A method for preparing prickly pear, walnut, and highland barley flour

Abstract

This invention discloses a method for preparing prickly pear, walnut, and highland barley noodles, belonging to the field of food processing technology. The invention employs a combination of low-temperature pasteurization and instantaneous sterilization, preserving the active ingredients such as vitamin C and flavonoids in prickly pear while addressing the problem of easy oxidation and browning of prickly pear pulp, ensuring the product's color and nutritional stability. A twin-screw low-temperature extrusion system is used to mix wheat flour, prickly pear pulp, quail eggs, walnut pulp, and water in a specific ratio, and then extrudes the mixture under pressure. This allows the gluten network to fully cross-link with the fruit and vegetable pulp and egg components, forming a uniform and fine gluten structure, improving the smoothness and elasticity of the noodles. The dough undergoes primary and secondary maturation under specific temperature and humidity conditions for a certain time. By controlling the interaction between gluten proteins and starch, the breakage rate of the noodles during steaming and cooking is reduced, while simultaneously promoting the fusion of prickly pear organic acids and walnut aroma substances, optimizing the taste.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, and in particular to a preparation method of a Rosa roxburghii walnut highland barley noodle. BACKGROUND

[0002] As one of Chinese traditional staple foods, noodles have seen increasing demand for nutrition-enhanced and functional noodles as consumers upgrade and become more health-conscious.

[0003] Vegetable noodles and coarse grain noodles are common in the prior art, but have the following technical defects: insufficient nutrition retention of fruit and vegetable noodles: traditional fruit and vegetable noodles use fruit and vegetable powder or concentrated juice, and high-temperature processing leads to a large loss of heat-sensitive components such as vitamin C; direct addition of fruit and vegetable puree faces technical difficulties such as browning and oxidation, affecting the color stability and shelf life of the product; difficulty in constructing a complex nutrition system: when multiple raw materials are compounded, the compatibility of gluten network and functional ingredients (such as fruit and vegetable fibers, oils, and minerals) is poor, resulting in rough texture, easy breakage, and poor taste of the noodles; poor stability of functional ingredients: active ingredients such as unsaturated fatty acids and vitamin C are easily oxidized and degraded during processing and storage, and there is a lack of effective protection technology; insufficient flavor coordination: multiple raw materials have conflicting flavors (such as acid and oil oxidation taste), and there is a lack of systematic flavor fusion process. Therefore, the present application provides a preparation method of a Rosa roxburghii walnut highland barley noodle. SUMMARY

[0004] In view of the deficiencies of the prior art, the present application provides a preparation method of a Rosa roxburghii walnut highland barley noodle to solve the above problems.

[0005] To achieve the above object, the present application is implemented by the following technical scheme: a Rosa roxburghii walnut highland barley noodle is composed of the following raw materials in weight percentage:

[0006] wheat flour 35-45%, buckwheat flour 20-30%, Rosa roxburghii puree 6-12%, highland barley powder 8-15%, whole wheat flour 5-10%, fresh quail eggs 4.1-6%, walnuts 3-5%, pueraria powder 2-4%, and water 15-20%; wherein the content of buckwheat flour is ≥22%, and the content of Rosa roxburghii puree is ≥6%.

[0007] Preferably, the Rosa roxburghii puree is prepared from fresh Rosa roxburghii fruits produced in Guizhou, the walnuts are prepared from walnut kernels produced in Yunnan, the fresh quail eggs are obtained from Tongliang District, Chongqing, and the wheat flour is high-gluten wheat flour produced in Xinjiang.

[0008] A preparation method of a Rosa roxburghii walnut highland barley noodle includes the following steps:

[0009] S1. Preparation and preservation of prickly pear pulp: A combination of low-temperature pasteurization and instantaneous sterilization is adopted. Specifically, after pasteurization at 62-65℃ for 25-30 minutes, instantaneous sterilization at 95-98℃ for 8-12 seconds is carried out, followed by rapid cooling to below 4℃, addition of natural antioxidants, and nitrogen-filled and sealed storage.

[0010] S2. Preparation of walnut pulp: Walnut kernels are roasted at low temperature and then ground into pulp;

[0011] S3. Ingredient premixing: After premixing wheat flour, buckwheat flour, highland barley flour, whole wheat flour, and kudzu root powder, add prickly pear puree, walnut puree, fresh quail eggs, and water to form a wet dough;

[0012] S4. Low-temperature composite extrusion molding: A twin-screw low-temperature extrusion system is used to control the extrusion temperature to not exceed 80℃, the screw speed to be 80~120rpm, and the extrusion pressure to be 8~12MPa, so that the gluten network is fully cross-linked with the fruit and vegetable pulp and egg components.

[0013] S5. Multi-stage maturation: First, primary maturation is carried out at 35-40℃ / 75-80%RH / 2-3h, and then secondary maturation is carried out at 25-28℃ / 65-70%RH / 4-6h.

[0014] S6. Drying and Packaging: Dry in stages until the moisture content is ≤12.5%, and packaged in individual 199g packs.

[0015] Preferably, the natural antioxidant is a complex of vitamin E and tea polyphenols, and the amount added is 0.05-0.1% (w / w).

[0016] Preferably, the low-temperature baking temperature is 60-65℃, the time is 15-20 minutes, and the moisture content of the walnut kernels after baking is controlled at 3-5%.

[0017] Preferably, the premixing speed of the raw materials is 60-80 rpm, the mixing time is 10-15 min, and after the dry powder raw materials are evenly dispersed, the prickly pear puree, walnut puree, fresh quail eggs and water are added in sequence, and the mixture is stirred for 5-8 min until a uniform wet dough is formed.

[0018] Preferably, the temperature gradient of the twin-screw cryogenic extrusion system is: zone 1 45-50℃, zone 2 55-60℃, zone 3 65-70℃, zone 4 70-75℃, and die head 75-80℃.

[0019] Preferably, the segmented drying process is as follows: Zone 1 50℃, Zone 2 60℃, Zone 3 55℃, Zone 4 45℃, with a total time of 4-5 hours.

[0020] Preferably, the prickly pear, walnut, and highland barley flour has a vitamin C content of ≥30mg / 100g, a breakage rate of ≤5%, a cooking loss rate of ≤8%, and a shelf life of 12 months.

[0021] Preferably, the color change ΔE of the prickly pear, walnut, and highland barley flour after 12 months of storage is ≤2.0, with no obvious browning.

[0022] Beneficial effects

[0023] Compared with the prior art, the present invention has the following advantages:

[0024] The process combines low-temperature pasteurization with instant sterilization, which preserves the active ingredients such as vitamin C and flavonoids in prickly pear while solving the problem of easy oxidation and browning of prickly pear pulp, thus ensuring the color and nutritional stability of the product.

[0025] Using a twin-screw low-temperature extrusion system, wheat flour, prickly pear pulp, quail eggs, walnut pulp, and water are mixed in a specific ratio and extruded under certain pressure to form a gluten network that is fully cross-linked with the fruit and vegetable pulp and egg components, forming a uniform and dense gluten structure that improves the smoothness and toughness of the noodles.

[0026] The dough undergoes primary and secondary maturation at specific temperatures and humidity levels for a certain period of time. By controlling the interaction between gluten protein and starch, the breakage rate of noodles during steaming and cooking is reduced, while the fusion of prickly pear organic acids and walnut aroma compounds is promoted, thus optimizing the taste. Attached Figure Description

[0027] Figure 1 This is a flowchart of the preparation process of the present invention. Detailed Implementation

[0028] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0029] A prickly pear, walnut, and highland barley flour is composed of the following ingredients by weight percentage:

[0030] The ingredients are: wheat flour 35-45%, buckwheat flour 20-30%, prickly pear puree 6-12%, highland barley flour 8-15%, whole wheat flour 5-10%, fresh quail eggs 4.1-6%, walnuts 3-5%, kudzu root powder 2-4%, and water 15-20%. Among these, the buckwheat flour content is ≥22%, and the prickly pear puree content is ≥6%. The prickly pear puree is made from fresh prickly pear fruit from Guizhou, the walnuts are made from walnut kernels from Yunnan, the fresh quail eggs are sourced from Tongliang District, Chongqing, and the wheat flour is high-gluten wheat flour from Xinjiang. The company has established a dedicated raw material supply base to ensure stable raw material quality, which clearly differentiates it from ordinary vegetable noodles on the market.

[0031] Each 100g of noodles contains vitamin C, unsaturated fatty acids, high-quality protein, and lecithin, and is also rich in minerals such as calcium and iron, forming a three-dimensional nutritional system of "antioxidant + brain-boosting + energy replenishment". Combined with the theory of traditional Chinese medicine, prickly pear clears heat and promotes body fluid production, walnuts nourish the kidneys and brain, and quail eggs replenish qi and blood. The product combines modern nutritional science with traditional food therapy value and is suitable for daily consumption by people with different constitutions.

[0032] The noodles are smooth and chewy, and they don't become mushy or break after cooking. The wheat aroma is combined with the sweet and sour taste of prickly pear and the nutty aroma of walnuts, leaving a subtle fruity aftertaste. The soup is clear and bright, with a pleasant sweet and sour flavor. By incorporating fruit and vegetable juices, eggs, and nuts into the noodles, it breaks through the traditional single taste of noodles, creating a multi-layered flavor of "sweet and sour + rich aroma + egg aroma", satisfying consumers' demand for novel and healthy food.

[0033] Specifically, the vitamin C retention rate of prickly pear puree is ≥85%. This setting can maximize the preservation of the natural nutritional activity of prickly pear, enhance the antioxidant capacity of the product, and allow consumers to fully absorb vitamin C during consumption. This further enhances the effect of the "antioxidant" dimension in the three-dimensional nutrition system. Compared with ordinary noodles, it has a significant advantage in nutrient retention and efficacy, while also better highlighting the value of prickly pear as a core ingredient and enhancing the product's market competitiveness.

[0034] Please see Figure 1 A method for preparing prickly pear, walnut, and highland barley flour includes the following steps:

[0035] S1. Preparation and Preservation of Prickly Pear Pulp: A combination of low-temperature pasteurization and instantaneous sterilization is used. Specifically, after pasteurization at 62-65℃ for 25-30 minutes, instantaneous sterilization is performed at 95-98℃ for 8-12 seconds, followed by rapid cooling to below 4℃. Natural antioxidants are added, and the product is then sealed in a nitrogen-filled container. This combination of low-temperature pasteurization and instantaneous sterilization preserves the active ingredients in prickly pear, such as vitamin C and flavonoids, while addressing the issue of easy oxidation and browning of prickly pear pulp, ensuring the product's color and nutritional stability.

[0036] S2. Preparation of walnut pulp: Walnut kernels are roasted at low temperature and then ground into pulp;

[0037] S3. Ingredient premixing: After premixing wheat flour, buckwheat flour, highland barley flour, whole wheat flour, and kudzu root powder, add prickly pear puree, walnut puree, fresh quail eggs, and water to form a wet dough;

[0038] S4. Low-Temperature Composite Extrusion Molding: A twin-screw low-temperature extrusion system is used to control the extrusion temperature to no more than 80℃, the screw speed to 80-120 rpm, and the extrusion pressure to 8-12 MPa, so that the gluten network is fully cross-linked with the fruit and vegetable pulp and egg components. The twin-screw low-temperature extrusion system is used to mix wheat flour, prickly pear pulp, quail eggs, walnut pulp and water in a specific ratio, and then extruded under certain pressure to form a uniform and fine gluten structure, which improves the smoothness and toughness of the noodles.

[0039] S5. Multi-stage maturation: First, primary maturation is carried out at 35-40℃ / 75-80%RH / 2-3h, followed by secondary maturation at 25-28℃ / 65-70%RH / 4-6h. The dough undergoes primary and secondary maturation for a certain period of time under specific temperature and humidity conditions. By controlling the interaction between gluten protein and starch, the breakage rate of noodles during steaming and cooking is reduced, while promoting the fusion of prickly pear organic acids and walnut aroma substances, thus optimizing the taste.

[0040] S6. Dry Packaging: Segmented drying to moisture content ≤12.5%, packaged in individual 199g packs; suitable for daily home cooking, quick meals for office workers, and outdoor carrying. Applicable to various cooking methods, it can be boiled (with bone broth, tomato soup, etc.), stir-fried (maintaining its shape), or used in cold dishes (with a smooth texture). It can also be used as a hot pot ingredient, expanding the consumption scenarios.

[0041] Specifically, the natural antioxidants are a complex of vitamin E and tea polyphenols, with a mass ratio of vitamin E to tea polyphenols of 1:2 to 1:3. The complex of vitamin E and tea polyphenols has synergistic antioxidant activity, which can not only effectively inhibit the oxidative degradation of vitamin C and flavonoids in prickly pear pulp and extend the shelf life of the raw materials, but also protect the unsaturated fatty acids in walnut pulp from oxidative rancidity and maintain their nutritional activity. At the same time, in combination with low-temperature pasteurization and instantaneous sterilization processes, it can further consolidate the color stability of prickly pear pulp, avoid browning caused by oxidation, and ensure that the appearance and nutritional quality of the final product meet the design standards. In addition, vitamin E and tea polyphenols are of natural origin and there is no risk of chemical additives.

[0042] Specifically, the low-temperature baking temperature is 60-65℃. Under these conditions, the active nutrients such as unsaturated fatty acids and phospholipids in the walnut kernels can be fully preserved, avoiding nutrient loss and oxidative rancidity caused by high-temperature baking. At the same time, it can gently stimulate the unique nutty aroma of the walnut kernels, making the aroma of the walnut paste produced later more rich and lasting. The baking time is 15-20 minutes, and the moisture content of the walnut kernels after baking is controlled at 3-5%. Controlling the moisture content within an appropriate range can make the walnut kernels crispy, which is easier to grind into a fine and uniform paste later, reducing the graininess and ensuring that they can be fully integrated when mixed with prickly pear paste, flour and other ingredients, thereby improving the smoothness and flavor harmony of the noodles.

[0043] Specifically, the raw materials are premixed at 60-80 rpm for 10-15 minutes. After the dry powder is evenly dispersed, the prickly pear puree, walnut puree, fresh quail eggs, and water are added in sequence, and the mixture is stirred for another 5-8 minutes until a uniform wet dough is formed. This setting ensures that the dry powder, liquid, prickly pear puree, walnut puree, and fresh quail eggs are evenly dispersed at the microscopic level, avoiding clumping or uneven distribution of raw materials, thus ensuring the consistency of the dough texture. The stirring speed and reasonable time control allow the gluten protein to initially form a stable network structure without over-stirring, which would affect the smooth texture of the noodles. It also allows the organic acids in the prickly pear puree and the aroma substances in the walnut puree to fully combine with the various powder raw materials, laying a good foundation for the fusion and enhancement of flavor during the subsequent maturation process. This ensures that every noodle in the final product can evenly carry the three-dimensional nutritional system and multi-layered flavor characteristics.

[0044] Specifically, the temperature gradient of the twin-screw cryogenic extrusion system is as follows: Zone 1 45-50℃, Zone 2 55-60℃, Zone 3 65-70℃, Zone 4 70-75℃, and Die Head 75-80℃. This setting allows the dough to gradually adapt to temperature changes during extrusion, preventing the destruction of active ingredients such as vitamin C in prickly pear pulp and unsaturated fatty acids in walnut pulp due to instantaneous high temperatures. At the same time, it allows gluten proteins to fully cross-link with proteins and other functional components in prickly pear pulp, walnut pulp, and fresh quail eggs, forming a denser and more uniform gluten structure. This further enhances the smoothness, elasticity, and resistance to breakage after cooking of the noodles. In addition, the gradient heating mode can promote the slow release and fusion of flavor substances in the raw materials, allowing the sweet and sour taste of prickly pear, the mellow aroma of walnuts, and the wheat aroma to intertwine more naturally, laying the foundation for flavor enhancement during the subsequent maturation process and ensuring that the final product achieves optimal nutritional retention and sensory quality.

[0045] Specifically, the segmented drying process is as follows: Zone 1 at 50℃, Zone 2 at 60℃, Zone 3 at 55℃, and Zone 4 at 45℃, for a total time of 4-5 hours. First, the noodles are dried at a low temperature of 50℃ in Zone 1 to slowly remove free moisture from the surface, preventing excessive shrinkage and cracking or deformation due to rapid dehydration. In Zone 2 at 60℃, the temperature is appropriately increased to accelerate the migration and evaporation of internal moisture, while controlling the temperature to not exceed the sensitive threshold for nutrients, ensuring that active substances such as vitamin C in the prickly pear pulp and unsaturated fatty acids in the walnut pulp are not destroyed. Finally, the temperature is adjusted back up to 55℃ in Zone 3. This process balances the moisture distribution inside and outside the noodles, reducing internal stress caused by excessive moisture gradients and further enhancing the structural stability of the noodles, preventing them from breaking after cooking. Finally, the low-temperature shaping and drying at 45℃ in four zones ensures that the moisture content of the noodles is uniformly reduced to ≤12.5%, while locking in the sweet and sour flavor of the prickly pear and the nutty aroma of the walnuts, preventing the loss of flavor substances during high-temperature drying. The entire segmented drying process not only ensures the drying efficiency and storage stability of the noodles, but also preserves the nutritional activity and unique flavor of the raw materials to the greatest extent, so that the final product achieves the best balance in terms of taste, nutrition and flavor.

[0046] Specifically, the prickly pear, walnut, and highland barley noodles have a vitamin C content of ≥30mg / 100g, a breakage rate of ≤5%, a cooking loss rate of ≤8%, and a shelf life of 12 months. This configuration fully meets part of the body's daily vitamin C requirement, enhances the product's antioxidant effects, and works synergistically with the unsaturated fatty acids in walnuts and the high-quality protein in quail eggs to consolidate the integrity of the three-dimensional nutritional system. It ensures the stability of the noodles' shape during cooking, reduces the loss of nutrients, maintains the clarity of the broth and the consistency of taste, and improves the consumer's eating experience. It also ensures that the product's nutritional activity and flavor quality are not compromised during long-term storage, providing consumers with a stable and reliable healthy food option. At the same time, it facilitates the warehousing and distribution management of the supply chain, further highlighting its differentiated advantages from ordinary dried noodles.

[0047] Specifically, the color change ΔE of the prickly pear, walnut, and highland barley flour after 12 months of storage is ≤2.0, with no obvious browning. This setting can effectively maintain the color stability of the product throughout its shelf life, avoid dulling or discoloration due to oxidative browning, and ensure that consumers can see the bright and natural color of the product at any time, meeting their visual expectations for healthy food.

[0048] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0049] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A prickly pear, walnut, and highland barley flour, characterized in that, It consists of the following raw materials by weight percentage: The ingredients are: wheat flour 35-45%, buckwheat flour 20-30%, prickly pear puree 6-12%, highland barley flour 8-15%, whole wheat flour 5-10%, fresh quail eggs 4.1-6%, walnuts 3-5%, kudzu root powder 2-4%, and water 15-20%; wherein the buckwheat flour content is ≥22% and the prickly pear puree content is ≥6%.

2. The prickly pear, walnut, and highland barley flour according to claim 1, characterized in that, The vitamin C retention rate of the prickly pear pulp is ≥85%.

3. A method for preparing prickly pear, walnut, and highland barley flour, characterized in that, Includes the following steps: S1. Preparation and preservation of prickly pear pulp: A combination of low-temperature pasteurization and instantaneous sterilization is adopted. Specifically, after pasteurization at 62-65℃ for 25-30 minutes, instantaneous sterilization at 95-98℃ for 8-12 seconds is carried out, followed by rapid cooling to below 4℃, addition of natural antioxidants, and nitrogen-filled and sealed storage. S2. Preparation of walnut pulp: Walnut kernels are roasted at low temperature and then ground into pulp; S3. Ingredient premixing: After premixing wheat flour, buckwheat flour, highland barley flour, whole wheat flour, and kudzu root powder, add prickly pear puree, walnut puree, fresh quail eggs, and water to form a wet dough; S4. Low-temperature composite extrusion molding: A twin-screw low-temperature extrusion system is used to control the extrusion temperature to not exceed 80℃, the screw speed to be 80~120rpm, and the extrusion pressure to be 8~12MPa, so that the gluten network is fully cross-linked with the fruit and vegetable pulp and egg components. S5. Multi-stage maturation: First, primary maturation is carried out at 35-40℃ / 75-80%RH / 2-3h, and then secondary maturation is carried out at 25-28℃ / 65-70%RH / 4-6h. S6. Drying and Packaging: Dry in stages until the moisture content is ≤12.5%, and packaged in individual 199g packs.

4. The method for preparing prickly pear, walnut, and highland barley flour according to claim 3, characterized in that, The natural antioxidant is a complex of vitamin E and tea polyphenols, with a mass ratio of vitamin E to tea polyphenols of 1:2 to 1:

3.

5. The method for preparing prickly pear, walnut, and highland barley flour according to claim 3, characterized in that, The low-temperature baking temperature is 60-65℃, the time is 15-20 minutes, and the moisture content of the walnut kernels after baking is controlled at 3-5%.

6. The method for preparing prickly pear, walnut, and highland barley flour according to claim 3, characterized in that, The raw materials are premixed at a speed of 60-80 rpm for 10-15 minutes. After the dry powder raw materials are evenly dispersed, the prickly pear puree, walnut puree, fresh quail eggs and water are added in sequence, and the mixture is stirred for 5-8 minutes until a uniform wet dough is formed.

7. The method for preparing prickly pear, walnut, and highland barley flour according to claim 3, characterized in that, The temperature gradient of the twin-screw cryogenic extrusion system is as follows: Zone 1 45-50℃, Zone 2 55-60℃, Zone 3 65-70℃, Zone 4 70-75℃, and Die head 75-80℃.

8. The method for preparing prickly pear, walnut, and highland barley flour according to claim 3, characterized in that, The segmented drying process is as follows: Zone 1 50℃, Zone 2 60℃, Zone 3 55℃, Zone 4 45℃, with a total time of 4-5 hours.

9. The prickly pear, walnut, and highland barley flour prepared by the preparation method according to any one of claims 3-8, characterized in that, The prickly pear, walnut, and highland barley flour has a vitamin C content of ≥30mg / 100g, a breakage rate of ≤5%, a cooking loss rate of ≤8%, and a shelf life of 12 months.

10. A prickly pear, walnut, and highland barley flour according to claim 9, characterized in that, The color change ΔE of the prickly pear, walnut, and highland barley flour after 12 months of storage was ≤2.0, with no obvious browning.

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