Rosa roxburghii tratt fruit noodles with zero additive vitamin C and preparation method thereof

Abstract

The invention relates to the technical field of instant food processing, in particular to roxburgh rose noodles without vitamin C. Raw materials of the roxburgh rose noodles comprise the following components in parts by weight: 55-65 parts of quinoa flour, 18-22 parts of roxburgh rose powder, 15-25 parts of wheat flour and 12-15 parts of purified water. The raw materials do not contain artificial thickeners, artificial preservatives and artificial pigments. Mixing all the raw materials, and then standing and standing for 20 minutes; sequentially rolling the fermented dough for three times; sequentially carrying out two-stage drying on the rolled dough sheets; and placing the dried noodles in a cold air environment at 15 DEG C for shaping treatment for 10 minutes. Therefore, the problems of unscientific product raw material ratio, unreasonable preparation process, damage to product naturalness and the like in the prior art are solved.

Description

Technical Field

[0001] This application relates to the field of ready-to-eat food processing technology, and in particular to a prickly pear noodle with zero added vitamin C and its preparation method. Background Technology

[0002] Prickly pear is rich in vitamin C and other nutrients, and has high nutritional and edible value. Combining prickly pear with grains to make noodle products can not only enrich the nutritional variety of noodles, but also supplement the human body with natural vitamin C, meeting consumers' demand for healthy and nutritious food. Therefore, prickly pear-related noodle products have gradually become one of the research and development hotspots in the food industry.

[0003] Existing prickly pear noodle products have several shortcomings, making it difficult to balance nutrient retention, taste, and natural health benefits: First, most products add artificial thickeners such as xanthan gum and sodium carboxymethyl cellulose, as well as artificial preservatives and artificial colors to ensure taste and shelf life, failing to meet consumers' demand for "zero-additive" natural foods; second, the prickly pear powder used is mostly prepared using conventional drying processes, resulting in high moisture content and easy loss of vitamin C, significantly reducing the product's nutritional efficacy; third, the preparation process is unreasonable, lacking scientific rolling, drying, and shaping procedures, resulting in long rehydration times, easy breakage after brewing, poor brewing resistance, and the prickly pear powder... The product suffers from several drawbacks: low retention of natural vitamin C; low retention of natural vitamin C; low retention of natural vitamin C; low retention of natural vitamin C; low retention of natural vitamin C; and low retention of natural vitamin C. Furthermore, some preparation methods involve the addition of artificial quality improvers and hardeners to enhance noodle performance, further compromising the product's naturalness. Additionally, existing processes cannot achieve good re-soaking resistance through the natural densification of the gluten network, requiring the use of additives. Finally, the product's raw material ratio is not scientifically sound, making it difficult to ensure nutritional balance while also considering noodle shape and texture. Some products also suffer from insufficient proportion of prickly pear nutrients and a lack of significant nutritional advantages. Your proposed technical solution can specifically address all these shortcomings, enabling the production of prickly pear noodles with zero additives, high vitamin C retention, excellent taste, and natural processing. Summary of the Invention

[0004] This application provides a zero-additive vitamin C prickly pear noodle and its preparation method to solve the problems of insufficiently scientific raw material ratio, unreasonable preparation process, and damage to the naturalness of the product in existing technology products.

[0005] This application provides a prickly pear noodle with zero added vitamin C, the raw materials of which are composed of the following components by weight:

[0006] 55-65 parts quinoa flour

[0007] 18-22 parts of prickly pear powder

[0008] 15-25 parts wheat flour

[0009] 12-15 parts purified water;

[0010] The raw materials do not contain artificial thickeners, artificial preservatives, or artificial colors.

[0011] Optionally, the prickly pear powder is a low-temperature freeze-dried powder with a moisture content of ≤5% and a vitamin C content of ≥2000mg / 100g.

[0012] Optionally, the noodles have a rehydration time of ≤2.5 minutes, a breakage rate of ≤2% after soaking, and do not contain any artificial thickeners such as xanthan gum or sodium carboxymethyl cellulose.

[0013] Optionally, the product is produced by a process including three-stage gradient calendering, dual-temperature gradient drying and low-temperature setting, wherein the retention rate of natural vitamin C from prickly pear powder is ≥92%.

[0014] Optionally, the following steps are included:

[0015] (1) Mixing and proofing: Mix all ingredients together and stir at 25-28℃ for 30-35 minutes, then let the dough rest for 20 minutes;

[0016] (2) Three-stage gradient rolling: at 28-30℃, the proofed dough is rolled three times in sequence, with the thickness gradient after rolling being 2.8mm, 1.8mm and 1.0mm, and the rolling speed being 1.5-1.8m / min;

[0017] (3) Dual-temperature gradient drying: The rolled dough sheets are dried in two stages. The first stage is dried for 30 minutes under hot air conditions of 45℃ and wind speed of 1.2-1.5m / s; the second stage is dried for 20 minutes under hot air conditions of 60℃ and wind speed of 1.8-2.0m / s, so that the moisture content of the noodles is reduced to 8-10%.

[0018] (4) Low temperature setting: Place the dried noodles in a cold air environment at 15℃ for 10 minutes to set.

[0019] Optionally, the three-stage gradient calendering in step (2) is completed in a single continuous process, and the gluten network is gradually densified by calendering rolls with three sets of rolls with progressively decreasing spacing.

[0020] Optionally, the drying process in step (3) is divided into two stages with specific temperature, wind speed and duration parameters. The 45°C drying stage aims to slowly remove moisture to avoid cracking, while the 60°C drying stage aims to precisely control humidity to complete the final drying.

[0021] Optionally, the low-temperature shaping process in step (4) is carried out using cold air with a uniformity of ≥98%, and the hardness of the product after shaping is controlled at 22-25N.

[0022] Optionally, the preparation method does not require the addition of any artificial thickeners, hardeners, or quality improvers throughout the process. The noodles' resistance to soaking is provided by the dense natural gluten network formed by the synergistic effect of the gradient rolling, gradient drying, and low-temperature setting processes.

[0023] Optionally, the prepared noodles can be fully rehydrated after being soaked in hot water at 95°C or above for ≤2.5 minutes, and the breakage rate after rehydration is ≤2%.

[0024] Therefore, this application has at least the following beneficial effects:

[0025] (1) In the embodiments of this application, the prickly pear powder is processed by low temperature freeze drying. Its moisture content is ≤5% and vitamin C content is ≥2000mg / 100g. During the preparation process, the natural vitamin C retention rate is ≥92% through the synergistic effect of three-stage gradient calendering and dual-temperature zone gradient drying, which is significantly higher than the conventional high temperature drying process (the vitamin C retention rate is usually less than 70%). Thus, it provides a highly active and stable natural vitamin C source in noodles, which helps to resist oxidation, promote collagen synthesis, and enhance the body's immunity.

[0026] (2) In the embodiments of this application, the combination of three-stage gradient calendering (thicknesses of 2.8mm, 1.8mm and 1.0mm respectively) and dual-temperature zone gradient drying (two stages of 45℃ and 60℃) promotes the gradual densification of the gluten network without adding artificial thickeners such as xanthan gum and sodium carboxymethyl cellulose, forming a uniform and stable natural structure, so that the rehydration time of the noodles is ≤2.5 minutes and the breakage rate after brewing is ≤2%, achieving the unity of convenient brewing and good eating texture, meeting the needs of modern fast-paced consumption;

[0027] (3) In the embodiments of this application, a dual-temperature gradient drying process is adopted. The first stage is slow drying at a low temperature of 45°C to avoid surface film formation and rapid evaporation of internal moisture, which can lead to cracking. The second stage is accelerated drying at a medium temperature of 60°C to accurately control the final moisture content to 8-10%. Then, it is subjected to low-temperature shaping treatment at 15°C to stabilize the product hardness at 22-25N. The noodles are firm and not easy to stick together. Moreover, no artificial preservatives or pigments are added during the entire processing, which is in line with the trend of clean labeling.

[0028] (4) The raw materials in this application embodiment only include quinoa powder, prickly pear powder, wheat flour and purified water, without any artificial thickeners, preservatives and pigments. The product ingredients are natural and simple. Quinoa powder provides complete protein and dietary fiber, prickly pear powder is rich in natural vitamin C and polyphenols, and wheat flour contributes to the gluten network. After compounding, they form nutritional complementarity, which is suitable for long-term consumption by consumers who pursue health and natural diet.

[0029] (5) In the embodiments of this application, a dense and uniform noodle microstructure is constructed by the synergy of gradient rolling, gradient drying and low temperature setting processes. The product’s resistance to soaking and storage stability can be achieved without relying on artificial thickeners and quality improvers. The production process is simple, energy consumption is controllable, and it is suitable for large-scale production. Moreover, the overall process design focuses on the protection of natural ingredients and the optimization of product texture, which is in line with the direction of green manufacturing and high-quality development of the food industry.

[0030] This solves the problems of insufficiently scientific raw material ratios, unreasonable preparation processes, and damage to the naturalness of products in existing technologies.

[0031] Additional aspects and advantages of this application will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of this application. Attached Figure Description

[0032] The above and / or additional aspects and advantages of this application will become apparent and readily understood from the following description of the embodiments taken in conjunction with the accompanying drawings, wherein:

[0033] Figure 1 This is a flowchart of a method for preparing prickly pear noodles with zero added vitamin C according to an embodiment of this application. Detailed Implementation

[0034] The technical solutions in the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of this application without creative effort are within the scope of protection of this application.

[0035] In the embodiments of this application, unless otherwise specified, the raw materials or processing techniques are conventional commercially available raw materials or conventional processing techniques in the art.

[0036] The present application will now be described with reference to specific embodiments. It should be noted that these embodiments are merely descriptive and do not limit the present application in any way.

[0037] Example 1

[0038] This application provides a prickly pear noodle with zero added vitamin C, the raw materials of which are composed of the following components by weight:

[0039] 55 servings of quinoa flour

[0040] 18 portions of prickly pear powder

[0041] 15 parts wheat flour

[0042] 12 portions of purified water;

[0043] The ingredients do not contain artificial thickeners, artificial preservatives, or artificial colors.

[0044] Among them, the prickly pear powder is a low-temperature freeze-dried powder with a moisture content of ≤5% and a vitamin C content of ≥2000mg / 100g.

[0045] The noodles have a rehydration time of ≤2.5 minutes, a breakage rate of ≤2% after soaking, and do not contain any artificial thickeners such as xanthan gum or sodium carboxymethyl cellulose.

[0046] The product is made through a process including three-stage gradient calendering, dual-temperature gradient drying and low-temperature setting, and the retention rate of natural vitamin C from prickly pear powder is ≥92%.

[0047] This application also proposes a method for preparing prickly pear noodles with zero added vitamin C, such as... Figure 1 As shown, it includes the following steps:

[0048] (1) Mixing and proofing: Mix all ingredients together and stir at 25°C for 30 minutes, then let the dough rest for 20 minutes;

[0049] Understandably, in this embodiment, thorough stirring is performed within a specific temperature range to ensure that the moisture evenly permeates all the powders, especially allowing the proteins in the quinoa powder and wheat flour to be fully hydrated and initially connected, laying the foundation for building a stable gluten structure. Subsequently, sufficient resting time allows the stress inside the dough to relax, the moisture distribution to be more even, and the initially formed gluten network to be stretched and strengthened, thereby significantly improving the extensibility and processability of the dough, providing a uniform and flexible material basis for the subsequent gradient rolling process, and helping to lock in the natural nutrients in the prickly pear powder.

[0050] (2) Three-stage gradient rolling: At 28℃, the proofed dough is rolled three times in sequence, with the thickness gradient after rolling being 2.8mm, 1.8mm and 1.0mm, and the rolling speed being 1.5m / min;

[0051] Understandably, in the embodiments of this application, the dough is gently and systematically rolled thinner at a suitable temperature. This process allows the protein fibers to fully extend and align, and the moisture distribution is more uniform, thereby significantly enhancing the overall toughness and structural strength of the dough sheet. This not only lays the foundation for the superior brewing resistance and smooth texture of the finished noodles, but also creates stable and efficient dehydration conditions for the subsequent gradient drying process.

[0052] (3) Dual-temperature gradient drying: The rolled dough sheets are dried in two stages. The first stage is dried for 30 minutes under hot air conditions of 45℃ and 1.2m / s; the second stage is dried for 20 minutes under hot air conditions of 60℃ and 1.8m / s, so that the moisture content of the noodles is reduced to 8%.

[0053] Understandably, the first stage in this embodiment is conducted at a lower temperature to allow moisture inside the dough to migrate outwards gradually, preventing excessively rapid drying and hardening that could lead to internal stress concentration and cracking, thus stabilizing the initial shape and structural integrity of the noodles. The subsequent second stage, at an appropriately increased temperature and airflow, intensifies the drying of the shaped structure, efficiently removing excess moisture to achieve the target moisture content. This gradual, progressively accelerating process synergistically protects the heat-sensitive nutrients in the prickly pear powder, ultimately resulting in noodles with uniform dryness, ideal rehydration properties, and a good texture.

[0054] (4) Low temperature setting: Place the dried noodles in a cold air environment at 15℃ for 10 minutes to set.

[0055] Understandably, in this embodiment, the cold air treatment rapidly stabilizes the temperature and moisture state of the noodles after gradient drying. This gentle cooling process effectively locks in the final shape and microstructure formed during the drying stage, significantly reducing the risk of deformation due to residual heat or internal stress, thereby ensuring the uniformity of product hardness and the long-term stability of its shape. It not only solidifies the excellent texture of the noodles but also provides ideal conditions for subsequent packaging and storage, serving as a crucial final guarantee for ensuring the finished product's excellent rehydration performance and resistance to re-soaking.

[0056] In step (2), the three-stage gradient calendering is completed in a continuous process, and the gluten network is gradually densified by calendering rolls with three sets of rolls with progressively decreasing spacing.

[0057] The drying process in step (3) is divided into two stages with specific temperature, wind speed and duration parameters. The 45°C drying stage aims to slowly remove moisture to avoid cracking, while the 60°C drying stage aims to precisely control humidity to complete the final drying.

[0058] In step (4), the low-temperature shaping process is carried out using cold air with a uniformity of ≥98%, and the hardness of the product after shaping is controlled at 22N.

[0059] The preparation method requires no artificial thickeners, hardeners, or quality improvers throughout the entire process. The noodles' resistance to soaking is provided by the dense natural gluten network formed by the synergistic effect of gradient rolling, gradient drying, and low-temperature setting processes.

[0060] The prepared noodles can be fully rehydrated after being soaked in hot water above 95℃ for ≤2.5 minutes, and the breakage rate after rehydration is ≤2%.

[0061] For example, 55 parts by weight of quinoa flour, 18 parts by weight of freeze-dried powder (moisture content ≤5%, vitamin C content ≥2000mg / 100g), 15 parts by weight of wheat flour, and 12 parts by weight of purified water are used as raw materials. Quinoa flour is rich in high-quality plant protein and dietary fiber, wheat flour can improve gluten toughness, and freeze-dried prickly pear powder can retain natural vitamin C to the maximum extent. Moreover, all raw materials are free of artificial thickeners, artificial preservatives, artificial colors, xanthan gum, sodium carboxymethyl cellulose, etc., truly achieving zero additives. All raw materials are stirred at 25℃ at a uniform speed for 30 minutes to ensure that the moisture evenly penetrates each powder. Then, the dough is allowed to rest for 20 minutes to relax the dough stress and initially strengthen the gluten network. Then, it is rolled in a three-stage continuous gradient at 28℃ with a thickness gradient of 2.8mm, 1.8mm, and 1.0mm and a speed of 1.5m / min to oriented the protein fibers and enhance the toughness of the dough sheet. The noodles are then dried sequentially at 45℃ and 1.2m / s for 30 minutes to slowly remove moisture and prevent cracking. They are then dried again at 60℃ and 1.8m / s for 20 minutes to precisely reduce the moisture content to 8%. Finally, they are placed in a cool air environment at 15℃ with a uniformity of ≥98% for 10 minutes to set, resulting in the finished product. This finished product has a rehydration time of ≤2.5 minutes, a breakage rate of ≤2% after brewing, a natural vitamin C retention rate of ≥92% in the prickly pear powder, a hardness controlled at 22N, a smooth and chewy texture, and is non-sticky, combining nutrition and convenience.

[0062] Example 2

[0063] This application provides a prickly pear noodle with zero added vitamin C, the raw materials of which are composed of the following components by weight:

[0064] Quinoa flour 57.5 servings

[0065] 19 portions of prickly pear powder

[0066] 17.5 parts wheat flour

[0067] 12.75 parts purified water;

[0068] The ingredients do not contain artificial thickeners, artificial preservatives, or artificial colors.

[0069] Among them, the prickly pear powder is a low-temperature freeze-dried powder with a moisture content of ≤5% and a vitamin C content of ≥2000mg / 100g.

[0070] The noodles have a rehydration time of ≤2.5 minutes, a breakage rate of ≤2% after soaking, and do not contain any artificial thickeners such as xanthan gum or sodium carboxymethyl cellulose.

[0071] The product is made through a process including three-stage gradient calendering, dual-temperature gradient drying and low-temperature setting, and the retention rate of natural vitamin C from prickly pear powder is ≥92%.

[0072] This application also proposes a method for preparing prickly pear noodles with zero added vitamin C, such as... Figure 1 As shown, it includes the following steps:

[0073] (1) Mixing and proofing: Mix all ingredients together and stir at 25°C for 31.25 minutes, then let the dough rest and proof for 20 minutes;

[0074] Understandably, in this embodiment, thorough stirring is performed within a specific temperature range to ensure that the moisture evenly permeates all the powders, especially allowing the proteins in the quinoa powder and wheat flour to be fully hydrated and initially connected, laying the foundation for building a stable gluten structure. Subsequently, sufficient resting time allows the stress inside the dough to relax, the moisture distribution to be more even, and the initially formed gluten network to be stretched and strengthened, thereby significantly improving the extensibility and processability of the dough, providing a uniform and flexible material basis for the subsequent gradient rolling process, and helping to lock in the natural nutrients in the prickly pear powder.

[0075] (2) Three-stage gradient rolling: At 28.5℃, the proofed dough is rolled three times in sequence, with the thickness gradient after rolling being 2.8mm, 1.8mm and 1.0mm, and the rolling speed being 1.58m / min;

[0076] Understandably, in the embodiments of this application, the dough is gently and systematically rolled thinner at a suitable temperature. This process allows the protein fibers to fully extend and align, and the moisture distribution is more uniform, thereby significantly enhancing the overall toughness and structural strength of the dough sheet. This not only lays the foundation for the superior brewing resistance and smooth texture of the finished noodles, but also creates stable and efficient dehydration conditions for the subsequent gradient drying process.

[0077] (3) Dual-temperature gradient drying: The rolled dough sheets are dried in two stages. The first stage is dried for 30 minutes under hot air conditions of 45℃ and 1.28m / s; the second stage is dried for 20 minutes under hot air conditions of 60℃ and 1.85m / s, so that the moisture content of the noodles is reduced to 8.5%.

[0078] Understandably, the first stage in this embodiment is conducted at a lower temperature to allow moisture inside the dough to migrate outwards gradually, preventing excessively rapid drying and hardening that could lead to internal stress concentration and cracking, thus stabilizing the initial shape and structural integrity of the noodles. The subsequent second stage, at an appropriately increased temperature and airflow, intensifies the drying of the shaped structure, efficiently removing excess moisture to achieve the target moisture content. This gradual, progressively accelerating process synergistically protects the heat-sensitive nutrients in the prickly pear powder, ultimately resulting in noodles with uniform dryness, ideal rehydration properties, and a good texture.

[0079] (4) Low temperature setting: Place the dried noodles in a cold air environment at 15℃ for 10 minutes to set.

[0080] Understandably, in this embodiment, the cold air treatment rapidly stabilizes the temperature and moisture state of the noodles after gradient drying. This gentle cooling process effectively locks in the final shape and microstructure formed during the drying stage, significantly reducing the risk of deformation due to residual heat or internal stress, thereby ensuring the uniformity of product hardness and the long-term stability of its shape. It not only solidifies the excellent texture of the noodles but also provides ideal conditions for subsequent packaging and storage, serving as a crucial final guarantee for ensuring the finished product's excellent rehydration performance and resistance to re-soaking.

[0081] In step (2), the three-stage gradient calendering is completed in a continuous process, and the gluten network is gradually densified by calendering rolls with three sets of rolls with progressively decreasing spacing.

[0082] The drying process in step (3) is divided into two stages with specific temperature, wind speed and duration parameters. The 45°C drying stage aims to slowly remove moisture to avoid cracking, while the 60°C drying stage aims to precisely control humidity to complete the final drying.

[0083] In step (4), the low-temperature shaping process is carried out with cold air with a uniformity of ≥98%, and the hardness of the product after shaping is controlled at 22.75N.

[0084] The preparation method requires no artificial thickeners, hardeners, or quality improvers throughout the entire process. The noodles' resistance to soaking is provided by the dense natural gluten network formed by the synergistic effect of gradient rolling, gradient drying, and low-temperature setting processes.

[0085] The prepared noodles can be fully rehydrated after being soaked in hot water above 95℃ for ≤2.5 minutes, and the breakage rate after rehydration is ≤2%.

[0086] Example 3

[0087] This application provides a prickly pear noodle with zero added vitamin C, the raw materials of which are composed of the following components by weight:

[0088] 60 servings of quinoa flour

[0089] 20 portions of prickly pear powder

[0090] 20 parts wheat flour

[0091] 13.5 parts purified water;

[0092] The ingredients do not contain artificial thickeners, artificial preservatives, or artificial colors.

[0093] Among them, the prickly pear powder is a low-temperature freeze-dried powder with a moisture content of ≤5% and a vitamin C content of ≥2000mg / 100g.

[0094] The noodles have a rehydration time of ≤2.5 minutes, a breakage rate of ≤2% after soaking, and do not contain any artificial thickeners such as xanthan gum or sodium carboxymethyl cellulose.

[0095] The product is made through a process including three-stage gradient calendering, dual-temperature gradient drying and low-temperature setting, and the retention rate of natural vitamin C from prickly pear powder is ≥92%.

[0096] This application also proposes a method for preparing prickly pear noodles with zero added vitamin C, such as... Figure 1 As shown, it includes the following steps:

[0097] (1) Mixing and proofing: Mix all ingredients together and stir at 26.5℃ for 32.5 minutes, then let the dough rest and proof for 20 minutes;

[0098] Understandably, in this embodiment, thorough stirring is performed within a specific temperature range to ensure that the moisture evenly permeates all the powders, especially allowing the proteins in the quinoa powder and wheat flour to be fully hydrated and initially connected, laying the foundation for building a stable gluten structure. Subsequently, sufficient resting time allows the stress inside the dough to relax, the moisture distribution to be more even, and the initially formed gluten network to be stretched and strengthened, thereby significantly improving the extensibility and processability of the dough, providing a uniform and flexible material basis for the subsequent gradient rolling process, and helping to lock in the natural nutrients in the prickly pear powder.

[0099] (2) Three-stage gradient rolling: At 29℃, the proofed dough is rolled three times in sequence, with the thickness gradient after rolling being 2.8mm, 1.8mm and 1.0mm, and the rolling speed being 1.65m / min;

[0100] Understandably, in the embodiments of this application, the dough is gently and systematically rolled thinner at a suitable temperature. This process allows the protein fibers to fully extend and align, and the moisture distribution is more uniform, thereby significantly enhancing the overall toughness and structural strength of the dough sheet. This not only lays the foundation for the superior brewing resistance and smooth texture of the finished noodles, but also creates stable and efficient dehydration conditions for the subsequent gradient drying process.

[0101] (3) Dual-temperature gradient drying: The rolled dough sheets are dried in two stages. The first stage is dried for 30 minutes under hot air conditions of 45℃ and 1.35m / s; the second stage is dried for 20 minutes under hot air conditions of 60℃ and 1.9m / s, so that the moisture content of the noodles is reduced to 9%.

[0102] Understandably, the first stage in this embodiment is conducted at a lower temperature to allow moisture inside the dough to migrate outwards gradually, preventing excessively rapid drying and hardening that could lead to internal stress concentration and cracking, thus stabilizing the initial shape and structural integrity of the noodles. The subsequent second stage, at an appropriately increased temperature and airflow, intensifies the drying of the shaped structure, efficiently removing excess moisture to achieve the target moisture content. This gradual, progressively accelerating process synergistically protects the heat-sensitive nutrients in the prickly pear powder, ultimately resulting in noodles with uniform dryness, ideal rehydration properties, and a good texture.

[0103] (4) Low temperature setting: Place the dried noodles in a cold air environment at 15℃ for 10 minutes to set.

[0104] Understandably, in this embodiment, the cold air treatment rapidly stabilizes the temperature and moisture state of the noodles after gradient drying. This gentle cooling process effectively locks in the final shape and microstructure formed during the drying stage, significantly reducing the risk of deformation due to residual heat or internal stress, thereby ensuring the uniformity of product hardness and the long-term stability of its shape. It not only solidifies the excellent texture of the noodles but also provides ideal conditions for subsequent packaging and storage, serving as a crucial final guarantee for ensuring the finished product's excellent rehydration performance and resistance to re-soaking.

[0105] In step (2), the three-stage gradient calendering is completed in a continuous process, and the gluten network is gradually densified by calendering rolls with three sets of rolls with progressively decreasing spacing.

[0106] The drying process in step (3) is divided into two stages with specific temperature, wind speed and duration parameters. The 45°C drying stage aims to slowly remove moisture to avoid cracking, while the 60°C drying stage aims to precisely control humidity to complete the final drying.

[0107] In step (4), the low-temperature shaping process is carried out with cold air with a uniformity of ≥98%, and the hardness of the product after shaping is controlled at 23.5N.

[0108] The preparation method requires no artificial thickeners, hardeners, or quality improvers throughout the entire process. The noodles' resistance to soaking is provided by the dense natural gluten network formed by the synergistic effect of gradient rolling, gradient drying, and low-temperature setting processes.

[0109] The prepared noodles can be fully rehydrated after being soaked in hot water above 95℃ for ≤2.5 minutes, and the breakage rate after rehydration is ≤2%.

[0110] Example 4

[0111] This application provides a prickly pear noodle with zero added vitamin C, the raw materials of which are composed of the following components by weight:

[0112] 62.5 servings of quinoa flour

[0113] 21 portions of prickly pear powder

[0114] 22.5 parts wheat flour

[0115] 14.25 parts purified water;

[0116] The ingredients do not contain artificial thickeners, artificial preservatives, or artificial colors.

[0117] Among them, the prickly pear powder is a low-temperature freeze-dried powder with a moisture content of ≤5% and a vitamin C content of ≥2000mg / 100g.

[0118] The noodles have a rehydration time of ≤2.5 minutes, a breakage rate of ≤2% after soaking, and do not contain any artificial thickeners such as xanthan gum or sodium carboxymethyl cellulose.

[0119] The product is made through a process including three-stage gradient calendering, dual-temperature gradient drying and low-temperature setting, and the retention rate of natural vitamin C from prickly pear powder is ≥92%.

[0120] This application also proposes a method for preparing prickly pear noodles with zero added vitamin C, such as... Figure 1 As shown, it includes the following steps:

[0121] (1) Mixing and proofing: Mix all ingredients together and stir at 27.25℃ for 33.75 minutes, then let the dough rest and proof for 20 minutes;

[0122] Understandably, in this embodiment, thorough stirring is performed within a specific temperature range to ensure that the moisture evenly permeates all the powders, especially allowing the proteins in the quinoa powder and wheat flour to be fully hydrated and initially connected, laying the foundation for building a stable gluten structure. Subsequently, sufficient resting time allows the stress inside the dough to relax, the moisture distribution to be more even, and the initially formed gluten network to be stretched and strengthened, thereby significantly improving the extensibility and processability of the dough, providing a uniform and flexible material basis for the subsequent gradient rolling process, and helping to lock in the natural nutrients in the prickly pear powder.

[0123] (2) Three-stage gradient rolling: at 29.5℃, the proofed dough is rolled three times in sequence, with the thickness gradient after rolling being 2.8mm, 1.8mm and 1.0mm, and the rolling speed being 1.73m / min;

[0124] Understandably, in the embodiments of this application, the dough is gently and systematically rolled thinner at a suitable temperature. This process allows the protein fibers to fully extend and align, and the moisture distribution is more uniform, thereby significantly enhancing the overall toughness and structural strength of the dough sheet. This not only lays the foundation for the superior brewing resistance and smooth texture of the finished noodles, but also creates stable and efficient dehydration conditions for the subsequent gradient drying process.

[0125] (3) Dual-temperature gradient drying: The rolled dough sheets are dried in two stages. The first stage is dried for 30 minutes under hot air conditions of 45℃ and 1.43m / s; the second stage is dried for 20 minutes under hot air conditions of 60℃ and 1.95m / s, so that the moisture content of the noodles is reduced to 9.5%.

[0126] Understandably, the first stage in this embodiment is conducted at a lower temperature to allow moisture inside the dough to migrate outwards gradually, preventing excessively rapid drying and hardening that could lead to internal stress concentration and cracking, thus stabilizing the initial shape and structural integrity of the noodles. The subsequent second stage, at an appropriately increased temperature and airflow, intensifies the drying of the shaped structure, efficiently removing excess moisture to achieve the target moisture content. This gradual, progressively accelerating process synergistically protects the heat-sensitive nutrients in the prickly pear powder, ultimately resulting in noodles with uniform dryness, ideal rehydration properties, and a good texture.

[0127] (4) Low temperature setting: Place the dried noodles in a cold air environment at 15℃ for 10 minutes to set.

[0128] Understandably, in this embodiment, the cold air treatment rapidly stabilizes the temperature and moisture state of the noodles after gradient drying. This gentle cooling process effectively locks in the final shape and microstructure formed during the drying stage, significantly reducing the risk of deformation due to residual heat or internal stress, thereby ensuring the uniformity of product hardness and the long-term stability of its shape. It not only solidifies the excellent texture of the noodles but also provides ideal conditions for subsequent packaging and storage, serving as a crucial final guarantee for ensuring the finished product's excellent rehydration performance and resistance to re-soaking.

[0129] In step (2), the three-stage gradient calendering is completed in a continuous process, and the gluten network is gradually densified by calendering rolls with three sets of rolls with progressively decreasing spacing.

[0130] The drying process in step (3) is divided into two stages with specific temperature, wind speed and duration parameters. The 45°C drying stage aims to slowly remove moisture to avoid cracking, while the 60°C drying stage aims to precisely control humidity to complete the final drying.

[0131] In step (4), the low-temperature shaping process is carried out with cold air with a uniformity of ≥98%, and the hardness of the product after shaping is controlled at 24.25N.

[0132] The preparation method requires no artificial thickeners, hardeners, or quality improvers throughout the entire process. The noodles' resistance to soaking is provided by the dense natural gluten network formed by the synergistic effect of gradient rolling, gradient drying, and low-temperature setting processes.

[0133] The prepared noodles can be fully rehydrated after being soaked in hot water above 95℃ for ≤2.5 minutes, and the breakage rate after rehydration is ≤2%.

[0134] Example 5

[0135] This application provides a prickly pear noodle with zero added vitamin C, the raw materials of which are composed of the following components by weight:

[0136] 65 servings of quinoa flour

[0137] 22 portions of prickly pear powder

[0138] 25 parts wheat flour

[0139] 15 portions of purified water;

[0140] The ingredients do not contain artificial thickeners, artificial preservatives, or artificial colors.

[0141] Among them, the prickly pear powder is a low-temperature freeze-dried powder with a moisture content of ≤5% and a vitamin C content of ≥2000mg / 100g.

[0142] The noodles have a rehydration time of ≤2.5 minutes, a breakage rate of ≤2% after soaking, and do not contain any artificial thickeners such as xanthan gum or sodium carboxymethyl cellulose.

[0143] The product is made through a process including three-stage gradient calendering, dual-temperature gradient drying and low-temperature setting, and the retention rate of natural vitamin C from prickly pear powder is ≥92%.

[0144] This application also proposes a method for preparing prickly pear noodles with zero added vitamin C, such as... Figure 1 As shown, it includes the following steps:

[0145] (1) Mixing and proofing: Mix all ingredients together and stir at 28°C for 35 minutes, then let the dough rest for 20 minutes;

[0146] Understandably, in this embodiment, thorough stirring is performed within a specific temperature range to ensure that the moisture evenly permeates all the powders, especially allowing the proteins in the quinoa powder and wheat flour to be fully hydrated and initially connected, laying the foundation for building a stable gluten structure. Subsequently, sufficient resting time allows the stress inside the dough to relax, the moisture distribution to be more even, and the initially formed gluten network to be stretched and strengthened, thereby significantly improving the extensibility and processability of the dough, providing a uniform and flexible material basis for the subsequent gradient rolling process, and helping to lock in the natural nutrients in the prickly pear powder.

[0147] (2) Three-stage gradient rolling: at 30℃, the proofed dough is rolled three times in sequence, with the thickness gradient after rolling being 2.8mm, 1.8mm and 1.0mm, and the rolling speed being 1.8m / min;

[0148] Understandably, in the embodiments of this application, the dough is gently and systematically rolled thinner at a suitable temperature. This process allows the protein fibers to fully extend and align, and the moisture distribution is more uniform, thereby significantly enhancing the overall toughness and structural strength of the dough sheet. This not only lays the foundation for the superior brewing resistance and smooth texture of the finished noodles, but also creates stable and efficient dehydration conditions for the subsequent gradient drying process.

[0149] (3) Dual-temperature gradient drying: The rolled dough sheets are dried in two stages. The first stage is dried for 30 minutes under hot air conditions of 45℃ and 1.5m / s; the second stage is dried for 20 minutes under hot air conditions of 60℃ and 2.0m / s, so that the moisture content of the noodles is reduced to 10%.

[0150] Understandably, the first stage in this embodiment is conducted at a lower temperature to allow moisture inside the dough to migrate outwards gradually, preventing excessively rapid drying and hardening that could lead to internal stress concentration and cracking, thus stabilizing the initial shape and structural integrity of the noodles. The subsequent second stage, at an appropriately increased temperature and airflow, intensifies the drying of the shaped structure, efficiently removing excess moisture to achieve the target moisture content. This gradual, progressively accelerating process synergistically protects the heat-sensitive nutrients in the prickly pear powder, ultimately resulting in noodles with uniform dryness, ideal rehydration properties, and a good texture.

[0151] (4) Low temperature setting: Place the dried noodles in a cold air environment at 15℃ for 10 minutes to set.

[0152] Understandably, in this embodiment, the cold air treatment rapidly stabilizes the temperature and moisture state of the noodles after gradient drying. This gentle cooling process effectively locks in the final shape and microstructure formed during the drying stage, significantly reducing the risk of deformation due to residual heat or internal stress, thereby ensuring the uniformity of product hardness and the long-term stability of its shape. It not only solidifies the excellent texture of the noodles but also provides ideal conditions for subsequent packaging and storage, serving as a crucial final guarantee for ensuring the finished product's excellent rehydration performance and resistance to re-soaking.

[0153] In step (2), the three-stage gradient calendering is completed in a continuous process, and the gluten network is gradually densified by calendering rolls with three sets of rolls with progressively decreasing spacing.

[0154] The drying process in step (3) is divided into two stages with specific temperature, wind speed and duration parameters. The 45°C drying stage aims to slowly remove moisture to avoid cracking, while the 60°C drying stage aims to precisely control humidity to complete the final drying.

[0155] In step (4), the low-temperature shaping process is treated with cold air with a uniformity of ≥98%, and the hardness of the product after shaping is controlled at 25N.

[0156] The preparation method requires no artificial thickeners, hardeners, or quality improvers throughout the entire process. The noodles' resistance to soaking is provided by the dense natural gluten network formed by the synergistic effect of gradient rolling, gradient drying, and low-temperature setting processes.

[0157] The prepared noodles can be fully rehydrated after being soaked in hot water above 95℃ for ≤2.5 minutes, and the breakage rate after rehydration is ≤2%.

[0158] Comparative Example 1

[0159] This application provides a method for preparing prickly pear noodles with zero added vitamin C, comprising the following steps:

[0160] (1) Mixing and proofing: Mix all ingredients together and stir at 26°C for 32 minutes, then let the dough rest for 20 minutes;

[0161] (2) Equal thickness rolling: At 29℃, the proofed dough was rolled three times in sequence, and the thickness of each rolled dough was 2.0 mm. The rolling speed was 2.0 m / min.

[0162] (3) Dual-temperature gradient drying: The rolled dough sheets are dried in two stages. The first stage is dried for 30 minutes under hot air conditions of 45℃ and 1.3m / s; the second stage is dried for 20 minutes under hot air conditions of 60℃ and 1.9m / s, so that the moisture content of the noodles is reduced to 9%.

[0163] (4) Low temperature setting: Place the dried noodles in a cold air environment at 15℃ for 10 minutes to set.

[0164] Comparative Example 2

[0165] This application provides a method for preparing prickly pear noodles with zero added vitamin C, comprising the following steps:

[0166] (1) Mixing and proofing: Mix all ingredients together and stir at 26°C for 32 minutes, then let the dough rest for 20 minutes;

[0167] (2) Three-stage gradient rolling: At 29℃, the proofed dough is rolled three times in sequence, with the thickness gradient after rolling being 2.8mm, 1.8mm and 1.0mm, and the rolling speed being 1.6m / min;

[0168] (3) Single-zone constant temperature drying: The rolled dough sheets are dried at a constant temperature of 55℃ and a wind speed of 1.5m / s for 50 minutes to reduce the moisture content of the noodles to 9%;

[0169] (4) Low temperature setting: Place the dried noodles in a cold air environment at 15℃ for 10 minutes to set.

[0170] Comparative Example 3

[0171] This application provides a method for preparing prickly pear noodles with zero added vitamin C, comprising the following steps:

[0172] (1) Mixing and proofing: Mix all ingredients together and stir at 31°C for 20 minutes, then let the dough rest for 10 minutes;

[0173] (2) Three-stage gradient rolling: At 29℃, the proofed dough is rolled three times in sequence, with the thickness gradient after rolling being 2.8mm, 1.8mm and 1.0mm, and the rolling speed being 1.6m / min;

[0174] (3) Dual-temperature gradient drying: The rolled dough sheets are dried in two stages. The first stage is dried for 30 minutes under hot air conditions of 45℃ and 1.3m / s; the second stage is dried for 20 minutes under hot air conditions of 60℃ and 1.9m / s, so that the moisture content of the noodles is reduced to 9%.

[0175] (4) Setting at room temperature: Place the dried noodles in a room temperature environment of 25°C for 5 minutes to set.

[0176] Performance testing

[0177] According to industry standards and food texture evaluation methods, the prickly pear noodles with 0 added vitamin C prepared in Examples 1–5 and Comparative Examples 1–3 were tested for rehydration performance, texture characteristics, nutrient retention and sensory quality. The test results are shown in Tables 1 and 2 below.

[0178] Table 1 Rehydration and Texture Performance Tests ; As shown in Table 1, the vitamin C-free prickly pear noodles prepared in Examples 1–5 of this invention are significantly superior to Comparative Examples 1–3 in terms of rehydration time, fracture rate after rehydration, and textural properties. Specifically:

[0179] Rehydration performance: The rehydration time of all examples was ≤2.5 minutes, and the breakage rate after rehydration was ≤2%, showing excellent performance. However, the rehydration time of Comparative Example 1 (equal thickness calendering) was extended to 3.2 minutes, and the breakage rate increased to 4.5%. The rehydration time of Comparative Example 2 (single temperature zone drying) and Comparative Example 3 (high temperature kneading and room temperature setting) was further extended, and the breakage rates reached 5.2% and 6.0%, respectively. This indicates that the dense gluten network constructed by the three-stage gradient calendering and dual-temperature zone gradient drying can effectively promote rapid and uniform water penetration while maintaining the integrity of the surface structure.

[0180] Texture properties: The hardness (22–25 N), elasticity (2.8–3.2 mm), and chewiness (12.5–14.5 mJ) of the examples were significantly higher than those of the comparative examples. Comparative Example 1 suffered from insufficient uniformity in calendering thickness and inadequate gluten extension, resulting in decreased hardness and elasticity. Comparative Example 2 suffered from uneven dehydration inside and outside the dough due to a single temperature range during the drying process, leading to microcracks and further weakening the texture. Comparative Example 3 suffered from excessively high kneading temperature and insufficient setting temperature, resulting in insufficient formation and stabilization of the gluten network and the lowest texture properties.

[0181] Table 2. Nutritional Component Retention and Sensory Quality Tests ; As shown in Table 2, the embodiments of the present invention also demonstrate excellent performance in terms of vitamin C retention and sensory quality:

[0182] Nutritional retention: In the examples, the vitamin C retention rate was ≥92.5%, significantly higher than that of Comparative Example 1 (88.0%), Comparative Example 2 (85.5%), and Comparative Example 3 (80.2%). This is mainly due to the selection of low-temperature freeze-dried prickly pear powder and the gentle process of dual-temperature gradient drying + low-temperature setting, which minimizes the loss of heat-sensitive nutrients.

[0183] Sensory quality: The examples all scored ≥9.0 in color, aroma, taste, and overall acceptability, demonstrating stable and excellent performance. The comparative examples, however, had slightly darker colors, less aroma, and harder or looser textures due to deviations from the optimized process parameters, resulting in generally lower scores. Comparative example 3, in particular, suffered from a significant decrease in aroma and taste scores due to the loss of some volatile components in the prickly pear powder caused by excessively high kneading temperature.

[0184] In summary, this application presents a zero-additive vitamin C prickly pear noodle and its preparation method. Under conditions completely free of artificial additives, through a scientific ratio of quinoa flour, prickly pear flour, and wheat flour, and relying on a synergistic process system of three-stage gradient calendering, dual-temperature zone gradient drying, and low-temperature setting, the product achieves comprehensive optimization in rehydration, texture, nutrition, and sensory aspects. Performance tests show that the product rehydrates rapidly (≤2.5 minutes) with intact structure (fracture rate ≤2%), exhibiting excellent texture (hardness 22–25 N, elasticity 2.8–3.2 mm, chewiness 12.5–14.5 mJ), effectively meeting the convenience and taste requirements of instant noodles. Regarding nutrient retention, thanks to the gentle processing technology, the retention rate of natural vitamin C in prickly pear is over 92.5%, maximizing the preservation of active ingredients. Sensory evaluation shows that it has a natural color, pure aroma, and smooth, harmonious taste, with an overall acceptance score exceeding 9.0, demonstrating stable and excellent performance. In contrast, comparative products using non-optimized processes such as uniform thickness calendering, single-temperature zone drying, or unpredictable shaping showed significantly inferior performance in rehydration time, breakage rate, texture indicators, vitamin C retention rate, and sensory evaluation. Comparative Example 3, in particular, suffered from excessively high kneading temperature and insufficient shaping, resulting in a vitamin C retention rate of only 80.2%, and a marked decline in overall quality. These results not only validate the dual advantages of this process system in building a dense, natural gluten network and protecting heat-sensitive nutrients, but also highlight its practical value in the context of clean label trends, balancing efficient processing, high nutrient retention, and a superior eating experience.

[0185] The noodles according to the embodiments of this application use quinoa powder, prickly pear powder, wheat flour and purified water as the only raw materials, without any artificial thickeners, preservatives and pigments. The prickly pear powder is made using a low-temperature freeze-drying process, and the natural vitamin C is highly retained through the synergistic effect of three-stage gradient rolling and dual-temperature zone gradient drying. At the same time, this synergistic process is combined with a 15°C low-temperature shaping treatment, which not only promotes the densification of the gluten network, but also makes the noodles easy to brew with short rehydration time and low breakage rate. It also precisely controls the product's moisture and hardness, achieving a firm shape and good texture that does not stick together. Furthermore, it allows the raw materials to complement each other nutritionally. The overall process is simple, energy consumption is controllable and suitable for large-scale production, which not only meets the trend of clean labeling, but also conforms to the direction of green manufacturing and high-quality development of the food industry.

[0186] Although embodiments of this application have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of this application, the scope of which is defined by the appended claims and their equivalents.

[0187] The present application and its embodiments have been described above. This description is not restrictive, and the actual application is not limited thereto. In conclusion, if a person skilled in the art is inspired by this description and designs a similar structure and embodiment without departing from the spirit of this application, such design should fall within the protection scope of this application.

Claims

1. A prickly pear noodle with zero added vitamin C, characterized in that, The raw material consists of the following components in parts by weight: 55-65 parts quinoa flour 18-22 parts of prickly pear powder 15-25 parts wheat flour 12-15 parts purified water; The raw materials do not contain artificial thickeners, artificial preservatives, or artificial colors.

2. The prickly pear noodle with zero added vitamin C according to claim 1, characterized in that, The prickly pear powder is a low-temperature freeze-dried powder with a moisture content of ≤5% and a vitamin C content of ≥2000mg / 100g.

3. The prickly pear noodle with zero added vitamin C according to claim 1, characterized in that, The noodles have a rehydration time of ≤2.5 minutes, a breakage rate of ≤2% after soaking, and do not contain any artificial thickeners such as xanthan gum or sodium carboxymethyl cellulose.

4. The prickly pear noodle with zero added vitamin C according to claim 1, characterized in that, The product is produced through a process including three-stage gradient calendering, dual-temperature gradient drying, and low-temperature setting, in which the retention rate of natural vitamin C from prickly pear powder is ≥92%.

5. A method for preparing prickly pear noodles with zero added vitamin C, characterized in that, Includes the following steps: (1) Mixing and proofing: Mix all ingredients together and stir at 25-28℃ for 30-35 minutes, then let the dough rest for 20 minutes; (2) Three-stage gradient rolling: at 28-30℃, the proofed dough is rolled three times in sequence, with the thickness gradient after rolling being 2.8mm, 1.8mm and 1.0mm, and the rolling speed being 1.5-1.8m / min; (3) Dual-temperature gradient drying: The rolled dough sheets are dried in two stages. The first stage is dried for 30 minutes under hot air conditions of 45℃ and wind speed of 1.2-1.5m / s; the second stage is dried for 20 minutes under hot air conditions of 60℃ and wind speed of 1.8-2.0m / s, so that the moisture content of the noodles is reduced to 8-10%. (4) Low temperature setting: Place the dried noodles in a cold air environment at 15℃ for 10 minutes to set.

6. The method for preparing a vitamin C-free prickly pear noodle according to claim 5, characterized in that, The three-stage gradient calendering in step (2) is completed in a continuous process, and the gluten network is gradually densified by calendering rolls with three sets of rolls with progressively decreasing spacing.

7. The method for preparing a vitamin C-free prickly pear noodle according to claim 5, characterized in that, The drying process in step (3) is divided into two stages with specific temperature, wind speed and duration parameters. The 45°C drying stage aims to slowly remove moisture to avoid cracking, while the 60°C drying stage aims to precisely control humidity to complete the final drying.

8. The method for preparing a vitamin C-free prickly pear noodle according to claim 5, characterized in that, The low-temperature shaping process in step (4) is carried out using cold air with a uniformity of ≥98%, and the hardness of the product after shaping is controlled at 22-25N.

9. The method for preparing a vitamin C-free prickly pear noodle according to claim 5, characterized in that, The preparation method requires no artificial thickeners, hardeners, or quality improvers throughout the entire process. The noodles' resistance to soaking is provided by the dense natural gluten network formed by the synergistic effect of the gradient rolling, gradient drying, and low-temperature setting processes.

10. The method for preparing a vitamin C-free prickly pear noodle according to claim 5, characterized in that, The prepared noodles can be fully rehydrated after being soaked in hot water above 95℃ for ≤2.5 minutes, and the breakage rate after rehydration is ≤2%.

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