CN117958379A - Fermented fresh mashed sweet potato noodles and preparation method thereof - Google Patents
Fermented fresh mashed sweet potato noodles and preparation method thereof Download PDFInfo
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses fermented fresh mashed sweet potato noodles and a preparation method thereof, belonging to the technical field of food processing; the preparation method comprises the following steps: cleaning fresh sweet potato, peeling, cutting into pieces, and steaming in a steaming pan; cooling the steamed sweet potato, stirring the cooled sweet potato into paste, adding baker's yeast and lactobacillus plantarum, uniformly mixing, and then controlling the temperature for fermentation to obtain fermented sweet potato paste; mixing the fermented sweet potato paste with flour, stirring at low speed, aging, and making into dough; the dough is pressed into dough pieces by a plurality of rollers, and then the dough pieces are pressed into strips or butterflies to obtain wet sweet potato noodles; drying the wet sweet potato noodles; cooling and tempering the dried noodles, and packaging the noodles into a product. According to the method provided by the invention, the addition amount of bread yeast and lactobacillus plantarum and the fermentation condition are optimized, so that the prepared fermented sweet potato noodles are continuous, free of turbid soup, slightly sour, slightly sweet, faint scent, high in folic acid content, high in dietary fiber content, strong in satiety, easy to digest and have the effect of promoting defecation smoothness.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to fermented fresh mashed sweet potato noodles and a preparation method thereof.
Background
Sweet potatoes are called sweet potatoes and sweet potatoes, are one of four large grain crops in China, and are one of main producing countries in China. Sweet potato is a common natural food used as food, and can be classified into red sweet potato, white sweet potato, purple sweet potato and the like according to the color of meat quality. Sweet potato has various nutrients such as protein, lipid, dietary fiber, vitamins, polysaccharides, procyanidins, lysine, calcium, iron, phosphorus, etc., and has vitamin content 3-6 times higher than cereal food. The sweet potato can strengthen the immunity of human bodies and relieve various internal and external source oxidative damages. The sweet potato dietary fiber content is high, the lipid content is very low, and the sweet potato dietary fiber is a good low-fat weight-losing product. Dietary fiber is one of main physiological active factors in sweet potato, and has physiological effects of reducing cholesterol content in blood, preventing heart disease, controlling blood sugar, preventing diabetes, promoting gastrointestinal peristalsis, preventing constipation, and removing harmful substances in human body. Based on the nutrition characteristics, the nutritional rice is more and more popular with people in China, especially the elderly.
The dried noodles are one of staple foods, and are health foods which are simple to prepare, convenient to eat and rich in nutrition. At present, china has greatly progressed on the research of color fine dried noodles, but the overall research is not deep enough, mainly focuses on the fact that specific vegetables are directly added into fine dried noodles, and the application research of preparing fine dried noodles by using fermented fresh sweet potato paste is rarely reported. The sweet potato fine dried noodles sold in the market in China mainly take sweet potato starch or sweet potato whole powder as main materials, and have the following problems: (1) The noodles are easy to break when being molded, the steamed noodles are easy to be bonded into blocks, the boiling resistance is poor, the soup is easy to be muddy, and the edible mouthfeel is affected; (2) The sweet potato starch or the sweet potato whole powder is repeatedly heated and dried, so that the fiber of the sweet potato is damaged to a certain extent or the sweet potato starch does not contain cellulose, which is unfavorable for later fermentation and adhesion, and water is needed to be dissolved during use, so that the problems of higher preparation process requirement, complex preparation process, higher cost, re-hydration needed during use and the like exist, and the popularization and the use are unfavorable.
Therefore, in order to solve the above problems, a preparation method of fermented fresh mashed sweet potato noodles has been studied and applied.
Disclosure of Invention
The invention aims to solve the problems that sweet potato fine dried noodles sold in the market in China mainly comprise sweet potato starch or sweet potato whole powder, but have the problems of higher preparation process requirements, higher cost, rehydration during use and the like, and the prepared noodles are easy to break, easy to muddy soup and poor in taste.
In order to solve the technical problems, the invention adopts the following technical means:
the invention firstly provides a preparation method of fermented fresh mashed sweet potato noodles, which comprises the following steps:
a1: cleaning fresh sweet potato, peeling, cutting into pieces, and steaming with steam;
A2: cooling the steamed sweet potatoes, stirring the sweet potatoes to be in a paste shape, adding a composite strain, and performing temperature control fermentation to obtain fermented sweet potato paste;
A3: mixing the fermented sweet potato paste with flour, stirring at low speed, and aging to obtain dough;
A4: the dough is pressed into dough pieces by a plurality of rollers, and then the dough pieces are pressed into strips or butterflies to obtain wet sweet potato noodles;
A5: drying the wet sweet potato noodles;
a6: cooling and tempering the dried noodles to obtain the finished product.
Further, the steam heating temperature in the step A1 is 90-115 ℃.
Further, the temperature of the cooled sweet potatoes in the step A2 is 25-35 ℃; the fermentation temperature is 25-35 ℃ and the fermentation time is 4-6h.
Further, stirring is performed every 1 hour during the fermentation.
Further, the composite strain in the step A2 is prepared by mixing baker's yeast and lactobacillus plantarum according to a mass ratio of 1:1; the addition amount of the composite strain accounts for 0.05 to 0.18 percent of the mass of the mashed sweet potato,
Further, the mass ratio of the fermented sweet potato paste to the flour in the step A3 is 20-50:100; the low-speed stirring rotating speed is 110-150r/min, and the stirring time is 5-12min; the curing temperature is 25-35 ℃, and the curing time is 30-60min.
Further, the drying conditions in step A5 are: drying at 45-60deg.C and ambient relative humidity of 70% -80% for 120-150min.
Further, the cooling tempering condition in the step A6 is as follows: cooling tempering for 1-5h under the conditions that the temperature is 15-30 ℃ and the relative humidity is 50-60%.
The invention also discloses fermented fresh mashed sweet potato noodles prepared by any one of the preparation methods.
Compared with the prior art, the fresh sweet potato is steamed, but the sweet potato noodles in the prior art all use sweet potato starch or sweet potato whole powder, and even if the existing sweet potato whole powder is not used, the fresh sweet potato is prepared into the sweet potato whole powder or the sweet potato starch is extracted, and then the noodles are prepared; even if the fresh sweet potato is used for preparing the noodles, the sweet potato is firstly pulped and then the flour is mixed for preparation, and the sweet potato contains more starch and a large amount of cellulose, so that the prepared noodles have the technical defects of high breakage rate, difficult molding and the like. Therefore, the invention adopts the beneficial bacteria fermentation technology, and strictly controls the fermentation conditions and parameters, so that the noodle prepared by the scheme has low breakage rate even without the step of filtering cellulose in fresh sweet potatoes, does not muddy soup after boiling, has high folic acid content and cellulose content, is healthier, has proper acidity and better taste, does not have the complicated pretreatment step of preparing sweet potato whole powder or extracting sweet potato starch, has higher economic benefit, and is more suitable for popularization and application.
The invention has the beneficial effects that:
1) The sweet potato noodles and the production method thereof provided by the invention fully utilize sweet potatoes, have no sweet potato residues, do not additionally add other components, and have the advantages of simple preparation process, green product, safety and health.
2) The invention adopts the mixed fermentation of two beneficial bacteria, the added value of the product is high, the noodle is good in taste, continuous, no turbid soup is produced, the cooking loss is small, and the taste is smooth; adding baker's yeast and lactobacillus plantarum, mixing and fermenting to increase mycoprotein and soluble dietary fiber of the product, and showing slightly sour and sweet flavor; the conditions of the addition amount of beneficial bacteria, fermentation time and the like are optimized, so that the quality of the noodles prepared by the scheme is higher.
3) The invention optimizes the proportion, the addition amount and the fermentation time of the baker's yeast and the lactobacillus plantarum, and reduces the breakage rate and the cooking loss of the noodles.
Detailed Description
The technical effects of the present invention are specifically described below by examples. It is noted that the following examples are given solely for the purpose of illustration and are not to be construed as limitations of the present invention, as will be apparent to those skilled in the art upon examination of the foregoing disclosure.
Example 1
A preparation method of fermented fresh mashed sweet potato noodles comprises the following steps:
a1: cleaning fresh sweet potatoes, peeling and cutting into blocks, and steaming in a steamer by adopting steam with the steam temperature of 100 ℃;
A2: cooling the steamed sweet potatoes to 30 ℃, stirring until the sweet potatoes are in a paste shape, adding baker's yeast and lactobacillus plantarum in a ratio of 5:1, 1:1 and 1:5, uniformly mixing the materials in a mass ratio of the total strain to the mashed sweet potatoes of 0.05:100, 0.1:100 and 0.18:100, controlling the temperature to 28 ℃, fermenting for 4 hours, 5 hours and 6 hours, and preparing fermented mashed sweet potatoes, wherein the mashed sweet potatoes which are not fermented by adding beneficial bacteria are used as a reference;
a3: the mass ratio of the fermented sweet potato paste to the flour is 50:100, the rotating speed of low-speed stirring is 120r/min, the stirring time is 10min to form dough, and then the dough is cured at the temperature of 30 ℃ for 60min;
A4: the dough is pressed into dough pieces by a multi-wheel pressing roller, and then the dough pieces are put into a noodle slitter to be pressed into strips or cut into butterfly shapes in a butterfly noodle forming machine to obtain wet sweet potato noodles;
a5: and (3) putting the formed wet sweet potato paste noodles into a drying room, and drying for 120min at 50 ℃ under the condition that the ambient relative humidity is 75% -80%.
A6: and (3) putting the dried noodles into a condition that the temperature is 15 ℃ and the relative humidity of the environment is 50-60%, and cooling and tempering for 2 hours to obtain the finished product.
Sensory evaluation
The sensory panel consisting of 20 panelists trained in advance evaluated the color, appearance characteristics, mouthfeel, toughness, smoothness and cloudiness of the sweet potato noodles, respectively, with the following evaluation criteria:
the color is as follows: fully dividing into 10 minutes; the noodles are slightly red and bright: 8.5-10 minutes; the brightness is generally: 6 to 8.4 minutes; dark color and poor brightness: 1 to 5.9 minutes;
appearance characteristics: full 25 minutes; fine surface structure and good expansion degree: 21-25 minutes: fineness and expansion degree are general: 15-20.9 minutes: rough surface, severe noodle breakage and deformation: 1 to 14.9 minutes;
Mouthfeel: full 25 minutes; the sweet potato has the fresh flavor, slight sweetness and slight acidity of sweet potato during tasting: 21-25 minutes; typically 15-20.9 minutes; taste is light: 1 to 14.9 minutes;
Toughness: fully dividing into 15 minutes; the noodles are chewy and have good elasticity when being chewed: 10-15 minutes; chewing and elasticity are all general: 7-9.9 minutes; poor chewing and insufficient elasticity: 1 to 6.9 minutes;
smoothness: fully dividing into 15 minutes; the noodles are smooth during tasting: 10-15 minutes; coarser: 7-9.9 minutes; poor smoothness and roughness: 1 to 6.9 minutes;
boiling and then muddying soup: fully dividing into 10 minutes; not muddy soup: 8.5-10 minutes; micro muddy soup: 6 to 8.4 minutes; soup: 1-5.9 minutes.
Sensory evaluation results show that the proportion of added baker's yeast and lactobacillus plantarum is set to be 5:1, the mass ratio of the total strain to the mashed sweet potato is 0.1:100, the mashed sweet potato is uniformly mixed, then the mashed sweet potato is fermented at the temperature of 28 ℃ for 4 hours, the fermented mashed sweet potato is prepared, and the fermented fresh mashed sweet potato noodles prepared according to A3-A6 are subjected to sensory evaluation to 96 minutes, which is higher than that of the mashed sweet potato without adding beneficial bacteria and other fermentation groups (which are lower than 90 minutes).
Example 2
A preparation method of fermented fresh mashed sweet potato noodles comprises the following steps:
a1: cleaning fresh sweet potatoes, peeling and cutting into blocks, and steaming in a steamer by adopting steam with the steam temperature of 100 ℃;
a2: cooling the steamed sweet potatoes to 30 ℃, stirring until the sweet potatoes are in a paste shape, adding bread yeast and lactobacillus plantarum in a ratio of 5:1, uniformly mixing the materials in a mass ratio of the total strain to the mashed sweet potatoes in a ratio of 0.1:100, and then controlling the temperature to 28 ℃ for fermentation for 4 hours to obtain fermented mashed sweet potatoes;
a3: the mass ratio of the fermented sweet potato paste to the flour is 50:100, the rotating speed of low-speed stirring is 120r/min, the stirring time is 10min to form dough, and then the dough is cured at the temperature of 30 ℃ for 60min;
A4: the dough is pressed into dough pieces by a multi-wheel pressing roller, and then the dough pieces are put into a noodle slitter to be pressed into strips or cut into butterfly shapes in a butterfly noodle forming machine to obtain wet sweet potato noodles;
A5: the formed wet sweet potato paste noodles are put into a drying room and dried for 120min under the conditions of 50 ℃ and 75% -80% of ambient relative humidity;
A6: and (3) putting the dried noodles into a condition that the temperature is 15 ℃ and the relative humidity of the environment is 50-60%, and cooling and tempering for 2 hours to obtain the finished product.
Comparative example 1
The fermentation mode is not adopted, namely A2 is canceled, and other steps are the same, so that the unfermented noodle set 1 is prepared.
Comparative example 2
And (3) the fermentation mode is not adopted, A1 and A2 are omitted, and in A3, all sweet potato powder is rehydrated to be prepared into mashed sweet potato, the mashed sweet potato is replaced by the same-quality fermentation mashed sweet potato, and then the mashed sweet potato is mixed with flour, and other steps are the same in the follow-up steps, so that the all sweet potato powder noodles 2 are prepared.
Sensory evaluation
Sensory evaluation was as in example 1.
Physical and chemical inspection
Measuring the total dietary fiber content of the prepared sweet potato noodles according to GB 5009.88-2014; according to GB
5009.211-2022 To determine folic acid content; the fat content was determined according to GB 5009.6-2016 (first method); the loss of cooking was measured as LS/T3212-2014.
The results of the detection are shown in the following table. As can be seen from Table 1, the fresh mashed sweet potato noodles prepared by optimizing and obtaining the proportion, inoculation proportion and fermentation time of two beneficial bacteria of baker's yeast and lactobacillus plantarum are remarkably reduced in breakage rate and cooking loss, high in dietary fiber content, high in folic acid content and low in fat content, free of muddy soup after cooking, slightly sweet and slightly sour, better in comprehensive performance, free of links such as rehydration, energy-saving, cost-reducing and suitable for popularization and use compared with the unfermented group of comparative example 1 and the whole sweet potato powder group of comparative example 2.
TABLE 1
The above examples show that the fermented sweet potato noodles prepared by optimizing the addition amount of bread yeast and lactobacillus plantarum and the fermentation condition have the functions of continuous noodles, no muddy soup, slight acid, slight sweet, faint scent, high folic acid content, high dietary fiber content, strong satiety, easy digestion and promoting defecation smoothness.
The foregoing is only a preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art, who is within the scope of the present invention, should make equivalent substitutions or modifications according to the technical scheme of the present invention and the inventive concept thereof, and should be covered by the scope of the present invention.
Claims (9)
1. A method for preparing fermented fresh mashed sweet potato noodles comprises:
a1: cleaning fresh sweet potato, peeling, cutting into pieces, and steaming with steam;
A2: cooling the steamed sweet potatoes, stirring the sweet potatoes to be in a paste shape, adding a composite strain, and performing temperature control fermentation to obtain fermented sweet potato paste;
A3: mixing the fermented sweet potato paste with flour, stirring at low speed, and aging to obtain dough;
A4: the dough is pressed into dough pieces by a plurality of rollers, and then the dough pieces are pressed into strips or butterflies to obtain wet sweet potato noodles;
A5: drying the wet sweet potato noodles;
a6: cooling and tempering the dried noodles to obtain the finished product.
2. The method of manufacturing according to claim 1, wherein:
the steam heating temperature in the step A1 is 90-115 ℃.
3. The method of manufacturing according to claim 1, wherein:
the temperature of the cooled sweet potatoes in the step A2 is 25-35 ℃;
the fermentation temperature is 25-35 ℃ and the fermentation time is 4-6h.
4. The method of manufacturing according to claim 1, wherein:
stirring is carried out every 1h in the fermentation process.
5. The method of manufacturing according to claim 1, wherein:
The composite strain in the step A2 is prepared by mixing baker's yeast and lactobacillus plantarum according to a mass ratio of 1:1;
the addition amount of the composite strain accounts for 0.05-0.18% of the mass of the mashed sweet potato.
6. The method of manufacturing according to claim 1, wherein:
the mass ratio of the fermented sweet potato paste to the flour in the step A3 is 20-50:100;
The low-speed stirring rotating speed is 110-150r/min, and the stirring time is 5-12min;
The curing temperature is 25-35 ℃, and the curing time is 30-60min.
7. The method of manufacturing according to claim 1, wherein:
the drying conditions in the step A5 are as follows: drying at 45-60deg.C and ambient relative humidity of 70% -80% for 120-150min.
8. The method of manufacturing according to claim 1, wherein:
The cooling tempering condition in the step A6 is as follows: cooling tempering for 1-5h under the conditions that the temperature is 15-30 ℃ and the relative humidity is 50-60%.
9. A fermented fresh mashed sweet potato noodle produced according to the production method of any one of claims 1 to 8.
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| CN202410289058.6A CN117958379A (en) | 2024-03-14 | 2024-03-14 | Fermented fresh mashed sweet potato noodles and preparation method thereof |
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| CN202410289058.6A CN117958379A (en) | 2024-03-14 | 2024-03-14 | Fermented fresh mashed sweet potato noodles and preparation method thereof |
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