CN112155157A - Preparation method of low GI value mixed bean rice noodles - Google Patents

Preparation method of low GI value mixed bean rice noodles Download PDF

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CN112155157A
CN112155157A CN202011064205.8A CN202011064205A CN112155157A CN 112155157 A CN112155157 A CN 112155157A CN 202011064205 A CN202011064205 A CN 202011064205A CN 112155157 A CN112155157 A CN 112155157A
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rice
bean
mixed
starch
whole
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王丽丽
佟立涛
刘丽娅
丁岚
周闲容
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Institute of Food Science and Technology of CAAS
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • 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 discloses a preparation method of low GI value mixed bean rice noodles, which comprises the following steps: 1) cleaning rice raw materials, and milling into powder in a semi-dry state to obtain rice powder; 2) cleaning the mixed bean raw materials, and crushing by adopting an air flow mill to obtain whole bean powder; 3) mixing whole bean powder with water, heating to obtain slurry, and adding adjuvants to obtain whole bean mixed slurry; 4) mixing the rice flour and the whole-bean mixed slurry to obtain a mixed material; 5) cooking the mixed material to completely gelatinize starch; 6) extruding and forming the steamed dough; 7) recrystallizing the starch to form the anti-digestion starch, and scattering the starch into strips to obtain the fresh wet mixed bean rice noodles. The invention not only keeps the original characteristics of convenient eating, smooth and rich taste and the like of the rice noodles, but also increases the rich protein, cellulose and B vitamins of beans, simultaneously reduces the GI value of the rice noodles, accords with the healthy diet concept of modern life, and especially provides a staple food which accords with the disease and nutritional requirements for diabetes mellitus people and celiac disease patients.

Description

Preparation method of low GI value mixed bean rice noodles
Technical Field
The present invention relates to the field of food processing. More specifically, the invention relates to a preparation method of low GI value mixed bean rice noodles.
Background
As a traditional food in China, rice noodles are popular because of convenient eating, smooth and soft mouthfeel, freshness and deliciousness. Is widely eaten in China and southeast Asia regions, and is gradually welcomed by western countries. In addition, rice noodles are characterized by being gluten-free and are typical of gluten-free cereal staple foods in many countries and regions of the world. However, rice starch accounts for more than 80% of the dry basis weight of rice noodle, resulting in a higher Glycemic Index (GI) of rice noodle, which is not suitable for diabetic patients. The glycemic index reflects the degree of blood glucose response after meal caused by food intake, is an important index for quantitatively evaluating food, and is beneficial to human body when the food with low GI value (GI < 55) is taken. In addition, the single rice noodle raw material has low contents of protein, dietary fiber, vitamins and minerals, so the rice noodle has low nutritional value. The heterobeans are always considered as good sources of vegetable protein, dietary fiber, vitamins (thiamine, nicotinic acid and the like) and mineral elements (P, K, Ca, Mg and the like), contain no gluten protein and are suitable for celiac patients to eat. The method for preparing the gluten-free mixed bean rice noodles with the rice and the mixed beans has the advantages that the rice and the mixed beans are subjected to nutrition addition, the low-GI value and gluten-free mixed bean rice noodles have wide application prospect, different from noodles formed by gluten protein, the rice noodles are mainly formed by rice starch, the mixed beans contain high-content dietary fibers, are hard in texture and are easy to damage the gel structure of the starch, the high-content mixed bean rice noodles have the sensory and quality problems of rough taste, easy breaking, paste soup and the like, and the acceptance of consumers and the commodity value of the mixed bean rice noodles are greatly reduced.
Disclosure of Invention
An object of the present invention is to solve at least the above problems and to provide at least the advantages described later.
The invention also aims to provide a preparation method of the low GI value mixed bean rice noodle, which not only maintains the original characteristics of convenient eating, smooth and rich mouthfeel and the like of the rice noodle, but also increases the rich protein, cellulose and B vitamins of beans, simultaneously reduces the GI value of the rice noodle, accords with the healthy diet concept of modern life, and especially provides a staple food which accords with the disease and nutritional requirements for diabetes patients and celiac disease patients.
To achieve these objects and other advantages in accordance with the present invention, there is provided a method for preparing a low GI value hetero-bean rice noodle comprising:
1) cleaning a rice raw material, conditioning the water to 25-35% on a dry basis, moistening the rice for 6-24 h, and milling the rice in a semi-dry state to obtain rice flour, wherein the damaged starch content of the rice flour raw material is 1-5%;
2) cleaning the mixed bean raw material, regulating the water content to 10-20% based on a dry basis, grinding by using an airflow mill, sieving by using a 200-mesh sieve, grinding oversize materials by using the airflow mill again to obtain the whole bean powder with the particle size of more than 200 meshes, wherein the whole dietary fiber of the grains is kept in the whole bean powder, and the content of the whole dietary fiber is 10-30%;
3) mixing whole bean flour and water according to a weight ratio of 1: 1-20, heating at 40-80 ℃ to obtain slurry, adding auxiliary materials according to a weight ratio of 10-50: 1, and mixing for 0.5-3 h to obtain whole bean mixed slurry, wherein the auxiliary materials comprise the following raw materials in parts by weight: 0.01-0.8 part of cellulase, 0.01-0.1 part of pentosanase, 0.01-0.5 part of glucose oxidase and 0.001-0.02 part of laccase;
4) mixing the rice flour and the whole bean mixed slurry according to a ratio of 10: 1-10 for 3-15 min to obtain a mixed material, tempering the water content to 20% -55% on a dry basis, mixing for 3-8 min, and standing for 3-5 min at room temperature;
5) putting the mixed material into a steam box at the temperature of 80-100 ℃ for steaming and boiling for 15-25 min to completely gelatinize starch;
6) extruding and forming the steamed dough;
7) and sequentially keeping the mixture at 0-10 ℃ for 1-4 h and 20-30 ℃ for 1-4 h, changing the circulating temperature twice, recrystallizing the starch to form digestion-resistant starch, and scattering the starch to obtain the fresh wet mixed bean rice noodles.
Preferably, a single-screw extruder is adopted for extrusion forming in the step 6), and the size of an outlet die of the single-screw extruder is 1-3 mm.
Preferably, the miscellaneous beans include peas, mung beans, red beans, kidney beans, lentils.
Preferably, the step 7) is sequentially carried out at 4 ℃ for 2h and at 20 ℃ for 2h, and the temperature is cycled twice.
Preferably, an auxiliary agent is further mixed in the step 4), the weight ratio of the rice flour to the whole-bean mixed slurry to the auxiliary agent is 10: 1-10: 0.05, and the preparation method of the auxiliary agent comprises the following steps: dissolving phycocolloid in a citric acid solution with the mass fraction of 1% to form a mixed solution with the solid content of 10 wt.%, stirring at 60-80 ℃ for 2h, and preparing the powdery auxiliary agent with the particle size of 200 mu m by adopting a spray drying method.
The mixed bean rice noodles with the low GI value are obtained by the preparation method.
The invention at least comprises the following beneficial effects:
firstly, the rice and edible beans are used as starting raw materials, the added bean flour amount can reach 50%, the fresh wet rice noodles are prepared by the processes of raw material milling, multiple enzyme composite size mixing, cooking, extrusion forming, resistant starch forming and the like, the addition amount of the whole mixed bean flour is increased, the original characteristics of smooth and chewy taste and difficult strip pasting soup of the rice noodles can be kept, the rich protein, cellulose and B vitamins of the beans are increased, gluten protein is not contained, the nutrition and the taste of the rice noodles are enriched, the blood glucose generation index of the rice noodles is greatly improved, the obtained low-GI rice noodles blood glucose generation index can be reduced to be below 55 from the original 80, the rice noodles are good staple food for patients with diabetes and celiac disease, the key process is scientific and controllable, and the rice noodles are suitable for industrial production;
secondly, the particle size of the miscellaneous bean fiber particles is reduced by jet milling, the largest specific surface area is exposed, and the insoluble dietary fiber is converted into the soluble dietary fiber when cellulase and pentosanase are added; the addition of the glucose oxidase and the laccase utilizes the crosslinking of protein contained in beans and soluble dietary fiber to form a network structure, so that the damage of dietary fiber particles to a starch gel structure is converted into the formation of a self gel structure, and the addition amount of the mixed beans is increased on the premise of ensuring the quality of rice noodles;
secondly, the addition agent formed by algin and citric acid is added, the algin inhibits degradation in a citric acid solution, carboxyl groups of the algin interact with a compound of rice starch and phaseolus vulgaris protein to form more resistant starch and a more compact structure in multiple low-temperature aging cycles, the starch is inhibited from absorbing water, swelling and pasting, the contact between the starch and amylase is hindered, the hydrolysis rate is slowed down, and the glycemic index is further reduced.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Drawings
FIG. 1 is a schematic diagram of the sensory evaluation of the hetero bean rice noodles of the present invention;
FIG. 2 is a graph showing the rice-noodle digestion curve of the present invention;
FIG. 3 is a sectional microscope photograph of rice noodles of comparative examples 1 to 3 of the present invention.
Detailed Description
The present invention is further described in detail below with reference to the attached drawings so that those skilled in the art can implement the invention by referring to the description text.
It will be understood that terms such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof.
It is to be noted that the experimental methods described in the following embodiments are all conventional methods unless otherwise specified, and the reagents and materials are commercially available unless otherwise specified.
< example 1>
The preparation method of the low GI value mixed bean rice noodles comprises the following steps:
1) cleaning a rice raw material, regulating the water content to 25% on a dry basis, moistening the rice for 6 hours, and milling the rice powder in a semi-dry state to obtain rice powder, wherein the damaged starch content of the rice powder raw material is 1% -5%;
2) washing pea raw materials, regulating the moisture to 15% based on a dry basis, crushing the pea raw materials by using an airflow mill, sieving the pea raw materials by using a 200-mesh sieve, and crushing oversize materials by using the airflow mill again to obtain whole soybean powder with the particle size of more than 200 meshes, wherein the whole soybean powder retains all dietary fibers of grains and has the content of 10-30%;
3) mixing whole bean powder and water according to a weight ratio of 1:1, heating at 60 ℃ to obtain slurry, adding auxiliary materials according to a ratio of 20:1, and mixing for 2 hours to obtain the whole bean mixed slurry, wherein the auxiliary materials comprise the following raw materials in parts by weight: 0.08 part of cellulase, 0.01 part of pentosanase, 0.5 part of glucose oxidase and 0.02 part of laccase;
4) mixing rice flour and whole bean mixed slurry at a ratio of 1:1 for 5min to obtain a mixed material, regulating water content to 52% on a dry basis, mixing for 5min, and standing at room temperature for 5 min;
5) placing the mixture in a steam box at 100 deg.C, steaming for 25min to completely gelatinize starch;
6) taking out the steamed dough, placing the dough in a single-screw extruder (2 mm of an outlet die), and extruding the dough into a strip shape;
7) sequentially keeping at 4 deg.C for 2 hr and 20 deg.C for 2 hr, changing the temperature for two cycles, recrystallizing starch to obtain digestion-resistant starch, and scattering to obtain fresh wet mixed bean rice noodle.
< example 2>
The preparation method of the low GI value mixed bean rice noodles comprises the following steps:
1) cleaning a rice raw material, regulating the water content to 25% on a dry basis, moistening the rice for 6 hours, and milling the rice powder in a semi-dry state to obtain rice powder, wherein the damaged starch content of the rice powder raw material is 1% -5%;
2) cleaning mung bean raw materials, regulating the water content to 13% based on a dry basis, grinding by using a jet mill, sieving by using a 200-mesh sieve, and grinding oversize materials by using the jet mill again to obtain whole bean flour with the particle size of more than 200 meshes, wherein the whole bean flour retains all dietary fibers of grains and has the content of 10-30%;
3) mixing whole bean powder and water according to a weight ratio of 1:20, heating at 80 ℃ to obtain slurry, adding auxiliary materials according to a ratio of 40:1, and mixing for 2 hours to obtain the whole bean mixed slurry, wherein the auxiliary materials comprise the following raw materials in parts by weight: 0.8 part of cellulase, 0.081 part of pentosanase, 0.01 part of glucose oxidase and 0.02 part of laccase;
4) mixing the rice flour and the whole bean mixed slurry according to a ratio of 10:1 for 15min to obtain a mixed material, regulating the water content to 40% on a dry basis, mixing for 8min, and standing for 5min at room temperature;
5) placing the mixture in a 80 deg.C steam box, and steaming for 25min to completely gelatinize starch;
6) taking out the steamed dough, placing the dough in a single-screw extruder (2 mm of an outlet die), and extruding the dough into a strip shape;
7) sequentially keeping at 6 deg.C for 4 hr and 28 deg.C for 4 hr, changing the temperature for two cycles, recrystallizing starch to obtain digestion-resistant starch, and scattering to obtain fresh wet mixed bean rice noodle.
< example 3>
The preparation method of the low GI value mixed bean rice noodles comprises the following steps:
1) cleaning a rice raw material, regulating the water content to 35% on a dry basis, moistening the rice for 24 hours, and milling the rice powder in a semi-dry state to obtain rice powder, wherein the damaged starch content of the rice powder raw material is 1% -5%;
2) cleaning red bean raw materials, regulating the water content to 18% based on a dry basis, crushing by using an airflow mill, sieving by using a 200-mesh sieve, and crushing oversize materials by using the airflow mill again to obtain whole bean flour with the particle size of more than 200 meshes, wherein the whole bean flour retains all dietary fibers of grains and has the content of 10% -30%;
3) mixing whole bean powder and water according to a weight ratio of 1:5, heating at 40 ℃ to obtain slurry, adding auxiliary materials according to a ratio of 10:1, and mixing for 0.5h to obtain whole bean mixed slurry, wherein the auxiliary materials comprise the following raw materials in parts by weight: 0.028 part of cellulase, 0.06 part of pentosanase, 0.4 part of glucose oxidase and 0.001 part of laccase;
4) mixing the rice flour and the whole bean mixed slurry according to a ratio of 2:1 for 10min to obtain a mixed material, regulating the water content to 25% on a dry basis, mixing for 5min, and standing for 5min at room temperature;
5) placing the mixture in a steam box at 100 deg.C, steaming for 15min to completely gelatinize starch;
6) taking out the steamed dough, placing the dough in a single-screw extruder (2 mm of an outlet die), and extruding the dough into a strip shape;
7) sequentially keeping at 8 deg.C for 1 hr and 30 deg.C for 2 hr, changing the temperature for two cycles, recrystallizing starch to obtain digestion-resistant starch, and scattering to obtain fresh wet mixed bean rice noodle.
< example 4>
The preparation method of the low GI value mixed bean rice noodles comprises the following steps:
1) cleaning a rice raw material, regulating the water content to 25% on a dry basis, moistening the rice for 6 hours, and milling the rice powder in a semi-dry state to obtain rice powder, wherein the damaged starch content of the rice powder raw material is 1% -5%;
2) washing pea raw materials, regulating the moisture to 15% based on a dry basis, crushing the pea raw materials by using an airflow mill, sieving the pea raw materials by using a 200-mesh sieve, and crushing oversize materials by using the airflow mill again to obtain whole soybean powder with the particle size of more than 200 meshes, wherein the whole soybean powder retains all dietary fibers of grains and has the content of 10-30%;
3) mixing whole bean powder and water according to a weight ratio of 1:1, heating at 60 ℃ to obtain slurry, adding auxiliary materials according to a ratio of 20:1, and mixing for 2 hours to obtain the whole bean mixed slurry, wherein the auxiliary materials comprise the following raw materials in parts by weight: 0.08 part of cellulase, 0.01 part of pentosanase, 0.5 part of glucose oxidase and 0.02 part of laccase;
4) mixing the rice flour, the whole-bean mixed slurry and the auxiliary agent for 5min according to a ratio of 10:10:0.05 to obtain a mixed material, regulating the water content to 52% on a dry basis, mixing for 5min, and standing for 5min at room temperature, wherein the preparation method of the auxiliary agent comprises the following steps: dissolving phycocolloid in 1 wt% citric acid solution to form 10 wt.% solid mixed solution, stirring at 60-80 deg.C for 2 hr, and spray drying to obtain 200 μm powder adjuvant;
5) placing the mixture in a steam box at 100 deg.C, steaming for 25min to completely gelatinize starch;
6) taking out the steamed dough, placing the dough in a single-screw extruder (2 mm of an outlet die), and extruding the dough into a strip shape;
7) sequentially keeping at 4 deg.C for 2 hr and 20 deg.C for 2 hr, changing the temperature for two cycles, recrystallizing starch to obtain digestion-resistant starch, and scattering to obtain fresh wet mixed bean rice noodle.
< comparative example 1>
The preparation method of the low GI value mixed bean rice noodles comprises the following steps:
1) cleaning a rice raw material, regulating the water content to 25% on a dry basis, moistening the rice for 6 hours, and milling the rice powder in a semi-dry state to obtain rice powder, wherein the damaged starch content of the rice powder raw material is 1% -5%;
2) cleaning pea raw materials, regulating the moisture to 15% in terms of dry basis, and grinding the pea raw materials into granular whole soybean powder by a common universal mill or a stone mill;
3) mixing whole bean powder and water according to a weight ratio of 1:1, heating at 60 ℃ to obtain slurry, adding auxiliary materials according to a ratio of 20:1, and mixing for 2 hours to obtain the whole bean mixed slurry, wherein the auxiliary materials comprise the following raw materials in parts by weight: 0.08 part of cellulase, 0.01 part of pentosanase, 0.5 part of glucose oxidase and 0.02 part of laccase;
4) mixing rice flour and whole bean mixed slurry at a ratio of 1:1 for 5min to obtain a mixed material, regulating water content to 52% on a dry basis, mixing for 5min, and standing at room temperature for 5 min;
5) placing the mixture in a steam box at 100 deg.C, steaming for 25min to completely gelatinize starch;
6) taking out the steamed dough, placing the dough in a single-screw extruder (2 mm of an outlet die), and extruding the dough into a strip shape;
7) sequentially keeping at 4 deg.C for 2 hr and 20 deg.C for 2 hr, changing the temperature for two cycles, recrystallizing starch to obtain digestion-resistant starch, and scattering to obtain fresh wet mixed bean rice noodle.
< comparative example 2>
The preparation method of the low GI value mixed bean rice noodles comprises the following steps:
1) cleaning a rice raw material, regulating the water content to 25% on a dry basis, moistening the rice for 6 hours, and milling the rice powder in a semi-dry state to obtain rice powder, wherein the damaged starch content of the rice powder raw material is 1% -5%;
2) washing pea raw materials, regulating the moisture to 15% based on a dry basis, crushing the pea raw materials by using an airflow mill, sieving the pea raw materials by using a 200-mesh sieve, and crushing oversize materials by using the airflow mill again to obtain whole soybean powder with the particle size of more than 200 meshes, wherein the whole soybean powder retains all dietary fibers of grains and has the content of 10-30%;
3) mixing whole soybean powder and water according to the weight ratio of 1:1, and heating at 60 ℃ to obtain slurry;
4) mixing rice flour and the slurry at a ratio of 1:1 for 5min to obtain a mixed material, regulating water content to 52% on a dry basis, mixing for 5min, and standing at room temperature for 5 min;
5) placing the mixture in a steam box at 100 deg.C, steaming for 25min to completely gelatinize starch;
6) taking out the steamed dough, placing the dough in a single-screw extruder (2 mm of an outlet die), and extruding the dough into a strip shape;
7) sequentially keeping at 4 deg.C for 2 hr and 20 deg.C for 2 hr, changing the temperature for two cycles, recrystallizing starch to obtain digestion-resistant starch, and scattering to obtain fresh wet mixed bean rice noodle.
< comparative example 3>
The preparation method of the rice noodles comprises the following steps:
1) selecting rice raw materials to prepare rice flour, wherein the water content of the rice flour is about 10% -14%, and storing for later use;
2) adding water into rice flour, stirring, mixing, and adjusting water content of rice flour slurry to 52%;
3) allowing the rice flour slurry to flow into a flour tray of a steam rice noodle steaming machine for curing by steam;
4) taking out the steamed dough or dough sheet, placing in a single screw extruder (outlet mold 2mm), extruding into long strips, and scattering to obtain fresh wet rice noodles.
< measurement of essential Components >
The water content adopts a method specified in GB/T5497-85; the total starch is measured by adopting a detection kit; the protein adopts a Kjeldahl method; the crude fat adopts a Soxhlet extraction method specified in GB/T5512-; the ash was obtained by the method specified in GB/T22510-.
TABLE 1
Figure BDA0002713270710000071
Figure BDA0002713270710000081
As can be seen in table 1, the nutritional content of the hybrid bean powder is greatly increased compared to the commercial rice noodles. The protein content is obviously higher than that of rice flour, and the starch content is lower than that of the rice flour, so that the nutritional value of the rice flour is increased, the absorption and utilization of the protein are improved, and the reaction of blood sugar after eating is reduced.
< measurement of cooking loss >
Can reflect the cooking quality of the rice noodles, including paste soup, rehydration and the like. The measurement method is as follows:
measuring the moisture content (W) of the rice noodle sample, and weighing about 10g of the rice noodle sample (M)0) Steaming in 200mL boiling water for 2min, taking out, draining for 5min, weighing, draining rice noodle, and weighing1). Collecting the decoction, diluting to 250mL, transferring 50mL into constant weight aluminum box, drying at 105 + -2 deg.C to constant weight, and weighing (M)2) Calculating the water absorption and the cooking loss according to the formula:
Figure BDA0002713270710000082
Figure BDA0002713270710000083
TABLE 2
Water absorption rate Loss of cooking
Commercial rice noodles 45.09±0.44ab 5.00±0.34b
Example 1 43.09±0.12a 5.09±0.43b
Example 2 45.21±0.09ab 6.02±0.12c
Example 3 50.09±0.34c 4.12±0.23a
Example 4 53.57±0.65cd 3.78±0.18a
Comparative example 1 42.24±0.79a 14.33±0.03d
Comparative example 2 40.01±0.90a 14.22±0.77d
Comparative example 3 41.00±0.78a 15.09±0.22e
Note: letters indicate significance analysis of different samples; the different alphabets showed significant differences (p < 0.05).
As can be seen from Table 2, in examples 1-4, despite the addition of a relatively high amount of soy flour, the cooking loss rate of the rice noodles is still relatively low, and is controlled to be about 5%, which is close to the cooking loss of commercial rice noodles prepared from rice noodles, and thus, the preparation method of the invention can better improve the quality of the mixed-bean rice noodles. However, in practical experiments, it was found that with the addition of the flour of miscellaneous beans, the water absorption of the rice noodles decreased and the cooking loss increased significantly. The cooking loss is mainly due to the loose gel structure of the gelatinized starch and the low gel strength of the starch, so that when the gelatinized starch is heated again, part of the starch is dissolved out of the rice noodles. In comparative examples 1-3, the network structure of the starch gel was weakened by the presence of large particle fibers. While examples 1-4 improved the loosening of the high dietary fiber-derived starch network structure by colloid milling, enzymatic cross-linking, and gelling. Scores of the overall sensory evaluation suggest that a cooking loss of greater than 10% will affect the mouthfeel and daily consumption of the rice noodles.
< measurement of texture characteristics >
Texture characteristics including hardness, tackiness, recovery, elasticity, tackiness, chewiness were measured using a texture analyzer, and the results are shown in table 3.
TABLE 3
Figure BDA0002713270710000091
Note: letters indicate significance analysis of different samples; different alphabets show differences.
As can be seen from Table 3, the comparative examples 1 to 3m were significantly increased in hardness, tackiness and chewiness, and were less noticeable in changes in tackiness and elasticity and reduced in recovery with the addition of the hetero bean powder. In examples 1 to 4 of the present invention, the rice noodles added with the miscellaneous beans were moderate in hardness, reduced in restorability, increased in elasticity, and insignificant in stickiness and chewiness. The texture of the rice noodles is closer to that of commercial rice noodles prepared from rice noodles. Hardness and elasticity are two important factors reflecting the quality of rice noodles, and rice noodles with excellent quality usually have moderate hardness and high elasticity. Comparative examples 1 to 3 were too high in hardness because of the increase in protein and fiber contents of the rice noodles after addition of the hetero bean powder. In the embodiment, the grinding granularity is smaller, and the cohesion of the system is increased by adding the improved enzyme and the seaweed gel, so that the product has better hardness and elasticity.
< sensory quality measurement >
The sensory quality of the rice noodles was measured by LS/T6137-2020 rice noodles sensory evaluation method, and the results are shown in FIG. 1.
As can be seen from FIG. 1, the sensory evaluation scores of the mixed bean rice noodles in the examples are close to those of the commercial rice noodles, which shows that the overall quality of the samples prepared by the invention is equivalent to that of the commercial rice noodles in a higher acceptance range, and the sensory evaluation scores of other rice noodles are above 90 points except the rice noodle sample added with red bean powder in example 3, which is probably because the sensory evaluation scores of the rice noodles are influenced by the higher hardness of the red bean. The sensory evaluation score of the pea rice noodles in example 4 is the highest, which is probably because the addition of additives such as seaweed gel in the example further contributes to the formation of a viscoelastic network structure, so that the rice noodles obtain higher quality. The sensory evaluation scores of the comparative examples are both significantly lower than those of the commercial rice noodles and the mixed bean rice noodles in the examples, which shows that the grain size of the mixed bean flour has a large influence on the structural quality of the rice noodles, and the sensory score is higher when the grain size of the bean flour is smaller at the same addition amount. This is probably because the raw material powder of the comparative example contains hard-textured and not easily pulverized cellulose and other skin layers with larger particle size, and the large-particle size skin layer material in the mixed powder system can block the formation of starch gel network, destroy the smooth and chewy taste of the rice noodles, and increase the rough feeling thereof. The mixed bean powder has higher crushing degree, the materials formed under the action of improved enzyme, seaweed gel and the like are more uniform, and the addition amount of the bean powder can be increased under the condition of ensuring the quality of rice noodle products so as to increase the nutritive value of final products. FIG. 3 is a sectional microscope photograph of rice noodles of comparative examples 1 to 3 of the present invention.
< determination of in vitro starch hydrolysis kinetics parameters and glycemic index >
Simulating human intestinal system, measuring in vitro digestionThe conversion rate and the hydrolysis curve follow a first-order reaction equation according to which C is equal to C∞(l-e-kt) Carrying out regression fitting on the starch in-vitro hydrolysis data to obtain the hydrolysis percentage C of the kinetic parameter∞And a reaction kinetic constant k, and calculating the ratio of the area under the hydrolysis curve of the starch to the area under the glucose curve by taking the area under the glucose curve (the hydrolysis rate of the glucose is 100%) as a reference, wherein the ratio is multiplied by 100 to obtain a hydrolysis index HI, and the area under the hydrolysis curve (AUC) is according to the equation AUC ═ C ∞ (tf-t0) - (C ∞/k) {1-exp [ -k (tf-t0)]Calculate predicted glycemic index eGI according to formula eGI ═ 39.71+0.549 HI. Carbohydrate-rich foods are currently internationally classified into three categories according to the degree of impact on postprandial blood glucose: low GI food, GI less than or equal to 55; middle GI food, 55<GI is less than or equal to 70; high GI food, GI>70. The results of the inventive and comparative examples are shown in Table 4, and the digestion curves are shown in FIG. 2.
TABLE 4
Figure BDA0002713270710000101
Figure BDA0002713270710000111
Note: letters indicate significance analysis of different samples; different alphabets show significant differences.
Table 4 and figure 2 show the in vitro starch hydrolysis kinetics parameters and the in vitro digestion curves and the influence of glycemic index of rice flour prepared in different ways, respectively. From the results, it was found that the digestion rates K and eGI of the hetero bean rice noodles were significantly reduced with the addition of the hetero bean powder, compared to the commercial rice noodle sample. eGI of the pure rice flour and rice noodle is 84.34, belonging to high GI food; and eGI of the hybrid bean rice noodles in examples 1-4 are classified into 62.34, 63.13, 60.14 and 54.03, wherein examples 1-3 belong to medium GI foods and the hybrid bean rice noodles of example 4 belong to low GI foods. The hybrid bean rice noodles in the comparative examples have eGI values higher than 70, and belong to high GI foods. The method is mainly characterized in that the network structure of the coarse-grain rice noodles is greatly increased by physically improving the grain size, crosslinking the enzyme and adding the seaweed gel, starch molecules are protected in the digestion process, so that a plurality of barriers are formed between contact sites of digestive enzyme and starch, and the digestion of the starch is influenced.
The number of apparatuses and the scale of the process described herein are intended to simplify the description of the present invention. Applications, modifications and variations of the present invention will be apparent to those skilled in the art.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable in various fields of endeavor to which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described herein without departing from the general concept defined by the appended claims and their equivalents.

Claims (6)

1. The preparation method of the low GI value mixed bean rice noodle is characterized by comprising the following steps:
1) cleaning a rice raw material, conditioning the water to 25-35% on a dry basis, moistening the rice for 6-24 h, and milling the rice in a semi-dry state to obtain rice flour, wherein the damaged starch content of the rice flour raw material is 1-5%;
2) cleaning the mixed bean raw material, regulating the water content to 10-20% based on a dry basis, grinding by using an airflow mill, sieving by using a 200-mesh sieve, grinding oversize materials by using the airflow mill again to obtain the whole bean powder with the particle size of more than 200 meshes, wherein the whole dietary fiber of the grains is kept in the whole bean powder, and the content of the whole dietary fiber is 10-30%;
3) mixing whole bean flour and water according to a weight ratio of 1: 1-20, heating at 40-80 ℃ to obtain slurry, adding auxiliary materials according to a weight ratio of 10-50: 1, and mixing for 0.5-3 h to obtain whole bean mixed slurry, wherein the auxiliary materials comprise the following raw materials in parts by weight: 0.01-0.8 part of cellulase, 0.01-0.1 part of pentosanase, 0.01-0.5 part of glucose oxidase and 0.001-0.02 part of laccase;
4) mixing the rice flour and the whole bean mixed slurry according to a ratio of 10: 1-10 for 3-15 min to obtain a mixed material, tempering the water content to 20% -55% on a dry basis, mixing for 3-8 min, and standing for 3-5 min at room temperature;
5) putting the mixed material into a steam box at the temperature of 80-100 ℃ for steaming and boiling for 15-25 min to completely gelatinize starch;
6) extruding and forming the steamed dough;
7) and sequentially keeping the mixture at 0-10 ℃ for 1-4 h and 20-30 ℃ for 1-4 h, changing the circulating temperature twice, recrystallizing the starch to form digestion-resistant starch, and scattering the starch to obtain the fresh wet mixed bean rice noodles.
2. The method for preparing the low GI value hetero-bean rice noodle according to claim 1, wherein the step 6) is performed by extrusion molding with a single screw extruder, and the size of the outlet die of the single screw extruder is 1 to 3 mm.
3. The method of preparing a low GI value hetero-bean rice noodle of claim 1 wherein the hetero-beans comprise peas, mung beans, red beans, kidney beans, lentils.
4. The method of preparing the low GI value hetero-bean rice noodle of claim 1, wherein the step 7) is performed by holding at 4 ℃ for 2 hours, holding at 20 ℃ for 2 hours, and changing the circulating temperature twice.
5. The method for preparing the low GI value hetero-bean rice noodle according to claim 1, wherein an auxiliary agent is further mixed in the step 4), the weight ratio of the rice flour, the whole bean mixed slurry and the auxiliary agent is 10: 1-10: 0.05, and the preparation method of the auxiliary agent comprises the following steps: dissolving phycocolloid in a citric acid solution with the mass fraction of 1% to form a mixed solution with the solid content of 10 wt.%, stirring at 60-80 ℃ for 2h, and preparing the powdery auxiliary agent with the particle size of 200 mu m by adopting a spray drying method.
6. The method of producing a low GI value hetero-soy rice noodle according to any one of claims 1 to 5.
CN202011064205.8A 2020-09-30 2020-09-30 Preparation method of low GI value mixed bean rice noodles Pending CN112155157A (en)

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