Saccharomyces boulardii fermented extruded molded noodles and making method thereof

Abstract

The invention relates to the technical field of food processing, in particular to yeast borayae fermented extruded molded noodles and a making method thereof. Comprising the following steps: step 1, preparing materials: adding saccharomyces boulardii which accounts for 0.8-1.5% of the weight of wheat flour into the wheat flour; step 2, material mixing: performing dry mixing for 3-5min by a dough mixer; step 3, kneading dough: adding water which accounts for 29-35% of the weight of the wheat flour, and stirring for 3-6 minutes; step 4, fermentation of the dough floc: fermenting the dough floc in a dough mixer for 20-40 minutes; step 5, single-screw low-temperature cold extrusion forming: fermented flour flocculates are discharged into a hopper of a forming machine and extruded into corresponding shapes through a die head, the thickness of flour bodies is 2.5-3.5 mm, the temperature of an extruding machine is 30-60 DEG C, meanwhile, the extruding machine is communicated with a cooling water circulation system, and the temperature of circulating water is 5-10 DEG C; the extruded materials are subjected to multi-section low-temperature gradient drying, the drying temperature and humidity of a first area are 28-32 DEG C and 65-70% respectively, the drying temperature and humidity of a second area are 32-35 DEG C and 55-65% respectively, the drying temperature and humidity of a third area are 42-45 DEG C and 45-50% respectively, and the moisture of the dried product is 9-12.5%.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a kind of extruded noodles fermented by Saccharomyces boulardii and a preparation method thereof. Background Art

[0002] Fermented noodles are easier to digest, have a fermented flavor, and take less time to cook. During the fermentation process, yeast can break down carbohydrates and proteins in food into small molecules, improving the digestibility of food. The dominant role in dough fermentation is played by Saccharomyces cerevisiae. Saccharomyces boulardii is the only Saccharomyces cerevisiae among probiotics. Its cell wall is rich in β-glucan, which has the effects of stimulating immunity and improving intestinal function. In addition, the manno-oligosaccharides in the cell wall of Saccharomyces boulardii are extremely similar to the adhesion sites of intestinal epithelial cells, which can make pathogens adhere to the surface of yeast cells, thereby preventing pathogens from adhering to the surface of host cells. Existing studies have shown that Saccharomyces boulardii can be used in products such as beer fermentation and steamed bread to obtain better sensory properties, flavor and nutritional value, but the research on the application of Saccharomyces boulardii to fermented noodles is relatively blank.

[0003] In order to ensure the integrity of the shape of the shaped noodles, commercially available extruded shaped noodles use a twin-screw high-temperature extrusion process, which results in the shaped noodles having problems such as long cooking time, hard taste and difficulty in digestion.

[0004] The present invention adopts single-screw low-temperature cold extrusion and Saccharomyces boulardii fermentation technology to prepare fermented shaped noodles, which is helpful to form a microporous structure inside the noodle body, shorten the cooking time of the extruded shaped noodles, and improve the taste and digestibility of the shaped noodles. Saccharomyces boulardii is a probiotic yeast. Saccharomyces boulardii is selected to prepare the fermented noodles, which increases the content of β-glucan in the noodles and gives the shaped noodles fermented flavor and nutritional characteristics. Summary of the invention

[0005] The main purpose of the present invention is to provide a method for preparing extruded noodles fermented with Saccharomyces boulardii. Through single-screw low-temperature extrusion and Saccharomyces boulardii fermentation technology, the problems of high hardness, difficulty in steaming and indigestion of the extruded noodles are solved, and extruded noodles with better taste, higher nutritional value and fermented flavor are obtained; at the same time, the present invention fills the gap in the research on the use of Saccharomyces boulardii for fermented noodles.

[0006] To achieve the above object, the present invention adopts the following technical scheme: a method for preparing extruded noodles fermented by Saccharomyces boulardii, comprising the following steps:

[0007] Step 1, ingredients: using wheat flour as the main raw material, adding 0.8-1.5% of Saccharomyces boulardii by weight of the wheat flour;

[0008] Step 2, mixing: dry mixing in a dough mixer for 3 to 5 minutes;

[0009] Step 3, kneading: add 29-35% water of the weight of the wheat flour and stir for 3-6 minutes;

[0010] Step 4, dough fermentation: the dough is fermented in a dough mixer (30-35° C.) for 20-40 minutes;

[0011] Step 5, single screw low temperature cold extrusion molding: the fermented dough is fed into the hopper of the molding machine and extruded into corresponding shapes through the die head. The thickness of the dough is 2.5-3.5 mm, the temperature of the extruder is 30-60 ° C, and the extruder is connected to the cooling water circulation system at a circulating water temperature of 5-10 ° C;

[0012] Step 6, multi-stage low-temperature gradient drying: The extruded material is dried in multiple stages at low temperature gradients. The drying temperature and humidity in the first zone are 28-32°C and 65-70%, the drying temperature and humidity in the second zone are 32-35°C and 55-65%, and the drying temperature and humidity in the third zone are 42-45°C and 45-50%. After drying, the moisture content of the product reaches 9-12.5%.

[0013] The beneficial effects of the present invention are as follows: the single-screw low-temperature cold extrusion technology relies on the cavity pressure and the network structure of the dough's own gluten protein and starch to extrude the shaped noodles. During the extrusion process, the degree of starch aging is low, and a product with a short cooking time, a soft and elastic taste, and is easier to digest is obtained; Saccharomyces boulardii is a probiotic yeast, rich in prebiotics such as β-glucan, and Saccharomyces boulardii is used to prepare the fermented noodles, thereby increasing the β-glucan content in the noodles and giving the product a fermented flavor and rich nutritional value. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Attached Figure 1 Schematic diagram of starch hydrolysis rate of modeling noodles in an embodiment of the present invention.

[0015] Attached Figure 2 Schematic diagram of protein digestibility of shaped noodles according to an embodiment of the present invention. DETAILED DESCRIPTION

[0016] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0017] Comparative Example 1

[0018] Commercially available extruded shaped noodles.

[0019] Comparative Example 2

[0020] Extrusion molding surface preparation method:

[0021] 1. Ingredients: Wheat flour is the main raw material;

[0022] 2. Mix the dough: add 30% of the weight of the wheat flour and stir for 5 minutes;

[0023] 3. Single screw low temperature extrusion molding: the dough is fed into the hopper of the molding machine and extruded into the corresponding shape through the die head. The thickness of the dough is 2.5-3.5mm, the temperature of the extruder is 30-60℃, and the extruder is connected to the cooling water circulation system at a circulating water temperature of 5-10℃.

[0024] 4. Multi-stage low-temperature gradient drying: The extruded material is dried in multiple stages at low temperatures. The drying temperature and humidity in the first zone are 28-32°C and 65-70%, the drying temperature and humidity in the second zone are 32-35°C and 55-65%, and the drying temperature and humidity in the third zone are 42-45°C and 45-50%. After drying, the moisture content of the product reaches 9-12.5%.

[0025] Example:

[0026] Preparation of Saccharomyces boulardii Extruded Noodles

[0027] 1. Ingredients: wheat flour is used as the main raw material, and 1% of Saccharomyces boulardii by weight of wheat flour is added;

[0028] 2. Mixing: dry mix in dough mixer for 5 minutes;

[0029] 3. Mix the dough: add 30% of the weight of the wheat flour and stir for 6 minutes;

[0030] 4. Dough fermentation: Ferment the dough in a dough mixer (30-35°C) for 30 minutes;

[0031] 5. Single screw low temperature cold extrusion molding: After fermentation, the dough is fed into the hopper of the molding machine and extruded into the corresponding shape through the die head. The thickness of the dough is 3mm, the temperature of the extruder is 30-60℃, and the extruder is connected to the cooling water circulation system at a circulating water temperature of 5-10℃.

[0032] 6. Multi-stage low-temperature gradient drying: The extruded materials are dried in multiple stages at low temperatures. The drying temperature and humidity in the first zone are 28-32°C and 65-70%, the drying temperature and humidity in the second zone are 32-35°C and 55-65%, and the drying temperature and humidity in the third zone are 42-45°C and 45-50%. After drying, the moisture content of the product reaches 9-12.5%.

[0033] Experimental analysis

[0034] 1. β-Glucan Content

[0035] See Table 1 for the β-glucan content of the comparative products. The β-glucan content in the embodiment is higher than that in comparative examples 1 and 2, and the β-glucan content in the embodiment is 0.59 g / 100 g, indicating that Saccharomyces boulardii contains a certain amount of β-glucan, so that the product has a better nutritional value.

[0036] Table 1 β-glucan content in modeling noodles

[0037]

[0038] 2. Cooking time and sensory score

[0039] Boil an appropriate amount of tap water in a pot, add 100g of noodles, cook until there is no white core, remove and place in bowls for tasting. A panel of 10 trained people with tasting experience will be formed, and the average comprehensive score of each group will be used as the final score, with a total score of 10 points. Specific sensory evaluation indicators include firmness, elasticity, smoothness, flavor, and color. See Table 2.

[0040] Table 2 Cooking time and sensory evaluation of the shaped noodles

[0041]

[0042] The order of cooking time of the shaped noodles is Comparative Example 1>Comparative Example 2>Example, which shows that compared with high-temperature extrusion, the single-screw low-temperature extrusion technology can effectively shorten the cooking time of the shaped noodles and reduce their hardness while ensuring the shape of the sample. Compared with Comparative Examples 1 and 2, the Example has the highest sensory score. Comprehensively evaluating the consumer's evaluation, the product has low turbidity, pleasant fermented flavor, moderate hardness, and smooth and soft elasticity.

[0043] 3. Analysis of starch digestion characteristics

[0044] 3.1 Starch hydrolysis rate

[0045] See attached Figure 1 The starch hydrolysis rate of the modeling noodles is ranked as follows: Example > Comparative Example 2 > Comparative Example 1. Compared with Comparative Example 1, the starch hydrolysis rate of the example is increased by 16.21%. It can be seen that the synergistic effect of fermentation and low-temperature extrusion can effectively improve the starch hydrolysis rate of the product.

[0046] 3.2 Starch digestion kinetic parameters

[0047] The starch hydrolysis curve during intestinal digestion of noodles was fitted using a nonlinear first-order rate equation to obtain a starch hydrolysis kinetic curve. The kinetic constant (K) represents the hydrolysis rate. K value: Example > Comparative Example 2 > Comparative Example 1, indicating that the starch hydrolysis rate of the product of the present invention is faster, see Table 3.

[0048] Table 3 Digestion kinetic parameters of starch in modeling noodles

[0049]

[0050] 3.3 Starch composition

[0051] Comparison of starch composition of products. The RDS and SDS contents in the example are higher than those in comparative examples 1 and 2, and the RS content in the example is lower than that in comparative examples 1 and 2. Low-temperature extrusion and synergistic fermentation technology can increase the digestible starch content. See Table 4.

[0052] Table 4 Starch composition of modeling noodles

[0053]

[0054] 4. Protein digestion characteristics

[0055] The protein digestibility of the comparative products is shown in the attached Figure 2 The protein digestibility of the embodiment is significantly higher than that of comparative examples 1 and 2, indicating that fermentation improves the protein digestibility of the shaped noodles. Compared with comparative example 1, the protein of the embodiment is more digestible, and the digestibility is increased by 14.2%.

[0056] Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A boulardii fermented extruded noodle and a method for making the same, characterized in that: It includes the following steps: Step 1, ingredients: using wheat flour as the main raw material, adding 0.8-1.5% of Saccharomyces boulardii by weight of the wheat flour; Step 2, mixing: dry mixing in a dough mixer for 3 to 5 minutes; Step 3, kneading: add 29-35% water of the weight of the wheat flour and stir for 3-6 minutes; Step 4, dough fermentation: the dough is fermented in a dough mixer (30-35° C.) for 20-40 minutes; Step 5, single screw low temperature cold extrusion molding: the fermented dough is fed into the hopper of the molding machine and extruded into corresponding shapes through the die head. The thickness of the dough is 2.5-3.5 mm, the temperature of the extruder is 30-60 ° C, and the extruder is connected to the cooling water circulation system at a circulating water temperature of 5-10 ° C; Step 6, multi-stage low-temperature gradient drying: The extruded material is dried in multiple stages at low temperature gradients. The drying temperature and humidity in the first zone are 28-32°C and 65-70%, the drying temperature and humidity in the second zone are 32-35°C and 55-65%, and the drying temperature and humidity in the third zone are 42-45°C and 45-50%. After drying, the moisture content of the product reaches 9-12.5%.

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