CN117562216A - Digestion-resistant long-shelf-life whole-grain highland barley noodles and preparation method thereof - Google Patents
Digestion-resistant long-shelf-life whole-grain highland barley noodles and preparation method thereof Download PDFInfo
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Classifications
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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
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- 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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- Polymers & Plastics (AREA)
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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Noodles (AREA)
Abstract
The invention discloses whole-grain highland barley noodles with digestion resistance and long shelf life and a preparation method thereof, belonging to the technical field of food processing. The highland barley noodles disclosed by the invention are prepared from the following components in parts by weight: 2-8 parts of wheat gluten, 50-70 parts of highland barley flour, 30-50 parts of wheat flour, 0-1 part of EGCG, 0-1 part of ferulic acid, 0-2 parts of salt, 0-2 parts of edible alkali, 0-0.05 part of L-cysteine hydrochloride and 0-0.05 part of metabisulfite. The highland barley mixed powder is subjected to microwave/dry heat treatment to induce the preliminary repolymerization of gluten, water and TG enzyme are added to form flour batting, and the flour batting is cured, rolled and cut into strips to prepare the whole grain highland barley noodles. The method can improve the content of resistant starch, reduce the digestibility, and improve the dough strength, the dough steaming and boiling quality, the texture and other qualities; meanwhile, the initial bacterial content and oxidase activity of the noodles can be reduced, the storage stability of the noodles is improved, and the shelf life is prolonged.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to whole-grain highland barley noodles with digestion resistance and long shelf life and a preparation method thereof.
Background
The world health organization first published global diabetes reports on month 4 and 6 of 2016 showing a 3-fold increase in global diabetes adult patients over nearly 40 years, most of which live in developing countries. The progress toward the reduction in life style and dietary structure has become a chronic disease of interest in China and even worldwide. The pathogenesis of diabetes is that insulin secretion is disturbed or defective, and carbohydrate, fat and protein metabolism in a patient is abnormal, so that the organs of the body such as retina, kidney and nervous system are adversely affected. At present, more and more diabetics are suffering from difficult wear, and the problems of rapid rise of blood sugar and the like caused by eating staple food can be reduced on the basis of not changing the dietary structure, so that the novel nutrition and health care problems are realized.
Highland barley is a cereal crop with thousand grain weight of about 40g, wherein the average content of protein is 11.37%, and the nutritional ingredients of the highland barley are characterized by high protein, high fiber, high vitamin, low fat and low sugar, and the highland barley contains abundant mineral substances, amino acids and vitamins, thus the highland barley is a good product in cereal crops. In recent years, researches have also found that highland barley is also rich in about 6.14 percent of beta-glucan with the effects of resisting cancer, reducing blood fat, reducing blood sugar and the like, and can effectively prevent various common diseases such as hyperglycemia, hypertension and the like after being eaten for a long time. Therefore, highland barley is used as an important health food raw material and has the potential of developing functional food.
Highland barley is taken as one of main representatives of coarse cereal plants, food layers made of highland barley are endless, such as noodles, bread and the like, but the noodles are made by supporting gluten proteins (glutenin and prolamine) in flour, however, the highland barley is lack of gluten proteins, so that the highland barley noodles are easy to break and difficult to form in the production and processing process. Therefore, the quality of the noodles is affected by the ratio of the wheat flour to the highland barley flour. In addition, the water absorption rate of the dough is greatly improved due to the mixing of the highland barley powder with high content, so that the water adding amount has important influence on the quality, color, texture and taste of the highland barley noodles. Under the condition of too little water addition, the flour batting is dried, gluten is not easy to spread, the flour batting can be peeled off and fall off on the surface in the process of spreading, in the process of cooking, the proofing is incomplete due to low water content, gluten network development is not uniform enough, and the noodles are broken; if too much water is added, gluten proteins are aggregated to form larger dough blocks, excessive curing is caused, and the dough sheet obtained by the extrusion is softer in texture and difficult to prepare into noodles.
Generally, the existing highland barley noodle industry has the problems of monotonous products, lagging processing key technology, poor processing stability and the like, and the advanced technology should be utilized to break through the development bottleneck, so that the highland barley noodle processing nutrition, convenience and diversification are realized.
Disclosure of Invention
Aiming at the problems existing in the prior art, the invention aims to provide the whole-grain highland barley noodles with digestion resistance and long shelf life and the preparation method thereof.
In order to achieve the above purpose, the invention adopts the following technical scheme:
the whole-grain highland barley noodles with digestion resistance and long shelf life are prepared from the following components in parts by mass:
2-8 parts of wheat gluten, 50-70 parts of highland barley flour, 30-50 parts of wheat flour, 0-1 part of EGCG, 0-1 part of ferulic acid, 0-2 parts of salt, 0-2 parts of edible alkali, 0-0.05 part of L-cysteine hydrochloride and 0-0.05 part of metabisulfite.
In a specific embodiment, the highland barley whole powder is prepared by adopting a layering milling-bran germ enrichment component dry heat/superheated steam treatment-micronization treatment technology.
In a specific embodiment, the preparation method of the highland barley whole powder comprises the following steps: cleaning highland barley raw materials, adopting a layered grinding technology to obtain highland barley powder and a wheat bran germ enrichment component, carrying out dry heat or superheated steam treatment on the wheat bran germ enrichment component, drying and superfine grinding, and mixing the crushed highland barley powder with highland barley powder to obtain highland barley whole powder; wherein the dry heat treatment condition is 100-130 ℃ for 5-30min; the superheated steam treatment condition is steam at 110-200 ℃ for 30-500 s.
In a specific embodiment, the gluten is enzymatically hydrolyzed gluten; the preparation method comprises the following steps: preparing wheat gluten into aqueous dispersion of wheat gluten with concentration of 3-8% (w/w), adding neutral protease for enzymolysis, freeze drying and pulverizing.
In a specific embodiment, the neutral protease is added in an amount of 5 to 1000U/g protein; the enzymolysis parameter is that the time is 5-60min, and the temperature is 40-55 ℃.
In a specific embodiment, the preparation method of the digestion-resistant long-shelf-life whole-grain highland barley noodles comprises the following steps:
(1) Weighing wheat gluten, highland barley flour, wheat flour, EGCG, ferulic acid, salt, dietary alkali, L-cysteine hydrochloride and metabisulfite according to the parts by weight, and mixing to prepare highland barley mixed powder;
(2) Slowly adding 38-45 parts of water and TG enzyme into the highland barley mixed powder prepared in the step (1), stirring into flour batting, standing at room temperature, and proofing;
(3) And (5) rolling and cutting the fermented flour batting into noodles.
In a specific embodiment, the method further comprises a dry heat treatment step before the step (2), wherein the dry heat treatment is a microwave heating treatment or a drying treatment; wherein the microwave heating treatment is 600-1000W microwave treatment for 30-120s; the drying treatment is carried out at 100-130 ℃ for 10-30min.
In a specific embodiment, the addition amount of the TG enzyme in the step (2) is 0-2% of the mass of the highland barley mixed powder, and the activity of the TG enzyme is 100U/g.
Compared with the prior art, the invention has the following advantages:
(1) According to the invention, highland barley raw materials are cleaned and then subjected to layered grinding to obtain highland barley powder and wheat bran germ enriched components, the wheat bran germ enriched components are dried and superfine crushed after being subjected to dry heat treatment or superheated steam treatment, and the crushed highland barley powder is mixed with highland barley powder to obtain highland barley whole powder, so that the palatability of the highland barley powder is greatly improved, microorganisms are killed, oxidase activity is passivated, and highland barley powder with fine taste and long shelf life is obtained.
(2) The invention adopts controllable enzymolysis technology to treat gluten powder (active gluten powder), or adds trace reducing agent L-cysteine hydrochloride or metabisulfite when mixing flour, so as to promote gluten molecules to moderately depolymerize; in the subsequent processing, the internal and external dietary polyphenol, dietary alkali, TG enzyme or moderate heat are induced to be crosslinked again, so that a gluten network structure with higher crosslinking degree, more uniformity and higher strength is formed, and the processing quality of the gluten network structure is obviously improved; meanwhile, the package of the polymerized gluten network on the starch is firmer, the interaction between the components such as beta-glucan, dietary fiber and the like in the highland barley powder system and the starch is enhanced, the digestion characteristic and GI value of the highland barley powder are further reduced, and the problems of poor breakage rate, cooking quality and palatability of the highland barley noodles are solved while the processed noodles have lower digestion rate.
(3) According to the invention, the mixed powder is treated by adopting a microwave mode and a dry heat mode, so that the gluten protein polymerization can be promoted, the gluten network structure is enhanced, the interaction between the components is enhanced, the cooking loss is reduced, the hardness and the elasticity of the noodles are improved, the initial bacterial load of highland barley flour can be reduced, the storage stability is improved, and the shelf life is prolonged; simultaneously, the two treatment modes can improve the crystallinity of the starch and further reduce the digestion rate.
(4) According to the invention, highland barley flour is prepared by dietary polyphenol in the mixed powder, so that on one hand, the highland barley flour can interact with gluten, the gluten strength is improved, and a key effect is exerted in the aspect of promoting the network structure of the gluten to be more compact; on the other hand, EGCG and ferulic acid can also interact with starch, so that the digestibility of the EGCG and ferulic acid is reduced; meanwhile, two natural polyphenols also have certain antibacterial properties.
(5) The highland barley whole flour accounts for more than 51% of the total grain flour and accords with the whole grain food standard.
Drawings
FIG. 1 is a graph showing RDS, SDS, RS content in samples of examples and comparative examples;
FIG. 2 is a graph showing the total number of colonies after storage of examples and comparative examples.
Detailed Description
The terms used in the present invention generally have meanings commonly understood by those of ordinary skill in the art unless otherwise indicated.
The invention will be described in further detail below in connection with specific embodiments and with reference to the data. The following examples are intended to illustrate the invention and are not intended to limit the scope of the invention in any way.
In the following examples, wheat gluten was purchased from the company of Zhongyu food, coastal state, wheat flour was purchased from the company of Jinshahe group, highland barley raw materials were purchased from the company of tibetan wanda highland barley food, inc., and highland barley powder was obtained using an experimental layered milling mill.
Comparative example 1
A preparation method of common whole grain highland barley noodles comprises the following steps:
(1) 5g of common wheat gluten, 51g of common highland barley powder and 42g of wheat flour are weighed and put into a stirrer, 1g of salt and 1g of edible alkali are added, and after being stirred uniformly, 42mL of distilled water is slowly added. The noodle batting was obtained by stirring at 85rpm for 2min and then at 135rpm for 5 min.
(2) After proofing for 20min, preparing into noodles: sequentially calendaring with roller gaps of 1.5 (3 times of doubling and compounding), 1.3, 1.1 and 0.9mm, and finally cutting the dough sheet into fresh noodles with the thickness of 0.9mm, and cutting the noodles into noodles with the length of 20cm for later use.
Comparative example 2
A preparation method of common wheat noodles comprises the following steps:
(1) 100g of wheat flour was weighed into a stirrer and 34mL of distilled water was slowly added. The noodle batting was obtained by stirring at 85rpm for 2min and then at 135rpm for 5 min.
(2) After proofing for 20min, preparing into noodles: sequentially calendaring with roller gaps of 1.5 (3 times of doubling and compounding), 1.3, 1.1 and 0.9mm, and finally cutting the dough sheet into fresh noodles with the thickness of 0.9mm, and cutting the noodles into noodles with the length of 20cm for later use.
Example 1
A whole grain highland barley noodle with digestion resistance and long shelf life is prepared by the following method:
(1) Preparing highland barley whole powder in advance: the highland barley raw materials are cleaned, then a layered milling technology is adopted, an experimental layered milling mill is used for obtaining highland barley powder and wheat bran germ enrichment components, the wheat bran germ enrichment components are dried and superfine crushed after being subjected to dry heat treatment, and the highland barley powder is mixed with the highland barley powder after being crushed, so that highland barley whole powder is obtained. The dry heat treatment condition is 120 ℃ for 30min.
(2) Preparing enzymolysis wheat gluten in advance: preparing wheat gluten into aqueous dispersion of wheat gluten with concentration of 8% (w/w), adding neutral protease for enzymolysis, wherein the addition amount of the neutral protease is 100U/g protein, the enzymolysis time is 20min, the enzymolysis temperature is 40 ℃, and after the enzymolysis is completed, freeze drying and crushing are carried out for standby.
(3) The highland barley mixed powder comprises the following components in percentage by mass: 5.48% of enzymolysis wheat gluten, 51% of highland barley flour, 41% of wheat flour, 0.5% of EGCG, 1% of salt, 1% of dietary alkali and 0.02% of L-cysteine hydrochloride.
(4) About 300g of the mixed powder prepared in the step (1) is weighed, poured into a bowl special for heating by a microwave oven, and put into the microwave oven with rated power of 700W for microwave treatment for 120s.
(5) Weighing 100g of the mixed powder subjected to the microwave treatment in the step (2), putting the mixed powder into a stirrer, adding TG enzyme (the activity of the TG enzyme is 100U/g) accounting for 2wt% of the weight of the mixed powder, uniformly mixing, and slowly adding distilled water (the water volatilizes in the microwave treatment process, the water adding amount is adjusted according to the different water contents so as to ensure that the prepared fresh noodles have the same water content, and the adding amount of the distilled water is 42g of the water adding amount of a blank sample which is not subjected to the microwave treatment as a standard). Firstly, stirring for 2min at 85rmp, then stirring for 5min at 135rmp to obtain the noodle flour batting, and standing at room temperature for proofing for 20min.
(6) Preparing noodles: sequentially calendaring with roll gaps of 1.5 (compounding 3 or more times), 1.3, 1.1 and 0.9mm, and finally cutting the dough sheet into noodles with the thickness of 0.9mm, and cutting the noodles into noodles with the length of 20cm for later use.
Example 2
A whole grain highland barley noodle with digestion resistance and long shelf life is prepared by the following method:
the remaining steps were the same as in example 1 except for the following steps:
the step (4) is as follows: about 300g of the mixed powder prepared in the step (1) is weighed, poured into a special appliance, and put into a 110 ℃ oven for dry heat treatment for 30min.
Example 3
A whole grain highland barley noodle with digestion resistance and long shelf life is prepared by the following method:
the remaining steps were the same as in example 1 except for the following steps:
and (3) not performing the treatment of the step (4), namely, the prepared highland barley mixed powder is not subjected to microwave/dry heat treatment.
Example 4
A whole grain highland barley noodle with digestion resistance and long shelf life is prepared by the following method:
the remaining steps were the same as in example 1 except for the following steps:
the highland barley mixed powder comprises the following components in percentage by mass: 5% of common wheat gluten, 51% of highland barley flour, 41% of wheat flour, 0.5% of EGCG, 1.45% of salt, 1% of dietary alkali and 0.05% of metabisulfite. Namely: the gluten powder is commercial common gluten powder, and the rest components such as highland barley whole powder and the like are the same as in the example 1 without enzymolysis treatment.
Example 5
A whole grain highland barley noodle with digestion resistance and long shelf life is prepared by the following method:
the remaining steps were the same as in example 1 except for the following steps:
the highland barley mixed powder comprises the following components in percentage by mass: 5% of enzymolysis wheat gluten, 51% of common highland barley flour, 41% of wheat flour, 0.5% of EGCG, 0.48% of ferulic acid, 1% of salt, 1% of dietary alkali and 0.02% of L-cysteine hydrochloride. Wherein, the highland barley powder is common highland barley powder sold in the market, and is prepared by no treatment of layered grinding-bran embryo enrichment component dry heating/superheated steam-micronization treatment technology, and the rest components such as enzymolysis gluten powder are the same as in example 1.
Example 6
A whole grain highland barley noodle with digestion resistance and long shelf life is prepared by the following method:
the remaining steps were the same as in example 1 except for the following steps:
the highland barley mixed powder comprises the following components in percentage by mass: 3% of enzymolysis wheat gluten, 3% of common wheat gluten, 51% of highland barley flour, 41% of wheat flour, 0% of EGCG, 0% of ferulic acid, 1% of salt, 0.95% of dietary alkali, 0.02% of L-cysteine hydrochloride and 0.03% of metabisulfite. That is, the highland barley flour of the example 6 is not added with EGCG and ferulic acid.
Example 7
A whole grain highland barley noodle with digestion resistance and long shelf life is prepared by the following method:
the remaining steps were the same as in example 1 except for the following steps:
the highland barley mixed powder comprises the following components in percentage by mass: 5% of enzymolysis wheat gluten, 51% of highland barley flour, 41% of wheat flour, 0.5% of EGCG, 0.5% of ferulic acid, 1% of salt, 1% of dietary alkali, 0% of L-cysteine hydrochloride and 0% of metabisulfite. Namely, the highland barley flour of the example 7 is not added with two reducing agents of L-cysteine hydrochloride and metabisulfite.
Example 8
A whole grain highland barley noodle with digestion resistance and long shelf life is prepared by the following method:
the remaining steps were the same as in example 1 except for the following steps:
the addition amount of the TG enzyme in the step (5) was 0.
Influence of different preparation methods on cooking characteristics of whole-grain highland barley noodles
The color of the noodles of examples and comparative example 1 was measured with a portable konica meridax colorimeter; determining an optimal cooking time of the noodle sample using an AACC method; and finally, measuring the water absorption rate and the breakage rate of the noodles so as to judge the cooking characteristics of the noodles. The test results are shown in Table 1 below:
TABLE 1 influence of different preparation methods on the cooking characteristics of highland barley noodles
Note that: there was a significant difference between the data in the tables labeled with different lowercase letters indicating the same index (P < 0.05).
As can be seen from table 1, the highland barley whole powder obtained by the technology of layered milling-dry heat/superheated steam treatment-micronization treatment of the wheat germ enrichment component is adopted, and the highland barley noodles (examples) after the enzymolysis wheat gluten, the trace reducing agent, the dietary polyphenol and the TG enzyme are added in the manufacturing process and subjected to the microwave or dry heat treatment can remarkably improve the whiteness of the noodles, reduce the optimal cooking time, improve the water absorption rate, and reduce the cooking loss and the breakage rate compared with the comparative example 1.
Influence of different preparation methods on texture characteristics of whole-grain highland barley noodles
25 fresh noodles prepared by the methods of examples and comparative example 1 were placed in 450mL of boiled distilled water, respectively, for an optimal cooking time (then rinsed with distilled water for 1min. To prevent evaporation of water, the noodles were covered with a preservative film after absorbing excess water with filter paper. A full Texture (TPA) parameter, compression ratio 75%, was measured at a rate of 0.8mm/s using a P/36R probe, for a period of 2s. Three noodles were placed in parallel for each test, six times for each sample, test results are shown in the following table:
TABLE 2 influence of different preparation methods on texture characteristics of highland barley noodles
| Group of | Hardness (g) | Viscosity (g.s) | Elasticity of | Chewing nature (g) |
| Comparative example 1 | 3301.89±96.17 a | 159.30±25.61 bc | 0.68±0.04 a | 1475.23±125.96 a |
| Example 1 | 4064.65±112.35 bc | 184.26±23.26 bc | 0.85±0.01 b | 2046.54±117.33 a |
| Example 2 | 3959.97±62.86 a | 219.35±46.65 b | 0.84±0.06 a | 1945.11±100.04 a |
| Example 3 | 3732.63±51.63 ab | 221.26±14.68 c | 0.81±0.08 b | 1865.18±96.42 a |
| Example 4 | 3992.61±149.65 b | 226.31±29.65 b | 0.83±0.06a | 1798.95±126.62 a |
| Example 5 | 4053.56±110.03 bc | 195.26±26.35 bc | 0.84±0.02 b | 1896.24±116.48 a |
| Example 6 | 3662.63±39.98 ab | 224.56±19.04c | 0.82±0.06 b | 1855.98±94.02a |
| Example 7 | 3991.65±146.52 b | 214.39±36.05 b | 0.83±0.03a | 1900.46±134.62 a |
| Example 8 | 3703.68±124.38 bc | 190.66±22.56 bc | 0.84±0.01 b | 1891.56±106.64 a |
Note that: there was a significant difference between the data in the tables labeled with different lowercase letters indicating the same index (P < 0.05).
As can be seen from table 2, the highland barley whole powder obtained by the technique of layered milling-dry heat/superheated steam treatment-micronization treatment of the wheat germ enrichment component, and highland barley noodles (examples) added with enzymatic gluten, a trace amount of reducing agent, dietary polyphenol and TG enzyme and subjected to microwave or dry heat treatment have improved whole texture characteristics as compared with comparative example 1. The hardness can be increased from 3301.89g to 4064.65g, the elasticity can be increased to 0.85, the masticatory property can reach 2046.31g at maximum, and the viscosity is also improved to a certain extent.
Influence of different preparation methods on in-vitro digestibility of whole-grain highland barley noodles
The prepared noodle samples of examples and comparative examples were freeze-dried, 0.2g of the freeze-dried sample was weighed, 20mL of 0.2mol/L sodium acetate buffer solution was added, heated in a boiling water bath for 30min, cooled to room temperature, heated in a 37℃water bath for 10min, then 1mL of 3000U/mL of alpha-amylase and 4mL of 2500U/mL of saccharifying enzyme were added, hydrolysis was performed in the water bath, finally 0.1mL of sample was sampled at 0, 20 and 120min, and 0.9mL of absolute ethanol solution was added, the solution was centrifuged at 4000r/min for 10min, glucose content in the sample was measured by GOPOD kit method, and the content of fast digestible starch (RDS), slow Digestible Starch (SDS) and Resistant Starch (RS) in the sample was calculated according to the following formulas.
RDS＝((G20-G0)×0.9)/m×100％ (1)；
SDS＝((G120-G20)×0.9)/m×100％ (2)；
RS＝100％-(RDS+SDS) (3)；
In the above formula, G20 represents the glucose content,%;
g120 represents the glucose content,%;
g0 represents the glucose content,%;
m represents the sample mass (mg).
The test results are shown in FIG. 1.
Starch can be classified into three types according to digestion type, namely, fast-digested starch (RDS), slow-digested starch (SDS) and Resistant Starch (RS). Wherein, the fast digestion starch is starch which can be quickly digested and absorbed within 20min after the starch enters the oral cavity and the small intestine, and can quickly release energy after eating, but a large amount of starch is not beneficial to stabilizing postprandial blood sugar, and the fast digestion of the starch can increase the risk of metabolic chronic diseases related to diet; the slow digestion starch is starch which can be completely digested and absorbed within 20-120min after entering the small intestine but has slower digestion rate, can slowly and continuously maintain the release of glucose, and is beneficial to stabilizing postprandial blood glucose balance of a human body; resistant starch refers to starch which cannot be digested and absorbed by human small intestine within 120min, but can reach colon and be fermented by microorganism therein to exert effective physiological effects, and generate short chain fatty acid beneficial to human body, thereby preventing colon cancer, improving intestinal health, and positively affecting digestive tract function, intestinal flora, blood cholesterol level, and glycemic index.
As can be seen from fig. 1, the highland barley whole flour obtained by the technology of layered milling-dry heat/superheated steam treatment-micronization treatment of the wheat germ enrichment component is adopted, and the enzymolysis gluten powder, the trace reducing agent, the dietary polyphenol and the TG enzyme are added in the manufacturing process, and the highland barley noodles (examples) after the microwave or dry heat treatment are significantly increased in the content of the RS resistant starch compared with the highland barley noodles of comparative examples 1 and 2 (common highland barley noodles and common wheat noodles), which indicates that the highland barley noodles can bring lower glycemic index and are the digestion resistant whole grain highland barley noodles.
Influence of different preparation methods on thermodynamic characteristics of highland barley noodles
The highland barley noodle samples of example and comparative example 1 were freeze-dried. The thermal characteristics of the highland barley noodle samples of examples and comparative examples were measured using a Differential Scanning Calorimeter (DSC) to evaluate the gelatinization temperature and enthalpy thereof. A sample of the lyophilized powder (about 4 mg) and deionized water (about 8. Mu.L) were weighed into a DSC crucible, capped, stored in a sealed condition, and equilibrated at 25℃for 12h. In the measurement, a blank crucible is used as a control, and the temperature is heated from 25 ℃ to 125 ℃ at a heating rate of 10 ℃/min. The test results are shown in the following table:
TABLE 3 influence of different preparation methods on the thermodynamic properties of highland barley noodles
Note that: there was a significant difference between the data in the tables labeled with different lowercase letters indicating the same index (P < 0.05).
The gelatinization temperature and gelatinization of starch in the composition were analyzed by DSC, and as can be seen from Table 3, the gelatinization break (. DELTA.H) of the common highland barley noodles (comparative example 1) was 5.11J/g, which is the lowest group of gelatinization break in all examples and comparative examples, and the rise in gelatinization break of examples 1, 2 was most remarkable. Other samples all have higher To, tp and Tc values than the comparative examples, and in general, starches having higher To (onset temperature), tp (peak temperature) and Tc (final temperature) values possess denser crystal structures and higher thermal stability, require more heat To cause amorphic phase changes, and therefore result in an increase in Δh. The starch with higher gelatinization temperature is not easy to digest, and the starch with higher gelatinization temperature has higher digestion resistance, so that the highland barley noodles prepared by the method have higher resistant starch content, and are the digestion-resistant whole grain highland barley noodles.
Influence of different preparation methods on total number of bacterial colonies of highland barley noodles
Fresh noodles (25 g) prepared by different methods of examples and comparative examples were prepared by mashing them into 1 in 0.85% sterile physiological saline (225 mL) according to national standard GB 4789.2-2016: 10 samples are homogenized, 15-20 mL of plate counting agar culture medium cooled to 46 ℃ is poured into a plate in time (the plate can be placed in a constant-temperature water bath box with the temperature of 46+/-1 ℃ for heat preservation), and the plate is rotated to be uniformly mixed. After agar is solidified, the plate is turned over, and the plate is cultivated for 48 hours plus or minus 2 hours at 36 ℃ plus or minus 1 ℃ for observation and counting.
Colony count n=Σc/(n1+0.1×n2) d (4);
in the above-mentioned method, the step of,
n—number of colonies in sample (CFU);
Σc—sum of colony numbers of plates (plates containing a suitable range of colony numbers);
n 1-number of plates at first dilution (low dilution);
n 2-number of plates at the second dilution (high dilution);
d-dilution factor (first dilution).
Colony Forming Units (CFU) were calculated from the formula for counting total colonies, and were finally expressed in log10 CFU/g. The test results are shown in fig. 2.
As can be seen from FIG. 2, after 48 hours of cultivation, the total number of colonies of the common highland barley noodle sample (comparative example 1) was the highest, and the total number of colonies of other highland barley noodle samples prepared by different treatments was reduced. In the research of the patent, the raw materials are subjected to dry heat/(superheated) steam treatment in the early stage, so that a part of microorganisms can be killed, and microwaves have the functions of not only increasing the temperature rate rapidly but also destroying the physiological activity of the microorganisms, so that the storage stability of highland barley flour can be improved; the high temperature of the dry heat treatment also causes the microorganisms in the mixed powder to lose activity, thereby reducing the initial bacterial load in the fresh noodles and improving the storage stability. In addition, the two dietary polyphenols EGCG and ferulic acid have certain antibacterial effect, and can inhibit the growth of microorganisms in the noodles. Therefore, during the storage process, the highland barley noodles prepared by the method of the invention have much lower total colony growth (TPC) content than the common highland barley noodles, and the TPC content is lower than that of the comparative example, which shows that the whole grain highland barley noodles prepared by the method of the invention have longer shelf life.
The experimental results show that the whole-grain highland barley noodles with digestion resistance and long shelf life provided by the invention have good digestion resistance, and the preparation process is simple to operate. The obtained noodles have good texture and quality, retain traditional flavor, and have long shelf life.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the invention in any way, and any person skilled in the art may make modifications or alterations to the disclosed technical content to the equivalent embodiments. However, any simple modification, equivalent variation and variation of the above embodiments according to the technical substance of the present invention still fall within the protection scope of the technical solution of the present invention.
Claims (10)
1. The whole-grain highland barley noodles with digestion resistance and long shelf life are characterized by being prepared from the following components in parts by mass:
2-8 parts of wheat gluten, 50-70 parts of highland barley flour, 30-50 parts of wheat flour, 0-1 part of EGCG, 0-1 part of ferulic acid, 0-2 parts of salt, 0-2 parts of edible alkali, 0-0.05 part of L-cysteine hydrochloride and 0-0.05 part of metabisulfite.
2. The anti-digestion long shelf life whole grain highland barley noodle according to claim 1, wherein the highland barley whole flour is prepared by adopting a layered milling-bran germ enrichment component dry heat/superheated steam treatment-micronization treatment technology.
3. The anti-digestion, long shelf life whole grain highland barley noodles of claim 2, wherein the highland barley flour preparation method is as follows: cleaning highland barley raw materials, adopting a layered grinding technology to obtain highland barley powder and a wheat bran germ enrichment component, carrying out dry heat or superheated steam treatment on the wheat bran germ enrichment component, drying and superfine grinding, and mixing the crushed highland barley powder with highland barley powder to obtain highland barley whole powder; wherein the dry heat treatment condition is 100-130 ℃ for 5-30min; the superheated steam treatment condition is steam at 110-200 ℃ for 30-500 s.
4. The anti-digestion, long shelf life whole grain highland barley noodle of claim 1, wherein the gluten is enzymatic gluten.
5. The digestion-resistant long-shelf-life whole-grain highland barley noodles according to claim 4, wherein the enzymatic gluten is prepared by the following method: preparing wheat gluten into aqueous dispersion of wheat gluten with concentration of 3-8% (w/w), adding neutral protease for enzymolysis, freeze drying and pulverizing.
6. The anti-digestion long shelf life whole grain highland barley noodle according to claim 5, wherein the addition amount of the neutral protease is 5-1000U/g protein; the enzymolysis parameter is that the time is 5-60min, and the temperature is 40-55 ℃.
7. The method for preparing the digestion-resistant long-shelf-life whole-grain highland barley noodles according to any one of claims 1 to 6, which is characterized by comprising the following steps:
(1) Weighing wheat gluten, highland barley flour, wheat flour, EGCG, ferulic acid, salt, dietary alkali, L-cysteine hydrochloride and metabisulfite according to the parts by weight, and mixing to prepare highland barley mixed powder;
(2) Slowly adding 38-45 parts of water and TG enzyme into the highland barley mixed powder prepared in the step (1), stirring into flour batting, standing at room temperature, and proofing;
(3) And (5) rolling and cutting the fermented flour batting into noodles.
8. The method for preparing anti-digestion long shelf life whole grain highland barley noodles according to claim 7, further comprising a dry heat treatment step before step (2).
9. The method for preparing the digestion-resistant long-shelf-life whole-grain highland barley noodles according to claim 8, wherein the dry heat treatment is a microwave heat treatment or a drying treatment; wherein the microwave heating treatment is 600-1000W microwave treatment for 30-120s; the drying treatment is carried out at 100-130 ℃ for 10-30min.
10. The preparation method of the whole grain highland barley noodles with digestion resistance and long shelf life according to claim 9, wherein the addition amount of the TG enzyme in the step (2) is 0-2% of the mass of highland barley mixed powder, and the activity of the TG enzyme is 100U/g.
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