Cooked wheaten food prepared by fermenting asparagus juice and method

Abstract

The invention relates to the field of food fermentation, and discloses cooked wheaten food prepared by fermentation of asparagus juice and a method. The asparagus concentrated juice, asparagus yeast and flour are mixed and fermented to prepare dough, and the fermented dough is used for making different types of cooked wheaten food such as noodles, bread, instant noodles and rice noodles. Asparagus is juiced and concentrated, asparagus yeast and asparagus concentrated juice are fermented, flour is added to prepare asparagus fermented dough, and asparagus cooked wheaten food such as noodles is prepared through the asparagus fermented dough. Detection proves that the shearing force, the tensile strength and the starch digestion characteristic of the fermented dough are all improved. In addition, the content of asparagus flavone in the fermented dough is increased from 1.3 mg / g to 3.9 mg / g; the content of asparagus saponin is increased from 55 mg / 100 g to 164 mg / 100 g; after the chromium element in the asparagus concentrated juice is fermented by the asparagus yeast, the chromium yeast element is detected in the asparagus fermented dough, and the asparagus concentrated juice has the effect of low glycemic content.

Description

Technical Field

[0001] The invention relates to the field of food fermentation, and in particular to a pasta prepared by fermenting asparagus juice and a method thereof. Background Art

[0002] Asparagus is a vegetable. It is the seedling of the perennial herb Asparagus. It is white before it emerges from the soil and is called white asparagus. It is green after it emerges from the soil and is called green asparagus. Asparagus is rich in nutrients such as polysaccharides, proteins, multiple vitamins and minerals, as well as bioactive substances such as flavonoids, glutathione, saponins and phytosterols. It contains various amino acids necessary for the human body. Asparagus also has the functions of slowing down aging, regulating immunity and anti-oxidation.

[0003] As people pay more attention to healthy eating, asparagus, as a natural green vegetable, has a growing market demand for processed products. Asparagus processing companies have improved processing technology and developed diversified products, such as asparagus tea, asparagus wine, and asparagus beverages, to meet market demand. In terms of asparagus juice fermentation, there are currently only asparagus beer and asparagus beverages, but there have been no reports on the market for products that combine asparagus with pasta and fermentation technology.

[0004] The present invention utilizes asparagus juice and asparagus yeast to prepare pasta by mixed fermentation, so that the pasta incorporates asparagus nutrients and yeast nutrients. The pasta improves the shear force, tensile strength and other properties, and can also improve asparagus nutrients and asparagus yeast functional ingredients, especially nutrients such as flavonoids and saponins contained in asparagus. The content can be increased by about three times through asparagus yeast fermentation, and flavonoids and saponins can inhibit starch activity and reduce starch digestion rate. The chromium in asparagus yeast forms chromium yeast through asparagus juice and flour fermentation. The chromium yeast has a significant sugar metabolism function, can enhance insulin activity, control blood sugar, regulate fat storage, reduce blood cholesterol and triglyceride content, and prevent cardiovascular disease. Summary of the invention

[0005] In order to make up for the deficiencies of the prior art, the present invention provides a pasta prepared by fermenting asparagus juice and a method thereof.

[0006] The present invention is achieved through the following technical solutions: In a first aspect, the present invention provides a method for preparing pasta by fermenting asparagus juice, comprising the following steps: Step 1: Preparation of asparagus juice concentrate; Asparagus and asparagus peels and segments are selected, cleaned and disinfected; after cleaning, the raw materials are crushed into pulp; the crushed raw materials are squeezed for juice; the raw materials are thoroughly sterilized by pasteurization technology; butterfly separation, comprehensive <3%; then low-temperature vacuum concentration; degassing; ultra-high temperature instant sterilization; filling and preparation;

[0007] Step 2: Preparation of fermented dough; The fermented dough ratio is calculated by weight: 15-40 parts of water, 15-40 parts of asparagus concentrate, 0.1-1 parts of asparagus yeast, and 100 parts of flour; At 36-45℃, asparagus yeast is 2.85x10 6 The asparagus yeast was cultured under the value of , and the fermentation time was 40min; Step 3: Make pasta using the fermented dough prepared in step 2.

[0008] Preferably, in step 1, cleaning and disinfection uses 40-90 ppm chlorine dioxide ClO2≥30s, the pasteurization temperature is in the range of 75°C-105°C, and the discharge temperature is in the range of 40°C-65°C.

[0009] Preferably, in step 1, the butterfly separation conditions are: controlling the insoluble solids to 1.0-3% (sugar content is 4 Brix), and the overall content is <3%.

[0010] Preferably, in step 1, the low-temperature vacuum concentration conditions are: using triple-effect concentration, the first effect temperature is 70°C-90°C, the second effect temperature is 50°C-70°C, and the third effect temperature is 40°C-60°C.

[0011] Preferably, in step 1, the temperature of ultra-high temperature instantaneous sterilization is controlled at 115°C-137°C, the time is 15-45s, and the outlet temperature is 30-40°C.

[0012] In a second aspect, the present invention provides pasta prepared by the above method, including but not limited to noodles, steamed buns, and rice noodles.

[0013] Preferably, when preparing noodles, the ingredients are 70-95 parts of the fermented dough prepared in step 2, 20-30 parts of water, and 10-20 parts of flour.

[0014] Preferably, when preparing bread, the ingredients are 70-95 parts of the fermented dough prepared in step 2, 1-3 parts of salt, 5-10 parts of eggs, and 5-10 parts of butter.

[0015] Preferably, when preparing instant noodles, the ingredients are 80-90 parts of the fermented dough prepared in step 2, 24-26 parts of potato starch, 15-18 parts of buckwheat flour, 17-19 parts of corn flour, and 9-11 parts of sweet potato flour.

[0016] Compared with the prior art, the present invention has the following advantages: (1) The present invention uses asparagus juice and asparagus yeast to prepare pasta by mixed fermentation, so that the pasta combines the nutritional components of asparagus and the nutritional components of yeast. The shear force, tensile strength and other properties of the pasta are improved, and the nutritional components of asparagus and the effective components of asparagus yeast can also be increased. In particular, the flavonoids, saponins and other nutrients contained in asparagus can be increased by about three times through asparagus yeast fermentation. Flavonoids and saponins can inhibit starch activity and reduce starch digestion rate.

[0017] (2) The chromium in the asparagus yeast of the present invention is fermented with asparagus juice and flour to form chromium yeast. The chromium yeast has a significant sugar metabolism function, which can enhance insulin activity, control blood sugar, regulate fat storage, reduce blood cholesterol and triglyceride levels, and prevent cardiovascular disease.

[0018] (3) The present invention improves the flavonoids and saponin nutrients of the fermented dough by adding asparagus juice and asparagus yeast to flour through micro-fermentation technology, decomposes the starch in the flour into sugar substances (chromium yeast) that can be absorbed by the human body, solves the current situation that syrup patients cannot eat pasta, and provides a series of products for solving the satiety problem of diabetic patients. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] The present invention will be further described below in conjunction with the accompanying drawings.

[0020] Figure 1 The broken line of the effect of fermentation temperature on the fermentation strains of the present invention; Figure 2 This is a graph showing the effect of adding the fermented asparagus concentrate juice of the present invention on the change of the texture properties of the fermented dough; Figure 3 is the saponin detection standard curve of the present invention; Figure 4 A bar graph showing the results of efficacy experiments of the samples of the present invention; Figure 5 This is the blood sugar test result of the experimenter 1 of the present invention; Figure 6 This is the blood sugar test result of the experimenter 2 of the present invention; Figure 7 This is the blood sugar test result of the experimenter 3 of the present invention; Figure 8 This is a graph showing the blood sugar lowering effect of a pasta product prepared from asparagus fermented dough of the present invention. DETAILED DESCRIPTION

[0021] The present invention will be further described below in conjunction with the accompanying drawings.

[0022] Example 1: Preparation of asparagus juice.

[0023] Asparagus and asparagus peel and segments are selected, cleaned and disinfected (40-90ppm chlorine dioxide (ClO2) is used for disinfection for ≥30s); the raw materials are crushed into pulp after cleaning; the crushed raw materials are squeezed for juice; the raw materials are thoroughly disinfected by pasteurization technology (the sterilization temperature is within the range of 75℃-105℃, and the discharge temperature is adjusted within the range of 40℃-65℃; butterfly separation (control the insoluble solids at 1.0-3% (4Brix), and the comprehensive content is less than 3%); low-temperature vacuum concentration (using three-effect concentration, the first effect temperature is 70℃-90℃, the second effect temperature is 50℃-70℃, and the third effect temperature is 40℃-60℃); degassing; ultra-high temperature instantaneous sterilization (temperature control 115℃-137℃, time 15-45s, outlet temperature is 30-40℃); filling preparation.

[0024] Example 2: Preparation of fermented dough.

[0025] The asparagus yeast selected was the LSNO1 yeast from Shandong Juxinyuan Agricultural Technology Co., Ltd., patent number: ZL202410294571.4 for "A kind of asparagus yeast and its application". The yeast is currently deposited in the General Microbiological Center of China Microbiological Culture Collection Committee, with the deposit number: CGMCC No.29806.

[0026] The fermentation technology of this embodiment screened strains and combinations suitable for asparagus juice fermentation, analyzed the characteristics of asparagus yeast fermenting asparagus juice, and determined the time and temperature of asparagus yeast fermenting asparagus juice. The differences in nutrients before and after dough fermentation were compared and analyzed. Compared with unfermented asparagus juice and flour, asparagus yeast produced chromium yeast after fermentation with carbon source (asparagus juice plus flour). The chromium component in asparagus can be used to ferment chromium yeast by asparagus yeast, which promotes the generation of chromium yeast. Asparagus yeast fermentation can significantly increase the content of flavonoids and saponins. The asparagus yeast and its combination screened by this patent have the beneficial effects of increasing asparagus nutrients and low glycemic index in finished products in asparagus juice fermentation.

[0027] Ratio of fermented dough: 15-40 parts of water, 15-40 parts of asparagus concentrate, 0.1-1 part of asparagus yeast, and 100 parts of flour.

[0028] The effect of fermentation temperature on the fermentation strains is shown in the table below and Figure 1 .

[0029] The following table is the experimental data record table (the following culture temperature is 36.5):

[0030] .

[0031] Example 3: Method for preparing noodles using fermented dough.

[0032] Take the following ingredients by mass: 20 parts of water, 25 parts of asparagus concentrate (24°Bx), 1 part of asparagus yeast, and 100 parts of flour. Mix the dough, ferment the fresh noodles, roll the noodles, dry them, cut them into sections, inspect them, and package them.

[0033] In this embodiment, the fermentation of fresh noodles is controlled for 40 minutes; the final diameter of the rolled noodles is 0.9 mm; the moisture content is controlled to 60% and the temperature is controlled to 42°C during drying.

[0034] The final ingredients of asparagus noodles are shown in the table below: 1. Nutritional ingredients: 2. Sensory indicators: 3. Physical and chemical indicators: Example 4: Changes in the structure of fermented dough.

[0035] Changes in the texture characteristics of dough fermented with asparagus concentrate juice. With the increase in the amount of fermented asparagus concentrate juice (referring to asparagus juice with asparagus yeast added and still in the fermentation state), the tensile strength, tensile distance and shear force of noodles all showed an upward trend. When the addition amount was 0%, the tensile strength, tensile distance and shear force of noodles were 27.50 g, 57.06 mm and 231.24 g, respectively. When the addition amount was 10%, the values ​​increased by 50.54%, 58.8% and 17.40%, respectively. When the addition amount was 20%, the values ​​increased by 64.98%, 86.99% and 28.68%, respectively. When the addition amount was 30%, the values ​​increased by 81.45%, 105.69% and 41.54%, respectively. This shows that the addition amount of fermented asparagus concentrate juice has a great influence on the texture characteristics of noodles. Although the addition of fermented asparagus concentrate juice has little effect on the cooking characteristics of noodles, it has an absolute effect on tensile strength, tensile distance and shear force. See Figure 2 .

[0036] Effects of the amount of fermented asparagus concentrate added on the gluten indices of fermented dough.

[0037] The gluten water holding rate in the dough increases with the increase of the amount of fermented asparagus concentrate added. When 10% fermented asparagus concentrate is added, the gluten water holding rate is 193%; when 20% fermented asparagus concentrate is added, the gluten water holding rate reaches a maximum of 197%; when 30% fermented asparagus concentrate is added, the gluten water holding rate reaches a maximum of 199%; after adding fermented asparagus concentrate, the gluten water holding rate is higher than the blank, which shows that the addition of fermented asparagus concentrate can increase the gluten water holding rate in the dough. This is because the water absorption rate and water holding rate of dietary fiber in fermented asparagus concentrate are higher than those of flour. After adding fermented asparagus concentrate, the water holding rate of gluten will increase. The protein and dietary fiber content in fermented asparagus concentrate is relatively high. The protein in fermented asparagus concentrate can increase the protein content of flour. The dietary fiber in fermented asparagus concentrate can increase the water absorption rate and water holding rate of dough, and can also increase the water absorption rate and water holding rate of gluten, thereby increasing the wet gluten content. Furthermore, after the fermented asparagus concentrate is slightly fermented, the smaller the particle size of the fermented asparagus concentrate, the more the water-soluble dietary fiber content increases, and the water-soluble dietary fiber has an improving effect on the quality of flour and gluten. These factors combined enable the fermented asparagus concentrate to increase the dry gluten value, wet gluten content, gluten index and gluten water holding rate of flour. Therefore, the fermented asparagus concentrate can improve the gluten quality of flour.

[0038] Effect of fermented asparagus concentrate on gluten content of fermented dough Example 5: Detection of effective ingredients in asparagus juice mixed with fermented dough.

[0039] 1. Determination of saponin content in asparagus fermented dough 1. Instruments and reagents (1) Instruments UV-visible spectrophotometer, constant temperature water bath, analytical balance, Abbe refractometer, volumetric flask, pipette, and transfer gun.

[0040] (2) Reagents Methanol, vanillin (vanillin), ethanol, glacial acetic acid, perchloric acid, sarsaponin, etc. were all of analytical grade.

[0041] (Note: 5% vanillin acetic acid solution: Take 0.5g vanillin and dissolve it in 10mL glacial acetic acid. Ultrasonicator can be used to assist dissolution.) 2. Preparation of reference solution (1) Accurately weigh 10.0 mg of smilaxone and place it in a 5 mL volumetric flask. Dissolve it in methanol and dilute to the mark. Shake well to obtain a 2 mg / mL solution.

[0042] (2) Take 4 mL of the prepared 2 mg / mL sapogenin solution, place it in a 5 mL volumetric flask, and dilute to the mark with methanol to obtain a 1600 mg / mL solution.

[0043] (3) Pipette 2.5 mL of 1600 mg / mL sapogenin solution into a 5 mL volumetric flask and dilute to the mark with methanol to obtain an 800 mg / mL solution.

[0044] (4) Pipette 2.5 mL of 800 mg / mL sapogenin solution into a 5 mL volumetric flask and dilute to volume with methanol to obtain a 400 mg / mL solution.

[0045] (5) Pipette 2.5 mL of 400 mg / mL sapogenin solution into a 5 mL volumetric flask and dilute to the mark with methanol to obtain a 200 mg / mL solution.

[0046] (6) Pipette 2.5 mL of 200 mg / mL sapogenin solution into a 5 mL volumetric flask and dilute to the mark with methanol to obtain a 100 mg / mL solution.

[0047] Finally, 100, 200, 400, 800 and 1600 mg / mL of smilax china sapogenin standard solutions were obtained respectively.

[0048] 3 Extraction of saponins from asparagus fermented dough Weigh 5g of crushed asparagus fermented dough powder accurately, place it in a 250mL round-bottom flask, and add 35 times the amount of 70% (v / v) ethanol solution, that is, first add 100mL of 70% ethanol solution, reflux extract at 80℃ for 0.5h, filter the solution with a G2 crucible, and then reflux extract the residue with 75mL70% ethanol solution at 80℃ for 0.5h, filter. Combine the filtrate and use, then dilute to 250mL (V1) with 70% ethanol solution. Shake well and use as the test solution.

[0049] (1) Drawing of standard curve like Figure 3 As shown, 100 mg / mL, 100 mg / mL, 200 mg / mL, 400 mg / mL, 800 mg / mL and 1600 mg / mL of Smilax china standard solution were taken respectively and placed in a 20 mL graduated test tube, and the solvent was evaporated to dryness in a 70 ° C water bath. 200 mL of 5% vanillin acetic acid solution was added, and then 800 mL of perchloric acid was added. After mixing, it was allowed to stand in a 70 ° C water bath for 15 minutes. Ice-bath with an ice bag for 5 minutes, and then 5 mL of glacial acetic acid was added. The sample absorbance was measured at a wavelength of 535 nm with methanol solution as a blank reference, and a standard curve was drawn to calculate the regression equation y=ax+b, with the absorbance as the ordinate and the mass of sapogenin in 100 mL of standard solution as the abscissa, in mg.

[0050] (2) Sample determination Take 0.1mL of the treated sample solution (V2) and place it in a 20mL graduated test tube. Volatilize the solvent to dryness in a 70℃ water bath. Add 200mL of 5% vanillin acetic acid solution and then add 800mL of perchloric acid. Mix well and place in a 70℃ water bath for 15min. Place in an ice bath with an ice bag for 5min, then add 5mL of glacial acetic acid. Determine the absorbance A of the sample at a wavelength of 535nm using a constant volume of solvent (distilled water as a blank for asparagus juice and 70% ethanol as a blank for asparagus fermented dough) as a reference.

[0051] 4 Determination of total saponin content in asparagus The saponin content in asparagus fermented dough was calculated according to the following formula.

[0052] Total saponin content of asparagus (calculated as sarsaponin) / (g / 100mL) =

[0053] Where: A - absorbance of each solution; b - intercept of the regression line; V1 - volume of the fixed volume; a - slope of the regression line; V2 - volume of the diluted solution; V —Measure the volume or mass of the sample liquid.

[0054] 5 Conclusion The content of saponin in the sample was obtained according to the formula.

[0055] Determination method: Spectrophotometric method (vanillin-glacial acetic acid-perchloric acid method).

[0056] Reference substance: Smilax glabra sapogenin Measurement results 2. Determination of flavonoids content in asparagus fermented dough 1. Experimental Materials, Reagents and Instruments 1.1 Materials and reagents Polyamide (polycaprolactam, 30-60 mesh, for column chromatography); anhydrous ethanol, sodium nitrite, aluminum nitrate, sodium hydroxide: all of analytical grade.

[0057] 1.2 Main instruments UV-1100 spectrophotometer, RE-52AA rotary evaporator.

[0058] 2 Experimental methods 2.1 Sample preparation The conditions for ethanol extraction of asparagus fermented dough are as follows: weigh 5 g of 100-200 mesh asparagus fermented dough into a conical flask, extraction temperature 70°C, ethanol concentration (v / v) 70%, solid-liquid ratio 1:15, water bath extraction time 3.5 h. Filter the sample extract, wash with ethanol, combine the filtrate, put it into a round-bottom flask, and vacuum concentrate to about 15 ml; filter, transfer to a 25 ml colorimetric tube, make up to volume with ethanol, shake well, and set aside.

[0059] 2.2 Detection methods 2.2.1 Polyamide-UV method (1) Establishment of standard curve Weigh 5.0 mg of rutin reference substance dried to constant weight accurately, dissolve it with methanol, shake well, and dilute to 100 ml. Accurately pipette 0 ml, 1.0 ml, 2.0 ml, 3.0 ml, 4.0 ml, and 5.0 ml of the above rutin standard solution (50 μg / ml) into a 10 ml colorimetric tube, add methanol to the scale, shake well, and measure the absorbance at a wavelength of 360 nm (with methanol as the reference substance). Draw a standard curve with absorbance as the horizontal axis and the concentration of the reference substance as the vertical axis, and obtain the regression equation of the standard curve.

[0060] (2) Determination method of test samples Accurately weigh 1g of polyamide resin in an evaporating dish, take 1ml of the sample reserve solution and evenly add it to the polyamide resin, evaporate the ethanol in a 70℃ water bath, and transfer it to the resin column. Elute with 20ml of benzene, discard the benzene solution: then elute with methanol, discard the first 1ml-2ml of effluent, collect the subsequent effluent, make up to 25ml, use methanol as the reference solution, and measure the absorbance at a wavelength of 360nm. Calculate the total flavonoid content.

[0061] 2.2.2 Spectrophotometry (1) Establishment of standard curve Rutin standard solution: Accurately weigh 10.000 mg of rutin reference substance dried to constant weight at 105°C, dissolve it in methanol and make up to 10 ml.

[0062] Accurately pipette rutin standard solution (1000μg / ml): 0, 0.1, 0.2, 0.3, 0.4, 0.5ml into a 10ml colorimetric tube, add 0.3ml of 5% NaN02 solution, shake well and place for 6min, add 0.3ml of 10% Al(NO3)3 solution, shake well and place for 6min, add 4ml of 4% NaOH solution, then make up to volume with ethanol or water, shake well, place for 20min, and measure absorbance at a wavelength of 510nm. Draw a standard curve with absorbance as the horizontal axis and concentration as the vertical axis, and calculate the regression equation.

[0063] (2) Determination method of test samples Accurately pipette 1 ml of sample reserve solution into a 10 ml volumetric flask, add 30% ethanol to 5 ml, add NaNO2:-Al(NO3)3:-NaOH color development system (as described above), shake well, let stand for 20 min, use the corresponding reagent as blank, measure the absorbance at 510 nm, and calculate the content of total flavonoids in the sample.

[0064] 2.2.3 Dual wavelength spectrophotometry.

[0065] (1) Establishment of standard curve The pretreatment method was the same as the spectrophotometric method. The absorbance was measured at 510 nm and 584 nm respectively. The difference between the two was used as the horizontal axis, and the concentration was used as the vertical axis to draw a standard curve and calculate the regression equation.

[0066] (2) The method for the determination of the test samples was the same as the spectrophotometric method. The absorbance was measured at 510 nm and 584 nm respectively, and the total flavonoid content was calculated.

[0067] 2.3 Stability test Take three sample solutions respectively and measure them by polyamide-UV method, spectrophotometry and dual wavelength spectrophotometry. Take the following time points: 0min, 10min, 20min, 30min, 1h, 2h.

[0068] 2.4 Precision experiment Three sample solutions were taken respectively and measured by polyamide-UV method, spectrophotometry and dual-wavelength spectrophotometry.

[0069] 2.5 Spike recovery experiment Six samples with known content were precisely aspirated and divided into two groups. Appropriate amount of reference substance was precisely added to each group. The absorbance was determined according to the polyamide-UV method, spectrophotometry, and dual-wavelength spectrophotometry determination steps, and the sample recovery rate was calculated.

[0070] 3. Measurement results 3. Determination of chromium yeast content in asparagus fermented dough 1 Materials and methods 1.1 Instruments and reagents UV-visible spectrophotometer: UV-2550; super constant temperature water bath: SYC-15C; acidity meter: PHS-3C; microwave digester: ETHOSE; quartz sub-boiling high-purity water distiller: SYZ-B; Potassium dichromate, phosphoric acid, potassium iodide, polyvinyl alcohol: analytical grade; Saffron red T: biological dye; Brewer's yeast powder: food grade; Test water: double distilled water.

[0071] 1.2 Test methods 1.2.1 Preparation of chromium (VI) standard stock solution Weigh 0.2829 g of the reference reagent potassium dichromate that has been dried at 105°C for 2 hours, dissolve it in water and make up to 1L to obtain a 100.0 μg / ml chromium (VI) standard stock solution, store it in a refrigerator at 4°C for later use. Dilute it to a 5.0 ug / ml standard solution when using.

[0072] 1.2.2 Sample processing Weigh 0.5g (accurate to 0.0001g) yeast powder into a digestion tank, add 6ml nitric acid and 2ml hydrogen peroxide, place in a microwave digestion instrument, heat from room temperature to 120℃ within 5min and keep constant temperature for 5min, then heat to 160℃ within 5min and keep constant temperature for 10min, then heat to 180℃ within 5min and keep constant temperature for 10min, digestion is completed to obtain a transparent solution. After cooling, take out the digestion tank, and remove the acid on a 140~160℃ hot plate to 0.5~1.0ml. After cooling, transfer the digestion solution to a triangular flask, add 40ml water, adjust the pH to 12 with 2mol / l sodium hydroxide, add 20g / L potassium permanganate solution until the solution turns red, heat and boil on an electric stove for 20min, if the purple-red color fades during this period, potassium permanganate solution should be added in time. After heating is completed, immediately add 95% ethanol to fade the purple-red color, shake well, adjust the pH to 7.0 with 1 mol / l nitric acid solution, filter while hot, place the filtrate in a 50 ml volumetric flask, and wash 3 times with a small amount of hot water, add the washing liquid into the volumetric flask, add water to the scale, and the sample solution to be tested is obtained.

[0073] 1.2.3 Determination method Take two 25ml stoppered colorimetric tubes, add 4mol / L phosphoric acid solution, a certain amount of chromium (VI) standard solution or sample solution, 0.1mol / L potassium iodide solution, 10g / l polyvinyl alcohol solution, 5.0x10-mol / L saffron red T solution to one of them, dilute to 25ml with water, and shake well; prepare the other reagent blank at the same time, but do not add chromium (VI). After the reaction is complete in the dark, use the reagent blank as a reference, use a 1cm colorimetric dish, and use a spectrophotometer at a wavelength of 460nm to measure the absorbance of the ion association complex system.

[0074] 1.2.4 Selection of measurement wavelength Scan the absorption spectra of the reagent blank (with water as reference) and the ion-association complex system (with the reagent blank as reference) according to the method in 1.2.3, and determine the measurement wavelength based on the maximum absorption peak of the spectrum.

[0075] 1.2.5 Selection of measurement conditions The selection and dosage of the main factor reaction medium that affects the reaction, potassium iodide dosage, saffron red T dosage, the selection and dosage of surfactant, reaction temperature and reaction time are the investigation factors, absorbance is the investigation index, single factor test is carried out respectively, absorbance is measured under the determination wavelength in 1.2.4 by the method of 1.2.3, and suitable determination conditions are optimized. Wherein the selection for reaction medium and surfactant is operated according to the following steps: respectively investigate 3 kinds of mediums of hydrochloric acid, sulfuric acid and phosphoric acid, select reaction medium according to absorbance, then investigate its concentration, add 1,4, each 5ml of medium solution of 10mol / l, then determine medium suitable concentration according to absorbance, then determine the optimum dosage by the following single factor test method. Investigate 8 kinds of common surfactants respectively, its concentration is 10g / L (or 10ml / l), and consumption is 2ml, select surfactant according to absorbance, then determine the optimum dosage by the following single factor test method. The single factor test steps are as follows: for the reaction conditions, the appropriate concentration medium solution is 3.0 ml, 0.1 mol / l potassium iodide solution is 3.0 mL, 10 g / L (or 10 mL / L) appropriate surfactant solution is 2.0 mL, 5.0 x 10 -4 4.0 mL of 1 mol / l saffron red T solution, reaction temperature 20°C, reaction time in the dark for 15 min, change the reaction conditions one by one, keep other reaction conditions unchanged and conduct experiments, and determine the best reaction conditions based on the absorbance value.

[0076] 1.2.6 Drawing of standard curve Accurately add 0.00, 0.50, 1.00, 1.50, 2.00, and 2.50 mL of chromium (VI) standard solution to 6 25 mL colorimetric tubes, respectively, to make the chromium (VI) mass concentrations 0.0, 0.1, 0.2, 0.3, 0.4, and 0.5 μg / ml, respectively. Determine according to the method in 1.2.3 under the conditions in 1.2.5. Draw a standard curve with absorbance as the ordinate and chromium (VI) mass concentration as the abscissa.

[0077] 1.2.7 Effect of coexisting ions Add 2.0mL of chromium (VI) standard solution to a 25mL colorimetric tube, and determine the absorbance according to the method in 1.2.3 under the conditions in 1.2.5; take several other 25mL colorimetric tubes, and in addition to adding 2.0mL of chromium (VI) standard solution, add a certain amount of the coexisting ions to be examined, and then determine the absorbance in the same way as above, and calculate the relative error of the two absorbance measurements to determine whether the coexisting ions interfere with the determination of chromium (VI).

[0078] 1.2.8 Determination of chromium content in samples Take 2.0 ml of the sample solution in 1.2.2 into a 25 ml colorimetric tube and determine it according to the method in 1.2.3 under the conditions in 1.2.5. Calculate the chromium content in the sample based on the absorbance of the sample and the linear regression equation of the standard curve.

[0079] 2. Measurement results

[0080] Functional effects of noodles prepared by fermentation of asparagus juice Zebrafish blood glucose test results: The bar chart of the sample efficacy test results is as follows: Figure 4 shown.

[0081] The above results were confirmed by Feifan Standard Technical Services (Suzhou) Co., Ltd. to have low glycemic efficacy in the Feifan testing experiment.

[0082] Human blood sugar test results: The data are the results of the experiment on edible asparagus juice fermented noodles. Figure 5-7 (Icons for some experimenters), this experiment fixed 10 diabetic patients to eat noodles fermented with asparagus juice. After six to seven weeks of experiments, it was found that noodles fermented with asparagus juice can be eaten by diabetic patients. After eating, there was a slow rise in blood sugar. The experimental results showed that noodles fermented with asparagus juice has the effect of lowering blood sugar.

[0083] By combining asparagus yeast with special flour, changing the starch conversion of the flour, and combining it with the nutritional components of asparagus juice, we prepare a series of asparagus staple food products with a low glycemic index, intestine-moistening, blood pressure-lowering, and blood lipid-lowering effects.

[0084] The flavonoid content of asparagus of the present invention is increased from 1.3 mg / g to 3.9 mg / g; the saponin content of asparagus is increased from 55 mg / 100 g to 164 mg / 100 g; the chromium element in the asparagus concentrated juice is fermented by asparagus yeast, and the chromium yeast element is detected in the asparagus fermented dough; the staple food product prepared by the asparagus fermented dough is subjected to zebrafish and syphilis patient human body experiments, and it is concluded that the staple food prepared by the asparagus fermented dough has a low blood sugar effect.

[0085] Example 6: Method for preparing other pasta using fermented dough.

[0086] 1. Method for preparing steamed bread using fermented dough 1.1 Process flow Preparation of fermented dough→fermentation→fermented dough, water, flour→kneading→pressing→molding→proofing→steaming→finished product; the above process ratio is: 70-95 parts of fermented dough, 20-30 parts of water, and 10-20 parts of flour.

[0087] 1.2 Sensory Evaluation Index A 10-member scoring panel was set up to evaluate the sensory evaluation of steamed buns fermented with asparagus concentrate juice. The scoring range was 32 to 100 points, with the average score as a reference. The scoring was repeated 3 times and the average was taken. The specific sensory evaluation standards are shown in the table below: 2 Methods for preparing bread using fermented dough The fermented dough is weighed → auxiliary materials (salt, eggs, butter) are added → stirring and kneading (20 minutes) → standing (8 minutes) → kneading and shaping → putting on a plate for proofing (temperature 32°C, humidity 90%, 180 minutes) → baking (temperature 160°C, 20 minutes) → cooling → finished product; the above process ratio is: 70-95 parts of fermented dough, 1-3 parts of salt, 5-10 parts of eggs, and 5-10 parts of butter.

[0088] 1.2 Sensory evaluation index A 10-member scoring panel was set up, and each member gave a sensory evaluation of the steamed buns fermented with asparagus concentrate juice. The scoring range was 32 to 100 points, with the average score as a reference. The scoring was repeated 3 times and the average was taken. The specific sensory evaluation standards are shown in the table below.

[0089] 3 Method for preparing instant noodles using fermented dough Batching → conveying (positive pressure air) → mixing → dough lifting → feeding → primary extrusion → secondary extrusion → corrugation forming → cooling → quantitative cutting → side-by-side conveying → steaming → drying → conveying in rows → adding seasoning bags (sauce bags, powder bags, vegetable bags, vinegar bags, etc.) → single bag packaging → top plate conveying → boxing → belt conveying → date coding → stacking → sampling inspection → finished product.

[0090] The above process ratio is: 80-90 parts of fermented dough, 24-26 parts of potato starch, 15-18 parts of buckwheat flour, 17-19 parts of corn flour, and 9-11 parts of sweet potato flour.

[0091] This process adopts the extrusion and ripening process to produce asparagus concentrate juice fermented dough instant noodles, so that the material is squeezed by the screw in the machine cylinder and ripened at a relatively high temperature, which can achieve the effect of disinfection and sterilization without causing the material to expand. Then, it goes through a series of processes such as corrugation forming, cooling, quantitative cutting, re-steaming, and drying to produce non-fried and highly ripened instant noodles.

[0092] 3.1 Physical and chemical indicators 3.2 Hygiene indicators

[0093] 4 Method for preparing rice noodles using fermented dough Rice → soak → remove impurities → drain → cover → soak and check → add fermented dough → mix → add water and stir → let stand → extrude and shape → heat → cool → measure → pack.

[0094] 4.1 Sensory Evaluation A 10-member scoring panel was set up to evaluate the sensory performance of rice noodles prepared from asparagus concentrate fermented dough. The scoring range was 0-10 points, with the average score as a reference. The scoring was repeated 3 times and the average was taken. The specific sensory evaluation standards are shown in the table below: .

[0095] The hypoglycemic effect of asparagus fermented dough in preparing pasta products Figure 8 .

[0096] Through human experiments, it was found that steamed buns, bread, instant noodles and rice noodles prepared with dough fermented with asparagus concentrate juice all have low glycemic effects. Therefore, the invention of this patent is not limited to the above embodiments, and products equivalent to other staple foods prepared with fermented pasta are also within the scope of protection of this patent.

[0097] Asparagus concentrated juice fermented dough is fermented by asparagus yeast, so that the starch in the asparagus fermented dough is fully converted into amino acids that can be absorbed by the human body. The finished product is easy to digest and absorb, can improve anemia, enhance immunity and balance nutrient absorption, and has the effect of nourishing the gastrointestinal tract when eaten. The main nutrients of asparagus fermented dough include carbohydrates, proteins and amino acids. Asparagus fermented dough is rich in vitamin A and trace elements such as folic acid, selenium, iron, manganese, zinc, and rich in flavonoids, saponins and other active ingredients. Asparagus fermented dough has chromium yeast, which can regulate blood sugar, enhance insulin activity, and improve human sugar metabolism, thereby preventing and improving symptoms such as diabetic fatigue. The asparagus fermented dough prepared by the present invention belongs to a nutritional health food, and has the effects of low glycemic index, laxative, lowering blood pressure, lowering blood lipids, anti-oxidation, anti-tumor, and improving immunity.

Claims

1. A method for preparing pasta by fermenting asparagus juice, characterized in that: The following steps are involved: Step 1: Preparation of asparagus juice concentrate; Asparagus, asparagus peel and asparagus segments are selected, cleaned and sterilized; after cleaning, the raw materials are crushed into pulp; the crushed raw materials are squeezed for juice; the raw materials are thoroughly sterilized by pasteurization technology; butterfly separation, comprehensive <3%; then low-temperature vacuum concentration; degassing; ultra-high temperature instant sterilization; filling and preparation; Step 2: Preparation of fermented dough; The fermented dough ratio is calculated by weight: 15-40 parts of water, 15-40 parts of asparagus concentrate, 0.1-1 parts of asparagus yeast, and 100 parts of flour; At 32-40℃, asparagus yeast is 2.85x10 6 The asparagus yeast was cultured under the value of , and the fermentation time was 40min; Step 3: Make pasta using the fermented dough prepared in step 2.

2. The method according to claim 1, characterized in that In step 1, 40-90 ppm chlorine dioxide ClO2 is used for cleaning and disinfection for ≥ 30 s, the pasteurization temperature is in the range of 75°C-105°C, and the discharge temperature is in the range of 40°C-65°C.

3. The method according to claim 1, characterized in that In step 1, the butterfly separation conditions are: controlling the insoluble solids to 1.0-3% 4Brix, and the overall content to <3%.

4. The method according to claim 1, characterized in that In step 1, the low-temperature vacuum concentration conditions are: three-effect concentration, the first effect temperature is 70°C-90°C, the second effect temperature is 50°C-70°C, and the third effect temperature is 40°C-60°C.

5. The method according to claim 1, characterized in that In step 1, the temperature of ultra-high temperature instantaneous sterilization is controlled at 115°C-137°C, the time is 15-45s, and the outlet temperature is 30-40°C.

6. Wheat flour prepared according to the method according to any one of claims 1 to 5, characterized in that Including but not limited to noodles, steamed buns, and rice noodles.

7. The pasta according to claim 6, characterized in that When preparing noodles, the ingredients are 70-95 parts of the fermented dough prepared in step 2, 20-30 parts of water, and 10-20 parts of flour.

8. The pasta according to claim 6, characterized in that When preparing bread, the ingredients are 70-95 parts of the fermented dough prepared in step 2, 1-3 parts of salt, 5-10 parts of eggs, and 5-10 parts of butter.

9. The pasta according to claim 6, characterized in that When preparing instant noodles, the ingredients are 80-90 parts of the fermented dough prepared in step 2, 24-26 parts of potato starch, 15-18 parts of buckwheat flour, 17-19 parts of corn flour, and 9-11 parts of sweet potato flour.

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