CN114041562A - Curcuma parvum enzyme probiotic noodle and production process thereof - Google Patents
Curcuma parvum enzyme probiotic noodle and production process thereof Download PDFInfo
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- CN114041562A CN114041562A CN202111239361.8A CN202111239361A CN114041562A CN 114041562 A CN114041562 A CN 114041562A CN 202111239361 A CN202111239361 A CN 202111239361A CN 114041562 A CN114041562 A CN 114041562A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 28
- 239000006041 probiotic Substances 0.000 title claims abstract description 20
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 20
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 20
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 title abstract description 21
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 17
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- 238000001035 drying Methods 0.000 claims description 55
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- 238000000034 method Methods 0.000 claims description 24
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- 238000003756 stirring Methods 0.000 claims description 20
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- 230000001954 sterilising effect Effects 0.000 claims description 15
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
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- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 claims description 10
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- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 8
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- 241000235342 Saccharomycetes Species 0.000 claims description 5
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
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- 240000004922 Vigna radiata Species 0.000 claims description 5
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- 235000011453 Vigna umbellata Nutrition 0.000 claims description 5
- 235000021279 black bean Nutrition 0.000 claims description 5
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- 239000003607 modifier Substances 0.000 claims description 2
- 244000008991 Curcuma longa Species 0.000 claims 3
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- 230000000694 effects Effects 0.000 abstract description 11
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 4
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- 239000011782 vitamin Substances 0.000 abstract description 3
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- 229930003231 vitamin Natural products 0.000 abstract description 3
- 206010003210 Arteriosclerosis Diseases 0.000 abstract description 2
- 206010010774 Constipation Diseases 0.000 abstract description 2
- 208000018522 Gastrointestinal disease Diseases 0.000 abstract description 2
- 244000061456 Solanum tuberosum Species 0.000 abstract description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract description 2
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- 230000009471 action Effects 0.000 description 3
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 3
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 3
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- 230000008569 process Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000012754 curcumin Nutrition 0.000 description 2
- 229940109262 curcumin Drugs 0.000 description 2
- 239000004148 curcumin Substances 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000001169 1-methyl-4-propan-2-ylcyclohexa-1,4-diene Substances 0.000 description 1
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
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- 102000007330 LDL Lipoproteins Human genes 0.000 description 1
- 206010028748 Nasal obstruction Diseases 0.000 description 1
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- 229920002472 Starch Polymers 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- FZPYMZUVXJUAQA-ZDUSSCGKSA-N Turmerone Chemical compound CC(C)=CC(=O)C[C@H](C)C1=CCC(C)=CC1 FZPYMZUVXJUAQA-ZDUSSCGKSA-N 0.000 description 1
- FZPYMZUVXJUAQA-UHFFFAOYSA-N Turmerone Natural products CC(C)=CC(=O)CC(C)C1=CCC(C)=CC1 FZPYMZUVXJUAQA-UHFFFAOYSA-N 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
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- XOCANRBEOZQNAQ-KBPBESRZSA-N alpha-turmerone Natural products O=C(/C=C(\C)/C)C[C@H](C)[C@H]1C=CC(C)=CC1 XOCANRBEOZQNAQ-KBPBESRZSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
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- 201000011510 cancer Diseases 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
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- 229940043350 citral Drugs 0.000 description 1
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- 230000003480 fibrinolytic effect Effects 0.000 description 1
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
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- KKOXKGNSUHTUBV-UHFFFAOYSA-N racemic zingiberene Natural products CC(C)=CCCC(C)C1CC=C(C)C=C1 KKOXKGNSUHTUBV-UHFFFAOYSA-N 0.000 description 1
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- KKOXKGNSUHTUBV-LSDHHAIUSA-N zingiberene Chemical compound CC(C)=CCC[C@H](C)[C@H]1CC=C(C)C=C1 KKOXKGNSUHTUBV-LSDHHAIUSA-N 0.000 description 1
- 229930001895 zingiberene Natural products 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Noodles (AREA)
Abstract
The invention provides a turmeric enzyme probiotic noodle and a production process thereof, and the production process comprises the following steps: the noodles are added with the small yellow ginger enzyme for fermentation treatment, and the biological active ingredients contained in the small yellow ginger enzyme can influence the active enzyme in a user body, so that the life activity of the body is regulated from a cell layer, the enzyme has good effects on regulating immunity and sleep states, expelling toxin and beautifying, relieving constipation, growing and blackening hair, improving the detoxifying function of liver and eliminating excessive waste and fat accumulated in the body. The grain powder comprises high gluten wheat flour, bean flour, potato flour, glutinous rice flour and egg white powder, is more comprehensive in nutrition, contains rich minerals and vitamins, for example, the potato contains water-soluble polysaccharide, has a certain medicinal health-care effect, and has the effects of preventing gastrointestinal diseases, reducing cholesterol, preventing arteriosclerosis and the like.
Description
Technical Field
The invention relates to the technical field of probiotic noodles, in particular to turmeric enzyme probiotic noodles and a production process thereof.
Background
The small yellow ginger has higher nutrition and health care value. The small yellow ginger mainly contains oily volatile matters such as gingerol, zingiberene, shogaene, phellandrene, citral, aromatic oil and the like, and also contains gingerol, vitamins, gingerol, resin, starch, fiber and a small amount of mineral substances, so that the small yellow ginger has a good health-care effect on a human body. The ferment is low-salt liquid containing bioactive substances extracted by deep fermentation of plants. The invention provides a turmeric ferment probiotic noodle and a production process thereof, wherein various ferment products exist in the market at present.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a turmeric enzyme probiotic noodle and a production process thereof, so as to solve the problems in the background technology.
The technical problem solved by the invention is realized by adopting the following technical scheme: a Curcuma parvum ferment probiotic noodle and a production process thereof comprise the following steps:
the method comprises the following steps: weighing a proper amount of various grain powders and auxiliary materials, uniformly mixing to obtain mixed flour, and adding the mixed flour into a flour mixer;
step two: according to the method, a proper amount of distilled water is pre-fetched according to the mixed flour, the modifying agent and the Xiaohuangjiang ferment powder are added into the distilled water, stirring and dissolving are carried out, then the distilled water is gradually added into a flour stirring machine, and the flour is stirred by the flour stirring machine to be uniform flocculent dough;
step three: spreading the dough on a table board, standing the dough for 5-8 minutes to enable the flour to fully absorb water to form gluten, and fully dispersing the modifying agent in the dough;
step four: putting the dough into a proofing box, controlling the temperature at 22-27 ℃, and proofing for 20-25 min;
step five: putting proofed dough into a full-automatic noodle maker to make noodles, then carrying out a drying procedure on the noodles, and packaging after the drying is finished.
As a preferred embodiment of the present invention: the mixed flour in the first step is subjected to microwave sterilization for 2-5 min; the auxiliary materials are powdery particles prepared by drying medlar, red dates, pepper, angelica and motherwort.
As a preferred embodiment of the present invention: the grain powder comprises high-gluten wheat flour, bean flour, potato flour, glutinous rice flour and egg white powder, and the high-gluten wheat flour, the bean flour, the potato flour, the glutinous rice flour and the egg white powder are screened by a 50-60-mesh screen.
As a preferred embodiment of the present invention: the grain powder comprises the following components in parts by weight: 50-60 parts of high-gluten wheat flour, 5-10 parts of bean flour, 10-15 parts of potato flour, 5-10 parts of glutinous rice flour and 3-6 parts of egg white powder.
As a preferred embodiment of the present invention: the bean flour is one or more of soybean, black bean, red bean, mung bean and chickpea.
As a preferred embodiment of the present invention: the modifier comprises salt, soda, wheat gluten, sodium alginate and sodium stearoyl lactate, wherein the adding amount of the salt is 0.8-1% of the mass of the mixed flour, the adding amount of the soda is 0.1-0.15% of the mass of the mixed flour, the adding amount of the wheat gluten is 1-3% of the mass of the mixed flour, the adding amount of the sodium alginate is 0.2-0.5% of the mass of the mixed flour, and the adding amount of the sodium stearoyl lactate is 0.03-0.08% of the mass of the mixed flour; the adding amount of the small turmeric enzyme powder is 1-2% of the mass of the mixed flour.
As a preferred embodiment of the present invention: the distilled water accounts for 40-45% of the mass of the mixed flour.
As a preferred embodiment of the present invention: the drying procedure is divided into three stages:
the first stage, placing the processed noodles in a drying oven, wherein the drying temperature is 20-25 ℃, and the drying time is 45-55 min, so that the moisture on the surfaces of the noodles is promoted to evaporate;
in the second stage, the drying temperature is increased to 40-45 ℃, the drying time is 70-80 min, and the water in the noodles is evaporated;
and in the third stage, the drying temperature is adjusted to 25-30 ℃, the drying time is 50-60 min, and the moisture is further reduced.
The preparation method of the turmeric ferment powder comprises the following steps:
the method comprises the following steps: screening and removing impurities from the small yellow gingers, cleaning, adding the small yellow gingers into a grinder for grinding, and sterilizing the ground small yellow gingers by high-temperature steam at the sterilization temperature of 115-125 ℃ for 15-25 min;
step two: adding the sterilized parvus ginger into a fermentation tank subjected to aseptic treatment, adding a certain amount of sucrose and deionized water, adding the microbial strain solution into the fermentation tank, uniformly stirring, and fermenting for 20-25 days in a dark sealing manner;
step three: separating the residue and the liquid in the fermentation tank to obtain a Xiaohuang ginger enzyme stock solution, and performing spray drying on the Xiaohuang ginger enzyme stock solution to obtain Xiaohuang ginger enzyme powder.
As a preferred embodiment of the present invention: the microbial strain solution comprises acetic acid bacteria, lactic acid bacteria, saccharomycetes, embryonal tooth bacteria and phaseolase.
Compared with the prior art, the invention has the beneficial effects that: the small yellow ginger enzyme is added into the noodles for fermentation treatment, the biological active ingredients contained in the small yellow ginger enzyme can affect the active enzyme in the body of a user, the life activity of the body is regulated from the cell level, the enzyme has good effects on regulating immunity, sleeping state, expelling toxin, beautifying, relieving constipation, growing hair and blackening hair, the detoxifying function of the liver is improved, and excessive waste and fat accumulated in the body are eliminated. And microorganisms, mineral substances and amino acids in the parvus yellow ginger enzyme are beneficial to recovering and improving blood circulation, and the parvus yellow ginger enzyme can promote gastric digestion, relieve nasal obstruction, prevent allergy and relieve gastric pressure. The small yellow ginger contains curcumin, turmerone and other components, has the functions of reducing total cholesterol and beta-lipoprotein in blood plasma and inhibiting platelet aggregation. Curcumin also has fibrinolytic activity increasing effect, and has certain effect in preventing thrombosis. The Curcuma rhizome alcohol extract can inhibit cancer cell growth, and has anti-tumor effect.
The grain powder comprises high gluten wheat flour, bean flour, potato flour, glutinous rice flour and egg white powder, is more comprehensive in nutrition, contains rich minerals and vitamins, for example, the potato contains water-soluble polysaccharide, has a certain medicinal health-care effect, and has the effects of preventing gastrointestinal diseases, reducing cholesterol, preventing arteriosclerosis and the like.
Detailed Description
The present invention is further described in order to make the technical means, the creation features, the achievement purposes and the effects of the present invention easy to understand.
Example 1
A Curcuma parvum ferment probiotic noodle and a production process thereof comprise the following steps:
the method comprises the following steps: weighing a proper amount of various grain powders and auxiliary materials, uniformly mixing to obtain mixed flour, and adding the mixed flour into a flour mixer;
step two: according to the method, a proper amount of distilled water is pre-fetched according to the mixed flour, the modifying agent and the Xiaohuangjiang ferment powder are added into the distilled water, stirring and dissolving are carried out, then the distilled water is gradually added into a flour stirring machine, and the flour is stirred by the flour stirring machine to be uniform flocculent dough;
step three: spreading the dough on a table top, standing the dough for 5 minutes to ensure that the flour fully absorbs water to form gluten and the modifying agent is fully dispersed in the dough;
step four: placing the dough in a proofing box, controlling the temperature at 22 deg.C, and proofing for 20 min;
step five: putting proofed dough into a full-automatic noodle maker to make noodles, then carrying out a drying procedure on the noodles, and packaging after the drying is finished.
The mixed flour in the first step is subjected to microwave sterilization for 2 min; the auxiliary materials are powdery particles prepared by drying medlar, red dates, pepper, angelica and motherwort.
The grain powder comprises high gluten wheat flour, bean flour, potato flour, glutinous rice flour and egg white powder, and the high gluten wheat flour, the bean flour, the potato flour, the glutinous rice flour and the egg white powder are screened by a 50-mesh screen.
The grain powder comprises the following components in parts by weight: 50 parts of high gluten wheat flour, 5 parts of bean flour, 10 parts of potato flour, 5 parts of glutinous rice flour and 3 parts of egg white powder.
The bean flour is one or more of soybean, black bean, red bean, mung bean and chickpea.
The improver comprises salt, soda, wheat gluten, sodium alginate and sodium stearoyl lactate, wherein the addition amount of the salt is 0.8 percent of the mass of the mixed flour, the addition amount of the soda is 0.1 percent of the mass of the mixed flour, the addition amount of the wheat gluten is 1 percent of the mass of the mixed flour, the addition amount of the sodium alginate is 0.2 percent of the mass of the mixed flour, and the addition amount of the sodium stearoyl lactate is 0.03 percent of the mass of the mixed flour; the adding amount of the small turmeric enzyme powder is 1% of the mass of the mixed flour.
The distilled water accounts for 40% of the mass of the mixed flour.
The drying procedure is divided into three stages:
the first stage, placing the processed noodles in a drying oven, wherein the drying temperature is 20-25 ℃, and the drying time is 45-55 min, so that the moisture on the surfaces of the noodles is promoted to evaporate;
in the second stage, the drying temperature is increased to 40-45 ℃, the drying time is 70-80 min, and the water in the noodles is evaporated;
and in the third stage, the drying temperature is adjusted to 25-30 ℃, the drying time is 50-60 min, and the moisture is further reduced.
The preparation method of the turmeric ferment powder comprises the following steps:
the method comprises the following steps: screening and removing impurities from the small yellow gingers, cleaning, adding the small yellow gingers into a grinder for grinding, and sterilizing the ground small yellow gingers by high-temperature steam at the sterilization temperature of 115-125 ℃ for 15-25 min;
step two: adding the sterilized parvus ginger into a fermentation tank subjected to aseptic treatment, adding a certain amount of sucrose and deionized water, adding the microbial strain solution into the fermentation tank, uniformly stirring, and fermenting for 20-25 days in a dark sealing manner;
step three: separating the residue and the liquid in the fermentation tank to obtain a Xiaohuang ginger enzyme stock solution, and performing spray drying on the Xiaohuang ginger enzyme stock solution to obtain Xiaohuang ginger enzyme powder.
The microbial strain solution comprises acetic acid bacteria, lactic acid bacteria, saccharomycetes, embryonal tooth bacteria and phaseolase.
Example 2
A Curcuma parvum ferment probiotic noodle and a production process thereof comprise the following steps:
the method comprises the following steps: weighing a proper amount of various grain powders and auxiliary materials, uniformly mixing to obtain mixed flour, and adding the mixed flour into a flour mixer;
step two: according to the method, a proper amount of distilled water is pre-fetched according to the mixed flour, the modifying agent and the Xiaohuangjiang ferment powder are added into the distilled water, stirring and dissolving are carried out, then the distilled water is gradually added into a flour stirring machine, and the flour is stirred by the flour stirring machine to be uniform flocculent dough;
step three: spreading the dough on a table top, standing the dough for 7 minutes to ensure that the flour fully absorbs water to form gluten and the modifying agent is fully dispersed in the dough;
step four: placing the dough in a proofing box, controlling the temperature at 25 deg.C, and proofing for 22 min;
step five: putting proofed dough into a full-automatic noodle maker to make noodles, then carrying out a drying procedure on the noodles, and packaging after the drying is finished.
The mixed flour in the first step is subjected to microwave sterilization for 3 min; the auxiliary materials are powdery particles prepared by drying medlar, red dates, pepper, angelica and motherwort.
The grain powder comprises high gluten wheat flour, bean flour, potato flour, glutinous rice flour and egg white powder, and the high gluten wheat flour, the bean flour, the potato flour, the glutinous rice flour and the egg white powder are screened by a 55-mesh screen.
The grain powder comprises the following components in parts by weight: 55 parts of high gluten wheat flour, 7 parts of bean flour, 12 parts of potato flour, 7 parts of glutinous rice flour and 5 parts of egg white powder.
The bean flour is one or more of soybean, black bean, red bean, mung bean and chickpea.
The improver comprises salt, soda, wheat gluten, sodium alginate and sodium stearoyl lactate, wherein the addition amount of the salt is 0.9 percent of the mass of the mixed flour, the addition amount of the soda is 0.12 percent of the mass of the mixed flour, the addition amount of the wheat gluten is 2 percent of the mass of the mixed flour, the addition amount of the sodium alginate is 0.3 percent of the mass of the mixed flour, and the addition amount of the sodium stearoyl lactate is 0.05 percent of the mass of the mixed flour; the adding amount of the small turmeric enzyme powder is 1.5 percent of the mass of the mixed flour.
The distilled water accounts for 42% of the mass of the mixed flour.
The drying procedure is divided into three stages:
the first stage, placing the processed noodles in a drying oven, wherein the drying temperature is 20-25 ℃, and the drying time is 45-55 min, so that the moisture on the surfaces of the noodles is promoted to evaporate;
in the second stage, the drying temperature is increased to 40-45 ℃, the drying time is 70-80 min, and the water in the noodles is evaporated;
and in the third stage, the drying temperature is adjusted to 25-30 ℃, the drying time is 50-60 min, and the moisture is further reduced.
The preparation method of the turmeric ferment powder comprises the following steps:
the method comprises the following steps: screening and removing impurities from the small yellow gingers, cleaning, adding the small yellow gingers into a grinder for grinding, and sterilizing the ground small yellow gingers by high-temperature steam at the sterilization temperature of 115-125 ℃ for 15-25 min;
step two: adding the sterilized parvus ginger into a fermentation tank subjected to aseptic treatment, adding a certain amount of sucrose and deionized water, adding the microbial strain solution into the fermentation tank, uniformly stirring, and fermenting for 20-25 days in a dark sealing manner;
step three: separating the residue and the liquid in the fermentation tank to obtain a Xiaohuang ginger enzyme stock solution, and performing spray drying on the Xiaohuang ginger enzyme stock solution to obtain Xiaohuang ginger enzyme powder.
The microbial strain solution comprises acetic acid bacteria, lactic acid bacteria, saccharomycetes, embryonal tooth bacteria and phaseolase.
Example 3
A Curcuma parvum ferment probiotic noodle and a production process thereof comprise the following steps:
the method comprises the following steps: weighing a proper amount of various grain powders and auxiliary materials, uniformly mixing to obtain mixed flour, and adding the mixed flour into a flour mixer;
step two: according to the method, a proper amount of distilled water is pre-fetched according to the mixed flour, the modifying agent and the Xiaohuangjiang ferment powder are added into the distilled water, stirring and dissolving are carried out, then the distilled water is gradually added into a flour stirring machine, and the flour is stirred by the flour stirring machine to be uniform flocculent dough;
step three: spreading the dough on a table top, standing the dough for 8 minutes to ensure that the flour fully absorbs water to form gluten and the modifying agent is fully dispersed in the dough;
step four: placing the dough in a proofing box, controlling the temperature at 27 deg.C, and proofing for 25 min;
step five: putting proofed dough into a full-automatic noodle maker to make noodles, then carrying out a drying procedure on the noodles, and packaging after the drying is finished.
The mixed flour in the first step is subjected to microwave sterilization for 5 min; the auxiliary materials are powdery particles prepared by drying medlar, red dates, pepper, angelica and motherwort.
The grain powder comprises high gluten wheat flour, bean flour, potato flour, glutinous rice flour and egg white powder, and the high gluten wheat flour, the bean flour, the potato flour, the glutinous rice flour and the egg white powder are screened by a 60-mesh screen.
The grain powder comprises the following components in parts by weight: 60 parts of high gluten wheat flour, 10 parts of bean flour, 15 parts of potato flour, 10 parts of glutinous rice flour and 6 parts of egg white powder.
The bean flour is one or more of soybean, black bean, red bean, mung bean and chickpea.
The improver comprises table salt, dietary alkali, wheat gluten, sodium alginate and sodium stearoyl lactate, wherein the addition amount of the table salt is 1% of the mass of the mixed flour, the addition amount of the dietary alkali is 0.15% of the mass of the mixed flour, the addition amount of the wheat gluten is 3% of the mass of the mixed flour, the addition amount of the sodium alginate is 0.5% of the mass of the mixed flour, and the addition amount of the sodium stearoyl lactate is 0.08% of the mass of the mixed flour; the adding amount of the small turmeric enzyme powder is 2% of the mass of the mixed flour.
The distilled water accounts for 45% of the mass of the mixed flour.
The drying procedure is divided into three stages:
the first stage, placing the processed noodles in a drying oven, wherein the drying temperature is 20-25 ℃, and the drying time is 45-55 min, so that the moisture on the surfaces of the noodles is promoted to evaporate;
in the second stage, the drying temperature is increased to 40-45 ℃, the drying time is 70-80 min, and the water in the noodles is evaporated;
and in the third stage, the drying temperature is adjusted to 25-30 ℃, the drying time is 50-60 min, and the moisture is further reduced.
The preparation method of the turmeric ferment powder comprises the following steps:
the method comprises the following steps: screening and removing impurities from the small yellow gingers, cleaning, adding the small yellow gingers into a grinder for grinding, and sterilizing the ground small yellow gingers by high-temperature steam at the sterilization temperature of 115-125 ℃ for 15-25 min;
step two: adding the sterilized parvus ginger into a fermentation tank subjected to aseptic treatment, adding a certain amount of sucrose and deionized water, adding the microbial strain solution into the fermentation tank, uniformly stirring, and fermenting for 20-25 days in a dark sealing manner;
step three: separating the residue and the liquid in the fermentation tank to obtain a Xiaohuang ginger enzyme stock solution, and performing spray drying on the Xiaohuang ginger enzyme stock solution to obtain Xiaohuang ginger enzyme powder.
The microbial strain solution comprises acetic acid bacteria, lactic acid bacteria, saccharomycetes, embryonal tooth bacteria and phaseolase.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof. It is noted that, in this document, relational terms such as first and second, and the like, if any, are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
Claims (10)
1. The turmeric enzyme probiotic noodles and the production process thereof are characterized in that: the method comprises the following steps:
the method comprises the following steps: weighing a proper amount of various grain powders and auxiliary materials, uniformly mixing to obtain mixed flour, and adding the mixed flour into a flour mixer;
step two: according to the method, a proper amount of distilled water is pre-fetched according to the mixed flour, the modifying agent and the Xiaohuangjiang ferment powder are added into the distilled water, stirring and dissolving are carried out, then the distilled water is gradually added into a flour stirring machine, and the flour is stirred by the flour stirring machine to be uniform flocculent dough;
step three: spreading the dough on a table board, standing the dough for 5-8 minutes to enable the flour to fully absorb water to form gluten, and fully dispersing the modifying agent in the dough;
step four: putting the dough into a proofing box, controlling the temperature at 22-27 ℃, and proofing for 20-25 min;
step five: putting proofed dough into a full-automatic noodle maker to make noodles, then carrying out a drying procedure on the noodles, and packaging after the drying is finished.
2. The parhuang ginger enzyme probiotic noodles and the production process thereof according to claim 1, wherein the production process comprises the following steps: the mixed flour in the first step is subjected to microwave sterilization for 2-5 min; the auxiliary materials are powdery particles prepared by drying medlar, red dates, pepper, angelica and motherwort.
3. The parhuang ginger enzyme probiotic noodles and the production process thereof according to claim 1, wherein the production process comprises the following steps: the grain powder comprises high-gluten wheat flour, bean flour, potato flour, glutinous rice flour and egg white powder, and the high-gluten wheat flour, the bean flour, the potato flour, the glutinous rice flour and the egg white powder are screened by a 50-60-mesh screen.
4. The parhuang ginger enzyme probiotic noodles and the production process thereof according to claim 3, wherein the production process comprises the following steps: the grain powder comprises the following components in parts by weight: 50-60 parts of high-gluten wheat flour, 5-10 parts of bean flour, 10-15 parts of potato flour, 5-10 parts of glutinous rice flour and 3-6 parts of egg white powder.
5. The parhuang ginger enzyme probiotic noodles and the production process thereof according to claim 4, wherein the production process comprises the following steps: the bean flour is one or more of soybean, black bean, red bean, mung bean and chickpea.
6. The parhuang ginger enzyme probiotic noodles and the production process thereof according to claim 1, wherein the production process comprises the following steps: the modifier comprises salt, soda, wheat gluten, sodium alginate and sodium stearoyl lactate, wherein the adding amount of the salt is 0.8-1% of the mass of the mixed flour, the adding amount of the soda is 0.1-0.15% of the mass of the mixed flour, the adding amount of the wheat gluten is 1-3% of the mass of the mixed flour, the adding amount of the sodium alginate is 0.2-0.5% of the mass of the mixed flour, and the adding amount of the sodium stearoyl lactate is 0.03-0.08% of the mass of the mixed flour; the adding amount of the small turmeric enzyme powder is 1-2% of the mass of the mixed flour.
7. The parhuang ginger enzyme probiotic noodles and the production process thereof according to claim 6, wherein the production process comprises the following steps: the distilled water accounts for 40-45% of the mass of the mixed flour.
8. The parhuang ginger enzyme probiotic noodles and the production process thereof according to claim 1, wherein the production process comprises the following steps: the drying procedure is divided into three stages:
the first stage, placing the processed noodles in a drying oven, wherein the drying temperature is 20-25 ℃, and the drying time is 45-55 min, so that the moisture on the surfaces of the noodles is promoted to evaporate;
in the second stage, the drying temperature is increased to 40-45 ℃, the drying time is 70-80 min, and the water in the noodles is evaporated;
and in the third stage, the drying temperature is adjusted to 25-30 ℃, the drying time is 50-60 min, and the moisture is further reduced.
9. The method for preparing a turmeric ferment powder according to any one of claims 1 to 8, characterized in that: the method comprises the following steps:
the method comprises the following steps: screening and removing impurities from the small yellow gingers, cleaning, adding the small yellow gingers into a grinder for grinding, and sterilizing the ground small yellow gingers by high-temperature steam at the sterilization temperature of 115-125 ℃ for 15-25 min;
step two: adding the sterilized parvus ginger into a fermentation tank subjected to aseptic treatment, adding a certain amount of sucrose and deionized water, adding the microbial strain solution into the fermentation tank, uniformly stirring, and fermenting for 20-25 days in a dark sealing manner;
step three: separating the residue and the liquid in the fermentation tank to obtain a Xiaohuang ginger enzyme stock solution, and performing spray drying on the Xiaohuang ginger enzyme stock solution to obtain Xiaohuang ginger enzyme powder.
10. The parhuang ginger enzyme probiotic noodles and the production process thereof according to claim 9, wherein the production process comprises the following steps: the microbial strain solution comprises acetic acid bacteria, lactic acid bacteria, saccharomycetes, embryonal tooth bacteria and phaseolase.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054034A (en) * | 2015-08-21 | 2015-11-18 | 莱芜东兴源食品有限公司 | Fresh ginger enzyme and preparation method thereof |
| CN108419991A (en) * | 2018-01-25 | 2018-08-21 | 北京农业职业学院 | The preparation process of potato noodles |
| CN110279067A (en) * | 2019-06-19 | 2019-09-27 | 民乐县丰源薯业有限责任公司 | A kind of potato pumpkin nutritious noodle and production method |
| CN110292174A (en) * | 2019-08-01 | 2019-10-01 | 天蓝水清健康产业有限公司 | A kind of ginger ferment and the preparation method and application thereof |
| CN111728207A (en) * | 2020-07-22 | 2020-10-02 | 广州市泰伯生物科技有限公司 | Plant enzyme acid powder and preparation method and application thereof |
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2021
- 2021-10-25 CN CN202111239361.8A patent/CN114041562A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054034A (en) * | 2015-08-21 | 2015-11-18 | 莱芜东兴源食品有限公司 | Fresh ginger enzyme and preparation method thereof |
| CN108419991A (en) * | 2018-01-25 | 2018-08-21 | 北京农业职业学院 | The preparation process of potato noodles |
| CN110279067A (en) * | 2019-06-19 | 2019-09-27 | 民乐县丰源薯业有限责任公司 | A kind of potato pumpkin nutritious noodle and production method |
| CN110292174A (en) * | 2019-08-01 | 2019-10-01 | 天蓝水清健康产业有限公司 | A kind of ginger ferment and the preparation method and application thereof |
| CN111728207A (en) * | 2020-07-22 | 2020-10-02 | 广州市泰伯生物科技有限公司 | Plant enzyme acid powder and preparation method and application thereof |
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