CN109673933B - Functional rice noodles and preparation method thereof - Google Patents
Functional rice noodles and preparation method thereof Download PDFInfo
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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 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention discloses functional rice noodles and a preparation method thereof, and the preparation method comprises the following steps: soaking rice in water, grinding to obtain rice pulp, treating with ultrasonic wave, adding xanthan gum and fat-soluble polyphenol derivative, and shearing at high speed to mix thoroughly; and steaming, cooling and cutting the obtained mixed slurry into strips to form the functional rice noodles. The processing operation of the invention is simple, the loss of nutrient components is less, the functional rice noodles rich in slowly digestible and anti-digestible starch can be prepared by compounding trace food additives, and the rice noodles can be used as functional nutritional food for preventing the diseases of chronic diseases such as diabetes, obesity and the like.
Description
Technical Field
The invention relates to the technical field of functional food preparation, in particular to a method for preparing functional rice noodles rich in slowly digestible and anti-digestible starch by using long-shaped rice as a raw material.
Background
The rice noodles are strip-shaped or filiform food which is processed by taking the long-shaped rice or the rice rich in amylose as a raw material, are common food in the south of China, can be used as snacks and staple food, and have very wide consumer groups. Starch is used as the main component of the rice noodles, and after the rice noodles are treated under the conditions of high temperature and high moisture, the compact multi-layer structure is damaged, the resistance to enzyme is reduced, and the postprandial blood sugar of the rice noodles is higher. Long-term consumption of foods with higher Glycemic Index (GI) may cause insulin response resistance of specific people, cause the onset of type II diabetes, increase the incidence of related complications, and harm human health.
At present, methods for regulating postprandial blood glucose response of starch gel products involve physical, chemical, biological and complex modification. For safety reasons, physical modification is generally a common practice in food systems, including physical mixing with other food components, high pressure and hydrothermal pre-treatment, etc.; among them, a compounding technique with other edible ingredients is widely favored because of its simple pretreatment. The patent with the application number of 201710295398.X discloses a fruit and vegetable rice flour product suitable for diabetics and a preparation method thereof, wherein low-GI rice flour can be prepared by compounding rice flour with more than twenty components such as protein powder, plant extracts and the like; the application number is 201510540253.2, which discloses high dietary fiber five-cereal probiotic rice flour and a preparation method thereof, wherein the dietary fiber-rich nutritional rice flour can be prepared by compounding brown rice modified by cellulase and phytase with more than twenty components such as corn flour, cassava modified starch, bran and the like. In addition, a number of studies have shown that the gel structure of rice flour and the digestibility of starch can be modified by the composite food additive. Rohn S. et al, "inhibition of plant phenols on the activity of selected enzymes (Journal of Agricultural and Food Chemistry 2002,50 (12): 3566-3571)" found that polyphenols can inhibit the digestion of starch as typical enzyme inhibitors and reduce the GI value of starch products by complexing with polyphenol components; however, wu Y et al, in "Effect of tea polyphenols on the regression of surface status" (Food Research International,2009,42 (2): 221-225.), also found that polyphenols simultaneously inhibit starch retrogradation and gel structure formation, affecting the texture properties of the gel product. Li hong Sheng's research on preparation, properties and influence on rice flour quality of rice starch-fatty acid compound' finds that the rice can inhibit digestion of rice starch to a certain extent after being compounded with fatty acid, but simultaneously inhibits retrogradation behavior of rice flour, and changes gel network structure and taste of the rice flour.
It is worth noting that most studies on rice-based gel products focus on quality deterioration and preservation of rice-based gel products, and few studies on quality characteristics of rice-based gel products while reducing postprandial blood glucose response have been reported. The addition of phenols, fats and oils, food emulsifiers, modified starches and the like suppresses rearrangement of starch and extends the shelf life to some extent, but it does not desirably affect the texture control of rice and the digestion properties of starch. On the other hand, the processing of the rice noodles is different from rice noodles, and the rice noodles are not subjected to the mixing promotion effect of external force such as shearing or extrusion in the cooking process. The simple blending of the food additive or the nutritional and textural modifier with the rice flour results in uneven distribution of the rice flour in the rice flour, and the synergistic enhancement effect of the textural modification and the nutritional characteristics of the rice flour is not obvious. The search for a processing method that can significantly improve the quality characteristics of rice noodles and simultaneously effectively reduce the starch digestion characteristics is one of the major research subjects for improving the comprehensive quality of rice noodles.
Disclosure of Invention
In order to overcome the defect of high postprandial blood sugar response of the rice noodles, the invention aims to provide a preparation method of functional rice noodles rich in slowly digestible and anti-digestible starch. The method effectively reduces the postprandial blood sugar response of the rice noodles by adding trace fat-soluble polyphenol derivatives and xanthan gum, does not cause the deterioration of the sensory quality and the texture quality of the rice noodles, and widens the development and the application of functional rice noodles.
The purpose of the invention is realized by the following scheme:
a preparation method of functional rice noodles comprises the following steps:
soaking rice in water, grinding to obtain rice pulp, treating with ultrasonic wave, adding xanthan gum and fat-soluble polyphenol derivative, and shearing at high speed to mix thoroughly; and steaming, cooling and cutting the obtained mixed slurry into strips to form the functional rice noodles.
Preferably, the output power of the ultrasonic wave is 100-400W, the ultrasonic treatment time is 10-30min, and the ultrasonic temperature is 20-45 ℃; the high-speed shearing rate is 1000-3000rpm, and the processing time is 3-10min.
Preferably, the output power of the ultrasonic wave is 200-400W, the ultrasonic treatment time is 15-30min, and the ultrasonic temperature is 30-45 ℃; the high-speed shearing rate is 2000-3000rpm, and the processing time is 5-10min.
Preferably, the rice is indica rice, and the mass concentration of rice milk is 30-40%; the particle size of the solid matter in the rice milk is controlled below 100 μm.
Preferably, the addition amount of the xanthan gum is 1-5 per mill of the dry mass of the long-shaped rice; the addition amount of the fat-soluble polyphenol derivative is 1-10 per mill of the dry basis mass of the long-shaped rice.
Preferably, the addition amount of the xanthan gum is 2-4 per mill of the dry mass of the long-shaped rice; the addition amount of the fat-soluble polyphenol derivative is 5-10 per mill of the dry mass of the long-shaped rice.
Preferably, the fat-soluble polyphenol derivative is one or more of tea polyphenol palmitate, propyl gallate and lauryl gallate.
Preferably, the fat-soluble polyphenol derivative is dissolved in 5-10 times of edible alcohol by mass and then is uniformly mixed with the rice milk.
Preferably, the steaming and cooling process conditions are as follows: steaming with 100 deg.C steam for 3-6min, slowly cooling to 25 deg.C at room temperature, and further coagulating in water for 2-5min.
Compared with the traditional rice noodles prepared by compounding other components, the method can obtain the functional rice noodles rich in slowly digestible and anti-digestible starch by adding a trace food additive in combination with a mode of combining ultrasonic pretreatment and high-speed shearing mixing, and simultaneously does not change the sensory and texture characteristics of the rice noodles; the preparation method is simple, is convenient for industrial production and processing, and is also suitable for common people to make.
Food additives like tea polyphenol palmitate, propyl gallate, lauryl gallate and the like simultaneously have a polyphenol end hydrophilic structure and a fatty chain hydrophobic end, the polyphenol end hydrophilic structure and the fatty chain hydrophobic end can promote the formation of a starch-fatty acid digestion-resistant structure after being compounded with starch, and meanwhile, the polyphenol hydrophilic end has a specific inhibition effect on the activity of starch digestive enzyme, and the polyphenol end hydrophilic structure and the starch digestive enzyme synergistically reduce the digestion behavior of the starch. The compound trace food additive can efficiently control the postprandial blood sugar response of the rice noodles. In order to avoid the deterioration of the sense and quality of the rice noodles caused by the combination of the components and the rice flour, the xanthan gum is compounded to improve the water retention property of the rice noodles and promote the development of the functional rice noodles with good sense texture, slow digestion and high content of digestion resistant starch.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) According to the invention, the functional rice noodles rich in slowly digestible and anti-digestible starch are prepared by compounding food-grade components simultaneously having polyphenol hydrophilic ends and fatty chain hydrophobic ends; in addition, xanthan gum is compounded as an auxiliary material, so that the water retention performance of the rice noodles is improved, and the quality deterioration caused by compounding the rice noodles and fat-soluble polyphenol derivatives is avoided. Compared with the research of regulating and controlling the texture and the nutritional characteristics of the river powder by the traditional compounding technology, the invention adopts ultrasonic pretreatment, applies high-speed shearing action to improve the migration of the compounded components to the interior of starch granules, promotes the uniform distribution of the compounded components in the river powder, and can prepare the functional river powder which has good texture characteristics and is rich in slowly digestible and anti-digestible starch by using simple compounded components and trace compounding amount.
(2) The functional rice noodle is rich in slowly digestible and digestion-resistant starch, and can be used as functional nutritional food for preventing chronic diseases such as diabetes and obesity.
(3) The invention has simple processing equipment, simple process and short pretreatment time, and is convenient for the industrialized mass production of the functional rice noodles and the manufacture of common household workshops.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto. The materials used in the following examples are commercially available.
Example 1
Accurately weighing a certain amount of common carp indica rice in Fulinmen water, and adding water to control the mass of the indica rice to be 35% of the total mass. Soaking for 12h, grinding into pulp, performing ultrasonic treatment with output power of 200W for 20min, adding xanthan gum with mass of 2.5 ‰ and lauryl gallate with mass of 5 ‰ (dissolved in edible alcohol with mass of 10 times of lauryl gallate, mixing with the pulp thoroughly), and shearing at high speed (speed: 2000rpm, time: 5 min) for mixing thoroughly. Placing the obtained slurry on a tray of a powder steaming device, steaming in steam at 100 deg.C for 3min, cooling at room temperature, and placing in water for further coagulating for 4min; and cutting into strips after cooling to prepare the functional rice noodles. Meanwhile, river powder prepared without any treatment, fat-soluble polyphenol and xanthan gum compounding treatment, ultrasonic-shearing treatment, ultrasonic-fat-soluble polyphenol compounding-shearing treatment and ultrasonic-xanthan gum compounding-shearing treatment is used as a reference.
The digestion performance of the starch in the wet rice noodles prepared in the embodiment is measured by an Englyst method; the texture characteristics of the rice noodles were monitored using a texture analyzer (TPA mode) and the results are shown in table 1.
Table 1 total amount of Slowly Digestible (SDS) and anti-digestible (RS) starch, flour hardness and chewiness of the starch in the flour.
The experimental result shows that the total amount of the slowly digestible and anti-digestible starch of the product prepared by the embodiment is obviously improved compared with that of the control group, and the apparent hardness and the chewiness of the product are not obviously changed while the content of the slowly digestible and anti-digestible starch of the rice noodles is improved.
Example 2
Accurately weighing a certain amount of Fulinmen oil sticky rice, and adding water to control the mass of the long-shaped rice to be 38% of the total mass. Soaking for 10h, sufficiently grinding into pulp, performing ultrasonic treatment with output power of 300W and duration of 15min, adding xanthan gum with mass of 5 per mill of dry basis weight of indica rice flour and lauryl gallate with mass of 10 per mill (dissolving with edible alcohol with mass of 10 times of lauryl gallate, and sufficiently mixing with the pulp), and applying high-speed shearing (speed: 3000rpm, time: 6 min) to sufficiently mix. Placing the obtained slurry on a tray of a powder steaming device, steaming for 5min in steam at 100 ℃, cooling at room temperature, and further coagulating in water for 3min; and cutting into strips after cooling to prepare the functional rice noodles. Meanwhile, river powder prepared without any treatment, fat-soluble polyphenol and xanthan gum compounding treatment, ultrasonic-shearing treatment, ultrasonic-fat-soluble polyphenol compounding-shearing treatment and ultrasonic-xanthan gum compounding-shearing treatment is used as a reference.
The digestion performance of the starch in the wet rice noodles prepared in the embodiment is measured by an Englyst method; the texture characteristics of the rice noodles were monitored using a texture analyzer (TPA mode) and the results are shown in table 2.
Table 2 total amount of Slowly Digestible (SDS) and anti-digestible (RS) starch, flour hardness and chewiness of the flour in the flour.
The experimental result shows that the total amount of the slowly digestible and anti-digestible starch of the product prepared by the embodiment is obviously improved compared with that of the control group, and the apparent hardness and the chewiness of the product are not obviously changed while the content of the slowly digestible and anti-digestible starch of the rice noodles is improved.
Example 3
Accurately weighing a certain amount of Tailiang, hogwei and long-shaped rice, and adding water to control the mass of the long-shaped rice to be 33% of the total mass. Soaking for 8h, grinding into pulp, performing ultrasonic treatment with output power of 100W for 30min, adding xanthan gum with mass of 2.5 ‰ and propyl gallate with mass of 5 ‰ (dissolved in edible alcohol with mass of 10 times of propyl gallate, mixing with the pulp), and shearing at high speed (speed: 2500rpm, time: 7 min) for mixing. Placing the obtained slurry on a tray of a powder steaming device, steaming in steam at 100 deg.C for 6min, cooling at room temperature, and further coagulating in water for 5min; and cutting into strips after cooling to prepare the functional rice noodles. Meanwhile, the rice noodles prepared without any treatment, fat-soluble polyphenol and xanthan gum compounding treatment, ultrasonic-shearing treatment, ultrasonic-fat-soluble polyphenol compounding-shearing treatment and ultrasonic-xanthan gum compounding-shearing treatment are used as reference respectively.
Determining the digestibility of the starch in the wet rice noodles prepared by the embodiment by adopting an Englyst method; the texture characteristics of the rice noodles were monitored using a texture analyzer (TPA mode) and the results are shown in table 3.
Table 3 total amount of Slowly Digestible (SDS) and anti-digestible (RS) starch, flour hardness and chewiness of the starch in the flour.
The experimental result shows that the total amount of the slowly digestible and anti-digestible starch of the product prepared by the embodiment is obviously improved compared with that of the control group, and the apparent hardness and the chewiness of the product are not obviously changed while the content of the slowly digestible and anti-digestible starch of the rice noodles is improved.
Example 4
Accurately weighing a certain amount of common carp in Fulinmen water stored for one year, and adding water to control the mass of the common carp to be 40% of the total mass. Soaking for 12h, grinding into pulp, performing ultrasonic treatment with output power of 300W for 20min, adding xanthan gum with dry mass of indica rice flour of 5 ‰, propyl gallate with mass of 10 ‰ (dissolved in edible alcohol with mass of 10 times of propyl gallate, mixing with the pulp, and shearing at high speed (speed: 3000rpm, time: 10 min) to mix thoroughly. Placing the obtained slurry on a tray of a powder steaming device, steaming for 5min in steam at 100 ℃, cooling at room temperature, and further coagulating in water for 4min; and after cooling, cutting into strips to prepare the functional rice noodles. Meanwhile, the rice noodles prepared without any treatment, fat-soluble polyphenol and xanthan gum compounding treatment, ultrasonic-shearing treatment, ultrasonic-fat-soluble polyphenol compounding-shearing treatment and ultrasonic-xanthan gum compounding-shearing treatment are used as reference respectively.
The digestion performance of the starch in the wet rice noodles prepared in the embodiment is measured by an Englyst method; the texture characteristics of the rice noodles were monitored using a texture analyzer (TPA mode) and the results are shown in table 4.
Table 4 total amount of Slowly Digestible (SDS) and anti-digestible (RS) starch, flour hardness and chewiness of the starch in the flour.
The experimental result shows that the total amount of the slowly digestible and anti-digestible starch of the product prepared by the embodiment is obviously improved compared with that of the control group, and the apparent hardness and the chewiness of the product are not obviously changed while the content of the slowly digestible and anti-digestible starch of the rice noodles is improved.
Example 5
Accurately weighing a certain amount of Tailiang, ronggui and long-shaped rice, and adding water to control the mass of the long-shaped rice to be 38% of the total mass. Soaking for 12h, sufficiently grinding into pulp, performing ultrasonic treatment with output power of 300W and duration of 15min, adding xanthan gum with 5 per mill of dry basis mass of indica rice flour, tea polyphenol palmitate with 10 per mill of dry basis mass of the indica rice flour, dissolving with edible alcohol with 10 times of the mass of the tea polyphenol palmitate, and sufficiently mixing with the pulp, and applying high-speed shearing (speed: 3000rpm, time: 10 min) to sufficiently mix uniformly. Placing the obtained slurry on a tray of a powder steaming device, steaming in steam at 100 deg.C for 5min, cooling at room temperature, and placing in water for further coagulating for 4min; and cutting into strips after cooling to prepare the functional rice noodles. Meanwhile, river powder prepared without any treatment, fat-soluble polyphenol and xanthan gum compounding treatment, ultrasonic-shearing treatment, ultrasonic-fat-soluble polyphenol compounding-shearing treatment and ultrasonic-xanthan gum compounding-shearing treatment is used as a reference.
The digestion performance of the starch in the wet rice noodles prepared in the embodiment is measured by an Englyst method; the texture characteristics of the rice noodles were monitored using a texture analyzer (TPA mode) and the results are shown in table 5.
Table 5 total amount of Slowly Digestible (SDS) and Resistant (RS) starch, flour hardness and chewiness of the starch in the flour.
The experimental result shows that the total amount of the slowly digestible and anti-digestible starch of the product prepared by the embodiment is obviously improved compared with that of the control group, and the apparent hardness and the chewiness of the product are not obviously changed while the content of the slowly digestible and anti-digestible starch of the rice noodles is improved.
Claims (8)
1. A preparation method of functional rice noodles is characterized by comprising the following steps:
soaking rice in water, grinding to obtain rice pulp, treating with ultrasonic wave, adding xanthan gum and fat-soluble polyphenol derivative, and shearing at high speed to mix thoroughly; the obtained mixed slurry is subjected to the processes of sheet steaming, cooling, slitting and forming to prepare functional rice noodles;
the ultrasonic output power is 100-400W, the ultrasonic treatment time is 10-30min, and the ultrasonic temperature is 20-45 ℃; the high-speed shearing rate is 1000-3000rpm, and the processing time is 3-10min;
the addition amount of the xanthan gum is 1-5 per mill of the dry mass of the long-shaped rice; the addition amount of the fat-soluble polyphenol derivative is 1-10 per mill of the dry mass of the long-shaped rice.
2. The preparation method according to claim 1, wherein the ultrasonic output power is 200-400W, the ultrasonic treatment time is 15-30min, and the ultrasonic temperature is 30-45 ℃; the high-speed shearing rate is 2000-3000rpm, and the processing time is 5-10min.
3. The method according to claim 2, wherein the rice is indica rice, and the rice pulp has a mass concentration of 30-40%; the particle size of the solid matter in the rice milk is controlled below 100 μm.
4. The preparation method according to claim 3, wherein the xanthan gum is added in an amount of 2-4% by weight on a dry basis; the addition amount of the fat-soluble polyphenol derivative is 5-10 per mill of the dry basis mass of the long-shaped rice.
5. The method according to any one of claims 1 to 4, wherein the fat-soluble polyphenol derivative is one or more of tea polyphenol palmitate, propyl gallate and lauryl gallate.
6. The method according to claim 5, wherein the fat-soluble polyphenol derivative is dissolved in 5 to 10 times the mass of the edible alcohol and then uniformly mixed with the rice milk.
7. The preparation method according to any one of claims 1 to 4, wherein the steaming and cooling process conditions are as follows: steaming with 100 deg.C steam for 3-6min, slowly cooling to 25 deg.C, and precipitating in water for 2-5min.
8. Functional rice noodles prepared by the method of any one of claims 1 to 7.
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