CN111789225A - Low-GI non-fried extruded instant noodles and preparation method thereof - Google Patents
Low-GI non-fried extruded instant 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- 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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Abstract
The invention belongs to the technical field of food processing, and particularly relates to low-GI (glycemic index) non-fried extruded instant noodles and a preparation method thereof. The low-GI non-fried extruded instant noodle comprises 40-60 parts of wheat flour, 20-30 parts of whole wheat flour, 10-20 parts of high-amylose corn starch, 2-8 parts of quinoa flour, 2-8 parts of buckwheat flour, 0.2-0.6 part of vegetable oil, 0.2-0.6 part of konjac fine powder, 0.05-0.3 part of artemisia glue, 0.01-0.1 part of fatty acid monoglyceride, 2-5 parts of resistant starch, 0.0001-0.0002 part of beta amylase and 0.0001-0.0002 part of glucoside transferase. The invention selects low GI raw materials, utilizes the extrusion technology combined with the biological enzyme technology and the quality improvement technology to improve the content of slowly digestible starch in the product, and simultaneously, in the processing process, the product is placed for a certain time to age the starch in the product, thereby increasing the content of resistant starch in the product, effectively reducing the GI value of the non-fried instant noodles and ensuring the taste and quality of the instant noodles.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to low-GI (glycemic index) non-fried extruded instant noodles and a preparation method thereof.
Background
With the rapid development of economy, the dietary habits of people are greatly changed, and the incidence rate of diabetes mellitus is remarkably increased. According to the statistical data of 2017 of the Ministry of health in China, the number of people with diabetes mellitus in China is higher in the world, the number of people with diabetes mellitus reaches 1.14 hundred million astonishings, and the prevalence rate of diabetes mellitus of adults reaches 11.6 percent. The prevalence rate of diabetes in Chinese population is increased from less than 1% in 80 years to 11.6% at present year by year, and the prevalence rate of diabetes in adults in partial areas even reaches 18%, which is more than ten times higher than that of diabetes in more than 30 years.
The international diabetes union considers that diet therapy is the basis of diabetes therapy, diabetics can achieve the purposes of reducing medication and effectively relieving or controlling disease development by regulating and controlling diet, and healthy people can also prevent diabetes by changing diet structures. The Glycemic Index (GI) of a food is the percentage of the level of blood glucose response in the body over a period of time (typically 2 hours) for a food containing 50g of carbohydrate to a comparable amount of glucose, which reflects the rate and ability of the food to increase blood glucose compared to glucose. The GI of glucose is usually set to 100; the food with GI less than 55 is low GI food, the food with GI more than 70 is high GI food, and the food with GI 55-70 is medium GI food.
Low GI foods absorb energy slowly and release energy continuously in human bodies, and are beneficial to maintaining the steady state of blood sugar, so that the development of the low GI food suitable for diabetics and potential diabetic people is of great significance.
Instant noodles are a kind of cooked noodles that can be eaten by soaking in hot water in a short time, and can be classified into fried and non-fried according to the production process. Compared with the existing fried instant noodles, the non-fried instant noodles have the advantages of low fat, low salt and the like, and are more in line with the consumption trend of green and health. At present, the research on low GI foods in China is directed to rice, fine dried noodles, steamed bread, bread and the like, and the low GI non-fried instant noodles are not researched yet.
Disclosure of Invention
The invention aims to solve the technical problems and provides low-GI non-fried extruded instant noodles and a preparation method thereof. The invention selects low GI raw materials (whole wheat flour, high amylose corn starch, quinoa flour and buckwheat flour), utilizes an extrusion technology in combination with a biological enzyme technology and a quality improvement technology, improves the content of slowly digestible starch in the product, and simultaneously places the product for a certain time in the processing process to age the starch in the product, increase the content of resistant starch in the product, effectively reduce the GI value of the non-fried instant noodles and ensure the taste and quality of the instant noodles.
In order to achieve the above purpose, the specific technical scheme of the invention is as follows:
a low GI non-fried extruded instant noodle comprises the following raw materials by weight: 40-60 parts of wheat flour, 20-30 parts of whole wheat flour, 10-20 parts of high-amylose corn starch, 2-8 parts of quinoa flour, 2-8 parts of buckwheat flour, 0.2-0.6 part of vegetable oil, 0.2-0.6 part of konjac refined flour, 0.05-0.3 part of artemisia glue, 0.01-0.1 part of fatty acid monoglyceride, 2-5 parts of resistant starch, 0.0001-0.0002 part of beta amylase (the enzyme activity is 65U/mL), 0.0001-0.0002 part of glucoside transferase (the enzyme activity is 3000U/mL), and 30-50 parts of purified water.
Preferably, the low-GI non-fried extruded instant noodles comprise the following raw materials in parts by weight: 50 parts of wheat flour, 25 parts of whole wheat flour, 15 parts of high-amylose corn starch, 5 parts of quinoa flour, 5 parts of buckwheat flour, 0.4 part of vegetable oil, 0.4 part of konjac fine flour, 0.1 part of artemisia glue, 0.05 part of fatty acid monoglyceride, 3 parts of resistant starch, 0.00015 part of beta amylase (the enzyme activity of the beta amylase is 65U/mL), 0.00015 part of glucoside transferase (the enzyme activity of the beta amylase is 3000U/mL) and 40 parts of purified water.
The preparation method of the low-GI non-fried extruded instant noodles comprises the following steps:
s1, enzymolysis: pouring 20-40 parts of wheat flour into an enzymolysis tank, adding 30-50 parts of purified water, stirring into uniform paste, adding beta amylase and glucosyltransferase, heating to 40-50 ℃, and carrying out enzymolysis for 2-4 hours to obtain a paste mixed raw material.
S2, mixing materials: weighing (the wheat flour in the raw materials is subtracted from the rest wheat flour used in S1), whole wheat flour, quinoa flour, buckwheat flour, high amylose corn starch, konjac powder, artemisia glue, fatty acid monoglyceride and resistant starch, and mixing uniformly to obtain mixed powder.
S3, dough mixing: mixing the paste mixed raw material after enzymolysis with vegetable oil, and adding into a flour-mixing machine for kneading.
S4, low-speed dough standing: and pouring the mixed raw materials of the dough mixer into a low-speed dough standing tank, standing, and then feeding into a feeding machine.
S5, first-stage extrusion curing: the dough enters a feeding hole of a first-stage extruder through a discharge hole of a feeding machine, and enters a second-stage extrusion feeding hole after being cooked and extruded at the first stage.
S6, secondary extrusion molding: the raw material after the first-stage extrusion curing is subjected to second-stage extrusion corrugation forming and then enters a mesh belt.
S7, cooling and cutting: the long-strip flour cake is cooled to below 40 ℃ by upper and lower cold air in the mesh belt conveying process, and is cut into flour cakes with specified specifications by a cutter.
S8, aging: and aging the cut dough cakes at room temperature while conveying the dough cakes by a conveying belt.
S9, steaming: and conveying the aged flour cakes to a steam box through a conveying belt for cooking.
S10, drying: and (3) after the steamed flour cakes are conveyed to drying equipment by a conveyer belt, carrying out medium-temperature blast gradient drying in an environment with the temperature of 40-80 ℃ and the relative humidity of less than or equal to 60%.
S11, packaging: and after drying and cooling, independently packaging the flour cakes to obtain the low-GI non-fried extruded instant noodles.
Preferably, the content of slowly digestible starch in the pasty mixed raw material subjected to the S1 enzymolysis treatment is 10-20%.
Preferably, in the enzymolysis process of S1, under the combined influence of β amylase and glucosyltransferase, glycosidic bonds in the molecular long chains are cut, the average chain length is shortened, or a plurality of branched side chains are formed, so as to increase the branching density, obtain a clustered starch molecular structure, and increase the content of slowly digestible starch.
Preferably, the rotation speed of the S3 dough kneading condition is 60-120 r/min, and the dough kneading time is 6-10 min.
Preferably, before the step S3, the vegetable oil is added into the paste-like raw material after the enzymolysis, and the mixture is added into a dough mixer for mixing.
Preferably, the low-speed dough standing condition of S4 is that dough standing speed is 20-40 r/min, and dough standing time is 10-15 min.
Preferably, the primary extrusion temperature of S5 is 100-120 ℃, and the screw rotation speed frequency of the primary extruder is 28-36 Hz.
Preferably, the secondary extrusion temperature of S6 is 40-60 ℃, and the screw rotation speed frequency of the secondary extruder is 32-40 Hz.
Preferably, the aging time of S8 is 3-5 h.
Preferably, the aging of S8 is to crystallize or recrystallize amylose and amylopectin to increase the resistant starch content in the product; secondly, the structure form of the product is more stable, the product is not deformed after steaming, and the appearance form of the product is ensured.
Preferably, the steaming time of S9 is 10-15 min.
Preferably, the drying time of S10 is 1-3 h.
Compared with the prior art, the positive effects of the invention are as follows:
the invention utilizes the biological enzyme technology, uses double enzymes to cooperatively treat raw materials, increases the content of slowly digestible starch in the raw materials, and effectively reduces the GI value of the instant noodles.
The invention further utilizes the extrusion technology and the biological enzyme technology to reduce the GI of the non-fried instant noodles together by adding the selected low-GI raw materials (whole wheat (GI value 41), quinoa (GI value 35) and buckwheat (GI value 54)) and resistant starch.
The invention introduces the starch aging process into the manufacture of the non-fried instant noodles, utilizes the gelatinization of the starch in the aging process to form resistant starch, increases the content of the resistant starch in the product, slows down the digestion rate of the product, and assists in reducing the GI value of the instant noodles.
And (IV) by using an extrusion processing technology, the protein network structure of the raw materials is compressed in the extrusion process, and the approach of alpha amylase is limited, so that the digestion characteristic of starch is reduced, and the GI value of the instant noodles is reduced.
The invention utilizes the extrusion processing technology and the quality improvement technology to effectively improve the technical problems of low elasticity, easy breaking, muddy soup and the like of the instant noodle products caused by the addition of the low GI raw materials, reduce GI and ensure the taste and quality of the products.
Detailed Description
The preparation and use of the low GI non-fried extruded instant noodles provided by the present invention is further illustrated by the following examples. It should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention, and those skilled in the art can make certain insubstantial modifications and adaptations of the present invention based on the above disclosure and still fall within the scope of the present invention.
The raw materials used in the invention are conventional commercial products unless specified otherwise; the methods used in the present invention are conventional in the art unless otherwise specified, and the% used herein are expressed in terms of mass percent, i.e., wt%, unless otherwise specified.
Example 1:
a low GI non-fried extruded instant noodle comprises the following raw materials by weight: 40 parts of wheat flour, 22 parts of whole wheat flour, 12 parts of high-amylose corn starch, 3 parts of quinoa flour, 3 parts of buckwheat flour, 0.2 part of vegetable oil, 0.2 part of konjac fine flour, 0.1 part of artemisia glue, 0.01 part of fatty acid monoglyceride, 2 parts of resistant starch, 0.0001 part of beta amylase (the enzyme activity of the beta amylase is 65U/mL), 0.0001 part of glucoside transferase (the enzyme activity of the beta amylase is 3000U/mL) and 30 parts of purified water.
The preparation method of the low GI non-fried extruded instant noodles comprises the following steps:
s1, enzymolysis: pouring 25 parts of wheat flour into an enzymolysis tank, adding purified water, stirring to obtain uniform paste, adding beta amylase and glucosyltransferase, heating to 40 ℃, and performing enzymolysis for 4 hours to obtain a paste mixed raw material. The content of slowly digestible starch in the pasty mixed raw material after enzymolysis treatment is 12%.
S2, mixing materials: weighing 25 parts of the rest wheat flour, whole wheat flour, quinoa flour, buckwheat flour, high-amylose corn starch, konjac fine flour, artemisia glue, fatty acid monoglyceride and resistant starch, and uniformly mixing to obtain mixed powder.
S3, dough mixing: mixing the paste mixed raw material after enzymolysis with vegetable oil, and adding into a flour-mixing machine for kneading. The conditions of S3 and face are as follows: the rotating speed is 70r/min, and the dough kneading time is 10 min.
S4, low-speed dough standing: and pouring the mixed raw materials of the dough mixer into a low-speed dough standing tank, standing, and then feeding into a feeding machine through a conveying belt. The low-speed dough standing condition is as follows: the waking speed is 20r/min, and the waking time is 10 min.
S5, first-stage extrusion curing: the dough enters a feeding hole of a first-stage extruder through a discharge hole of a feeding machine, and enters a second-stage extrusion feeding hole after being cooked and extruded at the first stage. The primary extrusion temperature was 100 ℃ and the screw speed frequency of the primary extruder was 28 Hz.
S6, secondary extrusion molding: the raw material after the first-stage extrusion curing is subjected to second-stage extrusion corrugation forming and then enters a mesh belt. The secondary extrusion temperature was 45 ℃ and the screw speed frequency of the secondary extruder was 32 Hz.
S7, cooling and cutting: the long-strip flour cake is cooled to below 40 ℃ by upper and lower cold air in the mesh belt conveying process, and is cut into flour cakes with specified specifications by a cutter.
S8, aging: and aging the cut dough cakes for 4 hours at room temperature while conveying the dough cakes by a conveying belt.
S9, steaming: and conveying the aged flour cakes to a steam box through a conveying belt to be steamed for 15 min.
S10, drying: after the steamed flour cake is conveyed to a drying facility by a conveyer belt, medium-temperature blast gradient drying is carried out for 3 hours in the environment that the temperature is 50 ℃ and the relative humidity is less than or equal to 60 percent.
S11, packaging: and after drying and cooling, independently packaging the flour cakes to obtain the low-GI non-fried extruded instant noodles.
Example 2:
a low GI non-fried extruded instant noodle comprises the following raw materials by weight: 50 parts of wheat flour, 25 parts of whole wheat flour, 15 parts of high-amylose corn starch, 5 parts of quinoa flour, 5 parts of buckwheat flour, 0.4 part of vegetable oil, 0.4 part of konjac fine flour, 0.2 part of artemisia glue, 0.05 part of fatty acid monoglyceride, 3 parts of resistant starch, 0.00015 part of beta amylase (the enzyme activity of the beta amylase is 65U/mL), 0.00015 part of glucoside transferase (the enzyme activity of the beta amylase is 3000U/mL) and 40 parts of purified water.
The preparation method of the low GI non-fried extruded instant noodles comprises the following steps:
s1, enzymolysis: taking 30 parts of wheat flour, pouring into an enzymolysis tank, adding purified water, stirring into uniform paste, adding beta amylase and glucosyltransferase, heating to 45 ℃, and carrying out enzymolysis for 3 hours to obtain a paste mixed raw material. The content of slowly digestible starch in the pasty mixed raw material after enzymolysis treatment is 15%.
S2, mixing materials: weighing 30 parts of the rest wheat flour, whole wheat flour, quinoa flour, buckwheat flour, high-amylose corn starch, konjac fine flour, artemisia glue, fatty acid monoglyceride and resistant starch, and uniformly mixing to obtain mixed powder.
S3, dough mixing: mixing the paste mixed raw material after enzymolysis with vegetable oil, and adding into a flour-mixing machine for kneading. The dough kneading condition rotating speed is 80r/min, and the dough kneading time is 8 min. And S3, adding the vegetable oil into the pasty mixed raw material after enzymolysis, uniformly mixing, and adding into a dough mixer for mixing.
S4, low-speed dough standing: and pouring the mixed raw materials of the dough mixer into a low-speed dough standing tank, standing, and then feeding into a feeding machine through a conveying belt. The low-speed waking-up condition is that the waking-up speed is 30r/min and the waking-up time is 12 min.
S5, first-stage extrusion curing: the dough enters a feeding hole of a first-stage extruder through a discharge hole of a feeding machine, and enters a second-stage extrusion feeding hole after being cooked and extruded at the first stage. The primary extrusion temperature was 110 ℃ and the screw speed frequency of the primary extruder was 30 Hz.
S6, secondary extrusion molding: the raw material after the first-stage extrusion curing is subjected to second-stage extrusion corrugation forming and then enters a mesh belt. The temperature of the secondary extrusion is 50 ℃, and the screw rotating speed frequency of the secondary extruder is 36 Hz.
S7, cooling and cutting: the long-strip flour cake is cooled to below 40 ℃ by upper and lower cold air in the mesh belt conveying process, and is cut into flour cakes with specified specifications by a cutter.
S8, aging: and aging the cut dough cakes for 4 hours at room temperature while conveying the dough cakes by a conveying belt.
S9, steaming: and conveying the aged flour cakes to a steam box through a conveying belt for steaming for 12 min.
S10, drying: after the steamed flour cake is conveyed to a drying facility by a conveyer belt, medium-temperature blast gradient drying is carried out for 2 hours in the environment that the temperature is 60 ℃ and the relative humidity is less than or equal to 60 percent.
S11, packaging: and after drying and cooling, independently packaging the flour cakes to obtain the low-GI non-fried extruded instant noodles.
Example 3:
a low GI non-fried extruded instant noodle comprises the following raw materials by weight: 60 parts of wheat flour, 30 parts of whole wheat flour, 20 parts of high-amylose corn starch, 8 parts of quinoa flour, 8 parts of buckwheat flour, 0.6 part of vegetable oil, 0.6 part of konjac fine flour, 0.3 part of artemisia glue, 0.1 part of fatty acid monoglyceride, 5 parts of resistant starch, 0.0002 part of beta amylase (the enzyme activity of the beta amylase is 65U/mL), 0.0002 part of glucoside transferase (the enzyme activity of the beta amylase is 3000U/mL) and 50 parts of purified water.
The preparation method of the low GI non-fried extruded instant noodles comprises the following steps:
s1, enzymolysis: pouring 35 parts of wheat flour into an enzymolysis tank, adding purified water, stirring into uniform paste, adding beta amylase and glucosyltransferase, heating to 50 ℃, and carrying out enzymolysis for 2 hours to obtain a paste mixed raw material. The content of slowly digestible starch in the pasty mixed raw material after enzymolysis treatment is 18%.
S2, mixing materials: weighing and uniformly mixing 35 parts of the rest wheat flour, whole wheat flour, quinoa flour, buckwheat flour, high-amylose corn starch, konjac fine flour, artemisia glue, fatty acid monoglyceride and resistant starch to obtain mixed powder.
S3, dough mixing: mixing the paste mixed raw material after enzymolysis with vegetable oil, and adding into a flour-mixing machine for kneading. The dough kneading condition rotating speed is 120r/min, and the dough kneading time is 8 min.
S4, low-speed dough standing: and pouring the mixed raw materials of the dough mixer into a low-speed dough standing tank, standing, and then feeding into a feeding machine through a conveying belt. The low-speed waking-up condition is that the waking-up speed is 40r/min, and the waking-up time is 15 min.
S5, first-stage extrusion curing: the dough enters a feeding hole of a first-stage extruder through a discharge hole of a feeding machine, and enters a second-stage extrusion feeding hole after being cooked and extruded at the first stage. The primary extrusion temperature was 120 ℃ and the screw speed frequency of the primary extruder was 32 Hz.
S6, secondary extrusion molding: the raw material after the first-stage extrusion curing is subjected to second-stage extrusion corrugation forming and then enters a mesh belt. The temperature of the secondary extrusion is 50 ℃, and the screw rotating speed frequency of the secondary extruder is 40 Hz.
S7, cooling and cutting: the long-strip flour cake is cooled to below 40 ℃ by upper and lower cold air in the mesh belt conveying process, and is cut into flour cakes with specified specifications by a cutter.
S8, aging: and aging the cut dough cakes for 4.5 hours at room temperature while conveying the dough cakes by a conveying belt.
S9, steaming: and conveying the aged flour cakes to a steam box through a conveying belt to be steamed for 15 min.
S10, drying: after the steamed flour cake is conveyed to a drying facility by a conveyer belt, medium-temperature blast gradient drying is carried out for 1.5h under the environment that the temperature is 70 ℃ and the relative humidity is less than or equal to 60 percent.
S11, packaging: and after drying and cooling, independently packaging the flour cakes to obtain the low-GI non-fried extruded instant noodles.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
TABLE 1 comparison of product quality between different test groups
| Serial number | Test group | Rehydration time(s) | Percentage of broken strip (%) | Cooking loss ratio (%) | Elasticity | GI value |
| 1 | Example 1 | 380 | 1.9 | 2.2 | 1.18 | 47 |
| 2 | Example 2 | 390 | 2 | 1.9 | 1.09 | 48 |
| 4 | Example 3 | 388 | 2.4 | 2 | 1.17 | 45 |
The invention adopts low GI raw material selection, a biological enzyme technology, an aging regulation technology, a quality improvement technology and a twice extrusion processing technology to reduce the GI value of the non-fried extruded instant noodles and ensure the taste of the instant noodles. The inventive step of the present invention is illustrated by a comparison of example 1 with a modification of the product technology and formulation.
Comparative example 1:
all the steps are the same as example 1, only the raw material formula of the product is changed, namely, the low GI raw materials (whole wheat flour, quinoa flour and buckwheat flour) are replaced by wheat flour.
Comparative example 2:
all the steps are the same as the example 1, only the addition amount of the glucoside transferase in the raw material formula of the product is deleted, and meanwhile, the addition amount of the beta amylase (the enzyme activity is 65U/mL) is increased to 0.0002 part; the addition of glucosyltransferase in step S1 was also changed accordingly, and only beta-amylase was used for the enzymatic hydrolysis.
Comparative example 3:
all the steps are the same as example 1, only beta amylase in the raw material formula of the product is deleted, and simultaneously, 0.0002 part of glucoside transferase (the enzyme activity is 3000U/mL) is added; correspondingly, step S1 was changed to carry out enzymatic hydrolysis using only the transglucosidase.
Comparative example 4:
all the steps are the same as the example 1, only the step S1 is canceled, namely, the raw materials are not subjected to enzymolysis, and the addition amount of the wheat flour in S2 is 50 parts; 0.0001 part of beta amylase (the enzyme activity of the beta amylase is 65U/mL) and 0.0001 part of glucoside transferase (the enzyme activity of the glucoside transferase is 3000U/mL) in the raw materials are directly involved in the step S2 for mixing materials.
Comparative example 5:
all steps are the same as example 1, and only the steps S5 and S6 are eliminated, namely, the two-time extrusion processing process is not adopted, and the one-time extrusion processing process is replaced.
Comparative example 6:
all steps are the same as example 1, only step S8 is eliminated, i.e., the product is not subjected to aging treatment.
Comparative example 7:
all the steps are the same as the example 1, only the raw material formula of the product is changed, namely, the vegetable oil, the konjac powder, the artemisia glue, the fatty acid monoglyceride and the resistant starch are not added to improve the quality of the product.
TABLE 2 GI value comparison for different test groups
TABLE 3 comparison of product quality between different test groups
| Serial number | Test group | The process and the formula are compared with those of example 1 | Percentage of broken strip (%) | Cooking loss ratio (%) | Elasticity |
| 1 | Example 1 | —— | 1.9 | 2.2 | 1.18 |
| 2 | Comparative example 1 | Replacing low GI raw material with wheat flour | 2.1 | 1.9 | 1.2 |
| 7 | Comparative example 5 | Only adopts one-time extrusion process | 9.8 | 10.3 | 0.52 |
| 8 | Comparative example 7 | No addition of quality improver | 8.6 | 9.2 | 0.61 |
As can be seen from tables 2 and 3, the invention achieves the purpose of reducing the GI value of the non-fried extruded instant noodles by selecting the low GI raw materials, the two-time extrusion processing technology, the bio-enzyme technology, the aging regulation technology and the quality improvement technology, and simultaneously, the two-time extrusion processing technology and the quality improvement technology can improve the quality problems of rough taste and broken muddy soup of the products caused by the addition of the low GI raw materials, thereby producing the low GI non-fried extruded instant noodles with short rehydration time and good taste.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (10)
1. A low GI non-fried extruded instant noodle is characterized by comprising the following raw materials in parts by weight:
40-60 parts of wheat flour, 20-30 parts of whole wheat flour, 10-20 parts of high-amylose corn starch, 2-8 parts of quinoa flour, 2-8 parts of buckwheat flour, 0.2-0.6 part of vegetable oil, 0.2-0.6 part of konjac fine flour, 0.05-0.3 part of artemisia glue, 0.01-0.1 part of fatty acid monoglyceride, 2-5 parts of resistant starch, 0.0001-0.0002 part of beta amylase, 0.0001-0.0002 part of glucoside transferase and 30-50 parts of purified water.
2. The low GI non-fried extruded instant noodles of claim 1, comprising the following raw materials in parts by weight:
60 parts of wheat flour, 15 parts of whole wheat flour, 15 parts of high-amylose corn starch, 5 parts of quinoa flour, 5 parts of buckwheat flour, 0.4 part of vegetable oil, 0.4 part of konjac refined flour, 0.1 part of artemisia glue, 0.05 part of fatty acid monoglyceride, 3 parts of resistant starch, 0.00015 part of beta amylase, 0.00015 part of glucoside transferase and 40 parts of purified water.
3. The method of preparing low GI non-fried extruded instant noodles according to claim 1 or claim 2, comprising the steps of:
s1, enzymolysis: pouring 20-40 parts of wheat flour into an enzymolysis tank, adding 30-50 parts of purified water, stirring into uniform paste, adding beta amylase and glucosyltransferase, heating to 45 ℃, and carrying out enzymolysis for 4 hours to obtain a paste mixed raw material;
s2, mixing materials: weighing the rest wheat flour, whole wheat flour, quinoa flour, buckwheat flour, high-amylose corn starch, konjac fine powder, artemisia glue, fatty acid monoglyceride and resistant starch, and uniformly mixing to obtain mixed powder;
s3, dough mixing: uniformly mixing the pasty mixed raw material subjected to enzymolysis in the S1 with vegetable oil, and adding the mixture into a flour mixer for mixing flour;
s4, low-speed dough standing: pouring the mixed raw materials of the dough mixer into a low-speed dough standing tank, and feeding dough after standing into a feeding machine;
s5, first-stage extrusion curing: the dough enters a feeding hole of a primary extruder through a discharge hole of a feeding machine, and enters a secondary extrusion feeding hole after being subjected to primary curing extrusion;
s6, secondary extrusion molding: the raw material after the first-stage extrusion curing is subjected to second-stage extrusion corrugation forming and then enters a mesh belt;
s7, cooling and cutting: cooling the long-strip flour cakes to below 40 ℃ by upper and lower cold air in the mesh belt conveying process, and cutting the long-strip flour cakes into flour cakes with specified specifications by a cutter;
s8, aging: aging the cut flour cakes at room temperature while conveying the flour cakes by a conveying belt;
s9, steaming: conveying the aged flour cakes to a steam box through a conveying belt for cooking;
s10, drying: and (3) after the steamed flour cakes are conveyed to a drying facility by a conveying belt, carrying out medium-temperature blast gradient drying in the environment that the temperature is 40-80 ℃ and the relative humidity is less than or equal to 60 percent, and obtaining the low-GI non-fried extruded instant noodles.
4. The method of preparing low-GI non-fried extruded instant noodles according to claim 3, wherein: the content of slowly digestible starch in the pasty mixed raw material subjected to the S1 enzymolysis treatment is 10-20%.
5. The method of preparing low-GI non-fried extruded instant noodles according to claim 3, wherein: and the rotation speed of the S3 dough kneading condition is 60-120 r/min, and the dough kneading time is 6-10 min.
6. The method of preparing low-GI non-fried extruded instant noodles according to claim 3, wherein: and S4, the low-speed dough waking condition is that the dough waking speed is 20-40 r/min, and the dough waking time is 10-15 min.
7. The method of preparing low-GI non-fried extruded instant noodles according to claim 3, wherein: the primary extrusion temperature of S5 is 100-120 ℃, and the screw rotating speed frequency of the primary extruder is 28-36 Hz.
8. The method of preparing low-GI non-fried extruded instant noodles according to claim 3, wherein: the secondary extrusion temperature of S6 is 40-60 ℃, and the screw rotating speed frequency of the secondary extruder is 32-40 Hz.
9. The method of preparing low-GI non-fried extruded instant noodles according to claim 3, wherein: and the aging time of S8 is 3-5 h.
10. The method of preparing low-GI non-fried extruded instant noodles according to claim 3, wherein: the steaming time of S9 is 10-15 min; and the drying time in the S10 is 1-3 h.
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| CN113907265A (en) * | 2021-10-14 | 2022-01-11 | 武汉轻工大学 | Preparation method of low-GI hot dry dough blank |
| CN114586973A (en) * | 2021-06-23 | 2022-06-07 | 重庆工商大学 | Low-GI (glycemic index) total-nutrient meal replacement powder and preparation method thereof |
| CN114586937A (en) * | 2022-03-18 | 2022-06-07 | 山东天博食品配料有限公司 | Novel non-fried instant noodle preparation method |
| CN115191553A (en) * | 2022-07-26 | 2022-10-18 | 湖北顾大嫂食品有限公司 | Production process of non-fried instant noodles |
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