CN109619415B - Noodles containing resistant starch and preparation method thereof - Google Patents
Noodles containing resistant starch and preparation method thereof Download PDFInfo
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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- 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 the technical field of food, relates to noodles containing resistant starch and a preparation method thereof. The noodles containing resistant starch are mainly prepared from the following raw materials in parts by weight: 90 to 110 portions of flour, 0.5 to 6 portions of banana resistant starch, 0.5 to 6 portions of yam resistant starch 0.2-5 parts of corn starch solution containing whey protein and 22-40 parts of water. The noodles provided by the invention have the advantages of high nutritive value, reasonable formula, high, rich and stable resistant starch content, fine and smooth noodles, good taste, good cooking property and benefit for absorption and digestion of human bodies. The content of the high-resistance starch can play a role in health care of human health, the taste and the quality of products cannot be influenced, the application range is wider, and the application value is higher; the process is simple and easy to implement, low in cost and easy to realize industrial large-scale production.
Description
Technical Field
The invention belongs to the technical field of food, relates to wheaten food, and particularly relates to noodles containing resistant starch and a preparation method thereof.
Background
Starch is one of the most important carbohydrate sources extracted from nature by humans, is an important ingredient in food, and is also a major source of human energy. The bioavailability of starch in the small intestine is classified into three categories: digestible starches, which refer to those starches that are rapidly digested and absorbed in the small intestine; non-digestible starches, which refer to those starches that are completely digested and absorbed in the small intestine but at a slower rate, primarily some raw, ungelatinized starches; resistant starch refers to starch that is not digestible and absorbable in the human small intestine.
The resistant starch has multiple physiological functions, can not be damaged by the extremely acidic environment of stomach, and can resist the catabolism of pepsin and pancreatin of small intestine, thereby effectively reducing the concentration of postprandial blood sugar and insulin, increasing satiety and having certain effect on preventing diabetes. Resistant starch is fermented by physiological cells in the colon to produce short chain fatty acids and gases. The physiological functions of the resistant starch which directly act on a human body are less, and the physiological functions are mainly exerted by secondary products generated by fermentation. Modern researches show that resistant starch is fermented by microorganisms in the large intestine to produce short-chain fatty acid which can reduce the pH value in the large intestine, thereby inhibiting the growth of pathogenic bacteria and promoting the growth and propagation of beneficial bacteria flora, and the resistant starch is a proliferation factor of probiotics such as bifidobacterium, lactobacillus and the like.
The resistant starch has excellent health care effect, and the resistant starch is added into flour to prepare the noodles, so that the health care effect can be fully exerted, and the nutritional value of the noodles is improved. On one hand, however, the types of starch added in the existing noodles, especially resistant starch, are single, the nutritional value is limited, the efficacy is single, and the taste needs to be improved; on the other hand, because the water holding capacity of the resistant starch is low and the water absorption is poor, the taste of the noodles is affected by directly preparing the noodles containing the resistant starch by adopting the existing noodle processing technology, and the prepared noodles have poor taste and poor cooking property.
In view of this, the invention is particularly proposed.
Disclosure of Invention
A first object of the present invention is to provide resistant starch-containing noodles which are high, rich, stable, nutritious, tasty and culinary, and which overcome the above-mentioned problems or at least partially solve the above-mentioned technical problems.
A second object of the present invention is to provide a method for preparing noodles containing resistant starch, which is simple and easy to handle, which produces noodles with good taste, good cooking properties and high nutritional value, and which overcomes or at least partially solves the above mentioned problems.
In order to realize the purpose, the invention adopts the technical scheme that:
according to one aspect of the invention, the invention provides noodles containing resistant starch, which are mainly prepared from the following raw materials in parts by weight:
90 to 110 parts of flour, 0.5 to 6 parts of banana resistant starch, 0.5 to 6 parts of yam resistant starch, 0.2 to 5 parts of corn starch solution containing whey protein and 22 to 40 parts of water.
As a further preferred technical scheme, the material is mainly prepared from the following raw materials in parts by weight:
100 parts of flour, 1-5 parts of banana resistant starch, 1-5 parts of Chinese yam resistant starch, 1-3 parts of corn starch solution containing whey protein and 30-40 parts of water;
preferably, the flour is wheat flour;
preferably, the banana resistant starch is a green banana resistant starch.
As a further preferable technical scheme, the concentration of the whey protein in the corn starch solution containing the whey protein is 2-6 g/100mL;
and/or the concentration of the corn starch in the corn starch solution containing the whey protein is 0.2-0.8 g/100mL.
According to another aspect of the present invention, the present invention provides a method for preparing the above noodles containing resistant starch, comprising the steps of:
mixing flour, banana resistant starch, yam resistant starch, a corn starch solution containing whey protein and water according to the formula ratio, kneading, and performing dough leavening and noodle cutting to obtain noodles;
and (3) sequentially carrying out cold treatment, heat treatment and drying on the noodles to obtain the noodles containing the resistant starch.
As a further preferable technical scheme, the dough kneading is vacuum dough kneading;
preferably, the conditions of dough mixing include: the dough kneading vacuum degree is 0.05-0.1 MPa, and the dough kneading time is 6-8 min;
preferably, the conditions of the awake face include: the temperature of the awake surface is 35 to 45 ℃ and the time is 20 to 30min.
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Preferably, the conditions of the cold treatment include: the temperature is 5-10 ℃, and the time is 15-30 min.
In a more preferable embodiment, the heat treatment is to treat the cold-treated noodles for 4 to 10min at a temperature of 62 to 78 ℃ and a relative humidity of 65 to 95%;
preferably, the temperature of the heat treatment is 65-75 ℃, the relative humidity is 70-90%, and the time is 5-8 min;
preferably, the drying includes pre-drying, main drying and final drying;
preferably, the pre-drying temperature is 30-35 ℃, and the time is 20-40 min;
preferably, the temperature of the main drying is 55-65 ℃, and the time is 150-180 min;
preferably, the temperature of the final drying is 30-35 ℃ and the time is 20-40 min.
As a further preferable technical scheme, the preparation of the banana resistant starch comprises the following steps:
peeling banana, slicing, soaking, pulping, drying once, crushing once, sieving once and gelatinizing to obtain gelatinized starch solution; heating, cooling, performing enzymolysis, inactivating enzyme, preserving at low temperature, drying for the second time, pulverizing for the second time, and sieving for the second time to obtain banana resistant starch;
preferably, the banana is a green banana with green skin;
preferably, the thickness of the sliced banana slices is 2-5 mm;
preferably, the conditions of soaking include: the temperature is 3-5 ℃, the time is 8-12 min, and the soaked solution is a citric acid solution with the mass concentration of 0.1-0.3%;
preferably, the first and second electrodes are formed of a metal, the temperature of primary drying is 45-55 ℃, the time is 5-60 min;
preferably, the mesh number of one-time sieving is 80-120 meshes, and is preferably 100 meshes;
preferably, the conditions of gelatinization comprise: the temperature is 98-102 ℃, the time is 25-35 min, and the mass concentration of the gelatinized solution is 20-40%;
preferably, the heating temperature is 120-122 ℃, and the time is 15-25 min; the cooling temperature is 55-65 ℃;
preferably, the conditions for enzymatic hydrolysis include: the pH value is 4.5-5.0, the temperature is 50-60 ℃, and the time is 2-4 h; the temperature of enzyme deactivation is 95-102 ℃, and the time is 25-35 min;
preferably, the low-temperature preservation temperature is 4-5 ℃, and the time is 22-24 h;
preferably, the temperature of the secondary drying is 40-50 ℃, and the time is 5-60 min;
preferably, the mesh number of the secondary screening is 80-120 meshes, and preferably 100 meshes.
As a further preferred technical scheme, the preparation of the yam resistant starch comprises the following steps:
carrying out gelatinization, cooling, enzymolysis, enzyme deactivation, separation, heat treatment, cooling and low-temperature storage on yam starch to obtain yam starch paste; drying, crushing and sieving the yam starch paste to obtain yam resistant starch;
preferably, the conditions for gelatinization comprise: the temperature is 98-102 ℃, the time is 25-35 min, and the mass concentration of the gelatinized solution is 20-40%;
preferably, the cooling temperature is 55-60 ℃;
preferably, the conditions for enzymatic hydrolysis include: the pH value is 4.0-5.5, the temperature is 50-65 ℃, and the time is 2-4 h; the enzyme deactivation temperature is 96-102 ℃, and the time is 25-35 min;
preferably, the heat treatment is to add the separated precipitate into water and treat the precipitate for 20 to 30min at the temperature of between 120 and 122 ℃;
preferably, the low-temperature preservation temperature is 4-5 ℃, and the time is 22-24 h;
preferably, the drying temperature is 40-50 ℃, and the drying time is 5-60 min;
preferably, the mesh size of the screen is 80 to 120 mesh, preferably 100 mesh.
As a further preferred technical scheme, the preparation of the corn starch solution containing the whey protein comprises the following steps:
after the corn starch is gelatinized, adding whey protein, and then stirring, cooling and degassing to obtain a corn starch solution containing whey protein;
preferably, the conditions of the gelatinization process include: the temperature is 90-100 ℃, the time is 15-25 min, and the concentration of the corn starch is 0.2-0.8 g/100mL;
preferably, the concentration of the whey protein is 2-6 g/100mL;
preferably, the stirring time is 15 to 30min.
Compared with the prior art, the invention has the beneficial effects that:
(1) According to the noodles containing the resistant starch, the resistant starch is added into flour, the compound resistant starch is provided through the bananas and the Chinese yams, the compound resistant starch is compatible with high-quality protein, and the corn starch solution containing the whey protein is added, so that the effects of regulating intestinal tracts, losing weight, improving immunity, reducing blood sugar, blood fat and blood pressure and the like through the resistant starch are fully utilized, the nutritional value of the product and the added value of the product are improved, a certain health preserving effect is achieved, and the requirements of people on health and diet are met.
(2) The noodles provided by the invention have the advantages of high nutritive value, reasonable formula, high, rich and stable resistant starch content, rich nutrition, fine noodles, good taste, good cooking property and benefit for absorption and digestion of human bodies. The content of the high-resistance starch can play a role in health care of human health, can reduce the heat of the product, strengthen the prevention and treatment of intestinal diseases, reduce blood sugar, improve immunity and the like, can meet the requirements of diabetics on controlling blood sugar, can also meet the requirements of weight-losing crowds, cannot influence the taste and the quality of the product, and has wider applicable crowds and higher application value.
(3) According to the invention, under the specific raw material composition and proportion, and the specific preparation process is matched, the prepared noodles are high in quality, good in taste, high in nutritional value, easy to cook, simple and feasible in process, low in cost and easy to realize industrial expanded production.
(4) Mixing the raw materials, kneading, standing, cutting into strips, sequentially performing cold treatment, heat treatment and drying to partially gelatinize starch on the surface, and rapidly gelatinizing the gelatinized starch on the surface to form a smooth gel layer on the surface of the noodles; meanwhile, the whey protein is added into the raw materials, so that the water retention property of the dough can be improved, the problems of poor water absorption and poor water retention of resistant starch are solved, the smooth and chewy mouthfeel is finally given to the noodles, and the cooking property of the noodles is improved.
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, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
Fig. 1 is a graph comparing the blood glucose increment of the noodles provided in the present invention example with that of the control group.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to embodiments and examples, but those skilled in the art will understand that the following embodiments and examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention. Those who do not specify the conditions are performed according to the conventional conditions or the conditions recommended by the manufacturer. The reagents or instruments used are conventional products which are not indicated by manufacturers and are commercially available.
It should be noted that:
in the present invention, all the embodiments and preferred methods mentioned herein can be combined with each other to form a new technical solution, if not specifically stated.
In the present invention, all the technical features mentioned herein and preferred features may be combined with each other to form a new technical solution, if not specifically stated.
In the present invention, unless otherwise indicated, the numerical range "a-b" represents a shorthand representation of any combination of real numbers between a and b, where a and b are both real numbers.
A "range" disclosed herein can be in the form of one or more lower limits and one or more upper limits, respectively, in terms of lower limits and upper limits.
Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In addition, any methods or materials similar or equivalent to those described herein can also be used in the present invention.
In a first aspect, in at least one embodiment there is provided a resistant starch-containing noodle prepared from the following raw materials in parts by weight:
90 to 110 parts of flour, 0.5 to 6 parts of banana resistant starch, 0.5 to 6 parts of yam resistant starch, 0.2 to 5 parts of corn starch solution containing whey protein and 22 to 40 parts of water.
In the noodles containing the resistant starch, the banana resistant starch and the Chinese yam resistant starch provide the compound resistant starch, the physiological functions of the resistant starch, such as weight reduction, lipid reduction, intestinal regulation and the like, can be fully utilized, the corn starch solution containing the whey protein is added, the protein is supplemented, the nutritive value and the added value of the product are improved, the mouthfeel, the formability and the cooking characteristic of the noodles are improved, a certain health preserving effect is achieved, and the requirements of people on health and diet are met.
The flour is the main raw material of the noodle containing resistant starch, and comprises common wheat flour, and other cereal flour such as mung bean flour, coix seed flour, oat flour, buckwheat flour, etc. The flour is 90-110 parts by weight, and the flour can be 90 parts, 95 parts, 100 parts, 105 parts or 110 parts by weight.
Resistant starches are well known in the art and generally consist of any type of starch that can be prevented from being digested and absorbed enterally and can be formed during the processing of starch-containing foods. In certain starches, the crystal structure can be altered or deteriorated by these processes, making the starch difficult to digest. The resistant starch may also be obtained from raw foods such as potatoes, green bananas, yams, and the like. Resistant starch consists of crystalline and amorphous regions, the crystalline regions being composed primarily of crystalline amylose. The resistant starch has been proved to have the effects of improving insulin sensitivity and controlling blood sugar, and simultaneously, the resistant starch produces a large amount of short-chain fatty acids in colon fermentation, thereby being beneficial to adjusting the pH value of intestinal tracts, adjusting intestinal flora and preventing colon cancer. These characteristics make the noodles have a low glycemic index.
The banana resistant starch can regulate the blood sugar level, is beneficial to the diabetic to maintain normal blood sugar, can also reduce the calorie of the product, strengthen the prevention and treatment of intestinal diseases, improve the immunity and the like. Generally speaking, the resistant starch content in green bananas reaches 60%, the sugar content is lower than 3%, while in cooked bananas eaten by people, the sugar content exceeds 60%, and the starch content is lower than 3%. In the noodles containing the resistant starch, the parts of the banana resistant starch are 0.5 to 6 parts by weight, and typically but not limitatively, for example, the parts can be 0.5 part, 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 4 parts, 5 parts or 6 parts.
The yam resistant starch can also regulate the blood sugar level, is beneficial to the maintenance of normal blood sugar of diabetics, can also reduce the calorie of products, strengthen the prevention and treatment of intestinal diseases, improve the immunity and the like. In addition, the yam resistant starch also has the effects of stimulating and regulating the immune system of a human body, delaying senescence, promoting epithelial growth, diminishing inflammation, inhibiting bacteria and the like. In the noodles containing the resistant starch, the part of the yam resistant starch is 0.5 to 6 parts by weight, and typically but not limitatively, for example, the part can be 0.5 part, 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 4 parts, 5 parts or 6 parts.
The corn starch solution containing the whey protein is mainly prepared by mixing the whey protein, the corn starch and water, and the addition of the whey protein can supplement the protein, improve the nutritional value of the product, overcome the problems of poor water absorption and poor water retention of the starch and endow the noodles with smoother mouthfeel. In the resistant starch-containing noodle, the part of the corn starch solution containing whey protein is 0.2 to 5 parts by weight, and typically, but not limited to, for example, 0.2 part, 0.5 part, 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts or 5 parts.
In the resistant starch-containing noodle, the water is 22 to 40 parts by weight, and may be, for example, typically but not restrictively 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 fraction of water mainly means the amount of water added during the preparation process, i.e., the amount of water added at the time of kneading, and in the actually obtained noodles, the amount of water is mostly evaporated by the post-heat treatment or drying, etc.
It should be noted that the sources of the flour, the banana resistant starch, the yam resistant starch and the whey protein-containing corn starch solution are not particularly limited, and various raw materials well known to those skilled in the art can be adopted; if it is commercially available, it can be prepared by itself by a method known to those skilled in the art.
In a preferred embodiment, the composition is mainly prepared from the following raw materials in parts by weight:
100 parts of flour, 1-5 parts of banana resistant starch, 1-5 parts of Chinese yam resistant starch, 1-3 parts of corn starch solution containing whey protein and 30-40 parts of water.
By reasonably adjusting and optimizing the use amount of each component in the noodles containing resistant starch, the synergistic cooperation effect among the components is fully exerted, the taste, the processing formability and the cooking characteristic of the noodles are further improved, and the prepared noodles are healthy, delicious and easy to cook in a later period.
Preferably, the flour is wheat flour;
preferably, the banana resistant starch is a green banana resistant starch.
According to the invention, the flour is preferably wheat flour which is commonly used in the field, but the flour is not limited to the wheat flour, and other coarse grain flour such as mung bean flour and the like can also be added in a proper amount. The banana resistant starch is preferably green banana resistant starch commonly used in the field, the content of the resistant starch in green bananas is high, the nutritional value is high, the physicochemical property is stable, the green banana resistant starch is used for replacing the traditional starch, the requirements of people can be met, the applicable population is wider, and the effect is better. The source and specific type of yam resistant starch are not particularly limited, and for example, fresh yam resistant starch commonly used in the art can be selected.
The "green banana resistant starch" refers to a green banana resistant starch produced from green bananas, and the green bananas are immature bananas having green skins.
In a preferred embodiment, the concentration of whey protein in the corn starch solution containing whey protein is 2-6 g/100mL;
and/or the concentration of the corn starch in the corn starch solution containing the whey protein is 0.2-0.8 g/100mL.
It is understood that the corn starch solution containing whey protein is mainly prepared by mixing whey protein, corn starch and water, the concentration of whey protein refers to the ratio of the mass of whey protein to the volume of the mixture solution, and the concentration of corn starch refers to the ratio of the mass of corn starch to the volume of the mixture solution. Typically, but not by way of limitation, the concentration of whey protein may be, for example, 2g/100mL, 3g/100mL, 4g/100mL, 5g/100mL, or 6g/100mL, and the concentration of corn starch may be, for example, 0.2g/100mL, 0.3g/100mL, 0.4g/100mL, 0.5g/100mL, 0.6g/100mL, 0.7g/100mL, or 0.8g/100mL. The proper whey protein content and corn starch content can be better matched with the resistant starch of bananas and yam, so that the problems of poor water retention and poor water absorption of the resistant starch are solved, the health care effect of the resistant starch is fully exerted, and the mouthfeel of the noodles is better improved.
In a second aspect, there is provided in at least one embodiment a method of making resistant starch-containing noodles, comprising the steps of:
mixing flour, banana resistant starch, yam resistant starch, a corn starch solution containing whey protein and water according to the formula ratio, kneading, and performing dough leavening and noodle cutting to obtain noodles;
and (3) sequentially carrying out cold treatment, heat treatment and drying on the noodles to obtain the noodles containing the resistant starch.
According to the invention, under the specific raw material composition and proportion, and the specific preparation process, the prepared noodles are high in quality, good in taste, high in nutritional value, easy to cook, simple and feasible in process, low in cost and easy to realize industrial expanded production.
Furthermore, the raw materials are mixed, kneaded, leavened and cut into strips, and then are sequentially subjected to cold treatment, heat treatment and drying, so that the surface starch is partially gelatinized, and then the surface gelatinized starch is quickly gelatinized, and a smooth gel layer is formed on the surface of the noodles; meanwhile, the whey protein is added into the raw materials, so that the water retention property of the dough can be improved, the problems of poor water absorption and poor water retention of resistant starch are solved, the smooth and chewy mouthfeel is finally given to the noodles, and the cooking property of the noodles is improved.
It should be noted that the present invention is not limited to the specific operation manner and operation condition of dough kneading, dough standing and noodle cutting, and the dough kneading can be performed by conventional operation manner commonly used in the art, such as vacuum dough kneading.
In a preferred embodiment, the dough is vacuum dough;
preferably, the conditions of dough mixing include: the dough kneading vacuum degree is 0.05-0.1 MPa, and the dough kneading time is 6-8 min;
preferably, the conditions of the awake face include: the temperature of the awake surface is 35 to 45 ℃ and the time is 20 to 30min.
According to the invention, in the dough kneading process, banana resistant starch and Chinese yam resistant starch in formula amount are added into flour according to the mixture ratio, then corn starch solution containing whey protein is added, then drinking water is added, and vacuum dough kneading is carried out; the vacuum degree of the vacuum dough kneading is 0.05-0.1 MPa, and the dough kneading time is 6-8 min. Typically, but not by way of limitation, the degree of vacuum of the dough may be, for example, 0.05MPa, 0.06MPa, 0.07MPa, 0.08MPa, 0.09MPa, or 0.1MPa; the time may be, for example, 6min, 7min or 8min.
After dough kneading is finished, standing for 20-30 min at the temperature of 35-45 ℃, and then cutting into strips.
In a further preferred embodiment, the cooling process includes hanging noodles on a noodle rod and blowing cold air to the noodles;
preferably, the conditions of the cold treatment include: the temperature is 5-10 ℃, and the time is 15-30 min.
According to the invention, the noodles are subjected to cold treatment after being cut into strips, wherein the cold treatment mainly comprises the steps of carrying out low-temperature treatment on the noodles, for example, the noodles can be hung on a noodle rod, and cold air is generated by a fan for blowing out the cold air and blown to the noodles. Like this, can make noodless surface moisture evaporation, make the surface mounting, prevent that the surface warp, make the surface microgap shrink simultaneously, form the stable skin of compacting.
The temperature of the cold treatment is not easy to be too high or too low, and the effect cannot be achieved or is poor due to the too high or too low temperature. The temperature of the cold air for the cold treatment is typically but not exclusively 5 ℃, 6 ℃, 7 ℃, 8 ℃,9 ℃ or 10 ℃ for 15min, 18min, 20min, 22min, 25min, 28min or 30min.
In a preferred embodiment, the heat treatment is to treat the cold-treated noodles for 4 to 10min at a temperature of 62 to 78 ℃ and a relative humidity of 65 to 95%;
preferably, the temperature of the heat treatment is 65-75 ℃, the relative humidity is 70-90%, and the time is 5-8 min.
According to the invention, after the noodle is cut, the noodle is firstly subjected to cold treatment and then subjected to heat treatment, wherein the heat treatment can be called damp-heat treatment, and the heat treatment is mainly to treat the noodle for a certain time under the conditions of certain humidity and certain temperature.
The control of the temperature and humidity of the heat treatment is particularly important, and the treatment of the noodles under the conditions of relative humidity of 65-95%, particularly 70-90%, and temperature of 62-78 ℃, particularly 65-75 ℃ can partially gelatinize the surface starch, rapidly gelatinize the surface gelatinized starch, form a smooth gel layer on the surface of the noodles, impart smooth taste to the noodles, and improve the cooking characteristics of the noodles. And the treatment temperature and humidity exceeding this range do not achieve the above-mentioned effects or are less effective. The temperature of the heat treatment may be, for example, typically but not exclusively, 62 ℃, 65 ℃, 66 ℃, 68 ℃, 70 ℃, 72 ℃, 74 ℃, 75 ℃, 76 ℃ or 78 ℃, the relative humidity may be, for example, 65%, 70%, 75%, 80%, 85%, 90% or 95%, and the time may be, for example, 4min, 5min, 6min, 7min, 8min, 9min or 10min.
In a preferred embodiment, the drying comprises pre-drying, main drying and final drying;
preferably, the pre-drying temperature is 30-35 ℃, and the time is 20-40 min;
preferably, the temperature of the main drying is 55 to 65 ℃, the time is 150-180 min;
preferably, the temperature of the final drying is 30-35 ℃ and the time is 20-40 min.
According to the invention, after the noodle is cut, the noodle is firstly subjected to cold treatment, then is subjected to heat treatment and then is subjected to drying treatment, wherein the drying comprises pre-drying, main drying and final drying, namely, drying is carried out in stages, so that the moisture of the noodle can be more uniformly diffused. Furthermore, the pre-drying can remove a part of water on the surface layer of the noodles after the damp-heat treatment so as to fix the tissues and increase the strength; the main drying can improve the internal temperature of the noodles and accelerate the transfer speed of water from inside to outside; and the surface temperature can be reduced by final drying, and a small amount of water is evaporated by using waste heat.
By limiting the drying temperature and time in different stages, the noodles can be dehydrated more stably and uniformly, and finally high-quality noodles are obtained.
It should be noted that the preparation method of the banana resistant starch is not particularly limited, and the processes commonly used in the art can be adopted, as long as the purpose of the invention is not limited.
In a preferred embodiment, the preparation of banana resistant starch comprises:
peeling banana, slicing, soaking, pulping, drying for the first time, crushing for the first time, sieving for the first time, and gelatinizing to obtain gelatinized starch solution; heating, cooling, performing enzymolysis, inactivating enzyme, storing at low temperature, drying for the second time, pulverizing for the second time, and sieving for the second time to obtain banana resistant starch;
preferably, the banana is a green banana with green skin;
preferably, the thickness of the sliced banana slices is 2-5 mm;
preferably, the first and second electrodes are formed of a metal, the soaking conditions include: the temperature is 3-5 ℃, the time is 8-12 min, and the soaked solution is a citric acid solution with the mass concentration of 0.1-0.3%;
preferably, the temperature of primary drying is 45-55 ℃, and the time is 5-60 min;
preferably, the mesh number of one-time sieving is 80-120 meshes, and is preferably 100 meshes;
preferably, the conditions for gelatinization comprise: the temperature is 98-102 ℃, the time is 25-35 min, and the mass concentration of the pasting solution is 20-40%;
preferably, the heating temperature is 120-122 ℃, and the time is 15-25 min; the cooling temperature is 55-65 ℃;
preferably, the conditions for enzymatic hydrolysis include: the pH value is 4.5-5.0, the temperature is 50-60 ℃, and the time is 2-4 h; the temperature of enzyme deactivation is 95-102 ℃, and the time is 25-35 min;
preferably, the low-temperature preservation temperature is 4-5 ℃, and the time is 22-24 h;
preferably, the temperature of the secondary drying is 40-50 ℃, and the time is 5-60 min;
preferably, the mesh number of the secondary screening is 80-120 meshes, and is preferably 100 meshes.
It is understood that the preparation of banana resistant starch as described above mainly refers to the preparation of green banana resistant starch. The adopted process for preparing the green banana resistant starch can reserve the resistant starch content and various nutrient components such as amino acid, trace elements and the like in the green banana to the maximum extent; the process can also increase the surface area and the porosity of the resistant starch, improve the dispersibility, the dissolubility and the functionality of the product, be easier to be absorbed by people and have better mouthfeel; and the process is simple, the equipment is easy to obtain, the cost is lower, and the yield of the green banana resistant starch is high.
According to the invention, the preparation of the green banana resistant starch mainly comprises the following steps:
peeling and cleaning green bananas, cutting the green bananas into slices with the thickness of 2mm to 5mm, soaking the green bananas in citric acid solution with the mass fraction of 0.1 to 0.3 percent at the temperature of about 4 ℃ for about 10min, draining the water, pulping, drying at the temperature of 45 to 55 ℃ for 5 to 60min, crushing, sieving by a 100-mesh sieve, adding water to prepare the crushed materials into 20 to 40 percent solution, and gelatinizing the solution at the temperature of about 100 ℃ for 30min to obtain gelatinized starch solution.
Then heating the gelatinized starch solution in a pressure cooker for 20min at the temperature of about 121 ℃, taking out and cooling to 55-60 ℃; adjusting the pH value to 4.5-5.0, adding pullulanase (5U/g dry base starch) and performing enzymolysis for 2-4 h at 50-60 ℃; inactivating enzyme in boiling water bath for 30min, naturally cooling, and storing at 4 deg.C for 24 hr; drying the starch paste at 40-50 ℃, then crushing, and sieving with a 100-mesh sieve for later use to prepare the banana resistant starch.
The green banana resistant starch prepared by the process is beneficial to automatic orientation of starch molecules, the molecules are mutually close to form more crystal nuclei, and the crystal nuclei grow up to form larger crystals, so that the aim of improving the resistant starch is fulfilled, and the mouthfeel of the water retention property and the water retention property of the green banana resistant starch can be improved.
It should be noted that, in the following description, the preparation method of the yam resistant starch is not specially limited, the processes commonly used in the art may be employed as long as they do not limit the object of the present invention.
In a preferred embodiment, the preparation of yam resistant starch comprises:
pasting yam starch, cooling, enzymolysis, enzyme deactivation, separation performing heat treatment, cooling and low-temperature storage to obtain Chinese yam starch paste; drying, crushing and sieving the yam starch paste to obtain yam resistant starch;
preferably, the conditions for gelatinization comprise: the temperature is 98-102 ℃, the time is 25-35 min, the mass concentration of the gelatinized solution is 20 to 40 percent;
preferably, the cooling temperature is 55-60 ℃;
preferably, the conditions of enzymatic hydrolysis include: the pH value is 4.0-5.5, the temperature is 50-65 ℃, and the time is 2-4 h; the temperature of enzyme deactivation is 96-102 ℃, and the time is 25-35 min;
preferably, the heat treatment is to add the separated precipitate into water and treat the precipitate for 20 to 30min at the temperature of 120 to 122 ℃;
preferably, the low-temperature preservation temperature is 4-5 ℃, and the time is 22-24 h;
preferably, the drying temperature is 40-50 ℃, and the drying time is 5-60 min;
preferably, the first and second electrodes are formed of a metal, the mesh number of the sieve is 80-120 meshes, preferably 100 mesh.
In the preparation of the yam resistant starch, fresh yam is preferably used as a raw material to prepare the yam starch. The process can improve the forming capability of resistant starch, improve the utilization rate of enzyme, improve the utilization rate of starch, and has the advantages of low energy consumption, lower cost and strong operability.
According to the present invention, there is provided, the preparation of the yam resistant starch mainly comprises the following steps:
preparing 20-40% solution of yam starch, gelatinizing at about 100 ℃ for 25-35 min, and cooling to 55-60 ℃; then carrying out enzymolysis, adding pullulanase (5U/g dry starch), and carrying out enzymolysis for 2-4 h at the pH value of 4.0-5.5 and the temperature of 50-65 ℃. Naturally cooling after 30min after inactivating enzyme in boiling water bath, removing supernatant, adding deionized water into precipitate, treating in a pressure cooker at 120 deg.c for 20-30 min, cooling and storing at 4 deg.c for 24 hr. Drying the starch paste at 40-50 ℃, crushing, and sieving with a 100-mesh sieve for later use to prepare the yam resistant starch.
The banana resistant starch prepared by the specific process and the Chinese yam resistant starch prepared by the specific process have high forming capability of the resistant starch, are easy to be absorbed by people, and have easily accepted mouthfeel.
It should be noted that the preparation method of the corn starch solution containing whey protein is not particularly limited, and a process commonly used in the art may be used as long as the object of the present invention is not limited.
In a preferred embodiment, the preparation of the whey protein-containing corn starch solution comprises:
after the corn starch is gelatinized, adding whey protein, and then stirring, cooling and degassing to obtain a corn starch solution containing whey protein;
preferably, the conditions of the gelatinization process include: the temperature is 90-100 ℃, the time is 15-25 min, and the concentration of the corn starch is 0.2-0.8 g/100mL;
preferably, the concentration of the whey protein is 2-6 g/100mL;
preferably, the stirring time is 15 to 30min.
It can be understood that the preparation of the corn starch solution containing whey protein is mainly to mix corn starch and water, then add whey protein, mix and disperse the three evenly.
According to the invention, the preparation of the corn starch solution containing whey protein mainly comprises the following steps:
dissolving corn starch in water with the concentration of 0.2-0.8 g/100mL, gelatinizing at 90-100 deg.c for 15-25 min; adding whey protein into the mixture, wherein the concentration of the whey protein is 2-6 g/100mL, stirring at a high speed for 15-30 min to uniformly disperse the starch and the additives, cooling to room temperature, and degassing in vacuum to obtain the starch-containing composite material.
It should be understood that the contents not described in detail in the above description of the noodle product or the preparation method are common parameters that can be easily conceived by those skilled in the art, and can be adjusted and controlled by those skilled in the art according to actual conditions, such as stirring rotation speed, etc., so that detailed description thereof can be omitted.
The present invention will be further described with reference to specific examples, comparative examples and the accompanying drawings.
Example 1
1. The noodles containing resistant starch are mainly prepared from the following raw materials in parts by weight:
100 parts of flour, 3 parts of green banana resistant starch, 3 parts of Chinese yam resistant starch, 2 parts of corn starch solution containing whey protein and 30 parts of water.
Wherein, in the corn starch solution containing the whey protein, the concentration of the corn starch is 0.6g/100mL, and the concentration of the whey protein is 4g/100mL.
2. A method for preparing noodles containing resistant starch comprises the following steps:
(a) Preparing green banana resistant starch: peeling and cleaning green bananas, cutting the green bananas into slices with the thickness of 3mm, soaking the green bananas in a citric acid solution with the temperature of 4 ℃ and the mass fraction of 0.2% for 10min, draining the water, pulping the green bananas, drying the green bananas at the temperature of 50 ℃ for 20min, crushing the green bananas, sieving the green bananas by a 100-mesh sieve, adding water to prepare the crushed banana bananas into a solution with the mass concentration of 30%, and gelatinizing the banana bananas at the temperature of 100 ℃ for 30min to obtain gelatinized starch solution; heating the gelatinized starch solution in a pressure cooker at 121 deg.C for 20min, taking out, and cooling to 58 deg.C; adjusting pH to 5.0, adding pullulanase (5U/g dry starch), and performing enzymolysis at 55 deg.C for 2 hr; inactivating enzyme in boiling water bath for 30min, naturally cooling, storing at 4 deg.C for 24 hr; drying the starch paste at 45 ℃, then crushing, and sieving by a 100-mesh sieve to obtain the green banana resistant starch;
(b) Preparing yam resistant starch: preparing rhizoma Dioscoreae starch into 30% solution, gelatinizing at 100 deg.C for 30min, cooling to 58 deg.C; then carrying out enzymolysis, adding pullulanase (5U/g dry starch), and carrying out enzymolysis at 60 deg.C for 2h at pH of 5.0. Inactivating enzyme in boiling water bath for 30min, naturally cooling, removing supernatant, adding deionized water into precipitate, treating in pressure cooker at 120 deg.C for 20min, cooling, and storing at 4 deg.C for 24 hr to obtain rhizoma Dioscoreae starch paste; drying rhizoma Dioscoreae starch paste at 45 deg.C, pulverizing, and sieving with 100 mesh sieve to obtain rhizoma Dioscoreae resistant starch;
(c) Preparation of a corn starch solution containing whey protein: dissolving corn starch in water at a concentration of 0.6g/100mL, and gelatinizing at 95 deg.C for 20min; adding whey protein with whey protein concentration of 4g/100mL, stirring at high speed for 20min to disperse starch and additives uniformly, cooling to room temperature, and vacuum degassing to obtain the final product;
(d) Adding the formula amount of the green banana resistant starch and the Chinese yam resistant starch into flour according to the proportion, adding a corn starch solution containing whey protein, adding drinking water, and performing vacuum kneading; the vacuum degree of vacuum kneading dough is 0.08MPa, and the kneading dough time is 7min;
standing at 40 deg.C for 25min, and cutting;
hanging the noodles on a noodle rod, and blowing cold air at 8 deg.C to the noodles for 20min;
treating the cold-treated noodles at 70 deg.C and 80% relative humidity for 6min;
sequentially carrying out drying, main drying and final drying; wherein the pre-drying temperature is 33 deg.C, the pre-drying time is 30min, the main drying temperature is 58 deg.C, the main drying time is 160min, and the final drying temperature is 33 deg.C, and the final drying time is 30min.
Example 2
The noodles containing resistant starch are mainly prepared from the following raw materials in parts by weight:
100 parts of flour, 5 parts of green banana resistant starch, 4 parts of Chinese yam resistant starch 1.5 parts of corn starch solution containing whey protein and 32 parts of water.
The rest are all implemented example 1 is the same.
Example 3
Drug-containing resistance the noodles are made of starch and have high quality, the health-care food is mainly prepared from the following raw materials in parts by weight:
100 parts of flour, 1 part of green banana resistant starch, 2 parts of Chinese yam resistant starch, 1 part of corn starch solution containing whey protein and 34 parts of water.
The rest of the process was the same as in example 1.
Example 4
The noodles containing resistant starch are mainly prepared from the following raw materials in parts by weight:
100 parts of flour, 4 parts of green banana resistant starch, 4 parts of Chinese yam resistant starch, 3 parts of corn starch solution containing whey protein and 38 parts of water;
wherein, in the corn starch solution containing the whey protein, the concentration of the corn starch is 0.8g/100mL, and the concentration of the whey protein is 6g/100mL.
The rest of the process was the same as in example 1.
Example 5
Resistant starch-containing noodles differing from example 1 in that:
in the corn starch solution containing whey protein, the concentration of the corn starch is 0.2g/100mL, and the concentration of the whey protein is 2g/100mL.
The rest of the process was the same as in example 1.
Example 6
This example differs from example 1 in the method for preparing noodles containing resistant starch, wherein:
(a) Preparing green banana resistant starch: peeling and cleaning green bananas, cutting the green bananas into slices with the thickness of 5mm, soaking the green bananas in a citric acid solution with the temperature of 4 ℃ and the mass fraction of 0.1% for 10min, draining the water, pulping the green bananas, drying the green bananas at the temperature of 55 ℃ for 20min, crushing the green bananas, sieving the green bananas by a 100-mesh sieve, adding water to prepare the crushed banana bananas into a solution with the mass concentration of 40%, and gelatinizing the banana bananas at the temperature of 100 ℃ for 30min to obtain gelatinized starch solution; heating the gelatinized starch solution in a pressure cooker at 121 deg.C for 20min, taking out, and cooling to 60 deg.C; adjusting pH to 5.0, adding pullulanase (5U/g dry starch), and performing enzymolysis at 60 deg.C for 2 hr; inactivating enzyme in boiling water bath for 30min, naturally cooling, and storing at 4 deg.C for 24 hr; drying the starch paste at 50 ℃, then crushing, and sieving by a 100-mesh sieve to obtain the green banana resistant starch;
the rest of the process was the same as in example 1.
Example 7
This example differs from example 1 in the preparation of noodles containing resistant starch, wherein:
(a) Preparation of green bananas resistant starch: peeling and cleaning green bananas, cutting the green bananas into slices with the thickness of 2mm, soaking the green bananas in a citric acid solution with the temperature of 5 ℃ and the mass fraction of 0.3% for 8min, draining water, pulping, drying at the temperature of 45 ℃ for 30min, crushing, sieving by a 100-mesh sieve, adding water to prepare the crushed materials into a solution with the mass concentration of 20%, and gelatinizing at the temperature of 102 ℃ for 25min to obtain gelatinized starch solution; heating the gelatinized starch solution in a pressure cooker at 122 deg.C for 20min, taking out, and cooling to 50 deg.C; adjusting pH to 4.8, adding pullulanase (5U/g dry base starch), and performing enzymolysis at 50 deg.C for 3 hr; inactivating enzyme in boiling water bath for 35min, naturally cooling, and storing at 5 deg.C for 24 hr; drying the starch paste at 40 ℃, then crushing, and sieving by a 100-mesh sieve to obtain the green banana resistant starch;
the rest is the same as in example 1.
Example 8
This example differs from example 1 in the preparation of noodles containing resistant starch, wherein:
(b) Preparing the yam resistant starch: preparing rhizoma Dioscoreae starch into 40% solution, gelatinizing at 100 deg.C for 30min, cooling to 55 deg.C; then carrying out enzymolysis, adding pullulanase (5U/g dry starch), and carrying out enzymolysis at 50 deg.C for 2h at pH of 5.0. Inactivating enzyme in boiling water bath for 30min, naturally cooling, removing supernatant, adding deionized water into precipitate, treating in pressure cooker at 120 deg.C for 20min, cooling, and storing at 4 deg.C for 24 hr to obtain rhizoma Dioscoreae starch paste; drying rhizoma Dioscoreae starch paste at 50 deg.C, pulverizing, and sieving with 100 mesh sieve to obtain rhizoma Dioscoreae resistant starch;
the rest of the process was the same as in example 1.
Example 9
This example differs from example 1 in the preparation of noodles containing resistant starch, wherein:
(c) Preparation of a corn starch solution containing whey protein: dissolving corn starch in water at a concentration of 0.6g/100mL, and gelatinizing at 100 deg.C for 15min; adding whey protein with concentration of 4g/100mL, stirring at high speed for 30min, dispersing starch and additives uniformly, cooling to room temperature, and vacuum degassing to obtain the final product;
the rest of the process was the same as in example 1.
Example 10
This example differs from example 1 in the preparation of noodles containing resistant starch, wherein:
(d) Adding the formula amount of the green banana resistant starch and the Chinese yam resistant starch into flour according to the proportion, adding a corn starch solution containing whey protein, adding drinking water, and performing vacuum kneading; the vacuum degree of the vacuum dough kneading is 0.1MPa, and the dough kneading time is 6min;
standing for 20min at 45 deg.C, and cutting;
hanging the noodles on a noodle rod, and blowing cold air at 5 deg.C to the noodles for 30min;
subjecting the cold-treated noodles to a temperature of 75 deg.C treating at relative humidity of 70% for 8min;
sequentially carrying out drying, main drying and final drying; wherein the pre-drying temperature is 35 deg.C, the time is 20min, the main drying temperature is 65 deg.C, the time is 150min, the temperature of final drying is 30 deg.C, and the time is 40min.
The rest is the same as in example 1.
Example 11
This example differs from example 1 in the preparation of noodles containing resistant starch, wherein:
(d) Adding the green banana resistant starch and the Chinese yam resistant starch into flour according to the proportion, adding a corn starch solution containing whey protein, adding drinking water, and performing vacuum kneading; the vacuum degree of the vacuum dough kneading is 0.05MPa, and the dough kneading time is 8min;
standing for 30min at 35 deg.C, and cutting;
suspending the noodles obtained by slitting on a noodle rod, blowing cold air at 10 deg.C to the noodle for 15min;
treating the cold-treated noodles at 65 deg.C and relative humidity of 90% for 5min;
sequentially drying primary drying and final drying; wherein the pre-drying temperature is 30 deg.C and time is 40min, the main drying temperature is 55 deg.C and time is 180min, and the final drying temperature is 32 deg.C and time is 35min.
The rest are all implemented example 1 is the same.
Example 12
This example differs from example 1 in the preparation of noodles containing resistant starch, wherein:
in the step (d), the noodles obtained by slitting are hung on a noodle rod and blown to the noodles for 26min by cold air with the temperature of 6 ℃;
treating the cold-treated noodles at 72 deg.C and 78% relative humidity for 7min;
the rest of the process was the same as in example 1.
Comparative example 1
This comparative example differs from example 1 in that, the noodle containing resistant starch is not added with green banana resistant starch.
Comparative example 2
This comparative example differs from example 1 in that, the noodles containing resistant starch are not added with yam resistant starch.
Comparative example 3
The present comparative example differs from example 1 in that the resistant starch-containing noodles are not added with a corn starch solution containing whey protein.
Comparative example 4. The following examples of the present invention
This comparative example differs from example 1 in that the preparation of resistant starch-containing noodles is carried out without cold treatment, i.e. the noodles obtained after slitting are directly subjected to heat treatment.
Comparative example 5
This comparative example differs from example 1 in that the preparation of resistant starch-containing noodles is carried out without heat treatment, i.e. the cold-treated noodles are dried directly.
Comparative example 6
The present comparative example differs from example 1 in that the green banana resistant starch, yam resistant starch and whey protein-containing corn starch solution were not added to the noodles;
in the preparation of the noodles, cold treatment and heat treatment are not carried out, namely, the noodles obtained after cutting into strips are directly dried.
Comparative example 7
The comparative example is different from example 1 in that the green banana resistant starch, the yam resistant starch and the whey protein-containing corn starch solution are not added to the noodles;
the noodle is prepared without cold treatment and heat treatment, namely, the noodles obtained after slitting are directly dried at the temperature of 60 ℃ for 200min.
Evaluation test
1. Determination of optimal cooking time
Determination of the optimal cooking time of the noodles: 10 noodles were taken and put in 200mL of boiling water, and the timing was started. Determination of keeping water in the best cooking time of noodles 10 noodles are taken and put into 200mL boiling water, cooking starts from 1min under the condition of micro-boiling at 98-100 ℃, taking out one noodle every 10s, pressing with transparent glass sheet, and observing whether white core is in the middle of the noodle, wherein the time when the white core disappears is the optimal cooking time of the noodle.
And (3) measuring cooking loss, weighing 10g of sample, putting the sample into 500mL of boiling water (distilled water), heating the sample by using an electromagnetic oven, keeping the slightly boiling state of the water, cooking the sample according to the optimal cooking time, taking out the noodles, standing the noodles for 5min (at the moment, the moisture on the surfaces of the noodles is completely drained), weighing the weight, and calculating the water absorption rate. The noodle soup is steamed on an induction cooker until the noodle soup is nearly dry, and is dried to constant weight in an oven at 105 ℃, and the cooking loss is calculated.
The sensory index of the noodles is determined by GB/T35875-2018.
The cooking characteristics and sensory evaluation test results of the noodles of each example and comparative example are shown in table 1.
TABLE 1 cooking characteristics and sensory scores of the example and comparative example noodles
As can be seen from the above, the cooking time of the noodles is increased after the resistant starch is added to the noodles, the cooking loss rate is increased because the resistant starch has low water holding capacity and poor water absorption. The invention reduces the cooking loss rate of the noodles and also improves the sensory score of the noodles by matching the specific raw material composition and the specific proportion with the specific preparation process. The invention can obviously improve the problem that the eating quality of the noodles is deteriorated due to the addition of the resistant starch.
2. Blood glucose Change test
The noodles prepared in example 1 of the present invention were used as an experimental group, and compared with the existing noodles prepared by a conventional flour process alone, which were used as a control group.
(1) Test method the method comprises the following steps: 50g of the noodles of the experimental group and the control group are respectively taken, 300mL of water is added for boiling for 3-4 min, and the noodles are ground into paste. The weight of the noodles for the gavage rat was made 0.5g by measuring the moisture content of the paste.
20 SD rats were fasted for 10h and then in the morning of the next day, blood samples were taken caudally, fasting plasma glucose was measured with a glucometer, the paste was injected with a gavage needle, and blood samples were measured 15, 30, 45, 60, 90, 120min after gavage.
(2) Intestinal bacterial colony total number change
Taking a 20mL sterile syringe as an anaerobic fermentation container, taking a basic culture medium as a blank control group, and adding glucose in the basic culture medium according to the proportion of 1: the experimental medium was replaced with noodle paste (noodle on a dry weight basis) at a ratio of 0.9.
Sucking 1mL of activated bacterial suspension, adding into 9mL of sterile physiological saline, and shaking for 10 －1 ～10 －7 And (3) diluting the gradient, transferring 1mL of diluent into a culture dish by using a pipette gun, pouring about 45mL of selective agar medium, and culturing under corresponding conditions, wherein the culture conditions are shown in Table 2. Taking a plate with 20-200 colonies for counting and statistical analysis, the results are shown in Table 3.
TABLE 2 culture conditions
| Species of | Culture medium | Culture conditions | Culturing time of day |
| Bifidobacterium longum | BBL | Anaerobic at 37 deg.C | 48h |
| Cheese milk Bacillus | MRS | Anaerobic at 37 deg.C | 24h |
TABLE 3 statistical analysis results
| Species of | Control group (LogCFU/mL) | Experimental group (LogCFU/mL) |
| Bifidobacterium longum | 6.3 | 6.8 |
| Lactobacillus casei | 7.1 | 7.5 |
As can be seen from the above, the numbers of Bifidobacterium longum and Lactobacillus casei in the experimental group are higher than those in the control group, which shows that the noodles produced by the invention are beneficial to the proliferation of beneficial intestinal bacteria.
In addition, fig. 1 shows a graph comparing the blood glucose increase of the noodles provided in example 1 of the present invention with that of the noodles provided in the control group. As can be seen from FIG. 1, the consumption of the noodles produced by the process of the present invention can slow down the rate of blood sugar increase and reduce the peak value of blood sugar after eating.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (25)
1. The noodles containing resistant starch are characterized by being mainly prepared from the following raw materials in parts by weight:
100 parts of flour, 1-5 parts of banana resistant starch, 1-5 parts of Chinese yam resistant starch, 1-3 parts of corn starch solution containing whey protein and 30-40 parts of water;
the flour is wheat flour;
the banana resistant starch is green banana resistant starch;
in the corn starch solution containing the whey protein, the concentration of the whey protein is 2-6 g/100mL;
in the corn starch solution containing the whey protein, the concentration of the corn starch is 0.2-0.8 g/100mL;
the preparation method of the noodles containing the resistant starch comprises the following steps:
mixing flour, banana resistant starch, yam resistant starch, a corn starch solution containing whey protein and water according to the formula ratio, kneading, and performing dough leavening and noodle cutting to obtain noodles;
sequentially carrying out cold treatment, heat treatment and drying on the noodles to obtain the noodles containing the resistant starch;
the cold treatment is to hang the noodles on a noodle rod and blow cold air to the noodles;
the cold treatment conditions include: the temperature is 5-10 ℃, and the time is 15-30 min;
the heat treatment is to treat the cold treated noodles for 4 to 10min under the conditions that the temperature is 62 to 78 ℃ and the relative humidity is 65 to 95 percent;
the preparation method of the corn starch solution containing the whey protein comprises the following steps:
after the corn starch is gelatinized, adding whey protein, and then stirring, cooling and degassing to obtain a corn starch solution containing whey protein;
the conditions of the gelatinization treatment include: the temperature is 90-100 ℃, the time is 15-25 min, and the concentration of the corn starch is 0.2-0.8 g/100mL;
the concentration of the lactalbumin is 2-6 g/100mL;
the stirring time is 15-30 min.
2. Resistant starch-containing noodles according to claim 1, wherein the dough is vacuum dough;
the conditions of dough kneading include: the dough kneading vacuum degree is 0.05-0.1 MPa, and the dough kneading time is 6-8 min;
the awake conditions include: the temperature of the awake surface is 35 to 45 ℃ and the time is 20 to 30min.
3. Noodles containing resistant starch according to claim 1, characterized in that the temperature of the heat treatment is 65-75 ℃, the relative humidity is 70-90% and the time is 5-8 min.
4. Resistant starch containing noodles according to claim 1, wherein the drying comprises pre-drying, main drying and final drying;
the pre-drying temperature is 30-35 ℃, and the time is 20-40 min;
the temperature of the main drying is 55-65 ℃, and the time is 150-180 min;
the temperature of the final drying is 30-35 ℃, and the time is 20-40 min.
5. Resistant starch containing noodles according to claim 1, wherein the preparation of banana resistant starch comprises:
peeling banana, slicing, soaking, pulping, drying once, crushing once, sieving once and gelatinizing to obtain gelatinized starch solution; and heating, cooling, carrying out enzymolysis, inactivating enzyme, preserving at low temperature, drying for the second time, crushing for the second time, and sieving for the second time on the gelatinized starch solution to obtain the banana resistant starch.
6. The resistant starch containing noodles according to claim 5, wherein the banana is a green banana having green epidermis;
the thickness of the sliced banana slices is 2-5 mm.
7. Noodles containing resistant starch according to claim 5, characterized in that the conditions of soaking comprise: the temperature is 3-5 ℃, the time is 8-12 min, and the soaked solution is citric acid solution with the mass concentration of 0.1-0.3%.
8. Noodles containing resistant starch according to claim 5, characterized in that the temperature of primary drying is 45-55 ℃ for 5-60 min;
the mesh number of the primary sieving is 80-120 meshes.
9. Noodles containing resistant starch according to claim 5, wherein the mesh size of one sieve is 100 mesh.
10. Resistant starch containing noodles according to claim 5, wherein the gelatinization conditions comprise: the temperature is 98-102 ℃, the time is 25-35 min, and the mass concentration of the gelatinized solution is 20-40%.
11. Noodles containing resistant starch according to claim 5, characterised in that the heating temperature is 120-122 ℃ for 15-25 min; the cooling temperature is 55-65 ℃.
12. Noodles containing resistant starch according to claim 5, characterized in that the conditions of enzymatic hydrolysis comprise: the pH value is 4.5-5.0, the temperature is 50-60 ℃, and the time is 2-4 h; the temperature of enzyme deactivation is 95-102 ℃, and the time is 25-35 min.
13. Noodles containing resistant starch according to claim 5, characterised in that the low temperature storage is at a temperature of 4-5 ℃ for a period of 22-24 hours.
14. Noodles containing resistant starch according to claim 5, characterized in that the temperature of the secondary drying is 40-50 ℃ for 5-60 min.
15. Noodles containing resistant starch according to claim 5, wherein the number of the secondary sifting is 80 to 120 mesh.
16. Noodles containing resistant starch according to claim 5, wherein the mesh number of the secondary sieving is 100 mesh.
17. The noodles containing resistant starch according to claim 1, wherein the preparation of yam resistant starch comprises:
carrying out gelatinization, cooling, enzymolysis, enzyme deactivation, separation, heat treatment, cooling and low-temperature preservation on the yam starch to obtain yam starch paste; and drying, crushing and sieving the yam starch paste to obtain the yam resistant starch.
18. Resistant starch containing noodles according to claim 17, wherein the gelatinization conditions comprise: the temperature is 98-102 ℃, the time is 25-35 min, and the mass concentration of the gelatinized solution is 20-40%.
19. Resistant starch containing noodles according to claim 17, wherein the cooling temperature is 55-60 ℃.
20. Resistant starch containing noodles according to claim 17, wherein the conditions of enzymatic hydrolysis comprise: the pH value is 4.0-5.5, the temperature is 50-65 ℃, and the time is 2-4 h; the temperature of enzyme deactivation is 96-102 ℃, and the time is 25-35 min.
21. The resistant starch-containing noodles according to claim 17, wherein the heat treatment is carried out by adding the separated precipitate to water and treating at 120 to 122 ℃ for 20 to 30min.
22. Noodles containing resistant starch according to claim 17, characterised in that the low temperature storage is at a temperature of 4-5 ℃ for a period of 22-24 hours.
23. Noodles containing resistant starch according to claim 17, characterized in that the drying temperature is 40-50 ℃ and the time is 5-60 min.
24. Noodles containing resistant starch according to claim 17, wherein the mesh number of the sieve is 80 to 120 mesh.
25. Noodles containing resistant starch according to claim 17, wherein the mesh number of the sieve is 100 mesh.
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