Enzyme modified cinnamon powder pure coarse cereal dried noodle and preparation method thereof

Abstract

The application discloses enzyme modified cinnamon powder pure coarse cereal dried noodle and a preparation method thereof, and belongs to the technical field of food processing. In the preparation process, the enzyme hydrolyzed cinnamon reduces the negative influence on dough forming and noodle quality, can fully exert the active ingredients and flavoring substances of the cinnamon, can better stabilize the gluten network, and can produce more coordinated cinnamon flavor, fundamentally solves the limitation of adding a large amount of cinnamon powder to coarse cereal noodles and the limitation of fully utilizing the active substances of the cinnamon powder, and simultaneously solves the problem that a large amount of green bean powder can produce unpleasant bean odor and a large amount of bitter buckwheat powder can produce bitterness. Under the coordination of the enzyme hydrolyzed cinnamon powder, the bean odor almost disappears, leaving just the right fragrance, and the bitterness is also coordinated just right.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to an enzyme-modified cinnamon powder pure grain noodles and its preparation method. Background Technology

[0002] Cinnamon is a food and medicine ingredient that helps lower postprandial and fasting blood sugar levels and slows down the digestion and absorption of carbohydrates, thus helping to control blood sugar levels. At the same time, noodles made from whole grain flour also have a positive effect in this regard. The combination of the two can achieve a stronger effect. Adding a large amount of cinnamon powder to the production of whole grain noodles and improving the sensory quality of the noodles, while making better use of the active ingredients of cinnamon, has become an important direction for current research and development.

[0003] The existing methods for adding cinnamon flavor to noodles mainly include: 1. Grinding dried cinnamon into powder and mixing it directly with other flours and ingredients, then making noodles through conventional processes such as kneading and pressing; 2. Soaking, simmering, and filtering cinnamon to remove residue, clarifying the filtrate, mixing it with other flours and ingredients, then making noodles through conventional processes such as kneading and pressing; 3. Encapsulating volatile oil components such as cinnamon essential oil into microcapsules using materials such as β-cyclodextrin, then making noodles through conventional processes such as kneading and pressing; 4. Preparing noodles through twin-screw extrusion, multi-layer rolling, or extrusion.

[0004] However, the above method has the following problems: 1. Directly adding cinnamon powder interferes with the gluten protein network, which is mainly composed of wheat gluten, in whole grain noodles. As the proportion of cinnamon powder increases, it prevents the formation of a proper dough, and after a certain point, sensory evaluation continues to decline. Excessive cinnamon powder addition severely degrades the texture of the noodles. In practical applications, the proportion added to pure whole grain noodles must be controlled at a very low level, which is very limiting. Otherwise, the taste, color, and shapeability of the noodles will be significantly affected, and the water absorption and expansion properties after drying will be greatly reduced, thus preventing the noodles from fully containing cinnamon flavor and good elasticity. 2. During the process of extracting cinnamon filtrate through soaking and simmering, a significant amount of volatile aroma components (such as cinnamaldehyde) are lost through volatilization. Although this method improves the texture and appearance of the noodles, the intensity and characteristic of the flavor are significantly weakened, and the health benefits are also reduced. Simmering extraction can only obtain water-soluble components, and many fat-soluble flavor precursors and active ingredients in cinnamon cannot be fully extracted, resulting in a single flavor profile in the final noodles. At the same time, it is difficult to consistently control the quality of filtrate from different batches, affecting product consistency.

[0005] 3. The method of encapsulating volatile oily components such as cinnamon essential oil using materials such as β-cyclodextrin may alter the original flavor ratio of cinnamon after microencapsulation. The effect of essential oil is not as original as that of unprocessed cinnamon powder, and the active ingredients are not as abundant and complete as those in cinnamon powder. Essential oil is a highly concentrated "active ingredient extract", while cinnamon powder is a "whole powder" that retains the complete plant matrix.

[0006] 4. Noodles can be made by twin-screw extrusion, multi-layer rolling, or extrusion, which requires high-pressure equipment and has high energy consumption. Alternatively, adding cinnamon extract directly can provide a blood sugar-lowering effect, but this results in low raw material utilization and high production costs.

[0007] 5. The enzymatic hydrolysis process for ingredients such as monk fruit is used to improve the extraction rate of raw materials, such as the extraction of monk fruit glycosides. This is an upstream raw material processing technology. It has not been adapted and integrated with the finished product of dried noodles, and cannot directly solve the problems of taste, flavor and functional synergy of dried noodles. At the same time, the enzymatic hydrolysis process inevitably produces some volatile substances that are lost through volatilization.

[0008] 6. A higher proportion of mixed grains will result in coarser noodles, broken strands, and poorer flavor. Pure mixed grain noodles have a problem with insufficient taste.

[0009] Therefore, it is essential to find a method for preparing noodles that can fully utilize the active ingredients and flavor compounds of cinnamon and produce a good taste. Summary of the Invention

[0010] The purpose of this invention is to provide an enzyme-modified cinnamon powder pure grain noodle and its preparation method. In this preparation process, the enzymatically hydrolyzed cinnamon reduces its negative impact on dough shaping and noodle quality, better utilizes the active ingredients and flavor compounds of cinnamon, better stabilizes the gluten network, and produces a more harmonious cinnamon flavor. This fundamentally solves the limitations of adding large amounts of cinnamon powder to grain noodles and the limitations of fully utilizing the active substances in cinnamon powder. Simultaneously, this invention also solves the problems of unpleasant bean odor caused by adding large amounts of mung bean powder and bitterness caused by adding large amounts of buckwheat powder. With the coordination of enzymatically hydrolyzed cinnamon powder, the bean odor almost disappears, leaving only a pleasant aroma, and the bitterness is also perfectly balanced. This invention also solves the problem of volatile substance loss during the enzymatic hydrolysis process, and eliminates the additional time and labor costs associated with the additional drying and preservation of the enzymatically hydrolyzed product before its addition to other products. It also addresses the issue that the taste of grain noodles is negatively correlated with the increase in the proportion of whole grains added.

[0011] To achieve the above objectives, the present invention provides the following solution: This invention provides a method for preparing enzyme-modified cinnamon powder pure grain noodles, comprising the following steps: Cinnamon powder, monk fruit powder and deionized water are mixed and then subjected to ultrasonic treatment to obtain powder A mixture; The A powder mixture, cellulase, xylanase, pectinase and β-cyclodextrin were mixed and then enzymatically hydrolyzed to obtain the hydrolysate. Mix buckwheat flour, mung bean flour, gluten flour and konjac flour evenly to obtain powder B; The enzyme hydrolysate, edible salt, vitamin C and B powder are mixed and then kneaded, rested, pressed, cut and dried in sequence to obtain the enzyme-modified cinnamon powder pure grain noodles.

[0012] Optionally, the mass ratio of cinnamon powder, monk fruit powder, deionized water, β-cyclodextrin, buckwheat powder, mung bean powder, gluten powder, konjac powder, edible salt, and vitamin C is 5.6:1.4:52:0.1:64-80:20-36:9.5:0.8:0.8:0.02.

[0013] Optionally, the mass ratio of cinnamon powder, monk fruit powder, deionized water, β-cyclodextrin, buckwheat powder, mung bean powder, gluten powder, konjac powder, edible salt, and vitamin C is 5.6:1.4:52:0.1:64:36:9.5:0.8:0.8:0.02. Alternatively, the mass ratio of cinnamon powder, monk fruit powder, deionized water, β-cyclodextrin, buckwheat powder, mung bean powder, gluten powder, konjac powder, edible salt, and vitamin C is 5.6:1.4:52:0.1:80:20:9.5:0.8:0.8:0.02.

[0014] Optionally, based on the total mass of cinnamon powder and monk fruit powder, the amount of cellulase added is 1050 U / g, the amount of xylanase added is 350 U / g, and the amount of pectinase added is 700 U / g.

[0015] Optionally, the enzymatic hydrolysis time is 50 minutes and the temperature is 50°C; The proofing time is 30 minutes; The ultrasound session lasted 20 minutes.

[0016] When preparing dried noodles, the amount of cinnamon powder added is crucial. Too little will not create a dominant flavor and will not harmonize with the buckwheat and mung bean powder to form a flavor profile. Controlling the conditions during enzymatic hydrolysis is also critical, including the amount of deionized water, the amount of enzyme added, and the hydrolysis time. Excessive hydrolysis of insoluble dietary fiber will result in a viscous hydrolysis system, making proper kneading impossible. Insufficient hydrolysis will not yield significant results. Too little deionized water will reduce the hydrolysis rate, making the resulting dough too dry and difficult to form a good gluten network. Too much deionized water will make the dough too sticky, resulting in insufficient contact between the enzyme and the materials, and making it difficult to roll into a good dough sheet.

[0017] This invention provides an enzyme-modified cinnamon powder pure grain noodle prepared using the above-described preparation method.

[0018] This invention provides a method for preparing an enzymatic hydrolysis system, comprising the following steps: Cinnamon powder, monk fruit powder and deionized water are mixed and then subjected to ultrasonic treatment to obtain powder A mixture; The A powder mixture, cellulase, xylanase, pectinase and β-cyclodextrin were mixed and then enzymatically hydrolyzed to obtain the hydrolysate. The enzymatic hydrolysate, edible salt, and vitamin C are mixed to obtain the enzymatic hydrolysis system.

[0019] This invention provides an enzymatic hydrolysis system obtained using the above-described preparation method.

[0020] This invention provides the application of the above-mentioned enzymatic hydrolysis system in the preparation of pasta.

[0021] This invention provides the application of β-cyclodextrin in the preparation of a protectant for volatile flavor components in enzymatically hydrolyzed cinnamon powder.

[0022] The present invention discloses the following technical effects: 1. Because the proportion of insoluble dietary fiber in enzymatically hydrolyzed cinnamon powder is reduced, its impact on the sensory quality of whole grain noodles is decreased. Therefore, a higher proportion of cinnamon powder can be added. The conversion of insoluble dietary fiber into soluble dietary fiber can better stabilize the gluten network and produce a more harmonious cinnamon flavor. At the same time, the pungent and abrupt flavor caused by a high amount of added cinnamon powder is improved with the coordination of other auxiliary ingredients and flour, ultimately forming a good flavor. 2. The high amount of cinnamon flavor balances the bitterness of buckwheat flour and the beany taste of mung bean flour, resulting in a good sensory score. The water absorption and expansion of the cinnamon powder mixed grain noodles after drying are significantly higher than those without enzymatic hydrolysis. The elasticity and tensile strength are also significantly improved. Under the premise of pure mixed grains, the problems of broken noodles, poor taste and monotonous flavor are solved at the same time. 3. With the enzymatic hydrolysis of insoluble dietary fiber, many flavor substances and active ingredients in cinnamon powder are fully released and utilized, making them more readily available to the human body.

[0023] 4. This invention provides a novel whole grain compound system—"buckwheat-mung bean-cinnamon-monk fruit"—which can produce whole grain noodles with excellent taste. This is not a simple addition of ingredients, but rather the combination of raw materials that creates a novel flavor and synergy, achieving a more significant low glycemic index and antioxidant activity than cinnamon or whole grains alone. The combination of whole grains and medicinal and edible ingredients covers a wide range of active substances such as dietary fiber, flavonoids, polyphenols, and polysaccharides, resulting in a nutritional structure far superior to traditional refined noodles and single-grain noodles, and a taste and flavor superior to pure whole grain noodle products on the market.

[0024] 5. This invention provides a "process of cinnamon-monk fruit mixture with synergistic enzymatic hydrolysis of three enzymes", and combines enzymatic hydrolysis technology with β-cyclodextrin encapsulation technology to solve the problem of loss of volatile substances during enzymatic hydrolysis. No extraction and purification steps are required, all raw materials are utilized, no additional waste is generated, and the process is simple and does not rely on high-pressure equipment. The enzymatic hydrolysis technology and β-cyclodextrin encapsulation technology are perfectly integrated into the processing of pure whole grain noodles to form a perfect product, so that the noodles made from high whole grains still have a smooth and chewy texture.

[0025] 6. For the enzymatic hydrolysis of raw materials, no additional drying or freeze-drying is required after the enzymatic hydrolysis is completed. The enzymatic hydrolysis system is directly added to the noodles, eliminating the drying step and saving time and processing costs. This new combination of enzymatic hydrolysis technology and traditional noodle processing technology is currently not used in other noodle products. It deeply integrates raw material enzymatic hydrolysis technology with noodle product processing, strengthens the application scenarios of enzymatic hydrolysis technology, and invents a new noodle product manufacturing route.

[0026] 7. This invention reduces the proportion of insoluble dietary fiber in cinnamon powder through the synergistic action of cellulase and xylanase. Pectinase prevents the formation of gel-like lumps from pectin produced during enzymatic hydrolysis. Simultaneously, by controlling the hydrolysis time, insoluble dietary fiber is not completely hydrolyzed, and soluble dietary fiber is prevented from being further broken down into smaller molecules. This allows the cinnamon fiber to combine with gluten to form a stable gluten network, thereby improving the stability of the gluten network and fully releasing the flavor compounds and active ingredients of cinnamon. Simultaneously, the enzymatic hydrolysis of monk fruit powder releases its glycosides, fully preserving the flavor compounds and active ingredients of monk fruit powder. The glycosides act as a sugar substitute, increasing the sweetness and sensory evaluation of the noodles, neutralizing some of the bitterness of buckwheat flour and the beany taste of mung bean flour. This invention overcomes the limitations of adding large amounts of cinnamon powder to mixed grain noodles and the constraints of fully utilizing the active substances in cinnamon powder. It also addresses the shortcomings of traditional mung bean noodles (excessive beany taste) and traditional buckwheat noodles (excessive bitterness). This allows for the synergistic effect of multiple ingredients, resulting in a low-glycemic index pure mixed grain noodle with a dominant cinnamon flavor and excellent sensory qualities. Attached Figure Description

[0027] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the embodiments 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.

[0028] Figure 1 Flowchart of the enzymatic hydrolysis process for pure grain noodles containing cinnamon powder. Detailed Implementation

[0029] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0030] It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the invention. Furthermore, with respect to numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Any stated value or intermediate value within a stated range, as well as each smaller range between any other stated value or intermediate value within said range, is also included in this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0031] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0032] Various modifications and variations can be made to the specific embodiments described in this specification without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments derived from this specification will also be apparent to those skilled in the art. This specification and embodiments are merely exemplary.

[0033] The terms “include,” “including,” “have,” “contain,” etc., used in this article are all open-ended terms, meaning that they include but are not limited to.

[0034] Unless otherwise specified, the raw materials used in this invention are all obtained through conventional purchase by those skilled in the art.

[0035] Example 1 1. Prepare the following ingredients: 64 parts buckwheat flour, 36 parts mung bean flour, 5.6 parts cinnamon powder, 1.4 parts monk fruit powder, 9.5 parts wheat gluten, 0.8 parts konjac flour, 0.8 parts edible salt, 52 parts deionized water, 0.02 parts vitamin C, and 0.1 parts β-cyclodextrin.

[0036] 2. Preparation method: Preparation method as follows Figure 1 As shown, the details are as follows: 1. Mix cinnamon powder and monk fruit powder to obtain powder A. Add deionized water, seal, and sonicate at 40 kHz and room temperature for 20 minutes. Then, add cellulase, xylanase, pectinase, and β-cyclodextrin in sequence, mix well, seal, and incubate in a 50°C water bath for 50 minutes. Then, inactivate the enzymes by boiling in a sealed water bath for 10 minutes and cool to room temperature to obtain the enzymatic hydrolysate of cinnamon powder and monk fruit powder. For every 1 gram of mixed powder (cinnamon powder + monk fruit powder), add 1050 U of cellulase, 350 U of xylanase, and 700 U of pectinase. 2. Mix mung bean powder, buckwheat powder, gluten powder and konjac powder together to obtain mixed powder B; 3. Take edible salt and vitamin C, add them to the cinnamon powder and monk fruit powder enzymatic hydrolysate, mix thoroughly and dissolve to obtain a mixed system; 4. Pour the mixed system into powder B and knead the dough. Add the mixed system in two batches, stirring constantly until it forms dough flakes. Each batch should contain 50% of the total mixed system. 5. Knead into a dough, wrap in plastic wrap, and let rest for 30 minutes; 6. Use a pasta press to repeatedly roll the dough to its finest setting; 7. Cut into noodles; 8. The cinnamon noodles are dried in an intelligent drying oven.

[0037] Example 2 1. Prepare the following ingredients: 80 parts buckwheat flour, 20 parts mung bean flour, 5.6 parts cinnamon powder, 1.4 parts monk fruit powder, 9.5 parts wheat gluten, 0.8 parts konjac flour, 0.8 parts edible salt, 52 parts deionized water, 0.02 parts vitamin C, and 0.1 parts β-cyclodextrin.

[0038] 2. Preparation method: 1. Mix cinnamon powder and monk fruit powder to obtain powder A. Add deionized water, seal, and sonicate at 40 kHz and room temperature for 20 minutes. Then, add cellulase, xylanase, pectinase, and β-cyclodextrin in sequence, mix well, seal, and incubate at 50°C for 50 minutes. Then, inactivate the enzymes by boiling in a sealed water bath for 10 minutes and cool to room temperature to obtain the enzymatic hydrolysate of cinnamon powder and monk fruit powder. For every 1 gram of mixed powder (cinnamon powder + monk fruit powder), add 1050 U of cellulase, 350 U of xylanase, and 700 U of pectinase. 2. Mix mung bean powder, buckwheat powder, gluten powder and konjac powder together to obtain mixed powder B; 3. Take edible salt and vitamin C, add them to the cinnamon powder and monk fruit powder enzymatic hydrolysate, mix thoroughly and dissolve to obtain a mixed system; 4. Pour the mixed system into powder B and knead the dough. Add the mixed system in two batches, stirring constantly until it forms dough flakes. Each batch should contain 50% of the total mixed system. 5. Knead into a dough, wrap in plastic wrap, and let rest for 30 minutes; 6. Use a pasta press to repeatedly roll the dough to its finest setting; 7. Cut into noodles; 8. The cinnamon noodles are dried in an intelligent drying oven.

[0039] Comparative Example 1 Ingredients: 100 parts buckwheat flour, 5.6 parts cinnamon powder, 1.4 parts monk fruit powder, 9.5 parts wheat gluten, 0.8 parts konjac flour, 0.8 parts edible salt, 52 parts deionized water, and 0.1 parts β-cyclodextrin (excluding mung bean flour and vitamin C).

[0040] Enzymatic hydrolysis time: 50 minutes; enzymatic hydrolysis temperature: 50 degrees Celsius; proofing time: 30 minutes.

[0041] Preparation method: 1. Mix cinnamon powder and monk fruit powder to obtain powder A. Add deionized water, seal, and sonicate at 40 kHz and room temperature for 20 minutes. Then, add cellulase, xylanase, pectinase, and β-cyclodextrin in sequence, mix well, seal, and incubate at 50°C for 50 minutes. Then, inactivate the enzymes by boiling in a sealed water bath for 10 minutes and cool to room temperature to obtain the enzymatic hydrolysate of cinnamon powder and monk fruit powder. For every 1 gram of mixed powder (cinnamon powder + monk fruit powder), add 1050 U of cellulase, 350 U of xylanase, and 700 U of pectinase. 2. Mix buckwheat flour, gluten flour, and konjac flour together to obtain mixed powder B; 3. Take edible salt, add it to the cinnamon powder and monk fruit powder enzymatic hydrolysate, mix thoroughly and dissolve to obtain a mixed system; 4. Pour the mixed system into powder B and knead the dough. Add the mixed system in two batches, stirring constantly until it forms dough flakes. Each batch should contain 50% of the total mixed system. 5. Knead into a dough, wrap in plastic wrap, and let rest for 30 minutes; 6. Use a pasta press to repeatedly roll the dough to its finest setting; 7. Cut into noodles; 8. The cinnamon noodles are dried in an intelligent drying oven.

[0042] Comparative Example 2 1. Prepare the following ingredients: 64 parts buckwheat flour, 36 parts mung bean flour, 5.6 parts cinnamon powder, 1.4 parts monk fruit powder, 9.5 parts wheat gluten, 0.8 parts konjac flour, 0.8 parts edible salt, 52 parts deionized water, 0.02 parts vitamin C, and 0.1 parts β-cyclodextrin. 2. Preparation method: Same as Example 1, except that sucrose is used instead of cellulase, xylanase and pectinase, that is, sucrose is used instead of the same mass of enzymes.

[0043] Comparative Example 3 1. Prepare the following ingredients: 64 parts buckwheat flour, 36 parts mung bean flour, 5.6 parts cinnamon powder, 1.4 parts monk fruit powder, 9.5 parts wheat gluten, 0.8 parts konjac flour, 0.8 parts edible salt, 52 parts deionized water, and 0.02 parts vitamin C.

[0044] 2. Preparation method (without enzyme modification): Mix buckwheat flour, mung bean flour, cinnamon powder, monk fruit powder, gluten powder, konjac flour, salt, and vitamin C together, then slowly add deionized water while stirring, knead into a dough, wrap in plastic wrap and let it rest for 30 minutes; repeatedly roll the dough in a pasta machine to the finest setting; cut into noodles; and dry in a smart oven to obtain cinnamon noodles.

[0045] Comparative Example 4 1. Raw materials: 64 parts buckwheat flour, 36 parts mung bean flour, 5.6 parts cinnamon powder, 1.4 parts monk fruit powder, 9.5 parts wheat gluten, 0.8 parts konjac flour, 0.8 parts edible salt, 52 parts deionized water, and 0.02 parts vitamin C (β-cyclodextrin was not added compared to Example 1).

[0046] 2. Preparation method: 1. Mix cinnamon powder and monk fruit powder to obtain powder A. Add deionized water, seal, and sonicate at 40 kHz and room temperature for 20 minutes. Then, add cellulase, xylanase, and pectinase in sequence, mix well, seal, and incubate in a 50°C water bath for 50 minutes. Then, seal and incubate in a boiling water bath for 10 minutes to inactivate the enzymes. Cool to room temperature to obtain the enzymatic hydrolysate of cinnamon powder and monk fruit powder. For every 1 gram of mixed powder (cinnamon powder + monk fruit powder), add 1050 U of cellulase, 350 U of xylanase, and 700 U of pectinase. 2. Mix mung bean powder, buckwheat powder, gluten powder and konjac powder together to obtain mixed powder B; 3. Take edible salt and vitamin C, add them to the cinnamon powder and monk fruit powder enzymatic hydrolysate, mix thoroughly and dissolve to obtain a mixed system; 4. Pour the mixed system into powder B and knead the dough. Add the mixed system in two batches, stirring constantly until it forms dough flakes. Each batch should contain 50% of the total mixed system. 5. Knead into a dough, wrap in plastic wrap, and let rest for 30 minutes; 6. Use a pasta press to repeatedly roll the dough to its finest setting; 7. Cut into noodles; 8. The cinnamon noodles are dried in an intelligent drying oven.

[0047] Experimental Example The following experiments were conducted on the noodles obtained in Examples 1-2 and Comparative Examples 1-4: 1. Sensory evaluation scores were used as the response values. The sensory evaluation scoring criteria are shown in Table 1. The method of LS / T 3202-1993 was adopted, with necessary modifications made to suit the characteristics of enzymatically hydrolyzed cinnamon multigrain noodles. The sensory panel consisted of 6 trained professionals. The noodles, cooked to the optimal steaming time, were rinsed with tap water for 10 seconds and then randomly packaged into paper cups for tasting. The average score was taken, and the evaluation criteria are shown in Table 1.

[0048] Table 1 Sensory evaluation scoring criteria for enzymatically hydrolyzed cinnamon multigrain noodles 2. TPA test: Take three strands of noodles cooked to the optimal cooking time, lay them flat on the test platform, use a P36 / R probe with 50% compression deformation and 5g trigger force, and set the speed to 1mm / s before, during and after the test.

[0049] 3. Experimental results: The experimental results are shown in Table 2.

[0050] Table 2. Test results of different types of noodles The results showed that Examples 1-2 had the lowest overall hardness, chewiness, and adhesiveness; the samples were softer and easier to chew; Examples 1-2 had a lower absolute stickiness and were less sticky; Comparative Examples 2-3 had a significantly higher absolute stickiness, and the stickiness was more pronounced; Comparative Example 4, although not significantly different from Examples 1-2 in terms of texture, did not retain the cinnamon flavor well. Therefore, compared to the comparative examples, Examples 1-2 had lower hardness, adhesiveness, and chewiness, less stickiness (too sticky to teeth), better resilience, better overall texture, and the highest sensory score. Examples 1-2 had a superior sensory score and a more pronounced cinnamon flavor. In conclusion, the enzyme-modified cinnamon multigrain noodles prepared in Examples 1-2 had the best quality and taste.

[0051] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Various modifications and improvements made by those skilled in the art to the technical solutions of the present invention without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.

Claims

1. A method for preparing enzyme-modified cinnamon powder pure grain noodles, characterized in that, Includes the following steps: Cinnamon powder, monk fruit powder and deionized water are mixed and then subjected to ultrasonic treatment to obtain powder A mixture; The A powder mixture, cellulase, xylanase, pectinase and β-cyclodextrin were mixed and then enzymatically hydrolyzed to obtain the hydrolysate. Mix buckwheat flour, mung bean flour, gluten flour and konjac flour evenly to obtain powder B; The enzyme hydrolysate, edible salt, vitamin C and B powder are mixed and then kneaded, rested, pressed, cut and dried in sequence to obtain the enzyme-modified cinnamon powder pure grain noodles.

2. The preparation method according to claim 1, characterized in that, The mass ratio of cinnamon powder, monk fruit powder, deionized water, β-cyclodextrin, buckwheat powder, mung bean powder, gluten powder, konjac powder, edible salt, and vitamin C is 5.6:1.4:52:0.1:64-80:20-36:9.5:0.8:0.8:0.

02.

3. The preparation method according to claim 2, characterized in that, The mass ratio of cinnamon powder, monk fruit powder, deionized water, β-cyclodextrin, tartary buckwheat flour, mung bean flour, gluten, konjac flour, edible salt, and vitamin C is 5.6:1.4:52:0.1:64:36:9.5:0.8:0.8:0.

02. Alternatively, the mass ratio of cinnamon powder, monk fruit powder, deionized water, β-cyclodextrin, buckwheat powder, mung bean powder, gluten powder, konjac powder, edible salt, and vitamin C is 5.6:1.4:52:0.1:80:20:9.5:0.8:0.8:0.

02.

4. The preparation method according to claim 1, characterized in that, Based on the total mass of cinnamon powder and monk fruit powder, the amount of cellulase added is 1050 U / g, the amount of xylanase added is 350 U / g, and the amount of pectinase added is 700 U / g.

5. The preparation method according to claim 1, characterized in that, The enzymatic hydrolysis time was 50 minutes and the temperature was 50°C. The proofing time is 30 minutes; The ultrasound session lasted 20 minutes.

6. An enzyme-modified cinnamon powder pure grain noodle obtained by the preparation method according to any one of claims 1-5.

7. A method for preparing an enzymatic hydrolysis system, characterized in that, Includes the following steps: Cinnamon powder, monk fruit powder and deionized water are mixed and then subjected to ultrasonic treatment to obtain powder A mixture; The A powder mixture, cellulase, xylanase, pectinase and β-cyclodextrin were mixed and then enzymatically hydrolyzed to obtain the hydrolysate. The enzymatic hydrolysate, edible salt, and vitamin C are mixed to obtain the enzymatic hydrolysis system.

8. An enzymatic hydrolysis system obtained using the preparation method of claim 7.

9. The application of the enzymatic hydrolysis system according to claim 8 in the preparation of pasta.

10. Application of β-cyclodextrin in the preparation of a protectant for volatile flavor components in enzymatically hydrolyzed cinnamon powder.

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