Egg white noodles and preparation method thereof

Abstract

The invention discloses egg white noodles and a preparation method thereof, and belongs to the technical field of food processing. The egg white noodles comprise the following raw materials in parts by mass: 200-300 parts of wheat flour, 100-200 parts of whole wheat flour and 1-24 parts of egg white. The prepared egg white noodles are low in viscosity, not prone to caking and good in film forming property, egg white protein and gluten protein interact to form a compact network structure, after the noodles are cooked, various properties of the noodles are obviously superior to those of whole egg and egg yolk noodles, the network structure of protein and starch can be regulated and controlled by further adding the pomelo peel polysaccharide, and the comprehensive performance of the noodles is improved. Additives such as isomaltitol and inula nervosa are added, so that the digestion speed of starch is reduced, and compared with common noodles, the noodles have a lower glycemic index, can more stably control the blood glucose level and are beneficial to prevention of diabetes mellitus.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to egg white noodles and a preparation method thereof. Background Art

[0002] Noodles are generally made by mixing wheat flour or other grain flour with water to form a dough, which is then processed by pressing or rolling into strips or sheets. Finally, it is boiled, steamed, stir-fried, stewed or deep-fried. It has the characteristics of good taste and flavor.

[0003] There are many egg noodles on the market, which are chewy, less sticky, and have a lighter soup color. The role of egg white in eggs is to increase elasticity and ductility, making the noodles chewier. Egg yolk contains more fat, which can make the finished product more fragrant. Egg yolk contains higher cholesterol. For some people with hypercholesterolemia or cardiovascular disease risk, excessive cholesterol intake may increase health risks. Summary of the invention

[0004] In view of the deficiencies in the prior art, the present invention provides an egg white noodle and a preparation method thereof. The egg white noodles prepared by the present invention have low viscosity, are not easy to clump, have good film-forming properties, and the egg white protein interacts with the gluten protein to form a dense network structure. After the noodles with egg white added are steamed, the various properties are significantly better than those of the other two egg components. Grapefruit peel polysaccharide is further added, which can regulate the network structure of protein and starch and improve the comprehensive performance of noodles. The combined use of egg white and grapefruit peel polysaccharide can give play to their respective advantages and make up for the deficiencies of a single ingredient, thereby obtaining noodles with better steaming and other properties. In addition, additives such as isomalt and Inula japonica can be further added to the noodles. Without substantially affecting the performance of the noodles, the noodles have a lower glycemic index than ordinary noodles, can more stably control blood sugar levels, and help prevent diabetes.

[0005] The technical solution of the present invention is as follows:

[0006] The first aspect of the present invention protects an egg white noodle, comprising the following raw materials in parts by weight: 200-300 parts of wheat flour, 100-200 parts of whole wheat flour, and 1-24 parts of egg white.

[0007] Preferably, the egg white noodles comprise the following raw materials in parts by mass: 200-250 parts of wheat flour, 100-150 parts of whole wheat flour, and 5-15 parts of egg white.

[0008] Preferably, the egg white noodles comprise the following raw materials in parts by mass: 200 parts of wheat flour, 100 parts of whole wheat flour, and 10 parts of egg white.

[0009] Preferably, the egg white noodles also include grapefruit peel polysaccharide.

[0010] Preferably, the egg white noodles also include 0-5 parts of grapefruit peel polysaccharide; preferably 0.05-2 parts of grapefruit peel polysaccharide.

[0011] Preferably, the egg white noodles also include the following raw materials: salt and water.

[0012] Preferably, the egg white noodles further comprise the following raw materials in weight fractions: 5-8 parts of salt and 100-300 parts of water.

[0013] Preferably, the egg white noodles further comprise the following raw materials in weight fractions: 6-7 parts of salt and 150-200 parts of water.

[0014] Preferably, the egg white noodles further comprise at least one of the following raw materials in parts by weight: 0-10 parts of isomalt, 0-10 parts of Inula japonica; preferably 1-5 parts of isomalt, 1-5 parts of Inula japonica.

[0015] The second aspect of the present invention protects a method for preparing egg white noodles, comprising the following steps: preparing raw materials according to the mass fractions described in the first aspect above, and mixing the raw materials evenly, stirring, rolling, and cutting to obtain egg white noodles; the mixing and stirring is to mix and stir the raw materials to obtain dough.

[0016] The beneficial technical effects of the present invention are:

[0017] The egg white noodles obtained by the present invention have low viscosity, are not easy to clump, and have good film-forming properties. The egg white protein and gluten protein interact with each other to form a dense network structure. After the noodles with egg white are steamed, the properties are significantly better than those of the other two egg ingredients.

[0018] Grapefruit peel polysaccharide is further added. Grapefruit peel polysaccharide can regulate the network structure of protein and starch and improve the comprehensive performance of noodles. The combination of egg white and grapefruit peel polysaccharide can bring out their respective advantages and make up for the shortcomings of a single ingredient, thereby obtaining better comprehensive steaming and cooking performance and improving the quality of noodles.

[0019] Furthermore, additives such as isomalt and Inula japonica vine can be added to the noodles. Without substantially affecting the quality of the noodles, the noodles have a lower glycemic index than ordinary noodles, can more stably control blood sugar levels, and help prevent diabetes. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 The effect of different amounts of egg white and grapefruit peel polysaccharides added on the amylose content of noodle soup.

[0021] Figure 2 The effect of different amounts of egg white and grapefruit peel polysaccharides on the turbidity of noodle soup.

[0022] Figure 3 Effects of different amounts of egg white and grapefruit peel polysaccharide addition on the surface and cross-section of noodles.

[0023] Figure 4 The effect of different amounts of egg white and grapefruit peel polysaccharides on the protein and starch structure in noodles. DETAILED DESCRIPTION

[0024] The present invention is described in detail below in conjunction with the accompanying drawings and embodiments.

[0025] The first aspect of the present invention provides an egg white noodle, comprising the following raw materials in parts by weight: 200-300 parts of wheat flour, 100-200 parts of whole wheat flour, and 1-24 parts of egg white.

[0026] In some embodiments, the egg white noodles include the following raw materials in parts by weight: 200-250 parts of wheat flour, 100-150 parts of whole wheat flour, and 5-15 parts of egg white.

[0027] Preferably, the egg white noodles comprise the following raw materials in parts by mass: 200 parts of wheat flour, 100 parts of whole wheat flour, and 10 parts of egg white.

[0028] The present invention uses egg white as a raw material instead of traditional whole eggs or egg yolks, so that the prepared noodles have low viscosity, are not easy to clump, and have good film-forming properties. At the same time, egg white protein and gluten protein interact with each other to form a dense network structure. After the noodles added with egg white are steamed, various properties are obviously better than those of whole eggs and egg yolks.

[0029] In some embodiments, the whole wheat flour has a carbohydrate content of 71.2 g / 100 g, a protein content of 12.8 g / 100 g, and a fat content of 2.0 g / 100 g. The egg white preferably has a water content of 87%, a carbohydrate content of 0.5%, a protein content of 11%, and a fat content of 0.1%.

[0030] In some embodiments, the egg white noodles further include grapefruit peel polysaccharide.

[0031] In some embodiments, the egg white noodles further include 0-5 parts of grapefruit peel polysaccharide; preferably 0.05-2 parts of grapefruit peel polysaccharide.

[0032] In the present invention, there are a large number of hydroxyl and carboxyl groups in the grapefruit peel polysaccharide molecules used, which can form hydrogen bonds with water molecules and cross-link to form a network structure. The polysaccharide is connected with the leached starch and then attached to the surface of the starch granules, inhibiting the swelling of the starch and reducing the viscosity of the system during the gelatinization process. This phenomenon becomes more obvious as the concentration of the polysaccharide increases. At the same time, grapefruit peel polysaccharide is rich in dietary fiber and various nutrients, which can improve the nutritional value of the product; it has good gel properties, forms a good complement with egg white protein, and increases the elasticity and layering of the product; it can cover up part of the taste of egg white, making the flavor of the product softer and adapting to the taste preferences of more consumers. The addition of grapefruit peel polysaccharide and egg white at the same time reduces the turbidity of the noodle soup, helps to retain the nutrients and flavor of the noodles, and also improves the texture of the noodles.

[0033] Preferably, the egg white noodles also include the following raw materials: salt and water.

[0034] In some embodiments, the egg white noodles further include the following raw materials in weight fractions: 5-8 parts of salt and 100-300 parts of water.

[0035] Preferably, the egg white noodles further comprise the following raw materials in weight fractions: 6-7 parts of salt and 150-200 parts of water.

[0036] In some embodiments of the present invention, the egg white noodles include the following raw materials in parts by weight: 200-300 parts of wheat flour, 100-200 parts of whole wheat flour, 1-24 parts of egg white, 0-5 parts of grapefruit peel polysaccharide, 5-8 parts of salt, and 100-300 parts of water.

[0037] In some embodiments of the present invention, the egg white noodles include the following raw materials in parts by weight: 200-300 parts of wheat flour, 100-200 parts of whole wheat flour, 1-24 parts of egg white, 0.05-2 parts of grapefruit peel polysaccharide, 5-8 parts of salt, and 100-300 parts of water.

[0038] In some embodiments, the egg white noodles further include at least one of the following raw materials in parts by weight: 0-10 parts of isomalt, 0-10 parts of Inula japonica; preferably 1-5 parts of isomalt, 1-5 parts of Inula japonica.

[0039] In some embodiments of the present invention, the egg white noodles include the following raw materials in parts by weight: 200-300 parts of wheat flour, 100-200 parts of whole wheat flour, 1-24 parts of egg white, 0-5 parts of grapefruit peel polysaccharide, 5-8 parts of salt, 100-300 parts of water, 0-10 parts of isomalt, and 0-10 parts of Inula japonica; preferably 1-5 parts of isomalt and 1-5 parts of Inula japonica.

[0040] In some embodiments of the present invention, the egg white noodles include the following raw materials in parts by weight: 200-300 parts of wheat flour, 100-200 parts of whole wheat flour, 1-24 parts of egg white, 0.05-2 parts of grapefruit peel polysaccharide, 5-8 parts of salt, 100-300 parts of water, 1-5 parts of isomalt, and 1-5 parts of Inula japonica.

[0041] In the present invention, isomalt has the health effects of low glycemic index, relatively slow digestion and absorption speed, and regulating intestinal flora. The main component of Inula obesa is cellulose (including crude fiber), which accounts for 62.8% of Inula obesa. Cellulose has the effects of promoting gastrointestinal motility, preventing and treating constipation, and lowering blood lipids.

[0042] It is understandable that the addition of isomalt and Inula fusca can make the prepared noodles have a lower glycemic index and be more suitable for diabetic patients. At the same time, the addition of isomalt and Inula fusca will not basically affect the viscosity of the noodles and the amylose content of the noodle soup.

[0043] The egg white noodles of the present invention have low viscosity, are not easy to clump, have good film-forming properties, and the egg white protein interacts with the gluten protein to form a dense network structure. After the noodles with egg white added are steamed, the properties are significantly better than those of whole eggs and egg yolks. Further, by introducing grapefruit peel polysaccharides, the network structure of protein and starch can be regulated by grapefruit peel polysaccharides, thereby improving the comprehensive performance of the noodles. In addition, the combined use of egg white and grapefruit peel polysaccharides can give play to their respective advantages and make up for the shortcomings of a single ingredient, thereby obtaining better comprehensive steaming performance and product quality. Furthermore, by adding additives such as isomalt and Inula japonica to the noodles, the noodles have a lower glycemic index than ordinary noodles, can more stably control blood sugar levels, and help prevent diabetes.

[0044] As an innovative healthy food, the egg white noodles of the present invention combine the nutritional value of isomalt, Inula veninata, and grapefruit peel polysaccharide with the convenience of noodles, and meet the health needs and taste preferences of modern consumers. Its research and development and promotion not only enrich people's dietary choices, but also help promote the healthy development of the food industry.

[0045] The second aspect of the present invention protects a method for preparing egg white noodles, comprising the following steps: preparing raw materials according to the mass fractions described in the first aspect above, and uniformly mixing the raw materials, stirring, rolling, and cutting to obtain egg white noodles; the mixing is to mix the raw materials to obtain dough. The present invention does not limit the mixing method and the morphology of the obtained dough, and any mixing method and dough morphology that can achieve the purpose of the present invention are within the protection scope of the present invention.

[0046] It is understood that the dough of the present invention is repeatedly rolled to obtain a dough skin, which can be used for steaming after being cut into noodles. Preferably, the steaming is to cook 20 parts of noodles in 500 parts of water until the optimal steaming time. The optimal steaming time is 300s-496s.

[0047] The present invention will be further described below by way of examples and the like.

[0048] Example 1

[0049] An egg white noodle, as shown in Table 1, comprises the following raw materials in parts by weight: 200 parts of wheat flour, 100 parts of whole wheat flour, 5 parts of egg white, 6 parts of salt and 150 parts of water.

[0050] The preparation method comprises the following steps:

[0051] Prepare raw materials according to the above-mentioned mass proportions, mix 200 parts of wheat flour, 100 parts of whole wheat flour, 5 parts of egg white, 6 parts of salt and 150 parts of water, stir to form a dough; let the dough stand at a temperature of 25°C and a humidity of 55% for 30 minutes, then use a noodle machine to repeatedly roll it 5 times, and finally the dough sheet has a thickness of 2 mm, and then cut the dough sheet into noodles with a width of 3 mm.

[0052] Example 2

[0053] An egg white noodle, as shown in Table 1, comprises the following raw materials in parts by weight: 200 parts of wheat flour, 100 parts of whole wheat flour, 10 parts of egg white, 6 parts of salt and 150 parts of water.

[0054] The preparation method comprises the following steps:

[0055] Prepare raw materials according to the above-mentioned mass proportions, mix 200 parts of wheat flour, 100 parts of whole wheat flour, 10 parts of egg white, 6 parts of salt and 150 parts of water, stir to form a dough; let the dough stand at a temperature of 25°C and a humidity of 55% for 30 minutes, then use a noodle machine to repeatedly roll it 5 times, and finally the dough sheet has a thickness of 2 mm, and then cut the dough sheet into noodles with a width of 3 mm.

[0056] Example 3

[0057] An egg white noodle, as shown in Table 1, comprises the following raw materials in parts by weight: 200 parts of wheat flour, 100 parts of whole wheat flour, 15 parts of egg white, 6 parts of salt and 150 parts of water.

[0058] The preparation method comprises the following steps:

[0059] Prepare raw materials according to the above-mentioned mass proportions, mix 200 parts of wheat flour, 100 parts of whole wheat flour, 15 parts of egg white, 6 parts of salt and 150 parts of water, stir to form a dough; let the dough stand at a temperature of 25°C and a humidity of 55% for 30 minutes, then use a noodle machine to repeatedly roll it 5 times, and finally the dough sheet has a thickness of 2 mm, and then cut the dough sheet into noodles with a width of 3 mm.

[0060] Comparative Example 1

[0061] A noodle, as shown in Table 1, comprises the following raw materials in parts by weight: 200 parts of wheat flour, 100 parts of whole wheat flour, 6 parts of salt and 150 parts of water.

[0062] The preparation method comprises the following steps:

[0063] Prepare raw materials according to the above-mentioned mass proportions, mix 200 parts of wheat flour, 100 parts of whole wheat flour, 6 parts of salt and 150 parts of water, stir to form a dough; let the dough stand at a temperature of 25°C and a humidity of 55% for 30 minutes, then use a noodle machine to repeatedly roll it 5 times, and finally the dough sheet has a thickness of 2 mm, and then cut the dough sheet into noodles with a width of 3 mm.

[0064] Comparative Example 2

[0065] A noodle, as shown in Table 1, comprises the following raw materials in parts by weight: 200 parts of wheat flour, 100 parts of whole wheat flour, 5 parts of whole eggs, 6 parts of salt and 150 parts of water.

[0066] The preparation method comprises the following steps:

[0067] Prepare raw materials according to the above-mentioned mass proportions, mix 200 parts of wheat flour, 100 parts of whole wheat flour, 5 parts of whole eggs, 6 parts of salt and 150 parts of water, stir to form a dough; let the dough stand at a temperature of 25°C and a humidity of 55% for 30 minutes, then use a noodle machine to repeatedly roll it 5 times, and finally the dough sheet has a thickness of 2 mm, and then cut the dough sheet into noodles with a width of 3 mm.

[0068] Comparative Example 3

[0069] A noodle, the raw materials and preparation method of which are substantially the same as those of comparative example 2, except that 5 portions of whole eggs are replaced with 10 portions of whole eggs.

[0070] Comparative Example 4

[0071] A noodle, the raw materials and preparation method of which are substantially the same as those of comparative example 2, except that 5 portions of whole eggs are replaced with 15 portions of whole eggs.

[0072] Comparative Example 5

[0073] A noodle, the raw materials and preparation method of which are substantially the same as those of comparative example 2, except that 5 parts of whole eggs are replaced with 5 parts of egg yolks.

[0074] Comparative Example 6

[0075] A noodle, the raw materials and preparation method of which are substantially the same as those of comparative example 2, except that 5 parts of whole eggs are replaced with 10 parts of egg yolks.

[0076] Comparative Example 7

[0077] A noodle, the raw materials and preparation method of which are substantially the same as those of comparative example 2, except that 5 parts of whole eggs are replaced with 15 parts of egg yolks.

[0078] Table 1 Raw material ratio table of embodiment and comparative example

[0079]

[0080] Test Example 1: Effect of egg white on noodle performance

[0081] Take 20 portions of noodles prepared in the embodiments and comparative examples, place them in 500 portions of water and cook them in a slightly boiling state, record the time when the white core in the center of the noodles disappears, which is the optimal cooking time of the noodles. The cooking time of each embodiment and comparative example is shown in Table 2. The cooking loss rate of the noodles was determined according to the AACC66-50 method; the viscosity and hardness of the cooked noodles were measured using a texture analyzer. The results are shown in Table 2. Among them, the longer the optimal cooking time, the smaller the cooking loss rate, the smaller the viscosity, and the greater the hardness, the better the texture quality of the noodles.

[0082] Table 2 Performance test of noodles prepared in the examples and comparative examples

[0083] Example Optimal cooking time(s) Cooking loss rate (%) Viscosity(g) Hardness(g) Comparative Example 1 <![CDATA[300.00±2.00 a ]]> <![CDATA[4.93±0.14 b ]]> <![CDATA[647.37±19.05 a ]]> <![CDATA[78.87±2.50 c ]]> Comparative Example 2 <![CDATA[353.33±3.06 c ]]> <![CDATA[4.20±0.00 c ]]> <![CDATA[448.59±29.94 d ]]> <![CDATA[108.02±1.19 a ]]> Comparative Example 3 <![CDATA[427.00±1.00 d ]]> <![CDATA[5.32±0.14 a ]]> <![CDATA[372.56±10.77 e ]]> <![CDATA[108.15±1.15 a ]]> Comparative Example 4 <![CDATA[435.33±2.52 e ]]> <![CDATA[4.73±0.14 b ]]> <![CDATA[321.18±9.28 f ]]> <![CDATA[108.25±4.46 a ]]> Comparative Example 5 <![CDATA[346.00±2.65 c ]]> <![CDATA[4.42±0.14 b ]]> <![CDATA[461.39±7.84 c ]]> <![CDATA[80.10±0.32 c ]]> Comparative Example 6 <![CDATA[427.67±1.53 c ]]> <![CDATA[5.08±0.38 a ]]> <![CDATA[440.66±21.83 c ]]> <![CDATA[104.22±1.93 b ]]> Comparative Example 7 <![CDATA[424.00±3.00 d ]]> <![CDATA[3.92±0.14 c ]]> <![CDATA[366.59±18.49 d ]]> <![CDATA[110.66±3.32 a ]]> Example 1 <![CDATA[386.00±3.61 c ]]> <![CDATA[4.65±0.14 b ]]> <![CDATA[337.12±23.90 d ]]> <![CDATA[99.16±1.30 b ]]> Example 2 <![CDATA[428.00±8.54 b ]]> <![CDATA[4.56±0.14 b ]]> <![CDATA[313.89±6.23 d ]]> <![CDATA[101.47±1.01 b ]]> Example 3 <![CDATA[496.00±4.58 a ]]> <![CDATA[4.37±0.14 b ]]> <![CDATA[237.49±15.49 e ]]> <![CDATA[107.70±1.00 a ]]>

[0084] As can be seen from the above table, compared with egg yolk and whole egg, adding egg white can increase the optimal cooking time while significantly reducing the cooking loss and viscosity of cooked noodles. Due to the strong gelling property of egg white protein, in the environment of heating and water, egg white enhances the mutual adhesion between starches, so the adhesion of noodles is significantly reduced. The comprehensive performance of Comparative Examples 2-3 and Comparative Examples 5-7 is relatively poor. Although the cooking time of Comparative Example 4 is prolonged, the cooking loss rate is increased, and due to the addition of egg yolk, the prepared noodles have a higher cholesterol content. In contrast, the noodles prepared in Examples 1-3 have better comprehensive properties, especially low viscosity and cooking loss rate, while avoiding the addition of egg yolk. Reducing cholesterol intake helps to improve overall health and reduce the risk of related diseases, which meets the needs of modern healthy diet.

[0085] Although adding egg white alone improves the overall cooking performance, adding egg white alone may bring a strong egg white taste, and adding too much egg white may cause the texture to become hard and the taste to deteriorate. Therefore, the present invention further optimizes the above-mentioned egg white noodles, adding grapefruit peel polysaccharide to improve the surface morphology of the noodles after cooking, while reducing the turbidity of the noodle soup, thereby improving the cooking utilization rate and quality of the noodles.

[0086] Grapefruit peel polysaccharide can be connected with the leached starch and then attached to the surface of starch particles. It has good gel properties and can form a good complement with egg white protein to increase the elasticity and layering of the product. The following Examples 4-6 mainly explore the effects of egg white and grapefruit peel polysaccharides on starch structure.

[0087] Example 4

[0088] An egg white noodle, as shown in Table 3, comprises the following raw materials in parts by weight: 200 parts of wheat flour, 100 parts of whole wheat flour, 5 parts of egg white, 0.05 parts of grapefruit peel polysaccharide, 6 parts of salt and 150 parts of water.

[0089] The preparation method comprises the following steps:

[0090] Prepare the raw materials according to the above mass proportions, mix 200 parts of wheat flour, 100 parts of whole wheat flour, 5 parts of egg white, 0.05 parts of grapefruit peel polysaccharide, 6 parts of salt and 150 parts of water, stir and form dough; let the dough stand for 30 minutes at a temperature of 25°C and a humidity of 55%, then use a noodle machine to repeatedly roll and press 5 times, the final noodle sheet thickness is 2mm, and then cut the noodle sheet into noodles with a width of 3mm. The prepared noodles can be further steamed to measure the noodle quality, and the steaming is to cook 20 parts of noodles in 500 parts of water for 386s for noodle performance measurement.

[0091] Example 5

[0092] An egg white noodle, as shown in Table 3, comprises the following raw materials in parts by weight: 200 parts of wheat flour, 100 parts of whole wheat flour, 10 parts of egg white, 0.1 parts of grapefruit peel polysaccharide, 6 parts of salt and 150 parts of water.

[0093] The preparation method comprises the following steps:

[0094] Prepare the raw materials according to the above mass proportions, mix 200 parts of wheat flour, 100 parts of whole wheat flour, 10 parts of egg white, 0.1 parts of grapefruit peel polysaccharide, 6 parts of salt and 150 parts of water, stir and form dough; let the dough stand for 30 minutes at a temperature of 25°C and a humidity of 55%, then use a noodle machine to repeatedly roll and press 5 times, the final noodle sheet thickness is 2mm, and then cut the noodle sheet into noodles with a width of 3mm. The prepared noodles can be further steamed to measure the noodle quality, and the steaming is to cook 20 parts of noodles in 500 parts of water for 428s for noodle performance measurement.

[0095] Example 6

[0096] An egg white noodle, as shown in Table 3, comprises the following raw materials in parts by weight: 200 parts of wheat flour, 100 parts of whole wheat flour, 15 parts of egg white, 0.15 parts of grapefruit peel polysaccharide, 6 parts of salt and 150 parts of water.

[0097] The preparation method comprises the following steps:

[0098] Prepare the raw materials according to the above mass proportions, mix 200 parts of wheat flour, 100 parts of whole wheat flour, 15 parts of egg white, 0.15 parts of grapefruit peel polysaccharide, 6 parts of salt and 150 parts of water, stir and form dough; let the dough stand for 30 minutes at a temperature of 25°C and a humidity of 55%, then use a noodle machine to repeatedly roll and press 5 times, the final noodle sheet thickness is 2mm, and then cut the noodle sheet into noodles with a width of 3mm. The prepared noodles can be further steamed to measure the noodle quality, and the steaming is to cook 20 parts of noodles in 500 parts of water for 496s for noodle performance measurement.

[0099] Table 3 Raw material ratio table of Examples 4-6

[0100]

[0101] Test Example 2: Effects of grapefruit peel polysaccharides and egg white on noodle performance

[0102] The performance of the noodles prepared in the above-mentioned Examples 4-6 and the comparative examples was measured, specifically, the noodles were steamed and tested according to the description of the examples. The content of amylose in the noodles after steaming, the turbidity of the noodle soup and the surface condition of the noodles were measured, and the cooking performance of the noodles after adding grapefruit peel polysaccharides and egg white was examined. It should be noted that the less amylose, the better the quality of the noodles, the lower the turbidity of the noodle soup, the better the quality of the noodles, and the smoother the noodle surface, the better the quality of the noodles. The test results are as follows: Figure 1-4 shown. Figure 1 The effect of different amounts of egg white and grapefruit peel polysaccharides added on the amylose content of noodle soup. Figure 2 The effect of different amounts of egg white and grapefruit peel polysaccharides on the turbidity of noodle soup. Figure 3Effects of different amounts of egg white and grapefruit peel polysaccharide addition on the surface and cross-section of noodles. Figure 4 The figure shows the effect of different addition amounts of egg white and grapefruit peel polysaccharide on the structure of protein and starch in noodles, wherein figure a is the starch structure of noodles in comparative example 1, figure e is the protein structure of noodles in comparative example 1, and figure i is the starch and protein structure of noodles in comparative example 1; figure b is the starch structure of noodles in embodiment 4, figure f is the protein structure of noodles in embodiment 4, and figure j is the starch and protein structure of noodles in embodiment 4; figure c is the starch structure of noodles in embodiment 5, figure g is the protein structure of noodles in embodiment 5, and figure k is the starch and protein structure of noodles in embodiment 5; figure d is the starch structure of noodles in embodiment 6, figure h is the protein structure of noodles in embodiment 6, and figure l is the starch and protein structure of noodles in embodiment 6.

[0103] As can be seen from the figure, the addition of egg white and grapefruit peel polysaccharides can be observed to reduce the content of amylose in noodle soup ( Figure 1 ), the turbidity of noodle soup decreased ( Figure 2 ). The surface micrograph of the cooked noodles is shown in Figure 3 As shown in ad. For cooked noodles, compared with noodles cooked with egg white and grapefruit peel polysaccharide, the surface of the control group ( Figure 3 a) More pores and cracks, less continuous protein matrix. Large pores indicate that more starch will leach out of the gluten network and porous structure during cooking. After adding egg white and grapefruit peel polysaccharide, the surface of the cooked noodles becomes smooth and continuous ( Figure 3 bd). The addition of egg white and grapefruit peel polysaccharides can strengthen the protein network and inhibit the gelatinization of starch granules, which helps to improve the cooking performance and texture.

[0104] Micrograph of the cross section of cooked noodles Figure 3 As shown in eh. For cooked noodles without egg white and grapefruit peel polysaccharide ( Figure 3 e), the separation of starch and protein is more obvious. After adding egg white and grapefruit peel polysaccharide, the protein network is more compact and the starch particles are well embedded in the matrix ( Figure 3 fh). This can be explained by the fact that the addition of egg white and grapefruit peel polysaccharides promoted the protein network. In the dense coagulated protein network, the gelatinization of starch granules was not completely completed, and the amylose was enriched in the center of the starch granules and would not be leached. Therefore, the amylose content in the noodle soup gradually decreased with the addition of egg white and grapefruit peel polysaccharides ( Figure 1 ).

[0105] The protein network images were further collected using laser confocal microscopy. Figure 4 When egg white and grapefruit peel polysaccharide were not added, the protein formed clusters and was unevenly distributed, forming a loose protein network ( Figure 4e), it cannot effectively wrap starch granules. Moreover, it is easy to break during cooking and cannot limit the expansion and overflow of starch. With the addition of egg white and grapefruit peel polysaccharides, more large protein clusters were formed, making the protein network covering starch more continuous and uniform. This shows that the addition of egg white and grapefruit peel polysaccharides promoted protein aggregation, accompanied by changes in protein-starch interactions, and grapefruit peel polysaccharides can regulate the aggregation of protein and starch, thereby improving the quality of noodles.

[0106] Examples 7-15 further studied the performance of noodles prepared by adding additive components to the noodle raw materials.

[0107] Example 7

[0108] The invention discloses egg white noodles, which comprise 200 parts of wheat flour, 100 parts of whole wheat flour, 6 parts of salt, 5 parts of egg white, 0.05 parts of grapefruit peel polysaccharide, 1 part of isomalt, 1 part of inula japonica flower and 150 parts of water.

[0109] The preparation method comprises the following steps: uniformly mixing 200 parts of wheat flour, 100 parts of whole wheat flour, 6 parts of salt, 5 parts of egg white, 0.05 parts of grapefruit peel polysaccharide, 1 part of isomalt, 1 part of inula japonica and 150 parts of water to form dough; placing the dough at a temperature of 25 DEG C and a humidity of 55% for 30 minutes, and then repeatedly rolling and pressing the dough 5 times using a noodle machine, so that the final dough sheet has a thickness of 2 mm; then cutting the dough sheet into noodles with a width of 3 mm; boiling 20 parts of the noodles in 500 parts of water for 386 seconds; and finally completing the determination of the noodle quality as soon as possible.

[0110] Example 8

[0111] An egg white noodle, the preparation method and raw materials of which are basically the same as those of Example 7, except that 0.05 parts of grapefruit peel polysaccharide, 1 part of isomalt, and 1 part of Inula oblonga are replaced with 0.10 parts of grapefruit peel polysaccharide, 2 parts of isomalt, and 2 parts of Inula oblonga.

[0112] Example 9

[0113] An egg white noodle, the preparation method and raw materials of which are basically the same as those of Example 7, except that 0.05 parts of grapefruit peel polysaccharide, 1 part of isomalt, and 1 part of Inula oblonga are replaced with 0.15 parts of grapefruit peel polysaccharide, 3 parts of isomalt, and 3 parts of Inula oblonga.

[0114] Example 10

[0115] An egg white noodle, the preparation method and raw materials of which are basically the same as those of Example 7, except that 5 parts of egg white, 0.05 parts of grapefruit peel polysaccharide, 1 part of isomalt, and 1 part of Inula oblonga are replaced with 10 parts of egg white, 0.15 parts of grapefruit peel polysaccharide, 2 parts of isomalt, and 3 parts of Inula oblonga. When the prepared noodles are subjected to a steaming test, the steaming time is changed from 386 seconds to 428 seconds.

[0116] Embodiment 11

[0117] An egg white noodle, the preparation method and raw materials of which are basically the same as those of Example 7, except that 5 parts of egg white, 0.05 parts of grapefruit peel polysaccharide, 1 part of isomalt, and 1 part of Inula oblonga are replaced by 10 parts of egg white, 0.05 parts of grapefruit peel polysaccharide, 3 parts of isomalt, and 1 part of Inula oblonga. When the prepared noodles are subjected to a steaming test, the steaming time is changed from 386 seconds to 428 seconds.

[0118] Example 12

[0119] An egg white noodle, the preparation method and raw materials of which are basically the same as those of Example 7, except that 5 parts of egg white, 0.05 parts of grapefruit peel polysaccharide, 1 part of isomalt, and 1 part of Inula oblonga are replaced by 10 parts of egg white, 0.10 parts of grapefruit peel polysaccharide, 1 part of isomalt, and 2 parts of Inula oblonga. When the prepared noodles are subjected to a steaming test, the steaming time is changed from 386 seconds to 428 seconds.

[0120] Example 13

[0121] An egg white noodle, the preparation method and raw materials of which are basically the same as those of Example 7, except that 5 parts of egg white, 0.05 parts of grapefruit peel polysaccharide, 1 part of isomalt, and 1 part of Inula oblonga are replaced with 15 parts of egg white, 0.05 parts of grapefruit peel polysaccharide, 3 parts of isomalt, and 2 parts of Inula oblonga. When the prepared noodles are subjected to a steaming test, the steaming time is changed from 386 seconds to 496 seconds.

[0122] Embodiment 14

[0123] An egg white noodle, the preparation method and raw materials of which are basically the same as those of Example 7, except that 5 parts of egg white, 0.05 parts of grapefruit peel polysaccharide, 1 part of isomalt, and 1 part of Inula oblonga are replaced by 15 parts of egg white, 0.10 parts of grapefruit peel polysaccharide, 1 part of isomalt, and 3 parts of Inula oblonga. When the prepared noodles are subjected to a steaming test, the steaming time is changed from 386 seconds to 496 seconds.

[0124] Embodiment 15

[0125] An egg white noodle, the preparation method and raw materials of which are basically the same as those of Example 7, except that 5 parts of egg white, 0.05 parts of grapefruit peel polysaccharide, 1 part of isomalt, and 1 part of Inula oblonga are replaced by 15 parts of egg white, 0.15 parts of grapefruit peel polysaccharide, 2 parts of isomalt, and 1 part of Inula oblonga. When the prepared noodles are subjected to a steaming test, the steaming time is changed from 386 seconds to 496 seconds.

[0126] Test Example 3:

[0127] The present invention investigates the influence of each raw material on the performance of noodles, and Table 4 is an orthogonal test factor level table. Table 5 shows the formation and influencing factors of noodles prepared in Examples 7-15. It should be noted that the lower the viscosity and the lower the amylose content, the better the quality of the noodles, and the larger the range R value, the greater the influence on the viscosity of the noodles and the amylose content of the noodle soup.

[0128] Table 4 Orthogonal test factor level table

[0129]

[0130] Table 5 Orthogonal test results analysis table

[0131]

[0132] In the table, Ki (i = 1, 2, 3) represents the mean of the experimental results corresponding to the level number i in any column; R represents the range. Comparing the values ​​of the range R in the table, it can be seen that the primary and secondary relationships of the influence of different factors on viscosity are A>B>C>D, that is, egg white> grapefruit peel polysaccharide> isomalt> Inula veinensis; the primary and secondary relationships of the influence of different factors on the content of amylose in noodle soup are A>B>D>C, that is, egg white> grapefruit peel polysaccharide> Inula veinensis> isomalt. From the orthogonal test, it was found that isomalt and Inula veinensis had little effect on viscosity and the content of amylose in noodle soup.

[0133] Test Example 4: Performance test of noodles containing different components

[0134] 4-1 Blood sugar content determination

[0135] Examples 4-15 and Comparative Example 1 were further used to explore the relationship between egg white, grapefruit peel polysaccharide, isomalt, Inula japonica var.

[0136] 130 mice with high blood sugar were randomly selected and divided into 13 groups, 10 mice in each group, and the initial blood sugar concentration of mice in each group was measured; mice were gavage-fed noodles 2g / day, and other conditions were the same and appropriate. After 5 weeks of continuous gavage, the blood sugar concentration of mice in each group was measured. Blood sugar was measured at the same time of the day before and after the test. The results of the hypoglycemic function of noodles are shown in Table 6. It should be noted that the lower the blood sugar content, the more obvious the hypoglycemic effect.

[0137] Table 6 Results of blood sugar effects of the examples and comparative examples

[0138] Blood sugar (before test) / (mmol / L) Blood sugar (after the test) / (mmol / L) Comparative Example 1 18.81 15.84 Example 4 18.79 13.58 Example 5 18.80 13.27 Example 6 18.77 13.05 Example 7 18.83 12.98 Example 8 18.86 12.45 Example 9 18.75 11.78 Example 10 18.87 11.58 Embodiment 11 18.85 11.44 Example 12 18.86 11.67 Example 13 18.79 11.04 Embodiment 14 18.77 11.39 Embodiment 15 18.85 11.21

[0139] It can be seen from Table 6 that the hypoglycemic egg white noodles of the examples can significantly reduce the blood glucose concentration of diabetic mice. After the test, the blood glucose concentrations of Examples 4-15 are significantly lower than those of Comparative Example 1, indicating that the hypoglycemic egg white noodles provided by the present invention have a significant blood glucose lowering function.

[0140] 4-2: In vitro simulated starch digestibility determination

[0141] Examples 4-15 are further used to explore the relationship between egg white, grapefruit peel polysaccharide, isomalt, Inula japonica and starch digestibility.

[0142] The cooked noodles (1.4g, cut into 2mm thin segments) were weighed into a 50mL centrifuge tube, 5mL of a solution containing pepsin (10mg / mL) was added, 5mL of HCl-KCl buffer (pH1.5) and 1mL of pepsin solution (115U / mL) were added and mixed, and the mixture was shaken in a 40℃ water bath for 1h and then cooled to room temperature. A certain amount of PBS buffer (pH6.9) was added to make the volume of the digestive solution 25mL, 2mL of α-amylase solution (13U / mL) was added, and the mixture was shaken in a 37℃ water bath. 1mL of the digestive solution was taken at 0min, 30min, 60min, 120min and 180min of digestion time and the enzyme was inactivated in a boiling water bath for 6min. The glucose content in the digestive solution was determined by the DNS method with reference to the glucose standard curve. The starch digestibility was calculated from the glucose content, and the digestibility (%) = glucose content in the digestive solution at the sampling time point × 0.9 × 100 / total starch content. It should be noted that the lower the digestibility, the more resistant it is to digestion. The results are shown in Table 7.

[0143] Table 7 Digestibility of noodles in Examples and Comparative Examples (%)

[0144] Example 0min 30min 60min 120min 180min Comparative Example 1 0 44.97 52.73 61.87 65.36 Example 4 0 40.56 46.35 57.43 60.75 Example 5 0 39.24 45.47 55.74 57.56 Example 6 0 38.40 42.33 52.60 55.24 Example 7 0 18.21 22.75 29.04 33.74 Example 8 0 18.24 22.65 28.64 33.34 Example 9 0 18.33 22.23 28.61 33.02 Example 10 0 15.44 19.14 26.17 30.06 Embodiment 11 0 15.41 19.65 26.24 30.21 Example 12 0 15.46 19.85 26.94 30.55 Example 13 0 10.25 17.32 23.53 27.49 Embodiment 14 0 11.32 18.21 24.12 28.31 Embodiment 15 0 11.30 18.42 24.45 28.54

[0145] The results show that the food additive of the present invention can significantly delay the digestion rate of starch in starchy foods and has a lower blood sugar production effect.

[0146] 4-3: Noodle taste evaluation

[0147] After the noodles of the embodiment and the comparative example were cooked for the optimal cooking time, they were immediately taken out and placed in running cold boiled water for 20 seconds, and then placed in bowls for tasting. The evaluation team conducted sensory evaluation on the taste, texture, shape, color and other four aspects of the noodles. The sensory evaluation scoring standard is shown in Table 8, and the sum of the average scores of the noodles of each embodiment and the comparative example in the above four aspects was calculated as the sensory score of the embodiment and the comparative example. The results are shown in Table 9.

[0148] Table 8 Noodle sensory evaluation scoring criteria

[0149]

[0150] Table 9 Sensory evaluation of noodles in the embodiments and comparative examples

[0151]

[0152]

[0153] By comparing the data of Examples 4-15 and Comparative Example 1, it can be seen that the noodles prepared in the examples of the present invention are not easy to clump, have good film-forming properties, and have a good taste.

[0154] The above is only a preferred embodiment of the present invention, and the present invention is not limited to the above embodiments. It is understood that other improvements and changes directly derived or associated by those skilled in the art without departing from the spirit and concept of the present invention should be considered to be included in the protection scope of the present invention.

Claims

1. An egg white noodle, characterized in that: The invention comprises the following raw materials in parts by weight: 200-300 parts of wheat flour, 100-200 parts of whole wheat flour and 1-24 parts of egg white.

2. The egg white noodles according to claim 1, characterized in that The invention comprises the following raw materials in parts by weight: 200-250 parts of wheat flour, 100-150 parts of whole wheat flour and 5-15 parts of egg white.

3. The egg white noodles according to claim 1, characterized in that The invention comprises the following raw materials in parts by mass: 200 parts of wheat flour, 100 parts of whole wheat flour and 10 parts of egg white.

4. The egg white noodles according to any one of claims 1 to 3, characterized in that Also includes grapefruit peel polysaccharides.

5. The egg white noodles according to any one of claims 1 to 3, characterized in that It also includes 0-5 parts of grapefruit peel polysaccharide; preferably 0.05-2 parts of grapefruit peel polysaccharide.

6. The egg white noodles according to any one of claims 1 to 3, characterized in that It also includes the following raw materials: salt and water.

7. The egg white noodles according to any one of claims 1 to 3, characterized in that The invention also includes the following raw materials in parts by weight: 5-8 parts of salt and 100-300 parts of water.

8. The egg white noodles according to any one of claims 1 to 3, characterized in that The invention also includes the following raw materials in parts by weight: 6-7 parts of table salt and 150-200 parts of water.

9. The egg white noodles according to any one of claims 1 to 3, characterized in that It also includes at least one of the following raw materials in parts by weight: 0-10 parts of isomalt, 0-10 parts of Inula japonica Thunb.; preferably 1-5 parts of isomalt, 1-5 parts of Inula japonica Thunb.

10. A method for preparing egg white noodles, characterized in that: The method comprises the following steps: preparing raw materials according to the mass fractions of any one of claims 1 to 9, and uniformly mixing the raw materials, stirring, rolling and pressing, and then cutting to obtain egg white noodles.

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