Preparation method of acete chinensis buckwheat noodles
By fermenting krill with acidic protease and Bifidobacterium breve and then vacuum drying it, the problems of nutrient retention in krill and poor taste in buckwheat noodles are solved, achieving the effect of high nutrition, low allergy, and good taste in krill and buckwheat noodles.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-30
- Publication Date
- 2026-03-31
AI Technical Summary
Existing technologies struggle to reduce allergic reactions while preserving the nutritional value of krill, and buckwheat noodles are difficult to make and have a poor texture.
Krill were processed using a combination of acidic protease hydrolysis and fermentation with Bifidobacterium breve, and then vacuum drying technology was used to prepare krill buckwheat noodles with a porous structure.
It effectively reduces shrimp allergens, improves the taste and dissolution rate of buckwheat noodles, and increases the sensory score of noodles by 21%.
Smart Images
Figure CN121753902A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of food processing technology, specifically relating to a method for preparing shrimp and buckwheat noodles. Background Technology
[0002] Krill is a common marine product, rich in nutrients. It contains approximately 17-20% high-quality protein and is also rich in minerals and trace elements including calcium, phosphorus, iron, magnesium, potassium, selenium, vitamin B5, and vitamin E, making it an excellent source of nutrition for children and the elderly. However, some children and the elderly have allergic reactions to the protein in krill due to health reasons, making it unsuitable for them to consume. Therefore, how to preserve the nutritional value of krill while reducing the risk of protein allergies in children and the elderly has become a significant challenge in the deep processing of krill.
[0003] Buckwheat is a nutrient-rich grain crop with numerous health benefits. Its protein is rich in lysine, which helps compensate for the lysine deficiency in staple grains like rice and wheat. Buckwheat is also rich in trace elements such as iron, manganese, zinc, and vitamin E, as well as beneficial bioactive substances like niacin and rutin. It is also rich in both soluble and insoluble dietary fiber. Therefore, studies have shown that buckwheat can improve cardiovascular health, promote metabolism, prevent and treat diabetes, relieve coughs and asthma, and aid in detoxification and weight loss. Furthermore, buckwheat protein is less allergenic than wheat protein, making it a high-quality grain for children and the elderly. However, current buckwheat noodle production methods often result in difficulties in shaping the noodles, high broth dissolution, and poor texture. Therefore, developing a better-tasting buckwheat noodle product remains a significant challenge in buckwheat processing. Summary of the Invention
[0004] [Technical Issues]
[0005] Overcoming the shortcomings of existing technologies, this method aims to preserve the nutrients of shrimp, reduce allergic reactions, and simultaneously solve the problem of difficult buckwheat processing.
[0006] [Technical Solution]
[0007] This invention provides a method for preparing shrimp buckwheat noodles, comprising the following steps:
[0008] (1) Clean the fresh shrimp to remove impurities, then wash with water and blend with water; then add fructooligosaccharides and sterilize to obtain a shrimp mixture;
[0009] (2) Adjust the pH of the shrimp mixture to 3.0-5.0, and simultaneously add acidic protease and Bifidobacterium breve for enzymatic hydrolysis-fermentation treatment;
[0010] (3) The shrimp paste obtained after the above enzymatic hydrolysis-fermentation treatment is mixed with sweet buckwheat flour, gluten, konjac flour and high-gluten wheat flour, kneaded, extruded and shaped, and vacuum dried to obtain the final shrimp buckwheat noodles.
[0011] In one embodiment of the present invention, in step (1), the mass ratio of shrimp to water during the pulping process is 1:(3-6).
[0012] In one embodiment of the present invention, in step (1), the mass ratio of krill to fructooligosaccharides is 1:(0.1-0.6).
[0013] In one embodiment of the present invention, in step (1), the sterilization temperature is 120-130℃ and the time is 1-5 minutes. Specifically, sterilization at 124℃ for 1 minute is optional.
[0014] In one embodiment of the present invention, in step (2), the pH of the shrimp mixture may be adjusted to 4.0.
[0015] In one embodiment of the present invention, in step (2), 2000U to 200000U of active acidic protease is added per 100g of fresh shrimp. Further, 4000-6000U of active acidic protease is added per 100g of fresh shrimp; specifically, 5000U of active acidic protease is added per 100g of fresh shrimp.
[0016] In one embodiment of the present invention, in step (2), 300 billion to 1 trillion active Bifidobacterium breve are added per 100g of fresh shrimp. Further, 300-400 billion active Bifidobacterium breve are added per 100g of fresh shrimp; specifically, 300 billion active Bifidobacterium breve are added per 100g of fresh shrimp.
[0017] In one embodiment of the present invention, in step (2), the temperature of the enzymatic hydrolysis-fermentation treatment is 10–50°C. Specifically, 37°C may be selected.
[0018] In one embodiment of the present invention, in step (2), the enzymatic hydrolysis-fermentation treatment time is 36 hours.
[0019] In one embodiment of the present invention, in step (3), the following proportions by weight are used: 8-12 parts of sweet buckwheat flour, 0.2-0.5 parts of gluten flour, 0.3-0.6 parts of konjac flour, 2-3 parts of high-gluten wheat flour, and 3-6 parts of shrimp paste.
[0020] In one embodiment of the present invention, in step (3), the dough is kneaded in a vacuum dough mixer for 20-30 minutes.
[0021] In one embodiment of the present invention, in step (3), a single screw extruder is used for extrusion molding.
[0022] In one embodiment of the present invention, in step (3), the vacuum drying conditions are a vacuum degree of -0.01 to 0.03 MPa, a temperature of 40 to 55°C, and a drying time of 30 to 60 minutes.
[0023] The process involves heating and sterilizing the buckwheat in a sterile tank, adding acidic protease and Bifidobacterium breve for enzymatic hydrolysis and fermentation at a specific temperature; in addition, the sweet buckwheat granules are first hulled (retaining the buckwheat husk and germ), crushed, and then mixed with a certain amount of gluten powder, konjac powder, and high-gluten wheat flour; then, fermented shrimp paste is mixed with the mixed buckwheat flour in a vacuum dough mixer, and then the dough is extruded through a single screw and dried under certain temperature and vacuum conditions to form buckwheat noodles with a porous structure, while retaining the activity of Bifidobacterium breve in the buckwheat noodles.
[0024] As a preferred embodiment of the preparation method of the shrimp buckwheat noodles of the present invention, the water added during the pulping of the fresh shrimp is: 1 part fresh shrimp, 3-6 parts purified water, and 0.1-0.6 parts fructooligosaccharides; the sterilization temperature and time are 124℃ and 1min respectively.
[0025] As a preferred embodiment of the preparation method of the shrimp buckwheat noodles of the present invention, the shrimp fermentation and enzymatic hydrolysis conditions are: temperature 10-49℃, 5000U active units of acidic protease added per 100g of fresh shrimp, and 300 billion active short bifidobacteria added at the same time, and fermentation time is 36 hours.
[0026] As a preferred embodiment of the preparation method of the shrimp buckwheat noodles of the present invention, the buckwheat noodle making method is as follows: 8-12 parts of sweet buckwheat flour are sieved through 200 sieves, 0.2-0.5 parts of gluten powder, 0.3-0.6 parts of konjac powder, and 2-3 parts of high-gluten wheat flour are added and mixed, and then mixed with fermented shrimp paste, kneaded in a vacuum dough mixer for 20 minutes, and then extruded into shape using a single screw extruder;
[0027] As a preferred embodiment of the preparation method of the buckwheat noodles with shrimp described in this invention, the buckwheat drying conditions are as follows: the shaped buckwheat noodles are placed in a vacuum dryer, the vacuum conditions are -0.01 to 0.03 MPa, the temperature is 40 to 55°C, the drying time is 30 minutes, and the moisture content of the buckwheat noodles is controlled to be less than 16%.
[0028] The present invention also provides shrimp buckwheat noodles prepared by the above method.
[0029] The present invention has at least one of the following beneficial effects:
[0030] This invention is the first to use a combination of acidic protease hydrolysis and Bifidobacterium breve fermentation to reduce allergens in krill, while simultaneously using probiotics to ferment nutrients.
[0031] By combining vacuum drying, the active short Bifidobacteria in the shrimp fermentation liquid are preserved, while the buckwheat noodles form a porous structure, increasing the steaming speed of the buckwheat noodles and allowing the soup to quickly blend into the buckwheat noodles, thus solving the problems of unpalatable buckwheat and poor taste.
[0032] The technical solution provided by this invention can effectively solve the problem of high dissolution rate of buckwheat noodles in soup, and can control the dissolution rate of buckwheat noodles to 3.1g / 100g, which significantly improves the dissolution rate of ordinary buckwheat noodles.
[0033] The method provided by this invention produces noodles with a better texture and a 21% increase in sensory score. Attached Figure Description
[0034] Figure 1 This is a digital photograph of the shrimp buckwheat noodles obtained in Example 1. Detailed Implementation
[0035] The characterization testing method of the present invention
[0036] The test for live probiotic count in shrimp and buckwheat noodles is based on GOST R 56139-2014 Functional foods - Detection and calculation of probiotic microorganisms.
[0037] The testing of peptide content with a molecular weight below 5000 Daltons should refer to GB / T 22492-2008, "Stepwise Determination of Relative Molecular Weight in Soybean Peptide Powder".
[0038] Test procedure for the dissolution rate of shrimp and buckwheat noodles during steaming:
[0039] Samples were taken and weighed according to the method for determining the cooking time. When the optimal cooking time was reached, the samples were quickly removed, and after the broth cooled, it was transferred entirely to a 500mL volumetric flask and brought to volume. 100mL of the broth was then poured into a pre-weighed and recorded beaker (250mL) and placed on an infrared adjustable electric heater. Heating was performed using a high-heat-then-low-heat principle to evaporate most of the water. When less than 10mL of broth remained in the beaker, it was placed in a drying oven at 105℃ and dried to a constant weight. The cooking loss rate was then calculated.
[0040]
[0041] In the formula, CL is the cooking loss rate of semi-dried buckwheat noodles (%); M is the mass of residual dry matter in the noodle soup (g); G is the mass of semi-dried buckwheat noodles before cooking (g); and W is the moisture content of semi-dried buckwheat noodles before cooking (%).
[0042] The sensory evaluation rules for buckwheat noodles are as follows:
[0043] The sensory evaluation panel consisted of 12 students majoring in food science and engineering. The scoring rules were based on LS / T 3202-1993 (wheat flour for noodles) with slight modifications. The sensory evaluation criteria for shrimp buckwheat noodles are as follows:
[0044]
[0045] The fructooligosaccharides involved in the following examples are a mixture of fructooligosaccharides, fructooligosaccharides, and fructooligosaccharides, which can be purchased from Quantum Hi-Tech (Guangdong) Biotechnology Co., Ltd.
[0046] The Bifidobacterium breve mentioned in the following examples is specifically Bifidobacterium breve M-16V.
[0047] The acidic proteases used in the following examples were available from Hebei Runbu Biotechnology Co., Ltd.
[0048] Example 1
[0049] (1) Processing of krill: Remove impurities from 100g of fresh krill, then add 500g of purified water; blend with a high-speed blender for 20 minutes, then add 50g of fructooligosaccharides, and then sterilize in an ultra-high temperature instantaneous sterilizer at 124℃ for 1 minute. Then put the sterilized krill mixture into a sterile fermentation tank.
[0050] (2) Enzymatic hydrolysis and fermentation: The temperature of the sterile fermentation tank was set to 37°C. The pH of the shrimp mixture was adjusted to 4.0 with citric acid. 5000U of active acidic protease was added, along with 300 billion active Bifidobacterium breve. Enzymatic hydrolysis-fermentation was carried out for 36 hours to obtain fermented shrimp paste.
[0051] (3) Buckwheat noodle making method: 1000g of sweet buckwheat flour is sieved through a 150-mesh sieve, and then mixed with 50g of gluten powder, 50g of konjac powder and 200g of high-gluten wheat flour to form a mixed powder; then the mixed powder is put into a vacuum dough mixer and kneaded for 20 minutes with the fermented shrimp paste obtained above, and then extruded into shape using a single screw extruder.
[0052] (4) Buckwheat noodle drying conditions: The shaped buckwheat noodles are placed in a vacuum dryer. The vacuum conditions are -0.02MPa, 45℃, and 40min to obtain shrimp buckwheat noodles.
[0053] The results showed that the live probiotics in the shrimp buckwheat noodles were 21 million per 100g, the peptide content with a molecular weight of less than 5000 Daltons was 0.25g per 100g, the dissolution rate of the buckwheat noodles during steaming was 3.1g per 100g, and the sensory score of the buckwheat noodles was 85 points.
[0054] Combined with the corresponding electron micrographs, it can be seen that the obtained shrimp buckwheat mask has a porous structure.
[0055] The resulting shrimp and buckwheat noodles can be frozen for later use. See the corresponding product photos below. Figure 1 As shown.
[0056] Comparative Example 1
[0057] Referring to the preparation process of Example 1, steps (1)-(2) are omitted, i.e., no shrimp paste is added:
[0058] A method for producing shrimp buckwheat noodles includes the following steps:
[0059] (1) Buckwheat noodle making method: Pass 1000g of sweet buckwheat flour through a 150-mesh sieve, then mix it with 50g of wheat gluten, 50g of konjac flour, and 200g of high-gluten wheat flour. Then, put the mixed buckwheat flour into a dough mixer with 400g of purified water and knead for 20 minutes. Then, use a single-screw extruder to extrude the dough into shape.
[0060] (2) Buckwheat flour drying conditions: After shaping, the buckwheat flour is placed in a vacuum dryer. The vacuum conditions are -0.02MPa, 45℃, and 40min.
[0061] The buckwheat noodles were found to be free of live probiotics and molecules with a molecular weight below 5000 Daltons. The cooking dissolution rate of the buckwheat noodles was 4.6g / 100g, and the sensory score of the buckwheat noodles was 70 points.
[0062] Comparative Example 2
[0063] The preparation process is the same as in Example 1, except that the acidic protease in step (2) is omitted:
[0064] (1) Processing of krill: Remove impurities from 100g of fresh krill, then add 500g of purified water; blend with a high-speed blender for 20 minutes, then add 50g of fructooligosaccharides, and then sterilize in an ultra-high temperature instantaneous sterilizer at 124℃ for 1 minute. Then put the sterilized krill mixture into a sterile fermentation tank.
[0065] (2) Enzymatic hydrolysis and fermentation: The temperature of the sterile fermentation tank was set to 37°C, the pH was adjusted to 4.0 with citric acid, and 300 billion active short bifidobacteria were directly added for enzymatic hydrolysis-fermentation treatment. The enzymatic hydrolysis-fermentation time was 36 hours to obtain fermented shrimp paste.
[0066] (3) Buckwheat noodle making method: 1000g of sweet buckwheat flour is sieved through a 150-mesh sieve, and then mixed with 50g of gluten powder, 50g of konjac powder and 200g of high-gluten wheat flour to form a mixed powder; then the mixed powder is mixed with the fermented shrimp paste obtained above and kneaded in a dough mixer for 20 minutes, and then extruded into shape using a single screw extruder.
[0067] (4) Buckwheat noodle drying conditions: The shaped buckwheat noodles are placed in a vacuum dryer. The vacuum conditions are -0.02MPa, 45℃, and 40min to obtain shrimp buckwheat noodles.
[0068] The results showed that the live probiotics in the buckwheat noodles were 17.5 million per 100g, the peptide content with a molecular weight of less than 5000 Daltons was 0.02g per 100g, the dissolution rate of the buckwheat noodles during steaming was 3.4g per 100g, and the sensory score of the buckwheat noodles was 83 points.
[0069] Comparative Example 3
[0070] The preparation process is the same as in Example 1, except that the short bifidobacteria in step (2) are omitted:
[0071] (1) Processing of krill: Remove impurities from 100g of fresh krill, then add 500g of purified water; blend with a high-speed blender for 20 minutes, then add 50g of fructooligosaccharides, and then sterilize in an ultra-high temperature instantaneous sterilizer at 124℃ for 1 minute. Then put the sterilized krill mixture into a sterile fermentation tank.
[0072] (2) Enzymatic hydrolysis and fermentation: The temperature of the sterile fermentation tank was set to 37℃, the pH was adjusted to 4.0 with citric acid, and 5000U of active acidic protease was added for enzymatic hydrolysis-fermentation treatment. The enzymatic hydrolysis-fermentation time was 36 hours to obtain fermented shrimp paste.
[0073] (3) Buckwheat noodle making method: 1000g of sweet buckwheat flour is sieved through a 150-mesh sieve, and then mixed with 50g of gluten powder, 50g of konjac powder and 200g of high-gluten wheat flour to form a mixed powder; then the mixed powder is mixed with the fermented shrimp paste obtained above and kneaded in a dough mixer for 20 minutes, and then extruded into shape using a single screw extruder.
[0074] (4) Buckwheat noodle drying conditions: The shaped buckwheat noodles are placed in a vacuum dryer. The vacuum conditions are -0.02MPa, 45℃, and 40min to obtain shrimp buckwheat noodles.
[0075] The analysis showed that the shrimp buckwheat noodles contained no live probiotics, had a peptide content of less than 5000 Daltons of 0.19 g / 100 g, a buckwheat noodle cooking dissolution rate of 3.2 g / 100 g, and a sensory score of 72 points.
[0076] Comparative Example 4
[0077] Referring to the preparation process of Example 1, only the acidic protease in step (2) was replaced with an equal amount of neutral protease:
[0078] (1) Processing of krill: Remove impurities from 100g of fresh krill, then add 500g of purified water; blend with a high-speed blender for 20 minutes, then add 50g of fructooligosaccharides, and then sterilize in an ultra-high temperature instantaneous sterilizer at 124℃ for 1 minute. Then put the sterilized krill mixture into a sterile fermentation tank.
[0079] (2) Enzymatic hydrolysis and fermentation: The temperature of the shrimp fermentation tank was set to 37°C, the pH was adjusted to 4.0 with citric acid, 5000 U of active neutral protease was added, and 300 billion active Bifidobacterium breve was added at the same time. Enzymatic hydrolysis-fermentation was carried out for 36 hours to obtain fermented shrimp paste.
[0080] (3) Buckwheat noodle making method: 1000g of sweet buckwheat flour is sieved through a 150-mesh sieve, and then mixed with 50g of gluten powder, 50g of konjac powder and 200g of high-gluten wheat flour to form a mixed powder; then the mixed powder is mixed with the fermented shrimp paste obtained above and kneaded in a dough mixer for 20 minutes, and then extruded into shape using a single screw extruder.
[0081] (4) Buckwheat noodle drying conditions: The shaped buckwheat noodles are placed in a vacuum dryer. The vacuum conditions are -0.02MPa, 45℃, and 40min to obtain shrimp buckwheat noodles.
[0082] The results showed that the live probiotics in the shrimp buckwheat noodles were 14 million per 100g, the peptide content with a molecular weight of less than 5000 Daltons was 0.06g per 100g, the dissolution rate of the buckwheat noodles during steaming and cooking was 4.7g per 100g, and the sensory score of the buckwheat noodles was 75 points.
[0083] Comparative Example 5
[0084] Referring to the preparation process of Example 1, only the short Bifidobacterium in step (2) is replaced with an equal amount of long Bifidobacterium:
[0085] (1) Processing of krill: Remove impurities from 100g of fresh krill, then add 500g of purified water; blend with a high-speed blender for 20 minutes, then add 50g of fructooligosaccharides, and then sterilize in an ultra-high temperature instantaneous sterilizer at 124℃ for 1 minute. Then put the sterilized krill mixture into a sterile fermentation tank.
[0086] (2) Enzymatic hydrolysis and fermentation: The temperature of the shrimp fermentation tank was set to 37℃, the pH was adjusted to 4.0 with citric acid, 5000U of active acidic protease was added, and 300 billion active Bifidobacterium longum was added at the same time. Enzymatic hydrolysis-fermentation treatment was carried out for 36 hours to obtain fermented shrimp paste.
[0087] (3) Buckwheat noodle making method: 1000g of sweet buckwheat flour is sieved through a 150-mesh sieve, and then mixed with 50g of gluten powder, 50g of konjac powder and 200g of high-gluten wheat flour to form a mixed powder; then the mixed powder is mixed with the fermented shrimp paste obtained above and kneaded in a dough mixer for 20 minutes, and then extruded into shape using a single screw extruder.
[0088] (4) Buckwheat noodle drying conditions: The shaped buckwheat noodles are placed in a vacuum dryer. The vacuum conditions are -0.02MPa, 45℃, and 40min to obtain shrimp buckwheat noodles.
[0089] The results showed that the live probiotics in the shrimp buckwheat noodles were 18 million per 100g, the peptide content with a molecular weight of less than 5000 Daltons was 0.28g per 100g, the dissolution rate of the buckwheat noodles during steaming was 4.0g per 100g, and the sensory score of the buckwheat noodles was 80 points.
[0090] Comparative Example 6
[0091] The preparation process is the same as in Example 1, except that the fructooligosaccharides in step (1) are omitted:
[0092] A method for producing shrimp buckwheat noodles includes the following steps:
[0093] (1) Processing of krill: Remove impurities from 100g of fresh krill, then add 500g of purified water; blend with a high-speed blender for 20 minutes, then sterilize in an ultra-high temperature instantaneous sterilizer at 124℃ for 1 minute, and then put the sterilized krill mixture into a sterile fermentation tank.
[0094] (2) Enzymatic hydrolysis and fermentation: The temperature of the sterile fermentation tank was set to 37°C, the pH was adjusted to 4.0 with citric acid, 5000U of active acidic protease was added, and 300 billion active Bifidobacterium breve were added at the same time for enzymatic hydrolysis-fermentation treatment. The enzymatic hydrolysis-fermentation treatment time was 36 hours to obtain fermented shrimp paste.
[0095] (3) Buckwheat noodle making method: 1000g of sweet buckwheat flour is sieved through a 150-mesh sieve, and then mixed with 50g of gluten powder, 50g of konjac powder and 200g of high-gluten wheat flour to form a mixed powder; then the mixed powder is mixed with the fermented shrimp paste obtained above and kneaded in a dough mixer for 20 minutes, and then extruded into shape using a single screw extruder.
[0096] (4) Buckwheat noodle drying conditions: The shaped buckwheat noodles are placed in a vacuum dryer. The vacuum conditions are -0.02MPa, 45℃, and 40min to obtain shrimp buckwheat noodles.
[0097] The results showed that the live probiotics in the shrimp buckwheat noodles were 12 million per 100g, the peptide content with a molecular weight of less than 5000 Daltons was 0.21g per 100g, the dissolution rate of the buckwheat noodles during steaming was 3.6g per 100g, and the sensory score of the buckwheat noodles was 80 points.
[0098] Comparative Example 7
[0099] Referring to the preparation process of Example 1, only the time of enzymatic hydrolysis-fermentation treatment in step (2) was adjusted:
[0100] (1) Processing of krill: Remove impurities from 100g of fresh krill, then add 500g of purified water; blend with a high-speed blender for 20 minutes, then add 50g of fructooligosaccharides, and then sterilize in an ultra-high temperature instantaneous sterilizer at 124℃ for 1 minute. Then put the sterilized krill mixture into a sterile fermentation tank.
[0101] (2) Enzymatic hydrolysis and fermentation: The temperature of the shrimp fermentation tank was set to 37℃, the pH was adjusted to 4.0 with citric acid, 5000U of active acidic protease was added, and 300 billion active Bifidobacterium breve were added at the same time. Enzymatic hydrolysis-fermentation was carried out for 72 hours to obtain fermented shrimp paste.
[0102] (3) Buckwheat noodle making method: 1000g of sweet buckwheat flour is sieved through a 150-mesh sieve, and then mixed with 50g of gluten powder, 50g of konjac powder and 200g of high-gluten wheat flour to form a mixed powder; then the mixed powder is mixed with the fermented shrimp paste obtained above and kneaded in a dough mixer for 20 minutes, and then extruded into shape using a single screw extruder.
[0103] (4) Buckwheat noodle drying conditions: The shaped buckwheat noodles are placed in a vacuum dryer. The vacuum conditions are -0.02MPa, 45℃, and 40min to obtain shrimp buckwheat noodles.
[0104] The results showed that the live probiotics in the shrimp buckwheat noodles were 16 million per 100g, the peptide content with a molecular weight of less than 5000 Daltons was 0.35g per 100g, the dissolution rate of the buckwheat noodles during steaming was 3.3g per 100g, and the sensory score of the buckwheat noodles was 78 points.
[0105] The function and effects of the embodiments:
[0106] As can be seen from the embodiments, the present invention combines vacuum drying to preserve the active short Bifidobacterium breve in the shrimp fermentation liquid, while making the buckwheat noodles form a porous structure, increasing the steaming speed of the buckwheat noodles, and allowing the soup to quickly blend into the buckwheat noodles, thus solving the problems of buckwheat being unpalatable and having a poor taste.
[0107] Furthermore, as can be seen from Example 1 and Comparative Example 1, the present invention can effectively solve the problem of high dissolution rate of buckwheat noodles in soup, and can control the dissolution rate of buckwheat noodles to 3.1g / 100g, which significantly improves the dissolution rate of ordinary buckwheat noodles; at the same time, the prepared noodles have a better taste and the sensory score is improved by 21%.
[0108] Furthermore, as can be seen from Example 1 and Comparative Examples 2-5, the present invention specifically uses acidic protease hydrolysis coupled with fermentation by Bifidobacterium breve to reduce allergens in shrimp, while producing nutrients through probiotic fermentation.
[0109] Furthermore, based on Example 1 and Comparative Example 6, it can be seen that whether or not fructooligosaccharides are added during the initial shrimp processing also has a significant impact on the subsequent enzymatic hydrolysis-fermentation process, especially the large difference in the amount of live probiotics in the final product.
[0110] Furthermore, as can be seen from Example 1 and Comparative Example 7, the processing time of the enzymatic hydrolysis-fermentation process also has a significant impact. Excessive time leads to a significant decrease in the amount of live probiotics, and results in poor overall noodle texture and a lower sensory score.
[0111] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.
Claims
1. A method for preparing a buckwheat noodle, characterized by, The method comprises the following steps: (1) cleaning and removing sundries from fresh Palaemonetes pamae, then washing with clean water, and adding water to make pulp; then adding oligofructose and sterilizing to obtain a Palaemonetes pamae mixture; (2) adjusting the pH of the Palaemonetes pamae mixture to 3.0-5.0, and adding acid protease and Bifidobacterium breve to perform enzymatic hydrolysis-fermentation treatment; (3) mixing the Palaemonetes pamae pulp obtained after the enzymatic hydrolysis-fermentation treatment with sweet buckwheat flour, gluten powder, konjac powder, and high-gluten wheat flour, kneading, extruding, and vacuum drying to obtain the final Palaemonetes pamae buckwheat noodles.
2. The production method according to claim 1, characterized by, In step (1), the mass ratio of Palaemonetes pamae to water is 1:(3-6) when water is added to make pulp.
3. The production method according to claim 1, characterized by, In step (1), the mass ratio of Palaemonetes pamae to oligofructose is 1:(0.1-0.6).
4. The method of claim 1, wherein, In step (2), 2000 U-200000 U of active units of acid protease are added per 100 g of fresh Palaemonetes pamae.
5. The preparation method according to claim 1, characterized in that, In step (2), 300 billion-1 trillion active Bifidobacterium breve are added per 100 g of fresh Palaemonetes pamae.
6. The method of claim 1, wherein In step (2), the temperature of the enzymatic hydrolysis-fermentation treatment is 10-50℃.
7. The preparation method according to claim 1, characterized in that, In step (2), the time of the enzymatic hydrolysis-fermentation treatment is 36 hours.
8. The method of claim 1, wherein, In step (3), the proportions by weight are 8-12 parts of sweet buckwheat flour, 0.2-0.5 parts of gluten powder, 0.3-0.6 parts of konjac powder, 2-3 parts of high-gluten wheat flour, and 3-6 parts of Palaemonetes pamae pulp.
9. The method of any one of claims 1-8, wherein, In step (3), the kneading is performed in a vacuum kneader for 20-30 min, a single-screw extruder is used for extrusion, and the vacuum drying is performed at a vacuum degree of-0.01-0.03 MPa and a temperature of 40-55℃ for 30-60 min.
10. Palaemonetes pamae buckwheat noodles prepared by the method of any one of claims 1-9.