Yeast protein noodles conforming to human body essential amino acid proportion and preparation method thereof

Abstract

The invention provides yeast protein noodles conforming to a human body essential amino acid ratio, and relates to the technical field of microbial protein foods. The noodles are prepared from mixed flour containing yeast protein, konjaku flour and high gluten flour which are added in a fixed particle size ratio, the particle size of the yeast protein is reduced to a certain degree through a superfine grinding technology, and the konjaku flour and the high gluten flour are mixed according to the average particle size distribution ratio. The superfine ground yeast protein is prepared by mixing 86-92% of yeast protein with the particle size of 0-10 microns, 8-12% of yeast protein with the particle size of 10-20 microns and 0-2% of yeast protein with the particle size of 20-45 microns. On the premise that the sensory quality of the noodles is not affected, the nutritional value of the noodles is remarkably improved, the current requirements of consumers for healthy, green and nutritious foods can be met, and the market prospect is wide.

Description

Technical Field

[0001] The present invention relates to the technical field of microbial protein foods, in particular to yeast protein noodles with a ratio of amino acids that conforms to essential amino acids for the human body and a preparation method thereof. Background Art

[0002] The lysine content of wheat flour, the raw material for noodles, is only approximately 2.88%, far below the World Health Organization's recommended minimum lysine content of 4.5% for adults. Yeast protein, a nutrient-rich, sustainable microbial protein, not only contains a comprehensive amino acid profile but also boasts a lysine content of 7.73%, over three times that of wheat flour. Essential amino acids account for over 40% of the total amino acid content, fully meeting FAO / WHO standards for high-quality protein. Compared to traditional plant proteins, yeast protein offers a balanced nutritional profile and is free of common allergens. Yeast protein also boasts a digestibility superior to soy protein and similar to that of whey protein, making it a high-quality, sustainable alternative to meat and soy protein, alleviating the current global protein shortage. Furthermore, yeast protein production significantly reduces carbon emissions, land use, and water consumption compared to plant and animal proteins, making it more environmentally friendly. Due to its excellent flavor and water-retention properties, yeast protein is widely used in baked goods, meat substitutes, and specialty nutritional foods, making it particularly suitable for vegetarians and those with special dietary needs. Therefore, if yeast protein is added as a functional ingredient to wheat products such as noodles, it can not only effectively compensate for lysine deficiency and improve the amino acid balance of the protein, but also enhance the overall nutritional value of the product. Based on the World Health Organization's recommended adult lysine intake standard, the protein content of wheat flour, the lysine content of protein in wheat flour, and the lysine content of yeast protein, adding 9-14% yeast protein by weight to wheat flour can ensure that the essential amino acid composition of the protein in the mixed flour fully meets the essential amino acid ratio for the human body.

[0003] Ball milling is a highly efficient ultrafine grinding technology that significantly reduces the particle size and increases the specific surface area of ​​materials through mechanical effects such as the impact and friction generated by the grinding media, thereby effectively improving the solubility and bioactivity of the materials while maintaining their nutritional content. Studies have shown that by treating soy protein isolate, the average particle size and absolute value of the zeta potential of soy protein isolate can be effectively reduced, the turbidity of the solution can be significantly reduced, its solubility can be increased, and the functional properties of the protein can be improved.

[0004] The main component of flour is gluten, which is composed of two plant proteins: gliadin and glutenin. Because the structures of gliadin and glutenin differ from those of yeast protein, the addition of yeast protein changes the protein composition of flour. After being prepared into noodles, the quality of the noodles may be significantly reduced in some aspects, and after cooking, the noodles may become mushy and break easily. In order to improve the sensory quality and nutritional value of yeast protein noodle products and meet consumers' current demand for healthy, green and nutritious foods, the present invention provides yeast protein noodles with a ratio of essential amino acids that meets the human body's essential amino acid requirements. Summary of the Invention

[0005] The present invention aims to provide yeast protein noodles with a ratio of amino acids that meets the requirements of the human body. The noodles are prepared by mixing yeast protein with a fixed particle size, konjac flour and high-gluten flour according to a conventional noodle preparation process. The yeast protein comprises 86-92% of yeast protein with a particle size of 0-10 μm, 8-12% of yeast protein with a particle size of 10-20 μm and 0-2% of yeast protein with a particle size of 20-45 μm. Based on the mass of the high-gluten flour, the total amount of yeast protein added is 9-14%, and the amount of konjac flour added is 0.2-2%.

[0006] The method for preparing the yeast protein noodles containing essential amino acids for human body is as follows:

[0007] 1. Ball milling the yeast protein powder. After the ball milling is completed, the yeast protein with a particle size of 0 to 10 μm is adjusted to account for 86 to 92%, the yeast protein with a particle size of 10 to 20 μm is adjusted to account for 8 to 12%, and the yeast protein with a particle size of 20 to 45 μm is adjusted to account for 0 to 2% to obtain ultrafinely ground yeast protein powder with adjusted particle size;

[0008] 2. Add 9-14% of ultrafine yeast protein powder to the high-gluten flour as the mass base, mix evenly, then add 0.2-2% of konjac flour, mix evenly, and obtain mixed flour;

[0009] 3. Taking the mixed flour as the mass base, add 43% to 54% pure water into the mixed flour, knead the dough into a dough, moisturize and mature it; repeatedly roll the matured dough, press it into dough sheets, and cut it into strips to obtain yeast protein noodles with essential amino acids for the human body.

[0010] Among them, salt is added to the noodles.

[0011] The added amount of salt is 2-4% of the total mass of the mixed flour.

[0012] The ripening time is 25 to 30 minutes, and the ripened dough is rolled 15 to 20 times.

[0013] The thickness of the noodle sheet is 1.5 to 2.0 mm, and the width of the noodles is 2 to 8 mm.

[0014] Among them, ultrafine grinding includes ball milling.

[0015] Beneficial effects

[0016] Although yeast protein has high nutritional value, adding it directly can significantly reduce noodle quality. Gluten is a complex protein network composed of glutenins and gliadin, which primarily determines the textural properties of noodles. Yeast protein disrupts gluten structure primarily for two reasons: first, the rigid structure of yeast protein physically blocks contact between gluten protein molecules, hindering the formation of the gluten network; second, the addition of yeast protein may affect the formation of disulfide bonds in the dough, thereby altering the strength of the gluten network.

[0017] In order to improve the quality of yeast protein noodles and maximize the nutritional value of yeast protein in noodles, the present invention uses ultrafine grinding to adjust the particle size ratio of yeast protein to obtain ultrafine grinding yeast protein with a fixed particle size ratio. The particle size ratio of yeast protein has a significant impact on the quality of noodles. The results show that compared with noodles made from yeast protein with other particle size ratios, the yeast protein after ultrafine grinding of the present invention can effectively improve the quality of noodles, such as improving the appearance and color, reducing cooking loss, and enhancing chewiness and firmness. The average particle size of yeast protein after ultrafine grinding is significantly reduced, especially the protein with a particle size of 0-10μm, which is easier to evenly disperse in the dough system, reducing local aggregation, avoiding the formation of structural defects, reducing physical space steric hindrance with gluten protein, and reducing damage to the continuity of the gluten network. After the particle size is reduced, the spatial structure of yeast protein expands and exposes more groups, which bind to gluten protein through hydrogen bonds or hydrophobic interactions, forming a composite network and filling the pores of the gluten network, enhancing the structural density. Combining ultrafinely ground yeast protein with konjac flour creates a balanced sensory quality similar to that of regular noodles. Furthermore, the combination of ultrafinely ground yeast protein and konjac flour further reduces cooking losses, ensuring that the yeast protein's nutrients are more fully retained. Furthermore, the reduced particle size of the ultrafinely ground yeast protein facilitates digestion and absorption, allowing its nutritional value to be better utilized in the body when consumed.

[0018] The yeast protein noodles provided by the present invention have a ratio of essential amino acids for the human body, which significantly improves the nutritional value of the noodles without affecting the sensory quality of the noodles, can meet consumers' current demand for healthy, green and nutritious food, and have broad market prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1The following are the scanning electron micrographs of yeast protein samples and ultrafinely crushed yeast protein. a and b represent the scanning electron micrographs of yeast protein samples and ultrafinely crushed yeast protein samples 3 at 500x magnification, respectively.

[0020] Figure 2 The turbidity of the yeast protein noodles after steaming in the example group and the control group is shown. A, B, C, D, E, and F represent noodle samples made with pure flour, yeast protein as is, superfinely ground yeast protein 1, superfinely ground yeast protein 2, superfinely ground yeast protein 3, and superfinely ground yeast protein 3 plus konjac flour, respectively.

[0021] Figure 3 Figure 1 shows yeast protein noodles made in the example group and the control group. A, B, C, D, E, and F represent noodles made with plain flour, yeast protein added as is, superfinely ground yeast protein 1, superfinely ground yeast protein 2, superfinely ground yeast protein 3, and superfinely ground yeast protein 3 plus konjac flour, respectively.

[0022] Figure 4 The experimental results of the particle size of yeast protein samples and ultrafine grinding yeast protein are shown in Figure 1. a, b, c, and d represent the yeast protein samples, ultrafine grinding yeast protein 1, ultrafine grinding yeast protein 2, and ultrafine grinding yeast protein 3, respectively. DETAILED DESCRIPTION

[0023] The present invention is further illustrated below with reference to specific embodiments. It should be understood that these embodiments are only used to illustrate the present invention and are not used to limit the scope of the present invention. After reading the present invention, modifications of various equivalent forms of the present invention by those skilled in the art will fall within the scope specified by the claims attached to this application.

[0024] In the examples, the high-gluten flour was commercially available, with a water content of 11.79% and a protein content of 11.03%. The yeast protein was a product of Hubei Angel Yeast Co., Ltd., with a protein content of 78.20%.

[0025] Example 1

[0026] 1. Place the yeast protein powder in a ball mill and perform ball milling. After the ball milling is completed, adjust the yeast protein with a particle size of 0 to 10 μm to account for 89%, the yeast protein with a particle size of 10 to 20 μm to account for 9%, and the yeast protein with a particle size of 20 to 45 μm to account for 2% to obtain ultrafinely ground yeast protein powder with adjusted particle size;

[0027] 2. Using high-gluten flour as the mass base, add 11% of ultrafine yeast protein powder after adjusting the particle size to the high-gluten flour, mix well, then add 0.5% of konjac flour, mix well, and obtain mixed flour;

[0028] 3. Using mixed flour as the mass base, add 2% salt to the mixed flour, mix, and then use 54% pure water to form a dough, moisturize and mature for 30 minutes; repeatedly roll the matured dough 15 times, press it into a dough sheet with a thickness of 2.0 mm, cut it into strips with a width of 5.0 mm, and obtain yeast protein noodles with a ratio of essential amino acids for the human body.

[0029] Example 2

[0030] 1. Place the yeast protein powder in a ball mill for ball milling. After the ball milling is completed, adjust the yeast protein with a particle size of 0 to 10 μm to account for 92% and the yeast protein with a particle size of 10 to 20 μm to account for 8% to obtain ultrafinely ground yeast protein powder with adjusted particle size;

[0031] 2. Using high-gluten flour as the mass base, add 14% of ultrafine yeast protein powder with adjusted particle size to the high-gluten flour, mix well, then add 1.0% of konjac flour, mix well, and obtain mixed flour;

[0032] 3. Using mixed flour as the mass base, add 4% table salt to the mixed flour, mix, and then use 43% pure water to form a dough, moisturize and mature for 25 minutes; repeatedly roll the matured dough 20 times, press it into a dough sheet with a thickness of 1.5 mm, cut it into strips with a width of 2.0 mm, and obtain yeast protein noodles with a ratio of essential amino acids for the human body.

[0033] Example 3

[0034] 1. Place the yeast protein powder in a ball mill and perform ball milling. After the ball milling is completed, adjust the yeast protein with a particle size of 0 to 10 μm to account for 86%, the yeast protein with a particle size of 10 to 20 μm to account for 12%, and the yeast protein with a particle size of 20 to 45 μm to account for 2% to obtain ultrafinely ground yeast protein powder with adjusted particle size;

[0035] 2. Using high-gluten flour as the mass base, add 9% of ultrafine yeast protein powder after adjusting the particle size to the high-gluten flour, mix well, then add 1.5% of konjac flour, mix well, and obtain mixed flour;

[0036] 3. Using mixed flour as the mass basis, add 3% salt to the mixed flour, then knead the dough with 48% pure water to form a dough, and mature it for 28 minutes to maintain moisture. Repeatedly roll the matured dough 16 times to form a sheet with a thickness of 1.8 mm, and cut it into strips with a width of 8.0 mm to obtain yeast protein noodles with a ratio of essential amino acids for the human body. Verification experiment:

[0037] A control experiment was set up to measure the relevant indicators of the seven groups of noodle samples obtained from the experimental treatment under the same conditions, and the analysis results were evaluated as follows:

[0038] Blank control group: noodle samples without yeast protein and konjac flour added, other conditions are the same as Example 1.

[0039] Control Group A (original yeast protein): Noodle samples were added with original yeast protein. The particle size ratio of the original yeast protein was 4% for particles with a diameter of 0-10 μm, 11% for particles with a diameter of 10-20 μm, 45% for particles with a diameter of 20-45 μm, and 40% for particles with a diameter of 45-100 μm. Other conditions were the same as those in Example 1.

[0040] Control Group B (ultrafinely pulverized yeast protein 1): A yeast protein noodle sample having a particle size ratio outside the range of the present invention was added, wherein the particle size ratio of the yeast protein was 7% for a particle size of 0-10 μm, 21% for a particle size of 10-20 μm, 56% for a particle size of 20-45 μm, and 16% for a particle size of 45-100 μm. Other conditions were the same as in Example 1.

[0041] Control Group C (ultrafinely pulverized yeast protein 2): A yeast protein noodle sample having a particle size ratio outside the range of the present invention was added, wherein the particle size ratio of the yeast protein was 26% for a particle size of 0-10 μm, 40% for a particle size of 10-20 μm, 33% for a particle size of 20-45 μm, and 1% for a particle size of 45-100 μm. Other conditions were the same as in Example 1.

[0042] Control group D (ultrafinely crushed yeast protein 3): a noodle sample containing only the ultrafinely crushed yeast protein having the particle size ratio of Example 1 and no konjac flour, and other conditions being the same as those of Example 1.

[0043] Example group (ultrafinely ground yeast protein 3+konjac flour): noodle samples made from ultrafinely ground yeast protein and konjac flour with the particle size ratio according to Example 1.

[0044] Experimental methods:

[0045] Noodle Cooking Characteristics Measurement - Place 500mL of water in a stainless steel basin and heat to a gentle boil using an induction cooker. Place 20 noodles, each 15cm long, in the boiling water. Start timing and remove one noodle every 20 seconds to observe the white core inside. Stop timing when the white core disappears. This time is the optimal steaming time for the noodles. Repeat three times and calculate the average value.

[0046] Determination of noodle water absorption and dry matter loss: Weigh 20 noodles, each 15 cm long, record M1, cook until the optimal cooking time, remove and air dry for 20 minutes, and weigh again, record M2. Weigh a large petri dish with a diameter of 15 cm, record M3. After the remaining noodle soup cools to room temperature, transfer it to the large petri dish and bake it in a 105°C oven until constant weight is reached. Weigh the total mass of the petri dish and the remaining material, record M4. Repeat each experiment three times and take the average value. Calculate the specific mass according to the following formula:

[0047]

[0048] M1 is the mass of noodles before cooking, g; M2 is the mass of noodles after cooking, g; W is the moisture content of noodles before cooking; W4 is the total mass of the culture dish and dry matter, g; M3 is the mass of the culture dish, g.

[0049] Noodle texture properties were determined by placing 20 noodles, each 15 cm long, in 500 mL of boiling water. The noodles were cooked for the optimal cooking time and then air-dried for 20 minutes to remove excess surface moisture. The texture properties of the noodles were then measured using an A / LKD probe with a test speed of 10.2 mm / min, a post-test speed of 600 mm / min, and a shear distance of 4.5 mm. Six measurements were performed on each sample.

[0050] Determination of sensory quality of noodles: Take 40 noodles with a length of 15 cm and place them in 500 mL of boiling water and cook for the optimal cooking time. Take out the noodles, rinse them under running tap water for about 10 seconds, and place them in bowls for tasting.

[0051] The tasting panel consisted of 10 people aged 21 to 30 who had undergone prior training and were experienced in tasting. They rated the noodles on firmness, elasticity, smoothness, taste, surface texture, and color. The noodle tasting items and scoring criteria are shown in Table 1:

[0052] Table 1 Noodle tasting items and scoring criteria

[0053]

[0054] result:

[0055] Depend on Figure 1 It can be seen that YP is irregular spherical particles with small spherical protrusions on the surface and tightly aggregated. After ultrafine grinding and particle size control, the spherical particles on the surface of YP are broken into a large number of irregular small particles, and these particles are evenly distributed. They can provide texture support for noodles together with gluten protein and konjac flour. If the protein is added directly without adjusting the particle size, these yeast proteins and flour cannot form a tight structure, and the noodle soup will become mushy during the cooking process. Figure 2 As shown, it can be seen that after adjusting the particle size, the yeast protein noodles are basically clear soup, while the control group without adjusting the particle size appears turbid.

[0056] Noodle color is a key factor in consumer acceptance. Studies have shown that consumers generally prefer bright white noodles, as this color is generally positively correlated with the product's freshness and high quality. A handheld colorimeter was used to measure the color difference of the noodles. The experimental results are shown in Table 2, where the L* value (brightness) represents the degree of color darkness; the larger the value, the brighter the color. Compared with the blank control group, the L* value of the noodles significantly decreased when untreated yeast protein was added, but significantly increased after the ultrafine grinding treatment of the present invention. b* (yellow-blue value) represents the yellow-blue color tendency, with negative values ​​indicating blue and positive values ​​indicating yellow, and the larger the value, the more pronounced the yellow. The b* value increased after the addition of yeast protein as is, but after the ultrafine grinding treatment of the present invention, the difference was not significant compared with the blank control group. Since yeast protein is yellow-brown in nature, the color of the yeast protein becomes brighter and whiter after the ultrafine grinding treatment of the present invention, indicating that the change in noodle color after the addition of yeast protein is affected by the color of the yeast protein itself. The L* values ​​of noodles containing ultrafinely crushed yeast protein 1 and ultrafinely crushed yeast protein 2 were also significantly lower than those of the noodles of the present invention and the blank group, indicating that the color quality of noodles made from yeast protein with the particle size ratio of the present invention is better than that of noodles made from yeast protein with other particle size ratios.

[0057] Table 2 Effect of ultrafine grinding yeast protein on noodle color

[0058]

[0059] The textural properties of noodles reflect their mouthfeel and eating experience. Firmness reflects the noodles' resistance to deformation; higher values ​​indicate a denser gluten structure and more chewy noodles. Chewiness represents the work required to chew the noodles until they are ready for swallowing; higher values ​​indicate more chewy and resilient noodles. Table 3 shows that compared to the blank control group, the ultrafinely ground yeast protein of the present invention significantly increased the firmness of the noodles from 2.420 g to 2.843 g. However, adding varying proportions of konjac flour to the ultrafinely ground yeast protein of the present invention slightly increased the firmness from 2.843 g to 2.869 g. Compared to the blank control group, the chewiness of the noodles significantly decreased from 2.410 J to 1.898 J after adding the yeast protein alone. However, after ultrafine grinding, the chewiness rebounded to a maximum of 2.134 J. The addition of konjac flour further increased the chewiness of the noodles, reaching 2.240 J. Furthermore, noodles made with both ultrafine yeast protein 1 and ultrafine yeast protein 2 exhibited lower firmness and chewiness than noodles made with yeast protein using the particle size ratio of the present invention. This indicates that noodles made with yeast protein using the particle size ratio of the present invention were more chewy and had a better chewiness than noodles made with yeast protein using the other particle size ratios. Overall, this suggests that the ultrafine grinding treatment of the present invention can significantly alleviate the negative impact of yeast protein on noodle chewiness.

[0060] Table 3 Effect of ultrafine grinding yeast protein on noodle shear properties

[0061]

[0062] When cooking noodles, rising water temperature causes starch and protein in the noodles to dissolve, causing the soup to become turbid. This phenomenon is called cooking loss. The more turbid the soup, the higher the cooking loss rate. Excessive cooking loss rate will seriously affect the taste of noodles. The water absorption rate of noodles reflects the swelling capacity of starch and protein during cooking, which is affected by the network structure of gluten protein. The experimental results are as follows: Figure 2 As shown in Table 4, Figure 2 Clearly, the dry matter loss rate in the ultrafine yeast protein and ultrafine yeast protein + konjac flour groups was significantly better than in the other groups, closely matching that of the blank control group. The blank control group had a maximum water absorption rate of 88.40%. After adding the yeast protein as is, this rate dropped to 85.33%. After adding the ultrafine yeast protein and konjac flour, this rate rebounded to 81.33%. Dry matter loss was lowest in the blank control group at 3.39%, rising to 3.84% after adding the yeast protein as is. This suggests that adding yeast protein as is can lead to a decline in noodle quality and loss of nutrients. However, adding the ultrafine yeast protein to the noodles reduced dry matter loss. Furthermore, adding konjac flour reduced the dry matter loss rate from 3.50% to 3.37%, which was not significantly different from the blank control group. Therefore, the addition of konjac flour further reduces the dry matter loss rate in ultrafine yeast protein noodles. In addition, the water absorption rate of the noodles containing ultrafinely crushed yeast protein 1 and ultrafinely crushed yeast protein 2 was significantly lower than that of the noodles of the present invention, and the dry matter loss rate was significantly higher than that of the noodles of the present invention, indicating that the yeast protein with the particle size ratio of the present invention has less impact on the cooking quality of noodles than the yeast protein with other particle size ratios.

[0063] Table 4 Effect of ultrafine grinding yeast protein on noodle cooking quality

[0064]

[0065] The results of the sensory properties of noodles are shown in Table 5. In terms of elasticity, the blank control group scored the highest 22.2 points, which significantly decreased to 18.0 points after adding the yeast protein as it was. After adding the ultrafine grinding yeast protein of the present invention and konjac flour, the elasticity gradually recovered to 21.7 points. In terms of smoothness and taste scoring, the two showed similar trends. The yeast protein as it was the lowest group scored 16.1 and 3.3 respectively, while the ultrafine grinding yeast protein + konjac flour group of the present invention scored 17.6 and 4.9. In terms of surface state and color, although the blank group performed best, the yeast protein was also recovered after ultrafine grinding and adding konjac flour, with less difference from the blank group. In terms of comprehensive scoring, the ultrafine grinding yeast protein + konjac group of the present invention scored the highest 89.9 points, which was higher than the grouping with only adding yeast protein. Overall, the ultrafine grinding treatment of the present invention effectively alleviates the negative impact of yeast protein on the sensory quality of noodles, while the addition of konjac flour significantly improves elasticity and smoothness. The combination of the ultrafine grinding of yeast protein and konjac flour of the present invention achieves relatively balanced sensory qualities, achieving sensory qualities similar to those of conventional noodles in the blank control group. Furthermore, the sensory property indicators of noodles prepared with the two particle size ratios of ultrafine grinding yeast protein 1 and ultrafine grinding yeast protein 2 were significantly lower than those of the noodles of the present invention, indicating that noodles prepared with yeast protein of the present particle size ratio have superior sensory quality compared to noodles prepared with yeast protein of the other particle size ratios.

[0066] Table 5 Effect of ultrafine grinding yeast protein on sensory properties of noodles

[0067]

Claims

1. A yeast protein noodle with a ratio of essential amino acids for the human body, characterized by: The noodles are prepared by a conventional process, comprising yeast protein with a fixed particle size ratio, konjac flour and high-gluten flour. Among the yeast protein, yeast protein with a particle size of 0-10 μm accounts for 86-92%, yeast protein with a particle size of 10-20 μm accounts for 8-12%, and yeast protein with a particle size of 20-45 μm accounts for 0-2%. Based on the mass of the high-gluten flour, the total added amount of yeast protein is 9-14%, and the added amount of konjac flour is 0.2-2%.

2. A method for preparing yeast protein noodles with essential amino acids for human body according to claim 1, characterized in that: The steps include: A. Ultrafinely grind the yeast protein powder. After the ultrafine grinding is completed, adjust the yeast protein with a particle size of 0-10 μm to 86-92%, the yeast protein with a particle size of 10-20 μm to 8-12%, and the yeast protein with a particle size of 20-45 μm to 0-2% to obtain the ultrafinely grinded yeast protein powder with adjusted particle size. B. Using high-gluten flour as the mass basis, add 9-14% ultrafinely ground yeast protein powder to the high-gluten flour, mix evenly, then add 0.2-2% konjac flour, mix evenly, to obtain mixed flour; C. Using the mixed flour as the basis weight, add 43% to 54% pure water to the mixed flour, knead the dough into a dough, retain moisture, and mature the dough; roll, sheet, and cut the matured dough into strips to obtain yeast protein noodles with the essential amino acid ratio.

3. The method for preparing yeast protein noodles with essential amino acids for human body according to claim 2, characterized in that: Salt is also added to the noodles.

4. The method for preparing yeast protein noodles with essential amino acids for human body according to claim 3, characterized in that: It is characterized in that The amount of salt added is 2-4% of the total mass of the mixed flour.

5. The method for preparing yeast protein noodles with essential amino acids for human body according to claim 2, characterized in that: The ripening time is 25 to 30 minutes, and the ripened dough is rolled 15 to 20 times.

6. The method for preparing yeast protein noodles with essential amino acids for human body according to claim 2, characterized in that: The thickness of the noodle sheet is 1.5-2.0 mm, and the width of the noodles is 2-8 mm.

7. The method for preparing yeast protein noodles with essential amino acids for human body according to claim 2, characterized in that: The ultrafine grinding includes ball milling.

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