Coarse cereal mushroom instant noodles with function of regulating blood sugar and processing method of coarse cereal mushroom instant noodles

Abstract

The invention relates to the technical field of functional food processing, and discloses coarse cereal mushroom instant noodles with a blood sugar regulating function and a processing method thereof.The instant noodles are prepared from, by mass, 1-100 parts of highland barley combined powder, 1-20 parts of other cereal combined powder and 0.5-20 parts of edible mushroom processing fluid; the highland barley combined powder comprises 1-70 parts of peeled highland barley powder and 1-30 parts of pure highland barley whole powder, and the highland barley combined powder is subjected to extrusion wall breaking treatment. The hulled highland barley whole grains and the net highland barley whole grains are used as main raw materials to replace a large amount of wheat flour, the mouthfeel is fragrant, and the nutrition is reasonable and comprehensive; particularly, high-protein mushroom liquid is added, so that the wrapper is tough, smooth and chewy. The highland barley is rich in beta-glucan, conforms to the staple food structure of the diabetic population, has the efficacy of regulating blood sugar, can be used as coarse cereal mushroom instant noodles of common population, and can also be widely used as the main staple food of the diabetic population.

Description

Technical Field

[0001] The present invention relates to the technical field of functional food processing, and in particular to instant multi-grain and mushroom noodles with the function of regulating blood sugar and a processing method thereof. Background Art

[0002] Highland barley (scientific name: Hordeum vulgare L. var. nudum Hook. f. Barley is a cereal crop of the genus Hordeum in the Poaceae family, also known as naked barley or Yuanmai. According to the Shennong's Herbal Classic, "Barley, also known as huomai, is the best of the five grains, non-toxic, and can cure thirst, eliminate heat and invigorate qi. It is eaten with dense food." According to the Supplement to Materia Medica, highland barley has the effects of relieving qi and relieving fullness, strengthening the essence and increasing strength, removing dampness and inducing sweating, and stopping diarrhea. The Tibetan medical classic Jingzhu Bencao even lists highland barley as an important medicine for treating various ailments. The seeds of highland barley lack a shell. Based on the color of the skin, highland barley can be divided into black, white, flowery, and purple varieties. It generally contains 12% protein, 2% fat, and around 70% carbohydrates, as well as high levels of minerals and vitamins.

[0003] At present, there are also domestic products that process highland barley flour into highland barley flour products, such as highland barley noodles or highland barley instant noodles. In the ingredients, the content of highland barley flour is generally no more than 20%. Some products claiming to have a high highland barley content rarely exceed 50%. The reason is that highland barley starch has a unique composition and generally contains more than 75% amylopectin, and some even reach or approach 100%. When making noodles with highland barley, it was found that highland barley flour cannot form gluten like wheat flour, and highland barley lacks gluten protein similar to wheat. Some studies also believe that the sum of the content of the two important amino acids (glutamic acid and proline) that form gluten must account for more than 60% of the total amino acids to have good flour characteristics.

[0004] Highland barley boasts rich nutritional value and unique health benefits. It boasts the highest β-glucan content among wheat crops worldwide. Testing has shown that the average β-glucan content in highland barley is 5.5%, several dozen times higher than the average level in wheat. Highland barley β-glucan prevents colon cancer by reducing intestinal mucosal exposure to carcinogens and indirectly inhibiting the effects of carcinogenic vitamins. It also prevents cardiovascular disease by lowering blood lipids and cholesterol synthesis, and prevents diabetes by slowly controlling blood sugar levels. Highland barley also enhances the body's defenses and regulates circadian rhythms. Furthermore, according to US scientific research, highland barley contains a specialized cholesterol-inhibiting factor, at approximately 100-150 mg per kilogram.

[0005] Studies have shown that the addition of barley beta-glucan can prolong the gastric emptying time of diabetic patients, delay glucose absorption, improve postprandial glucose metabolism and long-term diabetes control. In the 1980s, American scientists found that beta-glucan in barley, especially naked barley (barley), has the effects of lowering blood lipids, lowering cholesterol and preventing cardiovascular diseases. Later, the effects of beta-glucan on regulating blood sugar, improving immunity and preventing tumors were discovered, which attracted widespread attention around the world. It is generally believed that beta-glucan has four physiological effects of clearing the intestines, lowering cholesterol, regulating blood sugar and improving immunity. The human body cannot degrade beta-glucan, and the absorption of beta-glucan increases the viscosity of intestinal fluid, which can hinder the movement of glucose to the intestinal mucosa and contact with digestive enzymes, thereby slowing down the rapid absorption of glucose. The recommended dietary fiber intake for diabetic patients is 25-30g / d, or it is recommended to consume more than 3g of barley beta-glucan per day.

[0006] However, in actual production, because barley almost does not contain gluten protein, it cannot form a gluten network structure during processing, and it is also difficult to form a dough with viscoelasticity, but only a plastic hard dough can be formed, thereby limiting the application of barley in many foods, especially fermented flour products. Moreover, the high content of amylopectin in barley powder and the high viscosity of the solution make the processing difficult, which also limits the production and application of barley. SUMMARY

[0007] The present application aims to provide a multi-cereal mushroom instant noodle with blood sugar regulating function and a processing method thereof, so as to solve the application limitation of barley in noodle processing in the prior art.

[0008] To achieve the above-mentioned purpose, the technical scheme adopted by the present application is as follows: a multi-cereal mushroom instant noodle with blood sugar regulating function, comprising, by mass fraction, 1-100 parts of barley combination powder, 1-20 parts of other cereal combination powder, and 0.5-20 parts of edible mushroom processing liquid; the barley combination powder comprises 1-70 parts of dehulled barley powder and 1-30 parts of neat barley whole powder, and the barley combination powder is subjected to extrusion and cell disruption treatment. Preferably, as an improvement, the other cereal combination powder comprises at least one of wheat flour, corn flour, buckwheat flour, quinoa flour, and millet flour.

[0009] Preferably, as an improvement, the particle size of the other cereal combination powder is 50-800 μm.

[0010] Preferably, as an improvement, the edible mushroom raw material of the edible mushroom processing liquid is at least one of fresh products or dried products of Agaricus bisporus, Pleurotus ostreatus, Lentinula edodes, Tricholoma mongolicum, Pleurotus eryngii, Clitocybe maxima, Volvariella volvacea, Hericium erinaceus, Tremella fuciformis, Xylaria regalis, and Armillaria mellea.

[0011] Preferably, as an improvement, the preparation of the barley combination powder comprises the following steps: S1, spray water atomization wheat: spray softening water conditioning on the dehulling whole grain, net whole grain, control the moisture content of 16~30% of the barley; S2, granular extrusion broken wall: the conditioning of dehulling whole grain, net whole grain, mixed evenly according to the proportion, single / double screw extrusion treatment broken wall treatment; S3, drying: to moisture content of 10~15%; S4, roasted barley is crushed to get.

[0012] Preferably, as an improvement, the preparation of the fungus processing liquid includes the following steps: SI, cleaning: fresh mushroom directly cleaning, drying mushroom after rehydration cleaning; SII, sterilization: after cleaning, transfer to the water with ozone concentration of 2~3% for 10~15min, then rinse with clean water; SIII, draining; SIV, preparation of edible mushroom colloid: colloid circulation grinding treatment, add softening water during the grinding process, until the particle size of edible mushroom liquid is less than 125μm.

[0013] Preferably, as an improvement, in step SIV, the water temperature of softening water is 10~25℃.

[0014] Preferably, as an improvement, in step SIV, the particle size of edible mushroom liquid is less than 100μm.

[0015] Preferably, as an improvement, a processing method of a multi-grain mushroom instant noodles with blood sugar regulating function includes the following steps: Step one, preparation of barley combination powder; Step two, preparation of edible fungus processing liquid; Step three, mixing: mix 1~100 parts of barley combination powder, 1~20 parts of other grain combination powder, 0.5~20 parts of edible fungus processing liquid, and add appropriate amount of water, vacuum mixing and kneading; Step four, extrusion: screw extrusion treatment of the wet mixed mushroom product raw material obtained in step three, and then cut into noodles, blocks or leaves.

[0016] Preferably, as an improvement, in step four, the process parameters of double screw extruder are: extrusion temperature is 130~170℃, screw rotation speed is 140~260r / min, and extrusion speed is 10~18mm / s.

[0017] The principle and advantages of the present scheme are: in practical application, highland barley is rich in β-glucan (average content 5.5%), but it lacks gluten protein (such as wheat alcohol-soluble protein, wheat glutelin), and the addition ratio in traditional process is usually not more than 20%, which greatly limits its application in flour food. In the early stage of research and development of the present technical scheme, the inventors have also tried to directly process noodles with highland barley flour, and have tried different contents of highland barley flour and other grain flour compounding, but the noodles prepared by the method are not formed, easy to break, muddy soup, or not tough in taste. Based on this, the addition form and amount of highland barley powder are comprehensively optimized in the present technical scheme, the dehulled highland barley powder (0-70 parts) is compounded with the clean highland barley whole powder (0-30 parts), and the starch is modified by using the screw extrusion technology, so that the highland barley kernels are broken under the action of high temperature, high pressure and high shear force, the starch is fully gelatinized and forms a porous sponge structure. In this process, the highland barley water vaporization makes the tissue melt and the fiber bundle structure is reconstructed, so that the dough characteristics that can be formed are obtained. In addition, high-protein mushrooms such as double-spore mushroom and shiitake mushroom (protein content 25%-35%) are selected in the present technical scheme, and form a colloidal liquid after superfine grinding (particle size <100 microns). The high molecular polysaccharides (such as β-glucan and mushroom polysaccharide) in the mushrooms cross-link with the highland barley starch under high temperature and high pressure, supplement the lack of gluten protein, and at the same time improve the water holding capacity and toughness of the flour product. In this process, by controlling the temperature of the softened water to be 10-25℃, the activity of the mushroom polysaccharide and protein can be ensured, and at the same time, the degradation of nutrients caused by high temperature can be avoided. In the formula of instant noodles, 5-20 parts of wheat flour, buckwheat flour and the like are added by compounding, the gluten protein of which is high in amylose, the space helical structure of the starch is improved, the viscoelasticity of the dough is increased, and the doughy feeling of the flour product is synergistically enhanced with highland barley and mushroom ingredients. In the technical research and development stage, the inventors have tried to prepare highland barley noodles without adding mushroom liquid, and the results show that the noodles prepared by the method have no chewiness and silkiness in taste.

[0018] In summary, the present technical scheme has the following beneficial effects: 1. In the present technical scheme, the proportion of highland barley combined powder in the formula of instant noodles is increased to more than 80% (such as dehulled highland barley 60-70 parts + clean highland barley 10-20 parts), and through the synergistic effect of extrusion modification and mushroom liquid, the difficulty in forming caused by the lack of gluten in highland barley is solved, and at the same time, the content of β-glucan is significantly increased (the content of β-glucan in 60 g of noodles is 2.28-2.86 g, which meets 76%-95% of the recommended daily intake). The addition of mushroom liquid not only supplements protein (the protein content of flour products is stably above 15%), but also introduces active ingredients such as mushroom polysaccharide and dietary fiber, forming a "highland barley β-glucan + mushroom polysaccharide" dual functional system.

[0019] 2、In the preparation process optimization of instant noodles in the technical scheme, it is different from the method of using enzyme hydrolysis (such as CN108294241A), fermentation or adding gluten (such as CN104171908A) in the existing patent. Creatively, through the physical action of screw extrusion, the modification of highland barley starch is realized, the introduction of chemical additives is avoided, and the naturalness of raw materials is maintained. In addition, the dough mixing, curing and molding process is integrated into one step of screw extrusion in this scheme, the extrusion temperature is set to 130-170℃, and the extrusion speed is set to 10-18mm / s, so that the starch gelatinization and dough molding are completed synchronously. Compared with the traditional "dough mixing-curing-tablet pressing" process, the production efficiency is greatly improved.

[0020] 3、The instant noodles prepared by the technical scheme have high gluten, smoothness and chewiness, and rich nutrition (dietary fiber 7.2%, low GI carbohydrate), which solves the problem of rough taste of traditional coarse grain noodles. DETAILED DESCRIPTION

[0021] The embodiments of the present application will be further described in detail below, but the embodiments of the present application are not limited thereto. If not specifically indicated, the technical means used in the following embodiments are conventional means known to those skilled in the art; the experimental methods used are conventional methods; and the materials, reagents, etc. used can be obtained from commercial channels.

[0022] Scheme summary: A kind of coarse grain mushroom instant noodles with blood sugar regulation function, by mass parts, including highland barley combination powder 1~100 parts, other grain combination powder 1~20 parts, edible mushroom processing liquid 0.5~20 parts, compound vitamin 0.5 parts, microencapsulated oil ester 1.5~3.5 parts;Wherein, highland barley combination powder includes 1~70 parts of dehulled highland barley powder, 1~30 parts of clean highland barley whole powder;Other grain combination powder includes at least one of wheat flour, corn flour, buckwheat flour, quinoa flour and millet flour, and the particle size of other grain combination powder is 50~800 μm;The edible mushroom raw material of edible mushroom processing liquid is at least one of fresh product or its dried product of Agaricus bisporus, Pleurotus ostreatus, Lentinula edodes, Phellinus vanini, Pleurotus eryngii, Clavaria, Volvariella volvacea, Hericium erinaceus, Tremella fuciformis, Tremella aurantialba, Poria cocos, Dendrocollyba, Tricholoma matsutake.

[0023] A kind of processing method of coarse grain mushroom instant noodles with blood sugar regulation function, comprising the following steps: Step one, preparation of highland barley combination powder: S1, water atomization and wheat conditioning: dehulled highland barley whole grain and clean highland barley whole grain are sprayed with softening water for conditioning, and the moisture content of highland barley is controlled to be 16-30%; S2, particle extrusion wall breaking: the conditioned peeled highland barley whole grain and the cleaned highland barley whole grain are mixed uniformly according to the proportion, and single (double) screw extrusion treatment is performed; wherein, the wall breaking treatment is based on high temperature, high pressure and multi-element fusion, and an electric heating block provides heat energy, so that the temperature of each extrusion chamber can be conveniently adjusted, and the temperature of the extrusion chamber is transmitted to the material in the chamber; the double screw pressurizes the material, the pressure rises, the moisture in the highland barley grain is heated to a vaporization state, the material grain is completely melted under the condition of high temperature, high humidity and high pressure, and chemical reactions between materials occur, the starch in the material is fully gelatinized, the fiber bundle structure in the highland barley skin layer, the aleurone layer and the endosperm cell wall can be redistributed, and after the distribution plate, the material is extruded into large granular material; S3, baking and drying: hot air action is performed through a tunnel oven, and the moisture content is baked to 10-15%; S4, the highland barley after baking is crushed or not, to obtain highland barley combined powder or particles; Step two, preparation of edible fungus processing liquid: SI, cleaning: fresh mushroom is directly cleaned, dried mushroom is cleaned after rehydration, impurities are removed by manual selection, and the mushroom is thoroughly cleaned; SII, sterilization: after cleaning, the mushroom is soaked in water with an ozone concentration of 2-3% for 10-15 minutes, and then rinsed with clean water for 2 times; SIII, draining: centrifugal dewatering or draining is performed until the surface is basically free of water; SIV, preparation of edible mushroom colloid: the amount of edible fungus and softened water is calculated according to the ingredients, and the colloid is ground and treated by circulation, and nitrogen is introduced for protection during circulation grinding; the softened water temperature is controlled to be between 10-25℃, and if it is higher than 25℃, a small amount of softened water ice can be added for cooling; after the grinding material is refined, the particle size is detected, and if the particle size of the edible mushroom liquid is less than 100μm, the ingredients can be prepared; Step three, mixing: the highland barley combined powder 1-100 parts, other grain combined powder 1-20 parts, edible fungus processing liquid 0.5-20 parts, compound vitamin 0.5 parts, and microencapsulated oil ester 1.5-3.5 parts are mixed according to the proportion, and an appropriate amount of water is added, vacuum mixing is performed for 10-15 minutes, and dough is made (to prevent the oxidation of fat and fungus liquid and oxygen, which affects the quality of the dough product), to obtain a wet mixed fungus dough product; Step four, extrusion: the wet mixed fungus dough product obtained in step three is subjected to screw extrusion treatment, and the process parameters of the double screw extruder are as follows: the extrusion temperature is 130-170℃, the screw rotation speed is 140-260r / min, and the extrusion speed is 10-18mm / s; the dough is extruded into a cake, which is cut into noodles, blocks or leaves by cutting equipment, and a mixed grain fungus instant noodle with highland barley content of 80% or more can be made.

[0024] The formula of the multi-cereal and mushroom instant noodles with blood sugar regulating function in Example 1 to Example 3 is shown in Table 1, and the preparation process is as described above.

[0025] Taking Example 1 as an example, a kind of multi-cereal and mushroom instant noodles with blood sugar regulating function is described in detail, which comprises, by mass fraction, 80 parts of highland barley combined powder, 15 parts of other cereal combined powder, 3 parts of edible mushroom processing liquid, 0.5 parts of compound vitamin, and 1.5 parts of microencapsulated oil ester; wherein the highland barley combined powder comprises 60 parts of dehulled highland barley powder and 20 parts of clean highland barley whole powder; the other cereal combined powder is a mixture of wheat flour and corn flour in equal mass ratio; and the raw material of the edible mushroom processing liquid is fresh double-spore mushroom.

[0026] Table 1

[0027] Experimental Example 1: Effect of different amounts of edible mushroom processing liquid on the performance and sensory evaluation of instant noodles On the basis of Example 1, the amount of the edible mushroom processing liquid was increased from 0.5 parts to 20 parts, and the instant noodles prepared were subjected to sensory evaluation. The sensory evaluation method was in accordance with GB / T 25005-2010, and the specific test design and evaluation results are shown in Table 2. During the evaluation process, people who were used to and liked to eat instant noodles were selected to form a 5-person evaluation team, and the evaluation was mainly performed on the appearance state, toughness, rehydration, and resistance to boiling of the instant noodles after being boiled for 3-15 minutes. The sensory evaluation results of the 5 people were combined to form a comprehensive score.

[0028] Table 2

[0029] The results in Table 2 show that different proportions of double-spore mushroom liquid have a significant effect on the stickiness of the instant noodles. The hardness, gumminess, and chewiness of the instant noodles increase first and then decrease with the increase of the amount of the double-spore mushroom liquid. When the amount of the mushroom liquid is too high, the rehydration of the instant noodles becomes poor. According to the comprehensive sensory evaluation score, when the mass ratio of the mushroom liquid to the highland barley combined powder is 3.5-8.5:80, the instant noodles have good performance.

[0030] On the basis of Example 1, the amount of the mushroom liquid was adjusted to 0%, 0.5%, 2.5%, 5%, 7.5%, and 10% for a total of 6 groups, with 3 repeats for each group. The rehydration, swelling rate, resistance to boiling, soup pH, dry matter, and toughness of the noodles were evaluated, and the test method was in accordance with GB / 25005-2010. The test results are shown in Table 3.

[0031] Table 3

[0032] From Table 3, it can be seen that in addition to sensory characteristics, cooking quality is also an important indicator for determining the taste quality of instant noodles. Within a certain range, the higher the rehydration of mushroom instant noodles after soaking, the lower the swelling rate, the lower the dry matter and the boiling resistance of mushroom instant noodle soup, the better the taste quality. In addition, the pH value of the barley mushroom instant noodle soup is generally weakly alkaline, and the closer it is to neutral, the better the taste quality. By evaluating the rehydration, swelling rate, boiling resistance, pH value of mushroom noodle soup and dry matter of mushroom noodle soup of different addition amounts of Agaricus bisporus mushroom liquid, when the addition amount of Agaricus bisporus mushroom liquid is less than 2.5%, the rehydration of the instant noodles is the lowest, the swelling rate, boiling resistance and dry matter of the mushroom noodle soup are the highest, indicating that the compactness of the internal structure of the instant noodles is poor. When the addition amount of Agaricus bisporus mushroom liquid is less than 5%, the performance increases significantly. When the addition amount of Agaricus bisporus mushroom liquid is 5-10%, the toughness of the instant noodles is stable, and the change is not large. When the addition amount of Agaricus bisporus mushroom liquid is greater than 10%, the toughness gradually decreases, and when the addition amount of Agaricus bisporus mushroom liquid continues to increase, there is no significant difference in the toughness of the instant noodles. When the addition amount of Agaricus bisporus mushroom liquid is 10-20%, the elasticity, toughness and boiling resistance of the instant noodles begin to decrease, which may be related to the change in the relative content of gluten protein. When the addition amount is too high, some properties begin to decrease. Considering the economy, the comprehensive optimization, the reasonable addition range of mushroom liquid is 0.5-5%, and the instant noodles have good comprehensive texture characteristics and cost performance.

[0033] Other mushroom liquids have similar performance, and when the addition amount is 5-10%, the mushroom instant noodles also have better color, texture and cooking quality. Overall, the mushroom instant noodles with less than 10% mushroom liquid addition have better texture and quality in terms of nutritional composition and amino acid score. When the addition amount of other mushroom liquid is more than 20%, the cooking quality of the mushroom instant noodles is limited, but the cost is high, which is not conducive to product promotion.

[0034] Experimental Example 2 Detection of β-glucan content in mushroom instant noodles with different addition amounts of barley combined powder Based on Example 1, the addition amount of barley combined powder was adjusted from 10% to 100% in increments, and the content of β-glucan in instant noodles was detected. The test design and detection results are shown in Table 4.

[0035] Table 4

[0036] From the data in Table 4, by adding highland barley combined powder, the edible 50-60g highland barley instant noodles can meet the daily recommended intake of β-glucan. Through detection and calculation, it is necessary to maintain the component content of highland barley in the bread at about 80%, which can meet the safe consumption of diabetic population. In the development process, the conventional various enzymatic hydrolysis, biological fermentation and other process technologies which are easy to produce a large amount of glucose are not used. This is a process that is particularly avoided in the development process, and it is also a process that is fundamentally different from many similar technologies, which is more suitable for diabetic population.

[0037] Experimental Example 3 Pure highland barley processing experiment design: Mix highland barley powder with other grain combined powder, start with a very low addition ratio of 1%, gradually increase (5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%) until close to pure highland barley powder. Each group of formula is tried to carry out basic dough conditioning (add water, knead) and preliminary shaping (such as tabletting, cutting or simple extrusion).

[0038] The results show: low highland barley content (1%-20%): although the dough can barely form, the structure is extremely fragile, lacking the necessary viscoelasticity and extensibility. In the subsequent calendering or cutting process, the dough is extremely prone to breakage, cracking, and cannot obtain continuous, smooth noodles. The finished product has a loose texture, a strong powdery feel, and lacks chewiness.

[0039] Medium highland barley content (30%-60%): dough formation is difficult, showing high or low viscosity, which is difficult to control. Serious sticking or excessive scattering occurs during the kneading process. The dough has very poor gas retention ability and cannot effectively wrap gas, resulting in the failure of any fermentation or puffing process. When trying to shape, the product has uneven texture, rough surface, and is extremely prone to breakage and scattering during steaming or drying.

[0040] High highland barley content (70%-80%): the dough is almost impossible to form effectively. The mixture is in a sandy or paste-like state, lacking the cohesion and elasticity provided by the gluten network. Even with high pressure, it is difficult to press into shape, and the resulting "product" is loose and fragile, completely lacking the texture characteristics required for food. When the proportion is 80% or higher, close to pure highland barley, the situation is the worst, and the mixture cannot be bonded into a dough.

[0041] Experimental Example 4 Double Screw Extrusion Process Optimization Fix the formula of Example 1, use double screw extrusion process, test the effect of temperature and screw speed on dough and instant noodle performance through single variable gradient experiment, the specific experimental design is shown in Table 5: Table 5

[0042] The results show that in the single factor experiment, temperature and screw speed have significant effects on product quality. In terms of temperature, starch gelatinization is insufficient at 120℃, the extrudate has white core, poor rehydration and rough taste; at 180℃, the die appears smoke, the surface of the extrudate is brown, bitter taste and nutrient loss occur; at 130-170℃, the melt is transparent without white core, the gelatinization degree is ≥95%, the product color is golden yellow and the rehydration is good. In terms of screw speed, at 110rpm, the fiber aggregation and more granular structure are caused by insufficient shear, which makes the taste rigid; at 300rpm, the starch chain is broken and the screw temperature rises, which causes the product structure to collapse, the expansion degree to reduce, and the flavor to escape; at 140-260rpm, the noodle structure is uniform, the taste is crisp, the rehydration is good and the expansion rate can reach 95%.

[0043] The above is only an embodiment of the present application, and the specific technical solutions and / or common knowledge of the scheme are not described in detail. It should be noted that for those skilled in the art, without departing from the technical solutions of the present application, some modifications and improvements can be made, which should also be considered as the protection scope of the present application, and these will not affect the effect and practicality of the present application. The protection scope of the present application should be subject to the content of its claims, and the specific implementation mode and the like recorded in the specification can be used to explain the content of the claims.

Claims

1. A multi-grain and mushroom instant noodle with blood sugar regulating function, characterized by: Calculated by mass, the highland barley combination flour comprises 1 to 100 parts, other grain combination flours 1 to 20 parts, and edible fungus processing liquid 0.5 to 20 parts; the highland barley combination flour comprises 1 to 70 parts of dehulled highland barley flour and 1 to 30 parts of pure highland barley whole flour, and the highland barley combination flour is subjected to extrusion wall breaking treatment.

2. The instant multi-grain and mushroom noodles with blood sugar regulating function according to claim 1, characterized in that: The other cereal combination flour includes at least one of wheat flour, corn flour, buckwheat flour, quinoa flour and millet flour.

3. The instant multi-grain and mushroom noodles with blood sugar regulating function according to claim 2, characterized in that: The particle size of the other cereal combination flour is 50-800 μm.

4. The instant multi-grain and mushroom noodles with blood sugar regulating function according to claim 3, characterized in that: The edible fungi raw material of the edible fungi processing liquid is at least one fresh product of Agaricus bisporus, Agaricus edodes, Lentinus edodes, Pleurotus citrinopileatus, Pleurotus eryngii, Nameko, Volvariella volvacea, Hericium erinaceus, Tremella fuciformis, Golden fungus, Poria cocos, Armillaria ginseng, and Matsutake, or a dried product thereof.

5. The method for processing the instant noodles with multi-grain and mushroom having the function of regulating blood sugar according to claim 4, characterized in that: The preparation of highland barley combination powder comprises the following steps: S1. Spraying and atomizing wheat: Spraying softened water on the whole kernels of dehulled highland barley and the whole kernels of clean highland barley to condition the barley and control its moisture content to 16-30%; S2, particle extrusion and wall breaking: the tempered dehulled highland barley whole grains and the clean highland barley whole grains are mixed evenly in proportion, and subjected to single / twin screw extrusion treatment for wall breaking; S3, baking and drying: until the moisture content is 10-15%; S4. After roasting, the highland barley is crushed.

6. The instant multi-grain and mushroom noodles with blood sugar regulating function according to claim 5, characterized in that: The preparation of edible fungus processing liquid comprises the following steps: SI, cleaning: fresh mushrooms are cleaned directly, and dried mushrooms are cleaned after rehydration; SII. Sterilization: After cleaning, soak in water with an ozone concentration of 2-3% for 10-15 minutes, then rinse with clean water; SIII, drain; SIV. Preparation of edible mushroom colloid: Circulating grinding of the colloid, adding softened water during the grinding process until the particle size of the edible mushroom liquid is less than 125 μm.

7. The instant multi-grain and mushroom noodles with blood sugar regulating function according to claim 6, characterized in that: In step SIV, the temperature of the softened water is 10-25°C.

8. The instant multi-grain and mushroom noodles with blood sugar regulating function according to claim 7, characterized in that: In step SIV, the particle size of the edible mushroom liquid is less than 100 μm.

9. The method for processing the instant multi-grain and mushroom noodles with blood sugar regulating function according to any one of claims 1 to 8, characterized in that: The steps include: Step 1, preparation of highland barley composite flour; Step 2: Preparation of edible fungus processing liquid; Step 3: Mixing: 1-100 parts of highland barley flour, 1-20 parts of other cereal flours, and 0.5-20 parts of edible fungus processing liquid according to a certain proportion, and add appropriate amount of water, vacuum mix and knead the dough; Step 4: Extrusion: The wet mixed mushroom noodle raw material obtained in step 3 is screw extruded and then cut into noodles, noodle blocks or noodle leaves.

10. The method for processing the instant multi-grain and mushroom noodles with blood sugar regulating function according to claim 9, characterized in that: In step 4, the process parameters of the twin-screw extruder are: extrusion temperature of 130-170° C., screw speed of 140-260 r / min, and extrusion speed of 10-18 mm / s.

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