High-fiber noodles containing mesona chinensis residues obtained after ganoderma lucidum fermentation and preparation method of high-fiber noodles
The mycelium fermentation of Ganoderma lucidum and the preparation of high-fiber noodles with wheat flour was solved, which solved the problems of low utilization rate of the mycelium slag and high GI value of the noodles, and achieved the effect of reducing blood sugar and improving the health of the noodles.
Patent Information
- Application Number
- CN202411338678.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-25
- Publication Date
- 2024-12-17
AI Technical Summary
The low utilization rate of Xiancao residue leads to environmental pollution and loss of economic benefits. At the same time, the rapid digestion of starch in commercial noodles leads to a hyperglycemia reaction, increasing the risk of "three highs".
Ganoderma lucidum mycelium fermentation is used to treat the fairy grass residue, degrade insoluble fiber, improve the taste and nutritional content, and combine the fermented fairy grass residue with wheat flour to prepare high-fiber noodles to control blood sugar levels.
It improves the GI value of the noodles, reduces the blood sugar level after meals, delays the digestion rate of starch, improves the health and performance of the noodles, and solves the problem of accumulation of by-products of Xiancao Gum production.
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Figure CN119138546A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, in particular to high-fiber noodles containing herba jellyfish residues obtained after fermentation of ganoderma lucidum and a preparation method thereof. Background Art
[0002] Grass jelly, also known as fairy grass, jelly grass, etc., is a plant that can be used as both medicine and food. Grass jelly residue is a by-product of the preparation of grass jelly glue, and the company's daily production volume is huge. Grass jelly residue contains a large amount of dietary fiber, of which the insoluble fiber content is as high as more than 80%, but the utilization rate of grass jelly residue is extremely low. And because grass jelly residue contains a large amount of insoluble fiber, it has disadvantages such as rough taste and poor palatability, which leads to a decrease in edibility and consumer acceptance. Therefore, a large amount of grass jelly residue is mostly treated by composting or landfilling, causing serious environmental burden and economic loss. Therefore, how to improve the utilization rate of grass jelly residue and expand its application scope has become one of the current industry problems that need to be solved urgently.
[0003] Noodles are one of the staple foods consumed worldwide. They are usually made of wheat flour as the main raw material. The content of rapidly digestible starch (RDS) in ordinary commercial noodles is high, which can easily cause hyperglycemia after meals. They belong to high GI noodles and increase the risk of "three highs". Therefore, the social market demand for reducing the GI value of noodles has increased. The present invention intends to use grass jelly residue as a raw material to prepare a high dietary fiber noodle (referred to as high fiber noodles), in order to solve the environmental and resource waste problems caused by the accumulation of by-products in the production of grass jelly glue, while improving the performance of noodle products. Summary of the invention
[0004] The purpose of the present invention is to provide a high-fiber noodle containing the grass jelly residue after fermentation of ganoderma lucidum and a preparation method thereof, so as to solve the problems existing in the above-mentioned prior art. The high-fiber noodles prepared by the present invention fully utilize all the nutrients of the grass jelly residue after fermentation, and can improve the performance of noodle products while solving the environmental and resource waste problems caused by the accumulation of byproducts of grass jelly production.
[0005] To achieve the above object, the present invention provides the following solutions:
[0006] The present invention provides a method for preparing fermented grass jelly residue powder, comprising the following steps:
[0007] Wash and crush the grass jelly residue, add water to a water content of 50-60 wt %, adjust the pH to 10, and pack into culture bags, sterilize and cool to obtain a sterilized culture medium;
[0008] The sterilized culture medium is inoculated with ganoderma lucidum strains, and then cultured in the dark. After the ganoderma lucidum mycelium grows and ferments for 15-20 days, the fermented culture is collected, dried, and ground into powder to obtain the fermented grass jelly residue powder.
[0009] Furthermore, the culture bag is a polypropylene bag.
[0010] Furthermore, the temperature of the light-proof culture is 25-28°C.
[0011] The present invention also provides fermented grass jelly residue powder prepared according to the above preparation method.
[0012] The present invention also provides application of the fermented grass jelly residue powder in preparing health food for controlling blood sugar.
[0013] Furthermore, the health food is high-fiber noodles.
[0014] The present invention also provides a high-fiber noodle containing fermented herbal jelly residue of ganoderma lucidum, comprising the following raw materials in parts by weight: 85-95 parts of wheat flour, 5-15 parts of the fermented herbal jelly residue powder, 1-2 parts of salt, 8 parts of gluten powder and 40-60 parts of water.
[0015] The present invention also provides a method for preparing the above-mentioned high-fiber noodles, comprising the following steps:
[0016] Putting the fermented grass jelly residue powder into water and boiling it under boiling conditions to obtain a slurry;
[0017] After the slurry is cooled, wheat flour, salt, gluten and the remaining amount of water are added, mixed and kneaded into dough, which is then processed into a noodle shape and hung to dry to obtain the high-fiber noodles.
[0018] Furthermore, the cooking time is 3-4 minutes.
[0019] The present invention discloses the following technical effects:
[0020] The present invention provides a high-fiber noodle containing grass jelly residue after fermentation of ganoderma lucidum and a preparation method thereof. The present invention utilizes ganoderma lucidum mycelium to ferment and degrade the insoluble fiber of the grass jelly residue, and the grass jelly residue is subjected to biological fermentation to improve the taste and nutritional content, thereby obtaining a high-dietary fiber noodle that can control blood sugar. The grass jelly residue biologically modified by ganoderma lucidum mycelium can slow down the digestion and hydrolysis rate of starch in wheat flour, thereby reducing the blood sugar level of the human body after a meal. The fermented grass jelly residue affects the texture and taste of the noodles, and the dietary fiber and active substances reduce the GI value of the noodles, thereby improving the performance of the noodle product. The high-fiber noodle product belongs to the field of sugar control and health and wellness products.
[0021] The high-fiber noodles prepared by the present invention fully utilize all the nutrients of the fermented grass jelly residue, improve the processing technology of the grass jelly residue components by using fungal mycelium fermentation, reduce the processing cost of agricultural by-products, and solve the environmental and resource waste problems caused by the accumulation of by-products. The present invention solves the technical bottleneck problem of grass jelly glue production enterprises in the treatment of the accumulation and decay of grass jelly residue. BRIEF DESCRIPTION OF THE DRAWINGS
[0022] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.
[0023] Figure 1 Schematic diagram of noodle samples prepared in Examples 1-3 and Comparative Example 1; wherein AD are noodle samples prepared in Examples 1-3 and Comparative Example 1, respectively;
[0024] Figure 2 is a starch digestion rate diagram of noodle samples; wherein 0%, 5%, 10% and 15% represent noodle samples prepared in comparative example 1 and examples 1-3 respectively; write bread represents the positive control group;
[0025] Figure 3 This is a scanning electron microscope image of the noodle sample prepared in Comparative Example 1;
[0026] Figure 4 This is a scanning electron microscope image of the noodle sample prepared in Example 1;
[0027] Figure 5 This is a scanning electron microscope image of the noodle sample prepared in Example 2;
[0028] Figure 6 This is a scanning electron microscope image of the noodle sample prepared in Example 3. DETAILED DESCRIPTION
[0029] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.
[0030] It should be understood that the terms described in the present invention are only for describing a particular embodiment and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.
[0031] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.
[0032] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.
[0033] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.
[0034] The fermentation culture of the present invention refers to a microecological product formed by a microbial strain after sufficient fermentation on a specific culture medium under specific process conditions. It is mainly composed of extracellular metabolites of the microbial strain, a culture medium that has mutated after fermentation, and microbial cells.
[0035] The ganoderma used in the following examples is Ganoderma destructans, which was purchased from Jiangdu Tianda Edible Fungi Research Institute.
[0036] Example 1
[0037] A high-fiber noodle containing the grass jelly residue after fermentation of ganoderma lucidum, the preparation method is as follows:
[0038] (1) Wash and crush the grass jelly residue, add water to a water content of 50 wt %, adjust the pH to 10 with edible lime, and pack into polypropylene bags, seal with a culture cover, sterilize at 121° C. for 90 min, and then cool to room temperature to obtain a sterilized culture medium.
[0039] (2) In a sterile environment, the sterilized culture medium was inoculated with Ganoderma lucidum, and then placed in a constant temperature incubator at 25° C. in the dark for cultivation.
[0040] (3) After 20 days of fermentation of the mycelium of Ganoderma lucidum, the fermentation culture was collected, dried, ground into powder and passed through a 60-mesh sieve to obtain the sieved material, which was named fermented grass jelly residue powder and set aside.
[0041] (4) Preparation of high-fiber noodles:
[0042] The raw material composition is as follows by weight: 95 parts of wheat flour, 5 parts of fermented grass jelly residue powder prepared in step (3), 1 part of salt, 8 parts of gluten powder and 40 parts of water.
[0043] The preparation process is as follows:
[0044] The fermented grass jelly residue powder is put into water and boiled for 3 minutes under boiling conditions to obtain a slurry (without filtering operation, i.e., containing water-insoluble substances in the fermented grass jelly residue powder). After the slurry is cooled, wheat flour, salt, gluten and the remainder of water are added, mixed and kneaded into dough, which is repeatedly folded and pressed into dough sheets by the rollers of a noodle machine, and then cut into noodles of the same thickness (1mm×3mm). After hanging to dry, high-fiber noodles containing the fermented grass jelly residue of Ganoderma lucidum are obtained.
[0045] Example 2
[0046] The same as Example 1, except that, by weight, the raw material composition of the high-fiber noodles is: 90 parts of wheat flour, 10 parts of fermented grass jelly residue powder prepared in step (3), 1 part of salt, 8 parts of gluten powder and 40 parts of water.
[0047] Example 3
[0048] The same as Example 1, except that, by weight, the raw material composition of the high-fiber noodles is: 85 parts of wheat flour, 15 parts of fermented grass jelly residue powder prepared in step (3), 1 part of salt, 8 parts of gluten powder and 40 parts of water.
[0049] Example 4
[0050] A high-fiber noodle containing the grass jelly residue after fermentation of ganoderma lucidum, the preparation method is as follows:
[0051] (1) Wash and crush the grass jelly residue, add water to a water content of 55 wt %, adjust the pH to 10 with edible lime, divide the mixture into polypropylene bags, seal the bags with culture caps, sterilize the bags under high pressure at 121° C. for 90 min, and then cool the bags to room temperature to obtain a sterilized culture medium.
[0052] (2) In a sterile environment, the sterilized culture medium was inoculated with Ganoderma lucidum, and then placed in a constant temperature incubator at 26° C. in the dark for cultivation.
[0053] (3) After 17 days of fermentation of the mycelium of Ganoderma lucidum, the fermentation culture was collected, dried, ground into powder and passed through a 60-mesh sieve to obtain the sieved material, which was named fermented grass jelly residue powder and set aside.
[0054] (4) Preparation of high-fiber noodles:
[0055] The raw material composition is as follows by weight: 90 parts of wheat flour, 10 parts of fermented grass jelly residue powder prepared in step (3), 1.5 parts of salt, 8 parts of gluten powder and 50 parts of water.
[0056] The preparation process is as follows:
[0057] The fermented grass jelly residue powder is put into water and boiled for 4 minutes under boiling conditions to obtain a slurry (without filtering operation, i.e., containing water-insoluble substances in the fermented grass jelly residue powder). After the slurry is cooled, wheat flour, salt, gluten and the remainder of water are added, mixed and kneaded into dough, which is repeatedly folded and pressed into dough sheets by the rollers of a noodle machine, and then cut into noodles of the same thickness (1mm×3mm). After hanging to dry, high-fiber noodles containing the fermented grass jelly residue of Ganoderma lucidum are obtained.
[0058] Example 5
[0059] A high-fiber noodle containing the grass jelly residue after fermentation of ganoderma lucidum, the preparation method is as follows:
[0060] (1) Wash and crush the grass jelly residue, add water to a water content of 60 wt %, adjust the pH to 10 with edible lime, and pack into polypropylene bags, seal with culture cover, sterilize at 121° C. for 90 min, and then cool to room temperature to obtain a sterilized culture medium.
[0061] (2) In a sterile environment, the sterilized culture medium was inoculated with Ganoderma lucidum, and then placed in a constant temperature incubator at 28° C. in the dark for cultivation.
[0062] (3) After 15 days of fermentation of the mycelium of Ganoderma lucidum, the fermentation culture was collected, dried, ground into powder and passed through a 60-mesh sieve to obtain the sieved material, which was named fermented grass jelly residue powder and set aside.
[0063] (4) Preparation of high-fiber noodles:
[0064] The raw material composition is as follows by weight: 85 parts of wheat flour, 15 parts of fermented grass jelly residue powder prepared in step (3), 2 parts of salt, 8 parts of gluten powder and 60 parts of water.
[0065] The preparation process is as follows:
[0066] The fermented grass jelly residue powder is put into water and boiled for 3 minutes under boiling conditions to obtain a slurry (without filtering operation, i.e., containing water-insoluble substances in the fermented grass jelly residue powder). After the slurry is cooled, wheat flour, salt, gluten and the remainder of water are added, mixed and kneaded into dough, which is repeatedly folded and pressed into dough sheets by the rollers of a noodle machine, and then cut into noodles of the same thickness (1mm×3mm). After hanging to dry, high-fiber noodles containing the fermented grass jelly residue of Ganoderma lucidum are obtained.
[0067] Comparative Example 1
[0068] The raw material composition is as follows by weight: 95 parts of wheat flour, 1 part of salt, 8 parts of gluten and 40 parts of water.
[0069] The preparation process is as follows: the raw materials are mixed and kneaded into dough, which is repeatedly folded and pressed into dough sheets by rollers of a noodle machine, and then cut into noodles of the same thickness (1mm×3mm), and the noodles are obtained after being hung to dry.
[0070] Effect verification example
[0071] The samples of Examples 1-3 and Comparative Example 1 were subjected to simulated in vitro digestion tests, respectively. The specific test method was as follows: the noodles were cooked and chopped, 2.5 g was taken and mixed with 30 mL of deionized water, and placed at 37° C. and shaken to simulate the digestion process (170 rpm). 0.1 mL 10% α-amylase was added to simulate oral digestion, and 0.8 mL 1 mol / L HCl was added 1 min later to terminate oral digestion; 1 mL 10% pepsin solution (dissolved in 0.05 mol / L HCl) was added to start gastric digestion for 30 min, and gastric digestion was terminated by adding 1 mol / L NaHCO3 and 0.2 mol / L maleate buffer (pH 6.0); pancreatic digestion was then started by adding saccharifying enzyme and 5% trypsin (dissolved in 0.2 mol / L maleate buffer), and the digestion system was fixed to 55 mL with deionized water; 2 mL of the digestion liquid was removed and added to anhydrous ethanol to terminate the reaction at 0, 20, 60, 90, 120, 150, and 180 min, respectively. After sampling, centrifugation was performed for 5 min (3000 rpm), and 0.5 mL of the supernatant was aspirated, and the glucose content was determined using a D-glucose (GOPOD) assay kit. The content of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) was calculated using the formula:
[0072]
[0073]
[0074] RS(%)=100%-(RDS+SDS)
[0075] Among them, G0, G 20 , G 120 are the hydrolyzed glucose contents at 0 min, 20 min and 120 min respectively; TS is the total starch content in the sample; 0.9 is the starch conversion coefficient (1 molecule of glucose is less than 1 molecule of water).
[0076] The nonlinear model was used to fit the first-order kinetic digestion curve to analyze the digestion characteristics of starch in noodles:
[0077] C=C ∝ (1-e -kt )
[0078] Where C is the proportion of starch digested at time t; C ∞is the proportion of starch digested at the end of the reaction; k is the kinetic constant for starch hydrolysis.
[0079] The hydrolysis index (HI) was calculated by the area under the starch hydrolysis curve (AUC), and the predicted glycemic index (GI) was obtained by the formula:
[0080]
[0081] GI=39.71+0.549HI
[0082] The hydrolysis index (HI) is the area ratio of the sample to the white bread under the hydrolysis curve.
[0083] Table 1 Hydrolysis rate parameters of noodles and relative starch content
[0084]
[0085] Note: Different letters indicate significant differences.
[0086] The hydrolysis rate parameters and relative starch content test results of each noodle sample are shown in Tables 1 and Figure 2 . The results show that the starch digestion rate of noodles containing fermented grass jelly residue is reduced, the content of rapidly digestible starch is significantly reduced, and the content of resistant starch is significantly increased, so the digestion resistance of noodles is increased. The IDF in the fermented grass jelly residue can inhibit the activity of α-amylase by encapsulation, delaying the decomposition of starch, so the rapidly digestible starch is reduced; similarly, the loose and porous structure of IDF can effectively adsorb glucose molecules and reduce the glucose content in the human body; in addition, the SDF of the fermented grass jelly residue has water absorption and swelling properties, which can prolong the gastric emptying time, increase the sense of fullness and suppress appetite; in summary, the fermented grass jelly residue makes glucose unable to be digested and absorbed through the synergistic effect of IDF and SDF, so as to achieve the effect of lowering blood sugar. Therefore, the GI value of noodles containing fermented grass jelly residue is also significantly reduced; although the GI value is >70, it is still significantly lower than the predicted glycemic index of ordinary noodles, and it belongs to a noodle product that can control blood sugar. The noodles prepared by the present invention achieve the purpose of reducing the GI value, meeting consumer needs, and delaying the rise of blood sugar levels after intake.
[0087] The fiber structure of the samples of Examples 1-3 and Comparative Example 1 was observed as follows: a small section of fresh dry noodles was cut and adhered to a sample holder with double-sided conductive adhesive, and the cross-sectional structure of the noodles was observed using a scanning electron microscope (Xuchang University Nova NanoSEM 450). The results are shown in FIG. Figure 3-Figure 6. The results show that in the noodles of Example 1 and Example 2, a slight increase in small voids can be observed, but the structure remains compact and uniform. This structural change confirms the above-mentioned change result that the fiber adsorbs glucose molecules to lower blood sugar. In the noodles of Example 3, the structure is rough and broken, the holes become larger and too aggregated, and the stratification and folding of the voids are clearly visible. This performance is significantly different from the other groups because the excessive IDF content will destroy the gluten network structure. Fiber and active substances can fill the voids in the original starch, forming a closed state in some areas, thereby protecting the cooking properties of the noodles. When the addition ratio is appropriate, the noodles can maintain a stable internal structure.
[0088] The samples of Examples 1-3 and Comparative Example 1 were tested for cooking properties as follows: cooking loss (CL) and water absorption capacity (WA) of noodles were measured by weighing an appropriate amount of fresh dry noodles, placing them in 250 mL of boiling water and cooking them for 4 min. The cooked noodles were washed with distilled water and placed on filter paper for 5 min before being weighed. The remaining cooking water was transferred to a glass dish, dried in an oven at 105° C. to constant weight, cooled to room temperature in a desiccator after escaping, and the residue was weighed.
[0089]
[0090] Where M1 is the weight of fresh noodles, M2 is the weight of cooked noodles, and M3 is the weight of the residue of cooking water after drying at 105°C.
[0091] Table 2 Cooking properties of noodles
[0092]
[0093] The test results of the cooking properties of the samples of Examples 1-3 and Comparative Example 1 are shown in Table 2. The lower the cooking loss rate, the less water absorption, and the better the boiling resistance of the noodles. When the fermented grass jelly residue powder is added at an amount of 5%-10% (based on the total amount of fermented grass jelly residue powder and wheat flour), the water absorption rate of the noodles is reduced, indicating that the formation of a closed highly cross-linked structure will limit the water absorption rate of the noodles. There is no obvious change in the cooking loss between the gradients, and the addition of fermented grass jelly residue powder will not cause material overflow loss during the cooking of the noodles.
[0094] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.
Claims
1. A method for preparing fermented grass jelly residue powder, characterized in that: The following steps are involved: Wash and crush the grass jelly residue, add water to a water content of 50-60 wt %, adjust the pH to 10, and pack into culture bags, sterilize and cool to obtain a sterilized culture medium; The sterilized culture medium is inoculated with ganoderma lucidum strains, and then cultured in the dark. After the ganoderma lucidum mycelium grows and ferments for 15-20 days, the fermented culture is collected, dried, and ground into powder to obtain the fermented grass jelly residue powder.
2. The preparation method according to claim 1, characterized in that: The culture bag is a polypropylene bag.
3. The preparation method according to claim 1, characterized in that: The temperature of the light-proof culture is 25-28°C.
4. A fermented grass jelly residue powder prepared according to the preparation method according to any one of claims 1 to 3.
5. Use of the fermented grass jelly residue powder as claimed in claim 4 in preparing health food for controlling blood sugar.
6. The health food according to claim 5, characterized in that The health food is high-fiber noodles.
7. A high-fiber noodle containing the jelly grass residue after fermentation of Ganoderma lucidum, characterized in that: The invention comprises the following raw materials in parts by weight: 85-95 parts of wheat flour, 5-15 parts of the fermented grass jelly residue powder according to claim 4, 1-2 parts of salt, 8 parts of gluten powder and 40-60 parts of water.
8. A method for preparing high-fiber noodles as claimed in claim 7, characterized in that: The following steps are involved: The fermented grass jelly residue powder is put into water and boiled under boiling conditions to obtain a slurry; After the slurry is cooled, wheat flour, salt, gluten and the remaining amount of water are added, mixed and kneaded into dough, and then processed into noodle shapes, and the high-fiber noodles are obtained after being hung and dried.
9. The preparation method according to claim 8, characterized in that: The cooking time is 3-4 minutes.