CN112006226B - 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
- CN112006226B CN112006226B CN202010732323.5A CN202010732323A CN112006226B CN 112006226 B CN112006226 B CN 112006226B CN 202010732323 A CN202010732323 A CN 202010732323A CN 112006226 B CN112006226 B CN 112006226B
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- sweet potato
- noodles
- dough
- health care
- whole powder
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Landscapes
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Abstract
The invention discloses sweet potato noodles with various health care functions and a preparation method thereof, comprising the following process steps: and (3) adding betel nut taro starch and wheat gluten into the sweet potato whole powder slurry prepared by secondary fermentation according to a certain proportion, fully stirring and standing, adding high gluten flour and dough, and obtaining the sweet potato noodles through dough standing, dough pressing, dough cutting and drying. The sweet potato noodles disclosed by the invention are added with the sweet potato whole powder subjected to repeated fermentation on the premise of keeping the cooking quality, the texture quality, the taste quality and the like of the noodles, and the whole powder is rich in dehydroepiandrosterone, pectin, polyphenol and other components, so that the sweet potato noodles have various health care effects of enhancing immunity, preventing cardiovascular system diseases, preventing cancers, resisting oxidization and the like, and meet the demands 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 various health care functions and a preparation method thereof.
Background
Sweet potatoIpomoea batatasLam.) belongs to Convolvulaceae (Convolvulaceae), the genus sweet potato is a annual or perennial vines herb, is one of the main cultivated and planted crops in China, and has annual yield of about 8000 ten thousand tons and accounts for more than 75% of the total world yield. The research shows that the heat, protein, fat and ferrophosphorus contained in 100g sweet potato are not obviously different from those of cooked rice and cooked noodles, but the content of crude fiber and calcium, especially vitamin A, is far higher than that of cooked rice and cooked noodles, so that the sweet potato has balanced nutrition, and the nutrition value of the sweet potato is comparable with that of the traditional staple food. In addition, sweet potato has various health care effects of reducing weight, preventing diabetes, preventing cardiovascular system diseases, reducing cholesterol, resisting cancer and the like. At present, the fresh sweet potato in China has relatively high sales, the processing conversion rate of the sweet potato is less than 50%, the processing of the sweet potato mainly uses starch and starch primary products, and the deep processing technology of the sweet potato and the products are relatively lacking.
Compared with sweet potato starch processing and products, the sweet potato whole powder processing has less processing byproducts and no environmental pollution; the sweet potato whole powder has the advantages of high nutrition preservation rate of raw materials, 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 health and convenience for multiple staple food products are met. The addition of the sweet potato whole powder increases the contents of dietary fibers, polyphenols and other substances in the main food, can be used as the dietary selection of people with metabolic syndrome, and has important significance for promoting the traditional main food to be upgraded from a warm saturated type to a nutritional healthy type, promoting the body of a national and promoting the health Chinese strategic process.
The noodles have more than 2000 years of production and eating history, and become common and edible staple food products in China and other countries and regions of Asia because of the characteristics and advantages of simple production, quick cooking, convenient eating, rich nutrition and economy. In the long-term social development process, the processing mode and the variety of the flour products are combined with the culture, living environment and habit of different areas to form various kinds of flour products, such as Chinese fried sauce noodles, stewed noodles and hot dry noodles; japanese black winter noodles; pasta, etc. The processing of the noodles also has the development from manual production to semi-manual production to full-mechanized production along with the progress of human civilization and science and technology, and the production mode is changed from home self-production, workshop type to large-scale industrial production. Along with the development of the economic society and the improvement of the living standard of people in China, the requirements for the nutritional functional noodle products are more and more vigorous, and the method is a main stream direction of research, development and production in the noodle processing industry in the future.
Dehydroepiandrosterone (DHEA), also known as Dehydroepiandrosterone, is known as 3β -hydroxyandrosta-5-en-17-one, and has the formula C 19 H 28 O 2 The molecular weight is 288.42.DHEA is the most abundant steroid substance in the blood circulation of the human body, is synthesized and secreted by adrenal tissue in the human body, is a precursor substance for synthesis of various hormones, and gradually decreases with age. Many medical researches prove that the DHEA has various physiological effects of resisting cancers, obesity, diabetes, regulating immunity, protecting nerves, improving ovarian functions and the like, and the DHEA 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 compounds refer to the general name of compounds with a plurality of phenolic hydroxyl groups in the molecular structure, and comprise flavonoids, tannins, phenolic acids, anthocyanin and the like, and have the physiological effects of resisting oxidation, scavenging free radicals in bodies, resisting aging and radiation, inhibiting bacteria and killing bacteria, inhibiting the growth of cancer cells and the like.
Pectin is a polysaccharide formed by linking galacturonic acid through alpha-1, 4 glycosidic bond, and contains about 70% of galacturonic acid, and neutral sugar such as rhamnose, galactose, arabinose, etc. 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, and previous researches show that pectin has physiological activities of affecting nutrient metabolism such as lipid and protein, regulating intestinal flora growth, promoting cancer cell apoptosis, inhibiting tumor growth and metastasis, and having strong metal ion binding capacity.
Disclosure of Invention
The invention aims to provide sweet potato noodles with various health care functions and a preparation method thereof, wherein a secondary fermentation technology is adopted, sweet potato, potato residues, potato tips and the like are used as raw materials, and on the basis of fully retaining the functional components such as polyphenol, flavone and the like in sweet potato, the functional components such as dehydroepiandrosterone, pectin and the like in sweet potato are fully dissociated, and the sweet potato whole powder suspension is used as the raw materials for fermentation treatment, so that the sweet potato noodles are prepared. The sweet potato noodles have high dehydroepiandrosterone, polyphenol, pectin and other contents, so that the product has various physiological effects of enhancing immunity, delaying aging, resisting oxidation, preventing cardiovascular diseases and the like, and meets the demands of the current market and consumers on nutritional health care noodle products to a certain extent.
In order to achieve the above-mentioned purpose, the invention provides a method for producing sweet potato noodles with various health care functions, which comprises the following steps:
s1: preparation of sweet potato whole powder suspension
(1) Pretreatment of raw materials: sorting, cleaning and peeling fresh sweet potatoes, and slicing the sweet potatoes until the thickness is 1-2cm; sorting and cleaning fresh sweet potato stem tip (containing 2-3 tender leaves), and cutting into pieces with volume of 0.1-0.5cm 3 The method comprises the steps of carrying out a first treatment on the surface of the The above-mentioned treatmentThe mass ratio of the rear sweet potato to the sweet potato stem tip to the fresh wet potato residues is 10: (0.5-2): (2-5) mixing, treating under 1.2-1.6Mpa of superheated steam for 60-90s, taking out and cooling for standby;
(2) Preparing sweet potato slurry: chopping and crushing the sweet potato chips, sweet potato stem tips and fresh wet potato residue mixture treated in the step (1) under the aseptic condition to a volume average particle size of 50-100 mu m, and adjusting the solid content of the sweet potato chips, sweet potato stem tips and fresh wet potato residue mixture to 30-40% to obtain sweet potato slurry for later use;
(3) Primary fermentation: adding 1-3% of defatted silkworm chrysalis powder and 0.2-0.5% of glucose into the sweet potato slurry 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 18-25 ℃. The concentration of Lactobacillus plantarum in the Lactobacillus plantarum suspension was 3X 10 8 -8×10 8 cfu/mL, the final pH of the fermentation broth is 4.0-6.0.
(4) Ultrahigh pressure treatment: sealing and packaging the primary fermentation product in the step (3), treating for 30-60min at 15-25 ℃ and 200-800Mpa, and standing for 8-20h at 5-15 ℃;
(5) Secondary fermentation: adding 0.5-2% of soybean lecithin and 0.1-1.0% of L-cysteine into the ultrahigh pressure treatment fermentation broth 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 10-24h at 8-15 ℃.
(6) And (3) radiation treatment: and (3) carrying out irradiation treatment on the secondary fermentation product in the step (5), wherein the irradiation dose is 2-10KGy.
(7) And (3) screening: with NaHCO 3 And (3) regulating the pH of the yeast fermentation product after the irradiation treatment in the step (6) to 6.5-7.5, crushing the yeast fermentation product by a colloid mill to a particle size of 40-80 mu m, sieving the yeast fermentation product by a 200-600 mesh sieve for 2-6 times, and collecting and filtering out a suspension to obtain a sweet potato whole powder suspension for later use.
S2: taking the volume of the final sweet potato whole powder suspension in the step S1 as a reference, and 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 taro starch is extracted from Lipu taro, and the content of amylose is 5-10%.
S3: sequentially adding betel nut taro starch and wheat gluten in S2 into the sweet potato whole powder suspension according to a proportion, fully stirring, homogenizing for 2-5min at 20000-30000r/min, standing for 60-120min at room temperature, adding edible salt and high gluten powder according to a proportion, fully stirring, and vacuum-kneading for 30-60min under 0.01-0.05Mpa until the final water content is 30-45%.
S4: and (3) performing vacuum proofing on the dough after the S3 is subjected to vacuum dough kneading for 30-90min under the airtight condition of 0.03-0.08Mpa at the temperature of 10-20 ℃ and the relative humidity of 85-95%.
S5: and (3) placing the dough after proofing in the step (S4) in a dough kneading machine, kneading for 20-50min, and proofing for 30-60min for the second time under the conditions of 20-30 ℃ and the relative humidity of 80-90%.
S6: and (3) placing the dough after proofing in the step (S5) in a dough press, adjusting the linear speed of a press roller to 10-20m/min, rolling the dough for 7-11 times, adjusting the gap between the press rollers from large to small in the process, finally placing the dough belt with the thickness of 0.2-2.5mm in a closed environment with the temperature of 20-30 ℃ and the relative humidity of 80-90% for 10-30min, and cutting the dough belt into round or strip shapes according to the requirements to obtain the noodles.
S7: and (5) drying and packaging the noodles in the step S6 to obtain the finished product of the sweet potato noodles.
Further, the dehydroepiandrosterone content in the sweet potato noodles of S7 is 0.5-5mg/100g.
Further, the polyphenol content in the sweet potato noodles in S7 is 1-10mg/100g.
Further, the pectin content in the sweet potato noodles in S7 is 0.5-2%.
Compared with the prior art, the invention has the following advantages and beneficial effects:
1. according to the invention, the sweet potato is taken as a raw material, natural functional factors in the sweet potato are fully excavated and utilized, the functional factors such as dehydroepiandrosterone, pectin, polyphenol and the like are subjected to free enrichment through a technical process, and the treated sweet potato whole powder suspension is taken as the raw material to prepare the sweet potato noodles, so that the variety of sweet potato processed products and noodle products is enriched, the sweet potato processing economic benefit is improved, and the requirements of markets and consumers on nutritional health care staple food products are met.
2. The invention fully maintains the nutrition components and the efficacy thereof in the sweet potato, and reduces the loss and damage of the nutrition components while fully freeing the nutrition functional factors through the mild fermentation process, the ultrahigh pressure technology and the irradiation technology.
4. The invention reduces the pH of fermentation liquor by lactobacillus plantarum fermentation treatment, and releases sweet potato pectin and dehydroepiandrosterone. The sweet potato pectin has strong hydrophilicity, can improve the water retention of dough and improve the cooking quality of the noodles. Dehydroepiandrosterone has various physiological effects of enhancing immunity, delaying aging, preventing and treating cardiovascular system diseases, and improving noodle nutrition quality.
5. In the invention, components such as the sweet potato residue, the sweet potato stem tip and the like are added in the pretreatment of the raw materials, the sweet potato residue is rich in dietary fibers, the sweet potato stem tip is rich in polyphenol, and the nutrition components of the sweet potato whole powder suspension are greatly enriched.
6. According to the invention, the yeast fermentation is used for removing soluble monosaccharides such as glucose and maltose in the sweet potato whole powder suspension, so that the content of the soluble sugar in the sweet potato whole powder is reduced, the GI (glycemic index) value of the sweet potato whole powder is reduced to a certain extent, and the GI value is lower than 55, so that the sweet potato whole powder is suitable for people with disturbed sugar metabolism.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions in the embodiments of the present invention will be clearly and completely described in the following in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1:
the sweet potato noodle making method with various health care functions comprises the following process steps:
s1: preparation of sweet potato whole powder suspension
(1) Pretreatment of raw materials: sorting, cleaning and peeling fresh sweet potatoes, and slicing the sweet potatoes until the thickness is 1cm; sorting and cleaning fresh sweet potato stem tip (containing 2-3 tender leaves), and cutting into 0.2cm volume 3 The method comprises the steps of carrying out a first treatment on the surface of the The mass ratio of the treated sweet potato to the sweet potato stem tip to the fresh wet potato residue is 10:0.5:3, mixing the materials to obtain a mixture,treating under 1.5Mpa superheated steam for 60s, taking out and cooling for standby;
(2) Preparing sweet potato slurry: chopping and crushing the sweet potato chips, sweet potato stem tips and fresh wet potato residue mixture treated in the step (1) under the aseptic condition to a volume average particle size of 50 mu m, and adjusting the solid content of the sweet potato chips, the sweet potato stem tips and the fresh wet potato residue mixture to 30% to obtain sweet potato slurry for later use;
(3) Primary fermentation: adding 1% of defatted silkworm chrysalis powder and 0.3% of glucose into the sweet potato slurry 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 at 18 ℃ for 50h. The concentration of Lactobacillus plantarum in the Lactobacillus plantarum suspension was 8X 10 8 cfu/mL, the final pH of the fermentation broth was 5.0.
(4) Ultrahigh pressure treatment: sealing and packaging the primary fermentation product in the step (3), treating for 40min at 25 ℃ and 400Mpa, and standing for 10h at 5 ℃;
(5) Secondary fermentation: adding 1% of soybean lecithin and 0.2% of L-cysteine into the ultrahigh pressure treatment fermentation broth 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 15h at 10 ℃.
(6) And (3) radiation treatment: and (3) carrying out irradiation treatment on the secondary fermentation product in the step (5), wherein the irradiation dose is 3KGy.
(7) And (3) screening: with NaHCO 3 And (3) regulating the pH of the yeast fermentation product after the irradiation treatment in the step (6) to 7.0, crushing the yeast fermentation product by a colloid mill to a particle size of 40 mu m, sieving the yeast fermentation product by a 200-mesh sieve for 3 times, and collecting and filtering out a suspension to obtain a sweet potato whole powder suspension for later use.
S2: taking the volume of the final sweet potato whole powder suspension in the step 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 taro starch is extracted from Lipu taro serving as a raw material, and the content of amylose is 10%.
S3: sequentially adding betel nut taro starch and wheat gluten in the S2 into the sweet potato whole powder suspension according to a proportion, fully stirring, homogenizing for 3min at 20000r/min, standing for 60min at room temperature, adding edible salt and high gluten powder according to a proportion, fully stirring, and vacuum-kneading for 30min under 0.05Mpa until the final water content is 42%.
S4: and (3) fermenting the dough subjected to S3 vacuum dough kneading for 30min under the sealed condition of 10 ℃ and the relative humidity of 85 percent and 0.08 Mpa.
S5: the dough after proofing in the step S4 is placed in a dough kneading machine, kneaded for 20min, and secondary proofing is carried out for 30min at 20 ℃ under the relative humidity of 80%.
S6: and (3) placing the dough after proofing in the step (S5) in a dough press, adjusting the linear speed of a press roller to 15m/min, rolling the dough for 7 times, adjusting the gap between the press rollers from large to small in the process, finally placing the dough in a closed environment with the temperature of 20 ℃ and the relative humidity of 80% for 15min, and cutting the dough into round or strip shapes according to requirements to obtain the noodles.
S7: and (5) drying and packaging the noodles in the step S6 to obtain the finished product of the sweet potato noodles.
Further, the dehydroepiandrosterone content in the sweet potato noodles of S7 is 0.83mg/100g.
Further, the polyphenol content in the sweet potato noodles of S7 is 1.57mg/100g.
Further, the pectin content in the sweet potato noodles of S7 is 0.62%.
Example 2:
the sweet potato noodle making method with various health care functions comprises the following process steps:
s1: preparation of sweet potato whole powder suspension
(1) Pretreatment of raw materials: sorting, cleaning and peeling fresh sweet potatoes, and slicing the sweet potatoes until the thickness is 1.5cm; sorting and cleaning fresh sweet potato stem tip (containing 2-3 tender leaves), and cutting into 0.3cm volume 3 The method comprises the steps of carrying out a first treatment on the surface of the The mass ratio of the treated sweet potato to the sweet potato stem tip to the fresh wet potato residue is 10:2:4, mixing, treating for 90s under 1.4Mpa superheated steam, taking out and cooling for standby;
(2) Preparing sweet potato slurry: chopping and crushing the sweet potato chips, sweet potato stem tips and fresh wet potato residues treated in the step (1) under a sterile condition to a volume average particle size of 80 mu m, and adjusting the solid content of the sweet potato chips, the sweet potato stem tips and the fresh wet potato residues to 36% to obtain sweet potato slurry for later use;
(3) Primary fermentation: the sweet potato is prepared in the step (2) according to the mass-volume ratioAdding 2% defatted silkworm chrysalis powder and 0.2% glucose into the slurry, fully stirring, inoculating 5% lactobacillus plantarum suspension according to the volume ratio, and fermenting at 20 ℃ for 36h. The concentration of Lactobacillus plantarum in the Lactobacillus plantarum suspension was 5X 10 8 cfu/mL, the final pH of the broth was 4.5.
(4) Ultrahigh pressure treatment: sealing and packaging the primary fermentation product in the step (3), treating for 60min at 15 ℃ and 600Mpa, and standing for 15h at 10 ℃;
(5) Secondary fermentation: adding 1.5 percent of bean lecithin and 0.5 percent of L-cysteine into the ultrahigh pressure treatment fermentation broth 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 12 ℃.
(6) And (3) radiation treatment: and (3) carrying out irradiation treatment on the secondary fermentation product in the step (5), wherein the irradiation dose is 5KGy.
(7) And (3) screening: with NaHCO 3 And (3) regulating the pH of the yeast fermentation product after the irradiation treatment in the step (6) to 6.8, crushing the yeast fermentation product by a colloid mill to a particle size of 60 mu m, sieving the yeast fermentation product by a 400-mesh sieve for 5 times, and collecting and filtering out a suspension to obtain a sweet potato whole powder suspension for later use.
S2: taking the volume of the final sweet potato whole powder suspension in the step 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 taro starch is extracted from Lipu taro serving as a raw material, and the content of amylose is 5%.
S3: sequentially adding betel nut taro starch and wheat gluten in S2 into the sweet potato whole powder suspension in proportion, fully stirring, homogenizing for 2min at 30000r/min, standing for 100min at room temperature, adding edible salt and high gluten powder in proportion, fully stirring, and vacuum kneading under 0.01Mpa for 50min until the final water content is 38%.
S4: and (3) fermenting the dough subjected to S3 vacuum dough kneading for 80 minutes under the sealed condition of 0.03Mpa at 20 ℃ and relative humidity of 90%.
S5: the dough after proofing in the step S4 is placed in a dough kneading machine, kneaded for 50min, and secondary proofing is carried out for 45min at 25 ℃ under the relative humidity of 85%.
S6: and (3) placing the dough after proofing in the step (S5) in a dough press, adjusting the linear speed of a press roller to 12m/min, rolling the dough for 11 times, adjusting the gap between the press rollers from large to small in the process, finally placing the dough in a closed environment with the temperature of 25 ℃ and the relative humidity of 85% for 20min, and cutting the dough into round or strip shapes according to requirements to obtain the noodles.
S7: and (5) drying and packaging the noodles in the step S6 to obtain the finished product of the sweet potato noodles.
Further, the dehydroepiandrosterone content in the sweet potato noodles of S7 is 4.52mg/100g.
Further, the polyphenol content in the sweet potato noodles of S7 is 8.95mg/100g.
Further, the pectin content in the sweet potato noodles of S7 is 1.89%.
Example 3:
the sweet potato noodle making method with various health care functions comprises the following process steps:
s1: preparation of sweet potato whole powder suspension
(1) Pretreatment of raw materials: sorting, cleaning and peeling fresh sweet potatoes, and slicing the sweet potatoes until the thickness is 2cm; sorting and cleaning fresh sweet potato stem tip (containing 2-3 tender leaves), and cutting into 0.5cm volume 3 The method comprises the steps of carrying out a first treatment on the surface of the The mass ratio of the treated sweet potato to the sweet potato stem tip to the fresh wet potato residue is 10:1:2, mixing, treating for 80s under 1.2Mpa superheated steam, taking out and cooling for standby;
(2) Preparing sweet potato slurry: chopping and crushing the sweet potato chips, sweet potato stem tips and fresh wet potato residues treated in the step (1) under the aseptic condition to a volume average particle size of 100 mu m, and adjusting the solid content of the sweet potato chips, the sweet potato stem tips and the fresh wet potato residues to 32% to obtain sweet potato slurry for later use;
(3) Primary fermentation: adding 3% of defatted silkworm chrysalis powder and 0.5% of glucose into the sweet potato slurry 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 at 25 ℃ for 24 hours. The concentration of Lactobacillus plantarum in the Lactobacillus plantarum suspension was 3X 10 8 cfu/mL, the final pH of the fermentation broth was 5.5.
(4) Ultrahigh pressure treatment: sealing and packaging the primary fermentation product in the step (3), treating for 30min at 20 ℃ and 200Mpa, and standing for 20h at 15 ℃;
(5) Secondary fermentation: adding 2% of soybean lecithin and 1.0% of L-cysteine into the ultrahigh pressure treatment fermentation broth 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) And (3) radiation treatment: and (3) carrying out irradiation treatment on the secondary fermentation product in the step (5), wherein the irradiation dose is 8KGy.
(7) And (3) screening: with NaHCO 3 And (3) regulating the pH of the yeast fermentation product after the irradiation treatment in the step (6) to 7.5, crushing the yeast fermentation product by a colloid mill to a particle size of 80 mu m, sieving the yeast fermentation product by a 600-mesh sieve for 4 times, and collecting and filtering out a suspension to obtain a sweet potato whole powder suspension for later use.
S2: taking the volume of the final sweet potato whole powder suspension in the step 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 taro starch is extracted from Lipu taro serving as a raw material, and the content of amylose is 8%.
S3: sequentially adding betel nut taro starch and wheat gluten in S2 into the sweet potato whole powder suspension in proportion, fully stirring, homogenizing for 5min at 25000r/min, standing for 80min at room temperature, adding edible salt and high gluten powder in proportion, fully stirring, and vacuum-kneading for 40min at 0.02Mpa until the final water content is 35%.
S4: and (3) fermenting the dough subjected to S3 vacuum dough kneading for 60 minutes under the sealed condition of 15 ℃ and the relative humidity of 92 and 0.05 Mpa.
S5: the dough after proofing in the step S4 is placed in a dough kneading machine, kneaded for 30min, and secondary proofing is carried out for 50min at 30 ℃ under the relative humidity of 90%.
S6: and (3) placing the dough after proofing in the step (S5) in a dough press, adjusting the linear speed of a press roller to 18m/min, sequentially rolling the dough for 9 times, adjusting the gap between the press rollers from large to small in the process, finally placing the dough in a closed environment with the temperature of 30 ℃ and the relative humidity of 90% for 30min, and cutting the dough into round or strip shapes according to requirements to obtain the noodles.
S7: and (5) drying and packaging the noodles in the step S6 to obtain the finished product of the sweet potato noodles.
Further, the dehydroepiandrosterone content in the sweet potato noodles of S7 is 1.96mg/100g.
Further, the polyphenol content in the sweet potato noodles of S7 is 6.33mg/100g.
Further, the pectin content in the sweet potato noodles of S7 is 1.03%.
Comparative example 1: in step S1, the primary fermentation was not performed, and other steps and parameters were the same as in example 1.
Comparative example 2: in step S1, the secondary fermentation and irradiation treatment were not performed, and other steps and parameters were the same as in example 2.
Comparative example 3: the screening was not performed in step S1, and other steps and parameters were the same as in example 3.
Comparative example 4: the kneading and secondary proofing were not performed in step S5, and the other steps and parameters were the same as in example 3.
Example 4:
the sweet potato noodles prepared in examples 1 to 3 and comparative examples 1 to 4 were measured for dehydroepiandrosterone content (high performance liquid phase method), pectin content (carbazole sulfuric acid method), polyphenol content (spectrophotometry method), GI value, and cooked noodle breakage rate (measured after boiling in boiling water for 5 minutes), and the results are shown in the following table:
dehydroepiandrosterone content = weight of dehydroepiandrosterone in sweet potato noodles ≡weight of sweet potato noodles
Pectin content = weight of pectin in sweet potato noodles ≡weight of sweet potato noodles ≡100%
Polyphenol content = weight of polyphenol in sweet potato noodles ≡weight of sweet potato noodles
GI value = area under the blood glucose curve 120min after intake of sweet potato whole meal +.2% area under the blood glucose curve 120min after intake of equivalent glucose × 100%
Cooked noodle breakage rate = noodle number of broken noodles ≡total noodle number × 100%
Through the analysis of the results of examples 1-3 and comparative examples 1-4, which are presented in example 4, it is easy to see that in the preparation process of the sweet potato whole powder suspension, the invention adopts the technical means of raw material pretreatment, sweet potato slurry preparation, primary fermentation, ultrahigh pressure treatment, secondary fermentation, irradiation treatment, screening and the like to sequentially combine, repeatedly improve and optimize, and not only the dehydroepiandrosterone in the sweet potato is dissociated, but also the pectin and polyphenol content in the sweet potato whole powder suspension is improved; the content of insoluble dietary fiber and free monosaccharide in the sweet potato whole powder suspension is reduced, and the cooking quality and the nutrition quality of the sweet potato noodles prepared by taking the sweet potato whole powder suspension as a raw material are effectively ensured. 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%. The technical progress improves the nutrition quality of the sweet potato noodles on the basis of effectively guaranteeing the cooking quality of the sweet potato noodles, gives the noodles more health-care functional characteristics, meets the requirements of consumers on nutritional and healthy staple food products, and provides good reference function for the development of functional noodles and staple food products.
The above embodiments are only for illustrating the technical solution of the present invention, and are not limiting; although the 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 scheme described in the foregoing embodiments can be modified or some technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims (5)
1. The preparation method of the sweet potato noodles with multiple health care functions is characterized by comprising the following process steps:
s1: preparation of sweet potato whole powder suspension
(1) Pretreatment of raw materials: sorting, cleaning and peeling fresh sweet potatoes, and slicing the sweet potatoes until the thickness is 1-2cm; sorting and cleaning fresh sweet potato stem tip, and cutting into 0.1-0.5cm volume 3 The fresh sweet potato stem tip contains 2-3 tender leaves; the treated sweet potato, the sweet potato stem tip and the fresh wet potato residue are mixed according to the mass ratio of 10: (0.5-2): (2-5) mixing, treating for 60-90s under the superheated steam of 1.2-1.6MPa, taking out and cooling for standby;
(2) Preparing sweet potato slurry: chopping and crushing the mixture prepared in the step (1) under aseptic conditions to a volume average particle size of 50-100 mu m, and adjusting the solid content of the mixture to 30-40% to obtain sweet potato slurry for later use;
(3) Primary fermentation: adding 1-3% of defatted silkworm chrysalis powder and 0.2-0.5% of glucose into the sweet potato slurry 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 at 18-25 ℃ for 20-60h, wherein the final pH value of the fermentation liquor is 4.0-6.0; the concentration of Lactobacillus plantarum in the Lactobacillus plantarum suspension is 3×10 8 -8×10 8 cfu/mL；
(4) Ultrahigh pressure treatment: sealing and packaging the primary fermentation product in the step (3), treating for 30-60min at 15-25 ℃ and 200-800MPa, and standing for 8-20h at 5-15 ℃;
(5) Secondary fermentation: adding 0.5-2% of soybean lecithin and 0.1-1.0% of L-cysteine into the ultrahigh pressure treatment fermentation broth 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 10-24h at 8-15 ℃;
(6) And (3) radiation treatment: carrying out irradiation treatment on the secondary fermentation product in the step (5), wherein the irradiation dose is 2-10KGy;
(7) And (3) screening: with NaHCO 3 Adjusting the pH of the yeast fermentation product after the irradiation treatment in the step (6) to 6.5-7.5, crushing the yeast fermentation product by a colloid mill to a particle size of 40-80 mu m, sieving the yeast fermentation product by a 200-600 mesh sieve for 2-6 times, and collecting and filtering out a suspension to obtain a sweet potato whole powder suspension for later use;
s2: taking the volume of the final sweet potato whole powder suspension in the step S1 as a reference, and 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 betel nut taro starch and wheat gluten in the S2 into the sweet potato whole powder suspension according to a proportion, fully stirring, homogenizing for 2-5min at 20000-30000r/min, standing for 60-120min at room temperature, adding edible salt and high gluten powder according to a proportion, fully stirring, and vacuum kneading for 30-60min under 0.01-0.05MPa until the final water content is 30-45%;
s4: fermenting the dough after S3 vacuum dough kneading at 10-20deg.C with relative humidity of 85-95% under sealed condition of 0.03-0.08MPa for 30-90min;
s5: putting the dough after proofing in the step S4 into a dough kneading machine, kneading for 20-50min, and proofing for 30-60min for the second time under the conditions of 20-30 ℃ and the relative humidity of 80-90%;
s6: placing dough after secondary proofing in the step S5 in a dough press, adjusting the linear speed of a press roller to 10-20m/min, rolling the dough for 7-11 times, adjusting the gap between the press rollers from large to small in the process, and finally placing the dough belt with the thickness of 0.2-2.5mm in a closed environment with the temperature of 20-30 ℃ and the relative humidity of 80-90% for 10-30min, and cutting the dough belt into round or strip shapes according to requirements to obtain semi-finished noodles;
s7: and (5) drying and packaging the noodles in the step S6 to obtain the finished product of the sweet potato noodles.
2. The method for producing sweet potato noodles with various health care functions according to claim 1, wherein the betel taro starch is starch produced by using Lipu taro as a raw material, and the amylose content of the starch is 5-10%.
3. The method for producing sweet potato noodles having various health care functions according to claim 1, wherein the dehydroepiandrosterone content in the sweet potato noodles is 0.5-5mg/100g.
4. The method for producing sweet potato noodles having various health functions according to claim 1, wherein the polyphenol content in the sweet potato noodles is 1-10mg/100g.
5. The method for producing sweet potato noodles having various health functions according to claim 1, wherein the sweet potato pectin content in the sweet potato noodles is 0.5-2%.
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