Fine dried noodles with high dietary fiber content and preparation method thereof

Abstract

A preparation method of fine dried noodles with high dietary fiber content comprises the following steps: adding water into tomato peel, stirring, crushing, filtering to obtain a solid, drying, and sieving to obtain tomato peel residue powder; mixing the tomato peel residue powder with high-gluten wheat flour to obtain a mixture A; adding edible salt and composite edible gum into water to prepare a mixture; the mixture A and the mixture B are stirred and mixed into flour floc, and the flour floc is fermented at constant temperature and cured into dough; the dough is pressed to be thin into dough strips, the dough strips are cut into noodles, and then humidity reduction is conducted. After a large amount of tomato peel residue powder is added, the edible salt and the composite edible gum are mixed and then added into the raw materials, so that the water binding capacity of dough and the dispersion uniformity of water in the dough are effectively improved, the ductility and elasticity of the dough are improved, and meanwhile, the cooking loss rate of the fine dried noodles is reduced; and the problem of erythema caused by aggregation of lycopene is solved, so that the high-quality fine dried noodles with high dietary fiber content are obtained, and the dietary fiber content reaches 9.62-11.14 g / 100g.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to fine-grain noodles with high dietary fiber content and a preparation method thereof. Background Art

[0002] Tomato peels are a major waste product in tomato juice and ketchup processing (accounting for 10%-15% of the tomato's weight). Using them in fine noodle production can reduce environmental pollution and lower by-product disposal costs. It also creates added value, improving the economic benefits of the tomato processing industry through resource utilization. Compared to using fresh tomatoes or tomato concentrate, tomato peel powder is less expensive and can meet the standards of high-fiber fine noodles without the addition of dietary fiber enhancers (such as inulin or resistant dextrin), offering significant cost-effectiveness.

[0003] Tomato peels also offer unique nutritional advantages. Their dietary fiber content is significantly higher than that of tomato pulp, more than double that of the flesh. A high proportion of this fiber is insoluble, which promotes intestinal motility and prevents constipation. Rich in phenolic compounds and flavonoids, they possess superior antioxidant activity to the flesh, scavenging free radicals and reducing the risk of chronic diseases. Furthermore, their use in the preparation of dried noodles can significantly delay oil oxidation and pigment degradation during storage, extending their shelf life. Some studies have shown that tomato peels contain approximately 30% to 50% of the lycopene content of the entire fruit, and their lycopene content is more stable. The density of minerals such as calcium and iron in the peel is slightly higher than that in the flesh, and the vitamin E content is also relatively high. Adding this to dried noodles can boost the mineral and fat-soluble vitamin content, making it particularly suitable for those who require micronutrient supplementation, such as children and the elderly.

[0004] However, the insoluble dietary fiber in tomato peels accounts for a large proportion, which will destroy the delicate taste of the noodles. During the production process, the large amount of dietary fiber and pectin in tomato peels will compete with the gluten protein in the flour for water, resulting in the gluten protein being unable to fully absorb water and swell to form a continuous network. The ductility and elasticity of the dough are reduced, and it is prone to breakage and cracking during calendering or extrusion molding, making it difficult to shape. The weakening of the gluten network will also lead to a decrease in the toughness of the noodles after cooking, and they are prone to gelatinization, losing the "strength" feeling of the noodles and reducing the chewiness. In addition, tomato peels have a strong water absorption capacity, which is much higher than that of flour. This will lead to uneven water distribution inside the dough during the preparation process, poor uniformity in the thickness of the dough when pressing, and poor uniformity in the appearance of the final noodles. In addition, because tomato peels are rich in polyphenols, adding too much to noodles will cause a sense of astringency. Summary of the Invention

[0005] Based on the above technical problems, the object of the present invention is to provide a method for preparing noodles with high dietary fiber content by adding tomato peels.

[0006] The present invention provides a dried noodle product containing tomato peels prepared by the method.

[0007] The purpose of the present invention is achieved through the following technical solutions: A method for preparing noodles with high dietary fiber content, characterized by comprising the following steps: (1) Add tomato peels to water, stir and crush, filter to obtain solids, dry, and sieve to obtain tomato peel residue powder; (2) Mixing tomato peel powder and high-gluten wheat flour to obtain mixture A; (3) Adding edible salt and compound edible gum to water to prepare mixture B; (4) Mixing mixture A and mixture B into dough, and fermenting and maturing the dough at a constant temperature to form dough; (5) Press the dough into thin sheets, cut into noodles, and then dehumidify.

[0008] Furthermore, the ratio of tomato peel powder to high-gluten wheat flour in the mixture A of step (2) is 10:90 to 15:85.

[0009] Furthermore, the composite edible gum in step (3) is composed of xanthan gum, linseed gum and sesbania gum in a mass ratio of 0.02-0.1:0.4-0.8:0.2-0.6.

[0010] Furthermore, the mass ratio of edible salt to composite edible gum in the mixture B of step (3) is 0.5:0.6-1.5.

[0011] Furthermore, in step (4), the mixing mass ratio of mixture A to mixture B is 100:42-48.

[0012] The composite edible gum used in the present invention improves the uniformity of water distribution in the dough by forming the functions of water storage, water locking and wettability regulation, promotes full hydration of gluten, and effectively repairs the gluten network damaged by the insoluble dietary fiber in tomato peel residue, thereby improving the ductility and elasticity of the dough. The hydrophilic groups (hydroxyl and carboxyl groups) of flaxseed gum and the galactomannan of sesbania gum form a "multi-layer hydration film", which, combined with the three-dimensional network of xanthan gum, effectively reduces the cooking loss rate of noodles.

[0013] Most specifically, a method for preparing noodles with high dietary fiber content is characterized by comprising the following steps: (1) Add tomato peels to water and beat them, filter and discard the filtrate to obtain the solid matter, dry it at 60-70°C, grind the dried tomato peels with a high-speed grinder, and pass them through an 80-mesh sieve to obtain tomato peel residue powder; (2) Mix tomato peel powder and high-gluten wheat flour in a mass ratio of 10:90 to 15:85 to form mixture A; (3) Adding edible salt and compound edible gum into water to prepare a mixture B, wherein the edible salt concentration is 1.1%, the compound edible gum is composed of xanthan gum, linseed gum and sesbania gum in a mass ratio of 0.02-0.1:0.4-0.8:0.2-0.6, and the mass ratio of edible salt to compound edible gum is 0.5:0.6-1.5; (4) Mixture A and mixture B were stirred at a speed of 1000 r / min to form dough. The moisture content of the dough was 42-48%. The dough was matured at 50-55 °C for 20-30 min. After stirring at a low speed, the dough was further matured at 50-55 °C for 20-30 min to form a dough after fully absorbing water. (5) The dough is gradually thinned to the required thickness of the product by a dough roller, and cut into noodles of specific width and thickness according to the product requirements. The noodles are dehumidified by combining heating and cooling. The dehumidification treatment is divided into four stages. The first stage is at a temperature of 20~24 °C, a relative humidity of 80%, and a time of 15~25 min; the second stage is at a temperature of 28~32 °C, a relative humidity of 85%, and a time of 25~35 min; the second stage is at a temperature of 38~42 °C, a relative humidity of 75%, and a time of 115~125 min; the third stage is at a temperature of 28~32 °C, a relative humidity of 65%, and a time of 50~60 min.

[0014] Since the tomato peel residue accounts for a high proportion in the present invention, and tomato peel contains a large amount of lycopene, during the preparation process of noodles, if the control is not appropriate, the pigment distribution will be uneven, and the irregular aggregation of the pigment will cause "red spots" to appear in the dough, resulting in poor color uniformity of the noodles. The present invention effectively improves the dispersion of lycopene by adding a composite edible gum of xanthan gum, flaxseed gum, and sesbania gum. Flaxseed gum is a natural, benign emulsifier, and its hydrophobic segments can combine with the hydrophobic structure of lycopene, encapsulate lycopene, and inhibit spontaneous aggregation of lycopene. The three-dimensional network structure anchoring effect of xanthan gum and the viscosity buffering effect of sesbania gum slow down the migration rate of lycopene, thereby inhibiting pigment aggregation to form erythema and improving the color uniformity of noodles with a high content of tomato peel. In the present invention, edible salt is first dissolved to form an ionic environment, and then the composite edible gum is dissolved to enhance the hydration and swelling capacity of the edible gum. The salt is then added to mixture A to enhance the dispersion effect of the edible gum and effectively improve the stability of its colloidal network. Salt promotes the formation of a uniform and dense network structure of gluten protein, so that tomato peel particles and lycopene can be more evenly embedded in the gluten-colloid composite system, avoiding pigment aggregation caused by loose local structure and further enhancing the pigment dispersion effect.

[0015] The dried noodle product containing tomato peel is prepared by the method.

[0016] The present invention has the following technical effects: In the present invention, after adding a large amount of tomato peel residue powder, edible salt and compound edible gum are mixed and then added to the raw materials, thereby effectively improving the water holding capacity of the dough and the uniformity of water dispersion in the dough, improving the ductility and elasticity of the dough, improving the quality of the prepared noodles, reducing the cooking loss rate of the noodles, and solving the problem of erythema caused by the aggregation of lycopene, thereby obtaining high-quality noodles with a high dietary fiber content, and the dietary fiber content reaches 9.62-11.14 g / 100 g. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 : Actual picture of noodles with different tomato peel contents prepared without adding colloid.

[0018] Figure 2 : Actual picture of high-content tomato peel dough without added colloids.

[0019] Figure 3 : Texture data of noodles with different tomato peel contents prepared without colloid addition.

[0020] Figure 4 : Effects of different tomato peel contents on moisture distribution, water absorption and cooking loss rate of noodles.

[0021] Figure 5 : Actual picture of tomato peel noodles with a high proportion of added compound edible glue.

[0022] Figure 6 : Texture data of noodles with different compound edible gums.

[0023] Figure 7 : Changes in cooking loss rate of noodles with different compound edible glues.

[0024] Figure 8 : Dietary fiber content in noodles with different amounts of tomato peel added. DETAILED DESCRIPTION

[0025] The present invention is described in detail below through examples. It is necessary to point out that the following examples are only used to further illustrate the present invention and are not to be construed as limiting the scope of protection of the present invention. Those skilled in the art can make some non-essential improvements and adjustments to the present invention based on the above-mentioned contents of the present invention.

[0026] Blank control group: A method for preparing noodles with high dietary fiber content comprises the following steps: (1) Add tomato peels to water and beat them, filter and discard the filtrate to obtain the solid matter, place it in an oven at 60°C, grind the dried tomato peels with a high-speed grinder, and pass through an 80-mesh sieve to obtain tomato peel residue powder; (2) Mixing tomato peel powder and high-gluten wheat flour in a mass ratio of 10:90 to form mixture A; (3) Adding edible salt to water to prepare mixture B; (4) Mixture A and mixture B were stirred at a speed of 1000 r / min to form dough. The moisture content of the dough was 45%. The dough was matured at 50 °C for 30 min. After stirring at a low speed, the dough was matured at 50 °C for another 30 min. After fully absorbing water, the dough was formed. (5) The dough is gradually thinned to the required thickness of the product by a dough roller, and cut into noodles of specific width and thickness according to the product requirements. The noodles are dehumidified by combining heating and cooling. The dehumidification treatment is divided into four stages: the first stage is at a temperature of 22 °C, a relative humidity of 80%, and a time of 20 min; the second stage is at a temperature of 30 °C, a relative humidity of 85%, and a time of 30 min; the second stage is at a temperature of 40 °C, a relative humidity of 75%, and a time of 120 min; the third stage is at a temperature of 30 °C, a relative humidity of 65%, and a time of 60 min.

[0027] According to the preparation process of the blank control group, the proportion of tomato peel powder in mixture A was used as the amount of tomato peel added. By adjusting the amount of tomato peel added, the effects of different tomato peel contents on the final noodles were tested.

[0028] Figure 1 Prepare and cook noodles for each group. Figure 1 It can be seen that with the increase in the amount of tomato peel powder added, the color of the noodles gradually turned reddish and the properties of the noodles gradually changed. When the addition amount increased to 10%, the noodles after steaming showed obvious breakage and poor molding effect. Continuing to increase the content of tomato peel powder, it was basically impossible to produce shaped noodles.

[0029] Although it is impossible to prepare shaped noodles when the tomato peel residue exceeds 10%, the dough prepared is Figure 2 As shown in the figure, when the tomato peel content was 10%, 12% and 15% respectively, the overall color of the dough gradually deepened, but obvious "red spots" appeared in the dough. As the tomato peel content increased, the ductility and elasticity of the dough decreased, and the dough showed obvious cracking, and it could no longer be processed into finished noodles.

[0030] By testing the texture parameters of each group of noodles: Cook the noodles conventionally in boiling water for 3 minutes. Rinse with cold water for 30 seconds, drain, and set aside. Tests were performed using a cylindrical probe with a pre-test speed of 2.00 mm / s, a test speed of 0.80 mm / s, and a post-test speed of 2.00 mm / s. The trigger force was 5 N, the compression ratio was 70%, and the interval between compressions was 10 seconds. The target distance was set to 10 mm. The drained noodle sample was placed on the test platform of the texture analyzer, ensuring that the noodles were neatly arranged and in good contact with the probe.

[0031] Hardness: The maximum force (g or N) when the probe is pressed down to the set deformation.

[0032] Brittleness: The ease with which a sample breaks when subjected to external force, expressed as the force required to break the material and the state after breaking. A larger value indicates that the sample is more brittle.

[0033] Adhesiveness: The negative peak area when the probe leaves the sample (reflecting surface viscosity).

[0034] Springiness: The rate at which a sample recovers its height after being compressed.

[0035] Gumminess: The product of hardness × cohesion, which reflects the energy required to chew semi-solid food into a swallowable state.

[0036] Chewing: Simulating the chewing action of the human mouth, the sample is compressed twice through a texture analyzer, and the force-displacement curve is recorded to analyze the texture characteristics of the sample.

[0037] Cohesiveness: This refers to the strength of a substance's internal bonding and its ability to resist breakage when deformed under pressure. The cohesiveness of dried noodles is a key quality indicator, primarily reflecting their ability to maintain their shape and resist breakage or disintegration during processing, storage, and cooking.

[0038] Resilience: The ability of an object to recover its original shape after being deformed by force, reflecting the rebound property of the sample during compression.

[0039] The texture data of noodles with different tomato peel powder addition amounts are as follows: Figure 3 As shown in the figure, as the tomato pomace addition level increased from 2% to 8%, noodle hardness, crispness, adhesiveness, chewiness, and gluing properties all increased significantly, reaching peak values ​​at 8%. When the tomato pomace addition level increased to 10%, these indicators all decreased significantly. Hardness, crispness, chewiness, and gluing properties were lowest at 2% and highest at 8%.

[0040] The elasticity does not change significantly between 2% and 8% addition, but decreases significantly at 10%.

[0041] The overall change of cohesion is gentle, slightly higher at 4%-6%, and significantly lower at 10%.

[0042] The resilience changes slightly from 2% to 6%, and gradually decreases from 6% to 10%, reaching the highest value at 2% and the lowest value at 10%.

[0043] In summary, the amount of tomato peel added significantly affects noodle texture. Moderate addition (2%-8%) improves firmness, crispness, adhesiveness, chewiness, and gummy properties while maintaining stable elasticity. However, excessive addition (>10%) impairs all texture properties, including cohesion and resilience.

[0044] Determination of moisture content: First, take a flat glass weighing bottle and place it in a 101-105°C drying oven with the bottle cap tilted against the bottle side. Heat for 1.0 h, remove and cover it, cool it in a desiccator for 0.5 h, and weigh it. Repeat the drying operation until the difference between the two masses does not exceed 2 mg, and constant weight is achieved. Then, quickly grind the evenly mixed sample to particles less than 2 mm. Chop samples that are difficult to grind as much as possible. Weigh 2-3 g of sample (accurate to 0.0001 g) and place it in a weighing bottle. The sample thickness does not exceed 5 mm, and the thickness of loose samples does not exceed 10 mm. After accurately weighing, cover it and place it in a 101-105°C drying oven with the bottle cap tilted against the bottle side. Dry for 2-4 h, cover it, remove it, cool it in a desiccator for 0.5 h, and weigh it. Then, place it in the drying oven and dry it for about 1 h. Remove it and cool it in the desiccator for 0.5 h, and weigh it again. Repeat this operation until the difference between the two masses does not exceed 2 mg, and constant weight is achieved. Please note that when calculating two constant weight values, the weighing value with the smaller mass is taken.

[0045] The formula for moisture content is as follows: X=[(m1- m2) / (m1- m3)]×100% from Figure 4 Figure A shows the effect of tomato pomace addition on moisture content: as the addition level increases from 2% to 10%, moisture content fluctuates. The moisture content is significantly highest at 6% addition and significantly lower at 8%. There are no significant differences between the 2%, 4%, and 10% addition groups. This indicates that the amount of tomato pomace added significantly affects moisture content.

[0046] Water absorption determination: Use a balance to accurately weigh 3.8 ± 0.05 g of tomato peel noodles (W0). Bring 250 mL of water to a boil and add the noodles to cook for 3 min. Once cooked, quickly remove the noodles and place them in 50 mL of cold water for 30 s. Drain the noodles and place them on filter paper. Gently absorb the surface moisture and immediately weigh them (W1).

[0047] The calculation formula for water absorption is as follows: Water absorption (%) = (W1 / W0) × 100% from Figure 4 As can be seen in Figure B, as the tomato pomace addition level gradually increases from 2% to 6%, the water absorption rate increases, reaching a peak at 6%. However, when it continues to increase to 10%, the water absorption rate decreases. Significant differences are also observed between the different addition levels, with the water absorption rate at 6% significantly higher than at 2% and 8%. This indicates that adding tomato pomace in appropriate amounts can improve water absorption within a certain range, while adding too much can actually hinder this improvement.

[0048] Cooking loss rate: Take a 500 mL beaker and place it in a 105°C oven to dry for 1 hour. After cooling, weigh the beaker and record the weight as m1. Accurately weigh 3.8 ± 0.05 g of the tomato peel noodle sample and record it as m2. Add 250 mL of water to a pot, bring the water to a boil, and then add the weighed noodles. Gently stir with chopsticks to evenly distribute the noodles and prevent them from sticking. Cook for 3-5 minutes, keeping the water boiling. After cooking, immediately remove the noodles with chopsticks and place them in 50 mL of cold water. After 30 seconds, drain the water. Combine the cooking water and 50 mL of water in a beaker that has been dried to a constant weight. Then, place the noodles in an oven and dry them at approximately 105°C for 10 hours. Weigh the resulting mass and record it as m3.

[0049] The cooking loss rate is calculated as follows: Cooking loss rate (%) = [(m3-m1) / m2] × 100% from Figure 4 As can be seen from Figure C, when the tomato pomace powder addition level gradually increased from 2% to 10%, an overall upward trend in cooking loss was observed. Significant differences were observed between the different addition levels, with the lowest cooking loss at 2% and the highest at 10%, clearly indicating that increasing the amount of tomato pomace added leads to an increase in cooking loss.

[0050] The evaluation panel was invited to evaluate and score the color, appearance, and palatability of the noodles using a sensory evaluation table. The sensory evaluation notation is shown in Table 1.

[0051] Table 1: Sensory evaluation criteria

[0052] The sensory evaluation results of the blank group and the control group are shown in Table 2.

[0053] Table 2:

[0054] It can be seen that the addition of tomato peel has a great impact on the sensory quality of the noodles. When the amount of tomato peel exceeds 10%, the sensory score of the noodles decreases significantly, indicating that a high content of tomato peel has an adverse effect on the quality of the noodles.

[0055] Example 1 A method for preparing noodles with high dietary fiber content comprises the following steps: (1) Add tomato peels to water and beat them, filter and discard the filtrate to obtain the solid matter, place it in an oven at 60°C, grind the dried tomato peels with a high-speed grinder, and pass through an 80-mesh sieve to obtain tomato peel residue powder; (2) Mixing tomato peel powder and high-gluten wheat flour in a mass ratio of 10:90 to form mixture A; (3) Adding edible salt and compound edible gum into water to prepare a mixture B, wherein the edible salt concentration is 1.1%, the compound edible gum is composed of xanthan gum, linseed gum and sesbania gum in a mass ratio of 0.06:0.6:0.4, and the mass ratio of edible salt to compound edible gum is 0.5:1.06; (4) Mixture A and mixture B were stirred at a speed of 1000 r / min to form dough. The moisture content of the dough was 45%. The dough was matured at 50 °C for 30 min. After stirring at a low speed, the dough was matured at 50 °C for another 30 min. After fully absorbing water, the dough was formed. (5) The dough is gradually thinned to the required thickness of the product by a dough roller, and cut into noodles of specific width and thickness according to the product requirements. The noodles are dehumidified by combining heating and cooling. The dehumidification treatment is divided into four stages: the first stage is at a temperature of 22 °C, a relative humidity of 80%, and a time of 20 min; the second stage is at a temperature of 30 °C, a relative humidity of 85%, and a time of 30 min; the second stage is at a temperature of 40 °C, a relative humidity of 75%, and a time of 120 min; the third stage is at a temperature of 30 °C, a relative humidity of 65%, and a time of 60 min.

[0056] According to the process of Example 1, by adjusting the amount of tomato peel powder added, the prepared noodles were cooked as follows Figure 5As shown, it can be seen that when the tomato peel powder is added at a rate of 10%, the color becomes lighter compared to the noodles without adding the compound edible glue, and the noodles do not break at all, with an excellent molding effect. After that, the proportion of tomato peel powder is continued to increase, and the integrity of the noodles is still maintained. The color of the noodles is evenly distributed, and no erythema phenomenon occurs.

[0057] Sensory evaluation comparison of adding different edible gums: According to the preparation process of Example 1, when the tomato peel powder was added in an amount of 10%, different single edible gums and composite edible gums were added (including the following composites: F1: xanthan gum + carrageenan, F2: xanthan gum + linseed gum, F3: xanthan gum + sesbania gum, F4: xanthan gum + carrageenan + sesbania gum, F5: xanthan gum + carrageenan + linseed gum, Example 1: xanthan gum + linseed gum + sesbania gum, F6: xanthan gum + carrageenan + linseed gum + sesbania gum, the added amounts of xanthan gum, carrageenan, linseed gum, and sesbania gum in 100 parts of mixture A in each group were 0.06 parts, 0.4 parts, 0.6 parts, and 0.4 parts, respectively). The results of noodles prepared with different edible gums are shown in Table 3.

[0058] Table 3:

[0059] As can be seen, compared to noodles without colloid addition, while xanthan gum alone improved the sensory score, the sensory scores of the other groups with single colloid additions all decreased, with carrageenan and sesbania gum having similar sensory scores. Further compounding of xanthan gum with carrageenan, sesbania gum, and flaxseed gum (corresponding to F1, F2, and F3, respectively) resulted in decreased sensory scores compared to xanthan gum alone. Further compounding revealed that the sensory score of the xanthan gum + flaxseed gum + sesbania gum compound (Example 1) improved, but the addition of carrageenan (F6) actually decreased the sensory score.

[0060] Figure 6 The texture data for noodles prepared with different composite edible gums is shown in the figure. Xanthan gum alone significantly improves hardness and brittleness, making it difficult for water to penetrate during cooking, resulting in a "hard core" (undercooked). Even after cooking, the noodles are hard and brittle, lacking the "smooth and elastic" texture expected of high-quality noodles. In terms of improving the three core properties of noodle hardness, elasticity, and cohesion, the combination of xanthan gum, flaxseed gum, and sesbania gum demonstrates excellent dosage efficiency and synergy, simultaneously improving multiple properties at low addition levels. The combination also exhibits excellent dispersibility and prevents clumping.

[0061] Figure 7 The figure shows the changes in the cooking loss rate of the noodles with different compound edible glues added. It can be seen that the cooking loss rate of the noodles corresponding to Example 1 is significantly reduced compared with the blank group without edible glue added.

[0062] Example 2 A method for preparing noodles with high dietary fiber content comprises the following steps: (1) Add tomato peels to water and beat them, filter and discard the filtrate to obtain the solid matter, dry it at 70°C, grind the dried tomato peels with a high-speed grinder, and pass them through an 80-mesh sieve to obtain tomato peel residue powder; (2) Mixing tomato peel powder and high-gluten wheat flour in a mass ratio of 12:88 to form mixture A; (3) Adding edible salt and compound edible gum into water to prepare a mixture B, wherein the edible salt concentration is 1.1%, the compound edible gum is composed of xanthan gum, linseed gum and sesbania gum in a mass ratio of 0.1:0.4:0.2, and the mass ratio of edible salt to compound edible gum is 0.5:0.7; (4) Mixture A and mixture B were stirred at a speed of 1000 r / min to form dough. The moisture content of the dough was 42%. The dough was matured at 55 °C for 20 min. After stirring at a low speed, the dough was matured at 55 °C for another 20 min. The dough was fully absorbed by the water. (5) The dough is gradually thinned to the required thickness of the product by a dough roller, and cut into noodles of specific width and thickness according to the product requirements. The noodles are dehumidified by combining heating and cooling. The dehumidification treatment is divided into four stages: the first stage is at a temperature of 20 °C, a relative humidity of 80%, and a time of 25 min; the second stage is at a temperature of 28 °C, a relative humidity of 85%, and a time of 35 min; the second stage is at a temperature of 42 °C, a relative humidity of 75%, and a time of 115 min; the third stage is at a temperature of 32 °C, a relative humidity of 65%, and a time of 50 min.

[0063] Example 3 A method for preparing noodles with high dietary fiber content comprises the following steps: (1) Add tomato peels to water and beat them, filter and discard the filtrate to obtain the solid matter, dry it at 65°C, grind the dried tomato peels with a high-speed grinder, and pass them through an 80-mesh sieve to obtain tomato peel residue powder; (2) Mixing tomato peel powder and high-gluten wheat flour in a mass ratio of 15:85 to form mixture A; (3) Adding edible salt and compound edible gum into water to prepare a mixture B, wherein the edible salt concentration is 1.1%, the compound edible gum is composed of xanthan gum, linseed gum and sesbania gum in a mass ratio of 0.02:0.8:0.6, and the mass ratio of edible salt to compound edible gum is 0.5:1.42; (4) Mixture A and mixture B were stirred at a speed of 1000 r / min to form dough. The moisture content of the dough was 48%. The dough was matured at 50 °C for 25 min. After stirring at a low speed, the dough was matured at 50 °C for another 25 min. The dough was fully absorbed by the dough. (5) The dough is gradually thinned to the required thickness of the product by the dough roller, and cut into noodles of specific width and thickness according to the product requirements. The noodles are dehumidified by combining heating and cooling. The dehumidification treatment is divided into four stages: the first stage is at a temperature of 24 °C, a relative humidity of 80%, and a time of 15 min; the second stage is at a temperature of 32 °C, a relative humidity of 85%, and a time of 25 min; the second stage is at a temperature of 38 °C, a relative humidity of 75%, and a time of 125 min; the third stage is at a temperature of 28 °C, a relative humidity of 65%, and a time of 55 min.

[0064] Figure 8 As shown in the changes in dietary fiber content in the noodles prepared in Examples 1 to 3, the white noodles without any tomato peel residue had a low dietary fiber content of less than 3 g / 100 g. In contrast, the control group noodles with 10% tomato peel residue (without composite edible gum) showed a significant increase in dietary fiber content. After the composite edible gum was added in Example 1, the dietary fiber content increased slightly, indicating that the addition of the composite edible gum reduced the loss of dietary fiber. As the tomato peel residue content increased, the dietary fiber content of the noodles also gradually increased, fluctuating between 9.62 and 11.14 g / 100 g.

Claims

1. A method for preparing noodles with high dietary fiber content, characterized in that: The steps include: (1) Add tomato peels to water, stir and crush, filter to obtain solids, dry, and sieve to obtain tomato peel residue powder; (2) Mixing tomato peel powder and high-gluten wheat flour to obtain mixture A; (3) Adding edible salt and compound edible gum to water to prepare mixture B; (4) Mixing mixture A and mixture B into dough, and fermenting and maturing the dough at a constant temperature to form dough; (5) Press the dough into thin sheets, cut into noodles, and then dehumidify.

2. The method for preparing high dietary fiber content noodles according to claim 1, wherein: In the mixture A of step (2), the ratio of tomato peel powder to high-gluten wheat flour is 10:90 to 15:

85.

3. The method for preparing a high dietary fiber content fine dried noodles according to claim 1 or 2, characterized in that: The composite edible gum in step (3) is composed of xanthan gum, linseed gum and sesbania gum in a mass ratio of 0.02-0.1:0.4-0.8:0.2-0.

6.

4. The method for preparing high dietary fiber noodles according to any one of claims 1 to 3, wherein: The mass ratio of edible salt to composite edible gum in the mixture B of step (3) is 0.5:0.6-1.

5.

5. The method for preparing the high dietary fiber content noodles according to any one of claims 1 to 4, wherein: In the step (4), the mass ratio of mixture A to mixture B is 100:42-48.

6. A method for preparing noodles with high dietary fiber content, characterized in that: The steps include: (1) Add tomato peels to water and beat them, filter and discard the filtrate to obtain the solid matter, dry it at 60-70°C, grind the dried tomato peels with a high-speed grinder, and pass them through an 80-mesh sieve to obtain tomato peel residue powder; (2) Mix tomato peel powder and high-gluten wheat flour in a mass ratio of 10:90 to 15:85 to form mixture A; (3) Adding edible salt and compound edible gum into water to prepare a mixture B, wherein the edible salt concentration is 1.1%, the compound edible gum is composed of xanthan gum, linseed gum and sesbania gum in a mass ratio of 0.02-0.1:0.4-0.8:0.2-0.6, and the mass ratio of edible salt to compound edible gum is 0.5:0.6-1.5; (4) Mixture A and mixture B were stirred at a speed of 1000 r / min to form dough. The moisture content of the dough was 42-48%. The dough was matured at 50-55 °C for 20-30 min. After stirring at a low speed, the dough was further matured at 50-55 °C for 20-30 min to form a dough after fully absorbing water. (5) The dough is gradually thinned to the required thickness of the product by a dough roller, and cut into noodles of specific width and thickness according to the product requirements. The noodles are dehumidified by combining heating and cooling. The dehumidification treatment is divided into four stages. The first stage is at a temperature of 20~24 °C, a relative humidity of 80%, and a time of 15~25 min; the second stage is at a temperature of 28~32 °C, a relative humidity of 85%, and a time of 25~35 min; the second stage is at a temperature of 38~42 °C, a relative humidity of 75%, and a time of 115~125 min; the third stage is at a temperature of 28~32 °C, a relative humidity of 65%, and a time of 50~60 min.

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