Low-blood-sugar fine dried noodles and preparation technology thereof

Abstract

The present invention relates to the technical field of food processing, and discloses hypoglycemic fine dried noodles and a preparation process thereof, the fine dried noodles are compounded by high gluten wheat flour, highland barley flour, buckwheat flour, mung bean flour, Chinese yam flour and other functional components according to a specific ratio. The preparation process comprises the steps of raw and auxiliary material pretreatment, vacuum dough kneading, curing, rolling, slitting, staged drying, cutting and packaging and the like. The core of the process lies in that compact dough is obtained through vacuum dough kneading, internal stress is eliminated through sufficient curing, and the quality of finished products is ensured through a staged drying process including cold air strip fixing, moisture preservation and sweating and heating and humidity reduction. According to the present invention, by controlling the ratio of the specific components and the key process, the starch digestion rate of the product is effectively reduced, the technical problems of rough taste and easy breaking of the existing coarse cereal fine dried noodles are solved, and the comprehensive characteristics of low breaking rate, small cooking loss and elastic and tough taste are endowed to the finished fine dried noodles.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a low-glycemic noodle and its preparation process. Background Technology

[0002] As a major traditional noodle product, dried noodles have a broad production and consumption base. Conventional dried noodle products are mainly made from refined wheat flour, whose main component is starch. This type of starch can be rapidly hydrolyzed and absorbed in the human body, leading to a rapid rise in post-meal blood sugar levels. Therefore, the suitability of this type of product is limited for people who need to manage their blood sugar load.

[0003] To slow down the starch digestion rate of noodles, existing technologies have attempted to add various whole grain flours, such as barley flour and buckwheat flour, to the formula, hoping to slow down the digestion process by introducing dietary fiber and other components. However, these whole grain flours lack the proteins that can form a gluten network. Their introduction dilutes the proportion of high-gluten wheat flour in the dough, directly interfering with the formation of a continuous and strong three-dimensional gluten network structure.

[0004] This weakening of the gluten network structure leads to a series of technical defects. First, during processing and drying, the insufficient mechanical strength and extensibility of the noodles make them prone to cracking and breakage, resulting in a lower yield. Second, during cooking, the less dense noodles are more likely to dissolve soluble substances such as starch, leading to high cooking losses and cloudy broth. Ultimately, the product's edibility is also affected, typically manifesting as a rough texture and a lack of elasticity and chewiness. Therefore, how to effectively reduce starch digestibility while maintaining the necessary physical structural integrity, cooking stability, and acceptable texture of dried noodles is a pressing technical problem that needs to be solved in this field. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides a low-glycemic noodle and its preparation process, which solves the problems that existing whole grain noodles generally suffer from, while reducing starch digestibility, rough texture, easy breakage, and poor cooking quality.

[0006] To achieve the above objectives, the present invention provides the following technical solution: The first aspect of this invention provides a low-glycemic noodle.

[0007] The noodles, by weight, consist of the following composition: 55-70 parts high-gluten wheat flour, 10-20 parts highland barley flour, 5-15 parts buckwheat flour, 5-15 parts mung bean flour, 1-5 parts yam flour, 0.5-2 parts poria cocos powder, 0.5-3 parts rapeseed flour, 0.5-2 parts salt, and 28-38 parts drinking water.

[0008] In this technical solution, the roles of each component are as follows: High-gluten wheat flour provides sufficient gluten protein, forming a continuous three-dimensional network structure during kneading and maturation. This structure provides the necessary extensibility, elasticity, and mechanical strength for the noodles. The introduction of barley flour, buckwheat flour, and mung bean flour introduces a large amount of dietary fiber into the dough. This dietary fiber physically blocks starch granules and interferes with the contact between amylase and starch, thereby slowing down the digestion process of the noodles in the human body. At the same time, the starch digestibility of these whole grain flours is also lower than that of refined wheat flour. The mucoprotein contained in yam flour can improve the physical properties of whole grain dough and increase its smoothness. Poria cocos powder and rapeseed powder are added as functional components. The addition of salt enhances the cross-linking of gluten protein molecules through ionic effects, making the formed gluten network structure more compact and stable, thereby improving the gluten strength of the noodles.

[0009] Through the precise proportions of the above components, the gluten network structure formed by high-gluten wheat flour serves as the framework, encapsulating and carrying functional grain components such as highland barley flour, buckwheat flour, and mung bean flour, ultimately resulting in a noodle product with specific physical texture and digestibility characteristics.

[0010] A second aspect of the present invention provides a preparation process for the aforementioned low-glycemic noodles.

[0011] The preparation process includes the following steps: S1: Raw material pretreatment: Mix all powder components evenly and sieve them, and dissolve salt in drinking water to make a salt solution; S2: Dough kneading: Add the pretreated mixed powder to the salt solution and knead to form a flocculent dough; S3: Maturation: Let the flocculent dough stand and mature; S4: Rolling: Rolling the cooked dough multiple times to form a dough strip of uniform thickness; S5: Cutting into strips: Cut the dough strip into wet noodles and hang them on a hanging rod; S6: Drying: The wet noodles are sequentially subjected to a cold air setting stage, a moisture retention and sweating stage, a temperature raising and humidity lowering stage, and a temperature lowering and heat dissipation stage for drying. S7: Cutting and Packaging: Cut the dried noodles into preset lengths and package them.

[0012] In this technical solution, the key process steps play the following roles: The dough kneading step in S2 is carried out under a preset vacuum level (e.g., -0.06 to -0.09 MPa). This negative pressure environment can eliminate the air trapped in the dough during its formation, making the gluten network and grain particles more tightly bonded and reducing the internal micropores of the dough. This directly improves the structural strength and transparency of the final product, the dried noodles.

[0013] The maturation step in S3, through precise control of temperature (e.g., 25-35°C) and relative humidity (e.g., 70-85%), provides ample time and a suitable environment for moisture to penetrate evenly into the interior of various flour particles. This process allows the gluten network to fully expand and eliminates internal stress. For doughs containing various grains and with weak gluten network formation capabilities, this step is crucial to prevent cracks or breakage during subsequent rolling and drying.

[0014] The phased drying process in S6 is crucial for ensuring yield and product quality. The cold-air setting stage uses low-temperature air to rapidly dehydrate the surface of the wet noodles, forming a thin, hardened layer to prevent sticking during subsequent high-temperature, high-humidity environments. The moisture-retaining and sweating stage utilizes high-temperature, high-humidity environments to promote even migration of moisture from the inside of the noodles to the surface, preventing surface cracking or internal breakage due to excessive moisture gradients. The heating and dehumidifying stage is the main dehydration process, reducing the overall moisture content of the noodles to a predetermined range at a controlled rate. The cooling and heat dissipation stage eliminates thermal stress generated during drying, preventing breakage due to physical stress during cooling. Through precise control of the entire drying process, the final moisture content of the noodles can be stabilized within the range of 12.0-14.5 parts per second, ensuring product shelf-life stability and significantly reducing the defect rate caused by drying defects.

[0015] In summary, this application includes at least one of the following beneficial technical effects: 1. This invention introduces highland barley flour, buckwheat flour, and mung bean flour into the noodle formula through a specific component ratio. The dietary fiber and non-starch polysaccharides contained in these components form a physical barrier in the dough matrix, effectively delaying the hydrolysis of starch granules by digestive enzymes, thereby reducing the overall starch digestion rate of the product; 2. The preparation process employed in this invention, particularly the combination of vacuum kneading, thorough maturation, and staged drying, solves the problem of gluten network weakening caused by the addition of grains. Vacuum kneading results in a dense dough structure, the maturation step promotes the full formation and relaxation of the gluten network, and the staged gentle drying avoids the generation of internal stress. The synergistic effect of these process steps significantly enhances the mechanical strength and structural integrity of the finished product, resulting in a lower breakage rate and cooking loss rate. 3. The noodles prepared by this invention have excellent texture and mouthfeel. On the one hand, the dense and uniform gluten network gives the product a chewy and elastic texture after cooking; on the other hand, the addition of components such as yam powder in the formula improves the surface properties of the noodles, making them smooth in texture. This comprehensive improvement in mouthfeel overcomes the technical defects of existing grain noodles, such as a rough texture and lack of chewiness. Detailed Implementation

[0016] The following provides a further detailed description of this application.

[0017] Example 1 This embodiment provides a low-glycemic noodle and its preparation process, including: A type of low-glycemic noodle, by weight, comprises: 62 parts high-gluten wheat flour, 15 parts highland barley flour, 10 parts buckwheat flour, 10 parts mung bean flour, 3 parts yam flour, 1.2 parts Poria cocos powder, 1.8 parts rapeseed flour, 1.5 parts salt, and 33 parts drinking water.

[0018] The preparation process of the above-mentioned low-glycemic noodles includes the following steps: S1: Raw material pretreatment: Add high-gluten wheat flour, highland barley flour, buckwheat flour, mung bean flour, yam flour, poria cocos powder, and rapeseed flour to a mixer and mix for 15 minutes. Sift the evenly mixed powder through an 80-mesh sieve. Dissolve salt completely in drinking water at 30°C to prepare a salt solution.

[0019] S2: Dough mixing: Place the pretreated mixed powder in a vacuum dough mixer. Under a vacuum of -0.075 MPa, add the salt solution, mix at low speed for 4 minutes, and then mix at high speed for 12 minutes to form a flocculent dough.

[0020] S3: Maturation: Under environmental conditions of 30°C and 80% relative humidity, the flocculent dough is left to mature for 30 minutes.

[0021] S4: Rolling: The matured dough is rolled 8 times continuously to control the final thickness of the dough strip to 1.2 mm.

[0022] S5: Cutting into strips: Cut the dough strips with a 1.5 mm wide knife to form wet noodles and hang them on a hanging rod.

[0023] S6: Drying: Cold air conditioning stage: Temperature 20℃, relative humidity 60%, run for 40 minutes; Moisture retention and sweating stage: temperature 38℃, relative humidity 80%, running for 2.8 hours; Heating and dehumidification phase: temperature 42℃, relative humidity 68%, running for 3.2 hours; Cooling and heat dissipation stage: lasts 1.2 hours, until the noodles cool down to 25℃. After drying, the final moisture content of the noodles is 13.5 parts per 100 grams.

[0024] S7: Cutting and Packaging: Cut the dried noodles into finished noodles with a length of 240 mm and seal them in packaging.

[0025] Example 2 This embodiment provides a low-glycemic noodle and its preparation process, including: A type of low-glycemic noodle, by weight, comprises: 70 parts high-gluten wheat flour, 10 parts highland barley flour, 5 parts buckwheat flour, 5 parts mung bean flour, 1 part yam flour, 0.5 parts poria cocos powder, 0.5 parts rapeseed flour, 0.5 parts salt, and 28 parts drinking water.

[0026] The preparation process of the above-mentioned low-glycemic noodles includes the following steps: S1: Raw material pretreatment: Mix all powder components for 10 minutes, then sieve the uniformly mixed powder through a 60-mesh sieve. Dissolve salt completely in drinking water at 25°C to prepare a salt solution. S2: Kneading: Add salt water solution to the pretreated mixed powder under a vacuum of -0.06MPa, and knead for a total of 13 minutes to form a flocculent dough.

[0027] S3: Maturation: Under environmental conditions of 25°C and 70% relative humidity, the flocculent dough is left to mature for 20 minutes.

[0028] S4: Rolling: Perform 6 consecutive rolling passes to control the final thickness of the dough strip to 0.8 mm. S5: Cutting: Cut the dough strip with a 1.0 mm wide cutter to form wet noodles and hang them on a hanging rod.

[0029] S6: Drying: Cold air conditioning stage: Temperature 15℃, relative humidity 55%, run for 30 minutes; Moisture retention and sweating stage: temperature 30℃, relative humidity 75%, running for 2.0 hours; Heating and dehumidification phase: Temperature 35℃, relative humidity 60%, running for 2.5 hours; Cooling and heat dissipation stage: lasts 1.0 hour, until the noodles cool down to 20℃. After drying, the final moisture content of the noodles is 12.0 parts per 100 grams.

[0030] S7: Cutting and Packaging: Cut the dried noodles into finished noodles with a length of 180 mm and seal them in packaging.

[0031] Example 3 This embodiment provides a low-glycemic noodle and its preparation process, including: A type of low-glycemic noodle, by weight, comprises: 55 parts high-gluten wheat flour, 20 parts highland barley flour, 15 parts buckwheat flour, 15 parts mung bean flour, 5 parts yam flour, 2 parts Poria cocos powder, 3 parts rapeseed flour, 2 parts salt, and 38 parts drinking water.

[0032] The preparation process of the above-mentioned low-glycemic noodles includes the following steps: Raw material pretreatment: Mix all powder components for 20 minutes, then sieve the uniformly mixed powder through a 100-mesh sieve. Dissolve the salt completely in drinking water at 35°C to prepare a salt solution.

[0033] Kneading: Add salt solution to the pretreated mixed powder under a vacuum of -0.09MPa for a total kneading time of 20 minutes to form a flocculent dough.

[0034] S3: Maturation: Under environmental conditions of 35°C and 85% relative humidity, the flocculent dough is left to mature for 40 minutes.

[0035] S4: Rolling: Perform nine consecutive rolling passes to control the final thickness of the dough strip to 1.5 mm. S5: Cutting: Cut the dough strip with a 2.5 mm wide cutter to form wet noodles and hang them on a hanging rod.

[0036] S6: Drying: Cold air conditioning stage: temperature 25℃, relative humidity 65%, run for 50 minutes; Moisture retention and sweating stage: temperature 45℃, relative humidity 85%, running for 3.5 hours; Heating and dehumidification phase: temperature 50℃, relative humidity 75%, operation time 4.0 hours; Cooling and heat dissipation stage: lasts for 1.5 hours, until the noodles cool down to 30℃. After drying, the final moisture content of the noodles is 14.5 parts per 100 grams.

[0037] S7: Cutting and Packaging: Cut the dried noodles into finished noodles with a length of 260 mm and seal them in packaging.

[0038] Comparative Example Comparative Example 1: Compared with Example 1, the difference is that the composition does not contain highland barley flour, buckwheat flour, mung bean flour, yam flour, poria cocos flour and rapeseed flour, but is replaced with 41 parts of whole wheat flour, so that the ratio of mixed grain flour to high gluten wheat flour is consistent with that of Example 1, and all other components are the same.

[0039] Comparative Example 2: Compared with Example 1, the difference is that yam powder and poria powder are not added to its composition. In order to keep the total weight of the powder unchanged, the amount of high-gluten wheat flour is increased to 66.2 parts, and the rest are the same.

[0040] Comparative Example 3: Compared with Example 1, the difference is that the dough kneading step in S2 is carried out under normal pressure conditions instead of under a vacuum of -0.075 MPa, otherwise the same.

[0041] Comparative Example 4: Compared with Example 1, the difference is that the maturation step S3 is omitted, and the flocculent dough formed after kneading directly enters the rolling process of step S4; the rest are the same.

[0042] Comparative Example 5: Compared with Example 1, the difference is that the drying step S6 does not use staged drying, but is replaced by a single-stage drying method that continuously dries for 6 hours under constant temperature of 55°C and relative humidity of 50%. All other steps are the same.

[0043] Comparative Example 6: Compared with Example 1, the difference is that the moisture-keeping and sweating stage is omitted in the drying step of S6. After the cold air setting stage, it directly enters the heating and dehumidification stage. All other steps are the same.

[0044] Test Example 1: Comparative Test of Physical Properties and Cooking Quality of Finished Noodles Experimental steps Sample preparation: Take the finished noodles prepared and packaged in Examples 1-3 and Comparative Examples 1-6. Randomly select 1 kg of sample from each batch for subsequent testing.

[0045] Broken bar rate test: Spread a 1 kg sample flat on the experimental table, visually inspect and separate all the noodle segments that broke due to internal structural defects.

[0046] Using an electronic balance with an accuracy of 0.01 grams, the total weight of the broken noodle segment and the total weight of the sample were weighed.

[0047] The breakage rate is calculated using the following formula: Breakage rate (per unit) = (m1 / m0) × 100.

[0048] Cooking loss rate and soup turbidity test: The moisture content of each sample was determined for subsequent dry matter weight correction.

[0049] Accurately weigh 50.00 grams of whole noodles and record its dry matter weight.

[0050] Add the sample to a beaker containing 1000 ml of boiling deionized water, start timing and continue heating to maintain a boil. Stop heating when the center of the noodles is no longer hard and white, and record the cooking time.

[0051] Immediately separate the noodles from the broth using a 20-mesh sieve. Rinse the beaker and noodles with a small amount of deionized water, and collect all the rinsing liquid into the broth.

[0052] Transfer all collected noodle soup and rinsing liquid to a 1000 ml volumetric flask, cool to room temperature (25°C), then dilute to the mark with deionized water and shake well.

[0053] Determination of cooking loss rate: Accurately transfer 100 mL of solution from the volumetric flask to a pre-weighed evaporating dish, and evaporate to constant weight in a constant temperature drying oven at 105℃. Weigh the total weight of the evaporating dish and residue. The cooking loss rate is calculated using the following formula: Cooking loss rate (parts) = [(Total weight of evaporating dish and residue - Weight of evaporating dish) × 10] / m² × 100.

[0054] Turbidity determination of noodle soup: Take the shaken solution and use a spectrophotometer to measure its absorbance (OD value) at a wavelength of 620 nm, with deionized water as a blank control.

[0055] The experimental data are shown in Table 1. Table 1: Test results of physical properties and cooking quality of different noodle samples Sample number Broken strip rate (per piece) Cooking loss rate (per serving) Turbidity of noodle soup (OD620) Example 1 1.1 6.7 0.19 Example 2 1.4 7 0.22 Example 3 1.2 6.4 0.18 Comparative Example 1 2.3 9.7 0.34 Comparative Example 2 1.8 7.8 0.26 Comparative Example 3 6.1 8.4 0.31 Comparative Example 4 14.8 12.5 0.49 Comparative Example 5 24.3 15.1 0.58 Comparative Example 6 12.1 11.6 0.43 Results Analysis The test data in Table 1 show that the noodle samples prepared according to Examples 1, 2, and 3 have lower breakage rates, cooking loss rates, and soup turbidity than all comparative samples. This result demonstrates that the combination of the specific component formulation and preparation process described in this invention has a direct effect on the physical structural integrity and cooking stability of the finished noodle product. Specifically, the addition of whole grain components such as highland barley flour and buckwheat flour, whose rich dietary fiber plays a physical filling and barrier role in the gluten network, while the viscous substances in yam flour enhance the binding force of the matrix, jointly inhibiting the excessive dissolution of starch granules during cooking, thereby reducing cooking loss and soup turbidity.

[0056] Comparing the data from the examples with those from Comparative Examples 3 and 4, the impact of key process steps on product performance can be observed. Comparative Example 3 did not employ vacuum kneading, resulting in a product with more micro-air bubbles, disrupting the continuity of the gluten network, leading to decreased mechanical strength and increased breakage rate. Comparative Example 4 omitted the maturation step, preventing moisture from evenly penetrating into the various powder particles. This resulted in insufficient gluten network formation and relaxation, high internal stress, and a loose and unstable structure, thus significantly increasing both breakage rate and cooking loss rate. This confirms that vacuum kneading and thorough maturation are necessary for constructing a dense, uniform, and stable whole grain dough structure.

[0057] Comparing the data from the examples with those from Comparative Examples 5 and 6 reveals the decisive role of the drying process. The constant-temperature rapid drying method used in Comparative Example 5 and the process in Comparative Example 6, which omitted the moisture-retaining and sweating stage, both resulted in an excessively large moisture gradient between the inside and outside of the noodles, generating significant internal stress and causing cracking and breakage of the noodles, manifested as an extremely high breakage rate. The staged low-temperature slow drying process, especially the moisture-retaining and sweating stage, effectively released internal stress by controlling the ambient temperature and humidity, allowing the internal moisture of the noodles to migrate evenly outwards. This ensured the structural integrity of the dried noodles, making them less prone to breakage and mushy soup during cooking. Test Example 2: Sensory Evaluation of Noodles Experimental steps The formation and training of the evaluation team: Ten individuals in good health with no taste or smell disorders were selected to form a sensory evaluation group.

[0058] Preliminary training was provided to team members to enable them to accurately identify and quantify the following attributes of noodles: color (apparent color and gloss), aroma (aroma after cooking), elasticity (the springiness of the noodles after stretching), toughness (the degree of chewiness when chewing), smoothness (the smoothness after entering the mouth), and taste (the overall taste after entering the mouth).

[0059] Sample preparation and coding: Take 100 grams of each of the noodle samples from Examples 1-3 and Comparative Examples 1-3.

[0060] Follow the standardized cooking procedure: add the sample to 1000 ml of boiling deionized water, cook until there is no white hard core in the center of the noodles, then immediately remove them and rinse with cooled boiled water until they reach room temperature.

[0061] The prepared samples were placed in white porcelain bowls and coded with random three-digit numbers to ensure the double-blind nature of the evaluation process.

[0062] Evaluation process: The coded samples are presented to each evaluator in a random order.

[0063] Evaluators are required to rinse their mouths with purified water between evaluating two different samples to remove any residual taste from their mouths.

[0064] Evaluators independently scored each sample's attributes based on the standards established during training. A 9-point scale was used, with 1 point indicating extremely unacceptable, 5 points indicating neutral, and 9 points indicating extremely likable.

[0065] Data collection and statistical analysis: Collect all the rating sheets from the evaluators.

[0066] The scores for each attribute of each sample are summarized, and their arithmetic mean is calculated.

[0067] The experimental data are shown in Table 2. Table 2: Sensory evaluation results (average scores) of different noodle samples Results Analysis The sensory evaluation data in Table 2 show that the samples from Examples 1, 2, and 3 scored higher than those from Comparative Examples 1, 2, and 3 in all evaluation dimensions. Specifically, the taste and aroma scores of the Example samples were significantly higher than those of Comparative Example 1. This indicates that the specific combination of barley flour, buckwheat flour, mung bean flour, and rapeseed flour used in this invention forms a complex aroma and taste characteristic that is acceptable to the senses, which is significantly different from the sensory characteristics presented by the single whole wheat flour in Comparative Example 1.

[0068] Comparing the data from Example 1 and Comparative Example 2, it can be seen that the scores are similar in most indicators, but there is a significant difference in the smoothness category. Comparative Example 2, lacking yam powder in its formula, showed a significantly lower smoothness score. This confirms that the mucoproteins contained in yam powder can form a lubricating layer on the surface of the noodles after cooking. This physical effect reduces the coefficient of friction of the noodles in the mouth, thus being perceived by the evaluators as having a higher smoothness.

[0069] The comparison between Example 1 and Comparative Example 3 clearly reveals the impact of the preparation process on the final texture of the product. Comparative Example 3, which did not employ a vacuum kneading process, scored significantly lower than Example 1 in both elasticity and toughness. The mechanism is that the vacuum environment eliminates air introduced during the kneading process, allowing the gluten proteins to bind more tightly with water and other material particles, forming a more continuous and denser three-dimensional gluten network structure. This structure physically exhibits stronger resistance to deformation, thus resulting in higher elasticity and toughness scores in sensory evaluation.

[0070] Test Example 3: Mechanical Texture Analysis of Noodles Experimental steps Sample cooking and preparation: Take 100 grams of each of the finished noodles from Examples 1-3 and Comparative Examples 3-6.

[0071] Add the sample to 1000 ml of boiling deionized water and cook until the center of the noodles is free of any white hard core.

[0072] Immediately remove the cooked noodles from the water, cool them in running cold deionized water for 30 seconds, drain them, and place them in an airtight dish to prevent moisture evaporation. The test should be completed within 30 minutes of cooking.

[0073] Instrument and parameter settings: A texture analyzer (texture analyzer) was used, equipped with an A / SPR pasta stretching fixture.

[0074] The instrument test parameters are set as follows: the speed before the test is 2.0 mm / s, the test speed is 2.0 mm / s, the speed after the test is 10.0 mm / s, the trigger force is 5 grams, and the test distance is 75 mm.

[0075] Tensile testing procedure: A single noodle was randomly selected from the spare samples.

[0076] Fix both ends of the noodle to the upper and lower tension clamps respectively, ensuring that the noodle is in a natural vertical state without pre-stretching.

[0077] Start the instrument, the upper clamp moves upward, stretching the noodles until they break.

[0078] The instrument software automatically records the force-distance curve throughout the process and extracts the peak force (i.e., tensile strength, unit: grams) and the displacement at fracture (used to calculate elongation).

[0079] Elongation is calculated using the following formula: Elongation (parts) = (Displacement at fracture / Initial clamp spacing) × 100.

[0080] Data recording and processing: Each sample underwent 20 independent tensile tests.

[0081] The maximum and minimum values ​​in the data are removed, and the arithmetic mean of the remaining 18 valid data is taken as the final test result of the sample.

[0082] The experimental data are shown in Table 3. Table 3: Mechanical texture test results (average values) of different noodle samples after cooking Sample number Tensile strength (grams) Elongation (parts) Example 1 58.7 93.4 Example 2 57.2 90.1 Example 3 60.1 95.8 Comparative Example 3 43.5 71.3 Comparative Example 4 28.1 45.6 Comparative Example 5 16.5 24.2 Comparative Example 6 31.9 52.8 Results Analysis Table 3 presents test data that objectively quantifies the impact of different preparation processes on the final mechanical properties of the noodles. The samples prepared in Examples 1, 2, and 3 exhibited significantly higher tensile strength and elongation than those in Comparative Examples 3, 4, 5, and 6. This directly demonstrates that a complete, parameter-controlled preparation process is essential for forming a gluten network structure with high mechanical strength and ductility.

[0083] The comparison between the examples and Comparative Examples 3 and 4 reveals the role of key steps in the dough formation stage. Comparative Example 3 did not use vacuum kneading; the micro-air bubbles remaining inside the dough formed discontinuous defect points in the gluten network. Under stress, these points became stress concentration areas, leading to premature structural failure. Therefore, its tensile strength and elongation were lower than those of the examples. Comparative Example 4 omitted the maturation process, resulting in insufficient water absorption and swelling of the gluten proteins. Uneven moisture distribution among the various powder particles led to an incomplete gluten network filled with internal stress, making its physical structure extremely fragile. Consequently, its mechanical performance data were among the lowest.

[0084] The comparison between the embodiments and Comparative Examples 5 and 6 highlights the role of the drying process in maintaining the integrity of the gluten network. The single-stage high-temperature rapid drying method used in Comparative Example 5, and the process in Comparative Example 6 which omitted the moisture-retaining and sweating stage, both generated severe moisture gradients and thermal stress within the noodles. This stress caused numerous microcracks to form in the gluten network during the drying process. These microcracks macroscopically manifest as increased brittleness and severely deteriorated mechanical properties in the finished noodles, with extremely low tensile strength and elongation. The staged drying process employed in this invention, through precise control of temperature and humidity, ensures a smooth migration of moisture from the inside to the outside, avoiding the generation of destructive stress, thereby maximally preserving the dense and uniform gluten network structure formed in the previous processes.

[0085] Test Example 4: In Vitro Simulated Starch Digestibility Test Experimental steps Sample pretreatment: Take the finished noodles from Examples 1-3 and Comparative Example 1, dry them at 40°C to constant weight, then crush them with a pulverizer and sieve them through a 100-mesh sieve to obtain uniform noodle powder.

[0086] The total starch content in the powder of each sample was determined using a kit method.

[0087] In vitro simulated digestion: Accurately weigh a sample of noodle powder containing 100 mg of starch and place it in a 50 mL centrifuge tube.

[0088] Stomach simulation: Add 10 mL of HCl-KCl buffer (pH 1.5) to a centrifuge tube, followed by 1 mL of a solution containing 1 mg of pepsin. Place the centrifuge tube in a 37°C water bath shaker and shake at 150 rpm for 30 minutes.

[0089] Small intestine simulation: After the reaction was complete, 5 mL of phosphate buffer (pH 6.9) was added to neutralize the system. Then, 5 mL of a mixed enzyme solution containing pancreatic α-amylase and amyloglucosidase was added.

[0090] The centrifuge tubes were returned to a 37°C constant temperature water bath shaker to continue the reaction.

[0091] Sample collection and glucose content determination: At 0, 20 and 120 minutes after the start of the small intestine simulation, 0.5 mL of hydrolysate was precisely transferred from the reaction system.

[0092] Immediately add the hydrolysate to a test tube containing 4.5 mL of anhydrous ethanol to terminate the enzymatic reaction. Centrifuge and collect the supernatant.

[0093] The glucose content in the supernatant was determined using the glucose oxidase-peroxidase method.

[0094] Data calculation: Based on the glucose content (G) measured at 20 minutes 20 ) and total starch content (TS), calculate the percentage of rapidly digestible starch (RDS): RDS (serves) = (G) 20 ×0.9 / TS)×100.

[0095] Calculate the percentage of slowly digested starch (SDS) based on the glucose content (G120) measured at 120 minutes: SDS(parts) = [(G120) / (G120)] 120 -G 20 )×0.9 / TS]×100.

[0096] Calculate the percentage of resistant starch (RS): RS (parts) = [(TS - (G)] 20 +(G 120 -G 20 ))) / TS]×100, or simplified to RS (copies) = 100-RDS-SDS.

[0097] The experimental data are shown in Table 4. Table 4: In vitro starch digestibility components of different noodle samples Sample number Rapidly digestible starch (RDS, parts) Slow-digesting starch (SDS, per serving) Resistant starch (RS, parts) Example 1 41.3 38.9 19.8 Example 2 43.8 37.1 19.1 Example 3 39.5 40.2 20.3 Comparative Example 1 62.4 24.5 13.1 Results Analysis The experimental data in Table 4 show that, compared with the sample in Comparative Example 1, the samples prepared in Examples 1, 2, and 3 all exhibited significantly reduced rapidly digestible starch content and significantly increased slowly digestible starch and resistant starch content. This data objectively reflects, from the perspective of in vitro digestibility, the altering effect of the specific component combination described in this invention on the digestibility characteristics of noodle starch.

[0098] The mechanism behind this alteration in digestibility lies in the introduction of specific components into the formulation. The barley flour, buckwheat flour, and mung bean flour used in the examples introduce a large amount of soluble and insoluble dietary fiber into the system. This dietary fiber absorbs water and swells in the simulated digestive environment, forming a high-viscosity gel system. This system physically increases the viscosity of the chyme, thereby hindering the diffusion rate of digestive enzymes (such as α-amylase) and their effective contact with starch granules. Simultaneously, the gluten network structure formed during the processing of high-gluten wheat flour encapsulates some of the starch granules, further forming a physical barrier and slowing down the hydrolysis process of starch.

[0099] Comparative Example 1 used only whole wheat flour. Although it also contains dietary fiber, its types and amounts cannot achieve the physical structure and viscosity characteristics of the multi-component synergistic effect described in the examples. Therefore, this invention, through the precise proportion of specific grain components, alters the physicochemical properties of the food matrix, significantly reducing the starch hydrolysis rate. The final result is that, upon entering the digestive system, the proportion of starch that can be rapidly broken down into glucose decreases, while the proportion of starch requiring longer decomposition or failing to decompose increases accordingly, thereby altering the overall starch digestibility profile of the food.

[0100] The embodiments described herein are preferred embodiments of this application and are not intended to limit the scope of protection of this application. Identical components are indicated by the same reference numerals. Therefore, all equivalent changes made to the structure, shape, and principle of this application should be included within the scope of protection of this application.

Claims

1. A type of low-glycemic noodles, characterized in that, It is prepared from raw materials comprising the following parts by weight: High-gluten wheat flour: 55-70 parts; Barley flour: 10-20 portions; Buckwheat flour: 5-15 portions; Mung bean flour: 5-15 portions; Yam powder: 1-5 parts; Poria cocos powder: 0.5-2 parts; Rapeseed powder: 0.5-3 parts; Salt: 0.5-2 parts; Drinking water: 28-38 servings.

2. A process for preparing the low-glycemic noodles as described in claim 1, characterized in that, Includes the following steps: S1: Raw material pretreatment: Mix all powder components evenly and then sieve them, and dissolve salt in drinking water to make a salt solution; S2: Kneading: Add the pretreated mixed powder to the salt solution and knead to form a flocculent dough; S3: Maturation: Let the flocculent dough stand and mature; S4: Rolling: Rolling the cooked dough multiple times to form a dough strip of uniform thickness; S5: Cutting into strips: Cut the dough strip into wet noodles and hang them on a hanging rod; S6: Drying: The wet noodles are sequentially subjected to a cold air setting stage, a moisture retention and sweating stage, a temperature raising and humidity lowering stage, and a temperature lowering and heat dissipation stage for drying. S7: Cutting and Packaging: Cut the dried noodles into preset lengths and package them.

3. The preparation process according to claim 2, characterized in that, The dough mixing step is performed under a vacuum of -0.06 to -0.09 MPa.

4. The preparation process according to claim 2, characterized in that, The process parameters for the ripening step are as follows: under environmental conditions of 25-35℃ and 70-85% relative humidity, let it stand for ripening for 20-40 minutes.

5. The preparation process according to claim 2, characterized in that, In the calendering step, 6-9 consecutive calendering passes are performed, and the final thickness of the strip is controlled at 0.8-1.5 mm.

6. The preparation process according to claim 2, characterized in that, The specific process parameters for the cold air setting stage, the moisture retention and sweating stage, and the heating and dehumidification stage in the drying process are as follows: Cold air conditioning stage: temperature 15-25℃, relative humidity 55-65%, running time 30-50 minutes; Moisture retention and sweating stage: temperature 30-45℃, relative humidity 75-85%, running time 2.0-3.5 hours; Heating and dehumidification stage: temperature 35-50℃, relative humidity 60-75%, running time 2.5-4.0 hours.

7. The preparation process according to claim 6, characterized in that, The cooling and heat dissipation phase lasts for 1.0-1.5 hours, until the noodles cool down to 20-30℃.

8. The preparation process according to claim 7, characterized in that, After the drying step is completed, the final moisture content of the noodles is controlled within the range of 12.0-14.5 parts.

9. The preparation process according to claim 2, characterized in that, In the raw material pretreatment step, the uniformly mixed powder is sieved through a 60-100 mesh sieve.

10. The preparation process according to claim 2, characterized in that, In the cutting and packaging step, the dried noodles are cut into finished noodles with a length of 180-260 mm.

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