Preparation method of dough, flour and noodles capable of reducing postprandial blood sugar rise

Abstract

The invention discloses a preparation method of dough, flour and noodles capable of reducing postprandial blood sugar rise, and the preparation method of the dough capable of reducing postprandial blood sugar rise comprises the following steps: preparation of low-glycemic-content dough: processing high-glycemic-content food raw materials of which the glycemic index (GI) is greater than 55 into powder and / or slurry, and performing micro-puffing processing treatment to obtain the low-glycemic-content dough; and adding a compound enzyme preparation, a leavening agent and water, kneading into dough, performing negative pressure fermentation on the dough under the conditions of negative pressure and 20-40 DEG C, and synchronously fermenting for 0.5-4 hours to obtain the low-glycemic-content dough. According to the invention, after the food raw materials with relatively high sugar content are subjected to micro-puffing treatment, the effects of subsequent enzymolysis and negative pressure fermentation are improved, and the postprandial sugar content increasing capability of the food raw materials can be reduced.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and more particularly to a method for preparing dough, flour and noodles for reducing postprandial blood sugar elevation. Background Art

[0002] As people's health awareness continues to improve, more and more people are focusing on the impact of food on postprandial blood sugar levels. Postprandial blood sugar response is a key indicator to measure the changes in blood sugar concentration caused by food intake. For diabetic patients and other people who need to control blood sugar levels, choosing foods that can induce lower postprandial blood sugar response can help maintain stable blood sugar levels, reduce insulin requirements, and reduce the risk of cardiovascular disease. Therefore, the development of foods with lower postprandial blood sugar response has become an important research direction in the field of food science.

[0003] By optimizing food ingredients and processing methods, researchers are working to create products that can meet nutritional needs while effectively managing postprandial blood sugar levels. Such foods not only help improve the quality of daily life for people with diabetes, but also provide healthier dietary choices for the general population and promote overall public health. Efforts to develop foods with low postprandial glycemic response reflect the important role of food science in preventive medicine and also respond to consumers' growing demand for functional foods. As a widely consumed staple food, noodles occupy an important position in many countries and regions. However, traditional noodle preparation methods usually use simple mixing, rolling and cutting processes, which makes the final product have a high postprandial glycemic capacity. Noodles with high postprandial glycemic capacity can cause a rapid rise in blood sugar after a meal, which is not good for people with diabetes and others who need to control their blood sugar levels. In addition, traditional noodles are easy to break during cooking and the hardness is difficult to control, which affects the eating experience.

[0004] To reduce the post-meal glycemic capacity of noodles, researchers have tried a variety of methods and techniques: Adding dietary fiber: Increasing the dietary fiber content in noodles can slow down the digestion process, thereby reducing its ability to raise blood sugar after a meal. However, this approach may change the taste and texture of noodles and may not be accepted by all consumers.

[0005] Use whole grains or whole grains: Whole grains and whole grains are rich in fiber and other nutrients, which can effectively reduce the glycemic capacity of noodles after a meal. However, these ingredients may affect the flavor and texture of noodles.

[0006] Physical modification: Slowing down the digestion rate of starch by changing its structure is also a strategy, such as high pressure treatment, ultrasonic treatment, etc. However, these methods have limited application and high cost.

[0007] In view of the above problems, in order to solve the problem of the staple food for obese people and people with high blood sugar, so that this part of people can have staple food to eat and eat with confidence, it is urgent and necessary to develop dough and flour that can reduce the postprandial blood sugar rise around food processing, and at the same time develop low glycemic index noodles. Summary of the Invention

[0008] The object of the present invention is to provide a preparation method of dough, flour and noodles for reducing the postprandial blood sugar rise. After the food raw materials with a relatively high glycemic index are processed by micro-extrusion, it is beneficial to improve the subsequent enzymatic hydrolysis effect. Then enzymatic hydrolysis and negative pressure fermentation are carried out to reduce its postprandial blood sugar-rising ability.

[0009] In order to achieve these objects and other advantages of the present invention, a preparation method of dough for reducing the postprandial blood sugar rise is provided, including the following steps: S1. First kneading: Preparation of low glycemic index dough Process the food raw materials with a relatively high glycemic index (GI>55) into powder and / or slurry, and then process them by micro-extrusion. After that, add a compound enzyme preparation, a leavening agent and water, and knead them into dough. The dough is subjected to negative pressure fermentation and synchronous proofing for 0.5-4 h under negative pressure and at 20-40 °C to obtain low glycemic index dough.

[0010] Preferably, in the preparation method of the dough for reducing the postprandial blood sugar rise, the following steps are further included: S2. Second kneading: Preparation of protein-strengthened dough Add, by mass, 5-30% of protein raw materials and 0.1-1.0% of transglutaminase to the low glycemic index dough prepared in S1, as well as water, and knead them into protein dough. The protein dough is proofed for 0.5-4 h at 20-60 °C to obtain protein-strengthened dough.

[0011] Preferably, in the preparation method of the dough for reducing the postprandial blood sugar rise, in S1, when preparing the low glycemic index dough, the amount of water used is to control the moisture content of the low glycemic index dough to be 25-35%; in S1, the dough is fermented under negative pressure of -0.1 to -0.05 MPa; in S2, when preparing the protein-strengthened dough, the amount of water used is to control the moisture content of the protein-strengthened dough to be 25-40%.

[0012] Preferably, in the preparation method of the dough for reducing the postprandial blood sugar rise, the food raw materials with a relatively high glycemic index are one or more of beans, grains, miscellaneous grains, potatoes, fruits and vegetables, traditional Chinese medicines with both edible and medicinal properties, and their processed products with GI>55; Among them, the traditional Chinese medicines with both edible and medicinal properties are one or more of yam powder, polygonatum, malt, and pueraria root.

[0013] Preferably, in the method for preparing the dough for reducing the postprandial blood glucose rise, in S1, the specific method of micro-extrusion processing is as follows: food raw materials with a relatively high glycemic index are placed in a closed container, and superheated steam at 120-180°C is introduced. The pressure is maintained at 0.15-0.8 MPa for 10-40 min, and then the pressure is rapidly released, resulting in micro-extrusion inside the raw materials.

[0014] Preferably, in the method for preparing the dough for reducing the postprandial blood glucose rise, in S1, the complex enzyme preparation includes cellulase, amylase, and glucoamylase. Among them, the dosages of cellulase, amylase, and glucoamylase are 0.1-1.0%, 0.1-1.0%, and 0.1-0.5% of the dough mass, respectively; the leavening agent is yeast and / or koji, and its dosage is 0.1-4.0% of the dough mass.

[0015] Preferably, in the method for preparing the dough for reducing the postprandial blood glucose rise, in S2, the protein raw materials include one or more of plant protein, animal protein, and / or microbial protein and their processed products; the plant protein includes one or more of cereal protein and its processed products, legume protein and its processed products, algal protein and its processed products, and Portulaca oleracea and its processed products.

[0016] Preferably, in the method for preparing the dough for reducing the postprandial blood glucose rise, in S2, based on mass parts, the low-glycemic-index dough prepared in S1 is further added with a powder or slurry of food raw materials with a low glycemic index and a glycemic index GI≤55, and the amount is 50-100% of the mass of the low-glycemic-index dough. The food raw materials with a low glycemic index are one or more of legumes, cereals, coarse grains, fruits and vegetables, traditional Chinese medicines with both edible and medicinal properties, and their processed products with GI≤55; Among them, the traditional Chinese medicines with both edible and medicinal properties are one or more of Ginkgo biloba, Morus alba, Momordica charantia, and Nelumbo nucifera.

[0017] Preferably, in the method for preparing the dough for reducing the postprandial blood glucose rise, legumes, cereals, and coarse grains are respectively processed into germinated slurries. The specific method is as follows: after washing legumes, cereals, and coarse grains with drinking water, they are soaked in drinking water at 4-30°C for 4-16 h, and then germinated at 20-38°C for 1-2 d until the bud length reaches 1-2 mm. After washing and sterilizing the enzymes by blanching or steaming, they are then chopped, beaten, or ground into a slurry to obtain germinated slurries; among them, 0.1-0.5% of baking soda is added to the soaking water by mass percentage of the soaking water.

[0018] Preferably, in the method for preparing the dough for reducing postprandial blood glucose elevation, in S1, the food raw materials with a relatively high glycemic response are first subjected to low-temperature plasma treatment and then to micro-extrusion processing. Among them, during the low-temperature plasma treatment, the working gas is nitrogen, the gas flow rate is 2 L / min, the gas pressure is 65 - 80 Pa, the discharge power is 50 - 250 W, and the discharge treatment time is 8 - 10 min.

[0019] A method for preparing flour using a low-glycemic dough includes the following steps: The prepared low-glycemic dough is subjected to vacuum low-temperature drying under the conditions of a vacuum degree of -0.1 to -0.08 MPa and a drying temperature of less than 80°C, and then pulverized to obtain low-glycemic flour.

[0020] A method for preparing flour using a protein-strengthened dough includes the following steps: The prepared protein-strengthened dough is subjected to vacuum low-temperature drying under the conditions of a vacuum degree of -0.1 to -0.08 MPa and a drying temperature of less than 80°C, and then pulverized to obtain high-protein flour.

[0021] A method for preparing noodles using dough or flour includes the following steps: The low-glycemic dough or protein-strengthened dough is processed into noodles by pressing or extrusion molding. After the noodles are cooked and / or dried, they are packaged; Or the prepared low-glycemic flour or high-protein flour is kneaded into dough, processed into noodles by pressing or extrusion molding, and after the noodles are cooked and / or dried, they are packaged.

[0022] The present invention has at least the following beneficial effects: 1. The present invention adopts the two-step dough-kneading method of S1 and S2. The purpose of the first dough-kneading is to enzymatically hydrolyze and negatively ferment through a compound enzyme preparation in a semi-solid state, decompose and reduce the starch with a relatively high sugar production in the food raw materials, decompose it into carbon dioxide and alcohol, and reduce the sugar-producing substances in the food raw materials; the purpose of the second dough-kneading is to increase the protein content, and after the cross-linking reaction of the protein with transglutaminase, a bond bridge is formed between protein molecules, increasing the support framework of the dough and increasing the gluten and toughness of the dough.

[0023] 2. In the process of processing and treating food raw materials, the food raw materials with a relatively high glycemic response (glycemic index GI > 55) and the food raw materials with a relatively low glycemic response (glycemic index GI ≤ 55) are processed separately. First, the food raw materials with a relatively high glycemic response are micro-extruded, enzymatically hydrolyzed, and negatively fermented to reduce their postprandial glycemic ability, while the food raw materials with a relatively low glycemic response do not participate in this processing, thereby reducing the processing volume and controlling the processing production cost.

[0024] 3. The composite enzyme hydrolysis process of the present invention adopts a semi-solid process. Compared with the conventional liquid enzyme hydrolysis and liquid fermentation processes, the water consumption of the material is less, and it has the advantages of low equipment investment, low drying energy consumption, and low production cost.

[0025] 4. In the composite enzyme hydrolysis process of the present invention, the dough undergoes enzyme hydrolysis and fermentation synchronously under a negative pressure state. The fiber enzyme is used to hydrolyze and degrade macromolecular fibers, breaking the food cell wall, so that the starch wrapped by the macromolecular plant fibers is released, improving the rate and efficiency of the hydrolysis of amylase and saccharifying enzyme, making the amylase hydrolysis more sufficient and complete, and releasing small molecule monosaccharide components; anaerobic fermentation consumes the monosaccharide components, converting the monosaccharide in the enzyme hydrolysis product into alcohol, CO2 and energy. The negative pressure can timely discharge the CO2 produced by fermentation, promoting the full progress of fermentation, thus more fully consuming the sugar, reducing the sugar-producing substances in the food raw materials, reducing sugar absorption, and thus reducing the post-meal blood sugar rise.

[0026] 5. The present invention adopts a micro-extrusion process, so that the internal water in the food raw materials vaporizes rapidly under the rapid heating of superheated steam, and at the same time, after high-pressure pressure holding treatment, the pressure is quickly released. Due to the pressure difference before and after the pressure release, the food raw material tissue expands rapidly, which can quickly break the cell wall and cause micro-extrusion inside the food raw materials. After the food raw materials are micro-extruded, it is more conducive to the release and refinement of starch in the food raw materials, and is beneficial to improving the subsequent enzyme hydrolysis effect.

[0027] 6. The negative pressure fermentation of the present invention is an anaerobic fermentation carried out under negative pressure, with a directional selection for the fermentation result, so that the sugar is converted in the direction of producing alcohol. A small amount of edible alcohol is prone to inhibit the glycogen in the liver, and at the same time will stimulate the islet cells to secrete insulin, having an inhibitory effect on sugar absorption, thus reducing the increase of blood sugar in the human body after meals. The alcohol in the fermentation product of the present invention has been valuably utilized. Compared with aerobic fermentation producing CO2, water and energy, the present invention has a high utilization rate of sugar-producing substances in food raw materials and has better economic value advantages. At the same time, alcohol is an energy food. About 1g of alcohol can provide about 7kcal of energy. The metabolism of alcohol in the body will neither be converted into fat, nor into sugar or glycogen. Alcohol is always preferentially metabolized and will not be stored in the body for a long time. For people who control blood sugar and weight, during the process of dieting and blood sugar control, appropriate supplementation of alcohol can supplement energy; alcohol itself is also a bactericidal preservative, commonly used for food preservation. Adding edible alcohol to the formula of dough and fresh noodles can extend the shelf life.

[0028] 7. In the food raw material processing method of the present invention, beans, grains, and miscellaneous grains are first processed by germination, and the nutrients are activated and enriched.

[0029] 8. The present invention uses low-temperature plasma to treat food raw materials, which relaxes the structure of the food raw materials and softens the surface fibers, making them easier to digest. At the same time, the surface of the raw materials is uneven, increasing the wettability and permeability, which is beneficial to the wetting and penetration of water vapor on the surface of the raw materials during puffing, thereby improving the puffing effect. The low-temperature plasma treatment and puffing treatment can destroy the cell wall, release the starch wrapped by macromolecular plant fibers, improve the enzymatic hydrolysis rate and efficiency of amylase and saccharifying enzyme, and significantly reduce the postprandial blood sugar-rising ability of the final product.

[0030] Other advantages, objectives, and features of the present invention will be partially reflected by the following description and partially understood by those skilled in the art through the research and practice of the present invention. Detailed implementation manner

[0031] The following further describes the present invention in detail with reference to embodiments, so that those skilled in the art can implement it according to the text of the specification.

[0032] It should be noted that the experimental methods described in the following implementation schemes are all conventional methods unless otherwise specified, and the reagents and materials can be obtained from commercial channels unless otherwise specified.

[0033] A method for preparing dough with reduced postprandial blood sugar rise, comprising the following steps: S1. First kneading: Preparation of low blood sugar-rising dough Process food raw materials with a relatively high glycemic index (GI>55) into powders and / or slurries, and after micro-puffing processing, add a complex enzyme preparation, a leavening agent, and water, and knead them into a dough. The dough is subjected to negative pressure fermentation and synchronous proofing for 0.5-4 h under negative pressure and at 20-40 °C to obtain a low blood sugar-rising dough.

[0034] The method for preparing dough with reduced postprandial blood sugar rise provided by this solution specifically includes: S1. First kneading: Preparation of low blood sugar-rising dough Prepare raw materials: Food raw materials with a relatively high glycemic index (GI>55), such as white rice, white flour, refined grains, etc., are processed into powders or slurries.

[0035] Micro-puffing treatment: Pass superheated steam into a closed container for food raw materials with a relatively high glycemic index, keep the pressure at 0.15-0.8 MPa for a certain time, and then quickly release the pressure. Micro-puffing is generated inside the food raw materials to break the cell wall of the food raw materials, which is beneficial to the release and refinement of starch in the food raw materials, improves the effect of subsequent negative pressure fermentation to decompose starch, reduces the content of sugar-producing substances in the food raw materials, reduces sugar absorption, and thus effectively reduces the postprandial blood sugar rise.

[0036] Add compound enzyme preparation and leavening agent: The compound enzyme preparation includes cellulase, amylase, and glucoamylase. The leavening agent includes yeast and / or distiller's yeast.

[0037] Water: Control the moisture content of the low-glycemic dough to ensure appropriate humidity and fermentation effect.

[0038] Knead the dough: Mix the above raw materials evenly and knead them into a dough.

[0039] Negative pressure fermentation: Ferment the dough under negative pressure and simultaneously proof it. To decompose the starch and sugar in the dough, reduce the content of sugar-producing substances in the dough, lower the glycemic capacity of the dough, reduce sugar absorption, and thus effectively reduce the increase in postprandial blood sugar.

[0040] The food raw materials are processed into powder or slurry using conventional crushing, beating, or grinding equipment. The specific method is as follows: Remove the inedible parts of the food raw materials, and after winnowing purification and drying, crush them into powder using a conventional crusher; or remove the inedible parts of the food raw materials, wash them clean with drinking water, process them into small sections or pieces, quickly cool them to room temperature after heat blanching or steaming to inactivate enzymes, and obtain food mash slurry using chopping, beating, or colloid mill equipment.

[0041] In the process of processing and treating food raw materials in the present invention, food raw materials with a relatively high glycemic index (glycemic index GI > 55) are micro-puffed, enzymatically hydrolyzed, and fermented under negative pressure, which can reduce their postprandial glycemic capacity.

[0042] The present invention adopts the micro-puffing process, which enables the internal moisture of the food raw materials to vaporize rapidly under the rapid heating of superheated steam. At the same time, after high-pressure pressure holding treatment, the pressure is quickly released. Due to the pressure difference before and after pressure release, the tissue of the food raw materials expands rapidly, which can quickly break the cell wall and cause micro-puffing inside the food raw materials. After the food raw materials are micro-puffed, it is more conducive to the release and refinement of starch in the food raw materials, which is beneficial to improving the subsequent enzymatic hydrolysis effect.

[0043] The compound enzyme hydrolysis process of the present invention adopts a semi-solid state process. Compared with the conventional liquid enzymatic hydrolysis and liquid fermentation processes, the water consumption of the materials is less, and it has the advantages of low equipment investment, low drying energy consumption, and low production cost.

[0044] In the composite enzyme hydrolysis process of the present invention, the dough is fermented and proofed simultaneously under negative pressure, and anaerobic fermentation is performed under negative pressure. The present invention utilizes negative pressure fermentation to select the fermentation result orientation, so that sugar is converted in the direction of producing alcohol. A small amount of edible alcohol is easy to inhibit the glycogen of the liver, and at the same time stimulates the pancreatic islet cells to secrete insulin, which has the effect of inhibiting the absorption of sugar, thereby reducing the increase of human meal blood sugar. The fermentation product alcohol of the present invention has been valuablely utilized. Compared with the aerobic fermentation to produce CO2, water and energy, the present invention has a high utilization rate of sugar-producing substances in food raw materials and has better economic value advantages. At the same time, alcohol is an energy food. 1g of alcohol can provide about 7kcal. The metabolism of alcohol in the body will neither be converted into fat nor into sugar or glycogen. Alcohol is always metabolized first and will not be stored in the body for a long time. For people who control sugar and weight, in the process of dieting and controlling sugar, an appropriate amount of alcohol supplementation can replenish energy; alcohol itself is also a bactericidal preservative, which is often used for food preservation. Adding edible alcohol to the formula of fresh noodles can extend the shelf life.

[0045] The purpose of the first dough kneading in this scheme is to decompose and reduce the starch with higher sugar content in the food raw materials through enzymatic hydrolysis and negative pressure fermentation of the composite enzyme preparation in a semi-solid state, decompose it into carbon dioxide and alcohol, and reduce the sugar-producing substances in the food raw materials.

[0046] Advantages of micro-puffing and negative pressure fermentation to prepare low-glycemic dough: When preparing low-glycemic dough, the method of using micro-puffing treatment and fermentation under negative pressure conditions has significant advantages over the high-pressure treatment and ultrasonic treatment mentioned in the background technology. The specific analysis is as follows: 1. Impact on nutritional content Micro-expansion treatment + negative pressure fermentation: Mild processing conditions: Micro-puffing is a mild heat treatment method that can produce tiny bubbles inside the raw materials in a short period of time, destroying part of the starch structure, but will not significantly destroy the nutrients in the dough.

[0047] Reduce the increase of blood sugar after meal: After the food raw materials are micro-puffed, the cell walls can be quickly broken, so that the inside of the food raw materials will be micro-puffed, which is beneficial to the release and refinement of starch in the food raw materials, and improves the effect of subsequent negative pressure fermentation to decompose starch, and reduces the content of sugar-producing substances in the food raw materials, reduces sugar absorption, and thus effectively reduces the increase of blood sugar after meal.

[0048] High pressure treatment, ultrasonic treatment: High temperature or high intensity: High pressure processing usually involves higher temperatures, while ultrasonic processing uses high-intensity mechanical vibrations. Both methods may cause damage to heat-sensitive and mechanically sensitive nutrients in the dough (such as vitamins, proteins, etc.).

[0049] Do not affect the increase in postprandial blood glucose: Since these methods have no decomposing effect on starch and sugar-raising substances in food, they do not affect their ability to raise blood glucose after meals and do not affect the increase in postprandial blood glucose.

[0050] 2. Influence on dough quality Micro-extrusion treatment + negative pressure fermentation: Good cooking characteristics: When the dough is made into noodles, the steaming time of the noodles is close to that of ordinary noodles, not easy to break, with appropriate hardness, maintaining good cooking characteristics and taste.

[0051] Maintain original characteristics: Negative pressure fermentation promotes the activities of yeast or other microorganisms by adjusting the pressure environment, optimizes the microstructure of the dough, and at the same time maintains its original flavor and texture.

[0052] High-pressure treatment, ultrasonic treatment: Affect cooking characteristics: High-pressure treatment may make the noodles too hard or too soft, affecting the eating experience; ultrasonic treatment may cause the internal structure of the noodles to be too broken, making them easy to break during cooking.

[0053] Affect taste and texture: High-pressure treatment may make the noodles too compact, affecting the taste; ultrasonic treatment may cause the internal structure of the dough to be overly broken, affecting the texture of the final product.

[0054] 3. Operational simplicity and cost Micro-extrusion treatment + negative pressure fermentation: Easy to operate: These two treatment methods are relatively simple, with low equipment requirements, suitable for large-scale industrial production.

[0055] Moderate cost: Compared with high-pressure treatment and ultrasonic treatment that require complex equipment and technology, micro-extrusion treatment and negative pressure fermentation are more economical in cost.

[0056] High-pressure treatment, ultrasonic treatment: Complex equipment requirements: High-pressure treatment requires special pressure vessels, and ultrasonic treatment requires high-frequency vibration equipment. These equipment are not only expensive but also have high maintenance costs.

[0057] Higher technical threshold: The operation technical requirements of these two methods are relatively high, requiring professional technical personnel to operate and monitor, increasing the production difficulty and cost.

[0058] 4. Safety Micro-extrusion treatment + negative pressure fermentation: No harmful by-products: These two methods do not produce harmful by-products during the treatment process, ensuring the safety of food.

[0059] Gentle treatment environment: Both micro-extrusion treatment and negative pressure fermentation are carried out in a relatively gentle environment, reducing food safety risks.

[0060] High-pressure treatment, ultrasonic treatment: Potential safety risks: There may be a risk of pressure leakage during high-pressure treatment, and if the ultrasonic treatment intensity is too high, it may also cause the decomposition of certain components in the dough, producing uncertain by-products.

[0061] In summary, the method of preparing a low glycemic index dough by micro-extrusion treatment and anaerobic fermentation under negative pressure and synchronous proofing has the following significant advantages compared with high-pressure treatment and ultrasonic treatment: The noodles prepared with the low glycemic index dough better retain the nutritional components of the noodles and can reduce the increase in postprandial blood sugar.

[0062] Maintain good cooking properties, maintaining the original flavor characteristics and texture.

[0063] Simple operation, moderate cost, suitable for large-scale industrial production.

[0064] Safe and reliable, no harmful by-products are generated, reducing food safety risks.

[0065] Therefore, the method combining micro-extrusion treatment and negative pressure fermentation provides an efficient, economical and safe option for developing dough with reduced postprandial glycemic ability, which is particularly suitable for diabetic patients and other people who need to control blood sugar levels.

[0066] In another embodiment, in the method for preparing the dough for reducing postprandial blood sugar increase, the following steps are further included: S2. Secondary dough mixing: Preparation of protein-strengthened dough Add, by mass, 5-30% of protein raw materials and 0.1-1.0% of transglutaminase to the low glycemic index dough prepared in S1, as well as water, and knead into a protein dough. The protein dough is proofed at 20-60 °C for 0.5-4 h to obtain a protein-strengthened dough.

[0067] The purpose of the first dough mixing is to enzymatically hydrolyze and negatively pressure ferment and synchronously proof in a semi-solid state through a complex enzyme preparation, decompose and reduce the starch with a high sugar yield in the food raw materials, decompose it into carbon dioxide and alcohol, and reduce the sugar-producing substances in the food raw materials.

[0068] The purpose of the second dough mixing is to increase the protein content, and after the cross-linking reaction of the protein with transglutaminase, a bond bridge is formed between protein molecules, increasing the support framework of the dough, and increasing the gluten and toughness of the dough.

[0069] The method for preparing the dough for reducing postprandial blood sugar increase provided by this embodiment specifically includes: S1. First dough kneading: Preparation of low glycemic index dough Prepare raw materials: Food raw materials with a relatively high glycemic index (GI>55): such as white rice, white flour, refined grains, etc., are processed into powders or slurries.

[0070] Micro-extrusion treatment: Pass superheated steam into the closed container for the food raw materials with a relatively high glycemic index, keep the pressure at 0.15 - 0.8 MPa for 10 - 40 min, and then quickly release the pressure. This can cause micro-extrusion inside the food raw materials, break the cell walls of the food raw materials, facilitate the release and refinement of starch in the food raw materials, improve the effect of subsequent negative pressure fermentation to decompose starch, reduce the content of sugar-producing substances in the food raw materials, reduce sugar absorption, and thus effectively reduce the increase in postprandial blood glucose.

[0071] Add compound enzyme preparation and leavening agent: The compound enzyme preparation includes cellulase, amylase, and glucoamylase. The leavening agent includes yeast and / or koji.

[0072] Water: Control the moisture content of the low glycemic index dough to ensure appropriate humidity and fermentation effect.

[0073] Knead into dough: Mix the above raw materials evenly and knead into dough.

[0074] Negative pressure fermentation: The dough is anaerobically fermented and simultaneously proofed for 0.5 - 4 h under negative pressure (-0.1~-0.05 MPa) and at a temperature of 20 - 40 °C. This can decompose the starch and sugar in the dough, reduce the content of sugar-producing substances in the dough, reduce the glycemic index of the dough, reduce sugar absorption, and thus effectively reduce the increase in postprandial blood glucose.

[0075] S2. Second dough kneading: Preparation of protein-strengthened dough Prepare protein raw materials: Add according to 5 - 30% of the mass of the low glycemic index dough. Plant protein (such as soy protein, pea protein, quinoa protein, etc.), animal protein (such as egg white protein, whey protein, etc.) or proteins from other sources can be selected.

[0076] Glutamine transaminase: Add according to 0.1 - 1.0% of the mass of the low glycemic index dough, which is used to strengthen the gluten network and improve the elasticity and toughness of the noodles prepared with the protein-strengthened dough.

[0077] Knead into protein dough: Mix the low glycemic index dough prepared in S1 with the protein raw materials and glutamine transaminase, add an appropriate amount of water, stir well, and knead into protein dough.

[0078] Water dosage: Control the moisture content of the protein-strengthened dough to be 25 - 40% to ensure appropriate humidity and the elasticity of the dough.

[0079] Secondary proofing: Proof the protein dough at 20 - 60°C for 0.5 - 4 h to further optimize the internal structure of the dough and enhance its elasticity and texture.

[0080] Precautions: Ensure precise control of temperature, time, and ratio in each step to achieve the best results. Maintain the hygiene of the entire processing process, prevent microbial contamination, and ensure food safety. Select appropriate equipment for pulping, micro - puffing, dough - making, enzymatic hydrolysis, and fermentation to ensure the accuracy and efficiency of operations. Flexibly adjust processing conditions and formula ratios according to specific raw material characteristics and actual requirements to optimize the quality of the final product.

[0081] Example Application Taking barley flour as an example, the specific steps are as follows: S1. First dough - making Prepare barley flour: Select barley flour as the high - GI raw material.

[0082] Micro - puffing treatment: Pass superheated steam into the closed container with barley flour, maintain the pressure at 0.15 - 0.8 MPa for 10 - 40 min, and then quickly release the pressure.

[0083] Add compound enzyme preparation and leavening agent: Add cellulase, amylase, glucoamylase, and leavening agent in proportion.

[0084] Knead into dough: Mix evenly and knead into dough, controlling the moisture content at 25 - 35%.

[0085] Negative - pressure fermentation: Ferment the dough anaerobically and proof it simultaneously at negative pressure (-0.1~-0.05 Mpa) and temperature 20 - 40°C for 0.5 - 4 h to obtain a low - glycemic - index dough.

[0086] S2. Second dough - making Prepare protein raw materials: Add soy protein at 5 - 30% of the mass of the low - glycemic - index dough and 0.1 - 1.0% transglutaminase.

[0087] Knead into protein dough: Mix the low - glycemic - index dough with protein raw materials and transglutaminase, add appropriate water, stir well, and knead into protein dough, controlling the moisture content at 25 - 40%.

[0088] Secondary proofing: Proof the protein dough at 20 - 60°C for 0.5 - 4 h to obtain a protein - strengthened dough.

[0089] Through the above - mentioned detailed preparation method, the post - meal blood - sugar increase can be effectively reduced, while ensuring that the noodles have good taste and nutritional value, and are suitable for diabetic patients and other people who need to control blood - sugar levels.

[0090] In another solution, in the method for preparing the dough for reducing the postprandial blood glucose rise, in S1, when preparing the low glycemic index dough, the water consumption is controlled to make the moisture content of the low glycemic index dough 25 - 35%; in S1, the dough is subjected to negative pressure fermentation and proofing at -0.1 to -0.05 MPa; In S2, when preparing the protein strengthening dough, the water consumption is controlled to make the moisture content of the protein strengthening dough 25 - 40%.

[0091] In another solution, in the method for preparing the dough for reducing the postprandial blood glucose rise, the food raw materials with a relatively high glycemic index are one or more of legumes, grains, coarse grains, tubers, fruits and vegetables, traditional Chinese medicines with both edible and medicinal uses, and their processed products with a glycemic index GI > 55; Among them, the traditional Chinese medicines with both edible and medicinal uses are one or more of yam powder, polygonatum, malt, and kudzu root.

[0092] In another solution, in the method for preparing the dough for reducing the postprandial blood glucose rise, in S1, the specific method for micro - puffing processing is as follows: the food raw materials with a relatively high glycemic index are placed in a closed container, and superheated steam at 120 - 180 °C is introduced, and the pressure is maintained at 0.15 - 0.8 MPa for 10 - 40 min, and then the pressure is quickly released, and micro - puffing occurs inside the raw materials.

[0093] In another solution, in the method for preparing the dough for reducing the postprandial blood glucose rise, in S1, the compound enzyme preparation includes cellulase, amylase, and glucoamylase. Among them, the dosages of cellulase, amylase, and glucoamylase are respectively 0.1 - 1.0%, 0.1 - 1.0%, and 0.1 - 0.5% of the mass of the low glycemic index dough; the leavening agent is yeast and / or koji, and its dosage is 0.1 - 4.0% of the mass of the low glycemic index dough.

[0094] Compound enzyme preparations (including cellulase, amylase, and glucoamylase) and leavening agents (yeast and / or koji) play a key role in the preparation process of the dough for reducing the postprandial blood glucose rise. The following are the specific action mechanisms of these components and their optimized applications: 1. The role of compound enzyme preparations Cellulase: Cellulase is mainly responsible for degrading macromolecular fibers and breaking the plant cell wall, enabling the starch wrapped inside the cell wall to be released. The dosage is 0.1 - 1.0% (relative to the mass of the dough). By breaking the cell wall structure, cellulase provides more action sites for subsequent amylase and glucoamylase, improving the enzymatic hydrolysis efficiency.

[0095] Amylase: Amylase breaks down complex starch molecules into smaller intermediate products such as dextrins and maltose. The dosage is 0.1 - 1.0% (relative to the mass of the dough). It acts synergistically with cellulase to ensure that starch molecules are fully exposed and the decomposition process starts rapidly, thereby increasing the overall enzymatic hydrolysis rate.

[0096] Glucoamylase: Glucoamylase further converts intermediate products such as dextrins and maltose into small molecule monosaccharides such as glucose. The dosage is 0.1 - 0.5% (relative to the mass of the dough). It ensures that the small molecule starch intermediate products decomposed by amylase are saccharified into monosaccharides, enabling more complete conversion and decomposition of sugars during subsequent negative pressure fermentation, and more thoroughly reducing the sugar-producing substances and sugar content in the dough, thus minimizing the glycemic index of the dough to the greatest extent.

[0097] 2. Function of leavening agent Yeast and / or koji: Through anaerobic fermentation, it consumes monosaccharide components and converts them into alcohol, carbon dioxide (CO2) and energy. The dosage is 0.1 - 4.0% (relative to the mass of the dough). Through the fermentation process, it can effectively consume the monosaccharides produced by enzymatic hydrolysis, reduce the sugar-producing substances in food raw materials, and thus lower the postprandial blood glucose level.

[0098] 3. Negative pressure fermentation: Anaerobic fermentation under negative pressure Carrying out anaerobic fermentation under negative pressure can timely discharge the CO2 generated during the fermentation process, prevent its accumulation from affecting the fermentation environment, and promote more complete fermentation. Negative pressure conditions help maintain the stability of the fermentation environment, improve fermentation efficiency, more thoroughly consume monosaccharide components, and further reduce the postprandial glycemic index.

[0099] Comprehensive mechanism of action Cellulase pretreatment: First, cellulase is used to break the plant cell wall and release the encapsulated starch molecules.

[0100] Synergistic action of amylase and glucoamylase: Subsequently, amylase breaks down starch into smaller dextrins and maltose, and glucoamylase further converts these intermediate products into small molecule monosaccharides.

[0101] Negative pressure fermentation consumes monosaccharides: Then, under negative pressure conditions, the leavening agent undergoes anaerobic fermentation to consume these monosaccharide components, generating alcohol, CO2 and energy, significantly reducing the rapidly absorbable sugars in food.

[0102] Negative pressure promotes fermentation: Negative pressure conditions can timely discharge CO2, ensuring the continuous and efficient progress of the fermentation process and further reducing the sugar content.

[0103] Advantage analysis Improve enzymatic hydrolysis efficiency: Through the pretreatment with cellulase, amylase and glucoamylase can act more effectively on starch molecules, improving the overall enzymatic hydrolysis efficiency.

[0104] Reducing sugar absorption: Anaerobic fermentation consumes most of the monosaccharide components produced by enzymatic hydrolysis, reducing the rapid rise of postprandial blood glucose.

[0105] Optimizing the fermentation environment: Anaerobic fermentation under negative pressure can maintain a stable fermentation environment, ensuring an efficient and thorough fermentation process and further reducing the postprandial blood glucose-raising ability.

[0106] Example application Taking barley flour as an example, the specific steps are as follows: Micro-extrusion treatment: Pass superheated steam into the barley flour in a closed container, keep the pressure at 0.15 - 0.8 MPa for 10 - 40 min, and then quickly release the pressure.

[0107] Adding a compound enzyme preparation: Add cellulase, amylase, and glucoamylase in proportion, which are 0.1 - 1.0%, 0.1 - 1.0%, and 0.1 - 0.5% of the dough quality respectively.

[0108] Adding a leavening agent: Add yeast and / or koji in proportion, and the dosage is 0.1 - 4.0% of the dough quality.

[0109] Mixing evenly: Mix the above raw materials evenly to form a dough, and control the moisture content to be 25 - 35%.

[0110] Negative pressure fermentation: Ferment the dough anaerobically and simultaneously proof it for 0.5 - 4 h under negative pressure (-0.1 to -0.05 MPa) and at a temperature of 20 - 40 °C to ensure full fermentation and consume most of the monosaccharide components.

[0111] Through the above detailed preparation method, the postprandial blood glucose increase can be effectively reduced, while ensuring that the noodles have good taste and nutritional value, and are suitable for diabetic patients and other people who need to control blood glucose levels.

[0112] Summary Through a reasonable compound enzyme preparation, leavening agent formula, and negative pressure fermentation technology, the present invention realizes the effective treatment of high-GI food raw materials and significantly reduces the postprandial blood glucose level. This method not only improves the enzymatic hydrolysis efficiency but also maximally consumes monosaccharide components through the fermentation process, providing a scientific basis and technical support for the development of foods with low blood glucose-raising ability.

[0113] In another scheme, in the method for preparing the dough for reducing postprandial blood glucose increase, in S2, the protein raw material includes one or more of plant protein, animal protein, and / or microbial protein and their processed products; the plant protein includes one or more of cereal protein and its processed products, legume protein and its processed products, algal protein and its processed products, and Portulaca oleracea and its processed products.

[0114] The selection of protein raw materials is very extensive, covering proteins and their processed products from plant, animal, and microbial sources. The following are specific examples of various protein raw materials: 1. Plant proteins: 1.1 Cereal proteins Wheat protein: Protein extracted from wheat, commonly used in pasta products.

[0115] Corn protein: Extracted from corn, having good film-forming properties and solubility.

[0116] 1.2 Legume proteins Soybean protein: Including whole soybean powder, isolated soybean protein, concentrated soybean protein, etc. Soybean protein is one of the most commonly used plant proteins and is widely applied due to its high nutritional value.

[0117] Pea protein: Extracted from peas, suitable for vegetarians and those allergic to soybeans.

[0118] Mung bean protein: Extracted from mung beans, having a relatively high digestibility and absorption rate.

[0119] Broad bean protein: Extracted from broad beans, containing rich amino acids.

[0120] 1.3 Other plant proteins Algal proteins: Such as spirulina, chlorella, etc., rich in various essential amino acids.

[0121] Edible leaf protein: Extracted from edible leaf, having high nutritional value.

[0122] Quinoa protein: Quinoa is a high-protein grain substitute, containing all essential amino acids.

[0123] 2. Animal proteins: 2.1 Dairy proteins Whey protein: Extracted from milk, including whey isolate protein, concentrated whey protein, etc., widely used in sports nutrition products.

[0124] Casein: The main protein component in milk, having good gelling properties and water-binding properties.

[0125] 2.2 Proteins Egg protein: Extracted from eggs, rich in high-quality protein and easy to digest and absorb.

[0126] 2.3 Meat proteins Beef protein: Extracted from beef, suitable for specific nutritional supplements.

[0127] Chicken protein: Extracted from chicken, commonly found in sports nutrition supplements.

[0128] Fish protein: Extracted from fish, especially deep - sea fish, rich in ω - 3 fatty acids.

[0129] 3. Microbial protein: 3.1 Yeast protein Saccharomyces cerevisiae protein: Extracted from Saccharomyces cerevisiae, rich in B vitamins and other trace elements.

[0130] Bread yeast protein: Extracted from bread yeast, widely used in the food industry.

[0131] 3.2 Bacterial protein Spirochaete protein: A protein produced during the fermentation of certain bacteria, with special functional characteristics.

[0132] 3.3 Fungal protein Mushroom protein: Extracted from various edible fungi, rich in dietary fiber and various minerals.

[0133] 4. Processed products: 4.1 Processed plant protein products Soybean residue: The residue after soybean oil extraction, rich in dietary fiber and a small amount of protein.

[0134] Soybean meal: The product after soybean degreasing, widely used as feed and food additive.

[0135] 4.2 Processed animal protein products Gelatin: Extracted from animal skins or bones, used for food thickening and gelation.

[0136] Collagen: Extracted from animal connective tissues, commonly used in beauty and health products.

[0137] 4.3 Processed microbial protein products Single - cell protein: Protein produced through microbial fermentation, such as yeast protein, algal protein, etc.

[0138] Application selection When selecting protein raw materials, the following factors should be considered: Target population: Such as vegetarians, athletes, the elderly, etc.

[0139] Functional requirements: Such as increasing muscle mass, improving digestion, enhancing immunity, etc.

[0140] Processing adaptability: Such as whether heat treatment is required, whether it is easy to mix with other ingredients, etc.

[0141] Cost - effectiveness: The cost differences of different protein raw materials are large, and economic benefits need to be considered comprehensively.

[0142] By reasonably selecting and matching these protein raw materials, noodles or other foods with low glycemic-raising ability that meet different requirements can be developed, providing consumers with more healthy choices.

[0143] In another embodiment, in the method for preparing the dough that reduces the postprandial blood glucose rise, in S2, the low glycemic dough prepared in S1 is further added with a powder or slurry of a food raw material with a lower glycemic index GI ≤ 55, which is 50 - 100% of the mass of the low glycemic dough, by mass. The food raw material with a lower glycemic index is one or more of legumes, grains, coarse grains, fruits and vegetables, traditional Chinese medicines with both edible and medicinal properties, and their processed products with GI ≤ 55. Among them, the traditional Chinese medicines with both edible and medicinal properties are one or more of ginkgo, mulberry leaf, balsam pear, and lotus leaf.

[0144] Optimization plan for separately processing food raw materials with higher and lower glycemic indices: During the processing of food raw materials, separating the food raw materials with higher glycemic indices (GI > 55) from the food raw materials with lower glycemic indices (GI ≤ 55) can effectively reduce the postprandial glycemic-raising ability of high-GI food raw materials, while reducing the unnecessary processing amount and controlling the production cost.

[0145] The following are the detailed processing steps and advantage analysis: 1. Classify and prepare food raw materials with higher glycemic indices and food raw materials with lower glycemic indices Food raw materials with higher glycemic indices (GI > 55): such as white rice, white bread, refined flour products, etc.

[0146] Food raw materials with lower glycemic indices (GI ≤ 55): such as whole grains, legumes, green leafy vegetables, certain fruits, etc.

[0147] 2. Processing of food raw materials with higher glycemic indices Micro-extrusion treatment: Process the food raw materials with higher glycemic indices into powder or slurry, introduce superheated steam into a closed container, with a pressure of 0.15 - 0.8 MPa, keep the pressure for 10 - 40 min, and then quickly release the pressure. This causes micro-extrusion inside the food raw materials, breaking the cell walls of the food raw materials, which is beneficial to the release and refinement of starch in the food raw materials, improving the effect of subsequent negative pressure fermentation to decompose starch, reducing the content of sugar-producing substances in the food raw materials, reducing sugar absorption, and thus effectively reducing the postprandial blood glucose rise.

[0148] 3. Enzymatic hydrolysis treatment: Add a composite enzyme preparation, which includes cellulase, amylase, glucoamylase, etc., with the dosages being 0.1 - 1.0%, 0.1 - 1.0%, and 0.1 - 0.5% of the dough mass respectively. Cellulase breaks the plant cell wall and releases the encapsulated starch molecules; amylase and glucoamylase act synergistically. Amylase decomposes starch into smaller dextrins and maltose, and glucoamylase further converts these intermediate products into small - molecule monosaccharides, ensuring that the subsequent anaerobic fermentation can maintain a stable fermentation environment.

[0149] 4. Add leavening agents: Add yeast and / or koji in proportion, with the dosage being 0.1 - 4.0% of the dough mass. The fermentation process efficiently and thoroughly decomposes and converts the sugar - producing components in the dough, reducing the rapid rise of post - meal blood sugar.

[0150] 5. Negative - pressure fermentation: Conduct anaerobic fermentation and synchronous proofing for 0.5 - 4 h under negative pressure (-0.1~-0.05 Mpa) and at a temperature of 20 - 40°C. Decompose the starch and sugars in the dough. The leavening agent consumes the monosaccharide components released by the enzymatic hydrolysis of starch through anaerobic fermentation, generating alcohol, CO2, and energy. The negative - pressure condition can timely discharge CO2, ensuring the continuous and efficient progress of the fermentation process, significantly reducing the rapidly absorbable sugars in the food, and thus effectively reducing the increase in post - meal blood sugar.

[0151] 6. Treatment of food raw materials with lower glycemic index Direct use: Food raw materials with lower glycemic index do not participate in the above - mentioned complex treatment and are directly used in subsequent mixing or other processing steps. This reduces unnecessary processing, saves energy and time, and lowers production costs.

[0152] Advantage analysis Micro - puffing and enzymatic hydrolysis treatment: Act synergistically to more comprehensively and fully decompose and convert the sugar - producing substances in the dough, making the starch in the dough more fully enzymatically hydrolyzed into small - molecule monosaccharides; Negative - pressure fermentation: Conduct anaerobic fermentation under negative pressure, enabling the small - molecule monosaccharides decomposed and converted from the starch in the dough to be more fully fermented and consumed, maintaining the low - glycemic index characteristics.

[0153] Selective treatment: Only conduct complex treatment on food raw materials with higher glycemic index, avoiding unified treatment of all raw materials and greatly reducing the processing volume.

[0154] Simplified process: Food raw materials with lower glycemic index are directly used, simplifying the overall production process and improving production efficiency.

[0155] Resource saving: Reduce the equipment, time, and energy required for complex treatment of all raw materials, and lower production costs.

[0156] Improve economic efficiency: By optimizing the processing flow, the market competitiveness of the product is improved, and the economic efficiency is increased.

[0157] Retain nutrients: Micro-puffing and enzymatic hydrolysis treatments are carried out under mild conditions to maximize the retention of nutrients in the raw materials.

[0158] Improve taste and texture: After the processed high-GI raw materials are mixed with other low-GI raw materials, they can maintain good cooking characteristics and taste.

[0159] Example applications Take the preparation of noodles as an example: High-GI raw materials (such as white rice, white flour): First, carry out micro-puffing, enzymatic hydrolysis, negative pressure fermentation and synchronous proofing treatments to make a low-glycemic dough.

[0160] Low-GI raw materials (such as whole wheat flour, legume protein): Directly add them to the low-glycemic dough, mix evenly and then carry out subsequent processing.

[0161] Through this separate treatment method, the finally prepared noodles not only have a lower postprandial blood sugar-raising ability, but also can maintain good taste and nutritional value, and are suitable for diabetics and other people who need to control blood sugar levels.

[0162] This solution can effectively reduce the increase in postprandial blood sugar, reduce unnecessary processing volume, control production costs, and achieve double benefits of economy and health by separately processing and processing food raw materials with higher and lower glycemic responses on the premise of ensuring product quality.

[0163] In another solution, in the method for preparing the dough for reducing postprandial blood sugar increase, beans, grains, and miscellaneous grains are respectively processed into germinated slurries. The specific method is as follows: After washing beans, grains, and miscellaneous grains clean with drinking water, soak them in drinking water at 4 - 30 °C for 4 - 16 h, then germinate them at 20 - 38 °C for 1 - 2 d until the germ length reaches 1 - 2 mm. After washing clean to obtain germinated beans, grains, and miscellaneous grains, inactivate enzymes by blanching or steaming, and then chop or beat and grind them into a slurry to obtain germinated slurries; among them, add baking soda with a mass percentage of 0.1 - 0.5% of the soaking water quality to the soaking water.

[0164] The specific method for processing beans, grains, and miscellaneous grains into germinated slurries: Select suitable beans for germination (such as soybeans, mung beans, black beans), grains (such as brown rice, wheat), and miscellaneous grains (such as quinoa, buckwheat, etc.).

[0165] Thoroughly wash beans, grains, and miscellaneous grains with drinking water to remove surface impurities and dust. Ensure the cleanliness of the raw materials and reduce possible contamination during the germination process.

[0166] Soaking treatment, soaking conditions: temperature 4 - 30°C, time 4 - 16h, using drinking water, and adding baking soda (sodium bicarbonate) to the water, with a mass percentage of 0.1 - 0.5%. Baking soda helps to adjust the pH value of the soaking water, promotes seed germination, and at the same time softens the seed coat, facilitating subsequent germination.

[0167] Germination treatment, germination conditions: temperature 20 - 38°C, time 1 - 2d, until the germinated buds reach a length of 1 - 2mm. Appropriate temperature and time can promote seed germination, activate the internal enzyme system, decompose part of the starch and protein, and improve the availability of nutrients.

[0168] After germination is completed, thoroughly wash the germinated legumes, grains, and miscellaneous grains with clean drinking water to remove excess moisture and impurities, ensuring the cleanliness and hygiene of the raw materials.

[0169] Inactivate the enzymes in the germinated raw materials by blanching (rapid hot water treatment) or steaming. Enzyme inactivation treatment can stop the enzyme activity during the germination process, prevent further metabolic changes, and retain the beneficial components produced during germination.

[0170] Blanching: Put the germinated raw materials into boiling water and heat briefly, usually for 1 - 3min.

[0171] Steaming: Put the germinated raw materials into a steamer and steam, usually for 10 - 20min.

[0172] Put the germinated raw materials after enzyme inactivation treatment into a chopper or a pulper, add an appropriate amount of water, and fully stir or grind them into a delicate slurry. A uniform and delicate germinated slurry is obtained, which is convenient for subsequent mixing with other raw materials and used for the preparation of dough.

[0173] Precautions: Ensure that the temperature conditions in each step meet the requirements, and avoid too high or too low temperatures affecting the germination effect or destroying nutrients.

[0174] Operate strictly within the specified time range to avoid over - germination or under - germination.

[0175] Maintain the hygiene of the whole treatment process, prevent microbial contamination, and ensure food safety.

[0176] Select appropriate equipment for soaking, germination, enzyme inactivation, and pulping treatments to ensure the accuracy and efficiency of the operation.

[0177] Example application Taking mung beans as an example, the specific steps are as follows: Thoroughly wash the mung beans with drinking water to remove impurities.

[0178] Soak mung beans in drinking water containing 0.1 - 0.5% baking soda for 4 - 16 h at 4 - 30 °C.

[0179] Germinate for 1 - 2 d at 20 - 38 °C until the sprout length reaches 1 - 2 mm.

[0180] Wash the germinated mung beans with drinking water.

[0181] Blanch the germinated mung beans in boiling water for 1 - 3 min or steam for 10 - 20 min.

[0182] Put the enzyme - inactivated mung beans and an appropriate amount of water into a blender and blend into a fine germinated pulp.

[0183] Through the above - detailed method for preparing germinated pulp, the nutritional value of raw materials can be effectively improved, and the post - meal blood sugar - rising ability of the final product can be reduced, which is applicable to the preparation of noodles or other foods with low blood sugar - rising ability.

[0184] In another scheme, in the method for preparing the dough for reducing post - meal blood sugar rise, in S1, the food raw materials with higher blood sugar - rising properties are first subjected to low - temperature plasma treatment and then micro - puffing processing. Among them, during the low - temperature plasma treatment, the working gas is nitrogen, the gas flow rate is 2 L / min, the gas pressure is 65 - 80 Pa, the discharge power is 50 - 250 W, and the discharge treatment time is 8 - 10 min.

[0185] The present invention uses low - temperature plasma to treat food raw materials, making the structure of the food raw materials loose and softening the surface fibers, so that it is more easily digestible. At the same time, the surface of the raw materials is uneven, increasing the wettability and permeability, which is beneficial to the wetting and penetration of water vapor on the surface of the raw materials during puffing, thereby improving the puffing effect. The low - temperature plasma treatment and puffing treatment can destroy the cell wall, releasing the starch wrapped by macromolecular plant fibers and improving the enzymatic hydrolysis rate and efficiency of amylase and saccharifying enzyme.

[0186] Advantages and innovations of the micro - puffing treatment, negative - pressure fermentation treatment and low - temperature plasma treatment of the present invention This application proposes a brand - new method for preparing dough, flour and noodles - combining micro - puffing treatment, negative - pressure fermentation treatment and low - temperature plasma treatment, aiming to significantly reduce the post - meal blood sugar rise of noodles while maintaining or improving their cooking characteristics and taste.

[0187] Micro - puffing treatment: Micro - puffing treatment is a mild heat treatment method that can cause micro - puffing inside the raw materials in a short time, break the cell walls, destroy part of the starch structure, release the starch wrapped by macromolecular plant fibers, improve the enzymatic hydrolysis rate and efficiency of amylase and saccharifying enzyme, significantly reduce the blood sugar - rising ability of the final product, and thus significantly reduce the increase in post - meal blood sugar. Compared with high - temperature and long - time heating, micro - puffing treatment causes less damage to the nutritional components of the raw materials and can better retain the original characteristics of the dough.

[0188] Negative - pressure fermentation treatment: Anaerobic fermentation is carried out under negative pressure, which can consume monosaccharide components, convert the monosaccharide products of enzymatic hydrolysis into alcohol, CO2 and energy. Negative pressure can timely discharge the CO2 produced by fermentation, promote the full progress of fermentation, thus more fully consume sugars, reduce the sugar - producing substances in food raw materials, reduce sugar absorption, and thereby reduce post - meal blood sugar rise. Negative - pressure fermentation can not only extend the fermentation time, but also enhance the elasticity and toughness of the dough, making it more resistant to boiling and less likely to break. By consuming the monosaccharide components released by the enzymatic hydrolysis of starch through negative - pressure fermentation to generate alcohol, CO2 and energy, negative - pressure conditions can timely discharge CO2, ensuring the continuous and efficient progress of the fermentation process, significantly reducing the rapidly absorbable sugars in food, and thus effectively reducing the increase in post - meal blood sugar. Negative - pressure fermentation can optimize its internal structure, improve the taste and cooking performance without significantly changing the appearance of the noodles.

[0189] Low - temperature plasma treatment: Through low - temperature plasma treatment, the structure of food raw materials becomes loose and the surface fibers are softened, resulting in an uneven surface of the raw materials, increased wettability and permeability. Combined with micro - puffing treatment, it is beneficial for the wetting and penetration of water vapor on the surface of the raw materials during puffing, thereby improving the puffing effect, breaking the cell walls, releasing the starch wrapped by macromolecular plant fibers, improving the enzymatic hydrolysis rate and efficiency of amylase and saccharifying enzyme, and significantly reducing the post - meal blood sugar - rising ability of the final product. Low - temperature plasma treatment uses the active particles in the plasma to modify the proteins and starches in flour, change their molecular structures, and then affect the digestion rate. This treatment method can significantly reduce the increase in post - meal blood sugar without affecting the sensory quality of the noodles. Low - temperature plasma treatment makes the structure of food raw materials loose and the surface fibers softened, resulting in an uneven surface of the raw materials, increased wettability and permeability. Combined with micro - puffing treatment, the cell walls are broken, the starch wrapped by macromolecular plant fibers is released, the enzymatic hydrolysis rate and efficiency of amylase and saccharifying enzyme are improved, and the post - meal blood sugar - rising ability of the final product is significantly reduced. In addition, low - temperature plasma treatment does not cause temperature rise, avoiding the loss of heat - sensitive components and ensuring food safety and quality.

[0190] Low - temperature plasma treatment does not cause temperature rise, avoiding the loss of heat - sensitive components, and at the same time can precisely control the treatment intensity to ensure food safety and quality.

[0191] Method for preparing flour using low-glycemic dough, comprising the following steps: The prepared low-glycemic dough is subjected to vacuum low-temperature drying under the conditions of a vacuum degree of -0.1 to -0.08 MPa and a drying temperature less than 80°C, and then pulverized to obtain low-glycemic flour.

[0192] Method for preparing flour using protein-strengthened dough, comprising the following steps: The prepared protein-strengthened dough is subjected to vacuum low-temperature drying under the conditions of a vacuum degree of -0.1 to -0.08 MPa and a drying temperature less than 80°C, and then pulverized to obtain high-protein flour.

[0193] Method for preparing noodles using dough or flour, comprising the following steps: The low-glycemic dough or protein-strengthened dough is processed into noodles by pressing or extrusion molding. After the noodles are cooked and / or dried, they are packaged; Or the prepared low-glycemic flour or high-protein flour is kneaded into dough, processed into noodles by pressing or extrusion molding, and after the noodles are cooked and / or dried, they are packaged.

[0194] Example 1 Method for preparing dough for reducing postprandial blood glucose rise, comprising the following steps: S1. First kneading: Preparation of low-glycemic dough Food raw materials with a relatively high glycemic index (GI > 55) are processed into powder and / or slurry, subjected to micro-extrusion processing, and then a compound enzyme preparation, a leavening agent, and water are added and kneaded into dough. The dough is subjected to negative-pressure fermentation and synchronous proofing for 0.5 h under negative pressure and at 20°C to obtain low-glycemic dough.

[0195] In the method for preparing dough for reducing postprandial blood glucose rise, the following steps are further included: S2. Second kneading: Preparation of protein-strengthened dough To the low-glycemic dough prepared in S1, calculated by mass, 5% of protein raw materials and 0.1% of transglutaminase based on the mass of the low-glycemic dough are added, as well as water, and kneaded into protein dough. The protein dough is proofed for 0.5 h at 20°C to obtain protein-strengthened dough.

[0196] In the method for preparing dough for reducing postprandial blood glucose rise, in S1, when preparing low-glycemic dough, the amount of water used is controlled to make the moisture content of the low-glycemic dough 25%; in S1, the dough is subjected to negative-pressure fermentation and synchronous proofing at -0.05 Mpa. In S2, when preparing protein-strengthened dough, the amount of water used is controlled to make the moisture content of the protein-strengthened dough 25%.

[0197] In the method for preparing the dough for reducing the postprandial blood glucose increase, the food raw materials with relatively high glycemic index are wheat, buckwheat, pumpkin, and Chinese medicinal herbs with both edible and medicinal properties. Among them, the Chinese medicinal herb with both edible and medicinal properties is yam powder.

[0198] Blanch and cut the pumpkin, add yam powder, and after chopping and colloid grinding, homogenize to obtain a vegetable puree.

[0199] In the method for preparing the dough for reducing the postprandial blood glucose increase, in S1, the specific method for micro-puffing processing is as follows: The food raw materials with relatively high glycemic index are placed in a closed container, and superheated steam at 120 °C is introduced. Keep the pressure at 0.15 MPa for 10 min, and then quickly release the pressure to generate micro-puffing inside the raw materials.

[0200] In the method for preparing the dough for reducing the postprandial blood glucose increase, in S1, the compound enzyme preparation includes cellulase, amylase, and glucoamylase. Among them, the dosages of cellulase, amylase, and glucoamylase are 0.1%, 0.1%, and 0.1% of the mass of the low-glycemic dough respectively; the leavening agent is yeast and / or koji, and its dosage is 0.1% of the mass of the low-glycemic dough.

[0201] In the method for preparing the dough for reducing the postprandial blood glucose increase, in S2, the protein raw materials include surimi, eggs, and alfalfa powder. In the method for preparing the dough for reducing the postprandial blood glucose increase, in S2, based on the mass parts, the low-glycemic dough prepared in S1 is also added with a powder or slurry of food raw materials with a relatively low glycemic index and a glycemic index GI ≤ 55, accounting for 50% of the mass of the low-glycemic dough; the food raw materials with a relatively low glycemic index are soybeans and bitter gourds with GI ≤ 55.

[0202] In the method for preparing the dough for reducing the postprandial blood glucose increase, the specific method for processing soybeans, wheat, and buckwheat into germinated slurries is as follows: Wash soybeans, wheat, and buckwheat with drinking water, soak them in drinking water at 4 °C for 4 h, then germinate them at 20 °C for 1 d until the bud length reaches 1 mm. Wash them clean to obtain germinated soybeans, wheat, and buckwheat. After blanching or steaming to inactivate enzymes, chop or beat and grind them into a slurry to obtain germinated slurries; among them, 0.1% of baking soda is added to the soaking water by mass percentage of the soaking water.

[0203] The method for preparing noodles using a low-glycemic dough includes the following steps: Press or extrude the low-glycemic dough into noodles. After drying the noodles at low temperature and ventilation until the moisture content is below 14%, package them. The diameter of the noodles is about 1.25 mm.

[0204] The method for preparing noodles using a protein-strengthened dough includes the following steps: Press or extrude the protein-strengthened dough into noodles, and after drying the noodles at low temperature and under ventilation until the water content is below 14%, pack them. The diameter of the noodles is about 1.25 mm.

[0205] Example 2 A method for preparing a dough that reduces the increase in postprandial blood glucose, comprising the following steps: S1. First kneading: Preparation of a low glycemic index dough Process food raw materials with a relatively high glycemic index (GI>55) into powders and / or slurries, subject them to micro-extrusion processing, then add a compound enzyme preparation, a leavening agent, and water, and knead them into a dough. The dough is subjected to negative pressure fermentation and synchronous proofing for 2.2 h under negative pressure and at 30 °C to obtain a low glycemic index dough.

[0206] The method for preparing a dough that reduces the increase in postprandial blood glucose further includes the following steps: S2. Second kneading: Preparation of a protein-strengthened dough For the low glycemic index dough prepared in S1, by mass, add 17% of the protein raw material and 0.1-1.0% of transglutaminase based on the mass of the low glycemic index dough, as well as water, and knead them into a protein dough. The protein dough is proofed for 2 h at 40 °C to obtain a protein-strengthened dough.

[0207] In the method for preparing a dough that reduces the increase in postprandial blood glucose, in S1, when preparing the low glycemic index dough, the amount of water used is to control the water content of the low glycemic index dough to be 30%; in S1, the dough is subjected to negative pressure fermentation and synchronous proofing under -0.07 Mpa; In S2, when preparing the protein-strengthened dough, the amount of water used is to control the water content of the protein-strengthened dough to be 32%.

[0208] In the method for preparing a dough that reduces the increase in postprandial blood glucose, the food raw materials with a relatively high glycemic index are wheat, buckwheat, pumpkin, and traditional Chinese medicines that are both food and medicine; Among them, the traditional Chinese medicine that is both food and medicine is yam powder.

[0209] Blanch and cut the pumpkin, add yam powder, chop and mix, grind with a colloid mill, and then homogenize to obtain a vegetable puree.

[0210] In the method for preparing a dough that reduces the increase in postprandial blood glucose, in S1, the specific method of micro-extrusion processing is as follows: The food raw materials with a relatively high glycemic index are placed in a closed container, and superheated steam at 160 °C is introduced. Keep the pressure at 0.4 MPa for 30 min, and then quickly release the pressure, and micro-extrusion occurs inside the raw materials.

[0211] In the method for preparing the dough for reducing the postprandial blood glucose rise, in S1, the complex enzyme preparation includes cellulase, amylase, and glucoamylase. Among them, the dosages of cellulase, amylase, and glucoamylase are 0.6%, 0.6%, and 0.3% of the mass of the low-glycemic dough, respectively; the leavening agent is yeast and / or koji, and its dosage is 0.3% of the mass of the low-glycemic dough.

[0212] In the method for preparing the dough for reducing the postprandial blood glucose rise, in S2, the protein raw materials include surimi, eggs, and alecost powder.

[0213] In the method for preparing the dough for reducing the postprandial blood glucose rise, in S2, based on the mass fraction, the low-glycemic dough prepared in S1 is further added with a powder or slurry of a food raw material with a low glycemic index GI ≤ 55, which is 70% of the mass of the low-glycemic dough; the food raw material with a low glycemic index is soybeans and balsam pears with GI ≤ 55.

[0214] In the method for preparing the dough for reducing the postprandial blood glucose rise, soybeans, wheat, and buckwheat are respectively processed into germinated slurries. The specific method is as follows: After washing soybeans, wheat, and buckwheat clean with drinking water, soak them in drinking water at 20 °C for 10 h, then germinate them at 25 °C for 2 d until the bud length reaches 1.5 mm. After washing them clean to obtain germinated soybeans, wheat, and buckwheat, and inactivating enzymes by blanching or steaming, then chopping, beating, or grinding them into a paste to obtain germinated slurries; among them, 0.3% of baking soda based on the mass percentage of the soaking water is added to the soaking water.

[0215] The method for preparing flour by using a protein-strengthened dough includes the following steps: The prepared protein-strengthened dough is subjected to vacuum low-temperature drying under the conditions of a vacuum degree of -0.09 MPa and a drying temperature of less than 80 °C, and then pulverized to obtain high-protein flour.

[0216] The method for preparing noodles by using a protein-strengthened dough includes the following steps: The protein-strengthened dough is processed into noodles by pressing or extrusion molding. After the noodles are dried by low-temperature ventilation until the moisture content is below 14%, they are packaged. The diameter of the noodles is about 1.25 mm.

[0217] Example 3 The method for preparing the dough for reducing the postprandial blood glucose rise includes the following steps: S1. First kneading: Preparation of the low-glycemic dough The food raw materials with a high glycemic index GI > 55 are processed into powders and / or slurries, and after micro-extrusion processing, a complex enzyme preparation, a leavening agent, and water are added and kneaded into a dough. The dough is subjected to negative-pressure fermentation and synchronous proofing for 4 h under negative pressure and at 40 °C to obtain the low-glycemic dough.

[0218] In the method for preparing the dough for reducing the postprandial blood glucose rise, the following steps are further included: S2. Secondary dough kneading: Preparation of protein-strengthened dough Take the low-glycemic-index dough prepared in S1, and by mass, add 30% of the protein raw material and 0.1 - 1.0% of transglutaminase based on the mass of the low-glycemic-index dough, as well as water, and knead into a protein dough. The protein dough is proofed at 60°C for 4 h to obtain a protein-strengthened dough.

[0219] In the method for preparing the dough for reducing the postprandial blood glucose rise, in S1, when preparing the low-glycemic-index dough, the amount of water used is to control the moisture content of the low-glycemic-index dough to be 35%; in S1, the dough is subjected to negative pressure fermentation and synchronous proofing at -0.1 Mpa; In S2, when preparing the protein-strengthened dough, the amount of water used is to control the moisture content of the protein-strengthened dough to be 40%.

[0220] In the method for preparing the dough for reducing the postprandial blood glucose rise, the food raw materials with a relatively high glycemic index are wheat, buckwheat, pumpkin, and Chinese medicinal herbs with both edible and medicinal properties; Among them, the Chinese medicinal herb with both edible and medicinal properties is yam powder.

[0221] Blanch and cut the pumpkin, add yam powder, chop and mix, grind with a colloid mill, and then homogenize to obtain a vegetable puree.

[0222] In the method for preparing the dough for reducing the postprandial blood glucose rise, in S1, the specific method of micro-extrusion processing is as follows: The food raw materials with a relatively high glycemic index are placed in a closed container, and superheated steam at 180°C is introduced, and the pressure is maintained at 0.8 MPa for 40 min, and then the pressure is quickly released, resulting in micro-extrusion inside the raw materials.

[0223] In the method for preparing the dough for reducing the postprandial blood glucose rise, in S1, the composite enzyme preparation includes cellulase, amylase, and glucoamylase. Among them, the dosages of cellulase, amylase, and glucoamylase are 1.0%, 1.0%, and 0.5% respectively based on the mass of the low-glycemic-index dough; the leavening agent is yeast and / or koji, and its dosage is 4.0% based on the mass of the low-glycemic-index dough.

[0224] In the method for preparing the dough for reducing the postprandial blood glucose rise, in S2, the protein raw materials include fish mince, eggs, and aleurita powder.

[0225] In the method for preparing the dough for reducing the postprandial blood glucose rise, in S2, take the low-glycemic-index dough prepared in S1, and by mass, also add the powder or slurry of low-glycemic-index food raw materials with a glycemic index GI ≤ 55 and a mass equal to 100% of the low-glycemic-index dough; the low-glycemic-index food raw materials are soybeans and bitter gourds with GI ≤ 55.

[0226] In the method for preparing the dough for reducing the postprandial blood glucose rise, soybeans, wheat, and buckwheat are respectively processed into germinated slurry. The specific method is as follows: After washing soybeans, wheat, and buckwheat clean with drinking water, soak them in drinking water at 30°C for 16 h, then germinate them at 38°C for 2 d until the germ length reaches 2 mm. After washing clean to obtain germinated soybeans, wheat, and buckwheat, blanch or steam them to inactivate enzymes, and then chop or beat and grind them into slurry to obtain germinated slurry; wherein, 0.5% by mass of baking soda is added to the soaking water.

[0227] The method for preparing flour using protein-strengthened dough includes the following steps: Perform vacuum low-temperature drying on the prepared protein-strengthened dough under the conditions of a vacuum degree of -0.1 MPa and a drying temperature less than 80°C, and then crush it to obtain high-protein flour.

[0228] The method for preparing noodles using protein-strengthened dough includes the following steps: Process the protein-strengthened dough into noodles by pressing or extrusion molding. After the noodles are dried by low-temperature ventilation until the moisture content is below 14%, they are packaged.

[0229] Example 4 On the basis of Example 2, in S1, the food raw materials with a higher blood glucose rise are first subjected to low-temperature plasma treatment and then to micro-extrusion processing. Among them, during the low-temperature plasma treatment, the working gas is nitrogen, the gas flow rate is 2 L / min, the gas pressure is 65 - 80 Pa, the discharge power is 50 - 250 W, and the discharge treatment time is 8 - 10 min. Through the low-temperature plasma treatment, the structure of the food raw materials becomes loose, and the surface fibers are softened, resulting in unevenness on the surface of the raw materials, increased wettability and permeability. Combining with the micro-extrusion treatment, it is beneficial for the steam to wet and penetrate the surface of the raw materials during extrusion, thereby improving the extrusion effect, destroying the cell wall, releasing the starch wrapped by the macromolecular plant fibers, and increasing the enzymatic hydrolysis rate and efficiency of amylase and saccharifying enzyme, significantly reducing the postprandial blood glucose-rising ability of the final product. In addition, the low-temperature plasma treatment does not cause temperature rise, avoiding the loss of heat-sensitive components and ensuring food safety and quality.

[0230] Comparative Example 1 The difference from Example 2 is that: the food raw materials with a higher blood glucose rise are not subjected to micro-extrusion processing. Others are the same as in Example 2.

[0231] Comparative Example 2 The difference from Example 2 is that: the food raw materials with a higher blood glucose rise are not subjected to negative-pressure fermentation, and the dough is fermented and proofed at normal pressure at 20 - 40°C for 0.5 - 4 h. Others are the same as in Example 2.

[0232] Comparative Example 3 Differences from Example 2: The food raw materials with a relatively high blood sugar-raising effect are not subjected to micro-expansion treatment and negative-pressure fermentation. The dough is fermented and proofed at normal pressure at 20-40 °C for 0.5-4 h. Others are the same as in Example 2.

[0233] The difference between Comparative Example 4 (control noodle example) and Example 2 is that: the food raw materials with a relatively high blood sugar-raising effect are not subjected to micro-expansion treatment, enzyme preparations and leavening agents are not added, and neither negative-pressure fermentation nor normal-pressure fermentation is carried out. The dough is proofed at normal pressure at 20-40 °C for 0.5-4 h. Others are the same as in Example 2.

[0234] That is: control noodles: Noodles directly processed using the same food raw materials as in Example 2 without adopting the raw material treatment technical solution of the present application.

[0235] Test Example Postprandial blood glucose test of noodles I. Noodle test samples The noodle test samples are derived from the noodles prepared in Example 2, Example 4, Comparative Example 1, Comparative Example 2, Comparative Example 3, and Comparative Example 4.

[0236] Each example uses the same food raw materials and processes the noodles through different technical solutions. Among them, Comparative Example 4 does not process the food raw materials using the technical solution of the present application, and the noodles prepared by it are used as control noodle samples for testing and comparison.

[0237] II. Test methods The fingertip capillary blood glucose value is measured using the GA-3 blood glucose meter and supporting test strips of Sannuo Biochemical Co., Ltd., and part of it refers to WS / T652—2019 "Determination Method for Glycemic Index of Foods".

[0238] 1. Selection of subjects (1) The number of subjects is 12 each time; (2) The subjects are healthy adults (aged 18 to 60 years), with an equal number of men and women, and are non-pregnant women and lactating mothers; (3) The body mass index (BMI) of the subjects is within the normal range (18.5 kg / m 2 ~24.0 kg / m 2 ); (4) The subjects have no history of diabetes (or impaired glucose tolerance), no other metabolic diseases, digestive system diseases, endocrine system diseases, mental diseases, etc.; (5) The subjects have no history of food allergies and intolerances to foods such as gluten-containing grains and their products, fish and their products, eggs and their products, peanuts and their products, soybeans and their products, milk and dairy products, nuts and their nut products, etc.; (6) The subjects did not take nutrient supplements that affect glucose tolerance, nor drugs such as oral contraceptives, acetylsalicylic acid, steroids, protease inhibitors, and antipsychotics within the past 3 months; (7) The subjects were able to tolerate a fasting state of at least 10 hours.

[0239] 2. Food intake test (1) In the three days before the measurement, the subjects had regular work and rest and normal diet; for dinner on the day before the measurement, high-fiber and high-sugar foods were avoided, and fasting started before 22:00; on the morning of the measurement day, strenuous exercise was avoided, and the subjects started the food intake measurement after sitting still for 10 minutes.

[0240] (2) Fasting blood samples were collected twice at 5-minute intervals to measure the fasting blood glucose value, and the average value of the two fasting blood glucose measurements was calculated.

[0241] (3) 100 grams of the noodle test sample was boiled in boiling water in a pot for 6 minutes, all the noodle samples were fished out into a bowl, and 250 mL of pure water was added. Then, the subjects started eating, strictly controlling the eating time, and finishing all the test noodle samples and pure water within 5 - 10 minutes. Timing started from the first bite.

[0242] (4) Blood samples were collected at 1 hour and 2 hours after the meal respectively to measure the postprandial blood glucose value, and the postprandial 1-hour blood glucose increase value and postprandial 2-hour blood glucose increase value of each noodle test sample were calculated. The calculation formulas are as follows: 1) The postprandial 1-hour blood glucose increase value of each noodle test sample = the postprandial 1-hour blood glucose value of the noodle test sample - the average value of the subjects' fasting blood glucose; 2) The postprandial 2-hour blood glucose increase value of each noodle test sample = the postprandial 2-hour blood glucose value of the noodle test sample - the average value of the subjects' fasting blood glucose; 3) For the postprandial 1-hour blood glucose increase value and postprandial 2-hour blood glucose increase value of each noodle test sample, the average value of 12 subjects was taken.

[0243] (5) For each blood glucose test in the experiment, an interval of more than 3 days was maintained.

[0244] III. Test data The postprandial blood glucose values, as well as the calculated postprandial 1-hour blood glucose increase values and postprandial 2-hour blood glucose increase values, of the noodle food intake tests prepared in Example 2, Example 4, Comparative Example 1, Comparative Example 2, Comparative Example 3, and Comparative Example 4 (control noodles) are summarized in Tables 1 - 6.

[0245] Table 1 Postprandial blood glucose value test data (mmol / L) of the noodles prepared in Example 2 Table 2 Postprandial blood glucose value test data (mmol / L) of the noodles prepared in Example 4 Table 3 Test data of postprandial blood glucose value of noodles prepared in Comparative Example 1 (mmol / L) Table 4 Test data of postprandial blood glucose value of noodles prepared in Comparative Example 2 (mmol / L) Table 5 Test data of postprandial blood glucose value of noodles prepared in Comparative Example 3 (mmol / L) Table 6 Test data of postprandial blood glucose value of noodles (control noodles) prepared in Comparative Example 4 (mmol / L) IV. Results and Analysis 1. The summary of the average postprandial blood glucose increase values of the noodles prepared in each example and comparative example is shown in Table 7.

[0246] Table 7 Summary table of average postprandial blood glucose increase values (mmol / L) 2. Analysis of the effects of the noodles prepared in each example and comparative example on reducing postprandial blood glucose increase From Table 7 above: In Example 2, Example 4, and Comparative Example 1, Comparative Example 2, Comparative Example 3, and Comparative Example 4, the noodles prepared in each example using the same food raw materials and processed by different technical solutions, their effects on reducing postprandial blood glucose increase are reflected by the average values of their postprandial blood glucose increase. The larger the average value of postprandial blood glucose increase, the smaller the effect; conversely, the smaller the average value of postprandial blood glucose increase, the greater the effect.

[0247] 1) Comparative Example 4 is the control noodles. Since the raw material treatment technical solution of this application is not adopted (that is, not through low-temperature plasma treatment, not through micro-extrusion treatment, not adding enzyme preparations and fermentation agents, and not performing negative-pressure or atmospheric-pressure fermentation treatment), the postprandial blood glucose increase value of the noodles is the largest.

[0248] 2) For the noodles prepared in Example 2, Example 4, and Comparative Example 1, Comparative Example 2, and Comparative Example 3, since different raw material treatment technical solutions of this application are adopted, their postprandial blood glucose increase values are all less than the postprandial blood glucose increase value of the control noodles (Comparative Example 4) to varying degrees, indicating that the raw material treatment technical solution of this application has the effect of reducing postprandial blood glucose increase, and for different treatment technical solutions, their effects are different.

[0249] 3) In Example 4, the combined technical solution of first performing low-temperature plasma treatment, then performing micro-expansion treatment, adding enzyme preparations and leavening agents for negative-pressure fermentation and synchronous proofing treatment results in the smallest increase in postprandial blood glucose value of the noodles, showing the best effect of reducing the increase in postprandial blood glucose.

[0250] 3. Comparison of the effects of noodles prepared by single technical solutions in reducing the increase in postprandial blood glucose The effects of noodles prepared by single technical solutions in reducing the increase in postprandial blood glucose are shown in Table 8.

[0251] Table 8 Effects of noodles prepared by single technical solutions in reducing the increase in postprandial blood glucose 1) Analysis of the effect of the low-temperature plasma treatment technical solution: Using / Example 4 and not using / Example 2 Analysis: The raw materials of Example 2 and Example 4 are the same, and both adopt the technical solutions of micro-expansion treatment, adding enzyme preparations and leavening agents for negative-pressure fermentation treatment. The difference is that Example 4 adds the low-temperature plasma technical solution treatment. The average value of the increase in blood glucose 1 hour after a meal of the noodles prepared in Example 4 is significantly less than that of the noodles prepared in Example 2, and the average value of the increase in blood glucose 2 hours after a meal of the noodles prepared in Example 4 is also significantly less than that of the noodles prepared in Example 2. This shows that the added low-temperature plasma treatment technical solution in Example 4 has an obvious synergistic effect of reducing the increase in postprandial blood glucose. After the food raw materials with higher blood glucose increase are first treated with low-temperature plasma, this effect of reducing the postprandial blood glucose increase is further enhanced, making the increase in postprandial blood glucose of the noodles lower.

[0252] 2) Analysis of the effect of the micro-expansion treatment technical solution: Using / Example 2 and not using / Comparative Example 1 Analysis: The raw materials of Example 2 and Comparative Example 1 are the same, and both adopt the technical solutions of adding enzyme preparations and leavening agents for negative-pressure fermentation treatment. The difference is that in Example 2, the food raw materials with higher blood glucose increase are treated by micro-expansion; in Comparative Example 1, the food raw materials with higher blood glucose increase are not treated by micro-expansion. The average value of the increase in blood glucose 1 hour after a meal of the noodles prepared in Comparative Example 1 is significantly greater than that of the noodles prepared in Example 2, and the average value of the increase in blood glucose 2 hours after a meal of the noodles prepared in Comparative Example 1 is also significantly greater than that of the noodles prepared in Example 2. This shows that the technical solution of micro-expanding the food raw materials with higher blood glucose increase in Example 2 has an obvious synergistic effect of reducing the increase in postprandial blood glucose.

[0253] 3) Analysis of the effect of the negative-pressure fermentation treatment technical solution: Using / Example 2 and not using / Comparative Example 2 Analysis: The raw materials of Example 2 and Comparative Example 2 are the same, and both adopt the technical solutions of micro - puffing treatment, adding enzyme preparations and leavening agents. The difference is that in Example 2, the food raw materials with higher blood - sugar - rising effect are treated with the technical solution of negative - pressure fermentation; in Comparative Example 2, the food raw materials with higher blood - sugar - rising effect are not subjected to negative - pressure fermentation, and the dough is fermented and proofed under normal pressure. The average value of blood - sugar increase 1 hour after a meal of the noodles prepared in Comparative Example 2 is significantly greater than that of the noodles prepared in Example 2, and the average value of blood - sugar increase 2 hours after a meal of the noodles prepared in Comparative Example 2 is also significantly greater than that of the noodles prepared in Example 2. This shows that the technical solution of negative - pressure fermentation of food raw materials with higher blood - sugar - rising effect in Example 2 has an obvious effect of reducing the increase in post - meal blood sugar.

[0254] 4) Analysis of the effect of the technical solution of normal - pressure fermentation treatment: Comparative Example 3 (using) and Comparative Example 4 (not using) Analysis: The raw materials of Comparative Example 3 and Comparative Example 4 are the same, and neither is subjected to low - temperature plasma treatment and micro - puffing treatment. The difference is that in Comparative Example 3, enzyme preparations and leavening agents are added to the food raw materials with higher blood - sugar - rising effect, and the dough is fermented and proofed under normal pressure; in Comparative Example 4, enzyme preparations and leavening agents are not added to the food raw materials with higher blood - sugar - rising effect, and the dough is proofed under normal pressure without normal - pressure fermentation. The average value of blood - sugar increase 1 hour after a meal of the noodles prepared in Comparative Example 4 is significantly greater than that of the noodles prepared in Comparative Example 3, and the average value of blood - sugar increase 2 hours after a meal of the noodles prepared in Comparative Example 4 is also significantly greater than that of the noodles prepared in Comparative Example 3. This shows that the technical solution of adding enzyme preparations and leavening agents to the food raw materials with higher blood - sugar - rising effect and performing normal - pressure fermentation in Comparative Example 3 also has the effect of reducing the increase in post - meal blood sugar.

[0255] 4. Comparison of the effect of reducing post - meal blood - sugar increase of noodles prepared by combined technical solutions The effect of reducing post - meal blood - sugar increase of noodles prepared by combined technical solutions is shown in Table 9.

[0256] Table 9 The effect of reducing post - meal blood - sugar increase of noodles prepared by combined technical solutions From the above Table 9, the following conclusions can be drawn: Conclusion 1: The post - meal blood - sugar increase of noodles can be effectively reduced by single technical solutions of micro - puffing treatment and negative - pressure fermentation of noodle food raw materials. For the noodles prepared by the combined technical solution of micro - puffing + negative - pressure fermentation, the increase value of post - meal blood sugar is lower than the corresponding post - meal blood - sugar increase values of the noodles prepared by the two single technical solutions, indicating that the combined technical solution of micro - puffing + negative - pressure fermentation has a synergistic effect of reducing post - meal blood - sugar increase.

[0257] Conclusion 2: After the noodle food raw materials are treated with low-temperature plasma, the effect of reducing postprandial blood sugar rise by the combined technical solution of micro-extrusion + negative pressure fermentation is further enhanced, and it has a greater synergistic effect in reducing postprandial blood sugar rise. This shows that the noodles prepared by the combined technical solution of low-temperature plasma treatment + micro-extrusion treatment + negative pressure fermentation treatment have a lower postprandial blood sugar rise value and can reduce the postprandial blood sugar rise of noodles to a greater extent.

[0258] V. Conclusion To sum up, this study shows that: The noodle food raw materials treated by the single technical solutions of low-temperature plasma treatment, micro-extrusion treatment and negative pressure fermentation can all effectively reduce the postprandial blood sugar rise of noodles.

[0259] The noodle food raw materials treated by the combined technical solution of micro-extrusion treatment and negative pressure fermentation have a synergistic effect in reducing postprandial blood sugar rise.

[0260] The noodles prepared by the combined treatment of the noodle food raw materials with the three technical solutions of low-temperature plasma treatment, micro-extrusion treatment and negative pressure fermentation have a lower postprandial blood sugar rise value and can reduce the postprandial blood sugar rise of noodles to a greater extent.

[0261] To sum up, the technical solutions of low-temperature plasma treatment, micro-extrusion treatment and negative pressure fermentation and proofing treatment in this application have the effect of reducing the postprandial blood sugar rise of food raw materials.

[0262] VI. Summary The innovation of this application lies in the first proposal of combining micro-extrusion treatment, negative pressure fermentation treatment and low-temperature plasma treatment for the preparation of dough, flour and noodles to achieve the goal of significantly reducing postprandial blood sugar rise. This method not only effectively solves the problem of high GI of traditional noodles, but also maintains or even improves the cooking characteristics and taste of noodles, providing an ideal food choice for diabetic patients and other people concerned about blood sugar health. In addition, this method is easy to operate and has a moderate cost, with broad prospects for industrial application.

[0263] The technical solution of this application is not only innovative in theory, but also shows significant advantages and potential in practical applications. This method provides new ideas and methods for the development of more healthy, delicious and suitable foods for special dietary needs.

[0264] Therefore, future product development should consider integrating more effective treatment measures as shown in Example 4 to better serve people who need to strictly manage their blood sugar levels. In addition, continuing to explore how to optimize existing technologies and processes will also help develop more efficient and healthy food solutions. At the same time, for enterprises that hope to simplify the production process, Example 2 provides a balance point, ensuring a certain degree of blood sugar control effect while reducing production complexity.

[0265] In summary, this study shows that reasonable treatment combinations and technology applications can significantly affect the postprandial blood glucose response of foods, providing new possibilities for diabetic patients and others concerned about blood sugar health.

[0266] Although the embodiments of the present invention have been disclosed as above, they are not limited to the applications listed in the specification and embodiments. It can be fully applied to various fields suitable for the present invention. For those familiar with the field, additional modifications can be easily made. Therefore, without departing from the general concept defined by the claims and the equivalent scope, the present invention is not limited to specific details and the embodiments shown and described herein.

Claims

1. A method for preparing a dough that reduces the postprandial blood glucose rise, characterized in that, It includes the following steps: S1. First dough kneading: Preparation of low glycemic index dough Food raw materials with a relatively high glycemic index (GI > 55) are processed into powders and / or slurries, and then subjected to micro - puffing processing. After that, a compound enzyme preparation, a leavening agent, and water are added and kneaded into a dough. The dough is subjected to negative - pressure fermentation and synchronous proofing at 0.5 - 4 h under negative pressure and at 20 - 40 °C to obtain a low glycemic index dough.

2. The method for preparing the dough for reducing postprandial blood glucose elevation according to claim 1, wherein It also includes the following steps: S2. Second dough kneading: Preparation of protein - reinforced dough The low glycemic index dough prepared in S1 is added with 5 - 30% of protein raw materials and 0.1 - 1.0% of transglutaminase based on the mass of the low glycemic index dough, as well as water, and kneaded into a protein dough. The protein dough is proofed at 20 - 60 °C for 0.5 - 4 h to obtain a protein - reinforced dough.

3. The method for preparing a dough for reducing postprandial blood glucose elevation according to claim 2, wherein In S1, when preparing the low glycemic index dough, the amount of water is controlled so that the moisture content of the low glycemic index dough is 25 - 35%; in S1, the dough is fermented under negative pressure at - 0.1~ - 0.05 MPa. In S2, when preparing the protein - reinforced dough, the amount of water is controlled so that the moisture content of the protein - reinforced dough is 25 - 40%.

4. The method for preparing a dough for reducing postprandial blood glucose elevation according to claim 1, wherein The food raw materials with a relatively high glycemic index are one or more of legumes, grains, miscellaneous grains, tubers, fruits and vegetables, traditional Chinese medicines with both edible and medicinal properties, and their processed products with GI > 55; Among them, the traditional Chinese medicines with both edible and medicinal properties are one or more of yam powder, polygonatum, malt, and pueraria root.

5. The method for preparing a dough for reducing postprandial blood glucose elevation according to claim 1, characterized in that, In S1, the specific method of micro - puffing processing is as follows: The food raw materials with a relatively high glycemic index are placed in a closed container, and superheated steam at 120 - 180 °C is introduced. The pressure is maintained at 0.15 - 0.8 MPa for 10 - 40 min, and then the pressure is quickly released, resulting in micro - puffing inside the raw materials.

6. The method for preparing a dough for reducing postprandial blood glucose elevation according to claim 1, characterized in that In S1, the compound enzyme preparation includes cellulase, amylase, and glucoamylase. Among them, the dosages of cellulase, amylase, and glucoamylase are 0.1 - 1.0%, 0.1 - 1.0%, and 0.1 - 0.5% of the dough mass respectively; the leavening agent is yeast and / or koji, and its dosage is 0.1 - 4.0% of the dough mass.

7. The method for preparing the dough for reducing postprandial blood glucose rise according to claim 2, characterized in that, In S2, the protein raw materials include one or more of plant protein, animal protein, and / or microbial protein and their processed products; the plant protein includes one or more of cereal protein and its processed products, legume protein and its processed products, algal protein and its processed products, and alfalfa and its processed products.

8. The method for preparing a dough for reducing postprandial blood glucose elevation according to claim 2, characterized in that, In S2, the low glycemic index dough prepared in S1 is also added with powders or slurries of food raw materials with a relatively low glycemic index (GI ≤ 55) accounting for 50 - 100% of the mass of the low glycemic index dough. The food raw materials with a relatively low glycemic index are one or more of legumes, grains, miscellaneous grains, fruits and vegetables, traditional Chinese medicines with both edible and medicinal properties, and their processed products with GI ≤ 55; Among them, the traditional Chinese medicines with both edible and medicinal properties are one or more of ginkgo seed, mulberry leaf, balsam pear, and lotus leaf.

9. The method for preparing a dough for reducing postprandial blood glucose elevation according to claim 4 or 8, characterized in that, Process legumes, grains, and miscellaneous grains into germinated slurries respectively. The specific method is as follows: Wash legumes, grains, and miscellaneous grains with drinking water, then soak them in drinking water for 4 - 16 h at 4 - 30 °C, and then germinate them for 1 - 2 d at 20 - 38 °C until the bud length reaches 1 - 2 mm. After washing them clean to obtain germinated legumes, grains, and miscellaneous grains, inactivate enzymes by blanching or steaming, and then chop, beat, or grind them with a colloid mill into a mushy slurry to obtain germinated slurries; among them, add baking soda accounting for 0.1 - 0.5% of the mass percentage of the soaking water to the soaking water.

10. The method for preparing a dough for reducing postprandial blood glucose elevation according to claim 1, characterized in that, In S1, food raw materials with a relatively high glycemic index are first subjected to low-temperature plasma treatment and then to micro-extrusion processing. Among them, during the low-temperature plasma treatment, the working gas is nitrogen, the gas flow rate is 2 L / min, the gas pressure is 65 - 80 Pa, the discharge power is 50 - 250 W, and the discharge treatment time is 8 - 10 min.

11. A method for preparing flour for a low glycemic dough prepared by claim 1, characterized in that, It includes the following steps: Perform vacuum low-temperature drying on the prepared low-glycemic dough under the conditions of a vacuum degree of -0.1 to -0.08 MPa and a drying temperature less than 80 °C, and then crush it to obtain low-glycemic flour.

12. A method for preparing flour for protein-strengthened dough prepared by the method of claim 2, characterized in that, It includes the following steps: Perform vacuum low-temperature drying on the prepared protein-strengthened dough under the conditions of a vacuum degree of -0.1 to -0.08 MPa and a drying temperature less than 80 °C, and then crush it to obtain high-protein flour.

13. A method for preparing noodles using the dough prepared according to any one of claims 1 or 2 or the flour prepared according to any one of claims 11 or 12, characterized in that, It includes the following steps: Press or extrude the low-glycemic dough or protein-strengthened dough into noodles. After the noodles are cooked and / or dried, package them. Or knead the prepared low-glycemic flour or high-protein flour into dough, press or extrude it into noodles. After the noodles are cooked and / or dried, package them.

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