Easily dispersible non-clumping, digestion-resistant noodles and method for making same

Abstract

The application belongs to the field of food preparation and particularly relates to an easy-to-disperse non-sticking anti-digestion noodle and a preparation method thereof. The easy-to-disperse non-sticking anti-digestion noodle comprises the following components in mass parts: 100 parts of wheat flour, 0.1-1 parts of an anti-sticking agent and water. The technical scheme of the application adds the anti-sticking agent to the noodle, the main component of which is oligosaccharide, which has the properties of absorbing water in the case of high air humidity and keeping water in the case of low air humidity. In the cooking process, the air humidity is high, the noodle shows hygroscopicity, a spiral structure is formed, the water holding capacity is strong, and the noodle competes with starch for water, thereby blocking the re-aggregation of starch after water absorption to a certain extent and relieving the sticking problem.

Description

Technical Field

[0001] This invention belongs to the field of food preparation, specifically relating to an easily dispersible, non-sticky, resistant-digesting noodle and its preparation method. Background Technology

[0002] The reason noodles tend to stick together after cooking is that at a certain temperature, starch reacts, absorbs water, and becomes viscous and easily broken. Under high temperatures, starch molecules break down, releasing a large number of amylose molecules, while amylopectin molecules escape at a slower rate, causing the viscosity to decrease to its lowest value – this is the gelatinization process. As the temperature decreases, starch molecules, especially amylose molecules, recombine under mechanical shearing, leading to an increase in viscosity. This explains why cooked noodles tend to stick together after being left to sit for a while. To prevent sticking, the amount of water added to the noodle recipe is usually reduced. However, this method cannot completely eliminate the sticking problem after the noodles have been cooked and left to sit for a period of time.

[0003] Meanwhile, noodles, as a traditional staple food, occupy an important place in people's daily diet. However, due to the rise in obesity and the pursuit of healthy eating, low-GI, high-fiber whole wheat noodles made with added wheat bran are gaining popularity. However, adding highly absorbent wheat bran can damage the gluten proteins in the dough, weakening the gluten strength and viscoelasticity of the whole wheat dough, thus reducing its plasticity. The weakening effect of wheat bran on the dough causes whole wheat noodles to harden, lose cohesiveness, and experience increased dry matter loss, resulting in a decline in their edible quality. Summary of the Invention

[0004] The purpose of this invention is to overcome the shortcomings of the prior art and provide an easily dispersible, non-sticky, and indigestible noodle.

[0005] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0006] A type of easily dispersible, non-sticky, indigestible noodle comprises the following components in parts by weight: 100 parts wheat flour, 0.1-1 parts anti-sticking agent, and water.

[0007] It comprises the following components by weight: 100 parts wheat flour, 0.5 parts anti-sticking agent, and water.

[0008] The anti-sticking agent is prepared by the following method: (1) wheat bran is crushed and impurities are removed and then mixed with water to obtain wheat bran slurry; (2) oligosaccharides are prepared by using heat-resistant α-amylase, saccharifying enzyme, hydrolytic protease, cellulase and xylanase; (3) centrifugation and filtration are performed to obtain a supernatant containing oligosaccharides; the supernatant is concentrated to obtain the anti-sticking agent.

[0009] The conditions for the action of the complex enzyme in step (2) are as follows:

[0010] The thermoresistant α-amylase has an action temperature of 95℃, a pH of 6.0, an addition amount of 120 U / g wheat bran, and an action time of 45 min.

[0011] The saccharifying enzyme was applied at a temperature of 60℃ and a pH of 4.5, with an addition amount of 100 U / g wheat bran and a reaction time of 30 min.

[0012] The hydrolytic protease was reacted at a temperature of 60℃, a pH of 8.2, an addition amount of 1000 U / g bran, and a reaction time of 30 min.

[0013] Cellulase was added at a rate of 12 U / g wheat bran, xylanase at a rate of 41 U / g wheat bran, at a temperature of 55℃, a pH of 5.5, and a time of 90 min. After the process, the mixture was centrifuged, concentrated, and freeze-dried to obtain the anti-sticking agent.

[0014] The easily dispersible, non-sticky, indigestible noodles also include fermented wheat bran powder; the mass ratio of the fermented wheat bran powder to wheat flour is 5-15:100; preferably 10:100.

[0015] The fermented wheat bran powder is prepared by the following method: 1) sterilizing wheat bran; 2) inoculating the sterilized wheat bran with mixed bacteria for fermentation; 3) drying, pulverizing, sieving, and sealing the fermented wheat bran.

[0016] Step 1) involves placing wheat bran in a beaker, sealing it, sterilizing it at 121°C for 20 minutes, and then cooling it to room temperature.

[0017] The mixed bacteria in step 2) consist of Bacillus plantarum and brewer's yeast. The amounts of Bacillus plantarum and brewer's yeast added in step 2) are equal. The amount of mixed bacteria added to the sterilized wheat bran is 5-15% (v / w).

[0018] Step 2) involves the following steps: [The text abruptly shifts to a seemingly unrelated topic about a concentration of 10]. 8 CFU / mL of Bacillus plantarum LP and Saccharomyces cerevisiae SC were mixed at a ratio of (1:1) (v / v) to obtain a mixed culture. 5% (v / w) of the mixed culture was inoculated into sterilized wheat bran. The inoculated wheat bran was then thoroughly mixed with sterile water at a ratio of 1:1 (w / v), placed in a fermentation bag, and vacuum-sealed. Fermentation was carried out at a constant temperature of 37°C for 72 hours.

[0019] This invention also includes a method for preparing the aforementioned easily dispersible, non-sticky, resistant-digesting noodles, comprising the following steps: adding wheat flour, anti-sticking liquid, and fermented wheat bran powder according to the component amounts, adding water equal to 40% of the total solids, and rapidly and repeatedly kneading the dough with a dough mixer until it forms a snowflake-like consistency, controlling the time to after 5 minutes, so that the dough can be formed into a ball by hand and still become a loose, granular dough after gentle kneading. Then, the bowl is sealed with four layers of damp gauze to moisten and mature the dough for 15 minutes before pressing it into sheets; the pressing process is in accordance with SB / T 10137-93. After the final pressing, in order to make the moisture distribution in the dough sheets more even, the dough sheets are moistened with damp gauze and matured for 10 minutes. Finally, the dough sheets are cut into strips with a 2.0mm wide knife; the noodle bundles are cut into samples of a certain length and moistened with damp gauze.

[0020] Compared with the prior art, the beneficial effects of the present invention are:

[0021] The technical solution of this application involves adding an anti-sticking agent to noodles. Its main component is oligosaccharides, which possess the property of absorbing moisture in high-humidity air and retaining moisture in low-humidity air. During the steaming or cooking process, the high humidity in the air causes it to exhibit hygroscopic properties, forming a spiral structure with strong water-holding capacity. This competes with starch for moisture, thus preventing the starch from repolymerizing after absorbing water and alleviating the sticking problem to some extent.

[0022] Meanwhile, this application added fermented wheat bran. Compared with unfermented wheat bran, the noodles made with fermented wheat bran had a lower final glucose release. This is because after fermentation, the soluble dietary fiber (SDF) is fully released, forming a highly viscous sol or even gel that adsorbs and prevents glucose diffusion. The activity of α-amylase is inhibited. Furthermore, fermentation increases the content of polyphenols and other active substances in the wheat bran, and the abundant active substances also affect the activity of digestive enzymes. Soluble dietary fiber can form complexes with proteins, weaving into a tight network structure that encapsulates starch granules, forming a barrier that restricts water diffusion and also limits the contact between digestive enzymes and starch granules, thereby reducing binding sites and lowering the enzymatic hydrolysis rate. Attached Figure Description

[0023] Figure 1-3 The diagram shows the relative content of protein secondary structure in doughs with wheat bran additions of 5%, 10%, and 15% in Example 3 of this invention.

[0024] Figure 4 This is a graph showing the effect of wheat bran addition on water absorption rate in Example 3 of the present invention.

[0025] Figure 5 This is a graph showing the effect of wheat bran addition on dry matter loss rate in Example 3 of the present invention.

[0026] Figure 6-8The graphs show the changes in glucose release in doughs with wheat bran additions of 5%, 10%, and 15% respectively, as shown in Example 3.

[0027] Figure 9 The graph shows the viscosity changes of different fermented wheat bran when the wheat bran addition amount is 10% in Example 3. Detailed Implementation

[0028] To enable those skilled in the art to better understand the technical solution of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and preferred embodiments.

[0029] Example 1: Preparation of anti-sticking agent using enzymatic method: Raw material - wheat bran; Process flow is as follows:

[0030] (1) Wheat bran is crushed and impurities are removed, and then mixed with water at a mass ratio of 1:20 to obtain wheat bran slurry;

[0031] (2) Oligosaccharides were prepared using thermostable α-amylase, saccharifying enzyme, hydrolytic protease, cellulase, and xylanase. The thermostable α-amylase was reacted at 95℃, pH 6.0, with an addition of 120 U / g bran for 45 min; the saccharifying enzyme was reacted at 60℃, pH 4.5, with an addition of 100 U / g bran for 30 min; and the hydrolytic protease was reacted at 60℃, pH 8.2, with an addition of 1000 U / g bran for 30 min. n; Cellulase and xylanase reaction conditions; Cellulase addition amount 12 U / g bran, xylanase addition amount 41 U / g bran, temperature 55℃, pH 5.5, time 90 min; The order of addition of α-amylase, saccharifying enzyme, hydrolytic protease, cellulase and xylanase for preparing oligosaccharides can be adjusted. In this example, they are added in the order of α-amylase, saccharifying enzyme, hydrolytic protease, cellulase and xylanase, wherein cellulase and xylanase are added simultaneously.

[0032] (3) After centrifugation and filtration, a clear liquid containing oligosaccharides is obtained; the clear liquid is vacuum concentrated to obtain a concentrated mixture containing soluble oligosaccharide solids, which is the anti-sticking agent; the composition analysis of the anti-sticking agent is: it is composed of five monosaccharides, namely arabinose (7.9%), xylose (11.4%), mannose (1.2%), galactose (2.1%) and glucose (77.4%).

[0033] Example 2

[0034] Prepare noodles containing an anti-sticking agent; add 100g of wheat flour according to the component ratio, and add 0g, 0.1g, 0.3g, 0.5g, and 1.0g of the anti-sticking agent prepared in Example 1 respectively. Continue to add water equal to 40% of the total powder components, and quickly and repeatedly knead the dough with a dough mixer until it resembles snowflakes. Control the time to more than 5 minutes, so that the dough can be formed into a ball by hand and can still become a loose granular dough after gentle kneading. Then seal the bowl with 4 layers of damp gauze and moisten the dough for 15 minutes before pressing it into sheets; the pressing process is in accordance with SB / T10137-93. After the final pressing, in order to make the moisture distribution in the dough sheet more even, moisten the dough sheet with damp gauze and let it mature for 10 minutes. Finally, cut the dough into strips with a 2.0mm wide dough cutter; cut the noodle bundles into samples of a certain length and moisten them with damp gauze.

[0035] Tests were conducted on noodles with added anti-sticking agents:

[0036] 1) Effect on starch gelatinization (RVA is the analysis of normal wheat flour + anti-sticking agent directly, not dough or cooked noodles. RVA is an evaluation method for measuring the raw material (flour) itself. The measurement method is the same as the existing technology, and will not be described in detail): Table 1 shows the RVA characteristic analysis results of oligosaccharides.

[0037] The results showed that after adding the anti-sticking agent to wheat flour, the peak viscosity, trough viscosity, and final viscosity all decreased with increasing dosage, and the peak time was advanced. This may be because the addition of the anti-sticking agent reduced the water absorption of starch granules and the degree of compression between starch molecules, thus lowering the viscosity and advancing the peak time. It could also be due to the oligosaccharides inhibiting the escape of amylopectin during heating, leading to a decrease in viscosity. Adding a certain amount of anti-sticking agent can reduce starch viscosity and decrease the stickiness of noodles.

[0038] Table 1

[0039]

[0040] 2) Impact on noodle quality

[0041] The effect of anti-sticking agents on noodle quality was determined using the texture method, and the results are shown in Table 2. Noodles made by adding anti-sticking agents to wheat flour showed decreased hardness and chewiness compared to the control group, but no significant difference in elasticity and cohesiveness. This indicates that the addition of anti-sticking agents does not significantly reduce the quality of the noodles.

[0042] Table 2

[0043] Added amount % hardness Chewability Cohesiveness elasticity 0 11.45±0.63 7.53±0.91 0.69±0.08 0.87±0.05 0.3 9.64±0.51 5.77±0.87 0.67±0.03 0.91±0.10 0.5 5.29±0.49 3.98±0.68 0.59±0.07 0.89±0.08 1.0 6.76±0.86 3.51±0.77 0.72±0.05 0.81±0.09

[0044] The results above indicate that adding an anti-sticking agent can improve the viscosity characteristics of starch without significantly damaging the quality of noodles. The best viscosity improvement effect is achieved when the amount added is 0.5% of the total starch weight.

[0045] Example 3

[0046] 1. Preparation of fermented wheat bran powder: 1) Place wheat bran in a beaker, seal, sterilize at 121℃ for 20 minutes, and cool to room temperature. 2) Co-fermentation group of Bacillus plantarum and Saccharomyces cerevisiae: [The text abruptly ends here, likely due to an incomplete sentence or missing information.] 8 CFU / mL *Lactobacillus plantarum* LP and *Saccharomyces cerevisiae* SC were mixed at a ratio of (1:1) (v / v) and 5% (v / w) of the mixed bacteria were inoculated into sterilized wheat bran. The inoculated wheat bran was thoroughly mixed with sterile water at a ratio of 1:1 (w / v), placed in a fermentation bag and vacuum-sealed, and fermented at 37℃ for 72 hours; 3) After fermentation, the wheat bran was dried, pulverized, passed through a 60-mesh sieve, packaged and sealed, and stored in a refrigerator at 4℃ for later use to obtain whole wheat flour (PSF in the figure) fermented with *Lactobacillus plantarum* and *Saccharomyces cerevisiae*.

[0047] To better select the fermentation strains and the amount of wheat bran added, this experiment used Lactobacillus rhamnosus, Lactobacillus plantarum, and Saccharomyces cerevisiae as single strains and mixed strains as control examples; different fermented wheat bran powders were prepared.

[0048] Including Control 1: Whole wheat flour fermented with Lactobacillus rhamnosus (GF in the figure), the only difference between it and the fermented wheat flour prepared in Example 31 is that Lactobacillus rhamnosus is added to replace the combination of Bacillus plantarum and Saccharomyces cerevisiae. The concentration and activity of Lactobacillus rhamnosus are the same as those of the Bacillus plantarum and Saccharomyces cerevisiae group, and the same applies below.

[0049] Control 2: Whole wheat flour with added Lactobacillus plantarum fermented wheat bran (PF in the figure).

[0050] Comparison 3: Whole wheat flour with added brewer's yeast fermented wheat bran (SF in the picture).

[0051] Control 4: Whole wheat flour (GSF in the figure) with added Lactobacillus rhamnosus and Saccharomyces cerevisiae (1:1) for co-fermentation of wheat bran;

[0052] Blank control: Whole wheat flour with added unfermented wheat bran (BF in the picture);

[0053] Control group: blank wheat flour (control group shown in the figure).

[0054] 2. The obtained series of fermented wheat bran powders were used to prepare noodles, and the preparation method was the same as in Example 2. Specifically, 100g of wheat flour, 0.5g of anti-sticking agent, 5g (corresponding to 5%), 10g (corresponding to 10%), and 15g (corresponding to 15%) of fermented wheat bran powder were added according to the component amounts. Water was added to account for 40% of the total powder components. The dough was quickly and repeatedly kneaded with a dough mixer until it resembled snowflakes. The kneading time was controlled to be more than 5 minutes. The dough was then kneaded by hand until it could be formed into a loose, granular dough. The bowl was then sealed with four layers of damp gauze to moisten and mature the dough for 15 minutes before pressing it into sheets. The pressing process was carried out according to SB / T 10137-93. After the final pressing, in order to make the moisture distribution in the dough sheets more even, the dough sheets were moistened with damp gauze and matured for 10 minutes. Finally, the dough sheets were cut into strips with a 2.0mm wide knife. The noodle bundles were cut into samples of a certain length and moistened with damp gauze.

[0055] Test the results:

[0056] 1) The effect of fermented wheat bran on the secondary structure of dough proteins: Protein secondary structure is the regular coiling and folding of the peptide backbone into a periodic conformation along a one-dimensional direction, aided by hydrogen bonds. α-helices are related to the construction of the gluten network; the formation of β-turn loops is mainly due to hydrogen bonding between glutamine side chains and water molecules; β-sheets are the interaction between side chains; and random coiling is the transition state between α-helices and β-sheets. Changes in secondary structure affect the higher-order structure of proteins, thereby influencing the formation of the gluten network. Figure 1 The relative content of protein secondary structure in different doughs. (Note: Control: blank wheat flour dough; BF: dough with added unfermented wheat bran; GF: dough with added LGG fermented wheat bran; PF: dough with added LP fermented wheat bran; SF: dough with added SC fermented wheat bran; GSF: dough with added LGG and SC co-fermented wheat bran; PSF: dough with added LP and SC co-fermented wheat bran.) Figure 1 , 2 Figures 3 and 4 show the results for addition amounts of 5%, 10%, and 15%, respectively.

[0057] Depend on Figure 1-3It is observed that with the addition of wheat bran and the increase in its content, the relative content of β-sheets and random coils gradually increases, while the relative content of α-helices and β-turns gradually decreases. The unfermented and fermented groups exhibited the same changes. The reduction in β-turns increases peptide chain elongation, which is detrimental to the formation of gluten protein polymers. During dough formation, the shearing action of wheat bran on gluten proteins easily disrupts hydrogen bonds, causing the ordered secondary structures (α-helices, β-sheets, and β-turns) in the protein to be sheared into disordered secondary structures (random coils). The addition of highly absorbent wheat bran redistributes dough moisture, inducing the conversion of β-turns into β-sheets and random coils, causing the depolymerization and dehydration of gluten polymers, reducing the gluten network structure, and disrupting gluten protein stability. After fermentation of wheat bran, with the same amount of wheat bran added, the proportions of β-sheets and random coils were higher than those in the unfermented group (BF), while the proportion of β-turns was lower. The increase in β-turn structure in the dough was more significant after co-fermentation. When the wheat bran addition was 10%, GSF and PSF increased from 32.68% in BF to 38.66% and 38.29%, respectively, while α-helices were not significantly affected. This may be because fermentation of the bran increases the WEAX content, causing a redistribution of moisture in the system and an increase in the hydration level of gluten proteins. The inelastic β-sheets and random coils transform into elastic β-helical structures. Therefore, the fermented group had a higher content of β-turns in the secondary protein structure, while GSF and PSF had the highest β-turns and WEAX, consistent with the above hypothesis.

[0058] The results showed that fermented wheat bran could reduce the depolymerization effect of wheat bran on gluten protein, which was more conducive to the formation of high viscoelastic gluten protein. The protein structure or taste of the fermented wheat bran dough was close to that of normal white dough.

[0059] 2) The effect of fermented wheat bran on the steaming and cooking characteristics of noodles

[0060] Water absorption rate and dry matter loss rate are important parameters for evaluating the cooking quality of noodles, both of which can characterize the degree of binding between starch and gluten protein in noodles. Figure 4-5 The cooking characteristics of different noodles are shown (Note: Control: blank wheat flour noodles; BF: noodles with added unfermented wheat bran; GF: noodles with added LGG fermented wheat bran; PF: noodles with added LP fermented wheat bran; SF: noodles with added SC fermented wheat bran; GSF: noodles with added LGG and SC co-fermented wheat bran; PSF: noodles with added LP and SC co-fermented wheat bran). Figure 4 , 5 (These are water absorption rate and dry matter loss rate, respectively).

[0061] Depend on Figure 4It can be observed that the water absorption rate of cooked noodles increases with the increase of wheat bran content, possibly due to the strong water absorption and retention properties of wheat bran itself. At the same addition amount, the water absorption rate of the fermented wheat bran group is greater than that of the unfermented wheat bran group. This is likely because fermented wheat bran can improve the protein network structure and gelatinization characteristics of whole wheat noodles, allowing them to absorb more water during the cooking process. However, excessively high water absorption rates can reduce the quality of cooked noodles, making them sticky. The water absorption rate of cooked noodles reaches its maximum when a high content (15%) of wheat bran is added, and the difference in water absorption rate between the fermented and unfermented wheat bran groups is not significant. Furthermore, there is no significant difference between the two groups at addition amounts of 5% and 10%, therefore, low contents (5% and 10%) meet the requirements.

[0062] The dry matter loss rate of cooked noodles generally increased with increasing wheat bran content after the addition of wheat bran. This increased dry matter loss indicates greater loss of starch and protein during cooking, leading to more severe cloudiness in the broth. Wheat bran significantly disrupts the uniformity of the protein-starch network structure in noodles. During cooking, starch granules compete with wheat bran for water molecules, resulting in uneven water distribution within the noodle matrix. Some starch competes for water during gelatinization, seeping out from the loosened gluten network structure, thus increasing the loss rate. At addition levels of 5% and 10%, the dry matter loss rate of the fermented wheat bran group was lower than that of the unfermented group. At 5%, the loss rates of GSF and PSF were lower than those of ordinary flour noodles. This may be because fermented wheat bran reduces the weakening of gluten proteins and strengthens the protein-starch-fiber network structure, forming a relatively stable fibrous starch-protein matrix that hinders the expansion and diffusion of starch polymers during cooking, thereby reducing the dry matter loss rate. However, this difference became less noticeable when the addition amount was 15%, indicating that at high addition levels, the effect of the addition amount on dry matter loss rate was greater than the effect of fermentation on improving wheat bran.

[0063] 3) Effects on the digestibility of noodles

[0064] This study uses in vitro simulation experiments to predict the digestion of noodles in the human body, measuring the rate of starch degradation by digestive enzymes by the change in glucose release over digestion time, and analyzing the effect of fermented wheat bran on the starch digestibility of noodles. Figure 6-8 It can be seen that after digestion, the glucose release of the sample initially increased and then gradually stabilized over time. Compared with the control noodles, the addition of wheat bran reduced glucose release, and the decrease was stepwise with increasing wheat bran content. The main reason may be that the addition of wheat bran replaces flour, thus relatively reducing the starch content of the system, and the high dietary fiber content of wheat bran affects the interaction between protein, starch, and fiber.

[0065] At the same addition level, compared to unfermented wheat bran, the fermented wheat bran group had a lower final glucose release (PSF) in the noodles. The lowest PSF value was 10.63 mmol / L at a 10% addition level, followed by the 5% GSF group at 11.177 mmol / L. This indicates that fermentation increases the digestibility of wheat bran noodles to some extent. Therefore, considering the above results, the optimal solution is the PSF group with 10% fermented wheat bran.

[0066] After fermentation, wheat bran releases a significant amount of SDF (saturated sugar-coated soluble fiber), which forms a highly viscous sol or even gel that adsorbs and prevents glucose diffusion. This inhibits α-amylase activity. Furthermore, fermentation increases the content of polyphenols and other active substances in the wheat bran, and the abundance of these active substances also affects the activity of digestive enzymes. SDF can form complexes with proteins, weaving into a tight network structure that encapsulates starch granules, creating a barrier that restricts water diffusion and also limits contact between digestive enzymes and starch granules, thereby reducing binding sites and lowering the enzymatic hydrolysis rate.

[0067] 4) The starch gelatinization and quality of noodles with 10% added fermented wheat bran powder were determined.

[0068] 4.1) Starch gelatinization was determined;

[0069] Depend on Figure 9 The results show that the addition of unfermented wheat bran and fermented wheat bran resulted in lower peak viscosity, trough viscosity, and final viscosity of the dough compared to the control group. The peak viscosity of the fermented wheat bran group was higher than that of the BF group, while the trough viscosity and final viscosity showed the same trend. Furthermore, the peak viscosity, trough viscosity, and final viscosity of the yeast-lactic acid co-fermented wheat bran group were higher than those of the single-strain fermented wheat bran group. These results indicate that fermented wheat bran helps improve the gelatinization characteristics of whole wheat dough, and co-fermentation enhances this improvement. The gelatinization characteristics of starch are closely related to the quality of noodles, and there is a significant correlation between peak viscosity and final viscosity and the sensory quality of noodles.

[0070] 4.2) Noodle quality determination:

[0071] As shown in Table 3, the addition of unfermented and fermented wheat bran increases the hardness and chewiness of the noodles, while reducing their elasticity and cohesiveness. The hardness of the dough is directly proportional to the insoluble dietary fiber in the wheat bran, which forms high-molecular-weight polymers with proteins and fills the gluten gaps, thus increasing the hardness. Fermentation reduces the content of insoluble dietary fiber in wheat bran and increases the content of highly viscous soluble dietary fiber, thereby reducing the hardness and increasing the cohesiveness of the whole wheat noodles in the fermented wheat bran group. Chewiness is positively correlated with hardness, so the chewiness is reduced, while the elasticity remains largely unchanged.

[0072] Table 3

[0073]

[0074] In summary, the technical solution of this application involves adding an anti-sticking agent to noodles. The main component of this agent is oligosaccharide, which has the property of absorbing moisture in high humidity conditions and retaining moisture in low humidity conditions. During the steaming or cooking process, the high humidity in the air causes the agent to exhibit hygroscopic properties, forming a spiral structure with strong water-holding capacity. This agent competes with starch for moisture, thus preventing the starch from repolymerizing after absorbing water and alleviating the sticking problem to some extent.

[0075] Meanwhile, with the addition of fermented wheat bran, the noodles in the fermented wheat bran group showed a lower final glucose release compared to those without. This is because fermentation of wheat bran allows for the full release of soluble dietary fiber (SDF), which forms a highly viscous sol or even gel that adsorbs and prevents glucose diffusion. The activity of α-amylase is inhibited. Furthermore, fermentation increases the content of polyphenols and other active substances in the wheat bran, and the abundant active substances also affect the activity of digestive enzymes. Soluble dietary fiber (SDF) can form complexes with proteins, weaving into a tight network structure that encapsulates starch granules, forming a barrier that restricts water diffusion and also limits the contact between digestive enzymes and starch granules, thereby reducing binding sites and lowering the enzymatic hydrolysis rate.

[0076] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A type of easily dispersible, non-sticky, indigestible noodle, characterized in that, It comprises the following components by weight: 100 parts wheat flour, 0.1-1 parts anti-sticking agent, fermented wheat bran powder, and water; wherein the mass ratio of fermented wheat bran powder to wheat flour is 5-15:

100. The anti-sticking agent is prepared by the following method: (1) wheat bran is crushed and impurities are removed and then mixed with water to obtain wheat bran slurry; (2) oligosaccharides are prepared using heat-resistant α-amylase, saccharifying enzyme, hydrolytic protease, cellulase and xylanase; (3) centrifugation and filtration are performed to obtain a supernatant containing oligosaccharides; the supernatant is concentrated to obtain the anti-sticking agent. The fermented wheat bran powder is prepared in the following manner: 1) Sterilize the wheat bran; 2) Inoculate the sterilized wheat bran with mixed bacteria for fermentation; the mixed bacteria are Lactobacillus plantarum and Saccharomyces cerevisiae; the amount of Lactobacillus plantarum and Saccharomyces cerevisiae added is the same; 3) After fermentation, the wheat bran is dried, pulverized, sieved, and packaged and sealed.

2. The easily dispersible, non-adhesive, resistant-digesting noodles according to claim 1, characterized in that, It comprises the following components by weight: 100 parts wheat flour, 0.5 parts anti-sticking agent, and water.

3. The easily dispersible, non-adhesive, resistant-digesting noodles according to claim 1, characterized in that, The reaction conditions for the complex enzyme in step (2) are as follows: The thermoresistant α-amylase has an action temperature of 95℃, a pH of 6.0, an addition amount of 120 U / g wheat bran, and an action time of 45 min. The saccharifying enzyme was applied at a temperature of 60℃ and a pH of 4.5, with an addition amount of 100 U / g bran and a reaction time of 30 min. The hydrolytic protease was reacted at a temperature of 60℃, a pH of 8.2, an addition amount of 1000 U / g bran, and a reaction time of 30 min. Cellulase was added at a rate of 12 U / g wheat bran, xylanase at a rate of 41 U / g wheat bran, at a temperature of 55℃, a pH of 5.5, and a time of 90 min.

4. The easily dispersible, non-adhesive, resistant-digesting noodles according to claim 1, characterized in that, The mass ratio of fermented wheat bran powder to wheat flour is 10:

100.

5. The easily dispersible, non-adhesive, resistant-digesting noodles according to claim 1, characterized in that, Step 1) involves placing wheat bran in a beaker, sealing it, sterilizing it at 121°C for 20 minutes, and then cooling it to room temperature.

6. The easily dispersible, non-adhesive, resistant-digesting noodles according to claim 1, characterized in that, In the preparation of fermented wheat bran powder, the amount of mixed bacteria added to sterilized wheat bran is 5-15% (v / w).

7. The easily dispersible, non-adhesive, resistant-digesting noodles according to claim 1, characterized in that, The specific steps for fermenting wheat bran powder (step 2) are as follows: Prepare a 10% concentration of wheat bran powder... 8 A mixed culture of CFU / mL Lactobacillus plantarum LP and Saccharomyces cerevisiae SC was prepared by mixing them at a ratio of 1:1 (v / v). 5% (v / w) of the mixed culture was inoculated into sterilized wheat bran. The inoculated wheat bran was then thoroughly mixed with sterile water at a ratio of 1:1 (w / v), placed in a fermentation bag, and vacuum-sealed. Fermentation was carried out at a constant temperature of 37°C for 72 h.

8. A method for preparing easily dispersible, non-adhesive, resistant-digesting noodles according to any one of claims 1-7, characterized in that, The process includes the following steps: adding wheat flour, fermented wheat bran powder, and anti-sticking liquid according to the component amounts, adding water equal to 40% of the total solid components, and quickly and repeatedly kneading the dough with a dough mixer until it resembles snowflakes, controlling the time to after 5 minutes. The dough should be able to be formed into a ball by hand, and after gentle kneading, it should still become a loose, granular dough. Then, seal the bowl with 4 layers of damp gauze and moisturize the dough for 15 minutes before pressing it into sheets. After the final pressing, to ensure a more even distribution of moisture in the dough sheets, moisturize them with damp gauze and let them mature for 10 minutes. Finally, cut the dough into strips using a 2.0 mm wide dough cutter. Cut the noodle bundles into samples of a certain length and moisturize them with damp gauze.

Images