Strong-flavor hot and sour rice noodles and processing technology thereof

Abstract

The invention relates to the technical field of food processing, and particularly discloses strong-flavor hot and sour vermicelli and a processing technology thereof.The vermicelli is non-biological fermentation vermicelli prepared through an extrusion processing technology, and the non-biological fermentation vermicelli comprises, by weight, 60-70 parts of sweet potato powder, 10-20 parts of potato powder, 8-15 parts of enzymolysis lotus root starch, 8-15 parts of soybean protein isolate powder and 0.5-2 parts of salt. Water; wherein the preparation process of the enzymolysis lotus root starch comprises the following steps: gelatinizing a material liquid containing lotus root starch at high temperature, then cooling to 40-60 DEG C, adding alpha-amylase for enzymolysis for 1-2 hours, adding edible wine, boiling for 10-20 minutes, and performing spray drying; wherein the weight ratio of the water to the other raw materials is (80-90): 100. The non-biologically fermented vermicelli prepared by the preparation method disclosed by the invention not only has the advantage of compact texture, but also has permeability, so that the soaked vermicelli has both mouth feel and taste.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a fragrant hot and sour rice noodle and a processing technology thereof. Background Art

[0002] Hot and sour noodles are a traditional snack made from sweet potato noodles. It is named for its spicy and sour taste. Its characteristics are numbness, spiciness, freshness, fragrance, sourness, and oiliness without being greasy.

[0003] The finished hot and sour noodles are packaged in various forms including bowls, bags, cups, continuous bags, stand-up bags, gift boxes, etc., using paper and degradable film as the main materials, and mainly include vermicelli, seasoning packets, vinegar packets and vegetable packets.

[0004] Vermicelli in hot and sour noodles can be divided into non-biological fermented vermicelli and biological fermented vermicelli according to different processes. Non-biological fermented vermicelli adopts the extrusion process, which includes single-screw and twin-screw extrusion. According to the concentration of extruded materials, it is divided into dry slurry method (material moisture 38%-40%) and slurry method (material moisture 50%-53%). The processing time after extrusion molding is within 1 hour; biological fermented vermicelli adopts coating method or leakage method.

[0005] The preparation process of non-biological fermented vermicelli is as follows: edible starch and other auxiliary materials and materials are mixed and extruded into a screw extruder at high temperature and high pressure, and then dried or not dried and packaged to obtain non-biological fermented dry vermicelli or fresh wet vermicelli. The material is kneaded and extruded by high temperature, high pressure and high-speed rotation of the spiral, the air in the material is removed, and the gelatinized starch molecules are rearranged to form a dense structure. The vermicelli obtained has a compact texture, a smooth surface, and a chewy and smooth taste.

[0006] Although the existing non-biological fermented vermicelli has a compact texture, the permeability of the vermicelli is poor. After being soaked in boiling water, it is difficult for the soup to penetrate into the vermicelli, resulting in the vermicelli being difficult to absorb the flavor, which in turn affects the taste of the vermicelli. If the soaking time is extended in order to make the vermicelli absorb the flavor, the toughness of the vermicelli after soaking will deteriorate, which will affect the taste of the vermicelli.

[0007] Therefore, it is necessary to further improve the toughness and permeability of vermicelli so that the vermicelli after soaking has both taste and flavor. Summary of the invention

[0008] The invention aims to provide a fragrant hot and sour rice noodle and a processing technology thereof. The rice noodle not only has the advantage of compact texture, but also has permeability, so that the rice noodle after being soaked has both mouthfeel and taste.

[0009] The present invention is achieved through the following technical solutions:

[0010] A fragrant hot and sour vermicelli, wherein the vermicelli used is non-biological fermented vermicelli prepared by an extrusion process, and the non-biological fermented vermicelli comprises the following components in parts by weight:

[0011] 60-70 parts of sweet potato flour, 10-20 parts of potato flour, 8-15 parts of enzymatically hydrolyzed lotus root starch, 8-15 parts of isolated soy protein powder, 0.5-2 parts of salt, water;

[0012] The preparation process of enzymatically hydrolyzed lotus root starch is as follows: gelatinizing the liquid containing lotus root starch at high temperature, then cooling to 40-60°C, adding α-amylase for enzymatic hydrolysis for 1-2h, adding edible wine for boiling for 10-20min, and spray drying;

[0013] Among them, the weight ratio of water to other raw materials is (80-90):100.

[0014] Sweet potato starch is a common edible starch used to prepare vermicelli. And the non-biological fermented vermicelli prepared by extrusion processing technology has the advantage of a compact texture.

[0015] The concept of the present invention is to improve the raw materials used for preparing vermicelli, thereby increasing the permeability of non-biological fermented vermicelli so that the vermicelli can be quickly flavored when eaten, and the vermicelli after being soaked has both mouthfeel and taste.

[0016] The present invention adds potato flour, enzymatically hydrolyzed lotus root powder and soy protein isolate powder to sweet potato flour as raw materials for preparing non-biological fermented vermicelli. Among them, potato flour has a higher starch content than sweet potato flour and has strong water absorption, which can not only reduce the rehydration time of the prepared non-biological fermented vermicelli and improve the water absorption rate, but also improve the permeability of the vermicelli to a certain extent, and the transparency of the vermicelli is higher, and at the same time, the cooked vermicelli tastes delicate and smooth. Among them, the polysaccharide components contained in lotus root powder cause it to have a lower surface tension. Using lotus root powder as a raw material to prepare vermicelli can reduce the surface tension of vermicelli, and enzymatically hydrolyzed lotus root powder can further reduce the surface tension of vermicelli and improve the permeability of vermicelli compared with lotus root powder. The reason may be that the starch in the lotus root powder is enzymatically hydrolyzed into monosaccharides and more polysaccharides are released. Experiments have also shown that the enzymatic starch prepared by boiling lotus root starch with edible wine can further reduce the surface tension of vermicelli. The reason may be that the enzymatic starch can promote the production of polysaccharides by boiling, which may be because monosaccharides condense and lose water to form polysaccharides after boiling; and adding edible wine during the boiling process can promote the production of polysaccharides. Among them, soy protein isolate powder is a surfactant that can reduce the surface tension of water and oil. When vermicelli is soaked, the main ingredients in the soup are water and oil. Vermicelli prepared by adding soy protein isolate powder can reduce the surface tension of water and oil to make it easier for the soup to enter the vermicelli, making the vermicelli easier to taste.

[0017] In summary, the non-biological fermented vermicelli prepared by the present invention not only has the advantage of a compact texture, but also has permeability, so that the vermicelli after being soaked has both taste and flavor.

[0018] In a preferred embodiment, the mass ratio of lotus root starch to distilled water in the liquid is 2-5%.

[0019] In a preferred embodiment, the gelatinization temperature is 85-95°C and the time is 30-60 minutes.

[0020] In a preferred embodiment, the non-biological fermented vermicelli comprises the following components in parts by weight:

[0021] 60-70 parts of sweet potato flour, 10-20 parts of potato flour, 8-12 parts of enzymatically hydrolyzed lotus root powder, 13-15 parts of isolated soy protein powder, 0.5-2 parts of salt, and water.

[0022] In a preferred embodiment, the non-biological fermented vermicelli comprises the following components in parts by weight:

[0023] 60-70 parts of sweet potato flour, 10-20 parts of potato flour, 10 parts of enzymatic lotus root powder, 15 parts of isolated soy protein powder, 0.5-2 parts of salt, and water.

[0024] The amount of enzymatically hydrolyzed lotus root powder added to non-biological fermented vermicelli has a certain effect on the toughness of the vermicelli, and a small amount of addition can be ignored for the toughness of the vermicelli. Therefore, when the total amount of enzymatically hydrolyzed lotus root powder and soy protein isolate powder is a certain amount, relatively reducing the amount of enzymatically hydrolyzed lotus root powder and increasing the amount of soy protein isolate powder can not only meet the permeability of the vermicelli during consumption and soaking, but also avoid reducing the toughness of the vermicelli (tensile strength and tensile deformation) as much as possible.

[0025] In a preferred embodiment, 5-8 parts of pea starch are also included.

[0026] Pea starch has good emulsifying properties and can also reduce the surface tension of water and oil, making it easier for soup ingredients to penetrate into the vermicelli when it is soaked.

[0027] In a preferred embodiment, pea starch is pretreated by ultrasound with an ultrasonic power of 400-500W.

[0028] Pea starch has a high content of amylose, about 30%-60%, which makes it have lower rheological properties. Ultrasonic modification of pea starch can improve its fluidity. This is because the mechanical action and cavitation effect generated by ultrasound cause the starch molecular chains to break and the molecular weight to decrease, thereby reducing the viscous resistance that restricts the flow of starch paste, reducing viscosity and improving fluidity.

[0029] In a preferred embodiment, the process of ultrasonic treatment of pea starch is as follows:

[0030] Pea starch is adjusted to a starch solution with a content of 12-15%, and intermittent ultrasonic treatment is performed for 30-60 minutes; the treated starch solution is pre-frozen for 24-48 hours, and then vacuum freeze-dried; wherein the pre-freezing temperature is -15 to -18°C, and the vacuum freeze-drying temperature is -5 to -10°C.

[0031] In a preferred embodiment, the mixture further comprises 5-10 parts of alginate and 10-12 parts of milk.

[0032] Milk contains calcium lactate, which can form calcium ions in aqueous solution. Calcium ions can combine with alginate to form a stronger gel or network structure, thereby improving the toughness (tensile strength and tensile deformation) of vermicelli without reducing its permeability.

[0033] In a preferred embodiment, the alginate includes sodium alginate. Sodium alginate is a polysaccharide extracted from seaweed, which contains a large number of carboxyl groups and can react with calcium ions to form water-insoluble calcium alginate gel; and sodium alginate has the advantage of low surface tension and will not reduce the permeability of vermicelli.

[0034] In a preferred embodiment, the spicy and sour rice noodle comprises non-biological fermented vermicelli, and also comprises a seasoning packet, a vinegar packet and a vegetable packet.

[0035] In a preferred embodiment, the seasoning packet includes an oil packet and a powder packet;

[0036] The oil bag is made of vegetable oil selected from rapeseed oil, palm oil, salad oil and peanut oil, or a mixture of two or more of them in a certain proportion, and non-biological fermentation raw materials are added; the non-biological fermentation raw materials include chili, pepper, sesame, shallot, ginger, onion, coriander and garlic;

[0037] The powder packet includes edible salt, chicken seasoning, MSG, white sugar and flavor nucleotides.

[0038] In a preferred embodiment, the vegetables in the vegetable package are dehydrated vegetables or fresh vegetables.

[0039] A processing technology for rich-flavor hot and sour vermicelli, which processes non-biological fermented vermicelli, seasoning packet, vinegar packet and vegetable packet separately;

[0040] The preparation of non-biological fermented vermicelli includes the following steps:

[0041] S1, mixing sweet potato flour, potato flour, enzymatically hydrolyzed lotus root powder and isolated soy protein powder in proportion to obtain a mixed powder;

[0042] S2, take 5-10% of the mixed powder, add water to make a slurry, stir at 90-100° C. to obtain starch paste;

[0043] S3, adding salt into water and stirring until completely dissolved to obtain a saline solution;

[0044] S4, after the starch paste is cooled to 40-50°C, it is mixed with the saline solution and the remaining mixed powder to form a uniform and smooth dough;

[0045] S5, sending the dough into an extrusion molding device for extrusion molding to obtain non-biological fermentation fresh wet vermicelli, and drying the non-biological fermentation fresh wet vermicelli to obtain non-biological fermentation dry vermicelli.

[0046] In a preferred embodiment, the seasoning packet includes an oil packet and a powder packet;

[0047] The preparation process of the oil bag is as follows:

[0048] Step 1), heat the vegetable oil to 255-260°C while stirring, then add the vegetable oil again, when the temperature rises to 145-150°C, add shallot, ginger, onion, coriander, and garlic, simmer for 20-30 minutes, and remove; turn off the heat when the oil temperature slowly rises to 155-160°C, add sesame seeds and then slowly add chili powder;

[0049] Step 2), after the chili powder is fried, the temperature drops to 140-145°C and the chili powder is added again;

[0050] Step 3), when the temperature drops to 135-140℃, add chili powder again, stir evenly and keep warm for 5-10 minutes, then stir evenly and remove from heat;

[0051] Step 4) When the temperature naturally drops to 100-105°C, add the peppercorns and stir evenly. After cooling naturally, package them.

[0052] Compared with the prior art, the present invention has the following advantages and beneficial effects:

[0053] 1. The present invention adds potato flour, enzymatically hydrolyzed lotus root powder and soy protein isolate powder as raw materials for preparing non-biological fermented vermicelli into sweet potato flour, and can utilize the water absorption of potato flour to improve the permeability of non-biological fermented vermicelli to a certain extent, utilize the low surface tension of enzymatically hydrolyzed lotus root powder to reduce the surface tension of non-biological fermented vermicelli and further improve its permeability, utilize soy protein isolate powder to reduce the surface tension of water and oil, so that soup can enter the vermicelli more easily, that is, the present invention can improve the permeability of the prepared non-biological fermented vermicelli through the joint action of potato flour, enzymatically hydrolyzed lotus root powder and soy protein isolate powder, making it easier to taste, and the main raw material of the present invention is still sweet potato flour, and it is prepared by extrusion processing technology, so that the non-biological fermented vermicelli has a compact texture and retains the toughness of the vermicelli when chewing, that is, the non-biological fermented vermicelli of the present invention not only has the advantage of compact texture, but also has permeability, so that the vermicelli after soaking has both taste and flavor.

[0054] 2. The present invention adds alginate and milk simultaneously to the formula for preparing non-biological fermented vermicelli. Alginate has the advantage of low surface tension and will not reduce the permeability of vermicelli. Calcium lactate in milk can combine with alginate to form a more solid gel or network structure, thereby improving the toughness of vermicelli. That is, after adding alginate and milk, the present invention can not only improve the toughness of vermicelli, but also does not reduce its permeability. DETAILED DESCRIPTION

[0055] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with the embodiments. The schematic implementation mode of the present invention and its description are only used to explain the present invention and are not intended to limit the present invention. The embodiments described below are part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without creative work are within the scope of protection of the present invention.

[0056] In the following description, a large number of specific details are set forth in order to provide a thorough understanding of the present invention. However, it is apparent to those of ordinary skill in the art that these specific details do not have to be employed to practice the present invention. In other embodiments, in order to avoid confusing the present invention, known structures, materials or methods are not specifically described. The materials, instruments and reagents used in the following examples, unless otherwise specified, can all be obtained from commercial sources. The technical means used in the embodiments, unless otherwise specified, are conventional means well known to those skilled in the art.

[0057] In addition, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of the features. In the description of this application, the meaning of "plurality" is two or more, unless otherwise clearly and specifically defined.

[0058] In order to achieve the advantages of non-biological fermented vermicelli not only having a compact texture but also having permeability, so that the vermicelli after soaking has both taste and flavor; this embodiment provides a fragrant hot and sour vermicelli, including non-biological fermented vermicelli, seasoning packet, vinegar packet and vegetable packet, the vermicelli used is non-biological fermented vermicelli prepared by extrusion processing technology, and the non-biological fermented vermicelli includes the following components by weight:

[0059] 60-70 parts of sweet potato flour, 10-20 parts of potato flour, 8-15 parts of enzymatically hydrolyzed lotus root starch, 8-15 parts of isolated soy protein powder, 0.5-2 parts of salt, water;

[0060] The preparation process of enzymatically hydrolyzed lotus root starch is as follows: gelatinizing the liquid containing lotus root starch at high temperature, then cooling to 40-60°C, adding α-amylase for enzymolysis for 1-2h, adding edible wine and boiling for 10-20min, and spray drying; the mass ratio of lotus root starch to distilled water in the liquid is 2-5%; the gelatinization temperature is 85-95°C, and the time is 30-60min;

[0061] Among them, the weight ratio of water to other raw materials is (80-90):100.

[0062] The seasoning packets include oil packets and powder packets;

[0063] The oil bag is made of vegetable oils selected from rapeseed oil, palm oil, salad oil and peanut oil, or a mixture of two or more of them in a certain proportion, and non-biological fermentation raw materials are added; the non-biological fermentation raw materials include chili, pepper, sesame, shallot, ginger, onion, coriander and garlic; specifically:

[0064] The oil package includes the following components by weight:

[0065] 30-50 parts vegetable oil, 5-10 parts chili, 1-3 parts pepper, 3-5 parts sesame, 2-5 parts green onion, 3-5 parts ginger, 2-5 parts onion, 1-3 parts coriander, and 1-3 parts garlic.

[0066] In one specific case (the specific case below), the oil packet consists of the following components:

[0067] 30 parts of rapeseed oil, 20 parts of palm oil, 10 parts of chili, 3 parts of pepper, 5 parts of sesame, 5 parts of green onion, 5 parts of ginger, 5 parts of onion, 3 parts of coriander, and 3 parts of garlic.

[0068] The powder package includes edible salt, chicken seasoning, monosodium glutamate, white sugar and flavor nucleotides. Specifically:

[0069] The powder pack includes the following components by weight:

[0070] 10-20 parts of edible salt, 2-5 parts of chicken seasoning, 2-5 parts of MSG, 1-3 parts of white sugar, and 0.2-0.5 parts of flavor nucleotides.

[0071] In one specific example (the specific example below), the powder pack consists of the following components:

[0072] Use 15 parts of salt, 4 parts of chicken seasoning, 5 parts of MSG, 3 parts of white sugar, and 0.4 parts of flavor nucleotides.

[0073] Among them, the vinegar bag is made by mixing edible vinegar in proportion.

[0074] Among them, the vegetables in the vegetable package are dehydrated vegetables or fresh vegetables.

[0075] The dehydrated vegetables mainly include dehydrated shallots, dehydrated coriander, dehydrated green cabbage, dehydrated cabbage, dehydrated carrots, dehydrated kelp, dehydrated leek, dehydrated shiitake mushrooms, tofu skin, fried peanuts, fried peas, fried soybeans and other non-biological fermented vegetables in proportion of one or two or more.

[0076] Fresh vegetables mainly include bean sprouts, kelp, cowpea, fungus, radish, kohlrabi, enoki mushrooms, potatoes, lotus roots, bamboo shoots and other fresh vegetables that have been vacuum-packed.

[0077] In a specific case (the following specific case), the specific composition of the vegetables in the vegetable package is:

[0078] 0.5 parts of dehydrated shallots, 1 part of dehydrated coriander, 5 parts of dehydrated green vegetables, 3 parts of dehydrated cabbage, 3 parts of dehydrated carrots, and 1 part of dehydrated kelp.

[0079] Compared with sweet potato flour, the potato flour of this embodiment has the advantage of strong water absorption, and can improve the permeability of non-biological fermented vermicelli to a certain extent. The low surface tension of enzymatically hydrolyzed lotus root flour is used to reduce the surface tension of non-biological fermented vermicelli and further improve its permeability. The surface tension of water and oil can be reduced by using soy protein isolate powder to make it easier for soup to enter the vermicelli. That is, this embodiment can improve the permeability of the prepared non-biological fermented vermicelli through the combined action of potato flour, enzymatically hydrolyzed lotus root flour and soy protein isolate powder, making it easier to taste, and finally making the vermicelli after soaking have both taste and flavor.

[0080] In a preferred embodiment, the non-biological fermented vermicelli comprises the following components in parts by weight:

[0081] 60-70 parts of sweet potato flour, 10-20 parts of potato flour, 8-12 parts of enzymatically hydrolyzed lotus root powder, 13-15 parts of isolated soy protein powder, 0.5-2 parts of salt, and water.

[0082] In a preferred embodiment, the non-biological fermented vermicelli comprises the following components in parts by weight:

[0083] 60-70 parts of sweet potato flour, 10-20 parts of potato flour, 10 parts of enzymatic lotus root powder, 15 parts of isolated soy protein powder, 0.5-2 parts of salt, and water.

[0084] In a preferred case, 5-8 parts of pea starch are also included. Preferably, the pea starch is pretreated with ultrasound, and the ultrasound power is 400-500W. Specifically: the process of using ultrasound to treat pea starch is as follows:

[0085] Pea starch is adjusted to a starch solution with a content of 12-15%, and intermittent ultrasonic treatment is performed for 30-60 minutes; the treated starch solution is pre-frozen for 24-48 hours, and then vacuum freeze-dried; wherein the pre-freezing temperature is -15 to -18°C, and the vacuum freeze-drying temperature is -5 to -10°C.

[0086] In a preferred embodiment, 5-10 parts of alginate and 10-12 parts of milk are also included. Alginate includes sodium alginate; alginate has the advantage of low surface tension and will not reduce the permeability of vermicelli, and calcium lactate in milk can combine with alginate to form a more solid gel or network structure, thereby improving the toughness of vermicelli.

[0087] The processing technology of the above-mentioned fragrant hot and sour noodles is to process non-biological fermented vermicelli, seasoning packet, vinegar packet and vegetable packet respectively;

[0088] The method for preparing non-biological fermented vermicelli comprises the following steps:

[0089] S1, mixing sweet potato flour, potato flour, enzymatically hydrolyzed lotus root powder and isolated soy protein powder in proportion to obtain a mixed powder;

[0090] S2. Take 10% of the mixed powder, add water to make a slurry, and stir at 95°C to obtain starch paste;

[0091] S3, adding salt into water and stirring until completely dissolved to obtain a saline solution;

[0092] S4, after the starch paste is cooled to 45°C, mix it with the saline solution and the remaining mixed powder to form a uniform and smooth dough;

[0093] S5, sending the dough into an extrusion molding device for extrusion molding to obtain non-biological fermentation fresh wet vermicelli, and drying the non-biological fermentation fresh wet vermicelli to obtain non-biological fermentation dry vermicelli.

[0094] When the formula of non-biological fermented vermicelli contains pea starch, in step S1, the pea starch is evenly mixed with sweet potato flour, potato flour, enzymatically hydrolyzed lotus root flour and soy protein isolate powder in proportion to obtain a mixed powder.

[0095] When the formula of non-biological fermented vermicelli contains sodium alginate and milk, in step S3, salt is added to water and stirred until completely dissolved to obtain a saline solution, and then the milk is added and mixed; in step S4, after the starch paste is cooled to 45°C, it is mixed evenly with the sodium alginate and the remaining part of the mixed powder, and then the saline solution is added and mixed to form a uniform and smooth dough.

[0096] Among them, a specific preparation process of the oil bag is as follows:

[0097] Step 1), remove the pot scale and residual water, add rapeseed oil, press the ignition switch and confirm that the ignition is successful, turn on the fan and stir, heat to 255-260℃ while stirring, then add palm oil, when the temperature rises to 145-150℃, add scallion, ginger, onion, coriander, garlic and simmer for 20 minutes, remove; turn off the heat when the oil temperature slowly rises to 155-160℃, add sesame seeds and then slowly add chili powder;

[0098] Step 2), after the chili powder is fried, the temperature drops to 140-145°C for 5 minutes, and the chili powder is added again;

[0099] Step 3), 10 minutes later, when the temperature drops to 135-140°C, add chili powder again, stir evenly, keep warm for 5 minutes, stir evenly and then remove from heat to cold;

[0100] Step 4), when the temperature naturally drops to about 105°C, add the pepper and stir evenly;

[0101] Step 5) Close the hot and cold cylinders, and the boiling operator marks the cylinder closing time. Naturally cool for ≥0.5 hours, turn on the mixer, and after the temperature drops to ≤60℃, stir evenly and package.

[0102] The preparation process of the powder bag is as follows:

[0103] Mix edible salt, chicken seasoning, MSG, white sugar and flavor nucleotides in proportion.

[0104] In order to better illustrate the technical effect of this embodiment, a specific case is used for illustration. Since the invention of this embodiment lies in the improvement of the formula of non-biological fermented vermicelli, the preparation process of the seasoning package, vinegar package and vegetable package will not be described in detail.

[0105] Embodiment 1:

[0106] A fragrant hot and sour vermicelli comprises non-biological fermented vermicelli, a seasoning packet, a vinegar packet and a vegetable packet. The seasoning packet is divided into an oil packet and a material packet. The specific formula and preparation method of the oil packet, the material packet, the vinegar packet and the vegetable packet refer to the above embodiment. The vermicelli used is non-biological fermented vermicelli prepared by an extrusion process. The non-biological fermented vermicelli is composed of the following components in parts by weight:

[0107] 70 parts of sweet potato flour, 15 parts of potato flour, 15 parts of enzymatically hydrolyzed lotus root powder, 10 parts of isolated soy protein powder, 1.5 parts of salt, and water; the water is distilled water.

[0108] The preparation process of enzymatically hydrolyzed lotus root starch is as follows: lotus root starch and distilled water are mixed at a mass ratio of 5% to form a liquid, the liquid is gelatinized at 95°C for 45 minutes, and then cooled to 50°C; α-amylase is added for enzymatic hydrolysis for 1.5 hours, and edible wine is added and boiled for 20 minutes, and the amount of edible wine added is 5% of the system after enzymatic hydrolysis in terms of volume percentage; finally, spray drying is performed to obtain enzymatically hydrolyzed lotus root starch;

[0109] Among them, the weight ratio of water to other raw materials is 85:100.

[0110] The preparation method of non-biological fermented vermicelli refers to the above embodiment.

[0111] Embodiment 2:

[0112] This embodiment is based on embodiment 1, and the difference from embodiment 1 is that the usage ratio of each component in the non-biological fermented vermicelli is different, specifically:

[0113] A kind of fragrant hot and sour vermicelli, the non-biological fermented vermicelli of which is composed of the following components in parts by weight:

[0114] 60 parts of sweet potato flour, 10 parts of potato flour, 8 parts of enzymatically hydrolyzed lotus root starch, 8 parts of isolated soy protein powder, 1.0 part of salt, and water.

[0115] Embodiment 3:

[0116] This embodiment is based on embodiment 1, and the difference from embodiment 1 is that the usage ratio of each component in the non-biological fermented vermicelli is different, specifically:

[0117] A kind of fragrant hot and sour vermicelli, the non-biological fermented vermicelli of which is composed of the following components in parts by weight:

[0118] 70 parts of sweet potato flour, 15 parts of potato flour, 12 parts of enzymatic lotus root powder, 13 parts of isolated soy protein powder, 1.5 parts of salt, and water.

[0119] Embodiment 4:

[0120] This embodiment is based on embodiment 1, and the difference from embodiment 1 is that the usage ratio of each component in the non-biological fermented vermicelli is different, specifically:

[0121] A kind of fragrant hot and sour vermicelli, the non-biological fermented vermicelli of which is composed of the following components in parts by weight:

[0122] 70 parts of sweet potato flour, 15 parts of potato flour, 10 parts of enzymatic lotus root powder, 15 parts of isolated soy protein powder, 1.5 parts of salt, and water.

[0123] Embodiment 5:

[0124] This embodiment is based on the embodiment 1, and the difference from the embodiment 1 is that the formula of the non-biological fermented vermicelli contains pea starch treated with ultrasound, specifically:

[0125] A kind of fragrant hot and sour vermicelli, the non-biological fermented vermicelli of which is composed of the following components in parts by weight:

[0126] 70 parts of sweet potato flour, 15 parts of potato flour, 15 parts of enzymatic lotus root powder, 10 parts of isolated soy protein powder, 8 parts of pea starch, 1.5 parts of salt, water.

[0127] Wherein, the process of ultrasonic treatment of pea starch is as follows:

[0128] Pea starch is adjusted to a starch solution with a content of 15%, and intermittent ultrasonic treatment is performed for 45 minutes, with ultrasonic treatment for 5 seconds and a pause of 3 seconds; the treated starch solution is pre-frozen for 24 hours at a pre-freezing temperature of -18°C, and vacuum freeze-dried; the vacuum freeze-drying temperature is -5°C.

[0129] Embodiment 6:

[0130] This embodiment is based on Embodiment 1, and differs from Embodiment 1 in that 10 parts of sodium alginate and 12 parts of milk are added to the formula of non-biological fermented vermicelli.

[0131] In step S3 of preparing non-biological fermented vermicelli, salt is added to water and stirred until completely dissolved to obtain a saline solution, and then milk is added and mixed; in step S4, after the starch paste is cooled to 45°C, it is mixed evenly with the remaining mixed powder and sodium alginate, and the saline solution is added and mixed to form a uniform and smooth dough.

[0132] Embodiment 7:

[0133] This embodiment is based on Embodiment 5, and differs from Embodiment 5 in that 8 parts of sodium alginate and 10 parts of milk are added to the formula of non-biological fermented vermicelli.

[0134] Comparative Example 1:

[0135] This comparative example is based on Example 1, and differs from Example 1 in that the formula of non-biological fermented vermicelli does not contain enzymatically hydrolyzed lotus root powder and soy protein isolate powder.

[0136] Comparative Example 2:

[0137] This comparative example is based on Example 1, and differs from Example 1 in that the formula of non-biological fermented vermicelli does not contain enzymatically hydrolyzed lotus root starch.

[0138] Comparative Example 3:

[0139] This comparative example is based on Example 1, and differs from Example 1 in that the formula of non-biological fermented vermicelli does not contain soy protein isolate powder.

[0140] Comparative Example 4:

[0141] This comparative example is based on Example 1, and differs from Example 1 in that an equal amount of lotus root starch is used to replace the enzymatically hydrolyzed lotus root starch.

[0142] Comparative Example 5:

[0143] This comparative example is based on Example 1, and the difference from Example 1 is that the preparation process of enzymatically hydrolyzed lotus root starch is different. In this comparative example, the preparation process of enzymatically hydrolyzed lotus root starch is as follows:

[0144] Lotus root starch and distilled water are mixed in a mass ratio of 5% to form a liquid, the liquid is gelatinized at 95°C for 45 minutes, and then cooled to 50°C; α-amylase is added for enzymatic hydrolysis for 1.5 hours, and finally spray-dried to obtain enzymatically hydrolyzed lotus root starch.

[0145] Comparative Example 6:

[0146] This comparative example is based on Example 5, and differs from Example 5 in that the pea starch is not subjected to ultrasonic modification.

[0147] Comparative Example 7:

[0148] This embodiment is based on Embodiment 6, and the difference from Embodiment 6 is that only 10 parts of sodium alginate is added to the formula of non-biological fermented vermicelli, and no milk is added.

[0149] Comparative Example 8:

[0150] This embodiment is based on embodiment 6, and the difference from embodiment 6 is that the preparation process of non-biological fermented vermicelli is different:

[0151] In step S3 of preparing non-biological fermented vermicelli, salt is added to water and stirred until it is completely dissolved to obtain a saline solution; in step S4, after the starch paste is cooled to 45°C, it is mixed with the remaining mixed powder, sodium alginate, saline solution and milk to form a uniform and smooth dough.

[0152] The non-biological fermented vermicelli of the formula described in Examples 1 to 7 and Comparative Examples 1 to 8 is directly prepared into wet wide powder by extrusion molding. The wet wide powder has a thickness of 1.5 mm, a width of 10 mm, and a length of 30 mm, which is used to test its texture. The extruded wet wide powder is dried to obtain dry wide powder, which is used to test the permeability of the wet wide powder prepared in each example and comparative example. Among them, the texture index is measured by a TA-XT2I type physical property tester, mainly including tensile strength and tensile deformation. The measurement conditions of the tensile parameters are: the distance between the probes is 10 cm, the induction force is 2 g, and the stretching distance is 120.00 mm; the speeds before, during, and after the test are 2.0, 0.8, and 2.0 mm / s, respectively, and the tensile strength = maximum tension (g) / cross-sectional area of ​​the vermicelli (mm 2); tensile deformation = stretching distance (mm) / noodle length (mm) × 100, tensile strength and tensile deformation are measured by three groups to take the average value. Among them, the permeability is tested by testing the rehydration time and water absorption rate of the dry wide powder. Among them, the test process of the rehydration time is: soak 50g of dry wide powder in 500ml boiling water, and record the time when there is no white core in the dry wide powder. The test process of water absorption rate is: soak 50g of dry wide powder in 500ml boiling water until there is no white core in the dry wide powder, and record the water absorption rate of the dry wide powder at 1min, 2min and without white core respectively. Water absorption rate = (M 1 -M 0 ) / M 0 , where M 0 is the initial weight of dry wide powder, M 1 is the weight of the wide powder after soaking. The results are shown in Table 1:

[0153] Table 1

[0154]

[0155]

[0156] From the data in Table 1, we can see that:

[0157] 1) The non-biological fermented vermicelli prepared by the present invention has high toughness (tensile strength and tensile deformation), that is, it has the advantage of a tight texture, and has a short rehydration time and a faster water absorption rate, indicating that it has high permeability, and the rehydration time is less than 220s, and the shortest can reach 181s; it can achieve rapid water absorption within the first 2 minutes, and the highest water absorption rate within the first 2 minutes can reach 211.8%, that is, the water absorption rate is greater than 195%; the vermicelli not only has the advantage of a tight texture, but also has permeability.

[0158] 2) The relative amounts of enzymatically hydrolyzed lotus root powder and soy protein isolate powder in the formula of non-biological fermented vermicelli have a certain influence on the texture and permeability of vermicelli. When the total amount of enzymatically hydrolyzed lotus root powder and soy protein isolate powder is constant, it is preferred to adopt a scheme with a relatively low amount of enzymatically hydrolyzed lotus root powder.

[0159] 3) Pea starch is added to the formula of non-biological fermented vermicelli, which can further improve the permeability of vermicelli.

[0160] 4) Adding alginate and milk in a specific manner when preparing non-biological fermented vermicelli can improve the tensile strength and tensile deformation of the vermicelli without affecting its permeability.

[0161] 5) Whether enzymatically hydrolyzed lotus root powder and / or soy protein isolate powder are added to the formula of non-biological fermented vermicelli has a great influence on the permeability of vermicelli. When enzymatically hydrolyzed lotus root powder and soy protein isolate powder are not added at the same time, the rehydration time is greatly increased to more than 300s, and the water absorption rate in the first 2 minutes is also greatly reduced. In addition, the effect of enzymatically hydrolyzed lotus root powder on the permeability of vermicelli is greater than that of soy protein isolate powder. The reason may be that enzymatically hydrolyzed lotus root powder affects the surface tension of vermicelli itself, while soy protein isolate powder affects the surface tension of oil and water, and its effect is not as good as that of enzymatically hydrolyzed lotus root powder.

[0162] 6) Although lotus root starch can also improve the permeability of vermicelli, its effect is far less than that of enzymatically hydrolyzed lotus root starch; and the preparation process of enzymatically hydrolyzed lotus root starch has an impact on the permeability of enzymatically hydrolyzed lotus root starch in improving vermicelli.

[0163] The fragrant hot and sour noodles prepared in Examples 1 to 7 and Comparative Examples 1 to 8 were soaked in boiling water (until there was no white core), and the taste after soaking was evaluated by a scoring system based on manual tasting. The evaluation criteria are shown in Table 2, and the evaluation results are shown in Table 3. Three people evaluated simultaneously for each item and the average value was taken.

[0164] Table 2

[0165]

[0166] Table 3

[0167] hardness elasticity Tension Flavor Example 1 9.0 8.0 8.5 9.0 Example 2 9.0 8.0 9.0 9.0 Example 3 9.0 8.0 9.0 9.0 Example 4 9.0 8.0 9.0 9.0 Example 5 9.0 9.0 8.5 9.0 Example 6 9.0 8.0 9.5 9.0 Example 7 9.0 9.0 9.5 9.0 Comparative Example 1 9.0 8.5 9.0 6.7 Comparative Example 2 9.0 8.5 9.0 8.5 Comparative Example 3 9.0 8.0 8.5 7.0 Comparative Example 4 9.0 8.0 8.5 8.0 Comparative Example 5 9.0 8.0 8.5 8.5 Comparative Example 6 9.0 8.0 8.5 9.0 Comparative Example 7 8.5 8.0 8.5 9.0 Comparative Example 8 9.0 8.0 9.0 9.0

[0168] From the data in Table 3, we can see that:

[0169] 1) The rich-flavor hot and sour vermicelli prepared by the present invention has a better overall taste, moderate hardness, good elasticity, chewy taste and easy to taste. When pea starch is added to the formula for preparing non-biological fermented vermicelli, the vermicelli has a delicate and smooth taste. Therefore, the evaluation of elasticity is improved, and the chewy taste of the vermicelli corresponds to the toughness (tensile strength and tensile deformation).

[0170] 2) Whether enzymatically hydrolyzed lotus root powder and soy protein isolate powder are added in the formula for preparing non-biological fermented vermicelli has a great influence on the flavor of vermicelli, among which soy protein isolate powder has the greatest impact, followed by enzymatically hydrolyzed lotus root powder. Whether enzymatically hydrolyzed lotus root powder and / or soy protein isolate powder are added when preparing vermicelli, although the final water absorption rate (water absorption rate when there is no white core) is equivalent, there is a clear difference in the flavor. The reason may be that the degree of adsorption of pure water and soup containing seasonings by vermicelli is different, that is, pure water can penetrate into vermicelli, but other seasonings that provide flavor are relatively difficult to penetrate into vermicelli. Therefore, the data in Tables 1 and 3 show that the final water absorption rate is equivalent, but there is a clear difference in the flavor.

[0171] In summary, the non-biological fermented vermicelli prepared by the present invention not only has the advantage of a compact texture, but also has good permeability.

[0172] The above specific implementation methods further illustrate the objectives, technical solutions and beneficial effects of the present invention in detail. It should be understood that the above are only specific implementation methods of the present invention and are not intended to limit the scope of protection of the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A fragrant hot and sour vermicelli, wherein the vermicelli used is non-biological fermented vermicelli prepared by extrusion processing technology, characterized in that: The non-biological fermented vermicelli comprises the following components in parts by weight: 60-70 parts of sweet potato flour, 10-20 parts of potato flour, 8-15 parts of enzymatically hydrolyzed lotus root starch, 8-15 parts of isolated soy protein powder, 0.5-2 parts of salt, water; The preparation process of the enzymatically hydrolyzed lotus root starch is as follows: gelatinizing the liquid containing lotus root starch at high temperature, then cooling to 40-60° C., adding α-amylase for enzymolysis for 1-2 hours, adding edible wine for boiling for 10-20 minutes, and spray drying; Wherein, the weight ratio of water to other raw materials is (80-90):

100.

2. The spicy and sour rice noodle according to claim 1, characterized in that: The mass ratio of the lotus root starch to distilled water in the liquid is 2-5%.

3. The spicy and sour rice noodle according to claim 1, characterized in that: The gelatinization temperature is 85-95°C and the time is 30-60 minutes.

4. The spicy and sour rice noodle according to claim 1, characterized in that: The non-biological fermented vermicelli comprises the following components in parts by weight: 60-70 parts of sweet potato flour, 10-20 parts of potato flour, 8-12 parts of enzymatically hydrolyzed lotus root powder, 13-15 parts of isolated soy protein powder, 0.5-2 parts of salt, and water.

5. The spicy and sour rice noodle according to claim 1, characterized in that: The non-biological fermented vermicelli comprises the following components in parts by weight: 60-70 parts of sweet potato flour, 10-20 parts of potato flour, 10 parts of enzymatic lotus root powder, 15 parts of isolated soy protein powder, 0.5-2 parts of salt, and water.

6. The spicy and sour rice noodle according to claim 1, characterized in that: Also include 5-8 parts of pea starch.

7. The spicy and sour rice noodle according to claim 6, characterized in that: The pea starch is pretreated by ultrasonic wave, and the ultrasonic wave power is 400-500W.

8. The spicy and sour rice noodle according to claim 7, characterized in that: The process of ultrasonic treatment of pea starch is as follows: Pea starch is adjusted to a starch solution with a content of 12-15%, and intermittent ultrasonic treatment is performed for 30-60 minutes; the treated starch solution is pre-frozen for 24-48 hours, and then vacuum freeze-dried; wherein the pre-freezing temperature is -15 to -18°C, and the vacuum freeze-drying temperature is -5 to -10°C.

9. The spicy and sour rice noodle according to claim 1, characterized in that: It also includes 5-10 parts of alginate and 10-12 parts of milk.

10. The spicy and sour rice noodle according to claim 9, characterized in that: The alginate includes sodium alginate.

11. A spicy and sour rice noodle according to any one of claims 1 to 10, characterized in that: The fragrant hot and sour rice noodle comprises the non-biological fermented vermicelli, and also comprises a seasoning package, a vinegar package and a vegetable package.

12. The spicy and sour rice noodle according to claim 11, characterized in that: The seasoning packet includes an oil packet and a powder packet; The oil bag is made of vegetable oil selected from the group consisting of rapeseed oil, palm oil, salad oil and peanut oil, or a mixture of two or more of them in a certain proportion, and non-biological fermentation raw materials are added; the non-biological fermentation raw materials include chili pepper, Chinese prickly ash, sesame, shallot, ginger, onion, coriander and garlic; The powder package comprises edible salt, chicken bouillon seasoning, monosodium glutamate, white sugar and flavor nucleotides.

13. The spicy and sour rice noodle according to claim 11, characterized in that: The vegetables in the vegetable package are dehydrated vegetables or fresh vegetables.

14. The processing technology of the spicy and sour rice noodle according to any one of claims 11 to 13, characterized in that: Processing the non-biological fermented vermicelli, the seasoning packet, the vinegar packet and the vegetable packet respectively; The preparation of the non-biological fermented vermicelli comprises the following steps: S1, mixing the sweet potato flour, the potato flour, the enzymatically hydrolyzed lotus root flour and the isolated soy protein powder in proportion to obtain a mixed powder; S2, take 5-10% of the mixed powder, add water to make a slurry, stir at 90-100° C. to obtain starch paste; S3, adding the salt to the water and stirring until it is completely dissolved to obtain a saline solution; S4, after the starch paste is cooled to 40-50° C., the starch paste is mixed with the saline solution and the remaining mixed powder to form a uniform and smooth dough; S5, sending the dough into an extrusion molding device for extrusion molding to obtain non-biological fermentation fresh wet vermicelli, and drying the non-biological fermentation fresh wet vermicelli to obtain non-biological fermentation dry vermicelli.

15. The processing method according to claim 14, characterized in that: The seasoning packet includes an oil packet and a powder packet; The preparation process of the oil bag is as follows: Step 1), heat the vegetable oil to 255-260°C while stirring, then add the vegetable oil again, when the temperature rises to 145-150°C, add shallot, ginger, onion, coriander, and garlic, simmer for 20-30 minutes, and remove; turn off the heat when the oil temperature slowly rises to 155-160°C, add sesame seeds and then slowly add chili powder; Step 2), after the chili powder is fried, the temperature drops to 140-145°C and the chili powder is added again; Step 3), when the temperature drops to 135-140℃, add chili powder again, stir evenly and keep warm for 5-10 minutes, then stir evenly and remove from heat; Step 4) When the temperature naturally drops to 100-105°C, add the peppercorns and stir evenly. After cooling naturally, package them.

Images