CN114794372A - 一种降低淀粉消化速率的面条及其制备方法 - Google Patents
一种降低淀粉消化速率的面条及其制备方法 Download PDFInfo
- Publication number
- CN114794372A CN114794372A CN202210357604.6A CN202210357604A CN114794372A CN 114794372 A CN114794372 A CN 114794372A CN 202210357604 A CN202210357604 A CN 202210357604A CN 114794372 A CN114794372 A CN 114794372A
- Authority
- CN
- China
- Prior art keywords
- noodles
- dough
- digestion rate
- starch digestion
- reducing
- 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
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 107
- 229920002472 Starch Polymers 0.000 title claims abstract description 36
- 235000019698 starch Nutrition 0.000 title claims abstract description 36
- 239000008107 starch Substances 0.000 title claims abstract description 36
- 230000029087 digestion Effects 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 40
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 34
- 239000000661 sodium alginate Substances 0.000 claims abstract description 34
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 34
- 239000001110 calcium chloride Substances 0.000 claims abstract description 23
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 23
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 17
- 235000021329 brown rice Nutrition 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 239000002585 base Substances 0.000 claims abstract description 4
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 238000000034 method Methods 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000012153 distilled water Substances 0.000 claims description 6
- 239000003292 glue Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005096 rolling process Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 4
- 108010068370 Glutens Proteins 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 235000021312 gluten Nutrition 0.000 claims description 3
- 238000010030 laminating Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 13
- 239000008280 blood Substances 0.000 abstract description 10
- 210000004369 blood Anatomy 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000000291 postprandial effect Effects 0.000 abstract description 5
- 239000000084 colloidal system Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000013376 functional food Nutrition 0.000 abstract description 2
- 150000002500 ions Chemical class 0.000 abstract description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 19
- 239000008103 glucose Substances 0.000 description 19
- 241000219051 Fagopyrum Species 0.000 description 15
- 239000000243 solution Substances 0.000 description 8
- 239000000499 gel Substances 0.000 description 7
- 241000282414 Homo sapiens Species 0.000 description 6
- 230000001276 controlling effect Effects 0.000 description 6
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 6
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 4
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 4
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 4
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 4
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 4
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 4
- 235000005493 rutin Nutrition 0.000 description 4
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 4
- 229960004555 rutoside Drugs 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 229910001424 calcium ion Inorganic materials 0.000 description 3
- 230000001684 chronic effect Effects 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 238000000338 in vitro Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- LWFUFLREGJMOIZ-UHFFFAOYSA-N 3,5-dinitrosalicylic acid Chemical compound OC(=O)C1=CC([N+]([O-])=O)=CC([N+]([O-])=O)=C1O LWFUFLREGJMOIZ-UHFFFAOYSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 2
- 108010056771 Glucosidases Proteins 0.000 description 2
- 102000004366 Glucosidases Human genes 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 2
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 2
- 102000004139 alpha-Amylases Human genes 0.000 description 2
- 108090000637 alpha-Amylases Proteins 0.000 description 2
- 229940024171 alpha-amylase Drugs 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000000502 dialysis Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000003085 diluting agent Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000003112 inhibitor Substances 0.000 description 2
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 2
- 230000031700 light absorption Effects 0.000 description 2
- 208000030159 metabolic disease Diseases 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 229960001285 quercetin Drugs 0.000 description 2
- 235000005875 quercetin Nutrition 0.000 description 2
- 239000012086 standard solution Substances 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241001532704 Azolla Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 229940124158 Protease/peptidase inhibitor Drugs 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- -1 oryzanol Chemical class 0.000 description 1
- 230000004792 oxidative damage Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000000137 peptide hydrolase inhibitor Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 230000002618 waking effect Effects 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
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
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Noodles (AREA)
Abstract
本发明涉及食品领域,具体为一种降低淀粉消化速率的面条,包括以下组分:海藻酸钠、氯化钙和基料;基料包括荞麦粉和糙米粉中的任意一种。本发明还公开了降低淀粉消化速率的面条的制备方法。本发明提供的降低淀粉消化速率的面条制备工艺操作简单,降低淀粉消化速率的面条的原料成本低廉,更重要的是与传统面条相比,不仅选择了功能性的面条原料,而且还利用离子与胶体形成的更稳定的凝胶,达到了降低淀粉消化速率的效果,可用于缓解糖尿病患者餐后血糖的上升,满足人们兼具对营养与功能食品的全面追求。
Description
技术领域
本发明涉及食品领域,具体为一种降低淀粉消化速率的面条及其制备方法。
背景技术
随着人们生活水平不断提高,生活节奏日益加快,糖尿病、肥胖以及心血管疾病等与营养相关的慢性代谢性疾病快速增长,已成为人类重大的公共卫生问题。饮食辅助治疗是糖尿病治疗的基础措施,是有效控制病人血糖、减少或延缓慢性并发症的关键之一。所以,科学合理的饮食对于预防、控制慢性代谢性疾病的发生、发展起着重要作用。
面条作为一种制作简单、食用方便、营养丰富且可主食又可快餐的传统食品,深受人们的喜爱。淀粉作为面条的主要成分,主要参与人体的供能,且淀粉的消化速率反应了人体餐后血糖水平的变化。淀粉类食物进入消化系统后,会在淀粉酶和葡萄糖苷酶的作用下进行分解,因此通过控制淀粉的消化速率可以对人体餐后血糖水平的上升进行调控,从而降低血糖生成指数,这对保持身体健康和降低血糖水平有突出的作用,为开发能有效预防和控制糖尿病、肥胖、心血管疾病等慢性病发生的食品提供科学依据;但是现有的面条只要以面粉为主,人们在进食面条后很快将面条消化,不利于糖尿病患者食用。
发明内容
本发明目的是针对背景技术中存在的问题,提出一种降低淀粉消化速率的面条。
本发明的技术方案:一种降低淀粉消化速率的面条,按重量份计,包括以下组分:海藻酸钠为50~60份、氯化钙为17~28份和基料为85~95份;基料包括荞麦粉和糙米粉中的任意一种。
一种降低淀粉消化速率的面条的制备方法,具体包括以下步骤:
S1、按重量份称取海藻酸钠、氯化钙和基料;
S2、将氯化钙溶于蒸馏水中,得到氯化钙溶液;
S3、将海藻酸钠溶于水中,混合均匀后加热煮沸,加热煮沸过程中不断加水,保持溶液总量不变,冷却后得到胶溶液;
S4、将胶溶液和基料加入和面机中和面12~18min,得到面团A;
S5、对面团A进行醒面,得到面团B;
S6、用压面机对面团B进行辊压,得到面片;
S7、用压面机将面片合片后压片,最后用切条机将面片切成面条;
S8、将得到的面条使用氯化钙溶液进行蒸煮;将煮熟后的面条置于-75~-85℃冷藏,然后放入真空冷冻干燥机中进行冷冻干燥,最后将干燥后的面条放入密封袋中,得到成品面条。
优选的,S3中煮沸的时间为8~12min。
优选的,醒面时间为12~18min。
优选的,氯化钙溶液的浓度为0.3~0.5mol/L。
优选的,用压面机对面团B进行辊压的方法为:按档位从高到低压面2次,面带厚度逐渐减小直至面筋组织分布均匀。
优选的,S7中面条的厚度为2mm,宽为6mm。
与现有技术相比,本发明的上述技术方案具有如下有益的技术效果:
本发明制得的面条中含有荞麦或糙米;荞麦作为第七营养素的膳食纤维的丰富来源,富含单宁、蛋白酶抑制剂和生物类黄酮等多种物质;荞麦中所含的维生素P(芦丁)的含量更是远远高于其他作物,且槲皮素、芦丁被作为控制血糖水平的葡糖苷酶的抑制剂,其在降血糖、血压方面的效果尤为显著,芦丁对α-淀粉酶具有较好的抑制作用,可以降低淀粉在体内的消化速率,从而起到控制餐后血糖的作用;糙米不仅富含基本营养成分,还含有更多的微量元素和生物活性成分,如维生素B、维生素E、膳食纤维、酚类化合物、γ-氨基丁酸(GABA)、谷维素、低聚糖和植酸。相比于普通大米,其营养价值更高,糙米能够通过减少氧化损伤以及降低各种慢性病的风险来促进人类健康;
本发明制得的面条中含有海藻酸钠;海藻酸钠具有较高的亲水性和良好的吸湿性能,可以溶于热水以及冷水中。当海藻酸钠溶于水后会迅速形成黏稠的胶状溶液,具有较强的羟基活性,也可以和二价金属离子进行交换反应(除镁、汞外),进而形成海藻酸盐凝胶,其与钙离子以及明胶、果胶、魔芋胶、卡拉胶、结冷胶等其他多种胶体有协同增效的作用,用于食品中能形成致密、稳定的网状结构,提高食品的凝胶强度等特性;海藻酸钠不易被人体吸收,故不会对正常的代谢产生影响;其中,经试验表明,钙离子可以与海藻酸钠胶体形成更稳定的凝胶,阻碍淀粉的消化速率,且海藻酸钠在一定浓度范围内,随着钙离子浓度增加,淀粉消化速率越低;
本发明提供的降低淀粉消化速率的面条制备工艺操作简单,降低淀粉消化速率的面条的原料成本低廉,更重要的是与传统面条相比,不仅选择了功能性的面条原料,而且还利用离子与胶体形成的更稳定的凝胶,达到了降低淀粉消化速率的效果,可用于缓解糖尿病患者餐后血糖的上升,满足人们兼具对营养与功能食品的全面追求。
附图说明
图1为添加不同浓度氯化钙对0.1%海藻酸钠荞麦面条的葡萄糖释放量影响的曲线图。
图2为添加不同浓度氯化钙对0.3%海藻酸钠荞麦面条的葡萄糖释放量影响的曲线图。
图3为添加不同浓度氯化钙对0.5%海藻酸钠荞麦面条的葡萄糖释放量影响的曲线图。
图4为添加不同浓度氯化钙对0.1%海藻酸钠糙米面条的葡萄糖释放量影响的曲线图。
图5为添加不同浓度氯化钙对0.3%海藻酸钠糙米面条的葡萄糖释放量影响的曲线图。
图6为添加不同浓度氯化钙对0.5%海藻酸钠糙米面条的葡萄糖释放量影响的曲线图。
具体实施方式
实施例一
本发明提出的一种降低淀粉消化速率的面条,按重量份计,包括以下组分:海藻酸钠为50份、氯化钙为17份和基料为85份;基料选用荞麦粉。
实施例二
本发明提出的一种降低淀粉消化速率的面条,按重量份计,包括以下组分:海藻酸钠为50份、氯化钙为17份和基料为85份;基料选用糙米粉。
实施例三
本发明提出的一种降低淀粉消化速率的面条,按重量份计,包括以下组分:海藻酸钠为55份、氯化钙为23份和基料为90份;基料选用荞麦粉。
实施例四
本发明提出的一种降低淀粉消化速率的面条,按重量份计,包括以下组分:海藻酸钠为60份、氯化钙为28份和基料为95份;基料选用糙米粉。
实施例五
本发明提出的一种降低淀粉消化速率的面条的制备方法,包括实施例一至实施例四中任意例的降低淀粉消化速率的面条,具体包括以下步骤:
S1、按重量份称取海藻酸钠、氯化钙和基料;
S2、将氯化钙溶于蒸馏水中,得到氯化钙溶液;氯化钙溶液的浓度为0.3~0.5mol/L;
S3、将海藻酸钠溶于水中,混合均匀后加热煮沸,煮沸的时间为8~12min;加热煮沸过程中不断加水,保持溶液总量不变,冷却后得到胶溶液;
S4、将胶溶液和基料加入和面机中和面12~18min,得到面团A;
S5、对面团A进行醒面,醒面时间为12~18min,得到面团B;
S6、用压面机对面团B进行辊压,得到面片;其中,用压面机对面团B进行辊压的方法为:按档位从高到低压面2次,面带厚度逐渐减小直至面筋组织分布均匀;
S7、用压面机将面片合片后压片,最后用切条机将面片切成面条;面条的厚度为2mm,宽为6mm;
S8、将得到的面条使用氯化钙溶液进行蒸煮;将煮熟后的面条置于-75~-85℃冷藏,然后放入真空冷冻干燥机中进行冷冻干燥,最后将干燥后的面条放入密封袋中,得到成品面条。
试验例
对本发明制得的面条中葡萄糖含量进行测定,依据文献(林月萍,汪少芸,饶平凡.具有控制餐后血糖功能的能量缓释荞麦面条的研制[J].中国食品学报,2014,14(4):21-28.),具体步骤如下:
1、DNS试剂准备:
准确称取3,5-二硝基水杨酸6.5g溶于少量热蒸馏水中,溶解后移入1000ml容量瓶中,加入2mol/l氢氧化钠溶液325ml,再加入45g丙三醇,摇匀,冷却后定容至1000ml,贮于棕色瓶中备用,室温下放置7d后使用;
2、分别吸2.0mg/ml葡萄糖标准溶液0、0.2、0.4、0.6、0.8、1.0于6支试管中,各加入2.0ml DNS试剂(各管均补水至5ml)。于沸水浴中加热2min进行显色,取出后用流动水冷却,各加入蒸馏水9.0ml,摇匀,在540nm波长处测定光吸收值,以1.0ml蒸馏水代替葡萄糖标准液按同样显色操作为空白调零点。以葡萄糖含量(mg)为横坐标,光吸收值为纵坐标,绘制标准曲线;
3、当基料选用荞麦粉时,分别进行以下三组试验:
试验1:荞麦粉和海藻酸钠与水按质量比为0.1:100制得的胶溶液制得面条。在将面条在氯化钙溶液为:0、0.3mol/L、0.4mol/L以及0.5mol/L的水中煮熟,得到成品面条;
试验3:荞麦粉和海藻酸钠与水按质量比为0.3:100制得的胶溶液制得面条。在将面条在氯化钙溶液为:0、0.3mol/L、0.4mol/L以及0.5mol/L的水中煮熟,得到成品面条;
试验4:荞麦粉和海藻酸钠与水按质量比为0.5:100制得的胶溶液制得面条。在将面条在氯化钙溶液为:0、0.3mol/L、0.4mol/L以及0.5mol/L的水中煮熟,得到成品面条;
当基料选用糙米粉时,分别进行以下三组试验:
试验4:糙米粉和海藻酸钠与水按质量比为0.1:100制得的胶溶液制得面条。在将面条在氯化钙溶液为:0、0.3mol/L、0.4mol/L以及0.5mol/L的水中煮熟,得到成品面条;
试验5:糙米粉和海藻酸钠与水按质量比为0.3:100制得的胶溶液制得面条。在将面条在氯化钙溶液为:0、0.3mol/L、0.4mol/L以及0.5mol/L的水中煮熟,得到成品面条;
试验6:糙米粉和海藻酸钠与水按质量比为0.5:100制得的胶溶液制得面条。在将面条在氯化钙溶液为:0、0.3mol/L、0.4mol/L以及0.5mol/L的水中煮熟,得到成品面条;
去上述6组试验制得的成品面条试样,分别研磨后转移到透析袋中,分别加入10mLα-淀粉酶稀释液和10mL葡萄糖淀粉酶稀释液,振荡均匀,将整个透析袋浸没于装有pH5.6的缓冲液的烧杯中,放入37℃的水浴中,磁力搅拌,恒温消化3h,每隔0.5h从烧杯中取出一定量的消化渗析液,采用3,5-二硝基水杨酸(DNS)比色法测定吸光度,绘制标准曲线如附图1-6所示,计算葡萄糖释放量;
试验结果表明:
由试验1-3制得的荞麦粉面条中,添加氯化钙对含有海藻酸钠面条的葡萄糖的释放有明显的抑制作用,其体外消化3h葡萄糖释放量比未添加氯化钙制作的面条的葡萄糖释放量减少约70-80mg,且随着氯化钙浓度的增大,葡萄糖的释放量也逐渐减少,说明此方式可以使Ca2+与海藻酸钠形成更稳定的凝胶,更能较好地抑制葡萄糖的释放;
由试验4-6制得的糙米粉面条中,与未加氯化钙的面条相比,用一定浓度的氯化钙溶液煮熟的面条,其葡萄糖释放量显著减少,体外消化3h葡萄糖释放量比未用氯化钙溶液煮熟的面条减少约180mg,进一步证明是海藻酸钠与钙离子形成了更加紧密的网状凝胶结构,阻碍了消化酶与淀粉颗粒的接触,从而减少葡萄糖的释放。
上面结合附图对本发明的实施方式作了详细说明,但是本发明并不限于此,在所属技术领域的技术人员所具备的知识范围内,在不脱离本发明宗旨的前提下还可以作出各种变化。
Claims (7)
1.一种降低淀粉消化速率的面条,其特征在于,按重量份计,包括以下组分:海藻酸钠为50~60份、氯化钙为17~28份和基料为85~95份;基料包括荞麦粉和糙米粉中的任意一种。
2.一种降低淀粉消化速率的面条的制备方法,包括权利要求1所述的降低淀粉消化速率的面条,其特征在于,具体包括以下步骤:
S1、按重量份称取海藻酸钠、氯化钙和基料;
S2、将氯化钙溶于蒸馏水中,得到氯化钙溶液;
S3、将海藻酸钠溶于水中,混合均匀后加热煮沸,加热煮沸过程中不断加水,保持溶液总量不变,冷却后得到胶溶液;
S4、将胶溶液和基料加入和面机中和面12~18min,得到面团A;
S5、对面团A进行醒面,得到面团B;
S6、用压面机对面团B进行辊压,得到面片;
S7、用压面机将面片合片后压片,最后用切条机将面片切成面条;
S8、将得到的面条使用氯化钙溶液进行蒸煮;将煮熟后的面条置于-75~-85℃冷藏,然后放入真空冷冻干燥机中进行冷冻干燥,最后将干燥后的面条放入密封袋中,得到成品面条。
3.根据权利要求2所述的一种降低淀粉消化速率的面条的制备方法,其特征在于,S3中煮沸的时间为8~12min。
4.根据权利要求2所述的一种降低淀粉消化速率的面条的制备方法,其特征在于,醒面时间为12~18min。
5.根据权利要求2所述的一种降低淀粉消化速率的面条的制备方法,其特征在于,氯化钙溶液的浓度为0.3~0.5mol/L。
6.根据权利要求2所述的一种降低淀粉消化速率的面条的制备方法,其特征在于,用压面机对面团B进行辊压的方法为:按档位从高到低压面2次,面带厚度逐渐减小直至面筋组织分布均匀。
7.根据权利要求2所述的一种降低淀粉消化速率的面条的制备方法,其特征在于,S7中面条的厚度为2mm,宽为6mm。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210357604.6A CN114794372A (zh) | 2022-04-07 | 2022-04-07 | 一种降低淀粉消化速率的面条及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210357604.6A CN114794372A (zh) | 2022-04-07 | 2022-04-07 | 一种降低淀粉消化速率的面条及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN114794372A true CN114794372A (zh) | 2022-07-29 |
Family
ID=82534285
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202210357604.6A Pending CN114794372A (zh) | 2022-04-07 | 2022-04-07 | 一种降低淀粉消化速率的面条及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN114794372A (zh) |
Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0749697A1 (en) * | 1995-06-22 | 1996-12-27 | Hercules Incorporated | Coated food |
CN102131395A (zh) * | 2008-08-26 | 2011-07-20 | 雀巢产品技术援助有限公司 | 降低食物中淀粉颗粒酶消化速率的方法和该方法生产的食品 |
CN104705575A (zh) * | 2013-12-12 | 2015-06-17 | 禹州市思源实业有限公司 | 一种降低血糖的面条及其制备方法 |
CN104719762A (zh) * | 2015-02-16 | 2015-06-24 | 中国农业科学院农产品加工研究所 | 一种真空冷冻干燥马铃薯面条及其制作方法以及方便食品 |
JP2017012114A (ja) * | 2015-07-03 | 2017-01-19 | 日清製粉株式会社 | 麺類の製造方法 |
CN106962946A (zh) * | 2017-03-23 | 2017-07-21 | 江南大学 | 一种具有慢消化性的拟谷物结构体构建方法 |
CN107114679A (zh) * | 2017-05-31 | 2017-09-01 | 诺和生物技术(天津)有限公司 | 一种具有降糖功效的面条及其制备方法 |
CN107668515A (zh) * | 2017-11-09 | 2018-02-09 | 福州东泽健康食品有限公司 | 一种低蛋白面条及其制备方法 |
CN111387417A (zh) * | 2020-03-24 | 2020-07-10 | 浙江上方生物科技有限公司 | 一种低卡路里耐煮面条及其制备方法 |
CN113575972A (zh) * | 2021-07-06 | 2021-11-02 | 青岛农业大学 | 一种缓慢消化淀粉及其制备方法和应用 |
-
2022
- 2022-04-07 CN CN202210357604.6A patent/CN114794372A/zh active Pending
Patent Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0749697A1 (en) * | 1995-06-22 | 1996-12-27 | Hercules Incorporated | Coated food |
CN102131395A (zh) * | 2008-08-26 | 2011-07-20 | 雀巢产品技术援助有限公司 | 降低食物中淀粉颗粒酶消化速率的方法和该方法生产的食品 |
CN104705575A (zh) * | 2013-12-12 | 2015-06-17 | 禹州市思源实业有限公司 | 一种降低血糖的面条及其制备方法 |
CN104719762A (zh) * | 2015-02-16 | 2015-06-24 | 中国农业科学院农产品加工研究所 | 一种真空冷冻干燥马铃薯面条及其制作方法以及方便食品 |
JP2017012114A (ja) * | 2015-07-03 | 2017-01-19 | 日清製粉株式会社 | 麺類の製造方法 |
CN106962946A (zh) * | 2017-03-23 | 2017-07-21 | 江南大学 | 一种具有慢消化性的拟谷物结构体构建方法 |
CN107114679A (zh) * | 2017-05-31 | 2017-09-01 | 诺和生物技术(天津)有限公司 | 一种具有降糖功效的面条及其制备方法 |
CN107668515A (zh) * | 2017-11-09 | 2018-02-09 | 福州东泽健康食品有限公司 | 一种低蛋白面条及其制备方法 |
CN111387417A (zh) * | 2020-03-24 | 2020-07-10 | 浙江上方生物科技有限公司 | 一种低卡路里耐煮面条及其制备方法 |
CN113575972A (zh) * | 2021-07-06 | 2021-11-02 | 青岛农业大学 | 一种缓慢消化淀粉及其制备方法和应用 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104431771B (zh) | 一种高膳食纤维面条及全利用小麦麸皮和次粉制作高膳食纤维面条的方法 | |
CN103478527B (zh) | 一种低血糖生成指数营养粉 | |
EP2328418B1 (en) | A method of reducing the enzymatic digestion rates of starch granules in food and food products produced therefrom | |
WO2020019537A1 (zh) | 一种低血糖指数的慢消化淀粉类重组方便米饭的制备方法 | |
CN105166684A (zh) | 一种低血糖生成指数空心宫面及其制备方法 | |
CN109182417A (zh) | 一种还原性抗性糊精的制备方法 | |
CN105831587A (zh) | 一种控糖苦荞馒头及制备方法 | |
CN111011431A (zh) | 适用于糖尿病人群的苏打饼干及其制备方法 | |
CN107744001A (zh) | 一种螺旋藻饼干及其制备方法 | |
CN103535708B (zh) | 一种减缓淀粉在体内分解吸收速度的技术 | |
CN109805055A (zh) | 黑木耳米糠复合发酵渣脆片及其制备方法 | |
CN114794372A (zh) | 一种降低淀粉消化速率的面条及其制备方法 | |
CN113261580A (zh) | 一种低gi燕麦果糖面包及其制备方法 | |
CN112617212A (zh) | 一种降血糖代餐粉及其制备方法 | |
CN102342422B (zh) | 不混汤糯米汤圆的制作方法 | |
CN104247914A (zh) | 一种富含高抗性淀粉面粉的制备方法及其用途 | |
CN116098264A (zh) | 低血糖生成指数的高营养的莱茵衣藻组合物及其应用 | |
CN109645124A (zh) | 一种适合糖尿病患者食用的营养粉及其制备方法 | |
CN105053773A (zh) | 一种黑蒜低聚果糖片及其制备方法 | |
US20200345046A1 (en) | Preparation Method of Rice Noodle with Low Glycemic Index | |
EP1854358A1 (en) | Compositions and sour doughs for baking low glycemic index bakery products and products thereof | |
CN115336707A (zh) | 一种钙离子诱导海藻酸钠交联慢消化面条的制备方法 | |
CN110122747A (zh) | 一种基于糖平衡机理的代餐馒头及其制备方法 | |
CN109077237A (zh) | 一种适合高血糖人群食用的挂面及其制备方法 | |
CN112219905A (zh) | 适合糖尿病患者饮用的液态奶及其制备方法 |
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 |