A healthy banana noodle and its preparation method and application in enhancing intestinal probiotics

Abstract

The present invention discloses a healthy banana noodle and its preparation method and application in enhancing intestinal probiotics. Based on selecting raw materials with a relatively high content of resistant starch from different growth-stage Plantain banana varieties, in a certain moisture content and temperature environment, the interaction of a multi-component system of amylase-stilbene polyphenols-glutenin in different proportions is carried out to promote the formation of a relatively dense three-dimensional network structure of Plantain banana whole powder. At the same time, a compound modifier of sodium tripolyphosphate and sodium pyrophosphate is added for quality improvement, thus developing a new type of banana noodle product, significantly improving the quality characteristics such as the tensile property, cooking characteristics, and anti-retrogradation of the product, as well as endowing nutritional functions such as a low glycemic index and regulating intestinal probiotics.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a healthy banana noodle and its preparation method and application in enhancing intestinal probiotics. Background Art

[0002] With the rapid development of the economy and society, the unbalanced energy intake and consumption caused by an unreasonable dietary structure have become potential causes of chronic metabolic diseases such as obesity and diabetes, and also one of the key factors restricting the healthy life of Chinese residents. Therefore, developing healthy foods that can not only meet people's diverse dietary needs but also be easily acceptable in daily life has great market value. Traditional noodles are foods made from wheat flour, salt, and edible alkali through processes such as dough mixing, ripening, rolling, and cutting, and are one of the most important staple foods for Chinese residents. However, due to the high content of rapidly digestible starch in wheat noodles, it can be quickly decomposed into glucose by digestive enzymes and absorbed into the blood, causing a high-level response of blood glucose, which poses an adverse health risk to the body and does not conform to modern nutritional concepts (MUSA-VELOSO K, POON T, HARKNESS L S, et al. The effects of whole-grain compared with refined wheat, rice, and rye on the postprandial blood glucose response: a systematic review and meta-analysis of randomized controlled trials[J]. American Journal of Clinical Nutrition, 2018, 108(4): 759-74.). Therefore, developing new types of nutritious and healthy noodle products is the key point of technological development faced by the current noodle processing industry in China and has high market development prospects. Research shows that by introducing fruits, miscellaneous grains, or functional factors into the noodle system to develop fruit noodles or miscellaneous grain noodles, etc., the digestion and absorption behavior in the human gastrointestinal tract can be regulated, endowing the products with different nutritional values. However, there are also quality problems such as rough texture and poor cooking performance, and it is necessary to add modifiers to the system to regulate its quality at the same time. Therefore, designing from multiple perspectives such as raw material selection, processing optimization, modifier compounding, and personalized application can achieve the creation of new high-quality healthy noodle products.

[0003] As one of the most important fruits in the tropics and subtropics, bananas are loved by consumers of different age groups due to their rich nutritional components such as protein, sugar, vitamin A, vitamin C, and dietary fiber, as well as their excellent soft and glutinous texture. Nutritional research shows that regular consumption of bananas, especially green bananas, can resist ulcers, moisten the intestines and relieve constipation, provide rapid energy supply, prevent hypertension, and improve insulin sensitivity, etc. (ROSADO C P, ROSA V H C, MARTINS B C, et al. Resistant starch from green banana (Musa sp.) attenuates non-alcoholic fat liver accumulation and increases short-chain fatty acids production in high-fat diet-induced obesity in mice [J]. Int J Biol Macromol, 2020, 145: 1066-72.). Plantain is a unique banana variety introduced from Africa and suitable for cooking. Compared with ordinary fresh-eating bananas, it has a higher content of resistant starch, and has the advantages of slower starch degradation rate, higher mineral retention rate during the ripening process, and being not easily damaged during transportation and storage. It is very suitable to be selected for processing into healthy noodle products. And some rare current studies show that although there are already banana products processed from Plantain in the market, most of them are concentrated in banana chips and banana dried fruits, etc., and there is still no report on the research in the staple food field. This is mainly because its prolamin content is relatively low and it cannot form a gluten structure, and the staple food products made, such as noodles and steamed buns, lack good quality characteristics. Therefore, it is necessary to improve the gluten content in the dough compound system by adjusting the processing method and adding modifiers, etc., so as to realize the creation of Plantain staple food noodle products. In addition, since the resistant starch content of Plantain is different at different growth stages, there are also significant differences in its nutritional characteristics. Therefore, the selection of different growth stages is also crucial. This technology intends to develop a Plantain noodle with the function of regulating intestinal probiotics, and there is no relevant report on the related technology and the design ideas involved at present. Summary of the Invention

[0004] To solve the disadvantages and deficiencies of the existing technology, the purpose of the present invention is to provide a healthy banana noodle, its preparation method, and its application in improving intestinal probiotics. The present invention can not only target people with diverse dietary needs, but also enrich traditional noodle varieties and endow noodles with the function of regulating the intestinal flora.

[0005] The purpose of the present invention is achieved through the following technical solutions:

[0006] A preparation method of healthy banana noodles, comprising the following steps:

[0007] (1) Mix plantain banana whole powder with stilbene polyphenols, adjust the moisture content, let stand, then compound with α-amylase and mix again. After reacting at a constant temperature for a period of time, raise the temperature to inactivate the enzyme. After cooling, drying and pulverizing, a composite powder of plantain banana whole powder and stilbene polyphenols is obtained;

[0008] (2) Premix the composite powder of plantain banana whole powder and stilbene polyphenols, wheat gluten, salt, gluten improver and water, then stir to make dough. After further proofing and ripening the dough, roll, slice and cut into the said healthy banana noodles.

[0009] Preferably, the preparation method of the plantain banana whole powder in step (1) is: select plantain bananas with a growth period of 6 - 8 months, dry, grind and sieve to obtain plantain banana whole powder with a particle size of 60 - 100 mesh.

[0010] Preferably, the particle size of the plantain banana whole powder in step (1) is 70 - 90 mesh, more preferably 80 - 85 mesh.

[0011] Preferably, in step (1), 90 - 100 parts by mass of plantain banana whole powder and 1 - 3 parts by mass of stilbene polyphenols are used.

[0012] Preferably, the stilbene polyphenols in step (1) are one or more of pterostilbene, polydatin, and piceatannol, more preferably pterostilbene.

[0013] Preferably, the moisture content adjustment in step (1) is 20 - 30%, more preferably 30%.

[0014] Preferably, the addition amount of α-amylase in step (1) is 100 - 300 U / g, more preferably 150 - 300 U / g; the addition amount of the enzyme is based on the dry basis of the plantain banana whole powder, and the α-amylase used is a high-temperature resistant variety.

[0015] Preferably, the temperature of the constant temperature reaction in step (1) is 70 - 80 °C, and the reaction duration is 1 - 2 h.

[0016] Preferably, in step (2), 80 - 90 parts by mass of the composite powder of plantain banana whole powder and stilbene polyphenols, 10 - 17.5 parts by mass of wheat gluten, 2 parts by mass of salt, 0.5 - 3 parts by mass of gluten improver, and 80 - 120 parts of water are used.

[0017] Preferably, the gluten improver in step (2) contains sodium phosphate salts, and the sodium phosphate salts are one or more of sodium tripolyphosphate, sodium pyrophosphate, and sodium hexametaphosphate. More preferably, it is a compound agent with a mass ratio of sodium tripolyphosphate to sodium pyrophosphate of 1:1.

[0018] Preferably, the temperature of the proofing and aging in step (2) is 20 - 35°C, and the time is 20 - 30 min.

[0019] Preferably, the diameter of the noodles obtained by rolling, slicing, and strip-cutting in step (2) is 0.5 - 0.8 mm.

[0020] A kind of healthy Plantain noodles prepared by the above method.

[0021] Application of the above healthy banana noodles in improving intestinal probiotics.

[0022] Compared with the prior art, the present invention has the following advantages and beneficial effects.

[0023] (1) The present invention uses cookable Plantain as the main raw material. Due to its rich nutritional components such as resistant starch, B vitamins, and potassium ions, it has health care effects such as low glycemic index, laxative effect, prevention of gastrointestinal diseases, and improvement of insulin sensitivity in diabetic patients. However, due to the different contents of resistant starch in Plantain at different growth stages, selecting the appropriate growth stage can also be used as a dietary fiber supplement to endow the Plantain noodle product with the nutritional function of regulating the intestinal microecology. The best PGI value of the obtained Plantain noodles can be as low as 43.06 (belonging to the category of low-GI foods). At the same time, the abundances of Lactobacillus and Bifidobacterium in the intestinal flora after the intervention of Plantain noodles can reach up to 19.25% and 16.41% respectively.

[0024] (2) In the present invention, α-amylase is first used to hydrolyze part of the starch granules to release amylose, and then interact with stilbene polyphenols and gluten at a suitable temperature. While promoting the formation of ε-(γ-glutamyl)-lys isopeptide bonds between protein molecules and the formation of a gel network structure between starch molecules in the composite flour respectively, the three-dimensional network structure formed by starch - protein - polyphenol becomes denser, endowing the Plantain noodles with higher toughness and tensile strength, improving the chewiness of the noodles. At the same time, to a certain extent, the retrogradation behavior of starch granules is inhibited, endowing it with higher processing quality on the basis of increasing the nutritional function of the noodles, reducing the breakage rate to at least 0% and the cooking loss rate to at least 1.3%, and improving the tensile property to 48.65 N / mm 2 , and the anti-retrogradation rate reaches 48%. Specific embodiments

[0025] The present invention will be further described in detail below in conjunction with examples and comparative examples, but the embodiments of the present invention are not limited thereto.

[0026] One part by mass as referred to in the present invention means 1 g. For those conditions not specified in the examples of the present invention, they are all carried out under conventional conditions or conditions recommended by the manufacturer. Raw materials, reagents, etc. without indicating the manufacturer can be obtained by purchasing from the market.

[0027] Examples 1-8:

[0028] Step 1: Select plantain slices at an appropriate growth stage according to Table 1, dry and grind them, and pass through an 80-mesh sieve to obtain plantain whole powder. Weigh the plantain whole powder and pterostilbene according to Table 1, adjust the moisture content to 30%, let it stand for 20 min, then compound α-amylase according to Table 1 and mix again, carry out stirring treatment with a constant temperature universal mixer, then heat up to 120 °C to inactivate the enzyme for 20 min, and then cool, dry and pulverize to obtain a composite powder of plantain whole powder and stilbene polyphenols.

[0029] Step 2: Weigh the compound powder of plantain and stilbene polyphenols, wheat gluten powder, gluten improver (a compound agent of sodium tripolyphosphate and sodium pyrophosphate, and the mass ratio of sodium tripolyphosphate to sodium pyrophosphate in the compound agent is 1:1), 2 parts of table salt, and 100 parts of water according to the dosage shown in Table 2, and mix them evenly; seal the dough with plastic wrap and place it in a biochemical incubator with a preset temperature for ripening (the ripening temperature and time refer to Table 2); roll and cut the ripened dough with a noodle machine to obtain plantain noodles with a diameter of 0.5-0.8 mm.

[0030] The cooking properties, texture, in vitro glycemic index, intestinal beneficial bacteria regulation effect, and anti-retrogradation effect of the obtained plantain noodles are shown in Tables 5 and 6.

[0031] Table 1 Formulation of the composite powder of plantain and pterostilbene in Examples 1-8

[0032]

[0033] Table 2 Formulation of plantain noodles and ripening temperature in Examples 1-8

[0034]

[0035]

[0036] Comparative Examples 1-8:

[0037] Prepare according to the conditions and dosages shown in Tables 3 and 4 and referring to the steps of the examples to obtain Plantain banana noodles with a diameter of 0.5 - 0.8 mm.

[0038] The cooking characteristics, texture, in vitro glycemic index, intestinal beneficial bacteria regulation effect, and anti - retrogradation effect of the obtained Plantain banana noodles are shown in Tables 3 and 4.

[0039] Table 3 Formulations of Plantain banana and stilbene polyphenol composite powder in Comparative Examples 1 - 8

[0040]

[0041] Table 4 Formulations of Plantain banana noodles and ripening temperatures in Examples 1 - 8

[0042]

[0043] Table 5 Processing characteristics of Plantain banana noodles in Examples 1 - 8 and Comparative Examples 1 - 6

[0044]

[0045] Table 6 Nutritional characteristics of Plantain banana noodles in Examples 1 - 8 and Comparative Examples 1 - 6

[0046]

[0047] As can be seen from the data in the table, the addition of stilbene polyphenols, amylase, gluten, and gluten improvers has a significant impact on the quality and nutritional functions of Plantain banana noodle products. Among them, choosing Plantain bananas with a 6.5 - month growth cycle has a relatively positive effect on regulating the pGI value and intestinal probiotics due to their high resistant starch. When stilbene polyphenols (2% mass fraction), gluten (15% mass fraction), amylase (200 U / g), and a compound agent of sodium tripolyphosphate and sodium pyrophosphate (1% mass fraction) exist simultaneously and are subjected to constant - temperature treatment (70 °C, 2 h), the regulation effects on the processing characteristics and nutritional characteristics of the noodle products are the best.

[0048] The test methods involved in the present invention:

[0049] (1) The method for measuring the tensile property is as follows: Take a cooked Plantain banana flour noodle about 15 cm in length, wind the two ends around the hook probe of the A / SPR probe respectively, keep the noodle to be measured in a natural straight state without being loose or taut, and then start stretching until the noodle breaks.

[0050] The tensile test parameters are as follows: the speed before testing is 2 mm / s, the testing speed is 10 mm / s, the testing distance is 100 mm, and the sensing force is 5 g. The test is repeated more than 5 times, and the average value of the calculation results is taken.

[0051] (2) The test method for the cooked broken noodle rate is as follows: Take 20 noodles and put them into a pot containing 1 L of boiling water (keep the water boiling). Start sampling 2 minutes and 30 seconds after heating, sample once every 15 seconds, and take 1 noodle each time. Squeeze with two transparent glass plates and observe the white hard core line inside the noodle. The time recorded when the white core line disappears is the optimal cooking time of the noodle. Take a certain number of noodles, record the number as N1, after cooking according to the optimal cooking time, count the number of broken noodles among them, record as N2, and calculate the cooked broken noodle rate according to the following formula.

[0052]

[0053] (3) The test method for the cooking loss rate is as follows: Accurately weigh about 10.0 g of noodles with a length of about 10 cm, record as M1, place them in a container containing 200 mL of slightly boiling distilled water, cook until the optimal cooking time, take out the noodles, and transfer the noodle soup to a 250 mL volumetric flask after cooling to room temperature, make up the volume and shake well. Pipette 20 mL of the noodle soup from the volumetric flask into an aluminum box that has been weighed to M2, evaporate most of the water on an electric furnace, then put it into a blast drying oven at 105 °C and dry to a constant weight, weigh it, record as M3, and repeat the determination 3 times. The cooking loss rate is calculated according to the following formula:

[0054]

[0055] (4) The test method for the in vitro glycemic index (pGI): Weigh 1 g (dry basis) of the sample into a conical flask, add glass beads and 20 mL of distilled water, and at the same time make a blank control. Adjust the pH of the solution to 1.2, add 1 mL of pepsin solution with a mass concentration of 2% and incubate at 37 °C for about 10 min. Take 0.5 mL of the digestive juice to measure the glucose equivalent, record as the glucose equivalent at 0 min. At the same time, adjust the pH of the incubation solution to 5.2, add 5 mL of mixed enzymes, continue to incubate at 37 °C, and take 0.5 mL of the digestive juice to measure the glucose equivalent at 20, 60, 120, and 180 min respectively. Calculate the starch hydrolysis rate of the sample during digestion according to the measured glucose equivalent.

[0056]

[0057] Taking the starch hydrolysis rate as the ordinate and time as the abscissa, plot the starch hydrolysis curve of the sample, and this curve follows the first-order reaction equation. Calculate the area under the curve (AUC), and calculate the hydrolysis index (HI) and predicted glycemic index (PGI) of the sample according to the following formula.

[0058]

[0059]

[0060] PGI = 39.71+(0.549 x HI)

[0061] In the formula: tf represents the digestion end time (i.e., 180 min), and t0 represents the digestion start time (i.e., 0 min).

[0062] (5) Study on the influence of intestinal flora: Accurately weigh 1 g (dry basis) of the noodle sample into a 150 mL conical flask, place 7 glass beads in each flask and add 20 mL of sodium acetate buffer solution, and vortex to mix evenly. Adjust the pH of the sample to 1.2 with 5% hydrochloric acid solution, and record the amount of hydrochloric acid used. After adding 1 mL of 2% pepsin solution, incubate in a water bath shaker at 37 °C for 30 min, and at the same time, set up a blank group. Then, adjust the pH of the sample to 5.2 with 1 M and 0.1 M sodium hydroxide solutions, add 5 mL of mixed enzymes, and hydrolyze at 37 °C and 160 rpm for 120 min, and inactivate the enzymes in a boiling water bath for 10 min. Wait for the sample to cool to room temperature, centrifuge at 6000 r / min for 15 min, add 20 mL of distilled water again and centrifuge under the same conditions, and dry the precipitate in a vacuum drying oven at 35 °C and pulverize and sieve for standby.

[0063] Place the above-mentioned accurately weighed sample in a conical bottom centrifuge tube and sterilize it under an ultraviolet lamp for 30 min, then add 8 mL of culture medium and 1 mL of fecal bacteria solution to it, and carry out a fermentation experiment in an incubator under anaerobic conditions at 37 °C. Set five time points of 0, 6, 12, 24, and 48 h respectively, and set 3 parallels at each time point. Take out the centrifuge tube at each time node, centrifuge at 10000 r / min and 4 °C for 10 min, and store the supernatant and precipitate in a -80 °C refrigerator.

[0064] Method for measuring the abundance of flora:

[0065] The total DNA of bacteria in the sample was obtained by extracting DNA from the in vitro fermentation product precipitate sample frozen at -80 °C. The V3-V4 region of the bacterial 16S rRNA gene was amplified by polymerase chain reaction (PCR) using the following primers: 338F 5'-ACCTACGGGAGGCAGCA-3' and 806R 5'-GACTACHVGGGTWTCTAAT-3', and sequenced on the GENEDENOVA platform. The F / B value and the flora abundance of probiotics were obtained through data analysis.

[0066] The above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications made without departing from the spirit and principle of the present invention should be equivalent replacement methods and are all included in the protection scope of the present invention.

Claims

1. A method for preparing healthy banana noodles, characterized in that, It includes the following steps: (1) Mix the plantain whole powder with stilbene polyphenols, adjust the moisture content, let it stand, then compound α-amylase and mix again. After reacting at a constant temperature for a period of time, raise the temperature to inactivate the enzyme. After cooling, drying, and pulverizing, a composite powder of plantain whole powder and stilbene polyphenols is obtained; (2) Premix the composite powder of plantain whole powder and stilbene polyphenols, wheat gluten, salt, gluten improver, and water, and then stir to make dough. After further proofing and ripening the dough, roll it, slice it, and cut it into strips to make the healthy banana noodles; The preparation method of the plantain whole powder in step (1) is: select plantains with a growth period of 6.5 - 7 months, dry, grind, and sieve to obtain plantain whole powder with a particle size of 60 - 100 mesh; In step (1), 95 parts by mass of the plantain whole powder and 2 parts by mass of stilbene polyphenols are used, and the moisture content is adjusted to 30%; among them, the stilbene polyphenol is pterostilbene; Based on the dry basis of the plantain whole powder, the addition amount of α-amylase in step (1) is 200 U / g; the temperature of the constant-temperature reaction is 70 - 80 °C, and the reaction duration is 1.5 - 2 h; In step (2), 85 parts by mass of the composite powder of plantain whole powder and stilbene polyphenols, 15 parts by mass of wheat gluten, and 1 - 2 parts by mass of gluten improver are used; In step (2), the temperature of proofing and ripening is 27.5 - 30 °C, and the time is 25 min.

2. The preparation method according to claim 1, characterized in that, The α-amylase used in step (1) is a high-temperature resistant variety.

3. The preparation method according to claim 1, wherein In step (2), 2 - 3 parts by mass of salt and 80 - 120 parts of water are used.

4. The preparation method according to claim 1, characterized in that The gluten improver in step (2) contains sodium phosphate salts, and the sodium phosphate salts are one or more of sodium tripolyphosphate, sodium pyrophosphate, and sodium hexametaphosphate.

5. The method according to claim 1, wherein The diameter of the noodles obtained by rolling, slicing, and cutting in step (2) is 0.5 - 0.8 mm.

6. A healthy banana noodle prepared by the preparation method according to any one of claims 1 to 5, characterized in that, The healthy banana noodles can increase the abundance of Bifidobacterium and / or Lactobacillus in the human intestine.

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