Coarse cereal fresh wet noodles and preparation method thereof

Abstract

The invention aims to provide coarse cereal fresh wet noodles and a preparation method thereof in order to solve the problem that the broken rate cannot be less than or equal to 3% on the premise that the addition amount of coarse cereals is greater than or equal to 25%, and the coarse cereal fresh wet noodles comprise the following components in parts by weight: 40-60 parts of high gluten wheat flour, 10-20 parts of tartary buckwheat flour, 5-15 parts of quinoa flour, 1-3 parts of inulin, 0.1-0.5 part of sodium alginate, 0.01-0.03 part of nisin and 28-35 parts of water. The water activity Aw of the noodles is smaller than or equal to 0.92, and the total number of bacterial colonies is smaller than or equal to 100 CFU / g. According to the invention, the problem that coarse cereal particles pierce and break a gluten network is solved, and a three-dimensional gluten support is constructed; non-thermal sterilization is realized; the microorganism proliferation path is blocked.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a kind of fresh wet noodles made of various grains and a preparation method thereof. Background Art

[0002] With the popularization of healthy eating concepts, the market demand for multi-grain noodles has increased by more than 15% annually due to their rich dietary fiber (such as β-glucan and rutin) and trace elements (Journal of Chinese Institute of Food Science and Technology, 2023). However, the inherent characteristics of multi-grain raw materials have led to three major technical bottlenecks:

[0003] Poor processing adaptability: Multi-grain flour lacks gluten protein, and its dough-forming ability is only 30-40% of that of wheat flour (Wang et al., Food Hydrocol Loids, 2021). The breakage rate in industrial production is as high as 8-12%;

[0004] Loss of nutrient activity: Traditional thermal drying (e.g., in noodle production) results in a retention rate of heat-sensitive nutrients (e.g., buckwheat flavonoids) of less than 65% (CN109527XXXA);

[0005] Difficulties in microbial control: When the moisture content of wet noodles is >35%, the water activity (Aw) is generally >0.96, providing conditions for the reproduction of pathogenic bacteria such as Listeria monocytogenes (FDA, 2022 Risk Assessment Report).

[0006] Chinese patent application number 201610691728.2 discloses a multi-grain fine noodle recipe comprising: 90-100 parts by weight of wheat flour; 2-10 parts by weight of corn flour; and 2-10 parts by weight of sweet potato flour. The noodles have a thickness of 0.3mm to 1.2mm. Compared to existing technologies, the multi-grain fine noodles provided by the present invention are made from wheat flour, corn flour, and sweet potato flour, offering a rich and comprehensive nutritional profile. Furthermore, the addition of sweet potato flour and corn flour reduces the stickiness of the noodles, resulting in noodles with a thickness of 0.3mm to 1.2mm that are easier to cook. This not only saves energy but also prevents problems such as clogging and breaking that can affect the taste of the noodles.

[0007] However, this device solution still has some shortcomings in actual use: under the premise of adding ≥25% of miscellaneous grains, the breakage rate cannot be achieved ≤3%. Summary of the Invention

[0008] The present invention aims to provide a mixed grain fresh wet noodle and a preparation method thereof to solve the problem that the breakage rate cannot be achieved ≤3% under the premise that the amount of mixed grains added is ≥25%.

[0009] The above technical objectives of the present invention are achieved through the following technical solutions:

[0010] The present invention discloses a multi-grain fresh wet noodle and a preparation method thereof. The noodles comprise the following components, by weight: 40-60 parts of high-gluten wheat flour, 10-20 parts of tartary buckwheat flour, 5-15 parts of quinoa flour, 1-3 parts of inulin, 0.1-0.5 parts of sodium alginate, 0.01-0.03 parts of nisin, and 28-35 parts of water. The noodles have a water activity Aw of 0.92 or less and a total bacterial count of 100 CFU / g or less.

[0011] Preferably, the particle size D50 of the tartary buckwheat flour and the quinoa flour is ≤15 μm, and the mass ratio of the tartary buckwheat flour to the quinoa flour is (1.2-1.8):1.

[0012] Preferably, the invention further comprises 0.05-0.2 parts of a natural plant antibacterial agent, wherein the natural plant antibacterial agent is at least one of rosemary extract and tea polyphenols.

[0013] A method for preparing fresh wet noodles of various grains, characterized by:

[0014] S1. Raw material processing: ultrafine grinding of buckwheat flour and quinoa flour to D50≤15μm;

[0015] S2. Vacuum dough mixing: Mix the components for 10-15 minutes at an absolute pressure of ≤0.09 MPa and a temperature of ≤10°C.

[0016] S3, gradient calendering: the dough passes through three calendering rollers with pressures of 30±5MPa, 50±5MPa, and 70±5MPa in sequence;

[0017] S4. Microwave shaping: Process for 60-120s at a frequency of 2450MHz and a power density of 3-8W / g.

[0018] Preferably, the step S2 further includes acid treatment: immersing the noodles in an organic acid buffer with a pH of 3.5-4.5 for 5-15 seconds, wherein the organic acid buffer is prepared from lactic acid and citric acid in a mass ratio of (1.5-3):1.

[0019] Preferably, the noodles after acid treatment are centrifugally dehydrated to a surface moisture content of ≤5%, and then subjected to modified atmosphere packaging.

[0020] Preferably, the modified atmosphere packaging uses a CO2 / N2 mixed gas, wherein CO2 accounts for 30-40% by volume and the residual oxygen content in the package is ≤0.5%.

[0021] A special equipment system, characterized by comprising: an ultrafine grinding unit: equipped with a graded airflow mill, with a grinding chamber temperature of ≤25°C; a vacuum dough mixer: with a built-in cooling interlayer, and an adjustable vacuum degree range of 0.01-0.1MPa; a three-roller gradient calender: with the roller gaps set to 0.8mm, 0.5mm, and 0.3mm respectively; a microwave-acid liquid combination module: including a conveyor-type microwave tunnel and an ultrasonic-assisted immersion tank.

[0022] A storage method, under refrigerated conditions at 4±1℃, the shelf life is ≥21 days, and the breakage rate within the shelf life is ≤2%

[0023] A multi-grain premix powder, characterized in that it is specially used for preparing the wet noodles according to claims 1-3, comprising: ultrafinely ground buckwheat flour and quinoa flour (mass ratio of 1.5:1), an inulin and sodium alginate complex (mass ratio of 6:1), and nisin microcapsules; the premix powder has a moisture content of ≤8% and can be stored at room temperature for 6 months.

[0024] The present invention has the following beneficial effects: solving the problem of grain particles piercing the gluten network, constructing a three-dimensional gluten scaffold; achieving non-thermal sterilization; and blocking the path of microbial proliferation. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] The present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments.

[0026] Figure 1 It is a flow chart of the production method of the present invention. DETAILED DESCRIPTION

[0027] The present invention will be described in further detail below with reference to the accompanying drawings, wherein the same components are represented by the same reference numerals.

[0028] Disclosed are multi-grain fresh wet noodles and a preparation method thereof. The noodles comprise the following components, in parts by weight: 40-60 parts of high-gluten wheat flour, 10-20 parts of tartary buckwheat flour, 5-15 parts of quinoa flour, 1-3 parts of inulin, 0.1-0.5 parts of sodium alginate, 0.01-0.03 parts of nisin, and 28-35 parts of water. The noodles have a water activity Aw of 0.92 or less and a total bacterial count of 100 CFU / g or less.

[0029] Preferably, the particle size D50 of the tartary buckwheat flour and the quinoa flour is ≤15 μm, and the mass ratio of the tartary buckwheat flour to the quinoa flour is (1.2-1.8):1.

[0030] Preferably, the invention further comprises 0.05-0.2 parts of a natural plant antibacterial agent, wherein the natural plant antibacterial agent is at least one of rosemary extract and tea polyphenols.

[0031] A method for preparing fresh wet noodles of various grains, characterized by:

[0032] S1. Raw material processing: ultrafine grinding of buckwheat flour and quinoa flour to D50≤15μm;

[0033] S2. Vacuum dough mixing: Mix the components for 10-15 minutes at an absolute pressure of ≤0.09 MPa and a temperature of ≤10°C.

[0034] S3, gradient calendering: the dough passes through three calendering rollers with pressures of 30±5MPa, 50±5MPa, and 70±5MPa in sequence;

[0035] S4. Microwave shaping: Process for 60-120s at a frequency of 2450MHz and a power density of 3-8W / g.

[0036] Preferably, the step S2 further includes acid treatment: immersing the noodles in an organic acid buffer with a pH of 3.5-4.5 for 5-15 seconds, wherein the organic acid buffer is prepared from lactic acid and citric acid in a mass ratio of (1.5-3):1.

[0037] Preferably, the noodles after acid treatment are centrifugally dehydrated to a surface moisture content of ≤5%, and then subjected to modified atmosphere packaging.

[0038] Preferably, the modified atmosphere packaging uses a CO2 / N2 mixed gas, wherein CO2 accounts for 30-40% by volume and the residual oxygen content in the package is ≤0.5%.

[0039] A special equipment system, characterized by comprising: an ultrafine grinding unit: equipped with a graded airflow mill, with a grinding chamber temperature of ≤25°C; a vacuum dough mixer: with a built-in cooling interlayer, and an adjustable vacuum degree range of 0.01-0.1MPa; a three-roller gradient calender: with the roller gaps set to 0.8mm, 0.5mm, and 0.3mm respectively; a microwave-acid liquid combination module: including a conveyor-type microwave tunnel and an ultrasonic-assisted immersion tank.

[0040] A storage method, under refrigerated conditions at 4±1℃, the shelf life is ≥21 days, and the breakage rate within the shelf life is ≤2%

[0041] A multi-grain premix powder, characterized in that it is specially used for preparing the wet noodles according to claims 1-3, comprising: ultrafinely ground buckwheat flour and quinoa flour (mass ratio of 1.5:1), an inulin and sodium alginate complex (mass ratio of 6:1), and nisin microcapsules; the premix powder has a moisture content of ≤8% and can be stored at room temperature for 6 months.

[0042] The present invention has the following beneficial effects: solving the problem of grain particles piercing the gluten network, constructing a three-dimensional gluten scaffold; achieving non-thermal sterilization; and blocking the path of microbial proliferation.

[0043] This specific embodiment is merely an explanation of the present invention and is not intended to limit the present invention.

Claims

1. A kind of fresh wet noodles made from various grains, characterized in that: The noodles include the following components by weight: 40-60 parts of high-gluten wheat flour, 10-20 parts of buckwheat flour, 5-15 parts of quinoa flour, 1-3 parts of inulin, 0.1-0.5 parts of sodium alginate, 0.01-0.03 parts of nisin, and 28-35 parts of water. The water activity Aw of the noodles is ≤0.92, and the total colony count is ≤100 CFU / g.

2. The fresh wet noodles of various grains according to claim 1, characterized in that: The particle sizes D50 of the tartary buckwheat flour and the quinoa flour are ≤15 μm, and the mass ratio of the tartary buckwheat flour to the quinoa flour is (1.2-1.8):

1.

3. The fresh wet noodles of various grains according to claim 1, characterized in that: The invention also contains 0.05-0.2 parts of a natural plant antibacterial agent, wherein the natural plant antibacterial agent is at least one of rosemary extract and tea polyphenols.

4. The method for preparing fresh wet noodles of various grains according to claim 3, wherein: S1. Raw material processing: ultrafine grinding of buckwheat flour and quinoa flour to D50≤15μm; S2. Vacuum dough mixing: Mix the components for 10-15 minutes at an absolute pressure of ≤0.09 MPa and a temperature of ≤10°C. S3, gradient calendering: the dough passes through three calendering rollers with pressures of 30±5MPa, 50±5MPa, and 70±5MPa in sequence; S4. Microwave shaping: Process for 60-120s at a frequency of 2450MHz and a power density of 3-8W / g.

5. The method for preparing fresh wet noodles of various grains according to claim 4, characterized in that: The step S2 further includes acid treatment: immersing the noodles in an organic acid buffer with a pH of 3.5-4.5 for 5-15 seconds, wherein the organic acid buffer is prepared from lactic acid and citric acid in a mass ratio of (1.5-3):

1.

6. The method for preparing fresh wet noodles of various grains according to claim 5, characterized in that: The noodles treated with acid are centrifugally dehydrated to a surface moisture content of ≤5%, and then packaged in a modified atmosphere.

7. The method for preparing fresh wet noodles of various grains according to claim 6, characterized in that: The modified atmosphere packaging adopts a CO2 / N2 mixed gas, wherein CO2 accounts for 30-40% by volume and the residual oxygen content in the package is ≤0.5%.

8. A dedicated equipment system for implementing the method according to any one of claims 4 to 7, characterized in that include: Ultrafine pulverizer unit: equipped with a graded airflow mill, with a pulverizing chamber temperature of ≤25°C; vacuum dough mixer: equipped with a built-in cooling interlayer, with an adjustable vacuum degree range of 0.01-0.1MPa; three-roller gradient calender: the roller gap is set to 0.8mm, 0.5mm, and 0.3mm respectively; microwave-acid combination module: includes a conveyor-type microwave tunnel and an ultrasonic-assisted immersion tank.

9. The use of the fresh-keeping method for the coarse grain noodles according to any one of claims 1 to 3, characterized in that: The shelf life is ≥21 days when refrigerated at 4±1℃, and the broken rate is ≤2% during the shelf life.

10. A kind of premixed powder of various grains, characterized in that The invention is specially used for preparing the wet noodles according to claims 1-3, comprising: ultrafinely ground tartary buckwheat flour and quinoa flour (mass ratio 1.5:1), inulin and sodium alginate complex (mass ratio 6:1), and nisin microcapsules; the moisture content of the premixed flour is ≤8%, and the noodles can be stored at room temperature for 6 months.

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