Method for preparing low-GI-value noodles from fresh konjak

Abstract

The invention provides a method for preparing low-GI-value noodles from fresh konjak, and relates to the technical field of konjak food preparation. The method comprises the following steps: S1, preparing raw materials in a fresh konjak noodle pulp formula, then adding the raw materials into a vacuum dough mixer, and uniformly mixing and stirring to obtain fresh konjak noodle stuffing pulp; according to the method, the fresh konjak is used as a main raw material, on the basis that the requirements of low-GI-value food for the GI value and the content of available dietary fibers are met, customized nutritional ingredients needed by health of people of the type are enhanced through optimization of a structural formula of combination of the fresh konjak pulp, the whole oat flour and the whole buckwheat flour, the taste is good, smooth and chewy, and the taste is delicious; the noodle structure has a noodle appearance, and is suitable for being eaten in various cooking modes such as soup noodles, mixed noodles, fried noodles and cold noodles. Meanwhile, the beneficial effects that the utilization rate of konjak resources is increased by 50%, and the emission of processing pollutants is reduced by at least 50% are achieved.

Description

Technical Field

[0001] The invention relates to the technical field of konjac food preparation, in particular to a method for preparing low GI value noodles by utilizing fresh konjac. Background Art

[0002] Konjac has a 3,000-year history as a food in my country and Japan. Konjac is rich in glucomannan (KGM), which is a high molecular weight non-ionic polysaccharide composed of glucose (glu) and mannose (man) in a molar ratio of 1:1.78. Generally, the content of glucomannan in mature fresh konjac is about 50%. In addition, konjac also contains crude protein (5%-14%), starch (10%-30%), soluble sugar (3%-5%), 16 kinds of amino acids and a variety of minerals that are beneficial to human health.

[0003] Konjac glucomannan (KGM) is an excellent dietary fiber, known as the seventh nutrient. It is highly water-based and has an expansion rate of more than 100 times its own. It is not easily digested after consumption, which makes people feel full. After entering the intestine, it is fermented into short-chain fatty acids and becomes a prebiotic, which promotes the growth and reproduction of probiotics, which is very beneficial for weight loss and health. At the same time, it can also promote intestinal peristalsis and help prevent and treat a variety of digestive system diseases. Konjac glucomannan can reduce the Na+, K+, and ATP enzyme activities of cells on the small intestinal mucosa in the intestine, limiting the absorption of nutrients. It can also absorb cholesterol and bile acid, which has a good effect on lowering blood pressure and cardiovascular diseases. It has the functions of preventing and treating constipation, diabetes, hyperlipidemia, colon cancer, obesity, hypertension, and cardiovascular and cerebrovascular diseases. Modern scientific research has even found that it has the activity of inhibiting tumors. How to make full use of the nutritional and health effects of konjac resources is an important research topic in the field of konjac food.

[0004] Current conventional konjac noodles mainly use konjac flour as raw material. During the processing of konjac flour, the water-soluble polysaccharides, starch, protein, crude cellulose and some amino acids and a large amount of trace elements except konjac glucomannan that fresh konjac is rich in are completely removed by stirring, wherein especially precious nutrient elements-calcium, iron, zinc, potassium, selenium, and appropriate content are very conducive to the production of corresponding trace cadmium elements of insulin. Using fresh konjac to process konjac noodles can well retain the above-mentioned nutrient elements, providing higher nutritional value and health effects of the product.

[0005] Researching safe methods for preparing fresh konjac noodles is of great practical significance for the effective utilization of konjac resources and for developing staple noodles with obvious health benefits for people with diabetes and obesity.

[0006] Therefore, those skilled in the art provide a method for preparing low GI noodles using fresh konjac to solve the problems raised in the above background technology. Summary of the invention

[0007] 1. Technical issues to be resolved In view of the deficiencies of the prior art, the present invention provides a method for preparing low GI value noodles by using fresh konjac. The noodles prepared by the method have the characteristics of safety, high efficiency, non-toxicity and low cost.

[0008] (II) Technical solution To achieve the above objectives, the present invention is implemented through the following technical solutions: A low GI noodle comprises the following raw materials in percentage by weight: 70%-80% fresh konjac pulp, 3%-6% whole oat flour or whole buckwheat flour, 1%-3% kudzu root powder, 2%-5% Chinese yam powder, 1%-6% trehalose, 1%-3% vegetable oil and 10%-20% drinking water.

[0009] Preferably, the raw material composition comprises the following weight percentages: 70% fresh konjac pulp, 5% whole oatmeal flour or whole buckwheat flour, 1% kudzu root powder, 2% Chinese yam powder, 1% trehalose, 1% vegetable oil, and 20% drinking water.

[0010] Preferably, the raw material composition comprises the following weight percentages: 75% fresh konjac pulp, 4.5% whole oat flour or whole buckwheat flour, 2% kudzu root powder, 3% Chinese yam powder, 3% trehalose, 1.5% vegetable oil, and 11% drinking water.

[0011] Preferably, the raw material composition comprises the following weight percentages: 72% fresh konjac pulp, 4% whole oatmeal flour or whole buckwheat flour, 2% kudzu root powder, 4% Chinese yam powder, 4% trehalose, 2% vegetable oil, and 12% drinking water.

[0012] Preferably, a method for preparing low GI noodles using fresh konjac comprises the following steps: Step S1. Prepare the raw materials in the fresh konjac noodle slurry formula, then add them to the vacuum noodle mixer, mix and stir evenly to form fresh konjac noodle filling slurry; Step S2. Prepare slightly alkaline deacetylation raw materials and hydrogen bond promoting raw materials, and use 10% of the mass of the fresh konjac noodle filling slurry prepared in step S1 to dissolve it in water to form a coagulation liquid; Step S3. The fresh konjac noodle filling slurry prepared in step S1 is pumped into a three-stage homogenizer. At the same time, the coagulation liquid prepared in step S2 is injected into the feed port of the three-stage homogenizer by a metering pump, and the injection amount is about 10% of the filling slurry. At the same time, the pH value of the fresh konjac noodle slurry at the homogenization outlet is adjusted to be within the range of 8-10 by adjusting the injection amount of the coagulation liquid. Step S4. The high-pressure paste slurry conveyed by the three-stage homogenizer is extruded into noodles by a konjac extruder, and is placed in a water bath for heating and coagulation to form konjac gel noodles; Step S5. Then the solidified noodles are sent to a segment cutting machine and cut into required lengths; Step S6. The fresh konjac noodles are transported into a 60-70°C water boiling tank for secondary heating and de-alkali for 5-10 minutes, and then transported into a bubble cleaning or ultrasonic cleaning water tank to clean and de-alkali the konjac noodles, and cooled to room temperature, and the pH value of the fresh konjac noodles is measured and controlled at 7-8; Step S7. The konjac noodles are packaged in a vacuum packaging manner, and then placed in a pasteurization line for sterilization until the center temperature reaches 82° C. for pasteurization; Step S8: Wash the inner package with a washing machine and dry it with a drying machine before outer packaging.

[0013] Preferably, the heating time in step S4 is 5-10 minutes, and the solidification temperature is 95-100°C.

[0014] Preferably, the cleaning and de-alkali treatment time in step S6 is 5-10 minutes.

[0015] Preferably, the pasteurization time in step S7 is 30 minutes.

[0016] (III) Beneficial effects The present invention provides a method for preparing low GI noodles using fresh konjac. The method has the following beneficial effects: 1. A method for preparing low GI value noodles using fresh konjac provided by the present invention, the method uses fresh konjac as the main raw material, on the basis of ensuring that "low GI value" food has GI value and available dietary fiber content requirements, the structural formula optimization of fresh konjac slurry combined with oatmeal powder and buckwheat powder, strengthens the customized nutritional ingredients required for the health of such people, and has excellent taste, smooth and strong, delicious taste, a noodle structure with noodle sensory perception, suitable for noodle soup, mixed noodles, fried noodles, cold noodles and various cooking methods. At the same time, the utilization rate of konjac resources is increased by 50%, and the beneficial effect of reducing the emission of processing pollutants by at least 50% is achieved.

[0017] 2. The present invention provides a method for preparing low GI noodles using fresh konjac. The noodles prepared by the method are safe, efficient, non-toxic and harmless, and low-cost. DETAILED DESCRIPTION

[0018] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0019] Embodiment 1: The embodiment of the present invention provides low GI noodles, which include the following raw materials in percentage by weight: 70% fresh konjac pulp, 5% whole oatmeal flour or whole buckwheat flour, 1% kudzu root powder, 2% Chinese yam powder, 1% trehalose, 1% vegetable oil, and 20% drinking water.

[0020] The method for preparing low GI noodles using fresh konjac comprises the following steps: Step S1. Prepare the raw materials in the fresh konjac noodle slurry formula, then add them to the vacuum noodle mixer, mix and stir evenly to form fresh konjac noodle filling slurry; Step S2. Prepare slightly alkaline deacetylation raw materials and hydrogen bond promoting raw materials, and use 10% of the mass of the fresh konjac noodle filling slurry prepared in step S1 to dissolve it in water to form a coagulation liquid; Step S3. The fresh konjac noodle filling slurry prepared in step S1 is pumped into a three-stage homogenizer. At the same time, the coagulation liquid prepared in step S2 is injected into the feed port of the three-stage homogenizer using a metering pump, and the injection amount is about 10% of the filling slurry. At the same time, the pH value of the fresh konjac noodle slurry at the homogenization outlet is adjusted to be within the range of 8 by adjusting the injection amount of the coagulation liquid. Step S4. The high-pressure paste slurry conveyed by the three-stage homogenizer is extruded into noodles by a konjac extruder, and is placed in a water bath for heating and coagulation to form konjac gel noodles, the heating time is 7 minutes, and the coagulation temperature is 95°C; Step S5. Then the solidified noodles are sent to a segment cutting machine and cut into required lengths; Step S6. The fresh konjac noodles are transported into a 60°C water boiling tank for secondary heating and de-alkali for 7 minutes, and then transported into a bubble cleaning or ultrasonic cleaning water tank, the konjac noodles are cleaned and de-alkali for 7 minutes, and cooled to room temperature, and the pH value of the fresh konjac noodles is measured and controlled at 7; Step S7. The konjac noodles are packaged in a vacuum packaging manner, and then placed in a pasteurization line for sterilization until the center temperature reaches 82° C. and pasteurized for 30 minutes; Step S8: Wash the inner package with a washing machine and dry it with a drying machine before outer packaging.

[0021] Embodiment 2: The embodiment of the present invention provides low GI noodles, which include the following raw materials in percentage by weight: 75% of fresh konjac pulp, 4.5% of whole oat flour or whole buckwheat flour, 2% of kudzu root powder, 3% of Chinese yam powder, 3% of trehalose, 1.5% of vegetable oil, and 11% of drinking water.

[0022] The method for preparing low GI noodles using fresh konjac comprises the following steps: Step S1. Prepare the raw materials in the fresh konjac noodle slurry formula, then add them to the vacuum noodle mixer, mix and stir evenly to form fresh konjac noodle filling slurry; Step S2. Prepare slightly alkaline deacetylation raw materials and hydrogen bond promoting raw materials, and use 10% of the mass of the fresh konjac noodle filling slurry prepared in step S1 to dissolve it in water to form a coagulation liquid; Step S3. The fresh konjac noodle filling slurry prepared in step S1 is pumped into a three-stage homogenizer. At the same time, a metering pump is used to inject the coagulation liquid prepared in step S2 into the feed port of the three-stage homogenizer. The injection amount is about 10% of the filling slurry. At the same time, the coagulation liquid injection amount is adjusted to adjust the pH value of the fresh konjac noodle slurry at the homogenization outlet to within the range of 9; Step S4. The high-pressure paste slurry conveyed by the three-stage homogenizer is extruded into noodles by a konjac extruder, and is placed in a water bath for heating and coagulation to form konjac gel noodles, the heating time is 8 minutes, and the coagulation temperature is 97°C; Step S5. Then the solidified noodles are sent to a segment cutting machine and cut into required lengths; Step S6. The fresh konjac noodles are transported into a 65°C water boiling tank for secondary heating and de-alkali for 8 minutes, and then transported into a bubble cleaning or ultrasonic cleaning water tank, the konjac noodles are cleaned and de-alkali for 8 minutes, and cooled to room temperature, and the pH value of the fresh konjac noodles is measured and controlled at 7; Step S7. The konjac noodles are packaged in a vacuum packaging manner, and then placed in a pasteurization line for sterilization until the center temperature reaches 82° C. and pasteurized for 30 minutes; Step S8: Wash the inner package with a washing machine and dry it with a drying machine before outer packaging.

[0023] Embodiment 3: The embodiment of the present invention provides low GI noodles, which include the following raw materials in percentage by weight: 72% fresh konjac pulp, 4% oatmeal flour or buckwheat flour, 2% kudzu root powder, 4% Chinese yam powder, 4% trehalose, 2% vegetable oil, and 12% drinking water.

[0024] The method for preparing low GI noodles using fresh konjac comprises the following steps: Step S1. Prepare the raw materials in the fresh konjac noodle slurry formula, then add them to the vacuum noodle mixer, mix and stir evenly to form fresh konjac noodle filling slurry; Step S2. Prepare slightly alkaline deacetylation raw materials and hydrogen bond promoting raw materials, and use 10% of the mass of the fresh konjac noodle filling slurry prepared in step S1 to dissolve it in water to form a coagulation liquid; Step S3. The fresh konjac noodle filling slurry prepared in step S1 is pumped into a three-stage homogenizer. At the same time, a metering pump is used to inject the coagulation liquid prepared in step S2 into the feed port of the three-stage homogenizer. The injection amount is about 10% of the filling slurry. At the same time, the coagulation liquid injection amount is adjusted to adjust the pH value of the fresh konjac noodle slurry at the homogenization outlet to within the range of 9; Step S4. The high-pressure paste slurry conveyed by the three-stage homogenizer is extruded into noodles by a konjac extruder, and is placed in a water bath for heating and coagulation to form konjac gel noodles, the heating time is 9 minutes, and the coagulation temperature is 98°C; Step S5. Then the solidified noodles are sent to a segment cutting machine and cut into required lengths; Step S6. The fresh konjac noodles are transported into a 70°C water boiling tank for secondary heating and de-alkali for 9 minutes, and then transported into a bubble cleaning or ultrasonic cleaning water tank, the konjac noodles are cleaned and de-alkali for 9 minutes, and cooled to room temperature, and the pH value of the fresh konjac noodles is measured and controlled at 8; Step S7. The konjac noodles are packaged in a vacuum packaging manner, and then placed in a pasteurization line for sterilization until the center temperature reaches 82° C. and pasteurized for 30 minutes; Step S8: Wash the inner package with a washing machine and dry it with a drying machine before outer packaging.

[0025] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A low GI noodle, characterized in that: The raw material composition comprises the following weight percentages: 70%-80% fresh konjac pulp, 3%-6% oatmeal flour or buckwheat flour, 1%-3% kudzu root powder, 2%-5% Chinese yam powder, 1%-6% trehalose, 1%-3% vegetable oil and 10%-20% drinking water.

2. The low GI noodle according to claim 1, characterized in that: The invention comprises the following raw materials in percentage by weight: 70% of fresh konjac pulp, 5% of whole oat flour or whole buckwheat flour, 1% of kudzu root powder, 2% of Chinese yam powder, 1% of trehalose, 1% of vegetable oil and 20% of drinking water.

3. The low GI noodles according to claim 1, characterized in that: The invention comprises the following raw materials in percentage by weight: 75% of fresh konjac pulp, 4.5% of whole oat flour or whole buckwheat flour, 2% of kudzu root powder, 3% of Chinese yam powder, 3% of trehalose, 1.5% of vegetable oil and 11% of drinking water.

4. The low GI noodles according to claim 1, characterized in that: The invention comprises the following raw materials in percentage by weight: 72% of fresh konjac pulp, 4% of whole oat flour or whole buckwheat flour, 2% of kudzu root powder, 4% of Chinese yam powder, 4% of trehalose, 2% of vegetable oil and 12% of drinking water.

5. A method for preparing low GI noodles using fresh konjac, characterized in that: The following steps are involved: Step S1. Prepare the raw materials in the fresh konjac noodle slurry formula, then add them to the vacuum noodle mixer, mix and stir evenly to form fresh konjac noodle filling slurry; Step S2. Prepare slightly alkaline deacetylation raw materials and hydrogen bond promoting raw materials, and use 10% of the mass of the fresh konjac noodle filling slurry prepared in step S1 to dissolve it in water to form a coagulation liquid; Step S3. The fresh konjac noodle filling slurry prepared in step S1 is pumped into a three-stage homogenizer. At the same time, the coagulation liquid prepared in step S2 is injected into the feed port of the three-stage homogenizer by a metering pump, and the injection amount is about 10% of the filling slurry. At the same time, the pH value of the fresh konjac noodle slurry at the homogenization outlet is adjusted to be within the range of 8-10 by adjusting the injection amount of the coagulation liquid. Step S4. The high-pressure paste slurry conveyed by the three-stage homogenizer is extruded into noodles by a konjac extruder, and is placed in a water bath for heating and coagulation to form konjac gel noodles; Step S5. Then the solidified noodles are sent to a segment cutting machine and cut into required lengths; Step S6. The fresh konjac noodles are transported into a 60-70°C water boiling tank for secondary heating and de-alkali for 5-10 minutes, and then transported into a bubble cleaning or ultrasonic cleaning water tank to clean and de-alkali the konjac noodles, and cooled to room temperature, and the pH value of the fresh konjac noodles is measured and controlled at 7-8; Step S7. The konjac noodles are packaged in a vacuum packaging manner, and then placed in a pasteurization line for sterilization until the center temperature reaches 82° C. for pasteurization; Step S8: Wash the inner package with a washing machine and dry it with a drying machine before outer packaging.

6. A method for preparing low GI noodles using fresh konjac according to claim 5, characterized in that: The heating time in step S4 is 5-10 minutes, and the solidification temperature is 95-100°C.

7. A method for preparing low GI noodles using fresh konjac according to claim 5, characterized in that: The cleaning and de-alkali treatment time in step S6 is 5-10 minutes.

8. The method for preparing low GI noodles using fresh konjac according to claim 5, characterized in that: The pasteurization time in step S7 is 30 minutes.