CN117502599A - Composite noodles with low glycemic index and preparation method thereof - Google Patents

Composite noodles with low glycemic index and preparation method thereof Download PDF

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Publication number
CN117502599A
CN117502599A CN202311774270.3A CN202311774270A CN117502599A CN 117502599 A CN117502599 A CN 117502599A CN 202311774270 A CN202311774270 A CN 202311774270A CN 117502599 A CN117502599 A CN 117502599A
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wheat flour
noodles
temperature
ultrasonic
composite
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章宝
龙燊
陶晗
冯然
余梦洁
魏豪男
高倩
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Hefei University of Technology
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Hefei University of Technology
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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
    • 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
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • 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
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Noodles (AREA)

Abstract

The invention discloses a composite noodle with low glycemic index and a preparation method thereof. The manufacturing method comprises the following steps: carrying out superheated steam treatment on wheat flour, and then adopting medium magnetic field to assist enzymolysis and ultrasonic to assist oleic acid compounding to obtain resistant wheat flour; uniformly mixing the raw materials with buckwheat flour and wheat flour to obtain composite powder, and then carrying out vacuum dough kneading, ultrasonic-assisted standing, calendaring and strip cutting to obtain raw noodles; finally curing, aging and drying to obtain the composite noodles with low glycemic index. The preparation method of the invention prepares the food rich in RS by means of superheated steam gelatinization, medium magnetic field auxiliary enzymolysis, ultrasonic auxiliary oleic acid compounding and the like 5 Wheat flour with resistant starch, and buckwheat flour,The wheat flour is compounded to prepare the low-GI composite nutritional noodles, which have higher resistant starch content, lower glycemic index (GI is 43.78) and richer lysine components, and have good quality, good taste and low breakage rate, thus being suitable for various people to eat.

Description

Composite noodles with low glycemic index and preparation method thereof
Technical Field
The invention belongs to the technical field of nutritional foods, relates to noodles and a preparation method thereof, and in particular relates to composite noodles with low glycemic index and a preparation method thereof.
Background
Glycemic Index (GI) is a response that reflects the degree of elevation of blood glucose in a human body caused by food, and is the blood glucose production of the body after eating. According to the GI value grading standard, food with GI > 70 is high GI food, 55 < GI < 70 is medium GI food, and GI < 55 is low GI food. Food with high GI is easy to cause hypertension and hyperglycemia because glucose can enter blood rapidly due to fast digestion and good absorption after entering intestinal tracts. The food with low GI has long stay time after entering the intestinal tract, slow release, low peak value of glucose after entering blood, small postprandial blood sugar reaction, and correspondingly reduced needed insulin, so that severe fluctuation of blood sugar is avoided, and blood sugar is effectively controlled. In recent years, the concept of food GI has been attracting more and more attention. The exposure and the attention of the word 'GI' continue to be high since the industrial standard release of the food glycemic index measuring method in the 6 th month 11 of 2019, the low GI food is highly valued in the food industry, and is becoming new fashion of healthy life.
Resistant starch refers to starch which cannot be digested and absorbed in the stomach and small intestine of a human body, and is only fermented and utilized by intestinal flora in the large intestine to generate short chain fatty acid, so that the intestinal health can be promoted. The GI value of resistant starch is generally low, and can reduce postprandial blood glucose levels in human subjects, which is very beneficial to diabetics.
Coarse cereals refer to grain bean crops other than corn, wheat, rice, soybean and potatoes. Common are: buckwheat (sweet buckwheat, tartary buckwheat), millet, oat, etc. The coarse cereals contain rich antioxidant phytochemicals such as phenolic acid, tannin, phytosterol, etc. Has the characteristics of rough taste, poor digestibility, low glycemic index and the like, and is helpful for preventing various chronic diseases, such as various gastrointestinal diseases, partial cancers, cardiovascular diseases, type II diabetes and the like. However, the coarse cereals do not contain gluten proteins, so that a gluten network structure is difficult to form, and the cooking loss rate of the pure coarse cereal noodles without compounding is high. The existing minor cereal noodles in the market are usually compounded with wheat flour or added with a quality improver to improve the texture, flavor and taste of the minor cereal noodles and reduce the cooking loss rate, but the higher the minor cereal content is, the worse the palatability of the processed noodles is. Therefore, how to organically combine coarse cereals, resistant starch and noodles, and develop high-quality low-GI flour products has been an important issue to be solved in the flour product industry.
Disclosure of Invention
The invention mainly aims to provide a composite noodle with low glycemic index and a preparation method thereof, which are used for overcoming the defects in the prior art.
In order to achieve the purpose of the invention, the technical scheme adopted by the invention comprises the following steps:
the embodiment of the invention provides a preparation method of low Glycemic Index (GI) compound noodles, which comprises the following steps:
carrying out superheated steam treatment on wheat flour, and then adopting medium magnetic field to assist enzymolysis and ultrasonic to assist oleic acid compounding to obtain resistant wheat flour;
uniformly mixing the resistant wheat flour, the buckwheat flour and the wheat flour to obtain composite flour;
vacuum kneading dough, ultrasonic-assisted standing, calendaring and slitting are carried out on the composite powder to obtain raw noodles;
and (3) sequentially curing, aging and drying the raw noodles to obtain the composite noodles with low glycemic index.
In some embodiments, the method of making comprises: the wheat flour is thoroughly mixed with phosphate buffer and the moisture content is equilibrated in a sealed container at room temperature, after which the humidified wheat flour is subjected to superheated steam treatment.
In some embodiments, the method of making comprises: mixing the wheat flour subjected to superheated steam treatment with phosphate buffer to form wheat flour slurry, performing enzymolysis with medium magnetic field-assisted pullulanase, performing enzymolysis and magnetic field treatment simultaneously, and inactivating enzyme after the reaction is finished.
The embodiment of the invention also provides the composite noodles with low glycemic index prepared by the preparation method.
Compared with the prior art, the invention has the beneficial effects that:
1) The main raw materials adopted by the low GI composite noodles are resistant wheat flour and buckwheat flour, and compared with common wheat flour, the low GI composite noodles have higher resistant starch content, lower glycemic index (GI is 43.78, belongs to low GI foods) and richer lysine components, and are one of healthy meal choices of special people (diabetes, obesity and hyperlipidemia people);
2) The preparation method provided by the invention prepares the food rich in RS by means of superheated steam gelatinization, medium magnetic field auxiliary enzymolysis, ultrasonic auxiliary oleic acid compounding and the like 5 The wheat flour with the resistant starch is compounded with the buckwheat flour and the wheat flour to prepare the low-GI composite nutrition noodles, so that the pursuit of the public on the taste is met while the low GI is achieved, the noodles are good in quality, good in taste and low in breakage rate, and the noodles are suitable for various people to eat; meanwhile, the low GI composite noodles of the invention are changed by the processThe problems of high steaming loss rate, easy soup mixing, high breakage rate and the like in the curing process of the pure coarse cereal flour are solved, and the texture performance and the taste are better improved.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are required to be used in the embodiments or the description of the prior art will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments described in the present invention, and other drawings may be obtained according to the drawings without inventive effort to those skilled in the art.
FIG. 1 is a schematic diagram showing hydrolysis curves of noodles obtained by different addition ratios of resistant wheat flour in example 4 of the present invention.
Detailed Description
In view of the problems in the prior art, through long-term researches and a large number of experiments, the inventor provides the technical scheme, and mainly achieves the effect of low GI (food intake) by compounding resistant wheat flour, buckwheat flour and noodle aging process, and the prepared noodle has good quality, good taste and low breakage rate and is suitable for various groups of people to eat.
The technical scheme, the implementation process, the principle and the like are further explained as follows.
As one aspect of the technical scheme of the invention, the preparation method of the composite noodles with low glycemic index comprises the following process steps: the wheat flour is subjected to superheated steam treatment, medium magnetic field assisted enzymolysis and ultrasonic assisted oleic acid compounding to obtain the flour rich in RS 5 Wheat flour of type resistant starch; compounding resistant wheat flour with buckwheat flour and wheat flour to obtain composite flour; vacuum kneading; standing under the assistance of ultrasound; cutting into strips; curing; temperature-cycling environmental-friendly wet aging, drying and finished product.
In some embodiments, the method of making comprises:
carrying out superheated steam treatment on wheat flour, and then adopting medium magnetic field to assist enzymolysis and ultrasonic to assist oleic acid compounding to obtain resistant wheat flour;
uniformly mixing the resistant wheat flour, the buckwheat flour and the wheat flour to obtain composite flour;
vacuum kneading dough, ultrasonic-assisted standing, calendaring and slitting are carried out on the composite powder to obtain raw noodles;
and (3) sequentially curing, aging and drying the raw noodles to obtain the composite noodles with low glycemic index.
In some embodiments, the superheated steam treatment step of the fabrication method specifically comprises: the wheat flour is thoroughly mixed with phosphate buffer and the moisture content is equilibrated in a sealed container at room temperature, after which the humidified wheat flour is subjected to superheated steam treatment.
Further, the moisture content of the humidified wheat flour is 20 to 25%.
In some embodiments, the superheated steam treatment is at a temperature of 120 to 180 ℃ and for a time of 20 to 50 minutes. The treatment temperature and the enthalpy value of the superheated steam adopted by the invention are obviously higher than those of the traditional heat treatment technology, and the method has the characteristics of higher heat transfer efficiency, potential repeated use of evaporation heat and the like. The superheated steam treatment can destroy hydrogen bonds among starch molecules, and promote starch particles to thoroughly gelatinize and crack under the action of condensed water and high temperature, so that pullulanase can penetrate the surface of the particles to the inside.
In some embodiments, the medium magnetic field assisted enzymatic hydrolysis step of the manufacturing method specifically comprises: mixing the wheat flour subjected to superheated steam treatment with phosphate buffer to form wheat flour slurry, performing enzymolysis with medium magnetic field-assisted pullulanase, performing enzymolysis and magnetic field treatment simultaneously, and inactivating enzyme after the reaction is finished. The invention uses medium magnetic field auxiliary enzymolysis method, pullulanase can cut alpha-1, 6 glycosidic bond of starch to generate a large amount of amylose, and the contact frequency with oleic acid is improved; the enzymolysis is carried out with medium magnetic field, and some cofactors of enzyme such as Mn 2+ 、Mg 2+ Etc., they play an important role in stabilizing the three-dimensional structure of enzymes and in catalyzing processes. Many transition metals, which exhibit paramagnetic or diamagnetic properties, can cause several metal sites on the enzyme active site when an external magnetic field is appliedThe change of the shape changes the three-dimensional structure of the protein, increases the channel transfer of the substrate/product at each stage of the reaction, thereby changing the catalytic property of the enzyme and improving the activity of the enzyme.
In some embodiments, the step of ultrasonically assisted oleic acid complexation in the method of manufacture specifically comprises: uniformly mixing the wheat flour slurry after enzyme deactivation with oleic acid, and then carrying out ultrasonic treatment on the obtained mixture, washing and centrifuging.
In some more preferred embodiments, the method of making specifically comprises:
dissolving oleic acid in absolute ethyl alcohol, adding the absolute ethyl alcohol into wheat flour slurry according to the proportion of 2.5-15 wt% of wheat flour dry basis, continuously stirring the obtained mixture for 10-40 min at 85-95 ℃, cooling to 40-60 ℃, then carrying out ultrasonic treatment for 5-25 min under the ultrasonic power of 200-500W, centrifuging to remove supernatant, and washing away excessive oleic acid by using 50% of ethyl alcohol.
Amylose-lipid complex is a novel RS 5 The self-assembled compound is favorable for forming a more compact and stable structure of the starch, so that the enzymatic degradability is limited, and the compound can inhibit retrogradation of the starch and keep the taste of the wheat flour; the ultrasonic wave can enable more amylose molecules to escape from the internal structure of the starch, and can also increase the mobility of fatty acid molecules so as to promote the embedding of fatty acid into the amylose spiral cavity, thereby improving the compounding efficiency.
In some embodiments, the method of making further comprises: drying, grinding and sieving the centrifuged wheat flour to obtain the resistant wheat flour.
In some embodiments, the composite powder comprises the following components in mass percent: 100% of wheat flour, 10-50% of buckwheat flour and 6-24% of resistant wheat flour. The main raw materials of the invention are resistant wheat flour and buckwheat flour, and the preparation principle of the resistant wheat flour is that alpha-1, 6 glycosidic bond of amylopectin is broken by pullulanase to generate a large amount of amylose, which is beneficial to the subsequent compounding with oleic acid; the buckwheat flour has GI value of 49, belongs to low GI food, contains rich lysine components, contains more microelements such as iron, manganese, zinc and the like than common grains, has 10 times of dietary fiber content than common refined rice, and can effectively solve the problems of nutrient deficiency and the like of pure wheat noodles by taking buckwheat flour as an auxiliary material.
In some embodiments, the method of making specifically comprises: adding water containing salt into the composite powder, then carrying out vacuum dough kneading, ultrasonic-assisted standing, calendaring and slitting to obtain the raw noodles.
Further, the salt content in the salt-containing water is 0.4-2.0%.
In some embodiments, the method of making specifically comprises: and (3) putting the raw noodles into boiling water for cooking, curing, and then fishing out and putting into cold water for cooling and shaping.
In some embodiments, the method of making specifically comprises: aging the cooled and shaped noodles, wherein the aging process conditions comprise: the air humidity is 70-90%, and the air is stored for 4-12 days at the temperature of 4/30 ℃.
The method for manufacturing the low-GI composite noodle, as one of more specific embodiments, includes the steps of:
s1, superheated steam treatment: adding a proper amount of phosphate buffer solution into wheat flour, fully stirring and sealing the mixture in a container to balance the moisture content, and then carrying out superheated steam treatment on the humidified wheat flour, and cooling to room temperature;
s2, medium magnetic field auxiliary enzymolysis: adding phosphate buffer solution into the wheat flour subjected to superheated steam treatment, adjusting the water content, adopting a medium magnetic field to assist pullulanase enzymolysis, and ending the reaction and inactivating enzyme in a boiling water bath;
S3, ultrasonic-assisted oleic acid compounding: adding oleic acid into the wheat flour slurry after enzyme deactivation, stirring uniformly, performing ultrasonic treatment on the mixture, washing and centrifuging;
s4, drying and obtaining a finished product: drying by adopting an oven, grinding and sieving to obtain resistant wheat flour;
s5, preparing composite powder: compounding and uniformly mixing the resistant wheat flour with the buckwheat flour according to a certain proportion;
s6, making noodles: adding distilled water containing salt into the composite powder, stirring uniformly, vacuum kneading dough, standing under the assistance of ultrasonic waves, calendaring and slitting to obtain raw noodles;
s7, curing: taking out the raw noodles after curing with boiling water, and cooling and shaping in cold water;
s8, aging the noodles: circularly storing the shaped noodles at a temperature of 4/30 ℃ under a certain humidity condition;
s9, drying: and (5) carrying out low-temperature hot air drying on the aged noodles to obtain a low-GI composite noodle finished product.
In some embodiments, in the step S1, the pH value of the phosphate buffer solution is 4.0-5.0, the initial moisture content of the wheat flour is measured by a moisture measuring instrument and is supplemented to 20-25%, the temperature of the wheat flour is balanced for 24-72 hours in a closed container at room temperature, the temperature of the superheated steam is 120-180 ℃, and the time of the superheated steam treatment is 20-50 minutes.
In some embodiments, in the step S2, the concentration of the wheat flour slurry is adjusted to be 5-20% (w/v), enzymolysis and magnetic field treatment are simultaneously carried out, the magnetic field strength adopted by the magnetic field treatment is 2-8 mT, the adding amount of pullulanase is 20-50 ASPU/g dry basis of wheat flour, the enzymolysis temperature is 40-60 ℃, and the enzymolysis time is 2-8 h.
In some embodiments, in step S3, oleic acid (2.5-15 wt% wheat flour dry basis) dissolved in absolute ethanol is added to the wheat flour slurry, the mixture is continuously stirred at 85-95 ℃ for 10-40 min, cooled to 40-60 ℃, treated at 200-500W ultrasonic power for 5-25 min, the supernatant is centrifuged off, and the excess oleic acid is washed with 50% ethanol.
In some embodiments, in the step S4, the baking oven is adopted for drying, the drying time is 24-72 h, the drying temperature is controlled to be 45-60 ℃, and the finished product of the resistant wheat flour is obtained by crushing and sieving with a 100-mesh sieve.
In some embodiments, in the step S5, the composite flour is prepared by 100% of the mass of the wheat flour, 10-50% of the buckwheat flour is replaced, and 6-24% of the resistant wheat flour is added.
In some embodiments, in the step S6, the dough mixing process parameters are: vacuum degree is 0-0.08 MPa, mixing speed is 30-110 rpm/min, water adding amount is 25-45%, water temperature is normal temperature, and edible salt is added into water in an amount of 0.4-2.0%. The invention adopts vacuum dough kneading to help improve the elasticity of dough, compact the internal structure, tightly combine gluten network with starch particles, and improve the appearance, cooking and eating quality of noodle products.
Further, in the ultrasonic-assisted standing, the ultrasonic power is 100-250W, and the standing time is 10-30 min. The ultrasonic wave adopted in the standing process of the dough can obviously improve the quality of the noodles, such as reducing the hardness and increasing the tensile force, which is probably due to the mechanical action generated by the ultrasonic wave, can improve the combination rate of protein molecules and water molecules, promote the formation of a gluten network structure, simultaneously generate a small amount of damaged starch, increase the water absorption rate of the noodles, and obviously reduce the standing time of the dough to only 10 minutes. Promoting water migration and conversion of free SH into disulfide bonds S-S, thereby improving the overall quality of the whole noodle.
In some embodiments, in the step S7, the noodles are added after the water is boiled, and the cooking time is 5 to 10 minutes.
In some embodiments, in the step S8, the aging humidity (air humidity) is 70-90%, and the temperature cycle storage is specifically: first at 4 ℃ for 1 day, then at 30 ℃ for 1 day, and so on for 4-12 days. The invention adopts temperature circulation type wet aging, the temperature is 4/30 ℃ circulation, the humidity is 70% -90%, and the aging time is 4-12 d, the aging treatment is carried out on the cooked noodles. Under certain humidity, enough moisture in the starch can be migrated and redistributed, and the aging enthalpy of the starch is the lowest at 4 ℃, so that a better gel network structure is formed; the crystal growth speed is the fastest at 30 ℃, which is favorable for the formation of starch crystallization areas, thereby improving the resistance degree of the noodles. The pullulanase enzymolysis used in the invention has the effect of accelerating the aging rate of starch, and compared with the processes of room temperature moisture preservation, air drying and the like, the noodle prepared by temperature circulation type wet aging has the advantages of lowest breakage rate and higher noodle quality.
Further, the drying comprises low-temperature hot air drying, wherein the temperature of the low-temperature hot air drying is controlled between 40 and 60 ℃ and the time is 24 to 72 hours.
As another aspect of the present invention, it also relates to a low Glycemic Index (GI) composite noodle prepared by the aforementioned manufacturing method, which has a glycemic index of not more than 50.
The main raw materials adopted by the low GI composite noodles prepared by the invention are resistant wheat flour and buckwheat flour, and compared with common wheat flour, the low GI composite noodles have higher resistant starch content, lower glycemic index (GI is 43.78, belongs to low GI foods) and richer lysine components, and are one of the high-quality healthy staple food choices for people suffering from diabetes, obesity and the like.
By the technical scheme, the resistant starch adopted by the invention has the effect of dietary fiber, can promote gastrointestinal peristalsis and improve intestinal flora while increasing satiety, and also has physiological functions of controlling blood sugar concentration, reducing blood fat, controlling weight and the like. The buckwheat flour has rich lysine components, ferrum, zinc, manganese and other trace elements, is more than common grains, contains nicotinic acid and rutin, and has the effect of reducing blood fat and cholesterol of a human body. The invention prepares the resistant wheat flour, and utilizes means such as superheated steam gelatinization, medium magnetic field assisted enzymolysis, ultrasonic assisted oleic acid compounding and the like to prepare the wheat flour containing rich RS 5 The wheat flour with the resistant starch is compounded with the buckwheat flour and the wheat flour to prepare the low-GI composite nutritional noodles, the nutritional powder accounts for more than 40%, the pursuit of the masses on the taste is met while the low GI is achieved, the wheat flour is suitable for various people to eat, and the wheat flour is one of healthy meal choices of special people (diabetes, obesity and hyperlipidemia people). The low GI composite noodles provided by the invention improve the problems of high cooking loss rate, easiness in soup mixing, high breakage rate and the like in the curing process of the pure coarse cereal noodles through technological improvement, and better improve the texture performance and the taste.
In order to describe the technical content, constructional features, achieved objects and effects of the technical solution in detail, the following description is made in detail with reference to specific embodiments. It should be understood that the detailed description and specific examples, while indicating the invention, are intended for purposes of illustration only and are not intended to limit the invention; all modifications suggested or derived from the disclosure of the present invention are to be considered as being within the scope of the present invention.
Example 1
The preparation method of the low GI composite noodles comprises the following steps:
s1, superheated steam treatment: the initial moisture content of the wheat flour is measured by a moisture meter, a proper amount of phosphate buffer (pH value is 5.0) is added into the wheat flour until the moisture content is 25%, the wheat flour is fully stirred and sealed in a container and balanced for 72 hours at room temperature, then the humidified wheat flour is subjected to superheated steam treatment, the superheated steam temperature is 120 ℃, the superheated steam treatment time is 40min, and the cooled to room temperature;
S2, medium magnetic field auxiliary enzymolysis: adding phosphate buffer solution into the wheat flour subjected to superheated steam treatment, regulating the concentration of wheat flour slurry to 10% (w/v), performing enzymolysis and magnetic field treatment simultaneously (the magnetic field strength is 4mT, the pullulanase addition amount is 40ASPU/g wheat flour dry basis, the enzymolysis temperature is 55 ℃, the enzymolysis time is 6 h), and inactivating enzyme in a boiling water bath after the reaction is finished;
s3, ultrasonic-assisted oleic acid compounding: adding oleic acid (5 wt% of wheat flour dry basis) dissolved in absolute ethanol into the wheat flour slurry after enzyme deactivation, continuously stirring the mixture at 90 ℃ for 30min, cooling to 60 ℃, treating for 15min under 200W ultrasonic power, centrifuging to remove supernatant, and washing away excessive oleic acid with 50% ethanol;
s4, drying and obtaining a finished product: drying for 24 hours by adopting an oven, controlling the drying temperature to be 45 ℃, crushing and sieving by a 100-mesh sieve to obtain a finished product of the high-resistance starch wheat flour;
s5, mixing the composite powder uniformly by using a stirrer according to the mass of the wheat flour being 100%, the replacement proportion of the buckwheat flour being 30% and the addition proportion of the resistant wheat flour being 18%;
s6, adding water according to the water absorption measured by the powder quality instrument as a reference, adding and subtracting the water according to the actual situation, and ensuring that the water adding amount just can enable the dough to form the granular dough with uniform dryness and loose humidity. A certain amount of composite powder is accurately weighed, the water adding amount is 30% of the mass of the composite powder, and 1% of edible salt is added into the water. Stirring with a vacuum kneader for 15min, wherein the vacuum degree is set to 0.04MPa, and the mixing speed is 90rpm/min. After dough mixing is completed, the dough is sealed by a sealing bag and put into a high-power numerical control ultrasonic cleaner, and is proofed for 10min under the power of 200W. Rolling the dough by an electric dough pressing machine for 9 times to enable the thickness of the dough cover to be 2mm, pressing the dough cover until the surface is smooth, and finally cutting the dough cover into strips;
S7, boiling water by using an electromagnetic oven, putting the raw noodles into the electromagnetic oven, boiling for 5min, immediately taking out the noodles by using a strainer, flushing the noodles for 1min by using tap water, cooling and shaping the noodles, and preventing the noodles from adhering;
s8, placing the noodles in a constant temperature and humidity box, setting the humidity to be 70%, and storing the noodles in a temperature cycle mode specifically as follows: first stored for one day at 4 ℃, then stored for one day at 30 ℃, and so on for 4 days.
S9, drying by using a low-temperature hot air drying method, wherein the drying temperature is controlled to be 40 ℃, and the drying time is 72 hours.
Example 2
S1, superheated steam treatment: the initial moisture content of the wheat flour is measured by a moisture meter, a proper amount of phosphate buffer (pH value is 5.0) is added into the wheat flour until the moisture content is 25%, the wheat flour is fully stirred and sealed in a container and balanced for 72 hours at room temperature, then the humidified wheat flour is subjected to superheated steam treatment, the superheated steam temperature is 140 ℃, the superheated steam treatment time is 30min, and the cooled to room temperature;
s2, medium magnetic field auxiliary enzymolysis: adding phosphate buffer solution into the wheat flour subjected to superheated steam treatment, regulating the concentration of wheat flour slurry to 10% (w/v), performing enzymolysis and magnetic field treatment simultaneously (the magnetic field strength is 6mT, the pullulanase addition amount is 40ASPU/g wheat flour dry basis, the enzymolysis temperature is 55 ℃, the enzymolysis time is 6 h), and inactivating enzyme in a boiling water bath after the reaction is finished;
S3, ultrasonic-assisted oleic acid compounding: adding oleic acid (7.5 wt% of wheat flour dry basis) dissolved in absolute ethanol into the wheat flour slurry after enzyme deactivation, continuously stirring the mixture at 90 ℃ for 30min, cooling to 60 ℃, treating for 15min under 300W ultrasonic power, centrifuging to remove supernatant, and washing out excessive oleic acid with 50% ethanol;
s4, drying and obtaining a finished product: drying for 24 hours by adopting an oven, controlling the drying temperature to be 45 ℃, crushing and sieving by a 100-mesh sieve to obtain a finished product of the high-resistance starch wheat flour;
s5, mixing the composite powder uniformly by using a stirrer according to the mass of the wheat flour being 100%, the replacement proportion of the buckwheat flour being 30% and the addition proportion of the resistant wheat flour being 18%;
s6, adding water according to the water absorption measured by the powder quality instrument as a reference, adding and subtracting the water according to the actual situation, and ensuring that the water adding amount just can enable the dough to form the granular dough with uniform dryness and loose humidity. A certain amount of composite powder is accurately weighed, the water adding amount is 30% of the mass of the composite powder, and 1% of edible salt is added into the water. Stirring with a vacuum dough mixer for 15min, wherein the vacuum degree is set to 0.06MPa, and the mixing speed is 90rpm/min. After dough mixing is completed, the dough is sealed by a sealing bag and put into a high-power numerical control ultrasonic cleaner, and is proofed for 20min under the power of 200W. Rolling the dough by an electric dough pressing machine for 9 times to enable the thickness of the dough cover to be 2mm, pressing the dough cover until the surface is smooth, and finally cutting the dough cover into strips;
S7, boiling water by using an electromagnetic oven, putting the raw noodles into the electromagnetic oven, boiling for 8min, immediately taking out the noodles by using a strainer, flushing the noodles for 1min by using tap water, cooling and shaping the noodles, and preventing the noodles from adhering;
s8, placing the noodles in a constant temperature and humidity box, setting the humidity to be 80%, and storing the noodles in a temperature cycle mode specifically as follows: first stored for one day at 4 ℃, then stored for one day at 30 ℃, and so on for 4 days.
S9, drying by using a low-temperature hot air drying method, wherein the drying temperature is controlled to be 40 ℃, and the drying time is 48 hours.
Example 3
S1, superheated steam treatment: the initial moisture content of the wheat flour is measured by a moisture meter, a proper amount of phosphate buffer (pH value is 4.0) is added into the wheat flour until the moisture content is 25%, the wheat flour is fully stirred and sealed in a container and balanced for 72 hours at room temperature, then the humidified wheat flour is subjected to superheated steam treatment, the superheated steam temperature is 160 ℃, the superheated steam treatment time is 40min, and the cooled to room temperature;
s2, medium magnetic field auxiliary enzymolysis: adding phosphate buffer solution into the wheat flour subjected to superheated steam treatment, regulating the concentration of wheat flour slurry to 10% (w/v), performing enzymolysis and magnetic field treatment simultaneously (the magnetic field strength is 8mT, the pullulanase addition amount is 40ASPU/g wheat flour dry basis, the enzymolysis temperature is 55 ℃, the enzymolysis time is 6 h), and inactivating enzyme in a boiling water bath after the reaction is finished;
S3, ultrasonic-assisted oleic acid compounding: adding oleic acid (10wt% wheat flour dry basis) dissolved in absolute ethanol into the wheat flour slurry after enzyme deactivation, continuously stirring the mixture at 90 ℃ for 30min, cooling to 60 ℃, treating for 15min under 400W ultrasonic power, centrifuging to remove supernatant, and washing away excessive oleic acid with 50% ethanol;
s4, drying and obtaining a finished product: drying for 24 hours by adopting an oven, controlling the drying temperature to be 45 ℃, crushing and sieving by a 100-mesh sieve to obtain a finished product of the high-resistance starch wheat flour;
s5, mixing the composite powder uniformly by using a stirrer according to the mass of the wheat flour being 100%, the replacement proportion of the buckwheat flour being 30% and the addition proportion of the resistant wheat flour being 18%;
s6, adding water according to the water absorption measured by the powder quality instrument as a reference, adding and subtracting the water according to the actual situation, and ensuring that the water adding amount just can enable the dough to form the granular dough with uniform dryness and loose humidity. A certain amount of composite powder is accurately weighed, the water adding amount is 30% of the mass of the composite powder, and 1% of edible salt is added into the water. Stirring with a vacuum kneader for 15min, wherein the vacuum degree is set to 0.08MPa, and the mixing speed is 90rpm/min. After dough mixing is completed, the dough is sealed by a sealing bag and put into a high-power numerical control ultrasonic cleaner, and is proofed for 30min under the power of 200W. Rolling the dough by an electric dough pressing machine for 9 times to enable the thickness of the dough cover to be 2mm, pressing the dough cover until the surface is smooth, and finally cutting the dough cover into strips;
S7, boiling water by using an electromagnetic oven, putting the raw noodles into the electromagnetic oven, boiling for 5min, immediately taking out the noodles by using a strainer, flushing the noodles for 1min by using tap water, cooling and shaping the noodles, and preventing the noodles from adhering;
s8, placing the noodles in a constant temperature and humidity box, setting the humidity to be 90%, and storing the noodles in a temperature cycle mode specifically as follows: first stored for one day at 4 ℃, then stored for one day at 30 ℃, and so on for 4 days.
S9, drying by using a low-temperature hot air drying method, wherein the drying temperature is controlled to be 40 ℃, and the drying time is 36 hours.
Example 4
S1, superheated steam treatment: the initial moisture content of the wheat flour is measured by a moisture meter, a proper amount of phosphate buffer (pH value is 4.5) is added into the wheat flour until the moisture content is 25%, the wheat flour is fully stirred and sealed in a container and balanced for 72 hours at room temperature, then the humidified wheat flour is subjected to superheated steam treatment, the superheated steam temperature is 180 ℃, the superheated steam treatment time is 40min, and the cooled to room temperature;
s2, medium magnetic field auxiliary enzymolysis: adding phosphate buffer solution into the wheat flour subjected to superheated steam treatment, regulating the concentration of wheat flour slurry to 10% (w/v), performing enzymolysis and magnetic field treatment simultaneously (the magnetic field strength is 8mT, the pullulanase addition amount is 40ASPU/g wheat flour dry basis, the enzymolysis temperature is 55 ℃, the enzymolysis time is 6 h), and inactivating enzyme in a boiling water bath after the reaction is finished;
S3, ultrasonic-assisted oleic acid compounding: adding oleic acid (10wt% wheat flour dry basis) dissolved in absolute ethanol into the wheat flour slurry after enzyme deactivation, continuously stirring the mixture at 90 ℃ for 30min, cooling to 60 ℃, treating for 15min under 300W ultrasonic power, centrifuging to remove supernatant, and washing away excessive oleic acid with 50% ethanol;
s4, drying and obtaining a finished product: drying for 24 hours by adopting an oven, controlling the drying temperature to be 45 ℃, crushing and sieving by a 100-mesh sieve to obtain a finished product of the high-resistance starch wheat flour;
s5, mixing the composite flour uniformly by using a mixer according to the mass of 100% of the wheat flour, 30% of the buckwheat flour, 18% of the resistant wheat flour (6%, 12%, 24% of the resistant wheat flour and no sample are further prepared for researching the influence of the resistant wheat flour on the hydrolysis rate of the dough strips);
s6, adding water according to the water absorption measured by the powder quality instrument as a reference, adding and subtracting the water according to the actual situation, and ensuring that the water adding amount just can enable the dough to form the granular dough with uniform dryness and loose humidity. A certain amount of composite powder is accurately weighed, the water adding amount is 30% of the mass of the composite powder, and 1% of edible salt is added into the water. Stirring with a vacuum dough mixer for 15min, wherein the vacuum degree is set to 0.06MPa, and the mixing speed is 90rpm/min. After dough mixing is completed, the dough is sealed by a sealing bag and put into a high-power numerical control ultrasonic cleaner, and is proofed for 10min under the power of 200W. Rolling the dough by an electric dough pressing machine for 9 times to enable the thickness of the dough cover to be 2mm, pressing the dough cover until the surface is smooth, and finally cutting the dough cover into strips;
S7, boiling water by using an electromagnetic oven, putting the raw noodles into the electromagnetic oven, boiling for 6min, immediately taking out the noodles by using a strainer, flushing the noodles for 1min by using tap water, cooling and shaping the noodles, and preventing the noodles from adhering;
s8, placing the noodles in a constant temperature and humidity box, setting the humidity to be 70%, and storing the noodles in a temperature cycle mode specifically as follows: first stored for one day at 4 ℃, then stored for one day at 30 ℃, and so on for 4 days.
S9, drying by using a low-temperature hot air drying method, wherein the drying temperature is controlled to be 40 ℃, and the drying time is 24 hours.
Comparative example 1
This comparative example was prepared in substantially the same manner as in example 4, except that: the wheat flour is not subjected to magnetic field treatment, but is subjected to superheated steam treatment, pullulanase enzymolysis and ultrasonic-assisted oleic acid compounding.
Comparative example 2
This comparative example was prepared in substantially the same manner as in example 4, except that: the wheat flour is not subjected to medium magnetic field treatment and ultrasonic assisted oleic acid compounding, and is only subjected to superheated steam treatment and pullulanase enzymolysis treatment.
Comparative example 3
This comparative example was prepared in substantially the same manner as in example 4, except that: the dough was not subjected to vacuum and dough treatment, but only to non-vacuum and dough treatment.
Comparative example 4
This comparative example was prepared in substantially the same manner as in example 4, except that: the dough proofing process is not assisted by ultrasound, and is only performed at room temperature for standing proofing.
Example 5
This comparative example was prepared in substantially the same manner as in example 4, except that: no temperature-cycling wet aging treatment is carried out.
Comparative example 6
The present comparative example was carried out according to the noodle preparation steps (S5 to S9) of example 4, except that: the resistant wheat flour and the buckwheat flour are not added, and the raw material is only the wheat flour.
In order to further illustrate the technical effects of the present invention, the related samples obtained in examples 1 to 4 and comparative examples 1 to 6 were measured.
1. Determination of amylose content of resistant wheat flour
Determination of amylose content using dual wavelength colorimetric method
(1) Amylose and amylopectin standard solution configuration: weighing 0.1g of amylopectin or amylose standard substance, adding 10mL of 0.5mol/L KOH solution into a 50mL beaker, dissolving in boiling water bath, transferring to a volumetric flask after cooling, and obtaining 1mg/L amylose and amylopectin standard solution respectively by distilled water constant volume to 100 mL.
(2) The amylose determination wavelength and the reference wavelength are selected, an ultraviolet visible spectrophotometer is adopted to scan the standard solution of amylose and amylopectin, and according to the scanning spectrum and the equal absorption point mapping method, the dual wavelengths of the amylose determination are determined to be 610nm and 480nm, and are respectively marked as lambda 1 And lambda (lambda) 2 。
(3) Drawing an amylose standard curve: respectively sucking 1.0, 2.0, 3.0, 4.0, 5.0 and 6.0 of amylose standard solution into 6 50mL beakers, respectively adding 20mL of distilled water, adjusting pH to about 3.5 with 0.1mol/L HCl solution, and adding 1mL of iodine reagent. The solution was transferred to a volumetric flask, fixed to 50mL with distilled water, and allowed to stand for 20min. At lambda 1 And lambda (lambda) 2 Measuring absorbance A at wavelength λ1 And A λ2 In delta A Straight line ＝A λ1 -A λ2 And (3) drawing an amylose standard curve by taking the amylose content as an ordinate and taking the amylose content as an abscissa. Amylose regression equation y= 0.01235x-0.04721, correlation coefficient R 2 ＝0.9986。
(4) Sample measurement: about 50.00mg of starch was weighed into a 100mL beaker, 10mL of 0.5mol/L KOH solution was added, and the mixture was heated and stirred in a boiling water bath for 40 minutes. After the sample was completely dissolved, cooled, it was transferred to a 50mL volumetric flask and the volume was fixed with distilled water. 15mL of the sample solution was taken and placed in two 100mL beakers, and 15mL of distilled water was added to each of the beakers, followed by pH adjustment to about 3.5 with 0.1mol/L HCl solution. 1mL of iodinated reagent was added to the sample solution, and the volume of each sample was set to 100mL. Standing for 20min. At lambda 1 And lambda (lambda) 2 Absorbance values were measured at the wavelengths, respectively.
2. Determination of composite powder resistant starch content and noodle GI value
Weighing 1g of resistant wheat flour or noodle sample, aging with boiling water, taking out, and cooling. The mixture is simply crushed and placed in a conical flask with a plug, 10mL of LHCl-KCl buffer (pH=1.5) and 0.2mL of pepsin solution (300U/mL) are added, the mixture is vibrated at a constant temperature at 37 ℃ for 60min, the mixture is taken out and cooled, 9.8mL of 0.5mol/L sodium acetate (pH 6.9) is added, 5mL of alpha-amylase solution (5U/mL) is added for starting reaction, 1mL of digestion sample solution is taken at a constant temperature at 37 ℃ for 0, 20, 30, 60, 90, 120 and 180min respectively, enzyme is inactivated in a boiling water bath for 5min, glucose is taken as a standard substance, and the reducing sugar content is measured according to a DNS method. The fast digestible starch (RDS), slow Digestible Starch (SDS) and Resistant Starch (RS) contents were calculated as follows.
Wherein: g is the glucose content/mg produced after 0min of amylase hydrolysis; g 20 Glucose content/mg produced after 20min of amylase hydrolysis; g 120 Is the glucose content/mg produced after 120min of amylase hydrolysis; t (T) s Is the total starch content per mg in the sample.
The determination of the total starch content is referred to the acid hydrolysis method in GB 5009.9-2016 determination of starch in food.
Starch hydrolysis rate (%) = glucose content at sampling point x 0.9 x 100%/total starch content
And (3) taking the hydrolysis time as an abscissa and the starch hydrolysis rate as an ordinate, drawing a starch hydrolysis curve chart of the sample, and calculating a corresponding area under the curve (AUC) through Origin software to further obtain a starch Hydrolysis Index (HI) and an in vitro glycemic index (eGI) of the sample.
HI = area under sample point hydrolysis rate curve/area under reference food hydrolysis rate curve
eGI＝39.71+0.549HI
FIG. 1 is a schematic diagram showing hydrolysis curves of noodles obtained by different addition ratios of resistant wheat flour.
3. Measurement of the loss rate of noodles by boiling
Weighing 10g of complete noodles, marking as Mi, and putting the noodles into a pot for boiling after water in the pot is boiled. When the optimal cooking time is reached, the noodles are immediately fished out by a strainer and put in a pot for draining. After the pot surface soup is cooled to room temperature, transferring to a 500mL volumetric flask, fixing the volume by distilled water, shaking up, sucking 10mL by a pipette, transferring to a dry aluminum box (note M) Aluminum box ) Drying the aluminum box at 105deg.C to constant weight (M) 2 ). And taking out the dried materials, placing the dried materials in a drying dish for 30min, and weighing the materials.
Cooking loss rate= (M 2 -M Aluminum box )/M 1 ×50×100％
4. Determination of the breakage Rate of noodles
Taking 10 pieces of noodles, boiling the noodles in water in a pot, and putting the noodles into the pot to cook. When the optimal cooking time is reached, the noodles are immediately fished out by a strainer, and the number of broken noodles is checked. The assay was repeated 3 times.
Bar breakage = N/10 x 100%
5. Texture property measurement of noodles
After the noodles are cooked to the optimal cooking time, the texture measurement is carried out after the noodles are washed for 30 seconds by tap water. 1 noodle is taken and placed on an object stage, the model of a probe is P/0.5 column, the speed before the test is set to be 10mm/s, the speed during the test is 0.8mm/s, the speed after the test is 10mm/s, the deformation of the pressing down is 70%, the starting force is 5g, and the compression interval is 2s. Each set of experiments was run 5 times, with the highest and lowest values removed.
Table 1 shows the amylose content of resistant wheat flour or wheat flour prepared in the above examples and part of the comparative examples
Table 2 shows the results of the cooking loss rate and the breakage rate of the noodles prepared in examples and some of the comparative examples
Sample of Cooking loss rate/% Rate of breakage/%
Example 1 7.49 6.21
Example 2 7.91 6.79
Example 3 7.42 6.43
Example 4 7.18 5.68
Comparative example 3 8.31 7.56
Comparative example 4 10.72 8.14
Comparative example 5 8.01 7.24
Comparative example 6 5.09 3.51
Table 3 shows the texture results of the noodles prepared in examples and some comparative examples
Table 4 shows eGI values of the noodles prepared in examples and some comparative examples
Sample of eGI
Example 1 46.18
Example 2 44.91
Example 3 45.92
Example 4 43.78
Comparative example 3 44.12
Comparative example 4 44.51
Comparative example 5 53.76
Comparative example 6 66.42
As can be seen from the data in table 1, the wheat flour prepared in example 4 has the highest resistant starch content; as can be seen from the data of table 2, the noodles prepared in example 4 had the lowest cooking loss rate and breakage rate; from the data in Table 3, it is understood that the noodles prepared in example 4 are optimal in terms of hardness, elasticity, cohesiveness, chewiness, and recovery; as can be seen from the data in table 4, the noodles eGI prepared in example 4 had the lowest value, less than 55, belonging to the low GI food. The invention can promote RS through superheated steam treatment, medium magnetic field auxiliary enzymolysis and ultrasonic auxiliary oleic acid compounding 5 The formation of the type resistant starch, the magnetic field assistance improves the enzymolysis efficiency of pullulanase, improves the content of amylose, and is beneficial to the subsequent embedding of fatty acid into a starch spiral cavity; ultrasound assisted oleic acid complexation helps starch form a more stable complex, creating enzyme resistance; vacuum dough mixing and ultrasonic assisted proofing improve the texture characteristics of the noodles; the temperature-cycle environment-friendly wet aging treatment effectively reduces the glycemic index of the noodles. The composite noodles disclosed by the invention are good in taste, high in resistant starch content and good in quality staple food selection for patients suffering from diabetes and obesity.
Example 5
S1, superheated steam treatment: the initial moisture content of the wheat flour is measured by a moisture meter, a proper amount of phosphate buffer (pH value is 5.0) is added into the wheat flour until the moisture content is 20%, the wheat flour is fully stirred and sealed in a container, the room temperature is balanced for 48 hours, then the humidified wheat flour is subjected to superheated steam treatment, the superheated steam temperature is 180 ℃, the superheated steam treatment time is 20 minutes, and the cooled wheat flour is cooled to the room temperature;
s2, medium magnetic field auxiliary enzymolysis: adding phosphate buffer solution into the wheat flour subjected to superheated steam treatment, regulating the concentration of wheat flour slurry to 20% (w/v), performing enzymolysis and magnetic field treatment simultaneously (the magnetic field strength is 2mT, the pullulanase addition amount is 50ASPU/g wheat flour dry basis, the enzymolysis temperature is 60 ℃, the enzymolysis time is 2 h), and inactivating enzyme in a boiling water bath after the reaction is finished;
s3, ultrasonic-assisted oleic acid compounding: adding oleic acid (15 wt% of wheat flour dry basis) dissolved in absolute ethanol into the wheat flour slurry after enzyme deactivation, continuously stirring the mixture at 95 ℃ for 10min, cooling to 50 ℃, treating for 5min under 500W ultrasonic power, centrifuging to remove supernatant, and washing away excessive oleic acid with 50% ethanol;
s4, drying and obtaining a finished product: drying for 48 hours by adopting an oven, controlling the drying temperature to be 60 ℃, crushing and sieving by a 100-mesh sieve to obtain a finished product of the high-resistance starch wheat flour;
S5, mixing the composite powder uniformly by using a stirrer according to the mass of the wheat flour being 100%, the replacement proportion of the buckwheat flour being 10% and the addition proportion of the resistant wheat flour being 24%;
s6, adding water according to the water absorption measured by the powder quality instrument as a reference, adding and subtracting the water according to the actual situation, and ensuring that the water adding amount just can enable the dough to form the granular dough with uniform dryness and loose humidity. Accurately weighing a certain amount of composite powder, wherein the water adding amount is 25% of the mass of the composite powder, and 0.4% of edible salt is added into the water. Stirring with a vacuum kneader for 15min, wherein the vacuum degree is set to 0.05MPa, and the mixing speed is 30rpm/min. After dough mixing is completed, the dough is sealed by a sealing bag and put into a high-power numerical control ultrasonic cleaner, and is proofed for 20min under the power of 250W. Rolling the dough by an electric dough pressing machine for 9 times to enable the thickness of the dough cover to be 2mm, pressing the dough cover until the surface is smooth, and finally cutting the dough cover into strips;
s7, boiling water by using an electromagnetic oven, putting the raw noodles into the electromagnetic oven, boiling for 8min, immediately taking out the noodles by using a strainer, flushing the noodles for 1min by using tap water, cooling and shaping the noodles, and preventing the noodles from adhering;
s8, placing the noodles in a constant temperature and humidity box, setting the humidity to be 70%, and storing the noodles in a temperature cycle mode specifically as follows: first stored for one day at 4 ℃, then stored for one day at 30 ℃, and so on for 8 days.
S9, drying by using a low-temperature hot air drying method, wherein the drying temperature is controlled to be 50 ℃, and the drying time is 72 hours.
Example 6
S1, superheated steam treatment: the initial moisture content of the wheat flour is measured by a moisture meter, a proper amount of phosphate buffer (pH value is 5.0) is added into the wheat flour until the moisture content is 23%, the wheat flour is fully stirred and sealed in a container and balanced for 24 hours at room temperature, then the humidified wheat flour is subjected to superheated steam treatment, the superheated steam temperature is 120 ℃, the superheated steam treatment time is 50min, and the cooled to the room temperature;
s2, medium magnetic field auxiliary enzymolysis: adding phosphate buffer solution into the wheat flour subjected to superheated steam treatment, regulating the concentration of wheat flour slurry to 5% (w/v), performing enzymolysis and magnetic field treatment simultaneously (the magnetic field strength is 5mT, the pullulanase addition amount is 20ASPU/g wheat flour dry basis, the enzymolysis temperature is 40 ℃, the enzymolysis time is 8 h), and inactivating enzyme in a boiling water bath after the reaction is finished;
s3, ultrasonic-assisted oleic acid compounding: adding oleic acid (2.5 wt% of wheat flour dry basis) dissolved in absolute ethanol into the wheat flour slurry after enzyme deactivation, continuously stirring the mixture at 85 ℃ for 40min, cooling to 40 ℃, treating for 25min under 200W ultrasonic power, centrifuging to remove supernatant, and washing out excessive oleic acid with 50% ethanol;
S4, drying and obtaining a finished product: drying for 72 hours by adopting an oven, controlling the drying temperature to be 50 ℃, crushing and sieving by a 100-mesh sieve to obtain a finished product of the high-resistance starch wheat flour;
s5, mixing the composite powder uniformly by using a stirrer according to the mass of the wheat flour being 100%, the replacement proportion of the buckwheat flour being 50% and the addition proportion of the resistant wheat flour being 6%;
s6, adding water according to the water absorption measured by the powder quality instrument as a reference, adding and subtracting the water according to the actual situation, and ensuring that the water adding amount just can enable the dough to form the granular dough with uniform dryness and loose humidity. A certain amount of composite powder is accurately weighed, the water adding amount is 45% of the mass of the composite powder, and 2.0% of edible salt is added into the water. Stirring with a vacuum kneader for 15min, wherein the vacuum degree is set to 0.03MPa, and the mixing speed is 110rpm/min. After dough mixing is completed, the dough is sealed by a sealing bag and put into a high-power numerical control ultrasonic cleaner, and is proofed for 30min under the power of 100W. Rolling the dough by an electric dough pressing machine for 9 times to enable the thickness of the dough cover to be 2mm, pressing the dough cover until the surface is smooth, and finally cutting the dough cover into strips;
s7, boiling water by using an electromagnetic oven, putting the raw noodles into the electromagnetic oven, boiling for 10min, immediately taking out the noodles by using a strainer, flushing the noodles for 1min by using tap water, cooling and shaping the noodles, and preventing the noodles from adhering;
S8, placing the noodles in a constant temperature and humidity box, setting the humidity to be 70%, and storing the noodles in a temperature cycle mode specifically as follows: first stored for one day at 4 ℃, then stored for one day at 30 ℃, and so on for 12 days.
S9, drying by using a low-temperature hot air drying method, wherein the drying temperature is controlled to be 60 ℃, and the drying time is 24 hours.
Furthermore, the inventors have conducted experiments in the manner set forth in examples 1-4, with other materials and conditions set forth in this specification, and conducted examples 5 and 6, all with favorable results.
While the embodiments have been described above, other variations and modifications will occur to those skilled in the art once the basic inventive concepts are known, and it is therefore intended that the foregoing description and drawings illustrate only embodiments of the invention and not limit the scope of the invention, and it is therefore intended that the invention not be limited to the specific embodiments described, but that the invention may be practiced with their equivalent structures or with their equivalent processes or with their use directly or indirectly in other related fields.

Claims (10)

1. A method for producing a composite noodle having a low glycemic index, comprising:
Carrying out superheated steam treatment on wheat flour, and then adopting medium magnetic field to assist enzymolysis and ultrasonic to assist oleic acid compounding to obtain resistant wheat flour;
uniformly mixing the resistant wheat flour, the buckwheat flour and the wheat flour to obtain composite flour;
vacuum kneading dough, ultrasonic-assisted standing, calendaring and slitting are carried out on the composite powder to obtain raw noodles;
and (3) sequentially curing, aging and drying the raw noodles to obtain the composite noodles with low glycemic index.
2. The method of manufacturing according to claim 1, comprising: thoroughly mixing and stirring wheat flour and phosphate buffer, balancing the moisture content in a sealed container at room temperature, and performing superheated steam treatment on the humidified wheat flour;
preferably, the pH value of the phosphate buffer solution is 4.0-5.0;
preferably, the moisture content of the humidified wheat flour is 20-25%;
preferably, the room temperature is balanced for 24-72 hours;
and/or the temperature of the superheated steam treatment is 120-180 ℃, and the time of the superheated steam treatment is 20-50 min.
3. The method of manufacturing according to claim 1, comprising: mixing the wheat flour subjected to superheated steam treatment with phosphate buffer solution to form wheat flour slurry, performing enzymolysis with medium magnetic field-assisted pullulanase, performing enzymolysis and magnetic field treatment simultaneously, and inactivating enzyme after the reaction is finished;
Preferably, the concentration of the wheat flour slurry is 5-20 w/v%;
preferably, the magnetic field intensity adopted by the magnetic field treatment is 2-8 mT;
preferably, the addition amount of the pullulanase is 20-50 ASPU/g wheat flour dry basis;
preferably, the enzymolysis temperature is 40-60 ℃, and the enzymolysis time is 2-8 hours.
4. A method of making as claimed in claim 3, comprising: uniformly mixing the wheat flour slurry after enzyme deactivation with oleic acid, performing ultrasonic treatment on the obtained mixture, washing and centrifuging;
preferably, the manufacturing method specifically includes:
the oleic acid is dissolved in absolute ethyl alcohol and added into the wheat flour slurry according to the proportion of 2.5 to 15 weight percent of the dry basis of the wheat flour, the obtained mixture is continuously stirred for 10 to 40 minutes at the temperature of 85 to 95 ℃, cooled to 40 to 60 ℃, and then treated by ultrasonic waves for 5 to 25 minutes under the ultrasonic power of 200 to 500W.
5. The method of manufacturing according to claim 4, further comprising: drying, grinding and sieving the centrifuged wheat flour to obtain resistant wheat flour;
preferably, the drying temperature is 45-60 ℃, and the drying time is 24-72 h.
6. The method of manufacturing according to claim 1, wherein: the composite powder comprises the following components in percentage by mass: 100% of wheat flour, 10-50% of buckwheat flour and 6-24% of resistant wheat flour.
7. The method of manufacturing according to claim 1, comprising: adding water containing salt into the composite powder, then carrying out vacuum dough kneading, ultrasonic-assisted standing, calendaring and slitting to obtain raw noodles;
preferably, the process conditions of the vacuum dough comprise: the vacuum degree is 0-0.08 MPa, the mixing speed is 30-110 rpm/min, the water adding amount is 25-45%, and the water temperature is normal temperature;
preferably, the salt content in the salt-containing water is 0.4-2.0%;
preferably, in the ultrasonic-assisted standing, the ultrasonic power is 100-250W, and the standing time is 10-30 min.
8. The method of manufacturing according to claim 1, comprising: the raw noodles are put into boiling water for cooking, the cooking is carried out, and then the raw noodles are fished out and put into cold water for cooling and shaping; preferably, the cooking time is 5-10 min.
9. The method of manufacturing according to claim 8, comprising: aging the cooled and shaped noodles, wherein the aging process conditions comprise: the air humidity is 70-90%, and the air is circularly stored for 4-12 days at the temperature of 4/30 ℃;
and/or the drying comprises low-temperature hot air drying, wherein the temperature of the low-temperature hot air drying is 40-60 ℃ and the time is 24-72 h.
10. The low glycemic index composite noodle produced by the production method according to any one of claims 1 to 9, having a glycemic index of not more than 50.
CN202311774270.3A 2023-12-21 2023-12-21 Composite noodles with low glycemic index and preparation method thereof Pending CN117502599A (en)

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