Cordyceps militaris pre-prepared noodles and preparation method thereof

Abstract

The present application provides a kind of Cordyceps militaris pre-made noodles and its preparation method, belong to food processing technical field especially.The present application is prepared by compounding wheat flour, Cordyceps militaris fruiting body ultrafine powder, Cordyceps militaris fermented wheat flour and Cordyceps militaris fruiting body enzymatic solution, supplemented with konjac flour, gluten powder, a kind of pre-made noodles with Cordyceps militaris flavor and nutritional activity rich in cordycepin, cordyceps polysaccharide, cordyceps acid, adenosine, flavone and vitamin.The pre-made noodles of the present application are smooth in taste, rich in functional components, enrich the market product variety of Cordyceps militaris, solve the existing Cordyceps militaris noodle poor toughness, easy to break during cooking process, easy to paste soup, taste and taste is not good, Cordyceps militaris addition is less, actual nutritional effect is insufficient, and cooking process nutrition is easy to lose, etc.Problems, realize the high value utilization of Cordyceps militaris, promote the application range of Cordyceps militaris, bring the Cordyceps militaris delicious and nutritious to more consumers.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and particularly relates to a pre-prepared Cordyceps militaris noodle and a preparation method thereof. BACKGROUND

[0002] Cordyceps militaris (L. ex Fr) Link, C. militaris, also known as North Cordyceps sinensis, is a kind of edible and medicinal fungus. Taxonomically, it belongs to Clavicipitaceae and Cordyceps, and is a complex composed of strobilus (grass part) and sclerotium (part of the corpse of the insect). It belongs to different species of the same genus as Cordyceps sinensis, but relevant studies have shown that there are more or less similarities in biological activity between the two, so Cordyceps militaris has been considered as a traditional edible and medicinal insect pathogenic fungus comparable to Cordyceps sinensis. In the past few decades, Cordyceps militaris has been successfully cultivated for use as a traditional Chinese medicinal material, which is inseparable from its bioactive substances such as cordycepin, cordycepic acid, cordyceps polysaccharide, superoxide dismutase and beta-glucan. It has obvious effects in improving human immunity, lowering blood pressure, antioxidant, anti-tumor, anti-virus, anti-infection, and supplementing kidney. The nutritional chemical composition and medical clinical effect of Cordyceps militaris are basically the same as those of Cordyceps sinensis, and it can replace the latter for research and development of medicine and health tonics and functional foods.

[0003] Noodle is one of the traditional staple foods in China. The long history and cultural differences have gradually formed a variety of noodles with local characteristics. With the improvement of living quality, people have higher requirements for the nutrition, flavor and health care function of noodles. Noodle is a good carrier, and various food materials can be added to achieve the purpose of increasing nutrition and improving noodle quality.

[0004] At present, there are few studies on adding Cordyceps militaris or its extract to wheat flour to make noodles. Due to the poor processing performance of noodles made by compounding Cordyceps militaris or its extract with wheat flour, easy breaking during cooking, poor eating quality and other reasons, the addition amount of Cordyceps militaris is very low, generally not more than 15%, so the content of the unique nutritional components in noodles is low, and the functional characteristics and nutritional value of Cordyceps militaris cannot be fully played.

[0005] With the continuous improvement of people's living standards and the acceleration of life pace, pre-prepared food emerges as the times require, and is welcomed by contemporary young people because of its variety, convenience and quickness. Therefore, providing a pre-prepared noodle containing Cordyceps militaris helps to meet people's demand for noodles with rich nutritional value, delicious taste and convenient eating. SUMMARY

[0006] Therefore, the present application aims to provide a cordyceps sinensis-rich pre-made noodle to solve the problems of poor toughness, easy breaking and paste soup, poor taste and flavor, and low cordyceps sinensis addition in the existing cordyceps sinensis noodles.

[0007] In order to achieve the above-mentioned application purposes, the present application provides the following technical solutions.

[0008] A cordyceps sinensis pre-made noodle comprises the following raw materials by weight: 40-50 parts of wheat flour, 20-30 parts of cordyceps sinensis fruiting body ultra-fine powder, 20-30 parts of cordyceps sinensis fermented wheat flour, 35-44 parts of cordyceps sinensis enzymatic hydrolysate, 3-4 parts of gluten, 4-5 parts of starch, 0.1-0.2 parts of konjac flour, and 1.2-1.32 parts of sodium chloride.

[0009] Preferably, the cordyceps sinensis fruiting body ultra-fine powder is obtained by drying and crushing the cordyceps sinensis fruiting body to a particle size of 30-40 μm.

[0010] Preferably, the cordyceps sinensis enzymatic hydrolysate is obtained by mixing the cordyceps sinensis fruiting body ultra-fine powder with water, adding cellulase and pectinase for enzymatic hydrolysis.

[0011] Preferably, the mass ratio of the cellulase and the pectinase is 1:1-1:1.5.

[0012] Preferably, the enzymatic hydrolysis is performed under the cooperation of ultrasonic waves, and the ultrasonic conditions are as follows: ultrasonic power 180-300 W, temperature 50-55 ℃, and time 60-90 min.

[0013] Preferably, the cordyceps sinensis fermented wheat flour is obtained by soaking, draining, sterilizing, inoculating with cordyceps sinensis liquid activated strains, fermentation culture, drying, and crushing the wheat particles after the surface of the wheat particles is covered with mycelium.

[0014] Preferably, the inoculation amount of the cordyceps sinensis liquid activated strains is 8-15 %v / m.

[0015] Preferably, the cordyceps sinensis liquid activated strain culture medium comprises the following components: 200 g of potatoes, 20 g of glucose, 10 g of proteose peptone, 3 g of KH2PO4, 1.5 g of MgSO4, 10 mg of vitamin B1, and 1000 mL of water.

[0016] Preferably, 8-10 %m / v of cordyceps sinensis strains are inoculated into the culture medium.

[0017] Another purpose of the present application is to provide a preparation method of the cordyceps sinensis pre-made noodle, which comprises the following steps: weighing the raw materials according to the proportion, and kneading, proofing, and making the noodles.

[0018] Compared with the prior art, the present application has the following beneficial effects:

[0019] The present application provides a cordyceps sinensis prefabricated noodle, under the premise of ensuring the color, taste and mouthfeel of the noodle, the cordyceps sinensis adding amount is increased, the prefabricated noodle is convenient and fast on the one hand, and the starch on the surface of the noodle is gelatinized in the noodle cooking process on the other hand, the overall moisture content of the noodle is adjusted, and the cooking performance and sensory quality of the cordyceps sinensis noodle are further enhanced, so that a cordyceps sinensis noodle with rich nutrition and good eating quality is prepared. The prefabricated noodle of the present application has a unique cordyceps sinensis flavor, a smooth taste, rich in functional components (cordycepin, cordyceps polysaccharide, protein, flavonoids, etc.), and has the effects of assisting in regulating human immunity, regulating blood pressure and blood sugar, anti-tumor, antibacterial, antioxidant and other high-activity cordyceps sinensis flavor active prefabricated noodles and a preparation method thereof. The present application enriches the product categories of cordyceps sinensis market, solves the problems of poor toughness of existing cordyceps sinensis noodles, easy to break and paste soup during cooking, poor taste and mouthfeel, low cordyceps sinensis adding amount, insufficient actual nutrition and efficacy, and easy loss of nutrition during cooking, realizes high-value utilization of cordyceps sinensis, expands the application range of cordyceps sinensis, and brings the delicious and nutritious cordyceps sinensis to more consumers. BRIEF DESCRIPTION OF DRAWINGS

[0020] Figure 1 : Cordyceps sinensis prefabricated noodle

[0021] Figure 2 : Cordyceps sinensis polysaccharide yield in different cordyceps sinensis enzyme solutions DETAILED DESCRIPTION

[0022] The present application provides a cordyceps sinensis prefabricated noodle, including the following raw materials by weight: 40-50 parts of wheat flour, 20-30 parts of cordyceps sinensis fruiting body ultrafine powder, 20-30 parts of cordyceps sinensis fermented wheat flour, 35-44 parts of cordyceps sinensis enzyme solution, 3-4 parts of gluten, 4-5 parts of starch, 0.1-0.2 parts of konjac flour, and 1.2-1.32 parts of sodium chloride; preferably, the present application includes 43-46 parts of wheat flour, 25-28 parts of cordyceps sinensis fruiting body ultrafine powder, 25-28 parts of cordyceps sinensis fermented wheat flour, 38-42 parts of cordyceps sinensis enzyme solution, 3.2-3.6 parts of gluten, 4.3-4.6 parts of starch, 0.13-0.15 parts of konjac flour, and 1.24-1.3 parts of sodium chloride. As an implementable way, the wheat flour is high-gluten wheat flour.

[0023] In the present application, the cordyceps sinensis fruiting body ultrafine powder is dried and then crushed to a particle size of 30-40 μm. As an implementable way, the present application uses an ultrafine grinder to crush the dried cordyceps sinensis fruiting body into ultrafine powder. The cordyceps sinensis fruiting body is dried using a constant-temperature air-drying oven, the drying temperature is 50-60 ℃, and the drying time is 12-24 h. The dried cordyceps sinensis fruiting body is crushed into ultrafine powder, which significantly reduces the particle size of the powder, increases the specific surface area of the powder, and effectively improves the dissolution of functional components and the exertion of their efficacy.

[0024] In the present application, the Cordyceps militaris fruiting body superfine powder is divided into two parts, one part is added when making noodles, and the other part is used to prepare Cordyceps militaris enzymatic hydrolysate.

[0025] The preparation method of the Cordyceps militaris enzymatic hydrolysate comprises: adding Cordyceps militaris fruiting body superfine powder into water, the mass ratio of the Cordyceps militaris fruiting body superfine powder to water is 1:8-1:15, preferably 1:10-1:12. After mixing, the pH value is adjusted to 4.8-5.2, cellulase and pectinase are added to the mixed solution for enzymolysis, the mass ratio of the cellulase to the pectinase is 1:1-1:1.5, and the mass of the enzyme added in the mixed solution is 3-5% of the mass of the mixed solution. The enzymolysis is carried out under the cooperation of ultrasonic waves, the ultrasonic conditions are: ultrasonic power 180 W-300 W, temperature 50-55℃, time 60-90 min; preferably ultrasonic power 220 W-260 W, temperature 52-53℃, time 70-80 min. After the enzymolysis is completed, enzyme inactivation is carried out, the enzyme inactivation temperature is 100℃, the enzyme inactivation time is 10-15 min, after the enzyme inactivation is completed, suction filtration is carried out, and the supernatant is taken for standby use. In specific embodiments, the cellulase added is 10 U / mg, and the pectinase added is 30 U / mg.

[0026] In the present application, the Cordyceps militaris fruiting body superfine powder is moderately enzymolyzed by using ultrasonic coupling enzyme engineering technology, adding cellulase and pectinase, and cooperating with ultrasonic oscillation, which can not only release various small-molecule active substances such as flavonoids, adenosine and vitamins, but also avoid the complete degradation of active polypeptides and Cordyceps militaris polysaccharides.

[0027] In the present application, the preparation method of the Cordyceps militaris fermented wheat flour comprises: soaking and draining the wheat particles, as an implementable way, selecting the wheat with full particles, washing the wheat 2-3 times with water, adding 10-20 times volume of water to soak the wheat after washing, and soaking for 10-12 hours to make the wheat particles fully absorb water. The wheat particles are sterilized after draining, as an implementable way, the wheat particles are loaded into edible fungus cultivation bottles, the loading coefficient is 70-80%, and the sterilization is 121℃ sterilization for 55-65 minutes. After sterilization, the wheat particles are cooled to room temperature, and Cordyceps militaris liquid activated strain is inoculated, the inoculation amount of the Cordyceps militaris liquid activated strain is 8-15% v / m, and the preferred inoculation amount is 10-12% v / m. After inoculation, culture is carried out, the culture conditions are as follows: relative humidity is 70-80%, there is no ventilation, and culture is carried out at 26-30℃, the culture time is 28-32 days, and the surface of the wheat particles is covered with mycelium. After taking out the culture, the wheat particles are dried and crushed, the crushing is crushed to a particle size of 30-40 μm, and the Cordyceps militaris fermented wheat flour is obtained, as an implementable way, the wheat particles after culture are dried at 40-60℃, and the drying time is 15-20 hours.

[0028] The Cordyceps militaris liquid activated strain in the present application is obtained by activating Cordyceps militaris strain using potato liquid medium. The culture medium is as follows: potato 200 g, glucose 20 g, peptone 10 g, KH2PO4 3 g, MgSO4 1.5 g, vitamin B1 10 mg, and water 1000 mL. As an implementable way, the natural pH of the prepared culture medium can be used. 8-10% m / v of Cordyceps militaris strain is inoculated in the culture medium for culture, the culture conditions are as follows: culture is carried out at 25-28℃, and the culture time is 90-96 hours. In the specific embodiment of the present application, the raw materials of the culture medium are mixed, and then immersed and cooked at 80℃ for 60 minutes. After immersion and cooking, filtration is carried out, the bottle is sealed, and then placed in a high-pressure steam sterilization pot for sterilization. The sterilization conditions are as follows: 121℃ sterilization for 60 minutes, and then standby.

[0029] The present application utilizes Cordyceps militaris solid fermentation technology to ferment wheat flour, which not only can improve the content of protein, vitamins and other nutrients in the wheat flour, but also the Cordyceps militaris mycelium produced by fermentation is rich in various nutritional functional components unique to Cordyceps militaris.

[0030] The added water in the present application is not specifically limited, and the water commonly used in the art can be added, as an implementable way, deionized water is added in the specific embodiment of the present application.

[0031] The application further provides a preparation method of the prepared Cordyceps militaris noodles, which comprises the following steps: weighing the raw materials according to the proportion, and making dough, and making noodles by fermentation.

[0032] As an implementable mode, the raw materials are mixed and made into dough by using a dough mixer, and the dough is fermented for 40-80 min.

[0033] After the dough is well fermented, the dough is pressed by using a dough presser to form a long strip-shaped dough sheet, the dough sheet is placed in a self-sealing bag and is kept at room temperature for 20 min to perform secondary fermentation.

[0034] The prepared Cordyceps militaris noodles are obtained by vacuum sealing and ultrahigh pressure treatment. The ultrahigh pressure treatment is performed at a pressure of 400-600 MPa for 5-10 min at a temperature of 22℃. After the ultrahigh pressure treatment is completed, the vacuum bag is taken out to obtain the prepared Cordyceps militaris noodles. The prepared noodles are treated by using the ultrahigh pressure technology, so that the structure of enzymes and the structure of microbial cells in the raw materials are changed, thereby achieving the purposes of sterilization, enzyme inactivation and improvement of noodle quality.

[0035] The technical solutions provided by the application will be described in detail below in combination with the embodiments, but they should not be understood as limitations to the protection scope of the application.

[0036] Example 1

[0037] A prepared Cordyceps militaris noodle comprises the following raw materials in parts by weight: high-gluten wheat flour 50 parts, Cordyceps militaris fruiting body ultrafine powder 30 parts, Cordyceps militaris fermented wheat flour 20 parts, Cordyceps militaris enzyme solution 42 parts, gluten powder 4 parts, starch 5 parts, konjac flour 0.12 parts, and sodium chloride 1.26 parts.

[0038] The Cordyceps militaris fruiting body ultrafine powder is obtained by placing Cordyceps militaris fruiting bodies in a constant-temperature air drying oven, drying at 50℃ for 18 h, and then crushing the dried Cordyceps militaris fruiting bodies into Cordyceps militaris fruiting body ultrafine powder (particle size 30-40 μm) by using an ultrafine grinder.

[0039] The Cordyceps militaris enzymatic hydrolysate: Cordyceps militaris fruiting body ultrafine powder is taken, 10 times the mass of water is added, pH is adjusted to 5.0, after mixing, cellulase and pectinase are added to the mixed solution, the ratio of cellulase and pectinase is 1:1, the mass of enzyme in the mixed solution is 4%, moderate enzymolysis is carried out under ultrasonic cooperation, the ultrasonic condition is: ultrasonic power 200 W, temperature 50 ℃, time 70 min, after completion, enzyme is inactivated at 100 ℃ for 10 min, suction filtration is carried out, and the supernatant is taken for standby use;

[0040] The Cordyceps militaris fermented wheat flour: full-granular wheat is selected, washed with water twice, soaked in 10 times the volume of water for 12 hours to make full water absorption, drained, loaded into edible fungus cultivation bottles, the loading factor is 75%, sterilized at 121 ℃ for 60 min, cooled to room temperature, inoculated with Cordyceps militaris liquid activated strain, the inoculation amount is 10% (V / m), after inoculation, cultured at 28 ℃ for 30 days under the condition of relative humidity 70% and no ventilation, and the surface of the wheat grains is covered with mycelium. The culture is taken out, dried at 50 ℃ for 16 h, and then ultrafine ground (particle size 30-40 μm) to be used.

[0041] Preparation of Cordyceps militaris liquid activated strain: a potato glucose liquid culture medium is used: potato 200 g, glucose 20 g, peptone 10 g, KH2PO4 3 g, MgSO4 1.5 g, vitamin B1 10 mg, pH natural, water 1000 mL, the inoculation amount of Cordyceps militaris strain is 8%, and the culture is carried out at 25 ℃ for 90 h, to obtain the Cordyceps militaris liquid activated strain.

[0042] Preparation method of Cordyceps militaris pre-prepared noodles

[0043] The raw materials are weighed according to the proportion, sodium chloride is prepared into a 3% sodium chloride solution, the raw materials are mixed and kneaded into dough by a kneading machine, and the dough is rested for 60 min; the rested dough is repeatedly rolled between the two rollers of a noodle rolling machine for 20 times, rolled into a long strip-shaped noodle sheet, placed in a self-sealing bag, and statically placed at room temperature for 20 min, then placed in the noodle rolling machine again, and finally rolled into a 2 mm thick noodle sheet, cut into noodles with a length of 25 cm by a noodle cutting machine.

[0044] The noodles are packaged with PE bags, each bag contains 30 noodles, vacuum sealed with a vacuum sealing bag, vacuumed for 4 seconds, and heat sealed for 4 seconds; then placed in an ultra-high pressure device, set to a holding pressure of 400 MPa, a holding time of 8 min, and a temperature of 22 ℃; after ultra-high pressure treatment, the vacuum bag is taken out, and Cordyceps militaris nutrient active pre-prepared noodles are obtained.

[0045] The Cordyceps militaris pre-prepared noodles prepared in this example have a golden yellow color and are rich in Cordyceps militaris specific aroma, as shown in Figure 1 .

[0046] Example 2

[0047] A cordyceps militaris prefabricated noodle comprises the following raw materials by weight: high-gluten wheat flour 45 parts, cordyceps militaris fruiting body ultrafine powder 25 parts, cordyceps militaris fermented wheat flour 25 parts, cordyceps militaris enzymatic liquid 40 parts, gluten 3 parts, starch 5 parts, konjac flour 0.2 parts, and sodium chloride 1.2 parts.

[0048] The cordyceps militaris fruiting body ultrafine powder is prepared by placing the cordyceps militaris fruiting body into a constant-temperature blast drying oven, drying at 55℃ for 14h, taking out, and crushing into cordyceps militaris fruiting body ultrafine powder (particle size 30-40μm) with an ultrafine grinder;

[0049] The cordyceps militaris enzymatic liquid is prepared by taking the cordyceps militaris fruiting body ultrafine powder, adding 10 times the mass of water, adjusting the pH to 5.0, mixing, adding cellulase and pectinase to the mixed solution, the ratio of cellulase to pectinase being 1:1.2, the enzyme mass in the mixed solution being 5%, and performing moderate enzymolysis under ultrasonic assistance, the ultrasonic conditions being: ultrasonic power 250W, temperature 52℃, and time 60min, and then completing the enzymolysis by inactivating the enzyme at 100℃ for 12min, filtering, and taking the supernatant for standby use;

[0050] The cordyceps militaris fermented wheat flour is prepared by selecting full-granular wheat, washing the wheat with water for 3 times, soaking the wheat in 10 times the volume of water for 10h to make the wheat fully absorb water, draining, loading the wheat into edible fungus cultivation bottles at a loading factor of 80%, sterilizing the wheat at 121℃ for 60min, cooling to room temperature, inoculating cordyceps militaris liquid activated strains at an inoculation amount of 12% (V / m), culturing the wheat at 30℃ for 28 days in the absence of ventilation at a relative humidity of 80% after inoculation, and making the surface of the wheat grains fully covered with mycelium.

[0051] The cordyceps militaris liquid activated strains are prepared by using a potato glucose liquid medium: potato 200g, glucose 20g, peptone 10g, KH2PO4 3g, MgSO4 1.5g, vitamin B1 10mg, pH natural, and water 1000mL, and inoculating the cordyceps militaris strains at an inoculation amount of 9% and culturing at 28℃ for 92h to obtain the cordyceps militaris liquid activated strains.

[0052] A preparation method of the cordyceps militaris prefabricated noodle is as follows:

[0053] The raw materials are weighed according to the proportion, sodium chloride is prepared into a 3% sodium chloride solution, the raw materials are mixed and kneaded into dough with a dough kneader, the dough is rested for 50min, the rested dough is repeatedly rolled between the two rollers of a dough rolling machine for 25 times to be rolled into a long strip-shaped dough sheet, the dough sheet is placed in a self-sealing bag and left to stand at room temperature for 20min, the dough sheet is again placed in the dough rolling machine to be finally rolled into a 2mm-thick dough sheet, the dough sheet is cut into noodles with a noodle cutter, and the noodles are cut into 20cm-long noodles.

[0054] The noodles are packed with PE bags, each bag containing 30 noodles, and are sealed with vacuum sealing bags, vacuumed for 4 seconds, and heat sealed for 4 seconds. Then they are placed in an ultra-high pressure device, set to a holding pressure of 500 MPa and a holding time of 5 min at a temperature of 22°C. After the ultra-high pressure treatment, the vacuum bags are taken out, and the Cordyceps militaris nutrient active pre-made noodles are obtained.

[0055] Example 3

[0056] A Cordyceps militaris pre-made noodle comprises the following raw materials by weight: high-gluten wheat flour 50 parts, Cordyceps militaris fruiting body ultra-fine powder 20 parts, Cordyceps militaris fermented wheat flour 20 parts, Cordyceps militaris enzyme solution 36 parts, gluten 4 parts, starch 5 parts, konjac flour 0.15 parts, and sodium chloride 1.22 parts.

[0057] The Cordyceps militaris fruiting body ultra-fine powder, the Cordyceps militaris fermented wheat flour, and the Cordyceps militaris enzyme solution are the same as in Example 1.

[0058] The preparation method of the Cordyceps militaris pre-made noodle is the same as in Example 1.

[0059] Comparative Example 1

[0060] The difference between this comparative example and Example 1 is that the Cordyceps militaris fermented wheat flour is not added to the raw materials, and the Cordyceps militaris fruiting body ultra-fine powder is 50 parts.

[0061] Comparative Example 2

[0062] The difference between this comparative example and Example 1 is that the Cordyceps militaris fruiting body ultra-fine powder is not added to the raw materials, and the Cordyceps militaris fermented wheat flour is 50 parts.

[0063] Comparative Example 3

[0064] The difference between this comparative example and Example 1 is that the Cordyceps militaris enzyme solution is not added to the raw materials, and 3% sodium chloride solution is 42 parts.

[0065] Comparative Example 4

[0066] The difference between this comparative example and Example 1 is that the Cordyceps militaris fruiting body ultra-fine powder is obtained by drying Cordyceps militaris fruiting bodies and crushing them to a particle size of 80-100 μm, and the Cordyceps militaris fermented wheat flour has a particle size of 80-100 μm.

[0067] Comparative Example 5

[0068] The difference between this comparative example and Example 1 is that the noodles are packed with PE bags and sealed with vacuum sealing bags, but are not subjected to ultra-high pressure treatment after sealing.

[0069] Example 4

[0070] This example compares the effects of different enzymes on Cordyceps militaris polysaccharides in the preparation of Cordyceps militaris enzyme solution

[0071] The Cordyceps militaris fruiting body superfine powder is evenly divided into seven groups, and enzymes added in the mixed solution of the Cordyceps militaris fruiting body superfine powder and water are respectively: the cellulase and pectinase compounded according to 1:1 in example 1, the cellulase, the pectinase, the neutral protease, the cellulase and the neutral protease compounded according to 1:1, the pectinase and the neutral protease compounded according to 1:1, and the addition of the same mass of deionized water as a blank control, wherein the neutral protease is 100 U / mg.

[0072] The mass of the enzyme added in the mixed solution and the method for preparing the enzymatic hydrolysate are the same as those in example 1, and the yield of insect polysaccharide in the obtained enzymatic hydrolysate is detected, and the result is shown in Table 2. Figure 2

[0073] According to the results, Figure 2 It can be known from the results that the Cordyceps militaris enzymatic hydrolysate provided by the application has the highest Cordyceps militaris content.

[0074] Example 5

[0075] In this embodiment, the cooking properties of different noodles are compared.

[0076] The noodles in examples 1 to 3 and comparative examples 1 to 5 are respectively detected for the best cooking time, the raw broken noodle rate, the water absorption rate, the cooking loss rate and the cooked broken noodle rate, and the results are shown in Table 1.

[0077] Table 1 Cooking properties of noodles

[0078] Optimum cooking time / s Raw broken rate / % Water absorption rate / % Cooking loss rate / % Cooked broken rate / % Example 1 90 0 60.8 9.5 1.2 Example 2 90 0 61.5 9.5 1.3 Example 3 85 0 62.4 9.7 1.4 Comparative Example 1 115 0 44.5 10.7 2.9 Comparative Example 2 107 0 49.7 10.2 2.5 Comparative Example 3 99 0 54.2 9.9 2.1 Comparative Example 4 95 0 55.4 10.2 1.8 Comparative Example 5 108 0 50.6 10.5 2.0

[0079] According to the results in Table 1, the problems of poor toughness, easy breaking, easy paste soup and poor taste and flavor in the cooking process of the existing Cordyceps militaris noodles are effectively solved.

[0080] Example 6

[0081] In this embodiment, the nutritional components of different noodles are compared.

[0082] The Cordyceps militaris noodles prepared in examples 1 to 3 and comparative examples 1 to 4 are respectively detected for the content of cordycepin, the content of Cordyceps militaris polysaccharide, the content of protein and the content of flavonoids, and the detection method is as follows, and the detection results are shown in Table 2.

[0083] 1. Cordycepin content determination method:

[0084] 1.1 Drawing of cordycepin standard curve

[0085] The cordycepin standard sample is quantitatively dissolved in 20% ethanol to obtain a cordycepin standard sample of 50 μg / mL, and gradient dilution is performed with 20% ethanol, and the absorbance value is measured at 259 nm. The cordycepin mass concentration (μg / mL) is taken as the abscissa, and the absorbance value is taken as the ordinate, and the cordycepin standard curve is drawn. ​

[0086] 1.2 Take 10 g of noodles, crush, and extract under ultrasonic extraction (25°C, 500W) for 1.5 hours at a material-liquid ratio of 1:15 (m noodles:V 75% ethanol), and then centrifuge at 5000 r / min for 5 min. Take the supernatant and determine the absorbance value at 259 nm according to the method of 1.1. Each sample is determined in triplicate.

[0087] The content of cordycepin is calculated according to the following formula:

[0088] Content of cordycepin (%) = [(C x V x F) / W] x 10-6x 100%

[0089] In the formula, C: concentration of cordycepin, which is calculated according to the measured absorbance value from the standard curve and the regression equation;

[0090] V: volume at the time of determination; F: dilution multiple; W: sample mass.

[0091] 2. Method for determining the content of cordyceps polysaccharide:

[0092] 2.1 Preparation of glucose standard curve

[0093] Take 25 mg of glucose standard, prepare a glucose standard solution with a concentration of 100 μg / mL, and take 0, 0.2, 0.4, 0.6, 0.8, and 1.0 mL into a colorimetric tube, respectively, and add distilled water to 2 mL. Add 1 mL of 6% phenol solution, shake well, and then add 5 mL of concentrated sulfuric acid, and shake well. Let stand for 10 min, shake well, and then let stand for 20 min. Measure the absorbance value at 490 nm. Draw the cordyceps polysaccharide standard curve with glucose concentration μg / mL as the abscissa and the absorbance value as the ordinate.

[0094] 2.2 Determination of the content of cordyceps polysaccharide in cordyceps nutritional active pre-prepared noodles

[0095] Take 10 g of noodles, crush, and extract under ultrasonic extraction (25°C, 500W) for 1.5 hours at a material-liquid ratio of 1:15 (m noodles:V 60% ethanol), and then centrifuge at 5000 r / min for 5 min. Take the supernatant and determine the absorbance value at 490 nm according to the method of 2.1. Each sample is determined in triplicate.

[0096] The content of cordyceps polysaccharide is calculated according to the following formula:

[0097] Content of cordyceps polysaccharide (%) = [(C x V x F) / W] x 10-6x 100%

[0098] In the formula, C: concentration of cordyceps polysaccharide, which is calculated according to the measured absorbance value from the standard curve and the regression equation;

[0099] V: volume at the time of determination; F: dilution multiple; W: sample mass.

[0100] 3. Determination of protein content

[0101] Determined according to GB 5009.6-2016 Kjeldahl method. Each sample was done in triplicate.

[0102] 4. Determination of flavonoid content

[0103] The flavonoid content in the Cordyceps militaris nutritional active instant noodles was determined by sodium nitrite-aluminum nitrate colorimetric method. 10 g of noodles were weighed, crushed, and extracted under ultrasonic extraction (25℃, 500W) for 1.5 hours at a solid-liquid ratio of 1:15 (m noodles:V 30% ethanol), and then centrifuged at 5000 r / min for 5 min. The supernatant was taken and diluted according to a certain proportion. 0.5 mL of the diluted supernatant was taken, and 4.5 mL of deionized water was added to make up to 5 mL. 0.5 mL of 5% sodium nitrite solution was added, mixed uniformly, and then placed for 6 min. 0.5 mL of 10% aluminum nitrate solution was added, mixed uniformly, and then placed for another 6 min. 4 mL of 4% sodium hydroxide solution was added, mixed uniformly, and placed at room temperature for 20 min. The absorbance value was measured at 510 nm, and the total flavonoid content in the sample was calculated according to the rutin standard curve (in terms of rutin equivalent, mg QE / 100 g), and each sample was done in triplicate.

[0104] Table 2 Nutritional components in noodles

[0105] Cordycepin content / % Cordyceps polysaccharide content / % Protein content / % Flavonoid content / mg QE / 100g Example 1 2.13 5.82 16.12 121.4 Example 2 0.95 5.44 15.38 98.6 Example 3 0.87 5.57 15.50 94.1 Comparative Example 1 0.22 1.36 13.21 33.1 Comparative Example 2 0.37 2.19 13.74 33.5 Comparative Example 3 0.65 2.35 14.06 34.2 Comparative Example 4 1.01 2.42 13.51 36.7

[0106] According to the results in Table 2, the noodles provided by the present application have high content of functional components (cordycepin, cordyceps polysaccharide, protein, flavonoids), are rich in the unique flavor of Cordyceps militaris, and realize high-value utilization of Cordyceps militaris.

[0107] The above only describes the preferred embodiments of the present application, and it should be noted that for those skilled in the art, without departing from the principles of the present application, a number of improvements and refinements can be made, and these improvements and refinements should also be considered as the protection scope of the present application.

Claims

1. A Cordyceps militaris pre-cooked noodle, characterized by, The raw materials include the following components in parts by weight: 40-50 parts of wheat flour, 20-30 parts of Cordyceps militaris fruiting body ultrafine powder, 20-30 parts of Cordyceps militaris fermented wheat flour, 35-44 parts of Cordyceps militaris enzymatic hydrolysate, 3-4 parts of gluten, 4-5 parts of starch, 0.1-0.2 parts of konjac powder, and 1.2-1.32 parts of sodium chloride; The Cordyceps militaris fruiting body ultrafine powder is obtained by drying Cordyceps militaris fruiting bodies and then crushing them to a particle size of 30-40 μm; The Cordyceps militaris enzymatic hydrolysate is obtained by mixing the Cordyceps militaris fruiting body ultrafine powder with water, adding cellulase and pectinase for enzymatic hydrolysis; the mass ratio of the cellulase to the pectinase is 1:1-1:1.5; the enzymatic hydrolysis is carried out under ultrasonic assistance, and the ultrasonic conditions are as follows: ultrasonic power 180-300 W, temperature 50-55 °C, and time 60-90 min; The Cordyceps militaris fermented wheat flour is obtained by soaking wheat granules, draining, sterilizing, inoculating with Cordyceps militaris liquid activated strain, and then fermenting and culturing, until the surface of the granules is covered with mycelium, and then crushing and drying.

2. The Cordyceps militaris pre-prepared noodle according to claim 1, characterized in that, The inoculation amount of the Cordyceps militaris liquid activated strain is 8-15% v / m.

3. The Cordyceps militaris pre-prepared noodle according to claim 1 or 2, characterized in that, The culture medium for the Cordyceps militaris liquid activated strain is as follows: 200 g of potato, 20 g of glucose, 10 g of peptone, 3 g of KH2PO4, 1.5 g of MgSO4, 10 mg of vitamin B1, and 1000 mL of water.

4. The Cordyceps militaris pre-prepared noodle according to claim 3, characterized in that, The culture medium is inoculated with 8-10% m / v of Cordyceps militaris strain.

5. The method for preparing the Cordyceps militaris pre-prepared noodles according to any one of claims 1 to 4, characterized in that, The method comprises the following steps: weighing the raw materials according to the proportions, and mixing them to form a dough, and then making noodles by leavening.

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