High-toughness nutritional rice noodles as well as preparation method and application thereof

Abstract

The invention relates to the technical field of rice product processing, in particular to high-toughness nutritional rice noodles as well as a preparation method and application thereof. The novel food raw material peach gum and other raw materials are scientifically proportioned, and a twin-screw extrusion technology is combined to generate the high-toughness rice noodles. By optimizing the raw material ratio and process parameters, the toughness, nutritional value and functionality of the rice noodles are remarkably improved; functional dietary fibers are introduced into the formula of the rice noodles, so that the starch digestion rate is regulated and controlled, and the intestinal function is improved. The high-toughness nutritional rice noodles developed by the invention show a relatively balanced characteristic in texture characteristic detection, have unique advantages and potentials in the aspects of controlling the starch digestion rate and improving the intestinal function, can effectively maintain the nutrition and taste of food materials, are compound rice noodles with the characteristics of high toughness, nutrient enrichment and chronic disease adaptation, and have a broad market prospect. The food is suitable for diabetics and weight-losing people to eat.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of rice product processing, and particularly relates to high-toughness nutritional rice noodles as well as a preparation method and application thereof. BACKGROUND

[0002] As one of Chinese traditional staple foods, rice noodles are widely popular in the north and south of China, and particularly occupy an important position in the diet structure in the south. Traditional rice noodles take rice or indica rice powder as the main raw material, and have a delicate and smooth taste, but due to the low content of amylose, the toughness is insufficient, and there is a core defect of single nutritional components, which is difficult to meet the modern nutritional and healthy needs. There is an urgent need for a rice noodle formula that can solve the problems of poor toughness and single nutrition of traditional rice noodles. SUMMARY

[0003] The present application aims to overcome the deficiencies in the prior art and provide high-toughness nutritional rice noodles compounded by peach gum and oat beta-glucan, which have high toughness, rich nutrition, and also have the functions of lubricating the intestines, regulating blood sugar, etc.

[0004] To achieve the above-mentioned purpose, the technical scheme adopted by the present application is as follows: In a first aspect, the present application provides high-toughness nutritional rice noodles, which comprise the following components by weight: 60-87 parts of indica rice powder, 0.5-1.5 parts of peach gum powder, 0.5-1.5 parts of oat beta-glucan, 3-10 parts of corn starch, and 3-10 parts of flour.

[0005] In view of the problems of poor toughness and single nutrition of traditional rice noodles, the present application studies the introduction of functional dietary fiber through raw material compounding to regulate the starch digestion rate and improve the intestinal function, and develops a compounded rice noodle with high toughness, nutritional fortification and slow disease adaptation characteristics.

[0006] Corn starch can quickly form a high-strength and rigid gel network after gelatinization and cooling due to its high amylose characteristics, which can significantly improve the hardness, tensile strength (toughness) and structural support of rice noodles, and effectively reduce the broken strip rate during cooking, cooling and subsequent processing.

[0007] The gluten protein in the wheat flour forms a highly viscoelastic and extensible gluten network after water absorption, which can greatly improve the extensibility, elastic recovery ability and chewiness of the rice noodles, so that the rice noodles are not easy to crack, the extrusion forming is more smooth, the rice noodles are more smooth and uniform, and the anti-mechanical damage ability is enhanced. The rigid skeleton provided by corn starch and the elastic network provided by flour are not isolated, but deeply interwoven, mutually filled and enhanced with the hydrophilic colloid network formed by indica rice matrix, peach gum / β-glucan. Corn starch prevents the structure from being too soft, flour balances the too hard taste that may be brought by corn starch, and peach gum / β-glucan optimizes the water retention and lubricates the network gap. The three synergistically work together to ultimately shape the ideal high-toughness texture of the rice noodles, which has high tensile strength, good chew recovery, and water retention and lubrication. In addition, the addition of the two also helps to moderately regulate the gelatinization viscosity, which is beneficial to the stable processing operation.

[0008] Peach gum is a natural plant gum containing rich polysaccharides and soluble dietary fiber, and has the effects of thickening, water retention and regulating intestinal function. Oat β-glucan as a water-soluble dietary fiber can regulate blood sugar and cholesterol, promote the proliferation of probiotics and enhance immunity, and has high viscosity and temperature resistance, which is suitable for functional food development. The present application realizes the toughness improvement and functionalization of rice noodles by the synergistic effect of peach gum and oat β-glucan, and without the need of chemical additives.

[0009] Preferably, the high-toughness nutritional rice noodles comprise the following components by weight: 87 parts of indica rice flour, 1.5 parts of peach gum powder, 1.5 parts of oat β-glucan, 5 parts of corn starch, and 5 parts of flour.

[0010] In a second aspect, the present application provides a preparation method of the above-mentioned high-toughness nutritional rice noodles, comprising the following steps: (1) mixing indica rice flour, peach gum powder, oat β-glucan, corn starch and flour, and adding water to obtain a mixed rice flour; (2) putting the mixed rice flour obtained in step (1) into a double-screw extrusion device, setting a segmented temperature of 40-140°C to form a rice noodle primary blank; (3) cooling the rice noodle primary blank obtained in step (2), steam curing, washing with water, and drying to obtain the high-toughness nutritional rice noodles.

[0011] The double screw extrusion technology is a high-efficiency food processing method, which realizes material mixing, shearing, heating and forming through the rotation of two meshing screws. The mixed rice powder is placed in the double screw extrusion equipment, and is steamed and cooked by steam at the highest temperature of 120-140 DEG C in five temperature control zones, and is extruded at the rotating speed of 80-120 rpm to form the high-toughness nutritious rice noodles. The temperature control in the temperature zones can protect the heat-sensitive components, and the strong shearing force promotes the uniform dispersion and structure recombination of the raw materials, so that the continuous production of the high-fiber and high-viscosity compound rice noodles is suitable, and the texture improvement and industrialization advantages are combined.

[0012] The present application is based on the nutritional and functional synergistic effect of peach gum and oat beta-glucan compound, and combined with the double screw extrusion technology, has unique advantages and potential in preparing starch digestion rate control and improving intestinal function, and can effectively maintain the nutrition and taste of the food materials. The production process of the present application is simple and efficient, suitable for large-scale production, and reduces the production cost.

[0013] Preferably, the stirring time in step (1) is 10-15 minutes.

[0014] Preferably, the rotating speed of extrusion in step (2) is 80-120 rpm; and the program of segmented temperature extrusion is: I zone 40-50 DEG C, II zone 60-75 DEG C, III zone 80-90 DEG C, IV zone 120-140 DEG C, V zone 70-80 DEG C.

[0015] The present application adopts segmented temperature control extrusion to change the starch structure in the rice noodles under high temperature and high pressure, increase the content of resistant starch, and can retain the nutritional ingredients of the raw materials and ensure the texture and taste of the rice noodles.

[0016] More preferably, the program of segmented temperature extrusion in step (2) is: I zone 40 DEG C, II zone 60 DEG C, III zone 80 DEG C, IV zone 120 DEG C, V zone 70 DEG C.

[0017] Preferably, the diameter of the rice noodle primary blank formed in step (2) is 1.0-1.5 mm.

[0018] Preferably, the rice noodle primary blank is cooled for 10 seconds after being formed.

[0019] Preferably, the steam cooking condition in step (3) is to stand and cook (i.e. aging) at 35-40 DEG C for 12-14 hours.

[0020] Preferably, the water washing condition in step (3) is to wash with normal temperature water for 3-5 seconds.

[0021] Preferably, the drying temperature in step (3) is 30-50 DEG C, and the drying time is 6-8 hours, and the water content is ≤15%.

[0022] Preferably, the finished length of the high-tenacity nutritious rice noodles obtained in step (3) is 20-25 cm.

[0023] Thirdly, the present invention provides the application of the above-mentioned high-tenacity nutritious rice noodles in the preparation of foods that regulate blood sugar and / or improve intestinal function.

[0024] The addition of peach gum powder and oat β-glucan in this invention increases the dietary fiber content of the rice noodles, resulting in a slower glycemic response. The peach gum content also gives the rice noodles a chewy texture and nutritional value, making them suitable for diabetics and those trying to lose weight.

[0025] The beneficial effects of this invention are as follows: This invention increases the rice noodle content by adding peach gum and oat β-glucan. Peach gum polysaccharide slows down the enzymatic hydrolysis rate by coating starch granules, while peach gum and oat β-glucan act as dietary fiber to promote the proliferation of beneficial bacteria in the intestines and improve constipation. The texture is both smooth and chewy, meeting the needs of people with chronic diseases who are controlling their blood sugar.

[0026] The preparation process employs a twin-screw extrusion process with temperature control in separate temperature zones to avoid thermal degradation of peach gum. Combined with gradient drying technology, it achieves continuous and low-loss production. The production line has strong compatibility, allowing for rapid formula adjustment to meet diverse market demands. Furthermore, it is free of chemical additives throughout the process, combining environmental friendliness and economy, and providing a technical model for the industrialization of functional staple foods.

[0027] The high-tenacity rice noodles prepared by this invention have the following advantages: 1. High toughness: Peach gum and starch molecules are cross-linked through hydrogen bonds, which increases tensile strength; 2. Customizable functions: By adding functional products such as oat beta-glucan; 3. Process innovation: Twin-screw extrusion reduces air bubbles, and segmented temperature control during extrusion prevents colloidal degradation; 4. Safety: No chemical additives, meets GB2760-2024 food safety standards. Attached Figure Description

[0028] Figure 1 The diagram shows the starch hydrolysis of comparative examples 1-4.

[0029] Figure 2 The diagram shows the starch hydrolysis of Comparative Example 4 and Examples 1-5.

[0030] Figure 3 The infrared spectral curves are those of Examples 1-3 and Comparative Examples 1-4.

[0031] Figure 4 The image shows a cross-sectional SEM (1000x) image of a 1-meter line as a comparative example.

[0032] Figure 5The image shows a cross-sectional SEM (1000x) image of a 2-meter line as a comparative example.

[0033] Figure 6 The image shows a cross-sectional SEM (1000x) image of a 3-meter line as a comparative example.

[0034] Figure 7 The image shows a cross-sectional SEM (1000x) image of a 4-meter line as a comparative example.

[0035] Figure 8 The image shows a cross-sectional SEM (1000x) image of the 1-meter wire in Example 1.

[0036] Figure 9 The image shows a cross-sectional SEM (1000x) image of the 2-meter wire in Example 2.

[0037] Figure 10 The image shows a cross-sectional SEM (1000x) image of the 3-meter wire in Example 3.

[0038] Figure 11 The image shows a cross-sectional SEM (1000x) image of the 4-meter wire in Example 4.

[0039] Figure 12 The image shows a cross-sectional SEM (1000x) image of the 5-meter wire in Example 5. Detailed Implementation

[0040] To better illustrate the purpose, technical solution, and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

[0041] Unless otherwise specified, the experimental methods used in this invention are conventional methods, and the materials and reagents used are commercially available products that can be obtained through commercial channels.

[0042] Example 1 An embodiment of the high-tenacity nutritious rice noodles of the present invention; the high-tenacity nutritious rice noodles comprise the following components in parts by weight: 87 parts rice flour, 1.5 parts peach gum powder, 1.5 parts oat beta-glucan, 5 parts corn starch, and 5 parts wheat flour.

[0043] The preparation method of the high-tenacity nutritious rice noodles includes the following steps: (1) Mix rice flour, peach gum powder, oat β-glucan, corn starch and flour, add 76% water and stir well to get moist mixed rice flour; (2) Feed the moistened mixed rice flour into a twin-screw extruder, with a screw speed of 80-120 rpm. Extrusion temperature is controlled in segments: Zone I 40℃, Zone II 60℃, Zone III 80℃, Zone IV 120℃, Zone V 70℃; after forming the initial rice noodle blank, cool for 10 seconds; (3) Hang the cooled rice noodles at 35-40℃ for 12-14 hours to cook; (4) After the cooked rice noodles are washed with room temperature water for 3-5 seconds, they are dried at a temperature of 30-50℃ for 6-8 hours until the moisture content is ≤15%. (5) Cut the dried rice noodles into finished rice noodles with a length of 20-25 cm.

[0044] Example 2 An embodiment of the high-tenacity nutritious rice noodles of the present invention; the high-tenacity nutritious rice noodles comprise the following components in parts by weight: 87 parts rice flour, 1.5 parts peach gum powder, 0.5 parts oat β-glucan, 10 parts corn starch, and 10 parts wheat flour.

[0045] The preparation method of the high-tenacity nutritious rice noodles differs from that of Example 1 only in that the segmented control program of the extrusion temperature is: Zone I 50℃, Zone II 75℃, Zone III 90℃, Zone IV 140℃, Zone V 80℃, and the rest is the same as that of Example 1.

[0046] Example 3 An embodiment of the high-tenacity nutritious rice noodles of the present invention; the high-tenacity nutritious rice noodles comprise the following components in parts by weight: 87 parts rice flour, 0.5 parts peach gum powder, 1.5 parts oat β-glucan, 5 parts corn starch, and 5 parts wheat flour.

[0047] The preparation method of the high-tenacity nutritious rice noodles is the same as in Example 1.

[0048] Example 4 An embodiment of the high-tenacity nutritious rice noodles of the present invention; the high-tenacity nutritious rice noodles comprise the following components in parts by weight: 60 parts rice flour, 1 part peach gum powder, 1 part oat beta-glucan, 3 parts corn starch, and 5 parts wheat flour.

[0049] The preparation method of the high-tenacity nutritious rice noodles is the same as in Example 1.

[0050] Example 5 An embodiment of the high-tenacity nutritious rice noodles of the present invention; the high-tenacity nutritious rice noodles comprise the following components in parts by weight: 87 parts rice flour, 0.5 parts peach gum powder, 0.5 parts oat β-glucan, 5 parts corn starch, and 3 parts wheat flour.

[0051] The preparation method of the high-tenacity nutritious rice noodles is the same as in Example 1.

[0052] Comparative Example 1 This comparative example provides a type of rice noodle, the preparation method of which includes the following steps: Water and rice flour are mixed in a mass ratio of water:rice flour = 1.2:1 to obtain rice slurry. The mixture is then heated in a water bath at 90-95℃ to gelatinize the rice dough, with stirring for 5-10 minutes. The resulting rice dough is then extruded through a noodle machine to a length of 15-20 cm and a diameter of 1-2 mm to obtain rice noodles. The formed rice noodles are steamed in a steamer for 4-5 minutes, cooled to room temperature, and then aged in a constant temperature chamber at 20℃ and 90-95% humidity for 6-8 hours. This yields ordinary rice noodles without added powder and without the use of a twin-screw extruder.

[0053] Comparative Example 2 This comparative example provides a type of rice noodle, the preparation method of which includes the following steps: Mix rice flour, corn starch, and wheat flour in a mass ratio of 90:5:5 to obtain mixed rice flour. Perform the remaining operations as in Comparative Example 1 to obtain regular rice noodles with the added mixed rice flour.

[0054] Comparative Example 3 This comparative example provides a type of rice noodle, the preparation method of which includes the following steps: Mix rice flour, peach gum powder, corn starch, and wheat flour in a mass ratio of rice flour: peach gum powder: corn starch: wheat flour = 87:3:5:5 to obtain mixed rice flour. All other operations are the same as in Example 1, thus obtaining rice noodles with added peach gum powder.

[0055] Comparative Example 4 This comparative example provides a type of rice noodle, comprising the following components in parts by weight: 87 parts rice flour, 3 parts oat beta-glucan, 5 parts corn starch, and 5 parts wheat flour.

[0056] The method for preparing the rice noodles includes the following steps: mixing the above raw materials to obtain mixed rice flour, and the remaining operations are the same as in Comparative Example 1, thus obtaining ordinary rice noodles with added oat β-glucan.

[0057] Experimental Example 1: Test samples: Rice noodles prepared in Examples 1-5 and Comparative Examples 1-4.

[0058] 1. Determining the optimal steaming / cooking time: Heat a beaker containing approximately 500 mL of boiling water using an adjustable induction cooker, maintaining a gentle simmer. Select 20 semi-dried rice noodles longer than 15 cm and place them in the boiling water. Start timing with a stopwatch. Take a sample at 3 minutes, then take one sample every 30 seconds. The optimal steaming / cooking time is the time when the noodles can be easily broken with chopsticks without a hard core.

[0059] 2. Cooking loss rate and water absorption rate: Take 10 g of rice noodles and cook them in 150 mL of water for the optimal cooking time. Remove the noodles, drain for 3 minutes, and weigh them. The ratio of the weight of the sample after rehydration to the weight before rehydration is the water absorption rate. Dry the remaining broth to constant weight and calculate the cooking loss rate using the following formula: In the formula: m0 - Mass of rice noodles before steaming / cooking, in grams; m1 - Mass of the rice noodles after steaming or cooking, in grams.

[0060] 3. Breakage Rate: After cooking 30 dried rice noodles (approximately 20 cm long) for the optimal steaming time, use chopsticks to lift the noodles and separate the broken noodles from the unbroken ones. Calculate the breakage rate using the following formula: Table 1: Cooking loss of rice noodles with different recipes The results are shown in Table 1. Rice noodles obtained with different formulations and processing methods exhibited significant differences in their cooking characteristics. Comparative Examples 1 and 2 showed longer cooking times and higher breakage rates, indicating their susceptibility to breakage and higher water absorption and cooking losses. However, the rice noodles in Examples 1-3, after the addition of appropriate amounts of peach gum and oat β-glucan, showed further reductions in breakage rate and cooking losses, indicating that peach gum and oat β-glucan have advantages in enhancing the toughness of the rice noodles. Overall, the rice noodles in Example 1 showed a good balance across multiple indicators, exhibiting both a low breakage rate and acceptable water absorption and cooking losses. Therefore, the addition of peach gum and oat β-glucan, synergistically with twin-screw extrusion, has a certain improving effect on the cooking characteristics of rice noodles.

[0061] Experimental Example 2: Test samples: Rice noodles prepared in Examples 1-5 and Comparative Examples 1-4.

[0062] Digestion characteristics: Following Englyst's method with slight modifications, 0.5 g of cooked rice noodles was placed in a 250 mL Erlenmeyer flask, along with 5 glass beads, 15 mL of 0.5 mol / L pH 5.2 acetic acid buffer, and 10 mL of a mixed enzyme solution containing 15 U / mL amylase and 290 U / mL amylase. The Erlenmeyer flask was placed in a water bath at 37°C and shaken at 130 rpm to initiate the enzymatic hydrolysis reaction, with timing initiated. At 0, 20, and 120 min, 1 mL of the enzymatic hydrolysate was accurately pipetted into centrifuge tubes, 4 mL of anhydrous ethanol was added for inactivation, and the mixture was centrifuged at 4000 rpm for 10 min. Using a glucose assay kit, the absorbance of the supernatant at 505 nm was measured using a microplate reader. The contents of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) were calculated according to the following formula.

[0063] In the formula: G20: Glucose content in digestive fluid (mg) at 20 min; FG: Free glucose content in digestive juice (mg); G120: Glucose content in digestive fluid (mg) at 120 min; TS: Total starch content (mg).

[0064] The results are shown in Table 2.

[0065] Table 2: Starch content of rice noodles with different formulations after in vitro digestion The starch digestibility curve was fitted to a first-order equation: Ct= (1-e) -kt ) In the formula: Ct, starch hydrolysis rate at time t, % The final hydrolysis rate of starch, % k, the first-order rate constant of starch digestion in vitro, min -1 .

[0066] The area under the hydrolysis curve (AUC) was obtained by integrating the established kinetic equation over a period of 0–180 min. The hydrolysis index (HI) was determined by comparing the AUC of the sample with that of the reference sample (white bread).

[0067] The glycemic index is calculated using the method of AKERBERG et al.: Calculate the eGI of the rice noodles in Examples 1-5 and Comparative Examples 1-4, and the results are as Figures 1-2 shown in Table 3.

[0068] Table 3: Changes in starch digestion kinetic parameters of different formulations According to the GI value, foods can be divided into three categories: high-GI foods (GI≥70), medium-GI foods (55<GI<70), and low-GI foods (GI≤55).

[0069] It can be seen from the changes in in vitro digestion kinetic parameters that the rice noodles in Examples 1-3 showed significant performance in reducing the GI value. This is mainly attributed to their relatively high resistant starch (RS) content. The starch hydrolysis rate of the rice noodles in Examples 1-5 was slower than that of the comparative examples. This may be because the addition of peach gum and oat β-glucan increased the dietary fiber in the rice noodles. After extrusion treatment by a twin-screw extruder under high temperature and high pressure, its internal structure was changed, the content of resistant starch was increased, the starch in the rice noodle mixture underwent molecular recombination or cross-linking reactions, forming a more stable and dense structure, thus increasing the content of resistant starch, slowing down the starch digestion rate, and at the same time increasing its toughness and strengthening the structural strength of the rice noodles. This indicates that by adding peach gum and oat β-glucan and synergistically treating with twin-screw extrusion technology, the toughness and internal structural strength of the rice noodles can be enhanced.

[0070] Experimental Example 3: Taking the rice noodles in Examples 1-5 and Comparative Examples 1-4 as the research objects, 15 semi-dry rice noodles with a length of 20 cm were respectively selected from them. After the optimal cooking time, the water was drained. Five rice noodles were selected and placed on a texture analyzer, and the measurement mode was the TPA mode. The probe model was P / 36R, the pre-test speed was 2 mm / s, the in-test speed was 1 mm / s, the post-test speed was 1 mm / s, the compression ratio was 50%, and the compression interval was 3 s. Each sample was measured 3 times repeatedly. The experimental results are shown in Table 4.

[0071] Table 4: Texture properties of rice noodles with different formulations The results show that the rice noodles in Example 1 exhibit a relatively balanced textural properties, with relatively low hardness, stickiness, and chewiness, but strong elasticity and toughness, resulting in a softer texture. This indicates that adding gum arabic and oat β-glucan and using twin-screw extrusion can reduce the hardness of the rice noodles. Twin-screw extrusion enhances the cooking process of the rice noodles and allows for deeper recombination and cross-linking of gum arabic and oat β-glucan with rice starch during the extrusion process, contributing to the formation of a more uniform network. This effectively regulates the hardness and elasticity of the rice noodles, while also improving their softness and palatability, thus enhancing their textural properties and making them more uniform and soft. In summary, Example 1 demonstrates a good balance across multiple indicators, further illustrating that the synergistic effect of gum arabic and oat β-glucan, along with the effect of twin-screw extrusion, has a certain improving effect on the toughness of the rice noodles.

[0072] Experiment Example 4: The rice noodles from Examples 1-5 and Comparative Examples 1-4 were freeze-dried, pulverized, and passed through a 100-mesh sieve. The short-range ordered structure of the samples was analyzed using Fourier transform infrared spectroscopy (FTIR). The analysis was performed at 4000-600 cm⁻¹. -1 The scan was performed within the wavenumber range, with 32 scans, at a wavelength of 4 cm. -1 FTIR spectra were obtained at a high resolution.

[0073] Infrared spectrum as shown Figure 3 As shown, the 1047 / 1022 ratio is an important infrared spectral indicator for evaluating the short-range ordered structure of starch molecules, where 1047 cm⁻¹ is the most important value. -1 Corresponding to an ordered double helix structure, 1022 cm -1 This corresponds to an amorphous structure. A higher ratio indicates a more compact arrangement and more regular structure of the double helix segments in the starch. In this study, the 1047 / 1022 ratios of different samples ranged from 1.053 to 1.211, indicating significant differences in their short-range order. The degree of structural order directly affects the textural properties of rice noodle products. The high rice noodle ratios in Examples 1-3 indicate that the addition of peach gum and oat β-glucan makes it easier to construct a stable and dense three-dimensional network during gelatinization and shaping using twin-screw extrusion, thus giving the rice noodles better toughness, elasticity, and intact shape after cooking.

[0074] Experiment Example 5: Color Difference Detection Brightness and yellowness values ​​are important indicators for evaluating the color of rice noodles. Four to five rice noodles, each approximately 15 cm long, were selected and placed in a colorimeter for testing. Each sample was measured three times.

[0075] Table 5: Color difference results of rice noodles with different recipes Note: (1) L* represents lightness, which is an indicator of the brightness of a color. The value range is usually 0~100, where 0 represents pure black and 100 represents pure white. The higher the value, the brighter the sample (closer to white); the lower the value, the lower the brightness (closer to black).

[0076] (2) a* represents the chromaticity coordinates in the red-green direction. A positive value indicates that the color is biased towards red, and a negative value indicates that it is biased towards green. The larger the absolute value, the more obvious the red-green tendency of the color.

[0077] (3) b* represents the chromaticity coordinates in the yellow-blue direction. A positive value indicates that the color is biased towards yellow, and a negative value indicates that it is biased towards blue. The larger the absolute value, the more obvious the yellow-blue tendency of the color.

[0078] (3) ΔL*, Δa*, Δb*: Δ (Delta) represents the “difference”, that is, the difference between the color of the sample and the reference sample (such as standard white or control sample).

[0079] ΔL*: Brightness difference. A positive value indicates that the sample is brighter than the reference sample, and a negative value indicates that it is darker.

[0080] Δa*: Difference in red and green directions. A positive value indicates that the sample is more red than the reference sample, and a negative value indicates that it is more green.

[0081] Δb*: Difference between yellow and blue areas. A positive value indicates that the sample is more yellow than the reference sample, and a negative value indicates that it is more blue.

[0082] (4) ΔE* represents the total color difference, which is the overall color difference between the sample and the reference sample calculated by combining ΔL*, Δa*, and Δb*. The larger the value, the more significant the color difference between the sample and the reference sample.

[0083] The results are shown in Table 5. Compared with the rice noodles of Comparative Example 3 and Example 1, the rice noodles prepared by twin-screw extrusion have a higher brightness. With the increase of oat β-glucan addition, the brightness value of the rice noodles continuously increases, with the rice noodles of Example 1 showing the best brightness value. Comparative Examples 1-3 have lower yellowness values ​​due to insufficient gelatinization temperature in the handmade rice noodles. In summary, the rice noodles of Example 1, with the addition of peach gum and oat β-glucan synergistically produced by twin-screw extrusion, have a higher brightness value and a moderate yellowness value.

[0084] Experimental Example 6: Experimental testing instrument: Scanning electron microscope Experimental Methods: Rice noodles from Examples 1-5 and Comparative Examples 1-4 were freeze-dried, cut, and their cross-sectional areas were measured. The samples were fixed to a sample holder using double-sided carbon tape, and gold was deposited using a sputtering coating machine for 60 seconds. Images were then observed and captured at 9 kV accelerating voltage and 1000x magnification. Scanning electron microscope (SEM) images of each group of samples are shown below. Figures 4-12 As shown.

[0085] Scanning electron microscopy analysis revealed significant differences in the microstructure of the rice noodles among the samples, directly affecting their mechanical properties and texture. Comparative Examples 1-3, being handmade rice noodles, exhibited a loose structure with large and uneven pores, lacking a continuous network, resulting in poor toughness and easy breakage. Comparative Example 4, on the other hand, had an overly dense structure with extremely small pores; while possessing high strength, its elasticity and absorbency were limited.

[0086] In comparison, the rice noodles of Example 1 performed best. Through the synergistic effect of peach gum and oat β-glucan, combined with a twin-screw high-temperature and high-pressure extrusion process, a loose and uniform three-dimensional porous network structure was formed, ensuring both mechanical strength and good elasticity, resulting in structural stability. The rice noodles of Examples 2 and 3 exhibited uneven pore shrinkage, making their structure slightly fragile; the rice noodles of Examples 4 and 5 tended to be denser but remained uniform, demonstrating stable performance. In summary, Example 1 showed significant structural advantages while avoiding the defects of overly loose or dense structures in the comparative examples and the uneven structures of Examples 2 and 3, thus better aligning with the overall optimization and improvement of high-tenacity rice noodle quality.

[0087] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A high-tenacity nutritious instant rice, characterized by, The high-toughness nutritional rice noodles are prepared from the following components in parts by weight: indica rice flour 60-87 parts, peach gum powder 0.5-1.5 parts, oat beta-glucan 0.5-1.5 parts, corn starch 3-10 parts, and flour 3-10 parts.

2. The high-tenacity, nutritious instant rice line according to claim 1, wherein, The high-toughness nutritional rice noodles are prepared from the following components in parts by weight: indica rice flour 87 parts, peach gum powder 1.5 parts, oat beta-glucan 1.5 parts, corn starch 5 parts, and flour 5 parts.

3. A process for the preparation of the high-tenacity, nutritious rice noodles according to any one of claims 1-2, characterized by, The method comprises the following steps: (1) mixing indica rice flour, peach gum powder, oat beta-glucan, corn starch, and flour, and adding water to obtain mixed rice flour; (2) feeding the mixed rice flour obtained in step (1) into a double-screw extrusion device, setting a segmented temperature of 40-140℃ for extrusion to form rice noodle primary blank; (3) cooling the rice noodle primary blank obtained in step (2), steam curing, water washing, and drying to obtain the high-toughness nutritional rice noodles.

4. The production method according to claim 3, wherein The rotation speed for extrusion in step (2) is 80-120 rpm; the segmented temperature extrusion program is: I region 40-50℃, II region 60-75℃, III region 80-90℃, IV region 120-140℃, and V region 70-80℃.

5. The production method according to claim 3, wherein The rice noodle primary blank formed by extrusion in step (2) has a diameter of 1.0-1.5 mm.

6. The production method according to claim 3, wherein The steam curing condition in step (3) is static curing at 35-40℃ for 12-14 hours.

7. The production method according to claim 3, wherein The water washing condition in step (3) is water washing at room temperature for 3-5 seconds.

8. The production method according to claim 3, wherein The drying temperature in step (3) is 30-50℃, and the drying time is 6-8 hours until the water content is ≤15%.

9. The production method according to claim 3, wherein The length of the high-toughness nutritional rice noodles obtained in step (3) is 20-25 cm.

10. Use of the high-toughness nutritional rice noodles according to any one of claims 1-2 in the preparation of food for regulating blood sugar and / or improving intestinal function.

Images