TW202103584A - High-fiber combined noodle product with low glycemic index and manufacturing method thereof capable of providing long-lasting satiety, digestion resistance and reducing blood sugar and cholesterol - Google Patents

Abstract

The present invention relates to a high-fiber combined noodle product with low glycemic index and manufacturing method thereof. The main structure contains a combination which includes edible starch of at least 65% to 92.3% in weight of the combination, water-insoluble xylan of at least 3% to 30% in weight of the combination, and konjac flour of at least 1% to 20% in weight of the combination. Thus, after making the noodle product by using the combination, such a noodle product may have the effects of low glycemic index, long-lasting satiety, digestion resistance, reduction of blood sugar and cholesterol. The present invention may be compliant with food structure for balanced diet and suitable for all kinds of people to eat, especially people with high blood sugar, diabetes or obesity.

Description

High-fiber combined noodle product with low glycemic index and preparation method thereof

The present invention provides a low glycemic index high-fiber combined noodle product with low glycemic index, long-lasting satiety, anti-digestion, and blood sugar and cholesterol lowering effects, and a preparation method thereof.

According to this, with the improvement of modern people’s living standards and the development of modern agriculture and animal husbandry, people’s eating habits have gradually changed from eating plant-based foods to refined rice noodles, high-sugar, high-fat, and high-protein foods. However, due to insufficient intake of dietary fiber, modern civilization diseases and aristocratic diseases (such as cardiovascular disease, diabetes, and obesity) are becoming more and more serious.

Among them, diabetes is a chronic disease caused by the combination of genetic factors and environmental factors. It is mainly manifested as the lack of insulin secretion or increased demand for insulin in the body, which causes confusion in sugar, protein and lipid metabolism. So far, it is estimated that the number of diabetic patients in the world has reached 150 million, and there is a clear upward trend worldwide. Therefore, diabetic patients must strictly control their blood sugar levels to avoid violent fluctuations before and after meals. And studies have shown that increasing the intake of dietary fiber is conducive to controlling the blood glucose level of diabetic patients after meals.

Among them, the glycemic index (GI) is a very important data basis. The glycemic index is also called the glycemic index. It is defined by the FAO/WHO as: After the experimenter has fasted for 12 hours, the intake of a certain amount ( For example, 50 grams) of digestible carbohydrates (deduct indigestible and absorbed cellulose, etc.), the area under the curve (ie integral) of the blood glucose increase relative to the postprandial time, divided by the curve of standard food (such as glucose) Multiply the lower area by 100. It reflects the speed and ability of a certain food to raise blood sugar compared with glucose, can reflect the degree of blood sugar influence after food intake, and is an important indicator for quantitative evaluation of food.

Under normal circumstances, the GI value of glucose is set as 100. If the GI value is above 70, the food is high GI food, 55-70 is medium GI food, and the food below 55 is low GI food. Among them, high-GI foods are digested and absorbed quickly after entering the gastrointestinal tract. For example, glucose will quickly enter the blood to cause a high blood sugar reaction, while low-GI foods are slow to digest, and the speed and amplitude of blood sugar rise are small, which can avoid violent blood sugar fluctuations. Good for blood Sugar control. Therefore, intake of low-GI foods to reduce the absorption of carbohydrates is of great benefit to the body, and is mainly used to reduce insulin demand and improve blood sugar control. These functions play an important role in the prevention and control of diabetes and coronary heart disease.

The dietary fiber can be divided into water-soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). SDF is soluble in water and is mainly derived from polysaccharides synthesized by plant cell walls or microorganisms, including polysaccharides such as pectin, acacia, dextran, mannan, and carboxymethyl cellulose. IDF is insoluble in water and is a component of plant cell wall polysaccharides. It mainly includes polysaccharides such as cellulose and hemicellulose that cannot be directly digested and absorbed by the small intestine and lignin. Hemicellulose is a general term for substances that are composed of two or more monosaccharide groups in plant cell walls and have no fixed structure. It mainly includes three categories: xylan, glucomannan, and galactomannan. The xylan is the most important component of hemicellulose. And there has been a lot of research evidence that increasing dietary fiber intake is an important means to control the prevalence of metabolic syndrome (including obesity, hyperlipidemia, hypertension, type 2 diabetes, and inflammatory diseases).

According to the food industry regulations, dietary fiber content higher than 6wt% can be declared as a fiber-rich food, and higher than 10wt% can be declared as a high-fiber food. However, there are few studies on low-glycemic index-rich/high-fiber noodle products containing insoluble xylan.

Therefore, how to solve the above-mentioned conventional problems and deficiencies is the direction that the applicants of this new model and the related manufacturers engaged in this industry are eager to study and improve.

Therefore, in view of the above-mentioned deficiencies, the inventor of the present invention collected relevant information, evaluated and considered from many parties, and based on years of experience in this industry, through continuous trials and modifications, he designed this kind of low glycemic index. , Inventor of the patented invention patent of low-glycemic index high-fiber combination noodles with long-lasting satiety, anti-digestion, lowering blood sugar, and cholesterol-lowering effects.

The main purpose of the present invention is to: combine edible starch, water-insoluble xylan, and konjac powder into a noodle product, so that it has a low glycemic index, a long-lasting feeling of fullness, resistance to digestion, and lowering of glycemic index. Blood sugar and cholesterol-lowering effect.

To achieve the above objective, the main structure of the present invention includes: a composition, at least one edible starch defined in the composition and accounting for 65% to 92.3% by weight of the composition, and at least one edible starch defined in the composition and accounting for the weight of the composition The percentage of water-insoluble xylan is 3% to 30%, and at least one konjac flour is defined in the composition and accounts for 1% to 20% of the weight of the composition.

With the above-mentioned structure, the user will according to this structure ratio, the edible starch, water and The soluble xylan and konjac flour are mixed into a composite, and the composition is stirred while slowly adding about 30% to 35% of the weight of the composition with water to form a dough, and then the dough is made into a noodle product. Allow users to cook and eat.

In this way, according to the water-insoluble xylan in the food, it can reduce blood sugar changes after meals, increase the diversity of intestinal flora, and regulate human lipid metabolism, so as to promote the advantages of human intestinal health. And noodle products are low glycemic index foods, and intake of such low GI foods has a small increase in blood sugar speed and amplitude, can avoid violent blood sugar fluctuations, is conducive to blood sugar control, and is of great benefit to the body, especially It is for people with high blood sugar, diabetes, and obesity. It allows consumers to supplement enough dietary fiber in their daily diet. In addition, this noodle product has excellent chewiness and elasticity, delicate taste, and good swelling, which is quite beneficial to the market. Promotion.

With the above technology, a breakthrough can be made to solve the problem of less water-insoluble xylan related foods, and achieve the practical advancement of the above advantages.

1.‧‧Composition

11‧‧‧Edible starch

12‧‧‧Water-insoluble xylan

13‧‧‧Konjac Powder

14‧‧‧Active gluten powder

15‧‧‧Alginate

16‧‧‧Salt

The first figure is a perspective view of a preferred embodiment of the present invention.

The second figure is a schematic block diagram of the structure of the preferred embodiment of the present invention.

The third figure is a flowchart of the steps of the preferred embodiment of the present invention.

The fourth figure is a blood glucose reflection curve diagram of a preferred embodiment of the present invention.

The fifth figure is a schematic diagram (1) of the noodle product formula of the preferred embodiment of the present invention.

The sixth figure is a schematic diagram of the GI value of a white mouse according to a preferred embodiment of the present invention.

The seventh figure is a schematic diagram (2) of the noodle product formula of the preferred embodiment of the present invention.

The eighth figure is a schematic diagram (1) of blood glucose concentration in a preferred embodiment of the present invention.

The ninth figure is a schematic diagram (2) of blood glucose concentration in a preferred embodiment of the present invention.

The tenth figure is a schematic diagram (3) of blood glucose concentration in a preferred embodiment of the present invention.

Figure 11 is a schematic diagram (4) of blood glucose concentration in a preferred embodiment of the present invention.

Figure 12 is a schematic diagram (5) of blood glucose concentration in a preferred embodiment of the present invention.

Figure 13 is a schematic diagram of quality evaluation comparison of preferred embodiments of the present invention.

In order to achieve the above-mentioned purposes and effects, the technical means and structure adopted by the present invention are illustrated below in detail to illustrate the characteristics and functions of the preferred embodiments of the present invention, so as to fully understand.

Please refer to the first to the thirteenth figures, which are the three-dimensional view to the quality evaluation comparison schematic diagram of the preferred embodiment of the present invention. It can be clearly seen from the figure that the present invention includes: a compound 1; at least one is defined in The edible starch 11 in composition 1, and the edible starch 11 is flour, and the weight percentage of the edible starch 11 in composition 1 is 65%-92.3%; at least one water-insoluble lignopolymer defined in composition 1 Sugar 12, and this water-insoluble xylan 12 accounts for 3% to 30% by weight of composition 1; at least one konjac refined powder 13 defined in composition 1, and this konjac refined powder 13 accounts for composition 1 The weight percentage is 1% to 20%; at least one active gluten powder 14 defined in the composition 1 can also be called gluten powder, and the weight percentage of the active gluten powder 14 in the composition 1 is 1 % To 3%; at least one alginate 15 defined in composition 1, and alginate 15 is one of sodium alginate or potassium alginate, and this alginate 15 accounts for the weight of composition 1 The percentage is 0.3% to 2%; and at least one table salt 16 defined in the composition 1, and the weight percentage of the table salt 16 in the composition 1 is 0.5% to 1%.

Based on the above description, the structure of this technology can be understood, and according to the corresponding combination of this structure, the composition 1 can have low glycemic index, long-lasting satiety, anti-digestion, lowering blood sugar, and lowering cholesterol. Advantages, and a detailed explanation will be explained below.

The preparation method of the present invention is as follows: (a) Mixing at least one edible starch, at least one water-insoluble xylan, and at least one refined konjac powder into a composite, wherein the edible starch accounts for 65% to 92.3% of the composition by weight The weight percentage of water-insoluble xylan in the composition is 3% to 30%, and the weight percentage of konjac flour in the composition is 1% to 20%, and at least one active gluten powder, At least one alginate and at least one table salt, wherein the active gluten powder accounts for 1% to 3% by weight of the composition, the alginate accounts for 0.3% to 2% by weight of the composition, and the The weight percentage of table salt in the composition is 0.5% to 1%; (b) slowly adding water during the action of stirring the composition, wherein the weight ratio of the composition to water is 100 to 30 to 100 to 35; and (c) The composition after adding water is kneaded into a dough, and the dough is made into noodles Products.

In the above steps, it can be seen that the above-mentioned edible starch 11, water-insoluble xylan 12, konjac powder 13, active gluten powder 14, alginate 15, and table salt 16 are mixed in proportions to form composition 1, and in Slowly add water under stirring conditions to make dough, and then make the dough into noodle products, which can be cooked and eaten by the user.

In addition, there is step (a1) between step (a) and step (b). The method for producing the water-insoluble xylan is to first obtain mold-free, dry straw raw materials and soak them in clean water. 2 hours, and the weight ratio of straw raw material and clean water is 1:6, and then use a press to remove the free water, soak the straw raw material again and squeeze dry again to obtain the washed straw raw material, and control its moisture content Is 50%; put the washed straw raw materials into a 9% sodium hydroxide solution, and the weight ratio of straw raw materials to sodium hydroxide solution is 1 to 8 to 1 to 14. Mechanical grinding, centrifugal precipitation, and then solid-liquid separation to obtain the centrifugal residue and extract the lye; and the centrifugal residue is washed twice with sodium hydroxide solution with a quality concentration of 6%, after each wash The action of solid-liquid separation to obtain the extraction of lye; Step (a2) is to extract the lye, use the alkali-resistant ultrafiltration membrane with a molecular weight cut-off greater than 1000D to perform the lye ultrafiltration separation of xylan, wherein the permeate that passes through the alkali-resistant ultrafiltration membrane is the regenerated lye. It is used for the extraction of the next batch of raw materials; the retentate that has not passed through the alkali-resistant ultrafiltration membrane is the alkali solution of xylan, and the alkali solution of xylan is ultrafiltered again with dilute alkali water. After the insoluble xylan emulsion has precipitated, adjust the pH value of the insoluble xylan emulsion to 8 to 13 with acid-adjusted water, and then add the water-insoluble xylan emulsion to dilute alkaline water and add micro The filtering device performs a microfiltration action to fully wash the water-soluble substances in the water-insoluble xylan emulsion, that is, obtain the xylan emulsion from which the water-soluble substances are removed; and Step (a3) The xylan emulsion from which water-soluble substances are removed is slowly added with hydrogen peroxide solution while stirring, and oxidative bleaching is carried out at a temperature of 40°C to 60°C for 5 to 6 hours, and then subjected to a microfiltration action to The water-soluble substances are washed away to obtain a milky white xylan emulsion, and finally the milky white xylan emulsion is spray-dried to obtain off-white water-insoluble xylan.

That is to say, the manufacturing method of the water-insoluble xylan 12 can be known through the above steps (a1) to (a3).

The present invention uses the following example 1 and comparative examples 1 to 3 to compare the experimental data, and the content is as follows:

Please cooperate with the fourth and fifth figures. The manufacturing methods of Example 1 and Comparative Examples 1 to 3 in the fifth figure are similar to steps (a) to (c), and the difference lies in the ratio of composition 1. Only Example 1 was manufactured in full in accordance with the proportions of the present invention, while the pasta products of Example 1 and Comparative Examples 1 to 3 were fresh and wet noodles, which were carried out in accordance with the following experimental contents:

The white rat experiment is to determine the GI value of the fresh and wet noodles of Example 1 and Comparative Examples 1 to 3.

Experimental instrument: Omron blood glucose meter HEA-232.

Experimental materials: 25 C57BL/6J white mice, SPF-free (Specific pathogen Free, SPF) level, male, 6 weeks old; ordinary diet is D12450-B diet: carbohydrate 67.35wt%, crude protein 19.2wt%, Fat 4.3wt%.

Experimental preparation: After entering the laboratory, the white rats are divided into five groups with 5 animals each. Each group is raised in a single cage and fed adaptively with ordinary feed for 7 days. During this period, all white rats are free to eat and drink, and every day during the feeding period. The water is changed once, and the litter is changed every two days. The litter is sterilized, dry and clean fine wood shavings. The white rats were fasted for 12 hours before the experiment, and their fasting blood glucose values were measured.

Experiment process: According to carbohydrate 0.77g/kg (calculated based on the sample of 50g carbohydrates in the body of the test body, and the adult male weighs 65kg), each group of white mice will be given by gavage according to the group. Example 1. The noodle products and glucose of the control examples 1-3 were perfused into white mice. The blood of the tail of the white mice was taken at 0min, 15min, 30min, 60min, 90min and 120min after eating to determine the blood glucose concentration. Changes in blood sugar of white mice within hours. Taking time as the abscissa and the average blood glucose concentration of each group of white rats as the ordinate, the blood sugar response curve of white rats is drawn, as shown in the fourth figure. The GI value of pasta products measured by the white mouse experiment will be closer to human digestion to a certain extent.

It can be seen from the fourth figure that Comparative Example 1 (addition of water-insoluble xylan 12), Comparative Example 2 (addition of konjac flour 13) and Example 1 (addition of water-insoluble xylan 12 and konjac flour 13) The blood glucose curve corresponding to the noodle product is relatively flat compared with the noodle product of Comparative Example 3. It shows that the addition of water-insoluble xylan 12, konjac powder 13 or a combination of the two can delay the decomposition and absorption of starch in the digestive tract without causing The blood sugar level rises rapidly after a meal. The GI value of each sample can be calculated through the integrated area under the curve of each sample and the integrated area under the curve of the reference food (glucose). The result is shown in Figure 6.

GI = The area under the blood glucose curve of the postprandial blood glucose after eating 50 grams of carbohydrates and waiting two hours later divided by the blood glucose curve of the postprandial blood glucose after eating 50 grams of glucose and waiting two hours later Multiply the area under the line by 100.

It can be seen from the sixth figure that the GI value of the noodle product of Comparative Example 3 is 61.34±1.09, which is a medium GI value food. The noodle product of Comparative Example 1 (addition of water-insoluble xylan 12), the noodle product of Comparative Example 2 (addition of konjac flour 13) and the flour product of Example 1 (addition of water-insoluble xylan 12 and konjac flour 13) The GI value of pasta products is lower. The noodle products of Comparative Example 1 (adding water-insoluble xylan 12) and the noodle products of Example 1 (adding water-insoluble xylan 12 and konjac powder 13) are all low-GI foods. Comparative example 2 (adding konjac extract) Powder 13) is a medium GI value food.

Significance analysis (spss) of the test results showed that the noodle product of Comparative Example 1 (with water-insoluble xylan 12) was significantly different from the noodle product of Comparative Example 3 (P<0.05). The noodle product of Example 1 (P<0.05) There is also a very significant difference (P<0.01) between the noodle products of the control example 3 with the addition of water-insoluble xylan 12 and konjac powder 13). At the same time, the noodle product of the example 1 (the addition of water-insoluble xylan 12 and konjac extract) Powder 13) and the noodle product of Comparative Example 1 (with water-insoluble xylan 12 added) also have significant differences (P<0.05).

This shows that adding water-insoluble xylan 12 to the noodle product can effectively reduce the GI value of the noodle product. At the same time, when the water-insoluble xylan 12 and konjac flour 13 are configured in the noodle product, the effect on the GI value of the noodle product It has obvious synergistic effect.

Please cooperate with the seventh figure. The manufacturing methods of Examples 2 to 4 and Comparative Example 4 are similar to steps (a) to (c). The difference is that the ratio of composition 1 is different. Only Examples 2 to 4 are It is manufactured completely in accordance with the proportions of the present invention, and the noodle products of Examples 2 to 4 and Comparative Example 4 are fresh and wet noodles, which are carried out in accordance with the following experimental contents:

Experimental instrument: Omron blood glucose meter HEA-232.

Participants: Recruit 50 healthy adult male and female volunteers, divided into five groups A, B, C, D, and E, with 10 people in each group (5 males and 5 females in each group).

Test process: According to the internationally accepted (FAO/WHO) food GI measurement method and with reference to the [Research on Factors Influencing Dietary Glycemic Index and Prediction Model Establishment, Liu Jing], the subject mentioned that the subject was 10 o’clock the night before After fasting, subjects in the five groups A, B, C, D, and E took 50 grams of glucose, sample 2 pasta products (containing 50 grams of carbohydrates), and sample 3 pasta products (containing 50 grams of carbohydrates) in the morning. ), Example 4 noodle product (containing 50 grams of carbohydrates), and the noodle product of Comparative Example 4 (containing 50 grams of carbohydrates). And for the five groups of subjects before eating (0min) and 15min, 30min, 45min, 60min, 90min, 120min after eating, the blood glucose meter was used to measure the blood sugar level of fingertip capillaries, and the data was recorded record. The results are shown in Figures 8 to 12.

Based on the above measurement and calculation results, according to the standard calculation method, the GI results are as follows:

GI = The area under the blood glucose curve of the postprandial blood glucose after eating 50 grams of carbohydrates and waiting for two hours divided by the area under the blood glucose curve of the postprandial blood glucose after eating 50 grams of glucose and waiting for two hours and then multiplying by 100.

The GI of the noodle product of Example 2 was 47.1; the GI of the noodle product of Example 3 was 45.3; the GI of the noodle product of Example 4 was 46; the GI of the noodle product of Comparative Example 4 was GI=56.

55時，為低GI食物，因此判定範例2之麵製品、範例3之麵製品及範例4之麵製品均屬於低GI之食物，而對照例4之麵製品屬於中GI之食物。 When GI

At 55 o'clock, it is a low GI food. Therefore, it is determined that the pasta products of Example 2, the pasta products of Example 3, and the pasta products of Example 4 are all low GI foods, and the pasta products of Comparative Example 4 are food of medium GI.

And the glycemic index of the noodle product of Example 2, the noodle product of Example 3, and the noodle product of Example 4 are respectively 15.9%, 19.1%, and 17.8% lower than the glycemic index of the noodle product of Comparative Example 4. It can be seen that, The noodle products with water-insoluble xylan 12 and konjac flour 13 (the noodle product of example 2, the noodle product of example 3, and the noodle product of example 4) have a synergistic effect on the effect of reducing the food glycemic index. , The effect of adding water-insoluble xylan 12 alone (the noodle product of Comparative Example 4) is significantly improved. This result is consistent with the experimental result of the previous example 1.

At the same time, from the perspective of balanced dietary fiber, the noodle product in Example 2 takes into account the health benefits of water-soluble dietary fiber (konjac flour 13) and water-insoluble dietary fiber (water-insoluble xylan 12). And the insoluble five-carbon xylan each has a special function of regulating intestinal flora, which is reflected in this kind of noodle products, integrating its unique health function into the daily diet, without the need for additional supplements after the meal. Eating noodle products made according to the formula can achieve the function of reducing or stabilizing blood sugar after a meal.

The difference in taste of the present invention can also be shown in the following experiments:

The flour product of Comparative Example 1 was manufactured: after salt 16 and flour were evenly mixed (the added amount of salt 16 was 1.2wt% of the flour), the mixed powder was obtained. Under stirring conditions, slowly add water, and the amount of water added is the mixed 30% of the weight of the powder is then made into dough, and then the dough is made into fresh wet noodles.

Sensory evaluation was performed on the noodle product of Example 2, the noodle product of Comparative Example 4, and the noodle product of Comparative Example 1. A sensory scoring team composed of 10 pre-trained reviewers, each evaluated the color of the noodles , Appearance, taste, toughness, and smoothness are evaluated, and the evaluation criteria are as follows:

Color (out of 10 points): noodles are bright 8.5-10 points; the brightness is generally 6-8.4 points; the color is dark, gray, and the brightness difference is 1-5.9 points.

Appearance (full score 25 points): fine surface structure, good swelling degree of 21-25 points; fine and swelling degree is generally 15-20.9 points; rough surface, severely deformed noodles broken 1-14.9 points.

Palatability (the strength of the teeth to bite the noodles, full score 25 points): moderate strength 21-25 points; slightly hard or soft 15-20.9 points; too hard or too soft 1-14.9 points.

Toughness (out of 25 points): When tasting, the noodles are chewy and have a good elasticity of 21-25 points; the chewiness and elasticity are generally 15-20.9 points; the chewiness and elasticity are less than 1-14.9 points.

Smoothness (out of 15 points): When tasting, the noodles are smooth for 10-15 points; rougher is 7-9.9 points; smoothness is poor, rougher is 1-6.9 points.

The result is shown in Figure 13, and it can be seen from Figure 13 that the color, appearance, palatability, toughness, smoothness and total score of the flour product of Example 2 and the flour product of Comparative Example 4 are all better than those of ordinary The noodles (the noodle product of Comparative Example 1) are higher, and the total score of the noodle product of Example 2 is higher than that of the noodle product of Comparative Example 4. It is a high-quality noodle and is more suitable for the needs of modern food development.

Therefore, the water-insoluble xylan 12 particles in the food reduce the effective contact area between the starch and digestive enzymes of the large particles of food through the effect of "coating", resulting in a decrease in the rate of amylase hydrolysis, thereby reducing the change in blood sugar after a meal. . At the same time, these xylan and undigested starch that are not digested by the small intestine will be transported to the colon as the basic carbon source for intestinal microbial fermentation, thereby enriching the food for the intestinal flora and increasing the diversity of the intestinal flora. The short-chain fatty acids (such as acetic acid, propionic acid, butyric acid, etc.) produced by the metabolism of diverse intestinal flora will regulate the body’s lipid metabolism. As a result, dietary fiber participates in regulating the physiological metabolic process of the human body through the above methods, and also promotes the human intestinal health. At the same time, the water-insoluble xylan 12 and konjac flour 13 were mixed into the noodle products, and it was found that their function of reducing the glycemic index of the food showed a significant synergistic effect (P<0.01).

The noodle product prepared by the present invention belongs to the low glycemic index food, and the influence of the noodle product on the postprandial blood sugar is quantified, which provides a scientific basis for consumer identification. Ingesting such low-GI foods has a small increase in blood sugar speed and amplitude, can avoid violent blood sugar fluctuations, is conducive to blood sugar control, and is of great benefit to the body. Its main functions are: reduce insulin demand and improve blood sugar control These all play an important role in the prevention and control of diabetes and coronary heart disease, and are suitable for all kinds of people, especially those with high blood sugar, diabetes, and obese people, so that consumers can supplement enough dietary fiber in their daily diet. , Get the health benefits of water-soluble dietary fiber (konjac powder 13) and water-insoluble dietary fiber (water-insoluble xylan 12) at the same time, and adjust the special intestinal flora of water-soluble six-carbon glycans and insoluble five-carbon glycans. The function will be reflected in this kind of noodles, no need to supplement again after the meal. It has the effects of low glycemic index, long-lasting satiety, anti-digestion, lowering blood sugar and lowering cholesterol, and is also in line with a balanced diet. structure. At the same time, the noodles prepared by the invention have excellent chewiness and elasticity, fine mouthfeel and good swelling degree, which is beneficial to promotion in the market.

However, the above description is only the preferred embodiments of the present invention, which does not limit the patent scope of the present invention. Therefore, all simple modifications and equivalent structural changes made by using the description and drawings of the present invention should be the same. It is included in the scope of the patent of the present invention, and is hereby stated.

In summary, the low-glycemic index high-fiber combined noodle product and the preparation method of the present invention can indeed achieve its efficacy and purpose when used. Therefore, the present invention is truly an invention with excellent practicability and conforms to the invention. For patent application requirements, I filed an application in accordance with the law. I hope that the examination committee will approve the invention as soon as possible to protect the inventor’s hard-working invention. If the examination committee has any doubts, please feel free to write instructions. The inventor will do his best to cooperate. Poop.

1.‧‧Composition

11‧‧‧Edible starch

12‧‧‧Water-insoluble xylan

13‧‧‧Konjac Powder

14‧‧‧Active gluten powder

15‧‧‧Alginate

16‧‧‧Salt

Claims (10)

A high-fiber composite noodle product with a low glycemic index, which mainly comprises: a composition; at least one edible starch, the edible starch is defined in the composition and accounts for 65% to 92.3% of the weight of the composition; At least one water-insoluble xylan defined in the composition and located on the side of the edible starch, and accounting for 3% to 30% of the weight of the composition; and at least one refined konjac powder The refined konjac flour is defined in the composition and located on the side of the water-insoluble xylan, and accounts for 1% to 20% by weight of the composition. The low-glycemic index high-fiber combined noodle product described in the first item of the scope of patent application, wherein the edible starch is flour. The high-fiber combination noodle product with low glycemic index as described in item 1 of the scope of patent application, wherein the composition defines at least one active gluten powder, at least one alginate, and at least one salt, wherein the active gluten powder The weight percentage of the composition is 1% to 3%, the weight percentage of the alginate of the composition is 0.3% to 2%, and the weight percentage of the table salt of the composition is 0.5% to 1%. As described in item 3 of the scope of patent application, the high-fiber combination noodle product with low glycemic index, wherein the alginate is one of sodium alginate or potassium alginate. A method for preparing a high-fiber combined noodle product with a low glycemic index, which comprises the steps of: (a) mixing at least one edible starch, at least one water-insoluble xylan, and at least one konjac flour into a composite, wherein the edible starch The weight percentage of the composition is 65% to 92.3%, the weight percentage of water-insoluble xylan is 3% to 30% of the composition, and the weight percentage of konjac powder is 1% to 20% of the composition; (b) Slowly add water in the action of stirring the composition, wherein the weight ratio of the composition to water is 100 to 30 to 100 to 35; and (c) kneading the composition after adding water into a dough, and making the dough into Pasta products. The method for preparing low-glycemic index high-fiber combined noodles as described in item 5 of the scope of patent application, wherein the edible starch is flour. The method for preparing low-glycemic index high-fiber combined noodles as described in item 5 of the scope of patent application, wherein in step (a), at least one active gluten powder and at least one alginic acid are mixed in the composition Salt, and at least one table salt, wherein the active gluten powder accounts for the weight percentage of the composition from 1% to 3%, the weight percentage of the alginate in the composition is 0.3% to 2%, and the weight percentage of the table salt in the composition is 0.5% to 1%. The method for preparing a high-fiber combined noodle product with a low glycemic index as described in item 7 of the scope of patent application, wherein the alginate is one of sodium alginate or potassium alginate. As described in item 5 of the scope of patent application, the method for preparing high-fiber combined noodle products with low glycemic index has step (a1) between step (a) and step (b) of the water-insoluble xylan The manufacturing method is to first obtain mold-free, dry straw raw materials, and soak them in clean water for 2 hours, and the weight ratio of straw raw materials to clean water is 1:6, and then use a press to remove the free water, and then the straw The raw material is soaked in water again and squeezed to dry again to obtain the washed straw material, and control its moisture content to 50%; put the washed straw material into a 9% sodium hydroxide solution, and the straw material and hydrogen The weight ratio of the sodium oxide solution is 1 to 8 to 1 to 14. Under this alkaline condition, it is mechanically ground, centrifuged and precipitated and then subjected to the action of solid-liquid separation to obtain the centrifugal residue and extract the lye; and the centrifugal residue Wash twice with sodium hydroxide solution with a quality concentration of 6%. After each wash, perform the action of solid-liquid separation to obtain the extracted lye; step (a2) will extract the lye, using alkali-resistant with a molecular weight cut-off greater than 1000D The ultrafiltration membrane performs lye ultrafiltration and separation of xylan. The permeate that passes through the alkali-resistant ultrafiltration membrane is regenerated lye, which is used for the extraction of the next batch of raw materials; it does not pass through the alkali-resistant ultrafiltration membrane. The retentate is the alkali solution of xylan, and the alkali solution of xylan is ultrafiltered again with dilute alkali water. After the water-insoluble xylan emulsion is precipitated, the acid is used to adjust the water. Adjust the pH value of the insoluble xylan emulsion to 8 to 13, then add the water-insoluble xylan emulsion to dilute alkaline water and perform microfiltration with a microfiltration device to fully clean the water insoluble xylan emulsion The water-soluble substances in the turbid liquid are obtained as a xylan emulsion from which water-soluble substances have been removed; and step (a3) the xylan emulsion from which water-soluble substances have been removed is slowly added to the hydrogen peroxide solution while stirring, and the xylan emulsion is slowly added at 40°C. Oxidative bleaching is carried out at a temperature of 60°C for 5 to 6 hours, and then the water-soluble substances are washed away by microfiltration action to obtain a milky white xylan emulsion. Finally, the milky white xylan emulsion is spray-dried to The off-white water-insoluble xylan is obtained. The method for preparing a low-glycemic index high-fiber combined noodle product as described in item 5 of the scope of the patent application, wherein the noodle product is one of dry noodles or wet noodles.

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