CN112869011A - Method for making low-GI (glycemic index) coarse cereal noodles - Google Patents

Method for making low-GI (glycemic index) coarse cereal noodles Download PDF

Info

Publication number
CN112869011A
CN112869011A CN202110103070.XA CN202110103070A CN112869011A CN 112869011 A CN112869011 A CN 112869011A CN 202110103070 A CN202110103070 A CN 202110103070A CN 112869011 A CN112869011 A CN 112869011A
Authority
CN
China
Prior art keywords
raw materials
noodles
cereal noodles
coarse cereal
dough
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202110103070.XA
Other languages
Chinese (zh)
Inventor
张鑫
任元元
孟资宽
邹育
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Sichuan Food Fermentation Industry Research and Design Institute
Original Assignee
Sichuan Food Fermentation Industry Research and Design Institute
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Sichuan Food Fermentation Industry Research and Design Institute filed Critical Sichuan Food Fermentation Industry Research and Design Institute
Priority to CN202110103070.XA priority Critical patent/CN112869011A/en
Publication of CN112869011A publication Critical patent/CN112869011A/en
Pending legal-status Critical Current

Links

Images

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
    • 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
    • A23L29/03—Organic compounds
    • A23L29/045—Organic compounds containing nitrogen 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
    • 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
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
    • 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

Abstract

The invention relates to the technical field of food processing, belongs to a processing method of noodles, and particularly relates to a manufacturing method of low-GI coarse cereal noodles. The method comprises the following steps: 1) taking quinoa, buckwheat, oat and highland barley as raw materials, mixing the raw materials and then crushing the raw materials; 2) performing microwave pre-gelatinization treatment on the raw materials, and adding a quality modifier and salt before the pre-gelatinization operation; 3) adding water into the pre-gelatinized raw materials, performing vacuum dough kneading, taking out the dough in a dough kneading machine, and standing; 4) putting the proofed material into a double-screw extruder for extrusion, and putting the extruded noodles into a steam pot for cooking; 5) taking out the noodles from the steam kettle, and drying with hot air. The invention is prepared by pure coarse cereal powder, the coarse cereal accounts for 100%, the nutrient content is rich, the GI value is far lower than that of the traditional wheat noodles, and the invention is suitable for edible people including patients with obesity and diabetes.

Description

Method for making low-GI (glycemic index) coarse cereal noodles
Technical Field
The invention relates to the technical field of food processing, belongs to a processing method of noodles, and particularly relates to a manufacturing method of low-GI coarse cereal noodles.
Background
In recent years, with the continuous improvement of living standard and the change of dietary structure of people, the dietary structure of residents in China is changed greatly, and the incidence of diseases such as diabetes, obesity, hypertension, hyperlipidemia and the like is increased. The number of diabetes patients in China accounts for about 25 percent of the total number of diabetes patients in the world, the diabetes patients are the countries which are generally accepted to increase the most rapidly, and the prevention and the control of diabetes are an urgent task in China.
The Glycemic Index (GI) is the ratio of the incremental area under the postprandial blood glucose response curve for 50g of available carbohydrates within 2 hours to the incremental area under the postprandial blood glucose response curve for a standard food containing the same amount of available carbohydrates, and is an index for measuring the degree of increase in blood glucose by the available carbohydrates in the food.
The noodles are one of the important staple foods in China, and the traditional noodles mainly take wheat flour as a raw material, have high GI value and are not suitable for special people such as diabetes, obesity and the like. The minor cereal noodles contain various vitamins and rich dietary fibers, have the functions of promoting digestion, reducing blood sugar and blood fat, losing weight and enhancing disease resistance, have GI value less than 55 and belong to low GI foods, so the minor cereal noodles also become a hotspot for research and development of the current minor cereal foods.
However, since the minor cereals do not contain gluten protein, and a gluten network structure is difficult to form, common minor cereal noodles are all prepared by adding a proper amount of minor cereal powder into wheat flour, so that the minor cereal noodles in the current market mainly comprise highland barley noodles, buckwheat noodles, oat noodles and the like, the content of minor cereals is about 30-40%, and the proportion of minor cereals is not high.
Disclosure of Invention
The invention aims to provide a method for making low-GI high-content coarse cereal noodles, aiming at the problems that the traditional noodles have higher GI value and are not beneficial to being eaten by obese and diabetic patients, the existing coarse cereal noodles have low coarse cereal content, and after the coarse cereal content is increased, the noodles are not easy to form, are easy to break and make soup muddy, and the cooking loss is high; the noodles prepared by the method have the advantages that the content of coarse cereals reaches 100%, the noodles are not broken, the cooking loss rate is low, the noodles are prepared from pure coarse cereal powder, the coarse cereal accounts for 100%, the nutritional ingredients are rich, the GI value is far lower than that of the traditional wheat noodles, and the noodles are suitable for edible people including patients with obesity and diabetes.
In order to achieve the purpose, the specific technical scheme of the invention is as follows:
a preparation method of low GI coarse cereal noodles comprises the following steps:
1) taking quinoa, buckwheat, oat and highland barley as raw materials, mixing the raw materials and then crushing the raw materials;
2) performing microwave pre-gelatinization treatment on the raw materials, and adding a quality modifier and salt before the pre-gelatinization operation;
3) adding water into the pre-gelatinized raw materials, performing vacuum dough kneading, taking out the dough in a dough kneading machine, and standing;
4) putting the proofed material into a double-screw extruder for extrusion, and putting the extruded noodles into a steam pot for cooking;
5) taking out the noodles from the steam kettle, and drying with hot air. Weighing and packaging the dried noodles to obtain finished products.
As a better embodiment in the application, the mass ratio of the quinoa, the buckwheat, the oat and the highland barley in the raw materials is 5-6:2-1:0.5-1.5: 0.5-1.5.
As a better embodiment in the application, the particle size of the crushed material in the step 1) is 80-100 meshes.
As a preferred embodiment of the present application, the conditions of the microwave pre-gelatinization treatment in the step 2) are that the microwave power is 300W and the treatment time is 3-5 min.
As a preferred embodiment of the present application, the modifying agent in step 2) is a mixture of whey protein, ovalbumin, inulin, saponin and Konjac Glucomannan (KGM), and the mass ratio of the mixture is 25-35: 20-30:13-23:10-20:7-17.
As a better embodiment in the application, the addition amounts of the quality improver and the salt in the step 2) are respectively 4-8% and 2-4% in terms of the mass percentage of the raw materials.
As a better embodiment in the application, the adding amount of the water in the step 3) is 37-42% of the mass of the raw materials, the dough kneading vacuum degree is 0.03-0.08MPa, the dough kneading time is 12-15min, and the dough standing time is 40-60 min.
As a preferred embodiment of the present application, the temperature of the first zone and the temperature of the second zone of the twin-screw extruder in the step 4) are 30-40 ℃ and 65-85 ℃.
As a better embodiment in the application, the cooking temperature in the step 4) is 95-98 ℃, and the cooking time is 6-8 min.
As a better embodiment in the application, the temperature of hot air drying is 45-60 ℃, the drying air speed is 3m/s, and the drying time is 50-60 min.
Compared with the prior art, the positive effects of the invention are as follows:
the invention is prepared by pure coarse cereal powder, the proportion of coarse cereals is up to 100%, the nutrition ingredients are rich, and the GI value is far lower than that of the traditional wheat noodles, and the invention is suitable for edible people including obesity and diabetes patients.
And secondly, because the gluten protein content in the coarse cereals is low, the high-content coarse cereal noodles have the problems of difficult forming, easy breaking, soup mixing and the like. The invention effectively solves the problems by adopting the processes of microwave pre-gelatinization treatment, adding of a composite quality modifier, vacuum dough kneading, twin-screw extrusion, steam re-steaming and the like, and the prepared noodles and coarse cereals have the content of 100 percent, do not turbid soup and break noodles and have low steaming loss rate.
And thirdly, ovalbumin, lactalbumin, inulin, saponin and KGB are used as quality modifiers to replace additives such as sodium alginate, dietary alkali and the like which are commonly used in the industry, so that the egg white powder is safer to eat. Because the minor cereal flour is lack of the gluten protein, a gluten network is not easy to form, and the invention can play a role of replacing the gluten protein by adding the ovalbumin and the lactalbumin, and simultaneously reduces the digestion characteristic of the starch and the glycemic index. Inulin, saponin and KGM are used as natural hydrophilic colloids, and after the inulin, the saponin and the KGM are added into coarse cereal flour, the direct interaction of exogenous protein and starch is effectively promoted, a stable space network structure is formed, and the binding force among starch molecules is increased; meanwhile, the starch is used as a hydrophilic colloid of the starch, the swelling property is high, the formed gel can effectively slow down the digestion rate of the starch, and the glycemic index is reduced.
And (IV) the double screws used in the invention have lower extrusion temperature, so that the loss of nutrient substances in the coarse cereals can be effectively reduced in the extrusion process, the nutrient substances in the coarse cereal flour can be retained to the maximum extent, and the contents of phenols and flavonoids substances are higher. And by the microwave pre-gelatinization and steam re-steaming process, the problem of insufficient gelatinization degree caused by low extrusion temperature of the coarse cereal noodles is effectively solved, so that the prepared noodles are not muddy with soup, and the steaming loss rate is low.
Description of the drawings:
fig. 1 is a data graph comparing the GI values of the low GI minor cereal noodles prepared in example 1 and commercially available noodles.
FIG. 2 Effect of type and amount of modifier on noodle cooking quality
FIG. 3 shows the influence of the type and amount of the improving agent on the noodle breakage rate
Detailed Description
A preparation method of low GI coarse cereal noodles comprises the following steps:
1) taking quinoa, buckwheat, oat and highland barley as raw materials, mixing the raw materials and then crushing the raw materials; the weight ratio of quinoa, buckwheat, oat and highland barley in the raw materials is 5-6:2-1:0.5-1.5: 0.5-1.5.
2) Performing microwave pre-gelatinization treatment on the raw materials, and adding a quality modifier and salt before the pre-gelatinization operation;
3) adding water into the pre-gelatinized raw materials, performing vacuum dough kneading, taking out the dough in a dough kneading machine, and standing;
4) putting the proofed material into a double-screw extruder for extrusion, and putting the extruded noodles into a steam pot for cooking;
5) taking out the noodles from the steam kettle, and drying with hot air. Weighing and packaging the dried noodles to obtain finished products.
The particle size of the crushed material in the step 1) is 80-100 meshes.
The conditions of the microwave pre-gelatinization treatment in the step 2) are that the microwave power is 300W, and the treatment time is 3-5 min.
The modifying agent in the step 2) is a mixture of whey protein, ovalbumin, inulin, saponin and KGM, and the mass ratio of the modifying agent to the total weight of the modifying agent is 25-35: 20-30:13-23:10-20:7-17.
The addition amounts of the quality improver and the salt in the step 2) are respectively 4-8% and 2-4% by mass of the raw materials.
The adding amount of water in the step 3) is 37-42% of the raw material mass, the dough kneading vacuum degree is 0.03-0.08MPa, the dough kneading time is 12-15min, and the dough standing time is 40-60 min.
In the step 4), the temperature of the first extrusion zone of the double-screw extruder is 30-40 ℃, and the temperature of the second extrusion zone is 65-85 ℃. The cooking temperature in the step 4) is 95-98 ℃, and the cooking time is 6-8 min.
The hot air drying temperature is 45-60 deg.C, the drying air speed is 3m/s, and the drying time is 50-60 min.
The embodiments of the present invention are described below with reference to specific embodiments, and other advantages and effects of the present invention will be easily understood by those skilled in the art from the disclosure of the present specification. The invention is capable of other and different embodiments and of being practiced or of being carried out in various ways, and its several details are capable of modification in various respects, all without departing from the spirit and scope of the present invention. It is to be noted that the features in the following embodiments and examples may be combined with each other without conflict.
Example 1:
a preparation method of low GI coarse cereal noodles comprises the following steps: taking quinoa, buckwheat, oat and highland barley as raw materials (calculated by 100kg of raw materials), wherein the mass ratio of the quinoa, the buckwheat, the oat and the highland barley is 5:2:1: 1; the raw materials are mixed and crushed to pass through a 80-mesh sieve. And (3) carrying out microwave pre-gelatinization treatment on the crushed raw materials, wherein the microwave power is 300W, and the treatment time is 3.5 min. Based on the mass of the raw materials, 5% of quality modifier and 3% of salt are added before the pre-gelatinization treatment, the modifier comprises whey protein, ovalbumin, inulin, saponin and KGM, and the mass ratio is 30: 25: 18: 15: 12. after pre-gelatinization, adding water (the addition amount of water is 40% of the raw material mass) into the powder for vacuum kneading, wherein the kneading vacuum degree is 0.05MPa, and the kneading time is 13 min; taking out the dough kneading machine, and standing for 45 min; after dough rising, the materials are put into a double-screw extruder for extrusion, and the temperature of the first extrusion zone is 35 ℃ and the temperature of the second extrusion zone is 70 ℃. Placing the extruded noodles into a steam pot for 7min at a steam temperature of 95 deg.C. Taking out the noodles from the steam kettle, and drying with hot air at 50 deg.C for 55min at 3 m/s. Weighing and packaging the dried noodles to obtain finished products.
Example 2:
a preparation method of low GI coarse cereal noodles comprises the following steps: taking quinoa, buckwheat, oat and highland barley as raw materials (calculated by 100kg of raw materials), wherein the mass ratio of the quinoa, the buckwheat, the oat and the highland barley is 5:1:1: 1; mixing the raw materials, crushing, and sieving with a 80-mesh sieve; and (3) carrying out microwave pre-gelatinization treatment on the crushed raw materials, wherein the microwave power is 300W, and the treatment time is 4 min. Based on the mass of the raw materials, 6% of quality modifier and 3% of salt are added before the pre-gelatinization treatment, the modifier comprises whey protein, ovalbumin, inulin, saponin and KGM, and the mass ratio is 30: 25: 18: 15: 12. after pre-gelatinization, adding water (the addition amount of water is 41%) into the powder for vacuum kneading, wherein the kneading vacuum degree is 0.05MPa, and the kneading time is 13 min; taking out the dough kneading machine, and standing for 45 min; after dough rising, the materials are put into a double-screw extruder for extrusion, and the temperature of the first extrusion zone is 35 ℃ and the temperature of the second extrusion zone is 70 ℃. Placing the extruded noodles into a steam pot for 7min at a steam temperature of 95 deg.C. Taking out the noodles from the steam kettle, and drying with hot air at 50 deg.C for 55min at 3 m/s. Weighing and packaging the dried noodles to obtain finished products.
Example 3:
a preparation method of low GI coarse cereal noodles comprises the following steps: taking quinoa, buckwheat, oat and highland barley as raw materials (calculated by 100kg of the raw materials), wherein the mass ratio of the quinoa, the buckwheat, the oat and the highland barley is 6:1:1: 1; mixing the raw materials, crushing, and sieving with a 80-mesh sieve; and (3) carrying out microwave pre-gelatinization treatment on the crushed raw materials, wherein the microwave power is 300W, and the treatment time is 5 min. Based on the mass of the raw materials, 6% of quality modifier and 3% of salt are added before the pre-gelatinization treatment, the modifier comprises whey protein, ovalbumin, inulin, saponin and KGM, and the mass ratio is 30: 25: 18: 15: 12. after pre-gelatinization, adding water (the addition amount of water is 41%) into the powder for vacuum kneading, wherein the kneading vacuum degree is 0.05MPa, and the kneading time is 13 min; taking out the dough from the dough mixer, and standing for 45 min; after dough rising, the materials are put into a double-screw extruder for extrusion, and the temperature of the first extrusion zone is 35 ℃ and the temperature of the second extrusion zone is 70 ℃. Placing the extruded noodles into a steam pot for 7min at a steam temperature of 95 deg.C. Taking out the noodles from the steam kettle, and drying with hot air at 50 deg.C for 55min at 3 m/s. Weighing and packaging the dried noodles to obtain finished products.
The noodles prepared in examples 1 to 3 were spot-checked, and the average value thereof was measured, and the specific results were as follows:
TABLE 1 basic ingredients in the product
Figure BDA0002916328320000071
Figure BDA0002916328320000081
Two types of noodles are purchased from a market at will, GI values of the noodles are compared with those of the application, and specific results are shown in figure 1. Compared with two commercially available noodles, the product has the GI value of only about 33 which is far lower than those of the other two noodles, so that the product is suitable for being eaten by patients with diabetes and obesity besides normal people.
Comparative example 1:
the preparation method of the low-GI coarse cereal noodles is the same as that in the example 1, except that the microwave pre-gelatinization treatment step in the example 1 is eliminated. Namely, the direct powder is added with water for subsequent treatment.
TABLE 1 influence of microwave Pre-gelatinization treatment time on DSC characteristic value of coarse cereal flour
Sample (I) T0/℃ TP/℃ TC/℃ TC-T0/℃ △H/(J·g-1)
Microwave pre-gelatinized coarse cereal powder 73.02±0.3 85.79±0.2 89.65±0.2 16.63±0.2 11.794±0.1
Unprocessed coarse cereal powder 70.03±0.2 81.55±0.3 84.49±0.1 14.46±0.2 9.645±0.2
Coarse cereal powder subjected to pre-gelatinization treatment and T thereof0、TP、TC、TC-T0Are all higher than the untreated coarse cereal powder. Passing through a microwave stationAfter being treated, the crystal structure in the coarse cereal starch is damaged, and part of amylopectin is degraded, so that the starch granule molecules are disorderly arranged and can be easily gelatinized.
Test 1:
the effect of the amount of the quality-improving agent added on the free-SH, total-SH and S-S bonds in the sample was measured by taking the preparation method described in example 1 as an example, and the specific results are shown in Table 2:
TABLE 2 Change in the amount of quality improver added to the free-SH, total-SH, and S-S bonds in the samples
Product name free-SH/umol/g Total-SH/umol/g S-S/umol/g
1# (addition amount: 2%) 0.75±0.01 17.14±0.14 8.34±0.08
2# (addition amount: 4%) 0.78±0.05 18.23±0.15 8.65±0.11
3# (addition amount: 6%) 0.84±0.04 18.45±0.18 8.73±0.14
4# (addition amount: 8%) 0.88±0.05 18.66±0.16 8.74±0.19
5# (addition amount: 10%) 0.91±0.03 18.45±0.13 8.65±0.15
6# (addition amount: 12%) 0.94±0.05 18.31±0.11 8.23±0.15
7# (addition amount 0%) 0.62±0.02 16.15±0.12 6.88±0.12
In the gluten network structure, a skeletal structure of the gluten network is formed mainly by the interaction between disulfide bonds and other molecules, thereby forming the viscoelastic properties peculiar to gluten proteins. Because the gluten protein content in the coarse cereals is less, the quality modifiers whey protein and ovalbumin are added to serve as foreign proteins, and inulin, saponin and konjac glucomannan serve as protein cross-linking agents, so that the content of disulfide bonds in the noodles can be effectively increased, the formation of a protein network is promoted, and the defect that the coarse cereal noodles are not easy to form is overcome.
And (3) testing 2:
the influence of the amount of the quality-improving agent added on the product texture characteristics was measured by taking the preparation method described in example 1 as an example, and the specific results are shown in Table 3:
TABLE 3 influence of the amount of quality improver added on the texture Properties of the product
Figure BDA0002916328320000091
Figure BDA0002916328320000101
And (3) testing:
the influence of the amount of the quality-improving agent added on the cooking quality of the product was measured by taking the preparation method described in example 1 as an example, and the specific results are shown in table 4:
TABLE 4 influence of the ratio of quality-improving agents on the cooking quality of the product
Figure BDA0002916328320000102
And (4) testing:
the preparation method described in example 1 is used as a reference, the difference is only that the formula of the modifying agent is changed, the other steps are the same as the example 1, the influence of the addition amount of the single modifying agent on the cooking quality and the strip breakage rate of the product is measured, and the specific results are shown in a figure 2 and a figure 3:
as is clear from FIGS. 2 and 3, the addition of a single modifying agent has a problem that the addition concentration is high and the effect is not significant. After the three natural hydrophilic colloids are used in a composite mode, the gel performance of the noodles can be effectively improved, the addition amount of the quality improver is reduced, and the product quality is improved through the synergistic effect of the colloids.
The foregoing basic embodiments of the invention and their various further alternatives can be freely combined to form multiple embodiments, all of which are contemplated and claimed herein. In the scheme of the invention, each selection example can be combined with any other basic example and selection example at will. Numerous combinations will be known to those skilled in the art.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.

Claims (10)

1. A method for making low GI coarse cereal noodles is characterized by comprising the following steps:
1) taking quinoa, buckwheat, oat and highland barley as raw materials, mixing the raw materials and then crushing the raw materials;
2) performing microwave pre-gelatinization treatment on the raw materials, and adding a quality modifier and salt before the pre-gelatinization operation;
3) adding water into the pre-gelatinized raw materials, performing vacuum dough kneading, taking out the dough in a dough kneading machine, and standing;
4) putting the proofed material into a double-screw extruder for extrusion, and putting the extruded noodles into a steam pot for cooking;
5) taking out the noodles from the steam kettle, and drying with hot air.
2. The method for producing low-GI minor cereal noodles according to claim 1, wherein: the mass ratio of quinoa, buckwheat, oat and highland barley is 5-6:2-1:0.5-1.5: 0.5-1.5.
3. The method for producing low-GI minor cereal noodles according to claim 1, wherein: the particle size of the crushed material in the step 1) is 80-100 meshes.
4. The method for preparing low GI cereal noodles according to claim 1, wherein the conditions of the microwave pre-gelatinization in the step 2) are that the microwave power is 300W and the treatment time is 3-5 min.
5. The method for producing low-GI minor cereal noodles according to claim 1, wherein: the modifying agent in the step 2) is a mixture of whey protein, ovalbumin, inulin, saponin and glucomannan, and the mass ratio of the modifying agent to the total weight of the mixture is 25-35: 20-30:13-23:10-20:7-17.
6. The method for producing low-GI minor cereal noodles according to claim 1, wherein: the addition amounts of the quality improver and the salt in the step 2) are respectively 4-8% and 2-4% by mass of the raw materials.
7. The method for producing low-GI minor cereal noodles according to claim 1, wherein: the adding amount of water in the step 3) is 37-42% of the raw material mass, the dough kneading vacuum degree is 0.03-0.08MPa, the dough kneading time is 12-15min, and the dough standing time is 40-60 min.
8. The method for producing low-GI minor cereal noodles according to claim 1, wherein: in the step 4), the temperature of the first extrusion zone of the double-screw extruder is 30-40 ℃, and the temperature of the second extrusion zone is 65-85 ℃.
9. The method for producing low-GI minor cereal noodles according to claim 1, wherein: the cooking temperature in the step 4) is 95-98 ℃, and the cooking time is 6-8 min.
10. The method for producing low-GI minor cereal noodles according to claim 1, wherein: the hot air drying temperature is 45-60 deg.C, the drying air speed is 3m/s, and the drying time is 50-60 min.
CN202110103070.XA 2021-01-26 2021-01-26 Method for making low-GI (glycemic index) coarse cereal noodles Pending CN112869011A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202110103070.XA CN112869011A (en) 2021-01-26 2021-01-26 Method for making low-GI (glycemic index) coarse cereal noodles

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202110103070.XA CN112869011A (en) 2021-01-26 2021-01-26 Method for making low-GI (glycemic index) coarse cereal noodles

Publications (1)

Publication Number Publication Date
CN112869011A true CN112869011A (en) 2021-06-01

Family

ID=76053200

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202110103070.XA Pending CN112869011A (en) 2021-01-26 2021-01-26 Method for making low-GI (glycemic index) coarse cereal noodles

Country Status (1)

Country Link
CN (1) CN112869011A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113287717A (en) * 2021-06-10 2021-08-24 北京万莱康营养与健康食品科学技术研究院有限公司 Low-GI (glycemic index) brewing instant noodles and preparation method thereof
CN113349332A (en) * 2021-05-25 2021-09-07 四川省食品发酵工业研究设计院有限公司 Method for manufacturing low-salt silver wire hollow noodles
CN114209008A (en) * 2021-12-21 2022-03-22 河北同福健康产业有限公司 Low-GI buckwheat fine dried noodles and preparation method thereof
CN115316650A (en) * 2022-07-25 2022-11-11 湖北工业大学 Slow-digestion pearl rice ball containing resistant compound and preparation method thereof
CN115997889A (en) * 2022-12-19 2023-04-25 南昌大学 Noodles with blood sugar regulating effect and preparation method thereof

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101050240A (en) * 2007-05-09 2007-10-10 重庆昊元生物产业（集团）有限公司 Process for preparing modified starch
CN101167536A (en) * 2007-11-27 2008-04-30 江南大学 Method for preparing edible film with whey protein as matrix
CN101836709A (en) * 2010-06-22 2010-09-22 西昌航飞苦荞科技发展有限公司 Tartary buckwheat noodles and preparation method thereof
CN103598595A (en) * 2013-11-11 2014-02-26 四川大学 Instant mulberry leaf wheat gluten slices and preparation method thereof
CN111034916A (en) * 2019-12-20 2020-04-21 山西省农业科学院农产品加工研究所 Vacuum extrusion noodles with high coarse cereal content and low additive and preparation method thereof
CN111406800A (en) * 2020-05-22 2020-07-14 玛士撒拉（上海）医疗科技有限公司 Low-GI yogurt suitable for diabetics and preparation method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101050240A (en) * 2007-05-09 2007-10-10 重庆昊元生物产业（集团）有限公司 Process for preparing modified starch
CN101167536A (en) * 2007-11-27 2008-04-30 江南大学 Method for preparing edible film with whey protein as matrix
CN101836709A (en) * 2010-06-22 2010-09-22 西昌航飞苦荞科技发展有限公司 Tartary buckwheat noodles and preparation method thereof
CN103598595A (en) * 2013-11-11 2014-02-26 四川大学 Instant mulberry leaf wheat gluten slices and preparation method thereof
CN111034916A (en) * 2019-12-20 2020-04-21 山西省农业科学院农产品加工研究所 Vacuum extrusion noodles with high coarse cereal content and low additive and preparation method thereof
CN111406800A (en) * 2020-05-22 2020-07-14 玛士撒拉（上海）医疗科技有限公司 Low-GI yogurt suitable for diabetics and preparation method thereof

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
刘敏等: "魔芋胶对莲藕淀粉糊化和流变特性的影响", 《食品与发酵工业》 *
吕佳琪等: "杂粮面条的种类及改良方法研究进展", 《现代食品》 *
饶志娟等: "功能性食品基料――菊粉的研究进展", 《中国甜菜糖业》 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113349332A (en) * 2021-05-25 2021-09-07 四川省食品发酵工业研究设计院有限公司 Method for manufacturing low-salt silver wire hollow noodles
CN113287717A (en) * 2021-06-10 2021-08-24 北京万莱康营养与健康食品科学技术研究院有限公司 Low-GI (glycemic index) brewing instant noodles and preparation method thereof
CN114209008A (en) * 2021-12-21 2022-03-22 河北同福健康产业有限公司 Low-GI buckwheat fine dried noodles and preparation method thereof
CN115316650A (en) * 2022-07-25 2022-11-11 湖北工业大学 Slow-digestion pearl rice ball containing resistant compound and preparation method thereof
CN115316650B (en) * 2022-07-25 2023-10-24 湖北工业大学 Slow digestion pearl powder ball containing resistant compound and preparation method thereof
CN115997889A (en) * 2022-12-19 2023-04-25 南昌大学 Noodles with blood sugar regulating effect and preparation method thereof

Similar Documents

Publication Publication Date Title
CN112869011A (en) Method for making low-GI (glycemic index) coarse cereal noodles
AU2004281184C1 (en) Reduced digestible carbohydrate food having reduced blood glucose response
Menon et al. Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content
CN108925831A (en) The processing method that a kind of extrusion modification coarse cereal powder improves full coarse cereals wheat flour food quality
CN109757647A (en) A kind of low GI of highland barley squeezes noodles and preparation method thereof
WO2019163965A1 (en) Starch with high dietary fiber content suitably usable in foods and beverages
CN108740757A (en) A kind of barley nutritional coarse cereals instant noodle and its processing method
CN104920970A (en) A production method of noodles suitable for patients with diabetic complications
CN111084324A (en) Flour product with low glycemic index and preparation method thereof
CN109007600A (en) A kind of preparation method of high rehydration type recombination rice
EP3632219A1 (en) Low-carbohydrate noodle mix
CN112450372A (en) Production and processing technology of high-content coarse cereal noodles
CN114698778B (en) Low-sugar-rise instant cereal noodles and preparation method thereof
CN110122769A (en) A method of improving the fresh noodle quality of millet
CN102894289A (en) Preparation method for cooking-resistant high resistance starch texturized rice
US20090252844A1 (en) High fiber pasta
CN113875924A (en) Coarse grain rice noodles and making method thereof
CN112021510A (en) Low-GI instant rice noodles containing high-resistance starch and preparation method thereof
EP3135121A1 (en) Noodles and a method for the preparation of noodles
AU2011213709B2 (en) Reduced digestible carbohydrate food having reduced blood glucose response
US20090252843A1 (en) High fiber flour-based system
Guan et al. Effects of soluble soybean polysaccharide on cooking and eating quality of dry rice noodles under single-and twin-screw extrusions
Zhao et al. Effect of partial substitution of wheat flour with kiwi starch on dough rheology, microstructure, the quality attributes and shelf life of Chinese steamed bread
CN109770220A (en) A kind of full powder vermicelli of barley and preparation method thereof
CN115633755B (en) Slow-sugar low-GI wheat flour product composition and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20210601

RJ01 Rejection of invention patent application after publication