Dictyophora rubrovolvata flavored noodles and making method thereof

Abstract

The invention belongs to the technical field of noodle processing, and particularly relates to dictyophora rubrovolvata flavored noodles and a making method thereof.The dictyophora rubrovolvata flavored noodles are characterized by being prepared from, by weight, 1000-1200 parts of corn flour, 45-65 parts of dictyophora rubrovolvata powder, 90-110 parts of eggs, 5-10 parts of edible salt and 10-30 parts of corn gluten. The dictyophora rubrovolvata is subjected to grinding, egg liquid soaking and boiling, it is guaranteed that the product is not affected by infectious microbes, volatile components can be prevented from being greatly lost, effective components can be prevented from being denatured at high temperature, and the like, and after secondary dough standing, repeated pressing and kneading and repeated rolling, the protein content of the corn gluten is larger than or equal to 14%. The dictyophora rubrovolvata noodles are chewy, and flavor components and health-care components are uniformly distributed.

Description

Technical Field

[0001] The invention belongs to the technical field of noodle processing, and particularly relates to red-top bamboo fungus flavored noodles and a preparation method thereof. Background Art

[0002] D.rubrovolvata belongs to the Basidiomycetes, Gastromycetes, Phalloides, Phalloidaceae, and Dictyophora. It is one of the species of Dictyophora that can be cultivated on a large scale and has high edible and economic value. Dictyophora has a unique fragrance, beautiful shape, thick stipes, large eyes, thick and tender veins, and is known as the "Queen of Mushrooms" and "Flower of Fungi".

[0003] Dictyophora rubra is an edible and medicinal fungus that can be cultivated on a large scale. It grows in forests in summer and autumn, especially in bamboo forests with a large amount of bamboo residues and humus, either singly or in groups. Dictyophora rubra is rich in polysaccharides and proteins, as well as aldehydes, acids, hydrocarbons, heterocyclics, ketones, alcohols, phenols and other nutritional and functional active ingredients. In addition, the red-stemmed bamboo fungus has a crisp and tender texture, delicious taste and unique smell. It is a rare delicacy on people's tables. However, the flavor substances of red-stemmed bamboo fungus are related to its variety, part and environment. The flavor substances mainly include non-volatile components, such as amino acids, nucleotides, etc. and volatile components with aromatic taste, such as sulfur-containing compounds, eight-carbon compounds, aldehydes, ketones, acids, esters, etc. Studies have shown that the main key flavor compounds of red-stemmed bamboo fungus are 2,3-pentadienone, acetic acid, 2-methylbutyric acid, 2-phenyl-2-butenal, benzaldehyde, and 3,5-diethyl-2-methyl-pyrazine. However, other studies have shown that different drying temperatures have a great influence on the volatile components and flavor components of bamboo fungus. Therefore, how to ensure the good flavor of red-stemmed bamboo fungus is one of the keys to the commercialization of red-stemmed bamboo fungus.

[0004] In today's society, people are becoming more and more picky about the taste of food, and the taste of traditional noodles can no longer meet people's needs, so there is a need for fresh and healthy foods for people to choose from. Traditional noodles are only made of flour, and the health effects are few and not fully exerted. Red-tuber bamboo fungus can reduce body fat, glucose levels, inflammatory cytokines and endotoxins to a certain extent, reduce fat accumulation, etc. Some scientists believe that bamboo fungus may play a role in weight loss by regulating the inflammatory cascade and intestinal flora. Some scientists have conducted research from the perspective of fungal chemical composition and believe that the unique polysaccharides commonly contained in fungi such as bamboo fungus have the effect of improving insulin resistance and lipid metabolism. Other scientists have found through research that fungal polysaccharides, a unique active substance in fungi, can repair damaged cell membranes in the human body, that is, cell receptors. Combining these three aspects of research, it can be known that after making red-tuber bamboo fungus into food, it also has a high-value health care effect. Although patented technologies for bamboo fungus noodles already exist, such as CN112262958A and CN111345442A, there is no related technology using red bamboo fungus as raw material. In addition, the prior art mostly considers the nutritional value of bamboo fungus, does not fully utilize the flavor components, and does not fully consider the flavor differences of different types of bamboo fungus. Therefore, the present invention develops a red bamboo fungus flavored noodle, which is of great significance. Summary of the invention

[0005] Aiming at the deficiencies of the prior art, the invention provides red bamboo fungus flavored noodles and a preparation method thereof.

[0006] This is achieved specifically through the following technical solutions:

[0007] A kind of noodles with red bamboo fungus flavor comprises the following raw materials by weight: 1000-1200 parts of corn flour, 45-65 parts of red bamboo fungus powder, 90-110 parts of eggs, 5-10 parts of edible salt, and 10-30 parts of corn gluten. The protein content of the corn gluten is ≥14%.

[0008] A method for making red bamboo fungus flavored noodles comprises the following steps:

[0009] Step 1: Wash and dry the flower part of the picked red-stemmed bamboo fungus, crush and grind it to make red-stemmed bamboo fungus powder, then mix part of the red-stemmed bamboo fungus powder with eggs, soak it in water for 10-15 minutes, boil it at high temperature for 10 minutes, and then pass it through a 60-mesh sieve to obtain fresh bamboo fungus juice;

[0010] Step 2: Take fresh bamboo fungus juice, corn flour, corn gluten, edible salt and water and mix them evenly, stir the mixed dough to form a flocculent dough block; at the same time, mix red bamboo fungus powder and corn gluten in a certain proportion to prepare a mixed powder for later use;

[0011] Step 3: Press and knead the flocculent dough repeatedly, stirring continuously to homogenize the mixture until it becomes a smooth dough. Place the smooth dough in a container with a layer of red bamboo fungus powder on the bottom and cover with a wet cloth to seal and let it rest.

[0012] Step 4: Place the dough on a rolling machine, roll it into a thickness of 0.1 cm, add the mixed powder from step 2, roll it three times, knead it into a flocculent dough, and place it in an unsealed container for 20 minutes; knead the flocculent dough into a dough, place it in a container with a layer of red bamboo fungus powder on the bottom, cover it with a wet cloth, and seal it to let it rise;

[0013] Step 5: After the dough has rested, place it on a rolling machine and roll it out to 0.1 cm thick before cutting into strips;

[0014] Step 6: The cut noodles are subjected to cold air setting treatment, the drying temperature is controlled at 22-28°C, and the air humidity is controlled at 60-80% RH.

[0015] Step 7: Packing the dried red bamboo fungus flavored noodles.

[0016] The pH value of the fresh bamboo fungus juice is 5-7.

[0017] The volume ratio of the red-stalked bamboo fungus powder to the egg in the bamboo fungus fresh juice is 1:(4-6).

[0018] The temperature of the sealed proofing surface is 24°C and the time is 40 minutes.

[0019] In step 2, the mass ratio of the red bamboo fungus powder to corn gluten in the mixed powder is (1-10):(1-10); the amount of the corn gluten is 0.2-0.25 times the total mass of the corn gluten.

[0020] Beneficial effects:

[0021] The method of the invention has the advantages of simple operation, easy process control, easy-to-obtain raw materials and low production cost.

[0022] The invention effectively ensures that the finished noodles have the red bamboo fungus flavor and the flavor is unique through scientific formula and process.

[0023] The invention grinds the red stem fungus into powder, soaks it in egg liquid and boils it, thereby ensuring that the product is not affected by miscellaneous bacteria, and preventing a large amount of volatile components from being lost and preventing high-temperature denaturation of effective components.

[0024] The invention makes the noodles with red bamboo fungus more chewy and the flavor components and health-care components evenly distributed through secondary resting, multiple repeated pressing and kneading, and repeated rolling.

[0025] The noodles prepared by the method of the invention have better sensory quality, smooth taste, uniform texture, moderate chewiness, excellent storage performance and health care effect, and the shelf life can reach one year. DETAILED DESCRIPTION

[0026] The specific embodiments of the present invention are further described in detail below, but the present invention is not limited to these embodiments, and any improvement or substitution based on the basic spirit of the present embodiment still falls within the scope of protection required by the claims of the present invention.

[0027] Example 1

[0028] A kind of noodles with red bamboo fungus flavor comprises the following raw materials by weight: 1000 parts of corn flour, 45 parts of red bamboo fungus powder, 90 parts of eggs, 5 parts of edible salt, and 10 parts of corn gluten. The protein content of the corn gluten is 14%.

[0029] A method for making red bamboo fungus flavored noodles comprises the following steps:

[0030] Step 1: Wash and dry the flower part of the picked red-stalked bamboo fungus, crush and grind it into red-stalked bamboo fungus powder, then mix part of the red-stalked bamboo fungus powder with eggs, soak it in water for 10 minutes, boil it at high temperature for 10 minutes, and then pass it through a 60-mesh sieve to obtain fresh bamboo fungus juice with a pH of 5-7; the volume ratio of the red-stalked bamboo fungus powder to the eggs in the fresh bamboo fungus juice is 1:4.

[0031] Step 2: Take fresh bamboo fungus juice, corn flour, 8 parts of corn gluten, edible salt and water and mix them evenly, stir the mixed dough to form a flocculent dough block; at the same time, mix the remaining corn gluten with the red bamboo fungus powder in a mass ratio of red bamboo fungus powder: corn gluten = 1:1 to prepare a mixed powder for later use;

[0032] Step 3: Press and knead the flocculent dough repeatedly, stirring continuously to homogenize the mixture until it becomes a smooth dough. Place the smooth dough in a container with a layer of red bamboo fungus powder on the bottom and cover with a wet cloth, then seal and let it rest at 24°C for 40 minutes.

[0033] Step 4: Place the dough on a rolling machine, roll it into a thickness of 0.1 cm, add the mixed powder from step 2, repeat rolling the dough three times, knead the dough into flocculent dough, and place it in an unsealed container for 20 minutes; after kneading the flocculent dough into dough, place it in a container with a layer of red bamboo fungus powder on the bottom and cover it with a wet cloth, and seal it at 24°C for 40 minutes;

[0034] Step 5: After the dough has rested, place it on a rolling machine and roll it out to 0.1 cm thick before cutting into strips;

[0035] Step 6: The cut surface is subjected to cold air setting treatment, and the drying temperature is controlled at 22°C and the air humidity is controlled at 80% RH.

[0036] Step 7: Packing the dried red bamboo fungus flavored noodles.

[0037] Example 2

[0038] A kind of red bamboo fungus flavored noodles comprises the following raw materials by weight: 1200 parts of corn flour, 65 parts of red bamboo fungus powder, 110 parts of eggs, 10 parts of edible salt, and 30 parts of corn gluten, wherein the protein content of the corn gluten is 20%.

[0039] A method for making red bamboo fungus flavored noodles comprises the following steps:

[0040] Step 1: Wash and dry the flower part of the picked red-stalked bamboo fungus, crush and grind it into red-stalked bamboo fungus powder, then mix part of the red-stalked bamboo fungus powder with eggs, soak it in water for 15 minutes, boil it at high temperature for 10 minutes, and then pass it through a 60-mesh sieve to obtain fresh bamboo fungus juice with a pH of 5-7; the volume ratio of the red-stalked bamboo fungus powder to the eggs in the fresh bamboo fungus juice is 1:6.

[0041] Step 2: Take fresh bamboo fungus juice, corn flour, 22.5 parts of corn gluten, edible salt and water and mix them evenly, stir the mixed dough to form a flocculent dough block; at the same time, mix the remaining corn gluten with the red bamboo fungus powder in a mass ratio of red bamboo fungus powder: corn gluten = 1:2 to prepare a mixed powder for later use;

[0042] Step 3: Press and knead the flocculent dough repeatedly, stirring continuously to homogenize the mixture until it becomes a smooth dough. Place the smooth dough in a container with a layer of red bamboo fungus powder on the bottom and cover with a wet cloth, then seal and let it rest at 24°C for 40 minutes.

[0043] Step 4: Place the dough on a rolling machine, roll it into a thickness of 0.1 cm, add the mixed powder from step 2, repeat rolling the dough three times, knead the dough into flocculent dough, and place it in an unsealed container for 20 minutes; after kneading the flocculent dough into dough, place it in a container with a layer of red bamboo fungus powder on the bottom and cover it with a wet cloth, and seal it at 24°C for 40 minutes;

[0044] Step 5: After the dough has rested, place it on a rolling machine and roll it out to 0.1 cm thick before cutting into strips;

[0045] Step 6: The cut surface is subjected to cold air setting treatment, and the drying temperature is controlled at 28°C and the air humidity is controlled at 60% RH.

[0046] Step 7: Packing the dried red bamboo fungus flavored noodles.

[0047] Example 3

[0048] A kind of red bamboo fungus flavored noodles comprises the following raw materials by weight: 1100 parts of corn flour, 55 parts of red bamboo fungus powder, 100 parts of eggs, 8 parts of edible salt, and 20 parts of corn gluten. The protein content of the corn gluten is 15%.

[0049] A method for making red bamboo fungus flavored noodles comprises the following steps:

[0050] Step 1: Wash and dry the flower part of the picked red-stalked bamboo fungus, crush and grind it into red-stalked bamboo fungus powder, then mix part of the red-stalked bamboo fungus powder with eggs, soak it in water for 13 minutes, boil it at high temperature for 10 minutes, and then pass it through a 60-mesh sieve to obtain fresh bamboo fungus juice with a pH of 5-7; the volume ratio of the red-stalked bamboo fungus powder to the eggs in the fresh bamboo fungus juice is 1:5.

[0051] Step 2: Take fresh bamboo fungus juice, corn flour, 15.5 parts of corn gluten, edible salt and water and mix them evenly, stir the mixed dough to form a flocculent dough block; mix the remaining corn gluten with the red bamboo fungus powder in a mass ratio of red bamboo fungus powder: corn gluten = 1:4 to prepare a mixed powder for later use;

[0052] Step 3: Press and knead the flocculent dough repeatedly, stirring continuously to homogenize the mixture until it becomes a smooth dough. Place the smooth dough in a container with a layer of red bamboo fungus powder on the bottom and cover with a wet cloth, then seal and let it rest at 24°C for 40 minutes.

[0053] Step 4: Place the dough on a rolling machine, roll it into a thickness of 0.1 cm, add the mixed powder from step 2, repeat rolling the dough three times, knead the dough into flocculent dough, and place it in an unsealed container for 20 minutes; after kneading the flocculent dough into dough, place it in a container with a layer of red bamboo fungus powder on the bottom and cover it with a wet cloth, and seal it at 24°C for 40 minutes;

[0054] Step 5: After the dough has rested, place it on a rolling machine and roll it out to 0.1 cm thick before cutting into strips;

[0055] Step 6: The cut surface is subjected to cold air setting treatment, and the drying temperature is controlled at 25°C and the air humidity is controlled at 70% RH.

[0056] Step 7: Packing the dried red bamboo fungus flavored noodles.

Claims

1. A kind of red bamboo fungus flavored noodles, characterized in that: The raw materials include the following by weight: 1000-1200 parts of corn flour, 45-65 parts of red bamboo fungus powder, 90-110 parts of eggs, 5-10 parts of edible salt, and 10-30 parts of corn gluten. The protein content of the corn gluten is ≥14%.

2. The method for making the red bamboo fungus flavored noodles according to claim 1, characterized in that: The steps include: Step 1: Wash and dry the flower part of the picked red-stemmed bamboo fungus, crush and grind it to make red-stemmed bamboo fungus powder, then mix part of the red-stemmed bamboo fungus powder with eggs, soak it in water for 10-15 minutes, boil it at high temperature for 10 minutes, and then pass it through a 60-mesh sieve to obtain fresh bamboo fungus juice; Step 2: Take fresh bamboo fungus juice, corn flour, corn gluten, edible salt and water and mix them evenly, stir the mixed dough to form a flocculent dough block; at the same time, mix red bamboo fungus powder and corn gluten in a certain proportion to prepare a mixed powder for later use; Step 3: Press and knead the flocculent dough repeatedly, stirring continuously to homogenize the mixture until it becomes a smooth dough. Place the smooth dough in a container with a layer of red bamboo fungus powder on the bottom and cover with a wet cloth to seal and let it rest. Step 4: Place the dough on a rolling machine, roll it into a thickness of 0.1 cm, add the mixed powder from step 2, roll it three times, knead it into a flocculent dough, and place it in an unsealed container for 20 minutes; knead the flocculent dough into a dough, place it in a container with a layer of red bamboo fungus powder on the bottom, cover it with a wet cloth, and seal it to let it rise; Step 5: After the dough has rested, place it on a rolling machine and roll it out to 0.1 cm thick before cutting into strips; Step 6: The cut noodles are subjected to cold air setting treatment, the drying temperature is controlled at 22-28°C, and the air humidity is controlled at 60-80% RH. Step 7: Packing the dried red bamboo fungus flavored noodles.

3. The method for making red bamboo fungus flavored noodles according to claim 2, characterized in that: The pH value of the fresh bamboo fungus juice is 5-7.

4. The method for making red bamboo fungus flavored noodles as claimed in claim 2, characterized in that: The volume ratio of the red-stalked bamboo fungus powder to the egg in the bamboo fungus fresh juice is 1:(4-6).

5. The method for making red bamboo fungus flavored noodles as claimed in claim 2, characterized in that: The temperature of the sealed proofing surface is 24°C and the time is 40 minutes.

6. The method for making red bamboo fungus flavored noodles as claimed in claim 2, characterized in that: In step 2, the mass ratio of the red bamboo fungus powder to corn gluten in the mixed powder is (1-10):(1-10); the amount of the corn gluten is 0.2-0.25 times the total mass of the corn gluten.