Preparation method of spirulina instant noodle slice leisure food

Abstract

The invention provides a preparation method of a spirulina instant noodle slice leisure food. The preparation method comprises the following specific steps: mixing powder, kneading dough, curing, rolling, slicing, steaming noodles and drying. By adjusting a noodle steaming process and a drying process (hot air drying and microwave drying), brewing type, dry-eating type and puffing type spirulina instant noodle slice leisure food is prepared. Spirulina is used as one of the raw materials, the nutritional value of traditional flour products is improved, novel products are developed, and a new thought is provided for spirulina industry, flour product nutrition improvement and innovative development.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing a spirulina instant noodle snack food. Background Art

[0002] Spirulina is an ancient low-level prokaryotic single-cell or multi-cell aquatic plant. Domestic and foreign scholars have found that spirulina contains extremely rich nutrients and a variety of bioactive substances. Its protein content is 60% to 70%, and the digestibility of spirulina protein is as high as 53% to 92%. The number of amino acids in spirulina protein is as high as 17, including 8 essential amino acids that cannot be synthesized by the human body. It can be used as a plant-based protein supplement for food and has the function of protein strengthening. In addition, it is rich in vitamins, algae polysaccharides, minerals, unsaturated fatty acids, γ-linolenic acid, carotenoids and other nutrients, which are balanced and comprehensive. Compared with traditional animal husbandry, spirulina farming has little impact on the environment, meets the needs of sustainable development, and helps reduce carbon emissions. It is known as a super food. At present, the total output of my country's spirulina industry is large, and the growth cycle is extremely short. Through large-scale commercial cultivation and processing, spirulina has been applied to a certain extent in the fields of medicine and health care, feed, new materials, renewable energy, pollution control, carbon emission reduction, etc. The application of spirulina in food is in its infancy, but it has a broad prospect for continuous innovation and development. In recent years, more and more scholars have realized the unique health care function of spirulina for the human body. In addition to developing spirulina capsules and tablets with the "blue hat" health care logo, they have further developed health foods related to spirulina, such as spirulina cookies, spirulina compound meal replacement powder, etc., organically combining spirulina with daily diet, and developing a variety of novel products, providing new ideas for the innovative development of the spirulina industry. Adding spirulina as a raw material to flour products has the effects of improving its nutritional value, color enhancement, anti-oxidation, anti-cancer, lowering blood sugar, lowering blood lipids, etc., which meets the modern people's ever-increasing food nutrition and health requirements and the environmental protection concept of sustainable food development. Noodles are a popular traditional noodle product in northern China. However, the development of noodles is restricted by some factors: (1) Product positioning and packaging need to be optimized and upgraded. Dried noodles are thin and bulky after drying. Simple packaging makes noodles fragile during long-distance transportation and unsuitable for gift giving; (2) Regional restrictions and single eating method. Noodles are a niche traditional northern delicacy with a single eating method, which is to cook them. They are relatively rare in the south and are not well known by consumers everywhere; (3) Lack of convenience. Traditional noodles include fresh wet noodles and dried noodles that are only dried during processing. When eating, they need to be cooked and mixed with soup, which is cumbersome; (4) Single nutrition. Traditional noodles are mostly made of pure wheat flour as the main raw material, with a single taste and lack of essential nutrients, such as essential amino acids, fatty acids, minerals and vitamins, which cannot meet the daily nutritional needs of infants, young children, teenagers and the elderly who are in their developmental period. The enrichment and nutritional fortification of traditional staple foods are growing trends in the field of food science and technology. Summary of the invention

[0003] Technical problem to be solved: In view of the above technical problem, the purpose of the present invention is to provide a method for preparing a spirulina instant noodle snack food, the specific steps of which include: mixing flour, kneading noodles, cooking, rolling, slicing, steaming noodles and drying. By adjusting the noodle steaming process and the drying process (hot air drying and microwave drying), the instant spirulina noodle snack food of the instant type, the dry type and the puffed type are prepared, thereby expanding the edible forms of the noodle products.

[0004] Technical solution: A method for preparing a spirulina instant noodle snack food, comprising the following steps: S1. Mixed flour: weigh 96-99 parts of wheat flour, 1-4 parts of spirulina powder, 0.5-2 parts of salt, mix well to obtain a mixed flour; S2. And the dough: add drinking water to the mixed powder, and the dough for 3-6min to obtain dough; S3. Ripening: After sealing the dough, place it in a constant temperature and humidity chamber at 30°C and 75% humidity for 15-25min to obtain the dough; S4. Rolling: Rolling the cooked dough to form a dough strip with a thickness of 0.6-0.8 mm; S5. Slicing: Cut the rolled dough into slices of about 2 cm × 1.5 cm; S6. Steaming the noodles: steaming the noodles at high temperature for 4-8 minutes to obtain cooked noodles; S7. Drying: The cooked noodles are dried by hot air to obtain instant and dry-eaten spirulina instant noodles, or are dried by microwave to obtain puffed spirulina instant noodles. Furthermore, the amount of drinking water added in step S2 is 36-40% of the mass of the wheat flour. Furthermore, the calendering parameters in step S4 are: composite calendering twice when the roller spacing is 3 mm, calendering twice when 1.8 mm, calendering twice when 1.5 mm, calendering once when 1.2 mm, calendering once when 1 mm, and calendering twice when 0.7 mm. Furthermore, in step S7, the hot air drying temperature is 88-92° C., and the drying time is 8-12 min. Furthermore, in step S7, the microwave drying power is 500-800 W, and the drying time is 30-90 s. Beneficial effects: 1. The present invention uses wheat flour as the main raw material, introduces spirulina with high nutritional density into the noodle processing raw material, and processes the process of dough mixing, maturation, rolling, slicing, steaming, drying, etc. to make instant noodle snack food; according to different drying methods, hot air drying and dry-eating spirulina instant noodle slices are obtained, or microwave drying is used to obtain puffed spirulina instant noodle slices. The instant noodle slices are different from the traditional fresh wet and dry noodle slices that need to be boiled for consumption. The instant noodle slices have been steamed during production to make the noodle slices pre-gelatinized. After drying, they do not need to be steamed again. They can be quickly rehydrated after boiling water brewing for 3-5 minutes. Compared with traditional noodles, the convenience of eating is greatly improved. At the same time, the product can be directly used as a dry snack, which expands the edible form of noodle products. 2. The present invention prepares puffed noodles by adopting a microwave drying process. Microwave drying utilizes the direct internal heating of the material after absorbing microwave radiation to form a small positive temperature gradient, which is beneficial to the diffusion of moisture inside the material. During the drying process, due to the combined effect of the folding and calendering process and the diffusion of moisture during drying, the noodles form an expanded hollow structure similar to the shape of a "pillow". After cooling, they are crispy and delicious and can be eaten as daily snacks. The use of microwave drying to prepare spirulina puffed snacks can not only avoid the problem of traditional puffed foods using a large amount of oil, but also spirulina can greatly improve the nutritional value of the product. At the same time, microwave drying has the advantages of fast drying speed, simple operation, energy saving, etc., which brings convenience to continuous industrial production. 3. The present invention adopts a hot air drying process to prepare instant spirulina noodles and dry-eating spirulina noodles. The addition of spirulina improves the porosity of the noodles, increases the water absorption rate, promotes the formation of the gluten network and the gelatinization of starch during the steaming process, thereby shortening the rehydration time, optimizing the structure and quality of the product, and at the same time hinders the overflow of starch molecules during the brewing process to avoid soup. 4. The present invention uses spirulina, a super food raw material, and through formula design and process innovation, produces spirulina instant noodle snack food with high nutritional value, unique flavor, and multiple eating methods, thereby improving the nutritional value and product positioning of traditional noodle main food. In addition, the process design mostly adopts common means and equipment, which is suitable for industrial production. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 The process flow chart for the preparation of Spirulina instant noodle slices; Figure 2 A comparison chart of the rehydration time and brewing loss rate of the instant noodle sheets prepared in Example 1, Comparative Example 1 and Comparative Example 2; Figure 3 The microstructure comparison diagram of the instant noodle sheets prepared in Example 1 and Comparative Example 1. DETAILED DESCRIPTION The present invention is further described below in conjunction with the accompanying drawings and embodiments. The following embodiments are explanations of the present invention and the present invention is not limited to the following embodiments: Example 1 A method for preparing a spirulina instant noodle snack food comprises the following steps: S1. Mixed flour: weigh 97g wheat flour, 3g spirulina powder, 1g salt, mix well to obtain mixed flour; S2 and dough: add 38g of drinking water to the mixed powder, and use a needle dough mixer and dough for 4min to form a ball to obtain dough flocs; S3. Ripening: After the dough is sealed with a ziplock bag, it is placed in a constant temperature and humidity chamber at a temperature of 30°C and a humidity of 75% for 20 minutes to obtain a dough; S4. Calendering: The matured dough was calendered by a dough pressing machine, and the roller spacing was 3mm for composite calendering 2 times, 1.8mm for calendering 2 times, 1.5mm for calendering 2 times, 1.2mm for calendering 1 time, 1mm for calendering 1 time, 0.7mm for calendering 2 times to form a dough strip with a thickness of 0.6mm; S5. Slicing: Cut the rolled dough into slices of about 2 cm × 1.5 cm; S6. Steaming the noodles: steaming the noodles at high temperature for 6 minutes to obtain cooked noodles; S7. Drying: Drying with hot air at 90°C for 10 min to obtain instant spirulina noodles. Example 2 A method for preparing a spirulina instant noodle snack food comprises the following steps: S1. Mixed flour: weigh 96g wheat flour, 1g spirulina powder, 0.5g salt, mix well to obtain mixed flour; S2 and dough: add 38g of drinking water to the mixed powder, and use a needle dough mixer and dough for 3min to form a ball to obtain dough; S3. Ripening: The kneaded dough was sealed with a ziplock bag and placed in a constant temperature and humidity chamber at 30°C and 75% humidity for 15 min to obtain a dough; S4. Calendering: The matured dough was calendered by a dough pressing machine, and the roller spacing was 3mm for composite calendering 2 times, 1.8mm for calendering 2 times, 1.5mm for calendering 2 times, 1.2mm for calendering 1 time, 1mm for calendering 1 time, 0.7mm for calendering 2 times to form a dough strip with a thickness of 0.6mm; S5. Slicing: Cut the rolled dough into slices of about 2 cm × 1.5 cm; S6. Steaming the noodles: steaming the noodles at high temperature for 6 minutes to obtain cooked noodles; S7. Drying: Drying with hot air at 88°C for 8 minutes to obtain instant spirulina noodles. Example 3 A method for preparing a spirulina instant noodle snack food comprises the following steps: S1. Mixed flour: weigh 99 g wheat flour, 4 g spirulina powder, and 2 g salt, mix well to obtain a mixed flour; S2 and dough: add 40g of drinking water to the mixed powder, and use a needle dough mixer and dough for 6min to form a mass to obtain dough flocs; S3. Ripening: The kneaded dough was sealed with a ziplock bag and placed in a constant temperature and humidity chamber at a temperature of 30°C and a humidity of 75% for 25 min to obtain a dough; S4. Calendering: The cooked dough was calendered by a dough pressing machine, and the roller spacing was 3mm for 2 composite calenderings, 1.8mm for 2 composite calenderings, 1.5mm for 2 composite calenderings, 1.2mm for 1 composite calenderings, 1mm for 1 composite calenderings, and 0.7mm for 2 composite calenderings to form a dough strip having a thickness of 0.8mm; S5. Slicing: Cut the rolled dough into slices of about 2 cm × 1.5 cm; S6. Steaming the noodles: steaming the noodles at high temperature for 6 minutes to obtain cooked noodles; S7. Drying: Drying with hot air at 92°C for 12 minutes to obtain instant spirulina noodles. Comparative Example 1 The difference between this comparative example and Example 1 is that no spirulina powder is added, specifically as follows: A method for preparing instant noodle snack food comprises the following steps: S1. Mixed flour: weigh 97g wheat flour and 1g salt, mix well to obtain mixed flour; S2 and dough: add 38g of drinking water to the mixed powder, and use a needle dough mixer and dough for 4min to form a ball to obtain dough flocs; S3. Ripening: The kneaded dough was sealed with a ziplock bag and placed in a constant temperature and humidity chamber at 30°C and 75% humidity for 20 min to obtain a dough; S4. Calendering: The matured dough was calendered by a dough pressing machine, and the roller spacing was 3mm for composite calendering 2 times, 1.8mm for calendering 2 times, 1.5mm for calendering 2 times, 1.2mm for calendering 1 time, 1mm for calendering 1 time, 0.7mm for calendering 2 times to form a dough strip with a thickness of 0.6mm; S5. Slicing: Cut the rolled dough into slices of about 2 cm × 1.5 cm; S6. Steaming the noodles: steaming the noodles at high temperature for 6 minutes to obtain cooked noodles; S7. Drying: Drying with hot air at 90°C for 10 min to obtain instant wheat flour noodles. Comparative Example 2 The difference between this comparative example and Example 1 is that the spirulina instant noodle slices are prepared by vacuum freeze drying, which is as follows: A method for preparing an instant noodle slice snack food comprises the following steps: S1. Mixed flour: weigh 97g wheat flour, 3g spirulina powder, 1g salt, mix well to obtain mixed flour; S2 and dough: add 38g of drinking water to the mixed powder, and use a needle dough mixer and dough for 4min to form a ball to obtain dough flocs; S3. Ripening: The kneaded dough was sealed with a ziplock bag and placed in a constant temperature and humidity chamber at 30°C and 75% humidity for 20 min to obtain a dough; S4. Calendering: The matured dough was calendered by a dough pressing machine, and the roller spacing was 3mm for composite calendering 2 times, 1.8mm for calendering 2 times, 1.5mm for calendering 2 times, 1.2mm for calendering 1 time, 1mm for calendering 1 time, 0.7mm for calendering 2 times to form a dough strip with a thickness of 0.6mm; S5. Slicing: Cut the rolled dough into slices of about 2 cm × 1.5 cm; S6. Steaming the noodles: steaming the noodles at high temperature for 6 minutes to obtain cooked noodles; S7. Drying: After pre-freezing the cooked noodles, vacuum freeze drying is adopted, the cold trap temperature is set to -80°C, the drying chamber pressure is set to 20Pa, and drying is performed for 24 hours to obtain instant spirulina noodles. Example 4 A method for preparing a spirulina instant noodle snack food comprises the following steps: S1. Mixed flour: weigh 98g wheat flour, 2g spirulina powder, 1g salt, mix well to obtain mixed flour; S2 and dough: add 38g of drinking water to the mixed powder, and use a needle dough mixer and dough for 5min to form a mass to obtain dough flocs; S3. Ripening: The kneaded dough was sealed with a ziplock bag and placed in a constant temperature and humidity chamber at 30°C and 75% humidity for 20 min to obtain a dough; S4. Calendering: The matured dough was calendered by a dough pressing machine, and the roller spacing was 3mm for composite calendering 2 times, 1.8mm for calendering 2 times, 1.5mm for calendering 2 times, 1.2mm for calendering 1 time, 1mm for calendering 1 time, 0.7mm for calendering 2 times to form a dough strip with a thickness of 0.6mm; S5. Slicing: Cut the rolled dough into slices of about 2 cm × 1.5 cm; S6. Steaming the noodles: steaming the noodles at high temperature for 8 minutes to obtain cooked noodles; S7. Drying: Drying with hot air at 90°C for 12 minutes to obtain dry-edible Spirulina instant noodle sheets. Example 5 A method for preparing a spirulina instant noodle snack food comprises the following steps: S1. Mixed flour: weigh 96g wheat flour, 1g spirulina powder, 0.5g salt, mix well to obtain mixed flour; S2 and dough: add 38g of drinking water to the mixed powder, and use a needle dough mixer and dough for 3min to form a ball to obtain dough; S3. Ripening: The kneaded dough was sealed with a ziplock bag and placed in a constant temperature and humidity chamber at 30°C and 75% humidity for 15 min to obtain a dough; S4. Calendering: The matured dough was calendered by a dough pressing machine, and the roller spacing was 3mm for composite calendering 2 times, 1.8mm for calendering 2 times, 1.5mm for calendering 2 times, 1.2mm for calendering 1 time, 1mm for calendering 1 time, 0.7mm for calendering 2 times to form a dough strip with a thickness of 0.6mm; S5. Slicing: Cut the rolled dough into slices of about 2 cm × 1.5 cm; S6. Steaming the noodles: steaming the noodles at high temperature for 8 minutes to obtain cooked noodles; S7. Drying: Drying with hot air at 88°C for 8 minutes to obtain dry-edible Spirulina instant noodle sheets. Example 6 A method for preparing a spirulina instant noodle snack food comprises the following steps: S1. Mixed flour: weigh 99 g wheat flour, 4 g spirulina powder, and 2 g salt, mix well to obtain a mixed flour; S2 and dough: add 40g of drinking water to the mixed powder, and use a needle dough mixer and dough for 6min to form a mass to obtain dough flocs; S3. Ripening: The kneaded dough was sealed with a ziplock bag and placed in a constant temperature and humidity chamber at a temperature of 30°C and a humidity of 75% for 25 min to obtain a dough; S4. Calendering: The cooked dough was calendered by a dough pressing machine, and the roller spacing was 3mm for 2 composite calenderings, 1.8mm for 2 composite calenderings, 1.5mm for 2 composite calenderings, 1.2mm for 1 composite calenderings, 1mm for 1 composite calenderings, and 0.7mm for 2 composite calenderings to form a dough strip having a thickness of 0.8mm; S5. Slicing: Cut the rolled dough into slices of about 2 cm × 1.5 cm; S6. Steaming the noodles: steaming the noodles at high temperature for 8 minutes to obtain cooked noodles; S7. Drying: Drying with hot air at 92°C for 10 min to obtain dry-edible Spirulina instant noodle sheets. Example 7 A method for preparing a spirulina instant noodle snack food comprises the following steps: S1. Mixed flour: weigh 97g wheat flour, 3g spirulina powder, 1g salt, mix well to obtain mixed flour; S2 and dough: add 38g of drinking water to the mixed powder, and use a needle dough mixer and dough for 4min to form a ball to obtain dough flocs; S3. Ripening: The kneaded dough was sealed with a ziplock bag and placed in a constant temperature and humidity chamber at 30°C and 75% humidity for 20 min to obtain a dough; S4. Calendering: The matured dough was calendered by a dough pressing machine, and the roller spacing was 3mm for composite calendering 2 times, 1.8mm for calendering 2 times, 1.5mm for calendering 2 times, 1.2mm for calendering 1 time, 1mm for calendering 1 time, 0.7mm for calendering 2 times to form a dough strip with a thickness of 0.6mm; S5. Slicing: Cut the rolled dough into slices of about 2 cm × 1.5 cm; S6. Steaming the noodles: steaming the noodles at high temperature for 6 minutes to obtain cooked noodles; S7. Drying: Drying at a microwave power of 800 W for 30 seconds to obtain puffed spirulina instant noodle sheets. Example 8 A method for preparing a spirulina instant noodle snack food comprises the following steps: S1. Mixed flour: weigh 96g wheat flour, 1g spirulina powder, 0.5g salt, mix well to obtain mixed flour; S2 and dough: add 38g of drinking water to the mixed powder, and use a needle dough mixer and dough for 3min to form a ball to obtain dough; S3. Ripening: The kneaded dough was sealed with a ziplock bag and placed in a constant temperature and humidity chamber at 30°C and 75% humidity for 15 min to obtain a dough; S4. Calendering: The matured dough was calendered by a dough pressing machine, and the roller spacing was 3mm for composite calendering 2 times, 1.8mm for calendering 2 times, 1.5mm for calendering 2 times, 1.2mm for calendering 1 time, 1mm for calendering 1 time, 0.7mm for calendering 2 times to form a dough strip with a thickness of 0.6mm; S5. Slicing: Cut the rolled dough into slices of about 2 cm × 1.5 cm; S6. Steaming the noodles: steaming the noodles at high temperature for 4 minutes to obtain cooked noodles; S7. Drying: Drying for 60 seconds at a microwave power of 500 W to obtain puffed spirulina instant noodle sheets. Example 9 A method for preparing a spirulina instant noodle snack food comprises the following steps: S1. Mixed flour: weigh 99 g wheat flour, 4 g spirulina powder, and 2 g salt, mix well to obtain a mixed flour; S2 and dough: add 40g of drinking water to the mixed powder, and use a needle dough mixer and dough for 6min to form a mass to obtain dough flocs; S3. Ripening: The kneaded dough was sealed with a ziplock bag and placed in a constant temperature and humidity chamber at a temperature of 30°C and a humidity of 75% for 25 min to obtain a dough; S4. Calendering: The cooked dough was calendered by a dough pressing machine, and the roller spacing was 3mm for 2 composite calenderings, 1.8mm for 2 composite calenderings, 1.5mm for 2 composite calenderings, 1.2mm for 1 composite calenderings, 1mm for 1 composite calenderings, and 0.7mm for 2 composite calenderings to form a dough strip having a thickness of 0.8mm; S5. Slicing: Cut the rolled dough into slices of about 2 cm × 1.5 cm; S6. Steaming the noodles: steaming the noodles at high temperature for 8 minutes to obtain cooked noodles; S7. Drying: Drying for 90 seconds at a microwave power of 600 W to obtain puffed spirulina instant noodle sheets. Performance Testing: (1) Rehydration time and brewing loss rate The rehydration time and brewing loss rate of the instant noodle sheets prepared in Example 1 and Comparative Examples 1 and 2 were measured. Determination method of rehydration time: Take 5g of noodle sample in a container with a lid, add 250g of boiling water, cover and brew. After about 3 minutes, use a stopwatch to time, pick out a piece of noodle every 15 seconds or so, cut it open with a knife and observe its internal state. Repeat the above operation of picking out the noodle and observing its internal state, brew until there is no white core or hard core inside the noodle, record the time used, which is the rehydration time of the instant noodle. Method for determining the brewing loss rate: After the noodles are soaked to the optimal rehydration time, pick them out with chopsticks. After the noodle soup cools down, pour it into a 500mL volumetric flask and mix it to volume. Pour 50mL of noodle soup into a 250mL beaker at constant weight. After evaporating most of the water with an electric stove, add another 50mL of noodle soup and evaporate it until it is almost dry. Bake it in an oven (about 105°C) to constant weight. Calculate the noodle brewing loss rate (%) according to formula (1). m1 is the mass of the beaker, g; m2 is the mass of the beaker after 100 mL of noodle soup is dried, g; m is the mass of the noodles, g; ω is the moisture content of the noodles, % (the moisture determination method is based on GB 5009.3-2016 “Determination of Moisture in Food”). Depend on Figure 2 It can be seen that the spirulina instant noodle sheet prepared in Example 1 has a shorter rehydration time and a lower brewing loss rate than the wheat flour instant noodle sheet prepared in Comparative Example 1. The present invention has been steamed during production to pre-gelatinize the noodle sheet, and does not need to be steamed again after drying. It can be quickly rehydrated after brewing in boiling water for 3-5 minutes; the instant noodle sheet prepared by hot air drying in Example 1 is dehydrated in a frozen state by vacuum freeze drying, which will form a porous structure inside the noodle sheet, so its rehydration time is slightly shorter than that of the noodle sheet dried by hot air, but the brewing loss rate is higher than that of the instant noodle sheet dried by hot air. (2) Texture characteristics The texture characteristics of the instant noodle sheets prepared in Example 1 and Comparative Examples 1 and 2 were measured. Method for determining texture properties: After the dough is soaked to the optimal rehydration time, take it out and soak it in cold water for 1 minute. Use filter paper to absorb excess water and immediately determine its TPA texture properties within 2 minutes to prevent the dough from drying naturally after rehydration, causing the surface to become sticky. Determination parameters: probe P / 35; pre-measurement speed 1.00mm / s; measurement speed 1.50mm / s; post-measurement speed 1.00mm / s. As can be seen from Table 1, the hardness, adhesion, elasticity and chewiness of the spirulina instant noodle sheets prepared in Example 1 are slightly improved compared with the wheat flour instant noodle sheets prepared in Comparative Example 1, and the resilience is unchanged. This is because the addition of spirulina powder makes the internal structure of the noodle body more compact and solid, and the texture characteristics of the noodle sheets are improved; the instant noodle sheets prepared by hot air drying in Example 1 are compared with the noodle sheets prepared by vacuum freeze drying in Comparative Example 2. The hardness, adhesion and chewiness of the vacuum freeze-dried noodles are lower, and the elasticity and resilience are not significantly different from those of the hot air dried noodles. The overall texture properties of the noodles prepared by hot air drying are better than those of the vacuum freeze-dried noodles. Table 1 Texture characteristics of instant noodle sheets prepared in Example 1, Comparative Example 1 and Comparative Example 2 (3) Microstructure Depend on Figure 3 It can be seen that the structure of the spirulina instant noodle sheet prepared in Example 1 is relatively compact compared to the wheat flour instant noodle sheet prepared in Comparative Example 1, the starch granules are firmly embedded in the gluten protein, and the surface is covered by the gluten protein. The starch granules in the spirulina instant noodle sheet are also embedded in the gluten protein, but are not completely wrapped and covered, and have certain pores, which is conducive to shortening the rehydration time. (4) Sensory evaluation The instant spirulina noodles prepared in Example 1, the dry spirulina noodles prepared in Example 4, the puffed spirulina noodles prepared in Example 7, the instant wheat flour noodles prepared in Comparative Example 1, and the instant spirulina noodles prepared in Comparative Example 2 were subjected to sensory evaluation. The sensory evaluation results are as follows: Example 1: After brewing in boiling water for 4 minutes, the noodles reach the best state, the white core disappears, the hardness is moderate, the texture is fine, the color is emerald green, the noodles are elastic and refreshing, and have a unique spirulina fragrance. The soup is not turbid after brewing and can be eaten with condiments. Example 4: The product is crispy and delicious, green in color, rich in flavor, and can be eaten directly. Example 7: The product has a smooth surface, uniform color, pillow shape, hollow, crispy taste, and can be eaten directly. Comparative Example 1: The product has a relatively uniform color, a smooth surface, a slightly soft texture, and average toughness. Comparative Example 2: The product has a more uniform color, a strong flavor, a smooth surface, a soft texture when chewed, and is slightly sticky to the teeth. Table 2 Sensory evaluation standards for spirulina instant noodle snacks The sensory evaluation of the spirulina instant noodle snacks prepared in each embodiment and comparative example is shown in Table 3 Table 3 Sensory evaluation of spirulina instant noodle snacks prepared in each embodiment and comparative example project Example 1 Example 4 Example 7 Comparative Example 1 Comparative Example 2 Color 8 8 8 6 7 Surface state 8 7 7 7 8 Hardness 18 17 17 16 15 toughness 21 21 20 18 19 Viscosity 18 18 18 16 16 Smoothness 4.6 4 4.5 4 3 Flavor 9 9 9 6 8.5 Total score 86.6 84 83.5 73 76.5 As can be seen from Table 3, the overall sensory scores of the Spirulina instant noodle sheets prepared in Examples 1, 4 and 7 are all high, while the overall sensory scores of the instant wheat flour noodle sheets prepared in Comparative Example 1 without adding Spirulina powder and the Spirulina instant noodle sheets prepared by vacuum freeze-drying in Comparative Example 2 are reduced. It can be seen that introducing spirulina into noodle processing raw materials and processing them into instant noodle snacks, preparing instant and dry-eating spirulina instant noodle sheets by hot air drying, or preparing puffed spirulina instant noodle sheets by microwave drying can improve the color, surface state, hardness, toughness, viscosity, smoothness and flavor of the instant noodle sheets. The above is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any technician familiar with the art can make many possible changes and modifications to the technical solution of the present invention by using the above disclosed methods and technical contents without departing from the spirit and technical solution of the present invention, or modify it into an equivalent embodiment of equivalent changes. Therefore, any simple modification, equivalent replacement, equivalent change and modification made to the above embodiments according to the technical essence of the present invention without departing from the content of the technical solution of the present invention still falls within the scope of protection of the technical solution of the present invention.

Claims

1. A method for preparing a spirulina instant noodle snack food, characterized in that: The following steps are involved: S1. Mixed flour: weigh 96-99 parts of wheat flour, 1-4 parts of spirulina powder, 0.5-2 parts of salt, mix well to obtain a mixed flour; S2. And the dough: add drinking water to the mixed powder, and the dough for 3-6min to obtain dough; S3. Ripening: After sealing the dough, place it in a constant temperature and humidity chamber at 30°C and 75% humidity for 15-25min to obtain the dough; S4. Rolling: Rolling the cooked dough to form a dough strip with a thickness of 0.6-0.8 mm; S5. Slicing: Cut the rolled dough into slices of about 2 cm × 1.5 cm; S6. Steaming the noodles: steaming the noodles at high temperature for 4-8 minutes to obtain cooked noodles; S7. Drying: The cooked noodles are dried by hot air to obtain instant and dry-eaten spirulina instant noodles, or are dried by microwave to obtain puffed spirulina instant noodles.

2. The method for preparing a spirulina instant noodle snack food according to claim 1, characterized in that: The amount of drinking water added in step S2 is 36-40% of the mass of the wheat flour.

3. The method for preparing a spirulina instant noodle snack food according to claim 1, characterized in that: The calendering parameters in step S4 are: composite calendering for 2 times when the roller spacing is 3 mm, calendering for 2 times when the roller spacing is 1.8 mm, calendering for 2 times when the roller spacing is 1.5 mm, calendering for 1 time when the roller spacing is 1.2 mm, calendering for 1 time when the roller spacing is 1 mm, and calendering for 2 times when the roller spacing is 0.7 mm.

4. The method for preparing a spirulina instant noodle snack food according to claim 1, characterized in that: In step S7, the hot air drying temperature is 88-92° C., and the drying time is 8-12 minutes.

5. The method for preparing a spirulina instant noodle snack food according to claim 1, characterized in that: In step S7, the microwave drying power is 500-800 W, and the drying time is 30-90 s.

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