Palatable chlorella noodles and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to palatable chlorella noodles and a preparation method thereof. In the invention, the optimal addition amount of the chlorella powder is 2.0%, the optimal addition amount of the dietary alkali is 1.0%, the optimal addition amount of the water is 46%, and the optimal addition amount of the salt is 1.3%. The chlorella noodles obtained through the optimal preparation technology are good in sensory evaluation, the color is easier to accept by consumers, starch in the chlorella noodles is not prone to aging, and the viscoelasticity is greatly improved. According to the present invention, with the combination of the traditional noodle production process and the characteristic that the chlorella powder is rich in various influencing substances, the chlorella powder with a certain ratio is added to the flour so as to improve the nutritional value and the sensory quality such as the color and the flavor of the noodles, and the edible salt and the dietary alkali are added so as to improve the taste of the chlorella noodles. The present situation that traditional noodles mainly take carbohydrates as nutrient substances can be effectively improved.

Description

Technical Field

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

[0002] The traditional noodle making process is a food processing technology with a long history. Its core lies in making noodles of various shapes through a series of steps such as mixing, kneading, resting, rolling and cutting. As a food mainly made of wheat flour, the nutritional value of traditional noodles mainly comes from carbohydrates, especially starch that provides energy. However, due to the limitations of the production process and raw materials of traditional noodles, there may be some defects in their nutritional value, such as low protein quality and single nutrition.

[0003] Modern food is developing in the direction of green, healthy and convenient. Natural products with health functions will be an important development direction of modern new foods in the future. Chlorella is rich in nutrients such as amino acids and fatty acids. At present, Chlorella has many applications in the field of food processing, but most of them are concentrated in products such as yogurt and biscuits. Therefore, the development of Chlorella staple food still faces many challenges, such as the green color of Chlorella and low consumer acceptance.

[0004] Therefore, developing a Chlorella noodle with good taste and suitable color is one of the main ways to meet this challenge. Summary of the invention

[0005] In order to solve the problems that the existing chlorella staple food, especially chlorella noodles, have poor taste and color that is not easily accepted by consumers, the present invention provides a palatable chlorella noodle and a preparation method thereof.

[0006] The technical solution adopted by the present invention to solve the technical problem is as follows:

[0007] The present invention provides a method for preparing palatable chlorella noodles, which mainly comprises the following steps:

[0008] (1) Mixing;

[0009] According to the addition amount of chlorella powder of 1.0%-2.0%, the chlorella powder is fully mixed with flour;

[0010] (2) Kneading noodles;

[0011] Adding water, salt and edible alkali to the mixed chlorella powder and flour to knead the dough, wherein the amount of water added is 44%-48%, the amount of salt added is 1.1%-1.5%, and the amount of edible alkali added is 1.0%-1.4%;

[0012] (3) Wake up;

[0013] Wrap the kneaded dough with plastic wrap and put it into a fermentation box to rise at 26℃-30℃ for 28min-30min;

[0014] (4) Calendering and slitting;

[0015] Use a dough sheeter to roll out and cut the fermented dough into strips;

[0016] (5) Drying;

[0017] The noodles are dried and cut into pieces to obtain the finished product.

[0018] As a preferred embodiment, the added amount of the chlorella powder is 2.0%.

[0019] As a preferred embodiment, the amount of water added is 46%.

[0020] As a preferred embodiment, the added amount of salt is 1.3%.

[0021] As a preferred embodiment, the addition amount of the edible alkali is 1.0%.

[0022] As a preferred embodiment, in step (3), the kneaded dough is wrapped with plastic wrap and placed in a fermentation box at 28° C. to rise for 29 minutes.

[0023] As a preferred implementation scheme, in step (4), the proofed dough is first subjected to calendering treatment, the spacing between the two rollers of the noodle press is adjusted to 2 mm, and the calendering treatment is performed 4-6 times, the spacing between the two rollers of the noodle press is adjusted to 1 mm again, and the calendering treatment is performed 2-3 times, and finally the obtained dough is cut into noodles.

[0024] As a preferred embodiment, in step (4), the noodles obtained after cutting into strips have a thickness of 1 mm and a width of 2 mm.

[0025] The present invention also provides a kind of palatable chlorella noodles prepared by the method for preparing the palatable chlorella noodles.

[0026] The invention provides a palatable chlorella noodle, which is mainly prepared by mixing, kneading, proofing, rolling, cutting and drying flour, chlorella powder, water, salt and edible alkali, wherein the chlorella powder is added in an amount of 1.0%-2.0%, the water is added in an amount of 44%-48%, the salt is added in an amount of 1.1%-1.5%, the edible alkali is added in an amount of 1.0%-1.4%, and the rest is flour.

[0027] The beneficial effects of the present invention are:

[0028] The invention provides a palatable chlorella noodle and a preparation method thereof, wherein the optimal addition amount of chlorella powder is 2.0%, the optimal addition amount of edible alkali is 1.0%, the optimal addition amount of water is 46%, and the optimal addition amount of salt is 1.3%. The chlorella noodles obtained by the optimal preparation process of the invention have good sensory evaluation, the color is more easily accepted by consumers, and the starch in the chlorella noodles is not easy to age, and the viscoelasticity is greatly improved.

[0029] The present invention combines the traditional noodle making process with the characteristics of chlorella powder that it is rich in multiple influencing substances, adds a certain proportion of chlorella powder to flour to improve the nutritional value and sensory quality of noodles, such as color and flavor, and at the same time, improves the taste of chlorella noodles by adding salt and edible alkali. The present invention can effectively improve the current situation that traditional noodles mainly use carbohydrates as nutrients. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 To study the effect of the amount of chlorella powder added on the sensory quality and color of chlorella noodles.

[0031] Figure 2 The effect of edible alkali addition on the sensory quality of Chlorella noodles.

[0032] Figure 3 Effect of water addition amount on sensory quality of Chlorella noodles.

[0033] Figure 4 Effect of salt addition on sensory quality of Chlorella noodles. DETAILED DESCRIPTION

[0034] The present invention provides a method for preparing palatable Chlorella noodles, and the specific operation process is as follows:

[0035] (1) Mixing;

[0036] According to the addition amount of chlorella powder of 1.0%-2.0%, the chlorella powder is fully mixed with flour;

[0037] Wherein, the addition amount of chlorella powder is preferably 2.0%;

[0038] The types of flour may be wheat flour, corn flour, buckwheat flour, soybean flour, rye flour, but are not limited thereto.

[0039] (2) Kneading noodles;

[0040] Adding water, salt and edible alkali to the mixed chlorella powder and flour to knead the dough, wherein the amount of water added is 44%-48%, the amount of salt added is 1.1%-1.5%, and the amount of edible alkali added is 1.0%-1.4%;

[0041] Among them, the amount of water added is preferably 46%;

[0042] The preferred amount of salt added is 1.3%.

[0043] Wherein, the addition amount of edible alkali is preferably 1.0%;

[0044] (3) Wake up;

[0045] Wrap the kneaded dough with plastic wrap and put it into a fermentation box to rise at 26℃-30℃ for 28min-30min;

[0046] Wherein, as a preferred embodiment, the kneaded dough is wrapped with plastic wrap, and placed in a fermentation box at 28° C. for proofing for 29 minutes;

[0047] (4) Calendering and slitting;

[0048] Use a dough sheeter to roll out and cut the fermented dough into strips;

[0049] Among them, as a preferred implementation scheme, the fermented dough is first subjected to a rolling process, the distance between the two rollers of the noodle press is adjusted to 2 mm, and the rolling process is performed 4-6 times, and the distance between the two rollers of the noodle press is adjusted to 1 mm again, and the rolling process is performed 2-3 times, and finally the obtained dough is cut into noodles;

[0050] As a preferred embodiment, the noodles obtained after the cutting process have a thickness of 1 mm and a width of 2 mm;

[0051] (5) Drying;

[0052] The noodles are dried and cut into pieces to obtain the finished product.

[0053] The present invention also provides a kind of palatable chlorella noodles prepared by the method for preparing the palatable chlorella noodles.

[0054] The invention provides a palatable chlorella noodle, which is mainly prepared by mixing, kneading, proofing, rolling, cutting and drying flour, chlorella powder, water, salt and edible alkali, wherein the chlorella powder is added in an amount of 1.0%-2.0%, the water is added in an amount of 44%-48%, the salt is added in an amount of 1.1%-1.5%, the edible alkali is added in an amount of 1.0%-1.4%, and the rest is flour.

[0055] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0056] 1. Preparation of Chlorella Noodles

[0057] 1.1 Preparation of Chlorella Noodles—Analysis of Single Factor Experimental Results

[0058] like Figure 1 As shown, the experiment was conducted with the addition of chlorella powder as a single factor. When the addition of chlorella powder was less than 1.5%, the sensory score of chlorella noodles increased with the increase of its addition, and the color of chlorella noodles gradually darkened with a light grassy taste. When the addition of chlorella powder was 1.5%, the sensory score of chlorella noodles was the highest. When the addition of chlorella powder was greater than 1.5%, the chlorella noodles appeared dark green and the taste of microalgae was too strong.

[0059] like Figure 2 As shown, the sensory score of Chlorella noodles was higher when the amount of edible alkali added was less than 1.2%. When the amount of edible alkali added increased, the sensory score of Chlorella noodles decreased, because excessive edible alkali may cause the starch in Chlorella noodles to over-swell, thus affecting the texture of Chlorella noodles.

[0060] like Figure 3 As shown in the figure, the experiment was conducted with the amount of water added to the dough as a single factor. When the amount of water added was less than 46%, the sensory score of Chlorella noodles was higher. A smaller amount of water added would make the dough hard, lack elasticity, and be difficult to knead and process, resulting in serious breaking of noodles during processing and stretching. When the amount of water added was greater than 46%, the gluten structure of Chlorella noodles was relatively loose, making it difficult to maintain a certain shape and thickness and easy to break.

[0061] like Figure 4 As shown in the figure, the experiment was conducted with the amount of salt added as a single factor. When the amount of salt added was lower than 1.3%, the sensory score of the Chlorella noodles increased with the continuous addition of salt. If the amount of salt added was insufficient, the elasticity and extensibility would be reduced due to insufficient toughness during the gluten formation process, which would cause the Chlorella noodles to absorb water unevenly during cooking. The cooked Chlorella noodles would become soft or sticky, with a bland taste, and lack of chewiness and smoothness.

[0062] 1.2 Preparation of Chlorella Noodles - Analysis of Orthogonal Test Results

[0063] As shown in Table 1, the order of factors affecting the quality of Chlorella noodles is the amount of Chlorella powder added > the amount of water added > the amount of edible alkali added > the amount of salt added. The optimal preparation process conditions for Chlorella noodles are A3B1C2D2, that is, the amount of Chlorella powder added is 2.0%, the amount of edible alkali added is 1.0%, the amount of water added is 46%, and the amount of salt added is 1.3%. Under this optimal preparation process condition, the sensory score of Chlorella noodles is the highest, which is 88.6.

[0064] Table 1 Orthogonal test results analysis table

[0065]

[0066]

[0067] 2. Chlorella Noodles Cooking Time and Noodle Breakage Rate

[0068] Taking chlorella noodles as the research object, the breaking rate of chlorella noodles under the optimal cooking time conditions was studied. As shown in Table 2, with the continuous increase of the amount of chlorella powder added, the cooking loss is gradually increasing. When the amount of chlorella powder added is 0-2.5%, the cooking loss rate increases from 1.53% to 3.65%. This is because after adding chlorella powder, the content of gluten in flour is reduced, and the starch is difficult to be bound. The starch is easily dissolved during the cooking process, which leads to an increase in the starch loss rate in chlorella noodles.

[0069] The water absorption of chlorella noodles is an important factor affecting the taste of noodles. Too little or too much water absorption will cause the noodles to become hard or soft, which will affect people's appetite. With the addition of chlorella powder, the water absorption rate of chlorella noodles dropped from 44.4% to 35.5%. The gelatinization of starch is an important factor in determining the water absorption rate of chlorella noodles. After adding chlorella powder, the starch ratio decreases. During the cooking process, the hydrophobic functional groups in the protein are more easily exposed, thereby reducing the water absorption of the gluten network, thereby reducing the water absorption of steamed noodles.

[0070] Table 2 Cooking quality results of Chlorella noodles

[0071]

[0072]

[0073] 3 Effect of the amount of chlorella powder added on the texture characteristics of chlorella noodles

[0074] When the amount of chlorella powder added was 1.5%, the elasticity and chewiness of the obtained chlorella noodles were 16.04 and 6160.95g, respectively, which was not significantly different from pure wheat noodles (p>0.05). The reason for this phenomenon may be that the proportion of chlorella powder added was small, which had little effect on the protein in wheat flour. However, when the amount of chlorella powder added was 2.0% or more, the elasticity and chewiness of chlorella noodles were significantly reduced (p<0.05). The main reasons are: high content of chlorella powder will cause the protein to be unable to polymerize and it is not easy to form a network structure; the soluble dietary fiber contained in chlorella powder will enrich anions, thereby affecting the interaction between proteins, resulting in the weakening of the gluten network structure, which in turn affects the elasticity of noodles and the slim taste.

[0075] Table 3 Effect of the amount of chlorella powder added on the texture characteristics of chlorella noodles

[0076]

[0077] 4 Effect of the amount of chlorella powder added on the color of chlorella noodles

[0078] The color evaluation method is measured by a colorimeter. The work value of raw chlorella noodles decreases with the increase of the amount of chlorella powder added, from 82.36 to 54.87. There are two main reasons for this phenomenon: first, the brightness and whiteness of chlorella powder are lower than wheat flour, so the more chlorella powder is added, the smaller the work value; second, because the chlorella noodles are placed in a room temperature environment, the polyphenol oxidase in the noodles is unstable, which will catalyze the reaction of phenolic substances to produce brown substances, affecting the color. After adding chlorella powder, the a* value of fresh noodles is negative, indicating that the color of chlorella noodles tends to be green, and chlorophyll is the reason why chlorella noodles appear green. When the amount of chlorella powder added is 1.5%, the absolute value of a* is the largest, which is significantly higher than pure wheat noodles (p<0.05), indicating that the green degree is the deepest. When the amount added exceeds 1.5%, the a* value increases, indicating that the green degree decreases, which may be because the chlorophyll is destroyed during the processing and is not well retained in the chlorella noodles.

[0079] Table 4 Effect of the amount of chlorella powder added on the color of chlorella noodles

[0080] Chlorella powder added% L* a* b* 0 <![CDATA[70.08±0.90 a ]]> <![CDATA[-3.90±0.16 a ]]> <![CDATA[17.94±0.79 d ]]> 0.5 <![CDATA[59.27±0.45 b ]]> <![CDATA[-15.54±0.82 b ]]> <![CDATA[23.02±1.55 b ]]> 1.0 <![CDATA[53.81±0.56 c ]]> <![CDATA[-18.22±0.93 cd ]]> <![CDATA[24.14±1.63 b ]]> 1.5 <![CDATA[51.15±0.81 d ]]> <![CDATA[-19.51±1.50 d ]]> <![CDATA[23.45±2.62 b ]]> 2.0 <![CDATA[48.77±0.42 e ]]> <![CDATA[-18.14±0.79 c ]]> <![CDATA[20.63±1.31 c ]]> 2.5 <![CDATA[47.06±0.36 f ]]> <![CDATA[-17.65±0.88 c ]]> <![CDATA[19.27±1.35 cd ]]>

[0081] As shown in Tables 5 and 6, Chlorella powder can provide rich amino acids and fatty acids for traditional noodles, including 15 types of amino acids and 6 types of fatty acids, of which the contents of linoleic acid and α-linolenic acid were 62.05 mg / g and 42.09 mg / g, respectively, and the total amount of fatty acids was 179.83 mg / g.

[0082] Table 5 Amino acid content in Chlorella noodles

[0083]

[0084]

[0085] Table 6 Fatty acid content in Chlorella noodles

[0086] sequence name Content (mg / g) 1 Palmitic acid 40.79±1.09 2 Palmitoleic acid 0.81±0.02 3 Stearic acid 1.19±0.03 4 Oleic acid 7.80±0.21 5 Linoleic acid 62.05±1.65 6 α-linolenic acid 42.09±1.12 15 Total 179.83±4.79

[0087] The present invention improves the sensory score of chlorella noodles by adding a certain proportion of chlorella powder, edible alkali and salt to flour. When the addition amount of chlorella powder is 2.0%, the cooking loss and water absorption rate are 3.2% and 36.3% respectively, the elasticity and chewiness are 10.2 and 3822.57g respectively, the taste is the best, and the sensory evaluation score is also the highest. At the same time, the study shows that chlorella powder can provide rich amino acids and fatty acids for traditional noodles.

[0088] The present invention discloses a kind of palatable chlorella noodles and a preparation method thereof. Those skilled in the art can refer to the content of this article and appropriately improve the process parameters to achieve the same. It should be particularly pointed out that all similar substitutions and modifications are obvious to those skilled in the art and are considered to be included in the present invention. The product of the present invention has been described through the preferred embodiments. It is obvious that relevant personnel can modify or appropriately change and combine the product described herein without departing from the content, spirit and scope of the present invention to realize and apply the technology of the present invention.

Claims

1. A method for preparing palatable Chlorella noodles, characterized in that: The following steps are involved: (1) Mixing; According to the addition amount of chlorella powder of 1.0%-2.0%, the chlorella powder is fully mixed with flour; (2) Kneading noodles; Adding water, salt and edible alkali to the mixed chlorella powder and flour to knead the dough, wherein the amount of water added is 44%-48%, the amount of salt added is 1.1%-1.5%, and the amount of edible alkali added is 1.0%-1.4%; (3) Wake up; Wrap the kneaded dough with plastic wrap and put it into a fermentation box to rise at 26℃-30℃ for 28min-30min; (4) Calendering and slitting; Use a dough sheeter to roll out and cut the fermented dough into strips; (5) Drying; The noodles are dried and cut into pieces to obtain the finished product.

2. The method for preparing palatable Chlorella noodles according to claim 1, characterized in that: The added amount of the chlorella powder is 2.0%.

3. The method for preparing palatable Chlorella noodles according to claim 1, characterized in that: The amount of water added was 46%.

4. The method for preparing palatable Chlorella noodles according to claim 1, characterized in that: The added amount of the salt is 1.3%.

5. The method for preparing palatable Chlorella noodles according to claim 1, characterized in that: The added amount of the edible alkali is 1.0%.

6. The method for preparing palatable Chlorella noodles according to claim 1, characterized in that: In step (3), the kneaded dough is wrapped with plastic wrap and placed in a fermentation box at 28° C. to rise for 29 minutes.

7. The method for preparing palatable Chlorella noodles according to claim 1, characterized in that: In step (4), the proofed dough is first rolled out, the spacing between the two rollers of the noodle press is adjusted to 2 mm, and the rolling process is performed 4-6 times. The spacing between the two rollers of the noodle press is adjusted to 1 mm again, and the rolling process is performed 2-3 times. Finally, the obtained dough is cut into noodles.

8. The method for preparing palatable Chlorella noodles according to claim 1, characterized in that: In step (4), the noodles obtained after the cutting process have a thickness of 1 mm and a width of 2 mm.

9. A palatable Chlorella noodle prepared by the method for preparing a palatable Chlorella noodle according to any one of claims 1 to 8.

10. The palatable Chlorella noodles according to claim 9, characterized in that: The invention is prepared by mixing flour, chlorella powder, water, salt and edible alkali, kneading, proofing, rolling, cutting into strips and drying. The chlorella powder is added in an amount of 1.0%-2.0%, the water is added in an amount of 44%-48%, the salt is added in an amount of 1.1%-1.5%, the edible alkali is added in an amount of 1.0%-1.4%, and the rest is flour.

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