Sturgeon flour product with physical barrier characteristics and preparation method thereof

Abstract

The invention relates to the technical field of flour product preparation, and discloses a sturgeon flour product with physical barrier characteristics and a preparation method thereof. The sturgeon flour product comprises the following raw materials: wheat flour, sturgeon cartilage gelatin and / or sturgeon meat and a physical barrier enhancer, the physical barrier enhancer is prepared from a kelp aqueous extract, milk mineral salt, a curdlan-starch acetate compound and glutamine transaminase. The physical barrier in the sturgeon flour product can be strengthened, nutrition and flavor components in the sturgeon flour product are not prone to loss, the liquid soaking resistance and mechanical strength of the sturgeon flour product can be improved, and when the sturgeon flour product serves as edible flour products such as a stirring rod and a suction pipe, the structural integrity can be maintained after the sturgeon flour product is soaked in a liquid environment for a long time.

Description

Technical Field

[0001] The invention relates to the technical field of noodle product preparation, and in particular to a sturgeon noodle product with physical barrier properties and a preparation method thereof. Background Art

[0002] As an important part of human dietary culture, the taste, nutritional value and convenience of noodle products have always attracted much attention. However, when noodle products undergo processes such as boiling, frying or long-term storage, the nutrients (such as antioxidants, vitamins, minerals) and flavor components (such as natural flavors or extracts) in them will degrade, lose or volatilize due to physical, chemical or biological factors, thereby weakening the health benefits and taste experience of noodle products. Therefore, how to effectively retain and maximize these exogenously added nutrients and flavor components in the preparation process of new noodle products has become one of the key issues that the current noodle industry needs to solve.

[0003] At the same time, in addition to traditional noodle products, the development of new products such as edible noodle stirring sticks and straws has not only opened up a new development path for the noodle industry, but also an important exploration of traditional plastic substitutes. However, these edible noodle products have poor structural integrity and stability in liquid environments for a long time, and are easily dissolved, damaged or deformed, resulting in the inability of liquid to pass smoothly. This is a problem that needs to be solved urgently in the edible noodle industry.

[0004] At present, the main method to improve the mechanical strength of flour products is to add glue substances. For example, in the patent with publication number CN104621476A, xanthan gum is added to increase the binding with starch particles, thereby improving the density of the dough structure and giving the dough better quality. However, the addition of an appropriate amount of glue substances is difficult to effectively build a physical barrier, reduce the loss of nutrients and flavor components in flour products, and improve the liquid immersion resistance of flour products. Excessive addition will affect the taste of flour products. Summary of the invention

[0005] In order to solve the technical problems that the nutrients and flavor components in the noodle products are easily lost during the processing and storage process, and the edible noodle products have insufficient liquid immersion resistance and mechanical strength, the present invention provides a sturgeon noodle product with physical barrier properties and a preparation method thereof. The present invention can strengthen the physical barrier in the sturgeon noodle product, not only making it difficult for the nutrients and flavor components therein to be lost, but also improving its liquid immersion resistance and mechanical strength, so that when it is used as an edible noodle product such as a stirring rod or a straw, it can maintain structural integrity after being immersed in a liquid environment for a long time.

[0006] The specific technical scheme of the present invention is: In a first aspect, the present invention provides a sturgeon noodle product with physical barrier properties, the raw materials comprising: wheat flour, sturgeon cartilage gelatin and / or sturgeon meat, and a physical barrier reinforcer; the physical barrier reinforcer comprises: kelp water extract, milk mineral salts, curdlan-acetate starch complex, and glutamine transaminase.

[0007] In the precise process of wall casting, in order to ensure the indestructibility of the wall, a series of key steps usually need to be strictly followed: the first is to tamp the foundation to lay the foundation for the stability of the wall; then, select high-quality core building materials such as bricks, cement and sand, which together guarantee the quality of the wall; then select appropriate steel bars to insert into the holes reserved in the bricks, thereby constructing a solid wall skeleton; further, use bricks with moisture retention properties for masonry operations, and implement concrete pouring at key parts of the wall to enhance the overall continuity and stability of the wall; in addition, by setting tension bars or planting bars inside the wall, the tensile strength and overall stability of the wall can be improved. Finally, the top is capped using processes such as inclined lime sand bricks to improve the wall's load-bearing capacity and ability to resist strong winds.

[0008] The present invention introduces the concept of building a wall in architecture into the noodle product. On the basis of adding sturgeon cartilage gelatin and / or sturgeon meat rich in protein components, the physical barrier in the noodle product is strengthened by using the coordinated action of kelp water extract, milk mineral salt, curdlan-acetate starch complex and glutamine transaminase. Specifically, the kelp water extract can be filled in the noodle product as the bottom material of the "wall" (i.e., the physical barrier) therein, providing a solid foundation for the entire noodle product, which is equivalent to the foundation in the building. The calcium ions in the milk mineral salt can cross-link the sodium alginate in the kelp water extract. At the same time, the milk mineral salt also contains a certain amount of protein polypeptides, which can be combined with the polysaccharide components in the kelp water extract through non-specific interactions (such as hydrogen bonds, hydrophobic interactions, and electrostatic interactions), thereby forming a membrane structure distributed around the gluten protein network and starch particles, thereby enhancing the overall strength of the "wall", which is equivalent to using bricks and cement to build the skeleton of the wall in the building. In the curdlan-acetate starch complex, the curdlan component has good water retention and stability, and can be used as the internal filling material of the "wall" of the noodle product to further strengthen the gluten network structure; the acetate starch component can penetrate into smaller gaps, and then gradually absorb water and swell to form a supporting structure, which is equivalent to filling the building with moisturizing bricks and pouring concrete. Glutamine transaminase can further catalyze the cross-linking reaction of the protein components in the noodle product to form a tighter network structure, which is equivalent to setting tension bars or planting reinforcements in the building, improving the tensile strength and overall stability of the wall.

[0009] The noodle product of the present invention can be a traditional noodle product such as noodles and shaqima, or a new edible noodle product such as a stirring rod and a straw that is used to replace plastic products. After strengthening the physical barrier in the noodle product by the method of the present invention, the loss of nutrition and flavor components of the sturgeon noodle product during cooking, frying or storage can be effectively reduced. At the same time, when applied to edible noodle products such as stirring rods and straws, their liquid immersion resistance and mechanical strength can be improved, so that after being immersed in a liquid environment for a long time, the structural integrity can still be maintained without dissolution or damage, thereby maintaining its function.

[0010] Preferably, the amounts of kelp water extract, milk mineral salt, curdlan-acetate starch complex and glutamine transaminase are 0.1-0.3%, 0.2-0.6%, 2.5-5.0% and 0.5-1.0% of the mass of wheat flour, respectively.

[0011] Preferably, the curdlan-acetate starch composite is made of curdlan and acetate starch in a mass ratio of 1:6-8.

[0012] Preferably, the amount of sturgeon cartilage gelatin and / or sturgeon meat is 0.9-50% of the mass of wheat flour.

[0013] Preferably, the wheat flour is high-gluten wheat flour and / or medium-gluten wheat flour; the raw materials of the sturgeon noodle product also include one or more of water, whole egg liquid, edible salt, gluten powder, baking powder, white sugar, maltose, baking soda and trehalose.

[0014] In a second aspect, the present invention provides a method for preparing the sturgeon noodle product, comprising: S1: mixing the raw materials except the physical barrier reinforcer to prepare a premixed dough; S2: adding kelp water extract, milk mineral salt, curdlan-acetate starch complex and glutamine transaminase to the premixed dough in sequence, wherein each raw material is fully mixed after being added before adding the next raw material to obtain a mixed dough; S3: Processing the mixed dough into noodle products.

[0015] The present invention adopts the specific order in step S2 when adding each physical barrier strengthener, and fully mixes each addition before adding the next one, which can further strengthen the physical barrier in the noodle product, thereby reducing the loss of nutrients and flavor components to a greater extent, and improving the liquid immersion resistance and mechanical strength. For example: (1) Order of adding kelp water extract and milk mineral salt: The present invention adopts the method of first adding the kelp water extract, mixing and then adding the milk mineral salt, so that the sodium alginate in the kelp water extract can be fully dispersed in the dough before cross-linking occurs. If the order of adding the two is changed or the two are added together, the sodium alginate will be cross-linked in advance under the action of the milk mineral salt, and it is not easy to be fully dispersed in the dough, so the physical barrier effect will be weak.

[0016] (2) Curdlan-Starch Acetate Complex: Curdlan and acetate starch can be used as filling materials for the "wall" in noodle products, wherein the former can be filled in relatively large pores, and the latter can absorb water and swell after entering relatively small pores. The two cooperate with each other in this way to improve the reinforcement effect on the "wall". The present invention adds curdlan and acetate starch together in the form of a complex. Before the addition, there are many pores in the dough. Curdlan and acetate starch enter the dough simultaneously, and both can be well dispersed in the dough and then fill the pores, so a better coordination effect can be achieved. If curdlan and acetate starch are added in sequence, after the first component is added, some of the pores in the dough are filled, which will block the dispersion of the second component, which is not conducive to the second component being fully dispersed into the dough and then playing its role, thus affecting the coordination effect of the two.

[0017] (3) The order of adding kelp water extract, milk mineral salt and curdlan-acetate starch complex: Kelp water extract and milk mineral salt can form a cross-linked network and membrane structure in the dough, forming the basic structure of the "wall" in the noodle product. Curdlan and acetate starch can fill in the pores and play a reinforcing role on the "wall". If the curdlan-acetate starch complex is added before the kelp water extract and milk mineral salt, or added together, after the kelp water extract and milk mineral salt form a cross-linked network and membrane structure in the dough, the acetate starch that has absorbed water and swelled can no longer enter the tiny pores, resulting in a poor reinforcing effect on the "wall" in the noodle product.

[0018] (4) Timing of adding glutamine transaminase: There is a lot of protein in sturgeon noodle products, and glutamine aminotransferase, as a catalyst, will not be lost during the reaction process. Therefore, compared with other cross-linking strengthening means used in the present invention (such as the cross-linking between kelp water extract and milk mineral salt), glutamine aminotransferase will induce a greater degree of cross-linking in the dough. If it is added too early, it will make it difficult for other ingredients to be well dispersed in the dough.

[0019] Preferably, the preparation steps of the kelp water extract include: crushing the dried and desalted kelp, mixing it with water, extracting it at 90-97°C for 3-4 hours, filtering it, removing impurities with a molecular weight less than a set value, and removing water; the set value is 8-10kDa.

[0020] Furthermore, the process of removing water includes: concentrating under reduced pressure to 1 / 5 to 1 / 4 of the original volume at 60 to 65° C., and then spray drying.

[0021] Preferably, the preparation step of the milk mineral salt comprises: filtering the milk with an ultrafiltration membrane having a pore size of 0.1 to 0.2 μm and a nanofiltration membrane having a pore size of 1.0 to 5.0 nm in sequence, and then removing water.

[0022] Furthermore, the process of removing water includes: concentrating under reduced pressure at 45-50° C., and then spray drying.

[0023] Preferably, the preparation steps of the curdlan-acetate starch composite include: mixing curdlan, acetate starch and water, heating to 60-65° C., adjusting the pH to 7.8-8.5, homogenizing, and drying.

[0024] Preferably, the preparation steps of the acetate starch include: mixing starch with water, heating and gelatinizing, adding acetic anhydride, adjusting the pH to 8-9, reacting for 4-6 hours, and separating the product; the molar ratio of the starch to acetic anhydride is 1:1.5-2.0.

[0025] Preferably, the preparation steps of the sturgeon cartilage gelatin include: mixing the sturgeon cartilage with a 0.1-0.2 mol / L sodium bicarbonate solution at a material-liquid ratio of 1 g: 6-8 mL, washing with water until neutral, then mixing with a 0.1-0.2 mol / L citric acid solution at a material-liquid ratio of 1 g: 6-8 mL, washing with water until neutral, and then mixing with water at a material-liquid ratio of 1 g: 6-8 mL, extracting at 120-125° C. and 0.12-0.14 MPa for 50-60 min, and separating the product.

[0026] Compared with the prior art, the present invention has the following advantages: (1) The present invention can strengthen the physical barrier in the noodle products by adding sturgeon cartilage gelatin and / or sturgeon meat, kelp water extract, milk mineral salt, curdlan-acetate starch complex and glutamine transaminase to the noodle products, which can not only prevent the loss of nutritional and flavor components therein, thereby enabling traditional noodle products such as noodles and shachima to maintain good nutritional value and flavor after cooking, frying or storage, but also improve the liquid immersion resistance and mechanical strength of the noodle products, so that when the noodle products are used as edible noodle products such as stirring rods and straws, they can maintain structural integrity after being immersed in a liquid environment for a long time.

[0027] (2) In the process of preparing the noodle product, the present invention adopts the order of adding the aqueous extract, milk mineral salt, curdlan-acetate starch complex and glutamine transaminase in sequence, and fully mixing each addition before adding the next one. This enables each component to better play its role, further strengthens the physical barrier in the noodle product, thereby reducing the loss of nutrients and flavor components to a greater extent, and improving the liquid immersion resistance and mechanical strength. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 Schematic diagram of the working principle of the physical barrier reinforcer in the present invention.

[0029] Figure 2 The microstructure SEM images of the sturgeon cartilage surface of Example 1A and Comparative Examples 1A to 1D are shown.

[0030] Figure 3 The difference in soup between the sturgeon noodles of Example 2A and Comparative Example 2A after cooking.

[0031] Figure 4 The volatile flavor component profiles of the sturgeon noodles of Example 2A and Comparative Example 2A in the soup after cooking.

[0032] Figure 5 The volatile flavor component profiles in the oil used for frying the sturgeon meat shachima of Example 3A and Comparative Example 3A are shown. DETAILED DESCRIPTION

[0033] The present invention will be further described below in conjunction with the embodiments.

[0034] Overall embodiment A sturgeon noodle product with physical barrier properties, the raw materials comprising: wheat flour, sturgeon cartilage gelatin and / or sturgeon meat, and a physical barrier reinforcer; the physical barrier reinforcer comprises: kelp water extract, milk mineral salt, curdlan-acetate starch complex, and glutamine transaminase.

[0035] As a specific implementation, the amounts of kelp water extract, milk mineral salt, curdlan-acetate starch complex and glutamine transaminase are 0.1-0.3%, 0.2-0.6%, 2.5-5.0% and 0.5-1.0% of the mass of wheat flour respectively.

[0036] As a specific implementation, the curdlan-acetate starch composite is made of curdlan and acetate starch in a mass ratio of 1:6-8.

[0037] As a specific implementation manner, the amount of sturgeon cartilage gelatin and / or sturgeon meat is 0.9-50% of the mass of wheat flour.

[0038] As a specific implementation, the wheat flour is high-gluten wheat flour and / or medium-gluten wheat flour.

[0039] As a specific implementation, the raw materials of the sturgeon noodle product also include one or more of water, whole egg liquid, edible salt, gluten, baking powder, white sugar, maltose, baking soda and trehalose.

[0040] A method for preparing the sturgeon noodle product comprises: S1: mixing the raw materials except the physical barrier reinforcer to prepare a premixed dough; S2: adding kelp water extract, milk mineral salt, curdlan-acetate starch complex and glutamine transaminase to the premixed dough in sequence, wherein each raw material is fully mixed after being added before adding the next raw material to obtain a mixed dough; S3: Processing the mixed dough into noodle products.

[0041] As a specific implementation method, the preparation steps of the kelp water extract include: crushing the dried and desalted kelp, mixing it with water, extracting it at 90-97°C for 3-4 hours, filtering to remove impurities with a molecular weight less than a set value, concentrating it under reduced pressure at 60-65°C to 1 / 5-1 / 4 of the original volume, and spray drying; the set value is 8-10kDa.

[0042] As a specific implementation, the preparation steps of the milk mineral salt include: filtering the milk with an ultrafiltration membrane with a pore size of 0.1-0.2 μm and a nanofiltration membrane with a pore size of 1.0-5.0 nm, concentrating under reduced pressure at 45-50° C., and spray drying.

[0043] As a specific implementation, the preparation steps of the curdlan-acetate starch composite include: mixing curdlan, acetate starch and water in a mass ratio of 1:6-8:25-35, heating to 60-65° C., adjusting the pH to 7.8-8.5, homogenizing, and drying.

[0044] As a specific implementation, the preparation steps of the acetate starch include: mixing starch with water, heating and gelatinization, adding acetic anhydride, adjusting the pH to 8-9, reacting for 4-6 hours, and separating the product; the molar ratio of the starch to acetic anhydride is 1:1.5-2.0.

[0045] As a specific implementation method, the preparation steps of the sturgeon cartilage gelatin include: mixing the sturgeon cartilage with a 0.1-0.2 mol / L sodium bicarbonate solution at a material-liquid ratio of 1 g: 6-8 mL, washing with water until neutral, then mixing with a 0.1-0.2 mol / L citric acid solution at a material-liquid ratio of 1 g: 6-8 mL, washing with water until neutral, and then mixing with water at a material-liquid ratio of 1 g: 6-8 mL, extracting at 120-125° C. and 0.12-0.14 MPa for 50-60 min, and separating the product. Specific embodiments The present invention is described below by specific examples. It should be understood that these examples are only used to illustrate the present invention and are not used to limit the scope of the present invention. Without departing from the spirit and scope of the inventive concept, changes and advantages that can be thought of by those skilled in the art are included in the present invention, and the attached claims and any equivalents thereof are the protection scope of the present invention.

[0047] Unless otherwise defined, all technical terms and scientific terms used in the present invention have the same meanings as those commonly understood by ordinary technicians in the field to which the present disclosure belongs. Unless otherwise specified, the raw materials and equipment used in the present invention are conventional raw materials and equipment in the field and can be obtained from conventional commercial channels; unless otherwise specified, the methods used in the present invention are conventional methods in the field.

[0048] Example 1A: Preparation of sturgeon cartilage noodles Prepare sturgeon cartilage noodles by following the steps below: S1: Preparation of sturgeon cartilage gelatin Sturgeon cartilage was divided into small pieces of about 0.5cm×0.5cm×0.5cm, mixed with 0.1mol / L sodium bicarbonate solution at a solid-liquid ratio of 1:6 (g / mL) at room temperature and stirred for 0.5h, washed with deionized water until neutral to remove non-collagen; mixed with 0.1mol / L citric acid solution at a solid-liquid ratio of 1:6 (g / mL) at room temperature and stirred for 0.5h, washed with deionized water until neutral to obtain fully swollen sturgeon cartilage. Then the cartilage was mixed with deionized water at a solid-liquid ratio of 1:6 (g / mL), and hot-pressed at 121℃ and 0.12Mpa for 50min, centrifuged at 8000r / min for 20min, the supernatant was filtered with filter cloth, and freeze-dried to obtain sturgeon cartilage gelatin.

[0049] S2: Preparation of Kelp Aqueous Extract The dried and desalted kelp powder was crushed to a particle size of <0.2mm, and the kelp powder was mixed with pure water in a mass ratio of 1:10, and stirred and extracted at 95°C for 3h, during which the stirring speed was maintained at 300r / min. After the extraction, the solid residue was removed by filtering with a filter cloth through a plate and frame filter. The filtered solution was passed through an ultrafiltration membrane with a molecular weight cutoff of 10,000Da to remove small molecular impurities with a molecular weight of <10,000Da. The ultrafiltered solution was concentrated under reduced pressure at 65°C to 1 / 5 of the original volume. Then, the kelp water extract was obtained by spray drying technology at an inlet temperature of 190°C and an outlet temperature of 90°C.

[0050] S3: Preparation of milk mineral salts Fresh, pollution-free milk is used as raw material, and the milk is filtered through an ultrafiltration membrane with a pore size of 0.2μm to intercept macromolecular substances and obtain a permeate containing lactose and minerals. Then, small molecules such as lactose are further removed through a nanofiltration membrane with a pore size of 5.0nm. The treated solution is concentrated at 50°C and then spray-dried to obtain milk mineral salt powder.

[0051] S4: Preparation of Curdlan-Starch Acetate Composite High-purity corn starch and water were mixed at a ratio of 1:3 (g / mL) and heated to 90°C to gelatinize the starch. The gelatinized starch paste was cooled to 80°C and acetic anhydride was added at a molar ratio of starch to acetic acid of 1:2. The pH of the reaction system was adjusted to an alkaline range of 8 to 9 by 1 mol / L NaOH solution, and the reaction mixture was stirred at a stirring speed of 300 r / min for 5 hours to ensure that acetic anhydride and starch were fully reacted. After the reaction, the pH value was adjusted to 7.0 with 1 mol / L HCl, and the product was washed three times with anhydrous ethanol and dried with hot air at 90°C to obtain acetate starch.

[0052] Food-grade curdlan powder, acetate starch and purified water were mixed in a mass ratio of 1:6:28 and heated to 60°C, and a 0.6 mol / L baking soda solution was used to adjust the pH to 8 to obtain a preliminarily mixed emulsion. The preliminarily mixed emulsion was treated by a high-pressure homogenizer at 150 MPa and 60°C for 5 times, and then spray-dried to obtain a curdlan-acetate starch composite.

[0053] S5: Dough preparation The following raw materials were weighed by weight: 0.9 parts of sturgeon cartilage gelatin, 100 parts of high-gluten wheat flour, 6.9 parts of whole egg liquid, 33.45 parts of water, 1.72 parts of edible salt, 0.1 parts of kelp water extract, 0.2 parts of milk mineral salt, 3.5 parts of curdlan-acetate starch complex, and 0.7 parts of glutamine transaminase.

[0054] Sturgeon cartilage gelatin, high-gluten wheat flour, whole egg liquid, water and edible salt are stirred and mixed evenly to form a dough to obtain a premixed dough. Kelp water extract, milk mineral salt, curdlan-acetate starch complex and glutamine transaminase are sequentially added to the premixed dough, wherein each raw material is fully mixed after being added, and then the next raw material is added, and after all the raw materials are mixed, a mixed dough is obtained.

[0055] S6: Preparation of noodles After the mixed dough is matured, it is put into an M2-MS330 automatic noodle machine and extruded to form long and thin noodles with a cross-sectional diameter of 1 mm to obtain sturgeon cartilage noodles.

[0056] Example 1B: Preparation of sturgeon cartilage noodles The difference between this embodiment and embodiment 1A is that in step S5, the kelp water extract and the milk mineral salt are added together. The remaining steps are the same as those of embodiment 1A.

[0057] Example 1C: Preparation of sturgeon cartilage noodles The difference between this embodiment and embodiment 1A is that in step S5, the order of adding the kelp water extract and the milk mineral salt is changed, that is, the milk mineral salt is added first, and then the kelp water extract is added after being fully mixed. The remaining steps are the same as those in embodiment 1A.

[0058] Example 1D: Preparation of sturgeon cartilage noodles The difference between this embodiment and embodiment 1A is that in step S5, the curdlan-acetate starch complex, kelp water extract, milk mineral salt and glutamine transaminase are added in sequence, wherein each raw material is fully mixed after being added before adding the next raw material. The remaining steps are the same as those of embodiment 1A.

[0059] Example 1E: Preparation of sturgeon cartilage noodles The difference between this embodiment and embodiment 1A is that: in step S4, after the acetate starch is prepared, a composite is not prepared with food-grade curdlan powder; in step S5, the food-grade curdlan powder and the acetate starch are added separately, and the order of adding kelp water extract, milk mineral salt, food-grade curdlan powder, acetate starch and glutamine transaminase is adopted, wherein each raw material is fully mixed after being added, and then the next raw material is added. The remaining steps are the same as those in embodiment 1A.

[0060] Comparative Example 1A: Preparation of sturgeon cartilage noodles The difference between this comparative example and Example 1A is that in step S5, no kelp water extract, milk mineral salt, curdlan-acetate starch complex and glutamine transaminase are added. The remaining steps are the same as those in Example 1A.

[0061] Comparative Example 1B: Preparation of sturgeon cartilage noodles The difference between this comparative example and Example 1A is that in step S5, no milk mineral salt, curdlan-acetate starch complex and glutamine transaminase are added. The remaining steps are the same as those in Example 1A.

[0062] Comparative Example 1C: Preparation of sturgeon cartilage noodles The difference between this comparative example and Example 1A is that in step S5, no curdlan-acetate starch complex and transglutaminase are added. The remaining steps are the same as those in Example 1A.

[0063] Comparative Example 1D: Preparation of sturgeon cartilage noodles The difference between this comparative example and Example 1A is that in step S5, no glutamine aminotransferase is added. The remaining steps are the same as those in Example 1A.

[0064] Test Example 1A: Analysis of the microstructure of sturgeon cartilage and the mechanism of action of each component The sturgeon cartilage noodle samples prepared according to the methods of Example 1A and Comparative Examples 1A to 1D were fixed in a 2.5% (v / v) glutaraldehyde solution for 4 h, fully rinsed with a 0.1 mol / L phosphate buffer solution, and gradient eluted in 30, 50, 70, 80, 90 and 100% ethanol solutions for 15 min, and then freeze-dried. A small amount of the freeze-dried sample was adhered to a sample stage with conductive glue, vacuum-sputtered with gold by ion sputtering, and photographed with a scanning electron microscope at an accelerating voltage of 20 Kv to observe the microscopic morphology and structure of the noodles at a magnification of 500 times. The SEM image is shown in Figure 2 .

[0065] Combination Figure 2 The mechanism of strengthening the physical barrier in the noodle product in the present invention is speculated as follows Figure 1As shown, the specific details are as follows: there are obvious pore structures in the noodle sample of comparative example 1A, and these pore structures will have an adverse effect on the formation of gluten structure, which will reduce continuity and stability. Comparative example 1B adds kelp water extract on the basis of comparative example 1A, and the microstructure of the noodles becomes compact, without obvious pores in comparative example 1A. It is speculated that the kelp water extract is distributed in the noodles, providing a solid foundation for them. Comparative example 1C further adds milk mineral salt on the basis of comparative example 1B. In the microstructure, it can be seen that the milk mineral salt powder and the kelp extract powder undergo a slight cross-linking reaction to form a membrane structure. These membrane structures are distributed around the gluten protein network and starch particles, which can be used as a skeleton to build the noodle structure and improve the overall strength. Compared with comparative example 1C, after comparative example 1D further adds curdlan-acetate starch complex, it can be seen that the microstructure of the noodles is more uniform and dense. Therefore, it is speculated that curdlan and acetate starch can be used as filling materials for the "wall" in noodle products, play a reinforcing role, and form a stronger supporting structure. In Example 1A, after adding transglutaminase to Comparative Example 1D, it can be seen that more membranous structures are formed in the noodles. This is because transglutaminase catalyzes protein cross-linking, forming a tighter network structure inside and then pushing it to the surface of the noodles.

[0066] Test Example 1B: Changes in sturgeon cartilage noodles before and after cooking Take the sturgeon cartilage noodle samples prepared according to the methods in Examples 1A to 1E and Comparative Example 1A, and detect the dry matter loss rate after cooking. The test method is as follows: weigh the mass of 20 noodle samples of about 22 cm and record it as M1 (about 40.00g), put the noodles into 500mL of boiling water and cook for 12 minutes, cool the boiled noodle soup to room temperature and then adjust the volume to 500mL, take 50mL and pour it into a constant weight beaker (M2), heat it in an electric furnace until it is almost completely evaporated, and repeat adding 50mL of noodle soup three times. When 200mL of noodle soup evaporates to a small amount, bake the beaker in a 105℃ oven to constant weight, weigh its mass and record it as M3. The dry matter loss rate of noodles is calculated as follows: Wherein: "2.5" is the ratio between the volume of the fixed volume noodle soup (500mL) and the volume of the weighed noodle soup (200mL); "W" is the moisture content of the noodles before cooking (%).

[0067] The dry matter loss rate test results of noodles are shown in Table 1.

[0068] The sturgeon cartilage noodle samples prepared according to the methods in Examples 1A to 1E and Comparative Example 1A were taken to detect the loss of soluble protein during the cooking process. The test method was as follows: 40.00 g of noodle samples were put into 500 mL of boiling water and boiled for the optimal time. The noodle soup after the noodles were taken out was diluted to 500 mL with pure water, and allowed to settle for 10 minutes. An appropriate amount of supernatant solution was taken and the protein content in the noodle soup was determined using a BCA protein concentration kit (Solarbio) and an ELISA reader at 562 nm. The results of the soluble protein content in the noodle soup are shown in Table 1.

[0069] Table 1 Changes of sturgeon cartilage surface after cooking Analyzing the test results in Table 1, we can see that: (1) Compared with Comparative Example 1A, Example 1A has lower dry matter loss rate after cooking and soluble protein content in noodle soup. This indicates that the present invention can prevent the loss of nutrients in noodles during the cooking process by adding kelp water extract, milk mineral salt, curdlan-acetate starch complex and glutamine transaminase to noodles.

[0070] (2) Compared with Examples 1B and 1C, Example 1A has a lower dry matter loss rate after cooking and a lower soluble protein content in the noodle soup. The reason for this is that Example 1A adopts the method of first adding the kelp water extract, mixing it, and then adding the milk mineral salt, which can make the sodium alginate in the kelp water extract fully dispersed into the dough before cross-linking occurs; while Example 1B adds the two together, and Example 1C swaps the order of adding the two, which will cause the sodium alginate to cross-link in advance under the action of the milk mineral salt, making it difficult to fully disperse into the dough, thus resulting in a weaker physical barrier effect.

[0071] (3) Compared with Example 1D, Example 1A has lower dry matter loss rate after cooking and soluble protein content in noodle soup. The reason is that in Example 1A, the curdlan-acetate starch complex is added after the kelp water extract and milk mineral salt. The kelp water extract and milk mineral salt can form a cross-linked network and a membrane structure in the dough, forming the basic structure of the "wall" in the noodle product. The curdlan and acetate starch can fill in the pores and play a reinforcing role on the "wall". In Example 1D, the curdlan-acetate starch complex is added before the kelp water extract and milk mineral salt. After the kelp water extract and milk mineral salt form a cross-linked network and a membrane structure in the dough, the acetate starch that has absorbed water and swelled can no longer enter the tiny pores, resulting in a poor reinforcing effect on the "wall" in the noodle product.

[0072] (4) Compared with Example 1E, Example 1A has a lower dry matter loss rate after cooking and a lower soluble protein content in the noodle soup. The reason is that: curdlan can be filled in relatively large pores, and acetate starch can absorb water and swell after entering relatively small pores. The two cooperate with each other in this way to improve the reinforcement effect on the "wall"; Example 1A adds curdlan and acetate starch together in the form of a complex. Before the addition, there are many pores in the dough. Curdlan and acetate starch enter the dough simultaneously, and both can be well dispersed in the dough and fill the pores, so a better coordination effect can be achieved; Example 1E adopts the order of adding curdlan first and then acetate starch. Curdlan fills part of the pores first, which will block the subsequent dispersion of acetate starch, thereby affecting the filling effect of acetate starch on small pores.

[0073] Example 2A: Preparation of sturgeon noodles Prepare sturgeon noodles by following these steps: S1: Preparation of sturgeon surimi The sturgeon meat from which the fascia has been removed is minced into minced fish using a meat grinder to obtain sturgeon minced fish.

[0074] S2: Preparation of Kelp Aqueous Extract The dried and desalted kelp powder was crushed to a particle size of <0.2mm, and the kelp powder was mixed with pure water in a mass ratio of 1:10, and stirred and extracted at 95°C for 3h, during which the stirring speed was maintained at 300r / min. After the extraction, the solid residue was removed by filtering with a filter cloth through a plate and frame filter. The filtered solution was passed through an ultrafiltration membrane with a molecular weight cutoff of 10,000Da to remove small molecular impurities with a molecular weight of <10,000Da. The ultrafiltered solution was concentrated under reduced pressure at 65°C to 1 / 5 of the original volume. Then, the kelp water extract was obtained by spray drying technology at an inlet temperature of 190°C and an outlet temperature of 90°C.

[0075] S3: Preparation of milk mineral salts Fresh, pollution-free milk is used as raw material, and the milk is filtered through an ultrafiltration membrane with a pore size of 0.2μm to intercept macromolecular substances and obtain a permeate containing lactose and minerals. Then, small molecules such as lactose are further removed through a nanofiltration membrane with a pore size of 5.0nm. The treated solution is concentrated at 50°C and then spray-dried to obtain milk mineral salt powder.

[0076] S4: Preparation of Curdlan-Starch Acetate Composite High-purity corn starch and water were mixed at a ratio of 1:3 (g / mL) and heated to 90°C to gelatinize the starch. The gelatinized starch paste was cooled to 80°C and acetic anhydride was added at a molar ratio of starch to acetic acid of 1:2. The pH of the reaction system was adjusted to an alkaline range of 8 to 9 by 1 mol / L NaOH solution, and the reaction mixture was stirred at a stirring speed of 300 r / min for 5 hours to ensure that acetic anhydride and starch were fully reacted. After the reaction, the pH value was adjusted to 7.0 with 1 mol / L HCl, and the product was washed three times with anhydrous ethanol and dried with hot air at 90°C to obtain acetate starch.

[0077] Food-grade curdlan powder, acetate starch and purified water were mixed in a mass ratio of 1:6:28 and heated to 60°C, and a 0.6 mol / L baking soda solution was used to adjust the pH to 8 to obtain a preliminarily mixed emulsion. The preliminarily mixed emulsion was treated by a high-pressure homogenizer at 150 MPa and 60°C for 5 times, and then spray-dried to obtain a curdlan-acetate starch composite.

[0078] S5: Dough preparation The following raw materials were weighed by weight: 50 parts of sturgeon surimi, 100 parts of high-gluten wheat flour, 10 parts of gluten powder, 8.9 parts of whole egg liquid, 2.72 parts of edible salt, 0.1 part of kelp water extract, 0.2 parts of milk mineral salt, 3.5 parts of curdlan-acetate starch complex, and 0.7 part of glutamine transaminase.

[0079] Sturgeon surimi, high-gluten wheat flour, gluten, whole egg liquid and edible salt are stirred and mixed evenly to form a dough to obtain a premixed dough. Kelp water extract, milk mineral salt, curdlan-acetate starch complex and glutamine transaminase are sequentially added to the premixed dough, wherein each raw material is fully mixed after being added, and then the next raw material is added, and after all the raw materials are mixed, a mixed dough is obtained.

[0080] S6: Preparation of noodles After the mixed dough is matured, it is put into an M2-MS330 automatic noodle machine and extruded to form long and thin noodles with a cross-sectional diameter of 1 mm to obtain sturgeon meat noodles.

[0081] Comparative Example 2A: Preparation of sturgeon meat noodles The difference between this comparative example and Example 2A is that in step S5, no kelp water extract, milk mineral salt, curdlan-acetate starch complex and glutamine transaminase are added. The remaining steps are the same as those in Example 2A.

[0082] Test Example 2A: Difference in the soup after cooking sturgeon fish noodles Take 40.00g of each sturgeon noodle sample prepared according to the method of Example 2A and Comparative Example 2A, put it into 500mL boiling water and cook it for the optimal time and add purified water to the initial weight. The photos of the soup after cooking are shown in Figure 3 , observe the intuitive difference in the soup after cooking.

[0083] Since sturgeon fish noodles contain a high amount of sturgeon meat, the fish meat myofibrillar protein denatures and dissolves into the soup during the cooking process, thus producing a visual difference in the soup after cooking. Figure 3 It is shown that the soup of the sturgeon cartilage noodles of Example 2A and Comparative Example 2A is very different after cooking; the noodle soup of Comparative Example 2A is obviously turbid and whitish, and there are a lot of bubbles floating on the surface of the noodle soup, which is the foaming property of the dissolved fish myofibrillar protein, similar to the bubbles floating on the fish soup during the cooking process of fish; in contrast, the noodle soup of Example 2A after cooking is very clear, showing only a light white color.

[0084] Test Example 2B: Loss of volatile flavor components in sturgeon noodles after cooking 40.00 g of each sturgeon noodle sample prepared according to the method in Example 2A and Comparative Example 2A were taken, put into 500 mL of boiling water and boiled until the optimal time, and the noodle soup after the noodles were taken out was diluted to 500 mL with pure water to obtain diluted noodle soup. The volatile flavor components in the diluted noodle soup were detected by gas chromatography-ion mobility spectrometry: 2 mL of the diluted noodle soup was taken into a 20 mL headspace injection bottle, enriched and balanced at a temperature of 50°C and an oscillation frequency of 250 rpm for 20 minutes, 500 μL was sucked from the headspace by the injection needle and injected into the injection port, and the volatile components were separated by a polar chromatography column MXT-WAX (15 m×0.53 mm×1 μm) and then injected into the IMS. The carrier gas (high-purity N2) E1 flow rate was 150 mL / min, and the E2 flow rate was 2, 2, 10, 20, 25 and 30 min, respectively. The LAV (Version 2.21) workstation was used to identify, organize data and draw plots; the Library Search (Version 1.08) workstation was used to analyze data, and various compounds were identified by comparing the retention index (RI) of volatile compounds and the drift time of the gas chromatography-ion mobility spectrometry library. The volatile flavor component spectrum obtained is shown in Figure 4 .

[0085] Figure 4The results show that a total of 38 flavor substances were detected in the noodle soup. The contents of the flavor substances ethanol ("alcohol taste"), propionaldehyde ("earthy taste, wine taste"), acetic acid ("sour taste"), butyl butyrate ("fruity taste"), 2-acetone ("apple taste, pear taste"), 2,4-dimethyl-3-cyclohexenylcarboxaldehyde ("herbal taste"), and 4-methylguaiacol ("woody taste") in the noodle soups of Example 2A and Comparative Example 2A are similar. Compared with Example 2A, the contents of 3-methyl-1-butanol ("fusel oil taste"), n-valeraldehyde ("fermentation taste"), butyraldehyde ("spicy taste"), (E)-2-heptenal ("vegetable taste"), 1-penten-3-one ("spicy taste, onion taste"), hexanal ("vegetable leaf taste"), 2-valeraldehydefuran ("earthy taste, vegetable taste"), dimethylacetamide, allyl sulfide (garlic taste), and dipropyl ether ("onion taste") in Comparative Example 2A are higher. There is a significant difference in the content of flavor substances in the two groups of noodle soups. The types and contents of flavor substances in the noodle soup of Example 2A prepared by the method of the present invention are less, and most of the volatile flavor substances can be retained in the noodles.

[0086] Example 3A: Preparation of sturgeon meat shachima Prepare sturgeon meat shachima by following the steps below: S1: Preparation of sturgeon surimi The sturgeon meat from which the fascia has been removed is minced into minced fish using a meat grinder to obtain sturgeon minced fish.

[0087] S2: Preparation of Kelp Aqueous Extract The dried and desalted kelp powder was crushed to a particle size of <0.2mm, and the kelp powder was mixed with pure water in a mass ratio of 1:10, and stirred and extracted at 95°C for 3h, during which the stirring speed was maintained at 300r / min. After the extraction, the solid residue was removed by filtering with a filter cloth through a plate and frame filter. The filtered solution was passed through an ultrafiltration membrane with a molecular weight cutoff of 10,000Da to remove small molecular impurities with a molecular weight of <10,000Da. The ultrafiltered solution was concentrated under reduced pressure at 65°C to 1 / 5 of the original volume. Then, the kelp water extract was obtained by spray drying technology at an inlet temperature of 190°C and an outlet temperature of 90°C.

[0088] S3: Preparation of milk mineral salts Fresh, pollution-free milk is used as raw material, and the milk is filtered through an ultrafiltration membrane with a pore size of 0.2μm to intercept macromolecular substances and obtain a permeate containing lactose and minerals. Then, small molecules such as lactose are further removed through a nanofiltration membrane with a pore size of 5.0nm. The treated solution is concentrated at 50°C and then spray-dried to obtain milk mineral salt powder.

[0089] S4: Preparation of Curdlan-Starch Acetate Composite High-purity corn starch and water were mixed at a ratio of 1:3 (g / mL) and heated to 90°C to gelatinize the starch. The gelatinized starch paste was cooled to 80°C and acetic anhydride was added at a molar ratio of starch to acetic acid of 1:2. The pH of the reaction system was adjusted to an alkaline range of 8 to 9 by 1 mol / L NaOH solution, and the reaction mixture was stirred at a stirring speed of 300 r / min for 5 hours to ensure that acetic anhydride and starch were fully reacted. After the reaction, the pH value was adjusted to 7.0 with 1 mol / L HCl, and the product was washed three times with anhydrous ethanol and dried with hot air at 90°C to obtain acetate starch.

[0090] Food-grade curdlan powder, acetate starch and purified water were mixed in a mass ratio of 1:6:28 and heated to 60°C, and a 0.6 mol / L baking soda solution was used to adjust the pH to 8 to obtain a preliminarily mixed emulsion. The preliminarily mixed emulsion was treated by a high-pressure homogenizer at 150 MPa and 60°C for 5 times, and then spray-dried to obtain a curdlan-acetate starch composite.

[0091] S5: Dough preparation The following raw materials were weighed by weight: 50 parts of sturgeon surimi, 100 parts of medium-gluten wheat flour, 60 parts of whole egg liquid, 0.6 parts of baking powder, 60 parts of white sugar, 30 parts of maltose, 0.2 parts of baking soda, 0.1 parts of kelp water extract, 0.2 parts of milk mineral salt, 3.5 parts of curdlan-acetate starch complex, and 0.7 parts of glutamine transaminase.

[0092] Stir and mix the sturgeon surimi, medium-gluten wheat flour, whole egg liquid, baking powder and baking soda to form a dough, thereby obtaining a premixed dough. Add kelp water extract, milk mineral salt, curdlan-acetate starch complex and glutamine transaminase to the premixed dough in sequence, wherein each raw material is fully mixed after being added, and then the next raw material is added, and after all the raw materials are mixed, a mixed dough is obtained.

[0093] S6: Preparation of Shachima After rolling the mixed dough into thin slices and cutting into thin strips, take 40.00g and put it into 500mL of 170℃ hot oil (soybean oil), deep-fry it for about 8 minutes on low heat until it is golden and crispy. Then, simmer the white sugar, maltose and water on low heat for 3 minutes to make syrup, and turn off the heat when the syrup can be pulled into thin threads. Finally, quickly pour the fried noodles into the syrup, mix well, compact and cool, and you will get sturgeon meat shachima.

[0094] Comparative Example 3A: Preparation of sturgeon meat shachima The difference between this comparative example and Example 3A is that in step S5, no kelp water extract, milk mineral salt, curdlan-acetate starch complex and glutamine transaminase are added. The remaining steps are the same as those in Example 3A.

[0095] Test Example 3A: Loss of volatile flavor components of sturgeon shachima during frying In the process of preparing sturgeon shachima according to the methods in Example 3A and Comparative Example 3A, the oil used for frying in step S6 was taken and fixed to 500 mL with untreated clean soybean oil to obtain diluted oil. The volatile flavor components in the diluted oil were detected by gas chromatography-ion mobility spectrometry: 2 mL of diluted oil was taken into a 20 mL headspace injection bottle, enriched and balanced at a temperature of 50°C and an oscillation frequency of 250 rpm for 20 minutes, 500 μL was drawn from the injection needle headspace and injected into the injection port, and the volatile components were separated by a polar chromatographic column MXT-WAX (15 m×0.53 mm×1 μm) and then injected into IMS. The carrier gas (high-purity N2) E1 flow rate was 150 mL / min, and the E2 flow rate was 2, 2, 10, 20, 25 and 30 min, respectively. The LAV (Version 2.21) workstation was used to identify, organize data and draw plots; the Library Search (Version 1.08) workstation was used to analyze data, and various compounds were identified by comparing the retention index (RI) of volatile compounds and the drift time of the gas chromatography-ion mobility spectrometry library. The volatile flavor component spectrum obtained is shown in Figure 5 .

[0096] Figure 5 It shows that a total of 39 compounds were detected in the test of the oil used for frying. The content levels of the flavor substances ethanol ("alcohol taste"), propionaldehyde ("earthy taste, wine taste"), and hexanal ("vegetable leaf taste") in the oil used in the comparison example 3A and the example 3A are similar. The contents of propanol ("earthy, winey"), butanol ("fusel oil"), amyl alcohol ("fusel oil"), (E)-2-heptenal ("vegetable"), (E)-2-hexenal ("green leaf, herbal"), valeraldehyde ("fermented"), 1-hexanal ("vegetable leaf"), (E)-2-pentenal ("fruity"), acrolein ("almond"), and 2-acetone ("apple, pear") in Comparative Example 3A were significantly higher than those in Example 3A, and dimer of amyl alcohol and (E)-2-hexenal, 2-pentylfuran ("earthy"), and methyl acetate ("sweet, fruity") were not detected in Example 3A. It can be seen that there is a significant difference in the content of flavor substances in the oil used for making sturgeon meat shaqima between the two groups. The types and contents of flavor substances in the oil used for making Example 3A prepared by the method of the present invention are less, and most of the volatile flavor substances are retained in the shaqima. These retained flavor components may be released into the mouth during chewing, further enriching the flavor of the product.

[0097] Example 4A: Preparation of edible sturgeon cartilage noodle straws Edible sturgeon cartilage pasta straws are prepared by the following steps: S1: Preparation of sturgeon cartilage gelatin Sturgeon cartilage was divided into small pieces of about 0.5cm×0.5cm×0.5cm, mixed with 0.1mol / L sodium bicarbonate solution at a solid-liquid ratio of 1:6 (g / mL) at room temperature and stirred for 0.5h, washed with deionized water until neutral to remove non-collagen; mixed with 0.1mol / L citric acid solution at a solid-liquid ratio of 1:6 (g / mL) at room temperature and stirred for 0.5h, washed with deionized water until neutral to obtain fully swollen sturgeon cartilage. Then the cartilage was mixed with deionized water at a solid-liquid ratio of 1:6 (g / mL), and hot-pressed at 121℃ and 0.12Mpa for 50min, centrifuged at 8000r / min for 20min, the supernatant was filtered with filter cloth, and freeze-dried to obtain sturgeon cartilage gelatin.

[0098] S2: Preparation of Kelp Aqueous Extract The dried and desalted kelp powder was crushed to a particle size of <0.2mm, and the kelp powder was mixed with pure water in a mass ratio of 1:10, and stirred and extracted at 95°C for 3h, during which the stirring speed was maintained at 300r / min. After the extraction, the solid residue was removed by filtering with a filter cloth through a plate and frame filter. The filtered solution was passed through an ultrafiltration membrane with a molecular weight cutoff of 10,000Da to remove small molecular impurities with a molecular weight of <10,000Da. The ultrafiltered solution was concentrated under reduced pressure at 65°C to 1 / 5 of the original volume. Then, the kelp water extract was obtained by spray drying technology at an inlet temperature of 190°C and an outlet temperature of 90°C.

[0099] S3: Preparation of milk mineral salts Fresh, pollution-free milk is used as raw material, and the milk is filtered through an ultrafiltration membrane with a pore size of 0.2μm to intercept macromolecular substances and obtain a permeate containing lactose and minerals. Then, small molecules such as lactose are further removed through a nanofiltration membrane with a pore size of 5.0nm. The treated solution is concentrated at 50°C and then spray-dried to obtain milk mineral salt powder.

[0100] S4: Preparation of Curdlan-Starch Acetate Composite High-purity corn starch and water were mixed at a ratio of 1:3 (g / mL) and heated to 90°C to gelatinize the starch. The gelatinized starch paste was cooled to 80°C and acetic anhydride was added at a molar ratio of starch to acetic acid of 1:2. The pH of the reaction system was adjusted to an alkaline range of 8 to 9 by 1 mol / L NaOH solution, and the reaction mixture was stirred at a stirring speed of 300 r / min for 5 hours to ensure that acetic anhydride and starch were fully reacted. After the reaction, the pH value was adjusted to 7.0 with 1 mol / L HCl, and the product was washed three times with anhydrous ethanol and dried with hot air at 90°C to obtain acetate starch.

[0101] Food-grade curdlan powder, acetate starch and purified water were mixed in a mass ratio of 1:6:28 and heated to 60°C, and a 0.6 mol / L baking soda solution was used to adjust the pH to 8 to obtain a preliminarily mixed emulsion. The preliminarily mixed emulsion was treated by a high-pressure homogenizer at 150 MPa and 60°C for 5 times, and then spray-dried to obtain a curdlan-acetate starch composite.

[0102] S5: Dough preparation The following raw materials were weighed by weight: 0.9 parts of sturgeon cartilage gelatin, 100 parts of high-gluten wheat flour, 9.2 parts of milk, 26 parts of whole egg liquid, 4.5 parts of trehalose, 3.5 parts of edible salt, 0.1 parts of kelp water extract, 0.2 parts of milk mineral salt, 3.5 parts of curdlan-acetate starch complex, and 0.7 parts of glutamine transaminase.

[0103] Sturgeon cartilage gelatin, high-gluten wheat flour, milk, whole egg liquid, trehalose and edible salt are stirred and mixed evenly to form a dough to obtain a premixed dough. Kelp water extract, milk mineral salt, curdlan-acetate starch complex and glutamine transaminase are sequentially added to the premixed dough, wherein each raw material is fully mixed after being added, and then the next raw material is added, and after all the raw materials are mixed, a mixed dough is obtained.

[0104] S6: Preparation of straws Cover the mixed dough with plastic wrap and relax for 30 minutes, then roll it into a rectangular dough with a thickness of about 0.4 cm. Use a knife to cut the dough into strips with a width of 1 cm, then twist the strips around a thin bamboo stick into a spiral shape with a diameter of 5 mm, put it into an oven preheated to 180°C, and bake it for 18 minutes until the surface turns golden brown. After baking, take it out and cool it on the grill, pull out the bamboo stick, and you will get the edible sturgeon cartilage noodle straw.

[0105] Comparative Example 4A: Preparation of edible sturgeon cartilage noodle straws The difference between this comparative example and Example 4A is that in step S5, no kelp water extract, milk mineral salt, curdlan-acetate starch complex and glutamine transaminase are added. The remaining steps are the same as those in Example 4A.

[0106] Test Example 4A: Liquid Immersion Stability of Edible Sturgeon Cartilage Pasta Straws Take the edible sturgeon cartilage noodle straws prepared according to the methods of Example 4A and Comparative Example 4A, and place one end of the straw into beakers filled with 500 mL of pure water at different temperatures, ensuring that the length of the straw immersed in the water is more than 4 cm. And the lower end does not touch the bottom of the beaker. Use a magnetic stirrer to stir the water at a speed of 20 r / min to simulate the state of the straw in actual use. Record the time from the straw being just put into the solution to the occurrence of structural damage, and the results are shown in the table.

[0107] Table 2 Liquid immersion stability of edible sturgeon cartilage noodle straws Group Comparative Example 4A Example 4A 25℃ pure water 105.27±0.12s 227.23±1.05s 40℃ pure water 73.62±2.42s 165.58±2.19s 55℃ pure water 52.24±3.23s 121.82±1.83s 70℃ pure water 34.76±3.35s 68.18±2.93s 85℃ pure water 28.24±0.25s 44.49±3.42s 100℃ pure water 25.12±0.16s 35.67±0.78s Table 2 shows that the present invention can improve the liquid immersion stability of the straw by adding kelp water extract, milk mineral salt, curdlan-acetate starch complex and glutamine transaminase to the edible sturgeon cartilage noodle straw.

[0108] Test Example 4B: Fluid Mechanics Properties of Edible Sturgeon Cartilage Noodle Straws Take 10 edible sturgeon cartilage noodle straws prepared according to the method in Example 4A and Comparative Example 4A, ensure that each straw has a length of 20 cm, and evaluate the fluid mechanics properties as follows: (1) Flow characteristics measurement: Insert one end of a straw into a container filled with clean water and connect the other end to a flow meter. Heat the clean water to 25°C in a constant temperature water bath and keep the temperature constant. Turn on the flow meter, record the volume of clean water passing through the straw within 10 seconds and calculate the flow rate (mm / s).

[0109] (2) Pressure characteristics measurement: Close one end of the straw and connect the other end to a pressure gauge. Use a straw clamp to fix the straw and ensure that it is placed vertically. Use a vacuum pump to gradually increase the negative pressure inside the straw and record the maximum negative pressure value before the straw is significantly deformed or ruptured.

[0110] The results of the fluid dynamics evaluation are shown in Table 3.

[0111] Table 3 Fluid dynamics properties of edible sturgeon cartilage noodle straws Group Comparative Example 4A Example 4A Flow characteristics 14.53±0.42mm / s 17.28±0.27mm / s Pressure characteristics 280.12±15.43Pa 334.51±10.33s Table 3 shows that Example 4A performs better than Comparative Example 4A in terms of flow characteristics and pressure tolerance, which is mainly due to the improvement in the material formula of Example 4A. From the perspective of the Bernoulli equation, P+ρgh+1 / 2ρv 2=C (where P is the static pressure of the fluid, ρ is the density of the fluid, v is the velocity of the fluid, g is the acceleration of gravity, and h is the height of the fluid relative to a reference plane). During the stable flow of the fluid, the total energy of the fluid (including pressure energy, kinetic energy and potential energy) remains unchanged. Therefore, when the velocity of the fluid increases, its pressure energy will decrease accordingly; and vice versa. The technology of the present invention forms a more solid and dense wall layer inside the edible sturgeon cartilage pasta straw. This wall layer not only improves the mechanical strength of the straw, but also has a profound impact on its fluid mechanics properties. On the one hand, the technology of the present invention can enhance the compressive resistance of the straw wall layer, and the edible sturgeon cartilage pasta straw made by this technology is less likely to deform or rupture under the same negative pressure conditions. When the inside of the straw is subjected to negative pressure, the firmness of the wall layer helps to reduce the pressure energy loss of the fluid, thereby improving the overall pressure bearing capacity of the straw; on the other hand, the technology of the present invention can improve the density of the wall layer, and the velocity distribution of the fluid in the straw is more uniform under the technology of the present invention, reducing the eddy current and energy loss caused by the roughness or irregularity of the wall surface.

[0112] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any way. Any simple modification, change and equivalent transformation made to the above embodiment based on the technical essence of the present invention still falls within the protection scope of the technical solution of the present invention.

Claims

1. A sturgeon noodle product with physical barrier properties, characterized in that: Ingredients include: Wheat flour, sturgeon cartilage gelatin and / or sturgeon meat, physical barrier strengthener; The physical barrier strengthener comprises: kelp water extract, milk mineral salt, curdlan-acetate starch complex, and glutamine transaminase.

2. The sturgeon noodle product according to claim 1, characterized in that: The dosage of the kelp water extract, milk mineral salt, curdlan-acetate starch complex and glutamine transaminase is 0.1-0.3%, 0.2-0.6%, 2.5-5.0% and 0.5-1.0% of the mass of the wheat flour respectively.

3. The sturgeon noodle product according to claim 1 or 2, characterized in that: The curdlan-acetate starch composite is made of curdlan and acetate starch in a mass ratio of 1:6-8.

4. The sturgeon noodle product according to claim 1, characterized in that: The amount of the sturgeon cartilage gelatin and / or sturgeon meat is 0.9-50% of the mass of the wheat flour.

5. The sturgeon noodle product according to claim 1, characterized in that: The wheat flour is high-gluten wheat flour and / or medium-gluten wheat flour; the raw materials of the sturgeon noodle product also include one or more of water, whole egg liquid, edible salt, gluten powder, baking powder, white sugar, maltose, baking soda and trehalose.

6. A method for preparing the sturgeon noodle product according to any one of claims 1 to 5, characterized in that: include: S1: mixing the raw materials except the physical barrier reinforcer to prepare a premixed dough; S2: adding kelp water extract, milk mineral salt, curdlan-acetate starch complex and glutamine transaminase to the premixed dough in sequence, wherein each raw material is fully mixed after being added before adding the next raw material to obtain a mixed dough; S3: Processing the mixed dough into noodle products.

7. The preparation method according to claim 6, characterized in that: The preparation steps of the kelp water extract include: crushing the dried and desalted kelp, mixing it with water, extracting it at 90-97°C for 3-4 hours, filtering it, removing impurities with a molecular weight less than a set value, and removing water; the set value is 8-10kDa.

8. The preparation method according to claim 6, characterized in that: The preparation steps of the milk mineral salt include: filtering the milk with an ultrafiltration membrane with a pore size of 0.1-0.2 μm and a nanofiltration membrane with a pore size of 1.0-5.0 nm in sequence, and then removing water.

9. The preparation method according to claim 6, characterized in that: The preparation steps of the curdlan-acetate starch composite include: mixing curdlan, acetate starch and water, heating to 60-65° C., adjusting the pH to 7.8-8.5, homogenizing, and drying.

10. The preparation method according to claim 6 or 9, characterized in that: The preparation steps of the acetate starch include: mixing starch with water, heating and gelatinizing, adding acetic anhydride, adjusting the pH to 8-9, reacting for 4-6 hours, and separating the product; the molar ratio of the starch to the acetic anhydride is 1:1.5-2.0.

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