Fine dried noodles with functions of reducing blood sugar and blood fat and improved quality and performance

Abstract

The invention discloses fine dried noodles with functions of reducing blood sugar and blood fat and improved quality and performance, and belongs to the technical field of food processing. High-molecular-weight resistant starch and low-molecular-weight resistant starch are compounded according to a certain proportion to obtain the resistant starch, and then the compounded resistant starch is added into the preparation process of the noodles, so that the quality of the noodles, such as texture, cooking loss rate, water absorption rate and breaking rate, is improved; the oil absorption capacity, the cholesterol adsorption capacity, the sugar retarding effect and the like of the noodles are also improved. The method is simple, other components do not need to be additionally added, and industrial application is easy.

Description

Technical Field

[0001] The invention relates to fine dried noodles with improved quality and performance and having the function of lowering blood sugar and blood lipid, belonging to the technical field of food processing. Background Art

[0002] The quality of noodles directly affects their taste. Good noodles should have proper elasticity and chewiness, and not easily break or become too soft. Noodles with good taste will make our meals more delicious and satisfying. Secondly, the quality and performance of noodles will also affect the cooking results. Good noodles can maintain their shape and texture during the cooking process, and are not easily overcooked or stuck together. On the other hand, in today's context of accelerated pace of life, increased pressure on life, an increase in the number of sub-healthy people, and some chronic diseases (such as high blood sugar and high blood lipids) are becoming "younger". It is of great significance to develop a functional food that can prevent them to a certain extent.

[0003] At present, there are two methods to improve the quality of noodles. On the one hand, the production process of noodles is improved (improving the drying process) or the quality of flour is improved (for example, reducing the flour particle size) to improve the quality of noodles. However, these methods only improve the quality of noodles, but do not impart functional properties to the noodles. In addition, the production cost will increase due to process improvements. On the other hand, functional polysaccharides (for example, arabinoxylan) are added to the noodles. The addition of such polysaccharides improves the quality of noodles and imparts functional properties to the noodles. However, the types of functional properties imparted are limited, such as slow sugar growth and probiotics.

[0004] At present, there are some reports on the application of resistant starch in noodles. The addition of resistant starch can increase the chewiness of noodles; in addition, the addition of resistant starch can slow down the sugar absorption of noodles, making the blood sugar in the human body rise slowly after digestion; at the same time, resistant starch has the characteristics of oil absorption and grease absorption, which can also make noodles have the characteristics of oil absorption and grease absorption. Summary of the invention

[0005] In order to solve the above problems, the present invention provides a method for improving the quality and performance of noodles at the same time, which not only improves the texture, cooking loss rate, water absorption rate, breaking rate and other qualities of noodles, but also improves the oil absorption, cholesterol adsorption capacity, sugar retardation effect and the like of noodles. In the present invention, the inventor unexpectedly found that the molecular weight of resistant starch has an important influence on the quality and performance of noodles. After compounding high molecular weight resistant starch with low molecular weight resistant starch in a certain way, it can synergistically enhance the effect and significantly improve the quality and performance of noodles. The noodles prepared by the present invention have the function of lowering blood sugar and blood lipids because of their sugar retardation effect and cholesterol adsorption capacity.

[0006] The first object of the present invention is to provide a compound resistant starch, wherein the compound resistant starch is obtained by mixing high molecular weight resistant starch and low molecular weight resistant starch in a mass ratio of 4:6-6:4.

[0007] In one embodiment, the molecular weight of the high molecular weight resistant starch ranges from 7600 to 8000 KD.

[0008] In one embodiment, the molecular weight of the low molecular weight resistant starch is in the range of 5600-5900 KD.

[0009] In one embodiment, the low molecular weight resistant starch is obtained by enzymatically hydrolyzing high molecular weight resistant starch. Specifically, the high molecular weight resistant starch is enzymatically hydrolyzed at 55-60°C, a solid-liquid ratio of 1:5-1:15, an amount of saccharifying enzyme added of 180-220 U / g, and an enzymatic hydrolysis time of 2.5-3.5 hours, and then inactivated with boiling water, centrifuged, and the precipitate is freeze-dried to obtain the low molecular weight resistant starch.

[0010] In one embodiment, the preparation of the low molecular weight resistant starch is specifically as follows: high molecular weight resistant starch is enzymatically hydrolyzed at 58°C, a solid-liquid ratio of 1:10, an addition amount of saccharifying enzyme of 200U / g, and enzymatic hydrolysis for 3h, and then inactivated in boiling water for 5min. After centrifugation, the precipitate is freeze-dried to obtain low molecular weight resistant starch.

[0011] In one embodiment, the high molecular weight resistant starch is a high amylose corn resistant starch with a molecular weight range of 7600-8000 KD, which can be purchased from Hebei Qiansheng Biotechnology Co., Ltd., Shenzhen Yinuo Food Ingredients Co., Ltd., Shanghai Yumeng Trading Co., Ltd., etc.

[0012] In one embodiment, the mass ratio of the high molecular weight resistant starch to the low molecular weight resistant starch is 5:5.

[0013] The second object of the present invention is to provide the use of the compound resistant starch in improving the quality and performance of noodles.

[0014] In one embodiment, the simultaneous improvement of noodle quality and performance includes: (1) maintaining good noodle cohesion, elasticity and resilience while increasing the hardness and chewiness of the noodles; (2) reducing the cooking loss rate, water absorption rate and breakage rate of the noodles; and (3) improving the oil absorption capacity, cholesterol absorption capacity and sugar absorbing effect of the noodles.

[0015] In one embodiment, the noodles are dried noodles.

[0016] In one embodiment, the method for preparing the noodles is: taking high-gluten wheat flour, adding 8-12% (w / w) of the mass of the high-gluten wheat flour, the compound resistant starch of the present invention, adding water according to 30-40% (w / v) of the mass of the high-gluten wheat flour, making fresh wet noodles, and drying to obtain noodles.

[0017] In one embodiment, the added amount of the compound resistant starch is 10% of the mass of the high-gluten wheat flour.

[0018] In one embodiment, the amount of water added is 35% of the mass of the high-gluten wheat flour.

[0019] In one embodiment, the preparation method of the noodles is: taking 200g of high-gluten wheat flour, adding 10% (w / w) of the mass of the high-gluten wheat flour and the resistant starch compounded in the previous step, adding 35% (w / v) water (i.e., adding water according to 35% of the mass of the high-gluten wheat flour), using a Joyoung automatic noodle machine to automatically knead and extrude the dough to make fresh wet noodles, and drying at 65°C for 2h to obtain noodles.

[0020] The third object of the present invention is to provide a method for improving the hardness and chewiness of dried noodles and maintaining good noodle cohesion, elasticity and recovery, wherein the method comprises adding the composite resistant starch of the present invention during the production process of the dried noodles.

[0021] In one embodiment, the added amount of the compound resistant starch is 8-12% (w / w) of the flour mass; optionally 10% (w / w).

[0022] The fourth object of the present invention is to provide a method for reducing the cooking loss rate, water absorption rate and noodle breakage rate of dried noodles, wherein the method comprises adding the composite resistant starch of the present invention during the production process of the dried noodles.

[0023] In one embodiment, the added amount of the compound resistant starch is 8-12% (w / w) of the flour mass; optionally 10% (w / w).

[0024] The fifth object of the present invention is to provide a method for improving the oil absorption capacity, cholesterol adsorption capacity and / or sugar retardation effect of noodles, wherein the method comprises adding the composite resistant starch of the present invention during the production process of noodles.

[0025] In one embodiment, the added amount of the compound resistant starch is 8-12% (w / w) of the flour mass; optionally 10% (w / w).

[0026] Beneficial Effects of the Invention

[0027] In the present invention, the inventor unexpectedly discovered that the molecular weight of resistant starch has an important influence on the quality and performance of noodles. After compounding high molecular weight resistant starch with low molecular weight resistant starch in a certain way, it can synergize and significantly improve the quality and performance of noodles. The present invention compounds high molecular weight resistant starch with low molecular weight resistant starch in a certain ratio to obtain resistant starch, and then adds the compounded resistant starch to the preparation process of noodles, while improving the quality and performance of noodles; specifically, not only the texture, cooking loss rate, water absorption rate, breaking rate and other qualities of noodles are improved, but also the oil absorption capacity, cholesterol absorption capacity, sugar retardation effect and the like of noodles are improved.

[0028] The method for improving the quality and performance of noodles is simple, does not require the addition of other ingredients, and is easy to apply industrially. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 is the free thiol content;

[0030] Figure 2 is the cholesterol adsorption capacity; (A) the cholesterol adsorption capacity of noodles under pH=7; (B) the cholesterol adsorption capacity under pH=2;

[0031] Figure 3 It is the degree of starch hydrolysis of noodles. DETAILED DESCRIPTION

[0032] 1. Raw materials used in the embodiments:

[0033] Hetao high-gluten wheat flour was purchased from Hetao brand high-gluten flour of Inner Mongolia Hengfeng Food Industry (Group) Co., Ltd.; it can be purchased from the following link http: / / www.hengfeng.com.cn / products / fxxhf / 343.html.

[0034] High molecular weight resistant starch (molecular weight: 7831.549 kDa) was purchased from Hebei Qiansheng Biotechnology Co., Ltd. under the brand name Qiansheng and the product number qs348. It can be purchased from Alibaba and other platforms, such as https: / / detail.1688.com / offer / 638003647485.html?spm=a26352.13672862.offerlist.68.691c233dlCT me4.

[0035] The low molecular weight resistant starch was hydrolyzed by saccharifying enzyme (purchased from Shanghai Yuanye Biotechnology Co., Ltd., 100,000 U / mL) to obtain a molecular weight of 5767.268 kDa.

[0036] Preparation method of low molecular weight resistant starch: high molecular weight resistant starch is enzymatically hydrolyzed at 58°C, with a solid-liquid ratio of 1:10 and an addition amount of saccharifying enzyme of 200 U / g for 3 hours, then inactivated in boiling water for 5 minutes, centrifuged, and the precipitate is freeze-dried to obtain low molecular weight resistant starch.

[0037] 2. Noodle quality determination method:

[0038] (1) Texture

[0039] After the noodles are cooked to the optimal cooking time, quickly remove them with chopsticks, cool them in cold water for 5 seconds, dry the surface of the noodles with kitchen paper, take three evenly cooked noodles and place them parallel to the test bench, and use the P / 35 probe to measure the full texture characteristics. The parameters are set as follows: speed 1.0mm / s before the test, speed 2mm / s during the test, speed 2mm / s after the test, trigger force 5g, compression deformation 50%, 5s interval between 2 compressions, and repeat the experiment five times.

[0040] (2) Cooking loss rate

[0041] Add 200 mL of water, bring to a boil, then put in a certain amount of noodles of uniform thickness. Boil in boiling water until the optimal cooking time, take out the noodles, concentrate the noodle soup, dry them in an oven at 105 °C and weigh them. Calculate the noodle cooking loss rate according to formula (1).

[0042]

[0043] (3) Water absorption

[0044] Weigh 2.5 g of noodles, put them into a 50 mL centrifuge tube, add 30 mL of distilled water, homogenize to form a suspension system, incubate in a 25 ° C water bath for 30 min, shake at intervals, centrifuge at 3000 r / min for 15 min, weigh the mass of the precipitate, and calculate the water absorption rate of the sample at 25 ° C according to formula (B).

[0045]

[0046] (4) Strip breakage rate

[0047] A certain amount of noodles are boiled to the optimum cooking time, then taken out and the number of broken noodles and the breakage rate of the noodles are calculated.

[0048] 3. Free thiol determination method:

[0049] Determination of free thiol content: 75 mg of freeze-dried noodle powder was dispersed in 10 mL of Tris-glycine-EDTA (TGE) buffer (10.4 g / L Tris, 6.9 g / L glycine and 1.2 g / L EDTA, pH 8.0), and 4.7 g of guanidine hydrochloride was added to the solution. 1 mL of sample solution was taken into a test tube, and 4 mL of urea-guanidine hydrochloride solution (8 mol / L urea and 5 mol / L guanidine hydrochloride TGE solution) was added, followed by 0.05 mL of 4 mg / mL Ellman's reagent, and the absorbance OD was measured. 412nm The blank group is the test solution without adding sample and Ellman's reagent, and the free thiol content is calculated based on the calculation.

[0050] 4. Gelatinization characteristics determination method:

[0051] The test was carried out according to the national standard GB / T 24853-2010 “Rapid Viscometer Method for Determination of Gelatinization Properties of Wheat, Rye, Flour and Starch”.

[0052] 5. Method for determining functional characteristics of noodles:

[0053] (1) Oil absorption capacity

[0054] Boil the noodles until the optimal cooking time, wipe them dry, weigh a certain mass (m2) of sample, add 10mL rapeseed oil, let stand at room temperature for 6 hours, centrifuge to remove the supernatant, and record the sample mass (m1). Calculate the water holding capacity (oil holding capacity) according to formula (C).

[0055] Oil absorption (g / g) = m1 / m2 (C)

[0056] (2) Cholesterol adsorption capacity

[0057] Fresh egg yolk was added to distilled water at a volume ratio of 1:9 and fully beaten to form egg yolk emulsion. The noodles were boiled to the optimal cooking time, wiped dry, a certain mass of sample was weighed, 30 mL of egg yolk emulsion was added, HCl and NaOH solution were used to pH 2 and pH 7 respectively, and the mixture was placed in a constant temperature shaking water bath at 37°C for 2, 4, 6, 8, 10 h, centrifuged, and the supernatant was aspirated. The mass concentration of cholesterol and the concentration of cholesterol in the egg yolk emulsion before adsorption were determined at 550 nm using the o-phthalaldehyde method, and the cholesterol adsorption capacity was calculated according to formula (D).

[0058] Cholesterol adsorption capacity (mg / (mL·g))-(C2-C1) / m (D)

[0059] Where: C1 is the concentration of cholesterol after adsorption, mg / mL; C2 is the concentration of cholesterol before adsorption, mg / mL; m is the sample mass, g.

[0060] (3) Degree of hydrolysis of starch after in vitro digestion

[0061] Artificial saliva: 0.19g KH2PO4, 2.38g Na2HPO4, 8g NaCl, distilled water to 1L, pH adjusted to 7, add α-amylase, enzyme activity reaches 200U.

[0062] Artificial gastric juice: 0.1 mol / L hydrochloric acid, containing 0.54 g of pepsin.

[0063] Artificial intestinal fluid: 0.11g trypsin and 0.7g porcine bile salts were dissolved in 25mL 0.5mol / L NaHCO3.

[0064] 12g of noodles were boiled to the optimal cooking time, cut into pieces to simulate oral chewing, and 150mL of artificial saliva was added to it, and incubated at 37°C for 1h. Subsequently, 5mL of artificial gastric juice was added, and the pH was adjusted to 2 with hydrochloric acid, and shaken and cultured at 37°C for 2h to simulate gastric digestion. The pH was adjusted to 6.8 with 6mol / L NaOH, and then 25mL of artificial intestinal juice was added, and shaken and cultured at 37°C for 3h. Samples were taken every 1h to determine the reducing sugar content by DNS method, and the degree of starch hydrolysis was calculated.

[0065] The present invention will be further described below in conjunction with specific embodiments and drawings. It should be understood that these embodiments are only used to illustrate the present invention and are not intended to limit the scope of the present invention.

[0066] Example 1: Application of compound resistant starch in the preparation of noodles

[0067] 1. Compound resistant starch:

[0068] High molecular weight resistant starch and low molecular weight resistant starch are compounded in a mass ratio of 1:1.

[0069] Among them, high molecular weight resistant starch (molecular weight: 7831.549 kDa) was purchased from Hebei Qiansheng Biotechnology Co., Ltd.

[0070] Low molecular weight resistant starch was synthesized by saccharifying enzyme (purchased from Shanghai Yuanye Biotechnology Co., Ltd., 100,000 U / m L) was enzymatically hydrolyzed to obtain a molecular weight of 5767.268 kDa. The specific preparation method was as follows: the high molecular weight resistant starch was enzymatically hydrolyzed at 58°C, a solid-liquid ratio of 1:10, an addition amount of saccharifying enzyme of 200 U / g, and enzymatic hydrolysis for 3 hours, and then inactivated in boiling water for 5 minutes. After centrifugation, the precipitate was freeze-dried to obtain the low molecular weight resistant starch.

[0071] 2. Noodles prepared with compound resistant starch

[0072] Take 200g of high-gluten wheat flour, add 10% (w / w) of the mass of the high-gluten wheat flour resistant starch compounded in the previous step, add 35% (w / v) water (that is, add water according to 35% of the mass of the high-gluten wheat flour), use a Joyoung automatic noodle machine to automatically knead and extrude fresh wet noodles, and dry them at 65°C for 2h to obtain noodles, named RSLH.

[0073] Comparative Example 1: Application of single resistant starch in the preparation of noodles

[0074] Compared with Example 1, the compounded resistant starch is changed to high molecular weight resistant starch or low molecular weight resistant starch, and the amount of resistant starch added is adjusted, and other steps or parameters are consistent with Example 1. Specifically,

[0075] Take 200g of high-gluten wheat flour, add 5% or 10% (w / w) of high molecular weight resistant starch or low molecular weight resistant starch, add 35% (w / v) of water (i.e., add water according to 35% of the mass of high-gluten wheat flour), and make fresh wet noodles by automatic dough kneading and extrusion through a Joyoung automatic noodle machine, and dry at 65°C for 2h to obtain noodles. The experimental group with 5% high molecular weight resistant starch, the experimental group with 10% high molecular weight resistant starch, the experimental group with 5% low molecular weight resistant starch, and the experimental group with 10% low molecular weight resistant starch are named RSH-5% (i.e., RSH-10%), RSL-5%, and RSL-10%, respectively.

[0076] Comparative Example 2: Preparation of dried noodles without adding resistant starch

[0077] Compared with Example 1, no resistant starch was added during the noodle making process, and other steps or parameters were consistent with Example 1. Specifically,

[0078] Take 200g of high-gluten wheat flour, add 35% (w / v) water, use Joyoung automatic noodle machine to make fresh wet noodles, and dry at 65°C for 2h to obtain noodles.

[0079] The quality and performance of the noodles obtained in the above embodiments and comparative examples were tested.

[0080] (1) Texture

[0081] Texture is an important indicator of noodle quality. The hardness and chewiness of noodles with high molecular weight resistant starch added are higher than those of the group without it, which makes the noodles more resilient and tasty. However, the hardness and chewiness of the noodles with low molecular weight resistant starch added were significantly reduced. The hardness and chewiness of the composite group (RSLH) of Example 1 reached the highest level, and its effect was the best. The addition of resistant starch reduced the viscosity of the noodles and avoided the sticking of the noodles. This may be because resistant starch reduces the water absorption rate of the noodles, thereby reducing the viscosity, while the addition of resistant starch has no significant difference in the cohesion, elasticity and recovery of the noodles.

[0082] Table 1 Texture characteristics of dried noodles

[0083]

[0084] (2) Noodle quality

[0085] After adding resistant starch, the cooking loss rate, water absorption rate and breaking rate of the noodles were reduced compared with the non-added group of Comparative Example 2, improving the quality of the noodles. At the same time, the results showed that the cooking loss rate and water absorption rate of the noodles added with low molecular weight resistant starch in Comparative Example 1 were lower than those of the noodles with high molecular weight resistant starch, but in terms of breaking, the high molecular weight resistant starch in Comparative Example 1 was better than the noodles with low molecular weight resistant starch, and the breaking rate of the noodles with low molecular weight resistant starch was higher than that of the non-added group of Comparative Example 2. In addition, the noodles prepared by compounding in Example 1 were superior to the other two (RSH-10%, RSL-10%) in terms of cooking loss rate, water absorption rate and breaking rate.

[0086] Table 2 Quality of dried noodles

[0087]

[0088] (3) Free thiol content

[0089] like Figure 1 As shown, the free thiol content of the noodles added with high molecular weight resistant starch in Comparative Example 1 is reduced, indicating that more thiol groups are converted into disulfide bonds, promoting gluten protein aggregation, thereby increasing the hardness of the noodles. However, there is no significant difference in the free thiol content of the low molecular weight resistant starch added in Comparative Example 1 and the compound group, indicating that gluten protein aggregation is not promoted.

[0090] (4) Gelatinization characteristics analysis

[0091] When starch is heated in the presence of excess water, the orderly arrangement of starch granules in a specific temperature range undergoes disintegration (hydrogen bond breaking), which is called gelatinization. The gelatinization temperature is the temperature at which the starch viscosity begins to increase. The gelatinization temperature can reflect the ease of starch gelatinization. According to the results, after the addition of resistant starch, the gelatinization temperature of the noodles in the high molecular weight resistant starch group and the compound group increased, indicating that the gelatinization of starch was inhibited, which can explain the increase in noodle hardness. Secondly, the disintegration value can reflect the thermal paste stability of starch. The smaller the disintegration value, the better the thermal paste stability, indicating that germination can improve the thermal paste stability of starch. The disintegration values ​​of all treated groups are less than the untreated group of Comparative Example 2, indicating that resistant starch can improve the thermal paste stability of starch in noodles. In addition, after the addition of resistant starch, the three viscosities of the noodles (peak viscosity, minimum viscosity and final viscosity) are all lower than those of the group without addition.

[0092] Table 3 Gelatinization characteristics of noodles

[0093]

[0094] (5) Functional characteristics of noodles

[0095] The oil absorption capacity can characterize the oil absorption characteristics of noodles, and further indicate that noodles can absorb oil to a certain extent after entering the human body. After adding resistant starch, the oil absorption capacity of noodles is higher than that of the non-added group in comparative example 2, and the oil absorption capacity of noodles with high molecular weight resistant starch is higher than that of the low molecular weight resistant starch group.

[0096] Table 4 Oil absorption of dried noodles

[0097]

[0098] like Figure 2 As shown, the cholesterol adsorption capacity of noodles prepared by different methods is shown, among which (A) the cholesterol adsorption capacity of noodles under pH = 7 environment; (B) the cholesterol adsorption capacity under pH = 2 environment. The results show that after adding resistant starch, the cholesterol adsorption capacity of noodles is improved, and in the simulated gastric environment (pH = 2), after adding resistant starch, the cholesterol adsorption capacity of noodles can still be improved, indicating that it can adsorb cholesterol in the human body in the gastrointestinal tract. On the other hand, the composite group of Example 1 has the highest cholesterol adsorption capacity, and the adsorption capacity of the noodle group with high molecular weight resistant starch is stronger than that of the noodle group with low molecular weight resistant starch.

[0099] The degree of starch hydrolysis represents the degree of starch hydrolysis during in vitro digestion. The lower the degree of starch hydrolysis, the lower the glucose content after digestion, which can play a role in slowing down the glucose absorption. Figure 3 As shown, after adding resistant starch, the hydrolysis degree of noodles decreased, indicating that adding resistant starch can play a sugar-slowing effect. The starch hydrolysis degree of noodles added with high molecular weight resistant starch is lower than that of noodles added with low molecular weight resistant starch. Among them, the starch hydrolysis degree of the composite group of Example 1 is the lowest.

[0100] Although the present invention has been disclosed as above in the form of a preferred embodiment, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. A noodle with improved quality and performance having the function of lowering blood sugar and blood lipid, characterized in that: The preparation method of the hanging noodles is as follows: taking high-gluten wheat flour, adding 8-12% (w / w) of the mass of the high-gluten wheat flour with a compound resistant starch, adding 30-40% (w / v) of water with a mass of the high-gluten wheat flour, making fresh wet noodles, and drying to obtain the noodles; wherein the compound resistant starch is obtained by mixing high molecular weight resistant starch and low molecular weight resistant starch in a mass ratio of 4:6-6:

4.

2. The dried noodles according to claim 1, characterized in that: The compound resistant starch is obtained by mixing high molecular weight resistant starch and low molecular weight resistant starch in a mass ratio of 4:6-6:

4.

3. The dried noodles according to claim 1, characterized in that: The molecular weight range of the high molecular weight resistant starch is 7600-8000 KD; the molecular weight range of the low molecular weight resistant starch is 5600-5900 KD.

4. The dried noodles according to claim 1, characterized in that: The low molecular weight resistant starch is obtained by enzymatically hydrolyzing high molecular weight resistant starch; specifically, the high molecular weight resistant starch is enzymatically hydrolyzed at 55-60°C, a solid-liquid ratio of 1:5-1:15, an addition amount of saccharifying enzyme of 180-220U / g, and an enzymatic hydrolysis time of 2.5-3.5h, and then inactivated with boiling water, centrifuged, and the precipitate is freeze-dried to obtain the low molecular weight resistant starch.

5. The dried noodles according to claim 1, characterized in that The mass ratio of the high molecular weight resistant starch to the low molecular weight resistant starch is 5:

5.

6. A composite resistant starch, characterized in that: The compound resistant starch is obtained by mixing high molecular weight resistant starch and low molecular weight resistant starch in a mass ratio of 4:6-6:4; the molecular weight range of the high molecular weight resistant starch is 7600-8000 KD; the molecular weight range of the low molecular weight resistant starch is 5600-5900 KD.

7. The use of the composite resistant starch according to claim 6 for simultaneously improving the quality and performance of noodles, characterized in that: The simultaneous improvement of noodle quality and performance includes: (1) maintaining good noodle cohesion, elasticity and resilience while increasing the hardness and chewiness of the noodles; (2) reducing the cooking loss rate, water absorption rate and breakage rate of the noodles; and (3) improving the oil absorption capacity, cholesterol absorption capacity and sugar absorbing effect of the noodles.

8. A method for improving the hardness and chewiness of dried noodles while maintaining good noodle cohesion, elasticity and resilience, characterized in that: The method comprises adding the compound resistant starch of claim 6 during the production process of dried noodles; the addition amount of the compound resistant starch is 8-12% (w / w) of the flour mass.

9. A method for reducing the cooking loss rate, water absorption rate and noodle breaking rate of dried noodles, characterized in that: The method comprises adding the compound resistant starch of claim 6 during the production process of dried noodles; the addition amount of the compound resistant starch is 8-12% (w / w) of the flour mass.

10. A method for improving the oil absorption capacity, cholesterol absorption capacity and / or sugar retardation effect of dried noodles, characterized in that: The method comprises adding the compound resistant starch of claim 6 during the production process of dried noodles; the addition amount of the compound resistant starch is 8-12% (w / w) of the flour mass.

Images