A process for making morel noodles

Abstract

The present application relates to the technical field of food processing, and particularly relates to a production process of morel noodles. First, 2000-mesh or above morel ultrafine powder is used, the specific surface area of which is significantly increased, and the dissolution rate of soluble components such as polysaccharides is greatly improved. At the same time, the particle size of the morel ultrafine powder is much smaller than the gap between the gluten network, and the morel ultrafine powder can be uniformly embedded in the gluten protein matrix, and the gluten integrity and dough extensibility can be maintained even at a high addition amount. Second, the obtained morel ultrafine powder suspension is a uniform system, and there is no coarse residue and hard residue. The morel ultrafine powder suspension is directly used as the water for dough mixing, and the full component utilization of the soluble and insoluble dietary fibers of morel is realized, and the nutritional waste caused by filtering and extracting juice is avoided. Third, the gluten network is fully stretched through closed aging, the short board of no egg toughness is made up, the multi-pass heavy pressure rolling is used to realize the uniform dispersion of the morel ultrafine powder, the three-stage drying is used to solve the problem of dry cracking and moisture regain, and finally the excellent formability and taste quality are considered at a high addition amount.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a process for making morel mushroom noodles. Background Technology

[0002] Morel mushrooms are a rare edible and medicinal fungus, rich in protein, polysaccharides, various amino acids, and trace elements. They are beneficial for the stomach and intestines, aid digestion, and enhance immunity. In recent years, processing morel mushrooms into convenience foods such as noodles has become a research hotspot.

[0003] However, existing morel noodle processing technology has the following significant shortcomings: 1. Waste of morel residue and rough texture: Traditional processes often use coarse morel powder or dried fragments directly to mix with dough, or use filtration to extract juice from the mushroom body. The former results in noodles with a raised surface, rough texture, and easy breakage because the coarse fiber and hard stems are difficult to crush completely; the latter causes a large amount of insoluble dietary fiber and some bound nutrients to be wasted.

[0004] 2. Limited amount of morel mushrooms: Due to the physical damage of coarse flour to the gluten network, the amount of morel mushrooms added in existing formulas is usually low (e.g., 1%-13.5 parts), which makes it difficult to reflect the nutritional advantages and flavor characteristics of morel mushrooms.

[0005] In summary, existing morel mushroom noodle processing technology suffers from insufficient particle size of the mushroom, making it difficult to achieve both high addition levels and excellent noodle quality. Therefore, there is an urgent need for a processing technology that can achieve residue-free utilization of all components of morel mushrooms while ensuring shapeability and taste quality even with high addition levels. Summary of the Invention

[0006] The purpose of this invention is to provide a process for making morel mushroom noodles, which aims to solve the technical problems in existing morel mushroom noodle processing technology, such as the limited amount of morel mushrooms added due to the damage of the gluten network caused by coarse morel powder, and the waste of nutrients and insufficient flavor caused by filtering and extracting juice, which make it difficult to achieve both good shapeability and taste quality when the amount of morel mushrooms is high.

[0007] To achieve the above objectives, the present invention provides a process for making morel mushroom noodles, comprising the following steps: Soaking and rehydration: Take morel mushroom ultrafine powder, add drinking water to soak, so that the morel mushroom ultrafine powder is fully dissolved and a uniform morel mushroom suspension is obtained. Temporary storage of suspension: The obtained morel mushroom suspension is temporarily stored in a sealed container; Dough preparation: Mix refined wheat flour with the prepared morel mushroom suspension in a preset ratio, add edible salt, and knead to obtain dough; Maturation: The resulting dough is sealed and left to mature. Rolling and cutting: The cooked dough is rolled multiple times to obtain dough sheets, which are then cut into strips to obtain wet noodles; Drying: The obtained wet noodles are dried in three stages in sequence: cold air shaping, heat preservation and dehumidification, and constant temperature dehydration; Cooling packaging: After the dried noodles have cooled to room temperature, they are sealed in packaging; In the rehydration step, the morel mushroom ultrafine powder has a particle size of 2000 mesh or larger, and the resulting morel mushroom suspension is used as water for the dough mixing step without solid-liquid separation.

[0008] In the soaking and rehydration step, the soaking water temperature is 22°C, the soaking time is 3 hours, and the water is stirred every 30 minutes during the soaking period. The soaking container is a food-grade 304 stainless steel sealed bucket.

[0009] In the suspension temporary storage step, the temporary storage temperature is 20-25℃, the storage time is no more than 2 hours, and the system is stirred before feeding to make it uniform.

[0010] In the dough mixing step, the refined wheat flour is 52-55 parts by weight, the morel mushroom suspension is 37 parts by weight, and the edible salt is 0.5-2 parts by weight. Refined wheat flour is added directly to the ingredients, and edible salt is dissolved in the morel mushroom suspension and added when kneading the dough.

[0011] In the curing step, the curing temperature is 20-25℃ and the curing time is 45 minutes.

[0012] In the calendering and cutting step, a multi-pass heavy-pressure calendering machine is used for 6 passes of calendering. The first 3 passes are the coarse pressing section, with a pressure of 0.6-0.8 MPa and roller gaps of 3 mm, 2 mm, and 1.5 mm respectively. The fourth to sixth passes are the thin pressing section, with a pressure of 0.3-0.5 MPa and roller gaps gradually decreasing from 1.2 mm to 1.0 mm. A micro-vibration system with a frequency of 50 Hz and an amplitude of 0.8 mm is activated throughout the calendering process.

[0013] In the drying process, the cold air setting section is carried out at 22-25℃ and 90%-95% relative humidity, accounting for 35% of the total drying time; the heat preservation and dehumidification section is carried out at 50-70℃ and 75%-85% relative humidity, accounting for 30% of the total drying time; the constant temperature dehydration section has a temperature 35℃ higher than the heat preservation and dehumidification section and a relative humidity gradually decreasing to 35%-60%, accounting for 35% of the total drying time; the total drying time is 4-6 hours, until the moisture content of the finished product is ≤7%.

[0014] In the cooling and packaging step, clean fresh air at 22-26℃ is used for closed cooling for 1 hour until the noodle temperature drops to 25℃ and the moisture content stabilizes at 7%.

[0015] This invention discloses a process for making morel mushroom noodles. First, it employs ultra-fine grinding technology of 2000 mesh or higher to reduce morel mushroom particles to the micron level, significantly increasing the specific surface area and greatly improving the dissolution rate of soluble components such as polysaccharides. Simultaneously, the particle size of the ultra-fine powder is much smaller than the gaps in the gluten network, allowing it to be uniformly embedded in the gluten protein matrix without mechanically breaking the gluten structure. This maintains gluten integrity and dough extensibility even with high addition levels. Second, the resulting ultra-fine powder suspension is a homogeneous system, free of coarse residues and hard residues, and can be directly used as water for kneading, achieving full utilization of the soluble and insoluble dietary fiber from the morel mushrooms and avoiding nutrient waste caused by filtration. Third, a closed-loop maturation process fully expands the gluten network to compensate for the lack of elasticity due to egg deficiency. Multiple heavy-pressure rolling and a micro-vibration system ensure uniform dispersion of the ultra-fine powder. A three-stage drying process addresses the issues of drying and moisture regain, ultimately achieving excellent formability and taste quality even with high addition levels. Attached Figure Description

[0016] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0017] Figure 1 This is a flowchart of the process for making morel mushroom noodles provided by the present invention. Detailed Implementation

[0018] Embodiments of the present invention are described in detail below, examples of which are illustrated in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and intended to explain the present invention, and should not be construed as limiting the present invention.

[0019] Please see Figure 1 This invention provides a process for making morel mushroom noodles, comprising the following steps: S1. Soaking and rehydration: Take morel mushroom ultrafine powder, add drinking water to soak, so that the morel mushroom ultrafine powder is fully dissolved and a uniform morel mushroom suspension is obtained. S2. Temporary storage of suspension: The obtained morel mushroom suspension is temporarily stored in a sealed container; S3. Kneading: Mix refined wheat flour with the prepared morel mushroom suspension in a preset ratio, add edible salt, and knead to obtain dough; S4. Maturation: The resulting dough is sealed and left to mature. S5. Rolling and cutting: The cooked dough is rolled multiple times to obtain dough sheets, which are then cut into strips to obtain wet noodles; S6. Drying: The obtained wet noodles are dried in three stages in sequence: cold air shaping, heat preservation and dehumidification, and constant temperature dehydration. S7. Cooling and Packaging: After the dried noodles have cooled to room temperature, they are sealed and packaged. In the rehydration step, the morel mushroom ultrafine powder has a particle size of 2000 mesh or larger, and the resulting morel mushroom suspension is not subjected to solid-liquid separation and is used as water for dough mixing in the dough mixing step.

[0020] In this embodiment, the morel mushroom ultrafine powder has a particle size of 2000 mesh or larger, resulting in micron-level particle size, significantly increased specific surface area, and greatly improved dissolution rate of soluble components such as polysaccharides. Simultaneously, the ultrafine powder can be uniformly embedded in the gluten network rather than physically breaking the gluten structure, thus ensuring good noodle shape and chewy texture even with high addition levels. The resulting morel mushroom suspension is a homogeneous system, free of coarse residue and hard residue, and can be directly used as water for dough mixing, achieving full utilization of the morel mushroom's soluble and insoluble dietary fiber, avoiding the nutrient waste caused by traditional filtration and juice extraction processes.

[0021] Furthermore, in the soaking and rehydration step, the soaking water temperature is 22°C, the soaking time is 3 hours, and the water is stirred once every 30 minutes during the soaking period. The soaking container is a food-grade 304 stainless steel sealed bucket.

[0022] In this embodiment, the morel mushroom ultrafine powder is soaked in 22°C drinking water for 3 hours to ensure complete hydration and dissolution. The powder is stirred at low speed every 30 minutes to ensure complete dispersion and suspension without clumping or settling. A clean, dust-proof 304 stainless steel sealed container is used to prevent contamination from impurities introduced during the soaking process.

[0023] Furthermore, in the suspension temporary storage step, the temporary storage temperature is 20-25℃, the storage time is no more than 2 hours, and the system is stirred before feeding to make it uniform.

[0024] In this embodiment, the soaked morel mushroom suspension is temporarily stored in a sealed stainless steel tank at 20-25℃ for no more than 2 hours to prevent microbial growth and system stratification. Stirring lightly for 1 minute before feeding restores the uniform state and ensures that the suspension is uniform and stable.

[0025] Furthermore, in the dough mixing step, the refined wheat flour is 52-55 parts by weight, the morel mushroom suspension is 37 parts by weight, and the edible salt is 0.5-2 parts by weight. Refined wheat flour is added directly to the dough, and edible salt is dissolved in the morel mushroom suspension and added during kneading.

[0026] In this embodiment, refined wheat flour is directly added to the dough mixer, relying on the mixing and subsequent rolling processes to break up clumps and ensure uniform integration. Edible salt is first completely dissolved in the morel mushroom suspension at room temperature and then added simultaneously during dough mixing. This enhances gluten strength and allows the salt and mushroom flavor to penetrate evenly into the dough. The dough mixer uses a 550-type horizontal double-spiral dough mixer with a mixing speed of 45 r / min and a mixing time of 15-20 minutes, ensuring thorough mixing to fully integrate the morel mushroom suspension with the flour.

[0027] Furthermore, in the curing step, the curing temperature is 20-25℃ and the curing time is 45 minutes.

[0028] In this embodiment, after kneading, the dough is left to rest and mature in a sealed environment at 20-25℃ for 45 minutes, with the entire process covered and sealed to prevent dust and drying. This step fully develops the gluten network, compensates for the lack of elasticity in egg-free dough, and effectively reduces the breakage rate during subsequent rolling.

[0029] Furthermore, in the calendering and cutting step, a multi-pass heavy-pressure calendering machine is used for 6 passes of calendering. The first to third passes are the coarse pressing section, with a pressure of 0.6-0.8 MPa on the pressure rollers and roller gaps of 3 mm, 2 mm, and 1.5 mm respectively. The fourth to sixth passes are the thin pressing section, with a pressure of 0.3-0.5 MPa on the pressure rollers and roller gaps gradually decreasing from 1.2 mm to 1.0 mm. A micro-vibration system with a frequency of 50 Hz and an amplitude of 0.8 mm is activated throughout the calendering process.

[0030] In this embodiment, the calendering equipment adopts the MT-550 multi-pass heavy-duty calendering machine. The matured dough undergoes six progressive calendering passes: the first three passes are heavy-duty rough pressing (0.6-0.8MPa), with each pass lasting 60 seconds, to fully extend the gluten network and break up flour lumps, allowing the morel mushroom ultrafine particles to be evenly embedded in the gluten network, preventing delamination, breakage, and local bulges; the last three passes are thin-duty forming (0.3-0.5MPa), eliminating air bubbles and fine lines on the noodle surface, ensuring a smooth, flat sheet with uniform color, free of particle protrusions and color variations. A 50Hz, 0.8mm amplitude micro-vibration system is activated throughout the process, simultaneously achieving uniform dispersion of ultrafine powder and elimination of dough lumps. The final sheet thickness is strictly controlled to 1mm, with a thickness error ≤±0.05mm, and then it is cut into strips by a 1mm wide cutting roller and continuously conveyed to the drying tunnel.

[0031] Furthermore, in the drying process, the cold air setting section is carried out at 22-25℃ and 90%-95% relative humidity, accounting for 35% of the total drying time; the heat preservation and dehumidification section is carried out at 50-70℃ and 75%-85% relative humidity, accounting for 30% of the total drying time; the constant temperature dehydration section has a temperature 35℃ higher than the heat preservation and dehumidification section, and the relative humidity gradually decreases to 35%-60%, accounting for 35% of the total drying time; the total drying time is 4-6 hours, until the moisture content of the finished product is ≤7%.

[0032] In this embodiment, a segmented constant temperature and humidity drying tunnel (equipped with a hot air circulation system and a precision dehumidification system) is used for three-stage drying. The first stage is cold air shaping: low temperature and high humidity without air drying impact, quickly fixing the shape of the noodles, locking in the original fresh aroma and polysaccharide nutrition of morel mushrooms, avoiding rapid crusting and shrinkage deformation of the noodle surface, and solving the problem of easy drying and cracking of egg-free dough; the second stage is heat preservation and dehumidification: the constant temperature and high humidity environment allows the internal moisture of the noodles to penetrate to the surface at a uniform speed, achieving smooth dehumidification, completely eliminating the problem of water accumulation in the core of the noodles and undercooked noodles, and the gentle working conditions protect the gluten structure, ensuring the finished product has a soft and chewy texture; the third stage is constant temperature dehydration: the temperature is gradually increased and the humidity is reduced, deeply removing the residual moisture of the noodles, effectively inhibiting the growth of mold and bacteria, and finally low temperature and low humidity conditioning, balancing the internal and external moisture content of the noodles, stabilizing the moisture index of the finished product, and preventing the noodles from becoming damp, soft, and deformed after cooling.

[0033] Furthermore, in the cooling and packaging step, clean fresh air at 22-26℃ is used for closed cooling for 1 hour until the noodle temperature drops to 25℃ and the moisture content stabilizes at 7%.

[0034] In this embodiment, after drying, the noodles are continuously cooled for 1 hour in a closed cooling channel with clean fresh air at room temperature, with the cooling environment temperature at 22-26℃. The cooling endpoint indicators are that the overall temperature of the noodles drops to about 25℃ of room temperature, the moisture content is stably controlled at 7%, and there are no problems such as dampness, deformation, or cracking caused by local temperature differences. After cooling, the noodles are immediately sealed and packaged.

[0035] The above description discloses only one preferred embodiment of the present invention, and should not be construed as limiting the scope of the present invention. Those skilled in the art will understand that all or part of the processes of the above embodiments can be implemented, and equivalent changes made in accordance with the claims of the present invention are still within the scope of the invention.

Claims

1. A process for making morel mushroom noodles, characterized in that, Includes the following steps: Soaking and rehydration: Take morel mushroom ultrafine powder, add drinking water to soak, so that the morel mushroom ultrafine powder is fully dissolved and a uniform morel mushroom suspension is obtained; Temporary storage of suspension: The obtained morel mushroom suspension is temporarily stored in a sealed container; Dough preparation: Mix refined wheat flour with the prepared morel mushroom suspension in a preset ratio, add edible salt, and knead to obtain dough; Maturation: The resulting dough is sealed and left to mature. Rolling and cutting: The cooked dough is rolled multiple times to obtain dough sheets, which are then cut into strips to obtain wet noodles; Drying: The obtained wet noodles are dried in three stages: cold air shaping, heat preservation and dehumidification, and constant temperature dehydration. Cooling packaging: After the dried noodles have cooled to room temperature, they are sealed in packaging; In the rehydration step, the morel mushroom ultrafine powder has a particle size of 2000 mesh or larger, and the resulting morel mushroom suspension is not subjected to solid-liquid separation and is used as water for dough mixing in the dough mixing step.

2. The process for making morel mushroom noodles as described in claim 1, characterized in that, In the soaking and rehydration step, the soaking water temperature is 22℃, the soaking time is 3 hours, and the water is stirred once every 30 minutes during the soaking period. The soaking container is a food-grade 304 stainless steel sealed bucket.

3. The process for making morel mushroom noodles as described in claim 2, characterized in that, In the suspension temporary storage step, the temporary storage temperature is 20-25℃, the storage time is no more than 2 hours, and the system is stirred before feeding to make it uniform.

4. The process for making morel mushroom noodles as described in claim 3, characterized in that, In the dough kneading step, the amount of refined wheat flour is 52-55 parts by weight, the amount of morel mushroom suspension is 37 parts by weight, and the amount of edible salt is 0.5-2 parts by weight. Refined wheat flour is added directly to the dough, and edible salt is dissolved in the morel mushroom suspension and added during kneading.

5. The process for making morel mushroom noodles as described in claim 4, characterized in that, In the curing step, the curing temperature is 20-25℃ and the curing time is 45 minutes.

6. The process for making morel mushroom noodles as described in claim 5, characterized in that, In the calendering and slitting step, a multi-pass heavy-pressure calendering machine is used for 6 passes of calendering. The first 3 passes are the coarse pressing section, with a pressure of 0.6-0.8 MPa and roller gaps of 3 mm, 2 mm, and 1.5 mm respectively. The fourth to sixth passes are the thin pressing section, with a pressure of 0.3-0.5 MPa and roller gaps gradually decreasing from 1.2 mm to 1.0 mm. A micro-vibration system with a frequency of 50 Hz and an amplitude of 0.8 mm is activated throughout the calendering process.

7. The process for making morel mushroom noodles as described in claim 6, characterized in that, In the drying process, the cold air setting section is carried out at 22-25℃ and 90%-95% relative humidity, accounting for 35% of the total drying time; the heat preservation and dehumidification section is carried out at 50-70℃ and 75%-85% relative humidity, accounting for 30% of the total drying time; the constant temperature dehydration section has a temperature 35℃ higher than the heat preservation and dehumidification section, and the relative humidity gradually decreases to 35%-60%, accounting for 35% of the total drying time; the total drying time is 4-6 hours, until the moisture content of the finished product is ≤7%.

8. The process for making morel mushroom noodles as described in claim 7, characterized in that, In the cooling and packaging step, clean fresh air at 22-26℃ is used for closed cooling for 1 hour until the noodle temperature drops to 25℃ and the moisture content stabilizes at 7%.

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