Functional gleditsia sinensis fermented royal noodles and preparation method thereof

Abstract

The invention discloses functional gleditsia sinensis fermented royal noodles and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: mixing 1 / 3 of a microbial composition, gleditsia sinensis rice and water, and carrying out semi-solid fermentation to obtain a fermentation product I; and mixing the remaining 2 / 3 of the microbial composition, the fermentation product I, table salt and wheat flour, kneading into dough, and performing wire rod coiling, winding, noodle stretching and drying to obtain the functional Chinese honey locust rice fermented royal noodles. The microbial composition comprises lactobacillus reuteri, streptococcus thermophilus and saccharomycetes. The method for preparing the functional gleditsia sinensis fermented royal noodles is provided by optimizing process conditions, the cooking characteristic, the texture characteristic, the sensory characteristic and the protein in-vitro digestion characteristic of the prepared functional noodles are obviously improved, a better effect on reducing blood sugar is achieved, and good news is brought to people with high blood sugar through food therapy.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to functional sapodilla rice fermented noodles and a preparation method thereof. Background Art

[0002] Gongmian (pao mian) is a traditional noodle dish that is as white as silver, as thin as silk, soft to the touch, delicious, and nutritious. Made from wheat flour, it requires a complex and rigorous process, requiring eighteen or nineteen hours to make, a laborious artisan craft. As a traditional Chinese grain food, gongmian is an essential and beloved pasta in our daily lives. However, with improved quality of life and increasing work pressure, the demand for more nutritious and functional foods is also increasing. However, gongmian, made from a single wheat flour, is deficient in nutrients such as dietary fiber, minerals, and bioactive substances. Its flavor is monotonous and lacks texture, failing to meet people's nutritional and functional needs.

[0003] Gleditsia rice, the endosperm of the Gleditsia seed, is rich in plant-based dietary fiber, amino acids, and minerals. It is a high-energy, high-carbohydrate, low-protein, low-fat food with benefits such as dispelling wind and dampness, relieving phlegm and cough, and promoting bowel movements. Currently, applications of Gleditsia or its extracts in pharmaceuticals, daily chemicals, and feed are common, with Gleditsia glycosides also being used as a binder in noodle making. However, reports on the direct use of Gleditsia rice as a nutritional or functional ingredient in food are rare. Summary of the Invention

[0004] The purpose of the present invention is to provide a functional soapberry rice fermented noodles and a preparation method thereof, so as to solve the problems existing in the above-mentioned prior art. By optimizing the process conditions, a method for preparing functional soapberry rice fermented noodles is provided. The prepared functional noodles have significantly improved cooking properties, texture properties, sensory properties and in vitro protein digestion properties, and have a better effect on lowering blood sugar, which brings good news to people with high blood sugar through diet therapy.

[0005] To achieve the above object, the present invention provides the following solutions:

[0006] The invention provides a functional microbial composition for fermented Chinese honey locust rice noodles. The microbial composition comprises Lactobacillus reuteri, Streptococcus thermophilus and yeast. The Lactobacillus reuteri has a preservation number of CICC10855, the Streptococcus thermophilus has a preservation number of CICC 21728, and the yeast is Angel Yeast.

[0007] Preferably, the Lactobacillus reuteri and Streptococcus thermophilus are fermented separately to prepare Lactobacillus reuteri powder and Streptococcus thermophilus powder, and the mass ratio of the Lactobacillus reuteri powder, Streptococcus thermophilus powder and yeast is (1-3):(1-3):4.

[0008] Preferably, the Lactobacillus reuteri is cultured in MRS medium at a temperature of 35° C. and 200 rpm for 3 days; and the Streptococcus thermophilus is cultured in M17 medium at a temperature of 42° C. and 200 rpm for 3 days.

[0009] The present invention also provides a method for preparing functional Chinese honey loquat rice fermented noodles, comprising the following steps:

[0010] Mixing 1 / 3 of the microbial composition with honey locust rice and water for semi-solid fermentation to obtain fermentation product I;

[0011] The remaining 2 / 3 of the microbial composition, fermentation product I, salt and wheat flour are mixed and kneaded into dough, which is then rolled into strips, rolled into noodles and dried to obtain the functional soapberry rice fermented noodles.

[0012] Preferably, when the honey locust rice is subjected to semi-solid fermentation, the amount of water added is 30%-50% of the total mass of the honey locust rice, the microbial composition accounts for 5%-10% of the total mass of the honey locust rice, and the fermentation conditions are: fermentation culture at 35° C. for 10-15 hours.

[0013] Preferably, the mass ratio of the fermentation product I to the wheat flour is (15-20) g:500 g; the mass ratio of the salt to the wheat flour is (1-2) g:100 g.

[0014] Preferably, the drying is carried out in stages: first drying at 35° C. for 10-12 h, and then drying at 40° C. to a moisture content of ≤12%.

[0015] The present invention also provides functional sapodilla rice fermented noodles prepared by the preparation method.

[0016] The present invention also provides application of the microbial composition in improving the quality of uterine surface.

[0017] The present invention also provides use of the microbial composition in preparing pasta that helps maintain healthy blood sugar levels.

[0018] The present invention discloses the following technical effects:

[0019] The present invention applies microorganisms and honey locust rice to the fermentation of honey locust rice, optimizes the conditions such as strain type, dosage and the addition method of honey locust rice, finds that honey locust rice is first fermented with a specific strain and then added to wheat flour, and the honey locust rice is fermented again with a specific strain using honey locust rice fermentation product and wheat flour as substrates to prepare honey locust rice, which can significantly improve the cooking characteristics, texture characteristics, sensory characteristics and protein in vitro digestion characteristics of honey locust rice, which is of great significance for improving the edibility and functionality of honey locust rice. Further functional verification is carried out, and it is found that the honey locust rice functional fermented honey locust rice prepared by long-term consumption has a better hypoglycemic effect than edible honey locust rice flour alone, which provides a new scientific basis for maintaining blood sugar at a healthy level through diet therapy. The honey locust rice and preparation method provided by the present invention are simple and easy to operate, which can lay the foundation for wider promotion and meeting people's demand for functional foods. DETAILED DESCRIPTION

[0020] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0021] It should be understood that the terms described herein are intended only to describe particular embodiments and are not intended to limit the present invention. In addition, for numerical ranges herein, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. The intermediate value within any stated value or stated range, and each smaller range between any other stated value or intermediate value within the stated range, is also encompassed within the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded within the scope.

[0022] Unless otherwise indicated, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of any conflict with any incorporated document, the contents of this specification shall prevail.

[0023] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments described herein without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from the description of the invention. The description and examples are intended to be exemplary only.

[0024] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0025] The bacterial species used in the present invention include: Limosilactobacillus reuteri, accession number CICC 10855, purchased from the China Industrial Culture Collection (CICC); and Streptococcus thermophilus, accession number CICC 21728. The yeast used was Angel Yeast, purchased from Angel Yeast Co., Ltd. through conventional commercial channels. The corresponding strains are available to the public from the aforementioned platforms.

[0026] Antagonism experiment of three bacterial strains:

[0027] (1) Preparation of Lactobacillus reuteri powder: First, activate the preserved Lactobacillus reuteri (CICC 10855), inoculate it into MRS medium, and ferment it at 35°C and 200 rpm for 3 days. Collect the fermentation liquid, and the bacterial concentration should be ≥10 8 CFU / mL; freeze-dried to obtain Lactobacillus reuteri powder.

[0028] The components of MRS medium are: casein peptone (trypsin digest) 10.0 g, beef extract powder 10.0 g, yeast extract powder 5.0 g, glucose 20.0 g, Tween 80 1.0 g, sodium acetate 5.0 g, ammonium citrate tribasic 2.0 g, K2HPO4 2.0 g, MgSO4·7H2O 0.2 g, MnSO4·H2O 0.05 g and distilled water 1000.0 mL, pH 6.2-6.5, sterilized at 121°C for 15 min.

[0029] (2) Preparation of thermophilic Streptococcus powder: First, activate the preserved thermophilic Streptococcus (CICC 21728), inoculate it into M17 medium, and culture it at 42°C and 200 rpm for 3 days. Collect the fermentation liquid, and the bacterial concentration should be ≥10 8 CFU / mL; freeze-dried to obtain thermophilic Streptococcus powder.

[0030] M17 medium consists of 5.0 g of polypeptone (or tryptone), 5.0 g of plant peptone, 5.0 g of beef extract powder, 2.5 g of yeast extract powder, 19.0 g of disodium β-glycerophosphate, 0.5 g of ascorbic acid, 0.25 g of MgSO₄·7H₂O, 5.0 g of lactose, and 1000.0 mL of distilled water; pH 7.1, sterilized at 121°C for 15 min.

[0031] (3) Antagonism experiment

[0032] MRS medium solid plates (prepared by adding 15g of agar to the above-prepared MRS medium and sterilizing at 121°C for 15 minutes) were inoculated with the prepared Lactobacillus reuteri powder and incubated at 35°C for 3 days. The Lactobacillus reuteri on the medium was aseptically removed and then inoculated with Streptococcus thermophilus and incubated for another 48 hours. Simultaneously with the inoculation of Streptococcus thermophilus, an equal amount of Streptococcus thermophilus was inoculated onto a new MRS medium solid plate. The plates were incubated for 48 hours and the culture results were observed. The results showed that Streptococcus thermophilus grew well in both media, indicating that the two bacteria do not antagonize each other and can coexist in the same culture environment. Subsequently, the Streptococcus thermophilus on the medium was aseptically removed and inoculated with Angel Yeast. The culture was continued for another 48 hours. Simultaneously with the inoculation of Angel Yeast, an equal amount of Angel Yeast was inoculated onto a new MRS medium solid plate. The plates were incubated for another 48 hours and the culture results were observed. The results showed that Angel Yeast grew well in both media, with no significant difference, indicating that the three bacteria do not antagonize each other and can coexist in the same environment.

[0033] The ratio of the three bacteria was optimized and compounded according to the ratio shown in Table 1 below. The number of viable bacteria was determined by plate colony counting method (culture conditions: MSR medium solid plate, static culture at 35°C for 3 days).

[0034] Table 1 Optimized proportion of three bacterial strains

[0035]

[0036] In the above table, the amount of single bacteria added is the same as when the ratio of Lactobacillus reuteri powder: Streptococcus thermophilus powder: yeast is 3:2:4.

[0037] As shown in Table 1, compared to single bacteria alone, combinations of two or three bacteria significantly increased the number of viable bacteria. The highest viable bacterial count was achieved when the mass ratio of Lactobacillus reuteri powder, Streptococcus thermophilus powder, and yeast was 3:2:4. This was significantly higher than the viable bacterial count obtained when any two bacteria were combined. This suggests that the three bacteria have a synergistic effect and can promote each other's growth and reproduction in the same environment. Therefore, subsequent experiments used the optimal ratio of the three bacteria.

[0038] Example 1 A method for preparing functional fermented noodles made from honey locust rice

[0039] 1. Preparation of microbial composition

[0040] Lactobacillus reuteri powder and Streptococcus thermophilus powder were prepared respectively according to the above method, and Lactobacillus reuteri powder, Streptococcus thermophilus powder and yeast powder (Angel Yeast) were uniformly mixed in a mass ratio of 3:2:4 to prepare a microbial composition.

[0041] 2. A method for preparing functional fermented noodles made from honey locust rice, comprising the following steps:

[0042] (1) According to the total mass of the above-mentioned microbial composition, 1 / 3 of the above-mentioned microbial composition, honey locust rice and water are uniformly mixed, and semi-solid fermentation is carried out at 35°C for 10 hours to obtain fermentation product I; wherein, 1 / 3 of the above-mentioned microbial composition accounts for 5% of the total mass of honey locust rice, and the amount of water added is 30% of the total mass of honey locust rice.

[0043] (2) The remaining 2 / 3 of the microbial composition, fermentation product I, salt and wheat flour were mixed, and water (wheat flour: water ratio was 1:0.5, i.e. 100g flour: 50g water) was added to form a dough, which was smooth and non-sticky; wherein the mass ratio of fermentation product I to wheat flour was 15g:500g; and the mass ratio of salt to wheat flour was 1g:100g.

[0044] (3) Rolling: Cut the kneaded dough into small strips, sprinkle with vegetable oil to prevent sticking, then roll into a dough bowl and cover with gauze for fermentation.

[0045] (4) Winding: Wrap the rolled noodles around bamboo poles and then place them in a wooden box for proofing.

[0046] (5) Pulling noodles: Take out the proofed noodles and insert them into the holes on the upper layer of the noodle rack one by one. Pull them into thin strips one by one and fix them in the holes on the lower layer.

[0047] (6) Natural drying: First, dry naturally at 35°C for 10 hours, then dry naturally at 40°C until the moisture content is ≤12%; then package.

[0048] Example 2 A method for preparing functional sapodilla rice fermented noodles

[0049] 1. Preparation of microbial composition

[0050] Lactobacillus reuteri powder and Streptococcus thermophilus powder were prepared respectively according to the above method, and Lactobacillus reuteri powder, Streptococcus thermophilus powder and yeast powder (Angel Yeast) were uniformly mixed in a mass ratio of 3:2:4 to prepare a microbial composition.

[0051] 2. A method for preparing functional fermented noodles made from honey locust rice, comprising the following steps:

[0052] (1) According to the total mass of the above-mentioned microbial composition, 1 / 3 of the above-mentioned microbial composition, honey locust rice and water are uniformly mixed, and semi-solid fermentation is carried out at 35°C for 12 hours to obtain fermentation product I; wherein, 1 / 3 of the above-mentioned microbial composition accounts for 7.5% of the total mass of honey locust rice, and the amount of water added is 40% of the total mass of honey locust rice.

[0053] (2) The remaining 2 / 3 of the microbial composition, fermentation product I, salt and wheat flour were mixed, and water (wheat flour: water ratio was 1:0.5, i.e. 100g flour: 50g water) was added to form a dough, which was smooth and non-sticky; wherein the mass ratio of fermentation product I to wheat flour was 18g:500g; and the mass ratio of salt to wheat flour was 1.3g:100g.

[0054] (3) Rolling: Cut the kneaded dough into small strips, sprinkle with vegetable oil to prevent sticking, then roll into a dough bowl and cover with gauze for fermentation.

[0055] (4) Winding: Wrap the rolled noodles around bamboo poles and then place them in a wooden box for proofing.

[0056] (5) Pulling noodles: Take out the proofed noodles and insert them into the holes on the upper layer of the noodle rack one by one. Pull them into thin strips one by one and fix them in the holes on the lower layer.

[0057] (6) Natural drying: First, dry naturally at 35°C for 11 hours, then dry naturally at 40°C until the moisture content is ≤12%; then package.

[0058] Example 3 Preparation method of functional sapodilla rice fermented noodles

[0059] 1. Preparation of microbial composition

[0060] Lactobacillus reuteri powder and Streptococcus thermophilus powder were prepared respectively according to the above method, and Lactobacillus reuteri powder, Streptococcus thermophilus powder and yeast powder (Angel Yeast) were uniformly mixed in a mass ratio of 3:2:4 to prepare a microbial composition.

[0061] 2. A method for preparing functional fermented noodles made from honey locust rice, comprising the following steps:

[0062] (1) According to the total mass of the above-mentioned microbial composition, 1 / 3 of the above-mentioned microbial composition, honey locust rice and water are evenly mixed, and semi-solid fermentation is carried out at 35°C for 15 hours to obtain fermentation product I; wherein, the 1 / 3 of the above-mentioned microbial composition accounts for 10% of the total mass of the honey locust rice, and the amount of water added is 50% of the total mass of the honey locust rice.

[0063] (2) The remaining 2 / 3 of the microbial composition, fermentation product I, salt and wheat flour were mixed, and water (wheat flour: water ratio was 1:0.5, i.e. 100g flour: 50g water) was added to form a dough, which was smooth and non-sticky; wherein the mass ratio of fermentation product I to wheat flour was 20g:500g; and the mass ratio of salt to wheat flour was 2g:100g.

[0064] (3) Rolling: Cut the kneaded dough into small strips, sprinkle with vegetable oil to prevent sticking, then roll into a dough bowl and cover with gauze for fermentation.

[0065] (4) Winding: Wrap the rolled noodles around bamboo poles and then place them in a wooden box for proofing.

[0066] (5) Pulling noodles: Take out the proofed noodles and insert them into the holes on the upper layer of the noodle rack one by one. Pull them into thin strips one by one and fix them in the holes on the lower layer.

[0067] (6) Natural drying: First, dry naturally at 35°C for 12 hours, then dry naturally at 40°C until the moisture content is ≤12%; then package.

[0068] Comparative Example 1

[0069] The difference from Example 2 is that the microbial composition is prepared by mixing Lactobacillus reuteri powder, Streptococcus thermophilus powder, and Saccharomyces cerevisiae powder (Angel Yeast) in a mass ratio of 3:2.5:4 as shown in Table 1. The other steps are the same.

[0070] Comparative Example 2

[0071] The difference from Example 2 is that the microbial composition was prepared by mixing Lactobacillus reuteri powder and Streptococcus thermophilus powder in a mass ratio of 3:2 as shown in Table 1. The other steps of the method were the same.

[0072] Comparative Example 3

[0073] The difference from Example 2 is that the microbial composition is prepared by mixing thermophilic Streptococcus powder and yeast powder in a mass ratio of 2:4 as shown in Table 1. The other steps are the same.

[0074] Comparative Example 4

[0075] The difference from Example 2 is that the microbial composition was prepared by mixing Lactobacillus reuteri powder and yeast powder in a mass ratio of 3:4 as shown in Table 1. The other steps of the method were the same.

[0076] Comparative Example 5

[0077] The difference from Example 2 is that the microbial composition is replaced with Lactobacillus mucilaginosus powder. The other steps are the same.

[0078] Comparative Example 6

[0079] The difference from Example 2 is that the microbial composition is replaced with Streptococcus thermophilus powder. The other steps are the same.

[0080] Comparative Example 7

[0081] The difference from Example 2 is that the microbial composition is replaced with single-bacteria yeast powder. The other steps are the same.

[0082] Comparative Example 8

[0083] The difference from Example 2 is that no sapodilla rice is added, that is, the step of preparing fermentation product I is not included. Other method steps are the same.

[0084] Comparative Example 9

[0085] The difference from Example 2 is that the honey locust rice is not fermented by the microbial composition, and the honey locust rice flour is directly used. That is, the specific steps are:

[0086] 1. Preparation of microbial composition

[0087] The steps are the same as "1. Preparation of microbial composition" in Example 2.

[0088] 2. A method for preparing functional fermented noodles made from honey locust rice, comprising the following steps:

[0089] (1) crushing honey locust rice and passing through an 80-mesh sieve to obtain honey locust rice flour;

[0090] (2) The above-mentioned microbial composition, soapberry rice flour, salt and wheat flour were mixed, and water (wheat flour: water ratio was 1:0.5, i.e. 100g flour: 50g water) was added to form a dough, which was smooth and non-sticky; wherein the mass ratio of fermentation product I to wheat flour was 18g:500g; and the mass ratio of salt to wheat flour was 1.3g:100g.

[0091] (3)-(6) are the same as (3)-(6) in Example 2.

[0092] Comparative Example 10

[0093] The difference from Example 2 is that all microbial combinations are used to ferment Chinese honey locust rice. That is, the specific steps are:

[0094] 1. Preparation of microbial composition

[0095] The steps are the same as "1. Preparation of microbial composition" in Example 2.

[0096] 2. A method for preparing functional fermented noodles made from honey locust rice, comprising the following steps:

[0097] (1) The microbial composition, honey locust rice and water were mixed evenly, and semi-solid fermented at 35° C. for 12 h to obtain a fermentation product I; wherein the microbial composition accounted for 7.5% of the total mass of the honey locust rice, and the amount of water added was 40% of the total mass of the honey locust rice.

[0098] (2) Mix the fermentation product I, salt and wheat flour, add water (wheat flour: water ratio is 1:0.5, i.e. 100g flour: 50g water) and knead into a dough, which is smooth and non-sticky; wherein the mass ratio of fermentation product I to wheat flour is 18g:500g; the mass ratio of salt to wheat flour is 1.3g:100g.

[0099] (3)-(6) are the same as (3)-(6) in Example 2.

[0100] Comparative Example 11

[0101] The difference from Example 2 is that the drying is carried out by air-drying at room temperature until the surface moisture content is ≤12%. The other steps are the same.

[0102] The cooking characteristics, texture characteristics, sensory evaluation and in vitro protein digestibility (IVPD) of the noodles prepared in Examples 1-3 and Comparative Examples 1-10 were measured.

[0103] 1. Cooking characteristics

[0104] For each sample, 30 noodles (weighed m1) were placed in 500 mL of boiling water and boiled for 3 minutes. The noodles were removed and rinsed with running tap water for approximately 10 seconds. The mass of the boiled noodles was weighed (m2), and the number of intact noodles (N) was recorded. The noodle soup was added to a constant-weight beaker (m3), heated to evaporate most of the water, and then placed in a 105°C thermostat until constant weight was reached (m4). The water absorption rate, the breakage rate, and the dry matter loss rate were calculated using formula (1), formula (2), and formula (3).

[0105] (1) Water absorption rate R1 (%) = (m2-m1) / m1×100%;

[0106] (2) Bar breakage rate R2 (%) = (30-N) / 30 × 100%;

[0107] (3) Dry matter loss rate R3 (%) = (m4-m3) / m1×100%.

[0108] 2. Texture characteristics

[0109] Twenty-five noodles were placed in 1L of boiling water and cooked for the optimal cooking time. The noodles were then immediately removed and immersed in cold water for 10 seconds. The textural properties of the noodles were then immediately measured using a PFS probe. TPA parameters were set as follows: pre-test, test, and post-test speeds of 0.8 mm / s, a deformation of 70%, a 10-second dwell interval between compressions, and a trigger force of 5 g. Each sample was tested six times, and the average result was calculated.

[0110] 3. Sensory evaluation

[0111] Sensory evaluation was conducted using GB / T 35875-2018 as a reference, and with appropriate adjustments to the method described by Li Changfeng in "The Effect of Different Packaging Methods on the Storage Quality of Job's Tears Noodles." The evaluation criteria are shown in Table 2. The panel consisted of 20 volunteers, all experienced tasters who had previously undergone tasting training by the same training team. These 20 volunteers were randomly selected.

[0112] Table 2 Sensory evaluation table

[0113]

[0114]

[0115] 4. Protein digestibility in vitro

[0116] The Kjeldahl method was used to determine the protein content before digestion (N1). Take 1g of cooked noodle sample, add 15mL of 20mg / mL pepsin solution, adjust the pH to 3.0 with HCl solution, and shake at 37℃ and 180r / min for 2h. Adjust the pH to 7.0 with NaOH solution, add 15mL of 5mg / mL trypsin solution, and shake at 37℃ and 180r / min for 1.5h. Terminate the reaction by inactivating the enzyme in a boiling water bath for 10min. Add 5mL of 10% (m / v) TCA solution to the sample, let it stand for 20min, centrifuge at 10,000r / min for 15min, wash the precipitate once with TCA solution, and determine the undigested protein content (N2) using the Kjeldahl method. Calculate the protein digestibility using the following formula.

[0117] Protein digestibility R4 (%) = (N1-N2) / N1×100%

[0118] 5. Results and Analysis

[0119] Table 3 Cooking water absorption

[0120]

[0121]

[0122] As can be seen from Table 3, the type of strain, whether or not Chinese honey locust rice is added, and the form of addition of Chinese honey locust rice all have an impact on the noodle cooking water absorption rate, noodle breakage rate, and dry matter loss rate. There is no significant difference in the cooking water absorption rate of the palace noodles prepared in Examples 1-3. The cooking water absorption rate of Comparative Examples 1-10 is high or low. The inventors analyzed and inferred that this may be because the three bacteria are used in batches in Chinese honey locust rice fermentation and dough fermentation at the optimal ratio, promoting the decomposition of Chinese honey locust rice dietary fiber and the release of nutrients, as well as the decomposition of protein, starch, etc. in wheat flour. The synergistic effect of the three bacteria makes the water-absorbing components and non-water-absorbing components produced reach a balance, and then the cooking water absorption rate of Examples 1-3 is the best, especially Example 2. However, due to the choice of raw materials or strains, the other Comparative Examples 1-10 cannot achieve the above-mentioned synergistic effect, so the cooking water absorption rate is poor. The change of drying conditions alone in Comparative Example 11 has little effect on the cooking water absorption rate. Examples 1-3 showed no breakage, while Comparative Examples 1-10 exhibited varying degrees of breakage, particularly in samples with high water absorption (soft noodles) or low water absorption (hard noodles). This is consistent with conventional noodles being difficult to maintain when they are soft or hard. Comparative Example 11 also exhibited no breakage. The dry matter loss rate in Examples 1-3 was approximately 0.2%, a negligible rate, while Comparative Examples 1-11 all exhibited varying degrees of dry matter loss.

[0123] Table 4 Texture characteristics

[0124]

[0125]

[0126] As can be seen from Table 4, Examples 1-3 are better than Comparative Examples 1-10 in terms of noodle hardness, stickiness, elasticity and chewiness, showing excellent texture properties.

[0127] Table 5 Sensory scores

[0128]

[0129] As can be seen from Table 5, Examples 1-3 of the present invention have the highest sensory scores, which are significantly different from Comparative Examples 1-11.

[0130] Table 6 Protein digestibility in vitro

[0131] sample Protein digestibility in vitro (%) Example 1 92.78±1.41 Example 2 93.45±1.55 Example 3 93.07±1.84 Comparative Example 1 75.88±2.11 Comparative Example 2 70.12±1.43 Comparative Example 3 63.45±4.12 Comparative Example 4 66.47±1.34 Comparative Example 5 65.14±1.66 Comparative Example 6 64.12±1.87 Comparative Example 7 63.14±1.71 Comparative Example 8 69.78±1.56 Comparative Example 9 67.11±2.01 Comparative Example 10 65.18±1.18 Comparative Example 11 61.21±1.67

[0132] As can be seen from Table 6, the in vitro digestibility of the protein in Examples 1-3 of the present invention is significantly higher than that in Comparative Examples 1-11.

[0133] The above results show that the type of strain, whether or not to add soapberry rice, and the form of addition of soapberry rice not only have a significant effect on the cooking characteristics, but also have a significant effect on the textural properties, sensory properties, and in vitro digestibility of proteins in noodles. The results show that the effect of using any two of the three strains in combination or alone is significantly worse than using all three at the same time, and the way the three strains are used also affects the experimental results. The inventors analyzed that it may be because the three strains coexist in the same environment, because the formation of a dominant bacterial community may form a better network structure after the degradation of dietary fiber and protein, so that the appearance, structural firmness, and taste when eaten are optimal. It also avoids the secondary metabolites produced by the differences in the bacterial communities, which produce too much or too little high-gluten protein, affecting the elasticity and toughness of the noodles, and thus resulting in significant differences in textural properties, sensory properties, and in vitro digestibility of proteins. Therefore, the experimental results of the present invention show that after the optimization of conditions, only when a specific bacterial community combination and a specific method of use are used can the dominant role of the bacterial community be fully exerted, thereby balancing the diversity of the types of secondary metabolites produced and the balance of the content, showing the maximum advantage under specific conditions.

[0134] Experimental example

[0135] Based on the fact that soapberry rice is a low-protein, high-energy, and high-carbohydrate food, the inventors also studied the application of palace noodles prepared by adding soapberry rice in lowering blood sugar.

[0136] (1) Establishment of a type II diabetic mouse model: After 100 SPF-grade BALB / c mice (weight (30±0.02g) and age) were adaptively fed for one week, 80 mice were randomly selected and fed a high-sugar and high-fat diet as the experimental group; another 20 mice were fed a normal diet as the normal control group. Both groups of mice had free access to water. After 4 weeks of feeding, the experimental group mice were intraperitoneally injected with STZ (streptozotocin) injection at a dose of 80mg / kg, twice within 3 days. The normal control group was injected with an equal amount of citric acid buffer in the same way, and the fasting blood glucose level was measured 3 days later (blood was collected from the tail vein of the mice, and the fasting blood glucose level was measured using a Bayer blood glucose meter). Mice with a fasting blood glucose level higher than 11.1mmol / L were considered to have a successful type II diabetic model.

[0137] (2) Grouping: The mice with successful modeling were randomly divided into 5 groups: a model positive control drug group (the positive control drug was rosiglitazone, 2 mg / kg), a model negative control group, a model group, an experimental group (Gongmian prepared in Example 2, 0.90 g / kg), and a soapberry rice flour group (0.30 g / kg). After grouping, the normal group was fed with ordinary feed, and the other groups continued to be fed with high-sugar and high-fat feed. During this process, the mice's food intake, water intake, and body weight were recorded every day, and the fasting blood glucose value was recorded every week. After feeding for 4 weeks, blood was collected from the mouse eyeballs and centrifuged to obtain serum. The mice were then killed for dissection, and the liver, muscle and other tissues removed were cleaned with physiological saline and stored in liquid nitrogen. The above-mentioned feeding method is to feed Gongmian or soapberry rice flour at the same time every day at noon.

[0138] (3) Analysis of mouse diet, body weight and fasting blood glucose: During the experiment, the food intake, water intake and body weight of mice were recorded every day; the fasting blood glucose was recorded every week: before measuring the fasting blood glucose, the mice were fasted overnight but not watered. Blood was collected from the tail vein of the mice, and after standing at room temperature, it was centrifuged at 8000 r / min for 15 min. 250 μL of the supernatant was taken and the fasting blood glucose content was measured using the method in the instructions of the glucose determination kit to evaluate the effect of the palace face on the abnormal diet, body weight and fasting blood glucose of mice caused by hyperglycemia.

[0139] (5) Analysis of results: The main symptoms of type II diabetic mice induced by a high-fat diet combined with STZ were hyperglycemia, increased food and water intake, and weight loss. As shown in Table 7, during the 1-4 weeks of feeding, the food and water intake of the normal group mice changed little, while the food and water intake of the diabetic model group mice changed significantly. Compared with the diabetic model group mice, the food and water intake of the mice fed with the experimental group and the soapberry rice flour group were significantly reduced. After the 4th week, the experimental group performed better than the soapberry rice flour group in reducing food and water intake, indicating that the palace noodles prepared by adding soapberry rice to wheat flour after microbial fermentation are better in improving the food and water intake of diabetic mice.

[0140] Table 7 Food intake and water intake

[0141]

[0142]

[0143] Weight loss or slow weight gain is an important symptom of diabetes. As shown in Table 8, in weeks 1-4, the weight growth rate of diabetic model mice was significantly lower than that of normal group mice, only 3.17%; compared with the diabetic model group mice, the weight of mice fed with the experimental group and the soapberry rice flour group increased significantly. Among them, the weight growth rate of the experimental group mice was better than that of the group directly using soapberry rice flour, and was close to that of the positive control group, indicating that the functional fermented soapberry rice flour prepared by the present invention has a good improvement effect on alleviating the symptoms of weight loss in diabetic mice.

[0144] Table 8 Weight growth rate

[0145]

[0146] As shown in Table 9, within 4 weeks of feeding, the FBG values ​​of the diabetic model group mice were significantly higher than those of the normal group mice, while the FBG values ​​of the experimental group mice were significantly lower than those of the diabetic model group mice; while the use of sapodilla rice flour alone can improve fasting blood glucose, but the effect is not as good as that of the experimental group. In summary, the results show that the Gongmian prepared by the present invention has a significant effect on improving the fasting blood glucose (FBG) of diabetic mice.

[0147] Table 9 Changes in fasting blood glucose

[0148]

[0149]

[0150] The embodiments described above are merely descriptions of preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Without departing from the spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by persons skilled in the art should fall within the scope of protection defined by the claims of the present invention.

Claims

1. A functional microbial composition for fermented noodles made from honey locust rice, characterized in that: The microbial composition comprises Lactobacillus reuteri, Streptococcus thermophilus and yeast, the preservation number of Lactobacillus reuteri is CICC10855, the preservation number of Streptococcus thermophilus is CICC 21728, and the yeast is Angel Yeast.

2. The microbial composition according to claim 1, wherein The Lactobacillus reuteri and Streptococcus thermophilus are fermented separately to prepare Lactobacillus reuteri powder and Streptococcus thermophilus powder. The mass ratio of the Lactobacillus reuteri powder, Streptococcus thermophilus powder and yeast is (1-3): (1-3):

4.

3. The microbial composition according to claim 2, wherein The Lactobacillus reuteri was cultured in MRS medium at a temperature of 35° C. and 200 rpm for 3 days. The Streptococcus thermophilus was cultured in M17 medium at a temperature of 42° C. and 200 rpm for 3 days.

4. A method for preparing functional Chinese honey locust rice fermented noodles, characterized in that: The following steps are involved: Mixing 1 / 3 of the microbial composition according to any one of claims 1 to 3 with honey locust rice and water to perform semi-solid fermentation to obtain a fermentation product I; The remaining 2 / 3 of the microbial composition, fermentation product I, salt and wheat flour are mixed and kneaded into dough, which is then rolled into strips, rolled into noodles and dried to obtain the functional soapberry rice fermented noodles.

5. The preparation method according to claim 4, wherein When the honey locust rice is subjected to semi-solid fermentation, the amount of water added is 30%-50% of the total mass of the honey locust rice, the microbial composition accounts for 5%-10% of the total mass of the honey locust rice, and the fermentation conditions are: fermentation and cultivation at 35° C. for 10-15 hours.

6. The preparation method according to claim 4, wherein The mass ratio of the fermentation product I to the wheat flour is (15-20) g:500 g; the mass ratio of the salt to the wheat flour is (1-2) g:100 g.

7. The preparation method according to claim 4, wherein The drying is carried out in stages: first drying at 35° C. for 10-12 hours, and then drying at 40° C. until the moisture content is ≤12%.

8. A functional Chinese honey loquat rice fermented noodles prepared by the preparation method according to any one of claims 4 to 7.

9. Use of the microbial composition according to any one of claims 1 to 3 in improving the quality of uterine surface.

10. Use of the microbial composition according to any one of claims 1 to 3 in preparing pasta that helps maintain healthy blood sugar levels.

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