Original-taste Chinese yam noodles and preparation method thereof

Abstract

The invention discloses original taste Chinese yam noodles and a preparation method thereof. The original taste Chinese yam noodles are prepared from the following raw materials in parts by weight: 100 parts of high gluten flour, 25-40 parts of fresh Chinese yam paste, 5-10 parts of cassava starch, 2-5 parts of vital gluten, 8-12 parts of whole egg liquid, 15-25 parts of drinking water and 1-2 parts of edible salt. According to the invention, Chinese yam puree is pretreated by intensive pulse light to passivate enzyme activity and excite fragrance, and the Chinese yam puree is combined with specially treated egg liquid to form composite gel which is used as an internal enhancer; then a tough gluten network is constructed through an innovative dough kneading and curing process; finally, an egg white liquid outer film spraying technology is adopted to form an outer protection layer, so that comprehensive improvement of the quality of the noodles is synergistically realized.

Description

Technical Field

[0001] This invention relates to the field of noodle preparation technology, specifically to a plain yam noodle and its preparation method. Background Technology

[0002] Yam is rich in nutrients, containing starch, protein, mucoprotein, dietary fiber, and various trace elements, and has high nutritional and medicinal value. Adding yam to noodles is a common way to develop fortified noodles. Current technology usually involves simply grinding the yam and mixing it with flour to make noodles. However, this method has obvious drawbacks: First, a large amount of yam puree will seriously interfere with the formation of gluten protein in wheat flour, resulting in a loose dough network structure, making the noodles easy to break, not resistant to overcooking, and sticky; second, the polyphenol oxidase in yam is prone to causing browning, affecting the product's appearance; third, the inherent flavor of yam is monotonous and not easily preserved for long periods.

[0003] Existing technologies offer the idea of ​​using egg liquid to strengthen the gluten network and applying an outer coating to enhance flavor and preserve freshness, but the process is complex and is designed for fried instant noodles. Other existing technologies utilize pulsed light to treat whole grain powders to improve their functional properties, but these do not address the treatment of fresh yam puree and its synergistic effect with the gluten network structure.

[0004] Therefore, there is an urgent need in this field for a noodle product and its preparation method that can overcome the technical obstacles caused by the direct addition of yam, while highlighting the original flavor of yam, improving texture and extending shelf life. Summary of the Invention

[0005] The problem to be solved by this invention is to provide a method for preparing original yam noodles. The method involves pre-treating yam paste with pulsed light to deactivate enzymes and enhance aroma, and then combining it with specially treated egg liquid to form a composite gel as an "internal reinforcing agent". Innovative kneading and maturation processes are then used to build a strong gluten network. Finally, an egg white liquid coating technology is used to form an "external protective layer", thereby synergistically improving the overall quality of the noodles.

[0006] The technical solution provided by the present invention to solve the above problems is: a plain yam noodle, made from the following ingredients in parts by weight: 100 parts high-gluten flour, 25-40 parts fresh yam puree, 5-10 parts tapioca starch, 2-5 parts gluten powder, 8-12 parts whole egg liquid, 15-25 parts drinking water, and 1-2 parts edible salt.

[0007] Preferably, the whole egg liquid is treated with ultrasound.

[0008] Preferably, the fresh yam paste is pretreated with pulsed intense light under the following conditions: pulse voltage 3000-4000V, spectral range 400-1100nm, pulse width 600-800μs, flash frequency 40-60 times / s, energy intensity 50-70 J / cm², irradiation time 10-20min, and light source distance 1-2cm.

[0009] This invention also discloses a method for preparing plain yam noodles as described in any one of the above claims, the preparation method comprising the following steps: S1. Prepare and pre-treat yam paste; S2. Ultrasonic treatment of whole egg liquid; S3. First, add flour, starch, and gluten to the premixing device for premixing to obtain a mixed powder with extremely uniform color and composition; then, mix it with the processed yam puree, egg liquid, and salt water under vacuum using a gradient stirring mode. S4. Perform three-stage variable-temperature maturation on the kneaded dough; S5. After rolling, cutting, and steaming, the noodles are coated with diluted egg white solution. S6. Drying and packaging.

[0010] Preferably, the neutralization process in step S3 is carried out under a vacuum of -0.05 to -0.07 MPa.

[0011] Preferably, the gradient stirring mode in step S3 is as follows: first, stir at a low speed of 100-150 r / min for 2-3 minutes, then stir at a high speed of 250-300 r / min for 5-8 minutes, and finally stir at a low speed of 100-150 r / min for 2-3 minutes.

[0012] Preferably, the three-stage temperature-controlled curing in step S4 is as follows: first, curing at 30-35℃ and 75-80% humidity for 10-15 minutes; then, curing at 4-10℃ and 60-70% humidity for 20-30 minutes; and finally, curing at 20-25℃ and 70-75% humidity for 10-15 minutes.

[0013] Preferably, in the surface coating treatment in step S5, the coating liquid is made by diluting whole egg liquid after ultrasonic treatment to 5-8 wt%, and the spraying amount is 8-12% of the noodle weight.

[0014] Preferably, the drying in step S6 is hot air drying at a temperature of 55-65°C until the moisture content is ≤14%.

[0015] Preferably, the premixing device in step S3 includes a premixing container, a stirring unit, a detection unit, and a scraping unit.

[0016] Compared with the prior art, the advantages of the present invention are: 1. Flavor and color: Pulsed strong light treatment effectively deactivates the polyphenol oxidase in yam, solving the problem of easy browning of the product. At the same time, it stimulates the original sweet aroma of yam, making the finished noodles have a rich and natural yam flavor and a white color.

[0017] 2. Texture Characteristics: The synergistic effect of ultrasonically treated egg liquid and pulsed light treated yam puree allows the protein in the egg liquid to form a complex gel system with yam starch and gluten protein, greatly enhancing the strength of the dough. Combined with the "gradient vacuum kneading" and "three-stage variable temperature maturation" processes, an extremely strong and uniform gluten network structure is formed, making the finished noodles highly resistant to overcooking, less prone to becoming mushy in soup, with a smooth, chewy, and resilient texture, and an extremely low breakage rate.

[0018] 3. Preservation and Nutrition: The outer egg white coating forms a dense protein protective film after drying, effectively blocking oxygen and moisture, preventing oil oxidation and microbial growth, and significantly extending the product's shelf life. At the same time, it preserves the nutritional components of the yam and eggs to the greatest extent possible.

[0019] 4. Technological Innovation: This invention creatively applies pulsed light technology to the pretreatment of fresh yam puree and combines it with the egg liquid addition and external rinsing process and a unique dough maturation process to form a complete and efficient solution that effectively solves industry pain points and demonstrates outstanding technological innovation. Attached Figure Description

[0020] The accompanying drawings, which are provided to further illustrate the invention and constitute a part of this invention, are illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an undue limitation of the invention.

[0021] Figure 1 This is a flowchart of the preparation method of the present invention; Figure 2 This is a schematic diagram of the premixing device of the present invention; Figure 3 This is a cross-sectional view of the premixing device of the present invention; Figure 4 This is a top sectional view of the support frame of the premixing device of the present invention; Figure 5 yes Figure 4 Enlarged view of point B in the middle; Figure 6 This is a schematic diagram of the cooperation between the support frame and the reset unit of the present invention.

[0022] Attached diagram labels: 1. Premix tank, 2. Power mechanism, 3. Rotating shaft, 4. Stirring blade, 5. Support structure, 6. Scraper, 7. Reset guide rod, 8. Reset slider, 9. Detection wheel, 10. Mounting base, 11. Drive shaft, 12. Connecting rod, 13. Mounting chamber, 14. Clamping block, 15. Shock-absorbing spring, 16. Guide slope A, 17. Fitting groove, 18. Locking block, 19. Positioning hole, 20. Reset spring, 21. Driven rack, 22. Transition gear, 23. Drive rack, 24. Push rod, 25. Guide slope B. Detailed Implementation

[0023] The following will describe in detail the implementation of the present invention with reference to the accompanying drawings and embodiments, so that the process of how the present invention uses technical means to solve technical problems and achieve technical effects can be fully understood and implemented accordingly.

[0024] In the description of this invention, it should be noted that the directional terms such as "center", "lateral", "longitudinal", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", and "counterclockwise" indicate the orientation and positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. They should not be construed as limiting the specific protection scope of this invention.

[0025] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features. Thus, the use of "first" and "second" to define a feature may explicitly or implicitly include one or more of that feature, and in the description of this invention, "a number" means two or more, unless otherwise explicitly specified.

[0026] In this invention, unless otherwise explicitly specified and limited, the terms "assembly," "connection," and "joining" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can also refer to a mechanical connection; they can refer to a direct connection or a connection through an intermediate medium; or they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0027] It should be understood that, when used in this specification and the appended claims, the terms "comprising" and "including" indicate the presence of the described features, integrals, steps, operations, elements and / or components, but do not exclude the presence or addition of one or more other features, integrals, steps, operations, elements, components and / or collections thereof.

[0028] It should also be understood that the terminology used in this specification of embodiments of the invention is for the purpose of describing particular embodiments only and is not intended to limit the embodiments of the invention. As used in this specification of embodiments of the invention and the appended claims, the singular forms “a,” “an,” and “the” are intended to include the plural forms unless the context clearly indicates otherwise. Example 1

[0029] This embodiment discloses a high-tenacity, original-flavor yam noodle, made from the following ingredients in parts by weight: High-gluten flour: 100 portions; Fresh yam puree: 25-40 servings; Tapioca starch: 5-10 parts; Gluten powder: 2-5 parts; Whole egg liquid: 8-12 portions; Drinking water: 15-25 servings; Salt: 1-2 parts; The whole egg liquid is subjected to ultrasonic treatment with a power of 400-600W for 5-10 minutes. Example 2

[0030] This embodiment discloses a method for preparing high-tenacity, original-flavor yam noodles. Specifically, the preparation method includes the following steps: 1. Preparation and Pretreatment of Yam Mash: Peel and dice fresh yams, steam until soft, and mash into a fine yam mash. Spread the yam mash evenly on a tray (thickness ≤ 0.5 cm) and irradiate with pulsed high-intensity light. Treatment conditions are: pulse voltage 3000-4000V, spectral range 400-1100nm, pulse width 600-800μs, flash frequency 40-60 times / s, energy intensity 50-70 J / cm², irradiation time 10-20 min, and light source distance 1-2 cm. This step effectively inactivates polyphenol oxidase, preventing browning, and simultaneously enhances the sweet flavor of the yam itself.

[0031] 2. Egg liquid pretreatment: Treat the whole egg liquid with 400-600W ultrasound for 5-10 minutes to fully homogenize and emulsify it, forming a more stable emulsion system, which is easier to integrate with the dough later.

[0032] 3. Dough Mixing: Pour high-gluten flour, tapioca starch, and vital gluten into a vacuum dough mixer and mix well. Then add pre-treated yam puree, pre-treated whole egg liquid, salt, and drinking water. Mix the dough using a gradient mixing mode under a vacuum of -0.05 to -0.07 MPa: first, mix at low speed (100-150 r / min) for 2-3 minutes to ensure even mixing; then switch to high speed (250-300 r / min) for 5-8 minutes to fully develop gluten; finally, mix at low speed (100-150 r / min) for 2-3 minutes to relax and stabilize the dough structure. The vacuum environment prevents air bubbles from forming, resulting in a denser dough structure.

[0033] 4. Maturation: Place the kneaded dough in a constant temperature and humidity chamber for three-stage variable temperature maturation: First stage: Cook at 30-35℃ and 75-80% humidity for 10-15 minutes to promote the full expansion of the gluten network.

[0034] The second stage involves maturing the dough at 4-10℃ and 60-70% humidity for 20-30 minutes, allowing the gluten network to shrink at low temperatures and enhance its toughness.

[0035] The third stage: warm the dough to 20-25℃ and 70-75% humidity for 10-15 minutes to bring the dough temperature to room temperature, which will facilitate subsequent processing.

[0036] 5. Rolling and cutting: The matured dough is rolled continuously into a sheet with a thickness of 0.8-1.0mm, and then cut into noodles with a width of 1.5-2.0mm.

[0037] 6. Steaming and Surface Treatment: Steam the cut noodles at 95-100℃ for 2-4 minutes to allow them to alpha. Dilute the reserved small amount of ultrasonically treated whole egg liquid to 5-8wt%, and evenly spray it onto the surface of the steamed noodles in a waterfall-like spray pattern. The spray volume should be 8-12% of the noodle weight. Then, gently blow away any excess liquid droplets from the surface with a fan.

[0038] 7. Drying and Packaging: Dry the surface-treated noodles in hot air at 55-65℃ until the moisture content is ≤14%. After cooling, vacuum pack or nitrogen-filled pack to obtain the original flavor yam noodles. Example 3

[0039] like Figure 2-6 As shown, this embodiment discloses a premixing device, which is applied in Embodiment 2. Specifically, it includes a premixing tank, a stirring unit, a detection unit, and a scraping unit. The stirring unit is installed at the top center of the premix tank. Its core function is to fully and uniformly stir the materials inside the premix tank to ensure that all components of the materials can be completely mixed and achieve an ideal homogeneous state. The detection unit and the scraping unit are both integrated and installed on the mixing unit and operate synchronously with it. The detection unit has real-time sensing and detection functions to continuously identify whether there is material adhesion or crusting on the inner wall surface of the premix tank. When it detects material adhesion of a certain thickness, it will immediately trigger a control signal to start the working program of the scraping unit, so that its execution component comes into contact with the inner wall surface of the premix tank, thereby carrying out effective scraping and cleaning operations to prevent material accumulation from affecting the mixing effect.

[0040] Specifically, the mixing unit includes a power mechanism 2 as a power source, a rotating shaft 3 for transmitting torque, and several mixing blades 4 for achieving the mixing function. The power mechanism 2 typically uses a variable frequency motor, which features a wide speed range and stable operation. It is securely mounted on the center of the upper end cap of the premixing tank 1 via a base, ensuring operational stability. The rotating shaft 3 is coaxially connected to the output end of the power mechanism 2 via a high-precision coupling, ensuring efficient and reliable power transmission. The mixing blades 4 are evenly arranged at different heights on the rotating shaft 3 according to a specific flow pattern design, employing a multi-layer arrangement to achieve optimal fluid circulation and ensure thorough mixing of the materials within the tank.

[0041] The detection unit includes a support structure 5 that provides the main support, a mounting base 10 for mounting sensing elements, a drive shaft 11 for transmitting signals, and several detection wheels 9 that directly contact the inner wall. The support structure 5 is fixedly mounted to a specific position on the rotating shaft 3 using high-strength set screws or welding to ensure structural stability during high-speed rotation. The support structure 5 has precision-machined sliding guide holes that mate with the drive shaft 11, ensuring that the drive shaft 11 can move smoothly along a predetermined trajectory. The mounting base 10 is fixedly connected to the end of the drive shaft 11 using high-strength threaded fasteners, ensuring a secure and reliable connection. Several detection wheels 9 are rotatably mounted on the mounting base 10 using precision needle roller bearings. The outer edges of these detection wheels maintain constant rolling contact with the inner wall surface of the premix tank 1, thereby sensing changes in the wall surface condition in real time and accurately detecting material adhesion. The scraping unit includes a scraper 6 for scraping, a shock-absorbing spring 15 providing elasticity, a clamping block 14 for pressing, a connecting rod 12 for transmitting motion, and a locking mechanism for locking. The support structure 5 has a sealed cylindrical mounting chamber 13 inside, which is precision-machined to ensure accurate positioning of the internal moving parts. One end of the shock-absorbing spring 15 is fixedly connected to the inner end face of the mounting chamber 13, and the other end is connected to the clamping block 14, which can slide within the chamber, providing stable clamping force for the scraping action. The connecting rod 12 is movably mounted in a pre-set guide hole within the support structure 5 via a high-precision linear bearing, ensuring stability and accuracy during movement. One end is fixedly connected to the clamping block 14 via a precision thread, and the other end is fixedly connected to the scraper 6 via a quick-connect coupling, facilitating maintenance and replacement and reducing downtime.

[0042] The locking mechanism includes a locking block 18 for locking, a return spring 20 providing a restoring force, a push rod 24 for pushing power, and a transition gear 22 for changing the direction of movement. A radial positioning hole 19 is machined on the side wall of the mounting chamber 13. This hole is precision-machined to ensure the movement accuracy of the locking block 18. One end of the return spring 20 is fixedly connected to the bottom of the positioning hole 19, and the other end is connected to the locking block 18, which can slide within the hole, providing a stable restoring force for the locking block. The bracket structure 5 also has an inclined movable hole for mounting the push rod 24. The inclination angle of this hole is precisely calculated to ensure that the push rod can effectively transmit movement. One end of the push rod 24 is hinged to the transmission shaft 11 via a high-precision pin, ensuring flexible movement. Several continuous driven racks 21 are machined on the body of the push rod 24. The teeth are precision-machined to ensure smooth transmission. The transition gear 22 is rotatably mounted on a pre-set gear seat within the bracket structure 5 via a small, high-precision bearing, ensuring transmission accuracy. The drive rack 23 maintains meshing with the upper tooth profile of the transition gear 22, ensuring reliable power transmission. On the locking block 18, near the transition gear 22, several driven racks 21 are also machined to mesh with the lower tooth profile of the transition gear 22, forming a complete transmission chain. The clamping block 14 has a fitting groove 17 that matches the shape of the locking block 18; this groove is precision-machined to ensure locking accuracy. The end face of the locking block 18 that mates with the fitting groove 17 has a guide slope A16 for easy disengagement, reducing resistance during unlocking and improving system response speed.

[0043] It also includes a reset unit for state recovery, comprising a stationary reset guide rod 7 and a movable reset slider 8. One end of the reset guide rod 7 is fixed to the inner wall of the upper or lower end of the premix tank 1 via a dedicated bracket. The installation position is precisely calculated to ensure that the reset action can be triggered at a specific angle. The reset slider 8 is set on the back of the clamping block 14 via a high-strength threaded connection to ensure reliable connection. The end of the reset guide rod 7 is machined with a guide slope B25, which matches the shape of the reset slider 8 to ensure a smooth and reliable reset action. After the material adhering to the inner wall of the premix tank 1 is completely scraped off, the support structure 5 rotates with the rotating shaft 3 to a specific position close to the reset guide rod 7. At this time, the reset slider 8 protruding on the clamping block 14 comes into contact with the guide slope B25 at the end of the reset guide rod 7. As the rotation continues, the clamping block 14 is pushed and moved inward under the action of the slope of the reset guide rod 7, thereby smoothly compressing the shock-absorbing spring 15 until the fitting groove 17 on the clamping block 14 and the locking block 18 in the positioning hole 19 are radially aligned. Under the restoring force of the reset spring 20, the locking block 18 quickly extends out of the positioning hole 19 and re-engages with the fitting groove 17 to achieve precise locking. At the same time, the reset slider 8 disengages from the inclined surface of the reset guide rod 7, and the locking mechanism completes the locking and positioning of the clamping block 14 again, causing the scraper 6 to disengage from the tank wall and wait for the next inspection cycle to complete a complete work cycle.

[0044] It should be noted that the detection unit, scraping unit and reset unit in this application are all provided in two sets and are arranged alternately on the stirring shaft. This arrangement can detect more of the inner wall area of ​​the premix tank, improve the detection coverage, and at the same time prevent motion interference and ensure the reliability of system operation.

[0045] In the above scheme, when there is a certain thickness of material adhering to the inner wall of the premix tank, the rotating detection wheel needs to roll over this layer of adhering material. The adhering material will exert a significant normal reaction force on the detection wheel. This reaction force will push the entire drive shaft and the push rod hinged to it to move radially towards the center of the rotation shaft. The movement of the push rod drives the transition gear to rotate through its rack. The rotation of the transition gear will drive the locking block meshing with it to retract inward against the force of the return spring, disengaging it from the fitting groove. The released clamping block, under the preload of the damping spring, pushes the connecting rod to move radially outward, thereby pushing the scraper to move closer to the tank wall until it elastically presses against the tank wall. Driven by the rotating shaft, the scraper continuously rotates and scrapes the inner wall of the premix tank, thereby effectively removing the material adhering to the inner wall, preventing the formation of scale, and significantly improving the mixing effect. The core advantages of this solution are as follows: Firstly, the detection unit monitors and provides feedback on the tank wall status in real time, ensuring that the scraper only contacts and works when there is a significant amount of material adhering to the inner wall of the premixing tank. This avoids unnecessary dry friction between the scraper and the tank wall coating when there is no scale or only a thin layer of scale, greatly protecting the integrity of the tank wall coating and significantly extending the service life of the scraper itself, thus reducing maintenance costs. Secondly, while efficiently removing material adhering to the inner wall, the scraper, which rotates with the rotating shaft, assists in stirring the viscous material near the tank wall, breaking up any material clumps that may form. This improves the fluid flow in that area, reducing the likelihood of material adhering to the tank wall and enhancing the overall mixing and stirring effect of the materials within the fermentation system. This ensures the uniformity and stability of the fermentation process, improving product quality and production efficiency.

[0046] The above description only illustrates the preferred embodiments of the present invention and should not be construed as limiting the scope of the claims. The present invention is not limited to the above embodiments, and variations in its specific structure are permitted. All modifications made within the scope of the independent claims of this invention are also within the scope of protection of this invention.

Claims

1. A type of plain yam noodles, characterized in that: It is made from the following ingredients by weight: 100 parts high-gluten flour, 25-40 parts fresh yam puree, 5-10 parts tapioca starch, 2-5 parts gluten, 8-12 parts whole egg liquid, 15-25 parts drinking water, and 1-2 parts edible salt.

2. The original flavor yam noodles according to claim 1, characterized in that: The whole egg liquid is treated with ultrasound.

3. The original flavor yam noodles according to claim 1, characterized in that: The fresh yam paste is pretreated with pulsed intense light under the following conditions: pulse voltage 3000-4000V, spectral range 400-1100nm, pulse width 600-800μs, flash frequency 40-60 times / s, energy intensity 50-70 J / cm², irradiation time 10-20min, and light source distance 1-2cm.

4. A method for preparing plain yam noodles as described in any one of claims 1-3, characterized in that: The preparation method includes the following steps: S1. Prepare and pre-treat yam puree; S2. Ultrasonic treatment of whole egg liquid; S3. First, add flour, starch, and gluten to the premixing device for premixing to obtain a mixed powder with extremely uniform color and composition; then, mix it with the processed yam puree, egg liquid, and salt water under vacuum using a gradient stirring mode. S4. Perform three-stage variable-temperature maturation on the kneaded dough; S5. After rolling, cutting, and steaming, the noodles are coated with diluted egg white solution. S6. Drying and packaging.

5. The method for preparing plain yam noodles according to claim 4, characterized in that: The neutralization process in step S3 is carried out under a vacuum of -0.05 to -0.07 MPa.

6. The method for preparing plain yam noodles according to claim 5, characterized in that: The gradient stirring mode in step S3 is as follows: first, stir at a low speed of 100-150 r / min for 2-3 minutes, then stir at a high speed of 250-300 r / min for 5-8 minutes, and finally stir at a low speed of 100-150 r / min for 2-3 minutes.

7. The method for preparing plain yam noodles according to claim 4, characterized in that: The three-stage variable temperature curing process in step S4 is as follows: first, curing at 30-35℃ and 75-80% humidity for 10-15 minutes; then, curing at 4-10℃ and 60-70% humidity for 20-30 minutes; and finally, curing at 20-25℃ and 70-75% humidity for 10-15 minutes.

8. The method for preparing plain yam noodles according to claim 4, characterized in that: In step S5, the surface coating treatment uses a coating solution made by diluting whole egg liquid after ultrasonic treatment to 5-8 wt%, and the spraying amount is 8-12% of the noodle weight.

9. The method for preparing plain yam noodles according to claim 4, characterized in that: In step S6, the drying is performed by hot air drying at a temperature of 55-65℃ until the moisture content is ≤14%.

10. The method for preparing plain yam noodles according to claim 4, characterized in that: The premixing device in step S3 includes a premixing container, a stirring unit, a detection unit, and a scraping unit.

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