CN111000140A

CN111000140A - A kind of fermented konjac noodles and preparation method thereof

Info

Publication number: CN111000140A
Application number: CN201911383433.9A
Authority: CN
Inventors: 纵伟; 葛珍珍; 陈淑慧; 刘梦培; 王小媛; 张丽华; 王维静; 高珊珊; 张圆圆; 孙文文
Original assignee: Zhengzhou University of Light Industry
Current assignee: Zhengzhou University of Light Industry
Priority date: 2019-12-28
Filing date: 2019-12-28
Publication date: 2020-04-14

Abstract

The invention belongs to the technical field of fermentation and tempering, in particular to a fermented konjac noodle and a preparation method thereof. (1) Prepare the compound cell of Lactobacillus plantarum and Saccharomyces cerevisiae; (2) Take the compound cell, wheat all-gluten flour, konjac glucomannan, water and salt, mix well, and ferment at room temperature for 1 under the condition of 80% humidity. ‑8 hours to obtain a fermented dough; (3) Add wheat all-gluten flour to the fermented dough in step (2), and after stirring evenly, obtain a material embryo, place the material embryo under a double layer of wet gauze, moisturizing and curing for 20 minutes, and obtain a Noodle dough; (4) The noodle dough is pressed and cut into strips with a noodle press to obtain noodles with a diameter of 2-6mm, which are fermented konjac noodles. The present invention is compound fermented noodles. After being fermented by Saccharomyces cerevisiae and Lactobacillus plantarum, its flavor components are more abundant, including various volatile alcohols, aldehydes, ketones, esters and the like. The acidic substances produced by simple lactic acid bacteria fermentation will reduce the pH of the noodles and the elasticity of the noodles.

Description

Fermented konjak noodles and preparation method thereof

Technical Field

The invention belongs to the technical field of fermentation tempering, and particularly relates to fermented konjak noodles and a preparation method thereof.

Background

In the process of rapid development of the food industry, the demand of rapid consumption promotes the vigorous development of instant foods. Wherein, the self-heating noodles are important products of self-heating food, and the taste of the self-heating noodles is deteriorated and the quality is deteriorated after the self-heating noodles are reheated due to the retrogradation of starch in the storage process; in addition, the self-heating noodles lose the original quality characteristics due to the phenomena of noodle breakage and adhesion. The prepared noodles have the advantages of quality deterioration resistance and storage durability, and have important significance for popularization of self-heating noodles or instant noodles.

Konjac Glucomannan (KGM) is a soluble dietary fiber extracted from root tubers of konjac, and has been used to improve the quality characteristics of foods such as noodles, steamed bread, and bread due to its characteristics such as tackiness, water-holding capacity, and the like. The addition of the konjac fine flour can increase the stability and water absorption of dough, improve the strength and elasticity of gluten, and enhance the network structure of gluten protein, but excessive KGM can inhibit the conversion between sulfydryl and disulfide bonds, and influence the elasticity and tensile resistance of the dough and the like. In the interaction research of KGM-starch, KGM has proved to be capable of controlling the rheological properties of tapioca starch, corn starch and potato starch, and the gelatinization and aging processes. In the cooking process of the noodles, KGM can prevent amylose from dissolving out in the gelatinization process, reduce paste soup and inhibit the starch chain from being re-associated in the aging process. In addition, the addition of KGM can significantly reduce the in vitro glycemic index (pGI) of the noodles, and has the function of improving postprandial blood sugar.

The yeast and the lactic acid bacteria are used as dominant bacteria in the traditional fermented sour dough, the texture, the flavor, the nutritional characteristics and the like of the fermented wheaten food can be improved, the phytic acid in the noodles can be promoted to be degraded through fermentation, so that the bioavailability of mineral substances is improved, the yeast is used for hydrolyzing wheat starch by α -amylase in the process of fermenting the dough, and the glycolysis is performed to generate CO₂The texture of the dough can be improved; in addition, lipase, protease and the like generated by the saccharomyces cerevisiae in the fermentation process can effectively improve the aging process of the flour product, but the fermentation flavor substances are single. Lactic acid and acetic acid produced by lactic acid bacteria during fermentation contribute significantly to the flavor of the dough, and in addition, lactic acid, acetic acid, fatty acid, and the like can effectively inhibit the growth of harmful microorganisms, but such acidic substances cause a decrease in the pH of the dough and reduce the elasticity of the dough. However, when the lactic acid bacteria and the yeast are subjected to composite fermentation, not only can the reaction of the acidic substance and the alcohol substance be promoted to form an ester substance with special flavor, but also the texture and the anti-aging property of the fermented product can be improved.

For konjak noodles, chinese patent document CN105639435A discloses konjak noodles, the formula of which consists of strong flour, salt, konjak glucomannan, bone meal, sweet potato starch and the like; CN105341685A discloses konjak noodles and a preparation method thereof, wherein the raw materials of the konjak noodles comprise wheat flour, compound amino acids, salt, fish meal, milk, konjak, compound vitamins, purple sweet potatoes and the like, and the konjak noodles are subjected to the steps of primary mixing, stirring, dough kneading, dough pressing, noodle cutting and the like, so that the konjak noodles with low heat gain and smooth and chewy taste are obtained, but the process does not involve fermentation conditioning technology. Chinese patent document CN106722177A discloses lactobacillus fermented noodles and a preparation method thereof, the invention utilizes pea powder and mung bean powder fermented by lactobacillus plantarum to prepare the noodles, the noodles have higher strength, low breaking rate and better water retention. However, no research on the regulation and control of the quality of the konjak noodles by using yeast and lactic acid bacteria composite fermentation is reported at present, and no similar product appears in the market. Therefore, the konjak noodles prepared by fermentation and tempering delay the quality deterioration of the noodles during storage, and have important significance for realizing the industrialization of the noodles, namely the staple food.

Disclosure of Invention

In order to solve the technical problems, the invention provides fermented konjak noodles and a preparation method thereof, which adopt saccharomyces cerevisiae (GIM 2.133) and lactobacillus plantarum (GIM 1.191) for composite fermentation to improve the quality deterioration of the noodles in the storage process, improve the texture and sensory properties of the noodles and meet the requirements of the market on convenient noodles.

The technical scheme of the invention is realized as follows:

a preparation method of fermented konjak noodles comprises the following steps:

(1) preparing composite thalli of lactobacillus plantarum and saccharomyces cerevisiae;

(2) taking the composite thallus, the wheat gluten flour, the konjac glucomannan, the water and the salt, uniformly mixing, and fermenting at room temperature for 1-8 hours under the condition of 80% humidity to obtain fermented dough;

(3) adding wheat gluten powder into the fermented dough obtained in the step (2), uniformly stirring to obtain a material embryo, placing the material embryo under a double-layer wet gauze, and performing moisture preservation and curing for 20 min to obtain a noodle dough;

(4) and tabletting and slitting the noodle dough by using a noodle press to obtain noodles with the diameter of 2-6mm, namely the fermented konjak noodles.

The preparation method of the composite thallus in the step (1) comprises the following steps: respectively inoculating lactobacillus plantarum and saccharomyces cerevisiae in MRS and malt extract agar culture media, culturing for 24-48 h at 28-37 ℃, repeating the step for 3 times, carrying out amplification culture, centrifuging the activated saccharomyces cerevisiae and lactobacillus plantarum for 10 min at 6000-10000 r/min and 4 ℃, washing with sterile water, repeating the centrifugation for two times to respectively obtain lactobacillus plantarum and saccharomyces cerevisiae enrichments, and mixing the lactobacillus plantarum and the saccharomyces cerevisiae according to the proportion of (0.2-1): 1 to obtain the composite thallus.

The Saccharomyces cerevisiae is deposited under the number of GIM2.133, and the Lactobacillus plantarum is deposited under the number of GIM 1.191.

The amount of each component in the step (2) is 0.5-1.5 parts of composite thallus, 100 parts of wheat gluten flour, 1-5 parts of konjac glucomannan, 30-50 parts of water and 2 parts of salt.

The mass ratio of the fermented dough to the wheat gluten flour in the step (3) is 100: (4-8).

In the step (3), the material embryo is held by hand to form a dough, and the dough can still become loose particles by gentle kneading.

The fermented konjak noodle prepared by the above preparation method.

The invention has the following beneficial effects:

1. compared with the common noodles, the compound fermented noodles have richer flavor components including various volatile alcohols, aldehydes, ketones, esters and the like after being fermented by saccharomyces cerevisiae and lactobacillus plantarum. The acidic substances generated by simple lactobacillus fermentation can reduce the pH value and elasticity of the noodles. In addition, in the fermentation process of the saccharomyces cerevisiae and the lactobacillus plantarum, the viscosity and the elasticity of dough are affected, the processing performance of the flour is improved, the noodle breaking rate is reduced, the starch aging is delayed, and the quality characteristics and the sensory characteristics of the noodles are improved.

2. The raw materials of the invention contain konjac glucomannan, and the addition amount is 1-5 parts. The konjac glucomannan serving as natural soluble dietary fiber has the effects of thickening, water holding, gelling, emulsifying and the like, does not contain heat, can reduce the contents of blood sugar, cholesterol and triglyceride, and effectively improves the glucose tolerance level of the organism; in addition, the konjac glucomannan can improve the colony distribution of intestinal flora and promote the intestinal peristalsis. The konjac glucomannan plays an important biological activity in the aspects of preventing and treating diabetes, obesity, cardiovascular diseases, digestive tract diseases and the like, and can improve the nutrition and health care value of the noodles. In addition, konjac glucomannan has influence on the formation of gluten network and the aging of starch, and can improve the quality characteristics of the noodles.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.

FIG. 1 is a GC-MS graph of the volatile flavor components of noodles according to various examples; wherein, the

peaks

1 and 2 in the blank group are respectively 3-octane-2-ketone and N- (1-naphthyl) aniline;

peaks

1, 2, 3, 4, 5 of example 1 represent 2-methylbutanol, hexanol, phenethyl alcohol, 2, 5-di-tert-butylphenol, and 2-methyl-1-phenyl-propenone, respectively;

peaks

1, 2, 3, 4, 5 of example 2 are acetic acid, hexanal, pentanol, 3-methyl-1-butanol, hexanoic acid, respectively;

peaks

1, 2, 3, 4, 5, and 6 of example 3 represent ethyl acetate, ethanol, 3-methyl-1-butanol, N- (1-naphthyl) aniline, di (2-ethylhexyl) adipate, 2' -methylenebis- (4-methyl-6-tert-butylphenol), respectively;

peaks

1, 2, 3, 4, 5, and 6 of example 4 represent ethyl acetate, ethanol, 3-methyl-1-butanol, N- (1-naphthyl) aniline, di (2-ethylhexyl) adipate, and 2, 2' -methylenebis- (4-methyl-6-tert-butylphenol), respectively.

Detailed Description

The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without inventive effort based on the embodiments of the present invention, are within the scope of the present invention.

The technology adopts saccharomyces cerevisiae (GIM 2.133) and lactobacillus plantarum (GIM 1.191) which are purchased from Guangdong Microbial Culture Collection (GDMCC).

① activation of Lactobacillus plantarum, thawing frozen Lactobacillus plantarum, sucking 1mL of the thawed Lactobacillus plantarum, inoculating into MRS liquid culture medium, placing into an incubator, culturing at 37 +/-1 ℃ for 48h, repeating the step for 3 times, expanding the Lactobacillus plantarum culture, inoculating the activated strain into the MRS liquid culture medium, and culturing for 48h for later use.

② activation of Saccharomyces cerevisiae, thawing the frozen Saccharomyces cerevisiae, sucking 1mL, inoculating into wort agar culture medium, placing into incubator, culturing at 28 + -1 deg.C for 48h, repeating the above steps for 3 times, performing amplification culture, inoculating the activated strain into wort agar culture medium, and culturing for 48 h.

③ MRS liquid culture medium is prepared from peptone 10.0 g, beef extract 10.0 g, yeast extract 5.0 g, glucose 20.0 g, ammonium citrate tribasic 2.0 g, sodium acetate 5.0 g, and MgSO₄0.1 g、MnSO₄0.05 g、K₂HPO₄Dissolving 2.0 g and Tween 801.0 g in 1L deionized water, adjusting pH to 6.2-6.4, autoclaving at 121 deg.C for 20 min, cooling, and packaging.

④ malt extract agar liquid culture medium is prepared by diluting fermented beer (without hops) to 12 Brix, dissolving 15 g agar in 1L solution under heating, mixing, autoclaving at 121 deg.C for 20 min, cooling, and packaging.

⑤ centrifuging the activated Saccharomyces cerevisiae and Lactobacillus plantarum at 8000 r/min and 4 deg.C for 10 min, discarding the supernatant, washing with sterile water, centrifuging at 8000 r/min and 4 deg.C for 10 min, and repeating the above steps twice to obtain Saccharomyces cerevisiae and Lactobacillus plantarum enrichment.

Example 1

The preparation method of the fermented konjak noodles of the embodiment comprises the following steps:

(1) taking 2 parts of activated lactobacillus plantarum, 100 parts of medium gluten wheat flour, 1 part of konjac glucomannan, 2 parts of salt and 40 parts of water, uniformly stirring, and fermenting for 2 hours under the condition that the relative humidity is 80%;

(2) taking 20 parts of the fermented dough in the step (1), adding 4 parts of wheat flour, uniformly stirring until the dough is held by hands to form a dough, and slightly kneading to form loose granular dough;

(3) placing the flour wadding obtained in the step (2) under a double-layer wet gauze, preserving moisture and curing for 20 min at room temperature, and performing tabletting and slitting;

(4) boiling the cut noodles in boiling water for 4 min, taking out, cooling in ice water for 1 min, bagging, vacuumizing, and sterilizing at 121 deg.C for 15 min to obtain fermented rhizoma Amorphophalli noodles.

The results of sensory evaluation are shown in table 1; figure 1 shows the GC-MS chart of the volatile flavor components of the noodles obtained by different preparation methods.

Example 2

(1) taking 2 parts of activated saccharomyces cerevisiae, 100 parts of medium gluten wheat flour, 1 part of konjac glucomannan, 2 parts of salt and 40 parts of water, uniformly stirring, and fermenting for 2 hours under the condition that the relative humidity is 80%;

Example 3

(1) taking 1 part of activated saccharomyces cerevisiae and lactobacillus plantarum, 100 parts of medium gluten wheat flour, 1 part of konjac glucomannan, 2 parts of salt and 40 parts of water respectively, uniformly stirring, and fermenting for 2 hours under the condition that the relative humidity is 80%;

(4) boiling the cut noodles in boiling water for 4 min, taking out, and cooling in ice water for 1 min. Bagging, vacuumizing, and sterilizing at 121 deg.C for 15 min to obtain fermented rhizoma Amorphophalli noodle.

Example 4

(1) respectively taking 0.5 part and 1 part of activated saccharomyces cerevisiae and lactobacillus plantarum, 100 parts of medium gluten wheat flour, 2 parts of konjac glucomannan, 2 parts of salt and 40 parts of water, uniformly stirring, and fermenting for 2 hours under the condition that the relative humidity is 80%.

(2) And (2) taking 20 parts of the fermented dough in the step (1), adding 4 parts of wheat flour, uniformly stirring until the dough is formed by holding the material embryo with a hand, and slightly kneading to form loose granular dough.

(3) And (3) placing the flour wadding obtained in the step (2) under a double-layer wet gauze, preserving moisture and curing for 20 min at room temperature, and performing tabletting and slitting.

Examples of the effects of the invention

The noodles prepared in examples 1 to 4 were subjected to sensory evaluation as shown in table 1:

table 1 sensory scores of the noodles prepared in examples 1-4

As can be seen from Table 1: the noodles prepared in different examples have sensory scores changed from those of the blank group, the scores of the noodles in examples 1 and 2 are reduced in taste, the scores of the noodles in example 2 are lower in viscosity, the comprehensive scores are 82.95 and 82.51 respectively, and are lower than 83.96 scores of the blank group; the combined scores of example 3 and example 4 were increased over the blank, particularly in terms of palatability and toughness.

TABLE 2 pH and texture Properties of the noodles prepared in examples 1 to 4

As can be seen from Table 2: compared with the blank group, the acidity of the example 1 is slightly reduced, the pH value of the example 2 is reduced by 7.8%, and the pH values of the examples 3 and 4 are also slightly reduced, but the reduction range is lower than that of the example 2. In addition, the TPA test results show that the elasticity of examples 1 and 2 is reduced compared with that of the blank group, but the elasticity of examples 3 and 4 is not obviously changed; in addition, the hardness of the noodles can be improved by proper fermentation, while the hardness of the noodles is reduced by 22.65% and 18.7% respectively in the examples 1 and 2, so that the soft and sticky mouthfeel of the noodles is caused, and the hardness of the noodles is reduced moderately in the examples 3 and 4; in summary, the elasticity and hardness of the noodles directly affect the palatability of the noodles, and the examples 3 and 4 have an effect of improving the texture and taste of the noodles in combination with the sensory evaluation.

FIG. 1 shows the main flavor substances of the noodles according to the different embodiments, as can be seen from FIG. 1: the blank group has obvious wheat fragrance component 3-octane-2-ketone, the fragrance components of example 1 mainly comprise 2-methylbutanol, hexanol, phenethyl alcohol, 2, 5-di-tert-butylphenol and the like, and the fragrance components of example 2 mainly comprise hexanoic acid, acetic acid and hexanal; after the compound fermentation, the fragrance components of the embodiment 3 and the embodiment 4 are basically consistent, the abundance is slightly different, the fragrance components mainly comprise ethyl acetate, ethanol, 3-methyl-1-butanol, N- (1-naphthyl) aniline, adipic acid di (2-ethylhexyl) ester and the like, and the ester components are increased.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims

1. A preparation method of fermented konjak noodles is characterized by comprising the following steps:

2. The method for preparing fermented konjak noodles according to claim 1, wherein the method for preparing the complex bacterial cells in the step (1) comprises: respectively inoculating lactobacillus plantarum and saccharomyces cerevisiae in MRS and malt extract agar culture media, culturing for 24-48 h at 28-37 ℃, repeating the step for 3 times, carrying out amplification culture, centrifuging the activated saccharomyces cerevisiae and lactobacillus plantarum for 10 min at 6000-10000 r/min and 4 ℃, washing with sterile water, repeating the centrifugation for two times to respectively obtain lactobacillus plantarum and saccharomyces cerevisiae enrichments, and mixing the lactobacillus plantarum and the saccharomyces cerevisiae according to the proportion of (0.2-1): 1 to obtain the composite thallus.

3. The method for preparing fermented konjak noodles according to claim 2, characterized in that: the Saccharomyces cerevisiae is deposited under the number of GIM2.133, and the Lactobacillus plantarum is deposited under the number of GIM 1.191.

4. The method for preparing fermented konjak noodles according to claim 1, wherein: the amount of each component in the step (2) is 0.5-1.5 parts of composite thallus, 100 parts of wheat gluten flour, 1-5 parts of konjac glucomannan, 30-50 parts of water and 2 parts of salt.

5. The method for preparing fermented konjak noodles according to claim 1, wherein: the mass ratio of the fermented dough to the wheat gluten flour in the step (3) is 100: (4-8).

6. The method for preparing fermented konjak noodles according to claim 1, wherein: in the step (3), the material embryo is held by hand to form a dough, and the dough can still become loose particles by gentle kneading.

7. Fermented konjak noodles produced by the production method according to any one of claims 1 to 6.