CN111657320A - Gluten-free sour dough fermented coarse cereal fresh wet noodles and preparation method thereof - Google Patents
Gluten-free sour dough fermented coarse cereal fresh wet noodles and preparation method thereof Download PDFInfo
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- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
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Abstract
The invention discloses gluten-free sour dough fermented coarse cereal fresh wet noodles and a preparation method thereof. The raw materials of the gluten-free acid dough fermented coarse cereal fresh wet noodles comprise lactobacillus plantarum liquid, tartary buckwheat germ powder, oat germ powder, corn germ powder, tartary buckwheat sprout powder, soybean meal, yeast powder, alkaline salt and water. The preparation method comprises the steps of preparation of the gluten-free sour dough, vacuum dough kneading, proofing, forming, packaging and the like, and finally the gluten-free sour dough fermented coarse cereal fresh wet noodles are obtained. The obtained gluten-free sour dough fermented coarse cereal fresh wet noodles are rich in nutrition, fine and smooth in taste and chewy, have a gluten content of less than or equal to 20mg/kg, and meet the standards of gluten-free food.
Description
Technical Field
The invention relates to gluten-free sour dough fermented coarse cereal fresh wet noodles and a preparation method thereof, belonging to the technical field of sour dough product production.
Background
The noodles are one of popular daily staple foods, and become the most common traditional wheaten food due to the advantages of convenient eating, quick cooking, long storage period, easy circulation and the like. However, wheat (or rye, barley) is one of the main raw materials of traditional noodle products, wherein gluten protein (also called gluten protein) is the main ingredient of wheat (or rye, barley) and causes a chronic intestinal disease named 'celiac disease' in some people, which causes symptoms such as intestinal mucosa contraction and malabsorption in patients. Epidemiological studies report that this disease is a more common life-long disorder affecting 1% of the world's population, with 1/200 reaching incidence in some countries, such as the united states and europe. The only effective way to avoid this disease is to avoid the intake of gluten-containing food products, such as noodles, bread, steamed bread, biscuits, cakes, etc., for a lifetime. Therefore, in recent years, research and development of gluten-free foods have been receiving much attention. The gluten-free food is a general term for a food without wheat, rye or barley in raw materials, and can effectively avoid the symptoms of celiac disease patients. However, gluten-free food products, although largely reducing the amount of gluten in the raw material, also because the protein properties of the raw material are different from those of gluten, the dough does not form a protein network structure that can be coated with starch like gluten during processing, resulting in poor texture properties and a rough mouthfeel of the final product. Meanwhile, the gluten-free food raw material has high starch content, so that the gluten-free food raw material has low content of various nutrient substances and is easy to age, thereby having short shelf life. In recent years, many researches show that the texture and the taste of flour foods (mainly bread and steamed bread) prepared by fermenting sour dough with probiotics are greatly improved, the nutrient content is remarkably improved, and the shelf life of the products is prolonged. However, there has been still little research and invention on the preparation of noodles, especially gluten-free noodles, using lactic acid dough fermentation. Therefore, the development and development of a noodle product which is fermented by probiotics, has chewy taste and rich nutritive value, especially a gluten-free noodle product, becomes a new idea for the development of the current noodle processing industry.
The application numbers are: 201410709141.0A series of gluten-free instant buckwheat noodles, its preparation method and formula, wherein the noodles are prepared from buckwheat, black rice, millet, etc. and health-care product as auxiliary material through grinding, mixing, softening, primary extrusion, secondary extrusion, ageing, baking at variable temp., cooling, bagging, inspecting, sealing and packing, and packing. However, the process in the patent is not only time-consuming, but also can cause the nutrition content in part of raw materials to be damaged by processing the noodles in a high-temperature (130-170 ℃) extrusion mode in the processing process, thereby not improving the nutrition content of the product.
The application numbers are: 201811425405.4, entitled "a gluten-free grain fermented type product and a preparation method thereof", which is characterized by providing a gluten-free grain fermented type product, comprising the following raw materials by weight: 1.0-1.2 parts of gluten-free grain powder, 0.1-0.2 part of vegetable protein powder without mucedin, 0.01-0.03 part of yeast powder, 0.001-0.05 part of TG enzyme, 0.01-0.05 part of lactobacillus plantarum powder, 0.01-0.03 part of salt, 0.01-0.02 part of bread improver and 0.6-0.8 part of water. According to the invention, after the raw materials in the proportion are mixed, the air retention of the gluten-free grain dough can be improved, the elasticity and the product volume of the gluten-free grain fermented steamed flour product at the initial steaming stage are increased, and the finally obtained gluten-free grain fermented steamed flour product has rich nutrition, good taste and good flavor. Compared with the patent, the method has the advantages that the bread improver is effectively replaced by a method of fermenting the sour dough by using the probiotics, and the nutritional content of the noodle product is increased while the quality and the structure performance, the taste and the flavor of the noodle are ensured.
The gluten-free noodles prepared by fermenting dough with lactobacillus are mainly characterized in that the lactobacillus ferments to generate organic acid, so that the pH value of the dough is reduced, the activity of endogenous protease and amylase is improved, the solubility of pentosan is increased, and the interaction between starch and protein is improved. The sour dough fermentation promotes the hydrolysis of protein and improves the network structure of gluten in the dough; secondly, lactic acid bacteria and yeast interact, so that the probiotic nutrition of the gluten-free noodles is improved, the inhibition and absorption of phytic acid on nutrient substances are reduced, and the nutritional value of the sour noodles is improved; the lactobacillus can also hydrolyze amylose and amylopectin to generate soluble dextrin, so as to inhibit the aging of gluten-free noodles, thereby prolonging the shelf life of the noodles by 9-11 days; finally, the fermentation of the fermented noodles is protected from the influence of other fermentations, the research of adding lactobacillus into the yellow alkali noodles is shown in foreign countries for resisting fungi and inhibiting the propagation of microorganisms, but the preparation of raw and fresh wet noodles, particularly gluten-free raw and fresh wet noodles by using lactobacillus fermented dough is not reported.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: the traditional noodles in the market have the problems of rough taste, unreasonable nutrient composition and the like.
In order to solve the technical problems, the invention provides gluten-free sour dough fermented coarse cereal fresh wet noodles which are characterized by comprising the following raw materials in percentage by mass:
preferably, the raw material formula is any one of the following formulas in percentage by mass:
the formula I is as follows:
and a second formula:
and the formula III:
preferably, the lactobacillus plantarum used in the lactobacillus plantarum solution has a strain number of CICC20039 and is preserved in the China center for the culture Collection of industrial microorganisms.
Preferably, the starch content of the tartary buckwheat germ powder is 61.83-63.52%; the tartary buckwheat sprout powder has the starch content of 62.51-66.18% and the total flavone content of 114.6-120.6 mu g/100g, wherein the rutin content is 84.1-84.4 mu g/100 g; the content of the quercetin is 7.3-11.3 mug/100 g; the starch content of the oat germ powder is 65.78-67.78%; the starch content of the corn germ powder is 69.60-71.57%; the starch content of the soybean meal is 63.02-63.12%; the starch content in all the powder is 64.97-65.87%, wherein the damaged starch content is 21.5-24.5 UCDc.
Preferably, the preparation method of the tartary buckwheat sprout powder comprises the following steps: selecting proper amount of full, physiological defect-free and uniform tartary buckwheat grains, placing the full, physiological defect-free and uniform tartary buckwheat grains in a sterilized closed container, soaking the buckwheat grains in a potassium permanganate solution, and sterilizing the buckwheat grains; washing the sterilized mixture with distilled water after the sterilization is finished; after washing, soaking the seeds in a water bath, and filtering after soaking; uniformly placing the treated tartary buckwheat grains in a sterilized uncovered container, and heating the tartary buckwheat grains by using a microwave oven; after the microwave is finished, placing the seeds in an artificial incubator to be cultured in a dark place; after the culture is finished, the mixture is dried by hot air; crushing the dried tartary buckwheat sprouts by using a crusher, and passing the crushed tartary buckwheat sprouts; screening to obtain the tartary buckwheat sprout powder.
More preferably, the preparation method of the tartary buckwheat sprout powder comprises the following steps: selecting proper amount of full, physiological defect-free and uniform tartary buckwheat grains, placing the seeds in a sterilized closed container, soaking the seeds for 5min by using 1g/L potassium permanganate solution, and sterilizing the seeds; washing the sterilized mixture with distilled water after the sterilization is finished; after washing, soaking the seeds in a water bath at 25 ℃ for 4h, supplementing water in a water bath kettle every 1h, and filtering after soaking; uniformly placing the treated tartary buckwheat grains in a sterilized uncovered container, and heating the tartary buckwheat grains by using a microwave oven, wherein the microwave power is set to be 300W, the microwave time is set to be 75s, and the temperature is set to be 25 ℃. After the microwave is finished, placing the seeds in an artificial incubator, setting the culture temperature to be 25 ℃ and the humidity to be 85%, and culturing for 7d in a dark place; after the culture is finished, the culture medium is dried by hot air until the moisture content is less than or equal to 0.5 percent; and (3) crushing the dried tartary buckwheat sprouts by using a crusher, and sieving by using a 160-mesh sieve to obtain tartary buckwheat sprout powder.
The invention also provides a preparation method of the gluten-free sour dough fermented coarse cereal fresh wet noodles, which is characterized by comprising the following steps:
step 1): preparation of gluten-free sour dough:
taking a bacterium solution obtained by carrying out activation culture on lactobacillus plantarum in an MRS culture medium twice to the late logarithmic phase, centrifuging, and washing with sterile normal saline; uniformly mixing plant lactobacillus liquid, tartary buckwheat germ powder and water in proportion, and putting the mixture into a constant-temperature constant-humidity incubator for culture;
step 2): vacuum kneading:
putting tartary buckwheat sprout powder, oat germ powder, corn germ powder, soybean meal, yeast powder, alkaline salt, water and gluten-free acid dough into a vacuum dough kneading machine in proportion for beating, beating the mixed dough until the mixed dough is uniform and tough, taking the mixed dough out of a jar, standing and relaxing the mixed dough, and then leavening the mixed dough;
step 3): and (3) proofing:
putting the mixed dough obtained in the step 2) into a turnover box with a cover, and proofing until the volume of the dough is 1.2-1.5 times of that of the original dough to obtain proofed dough;
step 4): forming and packaging:
and (4) rolling the proofed main dough, cutting, and packaging the main dough by using a sterilized packaging bag to obtain a finished product.
Preferably, the thallus concentration of the bacteria liquid in the step 1) is not less than 108 CFU/mL; the rotating speed of centrifugation is 4500r/min, and the time is 15 min; the mass ratio of the plant lactobacillus liquid to the tartary buckwheat germ powder to the water is 1: 10: 12; the temperature of the constant temperature and humidity incubator is 28 ℃, and the culture time is 24 h.
Preferably, the weight ratio of the tartary buckwheat sprout powder, the oat germ powder, the corn germ powder, the soybean meal, the yeast powder, the alkaline salt, the water and the gluten-free sour dough in the step 2) is 1: (0.83-2.52): (0.81-2.00): (0.7-1.9): (0.02-0.05): (0.01-0.1): (2.20-5.00): (4.24-9.62); the set vacuum degree of the vacuum dough mixer is 0.02-0.04 MPa, and the dough mixing time is 10-12 min; standing and relaxing until the temperature of the dough is 20-23 ℃, and then proofing the mixed dough.
Preferably, the control temperature of the turnover box with the cover in the step 3) is 20-25 ℃, and the relative humidity is 60-70%.
Preferably, in the step 4), a semi-automatic dough press is adopted to roll the proofed main dough, the width of a cutter is set to be 1.8-2.0 mm, the rolling ratio is set to be 20-25%, and the dough is rolled until the thickness of the dough is 1.0-1.5 mm; and cutting the dough to a strip shape of 20-30 cm by using a cutter.
The invention takes plant lactobacillus liquid, tartary buckwheat germ powder, oat germ powder, corn germ powder, tartary buckwheat sprout powder, soybean meal, yeast powder, alkaline salt and water as raw materials, and is prepared by the steps of tartary buckwheat sprout powder preparation, gluten-free acid dough preparation, main dough preparation, sterilization, dough kneading, primary fermentation, secondary fermentation, dough pressing and curing, drying and storage and the like. The prepared gluten-free sour dough fermented coarse cereal fresh wet noodles are fine and chewy in taste, have rich nutritional ingredients, have gluten content less than or equal to 20mg/kg, and meet the standards of gluten-free food.
The gluten-free noodles prepared by fermenting the gluten-free sour dough leaven soften protein in gluten by virtue of the effect of probiotics in the sour dough, so that the dough can be cooked more and the extensibility is better. The compound germ powder in the raw materials is rich in nutrient substances such as flavone, soybean protein, linolenic acid and the like, and has important effects on regulating human blood pressure, reducing cholesterol and preventing cardiovascular diseases. Furthermore, the buckwheat sprout powder in the raw materials is germinated, so that the content of flavonoid substances such as rutin, quercetin and the like in the buckwheat sprout powder is greatly improved, and the content of rutin can be increased by 4-6 times. Researches show that the flavonoids have high edible and medicinal values, have the effects of resisting bacteria, diminishing inflammation and the like, and can enhance the immunity of a human body after being eaten for a long time.
In the examples of the present invention, the gluten-free acid dough obtained from lactobacillus plantarum is used as an example, but the application of the gluten-free acid dough obtained from other lactobacillus, such as lactobacillus sanfranciscensis, lactobacillus brevis, lactobacillus reuteri, etc., in the preparation of the gluten-free acid dough fermented coarse cereal fresh wet noodles is not limited.
The gluten-free acid dough fermented coarse cereal fresh wet noodles provided by the invention have the advantages that the nutrition, sensory characteristics and quality guarantee period of the noodles are optimized to a certain extent due to the gluten-free acid dough fermentation in the raw materials. The fresh wet flour of the gluten-free sour dough fermented coarse cereals obtained after the gluten-free sour dough fermentation is rich in various amino acids, wherein the contained lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine and valine which are 8 essential amino acids for human bodies are improved in different degrees. In addition, the gluten-free sour dough fermented coarse cereal fresh wet noodles have improved aging characteristics and delay aging time of the noodles through the fermentation effect of the gluten-free sour dough. The gluten-free sour dough fermented coarse cereal fresh wet noodles are more mellow in color and luster, soft in taste, improved in wind stratification feeling, have fruit sour taste and are more favored by consumers.
Detailed Description
In order to make the invention more comprehensible, preferred embodiments are described in detail below.
Example 1
The raw materials of the fresh wet flour made of the gluten-free sour dough fermented coarse cereals are calculated by 10kg, and the raw materials comprise the following components in percentage by weight:
the gluten-free sour dough is prepared by a method comprising the steps of:
1. preparation of tartary buckwheat sprout powder
Selecting proper amount of full, physiological defect-free and uniform tartary buckwheat grains, placing in a sterilized closed container, soaking for 5min with 1g/L potassium permanganate solution, and sterilizing. After the disinfection, the water is washed by distilled water. And after washing, soaking the seeds in a water bath at 25 ℃ for 4h, supplementing water in the water bath kettle every 1h, and filtering after soaking. Uniformly placing the treated tartary buckwheat grains in a sterilized uncovered container, and heating the tartary buckwheat grains by using a microwave oven, wherein the microwave power is set to be 300W, the microwave time is set to be 75s, and the temperature is set to be 25 ℃. And (3) after the microwave is finished, placing the seeds in an artificial incubator, setting the culture temperature to be 25 ℃ and the humidity to be 85%, and culturing for 7d in a dark place. After the culture is finished, the mixture is dried by hot air until the water content is less than or equal to 0.5 percent. And (3) crushing the dried tartary buckwheat sprouts by using a crusher, and sieving by using a 160-mesh sieve to obtain tartary buckwheat sprout powder.
2. Preparation of gluten-free sour dough
Taking a bacterial liquid (thallus concentration) which is obtained by carrying out activation culture on lactobacillus plantarum twice in an MRS culture medium to the late logarithmic phase>108CFU/mL), centrifuged at 4500r/min for 15min, and washed twice with sterile saline. The method comprises the following steps of (1) mixing plant lactobacillus liquid, tartary buckwheat germ powder and purified water according to a mass ratio: buckwheat germ powder: the purified water is 1: 10: 12, and placing the mixture into a constant temperature and humidity incubator at 28 ℃ for 24 hours.
The gluten-free sour dough fermented coarse cereal fresh wet noodles are prepared by the method comprising the following steps:
(1) kneading dough in vacuum
The method comprises the following steps of mixing tartary buckwheat sprout powder, oat germ powder, corn germ powder, soybean meal, yeast powder, alkaline salt, purified water and gluten-free acid dough according to a mass ratio: oat germ powder: corn germ meal: soybean meal: yeast powder: alkaline salt: water purification: gluten-free sourdough dough 1: 1.4: 1.1: 1.05: 0.02: 0.06: 2.18: 4.27, putting the dough into a vacuum dough kneading machine for kneading, setting the vacuum degree to be 0.02MPa, kneading for 10min, kneading the mixed dough until the dough is uniform and tough, taking the dough out of a cylinder, standing and relaxing the dough until the dough temperature is 20 ℃, and then leavening the mixed dough;
(2) and for proofing
Putting the main dough obtained in the step (1) into a turnover box with a cover, and proofing in a proofing chamber with the temperature of 20 ℃ and the relative humidity of 60% until the volume of the dough is 1.5 times that of the original dough to obtain proofed dough;
(3) molding and packaging
The proofed main dough was rolled using a semi-automatic noodle press, with a cutter width of 1.8mm and a rolling ratio of 20% to a dough thickness of 1.0mm for uniformity. Cutting the dough into strips of 20cm by using a cutter after the rolling is finished to obtain the noodles; packaging the product with special packaging bag sterilized by irradiation to obtain the final product.
Comparative example 1
A fresh and wet coarse cereal noodle fermented by tartary buckwheat germ sour dough is prepared from 10kg of raw materials, and comprises the following raw materials in percentage by weight:
the wheat sour dough is prepared by the method comprising the following steps:
preparation of tartary buckwheat germ sour dough
Taking a bacterial liquid (thallus concentration) which is obtained by carrying out activation culture on lactobacillus plantarum twice in an MRS culture medium to the late logarithmic phase>108CFU/mL), centrifuged at 4500r/min for 15min, and washed twice with sterile saline. The method comprises the following steps of (1) mixing plant lactobacillus liquid, tartary buckwheat germ powder and purified water according to a mass ratio: buckwheat germ powder: the purified water is 1: 10: 12, and placing the mixture into a constant temperature and humidity incubator at 28 ℃ for 24 hours.
The fresh and wet coarse cereal noodles fermented by the tartary buckwheat germ sour dough are prepared by the method comprising the following steps:
(1) kneading dough in vacuum
The method comprises the following steps of mixing tartary buckwheat flour, oat germ flour, corn germ flour, soybean flour, yeast powder, alkaline salt, purified water and tartary buckwheat germ sour dough according to a mass ratio: oat germ powder: corn germ meal: soybean meal: yeast powder: alkaline salt: water purification: the buckwheat germ sour dough is 1: 1.4: 1.1: 1.05: 0.02: 0.06: 2.18: 4.27, putting the dough into a vacuum dough kneading machine for kneading, setting the vacuum degree to be 0.02MPa, kneading for 10min, kneading the mixed dough until the dough is uniform and tough, taking the dough out of a cylinder, standing and relaxing the dough until the dough temperature is 20 ℃, and then leavening the mixed dough;
(2) and for proofing
Placing the mixed dough obtained in the step (1) into a turnover box with a cover, and proofing in a proofing chamber with the temperature of 20 ℃ and the relative humidity of 60% until the volume of the dough is 1.5 times that of the original dough to obtain proofed dough;
(3) molding and packaging
The proofed main dough was rolled using a semi-automatic noodle press, with a cutter width of 1.8mm and a rolling ratio of 20% to a dough thickness of 1.0mm for uniformity. Cutting the dough into strips of 20cm by using a cutter after the rolling is finished to obtain the noodles; packaging the product with special packaging bag sterilized by irradiation to obtain the final product.
Comparative example 2
The raw materials of the fresh and wet noodles made of natural sour dough fermented coarse cereals are calculated by 10kg, and the fresh and wet noodles comprise the following raw materials in percentage by weight:
the wheat sour dough is prepared by the method comprising the following steps:
preparation of natural sourdough
The tartary buckwheat germ powder and the purified water are mixed according to the mass ratio: the purified water is 1: 1.2, and placing the mixture into a constant temperature and humidity incubator at 28 ℃ for 24 hours.
The natural sour dough fermented coarse cereal fresh wet noodles are prepared by the method comprising the following steps:
(1) kneading dough in vacuum
The method comprises the following steps of mixing tartary buckwheat sprout powder, oat germ powder, corn germ powder, soybean meal, yeast powder, alkaline salt, purified water and natural sour dough according to a mass ratio: oat germ powder: corn germ meal: soybean meal: yeast powder: alkaline salt: water purification: the natural sour dough is 1: 1.4: 1.1: 1.05: 0.02: 0.05: 2.02: 4.45, putting the dough into a vacuum dough kneading machine for kneading, setting the vacuum degree to be 0.02MPa, kneading for 10min, kneading the mixed dough until the dough is uniform and tough, taking the dough out of a cylinder, standing and relaxing the dough until the dough temperature is 20 ℃, and then leavening the mixed dough;
(2) and for proofing
Putting the main dough obtained in the step (1) into a turnover box with a cover, and proofing in a proofing chamber with the temperature of 21 ℃ and the relative humidity of 62% until the volume of the dough is 1.5 times that of the original dough to obtain proofed dough;
(3) molding and packaging
The proofed main dough was rolled using a semi-automatic noodle press, with a cutter width of 1.8mm and a rolling ratio of 20% to a dough thickness of 1.0mm for uniformity. Cutting the dough into strips of 20cm by using a cutter after the rolling is finished to obtain the noodles; packaging the product with special packaging bag sterilized by irradiation to obtain the final product.
The total flavone content, the quercetin content and the rutin content of the gluten-free sour dough fermented coarse cereal fresh wet noodles obtained in the example 1, the tartary buckwheat germ sour dough fermented coarse cereal fresh wet noodles obtained in the comparative example 1 and the natural sour dough fermented coarse cereal fresh wet noodles obtained in the comparative example 2 are detected, and the obtained results are shown in table 1.
TABLE 1
As can be seen from table 1, compared with the fresh wet noodles of the fermented coarse cereals made from the wheat sour dough, the total flavone content of the fresh wet noodles of the fermented coarse cereals made from the gluten-free sour dough is increased by 16.77%, the quercetin content is increased by 17.58%, and the rutin content is increased by 6.30%. Therefore, the nutritional ingredients of the fermented coarse cereal fresh wet noodles in the gluten-free acid dough are better improved due to the gluten-free acid dough in the raw materials.
The in vitro digestibility of the buckwheat protein of the gluten-free sour dough fermented coarse cereal fresh wet noodles obtained in the example 1, the buckwheat germ sour dough fermented coarse cereal fresh wet noodles obtained in the comparative example 1 and the natural sour dough fermented coarse cereal fresh wet noodles obtained in the comparative example 2 is detected, and the obtained results are shown in table 2.
TABLE 2
| In vitro protein digestibility (%) | Example 1 | Comparative example 1 | Comparative example 2 |
| Digestion with pepsin | 49.68 | 40.70 | 32.64 |
| Pepsin + trypsin digestion | 78.81 | 64.82 | 52.31 |
The in vitro digestibility of protein is an important index for evaluating protein nutrition in food, and the higher the digestibility is, the greater the possibility of being utilized by the body is. As can be seen from Table 2, the in vitro digestibility of the tartary buckwheat protein is significantly improved by the lactobacillus plantarum fermentation. Compared with the fresh and wet flour of the coarse cereals fermented by the buckwheat germ sour dough, the fresh and wet flour of the coarse cereals fermented by the natural sour dough has the advantages that the digestion rates of the buckwheat protein of the gluten-free sour dough fermented fresh and wet flour of the coarse cereals are respectively increased by 22.06% and 52.21% in the pepsin digestion stage, and the in-vitro digestion rates of the buckwheat protein are respectively increased by 21.60% and 50.66% under the combined action of the pepsin and the trypsin. Therefore, the protein nutrition in the gluten-free sour dough fermented coarse cereal fresh wet noodles can be better absorbed by a human body.
Example 2
The raw materials of the fresh wet flour made of the gluten-free sour dough fermented coarse cereals are calculated by 10kg, and the raw materials comprise the following components in percentage by weight:
the gluten-free sour dough is prepared by a method comprising the following steps:
1. preparation of tartary buckwheat sprout powder
Selecting proper amount of full, physiological defect-free and uniform tartary buckwheat grains, placing in a sterilized closed container, soaking for 5min with 1g/L potassium permanganate solution, and sterilizing. After the disinfection, the water is washed by distilled water. And after washing, soaking the seeds in a water bath at 25 ℃ for 4h, supplementing water in the water bath kettle every 1h, and filtering after soaking. Uniformly placing the treated tartary buckwheat grains in a sterilized uncovered container, and heating the tartary buckwheat grains by using a microwave oven, wherein the microwave power is set to be 300W, the microwave time is set to be 75s, and the temperature is set to be 25 ℃. And (3) after the microwave is finished, placing the seeds in an artificial incubator, setting the culture temperature to be 25 ℃ and the humidity to be 85%, and culturing for 7d in a dark place. After the culture is finished, the mixture is dried by hot air until the water content is less than or equal to 0.5 percent. And (3) crushing the dried tartary buckwheat sprouts by using a crusher, and sieving by using a 160-mesh sieve to obtain tartary buckwheat sprout powder.
2. Preparation of gluten-free sour dough
Taking a bacterial liquid (thallus concentration) which is obtained by carrying out activation culture on lactobacillus plantarum twice in an MRS culture medium to the late logarithmic phase>108CFU/mL), centrifuged at 4500r/min for 15min, and washed twice with sterile saline. The method comprises the following steps of (1) mixing plant lactobacillus liquid, tartary buckwheat germ powder and purified water according to a mass ratio: buckwheat germ powder:the purified water is 1: 10: 12, and placing the mixture into a constant temperature and humidity incubator at 28 ℃ for 24 hours.
The lactobacillus plantarum has a strain number of CICC20039 and is preserved in the China center for the preservation and management of industrial microbial strains.
The gluten-free sour dough fermented coarse cereal fresh wet noodles are prepared by the method comprising the following steps:
(1) kneading dough in vacuum
The method comprises the following steps of mixing tartary buckwheat sprout powder, oat germ powder, corn germ powder, soybean meal, yeast powder, alkaline salt, purified water and gluten-free acid dough according to a mass ratio: oat germ powder: corn germ meal: soybean meal: yeast powder: alkaline salt: water purification: gluten-free sourdough dough 1: 1.4: 1.1: 1.05: 0.02: 0.05: 2.02: 4.45, putting the dough into a vacuum dough kneading machine for kneading, setting the vacuum degree to be 0.02MPa, kneading for 10min, kneading the mixed dough until the dough is uniform and tough, taking the dough out of a cylinder, standing and relaxing the dough until the dough temperature is 20 ℃, and then leavening the mixed dough;
(2) and for proofing
Putting the main dough obtained in the step (1) into a turnover box with a cover, and proofing in a proofing chamber with the temperature of 21 ℃ and the relative humidity of 62% until the volume of the dough is 1.5 times that of the original dough to obtain proofed dough;
(3) molding and packaging
The proofed main dough was rolled using a semi-automatic noodle press, with a cutter width of 1.8mm and a rolling ratio of 20% to a dough thickness of 1.0mm for uniformity. Cutting the dough into strips of 20cm by using a cutter after the rolling is finished to obtain the noodles; packaging the product with special packaging bag sterilized by irradiation to obtain the final product.
Comparative example 3
A fresh and wet coarse cereal noodle fermented by tartary buckwheat germ sour dough is prepared from 10kg of raw materials, and comprises the following raw materials in percentage by weight:
the wheat sour dough is prepared by the method comprising the following steps:
preparation of tartary buckwheat germ sour dough
Taking a bacterial liquid (thallus concentration) which is obtained by carrying out activation culture on lactobacillus plantarum twice in an MRS culture medium to the late logarithmic phase>108CFU/mL), centrifuged at 4500r/min for 15min, and washed twice with sterile saline. The method comprises the following steps of (1) mixing plant lactobacillus liquid, tartary buckwheat germ powder and purified water according to a mass ratio: buckwheat germ powder: the purified water is 1: 10: 12, and placing the mixture into a constant temperature and humidity incubator at 28 ℃ for 24 hours.
The fresh and wet coarse cereal noodles fermented by the tartary buckwheat germ sour dough are prepared by the method comprising the following steps:
(1) kneading dough in vacuum
The method comprises the following steps of mixing tartary buckwheat flour, oat germ flour, corn germ flour, soybean flour, yeast powder, alkaline salt, purified water and tartary buckwheat germ sour dough according to a mass ratio: oat germ powder: corn germ meal: soybean meal: yeast powder: alkaline salt: water purification: the buckwheat germ sour dough is 1: 1.4: 1.1: 1.05: 0.02: 0.06: 2.18: 4.27, putting the dough into a vacuum dough kneading machine for kneading, setting the vacuum degree to be 0.02MPa, kneading for 10min, kneading the mixed dough until the dough is uniform and tough, taking the dough out of a cylinder, standing and relaxing the dough until the dough temperature is 20 ℃, and then leavening the mixed dough;
(2) and for proofing
Putting the mixed dough obtained in the step (1) into a turnover box with a cover, and proofing in a proofing chamber with the temperature of 21 ℃ and the relative humidity of 62% until the volume of the dough is 1.5 times that of the original dough to obtain proofed dough;
(3) molding and packaging
The proofed main dough was rolled using a semi-automatic noodle press, with a cutter width of 1.8mm and a rolling ratio of 20% to a dough thickness of 1.0mm for uniformity. Cutting the dough into strips of 20cm by using a cutter after the rolling is finished to obtain the noodles; packaging the product with special packaging bag sterilized by irradiation to obtain the final product.
Comparative example 4
The raw materials of the fresh and wet noodles made of natural sour dough fermented coarse cereals are calculated by 10kg, and the fresh and wet noodles comprise the following raw materials in percentage by weight:
the wheat sour dough is prepared by the method comprising the following steps:
preparation of natural sour dough:
the tartary buckwheat germ powder and the purified water are mixed according to the mass ratio: the purified water is 1: 1.2, and placing the mixture into a constant temperature and humidity incubator at 28 ℃ for 24 hours.
The natural sour dough fermented coarse cereal fresh wet noodles are prepared by the method comprising the following steps:
(1) kneading dough in vacuum
The method comprises the following steps of mixing tartary buckwheat sprout powder, oat germ powder, corn germ powder, soybean meal, yeast powder, alkaline salt, purified water and natural sour dough according to a mass ratio: oat germ powder: corn germ meal: soybean meal: yeast powder: alkaline salt: water purification: the natural sour dough is 1: 1.4: 1.1: 1.05: 0.02: 0.05: 2.02: 4.45, putting the dough into a vacuum dough kneading machine for kneading, setting the vacuum degree to be 0.02MPa, kneading for 10min, kneading the mixed dough until the dough is uniform and tough, taking the dough out of a cylinder, standing and relaxing the dough until the dough temperature is 20 ℃, and then leavening the mixed dough;
(2) and for proofing
Putting the main dough obtained in the step (1) into a turnover box with a cover, and proofing in a proofing chamber with the temperature of 21 ℃ and the relative humidity of 62% until the volume of the dough is 1.5 times that of the original dough to obtain proofed dough;
(3) molding and packaging
The proofed main dough was rolled using a semi-automatic noodle press, with a cutter width of 1.8mm and a rolling ratio of 20% to a dough thickness of 1.0mm for uniformity. Cutting the dough into strips of 20cm by using a cutter after the rolling is finished to obtain the noodles; packaging the product with special packaging bag sterilized by irradiation to obtain the final product.
The total flavone content, the quercetin content and the rutin content of the gluten-free sour dough fermented coarse cereal fresh wet noodles obtained in the example 2, the tartary buckwheat germ sour dough fermented coarse cereal fresh wet noodles obtained in the comparative example 3 and the natural sour dough fermented coarse cereal fresh wet noodles obtained in the comparative example 4 are detected, and the obtained results are shown in table 3.
TABLE 3
As can be seen from table 3, compared with the fresh wet noodles of the fermented coarse cereals made from the wheat sour dough, the total flavone content of the fresh wet noodles of the fermented coarse cereals made from the gluten-free sour dough is increased by 16.77%, the quercetin content is increased by 17.58%, and the rutin content is increased by 6.30%. Therefore, the nutritional ingredients of the fermented coarse cereal fresh wet noodles in the gluten-free acid dough are better improved due to the gluten-free acid dough in the raw materials.
The in vitro digestibility of the buckwheat protein of the gluten-free sour dough fermented coarse cereal fresh wet noodles obtained in the example 2, the buckwheat germ sour dough fermented coarse cereal fresh wet noodles obtained in the comparative example 3 and the natural sour dough fermented coarse cereal fresh wet noodles obtained in the comparative example 4 of the example 2 is detected, and the obtained results are shown in table 4.
TABLE 4
| In vitro protein digestibility (%) | Example 2 | Comparative example 3 | Comparative example 4 |
| Digestion with pepsin | 47.68 | 39.70 | 33.64 |
| Pepsin + trypsin digestion | 76.81 | 62.12 | 51.31 |
The in vitro digestibility of protein is an important index for evaluating protein nutrition in food, and the higher the digestibility is, the greater the possibility of being utilized by the body is. As can be seen from Table 4, the in vitro digestibility of the tartary buckwheat protein is significantly improved by the lactobacillus plantarum fermentation. Compared with the fresh and wet flour of the coarse cereals fermented by the buckwheat germ sour dough, the fresh and wet flour of the coarse cereals fermented by the natural sour dough has the advantages that the digestion rates of the buckwheat protein of the gluten-free sour dough fermented fresh and wet flour of the coarse cereals are respectively increased by 22.06% and 52.21% in the pepsin digestion stage, and the in-vitro digestion rates of the buckwheat protein are respectively increased by 21.60% and 50.66% under the combined action of the pepsin and the trypsin. Therefore, the protein nutrition in the gluten-free sour dough fermented coarse cereal fresh wet noodles can be better absorbed by a human body.
Example 3
The raw materials of the fresh wet flour made of the gluten-free sour dough fermented coarse cereals are calculated by 10kg, and the raw materials comprise the following components in percentage by weight:
the gluten-free sour dough is prepared by a method comprising the following steps:
1. preparation of tartary buckwheat sprout powder
Selecting proper amount of full, physiological defect-free and uniform tartary buckwheat grains, placing in a sterilized closed container, soaking for 5min with 1g/L potassium permanganate solution, and sterilizing. After the disinfection, the water is washed by distilled water. And after washing, soaking the seeds in a water bath at 25 ℃ for 4h, supplementing water in the water bath kettle every 1h, and filtering after soaking. Uniformly placing the treated tartary buckwheat grains in a sterilized uncovered container, and heating the tartary buckwheat grains by using a microwave oven, wherein the microwave power is set to be 300W, the microwave time is set to be 75s, and the temperature is set to be 25 ℃. And (3) after the microwave is finished, placing the seeds in an artificial incubator, setting the culture temperature to be 25 ℃ and the humidity to be 85%, and culturing for 7d in a dark place. After the culture is finished, the mixture is dried by hot air until the water content is less than or equal to 0.5 percent. And (3) crushing the dried tartary buckwheat sprouts by using a crusher, and sieving by using a 160-mesh sieve to obtain tartary buckwheat sprout powder.
2. Preparation of gluten-free sour dough
Taking a bacterial liquid (thallus concentration) which is obtained by carrying out activation culture on lactobacillus plantarum twice in an MRS culture medium to the late logarithmic phase>108CFU/mL), centrifuged at 4500r/min for 15min, and washed twice with sterile saline. The method comprises the following steps of (1) mixing plant lactobacillus liquid, tartary buckwheat germ powder and purified water according to a mass ratio: buckwheat germ powder: the purified water is 1: 10: 12, and placing the mixture into a constant temperature and humidity incubator at 28 ℃ for 24 hours.
The lactobacillus plantarum has a strain number of CICC20039 and is preserved in the China center for the preservation and management of industrial microbial strains.
The gluten-free sour dough fermented coarse cereal fresh wet noodles are prepared by the method comprising the following steps:
(1) kneading dough in vacuum
The method comprises the following steps of mixing tartary buckwheat sprout powder, oat germ powder, corn germ powder, soybean meal, yeast powder, alkaline salt, purified water and gluten-free acid dough according to a mass ratio: oat germ powder: corn germ meal: soybean meal: yeast powder: alkaline salt: water purification: gluten-free sourdough dough 1: 1.4: 1.1: 1.05: 0.02: 0.05: 2.02: 4.45, putting the dough into a vacuum dough kneading machine for kneading, setting the vacuum degree to be 0.02MPa, kneading for 10min, kneading the mixed dough until the dough is uniform and tough, taking the dough out of a cylinder, standing and relaxing the dough until the dough temperature is 20 ℃, and then leavening the mixed dough;
(2) and for proofing
Putting the main dough obtained in the step (1) into a turnover box with a cover, and proofing in a proofing chamber with the temperature of 25 ℃ and the relative humidity of 70% until the volume of the dough is 1.5 times that of the original dough to obtain proofed dough;
(3) molding and packaging
The proofed main dough was rolled using a semi-automatic noodle press, with a cutter width of 2.0mm and a rolling ratio of 25% to a dough thickness of 1.5mm to make it uniform. Cutting the dough into strips of 30cm by using a cutter after the rolling is finished to obtain the noodles; packaging the product with special packaging bag sterilized by irradiation to obtain the final product.
Comparative example 5
A fresh and wet coarse cereal noodle fermented by tartary buckwheat germ sour dough is prepared from 10kg of raw materials, and comprises the following raw materials in percentage by weight:
the wheat sour dough is prepared by the method comprising the following steps:
preparation of tartary buckwheat germ sour dough
Taking a bacterial liquid (thallus concentration) which is obtained by carrying out activation culture on lactobacillus plantarum twice in an MRS culture medium to the late logarithmic phase>108CFU/mL), centrifuged at 4500r/min for 15min, and washed twice with sterile saline. The method comprises the following steps of (1) mixing plant lactobacillus liquid, tartary buckwheat germ powder and purified water according to a mass ratio: buckwheat germ powder: the purified water is 1: 10: 12, and placing the mixture into a constant temperature and humidity incubator at 28 ℃ for 24 hours.
The fresh and wet coarse cereal noodles fermented by the tartary buckwheat germ sour dough are prepared by the method comprising the following steps:
(1) kneading dough in vacuum
The method comprises the following steps of mixing tartary buckwheat flour, oat germ flour, corn germ flour, soybean flour, yeast powder, alkaline salt, purified water and tartary buckwheat germ sour dough according to a mass ratio: oat germ powder: corn germ meal: soybean meal: yeast powder: alkaline salt: water purification: the buckwheat germ sour dough is 1: 1.4: 1.1: 1.05: 0.02: 0.06: 2.18: 4.27, putting the dough into a vacuum dough kneading machine for kneading, setting the vacuum degree to be 0.02MPa, kneading for 10min, kneading the mixed dough until the dough is uniform and tough, taking the dough out of a cylinder, standing and relaxing the dough until the dough temperature is 20 ℃, and then leavening the mixed dough;
(2) and for proofing
Putting the main dough obtained in the step (1) into a turnover box with a cover, and proofing in a proofing chamber with the temperature of 25 ℃ and the relative humidity of 70% until the volume of the dough is 1.5 times that of the original dough to obtain proofed dough;
(3) molding and packaging
The proofed main dough was rolled using a semi-automatic noodle press, with a cutter width of 1.8mm and a rolling ratio of 20% to a dough thickness of 1.0mm for uniformity. Cutting the dough into strips of 20cm by using a cutter after the rolling is finished to obtain the noodles; packaging the product with special packaging bag sterilized by irradiation to obtain the final product.
Comparative example 6
The raw materials of the fresh and wet noodles made of natural sour dough fermented coarse cereals are calculated by 10kg, and the fresh and wet noodles comprise the following raw materials in percentage by weight:
the wheat sour dough is prepared by the method comprising the following steps:
preparation of natural sourdough
The tartary buckwheat germ powder and the purified water are mixed according to the mass ratio: the purified water is 1: 1.2, and placing the mixture into a constant temperature and humidity incubator at 28 ℃ for 24 hours.
The natural sour dough fermented coarse cereal fresh wet noodles are prepared by the method comprising the following steps:
(1) kneading dough in vacuum
The method comprises the following steps of mixing tartary buckwheat sprout powder, oat germ powder, corn germ powder, soybean meal, yeast powder, alkaline salt, purified water and natural sour dough according to a mass ratio: oat germ powder: corn germ meal: soybean meal: yeast powder: alkaline salt: water purification: the natural sour dough is 1: 1.4: 1.1: 1.05: 0.02: 0.05: 2.02: 4.45, putting the dough into a vacuum dough kneading machine for kneading, setting the vacuum degree to be 0.02MPa, kneading for 10min, kneading the mixed dough until the dough is uniform and tough, taking the dough out of a cylinder, standing and relaxing the dough until the dough temperature is 20 ℃, and then leavening the mixed dough;
(2) and for proofing
Putting the main dough obtained in the step (1) into a turnover box with a cover, controlling the temperature to be 25 ℃, and proofing in a proofing chamber with relative humidity of 70% until the volume of the dough is 1.5 times of the original volume to obtain proofed dough;
(3) molding and packaging
The proofed main dough was rolled using a semi-automatic noodle press, with a cutter width of 1.8mm and a rolling ratio of 20% to a dough thickness of 1.0mm for uniformity. Cutting the dough into strips of 20cm by using a cutter after the rolling is finished to obtain the noodles; packaging the product with special packaging bag sterilized by irradiation to obtain the final product.
The total flavone content, the quercetin content and the rutin content of the gluten-free sour dough fermented coarse cereal fresh wet noodles obtained in the example 3, the tartary buckwheat germ sour dough fermented coarse cereal fresh wet noodles obtained in the comparative example 5 and the natural sour dough fermented coarse cereal fresh wet noodles obtained in the comparative example 6 are detected, and the obtained results are shown in table 5.
TABLE 5
As can be seen from table 5, compared with the fresh wet wheat flour made of fermented wheat sour dough, the total flavone content of the fresh wet wheat flour made of fermented gluten-free fermented flour made of fermented coarse cereals was increased by 16.77%, the quercetin content was increased by 17.58%, and the rutin content was increased by 6.30%. Therefore, the nutritional ingredients of the fermented coarse cereal fresh wet noodles in the gluten-free acid dough are better improved due to the gluten-free acid dough in the raw materials.
The in vitro digestibility of the buckwheat protein of the gluten-free sour dough fermented coarse cereal fresh wet flour obtained in the example 3, the tartary buckwheat germ sour dough fermented coarse cereal fresh wet flour obtained in the comparative example 5 and the natural sour dough fermented coarse cereal fresh wet flour obtained in the comparative example 6 are detected, and the obtained results are shown in the following table 6.
TABLE 6
| In vitro protein digestibility (%) | Example 3 | Comparative example 5 | Comparative example 6 |
| Digestion with pepsin | 48.71 | 40.50 | 31.64 |
| Pepsin + trypsin digestion | 77.81 | 62.82 | 52.31 |
The in vitro digestibility of protein is an important index for evaluating protein nutrition in food, and the higher the digestibility is, the greater the possibility of being utilized by the body is. As can be seen from Table 6, the in vitro digestibility of the tartary buckwheat protein is significantly improved by the fermentation of the Lactobacillus plantarum. Compared with the fresh and wet flour of the coarse cereals fermented by the buckwheat germ sour dough, the fresh and wet flour of the coarse cereals fermented by the natural sour dough has the advantages that the digestion rates of the buckwheat protein of the gluten-free sour dough fermented fresh and wet flour of the coarse cereals are respectively increased by 22.06% and 52.21% in the pepsin digestion stage, and the in-vitro digestion rates of the buckwheat protein are respectively increased by 21.60% and 50.66% under the combined action of the pepsin and the trypsin. Therefore, the protein nutrition in the gluten-free sour dough fermented coarse cereal fresh wet noodles can be better absorbed by a human body.
In conclusion, compared with other coarse cereal noodles, the gluten-free acid dough fermented coarse cereal fresh wet noodles provided by the invention have the advantages that the gluten-free acid dough fermented coarse cereal fresh wet noodles contain more free amino acids, so that the nutritional value of the gluten-free acid dough fermented coarse cereal fresh wet noodles is improved. Furthermore, the fresh coarse cereal wet noodles fermented by the gluten-free sour dough have chewy and elastic mouthfeel after being fermented by the gluten-free sour dough. Therefore, the gluten-free sour dough fermented coarse cereal fresh wet noodles can be more favored by consumers. The fermentation of the gluten-free sour dough can have favorable influence on the nutrition, the sensory property and the shelf life of the coarse cereal noodles.
Claims (11)
1. The gluten-free sour dough fermented coarse cereal fresh wet noodles are characterized by comprising the following raw materials in percentage by mass:
2. the gluten-free sour dough fermented coarse cereal fresh wet noodles as claimed in claim 1, wherein the raw material formula is any one of the following formulas in percentage by mass:
the formula I is as follows:
and a second formula:
and the formula III:
3. the gluten-free sour dough fermented coarse cereal fresh wet noodles as claimed in claim 1, wherein the lactobacillus plantarum used in the lactobacillus plantarum solution, the strain number of which is CICC20039, is preserved in China center for Industrial culture Collection of microorganisms.
4. The gluten-free acid dough fermented coarse cereal fresh wet noodles as claimed in claim 1, wherein the starch content of the tartary buckwheat germ powder is 61.83-63.52%; the tartary buckwheat sprout powder has the starch content of 62.51-66.18% and the total flavone content of 114.6-120.6 mu g/100g, wherein the rutin content is 84.1-84.4 mu g/100 g; the content of the quercetin is 7.3-11.3 mug/100 g; the starch content of the oat germ powder is 65.78-67.78%; the starch content of the corn germ powder is 69.60-71.57%; the starch content of the soybean meal is 63.02-63.12%; the starch content in all the powder is 64.97-65.87%, wherein the damaged starch content is 21.5-24.5 UCDc.
5. The gluten-free sour dough fermented coarse cereal fresh wet noodles as claimed in claim 1, wherein the preparation method of the tartary buckwheat sprout powder comprises the following steps: selecting proper amount of full, physiological defect-free and uniform tartary buckwheat grains, placing the full, physiological defect-free and uniform tartary buckwheat grains in a sterilized closed container, soaking the buckwheat grains in a potassium permanganate solution, and sterilizing the buckwheat grains; washing the sterilized mixture with distilled water after the sterilization is finished; after washing, soaking the seeds in a water bath, and filtering after soaking; uniformly placing the treated tartary buckwheat grains in a sterilized uncovered container, and heating the tartary buckwheat grains by using a microwave oven; after the microwave is finished, placing the seeds in an artificial incubator to be cultured in a dark place; after the culture is finished, the mixture is dried by hot air; crushing the dried tartary buckwheat sprouts by using a crusher, and passing the crushed tartary buckwheat sprouts; screening to obtain the tartary buckwheat sprout powder.
6. The gluten-free sour dough fermented coarse cereal fresh wet noodles as claimed in claim 5, wherein the preparation method of the tartary buckwheat sprout powder comprises the following steps: selecting proper amount of full, physiological defect-free and uniform tartary buckwheat grains, placing the seeds in a sterilized closed container, soaking the seeds for 5min by using 1g/L potassium permanganate solution, and sterilizing the seeds; washing the sterilized mixture with distilled water after the sterilization is finished; after washing, soaking the seeds in a water bath at 25 ℃ for 4h, supplementing water in a water bath kettle every 1h, and filtering after soaking; uniformly placing the treated tartary buckwheat grains in a sterilized uncovered container, and heating the tartary buckwheat grains by using a microwave oven, wherein the microwave power is set to be 300W, the microwave time is set to be 75s, and the temperature is set to be 25 ℃. After the microwave is finished, placing the seeds in an artificial incubator, setting the culture temperature to be 25 ℃ and the humidity to be 85%, and culturing for 7d in a dark place; after the culture is finished, the culture medium is dried by hot air until the moisture content is less than or equal to 0.5 percent; and (3) crushing the dried tartary buckwheat sprouts by using a crusher, and sieving by using a 160-mesh sieve to obtain tartary buckwheat sprout powder.
7. The method for preparing the gluten-free sour dough fermented coarse cereal fresh wet noodles as claimed in any one of claims 1 to 6, which comprises the following steps:
step 1): preparation of gluten-free sour dough:
taking a bacterium solution obtained by carrying out activation culture on lactobacillus plantarum in an MRS culture medium twice to the late logarithmic phase, centrifuging, and washing with sterile normal saline; uniformly mixing plant lactobacillus liquid, tartary buckwheat germ powder and water in proportion, and putting the mixture into a constant-temperature constant-humidity incubator for culture;
step 2): vacuum kneading:
putting tartary buckwheat sprout powder, oat germ powder, corn germ powder, soybean meal, yeast powder, alkaline salt, water and gluten-free acid dough into a vacuum dough kneading machine in proportion for beating, beating the mixed dough until the mixed dough is uniform and tough, taking the mixed dough out of a jar, standing and relaxing the mixed dough, and then leavening the mixed dough;
step 3): and (3) proofing:
putting the mixed dough obtained in the step 2) into a turnover box with a cover, and proofing until the volume of the dough is 1.2-1.5 times of that of the original dough to obtain proofed dough;
step 4): forming and packaging:
and (4) rolling the proofed main dough, cutting, and packaging the main dough by using a sterilized packaging bag to obtain a finished product.
8. The method for preparing the gluten-free sour dough fermented coarse cereal fresh wet noodles as claimed in claim 7, wherein the thallus concentration of the bacteria liquid in the step 1) is not less than 108 CFU/mL; the rotating speed of centrifugation is 4500r/min, and the time is 15 min; the mass ratio of the plant lactobacillus liquid to the tartary buckwheat germ powder to the water is 1: 10: 12; the temperature of the constant temperature and humidity incubator is 28 ℃, and the culture time is 24 h.
9. The method for preparing the fresh raw wet noodles with the fermented coarse cereals according to claim 7, wherein the mass ratio of the tartary buckwheat sprout powder, the oat germ powder, the corn germ powder, the soybean meal, the yeast powder, the alkaline salt, the water and the gluten-free sour dough in the step 2) is 1: (0.83-2.52): (0.81-2.00): (0.7-1.9): (0.02-0.05): (0.01-0.1): (2.20-5.00): (4.24-9.62); the set vacuum degree of the vacuum dough mixer is 0.02-0.04 MPa, and the dough mixing time is 10-12 min; standing and relaxing until the temperature of the dough is 20-23 ℃, and then proofing the mixed dough.
10. The method for preparing the gluten-free sour dough fermented coarse cereal fresh wet noodles as claimed in claim 7, wherein the temperature of the turnover box with the cover in the step 3) is controlled to be 20-25 ℃, and the relative humidity is 60-70%.
11. The method for preparing the gluten-free sour dough fermented coarse cereal fresh wet noodles as claimed in claim 7, wherein the fermented coarse cereal fresh wet noodles in the step 4) are prepared by rolling the proofed main dough by a semi-automatic noodle press, setting the width of a cutter to be 1.8-2.0 mm, setting the rolling ratio to be 20-25% and rolling the dough to the thickness of 1.0-1.5 mm; and cutting the dough to a strip shape of 20-30 cm by using a cutter.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114438160A (en) * | 2020-11-06 | 2022-05-06 | 北京大学 | Method for screening and optimizing coarse cereal compound composition and proportion and application thereof |
| CN112956508A (en) * | 2021-03-02 | 2021-06-15 | 上海应用技术大学 | Preparation method of tartary buckwheat III-type sour dough with anti-freezing performance |
| CN112956508B (en) * | 2021-03-02 | 2024-02-20 | 上海应用技术大学 | Preparation method of tartary buckwheat type III sour dough with freezing resistance |
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