CN112006226A - Sweet potato noodles with multiple health care functions and preparation method thereof - Google Patents
Sweet potato noodles with multiple health care functions and preparation method thereof Download PDFInfo
- Publication number
- CN112006226A CN112006226A CN202010732323.5A CN202010732323A CN112006226A CN 112006226 A CN112006226 A CN 112006226A CN 202010732323 A CN202010732323 A CN 202010732323A CN 112006226 A CN112006226 A CN 112006226A
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- Prior art keywords
- sweet potato
- powder
- noodles
- suspension
- dough
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Links
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- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
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- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
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- 235000019155 vitamin A Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
Abstract
The invention discloses sweet potato noodles with multiple health care functions and a preparation method thereof, and the sweet potato noodles comprise the following process steps: adding areca taro starch and wheat gluten into the sweet potato whole powder slurry prepared by secondary fermentation in proportion, fully stirring and standing, adding high gluten powder for kneading dough, and then performing dough standing, pressing, cutting and drying to obtain the sweet potato noodles. The sweet potato noodles provided by the invention are added with sweet potato full flour after being fermented for many times on the premise of keeping the noodle cooking quality, texture quality, taste quality and the like, and the full flour is rich in dehydroepiandrosterone, pectin, polyphenol and other components, so that the sweet potato noodles have various health-care effects of enhancing immunity, preventing and treating cardiovascular system diseases, preventing cancers, resisting oxidation and the like, and meet the requirements of markets and consumers on health-care functional staple food products.
Description
Technical Field
The invention relates to sweet potato noodles and a preparation method thereof, in particular to sweet potato noodles with multiple health care functions and a preparation method thereof.
Background
Sweet potato (Ipomoea batatas Lam.) belongs to Convolvulaceae, is a perennial sprawling herb, is one of main crops cultivated and planted in China, and has annual yield of about 8000 ten thousand tons, which accounts for over 75% of the total world yield. Research shows that the heat, protein, fat and ferrophosphorus contained in 100g of sweet potatoes are not obviously different from those of cooked rice and cooked noodles, but the content of crude fiber, calcium and especially vitamin A is far higher than those of the cooked rice and the cooked noodles, so that the sweet potatoes are relatively balanced in nutrition and the nutritional value of the sweet potatoes can be comparable to that of the traditional staple food. In addition, sweet potato also has effects of reducing weight, preventing diabetes, preventing cardiovascular system diseases, reducing cholesterol and resisting cancer. At present, the fresh sweet potato is high in market percentage in China, the conversion rate of sweet potato processing is less than 50%, the sweet potato processing mainly takes starch and starch primary products, and the deep processing technology and products of sweet potatoes are relatively lacked.
Compared with the sweet potato starch processing and products, the sweet potato whole powder processing has less processing by-products and no environmental pollution; the sweet potato powder has the advantages of high raw material nutrition preservation rate, easy storage and transportation, high processing quality, wide application in the food industry and the like. The sweet potato whole powder is added into the staple food, so that the nutritional value of the staple food product can be obviously improved, and the requirements of consumers on nutritional, healthy and convenient multi-staple food products are met. The addition of the sweet potato whole powder increases the content of dietary fiber, polyphenol and other substances in the staple food, can be used as a dietary choice for people with metabolic syndrome, and has important significance for promoting the traditional staple food to upgrade from a saturated type to a nutritional health type, improving the body constitution of the people and promoting the strategic process of the health China.
The noodles have more than 2000 years of manufacture and eating history, and become staple food products which are common and edible in China and other countries and regions in Asia due to the characteristics and advantages of simple manufacture, fast cooking, convenient eating, rich nutrition and economy. In the long-term social development process, the processing mode and the type of the noodle product are combined with the culture, the living environment and the habit of different areas to form various noodle products, such as Chinese fried bean paste noodles, stewed noodles and hot dry noodles; japanese udon noodle; spaghetti, etc. The processing of the noodles also realizes the evolution from manual making to semi-manual making and finally to full-mechanized making along with the improvement of human civilization and science and technology, and the production mode also changes from home self-production type, workshop type to large-scale industrial production. With the development of economic society and improvement of living standard of people in China, the demand of nutritional functional noodle products is more and more vigorous, which is also the mainstream direction of research and development and production of noodle processing industry in future.
Dehydroepiandrosterone (DHEA), also known as Dehydroepiandrosterone, has a chemical name of 3 beta-hydroxyandrost-5-en-17-one and a molecular formula of C19H28O2And the molecular weight is 288.42. DHEA is the most abundant steroid in human blood circulation, is synthesized and secreted by adrenal gland tissues in human body, is a precursor substance for synthesizing various hormones, and can gradually increase with ageAnd gradually decreases. Many medical researches prove that DHEA has various physiological effects of resisting cancers, obesity and diabetes, regulating immunity, protecting nerves, improving ovarian function and the like, not only participates in the synthesis of various steroid hormones, but also plays an important role in regulating life metabolism, and is widely applied to the fields of clinic, medicine, health care products and the like.
The polyphenol compound is a general term for a compound with a plurality of phenolic hydroxyl groups in a molecular structure, comprises flavonoids, tannins, phenolic acids, anthocyanins and the like, and has the physiological effects of resisting oxidation, removing free radicals in vivo, resisting aging, resisting radiation, inhibiting bacteria and bacteria, inhibiting the growth of cancer cells and the like.
Pectin is a polysaccharide formed by linking galacturonic acid through alpha-1, 4 glycosidic bonds, wherein the galacturonic acid accounts for about 70%, and the pectin contains neutral sugars such as rhamnose, galactose, arabinose and the like besides the galacturonic acid. Pectin is a water-soluble dietary fiber which cannot be digested by enzymes in intestinal tracts, but can be fermented by microorganisms in colon to generate short-chain fatty acids.
Disclosure of Invention
The invention aims to provide sweet potato noodles with multiple health-care functions and a preparation method thereof. The sweet potato noodles have high content of dehydroepiandrosterone, polyphenol, pectin and the like, so that the product has various physiological effects of enhancing immunity, delaying aging, resisting oxidation, preventing cardiovascular system diseases and the like, and meets the requirements of the current market and consumers on nutritional and health-care noodle products to a certain extent.
In order to achieve the purpose, the invention provides a method for preparing sweet potato noodles with multiple health care functions, which specifically comprises the following process steps:
s1: preparation of suspension of whole sweet potato powder
(1) Pretreatment of raw materials: sorting, finishing, cleaning and peeling fresh sweet potatoes, and slicing the sweet potatoes to the thickness of 1-2 cm; sorting and cleaning fresh sweet potato stem tip (containing 2-3 tender leaves), and cutting into pieces with volume of 0.1-0.5cm3(ii) a The processed sweet potatoes, the sweet potato stem tips and the fresh wet sweet potato residues are mixed according to the mass ratio of 10: (0.5-2): (2-5), mixing, treating for 60-90s under 1.2-1.6Mpa superheated steam, taking out and cooling for later use;
(2) preparing sweet potato pulp: chopping and mixing the sweet potato slices, the sweet potato stem tips and the fresh and wet sweet potato residue mixture treated in the step (1) under an aseptic condition, crushing the mixture into powder with the volume average particle size of 50-100 mu m, and adjusting the solid content of the powder to 30-40% to obtain sweet potato pulp for later use;
(3) primary fermentation: adding 1-3% of degreased silkworm chrysalis powder and 0.2-0.5% of glucose into the sweet potato pulp prepared in the step (2) according to the mass volume ratio, fully stirring, inoculating 2-10% of lactobacillus plantarum suspension according to the volume ratio, and fermenting for 20-60h at the temperature of 18-25 ℃. The concentration of the lactobacillus plantarum in the lactobacillus plantarum suspension is 3-8 multiplied by 108cfu/mL, and the final pH of the fermentation liquid is 4.0-6.0.
(4) Ultrahigh pressure treatment: sealing and packaging the primary fermentation product in the step (3), treating at 15-25 ℃ and 200-800MPa for 30-60min, and standing at 5-15 ℃ for 8-20 h;
(5) and (3) secondary fermentation: adding 0.5-2% of soybean lecithin and 0.1-1.0% of L-cysteine into the fermentation liquor obtained by the ultrahigh pressure treatment in the step (4) according to the mass volume ratio, uniformly stirring, inoculating 0.5-2% of beer yeast according to the volume ratio, and fermenting and culturing for 10-24 hours at the temperature of 8-15 ℃.
(6) Irradiation treatment: and (4) carrying out irradiation treatment on the secondary fermentation product in the step (5), wherein the irradiation dose is 2-10 KGy.
(7) Screening: with NaHCO3And (3) adjusting the pH value of the yeast fermentation product subjected to the irradiation treatment in the step (6) to 6.5-7.5, grinding the colloid powder to the particle size of 40-80 microns, sieving the powder for 2-6 times by using a 200-mesh 600-mesh sieve, collecting and filtering the suspension to obtain the whole sweet potato powder suspension for later use.
S2: taking the volume of the final sweet potato whole powder suspension in the S1 as a reference, taking 3-8% of betel nut taro starch, 3-8% of wheat gluten, 2-6% of edible salt and 200-300% of high gluten powder according to the mass-volume ratio. The betel nut taro starch is extracted from Lipu taro as a raw material, and the content of amylose is 5-10%.
S3: sequentially adding the betel nut taro starch and the wheat gluten in the S2 into the suspension of the whole sweet potato powder according to the proportion, fully stirring, standing at room temperature for 60-120min after 2-5min at 20000 + 30000r/min, then adding the edible salt and the high gluten powder according to the proportion, fully stirring, kneading under vacuum of 0.01-0.05Mpa for 30-60min, and finally obtaining the water content of 30-45%.
S4: vacuum kneading S3 dough, and fermenting under reduced pressure at 10-20 deg.C and relative humidity of 85-95% under 0.03-0.08MPa for 30-90 min.
S5: placing the dough after fermentation in step S4 into a dough kneading machine, kneading for 20-50min, and performing secondary fermentation for 30-60min at 20-30 deg.C and relative humidity of 80-90%.
S6: and (4) placing the dough after the fermentation in the step S5 into a noodle press, adjusting the linear velocity of a press roll to 10-20m/min, sequentially rolling the dough for 7-11 times, adjusting the gap between the press rolls from large to small in the process, finally, cutting the dough into circles or strips according to requirements after the dough is placed in a closed environment with the temperature of 20-30 ℃ and the relative humidity of 80-90% for 10-30min, and thus obtaining the noodles.
S7: and (5) drying and packaging the noodles in the step S6 to obtain the finished sweet potato noodles.
Further, the content of dehydroepiandrosterone in the sweet potato noodles in S7 is 0.5-5mg/100 g.
Further, the sweet potato noodle of S7 has a polyphenol content of 1-10mg/100 g.
Further, the pectin content of the sweet potato noodles of S7 is 0.5-2%.
Compared with the prior art, the invention has the following advantages and beneficial effects:
1. the invention takes sweet potatoes as raw materials, fully excavates and utilizes natural functional factors in the sweet potatoes, carries out dissociation and enrichment on functional factors such as dehydroepiandrosterone, pectin, polyphenol and the like through a technical process, and takes the treated suspension of the whole sweet potato flour as the raw material to prepare the sweet potato noodles, thereby enriching the types of processed products of the sweet potatoes and noodle products, promoting the economic benefit of sweet potato processing and meeting the requirements of markets and consumers on nutritional and health-care staple food products.
2. The invention fully retains the nutrient components and the effects of the sweet potatoes, and reduces the loss and the damage of the nutrient components while fully dissociating the nutrient functional factors through the mild fermentation process, the ultrahigh pressure technology and the irradiation technology.
4. The invention reduces the pH value of the fermentation liquor by lactobacillus plantarum fermentation treatment, and liberates sweet potato pectin and dehydroepiandrosterone. The sweet potato pectin has strong hydrophilicity, can improve the water retention of dough, and improves the cooking quality of noodles. Dehydroepiandrosterone has various physiological effects of enhancing immunity, delaying aging, preventing and treating cardiovascular system diseases, etc., and improves noodle nutritional quality.
5. In the invention, in the raw material pretreatment, the sweet potato residue, the sweet potato stem tip and other components are added, the sweet potato residue is rich in dietary fiber, the sweet potato stem tip is rich in polyphenol, and the nutritional components of the suspension of the whole sweet potato powder are greatly enriched.
6. According to the invention, soluble monosaccharides such as glucose and maltose in the sweet potato whole powder suspension are removed through yeast fermentation, the content of the soluble sugars in the sweet potato whole powder is reduced, the GI (glycemic index) value of the sweet potato whole powder is also reduced to a certain extent, the GI value is lower than 55, and the sweet potato whole powder suspension is suitable for people with glucose metabolism disorder to eat.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the preparation method of the sweet potato noodles with various health care functions comprises the following process steps:
s1: preparation of suspension of whole sweet potato powder
(1) Pretreatment of raw materials: sorting, finishing, cleaning and peeling fresh sweet potatoes, and slicing the sweet potatoes to the thickness of 1 cm; sorting and cleaning fresh sweet potato stem tip (containing 2-3 tender leaves), and cutting into pieces with volume of 0.2cm3(ii) a The processed sweet potatoes, the sweet potato stem tips and the fresh wet sweet potato residues are mixed according to the mass ratio of 10: 0.5: 3, mixing, treating for 60s under 1.5Mpa superheated steam, taking out and cooling for later use;
(2) preparing sweet potato pulp: chopping and stirring the sweet potato slices, the sweet potato stem tips and the fresh and wet sweet potato residue mixture treated in the step (1) under an aseptic condition, crushing the mixture into powder with the volume average particle size of 50 mu m, and adjusting the solid content of the powder to be 30 percent to obtain sweet potato pulp for later use;
(3) primary fermentation: adding 1% of degreased silkworm chrysalis powder and 0.3% of glucose into the sweet potato pulp prepared in the step (2) according to the mass volume ratio, fully stirring, inoculating 3% of lactobacillus plantarum suspension according to the volume ratio, and fermenting for 50 hours at 18 ℃. The concentration of lactobacillus plantarum in the lactobacillus plantarum suspension was 8 × 108cfu/mL, and the final pH of the fermentation broth was 5.0.
(4) Ultrahigh pressure treatment: sealing and packaging the primary fermentation product obtained in the step (3), treating at 25 ℃ and 400Mpa for 40min, and standing at 5 ℃ for 10 h;
(5) and (3) secondary fermentation: adding 1% of soybean lecithin and 0.2% of L-cysteine into the fermentation liquor obtained by the ultrahigh pressure treatment in the step (4) according to the mass-volume ratio, uniformly stirring, inoculating 0.5% of beer yeast according to the volume ratio, and fermenting and culturing for 15 hours at the temperature of 10 ℃.
(6) Irradiation treatment: and (4) carrying out irradiation treatment on the secondary fermentation product in the step (5), wherein the irradiation dose is 3 KGy.
(7) Screening: with NaHCO3And (4) adjusting the pH value of the yeast fermentation product subjected to the irradiation treatment in the step (6) to 7.0, grinding the yeast fermentation product into powder with the particle size of 40 mu m by using colloid powder, sieving the powder for 3 times by using a 200-mesh sieve, collecting and filtering the obtained suspension to obtain the suspension of the whole sweet potato powder for later use.
S2: taking the volume of the final sweet potato whole powder suspension in the S1 as a reference, and taking 8% of betel nut taro starch, 3% of wheat gluten, 2% of edible salt and 200% of high gluten powder according to the mass-volume ratio. The betel nut taro starch is extracted from Lipu taro serving as a raw material, and the content of amylose is 10%.
S3: adding the betel nut taro starch and the wheat gluten powder in the S2 into the suspension of the whole sweet potato powder in sequence according to the proportion, fully stirring, standing for 60min at room temperature after 3min at 20000r/min, adding the edible salt and the high gluten powder in proportion, fully stirring, kneading for 30min under vacuum of 0.05Mpa to reach the final water content of 42%.
S4: vacuum kneading S3 dough, and fermenting under reduced pressure at 10 deg.C and relative humidity of 85% under 0.08MPa for 30 min.
S5: placing the dough after fermentation in step S4 into a dough kneading machine, kneading for 20min, and performing secondary fermentation for 30min at 20 deg.C and 80% relative humidity.
S6: and (4) placing the dough after the fermentation in the step S5 into a noodle press, adjusting the linear velocity of a press roller to 15m/min, rolling the dough for 7 times in sequence, adjusting the gap between the press rollers from large to small in the process, finally placing the noodle strip with the thickness of 0.2mm in a closed environment with the relative humidity of 80% at 20 ℃ for 15min, and cutting the noodle strip into circles or strips according to the requirement to obtain the noodles.
S7: and (5) drying and packaging the noodles in the step S6 to obtain the finished sweet potato noodles.
Further, the content of dehydroepiandrosterone in the sweet potato noodles in S7 is 0.83mg/100 g.
Further, the sweet potato noodle of S7 has a polyphenol content of 1.57mg/100 g.
Further, the pectin content in the sweet potato noodles of S7 is 0.62%.
Example 2:
the preparation method of the sweet potato noodles with various health care functions comprises the following process steps:
s1: preparation of suspension of whole sweet potato powder
(1) Pretreatment of raw materials: sorting, finishing, cleaning and peeling fresh sweet potatoes, and slicing the sweet potatoes to the thickness of 1.5 cm; sorting and cleaning fresh sweet potato stem tip (containing 2-3 tender leaves), and cutting into pieces with volume of 0.3cm3(ii) a The processed sweet potatoes, the sweet potato stem tips and the fresh wet sweet potato residues are mixed according to the mass ratio of 10: 2: 4 mixing, treating for 90s under 1.4Mpa superheated steam, taking out, and cooling for later use;
(2) preparing sweet potato pulp: chopping and stirring the sweet potato slices, the sweet potato stem tips and the fresh and wet sweet potato residue mixture treated in the step (1) under an aseptic condition, crushing the mixture into powder with the volume average particle size of 80 mu m, and adjusting the solid content of the powder to 36 percent to obtain sweet potato pulp for later use;
(3) primary fermentation: adding 2% of degreased silkworm chrysalis powder and 0.2% of glucose into the sweet potato pulp prepared in the step (2) according to the mass volume ratio, fully stirring, inoculating 5% of lactobacillus plantarum suspension according to the volume ratio, and fermenting for 36 hours at the temperature of 20 ℃. The concentration of Lactobacillus plantarum in the Lactobacillus plantarum suspension was 5X 108cfu/mL, and the final pH of the fermentation broth was 4.5.
(4) Ultrahigh pressure treatment: sealing and packaging the primary fermentation product obtained in the step (3), treating at 15 ℃ and 600Mpa for 60min, and standing at 10 ℃ for 15 h;
(5) and (3) secondary fermentation: adding 1.5 percent of soybean lecithin and 0.5 percent of L-cysteine into the fermentation liquor obtained by the ultrahigh pressure treatment in the step (4) according to the mass-volume ratio, uniformly stirring, inoculating 1.5 percent of beer yeast according to the volume ratio, and fermenting and culturing for 18 hours at the temperature of 12 ℃.
(6) Irradiation treatment: and (4) carrying out irradiation treatment on the secondary fermentation product in the step (5), wherein the irradiation dose is 5 KGy.
(7) Screening: with NaHCO3And (4) adjusting the pH value of the yeast fermentation product subjected to the irradiation treatment in the step (6) to 6.8, grinding the yeast fermentation product into powder with the particle size of 60 microns by using colloid powder, sieving the powder by using a 400-mesh sieve for 5 times, collecting and filtering the suspension to obtain the suspension of the whole sweet potato powder for later use.
S2: taking the volume of the final sweet potato whole powder suspension in the S1 as a reference, and taking 5% of betel nut taro starch, 6% of wheat gluten, 6% of edible salt and 240% of high gluten powder according to the mass-volume ratio. The betel nut taro starch is extracted from Lipu taro serving as a raw material, and the content of amylose is 5%.
S3: adding the betel nut taro starch and the wheat gluten powder in the S2 into the suspension of the whole sweet potato powder in sequence according to the proportion, fully stirring, standing for 100min at room temperature after 2min at 30000r/min, adding the edible salt and the high gluten powder in proportion, fully stirring, and kneading for 50min under the vacuum of 0.01Mpa until the final water content is 38%.
S4: vacuum kneading S3 dough, and fermenting under reduced pressure at 20 deg.C and relative humidity of 90% under 0.03MPa for 80 min.
S5: placing the dough after fermentation in step S4 into a dough kneading machine, kneading for 50min, and performing secondary fermentation for 45min at 25 deg.C and relative humidity of 85%.
S6: and (4) placing the dough after the fermentation in the step S5 into a noodle press, adjusting the linear velocity of a press roller to 12m/min, rolling the dough for 11 times in sequence, adjusting the gap between the press rollers from large to small in the process, finally placing the noodle strip with the thickness of 1.0mm in a closed environment with the relative humidity of 85% at 25 ℃ for 20min, and cutting the noodle strip into circles or strips according to the requirement to obtain the noodles.
S7: and (5) drying and packaging the noodles in the step S6 to obtain the finished sweet potato noodles.
Further, the content of dehydroepiandrosterone in the sweet potato noodles in S7 is 4.52mg/100 g.
Further, the sweet potato noodle of S7 has a polyphenol content of 8.95mg/100 g.
Further, the pectin content in the sweet potato noodles of S7 is 1.89%.
Example 3:
the preparation method of the sweet potato noodles with various health care functions comprises the following process steps:
s1: preparation of suspension of whole sweet potato powder
(1) Pretreatment of raw materials: sorting, finishing, cleaning and peeling fresh sweet potatoes, and slicing the sweet potatoes to the thickness of 2 cm; sorting and cleaning fresh sweet potato stem tip (containing 2-3 tender leaves), and cutting into pieces with volume of 0.5cm3(ii) a The processed sweet potatoes, the sweet potato stem tips and the fresh wet sweet potato residues are mixed according to the mass ratio of 10: 1: 2, mixing, treating for 80s under 1.2Mpa superheated steam, taking out and cooling for later use;
(2) preparing sweet potato pulp: chopping and stirring the sweet potato slices, the sweet potato stem tips and the fresh and wet sweet potato residue mixture treated in the step (1) under an aseptic condition, crushing the mixture into powder with the volume average particle size of 100 mu m, and adjusting the solid content of the powder to 32 percent to obtain sweet potato pulp for later use;
(3) primary fermentation: adding 3% of degreased silkworm chrysalis powder and 0.5% of glucose into the sweet potato pulp prepared in the step (2) according to the mass volume ratio, fully stirring, inoculating 8% of lactobacillus plantarum suspension according to the volume ratio, and fermenting for 24 hours at the temperature of 25 ℃. The concentration of Lactobacillus plantarum in the Lactobacillus plantarum suspension was 3X 108cfu/mL, and the final pH of the fermentation broth was 5.5.
(4) Ultrahigh pressure treatment: sealing and packaging the primary fermentation product obtained in the step (3), treating at 20 ℃ and 200Mpa for 30min, and standing at 15 ℃ for 20 h;
(5) and (3) secondary fermentation: adding 2% of soybean lecithin and 1.0% of L-cysteine into the fermentation liquor obtained by the ultrahigh pressure treatment in the step (4) according to the mass-volume ratio, uniformly stirring, inoculating 1% of beer yeast according to the volume ratio, and fermenting and culturing for 10 hours at 15 ℃.
(6) Irradiation treatment: and (4) carrying out irradiation treatment on the secondary fermentation product in the step (5), wherein the irradiation dose is 8 KGy.
(7) Screening: with NaHCO3And (4) adjusting the pH value of the yeast fermentation product subjected to the irradiation treatment in the step (6) to 7.5, grinding the yeast fermentation product into powder with the particle size of 80 microns by using colloid powder, sieving the powder for 4 times by using a 600-mesh sieve, collecting and filtering the obtained suspension to obtain the suspension of the whole sweet potato powder for later use.
S2: taking the volume of the final sweet potato whole powder suspension in the S1 as a reference, and taking 3% of betel nut taro starch, 4% of wheat gluten, 5% of edible salt and 280% of high gluten powder according to the mass-volume ratio. The betel nut taro starch is extracted from Lipu taro serving as a raw material, and the content of amylose is 8%.
S3: adding the betel nut taro starch and the wheat gluten powder in the S2 into the suspension of the whole sweet potato powder in sequence according to the proportion, fully stirring, standing for 80min at room temperature after 5min at 25000r/min, adding the edible salt and the high gluten powder in proportion, fully stirring, and kneading for 40min under the vacuum of 0.02Mpa until the final water content is 35%.
S4: vacuum kneading S3 dough, and fermenting under reduced pressure at 15 deg.C and relative humidity of 92% under 0.05Mpa for 60 min.
S5: placing the dough after fermentation in step S4 into a dough kneading machine, kneading for 30min, and performing secondary fermentation for 50min at 30 deg.C and relative humidity of 90%.
S6: and (4) placing the dough after the fermentation in the step S5 into a noodle press, adjusting the linear velocity of a press roller to 18m/min, rolling the dough for 9 times in sequence, adjusting the gap between the press rollers from large to small in the process, finally placing the noodle strip with the thickness of 1.5mm in a sealed environment with the relative humidity of 90% at 30 ℃ for 30min, and cutting the noodle strip into circles or strips according to the requirement to obtain the noodles.
S7: and (5) drying and packaging the noodles in the step S6 to obtain the finished sweet potato noodles.
Further, the content of dehydroepiandrosterone in the sweet potato noodles in S7 is 1.96mg/100 g.
Further, the sweet potato noodle of S7 has a polyphenol content of 6.33mg/100 g.
Further, the pectin content in the sweet potato noodles of S7 is 1.03%.
Comparative example 1: no primary fermentation was performed in step S1, and other steps and parameters were as in example 1.
Comparative example 2: in step S1, secondary fermentation and irradiation treatment were not performed, and other steps and parameters were the same as those in example 2.
Comparative example 3: step S1 was not screened, and other steps and parameters were the same as in example 3.
Comparative example 4: kneading and secondary proofing without step S5 were performed, and other steps and parameters were the same as in example 3.
Example 4:
the sweet potato noodles obtained in examples 1 to 3 and comparative examples 1 to 4 were measured for dehydroepiandrosterone content (high performance liquid chromatography), pectin content (carbazole-sulfuric acid method), polyphenol content (spectrophotometry), GI value, and cooked noodle breakage rate (measured after boiling in boiling water for 5 min), and the results are shown in the following table:
the content of dehydroepiandrosterone is equal to the weight of dehydroepiandrosterone in the sweet potato whole powder, and the weight of the sweet potato whole powder is multiplied by 100 percent
The content of soluble dietary fiber is equal to the weight of soluble dietary fiber in the sweet potato whole powder and the weight of the sweet potato whole powder is multiplied by 100 percent
The polyphenol content is the weight of polyphenol in the sweet potato whole powder, the weight of the sweet potato whole powder is multiplied by 100 percent
GI value is the area under the 120min blood sugar curve after intake of sweet potato whole powder, the area under the 120min blood sugar curve after intake of equivalent glucose, multiplied by 100 percent
The noodle breaking rate of cooked noodles is divided by the quantity of broken noodles divided by the total quantity of noodles multiplied by 100 percent
Through the analysis of the results of the examples 1-3 and the comparative examples 1-4 embodied in the above example 4, it can be seen that in the process of preparing the suspension of sweet potato whole flour, the technical means of raw material pretreatment, preparation of sweet potato slurry, primary fermentation, ultrahigh pressure treatment, secondary fermentation, irradiation treatment, sieving and the like are adopted for orderly combination and repeated improvement and optimization, so that dehydroepiandrosterone in the sweet potato is liberated, and the content of pectin and polyphenol in the suspension of sweet potato whole flour is increased; the content of insoluble dietary fiber and free monosaccharide in the sweet potato full-powder suspension is reduced, and the cooking quality and the nutritional quality of the sweet potato noodles prepared from the sweet potato full-powder suspension as a raw material are effectively guaranteed. The sweet potato noodle has dehydroepiandrosterone content of above 0.5mg/100g, polyphenol content of above 1mg/100g, pectin content of above 0.2%, GI value of below 55, and cooked noodle breakage rate of below 1%. On the basis of effectively ensuring the cooking quality of the sweet potato noodles, the nutritional quality of the noodles is improved, more health-care functional characteristics are given to the noodles, the requirements of consumers on nutritional and healthy staple food products are met, and a good reference function is provided for development of functional noodles and staple food products.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (6)
1. The sweet potato noodles with multiple health care functions are characterized in that the sweet potato noodles are prepared by taking the volume of a suspension of whole sweet potato powder as a reference and adding 3-8% of betel nut taro starch, 3-8% of gluten powder, 2-6% of edible salt, 200-300% of high gluten powder and other raw materials according to the mass-volume ratio.
2. The preparation method of the sweet potato noodles with various health care functions is characterized by comprising the following process steps:
s1: preparation of suspension of whole sweet potato powder
(1) Pretreatment of raw materials: sorting, finishing, cleaning and peeling fresh sweet potatoes, and slicing the sweet potatoes to the thickness of 1-2 cm; sorting and cleaning fresh sweet potato stem tip (containing 2-3 tender leaves), and cutting into pieces with volume of 0.1-0.5cm3(ii) a The processed sweet potatoes, the sweet potato stem tips and the fresh wet sweet potato residues are mixed according to the mass ratio of 10: (0.5-2): (2-5), mixing, treating for 60-90s under 1.2-1.6Mpa superheated steam, taking out and cooling for later use;
(2) preparing sweet potato pulp: chopping and mixing the sweet potato slices, the sweet potato stem tips and the fresh and wet sweet potato residue mixture treated in the step (1) under an aseptic condition, crushing the mixture into powder with the volume average particle size of 50-100 mu m, and adjusting the solid content of the powder to 30-40% to obtain sweet potato pulp for later use;
(3) primary fermentation: adding 1-3% of degreased silkworm chrysalis powder and 0.2-0.5% of glucose into the sweet potato pulp prepared in the step (2) according to the mass volume ratio, fully stirring, inoculating 2-10% of lactobacillus plantarum suspension according to the volume ratio, and fermenting for 20-60h at the temperature of 18-25 ℃. The concentration of the lactobacillus plantarum in the lactobacillus plantarum suspension is 3-8 multiplied by 108cfu/mL, and the final pH of the fermentation liquid is 4.0-6.0.
(4) Ultrahigh pressure treatment: sealing and packaging the primary fermentation product in the step (3), treating at 15-25 ℃ and 200-800MPa for 30-60min, and standing at 5-15 ℃ for 8-20 h;
(5) and (3) secondary fermentation: adding 0.5-2% of soybean lecithin and 0.1-1.0% of L-cysteine into the fermentation liquor obtained by the ultrahigh pressure treatment in the step (4) according to the mass volume ratio, uniformly stirring, inoculating 0.5-2% of beer yeast according to the volume ratio, and fermenting and culturing for 10-24 hours at the temperature of 8-15 ℃.
(6) Irradiation treatment: and (4) carrying out irradiation treatment on the secondary fermentation product in the step (5), wherein the irradiation dose is 2-10 KGy.
(7) Screening: with NaHCO3And (3) adjusting the pH value of the yeast fermentation product subjected to the irradiation treatment in the step (6) to 6.5-7.5, grinding the colloid powder to the particle size of 40-80 microns, sieving the powder for 2-6 times by using a 200-mesh 600-mesh sieve, collecting and filtering the suspension to obtain the whole sweet potato powder suspension for later use.
S2: taking the volume of the final sweet potato whole powder suspension in the S1 as a reference, taking 3-8% of betel nut taro starch, 3-8% of wheat gluten, 2-6% of edible salt and 200-300% of high gluten powder according to the mass-volume ratio.
S3: sequentially adding the betel nut taro starch and the wheat gluten in the S2 into the suspension of the whole sweet potato powder according to the proportion, fully stirring, standing at room temperature for 60-120min after 2-5min at 20000 + 30000r/min, then adding the edible salt and the high gluten powder according to the proportion, fully stirring, kneading under vacuum of 0.01-0.05Mpa for 30-60min, and finally obtaining the water content of 30-45%.
S4: vacuum kneading S3 dough, and fermenting under reduced pressure at 10-20 deg.C and relative humidity of 85-95% under 0.03-0.08MPa for 30-90 min.
S5: placing the dough after fermentation in step S4 into a dough kneading machine, kneading for 20-50min, and performing secondary fermentation for 30-60min at 20-30 deg.C and relative humidity of 80-90%.
S6: and (4) placing the dough after the fermentation in the step S5 into a noodle press, adjusting the linear velocity of a press roll to 10-20m/min, sequentially rolling the dough for 7-11 times, adjusting the gap between the press rolls from large to small in the process, finally, cutting the dough into circles or strips according to requirements after the dough is placed in a closed environment with the temperature of 20-30 ℃ and the relative humidity of 80-90% for 10-30min, and thus obtaining the noodles.
S7: and (5) drying and packaging the noodles in the step S6 to obtain the finished sweet potato noodles.
3. The sweet potato noodles with various health functions as claimed in claim 1, wherein the betel taro starch is prepared from Lipu taro, and the amylose content of the starch is 5-10%.
4. The sweet potato noodles having various health functions as claimed in claim 1, wherein the dehydroepiandrosterone content of the sweet potato noodles is 0.5-5mg/100 g.
5. The sweet potato noodles having various health functions as claimed in claim 1, wherein the polyphenol content of the sweet potato noodles is 1-10mg/100 g.
6. The sweet potato noodles having various health functions as claimed in claim 1, wherein the sweet potato pectin content in the sweet potato noodles is 0.5-2%.
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