Stropharia rugoso-annulata noodles based on steam explosion treatment and making method thereof

Abstract

The invention belongs to the technical field of food processing, and relates to stropharia rugoso-annulata noodles based on steam explosion treatment and a making method thereof.The making method comprises the steps that 1, dried stropharia rugoso-annulata is cut into blocks and subjected to rehydration treatment; 2) performing steam explosion; 3) carrying out drying treatment; 4) crushing and sieving; (5) mixing stropharia rugoso-annulata powder and low-gluten wheat flour to obtain mixed powder, adding water into the mixed powder, stirring, kneading dough, wrapping the stirred dough with a preservative film, and standing for fermentation; (6) rolling the fermented dough by stages by using a dough pressing machine, and then cutting the dough sheets into regular strip-shaped noodles; and 7) naturally airing the prepared noodles at room temperature, so that the noodles are endowed with baking nut fragrance while the earthy smell is covered, the cooking loss rate of the noodles is reduced to 6.2%, the breaking rate of the noodles is 1t, 5%, the proportion of resistant starch is increased to 25%, in addition, chemical additives are not needed by steam explosion, the process period is shortened to be within 1 h, and the fiber particle size distribution is concentrated.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, relates to stropharia mushroom noodles and a production method thereof, and in particular to stropharia mushroom noodles based on steam explosion processing and a production method thereof. Background Art

[0002] As people's pursuit of nutritional value and taste becomes higher and higher, noodles containing mushrooms have attracted more and more attention. Among them, Stropharia rugosa noodles are particularly popular.

[0003] However, existing Stropharia officinalis noodles often suffer from the following drawbacks: 1. Flavor degradation: The high-temperature and long-term processing in traditional processes results in a significant consumption of umami amino acids through the Maillard reaction, leading to the volatilization and loss of characteristic flavor compounds such as aldehydes (hexanal and trans-2-hexenal), resulting in a grassy or burnt taste and poor flavor balance. 2. Poor texture stability: Unprocessed mushroom powder has coarse fibers that disrupt the gluten network, resulting in high cooking loss and increased noodle breakage. It also rapidly retrogrades starch, significantly increasing hardness after refrigeration and creating a sticky, tough texture. 3. Nutritional limitations: Conventional processing results in insufficient release of soluble dietary fiber, a low proportion of resistant starch, and a rapid digestion rate, making it difficult to meet the demand for low-GI foods. 4. Low process efficiency: Traditional hot air drying consumes a lot of energy and takes a long time. It relies on chemical colorants to inhibit browning, carries the risk of additive residues, and requires high enzymatic pretreatment costs. 5. Poor product uniformity: The wide particle size distribution of mushroom powder can lead to uneven moisture distribution in the dough, causing clumping during processing and low stability in industrial continuous production.

[0004] In view of the above technical defects of the prior art, it is necessary to develop a novel method for making Stropharia rugosa noodles. Summary of the Invention

[0005] The present invention aims to overcome the shortcomings of the prior art and provide a method for producing Stropharia officinalis noodles based on steam explosion processing. The noodles are precisely broken through the instantaneous steam explosion treatment, with the synergistic effect of high temperature and high pressure, releasing bound amino acids and generating pyrazines, which mask the earthy smell while imparting a toasted nutty aroma. The crushed fibers reduce the physical damage to the gluten, and the combination with soluble β-glucan enhances the network density, thereby reducing the noodle cooking loss rate to 6.2%, the noodle breakage rate to less than 5%, and increasing the resistant starch ratio to 25%. In addition, steam explosion does not require chemical additives, shortens the process cycle to less than 1 hour, and concentrates the fiber particle size distribution, significantly improving product uniformity and industrial feasibility, thus fundamentally breaking through the multiple bottlenecks of traditional processes.

[0006] In order to achieve the above object, the present invention provides the following technical solutions: A method for making Stropharia officinalis noodles based on steam explosion treatment, characterized by comprising the following steps: 1) Rehydration: Cut the dried Stropharia into blocks and rehydrate the blocks; 2) Steam explosion: The rehydrated Stropharia mushrooms are subjected to steam explosion at 0.8-1.0 MPa and maintained for 4-6 minutes, and then the pressure is instantly released to explode the mushrooms, obtaining steam-exploded Stropharia mushrooms; 3) Drying: Drying the steam-exploded Stropharia officinalis; 4) Grinding and sieving: Grinding and sieving the dried Stropharia officinalis to obtain Stropharia officinalis powder; 5) Mixing the dough: Mix the Stropharia officinalis powder and low-gluten wheat flour to make a mixed flour. Add water to the mixed flour and mix well. Wrap the mixed dough in plastic wrap and let it rise. 6) Noodle pressing: The dough is rolled in stages using a noodle press, and then cut into regular strips using a noodle cutting device; 7) Drying: The prepared noodles are naturally dried at room temperature to obtain finished Stropharia rugosa noodles.

[0007] Preferably, the step 1) specifically comprises: cutting the dried Stropharia officinalis into small pieces of 1x1 cm, and rehydrating the block Stropharia officinalis for 12 hours so that the rehydration ratio of the Stropharia officinalis is 1:1.

[0008] Preferably, step 2) specifically comprises: weighing the rehydrated Stropharia capillaris, adding the rehydrated Stropharia capillaris into a reaction chamber from a feed port of a steam explosion machine, introducing saturated steam into the reaction chamber, and adjusting the pressure inside the reaction chamber by a valve so as to reach a set steam explosion pressure of 0.9 MPa and maintain the pressure for 5 minutes, then instantly releasing the pressure to perform steam explosion, and allowing the exploded Stropharia capillaris to enter a collection tank from the bottom of the discharge port, thereby obtaining steam-exploded Stropharia capillaris.

[0009] Preferably, the step 3) specifically comprises: placing the steam-exploded Stropharia rugosa in a 60° C. forced air drying oven for drying.

[0010] Preferably, in step 4), the powder is sieved through an 80-mesh sieve after being crushed.

[0011] Preferably, in step 5), 5 g of Stropharia rugosa powder and 95 g of low-gluten wheat flour are weighed and mixed to obtain a total of 100 g of mixed flour. 45 mL of water is added and the mixture is placed in a dough mixer and stirred for 10 minutes. The mixed dough is wrapped with plastic wrap and left to rise for 20 minutes.

[0012] Preferably, in step 5), the dough is first stirred at a slow speed for 5 minutes and then stirred at a high speed for 5 minutes.

[0013] Preferably, in step 6), when the dough is rolled in stages using a dough sheeter, the dough after proofing is passed through roller gaps with thicknesses of 4.5 mm, 3.3 mm, and 2.0 mm in sequence and is pressed three times each time.

[0014] Preferably, in step 6), the noodle sheet is cut into regular strip noodles of 220 mm×4 mm using a noodle cutting device.

[0015] In addition, the present invention also provides a steam-exploded Stropharia rugosa noodle, which is characterized in that it is made by the above-mentioned production method.

[0016] Compared with the prior art, the steam-exploded Stropharia officinalis noodles and the production method thereof of the present invention have one or more of the following beneficial technical effects: 1. To address the problem that direct addition of Stropharia rugosa powder leads to gluten dilution, only a slight increase in protein content, and dietary fiber is mainly insoluble, with limited function, the present invention releases bound protein through steam explosion, thereby increasing the protein content of noodles by 12% (from 10.5% to 11.8%) and the proportion of soluble dietary fiber (SDF) to 8% (β-glucan accounts for 50%), thereby enhancing water retention and intestinal regulation function.

[0017] 2. To address the problem that traditional high-temperature drying causes a loss of more than 40% of umami amino acids (glutamic acid and aspartic acid) and a total organic acid content of less than 800 mg / g (mainly citric acid), the present invention retains a total free amino acid content of 66.89 mg / g (a 152% increase over the traditional process), of which umami amino acids account for 23%. Heat aging (90°C) retains a total organic acid content of 1154.20 mg / g, with fumaric acid (413.15 mg / g) and citric acid (290.18 mg / g) synergistically enhancing the umami acid balance.

[0018] 3. To address the problem that hot air drying causes the loss of aldehydes (hexanal, trans-2-hexenal) to be greater than 60%, the characteristic aroma 1-octen-3-ol content to be less than 5 μg / g, and the susceptibility to a grassy odor, the present invention can generate pyrazines (such as 2-ethyl-3-methylpyrazine, content 12.3 μg / g) and retain esters (butyl acetate 8.5 μg / g), giving the noodles a toasted nutty aroma; through heat-ripening and regulating the Maillard reaction, furan-like sweet-smelling substances (such as furfural 7.2 μg / g) are generated, and the flavor complexity is increased by 3 times (the number of GC-IMS fingerprint peaks increases from 15 to 45).

[0019] 4. To address the problems of traditional Stropharia officinalis noodles containing rapidly digestible starch (RDS) >60%, resistant starch (RS) <10%, and a high glycemic index (GI), the present invention promotes the formation of resistant starch (RS accounting for 25%) through steam explosion, combines it with dietary fiber to delay digestion, reduces the proportion of rapidly digestible starch to 45%, and reduces the in vitro starch digestibility by 15%, meeting the low GI food standard. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 The present invention is a flow chart of a method for making Stropharia rugosa noodles based on steam explosion treatment. DETAILED DESCRIPTION

[0021] The present invention will be further described below with reference to the accompanying drawings and examples, and the contents of the examples are not intended to limit the scope of protection of the present invention.

[0022] To address the shortcomings of the existing technology, the present invention provides a method for producing Stropharia officinalis noodles using steam explosion. Through an instantaneous treatment at 0.9 MPa, the synergistic effects of high temperature and high pressure precisely break the noodle wall, releasing bound amino acids and generating pyrazines, which mask the earthy flavor while imparting a toasted, nutty aroma. Fiber pulverization reduces physical damage to the gluten and, combined with soluble β-glucan, enhances network density, reducing the cooking loss rate to 6.2%, the breakage rate to <5%, and increasing the proportion of resistant starch to 25%. Furthermore, steam explosion requires no chemical additives, shortens the process cycle to less than 1 hour, and achieves a more concentrated fiber particle size distribution, significantly improving product uniformity and industrial feasibility, fundamentally overcoming the multiple bottlenecks of traditional processes.

[0023] Figure 1 The flowchart of the method for making Stropharia rugosa noodles based on steam explosion treatment of the present invention is shown. Figure 1 As shown, the method for making Stropharia officinalis noodles based on steam explosion treatment of the present invention comprises the following steps: 1. Rehydration treatment.

[0024] The dried Stropharia capillaris was cut into 1 cm x 1 cm pieces, and the cut Stropharia capillaris was rehydrated for 12 h. During the rehydration, appropriate distilled water was added to make the rehydration ratio of the Stropharia capillaris 1:1 (w / w).

[0025] 2. Steam explosion.

[0026] Weigh 300 g of rehydrated stropharia mushrooms and add them to the reaction chamber from the feed port of the steam explosion machine. Saturated steam is introduced into the reaction chamber and adjusted through a valve so that the pressure inside the reaction chamber reaches the set steam explosion pressure, usually 0.8-1.0 MPa, preferably 0.9 MPa, and is maintained for 5 minutes. Then, the pressure is instantly released for explosion. After explosion, the stropharia mushrooms will enter the collection tank from the bottom of the discharge port and the steam-exploded stropharia mushrooms are collected.

[0027] 3. Drying.

[0028] The steam-exploded Stropharia rugosa was placed in a 60°C forced air drying oven for drying.

[0029] 4. Crush and sieve.

[0030] The dried Stropharia rugosa powder is crushed and sieved to obtain Stropharia rugosa powder, which is then stored in a desiccator. Preferably, the powder is sieved through an 80-mesh sieve after crushing.

[0031] 5. Kneading noodles.

[0032] Weigh 5 g of Stropharia rugosa powder and 95 g of low-gluten wheat flour to make a mixed powder totaling 100 g. Add 45 mL of water and place in a dough mixer to mix for 10 min. Wrap the mixed dough with plastic wrap and let it rise for 20 min.

[0033] Preferably, when mixing the dough, first mix at a slow speed (eg, less than 150 rpm) for 5 min, and then mix at a high speed (eg, 500-1500 rpm) for 5 min.

[0034] It should be noted that the amounts of Stropharia officinalis powder, low-gluten wheat flour and water used here are only examples. In specific use, as long as the proportions in the examples are met, they are all within the scope of protection of the present invention.

[0035] 6. Press the dough.

[0036] The dough after proofing is rolled in stages using a noodle press, and then the noodle cutting device is used to cut the dough into regular strips of noodles.

[0037] Preferably, when the dough is rolled in stages using a dough sheeter, it is sequentially passed through gear 2 (4.5 mm), gear 4 (3.3 mm), and gear 6 (2.0 mm) for 3 times each. That is, the dough after proofing is sequentially passed through roller gaps with thicknesses of 4.5 mm, 3.3 mm, and 2.0 mm and is pressed 3 times each.

[0038] 7. Let it dry.

[0039] The prepared noodles are naturally dried at room temperature to obtain finished Stropharia rugosa noodles.

[0040] The above embodiments of the present invention are merely examples for the purpose of clearly illustrating the present invention and are not intended to limit the embodiments of the present invention. Those skilled in the art will appreciate that other variations or modifications may be made based on the above description. It is not possible to enumerate all embodiments here. Any obvious variations or modifications arising from the technical solution of the present invention remain within the scope of protection of the present invention.

Claims

1. A method for making Stropharia rugosa noodles based on steam explosion treatment, characterized in that: The following steps are involved: 1) Rehydration: Cut the dried Stropharia into blocks and rehydrate the blocks; 2) Steam explosion: The rehydrated Stropharia mushrooms are subjected to steam explosion at 0.8-1.0 MPa and maintained for 4-6 minutes, and then the pressure is instantly released to explode the mushrooms, obtaining steam-exploded Stropharia mushrooms; 3) Drying: Drying the steam-exploded Stropharia officinalis; 4) Grinding and sieving: Grinding and sieving the dried Stropharia officinalis to obtain Stropharia officinalis powder; 5) Mixing the Stropharia officinalis powder and low-gluten wheat flour to make a mixed flour. Add water to the mixed flour and mix well. Wrap the mixed dough in plastic wrap and let it rise. 6) Noodle pressing: The dough is rolled in stages using a noodle press, and then cut into regular strips using a noodle cutting device; 7) Drying: The prepared noodles are naturally dried at room temperature to obtain finished Stropharia rugosa noodles.

2. The method for making steam-exploded Stropharia officinalis noodles according to claim 1, wherein step 1) comprises cutting the dried Stropharia officinalis into 1x1 cm pieces and rehydrating the pieces for 12 hours to achieve a rehydration ratio of 1:

1.

3. The method for making stropharia mushroom noodles using steam explosion according to claim 1, wherein step 2) specifically comprises: weighing rehydrated stropharia mushrooms, adding them to a reaction chamber through a steam explosion machine feed port, introducing saturated steam into the reaction chamber, and adjusting the pressure inside the reaction chamber via a valve until it reaches a set explosion pressure of 0.9 MPa and is maintained for 5 minutes. The pressure is then instantly released to perform steam explosion, and the exploded stropharia mushrooms are discharged from the bottom of the discharge port into a collection tank, thereby obtaining steam-exploded stropharia mushrooms.

4. The method for making steam-exploded Stropharia officinalis noodles according to claim 1, wherein the step 3) comprises drying the steam-exploded Stropharia officinalis in a forced air drying oven at 60°C.

5. The method for making Stropharia rugosa noodles based on steam explosion according to claim 1, wherein the powder is crushed in step 4) and then passed through an 80-mesh sieve.

6. The method for making steam-exploded Stropharia rugosa noodles according to claim 1, wherein in step 5), 5 g of Stropharia rugosa powder and 95 g of low-gluten wheat flour are weighed and mixed to obtain a total of 100 g of mixed flour. 45 mL of water is added to the mixture and the mixture is stirred in a dough mixer for 10 minutes. The mixed dough is then wrapped in plastic wrap and allowed to rise for 20 minutes.

7. The method for making Stropharia officinalis noodles based on steam explosion according to claim 6, wherein in step 5), the dough is first stirred at a slow speed for 5 minutes and then stirred at a high speed for 5 minutes.

8. The method for making steam-exploded Stropharia rugosa noodles according to claim 1, wherein in step 6), when the dough is rolled in stages using a noodle press, the dough after proofing is passed through roller gaps of 4.5 mm, 3.3 mm, and 2.0 mm thicknesses, respectively, and each roller gap is pressed three times.

9. The method for making steam-exploded Stropharia rugosa noodles according to claim 1, wherein in step 6), the noodle sheet is cut into regular strip noodles of 220 mm x 4 mm using a noodle cutting device.

10. A steam-exploded stropharia noodles, characterized in that: The invention discloses a method for preparing the invention.

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