TWI711388B - High-fiber combined noodle product with low glycemic index and preparation method thereof - Google Patents

Abstract

The present invention relates to a high-fiber composite noodle product with a low glycemic index and a preparation method thereof. The main structure includes a composition, and the composition defines at least one edible starch that accounts for 65% to 92.3% of the weight of the composition, At least one water-insoluble xylan that accounts for 3% to 30% by weight of the composition, and at least one konjac flour that accounts for 1% to 20% by weight of the composition, whereby when the composition is used After noodle products, the noodle products can have low glycemic index, long-lasting satiety, anti-digestion, lower blood sugar and cholesterol effects, conform to a balanced diet, suitable for all kinds of people, especially high blood sugar, diabetes , Or obese people.

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, blood sugar and cholesterol lowering effects and a preparation method thereof.

According to 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 fine 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 combined action of genetic factors and environmental factors. It is mainly manifested in 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 there are 150 million people with diabetes worldwide, and there is a clear upward trend worldwide. Therefore, diabetic patients must strictly control the blood glucose level to avoid severe 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 (excluding indigestible cellulose, etc.), the area under the curve (ie integral) of the blood glucose increase relative to the postprandial time, divided by the 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 impact 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 and cause high blood sugar reactions, 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. It 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 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. They mainly include xylans, glucomannans and galactomannans. The xylan is the most important component of hemicellulose. And there has been a lot of research evidence to prove that increasing dietary fiber intake is an important means to control the epidemic of metabolic syndrome (including obesity, hyperlipidemia, hypertension, type 2 diabetes, and inflammatory diseases).

According to food industry regulations, dietary fiber content higher than 6wt% can be labeled as a fiber-rich food, and higher than 10wt% can be labeled 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 related manufacturers engaged in this industry urgently want 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 multiple parties, and based on years of experience in this industry, through continuous trials and modifications, he designed such a 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 lowering cholesterol effects.

The main purpose of the present invention is to: combine edible starch, water-insoluble xylan, and konjac flour into a noodle product, so that it has a low glycemic index, a long-lasting satiety, anti-digestion, and a 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 structure, the user will according to this structure ratio, The soluble xylan and konjac flour are mixed into a composition, and the composition is stirred while slowly adding about 30% to 35% of the weight of the composition with water to form a dough, which is then made into a dough product. Allow users to cook and eat.

In this way, according to the water-insoluble xylan in the food, it can achieve the advantages of reducing blood sugar changes after meals, increasing the diversity of intestinal flora, and regulating human fat metabolism, so as to promote 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, fine 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 progress 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 block diagram of a preferred embodiment of the present invention.

The third figure is a flowchart of a 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 white mouse GI value of the 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 of blood glucose concentration (3) of the preferred embodiment of the present invention.

Figure eleven is a schematic diagram of blood glucose concentration (4) of 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 in detail below to illustrate the characteristics and functions of the preferred embodiments of the present invention for a complete understanding.

Please refer to the first to the thirteenth figure, 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 the composition 1, and the edible starch 11 is flour, and the edible starch 11 accounts for 65% to 92.3% of the weight of the composition 1; at least one water-insoluble lignopolymer defined in the composition 1 Sugar 12, and this water-insoluble xylan 12 accounts for 3% to 30% by weight of composition 1; at least one konjac flour 13 defined in composition 1, and this konjac flour 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) At least one edible starch, at least one water-insoluble xylan, and at least one konjac powder are mixed 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 powder 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 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 and 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 9% sodium hydroxide solution, and the weight ratio of straw raw materials to sodium hydroxide solution is 1 to 8 to 1 to 14. Under this alkaline condition, Mechanical grinding, centrifugal precipitation and then solid-liquid separation to obtain centrifugal residue and extract 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) will 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, then add the water-insoluble xylan emulsion to dilute alkaline water and 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 microfiltration 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). The difference lies in the ratio of composition 1. Only Example 1 was manufactured in full accordance with the ratio 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 test 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 feed is D12450-B feed: carbohydrate 67.35wt%, crude protein 19.2wt%, Fat 4.3wt%.

Experimental preparation: After entering the laboratory, the white mice will be divided into five groups with 5 animals. Each group will be reared in a single cage and fed with normal diet for 7 days. During this period, all the white mice will eat and drink freely, and every day during the feeding period. The water is changed once, and the bedding is changed every two days. The bedding is sterilized, dry and clean fine wood shavings. The white rats were fasted for 12 hours before the experiment, and their fasting blood glucose was measured.

Experimental process: According to carbohydrate 0.77g/kg (calculated based on the sample of 50g carbohydrate in the body of the test body, and the adult male weighs 65kg), each group of white mice is given by gavage method. Example 1. The noodles and glucose of the control examples 1-3 were perfused into white mice, and 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 noodle 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 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). There are also very significant differences between the noodle products of the control example 3 (P<0.01) and the water-insoluble xylan 12 and konjac powder 13). At the same time, the noodle products of the example 1 (the water-insoluble xylan 12 and konjac extract are added) There are also significant differences between flour 13) and the noodle product of Comparative Example 1 (with water-insoluble xylan 12 added) (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 the 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 ratio 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 and divide them 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 at the same time referring to the [Dietary Glycemic Index Influencing Factors and Prediction Model Study, 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 in the morning, the pasta products of Example 2 (containing 50 grams of carbohydrates), and the pasta products of Example 3 (containing 50 grams of carbohydrates). ), Example 4 noodle product (containing 50 grams of carbohydrate), and comparative example 4 noodle product (containing 50 grams of carbohydrate). Before eating (0min) and 15min, 30min, 45min, 60min, 90min, 120min after eating, the five groups of subjects used a blood glucose meter to measure the blood glucose level of fingertip capillaries, and record the data 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 flour 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). The insoluble five-carbon xylan and insoluble five-carbon xylan each have a special function of regulating the intestinal flora, which is reflected in this kind of noodle products, integrating its unique health functions into the daily diet, without the need for additional supplements after meals. Eating noodle products made according to the formula can achieve the function of reducing or stabilizing blood sugar after a meal, and then quantify the action.

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

The noodle product of Comparative Example 1 was manufactured: After salt 16 and flour were mixed uniformly (the amount of salt 16 added was 1.2wt% of the flour), the mixed powder was obtained. Under stirring conditions, water was slowly added, and the amount of water added was mixed 30% of the weight of the powder, then make it into a dough, and then make the dough into a fresh wet noodle.

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; brightness is generally 6-8.4 points; color is dark, gray, and 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; chewy and elasticity are generally 15-20.9 points; chewy 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 results are 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 higher than those of ordinary The noodles (the noodles of Comparative Example 1) are higher, and the total score of the noodles of Example 2 is higher than that of the noodles 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-grained food through the effect of "coating", resulting in a decrease in the enzymatic hydrolysis rate of amylase, 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 synergistic effect (P<0.01).

The noodle product prepared by the present invention is a low glycemic index food, and its influence on blood sugar after a meal is quantified to provide 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, allowing consumers to 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. Water-soluble six-carbon glycans and insoluble five-carbon glycans have their own special intestinal flora regulation. The function will be reflected in this kind of noodle product, 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 noodle product prepared by the invention has excellent chewiness and elasticity, fine mouthfeel and good swelling degree, which is beneficial to promotion in the market.

However, the above descriptions are only preferred embodiments of the present invention, and are not limited to the 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 it 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 is in accordance with the invention. For the requirements of patent application, 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 must 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 (8)

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 composition by weight; 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 konjac flour , 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% of the weight of the composition, and at least one active gluten flour, 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%. The low-glycemic index high-fiber combined noodle product as described in item 1 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 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%, and the weight percentage of konjac flour is 1% to 20%. The composition is mixed with at least one active gluten powder, at least one alginate, and at least one salt, wherein the active gluten powder accounts for 1% to 3% by weight of the composition, and the alginate accounts for the composition The weight percentage is 0.3% to 2%, and the weight percentage of the 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 the water It is 100 to 30 to 100 to 35; and (c) kneading the composition after adding water into a dough, and manufacturing the dough into a dough product. The method for preparing low-glycemic index high-fiber combined noodles as described in item 4 of the scope of patent application, wherein the edible starch is flour. As described in item 4 of the scope of patent application, the method for preparing high-fiber combined noodles with low glycemic index, which The alginate is one of sodium alginate or potassium alginate. As described in item 4 of the scope of the patent application, the method for preparing a high-fiber combined noodle product with a low glycemic index has step (a1) the water-insoluble xylan between step (a) and step (b) 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. The raw material is immersed 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 solid-liquid separation to obtain the centrifuge residue and extract the lye; and the centrifuge 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 extraction 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 next batch of raw material extraction; 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 wash the water insoluble xylan emulsion The water-soluble matter in the turbid liquid is obtained as a xylan emulsion from which water-soluble matter has been removed; and step (a3) is slowly adding hydrogen peroxide solution while stirring the xylan emulsion from which water-soluble matter has been removed; 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 low-glycemic index high-fiber combined noodles as described in item 4 of the scope of patent application, wherein the noodles are dry noodles or wet noodles.

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