High-toughness vermicelli and preparation method thereof

Abstract

The application provides a high-toughness vermicelli and a preparation method thereof, and relates to the technical field of food processing. The high-toughness vermicelli is prepared by the following steps: mixing vermicelli raw materials with a plant oil emulsion to obtain a starch dough; extruding the starch dough at high temperature to obtain a semi-finished product; aging the semi-finished product, then re-cooking, packaging and sterilizing the semi-finished product to obtain the high-toughness vermicelli; wherein the plant oil in the plant oil emulsion comprises one of rice oil, soybean oil, corn oil, peanut oil, algal oil and palm oil. The plant oil is mixed with the vermicelli raw materials in the form of an emulsion to prepare the vermicelli, so that the toughness of the vermicelli and the structural stability and storage resistance of the vermicelli during storage can be effectively improved.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a high-toughness vermicelli and its preparation method. Background Technology

[0002] Vermicelli is a traditional starch product made primarily from starch, such as cassava vermicelli made from tapioca starch or sweet potato vermicelli made from sweet potato starch. It has good absorbency, allowing it to fully absorb the flavors of broth and seasonings during cooking. However, because vermicelli is a pure starch-based food, it has poor thermal stability, and its strong binding force with water results in a low gelatinization temperature. It is not resistant to boiling, and during cooking in boiling water, the surface starch breaks down significantly, easily causing it to clump and stick together.

[0003] Currently, the commonly used vermicelli processing technology mainly includes: mixing food-grade starch and water in a specific ratio to form a homogeneous starch slurry, adding edible gum as a toughening agent, then gelatinizing to form a gel precursor, finally extruding the starch and rapidly cooling it to form a vermicelli precursor, and then transferring the precursor to a constant temperature and humidity aging environment for static treatment to allow starch molecules to regenerate, thus forming a vermicelli food with a stable structure and satisfactory toughness. However, some processes add a small amount of alum to the vermicelli to significantly improve its cooking resistance and elasticity, but the aluminum ions in alum pose a potential toxicity to the human body. Alternatively, a large amount of hydrophilic colloid is used to replace alum, which greatly increases production costs. Therefore, there is an urgent need to provide a solution to address these issues. Summary of the Invention

[0004] The purpose of this invention is to provide a high-toughness vermicelli and its preparation method. By mixing vegetable oil with vermicelli raw materials in the form of an emulsion, vermicelli can be made, which can effectively improve the toughness of vermicelli and its structural stability and storage resistance during storage.

[0005] In a first aspect, the present invention provides a method for preparing high-toughness vermicelli, comprising: mixing vermicelli raw materials with a vegetable oil emulsion to obtain a starch slurry; extruding the starch slurry at high temperature to obtain a semi-finished product; aging the semi-finished product, then re-cooking, packaging, and sterilizing to obtain high-toughness vermicelli; wherein the vegetable oil in the vegetable oil emulsion includes one of rice bran oil, soybean oil, corn oil, peanut oil, algal oil, and palm oil.

[0006] Optionally, the concentration of vegetable oil in the vegetable oil emulsion is 20wt%-25wt%.

[0007] Optionally, the vermicelli raw material includes at least one of rice flour, potato starch, and tapioca starch.

[0008] Optionally, the vermicelli raw materials may also include at least one of wheat flour and corn starch.

[0009] Optionally, the mass ratio of the vermicelli raw material to the vegetable oil emulsion is 1:(0.25-0.35).

[0010] Optionally, aging can be carried out at 35℃-45℃.

[0011] Optionally, aging can be performed at 90%RH-100%RH.

[0012] Optionally, aging for 6-12 hours.

[0013] Alternatively, the starch jelly can be mixed with drinking water and then extruded under high pressure.

[0014] Optionally, the high-toughness vermicelli includes fresh wet vermicelli with a moisture content of 51%-70%, semi-dry vermicelli with a moisture content of 26%-50%, and dry vermicelli with a moisture content of less than 14%.

[0015] Alternatively, the starch slurry can be extruded in a twin-screw extruder to obtain high-toughness vermicelli.

[0016] Optionally, the material can be extruded at 80℃-120℃.

[0017] Optionally, the feeding rate of the starch granules is 2 kg / h-5 kg / h.

[0018] Optionally, the material can be extruded at 80 rpm to 150 rpm.

[0019] Optionally, it can be heated by extrusion in 3-8 temperature zones.

[0020] Optionally, the method for preparing the vegetable oil emulsion includes: mixing and dispersing wheat flour, drinking water and vegetable oil, and then homogenizing under high pressure to obtain the vegetable oil emulsion.

[0021] Optionally, the mixture is homogenized 1 to 5 times at 40 MPa-180 MPa.

[0022] Optionally, wheat flour, drinking water and vegetable oil are dispersed at 10,000 rpm to 15,000 rpm for 1 min to 10 min and then homogenized under high pressure.

[0023] Optionally, the active substance is dissolved in drinking water and / or vegetable oil and then mixed and dispersed with wheat flour.

[0024] Optionally, the active substance includes water-soluble active substances that are soluble in drinking water and oil-soluble active substances that are soluble in vegetable oils.

[0025] Optionally, the active substance includes one of curcumin, β-carotene, capsanthin, and proanthocyanidins.

[0026] Optionally, the concentration of active substances in the vegetable oil emulsion is 2wt%-5wt%.

[0027] Optionally, the concentration of wheat flour in the vegetable oil emulsion is 2wt%-8wt%.

[0028] Optionally, the wheat flour includes modified wheat flour and / or unmodified wheat flour.

[0029] Optionally, wheat flour is premixed with drinking water to obtain a mixed aqueous phase with pH=10-11, and then mixed and dispersed with vegetable oil.

[0030] Optionally, the wheat flour can be replaced with wheat gluten.

[0031] Optionally, the method for modifying wheat flour includes: treating wheat flour in superheated steam at 150℃-170℃ for 120s-300s and then cooling it to obtain a modified intermediate; mixing and dispersing the modified intermediate with a protein polypeptide solution at 60℃-70℃, then separating and drying it to obtain modified wheat flour.

[0032] Optionally, the solid-liquid ratio of the modified intermediate to the protein peptide solution is 0.05 g / mL to 0.1 g / mL.

[0033] Optionally, the modified intermediate is ultrasonically dispersed with the protein peptide solution for 15-30 minutes.

[0034] Optionally, the mass ratio of the modified intermediate to the protein polypeptide in the protein polypeptide solution is 1:(0.2-0.3).

[0035] Secondly, the present invention also provides a fresh wet vermicelli prepared by any of the above-mentioned optional preparation methods.

[0036] The present invention provides a method for preparing high-toughness vermicelli, which has at least one of the following beneficial technical effects compared with the prior art:

[0037] 1. By mixing a vegetable oil emulsion with a stable interfacial structure with vermicelli raw materials, micro-nano-scale oil droplets can be uniformly and stably embedded into the starch-protein gel network in the vermicelli during extrusion gelatinization and aging. This not only prevents rapid water penetration and excessive swelling of starch particles during cooking, but also significantly dissipates residual stress in the vermicelli and optimizes its texture, improving its chewy texture. Furthermore, during the storage of vermicelli, the interfacial film formed by the emulsion can exert a steric hindrance effect on the migration and orderly arrangement of starch molecular chains, thereby effectively inhibiting the migration and recrystallization of starch molecules, inhibiting the aging of vermicelli during storage, and thus comprehensively improving the cooking resistance and chewiness of high-toughness vermicelli, while also improving the long-term storage stability of vermicelli. 2. By encapsulating the active substances in vegetable oil or drinking water, and then mixing and dispersing them with wheat flour and homogenizing them under high pressure to form a vegetable oil emulsion, the active substances can be protected, preventing them from decomposing during high-temperature extrusion. This effectively improves the retention rate of the active substances during long-term storage and also slows down the release curve of the active substances during digestion. Attached Figure Description

[0038] Figure 1 A flowchart illustrating a method for preparing high-toughness vermicelli provided by the present invention; Figure 2 These are comparative images of the microstructure of the vermicelli prepared in Example 1 and Comparative Examples 1 to 4 of this invention after dyeing. Figure 3 These are scanning electron microscope (SEM) images of the vermicelli prepared in Example 1, Comparative Examples 1 to 4 of the present invention at different magnifications. Figure 4 The infrared spectra of the vermicelli prepared in Example 1 and Comparative Examples 1 to 4 of this invention are shown below. Figure 5 The X-ray diffraction patterns are those of the vermicelli prepared in Example 1 and Comparative Examples 1 to 4 of the present invention. Detailed Implementation

[0039] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, 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. Unless otherwise defined, the technical or scientific terms used herein should have the ordinary meaning understood by those skilled in the art to which this invention pertains.

[0040] See Figure 1 This invention provides a method for preparing high-toughness vermicelli, comprising the following steps: S1. Mix the vermicelli raw materials with vegetable oil emulsion to obtain starch dough; S2. The starch jelly is extruded at high temperature to obtain a semi-finished product; S3. After aging the semi-finished product, it is re-cooked, packaged, and sterilized to obtain high-toughness vermicelli.

[0041] Specifically, the vegetable oil used in the vegetable oil emulsion includes one of rice bran oil, soybean oil, corn oil, peanut oil, algae oil, and palm oil. In practice, during the mixing of the vermicelli raw materials with the vegetable oil emulsion in step S1, drinking water can be added to aid in the formation of the starch dough. Furthermore, a dough mixer commonly used in the art can be used during the mixing process to ensure thorough mixing of the vegetable oil emulsion and the vermicelli raw materials.

[0042] In some embodiments, the vermicelli raw materials used in step S1 include at least one of rice flour, potato starch, and tapioca starch. In fact, high-tenacity vermicelli made from rice flour as the main component of the vermicelli raw material is rice vermicelli, and high-tenacity vermicelli made from tapioca starch as the main component is tapioca vermicelli. Furthermore, the vermicelli raw materials may also include at least one of wheat flour and corn starch as a modifier to improve the structural properties and flavor of the high-tenacity starch.

[0043] Furthermore, the starch content, as the main component, must account for at least 60% of the total mass of the vermicelli raw material. Additionally, the concentration of vegetable oil in the vegetable oil emulsion used can be 20wt%-25wt%, and the mass ratio of the vermicelli raw material to the vegetable oil emulsion during mixing can be 1:(0.25-0.35). In fact, by adjusting the content of vegetable oil in the starch granules, the distribution of oil in high-tenacity vermicelli and the resulting interfacial interactions can be controlled. This avoids situations where the vegetable oil content is too low to form a sufficient interfacial barrier, and also prevents excessively high vegetable oil content from accelerating storage aging.

[0044] In some embodiments, the preparation method of the vegetable oil emulsion used in step S1 includes: mixing and dispersing wheat flour, drinking water, and vegetable oil, followed by high-pressure homogenization to obtain the vegetable oil emulsion. Specifically, after mixing, the mixture can be homogenized 1 to 5 times at 40 MPa-180 MPa. Alternatively, the wheat flour, drinking water, and vegetable oil can be dispersed at 10000 rpm-15000 rpm for 1 min-10 min followed by high-pressure homogenization. This facilitates the formation of a uniform and stable vegetable oil emulsion between the vegetable oil and drinking water.

[0045] In practice, wheat flour used in preparing vegetable oil emulsions can preferably be wheat gluten, as wheat gluten is the main protein component of wheat flour. Furthermore, in preparing the vegetable oil emulsion, wheat flour can be pre-mixed with drinking water to form an aqueous phase of wheat flour, and then this aqueous phase can be mixed and dispersed with vegetable oil. Even further, the wheat flour content in the vegetable oil emulsion can be 2%-8%, and by adjusting the wheat flour content, the stability of the emulsion can be controlled.

[0046] In some embodiments, the wheat flour used in preparing the vegetable oil emulsion may be modified wheat flour and / or unmodified wheat flour. Specifically, the wheat flour modification method includes: treating wheat flour in superheated steam at 150°C-170°C for 120-300 seconds, followed by cooling to obtain a modified intermediate; mixing and dispersing the modified intermediate with a protein-peptide solution at 60°C-70°C, then separating and drying to obtain the modified wheat flour. In fact, superheating the wheat flour increases the number of surface-active groups and alters their spatial conformation, which facilitates the grafting of protein-peptides onto wheat protein molecules and improves the stability of the vegetable oil emulsion.

[0047] Furthermore, when modifying wheat flour, the solid-liquid ratio of the modified intermediate to the protein peptide solution is 0.05 g / mL-0.1 g / mL, and the mass ratio of the modified intermediate to the protein peptide in the protein peptide solution is 1:(0.2-0.3). In practice, the protein peptides used include one of soybean protein peptides, wheat protein peptides, and corn protein peptides. Further, wheat gluten can be directly modified to obtain modified wheat gluten.

[0048] In some embodiments, when modifying wheat flour, the modified intermediate can be mixed with a protein peptide solution and then ultrasonically dispersed for 15-30 minutes. Ultrasonic treatment can improve the dispersion uniformity of the modified intermediate in the protein peptide solution and promote the protein peptide solution to fully impregnate the modified intermediate.

[0049] In some embodiments, when preparing the vegetable oil emulsion, wheat flour can be premixed with drinking water to obtain a mixed aqueous phase with pH=10-11 before being mixed and dispersed with vegetable oil. In fact, an alkaline environment helps to open the tightly folded structure of proteins in wheat flour, thereby exposing the hydrophobic and hydrophilic groups within the protein molecular chains. This also improves the uniformity of wheat flour dispersion in the aqueous phase. Thus, when dispersed with vegetable oil, pH-driven electrostatic adsorption allows protein molecules in wheat flour to quickly adsorb onto the surface of the vegetable oil, forming a stable emulsion structure.

[0050] In some embodiments, when preparing the vegetable oil emulsion, the active ingredient can be dissolved in drinking water and / or vegetable oil, and then mixed and dispersed with wheat flour. In practice, when the active ingredient is water-soluble, it is dissolved in drinking water to form an aqueous phase; when the active ingredient is fat-soluble, it is dissolved in vegetable oil to form an oil phase. Specifically, the active ingredient used includes one of curcumin, tea polyphenols, β-carotene, capsanthin, and proanthocyanidins, and the concentration of the active ingredient in the vegetable oil emulsion can be 2wt%-5wt%.

[0051] In some embodiments, a twin-screw extruder can be used to extrude the starch granules in step S2. Specifically, the twin-screw extruder can use a feed rate of 2 kg / h-5 kg / h and extrude at 80 rpm-150 rpm, while simultaneously subjecting the product to 3-8 temperature zones (80℃-120℃) for heating, extrusion, and gelatinization to obtain a semi-finished product. In practice, the twin-screw extruder can also be connected to a drinking water feed line during extrusion, which facilitates adjusting the moisture content of the semi-finished product during the extrusion process.

[0052] In some embodiments, the semi-finished product can be aged in a constant temperature and humidity environment of 35℃-45℃ and 90%RH-100%RH for 6h-12h, then re-cooked in drinking water, packaged, and sterilized to obtain high-tenacity vermicelli. In fact, after re-cooking, the moisture content can be further adjusted to obtain high-tenacity vermicelli products with different moisture contents, such as fresh wet vermicelli with a moisture content of 51%-70%, semi-dry vermicelli with a moisture content of 26%-50%, and dry vermicelli with a moisture content of less than 14%.

[0053] Preparation Example 1 Example 1 provides a method for preparing a gluten powder emulsion, comprising the following steps: S1. Disperse 2g of wheat gluten in 70.33mL of deionized water, adjust the pH to 10-11, and stir for 45min until the wheat gluten is evenly dispersed to obtain the wheat gluten aqueous phase. S2. Dissolve 3.67g of curcumin in 22g of soybean oil to obtain the curcumin oil phase; S3. Add the curcumin oil phase to the gluten water phase and disperse it at 13000 rpm for 5 min using a high-speed disperser to obtain the emulsion precursor. Transfer the emulsion precursor to a homogenizer and homogenize it three times at 60 MPa to obtain the gluten emulsion.

[0054] Preparation Examples 2 to 4 Preparation Examples 2 to 4 provide a method for preparing a gluten powder emulsion. The difference from Preparation Example 1 is that the amount of gluten powder used in step S1 is as shown in Table 1 below.

[0055] Table 1. Amount of wheat gluten used and its content in the emulsion in Preparation Examples 1 to 4

[0056] Preparation Example 5 Preparation Example 5 provides a method for preparing a gluten powder emulsion. The difference from Preparation Example 2 is that the gluten powder used in step S1 is modified gluten powder, and the modification method includes: heating the gluten powder at 160°C for 2 minutes... 3After being treated in superheated steam for 150 seconds, the modified intermediate was cooled to room temperature to obtain the modified intermediate. The modified intermediate was mixed with an aqueous protein peptide solution at a solid-liquid ratio of 0.08 g / mL, and then ultrasonically treated at 200 W for 20 min. After centrifugation, the modified gluten powder was obtained by drying in a vacuum environment at 50 °C to constant weight. The mass ratio of the modified intermediate to the protein peptide was 1:0.2, and the protein peptide used was wheat protein peptide (wheat oligopeptide purchased from Wuhan Tiantianhao Biological Products Co., Ltd.).

[0057] Emulsion stability analysis The stability of the gluten powder emulsions prepared in Examples 1 to 5 was analyzed using a LUMiSizer full-function particle dispersion stability analyzer. The analyzer parameters were set as follows: 500 profile lines, 20 min time interval, 4000 rpm rotation speed, 25 °C temperature, and optical factor number 1. The potential and particle size distribution of the gluten powder emulsions prepared in Examples 1 to 5 were measured using a nanoparticle size analyzer at 25 °C. The refractive index of the experimental medium was set to 1.361. The above test results are shown in Table 2. The gluten powder emulsions prepared in Examples 1 to 5 were sealed and stored at 25 °C. The time when the gluten powder emulsions separated into layers was recorded every hour. Five sets were repeated and the average value was calculated. The results are shown in Table 2.

[0058] Table 2. Stability of gluten powder emulsions in Preparation Examples 1 to 5

[0059] Based on Preparation Examples 1 to 4, Table 2 shows that as the concentration of wheat gluten in the emulsion increases, the clarification index and particle size of the emulsion first decrease and then increase. Furthermore, in Preparation Example 2, when the wheat gluten concentration is 4%, both the clarification index and particle size are relatively low. This indicates that the phase separation degree of the wheat gluten emulsion in Preparation Example 2 is low, effectively dispersing droplets and inhibiting droplet aggregation, which is beneficial for improving emulsion stability. In Preparation Example 1, when the wheat gluten emulsion concentration is 2%, the reduced concentration prevents the formation of a complete and stable emulsion interface film, leading to easy aggregation and separation of oil droplets, thus affecting emulsion stability. In Preparation Examples 3 and 4, as the wheat gluten concentration increases, excessive polymerization between protein molecules easily occurs in the emulsion, resulting in increased emulsion particle size, which in turn reduces emulsion homogeneity and affects emulsion stability. Combining Preparation Example 2 and Preparation Example 5, it can be seen that modifying the gluten powder and preparing it into an emulsion in Preparation Example 5 can further improve the stability of the emulsion.

[0060] As shown in Table 2, the emulsion in Preparation Example 1 had the highest absolute value of Zeta potential, indicating that simple charge repulsion was insufficient to maintain the stability of the emulsion. Although the absolute values ​​of Zeta potential in Preparation Examples 2 and 5 were lower than those in Preparation Examples 1 and 4, their emulsion particle size and emulsion clarification index were also lower. This indicates that in the wheat gluten emulsion, the physical adsorption of wheat gluten on the droplet surface and the steric hindrance effect can synergistically hinder droplet aggregation, thereby comprehensively improving the emulsion stability. Furthermore, during long-term storage, the emulsions in Preparation Examples 2 and 5 showed significantly stronger stability, while the wheat gluten emulsions in Preparation Examples 1, 3, and 4 all exhibited significant stratification within 72 hours.

[0061] Example 1 This embodiment 1 provides a method for preparing high-toughness vermicelli, including the following steps: Y1. Cassava starch and gluten powder are mixed at a mass ratio of 3:1 to obtain a mixed powder. The mixed powder is then mixed with gluten powder emulsion (Preparation Example 2) at a mass ratio of 1:0.2727 to obtain a starch jelly. Y2. Use a twin-screw extruder to extrude starch brittle to obtain a semi-finished product; set the feeding rate of the twin-screw extruder to 4 kg / h, the screw speed to 100 rpm, and the extrusion temperature zones to 85℃, 105℃, 105℃, 105℃, and 105℃ in sequence. Y3. After aging the semi-finished product in an environment of 40℃ and 95%RH for 8 hours, it is then boiled again in pure water, packaged, and sterilized to obtain high-toughness vermicelli (CGE).

[0062] Example 2 This embodiment 2 provides a method for preparing high-toughness vermicelli. The difference from embodiment 1 is that in step Y1, cassava starch and modified gluten powder (preparation example 5) are mixed at a mass ratio of 3:1 to obtain a mixed powder. The mixed powder is then mixed with gluten powder emulsion (preparation example 5) at a mass ratio of 1:0.2727 to obtain a starch slurry. In step Y3, high-toughness vermicelli (CGE-V) is obtained.

[0063] Comparative Example 1 Comparative Example 1 provides a method for preparing high-toughness vermicelli. The difference from Example 1 is that in step Y1, the mixed powder and pure water are mixed at a mass ratio of 1:0.2727 to obtain starch dough; and in step Y3, high-toughness vermicelli (CG) is obtained.

[0064] Comparative Example 2 Comparative Example 2 provides a method for preparing high-toughness vermicelli. The difference from Example 1 is that in step Y1, the mixed powder and soybean oil are mixed at a mass ratio of 1:0.06 to obtain starch dough; and in step Y3, high-toughness vermicelli (CGO) is obtained.

[0065] Comparative Example 3 Comparative Example 3 provides a method for preparing high-toughness vermicelli. The difference from Example 1 is that in step Y1, the mixed powder and curcumin are mixed at a mass ratio of 1:0.01 to obtain starch starch; and in step Y3, high-toughness vermicelli (CGC) is obtained.

[0066] Comparative Example 4 Comparative Example 4 provides a method for preparing high-toughness vermicelli. The difference from Example 1 is that in step Y1, the mixed powder, soybean oil, and curcumin are mixed in a mass ratio of 1:0.06:0.01 to obtain starch dough; and in step Y3, high-toughness vermicelli (CGOC) is obtained.

[0067] Analysis of the storage performance of vermicelli 1. The high-toughness vermicelli prepared in Examples 1 to 3 and Comparative Examples 1 to 4 were stored at 4°C for 0 days, 7 days, 14 days, 21 days, and 28 days. After being cooked in distilled water, the vermicelli was dried at 105°C to constant weight. The loss rate of the vermicelli during the cooking process was calculated. Each experiment was repeated 3 times and the average value was calculated. The results are shown in Table 3 below:

[0068] in, The mass (g) of the cassava noodles before steaming or cooking. The weight loss (g) of cassava noodles after steaming or cooking.

[0069] Table 3. Cooking loss rate (%) of high-toughness vermicelli at different storage times

[0070] As can be seen from Table 3, the vermicelli prepared in Comparative Example 1 had a high cooking loss rate when not stored. This indicates that starch granules in the CG system are prone to dissolution during heating and cooking, resulting in the vermicelli being not resistant to cooking and easily clumping and sticking together. In Comparative Example 2, the cooking loss rate of the vermicelli decreased when not stored after the addition of soybean oil. This indicates that the oil can form a certain hydrophobic barrier in the vermicelli system, thereby reducing water penetration and dissolution. In Comparative Example 3, the cooking loss rate of the vermicelli was lower when not stored than that of Comparative Examples 1 and 2 after the addition of curcumin. This indicates that the addition of curcumin can effectively improve the structural stability of the vermicelli and inhibit the dissolution of starch granules. In Comparative Example 4, the direct addition of curcumin and soybean oil made it difficult for them to be evenly dispersed in the system, which affected the structural stability of the vermicelli. In Examples 1 and 2, soybean oil and curcumin were introduced into the vermicelli system in the form of an emulsion, which helped to improve the uniformity of curcumin and soybean oil dispersion in the vermicelli, thereby effectively improving the structural density and thermal stability of the vermicelli.

[0071] As shown in Table 3, the cooking loss rate of the vermicelli prepared in Comparative Examples 1 and 2 decreased slightly during short-term storage (7 days) compared to when not stored, while the cooking loss rate increased significantly during long-term storage (21 days and 28 days). This is because the vermicelli structure is more stable during short-term storage, while aging occurs during long-term storage, making the starch granules more prone to dissolution. In Examples 1 and 2, although the cooking loss rate increased throughout the storage period, the overall increase was significantly smaller than that in Comparative Examples 1 to 4.

[0072] 2. The vermicelli prepared in Examples 1 to 2 and Comparative Examples 1 to 4 were stored at 4°C for 0 days, 7 days, 14 days, 21 days, and 28 days. Thirty high-toughness vermicelli strips, each 10 cm in length and without mechanical damage, were then cooked in distilled water. After cooling the cooked vermicelli strips with distilled water and draining them, the cooking breakage rate was calculated. Each experiment was repeated three times, and the total value was calculated. The results are shown in Table 4 below.

[0073] in, This refers to the number of whole cassava noodles after cooking.

[0074] Table 4. Cooking breakage rate (%) of high-toughness vermicelli at different storage times

[0075] Table 4 shows that the breakage rate of high-tenacity vermicelli increases with storage time, indicating that the thermal stability of the vermicelli continuously decreases during storage, making it prone to breakage during cooking. The inter-group comparison shows that the vermicelli in Comparative Example 2 exhibits the highest breakage rate at all storage stages. This is because oil disrupts the continuity of the starch-protein network during storage, leading to structural deterioration of the vermicelli and a sharp increase in breakage rate with increasing storage time. Combining Comparative Examples 1 and 3, it can be seen that adding curcumin to the vermicelli system helps improve the structural stability of the vermicelli. However, the breakage rate of Comparative Example 3 increases sharply during long-term storage because curcumin decomposes and deteriorates during storage, leading to structural deterioration of the vermicelli.

[0076] Table 4 also shows that, in Comparative Example 4, the addition of soybean oil and curcumin to the vermicelli system resulted in a significantly lower rate of breakage during storage compared to Comparative Examples 2 and 3. This indicates that curcumin and soybean oil can mutually mitigate their respective negative impacts on storage performance, synergistically improving the structural and thermal stability of the vermicelli during long-term storage. Furthermore, Examples 1 and 2 demonstrate that adding soybean oil and curcumin to the vermicelli system in emulsion form, compared to Comparative Example 4, further enhances the continuity and density of the optimized starch-protein network, effectively inhibiting structural deterioration during storage and thus significantly improving storage stability.

[0077] 3. The vermicelli prepared in Examples 1 to 2 and Comparative Examples 1 to 4 were stored at 4°C for 0 days, 7 days, 14 days, 21 days, and 28 days. Vermicelli without obvious mechanical damage on the surface was taken out, cooked in distilled water, and the two ends of the intact vermicelli were wrapped around the upper and lower ends of the Code A / SPR probe and fixed. The tensile characteristics of the cassava vermicelli were tested at a pre-test speed of 2 mm / s, a test speed of 4 mm / s, a post-test speed of 10 mm / s, a stretch ratio of 120%, and a trigger force of 5 g. Each group of experiments was repeated 3 times and the average value was calculated. The results are shown in Table 5 below.

[0078] Table 5 Tensile properties (g) of high-toughness vermicelli at different storage times

[0079] Table 5 shows that the tensile properties of high-toughness vermicelli made from different raw materials vary greatly. For example, the high-toughness vermicelli in Comparative Example 1 exhibits the highest tensile properties, and these properties significantly improve with increasing storage time. In Comparative Example 2, soybean oil was added to the vermicelli. The plasticizing effect of the oil reduces internal friction and improves the softness of the vermicelli, resulting in a significant decrease in its tensile properties compared to Comparative Example 1. While its tensile properties gradually improve with increasing storage time, the increase is significantly lower than that in Comparative Example 1. In Comparative Example 3, curcumin was added to the vermicelli. Curcumin promotes the formation of the starch-protein network, increasing the fracture stress of the vermicelli during long-term storage. Consequently, its tensile properties after long-term storage are lower than those of Comparative Example 1 but higher than those of Comparative Example 2. As can be seen from Examples 1, 2 and Comparative Example 4, the addition of curcumin and soybean oil can promote the formation of network structure in vermicelli and improve tensile breaking strength. At the same time, introducing curcumin and soybean oil into vermicelli in the form of emulsion can optimize the texture balance of vermicelli.

[0080] 4. The vermicelli prepared in Examples 1 to 2 and Comparative Examples 1 to 4 were stored at room temperature in the dark for 0 days, 7 days, 14 days, 21 days, and 28 days. After that, the vermicelli was taken out, ground and sieved, and then soaked and diluted with physiological saline. The diluted solution was evenly spread in sterile petri dishes and incubated at 37°C for 48 hours. The colony count was calculated on plates with colony counts in the range of 30 CFU to 300 CFU. The results are shown in Table 6 below.

[0081] Table 6. Total bacterial count of high-tenacity vermicelli at different storage times

[0082] As shown in Table 6, the high-tenacity vermicelli in Examples 1 to 2 and Comparative Examples 1 to 4 initially had a considerable bacterial count. However, after 7 days of storage, the total bacterial count increased rapidly. This is because, in the early stages of storage, the internal microorganisms utilized the abundant starch, protein, and other nutrients in the vermicelli, and with the aid of trace amounts of oxygen within the packaging, they underwent logarithmic growth, leading to a rapid increase in the total bacterial count. The increase was particularly pronounced in Comparative Examples 1 and 2, due to the lack of curcumin's inhibitory effect on microbial growth. During prolonged storage, the growth rate of the total bacterial count slowed down. This is because the nutrients in the vermicelli were continuously degraded by the microorganisms, and the accumulation of metabolic products such as organic acids inhibited their own proliferation. Furthermore, it can be seen that the addition of curcumin has a significant correlation with the inhibition of microorganisms in the vermicelli. The vermicelli in Comparative Examples 1 and 2, which did not contain curcumin, exceeded 1.0 × 10⁻⁶ colonies after 14 days of storage. 6 The threshold value was lower than that of the vermicelli in Comparative Examples 3 and 4, while the vermicelli in Comparative Examples 4 showed stronger antibacterial ability. This also shows that the vermicelli in Examples 1 and 2 had the strongest antibacterial ability. This indicates that adding curcumin and soybean oil to vermicelli in the form of an emulsion can synergistically improve the antibacterial effect.

[0083] 5. The vermicelli prepared in Examples 1 to 2 and Comparative Examples 3 to 4 were stored at room temperature in the dark for 0 days, 7 days, 14 days, 21 days, and 28 days. The retention rate of curcumin in the vermicelli was measured. Each experiment was repeated 3 times and the average value was calculated. The results are shown in Table 7 below. The method for determining the curcumin content included: freeze-drying the high-toughness vermicelli, grinding it, adding anhydrous ethanol for ultrasonic dispersion, measuring the absorbance at 425 nm using an enzyme-linked immunosorbent assay (ELISA) reader, and calculating the curcumin retention rate according to the following formula:

[0084] in, This is the absorbance value after extraction with anhydrous ethanol following storage. The absorbance is the value of wheat gluten powder after extraction with anhydrous ethanol in the emulsion state.

[0085] Table 7. Curcumin retention rate (%) of high-tenacity vermicelli at different storage times

[0086] As shown in Table 7, after adding curcumin to the vermicelli, curcumin exhibited good storage stability in a room-temperature, light-protected storage environment. Furthermore, Comparative Examples 3 and 4 show that mixing curcumin with soybean oil and adding it to the vermicelli improves the stability of curcumin during long-term storage. Examples 1 and 2 demonstrate that the emulsion system addition method is significantly superior to direct addition and blending with oil, forming a protective oil-water interface film and an antioxidant microenvironment within the vermicelli, thereby effectively inhibiting the oxidative degradation of curcumin during storage. Additionally, in Example 2, the use of modified wheat gluten powder added to the vermicelli further improved the retention rate of curcumin.

[0087] 6. The vermicelli prepared in Examples 1 to 2 and Comparative Examples 3 to 4 were subjected to in vitro gastrointestinal simulated digestion, including: 200 mg of freeze-dried vermicelli powder was uniformly dispersed in 15 mL of sodium acetate buffer solution with a concentration of 0.2 mol / L and a pH of 5.2, and equilibrated at 37°C for 20 min. Then, 200 μL of acetate buffer solution (containing 52 μL α-amylase and 50 μL amylase per mL) was added and mixed well. At time points of 0 min, 10 min, 20 min, 40 min, 60 min, 90 min, 120 min, and 180 min, 0.2 mL of the digestion solution was transferred to a 2 mL centrifuge tube, and 0.8 mL of anhydrous ethanol was quickly added. After centrifugation at 10,000 × g for 5 min, the absorbance was measured at a wavelength of 425 nm. The release rate of curcumin during in vitro digestion was calculated. Each experiment was repeated 3 times, and the average value was calculated. The results are shown in Table 8 below.

[0088] in, The content of curcumin in the digestive fluid (g) The initial curcumin content (g) in the vermicelli.

[0089] Table 8 Release rate (%) of high-tenacity vermicelli during in vitro simulated digestion

[0090] As can be seen from Table 8, the high-toughness vermicelli in Comparative Examples 3 and 4 exhibited a faster digestion rate. This indicates that directly adding curcumin or curcumin and soybean oil can promote the release rate of curcumin in vivo. In contrast, the high-toughness vermicelli in Examples 1 and 2 showed a lower release rate. This suggests that by adding curcumin and soybean oil to the vermicelli system in the form of an emulsion, the protein film formed by the gluten powder at the emulsion interface can effectively hinder diffusion. At the same time, the encapsulation of curcumin with oil can protect curcumin in the simulated digestion environment, thus providing a sustained-release effect. This demonstrates that the emulsion system has advantages in improving the stability of curcumin and controlling its release.

[0091] Vermicelli Structure Analysis 1. After freezing and slicing the vermicelli obtained in Example 1 and Comparative Examples 1 to 4, the starch in the vermicelli slices was stained with 0.2% FITC solution, the protein in the vermicelli slices was stained with 0.025% Rhodamine B solution, and the lipids in the vermicelli slices were stained with 0.1% Nile Red solution. The slices were then observed using a laser confocal scanning microscope (CLSM) at the corresponding wavelengths (the excitation wavelengths for FITC, Rhodamine B, and Nile Red were 488 nm, 561 nm, and 633 nm, respectively). Figure 2 As shown.

[0092] from Figure 2 As can be seen, the lipid signal in the CGO group with soybean oil directly added in Comparative Example 2 was weak. This indicates that the compatibility between free soybean oil and the starch-protein matrix in the vermicelli is poor, and phase separation easily occurs, resulting in the soybean oil not being able to disperse stably in the vermicelli. In the CGOC vermicelli with soybean oil and curcumin added simultaneously in Comparative Example 4, linear local aggregation of red lipid signals appeared. This indicates that the addition of curcumin did not improve the interfacial compatibility between soybean oil and the starch-protein matrix, and soybean oil still showed obvious aggregation. In contrast, the CGOC vermicelli with gluten powder emulsion added in Example 1... In group E, the starch matrix was connected and uniform, while the protein component was dispersed in fine particles, and the lipids were dispersed in the form of small spots throughout the system. The three fluorescence signals were well integrated and there were no obvious phase separation regions. This indicates that introducing soybean oil and curcumin into the vermicelli system in the form of an emulsion, and utilizing the steric hindrance effect and emulsifying activity of their interfacial layer, can stabilize the lipids into nanoscale particles. This not only effectively improves the uniformity of lipid dispersion in the starch-protein matrix, but also optimizes the dispersion state of the protein, thereby improving the compatibility and stability of the multi-component powder system.

[0093] 2. After ion sputtering gold plating, the powder strips obtained in Example 1 and Comparative Examples 1 to 4 were subjected to SEM observation using a 3kV accelerating voltage. Images were acquired at three fields of view: 50×, 200×, and 1000×. Figure 3As shown.

[0094] from Figure 3 As can be seen, the CG vermicelli prepared in Comparative Example 1 has a relatively dense cross-sectional structure, with almost no pores under a microscopic scale and a relatively smooth surface morphology. This indicates that the starch-protein matrix has good uniformity after extrusion molding. In contrast, the CGC vermicelli prepared in Comparative Example 3 shows uniformly dispersed micron-sized spherical protrusions on its surface. This is because curcumin, under the dual effects of moisture, heat and shear during extrusion, partially embeds into the helical cavity of amylose and the hydrophobic region of gluten, thereby forming curcumin-starch or curcumin-protein complexes. Then, during the cooling and drying process, these complexes and the precipitated curcumin molecules act as heterogeneous nucleation sites, undergo phase separation, and self-assemble into spherical aggregates, which are exposed on the fracture surface when the vermicelli undergoes brittle fracture.

[0095] The CGO vermicelli prepared in Comparative Example 2 has a cross-section with obvious large-sized pores and a loose fibrous structure, and the surface texture is rough with many cracks. This indicates that the introduction of soybean oil will disrupt the continuity of the starch-protein matrix network. The resulting porous and loose structure is more prone to water absorption, swelling and breakage during cooking, and will also exacerbate the loss of internal moisture and substances in the vermicelli during storage. The microscopic cross-sectional morphology of the CGOC vermicelli prepared in Comparative Example 4 is between that of Comparative Example 2 and Comparative Example 3. Although there are pores on its surface, its density is higher than that of the CGO vermicelli in Comparative Example 2, and a small number of protrusions can also be seen on the surface. This indicates that curcumin can alleviate the damage of oil to the starch-protein matrix network to a certain extent, but cannot completely offset its negative effects.

[0096] As can be seen from the surface of the CGE sample prepared in Example 1, its cross-sectional structure is the most dense and uniform, and the pores are small and regularly distributed. Corresponding to the conclusions in Tables 3 to 5 above, it can be shown that introducing soybean oil and curcumin into the vermicelli system in the form of emulsion can optimize the continuity and density of the starch-protein matrix network, reduce phase separation and structural defects of multiple components in the vermicelli, thereby improving the structural stability of the vermicelli and reducing the breakage rate and cooking loss of the vermicelli.

[0097] 3. After storing the vermicelli prepared in Example 1 and Comparative Examples 1 to 4 at 4°C for 28 days, the thermal properties of the vermicelli were analyzed using differential scanning calorimetry. During the test, the temperature was increased from 20°C to 100°C at a rate of 10°C / min and scanned within the range. The gelatinization enthalpy (ΔH) of the vermicelli was calculated, and the results are shown in Table 9 below: Table 9. Thermodynamic parameters of high-toughness vermicelli after 28 days of storage

[0098] As shown in Table 9, the gelatinization enthalpy of the vermicelli prepared in Comparative Example 1 was 62.3576 J / g, indicating that the CG vermicelli underwent significant recrystallization aging during storage. In contrast, the gelatinization enthalpy of the CGC vermicelli in Comparative Example 3, with added curcumin, was 59.8742 J / g, slightly lower than that of Comparative Example 1. This suggests that the addition of curcumin can slightly inhibit starch recrystallization aging. In Comparative Example 2, the gelatinization enthalpy of the CGO vermicelli, with added soybean oil, increased to 79.8893 J / g, which is consistent with... Figure 2 The lipid aggregation observed in the study was consistent with that observed in laser confocal microscopy, indicating that the compatibility between free soybean oil and the starch-protein matrix was poor, which induced the re-crystallization and crystallization of starch molecules.

[0099] In Comparative Example 4, the gelatinization enthalpy of CGOC vermicelli with added curcumin and soybean oil decreased to 54.729 J / g, indicating that curcumin can partially alleviate the aging caused by soybean oil. However, the compatibility of the vermicelli system still has problems. In Example 1, the gelatinization enthalpy of CGE vermicelli prepared by adding curcumin and soybean oil in the form of an emulsion was only 16.5176 J / g. Combined with the overall decreasing trend of the onset temperature (To), peak temperature (Tp), and termination temperature (Tc), it can be shown that making curcumin and soybean oil into an emulsion can stabilize the lipid components into uniformly dispersed fine particles. This not only optimizes the interfacial compatibility of multiple components but also hinders the migration and recrystallization of starch molecules through steric hindrance, thereby significantly inhibiting the aging phenomenon of vermicelli during storage.

[0100] 4. The vermicelli obtained in Example 1 and Comparative Examples 1 to 4 were freeze-dried and ground into vermicelli powder after being stored for 0 days and 28 days, respectively. This powder was then mixed with dried potassium bromide at a mass ratio of 1:200 and ground further. The powder was then compressed into tablets using a tablet press, and the tablets were analyzed using an infrared spectrometer at 400 cm⁻¹. -1 -4000cm -1 Within a range, at 2cm -1 Infrared spectral scanning was performed at a resolution of [resolution value], and the superimposed spectrum was obtained after 64 scans. The results are as follows: Figure 4 As shown in A (infrared spectrum of vermicelli stored for 0 days) and B (infrared spectrum of vermicelli stored for 28 days), for Figure 4 In the image, A and B are deconvolved to obtain infrared deconvolutioned spectra, and the results are as follows: Figure 4 As shown in C and D; the intensity ratio of the 1047 / 1022 peak is calculated as shown in Table 10 below, and the intensity ratio of the 1022 / 995 peak is calculated as shown in Table 11 below.

[0101] Table 10. Peak intensity ratio of 1047 / 1022 in the infrared spectrum of high-toughness vermicelli

[0102] Table 11 Peak intensity ratio of 1022 / 995 in the infrared spectrum of high-toughness vermicelli

[0103] from Figure 4 As can be seen from the data, the vermicelli prepared in Example 1 and Comparative Examples 1 to 4 has a thickness of 3350 cm. -1 A broad and strong OH stretching vibration absorption peak appears at all locations, with a peak at 2930 cm⁻¹. -1 An absorption peak for the CH stretching vibration appears at 1640 cm⁻¹. -1 The peak appearing at 1150 cm⁻¹ is the overlapping region of the bending vibration of adsorbed water and the characteristic peak of glutamic acid I band. -1 1080cm -1 1020cm -1 The absorption peak at the point is the vibrational fingerprint region of the COC skeleton in the starch molecule, and the overall profile of the infrared spectra of the five vermicelli is relatively consistent, which indicates that adding different additives to the vermicelli system did not change the main chemical bond type of the vermicelli system.

[0104] from Figure 4 It can also be seen that, compared to the CG vermicelli in Comparative Example 1, the CGO vermicelli prepared in Comparative Example 2 and the CGOC vermicelli prepared in Comparative Example 4 have a higher viscosity at 2925 cm⁻¹. -1 2855cm -1 The intensity of the CH stretching vibration peak at 1740 cm⁻¹ is significantly enhanced. -1 A weak but clear stretching vibration peak of the ester carbonyl (C=O) group was observed nearby, indicating that the oil had been successfully incorporated into the vermicelli system. In contrast, the CGC vermicelli prepared in Comparative Example 3, the CGOC vermicelli prepared in Comparative Example 4, and the CGE vermicelli prepared in Example 1 showed a peak at 1510 cm⁻¹. -1 -1520cm -1 A sharp new peak appeared in the range, which was attributed to the C=C skeleton vibration of the curcumin benzene ring. This proves that the curcumin molecule exists in the vermicelli system with an intact structure. In addition, the CGE vermicelli prepared in Example 1 showed a peak at 1100 cm⁻¹. -1 -1000cm -1 The COC peak in the range broadened slightly and shifted slightly to lower wavenumbers, indicating that protein molecules in CGE vermicelli may form additional hydrogen bonds with starch hydroxyl groups.

[0105] In fact, Figure 4 C Figure 4 1047cm in D -1 The peak corresponds to the ordered crystalline structure of starch, 1022 cm⁻¹ -1 Corresponding to amorphous structures, 995cm -1Corresponding to the helical structure of starch, a higher intensity ratio of the 1047 / 1022 peaks indicates a greater proportion of ordered crystalline structure in the starch, suggesting more severe starch aging. Conversely, a higher intensity ratio of the 1022 / 995 peaks indicates stronger stability of the amorphous and helical structures of the starch, suggesting weaker starch aging. Tables 10 and 11 show that after 28 days of storage, the intensity ratio of the 1047 / 1022 peaks in the vermicelli prepared in Examples 1 and Comparative Examples 1 to 4 significantly increased compared to the storage period of 0 days. The increase was particularly pronounced in the CGO vermicelli prepared in Comparative Example 2, indicating more severe starch aging in the CGO vermicelli. The CGE vermicelli prepared in Example 1 showed the smallest increase, indicating that the CGE group prepared in Example 1, through emulsification and steric hindrance, significantly inhibited the formation of ordered crystalline structures in the starch, maintaining the stability of the amorphous and helical structures.

[0106] 5. The vermicelli prepared in Example 1 and Comparative Examples 1 to 4 were scanned using an X-ray diffractometer after 0 days and 28 days of storage, respectively, within a 2θ scanning range of 5°-40° and a step size of 0.02° / s. The results are as follows: Figure 5 The infrared spectra of vermicelli stored for 0 days and B (infrared spectra of vermicelli stored for 28 days) are shown in Table 12 below, and the crystallinity of the vermicelli is calculated.

[0107] Table 12 Crystallinity (%) of high-toughness vermicelli at different storage times

[0108] from Figure 5 As can be seen, the vermicelli prepared in Example 1 and Comparative Examples 1 to 4 exhibited characteristic diffraction peaks around 2θ≈7.5°, 13°, and 20°, and the crystallinity was between 3.01° and 4.17°. This indicates that when the vermicelli was first made, the starch molecules and proteins formed a V-shaped crystal structure through hydrophobic interactions, and the crystallinity of each vermicelli was relatively small. This shows that the differences in the vermicelli composition did not have a significant impact on the initial crystal form and crystallinity.

[0109] However, after 28 days of storage, the vermicelli prepared in Examples 1 and Comparative Examples 1 to 4 showed characteristic peaks of type A starch crystals in the regions of 2θ≈15°, 17°, 18°, and 23°, in addition to the original diffraction peaks of the V-type crystals. At the same time, the overall cleanliness was significantly improved compared to when stored for 0 days. This indicates that during the storage of the vermicelli, some V-type crystals dissociated, and the free starch molecules reassembled and aggregated through hydrogen bonds to form type A crystals. This shows that the vermicelli all underwent starch aging to varying degrees during the storage process.

[0110] As can be seen from Table 12, during the storage process, the increase in crystallinity of CGE vermicelli in Example 1 and CGOC vermicelli in Comparative Example 4 was significantly smaller than that in Comparative Examples 1 to 3. This indicates that adding curcumin and soybean oil to vermicelli can effectively inhibit starch aging. In addition, the intensity of the A-type characteristic peak of CGE vermicelli in the examples was also significantly weaker than that in Comparative Examples 1 to 4. This indicates that introducing curcumin and soybean oil into the vermicelli system in the form of an emulsion stabilizes the lipid-starch inclusion complex through emulsification, thereby delaying the dissociation of V-type crystals and inhibiting the recrystallization of starch molecules into A-type crystals, thus significantly inhibiting the starch aging process of vermicelli.

[0111] While embodiments of the present invention have been described in detail above, it will be apparent to those skilled in the art that various modifications and variations can be made to these embodiments. However, it should be understood that such modifications and variations fall within the scope and spirit of the invention as set forth in the claims. Furthermore, the invention described herein may have other embodiments and can be implemented or carried out in various ways.

Claims

1. A method for preparing high-toughness vermicelli, characterized in that, include: The starch dough is obtained by mixing the vermicelli raw material with vegetable oil emulsion; The starch slurry is extruded at high temperature to obtain a semi-finished product; the semi-finished product is aged, re-cooked, packaged, and sterilized to obtain high-toughness vermicelli; wherein, the vegetable oil in the vegetable oil emulsion includes one of rice bran oil, soybean oil, corn oil, peanut oil, algae oil, and palm oil.

2. The preparation method according to claim 1, characterized in that: The vegetable oil concentration in the vegetable oil emulsion is 20wt%-25wt%; and / or, the vermicelli raw material includes at least one of rice flour, potato starch, and tapioca starch, preferably the vermicelli raw material also includes at least one of wheat flour and corn starch; and / or, the mass ratio of the vermicelli raw material to the vegetable oil emulsion is 1:(0.25-0.35).

3. The preparation method according to claim 1, characterized in that: The starch gluten is aged at 35℃-45℃; and / or aged at 90%RH-100%RH; and / or aged for 6h-12h; and / or the starch gluten is mixed with drinking water and then extruded under high pressure; and / or the high-toughness vermicelli includes fresh wet vermicelli with a moisture content of 51%-70%, semi-dry vermicelli with a moisture content of 26%-50%, and dry vermicelli with a moisture content of less than 14%.

4. The preparation method according to claim 1, characterized in that: The starch granules are extruded in a twin-screw extruder to obtain a semi-finished product; preferably, the extrusion is carried out at 80℃-120℃, and / or the feeding rate of the starch granules is 2kg / h-5kg / h, and / or the extrusion is carried out at 80rpm-150rpm, and / or the extrusion is heated through 3-8 temperature zones.

5. The preparation method according to claim 1, characterized in that: The method for preparing the vegetable oil emulsion includes: mixing and dispersing wheat flour, drinking water and vegetable oil, and then homogenizing under high pressure to obtain the vegetable oil emulsion; preferably: homogenizing at 40MPa-180MPa once to five times after mixing; and / or, dispersing wheat flour, drinking water and vegetable oil at 10000rpm-15000rpm for 1min-10min and then homogenizing under high pressure.

6. The preparation method according to claim 5, characterized in that: The active substance is dissolved in drinking water and / or vegetable oil, and then mixed and dispersed with wheat flour; preferably, the active substance includes water-soluble active substances soluble in drinking water and oil-soluble active substances soluble in vegetable oil, more preferably, the active substance includes one of curcumin, tea polyphenols, β-carotene, capsanthin and proanthocyanidins; preferably, the concentration of the active substance in the vegetable oil emulsion is 2wt%-5wt%.

7. The preparation method according to claim 5, characterized in that: The concentration of wheat flour in the vegetable oil emulsion is 2wt%-8wt%; and / or, the wheat flour includes modified wheat flour and / or unmodified wheat flour; and / or, the wheat flour is premixed with drinking water to obtain a mixed aqueous phase with pH=10-11 and then mixed and dispersed with vegetable oil; preferably, the wheat flour is replaced with wheat gluten.

8. The preparation method according to claim 7, characterized in that: The modification method of wheat flour includes: treating wheat flour in superheated steam at 150℃-170℃ for 120s-300s and then cooling it to obtain a modified intermediate; mixing and dispersing the modified intermediate with a protein polypeptide solution at 60℃-70℃, then separating and drying it to obtain modified wheat flour.

9. The preparation method according to claim 8, characterized in that: The solid-liquid ratio of the modified intermediate to the protein peptide solution is 0.05 g / mL to 0.1 g / mL; and / or, the modified intermediate and the protein peptide solution are ultrasonically dispersed for 15 min to 30 min; and / or, the mass ratio of the modified intermediate to the protein peptide in the protein peptide solution is 1:(0.2-0.3).

10. A high-toughness vermicelli prepared by the preparation method according to any one of claims 1 to 9.

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