Non-fried instant noodle formula capable of improving amino acid score and preparation method of non-fried instant noodle formula

Abstract

The invention discloses a non-fried instant noodle formula capable of improving amino acid score and a preparation method thereof, and the formula comprises the following raw materials in percentage by mass: 40% of chickpea powder, 8% of vital gluten, 44% of wheat flour, 8% of foreign protein, 1% of salt and 30% of distilled water. Wherein the foreign protein is one or a composition of egg white protein and soybean protein isolate. The protein content, the essential amino acid content and the protein digestibility are effectively improved, and the amino acid score is corrected. When the addition amount of the two exogenous high-quality proteins is 2% of egg white protein and 6% of soybean protein isolate, compared with a blank sample, the content of protein in a group added with the high-quality proteins is increased by 136.24%, the content of essential amino acid is increased by 56.85%, and the PDCAAS value is increased by 72.09%.

Description

Technical Field

[0001] The invention relates to the technical field of nutritional food formulas, and in particular to a non-fried instant noodle formula with improved amino acid score and a preparation method thereof. Background Art

[0002] Protein is an indispensable substance in the human body. It is the material basis of life, the basic organic matter that constitutes cells, and the main bearer of life activities. Protein is one of the seven important nutrients that the human body cannot lack. Protein exists in all parts and cells of the body, and its content in the human body is about 17%-21%. Different proteins have different functions and characteristics. The functions of protein include: forming and repairing human tissues, providing essential amino acids for the human body, regulating body fluids and maintaining acid-base balance, synthesizing physiologically active substances, enhancing immunity, and providing energy. There are many sources of protein, including grains, beans, eggs, meat, milk, aquatic products, etc. The Chinese Nutrition Society has formulated the "Reference Intake of Dietary Nutrients for Chinese Residents". The recommended daily protein intake (RNI) for men with light physical activities in my country is 75 g, and for women is 65 g of protein. This protein intake can meet the human body's daily protein needs. The human body ingests animal protein and plant protein through daily animal and plant foods. In recent years, my country's dietary nutrition survey has shown that my country's per capita protein intake has basically met the requirements, but it is still mainly grain protein. In cereal proteins, mainly rice and flour, the essential amino acid lysine is relatively lacking, resulting in low biological value and amino acid score of the protein. Lysine is the first limiting amino acid in protein of cereal foods such as rice and flour. In legume foods, the content of methionine is low, and methionine is the first limiting amino acid in legume protein. According to the calculation of amino acid scores based on the WHO / FAO essential amino acid model for human protein, the amino acid score of indica rice protein is 44 points, the amino acid score of wheat flour protein is 36 points, and the amino acid score of soy protein is 68 points. The method of mixed consumption can improve the biological value and amino acid score of food protein and improve the nutritional value of food protein.

[0003] Egg white protein (EWP), as an animal protein, has better nutritional value than plant protein. It contains eight essential amino acids for the human body and has good gelling and foaming properties. It can be used as a food additive in pasta products to enhance the gluten network structure and improve the quality of pasta products. Soy protein isolate (SPI) is a high-quality plant protein with a protein content of more than 90%. Adding it to food can significantly improve food quality. Compared with a single protein, the combination of two high-quality proteins can not only improve functional properties, nutritional value and improve food quality, but also achieve the effect of lowering blood lipids and enhancing immunity. This mode of combining plant protein and animal protein is called "double protein", which plays an important role in regulating dietary structure and can effectively increase protein content, essential amino acid content and protein digestibility corrected amino acid score. Summary of the invention

[0004] The object of the present invention is to provide a non-fried instant noodle formula with improved amino acid score and a preparation method thereof, which can solve the technical problems mentioned in the background technology.

[0005] A non-fried instant noodle formula with improved amino acid score, comprising the following raw materials by weight percentage: 40% chickpea flour, 8% gluten, 44% wheat flour, 8% foreign protein, 1% salt and 30% distilled water; Wherein, the exogenous protein is one or a combination of egg white protein and soy protein isolate.

[0006] As a further technical solution of the present invention, the exogenous protein is a composition of egg white protein and soy protein isolate.

[0007] As a further technical solution of the present invention, the mass ratio between the egg white protein and the soy protein isolate is 0-8:0-8.

[0008] As a further technical solution of the present invention, the mass ratio between the egg white protein and the soy protein isolate is 6:2.

[0009] Another object of the present invention is to provide a method for preparing non-fried instant noodles based on the non-fried instant noodles formula with improved amino acid score, comprising the following steps: Step 1: Mix the chickpeas with an ultrafine grinder, sieve, mix the chickpea flour, gluten, egg white protein, soy protein isolate and wheat flour, pour them into a dough mixer, add 1% salt and a suitable amount of distilled water, and stir for 10 minutes; Step 2: Let the dough rise in a proofing box at room temperature. Step 3: Pressing and cutting the dough into strips: the dough that has been proofed in step 2 is gradually pressed by a dough press to form a uniform dough strip, and then cut into strips and stacked; Step 4: steaming the noodles, evenly placing the product obtained in step 3 on a steaming plate, and placing it in a noodle steamer for steaming; Step 5: hot air drying, putting the steamed product into a mold, and placing the mold in a hot air dryer, and obtaining non-fried instant noodles after hot air drying.

[0010] As a further technical solution of the present invention, the soy flour is sieved through a 100-mesh sieve.

[0011] As a further technical solution of the present invention, the proofing time in the proofing box in step 2 is 20 minutes.

[0012] As a further technical solution of the present invention, in step three, the thickness of the dough strip is 1.0 mm and the width of the cut strips is 1.0 mm.

[0013] As a further technical solution of the present invention, in step 4, the steaming temperature of the noodle steamer is 100° C. and the set time is 4 minutes.

[0014] As a further technical solution of the present invention, in step five, the hot air drying temperature is 90° C. and the drying time is 25 minutes.

[0015] Beneficial effects achieved by the present invention: The present invention adopts the method of adding egg white protein and soy protein isolate in different proportions to the non-fried instant noodle system. Adding two proteins in different compounding proportions can improve the protein content, essential amino acid content and protein digestibility corrected amino acid score (PDCAAS) value of non-fried grain instant noodles, and can make up for the low content of high-quality protein and unbalanced amino acid composition ratio of ordinary instant noodles. When the instant noodles of Example 4 are added with two exogenous high-quality proteins in a ratio of 6:2 (6% egg white protein + 2% soy protein isolate), the texture characteristic indicators of the non-fried instant noodles, such as hardness and chewiness, are significantly increased, and the taste of the non-fried instant noodles after cooking can be improved; compared with the control group 1, the protein content in the high-quality protein group increased by 136.24%, the essential amino acid content increased by 56.85%, and the PDCAAS value increased by 72.09%. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 This graph shows the effect of exogenous high-quality protein on the texture properties of non-fried instant noodles. DETAILED DESCRIPTION

[0017] The technical solution of the present invention is described in detail below in conjunction with the specific drawings. Example 1.

[0018] A non-fried instant noodle formula with improved amino acid score comprises the following ingredients (by mass percentage): 40% chickpea flour, 8% gluten, 44% wheat flour, 8% soy protein isolate, 1% salt and 30% distilled water, denoted as CVE0. Example 2.

[0019] A non-fried instant noodle formula with improved amino acid score comprises the following ingredients (by mass percentage): 40% chickpea flour, 8% gluten, 44% wheat flour, 2% egg white protein, 6% soy protein isolate, 1% salt and 30% distilled water, denoted as CVE2. Example 3.

[0020] A non-fried instant noodle formula with improved amino acid score comprises the following ingredients (by mass percentage): 40% chickpea flour, 8% gluten, 44% wheat flour, 4% egg white protein, 4% soy protein isolate, 1% salt and 30% distilled water, denoted as CVE4. Example 4.

[0021] A non-fried instant noodle formula with improved amino acid score comprises the following ingredients (by mass percentage): 40% chickpea flour, 8% gluten, 44% wheat flour, 6% egg white protein, 2% soy protein isolate, 1% salt and 30% distilled water, denoted as CVE6. Example 5.

[0022] A non-fried instant noodle formula with improved amino acid score comprises the following ingredients (by mass percentage): 40% chickpea flour, 8% gluten, 44% wheat flour, 8% egg white protein, 1% salt and 30% distilled water, denoted as CVE8.

[0023] Control group 1. A non-fried instant noodle formula with improved amino acid score comprises the following ingredients (by mass percentage): 100% wheat flour, 1% salt and 30% distilled water, recorded as CK.

[0024] Control group 2. A non-fried instant noodle formula with improved amino acid score comprises the following ingredients (by mass percentage): 40% chickpea flour, 8% gluten, 52% wheat flour, 1% salt and 30% distilled water, recorded as CV.

[0025] The preparation method of the non-fried instant noodles in Examples 1 to 5 and Control Groups 1 to 2 comprises the following steps: Step 1: Knead the dough. Use an ultrafine grinder to grind the chickpeas, sieve them, mix the chickpea flour, gluten, egg white protein, soy protein isolate and wheat flour thoroughly, pour them into a dough mixer, add 1% salt and an appropriate amount of distilled water, mix and stir for 10 minutes.

[0026] Step 2: Let the dough rise. Place the dough from step 1 in a proofing box at room temperature.

[0027] Step 3: Pressing and cutting the dough into strips. The dough that has been proofed in step 2 is gradually pressed by a dough press to form a uniform dough strip, and then cut into strips and stacked. Step 4: Steaming the noodles, evenly placing the product obtained in step 3 on a steaming plate, and placing it in a noodle steamer for steaming; Step 5: hot air drying, putting the steamed product into a mold, and placing the mold in a hot air dryer, and obtaining non-fried instant noodles after hot air drying.

[0028] Preferably, in step 1, the chickpea flour is sieved through a 100-mesh sieve.

[0029] Preferably, in step 2, the proofing time in the proofing box is 10 minutes.

[0030] Preferably, in step three, the thickness of the dough strip is 1.0 mm and the width of the cut strips is 1.0 mm.

[0031] Preferably, in step 4, the steaming temperature of the noodle steamer is 100° C. and the set time is 4 min.

[0032] Preferably, in step 5, the hot air drying temperature is 90° C., the drying time is 25 min, and the dough is turned over every 5 min to ensure that the dough is heated evenly.

[0033] Test Case The above-mentioned examples and comparative examples were subjected to the following index measurements.

[0034] 1. Effect of exogenous high-quality protein on the texture characteristics of non-fried instant noodles from Figure 1It can be seen that compared with control group 1, the addition of exogenous protein significantly increased the hardness and chewiness of instant noodles, while the elasticity and resilience decreased. After adding exogenous high-quality protein, when the amount of soy protein isolate added was 8%, the hardness and chewiness of the instant noodles in Example 1 were 3034.49 g and 1418.39 g, respectively. Compared with control group 2, when the amount of soy protein isolate added was reduced and the amount of egg white protein added was increased, the hardness and chewiness of the instant noodles gradually increased; when the amount of egg white protein added to the instant noodles of Example 5 was 8%, the hardness, chewiness and resilience of the instant noodles were the highest, which were 4406.82 g and 2603.88 g, respectively. This is because under heating conditions, egg white protein promotes the enhancement of the gel network structure, which increases the hardness and chewiness of the instant noodles. Compared with the addition of one exogenous high-quality protein, the non-fried instant noodles of the dual protein system (Example 2, Example 3, Example 4) show better texture characteristics, so the instant noodles under the interaction of soy protein isolate and egg white protein will improve the toughness of the instant noodles and improve their taste.

[0035] 2. Determination of in vitro protein digestibility of non-fried instant noodles (1) Determination of protein content of instant noodles: Determine the protein content of the sample by the Kjeldahl nitrogen method in accordance with GB 5009.5-2016.

[0036] (2) Determination of protein digestibility: Combined with relevant literature (Zhang Shijia, Gao Li, Tao Xiangcheng, et al. Effect of egg white protein addition on the powder properties of indica rice-mung bean flour and the quality characteristics of extruded rice vermicelli [J]. Journal of the Chinese Cereals and Oils Association, 2019, 34(03): 93-98.), the protein digestibility calculation formula is as follows: Formula 1: ; The effects of exogenous high-quality protein in Examples 1 to 5 and the control example on the digestibility of non-fried instant noodle protein are shown in Table 1 below: Table 1 Protein content and protein digestibility of non-fried instant noodles Sample No. Protein content / % Protein digestibility / % Control group 1 <![CDATA[10.68±0.02 e ]]> <![CDATA[72.11±4.14 a ]]> Control group 2 <![CDATA[22.41±0.01 d ]]> <![CDATA[64.75±1.12 b ]]> Example 1 <![CDATA[24.30±0.35 c ]]> <![CDATA[53.50±2.70 de ]]> Example 2 <![CDATA[27.94±1.13 b ]]> <![CDATA[60.10±2.93 bc ]]> Example 3 <![CDATA[26.94±0.14 b ]]> <![CDATA[56.55±0.13 cd ]]> Example 4 <![CDATA[25.23±0.16 c ]]> <![CDATA[55.13±0.67 cd ]]> Example 5 <![CDATA[29.31±0.18 a ]]> <![CDATA[48.26±0.40 e ]]> It can be seen from the experimental data in Table 1 that the addition of exogenous high-quality protein can significantly increase the protein content of non-fried instant noodles. Compared with the control group 2, the protein content of Example 1, Example 2, Example 3, Example 4 and Example 5 increased by 8.43%, 24.68%, 20.21%, 12.58% and 30.79%, respectively. At the same time, with the increase of the egg white protein addition ratio, the protein digestibility decreased significantly. This may be because, compared with soy protein isolate, the interaction between egg white protein and starch is stronger, making it more difficult to digest. Combined with relevant literature, it can be seen that undigested protein still has a beneficial effect on the human body. Undigested protein can provide higher levels of nutrients for intestinal microorganisms, provide them with rich carbon and nitrogen sources, thereby reducing the body's energy intake and the production of body fat and high blood sugar (Ercolini D, Fogliano V. Food design to feed the human gut microbiota [J]. Journal of Agricultural and Food Chemistry, 2018, 66 (15): 3754-3758.).

[0037] 3. Determination of amino acid content and score of non-fried instant noodles (1) Amino acid content analysis: The amino acid content of the samples was determined according to GB5009.124-2016. Tryptophan was determined according to GB / T 15400-2018. The amino acid content was expressed in AA (mg / g.pro.).

[0038] (2) Amino Acid Score (AAS) and Protein Digestibility Corrected Amino Acid Score (PDCAAS) The essential amino acid content measured in the amino acid content analysis is used to determine the AAS according to the adult requirement recommendation model in the WHO / FAO scoring model. The calculation method is as shown in Formula 2. PDCAAS is obtained by multiplying the protein digestibility by the minimum AAS value.

[0039] Formula 2: ; In formula 2: Ax: the content of an essential amino acid in the sample; As: the amino acid content according to the WHO / FAO scoring model.

[0040] The amino acid composition of protein is an important factor in determining the quality of food protein. PDCAAS is a protein evaluation index based on amino acid composition and digestibility. This index can better evaluate protein quality. The full score of PDCAAS is 1.0. When calculating PDCAAS, any score higher than 1.0 is counted as 1.0.

[0041] Tables 2 and 3 show the essential amino acid composition, AAS and PDCAAS of non-fried instant noodles, respectively. From the experimental data in the table, it can be seen that the first limiting amino acid of the blank sample is cystine + methionine, with an AAS of 0.60, and the second limiting amino acid is lysine, with an AAS of 0.78. When exogenous protein is added to the instant noodle formula, the essential amino acid content and PDCAAS are improved. Compared with the control group 1, the non-fried instant noodles in the exogenous protein group have increased isoleucine (Ile), leucine (Leu) and lysine (Lys) contents; at the same time, the total essential amino acid (TEAA) also increases, among which the TEAA of Example 4 is 1.57 times that of the sample in the control group 1. Therefore, the addition of exogenous protein can supplement the amino acids lacking in wheat flour.

[0042] Different ratios of egg white protein and soy protein isolate result in different PDCAAS of instant noodles. Single addition of any one exogenous high-quality protein cannot fully meet the daily amino acid requirement of adults. For example, the scores of Example 1 and Example 5 are 0.57 and 0.56 respectively, and when the double protein ratio is 6:2 (ie, Example 4), its PDCAAS reaches 0.74, which can meet the daily amino acid requirement of adults. It proves that the essential amino acid content and composition of the two high-quality proteins can complement each other and are more in line with the international nutritional dietary reference value. Compared with Examples 1 to 5 and the control example, Example 4 in the embodiment of the present application is the best exogenous high-quality protein ratio, which can significantly improve the amino acid score of non-fried instant noodles. The essential amino acid content of non-fried instant noodles is shown in Table 2, and the AAS and PDCAAS results of non-fried instant noodles are shown in Table 3.

[0043]

[0044] Note: TEAA stands for Total essential amino acids

[0045] It should be noted that, in this article, the term "comprises" or any other variant thereof is intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also includes other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of more restrictions, an element defined by the sentence "comprises a ..." does not exclude the existence of other identical elements in the process, method, article or device including the element.

[0046] The above are only preferred embodiments of the present invention, and are not intended to limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made using the contents of the present invention specification and drawings, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A non-fried instant noodle formula with improved amino acid score, characterized in that: Calculated by mass percentage, it includes the following raw materials: 40% chickpea flour, 8% gluten, 44% wheat flour, 8% foreign protein, 1% salt and 30% distilled water; Wherein, the exogenous protein is one or a combination of egg white protein and soy protein isolate.

2. A non-fried instant noodle formula with improved amino acid score according to claim 1, characterized in that: The exogenous protein is a composition of egg white protein and soy protein isolate.

3. A non-fried instant noodle formula with improved amino acid score and a preparation method thereof according to claim 2, characterized in that: The mass ratio of the egg white protein to the soy protein isolate is 0-8:0-8.

4. The non-fried instant noodle formula with improved amino acid score according to claim 3, characterized in that: The mass ratio between the egg white protein and the soy protein isolate is 6:

2.

5. A method for preparing non-fried instant noodles based on the non-fried instant noodles formula with improved amino acid score according to any one of claims 1 to 4, characterized in that: The following steps are involved: Step 1: Mix the chickpeas with an ultrafine grinder, sieve, mix the chickpea flour, gluten, egg white protein, soy protein isolate and wheat flour, pour them into a dough mixer, add 1% salt and distilled water, and stir for 10 minutes; Step 2: Let the dough rise in a proofing box at room temperature. Step 3: Pressing and cutting the dough into strips. The dough that has been proofed in step 2 is gradually pressed by a dough press to form a uniform dough strip, and then cut into strips and stacked. Step 4: Steaming the noodles, evenly placing the product obtained in step 3 on a steaming plate, and placing it in a noodle steamer for steaming; Step 5: hot air drying, putting the steamed product into a mold, and placing the mold in a hot air dryer, and obtaining non-fried instant noodles after hot air drying.

6. The method for preparing non-fried instant noodles with improved amino acid score according to claim 5, characterized in that: The chickpea flour is sieved through a 100-mesh sieve.

7. The method for preparing a non-fried instant noodle formula with improved amino acid score according to claim 5, characterized in that: The proofing time in the proofing box in step 2 is 20 minutes.

8. The method for preparing non-fried instant noodles with improved amino acid score according to claim 5, characterized in that: In the step 3, the thickness of the dough strip is 1.0 mm, and the width of the cut strip is 1.0 mm.

9. The method for preparing non-fried instant noodles with improved amino acid score according to claim 5, characterized in that: In step 4, the steaming temperature of the noodle steamer is 100° C. and the set time is 4 minutes.

10. The method for preparing non-fried instant noodles with improved amino acid score according to claim 5, characterized in that: In step 5, the hot air drying temperature is 90° C. and the drying time is 25 min.

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