Coarse cereal and lucid ganoderma noodles and preparation method thereof

Abstract

The invention provides coarse cereal lucid ganoderma noodles and a preparation method thereof, and belongs to the technical field of food. The invention provides coarse cereal and lucid ganoderma noodles. The coarse cereal and lucid ganoderma noodles are prepared from the following raw materials: flour, a coarse cereal mixture, a probiotic fermentation liquor mixture and lucid ganoderma powder, the coarse cereal mixture comprises corn, brown rice, black beans, bran and red rice; the probiotic fermentation liquor mixture comprises lactobacillus plantarum and lactobacillus rhamnosus. On the basis that the corn, the brown rice, the black beans, the bran and the red rice are added into the coarse cereal and lucid ganoderma noodles provided by the invention, the lucid ganoderma is also added, and the contents of nutrient components and dietary fibers in the noodles are increased by compounding and adding the coarse cereals and the lucid ganoderma, so that the nutritional value of the noodles is improved. A probiotic fermentation liquor mixture consisting of lactobacillus plantarum and lactobacillus rhamnosus is added into the coarse cereal and lucid ganoderma noodles; the probiotic fermentation liquor mixture can significantly improve the texture characteristics of the noodles, and improve the smoothness and taste of the noodles.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and particularly relates to multi-grain ganoderma noodles and a preparation method thereof. Background Art

[0002] Noodles are a traditional staple food, a rolled, rolled product made from wheat flour. They are popular among the general public for their simple production process, convenience, and unique flavor. Currently, with increasing health awareness, consumer demand for multi-grain noodle products is increasing.

[0003] Coarse grains are rich in nutrients and dietary fiber, and they also offer health benefits, including protection against febrile illnesses, cardiovascular and cerebrovascular diseases, diabetes, and constipation. Studies have shown that postprandial blood sugar fluctuations after consuming coarse grains and legumes are generally smaller than those after consuming wheat and rice. This reduces 24-hour blood sugar fluctuations, lowers fasting blood sugar, and reduces insulin secretion, thus facilitating blood sugar control in diabetic patients. Therefore, research on the preparation of coarse grains is of great significance.

[0004] However, although the existing multi-grain flour is rich in nutrition, it lacks gluten protein, making it difficult to form a stable gluten network when kneading the dough, resulting in the dough being extremely loose and difficult to form into a ball. The prepared noodles have problems such as a high breakage rate and poor taste. Summary of the Invention

[0005] In view of the defects in the prior art, the purpose of the present invention is to provide a multi-grain Ganoderma lucidum noodle, which can improve the nutritional value of the noodles, improve the texture characteristics of the noodles, reduce the breakage rate of the noodles, and improve the taste of the noodles.

[0006] The purpose of the present invention is achieved through the following technical solutions:

[0007] The present invention provides multi-grain ganoderma noodles, and the raw materials used for preparing the noodles include, by weight:

[0008] 240-320 parts of flour, 16-27 parts of grain mixture, 10-18 parts of probiotic fermentation liquid mixture and 1-4 parts of ganoderma lucidum powder;

[0009] The grain mixture includes: corn, brown rice, black beans, bran and red rice;

[0010] The probiotic fermentation broth mixture includes Lactobacillus plantarum and Lactobacillus rhamnosus; the bacterial activity of Lactobacillus plantarum in the probiotic fermentation broth mixture is ≥1×10 5 CFU / mL, Lactobacillus rhamnosus bacterial activity ≥1×10 5 CFU / mL.

[0011] Preferably, the miscellaneous grain mixture comprises, by mass, 10 to 15 parts of corn, 1 to 2 parts of brown rice, 1 to 2 parts of black beans, 2 to 4 parts of bran and 2 to 4 parts of red rice.

[0012] Preferably, the Lactobacillus plantarum includes Lactobacillus plantarum JYLP-002; and the Lactobacillus rhamnosus includes Lactobacillus rhamnosus JYLR-127.

[0013] The present invention provides a method for preparing the multi-grain ganoderma noodles described in the above technical solution, comprising the following steps:

[0014] Mixing the mixed grains with water and soaking them, then crushing and grinding them to obtain mixed grain pulp;

[0015] heating and gelatinizing the miscellaneous grain slurry to obtain gelatinized miscellaneous grain slurry;

[0016] mixing the gelatinized grain slurry with flour, a probiotic fermentation liquid mixture, and ganoderma lucidum powder for fermentation to obtain a fermented flour mixture;

[0017] The fermented flour mixture is pressed and cut into strips to obtain noodles.

[0018] Preferably, the heating and gelatinization temperature is 85-95° C.; and the heating and gelatinization time is 30-40 minutes.

[0019] Preferably, the fermentation temperature is 32-37° C.; and the fermentation time is 40-60 min.

[0020] Preferably, the mass ratio of the mixed grain mixture to water is 1:(3-5).

[0021] Preferably, the soaking time is 6 to 12 hours.

[0022] Preferably, the rotation speed of the crushing and refining is 2500-3000r; the time of the crushing and refining is 10-16min.

[0023] Preferably, after the noodles are cut into strips, the noodles are dried.

[0024] Beneficial effects of the present invention:

[0025] The present invention provides multi-grain ganoderma noodles. The raw materials for preparing the noodles include, by weight, 240-320 parts of flour, 16-27 parts of a multi-grain mixture, 10-18 parts of a probiotic fermentation liquid mixture, and 1-4 parts of ganoderma powder. The multi-grain mixture includes corn, brown rice, black beans, bran, and red rice. The probiotic fermentation liquid mixture includes Lactobacillus plantarum and Lactobacillus rhamnosus. The bacterial activity of Lactobacillus plantarum in the probiotic fermentation liquid mixture is ≥1×10 5CFU / mL, Lactobacillus rhamnosus bacterial activity ≥1×10 5 CFU / mL. The multi-grain Ganoderma noodles provided by the present invention are added with Ganoderma lucidum on the basis of corn, brown rice, black beans, bran and red rice. The compound addition of multi-grain and Ganoderma lucidum increases the nutrient components and dietary fiber content in the noodles, thereby improving the nutritional value of the noodles. The multi-grain Ganoderma noodles described in the present invention are added with a probiotic fermentation broth mixture composed of Lactobacillus plantarum and Lactobacillus rhamnosus; the probiotic fermentation broth mixture can significantly improve the texture characteristics of the noodles, and improve the smoothness and taste of the noodles. The results of the embodiments of the present invention show that the multi-grain Ganoderma noodles provided by the present invention have a high dietary fiber content, a low breakage rate, and good sensory evaluation. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0027] Figure 1 Graph showing electronic tongue detection results for noodles of Example 2 and Comparative Example 2. DETAILED DESCRIPTION

[0028] The present invention provides multi-grain ganoderma noodles, and the raw materials used for preparing the noodles include, by weight:

[0029] 98-112 parts flour, 7-8 parts grain mixture, 4-6 parts probiotic fermentation liquid mixture and 0.5-2 parts ganoderma lucidum powder;

[0030] The grain mixture includes: corn, brown rice, black beans, bran and red rice;

[0031] The probiotic fermentation broth mixture includes Lactobacillus plantarum and Lactobacillus rhamnosus; the bacterial activity of Lactobacillus plantarum in the probiotic fermentation broth mixture is ≥1×10 5 CFU / mL, Lactobacillus rhamnosus bacterial activity ≥1×10 5 CFU / mL.

[0032] In the following technical solutions, unless otherwise specified, the present invention has no particular limitation on the sources of the raw materials, and any conventional commercially available products in the art may be used.

[0033] As an optional embodiment of the present invention, the raw materials for preparing the multi-grain ganoderma noodles provided by the present invention include 240 to 320 parts by mass of flour, or 240, 245, 250, 255, 260, 265, 270, 275 or 280 parts by mass. In the present invention, the flour refers to wheat flour.

[0034] As an optional embodiment of the present invention, the raw materials for preparing the multi-grain Ganoderma noodles provided by the present invention include 16-27 parts of a multi-grain mixture, which may be 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, or 27 parts, based on the mass of flour. In the present invention, the multi-grain mixture includes: corn, brown rice, black beans, bran, and red rice. As an optional embodiment of the present invention, the multi-grain mixture includes 10-15 parts of corn, 1-2 parts of brown rice, 1-2 parts of black beans, 2-4 parts of bran, and 2-4 parts of red rice, based on the mass of flour. In the present invention, the multi-grain mixture includes 10-15 parts of corn, which may be 10, 11, 12, 13, 14, or 15 parts. Based on the mass of corn, the multi-grain mixture includes 1-2 parts of brown rice, which may be 1, 1.5, or 2 parts. Based on the mass of corn, the mixed grain mixture includes 1 to 2 parts of black beans, which can be 1, 1.5 or 2 parts. Based on the mass of corn, the mixed grain mixture includes 2 to 4 parts of bran, which can be 2, 3 or 4 parts. Based on the mass of corn, the mixed grain mixture includes 2 to 4 parts of red rice, which can be 2, 3 or 4 parts. The present invention adds corn, brown rice, black beans, bran and red rice to the noodles. The mixed grains can provide the noodles with rich dietary fiber and plant protein, enhance the satiety and nutrition of the noodles, improve the nutritional composition of the noodles, and at the same time increase the dietary fiber content of the noodles, thereby improving the nutritional value of the noodles.

[0035] As an optional embodiment of the present invention, the raw materials for preparing the multi-grain Ganoderma noodles provided by the present invention include 10 to 18 parts of a probiotic fermentation broth mixture, which can be 10, 11, 12, 13, 14, 15, 16, 17 or 18 parts, based on the mass of flour. In the present invention, the probiotic fermentation broth mixture includes Lactobacillus plantarum and Lactobacillus rhamnosus; the bacterial activity of Lactobacillus plantarum in the probiotic fermentation broth mixture is ≥1×10 5 CFU / mL, which can be 1×10 5 CFU / mL; the activity of Lactobacillus rhamnosus in the probiotic fermentation broth mixture is ≥1×10 5 CFU / mL, which can be 1×10 5CFU / mL. As an optional embodiment of the present invention, the Lactobacillus plantarum includes Lactobacillus plantarum JYLP-002; the Lactobacillus rhamnosus includes Lactobacillus rhamnosus JYLR-127. The present invention does not specifically limit the preparation method of the probiotic fermentation broth mixture, and it can be prepared using conventional methods in the art. As an optional embodiment of the present invention, the preparation method of the probiotic fermentation broth mixture includes: culturing Lactobacillus plantarum and Lactobacillus rhamnosus separately to obtain Lactobacillus plantarum fermentation broth and Lactobacillus rhamnosus fermentation broth; and mixing the Lactobacillus plantarum fermentation broth and Lactobacillus rhamnosus fermentation broth to obtain the probiotic fermentation broth mixture. In the present invention, the culture medium for culturing Lactobacillus plantarum and Lactobacillus rhamnosus can be LB medium or MRS medium. In the present invention, the culture temperature of Lactobacillus plantarum and Lactobacillus rhamnosus can be 35-37°C respectively; the culture time can be 10-24 hours; the culture process is preferably accompanied by shaking; the shaking speed can be 160-220r. After obtaining Lactobacillus plantarum fermentation broth and Lactobacillus rhamnosus fermentation broth respectively, the present invention preferably adjusts the bacterial activity of Lactobacillus plantarum fermentation broth and Lactobacillus rhamnosus fermentation broth so that the bacterial activity of Lactobacillus plantarum in the mixed probiotic fermentation broth mixture is ≥1×10 5 CFU / mL, which can be 1×10 5 CFU / mL, Lactobacillus rhamnosus bacterial activity ≥1×10 5 CFU / mL, which can be 1×10 5 CFU / mL. In the present invention, for ease of measurement, the volume (mL) of the probiotic fermentation broth mixture is considered equal to the weight (g) of the probiotic fermentation broth mixture. The multi-grain Ganoderma lucidum noodles of the present invention are supplemented with a probiotic fermentation broth mixture composed of Lactobacillus plantarum and Lactobacillus rhamnosus; this probiotic fermentation broth mixture can significantly improve the texture properties of the noodles, improving the smoothness and mouthfeel of the noodles.

[0036] As an optional embodiment of the present invention, the raw materials for preparing the multi-grain Ganoderma noodles provided by the present invention include 1 to 4 parts of Ganoderma powder, which can be 1, 1.2, 1.5, 1.8, 2.0, 2.2, 2.5, 2.8, 3.0, 3.2, 3.5, 3.8 or 4.0 parts, based on the mass of flour. Ganoderma is a traditional herbal medicine with multiple functions such as anti-oxidation, liver protection, immune promotion, and blood pressure reduction. Studies have found that the triterpenoid compounds in Ganoderma rapidly improve immunity. Adding a certain proportion of Ganoderma to noodles allows Ganoderma to be fully consumed together with the noodles, solving the problem of Ganoderma being difficult to swallow when consumed alone. At the same time, it can retain more of the effective ingredients of Ganoderma, enhancing the health properties of the noodles. The Ganoderma used in the present invention is commercially available broken-wall Ganoderma powder. The broken-wall Ganoderma powder has more effective ingredients released and is more easily absorbed.

[0037] The multi-grain Ganoderma noodles provided by the present invention are supplemented with Ganoderma lucidum, in addition to corn, brown rice, black beans, bran, and red rice. The addition of multi-grain and Ganoderma lucidum increases the nutrient content and dietary fiber content of the noodles, improving the nutritional value of the noodles. The multi-grain Ganoderma noodles of the present invention are supplemented with a probiotic fermentation broth mixture composed of Lactobacillus plantarum and Lactobacillus rhamnosus; this probiotic fermentation broth mixture significantly improves the textural properties of the noodles, enhancing their smoothness and mouthfeel. The results of the present invention's examples demonstrate that the multi-grain Ganoderma lucidum noodles provided by the present invention have a high dietary fiber content, a low breakage rate, and good sensory evaluation.

[0038] The present invention also provides a method for preparing the multi-grain Ganoderma lucidum noodles described in the above technical solution, comprising the following steps:

[0039] Mixing the mixed grains with water and soaking them, then crushing and grinding them to obtain mixed grain pulp;

[0040] heating and gelatinizing the miscellaneous grain slurry to obtain gelatinized miscellaneous grain slurry;

[0041] mixing the gelatinized grain slurry with flour, a probiotic fermentation liquid mixture, and ganoderma lucidum powder for fermentation to obtain a fermented flour mixture;

[0042] The fermented flour mixture is pressed and cut into strips to obtain noodles.

[0043] The present invention mixes the mixed grain mixture with water and soaks it, then crushes and grinds it to obtain mixed grain slurry. As an optional embodiment of the present invention, the mass ratio of the mixed grain mixture to water can be 1:(3-5), or 1:3, 1:4 or 1:5. The present invention mixes the mixed grain mixture with water and soaks it; there is no special limitation on the soaking temperature, and room temperature soaking can be used, and the room temperature can be 22-28°C, or 22, 23, 24, 25, 26, 27 or 28°C; the soaking time can be 6-12h, or 6, 7, 8, 9, 10, 11 or 12h. After soaking is completed, the present invention crushes and grinds the soaked mixed grain mixture. The present invention does not specifically limit the crushing and grinding method, and any conventional crushing and grinding method in the art can be used. As an optional embodiment of the present invention, the rotation speed of the crushing and refining can be 2500-3000r, or 2500, 2600, 2700, 2800, 2900 or 3000r; the crushing and refining time can be 10-16 minutes, or 10, 11, 12, 13, 14, 15 or 16 minutes. After the crushing and refining is completed, the present invention obtains a mixed grain pulp.

[0044] After obtaining the multi-grain slurry, the present invention heats and gelatinizes the multi-grain slurry to obtain gelatinized multi-grain slurry. As an optional embodiment of the present invention, the temperature of the heating and gelatinization can be 85-95°C, or 85, 86, 87, 88, 89, 90, 91, 92, 93, 94 or 95°C; the time of the heating and gelatinization can be 30-40 minutes, or 30, 31, 32, 33, 34, 35, 36, 37, 38, 39 or 40 minutes. The present invention heats and gelatinizes the multi-grain mixture mainly to improve the taste of the multi-grain mixture, remove the "raw flour taste" of the multi-grain mixture, and make the multi-grain easier to process. The heating and gelatinization treatment method provided by the present invention can effectively remove the prominent "raw flour taste" of the multi-grain mixture.

[0045] After obtaining the gelatinized grain slurry, the present invention mixes the gelatinized grain slurry with flour, a probiotic fermentation broth mixture, and Ganoderma lucidum powder for fermentation to produce a fermented flour mixture. As an optional embodiment of the present invention, the gelatinized grain slurry is preferably cooled to below 35°C before being mixed with the flour, probiotic fermentation broth mixture, and Ganoderma lucidum powder. The present invention does not specifically limit the mixing method; conventional mixing methods in the art may be employed. In the present invention, the fermentation temperature may be 32-37°C, or may be 32, 33, 34, 35, 36, or 37°C; the fermentation time may be 40-60 minutes, or may be 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, or 60 minutes. Fermentation can increase the smoothness of the finished noodles and improve their texture. After fermentation is complete, the present invention produces a fermented flour mixture.

[0046] After obtaining the fermented flour mixture, the present invention presses and cuts the fermented flour mixture into noodles. The present invention does not specifically limit the noodle pressing and cutting methods, and conventional pressing and cutting methods in the art may be used. As an optional embodiment of the present invention, after cutting into noodles, the noodles may be dried. The present invention does not specifically limit the noodle drying method, and conventional drying methods in the art may be used.

[0047] In order to further illustrate the present invention, the technical solution provided by the present invention is described in detail below with reference to the accompanying drawings and embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0048] In the following technical scheme, Lactobacillus plantarum JYLP-002 and Lactobacillus rhamnosus JYLR-127 are taken as examples to illustrate the preparation method of the multi-grain Ganoderma lucidum noodles provided by the present invention.

[0049] Lactobacillus plantarum JYLP-002 (CN108795809A, a Lactobacillus plantarum JYLP-002 and its prepared products and applications); Lactobacillus rhamnosus JYLR-127 (CN117586927A, Lactobacillus rhamnosus JYLR-127 for improving post-fracture defecation difficulties and its bacterial agent and applications).

[0050] Example 1

[0051] A multi-grain ganoderma noodles, the raw materials used for preparation of which are composed of the following components by weight:

[0052] 240-320 parts of flour, 16-27 parts of grain mixture, 10-18 parts of probiotic fermentation liquid mixture and 1-4 parts of ganoderma lucidum powder.

[0053] The composition of the grain mixture is calculated by weight, specifically: 10 to 15 parts of corn, 1 to 2 parts of brown rice, 1 to 2 parts of black beans, 2 to 4 parts of bran and 2 to 4 parts of red rice.

[0054] The preparation method of the probiotic fermentation broth mixture is specifically as follows:

[0055] Lactobacillus rhamnosus JYLR-127 and Lactobacillus plantarum JYLP-002 were cultured in LB or MRS liquid medium (LB medium: 10 g tryptone, 5 g yeast extract, and 10 g NaCl were added to 900 mL of deionized water, the container was shaken until the solutes were dissolved, the volume was adjusted to 1 L with deionized water, and the solution was sterilized by steam autoclaving at 15 psi for 21 min. MRS medium: 10 g peptone, 10 g beef extract, 5 g yeast extract, 2 g dipotassium hydrogen phosphate, 2 g diammonium citrate, 5 g sodium acetate, 20 g glucose, 1 mL Tween 80, 0.5 g magnesium sulfate, and 0.25 g manganese sulfate were added to 1 L of distilled water, stirred, and heated until completely dissolved. The pH was adjusted to 6.2-6.4. Sterilization: Autoclave at 121°C for 21 min).

[0056] The culture time is 10 to 24 hours, the culture temperature is 35 to 37° C., and the shaking speed is 160 to 220 r. The fermentation liquid of Lactobacillus plantarum JYLP-002 and the fermentation liquid of Lactobacillus rhamnosus JYLR-127 are obtained.

[0057] The fermentation liquid of Lactobacillus plantarum JYLP-002 and the fermentation liquid of Lactobacillus rhamnosus JYLR-127 were mixed to obtain a probiotic fermentation liquid mixture, so that the bacterial activity of Lactobacillus plantarum JYLP-002 in the probiotic fermentation liquid mixture was 1×10 5 CFU / mL; the bacterial activity of Lactobacillus rhamnosus JYLR-127 is 1×10 5 CFU / mL.

[0058] The preparation method of multi-grain ganoderma noodles is as follows:

[0059] 1. Weigh 10 to 15 parts of corn, 1 to 2 parts of brown rice, 1 to 2 parts of black beans, 2 to 4 parts of bran and 2 to 4 parts of red rice by weight, and then mix them to obtain a grain mixture. Wash the grain mixture, and then mix the grain mixture with water in a ratio of 1: (3 to 5) of grain mixture powder to water, and soak at room temperature for 6 to 12 hours.

[0060] 2. After soaking, the mixed grain mixture and the soaking water are crushed and ground together at a rotation speed of 2500-3000 rpm for 10-16 minutes to obtain a mixed grain slurry. The mixed grain slurry is then heated and gelatinized at a temperature of 85-95° C. for 30-40 minutes. After the heating and gelatinization is completed, a gelatinized mixed grain slurry is obtained.

[0061] 3. Cool the gelatinized product to below 35°C. Take 14 times the weight of the grain mixture from step 1 and add the gelatinized grain slurry, the probiotic fermentation broth mixture, and the Ganoderma lucidum powder in that order. After mixing thoroughly, place the mixture in a fermentation chamber at 32-37°C and ferment for 40-60 minutes to obtain a fermented flour mixture.

[0062] 4. Place the fermented flour mixture in a noodle machine and press it into the desired shape and thickness.

[0063] 5. Cut the dough into the required length and width to make multi-grain Ganoderma noodles.

[0064] 6. Dry the multi-grain Ganoderma noodles.

[0065] Example 2

[0066] A multi-grain ganoderma noodles, comprising:

[0067] 8400g flour, 600g grain mixture, 420g probiotic fermentation liquid mixture and 84g Ganoderma lucidum powder.

[0068] The composition of the multi-grain mixture is: 300g corn, 60g brown rice, 60g black beans, 90g bran and 90g red rice.

[0069] The preparation method of the probiotic fermentation broth mixture is the same as that in Example 1.

[0070] The preparation method of multi-grain ganoderma noodles is as follows:

[0071] 1. Mix 300g corn, 60g brown rice, 60g black beans, 90g bran, and 90g red rice, wash them, and soak them in 2400g water at 25℃ for 12h.

[0072] 2. After soaking, grind the mixed grain mixture and the soaking water together to obtain a mixed grain slurry. Then, heat the mixed grain slurry to gelatinize at 90°C for 40 minutes. After gelatinization, stir the gelatinized product to obtain a gelatinized mixed grain slurry.

[0073] 3. Cool the gelatinized grain slurry to below 35°C, weigh 8400g of flour, add the gelatinized grain slurry obtained in step 2, 420mL (420mL is recorded as 420g) of probiotic fermentation liquid mixture and 84g of Ganoderma lucidum powder in sequence, mix the materials evenly, put them into a fermentation box and ferment at 37°C for 1h to obtain a fermented flour mixture.

[0074] 4. Place the flour mixture fermented in step 3 in a noodle machine and press it into the desired shape and thickness.

[0075] 5. Cut the dough into the required length and width to make multi-grain Ganoderma noodles.

[0076] 6. Dry the multi-grain Ganoderma noodles.

[0077] Example 3

[0078] A multi-grain ganoderma noodles, comprising:

[0079] 16800g flour, 1200g grain mixture, 840g probiotic fermentation liquid mixture and 168g Ganoderma lucidum powder.

[0080] The composition of the multi-grain mixture is: 600g corn, 120g brown rice, 120g black beans, 180g bran and 180g red rice.

[0081] The preparation method of the probiotic fermentation broth mixture is the same as that in Example 1.

[0082] The preparation method of the multi-grain Ganoderma lucidum noodles is the same as that of Example 3.

[0083] Example 4

[0084] A multi-grain ganoderma noodles, comprising:

[0085] 980kg flour, 70g grain mixture, 49kg probiotic fermentation liquid mixture and 9.8kg Ganoderma lucidum powder.

[0086] The composition of the grain mixture is: 35 kg corn, 7 kg brown rice, 7 kg black beans, 10.5 kg bran and 10.5 kg red rice.

[0087] Mix 600g of washed corn, 120g of brown rice, 120g of black beans, 180g of bran and 180g of red rice.

[0088] The preparation method of the probiotic fermentation broth mixture is the same as that in Example 1.

[0089] The preparation method of the multi-grain Ganoderma lucidum noodles is the same as that of Example 3.

[0090] Comparative Example 1

[0091] A noodle preparation method is as follows:

[0092] Flour and water are mixed in a mass ratio of 2.2:1, and the materials are placed in a noodle machine for pressing to produce dough sheets of a desired shape and thickness. After the sheeting is completed, the dough sheets are cut into desired lengths and widths to produce noodles made only of flour.

[0093] Comparative Example 2

[0094] Noodles, having the same composition and preparation method as Example 3, except that no probiotic fermentation broth mixture was added, the materials were mixed, placed in a fermentation box at 37° C. and allowed to stand for 1 hour.

[0095] Comparative Example 3

[0096] Noodles, the composition and preparation method of which are the same as those of Example 3, except that the grains are not pre-gelatinized.

[0097] Application Example 1

[0098] The noodles prepared in Example 2 and Comparative Examples 1 to 3 were subjected to sensory evaluation and texture property testing.

[0099] 1. The noodles prepared in Example 2 and Comparative Example 2 were boiled for 2 min, and the cooked noodles were tested by electronic tongue. The test results are shown in Table 1 and Figure 1 shown. Figure 1 Example 2 is recorded as sample and Comparative Example 2 is recorded as ck.

[0100] Table 1 Electronic tongue detection results

[0101] Group bitterness astringency Bitter aftertaste Astringent aftertaste sweetness Example 2 0.65 -1.23 0.35 1.33 2.81 Comparative Example 2 2.26 1.3 5.31 6.87 2.13

[0102] From Table 1 and Figure 1 It was found that through electronic tongue detection, the taste of Ganoderma lucidum multi-grain noodles was improved after probiotic fermentation, the astringency and bitterness were reduced, and the sweetness was enhanced.

[0103] 2. The total dietary fiber content of the noodles in Example 3 and Comparative Example 1 was detected. The cooked breakage rate and natural breakage rate of the noodles prepared in Example 3 and Comparative Example 1 were also measured. The results are shown in Table 2.

[0104] Table 2 Total dietary fiber content and breaking rate of noodles

[0105]

[0106] As shown in Table 2, the total dietary fiber content in multi-grain Ganoderma lucidum noodles is 3.29g / 100g, while the total dietary fiber content of noodles made from flour alone is 2.31g / 100g. The total dietary fiber content is increased by 42% after adding multi-grain noodles. While increasing the dietary fiber content, the taste is maintained at a good level. The cooked noodle breakage rate is less than 2.5g / 100g, and the natural breakage rate is 0.8%, which is much lower than the standard value for dried noodles (breakage rate ≤5%, natural breakage rate ≤5%).

[0107] 3. Sensory evaluation was conducted on the noodles prepared in Example 2 and Comparative Examples 1 and 2. The sensory evaluation criteria were as follows, and the results of the sensory evaluation are shown in Table 3.

[0108] Scoring criteria:

[0109] Color: Good color is 8.5 to 10 points, average color is 6 to 8.4 points, and abnormal color or brightness difference is 0 to 5.9 points;

[0110] Appearance: Smooth and fine surface is scored 8.5-10 points, relatively smooth and dense surface is scored 6.0-8.4 points, and rough surface with deformation and expansion is scored 0-5.9 points;

[0111] Palatability: Moderate bite force is 17-20 points, slightly hard or soft is 12-16 points, and too hard or too soft is 0-11 points;

[0112] Toughness and elasticity: 11-15 points for chewy and good elasticity, 8-10 points for relatively chewy and elastic, and 0-7 points for poor chewiness and lack of elasticity.

[0113] Hardness: Moderate hardness, no toothiness is 7-10, relatively hard is 4-6, and hard and inelastic is 0-3;

[0114] Stickiness: non-sticky and refreshing is 21-25 points, slightly sticky and refreshing is 15-20 points, and sticky and poorly refreshing is 10-14 points;

[0115] Smoothness: Smooth taste is 4.3-5 points, relatively smooth taste is 3-4.2 points, and non-smooth taste is 0-2.9 points;

[0116] Taste: 4.3 to 5 points for strong aroma, 3 to 4.2 points for relatively strong aroma and no peculiar smell, and 0 to 2.9 points for peculiar smell.

[0117] Table 3 Sensory evaluation analysis

[0118]

[0119] As shown in Table 3, Example 2 significantly outperformed Comparative Example 1 (noodles made from flour) in terms of palatability, elasticity and toughness, hardness, stickiness, and taste. Comparative Example 2, which did not incorporate probiotics, exhibited a lower overall taste than Example 2. This indicates that the probiotic fermentation broth mixture significantly improved the textural properties of the noodles, improving their smoothness and mouthfeel. Comparative Example 3, which did not gelatinize the grains, resulted in a prominent "starch flavor" in the grain mixture, resulting in a poor sensory experience.

[0120] In summary, the multi-grain ganoderma noodles provided by the present invention have a high dietary fiber content, a low breakage rate, and good sensory evaluation.

[0121] Although the above embodiment provides a detailed description of the present invention, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the scope of protection of the present invention.

Claims

1. A multi-grain ganoderma noodles, characterized in that: The raw materials used for preparation include, by mass: 240-320 parts of flour, 16-27 parts of grain mixture, 10-18 parts of probiotic fermentation liquid mixture and 1-4 parts of ganoderma lucidum powder; The grain mixture includes: corn, brown rice, black beans, bran and red rice; The probiotic fermentation broth mixture includes Lactobacillus plantarum and Lactobacillus rhamnosus; the bacterial activity of Lactobacillus plantarum in the probiotic fermentation broth mixture is ≥1×10 5 CFU / mL, Lactobacillus rhamnosus bacterial activity ≥1×10 5 CFU / mL.

2. The multi-grain ganoderma noodles according to claim 1, characterized in that: Calculated by weight, the miscellaneous grain mixture includes 10 to 15 parts of corn, 1 to 2 parts of brown rice, 1 to 2 parts of black beans, 2 to 4 parts of bran and 2 to 4 parts of red rice.

3. The multi-grain ganoderma noodles according to claim 1, characterized in that: The plant lactobacillus includes plant lactobacillus JYLP-002; the rhamnosus lactobacillus includes rhamnosus lactobacillus JYLR-127.

4. A method for preparing the multi-grain ganoderma noodles according to any one of claims 1 to 3, characterized in that: The following steps are involved: Mixing the mixed grains with water and soaking them, then crushing and grinding them to obtain mixed grain pulp; heating and gelatinizing the miscellaneous grain slurry to obtain gelatinized miscellaneous grain slurry; mixing the gelatinized grain slurry with flour, a probiotic fermentation liquid mixture, and ganoderma lucidum powder for fermentation to obtain a fermented flour mixture; The fermented flour mixture is pressed and cut into strips to obtain noodles.

5. The preparation method according to claim 4, characterized in that: The heating and gelatinization temperature is 85-95° C.; the heating and gelatinization time is 30-40 minutes.

6. The preparation method according to claim 4, characterized in that: The fermentation temperature is 32-37° C.; the fermentation time is 40-60 min.

7. The preparation method according to claim 4, characterized in that: The mass ratio of the mixed grain mixture to water is 1:(3-5).

8. The preparation method according to claim 4, characterized in that: The soaking time is 6 to 12 hours.

9. The preparation method according to claim 4, characterized in that: The rotation speed of the crushing and refining is 2500-3000r; the time of the crushing and refining is 10-16min.

10. The preparation method according to claim 4, characterized in that: After the noodles are cut into strips, the noodles are dried.

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