Fine dried noodles and a method for preparing the same

Abstract

The application relates to the food field and discloses a dried noodle and a preparation method thereof. The method comprises the following steps: (1) mixing flour and a fermentation agent, and kneading under the condition of 6-12 DEG C; (2) performing calendering on the dough obtained in the step (1) under the condition of not higher than 18 DEG C; and (3) sequentially performing strip cutting, fermentation and drying on the noodle belt obtained after the calendering. The dried noodle prepared by the method has unique rich flavor, high swelling rate and good water absorption and taste, and the process is simple and easy to popularize.

Description

Technical Field

[0001] This invention relates to the food industry, specifically to a type of dried noodle and its preparation method. Background Technology

[0002] Due to their ease of storage and consumption, dried noodles are favored by consumers. Traditional hollow dried noodles are mostly handmade, resulting in high salt content, complex processing, and high production difficulty. With improved living standards and increased awareness of healthy eating, people's demands for dried noodles are also rising. Currently, many new types of dried noodles have emerged on the market to meet these new consumer demands, with fermented flavored noodles being one such example. These noodles are easily digestible, have a soft and chewy texture, and are rich in nutrients.

[0003] However, the fermented noodles currently on the market still have obvious defects, such as monotonous aroma, complex production process, low fermentation efficiency, and there is still significant room for improvement in the effect of absorbing water and flavor during steaming and cooking.

[0004] Therefore, it is necessary to develop a noodle production process that is rich and unique in flavor, has better water absorption and flavor absorption, and is simple and efficient. Summary of the Invention

[0005] The purpose of this invention is to overcome the above-mentioned problems existing in the prior art and to provide a type of dried noodle and its preparation method. The dried noodles prepared by this method have a rich and unique flavor, a high expansion rate, and better water absorption and flavor absorption. Moreover, the process is simple and easy to promote.

[0006] To achieve the above objectives, the first aspect of the present invention provides a method for preparing dried noodles, the method comprising:

[0007] (1) Mix flour and yeast starter, and knead the dough at 6-12℃;

[0008] (2) The dough obtained in step (1) is rolled at a temperature not higher than 18°C;

[0009] (3) The dough strips obtained after rolling are cut into strips, fermented and dried in sequence.

[0010] A second aspect of the present invention provides noodles prepared by the method described above.

[0011] The above technical solution can produce noodles with rich and unique flavor, high expansion rate, and better water absorption and flavor absorption. Moreover, the process is simple, especially since it only requires single-stage fermentation, making it easy to operate, promote, and industrialize. Attached Figure Description

[0012] Figure 1 This describes the types of flavor compounds in the noodles prepared in Examples 1, 5, and Comparative Example 1.

[0013] Figure 2 The relative contents of flavor substances in the noodles prepared in Examples 1, 5 and Comparative Example 1 are shown.

[0014] Figure 3 This is a schematic diagram of a calendering apparatus used in one embodiment of the present invention;

[0015] Figure 4 This is a schematic diagram of the pressure rollers of a calendering apparatus used in one embodiment of the present invention.

[0016] Explanation of reference numerals in the attached figures

[0017] 1-Frame, 2-Upper steering roller, 3-Lower steering roller, 4-Pressure roller spacing adjustment rod, 5-Temperature display controller, 6-Temperature sensor, 7-Semiconductor cooling device, 8-Pressure roller shaft. Detailed Implementation

[0018] The endpoints and any values ​​of the ranges disclosed herein are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of the various ranges, the endpoint values ​​of the various ranges and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein.

[0019] In a first aspect, the present invention provides a method for preparing dried noodles, the method comprising:

[0020] (1) Mix flour and yeast starter, and knead the dough at 6-12 °C (for example, it can be 6, 7, 8, 9, 10, 11, 12 and any two of the above values).

[0021] (2) The dough obtained in step (1) is rolled at a temperature not higher than 18°C;

[0022] (3) The dough strips obtained after rolling are cut into strips, fermented and dried in sequence.

[0023] The inventors of this invention discovered in their research that noodles prepared using the method described above not only have a rich and unique flavor but also a high expansion rate, resulting in better water absorption and flavor infusion after steaming or boiling. Furthermore, the above method is simple, easy to operate, and more readily applicable for widespread industrial production.

[0024] Among them, flour can be the common type of flour used in the preparation of dried noodles, such as wheat flour, or a mixture of wheat flour and other grain flours (generally, the mass content of grain flour in the total flour does not exceed 12wt%).

[0025] According to the present invention, preferably, in step (1), the mixing process further includes introducing a gluten-enhancing substance into the mixture, wherein the gluten-enhancing substance is selected from at least one of wheat gluten, tapioca starch, potato starch, sodium alginate, and xanthan gum. This further makes the noodles more chewy, smooth, and resistant to overcooking. More preferably, the gluten-enhancing substance is wheat gluten.

[0026] According to the present invention, preferably, the amount of gluten-strengthening substance used is 1-4g relative to 100g of flour.

[0027] According to a particularly preferred embodiment of the present invention, the gluten-enhancing substance is wheat gluten, and the amount of wheat gluten used is 1-4g relative to 100g of flour.

[0028] According to the present invention, preferably, the amount of fermentation agent used relative to 100g of flour, based on the number of live bacteria, is (1.2 × 10⁻⁶). 9 -2×10 11 CFU, preferably (2.8 × 10⁻⁶) 9 -1.8×10 11 CFU.

[0029] Preferably, the fermentation agent includes yeast and lactic acid bacteria. The inventors of this invention have further discovered that by using the method provided by this invention in conjunction with yeast and lactic acid bacteria, a richer flavor can be ensured in the noodles. There are no particular limitations on the form in which the fermentation agent is used; for example, it can be in the form of a solid dry powder fermentation agent, a liquid fermentation agent, or a semi-liquid fermentation agent.

[0030] Preferably, in the fermentation agent, the ratio of yeast to lactic acid bacteria, based on the number of live bacteria, is 1:(6-40), more preferably 1:(13-20).

[0031] This invention does not impose any particular limitation on the specific types of yeast and lactic acid bacteria. Any yeast currently used in the art for fermenting and preparing flour products, as well as commercially available lactic acid bacteria used in food, are applicable. However, preferably, the yeast includes Saccharomyces cerevisiae and / or Saccharomyces uvarum.

[0032] Preferably, the lactic acid bacteria include Lactiplantibacillus plantarum and / or Lactobacillus delbrueckii subsp. bulgaricus.

[0033] According to the present invention, preferably, the temperature for kneading the dough is 8-12°C.

[0034] After mixing the flour and starter culture, add the gluten-building agent, then add water (32-38g of water per 100g of flour). Use relatively cool water, such as 3-12℃, to ensure the mixture is within the temperature range required for kneading.

[0035] The total kneading time can be 8-20 minutes. For example, you can knead for 5-8 minutes at 50-70 rpm and then for 3-10 minutes at 80-100 rpm.

[0036] According to the method of the present invention, those skilled in the art can select suitable calendering equipment for calendering operations. A cooling device (such as a semiconductor cooling device) and a temperature sensor can be installed inside the pressure rollers of conventional calendering equipment, and a temperature display controller can be configured on the side of the calender to monitor and adjust the temperature during calendering. Alternatively, methods such as... Figure 1 The calendering equipment shown, the pressure roller device in the calendering equipment can be as follows: Figure 2 As shown in the diagram. 1 is the frame, 2 is the upper guide roller, 3 is the lower guide roller, 4 is the pressure roller spacing adjustment rod, 5 is the temperature display controller, 6 is the temperature sensor, 7 is the semiconductor cooling device, and 8 is the pressure roller shaft. The frame 1 is used to fix the pressure rollers, which are placed vertically and are divided into an upper guide roller 2 and a lower guide roller 3. The pressure rollers contain a temperature sensor 6 and a semiconductor cooling device 7. The temperature display controller 5 and the pressure roller spacing adjustment rod 4 are fixedly installed externally on the frame for thickness adjustment. The temperature sensor 6 and the semiconductor cooling device 7 are connected to the temperature display controller 5.

[0037] After starting the equipment, the required roller temperature range is set via temperature controller 5. The semiconductor cooling device 7 lowers the roller temperature to the set range through cooling, and the roller temperature is monitored in real time via temperature sensor 6. The kneaded dough enters the calendering equipment and is calendered by the rollers to form a dough strip of uniform thickness. During this process, the roller temperature is controlled and adjusted to complete the low-temperature calendering.

[0038] According to the present invention, preferably, the rolling temperature is 6-18 °C (for example, it can be 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18 and any two of the above values).

[0039] It is understandable that calendering equipment typically includes multiple passes, with a total of 3-9 passes. These passes can be divided into segments by temperature control, with each segment comprising 1-3 passes. During calendering, the initial sheet thickness is generally not less than 5mm, the calendering ratio can be controlled between 10-50%, and the calendering speed can be controlled between 2.0-25mm / s.

[0040] According to the present invention, preferably, the rolling process includes 2-5 rolling stages, more preferably 3 rolling stages.

[0041] Preferably, the temperature of the three rolling stages increases sequentially from front to back. This ensures a high expansion rate and good flavor, while also preparing the noodles for rapid fermentation after the cutting stage, thus saving overall energy consumption while promoting rapid noodle fermentation.

[0042] According to the present invention, preferably, in the three-stage rolling process, the temperature difference between two adjacent rolling stages does not exceed 8°C.

[0043] According to the present invention, preferably, in the three-stage rolling process, the temperature of the first stage rolling is 6-10 °C (for example, it can be any two of the values ​​formed by 6, 7, 8, 9, 10, or any value within that range), the temperature of the second stage rolling is 10-14 °C (for example, it can be any two of the values ​​formed by 10, 11, 12, 13, 14, or any value within that range), and the temperature of the third stage rolling is 14-18 °C (for example, it can be any two of the values ​​formed by 14, 15, 16, 17, 18, or any value within that range). It is understood that in actual operation, the temperature within one stage can be controlled within a relatively small range. Furthermore, when it is necessary to control the temperature of the three stages rolling to increase sequentially, the temperatures of different stages do not overlap.

[0044] According to the present invention, preferably, the calendering results in an average thickness of 1.4-2.4 mm (for example, it can be 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2, 2.1, 2.2, 2.3, 2.4, and any two of the above values ​​within a range of 1.4-2.4 mm).

[0045] According to the present invention, preferably, the cutting strips make the average width of the strip 2-4 mm (for example, it can be 2, 2.2, 2.4, 2.6, 2.8, 3, 3.2, 3.4, 3.6, 3.8, 4 and any two of the above values).

[0046] The sheet thickness and width are made more uniform through rolling and cutting.

[0047] Furthermore, the inventors of this invention have discovered that, compared to dough strips obtained by conventional rolling methods, dough strips obtained by using the specific kneading and rolling methods described above have a smooth surface without obvious bubbles or protrusions.

[0048] According to the present invention, preferably, the fermentation conditions include: a temperature of 30-38°C (for example, it can be 30, 31, 32, 33, 34, 35, 36, 37, 38, or any two of the above values) °C, a humidity of 70-90% (for example, it can be 70, 72, 74, 76, 78, 80, 82, 84, 86, 88, 90, or any two of the above values)%, and a time of 30-90 min (for example, it can be 30, 40, 50, 60, 70, 80, 90, or any two of the above values).

[0049] According to the present invention, preferably, the drying is carried out in a segmented drying manner as follows:

[0050] First stage: Drying temperature is 35-37℃, relative humidity is 85-90%, and drying time is 50-60 minutes;

[0051] Second stage: Drying temperature is 38-40℃, relative humidity is 88-92%, and drying time is 50-60 minutes;

[0052] The third stage: the drying temperature is 35-60℃, the relative humidity is 75-80%, and the drying time is 50-120 minutes;

[0053] Fourth stage: The drying temperature is 25-28℃, the relative humidity is 65-70%, and the drying time is 60-90 minutes.

[0054] Secondly, the present invention provides noodles prepared by the method described above.

[0055] The present invention will be described in detail below through embodiments.

[0056] In the following examples, the yeast was *Saccharomyces cerevisiae*, purchased from Angel Yeast; the lactic acid bacteria was *Lactobacillus plantarum*, purchased from Chr. Hansen.

[0057] The dough kneading process involves kneading at 60 rpm for 6 minutes, followed by kneading at 90 rpm for 6 minutes.

[0058] The first stage of calendering is carried out in the first and second passes, the second stage in the third and fourth passes, and the third stage in the fifth and sixth passes. The initial sheet thickness is 4.5 mm, the calendering ratio is controlled at 10%, and the calendering speed is controlled at 15 mm / s.

[0059] Example 1

[0060] (1) Take wheat flour, add fermentation agent (based on live bacteria count, the ratio of yeast to lactic acid bacteria is 1:20), and add gluten. The amount of fermentation agent used per 100g of wheat flour is 5.04 × 10⁻⁶. 10 The amount of CFU (vitamin and gluten) used is 3g. Water is added to bring the temperature of the mixture to approximately 10±2℃, and the dough is kneaded while maintaining a stable temperature of 10±2℃. The total amount of water used is 36g.

[0061] (2) Set the temperature range for the first stage of calendering to 8-10℃; the temperature range for the second stage of calendering to 11-12℃; and the temperature range for the third stage of calendering to 14-16℃. Calender the kneaded product. The average thickness of the calendered strip is 1.6mm.

[0062] (3) Cut the rolled dough strip into strips with an average width of 3mm.

[0063] Then the cut noodles are fermented at a temperature of 36℃ and a humidity of 85-90% for 70 minutes.

[0064] The fermented noodles are dried using the following method:

[0065] First stage: Drying temperature is 35-37℃, relative humidity is 85-90%, and drying time is 50 minutes;

[0066] Second stage: Drying temperature is 38-40℃, relative humidity is 88-92%, and drying time is 60min;

[0067] The third stage: the drying temperature is 35-38℃, the relative humidity is 75-80%, and the drying time is 120 minutes;

[0068] Fourth stage: Drying temperature is 25-28℃, relative humidity is 65-70%, and drying time is 60min.

[0069] Example 2

[0070] (1) Take wheat flour, add fermentation starter (based on live bacteria count, the ratio of yeast to lactic acid bacteria is 1:13), and add gluten. The amount of fermentation starter relative to 100g of wheat flour is 3.22 × 10⁻⁶. 10 The amount of CFU (vitamin and gluten) used is 2.7g. Water is added to bring the mixture temperature to approximately 10±2℃, and the dough is kneaded while maintaining a stable temperature of 10±2℃. The total amount of water used is 36g.

[0071] (2) Set the temperature range for the first stage of calendering to 6-8℃; the temperature range for the second stage of calendering to 10-14℃; and the temperature range for the third stage of calendering to 16-18℃. Calender the kneaded product. The average thickness of the calendered strip is 1.7mm.

[0072] (3) Cut the rolled dough strip into strips with an average width of 2mm.

[0073] Then the cut noodles are fermented at a temperature of 37℃ and a humidity of 75-80% for 60 minutes.

[0074] The fermented noodles are dried using the following method:

[0075] First stage: Drying temperature is 35-37℃, relative humidity is 85-90%, and drying time is 60 minutes;

[0076] Second stage: Drying temperature is 38-40℃, relative humidity is 88-92%, and drying time is 50min;

[0077] The third stage: the drying temperature is 55-60℃, the relative humidity is 75-80%, and the drying time is 50 minutes;

[0078] Fourth stage: The drying temperature is 25-28℃, the relative humidity is 65-70%, and the drying time is 90 minutes.

[0079] Example 3

[0080] (1) Take wheat flour, add fermentation starter (based on live bacteria count, the ratio of yeast to lactic acid bacteria is 1:16), and add gluten. The amount of fermentation starter relative to 100g of wheat flour is 4.25 × 10⁻⁶. 10 The amount of CFU (vitamin and gluten) used is 3g. Water is added to bring the temperature of the mixture to approximately 10±2℃, and the dough is kneaded while maintaining a stable temperature of 10±2℃. The total amount of water used is 36g.

[0081] (2) Set the temperature range for the first stage of calendering to 7-9℃; the temperature range for the second stage of calendering to 10-12℃; and the temperature range for the third stage of calendering to 15-17℃. Calender the kneaded product. The average thickness of the calendered strip is 1.6mm.

[0082] (3) Cut the rolled dough strip into strips with an average width of 2mm.

[0083] Then the cut noodles are fermented at a temperature of 35℃ and a humidity of 80-85% for 80 minutes.

[0084] The fermented noodles are dried using the following method:

[0085] First stage: Drying temperature is 35-37℃, relative humidity is 85-90%, and drying time is 55 minutes;

[0086] Second stage: Drying temperature is 38-40℃, relative humidity is 88-92%, and drying time is 55 minutes;

[0087] The third stage: the drying temperature is 40-45℃, the relative humidity is 75-80%, and the drying time is 80 minutes;

[0088] Fourth stage: Drying temperature is 25-28℃, relative humidity is 65-70%, and drying time is 70 minutes.

[0089] Example 4

[0090] The method is the same as in Example 1, except that the temperature of the three rolling stages is 12±2℃.

[0091] Example 5

[0092] The method is the same as in Example 1, except that the amount of fermentation agent used is 5.04 × 10⁻⁶ relative to 100g of wheat flour. 10 CFU, but the fermentation agent contains only yeast and no lactic acid bacteria.

[0093] Example 6

[0094] The method is the same as in Example 1, except that the temperature range for the first stage of calendering is set to 4-6°C; the temperature range for the second stage of calendering is 7-9°C; and the temperature range for the third stage of calendering is 10-12°C.

[0095] Examples 7-10

[0096] The method of Example 4 is different in that the temperature of the added water is adjusted so that the temperature during kneading is maintained at 5±2℃ (Example 7), 15±2℃ (Example 8), 20±2℃ (Example 9), and 25±2℃ (Example 10) with the same amount of water.

[0097] Comparative Example 1

[0098] The method is the same as in Example 1, except that no starter culture is added and no fermentation is performed.

[0099] Comparative Example 2

[0100] The method is the same as in Example 1, except that the calendering temperature is not additionally controlled, that is, the calendering is carried out at room temperature.

[0101] Comparative Example 3

[0102] The method is the same as in Example 1, except that the amount of fermentation agent used is 5.04 × 10⁻⁶ relative to 100g of wheat flour. 10 CFU, but the fermentation agent consists entirely of yeast and contains no lactic acid bacteria; furthermore, there is no additional control over the temperature of the water added during kneading, i.e., kneading is carried out at room temperature using room temperature water; and there is no additional control over the rolling temperature, i.e., rolling is carried out at room temperature.

[0103] Test case

[0104] Ten strands of noodles were randomly selected from those prepared in Comparative Example 1 (which corresponds to the traditional noodle production process), and their average thickness D1 was measured.

[0105] The expansion rate of the noodles prepared in the above embodiments and comparative examples 2 and 3 was measured and calculated as follows: 10 noodles were randomly selected, the average thickness D2 was measured, and the expansion rate was calculated according to the following formula.

[0106]

[0107] The results are shown in Table 1-2.

[0108] Table 1

[0109] Example Expansion rate / % Example 1 <![CDATA[42.30%±0.007 a ]]> Example 2 <![CDATA[41.47%±0.003 a ]]> Example 3 <![CDATA[42.40%±0.007 a ]]> Example 4 <![CDATA[39.93%±0.009 b ]]> Example 5 <![CDATA[41.50%±0.018 a ]]> Example 6 <![CDATA[38.90%±0.232 c ]]> Comparative Example 2 <![CDATA[32.87%±0.006 d ]]> Comparative Example 3 <![CDATA[31.00%±0.093 e ]]>

[0110] Note: Different superscript letters in the table indicate statistically significant differences (p < 0.05). Table 2

[0111] Example Expansion rate / % Example 4 <![CDATA[39.93%±0.009 a ]]> Example 7 <![CDATA[34.87%±0.008 c ]]> Example 8 <![CDATA[37.33%±0.008 b ]]> Example 9 <![CDATA[36.00%±0.007 bc ]]> Example 10 <![CDATA[35.57%±0.004 c ]]>

[0112] Note: Different superscript letters in the table indicate statistically significant differences (p < 0.05).

[0113] The results above show that the noodles produced using the embodiments of the present invention have a better expansion rate. This indicates that the abundant air bubbles inside the noodles enhance their water absorption and flavor infusion after steaming or boiling, making them more appealing to consumers. In particular, the segmented temperature-controlled rolling method results in even higher expansion rates for the noodles.

[0114] Furthermore, through Examples 4 and 7-10, it can be seen that when the specific dough mixing method and specific rolling method of the present invention are used in combination, it is possible to further ensure that noodles with a high expansion rate are obtained.

[0115] Test Example 2

[0116] Sensory evaluation and flavor compound determination were performed on the noodles prepared in Examples 1, 5 and Comparative Example 1, respectively. The specific determination methods are as follows:

[0117] Determination of flavor compounds: Weigh 2g of ground noodle sample into a 20mL sample bottle, add 5ml of 25% NaCl water and 10uL of 100ppm 2-methyl-3-heptanone, then quickly tighten the cap with a PTFE septum and place it on the headspace sample tray. Then, insert the activated extraction head into the headspace and extract at 55℃ for 30min. Next, insert the extraction head containing the volatile components into the gas chromatograph injection port and perform thermal desorption for 6min. GC-MS (Gas Chromatography-Mass Spectrometry) conditions: initial temperature 40℃, hold for 2min, increase to 50℃ at 3℃ / min, hold for 1min, then increase to 110℃ at 5℃ / min, hold for 1min, and finally increase to 250℃ at 6℃ / min, hold for 1min; MS conditions: quadrupole temperature 150℃. Results after analysis are shown below. Figure 1-2 . Figure 2 In this context, relative content refers to the mass percentage of a certain type of flavor substance relative to the total flavor substance.

[0118] In Comparative Example 1, there were a total of 24 types of flavor compounds; in Example 5, there were a total of 35 types of flavor compounds; and in Example 1, there were a total of 37 types of flavor compounds.

[0119] Hexanol is generally considered to have a grassy smell and is a major component of aldehydes that contribute to the flavor of dried noodles. Figure 1 , Figure 2 It can be seen that in Comparative Example 1, hexanal accounted for as high as 18.67%, making it the most important component in the flavor compounds of Comparative Example 1. In Examples 5 and 1, the proportion of hexanal in the flavor compounds of noodles was greatly reduced, while the types and contents of alcohol flavor compounds increased significantly. There were 6 types of alcohol flavor compounds in Comparative Example 1, among which hexanol (brandy aroma) had the highest content, but accounted for only 4.17%. There were 11 types of alcohol compounds in the sample of Example 5, among which isoamyl alcohol (brandy aroma) was the main component, with a content of 14.48%. There were 11 types of alcohol compounds in the sample of Example 1, with isoamyl alcohol (brandy aroma) being the main flavor compound, with a content of 15.41%, and ethanol was not detected. There were 3 types of acid flavor compounds in Comparative Example 1, with a content of 2.22%, among which hexanoic acid had the highest content, at 1.53%. In both Example 5 and Example 1, the types and contents of acidic flavor compounds were increased. The sample of Example 5 contained 6 types of acidic flavor compounds with an overall content of 2.54%, of which the content of hexanoic acid was 1.39%. The sample of Example 1 contained 11 types of acidic compounds with an overall content of 7.67%, of which the content of hexanoic acid was significantly increased to 2.8%.

[0120] In addition, the noodles prepared in the above embodiments and comparative examples were scored through sensory evaluation, as follows:

[0121] Take 50g of dried noodles and cook them in 1500mL of water. Then, select 5 food experts to taste and evaluate them according to the standards in Table 3. The results are detailed in Table 4.

[0122] Table 3

[0123]

[0124] Table 4

[0125] sample Sensory rating Example 1 <![CDATA[8.6±0.5 a ]]> Example 5 <![CDATA[5.0±0.5 b ]]> Comparative Example 1 <![CDATA[0.4±0.7 c ]]>

[0126] Note: Different superscript letters in the table indicate statistically significant differences (p < 0.05).

[0127] Fermented noodles possess a unique flavor, primarily influenced by the type of starter culture. When the starter culture is the same, there is no significant difference in sensory evaluation of the noodle flavor. In this invention, Examples 1-4, 6-10, and Comparative Example 2 use a compound starter culture composed of yeast and lactic acid bacteria; Examples 5 and Comparative Example 3 use a single yeast as the starter culture, while Comparative Example 1 uses ordinary noodles without a starter culture. Based on the sensory evaluation results in Table 4, Example 1 has the highest sensory evaluation score. Therefore, using the specific dough mixing and rolling methods provided by this invention, combined with a specific fermentation method, produces noodles with a unique fermented flavor that is moderately strong and pleasant.

[0128] The preferred embodiments of the present invention have been described in detail above; however, the present invention is not limited thereto. Within the scope of the inventive concept, various simple modifications can be made to the technical solutions of the present invention, including combinations of various technical features in any other suitable manner. These simple modifications and combinations should also be considered as the content disclosed in the present invention and are all within the protection scope of the present invention.

Claims

1. A method for preparing dried noodles, characterized in that, The method includes: (1) Mix the flour and the starter culture, and knead the dough at 6-12℃; The fermentation agents include yeast and lactic acid bacteria; (2) Roll out the dough obtained in step (1) at a temperature not exceeding 18°C; The rolling process includes three rolling stages; the temperatures of the three rolling stages increase sequentially from front to back; the temperature of the first rolling stage is 6-10℃, the temperature of the second rolling stage is 10-14℃, and the temperature of the third rolling stage is 14-18℃. (3) Cut the dough strips obtained after rolling into strips, ferment and dry them in sequence.

2. The method according to claim 1, wherein, In step (1), the mixing process further includes introducing a gluten-enhancing substance into the mixture, wherein the gluten-enhancing substance is selected from at least one of wheat gluten, tapioca starch, potato starch, sodium alginate and xanthan gum.

3. The method according to claim 2, wherein, The amount of gluten-building substance used is 1-4g relative to 100g of flour.

4. The method according to any one of claims 1-3, wherein, Relative to 100g of flour, the amount of fermentation agent used, based on the number of live bacteria, is (1.2 × 10⁻⁶). 9 -2×10 11 CFU.

5. The method according to claim 4, wherein, Relative to 100g of flour, the amount of fermentation agent used, based on the number of live bacteria, is (2.8 × 10⁻⁶). 9 -1.8×10 11 CFU.

6. The method according to any one of claims 1-3, wherein, In fermentation inoculants, the ratio of yeast to lactic acid bacteria, based on the number of live bacteria, is 1:(6-40).

7. The method according to claim 6, wherein, In fermentation inoculants, the ratio of yeast to lactic acid bacteria, based on the number of live bacteria, is 1:(13-20).

8. The method according to any one of claims 1-3, wherein, Yeasts include brewer's yeast and / or grape juice yeast.

9. The method according to any one of claims 1-3, wherein, Lactic acid bacteria include *Lactobacillus plantarum* and / or *Lactobacillus delbrueckii* subsp. bulgaricus.

10. The method according to claim 1, wherein, The kneading temperature should be 8-12℃.

11. The method according to claim 1, wherein, The rolling process results in an average strip thickness of 1.4-2.4 mm; And / or, the cut strips make the average width of the strip 2-4 mm.

12. The method according to any one of claims 1-3, wherein, The fermentation conditions include: a temperature of 30-38℃, a humidity of 70-90%, and a time of 30-90 minutes. And / or, the drying is carried out in a segmented drying manner as follows: First stage: Drying temperature is 35-37℃, relative humidity is 85-90%, and drying time is 50-60 minutes; Second stage: Drying temperature is 38-40℃, relative humidity is 88-92%, and drying time is 50-60 minutes; The third stage: the drying temperature is 35-60℃, the relative humidity is 75-80%, and the drying time is 50-120 minutes; Fourth stage: The drying temperature is 25-28℃, the relative humidity is 65-70%, and the drying time is 60-90 minutes.

13. Noodles prepared by the method according to any one of claims 1-12.

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