CN114794371A - Fruit and vegetable coarse cereal sandwich noodles rich in probiotics and preparation method thereof - Google Patents
Fruit and vegetable coarse cereal sandwich noodles rich in probiotics and preparation method thereof Download PDFInfo
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- CN114794371A CN114794371A CN202210340422.8A CN202210340422A CN114794371A CN 114794371 A CN114794371 A CN 114794371A CN 202210340422 A CN202210340422 A CN 202210340422A CN 114794371 A CN114794371 A CN 114794371A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 63
- 235000013339 cereals Nutrition 0.000 title claims abstract description 62
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 50
- 239000006041 probiotic Substances 0.000 title claims abstract description 38
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 48
- 241000209140 Triticum Species 0.000 claims abstract description 29
- 235000021307 Triticum Nutrition 0.000 claims abstract description 29
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 27
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 24
- 108010068370 Glutens Proteins 0.000 claims abstract description 17
- 235000021312 gluten Nutrition 0.000 claims abstract description 17
- 239000011780 sodium chloride Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims description 24
- 238000001125 extrusion Methods 0.000 claims description 15
- 150000001875 compounds Chemical class 0.000 claims description 11
- 235000013399 edible fruits Nutrition 0.000 claims description 10
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- 238000004898 kneading Methods 0.000 claims description 8
- 238000007873 sieving Methods 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 6
- 244000045195 Cicer arietinum Species 0.000 claims description 5
- 235000010523 Cicer arietinum Nutrition 0.000 claims description 5
- 244000130270 Fagopyrum tataricum Species 0.000 claims description 5
- 235000014693 Fagopyrum tataricum Nutrition 0.000 claims description 5
- 244000157072 Hylocereus undatus Species 0.000 claims description 5
- 235000018481 Hylocereus undatus Nutrition 0.000 claims description 5
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 5
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 5
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 5
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 5
- 244000062793 Sorghum vulgare Species 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 229940012969 lactobacillus fermentum Drugs 0.000 claims description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 5
- 235000019713 millet Nutrition 0.000 claims description 5
- 230000000529 probiotic effect Effects 0.000 claims description 3
- 235000000832 Ayote Nutrition 0.000 claims description 2
- 240000004244 Cucurbita moschata Species 0.000 claims description 2
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 2
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- 244000300264 Spinacia oleracea Species 0.000 claims description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims description 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 2
- 235000015136 pumpkin Nutrition 0.000 claims description 2
- 235000015192 vegetable juice Nutrition 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 4
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- 230000029087 digestion Effects 0.000 abstract description 3
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- 238000010411 cooking Methods 0.000 description 5
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- 241001391944 Commicarpus scandens Species 0.000 description 3
- 235000009392 Vitis Nutrition 0.000 description 3
- 241000219095 Vitis Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 230000009102 absorption Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000010030 laminating Methods 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
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Classifications
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- 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
- A23L7/11—Filled, stuffed or multilayered pasta
-
- 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
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
- A23P30/25—Co-extrusion of different 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/143—Fermentum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Manufacturing & Machinery (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention belongs to the field of noodle processing, and particularly relates to fruit and vegetable coarse cereal sandwich noodles rich in probiotics and a preparation method thereof. The technical scheme is as follows: fruit and vegetable coarse cereal sandwich noodles rich in probiotics comprise the following raw materials: wheat flour, coarse cereal flour, fermented fruit and vegetable juice, vital gluten and 1.5% sodium chloride solution. The preparation method of the noodles comprises the following steps: the coarse cereal flour, the fermented fruit and vegetable juice, the wheat gluten and dough are used as a filling material after fermentation, the wheat flour, a 1.5% sodium chloride solution and the dough are used as a wrapping material after fermentation, and the mixture is extruded and molded by a multifunctional filling machine. The invention has the advantages of fine and smooth taste, rich nutrition, capability of adjusting intestinal flora, contribution to digestion and absorption, rich probiotics and the like.
Description
Technical Field
The invention belongs to the field of noodle processing, and particularly relates to fruit and vegetable coarse cereal sandwich noodles rich in probiotics and a preparation method thereof.
Background
With the improvement of living standard of people, people pay more attention to health care problems, and have higher requirements on food, namely nutrition, mouthfeel and health care functionality. The nutrition-enriched sandwich noodles marked by the coarse cereal powder and the fruit and vegetable powder are popular among people, but most of the coarse cereal and fruit and vegetable are added conceptually, and the actual addition amount and functions are greatly reduced. The addition of the coarse cereals causes the noodles not to be chewy, the noodles are easy to break and paste in the cooking process, the taste is rough, the taste is not good enough, and the coarse grains can bring certain burden to the digestion of people, especially the old and children. Most of the sandwich effect is obtained by making wheat flour and sandwich material into flour wrappers separately, laminating three (or more) layers of flour wrappers into one sheet of flour wrapper, and then slitting. The noodle filling material is still exposed on the side, functional components are easily oxidized and dissolved out in the noodle storage and boiling process, and the efficacy is greatly reduced.
Disclosure of Invention
The invention provides fruit and vegetable coarse cereal sandwich noodles rich in probiotics and a preparation method thereof, and aims to solve the problems that existing coarse cereal fruit and vegetable sandwich noodles are low in addition amount of coarse cereals and vegetables, insufficient in actual effect, poor in toughness of the noodles, easy to break and paste in a cooking process, rough in taste, poor in taste, not easy to digest, exposed outside in noodle sandwich, and prone to loss of cooking and storage nutrition.
In order to solve the problems, the invention adopts the following scheme:
fruit and vegetable coarse cereal sandwich noodles rich in probiotics are prepared from the following raw materials in parts by mass:
50-70 parts of wheat flour, 200-280 parts of coarse cereal flour, 10-25 parts of fermented fruit and vegetable juice, 5-15 parts of wheat gluten and 10-15 parts of 1.5% sodium chloride solution.
Further, the coarse cereal flour comprises the following raw materials: 50-70 parts of oat whole powder, 50-70 parts of tartary buckwheat powder, 50-70 parts of millet powder and 50-70 parts of chickpea powder.
Further, the fermented fruit and vegetable juice is prepared by adding compound probiotics into the fruit and vegetable juice according to the proportion of 5-10% and fermenting for 15-18 h at 37 ℃.
Further, the fruit and vegetable juice is prepared by cleaning and peeling intact pumpkin, spinach, tomato, grape, dragon fruit and orange, mixing according to equal proportion, crushing by a beater, and filtering and separating to remove residues.
Further, the compound probiotics are equal proportion mixture of any two or three of lactobacillus plantarum, lactobacillus fermentum and lactobacillus rhamnosus.
A preparation method of fruit, vegetable and coarse cereal sandwich noodles rich in probiotics comprises the following steps:
(a) processing of flour: and (3) sieving the wheat flour and the coarse cereal flour, wherein the sieving mesh number is 100-120 meshes.
(b) Preparation of dough: mixing the coarse cereal flour, the fermented fruit and vegetable juice and the gluten powder into dough by a dough mixer, and then fermenting the dough for 60-120 min; adding wheat flour and 1.5% sodium chloride solution into a vacuum dough kneading machine to be kneaded into dough, and taking out the dough to ferment for 30-60 min;
(c) extrusion molding, namely respectively putting the fermented coarse cereal dough and the wheat dough into an inner barrel and an outer barrel of a multifunctional sandwich noodle machine, adjusting the pressure to be 15 t-20 t and the extrusion speed to be 40 g/s-60 g/s for extrusion, cutting the noodles into lengths of 30 cm-35 cm, and collecting the noodles in a food transfer box to obtain the fruit, vegetable and coarse cereal sandwich noodles rich in probiotics.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, the gluten powder is added into the coarse cereal noodles, so that the problem of insufficient gluten in the coarse cereals is solved, the toughness of the noodles is improved, the noodles are not easy to break and paste in the cooking process, and the taste is more delicate and smooth.
2. According to the invention, probiotics are added to ferment fruits and vegetables, and then the fruits and vegetables are used for making dough into noodles, so that the content of original nutrient substances is increased, new functional components can be introduced, and a brand new flavor and taste are endowed; in the aspect of efficacy, the traditional Chinese medicine composition can also play a role in regulating intestinal flora, helping digestion and absorption, inhibiting bacteria and prolonging the shelf life of the product.
3. The noodles produced by the multifunctional sandwich noodle maker are in a tubular sandwich structure, the sandwich fruit and vegetable coarse cereals are wrapped in the middle of the tubular structure, the contact area between the noodles and the outside and air is small, and nutritional ingredients are reserved to the greatest extent in cooking and storage.
The fruit and vegetable coarse cereal sandwich noodles provided by the invention comprise the following effective functional components in dry basis content: the total flavone content is more than or equal to 4.21mg/g, the total phenol content is more than or equal to 9.26mg/g, the SOD activity is more than or equal to 73.07U/ml, the resistant starch content is more than or equal to 50.21%, and the total dietary fiber content is more than or equal to 52.6%.
The taste quality of the noodles of the present invention was evaluated in table 1.
TABLE 1
The content of the antioxidant substances in the compound probiotic fermented fruit and vegetable juice is measured as shown in table 2.
TABLE 2
The microbiological indicators of the noodles of the present invention are measured as shown in table 3.
TABLE 3
| Species of | Colony count/(CFU/g) | mold/(CFU/g) |
| The noodles of the invention | Not detected out | Not detected out |
| Control group noodles | 3 | Not detected out |
Detailed Description
The present invention will be described in further detail with reference to specific examples.
Example 1:
fruit and vegetable coarse cereal sandwich noodles rich in probiotics are prepared from the following raw materials in parts by mass: 50 parts of high gluten wheat flour, 200 parts of coarse cereal flour, 10 parts of fermented fruit and vegetable juice, 5 parts of wheat gluten and 10 parts of 1.5% sodium chloride solution.
The coarse cereal flour comprises the following raw materials: 50 parts of oat whole powder, 50 parts of tartary buckwheat powder, 50 parts of millet powder and 50 parts of chickpea powder.
Cleaning intact fructus Cucurbitae Moschatae, herba Spinaciae, fructus Lycopersici Esculenti, fructus Vitis Viniferae, dragon fruit, and fructus Citri Junoris, removing peel and core, mixing at equal ratio, pulverizing with beater, filtering, separating to remove residue, and making into fruit and vegetable juice; adding the compound probiotics into the fruit and vegetable juice according to the proportion of 5%, and fermenting for 15h at 37 ℃ to obtain the fermented fruit and vegetable juice.
The compound probiotics are equal proportion mixture of any two or three of lactobacillus plantarum, lactobacillus fermentum and lactobacillus rhamnosus.
A preparation method of fruit, vegetable and coarse cereal sandwich noodles rich in probiotics comprises the following steps:
(a) processing of flour: sieving wheat flour and coarse cereal flour with 100 mesh sieve.
(b) Preparation of dough: mixing coarse cereal flour, fermented fruit and vegetable juice and vital gluten into dough by a dough mixer, and then fermenting for 60 min; adding wheat flour and 1.5% sodium chloride solution into vacuum dough kneading machine, kneading into dough, taking out, and fermenting for 30 min.
(c) Extrusion molding, namely respectively putting the fermented coarse cereal dough and the wheat dough into an inner barrel and an outer barrel of a multifunctional sandwich noodle machine (Chinese patent CN205492298U), adjusting the pressure to be 15t and the extrusion speed to be 40g/s for extrusion, cutting the noodles into 30cm in length, and collecting the noodles in a food transfer box to obtain the fruit and vegetable coarse cereal sandwich noodles rich in probiotics.
Example 2:
fruit and vegetable coarse cereal sandwich noodles rich in probiotics are prepared from the following raw materials in parts by mass: 70 parts of high gluten wheat flour, 280 parts of coarse cereal flour, 25 parts of fermented fruit and vegetable juice, 15 parts of wheat gluten and 15 parts of 1.5% sodium chloride solution.
The coarse cereal flour comprises the following raw materials: 70 parts of oat whole powder, 70 parts of tartary buckwheat powder, 70 parts of millet powder and 70 parts of chickpea powder.
Cleaning intact fructus Cucurbitae Moschatae, herba Spinaciae, fructus Lycopersici Esculenti, fructus Vitis Viniferae, dragon fruit, and fructus Citri Junoris, removing peel and core, mixing at equal ratio, pulverizing with beater, filtering, separating to remove residue, and making into fruit and vegetable juice; then adding the compound probiotics into the fruit and vegetable juice according to the proportion of 10%, and fermenting at 37 ℃ for 18h to obtain the fermented fruit and vegetable juice.
The compound probiotics are equal proportion mixture of any two or three of lactobacillus plantarum, lactobacillus fermentum and lactobacillus rhamnosus.
A preparation method of fruit, vegetable and coarse cereal sandwich noodles rich in probiotics comprises the following steps:
(a) processing of flour: sieving wheat flour and coarse cereal flour with 120 meshes.
(b) Preparation of dough: mixing coarse cereal flour, fermented fruit and vegetable juice and vital gluten into dough by a dough mixer, and then fermenting for 120 min; adding wheat flour and 1.5% sodium chloride solution into vacuum dough kneading machine, kneading into dough, taking out, and fermenting for 60 min.
(c) Extrusion molding, namely respectively putting the fermented coarse cereal dough and the wheat dough into an inner barrel and an outer barrel of a multifunctional sandwich noodle machine (Chinese patent CN205492298U), adjusting the pressure to be 20t and the extrusion speed to be 60g/s for extrusion, cutting the noodles into lengths of 35cm, and collecting the noodles in a food transfer box to obtain the fruit and vegetable coarse cereal sandwich noodles rich in probiotics.
Example 3:
fruit and vegetable coarse cereal sandwich noodles rich in probiotics are prepared from the following raw materials in parts by mass: 60 parts of high gluten wheat flour, 240 parts of coarse cereal flour, 18 parts of fermented fruit and vegetable juice, 10 parts of wheat gluten and 13 parts of 1.5% sodium chloride solution.
The coarse cereal flour comprises the following raw materials: 60 parts of oat whole powder, 60 parts of tartary buckwheat powder, 60 parts of millet powder and 60 parts of chickpea powder.
Cleaning intact fructus Cucurbitae Moschatae, herba Spinaciae, fructus Lycopersici Esculenti, fructus Vitis Viniferae, dragon fruit, and fructus Citri Junoris, removing peel and core, mixing at equal ratio, pulverizing with beater, filtering, separating to remove residue, and making into fruit and vegetable juice; then adding the compound probiotics into the fruit and vegetable juice according to the proportion of 7 percent, and fermenting for 17 hours at 37 ℃ to obtain the fermented fruit and vegetable juice.
The compound probiotics are equal proportion mixture of any two or three of lactobacillus plantarum, lactobacillus fermentum and lactobacillus rhamnosus.
A preparation method of fruit, vegetable and coarse cereal sandwich noodles rich in probiotics comprises the following steps:
(a) processing of flour: sieving wheat flour and coarse cereal flour with 110 mesh sieve.
(b) Preparation of dough: mixing coarse cereal flour, fermented fruit and vegetable juice and vital gluten into dough by a dough mixer, and then fermenting for 90 min; adding wheat flour and 1.5% sodium chloride solution into vacuum dough kneading machine, kneading into dough, taking out, and fermenting for 45 min.
(c) Extrusion molding, namely respectively putting the fermented coarse cereal dough and the wheat dough into an inner barrel and an outer barrel of a multifunctional sandwich noodle machine (Chinese patent CN205492298U), adjusting the pressure to be 17.5t and the extrusion speed to be 50g/s for extrusion, cutting the noodles into the length of 33cm, and collecting the noodles in a food transfer box to obtain the fruit and vegetable coarse cereal sandwich noodles rich in probiotics.
Claims (6)
1. The fruit, vegetable and coarse cereal sandwich noodles rich in probiotics are characterized by being prepared from the following raw materials in parts by mass:
50-70 parts of wheat flour, 200-280 parts of coarse cereal flour, 10-25 parts of fermented fruit and vegetable juice, 5-15 parts of wheat gluten and 10-15 parts of 1.5% sodium chloride solution.
2. The fruit and vegetable cereal sandwich noodles rich in probiotics according to claim 1, wherein the cereal flour comprises the following raw materials: 50-70 parts of oat whole powder, 50-70 parts of tartary buckwheat powder, 50-70 parts of millet powder and 50-70 parts of chickpea powder.
3. The probiotic-rich fruit, vegetable and coarse cereal sandwich noodle according to claim 1, characterized in that the fermented fruit and vegetable juice is prepared by adding 5-10% of compound probiotics into the fruit and vegetable juice and fermenting at 37 ℃ for 15-18 h.
4. The probiotic-rich fruit, vegetable and cereal sandwiched noodle according to claim 3, wherein the fruit, vegetable juice is prepared by washing intact pumpkin, spinach, tomato, grape, dragon fruit, orange, peeling, coring, mixing in equal proportion, crushing with a beater, filtering, separating and removing residues.
5. The fruit and vegetable coarse cereal sandwich noodle rich in probiotics according to claim 3, wherein the compound probiotics are a mixture of any two or three of lactobacillus plantarum, lactobacillus fermentum and lactobacillus rhamnosus in equal proportion.
6. The preparation method of the fruit and vegetable coarse cereal sandwich noodles rich in probiotics according to any one of claims 1 to 5, characterized by comprising the following steps:
(a) processing of flour: and (3) sieving the wheat flour and the coarse cereal flour, wherein the sieving mesh number is 100-120 meshes.
(b) Preparation of dough: mixing coarse cereal flour, fermented fruit and vegetable juice and vital gluten into dough by a dough mixer, and then fermenting the dough for 60-120 min; adding wheat flour and 1.5% sodium chloride solution into a vacuum dough kneading machine to be kneaded into dough, and taking out the dough to ferment for 30-60 min;
(c) extrusion molding, namely respectively putting the fermented coarse cereal dough and the wheat dough into an inner barrel and an outer barrel of a multifunctional sandwich noodle machine, adjusting the pressure to be 15 t-20 t and the extrusion speed to be 40 g/s-60 g/s for extrusion, cutting the noodles into lengths of 30 cm-35 cm, and collecting the noodles in a food transfer box to obtain the fruit, vegetable and coarse cereal sandwich noodles rich in probiotics.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210340422.8A CN114794371A (en) | 2022-04-02 | 2022-04-02 | Fruit and vegetable coarse cereal sandwich noodles rich in probiotics and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210340422.8A CN114794371A (en) | 2022-04-02 | 2022-04-02 | Fruit and vegetable coarse cereal sandwich noodles rich in probiotics and preparation method thereof |
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| CN114794371A true CN114794371A (en) | 2022-07-29 |
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| CN202210340422.8A Pending CN114794371A (en) | 2022-04-02 | 2022-04-02 | Fruit and vegetable coarse cereal sandwich noodles rich in probiotics and preparation method thereof |
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