Preparation method of fermented quinoa noodles

Abstract

The invention discloses a preparation method of fermented quinoa noodles, and belongs to the technical field of food processing. The preparation method comprises the following steps: mixing quinoa flour, wheat flour, quinoa malt fermentation liquor, vital gluten and table salt, kneading dough, curing, then extruding into uniform noodles, and airing to obtain the fermented quinoa noodles. The chenopodium quinoa fermentation liquor is used for replacing water for dough kneading, so that the content of chenopodium quinoa in the noodles is increased, the prepared chenopodium quinoa noodles have relatively low breakage rate and relatively high elasticity, and the quality of the noodles is improved. Meanwhile, the antioxidant activity of the quinoa noodles is also improved, the content of antinutritional factors is reduced, and the nutritional value is improved. Compared with commercially available quinoa noodles, the fermented quinoa noodles disclosed by the invention have remarkable advantages in the aspects of cooking characteristics such as water absorption and loss rate. The chewing gum has remarkable advantages in texture characteristics such as tensile length, elasticity and hardness, and the chewiness is also at a relatively good level.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a preparation method of fermented quinoa noodles. Background Art

[0002] The quinoa noodles currently on the market are made by mixing quinoa flour with other grains such as wheat flour or rice flour to improve the texture and taste of the noodles. When the amount of quinoa flour added is 20-30%, the nutritional value of quinoa can be retained, while ensuring that the elasticity and taste of the noodles are close to those of traditional wheat noodles. Adding more quinoa (50%-80%) to the noodles can increase the protein and fiber content in the quinoa noodles. However, the current quinoa noodles also have the following problems: (1) The gluten content of quinoa is extremely low or gluten-free, resulting in the noodles lacking elasticity and toughness after cooking, and may become hard or brittle; (2) Since quinoa flour itself does not contain gluten, quinoa noodles do not have the same adhesiveness as wheat noodles after cooking, and are easy to fall apart, lack "strength", and have a dry taste; (3) Anti-nutrients in quinoa such as saponins and phytic acid can also affect the body's absorption of minerals. Therefore, providing a production method to improve the physical quality of quinoa noodles and enhance their taste and nutrition has certain economic value and significance. Summary of the invention

[0003] The present invention provides a method for preparing fermented quinoa noodles, comprising the following steps:

[0004] Quinoa flour, wheat flour, quinoa sprout fermentation liquid, gluten powder and salt are mixed, kneaded, cooked, and then extruded into uniform noodles, and dried to obtain fermented quinoa noodles.

[0005] In the above preparation method, the raw materials are selected from the following quantities:

[0006] 20-40 parts of quinoa flour, 55-75 parts of wheat flour, 30-50 parts of quinoa sprout fermentation liquid, 3-7 parts of gluten powder, and 1-3 parts of salt.

[0007] In a specific embodiment, the raw materials are selected from the following parts:

[0008] 25 parts of quinoa flour, 67 parts of wheat flour, 40 parts of quinoa sprout fermentation liquid, 6 parts of gluten powder, and 2 parts of salt.

[0009] Among the above raw materials, when the unit of the serving size of quinoa powder is gram, the unit of the serving size of quinoa sprout fermented liquid should be milliliter.

[0010] In the above preparation method, the dough kneading is: kneading the dough at room temperature for 5 to 15 minutes, preferably 10 minutes.

[0011] In the above preparation method, the aging is: aging at room temperature for 10 to 30 minutes, preferably 20 minutes.

[0012] In the above preparation method, the air-drying is: air-drying at room temperature until the moisture content is 13-15%, preferably 14%.

[0013] In the above preparation method, the quinoa sprout fermentation liquid is prepared by the following method:

[0014] The impurities on the surface of quinoa seeds were cleaned, and then they were soaked in clean water for 1.5 hours. The soaked quinoa seeds were spread on a sprout tray, and cultured at 25°C and 80% humidity for 4 days to obtain quinoa sprouts; the quinoa sprouts were rooted, washed, pulped, sterilized at 115°C for 15 minutes, and cooled for later use; Lactobacillus delbrueckii subsp. bulgaricus was inoculated into the quinoa slurry at an inoculation rate of 10%, and fermented at 37°C for 4 days; after the fermentation was completed, the quinoa sprouts were sterilized to obtain quinoa sprout fermentation liquid.

[0015] The invention provides fermented quinoa noodles prepared by the method.

[0016] The beneficial effects of the present invention are:

[0017] The present invention uses quinoa fermented liquid instead of water for dough kneading, which not only increases the content of quinoa in noodles, but also makes the prepared quinoa noodles have a lower breaking rate and higher elasticity, thereby improving the quality of noodles. At the same time, the antioxidant activity of quinoa noodles is also improved, the content of anti-nutritional factors is reduced, the nutritional value is improved, and the original flavor and function of quinoa are retained to the greatest extent. Compared with commercially available quinoa noodles, the fermented quinoa noodles of the present invention have significant advantages in cooking characteristics such as water absorption rate and loss rate. In terms of texture characteristics such as tensile length, elasticity and hardness, it has significant advantages, and the chewiness is also at a good level. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 This is a physical picture of fermented quinoa noodles. DETAILED DESCRIPTION

[0019] In the present invention, Lactobacillus delbrueckii subsp. bulgaricus was purchased from Hzbmc, item number HZB115423. Quinoa powder was purchased from Inner Mongolia Yupinyuan Agriculture and Animal Husbandry Co., Ltd.

[0020] Other materials used in the present invention, if not otherwise stated, can be obtained through commercial channels. Other terms used in the present invention, unless otherwise specified, generally have the meanings commonly understood by those of ordinary skill in the art. The present invention is further described in detail below in conjunction with specific examples and with reference to data. The following examples are only for illustrating the present invention, and are not intended to limit the scope of the present invention in any way.

[0021] Example 1

[0022] To prepare fermented quinoa noodles, follow these steps:

[0023] The impurities on the surface of quinoa seeds were cleaned, and then they were soaked in clean water for 1.5 hours, and the soaked quinoa seeds were spread on a sprout tray, and cultured at 25°C and 80% humidity for 4 days to obtain quinoa sprouts; the quinoa sprouts were rooted and washed, and water was added to the quinoa sprouts according to a mass ratio of 1:5 for pulping, sterilized at 115°C for 15 minutes, and cooled for use; Lactobacillus delbrueckii subspecies bulgaricus was inoculated into the quinoa slurry at an inoculation rate of 10%, and fermented at 37°C for 4 days; after the fermentation was completed, the quinoa sprouts were sterilized to obtain quinoa sprout fermentation liquid.

[0024] Mix 25 g quinoa flour, 67 g wheat flour, 40 mL quinoa sprout fermentation liquid (containing about 8 g quinoa sprout), 6 g gluten powder and 2 g salt, knead at room temperature for 10 min, then put into a proofing box at 25°C and 80% humidity for 20 min, squeeze into uniform noodles with a noodle machine (purchased from Beijing Dongfu Jiuheng Instrument Technology Co., Ltd., model JMTD168 / 140), dry at room temperature to a moisture content of 14%, to obtain fermented quinoa noodles.

[0025] The actual picture of fermented quinoa noodles Figure 1 shown.

[0026] Comparative Example 1

[0027] To prepare quinoa noodles (water and flour), follow these steps:

[0028] Mix 33g quinoa flour, 67g wheat flour, 32mL water, 6g gluten powder and 2g salt, knead at room temperature for 10 minutes, then place in a proofing box at 25°C and 80% humidity for 20 minutes, squeeze into uniform noodles with a noodle machine, place in a ventilated and dry place to dry at room temperature until the moisture content is 14%, to obtain quinoa noodles.

[0029] The above quinoa noodles were tested for indicators as follows.

[0030] 1. Texture characteristics

[0031] 1. Full texture determination

[0032] The probe model for the full texture determination is P36 / R, using compression mode, running speed before test 1mm / s, test speed 5mm / s, return speed after test 5mm / s, compression degree 75%, trigger mode automatic-5g. Each time, 3 noodles are placed horizontally on the stage, and 6 parallel tests are performed on each sample.

[0033] 2. Tensile strength determination

[0034] The tensile strength test probe model is A / TG, using the tensile mode, pre-test speed 2mm / s, test speed 2mm / s, test end return speed 10mm / s, trigger distance 50mm, trigger mode is automatic-0.5g. Each time, clamp one noodle between two parallel tensile clamps (the noodles cannot be loose during the pulling process), and stretch the noodles upward at a uniform speed until the noodles break. Perform 6 parallel tests on each sample.

[0035] The test results are shown in Table 1:

[0036] Table 1 Texture characteristics of quinoa noodles

[0037] Quinoa noodles Hardness(g) Elasticity (N) Chewability(g) Stretched length(mm) Breaking strength(g) Comparative Example 1 5150±90a 0.88±0.01a 3283±113a 28±1.2a 28.06±2.4a Example 1 5778±53b 0.99±0.06b 4043±155b 35±1.5b 35.21±1.7b

[0038] The texture characteristics of noodles are important indicators for evaluating their taste and quality. Noodles with higher hardness have better storage performance, while noodles with lower hardness are easier to cook; noodles with higher elasticity are easier to chew; the chewiness of noodles is a comprehensive expression of hardness and elasticity, which is the comprehensive taste of noodles when chewed; the tensile length and breaking strength of noodles reflect their gluten strength and elasticity.

[0039] As can be seen from Table 1, the chewing performance, noodle elasticity and toughness of fermented quinoa noodles are improved, indicating that the use of fermentation liquid to mix noodles will improve the taste of noodles, that is, the addition of fermentation liquid makes the quality of quinoa noodles better than ordinary quinoa noodles.

[0040] 2. Cooking Characteristics

[0041] 1. Determination of broken strip rate

[0042] Take 40 20cm noodles and place them in 1L boiling water. Cook for 4 minutes. After cooking, pick out the noodles gently with chopsticks and count the number of broken noodles. Calculate the noodle breakage rate according to the following formula.

[0043] Cooking broken strands rate (%) = number of broken strands / total number of strands cooked × 100

[0044] 2. Determination of water absorption and loss rate

[0045] Take 20g of noodles and calculate its dry weight (W1), put it in 1L of boiling water, cook for 4 minutes, scoop it out with a colander to drain and weigh it (W2), then put it in an oven and bake it to constant weight (W3), and calculate the cooking water absorption rate and cooking loss rate according to the following formula.

[0046] Cooking water absorption rate (%) = (W2-W1) / W1×100

[0047] Cooking loss (%) = (W1-W3) / W1×100

[0048] The test results are shown in Table 2:

[0049] Table 2 Cooking characteristics of quinoa noodles

[0050] Quinoa noodles Ripe and broken rate Water absorption Loss Rate Comparative Example 1 3％ 150％ 20％ Example 1 1％ 150％ 14.66％

[0051] As shown in Table 2, the breaking rate of fermented quinoa noodles is lower than that of quinoa noodles, which indicates that the addition of fermentation liquid can reduce the breaking of noodles after cooking, which may be related to the fact that certain substances in the fermentation liquid can increase the viscosity of noodles. The water absorption rate of noodles reflects the ability of noodles to absorb water during the cooking process. Too low or too high water absorption rate will cause the noodles to be too hard or too soft after cooking, affecting the taste. The above results show that there is no significant difference in the water absorption rate between fermented quinoa noodles and quinoa noodles, which indicates that the addition of fermentation liquid does not affect the water absorption capacity of noodles. However, there is a significant difference in the loss rate of the two noodles. The fermented quinoa noodles are more resistant to boiling than quinoa noodles, and are less likely to become mushy during cooking.

[0052] 3. Antioxidant Activity

[0053] After the noodles are made, they are freeze-dried and ground into powder for later use.

[0054] 1. Preparation of sample extract

[0055] The antioxidant extract of noodles uses 80% methanol as the extraction solvent, and the active ingredients are extracted with the aid of a water bath. Accurately weigh 1.5g of each sample into a 50mL centrifuge tube, add 40mL of 80% methanol solution, mix well, put into a 70℃ environment, extract for 2h, and then centrifuge the extract at 5000rpm for 10min in a centrifuge. The supernatant after centrifugation is the sample extract.

[0056] 2. ABTS assay

[0057] Weigh 36 mg ABTS and 6.6 mg sodium persulfate and dissolve them in 10 mL buffer solution to obtain ABTS solution, then dilute to 100 μM, 160 μM, 200 μM, 400 μM, 500 μM ABTS solution, take 20 μL and add to 180 μL Trolox solution; take 20 μL sample extract and add 180 μL Trolox solution, mix and protect from light for 10 minutes, and measure the absorbance at 743 nm. Each sample is measured three times in parallel.

[0058] 3. ORAC assay

[0059] 75mM potassium phosphate buffer (pH 7.4) was used as the solvent for the dissolution and dilution of samples and standards. A 96-well plate was used, and 20μL of moderately diluted extract or Trolox standard solution (concentration of 6.25-50μM) and 200μL of FL (concentration of 0.96μM) were added to each well. After incubation at 37℃ for 20min, 20μL of ABAP solution (concentration of 119mM) was added. The fluorescence intensity was measured every 3min using a multifunctional microplate reader (excitation wavelength of 485nm, emission wavelength of 538nm), and 40 cycles were repeated.

[0060] 4. FRAP Assay

[0061] Weigh 408.2 mg sodium acetate trihydrate and dissolve it in 10 mL distilled water to obtain solution 1; weigh 6.2 mg TPTZ and dissolve it in 3 mL distilled water and add 80 μL HCl to obtain solution 2; weigh 6.5 mg anhydrous ferric chloride and dissolve it in 2 mL distilled water to obtain solution 3. Mix solutions 1, 2, and 3 in a ratio of 10:1:1 to obtain a FRAP solution for use. Weigh 27.8 mg FeSO4·7H2O and dissolve it in 10 mL distilled water to obtain a 10 mM mixed solution, which is diluted to 0.4 mM, 0.5 mM, 1.0 mM, 1.6 mM, 2 mM, and 2.5 mM as a standard curve for use. Take 6.25 μL of the standard curve and sample, add 18.75 μL of distilled water, and then add 187.5 μL of FRAP solution, mix well, react at 37°C in the dark for 30 minutes, and measure the absorbance at 593 nm. Each sample is measured in parallel three times.

[0062] The test results are shown in Table 3:

[0063] Table 3 Antioxidant activity of quinoa noodles

[0064]

[0065] As shown in Table 3, quinoa noodles have certain antioxidant capacity, including iron ion reducing capacity, ABTS +The antioxidant activity of quinoa noodles made with quinoa fermented liquid was higher than that of quinoa noodles made without quinoa fermented liquid. The results showed that although quinoa noodles have antioxidant activity, the antioxidant activity of quinoa noodles made with quinoa fermented liquid instead of water was stronger.

[0066] 4. Dietary Fiber Content

[0067] Dry the noodles and grind them into powder. Accurately weigh 1.00g of each of the two samples, add 40mL of phosphate buffer, and water bath at 90℃ for 10min. Add 50μL of α-amylase and water bath at 95℃ for 30min. Cool to 60℃, add 100μL of protease solution, shake for 30min, and adjust the pH to 4.5. Add 100μL of amyloglucosidase solution (30mg / mL) and water bath at 60℃ for 30min. Add 160mL of 90% ethanol to a reaction solution and precipitate for 1h, then filter and wash the residue with 15mL of 78% ethanol, 15mL of 90% ethanol and 15mL of acetone respectively. Place the filter paper and the washed residue in a crucible and dry at 105℃ to constant weight to obtain total dietary fiber (TDF).

[0068] The test results are shown in Table 4:

[0069] Table 4 Dietary fiber content of quinoa noodles

[0070]

[0071]

[0072] Dietary fiber is a polysaccharide substance that helps lower human serum cholesterol, control blood sugar, and maintain intestinal function. Reasonable intake can maintain intestinal health and promote human health. Quinoa is rich in dietary fiber. During the fermentation of quinoa sprouts, the polysaccharide content in the fermentation liquid will increase, so the dietary fiber content will increase during the fermentation process.

[0073] As shown in Table 4, using fermented liquid instead of water to mix noodles makes the dietary fiber content in noodles higher than that in quinoa noodles, which is more conducive to maintaining human intestinal health and regulating intestinal flora.

[0074] 5. Determination of Phytic Acid Content

[0075] Weigh 0.1g of freeze-dried, crushed sample that has passed through a 50-mesh sieve, add 1mL of extract, shake at 300rpm for 30min at room temperature, centrifuge at 3800rpm for 10min at room temperature, and take the supernatant for testing. Preheat the microplate reader for 30min and adjust the wavelength to 500nm. Add each reagent according to the instructions, mix well, and read the A value at 500nm after 2min. ΔA=A 空白 -A 测定. Substitute into the formula to calculate the phytic acid content.

[0076] The test results are shown in Table 5:

[0077] Table 5 Phytic acid content of quinoa noodles

[0078] Quinoa noodles Phytic acid (mg / g) Example 1 8.41±0.98a Comparative Example 1 15.36±0.55b

[0079] As an anti-nutrient, phytic acid can combine with calcium, magnesium, zinc and other substances to form an insoluble mixture, reducing the bioavailability of calcium, magnesium and zinc; phytic acid can also form an insoluble complex with protein, reducing the body's absorption of amino acids. Therefore, the anti-nutritional effect of phytic acid is one of the important reasons for the decline of multiple nutrients in cereal foods.

[0080] As shown in Table 5, using quinoa fermented liquid to make noodles can significantly reduce the phytic acid content in the noodles, thus preventing the intake of quinoa from affecting the absorption of various nutrients by the human body.

[0081] The following test content tests the performance of commercially available noodles and compares them with the fermented quinoa noodles of the present invention.

[0082] 6. Comparison of texture characteristics with commercially available noodles

[0083] 1. Full texture determination

[0084] The probe model for the full texture determination is P36 / R, using compression mode, running speed before test 1mm / s, test speed 5mm / s, return speed after test 5mm / s, compression degree 75%, trigger mode automatic-5g. Each time, 3 noodles are placed horizontally on the stage, and 6 parallel tests are performed on each sample.

[0085] 2. Tensile strength determination

[0086] The tensile strength test probe model is A / TG, using the tensile mode, pre-test speed 2mm / s, test speed 2mm / s, test end return speed 10mm / s, trigger distance 50mm, trigger mode is automatic-0.5g. Each time, clamp one noodle between two parallel tensile clamps (the noodles cannot be loose during the pulling process), and stretch the noodles upward at a uniform speed until the noodles break. Perform 6 parallel tests on each sample.

[0087] The test results are shown in Table 6:

[0088] Table 6 Comparison of texture characteristics with commercially available noodles

[0089] Quinoa noodles Breaking strength(g) Elasticity (N) Chewability(g) Hardness(g) Stretched length(mm) Example 1 35.21±1.7a 0.99±0.06a 4043±155a 5778±53a 35±1.5a Small fish 24.82±0.51b 0.88±0.002c 5677±89.46b 6043±50b 25±1.32b Wheat Field 24.71±0.27b 0.98±0.000a 2571±88.65c 3706±88c 28±0.98c Sanxing 22.79±0.18c 0.87±0.004c 3800±77.83d 5440±52d 25±1.09b miss 24.65±0.91b 0.95±0.014b 4019±58.96a 5103±67e 27±1.12c

[0090] As shown in Table 6, compared with commercially available quinoa noodles, the fermented quinoa noodles are at a better level in chewing performance, noodle elasticity and toughness, indicating that the taste of the quinoa noodles prepared by the present invention is better than that of the quinoa noodles prepared by the conventional process.

[0091] 7. Comparison of steaming and cooking characteristics with commercially available noodles

[0092] Determination of water absorption and loss rate:

[0093] Take 20g of noodles and calculate its dry weight (W1), put it in 1L of boiling water, cook it for 4min at the cooking time, scoop it out with a colander to drain and weigh it (W2), then put it in an oven and bake it to constant weight (W3), and calculate the cooking water absorption rate and cooking loss rate according to the following formula.

[0094] Cooking water absorption rate (%) = (W2-W1) / W1×100;

[0095] Cooking loss (%) = (W1-W3) / W1×100;

[0096] The test results are shown in Table 7:

[0097] Table 7 Comparison of cooking characteristics with commercially available noodles

[0098] Quinoa noodles Water absorption Loss Rate Example 1 150％ 14.66％ Small fish 188％ 13.33％ Wheat Field 228％ 15.33％ Sanxing 195％ 20.66％ miss 212％ 16.67％

[0099] As can be seen from Table 7, the water absorption rate of fermented quinoa noodles is 150%, while the water absorption rate of commercially available quinoa noodles is 180% to 230%, which is at a lower level. If the water absorption rate of noodles is too high, the noodles will be sticky, taste bad and lack chewiness. The loss rate of fermented quinoa noodles is similar to that of commercially available noodles, indicating that the loss degree of fermented quinoa noodles in water is no different from that of commercially available quinoa noodles, and the noodles have good boiling resistance.

[0100] 8. Comparison of nutritional factors with commercially available noodles

[0101] 1. Determination of dietary fiber content

[0102] Dry the noodles and grind them into powder. Accurately weigh 1.00g of each of the two samples, add 40mL of phosphate buffer, and water bath at 90℃ for 10min. Add 50μL of α-amylase and water bath at 95℃ for 30min. Cool to 60℃, add 100μL of protease solution, shake for 30min, and adjust the pH to 4.5. Add 100μL of amyloglucosidase solution (30mg / mL) and water bath at 60℃ for 30min. Add 160mL of 90% ethanol to a reaction solution and precipitate for 1h, then filter and wash the residue with 15mL of 78% ethanol, 15mL of 90% ethanol and 15mL of acetone respectively. Place the filter paper and the washed residue in a crucible and dry at 105℃ to constant weight to obtain total dietary fiber (TDF).

[0103] 2. ABTS assay

[0104] Weigh 36 mg ABTS and 6.6 mg sodium persulfate and dissolve them in 10 mL buffer solution to obtain ABTS solution, then dilute to 100 μM, 160 μM, 200 μM, 400 μM, 500 μM ABTS solution, take 20 μL and add to 180 μL Trolox solution; take 20 μL sample extract and add 180 μL Trolox solution, mix and protect from light for 10 minutes, and measure the absorbance at 743 nm. Each sample is measured three times in parallel.

[0105] 3. ORAC assay

[0106] 75mM potassium phosphate buffer (pH 7.4) was used as the solvent for the dissolution and dilution of samples and standards. A 96-well plate was used, and 20μL of moderately diluted extract or Trolox standard solution (concentration of 6.25-50μM) and 200μL of FL (concentration of 0.96μM) were added to each well. After incubation at 37℃ for 20min, 20μL of ABAP solution (concentration of 119mM) was added. The fluorescence intensity was measured every 3min using a multifunctional microplate reader (excitation wavelength of 485nm, emission wavelength of 538nm), and 40 cycles were repeated.

[0107] 4. FRAP Assay

[0108] Weigh 408.2 mg sodium acetate trihydrate and dissolve it in 10 mL distilled water to obtain solution 1; weigh 6.2 mg TPTZ and dissolve it in 3 mL distilled water and add 80 μL HCl to obtain solution 2; weigh 6.5 mg anhydrous ferric chloride and dissolve it in 2 mL distilled water to obtain solution 3. Mix solutions 1, 2, and 3 in a ratio of 10:1:1 to obtain a FRAP solution for use. Weigh 27.8 mg FeSO4·7H2O and dissolve it in 10 mL distilled water to obtain a 10 mM mixed solution, which is diluted to 0.4 mM, 0.5 mM, 1.0 mM, 1.6 mM, 2 mM, and 2.5 mM as a standard curve for use. Take 6.25 μL of the standard curve and sample, add 18.75 μL of distilled water, and then add 187.5 μL of FRAP solution, mix well, react at 37°C in the dark for 30 minutes, and measure the absorbance at 593 nm. Each sample is measured in parallel three times.

[0109] The test results are shown in Table 8:

[0110] Table 8 Comparison of nutritional factors with commercially available noodles

[0111]

[0112] As can be seen from Table 8, the addition of fermentation broth can increase the dietary fiber content in noodles, which may be due to the influence of the polysaccharide content in the fermentation broth, thereby contributing to the increase in dietary fiber content in noodles. At the same time, the three antioxidant activities of fermented quinoa noodles are higher than those of commercially available quinoa noodles. Therefore, fermented quinoa noodles have auxiliary functions such as helping to regulate the human intestine, lower human cholesterol, prevent cardiovascular diseases and delay aging.

[0113] 9. Comparison of anti-nutritional factors with commercially available noodles

[0114] Weigh 0.1g of freeze-dried, crushed sample that has passed through a 50-mesh sieve, add 1mL of extract, shake at 300rpm for 30min at room temperature, centrifuge at 3800rpm for 10min at room temperature, and take the supernatant for testing. Preheat the microplate reader for 30min and adjust the wavelength to 500nm. Add each reagent according to the instructions, mix well, and read the A value at 500nm after 2min. ΔA=A 空白 -A 测定 . Substitute into the formula to calculate the phytic acid content.

[0115] The test results are shown in Table 9:

[0116] Table 9 Comparison of anti-nutritional factors with commercially available noodles

[0117] Quinoa noodles Phytic acid (mg / g) Example 1 8.41±0.98a Small fish 8.99±1.09a Wheat Field 7.44±0.72b Sanxing 17.87±1.29c miss 10.44±0.43d

[0118] As can be seen from Table 9, by comparing the phytic acid content of fermented quinoa noodles and several commercially available quinoa noodles, it was found that the phytic acid content in the prepared quinoa noodles was lower, which is more conducive to the absorption of minerals and proteins and has a higher nutritional value.

[0119] The above is only a preferred embodiment of the present invention, and does not limit the present invention in other forms. Any technician familiar with the profession may use the above disclosed technical content to change or modify it into an equivalent embodiment with equivalent changes. However, any simple modification, equivalent change and modification made to the above embodiment according to the technical essence of the present invention without departing from the technical solution of the present invention still belongs to the protection scope of the technical solution of the present invention.

Claims

1. A method for preparing fermented quinoa noodles, characterized in that: The steps include: Quinoa flour, wheat flour, quinoa sprout fermentation liquid, gluten powder and salt are mixed, kneaded, cooked, and then extruded into uniform noodles, and dried to obtain fermented quinoa noodles.

2. The preparation method according to claim 1, characterized in that: The raw materials are selected from the following quantities: 20-40 parts of quinoa flour, 55-75 parts of wheat flour, 30-50 parts of quinoa sprout fermentation liquid, 3-7 parts of gluten powder, and 1-3 parts of salt.

3. The preparation method according to claim 2, characterized in that: The raw materials are selected from the following quantities: 25 parts of quinoa flour, 67 parts of wheat flour, 40 parts of quinoa sprout fermentation liquid, 6 parts of gluten powder, and 2 parts of salt.

4. The preparation method according to claim 1, characterized in that: The kneading of dough is as follows: kneading the dough at room temperature for 5 to 15 minutes.

5. The preparation method according to claim 1, characterized in that: The aging is: aging at room temperature for 10 to 30 minutes.

6. The preparation method according to claim 1, characterized in that: The kneading process is: kneading the dough at room temperature for 10 minutes; and the maturation process is: maturation at room temperature for 20 minutes.

7. The preparation method according to claim 1, characterized in that: The drying is: drying at room temperature until the moisture content is 13-15%.

8. The preparation method according to claim 7, characterized in that: The drying is: drying at room temperature until the moisture content is 14%.

9. The preparation method according to claim 1, characterized in that: The quinoa sprout fermented liquid is prepared by the following method: The impurities on the surface of quinoa seeds were cleaned, and then they were soaked in clean water for 1.5 hours. The soaked quinoa seeds were spread on a sprout tray, and cultured at 25°C and 80% humidity for 4 days to obtain quinoa sprouts; the quinoa sprouts were rooted, washed, pulped, sterilized at 115°C for 15 minutes, and cooled for later use; Lactobacillus delbrueckii subsp. bulgaricus was inoculated into the quinoa slurry at an inoculation rate of 10%, and fermented at 37°C for 4 days; after the fermentation was completed, the quinoa sprouts were sterilized to obtain quinoa sprout fermentation liquid.

10. Fermented quinoa noodles prepared by the method according to any one of claims 1 to 9.

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