CN109619415A - Noodles and preparation method thereof containing resistant starch - Google Patents
Noodles and preparation method thereof containing resistant starch Download PDFInfo
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
- C08B30/18—Dextrin, e.g. yellow canari, white dextrin, amylodextrin or maltodextrin; Methods of depolymerisation, e.g. by irradiation or mechanically
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Crystallography & Structural Chemistry (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Noodles (AREA)
Abstract
The invention belongs to food technology field, it is related to the noodles and preparation method thereof containing resistant starch.Noodles containing resistant starch of the invention, are mainly prepared by the raw material of following parts by weight: 90~110 parts of flour, 0.5~6 part of banana resistant starch, 0.5~6 part of Chinese yam resistant starch, 0.2~5 part of the corn starch solution of whey protein and 22~40 parts of water.Noodles nutritive value of the invention is high, and rationally, resistance starch content is high, abundant, stable for formula, noodles are fine and smooth, it is in good taste, have chewy, cooking characteristic is good, is conducive to the absorption and digestion of human body.The content of high-resistance starch can play the health-care effect to human health, and will not influence the quality of mouthfeel and product, and for a wider population general, application value is higher；And of the invention is simple for process, at low cost, and industrially scalable metaplasia easy to accomplish produces.
Description
Technical field
The invention belongs to food technology fields, are related to wheaten food, in particular to a kind of noodles containing resistant starch and its
Preparation method.
Background technique
Starch is one of the most important carbohydrate source that the mankind extract from nature, be in food it is important at
Point and body energy main source.It is divided into three classes according to bioavailability of the starch in small intestine: starch easy to digest,
Refer to those starch that can be absorbed in small intestine by rapid digestion；Nondigestible starch refers to that those can be digested completely in small intestine
Absorption but slow starch, refer mainly to the starch without gelatinization of some lifes；Resistant starch, referring to can not in human small intestine
The starch of digestion and absorption.
There are many physiological functions for resistant starch, it will not destroy structure by stomach pole acid environment, and can resist pepsin
With the catabolism of small intestine pancreatin, and then postprandial blood sugar and insulin concentration is effectively reduced, increases satiety, to prevention diabetes
There is certain effect.Resistant starch can generate short chain fatty acids and gas by physiological cell fermentation in colon.Resistant starch is to people
The physiological function of body directly generation effect is less, and physiological function is mainly played by the secondary metabolite that fermentation generates.
Modern research shows that resistant starch in large intestine through microbial fermentation, short chain fatty acids can be generated, can reduce big enteral pH, from
And inhibit pathogenic bacteria growth and promote beneficial to flora growth, breeding, be the probiotics such as Bifidobacterium, lactic acid bacteria proliferation because
Son.
Resistant starch has excellent health-care efficacy, resistant starch is added in flour, noodles are made, can given full play to
Its health-care efficacy promotes the nutritive value of noodles.However, on the one hand, the starch added in existing noodles especially resistance is formed sediment
The type of powder is single, and nutritive value is limited, and effect is single, and mouthfeel has to be hoisted；On the other hand, due to resistant starch retention ability compared with
Low, water imbibition is poor, and directly preparing the noodles containing resistant starch using existing noodles processing technique will affect sensory of noodles, system
The mouthfeel of the noodles obtained is poor, it is poor to cook characteristic.
In consideration of it, the present invention is specifically proposed.
Summary of the invention
The first object of the present invention is to provide a kind of noodles containing resistant starch, and resistance starch content is high, abundant, steady
Fixed, nutritive value is high, noodles it is in good taste, it is good to cook characteristic, can overcome the above problem or at least be partially solved above-mentioned
Technical problem.
The second object of the present invention is to provide a kind of preparation method of noodles containing resistant starch, and method is simple, is easy to
Operation, sensory of noodles obtained is good, and cooking characteristic is good, and nutritive value is high, can overcome the above problem or at least partly solve
Certainly above-mentioned technical problem.
To achieve the above object, the technical solution adopted by the present invention are as follows:
According to an aspect of the present invention, the present invention provides a kind of noodles containing resistant starch, mainly by following parts by weight
Raw material be prepared:
90~110 parts of flour, 0.5~6 part of banana resistant starch, 0.5~6 part of Chinese yam resistant starch, whey protein
0.2~5 part and 22~40 parts of water of corn starch solution.
As further preferred technical solution, mainly it is prepared by the raw material of following parts by weight:
100 parts of flour, 1~5 part of banana resistant starch, 1~5 part of Chinese yam resistant starch, whey protein cornstarch
1~3 part and 30~40 parts of water of solution；
Preferably, the flour is wheat flour；
Preferably, the banana resistant starch is green banana resistant starch.
As further preferred technical solution, in the corn starch solution of the whey protein, the concentration of lactalbumin
For 2~6g/100mL；
And/or in the corn starch solution of the whey protein, the concentration of cornstarch is 0.2~0.8g/100mL.
According to another aspect of the present invention, the present invention provides a kind of preparation side of above-mentioned noodles containing resistant starch
Method, comprising the following steps:
By the flour of formula ratio, banana resistant starch, Chinese yam resistant starch, whey protein corn starch solution and water
Progress and face after mixing obtain noodles behind awake face and slitting；
After the noodles successively to be carried out to cold treatment, heat treatment and drying, the noodles containing resistant starch are obtained.
As further preferred technical solution, described and face is vacuum and face；
Preferably include: with the condition in face with face vacuum degree be 0.05~0.1MPa, mixing time be 6~8min；
Preferably, it is 35~45 DEG C that the condition in awake face, which includes: the temperature in awake face, and the time is 20~30min.
As further preferred technical solution, the cold treatment is that noodles are hung on face bar, cold air is blowed to described
Noodles；
Preferably, it is 5~10 DEG C that the condition of cold treatment, which includes: temperature, and the time is 15~30min.
As further preferred technical solution, the heat treatment for by the noodles after cold treatment temperature be 62~78 DEG C,
Relative humidity handles 4~10min under conditions of being 65~95%；
Preferably, the temperature of heat treatment is 65~75 DEG C, and relative humidity is 70~90%, and the time is 5~8min；
Preferably, the drying includes predrying, trunk is dry and end is dry；
Preferably, pre-dried temperature is 30~35 DEG C, and the time is 20~40min；
Preferably, the dry temperature of trunk is 55~65 DEG C, and the time is 150~180min；
Preferably, the dry temperature in end is 30~35 DEG C, and the time is 20~40min.
As further preferred technical solution, the preparation of the banana resistant starch includes:
Banana is removed the peel, is sliced, is impregnated, is beaten, primary drying, primary crushing, once sieving and gelatinization, is pasted
Starch fluid after change；The starch fluid after gelatinization is heated again, is cooled down, is digested, is enzyme deactivation, cryo-conservation, redrying, secondary
Crushing and secondary sieving, obtain banana resistant starch；
Preferably, the banana is the greeny green banana of epidermis；
Preferably, the banana chip being sliced with a thickness of 2~5mm；
Preferably, it is 3~5 DEG C that the condition of immersion, which includes: temperature, and the time is 8~12min, and the solution of immersion is that quality is dense
The citric acid solution that degree is 0.1~0.3%；
Preferably, the temperature of primary drying is 45~55 DEG C, and the time is 5~60min；
Preferably, the mesh number being once sieved is 80~120 mesh, preferably 100 mesh；
Preferably, it is 98~102 DEG C that the condition of gelatinization, which includes: temperature, and the time is 25~35min, is gelatinized the quality of solution
Concentration is 20~40%；
Preferably, the temperature of heating is 120~122 DEG C, and the time is 15~25min；Cooling temperature is 55~65 DEG C；
Preferably, it is 4.5~5.0 that the condition of enzymatic hydrolysis, which includes: pH value, and temperature is 50~60 DEG C, and the time is 2~4h；Enzyme deactivation
Temperature be 95~102 DEG C, the time be 25~35min；
Preferably, the temperature of cryo-conservation be 4~5 DEG C, the time be 22~for 24 hours；
Preferably, the temperature of redrying is 40~50 DEG C, and the time is 5~60min；
Preferably, the mesh number of secondary sieving is 80~120 mesh, preferably 100 mesh.
As further preferred technical solution, the preparation of the Chinese yam resistant starch includes:
Chinese yam starch is gelatinized, is cooled down, is digested, enzyme deactivation, separation, heat treatment, cooling, cryo-conservation obtain Chinese yam shallow lake
Paste mixing；Chinese yam starch paste is dried, crushed and is sieved again, obtains Chinese yam resistant starch；
Preferably, it is 98~102 DEG C that the condition of gelatinization, which includes: temperature, and the time is 25~35min, is gelatinized the quality of solution
Concentration is 20~40%；
Preferably, cooling temperature is 55~60 DEG C；
Preferably, it is 4.0~5.5 that the condition of enzymatic hydrolysis, which includes: pH value, and temperature is 50~65 DEG C, and the time is 2~4h；Enzyme deactivation
Temperature be 96~102 DEG C, the time be 25~35min；
Preferably, it is heat-treated as isolated sediment to be added to the water, handles 20 at being 120~122 DEG C in temperature
~30min；
Preferably, the temperature of cryo-conservation be 4~5 DEG C, the time be 22~for 24 hours；
Preferably, dry temperature is 40~50 DEG C, and the time is 5~60min；
Preferably, the mesh number of sieving is 80~120 mesh, preferably 100 mesh.
As further preferred technical solution, the preparation of the corn starch solution of the whey protein includes:
After cornstarch is carried out gelatinization processing, lactalbumin is added, is then stirred, cools down and deaerates, contained
The corn starch solution of lactalbumin；
Preferably, it is 90~100 DEG C that the condition for being gelatinized processing, which includes: temperature, and the time is 15~25min, cornstarch
Concentration is 0.2~0.8g/100mL；
Preferably, the concentration of lactalbumin is 2~6g/100mL；
Preferably, the time of stirring is 15~30min.
Compared with prior art, the beneficial effects of the present invention are:
(1), the noodles provided by the invention containing resistant starch, are added to resistant starch in flour, pass through banana, Chinese yam
There is provided multiple resistance starch, and with high-quality protein compatibility, joined the corn starch solution of whey protein, not only make full use of
Resistant starch adjusts enteron aisle, weight-reducing, improves immunity, hypoglycemic, reducing blood lipid, blood pressure lowering and other effects, also improves product
Nutritive value and value-added content of product have certain health effect, meet demand of the people to health and diet.
(2), noodles nutritive value of the invention is high, and rationally, resistance starch content is high, abundant, stable, and nutrition is rich for formula
Richness, noodles are fine and smooth, it is in good taste, have chewy, it is good to cook characteristic, is conducive to the absorption and digestion of human body.The content of high-resistance starch
The health-care effect to human health can be played, product heat can be reduced, strengthens prevention and treatment intestines problem, reduces blood glucose, is improved immune
Power etc., be both able to satisfy diabetic control blood glucose demand, be also able to satisfy the demand of people to lose weight, but will not influence mouthfeel and
The quality of product, for a wider population general, application value is higher.
(3), the present invention cooperates specific manufacture craft, noodles obtained under above-mentioned specific raw material composition and ratio
Quality is high, in good taste, and nutritive value is high, is easy to boil, and simple for process, at low cost, and industrialization easy to accomplish expands
Metaplasia produces.
(4), the present invention will raw material mix carry out powder mixing and slitting after, and successively carried out cold treatment, heat treatment and
It is dry, surface starch partial gelatinization can be made, then make surface gelatinized starch quick-gelatinizing, form smooth gel on noodles surface
Layer；Meanwhile lactalbumin is added in raw material, dough water retention characteristic can be increased, overcome that resistant starch water imbibition is poor, water holding
Property difference problem, it is final to assign that noodles are smooth, mouthfeel of chewy, improve the cooking characteristic of noodles.
Detailed description of the invention
It, below will be to specific in order to illustrate more clearly of the specific embodiment of the invention or technical solution in the prior art
Embodiment or attached drawing needed to be used in the description of the prior art be briefly described, it should be apparent that, it is described below
Attached drawing is some embodiments of the present invention, for those of ordinary skill in the art, before not making the creative labor
It puts, is also possible to obtain other drawings based on these drawings.
Fig. 1 is to scheme compared with noodles provided in an embodiment of the present invention are value-added with the blood glucose for the noodles that control group provides.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiments and examples, but this field skill
Art personnel will be understood that following embodiments and embodiment are merely to illustrate the present invention, and are not construed as limiting model of the invention
It encloses.Based on the embodiments of the present invention, obtained by those of ordinary skill in the art without making creative efforts
Every other embodiment, shall fall within the protection scope of the present invention.The person that is not specified actual conditions, according to normal conditions or manufacturer builds
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
It should be understood that
In the present invention, if without particularly illustrating, all embodiments mentioned in this article and preferred implementation method
It can be combined with each other to form new technical solution.
In the present invention, if without particularly illustrating, all technical characteristics and preferred feature mentioned in this article can be with
Intercombination forms new technical solution.
In the present invention, unless otherwise indicated, numberical range " a~b " indicates the contracting of any real combinings between a to b
Sketch form shows that wherein a and b is real number.
" range " disclosed in this invention can be respectively one or more lower limits and one in the form of lower and upper limit
A or multiple upper limits.
Unless otherwise indicated, profession used herein and meaning shape known to scientific term and one skilled in the art
Together.In addition, any method similar to or equal to what is recorded or material can also be applied in the present invention.
In a first aspect, a kind of noodles containing resistant starch are provided at least one embodiment, mainly by following parts by weight
Raw material be prepared:
90~110 parts of flour, 0.5~6 part of banana resistant starch, 0.5~6 part of Chinese yam resistant starch, whey protein
0.2~5 part and 22~40 parts of water of corn starch solution.
In the noodles of the invention containing resistant starch, provided by banana resistant starch and Chinese yam resistant starch compound anti-
Property starch, the weight-reducing of resistant starch, lipid-loweringing can be made full use of, adjust the physiological functions such as enteron aisle, and also added egg containing whey
White corn starch solution, supplement protein, improve the nutritive value and added value of product of product, improve mouthfeel and
The mouldability and cooking characteristic of noodles, have certain health effect, meet demand of the people to health and diet.
Flour is the primary raw material of the noodles containing resistant starch, further includes others five including common wheat flour
Paddy coarse cereals flour such as mung bean flour, adlay flour, oat flour, Buckwheat flour etc..In the noodles containing resistant starch, by weight
Number meter, the number of flour are 90~110 parts, and typical but non-limiting for example can be 90 parts, 95 parts, 100 parts, 105 parts
Or 110 parts.
Resistant starch is it is known in the art that it is generally by can avoid being digested any kind of starch group with intestinal absorption
At and can be formed during the processing of starch-containing food.In certain starch, crystal structure can by these processing change or
Deteriorate, so that starch is difficult to be digested.Resistant starch can also derive from raw food, such as potato, green banana, Chinese yam.It is anti-
Property starch is made of crystal region and amorphous region, and crystal region is mainly made of the amylose crystallized.Resistant starch has confirmed
With insulin sensitivity is improved, the effect of blood glucose is controlled, while resistant starch generates a large amount of short chain fatty acids in colon fermentation,
Help to adjust gut pH, has adjusting intestinal flora, the effect to prevent colon cancer.These characteristics make the blood of the noodles of production
Sugared index is lower.
The adjustable blood glucose level of banana resistant starch facilitates diabetic and maintains normal blood glucose, can also drop
Low product heat strengthens prevention and treatment intestines problem, improves immunity etc..In general, resistance starch content reaches in green banana
60%, sugar is lower than 3%, and the ripe banana that people eat, sugar are more than 60%, and content of starch is lower than 3%.This contains resistant starch
Noodles in, according to parts by weight, the number of banana resistant starch is 0.5~6 part, typical but non-limiting to be for example
0.5 part, 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 4 parts, 5 parts or 6 parts.
Chinese yam resistant starch also adjustable blood glucose level facilitates diabetic and maintains normal blood glucose, can be with
Product heat is reduced, strengthens prevention and treatment intestines problem, improves immunity etc..In addition, Chinese yam resistant starch also has stimulation and adjusting
Human immune system, anti-aging promote epithelial growth, anti-inflammatory and antibacterial and other effects.In the noodles containing resistant starch, by weight
Number meter is measured, the number of Chinese yam resistant starch is 0.5~6 part, and typical but non-limiting for example can be 0.5 part, 1 part, 1.5
Part, 2 parts, 2.5 parts, 3 parts, 4 parts, 5 parts or 6 parts.
The corn starch solution of whey protein mainly has lactalbumin, cornstarch and water to be mixed to prepare, whey egg
White addition can not only supplement protein, improve the nutritive value of product, can also overcome that starch water imbibition is poor, retentiveness is poor
The problem of, assign noodles more smooth mouthfeel.In the noodles containing resistant starch, according to parts by weight, the jade of whey protein
The number of rice starch solution is 0.2~5 part, and typical but non-limiting for example can be 0.2 part, 0.5 part, 1 part, 1.5 parts, 2
Part, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts or 5 parts.
In the noodles containing resistant starch, according to parts by weight, the number of water is 22~40 parts, typical but non-limiting
Such as can for 22 parts, 24 parts, 25 parts, 26 parts, 28 parts, 30 parts, 32 parts, 34 parts, 35 parts, 36 parts, 38 parts, 40 parts, 42 parts or
44 parts.It is understood that the content or number of water are primarily referred to as the amount for the water being added during the preparation process, i.e., add when with face
The amount of the water entered, and in the noodles actually obtained, the amount of water are largely evaporated because of processing such as the heat treatments or drying in later period
It goes.
It should be noted that the present invention for flour, banana resistant starch, Chinese yam resistant starch and whey protein jade
The source of rice starch solution does not have special limitation, using each raw material well-known to those skilled in the art；It can such as adopt
With its commercial goods, can also voluntarily be prepared using preparation method well known to those skilled in the art.
In a preferred embodiment, it is mainly prepared by the raw material of following parts by weight:
100 parts of flour, 1~5 part of banana resistant starch, 1~5 part of Chinese yam resistant starch, whey protein cornstarch
1~3 part and 30~40 parts of water of solution.
By reasonably adjusting and optimizing the dosage of each component in the noodles containing resistant starch, give full play between each component
Coordinated effect further increases mouthfeel, the processing forming of noodles, and cooks characteristic, so that noodles obtained were both good for
Health is delicious to be easy to later period culinary art again.
Preferably, the flour is wheat flour；
Preferably, the banana resistant starch is green banana resistant starch.
According to the present invention, flour is preferably using wheat flour commonly used in the art, and but it is not limited to this, can also add
Add other suitable five cereals flour such as mung bean flour etc..The green banana commonly used in the art that banana resistant starch preferably uses
Resistant starch, resistance starch content is high in green banana, and nutritive value is high, stable in physicochemical property, is substituted with green banana resistant starch
Traditional starch is more able to satisfy the demand of people, and applicable crowd is more extensive, and effect is more preferable.For the source of Chinese yam resistant starch
And concrete type does not do fresh Chinese yam rhizome resistant starch that is specifically limited, such as can selecting commonly used in the art.
It should be noted that " the green banana resistant starch " refers to using green banana as green banana resistance made from raw material
Starch, green banana are immature, the greeny bananas of epidermis.
In a preferred embodiment, in the corn starch solution of the whey protein, the concentration of lactalbumin
For 2~6g/100mL；
And/or in the corn starch solution of the whey protein, the concentration of cornstarch is 0.2~0.8g/100mL.
It is understood that the corn starch solution of whey protein is mainly mixed by lactalbumin, cornstarch and water
It is prepared, the concentration of lactalbumin refers to the ratio of the quality of lactalbumin and the volume of mixture solution, cornstarch
Concentration refers to the ratio of the quality of cornstarch and the volume of mixture solution.It is typical but non-limiting, lactalbumin it is dense
Degree can be for example 2g/100mL, 3g/100mL, 4g/100mL, 5g/100mL or 6g/100mL, and the concentration of cornstarch is for example
Can for 0.2g/100mL, 0.3g/100mL, 0.4g/100mL, 0.5g/100mL, 0.6g/100mL, 0.7g/100mL or
0.8g/100mL.Suitable protein content of whey and Maize Starch Content can preferably with banana resistant starch and Chinese yam resistance
Starch matches, and improves that resistant starch retention ability is poor, problem of water imbibition difference, and resistant starch is made to give full play to its health-care efficacy,
And preferably improve the mouthfeel of noodles.
Second aspect, provides a kind of preparation method of noodles containing resistant starch at least one embodiment, including with
Lower step:
By the flour of formula ratio, banana resistant starch, Chinese yam resistant starch, whey protein corn starch solution and water
Progress and face after mixing obtain noodles behind awake face and slitting；
After the noodles successively to be carried out to cold treatment, heat treatment and drying, the noodles containing resistant starch are obtained.
The present invention cooperates specific manufacture craft, noodle quality obtained under above-mentioned specific raw material composition and ratio
Height, in good taste, nutritive value is high, is easy to boil, and simple for process, at low cost, and industrialization easy to accomplish expands metaplasia
It produces.
Further, after raw material is mixed progress powder mixing and slitting by the present invention, and cold treatment, heat have successively been carried out
Processing and drying, can make surface starch partial gelatinization, then make surface gelatinized starch quick-gelatinizing, be formed on noodles surface smooth
Gel layer；Meanwhile lactalbumin is added in raw material, dough water retention characteristic can be increased, overcome resistant starch water imbibition it is poor,
The problem of retentiveness difference, it is final to assign that noodles are smooth, mouthfeel of chewy, improve the cooking characteristic of noodles.
It should be noted that the present invention is not spy for the concrete operations mode and operating condition of powder mixing and slitting
Different limitation, can be used mode of operation traditional, commonly used in the art and is operated, carried out for example, by using vacuum and the mode in face and
Face.
In a preferred embodiment, described and face is vacuum and face；
Preferably include: with the condition in face with face vacuum degree be 0.05~0.1MPa, mixing time be 6~8min；
Preferably, it is 35~45 DEG C that the condition in awake face, which includes: the temperature in awake face, and the time is 20~30min.
According to the present invention and during face, according to the proportion, banana resistant starch and the Chinese yam of formula ratio are added into flour
Resistant starch adds the corn starch solution of whey protein, then adds drinking water, carries out vacuum and face；Vacuum and face
Vacuum degree be 0.05~0.1MPa, mixing time be 6~8min.Typical but non-limiting and face vacuum degree for example can be with
For 0.05MPa, 0.06MPa, 0.07MPa, 0.08MPa, 0.09MPa or 0.1MPa；Time for example can for 6min, 7min or
8min。
After the completion of face, wake up 20~30min of face under conditions of temperature is 35~45 DEG C, then is cut.
As further preferred technical solution, the cold treatment is that noodles are hung on face bar, cold air is blowed to described
Noodles；
Preferably, it is 5~10 DEG C that the condition of cold treatment, which includes: temperature, and the time is 15~30min.
According to the present invention, cold treatment first is carried out to noodles after the completion of slitting, the cold treatment mainly carries out noodles
Low-temperature treatment, such as noodles can be hung on to face bar, generate cold air with the blower of blowout cold air and blow to noodles.This
Sample can be such that noodles surface moisture evaporates, fix surface, prevent surface deformation, while surface microvoid is shunk, and be formed
Stablize compact outer layer.
The temperature of cold treatment be not easy too high or too low, too high or too low temperature do not have said effect or effect compared with
Difference.The typical but non-limiting temperature of the cold air of cold treatment for example can be 5 DEG C, 6 DEG C, 7 DEG C, 8 DEG C, 9 DEG C or 10 DEG C, when
Between for example can be 15min, 18min, 20min, 22min, 25min, 28min or 30min.
In a preferred embodiment, the heat treatment for by the noodles after cold treatment temperature be 62~78 DEG C,
Relative humidity handles 4~10min under conditions of being 65~95%；
Preferably, the temperature of heat treatment is 65~75 DEG C, and relative humidity is 70~90%, and the time is 5~8min.
According to the present invention, cold treatment first is carried out to noodles after the completion of slitting, then is heat-treated, the heat treatment can be with
Noodles are mainly handled certain time under conditions of certain humidity and certain temperature by referred to as humid heat treatment.
The control of the temperature and humidity of heat treatment is particularly important, relative humidity be 65~95% especially 70~90%,
Temperature is handled noodles under conditions of being 62~78 DEG C especially 65~75 DEG C, can be made surface starch partial gelatinization, be made table
Face gelatinized starch quick-gelatinizing forms smooth gel layer on noodles surface, assigns noodles smooth mouthfeel, and improve noodles
Cook characteristic.And be more than this range treatment temperature and humidity does not have said effect then or effect is poor.The temperature of heat treatment
Spending typical but non-limiting can be for example 62 DEG C, 65 DEG C, 66 DEG C, 68 DEG C, 70 DEG C, 72 DEG C, 74 DEG C, 75 DEG C, 76 DEG C or 78
DEG C, relative humidity for example can be 65%, 70%, 75%, 80%, 85%, 90% or 95%, the time for example can for 4min,
5min, 6min, 7min, 8min, 9min or 10min.
In a preferred embodiment, the drying includes predrying, trunk is dry and end is dry；
Preferably, pre-dried temperature is 30~35 DEG C, and the time is 20~40min；
Preferably, the dry temperature of trunk is 55~65 DEG C, and the time is 150~180min；
Preferably, the dry temperature in end is 30~35 DEG C, and the time is 20~40min.
According to the present invention, cold treatment first is carried out to noodles after the completion of slitting, then is heat-treated, place is then dried
Reason, wherein drying includes predrying, trunk is dry and end is dry, i.e., is dried stage by stage, can make noodles moisture diffusion
More evenly.Further, predrying can remove the portion of water on the noodles surface layer after humid heat treatment, to fix its tissue,
Increase intensity；Trunk is dry to can be improved noodles internal temperature, accelerates the transfer velocity of moisture from inside to outside；And last drying can drop
Bottom surface temperature evaporates a small amount of moisture using waste heat.
It is defined by drying temperature to different phase and time, can make that noodles are more stable, uniform removing
Moisture finally obtains the noodles of high-quality.
It should be noted that the present invention does not do the preparation method of banana resistant starch specifically limited, ability can be used
The common technique in domain, as long as not generating limitation to the purpose of the present invention.
In a preferred embodiment, the preparation of the banana resistant starch includes:
Banana is removed the peel, is sliced, is impregnated, is beaten, primary drying, primary crushing, once sieving and gelatinization, is pasted
Starch fluid after change；The starch fluid after gelatinization is heated again, is cooled down, is digested, is enzyme deactivation, cryo-conservation, redrying, secondary
Crushing and secondary sieving, obtain banana resistant starch；
Preferably, the banana is the greeny green banana of epidermis；
Preferably, the banana chip being sliced with a thickness of 2~5mm；
Preferably, it is 3~5 DEG C that the condition of immersion, which includes: temperature, and the time is 8~12min, and the solution of immersion is that quality is dense
The citric acid solution that degree is 0.1~0.3%；
Preferably, the temperature of primary drying is 45~55 DEG C, and the time is 5~60min；
Preferably, the mesh number being once sieved is 80~120 mesh, preferably 100 mesh；
Preferably, it is 98~102 DEG C that the condition of gelatinization, which includes: temperature, and the time is 25~35min, is gelatinized the quality of solution
Concentration is 20~40%；
Preferably, the temperature of heating is 120~122 DEG C, and the time is 15~25min；Cooling temperature is 55~65 DEG C；
Preferably, it is 4.5~5.0 that the condition of enzymatic hydrolysis, which includes: pH value, and temperature is 50~60 DEG C, and the time is 2~4h；Enzyme deactivation
Temperature be 95~102 DEG C, the time be 25~35min；
Preferably, the temperature of cryo-conservation be 4~5 DEG C, the time be 22~for 24 hours；
Preferably, the temperature of redrying is 40~50 DEG C, and the time is 5~60min；
Preferably, the mesh number of secondary sieving is 80~120 mesh, preferably 100 mesh.
It is understood that the preparation of above-mentioned banana resistant starch is primarily referred to as the preparation of green banana resistant starch.It is adopted
The technique for producing green banana resistant starch can retain resistance starch content and amino acid in green banana, micro to greatest extent
The multiple nutritional components such as element；Above-mentioned technique is also possible that the surface area of resistant starch and porosity increase, and improves product
Dispersibility, dissolubility and functionality, it is easier to absorbed by people, and mouthfeel is more preferable；And simple process, equipment are easy to get, at
This is lower, and green banana Yield of Resistant Starch is high.
According to the present invention, the preparation of above-mentioned green banana resistant starch mainly comprises the steps that
Green banana is peeled and washed, is cut into the thin slice of 2mm~5mm thickness, temperature be 4 DEG C or so, mass fraction be 0.1~
10min or so is impregnated in 0.3% citric acid solution, is drained away the water, is beaten, and 5~60min is dried at a temperature of 45~55 DEG C,
It crushes, sieves with 100 mesh sieve, add water that 20~40% solution are made in crushed material, in 100 DEG C or so lower gelatinization 30min, after obtaining gelatinization
Starch fluid.
Then 20min is heated under the conditions of temperature is about 121 DEG C in pressure cooker by the starch fluid after gelatinization, it is cooling after taking-up
To 55~60 DEG C；Adjust pH to 4.5~5.0, be added Pullulanase (5U/g butt starch) after at 50~60 DEG C enzymatic hydrolysis 2~
4h；Natural cooling after boiling water bath enzyme deactivation 30min is placed at 4 DEG C cryo-conservation for 24 hours；Gelatinized corn starch is dry at 40~50 DEG C, then
It crushes, sieves with 100 mesh sieve spare, obtained green banana resistant starch.
Be conducive to the automatic orientation of starch molecule using green banana resistant starch made from above-mentioned technique, between molecule mutually
It draws close, forms more nucleus, with growing up for nucleus, become bigger crystal, achieve the purpose that improve resistant starch, moreover it is possible to
Improve the mouthfeel of its retentiveness and water-retaining property.
It should be noted that the present invention does not do the preparation method of Chinese yam resistant starch specifically limited, ability can be used
The common technique in domain, as long as not generating limitation to the purpose of the present invention.
In a preferred embodiment, the preparation of the Chinese yam resistant starch includes:
Chinese yam starch is gelatinized, is cooled down, is digested, enzyme deactivation, separation, heat treatment, cooling, cryo-conservation obtain Chinese yam shallow lake
Paste mixing；Chinese yam starch paste is dried, crushed and is sieved again, obtains Chinese yam resistant starch；
Preferably, it is 98~102 DEG C that the condition of gelatinization, which includes: temperature, and the time is 25~35min, is gelatinized the quality of solution
Concentration is 20~40%；
Preferably, cooling temperature is 55~60 DEG C；
Preferably, it is 4.0~5.5 that the condition of enzymatic hydrolysis, which includes: pH value, and temperature is 50~65 DEG C, and the time is 2~4h；Enzyme deactivation
Temperature be 96~102 DEG C, the time be 25~35min；
Preferably, it is heat-treated as isolated sediment to be added to the water, handles 20 at being 120~122 DEG C in temperature
~30min；
Preferably, the temperature of cryo-conservation be 4~5 DEG C, the time be 22~for 24 hours；
Preferably, dry temperature is 40~50 DEG C, and the time is 5~60min；
Preferably, the mesh number of sieving is 80~120 mesh, preferably 100 mesh.
In the preparation of above-mentioned Chinese yam resistant starch, Chinese yam starch preferably is made by raw material of fresh Chinese yam rhizome.The technique can
To improve the ability of resistant starch formation, enzyme utilization rate is improved, and starch utilization ratio improves, and low energy consumption, and cost is relatively low, can grasp
The property made is strong.
According to the present invention, the preparation of above-mentioned Chinese yam resistant starch mainly comprises the steps that
Chinese yam starch is made to 20~40% solution, in 100 DEG C or so 25~35min of lower gelatinization, is cooled to 55~60
℃；Then it is digested, is added Pullulanase (5U/g butt starch), pH value is 4.0~5.5, temperature is 50~65 DEG C again
2~4h of lower enzymatic hydrolysis.Boiling water bath enzyme deactivation 30min or so rear natural cooling removes supernatant, and deionized water is added to sediment,
120 DEG C of 20~30min of processing in pressure cooker, it is cooling, it is placed at 4 DEG C cryo-conservation for 24 hours.Gelatinized corn starch is dry at 40~50 DEG C,
It crushes, sieve with 100 mesh sieve spare, obtained Chinese yam resistant starch.
It forms sediment using banana resistant starch made from above-mentioned special process and using Chinese yam resistance made from above-mentioned special process
The Forming ability of powder, resistant starch is high, is easy to be absorbed by people, and mouthfeel is also easy to be received, and by the two and flour and contains whey
The noodles that the corn starch solution of albumen is mixed to prepare have chewy in taste, it is smooth, easily boil, cook the good, nutrient health of characteristic etc.
Feature.
It should be noted that the present invention does not do special limit for the preparation method of the corn starch solution of whey protein
System, can be used technique commonly used in the art, as long as not generating limitation to the purpose of the present invention.
In a preferred embodiment, the preparation of the corn starch solution of the whey protein includes:
After cornstarch is carried out gelatinization processing, lactalbumin is added, is then stirred, cools down and deaerates, contained
The corn starch solution of lactalbumin；
Preferably, it is 90~100 DEG C that the condition for being gelatinized processing, which includes: temperature, and the time is 15~25min, cornstarch
Concentration is 0.2~0.8g/100mL；
Preferably, the concentration of lactalbumin is 2~6g/100mL；
Preferably, the time of stirring is 15~30min.
It is understood that the preparation of the corn starch solution of above-mentioned whey protein mainly mixes cornstarch and water
It closes, then adds lactalbumin, three is mixed and is uniformly dispersed.
According to the present invention, the preparation of the corn starch solution of above-mentioned whey protein mainly comprises the steps that
Cornstarch is soluble in water, and concentration is 0.2~0.8g/100mL, the gelatinization processing 15 under the conditions of 90~100 DEG C
~25min；Lactalbumin is added thereto again, whey protein concentration is 2~6g/100mL, and 15~30min of high-speed stirred makes to form sediment
Powder and additive are uniformly dispersed, and are cooled to room temperature, vacuum outgas to get.
It should be understood that the content being not described in detail in the explanation of above-mentioned noodle product or preparation method, is ability
The Common Parameters that field technique personnel are readily apparent that can be regulated and controled according to the actual situation by those skilled in the art, such as be stirred
Revolving speed etc. is mixed, therefore can be omitted detailed description thereof.
Combined with specific embodiments below, comparative example and attached drawing, the invention will be further described.
Embodiment 1
1, a kind of noodles containing resistant starch, are mainly prepared by the raw material of following parts by weight:
100 parts of flour, 3 parts of green banana resistant starch, 3 parts of Chinese yam resistant starch, whey protein corn starch solution 2
Part and 30 parts of water.
Wherein, in the corn starch solution of whey protein, the concentration of cornstarch is 0.6g/100mL, lactalbumin
Concentration is 4g/100mL.
2, the preparation method of the noodles containing resistant starch, comprising the following steps:
(a) prepare green banana resistant starch: green banana is peeled and washed, is cut into the thin slice of 3mm thickness, is 4 DEG C, quality in temperature
10min is impregnated in the citric acid solution that score is 0.2%, is drained away the water, is beaten, dries 20min at 50 °C, is crushed,
It sieves with 100 mesh sieve, adds water that crushed material is made to the solution that mass concentration is 30%, 30min is gelatinized at 100 DEG C, after obtaining gelatinization
Starch fluid；Then 20min is heated under the conditions of temperature is 121 DEG C in pressure cooker by the starch fluid after gelatinization, it is cooling after taking-up
To 58 DEG C；PH to 5.0 is adjusted, digests 2h at 55 DEG C after Pullulanase (5U/g butt starch) is added；Boiling water bath enzyme deactivation 30min
Natural cooling afterwards is placed at 4 DEG C cryo-conservation for 24 hours；Gelatinized corn starch is dry at 45 DEG C, then crushes, sieves with 100 mesh sieve, and blueness is made
Banana resistant starch；
(b) it prepares Chinese yam resistant starch: Chinese yam starch being made to 30% solution, 30min is gelatinized at 100 DEG C, it is cooling
It is cooled to 58 DEG C；Then it is digested, is added Pullulanase (5U/g butt starch), in the case where pH value is 5.0, temperature is 60 DEG C again
Digest 2h.Natural cooling after boiling water bath enzyme deactivation 30min removes supernatant, deionized water is added to sediment, in pressure cooker
120 DEG C of processing 20min, it is cooling, it is placed in cryo-conservation at 4 DEG C and for 24 hours, obtains Chinese yam starch paste；By Chinese yam starch paste at 45 DEG C
It dry, pulverize, sieve with 100 mesh sieve, Chinese yam resistant starch is made；
(c) corn starch solution of whey protein is prepared: cornstarch is soluble in water, concentration 0.6g/100mL,
Gelatinization processing 20min under the conditions of 95 DEG C；Lactalbumin, whey protein concentration 4g/100mL, high-speed stirring is added thereto again
Mix 20min, so that starch and additive is uniformly dispersed, be cooled to room temperature, vacuum outgas to get；
(d) according to the proportion, the green banana resistant starch and Chinese yam resistant starch of formula ratio are added into flour, adds and contains
Then the corn starch solution of lactalbumin adds drinking water, carry out vacuum and face；Vacuum and the vacuum degree in face are 0.08MPa,
Mixing time is 7min；
Wake up face 25min under conditions of temperature is 40 DEG C, is then cut again；
The noodles that slitting obtains are hung on into face bar, blow to noodles 20min with 8 DEG C of cold air；
Noodles after cold treatment are handled into 6min under conditions of temperature is 70 DEG C, relative humidity is 80%；
It is successively dried, trunk is dry and end is dry；Wherein, pre-dried temperature is 33 DEG C, time 30min, trunk
Dry temperature is 58 DEG C, time 160min, and the dry temperature in end is 33 DEG C, time 30min.
Embodiment 2
A kind of noodles containing resistant starch, are mainly prepared by the raw material of following parts by weight:
100 parts of flour, 5 parts of green banana resistant starch, 4 parts of Chinese yam resistant starch, whey protein corn starch solution
1.5 parts and 32 parts of water.
Remaining is same as Example 1.
Embodiment 3
A kind of noodles containing resistant starch, are mainly prepared by the raw material of following parts by weight:
100 parts of flour, 1 part of green banana resistant starch, 2 parts of Chinese yam resistant starch, whey protein corn starch solution 1
Part and 34 parts of water.
Remaining is same as Example 1.
Embodiment 4
A kind of noodles containing resistant starch, are mainly prepared by the raw material of following parts by weight:
100 parts of flour, 4 parts of green banana resistant starch, 4 parts of Chinese yam resistant starch, whey protein corn starch solution 3
Part and 38 parts of water；
Wherein, in the corn starch solution of whey protein, the concentration of cornstarch is 0.8g/100mL, lactalbumin
Concentration is 6g/100mL.
Remaining is same as Example 1.
Embodiment 5
A kind of noodles containing resistant starch, the difference from embodiment 1 is that:
In the corn starch solution of whey protein, the concentration of cornstarch is 0.2g/100mL, the concentration of lactalbumin
For 2g/100mL.
Remaining is same as Example 1.
Embodiment 6
The present embodiment the difference from embodiment 1 is that, the preparation method of the noodles containing resistant starch, in which:
(a) prepare green banana resistant starch: green banana is peeled and washed, is cut into the thin slice of 5mm thickness, is 4 DEG C, quality in temperature
10min is impregnated in the citric acid solution that score is 0.1%, is drained away the water, is beaten, dries 20min at a temperature of 55 DEG C, is crushed,
It sieves with 100 mesh sieve, adds water that crushed material is made to the solution that mass concentration is 40%, 30min is gelatinized at 100 DEG C, after obtaining gelatinization
Starch fluid；Then 20min is heated under the conditions of temperature is 121 DEG C in pressure cooker by the starch fluid after gelatinization, it is cooling after taking-up
To 60 DEG C；PH to 5.0 is adjusted, digests 2h at 60 DEG C after Pullulanase (5U/g butt starch) is added；Boiling water bath enzyme deactivation 30min
Natural cooling afterwards is placed at 4 DEG C cryo-conservation for 24 hours；Gelatinized corn starch is dry at 50 DEG C, then crushes, sieves with 100 mesh sieve, and blueness is made
Banana resistant starch；
Remaining is same as Example 1.
Embodiment 7
The present embodiment the difference from embodiment 1 is that, the preparation method of the noodles containing resistant starch, in which:
(a) prepare green banana resistant starch: green banana is peeled and washed, is cut into the thin slice of 2mm thickness, is 5 DEG C, quality in temperature
8min is impregnated in the citric acid solution that score is 0.3%, is drained away the water, is beaten, dries 30min at a temperature of 45 DEG C, is crushed, mistake
100 meshes add water that crushed material is made to the solution that mass concentration is 20%, 25min are gelatinized at 102 DEG C, after being gelatinized
Starch fluid；Then 20min is heated under the conditions of temperature is 122 DEG C in pressure cooker by the starch fluid after gelatinization, is cooled to after taking-up
50℃；PH to 4.8 is adjusted, digests 3h at 50 DEG C after Pullulanase (5U/g butt starch) is added；After boiling water bath enzyme deactivation 35min
Natural cooling is placed at 5 DEG C cryo-conservation for 24 hours；Gelatinized corn starch is dry at 40 DEG C, then crushes, sieves with 100 mesh sieve, and is made green fragrant
Any of several broadleaf plants resistant starch；
Remaining is same as Example 1.
Embodiment 8
The present embodiment the difference from embodiment 1 is that, the preparation method of the noodles containing resistant starch, in which:
(b) it prepares Chinese yam resistant starch: Chinese yam starch being made to 40% solution, 30min is gelatinized at 100 DEG C, it is cooling
It is cooled to 55 DEG C；Then it is digested, is added Pullulanase (5U/g butt starch), in the case where pH value is 5.0, temperature is 50 DEG C again
Digest 2h.Natural cooling after boiling water bath enzyme deactivation 30min removes supernatant, deionized water is added to sediment, in pressure cooker
120 DEG C of processing 20min, it is cooling, it is placed in cryo-conservation at 4 DEG C and for 24 hours, obtains Chinese yam starch paste；By Chinese yam starch paste at 50 DEG C
It dry, pulverize, sieve with 100 mesh sieve, Chinese yam resistant starch is made；
Remaining is same as Example 1.
Embodiment 9
The present embodiment the difference from embodiment 1 is that, the preparation method of the noodles containing resistant starch, in which:
(c) corn starch solution of whey protein is prepared: cornstarch is soluble in water, concentration 0.6g/100mL,
Gelatinization processing 15min under the conditions of 100 DEG C；Lactalbumin, whey protein concentration 4g/100mL, high-speed stirring is added thereto again
Mix 30min, so that starch and additive is uniformly dispersed, be cooled to room temperature, vacuum outgas to get；
Remaining is same as Example 1.
Embodiment 10
The present embodiment the difference from embodiment 1 is that, the preparation method of the noodles containing resistant starch, in which:
(d) according to the proportion, the green banana resistant starch and Chinese yam resistant starch of formula ratio are added into flour, adds and contains
Then the corn starch solution of lactalbumin adds drinking water, carry out vacuum and face；Vacuum and the vacuum degree in face are 0.1MPa,
Mixing time is 6min；
Wake up face 20min under conditions of temperature is 45 DEG C, is then cut again；
The noodles that slitting obtains are hung on into face bar, blow to noodles 30min with 5 DEG C of cold air；
Noodles after cold treatment are handled into 8min under conditions of temperature is 75 DEG C, relative humidity is 70%；
It is successively dried, trunk is dry and end is dry；Wherein, pre-dried temperature is 35 DEG C, time 20min, trunk
Dry temperature is 65 DEG C, time 150min, and the dry temperature in end is 30 DEG C, time 40min.
Remaining is same as Example 1.
Embodiment 11
The present embodiment the difference from embodiment 1 is that, the preparation method of the noodles containing resistant starch, in which:
(d) according to the proportion, the green banana resistant starch and Chinese yam resistant starch of formula ratio are added into flour, adds and contains
Then the corn starch solution of lactalbumin adds drinking water, carry out vacuum and face；Vacuum and the vacuum degree in face are 0.05MPa,
Mixing time is 8min；
Wake up face 30min under conditions of temperature is 35 DEG C, is then cut again；
The noodles that slitting obtains are hung on into face bar, blow to noodles 15min with 10 DEG C of cold air；
Noodles after cold treatment are handled into 5min under conditions of temperature is 65 DEG C, relative humidity is 90%；
It is successively dried, trunk is dry and end is dry；Wherein, pre-dried temperature is 30 DEG C, time 40min, trunk
Dry temperature is 55 DEG C, time 180min, and the dry temperature in end is 32 DEG C, time 35min.
Remaining is same as Example 1.
Embodiment 12
The present embodiment the difference from embodiment 1 is that, the preparation method of the noodles containing resistant starch, in which:
In step (d), the noodles that slitting obtains are hung on into face bar, blow to noodles 26min with 6 DEG C of cold air；
Noodles after cold treatment are handled into 7min under conditions of temperature is 72 DEG C, relative humidity is 78%；
Remaining is same as Example 1.
Comparative example 1
This comparative example the difference from embodiment 1 is that, green banana resistant starch is not added in the noodles containing resistant starch.
Comparative example 2
This comparative example the difference from embodiment 1 is that, Chinese yam resistant starch is not added in the noodles containing resistant starch.
Comparative example 3
This comparative example the difference from embodiment 1 is that, the corn of whey protein is not added in the noodles containing resistant starch
Starch solution.
Comparative example 4
This comparative example the difference from embodiment 1 is that, in the preparation of the noodles containing resistant starch, without cold treatment, i.e.,
The noodles obtained after slitting are directly heat-treated.
Comparative example 5
This comparative example the difference from embodiment 1 is that, in the preparation of the noodles containing resistant starch, without heat treatment, i.e.,
Noodles after cold treatment are directly dried.
Comparative example 6
This comparative example the difference from embodiment 1 is that, do not added in noodles green banana resistant starch, Chinese yam resistant starch and
The corn starch solution of whey protein；
In the preparation of noodles, without cold treatment and heat treatment, that is, the noodles obtained after cutting are directly dried.
Comparative example 7
This comparative example the difference from embodiment 1 is that, do not added in noodles green banana resistant starch, Chinese yam resistant starch and
The corn starch solution of whey protein；
In the preparation of noodles, without cold treatment and heat treatment, that is, the noodles obtained after cutting are directly dried, and dry
Dry temperature is 60 DEG C, time 200min.
Evaluation test
1, best brew time measurement
The measurement of the best digestion time of noodles: it takes 10 noodles to be put into 200mL boiling water, starts simultaneously at timing.Keep water
Measurement in the best digestion time of noodles takes 10 noodles to be put into 200mL boiling water, under 98~100 DEG C of slight boiling conditions cook from
1min starts, and takes out a noodles every 10s and presses off the presence or absence of white core among observation noodles with transparent glass sheet, white core just disappears
When time, the as best brew time of noodles.
Injury test is cooked, 10g sample is weighed, is put into and fills in 500mL boiling water (distilled water), with electromagnetic oven heating, is protected
The slight boiling condition of water holding, after being cooked by best brew time, (moisture on noodles surface is complete at this time by standing 5min after pulling noodles out
Drain), claim quality, calculates water absorption rate.Noodle soup is evaporated on electromagnetic oven closely to be done, and is dried to constant weight in 105 DEG C of baking ovens, calculating is cooked
Adjust loss.
Noodles organoleptic indicator measures referring to GB/T35875-2018.
The noodles of each embodiment and comparative example cook characteristic and sensory evaluation scores test result is as shown in table 1.
The cooking characteristic and sensory evaluation scores of 1 embodiment and comparative example noodles of table
Above as can be seen that the brew time of noodles will increase after adding resistant starch in noodles, Cuisine loss rate increases
Add, this is because resistant starch retention ability is low, water imbibition is poor.And the present invention is specific by the cooperation of specific raw material composition and ratio
Manufacture craft, reduce the Cuisine loss rate of noodles, also improve the sensory evaluation scores of noodles.Illustrate that the present invention can significantly change
The problem of noodles edible quality is deteriorated caused by the kind resistant starch because of addition.
2, change of blood sugar is tested
Using noodles made from the embodiment of the present invention 1 as experimental group, it is made to existing only with flour traditional handicraft
The noodles arrived as a control group, compare.
(1) test method includes: the 50g noodles for taking experimental group and control group respectively, and 3~4min of 300mL boiling is added, will
Noodles are ground into paste.By surveying the moisture content of paste, make the noodles quality 0.5g of stomach-filling rat.
In next morning after 20 SD Rat Fast 10h, through tail portion blood sampling, fasting blood-glucose is surveyed with blood glucose meter, starts to use
Gastric perfusion needle injects paste, the blood sample of 15,30,45,60,90,120min after measurement stomach-filling.
(2) intestinal colony sum changes
20mL asepsis injector is taken to pass through basis using basal medium as blank control group as anaerobic fermentation container
In culture medium glucose by 1:0.9 ratio be substituted for noodles paste (noodles are using in terms of dry weight) as assay medium.
Bacteria suspension after absorption 1mL is activated is added in the sterile saline of 9mL, shakes hook, makees 10- 1~10- 7Dilution
Gradient pipettes 1mL dilution into culture dish with liquid-transfering gun, pours into the selective agar medium of 45mL or so, and in corresponding item
It is cultivated under part, condition of culture is as shown in table 2.It takes the plate with 20~200 bacterium colonies to be counted and statisticallyd analyze, as a result sees
Table 3.
2 condition of culture of table
| Type | Culture medium | Condition of culture | Incubation time |
| Bifidobacterium longum | BBL | 37 DEG C, anaerobism | 48h |
| Lactobacillus casei | MRS | 37 DEG C, anaerobism | 24h |
3 statistic analysis result of table
| Type | Control group (LogCFU/mL) | Experimental group (LogCFU/mL) |
| Bifidobacterium longum | 6.3 | 6.8 |
| Lactobacillus casei | 7.1 | 7.5 |
Above as can be seen that the quantity of bifidobacterium longum and Lactobacillus casei in experimental group is above control group, explanation
Noodles produced by the invention facilitate the proliferation of intestinal beneficial bacterium.
In addition, Fig. 1 shows the value-added ratio of blood glucose for the noodles that the noodles that the embodiment of the present invention 1 provides and control group provide
Compared with figure.As seen from Figure 1, the noodles for eating present invention process production can slow down blood glucose and advance the speed, and reduce blood after diet
Sugared peak value.
Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Pipe present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that: its according to
So be possible to modify the technical solutions described in the foregoing embodiments, or to some or all of the technical features into
Row equivalent replacement；And these are modified or replaceed, various embodiments of the present invention technology that it does not separate the essence of the corresponding technical solution
The range of scheme.
Claims (10)
1. a kind of noodles containing resistant starch, which is characterized in that be mainly prepared by the raw material of following parts by weight:
90~110 parts of flour, 0.5~6 part of banana resistant starch, 0.5~6 part of Chinese yam resistant starch, whey protein corn
0.2~5 part and 22~40 parts of water of starch solution.
2. the noodles according to claim 1 containing resistant starch, which is characterized in that mainly by the raw material system of following parts by weight
It is standby to form:
100 parts of flour, 1~5 part of banana resistant starch, 1~5 part of Chinese yam resistant starch, whey protein corn starch solution 1
~3 parts and 30~40 parts of water；
Preferably, the flour is wheat flour；
Preferably, the banana resistant starch is green banana resistant starch.
3. the noodles according to claim 1 or 2 containing resistant starch, which is characterized in that the corn of the whey protein
In starch solution, the concentration of lactalbumin is 2~6g/100mL；
And/or in the corn starch solution of the whey protein, the concentration of cornstarch is 0.2~0.8g/100mL.
4. the preparation method of the described in any item noodles containing resistant starch of claims 1 to 3, which is characterized in that including following
Step:
The flour of formula ratio, banana resistant starch, Chinese yam resistant starch, the corn starch solution of whey protein and water are mixed
Progress and face afterwards obtain noodles behind awake face and slitting；
After the noodles successively to be carried out to cold treatment, heat treatment and drying, the noodles containing resistant starch are obtained.
5. the preparation method of the noodles according to claim 4 containing resistant starch, which is characterized in that described and face is vacuum
The face and；
Preferably include: with the condition in face with face vacuum degree be 0.05~0.1MPa, mixing time be 6~8min；
Preferably, it is 35~45 DEG C that the condition in awake face, which includes: the temperature in awake face, and the time is 20~30min.
6. the preparation method of the noodles according to claim 4 containing resistant starch, which is characterized in that the cold treatment is will
Noodles hang on face bar, and cold air is blowed to the noodles；
Preferably, it is 5~10 DEG C that the condition of cold treatment, which includes: temperature, and the time is 15~30min.
7. the preparation method of the noodles according to claim 4 containing resistant starch, which is characterized in that the heat treatment is will
Noodles after cold treatment handle 4~10min under conditions of temperature is 62~78 DEG C, relative humidity is 65~95%；
Preferably, the temperature of heat treatment is 65~75 DEG C, and relative humidity is 70~90%, and the time is 5~8min；
Preferably, the drying includes predrying, trunk is dry and end is dry；
Preferably, pre-dried temperature is 30~35 DEG C, and the time is 20~40min；
Preferably, the dry temperature of trunk is 55~65 DEG C, and the time is 150~180min；
Preferably, the dry temperature in end is 30~35 DEG C, and the time is 20~40min.
8. according to the preparation method of the described in any item noodles containing resistant starch of claim 4~7, which is characterized in that described
The preparation of banana resistant starch includes:
Banana is removed the peel, is sliced, is impregnated, is beaten, primary drying, primary crushing, once sieving and gelatinization, after obtaining gelatinization
Starch fluid；The starch fluid after gelatinization is heated again, is cooled down, is digested, enzyme deactivation, cryo-conservation, redrying, separating twice
With secondary sieving, banana resistant starch is obtained；
Preferably, the banana is the greeny green banana of epidermis；
Preferably, the banana chip being sliced with a thickness of 2~5mm；
Preferably, it is 3~5 DEG C that the condition of immersion, which includes: temperature, and the time is 8~12min, and the solution of immersion is that mass concentration is
0.1~0.3% citric acid solution；
Preferably, the temperature of primary drying is 45~55 DEG C, and the time is 5~60min；
Preferably, the mesh number being once sieved is 80~120 mesh, preferably 100 mesh；
Preferably, it is 98~102 DEG C that the condition of gelatinization, which includes: temperature, and the time is 25~35min, is gelatinized the mass concentration of solution
It is 20~40%；
Preferably, the temperature of heating is 120~122 DEG C, and the time is 15~25min；Cooling temperature is 55~65 DEG C；
Preferably, it is 4.5~5.0 that the condition of enzymatic hydrolysis, which includes: pH value, and temperature is 50~60 DEG C, and the time is 2~4h；The temperature of enzyme deactivation
Degree is 95~102 DEG C, and the time is 25~35min；
Preferably, the temperature of cryo-conservation be 4~5 DEG C, the time be 22~for 24 hours；
Preferably, the temperature of redrying is 40~50 DEG C, and the time is 5~60min；
Preferably, the mesh number of secondary sieving is 80~120 mesh, preferably 100 mesh.
9. according to the preparation method of the described in any item noodles containing resistant starch of claim 4~7, which is characterized in that described
The preparation of Chinese yam resistant starch includes:
Chinese yam starch is gelatinized, is cooled down, is digested, enzyme deactivation, separation, heat treatment, cooling, cryo-conservation obtain Chinese yam starch
Paste；Chinese yam starch paste is dried, crushed and is sieved again, obtains Chinese yam resistant starch；
Preferably, it is 98~102 DEG C that the condition of gelatinization, which includes: temperature, and the time is 25~35min, is gelatinized the mass concentration of solution
It is 20~40%；
Preferably, cooling temperature is 55~60 DEG C；
Preferably, it is 4.0~5.5 that the condition of enzymatic hydrolysis, which includes: pH value, and temperature is 50~65 DEG C, and the time is 2~4h；The temperature of enzyme deactivation
Degree is 96~102 DEG C, and the time is 25~35min；
Preferably, it is heat-treated as isolated sediment to be added to the water, processing 20 at being 120~122 DEG C in temperature~
30min；
Preferably, the temperature of cryo-conservation be 4~5 DEG C, the time be 22~for 24 hours；
Preferably, dry temperature is 40~50 DEG C, and the time is 5~60min；
Preferably, the mesh number of sieving is 80~120 mesh, preferably 100 mesh.
10. according to the preparation method of the described in any item noodles containing resistant starch of claim 4~7, which is characterized in that described
The preparation of the corn starch solution of whey protein includes:
After cornstarch is carried out gelatinization processing, lactalbumin is added, is then stirred, cools down and deaerates, obtains containing whey
The corn starch solution of albumen；
Preferably, it is 90~100 DEG C that the condition for being gelatinized processing, which includes: temperature, and the time is 15~25min, the concentration of cornstarch
For 0.2~0.8g/100mL；
Preferably, the concentration of lactalbumin is 2~6g/100mL；
Preferably, the time of stirring is 15~30min.
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