Military anti-fatigue rice noodles
By adding anti-fatigue functional ingredients to military rice noodles and combining them with specific production processes, the shortcomings of existing military staple foods in anti-fatigue performance have been solved, and the significant anti-fatigue effect and physical recovery ability of rice noodles have been achieved.
Patent Information
- Application Number
- CN202510387799.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-31
- Publication Date
- 2025-05-30
AI Technical Summary
The existing military staple foods have shortcomings in their anti-fatigue performance, which cannot effectively alleviate the fatigue of soldiers or promote physical recovery.
Slow-digested starch is prepared by adding anti-fatigue functional ingredients such as wolfberry polypeptide, caffeine, vitamin E and soy protein, combined with humid heat treatment, and prepared anti-fatigue military rice noodles in combination with specific production processes.
The anti-fatigue resistance of rice noodles was significantly improved, and the body's anti-fatigue duration was 6-8 hours, which extended the swimming time of gravity exhaustion in mice, and significantly slowed down the fatigue symptoms in human tests.
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Abstract
Description
Technical Field
[0001] The present invention relates to a preparation method of military rice noodles, and particularly to an anti-fatigue military rice noodles prepared by adding anti-fatigue functional components and combining with a specific production process. Background Art
[0002] Military foods need to meet the requirements of high energy density, portability and rapid physical strength replenishment, but there are still significant deficiencies in anti-fatigue performance. During high-intensity combat or long-term field missions, soldiers are prone to cumulative fatigue due to accelerated energy metabolism, enhanced oxidative stress and continuous load on the neuromuscular system, resulting in decreased reaction speed, distracted attention and weakened combat effectiveness. Existing military staple foods (such as compressed biscuits, energy bars) can provide short-term energy supply, but lack functional components targeting fatigue mechanisms and cannot effectively relieve fatigue or promote physical recovery.
[0003] At present, there are many raw materials added to foods for anti-fatigue, such as taurine and branched-chain amino acids for energy metabolism regulation, which can delay lactic acid accumulation, antioxidants such as vitamin E, which can reduce oxidative damage, and nerve excitants such as caffeine, which can boost energy in the short term. However, the addition of a single raw material not only has limited effects, but also has a negative impact on the taste and processing performance of foods. Relevant research has shown that when the caffeine addition exceeds 1%, it will produce a bitter taste, and vitamin E is easily oxidized during the processing process and loses its activity. Existing military staple foods (such as compressed biscuits, instant rice) are mainly high-carbohydrate foods, which can provide energy quickly, but have a high glycemic index and are prone to sudden rises and falls in blood sugar, leading to fatigue symptoms. In recent years, although some studies have tried to improve the stability of active ingredients through physical modification (such as low-temperature freeze-drying) or chemical embedding (such as microencapsulation technology), there is still a lack of systematic exploration of the multi-component synergistic mechanism. Summary of the Invention
[0004] The purpose of the present invention is to develop an anti-fatigue military rice noodles and its preparation method, using slow-digesting starch and wolfberry polypeptide as raw materials, and developing various anti-fatigue rice noodles by combining with a specific production process. After ingesting this product, the anti-fatigue duration of the body reaches 6 - 8 h.
[0005] A preparation method of anti-fatigue military rice noodles includes the following steps: (1) Preparation of slow-digesting starch by hydrothermal treatment method: Take a certain amount of waxy corn starch, adjust the moisture content of the starch to 30%, put it into a stainless-steel hydrothermal reaction tank and seal it for 24 h, then put it into an oven at 120 °C for reaction for 10 h, take it out and wash it 3 times with water, then wash it with 95% ethanol, dry it, pulverize it and pass it through a 149 μm analytical sieve to obtain the finished product; (2) Selection of anti-fatigue substances: soybean protein, vitamin E, wolfberry polypeptide, caffeine; (3) Preparation of rice noodles: [1] Weigh rice flour (66 - 69%), slowly digestible starch (1 - 4%), soy protein (20%), caffeine (1%), vitamin E (1%), wolfberry polypeptide (0.1 - 0.6%), and gluten (7.4 - 7.9%) in proportion; [2] Put the above raw materials into a blender, add 1% - 2% of salt and 0.5% - 1% of edible alkali based on the total mass of the raw materials, slowly add 40% of pure water based on the total mass of the raw materials, stir until a uniform dough is formed, and let it stand for 30 minutes for proofing; [3] Send the dough into a twin - screw extruder, extrude rice noodles with a diameter of 1.0 - 1.5 mm through a die, and cut them into lengths of 15 - 20 cm; [4] Place the cut rice noodles in a constant - temperature and constant - humidity box (temperature 25°C, humidity 75%) for aging for 2 hours, and then place them in a vacuum freeze - dryer for drying for 2 hours; [5] Conduct vacuum sterilization treatment on the dried rice noodles and carry out vacuum packaging.
[0006] Beneficial effects The present invention discloses a military - use rice noodle with anti - fatigue property, balanced nutrition and wide adaptability, and its preparation method. Through the functional synergy of slowly digestible starch and anti - fatigue substances, combined with an efficient processing technology, the anti - fatigue property of the rice noodles is significantly improved. The compounding of soy protein, vitamin E, wolfberry polypeptide, and caffeine can extend the anti - fatigue time of the rice noodles. Specific embodiments
[0007] The present invention will be further described below in conjunction with embodiments.
[0008] The raw materials or food additives used in the embodiments of the present invention, unless otherwise specified, are all obtained through conventional commercial channels.
[0009] The sequence of wolfberry polypeptide is (GEDVLFIAND). Preparation method: Screen peptide segments through enzymatic hydrolysis.
[0010] Add wolfberry powder to distilled water, the mass ratio of wolfberry powder to distilled water is 1:10, adjust the pH to 6.5, heat to 45 °C, add a compound enzyme (the enzyme addition amount is 5000 U / g of wolfberry powder, and the ratio of neutral protease to papain is 1:1), carry out enzymatic hydrolysis for 4 hours, inactivate the enzyme for 5 minutes, obtain the supernatant through centrifugation, etc., fractionate the collected supernatant through an ultrafiltration centrifuge tube to obtain polypeptides with different molecular weights, sequence the polypeptides to obtain peptide segments, and carry out spray drying to obtain wolfberry polypeptide.
[0011] Example 1 A preparation method of an anti - fatigue military - use rice noodle, comprising the following steps: (1)Preparation of slowly digestible starch by hydrothermal treatment method: Take a certain amount of waxy corn starch, adjust the moisture content of the starch to 30%, put it into a stainless-steel hydrothermal reaction tank and seal it for 24 h to reach equilibrium, then put it into an oven at 120 °C and react for 10 h. Take it out, wash it three times with water, then wash it with 95% ethanol, dry it, crush it, and sieve it through a 149-μm analytical sieve to obtain the finished product; (2)Selection of anti-fatigue substances: Soy protein, vitamin E, wolfberry polypeptide, caffeine; (3)Preparation of rice noodles: a) Weigh rice flour (66%), slowly digestible starch (4%), soy protein (20%), caffeine (1%), vitamin E (1%), wolfberry polypeptide (0.1%), and gluten (7.9%) in proportion; b) Put the above raw materials into a blender, add 1% of salt and 0.5% of edible alkali based on the total mass of the raw materials, slowly add 40% of pure water based on the total mass of the raw materials, stir until a uniform dough is formed, and let it stand and proof for 30 min; c) Feed the dough into a twin-screw extruder, extrude rice noodles with a diameter of 1.0 mm through a die, and cut them into lengths of 15 cm; d) Place the cut rice noodles in a constant temperature and humidity box (temperature 25 °C, humidity 75%) for aging for 2 h, and then place them in a vacuum freeze dryer for drying for 2 h; e) Conduct vacuum sterilization treatment on the dried rice noodles and perform vacuum packaging.
[0012] Example 2 A preparation method of anti-fatigue military rice noodles, comprising the following steps: (1)Preparation of slowly digestible starch by hydrothermal treatment method: Take a certain amount of waxy corn starch, adjust the moisture content of the starch to 30%, put it into a stainless-steel hydrothermal reaction tank and seal it for 24 h to reach equilibrium, then put it into an oven at 120 °C and react for 10 h. Take it out, wash it three times with water, then wash it with 95% ethanol, dry it, crush it, and sieve it through a 149-μm analytical sieve to obtain the finished product; (2)Selection of anti-fatigue substances: Soy protein, vitamin E, wolfberry polypeptide, caffeine; (3)Preparation of rice noodles: a) Weigh rice flour (68%), slowly digestible starch (2%), soy protein (20%), caffeine (1%), vitamin E (1%), wolfberry polypeptide (0.3%), and gluten (7.7%) in proportion; b) Put the above raw materials into a blender, add 1.5% of salt and 0.8% of edible alkali based on the total mass of the raw materials, slowly add 40% of pure water based on the total mass of the raw materials, stir until a uniform dough is formed, and let it stand and proof for 30 min; c) Feed the dough into a twin-screw extruder, extrude rice noodles with a diameter of 1.5 mm through a die, and cut them into lengths of 20 cm; d) Place the cut rice noodles in a constant temperature and humidity chamber (temperature 25 °C, humidity 75%) for aging for 2 h, and then place them in a vacuum freeze dryer for drying for 2 h; e) Subject the dried rice noodles to vacuum sterilization treatment and perform vacuum packaging.
[0013] Example 3 A preparation method of anti-fatigue military rice noodles, comprising the following steps: (1) Preparation of slowly digestible starch by hydrothermal treatment method: Take a certain amount of waxy corn starch, adjust the moisture content of the starch to 30%, put it into a stainless steel hydrothermal reaction tank and seal it for equilibration for 24 h, then put it into an oven at 120 °C for reaction for 10 h, take it out and wash it 3 times with water, then wash it with 95% ethanol, dry it, pulverize it and pass through a 149 μm analytical sieve to obtain the finished product; (2) Selection of anti-fatigue substances: soy protein, vitamin E, wolfberry polypeptide, caffeine; (3) Preparation of rice noodles: a) Weigh rice flour (69%), slowly digestible starch (1%), soy protein (20%), caffeine (1%), vitamin E (1%), wolfberry polypeptide (0.6%), gluten powder (7.4%) according to the ratio; b) Put the above raw materials into a blender, add 2% of salt and 1% of edible alkali based on the total mass of the raw materials, slowly add 40% of pure water based on the total mass of the raw materials, stir until a uniform dough is formed, and let it stand and proof for 30 min; c) Feed the dough into a twin-screw extruder, extrude rice noodles with a diameter of 1.5 mm through a die, and cut them into lengths of 20 cm; d) Place the cut rice noodles in a constant temperature and humidity chamber (temperature 25 °C, humidity 75%) for aging for 2 h, and then place them in a vacuum freeze dryer for drying for 2 h; e) Subject the dried rice noodles to vacuum sterilization treatment and perform vacuum packaging.
[0014] Comparative Example 1 A preparation method of rice noodles, comprising the following steps: (1) Select corn starch; (2) Selection of anti-fatigue substances: soy protein, vitamin E, wolfberry polypeptide, caffeine; (3) Preparation of rice noodles: a) Weigh rice flour (68%), corn starch (2%), soy protein (20%), caffeine (1%), vitamin E (1%), wolfberry polypeptide (0.3%), gluten powder (7.7%) according to the ratio; b) Put the above raw materials into a blender, add 1.5% of table salt and 0.8% of edible alkali based on the total mass of the raw materials, slowly add 40% of pure water based on the total mass of the raw materials, stir until a uniform dough is formed, and let it stand and proof for 30 min; c) Feed the dough into a twin-screw extruder, extrude rice noodles with a diameter of 1.5 mm through a die, and cut them into lengths of 20 cm; d) Place the cut rice noodles in a constant temperature and humidity box (temperature 25°C, humidity 75%) for aging for 2 h, and then place them in a vacuum freeze dryer for drying for 2 h; e) Carry out vacuum sterilization treatment on the dried rice noodles and conduct vacuum packaging.
[0015] Comparative Example 2 A method for preparing rice noodles, comprising the following steps: (1) Preparation of slowly digestible starch by hydrothermal treatment method: Take a certain amount of waxy corn starch, adjust the moisture content of the starch to 30%, put it into a stainless steel hydrothermal reaction tank and seal it for equilibration for 24 h, then put it into an oven at 120 °C for reaction for 10 h, take it out and wash it 3 times with water, then wash it with 95% ethanol, dry it, pulverize it and pass it through a 149μm analytical sieve to obtain the finished product; (2) Selection of anti-fatigue substances: soy protein, vitamin E, wolfberry polypeptide, caffeine; Add wolfberry powder to distilled water, the ratio of wolfberry powder to distilled water is 1:10, adjust the pH to 6.5, heat to 45 °C, add neutral protease (enzyme addition amount 5000 U / g wolfberry powder), enzymatically hydrolyze for 4 h, inactivate the enzyme for 5 min, centrifuge to obtain the supernatant, and spray dry to obtain wolfberry polypeptide.
[0016] (3) Preparation of rice noodles: a) Weigh rice flour (68%), slowly digestible starch (2%), soy protein (20%), caffeine (1%), vitamin E (1%), wolfberry polypeptide (0.3%), and gluten powder (7.7%) according to the ratio; b) Put the above raw materials into a blender, add 1.5% of table salt and 0.8% of edible alkali based on the total mass of the raw materials, slowly add 40% of pure water based on the total mass of the raw materials, stir until a uniform dough is formed, and let it stand and proof for 30 min; c) Feed the dough into a twin-screw extruder, extrude rice noodles with a diameter of 1.5 mm through a die, and cut them into lengths of 20 cm; d) Place the cut rice noodles in a constant temperature and humidity box (temperature 25°C, humidity 75%) for aging for 2 h, and then place them in a vacuum freeze dryer for drying for 2 h; e) Carry out vacuum sterilization treatment on the dried rice noodles and conduct vacuum packaging.
[0017] Comparative Example 3 A preparation method of rice noodles, comprising the following steps: (1) Select corn starch; (2) Selection of anti-fatigue substances: soy protein, vitamin E, wolfberry polypeptide, caffeine; (3) Preparation of rice noodles: a) Weigh rice flour (68%), corn starch (2%), soy protein (20%), caffeine (1%), vitamin E (1%), wolfberry (0.3%), and vital gluten powder (7.7%) in proportion; b) Put the above raw materials into a blender, add 1.5% of table salt and 0.8% of edible alkali based on the total mass of the raw materials, slowly add 40% of pure water based on the total mass of the raw materials, stir until a uniform dough is formed, and let it stand and proof for 30 min; c) Feed the dough into a twin-screw extruder, extrude rice noodles with a diameter of 1.5 mm through a die, and cut them into lengths of 20 cm; d) Place the cut rice noodles in a constant temperature and humidity box (temperature 25°C, humidity 75%) for aging for 2 h, and then place them in a vacuum freeze dryer for drying for 2 h; e) Perform vacuum sterilization treatment on the dried rice noodles and conduct vacuum packaging.
[0018] Comparative Example 4 A preparation method of rice noodles, comprising the following steps: (1) Preparation of slowly digestible starch by hydrothermal treatment method: Take a certain amount of waxy corn starch, adjust the moisture content of the starch to 30%, put it into a stainless steel hydrothermal reaction tank and seal it for equilibration for 24 h, then put it into an oven at 120 °C for reaction for 10 h, take it out and wash it 3 times with water, then wash it with 95% ethanol, dry it, pulverize it, and pass it through a 149μm analytical sieve to obtain the finished product; (2) Selection of anti-fatigue substances: soy protein, vitamin E, wolfberry polypeptide, caffeine; (3) Preparation of rice noodles: a) Weigh rice flour (68%), slowly digestible starch (2%), soy protein (20%), caffeine (1%), vitamin E (1%), wolfberry polypeptide (0.3%), and vital gluten powder (7.7%) in proportion; b) Put the above raw materials into a blender, add 1.5% of table salt and 0.8% of edible alkali based on the total mass of the raw materials, slowly add 40% of pure water based on the total mass of the raw materials, stir until a uniform dough is formed, and let it stand and proof for 30 min; c) Feed the dough into a twin-screw extruder, extrude rice noodles with a diameter of 1.5 mm through a die, and cut them into lengths of 20 cm; d) Place the cut rice noodles in a constant temperature and humidity chamber (temperature 25°C, humidity 75%) for 2 h of aging, and then place them in a vacuum freeze dryer for 2 h of drying; e) Subject the dried rice noodles to vacuum sterilization and then perform vacuum packaging.
[0019] I. Detect the rice noodles obtained from the examples and comparative examples (QB / T 2652 - 2004), as shown in Table 1 specifically.
[0020] Determination of the rehydration time of rice noodles: Weigh the instant rice noodles, take boiling water 30 times its weight with a beaker, add the instant rice noodles into it and start timing with a stopwatch, cover the beaker mouth with filter paper and let it stand still. After 3 min, take out one and squeeze it between two glass slides to observe if there is a white hard core. Then take samples and squeeze and observe every 30 s until there is no white hard core. At this time, the hot water soaking time is the rehydration time.
[0021] Table 1 shows the test results of rehydration time and water absorption rate II. Conduct a test on the negative gravity exhaustion swimming time of mice for the rice noodles prepared in the examples and comparative examples. The test methods and results are as follows: 1. Materials and methods 1.1 Sample sources: The rice noodles obtained from the examples, and the rice noodles prepared in the comparative examples.
[0022] 1.2 Experimental animals: ICR mice, weighing 18 - 25 g, provided by Hunan Slack Jingda Experimental Animal Co., Ltd.
[0023] 2. Experimental methods 2.1 Experimental grouping: The ICR mice are randomly grouped into 6 groups, with 15 animals in each group, namely two groups of Example 2, one group of Comparative Example 1, two groups of Comparative Example 2, three groups of Comparative Example 3, and four groups of Comparative Example 4. The experimental period is 7 days.
[0024] The example groups are respectively given the ground rice noodles of Example 1 and Example 2 as daily feed; the groups of Comparative Example 1, Comparative Example 2, three groups of Comparative Example 3, and four groups of Comparative Example 4 are respectively given the ground rice noodles prepared in Comparative Example 1, 2, 3, and 4 as daily feed. The mice are allowed to eat and drink freely.
[0025] 2.2 Detection of the swimming time until exhaustion under negative gravity in mice: On the 8th day of the experiment, in the morning, mice with a 5% body weight lead sheet attached to the root of the tail were placed in a swimming tank to swim. The water depth was not less than 30 cm, the water temperature was 25 °C, and the time from the start of swimming until the mice were exhausted was recorded. The criterion for exhaustion was that the mice sank below the water surface for more than 10 s, and 60 min was the end point of the experiment, that is, if the swimming time exceeded 60 min, it was recorded as 60 min. The observer should keep each mouse's limbs moving throughout the experiment. If a mouse floated on the water surface with its limbs motionless, a wooden stick could be used to stir the water near it.
[0026] 3. Results Detection of the swimming time until exhaustion under negative gravity in mice: As shown in Table 2, compared with Comparative Examples 1-4, the swimming time until exhaustion under negative gravity in mice in the comparative examples was significantly lower than that in Examples 1 and 2. The group of Example 1 could significantly increase the swimming time until exhaustion under negative gravity in mice, and the group of Example 2 could significantly increase the swimming time until exhaustion under negative gravity in mice.
[0027] Table 2 Results of the weight-bearing swimming test As can be seen from the above, the rice noodles of the present invention can extend the weight-bearing swimming time of mice and have a good anti-fatigue effect.
[0028] III. Human anti-fatigue test: The specific test method is as follows: 1. Selection of test subjects: Males aged 18-35 years old, with a body mass index (BMI) value between 18.5 kg / m 2 -23.9 kg / m 2 . 10 people were selected for testing each group of samples.
[0029] 2. Test foods: The rice noodles prepared in the examples and comparative examples were brewed with the same amount of water for the same time.
[0030] 3. Test requirements: The test subjects had regular rest and normal diet 3 days before the test; they had to finish eating the food within the specified 10 min.
[0031] 4. Result determination: The fatigue evaluation form was recorded at 60 min, 120 min, 180 min, 240 min, 300 min, 360 min, 420 min, and 480 min. When the degree of fatigue was weakness, the time was recorded.
[0032] Table 3 Anti-fatigue time table The above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications made without departing from the spirit and principle of the present invention shall be equivalent replacement methods and are all included in the protection scope of the present invention.
Claims
1. A method for preparing anti-fatigue military rice noodles, characterized in that: The following steps are involved: (1) Preparation of slowly digestible starch by wet heat treatment: waxy corn starch is weighed and subjected to wet heat treatment to obtain slowly digestible starch; (2) Selection of anti-fatigue substances: soy protein, vitamin E, wolfberry peptide, caffeine; (3) Preparation of rice noodles and vacuum packaging.
2. The method for preparing the anti-fatigue military rice noodle according to claim 1, characterized in that: Preparation of slowly digestible starch by wet heat treatment: Take a certain amount of waxy corn starch, adjust the moisture content of the starch to 30%, put it into a stainless steel wet heat reaction tank for closed balance for 24 hours, then put it into a 120 ℃ oven for reaction for 10 hours, take it out and wash it with water 3 times, then wash it with 95% ethanol, dry it, and grind it to pass through a 149 μm analysis sieve to obtain the finished product.
3. The method for preparing the anti-fatigue military rice noodle according to claim 1, characterized in that: Preparation of rice noodles: 1) Weigh rice flour, slowly digestible starch, soy protein, caffeine, vitamin E, wolfberry polypeptide, and gluten powder according to mass proportion; 2) Put the above raw materials into a blender, add 1%-2% of the total weight of the raw materials, 0.5%-1% of edible alkali, slowly add 40% of the total weight of the raw materials, pure water, stir until a uniform dough is formed, and let it stand for 30 minutes; 3) Feed the dough into a twin-screw extruder, extrude rice noodles with a diameter of 1.0-1.5 mm through a die, and cut into noodles with a length of 15-20 cm; 4) The cut rice noodles were placed in a constant temperature and humidity chamber (temperature 25°C, humidity 75%) for aging for 2 h, and then placed in a vacuum freeze dryer for drying for 2 h; 5) The dried rice noodles are subjected to vacuum sterilization and vacuum packaging.
4. The method for preparing the anti-fatigue military rice noodle according to claim 3, characterized in that: The mass ratios of rice flour, slowly digestible starch, soy protein, caffeine, vitamin E, wolfberry polypeptide and gluten powder are 66-69%, 1-4%, 20%, 1%, 1%, 0.1-0.6% and 7.4-7.9%.
5. The method for preparing the anti-fatigue military rice noodle according to claim 3, characterized in that: The sequence of wolfberry polypeptide is GEDVLFIAND.
6. The method for preparing the anti-fatigue military rice noodle according to claim 3, characterized in that: The preparation method of wolfberry polypeptide is as follows: adding wolfberry powder to distilled water, the mass ratio of wolfberry powder to distilled water is 1:10, adjusting the pH to 6.5, heating to 45°C, adding complex enzyme, the enzyme amount is 5000 U / g wolfberry powder, the ratio of neutral protease to papain is 1:1, enzymolysis is performed for 4 hours, enzyme inactivation is performed for 5 minutes, supernatant is obtained by centrifugation, the collected supernatant is subjected to molecular weight classification through an ultrafiltration centrifuge tube to obtain polypeptides of different molecular weights, the polypeptide is sequenced to obtain peptide segments, and spray-dried to obtain wolfberry polypeptide.