Low-GI noodles applying superfine grinding modified highland barley starch structure

Abstract

The invention discloses low-GI noodles applying a superfine grinding modified highland barley starch structure, and relates to the technical field of low-GI noodle processings.The low-GI noodles are prepared by the steps that S1, highland barley is cleaned up, dried and placed in a low-temperature vibration superfine grinding machine to be ground, and modified highland barley starch is obtained; and S2, adding water into the modified highland barley starch, edible salt and ferment powder, mixing to obtain dough, fermenting, pressing, tabletting the fermented dough, and cutting into strips to prepare the low-GI noodles. The original structure of the highland barley starch is modified to improve the molecular orderliness of the highland barley starch and increase the content of resistant starch, so that the digestion characteristic and blood glucose response of the highland barley starch are changed. The grain size and structure of the highland barley starch are changed through a superfine grinding technology, so that the digestion rate is reduced, and the blood glucose response is reduced.

Description

TECHNICAL FIELD

[0001] The application relates to the low GI noodle processing technical field, in particular to a low GI noodle using super-micro modified highland barley starch structure. BACKGROUND

[0002] With the acceleration of modern life pace and the change of eating habits, the incidence of chronic diseases such as diabetes is increasing year by year. Low glycemic index (GI) food, due to its slow digestion rate and low blood sugar response, has become an important dietary choice for controlling blood sugar and preventing diabetes. Noodles, as one of the main foods in many regions, its GI value directly affects the health of consumers.

[0003] However, the content of fast-digesting starch in traditional noodles is high, which leads to a sharp rise in postprandial blood glucose level, posing a health risk to diabetic patients and people who need to control blood sugar. The application aims to reduce the GI value of noodles and reduce the impact on blood sugar by using low GI raw materials and super-micro grinding technology. SUMMARY

[0004] The purpose of the application is to provide a low GI noodle using super-micro modified highland barley starch structure. The application of super-micro grinding technology in the food industry can improve food quality and reduce production cost, but the technology has not been fully utilized in the preparation of noodles in the prior art. The application applies super-micro grinding technology to the modification of highland barley starch to improve the health benefits and processing performance of noodles.

[0005] The purpose of the application can be achieved by the following technical solutions: A low GI noodle using super-micro modified highland barley starch structure is prepared by the following steps: S1, washing and drying highland barley, and then crushing it in a low-temperature vibration super-micro grinder to obtain modified highland barley starch; S2, mixing modified highland barley starch, edible salt and leavening powder with water to obtain dough, and then pressing and cutting the dough to obtain low GI noodles.

[0006] As a further scheme of the application, the super-micro grinding time in step S1 is 10-30 min.

[0007] As a further scheme of the application, the addition amount of edible salt and leavening powder is 4-6% and 3-5% of the mass of modified highland barley starch, respectively.

[0008] As a further scheme of the application, the water addition amount in step S2 is 30-40% of the total mass of modified highland barley starch, the dough fermentation time is 5-20 min, and the dough fermentation is carried out at a temperature of 20-30 DEG C.

[0009] As a kind of grain rich in various nutrients, the starch structure of highland barley is different from common wheat, and it has the potential of lower GI value. However, due to the large size of highland barley starch granules, its digestion rate and blood glucose response are still high. In order to further reduce the GI value of highland barley noodles, the present application proposes a supermicro grinding technology, which changes the size and structure of highland barley starch by physical method, so as to slow down its digestion speed in human body and reduce blood glucose response.

[0010] Too much water added when mixing dough is prone to stick together and easy to break, too little water is not easy to knead into dough, and only the right proportion can mix flour and water well, so that the noodles made can have a chewy taste. In addition, adding an appropriate amount of salt to the mixed raw material powder can play a role in converging gluten, and can enhance the elasticity and ductility of wet gluten, so that the flour absorbs water quickly and uniformly when mixing, shortens the mixing time and improves the quality of the dough.

[0011] The beneficial effects of the present application are: The original structure of highland barley starch is improved by modification treatment to increase its molecular order and increase the content of resistant starch, so as to change its digestion characteristics and blood glucose response. The present application changes the size and structure of highland barley starch by supermicro grinding technology to reduce the digestion rate and reduce the blood glucose response. DETAILED DESCRIPTION

[0012] The technical solutions in the embodiments of the present application will be described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present application, not all. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor are within the scope of protection of the present application.

[0013] Embodiment one The present application is a low GI noodle using supermicro grinding modified highland barley starch structure, which is prepared by the following steps: S1, after cleaning highland barley, drying, placing in low temperature vibration supermicro grinder for grinding treatment, grinding time 10 min, to obtain modified highland barley starch; S2, 100g modified highland barley starch, 4g edible salt and 3g leavening powder are mixed with 30% water to obtain dough, and after 5min of fermentation, the dough is pressed and sliced to prepare low GI noodles.

[0014] Embodiment two The present application is a low GI noodle using supermicro grinding modified highland barley starch structure, which is prepared by the following steps: S1, after cleaning highland barley, drying, placing in low temperature vibration supermicro grinder for grinding treatment, grinding time 20 min, to obtain modified highland barley starch; S2, 100 g modified highland barley starch, 5 g edible salt and 4 g baking powder are mixed with 35% water to obtain a dough, and after 5 min of fermentation, the dough is pressed and the fermentation is carried out at a temperature of 20℃, and the fermented dough is pressed and cut into low GI noodles.

[0015] Example Three The application is a low GI noodle prepared by modifying the structure of highland barley starch by ultrafine grinding, and the preparation is carried out by the following steps: S1, the highland barley is washed and dried, and then is placed in a low-temperature vibration ultrafine grinder for grinding treatment, and the grinding time is 15 min, to obtain modified highland barley starch; S2, 100 g modified highland barley starch, 5 g edible salt and 4 g baking powder are mixed with 30% water to obtain a dough, and after 5 min of fermentation, the dough is pressed and the fermentation is carried out at a temperature of 30℃, and the fermented dough is pressed and cut into low GI noodles.

[0016] The application of ultrafine grinding technology in the food industry can improve the quality of food and reduce production costs, but the technology has not been fully utilized in the preparation of noodles in the prior art. The application applies ultrafine grinding technology to the modification of highland barley starch to improve the health benefits and processing performance of noodles.

[0017] In the prior art, the preparation process of low GI noodles may have the problems of poor taste and difficulty in forming. The application improves the taste and processing performance of noodles through formula optimization and ultrafine grinding technology, so that the noodles not only maintain the low GI characteristics, but also have good food quality; The product formula, preparation process, product or application of the application have obvious advantages over the prior art, and provide consumers with a healthier, more economical and more environmentally friendly low GI noodle option.

[0018] The above describes one embodiment of the application in detail, but the description is only a preferred embodiment of the application and cannot be considered as limiting the scope of the application. Any equivalent changes and improvements made within the scope of the application should still be included in the patent coverage of the application.

Claims

1. A low GI noodle using super-micronized modified highland barley starch structure, characterized in that, Preparation by the following steps: S1, after washing the highland barley clean, dry, placed in the low temperature vibration super micro grinder for crushing treatment, get modified highland barley starch; S2, the modified highland barley starch, edible salt and baking powder in water for mixing to get dough, after fermentation, press, the dough after fermentation piece cutting into low GI noodles.

2. The low GI noodles using superfine grinding to modify the structure of highland barley starch according to claim 1, characterized in that, The super micro crushing time in step S1 is 10-30 min.

3. The low GI noodles using superfine pulverization to modify the structure of highland barley starch according to claim 1, characterized in that, The adding amount of the edible salt and baking powder is 4-6% and 3-5% of the mass of the modified highland barley starch, respectively.

4. The low GI noodles using superfine grinding to modify the structure of highland barley starch according to claim 1, characterized in that, The water adding amount in step S2 is 30-40% of the total mass of the modified highland barley starch, and the dough fermentation time is 5-20 min, and the dough fermentation is carried out in the environment with the temperature of 20-30 ℃.