Preparation process of high resistant starch cooked quick-frozen food

Abstract

The application belongs to the technical field of food synthesis, and particularly relates to a preparation process of high-resistance starch cooked quick-frozen food. Hawthorn, bitter gourd organic acid and mulberry DNJ in-situ generate DNJ organic acid salt to improve stability. Hawthorn, bitter gourd and mulberry DNJ are compounded to realize double enzyme blocking and blood sugar reduction. Peach gum polysaccharide wraps active ingredients and improves texture, tea polyphenol and peach gum are compounded to enhance stability. Betaine inhibits ice crystals and microorganisms, and stabilizes the form of DNJ. Dried sweet potato improves resistant starch, dietary fiber delays gastric emptying, and multi-level blood glucose regulation is constructed. Dried fruit provides natural sweetness and texture, synergistically antioxidant and supplements trace elements, and has the functions of blood sugar reduction, nutrition and flavor.

Description

Technical Field

[0001] This invention belongs to the field of food synthesis technology, and more specifically, relates to a preparation process for a high-resistant starch cooked and frozen food. Background Technology

[0002] Postprandial hyperglycemia is a key factor in the development of type 2 diabetes and its complications, and dietary intervention has become an important means of prevention and control. 1-Deoxynojirimycin (DNJ) derived from mulberry leaves has a strong inhibitory effect on α-glucosidase and can significantly delay the rise in postprandial blood glucose. However, DNJ has poor chemical stability in acidic food matrices and is easily degraded and inactivated during cooking and freezing. Existing technologies mostly use pre-synthesized chemical derivatives or the addition of chemical stabilizers, which have problems such as complicated processes, high costs, and limited safety.

[0003] Existing blood sugar-lowering foods mostly target only a single site, α-amylase or α-glucosidase, making it difficult to effectively block the entire digestive process of carbohydrates from hydrolysis to absorption, thus limiting their blood sugar-lowering effect. Meanwhile, cooked frozen rice and noodle products are prone to starch gel texture deterioration during freeze-thaw cycles due to ice crystal growth. Traditional solutions rely on adding large amounts of sucrose, fat, or chemical emulsifiers as cryoprotectants, which contradicts the demand for low-sugar, low-fat healthy diets.

[0004] Therefore, there is an urgent need to develop a technical solution for a natural hypoglycemic cooked and frozen breakfast food that can improve the stability and retention rate of DNJ, achieve dual enzyme inhibition and multi-level blood glucose regulation throughout the digestion process through the compounding of natural components, and also have excellent frozen storage texture and flavor. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention discloses a preparation process for highly resistant starch-based cooked and frozen foods. This process utilizes the in-situ reaction of natural organic acids from hawthorn and bitter melon with DNJ from mulberry leaves to generate DNJ organic acid salts. This improves solubility and processing / storage stability without the need for additional chemical synthesis or stabilizers. Simultaneously, hawthorn and bitter melon components inhibit α-amylase, while DNJ from mulberry leaves inhibits α-glucosidase. The combination of these two components forms a dual enzyme blockade throughout carbohydrate digestion, synergistically lowering blood sugar. The formula uses peach gum polysaccharide to encapsulate active ingredients, reducing bitterness and imparting a smooth, chewy texture, replacing traditional high-sugar, high-fat materials. Tea polyphenols and peach gum polysaccharide self-assemble to form a complex, further enhancing stability and inhibiting oxidative degradation. Betaine, as a natural cryoprotectant, protects the texture by inhibiting ice crystal growth and microbial metabolism, while simultaneously stabilizing the chemical form of DNJ organic acid salts. In addition, natural ingredients such as dried apricots, raisins, dried mangoes, and dried sweet potatoes are introduced. After being cooked and frozen, the resistant starch content of dried sweet potatoes is significantly increased, and dietary fiber slows gastric emptying. Together with the dual-enzyme inhibition mechanism, it forms a multi-level postprandial blood sugar regulation system. Dried fruits provide natural sweetness and layered texture, neutralize acidity and astringency, and their polyphenols and tea polyphenols work together to fight oxidation. They also supplement trace elements such as potassium, iron, and vitamins, so that the product can significantly reduce blood sugar while also having balanced nutrition and good flavor.

[0006] To achieve the above objectives, the technical solution adopted by this invention is a preparation process for a high-resistant starch-cooked quick-frozen food, comprising the following steps: Step 1. Weigh 2.7-4.5 parts of the compound extract powder and add it to 55 parts of purified water. Stir at 400 r / min for 20 min. Weigh 0.8-1.5 parts of peach gum and add it to the mixture. Continue stirring at the same speed for 20 min. Heat at 75-85℃ for 2 h to obtain the compound soup. Step 2. Weigh out 50-70 parts high-gluten gluten, 20-30 parts mixed grain flour, 3-8 parts wheat gluten, 4-7 parts dried apricots, 3.5-5.5 parts raisins, 1.4-2.5 parts dried mango, 10 parts dried sweet potato, and 0.5-1.5 parts edible salt. Mix them together and grind them at 150 r / min for 5 minutes. Then, sieve them using a 50-mesh screen to obtain food powder. Step 3. Add 40-50 parts of food powder from Step 2 to 24-32 parts of compound liquid from Step 1, and stir for 30 minutes at 100 r / min. Weigh out 0.4 parts of dry yeast and add it to the mixture. Continue stirring at the same speed for 20 minutes. Heat and proof at 40-55℃ for 1.5 hours to obtain fermented dough. Step 4. Weigh 0.09-0.15 parts of tea extract and 0.2-0.3 parts of betaine and add them to 9 parts of fruit and vegetable juice, which includes the following ingredients in the following mass ratio: rice wine, apple juice, mango juice, strawberry juice, and water = 0.2-0.5:0.5:0.8-1.2:0.4-0.7:10-15. Sonicate at 25 kHz for 10 minutes and stir at 500 r / min for 20 minutes to obtain the aroma-enhancing liquid. Slowly add 2.5-4.5 parts of the aroma-enhancing liquid to 40 parts of fermented dough from Step 3 and stir at 150 r / min for 30 minutes. Cut into pieces to obtain the semi-finished dough. Step 5. Perform multiple processing steps on the semi-finished dough obtained in Step 4, as follows: i. The obtained semi-finished dough is cooked under steam at 100℃ for 25 minutes to obtain cooked food; ii. The cooked food obtained in step i is rapidly cooled by spraying it with cold water at 5°C for 5 minutes, and then subjected to a retrogradation treatment at 2°C for 24 hours to obtain the retrogradation food. iii. The reclaimed food obtained in step ii is subjected to freeze-thaw at -18℃ for 12 hours, then thawed at 6℃ for 4 hours, subjected to a second freeze-thaw at -18℃ for 12 hours, and then frozen at -30℃ for 30 minutes. After that, it is sealed and packaged to obtain high-resistant starch cooked quick-frozen food.

[0007] Furthermore, the preparation method of the composite extract powder includes the following steps: a. Weigh 5.5-7.5 parts of mulberry leaves, 2-4.8 parts of hawthorn, 2.7-3.5 parts of dried tangerine peel, 0.9 parts of onion, and 1-1.5 parts of bitter melon and add them to 70 parts of purified water. Soak at room temperature for 2 hours, heat at 85-95℃ for 25 minutes, filter, and obtain extract I and residue I. b. Add 2-4 parts of filter residue I from step b to 20 parts of purified water and heat at 85-95℃ for 40 minutes to obtain extract II; c. Add 7.5-9 parts of extract II from step b to 10-15 parts of extract I from step a, stir for 10 minutes at 500 r / min, weigh 1.2 parts of honey and add them to the mixture, concentrate to 1 / 3 of the volume at 40℃ and -0.2 MPa, dry at 80℃ for 72 hours, grind into powder to obtain composite extract powder.

[0008] The beneficial effects achieved by this invention are as follows: The high-resistant starch-based cooked and frozen food prepared in this application utilizes the naturally abundant citric acid and malic acid in hawthorn and bitter melon to react with DNJ in mulberry leaves, producing DNJ organic acid salts. This process requires no prior chemical synthesis or additional chemical stabilizers, enhancing the solubility and chemical stability of DNJ in acidic food matrices and improving its retention rate during processing and storage. Simultaneously, the flavonoids, saponins, and organic acids in hawthorn and bitter melon target and inhibit α-amylase activity, while DNJ in mulberry leaves specifically inhibits α-glucosidase activity. The combination of these two components forms a dual enzyme blockade throughout carbohydrate digestion, exerting a synergistic hypoglycemic effect.

[0009] DNJ + H + → DNJ-H + ; DNJ-H + + Mal 2- → (DNJ-H)2Mal (DNJ-malate); DNJ-H + + Cit 3- → (DNJ-H)3Cit (DNJ-citrate); The high-resistant starch-cooked frozen food prepared in this application uses water-soluble polysaccharides such as arabinogalactan in peach gum to increase viscosity. This not only encapsulates DNJ organic acid salt particles and bitter melon bitterness factors, reducing bitterness, but also gives the product a unique smooth and chewy texture. By replacing traditional high-sugar and high-fat materials with natural polysaccharides, it meets the needs of healthy food consumers. After introducing tea polyphenols, their phenolic hydroxyl groups form hydrogen bonds with the galactosyl hydroxyl groups of the peach gum polysaccharide chains. The hydrophobic domains of catechins interact with the locally hydrophobic regions of the polysaccharides, self-assembling to form a soluble polysaccharide-polyphenol complex, further enhancing processing stability and inhibiting oxidative degradation during processing.

[0010] The high-resistant starch-cooked quick-frozen food prepared in this application introduces betaine as a natural cryoprotectant: Firstly, by lowering the freezing point of the system and inhibiting ice crystal growth, it avoids the deterioration of texture caused by ice crystals piercing the starch gel during freeze-thaw cycles, while also inhibiting the metabolism of microorganisms such as yeast, preventing fermentation and acid / gas production during storage; Secondly, the quaternary ammonium group of betaine can form electrostatic ion pairs with the anionic end of DNJ organic acid salts in an acidic environment, achieving secondary anchoring of active ingredients and further improving the chemical retention rate of DNJ during long-term frozen storage; Thirdly, relying on its zwitterionic properties, it alleviates local ion concentration fluctuations caused by freeze-thaw cycles at the microenvironmental scale, inhibits pH fluctuations, and maintains the chemical stability of DNJ organic acid salts.

[0011] (DNJ-H) n Cit (3-n)-(DNJ-citrate) + n Betaine-N + (CH3)3(betaine) → [(DNJ-H) n Cit] n- ...[Betaine-N] + (CH3)3] n ; This application prepares a high-resistant starch cooked and frozen food, incorporating dried apricots, raisins, dried mangoes, and dried sweet potatoes as natural ingredients. The cooked and frozen sweet potato starch exhibits significantly enhanced retrogradation, directly increasing the resistant starch content of the product. The dietary fiber in various dried fruits and sweet potatoes forms a high-viscosity chyme in the stomach, slowing gastric emptying. This, combined with the aforementioned dual-enzyme inhibition mechanism, creates a physical-chemical blocking effect, constructing a multi-level postprandial blood glucose regulation system from the pre-digestion stage to gastric emptying, further consolidating the hypoglycemic effect. The natural polyphenols in the dried fruits synergistically enhance the product's antioxidant capacity during long-term storage, delaying quality deterioration. The natural sugars in the dried fruits provide a palatable sweetness, eliminating the need for added sucrose. Their soft and chewy texture, combined with the smooth and elastic texture of peach gum polysaccharides, forms a distinct textural system, effectively neutralizing the sour and bitter taste of hawthorn and bitter melon, improving the eating experience. Meanwhile, the potassium, iron, carotene and various vitamins in dried fruit and dried sweet potato can supplement the trace elements and vitamins that are generally lacking in conventional blood sugar lowering formulas, making the product have significant blood sugar lowering activity, balanced nutrition and good flavor, making it a natural, safe and effective blood sugar lowering breakfast food. Attached Figure Description

[0012] Figure 1 A flowchart illustrating the preparation process of cooked and quick-frozen foods with high-resistant starch; Figure 2 The graph shows the test results of resistant starch in the cooked and quick-frozen foods with high resistant starch prepared in the examples and comparative examples; Figure 3 The graph shows the test results of polyphenol content in the high-resistant starch cooked and frozen foods prepared in the examples and comparative examples; Figure 4 The graph shows the test results of the betaine content percentage in the high-resistant starch cooked and frozen foods prepared for the examples and comparative examples. Figure 5 IC of high-resistant starch cooked and frozen foods prepared for the examples and comparative examples 50 (α-amylase) and IC 50 (α-glucosidase) test results; Figure 6 The pGI and water loss rate test results of the high-resistant starch cooked quick-frozen foods prepared in the examples and comparative examples are shown in the figure. Figure 7The figure shows the test results of the average diameter of ice crystals and DNJ of the high-resistant starch cooked quick-frozen foods prepared for the examples and comparative examples.

[0013] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used together with the embodiments of the invention to explain the invention and do not constitute a limitation thereof. Detailed Implementation

[0014] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0015] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those familiar to those skilled in the art. Furthermore, any methods and materials similar to or equivalent to those described herein may be applied to this invention. The preferred embodiments and materials described herein are for illustrative purposes only and do not limit the scope of this application.

[0016] The preparation process and related test results in the following examples are based on... Figures 1-7 Unless otherwise specified, all methods are conventional. Unless otherwise specified, all parts of the materials used in the following examples are parts by weight, and all materials used are food grade.

[0017] Example 1: A preparation process for a high-resistant starch cooked and frozen food, comprising the following steps: Step 1. Weigh 2.7 parts of the compound extract powder and add it to 55 parts of purified water. Stir at 400 r / min for 20 min. Weigh 0.8 parts of peach gum and add it to the mixture. Continue stirring at the same speed for 20 min. Heat at 75℃ for 2 h to obtain the compound soup. Step 2. Weigh out 50 parts high-gluten gluten, 20 parts mixed grain flour, 3 parts wheat gluten, 4 parts dried apricots, 3.5 parts raisins, 1.4 parts dried mango, 10 parts dried sweet potato and 0.5 parts edible salt and mix them together. Grind them at 150 r / min for 5 minutes and then sieve them through a 50 mesh screen to obtain food powder. Step 3. Add 40 parts of food powder from Step 2 to 24 parts of compound soup from Step 1, and stir for 30 minutes at 100 r / min. Weigh out 0.4 parts of dry yeast and add it to the mixture. Continue stirring at the same speed for 20 minutes. Heat and proof at 40℃ for 1.5 hours to obtain fermented dough. Step 4. Weigh 0.09 parts of tea extract and 0.2 parts of betaine and add them to 9 parts of fruit and vegetable juice. The fruit and vegetable juice consists of the following ingredients by weight: 0.2 parts of rice wine, 0.5 parts of apple juice, 0.8 parts of mango juice, 0.4 parts of strawberry juice, and 10 parts of purified water. Mix and stir the mixture at 25 kHz for 10 minutes and at 500 r / min for 20 minutes to obtain an aroma-enhancing liquid. Slowly add 2.5 parts of the aroma-enhancing liquid to 40 parts of fermented dough from Step 3 and stir at 150 r / min for 30 minutes. Cut the dough into pieces to obtain a semi-finished dough. Step 5. Perform multiple processing steps on the semi-finished dough obtained in Step 4, as follows: i. The obtained semi-finished dough is cooked under steam at 100℃ for 25 minutes to obtain cooked food; ii. The cooked food obtained in step i is rapidly cooled by spraying it with cold water at 5°C for 5 minutes, and then subjected to a retrogradation treatment at 2°C for 24 hours to obtain the retrogradation food. iii. The reclaimed food obtained in step ii is subjected to freeze-thaw at -18℃ for 12 hours, then thawed at 6℃ for 4 hours, subjected to a second freeze-thaw at -18℃ for 12 hours, and then frozen at -30℃ for 30 minutes. After that, it is sealed and packaged to obtain high-resistant starch cooked quick-frozen food.

[0018] The preparation method of the compound extract powder is as follows: a. Weigh 5.5 parts mulberry leaves, 2 parts hawthorn, 2.7 parts dried tangerine peel, 0.9 parts onion and 1 part bitter melon and add them to 70 parts purified water. Soak at room temperature for 2 hours, heat at 85℃ for 25 minutes, filter, and obtain extract I and residue I. b. Add 2 parts of filter residue I from step b to 20 parts of purified water and heat at 85℃ for 40 minutes to obtain extract II; c. Add 7.5 parts of extract II from step b to 10 parts of extract I from step a, stir for 10 minutes at 500 r / min, weigh 1.2 parts of honey and add them to the mixture, concentrate to 1 / 3 of the volume at 40℃ and -0.2 MPa, dry at 80℃ for 72 hours, grind into powder to obtain composite extract powder.

[0019] Example 2: A preparation process for a high-resistant starch cooked and frozen food, comprising the following steps: Step 1. Weigh 3.6 parts of the compound extract powder and add it to 55 parts of purified water. Stir at 400 r / min for 20 min. Weigh 1.2 parts of peach gum and add it to the mixture. Continue stirring at the same speed for 20 min. Heat at 80℃ for 2 h to obtain the compound soup. Step 2. Weigh out 60 parts high-gluten gluten, 25 parts mixed grain flour, 6 parts wheat gluten, 5.5 parts dried apricots, 4.5 parts raisins, 2 parts dried mangoes, 10 parts dried sweet potatoes and 1 part edible salt, mix them together, grind them at 150 r / min for 5 minutes, and sieve them using a 50 mesh screen to obtain food powder. Step 3. Add 45 parts of food powder from Step 2 to 28 parts of compound soup from Step 1, and stir for 30 minutes at a speed of 100 r / min. Weigh out 0.4 parts of dry yeast and add it to the mixture. Continue stirring at the speed mentioned above for 20 minutes. Heat and proof at a temperature of 48℃ for 1.5 hours to obtain fermented dough. Step 4. Weigh 0.12 parts of tea extract and 0.25 parts of betaine and add them to 9 parts of fruit and vegetable juice. The fruit and vegetable juice consists of the following ingredients by weight: 0.4 parts of rice wine, 0.5 parts of apple juice, 1 part of mango juice, 0.6 parts of strawberry juice, and 13 parts of purified water. Mix and stir the mixture at a frequency of 25 kHz for 10 minutes and at a speed of 500 r / min for 20 minutes to obtain an aroma-enhancing liquid. Slowly add 3.5 parts of the aroma-enhancing liquid to 40 parts of fermented dough from Step 3 and stir at a speed of 150 r / min for 30 minutes. Cut the dough into pieces to obtain a semi-finished dough. Step 5. Perform multiple processing steps on the semi-finished dough obtained in Step 4, as follows: i. The obtained semi-finished dough is cooked under steam at 100℃ for 25 minutes to obtain cooked food; ii. The cooked food obtained in step i is rapidly cooled by spraying it with cold water at 5°C for 5 minutes, and then subjected to a retrogradation treatment at 2°C for 24 hours to obtain the retrogradation food. iii. The reclaimed food obtained in step ii is subjected to freeze-thaw at -18℃ for 12 hours, then thawed at 6℃ for 4 hours, subjected to a second freeze-thaw at -18℃ for 12 hours, and then frozen at -30℃ for 30 minutes. After that, it is sealed and packaged to obtain high-resistant starch cooked quick-frozen food.

[0020] The preparation method of the compound extract powder is as follows: a. Weigh 6.5 parts of mulberry leaves, 3.5 parts of hawthorn, 3.1 parts of dried tangerine peel, 0.9 parts of onion and 1.3 parts of bitter melon and add them to 70 parts of purified water. Soak at room temperature for 2 hours, heat at 90℃ for 25 minutes, filter, and obtain extract I and residue I. b. Add 3 parts of filter residue I from step b to 20 parts of purified water and heat at 90℃ for 40 minutes to obtain extract II; c. Add 8.2 parts of extract II from step b to 13 parts of extract I from step a, stir for 10 minutes at 500 r / min, weigh 1.2 parts of honey and add them to the mixture, concentrate to 1 / 3 of the volume at 40℃ and -0.2 MPa, dry at 80℃ for 72 hours, grind into powder to obtain composite extract powder.

[0021] Example 3: A preparation process for a high-resistant starch cooked and frozen food, comprising the following steps: Step 1. Weigh 4.5 parts of the compound extract powder and add it to 55 parts of purified water. Stir at 400 r / min for 20 min. Weigh 1.5 parts of peach gum and add it to the mixture. Continue stirring at the same speed for 20 min. Heat at 85℃ for 2 h to obtain the compound soup. Step 2. Weigh out 70 parts high-gluten gluten, 30 parts mixed grain flour, 8 parts wheat gluten, 7 parts dried apricots, 5.5 parts raisins, 2.5 parts dried mango, 10 parts dried sweet potato and 1.5 parts edible salt and mix them together. Grind them at 150 r / min for 5 minutes and then sieve them using a 50 mesh screen to obtain food powder. Step 3. Add 50 parts of food powder from Step 2 to 32 parts of compound soup from Step 1, and stir for 30 minutes at a speed of 100 r / min. Weigh out 0.4 parts of dry yeast and add it to the mixture. Continue stirring at the speed mentioned above for 20 minutes. Heat and proof at a temperature of 55℃ for 1.5 hours to obtain fermented dough. Step 4. Weigh 0.15 parts of tea extract and 0.3 parts of betaine and add them to 9 parts of fruit and vegetable juice. The fruit and vegetable juice consists of the following ingredients by weight: 0.5 parts of rice wine, 0.5 parts of apple juice, 1.2 parts of mango juice, 0.7 parts of strawberry juice, and 15 parts of purified water. Mix and stir the mixture at 25 kHz for 10 minutes, and then stir at 500 r / min for 20 minutes to obtain an aroma-enhancing liquid. Slowly add 4.5 parts of the aroma-enhancing liquid to 40 parts of fermented dough from Step 3 and stir at 150 r / min for 30 minutes. Cut the dough into pieces to obtain a semi-finished dough. Step 5. Perform multiple processing steps on the semi-finished dough obtained in Step 4, as follows: i. The obtained semi-finished dough is cooked under steam at 100℃ for 25 minutes to obtain cooked food; ii. The cooked food obtained in step i is rapidly cooled by spraying it with cold water at 5°C for 5 minutes, and then subjected to a retrogradation treatment at 2°C for 24 hours to obtain the retrogradation food. iii. The reclaimed food obtained in step ii is subjected to freeze-thaw at -18℃ for 12 hours, then thawed at 6℃ for 4 hours, subjected to a second freeze-thaw at -18℃ for 12 hours, and then frozen at -30℃ for 30 minutes. After that, it is sealed and packaged to obtain high-resistant starch cooked quick-frozen food.

[0022] The preparation method of the compound extract powder is as follows: a. Weigh 7.5 parts of mulberry leaves, 4.8 parts of hawthorn, 3.5 parts of dried tangerine peel, 0.9 parts of onion and 1.5 parts of bitter melon and add them to 70 parts of purified water. Soak at room temperature for 2 hours, heat at 95℃ for 25 minutes, filter, and obtain extract I and residue I. b. Add 4 parts of filter residue I from step b to 20 parts of purified water and heat at 95°C for 40 minutes to obtain extract II; c. Add 9 parts of extract II from step b to 15 parts of extract I from step a, stir for 10 minutes at 500 r / min, weigh 1.2 parts of honey and add them to the mixture, concentrate to 1 / 3 of the volume at 40℃ and -0.2 MPa, dry at 80℃ for 72 hours, grind into powder to obtain composite extract powder.

[0023] Comparative example: The difference between Comparative Example 1 and Example 2 is that no compound extract powder was added; the rest of the parts are the same as in Example 2. The difference between Comparative Example 2 and Example 2 is that betaine was not added; the rest of the parts are the same as Example 2. The difference between Comparative Example 3 and Example 2 is that no flavoring liquid was added; the rest is the same as Example 2.

[0024] The following tests were conducted on the high-resistant starch cooked and frozen foods prepared in the examples and comparative examples: Figure 2The test results of the resistant starch content of the high-resistant starch cooked and frozen foods prepared in the examples and comparative examples show that, under the same dry weight conditions, the resistant starch content of the product in the examples is significantly higher than that in the comparative examples. This indicates that the retrogradation degree of sweet potato starch after cooking and freezing is significantly improved, which directly increases the resistant starch content in the product. The specific test process is as follows: the Megazyme resistant starch detection kit method is used. Take 100 mg of quick-frozen food and add 10 mL of enzyme mixture (containing 10 mg / mL pancreatic α-amylase and 3 U / mL amyloglucosidase, dissolved in 100 mM sodium maleate buffer, pH 6.0, containing 2 mM CaCl2). Incubate at 37 ℃ with shaking for 16 h to hydrolyze digestible starch into glucose. Add 4 mL of anhydrous ethanol to terminate the reaction, centrifuge, and discard the supernatant. Wash the precipitate twice with 50% ethanol, add 2 mL of potassium hydroxide solution to dissolve the resistant starch in a boiling water bath. Adjust the pH to 4.5, add 3300 U / mL amyloglucosidase, and incubate at 50 ℃ for 30 min to completely hydrolyze the resistant starch into glucose. Add 3 mL of GOPOD reagent, incubate at 50 ℃ for 20 min, and measure the absorbance at 510 nm.

[0025] Figure 3 The results show the total polyphenol content of the high-resistant starch-cooked frozen foods prepared in the examples and comparative examples. The polyphenol content of the examples was significantly higher than that of the comparative examples, indicating that the synergistic introduction of tea polyphenols and natural polyphenols from dried fruits effectively enhances the antioxidant properties of the products and helps to inhibit oxidative deterioration during processing and storage. The specific testing procedure is as follows: The Folin-phenol colorimetric method was used. 0.5 g of frozen food was taken, 20 mL of 60% ethanol solution was added, and ultrasonic extraction was performed for 30 min. After centrifugation, the supernatant was collected. After appropriate dilution of the extract, 0.5 mL was added to a test tube, followed by 2.5 mL of Folin-phenol reagent and 2.0 mL of 7.5% Na2CO3 solution. After reacting at room temperature in the dark for 1 h, the absorbance was measured at 765 nm.

[0026] Figure 4The betaine content test results for the high-resistant starch cooked quick-frozen foods prepared in the examples and comparative examples are shown below. In the examples, the mass ratio of betaine was controlled within the range of 0.12% to 0.17%. Betaine, as a natural cryoprotectant, is beneficial to improving the freeze-thaw stability of quick-frozen foods by lowering the freezing point of the system and inhibiting ice crystal growth, thus avoiding textural degradation caused by ice crystals piercing the starch gel network during freeze-thaw cycles. The specific test procedure is as follows: High performance liquid chromatography-ultraviolet detection was used. 2 g of quick-frozen food was taken, 20 mL of 80% methanol aqueous solution was added, ultrasonic extraction was performed for 30 min, centrifuged, and the supernatant was filtered through a 0.22 μm microporous membrane. Chromatographic conditions: 250 mm × 4.6 mm, 5 μm amino column was used; mobile phase was acetonitrile-water (containing 0.1% formic acid, 85:15, v / v); flow rate was 1.0 mL / min; column temperature was 30 ℃; detection wavelength was 210 nm.

[0027] Figure 5 The α-amylase and α-glucosidase inhibitory activities (IC50) of the high-resistant starch cooked and frozen foods prepared for the examples and comparative examples 50 The test results for α-amylase and α-glucosidase in the examples are shown. 50 The values ​​were all significantly lower than those of the comparative example, indicating that the embodiment had a stronger enzyme activity inhibition effect; the organic acids and flavonoids in hawthorn and bitter melon targeted and inhibited α-amylase activity, while DNJ in mulberry leaves specifically inhibited α-glucosidase activity. The combination of the two formed a dual enzyme blockade throughout the carbohydrate digestion process; the specific test procedure is as follows: α-amylase, take 0.1g of quick-frozen food and add it to 5mL of purified water, take 0.5mL of the extract, add 0.5mL of porcine pancreatic α-amylase solution (1.0 U / mL, dissolved in 0.02M sodium phosphate buffer, pH 6.9, containing 0.006M NaCl), pre-incubate at 37℃ for 10 min; add 0.5mL of 1% soluble starch solution to start the reaction, react in a water bath at 37℃ for 30 min; add 1.0mL of DNS colorimetric reagent (3,5-dinitrosalicylic acid) to terminate the reaction, boil in a water bath for 5 min for color development, cool to room temperature; at 540 The absorbance was measured at 405 nm, with acarbose as a positive control. For α-glucosidase, 0.1 mL of the extract was added to 0.1 mL of yeast-derived α-glucosidase solution (1.0 U / mL, dissolved in 0.1 M PBS buffer, pH 6.8), and pre-incubated at 37 °C for 10 min. The reaction was initiated by adding 0.5 mL of 5 mM p-nitrophenyl-α-D-glucopyranoside PNPG solution and reacted at 37 °C for 30 min. The reaction was terminated by adding 1.0 mL of 1 M Na2CO3 solution. The absorbance of the released p-nitrophenol was measured at 405 nm, with acarbose as a positive control.

[0028] Figure 6 The pGI and water loss rate of the high-resistant starch cooked and frozen foods prepared in the examples and comparative examples are shown in the test results. The pGI value of the examples is significantly lower than that of the comparative examples, and they also have a lower water loss rate, indicating that the examples not only have excellent hypoglycemic effects but also good water retention and textural stability. The specific test procedure is as follows: Take 200 mg of frozen food and add 20 mL of simulated gastric juice (containing 0.05 M HCl, 0.034 M NaCl, pH 2.0, and 1 g / L pepsin), and incubate at 37°C with shaking for 30 min to simulate gastric digestion; adjust the pH to 6.9, add 5 mL of mixed enzyme solution (containing 200 U / mL pancreatic α-amylase and 10 U / mL amyloglucosidase, dissolved in 0.2 M sodium maleate buffer, pH 6.9, containing 0.05 M CaCl2 and 30 mM NaCl); incubate at 37°C with shaking at 150 r / min, and take 0.5 μL samples at 0, 20, 60, 120, and 180 min respectively. mL, immediately inactivated by boiling water bath for 2 min; the glucose content released at each time point was determined by the GOPOD method, and the starch hydrolysis rate at each time point was calculated.

[0029] Figure 7 The results show the average diameter of ice crystals and the DNJ content of the high-resistant starch cooked and frozen foods prepared in the examples and comparative examples. The average diameter of ice crystals in the examples was significantly smaller than that in the comparative examples, and the DNJ content remained high even after 6 months of storage. This indicates that betaine effectively inhibited ice crystal growth, and its quaternary ammonium group formed an electrostatic ion pair with the anionic end of the DNJ organic acid salt, achieving secondary anchoring of the active ingredient and significantly improving the chemical retention rate of DNJ during long-term frozen storage.

[0030] Table 1 shows the trial results of the high-resistant starch cooked and frozen foods prepared in the examples and comparative examples:

[0031] Table 1 shows the sensory evaluation data of the high-resistant starch cooked and frozen foods prepared in the examples and comparative examples. Thirty-six volunteers participated in the evaluation, randomly divided into six groups of six per group. As shown in Table 1, the sweetness scores of the samples in each group ranged from 3 to 4 points, indicating that the products had a moderately sweet taste; the acidity scores were generally low, ranging from 1 to 4 points, with the acidity scores of the example samples (1 to 2 points) significantly better than those of the comparative example samples (2 to 4 points); furthermore, all samples showed no off-flavors and good palatability.

[0032] Obviously, the above comparative examples and embodiments are only a part of the comparative examples and embodiments of the present invention, and they, along with the comparative examples and embodiments referenced based on such examples, are all within the scope of protection of this invention.

[0033] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

[0034] The present invention and its embodiments have been described above. This description is not restrictive, and the accompanying drawings are only one embodiment of the present invention. The actual application is not limited to this. In conclusion, if those skilled in the art are inspired by this description and design similar methods and embodiments without departing from the spirit of the present invention, they should all fall within the protection scope of the present invention.

Claims

1. A preparation process for a high-resistant starch-cooked quick-frozen food, characterized in that, Includes the following steps: Step 1. Weigh the compound extract powder and add it to water, stir, weigh the peach gum and add it, stir, heat, and obtain the compound soup; Step 2. Weigh and mix high-gluten gluten, mixed grain flour, wheat gluten, dried apricots, raisins, dried mangoes, dried sweet potatoes, and edible salt. Grind and sift to obtain food powder. Step 3. Add the food powder to the compound soup liquid, stir, add the dry yeast, stir, heat, and you will get the fermented dough; Step 4. Weigh the tea extract and betaine and add them to the fruit and vegetable juice. Sonicate and stir to obtain the flavoring liquid. Add the flavoring liquid to the fermented dough and stir to obtain the semi-finished dough. Step 5. The semi-finished dough undergoes a multi-step processing procedure to obtain high-resistant starch cooked and frozen food.

2. The preparation process of a high-resistant starch cooked and frozen food according to claim 1, characterized in that, The mass ratio of the compound extract powder, peach gum, and water in step one is as follows: 2.7-4.5:0.8-1.5:

55. The heating temperature in step one is 75-85℃, and the heating time is 2 hours.

3. The preparation process of a high-resistant starch cooked and quick-frozen food according to claim 2, characterized in that, The preparation method of the composite extract powder includes the following steps: a. Add mulberry leaves, hawthorn, dried tangerine peel, onion and bitter melon to water, soak, heat, and obtain extract I and residue I; b. Add filter residue I to water and heat to obtain extract II; c. Add extract II to extract I, stir, add honey, concentrate, dry, and obtain compound extract powder.

4. The preparation process of a high-resistant starch cooked and frozen food according to claim 1, characterized in that, The mass ratios of the high-gluten flour, mixed grain flour, wheat gluten, dried apricots, raisins, dried mangoes, dried sweet potatoes, and edible salt mentioned in step two are as follows: 50-70: 20-30: 3-8: 4-7: 3.5-5.5: 1.4-2.5: 10: 0.5-1.

5.

5. The preparation process of a high-resistant starch cooked and quick-frozen food according to claim 1, characterized in that, The mass ratio of the food powder, compound broth, and dry yeast in step three is as follows: 40-50: 24-32: 0.

4. The heating temperature in step three is 40-55℃, and the heating time is 1.5h.

6. The preparation process of a high-resistant starch cooked and frozen food according to claim 3, characterized in that, The mass ratio of mulberry leaves, hawthorn, dried tangerine peel, onion, bitter melon and water in step a is 5.5-7.5:2-4.8:2.7-3.5:0.9:1-1.5:

70.

7. The preparation process of a high-resistant starch cooked and quick-frozen food according to claim 3, characterized in that, The mass ratio of filter residue I to water in step b is 2-4:

20.

8. The preparation process of a high-resistant starch cooked and quick-frozen food according to claim 3, characterized in that, The mass ratio of extract I, extract II and honey in step c is 10-15:7.5-9:1.

2.

9. The preparation process of a high-resistant starch cooked and quick-frozen food according to claim 1, characterized in that, The mass ratio of tea extract, betaine, and fruit and vegetable juice in step four is 0.09-0.015:0.2-0.3:

9. The mass ratio of flavoring liquid and fermented dough in step four is 2.5-4.5:

40. The fruit and vegetable juice in step four includes the following materials in the following mass ratio: rice wine, apple juice, mango juice, strawberry juice, and water = 0.2-0.5:0.5:0.8-1.2:0.4-0.7:10-15.

10. The preparation process of a high-resistant starch cooked and frozen food according to claim 1, characterized in that, The multi-step processing procedure described in step five is as follows: i. Cooking semi-finished dough to obtain cooked food; ii. Quickly cool cooked food to reheat it, thus obtaining reheated food; iii. The retrograded food is subjected to freeze-thaw treatment and packaging to obtain high-resistant starch cooked quick-frozen food.

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