阅读说明：本技术 一种蟹味面及其制备方法 (Crab-flavored noodles and preparation method thereof ) 是由 刘恒锋 于 2021-07-23 设计创作，主要内容包括：本发明提出了一种蟹味面及其制备方法,涉及食品加工技术领域。蟹味面,包括如下原料：螃蟹粉8-57份、小麦粉500-800、绿豆粉50-100份、麦麸粉5-15份、改性剂9-15份、食盐5-15份、氢氧化钙2-4份和蛋液5-10份。制备方法包括如下步骤：按重量份称取原料,将螃蟹粉、小麦粉、绿豆粉、麦麸粉、改性剂、食盐和氢氧化钙混合均匀,得到混合物；向混合物中加入温水和蛋液,搅拌11-22min,得到面团；将面团封好并恒温熟化,得到熟化物；将熟化物压制成面带；将面带切条,制成面条；将面条干燥到含水量在10-14％,制得成品。本发明制备的面条具有营养丰富、弹性和韧性好的优点。(The invention provides crab-flavored noodles and a preparation method thereof, and relates to the technical field of food processing. Crab-flavored noodles comprise the following raw materials: 8-57 parts of crab powder, 500 parts of wheat flour, 50-100 parts of mung bean powder, 5-15 parts of wheat bran powder, 9-15 parts of modifier, 5-15 parts of salt, 2-4 parts of calcium hydroxide and 5-10 parts of egg liquid. The preparation method comprises the following steps: weighing raw materials according to parts by weight, and uniformly mixing crab powder, wheat flour, mung bean powder, wheat bran powder, a modifier, salt and calcium hydroxide to obtain a mixture; adding warm water and egg liquid into the mixture, and stirring for 11-22min to obtain dough; sealing the dough and curing at constant temperature to obtain a cured product; pressing the cured product into a flour strip; cutting the noodle strip into strips, and making into noodles; drying the noodles until the water content is 10-14%, and making into final product. The noodles prepared by the invention have the advantages of rich nutrition and good elasticity and toughness.)

1. The crab-flavored noodles are characterized by comprising the following raw materials in parts by weight: 8-57 parts of crab powder, 500 parts of wheat flour, 50-100 parts of mung bean powder, 5-15 parts of wheat bran powder, 9-15 parts of modifier, 5-15 parts of salt, 2-4 parts of calcium hydroxide and 5-10 parts of egg liquid.

2. The crab-flavored noodles according to claim 1, which comprise the following raw materials in parts by weight: 40 parts of crab powder, 700 parts of wheat flour, 80 parts of mung bean powder, 10 parts of wheat bran powder, 12 parts of modifier, 10 parts of salt, 3 parts of calcium hydroxide and 8 parts of egg liquid.

3. The crab-flavored noodles as claimed in claim 1, wherein the crab meal comprises 2-15 parts by weight of crab meat meal, 1-17 parts by weight of crab shell meal and 5-25 parts by weight of crab cream.

4. The crab-flavored noodle according to claim 3, wherein the crab meal comprises 7 parts by weight of crab meat meal, 9 parts by weight of crab shell meal and 15 parts by weight of crab cream.

5. The crab-flavored noodles as claimed in claim 1, wherein the modifier comprises wheat gluten 5-10 weight parts, guar gum 2-5 weight parts and Artemisia desertorum gum 2-5 weight parts.

6. The crab-flavored noodles as claimed in claim 5, wherein the modifier comprises gluten 8 weight parts, guar gum 4 weight parts and Artemisia glue 4 weight parts.

7. The method for preparing noodles with crab flavor according to any one of claims 1 to 6, comprising the steps of:

weighing raw materials according to parts by weight, and uniformly mixing crab powder, wheat flour, mung bean powder, wheat bran powder, a modifier, salt and calcium hydroxide to obtain a mixture;

adding warm water and egg liquid into the mixture, and stirring for 11-22min to obtain dough;

sealing the dough and curing at constant temperature to obtain a cured product;

pressing the cured product into a flour strip;

cutting the noodle strip into strips, and making into noodles;

drying the noodles until the water content is 10-14%, and making into final product.

8. The method for preparing the crab-flavored noodles according to claim 7, wherein the weight ratio of the warm water to the mixture is (4-5): 10, and the temperature of the warm water is 20-30 ℃.

9. The method for preparing crab-flavored noodles according to claim 7, wherein the constant-temperature cooking is performed for 25-40min at 25-35 ℃.

10. The method for preparing noodles with crab flavor according to claim 7, wherein the noodle strip is prepared by pressing the cured product into noodle strips with a size of 1.5-2.5mm, and then pressing into noodle strips with a size of 0.5-1.2 mm.

Technical Field

The invention relates to the technical field of food processing, and particularly relates to crab-flavored noodles and a preparation method thereof.

Background

The crabs are various in variety, and the crab resources in China are very rich. The crab is rich in protein and trace elements, and is one of the most popular seafood due to fresh and tender meat and high nutritive value. The crab meat has short fiber, is easy to absorb, has effects of relieving rigidity of muscles, invigorating qi, regulating stomach, resolving food stagnation, dredging channels and collaterals, dispelling heat, clearing heat and nourishing yin, and can be used for treating traumatic injury, tendon injury fracture and allergic dermatitis. In addition, the crab has good curative effect on hypertension, arteriosclerosis, cerebral thrombosis, hyperlipidemia and various cancers and has good nourishing effect on human bodies. As a food with higher nutritive value, the daily eating method of the crabs is single, the fresh period is short, and in addition, the crab meat is cold and is not suitable for being eaten too much.

The noodles are one of the traditional Chinese staple foods, are convenient to use, economical and practical, and play an important role in daily life of people. At present, the noodle making industry at home and abroad is developed quite rapidly, the types of noodles are increased continuously, the yield is increased continuously, the noodle making technology is also improved continuously, along with the continuous improvement of the living standard of people, the dietary structure and the living style are improved continuously, people have higher requirements on the appearance quality and the nutritional value of noodles and higher requirements on the internal quality of the noodles, such as elasticity, toughness and other properties, the general wheat flour in China has lower protein content, and the noodles with higher quality are difficult to produce.

Disclosure of Invention

The invention aims to provide crab-flavored noodles which have the advantages of rich nutrition and good elasticity and toughness.

The invention also aims to provide a preparation method of the crab-flavored noodles, so as to prepare the crab-flavored noodles with the advantages of rich nutrition, good elasticity and good toughness.

The technical problem to be solved by the invention is realized by adopting the following technical scheme.

On one hand, the embodiment of the application provides crab-flavored noodles, which comprise the following raw materials in parts by weight: 8-57 parts of crab powder, 500 parts of wheat flour, 50-100 parts of mung bean powder, 5-15 parts of wheat bran powder, 9-15 parts of modifier, 5-15 parts of salt, 2-4 parts of calcium hydroxide and 5-10 parts of egg liquid.

On the other hand, the embodiment of the application provides a preparation method of crab-flavored noodles, which comprises the following steps:

weighing raw materials according to parts by weight, and uniformly mixing crab powder, wheat flour, mung bean powder, wheat bran powder, a modifier, salt and calcium hydroxide to obtain a mixture;

adding warm water and egg liquid into the mixture, and stirring for 11-22min to obtain dough;

sealing the dough and curing at constant temperature to obtain a cured product;

pressing the cured product into a flour strip;

cutting the noodle strip into strips, and making into noodles;

drying the noodles until the water content is 10-14%, and making into final product.

Compared with the prior art, the embodiment of the invention has at least the following advantages or beneficial effects:

the crab powder is added in the invention, and the statement in 'materia medica shigao': "it does not work alone but can harmonize blood. The traditional Chinese medicine considers that the crabs are cold in nature and salty in taste, and the crab meat has the functions of clearing heat, dissipating blood stasis, treating teasel root injuries, regulating meridians, nourishing yin and the like; the crab shell can clear away heat and toxic materials, break stasis, clear away accumulation and relieve pain, in addition, the crab has delicious taste, and the crab can be made into noodles, so that the noodles have unique delicious flavor and can make the index finger move greatly.

The mung bean flour added according to the proportion of the invention does not influence the chewy taste of the prepared noodles, because the mung bean flour has no gluten and can not form a net structure, the gluten force of the noodles is reduced due to excessive addition of the mung bean flour, and the noodles can not be prepared into the chewy noodles. In addition, because the mung bean flour is added in the noodles, the protein and phospholipid contained in the mung bean flour have the functions of exciting nerves and stimulating appetite; the polysaccharide component can enhance the activity of serum lipoprotein, hydrolyze triglyceride in lipoprotein to achieve the effect of reducing blood lipid, and can be used for preventing and treating coronary heart disease and angina pectoris; the bile contains a globulin and a polysaccharide, and can promote cholesterol in animals to be decomposed into cholic acid in livers, accelerate secretion of the cholesterol in bile and reduce the absorption of the cholesterol by small intestines; it has effects in clearing away heat and toxic materials; it is rich in trypsin inhibitor, and can protect liver, reduce protein decomposition, and protect kidney. The mung beans are added into the formula, so that the health care and health preservation effects on human bodies can be achieved.

The additive is added in the invention, and can strengthen a gluten network framework and enhance the cohesiveness of dough, so that the noodles have toughness and chewy mouthfeel.

The calcium hydroxide is added, so that the cooking loss of dough can be reduced, protein can be polymerized in the heating and curing process of the noodles, the mesh structure of the gel is smooth and compact, and the cooking quality and the processing performance of the noodles are improved.

The salt is added in the invention, so that the gluten structure can be optimized, the toughness of the noodles can be enhanced, and the noodles have good taste and good flavor.

The wheat bran powder is added, so that more dietary fibers are contained, and the dietary fibers have more hydrophilic groups, so that the dough has better water absorption and water locking capabilities, and can rob water with starch in the noodles, reduce water combined with the starch, and enable the noodles to be boiling-resistant, stable in quality, not easy to paste soup, and fresh and non-sticky in taste; active groups of dietary fiber molecules can interact with starch, so that the solubility, the expansibility and the gel hardness are increased, and the starch is ensured not to be sticky even absorbing more water, so that the noodles are more chewy and elastic.

The egg liquid is added, the egg liquid contains rich egg protein, the lysine can make up the nutritional defect of wheat protein, the egg liquid can obviously reduce the noodle breaking rate, the hardness, the recoverability and the chewiness of the noodles are improved, the cooking loss rate of the noodles is further reduced, the addition of the egg liquid can accelerate the crosslinking speed of covalent bonds, the speed of formation of a protein network structure is accelerated, and therefore the water absorption of the noodles can be inhibited, in addition, the egg liquid also contains lipid components, the lipid components have a hydrophobic effect and can also inhibit the water absorption of the noodles, and the noodles are further stable in quality, boiling-resistant, difficult to paste, chewy in taste and good in chewing strength.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.

FIG. 1 shows the results of measurement of the cooking loss ratio in Experimental example (II) of the present invention.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail below with reference to specific examples.

The crab-flavored noodles comprise the following raw materials in parts by weight: 8-57 parts of crab powder, 500 parts of wheat flour, 50-100 parts of mung bean powder, 5-15 parts of wheat bran powder, 9-15 parts of modifier, 5-15 parts of salt, 2-4 parts of calcium hydroxide and 5-10 parts of egg liquid. The crab powder is added in the invention, and the statement in 'materia medica shigao': "it does not work alone but can harmonize blood. The traditional Chinese medicine considers that the crabs are cold in nature and salty in taste, and the crab meat has the functions of clearing heat, dissipating blood stasis, treating teasel root injuries, regulating meridians, nourishing yin and the like; the crab shell can clear away heat and toxic materials, break stasis, clear away accumulation and relieve pain, in addition, the crab has delicious taste, and the crab can be made into noodles, so that the noodles have unique delicious flavor and can make the index finger move greatly. The mung bean flour is added, as the mung bean flour has no gluten and cannot form a net structure, the gluten force of the noodles is reduced due to excessive addition of the mung bean flour, the noodles cannot be made into the noodles with chewy mouthfeel, but the mung bean flour added according to the proportion of the application cannot influence the chewy mouthfeel of the prepared noodles. The additive is added, and can strengthen a gluten network framework and enhance the cohesiveness of dough, so that the noodles have toughness and chewy mouthfeel. The calcium hydroxide is added, the selected calcium hydroxide is of food grade, the cooking loss of dough can be reduced, and protein can be polymerized in the heating and curing process of the noodles, so that the gel net structure is smooth and compact, and the cooking quality and the processing performance of the noodles are improved. The salt is added, the gluten structure can be optimized, the toughness of the noodles can be enhanced, and the noodles are good in taste and good in flavor. The wheat bran powder is added, so that more dietary fibers are contained, and the dietary fibers have more hydrophilic groups, so that the dough has better water absorption and water locking capabilities, and can rob water with starch in the noodles, reduce water combined with the starch, and enable the noodles to be boiling-resistant, stable in quality, not easy to paste soup, and fresh and non-sticky in taste; active groups of dietary fiber molecules can interact with starch, so that the solubility, the expansibility and the gel hardness are increased, and the starch is ensured not to be sticky even absorbing more water, so that the noodles are more chewy and elastic. The egg liquid is added, the egg liquid contains rich egg protein, the lysine can make up the nutritional defect of wheat protein, the egg liquid can obviously reduce the broken strip rate of the noodles, the hardness, the recoverability and the chewiness of the noodles are improved, the cooking loss rate of the noodles is further reduced, the addition of the egg liquid can accelerate the crosslinking speed of a covalent bond, the speed of the formation of a structure of a protein network is accelerated, the water absorption of the noodles can be inhibited, in addition, a lipid component also exists in the egg liquid, the lipid component has a hydrophobic effect, the water absorption of the noodles can be inhibited as well, and the noodles are further stable in quality, boiling resistant, difficult in soup pasting, chewy in taste and good in chewing strength.

In some embodiments of the invention, the crab-flavored noodles comprise the following raw materials in parts by weight: 40 parts of crab powder, 700 parts of wheat flour, 80 parts of mung bean powder, 10 parts of wheat bran powder, 12 parts of modifier, 10 parts of salt, 3 parts of calcium hydroxide and 8 parts of egg liquid.

In some embodiments of the invention, the crab powder specifically comprises 2-15 parts by weight of crab meat powder, 1-17 parts by weight of crab shell powder and 5-25 parts by weight of crab cream. The crab powder comprises crab meat, crab shells and crab cream, the crab meat is rich in nutrition, mainly contains high-quality protein, carbohydrate, unsaturated fatty acid, cholesterol and a plurality of vitamins, mainly comprises vitamin A, vitamin B1, B2, B12, vitamin E, folic acid, thiamine, nicotinic acid and the like, and also contains a plurality of mineral elements such as calcium, iron, zinc, potassium, selenium, magnesium, phosphorus, manganese, copper, sodium and the like, and the nutritional value of the noodles can be increased by preparing the noodles from the crab powder; the crab spawn contains rich trace elements such as calcium, phosphorus, zinc, iron, selenium and the like which are necessary for human bodies, high-quality protein, collagen, vitamin A, unsaturated fatty acid and the like, has the effects of stimulating appetite, moistening lung, tonifying kidney, strengthening yang, nourishing blood and activating blood, can nourish human bodies when eaten, and is made into noodles, and has good taste and high nutritional value; the crab shell has very high efficacy and effect, is cold in nature and salty in taste, can clear heat and dissipate stagnation, can tonify qi and nourish yin, can break stasis and remove stagnation, can be usually used for treating various common diseases such as human lumbocrural pain, rheumatoid arthritis and tuberculosis, has very remarkable effect during treatment, is also a Chinese herbal medicine material capable of activating blood, can be usually ground into powder for storage after being dried, and can enrich the blood and tonify the qi after being taken.

In some embodiments of the present invention, the crab meal specifically includes 7 parts by weight of crab meat meal, 9 parts by weight of crab shell meal and 15 parts by weight of crab cream.

In some embodiments of the present invention, the modifier specifically comprises 5 to 10 parts by weight of wheat gluten, 2 to 5 parts by weight of guar gum and 2 to 5 parts by weight of artemisia glue. Gluten in the additive and protein in the formula can form a gluten structure together to strengthen a gluten network framework, and although mung bean flour is added in the formula and has no gluten quality, the mung bean flour and the gluten structure can form together so as to play a role in enhancing the toughness and chewy taste of the noodles; the guar gum in the additive can make the prepared noodles have smooth surfaces and good rehydration property, and can reduce the stability time, gelatinization characteristic and retrogradation value of dough; the added artemisia glue has the characteristics of high gluten strengthening and high viscosity, forms a greasy flocculent gel body after absorbing water, is a strong binder of dough, has strong complexing binding power, and can obviously strengthen the gluten strength of flour.

In some embodiments of the present invention, the modifier specifically comprises 8 parts by weight of wheat gluten, 4 parts by weight of guar gum and 4 parts by weight of artemisia glue.

The invention also provides a preparation method of the crab-flavored noodles, which comprises the following steps: weighing raw materials according to parts by weight, and uniformly mixing crab powder, wheat flour, mung bean powder, wheat bran powder, a modifier, salt and calcium hydroxide to obtain a mixture; adding warm water and egg liquid into the mixture, and stirring for 11-22min to obtain dough; sealing the dough and curing at constant temperature to obtain a cured product; pressing the cured product into a flour strip; cutting the noodle strip into strips, and making into noodles; drying the noodles until the water content is 10-14%, and making into final product. The noodles prepared by the method have elasticity and chewiness.

In some embodiments of the present invention, the weight ratio of the warm water to the mixture is (4-5): 10, and the temperature of the warm water is 20-30 ℃. According to the proportion, the starch can be expanded to generate viscosity, gluten is formed after the gluten and the prolamin in the wheat flour absorb water and are stirred, and the noodles have good elasticity and ductility.

In some embodiments of the present invention, the constant temperature aging is specifically constant temperature aging at 25-35 ℃ for 25-40 min. Aging at the temperature for 25-40min to make water penetrate into protein colloid particles to maximum extent, so that the protein colloid particles absorb water to expand and adhere to each other to further form gluten network tissue.

In some embodiments of the present invention, the dough belt is prepared by pressing the cured product into a dough belt of 1.5-2.5mm, and then pressing into a dough belt of 0.5-1.2 mm. Through twice pressing, the gluten network structure in the dough can be stretched, so that the internal components are fully contacted, and the structure is uniform.

The features and properties of the present invention are described in further detail below with reference to examples.

Example 1

A preparation method of noodles with crab flavor comprises the following steps:

uniformly mixing 20g of crab meat powder, 10g of crab shell powder, 50g of crab cream, 5kg of wheat flour, 500g of mung bean powder, 50g of wheat bran powder, 50g of wheat gluten, 20g of guar gum, 20g of artemisia glue, 50g of salt and 20g of calcium hydroxide to obtain a mixture;

adding 2.3kg of warm water of 20 deg.C and 50g of egg liquid into the mixture, and stirring for 11min to obtain dough;

sealing the dough with a safety film, and aging at 25 deg.C for 25min to obtain cooked product;

pressing the cured product into a flour belt of 1.5-2.5mm, and pressing into a flour belt of 0.5-1.2 mm;

cutting the noodle strip into strips, and making into noodles;

drying the noodles until the water content is 10-14%, and making into final product.

Example 2

A preparation method of noodles with crab flavor comprises the following steps:

uniformly mixing 50g of crab meat powder, 50g of crab shell powder, 100g of crab cream, 6kg of wheat flour, 700g of mung bean powder, 80g of wheat bran powder, 70g of wheat gluten, 30g of guar gum, 30g of artemisia glue, 80g of salt and 25g of calcium hydroxide to obtain a mixture;

adding warm water of 25 deg.C and 3.2kg and 70g egg liquid into the mixture, and stirring for 13min to obtain dough;

sealing the dough with a safety film, and aging at 25 deg.C for 30min to obtain cooked product;

pressing the cured product into a flour belt of 1.5-2.5mm, and pressing into a flour belt of 0.5-1.2 mm;

cutting the noodle strip into strips, and making into noodles;

drying the noodles until the water content is 10-14%, and making into final product.

Example 3

A preparation method of noodles with crab flavor comprises the following steps:

uniformly mixing 70g of crab meat powder, 90g of crab shell powder, 150g of crab cream, 7kg of wheat flour, 800g of mung bean powder, 100g of wheat bran powder, 80g of wheat gluten, 40g of guar gum, 40g of artemisia glue, 100g of salt and 30g of calcium hydroxide to obtain a mixture;

adding 4.2kg of 25 deg.C warm water and 80g of egg liquid into the mixture, and stirring for 15min to obtain dough;

sealing the dough with a safety film, and aging at 30 deg.C for 35min to obtain cooked product;

pressing the cured product into a flour belt of 1.5-2.5mm, and pressing into a flour belt of 0.5-1.2 mm;

cutting the noodle strip into strips, and making into noodles;

drying the noodles until the water content is 10-14%, and making into final product.

Example 4

A preparation method of noodles with crab flavor comprises the following steps:

uniformly mixing 120g of crab meat powder, 140g of crab shell powder, 200g of crab cream, 8kg of wheat flour, 900g of mung bean powder, 120g of wheat bran powder, 90g of wheat gluten, 40g of guar gum, 40g of artemisia glue, 120g of salt and 30g of calcium hydroxide to obtain a mixture;

adding 4.9kg of 25 deg.C warm water and 90g of egg liquid into the mixture, and stirring for 20min to obtain dough;

sealing the dough with a safety film, and aging at 30 deg.C for 35min to obtain cooked product;

pressing the cured product into a flour belt of 1.5-2.5mm, and pressing into a flour belt of 0.5-1.2 mm;

cutting the noodle strip into strips, and making into noodles;

drying the noodles until the water content is 10-14%, and making into final product.

Example 5

A preparation method of noodles with crab flavor comprises the following steps:

uniformly mixing 150g of crab meat powder, 170g of crab shell powder, 250g of crab cream, 8kg of wheat flour, 1kg of mung bean powder, 150g of wheat bran powder, 100g of wheat gluten, 50g of guar gum, 50g of artemisia glue, 150g of salt and 40g of calcium hydroxide to obtain a mixture;

adding 5kg of warm water of 30 deg.C and 100g of egg liquid into the mixture, and stirring for 22min to obtain dough;

sealing the dough with a safety film, and aging at 35 deg.C for 40min to obtain cooked product;

pressing the cured product into a flour belt of 1.5-2.5mm, and pressing into a flour belt of 0.5-1.2 mm;

cutting the noodle strip into strips, and making into noodles;

drying the noodles until the water content is 10-14%, and making into final product.

Comparative example 1

The difference between the comparative example and the example 3 is that the crab meat powder, the crab shell powder and the crab cream are not added, and the method specifically comprises the following steps:

uniformly mixing 7kg of wheat flour, 800g of mung bean flour, 100g of wheat bran flour, 80g of vital gluten, 40g of guar gum, 40g of artemisia glue, 100g of salt and 30g of calcium hydroxide to obtain a mixture;

adding 4.2kg of 25 deg.C warm water and 80g of egg liquid into the mixture, and stirring for 15min to obtain dough;

sealing the dough with a safety film, and aging at 30 deg.C for 35min to obtain cooked product;

pressing the cured product into a flour belt of 1.5-2.5mm, and pressing into a flour belt of 0.5-1.2 mm;

cutting the noodle strip into strips, and making into noodles;

drying the noodles until the water content is 10-14%, and making into final product.

Comparative example 2

The comparative example differs from example 3 in that the weight ratio of added mung bean flour to wheat flour is 3:7, and specifically comprises the following steps:

uniformly mixing 70g of crab meat powder, 90g of crab shell powder, 150g of crab cream, 7kg of wheat flour, 3kg of mung bean flour, 100g of wheat bran powder, 80g of wheat gluten, 40g of guar gum, 40g of artemisia glue, 100g of salt and 30g of calcium hydroxide to obtain a mixture;

adding 4.2kg of 25 deg.C warm water and 80g of egg liquid into the mixture, and stirring for 15min to obtain dough;

sealing the dough with a safety film, and aging at 30 deg.C for 35min to obtain cooked product;

pressing the cured product into a flour belt of 1.5-2.5mm, and pressing into a flour belt of 0.5-1.2 mm;

cutting the noodle strip into strips, and making into noodles;

drying the noodles until the water content is 10-14%, and making into final product.

Comparative example 3

The comparative example differs from example 3 in that wheat bran powder is not added, and specifically comprises the following steps:

uniformly mixing 70g of crab meat powder, 90g of crab shell powder, 150g of crab cream, 7kg of wheat flour, 800g of mung bean powder, 80g of vital gluten, 40g of guar gum, 40g of artemisia glue, 100g of salt and 30g of calcium hydroxide to obtain a mixture;

adding 4.2kg of 25 deg.C warm water and 80g of egg liquid into the mixture, and stirring for 15min to obtain dough;

sealing the dough with a safety film, and aging at 30 deg.C for 35min to obtain cooked product;

pressing the cured product into a flour belt of 1.5-2.5mm, and pressing into a flour belt of 0.5-1.2 mm;

cutting the noodle strip into strips, and making into noodles;

drying the noodles until the water content is 10-14%, and making into final product.

Comparative example 4

The comparative example differs from example 3 in that no additives and no calcium hydroxide are added, and specifically comprises the following steps:

uniformly mixing 70g of crab meat powder, 90g of crab shell powder, 150g of crab cream, 7kg of wheat flour, 800g of mung bean powder, 100g of wheat bran powder and 100g of salt to obtain a mixture;

adding 4.2kg of 25 deg.C warm water and 80g of egg liquid into the mixture, and stirring for 15min to obtain dough;

sealing the dough with a safety film, and aging at 30 deg.C for 35min to obtain cooked product;

pressing the cured product into a flour belt of 1.5-2.5mm, and pressing into a flour belt of 0.5-1.2 mm;

cutting the noodle strip into strips, and making into noodles;

drying the noodles until the water content is 10-14%, and making into final product.

Examples of the experiments

(I) sensory evaluation test

Randomly selecting 50 individuals to evaluate the color, taste, hardness, taste and elasticity of the noodles, wherein the color is preferably white or slightly yellow, generally off-white or over-yellow and poorly gray or yellow; the mouthfeel is good smooth and fine, the mouthfeel is flat and light, and the roughness is poor; the hardness is preferably moderate, the hardness is normal or weak, and the hardness is poor; the elasticity is better to be chewy and elastic, the chewy is weaker and the elasticity is poorer, and the chewy is weaker and the elasticity is poorer; the taste is better to have fresh and fragrant crab taste with little crab taste, is basically tasteless as usual, and has bad peculiar smell. The noodles prepared in examples 1 to 5 and comparative examples 1 to 4 were boiled to have no hard core, sent to the tester, tasted and scored, respectively, and the results are shown in table 1.

TABLE 1

From table 1, we can see that the noodles prepared in example 3 have the best overall properties, and the best evaluations of color, mouthfeel, hardness and elasticity; by contrast, the noodles prepared in comparative example 2 were the least elastic, because the mung beans were added in the largest amount, and based on the mung bean flour, there was no gluten, and a net structure could not be formed, and too much addition thereof resulted in a decrease in the gluten strength of the noodles, resulting in too poor elasticity of the prepared noodles; in the comparative example 3, wheat bran is not added, so that the elasticity and the mouthfeel are poor, but the color and the hardness are less influenced; comparative example 4 no additive and calcium hydroxide were added, so that the elasticity, hardness and mouthfeel of the noodles were poor; the absence of the addition of crab cream, crab shells and crab meat in comparative example 1 resulted in the preparation of noodles lacking the fresh aroma of crabs, and the preparation of noodles lacking the appeal of eating again by the taster in comparative example 1 as compared to examples 1-5 in the evaluation by the subsequent testers.

(II) determination of cooking loss ratio

50g of each of the noodles prepared in examples 1 to 5 and comparative examples 1 to 4 was taken. Putting into 400mL boiling water, and boiling until the noodles have no hard core. The cooking water and the washing water were evaporated to remove most of the water, dried at 105 ℃ to constant weight, and calculated by the following formula:

cooking loss rate of 2m₂/m₁×(1-W)×100％

Wherein m is₁G, the mass of noodles before cooking; m is₂Mass after constant weight, g; w is the moisture content of the noodles before cooking,%.

The results of the detection are shown in FIG. 1.

Comparing fig. 1 analytically, we can see that the cooking loss rate of the noodles prepared in example 3 is the lowest in example, 3.51%, and from examples 1-5, it can be seen that the cooking loss rate of the prepared noodles is decreased with the increase of the addition content of wheat bran, additives and calcium hydroxide, but is the best when added to the mixture ratio of example 3, and then does not decrease any more, but slightly increases, because the addition of the crab meal and the mung bean meal is increased; in comparison, the noodle of comparative example 2 had the highest cooking loss rate of 7.2% due to excessive mung bean flour added, and the amounts of dietary fiber, additives, egg liquid and calcium hydroxide in the wheat bran did not limit the excessive mung bean flour, resulting in loss of nutrients; the cooking loss rate was higher for both comparative example 3 and comparative example 4 due to the lack of wheat gluten powder, additives and calcium hydroxide.

In conclusion, the crab powder is added in the invention, and the theory in 'materia medica shigao': "it does not work alone but can harmonize blood. The traditional Chinese medicine considers that the crabs are cold in nature and salty in taste, and the crab meat has the functions of clearing heat, dissipating blood stasis, injuring teasel roots, regulating meridians, nourishing yin and the like; the crab shell can clear away heat and toxic materials, break stasis, clear away accumulation and relieve pain, in addition, the crab has delicious taste, and the crab can be made into noodles, so that the noodles have unique delicious flavor and can make the index finger move greatly.

The mung bean flour added according to the proportion of the invention does not influence the chewy taste of the prepared noodles, because the mung bean flour has no gluten and can not form a net structure, the gluten force of the noodles is reduced due to excessive addition of the mung bean flour, and the noodles can not be prepared into the chewy noodles. In addition, because the mung bean flour is added in the noodles, the protein and phospholipid contained in the mung bean flour have the functions of exciting nerves and stimulating appetite; the polysaccharide component can enhance the activity of serum lipoprotein, hydrolyze triglyceride in lipoprotein to achieve the effect of reducing blood lipid, and can be used for preventing and treating coronary heart disease and angina pectoris; the bile contains a globulin and a polysaccharide, and can promote cholesterol in animals to be decomposed into cholic acid in livers, accelerate secretion of the cholesterol in bile and reduce the absorption of the cholesterol by small intestines; it has effects in clearing away heat and toxic materials; it is rich in trypsin inhibitor, and can protect liver, reduce protein decomposition, and protect kidney. The mung beans are added into the formula, so that the health care and health preservation effects on human bodies can be achieved.

The additive is added in the invention, and can strengthen a gluten network framework and enhance the cohesiveness of dough, so that the noodles have toughness and chewy mouthfeel.

The calcium hydroxide is added, so that the cooking loss of dough can be reduced, protein can be polymerized in the heating and curing process of the noodles, the mesh structure of the gel is smooth and compact, and the cooking quality and the processing performance of the noodles are improved.

The salt is added in the invention, so that the gluten structure can be optimized, the toughness of the noodles can be enhanced, and the noodles have good taste and good flavor.

The wheat bran powder is added, so that more dietary fibers are contained, and the dietary fibers have more hydrophilic groups, so that the dough has better water absorption and water locking capabilities, and can rob water with starch in the noodles, reduce water combined with the starch, and enable the noodles to be boiling-resistant, stable in quality, not easy to paste soup, and fresh and non-sticky in taste; active groups of dietary fiber molecules can interact with starch, so that the solubility, the expansibility and the gel hardness are increased, and the starch is ensured not to be sticky even absorbing more water, so that the noodles are more chewy and elastic.

The egg liquid is added, the egg liquid contains rich egg protein, the lysine can make up the nutritional defect of wheat protein, the egg liquid can obviously reduce the noodle breaking rate, the hardness, the recoverability and the chewiness of the noodles are improved, the cooking loss rate of the noodles is further reduced, the addition of the egg liquid can accelerate the crosslinking speed of covalent bonds, the speed of formation of a protein network structure is accelerated, and therefore the water absorption of the noodles can be inhibited, in addition, the egg liquid also contains lipid components, the lipid components have a hydrophobic effect and can also inhibit the water absorption of the noodles, and the noodles are further stable in quality, boiling-resistant, difficult to paste, chewy in taste and good in chewing strength.

The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. 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.