阅读说明：本技术 一种低含量AGEs方便面及其制作工艺 (Low-content AGEs instant noodles and preparation process thereof ) 是由 豆康宁 马永超 金少举 黄亚男 李盘欣 张臻 刘少阳 于 2020-06-17 设计创作，主要内容包括：本发明申请公开了一种低含量AGEs方便面及其制作工艺,所述低含量AGEs方便面包括中高筋小麦粉、软化水、食用盐、干酵母、复合乳酸菌、羧甲基纤维素钠、复合磷酸盐以及谷氨酰胺转氨酶。将上述混合料依次经过和面、醒面发酵、成型、酸浸、熟化、冷却干燥和包装以制作成本发明方便面。因此本发明提前消耗面团中的糖类,能够减少糖类与蛋白质或氨基酸缩合反应并生成AGEs,同时对方便面进行酸浸并采用非油炸和冷却干燥的方式,能够抑制生产加工过程中AGEs的生成,降低现有方便面中AGEs对人体毒害的风险。(The invention discloses low-content AGEs instant noodles and a preparation process thereof. The mixture is sequentially subjected to dough making, dough standing fermentation, molding, acid leaching, curing, cooling drying and packaging to prepare the instant noodles. Therefore, the invention consumes the saccharides in the dough in advance, can reduce the condensation reaction of the saccharides and protein or amino acid to generate AGEs, simultaneously performs acid dipping on the instant noodles and adopts a non-frying and cooling drying mode, can inhibit the generation of the AGEs in the production and processing process, and reduces the risk of the AGEs in the existing instant noodles to poison human bodies.)

1. An instant noodle with low content of AGEs is characterized in that 50 weight portions of middle and high gluten wheat flour are added with 25 to 35 weight portions of softened water, 1 to 2 weight portions of edible salt, 0.1 to 0.3 weight portion of dry yeast, 0.1 to 0.3 weight portion of compound lactobacillus, 0.2 to 0.6 weight portion of sodium carboxymethyl cellulose, 0.1 to 0.5 weight portion of compound phosphate and 0.01 to 0.03 weight portion of glutamine transaminase, and then are evenly mixed to prepare the noodle.

2. The AGEs-containing instant noodles as claimed in claim 1, wherein said noodles are prepared by adding softened water 30%, edible salt 1.5%, dried yeast 0.2%, lactobacillus complex 0.2%, sodium carboxymethylcellulose 0.5%, phosphate complex 0.3%, and transglutaminase 0.02% to medium and high gluten wheat flour 50 parts by weight, and mixing uniformly.

3. A manufacturing process of low-content AGEs instant noodles is characterized by comprising the following steps:

s1, dough mixing: mixing medium and high gluten wheat flour, softened water, edible salt, dry yeast, compound lactobacillus, sodium carboxymethylcellulose, compound phosphate and glutamine transaminase, and stirring uniformly to obtain dough with processing performance;

s2, fermenting for leavening: putting the dough into a mold, wherein the volume of the dough is 2/3, putting the dough into a proofing box for fermentation, and controlling the relative humidity of the proofing box to be more than 70%, the temperature to be 25-35 ℃ and the proofing time to be 2-4h, so that the dough consumes a large amount of glucose in the fermentation process, and a gluten network is formed inside the dough;

s3, molding: the dough after fermentation and forming gluten network is pressed into sheets and cut into noodles, and the noodles with the special shape of instant noodles are prepared;

s4, acid leaching: soaking the molded noodles with 0.1% sodium sulfite and 0.1% citric acid to inhibit AGEs generation in acidic environment;

s5, curing: boiling the acid-soaked noodles with water to heat and gelatinize starch in the noodles and denature protein;

s6, cooling and drying: cooling and drying the cured noodles by adopting a wind blowing cooling method so as to reduce the generation of low-content AGEs in the noodles in a medium-low temperature environment;

s7, packaging: and packaging the cooled and dried noodles and the seasoning bags together to obtain the instant noodles.

4. The process of claim 3, wherein the stirring step of step S1 comprises high speed loose mixing for 6 minutes and low speed mixing for 3 minutes at a mixing temperature of 25-30 ℃.

5. The process of claim 3, wherein the cooking step of step S5 is carried out under conditions of boiling the noodles in water for 30 seconds at a temperature of 95 ℃.

6. The process of claim 3, wherein an oil spraying step is added between the cooking step in step S5 and the cooling and drying step in step S6, wherein the oil spraying step is performed by adding soybean oil in an amount of 1.5% by weight of the cooked noodles, and then the mixture is stirred and mixed to prevent the noodles from sticking together.

7. The process of claim 3, wherein the air-cooling step S6 is performed at room temperature.

Technical Field

The invention relates to the technical field of instant noodles, in particular to instant noodles with low content of AGEs and a preparation process thereof.

Background

With the continuous progress and development of modern society, the rhythm of life of people is faster and faster. In order to adapt to fast-paced modern life, people develop a plurality of instant foods, and instant noodles are one of the instant foods. The instant noodles are popular with people because of the convenience of carrying, storing and eating. The existing instant noodles are various, most of them are fried instant noodles, and the fried instant noodles have the advantages of simple manufacturing process and long storage time.

The fried instant noodles are easy to have Maillard reaction and generate Advanced glycation end products (AGEs) in the frying process, and the AGEs are formed by condensing amino of macromolecular substances such as protein and amino acid in dough and carbonyl of saccharides under non-enzymatic condition. AGEs in the food have great toxic effect on human body, and cause the occurrence and development of modern chronic diseases, such as diabetes, cardiovascular diseases, chronic nephropathy, etc.

Therefore, the low-content AGEs instant noodles and the preparation process thereof have great significance for the problem of potential food safety hazards of fried instant noodles.

Disclosure of Invention

In order to solve the problems, the invention provides low-content AGEs instant noodles and a manufacturing process thereof, and the technical scheme is specifically adopted as follows:

on one hand, the application provides low-content AGEs instant noodles, which are prepared by adding 50 parts by weight of medium-high gluten wheat flour into 25-35% of softened water, 1-2% of edible salt, 0.1-0.3% of dry yeast, 0.1-0.3% of compound lactic acid bacteria, 0.2-0.6% of sodium carboxymethylcellulose, 0.1-0.5% of compound phosphate and 0.01-0.03% of glutamine transaminase, and then uniformly mixing.

Preferably, the wheat flour is prepared by adding 50 parts by weight of medium and high gluten wheat flour into 30% of softened water, 1.5% of edible salt, 0.2% of dry yeast, 0.2% of compound lactic acid bacteria, 0.5% of sodium carboxymethyl cellulose, 0.3% of compound phosphate and 0.02% of glutamine transaminase, and uniformly mixing.

On the other hand, the application also provides a manufacturing process of the low-content AGEs instant noodles, which comprises the following steps:

s1, dough mixing: mixing medium and high gluten wheat flour, softened water, edible salt, dry yeast, compound lactobacillus, sodium carboxymethylcellulose, compound phosphate and glutamine transaminase, and stirring uniformly to obtain dough with processing performance;

s2, fermenting for leavening: putting the dough into a mold, wherein the volume of the dough is 2/3, putting the dough into a proofing box for fermentation, and controlling the relative humidity of the proofing box to be more than 70%, the temperature to be 25-35 ℃ and the proofing time to be 2-4h, so that the dough consumes a large amount of glucose in the fermentation process, and a gluten network is formed inside the dough;

s3, molding: the dough after fermentation and forming gluten network is pressed into sheets and cut into noodles, and the noodles with the special shape of instant noodles are prepared;

s4, acid leaching: soaking the molded noodles with 0.1% sodium sulfite and 0.1% citric acid to inhibit AGEs generation in acidic environment;

s5, curing: boiling the acid-soaked noodles with water to heat and gelatinize starch in the noodles and denature protein;

s6, cooling and drying: cooling and drying the cured noodles by adopting a wind blowing cooling method so as to reduce the generation of low-content AGEs in the noodles in a medium-low temperature environment;

s7, packaging: and packaging the cooled and dried noodles and the seasoning bags together to obtain the instant noodles.

Preferably, the stirring process in step S1 includes high-speed loose mixing for 6 minutes and low-speed mixing for 3 minutes, wherein the mixing temperature is 25 ℃ to 30 ℃.

Preferably, the cooking process in step S5 is performed under the condition that the noodles are boiled in water for 30 seconds at a boiling temperature of 95 ℃.

Preferably, an oil spraying process is added between the cooking process in the step S5 and the cooling and drying process in the step S6, and the oil spraying process is to add soybean oil accounting for 1.5% of the weight of the cooked noodles, and then stir and mix the noodles uniformly to prevent the noodles from sticking.

Preferably, the air-blowing cooling process in step S6 is performed at room temperature.

Compared with the prior art, the invention has the following beneficial effects:

according to the low-content AGEs instant noodles and the preparation process thereof, the dry yeast and the compound lactic acid bacteria are added into the dough for fermentation, so that the saccharides in the dough are consumed in advance, the condensation reaction of the saccharides and protein or amino acid can be reduced, the AGEs are generated, meanwhile, the acid dipping is carried out on the instant noodles, the non-oil frying and cooling drying modes are adopted, the generation of the AGEs in the production and processing process can be inhibited, and the risk that the AGEs in the existing instant noodles are toxic to human bodies is reduced. Finally, the compound lactobacillus fermentation enables the instant noodles to have unique flavor and delicious taste, and improves the taste and appetite of eaters.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.