Non-fried mushroom and oat instant noodle flour material and preparation method of flour cake of non-fried mushroom and oat instant noodle flour material

Abstract

The invention discloses a non-fried mushroom and oat instant noodle flour material and a preparation method of a flour cake thereof, and belongs to the technical field of instant noodle flour cake preparation. The non-fried mushroom and oat instant noodle flour is composed of mushroom powder and oat powder. A flour cake preparation method of the non-fried mushroom and oat instant noodle flour specifically comprises the steps of flour mixing, dough kneading, dough standing and conveying, automatic feeding, corrugation forming, quantitative cutting, row increasing and side by side arrangement, boxing, automatic aging, continuous flour steaming, automatic drying and cooling and the like. In the invention, the mushroom powder can change the molecular arrangement sequence of the oat flour, so that the thermal stability of the oat flour is obviously enhanced, the damage of heating and shearing force to oat flour particles is reduced, the retrogradation value of the oat flour is reduced, the cold paste stability is enhanced, the aging rate is slowed down, and the gelatinization peak time is shortened. And meanwhile, the gelatinization viscosity of the oat powder can be increased, so that the noodles are smoother and rich in elasticity.

Description

Technical Field

[0001] The invention belongs to the technical field of instant noodle cake preparation, and particularly relates to a non-fried mushroom oatmeal instant noodle material and a method for preparing the cake thereof. Background Art

[0002] At present, the oatmeal instant noodles on the market are mainly fried instant noodles. The main raw material of fried oatmeal instant noodles is oatmeal flour. The instant noodles made from it have the nutritional components of carbohydrates and fats (palm oil), and are seriously lacking in protein, vitamins, minerals, trace elements and other substances. Their nutritional components are relatively simple. At the same time, the smoothness, toughness and foaming resistance of fried oatmeal instant noodles are not good.

[0003] In order to improve the nutrition and health of instant noodles, the market share of non-fried instant noodles is increasing year by year. Non-fried instant noodles are steamed noodles that are not fried at high temperature. They have a crystal appearance, are quickly rehydrated, are resistant to boiling and soaking, are not easy to break, have a smooth and chewy taste, reduce the fat content of instant noodles, reduce fat rancidity, and extend the shelf life. Compared with traditional oatmeal instant noodles, non-fried instant noodles can better retain the nutrients of instant noodles. Therefore, providing a method for preparing non-fried oatmeal instant noodles has certain practical significance. Summary of the invention

[0004] The invention provides a non-fried mushroom oatmeal instant noodle filling material, which is composed of mushroom powder and oatmeal powder, wherein the mass ratio of the mushroom powder to the oatmeal powder is selected from (1-5):(95-99); preferably 3:97.

[0005] The mushroom powder is selected from one or more of Hericium erinaceus powder, Flammulina velutipes powder and Pleurotus eryngii powder.

[0006] In a specific embodiment, the mushroom powder consists of Hericium erinaceus powder, Flammulina velutipes powder and Pleurotus eryngii powder; wherein the mass ratio of Hericium erinaceus powder, Flammulina velutipes powder and Pleurotus eryngii powder is selected from (1-3):(1-3):(1-3); preferably 1:1:1.

[0007] In the present invention, the non-fried mushroom oatmeal instant noodle cake is prepared by a conventional cake-making method, which may specifically include the steps of mixing powder, kneading dough, conveying dough, automatic feeding, corrugation forming, quantitative cutting, adding and arranging in parallel and boxing, automatic aging, continuous steaming of powder, and automatic drying and cooling.

[0008] In a specific embodiment, the powder mixing is selected from the following steps: crushing Hericium erinaceus, Flammulina velutipes and Pleurotus eryngii to make the particle size of each mushroom above 300 mesh; mixing Hericium erinaceus powder, Flammulina velutipes powder and Pleurotus eryngii powder according to the mass ratio to form mushroom powder.

[0009] In a specific embodiment, the dough kneading is selected from the following steps: pouring mushroom powder and oatmeal powder into a dough mixer, stirring to mix the ingredients evenly, adding clean water, and kneading; the mass ratio of the ingredients to water is selected from (85-105):(20-30); preferably 100:28.

[0010] In a specific embodiment, the dough conveying is selected from the following steps: using a dough kneading machine to stir the dough to make the moisture in the dough more uniform.

[0011] In a specific embodiment, the automatic feeding is selected from the following steps: feeding the dough into the extruder in a quantitative manner, and then allowing the dough to fall into the noodle forming machine evenly and stably to complete the automatic feeding; the quantitative amount is selected from 300g to 1000g; preferably 500g.

[0012] In a specific embodiment, the corrugation forming is selected from the following steps: using a noodle forming machine to stretch the noodles three times to basically straighten them.

[0013] In a specific embodiment, the quantitative cutting is selected from the following steps: automatically cutting the cooled instant noodles into noodle blocks of a specific length using a quantitative cutting machine; the length can be selected from 150 to 500 mm; preferably 250 mm.

[0014] In a specific embodiment, the steps of increasing rows, arranging in parallel and putting into boxes are selected from the following steps: pushing the cut noodles to the left and right respectively, 4 noodles on each side, forming 8 noodles in a row, and then pushing them forward onto the parallel machine.

[0015] In a specific embodiment, the automatic aging is selected from the following steps: placing the instant noodles in an aging machine for aging; the aging conditions are selected from: aging temperature of 25°C to 35°C, aging time of 2min to 5min; preferably: aging temperature of 30°C, aging time of 2min to 3min.

[0016] In a specific embodiment, the continuous steaming of noodles is selected from the following steps: placing the aged instant noodles in a noodle steamer for cooking.

[0017] In a specific embodiment, the automatic drying and cooling is selected from the following steps: placing the instant noodles in a dryer for drying and cooling, the drying temperature is 60°C-85°C, and the drying time is about 8min-10min; after the drying is completed, non-fried mushroom oatmeal instant noodle cakes are obtained.

[0018] The invention provides non-fried mushroom oatmeal instant noodle cakes prepared by the method.

[0019] The beneficial effects of the present invention are:

[0020] Compared with traditional fried oatmeal instant noodles, the non-fried mushroom oatmeal instant noodles of the present invention slow down the color change, retain more vitamins and other nutrients, are more tender and smooth in taste, have a significant sense of fullness, are better in smoothness, toughness, and resistance to soaking, have high umami taste, and have significantly improved overall sensory scores. They are more nutritious and delicious, are easy to cook and transport, and have a good degree of rehydration.

[0021] In addition, the invention optimizes and improves the preparation method and raw material formula of instant noodles, so that the prepared instant noodles have the characteristics of easy absorption and digestion, low glycemic index (GI), long storage time, zero sodium salt, zero trans fatty acids, and zero cholesterol, which can effectively reduce blood sugar absorption and improve intestinal health. It has broad market prospects and market benefits in the field of instant noodles.

[0022] The instant noodles produced by the present invention fully utilize the nutritional value and health-care effect of mushrooms, and on the basis of ensuring the taste of the instant noodles, can meet the color requirements, enhance the nutritional characteristics, improve the antioxidant performance of the non-fried instant noodles, extend the shelf life, and improve the toughness, smoothness and foaming resistance of the instant noodles. That is, while fully utilizing the nutritional value and effect of mushrooms, the problems of poor taste, insufficient toughness, smoothness, foaming resistance, and nutritional deficiency of oat instant noodles are solved.

[0023] The present invention processes mushrooms through micro-crushing technology, and adds mushroom powder to noodles, so that the rich polyphenols, alkaloids, proteins, amino acids, vitamins and mineral elements in the mushrooms are fully utilized, and the nutritional function and health care effect are maximized. Combined with the high-quality raw material of oatmeal powder and the production process of non-fried instant noodles, the interaction between mushroom powder and oatmeal powder is strengthened, and the dough properties are improved while the taste of noodles is improved. The produced oatmeal mushroom instant noodles not only have unique color, fragrance and taste, but also have certain health care effects such as antibacterial, anti-aging, and immunity enhancement. It is a new type of instant noodles that is nutritious, healthy and delicious.

[0024] In the present invention, the mushroom powder can change the molecular arrangement order of oatmeal powder, significantly enhance its thermal stability, reduce the damage of oatmeal powder particles caused by heating and shearing force, reduce the regeneration value of oatmeal powder, enhance the cold paste stability, slow down the aging rate, shorten the gelatinization peak time, and increase the gelatinization viscosity of oatmeal powder, making the noodles smoother and more elastic. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 For the and surface diagram;

[0026] Figure 2 This is a diagram of mixing dough in a dough kneading machine;

[0027] Figure 3 Enter the extruder map for the dough;

[0028] Figure 4 This is a diagram of a noodle forming machine;

[0029] Figure 5 It is a corrugated forming diagram;

[0030] Figure 6 It is a quantitative cut-off diagram;

[0031] Figure 7 Add side-by-side images for face blocks;

[0032] Figure 8 This is a picture of instant noodles aging;

[0033] Fig. 9 This is a diagram of continuous steaming of instant noodles;

[0034] Fig.10 This is a picture of the non-fried mushroom oatmeal instant noodles;

[0035] Fig.11 A flow chart for preparing non-fried mushroom oat instant noodles;

[0036] Fig.12 It is the total starch hydrolysis rate of instant noodles in Example 1 and Comparative Example 1. DETAILED DESCRIPTION

[0037] In the present invention, Hericium erinaceus, Flammulina velutipes and Pleurotus eryngii have rich nutritional value and medical value, contain rich phenolic and flavonol components, and have the effects of anti-oxidation, lowering cholesterol and lowering blood lipids.

[0038] Hericium erinaceus is rich in nutrients, including protein, 16 kinds of amino acids, multiple vitamins and minerals. The protein content is higher than that of meat, eggs and milk. Among the 16 kinds of amino acids, 7 kinds of amino acids are essential amino acids, which are not found in general plant foods. Hericium erinaceus can protect the liver and aid digestion. It is an excellent food with high protein, low fat, rich in minerals and vitamins; Hericium erinaceus has the function of improving the body's immunity and can delay aging; Hericium erinaceus contains unsaturated fatty acids, which can reduce blood cholesterol and triglyceride levels, regulate blood lipids, and facilitate blood circulation. It is an auxiliary treatment for patients with hypertension and cardiovascular disease. Hericium erinaceus contains a variety of amino acids and rich polysaccharides, which can aid digestion and have a good effect on gastritis, gastric cancer, esophageal cancer, gastric ulcers, duodenal ulcers and other digestive tract diseases. The polysaccharides, polypeptides and fat substances contained in Hericium erinaceus can inhibit the synthesis of genetic material in cancer cells, thereby preventing and treating digestive tract cancer and other malignant tumors. In addition, taking Hericium erinaceus also has a good auxiliary treatment effect for mild insomnia. Hericium erinaceus can improve the body's ability to tolerate hypoxia, increase cardiac blood output, and accelerate blood circulation. Hericium erinaceus is an effective immune enhancer. Patients after surgery and cancer chemotherapy should eat more to enhance immunity.

[0039] Flammulina velutipes can effectively enhance the biological activity of the body, promote metabolism in the body, facilitate the absorption and utilization of various nutrients in food, and are also very beneficial to growth and development. Flammulina velutipes can inhibit the increase of blood lipids and lower cholesterol. Eating Flammulina velutipes can not only prevent and treat liver diseases and stomach and intestinal ulcers, but also be suitable for patients with hypertension, obese people and middle-aged and elderly people, mainly because Flammulina velutipes is a high-potassium and low-sodium food. Flammulina velutipes contains a relatively complete set of essential amino acids for the human body, especially lysine and arginine, and has a relatively high zinc content, which has a good effect on enhancing intelligence, especially on the height and intellectual development of children.

[0040] King oyster mushrooms are delicious, invigorating qi and soothing the stomach, and have the effect of strengthening the spleen and appetizing. King oyster mushrooms are rich in oligosaccharides, which can work with bifidobacteria in the stomach to promote digestion and absorption, and have a certain effect on bowel movements. The dietary fiber they contain can also promote gastrointestinal motility, and eating king oyster mushrooms can promote digestion. King oyster mushrooms are rich in crude fiber, potassium, calcium, phosphorus and other nutrients, which can promote the digestion and absorption of human lipids and the dissolution of cholesterol, and have a certain auxiliary effect on lowering blood lipids and blood pressure.

[0041] In the present invention, the instruments used in the non-fried mushroom oat instant noodle production line are all of the SNTNRS8 type.

[0042] Other materials used in the present invention, if not otherwise stated, can be obtained through commercial channels. Other terms used in the present invention, unless otherwise specified, generally have the meanings commonly understood by those of ordinary skill in the art. The present invention is further described in detail below in conjunction with specific examples and with reference to data. The following examples are only for illustrating the present invention, and are not intended to limit the scope of the present invention in any way.

[0043] Example 1

[0044] To prepare non-fried mushroom oatmeal instant noodles, the steps are as follows:

[0045] (1) Mixing powder

[0046] The Hericium erinaceus, Flammulina velutipes and Pleurotus eryngii are crushed to make the particle size of each mushroom larger than 300 meshes; the Hericium erinaceus powder, Flammulina velutipes powder and Pleurotus eryngii powder are mixed in a mass ratio of 1:1:1 to form mushroom powder;

[0047] (2) Kneading noodles

[0048] Pour 3kg of mushroom powder and 97kg of oatmeal powder into a dough mixer, stir for 1 minute to mix the ingredients evenly, add 28kg of water, and knead for 10 minutes; during the kneading process, add water appropriately depending on the dryness and wetness of the dough to make the gluten network of the dough form more fully and save the maturation time; the dough kneading diagram is as follows Figure 1 As shown;

[0049] (3) Dough conveying

[0050] Use a dough kneading machine to stir for 20 minutes to make the moisture in the dough more uniform, and then automatically move to the next process; the dough kneading machine stirring diagram is as follows Figure 2 As shown;

[0051] (4) Automatic feeding

[0052] The dough was fed into the extruder at a weight of 500 g. Figure 3 Then the dough is evenly and stably dropped into the noodle forming machine, as shown in FIG. Figure 4 As shown;

[0053] (5) Corrugation forming

[0054] The noodles are stretched three times by a noodle forming machine to make them basically straight; Figure 5 As shown;

[0055] (6) Quantitative cutting

[0056] After cooling, the instant noodles are automatically cut into noodle blocks with a length of 250 mm by a quantitative cutting machine; Figure 6 As shown;

[0057] (7) Add rows and put them into boxes

[0058] Push the cut noodles to the left and right, 4 noodles on each side, to form a row of 8 noodles, and then push them forward onto the parallel machine; Figure 7 As shown;

[0059] (8) Automatic aging

[0060] Instant noodles are aged in an aging machine at a temperature of 30°C for 2-3 minutes. Figure 8 As shown;

[0061] (9) Continuous steaming

[0062] After aging, instant noodles automatically enter the steaming machine for further aging; Fig. 9 As shown;

[0063] (10) Automatic drying and cooling

[0064] The instant noodles are dried and cooled in a dryer at a temperature of 60°C to 85°C for about 8 minutes to 10 minutes. After the drying is completed, non-fried mushroom oatmeal instant noodles are obtained. Fig.10 As shown; packaged aseptically.

[0065] The preparation flow chart of the non-fried mushroom oat instant noodles is as follows: Fig.11 shown.

[0066] Comparative Example 1

[0067] To prepare ordinary oatmeal instant noodles, follow these steps:

[0068] Raw material components:

[0069] 200kg oatmeal flour, 20kg starch, 4kg gluten, 4kg salt, 0.1kg baking soda, 0.2kg corn starch, 60kg distilled water.

[0070] The salt, baking soda, corn starch and water are mixed to obtain the water-mixing material; the oat flour, starch and gluten powder are poured into a dough mixer, and the powdery raw materials are dry-beaten for 1 minute using a conventional double-shaft horizontal dough mixer to fully mix the powdery raw materials, the water-mixing material is added during the fast beating for 5 minutes, and then the dough is slowly mixed for 10 minutes, and then ripened for 10 minutes, and finally through conventional calendering, cutting into strips, steaming, frying and air cooling steps, ordinary oat instant noodles are obtained and packaged.

[0071] 1. Sensory evaluation of instant noodles

[0072] The sensory evaluation of instant noodles was conducted according to GB 25005-2010. Example 1 and Comparative Example 1 were subjected to sensory evaluation. The noodles were soaked in boiling water of about 6 volumes, which was equal to the mass of the noodles, and then the noodles were evaluated after 4 minutes. The sensory evaluation was conducted by 6 persons, all of whom had received training on the sensory evaluation of instant noodles in advance.

[0073] The sensory evaluation index standards for instant noodles quality are shown in Table 1:

[0074] Table 1 Sensory evaluation index standards for instant noodles quality

[0075]

[0076]

[0077] The evaluation results are shown in Table 2:

[0078] Table 2 Sensory evaluation results of instant noodles

[0079] sample Color Apparent state Rehydration Smoothness Hardness toughness Viscosity Foam resistance Comparative Example 1 3 5 5 5 6 5 5 5 Example 1 8 7 8 7 8 9 9 8

[0080] As shown in Table 2, compared with ordinary oatmeal instant noodles, non-fried mushroom oatmeal instant noodles have higher elasticity, gluten and foaming resistance, have the aroma and umami of mushrooms, and have a delicate taste and are brown in color.

[0081] 2. Accelerated Oxidation Experiment

[0082] An accelerated oxidation test was carried out on the instant noodles of Example 1 and Comparative Example 1. 10 g samples of each of the comparative example and the example were taken and placed at a storage temperature of 50°C and a humidity of 75% for 0 days, 3 days, 6 days, 9 days, 12 days, 15 days, 18 days and 21 days, and the fat content, acid value and peroxide value of the two samples were respectively measured.

[0083] The experimental results are shown in Table 3:

[0084] Table 3 Results of accelerated oxidation test of instant noodles

[0085]

[0086] As shown in Table 3, in terms of fat content, under the same accelerated oxidation days, the instant noodles of the embodiment have less oil content, but as the oxidation time increases, the change trend of the oil content is not much different from that of the comparative example, and both reach a peak at 6 days of accelerated oxidation. In terms of acid value, the acid value of instant noodles increases with the extension of oxidation time, and the acid value of non-fried mushroom oat instant noodles is lower than that of ordinary oat instant noodles.

[0087] In terms of peroxide value, the peroxide value of non-fried mushroom oatmeal instant noodles did not decrease significantly, and the POV value of the noodle cakes in the later stage of accelerated oxidation was lower than that of ordinary oatmeal instant noodles. According to GB 17400-2015 Instant Noodle Hygiene Standard, the POV value index of fried instant noodles should be ≤0.25g / 100g. The POV value of ordinary oatmeal instant noodles reached and exceeded the standard value of 0.25g / 100g after 12 days of accelerated oxidation, while the POV value of non-fried mushroom oatmeal instant noodles was able to control its POV value within 0.25g / 100g during the oxidation process.

[0088] 3. Resistant Starch, Hydrolysis Index and Glycemic Index

[0089] The resistant starch, hydrolysis index and glycemic index of the instant noodles described in Example 1 and Comparative Example 1 were measured.

[0090] 1. Determination of total starch content

[0091] The reducing sugar content in the hydrolyzate was determined by acid hydrolysis method with glucose as standard and 3,5-dinitrosalicylic acid method.

[0092] Total starch content = glucose content × 0.9.

[0093] 2. Determination of resistant starch content

[0094] Weigh 1g of sample that has passed through a 40-mesh sieve, add it to 20mL of distilled water and homogenize, take 5mL of the sample solution in a 25mL stoppered test tube, then add 4mL of enzyme solution containing 1200U of α-amylase, and shake it in a 37℃ water bath for 16h. Transfer the digestion solution in the test tube to a centrifuge tube, then add an equal amount of 95% ethanol to precipitate the undigested starch, centrifuge at 3000r / min for 20min, and take the precipitate after centrifugation. Determine the precipitate according to the total starch determination method. The determination result of resistant starch is expressed as the percentage of resistant starch in total starch.

[0095] Resistant starch content (%) = digested glucose content × 0.9 / total starch content × 100%.

[0096] 3. Determination of starch hydrolysis index and glycemic index

[0097] Add 50 mg of sample that has passed through a 40-mesh sieve to a 50 mL centrifuge tube, then add 5 mL of distilled water, boil in a water bath for 5 min, then add 10 mL of HCl-KCl buffer with a pH of 1.5, and cool to room temperature. Subsequently, add 0.2 mL of pepsin solution (dissolve 1 g of pepsin in 10 mL of HCl-KCl buffer) to the centrifuge tube, and bathe in a 40°C water bath for 60 min to hydrolyze the protein. After cooling, add 0.5 mol / L sodium acetate buffer with a pH of 6.9 to make up the volume to 25 mL. Add 5 mL of sodium acetate buffer (0.5 mol / L) containing α-amylase (2.6 U) into a centrifuge tube to start starch digestion. Incubate in a 37°C water bath for 3 min. Take 1 mL of the digestion sample at each hydrolysis time of 0 min, 30 min, 60 min, 90 min, 120 min, 150 min, and 180 min and put them into dry centrifuge tubes respectively. Immediately put the centrifuge tube into a boiling water bath and shake the water bath for 5 min to inactivate the α-amylase. Using glucose as the standard, the reducing sugar content in the digestion sample was determined by the 3,5-dinitrosalicylic acid method.

[0098] Calculation of the glycemic index of the samples: The starch hydrolysis rate was calculated from the reducing sugar content [starch hydrolysis rate (%) = glucose content in the digestive juice at the sampling time point × 0.9 / total starch content × 100%].

[0099] The starch hydrolysis curve is drawn with the starch hydrolysis rate as the ordinate and the time as the abscissa. The curve follows the first-order reaction equation: C = C ∞ (1-e -k×t ). Where C represents the starch hydrolysis rate at different time t (%); t represents the digestion time (min); k represents the first-order reaction kinetic constant; C ∞ It represents the equilibrium value (%) of starch hydrolysis rate after 180 min of hydrolysis.

[0100] Origin 8.0 was used to fit the data of the starch hydrolysis equation to obtain C ∞ And k value. Calculate the area under the curve (AUC), AUC = C ∞ (t f -t0)-(C ∞ / k)[1-e -k×t (t f -t0)]. Among them, C ∞ is the equilibrium value (%) of starch hydrolysis rate after 180 min of hydrolysis; t fis the final time (180 min); t0 is the starting time (0 min); k is the first-order reaction kinetic constant. The starch hydrolysis index (HI) of the sample is then obtained, HI = AUC sample / AUC reference food (white bread).

[0101] The glycemic index GI of the sample = 39.71 + (0.549 x HI).

[0102] The measurement results are shown in Table 4:

[0103] Table 4 Determination results of resistant starch, hydrolysis index and glycemic index

[0104] Measurement indicators Comparative Example 1 Example 1 Resistant starch (%) 1.63±0.01 15.9±0.01 Hydrolysis Index (HI) 86.81±0.28 10.96±0.18 Glycemic Index (GI) 86.83±0.15 45.73±0.18

[0105] Note: Resistant starch (%) refers to the percentage of resistant starch in the total starch content of noodles.

[0106] As shown in Table 4, there is no significant difference in the resistant starch content and hydrolysis index between the embodiment and the comparative example, but the glycemic index of the embodiment is significantly lower than that of the comparative example, and it is a low GI food.

[0107] 4. Total starch hydrolysis rate

[0108] The total starch hydrolysis rates of Example 1 and Comparative Example 1 were measured.

[0109] Glucose was used as the standard and the reducing sugar content in the digestive fluid was determined by the 3,5-dinitrosalicylic acid method. Calculation of the glycemic index of the sample: The starch hydrolysis rate was calculated from the reducing sugar content [starch hydrolysis rate (%) = glucose content in the digestive fluid at the sampling time point × 0.9 / total starch content × 100%].

[0110] The results of the test are as follows Fig.12 As shown:

[0111] Depend on Fig.12 It can be seen that the total starch hydrolysis rate of the comparative example and the embodiment shows a trend of first rapid growth and then slow growth. Especially in the rapid digestion stage of the first 30 minutes, the starch hydrolysis rate is the fastest. Within 30 minutes to 120 minutes, the starch hydrolysis rate slows down. Within 120 minutes to 180 minutes, the starch hydrolysis rate tends to balance. Within 3 hours of the entire in vitro digestion, the total starch hydrolysis rate of the comparative example is always higher than that of the embodiment. At the end of digestion, the total starch hydrolysis rate of the embodiment is between 50% and 56%, while the total starch hydrolysis rate of the comparative example is 62%. This shows that ordinary oat instant noodles are digested faster in the body and are more likely to cause a rapid rise in blood sugar.

[0112] 5. Nutritional Information

[0113] Determine the nutritional components (per 100g) of the embodiments and comparative examples. Determine the protein content according to the Kjeldahl method (GB5009.5-2016); determine the moisture content according to the direct drying method (GB5009.3-2016); determine the fat content according to the Soxhlet extraction method (GB5009.6-2016); determine the starch content according to the enzymatic hydrolysis method (GB5009.9-2023); determine the ash content according to the high temperature burning method (GB5009.4-2016); determine the dietary fiber content according to the enzyme weight method (GB 5009.88-2023); determine the sodium content according to the third method of GB 5009.91-2017; determine the cholesterol content according to the first method of GB 5009.128-2016; determine the trans fatty acid content according to GB 5009.257-2016; and determine the energy according to GB 28050-2011.

[0114] The measurement results are shown in Table 5:

[0115] Table 5 Nutritional composition (per 100g)

[0116]

[0117] As can be seen from Table 5, the instant noodles of the examples are free of trans fatty acids, cholesterol and sodium salt.

[0118] 6. Physical properties analysis

[0119] The physical properties of the instant noodles of the embodiments and comparative examples were analyzed, including rehydration time, rehydration rate, cooking loss rate, noodle breakage rate and gelatinization degree.

[0120] 1. Rehydration time test

[0121] Take 50g of sample, put it in a 250mL beaker, add 95℃ water, cover and let stand for 3 minutes, take out a part, clamp it with two transparent glass pieces to observe whether there is a white hard core. If there is, check it every 20s until there is no hard core. Record the time used, which is the rehydration time, repeat the test 3 times and take the average.

[0122] 2. Rehydration rate test

[0123] Weigh 10g of instant noodles and place them in a beaker. Add 5 times boiling water, cover and keep warm. Cook until the rehydration time, drain the surface water and weigh X (g). Repeat the test 3 times and take the average.

[0124] Rehydration rate = X / 10*100%.

[0125] 3. Determination of cooking loss

[0126] Take 10g noodles, cook until the optimal cooking time, remove the supercooled water and absorb the surface moisture, weigh the mass, pour the noodle soup into a 500mL volumetric flask to make up the volume, take 100mL noodle soup into a constant-weight 250mL beaker, and put it into a 105℃ oven to make up the weight. Calculate the cooking loss rate according to the following formula: Cooking loss rate = (m3-m2)\m1×100% (m1: the weight of noodles in g; m2: the weight of beaker in g; m3: the weight after drying to constant weight in g.).

[0127] 4. Determination of broken strip rate

[0128] Take 20 noodles of uniform length and diameter, put them into boiling water 30 times their weight, and time them with a stopwatch. Cover the mouth of the beaker with aluminum foil and let it stand. When the timing reaches the optimal steaming time, pick out the noodles one by one with chopsticks, record the number of broken noodles, and calculate the breakage rate according to the following formula.

[0129] Broken strand rate = number of broken strands / number of pulled strands × 100%.

[0130] 5. Determination of gelatinization degree (enzyme hydrolysis method)

[0131] The degree of gelatinization is an indicator to measure the degree of maturity of cereal foods. The higher the degree of gelatinization, the easier it is to be hydrolyzed by enzymes, which is beneficial for digestion and absorption.

[0132] Weigh 1g of each sample, take 3 100mL conical flasks (V1, V2, V0), put the sample in V1 and V2 respectively, and V0 is blank. Add 50mL of distilled water to each conical flask and shake well. Boil the V1 conical flask on a low heat for 20 minutes on an electric stove to make it completely gelatinized (stir constantly and do not burn dry). Then cool to room temperature, add 3mL of saccharifying enzyme to each of the three conical flasks and shake well, then keep warm in a 50℃ constant temperature water bath and stir constantly for 1h, dilute to a 100mL volumetric flask, and set aside.

[0133] Take 10mL of the above solution into three 250mL iodine volumetric flasks, accurately add 10mL of 0.05mol / L iodine solution and 18mL of 0.1mol / L sodium hydroxide solution, seal and place in a dark place for 15min, add 2mL of 10% sulfuric acid, and titrate with 0.05mol / L sodium thiosulfate solution until colorless, and record the volume (mL) of sodium thiosulfate used.

[0134] Degree of gelatinization = [(V0-V2) / (V0-V1)]×100%; wherein, V0: the volume of sodium thiosulfate consumed by titrating the blank; V1: the volume of sodium thiosulfate consumed by titrating the fully gelatinized sample; V2: the volume of sodium thiosulfate consumed by titrating the sample.

[0135] The measurement results are shown in Table 6:

[0136] Table 6 Physical properties analysis results

[0137] sample Rehydration time / s Rehydration rate / s Cooking loss rate / % Strip breaking rate / % Gelatinization degree / % Example 1 360±10 390.32±1.21 4.48±0.34 2±0.5 92.3±0.2 Comparative Example 1 320±11 322.13±1.34 4.94±0.42 3±0..5 93.4±0.4

[0138] As shown in Table 6, in terms of rehydration time and rehydration rate, the embodiment has no significant difference compared with the instant noodles of the comparative example, and can basically achieve the rehydration time and rehydration rate of instant noodles, ensuring that the instant noodles of the embodiment can meet the needs of consumers in a short time. The instant noodles of the comparative example have a higher boiling loss rate and a broken noodle rate, which indicates that the instant noodles of the embodiment have better foam resistance and toughness. The difference between the gelatinization degree of the embodiment and the gelatinization degree of the comparative example is not obvious, indicating that the embodiment has a better gelatinization degree and a good digestibility, which is beneficial to the absorption of nutrients by the human body.

[0139] 7. Texture characteristics analysis

[0140] The texture characteristics of the instant noodles of Example 1 and Comparative Example 1 were analyzed.

[0141] The hardness, adhesiveness, elasticity, chewiness, resilience, tensile resistance and ductility of instant noodles were measured using a texture analyzer (TPA). P36 / R texture probe: pre-test speed: 1m / s; test speed: 2m / s; post-test speed: 2m / s; compression distance: 1mm; induction force: 5g.

[0142] The test results are shown in Table 7:

[0143] Table 7 Texture characteristics analysis results

[0144]

[0145] As shown in Table 7, after TPA texture analysis, the hardness of the instant noodles of the embodiment is slightly different from that of the comparative example, indicating that the hardness is moderate. However, the instant noodles of the embodiment are superior to the comparative example in terms of adhesion, elasticity, chewiness and tensile resistance.

[0146] The above is only a preferred embodiment of the present invention, and does not limit the present invention in other forms. Any technician familiar with the profession may use the above disclosed technical content to change or modify it into an equivalent embodiment with equivalent changes. However, any simple modification, equivalent change and modification made to the above embodiment according to the technical essence of the present invention without departing from the technical solution of the present invention still belongs to the protection scope of the technical solution of the present invention.

Claims

1. A non-fried mushroom oatmeal instant noodle filling, characterized in that: The invention is composed of mushroom powder and oatmeal powder, wherein the mass ratio of the mushroom powder to the oatmeal powder is selected from (1-5): (95-99).

2. The non-fried mushroom oatmeal instant noodle filling according to claim 1, characterized in that: The mushroom powder is selected from one or more of Hericium erinaceus powder, Flammulina velutipes powder and Pleurotus eryngii powder.

3. The non-fried mushroom oatmeal instant noodle material according to claim 2, characterized in that: The mushroom powder consists of Hericium erinaceus powder, Flammulina velutipes powder and Pleurotus eryngii powder; wherein the mass ratio of the Hericium erinaceus powder, Flammulina velutipes powder and Pleurotus eryngii powder is selected from (1-3):(1-3):(1-3).

4. A method for preparing non-fried mushroom oatmeal instant noodle cakes, characterized in that: The method comprises the following steps: mixing flour, kneading dough, conveying dough, automatic feeding, corrugation forming, quantitative cutting, adding and arranging in parallel and putting into boxes, automatic aging, continuous steaming flour and automatic drying and cooling.

5. The preparation method according to claim 4, characterized in that: The powder mixing step is selected from the following steps: crushing Hericium erinaceus, Flammulina velutipes and Pleurotus eryngii to make the particle size of each mushroom be above 300 meshes; mixing Hericium erinaceus powder, Flammulina velutipes powder and Pleurotus eryngii powder according to the mass ratio to form mushroom powder; and / or, The dough kneading process is selected from the following steps: pouring mushroom powder and oatmeal powder into a dough mixer, stirring to make the ingredients evenly mixed, adding clean water, and kneading the dough.

6. The preparation method according to claim 4, characterized in that: The dough conveying is selected from the following steps: using a dough kneading machine to stir the dough to make the moisture in the dough more uniform; and / or, The automatic feeding is selected from the following steps: quantitatively inputting dough into an extruder, and then making the dough fall into a noodle forming machine evenly and stably to complete the automatic feeding; the quantitative amount is selected from 300g to 1000g.

7. The preparation method according to claim 4, characterized in that: The corrugation forming is selected from the following steps: using a noodle forming machine to stretch the noodles three times to make them basically straight; and / or, The quantitative cutting is selected from the following steps: the cooled instant noodles are automatically cut into noodle blocks of a specific length by a quantitative cutting machine; the length can be selected from 150 to 500 mm.

8. The preparation method according to claim 4, characterized in that: The said adding rows and putting into boxes are selected from the following steps: pushing the cut noodles to the left and right respectively, 4 noodles to the left and right, forming a row of 8 noodles, and then pushing forward onto the parallel machine; and / or, The automatic aging is selected from the following steps: placing the instant noodles in an aging machine for aging; the aging conditions are selected from: aging temperature of 25° C. to 35° C., and aging time of 2 min to 5 min.

9. The preparation method according to claim 4, characterized in that: The continuous noodle steaming is selected from the following steps: placing the aged instant noodles in a noodle steamer for cooking; and / or, The automatic drying and cooling is selected from the following steps: placing the instant noodles in a dryer for drying and cooling, the drying temperature is 60° C.-85° C., and the drying time is about 8 min-10 min; after the drying is completed, a non-fried mushroom oatmeal instant noodle cake is obtained.

10. Non-fried mushroom oatmeal instant noodle cakes prepared by the method according to any one of claims 5 to 9.

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