CN113875930A - 一种低升糖指数全谷物青稞面条及其制备方法 - Google Patents
一种低升糖指数全谷物青稞面条及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种低升糖指数全谷物青稞面条及其制备方法。本发明将生青稞粉和抹茶粉混合进行湿热处理，所得全谷物青稞抹茶复合粉与全麦粉、食盐、面筋改良剂和水预混后和成面团，熟化，面条机压延切条，制备得到青稞面条。本发明所述方法可显著提高面条的抗消化成分，获得低GI全谷物青稞面条，同时改善了面条的蛋白含量、口感爽滑度等感官指标。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种低升糖指数全谷物青稞面条及其制备方法。
背景技术
饮食结构不合理、能量摄入消耗不均衡是造成慢性代谢性疾病的主要原因，阻碍了人类健康和寿命的发展。合理优化饮食中的营养成分以预防慢性代谢性疾病的发生已经成为食品科学和营养学领域的研究热点。《新英格兰医学杂志》最新研究指出，通过长期低血糖负荷膳食干预可以改善人体肠道微生物菌群的多样性，促进胃肠道健康，增强人体免疫力，起到预防和控制肥胖等疾病的作用(FRANK B,JOANN E et al.Diet lifestyle,andthe risk of type 2diabetes mellitus in women[J].The New England Journal ofMedicine,2001,345(11):790-797)。可见，通过创制具有低升糖指数营养特性的新型功能食品是预防慢性代谢性疾病行之有效的方法。
面条作为一种由小麦粉加工而成的传统美食，在我国居民饮食结构中占据了重要地位。目前市面上面条一般由小麦粉、食盐、食用碱等为原料，经和面、熟化、压延、切条等工序制作而成。但由于小麦粉中快消化淀粉含量高，可迅速被酶解为葡萄糖并释放到血液中，从而引起高水平血糖应答，导致面条不符合现代营养健康的需求(MARTI J F,JORDI S S,et al.Effect of the glycemic index of the diet on weight loss,modulation ofsatiety,inflammation,and other metabolic risk factors:a randomized controlledtrial[J].The American Journal of Clinical Nutrition,2014,100(27):27-35)。因此，创制低血糖应答水平的营养健康面条是突破传统面条加工领域的发展新方向。目前的研究表明可通过向面条体系中引入杂粮或功能因子，调控其在人体胃肠道中的消化、吸收和代谢，能赋予产品低血糖生成水平的营养功能。但这同时存在着许多诸如功能因子活性低、产品口感粗糙、蒸煮性能差等品质问题。因此，从原材料设计角度，通过对其进行配比优化以及预处理，运用食品组分之间相互作用来协同调控其营养和品质特性，在实现低消化性能和低GI的同时，创制出具有现实应用价值的高品质健康食品十分关键。
青稞是一种生长在高原地区的粗粮作物，富含多种营养成分，比如膳食纤维、蛋白质、矿物质和氨基酸等，此外还包含β-葡聚糖、酚类物质和植物甾醇等营养功能因子，其中β-葡聚糖含量高达8.72％，远高于其他谷物，此外，β-葡聚糖可以起到清除血清葡萄糖和降低血清脂质的作用，以及降低胰岛素抗性和预防高脂肪引起的动脉硬化等疾病(SHEN Y B,ZHANG H,et al.In Vitro and In Vivo Antioxidant activity of PolyphenolsExtracted from Black Highland Barley[J].Food Chemistry,2016,194(12):1003-1012)。目前以青稞为原料制作的杂粮面条，由于其淀粉含量和粗纤维含量较高，导致其存在着消化率高、血糖反应快和口感粗糙等缺点，不符合现代营养健康理念。因此，通过适当的加工技术协同引入功能因子来调控青稞的消化性能和血糖生成水平，不仅可以弥补青稞营养缺陷，更具有较高的应用价值。抹茶是一种很受欢迎的营养食品成分，其儿茶素(EGCG)含量极高，是普通绿茶的137倍，具有很高的清除自由基和金属螯合活性(LAURAB.Polyphenols:Chemistry,dietary Sources,metabolism,and nutritionalsignificance[J].Nutrition Reviews,1998,56(11):317-333)。此外，本团队研究成果显示儿茶素分子可以和淀粉链之间通过氢键和疏水相互作用形成的特异性非共价键发生聚合，从而提高淀粉的抗消化性能(ZENG X X,LI T J,et al.Printability improvement ofrice starch gel via catechin and procyanidin in hot extrusion 3D printing[J].Food Hydrocolloids,2021,121)。湿热处理(Heat moisture treatment，HMT)作为一种物理加工技术，具有安全性、高效性、绿色环保的特点，广泛应用于绿色加工领域。利用湿热处理过程中热能和水分子的协同作用，促进组分间相互作用可促进抗消化淀粉的形成，从而为降低血糖生成水平提供可能(ZHOU S,YAN H,et al.Effect of heat-moisturetreatment on the digestibility and physicochemical in vitro properties ofstarch-hydrocolloid complexes[J].Food Hydrocolloids,2020,10(5)7-36)。同时，本团队研究结果显示湿热处理后全谷物青稞可以降低高脂饮食大鼠的血糖血脂水平，促进肠道益生菌的增殖和生长，特别是短链脂肪酸产生菌，以抵抗肥胖(ZHENG B,ZHONG S,etal.Understanding the nutritional functions of thermally-processed whole grainhighland barley in vitro and in vivo[J].Food Chem,2020,310(12):59-79)。但原青稞以及湿热处理后的青稞中醇溶蛋白含量均较低，不能形成面筋结构，制成的面条缺乏良好的口感。因此，必须通过添加改良剂，提高面团复配体系中的面筋含量，改善青稞面条粗糙的口感以提高青稞面条的品质。谷氨酰胺转氨酶是一种可以促进蛋白质分子间发生交联的酶，改善面筋黏弹性，提高面团品质。大豆蛋白是一种从大豆中提取出来的蛋白质，可以作为抗氧化剂以清除自由基，经谷氨酰胺转氨酶处理之后其凝胶特性会得到显著增强。目前，利用谷氨酰胺转氨酶以及大豆蛋白协同调控面条面筋含量的研究暂未见报道。
发明内容
为解决现有技术的缺点和不足之处，本发明的首要目的在于提供一种低升糖指数全谷物青稞面条的制备方法。
本发明采用湿热诱导处理的全谷物青稞抹茶复合粉为原料制备低升糖指数的营养健康全谷物面条，可以显著提高面条的抗消化成分。
本发明的另一目的在于提供上述方法制得的一种低升糖指数全谷物青稞面条。
本发明目的通过以下技术方案实现：
一种低升糖指数全谷物青稞面条的制备方法，包括以下步骤：
(1)按照质量份数计，将90～100份生青稞粉和3～5份抹茶粉混合并调节水分含量为20～40％，然后进行120～150℃湿热处理2～4h，冷却，干燥，粉碎，过筛，得到湿热诱导处理的全谷物青稞抹茶复合粉；
(2)按照质量份数计，将50～90份湿热诱导处理的全谷物青稞抹茶复合粉、10～50份全麦粉、1～5份食盐、0.5～17.5份面筋改良剂和100份水预混后和成面团，熟化，面条机压延切条，即得青稞面条。
优选地，步骤(1)所述生青稞粉95～96质量份，抹茶粉4～5质量份。
优选地，步骤(1)所述水分含量为25～30％。
优选地，步骤(1)所述湿热处理的温度为，120～130℃，时间为2～3h。
优选地，步骤(1)所述干燥指在40～60℃下干燥12～24h。
优选地，步骤(1)所述过筛后得到的湿热诱导处理的全谷物青稞抹茶复合粉粒径为60～100目，更优选为80～100目。
优选地，步骤(1)所述冷却指冷却至室温，所述粉碎方法指本领域常规方法。
优选地，步骤(2)所述面筋改良剂为谷氨酰胺转氨酶和大豆蛋白，按质量份数计，0.5～1.5份谷氨酰胺转氨酶和5～15份大豆蛋白。
优选地，步骤(2)所述水的温度为50～70℃。
优选地，步骤(2)所述熟化的温度为40～60℃，时间为30～50min。
优选地，步骤(2)所述压延切条得到的面条的直径为0.5～0.8mm。
优选地，步骤(2)中，按照质量份数计，70～90份湿热诱导处理的全谷物青稞抹茶复合粉、10～30份全麦粉、1份食盐、1～2.5份谷氨酰胺转氨酶、5～10份大豆蛋白和100份水。
上述方法制得的一种低升糖指数全谷物青稞面条。
与现有技术相比，本发明具有以下优点及有益效果：
(1)本发明采用湿热诱导处理的青稞抹茶复合粉为主要原料，其具有丰富的儿茶素、β-氨基酸、多酚等生物活性物质，具有降血压、抗氧化、调节胰岛素代谢、预防肥胖等保健功效，同时利用组分间相互作用诱导形成的淀粉-多酚等抗消化组分作为膳食纤维具备调控机体糖脂代谢以及肠道微生态等营养功能。本发明所述方法可显著提高面条的抗消化成分，获得的全谷物青稞面条的最佳PGI值可低至47.64～49.19(属于低GI食品范畴)。
(2)本发明通过进一步协同谷氨酰胺转氨酶、大豆蛋白等品质改良剂进行体系复配，改善了面条的蛋白含量、口感爽滑度等感官指标。同时在面团发酵过程中，谷氨酰胺转氨酶和大豆蛋白协同作用可促进面粉中蛋白质分子内或分子间形成ε-(γ-glutamyl)-lys异肽键，增强蛋白质之间交联作用，使淀粉-蛋白质网络结构更为致密，赋予全谷物青稞面条更高的韧性及拉伸力，提高了面条的筋道，在赋予面条营养特性的基础上进一步提高了其加工品质特性，使蒸煮损失率最少可降低28.13％，拉伸率提升84.01％，PGI降低11.47％。
附图说明
图1为实施例1～9、对比例1～12全谷物青稞面条的面团图。
图2为实施例1～9、对比例1～12全谷物青稞面条的煮熟后图。
具体实施方式
下面结合实施例和附图对本发明作进一步详细的描述，但本发明的实施方式不限于此。
本发明实施例中未注明具体条件者，按照常规条件或者制造商建议的条件进行。所用未注明生产厂商者的原料、试剂等，均为可以通过市售购买获得的常规产品。
以下实施例和对比例中所述的湿热处理反应中，抹茶添加量是指加入至生青稞粉中的抹茶用量，湿热处理体系水分含量是指置于冰箱平衡水分12h之后的粉体水分含量。移取100g混合粉于湿热处理反应釜中，置于油浴锅中进行湿热处理，反应时间为4h。所述粉碎方法指本领域常规方法，所述湿热处理系统来自深圳信宜特公司，机器型号为PE978，所述PGI采用葡萄糖当量法进行计算，C∞和k遵循一级反应方程式C＝C∞(1-e-kt)。
本申请实施例中所述谷氨酰胺转氨酶购买于河南万邦实业有限公司，其实质是一种食品添加剂；所述大豆蛋白购买于河南万邦化工科技有限公司。
实施例1～9
用蒸馏水配置谷氨酰胺转氨酶溶液，在50℃水浴锅中加热30min使谷氨酰胺转氨酶活化备用；
(按表1、2所示用量)称取过筛100目之后的湿热诱导处理的全谷物青稞抹茶复合粉、全麦粉、食盐、大豆蛋白混合后再加入60℃蒸馏水搅拌均匀；
滴加谷氨酰胺转氨酶溶液再继续搅拌，和成面团；
将面团使用保鲜膜密封，放置于提前设定好温度的生化培养箱中熟化30min(熟化温度参照表2)；
将熟化好的面团经过面条机进行压延切条，即得直径为0.5～0.8mm的青稞面条。
所得青稞面条的质构、蒸煮特性和体外升糖指数见表3。
表1实施例1～9湿热诱导处理的全谷物青稞抹茶复合粉配方
表2实施例1～9面条配方和熟化温度(按质量份数)
表3实施例1～9所得面条的性能
对比例1～12
按表4、5所示的条件和用量，并参考实施例的步骤进行制备，得到直径为0.5～0.8mm的青稞面条。
青稞面条的质构、蒸煮特性和体外升糖指数见表6。
表4对比例中湿热诱导处理或未经湿热处理的全谷物青稞抹茶复合粉配方
表5对比例1～12面条配方和熟化温度(按质量份数)
表6对比例1～12所得面条的性能
本发明对上述实施例和对比例进行了质构、蒸煮特性和体外升糖指数测定试验，具体如下：
1.质构实验
采用TA-XT Plus质构分析仪对青稞面条进行全质构分析。参考陆启玉对小麦面条质构的测试方法，并在此基础上略作修改。使用压缩装置测试煮熟青稞面条的质构特性，测试条件如下：采用HDP-PFS型号探针，测试前中后速度分别是2.0mm/s、0.8mm/s、0.8mm/s，压缩比70％，触发力5.0g，两次压缩间隔2s，每组测试5次，取平均值。
2.蒸煮特性
蒸煮特性主要包括面条在煮至最佳蒸煮时间时的断条率和蒸煮损失率。蒸煮断条率的测定：截取20根长度为20cm，外表均一的面条,放入500mL沸水中煮至最佳蒸煮时间(1min)，捞出用冷水淋洗30s，计算断条数(n)。断条率按式(1)计算：
断条率(％)＝n/20×100％
蒸煮损失率的测定：截取20根长度为20cm，外表均一的面条，称其重量(m1)，放入500mL沸水中煮至最佳蒸煮时间(1min)，捞出用冷水淋洗30s，收集面汤和淋洗水，冷却至常温后，转至500mL容量瓶中定容，取100mL面汤放入事先恒重好的250mL烧杯(m0)中，置于马弗炉上加热煮沸至大部分水分蒸发后，转移到105℃烘箱中烘干至恒重(m3)。蒸煮损失率按式(2)计算：
蒸煮损失率＝((m3-m0)×5)/m1×100％
3.体外升糖指数测定
称取1g(干基)样品于锥形瓶，加入玻璃珠和20mL蒸馏水，同时做空白对照。调节溶液pH＝1.2，加入质量浓度为2％的胃蛋白酶溶液1mL后于37℃孵化约10min，取0.5mL消化液测葡萄糖当量，记为0min的葡萄糖当量，同时调节孵化液pH＝5.2，加入5mL混合酶，继续在37℃孵化，分别在20、60、120、180min时取0.5mL消化液测葡萄糖当量，根据所测的葡萄糖当量计算样品在消化过程中的淀粉水解率。
以淀粉水解率为纵坐标，时间为横坐标，绘制样品的淀粉水解曲线，该曲线遵循一级反应方程式。计算曲线下面积(AUC)，并根据下述公式计算得到样品的水解指数(Hydrolysis Index，HI)和血糖生成指数(Predicted Glycemic Index，PGI)。
PGI＝39.71+(0.549×HI)
式中：tf代表消化终止时间(即180min)，t0代表消化起始时间(即0min)。
根据实施例及对比例的结果可知：
(1)当原料配方一致时，采用等量的未经湿热处理未添加抹茶的青稞粉、未经湿热诱导的青稞抹茶复合粉、湿热诱导处理全谷物青稞粉之后添加抹茶粉、湿热诱导处理的全谷物青稞抹茶复合粉作为原料，均可导致面条的GI值降低，降低程度为：湿热诱导处理的全谷物青稞抹茶复合粉>湿热诱导处理青稞粉之后添加抹茶粉>湿热诱导处理青稞粉>未经湿热诱导处理的青稞抹茶复合粉>未经湿热处理未添加抹茶的青稞粉，说明添加抹茶和湿热处理均可以使青稞面条降低至低GI水平，且湿热诱导处理效果明显大于添加抹茶粉，其中湿热诱导处理的全谷物青稞抹茶复合粉作为原料的青稞面条降低GI值最为明显(参照对比例1、2、3、4和实施例2)。
(2)未添加改良剂的青稞面条质构性能和蒸煮性能极差，添加两个改良剂后可显著改善青稞面条的拉伸率以及成型率以及降低蒸煮损失率，效果接近全麦面条，而当改良剂添加过量时导致面团发酵过度(参照对比例5、6、7、8和实施例1)。
(3)当湿热处理诱导处理的全谷物青稞抹茶复合粉与全麦粉的比例为80/20时，PGI值显著降低以及显著提高青稞面条的拉伸率以及成型率以及降低蒸煮损失率(参照实施例2、5)。而当湿热处理诱导处理的全谷物青稞抹茶复合粉添加量为100份、全麦粉添加量为0时，PGI虽然最低，但是蒸煮损失最高，这个比例做出的面条性质差(参照对比例9)。
(3)抹茶添加量过高时，则会导致青稞面条蒸煮性能极差(参照对比例10和实施例5)；湿热处理系统水分含量过高时则会导致青稞面条的质构性能极差(参照对比例11和实施例5)；湿热处理油浴温度过高时则会导致GI值升高(参照对比例12和实施例5)。
由此可以看出，在制作低GI值湿热处理抹茶青稞面条时，需同时满足对青稞面条口感的要求，合理调整配料配比以及加工参数(可参照实施例1-9)，从而可获得兼具营养健康及良好口感的湿热处理抹茶青稞面条。
上述实施例为本发明较佳的实施方式，但本发明的实施方式并不受上述实施例的限制，其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化，均应为等效的置换方式，都包含在本发明的保护范围之内。
Claims (10)
1.一种低升糖指数全谷物青稞面条的制备方法，其特征在于，包括以下步骤：
(1)按照质量份数计，将90～100份生青稞粉和3～5份抹茶粉混合并调节水分含量为20～40％，然后进行120～150℃湿热处理2～4h，冷却，干燥，粉碎，过筛，得到湿热诱导处理的全谷物青稞抹茶复合粉；
(2)按照质量份数计，将50～90份湿热诱导处理的全谷物青稞抹茶复合粉、10～50份全麦粉、1～5份食盐、0.5～17.5份面筋改良剂和100份水预混后和成面团，熟化，面条机压延切条，即得青稞面条。
2.根据权利要求1所述一种低升糖指数全谷物青稞面条的制备方法，其特征在于，步骤(2)所述面筋改良剂为谷氨酰胺转氨酶和大豆蛋白，按质量份数计，0.5～1.5份谷氨酰胺转氨酶和5～15份大豆蛋白。
3.根据权利要求1所述一种低升糖指数全谷物青稞面条的制备方法，其特征在于，步骤(1)所述生青稞粉95～96质量份，抹茶粉4～5质量份；所述水分含量为25～30％。
4.根据权利要求1所述一种低升糖指数全谷物青稞面条的制备方法，其特征在于，步骤(1)所述湿热处理的温度为120～130℃，时间为2～3h。
5.根据权利要求1所述一种低升糖指数全谷物青稞面条的制备方法，其特征在于，步骤(2)所述熟化的温度为40～60℃，时间为30～50min。
6.根据权利要求1所述一种低升糖指数全谷物青稞面条的制备方法，其特征在于，步骤(2)所述水的温度为50～70℃。
7.根据权利要求1所述一种低升糖指数全谷物青稞面条的制备方法，其特征在于，步骤(2)中，按照质量份数计，70～90份湿热诱导处理的全谷物青稞抹茶复合粉、10～30份全麦粉、1份食盐、1～2.5份谷氨酰胺转氨酶、5～10份大豆蛋白和100份水。
8.根据权利要求1所述一种低升糖指数全谷物青稞面条的制备方法，其特征在于，步骤(1)所述过筛后得到的湿热诱导处理的全谷物青稞抹茶复合粉粒径为60～100目。
9.根据权利要求1所述一种低升糖指数全谷物青稞面条的制备方法，其特征在于，步骤(2)所述压延切条得到的面条的直径为0.5～0.8mm。
10.权利要求1～9任一项所述方法制得的一种低升糖指数全谷物青稞面条。
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