CN114081132A - Preparation method of potato fermented noodles and product thereof - Google Patents
Preparation method of potato fermented noodles and product thereof Download PDFInfo
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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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
Abstract
The disclosure relates to the technical field of food fermentation, and discloses a preparation method of potato fermented noodles and a product thereof. The preparation method of the potato fermented noodles comprises the following steps: uniformly mixing the mashed potatoes with lactic acid bacteria, and performing first fermentation to obtain a first fermentation product; uniformly mixing the first fermented product with yeast, and performing second fermentation to obtain a second fermented product; uniformly mixing the second fermentation product, wheat flour and vital gluten, and performing proofing treatment to obtain dough; and (4) carrying out post-treatment on the dough to obtain the potato fermented noodles. According to the preparation method disclosed by the invention, the mashed potatoes are used for replacing the dried potato powder, and the mashed potatoes are sequentially fermented by adopting the lactic acid bacteria and the saccharomycetes in a microorganism step-by-step fermentation mode, so that the effects of improving the dough elasticity, the gluten strength and the processing performance of the fermented potato noodles and reducing the manufacturing cost are finally achieved.
Description
Technical Field
The disclosure relates to the technical field of food fermentation, for example to a preparation method of potato fermented noodles and a product thereof.
Background
The potato is the fourth major food crop in the world, not only contains abundant starch and can provide a large amount of heat, but also is rich in protein, amino acid and various bioactive substances; at the same time, potatoes are also an important source of dietary fiber, vitamins, minerals and phytonutrients. The protein content in the fresh potato tuber is 1.7-2.1%, and the protein of the potato contains abundant essential amino acids, such as lysine, threonine, tryptophan and the like, so that the potato tuber has high nutritional value and can make up the defects of noodles and rice in the aspect. The potato contains rich dietary fiber, not only can provide a large amount of heat, but also is beneficial to losing weight. The potatoes are also rich in vitamins and minerals, such as vitamin C, folic acid, vitamin B, potassium, etc. Potato tubers also contain a variety of active substances, such as polyphenols, flavones, anthocyanins, carotenoids, alkaloids, and the like. Therefore, the potato contains various abundant nutrient substances and is suitable for production and processing of food.
In 2015, the strategy target of potato staple food conversion is started in China, and the purpose is to process potatoes into staple foods such as steamed buns, noodles and rice noodles for consumption of the people. The noodles are health-care food which is simple to prepare, convenient to eat and rich in nutrition, can be used as staple food and fast food, and is one of the most common foods in China. However, the current preparation method of potato noodles mainly adds dry potato powder, and the finished product has the following disadvantages:
1. the dried potato powder has low moisture and crude protein content and high starch content, so that the dough elasticity and the gluten strength of the prepared potato noodles are reduced;
2. when the addition amount of the dried potato powder exceeds 25%, the prepared potato noodles are difficult to maintain the original processing characteristics of the noodles, and have poor qualities of color, toughness, viscosity, smoothness, taste and the like, so that the potato noodles are difficult to accept by consumers;
3. the processing cost of the dried potato powder is high, and the promotion of the potato staple food is not facilitated.
Therefore, there is a need in the art for a method for preparing potato noodles, which can not only improve dough elasticity, gluten strength and processability of potato noodles, but also reduce the production cost.
Disclosure of Invention
The purpose of the present disclosure is to overcome the disadvantages of the prior art, and to provide a method for preparing potato fermented noodles and a product thereof, so as to at least achieve the effects of improving dough elasticity, gluten strength and processability of the potato fermented noodles, and reducing the manufacturing cost.
The purpose of the present disclosure is realized by the following technical scheme:
in one aspect, a method for preparing potato fermented noodles is provided. The preparation method comprises the following steps: uniformly mixing the mashed potatoes with lactic acid bacteria, and performing first fermentation to obtain a first fermentation product; uniformly mixing the first fermented product with yeast, and performing second fermentation to obtain a second fermented product; uniformly mixing the second fermented product, wheat flour and vital gluten, and performing proofing treatment to obtain dough; and carrying out post-treatment on the dough to obtain the potato fermented noodles.
In conclusion, the preparation method provided by the disclosure achieves the effects of shortening the fermentation time and reducing the manufacturing cost while improving the dough elasticity, gluten strength and processability of the potato fermented noodles. The action principle of the preparation method provided by the present disclosure includes but is not limited to:
according to the first aspect, the mashed potatoes are adopted to replace dried potato powder to prepare the potato fermented noodles, so that the problem of high processing cost caused by the adoption of the dried potato powder can be solved, the addition amount of the mashed potatoes is increased, and the processing performance of the potato fermented noodles is guaranteed, so that the nutritive value of the potato fermented noodles is improved.
In a second aspect, the mashed potatoes are fermented by a microorganism step-by-step fermentation method: firstly, decomposing and utilizing substances such as starch, protein and the like in the mashed potatoes by utilizing the lactic acid bacteria, thereby improving the processing characteristics and the nutritional value of the potato fermented noodles and generating certain acidity flavor; secondly, the yeast is added to ferment to generate carbon dioxide, so that the structural characteristics of the potato fermented noodles are changed, and an even network structure is formed, thereby improving the dough elasticity and the gluten strength of the potato fermented noodles.
In this respect, it should be noted that, through the research of the inventor of the present disclosure, it is found that, in the above-mentioned microbial distribution fermentation method, the lactic acid bacteria is firstly used for fermentation, and then the yeast is used for fermentation, that is, the fermentation sequence of the lactic acid bacteria and the yeast is limited, so that the potato fermented noodles not only have unique and soft flavor, but also can improve the fermentation effect while shortening the fermentation time and reducing the addition amount of the bacterial, thereby better improving the quality of the potato fermented noodles, so as to make the potato fermented noodles tough and smooth, and have no broken strips and no muddy soup. Specific mechanisms include, but are not limited to:
1. compared with the growth cycle of the yeast, the growth cycle of the lactic acid bacteria is longer, and correspondingly, the fermentation cycle of the lactic acid bacteria is also longer, so that the problem that the lactic acid bacteria cannot fully act due to too short fermentation time can be avoided by fermenting with the lactic acid bacteria;
2. the lactic acid bacteria can ferment to produce acid, so that the acid produced by fermentation can be used for inhibiting the growth and reproduction of other putrefying bacteria earlier by fermenting the lactic acid bacteria, thereby avoiding the reduction of the quality of the potato fermented noodles caused by the pollution of the production environment;
3. because the growth cycle of the saccharomycetes is short, correspondingly, the fermentation cycle of the saccharomycetes is also short, on the basis, if the saccharomycetes is added in the whole fermentation process too early, mould is easy to breed, fermented mashed potatoes are easy to become excessively sticky, and the difficulty of subsequent manufacture is increased.
4. The yeast has an inhibiting effect on the growth of the lactic acid bacteria, but the acidic environment formed by acid production of the lactic acid bacteria has a promoting effect on the growth of the yeast, so that the fermentation by adopting the lactic acid bacteria firstly and then the yeast can improve the fermentation effect while reducing the addition amount of the strain and shortening the fermentation time.
In a third aspect, the proofing treatment is performed by adding the wheat flour and the wheat gluten to the second fermented product: firstly, the wheat gluten is composed of gliadin with small molecular weight, spherical shape and good extensibility and glutenin with large molecular weight, fibrous shape and strong elasticity, when the wheat gluten absorbs water, wet gluten with a network structure can be formed, and the wet gluten has good viscoelasticity, extensibility, thermal coagulability, emulsibility and film formability; on this basis, wheat gluten through can form the gluten ball after the fermentation treatment, like this, not only can shorten the time of fermentation treatment, can improve muscle, hydroscopicity and the resistant stirring nature of gained dough moreover, thereby improve formability, compliance, operability and the sense of touch of each intermediate product in the process of aftertreatment have finally reached the effect that improves the extensibility of potato fermentation noodle, reduces the boiling loss rate and the disconnected strip rate of potato fermentation noodle, prevents the moisture of potato fermentation noodle and loses and prolong the shelf life of potato fermentation noodle.
In some embodiments, the number of viable bacteria in the lactic acid bacteria is 1 × 1011cfu/g, wherein the mass ratio of the lactic acid bacteria to the mashed potatoes is 0.1-0.2: 100; and/or the number of viable bacteria in the yeast is 1 multiplied by 1011cfu/g, wherein the mass ratio of the yeast to the mashed potato is 0.15-0.25: 100.
In some of the above embodiments, the fermentation degrees of the first fermentation and the second fermentation can be controlled by limiting the number of viable bacteria and the addition amount of the lactic acid bacteria and the yeast, thereby ensuring the quality of the potato fermented noodles.
In some embodiments, the first fermentation comprises: first standing and fermenting; wherein the temperature of the first standing fermentation is 30-40 ℃, and the time of the first standing fermentation is 3-4 h.
In some embodiments, the second fermentation comprises: second standing and fermenting; and the temperature of the second standing fermentation is 25-35 ℃, and the time of the second standing fermentation is 1.5-2 h.
In some embodiments, the mass ratio of the wheat flour to the mashed potatoes is 100: 30-70; and/or the mass ratio of the wheat gluten to the wheat flour is 1-5: 100.
The amount of the wheat flour and the wheat gluten used can affect the quality and the taste of the potato fermented noodles.
For example, if the amount of the wheat flour is too high, the quality and the taste of the potato fermented noodles are degraded; for another example, if the amount of the gluten is too high, the volume and surface smoothness of the potato fermented noodles are reduced, and the gluten strength is too high, thereby affecting the taste.
In some embodiments, the temperature of the proofing treatment is 30-35 ℃, and the time of the proofing treatment is 30-60 min.
In some embodiments, a method of making the mashed potatoes comprises: selecting fresh potatoes, cleaning, peeling and slicing to obtain potato chips; steam heating the potato chips until the potato chips are steamed to obtain cooked potato chips; mashing the cooked potato slices, and cooling to obtain the mashed potato.
In some embodiments, the cooked potato slices which are not cooled yet have more moisture and starch which is not aged yet have higher viscosity and stronger plasticity, and on the basis, the cooked potato slices are directly mashed, so that the mashing operation difficulty can be reduced, and the obtained mashed potatoes are finer and more uniform, so that the contact area between the mashed potatoes and various strains (such as the lactic acid bacteria and/or the yeast) in the fermentation process (such as the first standing fermentation and/or the second standing fermentation) can be increased, and the effects of enhancing the fermentation effect and shortening the fermentation time are finally achieved.
In some embodiments, the steam heating temperature is 95-110 ℃, and the steam heating time is 20-35 min; and/or, the cooling is to cool the mashed cooked potato chips to 20-40 ℃.
In some embodiments, the post-processing comprises: tabletting, slitting and drying. Wherein the drying comprises: first drying, second drying, third drying and fourth drying; the temperature of the first drying is 25-30 ℃, the humidity of the first drying is 65% -75%, and the time of the first drying is 25-35 min; the temperature of the second drying is 30-35 ℃, the humidity of the second drying is 75% -85%, and the time of the second drying is 30-40 min; the temperature of the third drying is 35-40 ℃, the humidity of the third drying is 70% -80%, and the time of the third drying is 25-35 min; the temperature of the fourth drying is 25-30 ℃, the humidity of the fourth drying is 50% -60%, and the time of the fourth drying is 80-90 min.
In another aspect, a potato fermented noodle is provided. The potato fermented noodles are prepared by the preparation method of any one of the above embodiments.
The beneficial effects of this disclosure are:
1. the preparation method of the potato fermented noodles adopts the mashed potatoes to replace potato dry powder to prepare the potato fermented noodles, not only can avoid the problem of high processing cost caused by the adoption of the potato dry powder, but also can ensure the processing performance of the potato fermented noodles while improving the addition of the mashed potatoes, thereby improving the nutritive value of the potato fermented noodles.
2. According to the preparation method of the potato fermented noodles, the potato paste is fermented by adopting a microorganism step-by-step fermentation method, and the lactic acid bacteria are used for decomposing and utilizing substances such as starch, protein and the like in the potato paste, so that the processing characteristics and the nutritional value of the potato fermented noodles are improved, and a certain acidity flavor is generated.
3. According to the preparation method of the potato fermented noodles, the lactic acid bacteria are adopted for fermentation firstly, and then the yeast is adopted for fermentation, so that the potato fermented noodles have unique and soft flavor, the fermentation time can be shortened, the addition amount of the bacteria can be reduced, and the fermentation effect can be improved, so that the quality of the potato fermented noodles can be better improved, and the potato fermented noodles are tough and smooth, and are not broken and are not muddy.
4. According to the preparation method of the potato fermented noodles, the conditions of the first standing fermentation and the second standing fermentation are optimized, so that the effects of improving the nutrition and the taste of the potato fermented noodles and improving the quality and the flavor of the potato fermented noodles are achieved.
Detailed Description
Technical solutions in some embodiments of the present disclosure will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present disclosure, and not all of the embodiments. All other embodiments obtained by a person of ordinary skill in the art based on the embodiments provided by the present disclosure belong to the protection scope of the present disclosure.
Throughout the specification and claims, the term "comprising" is to be interpreted in an open, inclusive sense, i.e., as "including, but not limited to," unless the context requires otherwise.
The terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature.
In describing some embodiments, the expression "a and/or B" may be used. It is readily understood that "a and/or B" includes the following three combinations: a alone, B alone, and a combination of A and B.
As used herein, "equal" includes the stated case and cases that approximate the stated case to within an acceptable range of deviation as determined by one of ordinary skill in the art in view of the measurement in question and the error associated with the measurement of the particular quantity (i.e., the limitations of the measurement system). For example, "equal" includes absolute equal and approximately equal, where the difference between the two, which may be equal within an acceptable deviation of approximately equal, is less than or equal to 5% of either.
Example 1
A method for preparing potato fermented noodles comprises: S1-S8.
S1, selecting fresh potatoes, and carrying out cleaning, peeling and slicing on the potatoes to obtain potato chips;
s2, steam heating is carried out on the potato chips until the potato chips are steamed to be cooked, so that cooked potato chips are obtained; wherein the steam heating temperature is 95 deg.C, and the time is 20 min;
s3, mashing the cooked potato chips, and cooling to 20 ℃ to obtain mashed potato;
s4, uniformly mixing the mashed potatoes with lactic acid bacteria, and performing first standing fermentation to obtain a first fermented product; wherein the viable count of lactobacillus is 1 × 1011cfu/g, wherein the mass ratio of the lactic acid bacteria to the mashed potatoes is 0.1: 100; the temperature of the first standing fermentation is 30 ℃, and the time is 3 hours;
s5, uniformly mixing the first fermented product with yeast, and performing second standing fermentation to obtain a second fermented product; wherein the number of viable bacteria in yeast is 1 × 1011cfu/g, wherein the mass ratio of the saccharomycetes to the mashed potatoes is 0.15: 100; the temperature of the second standing fermentation is 25 ℃, and the time is 1.5 h;
s6, uniformly mixing the second fermentation product, wheat flour and vital gluten, and performing proofing treatment to obtain dough; wherein the mass ratio of the wheat flour to the mashed potatoes is 100: 30; the mass ratio of the wheat gluten to the wheat flour is 1: 100; the temperature of the fermentation treatment is 30 ℃, and the time is 30 min;
s7, tabletting and slitting are carried out on the dough to obtain noodles to be dried;
s8, sequentially carrying out first drying, second drying, third drying and fourth drying on the noodles to be dried to obtain the noodles; wherein the temperature of the first drying is 25 ℃, the humidity is 65%, and the time is 25 min; the temperature of the second drying is 30 ℃, the humidity is 75%, and the time is 30 min; the temperature of the third drying is 35 ℃, the humidity is 70%, and the time is 25 min; the fourth drying temperature is 25 deg.C, humidity is 50%, and time is 80 min.
Example 2
A method for preparing potato fermented noodles comprises: S1-S8.
S1, selecting fresh potatoes, and carrying out cleaning, peeling and slicing on the potatoes to obtain potato chips;
s2, steam heating is carried out on the potato chips until the potato chips are steamed to be cooked, so that cooked potato chips are obtained; wherein the steam heating temperature is 102 deg.C, and the time is 28 min;
s3, mashing the cooked potato chips, and cooling to 30 ℃ to obtain mashed potato;
s4, uniformly mixing the mashed potatoes with lactic acid bacteria, and performing first standing fermentation to obtain a first fermented product; wherein the viable count of lactobacillus is 1 × 1011cfu/g, wherein the mass ratio of the lactic acid bacteria to the mashed potatoes is 0.15: 100; the temperature of the first standing fermentation is 35 ℃, and the time is 3.5 h;
s5, uniformly mixing the first fermented product with yeast, and performing second standing fermentation to obtain a second fermented product; wherein the number of viable bacteria in yeast is 1 × 1011cfu/g, wherein the mass ratio of the saccharomycetes to the mashed potatoes is 0.2: 100; the temperature of the second standing fermentation is 30 ℃, and the time is 1.75 h;
s6, uniformly mixing the second fermentation product, wheat flour and vital gluten, and performing proofing treatment to obtain dough; wherein the mass ratio of the wheat flour to the mashed potatoes is 100: 50; the mass ratio of the wheat gluten to the wheat flour is 3: 100; the temperature of the fermentation treatment is 33 ℃, and the time is 45 min;
s7, tabletting and slitting are carried out on the dough to obtain noodles to be dried;
s8, sequentially carrying out first drying, second drying, third drying and fourth drying on the noodles to be dried to obtain the noodles; wherein the temperature of the first drying is 28 ℃, the humidity is 70%, and the time is 30 min; the temperature of the second drying is 33 ℃, the humidity is 80%, and the time is 35 min; the temperature of the third drying is 37 ℃, the humidity is 75%, and the time is 30 min; the temperature of the fourth drying is 27 deg.C, humidity is 55%, and time is 85 min.
Example 3
A method for preparing potato fermented noodles comprises: S1-S8.
S1, selecting fresh potatoes, and carrying out cleaning, peeling and slicing on the potatoes to obtain potato chips;
s2, steam heating is carried out on the potato chips until the potato chips are steamed to be cooked, so that cooked potato chips are obtained; wherein the steam heating temperature is 110 deg.C, and the time is 35 min;
s3, mashing the cooked potato chips, and cooling to 40 ℃ to obtain mashed potato;
s4, uniformly mixing the mashed potatoes with lactic acid bacteria, and performing first standing fermentation to obtain a first fermented product; wherein the viable count of lactobacillus is 1 × 1011cfu/g, wherein the mass ratio of the lactic acid bacteria to the mashed potatoes is 0.2: 100; the temperature of the first standing fermentation is 40 ℃, and the time is 4 hours;
s5, uniformly mixing the first fermented product with yeast, and performing second standing fermentation to obtain a second fermented product; wherein the number of viable bacteria in yeast is 1 × 1011cfu/g, wherein the mass ratio of the saccharomycetes to the mashed potatoes is 0.25: 100; the temperature of the second standing fermentation is 35 ℃, and the time is 2 hours;
s6, uniformly mixing the second fermentation product, wheat flour and vital gluten, and performing proofing treatment to obtain dough; wherein the mass ratio of the wheat flour to the mashed potatoes is 100: 70; the mass ratio of the wheat gluten to the wheat flour is 5: 100; the temperature of the fermentation treatment is 35 ℃, and the time is 60 min;
s7, tabletting and slitting are carried out on the dough to obtain noodles to be dried;
s8, sequentially carrying out first drying, second drying, third drying and fourth drying on the noodles to be dried to obtain the noodles; wherein the temperature of the first drying is 30 ℃, the humidity is 75%, and the time is 35 min; the temperature of the second drying is 35 ℃, the humidity is 85 percent, and the time is 40 min; the temperature of the third drying is 40 ℃, the humidity is 80%, and the time is 35 min; the fourth drying temperature is 30 deg.C, humidity is 60%, and time is 90 min.
Comparative example 1
Comparison was made using the present disclosure example 2 with comparative example 1, wherein comparative example 1 differs from example 2 in that:
1) comparative example 1 did not include S4 of example 2;
2) comparative example 1S 5 of example 2 was replaced with: uniformly mixing the mashed potatoes with saccharomycetes, and performing second standing fermentation to obtain a second fermented product;
other conditions such as the number and amount of viable bacteria of yeast, the conditions of the second standing fermentation, the selection and amount of the remaining materials, and the process steps are the same as those in example 2 of the present disclosure (compared to example 2, in this comparative example, lactic acid bacteria are not added to perform the first standing fermentation, which is used to prove that the quality of the potato fermented noodles prepared by the preparation method of the present disclosure is better).
Comparative example 2
Comparison is performed between the example 2 of the present disclosure and the comparative example 2, wherein the comparative example 2 is different from the example 2 in that:
1) comparative example 2 did not include S5 of example 2;
2) comparative example 2S 6 of example 2 was replaced with: uniformly mixing the first fermentation product, wheat flour and wheat gluten, and performing proofing treatment to obtain dough; wherein the mass ratio of the wheat gluten to the wheat flour is 3: 100.
Other conditions such as the amount of wheat flour, the proofing conditions, the selection and amount of the remaining materials, the process steps, etc. were the same as in example 2 of the present disclosure (this comparative example was compared to example 2, yeast was not added to perform the second standing fermentation for proving that the quality of the potato fermented noodles prepared by the preparation method of the present disclosure was better).
Comparative example 3
Comparison is made between example 2 and comparative example 3 using the present disclosure, wherein comparative example 3 differs from example 2 in that:
1) comparative example 2 did not contain S4 and S5 of example 2;
2) comparative example 2S 6 of example 2 was replaced with: uniformly mixing the mashed potato, the wheat flour and the vital gluten, and performing proofing treatment to obtain dough; wherein the mass ratio of the wheat gluten to the wheat flour is 3: 100.
Other conditions such as the amount of wheat flour, the proofing condition, the selection and amount of the residual materials, the processing steps and the like are the same as those in the embodiment 2 of the present disclosure (compared with the embodiment 2, the potato mash is subjected to standing fermentation without adding lactic acid bacteria and yeast, which is used for proving that the quality of the potato fermented noodles prepared by the preparation method of the present disclosure is better).
Comparative example 4
Comparison was made using the present disclosure, example 2, and comparative example 4, wherein comparative example 4 differs from example 2 in that:
1) comparative example 4S 4 of example 2 was replaced with: uniformly mixing the mashed potatoes with saccharomycetes, and performing second standing fermentation to obtain a first fermented product;
2) comparative example 4S 5 of example 2 was replaced with: and uniformly mixing the first fermented product and the lactic acid bacteria, and performing first standing fermentation to obtain a second fermented product.
Other conditions such as the viable count and the amount of yeast, the conditions of the second standing fermentation, the viable count and the amount of lactic acid bacteria, the conditions of the first standing fermentation, the selection and the amount of residual materials, the process steps and the like are the same as those in the embodiment 2 of the present disclosure (compared with the embodiment 2, the sequence of fermentation by using lactic acid bacteria and yeast is changed to prove that the potato fermented noodles prepared by the preparation method of the present disclosure have better quality).
Comparative example 5
Comparison was made using the present disclosure, example 2, and comparative example 5, wherein comparative example 5 differs from example 2 in that:
1) comparative example 5S 4 and S5 of example 2 were replaced with: uniformly mixing lactic acid bacteria, saccharomycetes and mashed potato, and standing and fermenting in one step to obtain a fermented product; wherein the temperature of the one-step standing fermentation is 32 ℃, and the time is 3 hours;
2) comparative example 5S 6 of example 2 was replaced with: uniformly mixing the fermented product, wheat flour and vital gluten, and performing proofing treatment to obtain dough; wherein the mass ratio of the wheat gluten to the wheat flour is 3: 100.
Other conditions such as the viable count and the amount of yeast, the viable count and the amount of lactic acid bacteria, the amount of wheat flour, the proofing conditions, the selection and the amount of the residual materials, the process steps and the like are the same as those in the embodiment 2 of the present disclosure (compared with the embodiment 2, in the comparative example, the potato fermented noodles prepared by the preparation method of the present disclosure are proved to have better quality by simultaneously fermenting lactic acid bacteria and yeast).
Comparative example 6
Comparison was made using the present disclosure, example 2, and comparative example 6, wherein comparative example 6 differs from example 2 in that:
the time for the first standing fermentation in comparative example 6 was 2.5 hours.
Other conditions such as temperature of the first stationary fermentation, selection and usage amount of materials, and process steps are the same as those in example 2 of the present disclosure (the time of the first stationary fermentation is too short compared with example 2 in this comparative example, which is used to prove that the potato fermented noodles prepared by the preparation method of the present disclosure have better quality).
Comparative example 7
Comparison was made using the present disclosure, example 2, with comparative example 7, wherein comparative example 7 differs from example 2 in that:
the time for the first standing fermentation in comparative example 7 was 4.5 hours.
Other conditions such as the temperature of the first standing fermentation, the selection and the dosage of the materials, the process steps and the like are the same as those in the example 2 of the present disclosure (compared with the example 2, the time of the first standing fermentation is too long, which is used for proving that the quality of the potato fermented noodles prepared by the preparation method of the present disclosure is better).
Comparative example 8
The comparison is carried out by adopting the embodiment 2 and the comparative example 8 of the disclosure, wherein the comparative example 8 is different from the embodiment 2 in that:
the time for the second standing fermentation in comparative example 8 was 1 hour.
Other conditions such as temperature, selection and dosage of materials, and process steps of the second stationary fermentation are the same as those in example 2 of the present disclosure (the time for the second stationary fermentation is too short compared with example 2 in this comparative example, which is used to prove that the potato fermented noodles prepared by the preparation method of the present disclosure have better quality).
Comparative example 9
Comparison is made between example 2 and comparative example 9 of the present disclosure, wherein comparative example 9 differs from example 2 in that:
the time for the second standing fermentation in comparative example 9 was 2.5 hours.
Other conditions such as the temperature, the selection and the dosage of the materials, the process steps and the like of the second standing fermentation are the same as those in the example 2 of the present disclosure (compared with the example 2, the time of the second standing fermentation is too long, which is used for proving that the quality of the potato fermented noodles prepared by the preparation method of the present disclosure is better).
Comparative example 10
The comparison is made between example 2 and comparative example 10 of the present disclosure, wherein the comparative example 10 is different from example 2 in that:
comparative example 10 the wheat flour and the wheat gluten in example 2 were replaced with flour; the total mass of the wheat flour and the wheat gluten in example 2 was equal to that of the flour in comparative example 10.
Other conditions such as the fermentation treatment conditions, the selection and the amount of the remaining materials, the process steps and the like are the same as those in example 2 of the present disclosure (in comparison with example 2, wheat flour and wheat gluten are replaced by flour to prove that the potato fermented noodles prepared by the preparation method of the present disclosure have better quality).
Comparative example 11
Comparison is made between example 2 and comparative example 11 using the present disclosure, wherein comparative example 11 differs from example 2 in that:
the mass ratio of wheat flour to mashed potato in comparative example 11 was 200: 50.
Other conditions such as selection and usage of the remaining materials, process steps and the like are the same as those in example 2 of the present disclosure (in this comparative example, too much amount of wheat flour is used to prove that the quality of the potato fermented noodles prepared by the preparation method of the present disclosure is better compared with example 2).
Comparative example 12
Comparison was made using the present disclosure, example 2, with comparative example 12, wherein comparative example 12 differs from example 2 in that:
the mass ratio of wheat flour to mashed potato in comparative example 12 was 50: 50.
Other conditions such as selection and amount of remaining materials, process steps, etc. were the same as in example 2 of the present disclosure (the present comparative example uses an excessively small amount of wheat flour, compared to example 2, to prove that the potato fermented noodles prepared by the preparation method of the present disclosure have better quality).
Comparative example 13
Comparison is made between example 2 and comparative example 13 of the present disclosure, wherein comparative example 13 differs from example 2 in that:
the mass ratio of wheat gluten to wheat flour in comparative example 13 was 5.5: 100.
Other conditions such as selection and dosage of residual materials, process steps and the like are the same as those in the example 2 of the present disclosure (compared with the example 2, the dosage of the vital gluten is too large to prove that the quality of the potato fermented noodles prepared by the preparation method of the present disclosure is better).
Comparative example 14
The comparison is made between example 2 and comparative example 14, wherein the comparative example 14 is different from example 2 in that:
the mass ratio of wheat gluten to wheat flour in comparative example 14 was 0.5: 100.
Other conditions such as selection and dosage of residual materials, process steps and the like are the same as those in the example 2 of the present disclosure (compared with the example 2, the dosage of the vital gluten is too small, which is used for proving that the quality of the potato fermented noodles prepared by the preparation method of the present disclosure is better).
Test effects
1. In order to verify the effect of the preparation method of the present disclosure on improving the quality of potato fermented noodles, examples 1 to 3 and comparative examples 1 to 14 were divided into 17 groups, and the sensory quality, cooking loss rate, noodle breakage rate, and broth condition of each group of noodles were tested, respectively. The test method comprises the following steps:
1) determination of sensory quality
Selecting 15 specially trained food reviewers to form a sensory evaluation group, and evaluating the color, appearance, mouthfeel, smoothness and taste of each group of noodles according to the following evaluation criteria:
-colour: full score is 10 min; the noodle is normal in color and bright: 8.5-10 min; the noodles are generally bright: 6-8.4 min; dark color and poor brightness of the noodles: 1-6 minutes;
-an apparent: the full score is 25 points; the noodle has smooth surface and compact structure: 21-25 minutes; the noodle structure is general: 15-21 minutes; the noodles are coarse, swollen and seriously deformed: 1-15 minutes;
-mouthfeel: the full score is 25 points; the noodles are chewy and do not stick to teeth: 21-25 minutes; the noodles are chewy and slightly sticky: 15-21 minutes; poor chewing and tooth sticking of the noodles: 1-15 minutes;
smoothness: the full score is 20 points; the noodle has smooth taste: 17-20 min; the noodle has smooth mouthfeel: 12-17 min; poor smoothness of the noodles: 1-12 minutes;
-taste: the full score is 20 points; the noodles have fresh potato flavor: 17-20 min; the noodles have no peculiar smell basically, and the flavor of the potatoes is general: 12-17 min; the noodles have peculiar smell and light potato flavor: 1 to 12 minutes.
It should be noted that the scores of all indexes (including color, appearance, mouthfeel, smoothness and taste) are all 15 food reviewers giving the average score of the index, and the total of the sensory quality is the sum of the average scores of all indexes.
2) Measurement of cooking loss ratio
The cooking loss rate is calculated by the following formula:
in the formula, X represents the cooking loss rate,%;
m1the mass of the cooked noodle soup is g;
m2g, the mass of the cooked soup after being dried;
m is the mass of the added noodles before cooking, g.
3) Determination of the breakage Rate
The calculation formula of the broken strip rate is as follows:
in the formula, Y represents the breaking rate percent;
n is the number of the cut noodles after cooking;
n is the number of the added noodles before cooking.
The results are shown in the following table:
from the above table, it can be seen that:
1) the noodles in examples 1 to 3 (particularly example 2) were significantly improved in sensory quality, significantly reduced in cooking loss rate and noodle breakage rate, and significantly improved in the case of muddy soup, as compared with the noodles in comparative examples 1 to 14. This demonstrates that the preparation method of the present disclosure can improve the quality of potato fermented noodles, including processability, dough elasticity, gluten strength, and the like.
2) The quality of the noodles in comparative examples 1 to 2 was superior to that of the noodles in comparative example 3, but inferior to those of the noodles in examples 1 to 3 and comparative examples 4 to 5; that is, regarding the quality of the noodles, the improvement effect of fermentation of the mashed potatoes by adding the lactic acid bacteria or the yeast alone is better than the improvement effect of fermentation without adding the lactic acid bacteria or the yeast, but the improvement effect of fermentation without adding the lactic acid bacteria or the yeast is not better than the improvement effect of fermentation with adding the lactic acid bacteria or the yeast. This demonstrates that the preparation method of the present disclosure achieves the effect of improving the quality of potato fermented noodles by fermenting mashed potatoes with the addition of lactic acid bacteria and yeast.
3) The quality of the noodles in examples 1 to 3 was superior to that of the noodles in comparative examples 4 to 5; that is, the effect of improving the quality of noodles by simultaneously adding yeast and lactic acid bacteria is superior to the effect of improving noodles by sequentially fermenting them with yeast and lactic acid bacteria, but is inferior to the effect of improving noodles by sequentially fermenting them with lactic acid bacteria and yeast. This demonstrates that the preparation method of the present disclosure achieves the effect of improving the quality of potato fermented noodles by performing distributed fermentation on potato mash through adding lactic acid bacteria and yeast, and defining the fermentation sequence of lactic acid bacteria and yeast.
4) The quality of the noodles in examples 1 to 3 was superior to that of the noodles in comparative examples 6 to 9. This demonstrates that the preparation method of the present disclosure achieves the effect of improving potato fermented noodles by limiting the time of the first stationary fermentation and the second stationary fermentation.
5) The quality of the noodles in examples 1 to 3 was superior to that of the noodles in comparative example 10. This demonstrates that the preparation method of the present disclosure achieves the effect of improving potato fermented noodles by adding wheat flour and wheat gluten.
6) The quality of the noodles in examples 1 to 3 was superior to that of the noodles in comparative examples 11 to 14. This demonstrates that the preparation method of the present disclosure achieves the effect of improving potato fermented noodles by limiting the addition amount of wheat flour and wheat gluten.
In conclusion, the preparation method of the potato fermented noodles and the product thereof at least achieve the effects of improving dough elasticity, gluten strength and processability of the potato fermented noodles and reducing the manufacturing cost.
The foregoing is illustrative of the preferred embodiments of this disclosure, and it is to be understood that this disclosure is not limited to the precise form disclosed herein and that various other combinations, modifications, and environments may be resorted to, falling within the scope of the concept as described herein, as may be modified by the teachings or knowledge of the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the spirit and scope of the disclosure, which is to be protected by the following claims.
Claims (10)
1. A preparation method of potato fermented noodles is characterized by comprising the following steps:
uniformly mixing the mashed potatoes with lactic acid bacteria, and performing first fermentation to obtain a first fermentation product;
uniformly mixing the first fermented product with yeast, and performing second fermentation to obtain a second fermented product;
uniformly mixing the second fermented product, wheat flour and vital gluten, and performing proofing treatment to obtain dough;
and carrying out post-treatment on the dough to obtain the potato fermented noodles.
2. The production method according to claim 1,
the number of viable bacteria in the lactobacillus is 1 × 1011cfu/g, wherein the mass ratio of the lactic acid bacteria to the mashed potatoes is 0.1-0.2: 100; and/or the presence of a gas in the gas,
the number of viable bacteria in the yeast is 1 × 1011cfu/g, wherein the mass ratio of the yeast to the mashed potato is 0.15-0.25: 100.
3. The method of manufacturing according to claim 2, wherein the first fermentation comprises:
first standing and fermenting;
wherein the temperature of the first standing fermentation is 30-40 ℃, and the time of the first standing fermentation is 3-4 h.
4. The method of claim 2, wherein the second fermentation comprises:
second standing and fermenting;
and the temperature of the second standing fermentation is 25-35 ℃, and the time of the second standing fermentation is 1.5-2 h.
5. The production method according to any one of claims 1 to 4,
the mass ratio of the wheat flour to the mashed potato is 100: 30-70; and/or the presence of a gas in the gas,
the mass ratio of the wheat gluten to the wheat flour is 1-5: 100.
6. The production method according to claim 5,
the temperature of the fermentation treatment is 30-35 ℃, and the time of the fermentation treatment is 30-60 min.
7. A method of preparing the mashed potatoes according to any one of claims 1 to 4, wherein the method of preparing the mashed potatoes comprises:
selecting fresh potatoes, cleaning, peeling and slicing to obtain potato chips;
steam heating the potato chips until the potato chips are steamed to obtain cooked potato chips;
mashing the cooked potato slices, and cooling to obtain the mashed potato.
8. The production method according to claim 7,
the steam heating temperature is 95-110 ℃, and the steam heating time is 20-35 min; and/or the presence of a gas in the gas,
and in the cooling step, the mashed cooked potato chips are cooled to 20-40 ℃.
9. The method according to any one of claims 1 to 4, wherein the post-treatment comprises:
tabletting, slitting and drying;
wherein the drying comprises: first drying, second drying, third drying and fourth drying;
the temperature of the first drying is 25-30 ℃, the humidity of the first drying is 65% -75%, and the time of the first drying is 25-35 min;
the temperature of the second drying is 30-35 ℃, the humidity of the second drying is 75% -85%, and the time of the second drying is 30-40 min;
the temperature of the third drying is 35-40 ℃, the humidity of the third drying is 70% -80%, and the time of the third drying is 25-35 min;
the temperature of the fourth drying is 25-30 ℃, the humidity of the fourth drying is 50% -60%, and the time of the fourth drying is 80-90 min.
10. A potato fermented noodle characterized by being produced by the production method according to any one of claims 1 to 9.
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| CN112869008A (en) * | 2021-02-05 | 2021-06-01 | 四川农业大学 | Noodles based on fermented mashed potatoes and preparation method thereof |
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| CN104814391A (en) * | 2015-05-12 | 2015-08-05 | 李永让 | Noodles with potatoes and preparation method of noodles |
| CN105146331A (en) * | 2015-09-29 | 2015-12-16 | 中国包装和食品机械有限公司 | Making technology for potato noodles |
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