CN113303431A - Fermented noodles and preparation method thereof - Google Patents
Fermented noodles and preparation method thereof Download PDFInfo
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- CN113303431A CN113303431A CN202010123595.5A CN202010123595A CN113303431A CN 113303431 A CN113303431 A CN 113303431A CN 202010123595 A CN202010123595 A CN 202010123595A CN 113303431 A CN113303431 A CN 113303431A
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- 238000002360 preparation method Methods 0.000 title claims description 23
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- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
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Images
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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides fermented noodles. The fermented noodles provided by the invention are reasonably matched by adopting the saccharomycetes, the lactic acid bacteria and the probiotics, the noodle flavor of the fermented noodles is combined with the wine flavor, the taste of the noodles is smooth, the fragrance is sufficient, the problems of the noodle flavor and the production continuity are solved, and meanwhile, the digestible characteristic of the fermented noodles is detected, so that the fermented noodles are easily digested, and the fermented noodles are more suitable for the dietary requirements of people at a fast pace.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to fermented noodles and a preparation method thereof.
Background
With the increasing pace of life and irregular diet, people with gastrointestinal diseases are increasing year by year, and more consumers are paying attention to digestible and health-preserving food. The fresh noodles produced and sold in the existing market mostly adopt the traditional production process and the processing method thereof, and the quality of the noodles is rarely improved by utilizing the fermentation process.
The fermentation can decompose organic compounds into simple substances which are easier to be absorbed by human bodies, the fermentation can also reduce the content of phytic acid in flour products, the utilization rate of mineral elements, particularly calcium, iron and zinc which are easier to be lacked by human bodies is improved, the unique aromatic sour taste of the flour products not only endows foods with good flavor, but also can greatly increase appetite, so the development of the fermented noodles is undoubtedly a development trend, and is also a new subject in the field of fresh noodle processing.
The probiotic product is one of the hottest product trends at present, so that the probiotics fermented noodles are developed by adding strains such as probiotics in the fermented noodles, the functional characteristics of the product are more prominent, and the taste of consumers is met and the market prevalence trend is also met.
Disclosure of Invention
In view of the above, the technical problem to be solved by the present invention is to provide fermented noodles and a preparation method thereof, wherein the fermented noodles provided by the present invention utilize specially-made fermented strains of old noodles to prepare the fermented noodles of old noodles, so that the noodles have the flavor of old noodles, are soft and smooth, have rich nutrition, and are more favorable for absorption.
The invention provides fermented noodles, which are prepared from the following raw materials:
the experimental fermentation strain is prepared according to the following method:
A) preparing an initial fermentation strain:
adding the plain flour and the yeast into water, and stirring and fermenting;
then adding rice wine and lactic acid bacteria for continuous fermentation to obtain initial fermentation bacteria;
B) preparing experimental fermentation strains:
adding the plain flour, the yeast and the initial fermentation strain into water, and stirring for fermentation;
then adding rice wine and lactic acid bacteria to continue fermenting until the pH value is 3.9-4.0, and obtaining the experimental fermentation bacteria.
Preferably, the formula of the initial fermentation strain is as follows:
the formula of the experimental fermentation strain is as follows:
preferably, the preparation method of the lactic acid bacteria comprises the following steps:
mixing lactic acid bacteria powder with water to obtain lactic acid bacteria liquid;
uniformly mixing the plain flour, water and lactic acid bacteria liquid, and fermenting to obtain lactic acid bacteria;
the activity of the lactic acid bacteria powder is 10-16 g/U;
the mass volume ratio of the lactic acid bacteria powder to water is 1.2-1.6 g: 80-120 ml;
the mass ratio of the flour to the water to the lactic acid bacteria liquid is (80-120): (80-120): (0.9 to 1.1);
the fermentation condition is that the fermentation is carried out for 15-18h at 37-39 ℃.
The preparation method of the rice wine comprises the following steps:
steaming the soaked sticky rice, washing with water for cooling, mixing with sweet distiller's yeast, fermenting, and refrigerating at 0-5 ℃ for later use, wherein the alcoholic strength is 10-20% vol.
The invention also provides a preparation method of the fermented noodles, which comprises the following steps:
A) mixing flour, experimental fermentation strain, salt and water, and kneading in vacuum to obtain flocculent dough;
B) curing the flocculent noodles and then rolling to obtain dough sheets;
C) and sequentially carrying out secondary curing, continuous rolling and slitting on the dough sheet to obtain the noodles.
Preferably, the vacuum and the surface are:
stirring the mixture for 5 to 8min at the speed of 80 to 100r/min under the vacuum degree of-0.06 Mpa.
Preferably, in the step B), the curing temperature is 20-25 ℃ and the curing time is 15-20 min.
Preferably, in step B), the dough sheet obtained by calendering has a thickness of 4.0 ± 0.2 mm.
Preferably, in the step C), the temperature of the secondary curing is 20-25 ℃, the relative humidity is 80-90%, and the curing time is 15-30 min.
Preferably, in the step C), the continuous rolling is performed by sequentially passing through compression rollers with the specifications of 2.8mm, 2.0mm, 1.6mm, 1.3mm, 1.1mm and 0.95mm, and the thickness of the finally obtained dough sheet is 0.95 ± 0.02 mm.
Preferably, after the step C), drying and cutting are further included, so that the fermented fine dried noodles are obtained.
Compared with the prior art, the invention provides fermented noodles, which are prepared from the following raw materials: 80-120 parts of flour, wherein the flour is selected from mixed flour of medium-gluten flour or medium-gluten flour and low-gluten flour; 15-30 parts of experimental fermentation strain; 0.5-2.0 parts by mass of salt; 25-35 parts by mass of water; the experimental fermentation strain is prepared according to the following method: A) preparing an initial fermentation strain: adding the plain flour and the yeast into water, and stirring and fermenting; then adding rice wine and lactic acid bacteria for continuous fermentation to obtain initial fermentation bacteria; B) preparing experimental fermentation strains: adding the plain flour, the yeast and the initial fermentation strain into water, and stirring for fermentation; then adding rice wine and lactic acid bacteria to continue fermenting to 3.9-4.0 to obtain the experimental fermentation bacteria. The fermented noodles provided by the invention are reasonably matched by adopting the saccharomycetes, the lactic acid bacteria and the probiotics, the noodle flavor of the fermented noodles is combined with the wine flavor, the taste of the noodles is smooth, the fragrance is sufficient, the problems of the noodle flavor and the production continuity are solved, and meanwhile, the digestible characteristic of the fermented noodles is detected, so that the fermented noodles are easily digested, and the fermented noodles are more suitable for the dietary requirements of people at a fast pace.
Drawings
Fig. 1 is a test of the digestion characteristics of the noodles prepared in examples and comparative examples.
Detailed Description
The invention provides fermented noodles, which are prepared from the following raw materials:
the raw materials for preparing the fermented noodles comprise 80-120 parts by mass of flour, preferably 90-110 parts by mass, and more preferably 95-105 parts by mass. The flour is selected from medium-gluten flour or mixed flour of medium-gluten flour and low-gluten flour, preferably medium-gluten flour.
The preparation raw materials of the fermented noodles provided by the invention also comprise 15-30 parts by mass of experimental fermentation strains, wherein the experimental fermentation strains are prepared according to the following method:
A) preparing an initial fermentation strain:
adding the plain flour and the yeast into water, and stirring and fermenting;
then adding rice wine and lactic acid bacteria for continuous fermentation to obtain initial fermentation bacteria;
B) preparing experimental fermentation strains:
adding the plain flour, the yeast and the initial fermentation strain into water, and stirring for fermentation;
then adding rice wine and lactic acid bacteria to continue fermenting until the pH value is 3.9-4.0, and obtaining the experimental fermentation bacteria.
The preparation method of the lactic acid bacteria comprises the following steps:
mixing lactic acid bacteria powder with water to obtain lactic acid bacteria liquid;
uniformly mixing the plain flour, water and lactic acid bacteria liquid, and fermenting to obtain lactic acid bacteria;
the lactic acid bacteria strain is stored at 0-5 ℃ and used within 3 days.
The activity of the lactic acid bacteria powder is 10-16 g/U;
the mass volume ratio of the lactic acid bacteria powder to water is 1.2-1.6 g: 80-120 ml.
Wherein the lactobacillus is Lactobacillus casei.
The mass ratio of the flour to the water to the lactic acid bacteria liquid is (80-120): (80-120): (0.9 to 1.1); the fermentation condition is that the fermentation is carried out for 15-18h at 37-39 ℃.
The preparation method of the rice wine comprises the following steps:
steaming the soaked sticky rice, washing with water for cooling, mixing with sweet distiller's yeast, fermenting, and refrigerating at 0-5 ℃ for later use, wherein the alcoholic strength is 10-20% vol.
In the present invention, the source of the koji is not particularly limited, and the koji is generally commercially available or prepared by itself, and preferably commercially available Angel koji
Specifically, the sticky rice is cleaned, and is added with cold boiled water to be soaked for 3-5 hours, and the soaking time is set to be the time that the fingers can crush the rice grains.
Draining water from the soaked sticky rice, putting the sticky rice into a stainless steel steaming tray, steaming the sticky rice in a steaming box (the temperature is 100-105 ℃ and the time is 25-40 min), and washing the steamed sticky rice with cool boiled water to reduce the temperature to 30-35 ℃ so as to prevent the sticky rice from adhering. The temperature of the cool boiled water is 20-25 ℃.
Uniformly scattering sweet distiller's yeast while stirring, putting the stirred cooked glutinous rice into a container, tightly pressing by hand to facilitate fermentation, sealing, fermenting in a constant temperature box at 30-32 ℃ for 36-48 hours with the alcoholic strength of 10-20% vol, and refrigerating at 0-5 ℃ for storage (after use within 3 days) for later use.
In the invention, the formula of the initial fermentation strain is as follows:
the formula of the experimental fermentation strain is as follows:
specifically, the preparation method of the experimental fermentation strain comprises the following steps:
adding the plain flour and the yeast into weighed water, stirring and fermenting at the speed of 30-40 revolutions per minute, fermenting for 1-1.5 hours at the temperature of 20-25 ℃, adding the prepared rice wine and lactic acid bacteria, and continuing stirring and fermenting for 3-4 hours to obtain initial fermentation bacteria for later use, or refrigerating at the temperature of 0-5 ℃ for use within 48 hours.
After obtaining an initial fermentation strain, adding the plain flour, the yeast and the initial fermentation strain into weighed water, stirring and fermenting at the speed of 30-40 revolutions per minute, fermenting for 1-1.5 hours under the conditions of 20-25 ℃ and 60-70% humidity, adding the prepared rice wine and lactic acid bacteria, continuing stirring and fermenting for 3-4 hours until the pH value reaches 3.9-4.0, obtaining an experimental fermentation strain for later use, or refrigerating at 0-5 ℃ for use within 48 hours. The dough is continued again after use, and the formula is as above.
The preparation of the fermentation strain can be realized by means of a full-automatic strain fermentation tank, the fermentation time and the fermentation temperature and humidity can be set in a segmented mode according to experimental requirements, and the fermented product is continuously stirred during the fermentation time, so that the strain tissue state is fine and smooth, the flavor of the final product is better reflected, and the operability is more convenient.
Wherein, the first production adopts initial fermentation strain to obtain experimental fermentation strain, and in the subsequent production, the initial fermentation strain can be replaced by the rest experimental fermentation strain in the previous production.
In the present invention, the source of the yeast is not particularly limited, and the yeast may be generally commercially available. In the present invention, preferred is commercially available Angel high sugar dry yeast
The raw materials for preparing the fermented noodles provided by the invention also comprise 0.5-2.0 parts by mass of salt, and preferably 1.0-1.5 parts by mass.
The raw material for preparing the fermented noodles provided by the invention also comprises 25-35 parts by mass of water, preferably 27-33 parts by mass, and more preferably 29-31 parts by mass.
The invention also provides a preparation method of the fermented noodles, which comprises the following steps:
A) mixing the plain flour, the experimental fermentation strain, the salt and water, and performing vacuum kneading to obtain flocculent dough;
B) curing the flocculent noodles and then rolling to obtain dough sheets;
C) and sequentially carrying out secondary curing, continuous rolling and slitting on the dough sheet to obtain the noodles.
Specifically, in order to realize the mouthfeel of the handmade noodles to a greater extent, a vacuum dough mixer is adopted for kneading the noodles, namely: adding flour into a vacuum dough mixer, vacuumizing until the vacuum degree reaches-0.06 Mpa, adding the experimental fermentation strain and a salt solution into the vacuum dough mixer, and stirring at the speed of 80-100 r/min for 5-8 min to finally form uniform flocculent dough.
And then, standing and curing the well-mixed flocculent dough on a curing belt, wherein the curing temperature is 20-25 ℃, and the curing time is 15-20 min, so that the water in the dough can be uniformly dispersed, and simultaneously, the dough is subjected to primary fermentation.
The noodle is in the form of thin strip in consideration of its easy digestion.
And (4) rolling the cured dough to obtain the dough sheet. The thickness of the dough sheet obtained by calendering is 4.0 +/-0.2 mm.
And secondly, performing secondary curing on the obtained dough sheet, and putting the dough sheet into a constant-temperature constant-humidity curing box for curing. Wherein the temperature of the constant-temperature constant-humidity curing box is 20-25 ℃, the relative humidity is 80-90%, and the curing time is 15-30 min. The cooked noodle has smooth surface and light fragrance, and the prepared noodle has improved smoothness and elasticity.
And continuously rolling the cured dough belt, wherein the continuous rolling is performed by sequentially passing through compression rollers with the specifications of 2.8mm, 2.0mm, 1.6mm, 1.3mm, 1.1mm and 0.95mm, and the thickness of the finally obtained dough sheet is 0.95 +/-0.02 mm.
When preparing fresh noodles, the dough sheet passes through a square cutter of 2.0mm, and then is cut into strips by the cutter and packaged.
When the finished noodles are prepared, the dough sheets pass through a circular knife or a square knife with the diameter of 1.0mm, then enter a drying room for drying, and finally are cut off and automatically packaged.
Considering the injection of viable bacteria in the production formula, the fresh noodles can be preserved at 0-5 deg.C under refrigeration, and the fine dried noodles can be preserved at room temperature.
The fermented noodles provided by the invention adopt yeast, lactic acid bacteria, rice wine and other fermentation bacteria to make up for the defects of the existing product process formula and production method, realize large-scale industrial production, and develop a new product according with the market development trend and trend by combining with the market fashion trend.
The fermented noodles provided by the invention are reasonably matched by adopting the saccharomycetes and the probiotics, the noodle flavor of the fermented noodles is combined with the wine flavor, the noodles are smooth in taste and rich in fragrance, the problems of noodle flavor and production continuity are solved, and meanwhile, the digestible characteristic of the fermented noodles is detected, so that the fermented noodles are easily digested, and the fermented noodles are more suitable for the dietary requirements of people at a fast pace. The flour is prepared by matching medium gluten flour with low gluten flour, the noodles are soft and chewy in taste, and are more suitable for the old and children. When the fermented noodles are prepared, the thin knife shape is selected, so that the fermented noodles are easier to digest.
Alcohol, aldehyde and ester substances generated by the fermentation of the fermented noodle product provided by the invention enable the noodle to have light aromatic sour taste, increase appetite and have the effects of nourishing stomach and protecting health. The product has soft and elastic mouthfeel, is more suitable for pregnant women, old people, children and people who need to improve gastrointestinal diseases,
for further understanding of the present invention, the fermented noodles and the preparation method thereof provided by the present invention will be described below with reference to examples, and the scope of the present invention is not limited by the following examples.
Example 1
1. Preparation of Lactobacillus (3.25kg)
1.4g (equivalent to 0.10U unit activity) of lactic acid bacteria powder (lyophilized strain derived from DSM (Lactobacillus casei)) was weighed and dissolved in 100ml of distilled water, and the temperature of the water could not exceed 43 ℃ to obtain a lactic acid bacteria solution.
Uniformly mixing 1.48kg of plain flour, 1.77kg of water and 14mL of lactic acid bacteria liquid, and fermenting for 16h in a constant temperature box at 38 ℃ to obtain lactic acid bacteria strain for later use.
2. Rice wine preparation (2.17kg)
Cleaning 1.2kg of glutinous rice, adding cold boiled water, soaking for 4h, and grinding rice grains with fingers for the soaking time.
Draining water from the soaked glutinous rice, placing into a stainless steel steaming tray, steaming in a steam box (temperature 105 deg.C, time 30min), washing with cold boiled water, and cooling to 30 deg.C to prevent adhesion between rice grains.
Uniformly scattering 5.5g of Angel sweet distiller's yeast purchased from the market, stirring while scattering, loading the stirred cooked glutinous rice into a container, tightly pressing by hand to facilitate fermentation, sealing, and fermenting in a constant temperature oven at 32 ℃ for 36h until the alcoholic strength reaches 15 vol% for later use.
3. Initial fermentation Strain (15kg)
Taking 6.8kg of medium gluten flour (the wet gluten content is 28-32%), adding 0.067kg of commercially available Angel high dry yeast and 6.5kg of purified water, stirring and fermenting at the speed of 35 revolutions per minute, fermenting at 25 ℃ for 1h, adding 0.67kg of rice wine prepared in the step 2 and 1.0kg of lactic acid bacteria strain prepared in the step 1, continuing stirring and fermenting for 3h to obtain initial fermentation bacteria for later use.
4. Experimental fermentation (48kg)
Taking 15kg of medium gluten flour (the wet gluten content is 28-32%), adding 0.075kg of dry yeast, 15kg of the initial fermentation strain obtained in the step 3 and 14.3kg of purified water, stirring and fermenting at the speed of 35 revolutions per minute, fermenting for 1 hour at 25 ℃, adding 1.5kg of rice wine obtained in the step 2 and 2.25kg of lactic acid bacteria prepared in the step 1, continuing stirring and fermenting for 3 hours until the pH value reaches 3.9, and obtaining an experimental fermentation strain for later use.
5. Process formula
Taking 100kg of medium gluten flour (the wet gluten content is 28-32%), adding 30kg of experimental fermentation strain, and adding the mixture into a vacuum dough mixer;
adding 1.5kg salt into 25kg normal temperature water, stirring at 45 rpm for 3 min to obtain saline water
Vacuumizing until the vacuum degree reaches-0.06 Mpa, adding the prepared saline water into a vacuum dough kneading pot, stirring at the speed of 95r/min for 5 minutes, and then stirring at the speed of 65r/min for 6 minutes until uniform dough is formed. In the dough kneading process, the final material temperature is less than or equal to 35 ℃.
Adding water to knead dough to obtain dough. The dough was then allowed to set aside at a temperature of 30 ℃ for a period of 15 min.
And then, performing calendering, namely sequentially subjecting the dough after standing dough to 7 calendering steps:
the 1 st rolling is 360-degree impeller rolling, and the thickness is 4.0 +/-0.2 mm.
And the 2 nd to 7 th rolling is smooth roll rolling, the rolled strips are compression rolls with the thickness of 2.8mm, 2.0mm, 1.6mm, 1.3mm, 1.1mm and 0.9mm respectively, continuous rolling is carried out, the final thickness of the flour strip is controlled to be 0.9 +/-0.02 mm, the flour strip passes through a 1.0mm circular knife or a square knife, then the flour strip enters a drying room for drying, and finally cutting and automatic packaging are carried out.
And placing the dough sheet in a constant-temperature constant-humidity curing box for curing between the first rolling and the second rolling. Wherein the temperature of the constant-temperature constant-humidity curing box is 25 ℃, the relative humidity is 80%, and the curing time is 20 min.
And after the rolling is finished, obtaining the fermented fine dried noodles. The product is preserved at normal temperature, and the shelf life is 360 days.
Example 2
1. Preparation of Lactobacillus (3.25kg)
1.4g (equivalent to 0.10U unit activity) of lactic acid bacteria powder (lyophilized strain derived from DSM (Lactobacillus casei)) was weighed and dissolved in 100ml of distilled water, and the temperature of the water could not exceed 43 ℃ to obtain a lactic acid bacteria solution.
Mixing 1.48kg of plain flour, 1.77kg of water and 14mL of lactobacillus liquid uniformly, fermenting for 16h in a constant temperature oven at 38 ℃ to obtain lactobacillus strain for later use
2. Rice wine preparation (2.17kg)
Cleaning 1.2kg of glutinous rice, adding cold boiled water, soaking for 4h, and grinding rice grains with fingers for the soaking time.
Draining water from the soaked glutinous rice, placing into a stainless steel steaming tray, steaming in a steam box (temperature 105 deg.C, time 30min), washing with cold boiled water, and cooling to 30 deg.C to prevent adhesion between rice grains.
Uniformly scattering 5.5g of Angel sweet distiller's yeast purchased from the market, stirring while scattering, loading the stirred cooked glutinous rice into a container, tightly pressing by hand to facilitate fermentation, sealing, and fermenting in a constant temperature oven at 32 ℃ for 36h until the alcoholic strength reaches 15 vol% for later use.
3. Initial fermentation Strain (15kg)
Taking 6.8kg of medium gluten flour, adding 0.067kg of commercially available Angel high dry yeast and 6.5kg of purified water, stirring and fermenting at the speed of 35 revolutions per minute, fermenting at 25 ℃ for 1h, adding 0.67kg of self-made rice wine prepared in the step 2 and 1.0kg of lactic acid bacteria strain prepared in the step 1, stirring and fermenting for 3h to obtain initial fermentation bacteria strain for later use
4. Experimental fermentation (48kg)
Taking 15kg of plain flour, adding 0.075kg of dry yeast, 15kg of initial fermentation strain and 14.3kg of purified water, stirring and fermenting at the speed of 35 revolutions per minute, fermenting at 25 ℃ for 1h, adding 1.5kg of rice wine obtained in the step 2 and 2.25kg of lactic acid strain prepared in the step 1, further stirring and fermenting for 3h until the pH value reaches 3.9 to obtain an experimental fermentation strain for later use
5. Process formula
Taking 100kg of medium gluten flour (the wet gluten content is 28-32%), adding 30kg of experimental fermentation strain, and adding the mixture into a vacuum dough mixer;
adding 1.5kg salt into 25kg normal temperature water, stirring at 45 rpm for 3 min to obtain saline water
Vacuumizing to-0.06 Mpa, adding the prepared saline water into a vacuum dough kneading pot, stirring at 95r/min for 5min, and stirring at 65r/min for 6 min to form uniform dough. In the dough kneading process, the final material temperature is less than or equal to 35 ℃.
Adding water to knead dough to obtain dough. The dough was then allowed to set aside at a temperature of 30 ℃ for a period of 15 min.
And then, performing calendering, namely sequentially subjecting the dough after standing dough to 7 calendering steps:
the 1 st rolling is 360-degree impeller rolling, and the thickness is 4.0 +/-0.2 mm.
The 2 nd to 7 th rolling is smooth rolling, the thickness of the rolled strips is respectively 2.8mm, 2.0mm, 1.6mm, 1.3mm, 1.1mm and 0.95mm of compression roller, the final thickness of the flour strip is controlled to be 0.95 +/-0.02 mm through 7 continuous rolling, the flour strip passes through a 2.0mm square knife, and then the noodle is cut by a cutter and packaged
And placing the dough sheet in a constant-temperature constant-humidity curing box for curing between the first rolling and the second rolling. Wherein the temperature of the constant-temperature constant-humidity curing box is 25 ℃, the relative humidity is 80%, and the curing time is 20 min.
And after the rolling is finished, obtaining the fermented fresh noodles. Considering the injection of viable bacteria in the production formula, the fresh noodles are refrigerated at 5 deg.C for 5 days.
Example 3
Fermented fine dried noodles were obtained in the same manner as in example 1 except that the flour was changed to medium gluten flour and low gluten flour at a ratio of 1:1 (wet gluten content of low gluten flour: 24-28%). The obtained fermented fine dried noodles are softer and more elastic than the fermented fine dried noodles obtained in example 1.
Example 4
According to the method of the example 2, the flour is switched to the medium gluten flour and the low gluten flour in a ratio of 1:1 (the wet gluten content of the low gluten flour is 24-28%) under the same condition, and the fermented fresh noodles are obtained. The resulting fermented fresh noodles were softer and more elastic than the fermented fresh noodles obtained in example 2.
Example 5
Adjusting the content of the experimental fermentation strain in the formula from 30kg to 15kg according to the method of example 1 without changing other conditions, and obtaining the fermented fine dried noodles in the same way
Example 6
The method of example 2 was followed, with the other conditions unchanged, to adjust the content of the experimental fermentation strain in the formula from 30kg to 15kg, and to obtain fermented fresh noodles in the same manner
Comparative example 1
1. Preparation of Lactobacillus (2.8kg)
1.4g (equivalent to 0.10U unit activity) of lactic acid bacteria powder (lyophilized strain from DSM) was weighed and dissolved in 100ml of distilled water at a temperature of not more than 43 ℃ to obtain a lactic acid bacteria solution.
Mixing 1.27kg of plain flour, 1.53kg of water and 12mL of lactobacillus liquid uniformly, fermenting for 16h in a constant temperature oven at 38 ℃ to obtain lactobacillus strain for later use
2. Fermentation strain (30kg)
Adding 0.14kg dry yeast and 13.3kg purified water into 14kg of medium gluten flour, stirring at 35 rpm for fermentation, fermenting at 25 deg.C for 1 hr, adding 2.8kg lactic acid bacteria of step 1, stirring, and fermenting for 3 hr to obtain fermentation bacteria
2. Process formula
Taking 100kg of medium gluten flour (wet gluten content is 28-32%), adding 30kg of fermentation strain, and adding into a vacuum dough mixer;
adding 1.5kg salt into 25kg normal temperature water, stirring at 45 rpm for 3 min to obtain saline water
Vacuumizing until the vacuum degree reaches-0.06 Mpa, adding the prepared saline water into a vacuum dough kneading pot, stirring at the speed of 95r/min for 5 minutes, and then stirring at the speed of 65r/min for 6 minutes until uniform dough is formed. In the dough kneading process, the final material temperature is less than or equal to 35 ℃.
Adding water to knead dough to obtain dough. The dough was then allowed to set aside at a temperature of 30 ℃ for a period of 15 min.
And then, performing calendering, namely sequentially subjecting the dough after standing dough to 7 calendering steps:
the 1 st rolling is 360-degree impeller rolling, and the thickness is 4.0 +/-0.2 mm.
And the 2 nd to 7 th rolling is smooth roll rolling, the rolled strips are compression rolls with the thickness of 2.8mm, 2.0mm, 1.6mm, 1.3mm, 1.1mm and 0.9mm respectively, continuous rolling is carried out, the final thickness of the flour strip is controlled to be 0.9 +/-0.02 mm, the flour strip passes through a 1.0mm circular knife or a square knife, then the flour strip enters a drying room for drying, and finally cutting and automatic packaging are carried out.
And placing the dough sheet in a constant-temperature constant-humidity curing box for curing between the first rolling and the second rolling. Wherein the temperature of the constant-temperature constant-humidity curing box is 25 ℃, the relative humidity is 85%, and the curing time is 20 min.
And after the rolling is finished, obtaining the fermented fine dried noodles. But the product had a weak flavor as shown in Table 1
Comparative example 2
Adding 1.5kg salt and 1kg yeast into 30kg normal temperature water, stirring at 45 rpm for more than 3 min to obtain saline water
100kg of medium gluten flour (with wet gluten content of 28-32%) is put into a dough mixer, the dough mixer is vacuumized until the vacuum degree reaches-0.06 Mpa, the prepared saline water is added into a vacuum dough mixing pot, the dough mixing pot is stirred for 5 minutes at the speed of 95r/min, and then the dough mixing pot is stirred for 6 minutes at the speed of 65r/min per minute until uniform dough is formed. In the dough kneading process, the final material temperature is less than or equal to 35 ℃.
Adding water to knead dough to obtain dough. The dough was then rested for 15 minutes at a temperature of 30 ℃.
And then, performing calendering, namely sequentially subjecting the dough after standing dough to 7 calendering steps:
the 1 st rolling is 360-degree impeller rolling, and the thickness is 4.0 +/-0.2 mm.
And the 2 nd to 7 th rolling is smooth roll rolling, the rolled strips are compression rolls with the thickness of 2.8mm, 2.0mm, 1.6mm, 1.3mm, 1.1mm and 0.9mm respectively, continuous rolling is carried out, the final thickness of the flour strip is controlled to be 0.9 +/-0.02 mm, the flour strip passes through a 1.0mm circular knife or a square knife, then the flour strip enters a drying room for drying, and finally cutting and automatic packaging are carried out.
And placing the dough sheet in a constant-temperature constant-humidity curing box for curing between the first rolling and the second rolling. Wherein the temperature of the constant-temperature constant-humidity curing box is 25 ℃, the relative humidity is 80%, and the curing time is 15 min.
And after the rolling is finished, obtaining the fermented fine dried noodles. But the product had a weak flavor as shown in table 1.
Comparative example 3
According to the method of the comparative example 1, the flour is switched to the medium gluten flour and the low gluten flour in a ratio of 1:1 (the wet gluten content of the low gluten flour is 24-28 percent) without changing other conditions, and the fermented fresh noodles are obtained in the same way, but the flavor of the product is weak.
Comparative example 4
Fermented noodles were also obtained according to the method of comparative example 2, except that the conditions were not changed, and the flour was changed to low gluten flour (wet gluten content 24-28%), but the flavor of the product was weak. Comparative example 5
According to the method of comparative example 2, the yeast was removed without changing other conditions, and finally the white fine dried noodles were obtained by passing through a 1.0mm circular knife or a 3.0 square knife.
Examples of the experiments
1. The noodles prepared in the above examples and comparative examples were subjected to flavor measurement, and the results are shown in table 1.
TABLE 1 contribution of different fermenters to the flavour
The test method comprises the following steps: boiling the noodles in boiling water for 3 min and 30 s, taking out, and testing with a gas chromatography-mass spectrometer.
As can be seen from Table 1, the product of example 1 has a relatively high content of flavor substances compared to the comparative example, wherein alcohols are the main source of flavor of the product, ethyl acetate gives the product a good ester flavor (fruit flavor and ester flavor), aldehydes such as benzaldehyde and heptaldehyde can make the product display fruit flavor, and 2-pentylfuran is also an important flavor source. By combining the above flavor content, the overall flavor of the product of example 1 is superior to the products of comparative examples 1 and 2.
2. The above obtained noodles were subjected to easy digestion property measurement, and the results are shown in FIG. 1.
Wherein, in fig. 1, white fine dried noodles (3.0 square knife) and white fine dried noodles (1.0 round knife) are the noodles prepared in comparative example 5;
fermented fine dried noodles (1.0 round knife) were the noodles prepared in example 1.
3. The noodles obtained as above were subjected to sensory evaluation in a research and development evaluation room, 6 persons were evaluated, the examples and comparative examples were identified as 1, 2 and 3 …, and the noodles were boiled in boiling water for 3 minutes and 30 seconds, respectively, and the results were summarized in Table 2.
TABLE 2 sensory evaluation tables of examples and comparative examples
As can be seen from Table 2, the noodle formula of example 1 has the highest total score of 92 scores, the noodle of example 3 is softer and has slightly poorer toughness than that of example 1, the fresh noodle formula of example 2 has the highest total score, the noodle of example 3 is softer and has slightly poorer toughness than that of example 2, and in conclusion, the fresh noodle formula score is generally higher than that of the noodle formula, and the examples are superior to the comparative examples in aspects of appearance, smoothness and taste.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. The fermented noodles are characterized by being prepared from the following raw materials:
the experimental fermentation strain is prepared according to the following method:
A) preparing an initial fermentation strain:
adding the plain flour and the yeast into water, and stirring and fermenting;
then adding rice wine and lactic acid bacteria for continuous fermentation to obtain initial fermentation bacteria;
B) preparing experimental fermentation strains:
adding the plain flour, the yeast and the initial fermentation strain into water, and stirring for fermentation;
then adding rice wine and lactic acid bacteria to continue fermenting until the pH value is 3.9-4.0, and obtaining the experimental fermentation bacteria.
2. Fermented noodles according to claim 1, wherein the formulation of the initial fermentation broth is:
the formula of the experimental fermentation strain is as follows:
3. fermented noodles according to claim 1, characterized in that the preparation method of the lactic acid bacteria species is:
mixing lactic acid bacteria powder with water to obtain lactic acid bacteria liquid;
uniformly mixing the plain flour, water and lactic acid bacteria liquid, and fermenting to obtain lactic acid bacteria;
the activity of the lactic acid bacteria powder is 10-16 g/U;
the mass volume ratio of the lactic acid bacteria powder to water is 1.2-1.6 g: 80-120 ml;
the mass ratio of the flour to the water to the lactic acid bacteria liquid is (80-120): (80-120): (0.9 to 1.1);
the fermentation condition is that the fermentation is carried out for 15-18h at 37-39 ℃;
the preparation method of the rice wine comprises the following steps:
steaming the soaked sticky rice, washing with water for cooling, mixing with sweet distiller's yeast, fermenting, and refrigerating at 0-5 ℃ for later use, wherein the alcoholic strength is 10-20% vol.
4. A method for preparing fermented noodles according to any one of claims 1 to 3, comprising the steps of:
A) mixing flour, experimental fermentation strain, salt and water, and kneading in vacuum to obtain flocculent dough;
B) curing the flocculent noodles and then rolling to obtain dough sheets;
C) and sequentially carrying out secondary curing, continuous rolling and slitting on the dough sheet to obtain the noodles.
5. The method of claim 4, wherein the vacuum kneading is:
stirring the mixture for 5 to 8min at the speed of 80 to 100r/min under the vacuum degree of-0.06 Mpa.
6. The preparation method according to claim 4, wherein in the step B), the curing temperature is 20-25 ℃ and the curing time is 15-20 min.
7. The method according to claim 4, wherein in step B), the dough sheet obtained by calendering has a thickness of 4.0 ± 0.2 mm.
8. The preparation method according to claim 4, wherein in the step C), the temperature of the secondary curing is 20-25 ℃, the relative humidity is 80-90%, and the curing time is 15-30 min.
9. The manufacturing method according to claim 4, wherein in the step C), the continuous rolling is performed by sequentially passing through compression rollers with the specifications of 2.8mm, 2.0mm, 1.6mm, 1.3mm, 1.1mm and 0.95mm, and the thickness of the finally obtained dough sheet is 0.95 +/-0.02 mm.
10. The method of claim 4, further comprising drying and cutting after step C) to obtain fermented noodles.
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| CN113980847A (en) * | 2021-09-02 | 2022-01-28 | 中粮营养健康研究院有限公司 | Lactobacillus plantarum for improving noodle taste, leavening agent and application thereof as well as method for preparing flour product |
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| CN101558775A (en) * | 2008-11-29 | 2009-10-21 | 山东俚岛海洋科技股份有限公司 | Long-life kelp noodles and production method thereof |
| CN108208569A (en) * | 2016-12-15 | 2018-06-29 | 丰益(上海)生物技术研发中心有限公司 | Noodles and its production method |
| CN109770215A (en) * | 2019-03-25 | 2019-05-21 | 无锡华顺民生食品有限公司 | A kind of method and its converted products of fresh fermented glutinous rice and yeast cooperative fermentation production fermented rice cake |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101558775A (en) * | 2008-11-29 | 2009-10-21 | 山东俚岛海洋科技股份有限公司 | Long-life kelp noodles and production method thereof |
| CN108208569A (en) * | 2016-12-15 | 2018-06-29 | 丰益(上海)生物技术研发中心有限公司 | Noodles and its production method |
| CN109770215A (en) * | 2019-03-25 | 2019-05-21 | 无锡华顺民生食品有限公司 | A kind of method and its converted products of fresh fermented glutinous rice and yeast cooperative fermentation production fermented rice cake |
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| CN113980847A (en) * | 2021-09-02 | 2022-01-28 | 中粮营养健康研究院有限公司 | Lactobacillus plantarum for improving noodle taste, leavening agent and application thereof as well as method for preparing flour product |
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