Leavening agent and its use, wheat noodles and method for preparing the same
Through the synergistic effect of xylanase, glucose oxidase, Lactobacillus plantarum and Pichia pastoris in the fermentation agent, the problems of weak gluten and easy breakage of wheat noodles are solved, the texture and sensory characteristics of noodles are improved, and the shelf life is extended. It is suitable for existing noodle production lines.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- SICHUAN JIAZHU AGRICULTURAL TECHNOLOGY CO LTD
- Filing Date
- 2026-03-13
- Publication Date
- 2026-06-05
AI Technical Summary
The processing of wheat noodles results in problems such as weak gluten strength, easy breakage, easy mushy soup, and soft and mushy texture, which affect product quality and shelf life.
The starter culture includes xylanase, glucose oxidase, Lactobacillus plantarum and Pichia pastoris, which work synergistically to improve the gluten network, enhance the texture and sensory properties of noodles, and extend shelf life.
It significantly improves the gluten strength, toughness, and texture of wheat noodles, extends shelf life, meets processing and consumption needs, is compatible with existing noodle production lines, and keeps costs under control.
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Abstract
Description
Technical Field
[0001] This disclosure relates to the field of food fermentation technology, for example to a fermenting agent and its application in the preparation of meth-coated wheat noodles, as well as meth-coated wheat noodles prepared using the fermenting agent and a method thereof. Background Technology
[0002] Agaric wheat originates from Batang County, Ganzi Prefecture, China. It is a rare tetraploid wheat variety, containing more grains and significantly higher nutritional value than common wheat. Its flavonoid content is 2-3 times that of common wheat, and it is rich in carotenoids, particularly lutein, which is about 52% higher. These flavonoids and lutein have potential health benefits such as antioxidant activity and immune-boosting properties, making the development of noodle products based on agaric wheat a promising market prospect.
[0003] However, when processing wheat into noodles, there are problems such as weak gluten strength, easy breakage, tendency to become mushy in soup, and a soft and mushy texture after cooking, all of which seriously affect the quality of the final product. Therefore, there is an urgent need for a method for preparing wheat noodles that can specifically solve the above-mentioned technical problems. Summary of the Invention
[0004] The purpose of this disclosure is to overcome the shortcomings of existing wheat noodles, such as weak gluten strength, easy breakage, easy mushy soup, and soft and mushy texture, and to provide a leavening agent and its application, wheat noodles and its preparation method, so as to not only improve the texture and sensory properties of wheat noodles, thereby improving the quality of wheat noodles, but also extend the shelf life of wheat noodles.
[0005] The purpose of this disclosure is achieved through the following technical solution: On one hand, a fermentation agent is provided. The fermentation agent comprises an enzyme preparation and a microbial preparation; wherein the enzyme preparation comprises xylanase and glucose oxidase; and the microbial preparation comprises *Lactobacillus plantarum* (…). Lactobacillus plantarum ) and fermented Pichia pastoris ( Fermenting peach ).
[0006] It should be noted that the types of *Lactobacillus plantarum* mentioned include a variety, and those skilled in the art can make adaptive selections according to actual needs. This disclosure does not impose any restrictions on this.
[0007] In some examples, the *Lactobacillus plantarum* includes *Lactobacillus plantarum* (… Lactobacillus plantarum SICC 1.1316, Lactobacillus plantarum ( Lactobacillus plantarum SICC 1.1360 and Lactobacillus plantarum ( Lactobacillus plantarum One of SICC 1.1416.
[0008] Similarly, the types of Pichia pastoris used for fermentation include a variety, and those skilled in the art can make adaptive selections according to actual needs. This disclosure does not impose any restrictions on this.
[0009] In some examples, the fermented Pichia pastoris includes fermented Pichia pastoris (Pichia pastoris). Fermenting peach CCTCC WY 2008339, Fermented Pichia pastoris ( Fermenting peach CCTCC WY 2008360 and fermentation of Pichia pastoris ( Fermenting peach One of SICC 2.874.
[0010] In some embodiments, the mass ratio of xylanase, glucose oxidase, Lactobacillus plantarum and Pichia pastoris fermentation is 0.01~0.03:0.01~0.03:1~2:0.5~1.
[0011] On the other hand, we provide the use of a leavening agent as described in any of the above embodiments in the preparation of vegan wheat noodles.
[0012] Furthermore, a type of wheat noodle is provided. The raw materials for the type of wheat noodle include type-treated wheat flour, wheat gluten, and a leavening agent as described in any one of the above embodiments.
[0013] It should be noted that the meth-treated wheat noodles provided in this disclosure use the meth-treated wheat flour, the wheat gluten, and the leavening agent as raw materials. This not only enables the components to synergistically construct a continuous, uniform, and highly elastic gluten network, improving the strength, elasticity, and toughness of the dough, thereby improving the textural properties of the finished noodles, but also produces a mild fermented flavor, thereby improving the sensory properties of the finished noodles. In addition, it can extend the shelf life of the finished noodles.
[0014] It should be understood that adding the wheat gluten, enzyme preparation, or bacterial preparation alone to the methyl wheat flour cannot achieve the structural strength and fineness of the methyl wheat noodles provided in this disclosure.
[0015] The principles governing the components of the wheat noodles described in this disclosure include: 1) The gluten-based wheat noodles, by adding the gluten powder (i.e., exogenous gluten protein), can supplement the missing gluten network skeleton in the gluten-based wheat flour, thereby significantly improving the elasticity and shaping ability of the dough and preventing the noodles from breaking during the rolling process; 2) By adding the glucose oxidase, the methyl wheat noodles can catalyze the glucose in the methyl wheat flour to generate gluconic acid and hydrogen peroxide (H2O2) in the presence of oxygen and substrate. The generated H2O2 can oxidize the sulfhydryl groups (-SH) in gluten protein to form disulfide bonds (-SS-), thereby rapidly and strongly promoting the cross-linking of gluten protein. 3) By adding the xylanase, the methimized wheat noodles can hydrolyze the water-insoluble arabinoxylan in the methimized wheat flour and convert it into water-soluble arabinoxylan; wherein, the water-insoluble arabinoxylan competes with gluten protein for water, thereby hindering the formation of gluten network; while the water-soluble arabinoxylan can induce the redistribution of water in the dough, thereby strengthening the integrity of gluten network; 4) The fermented Pichia pasta added to the acetic wheat noodles has a mild gas production capacity, which can provide the dough with moderate fluffiness and avoid excessive gas production that could lead to gluten structure breakage. At the same time, the fermentation metabolism of the fermented Pichia pasta can reduce the accumulation of alcohols and aldehydes, and compared with ordinary brewing yeast, its fermentation flavor is not obvious, thus giving the acetic wheat noodles a mild fermentation flavor. 5) The lactic acid and acetic acid produced by the Lactobacillus plantarum added to the wheat noodles can lower the pH value of the dough to form an acidic environment. The acidic environment not only helps to modify starch and thus increase the dough toughness, but also inhibits the growth of miscellaneous bacteria, thereby extending the shelf life of the noodles.
[0016] It is worth noting that there is a synergistic effect among the xylanase, glucose oxidase, *Lactobacillus plantarum*, and *Pichia pastoris* in the fermentation agent provided in this disclosure; that is, under the condition of constant dosage, the quality improvement effect achieved by using all four of them together can be significantly improved compared to the quality improvement effect achieved by using only a portion of the xylanase, glucose oxidase, *Lactobacillus plantarum*, and *Pichia pastoris*.
[0017] The synergistic effects of the components in the fermentation agent provided in this disclosure include: Synergistic effect 1: Cascade supply of substrate and reaction The limited free glucose in the methimazole wheat flour may restrict the oxidative efficiency of the glucose oxidase. When the xylanase decomposes the pentosans in the methimazole wheat flour, it can release bound sugars, which provides the glucose oxidase with an additional substrate (i.e., glucose), enabling it to continuously and efficiently produce hydrogen peroxide, thereby maximizing its oxidative fortification effect on gluten. In addition, the released sugars can also provide nutrients for the initial fermentation of the Pichia pastoris and the Lactobacillus plantarum, thereby promoting the metabolic activity of both.
[0018] Synergistic Effect 2: Synergistic Effect in Gluten Network Construction
[0019] The xylanase can optimize moisture distribution and eliminate macromolecular interference, enabling gluten proteins to be fully hydrated, thus laying a good foundation for the formation of the gluten network. On this basis, the glucose oxidase can form disulfide bonds through oxidation, firmly cross-linking the unfolded protein molecules together, giving the dough strong gluten strength and elasticity. Therefore, the two, one "soft" and one "hard", work together to build a strong and tough gluten network.
[0020] Synergistic effect 3: Synergistic effect between fermentation system and gluten modification
[0021] The combined fermentation of Pichia pastoris and Lactobacillus plantarum can produce acid, thereby lowering the pH value of the dough. On the one hand, the weakly acidic environment is conducive to activating some endogenous enzymes (e.g., proteases) in the gluten-containing wheat flour, which may moderately hydrolyze proteins to improve gluten extensibility. On the other hand, the acidic environment can also cause moderate denaturation of starch and protein to increase their strength and toughness, which complements the oxidative fortification effect of glucose oxidase.
[0022] Synergistic effect 4: Synergy between flavor and texture
[0023] The combined fermentation of Pichia pastoris and Lactobacillus plantarum produces richer and milder flavor compounds than single fermentation, thereby improving the overall taste of the noodles. At the same time, the gases produced during fermentation can be effectively retained by the gluten network strengthened by glucose oxidase, making the internal structure of the noodles more delicate and uniform.
[0024] In some embodiments, the raw materials, by weight, include 100-120 parts of the methimazole wheat flour, 3-5 parts of the gluten, 0.01-0.03 parts of the xylanase, 0.01-0.03 parts of the glucose oxidase, 1-2 parts of the Lactobacillus plantarum, and 0.5-1 parts of the fermented Pichia pastoris.
[0025] In some of the above embodiments, by limiting the amount of each component, the ratio of the Lactobacillus plantarum and the fermented Pichia pastoris can be controlled to be mild, thereby avoiding the degradation of gluten due to the production of excessive acid during fermentation.
[0026] In another aspect, a method for preparing meth-treated wheat noodles as described in any of the above embodiments is provided. The method includes: mixing the meth-treated wheat flour, the gluten, the xylanase, and the glucose oxidase, and performing pre-kneading to obtain a mixed powder; dissolving the *Lactobacillus plantarum* and the fermented *Pichia pasta* in warm water and stirring until completely dispersed to obtain a bacterial solution; mixing the bacterial solution with the mixed powder and performing re-kneading to obtain stable dough flakes; fermenting the stable dough flakes to obtain fermented dough flakes; rolling and shaping the fermented dough flakes to obtain wet noodles; and drying the wet noodles to obtain the meth-treated wheat noodles.
[0027] In some embodiments, the fermentation temperature is 30~35℃, the relative humidity of the fermentation is 75%~85%, and the fermentation time is 1~2 hours.
[0028] In some of the above embodiments, controlling the fermentation temperature can promote the enzymatic reaction of the bacterial strain, thereby maximizing the activity of the target enzyme. At the same time, controlling the fermentation humidity can maintain the stability of the osmotic pressure of the bacterial cell membrane, thereby preventing the bacterial cells from losing water and becoming inactive or rupturing due to water absorption. Furthermore, controlling the fermentation time to carry out short-term fermentation can interrupt metabolic pathways, thereby reducing byproducts.
[0029] It should be understood that the purpose of the fermentation is to obtain fermented dough flakes that are soft in texture and have good extensibility. There are various methods that can achieve the above purpose, and those skilled in the art can make an appropriate selection according to actual needs. This disclosure does not limit them.
[0030] In some examples, the fermentation includes static fermentation.
[0031] For example, the static fermentation is carried out in a constant temperature and humidity fermentation chamber.
[0032] In some embodiments, the temperature of the warm water is 30~35°C.
[0033] In some of the above embodiments, by controlling the temperature of the warm water, it is possible to avoid the adverse effects of excessively high temperatures on the activity of the *Lactobacillus plantarum* and the fermented *Pichia pastoris* in the bacterial preparation.
[0034] In some embodiments, the mass of the warm water accounts for 30% to 35% of the mass of the mixed powder.
[0035] In some of the above embodiments, controlling the amount of warm water can help the dough to form.
[0036] It should be understood that the purpose of the pre-kneading is to mix the methyl wheat flour, the gluten, the xylanase and the glucose oxidase evenly. There are many methods that can achieve the above purpose, and those skilled in the art can make an appropriate selection according to actual needs. This disclosure does not limit them.
[0037] In some examples, the pre-kneading is performed in a horizontal dough mixer.
[0038] In some examples, the pre-kneading speed is 50-60 r / min, and the pre-kneading time is 5-8 min.
[0039] It should be understood that the purpose of the re-kneading is to form a uniform and dry powder-free stable dough. There are various methods to achieve the above purpose, and those skilled in the art can make an appropriate selection according to actual needs. This disclosure does not limit such methods.
[0040] In some examples, the re-kneading is performed in a horizontal dough mixer.
[0041] For example, the re-kneading speed is 50~60 r / min, and the re-kneading time is 10~15 min.
[0042] It should be understood that the purpose of the calendering is to obtain the wet noodles. There are various methods to achieve the above purpose, and those skilled in the art can make an appropriate selection according to actual needs. This disclosure does not limit this.
[0043] In some examples, the calendering process includes: continuously pressing the fermented dough flakes to obtain a uniform dough strip; and cutting the dough strip to obtain the wet noodles.
[0044] For example, the continuous pressing surface includes coarse pressing, medium pressing and fine pressing.
[0045] For example, the spacing between the pressure rollers in the coarse pressing is 5~8mm.
[0046] For example, the spacing between the pressure rollers in the medium pressure setting is 2~3mm.
[0047] For example, the spacing between the pressure rollers of the fine pressing is 1~1.5mm.
[0048] For example, the width of the wet noodles is 1.5~2.5mm.
[0049] In some embodiments, the moisture content of the wheat noodles is less than or equal to 14%.
[0050] It should be understood that the purpose of the drying is to reduce the moisture content of the wet noodles to obtain the methyl wheat noodles. There are various methods to achieve the above purpose, and those skilled in the art can make an appropriate selection according to actual needs. This disclosure does not limit such methods.
[0051] In some examples, the drying temperature is 20-25°C and the relative humidity is 60%-70%.
[0052] In some examples, the drying process includes air drying.
[0053] The beneficial effects of this disclosure are: 1. Targeted solutions to the processing pain points of gluten-containing wheat and improved texture characteristics of noodles: The gluten-containing wheat noodles and their preparation method provided in this disclosure first supplement the gluten framework by adding gluten powder, and then utilize the synergistic effect of various components in the fermentation agent to specifically solve the technical problems faced by gluten-containing wheat noodles, such as weak gluten strength, easy breakage, easy mushy soup, and soft and mushy texture, and fully meet the needs of noodle processing and consumption.
[0054] 2. Synergistic effect of multiple components to achieve flavor upgrade: In the wheat noodles provided in this disclosure, the sugar released by xylanase not only provides a continuous substrate for glucose oxidase, but also provides a good foundation for the compound fermentation of Lactobacillus plantarum and Pichia pastoris. In addition, the compound fermentation of Lactobacillus plantarum and Pichia pastoris produces acid to modify starch and inhibit miscellaneous bacteria, while reducing the accumulation of undesirable flavor substances such as alcohols and aldehydes, thereby giving the noodles a mild fermented flavor.
[0055] 3. Process adaptability to industrialization, improved product shelf life and safety: The wheat noodles and their preparation method provided in this disclosure do not require special equipment, the steps are simple, they are compatible with existing noodle production lines, the raw material cost is controllable and easy to obtain; the acidic environment formed by the combined fermentation of Pichia pastoris and Lactobacillus plantarum can not only strengthen the dough toughness, but also inhibit the growth of miscellaneous bacteria. Combined with the metabolic regulation of fermented Pichia pastoris, the shelf life can be extended. Detailed Implementation
[0056] The technical solutions in some embodiments of this disclosure will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of this disclosure, and not all embodiments. Based on the embodiments provided in this disclosure, all other embodiments obtained by those skilled in the art are within the scope of protection of this disclosure.
[0057] Unless the context otherwise requires, throughout the specification and claims, the term "comprising" is interpreted as open and encompassing, that is, "including, but not limited to".
[0058] It should be noted that the sources of the bacterial preparation and the thiamine-treated wheat flour used in the embodiments of this disclosure are as follows: Lactobacillus plantarum SICC 1.1316, obtained from the Sichuan Provincial Microbial Resource Platform Culture Collection Center, with a collection date of August 6, 2014, accession number SICC 1.1316, and acquired on-site; Lactobacillus plantarum SICC 1.1360, obtained from the Sichuan Provincial Microbial Resource Platform Culture Collection Center, with a collection date of June 15, 2012, accession number SICC 1.1360, and acquired on-site; Lactobacillus plantarum SICC 1.1416, obtained from the Sichuan Provincial Microbial Resource Platform Culture Collection Center, with a collection date of January 28, 2013, accession number SICC 1.1416, and acquired on-site; Pichia pastoris fermentation CCTCC WY 2008339, from the China Center for Type Culture Collection, deposited on November 25, 2007, with accession number CCTCC WY 2008339, obtained through online ordering; Pichia pastoris fermentation CCTCC WY 2008360, from China Center for Type Culture Collection, deposited on November 25, 2007, accession number CCTCC WY 2008360, obtained by online ordering; Pichia pastoris fermentation SICC 2.874 was obtained from the Sichuan Provincial Microbial Resource Platform Culture Collection Center, with a preservation date of December 15, 2010, and a preservation number of SICC 2.874. It was obtained on-site. Jiazhe wheat flour comes from Sichuan Jiazhe Agricultural Technology Co., Ltd., and its product name is Jiazhuo Golden Wheat Flour.
[0059] Furthermore, the instruments and other raw materials used in the embodiments of this disclosure are all commercially available.
[0060] Example 1
[0061] 1. A fermentation agent comprising an enzyme preparation and a microbial preparation, wherein the enzyme preparation comprises xylanase and glucose oxidase, and the microbial preparation comprises Lactobacillus plantarum SICC 1.1316 and Pichia pastoris CCTCC WY 2008339; The mass ratio of xylanase, glucose oxidase, Lactobacillus plantarum SICC 1.1316 to Pichia pastoris fermentation CCTCCWY 2008339 was 0.01:0.01:1:0.5.
[0062] 2. A type of vegan wheat noodles, by weight, comprising 100 parts vegan wheat flour, 3 parts gluten, 0.01 parts xylanase, 0.01 parts glucose oxidase, 1 part Lactobacillus plantarum SICC 1.1316, and 0.5 parts Pichia pasta CCTCC WY 2008339.
[0063] 3. A method for preparing the above-mentioned methylated wheat noodles, comprising: S1. Place the wheat flour, gluten, xylanase and glucose oxidase in a horizontal dough mixer for pre-mixing. Mix at 50 r / min for 5 minutes until uniform to obtain mixed powder. S2. Take 30% of the total mass of the mixed powder in warm water, and control the temperature at 30℃. Separately, dissolve Lactobacillus plantarum SICC1.1316 and Pichia pastoris CCTCC WY 2008339 in the warm water and stir until completely dispersed to obtain the bacterial solution. S3. Slowly add the bacterial solution to the mixed powder and continue to knead the dough in a horizontal dough mixer at a speed of 50 r / min for 10 minutes to obtain a uniform and stable dough with no dry powder. S4. Transfer the stabilized dough flakes to a constant temperature and humidity fermentation chamber and let them ferment for 1 hour at a temperature of 30℃ and a relative humidity of 75% to obtain fermented dough flakes with a soft texture and good extensibility. S5. The fermented dough flakes are fed into a continuous dough forming equipment and passed through coarse pressing (5mm gap between rollers), medium pressing (2mm gap between rollers), and fine pressing (1mm gap between rollers) in sequence to form a uniform dough strip. Then, it is cut into wet noodles with a target width of 1.5mm by a cutter of the corresponding specification. S6. Place the wet noodles in a cool, ventilated place (temperature 20℃, relative humidity 70%) to dry until the moisture content is ≤14%.
[0064] Example 2
[0065] 1. A fermentation agent comprising an enzyme preparation and a microbial preparation, wherein the enzyme preparation comprises xylanase and glucose oxidase, and the microbial preparation comprises Lactobacillus plantarum SICC 1.1360 and Pichia pastoris CCTCC WY 2008360; The mass ratio of xylanase, glucose oxidase, Lactobacillus plantarum SICC 1.1360 and Pichia pastoris fermentation CCTCCWY 2008360 was 0.02:0.02:1.5:0.75.
[0066] 2. A type of methyl wheat noodles, comprising, by weight, 110 parts methyl wheat flour, 4 parts gluten, 0.02 parts xylanase, 0.02 parts glucose oxidase, 1.5 parts Lactobacillus plantarum SICC 1.1360 and 0.75 parts Pichia pasta CCTCC WY 2008360.
[0067] 3. A method for preparing the above-mentioned methylated wheat noodles, comprising: S1. Place the wheat flour, gluten, xylanase and glucose oxidase in a horizontal dough mixer for pre-mixing. Mix at 50 r / min for 5 minutes until uniform to obtain mixed powder. S2. Take 30% of the total mass of the mixed powder in warm water, and control the temperature at 30℃. Separately, dissolve Lactobacillus plantarum SICC1.1360 and Pichia pastoris fermentation CCTCC WY 2008360 in the warm water and stir until completely dispersed to obtain the bacterial solution. S3. Slowly add the bacterial solution to the mixed powder and continue to knead the dough in a horizontal dough mixer at a speed of 50 r / min for 10 minutes to obtain a uniform and stable dough with no dry powder. S4. Transfer the stabilized dough flakes to a constant temperature and humidity fermentation chamber and let them ferment for 1.5 hours at a temperature of 30℃ and a relative humidity of 75% to obtain fermented dough flakes with a soft texture and good extensibility. S5. The fermented dough flakes are fed into a continuous dough forming equipment and passed through coarse pressing (5mm gap between rollers), medium pressing (2mm gap between rollers), and fine pressing (1mm gap between rollers) in sequence to form a uniform dough strip. Then, it is cut into wet noodles with a target width of 2mm by a cutter of the corresponding specification. S6. Place the wet noodles in a cool, ventilated place (temperature 20℃, relative humidity 70%) to dry until the moisture content is ≤14%, to obtain methyl wheat noodles.
[0068] Example 3
[0069] 1. A fermentation agent comprising an enzyme preparation and a microbial preparation, wherein the enzyme preparation comprises xylanase and glucose oxidase, and the microbial preparation comprises Lactobacillus plantarum SICC 1.1416 and Pichia pastoris SICC 2.874; The mass ratio of xylanase, glucose oxidase, Lactobacillus plantarum SICC 1.1416 to Pichia pastoris fermentation SICC2.874 was 0.03:0.03:2:1.
[0070] 2. A type of vegan wheat noodles, comprising, by weight, 120 parts vegan wheat flour, 5 parts gluten, 0.03 parts xylanase, 0.03 parts glucose oxidase, 2 parts Lactobacillus plantarum SICC 1.1416 and 1 part Pichia pastoris SICC 2.874.
[0071] 3. A method for preparing the above-mentioned methylated wheat noodles, comprising: S1. Place the wheat flour, gluten, xylanase and glucose oxidase in a horizontal dough mixer for pre-mixing. Mix at 50 r / min for 5 minutes until uniform to obtain mixed powder. S2. Take 35% of the total mass of the mixed powder in warm water, and control the temperature at 35℃. Separately, dissolve Lactobacillus plantarum SICC1.1416 and Pichia pastoris SICC 2.874 in the warm water and stir until completely dispersed to obtain the bacterial solution. S3. Slowly add the bacterial solution to the mixed powder and continue to knead the dough in a horizontal dough mixer at a speed of 50 r / min for 10 minutes to obtain a uniform and stable dough with no dry powder. S4. Transfer the stabilized dough flakes to a constant temperature and humidity fermentation chamber and let them ferment for 2 hours at a temperature of 35℃ and a relative humidity of 85% to obtain fermented dough flakes with a soft texture and good extensibility. S5. The fermented dough flakes are fed into a continuous dough forming equipment and passed through coarse pressing (5mm gap between rollers), medium pressing (2mm gap between rollers), and fine pressing (1mm gap between rollers) in sequence to form a uniform dough strip. Then, it is cut into wet noodles with a target width of 2.5mm by a cutter of the corresponding specification. S6. Place the wet noodles in a cool, ventilated place (temperature 20℃, relative humidity 70%) to dry until the moisture content is ≤14%, to obtain methyl wheat noodles.
[0072] Compare with Example 1
[0073] Example 2 was compared with Control Example 1. The difference between Control Example 1 and Example 2 is that the bacterial preparation only includes Lactobacillus plantarum SICC 1.1360; other conditions such as the amount of bacterial preparation, the selection and amount of residual materials, and the process steps are the same as in Example 2 (compared to Example 2, the bacterial preparation in this control example only includes Lactobacillus plantarum SICC 1.1360, which is used to prove that the fermentation agent disclosed in this invention has better effects).
[0074] Compare with Example 2
[0075] Example 2 was compared with Control Example 2. The difference between Control Example 2 and Example 2 is that the bacterial preparation only includes fermented Pichia pastoris CCTCC WY 2008360; other conditions such as the amount of bacterial preparation, the selection and amount of residual materials, and the process steps are the same as in Example 2 (compared to Example 2, the bacterial preparation in this Control Example only includes fermented Pichia pastoris CCTCC WY 2008360, which is used to prove that the fermentation agent disclosed in this invention has better effects).
[0076] Compare with Example 3
[0077] Example 2 and Control Example 3 were compared. The difference between Control Example 3 and Example 2 is that the bacterial preparation in Control Example 3 only includes Lactobacillus plantarum SICC 1.1360, and the amount of this bacterial preparation is the same as that of Lactobacillus plantarum SICC 1.1360 in Example 2. Other conditions, such as the selection and amount of the remaining materials and the process steps, are the same as those in Example 2. (Compared with Example 2, the bacterial preparation in this Control Example only includes Lactobacillus plantarum SICC 1.1360, which is used to prove that the fermentation agent disclosed in this invention has better effects.)
[0078] Compare with Example 4
[0079] Example 2 was compared with Comparative Example 4. The difference between Comparative Example 4 and Example 2 is that the bacterial preparation in Comparative Example 4 only includes fermented Pichia pastoris CCTCC WY 2008360, and the amount of bacterial preparation used is the same as that used in Example 2. Other conditions, such as the selection and amount of remaining materials and process steps, are the same as in Example 2. (Compared with Example 2, the bacterial preparation in this Comparative Example only includes fermented Pichia pastoris CCTCC WY 2008360, which is used to prove that the fermentation agent disclosed in this invention has better effects.)
[0080] Compare with Example 5
[0081] Example 2 was compared with Comparative Example 5. The difference between Comparative Example 5 and Example 2 is that no bacterial preparation (i.e., Lactobacillus plantarum SICC 1.1360 and Pichia pastoris CCTCC WY 2008360) was added in S2. Other conditions, such as the selection and amount of the remaining materials and the process steps, were the same as in Example 2. (Compared with Example 2, no bacterial preparation was added in S2 of this comparative example, which is used to prove that the fermentation agent disclosed in this invention has better effects.)
[0082] Compare with Example 6
[0083] Example 2 was compared with Comparative Example 6. The difference between Comparative Example 6 and Example 2 is that the enzyme preparation only includes xylanase; other conditions such as the amount of enzyme preparation, the selection and amount of residual materials, and the process steps are the same as those in Example 2 (compared to Example 2, the enzyme preparation in this comparative example only includes xylanase, which is used to prove that the fermentation agent disclosed in this invention has better effects).
[0084] Compare with Example 7
[0085] Example 2 was compared with Comparative Example 7. The difference between Comparative Example 7 and Example 2 is that the enzyme preparation only includes glucose oxidase; other conditions such as the amount of enzyme preparation, the selection and amount of residual materials, and the process steps are the same as those in Example 2 (compared to Example 2, the enzyme preparation in this comparative example only includes glucose oxidase, which is used to prove that the fermentation agent disclosed in this invention has better effects).
[0086] Compare with Example 8
[0087] Example 2 was compared with Comparative Example 8. The difference between Comparative Example 8 and Example 2 is that the enzyme preparation only includes xylanase, and the amount of the enzyme preparation is the same as that of xylanase in Example 2. Other conditions, such as the selection and amount of the remaining materials and the process steps, are the same as those in Example 2 (compared to Example 2, the enzyme preparation in this comparative example only includes xylanase, which is used to prove that the fermentation agent disclosed in this invention has better effect).
[0088] Compare with Example 9
[0089] Example 2 was compared with Comparative Example 9. The difference between Comparative Example 9 and Example 2 is that the enzyme preparation only includes glucose oxidase, and the amount of the enzyme preparation is the same as that of glucose oxidase in Example 2. Other conditions, such as the selection and amount of the remaining materials and the process steps, are the same as those in Example 2 (compared to Example 2, the enzyme preparation in this comparative example only includes glucose oxidase, which is used to prove that the fermentation agent disclosed in this invention has better effect).
[0090] Compare with Example 10
[0091] Example 2 was compared with Comparative Example 10. The difference between Comparative Example 10 and Example 2 is that no enzyme preparation (i.e., xylanase and glucose oxidase) was added in S1. Other conditions, such as the selection and amount of the remaining materials and the process steps, were the same as in Example 2 (Compared with Example 2, no enzyme preparation was added in S1 in this comparative example, which is used to prove that the fermentation agent disclosed in this invention has better effect).
[0092] Compare with Example 11
[0093] Example 2 was compared with Comparative Example 11. The difference between Comparative Example 11 and Example 2 is that no enzyme preparation was added in S1 and no bacterial preparation was added in S2. Other conditions, such as the selection and amount of the remaining materials and the process steps, were the same as those in Example 2. (Compared with Example 2, no enzyme preparation was added in S1 and no bacterial preparation was added in S2 in this comparative example, which is used to prove that the fermentation agent disclosed in this invention has better effects.)
[0094] Compare with Example 12
[0095] Example 2 was compared with Comparative Example 12. The difference between Comparative Example 12 and Example 2 is that no gluten was added in S1; other conditions, such as the selection and amount of the remaining materials and the process steps, were the same as in Example 2 (compared to Example 2, no gluten was added in S1 in this comparative example, which is used to prove that the wheat noodles of this disclosure are better).
[0096] Test results
[0097] To verify the effects of the fermenting agent, meth-treated wheat noodles, and their preparation method provided in this disclosure on improving the quality of meth-treated wheat noodles, the quality of the meth-treated wheat noodles prepared in Examples 1-3 and the meth-treated wheat noodles prepared in Control Examples 1-12 were determined.
[0098] The quality determination includes: 1. Determination of insoluble glutenin macromer (GMP) content Glutenin is one of the main storage proteins in wheat grains. Glutenin subunits cross-link with each other through interchain disulfide bonds to form glutenin macromers, the size of which indirectly indicates the strength of the protein network structure and the degree of dough hydration. Glutenin content is positively correlated with the degree of glutenin polymerization.
[0099] The determination method was as follows: The kneaded dough was freeze-dried for 12 hours, ground into powder, and passed through a 200-mesh sieve to obtain freeze-dried powder samples, which were used for the following studies. 0.5 g of the freeze-dried powder sample was weighed, and 10 mL of 1.5% (w / v) SDS extraction solution was added. The mixture was extracted at 30°C with shaking for 1 hour, centrifuged at 9500 g for 15 minutes, and the supernatant was discarded. The extraction was repeated once more. The protein content was determined using the Kjeldahl method, with each sample measured three times.
[0100] 2. Determination of tensile properties
[0101] The stretching properties of noodles can well reflect the strength, tensile strength, and elasticity of noodles. These indicators are of great reference value for reflecting consumers' acceptance of the product.
[0102] The testing method is as follows: three strands of methyl wheat noodles are placed in a texture apparatus and fixed. The apparatus is started until the noodles break, and tensile property data are obtained. Each sample is tested in 6 parallel trials, and the average value of the results is taken.
[0103] 3. Measurement of sensory scores
[0104] The determination method was as follows: 20 food professionals were selected to independently score each group of samples, and the average score of the 20 people was taken as the final score.
[0105] The evaluation criteria for sensory assessment are shown in the table below:
[0106] The measurement results are shown in the table below:
[0107] It can be seen from the above table: 1) Compared with Comparative Examples 1-12, the wheat noodles prepared in Examples 1-3 showed significant improvements in GMP content, tensile properties, and sensory scores; this indicates that the starter culture, wheat noodles, and preparation method provided in this disclosure can improve the quality of wheat noodles.
[0108] 2) The GMP content, tensile properties, and sensory scores of the wheat noodles prepared in Examples 1-3, especially Example 2, are superior to those of the wheat noodles prepared in Control Examples 1-2. Furthermore, the GMP content, tensile properties, and sensory scores of the wheat noodles prepared in Control Examples 1-2 are superior to those of the wheat noodles prepared in Control Example 5. In other words, regarding the quality of the wheat noodles, the fermentation effect of adding either Lactobacillus plantarum or Pichia pastoris alone is superior to the fermentation effect without adding Lactobacillus plantarum or Pichia pastoris, but still inferior to the fermentation effect of adding both Lactobacillus plantarum and Pichia pastoris simultaneously. This indicates that the simultaneous addition of Lactobacillus plantarum and Pichia pastoris to the starter culture provided in this disclosure has a synergistic effect on improving the quality of the wheat noodles.
[0109] 3) Compared with the methyl wheat noodles prepared in Comparative Example 5, the methyl wheat noodles prepared in Comparative Example 3 had a 21.76% higher GMP content, a 17.57% higher tensile energy, an 18.53% higher tensile resistance, a 31.99% higher extensibility, a 20.93% higher stretch ratio, and a 20.67% higher sensory score; the methyl wheat noodles prepared in Comparative Example 4 had a 16.06% higher GMP content, a 16.28% higher tensile energy, a 13.58% higher tensile resistance, an 11.26% higher extensibility, a 23.26% higher stretch ratio, and an 18.22% higher sensory score; the methyl wheat noodles prepared in Example 2 had a 42.49% higher GMP content, a 44.53% higher tensile energy, a 45.23% higher tensile resistance, a 47.05% higher extensibility, a 48.54% higher stretch ratio, and a 47.25% higher sensory score. In other words, compared with the wheat noodles prepared in Comparative Example 5, the quality improvement of the wheat noodles prepared in Example 2 is greater than the sum of the quality improvement of the wheat noodles prepared in Comparative Example 3 and Comparative Example 4; this further illustrates that the simultaneous addition of Lactobacillus plantarum and Pichia pasta to the fermentation agent provided in this disclosure has a synergistic effect on the quality improvement of wheat noodles.
[0110] 4) The GMP content, tensile properties, and sensory scores of the asphalt wheat noodles prepared in Examples 1-3, especially Example 2, are superior to those of the asphalt wheat noodles prepared in Control Examples 6-7. Furthermore, the GMP content, tensile properties, and sensory scores of the asphalt wheat noodles prepared in Control Examples 6-7 are superior to those of the asphalt wheat noodles prepared in Control Example 10. In other words, regarding the quality of the asphalt wheat noodles, the fermentation effect of adding either xylanase or glucose oxidase alone is superior to the fermentation effect without adding xylanase and glucose oxidase, but still inferior to the fermentation effect of adding xylanase and glucose oxidase simultaneously. This indicates that the simultaneous addition of xylanase and glucose oxidase in the starter culture provided in this disclosure has a synergistic effect on improving the quality of the asphalt wheat noodles.
[0111] 5) Compared with the wheat noodles prepared in Comparative Example 10, the wheat noodles prepared in Comparative Example 8 had a 9.82% higher GMP content, a 12.07% higher tensile energy, an 18.09% higher tensile resistance, a 19.41% higher extensibility, a 17.29% higher stretch ratio, and a 19.87% higher sensory score; the wheat noodles prepared in Comparative Example 9 had a 12.50% higher GMP content, a 12.48% higher tensile energy, a 14.56% higher tensile resistance, a 20.10% higher extensibility, a 15.04% higher stretch ratio, and an 18.84% higher sensory score; the wheat noodles prepared in Example 2 had a 22.77% higher GMP content, a 30.58% higher tensile energy, a 42.50% higher tensile resistance, a 48.20% higher extensibility, a 35.59% higher stretch ratio, and a 41.30% higher sensory score. In other words, compared with the wheat noodles prepared in Comparative Example 10, the wheat noodles prepared in Example 2 showed a greater degree of quality improvement than the wheat noodles prepared in Comparative Example 8 and Comparative Example 9 combined; this further demonstrates that the simultaneous addition of xylanase and glucose oxidase to the fermentation agent provided in this disclosure has a synergistic effect on the quality improvement of wheat noodles.
[0112] 6) Compared to the methyl wheat noodles prepared in Comparative Example 11, the methyl wheat noodles prepared in Comparative Example 5 had a 6.04% higher GMP content, a 7.60% higher tensile energy, a 13.98% higher tensile resistance, a 13.83% higher extensibility, an 11.33% higher stretch ratio, and a 7.79% higher sensory score; the methyl wheat noodles prepared in Comparative Example 10 had a 23.08% higher GMP content, a 19.09% higher tensile energy, a 16.16% higher tensile resistance, a 30.08% higher extensibility, a 29.13% higher stretch ratio, and a 12.33% higher sensory score; the methyl wheat noodles prepared in Example 2 had a 51.10% higher GMP content, a 55.51% higher tensile energy, a 65.53% higher tensile resistance, a 67.39% higher extensibility, a 65.37% higher stretch ratio, and a 58.72% higher sensory score. In other words, compared with the wheat noodles prepared in Comparative Example 11, the quality improvement of the wheat noodles prepared in Example 2 is greater than the sum of the quality improvement of the wheat noodles prepared in Comparative Example 5 and Comparative Example 10; this further illustrates that the simultaneous addition of bacterial preparations and enzyme preparations to the fermentation agent provided in this disclosure has a synergistic effect on the quality improvement of wheat noodles.
[0113] 7) The GMP content, tensile properties and sensory scores of the wheat noodles prepared in Examples 1 to 3, especially in Example 2, are superior to those of the wheat noodles prepared in Control Example 12; this shows that the wheat noodles and preparation method provided in this disclosure can improve the quality of wheat noodles by adding gluten.
[0114] In summary, the fermentation agent and its application, as well as the methyl wheat noodles and their preparation method provided in this disclosure, not only improve the textural and sensory properties of the methyl wheat noodles, thereby enhancing their quality, but also extend their shelf life.
[0115] The above description is merely a preferred embodiment of this disclosure. It should be understood that this disclosure is not limited to the forms disclosed herein and should not be construed as excluding other embodiments. It can be used in various other combinations, modifications, and environments, and can be altered within the scope of the concept described herein through the above teachings or techniques or knowledge in related fields. Any modifications and variations made by those skilled in the art that do not depart from the spirit and scope of this disclosure should be within the protection scope of the appended claims.
Claims
1. A fermenting agent, characterized in that, It includes enzyme preparations and microbial preparations; wherein the enzyme preparations include xylanase and glucose oxidase; and the microbial preparations include *Lactobacillus plantarum* (…). Lactobacillus plantarum ) and fermented Pichia pastoris ( Pichia fermentans ).
2. The fermenting agent according to claim 1, characterized in that, The mass ratio of xylanase, glucose oxidase, Lactobacillus plantarum and Pichia pastoris fermentation is 0.01~0.03:0.01~0.03:1~2:0.5~1.
3. The use of the leavening agent as described in claim 1 or 2 in the preparation of meth-coated wheat noodles.
4. A type of wheat noodles, characterized in that, The raw materials for the meth-coated wheat noodles include meth-coated wheat flour, wheat gluten, and the leavening agent as described in claim 1 or 2.
5. The wheat noodles according to claim 4, characterized in that, By weight, the raw materials include 100-120 parts of the methimazole wheat flour, 3-5 parts of the gluten, 0.01-0.03 parts of the xylanase, 0.01-0.03 parts of the glucose oxidase, 1-2 parts of the Lactobacillus plantarum, and 0.5-1 parts of the fermented Pichia pastoris.
6. A method for preparing the methyl wheat noodles as described in claim 4 or 5, characterized in that, include: The methyl wheat flour, the gluten, the xylanase and the glucose oxidase are mixed and pre-kneaded to obtain a mixed powder; The *Lactobacillus plantarum* and the fermented *Pichia pastoris* were dissolved in warm water and stirred until completely dispersed to obtain a bacterial solution. The bacterial solution is mixed with the mixed powder, and then the dough is kneaded again to obtain stable dough flocs; The stabilized flour flocs were fermented to obtain fermented flour flocs; The fermented dough flakes are rolled and shaped to obtain wet noodles; as well as The wet noodles are dried to obtain the methyl wheat noodles.
7. The wheat noodles according to claim 6, characterized in that, The fermentation temperature is 30~35℃, the relative humidity is 75%~85%, and the fermentation time is 1~2 hours.
8. The wheat noodles according to claim 6, characterized in that, The temperature of the warm water is 30~35℃.
9. The wheat noodles according to claim 6, characterized in that, The mass of the warm water accounts for 30% to 35% of the mass of the mixed powder.
10. The wheat noodles according to claim 6, characterized in that, The moisture content of the wheat noodles is less than or equal to 14%.