Preparation method of low-energy konjac powder noodles

Abstract

The invention relates to the technical field of noodle preparation processes, and provides a preparation method of low-energy konjac powder noodles. Comprising the following steps: raw material pretreatment: selecting pretreated konjac powder, wheat gluten, dietary fibers and a proper amount of water as raw materials, mixing the konjac powder, the wheat gluten and the dietary fibers according to a mass ratio of (3-5): (1-2): (1-2) to form mixed powder, gradually adding water accounting for 30-40% of the total mass of the mixed powder into the mixed powder, and uniformly mixing to obtain mixed powder; the preparation method comprises the following steps: mixing the raw materials, stirring at the same time, standing the dough at room temperature for 20-30 minutes to fully loosen the dough, during standing, performing intermittent microwave treatment on the dough, pressing the loosen dough into a noodle shape by a noodle maker, and drying the pressed noodles. The noodles prepared by the process have creative advantages in the aspects of energy control, raw material treatment, preparation process, nutritional value, taste quality and the like, and have wider market prospects and application values compared with traditional noodles.

Description

Technical Field

[0001] The invention relates to the technical field of noodle preparation technology, and in particular to a method for preparing low-energy konjac flour noodles. Background Art

[0002] Noodles are a traditional staple food that is loved by the public and occupies an important position in food culture around the world. Traditional noodles are mainly made of wheat flour and are made through simple processes such as mixing, kneading, pressing and drying. However, with the continuous improvement of people's health awareness in modern times, traditional noodles have exposed some limitations.

[0003] Traditional noodles are rich in carbohydrates, which can quickly release energy during the digestion process. Excessive consumption can easily lead to excessive energy intake, which in turn causes health problems such as obesity. Traditional noodles are not an ideal choice for people who need to control their weight, suffer from diabetes, or pursue a healthy lifestyle.

[0004] The raw materials of traditional noodles are relatively simple, mainly providing carbohydrates, and are relatively insufficient in other nutrients such as protein and dietary fiber. Long-term consumption may lead to nutritional imbalance and fail to meet the body's needs for multiple nutrients.

[0005] To overcome these problems with traditional noodles, the food industry has been exploring improvements to noodles.

[0006] An attempt at low-energy noodles

[0007] Some existing technologies attempt to reduce energy by reducing the carbohydrate content in noodles, but this often affects the taste and texture of noodles, making them difficult for consumers to accept. For example, simply reducing the amount of flour will make the noodles brittle and lack elasticity, affecting the eating experience.

[0008] The Challenge of Fortification

[0009] In terms of increasing the nutrition of noodles, although some studies have been conducted on adding some nutrients to noodles, such as protein powder or dietary fiber, due to improper raw material processing or unreasonable processes, there are problems such as the nutrients not being able to play an effective role and being inconsistent with the overall taste of noodles. For example, directly adding dietary fiber may make the noodles taste rough and lack a smooth feeling.

[0010] Limitations of process improvement

[0011] In terms of noodle making technology, the traditional technology has some difficult-to-solve problems in dough processing and drying. For example, the lack of effective processing methods during the dough resting process leads to uneven internal structure of the dough, affecting the quality of the noodles; if the drying process is uneven, the noodles will crack and deform, reducing the qualified rate of the product. Summary of the invention

[0012] To overcome the defects of the prior art, the present invention aims to provide a method for preparing low-energy konjac flour noodles.

[0013] To achieve the above object, the technical solution of the present invention is achieved as follows: a method for preparing low-energy konjac flour noodles comprises the following steps:

[0014] Raw material pretreatment: micronizing the konjac flour to make the average particle size of the konjac flour reach 10-50 μm, and ultrasonically treating the gluten powder at an ultrasonic power of 200-500 W for 10-20 minutes;

[0015] Pretreated konjac flour, gluten, dietary fiber and an appropriate amount of water are selected as raw materials, wherein the dietary fiber is subjected to enzymolysis treatment, the enzyme used for enzymolysis is a mixed enzyme of cellulase and hemicellulase, and the enzymolysis time is 1-3 hours;

[0016] Mix konjac flour, gluten powder and dietary fiber in a mass ratio of (3-5):(1-2):(1-2) to form a mixed powder;

[0017] Gradually add (30-40)% of water to the mixed flour, stirring at a speed of 100-300 rpm for 10-20 minutes until dough is formed;

[0018] The dough is placed at room temperature for 20-30 minutes to allow the dough to relax fully. During the resting process, the dough is subjected to intermittent microwave treatment, with a microwave power of 100-300 W, each treatment time of 1-3 minutes, an interval time of 3-5 minutes, and a total of 2-4 treatments;

[0019] The relaxed dough is pressed into noodle shape by a noodle machine, and the gap between the rollers of the noodle machine is set from large to small to 3-5mm, 1-2mm, and 0.5-1mm, and the pressing is performed in sequence;

[0020] The pressed noodles are dried by a combination of natural air drying and hot air drying, firstly naturally air drying for 1-2 hours, and then drying for (1-2) hours under hot air at (40-60)°C, so that the water content of the noodles is reduced to 10-15%, thereby obtaining low-energy konjac flour noodles.

[0021] As a preferred technical solution of the invention, the dietary fiber is selected from one or more of oat fiber, wheat fiber, and inulin, and during the enzymatic hydrolysis, the mass ratio of cellulase to hemicellulase is 1:(0.5-1).

[0022] As a preferred technical solution of the invention, during the preparation process, appropriate amounts of food additives may be added as needed, and the food additives include but are not limited to edible salt, edible alkali, and thickener, wherein the amount of edible salt added is (0.5-1)% of the total mass of the mixed powder, the amount of edible alkali added is (0.1-0.3)% of the total mass of the mixed powder, and the amount of thickener added is (0.1-0.3)% of the total mass of the mixed powder.

[0023] As a preferred technical solution of the invention, in the raw material pretreatment step, the konjac flour is finely processed by air flow pulverization, and the air flow velocity is 100-300m / s.

[0024] As a preferred technical solution of the invention, during the dough mixing process, an emulsifier is added in an amount of 0.1-0.5% of the total mass of the mixed flour, wherein the emulsifier is a mixture of monoglyceride and sucrose ester in a mass ratio of 1:(1-2).

[0025] As a preferred technical solution of the invention, a low-energy konjac flour noodle is prepared by the preparation method described in any one of items 1-5 above.

[0026] As a preferred technical solution of the invention, the breaking elongation of the noodles is 20-50%, the elastic modulus is 10-30 MPa, and the energy release value is 30-50% lower than that of traditional noodles in a simulated human digestion environment.

[0027] As a preferred technical solution of the invention, intermittent microwave treatment during the resting process of the dough is achieved by arranging multiple microwave emission sources around the dough, and the emission directions of the microwave emission sources are at different angles to ensure uniform heating inside the dough.

[0028] As a preferred technical solution of the invention, the direction of the hot air during the hot air drying process is alternately changed with a change cycle of 10-20 minutes to ensure uniformity in drying the noodles.

[0029] As a preferred technical solution of the invention, before the dough is pressed into the shape of noodles, the dough is first refrigerated at 0-5°C for 10-20 minutes and then pressed.

[0030] The beneficial effects of the present invention are embodied in:

[0031] Low energy: In a simulated human digestion environment, its energy release value is 30-50% lower than that of traditional noodles, which helps control energy intake and meet consumers' demand for a healthy diet.

[0032] Unique raw material processing:

[0033] Micronizing konjac flour to an average particle size of 10-50 μm can improve the taste and texture of noodles.

[0034] Ultrasonic treatment of gluten can help improve its properties.

[0035] Dietary fiber is enzymatically processed to improve its utilization and functionality.

[0036] Production process innovation:

[0037] Intermittent microwave treatment is carried out during the resting process of the dough. By setting up multiple microwave emission sources around the dough with different emission directions, it is ensured that the dough is heated evenly, which helps to improve the structure and performance of the dough.

[0038] During the hot air drying process, the hot air direction is changed alternately with a change cycle of 10-20 minutes to ensure the uniformity of noodle drying and improve the quality of noodles.

[0039] The gap between the noodle making machine rollers is set from large to small, and the noodle pressing is performed in sequence to achieve better noodle forming effect.

[0040] Rich in nutrition: The addition of konjac flour, gluten and processed dietary fiber increases the nutritional value of noodles.

[0041] Taste and quality: Through reasonable raw material ratio and process treatment, the noodles have better elongation at break (20-50%) and elastic modulus (10-30MPa), and the taste and quality are improved.

[0042] In summary, the noodles prepared by this process have creative advantages in energy control, raw material processing, production process, nutritional value and taste quality, and have broader market prospects and application value compared with traditional noodles. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] In the attached picture:

[0044] Figure 1 It is a schematic diagram of the preparation process of the present invention. DETAILED DESCRIPTION

[0045] The present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments. Obviously, the described embodiments are only part of the embodiments of the invention, rather than all of the embodiments. In the absence of conflict, the embodiments in this application and the features in the embodiments can be combined with each other. Based on the embodiments in the invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the invention.

[0046] In addition, "multiple" means more than two. In addition, the technical solutions between the various embodiments can be combined with each other, but it must be based on the fact that ordinary technicians in the field can implement it. When the combination of technical solutions is contradictory or cannot be implemented, it should be considered that such combination of technical solutions does not exist and is not within the scope of protection required by the invention.

[0047] Please refer to the instruction manual Figure 1 The present invention provides a method for preparing low-energy konjac flour noodles:

[0048] Embodiment 1:

[0049] A method for preparing low-energy konjac flour noodles comprises the following steps:

[0050] Raw material pretreatment:

[0051] The konjac flour was finely processed by air flow milling with an air flow velocity of 200 m / s to make the average particle size of the konjac flour reach 30 μm.

[0052] The gluten powder was subjected to ultrasonic treatment with an ultrasonic power of 300 W and a treatment time of 15 minutes.

[0053] Raw material selection and processing:

[0054] Pretreated konjac flour, gluten powder, and oat fiber treated with enzymatic hydrolysis were selected as raw materials. The enzyme used for enzymatic hydrolysis was a mixed enzyme of cellulase and hemicellulase, the mass ratio of cellulase to hemicellulase was 1:0.8, and the enzymatic hydrolysis time was 2 hours.

[0055] mix:

[0056] Konjac flour, gluten powder and oat fiber are mixed in a mass ratio of 4:1.5:1.5 to form a mixed powder.

[0057] Dough Preparation:

[0058] Gradually add 35% of the total weight of the mixed powder to the mixed powder, and stir at the same time, the stirring speed is 200 rpm, and the stirring time is 15 minutes, until dough is formed. During the stirring process, add an emulsifier with a weight of 0.3% of the total weight of the mixed powder, and the emulsifier is a mixture of monoglyceride and sucrose ester in a mass ratio of 1:1.5.

[0059] Dough Resting and Microwaving:

[0060] The dough was placed at room temperature for 25 minutes to allow the dough to relax fully. During the resting process, the dough was subjected to intermittent microwave treatment, by setting multiple microwave emission sources around the dough, and the emission directions of the microwave emission sources were at different angles to ensure that the dough was heated evenly. The microwave power was 200W, the treatment time was 2 minutes each time, and the interval time was 4 minutes, for a total of 3 treatments.

[0061] Noodle pressing:

[0062] The relaxed dough is first refrigerated at 0-5°C for 15 minutes and then pressed into noodle shapes by a noodle machine. The gap between the rollers of the noodle machine is set to 4mm, 1.5mm, and 0.8mm from large to small, and the pressing is performed in sequence.

[0063] Drying treatment:

[0064] The pressed noodles were first naturally air-dried for 1.5 hours, and then dried under hot air at 50° C. for 1.5 hours, with the hot air direction alternately changed for a period of 15 minutes, so that the water content of the noodles was reduced to 12%, thereby obtaining low-energy konjac flour noodles.

[0065] During the preparation process, appropriate amounts of food additives can be added as needed, among which the amount of edible salt added is 0.8% of the total mass of the mixed powder, the amount of edible alkali added is 0.2% of the total mass of the mixed powder, and the amount of thickener added is 0.2% of the total mass of the mixed powder.

[0066] Embodiment 2:

[0067] A method for preparing low-energy konjac flour noodles comprises the following steps:

[0068] Raw material pretreatment:

[0069] The konjac flour was finely processed by air flow milling with an air flow velocity of 100 m / s to make the average particle size of the konjac flour reach 10 μm.

[0070] The gluten powder was subjected to ultrasonic treatment with an ultrasonic power of 200 W and a treatment time of 10 minutes.

[0071] Raw material selection and processing:

[0072] Pretreated konjac flour, gluten flour, and enzymatically treated wheat fiber were selected as raw materials. The enzyme used for enzymatic hydrolysis was a mixed enzyme of cellulase and hemicellulase, the mass ratio of cellulase to hemicellulase was 1:0.5, and the enzymatic hydrolysis time was 1 hour.

[0073] mix:

[0074] Konjac flour, gluten flour and wheat fiber are mixed in a mass ratio of 3:1:1 to form a mixed flour.

[0075] Dough Preparation:

[0076] Gradually add 30% of the total weight of the mixed powder to the mixed powder, and stir at the same time, the stirring speed is 100 rpm, and the stirring time is 10 minutes, until dough is formed. During the stirring process, add an emulsifier with a weight of 0.1% of the total weight of the mixed powder, and the emulsifier is a mixture of monoglyceride and sucrose ester in a mass ratio of 1:1.

[0077] Dough Resting and Microwaving:

[0078] The dough was placed at room temperature for 20 minutes to allow the dough to relax fully. During the resting process, the dough was subjected to intermittent microwave treatment, by setting multiple microwave emission sources around the dough, and the emission directions of the microwave emission sources were at different angles to ensure that the dough was heated evenly. The microwave power was 100W, the treatment time was 1 minute each time, the interval time was 3 minutes, and the treatment was performed twice in total.

[0079] Noodle pressing:

[0080] The relaxed dough is first refrigerated at 0-5°C for 10 minutes and then pressed into noodle shapes by a noodle machine. The gap between the pressing rollers of the noodle machine is set to 3mm, 1mm, and 0.5mm from large to small, and pressing is performed in sequence.

[0081] Drying treatment:

[0082] The pressed noodles were first naturally air-dried for 1 hour, and then dried under hot air at 40° C. for 1 hour, with the hot air direction alternately changed for 10 minutes, so that the water content of the noodles was reduced to 10%, thereby obtaining low-energy konjac flour noodles.

[0083] During the preparation process, appropriate amounts of food additives may be added as needed, wherein the amount of edible salt added is 0.5% of the total mass of the mixed powder, the amount of edible alkali added is 0.1% of the total mass of the mixed powder, and the amount of thickener added is 0.1% of the total mass of the mixed powder.

[0084] Embodiment 3:

[0085] A method for preparing low-energy konjac flour noodles comprises the following steps:

[0086] Raw material pretreatment:

[0087] The konjac flour was finely processed by air flow milling with an air flow velocity of 300 m / s to make the average particle size of the konjac flour reach 50 μm.

[0088] The gluten powder was subjected to ultrasonic treatment with an ultrasonic power of 500 W and a treatment time of 20 minutes.

[0089] Raw material selection and processing:

[0090] Pretreated konjac flour, gluten powder, and enzymatically treated inulin were selected as raw materials. The enzyme used for enzymatic hydrolysis was a mixed enzyme of cellulase and hemicellulase, the mass ratio of cellulase to hemicellulase was 1:1, and the enzymatic hydrolysis time was 3 hours.

[0091] mix:

[0092] Konjac flour, gluten powder and inulin are mixed in a mass ratio of 5:2:2 to form a mixed powder.

[0093] Dough Preparation:

[0094] Gradually add 40% of the total weight of the mixed powder to the mixed powder, and stir at the same time, the stirring speed is 300 rpm, and the stirring time is 20 minutes, until dough is formed. During the stirring process, add an emulsifier with a weight of 0.5% of the total weight of the mixed powder, and the emulsifier is a mixture of monoglyceride and sucrose ester in a mass ratio of 1:2.

[0095] Dough Resting and Microwaving:

[0096] The dough was placed at room temperature for 30 minutes to allow the dough to relax fully. During the resting process, the dough was subjected to intermittent microwave treatment, by setting multiple microwave emission sources around the dough, and the emission directions of the microwave emission sources were at different angles to ensure that the dough was heated evenly. The microwave power was 300W, each treatment time was 3 minutes, the interval time was 5 minutes, and a total of 4 treatments were performed.

[0097] Noodle pressing:

[0098] The relaxed dough is first refrigerated at 0-5°C for 20 minutes and then pressed into noodle shapes by a noodle machine. The gap between the pressing rollers of the noodle machine is set to 5mm, 2mm, and 1mm from large to small, and pressing is performed in sequence.

[0099] Drying treatment:

[0100] The pressed noodles were first naturally air-dried for 2 hours, and then dried under hot air at 60° C. for 2 hours, with the hot air direction alternately changed for 20 minutes, so that the water content of the noodles was reduced to 15%, thereby obtaining low-energy konjac flour noodles.

[0101] During the preparation process, appropriate amounts of food additives can be added as needed, among which the amount of edible salt added is 1% of the total mass of the mixed powder, the amount of edible alkali added is 0.3% of the total mass of the mixed powder, and the amount of thickener added is 0.3% of the total mass of the mixed powder.

[0102] The low-energy konjac flour noodles prepared in the above embodiments have an elongation at break of 20-50%, an elastic modulus of 10-30 MPa, and an energy release value 30-50% lower than that of traditional noodles in a simulated human digestion environment.

[0103] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

[0104] It will be apparent to those skilled in the art that the invention is not limited to the details of the exemplary embodiments described above and that the invention can be implemented in other specific forms without departing from the spirit or essential features of the invention. Therefore, the embodiments should be considered exemplary and non-limiting in all respects, and the scope of the invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations falling within the meaning and scope of the equivalent elements of the claims be included in the invention. Any reference numeral in a claim should not be considered as limiting the claim to which it relates.

[0105] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.

Claims

1. A method for preparing low-energy konjac flour noodles, characterized in that: The following steps are involved: Raw material pretreatment: micronizing the konjac flour to make the average particle size of the konjac flour reach 10-50 μm, and ultrasonically treating the gluten powder at an ultrasonic power of 200-500 W for 10-20 minutes; Pretreated konjac flour, gluten, dietary fiber and an appropriate amount of water are selected as raw materials, wherein the dietary fiber is subjected to enzymolysis treatment, the enzyme used for enzymolysis is a mixed enzyme of cellulase and hemicellulase, and the enzymolysis time is 1-3 hours; Mix konjac flour, gluten powder and dietary fiber in a mass ratio of (3-5):(1-2):(1-2) to form a mixed powder; Gradually add (30-40)% of water to the mixed flour, stirring at a speed of 100-300 rpm for 10-20 minutes until dough is formed; The dough is placed at room temperature for 20-30 minutes to allow the dough to relax fully. During the resting process, the dough is subjected to intermittent microwave treatment, with a microwave power of 100-300 W, each treatment time of 1-3 minutes, an interval time of 3-5 minutes, and a total of 2-4 treatments; The relaxed dough is pressed into noodle shape by a noodle machine, and the gap between the rollers of the noodle machine is set from large to small to 3-5mm, 1-2mm, and 0.5-1mm, and the pressing is performed in sequence; The pressed noodles are dried by a combination of natural air drying and hot air drying, firstly naturally air drying for 1-2 hours, and then drying for (1-2) hours under hot air at (40-60)°C, so that the water content of the noodles is reduced to 10-15%, thereby obtaining low-energy konjac flour noodles.

2. The method for preparing low-energy konjac flour noodles according to claim 1, wherein: The dietary fiber is selected from one or more of oat fiber, wheat fiber and inulin, and during enzymatic hydrolysis, the mass ratio of cellulase to hemicellulase is 1:(0.5-1).

3. The method for preparing low-energy konjac flour noodles according to claim 1, wherein: During the preparation process, appropriate amounts of food additives may be added as needed, including but not limited to edible salt, edible alkali, and thickener, wherein the amount of edible salt added is (0.5-1)% of the total mass of the mixed powder, the amount of edible alkali added is (0.1-0.3)% of the total mass of the mixed powder, and the amount of thickener added is (0.1-0.3)% of the total mass of the mixed powder.

4. The method for preparing low-energy konjac flour noodles according to claim 1, wherein: In the raw material pretreatment step, the konjac flour is finely processed by air flow pulverization, and the air flow velocity is 100-300m / s.

5. The method for preparing low-energy konjac flour noodles according to claim 1, characterized in that: During the dough mixing process, an emulsifier whose mass is 0.1-0.5% of the total mass of the mixed flour is added, and the emulsifier is a mixture of monoglyceride and sucrose ester in a mass ratio of 1:(1-2).

6. A low-energy konjac flour noodle, characterized in that: Prepared by the preparation method according to any one of claims 1 to 5.

7. The low-energy konjac flour noodles according to claim 6, characterized in that The breaking elongation of the noodles is 20-50%, the elastic modulus is 10-30 MPa, and the energy release value is 30-50% lower than that of traditional noodles in a simulated human digestion environment.

8. The method for preparing low-energy konjac flour noodles according to claim 1, characterized in that: The intermittent microwave treatment during the resting process of the dough is achieved by setting up multiple microwave emission sources around the dough, and the emission directions of the microwave emission sources are at different angles to ensure uniform heating inside the dough.

9. The method for preparing low-energy konjac flour noodles according to claim 1, characterized in that: The hot air direction during the hot air drying process is alternately changed with a change cycle of 10-20 minutes to ensure uniformity in drying the noodles.

10. The method for preparing low-energy konjac flour noodles according to claim 1, characterized in that: Before pressing the dough into noodle shapes, the dough is refrigerated at 0-5℃ for 10-20 minutes before pressing.

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