Strong satiety rice noodles and preparation method thereof

Abstract

The invention discloses a preparation method of rice noodles with strong satiety. The preparation method comprises the following steps: (1) treating natural waxy corn starch by using plant-derived starch branching enzyme explored by an applicant; (2) modifying cassava starch: dissolving cassava starch in water to prepare starch milk, and performing ultraviolet radiation and magnetic field treatment to obtain modified cassava starch; (3) selecting high-quality protein: selecting soybean protein isolate and whey protein as the high-quality protein; and (4) preparing the rice noodles, and performing vacuum packaging. Slow digestible starch is prepared through an SBEIIb enzyme method, cassava starch is modified, high-quality protein (soybean protein isolate and whey protein) is compounded, and process optimization is combined, so that the palatability of the rice noodles is maintained, and meanwhile, the satiety effect is precisely regulated and controlled, and the long-acting energy supply requirement in a complex military environment is met.

Description

Technical Field

[0001] The present invention relates to a method for preparing rice noodles, and particularly to a rice noodle with strong satiety and a preparation method thereof. Background Art

[0002] High energy density, portability, long shelf life and rapid physical strength replenishment are the characteristics of military food. However, existing military food still has deficiencies in satiety. When soldiers are in field operations or high-intensity training, insufficient satiety may lead to blood sugar fluctuations, which in turn affect physical strength sustainability and combat performance. However, frequent eating not only affects operational efficiency but also increases the logistics burden. Therefore, developing a military food with strong satiety and balanced nutrition has important strategic significance. At present, there are many raw materials added to food to enhance satiety, such as konjac glucomannan and resistant starch in dietary fiber, which are not digested and absorbed by the human body, prolong the gastric emptying time, and enhance satiety. Soy protein and whey protein in protein can regulate the secretion of gastrointestinal hormones and enhance the transmission of satiety signals, thereby suppressing appetite and prolonging the satiety time. Carbohydrates such as slowly digestible starch can delay the digestion rate of starch in the body, slowly increase the blood sugar content, and thus enhance satiety. 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 food. Relevant research has shown that high doses of dietary fiber or starch content are likely to cause the texture of rice noodles to be rough and the taste to be poor; while excessive protein will increase the metabolic burden of the body and increase the product cost. In addition, existing military staple foods (such as compressed biscuits and instant rice) are mainly high-carbohydrate foods. Although they can provide energy quickly, they have a high glycemic index and are prone to cause sudden rises and falls in blood sugar, resulting in a short satiety duration. Soldiers need to replenish meals frequently during long-term field operations, which affects concealment and mission continuity. In recent years, although some studies have tried to develop raw materials with strong satiety through physical modification (such as extrusion puffing) or chemical crosslinking and other methods, there is still a lack of systematic exploration of the multi-component synergistic mechanism.

[0003] Therefore, in the present application, slowly digestible starch is prepared, tapioca starch is modified, and high-quality proteins (soybean isolate and whey protein) are compounded, combined with process optimization, to precisely control the satiety effect while maintaining the palatability of the rice noodles, so as to meet the long-term energy supply requirements in complex military environments. Summary of the Invention

[0004] The object of the present invention is to develop a rice noodle with strong satiety and a preparation method thereof. By compounding slowly digestible starch, tapioca starch and high-quality protein as raw materials, combined with a specific production process, a variety of rice noodles with strong satiety are developed. After ingesting this product, the satiety duration of the body reaches 6 - 8 h.

[0005] A preparation method of a rice noodle with strong satiety includes the following steps: (1) Preparation of slowly digestible starch by enzymatic method: 100.0 mg of waxy corn starch was mixed with 30 mL of HEPES-NaOH (pH 7.5), stirred magnetically at 90 °C for 10 min, cooled, and then 0.2 mL of SBEⅡb was added. The reaction was carried out for 10 h, and the enzyme was inactivated. After centrifugation and drying, the slowly digestible starch was obtained.

[0006] (2) Modified cassava starch: Cassava starch was dissolved in water to form a starch milk, and was treated step by step by ultraviolet irradiation. It was treated in the A band (315 - 400 nm) for 3 - 5 min, in the B band (280 - 315 nm) for 3 - 5 min, and in the C band (100 - 280 nm) for 5 - 10 min, and then treated in a 50 - 60 kHZ magnetic field for 20 - 30 s to obtain the modified cassava starch; after ultraviolet irradiation treatment, the non-covalent bonds of cassava starch were broken, the molecular spacing became larger, and after magnetic field treatment, the starch was further modified and the film-forming property was further enhanced, prolonging the satiety time.

[0007] (3) Selection of high-quality protein: Soy protein isolate and whey protein were selected as high-quality proteins; (4) Preparation of rice noodles: 1) Weigh rice starch (70 - 91%), slowly digestible starch (1 - 5%), modified cassava starch (1 - 5%), soy protein isolate (5 - 10%), whey protein (1 - 5%), and wheat gluten (1 - 5%) in proportion; 2) Put the above raw materials into a blender, add 1% - 2% of table salt and 0.5% - 1% of edible alkali based on the total mass of the raw materials, and 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; 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 humidity box (temperature 25 °C, humidity 75%) for aging for 2 h, and then dry them with hot air for 3 h; 5) Carry out ultraviolet sterilization treatment on the dried rice noodles and perform vacuum packaging.

[0008] Beneficial effects The present invention discloses a kind of rice noodles with strong satiety, balanced nutrition and wide adaptability and its preparation method. Through the functional synergy of slowly digestible starch, modified cassava starch and plant protein, combined with an efficient processing technology, the satiety persistence of the rice noodles is significantly improved. Cassava starch is a swelling starch, which can significantly improve the satiety of the rice noodles. Through modification, the satiety time is further prolonged. Description of the drawings

[0009] Figure 1Comparison of satiety time between the examples and the comparative examples; Figure 2 It is the modified cassava starch. Specific implementation manners

[0010] The present invention will be further described below in conjunction with the examples.

[0011] The raw materials or food additives used in the examples of the present invention are all obtained through conventional commercial channels unless otherwise specified.

[0012] Example 1 A preparation method of rice noodles with strong satiety, comprising the following steps: (1) Enzymatic preparation of slowly digestible starch: 100.0 mg of waxy corn starch is mixed with 30 mL of HEPES-NaOH (pH 7.5), at 90 °C, with continuous magnetic stirring for 10 min. After cooling, 0.2 mL of SBEⅡb is added, and the reaction is carried out for 10 h. The enzyme is inactivated, and the sample is centrifuged and dried to obtain slowly digestible starch.

[0013] (2) Modified cassava starch: Dissolve cassava starch in water to form a starch milk, and perform step-by-step ultraviolet irradiation treatment. Treat for 5 min in the A band (356 nm), 5 min in the B band (308 nm), and 10 min in the C band (254 nm), and then treat for 30 s under a 50 kHz magnetic field to obtain modified cassava starch; (3) Selection of high-quality protein: Select soy protein isolate and whey protein as high-quality proteins; (4) Preparation of rice noodles: 1) Weigh rice flour (79%), slowly digestible starch (2%), modified cassava starch (2%), soy protein isolate (10%), whey protein (2%), and gluten (5%) according to the ratio; 2) Put the above raw materials into a blender, add 1% of table 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; 3) Send 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; 4) Place the cut rice noodles in a constant temperature and humidity box (temperature 25 °C, humidity 75%) for aging for 2 h, and then hot air dry for 3 h; 5) Perform ultraviolet sterilization treatment on the dried rice noodles and carry out vacuum packaging.

[0014] Example 2 A preparation method of rice noodles with strong satiety, comprising the following steps: (1)Enzymatic preparation of slowly digestible starch: 100.0 mg of waxy corn starch was mixed with 30 mL of HEPES-NaOH (pH 7.5), stirred magnetically at 90 °C for 10 min, cooled, and then 0.2 mL of SBEⅡb was added. The reaction was carried out for 10 h, and the enzyme was inactivated. The sample was centrifuged and dried to obtain slowly digestible starch; (2)Modified cassava starch: Cassava starch was dissolved in water to form a starch milk, and was treated stepwise by ultraviolet irradiation. It was treated with A band (356 nm) for 5 min, B band (308 nm) for 5 min, C band (254 nm) for 10 min, and then treated in a 60 kHZ magnetic field for 20 s to obtain modified cassava starch; (3)Selection of high-quality protein: Soybean isolate and whey protein were selected as high-quality proteins; (4)Preparation of rice noodles: 1) Weigh rice flour (76%), slowly digestible starch (3%), modified cassava starch (3%), soybean isolate protein (10%), whey protein (3%), and gluten (5%) in proportion; 2) Put the above raw materials into a blender, add 2% salt and 1% edible alkali based on the total mass of the raw materials, slowly add 40% of the total mass of the raw materials of pure water, stir until a uniform dough is formed, and let it stand for 30 min; 3) 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; 4) Place the cut rice noodles in a constant temperature and humidity box (temperature 25 °C, humidity 75%) for aging for 2 h, and then dry them with hot air for 3 h; 5) Subject the dried rice noodles to ultraviolet sterilization treatment and then perform vacuum packaging.

[0015] Example 3 A method for preparing rice noodles with strong satiety, comprising the following steps: (1)Enzymatic preparation of slowly digestible starch: 100.0 mg of waxy corn starch was mixed with 30 mL of HEPES-NaOH (pH 7.5), stirred magnetically at 90 °C for 10 min, cooled, and then 0.2 mL of SBEⅡb was added. The reaction was carried out for 10 h, and the enzyme was inactivated. The sample was centrifuged and dried to obtain slowly digestible starch; (2)Modified cassava starch: Cassava starch was dissolved in water to form a starch milk, and was treated stepwise by ultraviolet irradiation. It was treated with A band (356 nm) for 3 min, B band (308 nm) for 3 min, C band (254 nm) for 5 min, and then treated in a 55 kHZ magnetic field for 28 s to obtain modified cassava starch; (3)Selection of high-quality protein: Select soy protein isolate and whey protein as high-quality protein; (4)Preparation of rice noodles: 1) Weigh rice flour (73%), slowly digestible starch (4%), modified tapioca starch (4%), soy protein isolate (10%), whey protein (4%), and vital wheat gluten (5%) in proportion; 2) Put the above raw materials into a blender, add 1.5% salt and 0.6% edible alkali based on the total mass of the raw materials, slowly add 40% purified 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; 3) 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 16 cm; 4) Place the cut rice noodles in a constant temperature and humidity box (temperature 25°C, humidity 75%) for aging for 2 h, and then hot air dry for 3 h; 5) Perform ultraviolet sterilization treatment on the dried rice noodles and carry out vacuum packaging.

[0016] Example 4 A preparation method of rice noodles with strong satiety, comprising the following steps: v (2)Modified tapioca starch: Dissolve tapioca starch in water to make a starch milk, and perform step-by-step ultraviolet irradiation treatment. Treat for 4 min in the A band (356 nm), 4 min in the B band (308 nm), and 8 min in the C band (254 nm), and then treat for 26 s under a 55 kHZ magnetic field to obtain modified tapioca starch; (3)Selection of high-quality protein: Select soy protein isolate and whey protein as high-quality protein; (4)Preparation of rice noodles: 1) Weigh rice flour (70%), slowly digestible starch (5%), modified tapioca starch (5%), soy protein isolate (10%), whey protein (5%), and vital wheat gluten (5%) in proportion; 2) Put the above raw materials into a blender, add 1.3% salt and 0.6% edible alkali based on the total mass of the raw materials, slowly add 40% purified 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; 3) 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 20 cm; 4) Place the cut rice noodles in a constant temperature and humidity box (temperature 25°C, humidity 75%) for aging for 2 h, and then hot air dry for 3 h; 5) Perform ultraviolet sterilization treatment on the dried rice noodles and carry out vacuum packaging.

[0017] Comparative Example 1 A method for preparing rice noodles, comprising the following steps: (1) Preparation of slowly digestible starch by enzymatic method: 100.0 mg of waxy corn starch is mixed with 30 mL of HEPES-NaOH (pH 7.5), stirred magnetically at 90 °C for 10 min, cooled, 0.2 mL of SBEⅡb is added, reacted for 10 h, inactivated, and the sample is dried after centrifugation to obtain slowly digestible starch; (2) Modified cassava starch: Dissolve cassava starch in water to make a starch milk, and treat it step by step by ultraviolet irradiation, treat it for 4 min in A band (356 nm), treat it for 4 min in B band (308 nm), and treat it for 8 min in C band (254 nm) to obtain modified cassava starch; (3) Selection of high-quality protein: Select soy protein isolate and whey protein as high-quality protein; (4) Preparation of rice noodles: 1) Weigh rice flour (76%), slowly digestible starch (3%), modified cassava starch (3%), soy protein isolate (10%), whey protein (3%), and gluten (5%) in proportion; 2) Put the above raw materials into a blender, add 1.3% of salt and 0.6% 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 min; 3) Send 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 20 cm; 4) Place the cut rice noodles in a constant temperature and humidity box (temperature 25 °C, humidity 75%) for aging for 2 h, and then dry them with hot air for 3 h; 5) Sterilize the dried rice noodles by ultraviolet irradiation and perform vacuum packaging.

[0018] Comparative Example 2 A method for preparing rice noodles, comprising the following steps: (1) Preparation of slowly digestible starch by enzymatic method: 100.0 mg of waxy corn starch is mixed with 30 mL of HEPES-NaOH (pH 7.5), stirred magnetically at 90 °C for 10 min, cooled, 0.2 mL of SBEⅡb is added, reacted for 10 h, inactivated, and the sample is dried after centrifugation to obtain slowly digestible starch; (2) Modified cassava starch: Dissolve cassava starch in water to make a starch milk, and treat it by ultraviolet irradiation, treat it for 16 min in A band (356 nm), and treat it for 26 s under a 55 kHZ magnetic field to obtain modified cassava starch; (3) Selection of high-quality protein: Select soy protein isolate and whey protein as high-quality protein; (4)Preparation of rice noodles: 1) Weigh rice flour (76%), slowly digestible starch (3%), modified tapioca starch (3%), soy protein isolate (10%), whey protein (3%), and gluten (5%) in proportion; 2) Put the above raw materials into a blender, add 1.3% salt and 0.6% edible alkali based on the total mass of the raw materials, slowly add 40% of the total mass of the raw materials of pure water, stir until a uniform dough is formed, and let it stand and proof for 30 min; 3) 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 segments with a length of 20 cm; 4) Place the cut rice noodles in a constant temperature and humidity box (temperature 25 °C, humidity 75%) for aging for 2 h, and then hot air dry for 3 h; 5) Subject the dried rice noodles to ultraviolet sterilization treatment and then perform vacuum packaging.

[0019] Comparative Example 3 A method for preparing rice noodles, comprising the following steps: (1) Preparation of slowly digestible starch by enzymatic method: Mix 100.0 mg of waxy corn starch with 30 mL of HEPES-NaOH (pH 7.5), stir magnetically at 90 °C for 10 min, add 0.2 mL of SBEⅡb after cooling, react for 10 h, inactivate the enzyme, and the sample is dried after centrifugation to obtain slowly digestible starch; (2) Modified tapioca starch: Dissolve tapioca starch in water to make a starch milk, perform ultraviolet irradiation treatment, treat for 8 min at a wavelength (308 nm), treat for 8 min at a wavelength (254 nm), and then treat under a 55 kHZ magnetic field for 26 s to obtain modified tapioca starch; (3) Selection of high-quality protein: Select soy protein isolate and whey protein as high-quality proteins; (4) Preparation of rice noodles: 1) Weigh rice flour (76%), slowly digestible starch (3%), modified tapioca starch (3%), soy protein isolate (10%), whey protein (3%), and gluten (5%) in proportion; 2) Put the above raw materials into a blender, add 1.3% salt and 0.6% edible alkali based on the total mass of the raw materials, slowly add 40% of the total mass of the raw materials of pure water, stir until a uniform dough is formed, and let it stand and proof for 30 min; 3) 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 segments with a length of 20 cm; 4) Place the cut rice noodles in a constant temperature and humidity box (temperature 25 °C, humidity 75%) for aging for 2 h, and then hot air dry for 3 h; 5) Subject the dried rice noodles to ultraviolet sterilization treatment and then perform vacuum packaging.

[0020] Comparative Example 4 A method for preparing rice noodles, comprising the following steps: (1) Modified cassava starch: Dissolve cassava starch in water to form a starch milk, and perform step-by-step ultraviolet irradiation treatment. Treat with A band (356 nm) for 4 min, B band (308 nm) for 4 min, and C band (254 nm) for 8 min, and then treat under a 55 kHZ magnetic field for 26 s to obtain modified cassava starch; (3) Selection of high-quality protein: Select soy protein isolate and whey protein as high-quality proteins; (4) Preparation of rice noodles: 1) Weigh rice flour (70%), modified cassava starch (5%), soy protein isolate (10%), whey protein (10%), and vital wheat gluten (5%) in proportion; 2) Put the above raw materials into a blender, add 1.3% salt and 0.6% edible alkali based on the total mass of the raw materials, slowly add 40% 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; 3) 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 segments with a length of 20 cm; 4) Place the cut rice noodles in a constant temperature and humidity chamber (temperature 25°C, humidity 75%) for aging for 2 h, and then dry them with hot air for 3 h; 5) Subject the dried rice noodles to ultraviolet sterilization treatment and then perform vacuum packaging.

[0021] Detect the rice noodles prepared in the examples and comparative examples (QB / T 2652-2004), as shown in Table 1 specifically.

[0022] Determination of the rehydration time of rice noodles: Weigh the instant rice noodles, take boiling water 30 times the weight of the noodles 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, take out one after 3 min and squeeze it between two glass slides to observe if there is a white hard core, and 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.

[0023] Table 1 Human satiety test: Refer to TCNSS019-2023, Test and Evaluation of Adult Food Satiety. The specific test method is as follows: 1. Select 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 For each group of samples, 10 persons were selected for testing.

[0024] 2. Food to be tested: The rice noodles prepared in the examples and comparative examples were soaked in the same amount of water for the same period of time.

[0025] 3. Testing requirements: The testers had regular rest and normal diet in the 3 days before the test, and ate the food within the specified 10 minutes.

[0026] 4. Result determination: The satiety evaluation form was recorded at 60 min, 120 min, 180 min, 240 min, 300 min, 360 min, 420 min, and 480 min. When the satiety level was in the fasting state, the time was recorded.

[0027] Table 2 Satiety time table As can be seen from the above table, the total satiety time of the rice noodles of the present invention is not less than 400 min. By comparing Comparative Examples 1-3 with the examples, it can be seen that the slowly digestible starch and modified cassava starch of the present invention significantly prolong the satiety time.

[0028] The above embodiments are the preferred embodiments of the present invention, but the embodiments of the present invention are not limited by 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 preparation method of rice noodles with a strong sense of satiety, characterized in that, It includes the following steps: (1) Preparation of slowly digestible starch by enzymatic method: Weigh waxy corn starch and obtain slowly digestible starch through enzymatic hydrolysis; (2) Modification of cassava starch: Dissolve cassava starch in water to make a starch milk, and obtain modified cassava starch through ultraviolet irradiation and magnetic field treatment; (3) Selection of high-quality protein: Select soy protein isolate and whey protein as high-quality proteins; (4) Preparation of rice noodles and vacuum packaging.

2. The preparation method of a strong satiety rice noodle according to claim 1, wherein, Preparation of slowly digestible starch by enzymatic treatment: Mix 100.0 mg of starch with 30 mL of HEPES-NaOH (pH 7.5), keep at 90 °C, continuously stir magnetically for 10 min, add 0.2 mL of SBEⅡb after cooling, react for 10 h, inactivate the enzyme, and the sample is dried after centrifugation to obtain slowly digestible starch.

3. The preparation method of a strong satiety rice noodle according to claim 1, characterized in that, Dissolve cassava starch in water to make a starch milk, and perform step-by-step ultraviolet irradiation treatment. Treat for 3 - 5 min in the A band of 315 - 400 nm, treat for 3 - 5 min in the B band of 280 - 315 nm, treat for 5 - 10 min in the C band of 100 - 280 nm, and then treat for 20 - 30 s under a magnetic field of 50 - 60 kHZ to obtain modified cassava starch.

4. The preparation method of a strong satiety rice noodle according to claim 1, characterized in that, The preparation of rice noodles includes the following steps: 1) Weigh rice flour, slowly digestible starch, modified cassava starch, soy protein isolate, whey protein, and wheat gluten in proportion; 2) Put the above raw materials into a blender, add 1% - 2% of table salt and 0.5% - 1% of edible alkali based on the total mass of the raw materials, slowly add 40% of the total mass of the raw materials of pure water, stir until a uniform dough is formed, and let it stand and proof for 30 min; 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 humidity box for aging for 2 h, and then dry them with hot air for 3 h; 5) Perform ultraviolet sterilization treatment on the dried rice noodles and carry out vacuum packaging.

5. The preparation method of a strong satiety rice noodle according to claim 1, characterized in that, The mass percentages of rice starch, slowly digestible starch, modified cassava starch, soy protein isolate, whey protein, and wheat gluten are: 70 - 91%, 1 - 5%, 1 - 5%, 5 - 10%, 1 - 5%, 1 - 5%.

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