Micro-fermentation active noodle and method for making the same

Abstract

The present application relates to a kind of micro-fermentation active noodles and its making method, belong to food processing field.The making method includes: wholemeal flour, malt dextrin, xanthan gum, wheat germ powder is mixed with composite active synergist, after adding endogenous enzyme activation salt solution, temperature control promotes fermentation and kneading, obtain noodles, then carry out temperature and humidity gradient curing fermentation, again multi-direction continuous calendering, cutting, segmented preparation and moisture treatment, finally micro-fermentation active noodles are prepared.The present application is through the synergistic effect of composite active synergist and endogenous enzyme activation salt solution, gently start flour enzyme activity, realize controllable micro-fermentation, help to improve noodle texture, taste and digestive characteristics;Combined with specific calendering and segmented preparation process, effectively improve noodle elasticity, rehydration and stability, not paste soup after boiling, unbroken noodles, while retaining wholemeal nutrition well;The process is suitable for large-scale production, and the prepared noodles are nutritious and stable in quality.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a micro-fermented active noodle and its preparation method. Background Technology

[0002] In the food processing industry, noodles, as a traditional staple food, have undergone a long period of development and have evolved into various categories to meet the needs of different consumers. However, with the accelerated pace of modern life and increased health awareness, consumers are placing higher demands on convenient, nutritious, and delicious noodle products. Current noodle production technologies largely rely on conventional processes. While these processes have certain advantages in large-scale production, they still have significant shortcomings in preserving the natural nutrients of raw materials, enhancing the active ingredients in the product, and optimizing texture and taste. In particular, the methods for controlling the internal structure of the dough during production are relatively limited, making it difficult to achieve an effective balance between nutrition, taste, and stability.

[0003] Especially for nutrient-rich products like whole wheat noodles, existing processing methods often face more challenges. Whole wheat itself has a high fiber content, which can easily lead to a coarse texture and loose consistency in the finished product. Furthermore, it is prone to aging and hardening during production and storage, as well as significant losses during cooking. In addition, conventional processing methods struggle to fully activate the flour's endogenous enzymes, resulting in insufficient dough fermentation and further limiting the improvement of the noodles' flavor and functionality. These issues directly impact the market acceptance and product competitiveness of whole wheat noodles.

[0004] In summary, most existing noodle processing technologies are still focused on improving the shape and extending the shelf life, lacking systematic regulation of the active ingredients in the raw materials and failing to organically combine nutrient retention, texture optimization, and processing stability. Therefore, there is an urgent need to develop a micro-fermented active noodle and its production method. Summary of the Invention

[0005] To address the problems mentioned in the background section, this invention provides a micro-fermented active noodle and a method for preparing the same.

[0006] In a first aspect, the present invention provides a method for preparing micro-fermented active noodles, comprising the following steps:

[0007] Step S1: Mix whole wheat flour, maltodextrin, xanthan gum, wheat germ powder, and compound active synergist evenly to obtain basic flour;

[0008] Step S2: Add the endogenous enzyme-activated salt solution to the base flour, control the temperature to promote fermentation and knead the dough to obtain dough flakes;

[0009] Step S3: The dough flakes are subjected to temperature and humidity gradient maturation and fermentation to obtain the maturated and fermented dough flakes;

[0010] Step S4: After the fermented dough has matured, it is rolled, cut into strips, cooked in sections, and moisturized to obtain micro-fermented active noodles.

[0011] Furthermore, the ingredients in the micro-fermented active noodles, by weight, are as follows: 200 parts whole wheat flour, 0.3-0.7 parts maltodextrin, 0.2-0.5 parts xanthan gum, 5-8 parts wheat germ powder, 0.8-1.2 parts compound active synergist, and 79-85 parts endogenous enzyme activating salt solution.

[0012] Furthermore, the compound active synergist is composed of dicalcium hydrogen phosphate, xylooligosaccharides, yeast extract, and trehalose;

[0013] Furthermore, the raw materials in the composite active synergist, by weight, are: 0.05-0.15 parts of dicalcium hydrogen phosphate, 0.3-0.6 parts of xylooligosaccharide, 0.1-0.3 parts of yeast extract, and 0.2-0.4 parts of trehalose.

[0014] Furthermore, the method for preparing the endogenous enzyme-activating salt solution is as follows: add salt to water, stir to dissolve, then add L-cysteine ​​and malic acid, stir, and let stand to obtain the endogenous enzyme-activating salt solution.

[0015] Furthermore, the raw materials in the endogenous enzyme activating salt solution, by weight, are: 1.5-3.5 parts of salt, 0.006-0.01 parts of L-cysteine, 0.003-0.005 parts of malic acid, and 78-82 parts of water.

[0016] Furthermore, the conditions for temperature-controlled fermentation and dough mixing are as follows: the endogenous enzyme-activated salt solution is added to the base flour, the temperature is controlled at 28℃-32℃, and the mixture is stirred at a speed of 35rpm-40rpm for 12min-15min, and then stirred at a speed of 25rpm-30rpm for 15min-18min.

[0017] Furthermore, the temperature and humidity gradient ripening fermentation is divided into three stages: the first stage is 0 min ≤ t < 30 min, with a temperature of 30℃-31℃ and a humidity of 88%-90%; the second stage is 30 min ≤ t < 60 min, with a temperature of 32℃-33℃ and a humidity of 85%-87%; and the third stage is 60 min ≤ t ≤ 100 min, with a temperature of 31℃-32℃ and a humidity of 82%-84%.

[0018] Furthermore, the calendering conditions are as follows: a 9-pass multi-directional continuous calendering is adopted, the first 3 passes are corrugated roll longitudinal and transverse composite calendering, with a pressure of 0.3MPa-0.35MPa; the middle 3 passes are alternating calendering with slanted rolls, with a pressure of 0.2MPa-0.25MPa; and the last 3 passes are smooth roll dense calendering, with a pressure of 0.15MPa-0.2MPa.

[0019] Furthermore, the conditions for rolling and cutting are as follows: the fermented dough flakes (initial thickness 6mm) are rolled to a thickness of 1.0mm-1.2mm; and cut into noodles with a width of 2mm-3mm using a noodle cutter.

[0020] Furthermore, the conditions for segmented cooking are as follows: first, place it in a steamer and steam it with medium-temperature steam at 85℃-90℃ for 4min-6min, then place it in a constant temperature environment at 65℃-70℃ for 8min-12min, and finally let it stand for 5min-8min in an environment at 45℃-50℃ and humidity at 55%-60%.

[0021] Furthermore, the moisturizing treatment is carried out by spraying edible vegetable oil in stages. First, a first layer of oil is sprayed, with the amount of oil being 2%-3% of the noodle weight. After standing for 3-5 minutes, a second layer of oil is sprayed, with the amount of oil being 1%-2% of the noodle weight.

[0022] Furthermore, the edible vegetable oil is food-grade soybean oil, food-grade corn oil, or food-grade olive oil.

[0023] Secondly, the present invention provides a micro-fermented active noodle prepared by the above-described method for preparing micro-fermented active noodles.

[0024] The beneficial effects of this invention are:

[0025] First, this invention utilizes the synergistic effect of a compound active synergist and an endogenous enzyme-activated salt solution to activate and utilize the flour's own enzyme system under mild conditions, guiding the dough to undergo controlled micro-fermentation. This process not only promotes the appropriate hydrolysis and conversion of starch and protein, improving the digestibility of noodles, but also fosters the formation of a uniform microporous structure within the noodles, thereby enhancing their edible quality, making them softer, more elastic, and smoother, while retaining the dietary fiber and nutrients of the whole wheat raw material.

[0026] Secondly, the temperature and humidity gradient fermentation and segmented cooking process adopted in this invention provide an ideal environment for the full formation and stability of the gluten network. This segmented cooking and heat treatment method effectively reduces damage to the gluten structure, locks in moisture and flavor substances, and makes the final product have excellent rehydration and chewy elasticity. After cooking, it is not easy to become mushy or break, and it has a full shape, which significantly improves the sensory experience and storage stability of the noodles.

[0027] Third, the nine-stage multi-directional continuous rolling process used in this invention combines different types of rollers and sets pressure gradients to allow the dough to be rolled and shaped in all directions, further strengthening the toughness and stability of the gluten network, effectively improving the elasticity and texture of the noodles, and avoiding problems such as breakage and mushyness during steaming and cooking. Detailed Implementation

[0028] To make the implementation methods of this application easier to understand, the application will be described in detail below with reference to specific embodiments. These embodiments are for illustrative purposes only and are not limited to the application scope of this application.

[0029] The specific parameters of the raw materials used in this invention are as follows:

[0030] In the following examples, the maltodextrin used had a CAS number of 9050-36-6 and was purchased from Guangdong Mingtong Biotechnology Co., Ltd.

[0031] The xanthan gum used in the following examples has a CAS number of 1168-42-9 and was purchased from Hubei Mingtuo Biotechnology Co., Ltd.

[0032] The yeast extracts used in the following examples are food-grade yeast extracts, CAS number 8013-01-2, purchased from Shandong Xinxiong Biotechnology Co., Ltd.

[0033] The xylooligosaccharides used in the following examples were purchased from Sichuan Huanxu Biotechnology Co., Ltd.

[0034] In the following examples, L-cysteine ​​was purchased from Guangdong Mingtong Biotechnology Co., Ltd.

[0035] Example 1

[0036] A method for preparing micro-fermented active noodles includes the following preparation steps:

[0037] Preparation of compound active synergist: Take 0.05 parts by weight of dicalcium hydrogen phosphate, 0.3 parts by weight of xylooligosaccharide, 0.1 parts by weight of yeast extract and 0.2 parts by weight of trehalose, mix the above raw materials evenly to obtain the compound active synergist.

[0038] Preparation of endogenous enzyme activation salt solution: Take 1.5 parts by weight of salt, 0.006 parts of L-cysteine, 0.003 parts of malic acid, and 78 parts of water. First, add the salt to the water and stir to dissolve. Then add L-cysteine ​​and malic acid, stir until uniform, and let stand to obtain the endogenous enzyme activation salt solution.

[0039] Step S1: By weight, take 200 parts whole wheat flour, 0.3 parts maltodextrin, 0.2 parts xanthan gum, 5 parts wheat germ powder, 0.8 parts compound active synergist, and 79 parts endogenous enzyme activating salt solution. Mix the whole wheat flour, maltodextrin, xanthan gum, wheat germ powder, and compound active synergist evenly to obtain the base flour.

[0040] Step S2: Add the endogenous enzyme-activating salt solution to the base flour, control the temperature at 28℃, stir at 35 rpm for 12 minutes, then stir at 25 rpm for 15 minutes to complete the temperature-controlled fermentation and dough kneading process, and obtain dough flakes;

[0041] Step S3: The dough flakes undergo temperature and humidity gradient fermentation, which is divided into three stages: the first stage is 0 min ≤ t < 30 min, with the temperature controlled at 30℃ and the humidity at 88%; the second stage is 30 min ≤ t < 60 min, with the temperature controlled at 32℃ and the humidity at 85%; the third stage is 60 min ≤ t ≤ 100 min, with the temperature controlled at 31℃ and the humidity at 82%, to obtain the fermented dough flakes.

[0042] Step S4: The fermented dough (initial thickness 6mm) is subjected to 9 rounds of multi-directional continuous rolling. The first 3 rounds are longitudinal and transverse composite rolling with corrugated rollers, with the pressure controlled at 0.3MPa; the middle 3 rounds are alternating rolling with oblique rollers, with the pressure controlled at 0.2MPa; and the last 3 rounds are dense rolling with smooth rollers, with the pressure controlled at 0.15MPa. After 9 rounds of rolling, the dough thickness is rolled to 1.0mm. Then, it is cut into noodles with a width of 2mm using a strip cutter. The cut noodles are first placed in a steamer and steamed with medium-temperature steam at 85℃ for 4 minutes. Then, they are kept warm in a constant temperature environment at 65℃ for 8 minutes. Finally, they are left to stand in an environment at 45℃ and 55% humidity for 5 minutes to complete the segmented cooking. The noodles are moisturized by spraying food-grade soybean oil in stages. The first layer of oil is sprayed, with an amount of 2% of the noodle weight. After standing for 3 minutes, the second layer of oil is sprayed, with an amount of 1% of the noodle weight, to obtain micro-fermented active noodles.

[0043] Example 2

[0044] A method for preparing micro-fermented active noodles includes the following preparation steps:

[0045] Preparation of compound active synergist: Take 0.1 parts of dicalcium hydrogen phosphate, 0.5 parts of xylooligosaccharide, 0.2 parts of yeast extract and 0.3 parts of trehalose by weight, mix the above raw materials evenly to obtain the compound active synergist.

[0046] Preparation of endogenous enzyme activation salt solution: Take 2.4 parts by weight of salt, 0.008 parts of L-cysteine, 0.004 parts of malic acid, and 80 parts of water. First, add the salt to the water and stir to dissolve. Then add L-cysteine ​​and malic acid, stir until uniform, and let stand to obtain the endogenous enzyme activation salt solution.

[0047] Step S1: By weight, take 200 parts whole wheat flour, 0.5 parts maltodextrin, 0.4 parts xanthan gum, 6 parts wheat germ powder, 1 part compound active synergist, and 82 parts endogenous enzyme activating salt solution. Mix the whole wheat flour, maltodextrin, xanthan gum, wheat germ powder, and compound active synergist evenly to obtain the base flour.

[0048] Step S2: Add the endogenous enzyme-activating salt solution to the base flour, control the temperature at 30℃, stir at 38 rpm for 13 minutes, then stir at 28 rpm for 16 minutes to complete the temperature-controlled fermentation and dough kneading process, and obtain dough flakes;

[0049] Step S3: The dough flakes are subjected to temperature and humidity gradient maturation and fermentation; the first stage is 0 min ≤ t < 30 min, with the temperature controlled at 30℃ and the humidity at 90%; the second stage is 30 min ≤ t < 60 min, with the temperature controlled at 32℃ and the humidity at 87%; the third stage is 60 min ≤ t ≤ 100 min, with the temperature controlled at 31℃ and the humidity at 84%, to obtain the maturated and fermented dough flakes.

[0050] Step S4: The fermented dough (initial thickness 6mm) undergoes 9 rounds of multi-directional continuous rolling. The first 3 rounds are combined longitudinal and transverse rolling with corrugated rollers, with the pressure controlled at 0.32MPa; the middle 3 rounds are alternating rolling with oblique rollers, with the pressure controlled at 0.23MPa; the last 3 rounds are dense rolling with smooth rollers, with the pressure controlled at 0.18MPa. After 9 rounds of rolling, the dough thickness is rolled to 1.1mm. Then, it is cut into noodles 2.5mm wide using a noodle cutter. The cut noodles are first placed in a steamer. In the middle stage, the noodles are steamed at 88℃ for 5 minutes; then they are kept at a constant temperature of 68℃ for 10 minutes; finally, they are left to stand at 48℃ and 58% humidity for 7 minutes to complete the segmented cooking process. The noodles are moisturized by spraying food-grade corn oil in stages. First, the first layer of oil is sprayed, with an amount of 2.5% of the noodle weight. After standing for 4 minutes, the second layer of oil is sprayed, with an amount of 1.5% of the noodle weight, to obtain micro-fermented active noodles.

[0051] Example 3

[0052] A method for preparing micro-fermented active noodles includes the following preparation steps:

[0053] Preparation of compound active synergist: Take 0.15 parts of dicalcium hydrogen phosphate, 0.6 parts of xylooligosaccharide, 0.3 parts of yeast extract and 0.4 parts of trehalose by weight, mix the above raw materials evenly to obtain the compound active synergist.

[0054] Preparation of endogenous enzyme activation salt solution: Take 3.5 parts by weight of salt, 0.01 parts of L-cysteine, 0.005 parts of malic acid, and 82 parts of water. First, add the salt to the water and stir to dissolve. Then add L-cysteine ​​and malic acid, stir until uniform, and let stand to obtain the endogenous enzyme activation salt solution.

[0055] Step S1: By weight, take 200 parts whole wheat flour, 0.7 parts maltodextrin, 0.5 parts xanthan gum, 8 parts wheat germ powder, 1.2 parts compound active synergist, and 85 parts endogenous enzyme activating salt solution. Mix the whole wheat flour, maltodextrin, xanthan gum, wheat germ powder, and compound active synergist evenly to obtain the base flour.

[0056] Step S2: Add the endogenous enzyme-activating salt solution to the base flour, control the temperature at 32℃, stir at 40 rpm for 15 minutes, then stir at 30 rpm for 18 minutes to complete the temperature-controlled fermentation and dough kneading process, and obtain dough flakes;

[0057] Step S3: The dough flakes are subjected to temperature and humidity gradient maturation and fermentation; the first stage is 0 min ≤ t < 30 min, with the temperature controlled at 31℃ and the humidity at 90%; the second stage is 30 min ≤ t < 60 min, with the temperature controlled at 33℃ and the humidity at 87%; the third stage is 60 min ≤ t ≤ 100 min, with the temperature controlled at 32℃ and the humidity at 84%, to obtain the maturated and fermented dough flakes.

[0058] Step S4: The fermented dough (initial thickness 6mm) is subjected to 9 rounds of multi-directional continuous rolling. The first 3 rounds are longitudinal and transverse composite rolling with corrugated rollers, with the pressure controlled at 0.35MPa; the middle 3 rounds are alternating rolling with oblique rollers, with the pressure controlled at 0.25MPa; and the last 3 rounds are dense rolling with smooth rollers, with the pressure controlled at 0.2MPa. After 9 rounds of rolling, the dough thickness is rolled to 1.2mm. Then, it is cut into 3mm wide noodles using a noodle cutter. The cut noodles are first placed in a steamer and steamed with medium-temperature steam at 90℃ for 6 minutes. Then, they are kept warm in a constant temperature environment at 70℃ for 12 minutes. Finally, they are left to stand in an environment at 50℃ and 60% humidity for 8 minutes to complete the segmented cooking. The noodles are moisturized by spraying edible olive oil in stages. The first layer of oil is sprayed, with an amount of 3% of the noodle weight. After standing for 5 minutes, the second layer of oil is sprayed, with an amount of 2% of the noodle weight, to obtain micro-fermented active noodles.

[0059] Comparative Example 1

[0060] Compared with Example 1, this comparative example replaces the "compound active synergist" with an equal mass of "whole wheat flour". All other steps and parameters are the same as in Example 1. This comparative example will not be repeated here. The final result is micro-fermented active noodles.

[0061] Comparative Example 2

[0062] Compared with Example 1, this comparative example did not add yeast extract to the compound active synergist, but the remaining steps and parameters were the same as in Example 1. Therefore, this comparative example will not be repeated. The final product was micro-fermented active noodles.

[0063] Comparative Example 3

[0064] Compared with Example 1, this comparative example replaces "endogenous enzyme activation salt solution (1.5 parts salt, 0.006 parts L-cysteine, 0.003 parts malic acid, 78 parts water)" with an equal mass of "ordinary brine (1.509 parts salt, 78 parts water)". All other steps and parameters are the same as in Example 1, and will not be repeated in this comparative example. The final result is micro-fermented active noodles.

[0065] Comparative Example 4

[0066] Compared with Example 1, this comparative example did not add L-cysteine ​​to the endogenous enzyme activation salt solution. All other steps and parameters were the same as in Example 1, and will not be repeated here. The final result was micro-fermented active noodles.

[0067] Comparative Example 5

[0068] Compared with Example 1, this comparative example replaces the "malic acid" in the endogenous enzyme activation salt solution with an equal mass of "citric acid". All other steps and parameters are the same as in Example 1. This comparative example will not be repeated here. The final result is micro-fermented active noodles.

[0069] Comparative Example 6

[0070] Compared with Example 1, this comparative example replaces "9-pass multi-directional continuous rolling" with "9-pass unidirectional smooth roller rolling (pressure controlled at 0.25MPa throughout)". All other steps and parameters are the same, and will not be repeated in this comparative example. The final result is micro-fermented active noodles.

[0071] The performance of the micro-fermented active noodles prepared in Examples 1-3 and Comparative Examples 1-6 was tested.

[0072] 1. Methods for testing cooking loss rate and water absorption rate:

[0073] According to GB / T 35875-2018, the cooking loss rate and water absorption rate of the micro-fermented active noodles prepared in Examples 1-3 and Comparative Examples 1-6 were tested, and the results are recorded in Table 1.

[0074] 2. Methods for detecting the content of slowly digestible starch and resistant starch:

[0075] Referring to AOAC 2017.16, the contents of slow-digestible starch (SDS) and resistant starch (RS) in the micro-fermented active noodles prepared in Examples 1-3 and Comparative Examples 1-6 were determined by in vitro simulated enzymatic hydrolysis method, and the results are recorded in Table 1.

[0076] 3. Sensory evaluation items and scoring criteria for noodles

[0077] According to GB / T 35875-2018, the sensory evaluation of the micro-fermented active noodles prepared in Examples 1-3 and Comparative Examples 1-6 was carried out. The sensory evaluation items and their evaluation criteria are detailed in Table A; the sensory evaluation results are detailed in Table 2.

[0078] Table A: Sensory Evaluation Items and Evaluation Criteria for Noodles

[0079]

[0080] Table 1: Detection results of micro-fermented active noodles

[0081] Table 2: Sensory evaluation results of noodles

[0082] According to the data in Tables 1 and 2, the micro-fermented active noodles prepared in Examples 1-3 all exhibited excellent performance in terms of firmness, elasticity, cooking characteristics, and nutritional indicators. The firmness was within a suitable range, resulting in a soft and springy texture; the elasticity was outstanding, with good rebound and minimal breakage; minimal water loss during cooking, preventing the broth from becoming cloudy; the water absorption rate was moderate, resulting in a plump shape after cooking; and the content of slow-digesting starch and resistant starch was high, better meeting the needs of a healthy diet. From the sensory evaluation results, Examples 1-3 achieved total scores of 93, 96, and 90 points respectively, with particularly outstanding performance in elasticity, color, and taste.

[0083] Comparing Comparative Example 1 with Example 1, it can be seen that replacing the "compound active synergist" with an equal mass of "whole wheat flour" significantly alters the results. The compound active synergist, as a key functional component, primarily regulates the dough fermentation microenvironment, stabilizes and activates endogenous enzyme activity, and assists in gluten network construction. Directly replacing it with whole wheat flour results in the loss of these synergistic regulatory functions, leading to hindered dough micro-fermentation and insufficient gluten strength, thus significantly deteriorating the texture and cooking performance of the final product.

[0084] Comparing Comparative Example 2 with Example 1, it can be seen that the compound active synergist did not contain yeast extract. Yeast extract is rich in various amino acids, small peptides, and vitamins, which can provide natural activating factors and nutrient substrates for endogenous enzymes, promoting a gentle and continuous fermentation process. Without this component, the dough fermentation power is insufficient, the formation of flavor substances and the gluten modification effect are weakened, resulting in a significant decrease in the elasticity, texture, and flavor of the noodles.

[0085] Comparing Comparative Example 3 with Example 1, it is evident that replacing the "endogenous enzyme-activating salt solution" with an equal mass of "ordinary brine" significantly improved the quality. The combination of L-cysteine, malic acid, and salt in the endogenous enzyme-activating salt solution effectively activates the endogenous enzyme activity in the flour, promoting thorough fermentation of the flour clumps and building a more stable gluten network. In contrast, ordinary brine only provides saltiness and some gluten-improving effects; it cannot activate endogenous enzymes or create a suitable fermentation environment. Therefore, the noodles prepared in Comparative Example 3 were of lower quality than those in Example 1.

[0086] Comparing Comparative Example 4 with Example 1, it can be seen that L-cysteine ​​was not added to the endogenous enzyme activation salt solution. L-cysteine ​​can regulate the structure of gluten proteins, reduce internal stress in the gluten network, and enhance the activity of endogenous enzymes, making the fermentation process smoother. Without L-cysteine, the stability of the gluten network decreases, the fermentation effect is affected, and the firmness, elasticity and cooking characteristics of the noodles are all poor.

[0087] Comparing Comparative Example 5 with Example 1, it can be seen that replacing the "malic acid" in the endogenous enzyme activation salt solution with an equal mass of "citric acid" is beneficial. Malic acid has a mild acidity and, when combined with L-cysteine, can form a stable acid-base environment, which is more conducive to the activation of endogenous enzymes and the smooth progress of the fermentation process. Citric acid has different acidity characteristics than malic acid and cannot form an ideal synergistic effect with other components, making it difficult to achieve the same activation effect. Therefore, the quality of the noodles will also be affected.

[0088] Comparing Comparative Example 6 with Example 1, it can be seen that replacing the "9-pass multi-directional continuous rolling" with "9-pass unidirectional smooth roller rolling" allows the dough to be subjected to multi-directional pressure, resulting in a uniform, dense, and resilient gluten network. In contrast, unidirectional smooth roller rolling only aligns the gluten in a single direction, resulting in a loose network structure that fails to provide sufficient elasticity and stability to the noodles, leading to a decline in noodle quality.

[0089] Through the above comparative examples, the importance of the specific composition of the compound active synergist, the endogenous enzyme-activating salt solution, and the nine-step multi-directional continuous rolling process in this invention was gradually verified from the two dimensions of ingredient formulation and process parameters. It also further demonstrates that the scientific combination of the formulation and process of this invention can enable noodles to achieve better levels in terms of taste, cooking characteristics, and nutrition.

[0090] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A method for producing micro-fermented active noodles, characterized in that, Includes the following steps: Step S1: Mix whole wheat flour, maltodextrin, xanthan gum, wheat germ powder, and compound active synergist evenly to obtain basic flour; Step S2: Add the endogenous enzyme-activated salt solution to the base flour, control the temperature to promote fermentation and knead the dough to obtain dough flakes; Step S3: The dough flakes are subjected to temperature and humidity gradient maturation and fermentation to obtain the maturated and fermented dough flakes; Step S4: After the fermented dough has matured, it is rolled, cut into strips, cooked in sections, and moisturized to obtain micro-fermented active noodles; The composite active synergist is composed of dicalcium phosphate, xylooligosaccharides, yeast extract, and trehalose. The raw materials in the composite active synergist, by weight, are: 0.05-0.15 parts dicalcium hydrogen phosphate, 0.3-0.6 parts xylooligosaccharide, 0.1-0.3 parts yeast extract, and 0.2-0.4 parts trehalose; The method for preparing the endogenous enzyme-activating salt solution is as follows: add salt to water, stir to dissolve, then add L-cysteine ​​and malic acid, stir and let stand to obtain the endogenous enzyme-activating salt solution. The calendering conditions are as follows: a 9-pass multi-directional continuous calendering process is adopted, the first 3 passes are corrugated roll longitudinal and transverse composite calendering, with a pressure of 0.3MPa-0.35MPa; the middle 3 passes are alternating calendering with oblique rolls, with a pressure of 0.2MPa-0.25MPa; and the last 3 passes are smooth roll dense calendering, with a pressure of 0.15MPa-0.2MPa.

2. The method for preparing micro-fermented active noodles according to claim 1, characterized in that, The ingredients in the micro-fermented active noodles, by weight, are as follows: 200 parts whole wheat flour, 0.3-0.7 parts maltodextrin, 0.2-0.5 parts xanthan gum, 5-8 parts wheat germ powder, 0.8-1.2 parts compound active synergist, and 79-85 parts endogenous enzyme activating salt solution.

3. The method for preparing micro-fermented active noodles according to claim 1, characterized in that, The ingredients in the endogenous enzyme activating salt solution, by weight, are: 1.5-3.5 parts salt, 0.006-0.01 parts L-cysteine, 0.003-0.005 parts malic acid, and 78-82 parts water.

4. The method for preparing micro-fermented active noodles according to claim 1, characterized in that, The temperature and humidity gradient ripening fermentation is divided into three stages: the first stage is 0 min ≤ t < 30 min, with a temperature of 30℃-31℃ and a humidity of 88%-90%; the second stage is 30 min ≤ t < 60 min, with a temperature of 32℃-33℃ and a humidity of 85%-87%; and the third stage is 60 min ≤ t ≤ 100 min, with a temperature of 31℃-32℃ and a humidity of 82%-84%.

5. The method for preparing micro-fermented active noodles according to claim 1, characterized in that, The conditions for segmented cooking are as follows: first, place it in a steamer and steam it with medium-temperature steam at 85℃-90℃ for 4-6 minutes, then place it in a constant temperature environment at 65℃-70℃ for 8-12 minutes, and finally let it stand for 5-8 minutes in an environment at 45℃-50℃ and humidity at 55%-60%.

6. The method for preparing micro-fermented active noodles according to claim 1, characterized in that, The moisturizing treatment is carried out by spraying edible vegetable oil in stages. First, the first layer of oil is sprayed, and the amount of the first layer of oil is 2%-3% of the weight of the noodles. Let it stand for 3-5 minutes. Then, the second layer of oil is sprayed, and the amount of the second layer of oil is 1%-2% of the weight of the noodles.

7. Micro-fermented active noodles prepared by the method of any one of claims 1-6.

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