A low gi fresh wet noodle with potentilla discolor polyphenol and a preparation method thereof

Abstract

The present application relates to a kind of low GI fresh wet noodles of Trollius chinensis polyphenol fortification and its preparation method.The preparation method of the low GI fresh wet noodles of Trollius chinensis polyphenol fortification includes the following steps: after mixing wheat flour with Trollius chinensis polyphenol, composite flour is obtained, water is added and dough is obtained in the composite flour, after calendering molding, it is obtained;The preparation method of the Trollius chinensis polyphenol is: after crushing Trollius chinensis raw material, Trollius chinensis powder is obtained, solvent is added in the Trollius chinensis powder, and it is obtained after ultrasonic extraction.The low GI fresh wet noodles of Trollius chinensis polyphenol fortification of the present application significantly reduces starch digestion rate by adding Trollius chinensis polyphenol in wheat flour, reduces the GI value of noodle, so that the noodle is more suitable for diabetic patients to eat.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of noodle processing, and particularly relates to low-GI fresh wet noodles reinforced by Flos Trollii polyphenols and a preparation method thereof. BACKGROUND

[0002] Diabetes mellitus (DM) is a chronic non-communicable disease caused by multiple factors, characterized by insulin secretion and (or) action defects causing elevated blood glucose in the human body. If not controlled and treated, it will cause damage to the human body organs, and even seriously endanger the life safety of patients. Due to changes in lifestyle and dietary structure, the global prevalence of diabetes has increased significantly in recent years. Diabetes has become the third chronic disease in China after cardiovascular diseases and tumor diseases, seriously threatening the health of the nation. Although drug therapy is the main method for treating metabolic syndrome, long-term use of drugs can cause many adverse side effects, such as diarrhea, nausea, vomiting and gastrointestinal dysfunction.

[0003] The Glycemic Index (GI) of food is an important indicator reflecting the digestion and absorption rate of food and the postprandial blood glucose response, and can exactly reflect the fluctuation of blood glucose in the human body after food intake for a period of time. According to the value of GI, food is generally divided into three categories: high GI food (GI>70), medium GI food (55<GI≤70) and low GI food (GI≤55). A large number of evidence-based medical studies have shown that low GI food can effectively prevent impaired fasting glucose regulation and impaired glucose tolerance, thereby reducing the risk of diabetes, reducing the burden on islet cells, avoiding the dramatic fluctuation of blood glucose, and more conducive to maintaining stable blood glucose to prevent diabetes, control obesity, and prevent the occurrence of complications such as hypertension, which plays an important role in maintaining physical health. Therefore, it has strong practical significance to develop new low GI food.

[0004] Flos Trollii is the dried flower of Trollius chinensis Bunge, a perennial herbaceous plant of Ranunculaceae, mainly distributed in Shanxi, northern Henan, Hebei and eastern Inner Mongolia. It is a traditional Chinese medicinal material with a long history of medicinal use, and is often used in folk to treat inflammation-related diseases caused by toxic heat, such as urinary tract infection, tonsillitis and pharyngitis. At the same time, some documents have reported that Flos Trollii has hypoglycemic activity, but so far, how to apply Flos Trollii to daily food has not been reported. The invention patent with the application publication number CN110679947A discloses a hypoglycemic traditional Chinese medicine health product, which is made of traditional Chinese medicine raw materials of Acanthopanax 9-30 parts, Flos Trollii 5-20 parts and Auricularia 5-15 parts. The hypoglycemic traditional Chinese medicine health product does not specify the specific components of Flos Trollii that take effect, and the application of health products also has certain limitations. SUMMARY

[0005] The purpose of the present application is to provide a low GI fresh wet noodle with potentilla discolor polyphenol, which can be suitable for diabetic patients.

[0006] The second purpose of the present application is to provide a preparation method of a low GI fresh wet noodle with potentilla discolor polyphenol.

[0007] In order to achieve the above purposes, the technical scheme adopted by the present application is as follows:

[0008] A preparation method of a low GI fresh wet noodle with potentilla discolor polyphenol, comprising the following steps: mixing wheat flour and potentilla discolor polyphenol to obtain composite flour, adding water to the composite flour to obtain a mixed dough, and then rolling the mixed dough into a shape to obtain the low GI fresh wet noodle with potentilla discolor polyphenol.

[0009] The preparation method of the potentilla discolor polyphenol is as follows: grinding potentilla discolor raw materials to obtain potentilla discolor powder, adding a solvent to the potentilla discolor powder, and then ultrasonic extraction to obtain the potentilla discolor polyphenol.

[0010] Further, the mass ratio of the wheat flour to the potentilla discolor polyphenol is 100:2-3, the mass ratio of the water to the composite flour is 30-40:100, and the kneading time is 10-15 min.

[0011] Further, the mixed dough is aged to obtain an aged dough, and then the aged dough is rolled into a shape to obtain the low GI fresh wet noodle with potentilla discolor polyphenol; the aging is carried out by standing, the aging temperature is 24-27℃, the aging time is 20-25 min, and the relative humidity of the aged dough is 70-80%.

[0012] Further, the rolling into a shape is rolling the aged dough through a compression roller to a thickness of 20-30 mm and a width of 40-50 mm to obtain the low GI fresh wet noodle with potentilla discolor polyphenol.

[0013] Further, 5-15 mL of the solvent is added per g of the potentilla discolor powder.

[0014] Further, the solvent is an ethanol solution, and the volume fraction of the ethanol solution is 10-50%.

[0015] Further, after adding the ethanol solution to the potentilla discolor powder, an extract is obtained by ultrasonic extraction, an extract residue is obtained by evaporating and recovering the solvent from the extract, a crude extract is obtained by freeze-drying the extract residue, and the potentilla discolor polyphenol is obtained by purifying the crude extract; the frequency of the ultrasonic extraction is 500-600 W, and the extraction time is 30-45 min; the ultrasonic extraction needs to be carried out for 2-3 times.

[0016] Further, the purification is to dissolve the crude extract through a macroporous resin column, collect the eluate, and obtain the Potentilla discolor polyphenol by reducing pressure concentration and freeze-drying.

[0017] Further, the eluent used in the purification is an ethanol solution with a volume fraction of 0-60%; and the adsorption flow rate and the elution flow rate in the purification are both 1-3 mL / min.

[0018] A Potentilla discolor polyphenol fortified low GI fresh wet noodle is prepared by the above method.

[0019] The beneficial effects of the present application are:

[0020] The present application uses Potentilla discolor as raw material, adopts ultrasonic-assisted extraction and macroporous resin purification technology to obtain active ingredients with high purity and stable chemical properties, which is an innovation in developing the hypoglycemic functional application of Potentilla discolor. Meanwhile, the present application develops a new fresh wet noodle fortified with Potentilla discolor polyphenol. Studies show that the noodle prepared by the present application has a low GI value and is suitable for diabetic patients to eat, which can be used for industrialized production and market promotion and application.

[0021] The Potentilla discolor polyphenol fortified low GI fresh wet noodle of the present application significantly reduces the starch digestion rate and the GI value of the noodle by adding Potentilla discolor polyphenol in the wheat flour, so that the noodle is more suitable for diabetic patients to eat. BRIEF DESCRIPTION OF DRAWINGS

[0022] Figure 1 The figure is a schematic diagram of the change of in vitro starch digestion rate of the noodles of Examples 1-2 and Comparative Examples 1-4;

[0023] Figure 2 The figure is a sensory evaluation result of the noodles of Examples 1-2 and Comparative Examples 1-4;

[0024] Figure 3 The figure is a molecular docking simulation diagram of the Potentilla discolor polyphenol in Example 2 on the mixed enzyme solution in Experimental Example 1;

[0025] Figure 4 The figure is an XRD diagram of the noodles of Examples 1-2 and Comparative Examples 1-4. DETAILED DESCRIPTION

[0026] The present application will be further described below in combination with the embodiments of the present application and the drawings.

[0027] Example 1

[0028] The preparation method of the low GI fresh wet noodles of the potentilla discolor polyphenol of the embodiment comprises the following steps: the potentilla discolor raw material is ultra-finely pulverized and sieved to obtain potentilla discolor powder, 1 g of the potentilla discolor powder is weighed, 13 mL of a solvent is added to the potentilla discolor powder and uniformly mixed, then the mixture is extracted twice under ultrasonic waves of 550 W, each time for 36 min, the extractive solutions of the two times of ultrasonic extraction are combined, the combined extractive solution is rotary evaporated at 50℃ to recover the solvent to obtain an extractive infusion, gallic acid is used as a standard, the polyphenol content is determined by GB / T 8313-2008 “Folin phenol reagent colorimetric method”, it is determined that the polyphenol content in the extractive infusion is 40.14±0.24 mg GAE / mL. The solvent is an ethanol solution with a volume fraction of 32%.

[0029] The extractive infusion is freeze-dried to obtain a crude extract. The crude extract is diluted to a crude extractive solution with a concentration of 1.5 mg GAE / mL after adding water, the crude extractive solution is passed through a D101 macroporous resin adsorption column at a rate of 1 mg / mL for both the adsorption flow rate and the elution flow rate, after adsorption equilibrium, 2 times the column volume of an ethanol solution with a volume fraction of 0% and 4 times the column volume of an ethanol solution with a volume fraction of 60% are used for elution respectively, the eluate of the ethanol solution with a volume fraction of 60% is collected, the eluate is concentrated and freeze-dried at -80℃ under vacuum to obtain potentilla discolor polyphenol, and the purity of the potentilla discolor polyphenol is 54.98±0.76%.

[0030] The wheat flour and the potentilla discolor polyphenol with a purity of 54.98±0.76% in embodiment 1 are uniformly mixed at a mass ratio of 100:2 to obtain a composite flour, the composite flour is placed in a dough mixer, water is added and the dough is mixed in the dough mixer for 10 min to obtain a mixed dough, the mixed dough is aged at 25℃ for 20 min to obtain an aged dough, the aged dough is placed in a rolling machine and rolled into a sheet, until the rolled sheet is uniform and dense without holes. Finally, the rolled dough is processed into a sheet with a thickness of 20-30 mm and a width of 40-50 mm, i.e. the low GI fresh wet noodles of the potentilla discolor polyphenol are obtained. The relative humidity of the aged dough is 75%. The mass ratio of water to the composite flour is 37:100.

[0031] Embodiment 2

[0032] The preparation method of the low GI fresh wet noodles of the potentilla discolor polyphenol of the embodiment comprises the following steps: the potentilla discolor raw material is ultra-finely pulverized and sieved to obtain potentilla discolor powder, 200 g of the potentilla discolor powder is weighed, 2600 mL of a solvent is added to the potentilla discolor powder and uniformly mixed, then the mixture is extracted twice under ultrasonic waves of 550 W, each time for 36 min, the extractive solutions of the two times of ultrasonic extraction are combined, the combined extractive solution is rotary evaporated at 50℃ to recover the solvent to obtain an extractive infusion, and the extractive infusion is freeze-dried to obtain a crude extract. The solvent is an ethanol solution with a volume fraction of 32%.

[0033] The crude extract solution was passed through a D101 macroporous resin adsorption column at a rate of 1 mg / mL for adsorption and elution. After adsorption equilibrium, 2 times the column volume of 0% ethanol and 4 times the column volume of 60% ethanol were used for elution, respectively. The eluate with 60% ethanol was collected and concentrated under vacuum at -80°C, and then freeze-dried to obtain the polyphenol of Potentilla Frustrans. The purity of the polyphenol of Potentilla Frustrans was 55.04 ± 0.18%.

[0034] The wheat flour and the polyphenol of Potentilla Frustrans with a purity of 55.04 ± 0.18% in Example 2 were mixed at a mass ratio of 100:3 to obtain a composite flour. The composite flour was placed in a dough mixer, water was added, and the dough was mixed in the dough mixer for 10 min to obtain a mixed dough. The mixed dough was aged at 25°C for 20 min to obtain an aged dough. The aged dough was placed in a rolling machine and rolled until the rolled dough sheet was uniform and dense without holes. Finally, the rolled dough sheet was processed into a dough sheet with a thickness of 20-30 mm and a width of 40-50 mm, i.e., a Potentilla Frustrans fortified low GI fresh wet noodle. The relative humidity of the aged dough was 75%. The mass ratio of water to composite flour was 37:100.

[0035] The purified polyphenol of Potentilla Frustrans in Example 2 was qualitatively analyzed by ultra-high performance liquid chromatography-mass spectrometry (UPLC-Q-TOF-MS / MS). The identification of 10 main polyphenol components is shown in Table 1. The chromatographic column condition was as follows: an Inertsil ODS-3 C18 chromatographic column (4.6 x 250 mm, 5 μm) was used, the injection amount was 20 μL, and the column temperature was 30°C. The DAD detector was used for detection, and the detection wavelength was determined according to the ultraviolet full wavelength scanning result. The mobile phases A and B were chromatographically pure 2% acetic acid aqueous solution and acetonitrile solution, respectively, and the elution flow rate was 1 mL·min -1 , and the gradient elution condition was as follows: 0-5 min, 95% A; 5-40 min, 0% A.

[0036] Table 1: UPLC-Q-TOF-MS / MS analysis results of the polyphenol of Potentilla Frustrans

[0037]

[0038]

[0039] Comparative Example 1

[0040] Common wheat fresh wet noodle

[0041] The noodle of Comparative Example 1 did not contain the polyphenol of Potentilla Frustrans, and the rest of the operations were the same as those in Example 1.

[0042] Comparative Example 2

[0043] The wheat flour and the Trollius chinensis polyphenol in Example 2 were mixed at a mass ratio of 100:0.5 to obtain a composite flour, and the rest of the operations were the same as in Example 2.

[0044] Comparative Example 3

[0045] The wheat flour and the Trollius chinensis polyphenol in Example 2 were mixed at a mass ratio of 100:1 to obtain a composite flour, and the rest of the operations were the same as in Example 2.

[0046] Comparative Example 4

[0047] Commercial tartary buckwheat noodles

[0048] Experimental Example 1

[0049] Starch hydrolysis index (HI) and glycemic index (pGI) of the noodles of Examples 1-2 and Comparative Examples 1-4

[0050] The pGI determination method was as follows: The noodle samples of Examples 1-2 and Comparative Examples 1-4 were dried and passed through a 60-mesh sieve, 0.2 g of each noodle sample was taken, 5 mL of 0.2M, pH=5.2 sodium acetate buffer was added, and after uniform shaking, the gelatinized starch was heated in a boiling water bath for 30 min and cooled to room temperature. After the gelatinized starch was equilibrated at 37℃ in a water bath for 15 min, 5 mL of a 37℃ preheated mixed enzyme solution was added, and the mixture was shaken in a 37℃ water bath and timed. 0.5 mL of each sample was taken at 0, 20, 40, 60, 120, 180 and 240 min, and then 1.0 mL of anhydrous ethanol was added to each sample to inhibit enzyme activity. After centrifugation at 3000 rpm for 3 min, the glucose content in the supernatant was measured by the DNS method. The mixed enzyme solution was α-amylase and α-glucosidase, and the ratio of α-amylase to α-glucosidase was 30:100 U·mL -1 . With Comparative Example 1 as a reference, the HI was calculated according to the area under the digestion curve, and the eGI of the noodles of Examples 1-2 and Comparative Examples 1-4 was calculated according to the formula pGI=0.862HI+8.198, and the results are shown in Figure 1 and Table 2.

[0051] Table 2 Changes in starch digestion kinetics parameters of different formulations

[0052]

[0053] According to the GI value, food can be divided into three categories: high GI food (GI≥70), medium GI food (55<GI<70) and low GI food (GI≤55). To accurately reflect the effect of Trollius chinensis polyphenol on the digestion characteristics of noodles, the HI value of Comparative Example 1 was taken as a standard reference value (HI=100) to calculate the glycemic index (GI).

[0054] AsFigure 1 As shown in Table 2, the starch digestion rate of the noodles prepared by the present application is significantly lower than that of the common wheat noodles and the commercially available buckwheat noodles. In addition, the starch digestion rate of the noodles prepared by the present application gradually decreases with the increase of the addition amount of the Trollius chinensis polyphenol, and when the addition amount is higher than 2%, the starch digestion rate is lower than that of the commercially available buckwheat noodles. As can be seen from Table 2, when the addition amount of the Trollius chinensis polyphenol is higher than 2%, the pGI value of the noodles is lower than that of the commercially available buckwheat noodles, and when the addition amount is 3%, the pGI value is 52.41 < 55, which has reached the requirement of low GI food and is suitable for consumption by diabetic patients.

[0055] Experimental Example 2

[0056] Cooking properties of noodles

[0057] The noodles of Examples 1-2 and Comparative Examples 1-4 were taken as the research objects, and the water absorption rate and the cooking loss were taken as the indexes to determine the cooking quality of the noodles of Examples 1-2 and Comparative Examples 1-4, and the experimental results are shown in Table 3.

[0058]

[0059] In formula (1), M1 is the weight of cooked noodles, g; M2 is the weight of raw noodles, g; and W is the moisture content of raw noodles, %.

[0060]

[0061] In formula (2), M is the weight after the cooking water is dried, g; M0 is the weight of raw noodles, g; and W is the moisture content of raw noodles, %.

[0062] Table 3 Influence of different formulations on the cooking properties of noodles

[0063]

[0064] The cooking properties of the Trollius chinensis polyphenol fortified noodles were evaluated from the three indexes of water absorption rate, cooking loss and broken noodle rate. As can be seen from Table 3, after the addition of Trollius chinensis polyphenol, the Trollius chinensis polyphenol affected the cooking properties of the noodles by affecting the structure of starch gel. As can be seen from Comparative Example 1, Comparative Example 2 and Comparative Example 3, after the addition of a small amount of Trollius chinensis polyphenol, the interaction between starch and water molecules was weakened due to the interaction between starch and Trollius chinensis polyphenol through hydrogen bonds, and the structure of starch gel was tightened, thereby leading to the decrease of water absorption rate. However, when the content of Trollius chinensis polyphenol was further increased to 2% and 3%, the water absorption rate of the noodles slightly increased again, which may be due to the fact that high content of Trollius chinensis polyphenol has more hydrophilic hydroxyl groups and has strong water absorption capacity. At the same time, the cooking loss gradually decreased, and the noodles of Examples 1-2 and Comparative Examples 1-4 all did not have the phenomenon of broken noodles, and the cooked broken noodle rate was all 0%, which indicated that the quality of the noodles of Examples 1-2 and Comparative Examples 1-4 was good.

[0065] Experimental Example 3

[0066] Sensory evaluation

[0067] Using Examples 1-2 and Comparative Examples 1-4 as the research subjects, a sensory evaluation panel of 10 people (half male and half female) evaluated the noodles in five aspects: color, aroma, texture, culinability, and impurities. The noodle samples were scored, with the highest and lowest scores discarded, and the average of the remaining scores taken. The sensory evaluation criteria are shown in Table 4, and the results are as follows: Figure 2 As shown.

[0068] Table 4 Sensory Evaluation Criteria

[0069]

[0070] The experimental results show that when the amount of golden lotus polyphenols added is equal to or higher than 2%, the color, aroma, texture, culinability and impurities of the noodles are all improved to a certain extent when the amount added is lower, and they are better than commercially available buckwheat noodles, with higher acceptability.

[0071] Experiment Example 4

[0072] Molecular docking simulation

[0073] Using the four polyphenols with the highest relative abundance in the above UPLC-Q-TOF-MS / MS analysis results—Vitexin, Kaempferol-3-gentiobiose, and sennain—as research subjects, molecular docking simulation technology was used to study the inhibitory mechanism of the four polyphenols on the mixed enzyme solution (α-amylase and α-glucosidase) in Experiment 1. The molecular docking simulation results of the four polyphenols with α-amylase and α-glucosidase are shown below. Figure 3 ,Depend on Figure 3 It is known that all four small molecules can embed themselves in the hydrophobic cavities of α-amylase and α-glucosidase and interact with the surrounding amino acids. Therefore, the four main components of nasturtium polyphenols can bind to free enzymes or enzyme-substrate complexes through hydrophobic interactions and hydrogen bonds, disrupting the native stable conformations of α-amylase and α-glucosidase, thus inhibiting enzyme activity. This slows down the rate at which α-amylase and α-glucosidase catalyze the breakdown of starch, increases the proportion of resistant starch (RS) in starch, and decreases the GI value.

[0074] Experimental Example 5

[0075] XRD measurement

[0076] The noodle of Example 1-2, Comparative Example 1-4 was used as the research object, and the crystal structure of the noodle of Example 1-2, Comparative Example 1-4 was analyzed using an X-ray diffractometer. The XRD conditions: the working voltage was 40 kV, the current was 30 mA, and the crystal structure of the extruded noodle was studied. The sample was scanned at a rate of 5° / min to 5° to 40°, and the relative crystallinity was calculated using MDI Jade 6 software, and the results are shown in Figure 4 Table 3. As can be seen from Table 3, after extrusion cooking, the relative crystallinity (RC) of the noodle of Comparative Example 1 was only 9.86%, compared with the pure wheat flour sample, the noodle added with the Trollius chinensis polyphenol appeared characteristic peaks at 15°, 17°, 18° and 20°. With the increase of Trollius chinensis polyphenol content, the peak intensity increased. The crystallinity increased from 9.86% to 15.70%, which indicated that the V-type complex was formed between Trollius chinensis polyphenol and starch, the formation of starch-Trollius chinensis polyphenol V-type complex increased the resistant starch (RS) content, significantly reduced the starch digestion rate, thereby reducing the GI value of the noodle, which confirmed the in vitro digestion rate results in Experimental Example 1.

Claims

1. A method for preparing a low GI fresh wet noodle fortified with a Trollius chinensis polyphenol, characterized by, The method comprises the following steps: The wheat flour is mixed with the Trollius chinensis polyphenol to obtain a compound flour, water is added to the compound flour to obtain a mixed dough, and the mixed dough is rolled into a shape to obtain the low GI fresh and wet noodles reinforced by the Trollius chinensis polyphenol. The preparation method of the Trollius chinensis polyphenol comprises the following steps: Trollius chinensis raw materials are crushed to obtain Trollius chinensis powder, a solvent is added to the Trollius chinensis powder, and ultrasonic extraction is performed to obtain the Trollius chinensis polyphenol; 5-15 mL of the solvent is added to each g of the Trollius chinensis powder; the solvent is an ethanol solution, and the volume fraction of the ethanol solution is 10-50 %; after the ethanol solution is added to the Trollius chinensis powder, ultrasonic extraction is performed to obtain an extraction liquid, the extraction liquid is evaporated to recover the solvent to obtain an extract, the extract is freeze-dried to obtain a crude extract, and the crude extract is purified to obtain the Trollius chinensis polyphenol; the power of the ultrasonic extraction is 500-600 W, and the extraction time is 30-45 min; the ultrasonic extraction is performed for 2-3 times; and the mass ratio of the wheat flour to the Trollius chinensis polyphenol is 100:

3.

2. The method of preparing low GI fresh wet noodles fortified with PNPs of P. multiflora according to claim 1, characterized in that, The mass ratio of the water to the compound flour is 30-40:100, and the kneading time is 10-15 min.

3. The method of preparing low GI fresh wet noodles fortified with PNPs of P. multiflora according to claim 1, characterized in that, The mixed dough is matured to obtain a matured dough, and the matured dough is rolled into a shape to obtain the low GI fresh and wet noodles reinforced by the Trollius chinensis polyphenol; the maturation is performed in a standing mode, the maturation temperature is 24-27 ℃, the maturation time is 20-25 min, and the relative humidity of the matured dough is 70-80 %.

4. The method of preparing the low GI fresh wet noodles fortified with the PNPs of P. multiflora according to claim 3, characterized in that, The rolling into a shape is that the matured dough is rolled by a press roller to a dough sheet with a thickness of 20-30 mm and a width of 40-50 mm, and the low GI fresh and wet noodles reinforced by the Trollius chinensis polyphenol are obtained.

5. The method of preparing low GI fresh wet noodles fortified with PNPs of P. multiflora according to claim 1, characterized in that, The purification is that the crude extract is dissolved and then passed through a macroporous resin column, the eluate is collected, and the Trollius chinensis polyphenol is obtained by reducing-pressure concentration and freeze-drying of the eluate.

6. The method of preparing the low GI fresh wet noodles fortified with the PNPs of P. multiflora according to claim 5, characterized in that, The eluent used in the purification is an ethanol solution with a volume fraction of 0-60 %; and the adsorption flow rate and the elution flow rate of the purification are both 1-3 mL / min.

7. A low GI fresh wet noodle fortified with a Trollius chinensis polyphenol, characterized in that, The low GI fresh and wet noodles reinforced by the Trollius chinensis polyphenol are prepared by the method of claim 1.

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