阅读说明：本技术 一种无麸质酸面团发酵杂粮生鲜湿面及其制备方法 (Gluten-free sour dough fermented coarse cereal fresh wet noodles and preparation method thereof ) 是由 周一鸣 欧阳博雅 吕欣东 周小理 于 2020-07-17 设计创作，主要内容包括：本发明公开了一种无麸质酸面团发酵杂粮生鲜湿面及其制备方法。所述无麸质酸面团发酵杂粮生鲜湿面的原料包括植物乳杆菌液,苦荞胚芽粉,燕麦胚芽粉,玉米胚芽粉,苦荞芽苗粉,大豆粉,酵母粉,碱性食盐及水。制备方法包括无麸质酸面团的制备、真空和面、醒发、成型包装等步骤,最终得到无麸质酸面团发酵杂粮生鲜湿面。所得无麸质酸面团发酵杂粮生鲜湿面营养丰富,口感细腻且有嚼劲,且麸质含量≤20mg/kg,符合无麸质食品标准。(The invention discloses gluten-free sour dough fermented coarse cereal fresh wet noodles and a preparation method thereof. The raw materials of the gluten-free acid dough fermented coarse cereal fresh wet noodles comprise lactobacillus plantarum liquid, tartary buckwheat germ powder, oat germ powder, corn germ powder, tartary buckwheat sprout powder, soybean meal, yeast powder, alkaline salt and water. The preparation method comprises the steps of preparation of the gluten-free sour dough, vacuum dough kneading, proofing, forming, packaging and the like, and finally the gluten-free sour dough fermented coarse cereal fresh wet noodles are obtained. The obtained gluten-free sour dough fermented coarse cereal fresh wet noodles are rich in nutrition, fine and smooth in taste and chewy, have a gluten content of less than or equal to 20mg/kg, and meet the standards of gluten-free food.)

1. The gluten-free sour dough fermented coarse cereal fresh wet noodles are characterized by comprising the following raw materials in percentage by mass:

2. the gluten-free sour dough fermented coarse cereal fresh wet noodles as claimed in claim 1, wherein the raw material formula is any one of the following formulas in percentage by mass:

the formula I is as follows:

and a second formula:

and the formula III:

3. the gluten-free sour dough fermented coarse cereal fresh wet noodles as claimed in claim 1, wherein the lactobacillus plantarum used in the lactobacillus plantarum solution, the strain number of which is CICC20039, is preserved in China center for Industrial culture Collection of microorganisms.

4. The gluten-free acid dough fermented coarse cereal fresh wet noodles as claimed in claim 1, wherein the starch content of the tartary buckwheat germ powder is 61.83-63.52%; the tartary buckwheat sprout powder has the starch content of 62.51-66.18% and the total flavone content of 114.6-120.6 mu g/100g, wherein the rutin content is 84.1-84.4 mu g/100 g; the content of the quercetin is 7.3-11.3 mug/100 g; the starch content of the oat germ powder is 65.78-67.78%; the starch content of the corn germ powder is 69.60-71.57%; the starch content of the soybean meal is 63.02-63.12%; the starch content in all the powder is 64.97-65.87%, wherein the damaged starch content is 21.5-24.5 UCDc.

5. The gluten-free sour dough fermented coarse cereal fresh wet noodles as claimed in claim 1, wherein the preparation method of the tartary buckwheat sprout powder comprises the following steps: selecting proper amount of full, physiological defect-free and uniform tartary buckwheat grains, placing the full, physiological defect-free and uniform tartary buckwheat grains in a sterilized closed container, soaking the buckwheat grains in a potassium permanganate solution, and sterilizing the buckwheat grains; washing the sterilized mixture with distilled water after the sterilization is finished; after washing, soaking the seeds in a water bath, and filtering after soaking; uniformly placing the treated tartary buckwheat grains in a sterilized uncovered container, and heating the tartary buckwheat grains by using a microwave oven; after the microwave is finished, placing the seeds in an artificial incubator to be cultured in a dark place; after the culture is finished, the mixture is dried by hot air; crushing the dried tartary buckwheat sprouts by using a crusher, and passing the crushed tartary buckwheat sprouts; screening to obtain the tartary buckwheat sprout powder.

6. The gluten-free sour dough fermented coarse cereal fresh wet noodles as claimed in claim 5, wherein the preparation method of the tartary buckwheat sprout powder comprises the following steps: selecting proper amount of full, physiological defect-free and uniform tartary buckwheat grains, placing the seeds in a sterilized closed container, soaking the seeds for 5min by using 1g/L potassium permanganate solution, and sterilizing the seeds; washing the sterilized mixture with distilled water after the sterilization is finished; after washing, soaking the seeds in a water bath at 25 ℃ for 4h, supplementing water in a water bath kettle every 1h, and filtering after soaking; uniformly placing the treated tartary buckwheat grains in a sterilized uncovered container, and heating the tartary buckwheat grains by using a microwave oven, wherein the microwave power is set to be 300W, the microwave time is set to be 75s, and the temperature is set to be 25 ℃. After the microwave is finished, placing the seeds in an artificial incubator, setting the culture temperature to be 25 ℃ and the humidity to be 85%, and culturing for 7d in a dark place; after the culture is finished, the culture medium is dried by hot air until the moisture content is less than or equal to 0.5 percent; and (3) crushing the dried tartary buckwheat sprouts by using a crusher, and sieving by using a 160-mesh sieve to obtain tartary buckwheat sprout powder.

7. The method for preparing the gluten-free sour dough fermented coarse cereal fresh wet noodles as claimed in any one of claims 1 to 6, which comprises the following steps:

step 1): preparation of gluten-free sour dough:

taking a bacterium solution obtained by carrying out activation culture on lactobacillus plantarum in an MRS culture medium twice to the late logarithmic phase, centrifuging, and washing with sterile normal saline; uniformly mixing plant lactobacillus liquid, tartary buckwheat germ powder and water in proportion, and putting the mixture into a constant-temperature constant-humidity incubator for culture;

step 2): vacuum kneading:

putting tartary buckwheat sprout powder, oat germ powder, corn germ powder, soybean meal, yeast powder, alkaline salt, water and gluten-free acid dough into a vacuum dough kneading machine in proportion for beating, beating the mixed dough until the mixed dough is uniform and tough, taking the mixed dough out of a jar, standing and relaxing the mixed dough, and then leavening the mixed dough;

step 3): and (3) proofing:

putting the mixed dough obtained in the step 2) into a turnover box with a cover, and proofing until the volume of the dough is 1.2-1.5 times of that of the original dough to obtain proofed dough;

step 4): forming and packaging:

and (4) rolling the proofed main dough, cutting, and packaging the main dough by using a sterilized packaging bag to obtain a finished product.

8. The method for preparing the gluten-free sour dough fermented coarse cereal fresh wet noodles as claimed in claim 7, wherein the thallus concentration of the bacteria liquid in the step 1) is not less than 108 CFU/mL; the rotating speed of centrifugation is 4500r/min, and the time is 15 min; the mass ratio of the plant lactobacillus liquid to the tartary buckwheat germ powder to the water is 1: 10: 12; the temperature of the constant temperature and humidity incubator is 28 ℃, and the culture time is 24 h.

9. The method for preparing the fresh raw wet noodles with the fermented coarse cereals according to claim 7, wherein the mass ratio of the tartary buckwheat sprout powder, the oat germ powder, the corn germ powder, the soybean meal, the yeast powder, the alkaline salt, the water and the gluten-free sour dough in the step 2) is 1: (0.83-2.52): (0.81-2.00): (0.7-1.9): (0.02-0.05): (0.01-0.1): (2.20-5.00): (4.24-9.62); the set vacuum degree of the vacuum dough mixer is 0.02-0.04 MPa, and the dough mixing time is 10-12 min; standing and relaxing until the temperature of the dough is 20-23 ℃, and then proofing the mixed dough.

10. The method for preparing the gluten-free sour dough fermented coarse cereal fresh wet noodles as claimed in claim 7, wherein the temperature of the turnover box with the cover in the step 3) is controlled to be 20-25 ℃, and the relative humidity is 60-70%.

11. The method for preparing the gluten-free sour dough fermented coarse cereal fresh wet noodles as claimed in claim 7, wherein the fermented coarse cereal fresh wet noodles in the step 4) are prepared by rolling the proofed main dough by a semi-automatic noodle press, setting the width of a cutter to be 1.8-2.0 mm, setting the rolling ratio to be 20-25% and rolling the dough to the thickness of 1.0-1.5 mm; and cutting the dough to a strip shape of 20-30 cm by using a cutter.

Technical Field

The invention relates to gluten-free sour dough fermented coarse cereal fresh wet noodles and a preparation method thereof, belonging to the technical field of sour dough product production.

Background

The noodles are one of popular daily staple foods, and become the most common traditional wheaten food due to the advantages of convenient eating, quick cooking, long storage period, easy circulation and the like. However, wheat (or rye, barley) is one of the main raw materials of traditional noodle products, wherein gluten protein (also called gluten protein) is the main ingredient of wheat (or rye, barley) and causes a chronic intestinal disease named 'celiac disease' in some people, which causes symptoms such as intestinal mucosa contraction and malabsorption in patients. Epidemiological studies report that this disease is a more common life-long disorder affecting 1% of the world's population, with 1/200 reaching incidence in some countries, such as the united states and europe. The only effective way to avoid this disease is to avoid the intake of gluten-containing food products, such as noodles, bread, steamed bread, biscuits, cakes, etc., for a lifetime. Therefore, in recent years, research and development of gluten-free foods have been receiving much attention. The gluten-free food is a general term for a food without wheat, rye or barley in raw materials, and can effectively avoid the symptoms of celiac disease patients. However, gluten-free food products, although largely reducing the amount of gluten in the raw material, also because the protein properties of the raw material are different from those of gluten, the dough does not form a protein network structure that can be coated with starch like gluten during processing, resulting in poor texture properties and a rough mouthfeel of the final product. Meanwhile, the gluten-free food raw material has high starch content, so that the gluten-free food raw material has low content of various nutrient substances and is easy to age, thereby having short shelf life. In recent years, many researches show that the texture and the taste of flour foods (mainly bread and steamed bread) prepared by fermenting sour dough with probiotics are greatly improved, the nutrient content is remarkably improved, and the shelf life of the products is prolonged. However, there has been still little research and invention on the preparation of noodles, especially gluten-free noodles, using lactic acid dough fermentation. Therefore, the development and development of a noodle product which is fermented by probiotics, has chewy taste and rich nutritive value, especially a gluten-free noodle product, becomes a new idea for the development of the current noodle processing industry.

The application numbers are: 201410709141.0A series of gluten-free instant buckwheat noodles, its preparation method and formula, wherein the noodles are prepared from buckwheat, black rice, millet, etc. and health-care product as auxiliary material through grinding, mixing, softening, primary extrusion, secondary extrusion, ageing, baking at variable temp., cooling, bagging, inspecting, sealing and packing, and packing. However, the process in the patent is not only time-consuming, but also can cause the nutrition content in part of raw materials to be damaged by processing the noodles in a high-temperature (130-170 ℃) extrusion mode in the processing process, thereby not improving the nutrition content of the product.

The application numbers are: 201811425405.4, entitled "a gluten-free grain fermented type product and a preparation method thereof", which is characterized by providing a gluten-free grain fermented type product, comprising the following raw materials by weight: 1.0-1.2 parts of gluten-free grain powder, 0.1-0.2 part of vegetable protein powder without mucedin, 0.01-0.03 part of yeast powder, 0.001-0.05 part of TG enzyme, 0.01-0.05 part of lactobacillus plantarum powder, 0.01-0.03 part of salt, 0.01-0.02 part of bread improver and 0.6-0.8 part of water. According to the invention, after the raw materials in the proportion are mixed, the air retention of the gluten-free grain dough can be improved, the elasticity and the product volume of the gluten-free grain fermented steamed flour product at the initial steaming stage are increased, and the finally obtained gluten-free grain fermented steamed flour product has rich nutrition, good taste and good flavor. Compared with the patent, the method has the advantages that the bread improver is effectively replaced by a method of fermenting the sour dough by using the probiotics, and the nutritional content of the noodle product is increased while the quality and the structure performance, the taste and the flavor of the noodle are ensured.

The gluten-free noodles prepared by fermenting dough with lactobacillus are mainly characterized in that the lactobacillus ferments to generate organic acid, so that the pH value of the dough is reduced, the activity of endogenous protease and amylase is improved, the solubility of pentosan is increased, and the interaction between starch and protein is improved. The sour dough fermentation promotes the hydrolysis of protein and improves the network structure of gluten in the dough; secondly, lactic acid bacteria and yeast interact, so that the probiotic nutrition of the gluten-free noodles is improved, the inhibition and absorption of phytic acid on nutrient substances are reduced, and the nutritional value of the sour noodles is improved; the lactobacillus can also hydrolyze amylose and amylopectin to generate soluble dextrin, so as to inhibit the aging of gluten-free noodles, thereby prolonging the shelf life of the noodles by 9-11 days; finally, the fermentation of the fermented noodles is protected from the influence of other fermentations, the research of adding lactobacillus into the yellow alkali noodles is shown in foreign countries for resisting fungi and inhibiting the propagation of microorganisms, but the preparation of raw and fresh wet noodles, particularly gluten-free raw and fresh wet noodles by using lactobacillus fermented dough is not reported.

Disclosure of Invention

The technical problem to be solved by the invention is as follows: the traditional noodles in the market have the problems of rough taste, unreasonable nutrient composition and the like.

In order to solve the technical problems, the invention provides gluten-free sour dough fermented coarse cereal fresh wet noodles which are characterized by comprising the following raw materials in percentage by mass:

preferably, the raw material formula is any one of the following formulas in percentage by mass:

the formula I is as follows:

and a second formula:

and the formula III:

preferably, the lactobacillus plantarum used in the lactobacillus plantarum solution has a strain number of CICC20039 and is preserved in the China center for the culture Collection of industrial microorganisms.

Preferably, the starch content of the tartary buckwheat germ powder is 61.83-63.52%; the tartary buckwheat sprout powder has the starch content of 62.51-66.18% and the total flavone content of 114.6-120.6 mu g/100g, wherein the rutin content is 84.1-84.4 mu g/100 g; the content of the quercetin is 7.3-11.3 mug/100 g; the starch content of the oat germ powder is 65.78-67.78%; the starch content of the corn germ powder is 69.60-71.57%; the starch content of the soybean meal is 63.02-63.12%; the starch content in all the powder is 64.97-65.87%, wherein the damaged starch content is 21.5-24.5 UCDc.

Preferably, the preparation method of the tartary buckwheat sprout powder comprises the following steps: selecting proper amount of full, physiological defect-free and uniform tartary buckwheat grains, placing the full, physiological defect-free and uniform tartary buckwheat grains in a sterilized closed container, soaking the buckwheat grains in a potassium permanganate solution, and sterilizing the buckwheat grains; washing the sterilized mixture with distilled water after the sterilization is finished; after washing, soaking the seeds in a water bath, and filtering after soaking; uniformly placing the treated tartary buckwheat grains in a sterilized uncovered container, and heating the tartary buckwheat grains by using a microwave oven; after the microwave is finished, placing the seeds in an artificial incubator to be cultured in a dark place; after the culture is finished, the mixture is dried by hot air; crushing the dried tartary buckwheat sprouts by using a crusher, and passing the crushed tartary buckwheat sprouts; screening to obtain the tartary buckwheat sprout powder.

More preferably, the preparation method of the tartary buckwheat sprout powder comprises the following steps: selecting proper amount of full, physiological defect-free and uniform tartary buckwheat grains, placing the seeds in a sterilized closed container, soaking the seeds for 5min by using 1g/L potassium permanganate solution, and sterilizing the seeds; washing the sterilized mixture with distilled water after the sterilization is finished; after washing, soaking the seeds in a water bath at 25 ℃ for 4h, supplementing water in a water bath kettle every 1h, and filtering after soaking; uniformly placing the treated tartary buckwheat grains in a sterilized uncovered container, and heating the tartary buckwheat grains by using a microwave oven, wherein the microwave power is set to be 300W, the microwave time is set to be 75s, and the temperature is set to be 25 ℃. After the microwave is finished, placing the seeds in an artificial incubator, setting the culture temperature to be 25 ℃ and the humidity to be 85%, and culturing for 7d in a dark place; after the culture is finished, the culture medium is dried by hot air until the moisture content is less than or equal to 0.5 percent; and (3) crushing the dried tartary buckwheat sprouts by using a crusher, and sieving by using a 160-mesh sieve to obtain tartary buckwheat sprout powder.

The invention also provides a preparation method of the gluten-free sour dough fermented coarse cereal fresh wet noodles, which is characterized by comprising the following steps:

step 1): preparation of gluten-free sour dough:

taking a bacterium solution obtained by carrying out activation culture on lactobacillus plantarum in an MRS culture medium twice to the late logarithmic phase, centrifuging, and washing with sterile normal saline; uniformly mixing plant lactobacillus liquid, tartary buckwheat germ powder and water in proportion, and putting the mixture into a constant-temperature constant-humidity incubator for culture;

step 2): vacuum kneading:

putting tartary buckwheat sprout powder, oat germ powder, corn germ powder, soybean meal, yeast powder, alkaline salt, water and gluten-free acid dough into a vacuum dough kneading machine in proportion for beating, beating the mixed dough until the mixed dough is uniform and tough, taking the mixed dough out of a jar, standing and relaxing the mixed dough, and then leavening the mixed dough;

step 3): and (3) proofing:

putting the mixed dough obtained in the step 2) into a turnover box with a cover, and proofing until the volume of the dough is 1.2-1.5 times of that of the original dough to obtain proofed dough;

step 4): forming and packaging:

and (4) rolling the proofed main dough, cutting, and packaging the main dough by using a sterilized packaging bag to obtain a finished product.

Preferably, the thallus concentration of the bacteria liquid in the step 1) is not less than 108 CFU/mL; the rotating speed of centrifugation is 4500r/min, and the time is 15 min; the mass ratio of the plant lactobacillus liquid to the tartary buckwheat germ powder to the water is 1: 10: 12; the temperature of the constant temperature and humidity incubator is 28 ℃, and the culture time is 24 h.

Preferably, the weight ratio of the tartary buckwheat sprout powder, the oat germ powder, the corn germ powder, the soybean meal, the yeast powder, the alkaline salt, the water and the gluten-free sour dough in the step 2) is 1: (0.83-2.52): (0.81-2.00): (0.7-1.9): (0.02-0.05): (0.01-0.1): (2.20-5.00): (4.24-9.62); the set vacuum degree of the vacuum dough mixer is 0.02-0.04 MPa, and the dough mixing time is 10-12 min; standing and relaxing until the temperature of the dough is 20-23 ℃, and then proofing the mixed dough.

Preferably, the control temperature of the turnover box with the cover in the step 3) is 20-25 ℃, and the relative humidity is 60-70%.

Preferably, in the step 4), a semi-automatic dough press is adopted to roll the proofed main dough, the width of a cutter is set to be 1.8-2.0 mm, the rolling ratio is set to be 20-25%, and the dough is rolled until the thickness of the dough is 1.0-1.5 mm; and cutting the dough to a strip shape of 20-30 cm by using a cutter.

The invention takes plant lactobacillus liquid, tartary buckwheat germ powder, oat germ powder, corn germ powder, tartary buckwheat sprout powder, soybean meal, yeast powder, alkaline salt and water as raw materials, and is prepared by the steps of tartary buckwheat sprout powder preparation, gluten-free acid dough preparation, main dough preparation, sterilization, dough kneading, primary fermentation, secondary fermentation, dough pressing and curing, drying and storage and the like. The prepared gluten-free sour dough fermented coarse cereal fresh wet noodles are fine and chewy in taste, have rich nutritional ingredients, have gluten content less than or equal to 20mg/kg, and meet the standards of gluten-free food.

The gluten-free noodles prepared by fermenting the gluten-free sour dough leaven soften protein in gluten by virtue of the effect of probiotics in the sour dough, so that the dough can be cooked more and the extensibility is better. The compound germ powder in the raw materials is rich in nutrient substances such as flavone, soybean protein, linolenic acid and the like, and has important effects on regulating human blood pressure, reducing cholesterol and preventing cardiovascular diseases. Furthermore, the buckwheat sprout powder in the raw materials is germinated, so that the content of flavonoid substances such as rutin, quercetin and the like in the buckwheat sprout powder is greatly improved, and the content of rutin can be increased by 4-6 times. Researches show that the flavonoids have high edible and medicinal values, have the effects of resisting bacteria, diminishing inflammation and the like, and can enhance the immunity of a human body after being eaten for a long time.

In the examples of the present invention, the gluten-free acid dough obtained from lactobacillus plantarum is used as an example, but the application of the gluten-free acid dough obtained from other lactobacillus, such as lactobacillus sanfranciscensis, lactobacillus brevis, lactobacillus reuteri, etc., in the preparation of the gluten-free acid dough fermented coarse cereal fresh wet noodles is not limited.

The gluten-free acid dough fermented coarse cereal fresh wet noodles provided by the invention have the advantages that the nutrition, sensory characteristics and quality guarantee period of the noodles are optimized to a certain extent due to the gluten-free acid dough fermentation in the raw materials. The fresh wet flour of the gluten-free sour dough fermented coarse cereals obtained after the gluten-free sour dough fermentation is rich in various amino acids, wherein the contained lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine and valine which are 8 essential amino acids for human bodies are improved in different degrees. In addition, the gluten-free sour dough fermented coarse cereal fresh wet noodles have improved aging characteristics and delay aging time of the noodles through the fermentation effect of the gluten-free sour dough. The gluten-free sour dough fermented coarse cereal fresh wet noodles are more mellow in color and luster, soft in taste, improved in wind stratification feeling, have fruit sour taste and are more favored by consumers.

Detailed Description

In order to make the invention more comprehensible, preferred embodiments are described in detail below.