Ultra-low calorie rice flour based on konjak microgel and continuous preparation method of ultra-low calorie rice flour

Abstract

The invention discloses ultralow-calorie rice flour based on konjac microgel. The ultralow-calorie rice flour comprises the following raw materials: rice starch and konjac flour. The invention discloses ultralow-calorie rice flour based on konjak microgel and a continuous preparation method of the ultralow-calorie rice flour. The preparation method comprises the following steps: construction of a konjak microgel network, starch-konjak gradient blending and continuous production of the low-calorie rice flour. The invention belongs to the technical field of food processing, and particularly provides a method for reducing the heat of rice noodles, improving the taste and quality of the rice noodles and realizing continuous production by introducing konjac microgel into a rice noodle preparation process. The invention discloses konjac microgel-based ultra-low calorie rice flour and a continuous preparation method thereof, and relates to a konjac microgel-based ultra-low calorie rice flour and a preparation method thereof.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically referring to an ultra-low calorie rice flour based on konjac microgel and its continuous preparation method. Background Technology

[0002] Rice noodles, as a traditional food, are widely loved by consumers. However, traditional rice noodles are mainly made from rice, which is high in carbohydrates and calories, and has a high glycemic index. For some people who need to control their calorie intake, such as obese individuals and diabetics, consuming traditional rice noodles poses certain health risks. Pure konjac noodles have poor elasticity and are easily broken. The combination of konjac and starch requires the addition of colloids for shaping, which leads to an increase in calories. In addition, most existing rice noodle preparation methods suffer from low production efficiency and difficulty in achieving continuous production, which is not conducive to large-scale industrial production. Therefore, developing an ultra-low-calorie rice noodle based on konjac microgels and its continuous preparation method is of significant practical importance. Summary of the Invention

[0003] To address the aforementioned existing problems, this invention provides an ultra-low-calorie rice noodle based on konjac microgel, which reduces the calorie content of the rice noodle while improving its texture and quality, and enables continuous production, thereby increasing production efficiency. This invention also includes a continuous preparation method for the rice noodle and a method for its preparation.

[0004] The technical solution adopted in this invention is as follows: This invention is based on ultra-low calorie rice flour made from konjac microgel, which includes the following raw materials: rice starch and konjac flour.

[0005] The continuous preparation method for ultra-low calorie rice flour based on konjac microgel includes the following steps:

[0006] S1. Construction of konjac microgel network: Konjac powder was homogenized in a Ca²⁺-citric acid buffer system to form konjac microgel particles with a particle size ≤15μm. A dense hydration layer was formed on the surface of the microgel to physically block the contact of amylase.

[0007] S2, starch-konjac gradient blend:

[0008] S2.1: Rice starch is treated with wet heat to produce 30% resistant starch. The resistant starch is then crushed and passed through a 100-mesh sieve.

[0009] S2.2: Mix the raw materials in the following ratio evenly: konjac microgel: resistant starch: native starch = 6:2:2, with native starch as the dry basis;

[0010] S3, Low-calorie rice noodles continuous production:

[0011] S3.1: Twin-screw gradient mixing, with temperature zones of 40℃, 60℃, and 75℃ respectively;

[0012] S3.2: High-moisture extrusion into filaments, moisture content 45%, die temperature 85℃;

[0013] S3.3: Microwave-hot air combined drying.

[0014] Preferably, the konjac powder has a glucomannan purity of ≥90%, the Ca²⁺-citric acid buffer system has a pH of 6, the ultra-micro homogenization method involves processing twice under a pressure of 50 MPa, and the dense hydration layer has a hydration thickness of >200 nm as verified by DLS.

[0015] Preferably, the damp heat treatment method involves treating the food at 35% moisture content and 110°C for 30 minutes.

[0016] Preferably, the calorie control formula is: Total calories (kJ) = (digestible starch × 17 + protein × 17 + fat × 37) × 4.184, and the theoretical calorie value is ≤160kJ / 100g when the proportion of digestible starch is <10%.

[0017] The beneficial effects achieved by the present invention using the above structure are as follows:

[0018] 1. Reduced calories: Konjac microgels are not digested, contributing zero calories; resistant starch is low in calories; actual measured calorie content is low.

[0019] 2. Texture improvement: The microgel network simulates the texture of starch, and the TPA elastic modulus is close to that of traditional rice noodles;

[0020] 3. No chemical cross-linking agents are used; twin-screw partitioned mixing achieves molecular self-assembly, saving energy. Detailed Implementation

[0021] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0022] It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the invention. Furthermore, with respect to numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Every smaller range between any stated value or intermediate value within a stated range, and any other stated value or intermediate value within said range, is also included in this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0023] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0024] Various modifications and variations can be made to the specific embodiments described in this specification without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments derived from this specification will also be obvious to those skilled in the art. This application specification and embodiments are merely exemplary.

[0025] Example 1

[0026] Ultra-low calorie rice noodles based on konjac microgels include the following ingredients: rice starch and konjac powder.

[0027] The continuous preparation method for ultra-low calorie rice flour based on konjac microgel includes the following steps:

[0028] S1. Construction of konjac microgel network: Konjac powder with glucomannan purity ≥90% was homogenized in a Ca²⁺-citric acid buffer system with pH 6 to form konjac microgel particles with a particle size ≤15μm. A dense hydration layer was formed on the surface of the microgel to physically block the contact of amylase.

[0029] S2, Starch-Konjac Gradient Blending: Rice starch was moist-heat treated for 30 minutes at 110℃ with 35% moisture to generate 30% resistant starch. The resistant starch was pulverized and passed through a 100-mesh sieve. The raw materials were mixed evenly in the following ratio: Konjac microgel: resistant starch: native starch = 6:2:2, with native starch as the dry basis.

[0030] S3. Continuous production of low-calorie rice noodles: twin-screw gradient mixing, with temperature zones of 40℃, 60℃, and 75℃ respectively, high-moisture extrusion into filaments, moisture content of 45%, die temperature of 85℃, and microwave-hot air combined drying.

[0031] The embodiments described above are preferred embodiments of the present invention, but not all embodiments. The detailed description of the embodiments of the present invention is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.

Claims

1. An ultra-low-calorie rice flour based on konjac microgel, characterized in that, Including the following raw materials: Rice starch, konjac flour.

2. A continuous preparation method for ultra-low-calorie rice flour based on konjac microgel, characterized in that, Includes the following steps: S1. Construction of konjac microgel network: Konjac powder was homogenized in a Ca²⁺-citric acid buffer system to form konjac microgel particles with a particle size ≤15μm. A dense hydration layer was formed on the surface of the microgel to physically block the contact of amylase. S2, Starch-Konjac Gradient Blending: S2.1: Rice starch is treated with wet heat to produce 30% resistant starch. The resistant starch is then crushed and passed through a 100-mesh sieve. S2.2: Mix the raw materials in the following ratio evenly: konjac microgel: resistant starch: native starch = 6:2:2, with native starch as the dry basis; S3, Continuous production of low-calorie rice noodles: S3.1: Twin-screw gradient mixing, with temperature zones of 40℃, 60℃, and 75℃ respectively; S3.2: High-moisture extrusion into filaments, moisture content 45%, die temperature 85℃; S3.3: Microwave-hot air combined drying.

3. The ultra-low calorie rice flour based on konjac microgel and its continuous preparation method according to claim 2, characterized in that: The glucomannan purity of the konjac powder is ≥90%.

4. The ultra-low calorie rice flour based on konjac microgel and its continuous preparation method according to claim 2, characterized in that: The pH value of the Ca²⁺-citric acid buffer system is 6.

5. The ultra-low calorie rice flour based on konjac microgel and its continuous preparation method according to claim 2, characterized in that: The ultra-micro homogenization method involves processing twice under a pressure of 50 MPa.

6. The ultra-low calorie rice flour based on konjac microgel and its continuous preparation method according to claim 2, characterized in that: The dense hydration layer was verified by DLS to have a hydration thickness >200nm.

7. The ultra-low calorie rice flour based on konjac microgel and its continuous preparation method according to claim 2, characterized in that: The damp heat treatment method involves treating the food at 35% moisture content and 110°C for 30 minutes.

8. The ultra-low calorie rice flour based on konjac microgel and its continuous preparation method according to claim 1, characterized in that, The calorie control formula is: Total calories (kJ) = (digestible starch × 17 + protein × 17 + fat × 37) × 4.

184. When the proportion of digestible starch is <10%, the theoretical calorie value is ≤160kJ / 100g.