CN106722177A - A kind of lactobacillus-fermented noodles and preparation method thereof - Google Patents
A kind of lactobacillus-fermented noodles and preparation method thereof Download PDFInfo
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- CN106722177A CN106722177A CN201611015957.9A CN201611015957A CN106722177A CN 106722177 A CN106722177 A CN 106722177A CN 201611015957 A CN201611015957 A CN 201611015957A CN 106722177 A CN106722177 A CN 106722177A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of lactobacillus-fermented noodles, belong to food processing technology field, the raw material of described hollow noodles includes the peameal after lactobacillus-fermented and 2~7 parts of 60~85 parts of mung bean flour and extract from dictyophora.The invention also discloses the preparation method of the hollow noodles, including with face, extrusion molding and freeze-drying, packaging and other steps.There is macaroni of the invention nutritive value to enrich, and noodles chewy is good, and local flavor is good, be especially suitable for edible with hypertension, high fat of blood, high cholesterol, coronary heart disease, artery sclerosis and obesity crowd.
Description
Technical field
The present invention relates to a kind of macaroni and preparation method thereof, more particularly to a kind of lactobacillus-fermented hollow noodles and its
Preparation method, belongs to food processing technology field.
Background technology
Noodles are one of central food liked very much of people's daily life, and the noodles that people often eat have middle river vermicelli, good fortune
Build dragon whiskers noodles, Lanzhou Hand-extended Noodles etc., but these faces are all solid, in addition to time for being boiled when eating is long, the tasty ability of noodles
Also poor, mouthfeel is bad.But common wheat flour to the noodles being made have mouthfeel flat, tasty ability, that the time is cooked is long
Shortcoming, people can not have again been met for the more demands of noodles.
With noodles processing industry development, the noodles of differentiation are occurred in that on the market, such as " hollow noodles ", " fermentation face
Bar " and " various grains noodle " etc..As State Intellectual Property Office disclosed a Publication No. on 01 01st, 2014
CN103478582A, the patent of invention of entitled " a kind of sweet buckwheat noodle formula and preparation method thereof ", which disclose：Match somebody with somebody
Side is sweet cherry roots, soybean, water, lactic acid mattress, sodium bicarbonate(edible), egg-white powder, salt；Preparation method step is：Sweet cherry roots and soybean
Pretreatment, wet-milling and lactobacillus-fermented, neutralize pH and drying and crushing is mixed, and face block curing wire squeeze is aging and moisturizing stands, aging
In noodles feeding banding machine send into after first time slitting and steam room, steam 10 minutes and carry out it is secondary it is aging after slitting again；It is dry
Dry, cut-out, packaging.In the patent, due to buckwheat chewy in itself not enough, in preparation process, the strip-breaking rate of noodles is higher, shadow
Ring product quality.
And for example, State Intellectual Property Office disclosed a Publication No. CN1310952 on the 15th in September in 2001, entitled
The patent of invention of " Hericium erinaceus noodles and Hericium erinaceus Strains industrial liquid fermentation manufacturing technique ", which disclose with Hericium erinaceus
The noodles and industrialized liquid fermentation producing technology for Hericium erinaceus baterial strain of composition.It is characterized in that：First, hedgehog hydnum fermented liquid is pressed 30%
Ratio is added in flour；2nd, the industrial liquid fermentation producing technology of bacterial strain is divided into four big steps, i.e. strain separating, slant strains training
Foster, liquid seeds culture, liquid fermentation production, wherein liquid fermentation production are using I and II seeding tank, the life of three grade fermemtation tank
Produce.The patent is the addition hedgehog hydnum fermented liquid when being with face, prepares noodles, noodles during being cooked of processing and later stage,
The activity of bacterium is influenceed by serious, and actual operation is not high.
Above-mentioned two patent documents, do not reach the purpose for improving noodles nutrition and processing characteristics fundamentally.
Dictyophora phalloidea nutritive value is very high.According to analysis, crude protein 20.2% is contained in every 100 grams of fresh dictyophora phalloidea（Higher than egg）, thick fat
Fat 2.6%, crude fibre 8.8%, carbohydrate 6.2%, coarse ash 8.21%, also multivitamin and calcium, phosphorus, potassium, magnesium, iron etc.
Mineral matter.The Amino Acids in Proteins content of Cultivation of Dictyophora is extremely enriched, and wherein content of glutamic acid, up to 1.76%, is dictyophora phalloidea taste
Delicious main cause.Dictyophora phalloidea also has medical value very high.Contain various enzymes and macromolecule polysaccharide, its polysaccharide in fructification
It is different polysaccharide, resistance of the human body to tumour cell can be strengthened, therefore, with good anti-cancer, antitumaous effect.The traditional Chinese medical science thinks,
Dictyophora phalloidea is cold in nature, sweet, nontoxic, has functions that nourishing yin and nourishing blood, QI invigorating are mended brain, relieving cough and reducing sputum and reduction Abdominal Wall Fat and stored up, to height
Blood pressure, high fat of blood, high cholesterol, coronary heart disease, artery sclerosis and obesity etc. have good efficacy.The extract solution of dictyophora phalloidea is added to
In noodles, the nutrition of noodles can be further improved, enrich sensory of noodles, and can make the noodles there is certain feature,
It is especially suitable for the elderly edible.
The content of the invention
Present invention seek to address that noodles nutritive value is not high enough in the prior art, various grains noodle in process, is processed
The bad problem of performance, proposes a kind of hollow noodles of lactobacillus-fermented, by lactobacillus-fermented pea and mung bean, improves pea
The processing characteristics of beans, mung bean flour, while enriching sensory of noodles and increase noodles nutrition, adds extract from dictyophora, further
Improve noodles nutrition so that noodles possess certain feature, be especially suitable for suffering from hypertension, high fat of blood, high cholesterol, coronary disease
Disease, artery sclerosis and obesity crowd are edible.
In order to realize foregoing invention purpose, technical scheme is as follows：
A kind of lactobacillus-fermented noodles, it is characterised in that：The raw material of described noodles include lactobacillus-fermented after peameal and
2~7 parts of 60~85 parts of mung bean flour and extract from dictyophora.
Preferably, described lactic acid bacteria is Lactobacillus plantarum.
Lactobacillus is planted compared with other lactic acid bacterias, and acidproof and bile tolerance ability is stronger, and can be in the uneven severe ring of nutrition
Survived under border, so higher into human body intestinal canal survival rate, colonization ability is stronger.Through the peameal and green that Lactobacillus plantarum ferments
Bean powder, except more substantially improving gastrointestinal environment, improves outside body immunity, and during noodles are prepared, its processing characteristics is more preferable,
Especially during noodles extrusion molding, the strength power of noodles is high, and strip-breaking rate is lower, and obtained noodles water-retaining property is more preferable, after being cooked
Mouthfeel is more preferably.
In this law invention, lactic acid bacteria fermentation process is：70~90 portions of peameals and mung bean flour that will be weighed by weight are mixed
After conjunction, 25~30 parts of water are added, after being well mixed, 2~7 parts of lactic acid bacterias are inoculated with, in the 2~8h that fermented at 35~45 DEG C.
In above-mentioned fermentation process, the mixed proportion of peameal and mung bean flour is 3~5:1.
Crude fibre is rich in pea, intestinal peristalsis can be promoted, keep stool smooth, play a part of to clean large intestine.In lotus
Containing the dietary fiber compared with horn of plenty in blue beans and bean seedlings, constipation can be prevented, there is gut purge to act on.Contained only wooden fork in pea
The materials such as the solidifying element of acid, gibberellin and plant, there is anti-inflammation, strengthen the function of metabolism；Some of mung bean composition is direct
There is bacteriostasis.Confirmed by bacteriostatic test, testa mungo extract solution has inhibitory action to staphylococcus.It is green according to relevant research
Tannin contained by beans can solidify microorganism plasm, can produce antibacterial activity.Flavone compound, phytosterol in mung bean etc.
Bioactivator may also have a certain degree of inhibitory anti-virus to act on.The present invention is that flour prepares face from pea and mung bean
Bar, except using the abundant nutriment contained by its own, also use some of pea and mung bean material have it is sterilized,
Antibacterial the characteristics of, extend the shelf-life of noodles.
The preparation process of extract from dictyophora is：The 5~35 of dictyophora powder quality are added to after being crushed after dictyophora phalloidea is dried
Times water in, after stirring, then ultrasonically treated 10~20min is hydrolyzed, hydrolysis temperature be 35~60 DEG C, the time be 5~
15h, the solution after hydrolysis extracts 4~24h using backflow extractor, and filtering obtains described extract from dictyophora.
By the dictyophora phalloidea after hydrolysis, delicate flavour is denseer, improves absorption and utilization of the human body to beneficiating ingredient in dictyophora phalloidea.
Fineness after dictyophora phalloidea is crushed is 60~80 mesh.
In order to further improve the plasticity of noodles and the chewy of noodles, in raw material of the invention also include soybean lecithin,
One kind in guar gum or Artemisia Glue, addition is 1~3 part.
It is a further object to provide the preparation method of the lactobacillus-fermented noodles, comprise the following steps：
And face A.
Peameal and mung bean flour after the lactobacillus-fermented that will be weighed by weight, add in dough mixing machine, add 15~28 parts
Water, after stirring, after 10~20min is stood at 25~37 DEG C, the extract from dictyophora that addition is weighed by weight, and it is even；
B. extrusion molding
The face that step A is become reconciled, is transferred in noodle extruding machine, extrusion molding, and described extruder has hollow molding mould；
C. freeze-drying, packaging
The noodles of extrusion molding are frozen into solid-state at -10~-40 DEG C, then under 1.5~10Pa vacuum drying 20~
40min, packaging is obtained final product.
In above-mentioned steps B, the internal diameter of hollow noodles is 0.4~0.8mm after extrusion molding, and external diameter is 0.8~1.5 mm.
It is of the invention compared with noodles of the prior art, have the advantages that：
（1）The present invention is hollow noodles, compared with solid plain noodles, it is possible to increase the tasty ability of noodles, greatly shortens and boils
Time；Hollow noodles of the invention are that to use lactobacillus-fermented peameal and mung bean flour be raw material, with cleaning stomach, are promoted
Fat metabolism, prevents fatty liver, reduce serum cholesterol, improvement blood circulation, the effect of prevention of cardiovascular disease.By fermentation
Effect, can reduce the rigidity of dough, increase viscosity, so as to improve the processing characteristics of peameal and mung bean flour, improve noodles
Plasticity and chewy, reduce the strip-breaking rate of noodles, greatly improve the quality of noodles；The addition that the present invention passes through extract from dictyophora,
The nutritive value of noodles is further improved, and causes that noodles possess feature, be especially suitable for that there is hypertension, high fat of blood, courage high
The crowd of sterol, coronary heart disease, artery sclerosis and obesity eats.
（2）Also include the one kind in soybean lecithin, guar gum or Artemisia Glue in raw material of the present invention, addition is 1~3
Part.Wherein, soybean lecithin is the product extracted from the oil foot of production soybean oil, is by glycerine, aliphatic acid, choline or cholamine institute
The ester of composition, is human body cell（Cell membrane, nuclear membrane, plastid film）Basis, and have to functions such as nerve, reproduction, hormones
Important relationship, with very high nutritive value and medical value, there is prevention to make arteriosclerosis, hepatopathy and senile dementia
With, for noodle material of the invention in, additionally it is possible to strengthen noodles chewy sense；The addition of guar gum, playing prevents from bonding, protects
Water, increase biceps, were kept for the excellent effect of quality, but also extension upper shelf time；Artemisia Glue has very strong water absorption and swelling energy
Power, forms sticky and satiny gel in water, with good water-retaining property, film forming, in the dough such as cereal and coarse cereals and
Its ductility can be significantly improved in batter, strengthens biceps.By at least one addition of above-mentioned three kinds of materials, can further carry
The nutrition of noodles high and processing characteristics.
（3）In hollow noodles preparation process of the present invention, drying process is vacuum freeze drying, and drying process noodles do not receive table
The effect of face tension force, noodles can keep the hollow shape of original physical characteristic, i.e. noodles, be caused using common drying mode
Noodles inwall adhesion, influence hollow effect；In addition, vacuum freeze drying also ensure it is beneficial in mushroom and dictyophora phalloidea in noodles
The activity of material.
（4）The present invention without materials such as preservatives, using raw material（Pea, mung bean）Itself ingredient is reachable
To antibacterial, sterilized effect, with safe, the advantage of low cost.
Specific embodiment
Embodiment 1
A kind of lactobacillus-fermented noodles, hollow noodles raw material includes peameal and 60 parts of mung bean flour and dictyophora phalloidea after lactobacillus-fermented
7 parts of extract solution.
Embodiment 2
A kind of lactobacillus-fermented noodles, hollow noodles raw material includes peameal and 85 parts of mung bean flour and dictyophora phalloidea after lactobacillus-fermented
2 parts of extract solution, the lactic acid bacteria in the present embodiment selects Lactobacillus plantarum.
Embodiment 3
A kind of lactobacillus-fermented noodles, hollow noodles raw material includes peameal and 70 parts of mung bean flour and dictyophora phalloidea after lactobacillus-fermented
5 parts of extract solution, the lactic acid bacteria in the present embodiment selects Lactobacillus plantarum.
The lactic acid bacteria fermentation process of the present embodiment：After peameal and the mung bean flour mixing that will be weighed by above-mentioned weight portion, plus
Enter 25 parts of water, 2 parts of lactic acid bacterias are inoculated with, in the 2h that fermented at 35 DEG C.
Embodiment 4
A kind of hollow noodles of lactobacillus-fermented, hollow noodles raw material includes 85 parts of peameal and mung bean flour after lactobacillus-fermented
With 4 parts of extract from dictyophora, the lactic acid bacteria in the present embodiment selects Lactobacillus plantarum.
The lactic acid bacteria fermentation process of the present embodiment：70 portions of peameals and the mung bean flour mixing that will be weighed by above-mentioned weight portion
Afterwards, 30 parts of water are added, 7 parts of lactic acid bacterias are inoculated with, in the 8h that fermented at 45 DEG C, pea is 3 with the mixed proportion of mung bean:1, peameal and
The fineness of mung bean flour is 80 mesh.
Embodiment 5
A kind of hollow noodles of lactobacillus-fermented, hollow noodles raw material includes 80 parts of peameal and mung bean flour after lactobacillus-fermented
With 6 parts of extract from dictyophora, the lactic acid bacteria in the present embodiment selects Lactobacillus plantarum.
The lactic acid bacteria fermentation process of the present embodiment：90 portions of peameals and the mung bean flour mixing that will be weighed by above-mentioned weight portion
Afterwards, 27 parts of water are added, 6 parts of lactic acid bacterias are inoculated with, in the 5h that fermented at 40 DEG C, pea is 5 with the mixed proportion of mung bean:1, peameal and
The fineness of mung bean flour is 60 mesh.
The preparation process of the extract from dictyophora of the present embodiment：Powder is carried out after the short-skirted veiled lady drying for selecting clean, free from admixture
Broken, in the water of be added to dictyophora powder quality 5 times, after stirring, then ultrasonically treated 10min is hydrolyzed, and hydrolysis temperature is 35
DEG C, the time is 15h, and the solution after hydrolysis obtains extract from dictyophora using backflow extractor extracting 4h, filtering.
Embodiment 6
A kind of lactobacillus-fermented noodles, hollow noodles raw material includes peameal and 78 parts of mung bean flour and dictyophora phalloidea after lactobacillus-fermented
3 parts of extract solution, the lactic acid bacteria in the present embodiment selects Lactobacillus plantarum.
The lactic acid bacteria fermentation process of the present embodiment：80 portions of peameals and the mung bean flour mixing that will be weighed by above-mentioned weight portion
Afterwards, 26 parts of water are added, 3 parts of lactic acid bacterias are inoculated with, in the 5h that fermented at 37 DEG C, pea is 4 with the mixed proportion of mung bean:1, peameal and
The fineness of mung bean flour is 70 mesh.
The preparation process of the extract from dictyophora of the present embodiment：Powder is carried out after the short-skirted veiled lady drying for selecting clean, free from admixture
Broken, in the water of be added to dictyophora powder quality 35 times, after stirring, then ultrasonically treated 20min is hydrolyzed, and hydrolysis temperature is
60 DEG C, the time is 10h, and the solution after hydrolysis obtains extract from dictyophora using backflow extractor extracting 24h, filtering.The process
In, the fineness after dictyophora phalloidea is crushed is 60 mesh.
Embodiment 7
A kind of lactobacillus-fermented noodles, hollow noodles raw material includes peameal and 62 parts of mung bean flour, dictyophora phalloidea after lactobacillus-fermented
1 part of 4 parts of extract solution and soybean lecithin, the lactic acid bacteria in the present embodiment selects Lactobacillus plantarum.
The lactic acid bacteria fermentation process of the present embodiment：85 portions of peameals and the mung bean flour mixing that will be weighed by above-mentioned weight portion
Afterwards, 29 parts of water are added, 2 parts of lactic acid bacterias are inoculated with, in the 4h that fermented at 38 DEG C, pea is 5 with the mixed proportion of mung bean:1, peameal and
The fineness of mung bean flour is 80 mesh.
The preparation process of the extract from dictyophora of the present embodiment：Powder is carried out after the Cultivation of Dictyophora drying for selecting clean, free from admixture
Broken, in the water of be added to dictyophora powder quality 10 times, after stirring, then ultrasonically treated 11min is hydrolyzed, and hydrolysis temperature is
45 DEG C, the time is 12h, and the solution after hydrolysis obtains extract from dictyophora using backflow extractor extracting 8h, filtering.The process
In, the fineness after dictyophora phalloidea is crushed is 80 mesh.
Embodiment 8
A kind of lactobacillus-fermented noodles, hollow noodles raw material includes peameal and 67 parts of mung bean flour, dictyophora phalloidea after lactobacillus-fermented
1 part of 6 parts of extract solution and guar gum, the lactic acid bacteria in the present embodiment selects Lactobacillus plantarum.
The lactic acid bacteria fermentation process of the present embodiment：75 portions of peameals and the mung bean flour mixing that will be weighed by above-mentioned weight portion
Afterwards, 30 parts of water are added, 7 parts of lactic acid bacterias are inoculated with, in the 7h that fermented at 40 DEG C, pea is 5 with the mixed proportion of mung bean:1, peameal and
The fineness of mung bean flour is 80 mesh.
The preparation process of the extract from dictyophora of the present embodiment：Powder is carried out after the Cultivation of Dictyophora drying for selecting clean, free from admixture
Broken, in the water of be added to dictyophora powder quality 25 times, after stirring, then ultrasonically treated 11min is hydrolyzed, and hydrolysis temperature is
55 DEG C, the time is 8h, and the solution after hydrolysis obtains extract from dictyophora using backflow extractor extracting 6h, filtering.During being somebody's turn to do,
Fineness after dictyophora phalloidea is crushed is 70 mesh.
Embodiment 9
A kind of lactobacillus-fermented noodles, hollow noodles raw material includes peameal and 67 parts of mung bean flour, dictyophora phalloidea after lactobacillus-fermented
6 parts of extract solution, the lactic acid bacteria in the present embodiment selects Lactobacillus plantarum.
The lactic acid bacteria fermentation process of the present embodiment：75 portions of peameals and the mung bean flour mixing that will be weighed by above-mentioned weight portion
Afterwards, 27 parts of water are added, 3 parts of lactic acid bacterias are inoculated with, in the 6h that fermented at 42 DEG C, pea is 3 with the mixed proportion of mung bean:1, peameal and
The fineness of mung bean flour is 80 mesh.
The preparation process of the extract from dictyophora of the present embodiment：Powder is carried out after the Cultivation of Dictyophora drying for selecting clean, free from admixture
Broken, in the water of be added to dictyophora powder quality 15 times, after stirring, then ultrasonically treated 18min is hydrolyzed, and hydrolysis temperature is
40 DEG C, the time is 13h, and the solution after hydrolysis obtains extract from dictyophora using backflow extractor extracting 6h, filtering.The process
In, the fineness after dictyophora phalloidea is crushed is 70 mesh.
The preparation method of the hollow noodles of the lactobacillus-fermented of the present embodiment, comprises the following steps：
And face A.
Peameal and mung bean flour after the lactobacillus-fermented that will be weighed by above-mentioned weight portion, add in dough mixing machine, add 15 parts
Water, after stirring, after 20min is stood at 25 DEG C, the extract from dictyophora that addition is weighed by weight, and it is even；
B. extrusion molding
The face that step A is become reconciled, is transferred in noodle extruding machine, extrusion molding, and described extruder has the mould of hollow molding
Tool, dough is hollow by obtaining centre after the mould, with certain thickness hollow noodles；
C. freeze-drying, packaging
The noodles of extrusion molding are frozen into solid-state at -10 DEG C, 20min is then vacuum dried under 1.5Pa, packaging is obtained final product.
The equipment that freeze-drying is used is intermittent vacuum freeze-drying unit, by drying box, heating system, vacuum system
The part of system, refrigeration system, control system etc. 5 constitutes.
Embodiment 10
A kind of lactobacillus-fermented noodles, hollow noodles raw material includes peameal and 80 parts of mung bean flour, dictyophora phalloidea after lactobacillus-fermented
3 parts of extract solution, 1 part of Artemisia Glue.Lactic acid bacteria in the present embodiment selects Lactobacillus plantarum.
The lactic acid bacteria fermentation process of the present embodiment：78 portions of peameals and the mung bean flour mixing that will be weighed by above-mentioned weight portion
Afterwards, 26 parts of water are added, 6 parts of lactic acid bacterias are inoculated with, in the 8h that fermented at 39 DEG C, pea is 4 with the mixed proportion of mung bean:1, peameal and
The fineness of mung bean flour is 80 mesh.
The preparation process of the extract from dictyophora of the present embodiment：Powder is carried out after the Cultivation of Dictyophora drying for selecting clean, free from admixture
Broken, in the water of be added to dictyophora powder quality 25 times, after stirring, then ultrasonically treated 12min is hydrolyzed, and hydrolysis temperature is
36 DEG C, the time is 7h, and the solution after hydrolysis obtains extract from dictyophora using backflow extractor extracting 6h, filtering.During being somebody's turn to do,
Fineness after dictyophora phalloidea is crushed is 80 mesh.
The preparation method of the lactobacillus-fermented noodles of the present embodiment, comprises the following steps：
And face A.
Peameal and mung bean flour after the lactobacillus-fermented that will be weighed by above-mentioned weight portion, add in dough mixing machine, add 28 parts
Water, after stirring, after 10min is stood at 37 DEG C, extract from dictyophora and Artemisia Glue that addition is weighed by weight, and it is even；
B. extrusion molding
The face that step A is become reconciled, is transferred in noodle extruding machine, extrusion molding, and described extruder has the mould of hollow molding
Tool, dough is hollow by obtaining centre after the mould, with certain thickness hollow noodles；
C. freeze-drying, packaging
The noodles of extrusion molding are frozen into solid-state at -10 DEG C, 25min is then vacuum dried at lopa, packaging is obtained final product.
The equipment that freeze-drying is used is intermittent vacuum freeze-drying unit, by drying box, heating system, vacuum system
The part of system, refrigeration system, control system etc. 5 constitutes.
Embodiment 11
A kind of hollow noodles of lactobacillus-fermented, hollow noodles raw material includes the peameal and mung bean flour 76 after lactobacillus-fermented
Part, 6 parts of extract from dictyophora, 0.5 part of soybean lecithin, 2.5 parts of Artemisia Glue.Lactic acid bacteria in the present embodiment selects Lactobacillus plantarum.
The lactic acid bacteria fermentation process of the present embodiment：78 portions of peameals and the mung bean flour mixing that will be weighed by above-mentioned weight portion
Afterwards, 26 parts of water are added, 7 parts of lactic acid bacterias are inoculated with, in the 3h that fermented at 40 DEG C, pea is 4 with the mixed proportion of mung bean:1, peameal and
The fineness of mung bean flour is 80 mesh.
The preparation process of the extract from dictyophora of the present embodiment：Powder is carried out after the Cultivation of Dictyophora drying for selecting clean, free from admixture
Broken, in the water of be added to dictyophora powder quality 30 times, after stirring, then ultrasonically treated 15min is hydrolyzed, and hydrolysis temperature is
45 DEG C, the time is 14h, and the solution after hydrolysis obtains extract from dictyophora using backflow extractor extracting 6h, filtering.The process
In, the fineness after dictyophora phalloidea is crushed is 70 mesh.
The preparation method of the lactobacillus-fermented noodles of the present embodiment, comprises the following steps：
And face A.
Peameal and mung bean flour after the lactobacillus-fermented that will be weighed by above-mentioned weight portion, add in dough mixing machine, add 28 parts
Water, after stirring, after 15min is stood at 28 DEG C, extract from dictyophora, soybean lecithin and sand sagebrush (Artemisia filifolia) that addition is weighed by weight
Glue, and it is even；
B. extrusion molding
The face that step A is become reconciled, is transferred in noodle extruding machine, extrusion molding, and described extruder has the mould of hollow molding
Tool, dough is hollow by obtaining centre after the mould, with certain thickness hollow noodles；
C. freeze-drying, packaging
The noodles of extrusion molding are frozen into solid-state at -10 DEG C, 35min is then vacuum dried under 3Pa, packaging is obtained final product.
The equipment that freeze-drying is used is intermittent vacuum freeze-drying unit, by drying box, heating system, vacuum system
The part of system, refrigeration system, control system etc. 5 constitutes.
In the present embodiment step B, the internal diameter of hollow noodles is 0.4mm after extrusion molding, and external diameter is 0.8 mm.Noodles compared with
Carefully, tasty ability is good, smooth in taste.
Embodiment 12
A kind of lactobacillus-fermented noodle material includes the peameal and 84 parts of mung bean flour, 3 parts of extract from dictyophora after lactobacillus-fermented,
0.8 part of soybean lecithin, 2 parts of guar gum.Lactic acid bacteria in the present embodiment selects Lactobacillus plantarum.
The lactic acid bacteria fermentation process of the present embodiment：85 portions of peameals and the mung bean flour mixing that will be weighed by above-mentioned weight portion
Afterwards, 28 parts of water are added, 3 parts of lactic acid bacterias are inoculated with, in the 7h that fermented at 37 DEG C, pea is 4 with the mixed proportion of mung bean:1, peameal and
The fineness of mung bean flour is 80 mesh.
The preparation process of the extract from dictyophora of the present embodiment：Powder is carried out after the Cultivation of Dictyophora drying for selecting clean, free from admixture
Broken, in the water of be added to dictyophora powder quality 6 times, after stirring, then ultrasonically treated 10min is hydrolyzed, and hydrolysis temperature is 38
DEG C, the time is 7h, and the solution after hydrolysis obtains extract from dictyophora using backflow extractor extracting 6h, filtering.During being somebody's turn to do, bamboo
Fineness after sweet-smelling grass is crushed is 70 mesh.
The preparation method of the lactobacillus-fermented noodles of the present embodiment, comprises the following steps：
And face A.
Peameal and mung bean flour after the lactobacillus-fermented that will be weighed by above-mentioned weight portion, add in dough mixing machine, add 18 parts
Water, after stirring, after 18min is stood at 25 DEG C, extract from dictyophora, soybean lecithin and sand sagebrush (Artemisia filifolia) that addition is weighed by weight
Glue, and it is even；
B. extrusion molding
The face that step A is become reconciled, is transferred in noodle extruding machine, extrusion molding, and described extruder has the mould of hollow molding
Tool, dough is hollow by obtaining centre after the mould, with certain thickness hollow noodles；
C. freeze-drying, packaging
The noodles of extrusion molding are frozen into solid-state at -20 DEG C, 25min is then vacuum dried under 5Pa, packaging is obtained final product.
The equipment that freeze-drying is used is intermittent vacuum freeze-drying unit, by drying box, heating system, vacuum system
The part of system, refrigeration system, control system etc. 5 constitutes.
In the present embodiment step B, the internal diameter of hollow noodles is 0.8 mm after extrusion molding, and external diameter is 1.5 mm.
Embodiment 13
A kind of lactobacillus-fermented noodles, hollow noodles raw material includes peameal and 70 parts of mung bean flour, dictyophora phalloidea after lactobacillus-fermented
5 parts of extract solution, 1 part of soybean lecithin, 0.5 part of guar gum, 1.5 parts of Artemisia Glue.Lactic acid bacteria in the present embodiment is from plant breast
Bacillus.
The lactic acid bacteria fermentation process of the present embodiment：85 portions of peameals and the mung bean flour mixing that will be weighed by above-mentioned weight portion
Afterwards, 28 parts of water are added, 5 parts of lactic acid bacterias are inoculated with, in the 5h that fermented at 37 DEG C, pea is 3 with the mixed proportion of mung bean:1, peameal and
The fineness of mung bean flour is 80 mesh.
The preparation process of the extract from dictyophora of the present embodiment：Powder is carried out after the Cultivation of Dictyophora drying for selecting clean, free from admixture
Broken, in the water of be added to dictyophora powder quality 15 times, after stirring, then ultrasonically treated 14min is hydrolyzed, and hydrolysis temperature is
40 DEG C, the time is 10h, and the solution after hydrolysis obtains extract from dictyophora using backflow extractor extracting 6h, filtering.The process
In, the fineness after dictyophora phalloidea is crushed is 80 mesh.
The preparation method of the lactobacillus-fermented noodles of the present embodiment, comprises the following steps：
And face A.
Peameal and mung bean flour after the lactobacillus-fermented that will be weighed by above-mentioned weight portion, add in dough mixing machine, add 18 parts
Water, after stirring, after 14min is stood at 32 DEG C, extract from dictyophora, soybean lecithin, Guar that addition is weighed by weight
Bean gum and Artemisia Glue, and it is even；
B. extrusion molding
The face that step A is become reconciled, is transferred in noodle extruding machine, extrusion molding, and described extruder has the mould of hollow molding
Tool, dough is hollow by obtaining centre after the mould, with certain thickness hollow noodles；
C. freeze-drying, packaging
The noodles of extrusion molding are frozen into solid-state at -20 DEG C, 25min is then vacuum dried under 6Pa, packaging is obtained final product.
The equipment that freeze-drying is used is intermittent vacuum freeze-drying unit, by drying box, heating system, vacuum system
The part of system, refrigeration system, control system etc. 5 constitutes.
In the present embodiment step B, the internal diameter of hollow noodles is 0.5mm after extrusion molding, and external diameter is 1.0 mm.
The present invention is reused by raw material selection and after to fermenting raw materials, improves the nutrition of noodles, be compensate for
Peameal, mung bean flour processing characteristics are bad, the defect of noodles poor plasticity, then the addition for passing through Caulis Bambusae In Taeniam extract so that this hair
The nutritive value of bright noodles is higher, be particularly suited for hypertension that person in middle and old age and obese patients are susceptible to suffer to modern people,
The diseases such as high fat of blood, high cholesterol, coronary heart disease, artery sclerosis have certain preventive and therapeutic effect；In addition, this obtained noodle has
Hollow shape, greatly shortens the time being cooked, and by 6~9 minutes of common noodles, foreshortens to 4~6 minutes, reduce people when
Between cost, and the tasty ability of noodles can be improved.
The above, is only presently preferred embodiments of the present invention, not does any formal limitation to the present invention, it is every according to
Any simple modification, the equivalent variations made to above example according to technical spirit of the invention, each fall within protection of the invention
Within the scope of.
Claims (9)
1. a kind of hollow noodles of lactobacillus-fermented, it is characterised in that：After described hollow noodles raw material includes lactobacillus-fermented
Peameal and 2~7 parts of 60~85 parts of mung bean flour and extract from dictyophora.
2. hollow noodles of lactobacillus-fermented as claimed in claim 1, it is characterised in that：Described lactic acid bacteria is plant breast bar
Bacterium.
3. hollow noodles of lactobacillus-fermented as claimed in claim 1, it is characterised in that：Described lactic acid bacteria fermentation process
For：After 70~90 portions of peameals and the mung bean flour mixing that will be weighed by weight, 25~30 parts of water are added, be inoculated with 2~7 parts of lactic acid
Bacterium, in the 2~8h that fermented at 35~45 DEG C.
4. hollow noodles of lactobacillus-fermented as claimed in claim 3, it is characterised in that：Described peameal and mung bean flour
Mixed proportion is 3~5:1.
5. hollow noodles of lactobacillus-fermented as claimed in claim 1, it is characterised in that：The preparation of described extract from dictyophora
Process is：By dried dictyophora phalloidea, in the water of 5~35 times that dictyophora powder quality is added to after crushing, after stirring, ultrasonically treated 10
~20min, is then hydrolyzed, and hydrolysis temperature is 35~60 DEG C, and the time is 5~15h, and the solution after hydrolysis is extracted using backflow
Device extracts 4~24h, and filtering obtains described extract from dictyophora.
6. hollow noodles of lactobacillus-fermented as claimed in claim 1, it is characterised in that：Fineness after described dictyophora phalloidea crushing
It is 60~80 mesh.
7. hollow noodles of lactobacillus-fermented as claimed in claim 1, it is characterised in that：Described lactobacillus-fermented it is hollow
The raw material of noodles also includes the one kind in 1~3 part of soybean lecithin, guar gum or Artemisia Glue.
8. the preparation method of the hollow noodles of the lactobacillus-fermented as described in any one of claim 1~6, it is characterised in that：Bag
Include following steps：
And face A.
Peameal and mung bean flour after the lactobacillus-fermented that will be weighed by weight, add in dough mixing machine, add 15~28 parts
Water, after stirring, after 10~20min is stood at 25~37 DEG C, the extract from dictyophora that addition is weighed by weight, and it is even；
B. extrusion molding
The face that step A is become reconciled, is transferred in noodle extruding machine, extrusion molding, and described extruder has hollow molding mould；
C. freeze-drying, packaging
The noodles of extrusion molding are frozen into solid-state at -10~-40 DEG C, then under 1.5~10Pa vacuum drying 20~
40min, packaging is obtained final product.
9. the preparation method of the hollow noodles of lactobacillus-fermented as claimed in claim 8, it is characterised in that：It is described in step B
Extrusion molding after hollow noodles internal diameter be 0.4~0.8mm, external diameter be 0.8~1.5 mm.
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| CN109953279A (en) * | 2019-03-15 | 2019-07-02 | 中国农业科学院农产品加工研究所 | The processing technology of miscellaneous bean noodle |
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| CN109953279A (en) * | 2019-03-15 | 2019-07-02 | 中国农业科学院农产品加工研究所 | The processing technology of miscellaneous bean noodle |
| CN113980847A (en) * | 2021-09-02 | 2022-01-28 | 中粮营养健康研究院有限公司 | Lactobacillus plantarum for improving noodle taste, leavening agent and application thereof as well as method for preparing flour product |
| CN114181844A (en) * | 2021-09-02 | 2022-03-15 | 中粮面业（濮阳）有限公司 | Saccharomyces cerevisiae and leaven for improving flavor of noodles, application of saccharomyces cerevisiae and leaven and method for preparing flour products through fermentation |
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