Stropharia rugoso-annulata enzymatic powder extruded noodles and preparation method thereof

Abstract

The application provides a Stropharia rugosannulata enzymatic powder extruded noodle and a preparation method thereof, and belongs to the technical field of food processing. The Stropharia rugosannulata enzymatic powder extruded noodle comprises the following components in parts by weight: 90-110 parts of cereal powder, 2-10 parts of semi-solid enzymatic Stropharia rugosannulata mushroom powder and 0.2-0.8 parts of salt. The Stropharia rugosannulata is prepared into Stropharia rugosannulata enzymatic powder by using a semi-solid enzymatic technology, so that the technical problems of poor solubility, low usage and poor noodle forming of mushroom powder are overcome, the Stropharia rugosannulata enzymatic powder extruded noodle with improved nutritional value and functional activity, reduced salt usage, smooth taste, unique mushroom aroma and salty taste is prepared. The preparation method of the Stropharia rugosannulata enzymatic powder extruded noodle is simple and efficient, and is suitable for large-scale production.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to an extruded noodle made from enzymatic hydrolysate of St. John's wort and its preparation method. Background Technology

[0002] King oyster mushrooms are a nutritious edible fungus containing protein, peptides, and amino acids. Processing methods for king oyster mushrooms include salting and drying, but both methods result in the loss of significant amounts of nutrients and umami substances, thus diminishing the original flavor of the edible fungus.

[0003] Noodles are a type of handmade food that is white, smooth, and resilient, with good shelf life and cooking endurance. While there are many varieties of noodles available, there are very few reports on noodles made from the nutritious *Stropharia masticata* mushroom. Current methods of making noodles from *Stropharia masticata* only involve adding a very small amount of mushroom, and the mushroom is dried, pulverized, and then added to the flour, severely affecting the original nutritional components and flavor of the mushroom. Furthermore, due to imperfect processing techniques for *Stropharia masticata*, nutrient and flavor loss occurs during processing, making it difficult to process it into noodles that are both nutritious and uniquely flavorful. Currently, how to effectively add *Stropharia masticata* to noodles while preserving its nutritional components and unique flavor remains a major technical challenge in the food industry.

[0004] While noodles with added edible fungi, such as shiitake mushroom noodles, are available on the market, the proportion of shiitake mushroom powder added is only 1 / 1000, resulting in low shiitake mushroom content and no shiitake mushroom flavor. Adding mushroom powder to edible fungi noodles is also problematic, as the amount added is difficult to control. Mushroom powder has a high fiber content and poor solubility; adding too much hinders noodle shaping, while adding too little fails to capture the flavor and nutrition of the edible fungi. Currently, there are no reports on preparing noodles with a large amount of *Stropharia mastic* mushrooms while retaining their nutritional value and flavor. Summary of the Invention

[0005] The purpose of this invention is to provide an extruded noodle made from enzymatic hydrolysate of St. agaricus bisporus and its preparation method. The noodle is made with enzymatic hydrolysate of St. agaricus bisporus prepared using semi-solid enzymatic hydrolysis technology, which significantly improves its nutritional value and functional activity. At the same time, it has a smooth texture and a unique mushroom aroma and savory taste.

[0006] To solve the above-mentioned technical problems, the present invention provides the following technical solutions:

[0007] This invention provides an extruded noodle made from enzymatically hydrolyzed king oyster mushroom powder, comprising the following components by weight: 90-110 parts of grain flour, 2-10 parts of semi-solid enzymatically hydrolyzed king oyster mushroom powder, and 0.2-0.8 parts of salt.

[0008] Preferably, the grain flour includes wheat flour, corn flour, or rice flour.

[0009] Preferably, the preparation method of the semi-solid enzymatic hydrolyzed Stropharia macrocarpa powder includes the following steps: mixing Stropharia macrocarpa powder with water, adding neutral protease for 66-86 min of enzymatic hydrolysis, adding flavor protease for 10-30 min of enzymatic hydrolysis, and then drying and pulverizing to obtain the product.

[0010] Preferably, the mass ratio of mushroom powder to water volume is 1:1~10.

[0011] Preferably, the amount of neutral protease added is 1000~1300 U / g.

[0012] Preferably, the amount of flavor protease added is 450~540 U / g.

[0013] Preferably, the enzymatic hydrolysis temperature is 40~60℃.

[0014] The present invention also provides a method for preparing extruded noodles from the enzymatic hydrolysate of *Stropharia macrocarpa* powder, comprising the following steps: mixing and stirring the grain powder, semi-solid enzymatic hydrolysate of *Stropharia macrocarpa* powder, salt and water in the indicated weight proportions to form a noodle slurry; feeding the noodle slurry into an extrusion device to form *Stropharia macrocarpa* enzymatic hydrolysate noodles; cooling and drying to obtain the final product.

[0015] Preferably, the total mass ratio of grain flour, semi-solid enzymatic hydrolyzed shiitake mushroom powder, and salt to water volume is 1~4:1.

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] (1) The *Stropharia matsutake* enzymatic hydrolysate noodles of this invention are made by adding *Stropharia matsutake* enzymatic hydrolysate prepared using semi-solid enzymatic hydrolysis technology. This technology retains the original nutrients and flavor of *Stropharia matsutake*, significantly improving the nutritional value of the noodles and enriching the variety of noodle flavors. *Stropharia matsutake* is rich in nutrients and flavor components such as protein, peptides, and amino acids. Its natural salty and savory taste can reduce salt intake. It also has antihypertensive, lipid-lowering, and antioxidant functions, which have a good health-promoting effect on human health.

[0018] (2) The noodles of the present invention are processed using extrusion technology, which can effectively retain the nutrients and flavor substances in the giant puffball mushroom. Extrusion can reduce the loss of nutrients and give the material a better texture and flavor.

[0019] (3) The preparation method of the present invention is simple and efficient, and suitable for large-scale production. By adjusting the amount of enzymatic hydrolysate added, the taste and quality of the noodles can be flexibly adjusted.

[0020] (4) The mushroom enzymatic hydrolysate noodles of the present invention have a unique mushroom aroma and salty taste. They are a nutritious, delicious and healthy food, providing more choices for consumers. Attached Figure Description

[0021] Figure 1 Color chart of noodles with and without salt.

[0022] Figure 2 Color diagrams of noodles with different amounts of King Oyster Mushroom enzymatic hydrolysate added.

[0023] Figure 3 Screenshots of the microstructure of noodles in each group. Detailed Implementation

[0024] This invention provides an extruded noodle made from enzymatically hydrolyzed *Stropharia masticata* powder, comprising the following components by weight: 90-110 parts grain flour, 2-10 parts semi-solid enzymatically hydrolyzed *Stropharia masticata* powder, and 0.2-0.8 parts salt. This invention overcomes the problems of poor solubility of mushroom powder, limited addition ratio, and poor noodle shapeability. It prepares *Stropharia masticata* enzymatically hydrolyzed powder using semi-solid enzymatic hydrolysis technology, resulting in extruded noodles that can be added in larger quantities. These noodles are rich in the original protein, peptides, amino acids, and other nutrients and flavor components of *Stropharia masticata*, possessing a naturally savory taste, reducing salt intake, and also exhibiting antihypertensive, lipid-lowering, and antioxidant functional activities. Compared to existing noodles containing *Stropharia masticata*, the extruded noodles of this invention have a simpler formula, are more nutritious, and retain the original nutritional components and flavor of *Stropharia masticata*.

[0025] In this invention, the grain flour includes wheat flour, corn flour, or rice flour, preferably wheat flour. Unless otherwise specified, the grain flour is a commercially available product well known to those skilled in the art.

[0026] In this invention, the preparation method of the semi-solid enzymatic hydrolyzed *Stropharia macrocarpa* powder includes the following steps: mixing *Stropharia macrocarpa* powder with water, adding neutral protease for 66-86 minutes of enzymatic hydrolysis, adding flavor protease for 10-30 minutes of enzymatic hydrolysis, and then drying and pulverizing to obtain the final product. The preferred enzymatic hydrolysis time with neutral protease is 70-80 minutes, more preferably 76 minutes. The preferred enzymatic hydrolysis time with flavor protease is 15-25 minutes, preferably 20 minutes. Fresh *Stropharia macrocarpa* is selected, cleaned, sliced ​​thinly, dried, and then the dried *Stropharia macrocarpa* fruiting bodies are pulverized and passed through a 90-110 mesh sieve.

[0027] In this invention, the mass ratio of the mushroom powder to water is 1:1 to 10 (g:ml), preferably 1:2 to 6, and more preferably 1:4.

[0028] In this invention, the amount of neutral protease added is 1000-1300 U / g, preferably 1100-1200 U / g, and more preferably 1175 U / g. The amount of flavor protease added in this invention is 450-540 U / g, preferably 460-510 U / g, and more preferably 490 U / g. The amounts of neutral protease and flavor protease added in this invention are based on the amount of *Stropharia matsutake* powder. The purpose of adding neutral protease and flavor protease in this invention is to produce *Stropharia matsutake* flavor peptides, making the *Stropharia matsutake* hydrolysate rich in polypeptides and possessing a good flavor.

[0029] In this invention, the enzymatic hydrolysis temperature is 40-60℃, preferably 45-55℃, and more preferably 50℃; the pH of the enzymatic hydrolysis environment is 6.5-7.5, preferably pH=7. The enzymatically hydrolyzed product is then subjected to enzyme inactivation in an oven at 90-110℃ for 5-15 minutes, followed by drying at 45-55℃, pulverizing, and passing through an 80-120 mesh sieve for later use.

[0030] This invention also provides a method for preparing extruded noodles from the enzymatic hydrolysate of *Stropharia masticata*, comprising the following steps: mixing and stirring the specified weight proportions of grain flour, semi-solid enzymatic hydrolysate of *Stropharia masticata* powder, salt, and water to form a noodle slurry; feeding the noodle slurry into an extrusion device to form *Stropharia masticata* enzymatic hydrolysate noodles; and cooling and drying to obtain the final product. The method for preparing extruded noodles from the enzymatic hydrolysate of *Stropharia masticata* described in this invention is simple and easy to implement, suitable for large-scale production, and can be completed using conventional noodle production equipment.

[0031] In this invention, the total mass ratio of grain powder, semi-solid enzymatic hydrolyzed shiitake mushroom powder, and salt to water is 1~4:1 (g:ml), preferably 1.5~3.5:1, and more preferably 20:7.

[0032] In this invention, the noodle slurry is fed into an extrusion device, where it is softened by pressurization and humidification. The material is then sheared, mixed, and kneaded before being extruded from a mold to form *Stropharia masticata* enzymatic hydrolysate noodles with the desired texture. The extrusion device described in this invention is a noodle machine well-known in the art, preferably a Joyoung noodle machine.

[0033] In this invention, the extruded *Stropharia masticata* enzymatic hydrolysate noodles are cooled and dried to remove excess moisture and improve their storage stability. The extruded *Stropharia masticata* enzymatic hydrolysate noodles are cooled to 20-30°C and then dried at 30-50°C until the moisture content is below 10%. The preferred cooling temperature is 25°C, and the preferred drying temperature is 40°C. The preferred moisture content of the noodles is 5%-9%, and more preferably 8%.

[0034] In this invention, unless otherwise specified, all raw material components are commercially available products well known to those skilled in the art.

[0035] The technical solutions of this invention will be clearly and completely described below with reference to the embodiments thereof. Obviously, the described embodiments are only a part of the embodiments of this invention, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0036] Example 1

[0037] 1. Preparation of semi-solid enzymatic hydrolysed *Stropharia masticata* powder: Fresh *Stropharia masticata* (from Chongming Gulinyuan *Stropharia masticata* base) were selected, cleaned, and sliced ​​thinly. The slices were dried at 50℃ for 8 hours. The dried fruiting bodies were then pulverized and passed through a 100-mesh sieve to obtain *Stropharia masticata* powder. The powder was mixed with water at a mass-to-volume ratio of 1:4 (g:ml). Then, 1175 U / g of neutral protease (Sobolai food-grade protease) was added according to the amount of *Stropharia masticata* powder added, and enzymatic hydrolysis was performed for 76 min. Next, 490 U / g of flavor protease (Sobolai food-grade protease) was added according to the amount of *Stropharia masticata* powder added, and enzymatic hydrolysis was performed for 20 min. The experimental temperature was 50℃, and the pH was 7.0. The hydrolysate was then dried in a 100℃ oven for 10 min, followed by drying at 50℃, pulverizing, and passing through a 100-mesh sieve to obtain *Stropharia masticata* enzymatic hydrolysate powder.

[0038] 2. Preparation of noodle base: Mix 0.5 parts salt with 100 parts Jinlongyu high-gluten wheat flour evenly to obtain salted wheat flour; then mix 6 parts of giant king mushroom enzymatic hydrolysate powder with 100 parts of salted wheat flour to obtain a mixture; mix and stir the mixture with water at a mass-to-volume ratio of 20:7 (g:ml) to form a uniform noodle base.

[0039] 3. Extrusion: The noodle slurry is fed into the Joyoung noodle machine extrusion equipment. The material is sheared, mixed, and kneaded, and then extruded from the mold to form enzymatically hydrolyzed mushroom noodles with the desired texture.

[0040] 4. Cooling and drying: Cool the extruded mushroom hydrolysate noodles to 25°C and dry them at 40°C to a moisture content of 8% to remove excess moisture and improve the storage stability of the noodles.

[0041] Example 2

[0042] 1. Preparation of semi-solid enzymatic hydrolysed *Stropharia masticata* powder: Fresh *Stropharia masticata* (from Chongming Gulinyuan *Stropharia masticata* base) were selected, cleaned, and sliced ​​thinly. The slices were dried at 50℃ for 8 hours. The dried fruiting bodies were then pulverized and passed through a 90-mesh sieve to obtain *Stropharia masticata* powder. The powder was mixed with water at a mass-to-volume ratio of 1:2 (g:ml). Then, 1100 U / g of neutral protease (Sobroil food-grade protease) was added according to the amount of *Stropharia masticata* powder added, and enzymatic hydrolysis was performed for 66 min. Next, 460 U / g of flavor protease (Sobroil food-grade protease) was added according to the amount of *Stropharia masticata* powder added, and enzymatic hydrolysis was performed for 15 min. The experimental temperature was 40℃, and the pH was 7.0. The hydrolysate was then dried in a 100℃ oven for 10 min, followed by drying at 50℃, and finally pulverized and passed through a 90-mesh sieve to obtain *Stropharia masticata* enzymatic hydrolysate powder.

[0043] 2. Preparation of noodle base: Mix 0.2 parts salt with 100 parts Jinlongyu high-gluten wheat flour evenly to obtain salted wheat flour; then mix 2 parts of giant king mushroom enzymatic hydrolysate powder with 100 parts of salted wheat flour to obtain a mixture; mix and stir the mixture with water at a mass-to-volume ratio of 2:1 (g:ml) to form a uniform noodle base.

[0044] 3. Extrusion: Same as in Example 1.

[0045] 4. Cooling and drying: Cool the extruded mushroom hydrolysate noodles to 20°C and dry them at 30°C until the moisture content is 9% to remove excess moisture and improve the storage stability of the noodles.

[0046] Example 3

[0047] 1. Preparation of semi-solid enzymatic hydrolysed *Stropharia masticata* powder: Fresh *Stropharia masticata* (from Chongming Gulinyuan *Stropharia masticata* base) were selected, cleaned, and sliced ​​thinly. The slices were dried at 50℃ for 8 hours. The dried fruiting bodies were then pulverized and passed through a 110-mesh sieve to obtain *Stropharia masticata* powder. The powder was mixed with water at a mass-to-volume ratio of 1:6 (g:ml). Then, 1200 U / g of neutral protease (Sobroil food-grade protease) was added according to the amount of *Stropharia masticata* powder added, and enzymatic hydrolysis was performed for 86 min. Next, 510 U / g of flavor protease (Sobroil food-grade protease) was added according to the amount of *Stropharia masticata* powder added, and enzymatic hydrolysis was performed for 25 min. The experimental temperature was 60℃, and the pH was 7.0. The hydrolysate was then dried in a 100℃ oven for 10 min, followed by drying at 50℃, and finally pulverized and passed through a 110-mesh sieve to obtain *Stropharia masticata* enzymatic hydrolysate powder.

[0048] 2. Preparation of noodle base: Mix 0.8 parts of salt with 100 parts of Golden Dragon high-gluten wheat flour evenly to obtain salted wheat flour; then mix 10 parts of giant king mushroom enzymatic hydrolysate powder with 100 parts of salted wheat flour to obtain a mixture; mix and stir the mixture with water at a mass-to-volume ratio of 4:1 (g:ml) to form a uniform noodle base.

[0049] 3. Extrusion: Same as in Example 1.

[0050] 4. Cooling and drying: Cool the extruded mushroom hydrolysate noodles to 30°C and dry them at 50°C until the moisture content is 7% to remove excess moisture and improve the storage stability of the noodles.

[0051] Example 4

[0052] The difference from Example 1 is that 2 parts of enzymatic hydrolysate of St. agaricus bisporus and 100 parts of salted wheat flour are mixed together, while the rest of the steps are the same.

[0053] Example 5

[0054] The difference from Example 1 is that 4 parts of enzymatic hydrolysate of St. agaricus bisporus and 100 parts of salted wheat flour are mixed together, while the rest of the steps are the same.

[0055] Example 6

[0056] The difference from Example 1 is that 8 parts of the enzymatic hydrolysate of St. agaricus bisporus was mixed with 100 parts of salted wheat flour, while the rest of the steps were the same.

[0057] Example 7

[0058] The difference from Example 1 is that 10 parts of the enzymatic hydrolysate of St. agaricus bisporus and 100 parts of salted wheat flour are mixed together, while the rest of the steps are the same.

[0059] Comparative Example 1

[0060] The difference from Example 1 is that 0 parts of the enzymatic hydrolysate of St. agaricus bisporus was mixed with 100 parts of salted wheat flour, while the rest of the steps were the same.

[0061] Example 8: The effect of salt on noodles

[0062] Preparation of salted noodles: 100 parts of Jinlongyu high-gluten wheat flour and 0.5 parts of salt were mixed to obtain salted flour; the salted flour and water were mixed and stirred at a mass-to-volume ratio of 20:7 (g:ml) to form a uniform noodle slurry. Then, the salted noodles were prepared according to the extrusion, cooling and drying steps described in Example 1.

[0063] Preparation of salt-free noodles: Golden Dragon high-gluten wheat flour and water were mixed at a mass-to-volume ratio of 20:7 (g:ml) to form a uniform noodle slurry. Then, the salt-free noodles were prepared following the extrusion, cooling, and drying steps described in Example 1.

[0064] Example 9

[0065] 1. Determination of noodle color: The color of fresh noodles (extruded noodles, not dried) prepared in Examples 1, 4-7, Comparative Example 1 and Example 8 was determined.

[0066] The specific method is as follows: Use a calibrated colorimeter to measure the color difference value of the noodles, L Represents brightness, with 0 for black and 100 for white; a A positive value indicates a reddish tint, while a negative value indicates a greenish tint; b A positive value indicates a yellowish tint, while a negative value indicates a bluish tint. The formula for calculating the total color difference E is as follows: The total color difference is as follows: when it is between 0 and 1.5, no difference is perceptible; when it is between 1.5 and 3.0, the difference is perceptible; when it is between 3.0 and 12.0, the difference is obvious; when it is greater than 12.0, the colors are completely different.

[0067] The results are as follows Figure 1 , Figure 2 The results are shown in Tables 1 and 2. The results show that adding salt improves the texture and elasticity of the noodles, and also increases the color of the noodles; after adding enzymatic hydrolysate, the color of the noodles darkens, and becomes more reddish and darker with increasing amount of hydrolysate.

[0068] Table 1. Effect of salt on noodle color

[0069]

[0070] Table 2. Effect of enzymatic hydrolysate addition amount on noodle color

[0071]

[0072] 2. Determination of noodle cooking characteristics

[0073] The optimal cooking time and water absorption rate of fresh noodles (extruded noodles, not dried) prepared in Examples 1, 4-7, Comparative Example 1 and Example 8 were determined.

[0074] Determination of optimal steaming / cooking time: Take an appropriate amount of fresh noodles, set the induction cooker to 1500 W, and cook until the white core just disappears. Record this time as the optimal steaming / cooking time.

[0075] Determination of water absorption rate: Weigh a certain amount of fresh noodles m1, cook to the optimal cooking time, immediately remove them, soak them in cold water for 1 minute, place them on a draining mesh and let them stand for 3 minutes, use filter paper to absorb the excess water on the surface of the noodles, and weigh m2 again. Water absorption rate / % = (m2-m1) / m1×100.

[0076] The results are shown in Tables 3 and 4. The results indicate that the water absorption rate and optimal cooking time increased after adding salt; the cooking time of noodles decreased after adding enzymatic hydrolysate, and the water absorption rate first decreased and then increased with the increase of the proportion of enzymatic hydrolysate added.

[0077] Table 3. Effect of salt addition on the cooking characteristics of noodles

[0078]

[0079] Table 4. Effect of enzymatic hydrolysate addition amount on noodle cooking characteristics

[0080]

[0081] 3. Sensory evaluation of noodles

[0082] Sensory evaluations were conducted on the fresh noodles (extruded noodles, not dried) prepared in Examples 1, 4-7, Comparative Example 1, and Example 8.

[0083] The cooked noodles were evaluated by six sensory evaluators, and the evaluation criteria are shown in Table 5 below.

[0084] Table 5. Sensory Evaluation Criteria for Noodles

[0085]

[0086] The results are shown in Tables 6 and 7. The results indicate that the addition of salt increased the noodles' viscoelasticity, smoothness, and flavor, and also increased the total score; the noodles with 6% enzymatic hydrolysate had the highest overall score and exhibited better smoothness, viscoelasticity, and color.

[0087] Table 6. Effects of salt addition on sensory evaluation of noodles

[0088]

[0089] Table 7. Effect of mushroom powder addition on sensory evaluation of noodles

[0090]

[0091] 4. Determination of the textural properties of noodles

[0092] The texture properties of fresh noodles (extruded noodles, not dried) prepared in Examples 1, 4-7, Comparative Example 1 and Example 8 were determined.

[0093] The specific steps for determining the textural properties of noodles are as follows: the noodles are cooked to the optimal cooking time, cooled and drained before testing. The shear test parameters are set to A / LKB probe, the test mode is compression, the pre-test and during-test rate is 1.0 mm / s, and the post-test rate is 10.0 mm / s. Each sample is tested 5 times in parallel.

[0094] The results are shown in Tables 8 and 9. The results indicate that adding a certain amount of salt increases the hardness, elasticity, and chewiness of the noodles, while reducing their stickiness, adhesiveness, and cohesiveness. Adding 6% enzymatic hydrolysate resulted in better elasticity and chewiness of the noodles; adding 8% resulted in higher hardness and stronger adhesiveness. Considering all textural properties, adding 6% enzymatic hydrolysate yielded the best results.

[0095] Table 8. Effect of salt addition on the textural properties of noodles

[0096]

[0097] Table 9. Effect of enzymatic hydrolysate addition amount on noodle texture properties

[0098]

[0099] 5. Determination of soluble peptide content

[0100] The soluble peptide content of fresh noodles (extruded noodles, not dried) prepared in Examples 1, 4-7, and Comparative Example 1, as well as the fresh Agaricus bisporus used in Example 1 and the semi-solid enzymatic hydrolyzed Agaricus bisporus powder prepared in Example 1, was determined.

[0101] The steps for determining the soluble peptide content are as follows: Determine the soluble peptide content in noodles according to the instructions of the peptide content determination kit (Suzhou Mengxi Biomedical Technology Co., Ltd.).

[0102] The results are shown in Table 10. The results indicate that enzymatic hydrolysis technology promotes the dissolution of soluble peptides from *Stropharia masticata*. With the increase of *Stropharia masticata* enzymatic hydrolysate powder, the soluble peptide content in the noodles increases. After adding 10% enzymatic hydrolysate powder, the soluble peptide content reaches 2.5%, thus supplementing the nutritional components in the noodles.

[0103] Table 10. Soluble peptide content in noodles

[0104]

[0105] 6. Microstructure observation

[0106] The microstructure of fresh noodles (extruded noodles, not dried) prepared in Examples 1, 4-7 and 8 was observed.

[0107] The samples were placed under a scanning electron microscope (SEM) to observe their tissue structure and morphology, and observed at 100x magnification.

[0108] The results are as follows Figure 3 As shown in the figure. The results indicate that the microstructure of the strips is more compact after the addition of the enzymatic hydrolysate, forming a uniform and ordered network structure.

[0109] 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 extruded noodle made from enzymatic hydrolysate of *Stropharia macrocarpa* powder, characterized in that: It includes the following components by weight: 100 parts grain flour, 6 parts semi-solid enzymatic hydrolyzed Stropharia macrocarpa powder, and 0.2 to 0.8 parts salt; The preparation method of the semi-solid enzymatic hydrolyzed Stropharia macrocarpa powder includes the following steps: mixing Stropharia macrocarpa powder with water, adding neutral protease for 66-86 min of enzymatic hydrolysis, adding flavor protease for 10-30 min of enzymatic hydrolysis, drying and pulverizing to obtain the product; The grain flour is wheat flour.

2. The extruded noodles made from the enzymatic hydrolysate of *Stropharia macrocarpa* powder as described in claim 1, characterized in that, The mass ratio of the mushroom powder to water is 1:1 to 10.

3. The extruded noodles made from the enzymatic hydrolysate of *Stropharia macrocarpa* powder as described in claim 1, characterized in that... The amount of neutral protease added is 1000-1300 U / g.

4. The extruded noodles made from the enzymatic hydrolysate of *Stropharia macrocarpa* powder as described in claim 1, characterized in that... The amount of flavor protease added is 450-540 U / g.

5. The extruded noodles made from the enzymatic hydrolysate of *Stropharia macrocarpa* powder as described in claim 1, characterized in that... The enzymatic hydrolysis temperature is 40–60°C.

6. The method for preparing extruded noodles from *Stropharia macrocarpa* enzymatic hydrolysate powder as described in any one of claims 1 to 5, characterized in that, The process includes the following steps: mixing the specified weight proportions of grain powder, semi-solid enzymatic hydrolyzed king oyster mushroom powder, salt, and water to form a noodle slurry; feeding the noodle slurry into an extrusion device to form king oyster mushroom enzymatic hydrolyzed powder noodles; and cooling and drying to obtain the final product.

7. The preparation method according to claim 6, characterized in that, The total mass ratio of cereal flour, semi-solid enzymatic hydrolyzed shiitake mushroom powder, and salt to water volume is 1–4:1.

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