Blueberry red yeast rice vinasse powder, organic fruit powder and triticale fine dried noodles and production method thereof

Abstract

The present invention relates to the technical field of food, and discloses blueberry red yeast rice vinasse powder and organic fruit powder triticale fine dried noodles and a production method thereof, and the blueberry red yeast rice vinasse powder and organic fruit powder triticale fine dried noodles comprise the following raw materials in parts by weight: 500 parts of triticale flour, 15-20 parts of blueberry red yeast rice fermented vinasse freeze-dried powder, 10-15 parts of organic blueberry fresh fruit freeze-dried powder and organic apple freeze-dried powder, 150-200 parts of water and 1 part of edible salt. The preparation method comprises the following steps: wetting rye, and grinding the rye into rye flour through a stone mill after the rye is wetted; mixing and stirring the rye flour, the vinasse freeze-dried powder fermented by the blueberry red yeast rice, the organic blueberry fresh fruit freeze-dried powder, the organic apple freeze-dried powder, water and edible salt to form dough; and standing the dough for 30 minutes for standing, pressing the dough into noodles after standing, drying the noodles, and packaging the dried noodles. The fine dried noodles are prepared by mixing the blueberry red yeast rice vinasse powder with the organic fruit powder and the triticale flour, so that the nutritional ingredients of the fine dried noodles are increased.

Description

Technical Field

[0001] The invention relates to the field of food technology, and in particular to noodles made by mixing freeze-dried powder of distiller's grains fermented with blueberry red yeast rice, organic blueberry fresh fruit freeze-dried powder and organic apple freeze-dried powder with black wheat flour, and a production method thereof. Background Art

[0002] In the modern food processing industry, as a traditional staple food, noodles have always maintained a wide market demand due to their easy storage and cooking characteristics. However, as consumers pay more attention to health and nutrition, the shortcomings of traditional noodles in nutritional value and flavor diversity are becoming increasingly apparent. Traditional noodles usually use ordinary wheat flour as the main raw material. This single ingredient leads to a significant gap in dietary fiber and micronutrients in the product. In this context, the food industry is actively exploring innovative formulas to improve the nutritional and health attributes of noodles. The noodles made by mixing blueberry and red yeast fermented wine lees freeze-dried powder, organic blueberry fresh fruit freeze-dried powder and organic apple freeze-dried powder with black wheat flour increase the nutritional content of noodles. Red yeast fermented foods are gradually recognized by consumers and manufacturers for their unique flavor and health benefits, especially their potential advantages in promoting cardiovascular health; combining rye, blueberries and red yeast, as well as organic blueberry fresh fruit and organic apples, can develop a noodle product with multiple nutrients and unique flavors. This innovative product can not only meet consumers' demand for healthy diets, but also improve market competitiveness by introducing a diverse flavor experience. Therefore, the development of rye, blueberry and red yeast rice noodles has become an important direction to promote the innovative development of traditional staple foods, reflecting the trend of combining functionality and deliciousness in modern food processing. Summary of the invention

[0003] In view of this, the present invention proposes a blueberry red yeast rice powder and organic fruit powder black wheat noodles and a production method thereof, aiming to solve the problem that the nutritional value and flavor diversity of traditional noodles in the current technology are increasingly unable to meet the needs of consumers.

[0004] On the one hand, the present invention provides a blueberry red yeast rice powder and organic fruit powder black wheat noodles, comprising the following raw materials in parts by weight: 500 parts of rye flour, 15-20 parts of blueberry red yeast fermented distiller's grains freeze-dried powder, 10-15 parts of organic blueberry fresh fruit freeze-dried powder and organic apple freeze-dried powder, 150-200 parts of water, and 1 part of edible salt.

[0005] Furthermore, the method for preparing the blueberry red yeast rice freeze-dried powder comprises: After blueberries are pulped, 1% red yeast rice is added for fermentation; After fermentation, the liquid is squeezed out and filtered to obtain blueberry red yeast rice fermented with wine; The blueberry red yeast fermentation lees is freeze-dried, and then ground after the freeze-drying process to obtain blueberry red yeast fermentation lees freeze-dried powder.

[0006] Furthermore, the fermentation time is 15-20 days, and the grinding fineness is 2000 mesh.

[0007] On the other hand, the present application also provides a method for producing blueberry red yeast rice powder and organic fruit powder black wheat noodles, the method comprising: tempering the rye, and grinding the rye into rye flour by stone mill after the tempering is completed; The rye flour, blueberry red yeast fermented distiller's grains freeze-dried powder, organic blueberry fresh fruit freeze-dried powder and organic apple freeze-dried powder, water and edible salt are mixed and stirred to form a dough; The dough is left to rest for 30 minutes, and after resting, it is pressed into noodles, and the noodles are dried and packaged.

[0008] Furthermore, the wheat tempering time is 12-30 hours, and the temperature is maintained at 20-25°C.

[0009] Furthermore, the water temperature in the dough formed by mixing and stirring the rye flour, blueberry red yeast fermented distiller's grains freeze-dried powder, organic blueberry fresh fruit freeze-dried powder, organic apple freeze-dried powder, water and edible salt is 25-30°C.

[0010] Furthermore, the proofing temperature is 20-25°C.

[0011] Furthermore, the drying is selected from natural air drying or machine drying, and the natural air drying is air drying at 20-30° C. for 6-12 hours.

[0012] Furthermore, the machine drying is air drying at 35-45° C. for 1-2 hours.

[0013] Furthermore, the rye is selected from rye that has been mature for more than 100 days.

[0014] Compared with the prior art, the invention has the following beneficial effects: the invention provides a blueberry red yeast rice lees powder and organic fruit powder black wheat noodles and a production method thereof, wherein the noodles are prepared by mixing freeze-dried rice lees powder fermented by blueberry red yeast rice, organic blueberry fresh fruit freeze-dried powder and organic apple freeze-dried powder with black wheat flour to increase the nutritional content of the noodles; wherein the blueberry red yeast rice lees are rich in monacolin K, which can lower cholesterol, warm the middle and dispel cold, resist oxidation, promote digestion, strengthen the spleen and aid digestion, protect heart and blood vessels, improve blood circulation, promote blood circulation and remove blood stasis, control blood sugar, lower blood lipids, resist tumors, strengthen the spleen and stomach, protect the liver, and resist tumors; blueberries are rich in anthocyanins, vitamin C, Rich in brass, low in calories, contains a large amount of polyphenols, which have antioxidant, eyesight improving, memory enhancing, anti-aging, cholesterol lowering, sugar control, intestinal digestion promotion, memory enhancing, and sleep improvement effects; Apple: Rich in chopped vitamins and minerals, vitamin C, vitamin E, zinc, iron, etc., can enhance human immunity and prevent diseases; rich in various antioxidants, such as flavonoids, anthocyanins, etc., can remove free radicals in the body to a certain extent and delay aging; Apples contain pectin, dietary fiber and other nutrients, which can promote gastrointestinal motility, thereby promoting digestion, relieving constipation, and reducing gastrointestinal burden. DETAILED DESCRIPTION

[0015] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0016] The present embodiment provides a kind of noodles made by mixing freeze-dried powder of distiller's grains fermented with blueberry and red yeast rice, freeze-dried powder of organic blueberry fresh fruit and freeze-dried powder of organic apple with black wheat flour, comprising the following raw materials in parts by weight: 500 parts of rye flour, 15-20 parts of freeze-dried powder of distiller's grains fermented with blueberry and red yeast rice, 10-15 parts of freeze-dried powder of organic blueberry fresh fruit and freeze-dried powder of organic apple, 150-200 parts of water and 1 part of edible salt.

[0017] It is understandable that blueberry red yeast rice: is rich in monacolin K, lowers cholesterol, warms the middle and dispels cold, has anti-oxidation, promotes digestion, strengthens the spleen and aids digestion, protects the heart and blood vessels, improves blood circulation, promotes blood circulation and removes blood stasis, controls blood sugar, lowers blood lipids, has anti-tumor, strengthens the spleen and stomach, protects the liver, and has anti-tumor effects.

[0018] Blueberry: Rich in anthocyanins, vitamin C, rich in brass, low in calories, contains a large amount of polyphenols, has antioxidant, eyesight improving, memory enhancing, anti-aging, cholesterol lowering, sugar control, promoting intestinal digestion, memory enhancing, and improving sleep.

[0019] Apple: 1. It is rich in chopped vitamins and minerals, such as vitamin C, vitamin E, zinc, iron, etc., which can enhance human immunity and prevent diseases; 2. It is rich in various antioxidants, such as flavonoids, anthocyanins, etc., which can remove free radicals in the body and delay aging to a certain extent; 3. Apples contain pectin, dietary fiber and other nutrients, which can promote gastrointestinal motility, thereby promoting digestion, relieving constipation, and reducing gastrointestinal burden.

[0020] Among them, rye flour is ground from selenium-rich black wheat, and the selenium content is 700-1000μg / kg.

[0021] In this preferred embodiment, the method for preparing the blueberry red yeast rice freeze-dried powder comprises: After blueberries are pulped, 1% red yeast rice is added for fermentation; After fermentation, the liquid is squeezed out and filtered to obtain blueberry red yeast rice fermented with wine; The blueberry red yeast fermentation lees is freeze-dried, and then ground after the freeze-drying process to obtain blueberry red yeast fermentation lees freeze-dried powder.

[0022] In this preferred embodiment, the fermentation time is 15-20 days, and the grinding fineness is 2000 mesh.

[0023] In summary, the present invention provides a kind of noodles made by mixing freeze-dried powder of distiller's grains fermented by blueberry and red yeast, freeze-dried powder of organic blueberry fresh fruit, freeze-dried powder of organic apple and black wheat flour, and a production method thereof, and the noodles made by mixing freeze-dried powder of distiller's grains fermented by blueberry and red yeast, freeze-dried powder of organic blueberry fresh fruit, freeze-dried powder of organic apple and black wheat flour increase the nutritional content of the noodles. Using blueberry and red yeast fermented distiller's grains as raw materials embodies the concept of effective utilization of resources and circular economy, and helps to reduce the waste problem in food processing.

[0024] On the other hand, the present application also provides a method for producing noodles made by mixing freeze-dried powder of distiller's grains fermented with blueberry red yeast rice, freeze-dried powder of organic blueberry fresh fruit and freeze-dried powder of organic apple with black wheat flour, the method comprising: tempering the rye, and grinding the rye into rye flour by stone mill after the tempering is completed; The rye flour, blueberry red yeast fermented distiller's grains freeze-dried powder, organic blueberry fresh fruit freeze-dried powder and organic apple freeze-dried powder, water and edible salt are mixed and stirred to form a dough; The dough is left to rest for 30 minutes, and after resting, it is pressed into noodles, and the noodles are dried and packaged.

[0025] It is understood that the rye is tempered, that is, soaked in water to allow it to absorb enough water. This helps the subsequent milling process. The tempering time is 12-30 hours, and the temperature is kept at 20-25℃ to ensure that the rye fully absorbs water. After the tempering is completed, the rye is ground into rye flour using a stone mill. Stone milling helps to retain the nutrients and natural flavor of rye. Rye flour, blueberry red yeast fermented wine lees freeze-dried powder, organic blueberry fresh fruit freeze-dried powder and organic apple freeze-dried powder, water and edible salt are mixed together. The water temperature is maintained at 25-30℃, and the dough is formed after stirring evenly.

[0026] It is understandable that blueberry red yeast rice: is rich in monacolin K, lowers cholesterol, warms the middle and dispels cold, has anti-oxidation, promotes digestion, strengthens the spleen and aids digestion, protects the heart and blood vessels, improves blood circulation, promotes blood circulation and removes blood stasis, controls blood sugar, lowers blood lipids, has anti-tumor, strengthens the spleen and stomach, protects the liver, and has anti-tumor effects.

[0027] Blueberry: Rich in anthocyanins, vitamin C, rich in brass, low in calories, contains a large amount of polyphenols, has antioxidant, eyesight improving, memory enhancing, anti-aging, cholesterol lowering, sugar control, promoting intestinal digestion, memory enhancing, and improving sleep.

[0028] Apple: 1. It is rich in chopped vitamins and minerals, such as vitamin C, vitamin E, zinc, iron, etc., which can enhance human immunity and prevent diseases; 2. It is rich in various antioxidants, such as flavonoids, anthocyanins, etc., which can remove free radicals in the body and delay aging to a certain extent; 3. Apples contain pectin, dietary fiber and other nutrients, which can promote gastrointestinal motility, thereby promoting digestion, relieving constipation, and reducing gastrointestinal burden.

[0029] In this preferred embodiment, the tempering time is 20 hours and the temperature is maintained at 25°C.

[0030] It is understood that a time of 12-30 hours allows the water to fully penetrate the rye kernels, softening the kernel's cortex and making it easier to process during the subsequent grinding process. The temperature range of 20-25°C is close to room temperature, helping to control microbial activity and prevent spoilage caused by excessive enzyme activity, while allowing water to penetrate the kernels more evenly.

[0031] In this preferred embodiment, the water temperature in the dough formed by mixing the rye flour, blueberry red yeast fermented distiller's grains freeze-dried powder, organic blueberry fresh fruit freeze-dried powder and organic apple freeze-dried powder, water and edible salt is 30°C. Moreover, warm water helps to promote the hydration of flour and the formation of gluten network, making the dough more elastic and tough. This temperature range also helps to activate yeast or fermentation ingredients, making them work better.

[0032] In this preferred embodiment, the dough resting temperature is 25°C. At this temperature, the gluten network can maintain optimal softness and elasticity while avoiding excessive drying or fermentation. At the same time, 30 minutes of resting is enough for the gluten network to relax, thereby improving the ductility of the dough and ensuring that it is not easy to break during the subsequent rolling and cutting process.

[0033] In this preferred embodiment, the drying is selected from natural air drying or machine drying, wherein the natural air drying is air drying at 25°C for 10 hours; the machine drying is air drying at 40°C for 2 hours. Natural air drying within this temperature range can slowly remove moisture from the noodles, reduce the risk of cracks on the surface of the noodles, and maintain their toughness and taste. Machine drying at a higher temperature shortens the time and is suitable for large-scale production, while the temperature is not too high to avoid the loss of nutrients and excessive hardening of the noodles.

[0034] In this preferred embodiment, the rye is selected from rye that has matured for more than 100 days.

[0035] The beneficial effects of the present application are described below by way of examples: 1. Preparation Tempering the rye, grinding the rye into rye flour by stone mill after the tempering is completed, the tempering time is 20 hours, and the temperature is maintained at 25° C.; The rye flour, blueberry red yeast fermented distiller's grains freeze-dried powder, organic blueberry fresh fruit freeze-dried powder and organic apple freeze-dried powder, water, edible salt are mixed and stirred to form a dough, and the water temperature is 25° C.; The dough was placed for 30 minutes to rest, and after resting, it was pressed into noodles and air-dried for 10 hours at 25° C. to obtain black wheat noodles.

[0036] 2. Experimental population Total participants: 60 adults, aged 30-60 years old.

[0037] Grouping: The experimental group (30 people) ate black wheat noodles, and the control group (30 people) ate regular noodles.

[0038] 3. Measurement standards Blood sugar indexes: fasting blood sugar level, postprandial blood sugar level, HbA1c (glycosylated hemoglobin); Blood lipid index: Total cholesterol, low-density lipoprotein (LDL), high-density lipoprotein (HDL), triglycerides; 4. Experimental results Blood sugar control: The average fasting blood sugar level in the experimental group decreased by 8%, while that in the control group decreased by only 2% (p<0.05). The average postprandial blood sugar level in the experimental group decreased by 10%, while that in the control group decreased by 3% (p<0.01). The HbA1c level in the experimental group decreased by 0.5 percentage points, while there was no significant change in the control group (p<0.05). Blood lipid levels: Total cholesterol decreased by an average of 12% in the experimental group and 4% in the control group (p<0.01); LDL decreased by 15% in the experimental group and 5% in the control group (p<0.01); HDL level increased by 6% in the experimental group and showed no significant change in the control group (p<0.05); triglyceride decreased by 14% in the experimental group and 3% in the control group (p<0.01).

[0039] It can be seen that the intake of black wheat noodles is significantly associated with lower blood sugar and improved blood lipid levels. This may be attributed to the high fiber content of rye and blueberries and the active ingredients in red yeast rice fermentation. This study supports the use of black wheat noodles as part of dietary intervention to help manage blood sugar and blood lipid levels.

[0040] In summary, the present invention provides a dried noodle made by mixing freeze-dried powder of blueberry and red yeast fermented distiller's grains, organic blueberry fresh fruit freeze-dried powder, and organic apple freeze-dried powder with black wheat flour, and a preparation method thereof, wherein the dried noodle increases the nutritional content of the dried noodle. Using blueberry and red yeast fermented distiller's grains as raw materials embodies the concept of effective utilization of resources and circular economy, and helps to reduce waste problems in food processing.

[0041] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, ordinary technicians in the relevant field should understand that the specific implementation methods of the present invention can still be modified or replaced by equivalents. Any modification or equivalent replacement that does not depart from the spirit and scope of the present invention should be covered within the scope of protection of the claims of the present invention.

Claims

1. A blueberry red yeast rice powder and organic fruit powder black wheat noodles, characterized in that: The invention comprises the following raw materials in parts by weight: 500 parts of rye flour, 15-20 parts of blueberry red yeast fermented distiller's grains freeze-dried powder, 10-15 parts of organic blueberry fresh fruit freeze-dried powder and organic apple freeze-dried powder, 150-200 parts of water, and 1 part of edible salt.

2. The blueberry red yeast rice powder and organic fruit powder black wheat noodles according to claim 1, characterized in that: The preparation method of the blueberry red yeast rice fermentation lees freeze-dried powder comprises: After blueberries are pulped, 1% red yeast rice is added for fermentation; After fermentation, the liquid is squeezed out and filtered to obtain blueberry red yeast rice fermented with wine; The blueberry red yeast fermentation lees is freeze-dried, and then ground after the freeze-drying process to obtain blueberry red yeast fermentation lees freeze-dried powder.

3. The blueberry red yeast rice powder and organic fruit powder black wheat noodles according to claim 2, characterized in that: The fermentation time is 15-20 days, and the grinding fineness is 2000 meshes.

4. A method for producing blueberry red yeast rice powder and organic fruit powder black wheat noodles as claimed in any one of claims 1 to 3, characterized in that: The method comprises: tempering the rye, and grinding the rye into rye flour by stone mill after the tempering is completed; The rye flour, blueberry red yeast fermented distiller's grains freeze-dried powder, organic blueberry fresh fruit freeze-dried powder and organic apple freeze-dried powder, water and edible salt are mixed and stirred to form a dough; The dough is left to rest for 30 minutes, and after resting, it is pressed into noodles, and the noodles are dried and packaged.

5. The method for producing blueberry red yeast rice powder and organic fruit powder black wheat noodles according to claim 4, characterized in that: The wheat tempering time is 12-30 hours, and the temperature is maintained at 20-25°C.

6. The method for producing blueberry red yeast rice powder and organic fruit powder black wheat noodles according to claim 5, characterized in that: The water temperature in the dough formed by mixing and stirring the rye flour, blueberry red yeast fermented distiller's grains freeze-dried powder, organic blueberry fresh fruit freeze-dried powder, organic apple freeze-dried powder, water and edible salt is 25-30°C.

7. The method for producing blueberry red yeast rice powder and organic fruit powder black wheat noodles according to claim 6, characterized in that The noodles are made by mixing freeze-dried powder of blueberry red yeast rice fermented with organic blueberry fresh fruit freeze-dried powder and organic apple freeze-dried powder with black wheat flour, and the resting temperature is 20-25°C.

8. The method for producing blueberry red yeast rice powder and organic fruit powder black wheat noodles according to claim 7, characterized in that: The drying method is selected from natural air drying or machine drying, and the natural air drying is air drying at 20-30° C. for 6-12 hours.

9. The method for producing blueberry red yeast rice powder and organic fruit powder black wheat noodles according to claim 8, characterized in that: The machine drying is air drying at 35-45° C. for 1-2 hours.

10. The method for producing blueberry red yeast rice powder and organic fruit powder black wheat noodles according to claim 9, characterized in that: The rye is selected from rye that has matured for more than 100 days.