Processing method of high-quality instant noodle product suitable for people with abnormal glucose metabolism

Abstract

The invention discloses a processing method of a high-quality instant noodle product suitable for people with abnormal glucose metabolism, and belongs to the technical field of healthy food. Specific wheat crops are used as raw materials, and a high-quality instant noodle product suitable for people with abnormal glucose metabolism is obtained through physical field assisted moderate tempering and grading, multi-component functional compounding (konjac oligosaccharide and glutenin) and microencapsulated structural body extrusion molding. The prepared high-quality instant noodle product can be widely applied to multiple fields of functional food, special dietary food, medical food and the like.

Description

Technical Field

[0001] The invention relates to a processing method of high-quality instant noodle products suitable for people with abnormal glucose metabolism, and belongs to the technical field of healthy food. Background Art

[0002] With changes in modern lifestyles and an aging population, the incidence of abnormal glucose metabolism (such as diabetes and hyperglycemia) is increasing year by year, requiring these individuals to maintain stricter dietary control. Traditional instant noodles, typically made with refined wheat flour, have a high glycemic index (GI), which can lead to rapid increases in blood sugar levels, making them unsuitable for people with abnormal glucose metabolism.

[0003] Currently, conventional methods for preparing low-GI noodles include adding low-GI raw materials (for example, by adding grain flours such as barley, buckwheat, and oats, adding high-amylose corn starch, oat fiber, resistant starch, and adding dietary fiber-rich konjac flour, inulin, and konjac flour, etc.); improving processing technology (using extrusion gelatinization to promote the gelatinization of starch in noodles, strengthen the noodle structure, and improve the noodle formability and mouthfeel; dehydration through vacuum freeze-drying to reduce the cooking loss rate and breakage rate of noodles while maintaining the elasticity of noodles; using fermentation technology, such as solid-state fermentation of barley bran, to increase the β-glucan and polyphenol content in noodles and reduce the GI value, etc.); and simply reducing the starch content and increasing the proportion of non-glycemic food components such as protein, oil, and dietary fiber. However, these methods have problems such as poor formability, easy breakage, rough taste, unbalanced nutritional components, and high cost.

[0004] Furthermore, existing instant noodle processing methods have limitations in terms of nutrient retention. During the production process, instant noodles often undergo high-temperature steaming, frying, or drying to achieve rapid rehydration and extend shelf life. This can lead to the loss of some nutrients, such as vitamins and dietary fiber, and cannot meet the high nutritional requirements of people with abnormal glucose metabolism.

[0005] Therefore, there is an urgent need for a processing method for high-quality instant noodles suitable for people with abnormal glucose metabolism, which can effectively control the increase of blood sugar while taking into account the taste, flavor and nutritional balance. It has important practical significance and broad market prospects. Summary of the Invention

[0006] [Technical Issues]

[0007] Conventional methods for preparing low-GI noodles have disadvantages such as poor formability, easy breakage, rough texture, unbalanced nutritional composition, and high cost.

[0008] The existing processing methods of instant noodles easily cause the loss of nutrients, which cannot meet the high nutritional requirements of people with abnormal glucose metabolism.

[0009] [Technical solution]

[0010] To address the above-mentioned issues, the present invention provides a method for processing high-quality instant noodles suitable for people with abnormal glucose metabolism. Specifically, the present invention uses specific wheat crops as raw materials, and through physical field-assisted moderate conditioning and grading, multi-component functional compounding (konjac oligosaccharides, glutenin), and microencapsulated structure extrusion molding, a high-quality instant noodle product suitable for people with abnormal glucose metabolism is obtained. The high-quality instant noodle product prepared by the present invention can be widely used in various fields such as functional foods, special dietary foods, and medical and nursing foods.

[0011] The first object of the present invention is to provide a method for processing high-quality instant noodles suitable for people with abnormal glucose metabolism, comprising the following steps:

[0012] (1) adjusting the moisture content of the wheat crop to 12-20%, and then performing ultrasonic-assisted crushing and classification to obtain wheat crop powder with a particle size of 60-150 μm;

[0013] (2) mixing wheat crop powder, konjac oligosaccharide, and glutenin in a mass ratio of 50-60:10-25:15-30 to obtain a mixture;

[0014] (3) adjusting the water content of the mixture to 55-70% and the acidity to 0.8-1.2%, and extruding the mixture to obtain instant noodle products.

[0015] In one embodiment of the present invention, the wheat crop in step (1) has an amylose content of 20-40% and a phenolic substance content of greater than 3 mg / g.

[0016] In one embodiment of the present invention, the wheat crops in step (1) are derived from any one or more of wheat, rye, barley, oats, buckwheat, quinoa, etc.

[0017] In one embodiment of the present invention, the power of ultrasound in step (1) is 150-500W.

[0018] In one embodiment of the present invention, the mixture in step (2) contains >50% utilizable carbohydrates and >10% dietary fiber.

[0019] In one embodiment of the present invention, the acidity in step (3) is adjusted using substances such as citric acid, lactic acid, tartaric acid, malic acid, sodium citrate, potassium citrate, etc.; and the extrusion molding is performed under a vacuum degree of -40 to -50 kPa, 90-120° C., and 0.5-10 mL / min.

[0020] The second object of the present invention is the instant noodle product prepared by the method of the present invention.

[0021] In one embodiment of the present invention, the instant noodle product has a disulfide bond content greater than 50 μmol / g, an average starch chain length greater than 30 DP, a sensory score greater than 85, a cooking loss rate less than 5%, a glycemic index less than 55, and a glycemic load less than 10.

[0022] The third object of the present invention is the application of the instant noodle product of the present invention in the field of functional foods.

[0023] A fourth object of the present invention is to provide a special dietary food, which uses the instant noodle product of the present invention.

[0024] A fifth object of the present invention is to provide a method for reducing the glycemic index and glycemic load of noodles, comprising the following steps:

[0025] (1) adjusting the moisture content of wheat crops to 12-20%, and then pulverizing with ultrasound to obtain wheat crop powder with a particle size of 60-150 nm;

[0026] (2) mixing wheat crop powder, konjac oligosaccharide, and glutenin in a mass ratio of 50-60:10-25:15-30 to obtain a mixture;

[0027] (3) adjusting the water content of the mixture to 55-70% and the acidity to 0.8-1.2%, and extruding the mixture to obtain instant noodle products.

[0028] [Beneficial Effects]

[0029] (1) The present invention makes full use of specific wheat crops as raw materials and prepares flour products through processing technology (moderate crushing, functional compounding and recombinant molding, etc.), thereby improving their added value and sensory nutritional value and providing a certain basis for their comprehensive development and utilization.

[0030] (2) The high-quality instant noodle product of the present invention has a disulfide bond content of >50 μmol / g, an average starch chain length of >40 DP, a sensory score of >85, a cooking loss rate of <5%, a glycemic index of <55, and a glycemic load of <10, and can be widely used in functional foods, special dietary foods, medical and nursing foods, and other fields.

[0031] (3) The present invention has simple operation steps, is easy to operate, has controllable reaction conditions, and has relatively low cost; and adopts a clean production process, which is basically pollution-free to the environment.

[0032] (4) The present invention innovatively couples moderate processing conditions with food matrix effects to form a uniform and special three-dimensional spatial structure of starch wrapped in a microencapsulated protein network; wherein, the physical field assists moderate conditioning and grading to maintain the content of bound polyphenols; and the extrusion molding of the microencapsulated structure promotes the rapid formation of disulfide bonds in polyphenol-mediated proteins, resulting in a slowdown in the digestion reaction rate and a hypoglycemic reaction. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 This is a laser confocal microscope photograph of the microcapsule structure of the noodle product prepared in Example 1 (the protein network structure (green) in the microencapsulated structure wraps the starch granules (red)).

[0034] Figure 2 The increase in the area under the blood glucose response curve (GI=43, GL=9) of the group of people who tried the noodle product prepared in Example 1. DETAILED DESCRIPTION

[0035] The following describes preferred embodiments of the present invention. It should be understood that the embodiments are for better explanation of the present invention and are not intended to limit the present invention.

[0036] Test method:

[0037] 1. Determination of amylose content:

[0038] Refer to "NY / T 4479-2025 Determination of Amylose in Cereal Grains by Spectrophotometry".

[0039] 2. Determination of phenolic substances:

[0040] The sample was mixed and dissolved with NaOH solution (2 mol / L), and then the pH was adjusted to 1.5-2.0 with HCl aqueous solution (6 mol / L). The mixture was centrifuged at 4000 g for 20 min, and the supernatant was extracted five times with 2 volumes of ethyl acetate. The resulting extract was concentrated at 40-50°C and dissolved in methanol. The polyphenol content was calculated using the folin phenol colorimetric method using a gallic acid standard curve.

[0041] 3. Determination of available carbohydrates:

[0042] Refer to "GB 5009.9-2023 National Food Safety Standard Determination of Starch in Foods" and "Food Glycemic Index Determination Method WS / T 652-2019".

[0043] 4. Determination of dietary fiber:

[0044] Refer to "GB 5009.88-2023 National Food Safety Standard Determination of Dietary Fiber in Food".

[0045] 5. Determination of gluten protein:

[0046] Refer to "GB 5009.5-2025 National Food Safety Standard Determination of Protein in Food".

[0047] 6. Calculation of disulfide bond content:

[0048] The thiol content in noodle products is determined by spectrophotometry using 5,5'-dithio-2-nitrobenzoic acid (DTNB) to react with free thiol groups to generate a yellow substance with a maximum absorption peak at a wavelength of 412 nm, where the disulfide bond content = (total thiol content - free thiol content) / 2.

[0049] 7. Calculation of starch chain length:

[0050] The determination was performed using a high performance liquid chromatography (HPLC) equipped with a differential detector. The specific conditions are as follows:

[0051] Chromatographic columns Shodex SB-802.5HQ and SB-804HQ were used in series, the temperature was 60°C, the mobile phase was 50 mmol / L ammonium acetate solution (pH 5.2), the flow rate was 0.6 mL / min, and the injection volume was 20 μL.

[0052] 8. Calculation methods for glycemic index and glycemic load:

[0053] Referring to the group standard of the Chinese Nutrition Society "Method for Determination of the Glycemic Index of Food WS / T 652-2019", a total of 12 healthy subjects were recruited. The blood glucose response curve was drawn with time as the horizontal axis and the blood glucose value at each time point as the vertical axis. The Wolever method was used to calculate the increase in the area under the blood glucose curve, and the GI value of the pasta product was calculated with the GI of glucose of the reference food as 100. At the same time, the GL value was calculated based on the available carbohydrates of the pasta product.

[0054] 9. Sensory scoring method: refer to GB / T 25005-2010 Sensory Analysis - Sensory Evaluation Method for Instant Noodles.

[0055] 10. Calculation method for cooking loss rate of noodle products:

[0056] Refer to "Approvedmethods of the American Association of Cereal Chemists (10thed.)".

[0057] The raw materials used in the embodiment are:

[0058] Glutenin: purity 99%, Jiangsu Aofu Biotechnology Co., Ltd.

[0059] Konjac oligosaccharide: average molecular weight 100,000 Daltons, Hubei Yizhi Konjac Biotechnology Co., Ltd.

[0060] In the examples, % without specific meaning refers to mass percentage; reaction temperature without specific meaning refers to room temperature (20-30° C.); solutions without specific meaning of solvent refer to water.

[0061] Example 1

[0062] A method for processing high-quality instant noodles suitable for people with abnormal glucose metabolism comprises the following steps:

[0063] (1) The moisture content of rye (22% amylose, 14.6 mg / g phenolics) was adjusted to 14%, and then ultrasonically assisted pulverization and classification were performed at 300W to obtain rye powder with an average particle size of 67 μm;

[0064] (2) mixing rye powder, konjac oligosaccharide, and glutenin in a mass ratio of 62:11:19 to obtain a mixture;

[0065] (3) The water content of the mixture was adjusted to 60%, the acidity was adjusted to 0.9% with lactic acid, and the mixture was extruded under a vacuum degree of -42 kPa, 95° C., and 0.8 mL / min to obtain an instant noodle product.

[0066] The instant noodle products obtained were subjected to performance tests, and the test results are as follows:

[0067] Figure 1 This is a laser confocal microscope photo of the microcapsule structure of the noodle product prepared in Example 1 (the protein network structure (green) in the microencapsulated structure wraps the starch granules (red)). Figure 1 It can be seen that a uniform and special microencapsulated structure of starch wrapped in a three-dimensional protein network is formed in the noodle products.

[0068] Figure 2 The increase in the area under the blood glucose response curve after the people tried the noodles prepared in Example 1 (GI=43, GL=9). Figure 2 It can be seen that the physical field (ultrasound) assisted moderate conditioning and grading (crushing) maintained the content of bound polyphenols, and the extrusion molding of the microencapsulated structure promoted the rapid formation of disulfide bonds in the protein mediated by polyphenols, resulting in slow digestion and degradation and a low glycemic response; the final GI = 43, GL = 9.

[0069] Example 2

[0070] A method for processing high-quality instant noodles suitable for people with abnormal glucose metabolism comprises the following steps:

[0071] (1) Rye (amylose 30%, phenolics 7.2 mg / g) was adjusted to a moisture content of 18%, and then subjected to ultrasonic 160W assisted grinding and classification treatment to obtain rye powder with an average particle size of 128 μm;

[0072] (2) mixing rye powder, konjac oligosaccharide, and glutenin in a mass ratio of 58:13:16 to obtain a mixture;

[0073] (3) The water content of the mixture was adjusted to 58%, the acidity was adjusted to 1.1% with citric acid, and the mixture was extruded under a vacuum degree of -47 kPa, 102° C., and 4.2 mL / min to obtain an instant noodle product.

[0074] Example 3

[0075] A method for processing high-quality instant noodles suitable for people with abnormal glucose metabolism comprises the following steps:

[0076] (1) Rye (amylose 30%, phenolics 4.2 mg / g) was adjusted to a moisture content of 15%, and then subjected to ultrasonic 350W assisted grinding and classification treatment to obtain rye powder with an average particle size of 94 μm;

[0077] (2) mixing rye powder, konjac oligosaccharide, and glutenin in a mass ratio of 53:11:18 to obtain a mixture;

[0078] (3) The water content of the mixture was adjusted to 62%, the acidity was adjusted to 1.0% with malic acid, and the mixture was extruded under a vacuum degree of -50 kPa, 105° C., and 2.4 mL / min to obtain an instant noodle product.

[0079] Comparative Example 1

[0080] The amylose content of rye in step (1) of Example 1 was adjusted to 12%, and the phenolic substance content was adjusted to 3.5 mg / g, while other conditions remained the same as in Example 1 to obtain a noodle product.

[0081] Comparative Example 2

[0082] The amylose content of rye in step (1) of Example 1 was adjusted to 45%, and the phenolic substance content was adjusted to 1.5 mg / g, while other conditions remained the same as in Example 1 to obtain a noodle product.

[0083] Comparative Example 3

[0084] The moisture content in step (1) of Example 1 was adjusted to 8%, and the other steps were kept consistent with Example 1 to obtain a noodle product.

[0085] Comparative Example 4

[0086] The ultrasonic treatment in step (1) of Example 1 was omitted, and the other steps were kept the same as in Example 1 to obtain a noodle product.

[0087] Comparative Example 5

[0088] The particle size of the rye powder in step (1) of Example 1 was adjusted to 3 μm, and the other parameters were kept consistent with Example 1 to obtain a noodle product.

[0089] Comparative Example 6

[0090] The mass ratio of rye flour, konjac oligosaccharide and glutenin in step (2) of Example 1 was adjusted to 43:11:19; the other ingredients remained the same as in Example 1 to obtain a noodle product.

[0091] Comparative Example 7

[0092] The mass ratio of rye flour, konjac oligosaccharide and glutenin in step (2) of Example 1 was adjusted to 62:5:19; the other ingredients remained the same as in Example 1 to obtain a noodle product.

[0093] Comparative Example 8

[0094] The mass ratio of rye flour, konjac oligosaccharide and glutenin in step (2) of Example 1 was adjusted to 62:11:8; the other ingredients remained the same as in Example 1 to obtain a noodle product.

[0095] Comparative Example 9

[0096] The moisture content in step (3) of Example 1 was adjusted to 45%; the other steps remained the same as in Example 1 to obtain a noodle product.

[0097] Comparative Example 10

[0098] The acidity in step (3) of Example 1 was adjusted to 0; the other steps remained the same as in Example 1 to obtain a noodle product.

[0099] Comparative Example 11

[0100] The vacuum degree in step (3) of Example 1 was adjusted to 0; the other steps remained the same as in Example 1 to obtain a noodle product.

[0101] Comparative Example 12

[0102] The flow rate in step (3) of Example 1 was adjusted to 15 mL / min; the other steps remained the same as in Example 1 to obtain a noodle product.

[0103] Comparative Example 13

[0104] The flow rate in step (3) of Example 1 was adjusted to 0.2 mL / min; the other steps remained the same as in Example 1 to obtain a noodle product.

[0105] Comparative Example 14

[0106] The temperature in step (3) of Example 1 was adjusted to 65° C.; the other steps remained the same as in Example 1 to obtain a noodle product.

[0107] Comparative Example 15

[0108] The konjac oligosaccharide in step (1) of Example 1 was adjusted to β-glucan, and the other steps were kept consistent with Example 1 to obtain a noodle product.

[0109] Comparative Example 16

[0110] The konjac oligosaccharide in step (1) of Example 1 was adjusted to konjac flour, and the other steps were kept consistent with Example 1 to obtain a noodle product.

[0111] Comparative Example 17

[0112] The glutenin in step (1) of Example 1 was adjusted to zein, and the other steps remained the same as in Example 1 to obtain a noodle product.

[0113] The obtained noodle products were subjected to performance tests, and the test results are as follows:

[0114] Table 1

[0115]

[0116] As shown in Table 1, the functional quality of the instant noodles suitable for people with abnormal glucose metabolism obtained by not subjecting the raw wheat crops to targeted screening, moderate crushing, functional compounding or recombinant molding is far lower than that of the embodiment.

[0117] Although the present invention has been disclosed above in terms of preferred embodiments, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. A method for processing high-quality instant noodles suitable for people with abnormal glucose metabolism, characterized in that: The steps include: (1) adjusting the moisture content of the wheat crop to 12-20%, and then performing ultrasonic-assisted crushing and classification to obtain wheat crop powder with a particle size of 60-150 μm; (2) mixing wheat crop powder, konjac oligosaccharide, and glutenin in a mass ratio of 50-60:10-25:15-30 to obtain a mixture; (3) adjusting the water content of the mixture to 55-70% and the acidity to 0.8-1.2%, and extruding the mixture to obtain instant noodle products.

2. The method according to claim 1, characterized in that The wheat crop in step (1) has an amylose content of 20-40% and a phenolic substance content of greater than 3 mg / g.

3. The method according to claim 1, characterized in that The power of ultrasound in step (1) is 150-500W.

4. The method according to claim 1, wherein The extrusion molding in step (3) is carried out under a vacuum degree of -40 to -50 kPa, 90-120° C., and 0.5-10 mL / min.

5. The method according to claim 1, characterized in that The wheat crops in step (1) are derived from any one or more of wheat, rye, barley, oats, buckwheat, quinoa, etc.

6. Instant noodle products prepared by the method according to any one of claims 1 to 5.

7. The instant noodle product according to claim 6, characterized in that The disulfide bond content in instant noodle products is >50μmol / g, the average starch chain length is >30DP, the sensory score is >85, the glycemic index is <55, and the glycemic load is <10.

8. Use of the instant noodle product according to claim 6 in the field of functional foods.

9. A special dietary food, characterized in that: The instant noodle product according to claim 6 is used.

10. A method for reducing the glycemic index and glycemic load of noodles, characterized in that: The steps include: (1) adjusting the moisture content of the wheat crop to 12-20%, and then performing ultrasonic-assisted crushing and classification to obtain wheat crop powder with a particle size of 60-150 μm; (2) mixing wheat crop powder, konjac oligosaccharide, and glutenin in a mass ratio of 50-60:10-25:15-30 to obtain a mixture; (3) adjusting the water content of the mixture to 55-70% and the acidity to 0.8-1.2%, and extruding the mixture to obtain instant noodle products.

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