Organic hulless oat fine dried noodles containing astaxanthin and preparation method of organic hulless oat fine dried noodles

Abstract

The invention belongs to the field of preparation of astaxanthin-containing fine dried noodles, and particularly relates to astaxanthin-containing organic hulless oat fine dried noodles and a preparation method thereof. Organic hulless oat flour and a complex microbial inoculant are mixed for fermentation, formed organic hulless oat flexible dough is mixed with an elastic viscous material with a net structure, and the obtained elastic hulless oat dough has good elasticity and toughness; the krill oil, the coconut sugar powder and the ultrapure water are mixed and react to form a stable lipid-containing carrier suspension, the lipid-containing carrier suspension is frozen and subjected to nano spray drying, the obtained flavor component is mixed with the taste modifier, and the prepared taste and flavor regulator can keep the flavor for a long time; the shelf-stable composition can effectively prolong the shelf life, the elastic hulless oat dough and the taste and flavor regulator are stirred and mixed to obtain the flavor dough and the mixed shelf-stable composition, and the prepared astaxanthin-containing organic hulless oat fine dried noodles are high in elasticity, high in toughness, smooth in taste, good in flavor and not prone to deterioration after being stored for a long time.

Description

Technical Field

[0001] The present invention belongs to the field of the preparation of noodles containing astaxanthin, and specifically refers to an organic naked oat noodle containing astaxanthin and a preparation method thereof. Background Art

[0002] Naked oats have strong cold and drought tolerance abilities and mainly grow in alpine regions. The grains of naked oats are the main edible parts and are rich in various nutrients. Naked oat products are various foods made from naked oats through processing, and common ones include naked oat noodles, naked oat flakes, naked oat flour, etc. As people's attention to health continues to increase, naked oats and their products, as a natural and healthy food, are increasingly favored by consumers. They can provide people with rich nutrition, and at the same time, do not bring excessive calories and burdens, meeting the concept of modern healthy diet.

[0003] Naked oats are rich in protein, dietary fiber, vitamins, and minerals. Dietary fiber helps promote intestinal peristalsis, prevent constipation, and at the same time can lower cholesterol, which is beneficial to cardiovascular health. The glycemic index of naked oats is relatively low, and the blood sugar rises slowly after consumption, making it suitable as a substitute for staple food for diabetic patients and helping to control blood sugar levels. Naked oats contain some antioxidant components, such as oat antioxidant peptides, which can scavenge free radicals in the body, delay aging, and enhance immunity. Due to its high dietary fiber content, naked oat products can increase satiety and reduce food intake, thus helping to control weight.

[0004] Currently, the existing preparation technology of organic naked oat noodles has the following problems: First, naked oats lack the gluten protein contained in wheat, resulting in poor elasticity and formability of the prepared noodles and low toughness; Second, the existing organic naked oat noodles have a high fiber content and a relatively rough taste, and the special nutty flavor of naked oats may not be widely accepted; Third, the oil content of naked oats itself is relatively high, and the existing organic naked oat noodles will deteriorate after long-term storage, with a short storage time and easy rancidity during long-term storage. Summary of the Invention

[0005] In view of the above situation, in order to overcome the defects of the existing technology, the present invention provides an organic naked oat noodle containing astaxanthin and a preparation method thereof. In order to solve the problems of poor elasticity, low toughness, rough taste, poor flavor, and easy deterioration during long-term storage of the naked oat noodles prepared by the existing preparation technology of organic naked oat noodles, the present invention uses an elastic naked oat dough, a taste and flavor regulator, and a storage-resistant composition for mixing. The prepared organic naked oat noodle containing astaxanthin has strong elasticity, high toughness, smooth taste, good flavor, and is not easy to deteriorate during long-term storage.

[0006] To achieve the above object, the technical solution adopted by the present invention is as follows. The present invention provides an organic naked oat noodles containing astaxanthin and a preparation method thereof. The raw materials for preparing the organic naked oat noodles containing astaxanthin specifically include the following components in parts by weight: 33-36 parts of elastic naked oat dough, 11-14 parts of taste and flavor regulator, 2.8-3.6 parts of astaxanthin, 1.2-1.4 parts of sucrose octaacetate, 1.1-1.3 parts of lactitol, 2-3 parts of rice bran extract, 0.8-1.4 parts of L-arginine, 1.3-1.5 parts of betaine.

[0007] Preferably, the raw materials for preparing the elastic naked oat dough include the following components in parts by weight: 20-23 parts of organic naked oat flour, 1.2-1.5 parts of compound bacterial agent, 5-7 parts of scallop meat, 4.5-5.5 parts of pumpkin seed powder, 5.5-6.5 parts of potato starch, 1.8-2.2 parts of Chaka Tibetan blue salt.

[0008] Preferably, the raw materials for preparing the taste and flavor regulator include the following components in parts by weight: 1.1-1.3 parts of propylene glycol alginate, 1.5-2 parts of corn germ powder, 1.2-1.4 parts of L-serine, 0.8-1.1 parts of disodium 5'-inosinate, 2.5-3.5 parts of summer savory oil, 0.7-1.2 parts of ethyl maltol, 3.8-4.2 parts of krill oil, 2.2-2.4 parts of coconut sugar powder.

[0009] Preferably, the preparation method of the elastic naked oat dough specifically includes the following steps: S1. Put the organic naked oat flour, compound bacterial agent, and ultrapure water into a fermenter with a power of 9-11 kW, ferment at a rotation speed of 300-330 r / min, a fermentation temperature of 32 °C, and a fermentation duration of 48 h. After fermentation, obtain an organic naked oat flexible dough. S2. Put the scallop meat, pumpkin seed powder, potato starch, and ultrapure water into a grinder with a power of 1.8-2.4 kW. After soaking for 5-6 h, the grinding temperature is 85-90 °C, the grinding duration is 35-40 min, and the grinding rotation speed is 18000-20000 r / min. After grinding, put it into a reaction kettle with a power of 2.4 kW, the reaction temperature is 60 °C, the reaction speed is 200 r / min, and the reaction duration is 24 h. Through non-covalent binding, obtain a gel material with a network structure. S3. Put the gel material prepared in S2 and Chaka Tibetan blue salt into a stirring tank with a power of 1.2-1.5 kW, stir at a temperature of 25-28 °C for 20 min, and stir at a rotation speed of 110-130 r / min to mix evenly to obtain an elastic viscous substance. S4. Put the organic naked oat flexible dough prepared in S1 and the elastic viscous substance prepared in S3 into a dough mixer with a power of 2.4 kW, stir at a temperature of 24 - 26 °C for 15 min at a stirring speed of 300 r / min to perform mixing and kneading to obtain an elastic naked oat dough; In S1, the compound bacterium agent is composed of Aspergillus oryzae and Rhizopus oryzae, and the weight ratio mixture is 1.2:1.

[0010] Furthermore, in S1, the material - liquid ratio of the compound bacterium agent to ultrapure water is 1:100 g / mL. The Aspergillus oryzae is purchased from the China General Microbiological Culture Collection Center with the preservation number CGMCC3.7204, and the Rhizopus oryzae is purchased from the China General Microbiological Culture Collection Center with the preservation number CGMCC3.5818.

[0011] Furthermore, in S2, the material - liquid ratio of the scallop meat to ultrapure water is 1:1.5 g / mL.

[0012] Preferably, the preparation method of the taste and flavor regulator specifically includes the following steps: L1. Put propylene glycol alginate, corn germ powder, L - serine, and ultrapure water into a stirring tank with a power of 1.2 - 1.5 kW, stir at a temperature of 28 - 32 °C for 15 - 18 min at a stirring speed of 300 - 500 r / min for mixing and dissolving to obtain a taste improver; L2. Put disodium 5'-inosinate, savory oil, and ethyl maltol into a stirring tank with a power of 1.2 - 1.5 kW, stir at a temperature of 28 °C for 15 min at a stirring speed of 300 r / min for mixing to obtain a flavor mixture; L3. Put krill oil, coconut sugar powder, and ultrapure water into a reaction kettle with a power of 2.4 kW, react at a temperature of 45 °C at a reaction speed of 300 r / min for 1.2 - 1.5 h. After non - covalent bond reaction, put it into an ultrasonic homogenizer with a power of 1.5 kW, with an ultrasonic frequency of 20 kHz, an ultrasonic duration of 10 min, and an ultrasonic temperature of 25 °C. After ultrasonic homogenization treatment, obtain a lipid - carrier - containing suspension; L4. Put the lipid - carrier - containing suspension prepared in L3 and the flavor mixture prepared in L2 into a stirrer with a power of 1.8 kW, stir at a temperature of 28 °C for 10 min at a stirring speed of 500 r / min. After mixing evenly, put it into a vacuum freeze - nano spray dryer with a power of 2.3 - 2.8 kW, with a vacuum degree of - 0.05 MPa, a freeze - nano spray drying temperature of - 40 °C, a freeze - nano spray drying particle size of 100 nm, and a freeze - nano spray drying duration of 2.5 - 3 h to obtain a flavor component; L5. Put the flavor components prepared in L4 into the mouthfeel improver prepared in L1, stir at a temperature of 28 - 32 °C for 20 min at a stirring speed of 300 - 500 r / min. After mixing evenly, a mouthfeel flavor regulator is obtained.

[0013] Further, in L1, the mass fraction of propylene glycol alginate in ultrapure water is 5%.

[0014] Further, in L3, the mass fraction of coconut sugar powder in ultrapure water is 8%.

[0015] The present invention also provides a method for preparing an organic oat noodles containing astaxanthin, which specifically includes the following steps: Step 1. Put astaxanthin, sucrose octaacetate, lactitol, rice bran extract, L-arginine, and betaine into a stirrer with a power of 1.8 kW, stir at a temperature of 28 °C for 10 min at a stirring speed of 500 r / min for mixing to obtain a storage-resistant composition; Step 2. Put the elastic oat dough and the mouthfeel flavor regulator into a dough mixer with a power of 2.4 kW, stir at a temperature of 24 - 26 °C for 20 min at a stirring speed of 300 r / min for mixing and kneading to obtain a flavored dough; Step 3. Put the flavored dough prepared in Step 2 and the storage-resistant composition prepared in Step 1 into a stirrer with a power of 1.8 kW, stir at a temperature of 28 °C for 25 min at a stirring speed of 500 r / min for uniform mixing, and use a noodle press with a power of 5.5 kW for pressing. The pressing time is [not filled in the original text], the pressing temperature is 20 - 25 °C, the pressing thickness is 0.6 - 1.4 mm, and the pressing width is 1.5 - 2 mm to obtain organic oat noodles; Step 4. Put the organic oat noodles prepared in Step 3 under an ultraviolet sterilization lamp with a power of 1.8 kW. The wavelength of ultraviolet sterilization is 280 nm, the temperature of ultraviolet sterilization is 20 °C, and the duration of ultraviolet sterilization is 15 min. After ultraviolet sterilization, put them into a dryer with a power of 2.8 kW, dry at a temperature of 35 °C for 8 h for drying to obtain organic oat noodles containing astaxanthin.

[0016] The beneficial effects achieved by the present invention are as follows: The present invention uses organic naked oat flour, a compound bacterial agent, and ultrapure water, which are mixed and fermented. Aspergillus oryzae and Rhizopus oryzae can secrete various extracellular enzymes such as amylase, protease, and cellulase during the fermentation process, which can decompose starch, protein, and cellulose in the organic naked oat flour. Carbon dioxide gas and extracellular polysaccharides are produced during the fermentation process. The carbon dioxide gas fills the gluten network of the dough, causing the dough to expand and form a swollen, soft, honeycomb-like tissue structure. The extracellular polysaccharides can enhance the viscoelasticity and rheological properties of the dough, form a stable polysaccharide-protein network with the protein contained in the organic naked oat flour, increase the water absorption of the dough, improve the texture of the dough, and make the dough more flexible. Scallop meat, pumpkin seed powder, potato starch, and ultrapure water are mixed and ground into a slurry. The potato starch granules absorb water and swell, and the amylose and amylopectin molecules inside gradually dissolve and disperse in water, forming a viscous paste. The amylose molecules will gradually cool and rearrange to form a hydrogen bond network, resulting in gelation. Scallop meat is rich in protein, and these proteins will be partially destroyed during the grinding process to form smaller peptide segments and amino acids. The proteins in scallop meat form a network structure through non-covalent interactions such as hydrogen bonds, hydrophobic interactions, and electrostatic interactions. These interactions can cooperate with starch molecules to enhance the stability of the formed gel. The protein and dietary fiber in pumpkin seed powder can further enhance the viscosity and stability of the gel material. Chaka Tibetan blue salt is rich in various minerals and trace elements such as calcium, magnesium, and potassium. These minerals can interact with the components in the gel material to enhance the structural stability of the gel. Chaka Tibetan blue salt also has a certain dehydrating property and can absorb some of the water in the gel, making the structure of the gel more compact, thereby enhancing the elasticity and toughness of the gel material. The organic naked oat flexible dough and the elastic viscous substance are mixed and kneaded to obtain an elastic naked oat dough with good elasticity and toughness;Propylene glycol alginate, corn germ powder, L-serine, and ultrapure water are mixed, and the resulting taste improver can form a viscous colloidal solution, has good emulsifying properties, can disperse oil and water better, prevent layering, and the contained protein and dietary fiber can enhance the chewing feeling. L-serine can act synergistically with other components to enhance the umami and sweetness of food ingredients. 5'-Inosinic acid disodium, summer savory oil, and ethyl maltol are mixed, and the resulting flavor mixture contains various aldehydes, alcohols, and ester compounds, which can stimulate the secretion of saliva and gastric juice, thereby enhancing appetite. The aromas of the components therein complement each other to make the overall flavor more intense, forming a rich flavor layer. After krill oil, coconut sugar powder, and ultrapure water are mixed and reacted, the phospholipid molecules contained in the krill oil will spontaneously arrange into a bilayer structure to form liposomes. The hydrophilic part of the coconut sugar powder can form hydrogen bonds with water molecules, while its hydrophobic part interacts with the lipids in the krill oil through non-covalent bonds and is embedded in the liposomes, thereby forming a stable lipid-containing carrier suspension. The lipid-containing carrier suspension is mixed with the flavor mixture and then freeze-nano spray-dried. The resulting flavor component is mixed with the taste improver, and the prepared taste and flavor regulator can maintain the flavor for a long time. The storage-resistant composition containing astaxanthin, sucrose octaacetate, lactitol, rice bran extract, L-arginine, and betaine can effectively scavenge free radicals, delay the oxidative rancidity of oils and fats, prevent oil separation and water loss, has moisturizing and water-holding properties, prevents drying and hardening, maintains softness and taste, has the effect of stabilizing the protein structure, prevents protein denaturation during freezing, plays an anti-freezing and stability-maintaining role, can also regulate water activity, prevent microbial growth, and extend the shelf life. The elastic naked oat dough and the taste and flavor regulator are stirred and mixed to obtain a flavored dough. The storage-resistant composition is mixed, and the prepared astaxanthin-containing organic naked oat noodles have strong elasticity, high toughness, smooth taste, and good flavor, and are not easy to deteriorate during long-term storage. Brief Description of the Drawings

[0017] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the following will be described in a clear and easy-to-understand manner in combination with the drawings. Obviously, the drawings in the following description are only those of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.

[0018] Figure 1 It is a graph of the hardness results of the naked oat noodles described in Experimental Example 1 of the present invention; Figure 2 It is a graph of the chewiness results of the naked oat noodles described in Experimental Example 1 of the present invention; Figure 3 It is a graph of the resilience results of the naked oat noodles described in Experimental Example 1 of the present invention; Figure 4 It is a graph of the tensile strength results of the naked oat noodles described in Experimental Example 1 of the present invention. Detailed implementation mode

[0019] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings in the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments in the present invention, all other embodiments obtained by those of ordinary skill in the art without creative work belong to the scope of protection of the present invention.

[0020] Unless otherwise defined, all professional and scientific terms used herein have the same meaning as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to the described content can be applied to the present invention. The preferred implementation methods and materials described herein are only for demonstration purposes and do not limit the content of this application.

[0021] The experimental methods in the following embodiments are all conventional methods unless otherwise specified; the test materials and test strains used in the following embodiments are all obtained from commercial channels unless otherwise specified.

[0022] Example 1: This example provides an organic oat noodle containing astaxanthin and its preparation method. The organic oat noodle containing astaxanthin contains the following components in parts by weight: 33 parts of elastic oat dough, 11 parts of taste and flavor regulator, 2.8 parts of astaxanthin, 1.2 parts of sucrose octaacetate, 1.1 parts of lactitol, 2 parts of rice bran extract, 0.8 part of L-arginine, 1.3 parts of betaine.

[0023] The preparation raw materials of the elastic oat dough include the following components in parts by weight: 20 parts of organic oat flour, 1.2 parts of compound bacterial agent, 5 parts of scallop meat, 4.5 parts of pumpkin seed powder, 5.5 parts of potato starch, 1.8 parts of Chaka Tibetan blue salt.

[0024] The preparation raw materials of the taste and flavor regulator include the following components in parts by weight: 1.1 parts of propylene glycol alginate, 1.5 parts of corn germ powder, 1.2 parts of L-serine, 0.8 part of disodium 5'-inosinate, 2.5 parts of summer savory oil, 0.7 part of ethyl maltol, 3.8 parts of krill oil, 2.2 parts of coconut sugar powder.

[0025] The preparation method of the elastic oat dough specifically includes the following steps: S1. Put the organic oat flour, compound bacterial agent, and ultrapure water into a fermentation tank with a power of 9 kW, the fermentation rotation speed is 300 r / min, the fermentation temperature is 32°C, and the fermentation duration is 48 h. After fermentation, an organic oat flexible dough is obtained; S2. Put scallop meat, pumpkin seed powder, potato starch, and ultrapure water into a grinder with a power of 1.8 kW. After soaking for 5 h, the grinding temperature is 85 °C, the grinding duration is 35 min, and the grinding speed is 18,000 r / min. After grinding, put it into a reactor with a power of 2.4 kW. The reaction temperature is 60 °C, the reaction speed is 200 r / min, and the reaction duration is 24 h. Through non-covalent binding, a gel material with a network structure is obtained; S3. Put the gel material prepared in S2 and Qarhan dark blue salt into a stirring tank with a power of 1.2 kW. The stirring temperature is 25 °C, the stirring duration is 20 min, and the stirring speed is 110 r / min. Mix evenly to obtain an elastic viscous substance; S4. Put the organic naked oat flexible dough prepared in S1 and the elastic viscous substance prepared in S3 into a dough mixer with a power of 2.4 kW. The stirring temperature is 24 °C, the stirring duration is 15 min, and the stirring speed is 300 r / min. Mix and knead to obtain an elastic naked oat dough; In S1, the compound bacterial agent is composed of Aspergillus oryzae and Rhizopus oryzae, and the weight ratio is 1.2:1.

[0026] In S1, the material-liquid ratio of the compound bacterial agent to ultrapure water is 1:100 g / mL. The Aspergillus oryzae is purchased from the China General Microbiological Culture Collection Center, with the preservation number CGMCC 3.7204. The Rhizopus oryzae is purchased from the China General Microbiological Culture Collection Center, with the preservation number CGMCC 3.5818.

[0027] In S2, the material-liquid ratio of the scallop meat to ultrapure water is 1:1.5 g / mL.

[0028] The preparation method of the taste and flavor regulator specifically includes the following steps: L1. Put propylene glycol alginate, corn germ powder, L-serine, and ultrapure water into a stirring tank with a power of 1.2 kW. The stirring temperature is 28 °C, the stirring duration is 15 min, and the stirring speed is 300 r / min. Mix and dissolve to obtain a taste improver; L2. Put disodium 5'-inosinate, savory oil, and ethyl maltol into a stirring tank with a power of 1.2 kW. The stirring temperature is 28 °C, the stirring duration is 15 min, and the stirring speed is 300 r / min. Mix to obtain a flavor mixture; L3. Put krill oil, coconut sugar powder, and ultrapure water into a reactor with a power of 2.4 kW. The reaction temperature is 45°C, the reaction speed is 300 r / min, and the reaction duration is 1.2 h. After non-covalent bond reaction, put it into an ultrasonic homogenizer with a power of 1.5 kW. The ultrasonic frequency is 20 kHz, the ultrasonic duration is 10 min, and the ultrasonic temperature is 25°C. After ultrasonic homogenization treatment, a lipid carrier suspension is obtained; L4. Put the lipid carrier suspension prepared in L3 and the flavor mixture prepared in L2 into a stirrer with a power of 1.8 kW. The stirring temperature is 28°C, the stirring duration is 10 min, and the stirring speed is 500 r / min. After mixing evenly, put it into a vacuum freeze nano spray dryer with a power of 2.3 kW. The vacuum degree is -0.05 MPa, the freeze nano spray drying temperature is -40°C, the freeze nano spray drying particle size is 100 nm, and the freeze nano spray drying duration is 2.5 h to obtain a flavor component; L5. Put the flavor component prepared in L4 into the taste improver prepared in L1. The stirring temperature is 28°C, the stirring duration is 20 min, and the stirring speed is 300 r / min. After mixing evenly, a taste and flavor regulator is obtained.

[0029] In L1, the mass fraction of propylene glycol alginate in ultrapure water is 5%.

[0030] In L3, the mass fraction of coconut sugar powder in ultrapure water is 8%.

[0031] This embodiment also provides a preparation method of organic buckwheat noodles containing astaxanthin, which specifically includes the following steps: Step 1. Put astaxanthin, sucrose octaacetate, lactitol, rice bran extract, L-arginine, and betaine into a stirrer with a power of 1.8 kW. The stirring temperature is 28°C, the stirring duration is 10 min, and the stirring speed is 500 r / min for mixing to obtain a storage-resistant composition; Step 2. Put the elastic buckwheat dough and the taste and flavor regulator into a dough mixer with a power of 2.4 kW. The stirring temperature is 24°C, the stirring duration is 20 min, and the stirring speed is 300 r / min for mixing and kneading to obtain a flavored dough; Step 3. Put the flavored dough prepared in Step 2 and the storage-resistant composition prepared in Step 1 into a stirrer with a power of 1.8 kW. The stirring temperature is 28°C, the stirring duration is 25 min, and the stirring speed is 500 r / min for uniform mixing. Use a noodle press with a power of 5.5 kW. The noodle pressing duration is, the noodle pressing temperature is 20°C, the noodle pressing thickness is 0.6 mm, and the noodle pressing width is 1.5 mm for pressing to obtain organic buckwheat noodles; Step 4: Place the organic naked oat noodles prepared in Step 3 under an ultraviolet sterilization lamp with a power of 1.8 kW. The wavelength of ultraviolet sterilization is 280 nm, the temperature of ultraviolet sterilization is 20°C, and the duration of ultraviolet sterilization is 15 min. After ultraviolet sterilization, place them in a dryer with a power of 2.8 kW. The drying temperature is 35°C, and the drying duration is 8 h. After drying and drying, organic naked oat noodles containing astaxanthin are obtained.

[0032] Example 2: This example provides an organic naked oat noodle containing astaxanthin and a preparation method thereof. The organic naked oat noodle containing astaxanthin comprises the following components in parts by weight: 35 parts of elastic naked oat dough, 12 parts of taste and flavor regulator, 3.2 parts of astaxanthin, 1.3 parts of sucrose octaacetate, 1.2 parts of lactitol, 2.5 parts of rice bran extract, 1.2 parts of L-arginine, 1.4 parts of betaine.

[0033] The preparation raw materials of the elastic naked oat dough include the following components in parts by weight: 21 parts of organic naked oat flour, 1.3 parts of compound bacterial agent, 6 parts of scallop meat, 5 parts of pumpkin seed powder, 6 parts of potato starch, 2 parts of Chaka Tibetan blue salt.

[0034] The preparation raw materials of the taste and flavor regulator include the following components in parts by weight: 1.2 parts of propylene glycol alginate, 1.8 parts of corn germ powder, 1.3 parts of L-serine, 1 part of disodium 5'-inosinate, 3 parts of summer savory oil, 0.9 part of ethyl maltol, 4.1 parts of krill oil, 2.3 parts of coconut sugar powder.

[0035] The preparation method of the elastic naked oat dough specifically includes the following steps: S1: Put the organic naked oat flour, compound bacterial agent, and ultrapure water into a fermentation tank with a power of 10 kW. The fermentation rotation speed is 320 r / min, the fermentation temperature is 32°C, and the fermentation duration is 48 h. After fermentation, an organic naked oat flexible dough is obtained; S2: Put the scallop meat, pumpkin seed powder, potato starch, and ultrapure water into a pulp grinder with a power of 2.2 kW. After soaking for 5.5 h, the pulp grinding temperature is 88°C, the pulp grinding duration is 38 min, and the pulp grinding rotation speed is 19000 r / min. After pulp grinding, put it into a reaction kettle with a power of 2.4 kW. The reaction temperature is 60°C, the reaction speed is 200 r / min, and the reaction duration is 24 h. Through non-covalent binding, a gel material with a network structure is obtained; S3: Put the gel material prepared in S2 and Chaka Tibetan blue salt into a stirring tank with a power of 1.3 kW. The stirring temperature is 26°C, the stirring duration is 20 min, and the stirring rotation speed is 120 r / min. After mixing evenly, an elastic viscous substance is obtained; S4. Put the organic naked oat flexible dough prepared in S1 and the elastic viscous substance prepared in S3 into a dough mixer with a power of 2.4 kW, stir at a temperature of 25°C for 15 minutes at a stirring speed of 300 r / min to perform mixing and kneading to obtain an elastic naked oat dough; In S1, the compound bacterial agent is composed of Aspergillus oryzae and Rhizopus oryzae, and the weight ratio is 1.2:1.

[0036] In S1, the ratio of the compound bacterial agent to ultrapure water is 1:100 g / mL. The Aspergillus oryzae is purchased from the China General Microbiological Culture Collection Center with the preservation number of CGMCC 3.7204, and the Rhizopus oryzae is purchased from the China General Microbiological Culture Collection Center with the preservation number of CGMCC 3.5818.

[0037] In S2, the ratio of the scallop meat to ultrapure water is 1:1.5 g / mL.

[0038] The preparation method of the taste and flavor regulator specifically includes the following steps: L1. Put propylene glycol alginate, corn germ powder, L-serine, and ultrapure water into a stirring tank with a power of 1.3 kW, stir at a temperature of 30°C for 16 minutes at a stirring speed of 400 r / min for mixing and dissolving to obtain a taste improver; L2. Put disodium 5'-inosinate, savory oil, and ethyl maltol into a stirring tank with a power of 1.3 kW, stir at a temperature of 28°C for 15 minutes at a stirring speed of 300 r / min for mixing to obtain a flavor mixture; L3. Put krill oil, coconut sugar powder, and ultrapure water into a reaction kettle with a power of 2.4 kW, react at a temperature of 45°C at a reaction speed of 300 r / min for 1.4 hours. After non-covalent bond reaction, put it into an ultrasonic homogenizer with a power of 1.5 kW, with an ultrasonic frequency of 20 kHz, an ultrasonic time of 10 minutes, and an ultrasonic temperature of 25°C. After ultrasonic homogenization treatment, obtain a lipid carrier suspension; L4. Put the lipid carrier suspension prepared in L3 and the flavor mixture prepared in L2 into a stirrer with a power of 1.8 kW, stir at a temperature of 28°C for 10 minutes at a stirring speed of 500 r / min. After mixing evenly, put it into a vacuum freeze nano spray dryer with a power of 2.6 kW, a vacuum degree of -0.05 MPa, a freeze nano spray drying temperature of -40°C, a freeze nano spray drying particle size of 100 nm, and a freeze nano spray drying time of 2.8 hours to obtain a flavor component; L5. Put the flavor components prepared in L4 into the taste improver prepared in L1, stir at a temperature of 30 °C for 20 min at a stirring speed of 400 r / min. After mixing evenly, a taste and flavor regulator is obtained.

[0039] In L1, the mass fraction of propylene glycol alginate in ultrapure water is 5%.

[0040] In L3, the mass fraction of coconut sugar powder in ultrapure water is 8%.

[0041] This example also provides a preparation method of an organic naked oat noodle containing astaxanthin, which specifically includes the following steps: Step 1. Put astaxanthin, sucrose octaacetate, lactitol, rice bran extract, L-arginine, and betaine into a stirrer with a power of 1.8 kW, stir at a temperature of 28 °C for 10 min at a stirring speed of 500 r / min, and mix to obtain a storage-stable composition. Step 2. Put the elastic naked oat dough and the taste and flavor regulator into a dough mixer with a power of 2.4 kW, stir at a temperature of 25 °C for 20 min at a stirring speed of 300 r / min, mix and knead to obtain a flavored dough. Step 3. Put the flavored dough prepared in Step 2 and the storage-stable composition prepared in Step 1 into a stirrer with a power of 1.8 kW, stir at a temperature of 28 °C for 25 min at a stirring speed of 500 r / min, mix evenly, and use a noodle press with a power of 5.5 kW. The noodle pressing time is [missing value], the noodle pressing temperature is 23 °C, the noodle pressing thickness is 1.2 mm, and the noodle pressing width is 1.8 mm for pressing to obtain organic naked oat noodles. Step 4. Put the organic naked oat noodles prepared in Step 3 under an ultraviolet sterilization lamp with a power of 1.8 kW, the ultraviolet sterilization wavelength is 280 nm, the ultraviolet sterilization temperature is 20 °C, and the ultraviolet sterilization time is 15 min. After ultraviolet sterilization, put them into a dryer with a power of 2.8 kW, dry at a temperature of 35 °C for 8 h to obtain organic naked oat noodles containing astaxanthin.

[0042] Example 3: This example provides an organic naked oat noodle containing astaxanthin and a preparation method thereof. The organic naked oat noodle containing astaxanthin contains the following components in parts by weight: 36 parts of elastic naked oat dough, 14 parts of taste and flavor regulator, 3.6 parts of astaxanthin, 1.4 parts of sucrose octaacetate, 1.3 parts of lactitol, 3 parts of rice bran extract, 1.4 parts of L-arginine, 1.5 parts of betaine.

[0043] The preparation raw materials of the elastic naked oat dough include the following components in parts by weight: 23 parts of organic naked oat flour, 1.5 parts of compound bacterial agent, 7 parts of scallop meat, 5.5 parts of pumpkin seed powder, 6.5 parts of potato starch, and 2.2 parts of Chaka Tibetan blue salt.

[0044] The preparation raw materials of the taste and flavor regulator include the following components in parts by weight: 1.3 parts of propylene glycol alginate, 2 parts of corn germ powder, 1.4 parts of L-serine, 1.1 parts of disodium 5'-inosinate, 3.5 parts of summer savory oil, 1.2 parts of ethyl maltol, 4.2 parts of krill oil, and 2.4 parts of coconut sugar powder.

[0045] The preparation method of the elastic naked oat dough specifically includes the following steps: S1. Put the organic naked oat flour, compound bacterial agent, and ultrapure water into a fermentation tank with a power of 11 kW, with a fermentation rotation speed of 330 r / min, a fermentation temperature of 32 °C, and a fermentation duration of 48 h. After fermentation, an organic naked oat flexible dough is obtained; S2. Put the scallop meat, pumpkin seed powder, potato starch, and ultrapure water into a grinder with a power of 2.4 kW. After soaking for 6 h, the grinding temperature is 90 °C, the grinding duration is 40 min, and the grinding rotation speed is 20000 r / min. After grinding, put it into a reaction kettle with a power of 2.4 kW, with a reaction temperature of 60 °C, a reaction speed of 200 r / min, and a reaction duration of 24 h. Through non-covalent binding, a gel material with a network structure is obtained; S3. Put the gel material prepared in S2 and Chaka Tibetan blue salt into a stirring tank with a power of 1.5 kW, with a stirring temperature of 28 °C, a stirring duration of 20 min, and a stirring rotation speed of 130 r / min. Mix evenly to obtain an elastic viscous substance; S4. Put the organic naked oat flexible dough prepared in S1 and the elastic viscous substance prepared in S3 into a dough mixer with a power of 2.4 kW, with a stirring temperature of 26 °C, a stirring duration of 15 min, and a stirring rotation speed of 300 r / min. Mix and knead to obtain an elastic naked oat dough; In S1, the compound bacterial agent is composed of Aspergillus oryzae and Rhizopus oryzae, and the weight part mixing ratio is 1.2:1.

[0046] In S1, the material-liquid ratio of the compound bacterial agent to ultrapure water is 1:100 g / mL. The Aspergillus oryzae is purchased from the China General Microbiological Culture Collection Center, with the preservation number CGMCC3.7204, and the Rhizopus oryzae is purchased from the China General Microbiological Culture Collection Center, with the preservation number CGMCC3.5818.

[0047] In S2, the material-liquid ratio of the scallop meat to ultrapure water is 1:1.5 g / mL.

[0048] The preparation method of the taste and flavor regulator specifically includes the following steps: L1. Put propylene glycol alginate, corn germ powder, L-serine, and ultrapure water into a stirring tank with a power of 1.5 kW, stir at a temperature of 32 °C for 18 min, and stir at a speed of 500 r / min to mix and dissolve to obtain a taste improver; L2. Put disodium 5'-inosinate, savory oil, and ethyl maltol into a stirring tank with a power of 1.5 kW, stir at a temperature of 28 °C for 15 min, and stir at a speed of 300 r / min for mixing to obtain a flavor mixture; L3. Put krill oil, coconut sugar powder, and ultrapure water into a reaction kettle with a power of 2.4 kW, react at a temperature of 45 °C with a reaction speed of 300 r / min for 1.5 h. After non-covalent bond reaction, put it into an ultrasonic homogenizer with a power of 1.5 kW, with an ultrasonic frequency of 20 kHz, an ultrasonic time of 10 min, and an ultrasonic temperature of 25 °C. After ultrasonic homogenization treatment, obtain a lipid carrier suspension; L4. Put the lipid carrier suspension prepared in L3 and the flavor mixture prepared in L2 into a stirrer with a power of 1.8 kW, stir at a temperature of 28 °C for 10 min, and stir at a speed of 500 r / min. After mixing evenly, put it into a vacuum freeze nano spray dryer with a power of 2.8 kW, with a vacuum degree of -0.05 MPa, a freeze nano spray drying temperature of -40 °C, a freeze nano spray drying particle size of 100 nm, and a freeze nano spray drying time of 3 h to obtain a flavor component; L5. Put the flavor component prepared in L4 into the taste improver prepared in L1, stir at a temperature of 32 °C for 20 min, and stir at a speed of 500 r / min. After mixing evenly, obtain a taste and flavor regulator.

[0049] In L1, the mass fraction of propylene glycol alginate in ultrapure water is 5%.

[0050] In L3, the mass fraction of coconut sugar powder in ultrapure water is 8%.

[0051] This embodiment also provides a preparation method of an organic oat noodles containing astaxanthin, which specifically includes the following steps: Step 1. Put astaxanthin, sucrose octaacetate, lactitol, rice bran extract, L-arginine, and betaine into a stirrer with a power of 1.8 kW, stir at a temperature of 28 °C for 10 min, and stir at a speed of 500 r / min for mixing to obtain a storage-resistant composition; Step 2: Put the elastic naked oat dough and the taste and flavor regulator into a dough mixer with a power of 2.4 kW, stir at a temperature of 26 °C for 20 min at a stirring speed of 300 r / min to perform mixing and kneading to obtain a flavored dough; Step 3: Put the flavored dough prepared in Step 2 and the storage-resistant composition prepared in Step 1 into a stirrer with a power of 1.8 kW, stir at a temperature of 28 °C for 25 min at a stirring speed of 500 r / min to mix evenly, and use a noodle press with a power of 5.5 kW for a pressing time of, a pressing temperature of 25 °C, a pressing thickness of 1.4 mm, and a pressing width of 2 mm to perform pressing to obtain organic naked oat noodles; Step 4: Put the organic naked oat noodles prepared in Step 3 under an ultraviolet sterilization lamp with a power of 1.8 kW, with an ultraviolet sterilization wavelength of 280 nm, an ultraviolet sterilization temperature of 20 °C, and an ultraviolet sterilization time of 15 min. After ultraviolet sterilization, put them into a dryer with a power of 2.8 kW, dry at a temperature of 35 °C for 8 h to dry and obtain organic naked oat noodles containing astaxanthin.

[0052] Comparative Example 1: This comparative example provides an organic naked oat noodle and its preparation method. The difference from Example 1 is only that the added elastic naked oat dough does not contain a gel material, and the other components, component contents, and method steps are the same as those in Example 1.

[0053] Comparative Example 2: This comparative example provides an organic naked oat noodle and its preparation method. The difference from Example 1 is only that the added taste and flavor regulator does not contain a lipid carrier suspension, and the other components, component contents, and method steps are the same as those in Example 1.

[0054] Experimental Example 1: Determination test on the texture properties of naked oat noodles.

[0055] For the organic naked oat noodles containing astaxanthin prepared in Examples 1 - 3 of the present invention, the steps of the texture property determination test are as follows: (1) Use a TA-XT2i texture analyzer (SMS, UK) to measure the texture properties of the cooked naked oat noodles. Respectively take 20 g of the organic naked oat noodles containing astaxanthin prepared in Examples 1 - 3 as the Example 1 - 3 groups, take 20 g of the organic naked oat noodles prepared in Comparative Examples 1 - 2 as the Comparative Example 1 - 2 groups, and take 20 g of commercially available ordinary naked oat noodles (purchased from Inner Mongolia Green Nor Bio Co., Ltd.) as the control group, and set 5 parallels for each group; (2) Boil the naked oat noodles in the Example 1 - 3 groups, Comparative Example 1 - 2 groups, and control group respectively in boiling water at 100 °C for 7 min, and wait until they cool down to 25 °C. Take 15 g of the naked oat noodles from each group and place them in a petri dish to measure the hardness, resilience, and chewiness of the naked oat noodles in each group; (3)Leave the cooked and drained buckwheat noodles of Examples 1 - 3 groups, Comparative Examples 1 - 2 groups, and the control group to stand on filter paper to absorb water for 3 minutes. Select the A / SPR type test probe, wind both ends of the buckwheat noodles of each group around the test probe and fix them with tape, conduct a tensile test, measure the tensile strength of the buckwheat noodles of each group, and record the results.

[0056] Result analysis: Figure 1 This is the hardness result graph of the buckwheat noodles described in Experimental Example 1 of the present invention. As shown in the figure, the astaxanthin - containing organic buckwheat noodles prepared in Examples 1 - 3 were respectively boiled in water at 100 °C for 7 minutes. After cooling to 25 °C, the hardness of the buckwheat noodles was 4825.26 g, 4905.37 g, and 4966.98 g respectively. The organic buckwheat noodles prepared in Comparative Examples 1 - 2 were respectively boiled in water at 100 °C for 7 minutes. After cooling to 25 °C, the hardness of the buckwheat noodles was 4341.48 g and 4767.35 g respectively. The commercially available ordinary buckwheat noodles in the control group were boiled in water at 100 °C for 7 minutes. After cooling to 25 °C, the hardness of the buckwheat noodles was 4023.59 g; Figure 2 This is the chewiness result graph of the buckwheat noodles described in Experimental Example 1 of the present invention. As shown in the figure, the astaxanthin - containing organic buckwheat noodles prepared in Examples 1 - 3 were respectively boiled in water at 100 °C for 7 minutes. After cooling to 25 °C, the chewiness of the buckwheat noodles was 3553.77 g, 3574.57 g, and 3608.95 g respectively. The organic buckwheat noodles prepared in Comparative Examples 1 - z were respectively boiled in water at 100 °C for 7 minutes. After cooling to 25 °C, the chewiness of the buckwheat noodles was 3247.18 g and 3493.21 g respectively. The commercially available ordinary buckwheat noodles in the control group were boiled in water at 100 °C for 7 minutes. After cooling to 25 °C, the chewiness of the buckwheat noodles was 3088.04 g; Figure 3 This is the resilience result graph of the buckwheat noodles described in Experimental Example 1 of the present invention. As shown in the figure, the astaxanthin - containing organic buckwheat noodles prepared in Examples 1 - 3 were respectively boiled in water at 100 °C for 7 minutes. After cooling to 25 °C, the resilience of the buckwheat noodles was 0.93, 0.96, and 0.97 respectively. The organic buckwheat noodles prepared in Comparative Examples 1 - 2 were respectively boiled in water at 100 °C for 7 minutes. After cooling to 25 °C, the resilience of the buckwheat noodles was 0.81 and 0.88 respectively. The commercially available ordinary buckwheat noodles in the control group were boiled in water at 100 °C for 7 minutes. After cooling to 25 °C, the resilience of the buckwheat noodles was 0.73; Figure 4This is the graph of the tensile strength results of the naked oat noodles described in Experimental Example 1 of the present invention. As shown in the figure, the astaxanthin-containing organic naked oat noodles prepared in Examples 1-3 were boiled respectively, drained after boiling, placed on filter paper and allowed to stand and absorb water for 3 minutes. The tensile strengths of the naked oat noodles were 14.76 g, 15.59 g, and 16.44 g respectively. The organic naked oat noodles prepared in Comparative Examples 1-2 were boiled respectively, drained after boiling, placed on filter paper and allowed to stand and absorb water for 3 minutes. The tensile strengths of the naked oat noodles were 12.71 g and 14.22 g respectively. The commercially available ordinary naked oat noodles in the control group were boiled, drained after boiling, placed on filter paper and allowed to stand and absorb water for 3 minutes. The tensile strength of the naked oat noodles was 11.25 g. This shows that the astaxanthin-containing organic naked oat noodles prepared by the present invention have strong elasticity and high toughness.

[0057] Experimental Example 2: Taste and flavor determination test.

[0058] For the astaxanthin-containing organic naked oat noodles prepared in Examples 1-3 of the present invention, the steps of the taste and flavor determination test are as follows: (1) Respectively take 20 g of the astaxanthin-containing organic naked oat noodles prepared in Examples 1-3 as the groups of Examples 1-3, take 20 g of the organic naked oat noodles prepared in Comparative Examples 1-2 as the groups of Comparative Examples 1-2, and take 20 g of the commercially available ordinary naked oat noodles (purchased from Inner Mongolia Green Nor Biological Co., Ltd.) as the control group. Each group is set with 8 parallels; (2) Using Table 1 as the sensory determination test scoring standard for the naked oat noodles of each group, the naked oat noodles of the groups of Examples 1-3, Comparative Examples 1-2, and the control group were boiled respectively at 100 °C for 7 minutes. After cooling to 25 °C, the color appearance, smell, and taste of the naked oat noodles of the groups of Examples 1-3, Comparative Examples 1-2, and the control group were evaluated and scored respectively, and the average value was recorded. The results are shown in Table 2.

[0059] Table 1. Scoring standard table for naked oat noodles

[0060] Table 2. Score table for naked oat noodles

[0061] Result analysis: As shown in Table 2, the scores of the color appearance, smell, and taste of the astaxanthin-containing organic naked oat noodles prepared in Examples 1-3 are all higher than those of the commercially available ordinary naked oat noodles in the control group, and the color appearance, smell, and taste of the astaxanthin-containing organic naked oat noodles prepared in Examples 1-3 are all stable. This shows that the astaxanthin-containing organic naked oat noodles prepared by the present invention have a smooth taste and good flavor.

[0062] Experimental Example 3: Determination test of deterioration after storage.

[0063] For the test steps of determining the deterioration situation after storage of the organic naked oat noodles containing astaxanthin prepared in Examples 1-3 of the present invention: (1) Respectively take 20 g of the organic naked oat noodles containing astaxanthin prepared in Examples 1-3 as the Example 1-3 groups, take 20 g of the organic naked oat noodles prepared in Comparative Examples 1-2 as the Comparative Example 1-2 groups, and take 20 g of the commercially available ordinary naked oat noodles (purchased from Inner Mongolia Greenland Biological Co., Ltd.) as the control group. Set 5 parallels for each group; (2) Boil the naked oat noodles of the Example 1-3 groups, the Comparative Example 1-2 groups, and the control group respectively. Boil at 100 °C for 7 min. Wait until it cools to 25 °C and place it at 35 °C room temperature for 72 h. After 72 h, observe the color, smell, and appearance of the naked oat noodles of the Example 1-3 groups, the Comparative Example 1-2 groups, and the control group. The results are shown in Table 3; (3) Respectively take 20 g of the organic naked oat noodles containing astaxanthin prepared in Examples 1-3 as the Example 1-3 groups, take 20 g of the organic naked oat noodles prepared in Comparative Examples 1-2 as the Comparative Example 1-2 groups, and take 20 g of the commercially available ordinary naked oat noodles as the control group. Set 5 parallels for each group; (4) Boil the naked oat noodles of the Example 1-3 groups, the Comparative Example 1-2 groups, and the control group respectively. Boil at 100 °C for 7 min. Wait until it cools to 25 °C and freeze it in a -18 °C refrigerator for 72 h. Then take it out and thaw it to 25 °C. Observe the color, smell, and appearance of the naked oat noodles of the Example 1-3 groups, the Comparative Example 1-2 groups, and the control group. The results are shown in Table 4.

[0064] Table 3. Determination table of the sensory quality of naked oat noodles after being placed at 35 °C room temperature

[0065] Table 4. Determination table of the sensory quality of naked oat noodles after frozen storage

[0066] Result analysis: As shown in Table 3 and Table 4, after the organic naked oat noodles containing astaxanthin prepared in Examples 1-3 are boiled at 100 °C for 7 min, cooled to 25 °C, and placed at 35 °C room temperature for 72 h, the color, smell, and appearance of the organic naked oat noodles containing astaxanthin are significantly better than those of the commercially available ordinary naked oat noodles in the control group. And after the organic naked oat noodles containing astaxanthin prepared in Examples 1-3 are boiled at 100 °C for 7 min, cooled to 25 °C, frozen in a -18 °C refrigerator for 72 h, taken out, and thawed to 25 °C, the color, smell, and appearance of the organic naked oat noodles containing astaxanthin still show stability. It shows that the organic naked oat noodles containing astaxanthin prepared by the present invention are not easy to deteriorate during long-term storage and have strong stability.

[0067] Although embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

[0068] The above description of the present invention and its embodiments is not restrictive. What is shown in the drawings is only one of the embodiments of the present invention, and the actual application is not limited thereto. Generally speaking, if those of ordinary skill in the art are inspired by it and design similar ways and embodiments without creative efforts without departing from the purpose of the present invention, they shall fall within the protection scope of the present invention.

Claims

1. An organic oat noodles containing astaxanthin, characterized in that, The organic oat noodles containing astaxanthin comprise the following components in parts by weight: 33 - 36 parts of elastic oat dough, 11 - 14 parts of taste and flavor regulator, 2.8 - 3.6 parts of astaxanthin, 1.2 - 1.4 parts of sucrose octaacetate, 1.1 - 1.3 parts of lactitol, 2 - 3 parts of rice bran extract, 0.8 - 1.4 parts of L-arginine, 1.3 - 1.5 parts of betaine; The preparation raw materials of the elastic oat dough include the following components in parts by weight: 20 - 23 parts of organic oat flour, 1.2 - 1.5 parts of compound bacterial agent, 5 - 7 parts of scallop meat, 4.5 - 5.5 parts of pumpkin seed powder, 5.5 - 6.5 parts of potato starch, 1.8 - 2.2 parts of Chaka Tibetan blue salt; The preparation raw materials of the taste and flavor regulator include the following components in parts by weight: 1.1 - 1.3 parts of propylene glycol alginate, 1.5 - 2 parts of corn germ powder, 1.2 - 1.4 parts of L-serine, 0.8 - 1.1 parts of disodium 5'-inosinate, 2.5 - 3.5 parts of summer savory oil, 0.7 - 1.2 parts of ethyl maltol, 3.8 - 4.2 parts of krill oil, 2.2 - 2.4 parts of coconut sugar powder.

2. The organic naked oat noodles containing astaxanthin according to claim 1, characterized in that, The preparation method of the elastic oat dough specifically comprises the following steps: S1. Ferment organic oat flour, compound bacterial agent, and ultrapure water to obtain an organic oat flexible dough; S2. Grind scallop meat, pumpkin seed powder, potato starch, and ultrapure water, and then react to obtain a gel material; S3. Mix the gel material prepared in S2 and Chaka Tibetan blue salt evenly to obtain an elastic viscous substance; S4. Mix and knead the organic oat flexible dough prepared in S1 and the elastic viscous substance prepared in S3 to obtain an elastic oat dough; In S1, the compound bacterial agent is composed of Aspergillus oryzae and Rhizopus oryzae, and the mixing ratio in parts by weight is 1.2:

1.

3. The organic naked oat noodles containing astaxanthin according to claim 1, characterized in that, The preparation method of the taste and flavor regulator specifically comprises the following steps: L1. Mix and dissolve propylene glycol alginate, corn germ powder, L-serine, and ultrapure water to obtain a taste improver; L2. Mix 5'-inosinate disodium, summer savory oil, and ethyl maltol to obtain a flavor mixture; L3. Mix krill oil, coconut sugar powder, and ultrapure water, react, and perform ultrasonic homogenization treatment to obtain a lipid carrier suspension; L4. Mix the lipid carrier suspension prepared in L3 and the flavor mixture prepared in L2 evenly, and then perform freeze-drying by nano-spraying to obtain a flavor component; L5. Put the flavor component prepared in L4 into the taste improver prepared in L1, mix evenly to obtain a taste and flavor regulator.

4. A preparation method of the organic naked oat noodles containing astaxanthin according to any one of claims 1-3, characterized in that, Specifically, it comprises the following steps: Step 1. Mix astaxanthin, sucrose octaacetate, lactitol, rice bran extract, L-arginine, and betaine to obtain a storage-resistant composition; Step 2. Stir, mix, and knead the elastic oat dough and the taste and flavor regulator to obtain a flavored dough; Step 3. Mix and roll the flavored dough prepared in Step 2 and the storage-resistant composition prepared in Step 1 to obtain organic oat noodles; Step 4. Ultraviolet sterilize the organic oat noodles prepared in Step 3, and then dry them to obtain organic oat noodles containing astaxanthin.

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