Low-gi tartary buckwheat and pea mixed grain noodles and preparation method thereof

Abstract

The application discloses a low-GI tartary buckwheat and pea mixed grain noodle and a preparation method thereof, and raw materials include microwave tartary buckwheat kernel powder after microwave treatment, high-pressure steam pea powder after high-pressure steam treatment and wheat flour; the above raw materials are mixed with water to prepare dough, and the low-GI tartary buckwheat and pea mixed grain noodle is obtained after calendering. The tartary buckwheat and pea mixed grain noodle has a GI value of 46.9, good quality, can effectively regulate blood glucose generation level after eating, has an antioxidant effect, and has a certain effect on relieving the occurrence of high blood sugar complications; the preparation method has low cost, short production cycle and less nutrient loss.

Description

Technical Field

[0001] This invention belongs to the field of food research technology, specifically to a low-GI buckwheat and pea mixed grain noodle and its preparation method. Background Technology

[0002] Rapidly digestible starches are more likely to cause a postprandial hyperglycemic response.

[0003] Whole grains such as buckwheat and peas have a low glycemic index, making them an ideal raw material for developing low-GI noodles. Buckwheat seeds contain a large amount of flavonoids, which have free radical scavenging and antioxidant effects, making them a dietary whole grain that can effectively alleviate the "three highs" (hypertension, hyperlipidemia, and hyperglycemia). Peas are a good source of protein, carbohydrates, vitamins, and minerals; their intake can effectively lower blood sugar levels and the incidence of low-density lipoprotein cholesterol. However, whole grains like buckwheat and peas do not contain gluten protein and have poor processing properties, meaning they can only be blended with wheat flour in a certain proportion. Existing whole grain noodles are mainly made with blended whole grain flour, which suffers from problems such as low whole grain content, high GI value (failing to meet the required low GI value), and poor taste due to high whole grain content. Summary of the Invention

[0004] To address the problems existing in the prior art, this invention provides a low-GI buckwheat and pea mixed grain noodle and its preparation method. The resulting buckwheat and pea mixed grain noodle has a GI value of 46.9, good quality, and antioxidant properties. It can regulate the blood sugar level after consumers eat the noodles. The preparation method is low-cost, has a short production cycle, and results in minimal nutrient loss.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a low-GI buckwheat and pea mixed grain noodle, the raw materials of which include wheat flour, microwave-treated microwave buckwheat grain powder and high-pressure steam-treated pea powder, the above raw materials are mixed with water to form dough, and then rolled to obtain low-GI buckwheat and pea mixed grain noodles.

[0006] Furthermore, by mass fraction, the ingredients comprise 31% microwave-safe buckwheat kernel powder, 20% high-pressure steamed pea flour, and 49% wheat flour.

[0007] Furthermore, after soaking the buckwheat seeds in water, microwave them on medium heat for 1-9 minutes, let them stand at low temperature, dry them, grind them, and sieve them to obtain microwave buckwheat seed powder.

[0008] Furthermore, after soaking the peas in water, they are subjected to high-pressure steam treatment at 121℃, allowed to stand at low temperature, dried, ground, and sieved to obtain high-pressure steamed pea flour.

[0009] Furthermore, it also includes auxiliary materials, which, by mass fraction of the total raw materials, include 6%-10% wheat gluten, 4%-6% inulin, 3%-5% konjac flour and 1% salt.

[0010] This invention provides a method for preparing low-GI buckwheat and pea mixed grain noodles, the specific steps of which are as follows:

[0011] S1 Soaks buckwheat seeds in water, microwaves them on medium heat, then lets them stand at low temperature, dries them, grinds them, and sieves them to obtain microwave buckwheat seed powder.

[0012] S2 involves soaking peas in water, then subjecting them to high-pressure steam treatment, allowing them to stand at a low temperature, drying, grinding, and sieving to obtain high-pressure steamed pea flour.

[0013] S3 mixes and stirs together microwave-processed buckwheat seed powder, high-pressure steamed pea powder, wheat flour, gluten powder, konjac flour, inulin, and salt to obtain a mixed powder;

[0014] S4 adds water to the mixed powder to obtain dough, which is then proofed and pressed to obtain low-GI buckwheat and pea mixed grain noodles.

[0015] Furthermore, in S1, after soaking the buckwheat seeds in water, they are microwaved on medium heat for 1-9 minutes, then left to stand at 4°C, dried at 40°C for 36 hours, ground, and sieved to obtain microwaved buckwheat seed powder.

[0016] Furthermore, in S2, peas are soaked in water, then subjected to high-pressure steam treatment at 121°C for 10-30 minutes, left to stand at 4°C, dried at 40°C for 36 hours, ground, and sieved to obtain high-pressure steamed pea flour.

[0017] Furthermore, in S3, by mass fraction, the raw materials include 31% microwave-safe buckwheat grain powder, 20% high-pressure steamed pea flour, and 49% wheat flour; by mass fraction of the total raw materials, the auxiliary materials include 6%-10% wheat gluten, 4%-6% inulin, 3%-5% konjac flour, and 1% salt.

[0018] Furthermore, in S4, the obtained dough is rolled three times each under folded and unfolded conditions at roller gaps of 2, 1.4, and 1.0, respectively, to obtain low-GI buckwheat and pea mixed grain noodles.

[0019] Compared with the prior art, the present invention has at least the following beneficial effects:

[0020] This invention provides a low-GI buckwheat and pea mixed grain noodle. The raw materials include microwave-treated buckwheat grain powder and high-pressure steam-treated pea flour, which can obtain a pre-gelatinized raw material with a low GI value. After pre-gelatinization, the amount of microwave buckwheat grain powder and high-pressure steam-treated pea flour added during noodle preparation can be significantly increased compared with raw starch. The resulting buckwheat and pea mixed grain noodles can not only reduce the GI value of the noodles to a low GI level, but also increase the content of non-starch components in the noodles, such as protein, dietary fiber, flavonoids, and polyphenols, by interacting with starch or amylase to inhibit the digestion and absorption of starch, thereby further reducing the GI value of the noodles. At the same time, the addition of microwave buckwheat grain powder and high-pressure steam-treated pea flour makes up for the lack of the grain limiting amino acid lysine in traditional noodles and the beany taste of pea flour.

[0021] Furthermore, the low-GI buckwheat and pea mixed grain noodles of the present invention are compounded with gluten, inulin and konjac flour, which improves the nutritional components and sensory quality of the noodles while meeting the low-GI requirement, and delays the fluctuation of blood sugar levels in the human body after noodle consumption.

[0022] The low-GI buckwheat and pea mixed grain noodles of this invention have a GI value of less than 50. Because microwaved buckwheat seed powder and high-pressure steamed pea powder have a high content of flavonoids and polyphenols, the resulting mixed grain noodles also exhibit superior antioxidant properties. While regulating postprandial blood glucose levels, long-term consumption will have a certain effect on alleviating the occurrence of hyperglycemic complications.

[0023] This invention provides a method for preparing low-GI buckwheat and pea mixed grain noodles. The raw materials (buckwheat kernels and peas) are pregelatinized and aged to obtain pregelatinized raw materials with a low GI value. The GI value of different raw materials may vary depending on the processing method and time. This invention uses microwave pregelatinization of buckwheat because microwaves can interact with the polar groups and molecules inside the buckwheat kernels to promote starch gelatinization and reduce the protective effect of the buckwheat kernel shell. The peas are pregelatinized using high-pressure steam sterilization, which can improve the digestibility of pea starch. Then, the two pregelatinized raw materials are mixed with gluten, inulin, and konjac flour to prepare the noodles. This preparation method has low cost, short production cycle, and minimal nutrient loss. Attached Figure Description

[0024] Figure 1 Changes in the digestibility of pregelatinized buckwheat and peas, among which Figure 1 A, Figure 1 B represents the digestibility curves of buckwheat and pea starch under different pregelatinization methods. Figure 1 C Figure 1 D represents the percentage of starch types in buckwheat and peas prepared using different pregelatinization methods. Figure 1 E, Figure 1 F represents the eGI values ​​of buckwheat and peas under different pregelatinization methods. Figure 1 G, Figure 1 H represents the percentage of starch types and eGI value of buckwheat treated with microwave and peas treated with high-pressure steam at different times, respectively.

[0025] Figure 2 Images of noodles prepared from pregelatinized and ungelatinized buckwheat and peas;

[0026] Figure 3 Response surface methodology optimization for gluten, konjac flour, and inulin;

[0027] Figure 4 Example 4: Actual photos of fresh (left) and cooked (right) noodles;

[0028] Figure 5 Low-GI noodles: human blood glucose test. Detailed Implementation

[0029] The present invention can be better understood from the following embodiments. However, those skilled in the art will readily understand that the specific process conditions, material percentages, and results described in the embodiments are for illustrative purposes only and should not, and will not, limit the invention as described in the claims.

[0030] This invention provides a low-GI buckwheat and pea mixed grain noodle, the preparation method of which is as follows:

[0031] (1) Raw material pretreatment:

[0032] ① Selection of raw materials: Select high-quality buckwheat seeds and peas produced in the current year, remove empty shells, shriveled grains and impurities, and select plump grains.

[0033] ②Soaking: Soak buckwheat seeds, peas and water in a mass ratio of 1:3 for 12 hours to allow the seeds to fully absorb water.

[0034] ③ Heat treatment: Soaked buckwheat seeds were microwaved at 500W for 1-9 minutes; soaked peas were steamed at 121℃ for 10-30 minutes. The heat-treated samples were then left to stand at 4℃ for 24 hours.

[0035] ④ Drying: The sample from step ③ is laid flat on the sample stage and placed in a 40℃ drying oven for 36 hours.

[0036] ⑤ Grinding: After drying, the sample is ground and passed through an 80-mesh sieve (microwave buckwheat grains yield 70% powder, high-pressure steam peas yield 90%).

[0037] (2) Take microwave-cooked buckwheat powder, high-pressure steamed pea powder, wheat flour, gluten powder, konjac powder and inulin according to the formula and mix them evenly to obtain mixed powder;

[0038] (3) Add 30% (by weight of the mixed powder) of water to the mixed powder in step (2), mix for 1 minute at medium speed with a dough mixer, add another 20% (by weight of the mixed powder), mix for 2.5 minutes, scrape off the dough pieces stuck to the wall and rotor, switch to high speed and mix for 1 minute, then switch to low speed and mix for 1 minute.

[0039] (4) Knead the dough flakes in the dough mixer into a ball, put it in a sealed bag and let it rest for 20 minutes;

[0040] (5) Place the dough on a noodle press and fold it three times with roller spacings of 2, 1.4 and 1.0 respectively, and press it without folding it three times (for a total of 18 times). Cut the dough into low-GI buckwheat and pea mixed grain noodles with a spacing of 2mm using a rolling cutter.

[0041] Preferably, in step (1), step ③, the soaked buckwheat seeds are microwaved on medium heat for 5 minutes, and the soaked peas are steamed at 121°C for 20 minutes.

[0042] Preferably, the mixed powder includes:

[0043] raw material:

[0044] 31% Microwaveable Buckwheat Seed Powder

[0045] 20% high-pressure steamed pea flour

[0046] Wheat flour 49%

[0047] Auxiliary materials: (based on raw material cost)

[0048]

[0049] Preferred auxiliary materials: (based on raw materials)

[0050]

[0051] Example 1

[0052] This embodiment describes the pretreatment of raw materials. ① Material selection: Select high-quality buckwheat seeds and peas produced in the current year, remove empty shells, shriveled grains and impurities, and select plump grains.

[0053] ②Soaking: Soak buckwheat seeds, peas and water in a mass ratio of 1:3 for 12 hours to allow the seeds to fully absorb water.

[0054] ③ Pregelatinization and aging treatment: Soaked buckwheat seeds and peas were boiled in water for 10 minutes each. The heat-processed samples were then left to stand at 4℃ for 24 hours.

[0055] ④ Drying: The sample from step ③ is laid flat on the sample stage and placed in a 40℃ drying oven for 36 hours.

[0056] ⑤ Grinding: After drying, the sample is ground and passed through an 80-mesh sieve (microwave buckwheat grains yield 70% powder, high-pressure steam peas yield 90% powder).

[0057] In step ③ of this case, other implementations were carried out as follows: the soaked buckwheat seeds and peas were steamed for 30 minutes after the water boiled; the soaked buckwheat seeds and peas were treated with high-pressure steam at 121℃ for 20 minutes; the soaked buckwheat seeds and peas were roasted at 150℃ for 5 minutes; and the soaked buckwheat seeds and peas were microwaved on medium heat for 7 minutes.

[0058] Example 2

[0059] This embodiment describes the pretreatment of raw materials. ① Material selection: Select high-quality buckwheat seeds and peas produced in the current year, remove empty shells, shriveled grains and impurities, and select plump grains.

[0060] ②Soaking: Soak buckwheat seeds and peas in water at a mass ratio of 1:3 for 12 hours to allow the seeds to fully absorb water.

[0061] ③ Pregelatinization and aging treatment: Soaked buckwheat seeds were microwaved on medium heat for 1 minute; soaked peas were steamed at 121℃ for 10 minutes. The heat-processed samples were left to stand at 4℃ for 24 hours.

[0062] ④ Drying: The sample from step ③ is laid flat on the sample stage and placed in a 40℃ drying oven for 36 hours.

[0063] ⑤ Grinding: After drying, the sample is ground and passed through an 80-mesh sieve (microwave buckwheat grains yield 70% powder, high-pressure steam peas yield 90% powder).

[0064] In step ③ of this case, the following additional steps were performed: the soaked buckwheat seeds were microwaved on medium heat for 3 minutes; the soaked peas were steamed at 121℃ for 15 minutes; the soaked buckwheat seeds were microwaved on medium heat for 5 minutes; the soaked peas were steamed at 121℃ for 20 minutes; the soaked buckwheat seeds were microwaved on medium heat for 7 minutes; the soaked peas were steamed at 121℃ for 25 minutes; the soaked buckwheat seeds were microwaved on medium heat for 9 minutes; and the soaked peas were steamed at 121℃ for 30 minutes.

[0065] Example 3

[0066] The low-GI buckwheat, pea, and mixed grain noodle ingredients in this embodiment are composed of the following by weight percentage:

[0067] Raw materials: 31% microwave-safe buckwheat seed powder, 20% high-pressure steam-cooked pea flour, 49% wheat flour; Additives (by weight of raw materials): 1% salt, 6%, 8%, 10% wheat gluten, 4%, 5%, 6% inulin, 3%, 4%, 5% konjac flour. Response surface methodology was used to adjust the addition of wheat gluten, inulin, and konjac flour while keeping the raw materials constant, resulting in the following formulation:

[0068]

[0069]

[0070] The processing method is as follows: Take microwave-safe buckwheat seed powder, high-pressure steamed pea flour, wheat flour, salt, gluten powder, konjac flour, and inulin, mix them according to the formula and stir evenly to obtain a mixed powder; add 30% (by weight of the mixed powder) of water to the mixed powder, stir at medium speed for 1 minute with a dough mixer, add another 20% (by weight of the mixed powder), stir for 2.5 minutes, scrape off the dough pieces sticking to the walls and rotor, switch to high speed and stir for 1 minute, then switch to low speed and stir for 1 minute. Knead the dough flakes in the dough mixer into a ball, put it in a sealed bag and let it rest for 20 minutes; place the dough on a pasta machine, fold it three times with roller spacings of 2, 1.4, and 1.0, and press it without folding it three times each (a total of 18 presses), and cut it into low-GI buckwheat and pea mixed grain noodles with a 2mm spacing cutter.

[0071] Example 4

[0072] The low-GI buckwheat, pea, and mixed grain noodle ingredients in this embodiment are composed of the following by weight percentage:

[0073] Raw materials: 31% microwave-safe buckwheat grain powder, 20% high-pressure steam-made pea flour, 49% wheat flour; auxiliary materials (by weight of raw materials): 10% gluten powder, 4% inulin, 4% konjac flour, 1% salt. The processing method is similar to that in Example 3.

[0074] The low-GI buckwheat and pea mixed grain noodles made with this formula have a more uniform color distribution and a more complete shape. The GI value was measured to be 46.9 < 55 using the WS / T652—2019 standard, which meets the international standard for low-GI foods.

[0075] To further verify the beneficial effects of the present invention, the applicant conducted numerous experiments, as detailed below:

[0076] (1) Samples from Examples 1, 2, and 3 were screened using in vitro digestion. The specific experimental method is as follows: 50 mg of sample was accurately weighed and dissolved in 20 mL of sodium acetate buffer (0.2 M, pH 6.0). After equilibration at 37°C for 30 min, it was mixed with 5 mL of enzyme suspension (prepared by mixing 20 mg of porcine pancreatic α-amylase and 5.6 μL of amylase with 5 mL of CH3COONa solution), and then continuously shaken in a water bath shaker (37°C, 200 rpm). At regular intervals (0, 10, 20, 30, 60, 90, 120, 150, 180 min), 500 μL of the hydrolysate was taken out and quickly placed in boiling water (5 min) to terminate digestion. Subsequently, the mixture was centrifuged at 10000 rpm for 5 min, and the glucose content in the supernatant was measured using a Biosensors analyzer (S-10, Sieman Technology Co., Ltd., Shenzhen, China). The contents of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) were determined using the following formula:

[0077] RDS%=(G20-G0)*0.9 / TS*100 (1)

[0078] SDS%=(G120-G20)*0.9 / TS*100 (2)

[0079] RS%=(TS-(G120-0)*0.9) / TS*100 (3)

[0080] Where RDS, SDS, and RS represent rapidly digestible starch, slowly digestible starch, and resistant starch, respectively; TS represents resistant starch; G0, G20, and G120 represent the number of milligrams of glucose released after hydrolysis for 0, 20, and 120 minutes, respectively; and 0.9 (162 / 180) is the coefficient for the conversion of free glucose into starch.

[0081] Fitting first-order dynamics: C t =C ∞ (1-e -kt ), where C∞ is the starch hydrolysis rate at the end of digestion; t is the digestion time; and k is the starch digestion rate coefficient.

[0082] Estimated glycemic index: eGI = 39.71 + 0.549 * HI, where the hydrolysis index (HI) is the percentage of the area under the starch hydrolysis curve (AUC) of the test substance relative to the corresponding glucose AUC.

[0083] Digestion characteristics of various processed raw material powders, such as Figure 1 As shown, from Figure 1 A, Figure 1From B, it can be seen that buckwheat and pea starch did not reach their maximum digestibility at 180 minutes, making them incomparable to pregelatinized powder; from Figure 1 C~ Figure 1 The H sample showed that buckwheat seeds treated with microwave medium heat for 5 minutes and peas treated with high-pressure steam at 121℃ for 20 minutes had a low glycemic index and could be used as raw materials for noodle production.

[0084] like Figure 2 The images show noodles made with a formula of buckwheat flour: pea flour: wheat flour = 31:20:49 and noodles made with microwaved buckwheat grain powder: high-pressure steamed pea flour: wheat flour = 31:20:49, respectively. It is evident that noodles prepared with higher amounts of buckwheat flour and pea flour cannot be shaped, while noodles made with the pregelatinized powder of this invention can still be shaped even with higher amounts. This indicates that pregelatinizing buckwheat and pea flour can significantly increase their addition amounts in noodle preparation.

[0085] Therefore, this invention adds 51% cooked compound powder and some improvers to make noodles, in order to reduce the GI value of noodles to a low GI level and improve the nutritional and sensory value of the product, meet consumer demand, and delay the fluctuation of blood sugar levels after dietary intake.

[0086] Response surface methodology was used to optimize the addition amounts of gluten, inulin, and konjac flour in Example 3, and the results were analyzed as follows: Figure 3 As shown, the optimal amount of excipients added is 10% wheat gluten, 4% inulin, and 4% konjac flour.

[0087] The product obtained in Example 4 is as follows Figure 4 As shown in Table 1, the chemical composition of the noodles was determined. The present invention has a high content of non-starch components (protein, dietary fiber, flavonoids, polyphenols, etc.), which can inhibit starch digestion and absorption by interacting with starch or amylase. The high content of flavonoids and polyphenols also demonstrates its superior antioxidant properties. Lysine, as a limiting amino acid in cereals, is compensated for by the combined use of buckwheat seeds and peas. Twelve evaluators were invited to conduct sensory evaluation of the noodles. The evaluation criteria and scores are shown in Table 2. The noodles have a slightly dark color, which is related to the addition of buckwheat. There are small holes left by some small particles dissolving into the broth, indicating a lack of smoothness on the cooked noodle surface. Other indicators show good acceptability. The overall score of the noodles is >80, which is at a relatively high level.

[0088] Table 1 Basic Chemical Components of Noodles

[0089]

[0090] Note: mgRT / g and mgGAE / g represent mg ​​rutin equivalent and mg gallic acid equivalent, respectively.

[0091] Table 2 Sensory Evaluation Table for Noodles

[0092]

[0093]

[0094] The glycemic index (GI) of noodles was determined using the standard WS / T 652—2019. The blood glucose changes within 2 hours after human consumption of glucose, ordinary wheat noodles, and this product are shown below. Figure 5 As shown, it can be clearly seen that the blood sugar rise is gradual after consuming this low-GI noodle. According to the formula in standard WS / T 652—2019, the GI value of this noodle is 46.95±8.73, which is significantly lower than the GI value of wheat noodles (81.7±5.68).

[0095] The above experimental results confirm that the present invention is a low-GI buckwheat and pea mixed grain noodle with a GI value of 46.9, good quality, which can regulate postprandial blood glucose levels and alleviate complications such as hyperglycemia and hypertension.

[0096] The above embodiments are merely illustrative examples for clear explanation and are not intended to limit the implementation. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations. However, obvious variations or modifications derived therefrom are still within the scope of protection of this invention.

Claims

1. A method for preparing low-GI buckwheat and pea mixed grain noodles, characterized in that, The specific steps are as follows: S1 Soak buckwheat seeds in water, microwave on medium heat for 1-9 minutes, let stand at 4℃, dry at 40℃ for 36 hours, grind, and sieve to obtain microwave buckwheat seed powder. S2 soaks peas in water, then treats them with high-pressure steam at 121℃ for 10-30 minutes, lets them stand at 4℃, dries them at 40℃ for 36 hours, grinds them, and sieves them to obtain high-pressure steamed pea flour. S3 mixes and stirs together microwave-processed buckwheat seed powder, high-pressure steamed pea powder, wheat flour, gluten powder, konjac flour, inulin, and salt to obtain a mixed powder; S4 adds water to the mixed powder and mixes to obtain dough. After maturing, it is pressed to obtain low-GI buckwheat and pea mixed grain noodles. By mass fraction, the ingredients consist of 31% microwave-safe buckwheat kernel powder, 20% high-pressure steamed pea flour, and 49% wheat flour. Based on the mass fraction of the total raw materials, it includes 6%-10% wheat gluten, 4%-6% inulin, 3%-5% konjac flour and 1% salt.

2. The method for preparing low-GI buckwheat and pea mixed grain noodles according to claim 1, characterized in that, In S4, the obtained dough is rolled three times each under folded and unfolded conditions at roller gaps of 2, 1.4, and 1.0 to obtain low-GI buckwheat and pea mixed grain noodles.

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