Fresh and wet poria cocos noodles and preparation method thereof

Abstract

The invention relates to poria cocos fresh and wet noodles and a preparation method thereof, the poria cocos fresh and wet noodles comprise poria cocos powder and wheat flour, and the mass of the poria cocos powder accounts for 15-25% of the total mass of the poria cocos powder and the wheat flour; the average particle size of the poria cocos powder is 50-180 microns; the average particle size of the wheat flour is less than 90 [mu] m. The invention also discloses a preparation method of the fresh and wet poria cocos noodles. Compared with common fresh and wet noodles, the poria cocos fresh and wet noodles disclosed by the invention are better in quality and higher in content of health-care functional components; the product has good taste, mouthfeel and surface state, has good flavor, has high acceptability of sensory evaluation, and has better processing stability and storage stability.

Description

Technical Field

[0001] The invention relates to fresh wet noodles and a preparation method thereof, in particular to fresh wet tuckahoe noodles and a preparation method thereof. Background Art

[0002] Poria cocos, the dried sclerotium of the Polyporaceae fungus Poria cocos (Schw.) Wolf, is a traditional Chinese medicinal material that is both a medicine and a food. It is very popular in China and is often used to make teas, soups and cakes (such as the traditional well-known cake Poria cocos cake). Its rich active ingredients such as Poria cocos polysaccharides give it the health benefits of diuresis, invigorating the spleen and calming the nerves. With the innovative development of processing technology, such as the advent of modified Poria cocos powder production technology, the solubility and processing characteristics of Poria cocos have been significantly improved, so that its application range in food processing has been continuously expanded, and a variety of new health foods containing Poria cocos have been developed. In addition, with the continuous improvement of the relevant industrial chain, Poria cocos, as a traditional Chinese medicinal material that is both a medicine and a food, not only plays an important role in the field of medicine, but also has formed a comprehensive development system in the fields of functional health foods and cosmetics, with broad market prospects.

[0003] my country's noodle processing industry has shown a steady growth trend in recent years. As one of China's traditional staple foods, noodles are the most consumed of all noodle products. The dried noodle industry has experienced rapid expansion, with an annual compound growth rate of more than 10%. The variety of noodles is also increasing. New varieties of noodles such as egg noodles, fruit and vegetable noodles, and buckwheat noodles, which are made by adding eggs, vegetables, fruits, buckwheat and other grains as auxiliary materials, have been launched one after another, making noodles more nutritious and healthy, and meeting consumers' demand for high-quality noodles.

[0004] There are also reports that Poria cocos is added as an auxiliary material to the raw materials for making noodles to make Poria cocos noodles with certain health functions. For example, CN101536778A disclosed a method for preparing wild yam noodles on September 23, 2009, CN104041750A disclosed a Poria cocos noodle and its preparation method on September 17, 2014, CN104055035A disclosed a Poria cocos polysaccharide noodle and its preparation method on September 24, 2014, CN106562203A disclosed a method for preparing modified Poria cocos noodles on April 19, 2017, CN111955661A disclosed a black bean Poria cocos noodle with good taste and its preparation method on November 20, 2020, and CN114431406A disclosed a Poria cocos noodle production and processing technology on May 6, 2022.

[0005] At the same time, noodle products are also developing in the direction of "light cooking" and convenience to adapt to the needs of the fast-paced modern life.

[0006] As an important part of noodle consumption, fresh wet noodles have been in increasing demand in the market in recent years due to their freshness, good taste, and convenience. However, existing fresh wet noodles are mainly made from wheat flour, water, preservatives, etc. So far, there has been no report on the advent of fresh wet Poria noodles.

[0007] CN104041750A discloses a kind of Poria cocos noodles, and specifically discloses the following contents: its formula includes the following components: 5-10 parts by weight of Poria cocos powder, 80-90 parts by weight of wheat flour, 1-5 parts by weight of edible salt, and 1-5 parts by weight of edible alkali; the Poria cocos powder is superfine Poria cocos powder; preferably superfine Poria cocos powder with a particle size of 1 to 75 mm; preferably superfine Poria cocos powder with a particle size of 1-60 μm, and most preferably superfine Poria cocos powder with a particle size of 1-15 μm; or, the Poria cocos powder is nano Poria cocos powder. Preferably, nano Poria cocos powder with a particle size of 1 to 1000 nm. The nano powder is made by nano-granulation of Poria cocos powder or Poria cocos polysaccharide powder. The particle size of the nano powder can be, for example, 1-500nm, 1-300nm, 1-200nm, 1-100nm or 1-50nm, specifically 5-50nm or 10-40nm, such as 20nm or 30nm". It claims that "the Poria cocos noodles of the present invention are added with Poria cocos powder, especially ultrafine or nano Poria cocos powder with a certain particle size or the modified ultrafine or nano Poria cocos powder. The noodles prepared with such ultrafine powder or nano powder have a better taste than ordinary Poria cocos noodles, and the nutritional components of Poria cocos are retained and used to the maximum extent, are easier to be absorbed by the human body, and have more obvious health care effects".

[0008] However, the preparation process of the Poria powder involves ultrafine grinding and nano-granulation, which will destroy the active ingredients in Poria. In particular, after ultrafine treatment, although the dissolution rate, water absorption rate and oil absorption rate of the powder polysaccharide will increase, it is also very likely to cause changes in the molecular structure, affecting its functional value, and the nutrients of the over-fine Poria powder are easily lost in the process of noodle cooking. The dissolution and dispersibility of ultrafine or nano-level Poria powder in water are poor, it is not easy to disperse in water, and it is easy to adhere to the container wall. This will make it difficult to mix evenly during the noodle processing process, affecting the quality of the final product. In addition, the preparation process of ultrafine or nano-level Poria powder is complicated, involving multiple steps such as ultrafine grinding, nano-granulation, colloid mill grinding and spray drying. These processes will greatly increase the production cost, and the sales price is bound to be high, which is bound to be difficult for general consumers to accept. Summary of the invention

[0009] The technical problem solved by the invention is to provide a fresh wet tuckahoe noodles with rich nutrient content, low cooking loss rate, better taste and excellent processing performance and a preparation method thereof.

[0010] A further technical problem to be solved by the present invention is to provide a method for preparing the fresh wet Poria noodles.

[0011] The technical solution adopted by the present invention to solve the technical problem is a kind of fresh wet noodles made of Poria cocos. The raw materials for preparing the noodles include wheat flour and Poria cocos powder, wherein the mass of the Poria cocos powder accounts for 15-25% of the total mass of the Poria cocos powder and the wheat flour; the average particle size of the Poria cocos powder is 50-180 μm; and the average particle size of the wheat flour is less than 90 μm.

[0012] Furthermore, the average particle size of the Poria cocos powder is 80 to 160 μm.

[0013] Furthermore, the average particle size of the Poria powder is 90 to 130 μm;

[0014] Furthermore, the average particle size of the Poria cocos powder is 95 to 105 μm;

[0015] Furthermore, the average particle size of the Poria powder is 98 to 102 μm;

[0016] Furthermore, the average particle size of the Poria powder is 99.87 μm. The total triterpene content in the Poria fresh wet noodles is 0.44 mg / g, and the polysaccharide content is 12.49 mg / g.

[0017] Furthermore, the mass of the Poria cocos powder accounts for 18-22% of the total mass of the Poria cocos powder and the wheat flour.

[0018] Furthermore, the mass of the Poria cocos powder accounts for 20% of the total mass of the Poria cocos powder and the wheat flour.

[0019] The technical solution adopted by the present invention to further solve the technical problem is a method for preparing fresh wet noodles of Poria cocos, comprising the following steps:

[0020] (1) kneading dough: using poria powder and wheat flour of different particle sizes as raw materials, mixing the poria powder and wheat flour according to a predetermined mass ratio, adding water, stirring, and kneading into dough; the mass ratio of water to wheat flour is 1:2-5;

[0021] (2) Letting the dough rise, rolling it, pressing it into dough sheets, and cutting it into strips: Letting the dough rise, then rolling it, pressing it into dough sheets, and cutting it into strips;

[0022] (3) Sealing and packaging.

[0023] Furthermore, in step (1), after adding water, the stirring time is 3 to 5 minutes.

[0024] Furthermore, in step (2), the dough proofing temperature is 30-40° C., and the proofing time is 30-50 min.

[0025] Furthermore, in step (2), the dough is rolled in a dough pressing machine, the gap between the rollers of the dough pressing machine is 3.0 to 5.0 mm for the first rolling, and the dough is rolled 5 to 10 times; the gap between the rollers of the dough pressing machine is 1.0 to 3.0 mm for the second rolling, and the dough is rolled 5 to 10 times, so that the length of the dough strip is 20 to 40 cm.

[0026] Compared with the existing Poria cocos noodles and the existing fresh wet noodles, the present invention has the following beneficial effects: (1) by selecting the addition of Poria cocos powder with an average particle size of 50 to 180 μm, the content of Poria cocos powder is also relatively high. Compared with the general Poria cocos noodles, the present invention has a certain enhancement effect on the physical and chemical properties of the noodles and the total triterpenes, polysaccharides and protein contents of the nutritional components, and has richer nutritional components; the total triterpenes content can reach more than 0.44 mg / g, the polysaccharide content can reach more than 12.49 mg / g, and the health care function is better; (2) the average particle size of the Poria cocos powder is selected to be 50 to 180 μm, and the particle size range is moderate, which is conducive to dispersion and mixing during the noodle processing process, and ensures the consistency of product quality; due to the moderate particle size, the Poria cocos powder of the present invention has good processing performance , which is easy to mix fully with wheat flour, and helps to improve the taste and nutritional value of noodles; compared with the preparation method of ultrafine or nano-level Poria powder, the Poria powder of the present invention has a higher retention rate of active ingredients, a simpler preparation process, lower cost, and is more suitable for large-scale production; there is no complicated modification step mentioned in the preparation process of the Poria powder of the present invention, which helps to maintain the natural properties and health value of the Poria powder; (3) by selecting the appropriate particle size of the processed Poria powder, it can not only promote the release of nutrients in the Poria fresh wet noodles during the processing process, but also reduce the cooking loss; (4) The Poria fresh wet noodles of the present invention are snow-white in color, have high sensory evaluation acceptability, and have good flavor, taste, mouthfeel and surface state; (5) have good storage stability. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 are photos of the physical appearance of the fresh wet noodles obtained in Examples 1 to 5 and Comparative Example 1;

[0028] Figure 2 is a bar chart of hardness changes of the texture characteristics of fresh wet noodles in Examples 1 to 5 and Comparative Example 1;

[0029] Figure 3 is a bar chart of viscosity changes of the texture characteristics of fresh wet noodles in Examples 1 to 5 and Comparative Example 1;

[0030] Figure 4 It is a bar chart of the change of breaking resistance of the tensile properties of fresh wet noodles in Examples 1 to 5 and Comparative Example 1;

[0031] Figure 5 is a bar chart showing the change in breaking length of the tensile properties of fresh wet noodles in Examples 1 to 5 and Comparative Example 1;

[0032] Figure 6 is a loss modulus variation curve of the rheological properties of fresh wet noodles of Examples 1 to 5 and Comparative Example 1;

[0033] Figure 7 It is a storage modulus change curve diagram of the rheological properties of fresh wet noodles in Examples 1 to 5 and Comparative Example 1. DETAILED DESCRIPTION

[0034] The present invention is further described in detail below in conjunction with specific embodiments and drawings.

[0035] Example 1

[0036] The average particle size D of the Poria powder selected in this example (4，3) The average particle size of wheat flour is 176.11 μm (hereinafter sometimes referred to as "coarse particle size" Poria powder); (4，3) It is 82.46μm.

[0037] The preparation method of the fresh wet noodles of Poria cocos of the present embodiment comprises the following steps:

[0038] (1) kneading dough: 20 g of the Poria powder and 80 g of wheat flour are mixed and stirred until the mixture is uniform, 35 g of water is slowly added to the mixture of the Poria powder and the wheat flour and stirred uniformly to obtain a dough with a small amount of flocculent flour;

[0039] (2) wrapping the dough tightly with a plastic wrap, placing it in an intelligent artificial climate incubator, setting the temperature to 37° C., and proofing it for 30 minutes; after proofing, placing the dough on a small electric noodle press for rolling, setting the roller gap to 3.0 mm for the first rolling, and rolling the dough 10 times; setting the roller gap to 1.0 mm for the second rolling, and rolling the dough 5 times to form a dough strip; cutting the dough strip into strips with a width of 3 mm and a thickness of 1 mm to obtain fresh wet Poria cocos noodles;

[0040] (3) Immediately heat-seal the fresh wet Poria cocos noodles in a polyethylene bag and then refrigerate at 4°C.

[0041] Example 2

[0042] The difference between this embodiment and embodiment 1 is that the average particle size of the Poria powder is different; the average particle size D of the Poria powder selected in this embodiment is (4，3) The particle size of the tuckahoe powder is 145.68 μm (hereinafter sometimes referred to as "coarser particle size" tuckahoe powder).

[0043] Example 3

[0044] The difference between this embodiment and embodiment 1 is that the average particle size of the Poria powder is different; the average particle size D of the Poria powder selected in this embodiment is (4，3)The particle size is 99.87 μm (hereinafter sometimes referred to as "medium particle size" Poria powder), and the rest is the same as in Example 1.

[0045] Example 4

[0046] The difference between this embodiment and embodiment 1 is that the average particle size of the Poria powder is different; the average particle size D of the Poria powder selected in this embodiment is (4，3) The particle size is 89.54 μm (hereinafter sometimes referred to as "finer particle size" Poria powder); the rest is the same as in Example 1.

[0047] Example 5

[0048] The difference between this embodiment and embodiment 1 is that the average particle size D of the Poria powder is (4，3) The particle size of the powder is 55.18 μm (hereinafter sometimes referred to as "fine particle size" Poria powder); the rest is the same as in Example 1.

[0049] Comparative Example 1

[0050] The difference between this comparative example and Example 1 is that no Poria powder is added to the raw materials.

[0051] The actual photos of the fresh wet noodles of Poria cocos obtained in Examples 1 to 5 and Comparative Example 1 are as follows Figure 1 shown. Figure 1 The fresh wet noodles photos shown in the figure are, from left to right, real photos of the fresh wet noodles of Comparative Example 1 and the Poria fresh wet noodles of Examples 1 to 5.

[0052] The texture properties of the fresh wet noodles obtained in Examples 1 to 5 and Comparative Example 1 were measured, and the effects of Poria powder with different particle sizes on the texture properties of the fresh wet noodles were compared.

[0053] The steps for determining texture characteristics are as follows: Cook the fresh wet noodles until the optimal cooking time, then take them out and immediately rinse them with cold water for 1 minute. To prevent the cooked noodles from aging, complete the following operations within 5 minutes after cooling: Take 3 cooked fresh wet noodle samples of appropriate length, place them evenly and parallelly on the measuring platform in a fixed position, keep a certain distance between the noodles, use a P / 36R probe, set parameters: pre-test speed 2.0mm / s, test speed 0.8mm / s, post-test speed 2.0mm / s, strain 70%, interval time 5s, take 6 noodles and repeat the experiment. According to the particle size of Poria powder from large to small, the fresh wet noodles are named as noodles A, B, C, D, and E.

[0054] The test results of texture properties are shown in Figure 2 , 3 ,Depend on Figure 2 , 3It can be seen that as the particle size of Poria cocos gradually decreases, the hardness and stickiness of fresh wet noodles both show a trend of increasing and then decreasing, and there are significant differences (P < 0.05). This shows that the addition of Poria cocos powder with different particle sizes has a considerable effect on the hardness and stickiness of fresh wet noodles. After the particle size of Poria cocos powder is controlled within the range described in the present invention, the hardness and stickiness of noodles can be improved, and the taste of fresh wet noodles can be improved.

[0055] The tensile properties of the fresh wet noodles obtained in Examples 1 to 5 and Comparative Example 1 were measured, and the effects of different particle sizes of Poria powder on the tensile properties of fresh wet noodles were compared. The tensile properties of cooked fresh wet noodles were measured using a Code A / SPR probe. The preparation of the noodles was homogeneous, and the parameters were set: pre-test speed 4.0 mm / s, test speed 4.0 mm / s, post-test speed 10.0 mm / s, and distance 100 mm. The breaking resistance refers to the maximum force that the noodles can withstand until they break when they are subjected to tensile force, and the breaking length is the length of the noodles before they break.

[0056] Test results see Figure 4 , 5 .Depend on Figure 4 , 5 It can be seen that as the particle size of Poria powder gradually decreases, the breaking resistance and breaking length of fresh wet noodles both show an upward and then downward trend, and there are significant differences (P < 0.05). When the particle size of Poria powder is medium, it has greater breaking resistance and stretching distance.

[0057] Determine the moisture distribution of fresh wet noodles obtained in Examples 1 to 5 and Comparative Example 1, and compare the effects of different particle sizes of Poria powder on the moisture distribution of fresh wet noodles. Weigh 3g of fresh wet noodles, wrap them completely with a nuclear magnetic special film, and put them into the bottom of the nuclear magnetic resonance tube. The nuclear magnetic resonance instrument is first corrected for system parameters before use. The test parameters are: sampling bandwidth SW is 200HZ, sampling points TD=345024, repeated scan times NS=8, relaxation decay time TW=2500ms, and the sample is subjected to pulse sequence scanning to determine the spin-spin relaxation time of the sample. Each sample is subjected to 3 parallel experiments. After the scan, the inversion spectrum and the transverse relaxation time T2 value are obtained by inversion according to the CPMG sequence. The test results are shown in Table 1. It can be seen from Table 1 that as the particle size of Poria powder gradually decreases, the proportion of free water and weakly bound water decreases, and the proportion of deep bound water increases, that is, the available water in the mixed system decreases. The deep bound water is closely bound to the gluten protein and starch molecules, which helps to strengthen the network structure of the dough, thereby improving the elasticity and toughness of the dough. This bound water is not easily lost during processing, which helps to maintain the integrity and processing performance of the dough. This shows that the technical solution of the present invention can facilitate further processing of the dough and has good processing performance.

[0058] Table 1

[0059]

[0060] Determine the change of total triterpenoid content in the fresh wet noodle processing process obtained in Examples 1 to 5 and Comparative Example 1, and compare the influence of different particle sizes of Poria powder on the total triterpenoid content in the fresh wet noodle processing process. Determine by vanillin glacial acetic acid method: standard curve is formulated, accurately weigh 2.50mg oleanolic acid, add methanol to a 25mL volumetric flask to obtain a concentration of 0.1mg / mL oleanolic acid standard solution, and store the standard solution in a 4°C refrigerator for standby use. Take 0.1, 0.2, 0.4, 0.6, 0.8, 1.0mL of standard solution in a test tube, evaporate the solvent in a water bath, add 0.2ml5% vanillin-glacial acetic acid solution and 1ml perchloric acid after cooling, seal the test tube and heat it in a 60°C water bath for 15min, take out the test tube and ice water bath for 5min. Add 5ml of glacial acetic acid and shake well, let stand at room temperature for 5min, methanol is used as a blank control, and the absorbance is measured at a wavelength of 540nm.

[0061] Sample determination: Weigh 1g of mixed powder and add 10mL of methanol solution, weigh and mix well, perform ultrasonic extraction for 30min, add methanol, filter and take the filtrate. Pour 0.2ml of filtrate into a test tube, evaporate the solvent in a water bath, cool and add 0.2ml of 5% vanillin-glacial acetic acid solution and 1ml of perchloric acid, seal the test tube, measure its absorbance, and calculate the total triterpene content according to the standard curve.

[0062] The test results are shown in Table 2. It can be seen from Table 2 that during the processing, as the particle size of Poria powder gradually decreases, the total triterpene content of fresh wet noodles increases from 0.51 mg / g to 0.60 mg / g, and the total triterpene content of fresh wet noodles after cooking increases from 0.31 mg / g to 0.44 mg / g. The health benefits of total triterpenes include anti-tumor, immunomodulatory, anti-inflammatory, and hypolipidemic, and the increase in the total triterpene content in Poria fresh wet noodles helps to improve the nutritional value and health benefits of noodles. It shows that the technical solution described in the present invention can better meet the needs of consumers for healthy food. In addition, as the particle size of Poria continues to increase, the total triterpene content does not increase significantly. Considering the energy consumed in the processing of Poria powder and the economic benefits, the medium particle size is the optimal particle size suitable for the processing of Poria fresh wet noodles.

[0063] Table 2

[0064]

[0065] Determine the change of polysaccharide content in the fresh wet noodle processing process obtained in Examples 1 to 5 and Comparative Example 1, and compare the influence of different particle sizes of Poria powder on the polysaccharide content in the fresh wet noodle processing process. Accurately weigh 10.0 mg of glucose standard and place it in a beaker, transfer it to a 50 ml volumetric flask after dissolving to make up the volume, and obtain a 0.2 mg / ml glucose standard solution. After sealing, place it in a 4 ° C refrigerator for standby use. Take 4.0 mg of phenol solid and place it in a beaker. After dissolving, transfer it to a 50 ml brown volumetric flask to make up the volume to obtain an 8% phenol solution, store it away from light, and prepare it for use. Take a clean test tube and draw 0, 0.05, 0.10, 0.15, 0.2, 0.3, 0.4, 0.5 ml of 0.2 mg / ml glucose standard solution respectively, and make up 0.5 ml with pure water. Add 0.5 ml of 8% phenol solution, then quickly add 2 ml of concentrated sulfuric acid and shake well. After standing at room temperature for 10 minutes, boiling water bath for 15 minutes, cooling to room temperature in cold water bath, measure its absorbance at 484nm. Weigh 0.1g of freeze-dried sample in a centrifuge tube, add 5mL of ultrapure water, ultrasonically extract at 25℃ for 30 minutes, and filter after extraction. Dilute the filtrate by 100 and measure it according to the determination method in the standard curve.

[0066] The test results are shown in Table 3. It can be seen from Table 3 that as the particle size of Poria powder decreases, the polysaccharide content of fresh wet noodles increases from 11.92 mg / g to 13.90 mg / g. After steaming, the polysaccharide content of fresh wet noodles increases from 10.64 mg / g to 12.49 mg / g, and then decreases to 11.96 mg / g. The results show that both large and small particle size Poria powder will lead to the loss of polysaccharides in Poria. Controlling the appropriate particle size of Poria powder processing to a medium particle size helps to keep the polysaccharide content within a given range, reduce excessive nutrient loss, and help improve the market competitiveness of the product.

[0067] Table 3

[0068]

[0069] Determine the change in protein content during the fresh wet noodle processing process obtained in Examples 1 to 5 and Comparative Example 1, and compare the effect of different Poria powder particle sizes on the protein content during the fresh wet noodle processing. The water-soluble protein and alcohol-soluble protein content are determined by Coomassie Brilliant Blue G-250 colorimetry, and the total protein content is determined according to the Kjeldahl nitrogen determination method in the "National Food Safety Standard for Protein Determination in Food" (GB 5009.5-2016). Accurately weigh 50mg of bovine serum albumin, add ultrapure water to fully dissolve, and transfer to a 50ml volumetric flask to make up to 1mg / ml bovine serum albumin mother solution. Dilute the 1mg / ml bovine serum albumin standard solution 10 times to obtain a 0.1mg / ml bovine serum albumin standard solution, shield from light and place in a 4°C refrigerator for standby use. Accurately weigh 100mg of Coomassie Brilliant Blue G-250, add 50ml90% anhydrous ethanol and 100ml85% phosphoric acid, transfer to a 1000ml volumetric flask to make up to 1mg / ml, shield from light and standby. Add 0, 0.1, 0.2, 0.4, 0.6, 0.8, 1.0 ml of 0.1 mg / ml bovine serum albumin standard solution to a clean test tube, and add pure water to 1 ml, add 5 ml of G-250 solution and mix well, let stand at room temperature for 10 minutes, measure its absorbance at 595 nm, and calculate the protein content standard curve. Determination of water-soluble protein content: weigh 5 g of freeze-dried sample, add 15 ml of ultrapure water, grind thoroughly and ultrasonicate for 20 minutes, filter and concentrate the filtrate to one-fifth of the original volume of the solution, take 1 ml of the concentrate and measure its absorbance according to the method in the standard curve. Determination of alcohol-soluble protein: take 5 g of sample and add 15 ml of 50% ethanol, extract according to the water-soluble protein method, no need to concentrate, and measure its absorbance according to the steps in the standard curve.

[0070] The test results are shown in Tables 4, 5, and 6. Table 4 shows the changes in water-soluble protein content during the processing of Poria cocos fresh wet noodles, Table 5 shows the changes in alcohol-soluble protein content during the processing of Poria cocos fresh wet noodles, and Table 6 shows the changes in total protein content during the processing of Poria cocos fresh wet noodles. It can be seen from Tables 4, 5, and 6 that during the processing of fresh wet noodles, the protein content is lost the most during the cooking process. In Poria cocos fresh wet noodles, the content of the three proteins increases as the particle size of Poria cocos powder decreases, but after the particle size reaches the medium particle size, there is no significant difference in the content as the particle size decreases, indicating that the medium particle size is the most suitable particle size for Poria cocos powder processing for Poria cocos fresh wet noodles, and has better processing adaptability.

[0071] Table 4

[0072]

[0073] Table 5

[0074]

[0075] Table 6

[0076]

[0077] The changes in the rheological properties of the fresh wet noodles obtained in Examples 1 to 5 and Comparative Example 1 were measured, and the effects of Poria powder with different particle sizes on the dough were compared. The dough sample that was left to stand for 5 minutes was placed on a flat plate. The probe diameter was 40 mm and the spacing was 1 mm. When the probe was lowered, the excess dough at the edge was trimmed and the sealing cover was immediately covered. At a constant oscillation frequency of 1 Hz, the strain was gradually increased from 0.01% to 100% to test the limit of the linear viscoelastic region of the dough sample. The results showed that there was a linear relationship between the stress and strain of the dough sample, and the most suitable strain condition was 0.1%. A frequency sweep ranging from 0 to 100.0 Hz was performed in the linear viscoelastic region, the temperature was maintained at 25 degrees Celsius, and a constant strain amplitude of 0.1% was selected. Wherein, G′ is the storage modulus; G″ is the loss modulus; ω is the angular frequency, rad / s.

[0078] Test results see Figure 6 , 7 , Figure 6 As the particle size of Poria cocos powder decreases, the storage modulus G′ changes accordingly. Figure 7 is the change of loss modulus G″. Figure 6 , 7 It can be seen that as the particle size of Poria powder decreases, the storage modulus and loss modulus of Poria dough increase, that is, more energy is consumed in its processing. For raw Poria fresh wet noodles, this means that the texture of the noodles may be more compact, improving its processing performance and product quality. This shows that the technical solution of the present invention can better meet consumers' demand for healthy food and improve the taste of noodle products.

[0079] The tuckahoe noodles with a particle size of 99.87 μm (D (4, 3)) in Example 3 of the present invention have a higher nutritional content after cooking (total triterpenoid content is 0.44 mg / g, polysaccharide is 12.49 mg / g, and total protein is 91.5 mg / g), and the dough structure is more balanced, with a certain degree of elasticity and softness, G' is 1472040Pa, and the cooking loss rate is 1.43%;

[0080] Fine-grained Poria cocos (D(4,3)=55.18μm) noodles fill the gluten network structure more densely, with G' of 1748280Pa, but its processing requires more energy consumption, and after cooking, the nutrient loss is slightly higher, the total triterpene content drops from 0.71mg / g of mixed powder to 0.44mg / g after cooking, the same as the medium-grained powder, the polysaccharide is 11.96mg / g, the total protein is 91.6mg / g, and the cooking loss rate is 1.74%. It can be seen that the medium-grained Poria cocos powder has lower nutrient loss and processing energy loss, but its nutrient content is slightly different from that of fine-grained Poria cocos powder noodles, and it is a more suitable raw material choice for Poria cocos noodles processing.

[0081] The above describes the basic principle, main features and beneficial effects of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A kind of fresh wet noodles with Poria cocos, characterized in that: The preparation raw materials include tuckahoe powder and wheat flour, wherein the mass of tuckahoe powder accounts for 15-25% of the total mass of tuckahoe powder and wheat flour; the average particle size of the tuckahoe powder is 50-180 μm; and the average particle size of the wheat flour is less than 90 μm.

2. The fresh wet Poria noodles according to claim 1, characterized in that: The average particle size of the Poria cocos powder is 80-160 μm.

3. The fresh wet Poria noodles according to claim 2, characterized in that: The average particle size of the Poria cocos powder ranges from 90 to 130 μm.

4. The fresh wet Poria cocos noodles according to claim 3, characterized in that: The average particle size of the Poria cocos powder is 98-102 μm.

5. The fresh wet Poria noodles according to any one of claims 1 to 4, characterized in that: The mass of the Poria cocos powder accounts for 18-22% of the total mass of the Poria cocos powder and the wheat flour.

6. The fresh wet Poria cocos noodles according to claim 5, characterized in that: The mass of the Poria powder accounts for 20% of the total mass of the Poria powder and the wheat flour.

7. A method for preparing fresh wet Poria noodles as claimed in any one of claims 1 to 6, characterized in that: The steps include: (1) Kneading dough: using Poria powder and wheat flour of different particle sizes as raw materials, mixing the ingredients according to a predetermined mass ratio, adding water after mixing the Poria powder and wheat flour, stirring, and kneading into dough; the mass ratio of water to wheat flour is 1:2-5; (2) Let the dough rise, roll it out, flatten it into dough sheets, and cut it into strips: Let the dough rise, then roll it out, flatten it into dough sheets, and cut it into strips; (3) Sealing and packaging.

8. The method for preparing fresh wet Poria cocos noodles according to claim 7, characterized in that: In step (1), the stirring time is 3 to 5 minutes.

9. The method for preparing fresh wet Poria cocos noodles according to claim 7 or 8, characterized in that: In step (2), the dough proofing temperature is 30-40°C, and the proofing time is 30-50 min.

10. The method for preparing fresh wet Poria cocos noodles according to claim 9, characterized in that: In step (2), the dough is rolled in a dough pressing machine. The gap between the rollers of the dough pressing machine is 3.0-5.0 mm for the first rolling, and the dough is rolled 5-10 times. The gap between the rollers of the dough pressing machine is 1.0-3.0 mm for the second rolling, and the dough is rolled 5-10 times, so that the length of the dough sheet is 20-40 cm.

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