Production method of vegetable protein powder noodles

Abstract

The invention discloses an enhanced food condiment for seasoning vegetable protein powder noodles, a preparation method of the enhanced food condiment, and a production method of the vegetable protein powder noodles by using the condiment. The condiment is prepared by a fermentation method, and contains multiple raw materials such as compound amino acid, astaxanthin, compound fruit and vegetable extract, compound marine product extract and the like, so that the nutritional ingredients and flavor of the condiment are enriched. In the preparation process of the condiment, specific fermentation conditions and subsequent treatment processes are adopted, so that the quality and stability of the product are ensured. According to the production method of the vegetable protein powder noodles, the seasoning is uniformly blended into the noodles, and the vegetable protein powder noodles which are convenient to store, delicious and nutritional are prepared through the steps of mixing, stirring, dough standing, dough pressing, slitting, drying and the like. The edible value and market competitiveness of the noodles are improved, and the requirements of consumers for healthy, delicious and fast food are met.

Description

Technical Field

[0001] The invention belongs to the field of fermented seasoning foods, and specifically discloses an enhanced food seasoning for seasoning vegetable protein powder noodles and a preparation method thereof, as well as a method for producing vegetable protein powder noodles using the seasoning. Background Art

[0002] As one of the traditional staple foods, noodles are deeply loved by consumers around the world. With people's pursuit of healthy diet and increasing attention to the nutritional value of food, vegetable protein powder noodles are gradually favored by the market due to their high protein and low fat characteristics. However, in the production process of vegetable protein powder noodles, the selection and addition of seasonings have a crucial impact on the taste, flavor and nutritional value of noodles.

[0003] In the prior art, the condiments for vegetable protein powder noodles are mostly traditional condiments, such as salt, monosodium glutamate, soy sauce, etc. Although these condiments can provide a certain taste and flavor, they often have the problems of single nutrition, bland taste, and poor integration with the basic materials of noodles. Specifically, the nutritional components of traditional condiments are relatively limited and cannot meet the needs of modern consumers for comprehensive and balanced nutrition; at the same time, since these condiments are mostly in powder or granular form, the mixing uniformity with the basic materials of noodles is poor, which easily leads to uneven distribution of condiments in the finished noodles, affecting the consistency of taste and flavor.

[0004] In addition, the condiment adding method in the prior art also has certain limitations. Traditionally, condiments are mostly added after the noodle base materials are evenly mixed, and the condiments are evenly distributed by stirring. However, this method often makes it difficult to achieve complete integration of the condiments, and the structure of the noodle base materials is easily destroyed during the stirring process, affecting the quality and taste of the noodles. At the same time, the addition of condiments may also affect the proofing and pressing process of the noodles, further increasing the difficulty and cost of production. Summary of the invention

[0005] In view of the deficiencies of the prior art, the present invention provides an enhanced food seasoning for seasoning vegetable protein powder noodles and a preparation method thereof, as well as a method for producing vegetable protein powder noodles using the seasoning.

[0006] The present invention includes the following technical solutions:

[0007] An enhanced food seasoning for seasoning vegetable protein powder noodles, the seasoning comprising the following raw material components and prepared by a fermentation method:

[0008] Complex amino acids: including lysine, threonine, tryptophan, phenylalanine, methionine, valine, leucine, and isoleucine;

[0009] Astaxanthin: extracted from microalgae, yeast or crustaceans;

[0010] Composite fruit and vegetable extracts: selected from apple extract, carrot extract, spinach extract, tomato extract, blueberry extract;

[0011] Composite marine extracts: extracted from a variety of seaweed, fish, shrimp, crab and shellfish;

[0012] Leavening agent: includes one or more of lactic acid bacteria, yeast and mold;

[0013] Other auxiliary materials: including but not limited to seasonings, preservatives and thickeners, wherein the seasonings include but are not limited to one or more of monosodium glutamate, chicken powder, disodium ribonucleotide, soy sauce powder, vinegar powder and spice powder;

[0014] The preparation method is as follows:

[0015] a) mixing amino acids, astaxanthin, compound fruit and vegetable extracts, compound seafood extracts and other auxiliary materials in a certain proportion;

[0016] b) adding an appropriate amount of water to form a uniform mixture;

[0017] c) inoculating a fermentation agent into the mixture and fermenting under certain temperature, humidity and oxygen conditions;

[0018] d) After the fermentation is completed, the product is subjected to subsequent processing, including but not limited to filtering, concentrating, drying and packaging, to finally obtain the condiment.

[0019] Furthermore, the above-mentioned enhanced food seasoning for seasoning vegetable protein powder noodles is characterized in that, by weight, the seasoning is composed of the following raw materials:

[0020]

[0021] The composite amino acids consist of lysine, threonine, tryptophan, phenylalanine, methionine, valine, leucine and isoleucine;

[0022] The composite fruit and vegetable extract consists of apple extract, carrot extract, spinach extract, tomato extract and blueberry extract;

[0023] The composite marine product extract is composed of extracts of seaweed, fish, shrimp, crab and shellfish;

[0024] The fermentation agent consists of Lactococcus lactis, Saccharomyces cerevisiae and Aspergillus oryzae.

[0025] Furthermore, the above-mentioned enhanced food seasoning for seasoning vegetable protein powder noodles is prepared by the following steps:

[0026] a. Put 10 parts of fresh apples, 2-4 parts of carrots, 1-2 parts of spinach, 3-6 parts of tomatoes and 0.5-1 parts of blueberries into a blender by weight, set the temperature to 4-10°C, and stir and mix thoroughly to obtain fruit and vegetable juice;

[0027] b. The fruit and vegetable juice is sent to the concentrator, and the excess water is removed through low-temperature vacuum concentration technology to concentrate the fruit and vegetable juice into 1.05-1.1g / mL fruit and vegetable paste;

[0028] c. The above-mentioned fruit and vegetable paste is granulated by low-temperature vacuum drying to prepare fruit and vegetable powder for later use, which is the composite fruit and vegetable extract.

[0029] Furthermore, the above-mentioned enhanced food seasoning for seasoning vegetable protein powder noodles is prepared by the following steps:

[0030] 1) Raw material preparation

[0031] Weigh the following raw materials by weight:

[0032] Seaweed: Choose fresh kelp Laminaria japonica;

[0033] Fish: Use fresh mackerel Scomber scombrus;

[0034] Shrimp: Choose fresh whiteleg shrimp Litopenaeus vannamei;

[0035] Crab: Use fresh swimming crab Portunus trituberculatus;

[0036] Shellfish: Use fresh scallops Pecten maximus;

[0037] 2) Crushing

[0038] Wash the prepared kelp, mackerel, white shrimp, swimming crab and scallop separately to remove mud, sand and impurities;

[0039] Use a food grinder to grind the cleaned raw materials into particle sizes suitable for fermentation;

[0040] 3) Fermentation process

[0041] Preparation of starter culture: Lactococcus lactis, Saccharomyces cerevisiae and Aspergillus oryzae are mixed in a certain proportion as a starter culture;

[0042] Inoculation and fermentation: Mix the crushed raw materials evenly, then inoculate the starter, control the fermentation temperature, humidity and oxygen conditions, and ferment for a period of time;

[0043] 4) Concentration and drying

[0044] Fermentation broth treatment: After fermentation, the fermentation broth is filtered to remove impurities and incompletely fermented residues;

[0045] Concentration: Use vacuum concentration equipment to concentrate the filtered fermentation liquid;

[0046] Drying: The concentrated fermentation liquid is spray-dried or vacuum-dried to prepare a powdered composite seafood extract. The temperature during the drying process must be controlled to be no higher than 50°C.

[0047] Furthermore, in the above-mentioned enhanced food seasoning for seasoning vegetable protein powder noodles, in the preparation of the starter, the bacterial amount ratio of Lactococcus lactis, Saccharomyces cerevisiae and Aspergillus oryzae is 1:1:2.

[0048] Furthermore, in the above-mentioned enhanced food seasoning for seasoning vegetable protein powder noodles, the fermentation temperature during the inoculation fermentation is controlled between 25° C. and 35° C., the fermentation time is 3-7 days, and a certain ventilation volume is maintained during the fermentation for 1-2 days to meet the growth requirements of Aspergillus oryzae; as the fermentation proceeds, the ventilation volume is gradually reduced to create an anaerobic environment, which is conducive to the fermentation of Lactococcus lactis and Saccharomyces cerevisiae.

[0049] The present invention also discloses a method for preparing the enhanced food seasoning for vegetable protein powder noodles, comprising the following steps: mixing composite amino acids, composite fruit and vegetable extracts, composite seafood extracts and seasonings, further grinding the mixture, and passing the mixture through a 200-mesh sieve to obtain the seasoning.

[0050] The invention also discloses a method for producing vegetable protein powder noodles, using any one of the above-mentioned condiments.

[0051] Furthermore, the production method of the above-mentioned vegetable protein powder noodles comprises the following steps:

[0052] S1 Mix basic materials: Mix plant protein powder, wheat flour and yeast powder evenly;

[0053] S2 adding seasoning: adding the prepared seasoning to the base material in proportion so that the seasoning can be evenly distributed;

[0054] S3 Add water and stir: gradually add appropriate amount of water, stirring while adding, until a uniform, smooth dough with the aroma of seasoning is formed;

[0055] S4: Let the dough rest for 1-2 hours to ferment and relax the gluten network, thus improving the elasticity and toughness of the noodles.

[0056] S5: The dough is pressed into thin sheets by the dough pressing machine, and then cut into noodles of a specified width by the strip cutting machine;

[0057] S6 Drying treatment: using low-temperature pre-drying to dry the noodles until the moisture content is less than 15%, and vacuum packaging to obtain vegetable protein powder noodles.

[0058] Furthermore, the above-mentioned method for producing vegetable protein powder noodles comprises, by weight, 50 parts of vegetable protein powder, 150 parts of wheat flour, 5-10 parts of yeast powder, and 10-20 parts of seasonings.

[0059] Furthermore, in the above-mentioned method for producing vegetable protein powder noodles, the vegetable protein powder includes but is not limited to: one or more of flaxseed protein powder, flaxseed protein powder, safflower kernel protein powder, cyperus oleifera protein powder and walnut protein powder.

[0060] Compared with the prior art, the present invention has the following beneficial effects:

[0061] The present invention proposes an enhanced food seasoning for seasoning vegetable protein powder noodles and a preparation method thereof, as well as a method for producing vegetable protein powder noodles using the seasoning. The seasoning is prepared by a fermentation method and contains a variety of nutritious raw material components, such as composite amino acids, astaxanthin, composite fruit and vegetable extracts, and composite seafood extracts, etc., which not only provides a rich taste and flavor, but also significantly improves the nutritional value of noodles. At the same time, the preparation method and addition method of the seasoning have also been optimized to ensure the good integration and uniform distribution of the seasoning and the basic material of the noodles, thereby improving the quality and taste consistency of the noodles.

[0062] The plant protein powder used in the present invention includes flaxseed protein powder, flaxseed protein powder, safflower protein powder, cyperus rotundus protein powder and walnut protein powder, all of which are rich in high-quality plant protein and a variety of nutrients beneficial to the human body. Flaxseed and flaxseed protein powders are not only high in protein content, but also rich in Omega-3 fatty acids, which are helpful for cardiovascular health; safflower protein powder is famous for its rich antioxidants, which helps to resist free radicals; cyperus rotundus protein powder contains a balanced amino acid composition and is easy to digest and absorb; walnut protein powder brings unsaturated fatty acids and a variety of vitamins and minerals, which are beneficial to brain health. Adding these plant protein powders to noodles can not only significantly improve the nutritional value of noodles, making them rich in high-quality protein, dietary fiber and a variety of trace elements, but also ensure that the noodles have a delicate taste, unique flavor and balanced nutrition through the optimization and fusion technology of condiments, meeting the higher pursuit of modern people for healthy diet.

[0063] In summary, the present invention aims to solve the problems of single nutrition, bland taste and poor integration with noodle base materials in the prior art plant protein powder noodle seasoning, and provide a healthier, more delicious and easy-to-produce plant protein powder noodle product. BRIEF DESCRIPTION OF THE DRAWINGS

[0064] Figure 1 Comparison of protein content (g) in the noodles of Examples 1-3 and Comparative Examples 1-4;

[0065] Figure 2 Comparison of dietary fiber (g) in the noodles of Examples 1-3 and Comparative Examples 1-4;

[0066] Figure 3 Comparison of vitamins (mg) in the noodles of Examples 1-3 and Comparative Examples 1-4;

[0067] Figure 4 Comparison of trace elements (mg) in the noodles of Examples 1-3 and Comparative Examples 1-4. DETAILED DESCRIPTION

[0068] An enhanced food seasoning for seasoning vegetable protein powder noodles, the seasoning comprising the following raw materials in parts by weight:

[0069]

[0070] The composite amino acids consist of lysine, threonine, tryptophan, phenylalanine, methionine, valine, leucine and isoleucine;

[0071] The composite fruit and vegetable extract consists of apple extract, carrot extract, spinach extract, tomato extract and blueberry extract;

[0072] The composite marine product extract is composed of extracts of seaweed, fish, shrimp, crab and shellfish;

[0073] The fermentation agent consists of Lactococcus lactis, Saccharomyces cerevisiae and Aspergillus oryzae.

[0074] The composite fruit and vegetable extract is prepared by the following steps:

[0075] a. Put 10 parts of fresh apples, 3 parts of carrots, 1.5 parts of spinach, 3-6 parts of tomatoes and 0.75 parts of blueberries into a blender by weight, set the temperature to 4-10°C, and stir and mix thoroughly to obtain fruit and vegetable juice;

[0076] b. The fruit and vegetable juice is sent to the concentrator, and the excess water is removed through low-temperature vacuum concentration technology to concentrate the fruit and vegetable juice into 1.05-1.1g / mL fruit and vegetable paste;

[0077] c. The above-mentioned fruit and vegetable paste is granulated by low-temperature vacuum drying to prepare fruit and vegetable powder for later use, which is the composite fruit and vegetable extract.

[0078] The composite marine product extract is prepared by the following steps:

[0079] 1) Raw material preparation

[0080] Weigh the following raw materials by weight:

[0081] Seaweed: Choose fresh kelp Laminaria japonica;

[0082] Fish: Use fresh mackerel Scomber scombrus;

[0083] Shrimp: Choose fresh whiteleg shrimp Litopenaeus vannamei;

[0084] Crab: Use fresh swimming crab Portunus trituberculatus;

[0085] Shellfish: Use fresh scallops Pecten maximus;

[0086] 2) Crushing

[0087] Wash the prepared kelp, mackerel, white shrimp, swimming crab and scallop separately to remove mud, sand and impurities;

[0088] Use a food grinder to grind the cleaned raw materials into particle sizes suitable for fermentation;

[0089] 3) Fermentation process

[0090] Preparation of starter culture: Lactococcus lactis, Saccharomyces cerevisiae and Aspergillus oryzae are mixed in a certain proportion as a starter culture;

[0091] Inoculation and fermentation: Mix the crushed raw materials evenly, then inoculate the starter, control the fermentation temperature, humidity and oxygen conditions, and ferment for a period of time;

[0092] 4) Concentration and drying

[0093] Fermentation broth treatment: After fermentation, the fermentation broth is filtered to remove impurities and incompletely fermented residues;

[0094] Concentration: Use vacuum concentration equipment to concentrate the filtered fermentation liquid;

[0095] Drying: The concentrated fermentation liquid is spray dried or vacuum dried to prepare a powdered composite seafood extract. The temperature during the drying process must be controlled to be no higher than 50°C.

[0096] In the preparation of the fermentation agent, the bacterial amount ratio of Lactococcus lactis, Saccharomyces cerevisiae and Aspergillus oryzae is 1:1:2.

[0097] During the inoculation fermentation, the fermentation temperature is controlled at 32° C. and the fermentation time is 7 days. During the fermentation 1-2 days, a certain ventilation volume is maintained to meet the growth demand of Aspergillus oryzae. As the fermentation proceeds, the ventilation volume is gradually reduced to create an anaerobic environment, which is conducive to the fermentation of Lactococcus lactis and Saccharomyces cerevisiae.

[0098] The preparation method of the seasoning comprises the following steps: mixing the composite amino acid, the composite fruit and vegetable extract, the composite seafood extract and the seasoning, further grinding the mixture and passing the mixture through a 200-mesh sieve to obtain the seasoning.

[0099] 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.

[0100] Example 1

[0101] An enhanced food seasoning for seasoning vegetable protein powder noodles, the seasoning comprising the following raw materials in parts by weight:

[0102]

[0103] The composite amino acids consist of lysine, threonine, tryptophan, phenylalanine, methionine, valine, leucine and isoleucine;

[0104] The composite fruit and vegetable extract consists of apple extract, carrot extract, spinach extract, tomato extract and blueberry extract;

[0105] The composite marine product extract is composed of extracts of seaweed, fish, shrimp, crab and shellfish;

[0106] The fermentation agent consists of Lactococcus lactis, Saccharomyces cerevisiae and Aspergillus oryzae.

[0107] The composite fruit and vegetable extract is prepared by the following steps:

[0108] a. Put 10 parts of fresh apples, 3 parts of carrots, 1.5 parts of spinach, 3-6 parts of tomatoes and 0.75 parts of blueberries into a blender by weight, set the temperature to 4-10°C, and stir and mix thoroughly to obtain fruit and vegetable juice;

[0109] b. The fruit and vegetable juice is sent to the concentrator, and the excess water is removed through low-temperature vacuum concentration technology to concentrate the fruit and vegetable juice into 1.05-1.1g / mL fruit and vegetable paste;

[0110] c. The above-mentioned fruit and vegetable paste is granulated by low-temperature vacuum drying to prepare fruit and vegetable powder for later use, which is the composite fruit and vegetable extract.

[0111] The composite marine product extract is prepared by the following steps:

[0112] 1) Raw material preparation

[0113] Weigh the following raw materials by weight:

[0114] Seaweed: Choose fresh kelp Laminaria japonica;

[0115] Fish: Use fresh mackerel Scomber scombrus;

[0116] Shrimp: Choose fresh whiteleg shrimp Litopenaeus vannamei;

[0117] Crab: Use fresh swimming crab Portunus trituberculatus;

[0118] Shellfish: Use fresh scallops Pecten maximus;

[0119] 2) Crushing

[0120] Wash the prepared kelp, mackerel, white shrimp, swimming crab and scallop separately to remove mud, sand and impurities;

[0121] Use a food grinder to grind the cleaned raw materials into particle sizes suitable for fermentation;

[0122] 3) Fermentation process

[0123] Preparation of starter culture: Lactococcus lactis, Saccharomyces cerevisiae and Aspergillus oryzae are mixed in a certain proportion as a starter culture;

[0124] Inoculation and fermentation: Mix the crushed raw materials evenly, then inoculate the starter, control the fermentation temperature, humidity and oxygen conditions, and ferment for a period of time;

[0125] 4) Concentration and drying

[0126] Fermentation broth treatment: After fermentation, the fermentation broth is filtered to remove impurities and incompletely fermented residues;

[0127] Concentration: Use vacuum concentration equipment to concentrate the filtered fermentation liquid;

[0128] Drying: The concentrated fermentation liquid is spray-dried or vacuum-dried to prepare a powdered composite seafood extract. The temperature during the drying process must be controlled to be no higher than 50°C.

[0129] In the preparation of the fermentation agent, the bacterial amount ratio of Lactococcus lactis, Saccharomyces cerevisiae and Aspergillus oryzae is 1:1:2.

[0130] During the inoculation fermentation, the fermentation temperature is controlled at 32° C. and the fermentation time is 7 days. During the fermentation 1-2 days, a certain ventilation volume is maintained to meet the growth demand of Aspergillus oryzae. As the fermentation proceeds, the ventilation volume is gradually reduced to create an anaerobic environment, which is conducive to the fermentation of Lactococcus lactis and Saccharomyces cerevisiae.

[0131] Example 2

[0132] An enhanced food seasoning for seasoning vegetable protein powder noodles, the seasoning comprising the following raw materials in parts by weight:

[0133] 15 servings of complex amino acids

[0134] 4.5 parts of astaxanthin

[0135] 45 servings of compound fruit and vegetable extract

[0136] 45 servings of composite marine extract

[0137] 7.5 parts of leavening agent

[0138] Other auxiliary materials in appropriate amounts;

[0139] The composite amino acids consist of lysine, threonine, tryptophan, phenylalanine, methionine, valine, leucine and isoleucine;

[0140] The composite fruit and vegetable extract consists of apple extract, carrot extract, spinach extract, tomato extract and blueberry extract;

[0141] The composite marine product extract is composed of extracts of seaweed, fish, shrimp, crab and shellfish;

[0142] The fermentation agent consists of Lactococcus lactis, Saccharomyces cerevisiae and Aspergillus oryzae.

[0143] The composite fruit and vegetable extract is prepared by the following steps:

[0144] a. Put 10 parts of fresh apples, 3 parts of carrots, 1.5 parts of spinach, 3-6 parts of tomatoes and 0.75 parts of blueberries into a blender by weight, set the temperature to 4-10°C, and stir and mix thoroughly to obtain fruit and vegetable juice;

[0145] b. The fruit and vegetable juice is sent to the concentrator, and the excess water is removed through low-temperature vacuum concentration technology to concentrate the fruit and vegetable juice into 1.05-1.1g / mL fruit and vegetable paste;

[0146] c. The above-mentioned fruit and vegetable paste is granulated by low-temperature vacuum drying to prepare fruit and vegetable powder for later use, which is the composite fruit and vegetable extract.

[0147] The composite marine product extract is prepared by the following steps:

[0148] 1) Raw material preparation

[0149] Weigh the following raw materials by weight:

[0150] Seaweed: Choose fresh kelp Laminaria japonica;

[0151] Fish: Use fresh mackerel Scomber scombrus;

[0152] Shrimp: Choose fresh whiteleg shrimp Litopenaeus vannamei;

[0153] Crab: Use fresh swimming crab Portunus trituberculatus;

[0154] Shellfish: Use fresh scallops Pecten maximus;

[0155] 2) Crushing

[0156] Wash the prepared kelp, mackerel, white shrimp, swimming crab and scallop separately to remove mud, sand and impurities;

[0157] Use a food grinder to grind the cleaned raw materials into particle sizes suitable for fermentation;

[0158] 3) Fermentation process

[0159] Preparation of starter culture: Lactococcus lactis, Saccharomyces cerevisiae and Aspergillus oryzae are mixed in a certain proportion as a starter culture;

[0160] Inoculation and fermentation: Mix the crushed raw materials evenly, then inoculate the starter, control the fermentation temperature, humidity and oxygen conditions, and ferment for a period of time;

[0161] 4) Concentration and drying

[0162] Fermentation broth treatment: After fermentation, the fermentation broth is filtered to remove impurities and incompletely fermented residues;

[0163] Concentration: Use vacuum concentration equipment to concentrate the filtered fermentation liquid;

[0164] Drying: The concentrated fermentation liquid is spray dried or vacuum dried to prepare a powdered composite seafood extract. The temperature during the drying process must be controlled to be no higher than 50°C.

[0165] In the preparation of the fermentation agent, the bacterial amount ratio of Lactococcus lactis, Saccharomyces cerevisiae and Aspergillus oryzae is 1:1:2.

[0166] During the inoculation fermentation, the fermentation temperature is controlled at 32° C. and the fermentation time is 7 days. During the fermentation 1-2 days, a certain ventilation volume is maintained to meet the growth demand of Aspergillus oryzae. As the fermentation proceeds, the ventilation volume is gradually reduced to create an anaerobic environment, which is conducive to the fermentation of Lactococcus lactis and Saccharomyces cerevisiae.

[0167] Example 3

[0168] An enhanced food seasoning for seasoning vegetable protein powder noodles, the seasoning comprising the following raw materials in parts by weight:

[0169]

[0170] The composite amino acids consist of lysine, threonine, tryptophan, phenylalanine, methionine, valine, leucine and isoleucine;

[0171] The composite fruit and vegetable extract consists of apple extract, carrot extract, spinach extract, tomato extract and blueberry extract;

[0172] The composite marine product extract is composed of extracts of seaweed, fish, shrimp, crab and shellfish;

[0173] The fermentation agent consists of Lactococcus lactis, Saccharomyces cerevisiae and Aspergillus oryzae.

[0174] The composite fruit and vegetable extract is prepared by the following steps:

[0175] a. Put 10 parts of fresh apples, 3 parts of carrots, 1.5 parts of spinach, 3-6 parts of tomatoes and 0.75 parts of blueberries into a blender by weight, set the temperature to 4-10°C, and stir and mix thoroughly to obtain fruit and vegetable juice;

[0176] b. The fruit and vegetable juice is sent to the concentrator, and the excess water is removed through low-temperature vacuum concentration technology to concentrate the fruit and vegetable juice into 1.05-1.1g / mL fruit and vegetable paste;

[0177] c. The above-mentioned fruit and vegetable paste is granulated by low-temperature vacuum drying to prepare fruit and vegetable powder for later use, which is the composite fruit and vegetable extract.

[0178] The composite marine product extract is prepared by the following steps:

[0179] 1) Raw material preparation

[0180] Weigh the following raw materials by weight:

[0181] Seaweed: Choose fresh kelp Laminaria japonica;

[0182] Fish: Use fresh mackerel Scomber scombrus;

[0183] Shrimp: Choose fresh whiteleg shrimp Litopenaeus vannamei;

[0184] Crab: Use fresh swimming crab Portunus trituberculatus;

[0185] Shellfish: Use fresh scallops Pecten maximus;

[0186] 2) Crushing

[0187] Wash the prepared kelp, mackerel, white shrimp, swimming crab and scallop separately to remove mud, sand and impurities;

[0188] Use a food grinder to grind the cleaned raw materials into particle sizes suitable for fermentation;

[0189] 3) Fermentation process

[0190] Preparation of starter culture: Lactococcus lactis, Saccharomyces cerevisiae and Aspergillus oryzae are mixed in a certain proportion as a starter culture;

[0191] Inoculation and fermentation: Mix the crushed raw materials evenly, then inoculate the starter, control the fermentation temperature, humidity and oxygen conditions, and ferment for a period of time;

[0192] 4) Concentration and drying

[0193] Fermentation broth treatment: After fermentation, the fermentation broth is filtered to remove impurities and incompletely fermented residues;

[0194] Concentration: Use vacuum concentration equipment to concentrate the filtered fermentation liquid;

[0195] Drying: The concentrated fermentation liquid is spray-dried or vacuum-dried to prepare a powdered composite seafood extract. The temperature during the drying process must be controlled to be no higher than 50°C.

[0196] In the preparation of the fermentation agent, the bacterial amount ratio of Lactococcus lactis, Saccharomyces cerevisiae and Aspergillus oryzae is 1:1:2.

[0197] During the inoculation fermentation, the fermentation temperature is controlled at 32° C. and the fermentation time is 7 days. During the fermentation 1-2 days, a certain ventilation volume is maintained to meet the growth demand of Aspergillus oryzae. As the fermentation proceeds, the ventilation volume is gradually reduced to create an anaerobic environment, which is conducive to the fermentation of Lactococcus lactis and Saccharomyces cerevisiae.

[0198] Comparative Example 1

[0199] The composite fruit and vegetable extract is not contained, and the other parts are the same as those in Example 2.

[0200] Comparative Example 2

[0201] No fermentation agent is contained, the composite marine product extract is not fermented, and the rest is the same as in Example 2.

[0202] Comparative Example 3

[0203] The composite marine product extract is not contained, and the other parts are the same as those in Example 2.

[0204] Comparative Example 4

[0205] Does not contain composite fruit and vegetable extracts and composite marine extracts.

[0206] Preparation Example

[0207] The method for producing vegetable protein powder noodles using the condiments of Examples 1-3 and Comparative Examples 1-4 comprises the following steps:

[0208] S1 Mix basic materials: Mix plant protein powder, wheat flour and yeast powder evenly;

[0209] S2 adding seasoning: adding the prepared seasoning to the base material in proportion so that the seasoning can be evenly distributed;

[0210] S3 Add water and stir: gradually add appropriate amount of water, stirring while adding, until a uniform, smooth dough with the aroma of seasoning is formed;

[0211] S4: Let the dough rest for 1-2 hours to ferment and relax the gluten network, thus improving the elasticity and toughness of the noodles.

[0212] S5: The dough is pressed into thin sheets by the dough pressing machine, and then cut into noodles of a specified width by the strip cutting machine;

[0213] S6 Drying treatment: using low-temperature pre-drying to dry the noodles until the moisture content is less than 15%, and vacuum packaging to obtain vegetable protein powder noodles;

[0214] The invention comprises, by weight, 50 parts of vegetable protein powder, 150 parts of wheat flour, 5-10 parts of yeast powder and 10-20 parts of seasoning.

[0215] The plant protein powder is prepared by mixing flaxseed protein powder, flax seed protein powder, safflower kernel protein powder, cyperus oleifera protein powder and walnut protein powder.

[0216] Test Example 1

[0217] The noodles prepared in Examples 1-3 and Comparative Examples 1-4 were subjected to nutritional tests, and the results are shown in Tables 1 and Figure 1-4 shown.

[0218] Table 1 Nutritional composition test of vegetable protein powder noodles (100g)

[0219]

[0220] It can be seen from the test data in Table 1 above that the vegetable protein powder noodles containing specific seasonings disclosed in the present invention are rich in protein, dietary fiber, vitamins and trace elements, have satisfactory nutritional components, and can be eaten by pregnant women, the elderly or the weak. From the data comparison of Example 2 and Comparative Examples 1-4, it can be seen that the addition of composite fruit and vegetable extracts can greatly increase the dietary fiber and trace element content in the noodles, and the addition of composite seafood extracts, especially composite seafood extracts fermented by specific strains, can greatly increase the content of vitamins and trace elements in the noodles; the addition of composite fruit and vegetable extracts and composite seafood extracts can synergistically increase the protein and dietary fiber content and trace element content in the noodles.

[0221] Test Example 2

[0222] Fusion and uniformity testing

[0223] Observe the cross section and surface of the noodles to check whether the seasoning is evenly distributed in the noodles. At the same time, evaluate the integration of the seasoning through indicators such as the color and taste of the soup after cooking the noodles.

[0224] Results: The seasonings of Examples 1-3 were evenly distributed in the noodles and well integrated with the noodle base material. The soup of the noodles after cooking was clear and delicious. However, the composite seafood extract of Comparative Example 2 was not fermented and was not well integrated with the noodle base material. The soup of the noodles after cooking was turbid and had poor sensory properties.

[0225] Test Example 3

[0226] Taste and flavor evaluation

[0227] A sensory evaluation team of 25 people was organized to conduct a blind test to score and evaluate the taste indicators of the noodles, such as softness, smoothness, and chewiness, as well as the flavor richness and layering of the noodles. Each item was scored 1-5 points, and the average value was taken. The results are shown in Table 2.

[0228] Table 2 Taste and flavor evaluation

[0229] Hardness Smoothness Chewy Flavor Layering Example 1 4.53 4.42 4.38 4.78 4.67 Example 2 4.65 4.34 4.42 4.69 4.65 Example 3 4.72 4.28 4.54 4.73 4.65 Comparative Example 1 4.12 4.54 4.62 3.87 3.65 Comparative Example 2 4.56 4.38 4.47 4.32 4.37 Comparative Example 3 4.32 4.41 4.53 3.28 3.19 Comparative Example 4 4,67 4.52 4.61 1.45 2.12

[0230] From the test data in Table 2, it can be seen that the protein powder noodles prepared by the specific seasoning disclosed in our invention have a fairly balanced taste and flavor, with good softness, smoothness, chewiness, and rich flavor and layered feeling. In contrast, the comparative example can no longer achieve both taste and flavor.

[0231] As can be seen from the above embodiments, the present invention proposes an enhanced food seasoning for seasoning vegetable protein powder noodles and a preparation method thereof, as well as a vegetable protein powder noodle production method using the seasoning. The seasoning is prepared by a fermentation method and contains a variety of nutritious raw material components, such as composite amino acids, astaxanthin, composite fruit and vegetable extracts, and composite seafood extracts, etc., which not only provide a rich taste and flavor, but also significantly improve the nutritional value of noodles. At the same time, the preparation method and addition method of the seasoning have also been optimized to ensure the good integration and uniform distribution of the seasoning and the noodle base material, thereby improving the quality and taste consistency of the noodles.

[0232] In summary, the present invention aims to solve the problems of single nutrition, bland taste and poor integration with noodle base materials in the prior art plant protein powder noodle seasoning, and provide a healthier, more delicious and easy-to-produce plant protein powder noodle product.

[0233] The above are limited to several preferred embodiments of the present invention, and the description is relatively specific and detailed, but it cannot be understood as limiting the scope of the present invention. It should be pointed out that for ordinary technicians in this field, several modifications and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention.

Claims

1. An enhanced food seasoning for seasoning vegetable protein powder noodles, characterized in that: The seasoning contains the following raw material components and is prepared by fermentation: Complex amino acids: including lysine, threonine, tryptophan, phenylalanine, methionine, valine, leucine, and isoleucine; Astaxanthin: extracted from microalgae, yeast or crustaceans; Composite fruit and vegetable extracts: selected from apple extract, carrot extract, spinach extract, tomato extract, blueberry extract; Composite marine extracts: extracted from a variety of seaweed, fish, shrimp, crab and shellfish; Leavening agent: includes one or more of lactic acid bacteria, yeast and mold; Other auxiliary materials: including but not limited to seasonings, preservatives and thickeners, wherein the seasonings include but are not limited to one or more of monosodium glutamate, chicken powder, disodium ribonucleotide, soy sauce powder, vinegar powder and spice powder; The preparation method is as follows: a) mixing amino acids, astaxanthin, compound fruit and vegetable extracts, compound seafood extracts and other auxiliary materials in a certain proportion; b) adding an appropriate amount of water to form a uniform mixture; c) inoculating a fermentation agent into the mixture and fermenting under certain temperature, humidity and oxygen conditions; d) After the fermentation is completed, the product is subjected to subsequent processing, including but not limited to filtering, concentrating, drying and packaging, to finally obtain the condiment.

2. The enhanced food seasoning for seasoning vegetable protein powder noodles according to claim 1, characterized in that: The seasoning is composed of the following raw materials by weight: The composite amino acids consist of lysine, threonine, tryptophan, phenylalanine, methionine, valine, leucine and isoleucine; The composite fruit and vegetable extract consists of apple extract, carrot extract, spinach extract, tomato extract and blueberry extract; The composite marine product extract is composed of extracts of seaweed, fish, shrimp, crab and shellfish; The fermentation agent consists of Lactococcus lactis, Saccharomyces cerevisiae and Aspergillus oryzae.

3. The enhanced food seasoning for seasoning vegetable protein powder noodles according to claim 2, characterized in that: The composite fruit and vegetable extract is prepared by the following steps: a. Put 10 parts of fresh apples, 2-4 parts of carrots, 1-2 parts of spinach, 3-6 parts of tomatoes and 0.5-1 parts of blueberries into a blender by weight, set the temperature to 4-10°C, and stir and mix thoroughly to obtain fruit and vegetable juice; b. The fruit and vegetable juice is sent to the concentrator, and the excess water is removed through low-temperature vacuum concentration technology to concentrate the fruit and vegetable juice into 1.05-1.1g / mL fruit and vegetable paste; c. The above-mentioned fruit and vegetable paste is granulated by low-temperature vacuum drying to prepare fruit and vegetable powder for later use, which is the composite fruit and vegetable extract.

4. The enhanced food seasoning for seasoning vegetable protein powder noodles according to claim 2, characterized in that: The composite marine product extract is prepared by the following steps: 1) Raw material preparation Weigh the following raw materials by weight: Seaweed: Choose fresh kelp Laminaria japonica; Fish: Use fresh mackerel Scomber scombrus; Shrimp: Choose fresh whiteleg shrimp Litopenaeus vannamei; Crab: Use fresh swimming crab Portunus trituberculatus; Shellfish: Use fresh scallops Pecten maximus; 2) Crushing Wash the prepared kelp, mackerel, white shrimp, swimming crab and scallop separately to remove mud, sand and impurities; Use a food grinder to grind the cleaned raw materials into particle sizes suitable for fermentation; 3) Fermentation process Preparation of starter culture: Lactococcus lactis, Saccharomyces cerevisiae and Aspergillus oryzae are mixed in a certain proportion as a starter culture; Inoculation and fermentation: Mix the crushed raw materials evenly, then inoculate the starter, control the fermentation temperature, humidity and oxygen conditions, and ferment for a period of time; 4) Concentration and drying Fermentation broth treatment: After fermentation, the fermentation broth is filtered to remove impurities and incompletely fermented residues; Concentration: Use vacuum concentration equipment to concentrate the filtered fermentation liquid; Drying: The concentrated fermentation liquid is spray dried or vacuum dried to prepare a powdered composite seafood extract. The temperature during the drying process must be controlled to be no higher than 50°C.

5. The enhanced food seasoning for seasoning vegetable protein powder noodles according to claim 2, characterized in that: In the preparation of the fermentation agent, the bacterial amount ratio of Lactococcus lactis, Saccharomyces cerevisiae and Aspergillus oryzae is 1:1:

2.

6. The enhanced food seasoning for seasoning vegetable protein powder noodles according to claim 2, characterized in that: During the inoculation fermentation, the fermentation temperature is controlled between 25° C. and 35° C., the fermentation time is 3-7 days, and a certain ventilation volume is maintained during the fermentation for 1-2 days to meet the growth demand of Aspergillus oryzae; as the fermentation proceeds, the ventilation volume is gradually reduced to create an anaerobic environment, which is conducive to the fermentation of Lactococcus lactis and Saccharomyces cerevisiae.

7. The method for preparing a condiment according to any one of claims 1 to 6, characterized in that: The following steps are involved: The composite amino acid, composite fruit and vegetable extract, composite seafood extract and seasoning are mixed, further ground and passed through a 200-mesh sieve to obtain the seasoning.

8. A method for producing vegetable protein powder noodles, characterized in that: Use the seasoning as described in any one of claims 1 to 6.

9. The method for producing vegetable protein powder noodles according to claim 8, characterized in that: The following steps are involved: S1 Mix basic materials: Mix plant protein powder, wheat flour and yeast powder evenly; S2 adding seasoning: adding the prepared seasoning to the base material in proportion so that the seasoning can be evenly distributed; S3 Add water and stir: gradually add appropriate amount of water, stirring while adding, until a uniform, smooth dough with the aroma of seasoning is formed; S4: Let the dough rest for 1-2 hours to ferment and relax the gluten network, thus improving the elasticity and toughness of the noodles. S5: The dough is pressed into thin sheets by the dough pressing machine, and then cut into noodles of a specified width by the strip cutting machine; S6 Drying treatment: using low-temperature pre-drying to dry the noodles until the moisture content is less than 15%, and vacuum packaging to obtain vegetable protein powder noodles.

10. The method for producing vegetable protein powder noodles according to claim 9, characterized in that: The plant protein powder includes but is not limited to: one or more of flaxseed protein powder, flaxseed protein powder, safflower kernel protein powder, cyperus oleifera protein powder and walnut protein powder.

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