High-cellulose high-nutrition fermented corn noodles and preparation method thereof
阅读说明：本技术 一种高纤维素高营养发酵玉米面条及其制备方法 (High-cellulose high-nutrition fermented corn noodles and preparation method thereof ) 是由 陆昌实 林杰 邱松林 于 2020-05-19 设计创作，主要内容包括：一种高纤维素高营养发酵玉米面条及其制备方法,制备步骤包括：步骤一：将粉碎后的玉米灭菌后得到玉米粉,加入活化的发酵菌菌液混合均匀,然后加入玉米芯发酵液混合,固态发酵培养36~72h,得到发酵品；步骤二：将所述发酵品烘干,粉碎后过筛,得到所述高直链玉米淀粉。本发明采用发酵的工艺制备得到高直链玉米淀粉,进一步制备得到的发酵玉米面条,克服了高含量玉米淀粉难以制成面团的缺点,且该方案仅利用玉米原材料且采用合适的菌种高效发酵,得到的面条富含纤维素且口感风味俱佳。(A high-cellulose high-nutrition fermented corn noodle and a preparation method thereof are disclosed, the preparation steps comprise: the method comprises the following steps: sterilizing the crushed corn to obtain corn flour, adding activated zymophyte liquid, uniformly mixing, then adding corncob fermentation liquid, mixing, and performing solid state fermentation culture for 36-72 hours to obtain a fermentation product; step two: and drying the fermentation product, crushing and sieving to obtain the high amylose corn starch. The invention adopts the fermentation process to prepare the high amylose corn starch, and further prepares the fermented corn noodles, thereby overcoming the defect that the high content corn starch is difficult to prepare dough.)
1. The high amylose corn starch for fermented corn noodles is prepared by the following steps:
the method comprises the following steps: sterilizing the crushed corn to obtain corn flour, adding activated zymophyte liquid, uniformly mixing, then adding corncob fermentation liquid, mixing, and performing solid state fermentation culture for 36-72 hours to obtain a fermentation product;
step two: and drying the fermentation product, crushing and sieving to obtain the high amylose corn starch.
2. The high amylose corn starch for fermented corn noodles as claimed in claim 1, wherein the preparation of the corn cob fermentation broth comprises:
a. pulverizing corn cob, sieving, sterilizing, adding sterilized water, and mixing to obtain liquid fermentation medium;
b. and (3) adding activated Aspergillus niger/Aspergillus oryzae bacterial liquid into the liquid fermentation medium, performing liquid fermentation culture for 48-96 h, and filtering to obtain the corncob fermentation liquid.
3. The high amylose corn starch for fermented corn noodles as claimed in claim 1, wherein the fermentation tubes in the fermentation tube solution comprise: one or two of bacillus subtilis and bacillus coagulans.
4. The high amylose corn starch for fermented corn noodles as claimed in claim 3, wherein the inoculum size of the fermentation broth is 5 to 15%.
5. A preparation method of fermented corn noodles prepared from high amylose corn starch is characterized by comprising the following steps:
s1, sterilizing the crushed corn kernels to obtain corn flour, adding activated bacillus subtilis, bacillus coagulans mixed bacteria liquid or bacillus coagulans single bacteria liquid, then adding corncob fermentation liquid, uniformly mixing, performing solid state fermentation culture for 36-72 h, and filtering to obtain a fermentation sample;
s2, mixing the fermentation sample obtained in the step S1 with sterilized water, inoculating activated corynebacterium glutamicum bacterial liquid, performing liquid fermentation culture for 12-36 hours, filtering, and drying to obtain coarse powder;
s3, grinding the coarse powder obtained in the step S2, and sieving to obtain high amylose corn starch, wherein the high amylose corn starch is stored at a low temperature;
s4, uniformly mixing the high-amylose corn starch obtained in the step S3 with wheat gluten/wheat starch, adding distilled water, stirring and blending, and then carrying out molding treatment to obtain the corn noodles.
6. The method for preparing fermented corn noodles according to claim 5, wherein the inoculation amount of the Corynebacterium glutamicum bacterial liquid is 2-12%.
7. The method for preparing fermented corn noodles according to claim 5, wherein the ratio of the fermented sample to the sterilized water in step S2 is 1: 1-2.5.
8. The preparation method of fermented corn noodles as claimed in claim 5, wherein the mass part ratio of the vital wheat gluten/wheat flour to the high amylose corn starch is 1: 1-4.
9. The method for preparing fermented corn noodles according to claim 7, wherein the high amylose corn starch has a mesh size of 100 to 120 mesh.
10. A fermented corn noodle produced by the method for producing fermented corn noodle according to any one of claims 5 to 9.
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to high-cellulose high-nutrition fermented corn noodles and a preparation method thereof.
Background
The conventional noodles are strip-shaped noodles prepared by using wheat flour as a main raw material, adding or not adding other cereal powder and bean powder, adding water, kneading into dough, tabletting, and cutting into strips, or kneading, pulling, kneading and the like. The noodles can be wide or narrow, long or short, and can be processed into wet noodles or dried into fine dried noodles. The noodle can be eaten by various methods, can be steamed, boiled, fried, stewed, fried, mixed and the like, is suitable for both cold and hot foods, can be used as staple food and fast food, and can be prepared into various flour foods with various varieties, various flavors, convenient eating and rich nutrition according to consumption habits and personal hobbies. Therefore, the noodles have become accepted and favored as healthy food by people all over the world.
Archaeological findings and historical materials prove that the noodles originate from China and have more than four thousand years of history of making and eating. The Chinese noodles have exquisite production technology and long culture source. Scientists of the national academy of sciences and geology research institute in 10 months in 2002 find fossil of a bowl of noodles about 4000 years old today at 3 meters underground of the sediments of one river flood beach when carrying out geological investigation at the upstream of the yellow river, the people in Qinghai province and county-loudspeaker village, so that the history of the Chinese noodles is greatly advanced. The noodles are recorded in ancient China and the recent China in different dynasties and times, and historical records are recorded from the early east Han, the south north of Wei jin to the later period to the Tang and Song Yuan Ming Qing. The noodles belong to economic staple food and can also be used as top-quality food in Dayan Tang. Chinese territory is broad, nationalities are numerous, and food styles are various, but the development of noodle foods spans the difference between regional limitation and national habits, and the noodle foods which are various in style and can be widely accepted and favored by consumers are developed, such as Sichuan Dandan noodles, Shuangguan Yifu noodles, northern fried sauce noodles, Shanxi sliced noodles and Wuhan hot dry noodles.
Chinese people must eat noodles every time they live, and have a life lasting for a hundred years. The Chinese common words of 'sending dumpling dust-washing noodle', 'getting on dumpling and getting off noodle', 'winter dumpling summer solstice' and the like also show the effect of the noodles in the etiquette festival such as coming-to-go, year festival and holiday.
Corn is a gramineae, annual herbaceous plant, and one of the most widely distributed food crops in the world, and the planting area is the third place next to wheat and rice. Corn is one of the main crops in China, has the yield second to that of the second place in the world in the United states, and is an important grain, feed and chemical raw material in China. The corn is sweet in taste and neutral in nature, and has the functions of regulating the middle warmer, stimulating the appetite, benefiting the lung, calming the heart, clearing away damp-heat, benefiting the liver and the gallbladder, delaying senility and the like. Every 100 g of corn contains 4.0 g of protein, 1.2 g of fat, 22.8 g of carbohydrate and rich bioactive substances such as vitamin, dietary fiber, glutathione, zinc, selenium and the like. The dietary fiber in corn is 4-10 times higher than that of polished rice and polished flour, and medical research proves that the dietary fiber has the effects of promoting intestinal peristalsis, accelerating the elimination of toxic and harmful substances and reducing the occurrence of colon cancer. In addition, yellow corn contains abundant carotene and zeaxanthin, and has effects of protecting eyesight and preventing tumor.
But because the taste and the processing performance of the corn are poor, the corn can not replace wheat flour to process corresponding flour food without special treatment. Currently, corn in China is mainly used as a raw material for producing feed and chemical products, and the corn used in the food industry and the food industry accounts for about 5 percent of the total corn yield. China has a large population and small cultivated land area per capita. A large amount of corn resources are consumed in the non-food field, which not only does not conform to the food safety policy of China, but also causes the neglect of the research of corn food processing technology and the exertion of the properties and the effects of the corn food resources, thereby causing the waste of the corn food resources and leading the nutrition and health care effects of the corn to be far from exerting the due effects on the aspect of improving the physical quality of the nation. The corn food has excellent taste by adopting an advanced, convenient and green food processing technology, exerts the natural food attribute thereof, ensures the supply of high-quality grain and food, and is the inevitable development direction of the corn economy.
The document with the application number of 201310547206.1 discloses high-fiber additive-free pure corn noodles and a green production method thereof, the high-fiber additive-free pure corn noodles are produced by screening mature corn grains to remove impurities, and then carrying out treatments such as high-pressure steam swelling, crushing, tissue improvement, blending, forming and the like, and have good binding force, proper extensibility and flexibility, good boiling resistance, pure corn flavor, improved digestibility of corn food and health-care effect; however, the corn noodles prepared by the scheme through mechanical processing improvement have low cellulose content and single flavor, and do not meet the requirements of body shaping and rich taste of modern people, so that the corn noodles rich in fiber and good in flavor are urgently needed to be prepared.
The fermentation is a common traditional process utilizing grains, has the advantages of improving the taste of products, enhancing the flavor, improving the texture and improving the nutritional value, and the fermented corn noodles provided by the inventor utilize the principle, but the fermented noodles prepared by different fermentation processes are completely different, so that how to provide a standardized production process is a problem to be solved urgently in the industrial production of the fermented noodles.
Disclosure of Invention
Aiming at the problems, the invention aims to provide high-cellulose high-nutrition fermented corn noodles and a preparation method thereof.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a high amylose corn starch for fermented corn noodles is prepared by the steps of:
the method comprises the following steps: sterilizing the crushed corn to obtain corn flour, adding activated zymophyte liquid, uniformly mixing, then adding corncob fermentation liquid, mixing, and performing solid state fermentation culture for 36-72 hours to obtain a fermentation product;
step two: and drying the fermentation product, crushing and sieving to obtain the high amylose corn starch.
According to the scheme, corn kernels are fermented by microorganisms, and various complex enzymes such as amylase, cellulase and the like can be generated under the fermentation action of the microorganisms, wherein a part of generated amylase firstly acts on corn amylopectin to ensure that the amylopectin is debranched to form a plurality of short straight-chain starches, the content of the straight-chain starches is increased, so that a double-spiral structure is formed under a hot water state, the stability of the starches is improved, the macroscopical expression is that the flour is easier to prepare into dough, the elasticity of the dough is larger, and the preparation of the high straight-chain starches is favorable for improving the yield and the quality of the corn noodles; however, in the microbial fermentation process, a carbon source and a nitrogen source are easily lacked, so that the microbial fermentation effect is poor, and the starch is further decomposed into micromolecular polysaccharides such as glucose and the like and substances which are not beneficial to a human body are generated due to too long fermentation time, so that the corn noodles are not beneficial to preparation; therefore, the invention adopts the fermentation saccharification of the corncobs, the obtained fermentation liquor can supplement partial carbon source and most nitrogen source, and the corncobs as raw materials of the fermentation liquor are waste materials generated in corn threshing, thus meeting the requirements of environmental protection.
As a preferred method of the invention, the preparation step of the corncob fermentation liquor comprises the following steps:
a. pulverizing corn cob, sieving, sterilizing, adding sterilized water, and mixing to obtain liquid fermentation medium;
b. and (3) adding activated Aspergillus niger/Aspergillus oryzae bacterial liquid into the liquid fermentation medium, performing liquid fermentation culture for 48-96 h, and filtering to obtain the corncob fermentation liquid.
Aspergillus niger and Aspergillus oryzae are commonly used for making koji in soy sauce, rich enzyme systems are generated to improve the flavor and the quality of the soy sauce, the Aspergillus oryzae has extensive growth, safe enzyme systems and stronger neutral and alkaline protease activity; aspergillus niger is a commonly used means for soy sauce koji making, and has stronger activity of acid protease, saccharifying enzyme, cellulose and the like, and the acid protease, the saccharifying enzyme, the cellulose and the like can form a complementary mixed mould system; the corn cob adopted by the invention comprises the following main components: 54.5% of sugar, 2.2% of crude protein, 0.4% of crude fat, 29.7% of crude fiber and 1.2% of mineral substance, wherein the fermentation conditions of the Aspergillus niger/Aspergillus oryzae mixed mould system are provided, but the sugar component in the corncob mainly comprises abundant cellulose, hemicellulose and lignin, and the growth and the propagation of the Aspergillus niger/Aspergillus oryzae are not facilitated even if the Aspergillus niger/Aspergillus oryzae grows coarsely when the mixed mould system is inoculated in the initial stage, so that the supplementing of a glucose solution can assist the Aspergillus niger/Aspergillus oryzae to grow and propagate to a certain degree, the decomposition and utilization capacity of the cellulose, the hemicellulose and the lignin is improved after a certain basic enzyme amount is generated, and the rapid and stable decomposition of the whole enzyme system is facilitated; soluble sugar and aroma substances in the corncob fermentation liquor obtained by fermenting a mixed enzyme system generated by aspergillus niger and aspergillus oryzae are increased, the total nitrogen content can be increased by more than 15 percent, and the fermentation liquor plays a vital role in supplementing a carbon source and a nitrogen source in the corn starch fermentation process.
Preferably, the fermentation tubes in the fermentation tube liquid include: one or two of bacillus subtilis and bacillus coagulans.
In the design of the scheme, the bacillus subtilis and the bacillus coagulans have the characteristics of generating complex enzyme including amylase, and have the characteristics of low nutritional requirement, high temperature resistance, easy generation of lactic acid and open fermentation, compared with common strains such as escherichia coli and lactic acid bacteria, the bacillus coagulans have higher activity in simple exogenous substances, do not need cooling treatment, reduce the complexity of the process, reduce the production cost and facilitate the reduction of environmental pollution. More importantly, the bacillus subtilis and the bacillus coagulans can generate stable amylose-6-glucan hydrolase with alpha-1, 6-glycosidic bond of amylopectin, glycogen and dextrin as the acting position, the enzyme amount can reach 26350U/g, and the amylopectin can be preferentially decomposed, so that the content of the amylose is increased, and the required purpose of the invention is achieved; in addition, the corn kernels do not need to be peeled, the embryo peel is partially converted into soluble sugar under the action of an enzyme system, and the rest part exists in the form of cellulose and is used for supplementing the cellulose of corn starch, so that the cellulose content of the prepared corn noodles is in a higher range, and the health requirement of consumers is facilitated.
Preferably, the inoculation amount of the zymocyte liquid is 5-15%.
Preferably, the method for preparing the fermented corn noodles using the high amylose corn starch comprises the steps of:
s1, sterilizing the crushed corn kernels to obtain corn flour, adding activated bacillus subtilis/bacillus coagulans mixed bacteria liquid or bacillus coagulans single bacteria liquid, then adding corncob fermentation liquid, uniformly mixing, performing solid state fermentation culture for 36-72 h, and filtering to obtain a fermentation sample;
s2, mixing the fermentation sample obtained in the step S1 with sterilized water, inoculating activated corynebacterium glutamicum bacterial liquid, performing liquid fermentation culture for 12-36 hours, filtering, and drying to obtain coarse powder;
s3, grinding the coarse powder obtained in the step S2, and sieving to obtain high amylose corn starch, wherein the high amylose corn starch is stored at a low temperature;
s4, uniformly mixing the high-amylose corn starch obtained in the step S3 with wheat gluten/wheat starch, adding distilled water, stirring and blending, and then carrying out molding treatment to obtain the corn noodles.
In the design of the scheme, because the supplementation of the corncob fermentation liquor and the fermentation of the corn starch generate a plurality of reducing sugars and soluble sugars, and the content of the reducing sugars and the soluble sugars existing in the system is high, the corynebacterium glutamicum which has low requirements on nutrient substances and has high safety can be additionally inoculated, and the redundant carbohydrate is utilized to ferment and generate a plurality of amino acid substances such as glutamic acid, so that the overall flavor and taste are enriched, and the quality and the nutritive value of the corn noodles are improved; the wheat gluten/wheat starch is added to facilitate the molding of dough, so that the hardness and elasticity of the noodles are adjusted, and the taste of the obtained corn noodles is better.
Preferably, the inoculum size of the Corynebacterium glutamicum bacterial liquid is 2-12%.
Preferably, the ratio of the fermentation sample to the sterilized water in step S2 is 1: 1-2.5.
Preferably, the mass part ratio of the wheat gluten/wheat flour to the high-amylose corn starch is 1: 1-4.
The preferred sieving mesh number of the high amylose corn starch is 100-120 meshes.
The invention has the following beneficial effects:
according to the invention, the raw materials for preparing the corn noodles are fermented by utilizing the compound fermentation bacteria system, and the fermentation conditions which are most beneficial to the preparation of the corn noodles are provided, so that the starch with high amylose content is prepared, and the high-fiber corn noodles with rich taste, good mouthfeel and rich nutrition are further prepared, and meet the market demands.
The raw materials for preparing the corn noodles are corn kernels and corncob waste materials generated by removing the corn kernels, the utilization rate of the raw materials is high, the integral production process is simple, the requirement on the process environment is low, and the corn noodles are suitable for large-scale industrial production and have good application prospects.
Drawings
FIG. 1 is a line graph showing chewiness and hardness of the present invention.
FIG. 2 is a histogram of sensory evaluation scores according to the present invention.
Detailed Description
Preparation of corn flour for fermentation
Taking mature corn seeds for common grains, cleaning to remove inedible impurities, soaking in normal-temperature water for 2h, washing to remove floating dust, draining, grinding, crushing, sieving with a 20-mesh sieve, placing in a closed container under the condition of 0.15-0.20 Mpa, performing high-pressure steam swelling treatment for 5min, cooling to normal pressure, taking out, further grinding, sieving with a 60-mesh sieve, and performing dry heat sterilization to obtain corn flour for later use;
secondly, activating and culturing strains:
1. test materials
Aspergillus niger SICC2103 (purchased from China center for culture Collection of Industrial microorganisms); aspergillus oryzae (Aspergillus oryzae SICC2013, available from China center for Industrial culture Collection of microorganisms): 30 ℃; bacillus subtilis SICC24713, purchased from China center for culture Collection of Industrial microorganisms): 37 ℃; bacillus coagulans (Bacillus coagulousns CGMCC1.10823, purchased from China general microbiological culture Collection center): 30 ℃; corynebacterium glutamicum (Corynebacterium glutamicum CGMCC1.816, purchased from China general microbiological culture Collection center) 30 ℃.
2. Seed culture
Slant culture of PDA solid culture medium: sterilizing PDA culture medium at 121 deg.C for 25min, cooling, inoculating a ring of Aspergillus niger/Aspergillus oryzae spores, and culturing at 30 deg.C for 72 hr.
Slant culture of beef extract peptone solid medium: sterilizing beef extract peptone medium at 121 deg.C for 25min, cooling, inoculating Bacillus subtilis, and culturing in 37 deg.C constant temperature incubator for 48 hr.
MRS culture medium slant culture: sterilizing MRS culture medium at 121 deg.C for 25min, cooling, inoculating a ring of Bacillus coagulans, and culturing in 30 deg.C constant temperature incubator for 72 h.
Slant culture of beef extract peptone solid medium: sterilizing beef extract peptone medium at 121 deg.C for 25min, cooling, inoculating Corynebacterium glutamicum, and culturing in 30 deg.C constant temperature incubator for 48 hr.
3. Preparation of bacterial liquid
Pouring 10ml of sterile water containing 0.1
Preparation of corncob fermentation liquor
(1) Cleaning corncobs to remove impurities, draining, grinding, crushing, sieving with a 10-mesh sieve, placing in a closed container under the condition of 0.15-0.20 Mpa, swelling for 15min with high-pressure steam, and performing dry heat sterilization to obtain corncob powder for later use;
(2) mixing the corncob powder and sterilized water until the water content is 50-55%, then adding 1.0-2.0% glucose solution, uniformly mixing, sterilizing at 121 ℃ for 25min, cooling, inoculating different amounts of Aspergillus niger/Aspergillus oryzae spore zymocyte liquid, uniformly stirring, and then culturing in an incubator at 30 ℃ for a period of time;
(3) taking out the mixed culture medium, adding sterilized water for washing, washing for 3 times with 50 ml/time, collecting filtrate, filtering to obtain corn cob fermentation broth, and refrigerating for use.
Preparation of corn starch
(1) Uniformly mixing the prepared corn flour, corn cob fermentation liquor and distilled water until the water content is 55%, sterilizing at 121 ℃ for 25min, further scattering, inoculating different amounts of fermentation seed liquid, uniformly stirring, and culturing in an incubator at 30 ℃/37 ℃ for a period of time;
(2) and (3) putting the fermented sample into a 65 ℃ oven for drying, crushing, sieving by a 60-mesh sieve, and storing at normal temperature.
Corn starch optimization
And C, mixing the fermentation sample obtained in the step four with water, sterilizing for 25min at 121 ℃, inoculating corynebacterium glutamicum bacterial liquid with different amounts after stirring, culturing for a period of time in an incubator at 30 ℃ after uniformly stirring, filtering, sterilizing at high temperature, grinding, crushing and sieving with a 120-mesh sieve for later use.
Preparation of corn noodles
Uniformly mixing the corn starch obtained in the fifth step with wheat flour/wheat gluten in a certain proportion, adding distilled water, uniformly mixing, stirring and infiltrating at the normal temperature for 1-2 h at 5-10 r/min, and then performing molding treatment by adopting a tandem double-blade single-screw extrusion machine, wherein the distance between two extrusion ports is 1.0cm, the temperature of the first extrusion port is 150 ℃, the pressure is 20MPa, the temperature of the second extrusion port is 100 ℃, the pressure is 18MPa, and the filaments extruded in the first extrusion port are immediately wound and twisted into bundles to enter a second extrusion molding machine, so that the corn noodles with the required length and width are prepared.
Seven single factor test
Selecting indexes for preparing the corncob fermentation liquor as unique variables, wherein the specific parameter settings are as shown in the following table 1:
the prepared corncob fermentation liquor is detected, and the detection results are shown in the following table 2:
as can be seen from Table 2, the total nitrogen content in group F was the highest, which is the optimum parameter for fermentation of the corn cob fermentation broth according to this protocol.
Based on the corn cob fermentation liquor prepared by the F group, the index for preparing the corn starch is selected as the only variable, and the specific parameter settings are shown in the following table 3:
the prepared corn starch is detected, and the detection results are shown in the following table 4:
as can be seen from Table 4, the corn starch obtained from groups f and g has high cellulose and high amylose, and the amino acid and inorganic salt contents are all suitable, so that the method is a preferred choice for preparing the corn starch.
The corn starch prepared based on group f was optimized as a fermentation sample, as shown in table 5 below:
the prepared corn starch is detected, and the detection results are shown in the following table 6:
from table 4, it can be seen that the corn starch obtained from groups F2-F4 further increases the content of amino acids and reduces the loss of inorganic salts on the basis of ensuring high cellulose and high amylose, and is a better choice for the optimized preparation of the corn starch in the scheme.
The corn starch prepared based on group F3 was used to prepare corn noodles, each index being shown in table 7 below:
the quality of the fermented corn noodles prepared in the above examples 1 to 8 was characterized by hardness and chewiness parameters, as shown in fig. 1. As can be seen from figure 1, the proportion of the total starch in the corn starch, the infiltration and blending time and the chewiness and hardness are in positive correlation; the proportion of distilled water is inversely related to chewiness and hardness. The present inventors also prepared corn noodles by mixing wheat starch with corn starch, but the ratio of wheat flour to corn starch required for preparing noodles of higher chewiness and proper hardness was more than 1:1, and the cellulose content and amino acid content of the resulting corn noodles were low, which was not preferable.
Sensory evaluation was performed on the corn noodles prepared in examples 1 to 8, and the evaluation labels are shown in the following table 8:
as shown in FIG. 2, the corn noodles obtained in examples 3 and 5 have the highest total score and good taste and flavor, wherein the corn noodles obtained in example 3 are relatively chewy and the corn noodles obtained in example 5 are relatively soft.
The specific embodiments described herein are merely illustrative of the spirit of the invention. Various modifications or additions may be made to the described embodiments or alternatives may be employed by those skilled in the art without departing from the spirit or ambit of the invention as defined in the appended claims.
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