Low-GI radix puerariae whole flour noodles and preparation technology thereof

Abstract

The invention relates to the technical field of food processing, and discloses low-GI radix puerariae whole flour noodles and a preparation process thereof, and the low-GI radix puerariae whole flour noodles are prepared from the following raw materials in parts by weight: 76-84 parts of wheat flour, 6-14 parts of radix puerariae whole flour, 10 parts of auxiliary material powder, 0-10 parts of vital gluten, 0.1-0.4 part of konjac powder and 1 part of table salt. The auxiliary material powder is composed of buckwheat powder and red bean powder, and the weight ratio of the buckwheat powder to the red bean powder is 9: 1. The content of glucomannan in the konjac powder is more than or equal to 80%. By adopting the raw material formula consisting of the wheat flour, the radix puerariae whole flour, the auxiliary material powder, the vital gluten, the konjac powder and the table salt according to specific parts by weight, all the raw materials have a synergistic effect to form the low-GI radix puerariae whole flour noodles, so that the defects that most of the traditional noodles adopt single grain flour as a main raw material, the raw material composition is single, and the production cost is low are overcome. Therefore, the product is single in nutrition and is difficult to meet the low-GI diet requirement.

Description

Technical Field

[0001] The present application relates to the field of food processing technology, and specifically to a low-GI kudzu root flour noodle and a preparation process thereof. Background Art

[0002] In the food processing sector, with rising consumer health awareness, low-glycemic index (GI) foods have become a research hotspot. Noodles, a staple food in my country, are traditionally made with wheat flour. This high starch content is rapidly digested and absorbed by the body, leading to rapid blood sugar fluctuations and making it difficult to meet the low-GI food needs of diabetics and obese individuals.

[0003] Patent publication number CN111657432A discloses a method for producing nutritious kudzu root flour noodles, comprising the following steps: S1, obtaining the following raw materials: 89% flour, 5%-6% kudzu root starch, 0.4% eggs, 0.6%-0.9% salt, and sufficient purified water; S2, adding an appropriate amount of water to a container, heating it to 15°C-25°C, and then adding the kudzu root starch to dissolve it in the water; S3, cracking and shelling the eggs, mixing them with purified water in a ratio of 1:5, and adding salt to dissolve them; S4, add the mixed egg liquid into the container and stir until it becomes a gelatinous and transparent paste; S5, add flour into the mixture, add the mixture into a blender, and continue stirring for 5 to 10 hours until half of the mixture is granular; S6, add the mixture into the hopper of a noodle press, extrude it into shape, and then dry it into shape, cut it into pieces of about 20 cm, and package it separately. It has the advantages of delicate taste, mature after-ripening, slightly bluish-white color, slightly transparent, fragrant and smooth, and good taste.

[0004] In the process of implementing the technical solution of this application, the inventors discovered that the above technology has at least the following technical problems:

[0005] This single raw material composition pattern makes the nutritional composition of noodle products relatively limited. They can often only provide basic nutrients such as carbohydrates. Buckwheat / red beans are not compounded, and they lack dietary fiber, functional active substances and other ingredients beneficial to the human body. As a result, the product's nutrition is single, and the process causes the GI value to be high, which makes it difficult to meet the needs of a low GI diet.

[0006] Regarding the above-mentioned related technologies, the inventor believes that most noodles currently on the market use single grain flour as the main raw material. Due to the single raw material composition, the product has a single nutritional value and is difficult to meet the needs of a low GI diet. Summary of the Invention

[0007] In order to solve the problem that most traditional noodles use a single grain flour as the main raw material, the single raw material composition results in a single nutritional product and is difficult to meet the needs of a low GI diet, the present application provides a low GI kudzu root whole flour noodle and a preparation process thereof.

[0008] In a first aspect, the present application provides a low GI kudzu root flour noodle, which adopts the following technical solution:

[0009] The invention discloses low-GI kudzu root whole flour noodles, which are prepared from the following raw materials in parts by weight: 76-84 parts of wheat flour, 6-14 parts of kudzu root whole flour, 10 parts of auxiliary material powder, 0-10 parts of gluten, 0.1-0.4 parts of konjac flour and 1 part of salt.

[0010] By adopting the above technical solution, a raw material formula consisting of wheat flour, whole kudzu root flour, auxiliary powder, gluten, konjac flour and salt in specific weight proportions is adopted, so that the raw materials work synergistically to form low-GI whole kudzu root flour noodles, thereby improving the problem that traditional noodles mostly use a single grain flour as the main raw material, and due to the single raw material composition, the product has a single nutritional value and is difficult to meet the needs of a low-GI diet.

[0011] Preferably, the auxiliary powder consists of buckwheat flour and red bean flour, and the weight ratio of buckwheat flour to red bean flour is 9:1.

[0012] By adopting the above technical solution, since buckwheat flour is rich in dietary fiber and flavonoids, it can delay the digestion and absorption of carbohydrates. Red bean flour contains protein, dietary fiber and various minerals. The two are compounded in a 9:1 ratio, which can synergistically increase the dietary fiber content of noodles and optimize the nutritional structure of noodles. At the same time, with the help of the ingredient characteristics of the two, the decomposition of starch and the release of glucose can be delayed, thereby further reducing the GI value of noodles and improving the nutritional and health attributes of the product.

[0013] Preferably, the glucomannan content of the konjac flour is ≥80%.

[0014] By adopting the above technical solution, due to the high content of glucomannan, it can more fully form a more viscous gel when it comes into contact with water, more effectively wrapping the starch granules in the noodles, enhancing the inhibitory effect on the contact between starch and digestive enzymes, and can better cooperate with puerarin to inhibit starch hydrolysis and the binding of the gluten network to starch. Therefore, the starch digestion delay system is further strengthened and the low GI effect is more stably achieved.

[0015] In a second aspect, the present application provides a preparation process for low-GI kudzu root flour noodles, which adopts the following technical solution:

[0016] A preparation process of low-GI kudzu root flour noodles comprises the following steps:

[0017] Mixing raw materials: wheat flour, kudzu root powder, auxiliary material powder, gluten powder, konjac flour and salt are mixed in proportion to obtain mixed powder;

[0018] Kneading: adding water to the mixed flour by a gradient water addition method and kneading the dough, wherein the total amount of water added by the gradient water addition method is 28-32%, to obtain a flocculent dough;

[0019] Calendering: Calendering and cutting the flocculent dough to obtain shaped noodles;

[0020] Drying: Drying the formed noodles under certain temperature and relative humidity conditions to obtain low GI kudzu root flour noodles.

[0021] By adopting the above technical solution, a preparation process including mixing raw materials, kneading dough, calendering and drying is adopted, and each step works synergistically, thereby achieving stable production of low-GI kudzu root flour noodles, thereby improving the problem of non-standard steps in the traditional noodle preparation process and improper control of parameters in each link, which leads to unstable product quality.

[0022] Preferably, the kudzu root powder has a particle size of 80-100 mesh, an isoflavone content of ≥2.0 mg / g, and a puerarin content of ≥5000 mg / kg.

[0023] By adopting the above technical solution, the 80-100 mesh particle size allows the whole kudzu root powder to be more evenly mixed with other raw materials, ensuring the consistency of the noodle texture. The high content of isoflavones and puerarin can enhance their physiological activity, delay the action of carbohydrate digestive enzymes, and inhibit glucose absorption. The three work synergistically, thereby achieving the effect of improving the stability of the low GI characteristics of noodles and enhancing the functional activity of the product.

[0024] Preferably, the added amount of gluten is 5-10 parts, and the protein content is ≥75%.

[0025] By adopting the above technical solution, since the addition of 5-10 parts can form a suitable gluten network with other raw materials, wrapping starch granules to reduce their contact with digestive enzymes, and the protein content ≥75% can ensure the strength and stability of the gluten network, and enhance the toughness and water retention of noodles, the three work together to achieve the effect of helping to reduce the GI value of noodles and improving the steaming performance and taste of noodles.

[0026] Preferably, the gradient water addition method includes three stages of water addition, with a total water addition amount of 28-32% of the weight of the mixed powder. In the first stage, 60% water is added and stirred for 2 minutes. In the second stage, 30% water is added and stirred for 3 minutes. In the third stage, the remaining water is added and stirred for 5 minutes.

[0027] By adopting the above technical solution, since water is added in proportion in stages and the stirring time is controlled, the raw materials in the mixed flour can gradually and evenly absorb water, avoiding excessive or insufficient moisture in some parts, reducing the occurrence of clumping or loosening of the dough, and at the same time, through the stirring time at different stages, the orderly formation of the gluten network is promoted, and the ductility and stability of the dough are enhanced. Therefore, the dough has a uniform texture and a stable structure, which provides a good foundation for subsequent calendering and molding, thereby ensuring the noodle molding effect and quality consistency.

[0028] Preferably, the calendering molding includes two stages: composite calendering and continuous calendering. The composite calendering gap is 3.5 mm, and the continuous calendering gaps are 2.0 mm, 1.5 mm, and 1.0 mm, respectively.

[0029] By adopting the above technical solution, the composite calendering initially integrates the flocculent dough with a gap of 3.5mm to form a uniform noodle sheet basis, and the continuous calendering gradually narrows the gap to 1.0mm, making the noodle sheet gradually firm and uniform in thickness, reducing internal bubbles and stress concentration, and promoting further extension and strengthening of the gluten network. The three work synergistically, thus achieving the effect of dense noodle structure, regular shape, low breakage rate, and more chewy taste.

[0030] Preferably, the drying adopts four-stage gradient drying, the first stage is 40℃ / RH85% for 30 minutes, the second stage is 45℃ / RH75% for 60 minutes, the third stage is 50℃ / RH65% for 90 minutes, and the fourth stage is 55℃ / RH55% until the moisture content is ≤12.5%.

[0031] By adopting the above technical solution, the high humidity environment is slowly preheated in the first stage to prevent the surface of the noodles from drying out quickly and preventing the internal moisture from dissipating. The second and third stages gradually increase the temperature and reduce the humidity, so that the moisture can be evenly diffused and evaporated, reducing cracking and deformation. The fourth stage accurately controls the end point moisture to ensure the storage stability of the product. The four stages are coordinated and regulated, so that the noodles have a complete appearance, are not easy to break, have a good taste and have a prolonged shelf life.

[0032] Preferably, the GI value of the noodles is 50-55, the cooking loss rate is ≤6.5%, and the breakage rate is ≤2%.

[0033] By adopting the above technical solution, the GI value of noodles is controlled at 50-55, the cooking loss rate is ≤6.5% and the breakage rate is ≤2%, thereby ensuring that the product has both low GI characteristics and good processing and edible properties. This improves the problem that most traditional low-GI noodles are prone to breaking during cooking or suffer from high nutritional loss, resulting in a poor eating experience due to insufficient quality control.

[0034] This application provides a low-GI kudzu root flour noodle and its preparation process. It has the following beneficial effects:

[0035] 1. The present application adopts a raw material formula composed of wheat flour, whole kudzu root flour, auxiliary powder, gluten, konjac flour and salt in specific weight parts, so that the raw materials work synergistically to form low-GI whole kudzu root flour noodles, thereby improving the problem that traditional noodles mostly use a single grain flour as the main raw material. Due to the single raw material composition, the product has a single nutritional value and is difficult to meet the needs of a low-GI diet.

[0036] 2. The present application sets the auxiliary powder to be composed of buckwheat flour and red bean flour in a weight ratio of 9:1, thereby making the auxiliary powder more reasonably matched with other raw materials, thereby improving the problem of traditional noodle auxiliary materials being randomly selected and with no fixed proportions, and the poor compatibility of the auxiliary materials with the main raw materials, resulting in poor noodle texture stability.

[0037] 3. The present application achieves stable production of low-GI kudzu root flour noodles by adopting a preparation process including mixing raw materials, kneading dough, calendering and drying, and each step works synergistically, thereby improving the problem of unstable product quality caused by the non-standard steps of the traditional noodle preparation process due to improper control of parameters in each link.

[0038] 4. This application controls the GI value of noodles to 50-55, the cooking loss rate ≤6.5% and the breakage rate ≤2%, thereby ensuring that the product has both low GI characteristics and good processing and edible properties, thereby improving the problem that most traditional low-GI noodles are easy to break or have high nutritional loss during cooking, resulting in a poor eating experience due to insufficient quality control. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 A flowchart of the method provided for this application;

[0040] Figure 2 Process flow chart provided for this application;

[0041] Figure 3 Response surface diagram for the formulation optimization provided in this application;

[0042] Figure 4 Sensory evaluation comparison chart provided for this application;

[0043] Figure 5 Buckwheat and red bean ratio impact diagram provided for this application;

[0044] Figure 6 The influence diagram of the proportion of whole kudzu root powder provided for this application;

[0045] Figure 7 The wheat gluten ratio effect diagram provided for this application;

[0046] Figure 8 The influence diagram of konjac flour ratio provided for this application;

[0047] Figure 9 Buckwheat and red bean cooking quality index chart provided for this application;

[0048] Figure 10 Buckwheat and red bean texture parameter index diagram provided for this application;

[0049] Figure 11 This is the cooking quality index chart of Pueraria lobata whole powder provided in this application;

[0050] Figure 12 This is the texture parameter index diagram of Pueraria lobata powder provided in this application;

[0051] Figure 13 The cooking quality index chart of gluten provided for this application;

[0052] Figure 14 The texture parameter index diagram of gluten provided in this application;

[0053] Figure 15 The cooking quality index diagram of konjac flour provided in this application;

[0054] Figure 16 The texture parameter index diagram of konjac flour provided in this application;

[0055] Figure 17 This is a sensory evaluation comparison index chart provided for this application. DETAILED DESCRIPTION

[0056] The present application is further described in detail below with reference to the accompanying drawings and examples.

[0057] Technical Concept: Traditional noodles are primarily made with wheat flour. Wheat flour is rich in starch, which is quickly broken down into glucose in the human body, leading to a sharp rise in blood sugar and blood sugar fluctuations. Long-term consumption of noodles with a high glycemic index (GI) increases the risk of diabetes, obesity, and other diseases. While attempts have been made to add functional ingredients to noodles, these ingredients have been inappropriately combined. For example, in Comparative Example 2, which simply adds a small amount of whole kudzu root flour and gluten without konjac flour, the GI of the noodles cannot be effectively lowered, failing to meet consumer demand for healthy, low-GI foods and limiting the expansion of noodle products into the health food market.

[0058] This technical solution addresses the high GI problem of traditional noodles by using scientific raw material combinations and standardized preparation processes. In terms of raw materials, the ratios of wheat flour, kudzu root flour, gluten, and konjac flour are precisely designed. The dietary fiber of kudzu root flour is used to delay carbohydrate absorption, the gluten network of gluten flour reduces starch-enzyme contact, and the glucomannan in konjac flour forms a viscous gel that hinders digestion, synergistically reducing GI in multiple dimensions. The preparation process uses a gradient water addition method to knead the dough, which is then rolled into shape and dried to ensure dough stability, a compact noodle structure, and fixed low GI properties, providing the market with healthy, low-GI kudzu root flour noodles to meet healthy dietary needs.

[0059] Please see the attached Figure 1 The embodiment of the present application provides a low-GI kudzu root whole flour noodles, which are composed of the following raw materials in parts by weight: 76-84 parts of wheat flour, 6-14 parts of kudzu root whole flour, 10 parts of auxiliary material powder, 0-10 parts of gluten, 0-0.4 parts of konjac flour, and 1 part of salt.

[0060] Specifically, wheat flour is used as the basic raw material to provide basic taste and structural support for noodles; the addition of kudzu root powder, which contains flavonoids, isoflavones and soluble dietary fiber, can work synergistically with other raw materials; the addition of auxiliary powder (composed of buckwheat flour and red bean flour) can enrich the raw material composition, and combined with wheat flour and kudzu root powder, it helps to adjust the texture and nutritional composition of noodles; gluten can enhance the gluten strength of the dough, improve the toughness and water retention of the noodles; konjac flour can enhance the elasticity and chewiness of the noodles, and reduce losses during the steaming process; and salt can adjust the gluten formation of the raw materials and optimize the processing performance of the dough.

[0061] The auxiliary powder consists of buckwheat flour and red bean flour, and the weight ratio of buckwheat flour to red bean flour is 9:1.

[0062] Specifically, buckwheat flour and red bean flour are both raw materials rich in dietary fiber and plant protein. When combined in a specific ratio, the two can work synergistically with raw materials such as wheat flour and kudzu root powder. Among them, the addition of buckwheat flour helps to adjust the ductility of the dough, and when combined with gluten, it can optimize the toughness of the noodles; red bean flour can supplement nutrients, and when combined with konjac flour, it can improve the water retention of noodles and reduce breakage and loss during the steaming process. The auxiliary powder in this ratio forms a reasonable combination with other raw materials. While ensuring the basic texture of the noodles, it helps the various raw materials to work synergistically, making the processing performance and edible quality of the final product better.

[0063] The glucomannan content of konjac flour is ≥80%.

[0064] Specifically, the puerarin in the whole kudzu root powder inhibits α-amylase activity, slowing the hydrolysis of starch into glucose. The konjac glucomannan in the konjac flour forms a gel when it comes into contact with water, encapsulating the starch and hindering access by digestive enzymes. The gluten network formed by vital wheat gluten binds starch granules, reducing their exposure to digestive enzymes. These three ingredients work together to create a multi-dimensional, multi-layered system for delaying starch digestion, effectively controlling the rise in blood sugar after consuming noodles and achieving a low GI effect.

[0065] A preparation process of low-GI kudzu root flour noodles comprises the following steps:

[0066] Mixing raw materials: wheat flour, kudzu root powder, auxiliary material powder, gluten powder, konjac flour and salt are mixed in proportion to obtain mixed powder;

[0067] Kneading: adding water to the mixed flour by a gradient water addition method and kneading the dough, wherein the total amount of water added by the gradient water addition method is 28-32%, to obtain a flocculent dough;

[0068] Calendering: Calendering and cutting the flocculent dough to obtain shaped noodles;

[0069] Drying: Drying the formed noodles under certain temperature and relative humidity conditions to obtain low GI kudzu root flour noodles.

[0070] Specifically, in the raw material mixing step, wheat flour, kudzu root powder, auxiliary material powder, gluten powder, konjac flour and salt are mixed in proportion to evenly disperse the raw materials, provide mixed powder with uniform composition for subsequent processing, and ensure that the raw materials can fully play their role in the subsequent steps.

[0071] The kneading step uses a gradient water addition method to add water to the mixed flour and knead the dough, which can allow the water to gradually penetrate into the mixed flour, promote the formation of the gluten network, and obtain a flocculent dough with uniform texture, providing a suitable basic material for subsequent calendering and molding.

[0072] The calendering step involves calendering and cutting the flocculent dough. The dough is then rolled into a continuous, uniform dough sheet, and cut into regular-shaped noodles, ensuring product consistency.

[0073] The drying step involves drying the formed noodles under certain temperature and relative humidity conditions to remove excess moisture from the noodles, fix the noodle shape, and improve the shelf life of the noodles, ultimately obtaining low-GI kudzu root flour noodles.

[0074] The particle size of the whole kudzu root powder is 80-100 meshes, the isoflavone content is ≥2.0 mg / g, and the puerarin content is ≥5000 mg / kg.

[0075] Specifically, the particle size of the whole kudzu root powder is controlled at 80-100 meshes, so that when it is mixed with other raw materials such as wheat flour and auxiliary powder, it can be evenly dispersed in the mixed powder, avoiding uneven mixing caused by excessively large particle size, ensuring the stability of the subsequent dough kneading and molding process, and at the same time facilitating the release of active ingredients during processing and consumption.

[0076] Isoflavones and puerarin are the characteristic ingredients of Pueraria lobata whole powder. The isoflavone content is ≥2.0mg / g and the puerarin content is ≥5000mg / kg. This enables the Pueraria lobata whole powder to fully exert its own ingredient characteristics when combined with other raw materials, and synergize with raw materials such as wheat flour and auxiliary powder to provide the ingredient basis for the low GI characteristics of the final product.

[0077] The added amount of gluten is 5-10 parts, and the protein content is ≥75%.

[0078] Specifically, the protein content of gluten is ≥75%, so that after being mixed with raw materials such as wheat flour and kudzu root flour, it can provide sufficient protein basis for the formation of dough gluten network, which is beneficial to enhancing the strength and ductility of the gluten network.

[0079] The added amount is controlled at 5-10 parts, which can work synergistically with the ingredients in other raw materials. It can not only make up for the insufficient gluten strength of the dough caused by adding raw materials such as kudzu root powder, improve the water retention and elasticity of the dough, and ensure the smooth progress of the dough kneading and calendering forming process, but also avoid the noodles being too hard due to excessive addition, affecting the taste.

[0080] The gradient water addition method includes three stages of water addition, with a total water addition amount of 28-32% of the weight of the mixed powder. In the first stage, 60% water is added and stirred for 2 minutes, in the second stage, 30% water is added and stirred for 3 minutes, and in the third stage, the remaining water is added and stirred for 5 minutes.

[0081] Specifically, the total amount of water added is controlled at 28-32% of the weight of the mixed flour, so that the mixed flour can fully absorb water to form a dough with appropriate humidity, which not only meets the moisture demand for gluten formation, but also avoids the dough from sticking together due to excessive moisture or becoming dry and hard due to insufficient moisture.

[0082] Water is added in three stages, with appropriate mixing times, to allow the water to gradually and evenly penetrate all components of the mixed flour. In the first stage, 60% of the water is added and stirred for 2 minutes to initially moisten most of the ingredients. In the second stage, 30% of the water is added and stirred for 3 minutes to further promote water penetration and strengthen the bonding between the ingredients. In the third stage, the remaining water is added and stirred for 5 minutes to completely distribute the water, helping to form a stable, flocculent dough, which provides a good foundation for subsequent rolling and forming.

[0083] The calendering process includes two stages: composite calendering and continuous calendering. The composite calendering gap is 3.5 mm, and the continuous calendering gaps are 2.0 mm, 1.5 mm, and 1.0 mm, respectively.

[0084] Specifically, a gap of 3.5 mm is used in the composite calendering stage to initially shape the flocculent dough, so that the dough forms a dough skin with a certain thickness and integrity, providing a basis for subsequent continuous calendering.

[0085] The continuous calendering stages use gaps of 2.0mm, 1.5mm, and 1.0mm respectively. By gradually reducing the calendering gap, the dough is gradually stretched and densified during multiple calendering processes, promoting the further formation and uniform distribution of the gluten network, and enhancing the toughness and ductility of the dough.

[0086] The drying adopts a four-stage gradient drying, the first stage is 40℃ / RH85% for 30min, the second stage is 45℃ / RH75% for 60min, the third stage is 50℃ / RH65% for 90min, and the fourth stage is 55℃ / RH55% until the moisture content is ≤12.5%.

[0087] Specifically, the four-stage gradient drying process allows the moisture in the formed noodles to evaporate slowly and evenly by gradually increasing the temperature and lowering the relative humidity. The first stage lasts for 30 minutes at 40°C / RH85%, which allows a stable moist layer to form on the surface of the noodles, avoiding surface cracking caused by rapid drying. The second stage lasts for 60 minutes at 45°C / RH75%, which promotes the migration of moisture from the inside of the noodles to the surface while maintaining the integrity of the dough structure. The third stage lasts for 90 minutes at 50°C / RH65%, further accelerating moisture evaporation and gradually shaping the noodles. The fourth stage is dried at 55°C / RH55% to a moisture content of ≤12.5%, ensuring that the noodles reach an appropriate moisture content, which is beneficial for subsequent storage and avoids increased brittleness caused by overdrying.

[0088] The GI value of the noodles is 50-55, the cooking loss rate is ≤6.5%, and the breakage rate is ≤2%.

[0089] Specifically, the GI value is controlled at 50-55, which reflects the low glycemic characteristics of the product, matches the effects of ingredients such as kudzu root powder and buckwheat flour in the raw materials, and conforms to the basic properties of low GI products.

[0090] The cooking loss rate is ≤6.5%, indicating that the noodles have less solid loss during the cooking process, which is related to the enhanced gluten network of wheat gluten and the water-holding effect of konjac flour, which can reduce the loss of nutrients and maintain the morphological integrity of noodles.

[0091] The breakage rate is ≤2%, indicating that the noodles have good toughness and fracture resistance, which is related to the stable gluten structure formed during the calendering process, and the synergistic effect of gluten and konjac flour, which ensures the steaming performance and edible quality of the noodles.

[0092] The sources of raw materials used in this application are as follows:

[0093] Wheat flour: Yihai Kerry (Hunan) Cereals, Oils and Foodstuffs Co., Ltd.

[0094] Pueraria root powder: Hubei Geshenxian Beverage Co., Ltd.

[0095] Wheat gluten: Fengqiu County Huafeng Flour Industry Co., Ltd.

[0096] Konjac flour: Hubei Yizhi Konjac Biotechnology Co., Ltd.

[0097] Salt: Hubei Salt Industry Group Co., Ltd.;

[0098] Red bean powder: Xinghua Yufeng Food Co., Ltd.

[0099] Buckwheat flour: Xinxiang Liangrun Whole Grain Food Co., Ltd.

[0100] Example 1

[0101] The invention discloses low-GI kudzu root whole-flour noodles, which are prepared from the following raw materials in parts by weight: 84 parts of wheat flour, 14 parts of kudzu root whole-flour, 10 parts of auxiliary material powder, 10 parts of gluten, 0.4 parts of konjac flour and 1 part of salt.

[0102] Preparation process:

[0103] Mixing raw materials: wheat flour, kudzu root powder, auxiliary material powder, gluten powder, konjac flour and salt are mixed in proportion to obtain mixed powder;

[0104] Kneading the dough: adding water to the mixed flour by a gradient water addition method and kneading the dough to obtain a flocculent dough;

[0105] Calendering: Calendering and cutting the flocculent dough to obtain shaped noodles;

[0106] Drying: Drying the formed noodles under certain temperature and relative humidity conditions to obtain low GI kudzu root flour noodles.

[0107] Example 2

[0108] The invention discloses low-GI kudzu root whole flour noodles, which are prepared from the following raw materials in parts by weight: 80 parts of wheat flour, 10 parts of kudzu root whole flour, 10 parts of auxiliary material powder, 5 parts of gluten, 0.2 parts of konjac flour and 1 part of salt.

[0109] The preparation method is the same as that of Example 1.

[0110] Comparative Example

[0111] The invention discloses low-GI kudzu root whole-flour noodles, which are prepared from the following raw materials in parts by weight: 76 parts of wheat flour, 6 parts of kudzu root whole-flour, 10 parts of auxiliary powder, 0 parts of gluten, 0 parts of konjac flour and 1 part of salt.

[0112] The preparation method is the same as that of Example 1.

[0113] Comparative Example 1

[0114] Recipe composition: 100 parts wheat flour, 2 parts salt, 0.5 parts sodium carbonate.

[0115] Preparation process: conventional dough kneading process with one-time water addition, single calendering and rapid drying at high temperature.

[0116] Compared with the embodiment: lack of functional raw materials, no quality improver added.

[0117] Comparative Example 2

[0118] Recipe composition: 85 parts of wheat flour, 8 parts of kudzu root powder, 5 parts of gluten powder, and 2 parts of salt.

[0119] Preparation process: After conventional mixing, add water once, calender twice, and dry naturally in the sun.

[0120] Compared with the embodiment: the amount of kudzu root powder added is insufficient, auxiliary material powder is not used for compounding, and konjac flour is missing.

[0121] Comparative Example 3

[0122] Recipe composition: 70 parts wheat flour, 20 parts corn flour, 10 parts glutinous rice flour, and 1.5 parts salt.

[0123] Preparation process: directly mix and knead the dough, shape it with a common noodle press, and dry it at high temperature.

[0124] Compared with the embodiment: high GI raw materials are used, there is no blood sugar regulating functional component, and the processing technology is rough.

[0125] Comparison data of low GI kudzu root flour noodles and commercial products:

[0126]

[0127]

[0128] In order to verify the effect of the low GI kudzu root flour noodles of the present application, the low GI kudzu root flour noodles of the above examples and comparative examples were tested to detect the following indicators:

[0129] Cooking characteristics: These include noodle breakage rate, water absorption rate, and cooking loss rate, measured through a specific cooking process and calculation method, reflecting the processing stability of noodles;

[0130] Texture properties: TPA testing is performed using a texture analyzer to measure parameters such as hardness, cohesion, elasticity, and chewiness to evaluate the texture of noodles.

[0131] Sensory evaluation: Scoring is done based on aspects such as appearance, color, viscosity, smoothness, toughness, and taste, comprehensively considering the product's palatability;

[0132] Functional ingredient content: The isoflavone content and puerarin content were determined according to relevant standards to verify the enrichment effect of the product's functional active ingredients.

[0133] The test results of each indicator are shown in the following table:

[0134]

[0135]

[0136] From the above table:

[0137] The specific addition ratios of wheat flour, kudzu root whole powder, gluten powder and konjac flour in Examples 1-2, Comparative Examples and Comparative Examples 1-3 are clarified. Different groups have obvious differences in the raw material composition. For example, the examples are combined with kudzu root whole powder, and some also contain gluten powder and konjac flour, while some comparative examples use only wheat flour or combinations in different proportions.

[0138] The GI values ​​corresponding to the experimental groups were obtained. The GI values ​​of Examples 1-2 were 56.2 and 54.7, respectively; the GI value of the comparative example was 59.8; and the GI values ​​of comparative examples 1-3 were 78.5, 58.4, and 82.3, which can intuitively compare the GI levels of products under different formulas.

[0139] By adding whole kudzu root flour, gluten, konjac flour, etc. in the embodiment, the GI value of the product is controlled in a relatively low range. Compared with the comparative example 1 using only wheat flour, it is reflected that the addition of specific raw materials can reduce the GI effect, providing a formula basis for the development of low GI kudzu root flour noodles.

[0140] The formula in Example 2, with 80% wheat flour, 12% kudzu root powder, 7.5% gluten, and 0.2% konjac flour, has a relatively lower GI value of 54.7, which verifies the optimization effect of this raw material ratio in lowering GI, and realizes the improvement of product health attributes by adjusting the raw material ratio.

[0141] Although Comparative Example 2 added a small amount of whole kudzu root flour and gluten, but did not add konjac flour, the GI value of 58.4 was still relatively high; however, the GI value of Example 2 was lower after rationally combining multiple raw materials, which solved the problem that traditional noodles mostly use a single grain flour as the main raw material, resulting in a single nutritional product and difficulty in meeting low GI dietary requirements due to the single raw material composition.

[0142] Finally, it should be noted that the above is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A low GI kudzu root flour noodle, characterized in that: The invention is composed of the following raw materials in parts by weight: 76-84 parts of wheat flour, 6-14 parts of kudzu root powder, 10 parts of auxiliary material powder, 0-10 parts of gluten powder, 0.1-0.4 parts of konjac flour and 1 part of salt.

2. The low GI kudzu root flour noodles according to claim 1, characterized in that: The auxiliary material powder consists of buckwheat flour and red bean flour, and the weight ratio of buckwheat flour to red bean flour is 9:

1.

3. The low GI kudzu root flour noodles according to claim 1, characterized in that: The glucomannan content of the konjac flour is ≥80%.

4. A preparation process for low GI kudzu root flour noodles, characterized in that: The low GI kudzu root flour noodles according to any one of claims 1 to 2 comprise the following steps: Mixing raw materials: wheat flour, kudzu root powder, auxiliary material powder, gluten powder, konjac flour and salt are mixed in proportion to obtain mixed powder; Kneading: adding water to the mixed flour by a gradient water addition method and kneading the dough, wherein the total amount of water added by the gradient water addition method is 28-32%, to obtain a flocculent dough; Calendering: Calendering and cutting the flocculent dough to obtain shaped noodles; Drying: Drying the formed noodles under certain temperature and relative humidity conditions to obtain low GI kudzu root flour noodles.

5. The process for preparing low GI kudzu root flour noodles according to claim 1, characterized in that: The kudzu root powder has a particle size of 80-100 meshes, an isoflavone content of ≥2.0 mg / g, and a puerarin content of ≥5000 mg / kg.

6. The process for preparing low GI kudzu root flour noodles according to claim 1, characterized in that: The added amount of the gluten is 5-10 parts, and the protein content is ≥75%.

7. The process for preparing low GI kudzu root flour noodles according to claim 1, characterized in that: The gradient water addition method includes three stages of water addition, with the total amount of water added being 28-32% of the weight of the mixed powder. In the first stage, 60% of water is added and stirred for 2 minutes; in the second stage, 30% of water is added and stirred for 3 minutes; and in the third stage, the remaining water is added and stirred for 5 minutes.

8. The process for preparing low GI kudzu root flour noodles according to claim 1, characterized in that: The calendering molding includes two stages: composite calendering and continuous calendering. The composite calendering gap is 3.5 mm, and the continuous calendering gaps are 2.0 mm, 1.5 mm, and 1.0 mm, respectively.

9. The process for preparing low GI kudzu root flour noodles according to claim 1, characterized in that: The drying adopts a four-stage gradient drying, the first stage is 40°C / RH85% for 30 minutes, the second stage is 45°C / RH75% for 60 minutes, the third stage is 50°C / RH65% for 90 minutes, and the fourth stage is 55°C / RH55% until the moisture content is ≤12.5%.

10. The process for preparing low GI kudzu root flour noodles according to claim 1, characterized in that: The GI value of the noodles is 50-55, the cooking loss rate is less than or equal to 6.5%, and the breaking rate is less than or equal to 2%.

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