Blood-glucose-reducing whole-grain rhizoma polygonati noodles and preparation method thereof

Abstract

The invention provides blood-glucose-reducing whole-grain rhizoma polygonati noodles and a preparation method thereof. The blood-glucose-reducing whole-grain rhizoma polygonati noodles comprise the following raw materials: 50-70 parts of whole-grain flour, 20-40 parts of wheat flour, 1-10 parts of blood-glucose-reducing paste and 1-10 parts of a rhizoma polygonati polysaccharide extract, the blood glucose reducing paste is prepared from the following raw materials: 28 to 32 parts of rhizoma polygonati, 13 to 17 parts of radix astragali seu hedysari, 8 to 12 parts of rhizoma dioscoreae, 8 to 10 parts of herba dendrobii, 10 to 14 parts of rhizoma polygonati odorati, 4 to 6 parts of radix puerariae, 8 to 10 parts of semen euryales and 3 to 5 parts of endothelium corneum gigeriae galli. According to the method, liquid nitrogen crushing and high-pressure homogenization are adopted, so that whole wheat crude fibers can be fully crushed, and the roughness caused by different sizes of the fibers is reduced; through low-temperature enzymolysis, sulfur groups of glutenin and gliadin are promoted to be oxidized into disulfide bonds to generate crosslinking, so that the toughness and the tenderness of dough are improved, the problem that soup is easy to muddy in the noodle cooking process is solved, and meanwhile, the natural breaking rate, the cooked breaking rate and the cooking loss rate of the noodles are reduced.

Description

[0001] Background content Whole grains are rich in dietary fiber, B vitamins, minerals (such as iron, magnesium, and zinc), and antioxidants. They promote digestive health, stabilize blood sugar, increase satiety, and help control weight. They also reduce the absorption of carbohydrates and fats in the small intestine, lowering the risk of cardiovascular disease, making them a more nutritionally complete and healthy staple food choice. Whole wheat noodles are quick and convenient to eat, and are more readily accepted than products like whole wheat bread and whole wheat biscuits. Whole wheat flour contains bran and germ tissue, and is rich in dietary fiber. While this enhances the nutritional properties of whole wheat flour, it also presents processing challenges. The dietary fiber particles in whole wheat flour are embedded in the protein network structure, forming voids and reducing the ability to coat starch granules, causing whole wheat noodles to easily become cloudy during cooking. Furthermore, the particle size of the bran in whole wheat flour also affects the cooking and textural properties of whole wheat noodles.

[0002] To ensure good taste, most commercially available whole wheat noodles contain between 25% and 50% whole wheat, resulting in a high carbohydrate content that doesn't effectively suppress sugar intake. Whole wheat noodles with more than 50% whole wheat content tend to have a rough texture.

[0003] Currently, research on the optimization of whole wheat noodle processing mainly examines the impact of the proportion of whole wheat flour and various additives (salt, gluten, enzymes, polysaccharides, etc.) on the quality of whole wheat noodles.

[0004] Polygonatum sibiricum, a medicinal plant, is used to tonify the spleen, moisten the lungs, and promote the production of body fluids. It contains natural chemical components such as polysaccharides, steroidal saponins, flavonoids, amino acids, and lignans, and has the effects of replenishing qi and nourishing yin, strengthening the spleen, moistening the lungs, and benefiting the kidneys. Besides being used as a traditional Chinese medicine, Polygonatum sibiricum is also frequently used as a food additive, such as in Polygonatum sibiricum cakes, preserved Polygonatum sibiricum fruit, Polygonatum sibiricum tea, and Polygonatum sibiricum biscuits.

[0005] Polygonatum is added to flour to make Polygonatum health noodles, which take advantage of the convenience of noodles and allow people to achieve health benefits through food. Summary of the Invention

[0006] To overcome the shortcomings of existing technologies, this invention provides a hypoglycemic whole-grain Solomon's seal noodle and its preparation method. The innovation of this invention lies in the fact that the provided hypoglycemic whole-grain Solomon's seal noodle, through process improvement, achieves a whole wheat content exceeding 50% without affecting the noodle's texture; it enhances the noodle's elasticity and overall flavor; and the noodles contain hypoglycemic components, avoiding the drawback of existing products having only one effect. This technical effect is achieved through the following technical solution: As a first aspect of the present invention, it is to provide a hypoglycemic whole grain Solomon's seal noodle, which is composed of the following raw materials in the following weight proportions: 50-70 parts whole grain flour, 15-40 parts wheat flour, 1-10 parts hypoglycemic paste and 1-10 parts Solomon's seal polysaccharide extract.

[0007] In a more preferred embodiment, the hypoglycemic whole grain Solomon's seal noodles are composed of the following ingredients in parts by weight: 66 parts whole grain flour, 20 parts wheat flour, 10 parts hypoglycemic paste, and 4 parts Solomon's seal polysaccharide extract.

[0008] As a second aspect of the present invention, a method for preparing the aforementioned hypoglycemic whole grain Solomon's seal noodles is also provided, comprising the following steps: Step 1, Preparation of hypoglycemic paste: (1) Processing of Polygonatum: Wash fresh Polygonatum with water and dry it, remove impurities, slice or cut it into sections, steam and sun-dry it nine times and then dry it naturally until its moisture content drops to 10%~20%, thus obtaining processed Polygonatum.

[0009] (2) Weigh out Astragalus membranaceus, Dioscorea opposita, processed Polygonatum sibiricum, Dendrobium nobile, Polygonatum odoratum and Euryale ferox. Cut each medicinal material into small pieces of 2-4 mm and put them into a drug ultrasonic extractor. Soak them in water at 40-60℃.

[0010] (3) Add the mixture of cellulase and protease, add water and mix. The ultrasonic power is 200~250W, the temperature is 50~80℃, and the ultrasonic time is 40~80min to obtain the Polygonatum extract. Boil for 40min to obtain extract 1.

[0011] (4) Add water to kudzu root and chicken gizzard lining, heat and reflux at 75~95℃ for 40~70min, filter, add water to the filter residue and heat and reflux for 30~50min, combine the filtrates to obtain extract 2.

[0012] (5) Mix extract 1 and extract 2, filter, add to a decoction machine and concentrate to a paste to obtain hypoglycemic paste.

[0013] Step 2, Preparation of Polygonatum polysaccharide extract: Polygonatum is placed in a drug ultrasonic extractor, a mixture of cellulase and protease is added, water is added and mixed to obtain Polygonatum extract, which is then concentrated, precipitated with alcohol, purified and freeze-dried to obtain Polygonatum polysaccharide extract.

[0014] Step 3, Preparation of whole grain flour: The bran component is nano-sized by cryogenic pulverization of at least one grain, such as wheat, oats, or quinoa, using liquid nitrogen, followed by high-pressure homogenization at 90-110 MPa, resulting in a particle size D50 ≤ 20 μm.

[0015] In some embodiments of the present invention, the obtained whole grain powder is obtained using photoelectric sorting technology. The material is fed into a vibrating feeder, a high-precision sensor is used to locate the appropriate whole grain powder, and a high-speed airflow is injected using an air valve to separate qualified and unqualified materials.

[0016] Step 4: First, sieve the whole grain flour, wheat flour, and Polygonatum polysaccharide extract separately. Then, mix the whole grain flour and wheat flour, and use a combination of cellulase and xylitol enzyme for enzymatic hydrolysis. Let it stand at 4~10℃ to activate the gluten protein. Then, use a precise constant temperature and humidity system to control the temperature at 4~10℃ and the humidity at 20%±5% to promote the directional cross-linking of glutenin and gliadin to obtain whole grain mixed flour.

[0017] Step 5: Mix the flour and blood sugar lowering paste obtained in Step 4, add water, dissolve the Polygonatum polysaccharide extract in water until there is no precipitate, add the mixed solution into the dough mixer, and knead the dough using the dough mixer. Step 6: Place the mixed dough in the refrigerator to proof.

[0018] Step 7: Place the proofed dough into a pasta machine and press it into noodles.

[0019] Step 8: Place the cut noodles in a drying room to dry and make dried noodles.

[0020] The contents of each material are as follows: 50-70 parts whole grain flour, 20-40 parts wheat flour, 1-10 parts hypoglycemic paste, and 1-10 parts Polygonatum polysaccharide extract.

[0021] The ingredients of the hypoglycemic paste are based on "Medical Records of Integrating Chinese and Western Medicine". Zhang Xichun first created the Jade Liquid Decoction to boost vital energy and quench thirst. He improved the formula by replacing Anemarrhena asphodeloides with Dendrobium officinale and adding Polygonatum sibiricum. Later, in the formula of food and medicine from the same source, he replaced Trichosanthes kirilowii with Polygonatum odoratum and Schisandra chinensis with Euryale ferox. Through experiments, he replaced raw chicken gizzard with stir-fried chicken gizzard, increased the proportion of Polygonatum sibiricum and Astragalus membranaceus, and reduced the proportion of Dioscorea opposita.

[0022] This formula is modified from Yuye Decoction, with Astragalus membranaceus as the chief herb. When used in combination with Dioscorea opposita, it focuses more on tonifying both Qi and Yin. The proportion of Polygonatum sibiricum is increased. When Polygonatum sibiricum is used in combination with Astragalus membranaceus, it focuses more on "tonifying both Qi and Yin" and regulating both the spleen and kidneys, making it more widely applicable. At the same time, the increased proportion of Polygonatum sibiricum makes the taste more harmonious.

[0023] The dosage of kudzu root was reduced. Kudzu root is an assistant herb that assists the principal herb, astragalus, in enhancing its effect of promoting body fluid production and quenching thirst. However, some patients may experience mild gastrointestinal reactions. Also, considering that too much kudzu root would make the noodles taste spicy and bitter, the dosage of kudzu root was reduced accordingly.

[0024] Instead of raw chicken gizzard lining, stir-fried chicken gizzard lining is used. Raw chicken gizzard lining is sweet and neutral in nature, primarily focusing on eliminating stagnation, resolving blood stasis, and promoting urination and dissolving stones. It has a stronger bitter and fishy taste. In contrast, stir-fried chicken gizzard lining is milder in nature, possessing the effects of strengthening the spleen and stomach, promoting digestion, resolving stagnation, and astringing. It is less irritating to the gastrointestinal tract and is more suitable for middle-aged and elderly people with weak spleen and stomach or those requiring long-term conditioning. Furthermore, Zhang Xichun, in his *Medical Records of Integrating Chinese and Western Medicine*, used chicken gizzard lining to treat diabetes, emphasizing "strengthening the spleen to nourish the source of transformation," assisting the spleen in ascending clear qi and dispersing essence, rather than simply eliminating stagnation. Therefore, the spleen-strengthening and digestive-aiding effects of stir-fried chicken gizzard lining are more in line with the pathogenesis of diabetes, which is "deficiency in the root and excess in the branch."

[0025] Compared with the prior art, the beneficial effects of the present invention are: 1. This invention provides a blood sugar-lowering whole grain Solomon's seal noodle and its preparation and development. Liquid nitrogen pulverization and high-pressure homogenization can fully pulverize the coarse fiber of whole wheat, reducing the roughness caused by inconsistent fiber size. This invention uses photoelectric sorting to assist in screening out fiber molecules of the same size, further reducing the roughness.

[0026] 2. This invention promotes the oxidation of sulfur groups in glutenin and gliadin to disulfide bonds through low-temperature enzymatic hydrolysis, resulting in cross-linking, which increases the toughness and elasticity of the dough, overcomes the problem of the soup becoming cloudy during noodle cooking, and at the same time reduces the natural breakage rate, cooked breakage rate, and cooking loss rate of noodles, and shortens the cooking time.

[0027] 3. The product provided by this invention has the following effects: (1) Stabilizes blood sugar, suitable for people who need to control their blood sugar. The whole grain Huangjing noodles for lowering blood sugar contain a blood sugar-lowering formula verified by renowned doctors. It is a Chinese herbal conditioning preparation that integrates traditional Chinese medicine theory with modern nutrition. It is made from carefully selected natural blood sugar-lowering herbs such as Astragalus membranaceus, Huangjing, Pueraria lobata, and Euryale ferox. Through its effects of nourishing Yin and replenishing Qi, clearing heat and promoting body fluids, it helps stabilize blood sugar and improve insulin resistance. At the same time, it also helps regulate blood lipids and protect pancreatic function. It is suitable as a mild dietary supplement for patients with prediabetes and type II diabetes.

[0028] (2) Nourishing and health-preserving, enhancing immunity Adding Polygonatum, a traditional Chinese medicine, has the effects of replenishing qi and nourishing yin, strengthening the spleen and moistening the lungs. It helps to improve physical weakness and fatigue, enhance immunity, and the polysaccharide components in Polygonatum may help regulate blood sugar metabolism.

[0029] (3) Balanced nutrition promotes metabolic health Whole grains provide B vitamins, minerals, and antioxidants. Combined with the active ingredients of Polygonatum, they can promote intestinal motility, lower cholesterol, and help regulate blood lipids, thus comprehensively improving metabolic health. Attached Figure Description

[0030] The accompanying drawings, which form part of this invention, are used to provide a further understanding of the invention. The illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an improper limitation of the invention.

[0031] Figure 1 These are photographs of noodles provided in the embodiments of the present invention; wherein, A is comparative example 1, B is comparative example 3, and C is example 5. Detailed Implementation

[0032] It should be noted that the following detailed descriptions are exemplary and intended to provide further illustration of the invention. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.

[0033] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the scope of exemplary embodiments according to the invention. As used herein, the singular form is intended to include the plural form as well, unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms "comprising" or "including" are used in this specification, they indicate the presence of features, steps, operations, devices, components, and / or combinations thereof.

[0034] In some embodiments, a hypoglycemic whole grain Solomon's seal noodle is composed of the following raw materials in parts by weight: 50-70 parts whole grain flour, 15-40 parts wheat flour, 1-10 parts hypoglycemic paste, and 1-10 parts Solomon's seal polysaccharide extract.

[0035] In a more preferred embodiment, the hypoglycemic whole grain Solomon's seal noodles are composed of the following ingredients in parts by weight: 60-70 parts whole grain flour, 20-40 parts wheat flour, 2-8 parts hypoglycemic paste, and 2-6 parts Solomon's seal polysaccharide extract.

[0036] The embodiments of the present invention also provide a method for preparing hypoglycemic whole grain Solomon's seal noodles, comprising the following steps: Step 1, Preparation of hypoglycemic paste: (1) Wash fresh Polygonatum with water and dry it, remove impurities, slice or cut it into sections, steam and sun-dry it nine times and then dry it naturally until its moisture content drops to 10%~20% to obtain processed Polygonatum; (2) Weigh out Astragalus membranaceus, Dioscorea opposita, Dendrobium officinale, Polygonatum odoratum, Euryale ferox and Polygonatum sibiricum obtained in step (1). Cut all kinds of medicinal materials into small pieces of 2-4 mm and put them into the ultrasonic extractor of the drug and soak them in water at 40-60℃.

[0037] The mass ratio of Astragalus membranaceus, Dioscorea opposita, Polygonatum odoratum, Dendrobium officinale, Polygonatum odoratum and Euryale ferox obtained in step (1) is 13~17:28~32:18~22:8~12:10~14:7~11.

[0038] (3) Add the mixture of cellulase and protease, add water and mix, sonicate at 50~80℃ to obtain Polygonatum extract. Boil to obtain extract 1. The cellulase and protease are both from Shandong Longda Biotechnology Co., Ltd., in a ratio of 1~3:1~2. In the following specific examples, the ratio is 3:2.

[0039] (4) Add water to kudzu root and chicken gizzard lining, heat and reflux at 75~95℃ for 40~70min, filter, add water to the filter residue and heat and reflux for 30~50min, combine the filtrates to obtain extract 2.

[0040] The mass ratio of kudzu root to chicken gizzard is 1~3:1.

[0041] (5) Mix extract 1 and extract 2, filter, add to a decoction machine and concentrate to a paste to obtain hypoglycemic paste.

[0042] Step 2, Preparation of Polygonatum polysaccharide extract: In some embodiments of the present invention, the preparation method of Polygonatum polysaccharide extract is as follows: Polygonatum is steamed and processed nine times, then extracted with ethanol, concentrated, precipitated with alcohol, purified, and freeze-dried to obtain the extract.

[0043] In other embodiments of the present invention, the Polygonatum polysaccharide extract is prepared by the following method: (1) Wash, dry and crush the raw material of Polygonatum odoratum, put it into a drug ultrasonic extractor, add a mixture of cellulase and protease, add water and mix to obtain Polygonatum odoratum extract, and then concentrate, precipitate with alcohol, purify and freeze dry to obtain Polygonatum odoratum polysaccharide extract.

[0044] (2) After extraction, CO2 is recovered by vacuum separation to collect the extract containing polysaccharides, and then the extract is concentrated, precipitated with alcohol, purified and freeze-dried to obtain Polygonatum polysaccharide extract.

[0045] Step 3, Preparation of whole grain flour (1) At least one of wheat, oats or quinoa is pulverized by cryogenic grinding with liquid nitrogen, and homogenized under high pressure of 90~110MPa to nanoscale the bran component with D50≤20μm. (2) A grain processing color sorter is used. Photoelectric sorting technology is used to feed the material into the vibrating feeder. A high-precision sensor is used to locate the appropriate whole grain powder. A high-speed airflow is sprayed by the air valve to separate qualified and unqualified materials. Step 4, Preparation of mixed flour: Whole grain flour, wheat flour, and Polygonatum polysaccharide extract were sieved separately. Then, they were mixed in a ratio of 35:8:2. A combination of cellulase and xylitolase was used for enzymatic hydrolysis, followed by low-temperature standing for 2 hours to activate the gluten. The temperature was then precisely controlled at 4-10℃ and humidity at 20%±5% to promote directional cross-linking of glutenin and gliadin, resulting in a whole grain blended flour. In this embodiment, the cellulase and xylitolase were both from Shandong Longda Biotechnology Co., Ltd., with a ratio of 1-3:1. In the following specific embodiments, unless otherwise specified, the ratio is 3:1.

[0046] Step 5: Mix 90 parts of flour and 10 parts of blood sugar lowering paste, add water in a 5:2 weight ratio, and knead into a dough using a dough mixer.

[0047] In other embodiments, under the same material ratio, steps 4 and 5 are performed as follows: first, whole grain flour, wheat flour, and Polygonatum polysaccharide extract are sieved separately, then the whole grain flour and wheat flour are mixed, enzymatically hydrolyzed using a combination of cellulase and xylitolase, and the gluten protein is activated by standing at 4~10℃. Then, the temperature is controlled at 4~10℃ and 20%±5%RH to promote the directional cross-linking of glutenin and gliadin to obtain whole grain mixed flour. Mix the flour and blood sugar lowering paste obtained in step 4, add water, dissolve the Polygonatum polysaccharide extract in water until there is no precipitate, add the mixed solution into the dough mixer, and knead the dough using the dough mixer. Step 6: Place the mixed dough in a constant temperature and humidity chamber and let it rise for 1 hour. The temperature is controlled at 4℃ and the humidity at 30% by a precise constant temperature and humidity system.

[0048] Step 7: Place the proofed dough into a pasta machine and press it into noodles that are 20cm long, 2mm wide, and 0.8mm thick.

[0049] Step 8: Place the cut noodles in a drying room at 60°C for 2 hours to make dried noodles.

[0050] Example 1 The whole grain Solomon's Seal Noodles for Lowering Blood Sugar are composed of the following ingredients in the indicated weight ratios: 60 parts whole grain flour, 26 parts wheat flour, 10 parts blood sugar-lowering paste, and 4 parts Solomon's Seal polysaccharide extract.

[0051] The embodiments of the present invention also provide a method for preparing hypoglycemic whole grain Solomon's seal noodles, comprising the following steps: Step 1, Preparation of hypoglycemic paste: (1) Wash fresh Polygonatum with water and dry it in the sun. Remove impurities and slice or cut it into sections. Steam and dry it nine times and then let it air dry until its moisture content drops to 10%.

[0052] (2) Weigh out 15g of Astragalus membranaceus, 30g of Dioscorea opposita, 20g of Polygonatum sibiricum, 10g of Dendrobium officinale, 12g of Trichosanthes kirilowii, 9g of Schisandra chinensis, 9g of Pueraria lobata, and 6g of chicken gizzard lining. Cut all kinds of medicinal materials into small pieces of 3.5mm and put them into a drug ultrasonic extractor. Add 10 times the amount of 50℃ water and soak for 1 hour.

[0053] (3) Add a mixture of cellulase and protease, add 10 times the amount of water, mix, sonicate at 250W, temperature at 70℃, and sonicate for 65 minutes to obtain Polygonatum extract. Boil for 40 minutes to obtain the extract.

[0054] (4) Mix extract 1 and extract 2, filter, add to a decoction machine and concentrate to a paste to obtain hypoglycemic paste.

[0055] Step 2, Preparation of Polygonatum polysaccharide extract: (1) Wash, dry and crush the raw material of Polygonatum odoratum, put it into a drug ultrasonic extractor, add a mixture of cellulase and protease, add water and mix to obtain Polygonatum odoratum extract, and then concentrate, precipitate with alcohol, purify and freeze dry to obtain Polygonatum odoratum polysaccharide extract.

[0056] Step 3, Preparation of whole grains (1) The bran components were nano-sized (D50≤20μm) by cryogenic pulverization with liquid nitrogen and high-pressure homogenization at 100MPa. (2) Photoelectric sorting technology is used to feed the material into the vibrating feeder. High-precision sensors are used to locate the appropriate whole grain powder. High-speed airflow is sprayed by the air valve to separate qualified and unqualified materials. Step 4, Preparation of mixed flour: Whole grain flour, wheat flour, and Polygonatum polysaccharide extract were each sieved through a 20-mesh sieve. The whole grain flour, wheat flour, and Polygonatum polysaccharide extract were mixed in a 35:8:2 ratio, and enzymatically hydrolyzed using a combination of cellulase and xylitolase. The mixture was then allowed to stand at a low temperature for 2 hours to activate the gluten proteins. Finally, a precise temperature and humidity control system was used to maintain the temperature at 4℃ and humidity at 20% to promote directional cross-linking of glutenin and gliadin, resulting in a whole grain blended flour.

[0057] Step 5: Mix 70 parts of flour and 30 parts of blood sugar-lowering paste, add water in a 5:2 weight ratio, and knead into a dough using a dough mixer.

[0058] Step 6: Place the mixed dough in a constant temperature and humidity chamber and let it rise for 1 hour. The temperature is controlled at 4℃ and the humidity at 30% by a precise constant temperature and humidity system.

[0059] Step 7: Place the proofed dough into a pasta machine and press it into noodles that are 20cm long, 2mm wide, and 0.8mm thick.

[0060] Step 8: Place the cut noodles in a drying room at 60°C for 2 hours to make dried noodles.

[0061] Example 2 The whole grain Solomon's Seal Noodles for Lowering Blood Sugar are composed of the following ingredients in the indicated weight ratios: 60 parts whole grain flour, 26 parts wheat flour, 10 parts blood sugar-lowering paste, and 4 parts Solomon's Seal polysaccharide extract.

[0062] The embodiments of the present invention also provide a method for preparing hypoglycemic whole grain Solomon's seal noodles, comprising the following steps: Step 1, Preparation of hypoglycemic paste: (1) Wash fresh Polygonatum with water and dry it in the sun. Remove impurities and slice or cut it into sections. Steam and dry it nine times and then let it air dry until its moisture content drops to 10%.

[0063] (2) Weigh out 15g of Astragalus membranaceus, 30g of Dioscorea opposita, 20g of Polygonatum sibiricum, 10g of Dendrobium officinale, 12g of Trichosanthes kirilowii, and 9g of Euryale ferox. Cut all kinds of medicinal materials into small pieces of 3.5mm and put them into a drug ultrasonic extractor. Add 10 times the amount of 50℃ water and soak for 1 hour.

[0064] (3) Add a mixture of cellulase and protease, add 10 times the amount of water, mix, sonicate at 250W, temperature at 70℃, and sonicate for 65min to obtain Polygonatum extract. Boil for 40min to obtain extract 1.

[0065] (4) Add 9g of kudzu root and 6g of chicken gizzard to 10 times the amount of water, heat at 75℃ and reflux for 40min, filter, add 10 times the amount of water to the filter residue and heat and reflux for 50min, combine the filtrates to obtain extract 2.

[0066] (5) Mix extract 1 and extract 2, filter, add to a decoction machine and concentrate to a paste to obtain hypoglycemic paste.

[0067] Step 2, Preparation of Polygonatum polysaccharide extract: The raw material of Polygonatum was washed, dried and pulverized, and placed in a drug ultrasonic extractor. A mixture of cellulase and protease was added, and water was added to mix to obtain Polygonatum extract. The extract was then concentrated, precipitated with alcohol, purified and freeze-dried to obtain Polygonatum polysaccharide extract.

[0068] Step 3, Preparation of whole grains (1) The bran components were nano-sized (D50≤20μm) by cryogenic pulverization with liquid nitrogen and high-pressure homogenization at 100MPa. (2) Photoelectric sorting technology is used to feed the material into the vibrating feeder. High-precision sensors are used to locate the appropriate whole grain powder. High-speed airflow is sprayed by the air valve to separate qualified and unqualified materials. Step 4, Preparation of mixed flour: Whole grain flour, wheat flour, and Polygonatum polysaccharide extract were each sieved through a 20-mesh sieve. The whole grain flour, wheat flour, and Polygonatum polysaccharide extract were mixed in a 35:8:2 ratio, and enzymatically hydrolyzed using a combination of cellulase and xylitolase. The mixture was then allowed to stand at a low temperature for 2 hours to activate the gluten proteins. Finally, a precise temperature and humidity control system was used to maintain the temperature at 4℃ and humidity at 20% to promote directional cross-linking of glutenin and gliadin, resulting in a whole grain blended flour.

[0069] Step 5: Mix 90 parts of flour and 10 parts of blood sugar lowering paste, add water in a 5:2 weight ratio, and knead into a dough using a dough mixer.

[0070] Step 6: Place the mixed dough in a constant temperature and humidity chamber and let it rise for 1 hour. The temperature is controlled at 4℃ and the humidity at 30% by a precise constant temperature and humidity system.

[0071] Step 7: Place the proofed dough into a pasta machine and press it into noodles that are 20cm long, 2mm wide, and 0.8mm thick.

[0072] Step 8: Place the cut noodles in a drying room at 60°C for 2 hours to make dried noodles.

[0073] Example 3 The whole grain Solomon's Seal Noodles for Lowering Blood Sugar are composed of the following ingredients in the following weight ratio: 70 parts whole grain flour, 16 parts wheat flour, 10 parts blood sugar lowering paste, and 4 parts Solomon's Seal polysaccharide extract.

[0074] The embodiments of the present invention also provide a method for preparing hypoglycemic whole grain Solomon's seal noodles, comprising the following steps: Step 1, Preparation of hypoglycemic paste: (1) Wash fresh Polygonatum with water and dry it in the sun. Remove impurities and slice or cut it into sections. Steam and dry it nine times and then let it air dry until its moisture content drops to 10%.

[0075] (2) Weigh out 15g of Astragalus membranaceus, 30g of Dioscorea opposita, 20g of Polygonatum sibiricum, 10g of Dendrobium officinale, 12g of Polygonatum odoratum and 9g of Euryale ferox. Cut all kinds of medicinal materials into small pieces of 3.5mm and put them into the ultrasonic extractor. Add 10 times the amount of 50℃ water and soak for 1 hour.

[0076] (3) Add a mixture of cellulase and protease, add 10 times the amount of water, mix, sonicate at 250W, temperature at 70℃, and sonicate for 65min to obtain Polygonatum extract. Boil for 40min to obtain extract 1.

[0077] (4) Add 9g of kudzu root and 6g of chicken gizzard to 10 times the amount of water, heat at 75℃ and reflux for 40min, filter, add 10 times the amount of water to the filter residue and heat and reflux for 50min, combine the filtrates to obtain extract 2.

[0078] (5) Mix extract 1 and extract 2, filter, add to a decoction machine and concentrate to a paste to obtain hypoglycemic paste.

[0079] Step 2, Preparation of Polygonatum polysaccharide extract: The raw material of Polygonatum was washed, dried and pulverized, and placed in a drug ultrasonic extractor. A mixture of cellulase and protease was added, and water was added to mix to obtain Polygonatum extract. The extract was then concentrated, precipitated with alcohol, purified and freeze-dried to obtain Polygonatum polysaccharide extract.

[0080] Step 3, Preparation of whole grains (1) The bran components were nano-sized (D50≤20μm) by cryogenic pulverization with liquid nitrogen and high-pressure homogenization at 100MPa. (2) Photoelectric sorting technology is used to feed the material into the vibrating feeder. High-precision sensors are used to locate the appropriate whole grain powder. High-speed airflow is sprayed by the air valve to separate qualified and unqualified materials. Step 4, Preparation of mixed flour: Whole grain flour, wheat flour, and Polygonatum polysaccharide extract were each sieved through a 20-mesh sieve. The whole grain flour, wheat flour, and Polygonatum polysaccharide extract were mixed in a 35:8:2 ratio, and enzymatically hydrolyzed using a combination of cellulase and xylitolase. The mixture was then allowed to stand at a low temperature for 2 hours to activate the gluten proteins. Finally, a precise temperature and humidity control system was used to maintain the temperature at 4℃ and humidity at 20% to promote directional cross-linking of glutenin and gliadin, resulting in a whole grain blended flour.

[0081] Step 5: Mix 90 parts of flour and 10 parts of blood sugar lowering paste, add water in a 5:2 weight ratio, and knead into a dough using a dough mixer.

[0082] Step 6: Place the mixed dough in a constant temperature and humidity chamber and let it rise for 1 hour. The temperature is controlled at 4℃ and the humidity at 30% by a precise constant temperature and humidity system.

[0083] Step 7: Place the proofed dough into a pasta machine and press it into noodles that are 20cm long, 2mm wide, and 0.8mm thick.

[0084] Step 8: Place the cut noodles in a drying room at 60°C for 2 hours to make dried noodles.

[0085] Example 4 The whole grain Solomon's Seal Noodles for Lowering Blood Sugar are composed of the following ingredients in the following weight ratio: 65 parts whole grain flour, 20 parts wheat flour, 10 parts blood sugar lowering paste, and 5 parts Solomon's Seal polysaccharide extract.

[0086] The embodiments of the present invention also provide a method for preparing hypoglycemic whole grain Solomon's seal noodles, comprising the following steps: Step 1, Preparation of hypoglycemic paste: (1) Wash fresh Polygonatum with water and dry it in the sun. Remove impurities and slice or cut it into sections. Steam and dry it nine times and then let it air dry until its moisture content drops to 10%.

[0087] (2) Weigh out 15g of Astragalus membranaceus, 30g of Dioscorea opposita, 20g of Polygonatum sibiricum, 10g of Dendrobium officinale, 12g of Polygonatum odoratum and 9g of Euryale ferox. Cut all kinds of medicinal materials into small pieces of 3.5mm and put them into the ultrasonic extractor. Add 10 times the amount of 50℃ water and soak for 1 hour.

[0088] (3) Add a mixture of cellulase and protease, add 10 times the amount of water, mix, sonicate at 250W, temperature at 70℃, and sonicate for 65min to obtain Polygonatum extract. Boil for 40min to obtain extract 1.

[0089] (4) Add 9g of kudzu root and 6g of chicken gizzard to 10 times the amount of water, heat at 75℃ and reflux for 40min, filter, add 10 times the amount of water to the filter residue and heat and reflux for 50min, combine the filtrates to obtain extract 2.

[0090] (5) Mix extract 1 and extract 2, filter, add to a decoction machine and concentrate to a paste to obtain hypoglycemic paste.

[0091] Step 2, Preparation of Polygonatum polysaccharide extract: The raw material of Polygonatum was washed, dried and pulverized, and placed in a drug ultrasonic extractor. A mixture of cellulase and protease was added, and water was added to mix to obtain Polygonatum extract. The extract was then concentrated, precipitated with alcohol, purified and freeze-dried to obtain Polygonatum polysaccharide extract.

[0092] Step 3, Preparation of whole grains (1) The bran components were nano-sized (D50≤20μm) by cryogenic pulverization with liquid nitrogen and high-pressure homogenization at 100MPa. (2) Photoelectric sorting technology is used to feed the material into the vibrating feeder. High-precision sensors are used to locate the appropriate whole grain powder. High-speed airflow is sprayed by the air valve to separate qualified and unqualified materials. Step 4, Preparation of mixed flour: Whole grain flour, wheat flour, and Polygonatum polysaccharide extract were each sieved through a 20-mesh sieve. The whole grain flour, wheat flour, and Polygonatum polysaccharide extract were then mixed in a 13:4:1 ratio. A combination of cellulase and xylitolase was used for enzymatic hydrolysis, followed by low-temperature standing for 2 hours to activate the gluten protein. The mixture was then subjected to precise temperature and humidity control at 4℃ and 20% humidity to promote directional cross-linking of glutenin and gliadin, resulting in a whole grain blended flour.

[0093] Step 5: Mix 90 parts of flour and 10 parts of blood sugar lowering paste, add water in a 5:2 weight ratio, and knead into a dough using a dough mixer.

[0094] Step 6: Place the mixed dough in a constant temperature and humidity chamber and let it rise for 1 hour. The temperature is controlled at 4℃ and the humidity at 30% by a precise constant temperature and humidity system.

[0095] Step 7: Place the proofed dough into a pasta machine and press it into noodles that are 20cm long, 2mm wide, and 0.8mm thick.

[0096] Step 8: Place the cut noodles in a drying room at 60°C for 2 hours to make dried noodles.

[0097] Example 5 The whole grain Solomon's Seal Noodles for Lowering Blood Sugar are composed of the following ingredients in the following weight ratio: 65 parts whole grain flour, 20 parts wheat flour, 10 parts blood sugar lowering paste, and 5 parts Solomon's Seal polysaccharide extract.

[0098] The embodiments of the present invention also provide a method for preparing hypoglycemic whole grain Solomon's seal noodles, comprising the following steps: Step 1, Preparation of hypoglycemic paste: (1) Wash fresh Polygonatum with water and dry it in the sun. Remove impurities and slice or cut it into sections. Steam and dry it nine times and then let it air dry until its moisture content drops to 10%.

[0099] (2) Weigh out 15g of Astragalus membranaceus, 30g of Dioscorea opposita, 20g of Polygonatum sibiricum, 10g of Dendrobium officinale, 12g of Polygonatum odoratum and 9g of Euryale ferox. Cut all kinds of medicinal materials into small pieces of 3.5mm and put them into the ultrasonic extractor. Add 10 times the amount of 50℃ water and soak for 1 hour.

[0100] (3) Add a mixture of cellulase and protease, add 10 times the amount of water, mix, sonicate at 250W, temperature at 70℃, and sonicate for 65min to obtain Polygonatum extract. Boil for 40min to obtain extract 1.

[0101] (4) Add 9g of kudzu root and 6g of chicken gizzard to 10 times the amount of water, heat at 75℃ and reflux for 40min, filter, add 10 times the amount of water to the filter residue and heat and reflux for 50min, combine the filtrates to obtain extract 2.

[0102] (5) Mix extract 1 and extract 2, filter, add to a decoction machine and concentrate to a paste to obtain hypoglycemic paste.

[0103] Step 2, Preparation of Polygonatum polysaccharide extract: The raw material of Polygonatum was washed, dried and pulverized, and placed in a drug ultrasonic extractor. A mixture of cellulase and protease was added, and water was added to mix to obtain Polygonatum extract. The extract was then concentrated, precipitated with alcohol, purified and freeze-dried to obtain Polygonatum polysaccharide extract.

[0104] Step 3, Preparation of whole grains (1) The bran components were nano-sized (D50≤20μm) by cryogenic pulverization with liquid nitrogen and high-pressure homogenization at 100MPa. (2) Photoelectric sorting technology is used to feed the material into the vibrating feeder. High-precision sensors are used to locate the appropriate whole grain powder. High-speed airflow is sprayed by the air valve to separate qualified and unqualified materials. Step 4, Preparation of mixed flour: Whole grain flour, wheat flour, and Polygonatum polysaccharide extract were each sieved through a 20-mesh sieve. The whole grain flour and wheat flour were mixed in a 13:4 ratio, and enzymatically hydrolyzed using a combination of cellulase and xylitolase. The gluten proteins were activated by standing at a low temperature for 2 hours. Then, the temperature was controlled at 4℃ and the humidity at 20% using a precise constant temperature and humidity system to promote the directional cross-linking of glutenin and gliadin, thus obtaining whole grain blended flour.

[0105] Step 5: Mix 90 parts of flour and 10 parts of blood sugar lowering paste in a dough mixer. Weigh out water in a 5:2 weight ratio. Dissolve the Polygonatum polysaccharide extract in water until there is no precipitate. Add the mixed solution to the dough mixer and knead it into a dough.

[0106] Step 6: Place the mixed dough in a constant temperature and humidity chamber and let it rise for 1 hour. The temperature is controlled at 4℃ and the humidity at 30% by a precise constant temperature and humidity system.

[0107] Step 7: Place the proofed dough into a pasta machine and press it into noodles that are 20cm long, 2mm wide, and 0.8mm thick.

[0108] Step 8: Place the cut noodles in a drying room at 60°C for 2 hours to make dried noodles.

[0109] Comparative Example 1 The raw material composition for preparing the hypoglycemic whole grain Solomon's seal noodles of the present invention is as follows: 70 parts whole grain flour, 5 parts wheat flour, 15 parts hypoglycemic paste, and 10 parts Solomon's seal powder.

[0110] The embodiments of the present invention also provide a method for preparing hypoglycemic whole grain Solomon's seal noodles, comprising the following steps: Step 1, Preparation of hypoglycemic paste: (1) Wash fresh Polygonatum with water and dry it in the sun. Remove impurities and slice or cut it into sections. Steam and dry it nine times and then let it air dry until its moisture content drops to 10%.

[0111] (2) Weigh out 15g of Astragalus membranaceus, 30g of Dioscorea opposita, 20g of Polygonatum sibiricum, 10g of Dendrobium officinale, 12g of Trichosanthes kirilowii, and 9g of Schisandra chinensis. Cut all kinds of medicinal materials into small pieces of 3.5mm and put them into a drug ultrasonic extractor. Add 10 times the amount of 50℃ water and soak for 1 hour.

[0112] (3) Add a mixture of cellulase and protease, add 10 times the amount of water, mix, sonicate at 250W, temperature at 70℃, and sonicate for 65min to obtain Polygonatum extract. Boil for 40min to obtain extract 1.

[0113] (4) Add 9g of kudzu root and 6g of chicken gizzard to 10 times the amount of water, heat at 75℃ and reflux for 40min, filter, add 10 times the amount of water to the filter residue and heat and reflux for 50min, combine the filtrates to obtain extract 2.

[0114] (5) Mix extract 1 and extract 2, filter, add to a decoction machine and concentrate to a paste to obtain hypoglycemic paste.

[0115] Step 2, Preparation of Polygonatum polysaccharide extract: The raw material of Polygonatum was washed, dried and pulverized, and then placed in a drug ultrasonic extractor. Water was added and mixed to obtain Polygonatum extract. The extract was then concentrated, precipitated with alcohol, purified and freeze-dried to obtain Polygonatum polysaccharide extract.

[0116] Step 3, Preparation of whole grains (1) The bran components were nano-sized (D50≤20μm) by cryogenic pulverization with liquid nitrogen and high-pressure homogenization at 100MPa. (2) Photoelectric sorting technology is used to feed the material into the vibrating feeder. High-precision sensors are used to locate the appropriate whole grain powder. High-speed airflow is sprayed by the air valve to separate qualified and unqualified materials. Step 4, Preparation of mixed flour: Whole grain flour, wheat flour, and Polygonatum polysaccharide extract were mixed in a certain proportion and passed through a 10-mesh sieve to obtain mixed flour. The gluten protein was activated by enzymatic hydrolysis using a combination of cellulase and xylitolase and then allowed to stand at a low temperature for 2 hours. The temperature was then controlled at 4℃ and the humidity at 20% using a precise constant temperature and humidity system to promote the directional cross-linking of glutenin and gliadin, thus obtaining whole grain mixed flour.

[0117] Step 5: Mix 90 parts of flour and 10 parts of blood sugar lowering paste, add water in a 5:2 weight ratio, and knead into a dough using a dough mixer.

[0118] Step 6: Place the mixed dough in a constant temperature and humidity chamber and let it rise for 1 hour. The temperature is controlled at 4℃ and the humidity at 30% by a precise constant temperature and humidity system.

[0119] Step 7: Place the proofed dough into a pasta machine and press it into noodles that are 20cm long, 2mm wide, and 0.8mm thick.

[0120] Step 8: Place the cut noodles in a drying room at 60°C for 2 hours to make dried noodles.

[0121] Comparative Example 2 The raw material composition for preparing the hypoglycemic whole grain Solomon's seal noodles of the present invention is as follows: 70 parts whole grain powder, 5 parts wheat flour, 15 parts hypoglycemic paste, and 10 parts Solomon's seal powder.

[0122] The embodiments of the present invention also provide a method for preparing hypoglycemic whole grain Solomon's seal noodles, comprising the following steps: Step 1, Preparation of hypoglycemic paste: (1) Wash fresh Polygonatum with water and dry it in the sun. Remove impurities and slice or cut it into sections. Steam and dry it nine times and then let it air dry until its moisture content drops to 10%.

[0123] (2) Weigh out 15g of Astragalus membranaceus, 30g of Dioscorea opposita, 20g of Polygonatum sibiricum, 10g of Dendrobium officinale, 12g of Trichosanthes kirilowii, and 9g of Euryale ferox. Cut all kinds of medicinal materials into small pieces of 3.5mm and put them into a drug ultrasonic extractor. Add 10 times the amount of 50℃ water and soak for 1 hour.

[0124] (3) Add a mixture of cellulase and protease, add 10 times the amount of water, mix, sonicate at 250W, temperature at 70℃, and sonicate for 65min to obtain Polygonatum extract. Boil for 40min to obtain extract 1.

[0125] (4) Add 9g of kudzu root and 6g of chicken gizzard to 10 times the amount of water, heat at 75℃ and reflux for 40min, filter, add 10 times the amount of water to the filter residue and heat and reflux for 50min, combine the filtrates to obtain extract 2.

[0126] (5) Mix extract 1 and extract 2, filter, add to a decoction machine and concentrate to a paste to obtain hypoglycemic paste.

[0127] Step 2, Preparation of Polygonatum polysaccharide extract: The raw material of Polygonatum was washed, dried and pulverized, and placed in a drug ultrasonic extractor. A mixture of cellulase and protease was added, and water was added to mix to obtain Polygonatum extract. The extract was then concentrated, precipitated with alcohol, purified and freeze-dried to obtain Polygonatum polysaccharide extract.

[0128] Step 3, Preparation of whole grains (1) The bran components were nano-sized (D50≤20μm) by cryogenic pulverization with liquid nitrogen and high-pressure homogenization at 100MPa. (2) Photoelectric sorting technology is used to feed the material into the vibrating feeder. High-precision sensors are used to locate the appropriate whole grain powder. High-speed airflow is sprayed by the air valve to separate qualified and unqualified materials. Step 4, Preparation of mixed flour: Whole grain flour, wheat flour, and Polygonatum polysaccharide extract were mixed in proportion and passed through a 10-mesh sieve to obtain mixed flour. The flour was then enzymatically hydrolyzed using a combination of cellulase and xylitolase, and the gluten protein was activated by standing at low temperature for 2 hours. The temperature was then controlled at 4℃ and the humidity at 20% using a precise constant temperature and humidity system to promote the directional cross-linking of glutenin and gliadin, thus obtaining whole grain mixed flour.

[0129] Step 5: Mix 90 parts of flour and 10 parts of blood sugar lowering paste, add water in a 5:2 weight ratio, and knead into a dough using a dough mixer.

[0130] Step 6: Place the mixed dough in a constant temperature and humidity chamber and let it rise for 1 hour. The temperature is controlled at 4℃ and the humidity at 30% by a precise constant temperature and humidity system.

[0131] Step 7: Place the proofed dough into a pasta machine and press it into noodles that are 20cm long, 2mm wide, and 0.8mm thick.

[0132] Step 8: Place the cut noodles in a drying room at 60°C for 2 hours to make dried noodles.

[0133] Comparative Example 3 The raw material composition for preparing the hypoglycemic whole grain Solomon's seal noodles of the present invention is as follows: 70 parts whole grain flour, 5 parts wheat flour, 15 parts hypoglycemic paste, and 10 parts Solomon's seal powder.

[0134] The embodiments of the present invention also provide a method for preparing hypoglycemic whole grain Solomon's seal noodles, comprising the following steps: Step 1, Preparation of hypoglycemic paste: (1) Wash fresh Polygonatum with water and dry it in the sun. Remove impurities and slice or cut it into sections. Steam and dry it nine times and then let it air dry until its moisture content drops to 10%.

[0135] (2) Weigh out 15g of Astragalus membranaceus, 30g of Dioscorea opposita, 20g of Polygonatum sibiricum, 10g of Dendrobium officinale, 12g of Polygonatum odoratum and 9g of Euryale ferox. Cut all kinds of medicinal materials into small pieces of 3.5mm and put them into the ultrasonic extractor. Add 10 times the amount of 50℃ water and soak for 1 hour.

[0136] (3) Add a mixture of cellulase and protease, add 10 times the amount of water, mix, sonicate at 250W, temperature at 70℃, and sonicate for 65min to obtain Polygonatum extract. Boil for 40min to obtain extract 1.

[0137] (4) Add 9g of kudzu root and 6g of chicken gizzard to 10 times the amount of water, heat at 75℃ and reflux for 40min, filter, add 10 times the amount of water to the filter residue and heat and reflux for 50min, combine the filtrates to obtain extract 2.

[0138] (5) Mix extract 1 and extract 2, filter, add to a decoction machine and concentrate to a paste to obtain hypoglycemic paste.

[0139] Step 2, Preparation of Polygonatum polysaccharide extract: The raw material of Polygonatum was washed, dried and pulverized, and placed in a drug ultrasonic extractor. A mixture of cellulase and protease was added, and water was added to mix to obtain Polygonatum extract. The extract was then concentrated, precipitated with alcohol, purified and freeze-dried to obtain Polygonatum polysaccharide extract.

[0140] Step 3, Preparation of whole grains (1) The bran components were nano-sized (D50≤20μm) by cryogenic pulverization with liquid nitrogen and high-pressure homogenization at 100MPa. (2) Photoelectric sorting technology is used to feed the material into the vibrating feeder. High-precision sensors are used to locate the appropriate whole grain powder. High-speed airflow is sprayed by the air valve to separate qualified and unqualified materials. Step 4, Preparation of mixed flour: Whole grain flour, wheat flour, and Polygonatum polysaccharide extract were mixed in a certain proportion and passed through a 20-mesh sieve to obtain mixed flour. The gluten protein was activated by enzymatic hydrolysis using a combination of cellulase and xylitolase and then allowed to stand at a low temperature for 2 hours. The temperature was then controlled at 4℃ and the humidity at 20% using a precise constant temperature and humidity system to promote the directional cross-linking of glutenin and gliadin, thus obtaining whole grain mixed flour.

[0141] Step 5: Mix 90 parts of flour and 10 parts of blood sugar lowering paste, add water in a 5:2 weight ratio, and knead into a dough using a dough mixer.

[0142] Step 6: Place the mixed dough in a constant temperature and humidity chamber and let it rise for 1 hour. The temperature is controlled at 4℃ and the humidity at 30% by a precise constant temperature and humidity system.

[0143] Step 7: Place the proofed dough into a pasta machine and press it into noodles that are 20cm long, 2mm wide, and 0.8mm thick.

[0144] Step 8: Place the cut noodles in a drying room at 60°C for 2 hours to make dried noodles.

[0145] Sensory evaluation Ten men and ten women were randomly selected to conduct sensory evaluations. The evaluation was based on the modified SB / T10137-93 standard. Cooked whole grain Solomon's seal noodles with blood sugar reduction were scored according to this standard. The scoring items included color (uniform and consistent, 10 points), odor (no sour, musty or other off-odors, 10 points), impurities (no visible foreign matter, whole wheat crumbs are not considered foreign matter, 10 points), shape (strips, 16-20cm long and 2mm wide, 10 points), hardness (not soft and mushy, 10 points), stickiness (not sticky to the teeth, 10 points), toughness (noodles have no hard core, and you can feel the elastic resistance when you bite, 10 points), and overall flavor (mild flavor, no bitterness, no fishy smell, not rough, and harmonious taste, 30 points).

[0146] Table 1. Sensory evaluation of the hypoglycemic whole grain Solomon's seal noodles prepared in Examples 1-5 and Comparative Examples 1-3

[0147] As shown in Table 1, this invention uses the prepared hypoglycemic paste, Polygonatum polysaccharide extract, and mixed flour to make hypoglycemic whole-grain Polygonatum noodles, and performs sensory evaluation on the cooked hypoglycemic whole-grain Polygonatum noodles. Analysis of the results of cooked hypoglycemic whole-grain Polygonatum noodles from Examples 1 to 5 and Comparative Examples 1 to 3 revealed that, as... Figure 1 As shown in Comparative Examples 1 to 3, by adding cellulase and protease, with the increase in the degree of dissolution of Polygonatum polysaccharide and the sieve mesh size of the mixed flour, the surface impurities of the hypoglycemic whole grain Polygonatum noodles were significantly reduced, the color and shape were more uniform, and the hardness and viscosity were more palatable. Simultaneously, with the full dissolution of Polygonatum polysaccharide and the finer sieve mesh size of the mixed flour, the toughness and overall flavor of the noodles were significantly improved, and the roughness of the texture was reduced. Comparing Comparative Example 3 with Example 1, using the same hypoglycemic paste composition ratio, different amounts of wheat, hypoglycemic paste, and Polygonatum polysaccharide were compared. The results showed no significant changes in color, impurities, shape, hardness, and viscosity. Example 1 showed a significant improvement in sensory flavor, thereby reducing the slight fishy and bitter taste, and enhancing the noodle's texture and flavor harmony. In Examples 1 to 3, by replacing the hypoglycemic paste raw material, significant changes were observed in other sensory indicators except for impurities and viscosity, especially in flavor, with a reduction in the slight sour and bitter taste. By adjusting the ratio of whole wheat flour to wheat flour in Examples 4 and 5, it was found that the sugar-lowering whole grain Solomon's seal noodle in Example 5 was more chewy, had a more harmonious flavor, and the best taste.

[0148] like Figure 1 As shown in Comparative Examples A (1) and 1B (3), Comparative Examples 1 to 3 improved the surface uniformity of whole grain Polygonatum noodles by increasing the solubility of Polygonatum polysaccharide extract and the sieving mesh size of the mixed flour, eliminated Polygonatum polysaccharide lumps, and reduced the overall roughness of the texture.

[0149] like Figure 1 As shown in C, the appearance and taste of the blood sugar-lowering whole grain Solomon's seal noodle of Example 5 are the best in this invention.

[0150] Table 2. Texture properties of the hypoglycemic whole grain Solomon's seal noodles prepared in Examples 1-5 and Comparative Examples 1-3

[0151] As shown in Table 2, this invention uses the prepared hypoglycemic paste, Polygonatum polysaccharide extract, and mixed flour to make hypoglycemic whole grain Polygonatum noodles, and performs textural analysis on the hypoglycemic whole grain Polygonatum noodles and hypoglycemic whole grain Polygonatum noodles. Comparing Comparative Examples 1 to 3, it was found that with the increase of Polygonatum polysaccharide solubility and the sieve mesh size of the mixed flour, the natural breakage rate, cooked breakage rate, cooking loss rate, and cooking time of the noodles were significantly reduced. Through comparison of Examples 1 to 5, it was found that with the replacement of the hypoglycemic paste ingredients and the increase of wheat addition and the decrease of whole wheat addition, the natural breakage rate, cooked breakage rate, cooking loss rate, and cooking time of the hypoglycemic whole grain Polygonatum noodles were significantly reduced.

[0152] It should be noted that the above description illustrates the present invention and its embodiments, but is not intended to limit it. Those skilled in the art, after reading the detailed description of the above embodiments, should be able to modify the technical solutions described herein or make equivalent substitutions for some technical features without departing from the spirit of the invention. These modifications or substitutions should not cause the essence of the corresponding technical solutions to depart from the protection scope of the technical solutions of the embodiments of the present invention.

Claims

1. A hypoglycemic whole grain Solomon's seal noodle, characterized in that, By weight, the ingredients include 50-70 parts whole grain flour, 15-40 parts wheat flour, 1-10 parts hypoglycemic paste and 1-10 parts Polygonatum polysaccharide extract; The ingredients of the hypoglycemic paste include 28-32 parts of Polygonatum sibiricum, 13-17 parts of Astragalus membranaceus, 8-12 parts of Dioscorea opposita, 8-10 parts of Dendrobium nobile, 10-14 parts of Polygonatum odoratum, 4-6 parts of Pueraria lobata, 8-10 parts of Euryale ferox, and 3-5 parts of chicken gizzard lining.

2. The hypoglycemic whole grain Solomon's seal noodle according to claim 1, characterized in that, The preparation method of whole grain flour is as follows: at least one of wheat, oats or quinoa is pulverized by deep cryogenic pulverization with liquid nitrogen, and homogenized under high pressure of 90~110MPa to make the bran component nano-sized with a particle size D50≤20μm.

3. The hypoglycemic whole grain Solomon's seal noodle according to claim 1, characterized in that, The preparation method of hypoglycemic paste is as follows: (1) Wash fresh Polygonatum with water and dry it in the sun. Remove impurities and slice or cut it into sections. Steam and sun-dry it nine times and then let it air dry until its moisture content drops to 10%~20%. (2) Soak Astragalus membranaceus, Dioscorea opposita, Dendrobium nobile, Polygonatum odoratum, Euryale ferox and Polygonatum sibiricum obtained in step (1) in water; (3) Add a mixture of cellulase and protease for enzymatic hydrolysis to obtain Polygonatum extract; (4) Extract the kudzu root and chicken gizzard membrane by soaking them in water; (5) Mix the prepared Polygonatum extract and the kudzu root and chicken gizzard extract, filter and concentrate to a paste to obtain hypoglycemic paste.

4. The hypoglycemic whole grain Solomon's seal noodle according to claim 3, characterized in that, In the preparation method of hypoglycemic paste, in step (2), various medicinal materials are cut into 2-4mm pieces and placed in a drug ultrasonic extractor, and soaked in 8-12 times the amount of 40-60℃ water.

5. The hypoglycemic whole grain Solomon's seal noodle according to claim 3, characterized in that, In the preparation method of hypoglycemic paste, in step (3), a mixture of cellulase and protease is added, and 8 to 12 times the amount of water is added for mixing. The ultrasonic power is 200 to 250W, the temperature is 50 to 80℃, and the ultrasonic time is 40 to 80 minutes to obtain the extract of Polygonatum sibiricum.

6. The hypoglycemic whole grain Solomon's seal noodle according to claim 5, characterized in that, In the preparation method of hypoglycemic paste, in step (3), the ratio of cellulase to protease is 1~3:1~2.

7. The hypoglycemic whole grain Solomon's seal noodle according to claim 5, characterized in that, In the preparation method of hypoglycemic paste, in step (4), add 8 to 12 times the amount of water to kudzu root and chicken gizzard lining, heat and reflux at 70 to 95°C to extract, filter, add 8 to 12 times the amount of water to the filter residue and heat and reflux, combine the filtrates to obtain the extract.

8. The hypoglycemic whole grain Solomon's seal noodle according to claim 5, characterized in that, In the preparation method of hypoglycemic paste, in step (5), after combining all the extracts from steps (3) to (4), the extracts are concentrated under reduced pressure until the solid content is between 60% and 80% and the density is between 1.2 and 1.5 g / cm³. 3 between.

9. The hypoglycemic whole grain Solomon's seal noodle according to claim 5, characterized in that, The preparation method of Polygonatum polysaccharide extract is as follows: Polygonatum is subjected to ethanol extraction after nine steaming and nine processing cycles, followed by concentration, alcohol precipitation, purification, and freeze-drying to obtain the extract; or, The raw material of Polygonatum was washed, dried and pulverized. Then, the processed Polygonatum was placed in a drug ultrasonic extractor, a mixture of cellulase and protease was added, water was added and mixed to obtain the processed Polygonatum extract. The extract was then concentrated, precipitated with alcohol, purified and freeze-dried to obtain Polygonatum polysaccharide extract.

10. The method for preparing hypoglycemic whole grain Solomon's seal noodles according to claim 1, characterized in that, Includes the following steps: S1. First, sieve the whole grain flour, wheat flour, and Polygonatum polysaccharide extract separately. Then, mix the whole grain flour and wheat flour, use cellulase and xylitolase complex enzymatic hydrolysis, and let it stand at 4~10℃ to activate gluten protein. Then, control the temperature at 4~10℃ and 20%±5%RH to promote the directional cross-linking of glutenin and gliadin to obtain whole grain mixed flour. S2, mix the mixed flour and blood sugar lowering paste obtained in step S1, add water, dissolve the Polygonatum polysaccharide extract in water until there is no precipitate, add the mixed solution into the dough mixer, and knead the dough using the dough mixer; S3, Place the dough mixed in S2 into the refrigerator to proof; S4. Place the dough that has been proofed in S3 into a pasta machine and press it into noodles. S5. After cutting the noodles pressed in S4, place them in a drying room to dry, making dried noodles.

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