Processing method of whole wheat instant noodles with high nutritional value and low glycemic load

Abstract

The application discloses a processing method of whole wheat instant noodles with high nutritional value and low blood sugar load, and belongs to the technical field of grain deep processing.The processing method of the whole wheat instant noodles with high nutritional value and low blood sugar load comprises the following steps: uniformly mixing cereal crops and an antioxidant solution at a mass ratio of 1:1-6, performing pressure heat treatment, performing moderate wet milling, and performing extrusion molding to obtain the whole wheat instant noodles with high nutritional value and low blood sugar load.The total phenol content of the whole wheat instant noodles prepared by the application is increased by more than 25%, the alkaloid content is increased by more than 15%, the proportion of indigestible nutritional fragments is more than 60%, and the blood sugar load is lower than 10, so that the whole wheat instant noodles can be widely used as a carrier in the industries of special diet food, special medical food, health food and the like.

Description

Technical Field

[0001] This invention relates to a processing method for whole wheat instant noodles with high nutritional value and low glycemic load, belonging to the field of deep grain processing technology. Background Technology

[0002] In recent years, with the improvement of people's living standards and changes in dietary structure, the prevalence of chronic diseases such as obesity and hypertension has been rising, and people's demand for nutritious and healthy foods has been increasing. Numerous studies have shown that consuming whole-wheat foods can effectively reduce the risk of diabetes, heart disease, and other illnesses, and can also effectively prevent obesity, digestive system diseases, and cardiovascular diseases. Whole-wheat foods mainly refer to foods made from flour containing bran and germ. They are darker in color and have a coarser texture than refined flour such as enriched flour that has had its bran removed, but because they retain a large amount of vitamins, minerals, and fiber from the bran, their nutritional value is higher.

[0003] Noodles are a healthy food that is simple to make, convenient to eat, and rich in nutrients. They can be eaten as a staple food or a quick meal, and have long been accepted and loved by people all over the world. Whole wheat noodles have higher nutritional value due to the introduction of bran.

[0004] Currently, there are many methods for preparing whole wheat noodles. For example, patent CN112535256A discloses a processing method for whole wheat noodles, which involves fermenting wheat bran separately and then adding it to flour in a dough mixer to obtain dough flakes. These flakes are then left to rise in a constant temperature environment, followed by rolling, cutting, and shaping. The resulting noodles are then fermented to produce fresh whole wheat noodles, which are further dried with hot air to obtain semi-dried whole wheat noodles. (Reference: Yin Yongqi, Wang Jinfeng, Fang Weiming, et al. Development of high-γ-aminobutyric acid nutritious dried noodles [J]. Food Industry Technology, 2018,) 39(3):5.DOI:CNKI:SUN:SPKJ.0.2018-03-030.) is made by mixing sprouted soybean homogenate, sprouted brown rice homogenate, salt and flour in a certain compound ratio, making dough, placing it in a plastic bag to proof, and then rolling the dough through a noodle press to form a sheet. The sheet is then cut into noodles by the noodle press.

[0005] However, existing methods for preparing whole wheat noodles involve processing milled grains into noodles, which cannot effectively preserve or increase the content of phenols and alkaloids in the grains, and the proportion of indigestible nutrient fragments is low. In addition, conventionally prepared noodles are either fresh or dried. Summary of the Invention

[0006] To address at least one of the aforementioned problems, this invention provides a method for processing whole wheat instant noodles with high nutritional value and low glycemic load. This invention uses cereal crops as raw material, mixes them evenly with an antioxidant-containing solution, and then sequentially applies pressure heat treatment, moderate wet milling, and extrusion molding to obtain whole wheat instant noodles.

[0007] The first objective of this invention is to provide a method for processing whole wheat instant noodles with high nutritional value and low glycemic load, comprising the following steps: Wheat crops and antioxidant solutions are mixed evenly at a mass ratio of 1:1-6, subjected to pressure heat treatment, moderately wet milled, and extruded to obtain whole wheat instant noodles with high nutritional value and low glycemic load.

[0008] In one embodiment, the cereal crop is any one or more of wheat, barley, oats, black oats, quinoa, buckwheat, brome, rye, etc.; the cereal crop needs to be washed and spread out on a dryer to ensure that the moisture content is 10-15%, where % is by mass percentage.

[0009] In one embodiment, the antioxidant is any one or both of ascorbic acid and aminobutyric acid.

[0010] In one embodiment, the antioxidant solution is an aqueous solution of antioxidant with a concentration of 0.2-10 M.

[0011] In one embodiment, the pressure heat treatment is performed at 35-90 kPa and 80-150 °C for 5-30 minutes.

[0012] In one embodiment, the power of moderate wet milling is 60-300W, and the sieve fineness is 5-30 μm.

[0013] In one embodiment, the extrusion molding is performed in one step using a twin-screw extruder, wherein the screw speed is 100-200 r / min and the barrel temperature is 100-130 ℃.

[0014] In one embodiment, pressure heat treatment and extrusion molding remove some water, and moderate wet milling adds water appropriately according to the properties of the raw materials, so that the moisture content of the final whole wheat instant noodles is 5-10%, where % is a mass percentage.

[0015] The second objective of this invention is to prepare whole wheat instant noodles with high nutritional value and low glycemic load using the processing method described herein.

[0016] The third objective of this invention is the application of the high-nutritional-value and low-glycemic-load whole-wheat instant noodles described herein in the fields of special dietary foods, special medical foods, or health foods.

[0017] In one implementation, whole wheat instant noodles are used as a carrier in special dietary foods, special medical foods, or health foods.

[0018] The fourth objective of this invention is to provide a method for increasing the total phenolic content, alkaloid content, and proportion of indigestible nutrient fragments in whole wheat instant noodles, comprising the following steps: Wheat crops and antioxidant solutions are mixed evenly at a mass ratio of 1:1-6, subjected to pressure heat treatment, moderately wet milled, and extruded to obtain whole wheat instant noodles with high nutritional value.

[0019] The beneficial effects of this invention are: (1) This invention makes full use of major wheat crops as raw materials and prepares whole wheat instant noodles through modern processing methods (antioxidant-assisted pressure heat treatment, moderate wet milling, and extrusion molding), which improves its added value and provides a certain basis for its comprehensive development and utilization.

[0020] (2) The total phenol content of the whole wheat instant noodles prepared by the present invention is increased by more than 25%, the alkaloid content is increased by more than 15%, the proportion of indigestible nutrient fragments exceeds 60%, and the glycemic load is less than 10. It can be widely used as a carrier in special dietary foods, special medical foods, health foods and other industries.

[0021] (3) The method for preparing whole wheat instant noodles of the present invention is simple, easy to operate, the reaction conditions are controllable, the cost is relatively low, and the clean production process is adopted, which has virtually no pollution to the environment. Attached Figure Description

[0022] Figure 1 The alkaloid spectrum of the whole wheat instant noodles prepared in Example 1 was determined by liquid chromatography. Detailed Implementation

[0023] The preferred embodiments of the present invention are described below. It should be understood that the embodiments are for better explanation of the present invention and are not intended to limit the present invention.

[0024] Test method: 1. Determination of total phenol content: Determination of total phenolic content in whole wheat grains and whole wheat instant noodles using the Folin-Ciocalteu colorimetric method. Specifically: After grinding the sample to 40 mesh, weigh 2g of the sample, defatt it with n-hexane, and then extract it with a 95% methanol aqueous solution at 45℃ for 30 min by ultrasonication. Centrifuge to collect the supernatant and make up to 5mL. Then store it at low temperature and protected from light. Take 100 μL of the above sample solution, dilute it with 400 μL of deionized water, and measure the absorbance at a wavelength of 760 nm. At the same time, analyze the linear standard curve relationship between different gallic acid concentrations and absorbance values. Substitute the absorbance of the sample into the standard curve to calculate the total phenol content. The result is expressed as mg GAE / 100 g DW.

[0025] 2. Determination of alkaloid content: Whole wheat grains and whole wheat instant noodles were pulverized, defatted, and dissolved in methanol. The alkaloids were then quantified using HPLC with external standard method. The chromatographic conditions were as follows: Agilent 1200 HPLC system, Shodex C-18 column (4.6×250 mm, 5 μm), column temperature 40℃, flow rate 1 mL / min, mobile phase A was 1‰ formic acid aqueous solution, and mobile phase B was acetonitrile; elution gradient: 0 min, 20% B; 25 min, 40% B; 30 min, 20% B; 40 min, 20% B; detection wavelength 340 nm.

[0026] 3. Determination of indigestible nutrient fragments: The content of recalcitrant starch nutrient fragments was determined using the Megazyme Total Starch Analysis Kit; specifically: Accurately weigh 400 mg of sample, add 10 mL of sodium acetate buffer solution with pH 5.2, heat in a boiling water bath for 30 min, cool to room temperature, incubate in a 37 ℃ shaking water bath, add 1 mL of mixed enzyme (containing 300 U of porcine pancreatic α-amylase and 40 U of saccharifying enzyme), react for 20 min, take 0.25 mL of sample to inactivate the enzyme, centrifuge, and determine the glucose content released using high performance liquid chromatography; The formula for calculating the proportion of indigestible starch fragments is as follows (1): Indigestible starch (%) = 100 - G 20 / M × 0.9 × 100(1) In the formula, G 20 The value represents the mass (mg) of glucose produced after 20 min of digestion; M represents the mass (mg) of the sample.

[0027] 4. Blood glucose load test: The glycemic index (GI) was calculated based on the increase in the area under the postprandial blood glucose response curve over a period of time (2 h) after a person ingests 50 g of food. Blood glucose concentration was determined using the GOD-POD colorimetric method; glycemic load was calculated according to equation (2). Glycemic load (GL) = weight of carbohydrates in ingested food × food GI value / 100 (2) Raw materials used in the examples: Ascorbic acid: purchased from Sigma, purity 99%, CAS number: 50-81-7; γ-Aminobutyric acid: purchased from Sigma, purity 98%, CAS number: 56-12-2; p-Coumaric acid: purchased from Sigma, purity 98%, CAS number: 501-98-4; Oats: Purchased from Shanghai Guzidi Industrial Co., Ltd. Washed before use and spread evenly on a dryer to ensure moisture content is 15.0% (% by weight). Quinoa: Purchased from Hebei Jinxu Flour Industry Co., Ltd. Washed before use and spread evenly on a dryer to ensure a moisture content of 15.0% (% by weight). Wheat: Purchased from Hebei Jinxu Flour Industry Co., Ltd. Washed before use and spread evenly on a dryer to ensure moisture content is 15.0% (% by weight). In the preparation of whole wheat instant noodles, pressure heat treatment and extrusion molding remove some water. Appropriate water is added according to the properties of the raw materials through moderate wet milling, so that the moisture content of the final instant noodles is 8%, where % is a mass percentage.

[0028] Example 1 A method for processing whole wheat instant noodles with high nutritional value and low glycemic load includes the following steps: Wheat and an aqueous solution of 7 M γ-aminobutyric acid were mixed evenly at a mass ratio of 1:1 and subjected to pressure heat treatment at 90 kPa and 140°C for 30 min. Then, the mixture was moderately wet-milled and graded at a power of 260 W and a sieve fineness of 8 μm. Finally, the mixture was extruded using a twin-screw extruder at a screw speed of 200 r / min and a barrel temperature of 120 ℃ to obtain whole wheat instant noodles with high nutritional value and low glycemic load.

[0029] Example 3 A method for processing whole wheat instant noodles with high nutritional value and low glycemic index includes the following steps: Oatmeal and a 0.2 M ascorbic acid aqueous solution were mixed evenly at a mass ratio of 1:2 and subjected to pressure heat treatment at 35 kPa and 120°C for 20 min. Then, the mixture was milled under moderate humidity at a power of 100 W and a sieve fineness of 12 μm. Finally, the mixture was extruded using a twin-screw extruder at a screw speed of 100 r / min and a barrel temperature of 110 ℃ to obtain whole wheat instant noodles with high nutritional value and low glycemic load.

[0030] Example 4 The temperature of the pressurized heat treatment in Example 1 was adjusted to 80°C, while the other conditions remained the same as in Example 1, resulting in whole wheat instant noodles.

[0031] Example 5 The temperature of the pressurized heat treatment in Example 1 was adjusted to 150°C, while the other conditions remained the same as in Example 1, resulting in whole wheat instant noodles.

[0032] Example 6 The sieve fineness of the milling process in Example 1 was adjusted to 5 μm, while the other conditions remained the same as in Example 1, resulting in whole wheat instant noodles.

[0033] Example 7 The sieve fineness of the milling process in Example 1 was adjusted to 30 μm, while the other conditions remained the same as in Example 1, resulting in whole wheat instant noodles.

[0034] Comparative Example 1: Grinding was done first, then antioxidants were added. A method for preparing whole wheat instant noodles includes the following steps: Wheat flour was obtained by moderately grinding wheat at a power of 260W and a sieve fineness of 8μm. Then, the wheat flour was mixed with an aqueous solution of 7 M γ-aminobutyric acid at a mass ratio of 1:1 and subjected to heat treatment at 90 kPa and 140°C for 30 min. Finally, the mixture was extruded using a twin-screw extruder at a screw speed of 200 r / min and a barrel temperature of 120 ℃ to obtain whole wheat instant noodles.

[0035] Comparative Example 2 The pressure of the pressurized heat treatment in Example 1 was adjusted to 25 kPa, while the other conditions remained the same as in Example 1, to obtain whole wheat instant noodles.

[0036] Comparative Example 3 The pressure of the pressurized heat treatment in Example 1 was adjusted to 100 kPa, while the other conditions remained the same as in Example 1, resulting in whole wheat instant noodles.

[0037] Comparative Example 4 The temperature of the pressurized heat treatment in Example 1 was adjusted to 70°C, while the other conditions remained the same as in Example 1, resulting in whole wheat instant noodles.

[0038] Comparative Example 5 The temperature of the pressurized heat treatment in Example 1 was adjusted to 160°C, while the other conditions remained the same as in Example 1, resulting in whole wheat instant noodles.

[0039] Comparative Example 6 The sieve fineness of the milling process in Example 1 was adjusted to 3 μm, while the other conditions remained the same as in Example 1, resulting in whole wheat instant noodles.

[0040] Comparative Example 7 The sieve fineness of the milling process in Example 1 was adjusted to 35 μm, while the other conditions remained the same as in Example 1, resulting in whole wheat instant noodles.

[0041] Comparative Example 8 Wheat flour and a 0.2 M ascorbic acid aqueous solution were mixed evenly at a mass ratio of 1:2 to prepare dough. The dough was left to stand, rolled, cut into strips, and dried to obtain wheat noodles. The wheat noodles were then cooked in boiling water to obtain whole wheat noodles.

[0042] The obtained whole wheat instant noodles were subjected to performance tests, and the test results are shown in Table 1: Table 1

[0043] Note: The percentage increase in total phenolic content and alkaloid content is the percentage increase in total phenolic content and alkaloid content in whole wheat instant noodles relative to the mass of the raw wheat crop.

[0044] As can be seen from Table 1, the whole wheat instant noodles prepared in Examples 1-7 have a total phenol content increased by more than 25%, an alkaloid content increased by more than 15%, a proportion of indigestible nutrient fragments exceeded 60%, and a glycemic load of less than 10.

[0045] Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Anyone skilled in the art can make various modifications and alterations without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be determined by the claims.

Claims

1. A method for processing whole wheat instant noodles with high nutritional value and low glycemic load, characterized in that, Includes the following steps: Wheat crops and antioxidant solutions are mixed evenly at a mass ratio of 1:1-6, subjected to pressure heat treatment, wet milling, and extrusion molding to obtain whole wheat instant noodles with high nutritional value and low glycemic load. Among them, the pressure heat treatment is performed under pressure at 35-90 kPa and 80-150 °C for 5-30 min; The power of wet milling is 60-300W, and the sieve fineness is 5-30 μm.

2. The processing method according to claim 1, characterized in that, The antioxidant is any one or both of ascorbic acid and γ-aminobutyric acid.

3. The processing method according to claim 1, characterized in that, The antioxidant solution is an aqueous solution of antioxidants with a concentration of 0.2-10 M.

4. The processing method according to claim 1, characterized in that, Cereal crops include any one or more of wheat, barley, oats, and rye.

5. The processing method according to claim 1, characterized in that, The extrusion molding is performed in one step using a twin-screw extruder, with a screw speed of 100-200 r / min and a barrel temperature of 100-130 ℃.

6. Whole wheat instant noodles with high nutritional value and low glycemic load prepared by the processing method according to any one of claims 1-5.

7. The application of the high-nutritional-value and low-glycemic-load whole wheat instant noodles as described in claim 6 in the field of special dietary foods or health foods.

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