Wide vermicelli beneficial to juice hanging and preparation method thereof

Abstract

The broad bean vermicelli is prepared from the following raw materials in parts by weight: 50 to 55 parts of potato powder, 18 to 22 parts of sweet potato powder, 10 to 12 parts of soybean milk, 7 to 9 parts of Chinese yam powder, 5 to 6 parts of oat, 4 to 5 parts of casein, 2 to 2.3 parts of edible salt, 1.5 to 2 parts of alpha-amylase, 1 to 2 parts of glucamylase, 1.5 to 2 parts of fruit enzyme liquid and 75 to 80 parts of water. The preparation method of the wide vermicelli comprises the following steps: preparing soybean slurry, preparing fruit enzyme liquid, mixing the raw materials and performing slurry mixing, performing ultrasonic treatment and fermentation, performing powder leakage and forming, performing curing, performing cooling, performing freezing and performing drying so as to obtain the wide vermicelli, and the wide vermicelli prepared by adopting the method is easy to hang juice, low in breakage rate and good in flexibility and elasticity; the production process is simple, and the method is easy to popularize.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to wide noodles that are good for coating with sauce and a preparation method thereof. Background Art

[0002] The potato production and area of ​​Dingxi City in Gansu Province rank among the top three in the country. Dingxi City has a history of potato cultivation of more than 200 years. The potato planting area is about 3 million mu, and the annual output of high-quality potatoes is more than 2 million tons. The output value of the potato industry chain has reached 30 billion yuan. Potatoes can be used to produce potato chips, French fries, starch, vermicelli, etc. Using potatoes to produce wide noodles is one of Dingxi's specialties.

[0003] Wide noodles are a kind of vermicelli with a certain width produced from potato starch, with a width of about 0.8 to 2.5 mm. Wide noodles are an indispensable ingredient in hot pot and spicy hot pot. Most of the wide noodles on the market are produced with a single raw material such as rice and potatoes. The nutritional composition is single, and the taste is hard and easy to break during the cooking process. In order to improve the toughness and taste of wide noodles, additives such as ammonium aluminum sulfate and potassium aluminum sulfate are added during the processing. Ammonium aluminum sulfate and potassium aluminum sulfate are aluminum compounds that are harmful to the human body. Long-term consumption of aluminum-containing foods has a relatively large impact on human health. Aluminum interacts with calcium and phosphorus in the human body, and has adverse effects on bones, which may cause osteoporosis, rickets and other bone deformation diseases. At the same time, aluminum ions in food can accumulate in organs such as the brain, kidneys, and liver, thereby affecting brain development and increasing the burden on organs. In addition, the surface of wide noodles produced on the market is relatively smooth and not easy to stick to juice, which makes eating noodles and slurping noodles less experience of dipping in juice and spicy sauce, lacks stimulation to the taste buds, thus affecting the taste of the product.

[0004] Publication No. CN 104855769 A discloses a vegetable vermicelli and a preparation method thereof. The vegetable vermicelli is prepared from the following ingredients: 70-80% potato starch, 10-15% vegetable powder, and 5-16% additives, wherein the additives are sodium polyphosphate, sodium hexametaphosphate, and fleabane ash. The product is obtained by gelatinizing starch, adding vegetable powder to mix, shaping the vermicelli, cooling, drying, sorting, and packaging. The invention adds vegetable ingredients on the basis of the original vermicelli processing and production, makes starch a carrier, increases the vitamin nutrients and dietary fiber of various vegetables, makes them organically combined with starch and is beneficial to human absorption, and expands the variety of vermicelli. However, the invention adds sodium polyphosphate, sodium hexametaphosphate, and fleabane ash additives. Fleabane ash is ash obtained by burning fleabane grass, which may contain heavy metals and other harmful substances, such as lead, arsenic, etc. If these substances remain in food, long-term intake may pose a potential threat to human health. At the same time, phosphorus in sodium polyphosphate and sodium hexametaphosphate is easily combined with calcium, which affects the absorption of calcium by the human body and also causes certain harm to human health.

[0005] As people pay more and more attention to the quality of life and health requirements, the wide noodle industry urgently needs to solve the technical problems of using green, non-toxic and harmless raw materials to produce wide noodles, improve the nutritional value, elasticity and juice-holding effect of wide noodles, reduce the breakage rate of wide noodles, and increase the experience of eating and slurping noodles. Summary of the invention

[0006] The purpose of the present invention is to provide a wide noodle that is conducive to sauce coating and a preparation method, so as to solve the problems of wide noodle proposed in the above background technology that the nutritional components are single, the taste is hard, it is easy to break, and the sauce coating effect is poor.

[0007] To achieve the above-mentioned purpose, the present invention provides the following technical scheme: a wide noodle that is conducive to hanging juice, comprising the following components in parts by weight: 50-55 parts of potato flour, 18-22 parts of sweet potato flour, 10-12 parts of soybean slurry, 7-9 parts of yam flour, 5-6 parts of oats, 4-5 parts of casein, 2-2.3 parts of edible salt, 1.5-2 parts of α-amylase, 1-2 parts of glucose amylase, 1.5-2 parts of fruit enzyme liquid, and 75-80 parts of water.

[0008] Furthermore, the soybean slurry is prepared by mixing fresh soybeans and water in a ratio of 1:0.8, soaking the mixture for 25 to 30 minutes, and then washing, grinding, and filtering the mixture to obtain the soybean slurry.

[0009] Furthermore, during the soaking process, 0.5-0.6% of citric acid and 0.2-0.3% of malic acid are added to the soybeans in a weight ratio to soak the soybeans.

[0010] Furthermore, the fruit enzyme liquid is prepared by mixing 50-53 parts of fresh pineapple, 25-28 parts of apples, 18-22 parts of pears, 15-16 parts of honey, and 12-15 parts of water, and then adding 1.5-1.8 parts of fermentation bacteria (yeast and lactic acid bacteria in a weight ratio of 1.2:1), fermenting at 36-40°C for 3-3.5 hours, and filtering.

[0011] Furthermore, the method for preparing the wide noodle which is good for hanging juice comprises the following steps:

[0012] Step 1, preparation of soybean slurry: After washing fresh soybeans, mix the soybeans and water in proportion, add citric acid and malic acid, soak for 25 to 30 minutes, then wash, grind and filter to obtain soybean slurry.

[0013] Step 2, preparation of fruit enzyme liquid: wash fresh pineapple, apple and pear, remove inedible parts, cut into 1-2 mm blocks, add honey and water, mix according to proportion, then add fermentation bacteria, ferment at 36-40°C for 3-3.5 hours, filter and obtain fruit enzyme liquid.

[0014] Step 3: Add potato flour, sweet potato flour, soybean slurry, yam flour, oats, casein and edible salt into a pulp mixer in proportion, slowly add water to mix for 15 to 18 minutes, then add α-amylase, glucoamylase and fruit enzyme solution to mix for 8 to 10 minutes to obtain a mixed dough. The speed of the pulp mixer is 40 to 45 rpm.

[0015] Step 4: Place the mixed dough in an ultrasonic device for ultrasonic treatment and proofing for 28 to 32 minutes. The temperature of the ultrasonic device is set at 40 to 42° C. and the frequency is 98 to 102 Hz.

[0016] Step 5: Transfer the powder dough after ultrasonic treatment into a powder leaking mold for extrusion molding. The powder leaking mold is provided with concave and convex textures, and the width ratio of the concave and convex textures of the mold is 1:3-4.

[0017] Step 6: The vermicelli formed in step 5 is cooked in hot water above 90°C for 40-45 seconds, then in cold water below 25°C for 150-180 seconds, and cut into wet wide vermicelli with a length of 15-18 cm.

[0018] Step 7: Place the cut wet wide noodles in a cold storage and freeze for 2 to 2.5 hours, then move them into a drying room for drying. First, bake the wide noodles at 38 to 40°C for 60 to 65 minutes, then adjust the temperature to 75 to 78°C and bake for 45 to 50 minutes until the moisture content of the wide noodles drops to 13 to 14%, and then package them into finished products.

[0019] As a preferred technical solution of the present invention, the particle size of the yam powder and oatmeal powder is 200 mesh.

[0020] As a preferred technical solution of the present invention, the width of the wet wide powder is 2.8 cm and the thickness is 1.6 mm.

[0021] As a preferred technical solution of the present invention, the temperature of the cold storage is set to -8 to -10°C.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] 1. The present invention adds α-amylase and glucoamylase. α-amylase can hydrolyze α-1,4 glycosidic bonds inside starch molecules. With the hydrolysis of α-1,4 glycosidic bonds, long-chain starch molecules are decomposed into shorter straight-chain and branched oligosaccharides, such as maltose, maltotriose, etc., and tiny holes are formed on the starch surface. These holes gradually expand and deepen as the enzymatic hydrolysis continues, forming a microporous structure that penetrates the surface of the particles. Glucoamylase acts on the non-reducing end of starch, gradually hydrolyzes α-1,4 glycosidic bonds in units of glucose, and can promote the formation of micropores on the surface of starch particles to a certain extent. α-amylase and glucoamylase play a synergistic role, so that the hydrolysis of α-1,4 glycosidic bonds is better, so that the wide noodles are easier to absorb the soup and the taste of the wide noodles is improved.

[0024] 2. The present invention ultrasonically treats the mixed flour dough after slurry adjustment in an ultrasonic device to change the crystal structure and molecular structure of starch particles, improve the physical and chemical properties of starch such as gelatinization, aging characteristics and solubility, reduce the starch crystallization area, make the starch particles more loose and stable, and improve the quality of wide flour. At the same time, under the condition of ultrasonic treatment, the action of α-amylase and glucoamylase can be further promoted, the proofing and enzymolysis time can be shortened, and the production efficiency and enzymolysis effect can be improved.

[0025] 3. The present invention adds casein and soybean slurry to the raw materials to provide animal protein and plant protein content for the wide noodles. At the same time, the protein contains high-molecular protein with a long molecular chain. There are multiple functional groups on the molecular chain, such as hydrophilic groups and hydrophobic groups. These groups interact with each other, so that a complex and stable network structure can be formed between starch proteins, which increases the flexibility and elasticity of the wide noodles. At the same time, stronger cohesion and surface viscosity can be generated during the slurry adjustment process, which is helpful for the wide noodles to better absorb the soup, improve the cooking resistance of the wide noodles, make the wide noodles less likely to gelatinize and break during the cooking process, maintain better integrity, and improve the nutritional value of the wide noodles. The two animal proteins and plant proteins, casein and soybean slurry, work together to significantly improve the flexibility and elasticity of the wide noodles and reduce the breakage rate of the wide noodles.

[0026] 4. The present invention adopts yeast and lactic acid bacteria to ferment pineapple, apple and pear, and the fruit enzyme liquid obtained by fermentation is added to the starch raw material for mixing. The yeast and lactic acid bacteria can decompose the complex components in the fruit, such as cellulose, pectin, etc., during the fermentation process of pineapple, apple and pear, and convert them into small molecules that are more easily absorbed by the human body, such as organic acids and amino acids. These substances are more easily absorbed and utilized by the human body. The nutrients such as vitamins and minerals in the fruit can also be better retained and enhanced during the fermentation process. At the same time, a variety of active substances beneficial to the human body are produced, such as enzymes, probiotic metabolites, etc. These substances have multiple physiological functions such as promoting digestion, enhancing immunity, and anti-oxidation. The fruit enzyme liquid is added to the mixed starch raw material to promote the corresponding chemical reaction between the starch and protein raw materials, thereby increasing the nutritional value of the wide noodle and improving the flavor and aroma of the wide noodle.

[0027] 5. The present invention mixes potato flour, sweet potato flour, yam flour and oats together to overcome the nutritional value defects of a single raw material. Yam flour and oats contain high dietary fiber. Yam flour and oat flour are crushed into 200 mesh fine powder. The fine powder with high dietary fiber can absorb moisture in the dough and make the moisture distribution more uniform, so that the dough forms a more uniform and stable organizational structure during the processing, and the chewiness and smoothness of the wide noodles are improved. At the same time, dietary fiber and other ingredients can promote intestinal peristalsis and improve digestive function. β-glucan and other ingredients in oats have physiological functions such as lowering blood sugar and blood lipids. Mixing multiple raw materials can improve the organizational structure of the dough and improve the elasticity, taste and nutritional value of the wide noodles.

[0028] 6. The present invention provides a concave-convex texture in the powder leaking mold, so that the wide noodles extruded by the powder leaking mold have neat convex-concave textures, and the thickness is consistent and the texture is clear, which makes the wide noodles more conducive to hanging juice and makes the noodles more stimulating to the taste buds. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 The present invention is a flow chart of the preparation of wide flour;

[0030] Figure 2 The sensory scoring bar graph of the wide noodle of the present invention;

[0031] Figure 3 The figure is a bar graph showing the juice-hanging rate of the wide noodles of the present invention;

[0032] Figure 4 This is the powder leakage mold diagram;

[0033] Figure 5 This is a diagram of wide noodles with sauce in Example 2. DETAILED DESCRIPTION

[0034] The following will be combined with the drawings in 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 creative work are within the scope of protection of the present invention.

[0035] α-Amylase can hydrolyze the α-1,4 glycosidic bonds inside starch molecules. As the α-1,4 glycosidic bonds are hydrolyzed, the long-chain starch molecules are broken down into shorter linear and branched oligosaccharides, such as maltose and maltotriose. At the same time, tiny holes are formed on the starch surface. These holes gradually expand and deepen as the enzymatic hydrolysis continues, forming a microporous structure that penetrates the surface of the particles. Glucoamylase acts on the non-reducing ends of starch and gradually hydrolyzes the α-1,4 glycosidic bonds in units of glucose, which can promote the formation of micropores on the surface of starch granules to a certain extent. α-Amylase and glucoamylase play a synergistic role, making the hydrolysis of α-1,4 glycosidic bonds more effective, so that the wide noodles can absorb the soup more easily and improve the taste of the wide noodles.

[0036] The present invention subjects the mixed flour dough after slurry adjustment to ultrasonic treatment in an ultrasonic device, thereby changing the crystal structure and molecular structure of starch particles, improving the physical and chemical properties of starch such as gelatinization, aging characteristics and solubility, reducing the starch crystallization area, making the starch particles more loose and stable, and improving the quality of wide flour. At the same time, under the condition of ultrasonic treatment, the effects of alpha-amylase and glucoamylase can be further promoted, the proofing and enzymolysis time can be shortened, and the production efficiency and enzymolysis effect can be improved.

[0037] Casein and soybean protein contain high molecular protein with long molecular chain. There are multiple functional groups on the molecular chain, such as hydrophilic group and hydrophobic group. These groups interact with each other, so that the starch protein can form a complex and stable network structure, which increases the flexibility and elasticity of the wide noodle. At the same time, stronger cohesion and surface viscosity can be generated in the slurry adjustment process, which is helpful for the wide noodle to better absorb the soup, improve the cooking resistance of the wide noodle, make the wide noodle not easy to gelatinize and break during the cooking process, maintain better integrity, and improve the nutritional value of the wide noodle. The lipoxygenase content in soybean is relatively high, and the beany smell is relatively heavy. The present invention soaks soybeans in citric acid and malic acid solutions to eliminate the beany smell in soybean slurry, adds soybean slurry to the raw materials, and increases the plant protein content of the wide noodle. The two animal proteins of casein and soybean slurry and plant proteins work together, which can significantly improve the flexibility and elasticity of the wide noodle and reduce the breaking rate of the wide noodle.

[0038] The invention adopts yeast and lactic acid bacteria to ferment pineapple, apple and pear, and the fruit enzyme liquid obtained by fermentation is added to starch raw materials for mixing. During the fermentation process of pineapple, apple and pear, the yeast and lactic acid bacteria can decompose the complex components in the fruit, such as cellulose, pectin and the like, and convert them into small molecular substances that are more easily absorbed by the human body, such as organic acids, amino acids and the like. These substances are more easily absorbed and utilized by the human body. During the fermentation process, the nutrients such as vitamins and minerals in the fruit can also be better retained and enhanced, and a variety of active substances beneficial to the human body, such as enzymes, probiotic metabolites and the like, are generated at the same time. These substances have a variety of physiological functions such as promoting digestion, enhancing immunity, and resisting oxidation. The fruit enzyme liquid is added to the mixed starch raw materials to promote the generation of corresponding chemical reactions between the starch and protein raw materials, thereby increasing the nutritional value of the wide noodles and improving the flavor and aroma of the wide noodles.

[0039] The invention mixes potato flour, sweet potato flour, yam flour and oatmeal together to overcome the defect of the nutritional value of a single raw material. Potato flour and sweet potato flour both contain carbohydrates, proteins and fats, wherein the carbohydrate content reaches more than 75%, and a small amount of vitamins, minerals and the like are also contained. Yam flour and oatmeal contain relatively high dietary fiber. The yam flour and oatmeal are crushed into 200-mesh fine powders. The fine powders with high dietary fiber can absorb moisture in dough and make the moisture distribution more uniform, so that the dough forms a more uniform and stable organizational structure during the processing, thereby improving the chewiness and smoothness of the wide noodles. Meanwhile, components such as dietary fiber can promote intestinal peristalsis and improve digestive function. Components such as beta-glucan in oatmeal have physiological functions such as lowering blood sugar and blood lipid. Mixing of multiple raw materials can improve the organizational structure of the dough and improve the elasticity, taste and nutritional value of the wide noodles.

[0040] After being steamed or cooked, the shape of wide noodles is easily deformed due to gravity or external force. If they are directly dried or packaged, the wide noodles will stick together. This problem can be effectively avoided through freezing treatment, because the ice crystals in the freezing process will open the gaps between the wide noodles, allowing the wide noodles to spread out one by one after thawing, making the wide noodles more compact and elastic after thawing, and having a chewier taste.

[0041] The invention bakes the wide noodles at 38-40° C. for 60-65 minutes, and then adjusts the temperature to 75-78° C. for 45-50 minutes. The wide noodles are first baked at low temperature and then at high temperature, which can effectively avoid the phenomenon of surface discoloration, aging and internal non-dryness of the wide noodles directly under high temperature conditions. The wide noodles are first dried under low temperature conditions so that the wide noodles are evenly heated, and the nutrients in the wide noodles can be effectively retained. The wide noodles are then dried at high temperature to quickly remove the remaining water in the wide noodles, so as to achieve the purpose of rapid drying.

[0042] The present invention provides a concave-convex texture in the powder leaking forming die, so that the wide noodles extruded by the powder leaking die have neat convex-concave textures, uniform thickness and clear textures, which makes the wide noodles more conducive to hanging juice and makes the taste buds more stimulated when slurping the noodles.

[0043] The raw materials used in the present invention are all commercially available raw materials.

[0044] Embodiment 1:

[0045] The invention discloses wide noodles which are good for hanging juice, comprising the following components in parts by weight: 50 parts of potato flour, 18 parts of sweet potato flour, 10 parts of soybean slurry, 7 parts of yam flour, 5 parts of oats, 4 parts of casein, 2 parts of edible salt, 1.5 parts of alpha-amylase, 1 part of glucoamylase, 1.5 parts of fruit enzyme liquid and 75 parts of water.

[0046] A method for preparing wide noodles that are good for hanging juice, specifically comprising the following steps:

[0047] Step 1, preparation of soybean slurry: After washing fresh soybeans, mix soybeans and water in a ratio of 1:0.8, add 0.5% citric acid and 0.2% malic acid by weight of soybeans, soak for 30 minutes, then wash, grind and filter to obtain soybean slurry.

[0048] Step 2, preparation of fruit enzyme liquid: wash fresh pineapple, apples and pears, remove inedible parts, cut into 1 mm blocks, add 15 parts of honey and 12 parts of water to 50 parts of diced pineapple, 25 parts of apples and 18 parts of pears, mix, then add 1.5 parts of fermentation bacteria (yeast and lactic acid bacteria in a weight ratio of 1.2:1), ferment at 36°C for 3.5 hours, filter and obtain fruit enzyme liquid.

[0049] Step 3: Add potato flour, sweet potato flour, soybean slurry, yam flour, oats, casein and edible salt into a pulp mixer in proportion, and slowly add water to mix for 15 minutes, then add α-amylase, glucoamylase and fruit enzyme solution to mix for 8 minutes to obtain a mixed dough. The speed of the pulp mixer is 45 rpm.

[0050] Step 4: Place the mixed dough in an ultrasonic device for ultrasonic treatment and proofing for 28 minutes. The temperature of the ultrasonic device is set to 40°C and the frequency is 102 Hz.

[0051] Step 5: Transfer the powder dough after ultrasonic treatment into a powder leaking mold for extrusion molding. The powder leaking mold is provided with concave and convex textures, and the width ratio of the concave and convex textures of the mold is 1:3-4.

[0052] Step 6: The vermicelli formed in step 5 is cooked in hot water above 90°C for 40 seconds, then in cold water below 25°C for 150 seconds, and cut into wet wide vermicelli with a length of 15 cm.

[0053] Step 7: Place the cut wet wide noodles in a cold storage and freeze for 2 hours, then move them to a drying room for drying. The wide noodles are first dried at 38°C for 65 minutes, then adjusted to 75°C and dried for 50 minutes until the moisture content of the wide noodles drops to 13-14%, and then packaged into finished products.

[0054] Embodiment 2:

[0055] The invention discloses wide noodles which are good for hanging juice, comprising the following components in parts by weight: 55 parts of potato flour, 22 parts of sweet potato flour, 12 parts of soybean slurry, 9 parts of yam flour, 6 parts of oats, 5 parts of casein, 2.3 parts of edible salt, 2 parts of alpha-amylase, 2 parts of glucoamylase, 2 parts of fruit enzyme liquid and 80 parts of water.

[0056] A method for preparing wide noodles that are good for hanging juice, specifically comprising the following steps:

[0057] Step 1, preparation of soybean slurry: After washing fresh soybeans, mix soybeans and water in a ratio of 1:0.8, add 0.6% citric acid and 0.3% malic acid by weight of soybeans, soak for 25 minutes, then wash, grind and filter to obtain soybean slurry.

[0058] Step 2, preparation of fruit enzyme liquid: wash fresh pineapple, apples and pears, remove inedible parts, cut into 2 mm blocks, add 16 parts of honey and 15 parts of water to 53 parts of diced pineapple, 28 parts of apples and 22 parts of pears, mix, then add 1.8 parts of fermentation bacteria (yeast and lactic acid bacteria in a weight ratio of 1.2:1), ferment at 40°C for 3 hours, filter and obtain fruit enzyme liquid.

[0059] Step 3: Add potato flour, sweet potato flour, soybean slurry, yam flour, oats, casein and edible salt into a pulp mixer in proportion, and slowly add water to mix for 18 minutes, then add α-amylase, glucoamylase and fruit enzyme solution to mix for 10 minutes to obtain a mixed dough. The speed of the pulp mixer is 40 rpm.

[0060] Step 4: Place the mixed dough in an ultrasonic device for ultrasonic treatment and proofing for 32 minutes. The temperature of the ultrasonic device is set to 42° C. and the frequency is 98 Hz.

[0061] Step 5: Transfer the powder dough after ultrasonic treatment into a powder leaking mold for extrusion molding. The powder leaking mold is provided with concave and convex textures, and the width ratio of the concave and convex textures of the mold is 1:3-4.

[0062] Step 6: The vermicelli formed in step 5 is cooked in hot water above 90°C for 45 seconds, then in cold water below 25°C for 180 seconds, and cut into wet wide vermicelli with a length of 18 cm.

[0063] Step 7: Place the cut wet wide noodles in a cold storage and freeze for 2.5 hours, then move them to a drying room for drying. First, bake the wide noodles at 38-40°C for 60 minutes, then adjust the temperature to 78°C and bake for 45 minutes until the moisture content of the wide noodles drops to 13-14%, and then package them into finished products.

[0064] Embodiment three:

[0065] The invention discloses wide noodles which are good for hanging juice, comprising the following components in parts by weight: 53 parts of potato flour, 20 parts of sweet potato flour, 11 parts of soybean slurry, 8 parts of yam flour, 5.5 parts of oats, 4.5 parts of casein, 2.2 parts of edible salt, 1.7 parts of alpha-amylase, 1.5 parts of glucoamylase, 1.6 parts of fruit enzyme liquid and 78 parts of water.

[0066] A method for preparing wide noodles that are good for hanging juice, specifically comprising the following steps:

[0067] Step 1, preparation of soybean slurry: After washing fresh soybeans, mix soybeans and water in a ratio of 1:0.8, add 0.55% citric acid and 0.25% malic acid by weight of soybeans, soak for 28 minutes, then wash, grind and filter to obtain soybean slurry.

[0068] Step 2, preparation of fruit enzyme liquid: wash fresh pineapple, apples and pears, remove inedible parts, cut into 1.5 mm blocks, add 15.5 parts of honey and 13 parts of water to 52 parts of diced pineapple, 26 parts of apples and 20 parts of pears, mix, then add 1.6 parts of fermentation bacteria (yeast and lactic acid bacteria in a weight ratio of 1.2:1), ferment at 38°C for 3.6 hours, filter and obtain fruit enzyme liquid.

[0069] Step 3: Add potato flour, sweet potato flour, soybean slurry, yam flour, oats, casein and edible salt into a pulp mixer in proportion, and slowly add water to mix for 16 minutes, then add α-amylase, glucoamylase and fruit enzyme solution to mix for 9 minutes to obtain a mixed dough. The speed of the pulp mixer is 42 rpm.

[0070] Step 4: Place the mixed dough in an ultrasonic device for ultrasonic treatment and proofing for 30 minutes. The temperature of the ultrasonic device is set to 41° C. and the frequency is 100 Hz.

[0071] Step 5: Transfer the powder dough after ultrasonic treatment into a powder leaking mold for extrusion molding. The powder leaking mold is provided with concave and convex textures, and the width ratio of the concave and convex textures of the mold is 1:3-4.

[0072] Step 6: The vermicelli formed in step 5 is cooked in hot water above 90°C for 43 seconds, then in cold water below 25°C for 160 seconds, and cut into wet wide vermicelli with a length of 16 cm.

[0073] Step 7: Place the cut wet wide noodles in a cold storage and freeze for 2.3 hours before moving them to a drying room for drying. The wide noodles are first dried at 39°C for 62 minutes, then adjusted to 76°C and dried for 48 minutes until the moisture content of the wide noodles drops to 13.5% and packaged into finished products.

[0074] Comparative Example 1:

[0075] The fruit enzyme solution in Example 2 is removed, and the other method steps are the same as those in Example 2.

[0076] Comparative Example 2:

[0077] The casein in Example 2 is removed, and the other method steps are the same as those in Example 2.

[0078] Comparative Example 3:

[0079] The soybean slurry in Example 2 is removed, and the other method steps are the same as those in Example 2.

[0080] Comparative Example 4:

[0081] The α-amylase and glucoamylase in Example 2 are removed, and the other method steps are the same as those in Example 2.

[0082] Comparative Example 5:

[0083] The mixed dough prepared in step 4 of Example 2 is placed at room temperature to proof for 32 minutes, and the other steps are the same as those of Example 2.

[0084] Comparative Example 6:

[0085] The powder leakage mold with concavo-convex texture in step five of embodiment 2 is changed to a powder leakage mold without texture shape, and the other method steps are the same as those of embodiment 2.

[0086] The wide noodles prepared in Examples 1, 2, 3 and Comparative Examples 1, 2, 3, 4, 5 and 6 were placed in boiling water and boiled for 8 minutes, and then taken out. An appropriate amount of the sample was placed in a white porcelain plate, and the color and shape were observed under natural light, the odor was smelled, the taste was tasted, and the average value was taken as the final score after evaluation. The sensory scoring standard of the wide noodles is shown in Table 1, and the scoring results are shown in Table 1. Figure 2 The lowest sensory score of the cooked wide noodles in Examples 1, 2 and 3 is 97.8 points. The wide noodles are uniform in thickness, elastic, rich in fragrance, and have a chewy and smooth taste. The sensory scores of Comparative Example 1 and Comparative Example 2 are lower, namely 86.6 points and 82.3 points respectively. In Comparative Example 1, no fruit enzyme liquid is added, and its aroma and taste are poor. In Comparative Example 2, no casein is added, and the flexibility and elasticity of the wide noodles are poor, and the taste is hard. The sensory score of the wide noodles in Comparative Examples 3, 4 and 5 is relatively low. Therefore, adding soybean slurry, α-amylase, and glucoamylase to the raw materials and using ultrasonic treatment of the dough can improve the toughness and elasticity of the wide noodles and enhance the flavor and taste of the wide noodles.

[0087] Table 1 Sensory scoring standard for wide flour

[0088]

[0089] The wide noodles prepared in Examples 1, 2, 3 and Comparative Examples 2 and 3 were tested for their breaking rates according to GB / T 23587-2009 "Vermicelli", and each group was measured three times and the average value was taken. The results are shown in Table 2. The breaking rates of the wide noodles in Examples 1, 2 and 3 were relatively low, with the highest breaking rate being 1.67%, which was 6% lower than the standard value (DBS 62 / 013-2022 "Dingxi Wide Noodles"). The breaking rates of the wide noodles in Comparative Examples 2 and 3 were 20% and 11.67%, respectively, which were both higher than the standard values. The various functional groups in casein and soybean slurry can form a stable network structure between starch proteins, increase the flexibility and elasticity of the wide noodles, and improve the cooking resistance of the wide noodles, so that the wide noodles are not easily broken during the cooking process and maintain better integrity.

[0090] Table 2: Breakage rate of wide flour

[0091] Strip breaking rate (%) Embodiment 1 0 Embodiment 2 0 Embodiment 3 1.67 Comparative Example 2 20 Comparative Example 3 11.67

[0092] The wide noodles prepared in Example 2 and Comparative Examples 2, 3, 4, 5 and 6 were first placed in boiling water and boiled for 8 minutes, then taken out and drained until no water dripped from the surface of the wide noodles. A certain amount of wide noodles were weighed and placed in the prepared sauce and soaked for 4 minutes, then taken out and drained for 15 seconds, and the weight B of the wide noodles was weighed. The sauce rate of the wide noodles W = (BA) * 100% / A. Each group was measured three times and the average value was taken. The results are shown in FIG. Figure 3 In Example 2, the wide noodle has the highest juice hanging rate, which is 73.8%, while the comparative example 4 has the lowest juice hanging rate, which is 25.4%. α-amylase and glucoamylase can form cavities in starch and promote the formation of micropores, thereby improving the juice hanging rate. Comparative example 5 uses ultrasonic treatment to further improve the reaction effects of α-amylase and glucoamylase and improve the juice hanging rate of the wide noodle. In comparative example 6, the powder leakage molding mold has a concave-convex texture, so that the wide noodle extruded by the powder leakage mold has a neat convex-concave texture, which makes the wide noodle more conducive to juice hanging. In comparative examples 2 and 3, the protein in the casein and soybean slurry can produce relatively strong cohesion and surface viscosity with starch, which helps the wide noodle to better absorb the soup and improve the juice hanging effect.

[0093] In summary, the wide noodles prepared by the present invention are easy to be juiced, have a low breaking rate, have good flexibility and elasticity, are composed of a variety of raw materials, have high nutritional value, and have a simple production process and are easy to promote.

[0094] The above are only specific embodiments of the present invention, but the technical features of the present invention are not limited thereto. Any simple changes, equivalent replacements or modifications made based on the present invention to solve basically the same technical problems and achieve basically the same technical effects are all included in the protection scope of the present invention.

Claims

1. A wide noodle that is good for dripping with juice, characterized in that: The invention comprises the following components in parts by weight: 50-55 parts of potato flour, 18-22 parts of sweet potato flour, 10-12 parts of soybean slurry, 7-9 parts of yam flour, 5-6 parts of oats, 4-5 parts of casein, 2-2.3 parts of edible salt, 1.5-2 parts of alpha-amylase, 1-2 parts of glucoamylase, 1.5-2 parts of fruit enzyme liquid, and 75-80 parts of water; The soybean slurry is prepared by mixing fresh soybeans and water in a ratio of 1:0.8, soaking for 25 to 30 minutes, and then washing, grinding, and filtering. During the soaking process, 0.5-0.6% citric acid and 0.2-0.3% malic acid are added to the soybeans in a weight ratio of 1:1 to 0.5%; and the mixture is soaked. The fruit enzyme liquid is prepared by mixing 50-53 parts of fresh pineapple, 25-28 parts of apple, 18-22 parts of pear, 15-16 parts of honey and 12-15 parts of water, adding 1.5-1.8 parts of fermentation bacteria (yeast and lactic acid bacteria in a weight ratio of 1.2:1), fermenting at 36-40°C for 3-3.5 hours and filtering.

2. The wide noodle that is good for dripping with juice according to claim 1, characterized in that: The particle size of the yam powder and oatmeal powder is 200 meshes.

3. The method for preparing wide noodles that are good for hanging sauce according to claim 1, characterized in that: The specific steps include: Step 1, preparation of soybean slurry: After washing fresh soybeans, mix the soybeans and water in proportion, add citric acid and malic acid, soak for 25 to 30 minutes, wash, grind and filter to obtain soybean slurry; Step 2, preparation of fruit enzyme liquid: wash fresh pineapple, apple and pear, remove inedible parts, cut into 1-2 mm blocks, add honey and water, mix according to proportion, add fermentation bacteria, ferment at 36-40°C for 3-3.5 hours, filter and obtain fruit enzyme liquid; Step 3: Add potato flour, sweet potato flour, soybean slurry, yam flour, oats, casein, and edible salt into a pulp mixer in proportion, slowly add water to mix for 15 to 18 minutes, then add α-amylase, glucoamylase, and fruit enzyme solution to mix for 8 to 10 minutes to obtain a mixed dough; Step 4: Place the mixed dough in an ultrasonic device for ultrasonic treatment and proofing for 28 to 32 minutes; Step 5: transfer the powder dough after ultrasonic treatment into a powder leaking mold for extrusion molding, wherein the powder leaking mold is provided with concave and convex textures, and the width ratio of the concave and convex textures of the mold is 1:3-4; Step 6: The vermicelli formed in step 5 is cooked in hot water above 90°C for 40-45 seconds, then in cold water below 25°C for 150-180 seconds, and cut into wet wide vermicelli with a length of 15-18 cm; Step 7: Place the cut wet wide noodles in a cold storage and freeze for 2 to 2.5 hours, then move them into a drying room for drying. First, bake the wide noodles at 38 to 40°C for 60 to 65 minutes, then adjust the temperature to 75 to 78°C and bake for 45 to 50 minutes until the moisture content of the wide noodles drops to 13 to 14%, and then package them into finished products.

4. The method for preparing wide noodles that are good for hanging sauce according to claim 3, characterized in that: The rotation speed of the slurry mixer is 40 to 45 rpm.

5. The method for preparing wide noodles that are good for hanging sauce according to claim 3, characterized in that: The temperature of the ultrasonic equipment is set to 40-42°C and the frequency is 98-102Hz.

6. The method for preparing wide noodles that are good for hanging sauce according to claim 3, characterized in that: The width of the wet wide powder is 2.8cm and the thickness is 1.6mm.

7. The method for preparing wide noodles that are good for hanging sauce according to claim 3, characterized in that: The cold storage temperature is set at -8 to -10°C.

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