CN111789218A - Preparation method and application of convenient instant rice noodles suitable for hyperglycemia population and weight-losing population - Google Patents
Preparation method and application of convenient instant rice noodles suitable for hyperglycemia population and weight-losing population Download PDFInfo
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- CN111789218A CN111789218A CN202010399830.1A CN202010399830A CN111789218A CN 111789218 A CN111789218 A CN 111789218A CN 202010399830 A CN202010399830 A CN 202010399830A CN 111789218 A CN111789218 A CN 111789218A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 6
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
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- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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)
- Botany (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method and application of convenient instant rice noodles suitable for hyperglycemia and weight-losing people, and belongs to the technical field of deep processing of agricultural products. The invention reduces the loss of active ingredients such as flavone and the like in the crushing and extruding gelatinization processes by soft crushing by a semidry method and adding konjac flour. The composition of the starch is changed by compounding the sprouted tartary buckwheat, the white kidney bean extract, the konjac powder, the mulberry leaf extract and the like, so that the content of resistant starch is obviously increased, the content of fast-digestion starch is reduced, and the starch digestion rate is reduced. By adding the white kidney bean extract and the mulberry leaf extract, the amylase activity is obviously inhibited, and the starch digestion is delayed. The combination of the germinated tartary buckwheat, the white kidney bean extract, the konjac flour and the mulberry leaf extract has a synergistic effect in the aspects of improving the content of resistant starch, reducing the activity of amylase and the like.
Description
Technical Field
The invention relates to a preparation method and application of convenient instant rice noodles suitable for hyperglycemia crowds and weight-losing crowds, and belongs to the technical field of deep processing of agricultural products.
Background
The rice noodles are also called rice noodles, rice noodles or rice vermicelli, are strip rice products taking rice as main raw materials, and have a long history of more than 2300 years in China. The rice noodles have huge market demand, according to investigation, only two provinces of Hunan and Guangdong are provided, the market demand of the rice noodles in each province is more than 500t/d, and about 30 ten thousand tons of rice noodles all year round. Only in southern provinces, the annual demand is about 200 ten thousand tons. In addition, rice noodles are consumed in enormous quantities in south-east Asia countries, Korea and Japan, and have become the second rice product consumer product worldwide.
With the rapid development of social economy and the improvement of living standard, the dietary structure and living habits of residents are greatly changed, the incidence rate of a series of chronic diseases such as obesity, hyperglycemia, diabetes and the like is remarkably improved, and China becomes the first major country of diabetes in the world. Diabetes and its complications seriously harm people's health, and cause a heavy economic burden to the nation and people. How to reduce the incidence of diabetes by diet and reduce the economic burden of China becomes a problem to be solved urgently. In recent years, to reduce the incidence of chronic diseases and improve the physical quality and health level of the people, China vigorously develops the health industry: meanwhile, the health consciousness of the people is gradually heightened, the requirements on staple food are not only satisfied with the full state, but also the nutrition and health of the staple food are pursued.
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 glycemic index of the tartary buckwheat is low, and the tartary buckwheat is very suitable for 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. White kidney bean extract (WE) is a commonly used amylase inhibitor in the production of weight-reducing and sugar-controlling foods, and can specifically inhibit the activity of alpha-amylase. The mulberry leaf is a good health product used as both medicine and food. In recent years, mulberry leaf extract (ME) has been found to have the efficacy of lowering postprandial blood glucose. 1-Deoxynojirimycin (DNJ) is found to be the main hypoglycemic component. DNJ is an alpha-glucosidase inhibitor, is a piperidine polyhydroxy alkaloid in nature, and becomes a current research hotspot due to good antiviral, antitumor and blood sugar reducing effects. The mulberry leaf extract is also widely used as a raw material in weight-losing foods and hypoglycemic foods.
However, the instant rice noodles with low GI content are rarely suitable for people with hyperglycemia and people with weight loss in the market. Some coarse cereals or coarse grain rice noodles have serious nutrient loss in the processing process, have poor mouthfeel and have unobvious GI value reduction effect. Therefore, the development of a staple food of a nutritional rice product with balanced nutrition and aiming at special people with hyperglycemia, weight loss and the like is urgent.
Disclosure of Invention
Aiming at the problems in the prior art, the invention reduces the loss of active ingredients such as flavone and the like in the crushing and extrusion pasting processes by air-cooled flexible crushing by a semidry method and adding konjac flour. The composition of the starch is changed by compounding germinated tartary buckwheat, white kidney bean extract, konjak powder, mulberry leaf extract and the like, so that the content of Resistant Starch (RS) is obviously increased, and the content of rapidly digestible starch (RSD) is reduced, thereby being beneficial to reducing the starch digestion rate. By adding the white kidney bean extract and the mulberry leaf extract, the amylase activity can be obviously inhibited, and the starch digestion can be delayed. The combination of the germinated tartary buckwheat, the white kidney bean extract, the konjac flour and the mulberry leaf extract has a synergistic effect in the aspects of improving the content of resistant starch, reducing the activity of amylase and the like.
The first purpose of the invention is to provide a method for preparing convenient instant rice noodles suitable for people with hyperglycemia and people with weight loss, which comprises the steps of mixing germinated tartary buckwheat and early long-shaped rice, then carrying out air-cooled flexible crushing by adopting a semi-dry method, then mixing with konjac flour, white kidney bean extract, mulberry leaf extract and the like to obtain a raw material mixture, and then carrying out extrusion pasting forming to obtain the convenient instant rice noodles.
In one embodiment of the invention, the weight portion of the germinated tartary buckwheat is 35-45, the weight portion of the early indica rice flour is 40-50, the weight portion of the white kidney bean extract is 3-5, the weight portion of the mulberry leaf extract is 1-3, and the weight portion of the konjac flour is 5-10.
In one embodiment of the present invention, the germination conditions are: the ratio of material to water is 1: 2-1: 5, the germination temperature is 25-30 ℃, and the germination time is 1-2 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 the material to the water is 1: 2-1: 5, the germination temperature is 25-30 ℃, and the germination time is 1-2 days.
(2) Soaking: fully mixing the germinated tartary buckwheat obtained in the step (1) with early long-shaped rice, wherein the soaking time is 8-16 hours, the rice-water ratio during soaking is 1: 1.5-3, and the water content is 32-36%;
(3) semi-dry air-cooled flexible crushing: carrying out semidry air-cooled flexible crushing on the mixed material obtained in the step (2), sieving by using a 60-100-mesh sieve, adding the white kidney bean extract, the konjac flour and the mulberry leaf extract, and uniformly mixing to obtain raw material powder;
(4) pasting, extrusion forming and aging: and (4) carrying out extrusion forming and first-stage aging on the raw material powder obtained in the step (3) to obtain the convenient instant rice noodles.
In one embodiment of the invention, the instant rice noodles are obtained by re-steaming, re-hydrating and packaging after extrusion forming.
In one embodiment of the invention, the re-steaming temperature is 100 ℃, and the re-steaming time is 20 min; the temperature of the water during rehydration is 85-90 ℃, the rehydration time is 10-15 min, and the moisture content of the instant rice noodles after rehydration is 60-65%.
The second purpose of the invention is to provide a convenient instant rice noodle product which is prepared by the preparation method and is suitable for people with hyperglycemia and people with weight loss to eat.
A third object of the present invention is to provide a use of a composition comprising white kidney bean extract, konjac flour, mulberry leaf extract, sprouted tartary buckwheat in modifying a composition, which can significantly increase resistant starch content, reduce fast-digestion starch content, and thus contribute to a reduction in starch digestion rate.
The fourth purpose of the invention is to provide the application of the composition in reducing the activity of amylase, wherein the white kidney bean extract and the mulberry leaf extract can obviously inhibit the activity of the amylase and delay the digestion of the starch.
The fifth purpose of the invention is to provide an application of the method in reducing the loss of functional nutrient components in the rice noodle processing process, adopting semidry air cooling flexible crushing to reduce the crushing strength and the crushing temperature, and an application of the konjak flour in extrusion pasting, which is characterized in that the konjak flour can protect food raw materials and reduce the loss of active components in the raw materials in the extrusion processing.
The sixth purpose of the invention is to provide an application of a composition in preparing a food for assisting in improving hyperglycemia population and weight loss population, wherein the composition comprises the following components: the weight share of the germinated tartary buckwheat is 35-45, the weight share of the early indica rice flour is 40-50, the weight share of the white kidney bean extract is 3-5, the weight share of the mulberry leaf extract is 1-3, and the weight share of the konjac flour is 5-10.
The invention has the beneficial effects that:
1. according to the invention, by adding the sprouted tartary buckwheat, the flavone and rutin contents in the instant rice noodles are improved by 36-38% and 16-18%, which is beneficial to reducing the starch digestion speed; and the loss of active ingredients in the rice noodle processing process is reduced by adopting semi-dry air cooling, reasonable addition of konjac flour and other modes, and the loss of total flavone, rutin and quercetin is respectively reduced by 25-26%, 8-10% and 40-42%.
2. By adding the white kidney bean extract, the konjac flour, the mulberry leaf extract, the germinated tartary buckwheat and the like, the starch digestion composition structure is changed, the RS content of a combination group is increased by 70-80% compared with that of a blank group, and the RDS is reduced by 50-60%.
3. By adding the white kidney bean extract and the mulberry leaf extract, the amylase activity can be obviously inhibited, and the starch digestion can be delayed.
4. Through the exploration of the compounding ratio of the white kidney bean extract, the konjac flour, the mulberry leaf extract, the germinated tartary buckwheat and the early indica rice, the blood glucose index of the rice noodle is reduced from 87 to 66 by 25.29 percent, so that the rice noodle is changed from high-GI food to medium-GI food, the defects of fast starch digestion and high blood glucose generation index (GI value) of the traditional rice noodle are overcome, and the rice noodle is more suitable for people with high blood glucose and weight loss.
5. According to the invention, the bitter taste of the rice noodle prepared from pure tartary buckwheat is reduced through germination, and the rice noodle is produced by a semi-dry method instead of a pulping method, so that the water consumption is reduced, the energy is saved, and the emission is reduced; the food does not cause sudden rise of blood sugar after being eaten, is suitable for people with hyperglycemia and weight loss, has smooth and chewy taste and low broken rate, and has wide application prospect.
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 rice noodle freeze-dried powder into a 150mL triangular flask with a plug, adding 50mL 70% methanol, tightly covering the flask plug, placing the triangular flask into a constant-temperature water bath oscillator at (65 +/-2) ° C, shaking for 2.5h at the oscillation frequency of (165 +/-10) r/min, and filtering while hot (in a ventilated kitchen). Placing the filtrate in a 100mL volumetric flask, washing the filter paper and the residue with 70% methanol solution, combining the filtrates, cooling to room temperature, and diluting to constant volume to obtain the total flavone extract. Sucking 1.0mL of total flavone extract into a 10mL colorimetric tube with a plug by using a pipette, adding 2mL of 0.1mol/L aluminum trichloride solution and 3mL of 1.0mol/L sodium acetate solution, fixing the volume to a scale by using 70% methanol solution, shaking uniformly, and standing for 30 min. At the same time, blank control was performed. The absorbance was measured at 420 nm. And obtaining the concentration value of the total flavonoids in the rice noodles according to the standard curve.
(2) The content of rutin and quercetin is determined by high performance liquid chromatography. A C18 reverse phase column (Dikma, C18,5 μm, 150X 4.6mm) was used, the mobile phase was 0.3% phosphoric acid-methanol (55: 45), the detection wavelength was 358nm, the mobile phase velocity was 1.0ml/min, the sample volume was 20. mu.l, and the column temperature was 25 ℃.
2. Fresh wet rice noodle in-vitro digestibility determination and calculation of predicted GI value
200mg of rice flour lyophilized powder was dispersed in 20mL of phosphate buffer (pH 5.2) containing porcine pancreatic alpha-amylase (290U/mL) and amyloglucosidase (50U/mL). The mixture was then placed in a shaking water bath at 37 ℃. 0.1mL of enzyme hydrolysis solution of rice flour lyophilized powder was extracted at 0, 10, 20, 30, 60, 90, 120, 180 minutes, and 9 volumes of anhydrous ethanol was added to inactivate the enzyme. After centrifugation at 4000g for 10 minutes, the glucose content in the supernatant was determined by the GOPOD kit (Megazyme) method. The glucose content was multiplied by 0.9 to obtain the percentage of hydrolyzed starch. Within 20 minutes fast digestible starch (RDS), between 20 and 120 minutes Slow Digestible Starch (SDS) and after 120 minutes Resistant Starch (RS) was digested. And drawing a line starch digestion curve by taking the digestion time as an abscissa and the in-vitro digestibility of the starch as an ordinate.
Hydrolysis Index (HI) ═ area under the sample hydrolysis curve ÷ area under the white bread digestion curve × 100;
the predicted glycemic index (pGI) was 39.7+0.549 × HI.
Example 1:
the embodiment provides a method for preparing instant rice noodles suitable for people with hyperglycemia and weight loss, wherein the weight share of early long-shaped rice is 50 parts, the weight share of germinated tartary buckwheat is 35 parts, konjac flour is 10 parts, a mulberry leaf extract is 1 part, and a white kidney bean extract is 4 parts; the actual production process comprises the following steps:
(1) cleaning and germinating tartary buckwheat: soaking radix Et rhizoma Fagopyri Tatarici with clear water at 25 deg.C for 2 days, and oven drying at 85 deg.C.
(2) Soaking: uniformly mixing the washed early long-grain rice and the germinated tartary buckwheat according to the proportion of 50:35, and soaking in water for 8 hours.
(3) Draining, air cooling by adopting a semi-dry method, flexibly crushing and mixing: standing the uniformly mixed raw materials obtained in the step (2) and draining until no water continuously drops; air-cooling and flexibly crushing by a semi-dry method, and sieving by a 60-mesh sieve to obtain mixed rice flour; according to the proportion of the mixture of konjak powder, mulberry leaf extract and white kidney bean extract being 85:10:1:4, the konjak powder, the mulberry leaf extract and the white kidney bean extract are added into mixed rice flour and then are uniformly mixed to obtain raw material powder, and the water content is adjusted to be 32%.
(4) Extrusion pasting forming and aging: 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 wire extruder, and aging by adopting a high-temperature high-humidity aging technology.
(5) Re-steaming, secondary aging, rehydration and packaging: the re-steaming temperature is 100 deg.C, and the re-steaming time is 20 min. The temperature of the water during rehydration is 85 ℃, and the rehydration time is 15 min.
Example 2:
the embodiment provides a method for preparing instant rice noodles suitable for people with hyperglycemia and weight loss, wherein the weight share of early long-shaped rice is 40 parts, the weight share of germinated tartary buckwheat is 45 parts, konjac flour is 10 parts, a mulberry leaf extract is 2 parts, and a white kidney bean extract is 3 parts; the actual production process comprises the following steps:
(1) cleaning and germinating tartary buckwheat: soaking radix Et rhizoma Fagopyri Tatarici with clear water at 25 deg.C for 2 days, and oven drying at 85 deg.C.
(2) Soaking: uniformly mixing the washed early long-grain rice and the germinated tartary buckwheat according to the proportion of 40:45, and soaking in water for 10 hours.
(3) Draining, air cooling by adopting a semi-dry method, flexibly crushing and mixing: standing the uniformly mixed raw materials obtained in the step (2) and draining until no water continuously drops; air-cooling and flexibly crushing by a semi-dry method, and sieving by a 60-mesh sieve to obtain mixed rice flour; according to the proportion of the mixture of konjak powder, mulberry leaf extract and white kidney bean extract being 85:10:2:3, the konjak powder, the mulberry leaf extract and the white kidney bean extract are added into the mixed rice flour and then are uniformly mixed to obtain raw material powder, and the water content is adjusted to be 35%.
(4) Extrusion pasting forming and aging: 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 wire extruder, and aging by adopting a high-temperature high-humidity aging technology.
(5) Re-steaming, secondary aging, rehydration and packaging: the re-steaming temperature is 100 deg.C, and the re-steaming time is 20 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 people with hyperglycemia and weight loss, wherein the weight share of early long-shaped rice is 40 parts, the weight share of germinated tartary buckwheat is 45 parts, konjac flour is 7 parts, a mulberry leaf extract is 3 parts, and a white kidney bean extract is 5 parts; the actual production process comprises the following steps:
(1) cleaning and germinating tartary buckwheat: soaking radix Et rhizoma Fagopyri Tatarici in clear water at 30 deg.C for 1.5 days, and oven drying at 85 deg.C.
(2) Soaking: uniformly mixing the washed early long-grain rice and the germinated tartary buckwheat according to the proportion of 1:1, and soaking in water for 8 hours.
(3) Draining, air cooling by adopting a semi-dry method, flexibly crushing and mixing: standing the uniformly mixed raw materials obtained in the step (2) and draining until no water continuously drops; air-cooling and flexibly crushing by adopting a semi-dry method, and sieving by using a 60-mesh sieve to obtain mixed rice flour; according to the proportion of the mixture of konjak powder, mulberry leaf extract and white kidney bean extract being 90:5:2:3, the konjak powder, the mulberry leaf extract and the white kidney bean extract are added into the mixed rice flour and then are uniformly mixed to obtain raw material powder, and the water content is adjusted to be 35%.
(4) Extrusion pasting forming and aging: 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 wire extruder, and aging by adopting a high-temperature high-humidity aging technology.
(6) Re-steaming, secondary aging, rehydration and packaging: the re-steaming temperature is 100 deg.C, and the re-steaming time is 20 min. The temperature of the water during rehydration is 85 ℃, and the rehydration time is 15 min.
Comparative example 1:
the raw material is only polished rice noodles of early long-shaped rice.
Comparative example 2:
compared with the example 1, the difference is only that 35 portions of the tartary buckwheat which is not subjected to the germination treatment is directly added, and other conditions are the same as the example 1.
Comparative example 3:
the only difference from example 1 is that dry milling was performed without adding konjac flour, and the other conditions were the same as example 1.
Comparative example 4:
compared with example 1, the difference is that no mulberry leaf extract or white kidney bean extract is added in step (3), and other conditions are the same as example 1.
Comparative example 5:
compared with the embodiment 1, the difference lies in that the proportion of the long-shaped rice and the tartary buckwheat rice is adjusted, the weight share of the early long-shaped rice is 20 parts, the weight share of the germinated tartary buckwheat rice is 60 parts, the weight share of the konjaku flour is 15 parts, and the mulberry leaf extract and the white kidney bean extract are the same as the embodiment 1 under other conditions.
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 early long-shaped rice is 65 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
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 with comparative example 2, the total flavone content was higher and the quercetin content was reduced in example 1, indicating that the total active ingredient content in the instant malted instant 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 instant rice noodles convenient to germinate have weaker bitter taste; compared with the comparative example 3, the content of the total flavone, the rutin and the quercetin is higher in the example 1, which shows that the semi-dry air-cooled flexible crushing and the addition of the konjac flour have certain protection effect on the active ingredients in the rice noodle extrusion process, and the damage of the active ingredients can be reduced to a certain extent.
TABLE 2 starch composition of fresh, wet rice noodles in each example and comparative example
As can be seen from table 2, in example 1, compared with comparative example 1, the RDS content is significantly reduced, the SDS content is not changed much, and the RS content is significantly increased, which makes the pGI value (69.21) of example 1 significantly lower than that of comparative example 1(89.11), and belongs to the medium GI food; example 1 compared to comparative example 2, the pGI value (69.21) of example 1 was significantly lower than comparative example 2(75.62) indicating a slower rate of starch digestion in rice noodles with germinated tartary buckwheat compared to unmalted tartary buckwheat; example 1 compared with comparative example 3, comparative example 3 has a slightly higher RDS content and lower SDS and RS content, indicating that the starch digestibility of the instant rice noodle with germination convenience added with konjac flour is lower. Compared with the comparative example 4, 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 addition of the white kidney bean extract and the mulberry leaf extract leads the rice noodle starch to be digested more slowly and is more suitable for the population suffering from hyperglycemia and weight loss.
TABLE 3 cooking and organoleptic qualities of fresh, wet rice noodles in each of the examples and comparative examples
As can be seen from table 3, in example 1, compared with comparative example 1, the hardness and the noodle breaking rate were lower, the sensory score was higher, the higher the germinated tartary buckwheat content was, the higher the hardness was, the higher the noodle breaking rate was, and the sensory score was lower. Example 1 compared to comparative example 6, example 1 had a greater hardness and a higher sensory score. No matter the content of the tartary buckwheat is too high or too low, the cooking quality and the sensory score of the rice noodle are negatively influenced, so that the content of the germinated tartary buckwheat is in a proper range.
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 preparation method and application of a convenient instant rice noodle suitable for hyperglycemia and weight-losing crowds are characterized in that germinated tartary buckwheat and early long-shaped rice are fully mixed, semi-dry air cooling flexible crushing is adopted, raw material powder is mixed with white kidney bean extract, konjac powder and mulberry leaf extract, and then the mixture is extruded, pasted, molded, aged, steamed again, aged, rehydrated and packaged to obtain the convenient instant rice noodle suitable for hyperglycemia and weight-losing crowds.
2. The method according to claim 1, wherein the germinated tartary buckwheat is 35-45 parts by weight, the early indica rice flour is 40-50 parts by weight, the white kidney bean extract is 3-5 parts by weight, the mulberry leaf extract is 1-3 parts by weight, and the konjac flour is 5-10 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: 2-1: 5, the germination temperature is 25-30 ℃, and the germination time is 1-2 days.
4. A method according to any of claims 1-3, characterized in that the method comprises the steps of:
(1) buckwheat germination: the ratio of material to water is 1: 2-1: 5, the germination temperature is 25-30 ℃, and the germination time is 1-2 days; drying after germination;
(2) soaking: fully mixing and soaking the germinated tartary buckwheat and the early long-shaped rice obtained in the step (1) for 8-16 hours, wherein the ratio of rice to water in soaking is 1: 1.5-3;
(3) semi-dry air-cooled flexible crushing: carrying out semidry air-cooled flexible crushing on the mixed material obtained in the step (2), sieving with a 60-100-mesh sieve, adding the white kidney bean extract, the konjac flour and the mulberry leaf extract, and uniformly mixing to obtain raw material powder;
(4) pasting, extrusion forming and aging: and (4) carrying out extrusion pasting forming and first-stage aging on the raw material powder obtained in the step (3).
5. The method as claimed in any one of claims 1 to 4, wherein the fresh wet instant rice noodles are obtained by re-steaming, secondary aging and re-watering after the first stage aging.
6. The method according to claim 5, wherein the re-steaming temperature is 100 ℃, and the re-steaming time is 20 min; the temperature of water during rehydration is 85-90 ℃, the rehydration time is 10-15 min, and the moisture content of the fresh and wet convenient instant rice noodles after rehydration is 60-65%.
7. An instant rice noodle product suitable for hyperglycemia and weight loss people prepared by the method of any one of claims 1 to 6.
8. Use of a composition comprising navy bean extract, konjac flour, mulberry leaf extract, sprouted tartary buckwheat for modifying the starch composition, wherein the bitter composition significantly increases the resistant starch content and decreases the fast digestible starch content, thereby contributing to a decrease in the starch digestion rate.
9. A composition can be used for changing amylase activity, and has effects of remarkably inhibiting amylase activity and delaying starch digestion.
10. The application of the semi-dry air-cooled flexible crushing and the addition of the konjac flour in food extrusion pasting is characterized in that the semi-dry air-cooled flexible crushing can reduce the crushing strength and the loss of nutrient components, and the konjac flour can protect food raw materials and reduce the loss of active components in the raw materials in the extrusion processing.
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