A method for preparing low-GI special dietary noodles

Abstract

This invention discloses a method for preparing low-GI special dietary noodles, belonging to the field of special dietary food development. This invention screens negatively charged dietary polysaccharides and constructs a tightly packed quaternary network structure based on amylose, oleic acid, protein, and dietary polysaccharides. It prepares an amylose-oleic acid complex (complex 1) and a complex 1-protein ternary network (complex 2) stepwise, and then regulates the cooking process to form a complex 2-dietary polysaccharide quaternary network (complex). This invention significantly reduces the GI value of the noodles and improves their texture.

Description

Technical Field

[0001] This invention relates to a method for preparing low-GI special dietary noodles, belonging to the field of special dietary food development. Background Technology

[0002] The glycemic index (GI) reflects the postprandial blood glucose response after food intake and is an important indicator for quantitative evaluation of food. Foods can be divided into three categories: low (<55), medium (55-70), and high (>70) GI. Among them, low GI foods have the advantages of strong satiety and stable postprandial blood glucose and insulin levels.

[0003] Noodles are a particularly important staple food, simple to prepare and rich in nutrients, making them popular with consumers. However, traditional noodles have a rapid starch digestion rate and are classified as a high-GI food. Therefore, developing low-GI noodles could be a suitable dietary option for people trying to lose weight or with abnormal glucose metabolism.

[0004] The conventional low-GI noodle production process involves pre-preparing resistant starch and then compounding it into flour. Boiling is a necessary step for the noodles to become edible. During this hydrothermal process, starch gelatinization destroys the resistant starch, leading to faster starch digestion and a higher GI value. Typically, to ensure a low GI, a large amount of resistant starch needs to be added; however, the presence of large amounts of resistant starch results in a lack of gluten protein, causing the noodles to become misshapen, break, become mushy in the broth, and have a poor texture.

[0005] Currently, no literature mentions how to control the noodle-making process and cooking conditions to prepare low-GI special dietary noodles. Summary of the Invention

[0006] [Technical Issues]

[0007] Regular noodles have a high glycemic index (GI).

[0008] Low-GI noodles have problems with texture and appearance due to their high resistant starch content.

[0009] [Technical Solution]

[0010] To address the aforementioned issues, this invention constructs a tightly packed quaternary network structure based on amylose, oleic acid, protein, and negatively charged dietary polysaccharides. This is achieved by sequentially preparing an amylose-oleic acid complex (complex 1), a complex 1-protein ternary network (complex 2), and then controlling the cooking process to form a complex 2-dietary polysaccharide quaternary network (complex). This invention significantly reduces the GI value of noodles and improves their texture.

[0011] Specifically, this invention first gelatinizes amylose and then combines it with oleic acid to form complex 1 (amylose-oleic acid complex); then, gluten protein (vitamin gluten) is added to the system and cooled to room temperature. At this time, due to electrostatic interaction, the positively charged residues of the protein bind to the negatively charged hydrophilic ends of the fatty acid (oleic acid) to form a tightly structured complex 2 (amylose-oleic acid-gluten protein complex); then, wheat flour is added to the obtained complex to make a resistant dough (filling), which is then wrapped in dough (skin) containing dietary polysaccharides and shaped after repeated folding and rolling; finally, the cooking process is controlled so that the negatively charged dietary polysaccharides bind the ternary system at low temperature and bind firmly with the protein through electrostatic interaction. With a specific rapid cooling program, the starch tends to form a network structure rather than a double helix structure, forming a more stable and tightly structured complex 3 in the noodles, that is, a low-GI special dietary noodle is prepared.

[0012] The first objective of this invention is to provide a method for preparing low-GI special dietary noodles, comprising the following steps:

[0013] (1) Preparation of complex 1:

[0014] Amylose was dispersed in water and gelatinized; then oleic acid was added for inclusion to obtain complex 1.

[0015] (2) Preparation of complex 2:

[0016] Add gluten powder to complex 1 and centrifuge to remove the supernatant to obtain complex 2;

[0017] (3) Preparation of compound dough (filling):

[0018] Mix complex 2 and wheat flour evenly, add water, knead the dough, and let it mature to obtain a complex dough that is free of raw flour and has a smooth surface;

[0019] (4) Preparation of dietary polysaccharide dough (skin):

[0020] Dietary polysaccharides and wheat flour are mixed, water is added, the dough is kneaded, and the mixture is allowed to mature to obtain a smooth, non-raw flour-free dietary polysaccharide dough; wherein the dietary polysaccharides are negatively charged dietary polysaccharides.

[0021] (5) Rolling and cutting:

[0022] Using compound dough as filling and dietary polysaccharide dough as dough, the dough is rolled and shaped in the manner of wrapping the filling, and then cut into noodles;

[0023] (6) Cooking:

[0024] Place the noodles in water and cook at a low temperature of 45-55℃ for 1.5-2.5 minutes. Then, rapidly increase the temperature to 100℃ within 1-3 minutes and cook for 4-6 minutes. Finally, rapidly decrease the temperature to 20-30℃ within 2-4 minutes and maintain this temperature for 2-4 minutes to obtain low-GI special dietary noodles.

[0025] In one embodiment of the present invention, the special dietary noodles comprise, by weight percentage: 8%-10% wheat gluten, 8%-10% amylose, 4%-6% oleic acid, 0.5%-1% dietary polysaccharides, and the remainder being wheat flour, totaling 100%.

[0026] In one embodiment of the present invention, the mass ratio of wheat flour to amylose in the complex dough (filling) is 1:1.

[0027] In one embodiment of the present invention, the amylose in step (1) can be obtained by pullulanase debranching or extracted from starch, and the sources include but are not limited to algal starch, potato starch, high amylose, cereal starch, legume starch, etc.

[0028] In one embodiment of the present invention, the mass ratio of amylose to water in step (1) is 1:15-25.

[0029] In one embodiment of the present invention, the gelatinization in step (1) is carried out by stirring at 150-300 rpm for 20-30 minutes in a boiling water bath.

[0030] In one embodiment of the present invention, the inclusion process in step (1) involves stirring and incorporating at 70-80°C and 150-300 rpm for 80-90 minutes.

[0031] In one embodiment of the present invention, the compounding in step (2) is carried out by stirring at 150-200 rpm and naturally cooling to room temperature (20-30°C).

[0032] In one embodiment of the present invention, the centrifugation in step (2) is performed at 4000-6000 rpm for 5-15 min.

[0033] In one embodiment of the present invention, the dietary polysaccharide in step (4) is one or more of Chlorella polysaccharide, carrageenan, and xanthan gum.

[0034] In one embodiment of the present invention, the chlorella polysaccharide in step (4) is extracted from chlorella, and the extraction method includes, but is not limited to, water extraction and alcohol extraction.

[0035] In one embodiment of the present invention, the amount of water added in steps (3) and (4) is 20%-40% of the mass of the mixed powder.

[0036] In one embodiment of the present invention, the dough kneading time in steps (3) and (4) is more than 30 minutes.

[0037] In one embodiment of the present invention, the curing in steps (3) and (4) is curing at 25-35°C for 20-30 minutes.

[0038] In one embodiment of the present invention, the number of times the dough is pressed in step (5) is 5-7 times, and the dough is folded in half 2-3 times after each pressing.

[0039] In one embodiment of the present invention, the cooking process in step (6) is as follows: the initial temperature is 50°C, and the temperature is kept constant for 2 minutes. The temperature is then increased to 100°C within 2 minutes and kept constant for 5 minutes. Subsequently, the temperature is decreased to 30°C within 3 minutes and kept constant for 3 minutes.

[0040] The second objective of this invention is to prepare special dietary noodles using the method described herein.

[0041] A third objective of this invention is to provide a method for reducing the glycemic index of noodles, comprising the following steps:

[0042] (1) Preparation of complex 1:

[0043] Amylose was dispersed in water and gelatinized; then oleic acid was added for inclusion to obtain complex 1.

[0044] (2) Preparation of complex 2:

[0045] Add gluten powder to complex 1 and centrifuge to remove the supernatant to obtain complex 2;

[0046] (3) Preparation of compound dough (filling):

[0047] Mix complex 2 and wheat flour evenly, add water, knead the dough, and let it mature to obtain a complex dough that is free of raw flour and has a smooth surface;

[0048] (4) Preparation of dietary polysaccharide dough (skin):

[0049] Dietary polysaccharides and wheat flour are mixed, water is added, the dough is kneaded, and the mixture is allowed to mature to obtain a smooth, non-raw flour-free dietary polysaccharide dough; wherein the dietary polysaccharides are negatively charged dietary polysaccharides.

[0050] (5) Rolling and cutting:

[0051] Using compound dough as filling and dietary polysaccharide dough as dough, the dough is rolled and shaped in the manner of wrapping the filling, and then cut into noodles;

[0052] (6) Cooking:

[0053] Place the noodles in water and cook at 45-55℃ for 1.5-2.5 minutes. Rapidly raise the temperature to 100℃ within 1-3 minutes and cook for 4-6 minutes. Rapidly cool the temperature to 20-30℃ within 2-4 minutes and maintain the temperature for 2-4 minutes to obtain low-GI special dietary noodles.

[0054] The fourth objective of this invention is to provide a method for preparing low-GI special dietary noodles by controlling the noodle-making process and cooking conditions, comprising the following steps:

[0055] (1) Preparation of complex 1:

[0056] Amylose was dispersed in water and gelatinized; then oleic acid was added for inclusion to obtain complex 1.

[0057] (2) Preparation of complex 2:

[0058] Add gluten powder to complex 1 and centrifuge to remove the supernatant to obtain complex 2;

[0059] (3) Preparation of compound dough (filling):

[0060] Mix complex 2 and wheat flour evenly, add water, knead the dough, and let it mature to obtain a complex dough that is free of raw flour and has a smooth surface;

[0061] (4) Preparation of dietary polysaccharide dough (skin):

[0062] Dietary polysaccharides and wheat flour are mixed, water is added, the dough is kneaded, and the mixture is allowed to mature to obtain a smooth, non-raw flour-free dietary polysaccharide dough; wherein the dietary polysaccharides are negatively charged dietary polysaccharides.

[0063] (5) Rolling and cutting:

[0064] Using compound dough as filling and dietary polysaccharide dough as dough, the dough is rolled and shaped in the manner of wrapping the filling, and then cut into noodles;

[0065] (6) Cooking:

[0066] Place the noodles in water and cook at 45-55℃ for 1.5-2.5 minutes. Rapidly raise the temperature to 100℃ within 1-3 minutes and cook for 4-6 minutes. Rapidly cool the temperature to 20-30℃ within 2-4 minutes and maintain the temperature for 2-4 minutes to obtain low-GI special dietary noodles.

[0067] [Beneficial Effects]

[0068] (1) This invention uses gluten protein (vitamin gluten) as a medium. It first prepares a complex 1 by encapsulating oleic acid with amylose, and then adds gluten protein (the main component of vital gluten) to form a tightly structured complex 2. At this point, the protein can bind with the negatively charged dietary polysaccharides in the dough through electrostatic interactions. Under the control of the cooking process, a more stable and tightly structured complex is formed, significantly enhancing its resistance to digestion. This method not only reduces the GI value while cooking the noodles but also improves the texture and mouthfeel to some extent.

[0069] (2) This invention employs a cooking process including low-temperature constant temperature, rapid heating, boiling water cooking, and rapid cooling. During the low-temperature constant temperature process, negatively charged dietary polysaccharides bind the ternary system and bind to proteins through electrostatic interactions, maintaining system stability and providing reaction conditions. Rapid heating and boiling water cooking further regulate the system structure. During rapid cooling, starch tends to form a network rather than a double helix structure, resulting in a more stable and compact quaternary network structure within the noodles. If cooling is too rapid, it may lead to excessively large pores and a loose structure. If cooling is too slow, the starch in the noodles will undergo significant retrogradation, tending to crystallize, and its resistance to digestion is not as good as that of the quaternary network structure.

[0070] (3) Compared with low-GI noodles made by conventional methods, the present invention effectively avoids the destructive effect of resistant starch during the cooking process to a certain extent, and can also make positive use of the hydrothermal conditions provided by the cooking process.

[0071] (4) The low-GI noodles prepared by the method of the present invention have an resistant starch content of 67%, a glycemic index of about 54, and good sensory quality.

[0072] (5) The method of the present invention has a short production cycle, high production efficiency, low cost, and is easy to scale up for industrial production. Attached Figure Description

[0073] Figure 1 The images show actual pictures of noodles prepared in Example 1 and Comparative Example 16; where a is Example 1 and b is Comparative Example 16.

[0074] Figure 2 The images show top views of the noodle soup corresponding to the noodles prepared in Example 1 and Comparative Example 16, reflecting the degree of turbidity; where a is Example 1 and b is Comparative Example 16.

[0075] Figure 3 The images show front views of the noodle soup corresponding to the noodles prepared in Example 1 and Comparative Example 16, reflecting the breakage of the noodles; where a is Example 1 and b is Comparative Example 16. Detailed Implementation

[0076] 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.

[0077] Test method:

[0078] 1. Digestibility performance testing:

[0079] Drain the cooked noodles, pat them dry with kitchen paper, weigh them, calculate the moisture content, and then blend them into a paste using a high-speed blender.

[0080] Weigh 200 mg of sample (dry weight) into a 50 mL centrifuge tube, add 2 mL of water, mix well, and place in a 37°C constant temperature water bath with shaking (160 r / min). Add 4 mL of pepsin solution (containing 0.5 g pepsin (≥250 U / mg) dispersed in 100 mL of 0.05 mol / L hydrochloric acid solution) and react for 30 min. Then, add 10 glass beads and 2 mL of sodium acetate solution (pH = 5.2, 0.5 mol / L) to each test centrifuge tube and continue shaking for 30 min. Next, add 2 mL of mixed enzyme solution (4.5 g trypsin (8×USP) dispersed in 40 mL of water, shaken for 10 min, then centrifuged at 5000 rpm and 25℃ for 10 min; take 27 mL of supernatant and mix it with 3.2 mL of glucoamylase (260 U / mL)). Hydrolyze for 0, 10, 20, 30, 45, 60, 90, 120, 150, and 180 min, then take 0.1 mL of the solution and add it to 0.9 mL of 90% ethanol aqueous solution to inactivate the enzyme. Centrifuge at 10000 rpm for 5 min, then take the supernatant. Use water without the sample as a blank sample. Determine the glucose content using a glucose oxidase kit (GOD-POD). Each sample is measured in triplicate, and the average value is taken.

[0081] The resistant starch content is the sum of the slow-digesting starch (SDS) and resistant starch (RS) content.

[0082] The specific calculation formula is as follows:

[0083] RDS(%) = (G 20 -G0)×0.9×100 / TS

[0084] SDS(%) = (G 120 -G 20 )×0.9×100 / TS

[0085] RS (%) = 1 - RDS (%) - SDS (%)

[0086] Where: G0—free glucose content in the sample (mg); G 20 —The amount of glucose produced after 20 minutes of hydrolysis (mg); G 120— Glucose content (mg) produced after hydrolysis for 120 min; TS — Total starch content (mg) of the sample.

[0087] 2. Glycemic index measurement:

[0088] A starch hydrolysis curve was plotted with starch hydrolysis rate on the ordinate and time on the abscissa, following a first-order reaction equation. The area under the curve (AUC) was calculated to obtain the starch hydrolysis index (HI) of the sample, and then the predicted glycemic index (GI) of the noodles was obtained according to the calculation formula.

[0089] The formula is as follows:

[0090] HI = AUC 样品 / AUC 白面包 ×100%

[0091] GI = 0.862HI + 8.192

[0092] Where: AUC 样品 The area under the starch hydrolysis curve of the test sample; AUC 白面包 The integral area under the starch hydrolysis curve of white bread is given.

[0093] 3. Sensory evaluation:

[0094] A sample of 30 people was selected, and the noodles were anonymously distributed to sensory evaluators in a certain order for scoring.

[0095] The sensory evaluation criteria are shown in Table 1:

[0096] Table 1. Evaluation criteria for sensory assessment of low-GI noodles

[0097]

[0098] Raw materials used in the examples:

[0099] Amylose: High amylose corn starch (amylose content: 72g / 100g), purchased from Beijing Quanyinxiangyu Biotechnology Co., Ltd.;

[0100] Oleic acid: food grade, purity ≥99%;

[0101] Wheat flour: food grade, commercially available;

[0102] Vital gluten: food grade, commercially available;

[0103] Xanthan gum: Food grade, commercially available;

[0104] Carrageenan: Food grade, commercially available;

[0105] The preparation method of Chlorella polysaccharide is as follows:

[0106] Weigh out Chlorella powder and add it to deionized water at a ratio of 1:20 (m / v, mg / mL). Heat in a water bath at 80℃ for 3 hours. Then centrifuge at 3500 r / min for 5 minutes. Combine the supernatants and concentrate them to 1 / 3 volume under reduced pressure at 55℃. Add 4 volumes of anhydrous ethanol to the concentrate and precipitate overnight at 4℃. Centrifuge at 3500 r / min for 5 minutes, collect the precipitate, and freeze-dry to obtain crude Chlorella polysaccharide.

[0107] Example 1

[0108] A method for preparing low-GI special dietary noodles includes the following steps:

[0109] (1) Preparation of complex 1:

[0110] Amylose was dispersed in water to form a suspension at a mass ratio of 1:20. The suspension was heated and stirred in a boiling water bath at 200 rpm for 30 min until the amylose was gelatinized, resulting in gelatinized amylose. Oleic acid was then added to the gelatinized amylose and stirred at 75°C and 200 rpm for 90 min to encapsulate it with amylose, resulting in complex 1.

[0111] (2) Preparation of complex 2:

[0112] Add gluten powder to complex 1 and stir continuously at 200 rpm until cooled to room temperature for compounding. Centrifuge at 5000 rpm for 10 min to remove the supernatant to obtain complex 2.

[0113] (3) Preparation of compound dough (filling):

[0114] Mix complex 2 and wheat flour evenly, place in a dough mixer, add water (20% of the total mass of complex and wheat flour), knead for 30 minutes to obtain dough; place the dough in a sealed plastic bag and mature in a 30℃ constant temperature incubator for 25 minutes to obtain a complex dough without raw flour and with a smooth surface.

[0115] (4) Preparation of xanthan gum dough (skin):

[0116] Mix xanthan gum and wheat flour, place them in a dough mixer, add water (30% of the total mass of xanthan gum and wheat flour), and knead for 30 minutes to obtain dough; place the dough in a sealed plastic bag and mature in a 30°C constant temperature incubator for 25 minutes to obtain xanthan gum dough with no raw flour and a smooth surface.

[0117] (5) Rolling and cutting:

[0118] Using compound dough as filling and xanthan gum dough as dough, the dough is rolled and shaped in a dough-wrapping-filling machine, with the dough being rolled 5 times. After each rolling, the dough is folded twice and then cut into noodles.

[0119] (6) Cooking:

[0120] Place the noodles in a rice cooker and cook them according to a specially set program. The program is as follows: initial temperature 50℃, maintain constant temperature for 2 minutes, increase temperature to 100℃ within 2 minutes, maintain constant temperature for 5 minutes, then decrease temperature to 30℃ within 3 minutes, and maintain constant temperature for 3 minutes; low-GI special dietary noodles are obtained.

[0121] The special dietary noodles contain, by weight percentage: 10% wheat gluten, 10% amylose, 6% oleic acid, 0.5% xanthan gum, 10% wheat flour in step (3), and 63.5% wheat flour in step (4), for a total of 100%.

[0122] Example 2

[0123] A method for preparing low-GI special dietary noodles includes the following steps:

[0124] (1) Preparation of complex 1:

[0125] Amylose and water were dispersed in water to form a suspension at a mass ratio of 1:15. The suspension was heated and stirred in a boiling water bath at 300 rpm for 25 min until the amylose was gelatinized, and then oleic acid was added to the gelatinized amylose and stirred at 70℃ and 300 rpm for 85 min to encapsulate it with amylose, thus obtaining complex 1.

[0126] (2) Preparation of complex 2:

[0127] Add gluten powder to complex 1 and stir continuously at 300 rpm until cooled to room temperature for compounding. Centrifuge at 4000 rpm for 15 min to remove the supernatant to obtain complex 2.

[0128] (3) Preparation of compound dough (filling):

[0129] Mix complex 2 and wheat flour evenly, place in a dough mixer, add water (40% of the total mass of complex and wheat flour), knead for 30 minutes to obtain dough; place the dough in a sealed plastic bag and mature in a 25℃ constant temperature incubator for 30 minutes to obtain a complex dough without raw flour and with a smooth surface.

[0130] (4) Preparation of xanthan gum dough (skin):

[0131] Mix xanthan gum and wheat flour, place them in a dough mixer, add water (20% of the total mass of xanthan gum and wheat flour), and knead for 30 minutes to obtain dough; place the dough in a sealed plastic bag and mature in a 25°C constant temperature incubator for 30 minutes to obtain xanthan gum dough with no raw starch and a smooth surface.

[0132] (5) Rolling and cutting:

[0133] Using compound dough as filling and xanthan gum dough as dough, the dough is rolled and shaped in a dough-filling machine, with the dough rolled 5 times. After each rolling, the dough is folded 3 times and then cut into noodles.

[0134] (6) Cooking:

[0135] Place the noodles in a rice cooker and cook them according to a specially set program. The program is as follows: initial temperature 45℃, maintain constant temperature for 2.5 minutes, increase temperature to 100℃ within 3 minutes, maintain constant temperature for 4 minutes, then decrease temperature to 20℃ within 2 minutes, and maintain constant temperature for 4 minutes; thus obtaining low-GI special dietary noodles.

[0136] The special dietary noodles contain, by weight percentage: 9% wheat gluten, 9% amylose, 5% oleic acid, 0.8% xanthan gum, 9% wheat flour in step (3), and 67.2% wheat flour in step (4), for a total of 100%.

[0137] Example 3

[0138] A method for preparing low-GI special dietary noodles includes the following steps:

[0139] (1) Preparation of complex 1:

[0140] Amylose was dispersed in water to form a suspension at a mass ratio of 1:25 to amylose. The suspension was heated and stirred at 150 rpm for 20 min in a boiling water bath until the amylose was gelatinized, and then oleic acid was added to the gelatinized amylose. The mixture was stirred at 80 °C and 150 rpm for 80 min to encapsulate the amylose, thus obtaining complex 1.

[0141] (2) Preparation of complex 2:

[0142] Add gluten powder to complex 1 and stir continuously at 150 rpm until cooled to room temperature for compounding. Centrifuge at 6000 rpm for 5 min to remove the supernatant to obtain complex 2.

[0143] (3) Preparation of compound dough (filling):

[0144] Mix complex 2 and wheat flour evenly, place in a dough mixer, add water (20% of the total mass of complex and wheat flour), knead for 40 minutes to obtain dough; place the dough in a sealed plastic bag and mature in a 35℃ constant temperature incubator for 20 minutes to obtain a complex dough without raw flour and with a smooth surface.

[0145] (4) Preparation of xanthan gum dough (skin):

[0146] Mix xanthan gum and wheat flour, place them in a dough mixer, add water (40% of the total mass of xanthan gum and wheat flour), and knead for 30 minutes to obtain dough; place the dough in a sealed plastic bag and mature in a 35℃ constant temperature incubator for 20 minutes to obtain xanthan gum dough with no raw flour and a smooth surface.

[0147] (5) Rolling and cutting:

[0148] Using compound dough as filling and xanthan gum dough as dough, the dough is rolled and shaped in a dough-filling machine, with the dough rolled 7 times. After each rolling, the dough is folded twice and then cut into noodles.

[0149] (6) Cooking:

[0150] Place the noodles in a rice cooker and cook them according to a specially set program. The program is as follows: initial temperature 55℃, maintain constant temperature for 1.5 minutes, increase temperature to 100℃ within 1 minute, maintain constant temperature for 6 minutes, then decrease temperature to 30℃ within 2 minutes, and maintain constant temperature for 2 minutes; low-GI special dietary noodles are obtained.

[0151] The special dietary noodles contain, by weight percentage: 8% wheat gluten, 8% amylose, 4% oleic acid, 1% xanthan gum, 8% wheat flour in step (3), and 71% wheat flour in step (4), for a total of 100%.

[0152] Comparative Example 1

[0153] In Example 1, xanthan gum was replaced with electrically neutral agarose, while other steps remained the same as in Example 1, resulting in noodles.

[0154] Comparative Example 2

[0155] In Example 1, xanthan gum was replaced with positively charged chitosan, while all other aspects remained the same as in Example 1, resulting in noodles.

[0156] Comparative Example 3

[0157] The xanthan gum in Example 1 was omitted, and the amount of wheat flour in step (4) was adjusted to 64%, while the rest remained the same as in Example 1, to obtain noodles.

[0158] Comparative Example 4

[0159] The step of oleic acid and inclusion in step (1) of Example 1 is omitted. The amount of wheat flour in step (4) is adjusted to 69.5%, while the rest remains the same as in Example 1, and noodles are obtained.

[0160] Comparative Example 5

[0161] The amount of oleic acid in Example 1 was adjusted to 1%, and the amount of wheat flour in step (4) was adjusted to 68.5%. The rest remained the same as in Example 1, and noodles were obtained.

[0162] Comparative Example 6

[0163] The amount of oleic acid in Example 1 was adjusted to 10%, and the amount of wheat flour in step (4) was adjusted to 59.5%. The rest remained the same as in Example 1, and noodles were obtained.

[0164] Comparative Example 7

[0165] Adjust step (6) of Example 1 as follows:

[0166] Cook the noodles directly in boiling water for 10 minutes;

[0167] Everything else remains the same as in Example 1, resulting in noodles.

[0168] Comparative Example 8

[0169] Adjust step (6) of Example 1 as follows:

[0170] Place the noodles in a rice cooker and cook them according to a specially set program. The program is as follows: initial temperature 50℃, maintain constant temperature for 2 minutes, increase temperature to 100℃ within 2 minutes, maintain constant temperature for 5 minutes, then decrease temperature to 0℃ within 1 minute, and maintain constant temperature for 3 minutes.

[0171] Everything else remains the same as in Example 1, resulting in noodles.

[0172] The obtained noodles were subjected to performance testing, and the test results are as follows:

[0173] The results showed that the noodles had a loose structure and were easy to break.

[0174] Comparative Example 9

[0175] Adjust step (6) of Example 1 as follows:

[0176] Place the noodles in a rice cooker and cook them according to a specially set program. The program is as follows: initial temperature 50℃, maintain constant temperature for 2 minutes, increase temperature to 100℃ within 2 minutes, maintain constant temperature for 5 minutes, then decrease temperature to 30℃ within 5 minutes, and maintain constant temperature for 3 minutes.

[0177] Everything else remains the same as in Example 1, resulting in noodles.

[0178] The obtained noodles were subjected to performance testing, and the test results are as follows:

[0179] The results showed that the resistant starch content was less than 60%, which did not meet the requirements.

[0180] Comparative Example 10

[0181] The amount of amylose in Example 1 was adjusted to 20%, and the amount of wheat flour in step (4) was adjusted to 53.5%. Other steps remained the same as in Example 1, and noodles were obtained.

[0182] Comparative Example 11

[0183] Noodles are made directly from 100% wheat flour.

[0184] Comparative Example 12

[0185] Noodles are prepared using amylose.

[0186] The results showed that the noodles were severely lacking in gluten protein and could not be shaped; after cooking, the noodles became very mushy in the soup.

[0187] Comparative Example 13

[0188] According to conventional low-GI noodle preparation methods: resistant starch and dietary fiber are directly incorporated into the noodles, or whole-grain starch is used to prepare the noodles; specifically:

[0189] According to the following mass percentages: Amomum villosum powder 2.98%, Astragalus membranaceus powder 3.08%, white hyacinth bean powder 3%, high amylose corn starch 9.02%, wheat gluten powder 6.02%, and the remainder is wheat flour, totaling 100%; noodles are prepared.

[0190] The results showed that the noodles were of poor quality after cooking, and the heat-sensitive, indigestible starch was easily lost.

[0191] Comparative Example 14

[0192] Steps (3) and (4) of Example 1 are combined as follows:

[0193] Mix the compound, wheat flour, and xanthan gum evenly, place them in a dough mixer, add water (20% of the total mass of the compound, wheat flour, and xanthan gum), and knead for 30 minutes to obtain dough; place the dough in a sealed plastic bag and mature it in a 30°C constant temperature incubator for 25 minutes to obtain a smooth dough without raw flour.

[0194] Everything else remains the same as in Example 1, resulting in noodles.

[0195] Comparative Example 15

[0196] Adjust steps (1) and (2) of Example 1 as follows:

[0197] Amylose, gluten, and water were dispersed in water to form a suspension at a mass ratio of 1:1:20. The suspension was then heated and stirred in a boiling water bath at 200 rpm for 30 minutes until the starch gelatinized, thus obtaining gelatinized starch.

[0198] Oleic acid was then added to the gelatinized starch, and the mixture was stirred at 75°C and 200 rpm for 90 minutes to encapsulate the starch, thus obtaining the complex.

[0199] Everything else remains the same as in Example 1, resulting in noodles.

[0200] Comparative Example 16

[0201] A method for preparing noodles includes the following steps:

[0202] According to the mass percentage, 40% high amylose, 10% wheat gluten, and 50% wheat flour are placed in a dough mixer, water (30% of the total flour content) is added, and the dough is kneaded for 30 minutes to obtain the dough.

[0203] Place the dough in a sealed plastic bag and mature it in a 35℃ constant temperature incubator for 20 minutes to obtain a smooth dough without raw flour.

[0204] Place the dough into a pasta machine for rolling and shaping. Roll the dough 7 times. After each rolling, fold the dough twice and then cut it into noodles.

[0205] Place the noodles in a rice cooker and cook them according to a specially set program. The program is as follows: initial temperature 50℃, maintain constant temperature for 2 minutes, increase temperature to 100℃ within 2 minutes, maintain constant temperature for 5 minutes, then decrease temperature to 30℃ within 3 minutes, and maintain constant temperature for 3 minutes; the noodles are then obtained.

[0206] The noodles obtained in the examples and comparative examples were subjected to performance tests, and the test results are as follows:

[0207] The noodles and soup prepared in Example 1 and Comparative Example 16 are as follows: Figures 1-3 ;

[0208] from Figures 1-3 It can be seen that the noodles prepared in Example 1 are of uniform length and good shape, and the soup is clear without any broken ends; while in Comparative Example 16 and Example 1, under the same resistant starch content, the noodles have severe breakage and the soup is cloudy.

[0209] Table 2 Results of Examples 1-3 and Comparative Examples 1-15

[0210] example Resistant starch content (%) glycemic index Sensory evaluation average score Example 1 <![CDATA[67.6±0.9 a ]]> 54.1±0.5g 9.1 Example 2 <![CDATA[67.8±1.0 a ]]> <![CDATA[53.8±0.8 g ]]> 9.0 Example 3 <![CDATA[67.3±0.7 a ]]> <![CDATA[54.3±0.6 g ]]> 9.1 Comparative Example 1 <![CDATA[49.9±1.2 e ]]> <![CDATA[63.8±0.5 d ]]> 8.9 Comparative Example 2 <![CDATA[46.5±0.8 f ]]> <![CDATA[66.5±0.7 c ]]> 8.5 Comparative Example 3 <![CDATA[44.7±0.7 f ]]> <![CDATA[70.9±0.8 b ]]> 8.2 Comparative Example 4 <![CDATA[48.7±0.6 e ]]> <![CDATA[65.2±0.9 c ]]> 7.3 Comparative Example 5 <![CDATA[56.9±0.8 d ]]> <![CDATA[60.8±0.7 e ]]> 8.8 Comparative Example 6 <![CDATA[62.6±0.6 b ]]> <![CDATA[57.3±0.6 f ]]> 8.1 Comparative Example 7 <![CDATA[57.6±0.7 d ]]> <![CDATA[60.3±0.8 e ]]> 8.6 Comparative Example 10 <![CDATA[62.1±0.5 b ]]> <![CDATA[57.8±0.6 f ]]> 6.8 Comparative Example 11 <![CDATA[36.3±0.4 g ]]> <![CDATA[87.0±0.7 a ]]> 9.0 Comparative Example 14 <![CDATA[60.4±0.7 c ]]> <![CDATA[58.7±0.8 f ]]> 8.3 Comparative Example 15 <![CDATA[66.1±0.9 a ]]> <![CDATA[55.4±0.7 g ]]> 8.9

[0211] Table 2 shows the test results of the noodles prepared in Examples 1-3 and Comparative Examples 1-15. As can be seen from Table 2, the resistant starch content of the special dietary noodles prepared in Examples 1-3 is above 67%, the glycemic index is below 54.5, and the sensory evaluation score is above 9.

[0212] Example 4

[0213] The xanthan gum in step (4) of Example 1 was replaced with carrageenan, while the rest remained the same as in Example 1, to obtain low-GI special dietary noodles.

[0214] The obtained low-GI special dietary noodles were subjected to performance testing, and the test results are as follows:

[0215] The low-GI special dietary noodles contain more than 65% resistant starch, and the noodles have a good shape and the soup is clear.

[0216] Example 5

[0217] The xanthan gum in step (4) of Example 1 was changed to Chlorella polysaccharide, while the rest remained the same as in Example 1, resulting in low-GI special dietary noodles.

[0218] The obtained low-GI special dietary noodles were subjected to performance testing, and the test results are as follows:

[0219] The low-GI special dietary noodles contain more than 60% resistant starch, and the noodles have a good shape and the soup is clear.

[0220] In summary, this invention utilizes a tight quaternary network structure formed by amylose, protein, fatty acids, and dietary polysaccharides to generate resistant components during the cooking process, resulting in low-GI special dietary noodles with an resistant starch content of 67%, a glycemic index below 55, and good sensory quality, showing a significant improvement compared to pure wheat noodles. Changing the above method parameters or omitting some steps will significantly affect the GI value of the noodles.

[0221] 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 preparing low-GI special dietary noodles, characterized in that, Includes the following steps: (1) Preparation of complex 1: Amylose was dispersed in water and gelatinized; then oleic acid was added for inclusion to obtain complex 1. (2) Preparation of complex 2: Add gluten powder to complex 1 and centrifuge to remove the supernatant to obtain complex 2; (3) Preparation of compound dough: Mix complex 2 and wheat flour evenly, add water, knead the dough, and let it mature to obtain a complex dough that is free of raw flour and has a smooth surface; (4) Preparation of dietary polysaccharide dough: Dietary polysaccharides and wheat flour are mixed, water is added, the dough is kneaded, and the mixture is allowed to mature to obtain a smooth, non-raw flour-free dietary polysaccharide dough; wherein the dietary polysaccharides are negatively charged dietary polysaccharides. (5) Rolling and cutting: Using compound dough as filling and dietary polysaccharide dough as dough, the dough is rolled and shaped in the manner of wrapping the filling, and then cut into noodles; (6) Cooking: Place the noodles in water and cook at a low temperature of 45-55℃ for 1.5-2.5 minutes. Then, rapidly raise the temperature to 100℃ within 1-3 minutes and cook for 4-6 minutes. Finally, rapidly cool the temperature to 20-30℃ within 2-4 minutes and maintain the temperature for 2-4 minutes to obtain low-GI special dietary noodles. The special dietary noodles contain, by weight percentage: 8%-10% wheat gluten, 8%-10% amylose, 4%-6% oleic acid, 0.5%-1% dietary polysaccharides, and the remainder is wheat flour, totaling 100%. The dietary polysaccharide is xanthan gum.

2. The method according to claim 1, characterized in that, In step (2), the centrifugation is performed at 4000-6000 rpm for 5-15 min.

3. The method according to claim 1, characterized in that, In steps (3) and (4), the aging process involves aging at 25-35℃ for 20-30 minutes.

4. The method according to claim 1, characterized in that, The cooking process in step (6) is as follows: the initial temperature is 50°C, and the temperature is kept constant for 2 minutes. The temperature is then increased to 100°C within 2 minutes and kept constant for 5 minutes. The temperature is then decreased to 30°C within 3 minutes and kept constant for 3 minutes.

5. The method according to claim 1, characterized in that, The mass ratio of wheat flour to amylose in the complex dough is 1:

1.

6. The method according to claim 1, characterized in that, In step (1), the encapsulation is carried out at 70-80℃ for 80-90 minutes with stirring.

7. The method according to claim 1, characterized in that, In step (5), the dough is pressed 5-7 times, and after each pressing, the dough is folded in half 2-3 times.

8. The method according to claim 1, characterized in that, In step (4), the amount of water added is 20%-40% of the total mass of dietary polysaccharides and wheat flour.

9. The method according to claim 1, characterized in that, In step (3), the amount of water added is 20%-40% of the total mass of compound 2 and wheat flour.

10. Special dietary noodles prepared by the method according to any one of claims 1-9.

11. A method for reducing the glycemic index of noodles, characterized in that, Includes the following steps: (1) Preparation of complex 1: Amylose was dispersed in water and gelatinized; then oleic acid was added for inclusion to obtain complex 1. (2) Preparation of complex 2: Add gluten powder to complex 1 and centrifuge to remove the supernatant to obtain complex 2; (3) Preparation of compound dough: Mix complex 2 and wheat flour evenly, add water, knead the dough, and let it mature to obtain a complex dough that is free of raw flour and has a smooth surface; (4) Preparation of dietary polysaccharide dough: Dietary polysaccharides and wheat flour are mixed, water is added, the dough is kneaded, and the mixture is allowed to mature to obtain a smooth, non-raw flour-free dietary polysaccharide dough; wherein the dietary polysaccharides are negatively charged dietary polysaccharides. (5) Rolling and cutting: Using compound dough as filling and dietary polysaccharide dough as dough, the dough is rolled and shaped in the manner of wrapping the filling, and then cut into noodles; (6) Cooking: Place the noodles in water and cook at 45-55℃ for 1.5-2.5 minutes. Rapidly raise the temperature to 100℃ within 1-3 minutes and cook for 4-6 minutes. Rapidly cool the temperature to 20-30℃ within 2-4 minutes and maintain the temperature for 2-4 minutes to obtain low-GI special dietary noodles. The special dietary noodles contain, by weight percentage: 8%-10% wheat gluten, 8%-10% amylose, 4%-6% oleic acid, 0.5%-1% dietary polysaccharides, and the remainder is wheat flour, totaling 100%. The dietary polysaccharide is xanthan gum.

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