Nutrient-enriched flavored noodles rich in fish oil and preparation method of nutrient-enriched flavored noodles

Abstract

The invention belongs to the technical field of biological materials and food processing, and particularly relates to fish oil-rich nutrition-enriched flavored noodles and a preparation method thereof. The shredded coconut stuffing-dried shrimp compound and the fish oil microcapsules are innovatively added into the formula of the noodles, so that the texture characteristics of the noodles are improved, and aroma enhancement and nutrition enhancement of the noodles are realized. Through the unique formula, the prepared noodles not only are rich in nutrition, but also show excellent flavor characteristics. Meanwhile, the noodles are excellent in color, cooking characteristics, texture characteristics, rheological characteristics and the like, and the whole dough shows higher elasticity, ductility and plasticity. According to the formula of the noodles, the nutritional value of the noodles is improved, the appearance attractiveness of the noodles is enhanced, good flavor experience is ensured, and the ideal requirements for cooking, texture and rheological characteristics are met. And the preparation method of the noodles is simple and easy to implement, has extremely high practical value and application potential, and provides a reference approach for upgrading and updating of noodle products.

Description

Technical Field

[0001] The invention belongs to the technical field of biomaterials and food processing, and more specifically relates to a kind of fish oil-rich nutritional fortified flavored noodles and a preparation method thereof. Background Art

[0002] Noodles, as one of the traditional foods widely consumed around the world, not only carry a rich food culture, but are also an indispensable part of people's daily diet. Its diverse forms and flavors meet the taste preferences and nutritional needs of consumers in different regions. In order to further enhance the nutritional value and flavor characteristics of noodles, the food industry has been exploring the innovation of noodle products by adding various auxiliary materials. The selection and use of these auxiliary materials are aimed at providing consumers with healthier and more delicious food choices.

[0003] Chinese patent application CN110521930A discloses a kind of quail egg nutritional noodles rich in DHA. The patent adds refined fish oil prepared by deacidification, degumming, deodorization, decolorization and winterization of crude fish oil as an auxiliary material to the noodle formula. The DHA content in the final prepared noodles is greater than 0.4 mg / 100 g, and the actual DHA absorption rate in the noodles is high. However, although the addition of auxiliary materials has brought significant nutrition and flavor improvements to noodles, it is also accompanied by a series of challenges that cannot be ignored. First, the addition of auxiliary materials may affect the appearance of noodles, such as changes in color and glossiness. If these changes are not appropriate, they may reduce consumers' appetite. Secondly, some auxiliary materials themselves have unique flavor characteristics. If they are not properly handled or improperly matched, they may produce a bad flavor experience and affect the overall taste of noodles. In addition, the introduction of auxiliary materials may also pose challenges to the cooking characteristics of noodles, such as increasing the adhesion of noodles and affecting the cooking time, which will directly affect the convenience and taste quality of noodles.

[0004] Therefore, how to ensure the nutritional value and flavor innovation of noodles while taking into account their attractive appearance, good flavor and ideal cooking characteristics has become a key issue that needs to be urgently solved in noodle product development. Summary of the invention

[0005] The technical problem to be solved by the present invention is to overcome the defects and shortcomings of poor appearance, poor flavor and reduced cooking characteristics caused by the addition of innovative auxiliary materials to noodles, and to provide a nutritionally fortified flavored noodle rich in fish oil, wherein the nutritionally fortified flavored noodle rich in fish oil has the advantages of high nutritional value, attractive appearance, good flavor, and ideal cooking characteristics, texture characteristics and rheological characteristics.

[0006] Another object of the present invention is to provide the nutritionally enhanced flavored noodles rich in fish oil.

[0007] The above-mentioned purpose of the present invention is achieved through the following technical solutions:

[0008] The invention protects a kind of fish oil-rich nutritional fortified flavor noodles. The total dry basis raw material formula of the fish oil-rich nutritional fortified flavor noodles comprises the following components: 83-89% of flour, 3-5% of coconut flakes-dried shrimp compound, and 8-12% of fish oil microcapsules.

[0009] The present invention innovatively adds coconut-dried shrimp complex (flavor enhancement) and fish oil microcapsules (nutrition enhancement) to the noodle formula, aiming to improve the texture characteristics of the noodles and achieve the flavor enhancement and nutrition enhancement of the noodles. Through this unique formula, the prepared noodles are not only nutritious, but also show excellent flavor characteristics. At the same time, the noodles perform well in terms of color, cooking characteristics, texture characteristics, rheological properties, etc., and the dough as a whole shows higher elasticity, ductility and plasticity. The above noodle formula not only improves the nutritional value of the noodles, but also enhances its appearance appeal, ensures a good flavor experience, and meets the ideal cooking, texture and rheological property requirements.

[0010] Preferably, the shredded coconut-dried shrimp complex is 4-5%, more preferably 5%.

[0011] Preferably, the fish oil microcapsules are 9-11%, more preferably 10%.

[0012] Furthermore, the preparation method of the shredded coconut-dried shrimp composite comprises the following steps: mixing the dried shrimp and shredded coconut, fully reacting at 110-120° C., and post-treating to obtain the shredded coconut-dried shrimp composite.

[0013] Preferably, the mass ratio of the shredded coconut to the dried shrimp is (4-10): 1. The shredded coconut-dried shrimp composite obtained at this ratio can retain the coconut aroma while reducing the shrimp smell and has a good color.

[0014] More preferably, the mass ratio of the shredded coconut to the dried shrimp is (4-8):1.

[0015] Furthermore, the dried shrimp is pre-treated dried shrimp, and the pre-treatment includes de-heading, de-shelling, dicing, drying and grinding. As a preferred pre-treatment method, the specific steps are as follows: de-heading and de-shelling the dried shrimp, cutting off the red part of astaxanthin discoloration, and cutting the remaining part into small pieces. The treated dried shrimp is dried at 110-120° C. (preferably 120° C.) for 0.5-1 h (preferably 1 h), ground in an ultrafine grinder for 15-30 min, and sealed for standby use.

[0016] Further, the shredded coconut is pretreated shredded coconut, and the pretreatment includes drying and grinding. As a preferred pretreatment method, the specific steps are as follows: drying the shredded coconut at 110-120° C. (preferably 120° C.) for 0.5-1 h (preferably 1 h), grinding it in an ultrafine grinder for 15-30 min, drying it at 110-120° C. (preferably 120° C.) for 0.5-1 h (preferably 1 h) and grinding it for another 15-30 min, and sealing it for standby use.

[0017] Furthermore, the post-treatment includes homogenization. Specifically, the post-treatment is to homogenize the fully reacted coconut flakes-dried shrimp composite for 15 to 30 minutes to make it react more fully and obtain a more fully flavored product.

[0018] Furthermore, the shredded coconut may be enzymatically hydrolyzed shredded coconut.

[0019] Furthermore, the enzymatic enzyme includes at least one of cellulase and hemicellulase.

[0020] Preferably, the added amount of the enzyme is 0.1% to 0.4%.

[0021] As an optional embodiment, the enzymatically hydrolyzed coconut flakes are prepared by the following steps: stirring evenly in a ratio of coconut flakes: water = 1:2, adjusting the pH of the mixed solution to 5.0 using a buffer solution, adding 0.2% of food-grade cellulase and hemicellulase, ultrasonically assisted enzymolysis for 30 minutes in a 50°C water bath, collecting the coconut flakes after filtration, drying the coconut flakes at 120°C for 1 hour, grinding them in an ultrafine grinder for 5 minutes, drying them at 120°C for 1 hour, grinding them again for 5 minutes, and sealing them for standby use.

[0022] The enzymatically hydrolyzed shredded coconut and dried shrimp can also be mixed to prepare the shredded coconut-dried shrimp composite according to the above method.

[0023] Furthermore, the preparation method of the fish oil microcapsules comprises the following steps:

[0024] S1. The fish oil and protein solution are thoroughly mixed to obtain a fish oil emulsion;

[0025] S2. Add the solution containing the complex coagulation inducing agent to the fish oil emulsion obtained in step S1, mix thoroughly, adjust the pH, fully carry out complex coagulation, filter to remove water, and obtain fish oil microcapsules.

[0026] Furthermore, the protein includes gelatin, soy protein, whey protein or casein, preferably gelatin.

[0027] Furthermore, the complex coagulation inducer includes sodium hexametaphosphate, carboxymethyl cellulose or sodium alginate, preferably sodium hexametaphosphate. The complex coagulation inducer mainly provides charges opposite to those of proteins to promote the occurrence of complex coagulation.

[0028] Furthermore, the final concentration of the protein in the fish oil microcapsules is 2-5wt%, preferably 2-4wt%.

[0029] Furthermore, the final concentration of the complex coagulation inducer in the fish oil microcapsules is 0.2-0.6 wt %, preferably 0.2-0.4 wt %.

[0030] Furthermore, in step S1, the preparation of the fish oil emulsion further includes adding an antioxidant. The antioxidant is added to prevent the fish oil from being oxidized during the mixing process.

[0031] Preferably, the antioxidant comprises vitamin E, BHT (butylated hydroxytoluene), TBHQ (tert-butylhydroquinone) or rosemary oil, more preferably vitamin E.

[0032] Furthermore, the antioxidant is added in an amount of 0.01 to 1 wt %, preferably 0.02 to 0.5 wt %, and more preferably 0.02 to 0.1 wt %, based on the weight of the fish oil.

[0033] Furthermore, the fish oil is modified or unmodified fish oil, and the modified fish oil is such as enzymatically hydrolyzed fish oil.

[0034] Preferably, the fish oil is tuna oil, anchovy oil or sardine oil, preferably tuna oil.

[0035] Preferably, in step S1, the conditions for sufficient mixing are: pre-emulsification at 1000-1500 rpm for 3-5 min, and then emulsification of the pre-emulsified sample at 18000-20000 rpm for 12-15 min.

[0036] Furthermore, in step S2, the pH is adjusted by adding an acidic reagent dropwise to adjust the pH. Furthermore, when the protein is gelatin and the complex coagulation inducer is sodium hexametaphosphate, the pH is adjusted to 4.9 to 5.10. Since different proteins and complex coagulation inducers have different optimal coagulation pHs when complex coagulation occurs, in actual operation, this pH can be adjusted according to the use of different proteins and complex coagulation inducers.

[0037] Preferably, the acidic agent is selected from phosphoric acid or citric acid.

[0038] Furthermore, during the preparation of the fish oil emulsion and the fish oil microcapsules, a temperature-controlled circulating water bath is used to maintain the test temperature at 5-10° C. to prevent the fish oil from being oxidized due to high-speed homogenization.

[0039] The present invention also protects a method for preparing the nutritionally fortified flavored noodles rich in fish oil, comprising the following steps: fully mixing the total dry basis raw materials, water and seasoning, and sequentially kneading, resting, pressing and cutting the noodles into strips, to obtain the nutritionally fortified flavored noodles rich in fish oil.

[0040] Furthermore, the mass ratio of the total dry raw materials to water is 1:(0.36-0.5), preferably 1:(0.4-0.45).

[0041] Furthermore, the noodle preparation process may further include a seasoning. Further, the seasoning includes one or more of salt, monosodium glutamate, and edible oil. As an optional embodiment, the seasoning is salt.

[0042] Furthermore, the flavoring agent is salt, and the mass ratio of the total dry raw materials to the salt is 1:(0.5-1.5). The amount added can be adjusted according to personal taste preferences.

[0043] Furthermore, the dough can be kneaded, rested, pressed and cut into strips according to conventional techniques.

[0044] As a common implementation method, the dough kneading comprises the following steps: all raw materials and auxiliary materials are mixed evenly, and kneaded by hand or stirred with a dough mixer to form a dough with a smooth surface.

[0045] Further, as a convenient implementation, the dough kneading comprises the following steps: all the raw materials and auxiliary materials are mixed evenly with a dough mixer and stirred to form a dough with a smooth surface. Further, the dough kneading time is 35 to 45 minutes.

[0046] Furthermore, the resting time is 50 to 65 minutes.

[0047] As a common and optional implementation, the noodle pressing and strip cutting comprises the following steps: putting the proofed dough into a small noodle pressing machine, folding it in half and rolling it 4 times at a roller spacing of 4.0 mm, rolling the proofed dough strip 4 times at a roller spacing of 2.0 mm, and cutting it into strips. The final noodles have a thickness of 2.0 mm, a width of 4.0 mm, and a length of 25.0 cm.

[0048] The above-mentioned parameters of pressing and cutting can be adjusted according to actual needs.

[0049] Compared with the prior art, the present invention has the following beneficial effects:

[0050] The present invention innovatively adds coconut-dried shrimp complex and fish oil microcapsules to the noodle formula, aiming to improve the texture characteristics of the noodles and achieve the flavor enhancement and nutritional fortification of the noodles. Through this unique formula, the prepared noodles are not only nutritious, but also fully demonstrate excellent flavor characteristics. At the same time, the noodles perform well in terms of color, cooking characteristics, texture characteristics, rheological properties and moisture distribution, and the dough as a whole exhibits higher elasticity, ductility and plasticity. The above formula not only improves the nutritional value of the noodles, but also enhances its appearance appeal, ensures a good flavor experience, and meets the ideal cooking, texture and rheological property requirements. In addition, the preparation method of the noodles is simple and easy, has extremely high practical value and application potential, and provides a reference path for the upgrading of noodle products. BRIEF DESCRIPTION OF THE DRAWINGS

[0051] Figure 1 The GC-IMS (two-dimensional) spectra of volatile substances in dough with different amounts of shredded coconut and dried shrimp added, wherein pure noodles represent pure noodles without shredded coconut, dried shrimp and a composite product of shredded coconut and dried shrimp, 3% shredded coconut and dried shrimp noodles represent noodles prepared by adding 3% shredded coconut and dried shrimp, 5% shredded coconut and dried shrimp noodles represent noodles prepared by adding 5% shredded coconut and dried shrimp, 8% shredded coconut and dried shrimp noodles represent noodles prepared by adding 8% shredded coconut and dried shrimp, 10% shredded coconut and dried shrimp noodles represent noodles prepared by adding 10% shredded coconut and dried shrimp, 5% shredded coconut noodles represent noodles prepared by adding 5% shredded coconut, and 5% dried shrimp noodles represent noodles prepared by adding 5% dried shrimp.

[0052] Figure 2 The fingerprints of dough with different addition amounts of shredded coconut and dried shrimp are shown in Figure 1, wherein pure noodles refer to pure noodles without shredded coconut, dried shrimp or a composite product of shredded coconut and dried shrimp; 3% shredded coconut and dried shrimp noodles refer to noodles prepared with 3% shredded coconut and dried shrimp; 5% shredded coconut and dried shrimp noodles refer to noodles prepared with 5% shredded coconut and dried shrimp; 8% shredded coconut and dried shrimp noodles refer to noodles prepared with 8% shredded coconut and dried shrimp; 10% shredded coconut and dried shrimp noodles refer to noodles prepared with 10% shredded coconut and dried shrimp; 5% shredded coconut noodles refer to noodles prepared with 5% shredded coconut; and 5% dried shrimp noodles refer to noodles prepared with 5% dried shrimp; -1 to -3 refer to noodles prepared with 3% shredded coconut and dried shrimp and the fingerprints are determined three times, the other two times are named -2 ​​and -3, and the repeated determination results of other auxiliary materials are named by analogy.

[0053] Figure 3 This is the appearance of dough color with different auxiliary materials and different amounts of fish oil microcapsules added.

[0054] Figure 4 Bar graph of the hardness, stickiness and chewiness of noodles with different excipients and different amounts of fish oil microcapsules added.

[0055] Figure 5This is a bar graph showing the elasticity and recovery of noodles with different auxiliary materials and different amounts of fish oil microcapsules added.

[0056] Figure 6 This is a statistical chart showing the effects of different excipients and different amounts of fish oil microcapsules added on the rheological properties of dough. Figure 4 A is the statistical graph of the elastic modulus G' of the dough. Figure 4 B is the statistical graph of the viscosity modulus G" of the dough.

[0057] Figure 7 This is a statistical chart of the proportion of P1, P2 and P3 in the dough with different auxiliary materials and different amounts of fish oil microcapsules added.

[0058] Figure 8 GC-IMS (two-dimensional) spectra of volatile substances in noodles with different excipients and different amounts of fish oil microcapsules added.

[0059] Fig. 9 Fingerprint spectra of dough with different excipients and different amounts of fish oil microcapsules added.

[0060] Fig.10 Electronic nose radar chart of dough with different excipients and different amounts of fish oil microcapsules added.

[0061] Fig.11 This is the PCA analysis diagram of the electronic nose of dough with different excipients and different amounts of fish oil microcapsules added. DETAILED DESCRIPTION

[0062] The present invention is further described below in conjunction with the accompanying drawings and specific examples, but the examples do not limit the present invention in any form. Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the art.

[0063] Unless otherwise specified, the reagents and materials used in the following examples are commercially available.

[0064] Example 1 Preparation of shredded coconut-dried shrimp composite

[0065] 1. Experimental methods

[0066] (1) Shrimp pretreatment: Remove the heads and shells of the dried shrimps, cut off the red part where astaxanthin changes color, and cut the remaining part into small pieces. The processed dried shrimps are dried at 120°C for 1 hour, ground in an ultrafine grinder for 5 minutes, and sealed for later use.

[0067] (2) Coconut pretreatment

[0068] Non-enzymatic hydrolysis group: Dry the coconut flakes at 120℃ for 1h, grind them in an ultrafine grinder for 5min, dry them at 120℃ for 1h, grind them again for 5min, and seal them for later use.

[0069] Enzyme hydrolysis group: stir evenly in a beaker with coconut flakes and ultrapure water at a ratio of 1:2, adjust the pH of the mixture to 5.0 with a buffer solution, add 0.2% food-grade cellulase and hemicellulase, and perform ultrasonic-assisted enzymolysis in a 50°C water bath for 30 min. Collect the coconut flakes after filtration, dry them at 120°C for 1 h, grind them in an ultrafine grinder for 5 min, dry them at 120°C for 1 h, grind them again for 5 min, and seal them for later use.

[0070] (3) Ratio: non-enzymatic hydrolysis group: non-enzymatic hydrolysis coconut shreds: dried shrimp = 4:1, 9:1, 10:1; enzymatic hydrolysis group: enzymatic hydrolysis coconut shreds: dried shrimp = 4:1, 9:1, 10:1.

[0071] (4) Homogenization: Homogenize different proportions of coconut flakes and dried shrimp in an ultrafine grinder for 5 min.

[0072] 4) Maillard reaction: the homogenized shredded coconut-dried shrimp mixture was placed in an oven and dried at 120° C. for 1 hour, and taken out after 30 minutes to be homogenized for 5 minutes to make the reaction more complete, thereby obtaining a shredded coconut-dried shrimp composite that undergoes Maillard reaction.

[0073] 2. Experimental results

[0074] The results of the analysis of different coconut-dried shrimp treatment groups showed that there was no significant difference in flavor and taste between the treatment groups, and all of them could maintain the aroma and taste of coconut. In terms of sensory evaluation and browning degree, the non-enzymatic group was superior to the enzymatic group in retaining the coconut aroma, reducing the shrimp smell, and producing a better color, among which the 4:1 ratio was the best.

[0075] Example 2 Preparation of shredded coconut-dried shrimp noodles

[0076] A method for preparing shredded coconut-dried shrimp noodles comprises the following steps:

[0077] (1) Shrimp pretreatment: Remove the heads and shells of the dried shrimps, cut off the red part discolored by astaxanthin, and cut the remaining part into small pieces. The processed dried shrimps are dried at 120°C for 1 hour, ground in an ultrafine grinder for 5 minutes, and sealed for later use;

[0078] (2) Coconut flakes pretreatment: The coconut flakes were dried at 120° C. for 1 h, ground in an ultrafine grinder for 5 min, dried at 120° C. for 1 h, and ground again for 5 min, and sealed for standby use;

[0079] (3) homogenizing the shredded coconut and dried shrimp in a ratio of 4:1 in an ultrafine grinder for 5 minutes, placing the homogenized shredded coconut-dried shrimp mixture in an oven at 120° C. for 1 hour, and taking it out after 30 minutes to homogenize for 5 minutes to make it react more fully and obtain a more fully flavored product, namely, the shredded coconut-dried shrimp composite;

[0080] (4) Mixing and resting the dough: The total dry raw materials (excluding water) are 200 g, and the salt is dissolved in water and then mixed with the total dry raw materials. According to the noodle recipe in Table 1, the raw and auxiliary materials are mixed evenly with a dough mixer and stirred to form a smooth dough. The mixing time is 40 min and the resting time is 1 h;

[0081] (5) Pressing and cutting: Put the fermented noodles into a small noodle press. Fold and roll them 4 times with a roller spacing of 4.0 mm. Roll the fermented noodles 4 times with a roller spacing of 2.0 mm and cut them into strips. The final noodles are 2.0 mm thick, 4.0 mm wide and 25.0 cm long.

[0082] Different types of noodles were obtained according to the recipes in Table 1. Among them, the noodles without any other auxiliary materials except salt were pure noodles.

[0083] Table 1 Total raw material formula of noodles

[0084]

[0085] Example 3 Preparation of nutritionally fortified flavored noodles rich in fish oil

[0086] (1) Microcapsule preparation

[0087] 15 g of fish oil (containing 0.04% vitamin E by weight of fish oil to prevent oxidation of fish oil) was mixed with 112.5 g of gelatin solution (8%, w / w) and pre-emulsified for 5 min using a digital overhead stirrer at 1200 rpm. The pre-emulsified sample was emulsified for 15 min using a digital homogenizer at 20000 rpm to obtain an emulsion.

[0088] 100g O / W emulsion was mixed with 100g sodium hexametaphosphate solution (0.53%, w / w), 50g ultrapure water was added, and the mixture was stirred at 800rpm. The pH of the mixed solution was adjusted to 4.90-5.00 by adding 1% phosphoric acid. During the decrease of pH, the complex coagulation process was monitored using a microscope equipped with a camera. The initial temperature of the complex coagulation process was fixed at 50°C, and the preparation and characterization of the tuna oil complex coagulation emulsion was then cooled to 25°C at a rate of 12°C / h using a programmable refrigerated circulating water bath. The mixture was kept at 25°C for 5h to obtain fish oil microcapsules, which were quickly filtered to remove moisture and then added to the flour.

[0089] (2) Ingredient preparation and noodle preparation

[0090] (2.1) Shrimp pretreatment: Remove the heads and shells of the dried shrimps, cut off the red part that has changed color due to astaxanthin, and cut the remaining part into small pieces. The processed dried shrimps are dried at 120°C for 1 hour, ground in an ultrafine grinder for 5 minutes, and sealed for later use.

[0091] (2.2) Coconut pretreatment: Dry the coconut at 120°C for 1 hour, grind it in an ultrafine grinder for 5 minutes, dry it at 120°C for 1 hour, grind it again for 5 minutes, and seal it for later use.

[0092] (2.3) The 4:1 ratio of coconut flakes and dried shrimps was homogenized in an ultrafine grinder for 5 min. The homogenized coconut flakes-dried shrimps mixture was placed in an oven and dried at 120°C for 1 h. After 30 min, the mixture was taken out and homogenized for 5 min to make the reaction more complete and obtain a more complete flavoring product, namely the coconut flakes-dried shrimps complex.

[0093] (2.4) Mixing and resting the dough: The total dry raw materials (excluding water) are 200 g, and the salt is dissolved in water and then mixed with the total dry raw materials. According to the noodle recipe in Table 2, the raw materials and auxiliary materials are mixed evenly with a dough mixer and stirred to form a smooth dough. The mixing time is 40 minutes and the resting time is 1 hour.

[0094] (2.5) Pressing and cutting: The fermented noodles are put into a small noodle press. Fold and roll them 4 times at a roller spacing of 4.0 mm. The fermented noodles are rolled 4 times at a roller spacing of 2.0 mm and cut into strips. The final noodles are 2.0 mm thick, 4.0 mm wide and 25.0 cm long.

[0095] Different types of flavor noodles were obtained according to the recipes in Table 2.

[0096] Table 2 Total raw material formula of noodles

[0097]

[0098] Example 4 Determination method of noodle quality analysis

[0099] 1. Experimental methods

[0100] (1) Determination of dough color

[0101] Take a 10cm×10cm dough sheet (the color of the dough sheet is used instead of the color of the noodles), and measure the color difference values ​​at the four corners and five positions in the center of the dough sheet. Use a standard blackboard and whiteboard for calibration. After calibration, measure the sample and record the L* (brightness), a* (redness), and b* (yellowness) values.

[0102] (2) Noodle cooking characteristics

[0103] (2.1) Determination of the optimal cooking time

[0104] Take 20 fresh wet noodles, put them into 1L of water and cook them in an 1800W induction cooker. Take out one noodle every 15 seconds, carefully cut the noodles with tweezers on a glass plate, and observe whether there is a white core inside the noodles. When the white core disappears, it is the best cooking time.

[0105] (2.2) Determination of cooked strip breakage rate

[0106] Take 50 fresh wet noodles and put them into 2L boiling water and cook them for 10 min in an induction cooker with a power of 1800W. Take out the noodles and calculate the breakage rate. The calculation formula (1) is as follows, where S represents the breakage rate, N represents the number of broken noodles, and 50 represents 50 noodles.

[0107]

[0108] (2.3) Determination of water absorption and cooking loss of noodles

[0109] Weigh 100g of fresh wet noodles (M1) and put them into 1L of water and cook them in an 1800W induction cooker until the optimal cooking time. Take out the noodles, rinse them with cold water for 1min, put them on filter paper to absorb the water and weigh the weight (M2). Then put the cooked noodles in a 105℃ oven and bake them to a constant weight, weighing the weight (M3). Measure the weight change of noodles before and after cooking, and calculate the water absorption rate and cooking loss during the cooking process according to formulas (2) to (3).

[0110]

[0111] (3) Texture characteristics of noodles after cooking

[0112] Take 20 fresh wet noodles and put them into 1L water and cook them in an induction cooker with a power of 1800W until the optimal cooking time. Take them out, cool them in cold water for 1 minute, and then quickly put them on filter paper to absorb the moisture. Use a texture analyzer to measure the texture characteristics of the noodles after cooking. The probe is P / 25, the strain is 35%, the speeds before, during and after the test are 2.0, 0.8, and 0.8 mm / s respectively, the trigger force is 5g, and the time interval between two compressions is 3s.

[0113] (4) Dough rheological properties

[0114] The dough was pressed into sheets with a thickness of 4 mm using a dough sheeting machine and then cut into sheets with a thickness of 15 mm × 15 mm.

[0115] Oscillation frequency scanning: The linear viscoelastic region (LVR) was measured in the range of 0.01% to 100% strain using a dynamic strain scanning method, with a frequency of 10 rad / s and a final strain value fixed at 1%. Using a P3 probe, the dough sheet was placed on the instrument plate, the measurement gap was set to 2 mm, the temperature was set to 25°C, and after 5 minutes of equilibration, the storage modulus (G) of the dough sheet was measured using a rheometer at an oscillation frequency of 0.1-10 Hz. ， ) and loss modulus (G ，， ).

[0116] (5) Low-field NMR

[0117] The dough was pressed into a dough sheet with a thickness of 4 mm by a dough press and cut into 50 mm × 50 mm pieces. The transverse relaxation time (T2) of the noodles was measured using a low-frequency nuclear magnetic resonance instrument-CPMG pulse sequence. The parameters were set as follows: resonance frequency SF = 21 MHz, sampling points TD = 1400194, sampling frequency SW = 100 KHz, sampling interval TW = 2000.000 ms, echo number NECH = 2000, and cumulative number NS = 64 times.

[0118] (6) Electronic nose analysis

[0119] Accurately weigh 2g of dough and place it in a 20mL headspace bottle. Place the sealed headspace bottle in a 60℃ water bath for 1h, then insert the electronic nose probe to measure the flavor. The relevant parameters of the electronic nose are as follows: clean dry air is used as the carrier gas, the electronic nose detector sampling time is set to 60s, the gas flow rate is 0.3L / min, the waiting time is 5s, and the cleaning time is 60s. The value after the sensor signal is stable is selected, and each sample is collected 3 times.

[0120] (7) GC-IMS analysis

[0121] Weigh 2g of sample into a 20mL headspace bottle, incubate at 80℃ at 500r / min for 30min, and inject 500μL of headspace sample into the autosampler in splitless mode through a 1mL gastight heated syringe, injection temperature: 80℃. Chromatographic column: MTX-5 (15m×0.53mm, RESTEK, USA), column temperature: 60℃, carrier gas / drift gas is nitrogen (purity>99.999%). Carrier gas flow rate program: 2mL / min from 0 to 2min, linearly increase to 100mL / min from 2 to 25min, and maintain for 30min. IMS is operated at a temperature of 45℃ and a flow rate of 150mL / min.

[0122] (8) Sensory evaluation standards

[0123] 10 students majoring in food were selected as evaluators (male to female ratio 1:1). Each evaluator conducted independent sensory evaluation on the color, appearance, smoothness, toughness, and flavor of the noodles according to the set scoring criteria (Table 3 or Table 4, noodles containing pure fish oil or fish oil microcapsules were evaluated according to the scoring criteria in Table 4, and other types of noodles were evaluated according to the scoring criteria in Table 3). After the scoring was completed, the average score of the 10 evaluators was taken as the comprehensive evaluation result.

[0124] Table 3 Sensory evaluation criteria of noodles with different addition amounts 1

[0125]

[0126]

[0127] Table 4 Sensory evaluation criteria of noodles with different addition amounts 2

[0128]

[0129]

[0130] Example 5 Analysis of shredded coconut-dried shrimp noodles

[0131] (1) Dough color

[0132] The first impression of noodles by consumers is color, which directly affects people's judgment of the quality of noodles. Noodle color has gradually become an important sensory evaluation indicator. "L" represents the brightness of an object: 0-100 represents from black to white, "a" represents the red and green color of an object: positive values ​​represent red, negative values ​​represent green, and "b" represents the yellow and blue color of an object: positive values ​​represent yellow, and negative values ​​represent blue. Among them, the lower the brightness of the L value, the darker the color of the noodles, which affects the sensory evaluation of the noodles; the a value, among which the noodles tend to be dark red is the color that everyone dislikes the most, and the sensory score of this kind of noodles is also very low; the b value has a small correlation coefficient with the sensory evaluation color.

[0133] The effects of different addition amounts on the color of noodles are shown in Table 5. The pure noodles had the highest L value (83.80±0.43), and the 10% coconut and dried shrimp noodles had the lowest L value (73.33±0.33). There were significant differences between the different groups, indicating that the addition of auxiliary materials had a significant effect on the brightness of the noodles. This is because the coconut-dried shrimp auxiliary materials / roasted dried shrimp and coconut are brownish yellow / yellow, and adding them to the noodles as auxiliary materials reduces their brightness. * The lowest value (1.02±0.03), 10% coconut shrimp * The value is the highest (4.13±0.32), and the higher the addition amount, the * The higher the value. * The higher the value, the lower the sensory score. * Therefore, low addition amount is more conducive to preparing noodles with high sensory scores.

[0134] Comprehensive analysis of noodle color shows that low-addition (3%, 5%) coconut-dried shrimp noodles are better.

[0135] Table 5 Effect of different coconut-dried shrimp addition amounts on dough color

[0136]

[0137] Note: Different lowercase letters indicate significant differences among groups, P < 0.05.

[0138] (2) Cooking characteristics of noodles

[0139] The effects of different addition amounts on the cooking characteristics of noodles are shown in Table 6. The optimal cooking time of pure noodles is 419±5.29S. There is no significant difference between the optimal cooking time of 5% coconut and 5% dried shrimp noodles and pure noodles, and there is no significant effect on the optimal cooking time. High addition of coconut-dried shrimp (8%, 10%) will increase the optimal cooking time, and low addition (3%, 5%) coconut-dried shrimp noodles have the shortest optimal cooking time. Gluten is mainly responsible for the formation of starch / protein complexes, which determines the structure and cooking characteristics of noodles. On the one hand, low addition (3%, 5%) of coconut-dried shrimp increases the fiber and protein content in flour, resulting in a loose internal structure of noodles, increasing the contact between noodles and boiling water, making noodles easier to cook, and thus shortening the cooking time; on the other hand, excessive addition (8%, 10%) of coconut-dried shrimp destroys the internal system structure of noodles, increases hardness, and prolongs cooking time.

[0140] The breaking rate is an important indicator for evaluating the cooking characteristics of fresh wet noodles, and can more intuitively characterize the cooking resistance of fresh wet noodles. The lower the breaking rate, the stronger the gluten strength of the fresh wet noodles and the more chewy they are. The breaking rate of coconut-dried shrimp noodles with low addition amounts (3%, 5%) is even lower.

[0141] During the cooking process, starch granules absorb water and swell, and irreversibly gelatinize under the action of heat. The degree of disorder inside the starch granules increases, the volume expands, and some straight-chain starch and amylopectin precipitate into the noodle soup, which makes the noodle soup have a certain viscosity and produces a cloudy soup. Noodles with higher cooking quality have lower cooking losses and higher water absorption, indicating good gluten quality. The water absorption rate of low-addition (3%, 5%) coconut-dried shrimp noodles is higher than that of other groups, and the cooking loss is lower than that of other groups, indicating that low addition improves the gluten situation and reduces cooking loss. Excessive addition will destroy its structure. Although the addition of pure coconut and dried shrimp reduces the cooking loss, the water absorption rate is low, and the improvement of gluten situation is not as good as low-addition (3%, 5%) coconut-dried shrimp.

[0142] From the analysis of cooking characteristics, low-addition (3%, 5%) coconut-dried shrimp noodles are better.

[0143] Table 6 Cooking characteristics of noodles with different coconut-dried shrimp addition amounts

[0144]

[0145]

[0146] Note: Different lowercase letters indicate significant differences among groups, P < 0.05.

[0147] (3) Texture characteristics of noodles

[0148] The texture characteristics analysis experiment of noodles is highly accurate and is widely used to evaluate the edible quality of noodle products. The TPA experiment mainly simulates the physical deformation of food under the action of force in the mouth or during swallowing. The main measurement parameters include hardness, elasticity, viscosity, chewiness and resilience. The texture characteristics of noodles are shown in Table 7.

[0149] As the amount of addition increases, the hardness and chewiness of noodles increase significantly. Hardness reflects the internal binding force of food to maintain its shape; chewiness is related to properties such as hardness and elasticity. Hardness and chewiness are positively correlated. As hardness increases, the energy required to simulate solid swallowing also increases. Chewiness refers to the work required to chew solid food and semi-solid food to a swallowable state; as the amount of auxiliary materials added increases, the gluten network tightly wraps the starch particles. During the cooking process of noodles, glutenin is heated through intermolecular disulfide bonds, hydrogen bonds and intermolecular forces to form larger glutenin aggregates. The gluten network is tighter, making the noodles harder. After dietary fiber absorbs water and expands, it can fill the gluten network, thereby increasing the firmness of the gluten network, making the ductility of the gluten worse, the hardness higher, and the chewiness higher.

[0150] With the increase of the added amount, the viscosity of 5% coconut noodles increased, and there was no significant difference between 5% dried shrimp and pure noodles. The viscosity values ​​of the coconut-dried shrimp noodle groups first increased and then decreased. There was no significant difference in viscosity between 3% and 5%, but there was a significant difference with 8% and 10%. It may be that the addition of high amounts of coconut-dried shrimp increased the oil content of the dough system, and the oil-water made the whole dough sticky.

[0151] Elasticity refers to the height that simulated food can recover between the end of the first bite and the beginning of the second bite. The addition of auxiliary materials increases elasticity, indicating that compared with pure noodles, the addition of auxiliary materials can ensure the stability of the gluten network structure, play a supporting role, enhance the polymerization of gluten, and improve the gluten strength of the dough. Among them, the 5% coconut noodles have the greatest elasticity, reaching a maximum value of 0.34, indicating that at this addition, the prepared noodles have good elasticity.

[0152] From a comprehensive texture analysis, noodles prepared with 3% to 5% shredded coconut and dried shrimp will have a better taste, among which noodles prepared with 5% shredded coconut and dried shrimp will have the best taste.

[0153] Table 7 Texture characteristics of noodles with different amounts of coconut-dried shrimp added

[0154] Addition amount Hardness / g Viscosity / g·sec elasticity Chewability Responsiveness Plain noodles <![CDATA[156.60±7.57 cd ]]> <![CDATA[-20.94±1.44 bc ]]> <![CDATA[0.22±0.03 c ]]> <![CDATA[6.30±1.03 d ]]> <![CDATA[0.10±0.01 b ]]> 5% Coconut <![CDATA[172.65±2.10 c ]]> <![CDATA[-22.55±0.53 c ]]> <![CDATA[0.22±0.01 c ]]> <![CDATA[24.96±0.69 c ]]> <![CDATA[0.10±0.01 b <!-- 12 -->]]> 5% dried shrimp <![CDATA[163.65±1.57 cd ]]> <![CDATA[-19.92±0.49 abc ]]> <![CDATA[0.24±0.01 bc ]]> <![CDATA[23.96±0.10 c ]]> <![CDATA[0.11±0.01 b ]]> 3% Coconut Shrimp <![CDATA[150.62±8.56 d ]]> <![CDATA[-16.63±1.01 ab ]]> <![CDATA[0.26±0.02 bc ]]> <![CDATA[11.36±1.40 cd ]]> <![CDATA[0.10±0.02 b ]]> 5% Coconut Dried Shrimp <![CDATA[174.10±7.33 c ]]> <![CDATA[-16.15±0.82 a ]]> <![CDATA[0.34±0.04 a ]]> <![CDATA[24.25±1.77 c ]]> <![CDATA[0.14±0.01 a ]]> 8% Coconut Shrimp <![CDATA[271.96±14.38 b ]]> <![CDATA[-27.58±1.23 d ]]> <![CDATA[0.27±0.02 b ]]> <![CDATA[115.06±4.47 b ]]> <![CDATA[0.11±0.01 b ]]> 10% Coconut Shrimp <![CDATA[400.04±20.91 a ]]> <![CDATA[-44.22±5.63 e ]]> <![CDATA[0.23±0.02 bc ]]> <![CDATA[229.22±22.49 a ]]> <![CDATA[0.11±0.01 b ]]>

[0155] Note: Different lowercase letters indicate significant differences among groups, P < 0.05.

[0156] (4) Sensory evaluation

[0157] Table 8 Sensory evaluation results of noodles with different amounts of coconut-dried shrimp added

[0158]

[0159] The sensory evaluation results of noodles with different addition amounts are shown in Table 8. The noodles prepared with 3% to 5% coconut-dried shrimp have higher comprehensive evaluation scores, among which the highest score is 5% coconut-dried shrimp noodles.

[0160] (5) GC-IMS

[0161] In the two-dimensional spectrum generated by GC-IMS, the intensity of the ion peak is represented by the depth of color, with blue indicating lower intensity and red indicating higher intensity.

[0162] GC-IMS fingerprints are used to visually and quantitatively compare the differences in volatile organic compounds between different samples.

[0163] A total of 29 monomeric or dimeric volatile compounds were identified in 7 groups of samples (pure noodles, coconut noodles, dried shrimp noodles, and noodles with different amounts of coconut-dried shrimp). To further distinguish the aroma characteristics of dough with different addition amounts, fingerprints of the 7 groups of samples were constructed. The results are as follows: Figure 1 As shown, each row in the figure is a sample, each sample is repeated 3 times, and each column is a volatile substance. The darker the color in the figure, the higher the content of the substance.

[0164] The main differences in the fingerprint spectrum are divided into A, B, and C areas ( Figure 2 ). Area A contains 9 flavor substances common to all the added groups, and Area B contains 9 unique flavor substances generated by coconut-dried shrimp noodles, mainly . Coconut noodles did not generate unique flavor substances in this experiment. Area C contains 2 unique flavor substances generated by dried shrimp noodles.

[0165] The above results show that coconut-dried shrimp noodles can produce more good flavor substances, and the flavor differences among 5%, 8%, and 10% coconut-dried shrimp noodles are not significant, so choosing 5% addition may produce more good flavor substances. Therefore, from the perspective of flavor, 5% coconut-dried shrimp noodles are the best.

[0166] Therefore, subsequent experiments selected 5% added coconut-dried shrimp to further prepare nutritious and flavorful noodles rich in fish oil.

[0167] Example 6 Analysis of Nutritionally Fortified Flavored Noodles Rich in Fish Oil

[0168] (1) Dough color

[0169] The effect of different addition amounts on the color of the noodles is shown in Table 9. As the addition amount increases, the brightness of the noodles decreases from 79.41 to 69.35, the redness increases from 2.89 to 5.79 with the addition of microcapsules, and the redness increases to 6.02 with the addition of fish oil, and the yellowness also increases from 18.59 to 27.56. The addition of microcapsules makes the noodles yellow, while the addition of 1% fish oil makes the noodles slightly red ( Figure 3 ).

[0170] Table 9 Effect of different fish oil microcapsule addition amounts on dough color

[0171]

[0172] Note: Different lowercase letters indicate significant differences among groups, P < 0.05.

[0173] (2) Cooking characteristics of noodles

[0174] The effects of different addition amounts on the cooking characteristics of noodles are shown in Table 10. As the amount of microcapsules added increases, the optimal cooking time of noodles decreases. On the one hand, high addition amounts affect the hydration of gluten protein, resulting in a loose internal structure of noodles, which speeds up the contact between noodles and boiling water, making noodles easier to cook, thereby shortening the cooking time. There is no significant difference between adding fish oil and not adding fish oil.

[0175] There was a significant difference in the rate of broken strips between adding 1% fish oil and each microcapsule addition amount, and the rate of broken strips increased. There was no significant difference between the microcapsule addition amounts.

[0176] During the cooking process, starch granules absorb water and swell, and irreversible gelatinization occurs under the action of heat. The degree of disorder inside the starch granules increases, the volume expands, and some straight-chain starch and amylopectin precipitate and enter the noodle soup, which makes the noodle soup have a certain viscosity, produces a turbid soup phenomenon, and increases the cooking loss rate and water absorption rate. The higher the water absorption rate, the more uniform the gelatinization, the chewier the noodles and the higher the quality of the noodles. When a small amount of oil is added, it is beneficial to the extension of the noodles and the formation of gluten, and enhances the swelling effect of starch. Compared with no addition, the water absorption rate and cooking loss of each addition amount increase. With the increase of the amount of microcapsules added, the water absorption rate of noodles decreases, and there is a significant difference. The cooking loss first decreases and then increases. There is no significant difference in water absorption between adding fish oil and not adding it.

[0177] Table 10 Cooking characteristics of noodles with different fish oil microcapsule addition amounts

[0178]

[0179] Note: Different lowercase letters indicate significant differences among groups, P < 0.05.

[0180] (3) Texture characteristics of dough

[0181] The texture characteristics of noodles with different addition amounts are as follows Figure 4 , 5 As shown in the figure, with the increase of microcapsule addition, the hardness, viscosity and chewiness of noodles increased significantly. The addition of oil affected the water absorption process of noodles during cooking. The starch could not fully absorb water and swell, which led to the recovery of noodle hardness. There was no significant difference in elasticity. Hardness and chewiness were positively correlated. As the hardness increased, the energy required for simulated solid swallowing also increased. When the microcapsule addition amount was 10%, the elasticity reached a maximum value of 0.36, indicating that at this addition amount, the prepared noodles had good elasticity, which was consistent with the rheological properties results. Different addition amounts would reduce the resilience of noodles, from 0.14 to 0.11. There was no significant difference in resilience between 5%, 10% microcapsules and 1% fish oil addition.

[0182] Table 11 Texture characteristics of noodles with different fish oil microcapsule addition amounts

[0183] Addition amount Hardness / g Viscosity / g·sec elasticity Chewability Responsiveness 0% microcapsule <![CDATA[174.10±7.33 d ]]> <![CDATA[-16.15±0.82 a ]]> 0.34±0.04 <![CDATA[24.25±1.77 e ]]> <![CDATA[0.14±0.01 a ]]> 1% fish oil <![CDATA[317.47±6.27 b ]]> <![CDATA[-20.28±0.37 b ]]> 0.34±0.01 <![CDATA[74.68±3.48 b ]]> <![CDATA[0.12±0.004 b ]]> 5% microcapsule <![CDATA[176.5±9.57 d ]]> <![CDATA[-23.53±1.98 b ]]> 0.34±0.02 <![CDATA[49.64±2.35 d ]]> <![CDATA[0.12±0.003 bc ]]> 10% microcapsule <![CDATA[287.99±4.85 c ]]> <![CDATA[-34.02±3.35 c ]]> 0.36±0.02 <![CDATA[68.72±4.30 c ]]> <![CDATA[0.12±0.001 bc ]]> 15% microcapsule <![CDATA[378.05±16.81 a ]]> <![CDATA[-43.18±1.11 d ]]> 0.32±0.01 <![CDATA[88.24±0.42 a ]]> <![CDATA[0.11±0.002 c ]]>

[0184] Note: Different lowercase letters indicate significant differences among groups, P < 0.05.

[0185] (4) Rheological properties of dough

[0186] Dynamic rheology is one of the commonly used methods to explore and evaluate the rheological properties of noodles. Noodles are a typical viscoelastic object. The dynamic rheological properties of noodles are determined by their viscoelastic changes. The main measurement parameters include elastic modulus (G′) and viscous modulus (G″).

[0187] like Figure 6 As shown, within the frequency measurement range, G' is always higher than G", indicating that the dough system has typical viscoelastic properties, and the G' and G" values ​​of 10% addition are the highest in all groups. This indicates that 10% addition is more conducive to gluten polymerization than other additions, and improves the gluten strength of the dough. The G' and G" of 1% fish oil and 5% and 15% microcapsule additions are lower than those without addition. This indicates that the addition of 1% fish oil and 5% and 15% microcapsules cannot improve the rheological properties of noodles very well.

[0188] (5) Low-field NMR

[0189] LF-NMR is often used to study the form and changes of water in food. Water distribution affects the interaction between dough components, dough quality and the quality of the final product. The interaction between the main components of wheat flour and water affects the plasticity and functionality of the dough, and is closely related to the structural characteristics of the dough. Using LF-NMR, it was found that there are three main types of water states in fresh dough samples: bound water, semi-bound water and free water. The smaller the T2 value, the tighter the water in the dough is bound to the macromolecules, the more bound water and semi-bound water there are, and the less free water there is; conversely, it indicates that the water in the dough is loosely bound to the macromolecules and the free water content is high. P21, P22, and P23 represent the corresponding peak area ratios, representing the relative content of water in different states in the sample. The larger the peak area ratio, the higher the relative content of water in the phase. The ratio of the peak area to the total area at T2 increases, indicating that it affects the water distribution in the dough and improves the water retention of noodles. The auxiliary materials are embedded in the starch-protein gluten network to form a relatively stable three-dimensional structure, which more effectively restricts the movement of water molecules, shortens the relaxation time, and is more conducive to the stability of noodle quality.

[0190] Table 12 shows the relaxation times and peak areas of strongly bound water, weakly bound water, and free water. Figure 7 The main peak T22 accounts for about 91% and above of the total peak area. This observation indicates that the main type of water present in the dough is weakly bound water. However, there was no significant difference among the three microcapsule addition levels (5%, 10%, and 15%). 22 and A 总 The area of ​​microcapsule A is the smallest. Adding oil directly will affect the flow of water in the noodles. 22 and A 总 The area is the largest, which enhances the ability of the hydrophilic components in the noodles to bind to water molecules, which is beneficial for protein and starch to absorb water, and the noodles have high water retention.

[0191] Table 12 Noodles T2 and peak area with different fish oil microcapsule addition amounts

[0192]

[0193] Note: Different lowercase letters indicate significant differences among groups, P < 0.05.

[0194] (6) GC-IMS

[0195] A total of 51 monomeric or dimer volatile substances were identified in the five groups of samples, including 14 esters, 7 alcohols, 7 ketones, 5 aldehydes, 4 acids, 4 alkenes, 2 pyrazines, 1 furan, 1 ether, and 6 other compounds. The aroma of alcohols is relatively light, but can provide a long and soft taste to food. Ketones are mainly produced by thermal oxidation of unsaturated fatty acids or degradation of amino acids, which can give unique aroma and fruity flavor. Esters have excellent flavor characteristics such as milky, fruity, nutty, and caramel. Furans are produced by the Maillard reaction of sugars and amino compounds at high temperatures, and are an important source of coffee, caramel, and fruity flavors.

[0196] In order to further distinguish the aroma characteristics of dough under different addition amounts, fingerprints of 5 groups of samples were constructed. The results are as follows: Figure 8 As shown, each row in the figure is a sample, each sample is repeated 3 times, and each column is a volatile substance. The darker the color in the figure, the higher the content of the substance.

[0197] The main differences in the fingerprint spectrum are divided into A, B, C, D, and E areas ( Fig. 9 ).

[0198] Area A is the flavor that is not formed after adding fish oil: there are 3 flavors in this area, namely ethanol, ethyl formate and propionaldehyde. Area B is the unique flavor formed after adding microcapsules: there are 7 flavors in this area, namely 1,2-dimethoxyethane, 2-ethylfuran, 2-hexanol, acetone, methyl butyrate, n-butyl formate, isopropyl butyrate. It is mainly composed of esters and is an excellent flavor. Area C is the flavor substances formed by adding fish oil and microcapsules: there are 4 flavors in this area, namely 1-penten-3-ol, 2-methylpropionic acid, benzaldehyde, and N-nitrosodiethylamine. Area D is the unique flavor formed after adding fish oil: there are 21 kinds of flavors in this area, namely trans-2-pentenal, 1,4-dioxane, 2-methylpropanol, 2,3-butanedione, 2-furan methanol, 3-butenenitrile, 3-methylbutyl propionate, allyl cyanide, camphor terpene, cis-2-pentenol, ethyl 2-methylvalerate, ethyl acetoacetate, ethylpyrazine, 1-pentanol, propyl propionate, propylbenzene, styrene, α-pinene, 2-ethylbutyric acid, 3-heptene-2-one, 3-methylvaleric acid. It may be due to lipid oxidation that many different types of flavor substances are produced, resulting in a chaotic flavor. Area E is the flavor shared by fish oil and no fish oil added: there are 8 kinds of flavors in this area, 2-acetylpyrazine, 2-butanone, acetic acid, methyl acetate, isobutyl formate, methyl propionate, methyl tert-butyl ether, 3-methylbutyl propionate. It is mainly composed of esters. Compared with adding microcapsules, fish oil produces more flavor substances, but its lipids are also easily oxidized, which can easily produce chaotic flavor substances. Therefore, compared with fish oil, adding microcapsules will form more stable flavor substances.

[0199] (7) Electronic nose analysis

[0200] Depend on Fig.10 The radar chart shows that the sensors with the strongest response intensity among the 10 sensors are W5S and W1W, which are sensitive to nitrogen oxides and sulfides respectively. The addition of fish oil and microcapsules reduced the sulfide flavor. The microcapsule group had higher nitrogen oxide flavor substances than the fish oil group, but there was no significant difference between the groups.

[0201] The electronic nose principal component analysis method was used to analyze noodles with different addition amounts. Fig.11 It can be seen that the contribution rate of aroma to the main components PC1 and PC2 is 74.8% and 10.7% respectively, and the cumulative contribution rate reaches 85.5%, indicating that a large amount of effective information exists in the first main component, and these two main components can better reflect the overall information of aroma. The distances of samples with different microcapsule addition amounts are relatively close, the aroma differences are small, and their smells have certain similarities.

[0202] (8) Sensory evaluation results

[0203] Table 13 Sensory evaluation results of noodles with different fish oil microcapsule addition amounts

[0204]

[0205] The sensory evaluation results of noodles with different addition amounts are shown in Table 13. The highest comprehensive evaluation score is 10% fish oil microcapsule noodles, with a score of 81.67 points

[0206] In summary, the present invention adds 5% coconut-dried shrimp flavoring product, and adds different amounts (5%, 10%, 15%) of fish oil microcapsules and 1% fish oil to flavor and strengthen the nutrition of noodles. The color, cooking characteristics, texture characteristics, rheological characteristics, moisture distribution, sensory evaluation and volatile flavor substances of noodles are measured and compared. The addition of fish oil microcapsules makes the dough yellow, and the addition of fish oil makes the dough red. Each addition amount increases the cooking time, water absorption rate and cooking loss of noodles, while 1% fish oil significantly increases the breaking rate of noodles. Each addition amount increases the hardness and chewiness of noodles and reduces the resilience, but the addition amount of 10% fish oil microcapsules has the highest elasticity. The rheological property results are consistent with the texture characteristics, and the addition amount of 10% fish oil microcapsules makes the noodles more viscoelastic. 10% fish oil microcapsules enhance the ability of hydrophilic components in noodles to bind to water molecules, which is more conducive to protein and starch water absorption. The sensory evaluation score of 10% fish oil microcapsules was the highest, at 81.67 points. Adding microcapsules is more likely to produce stable flavor substances than fish oil, mainly ester substances. There is little difference in flavor between 10% and 15% microcapsules, so choosing 10% microcapsules can form a better flavor.

[0207] Therefore, combining all the above data and their trends, it can be seen that by adding 3-5% coconut-dried shrimp flavoring products and 8-12% fish oil microcapsules, the noodles can be flavored and nutritionally enhanced without destroying the gluten network structure. The addition of fish oil microcapsules makes the noodles rich in DHA, meeting the need for intake of Omega-3 unsaturated fatty acids, and achieving the purpose of nutritionally enhanced flavored noodles.

[0208] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A nutritionally fortified flavored noodle rich in fish oil, characterized in that: The total dry-based raw material formula of the fish oil-rich nutritional fortified flavor noodles comprises the following components: 83-89% flour, 3-5% coconut-dried shrimp compound, and 8-12% fish oil microcapsules.

2. The nutritionally fortified flavored noodles rich in fish oil according to claim 1, characterized in that: The preparation method of the shredded coconut-dried shrimp composite comprises the following steps: mixing the dried shrimp and shredded coconut, fully reacting at 110-120° C., and post-treating to obtain the shredded coconut-dried shrimp composite.

3. The nutritionally fortified flavored noodles rich in fish oil according to claim 1, characterized in that: The mass ratio of the shredded coconut to the dried shrimp is (4-10):

1.

4. The nutritionally fortified flavored noodles rich in fish oil according to claim 1, characterized in that: The preparation method of the fish oil microcapsules comprises the following steps: S1. The fish oil and protein solution are thoroughly mixed to obtain a fish oil emulsion; S2. Add the solution containing the complex coagulation inducing agent to the fish oil emulsion obtained in step S1, mix thoroughly, adjust the pH, fully carry out complex coagulation, filter to remove water, and obtain fish oil microcapsules.

5. The fish oil-rich nutritionally fortified flavored noodles according to claim 4, characterized in that: The protein includes gelatin, soy protein, whey protein or casein.

6. The fish oil-rich nutritionally fortified flavored noodles according to claim 4, characterized in that: The complex coagulation inducing agent includes sodium hexametaphosphate, carboxymethyl cellulose or sodium alginate.

7. The fish oil-rich nutritionally fortified flavored noodles according to claim 4, characterized in that: The final concentration of the protein in the fish oil microcapsules is 2-5 wt%.

8. The fish oil-rich nutritionally fortified flavored noodles according to claim 4, characterized in that: The final concentration of the complex coacervation inducer in the fish oil microcapsules is 0.2-0.6 wt %.

9. The method for preparing the nutritionally fortified flavored noodles rich in fish oil according to any one of claims 1 to 8, characterized in that: The method comprises the following steps: fully mixing the total dry raw materials and water, and sequentially kneading, resting, pressing and cutting the noodles to obtain the nutrition-enhanced flavor noodles rich in fish oil.

10. The preparation method according to claim 9, characterized in that: The mass ratio of the total dry raw materials to water is 1:(0.36-0.5).

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