Nutritional noodles and preparation technology thereof

Abstract

The invention relates to the technical field of noodle processing, in particular to nutritional noodles and a preparation process thereof. The preparation raw materials comprise the following components in parts by weight: 400-600 parts of flour and 20-30 parts of a composite active agent. The prepared nutritional noodles are antiseptic, bacteriostatic, not easy to break and good in sensory effect.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of noodle processing, in particular to a kind of nutritious noodles and preparation process thereof. BACKGROUND

[0002] Noodle is a kind of especially important staple food, its manufacturing process is simple, nutrition is rich, is deeply favored by the majority of consumers.Noodle is a kind of grain or bean flour is kneaded into dough after adding water, then it is made into sheet by pressing or rolling method again cut or pressed into noodles, or using rubbing, pulling, pinching means, it is made into noodles or small pieces.It can be cooked, fried, stewed, fried into the main course or fast food on the dining table.Now, with the development of economy and the improvement of people's living standards, people's requirements for noodles are higher and higher, which is mainly reflected in the taste, appearance and nutritional value of noodles.But the noodles on the market at present have the disadvantages of single nutritional components, short storage time, easy to stick deformation, lack of active substances and sufficient nutritional components. SUMMARY

[0003] In view of the deficiencies of the prior art, the present application provides a kind of nutritious noodles and preparation process thereof.

[0004] The present application is realized by the following technical solutions: A kind of nutritious noodles, preparation raw materials include the following weight parts of components: flour 400-600 parts, composite active agent 20-30 parts.

[0005] Further, the preparation raw materials of the composite active agent include the following components: vegetable filter residue, sea-buckthorn filter residue, cuttlefish juice and probiotic bacteria.

[0006] Further, the vegetable is one or a combination of more of carrot and spinach.

[0007] Further, the probiotic bacteria include one or a combination of more of Lactobacillus reuteri and Lactobacillus rhamnosus.

[0008] Further, the preparation method of the composite active agent includes the following steps: L1. Juice is extracted from the vegetable and sea-buckthorn respectively, filtered, the filter residue is dried and pulverized to pass through a 60-80 mesh sieve, to obtain vegetable filter residue and sea-buckthorn filter residue, mix evenly, add distilled water at a material-liquid ratio of 1 g:10-15 mL, mix evenly with cuttlefish juice at a volume ratio of 20:1, sterilize at 121℃ for 20 min, and cool down; L2. Inoculate activated probiotic bacteria into the product obtained in step L1, ferment at 37℃ for 48 h, sterilize at 121℃ for 20 min, centrifuge at 5000 r / min for 10-15 min, filter the supernatant with a 0.45 μm filter membrane, concentrate under reduced pressure, freeze-dry to obtain a composite active agent.

[0009] Furthermore, the preferred mass ratio of the carrot residue, spinach residue, and sea buckthorn residue is 1:2:2.

[0010] Furthermore, the preferred inoculation density for both *Lactobacillus reuteri* and *Lactobacillus rhamnosus* is 2 × 10⁻⁶. 7 cfu / mL.

[0011] Furthermore, the present invention also provides a method for preparing the nutritious noodles, comprising the following steps: S1. On a stainless steel workbench, mix flour, compound surfactant and 35°C warm water to form a dough 40 cm long and 20 cm wide. Let it rise at 40°C and 60-70% humidity for 20 minutes. S2. Take the dough from step S1 after proofing, and make a dough 50 cm long and 10 cm wide from a 20 cm dough. Fold the dough in half from both sides and center it. Knead the dough into a dough 10 cm wide and 50 cm long. Roll it 90° upwards and squeeze the dough along the center line to form a low groove in the middle. Fold the dough in half along the groove in the middle and fold the two sides inwards. Proof at 40℃ and 60-70% humidity for 20 minutes. S3. Take out the dough after it has risen in step S2, sprinkle cornstarch evenly on the surface, press it into a thick sheet using a two-way pressing method, roll it out into a sheet 20 cm wide and 6 mm thick, then roll it out into a sheet 30 cm wide and 3 mm thick, and then roll the sheet out into a sheet 35 cm wide and 2 mm thick. Each time you roll it out, you need to sprinkle a layer of cornstarch evenly first, and cut the sheet into 3 mm wide pieces, finally forming nutritious noodles with a thickness of 2 mm and a width of 3 mm.

[0012] Furthermore, in step S1, the mass ratio of flour to warm water is 2:1.

[0013] Compared with the prior art, the present invention has the following beneficial effects: This invention provides a nutritious noodle and its preparation process, innovatively applying a composite activator prepared using a specific process to noodle production. The composite activator primarily enhances the antiseptic and antibacterial effects and reduces breakage rate through its antibacterial active ingredients and its modification of the gluten network, synergistically improving the noodle's preservative properties, mechanical strength, and sensory quality. The composite activator is prepared by fermenting carrots, spinach, sea buckthorn, and squid ink with *Lactobacillus reuteri* and *Lactobacillus rhamnosus*. The fermentation process may produce not only natural antibacterial substances such as organic acids, but also the fruit and vegetable residue itself is rich in polyphenols, flavonoids, and other antibacterial components. These substances work together to effectively inhibit the growth and reproduction of microorganisms in the noodles. The fermented composite activator may contain specific polysaccharides, enzymes, or other metabolites. These components can interact with gluten proteins in flour, potentially improving the formation and strength of the gluten network structure, making the dough more extensible and elastic, thus less prone to breakage during rolling and cooking. The compound surfactants are derived from fruits and vegetables, and their fermentation products may bring a pleasant slightly acidic flavor and fruity aroma, enriching the texture of the noodles. Attached Figure Description

[0014] To more clearly illustrate the technical solutions in this invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only for this invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0015] Figure 1 This demonstrates the antibacterial effect of the noodles described in Examples 1-3 and Comparative Examples 1-2 of the present invention. Figure 2 The breakage rate is the ratio of the noodles described in Examples 1-3 and Comparative Examples 1-2 of this invention. Detailed Implementation

[0016] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to specific embodiments. However, this invention is not limited to the following embodiments. It should be noted that, unless otherwise specified, all chemical reagents involved in this invention are purchased through commercial channels.

[0017] Example 1: A nutritious noodle, the raw materials for which are prepared include the following components in parts by weight: 600 parts flour and 30 parts compound activator.

[0018] The preparation method of the composite surfactant includes the following steps: L1. Juice carrots, spinach, and sea buckthorn separately, filter, dry the residue, pulverize and pass through an 80-mesh sieve, mix them in a mass ratio of 1:2:2, add them to distilled water at a material-to-liquid ratio of 1 g:15 mL, mix them with squid ink at a volume ratio of 20:1, sterilize at 121℃ for 20 min, and cool. L2. Activated *Lactobacillus reuteri* and *Lactobacillus rhamnosus* were inoculated into the product obtained in step L1. Fermentation was carried out at 37°C for 48 h, followed by sterilization at 121°C for 20 min, centrifugation at 5000 r / min for 15 min, and filtration of the supernatant through a 0.45 μm filter membrane. The supernatant was concentrated under reduced pressure and freeze-dried to obtain the composite active agent. The inoculation densities of *Lactobacillus reuteri* and *Lactobacillus rhamnosus* were 2 × 10⁻⁶. 7 cfu / mL and 2×10 7 cfu / mL.

[0019] This embodiment also provides a method for preparing the nutritious noodles, including the following steps: S1. On a stainless steel workbench, mix flour, compound surfactant and 35°C warm water. The mass ratio of flour to warm water is 2:1. Make a dough 40 cm long and 20 cm wide. Let it rise at 40°C and 70% humidity for 20 minutes. S2. Take the dough after proofing in step S1, and make a dough 50 cm long and 10 cm wide from the 20 cm dough. Fold the dough in half from both sides and center it. Knead the dough into a dough 10 cm wide and 50 cm long. Roll it 90° upwards and squeeze the dough along the center line to form a low groove in the middle. Fold the dough along the groove in half and fold the two sides inwards. Proof at 40°C and 70% humidity for 20 minutes. S3. Take out the dough after it has risen in step S2, sprinkle cornstarch evenly on the surface, press it into a thick sheet using a two-way pressing method, roll it out into a sheet 20 cm wide and 6 mm thick, then roll it out into a sheet 30 cm wide and 3 mm thick, and then roll the sheet out into a sheet 35 cm wide and 2 mm thick. Each time you roll it out, you need to sprinkle a layer of cornstarch evenly first, and cut the sheet into 3 mm wide pieces, finally forming nutritious noodles with a thickness of 2 mm and a width of 3 mm.

[0020] Example 2: A nutritious noodle, the raw materials for which are prepared include the following components in parts by weight: 400 parts flour and 20 parts compound activator.

[0021] The preparation method of the composite surfactant includes the following steps: L1. Juice carrots, spinach, and sea buckthorn separately, filter, dry the residue, pulverize and pass through a 60-mesh sieve, mix them in a mass ratio of 1:2:2, add them to distilled water at a material-to-liquid ratio of 1 g:10 mL, mix them with squid ink at a volume ratio of 20:1, sterilize at 121℃ for 20 min, and cool. L2. Activated *Lactobacillus reuteri* and *Lactobacillus rhamnosus* were inoculated into the product obtained in step L1. Fermentation was carried out at 37°C for 48 h, followed by sterilization at 121°C for 20 min, centrifugation at 5000 r / min for 10 min, and the supernatant was filtered through a 0.45 μm filter membrane. The supernatant was concentrated under reduced pressure and freeze-dried to obtain the composite active agent. The inoculation density of *Lactobacillus reuteri* and *Lactobacillus rhamnosus* was 2 × 10⁻⁶. 7 cfu / mL and 2×10 7 cfu / mL.

[0022] This embodiment also provides a method for preparing the nutritious noodles, including the following steps: S1. On a stainless steel workbench, mix flour, compound surfactant and 35°C warm water. The mass ratio of flour to warm water is 2:1. Make a dough 40 cm long and 20 cm wide. Let it rise at 40°C and 60% humidity for 20 minutes. S2. Take the dough after proofing in step S1, and make a dough 50 cm long and 10 cm wide from the 20 cm dough. Fold the dough in half from both sides and center it. Knead the dough into a dough 10 cm wide and 50 cm long. Roll it 90° upwards and squeeze the dough along the center line to form a low groove in the middle. Fold the dough in half along the groove in the middle and fold the two sides inwards. Proof at 40°C and 60% humidity for 20 minutes. S3. Take out the dough after it has risen in step S2, sprinkle cornstarch evenly on the surface, press it into a thick sheet using a two-way pressing method, roll it out into a sheet 20 cm wide and 6 mm thick, then roll it out into a sheet 30 cm wide and 3 mm thick, and then roll the sheet out into a sheet 35 cm wide and 2 mm thick. Each time you roll it out, you need to sprinkle a layer of cornstarch evenly first, and cut the sheet into 3 mm wide pieces, finally forming nutritious noodles with a thickness of 2 mm and a width of 3 mm.

[0023] Example 3: A nutritious noodle, the raw materials for which are prepared include the following components by weight: 500 parts flour and 25 parts compound activator.

[0024] The preparation method of the composite surfactant includes the following steps: L1. Juice carrots, spinach, and sea buckthorn separately, filter, dry the residue, pulverize and pass through a 70-mesh sieve, mix them in a mass ratio of 1:2:2, add them to distilled water at a material-to-liquid ratio of 1 g:12 mL, mix them with squid ink at a volume ratio of 20:1, sterilize at 121℃ for 20 min, and cool. L2. Activated *Lactobacillus reuteri* and *Lactobacillus rhamnosus* were inoculated into the product obtained in step L1. Fermentation was carried out at 37°C for 48 h, followed by sterilization at 121°C for 20 min, centrifugation at 5000 r / min for 12 min, and filtration of the supernatant through a 0.45 μm filter membrane. The supernatant was concentrated under reduced pressure and freeze-dried to obtain the composite active agent. The inoculation densities of *Lactobacillus reuteri* and *Lactobacillus rhamnosus* were 2 × 10⁻⁶. 7 cfu / mL and 2×10 7 cfu / mL.

[0025] This embodiment also provides a method for preparing the nutritious noodles, including the following steps: S1. On a stainless steel workbench, mix flour, compound surfactant and 35°C warm water. The mass ratio of flour to warm water is 2:1. Make a dough 40 cm long and 20 cm wide. Let it rise at 40°C and 65% humidity for 20 minutes. S2. Take the dough after proofing in step S1, and make a dough 50 cm long and 10 cm wide from the 20 cm dough. Fold the dough in half from both sides and center it. Knead the dough into a dough 10 cm wide and 50 cm long. Roll it 90° upwards and squeeze the dough along the center line to form a low groove in the middle. Fold the dough in half along the groove in the middle and fold the two sides inwards. Proof at 40°C and 65% humidity for 20 minutes. S3. Take out the dough after it has risen in step S2, sprinkle cornstarch evenly on the surface, press it into a thick sheet using a two-way pressing method, roll it out into a sheet 20 cm wide and 6 mm thick, then roll it out into a sheet 30 cm wide and 3 mm thick, and then roll the sheet out into a sheet 35 cm wide and 2 mm thick. Each time you roll it out, you need to sprinkle a layer of cornstarch evenly first, and cut the sheet into 3 mm wide pieces, finally forming nutritious noodles with a thickness of 2 mm and a width of 3 mm.

[0026] The only difference between Comparative Example 1 and Example 1 is that carrots, spinach, and sea buckthorn were juiced separately, filtered, the residue was dried, pulverized and passed through a 60-mesh sieve, mixed at a mass ratio of 1:2:2, added to distilled water at a material-to-liquid ratio of 1 g:10 mL, decocted for 1 h, centrifuged at 5000 r / min for 15 min, the supernatant was mixed with squid ink at a volume ratio of 20:1, filtered through a 0.45 μm filter membrane, concentrated under reduced pressure, and freeze-dried. The resulting product was used to replace the composite surfactant.

[0027] The only difference between Comparative Example 2 and Example 1 is that no composite surfactant is added.

[0028] Experimental Example 1: The noodles obtained in Examples 1-3 and Comparative Examples 1-2 were placed in a constant temperature incubator at 40℃ and 60% humidity for 7 days, and the total bacterial count was determined. The determination of the total bacterial count was carried out in accordance with GB 4789.2-2016 "Food Microbiological Examination: Determination of Total Colony Count". The results are as follows: Figure 1 As shown.

[0029] Figure 1 The results showed that the number of colonies in Examples 1-3 was significantly lower than that in Comparative Examples 1-2, indicating that the nutritional noodles of the present invention have a better antibacterial effect and are not easily spoiled.

[0030] Experimental Example 2: Following the method described in "Study on the Influence of Emulsified Oils on Noodle Quality", 30 noodles of 50 cm length from Examples 1-3 and Comparative Examples 1-2 were placed in 500 mL of boiling water and steamed for 3 minutes while maintaining a gentle boil. The noodles were then removed, cooled in cold water for 2 minutes, and the number of broken noodles was recorded. The breakage rate was calculated, and the results are as follows: Figure 2 As shown.

[0031] Figure 2 The results showed that the breakage rate of noodles in Examples 1-3 was significantly lower than that in Comparative Examples 1-2, indicating that the noodles prepared by the present invention are less prone to breakage and have a more stable internal structure.

[0032] Experiment Example 3: The noodles were cooked and subjected to sensory evaluation. The noodles were randomly presented to each volunteer. The sensory evaluation criteria are shown in Table 1, and the results are shown in Table 2.

[0033] Table 1:

[0034] Table 2:

[0035] The results in Table 2 show that the sensory evaluation of Example 1 group is better than that of Comparative Examples 1-2 in terms of taste, color and palatability, indicating that the noodles prepared by the present invention have better sensory effects.

[0036] Those skilled in the art should understand that the discussion of any of the above embodiments is merely exemplary and is not intended to imply that the scope of the invention is limited to these examples; within the framework of the invention, the technical features of the above embodiments or different embodiments can also be combined, the steps can be implemented in any order, and there are many other variations of the different aspects of the invention as described above, which are not provided in detail for the sake of brevity.

Claims

1. A nutritious noodle, characterized in that, The raw materials for preparation include the following components in parts by weight: 400-600 parts flour and 20-30 parts compound activator; The raw materials for preparing the composite active agent include the following components: vegetable filter residue, sea buckthorn filter residue, cuttlefish ink, and probiotics; The vegetable is one or more of carrots and spinach; The probiotics include one or more combinations of Lactobacillus reuteri and Lactobacillus rhamnosus; The preparation method of the composite surfactant includes the following steps: L1. Juice the vegetables and sea buckthorn separately, filter, dry the residue, crush and sieve, mix well, add distilled water, mix evenly with squid ink, sterilize, and cool. L2. Inoculate the product obtained in step L1 with activated probiotics, ferment, sterilize, centrifuge, filter, concentrate, freeze dry to obtain a compound active agent.

2. A method for preparing nutritious noodles as described in claim 1, characterized in that, Includes the following steps: S1. Mix flour, compound surfactant and water to form dough, and let it rise; S2. Take the dough from step S1 after proofing, knead it, and proof it again; S3. Take out the dough after it has risen in step S2, sprinkle cornstarch evenly on the surface, press and roll it out to get nutritious noodles.

Images