CN111480771A - Preparation method and application of tartary buckwheat rice noodles - Google Patents
Preparation method and application of tartary buckwheat rice noodles Download PDFInfo
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- CN111480771A CN111480771A CN202010252837.0A CN202010252837A CN111480771A CN 111480771 A CN111480771 A CN 111480771A CN 202010252837 A CN202010252837 A CN 202010252837A CN 111480771 A CN111480771 A CN 111480771A
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- tartary buckwheat
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/152—Cereal germ products
-
- 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)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Noodles (AREA)
Abstract
The invention discloses a preparation method and application of tartary buckwheat rice noodles, and belongs to the technical field of deep processing of agricultural products. The method comprises the steps of carrying out germination treatment on tartary buckwheat, then drying and crushing the tartary buckwheat, and then mixing the tartary buckwheat with early indica rice flour and konjac flour to obtain a raw material mixture; then carrying out extrusion forming to obtain the tartary buckwheat rice noodle. By performing germination treatment on the tartary buckwheat, the content of flavonoids is improved, and starch digestion is inhibited, and then the konjac flour is added, so that on one hand, the loss of the flavonoids in the processing process can be reduced, and thus, the starch digestion is inhibited; on the other hand, the konjac flour can reduce the digestion rate of starch in food, the content of resistant starch is increased by 65.48%, the glycemic index of the rice noodle is reduced from 84 to 67 and is reduced by 20.24%, and the combination of the konjac flour and the rice noodle has synergistic effect on improving the content of the resistant starch and reducing the GI value.
Description
Technical Field
The invention relates to a preparation method and application of tartary buckwheat rice noodles, and belongs to the technical field of deep processing of agricultural products.
Background
The rice noodle is a strip rice product which is prepared by taking rice as a raw material and performing the working procedures of washing, soaking, grinding or pulping, pasting, forming and the like, has traditional food with more than 2300 years of long history, and is an important staple food in vast southern regions. In recent years, with the hot marketing of rice noodles with regional characteristics such as Yunnan crossing-over bridge rice noodles, Liuzhou snail rice noodles and the like, rice noodles are popular nationwide. The rice noodle mainly contains starch, is gelatinized starch, and can be rapidly digested and absorbed in gastrointestinal tract after being eaten, so that blood sugar is rapidly increased. The development of economy and the improvement of living standard are accompanied by the increasing of the refinement degree of the diet of residents and the change of the dietary structure, and the incidence of chronic diseases such as hyperglycemia, diabetes mellitus and the like in China is increased year by year. The excessively refined diet causes the blood sugar to rise too fast after meals, which aggravates the burden of pancreas and is an important reason for chronic diseases such as obesity, hyperglycemia, diabetes and the like. The food with high index of generation of the bloodstone is not beneficial to the disease control of patients with hyperglycemia and diabetes, so that the rice noodle is not suitable for the patients with hyperglycemia and diabetes to eat.
The konjaku flour has good effect of inhibiting postprandial blood sugar rise, so the konjaku flour is often used for preparing blood sugar-reducing food. The tartary buckwheat is also called triangle wheat and rye, is rich in protein, starch, vitamins, dietary fibers and flavonoid active substances, and has balanced nutrition types. In recent years, researches show that active ingredients in the tartary buckwheat, such as rutin, quercetin, D-chiro-inositol and the like, have good regulation and control effects on blood sugar, so that the blood sugar generation index of the tartary buckwheat is lower, and the tartary buckwheat is very suitable for being eaten by patients with hyperglycemia and diabetes.
However, the fresh wet rice noodles prepared from the tartary buckwheat are bitter in taste, and active ingredients can be greatly lost in the extrusion and rehydration processes, so that the blood sugar control capability of the fresh wet rice noodles is reduced. Therefore, the development of the tartary buckwheat rice noodle with low bitter taste, high active ingredient content and low glycemic index has important research value and practical significance.
Disclosure of Invention
Aiming at the problems in the prior art, the invention improves the flavonoid content and inhibits the starch digestion by performing the germination treatment on the tartary buckwheat, and then adding the konjac flour, on one hand, the loss of the flavonoid in the processing process can be reduced, so as to inhibit the starch digestion; on the other hand, the konjac flour can reduce the digestion rate of starch in food, the combination of the konjac flour and the food has a synergistic effect in improving the content of resistant starch, the fresh wet rice noodles prepared by the method have good taste, the digestion rate of the starch in the rice noodles is low, the glycemic index is lower than that of the fresh wet white rice noodles, and the konjac flour and the food are suitable for hyperglycemia and diabetes patients to eat and have wide application prospects.
The first purpose of the invention is to provide a method for preparing tartary buckwheat rice noodles, which is to carry out germination treatment on tartary buckwheat, then dry and crush the tartary buckwheat, and then mix the tartary buckwheat with early indica rice noodles and konjaku flour to obtain a raw material mixture; then carrying out extrusion forming to obtain the tartary buckwheat rice noodle.
In one embodiment of the invention, the weight portions of the early indica rice flour, the tartary buckwheat and the konjac flour are 40-60 parts, 30-60 parts and 2-10 parts respectively.
In one embodiment of the present invention, the germination conditions are: the ratio of the material to the water is 1: 1-1: 3, the germination temperature is 20-30 ℃, and the germination time is 1-3 days.
In one embodiment of the invention, the method comprises the steps of:
(1) buckwheat germination: soaking the tartary buckwheat in water for germination, wherein the germination conditions are as follows: the ratio of material to water is 1: 1-1: 3, the germination temperature is 20-30 ℃, and the germination time is 1-3 days; drying after germination;
(2) soaking: soaking the germinated tartary buckwheat and the early long-shaped rice obtained in the step (1) for 6-18 hours at a rice-water ratio of 1: 1.5-3 to obtain rice flour with the water content of 30-35%;
(3) crushing and mixing: crushing the germinated tartary buckwheat and the early long-shaped rice soaked in the step (3), sieving by a 60-80 sieve, adding konjac flour, and uniformly mixing to obtain raw material powder;
(4) extrusion molding: and (4) carrying out extrusion forming on the raw material powder obtained in the step (3) to obtain the tartary buckwheat rice noodle.
In one embodiment of the invention, the fresh wet rice noodles are obtained by re-steaming and re-watering after the extrusion forming.
In one embodiment of the invention, the re-steaming temperature is 100-120 ℃, and the re-steaming time is 10-20 min; the temperature of water during rehydration is 85-100 ℃, the rehydration time is 5-15 min, and the moisture content of the rehydrated fresh wet rice noodles is 60-65%.
The second purpose of the invention is to provide a tartary buckwheat rice noodle product prepared by the preparation method.
The third purpose of the invention is to provide the application of the konjak powder as the nutrition protective agent in food extrusion processing, and the konjak powder can protect food raw materials and reduce the loss of active ingredients in the raw materials in the extrusion processing.
The fourth object of the present invention is to provide a use of a composition comprising tartary buckwheat and konjac flour for increasing the content of resistant starch; the tartary buckwheat and the konjac flour are in a mass ratio of (3-30): 1; the tartary buckwheat needs to be subjected to germination treatment.
The fifth object of the invention is to provide the application of a composition in preparing food for assisting in improving diabetes, wherein the composition comprises tartary buckwheat and konjac flour; the tartary buckwheat and the konjac flour are in a mass ratio of (3-30): 1; the tartary buckwheat needs to be subjected to germination treatment.
In one embodiment of the present invention, the germination conditions are: the ratio of the material to the water is 1: 1-1: 3, the germination temperature is 20-30 ℃, and the germination time is 1-3 days.
The invention has the beneficial effects that:
1. according to the invention, by performing germination treatment on the tartary buckwheat, the contents of flavone and rutin in the tartary buckwheat rice noodle are improved by 37.62% and 17.18%, which is beneficial to reducing the digestion speed of starch; and the loss of active ingredients in the rice noodle processing process is reduced by reasonably adding the konjac flour, and the loss amounts of the total flavone, the rutin and the quercetin are respectively reduced by 26.34 percent, 9.25 percent and 41.62 percent.
2. According to the invention, the tartary buckwheat is subjected to germination treatment, so that the flavonoid content is increased, and starch digestion is inhibited; the konjac flour is added, so that on one hand, the loss of flavonoids in the processing process can be reduced, and thus, the starch digestion is inhibited; on the other hand, konjac flour itself reduces the rate of starch digestion in food products. And the RS content of the combination of the two is increased by 65.48 percent compared with that of the blank group, and the combination is more superior to the sum (53.41 percent) of the effects of the independent addition of the konjac flour and the independent germination treatment, which shows that the combination of the germination treatment and the addition of the konjac flour has the synergistic effect of improving the resistant starch content.
3. Through the exploration of the compounding ratio of the early indica rice, the germinated tartary buckwheat and the konjac flour, the glycemic index of the rice noodle is reduced from 84 to 67 and is reduced by 20.24 percent, so that the rice noodle is changed from high GI food to medium GI food, the defects of quick starch digestion and high glycemic index (GI value) of the traditional rice noodle are overcome, and the rice noodle is more suitable for being eaten by hyperglycemia and diabetes patients.
3. According to the invention, rice noodles are produced by adopting a germination mode and a rice and tartary buckwheat compounding mode, the bitter taste of rice noodles prepared from pure tartary buckwheat is reduced, and meanwhile, the production process flow is simplified; the semi-dry method replaces a pulping method to produce rice noodles, so that the water consumption is reduced, the energy is saved, and the emission is reduced; the tartary buckwheat rice noodle prepared by the invention only adopts long-shaped rice, tartary buckwheat, konjac flour and water as raw materials, does not cause sudden rise of blood sugar after being eaten, and is suitable for being eaten by patients with hyperglycemia and diabetes. And the production is convenient, the water and the energy are saved, the environment is protected, and the application prospect is wide.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.
1. Measuring the content of active ingredients of the fresh wet rice noodles:
(1) weighing a little of rice noodle freeze-dried powder into a triangular flask with a plug of 150m L, adding 70% methanol of 50m L, covering the bottle plug tightly, placing the triangular flask into a constant-temperature water bath oscillator at (65 +/-2) DEG C, shaking for 2.5h at the oscillation frequency of (165 +/-10) r/min, filtering while hot (under a ventilated kitchen), placing filtrate into a volumetric flask with a plug of 100m L, washing the filter paper and the residue with 70% methanol, combining the filtrate, cooling to room temperature, fixing the volume to obtain a total flavone extracting solution, sucking 1.0m L total flavone extracting solution into a colorimetric tube with a plug of 10m L by using a liquid transfer gun, adding 2m L0.1 mol/L aluminum trichloride solution and 3m L1.0.0 mol/L sodium acetate solution, fixing the volume to scale by using 70% methanol solution, shaking uniformly, standing for 30min, simultaneously taking a blank control, measuring the light absorption value at 420nm, and obtaining the concentration value of the total flavone in the rice noodle according to a standard curve.
(2) The content of rutin and quercetin is determined by high performance liquid chromatography, using C18 reverse phase column (Dikma, C18,5 μm,150 × 4.6mm), mobile phase of 0.3% phosphoric acid-methanol (55: 45), detection wavelength of 358nm, mobile phase speed of 1.0ml/min, sample amount of 20 μ l, and column temperature of 25 deg.C.
2. Fresh wet rice noodle in-vitro digestibility determination and calculation of predicted GI value
200mg of lyophilized rice flour powder was dispersed in 20m L phosphate buffer (pH 5.2) containing pig pancreas α -amylase (290U/m L) and amyloglucosidase (50U/m L), and then the mixture was placed in a shaking water bath at 37 ℃ at 0, 10, 20, 30, 60, 90, 120, 180 minutes, an enzyme hydrolysis solution of 0.1m L lyophilized rice flour powder was extracted and 9 volumes of anhydrous ethanol were added to inactivate the enzyme, after centrifugation for 10 minutes at 4000g, the glucose content in the supernatant was measured by the GOPOD kit (Megazyme) method, the glucose content was multiplied by 0.9 to obtain the percentage of hydrolyzed starch, fast-digested starch (RDS) was digested within 20 minutes, slow-digested starch (SDS) was digested between 20 minutes and 120 minutes, Resistant Starch (RS) was digested after 120 minutes, the digestion time was plotted as abscissa, the in vitro digestion rate of starch was plotted as ordinate, and a line digestion curve of starch was prepared.
Hydrolysis Index (HI) ═ area under the sample hydrolysis curve ÷ area under the white bread digestion curve × 100;
predicted glycemic index (pGI) ═ 39.7+0.549 × HI.
Example 1:
the embodiment provides a method for preparing instant rice noodles suitable for hyperglycemia and diabetes patients, wherein the weight share of early long-shaped rice is 60 parts, the weight share of germinated tartary buckwheat is 30 parts, and konjac flour is 10 parts; the actual production process comprises the following steps:
(1) selecting rice and washing the rice: removing impurities such as broken rice and pebbles, and washing with tap water for three times.
(2) Buckwheat germination: soaking radix Et rhizoma Fagopyri Tatarici in clear water at 25 deg.C for 3 days, and oven drying at 105 deg.C.
(3) Soaking: mixing the washed early long-grain rice and the germinated tartary buckwheat according to the proportion of 60:30, and soaking in water for 8 hours.
(4) Draining, adopting fluted disc type blast air crushing, adding konjac flour: standing the uniformly mixed raw materials obtained in the step (2) and draining until no water continuously drops; crushing by a fluted disc type air blast crusher, and sieving by a 60-mesh sieve to obtain mixed rice flour; according to the method, the early long-shaped rice: buckwheat rice: and adding the konjac flour into the mixed rice flour in a ratio of 60:30:10, and uniformly mixing to obtain the raw material powder. The raw material powder comprises the following components: buckwheat flour: the water content of the konjac powder is adjusted to be 30% at a ratio of 60:30: 10.
(5) Extrusion molding: and (4) carrying out extrusion forming on the raw material powder obtained in the step (3) by using a two-section double-screw self-cooking extrusion machine.
(6) Re-steaming, re-hydrating and packaging: the re-steaming temperature is 100 deg.C, and the re-steaming time is 10 min. The temperature of the water during rehydration is 85 ℃, and the rehydration time is 10 min.
Example 2:
the embodiment provides a method for preparing instant rice noodles suitable for hyperglycemia and diabetes patients, wherein the weight share of early indica brown rice is 50 parts, the weight share of germinated tartary buckwheat rice is 45 parts, and the weight share of konjac flour is 5 parts; the practical production process comprises the following steps
(1) Selecting rice and tartary buckwheat and washing rice: removing impurities such as broken rice and pebbles, and washing with tap water for three times.
(2) Buckwheat germination: soaking radix Et rhizoma Fagopyri Tatarici with clear water at 20 deg.C for 1 day, and oven drying at 105 deg.C.
(3) Soaking: mixing the washed early indica brown rice and the germinated tartary buckwheat according to the proportion of 50:45, and soaking in water for 15 h.
(4) Draining, adopting fluted disc type blast air crushing, adding konjac flour: standing the uniformly mixed raw materials obtained in the step (2) and draining until no water continuously drops; crushing by a fluted disc type air blast crusher, and sieving by a 70-mesh sieve to obtain mixed rice flour; according to the early indica brown rice: germinating the tartary buckwheat powder: and adding the konjac flour into the mixed rice flour in a ratio of 50:45:5, and uniformly mixing to obtain the raw material powder. The raw material powder comprises the following components: germinating the tartary buckwheat powder: the water content of the konjac flour is adjusted to 32 percent when the ratio of the konjac flour to the water is 50:45: 5.
(5) Extrusion molding: extruding and molding the raw material powder obtained in the step (3) by a two-section double-screw self-cooking extruding machine.
(6) Re-steaming, re-hydrating and packaging: the re-steaming temperature is 110 deg.C, and the re-steaming time is 15 min. The temperature of the water during rehydration is 90 ℃, and the rehydration time is 10 min.
Example 3:
the embodiment provides a method for preparing instant rice noodles suitable for hyperglycemia and diabetes patients, wherein the weight share of broken early long-shaped rice is 30 parts, the weight share of germinated tartary buckwheat rice is 60 parts, and the weight share of konjac flour is 10 parts; the practical production process comprises the following steps
(1) Selecting rice and tartary buckwheat and washing rice: removing impurities such as broken rice and pebbles, and washing with tap water for three times.
(2) Buckwheat germination: soaking radix Et rhizoma Fagopyri Tatarici in clear water at 30 deg.C for 2 days, and oven drying at 105 deg.C.
(3) Soaking: mixing the washed early long-grain rice and the washed tartary buckwheat rice according to the proportion of 30:60, and soaking in water for 10 hours.
(4) Draining, adopting fluted disc type blast air crushing, adding konjac flour: standing the uniformly mixed raw materials obtained in the step (2) and draining until no water continuously drops; crushing by a fluted disc type air blast crusher, and sieving by a 70-mesh sieve to obtain mixed rice flour; crushing the early long-shaped rice: germinating the tartary buckwheat powder: and adding the konjac flour into the mixed rice flour in a ratio of 30:60:10, and uniformly mixing to obtain the raw material powder. The raw material powder comprises the following components: germinating the tartary buckwheat powder: the water content of the konjac powder is adjusted to 35 percent at a ratio of 30:60: 10.
(5) Extrusion molding: and (4) carrying out extrusion forming on the raw material powder obtained in the step (3) by using a two-section double-screw self-cooking extrusion machine.
(6) Re-steaming, re-hydrating and packaging: the re-steaming temperature is 120 deg.C, and the re-steaming time is 20 min. The water temperature is 100 ℃ during rehydration, and the rehydration time is 15 min.
Comparative example 1:
the raw material is only the common white rice line of early long rice.
Comparative example 2:
compared with the example 1, the difference is that 30 portions of the buckwheat without germination treatment is directly added, no konjac flour is added, and other conditions are the same as the example 1.
Comparative example 3:
compared with the example 1, the difference is that 30 portions of the buckwheat without germination treatment is directly added, and other conditions are the same as the example 1.
Comparative example 4:
compared with the example 1, the difference is that 30 shares of weight of germinated tartary buckwheat is added, but no konjac flour is added in the step (4), and other conditions are the same as the example 1.
Comparative example 5:
compared with the example 1, the difference is that the proportion of the long-shaped rice, the tartary buckwheat rice and the konjaku flour is adjusted, the weight share of the milled long-shaped rice is 20 parts, the weight share of the germinated tartary buckwheat rice is 79 parts, the weight share of the konjaku flour is 1 part, and other conditions are the same as the example 1.
Comparative example 6:
compared with the example 1, the difference is that the proportion of the long-shaped rice, the tartary buckwheat rice and the konjaku flour is adjusted, the weight share of the milled long-shaped rice is 70 parts, the weight share of the germinated tartary buckwheat rice is 15 parts, the weight share of the konjaku flour is 15 parts, and other conditions are the same as the example 1.
TABLE 1 active ingredient content of different fresh and wet rice noodles
TABLE 2 starch composition of fresh, wet rice noodles in each example and comparative example
As can be seen from table 1, compared to comparative example 1, example 1 contains total flavonoids, rutin, and quercetin, and these bioactive substances have been shown to have the effects of controlling postprandial blood glucose and also have various functions such as anti-oxidation; example 1 compared to comparative example 3, the total flavone content was higher and the quercetin content was reduced in example 1, indicating that the total active ingredient content of the germinated tartary buckwheat rice noodle was higher. The quercetin is an important reason for bitter taste of the tartary buckwheat, so that the reduction of the content of the quercetin has a positive effect on improving the bitter taste of the rice noodles, which shows that the bitter taste of the germinated tartary buckwheat rice noodles is weaker; compared with the comparative example 4, the content of the total flavone, the rutin and the quercetin is higher in the example 1, which shows that the konjac flour has a certain protection effect on the active ingredients in the rice noodle extrusion process and can reduce the damage of the active ingredients to a certain extent.
As can be seen from Table 2, in example 1, compared with comparative example 1, the RDS content is obviously reduced, the SDS content is not changed greatly, and the RS content is obviously increased, so that the pGI value (69) of example 1 is obviously lower than that of comparative example 1(84), and the food belongs to the medium GI food; example 1 compared to comparative example 3, the RDS content was lower, and both SDS and RS content were higher than example 1, indicating that the starch digestion rate was slower in the germinated tartary buckwheat rice noodle than in the non-germinated tartary buckwheat rice noodle; example 1 compared with comparative example 4, comparative example 4 has a slightly higher RDS content and lower SDS and RS content, indicating that the sprouted tartary buckwheat rice noodle with added konjac flour has a lower digestibility.
On the other hand, in the data of comparative example 1 and comparative examples 2 to 4, in terms of the Resistant Starch (RS) content, the RS content without the addition of konjac flour (comparative example 3) was increased by 14.38% relative to comparative example 2, the RS content without the addition of konjac flour (comparative example 4) was increased by 39.06% relative to comparative example 2, and the RS content of example 1 was increased by 65.48% relative to comparative example 2, which is superior to the sum (53.41%) of the effects of the addition of konjac flour alone and the addition of konjac flour alone, indicating that the addition of konjac flour and the addition of konjac flour have a synergistic effect in increasing the RS content and decreasing the pGI value. Compared with the comparative examples 5 and 6, the RDS content is lower, the SDS content and the RS content are higher, and the pGI value is lower in the example 1, which shows that the optimal raw material compounding ratio enables the rice noodle starch to be digested more slowly and is more suitable for being eaten by patients with hyperglycemia and diabetes.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A method for preparing tartary buckwheat rice noodle is characterized in that the method comprises the steps of carrying out germination treatment on tartary buckwheat, then drying and crushing the tartary buckwheat, and then mixing the tartary buckwheat with early indica rice flour and konjac flour to obtain a raw material mixture; then carrying out extrusion forming to obtain the tartary buckwheat rice noodle.
2. The method according to claim 1, wherein the early indica rice flour is 40 to 60 parts by weight, the tartary buckwheat is 30 to 60 parts by weight, and the konjac flour is 2 to 10 parts by weight.
3. The method according to claim 1 or 2, wherein the germination conditions of the tartary buckwheat are as follows: the ratio of the material to the water is 1: 1-1: 3, the germination temperature is 20-30 ℃, and the germination time is 1-3 days.
4. A method according to any of claims 1-3, characterized in that the method comprises the steps of:
(1) buckwheat germination: soaking the tartary buckwheat in water for germination, wherein the germination conditions are as follows: the ratio of material to water is 1: 1-1: 3, the germination temperature is 20-30 ℃, and the germination time is 1-3 days; drying after germination;
(2) soaking: soaking the germinated tartary buckwheat and the early long-shaped rice obtained in the step (1) for 6-18 hours at a rice-water ratio of 1: 1.5-3 to obtain rice flour with the water content of 30-35%;
(3) crushing and mixing: crushing the germinated tartary buckwheat and the early long-shaped rice soaked in the step (2), sieving by a 60-80 sieve, adding konjac flour, and uniformly mixing to obtain raw material powder;
(4) extrusion molding: and (4) carrying out extrusion forming on the raw material powder obtained in the step (3) to obtain the tartary buckwheat rice noodle.
5. The method according to any one of claims 1 to 4, wherein the fresh wet tartary buckwheat rice noodle is obtained by re-steaming and re-watering after extrusion forming.
6. The method according to claim 5, wherein the re-steaming temperature is 100-120 ℃, and the re-steaming time is 10-20 min; the temperature of water during rehydration is 85-100 ℃, the rehydration time is 5-15 min, and the water content of the fresh and wet tartary buckwheat rice noodles after rehydration is 60-65%.
7. A tartary buckwheat rice noodle product prepared by the method of any one of claims 1 to 6.
8. The application of the konjac flour as the nutrition protective agent in food extrusion processing is characterized in that the konjac flour can protect food raw materials and reduce the loss of active ingredients in the raw materials in the extrusion processing.
9. Use of a composition for increasing the resistant starch content, wherein the composition comprises tartary buckwheat and konjac flour; the tartary buckwheat and the konjac flour are in a mass ratio of (3-30): 1; the tartary buckwheat needs to be subjected to germination treatment.
10. The application of a composition in preparing food for assisting in improving diabetes is characterized in that the composition comprises tartary buckwheat and konjac flour; the tartary buckwheat and the konjac flour are in a mass ratio of (3-30): 1; the tartary buckwheat needs to be subjected to germination treatment, and does not relate to a disease treatment method.
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