Cinnamon fine dried noodles with low glycemic index and preparation method thereof

Abstract

The invention provides cinnamon fine dried noodles with a low glycemic index and a preparation method of the cinnamon fine dried noodles, and belongs to the technical field of food processing. The low-GI cinnamon fine dried noodles provided by the invention are prepared from the following raw materials in parts by weight: 100 to 120 parts of flour, 0.5 to 2.5 parts of cinnamon active extract, 1.0 to 2.0 parts of table salt, 0.2 to 1.0 part of dietary alkali and 35 to 55 parts of water. By adding the cinnamon active extract, the nutritional value of traditional wheat fine dried noodles is considered, and the advantages of low-GI food are achieved. While the addition amount of the flour is not reduced, the flavor of the fine dried noodles is enriched, and the hypoglycemic health-care function of the fine dried noodles is also improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to low-glycemic index cinnamon noodles and a preparation method thereof. Background Art

[0002] Cinnamon (Cinnamomum cassia Presl) is a plant of the genus Cinnamomum in the Lauraceae family. It is a substance with medicinal and edible properties. Cinnamon has traditional effects such as replenishing fire and yang, dispelling cold and relieving pain. Its chemical components mainly include volatile oils, polysaccharides, saponins, polyphenols, flavonoids and other types of compounds, which have antioxidant, antibacterial, anti-tumor, and digestive enhancement effects. As a functional food ingredient, the active extract of cinnamon has certain application potential in the development of functional foods and nutritional health products.

[0003] Dried noodles are a traditional pasta made through processes such as kneading, cooking, and drying, and are often made from wheat flour. Dried noodles are widely consumed due to their low moisture content and long shelf life, and are produced in large quantities and sold in my country. Traditional wheat noodles are usually made from wheat flour as the main raw material, and their glycemic index (Glycemic Index) is usually higher than 70, which is a high GI food. They are not suitable for patients with "three highs", especially those with high blood sugar and diabetes, to consume as a staple food in large quantities. The low GI noodles reported in the literature are mainly made by adding low GI grains such as buckwheat, highland barley, and quinoa to partially replace wheat flour to make low GI noodles. For example, Li Danqing et al. developed a low GI composite bitter buckwheat noodle; Wang Run et al. developed a low glycemic index highland barley noodle; Zhang Xin et al. developed a low GI quinoa noodle. The low GI noodles currently on the market have a single grain component and a high grain content, resulting in relatively low nutritional and health value and poor taste quality. However, there are no reports on low-GI noodles prepared using active extracts of the edible and medicinal plant cinnamon, which are rich in polysaccharides and saponins, as functional ingredients. Summary of the invention

[0004] The purpose of the present invention is to provide a low glycemic index cinnamon noodles and a preparation method thereof, so as to solve the problem that adding low GI cereals to partially replace wheat flour in the development of low GI noodles affects the taste and nutritional value, and provide a cinnamon noodle with both flavor, taste and efficacy for type 2 diabetes patients and people who are losing weight.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0006] The invention provides a low GI cinnamon noodles, comprising the following raw materials in parts by weight: 100-120 parts of flour, 0.5-2.5 parts of cinnamon active extract, 1.0-2.0 parts of salt, 0.2-1.0 parts of edible alkali and 35-55 parts of water.

[0007] Preferably, the preparation method of the low GI cinnamon active extract is:

[0008] (1) extracting cinnamon bark by heating with water, concentrating the extract, adding ethanol to the concentrate, letting it stand, and collecting the supernatant;

[0009] (2) After concentrating the supernatant, ethanol is added, the precipitate is collected after standing, and the precipitate is dried to obtain the cinnamon active extract.

[0010] Preferably, the cinnamon in step (1) comprises one or a combination of cinnamon bark, cinnamon twigs, and cinnamon leaves; the extraction temperature is 60-100° C., the number of extractions is 1-2 times, and the extraction time for each time is 1-3 hours; the concentration is to concentrate the extract to a specific gravity of 1.06-1.20 measured at 80° C.; the amount of ethanol added is 1-3 times the volume of the concentrated solution, and the concentration of ethanol is 95-100%; and the standing time is 24-48 hours.

[0011] Preferably, the concentration in step (2) is to concentrate the supernatant to a specific gravity of 1.08 to 1.20 measured at 80° C.; the amount of ethanol added is 1 to 6 times the volume of the concentrated solution, and the concentration of ethanol is 95 to 100%; the standing time is 24 to 48 hours; and the drying is drying at 50 to 65° C., freeze drying, or air drying at room temperature.

[0012] Preferably, the flour is one or more of low-gluten flour, medium-gluten flour and high-gluten flour.

[0013] Preferably, the edible alkali is sodium carbonate and / or sodium bicarbonate.

[0014] The present invention also provides a method for preparing the low GI cinnamon noodles, which is characterized by comprising the following steps:

[0015] (1) dissolving cinnamon active extract, salt and edible alkali in water and stirring until no solids remain;

[0016] (2) adding the aqueous solution obtained in step (1) to flour, kneading into dough, and putting into a noodle machine;

[0017] (3) After being left to stand and mature in a noodle machine, the noodles are taken out to obtain dried noodles;

[0018] (4) Drying the noodles to obtain cinnamon noodles.

[0019] Preferably, the standing time in step (3) is 10 to 20 minutes.

[0020] Preferably, the drying temperature in step (4) is 65-75° C., and the drying time is 20-30 min.

[0021] The low GI cinnamon noodles prepared by the present invention have a moisture content of 12.33%, an acidity of 3.80%, a cooked breaking rate of 2.9%, a cooking loss rate of 8.46%, a glycemic index of 53.49, a sensory score of 86.9, a smooth mouthfeel, a chewy texture, and good brightness. They are low GI noodles with cinnamon flavor. The preparation method of cinnamon noodles provided by the present invention not only takes into account the nutritional value of traditional wheat noodles by adding cinnamon active extract, but also has the advantages of low GI food. While not reducing the amount of flour added, it not only enriches the flavor of the noodles, but also enhances the hypoglycemic health function of the noodles. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 The effect of the amount of salt added on the quality of cinnamon noodles in Example 2;

[0023] Figure 2 The effect of the amount of edible alkali added in Example 2 on the quality of cinnamon noodles;

[0024] Figure 3 The effect of the amount of cinnamon active extract added in Example 2 on the quality of cinnamon noodles;

[0025] Figure 4 The effect of the amount of water added in Example 2 on the quality of cinnamon noodles;

[0026] Figure 5 The effect of drying temperature on the quality of cinnamon noodles in Example 2;

[0027] Figure 6 The effect of drying time on the quality of cinnamon noodles in Example 2;

[0028] Figure 7 The preparation process of cinnamon noodles in Example 3;

[0029] Figure 8 The results of pathological sections of mouse organs in Experimental Example 1;

[0030] Fig. 9 The change in blood sugar 2 hours after eating cinnamon noodles, reference noodles and glucose in Experimental Example 2;

[0031] Fig.10 It is the area under the blood glucose curve 2 hours after eating cinnamon noodles, reference noodles and glucose in Experimental Example 2. DETAILED DESCRIPTION

[0032] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0033] Sensory evaluation

[0034] Referring to the sensory requirements of GB / T40636-2021 "National Requirements for Food Safety for Noodles", a sensory scoring standard table was designed. A sensory evaluation team composed of 12 food quality and safety professionals conducted a blind sensory evaluation of cinnamon polysaccharide noodles from five aspects: color, surface state, palatability, toughness, and flavor. The maximum and minimum values ​​were eliminated from the evaluation results, and the average score was taken, with a total score of 100. The scoring criteria are shown in Table 1.

[0035] Table 1 Sensory scoring standards

[0036]

[0037]

[0038] Example 1 Preparation of cinnamon active extract

[0039] Take 100g of cinnamon bark and add water to extract twice at 90℃, each extraction for 2h. In the first extraction, the mass volume ratio of cinnamon bark and water is 1:12; in the second extraction, the mass volume ratio of cinnamon bark and water is 1:8. Combine the two extracts and concentrate the extract to a concentrated solution with a specific gravity of 1.10 (measured at 80℃). Add 2 times the volume of anhydrous ethanol to the concentrated solution while stirring, and collect the supernatant after standing for 36h. Concentrate the collected supernatant to a concentrated solution with a specific gravity of 1.20 (measured at 80℃), add 3 times the volume of anhydrous ethanol to the concentrated solution while stirring, and after standing for 36h, collect the lower precipitate, dry it at 60℃ for 24h, and obtain the cinnamon active extract after drying.

[0040] The active extract of cinnamon was tested positive by Molish reaction and positive by concentrated sulfuric acid-acetic anhydride reaction.

[0041] Example 2 Single Factor Experiment

[0042] Taking the sensory score as a reference, the effects of the amount of added salt, the amount of added edible alkali, the amount of added pure water, the amount of added cinnamon active extract, the drying temperature and the drying time on the sensory score of cinnamon noodles were investigated.

[0043] 1. Salt Addition

[0044] Add 45g of water, 1.5g of cinnamon active extract, and 0.6g of edible alkali to 5 clean containers respectively. After fully mixing, add 1.00g, 1.25g, 1.50g, 1.75g ​​and 2.00g of salt respectively, and stir until there is no solid. Slowly add the resulting solution to 100g of flour and knead it into a dough manually. When the surface of the dough is smooth and of moderate hardness, put it into a noodle machine. After kneading the dough, let it stand in the noodle machine for 15 minutes, click the noodle button, and the noodle machine will produce the noodles. Place the noodles regularly on a baking tray, put them in a constant temperature drying oven, set the temperature to 70°C, and dry them for 25 minutes. The effect of the amount of salt added on the quality of cinnamon noodles is shown in Figure 1 When the salt addition amount was between 1.0 and 1.5 g, the sensory score continued to rise, reaching the maximum value at 1.5 g, at which time the surface of the noodles was smooth and the ductility was good; when the salt addition amount was between 1.5 and 2.0 g, the sensory score of the noodles decreased, and when the salt addition amount was 2.0 g, the noodles tasted harder, the noodles were less bright, less elastic, and tasted saltier. Therefore, the optimal salt addition amount was determined to be 1.5 g.

[0045] 2. Addition amount of edible alkali

[0046] Add 45g of water, 1.5g of cinnamon active extract, and 1.25g of salt to 5 clean containers respectively. After fully mixing, add 0.2g, 0.4g, 0.6g, 0.8g and 1.0g of edible alkali respectively, and stir until there is no solid. Slowly add the obtained solution to 100g of flour, knead it into a dough manually, and put it into the noodle machine when the surface of the dough is smooth and the hardness is moderate. After kneading the dough, let it stand in the noodle machine for 15 minutes, click the noodle button, and the noodle machine will produce the noodles. Place the noodles regularly on the baking tray, put them in a constant temperature drying oven, set the temperature to 70℃, and dry them for 25 minutes. The effect of the amount of edible alkali added on the quality of cinnamon noodles is shown in Figure 2 . When the amount of edible alkali added was between 0.2g and 0.4g, the sensory score gradually increased and reached the maximum value at 0.6g. At this time, the noodles were chewy, elastic, and bright and uniform in color. When the amount of edible alkali added was between 0.6g and 1.0g, the sensory score of the noodles showed a large downward trend. When the amount of edible alkali added was 1.0g, the sensory score of the noodles was the lowest, the taste was harder, the alkaline taste was stronger, and the brightness was poor. Therefore, the optimal amount of edible alkali added was determined to be 0.6g.

[0047] 3. Addition amount of cinnamon active extract

[0048] Add 45g of water, 1.25g of salt, and 0.6g of edible alkali to 5 clean containers respectively and mix thoroughly, then add 0.5g, 1.0g, 1.5g, 2.0g and 2.5g of cinnamon active extract respectively and stir until there is no solid. Slowly add the obtained solution to 100g of flour and knead it into a dough manually. When the surface of the dough is smooth and the hardness is moderate, put it into the noodle machine. After kneading the dough, let it stand in the noodle machine for 15 minutes, click the noodle button, and the noodle machine will produce the noodles. Place the noodles regularly on the baking tray, put them in a constant temperature drying oven, set the temperature to 70℃, and dry them for 25 minutes. The effect of the amount of cinnamon active extract added on the quality of cinnamon noodles is shown in Figure 3 . When the amount of cinnamon active extract added was between 0.5g and 2.0g, the sensory score continued to rise and reached the maximum value at 2.0g. At this time, the cinnamon flavor was strong, the brightness was good, and the color was uniform. When the amount of cinnamon active extract added was between 2.0g and 3.0g, the sensory score decreased. When the amount of cinnamon active extract added was 3.0g, the noodles had too strong cinnamon flavor, a hard texture, poor brightness, and uneven color. Therefore, the optimal amount of cinnamon active extract added was determined to be 2.0g.

[0049] 4. Amount of water added

[0050] Add 1.25g of salt, 0.6g of edible alkali, and 2.0g of cinnamon active extract to 5 clean containers respectively, mix well, then add 35g, 40g, 45g, 50g and 55g of water respectively, and stir until there is no solid matter. Slowly add the obtained solution to 100g of flour, knead it into a dough manually, and put it into a noodle machine when the surface of the dough is smooth and of moderate hardness. After kneading the dough, let it stand in the noodle machine for 15 minutes, click the noodle button, and the noodle machine will produce the noodles. Place the noodles regularly on a baking tray, put them in a constant temperature drying oven, set the temperature to 70°C, and dry them for 25 minutes. The effect of water addition on the quality of cinnamon noodles is shown in Figure 4 . When the amount of water added was between 35g and 45g, the sensory score of the noodles increased significantly. At 45g, the sensory score of the noodles reached the maximum value, the noodles were chewy, moderately elastic, and the surface was smooth. When the amount of pure water added was between 45g and 55g, the sensory score of the noodles decreased significantly. When the amount of water added was 55g, the noodles tasted very soft, had poor chewiness, a rough surface, and severe expansion and deformation. Therefore, the optimal amount of water added was determined to be 45g.

[0051] 5. Drying temperature

[0052] Add 45g of water, 2.0g of cinnamon active extract, 1.25g of salt, and 0.6g of edible alkali to 5 clean containers respectively, and stir until there is no solid matter. Slowly add the obtained solution to 100 parts of flour, knead it into a dough manually, and put it into the noodle machine when the surface of the dough is smooth and of moderate hardness. After kneading the dough, let the dough stand in the noodle machine for 15 minutes, click the noodle button, and the noodle machine will produce the noodles. Place the noodles regularly on the baking tray, put them into a constant temperature drying oven, set the temperatures to 60℃, 65℃, 70℃, 75℃, and 80℃ respectively, and dry them for 25 minutes. The effect of drying temperature on the quality of cinnamon noodles is shown in Figure 5 . When dried at 60℃~70℃, the sensory score of the noodles increased. It reached the maximum value when dried at 70℃, at which time the noodles had uniform color, appropriate hardness, chewy taste and moderate elasticity; when dried at 70℃~80℃, the sensory score decreased significantly. It reached the minimum value when dried at 80℃, at which time the noodles had a rough surface, poor brightness, insufficient elasticity, severe deformation after cooking and poor ductility. Therefore, the optimal drying temperature was determined to be 70℃.

[0053] 6. Drying time

[0054] Add 45g of water, 2.0g of cinnamon active extract, 1.25g of salt, and 0.6g of edible alkali to 5 clean containers respectively, and stir until there is no solid. Slowly add the obtained solution to 100g of flour, knead it into a dough manually, and put it into the noodle machine when the surface of the dough is smooth and the hardness is moderate. After kneading the dough, let the dough stand in the noodle machine for 15 minutes, click the noodle button, and the noodle machine will produce the noodles. Place the noodles regularly on the baking tray, put them in a constant temperature drying oven, set the temperature to 70℃, and dry them for 15min, 20min, 25min, 30min, and 35min respectively. The effect of drying time on the quality of cinnamon noodles is shown in Figure 6 When drying for 15 to 25 minutes, the sensory score of the noodles increases with the extension of drying time, reaching the maximum value at 25 minutes. At this time, the surface of the noodles is relatively flat, the brightness is good, the expansion degree is small, the taste is soft and hard, it is refreshing, and it does not stick to the teeth; after that, the sensory score decreases rapidly when the drying time is extended. At 35 minutes, the sensory score reaches the minimum value. At this time, the surface of the noodles is relatively rough, the elasticity is insufficient, the deformation is serious after cooking, and it is easy to break. Therefore, the optimal drying time is determined to be 25 minutes.

[0055] Example 3

[0056] A low-glycemic index cinnamon noodle, weighing 100g of flour, 2.0g of cinnamon active extract, 1.5g of salt, 0.6g of edible alkali and 45g of water. The flour used is medium-gluten flour; the edible alkali used is sodium carbonate. The cinnamon active extract, salt and edible alkali are dissolved in water and stirred until there is no solid; the aqueous solution is added to the flour and kneaded into a dough manually. When the dough surface is smooth and the hardness is moderate, it is put into a noodle machine; after standing in the noodle machine for 15 minutes to mature, the noodle machine produces noodles by clicking the noodle button; the noodles are placed in a baking tray and dried in a constant temperature drying oven at 70°C for 25 minutes to obtain cinnamon noodles (the preparation process is as follows Figure 7 The sensory evaluation standard scored 86.9 points.

[0057] Example 4

[0058] A low glycemic index cinnamon noodles, 100g of flour, 0.5g of cinnamon active extract, 2.0g of salt, 0.6g of edible alkali and 35g of water are weighed. The flour used is low-gluten flour; the edible alkali used is sodium carbonate. The cinnamon active extract, salt and edible alkali are dissolved in water and stirred until there is no solid; the aqueous solution is added to the flour, and kneaded into a dough manually. When the dough surface is smooth and the hardness is moderate, it is put into a noodle machine; after standing in the noodle machine for 15 minutes to mature, the noodle machine is clicked to produce noodles; the noodles are placed in a baking tray, and dried in a constant temperature drying oven at 70°C for 25 minutes to obtain cinnamon noodles. The sensory scoring standard scores 75.0 points.

[0059] Example 5

[0060] A low glycemic index cinnamon noodles, weighing 100g of flour, 1.5g of cinnamon active extract, 1.25g of salt, 1g of edible alkali and 45g of water. The flour used is high-gluten flour; the edible alkali used is sodium carbonate. The cinnamon active extract, salt and edible alkali are dissolved in water and stirred until there is no solid; the aqueous solution is added to the flour, and kneaded into a dough manually. When the dough surface is smooth and the hardness is moderate, it is put into a noodle machine; after standing in the noodle machine for 15 minutes to mature, the noodle machine is clicked to produce noodles; the noodles are placed in a baking tray, and dried in a constant temperature drying oven at 70°C for 25 minutes to obtain cinnamon noodles. The sensory scoring standard scores 76.0 points.

[0061] Example 6

[0062] A low glycemic index cinnamon noodles, 100g of flour, 2g of cinnamon active extract, 1.25g of salt, 0.6g of edible alkali and 55g of water are weighed. The flour used is low-gluten flour; the edible alkali used is sodium carbonate. The cinnamon active extract, salt and edible alkali are dissolved in water and stirred until there is no solid; the aqueous solution is added to the flour, and kneaded into a dough manually. When the dough surface is smooth and the hardness is moderate, it is put into a noodle machine; after standing in the noodle machine for 15 minutes to mature, the noodle machine is clicked to produce noodles; the noodles are placed in a baking tray, and dried in a constant temperature drying oven at 70°C for 25 minutes to obtain cinnamon noodles. The sensory scoring standard scores 76.3 points.

[0063] Example 7

[0064] A low glycemic index cinnamon noodles, 100g of flour, 0.5g of cinnamon active extract, 1.0g of salt, 0.2g of edible alkali and 45g of water are weighed. The flour used is high-gluten flour; the edible alkali used is sodium carbonate. The cinnamon active extract, salt and edible alkali are dissolved in water and stirred until there is no solid; the aqueous solution is added to the flour, and kneaded into a dough manually. When the dough surface is smooth and the hardness is moderate, it is put into a noodle machine; after standing in the noodle machine for 15 minutes to mature, the noodle machine is clicked to produce noodles; the noodles are placed in a baking tray, and dried in a constant temperature drying oven at 70°C for 25 minutes to obtain cinnamon noodles. The sensory scoring standard scores 73.0 points.

[0065] Example 8

[0066] A low glycemic index cinnamon noodles, 100g of flour, 2.0g of cinnamon active extract, 1.25g of salt, 0.6g of edible alkali and 45g of water are weighed. The flour used is medium-gluten flour; the edible alkali used is sodium carbonate. The cinnamon active extract, salt and edible alkali are dissolved in water and stirred until there is no solid; the aqueous solution is added to the flour, and kneaded into a dough manually. When the dough surface is smooth and the hardness is moderate, it is put into a noodle machine; after standing in the noodle machine for 15 minutes to mature, the noodle machine is clicked to produce noodles; the noodles are placed in a baking tray, and dried in a constant temperature drying oven at 70°C for 25 minutes to obtain cinnamon noodles. The sensory scoring standard scores 77.7 points.

[0067] Experimental Example 1: Pharmacological Effects of Cinnamon Active Extract on Type Ⅱ Diabetic Mice

[0068] A total of 50 male mice were randomly selected, and 10 mice were randomly selected as the blank group and fed with standard feed. The remaining mice were fed with high-sugar and high-fat feed (58.8% high-nutrition basic feed, 20% lard, 1% cholesterol, 0.2% bile salt, 20% sugar, Beijing Keao Xieli Feed Co., Ltd.) for 8 weeks, and then 100 mg / kg alloxan was injected into the tail vein to induce type Ⅱ diabetes mouse model. The mice with successful modeling were randomly divided into model group, positive drug metformin group (350 mg / kg), cinnamon active extract high-dose group (200 mg / kg), and cinnamon active extract low-dose group (100 mg / kg), with 10 mice in each group. Each drug group was gavaged with the corresponding drug at 0.2 mL / 10 g, and the blank group and model group were gavaged with the same amount of pure water for 28 consecutive days. At the same time, the model group continued to be fed with high sugar and high fat, and each drug group was changed from high sugar and high fat feeding to standard feeding, and the blank group was still fed with standard feeding. Before the start of administration, on the 7th, 14th, 21st, and 28th day of administration, after fasting for 12 hours at night, the fasting body weight of mice in each group was measured (the results are shown in Table 2); after modeling and on the 7th, 14th, 21st, and 28th day of administration, after fasting for 12 hours, tail vein blood was collected to detect fasting blood glucose (FBG) (the results are shown in Table 3). On the 29th day, the oral glucose tolerance (OGTT) of each group was tested (the results are shown in Table 4), and the eyeballs were removed the next day to collect blood to detect triglycerides (TG), total cholesterol (TC), high-density lipoprotein (HDL-C), low-density lipoprotein (LDL-C), free fatty acids (FFA), glycosylated serum protein (GSP), fasting insulin (FINS) content, and the insulin sensitivity index (ISI) and insulin resistance index (IRI) were calculated (the results are shown in Tables 5 and 6); the pancreas, liver, and kidney of mice in each group were dissected, and their organ indexes were calculated and the pathological sections of the organs of mice in the cinnamon extract group were observed (the results are shown in Tables 7 and Figure 8 ).

[0069] Table 2 Fasting body weight of mice in each group

[0070]

[0071] Note: Compared with the blank group *P<0.05, **P<0.01, compared with the model group ◆ P<0.05, ◆◆ P<0.01.

[0072] Table 3 Fasting blood glucose (FBG) determination of mice in each group

[0073]

[0074]

[0075] Note: Compared with the blank group *P<0.05, **P<0.01, compared with the model group◆ P<0.05, ◆◆ P<0.01.

[0076] Table 4 Oral glucose tolerance test (OGTT) of mice in each group

[0077]

[0078] Note: Compared with the blank group *P<0.05, **P<0.01, compared with the model group ◆ P<0.05, ◆◆ P<0.01.

[0079] Table 5 Results of eye blood test in each group of mice 1

[0080]

[0081] Note: Compared with the blank group *P<0.05, **P<0.01, compared with the model group ◆ P<0.05, ◆◆ P<0.01.

[0082] Table 6 Results of eye blood test in each group of mice 2

[0083] Grouping GSP(g / L) FINS(mIU / L) ISI IRI Blank group 4.54±0.76 9.85±1.48 -4.00±0.29 2.52±0.67 Model Group 14.52±0.83** 19.85±1.24** -6.42±0.06** 27.34±1.75** Metformin group <![CDATA[5.30±0.24 ◆◆ ]]> <![CDATA[13.20±1.11 ◆◆ ]]> <![CDATA[-4.87±0.25 ◆◆ ]]> <![CDATA[5.92±1.29 ◆◆ ]]> Cinnamon active extract high dose group <![CDATA[7.14±0.66 ◆◆ ]]> <![CDATA[14.25±2.22 ◆◆ ]]> <![CDATA[-5.21±0.26 ◆◆ ]]> <![CDATA[8.39±2.18 ◆◆ ]]> Cinnamon active extract low dose group <![CDATA[8.37±1.43 ◆◆ ]]> 17.38±2.04 <![CDATA[-5.62±0.33 ◆◆ ]]> <![CDATA[12.87±4.52 ◆◆ ]]>

[0084] Note: Compared with the blank group *P<0.05, **P<0.01, compared with the model group ◆ P<0.05, ◆◆ P<0.01.

[0085] Table 7 Organ index of mice in each group

[0086]

[0087] Note: Compared with the blank group *P<0.05, **P<0.01, compared with the model group ◆ P<0.05, ◆◆ P<0.01.

[0088] From Tables 2 to 7 and Figure 8It can be seen that compared with the model group, cinnamon active extract can improve the general clinical manifestations of type 2 diabetic mice to a certain extent; the high and low dose groups of cinnamon active extract can increase the weight of mice (P<0.01), reduce FBG and GSP (P<0.01), promote the release of FINS (P<0.01), improve OGTT levels (P<0.01), significantly reduce TG, TC, LDL-C (P<0.0), reduce FFA content (P<0.01), and have no significant effect on the weight and organ index of the pancreas, but have a significant effect on the kidney weight and organ index of mice (P<0.01), and can improve the pathological state of liver, kidney and pancreas tissues in type 2 diabetic mice. The experimental results show that cinnamon active extract can improve the general clinical symptoms of type 2 diabetic mice caused by high sugar and high fat feeding combined with alloxan injection, and has significant effects on lowering blood sugar, lowering blood lipids and repairing organ function.

[0089] Test Example 2 Quality Inspection of Cinnamon Noodles

[0090] 1. Determination of physical and chemical indicators of cinnamon noodles

[0091] The cinnamon noodles prepared in Example 3 were taken and their moisture content, acidity, cooked breakage rate, and cooking loss rate were measured respectively.

[0092] Determination of moisture content: Determine the protein content in the finished product by referring to the direct drying method in GB 5009-2016 "National Food Safety Standard Moisture Determination";

[0093] Determination of acidity: Determine the acidity content in the finished product with reference to the phenolphthalein indicator method in GB5009.239-2016 "National Food Safety Standard Food Acidity";

[0094] Determination of cooked breakage rate: Select 35 20cm thick cinnamon noodles and place them in a pot filled with boiling water 50 times the mass of the sample, and keep the water at a slightly boiling state. After reaching the measured optimal steaming time, gently pick out the cinnamon noodles, count the number of intact noodles (N), and calculate according to formula (1).

[0095]

[0096] Where:

[0097] S is the cooked and broken noodles rate (%); N is the number of intact noodles.

[0098] Determination of cooking loss rate: weigh about 10g of sample, accurate to 0.01g, recorded as m, put into a beaker filled with 500mL boiling water (distilled water), heat with an adjustable electric stove, keep the water in a slightly boiling state, cook according to the measured cooking time, pick out the noodles with chopsticks, let the noodle soup cool to room temperature, transfer it into a 500mL volumetric flask, make up the volume, mix well, take 50mL of noodle soup and pour it into a 250mL beaker of constant weight, evaporate most of the water in the noodle soup, add another 50mL of noodle soup and continue evaporating until it is almost dry, put it in a 105℃ oven and bake until constant weight, calculate the cooking loss rate according to formula (2):

[0099]

[0100] Where:

[0101] Wp—cooking loss rate %; m 100 —Dry matter mass in 100mL noodle soup g; W H2O —Moisture content of noodles (%); m—sample mass (g).

[0102] The results of the physical and chemical index measurements are shown in Table 8. The moisture content, acidity, cooked-breakage rate, and cooking loss rate all meet the corresponding index requirements of GB / T40636-2021 "National Food Safety Requirements for Noodles".

[0103] Table 8 Determination of physical and chemical indicators of noodles

[0104]

[0105]

[0106] 2. Results and analysis of glycemic index of cinnamon noodles

[0107] The best process (Example 3) was used to prepare cinnamon noodles; the reference noodles preparation process was basically the same as Example 3, except that 2.0 parts of cinnamon active extract was not added. The glycemic index of cinnamon noodles and reference noodles was determined with reference to WS / T 652-2019 "Method for Determination of Glycemic Index of Foods". The area under the blood glucose curve (AUC) was plotted with time t as the horizontal axis and blood glucose concentration c as the vertical axis, and the area under the curve was calculated. The glycemic index was calculated using glucose as the reference food (GI = 100) according to formula (3).

[0108]

[0109] SPSS26 software was used to fit the data of blood glucose response curves, and the differences between groups were analyzed using t-test. P < 0.05 indicated that the differences between groups were statistically significant. Origin 2022 was used to draw the blood glucose response curve and calculate the area under the curve. The results are shown in Tables 9-10 and Figures 9-10 shown.

[0110] Table 9 Changes in blood sugar 2 hours after meal

[0111]

[0112] Note: * indicates that there is a statistically significant difference in blood sugar levels among glucose, reference noodles and cinnamon noodles in the same time period (P < 0.05).

[0113] Table 10 Blood glucose area under the curve and GI value 2 hours after eating noodles

[0114] Test food AUC (Area Under the Curve) GI (50g glucose) Low GI Foods glucose 334.13 100 / Reference noodles 248.10 74.25 no Cinnamon Noodles 178.73 53.49 yes

[0115] (1) Analysis of postprandial blood glucose response levels

[0116] The postprandial blood glucose levels of the subjects 2 hours after eating glucose, cinnamon noodles, and reference noodles are shown in Tables 9 and Fig. 9 As shown. At 0min, there was no significant change in the blood glucose levels of the three test substances, and the change in the blood glucose levels of the subjects was 0. At 15min, the blood glucose levels of cinnamon noodles and reference noodles changed differently, and the rate of increase in the blood glucose levels of reference noodles was greater than that of cinnamon noodles. Within 30min to 60min, the postprandial blood glucose levels of cinnamon noodles and reference noodles differed significantly, which was consistent with P < 0.001 in Table 9, and within 30min to 60min, cinnamon noodles reached the highest value of the change in blood glucose levels earlier than reference noodles. After 30min, Fig. 9 The blood glucose level of the reference noodles first rose to the highest value and then began to decline, while the blood glucose level of cinnamon noodles showed a downward trend first. At 120 minutes, the changes in the postprandial blood glucose levels of the three test substances were similar, and the blood glucose level of cinnamon noodles was lower than that of the reference noodles at this time, P = 0.031. As shown in Table 9, at 15 minutes, 30 minutes, 45 minutes, 60 minutes, and 90 minutes, there were statistical differences in the postprandial blood glucose levels of glucose, cinnamon noodles, and reference noodles (P < 0.05).

[0117] (2) Analysis of the area under the postprandial blood glucose curve

[0118] The area under the blood glucose curve is a comprehensive indicator that reflects the changes in blood glucose after consuming the test food at different time periods. Fig.10 It can be seen that the blood sugar levels of glucose, reference noodles and cinnamon noodles 15 minutes after the meal all showed an upward trend. During the rising process, the growth rate of the area under the curve of cinnamon noodles was lower than that of the reference noodles. The final total area under the curve of the reference noodles was larger than the total area under the curve of cinnamon noodles.

[0119] From Table 10, we can see that GI 参考面条 Value 74.25>70, belongs to high GI food, GI肉桂面条 The value is 53.49<55, which is a low GI food.

[0120] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A low GI cinnamon noodles, characterized in that: The invention comprises the following raw materials in parts by weight: 100-120 parts of flour, 0.5-2.5 parts of cinnamon active extract, 1.0-2.0 parts of salt, 0.2-1.0 parts of edible alkali and 35-55 parts of water.

2. The low GI cinnamon noodles according to claim 1, characterized in that: The preparation method of the cinnamon active extract is: (1) extracting cinnamon bark by heating with water, concentrating the extract, adding ethanol to the concentrate, letting it stand, and collecting the supernatant; (2) After concentrating the supernatant, ethanol is added, the precipitate is collected after standing, and the precipitate is dried to obtain the cinnamon active extract.

3. The low GI cinnamon noodles as claimed in claim 2, characterized in that: The cinnamon in step (1) comprises one or a combination of cinnamon bark, cinnamon twigs and cinnamon leaves; the extraction temperature is 60-100° C., the extraction times are 1-2 times, and the extraction time for each time is 1-3 hours; the concentration is to concentrate the extract to a specific gravity of 1.06-1.20 measured at 80° C.; the amount of ethanol added is 1-3 times the volume of the concentrated solution, and the concentration of ethanol is 95-100%; and the standing time is 24-48 hours.

4. The low GI cinnamon noodles as claimed in claim 2, characterized in that: The concentration in step (2) is to concentrate the supernatant to a specific gravity of 1.08 to 1.20 measured at 80° C.; the amount of ethanol added is 1 to 6 times the volume of the concentrated solution, and the concentration of ethanol is 95 to 100%; the standing time is 24 to 48 hours; and the drying is drying at 50 to 65° C., freeze drying, or air drying at room temperature.

5. The low GI cinnamon noodles according to claim 1, characterized in that The flour is one or more of low-gluten flour, medium-gluten flour and high-gluten flour.

6. The low GI cinnamon noodles according to claim 1, characterized in that The edible alkali is sodium carbonate and / or sodium bicarbonate.

7. A method for preparing the low GI cinnamon noodles according to any one of claims 1 to 6, characterized in that: The following steps are involved: (1) dissolving cinnamon active extract, salt and edible alkali in water and stirring until no solids remain; (2) adding the aqueous solution obtained in step (1) to flour, kneading into dough, and putting into a noodle machine; (3) After being left to stand and mature in a noodle machine, the noodles are taken out to obtain dried noodles; (4) Drying the noodles to obtain cinnamon noodles.

8. The preparation method according to claim 7, characterized in that: The standing time in step (3) is 10 to 20 minutes.

9. The preparation method according to claim 7, characterized in that: The drying temperature in step (4) is 65-75° C. and the drying time is 20-30 min.

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