Preparation method of mulberry leaf low-GI fine dried noodles subjected to microwave treatment
By microwaved high-gluten wheat flour and adding mulberry leaf powder and konjac essence powder to change the structure of gluten protein and starch, the problem of high GI value of ordinary noodles is solved, and the preparation of low GI value is achieved.
Patent Information
- Application Number
- CN202510203279.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-02-24
- Publication Date
- 2025-06-06
AI Technical Summary
The current ordinary noodles have a high GI value, which is difficult to meet the dietary needs of the hypoglycemia index.
By microwaved high-gluten wheat flour and adding mulberry leaf powder and konjac essence powder, the structure of gluten protein and starch distribution are changed, thereby reducing the GI value of the noodles.
It achieves the reduction of GI value while maintaining the taste of the noodles and meeting the dietary needs of the hypoglycemia index.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for preparing low-GI mulberry leaf konjac noodles treated with microwaves. Background Art
[0002] Increasing data indicate that a diet characterized by low glycemic index (GI) foods can not only improve certain metabolic consequences of insulin resistance, but also reduce insulin resistance itself. Epidemiological data also show that it has a protective effect on the development of non-insulin-dependent diabetes and cardiovascular disease. A major drawback in this regard is the lack of low-GI foods. Many common starchy staple foods, such as bread products, breakfast cereals, and potato products, have high GI. The GI of glucose is usually set at 100; foods with a GI of less than 55 are low-GI foods, foods with a GI of more than 70 are high-GI foods, and foods with a GI of 55 to 70 are medium-GI foods; low-GI foods are absorbed more slowly in the human body, continuously release energy, and help maintain blood sugar homeostasis.
[0003] Microwave heating destroys the sulfhydryl groups, disulfide bonds and secondary bonds (hydrogen bonds, hydrophobic bonds and ionic bonds) in gluten protein, reduces the proportion of α-helix in the secondary structure, and increases the proportion of β-fold, β-turn and irregular curl. The originally tight and orderly gluten protein network structure becomes loose and porous; microwave treatment affects the distribution and network formation of polymer proteins, forming cross-links through disulfide bonds, resulting in the exposure of free sulfhydryl groups. Microwave treatment reduces the elasticity, hardness and adhesion of wheat flour, and the increase of disulfide bonds makes the gluten protein network better formed and wraps the starch molecules to hinder their digestion, thereby achieving the purpose of low GI value.
[0004] Mulberry leaves have long been recorded as medicinal in Chinese history and are still used today, so it is of great interest whether they can be used as an ingredient in white noodles to make them meet the requirements of low GI. It has been clinically proven that the active substances in mulberry leaves, mainly 1-deoxynojiri toxin, can reduce blood sugar and insulin levels in subjects. At the same time, since mulberry leaves have a positive effect on lowering blood sugar levels, and the persistent fragility of diabetic liver glycogen may be related to high blood sugar levels, it is speculated that mulberry leaves also have a positive effect on liver glycogen repair. Similarly, the imbalance and disorder of microbial flora in the intestines of diabetic patients are also speculated to be regulated by the active ingredients in mulberry leaves.
[0005] Konjac has a variety of pharmacological effects. Its health functions for the human body are mainly as follows: (1) Anti-aging by removing free radicals in the body: delaying the aging process of brain glial cells, myocardial cells and endothelial cells of large and medium arteries, preventing atherosclerosis, and improving the functions of the heart, brain and blood vessels. (2) Lowering blood lipids and blood sugar: Konjac can lower cholesterol and triglycerides, prevent hypertension, cardiovascular disease and diabetes. (3) Weight loss effect: Konjac glucomannan has a strong swelling ability and strong water absorption to become viscous cellulose. Viscous fiber can slow down the passage of food from the stomach to the small intestine, delaying digestion and absorption of nutrients. Since the absorption of monosaccharides is reduced, the synthesis of fatty acids in the body is also reduced, which plays a role in weight loss; glucomannan produces a sense of fullness after absorbing water and swelling, which plays a role in controlling diet to a certain extent; glucomannan moisturizes the intestines and relieves constipation, so that some unabsorbed nutrients are excreted with feces, which plays a laxative role and loses weight. Summary of the invention
[0006] Purpose of the invention: The technical problem to be solved by the present invention is to provide a mulberry leaf and konjac noodles with both good taste and functionality. The wheat flour used for ordinary noodles is treated with microwaves, and then mulberry leaf powder and konjac powder are added to reduce the GI value of the ordinary noodles.
[0007] Technical solution: To solve the above technical problems, the present invention provides the following technical solutions:
[0008] A method for preparing microwave-treated mulberry leaf low GI noodles comprises the following steps:
[0009] (1) subjecting high-gluten wheat flour to microwave treatment;
[0010] (2) taking microwave-treated high-gluten wheat flour, mulberry leaf powder, konjac flour, salt, and baking soda, adding water, and stirring the above raw materials and water evenly in one direction until the powdery substances are all converted into flour flocs;
[0011] (3) The mulberry leaf low GI noodles are obtained through dough kneading, dough pressing, dough resting and dough drying.
[0012] In step (1), the microwave treatment power of the microwave low GI mulberry leaf konjac noodles is 200-400 W, preferably 300 W; and the microwave treatment time is 60-120 s, preferably 90 s.
[0013] In step (2), the weight proportions of microwave-treated high-gluten wheat flour, mulberry leaf powder, konjac powder, salt and baking soda are: 75-95 parts of microwave-treated high-gluten wheat flour, 5-15 parts of mulberry leaf powder, 5-10 parts of konjac powder, 1-5 parts of salt, and 0.1-0.5 parts of baking soda, preferably 100g of high-gluten wheat flour, 8g of konjac powder, 9g of mulberry leaf powder, 1g of salt, 0.3g of baking soda, and 25ml of water.
[0014] Baking soda strengthens the gluten network structure of the dough, tightens the gluten, and gives the noodles a special taste and texture. A proper amount of baking soda can improve the quality of noodles; salt, as a common auxiliary ingredient for noodles, can affect the elasticity and stability of the dough. Too little salt will make the gluten less elastic, affect the extensibility, and increase the breakage rate; too much salt will increase the saltiness and poor taste.
[0015] After the wheat flour used in noodles is treated with microwaves, the polar molecules are induced to move and rub rapidly, which generates heat from the inside, leading to changes in the secondary structure, particle size, solubility and emulsion stability of the protein. The main manifestations are the reduction of the elasticity, hardness and adhesion of the wheat flour, the change of the hydrogen bond position of the wheat gluten protein, the reduction of high molecular weight glutenin subunits and the increase of low molecular weight glutenin subunits, which affects the secondary structure of the gluten protein and enhances the strength and water holding capacity of the gluten gel.
[0016] A preparation method of low GI mulberry leaf konjac noodles comprises the following steps:
[0017] Step 1: Wheat flour needs to be microwaved in advance, with a microwave power of 200-400W and a microwave time of 60-120s.
[0018] Step 2: Weigh appropriate amounts of microwave-treated wheat flour, mulberry leaf powder, konjac flour, salt, and baking soda.
[0019] Step 3: Weigh an appropriate amount of water, add 36.5 parts of water for every 100 parts of high-gluten wheat flour
[0020] Step 4: Stir the above raw materials and water evenly in one direction until the powder is converted into flour.
[0021] Step 5: Transfer the dough into the dough mixer for 120 seconds
[0022] Step 6: Take out the dough residue from the dough mixer and knead it into a smooth dough
[0023] Step 7: Put the dough into the dough pressing machine and roll it step by step through 5mm, 4mm, 3mm, 2mm and 1mm.
[0024] Step 8: Let the dough from step 6 rise for 5 minutes
[0025] Step 9: Put the fermented dough into the strip cutting machine and cut it into strips
[0026] Step 10: Place the cut noodles in a proofing box at 45°C and 85% humidity and dry for 12 hours, then take them out and place them at room temperature for another 12 hours to obtain the finished mulberry leaf konjac noodles.
[0027] Beneficial effects:
[0028] The invention has the following beneficial effects: ordinary noodles do not have the functionality of low GI, so in order to adjust the blood sugar index of the human body, the wheat flour is microwaved in advance to change its internal structure, and then mulberry leaves and konjac flour, which have the function of reducing the GI value of traditional foods, are compounded into the flour to prepare mulberry leaf konjac noodles. The effect of low GI value can be achieved while satisfying the taste of the noodles. DETAILED DESCRIPTION
[0029] The preparation method of the noodles in the following examples is as follows:
[0030] Step 1: Wheat flour needs to be microwaved in advance, with a microwave power of 200-400W and a microwave time of 60-120s;
[0031] Step 2: Weigh appropriate amounts of microwave-treated wheat flour, mulberry leaf powder, konjac flour, salt, and baking soda;
[0032] Step 3: Weigh an appropriate amount of water, add 36.5 parts of water for every 100 parts of high-gluten wheat flour;
[0033] Step 4: Stir the above raw materials and water evenly in one direction until the powder is converted into flour flocs;
[0034] Step 5: Transfer the dough into the dough mixer for 120 seconds;
[0035] Step 6: Take out the dough residue from the dough mixer and knead it into a smooth dough;
[0036] Step 7: Put the dough into the dough pressing machine and roll it step by step through 5mm, 4mm, 3mm, 2mm and 1mm;
[0037] Step 8: Let the dough obtained in step 6 rise for 5 minutes;
[0038] Step 9: Put the fermented dough into the strip cutting machine and cut it into strips;
[0039] Step 10: Place the cut noodles in a proofing box at 45°C and 85% humidity and dry for 12 hours, then take them out and place them at room temperature for another 12 hours to obtain the finished mulberry leaf konjac noodles.
[0040] Example 1: Effect of the amount of mulberry leaf powder added on the GI value of noodles prepared from high-gluten wheat flour that has not been microwaved.
[0041] The raw materials were prepared according to 100g of high-gluten wheat flour that had not been microwaved, 8g of konjac flour, 1g of table salt, 0.3g of baking soda, 25ml of drinking water, and 0, 3, 6, 9, 12, and 15g of mulberry leaf powder. The finished products of mulberry leaf low GI noodles were obtained through kneading, pressing, resting, and drying. Then the effect of the amount of mulberry leaves added on the GI value of the mulberry leaf low GI noodles was determined.
[0042] Table 1 Effect of mulberry leaf powder addition on GI value of noodles prepared from high-gluten wheat flour without microwave treatment
[0043]
[0044] It can be seen from the above table that although the GI value of noodles that have not been microwaved decreases with the addition of mulberry leaf powder, it still cannot reach the low GI standard. Therefore, the high-gluten wheat flour used in the noodles is microwaved.
[0045] Example 2: Effect of different microwave treatment times on the GI value of mulberry leaf and konjac noodles.
[0046] The high-gluten wheat flour was treated with a microwave power of 200 W for 60 s, 90 s and 120 s respectively, and then the raw materials were prepared according to the adding amounts of 100 g high-gluten wheat flour, 8 g konjac flour, 1 g salt, 0.3 g baking soda, 25 ml water and 9 g mulberry leaf powder. The finished products of mulberry leaf konjac noodles were obtained through kneading, pressing, resting and drying. Then the effects of different microwave treatment times on the GI value of mulberry leaf konjac noodles were determined.
[0047] Table 2 Effect of different microwave treatment time on the GI value of mulberry leaf konjac noodles
[0048]
[0049] After comparison, it was found that under the same raw material configuration and the same microwave treatment power, the GI value of mulberry leaf konjac noodles was lower when the microwave treatment time was 90s.
[0050] Example 3: Effect of different microwave treatment powers on the GI value of mulberry leaf and konjac noodles.
[0051] The high-gluten wheat flour was treated with microwave powers of 200W, 300W, and 400W for 90s respectively, and then the raw materials were prepared according to the adding amounts of 100g high-gluten wheat flour, 8g konjac flour, 1g salt, 0.3g baking soda, 25ml water, and 9g mulberry leaf powder. The finished products of mulberry leaf konjac noodles were obtained through kneading, pressing, resting, and drying. Then the effects of different microwave treatment times on the GI value of mulberry leaf konjac noodles were determined.
[0052] Table 3 Effect of different microwave treatment powers on the GI value of mulberry leaf konjac noodles
[0053]
[0054] Under the same raw material configuration and microwave treatment time, the GI value of mulberry leaf konjac noodles is lower when the microwave treatment power is 300w. Therefore, it can be concluded that the best microwave treatment process is 300w and 90s.
[0055] Example 4: Effects of different amounts of mulberry leaf powder added on the quality of mulberry leaf and konjac noodles.
[0056] After treating the high-gluten wheat flour with microwave at a power of 300 W for 90 s, 100 g of high-gluten wheat flour, 8 g of konjac flour, 1 g of salt, 0.3 g of baking soda, 25 ml of drinking water, and 0, 3, 6, 9, 12, and 15 g of mulberry leaf powder were prepared as raw materials. The finished products of mulberry leaf low GI noodles were obtained through kneading, pressing, resting, and drying. Then, the effects of mulberry leaf addition on the polyphenol content, free radical scavenging ability, physicochemical properties, and GI value of mulberry leaf konjac noodles were determined.
[0057] Determination of polyphenol content and free radical scavenging ability of mulberry leaf konjac noodles.
[0058] The freeze-dried mulberry leaf konjac noodles were ground into powder, 0.5 g of the powder was weighed, 40% ethanol was added at a solid-liquid ratio of 1 g: 50 mL (the same below), ultrasonic extraction was performed at 200 W for 1 h, and filtration was performed to obtain the sample polyphenol extract.
[0059] Drawing of standard curve: Prepare a 0.1 mg / mL gallic acid reference solution with purified water; pipette 0.3 mL, 0.4 mL, 0.5 mL, 0.6 mL, and 0.7 mL of gallic acid reference solution into a 10 mL volumetric flask, add 1.5 mL of 20% Na 2 CO 3 Solution and 0.5mL Folin phenol reagent, make up to volume; place in a 75℃ constant temperature water bath, react for 10 minutes, and measure the absorbance at 760nm. Draw a standard curve with gallic acid concentration (c) as the horizontal axis and absorbance (A) as the vertical axis, and fit the linear regression equation:
[0060] A=114.6c-0.0914(R 2 =0.9987).
[0061] 1.0 mL of the diluted polyphenol extract was taken, and the absorbance at 760 nm was measured according to the above method, and the polyphenol content was calculated according to the standard curve equation.
[0062] DPPH free radical scavenging ability: dilute the polyphenol extraction sample solution with 58% ethanol to the concentration of 0.001mg / mL, 0.005mg / mL, 0.01mg / mL, 0.025mg / mL, 0.05mg / mL, 0.10mg / mL, 0.15mg / mL, 0.20mg / mL sample solution; pipette 1mL of each concentration sample solution into a test tube, add 1mL of DPPH free radical solution, mix well, react in the dark for 30min, and measure the absorbance at 517nm; use VC as the control and measure three times in parallel. Calculate the DPPH free radical scavenging rate according to formula (1). The calculation of DPPH free radical scavenging rate is shown in the following formula.
[0063]
[0064] Where: A1 is the absorbance of 1mL DPPH + 1mL sample solution;
[0065] A2 is the absorbance of 1mL DPPH + 1mL 58% ethanol;
[0066] A3 is the absorbance of 1 mL sample solution + 1 mL 58% ethanol.
[0067] ABTS free radical scavenging ability: accurately pipette 2 mL of mulberry leaf polyphenols extraction sample solution and ABTS working solution into a 10 mL centrifuge tube and mix evenly, react in the dark for 30 minutes, and then measure the spectrophotometric value A1 at 734 nm; accurately pipette 2 mL of 70% methanol solution and ABTS working solution into a 10 mL centrifuge tube and mix evenly, react in the dark for 30 minutes, and then measure the spectrophotometric value A2 at 734 nm. The ABTS free radical scavenging rate is calculated as follows:
[0068]
[0069] Table 4 Effects of different amounts of mulberry leaf powder added on free radical scavenging rate and total polyphenols in mulberry leaf konjac noodles
[0070]
[0071] As can be seen from the table above, as the amount of mulberry leaf powder added increases, the polyphenol content of mulberry leaf konjac noodles increases, and the free radical scavenging rate also continues to increase. The polyphenols in mulberry leaves can inhibit the activity of starch digestive enzymes, and the increase in free radical scavenging rate means that the antioxidant activity of the noodles has increased, which helps to improve the nutritional and health benefits of mulberry leaf konjac noodles.
[0072] Table 5 Effect of mulberry leaf powder addition on noodle cooking loss and water absorption
[0073]
[0074] It can be seen from Table 5 that with the increase of the amount of mulberry leaf powder added, the water absorption rate and cooking loss rate of the noodles showed an increasing trend. This may be because the water absorption of mulberry leaf powder causes the water absorption of flour molecules to decrease, making it difficult to form the molecular structure between gluten proteins, resulting in reduced toughness of noodles.
[0075] Table 6 Effect of mulberry leaf powder addition on the natural breaking rate of noodles
[0076]
[0077]
[0078] It can be seen from Table 6 that the natural breaking rate also increases with the addition of mulberry leaf powder.
[0079] Table 7 Effect of mulberry leaf powder addition on GI value
[0080]
[0081] The eGI value of mulberry leaf konjac noodles can be seen from the table that it decreases significantly with the increase of mulberry leaf powder addition, but considering its water absorption rate, cooking loss rate and natural breaking rate, it is necessary to meet the standards of noodles and the requirements of low GI at the same time. Finally, the best production process of mulberry leaf konjac noodles is to treat high-gluten wheat flour with 300w microwave for 90s, then take 100g high-gluten wheat flour, 8g konjac flour, 9g mulberry leaf powder, 1g salt, 0.3g baking soda and 25ml water.
[0082] The microwave-treated mulberry leaf konjac noodles have excellent nutritional and health benefits, mainly due to the rich polyphenol content of mulberry leaves and the dietary fiber contained in konjac. The konjac glucomannan in konjac flour interacts with the gluten protein starch complex, which makes the starch tightly bound in the complex, hinders the contact between amylase and starch, reduces the starch hydrolysis rate and hydrolysis rate, reduces HI, and reduces the GI of noodles. At the same time, in order to further reduce the GI value of the product, microwave treatment is selected to physically modify the noodle raw materials, so that the sulfhydryl, disulfide bond and secondary bond (hydrogen bond, hydrophobic bond and ionic bond) in the gluten protein are destroyed, the proportion of α-helix in the secondary structure is reduced, and the proportion of β-fold, β-turn and irregular curl is relatively increased, and the originally tight and orderly gluten protein network structure becomes loose and porous; microwave treatment affects the distribution and network formation of polymer proteins, and forms cross-links through disulfide bonds, resulting in the exposure of free sulfhydryl groups. Microwave treatment reduces the elasticity, hardness and adhesion of wheat flour, and increases the disulfide bonds, which enables the gluten protein network to form better and wrap the starch molecules to hinder their digestion, thereby achieving a low GI value.
Claims
1. A method for preparing mulberry leaf low GI noodles, characterized in that: The high-gluten wheat flour treated with microwaves is used as raw material, and mulberry leaf powder is added into the raw material to prepare noodles.
2. The method for preparing the mulberry leaf low GI noodles according to claim 1, characterized in that: Add konjac flour to the raw materials.
3. The method for preparing the mulberry leaf low GI noodles according to claim 1, characterized in that: The microwave treatment has the following processing conditions: microwave power is 200-400W and microwave treatment time is 60-120s.
4. The method for preparing the mulberry leaf low GI noodles according to claim 1, characterized in that: The steps include: (1) subjecting high-gluten wheat flour to microwave treatment; (2) taking microwave-treated high-gluten wheat flour, mulberry leaf powder, konjac flour, salt, and baking soda, adding water, and stirring the above raw materials and water evenly in one direction until the powdery substances are all converted into flour flocs; (3) The mulberry leaf low GI noodles are obtained through dough kneading, dough pressing, dough resting and dough drying.
5. The method for preparing the mulberry leaf low GI noodles according to claim 4, characterized in that: In step (1), the microwave treatment has a microwave power of 300 W and a microwave treatment time of 90 s.
6. The method for preparing the mulberry leaf low GI noodles according to claim 4, characterized in that: In step (2), the weight ratio of microwave-treated high-gluten wheat flour, mulberry leaf powder, konjac flour, salt and baking soda is: 75-95 parts of microwave-treated high-gluten wheat flour, 5-15 parts of mulberry leaf powder, 5-10 parts of konjac flour, 1-5 parts of salt and 0.1-0.5 parts of baking soda.
7. The method for preparing the mulberry leaf low GI noodles according to claim 6, characterized in that: The weight proportions of microwave-treated high-gluten wheat flour, mulberry leaf powder, konjac flour, salt, baking soda and water are as follows: 100 parts of microwave-treated high-gluten wheat flour, 8 parts of konjac flour, 9 parts of mulberry leaf powder, 1 part of salt, 0.3 parts of baking soda and 25 parts of water.
8. The method for preparing the mulberry leaf low GI noodles according to claim 4, characterized in that: In step (3), the dough is transferred into a dough mixer and kneaded for 120 seconds. The dough residue in the dough mixer is taken out and kneaded into a smooth dough; the dough is placed into a dough press and rolled step by step through 5 mm, 4 mm, 3 mm, 2 mm and 1 mm; the dough sheet obtained in the sixth step is proofed for five minutes: the proofed dough sheet is placed into a strip cutter and cut into strips; the cut noodles are placed in a proofing box for drying, taken out and then placed at room temperature for another 12 hours to obtain the finished mulberry leaf konjac noodles.
9. The method for preparing mulberry leaf low GI noodles according to claim 8, characterized in that: The drying conditions in the proofing box are: temperature 45°C, humidity 85%.
10. The method for preparing mulberry leaf low GI noodles according to claim 8, characterized in that: The drying time in the proofing box is 12 hours.