Wild mushroom sauce packet and instant konjak rice / rice noodles containing sauce packet

Abstract

The invention belongs to the technical field of food engineering, and particularly relates to a wild mushroom sauce packet and instant konjac rice / rice noodles containing the sauce packet, and the wild mushroom sauce packet is prepared from the following raw materials in parts by weight: 5g of bolete, 3g of tricholoma matsutake, 4g of termitomyces albuminosus, 6g of pleurotus eryngii and 2 parts of morchella; the konjac rice bag is prepared from the following raw materials in parts by weight: 6 parts of konjac glucomannan, 2 parts of oat beta-glucan and 1 part of buckwheat flour; the konjak rice noodle bag is prepared from food-grade konjak powder and food-grade sodium carbonate; konjac glucomannan or konjac powder is adopted as the main raw material of the staple food, so that the product has multiple functions of konjac, such as strong water absorption, significant satiety enhancement, calorie intake reduction, auxiliary control of body weight, delay of glucose absorption of small intestines, reduction of postprandial blood sugar peak value and helpful adjustment of blood sugar level.

Description

Technical Field

[0001] The invention belongs to the technical field of food engineering, and in particular relates to a wild mushroom sauce packet and instant konjac rice / rice noodles containing the sauce packet. Background Art

[0002] Instant rice, also known as self-heating rice, convenient rice, or pre-made rice, is a rice product that is pre-processed through industrial processes and can be eaten quickly. Its core features are convenience and a long shelf life. Instant rice does not require cooking; most products require only a 15-minute heating pack in cold water or two-three minutes of microwave heating. However, existing instant rice typically takes more than eight minutes to rehydrate and the rice grains tend to gelatinize.

[0003] Instant rice noodles are a fast-food food available in a variety of flavors, such as sesame sauce, tomato beef brisket, and mushroom chicken soup. They can be quickly eaten by simply adding boiling water, without the need for cooking. The preparation method is simple: place the rice noodles in a bowl, add all the seasoning packets (such as vegetable packets and sauces), add hot water and soak for about 5 minutes, then stir and enjoy. The seasoning packets usually include diced vegetables, sauces, and crispy ingredients to enhance the taste and flavor.

[0004] Whether it is instant rice or instant rice noodles, the sauce packets mostly use artificial seasonings and lack natural flavors and functional ingredients. At the same time, the nutritional combination is also unreasonable. For example, most products use a combination of high carbohydrates and low protein.

[0005] Konjac is a species of Araceae (scientific name: Amorphophallus konjac Konjac is a general term for perennial herbs whose underground tubers are often oblate, radish-like, or oblong, with a concave center at the top. The petioles are smooth or rough with warts, and the leaves are usually completely divided. The inflorescences have long or short petioles, and the berries contain one or a few seeds. The entire plant is poisonous (the tubers are particularly toxic) and should not be eaten raw. They must be processed and detoxified before consumption. The nutritional value of konjac lies primarily in its unique combination of ingredients. Glucomannan (KGM), which comprises 30%–60% of the dry matter, is a water-soluble dietary fiber with strong water absorption (expanding 80–100 times after absorbing water). It significantly enhances satiety, reduces calorie intake, aids weight control, delays glucose absorption in the small intestine, reduces postprandial blood sugar spikes, helps regulate blood sugar levels, binds to cholesterol and promotes excretion, and lowers blood cholesterol levels. Every 100 grams of konjac contains approximately 70 grams of dietary fiber, which promotes intestinal motility, softens stool, prevents constipation and colon diseases, maintains a balanced intestinal flora, and promotes intestinal health. Konjac is extremely low in calories (approximately 5 kcal / 100 g). Konjac products, such as konjac noodles, have only one-sixth the calories of regular noodles, making them suitable for people trying to lose weight. However, existing konjac products only include konjac tofu, konjac noodles, konjac noodles, konjac knots, and konjac cold noodles. This is because konjac products have a difficult-to-remove fishy smell and a monotonous taste.

[0006] There is no technical suggestion in the prior art on how to combine the production and processing technologies of konjac and instant products to produce instant rice or instant rice noodles that are fragrant, easy to eat and have the benefits of konjac. Summary of the Invention

[0007] The invention aims to overcome the deficiencies of the prior art and provide a low-calorie, high-fiber instant konjac staple food combination and a preparation process thereof, specifically a wild mushroom sauce packet and instant konjac rice / rice noodles containing the sauce packet.

[0008] The present invention includes the following technical solutions: A wild mushroom sauce packet is prepared from the following raw materials in parts by weight: 5 parts of porcini mushrooms, 3 parts of matsutake mushrooms, 4 parts of albuminus capsici, 6 parts of king oyster mushrooms, and 2 parts of morels.

[0009] The wild mushroom sauce bag is prepared by the following steps: 2.1 Raw material ratio: weigh the raw materials according to the ratio of porcini: matsutake: albuminus: king oyster mushroom: morel = 5:3:4:6:2; 2.2 Composite enzymatic hydrolysis: Add 500 U / g cellulase and 300 U / g flavor protease to the raw materials weighed in step 2.1, with the weight ratio of cellulase to raw materials being 1:20, and the weight ratio of flavor protease to raw materials being 1:33; place in an environment with a temperature of 45°C for 2 hours; 2.3 Flavor Coupling: Add camellia oil twice the total weight of the raw material to the raw material after complex enzymatic hydrolysis in step 2.2, simmer at 70-80°C for 1.5-2 hours, and then add red yeast rice pigment at 0.5%-1% of the total weight of the raw material; 2.4 UHT sterilization: Heat the composite material obtained in step 2.3 to 135–150°C under continuous flow conditions for 2–4 seconds, then rapidly cool to room temperature. 2.5 Nitrogen filling: The material obtained in step 2.4 is packaged into sauce bags using a fully automatic vacuum nitrogen filling packaging machine.

[0010] The invention discloses an instant konjac rice containing a wild mushroom sauce packet, characterized in that the konjac rice packet is prepared from the following raw materials in parts by weight: 6 parts of konjac glucomannan, 2 parts of oat beta-glucan, and 1 part of buckwheat flour.

[0011] The instant konjac rice containing the wild mushroom sauce packet is prepared by the following steps: 4.1 Raw material compounding: Konjac glucomannan, oat β-glucan and buckwheat flour are compounded in a weight ratio of 6:2:1; 4.2 Extrusion molding: The raw materials compounded in step 4.1 are extruded using a twin-screw extruder, with the low-temperature starting section temperature controlled at 80°C, the high-temperature peak section temperature at 120°C, and the rapid cooling section temperature at 60°C; 4.3 Ultrasonic-ethanol dealkalization: The material obtained in step 4.2 was treated with ultrasound at a frequency of 40 kHz and 30% ethanol. Under the dual effects of cavitation physical stripping and ethanol chemical dissolution, the alkaline components were efficiently removed; 4.4 Vacuum freeze drying: The material obtained in step 4.3 is quickly frozen at -35°C to form ice crystals. Then, under a vacuum environment of 20Pa, the ice crystals are directly sublimated into water vapor, which is captured and discharged through a condenser.

[0012] An instant konjac rice noodle comprising the wild mushroom sauce packet, characterized in that the konjac rice noodle packet is included, and the konjac rice noodle packet is made by the following method: 5.1 Raw material ratio: take 10-15g food-grade konjac flour and 1.5-2.5g food-grade sodium carbonate; 5.2 Preparation of alkaline water: Dissolve food-grade sodium carbonate in 150ml of warm / hot water, stir until completely dissolved, and let it stand to obtain alkaline water for later use; 5.3 konjac flour dissolving, gets 400-450ml cold water, stirs cold water with the speed of 600-700r / min to form vortex, konjac flour is evenly, on a small amount, slowly sprinkled into vortex center; Speed ​​with 1000-1500r / min continues to stir 5-10min, until konjac flour dissolves fully, does not have caking, solution becomes thickness image glue; Left standstill 10-15 minute, made the abundant swelling water absorption of konjac glucomannan, obtained konjac glue; ‌ ‌5.4 Mixing and solidification: Slowly pour the alkali water obtained in step 5.1 into the konjac gum solution while stirring continuously at a speed of 1200-1500 r / min; after the konjac gum solution begins to gel after the alkali water is added, continue stirring at a speed of 1400-1500 r / min for 1-2 minutes to ensure that the alkali water and konjac gum solution are completely mixed. 5.5 rice noodle shaping, when the konjac glue in step 5.4 is also in semifluid pasty state, is poured into a bottom rapidly and has a hole diameter to be the special mould of the elongated hole of 3-5mm, allows konjac paste to flow into the deep pot that below is equipped with ice water naturally by hole, and pasty body solidifies into elongated " rice noodle " shape rapidly in ice water; 5.6 Cooking and setting: Take out the konjac "rice noodles" formed in step 5.5 and put them into a boiling water pot. Cook over medium heat for 15-30 minutes to obtain konjac rice noodles. 5.7 Processing and Storage: Take out the cooked konjac rice noodles and rinse them with cold water for 4-6 times to remove the alkaline taste. After rinsing, use a fully automatic vacuum nitrogen packaging machine to package the konjac rice noodle package.

[0013] Compared with the prior art, the present invention has the following beneficial effects: 1. This application utilizes porcini, matsutake, albumin mushroom, king oyster mushroom, and morel mushrooms as sauce packets, resulting in both instant konjac rice and instant konjac rice noodles having a rich taste while also incorporating the nutrients of the various wild mushrooms in the sauce packets. This addresses the technical issues of existing instant rice and instant rice noodle sauce packets, which use artificial flavorings, lack natural flavor and functional ingredients, and have an unreasonable nutritional profile.

[0014] 2, the staple food among the present invention adopts konjac glucomannan or konjac flour as main raw material, makes to possess the multiple function of konjac in the product, as tool strong water absorption, significantly enhances satiety, reduces caloric intake, auxiliary control body weight, delays small intestine to glucose absorption, reduces postprandial blood sugar peak, helps regulate blood sugar level, is combined with cholesterol and promotes excretion, reduces blood cholesterol concentration.Dietary fiber promotes intestinal peristalsis, softens feces, prevents constipation and colon disease, maintains intestinal flora balance, improves intestinal health level.Konjac calorie is extremely low, is applicable to fat-reducing crowd.

[0015] 3. The konjac rice of the present invention has a porous honeycomb structure, and its rehydration time in 80°C hot water is ≤3 minutes; the wild mushrooms in the present application are enhanced by enzymatic hydrolysis and flavor coupling regulation, so that the umami substances (IMP+GMP) therein are ≥1.2g / kg, thereby making the product flavor of the present application outstanding. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 is the hydrolysis kinetics curve in Example 4, In the figure, the horizontal axis is digestion time, the vertical axis is hydrolysis rate, the dotted line marks konjac rice, and the solid line marks ordinary white rice.

[0017] Figure 2 It is the microscopic electron microscope picture of the konjac rice in Example 4. DETAILED DESCRIPTION

[0018] The present invention will be further described below with reference to the examples, but the protection scope of the present invention is not limited by the examples. Example 1

[0019] A wild mushroom sauce packet is prepared from the following raw materials in parts by weight: 5g of boletus, 3g of matsutake, 4g of albuminus, 6g of king oyster mushroom, and 2g of morel.

[0020] The wild mushroom sauce bag is prepared by the following steps: Raw material ratio: weigh the raw materials according to the proportion; Composite enzymatic hydrolysis: add 500U / g cellulase and 300U / g flavor protease to the weighed raw materials, the added amount of cellulase is 1g, and the added amount of flavor protease is 0.61g; place in an environment with a temperature of 45℃ for 2h; Flavor coupling: 40g of camellia seed oil was added to the raw material after complex enzymatic hydrolysis, and the mixture was boiled at 70℃ for 2h, followed by the addition of 0.1g of red yeast rice pigment. UHT sterilization: Heat the flavor coupling complex to 150°C in a continuous flow state, hold for 2 seconds, and then rapidly cool to room temperature. Nitrogen filling: The material obtained by UHT sterilization is packaged into sauce bags using a fully automatic vacuum nitrogen filling packaging machine.

[0021] The sauce packets obtained in this example were subjected to an accelerated test under the following conditions: temperature of 37°C and relative humidity of 75%. The experimental results showed that after 6 months of storage under the above experimental conditions, the total bacterial count in the sauce packets was <10 CFU / g. Example 2

[0022] For flavor coupling, the mixture was boiled at 80°C for 1.5 hours, and then 0.2g of red yeast rice pigment was added. For UHT sterilization, the composite material was heated to 135°C and held for 4 seconds. The rest of the process was the same as in Example 1. Example 3

[0023] For flavor coupling, the mixture was boiled at 75°C for 1.8 hours, and then 0.15g of red yeast rice pigment was added. For UHT sterilization, the composite material was heated to 142°C and held for 3 seconds. The rest of the process was the same as in Example 1. Example 4

[0024] A ready-to-eat konjac rice containing a wild mushroom sauce packet, wherein the wild mushroom sauce packet is derived from Example 1. The rice packet also includes a konjac rice bag, wherein the konjac rice bag is made from the following raw materials in parts by weight: 6 parts konjac glucomannan, 2 parts oat beta-glucan, and 1 part buckwheat flour. The konjac rice bag is made by the following steps: Raw material compounding: Konjac glucomannan, oat beta-glucan and buckwheat flour are compounded in a weight ratio of 6:2:1; the total amount of konjac glucomannan, oat beta-glucan and buckwheat flour is 450g Extrusion molding: The compounded raw materials are extruded using a twin-screw extruder, with the low-temperature starting section temperature controlled at 80°C, the high-temperature peak section temperature at 120°C, and the rapid cooling section temperature at 60°C; Ultrasonic-ethanol dealkalization: The extruded material is treated with 40kHz ultrasonic waves and 30% ethanol. Through the dual effects of cavitation physical stripping and ethanol chemical dissolution, alkaline components are efficiently removed. Vacuum freeze drying: The material obtained by ultrasonic-ethanol dealkalization is quickly frozen at -35°C to form ice crystals. Then, under a vacuum environment of 20Pa, the ice crystals are directly sublimated into water vapor, which is captured and discharged through a condenser to obtain konjac rice.

[0025] The obtained konjac rice is subjected to microscopic electron microscope analysis, and the microscopic electron microscope picture of the konjac rice is obtained as follows: Figure 2 As shown. Figure 2 It can be seen that the konjac rice obtained in this embodiment has a porous honeycomb structure.

[0026] The konjac rice obtained in the present embodiment is tested for rehydration rate, and the test result is as shown in Table 1.

[0027]

[0028] As can be seen from Table 1, when the water temperature is above 80° C., the rehydration time of the konjac rice of the present embodiment is less than 3 min.

[0029] The obtained konjac rice is bagged to obtain a konjac rice bag.

[0030] The obtained konjac rice bag is packaged together with the wild mushroom sauce bag obtained in Example 1 to obtain an instant konjac rice containing the wild mushroom sauce bag.

[0031] The konjac rice obtained in the present embodiment is carried out to in vitro digestibility test, and the testing process is as follows: 1. Samples and Reagents Test sample: konjac rice, taken from the konjac rice bag in this embodiment; Control sample: ordinary white rice, starch content is 78%; Reagents: salivary amylase (1000 U / mL), pepsin (3000 U / mg), pancreatic amylase (500 U / mL), α-glucosidase (100 U / mL), phosphate buffered saline (PBS, pH 7.0), hydrochloric acid (0.1 mol / L), sodium hydroxide (0.1 mol / L), 3,5-dinitrosalicylic acid (DNS) reagent, glucose standard (all analytical grade).

[0032] 2. Instruments and Equipment Constant temperature water bath shaker (37℃±0.5℃), pH meter, high-speed centrifuge (10000 r / min), UV-visible spectrophotometer, and vortex mixer.

[0033] 3. Experimental Methods Sample pretreatment: Konjac rice and ordinary white rice were ground and passed through an 80-mesh sieve respectively. 1.00 g of sample was accurately weighed and added with 10 mL of deionized water to prepare a homogenate.

[0034] Oral stage (5 min): Add 5 mL of salivary amylase solution, adjust the pH to 6.8, and shake in a 37°C water bath (100 rpm) to simulate chewing and digestion.

[0035] Gastric stage (2 h): After oral digestion, add 10 mL of pepsin solution (containing 2000 U enzyme activity), adjust the pH to 2.0 with 0.1 mol / L hydrochloric acid, and shake in a 37°C water bath (100 rpm) to simulate acidic digestion in the stomach.

[0036] Small intestine stage (4 h): After gastric digestion, adjust the pH to 7.0 with 0.1 mol / L sodium hydroxide, add 15 mL of mixed intestinal fluid (containing 500 U of pancreatic amylase + 50 U of α-glucosidase), and shake in a 37°C water bath (100 rpm). Samples of 5 mL were taken at 0.5, 1, 2, 3, and 4 h, respectively. 10 mL of DNS reagent was immediately added to terminate the reaction, and the amount of glucose released was measured.

[0037] 4. Digestibility Calculation Glucose concentration: Determined by DNS colorimetry (540 nm wavelength) and quantified using a glucose standard curve; Starch hydrolysis rate (%) = (total amount of glucose released by the sample × 0.9) / total starch content of the sample × 100% (0.9 is the conversion factor of glucose to starch); Rapidly digestible starch (RDS), starch hydrolyzed in the small intestine in 0-2 h; Slowly digestible starch (SDS), starch hydrolyzed in 2-4 hours; Resistant starch (RS), starch that has not been hydrolyzed for 4 h.

[0038] 5. Results and Analysis 5.1 Hydrolysis rate The hydrolysis rates of konjac rice and ordinary white rice obtained by the above calculation are shown in Table 2.

[0039]

[0040] The data in Table 2 are the means of three repeated experiments. The data show that the starch hydrolysis rate of konjac rice within 4 hours (25.6%) is significantly lower than that of ordinary white rice (86.7%), and the hydrolysis rate is slower (the hydrolysis rate in the first 2 hours is only 18.3%, while that of ordinary white rice is 65.8%).

[0041] like Figure 1As shown in Table 2, the hydrolysis kinetic curve is drawn with the main values, the horizontal axis is the digestion time, the vertical axis is the hydrolysis rate, and the two curves are marked with konjac rice and ordinary white rice respectively. Figure 1 It can be seen that the slope of the konjac rice curve is significantly lower than that of ordinary white rice, indicating that its starch digestion process is smoother, which is consistent with the characteristics of low digestibility.

[0042] 5.2 Starch Type In this experiment, the starch types in konjac rice and ordinary white rice are shown in Table 3.

[0043]

[0044] As can be seen from Table 3, the proportion of resistant starch (RS) in konjac rice is as high as 74.4%, which is significantly higher than that of ordinary white rice (13.3%), indicating that most of its starch is difficult to be digested and absorbed by the small intestine; the proportion of rapidly digestible starch (RDS) in konjac rice is only 18.3%, which is much lower than that of ordinary white rice (65.8%), suggesting that it has a lower risk of causing postprandial blood sugar fluctuations.

[0045] The low digestibility of konjac rice is mainly attributed to: the high content of konjac glucomannan forms a viscous gel during digestion, which wraps the starch granules and hinders the contact between amylase and starch; konjac glucomannan can inhibit the activity of pancreatic amylase. Studies have shown that its inhibition rate on α-amylase can reach 30%-50%, further delaying starch hydrolysis.

[0046] From the above experiments, it can be seen that the in vitro starch digestibility of konjac rice is significantly lower than that of ordinary white rice, with a 4-hour hydrolysis rate of only 25.6%, and it is mainly composed of resistant starch (74.4%), which is a low-digestibility, high-resistant starch food; the hydrolysis rate of konjac rice starch is slow, and the proportion of rapidly digestible starch is low. It has the potential to delay the rise in blood sugar after meals, and is suitable for people with blood sugar sensitivity or those who need to control sugar. Example 5

[0047] An instant konjac rice noodle comprising a wild mushroom sauce packet, wherein the wild mushroom sauce packet is derived from Example 2. The instant konjac rice noodle further comprises a konjac rice noodle packet, wherein the konjac rice noodle packet is prepared by the following method: The raw material ratio is 10g of food-grade konjac flour and 1.5g of food-grade sodium carbonate; To prepare the alkaline water, dissolve food-grade sodium carbonate in 150ml of warm / hot water, stir until completely dissolved, and let it stand to obtain the alkaline water for later use; Konjac flour dissolves, gets 400ml cold water, stirs cold water with the speed of 600r / min to form vortex, and konjac flour is evenly, on a small scale, slowly sprinkled into vortex center; Speed ​​with 1000r / min continues to stir 10min, until konjac flour dissolves fully, does not have caking, solution becomes thickness like glue; Leave standstill 10 minutes, make konjac glucomannan fully swell water absorption, obtain konjac glue liquid; Mixing and solidification: slowly pour the obtained alkali water into the konjac gum solution while stirring continuously at a speed of 1200r / min; after the konjac gum solution begins to gel after the alkali water is added, continue stirring at a speed of 1400r / min for 2 minutes to ensure that the alkali water and konjac gum solution are completely mixed. The rice noodles are formed by pouring the konjac glue into a vibrating wire extruder with a hole diameter of 3-5mm when the konjac glue is still in a semi-fluid paste. The amplitude of the vibrating wire extruder is 20-50Hz. The konjac paste is naturally flowed into a deep pot with ice water below through the hole. The paste is rapidly solidified into an elongated "rice noodle" shape in the ice water. Cook until formed: Take out the formed konjac "rice noodles" and put them into a pot of boiling water. Cook over medium heat for 30 minutes to get the konjac rice noodles. Processing and Storage: Remove the cooked konjac rice noodles and rinse them six times in cold water to remove the alkaline taste. After rinsing, package them in a fully automatic vacuum nitrogen packaging machine to obtain the konjac rice noodle buns. The resulting konjac rice noodle buns have a shelf life of 15 days.

[0048] The konjac rice noodles obtained in this embodiment were compared with commercially available instant rice noodles. The comparison results are shown in Table 4.

[0049]

[0050] As shown in Table 4, konjac rice noodles contain far fewer calories and carbohydrates than traditional rice noodles. Konjac glucomannan forms a gel barrier that delays sugar absorption and significantly reduces postprandial blood sugar spikes, making it suitable for diabetics. High fiber absorbs water and swells (increasing volume 30-50 times), enhancing satiety and blocking fat absorption. It also promotes bile acid excretion and lowers serum triglycerides (by 20-30%). Example 6

[0051] An instant konjac rice noodle comprising a wild mushroom sauce packet, wherein the wild mushroom sauce packet is derived from Example 1. The instant konjac rice noodle further comprises a konjac rice noodle packet, wherein the konjac rice noodle packet is prepared by the following method: Take 15g of food-grade konjac flour and 2.5g of food-grade sodium carbonate; dissolve the food-grade sodium carbonate in 150ml of warm / hot water, stir until completely dissolved, and let it stand to obtain alkaline water for later use; take 450ml of cold water, stir the cold water at a speed of 700r / min to form a vortex, and evenly, in small amounts, slowly sprinkle the konjac flour into the center of the vortex; continue stirring at a speed of 1500r / min for 5 minutes until the konjac flour is completely dissolved without lumps and the solution becomes viscous like glue; let it stand for 15 minutes to allow the konjac glucomannan to fully swell and absorb water to obtain konjac glue solution; slowly pour the alkaline water into the konjac glue solution while stirring continuously at a speed of 1500r / min; after the alkaline water is added, the konjac glue solution begins to gel Afterwards, the mixture is stirred continuously at 1450 rpm for 1.5 minutes to ensure that the alkali water and konjac glue are thoroughly mixed. While the konjac glue is still in a semi-fluid paste, it is quickly poured into a special mold with elongated holes in the bottom (3-5 mm in diameter). The konjac paste flows naturally through the holes into a deep pot of ice water below, where it quickly solidifies into long, thin "rice noodles." The formed konjac "rice noodles" are removed and placed in a pot of boiling water, simmered over medium heat for 22 minutes. The cooked konjac "rice noodles" are removed and rinsed five times with cold water to remove the alkaline taste. After rinsing, the noodles are packaged in a fully automatic vacuum nitrogen packaging machine and then irradiated (3-5 kGy) to obtain the konjac rice noodle buns. The resulting konjac rice noodle buns have a shelf life of 90 days.

[0052] The konjac rice noodles in this embodiment achieve three major breakthroughs through the dual-stage molding technology of "instantaneous solidification in ice water + thermal curing in boiling water": 1. Zero-carb reconstruction: completely eliminating starch addition, relying on the self-gelation of glucomannan into silk; 2. 98% moisture retention rate: eliminating the drying step to retain the water activity of the gel network; 3. The breaking strength of the konjac rice noodles is greater than 120g / mm²: far exceeding the 80g / mm² of traditional rice noodles, making the rice noodles more resistant to stirring and cooking. Example 7

[0053] An instant konjac rice noodle comprising a wild mushroom sauce packet, wherein the wild mushroom sauce packet is derived from Example 3. The instant konjac rice noodle further comprises a konjac rice noodle packet, wherein the konjac rice noodle packet is prepared by the following method: Take 12g of food-grade konjac flour and 2g of food-grade sodium carbonate; dissolve the food-grade sodium carbonate in 150ml of warm / hot water, stir until completely dissolved, and let it stand to obtain alkaline water for later use; take 420ml of cold water, stir the cold water at a speed of 650r / min to form a vortex, and evenly, in small amounts, slowly sprinkle the konjac flour into the center of the vortex; continue stirring at a speed of 1300r / min for 6 minutes, until the konjac flour is completely dissolved without lumps, and the solution becomes viscous like glue; if the stirring speed is >1000r / min, bubbles may be involved, and 0.1% of a food-grade defoamer (such as polydimethylsiloxane) may be added; let it stand for 12 minutes to allow the konjac glucomannan to fully swell and absorb water to obtain konjac glue solution; slowly pour the alkaline water into the konjac glue solution, and stir at a speed of 1300r / min. The method comprises the following steps: stirring the mixture at a speed of 500 r / min continuously; after the alkali water is added and the konjac glue begins to gel, stirring the mixture at a speed of 1500 r / min continuously for 1 minute to ensure that the alkali water and the konjac glue are completely and evenly mixed; while the konjac glue is still in a semi-fluid paste, pouring the mixture into a special mold with an elongated hole with a diameter of 3-5 mm at the bottom, allowing the konjac paste to flow naturally through the hole into a deep pot filled with ice water below, and the paste quickly solidifies into an elongated "rice noodle" shape in the ice water; removing the formed konjac "rice noodles" and placing them into a boiling water pot, and cooking them over medium heat for 15 minutes to obtain konjac rice noodles; removing the cooked konjac "rice noodles" and rinsing them repeatedly with cold water four times to further remove the alkaline taste; and packaging them in a fully automatic vacuum nitrogen-filled packaging machine to obtain konjac rice noodle packages.

[0054] The konjac fiber in the konjac rice noodles obtained in this example can promote the proliferation of bifidobacteria and inhibit pathogenic bacteria, thereby reducing the risk of rectal cancer. The konjac rice noodles obtained in this example can be eaten immediately without cooking (they are frozen in ice water to form the noodles), whereas traditional rice noodles require boiling water. Repeated rinsing of the konjac rice noodles obtained in this example reduces the residual alkali to less than 0.02g / kg, eliminating the risk of astringency.

Claims

1. A wild mushroom sauce bag, characterized in that: The dish is prepared from the following raw materials in parts by weight: 5 parts of porcini mushrooms, 3 parts of matsutake mushrooms, 4 parts of albuminus capsici, 6 parts of king oyster mushrooms, and 2 parts of morels.

2. The wild mushroom sauce bag according to claim 1, characterized in that: The wild mushroom sauce bag is prepared by the following steps: 2.1 Raw material ratio: weigh the raw materials according to the ratio of porcini: matsutake: albuminus: king oyster mushroom: morel = 5:3:4:6:2; 2.2 Composite enzymatic hydrolysis: Add 500 U / g cellulase and 300 U / g flavor protease to the raw materials weighed in step 2.1, with the weight ratio of cellulase to raw materials being 1:20, and the weight ratio of flavor protease to raw materials being 1:33; place in an environment with a temperature of 45°C for 2 hours; 2.3 Flavor Coupling: Add camellia oil twice the total weight of the raw material to the raw material after complex enzymatic hydrolysis in step 2.2, simmer at 70-80°C for 1.5-2 hours, and then add red yeast rice pigment at 0.5%-1% of the total weight of the raw material; 2.4 UHT sterilization: Heat the composite material obtained in step 2.3 to 135–150°C under continuous flow conditions for 2–4 seconds, then rapidly cool to room temperature. 2.5 Nitrogen filling: The material obtained in step 2.4 is packaged into sauce bags using a fully automatic vacuum nitrogen filling packaging machine.

3. An instant konjac rice comprising the wild mushroom sauce packet according to claim 2, characterized in that: The konjac rice bag comprises a konjac rice bag, which is prepared from the following raw materials in parts by weight: 6 parts of konjac glucomannan, 2 parts of oat beta-glucan, and 1 part of buckwheat flour.

4. The instant konjac rice containing wild mushroom sauce packet according to claim 3, characterized in that Described konjac rice bag is made by following steps: 4.1 Raw material compounding: Konjac glucomannan, oat β-glucan and buckwheat flour are compounded in a weight ratio of 6:2:1; 4.2 Extrusion molding: The raw materials compounded in step 4.1 are extruded using a twin-screw extruder, with the low-temperature starting section temperature controlled at 80°C, the high-temperature peak section temperature at 120°C, and the rapid cooling section temperature at 60°C; 4.3 Ultrasonic-ethanol dealkalization: The material obtained in step 4.2 was treated with ultrasound at a frequency of 40 kHz and 30% ethanol. Under the dual effects of cavitation physical stripping and ethanol chemical dissolution, the alkaline components were efficiently removed; 4.4 Vacuum freeze drying: The material obtained in step 4.3 is quickly frozen at -35°C to form ice crystals. Then, under a vacuum environment of 20Pa, the ice crystals are directly sublimated into water vapor, which is captured and discharged through a condenser.

5. An instant konjac rice noodle comprising the wild mushroom sauce packet according to claim 2, characterized in that: The invention comprises a konjac rice noodle bag, wherein the konjac rice noodle bag is made by the following method: 5.1 Raw material ratio: take 10-15g food-grade konjac flour and 1.5-2.5g food-grade sodium carbonate; 5.2 Preparation of alkaline water: Dissolve food-grade sodium carbonate in 150ml of warm / hot water, stir until completely dissolved, and let it stand to obtain alkaline water for later use; 5.3 konjac flour dissolves, and gets 400-450ml cold water, stirs cold water with the speed of 600-700r / min to form vortex, and konjac flour is evenly, on a small amount, slowly sprinkled into vortex center; Speed ​​with 1000-1500r / min continues to stir 5-10min, until konjac flour dissolves fully, does not have caking, solution becomes thickness as glue; The mixture was allowed to stand for 10-15 minutes to allow the konjac glucomannan to fully swell and absorb water to obtain konjac glue solution; 5.4 Mixing and solidification: Slowly pour the lye obtained in step 5.1 into the konjac glucomannan solution while stirring continuously at a speed of 1200-1500 r / min. After the lye is added and the konjac glucomannan solution begins to gel, continue stirring at a speed of 1400-1500 r / min for 1-2 minutes to ensure that the lye and konjac glucomannan solution are completely and evenly mixed. 5.5 rice noodle shaping, when the konjac glue in step 5.4 is also in semifluid pasty state, is poured into rapidly a bottom and has a hole diameter to be the special mould of the elongated hole of 3-5mm, allows konjac paste to flow into the deep pot that below is equipped with ice water naturally by hole, and pasty body solidifies into elongated " rice noodle " shape rapidly in ice water; 5.6 Cooking and setting: Take out the konjac "rice noodles" formed in step 5.5 and put them into a pot of boiling water. Cook over medium heat for 15-30 minutes to obtain konjac rice noodles. 5.7 Processing and Storage: Take out the cooked konjac rice noodles and rinse them with cold water 4-6 times to remove the alkaline taste. After rinsing, use a fully automatic vacuum nitrogen packaging machine to package the konjac rice noodle package.

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