阅读说明：本技术 一种果味发酵面条的制作方法 (Method for making fruity fermented noodles ) 是由 潘友刚 于 2018-08-21 设计创作，主要内容包括：本发明公开了一种果味发酵面条的制作方法,其主要是由65%-75%高筋面粉、20%-25%的燕麦粉、0.4%-0.5%的黄原胶、7%-9%的谷朊粉混合制成,其中添加小麦胚芽油和草莓酶解液,发酵而成；本发明的发酵面条口感细腻爽滑、酥脆,改进了现有生产工艺,发酵后的面条使得营养物质更易被吸收,小麦胚芽油富含维他命E、B、蛋白质、矿物质,新鲜椰子油,还有亚麻酸、亚油酸等多种不饱和脂肪酸,长期服用,促进皮肤保湿功能,使皮肤润泽,延缓衰老；促进新陈代谢和皮肤更新,对草莓的打浆、酶解处理后,具有极强的药用价值及营养保健功能,经发酵而成,使面条的营养成分更容易被人体消化吸收。(The invention discloses a method for preparing fruity fermented noodles, which is mainly prepared by mixing 65-75% of high gluten flour, 20-25% of oat flour, 0.4-0.5% of xanthan gum and 7-9% of wheat gluten, wherein wheat germ oil and strawberry enzymolysis liquid are added, and the fruity fermented noodles are fermented; the fermented noodles provided by the invention are fine, smooth and crisp in taste, the existing production process is improved, nutrient substances are easier to absorb by the fermented noodles, the wheat germ oil is rich in vitamin E, B, protein, mineral substances, fresh coconut oil, various unsaturated fatty acids such as linolenic acid and linoleic acid, and the fermented noodles can promote the skin moisturizing function, moisten the skin and delay aging after being taken for a long time; promoting metabolism and skin renewal, pulping strawberry, performing enzymolysis treatment, and fermenting to obtain the final product, which is easy to be digested and absorbed by human body.)

1. The preparation method of the fruity fermented noodles is characterized by comprising the following steps:

(1) drying wheat germ at 100105 deg.C for 1520min, cooling to normal temperature, and micronizing to 8001000 mesh; then mixing with water at a ratio of 1: adding water according to the proportion of 6-8, performing microwave treatment for 20-30min at the microwave power of 300-500W, adding a complex enzyme for enzymolysis, wherein the amount of the complex enzyme accounts for 1.5-2.0% of the weight of the wheat germs, and adjusting the pH value of the mixture to 4.0-4.4; heating in water bath to 4555 ℃, and carrying out enzymolysis for 47 h; after the enzymolysis is finished, centrifuging at the rotating speed of 40004500r/min for 1520 min: centrifuging and taking out free germ oil;

(2) picking fresh strawberries, cleaning, adding 8%12% sodium ascorbate solution into the fresh strawberries, and pulping, wherein the addition amount of the sodium ascorbate is 20% and 25% of the mass of the strawberries, so as to prepare juice slurry; adding 0.5% of 1.0% cellulase and 1.2% of 1.5% pectinase into the juice slurry, uniformly mixing, heating to 35 ℃ and 45 ℃, mixing, performing enzymolysis for 11.5h, filtering to obtain filtrate, and performing enzyme deactivation treatment for later use;

(3) weighing 65-75% of high gluten flour, 20-25% of oat flour, 0.4-0.5% of xanthan gum and 7-9% of wheat gluten according to the formula of the noodles, pouring into a container, uniformly mixing, adding 0.8-1.5% of common salt which is equivalent to the total amount of the high gluten flour, 4.5-5.5% of free germ oil in the step (1), 6-10% of filtrate in the step (2) and a proper amount of deionized water, and continuously kneading for 10-15 minutes to obtain dough;

(4) placing the dough kneaded in the step (3) at normal temperature for fermenting for 8-15 hours;

(5) and compounding, rolling, slitting, drying and cutting the fermented dough according to a conventional process to obtain the fruity fermented noodles.

2. The method for preparing fruity fermented noodles according to claim 1, wherein the complex enzyme is a complex enzyme of cellulase and protease, and the mixing ratio of the cellulase to the protease is 3-5: 1.

3. The method for preparing fruity fermented noodles according to claim 1, wherein the enzymolysis in the step (1) is carried out by heating in water bath to 50 ℃ for 5.5 h.

4. The method for preparing fruity fermented noodles according to claim 1, wherein the formula of the noodles is 70% high gluten flour, 22% oat flour, 0.5% xanthan gum and 7.5% wheat gluten.

5. The method for producing fruit-flavored fermented noodles according to claim 1, wherein the enzyme-inactivating treatment in the step (2) is carried out by heating the filtrate to 85 ℃ to 95 ℃ for sterilization.

Technical Field

The invention relates to a method for preparing fruity fermented noodles, and belongs to the technical field of food processing.

Background

The noodles are traditional staple food in China, are popular in all ages and reputed at home and abroad, are various in the way of being made by processing methods such as making, stretching, cutting, chopping and the like in China, have various characteristics, are made from wheat as the main raw material and oat as the minority raw material, are different in eating methods, such as Lanzhou beef noodles, Inmuning braised noodles, Qishan minced noodles, Chongqing noodles, Shanxi sliced noodles and the like, and show great achievements of Chinese nationalities in diet.

The fermented noodles are food which changes the original nutritional ingredients by utilizing beneficial microorganisms and generates unique flavor, the enzyme secreted by the microorganisms can crack cell walls during fermentation, the utilization degree of nutrients is improved, the original starch and protein are partially decomposed, and the fermented noodles are easy to digest and absorb, are particularly suitable for being eaten by stomach diseases and dyspepsia patients, are also good nutrition products for children and old people, but have the problems of unstable green performance, uneven color fading and the like in the processing, production and normal-temperature circulation of the traditional fermented noodles.

Fruit noodles are convenient food, are increasingly popular among people in China, and are generally taken as staple food for breakfast by people.

Disclosure of Invention

In order to meet the requirements of consumers on the nutritional value and the taste of the noodles, the invention aims to provide a method for preparing fruity fermented noodles.

In order to achieve the purpose, the invention adopts the following technical scheme:

the preparation method of the fruity fermented noodles specifically comprises the following steps:

(1) drying wheat germ at 100105 deg.C for 1520min, cooling to normal temperature, and micronizing to 8001000 mesh; then mixing with water at a ratio of 1: adding water according to the proportion of 6-8, performing microwave treatment for 20-30min at the microwave power of 300-500W, adding a complex enzyme for enzymolysis, wherein the amount of the complex enzyme accounts for 1.5-2.0% of the weight of the wheat germs, and adjusting the pH value of the mixture to 4.0-4.4; heating in water bath to 4555 ℃, and carrying out enzymolysis for 47 h; after the enzymolysis is finished, centrifuging at the rotating speed of 40004500r/min for 1520 min: centrifuging and taking out free germ oil;

(2) picking fresh strawberries, cleaning, adding 8%12% sodium ascorbate solution into the fresh strawberries, and pulping, wherein the addition amount of the sodium ascorbate is 20% and 25% of the mass of the strawberries, so as to prepare juice slurry; adding 0.5% of 1.0% cellulase and 1.2% of 1.5% pectinase into the juice slurry, uniformly mixing, heating to 35 ℃ and 45 ℃, mixing, performing enzymolysis for 11.5h, filtering to obtain filtrate, and performing enzyme deactivation treatment for later use;

(3) weighing 65-75% of high gluten flour, 20-25% of oat flour, 0.4-0.5% of xanthan gum and 7-9% of wheat gluten according to the formula of the noodles, pouring into a container, uniformly mixing, adding 0.8-1.5% of common salt which is equivalent to the total amount of the high gluten flour, 4.5-5.5% of free germ oil in the step (1), 6-10% of filtrate in the step (2) and a proper amount of deionized water, and continuously kneading for 10-15 minutes to obtain dough;

(4) placing the dough kneaded in the step (3) at normal temperature for fermenting for 8-15 hours;

(5) and compounding, rolling, slitting, drying and cutting the fermented dough according to a conventional process to obtain the fruity fermented noodles.

The complex enzyme is a complex enzyme of cellulase and protease, and the mixing ratio of the cellulase to the protease is 3-5: 1.

In the step (1), the enzymolysis is carried out by heating in a water bath to 50 ℃ for 5.5 h.

The noodle formula comprises 70% of high gluten flour, 22% of oat flour, 0.5% of xanthan gum and 7.5% of wheat gluten.

The enzyme deactivation treatment in the step (2) is to heat the filtrate to 85-95 ℃ for sterilization treatment.

The invention has the beneficial effects that:

compared with the prior art, the fermented noodles provided by the invention are fine, smooth and crisp in taste, the existing production process is improved, the fermented noodles enable nutrient substances to be absorbed more easily, the wheat germ oil is rich in vitamin E, B, protein, mineral substances, fresh coconut oil, various unsaturated fatty acids such as linolenic acid and linoleic acid, and the wheat germ oil can be taken for a long time to promote the skin moisturizing function, enable the skin to be moist and delay aging; promoting metabolism and skin renewal, pulping strawberry, performing enzymolysis treatment, and fermenting to obtain the final product, which is easy to be digested and absorbed by human body.

Detailed Description