Production process of konjak noodles with high fiber content

Abstract

The invention relates to the technical field of noodle production processes, and discloses a production process of konjac noodles with high fiber content, which comprises the following steps: raw material preparation, mixing and stirring, standing for fermentation, molding, curing, cooling and drying. The production process of the konjak noodles with high fiber content has the advantages of rich nutrition, good taste, process innovation, high safety and the like, and has wide market prospects and application values.

Description

Technical Field

[0001] The invention relates to the technical field of noodle production technology, in particular to a production process of konjac noodles with high fiber content. Background Art

[0002] Traditional konjac noodles are mainly produced with konjac flour as the main raw material. Although konjac flour has the advantages of low calories and high dietary fiber, it has certain limitations in the diversity of nutrients. As consumers' health awareness continues to improve, the demand for the nutritional richness of food is also increasing. Noodles made solely from konjac flour can no longer meet the market demand for high-fiber, multi-nutritional foods.

[0003] (ii) Deficiencies in taste

[0004] Effect of Konjac Flour Characteristics

[0005] Under the traditional process, due to its own characteristics, konjac flour may have problems such as insufficient taste and toughness when forming noodles. For example, konjac flour that has not been specially treated does not swell completely in noodles, resulting in uneven noodle structure and affecting the taste.

[0006] Lack of effective measures to improve taste

[0007] In the production process of traditional konjac noodles, there is a lack of systematic process innovation to improve the taste. For example, in key links such as raw material mixing and molding, no special processing methods that can effectively improve the taste are used, which makes konjac noodles have a more obvious disadvantage in taste when competing with traditional wheat noodles.

[0008] 3. Technical defects of traditional technology

[0009] Uneven mixing

[0010] Traditional konjac noodle production processes mostly use a one-time mixing method, which easily leads to uneven mixing of raw materials. Due to the large differences in the physical and chemical properties of raw materials such as konjac flour and gluten, it is difficult to fully disperse the various raw materials by one-time mixing, and local agglomeration is prone to occur, thus affecting the quality and taste of the noodles.

[0011] Lack of optimization in the fermentation process

[0012] In the process of fermentation, the traditional process simply leaves the mixed materials to stand without any auxiliary means to promote the reaction and fusion of the materials. This makes the gluten network formation less than ideal and the interaction between the raw materials is insufficient, which in turn affects the elasticity and taste of the noodles.

[0013] Disadvantages of molding and aging process

[0014] During the molding process, traditional processes usually do not control the temperature of the noodle machine die head, which may lead to poor fluidity and plasticity of the material during extrusion molding, affecting the appearance and internal structure of the noodles.

[0015] During the cooking process, traditional konjac noodles do not have any special substances added to improve the stickiness and elasticity of the noodles, which can easily lead to problems such as noodles breaking and sticking together during cooking, affecting the eating experience.

[0016] (IV) Product shelf life and safety issues

[0017] Microbiological contamination risk

[0018] Traditional konjac noodles are susceptible to microbial contamination after production due to the lack of effective sterilization and packaging methods. The growth and reproduction of microorganisms can cause the noodles to deteriorate, shorten the shelf life of the product, and also pose a potential threat to consumers' health.

[0019] Analysis of the causes of problems in existing technologies

[0020] (I) Insufficient exploration of raw material characteristics

[0021] Konjac flour is easy to process

[0022] For konjac flour, traditional processes have not fully explored its characteristics and have not recognized the importance of ultrafine grinding and other processing methods in improving noodle quality. The particle size of konjac flour directly affects its swelling and gel formation in noodles, and traditional processes have not optimized this key factor.

[0023] Inadequate use of dietary fiber powder

[0024] In the use of dietary fiber powder, it is simply added as a raw material to supplement fiber, without considering pretreatment to improve its dispersibility and functionality in noodles. For example, enzymatic pretreatment can change the molecular structure of dietary fiber powder and make it better integrated into the noodle system, but this technology has not been used in traditional processes.

[0025] 2. Lack of innovative process concepts

[0026] The overall process lacks systematic optimization

[0027] The traditional konjac noodle production process lacks a systematic optimization concept from raw material processing to finished product packaging. Each process link is independent and does not form an organic whole, resulting in a bottleneck in improving product quality.

[0028] Slow adoption of new technologies

[0029] In the field of food production, new technologies such as low-frequency ultrasonic processing and the addition of specific edible gums are constantly emerging, but the traditional konjac noodle production process is very slow to accept and apply these new technologies, and still relies on traditional process methods, which makes it difficult to meet the product quality requirements of modern consumers. Summary of the invention

[0030] 1. Technical issues to be solved

[0031] In view of the deficiencies in the prior art, the present invention provides a production process for konjac noodles with a high fiber content to solve the above problems.

[0032] (II) Technical solution

[0033] To achieve the above object, the present invention provides the following technical solution: a production process of konjac noodles with high fiber content, comprising the following steps:

[0034] (1) Raw material preparation: by weight, 30-50 parts of konjac flour, 20-30 parts of dietary fiber powder, 10-20 parts of gluten, 0.5-1.5 parts of edible alkali, and 80-120 parts of water are selected; the dietary fiber powder is one or more of inulin, oat fiber, and soybean fiber; wherein the konjac flour is subjected to ultrafine grinding treatment to make its particle size reach 10-50 μm, the dietary fiber powder is subjected to enzymatic pretreatment, and treated with a composite enzyme, the composite enzyme is cellulase and hemicellulase, and the enzymatic hydrolysis conditions are: temperature 40-50° C., pH value 4.5-5.5, and enzymatic hydrolysis time 30-60 minutes;

[0035] (2) mixing and stirring: adding the treated konjac flour, dietary fiber powder, gluten powder and edible alkali into water, stirring at 20-30° C. and 30-50 rpm for 5-10 minutes for preliminary mixing, and then stirring at 30-40° C. and 80-120 rpm for 20-30 minutes to obtain a mixed material;

[0036] (3) Standing and proofing: the mixed material is stood and proofed for 30-60 minutes in an environment with a temperature of 25-30° C. and a humidity of 60-70%. During the standing and proofing process, low-frequency ultrasonic treatment is applied, with an ultrasonic frequency of 20-30 kHz and a treatment time of 10-20 minutes;

[0037] (4) forming: the fermented material is extruded into a noodle machine, during which the die head temperature of the noodle machine is controlled at 35-45° C. to obtain a first-grade konjac noodle;

[0038] (5) Cooking: Cooking the primary konjac noodles in hot water at 80-90° C. for 5-10 minutes, adding edible gum accounting for 0.5-1.5% by weight of the hot water during the cooking process, wherein the edible gum is a mixture of carrageenan and xanthan gum in a weight ratio of 1:1;

[0039] (6) Cooling: placing the cooked konjac noodles in cold water and cooling them to 20-25° C.;

[0040] (7) Drying: Dry the cooled konjac noodles at 50-60° C. to a moisture content of 10-15%.

[0041] As a preferred technical solution of the present invention, in the raw material preparation step (1), 40 parts of konjac flour, 25 parts of dietary fiber powder, 15 parts of gluten powder, 1 part of edible alkali, and 100 parts of water are used.

[0042] As a preferred technical solution of the present invention, in the mixing and stirring step (2), the temperature during the initial mixing is 25°C, the rotation speed is 40 rpm, and the stirring time is 8 minutes; the secondary stirring temperature is 35°C, the rotation speed is 100 rpm, and the stirring time is 25 minutes.

[0043] As a preferred technical solution of the present invention, in the standing and proofing step (3), the temperature is 28°C, the humidity is 65%, the standing and proofing time is 45 minutes, the low-frequency ultrasonic frequency is 25kHz, and the treatment time is 15 minutes.

[0044] As a preferred technical solution of the present invention, in the aging step (5), the cooking temperature is 85° C., the cooking time is 8 minutes, and the amount of edible gum added is 1% of the weight of the hot water.

[0045] As a preferred technical solution of the present invention, in the drying step (7), the drying temperature is 55°C.

[0046] As a preferred technical solution of the present invention, the dietary fiber powder is a mixture of inulin and soybean fiber in a weight ratio of 1:1.

[0047] As a preferred technical solution of the present invention, the ultrafine grinding of konjac flour adopts air flow grinding method.

[0048] As a preferred technical solution of the present invention, the dietary fiber powder is subjected to enzymatic pretreatment and then centrifuged at a centrifugal speed of 3000-5000 rpm for 5-10 minutes, and the precipitate is taken for subsequent mixing and stirring.

[0049] As a preferred technical solution of the present invention, after the drying step (7), a packaging step is also included, wherein the packaging is vacuum packaging, the packaging material is an aluminum foil composite bag, and the konjac noodles are sterilized by ultraviolet light before packaging, and the ultraviolet light intensity is 10-20mW / cm 2The irradiation time is 10-20 minutes.

[0050] Compared with the prior art, the present invention provides a production process for konjac noodles with a high fiber content, which has the following beneficial effects:

[0051] 1. Nutrient-rich:

[0052] A large amount of dietary fiber powder, such as inulin, oat fiber, soy fiber, etc., is added to significantly increase the fiber content of noodles, which helps promote intestinal motility, improve digestive function, and meet consumers' demand for healthy food.

[0053] Good taste:

[0054] The konjac flour is ultrafinely ground to a particle size of 10-50μm, which increases the specific surface area and allows for better mixing with other raw materials. It is easier to swell and form a gel structure in subsequent processing, thereby improving the taste and toughness of konjac noodles.

[0055] The dietary fiber powder is pre-treated by enzymatic hydrolysis, which changes its molecular structure and makes it better dispersed in the noodles. At the same time, more functional ingredients are released, further improving the taste and nutritional value of the noodles.

[0056] Adding edible glue during the cooking process increases the stickiness and elasticity of the noodles, prevents the noodles from breaking and sticking together during the cooking process, and makes the noodles taste better.

[0057] Process innovation:

[0058] The two-step mixing method is adopted, which first performs preliminary mixing at low temperature and low speed, and then fully stirs at a specific temperature and speed, avoiding unevenness or agglomeration caused by excessive stirring of the raw materials, and ensuring the uniformity and stability of the mixed materials.

[0059] The use of low-frequency ultrasonic treatment during the static proofing process promotes the molecular movement inside the material, making the gluten network more uniform and dense, which helps further integration of the raw materials and improves the taste and elasticity of the noodles.

[0060] Controlling the temperature of the noodle machine die head at 35-45℃ can keep the material in proper fluidity and plasticity during the extrusion process, which helps to form a smooth and uniform noodle shape, affects the internal structure of the noodles, and improves the quality of the noodles.

[0061] High security:

[0062] The konjac noodles are sterilized with ultraviolet light before packaging, which effectively kills the microorganisms on the surface of the noodles. Combined with vacuum packaging and aluminum foil composite bag packaging, the shelf life of the konjac noodles is greatly extended and the product safety and storage stability are improved.

[0063] In summary, this production process of konjac noodles with high fiber content has many advantages such as rich nutrition, good taste, process innovation and high safety, and has broad market prospects and application value. BRIEF DESCRIPTION OF THE DRAWINGS

[0064] Figure 1 It is a schematic diagram of the structure of the present invention. DETAILED DESCRIPTION

[0065] 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.

[0066] 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.

[0067] See also Figure 1 , a production process of konjac noodles with high fiber content:

[0068] Embodiment 1:

[0069] Raw materials preparation:

[0070] By weight, select 40 parts of konjac flour, 25 parts of dietary fiber powder (inulin and soy fiber mixed in a weight ratio of 1:1), 15 parts of gluten powder, 1 part of edible alkali, and 100 parts of water.

[0071] The konjac flour was ultrafinely pulverized and the particle size reached 30 μm by air flow pulverization.

[0072] The dietary fiber powder was subjected to enzymatic pretreatment, using a composite enzyme composed of cellulase and hemicellulase, and the enzymatic hydrolysis conditions were: temperature 45°C, pH 5.0, and enzymatic hydrolysis time 45 minutes. After the enzymatic pretreatment, it was centrifuged at a centrifugal speed of 4000 rpm and a centrifugal time of 8 minutes, and the precipitate was taken for subsequent mixing and stirring.

[0073] Mixing:

[0074] The processed konjac flour, dietary fiber powder, gluten powder and edible alkali are added into water, and stirred at 25° C. and 40 rpm for 8 minutes for preliminary mixing.

[0075] Then, the mixture was stirred at 35° C. and 100 rpm for 25 minutes to obtain a mixed material.

[0076] Let it rest for rising:

[0077] The mixture was allowed to rise in an environment with a temperature of 28°C and a humidity of 65% for 45 minutes.

[0078] During the static fermentation process, low-frequency ultrasonic treatment is used, the ultrasonic frequency is 25kHz, and the treatment time is 15 minutes.

[0079] forming:

[0080] The fermented material is extruded into a noodle machine, and during the extrusion process, the die head temperature of the noodle machine is controlled at 40° C. to obtain a primary konjac noodle.

[0081] Ripening:

[0082] The first batch of konjac noodles was boiled in hot water at 85°C for 8 minutes.

[0083] During the cooking process, edible gum (carrageenan and xanthan gum mixed in a weight ratio of 1:1) accounting for 1% of the weight of the hot water is added.

[0084] cool down:

[0085] The cooked konjac noodles were placed in cold water and cooled to 23°C.

[0086] dry:

[0087] The cooled konjac noodles were dried at 55°C to a moisture content of 12%.

[0088] Package:

[0089] Konjac noodles are sterilized with UV light before packaging at an intensity of 15mW / cm 2 , the irradiation time is 15 minutes.

[0090] It is vacuum packed and the packaging material is an aluminum foil composite bag.

[0091] Embodiment 2:

[0092] Raw materials preparation:

[0093] By weight, select 30 parts of konjac flour, 20 parts of dietary fiber powder (oat fiber), 10 parts of gluten powder, 0.5 parts of edible alkali, and 80 parts of water.

[0094] The konjac flour is ultrafinely pulverized and the particle size reaches 10 μm by air flow pulverization.

[0095] The dietary fiber powder was subjected to enzymatic pretreatment, using a composite enzyme composed of cellulase and hemicellulase, and the enzymatic hydrolysis conditions were: temperature 40°C, pH 4.5, and enzymatic hydrolysis time 60 minutes. After the enzymatic pretreatment, it was centrifuged at a centrifugal speed of 3000 rpm and a centrifugal time of 10 minutes, and the precipitate was taken for subsequent mixing and stirring.

[0096] Mixing:

[0097] The processed konjac flour, dietary fiber powder, gluten powder and edible alkali are added into water, and stirred at 20° C. and 30 rpm for 5 minutes for preliminary mixing.

[0098] Then, the mixture was stirred at 80 rpm at 30° C. for 30 minutes to obtain a mixed material.

[0099] Let it rest for rising:

[0100] The mixture was allowed to rise in an environment with a temperature of 25°C and a humidity of 60% for 60 minutes.

[0101] During the static fermentation process, low-frequency ultrasonic treatment is used, the ultrasonic frequency is 20kHz, and the treatment time is 20 minutes.

[0102] forming:

[0103] The fermented material is extruded into a noodle machine. During the extrusion process, the die head temperature of the noodle machine is controlled at 35° C. to obtain a primary konjac noodle.

[0104] Ripening:

[0105] The first batch of konjac noodles was boiled in hot water at 80°C for 10 minutes.

[0106] During the cooking process, 0.5% of the weight of hot water was added with edible gum (carrageenan and xanthan gum were mixed in a weight ratio of 1:1).

[0107] cool down:

[0108] The cooked konjac noodles were placed in cold water and cooled to 20°C.

[0109] dry:

[0110] The cooled konjac noodles were dried at 50°C to a moisture content of 10%.

[0111] Package:

[0112] Konjac noodles are sterilized with UV light before packaging at an intensity of 10mW / cm 2 , the irradiation time is 20 minutes.

[0113] It is vacuum packed and the packaging material is an aluminum foil composite bag.

[0114] Embodiment 3:

[0115] Raw materials preparation:

[0116] By weight, select 50 parts of konjac flour, 30 parts of dietary fiber powder (inulin), 20 parts of gluten powder, 1.5 parts of edible alkali, and 120 parts of water.

[0117] The konjac flour is ultrafinely pulverized and the particle size reaches 50 μm by air flow pulverization.

[0118] The dietary fiber powder was pretreated by enzymatic hydrolysis, using a composite enzyme composed of cellulase and hemicellulase, and the enzymatic hydrolysis conditions were: temperature 50°C, pH 5.5, and enzymatic hydrolysis time 30 minutes. After the enzymatic hydrolysis pretreatment, it was centrifuged at a speed of 5000 rpm and a centrifugal time of 5 minutes, and the precipitate was taken for subsequent mixing and stirring.

[0119] Mixing:

[0120] The processed konjac flour, dietary fiber powder, gluten powder and edible alkali were added into water, and stirred at 30° C. and 50 rpm for 10 minutes for preliminary mixing.

[0121] Then, the mixture was stirred at 40° C. and 120 rpm for 20 minutes to obtain a mixed material.

[0122] Let it rest for rising:

[0123] The mixture was allowed to rise in an environment of 30°C and 70% humidity for 30 minutes.

[0124] During the static fermentation process, low-frequency ultrasonic treatment is used, the ultrasonic frequency is 30kHz, and the treatment time is 10 minutes.

[0125] forming:

[0126] The fermented material is extruded into a noodle machine. During the extrusion process, the die head temperature of the noodle machine is controlled at 45° C. to obtain a primary konjac noodle.

[0127] Ripening:

[0128] The first batch of konjac noodles was boiled in hot water at 90°C for 5 minutes.

[0129] During the cooking process, edible gum (carrageenan and xanthan gum mixed in a weight ratio of 1:1) accounting for 1.5% of the weight of the hot water was added.

[0130] cool down:

[0131] The cooked konjac noodles were placed in cold water and cooled to 25°C.

[0132] dry:

[0133] The cooled konjac noodles were dried at 60°C to a moisture content of 15%.

[0134] Package:

[0135] Konjac noodles are sterilized with UV light before packaging at an intensity of 20mW / cm 2 , the irradiation time is 10 minutes.

[0136] It is vacuum packed and the packaging material is an aluminum foil composite bag.

[0137] 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.

[0138] 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.

[0139] 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 process for producing konjac noodles with high fiber content, characterized in that: The following steps are involved: (1) Raw material preparation: by weight, 30-50 parts of konjac flour, 20-30 parts of dietary fiber powder, 10-20 parts of gluten, 0.5-1.5 parts of edible alkali, and 80-120 parts of water are selected; the dietary fiber powder is one or more of inulin, oat fiber, and soybean fiber; wherein the konjac flour is subjected to ultrafine grinding treatment to make its particle size reach 10-50 μm, the dietary fiber powder is subjected to enzymatic pretreatment, and treated with a composite enzyme, the composite enzyme is cellulase and hemicellulase, and the enzymatic hydrolysis conditions are: temperature 40-50° C., pH value 4.5-5.5, and enzymatic hydrolysis time 30-60 minutes; (2) mixing and stirring: adding the treated konjac flour, dietary fiber powder, gluten powder and edible alkali into water, stirring at 20-30° C. and 30-50 rpm for 5-10 minutes for preliminary mixing, and then stirring at 30-40° C. and 80-120 rpm for 20-30 minutes to obtain a mixed material; (3) Standing and proofing: the mixed material is stood and proofed for 30-60 minutes in an environment with a temperature of 25-30° C. and a humidity of 60-70%. During the standing and proofing process, low-frequency ultrasonic treatment is applied, with an ultrasonic frequency of 20-30 kHz and a treatment time of 10-20 minutes; (4) forming: the fermented material is extruded into a noodle machine, during which the die head temperature of the noodle machine is controlled at 35-45° C. to obtain a first-grade konjac noodle; (5) Cooking: Cooking the primary konjac noodles in hot water at 80-90° C. for 5-10 minutes, adding edible gum accounting for 0.5-1.5% by weight of the hot water during the cooking process, wherein the edible gum is a mixture of carrageenan and xanthan gum in a weight ratio of 1:1; (6) Cooling: placing the cooked konjac noodles in cold water and cooling them to 20-25° C.; (7) Drying: Dry the cooled konjac noodles at 50-60° C. to a moisture content of 10-15%.

2. A konjac noodle production process with high fiber content according to claim 1, characterized in that: In the raw material preparation step (1), the konjac flour is 40 parts, the dietary fiber powder is 25 parts, the gluten powder is 15 parts, the dietary alkali is 1 part, and the water is 100 parts.

3. A konjac noodle production process with high fiber content according to claim 1, characterized in that: In the mixing and stirring step (2), the temperature during the initial mixing is 25° C., the rotation speed is 40 rpm, and the stirring time is 8 minutes; the secondary stirring temperature is 35° C., the rotation speed is 100 rpm, and the stirring time is 25 minutes.

4. A process for producing konjac noodles with high fiber content according to claim 1, characterized in that: In the static proofing step (3), the temperature is 28° C., the humidity is 65%, the static proofing time is 45 minutes, the low-frequency ultrasonic frequency is 25 kHz, and the treatment time is 15 minutes.

5. A process for producing konjac noodles with high fiber content according to claim 1, characterized in that: In the aging step (5), the cooking temperature is 85° C., the cooking time is 8 minutes, and the amount of edible gum added is 1% of the weight of the hot water.

6. A process for producing konjac noodles with high fiber content according to claim 1, characterized in that: In the drying step (7), the drying temperature is 55°C.

7. A process for producing konjac noodles with high fiber content according to claim 1, characterized in that: The dietary fiber powder is prepared by mixing inulin and soybean fiber in a weight ratio of 1:

1.

8. A process for producing konjac noodles with high fiber content according to claim 1, characterized in that: The ultrafine grinding of the konjac powder adopts the air flow grinding method.

9. A process for producing konjac noodles with high fiber content according to claim 1, characterized in that: The dietary fiber powder is subjected to enzymatic pretreatment and then centrifuged at a centrifugal speed of 3000-5000 rpm for 5-10 minutes, and the precipitate is taken for subsequent mixing and stirring.

10. The process for producing konjac noodles with high fiber content according to claim 1, characterized in that: After the drying step (7), a packaging step is also included. The packaging adopts vacuum packaging, and the packaging material is an aluminum foil composite bag. Before packaging, the konjac noodles are sterilized by ultraviolet light, and the ultraviolet light intensity is 10-20mW / cm 2 The irradiation time is 10-20 minutes.

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