Composition for improving quality of raw wet noodles and application

Abstract

The invention provides a composition for improving the quality of raw wet noodles, which comprises the following components in percentage by weight: 10-35% of yeast cell wall, 15-35% of emulsifier, 1-10% of thickener, 10-35% of protein powder and 20-35% of starch. The noodles prepared from the composition for improving the quality of the raw wet noodles, provided by the invention, have relatively high hardness, elasticity and chewiness and relatively low adhesion, and are good in taste, high in quality and relatively long in shelf life.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a composition for improving the quality of fresh noodles and its application. Background Technology

[0002] Freshly made noodles are a type of noodle product made primarily from wheat flour. They are characterized by a high moisture content, typically between 15% and 45% (QB / T 5472-2020), similar to homemade hand-pulled noodles. Freshly made noodles have a good texture and are popular with consumers. However, commercially available freshly made noodles generally suffer from poor hardness, elasticity, chewiness, and stickiness. Furthermore, their high moisture content makes them highly susceptible to spoilage during production, storage, transportation, and sales, significantly shortening their shelf life.

[0003] Furthermore, fresh noodles, made primarily from wheat flour, cause a rapid rise in glycemic index and have a limited nutritional profile, failing to meet the needs of health-conscious consumers and those trying to lose weight. Buckwheat noodles, on the other hand, are rich in nutrients and have a low glycemic index, making them popular among consumers. However, most commercially available buckwheat noodles are dried noodles, which have a significantly inferior taste compared to fresh noodles.

[0004] To address the aforementioned problems, providing a composition that improves the quality of fresh noodles and is also rich in nutrients has become a problem that needs to be solved. Summary of the Invention

[0005] In view of this, the technical problem to be solved by the present invention is to provide a composition for improving the quality of fresh noodles and its application. The composition for improving the quality of fresh noodles provided by the present invention can improve the quality and nutrition of fresh noodles.

[0006] This invention provides a composition for improving the quality of fresh noodles, comprising, by weight percentage:

[0007] Yeast cell wall 10%-35%, emulsifier 15%-35%, thickener 1%-10%, protein powder 10-35%, starch 20%-35%.

[0008] Preferably, the yeast cell wall contains 30%–35% β-glucan and 30%–35% mannan.

[0009] The yeast cell walls are expanded and pulverized to a particle size of 80–120 mesh.

[0010] Preferably, the emulsifier comprises one or more of mono- and diglycerides of fatty acids, mono- and diglycerides of diacetyl tartrate, soybean lecithin, and sodium / calcium stearoyl lactylate, preferably one or more of mono- and diglycerides of diacetyl tartrate, soybean lecithin, and mono- and diglycerides of fatty acids, more preferably a mixture of liquid mono- and diglycerides of diacetyl tartrate, soybean lecithin, and mono- and diglycerides of fatty acids in a mass ratio of 2:1:1.

[0011] Preferably, the thickener comprises one or more of xanthan gum, phosphate, and sodium alginate, and is preferably a mixture of xanthan gum, phosphate, and sodium alginate in a mass ratio of 2:5:2.

[0012] Preferably, the protein powder comprises one or more of casein powder, soy protein powder, and whey protein powder.

[0013] Preferably, the starch comprises one or more of corn starch, potato starch, and tapioca starch.

[0014] The present invention also provides a fresh wet noodle, comprising the above-described composition for improving the quality of fresh wet noodles.

[0015] Preferably, the raw materials for preparing the fresh noodles include:

[0016] One or more of flour and grain flour in 100 parts by weight, 8 to 13 parts by weight of a composition for improving the quality of raw and wet noodles, 1 to 3 parts by weight of salt, and 1 to 3 parts by weight of vegetable oil.

[0017] Preferably, the mixed grain powder includes one or more of buckwheat powder, sorghum powder, oat powder, barley powder, and Job's tears powder.

[0018] Preferably, the vegetable oil includes one or more of soybean oil, rapeseed oil, cottonseed oil, rice bran oil, corn oil, sunflower seed oil, peanut oil, camellia seed oil, and sesame oil.

[0019] Compared with existing technologies, this invention provides a composition for improving the quality of fresh noodles, comprising, by weight percentage: 10%-35% yeast cell wall, 15%-35% emulsifier, 1%-10% thickener, 10-35% protein powder, and 20%-35% starch. Noodles prepared using the composition provided by this invention exhibit higher hardness, elasticity, and chewiness, as well as lower adhesiveness, resulting in better taste, higher quality, and a longer shelf life. Detailed Implementation

[0020] This invention provides a composition for improving the quality of fresh noodles, comprising, by weight percentage:

[0021] Yeast cell wall 10%-35%, emulsifier 15%-35%, thickener 1%-10%, protein powder 10-35%, starch 20%-35%.

[0022] The composition for improving the quality of fresh noodles provided by the present invention comprises 10%-35% yeast cell wall, which can be 10%, 12%, 14%, 15%, 16%, 18%, 20%, 22%, 24%, 25%, 26%, 28%, 30%, 32%, 34%, 35%, or any value between 10% and 35%.

[0023] The yeast cell wall contains β-glucan at a content of 30%-35%, which can be any value between 30%, 31.5%, 32%, 32.5%, 33%, 33.5%, 34%, 34.5%, 35%, or 30%-35%; and mannan at a content of 30%-35%, which can be any value between 30%, 31.5%, 32%, 32.5%, 33%, 33.5%, 34%, 34.5%, 35%, or 30%-35%.

[0024] In this invention, the polysaccharides in the yeast cell wall play a role in improving the chewiness and adhesion of noodles. β-glucan and mannan, in particular, possess excellent water absorption properties and form a stable gel after dissolving at high temperatures. Due to the presence of mannose covalently bound to the protein backbone, the mannoproteins in the yeast cell wall possess a hydrophilic-lipophilic structure similar to surfactants and many emulsifiers. Simultaneously, β-glucan also exhibits good oil-water emulsion stability. Therefore, the yeast cell wall also functions as an emulsifier and thickener.

[0025] In this invention, the yeast cell wall is puffed and pulverized to a particle size of 80-120 mesh, which can be any value between 80, 90, 100, 110, 120, or 80-120 mesh.

[0026] The composition for improving the quality of raw and wet noodles provided by the present invention includes 15%-35% emulsifier, which can be any value between 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, or 15%-35%.

[0027] The emulsifier comprises one or more of mono- and diglycerides of fatty acids, diacetyl tartaric acid mono- and diglycerides (DATEM), soybean lecithin, and sodium / calcium stearoyl lactylate (SSL / CSL), preferably one or more of diacetyl tartaric acid mono- and diglycerides, soybean lecithin, and mono- and diglycerides of fatty acids, more preferably a mixture of diacetyl tartaric acid mono- and diglycerides, soybean lecithin, and mono- and diglycerides of fatty acids in a mass ratio of 2:1:1. The diacetyl tartaric acid mono- and diglycerides can be a liquid or a solid raw material, preferably a liquid raw material.

[0028] The composition for improving the quality of fresh noodles provided by this invention further includes a thickener of 1%-10%, which can be any value between 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or 1%-10%. The thickener comprises one or more of xanthan gum, phosphate, and sodium alginate, preferably a mixture of xanthan gum, phosphate, and sodium alginate in a mass ratio of 2:5:2.

[0029] The composition for improving the quality of fresh noodles provided by this invention further includes 10-35% protein powder, which can be any value between 10%, 12%, 14%, 15%, 16%, 18%, 20%, 22%, 24%, 25%, 26%, 28%, 30%, 32%, 34%, 35%, or between 10% and 35%. The protein powder comprises one or more of casein powder, soy protein powder, and whey protein powder.

[0030] The composition for improving the quality of fresh noodles provided by this invention further includes 20%-35% starch, which can be any value between 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, or between 20% and 35%. The starch comprises one or more of corn starch, potato starch, and tapioca starch.

[0031] In this invention, the method for preparing the composition for improving the quality of fresh noodles includes the following steps:

[0032] Yeast cell walls, emulsifiers, thickeners, protein powder, and starch are mixed to obtain a composition that improves the quality of fresh wet noodles.

[0033] The present invention does not impose any special restrictions on the mixing method; any mixing method known to those skilled in the art is acceptable.

[0034] The present invention also provides a fresh wet noodle, comprising the above-described composition for improving the quality of fresh wet noodles.

[0035] In some specific embodiments of the present invention, the raw materials for preparing the fresh noodles include:

[0036] One or more of flour and grain flour in 100 parts by weight, 3 to 10 parts by weight of a composition for improving the quality of raw and wet noodles, 1 to 3 parts by weight of salt, and 1 to 3 parts by weight of vegetable oil.

[0037] In this invention, the raw wet noodles are made primarily from one or more of wheat flour and mixed grain flour, wherein the mixed grain flour includes one or more of buckwheat flour, sorghum flour, oat flour, barley flour, and Job's tears flour.

[0038] Based on 100 parts by weight of one or more of flour and mixed grain flour, the raw materials for preparing the raw wet noodles include 3 to 10 parts by weight of a composition that improves the quality of the raw wet noodles, which can be 3, 4, 5, 6, 7, 8, 9, 10, or any value between 3 and 10 parts by weight.

[0039] The raw materials for preparing the fresh noodles also include 1 to 3 parts by weight of salt, which can be 1, 1.5, 2, 2.5, 3, or any value between 1 and 3 parts by weight.

[0040] The raw materials for preparing the fresh noodles also include 1 to 3 parts by weight of vegetable oil, which can be 1, 1.5, 2, 2.5, 3, or any value between 1 and 3 parts by weight. The vegetable oil includes one or more of soybean oil, rapeseed oil, cottonseed oil, rice bran oil, corn oil, sunflower seed oil, peanut oil, camellia seed oil, and sesame oil.

[0041] The raw materials for preparing the fresh noodles also include water, and the amount of water added is appropriate according to the quantity of the fresh noodles product. In some specific embodiments of the present invention, the raw materials for preparing the fresh noodles include 30 to 35 parts by weight of water, which can be 30, 31, 32, 33, 34, 35, or any value between 30 and 35 parts by weight.

[0042] The present invention does not impose any special restrictions on the preparation method of the raw wet noodles; any method known to those skilled in the art for preparing raw wet noodles is acceptable.

[0043] In some specific embodiments of the present invention, the method for preparing the raw wet noodles includes the following steps:

[0044] Mix one or more of flour and mixed grain flour, a composition that improves the quality of raw wet noodles, salt, and vegetable oil evenly, add water to knead the dough, roll it out, and cut it into strips to obtain raw wet noodles.

[0045] In this invention, the polysaccharides in the yeast cell wall play a role in improving the chewiness and adhesiveness of noodles. The addition of emulsifiers and thickeners can improve the hardness and elasticity of the noodles. A combination of multiple emulsifiers and thickeners is more effective than a single substance, and the addition of thickeners can also improve the quality of whole grain noodles. Regarding taste, the addition of yeast cell walls, thickeners, and emulsifiers all provide some improvement. Furthermore, the addition of yeast cell walls can extend the shelf life of the noodles.

[0046] To further understand the present invention, the following description, in conjunction with embodiments, illustrates the composition for improving the quality of fresh noodles and its application. The scope of protection of the present invention is not limited to the following embodiments.

[0047] Unless otherwise specified, all raw materials used in the following examples and comparative examples are commercially available products.

[0048] Among them, the yeast cell wall, yeast cell wall (with β-glucan removed), yeast cell wall (with mannan removed), and yeast cell wall (with mannan replaced by xylan) were purchased from Angel Yeast Co., Ltd.

[0049] Examples 1-5

[0050] 1. See Table 1 for the formula.

[0051] Table 1 Formulation Table (parts by weight)

[0052] weight Example 1 Example 2 Example 3 Example 4 Example 5 powdered raw materials 100 100 100 100 100 salt 1 3 2 1 1 soybean oil 1 3 2 2 2 water 31 30 31 31 32 Yeast cell wall 1 3 2 3 3 Soybean phospholipids 1 1.5 1 0.5 0.5 Liquid DATEM 0.5 1.5 1 1.5 1.5 Mono- and diglycerides of fatty acids 0 0 0 0.5 0.5 Xanthan Gum 0.1 0.3 0.2 0.2 0.2 phosphate 0.3 0.6 0.4 0.5 0.5 Sodium alginate 0 0 0 0.2 0.2 Soy protein powder 3 3 3 3 3 corn starch 3 3 3 3 3

[0053] In Examples 1-4, the powdered raw material was wheat flour; in Example 5, the powdered raw material was a mixture of wheat flour, buckwheat flour and rye flour in a mass ratio of 4:3:3.

[0054] 2. Preparation method

[0055] Mix the composition, salt, soybean oil and powdered raw materials evenly, add water to knead the dough, roll it out, cut it into strips and package it.

[0056] Comparative Examples 1-8

[0057] 1. The formula is shown in Table 2.

[0058] Table 2 Formulation Table (parts by weight)

[0059] weight Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 powdered raw materials 100 100 100 100 100 100 100 100 salt 1 1 1 1 1 1 1 1 soybean oil 1 1 1 1 1 1 1 1 water 31 31 31 31 31 31 31 31 Yeast cell wall 0 1 1 1 1 1 1 1 Soybean phospholipids 0 1 1 1 0 1 1.5 1 Liquid DATEM 0 0.5 0.5 0.5 0 0.5 0 0.5 Mono- and diglycerides of fatty acids 0 0 0 0 0 0 0 0 Xanthan Gum 0 0.1 0.1 0.1 0.1 0 0.1 0.13 phosphate 0 0.3 0.3 0.3 0.3 0 0.3 0 Sodium alginate 0 0 0 0 0 0 0 0 Soy protein powder 0 3 3 3 3 3 3 3 corn starch 0 3 3 3 3 3 3 3

[0060] In Comparative Examples 1-8, the powdered raw material was wheat flour;

[0061] In Comparative Example 2, the yeast cell wall was a yeast cell wall with β-glucan removed;

[0062] In Comparative Example 3, the yeast cell wall was a yeast cell wall with mannan removed;

[0063] In Comparative Example 4, the yeast cell wall was a yeast cell wall in which mannan was replaced with xylan.

[0064] 2. Preparation method

[0065] Comparative Example 1: Mix salt, soybean oil and wheat flour evenly, add water to knead the dough, roll it out, cut it into strips and package it.

[0066] The preparation methods for Comparative Examples 2-8 are the same as those for Examples 1-5.

[0067] Test case

[0068] Experimental methods:

[0069] Preparation of cooked noodles: Pour the raw wet noodle sample into boiling water and cook until the noodles have no white core. Quickly remove them, rinse them with cold water, and drain the water to obtain the cooked noodle sample.

[0070] 1. Texture property determination: Total texture (TPA) test was performed using a texture analyzer. The texture properties of noodles were determined using a CodeHPD / LKB probe. The speed was 2.00 mm / s before the test, 0.80 mm / s during the test, and 2.0 mm / s after the test. The strain was 70% and the strain force was 5.00 g. Three cooked noodle samples of appropriate length were tested each time, and each group of samples was tested 5 times. The hardness, elasticity, chewiness, and adhesion data were recorded.

[0071] 2. Sensory evaluation: The sensory evaluation of raw and wet noodles was based on GB / T 35875-2018 "Methods for Evaluating the Processing Quality of Wheat Flour Noodles in Grain and Oil Inspection", with slight modifications. Ten evaluators were selected to conduct sensory evaluations on six aspects of cooked noodles: color, appearance, palatability, viscoelasticity, smoothness, and overall acceptability. The evaluation criteria are shown in Table 3.

[0072] Table 3 Sensory Evaluation Table for Noodles

[0073]

[0074] 3. Shelf life determination: Place the sample in a 25℃ constant temperature chamber and observe the bacterial growth of the noodles every 6 hours. If bacterial growth, off-odor, or obvious color change is observed, it indicates that the storage period has ended. Record the end time.

[0075] Table 4 Test Results

[0076]

[0077] The most preferred formulation is that of Example 5, which has high hardness, elasticity, and chewiness of raw wet noodles, low adhesion, the highest sensory score, and a long shelf life.

[0078] Comparing Examples 1-4, the hardness, elasticity, chewiness, and shelf life of raw wet noodles are positively correlated with the amount of the composition added, while the adhesiveness is negatively correlated with the amount of the composition added. The greater the amount of the composition added, the greater the hardness, elasticity, and chewiness of the raw wet noodles, the less adhesiveness, and the longer the shelf life. However, excessive addition affects the sensory properties.

[0079] Based on the formulation of Example 1, comparative examples were set up. Comparative examples 1-8 were respectively a blank control, a yeast cell wall control group with β-glucan removed, a yeast cell wall control group with mannan removed, a yeast cell wall control group with xylan replacing mannan, a control group with emulsifier removed, a control group with thickener removed, a control group with a single emulsifier, and a control group with a single thickener.

[0080] The results show that polysaccharides (β-glucan and mannan) in yeast cell walls play a role in improving the chewiness and adhesiveness of noodles. The addition of emulsifiers and thickeners can improve the hardness and elasticity of noodles; a combination of multiple emulsifiers and thickeners is more effective than a single substance. The addition of thickeners can also improve the quality of multigrain noodles. Regarding taste, the addition of yeast cell walls, thickeners, and emulsifiers all have a certain degree of improvement. Furthermore, the addition of yeast cell walls can extend the shelf life of noodles.

[0081] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A composition for improving the quality of fresh noodles, characterized in that, By weight percentage, it includes: Yeast cell wall 10%-35%, emulsifier 15%-35%, thickener 1%-10%, protein powder 10-35%, starch 20%-35%.

2. The composition according to claim 1, characterized in that, The yeast cell wall contains 30%–35% β-glucan and 30%–35% mannan. The yeast cell walls are expanded and pulverized to a particle size of 80–120 mesh.

3. The composition according to claim 1, characterized in that, The emulsifier comprises one or more of mono- and diglycerides of fatty acids, mono- and diglycerides of diacetyl tartrate, soybean lecithin, and sodium / calcium stearoyl lactylate, preferably one or more of mono- and diglycerides of diacetyl tartrate, soybean lecithin, and mono- and diglycerides of fatty acids, more preferably a mixture of liquid mono- and diglycerides of diacetyl tartrate, soybean lecithin, and mono- and diglycerides of fatty acids in a mass ratio of 2:1:

1.

4. The composition according to claim 1, characterized in that, The thickener comprises one or more of xanthan gum, phosphate, and sodium alginate, preferably a mixture of xanthan gum, phosphate, and sodium alginate in a mass ratio of 2:5:

2.

5. The composition according to claim 1, characterized in that, The protein powder includes one or more of casein powder, soy protein powder, and whey protein powder.

6. The composition according to claim 1, characterized in that, The starch includes one or more of corn starch, potato starch, and cassava starch.

7. A type of fresh, wet noodles, characterized in that, The composition comprising any one of claims 1 to 6 for improving the quality of fresh noodles.

8. The raw wet noodles according to claim 7, characterized in that, The raw materials for preparation include: One or more of flour and grain flour in 100 parts by weight, 8 to 13 parts by weight of a composition for improving the quality of raw and wet noodles, 1 to 3 parts by weight of salt, and 1 to 3 parts by weight of vegetable oil.

9. The raw wet noodles according to claim 8, characterized in that, The mixed grain powder includes one or more of buckwheat powder, sorghum powder, oat powder, barley powder, and Job's tears powder.

10. The raw wet noodles according to claim 8, characterized in that, The vegetable oils include one or more of the following: soybean oil, rapeseed oil, cottonseed oil, rice bran oil, corn oil, sunflower seed oil, peanut oil, camellia seed oil, and sesame oil.

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