CN117958382A - Fermented spinach juice noodles and preparation method thereof - Google Patents

Abstract

The invention discloses fermented spinach juice noodles and a preparation method thereof, belonging to the technical field of food processing; the preparation method comprises the following steps: cleaning fresh herba Spinaciae, pulping, heating, and cooling; fermenting with yeast and lactobacillus to obtain fermented herba Spinaciae juice; mixing with flour, aging to obtain dough, dough sheet, noodle, drying, and cooling to obtain fine dried noodles; the dried noodles have light green color, brightness, smoothness and elasticity, do not have meat soup, have slightly sweet and slightly sour, rich spinach flavor and fermentation flavor, have high dietary fiber content, have obvious antioxidant activity, can improve iron deficiency anemia after long-term eating, are beneficial to defecation, maintain stable blood sugar, and can meet the requirements of people on dietary nutrition and health.

Description

Fermented spinach juice noodles and preparation method thereof

Technical Field

The invention relates to the technical field of food processing, and in particular to fermented spinach juice noodles and a preparation method thereof.

Background technique

Spinach is also known as spinach, Persian grass, red root vegetable, rat root vegetable, horn vegetable, etc. Spinach is cool in nature, sweet and spicy, non-toxic, and rich in nutrition. Fresh spinach contains protein, fat, carbohydrates, dietary fiber, a large amount of β-carotene (1.4-3.8mg/100g) and iron (1.5-5.9g/100g). It is also an excellent source of vitamin B6, folic acid, iron and potassium. People have been eating spinach for a long time because of its high iron content, which can improve iron deficiency anemia, its high cellulose content is conducive to defecation, and it also contains chromium and an insulin-like substance that can maintain blood sugar stability, which can meet people's demand for healthy diet nutrition.

Noodles are one of the staple foods. They are a healthy food that is simple to make, convenient to eat, and rich in nutrition. At present, my country has made great progress in the research of colorful noodles, but the overall research is not systematic and in-depth enough, and mainly focuses on adding specific vegetables directly to noodles. Lactic acid bacteria are currently widely used probiotics in the world. Their efficacy is mainly concentrated on maintaining the balance of intestinal flora. Yeast cells are rich in nutrients and are rich in a variety of amino acids, minerals and vitamins necessary for the human body. Through fermentation, they can increase the bioavailability of active ingredients, improve functional properties, and increase the flavor quality of products. However, there are few reports on the application of using fermented spinach juice to prepare noodles. The spinach noodles sold on the Chinese market are mainly added with spinach powder, and the mixed fermentation process of yeast and lactic acid bacteria is not carried out.

Therefore, in order to expand the added value of deep processing of spinach, improve the nutritional value and flavor quality of spinach noodles, enhance the functional characteristics, and meet people's demand for healthy diet nutrition, the use of beneficial microorganisms to ferment spinach juice to prepare noodles has important practical value.

Summary of the invention

The purpose of the present invention is to overcome the defects of the above-mentioned technology and improve the flavor and antioxidant properties of spinach noodles. The present invention adopts the following technical means:

The present invention firstly discloses a method for preparing fermented spinach juice noodles, comprising:

A1: Wash, pulp, heat and cool fresh spinach;

A2: Adding composite bacteria to the cooled spinach juice for mixed fermentation to obtain fermented spinach juice;

A3: Mix the fermented vegetable juice and flour, stir at a low speed and then mature to obtain dough;

A4: Roll the dough into sheets through multiple rounds, and then cut the sheets into noodles;

A5: Dry the noodles, cool them down and let them simmer.

Furthermore, the heating temperature in step A1 is 70-90° C., and the heating time is 3-5 min.

Furthermore, in step A2, the temperature of the spinach juice after cooling is 25-35° C.; the fermentation temperature is 25-35° C., the fermentation time is 4-6 hours, and the juice is stirred every hour during the fermentation process.

Furthermore, the composite bacteria in step A2 is a mixture of yeast and lactic acid bacteria in a mass ratio of 1:1, and the mass percentage of the composite bacteria in the spinach juice is 0.1%-0.5%;

Furthermore, in step A3, the mass ratio of the fermented spinach juice to the flour is 20-50:100; the low-speed stirring speed is 110-150 r/min, and the stirring time is 5-12 min; the maturation temperature is 25-35° C., and the maturation time is 30-60 min.

Furthermore, in step A5, the drying environment is at a temperature of 45-60° C., a relative humidity of 70%-80%, and a drying time of 120-150 minutes.

Furthermore, in step A5, the cooling and reviving environment is at a temperature of 15-30°C and a relative humidity of 50%-60%; and the cooling and reviving time is 1-5h.

The invention also discloses fermented spinach juice noodles prepared according to any one of the above preparation methods.

The beneficial effects of the present invention are:

The invention adopts mixed fermentation of yeast and lactic acid bacteria to prepare fermented spinach juice noodles which are slightly sweet and slightly sour, have strong spinach aroma and fermentation aroma, are high in dietary fiber content, have significant antioxidant activity, and meet people's demand for healthy dietary nutrition.

Detailed ways

The technical effects of the present invention are described in detail below by way of examples. It is necessary to point out that the following examples are only used to further illustrate the present invention and cannot be understood as limiting the scope of protection of the present invention. Some non-essential improvements and adjustments made by skilled persons in the field according to the above invention content still belong to the scope of protection of the present invention.

Example 1

A method for preparing fermented spinach juice noodles comprises the following steps:

A1: Wash and pulp fresh spinach, heat at 80℃ for 4 minutes, and cool;

A2: Cool the heated spinach juice to 30° C., add yeast and lactic acid bacteria in a mass ratio of 1:1, the mass percentage of the composite bacteria in the spinach juice is 0.3%, the fermentation temperature is 30° C., the fermentation time is 5 h, and the fermentation process is stirred once every 1 h to obtain fermented spinach juice;

A3: The fermented spinach juice and flour are mixed in a mass ratio of 40:100, and the speed of the low-speed stirring is 120 r/min, and the stirring time is 8 min to form a dough, and then ripening is performed at a ripening temperature of 25° C. and a ripening time of 30 min to obtain a dough;

A4: rolling the dough into dough sheets for multiple rounds, and then cutting the dough sheets into strips or butterfly shapes to obtain wet spinach noodles;

A5: Place the formed wet spinach juice noodles into a drying room and dry them for 130 minutes at 45°C and a relative humidity of 75%-80%. Place the dried noodles in a room at 20°C and a relative humidity of 50%-55% for 3 hours to obtain noodles.

Comparative Example 1

Without using the fermentation method, the spinach juice is directly added; that is, A2 is eliminated, and the other steps are the same, and the unfermented group noodles 1 are prepared.

Comparative Example 2

In A2, only yeast is inoculated, and other steps are the same to prepare yeast fermented noodles 2.

Comparative Example 3

In A2, only lactic acid bacteria were inoculated, and other steps were the same to obtain lactic acid bacteria fermented noodles 3.

Test Example 1

The fermented spinach juice prepared in Example 1 and the spinach juices of Comparative Examples 1, 2 and 3 were used as samples to analyze the difference in their antioxidant activities.

The method for determining the antioxidant activity is to evaluate the DPPH free radical scavenging rate. The specific method is as follows: 1.0g of fermented spinach juice is taken and 5mL of anhydrous ethanol is used for shaking for 10min to extract antioxidant substances, 2mL of supernatant is taken after centrifugation, and then diluted 10 times, and mixed evenly with 0.02mg/mL DPPH solution, and placed in a 25℃ constant temperature water bath for 30min. After the reaction is complete, the absorbance is measured at 517nm, and 2mL of anhydrous ethanol is used as the blank group; DPPH free radical scavenging rate (%) = [1-(A ₁ -A ₂ )/A ₀ ] × 100%, where: A ₁ is the absorbance of the sample solution (sample and DPPH); A ₂ is the blank absorbance of the sample (sample and anhydrous ethanol); A ₀ is the absorbance of the blank group (DPPH and anhydrous ethanol).

The results of antioxidant activity showed that the DPPH radical scavenging rates of mixed bacteria fermented spinach juice, comparative example 1, comparative example 2 and comparative example 3 were 56.4%, 30.2%, 47.5% and 50.6%, respectively, indicating that the mixed bacteria fermented spinach juice has the strongest antioxidant effect than single bacteria fermentation or no fermentation, and has a significant effect.

Test Example 2

The fermented spinach juice noodles prepared in Example 1 and the noodles in Comparative Examples 1, 2 and 3 were used as samples to analyze the differences in their sensory qualities.

Sensory evaluation: A sensory evaluation panel consisting of 20 pre-trained judges evaluated the color, appearance, taste, toughness, smoothness and soup turbidity of the spinach noodles. The evaluation criteria are as follows:

Color: full score is 10 points; light green and shiny noodles: 8.5-10 points; average shiny: 6-8.4 points; dark color and poor brightness: 1-5.9 points;

Appearance characteristics: Full score: 25 points; Fine surface structure, good expansion: 21-25 points; Average fineness and expansion: 15-20.9 points; Rough surface, severe noodle breakage and deformation: 1-14.9 points;

Taste: Full score: 25 points; Slightly sweet, slightly sour and fermented aroma: 21-25 points; General: 15-20.9 points; Light taste: 1-14.9 points;

Toughness: full score is 15 points; the noodles are chewy and elastic when chewed: 10-15 points; the chewiness and elasticity are average: 7-9.9 points; the chewiness is poor and the elasticity is insufficient: 1-6.9 points;

Smoothness: full score 15 points; smooth noodles when tasting: 10-15 points; relatively rough: 7-9.9 points; poor smoothness, rough: 1-6.9 points;

Turbid soup after cooking: full score 10 points; Not turbid soup: 8.5-10 points; Slightly turbid soup: 6-8.4 points; Turbid soup: 1-5.9 points.

The sensory evaluation results showed that the sensory scores of mixed fermented spinach juice noodles, comparison example 1 noodles, comparison example 2 noodles, and comparison example 3 noodles were 97 points, 88 points, 92 points, and 93 points, respectively, indicating that the noodles prepared by mixed fermentation of spinach juice with yeast and lactic acid bacteria had the best effect.

Test Example 3

The fermented spinach juice noodles prepared in Example 1 and the noodles in Comparative Examples 1, 2, and 3 were used as samples to analyze the differences in their physical and chemical qualities.

Determination of total dietary fiber: GB 5009.88-2014; Determination of protein: GB

Determination of fat: determined by GB 5009.6-2016 (first method); Determination of folic acid: determined by GB 5009.211-2022.

The test results are shown in the following table. The results show that there is no significant difference in the total dietary fiber, protein, fat and folic acid content between the fermented spinach juice noodles prepared in Example 1 and the noodles in Comparative Examples 1, 2 and 3, indicating that the mixed bacteria fermented spinach juice noodles retain the original nutrients and the content is slightly increased.

Table 1

According to the results in Table 1, fresh spinach is washed, beaten, heated and cooled; fermented spinach juice is obtained by fermentation with yeast and lactic acid bacteria; the fermented spinach juice is mixed with flour and then ripened to obtain dough, noodles and noodles; the noodles are dried and cooled to obtain dried noodles; the dried noodles are light green and bright in color, smooth and elastic, without meat soup, with slightly sweet and slightly sour, rich spinach flavor and fermented aroma, high in dietary fiber content, and have significant antioxidant activity. Long-term consumption can improve iron deficiency anemia, facilitate defecation, and maintain blood sugar stability, and can meet people's needs for healthy dietary nutrition.

The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims (8)

1. A method for preparing fermented spinach juice noodles comprises the following steps:

a1: cleaning fresh herba Spinaciae, pulping, heating, and cooling;

A2: adding composite strains into cooled spinach juice for mixed fermentation to obtain fermented spinach juice;

a3: mixing the fermented vegetable juice 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 noodles;

A5: drying the noodles, cooling and tempering.

2. The method of manufacturing according to claim 1, wherein:

the heating temperature in the step A1 is 70-90 ℃ and the heating time is 3-5min.

3. The method of manufacturing according to claim 1, wherein:

the temperature of the cooled spinach juice in the step A2 is 25-35 ℃;

the fermentation temperature is 25-35 ℃, the fermentation time is 4-6h, and the stirring is carried out every 1h in the fermentation process.

4. The method of manufacturing according to claim 1, wherein:

the composite strain in the step A2 is prepared by mixing saccharomycetes and lactobacillus according to the mass ratio of 1:1, and the composite strain accounts for 0.1-0.5% of the spinach juice by mass.

5. The method of manufacturing according to claim 1, wherein:

The mass ratio of the fermented spinach juice 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.

6. The method of manufacturing according to claim 1, wherein:

The drying environment in the step A5 is at the temperature of 45-60 ℃ and the relative humidity of 70-80%, and the drying time is 120-150min.

7. The method of manufacturing according to claim 1, wherein:

The cooling and tempering environment in the step A5 is at 15-30 ℃ and the relative humidity is 50-60%;

The cooling tempering time is 1-5h.

8. A fermented spinach juice noodle prepared according to the preparation method of any one of claims 1-7.