Edible mushroom low-gi high-satiety full-nutrition noodle and preparation optimization method thereof

Abstract

This invention discloses a low-GI, high-satiety, fully nutritious edible fungus noodle and its optimized preparation method, belonging to the field of food technology. It comprises the following ingredients in the indicated proportions: 45 parts whole wheat flour, 16 parts buckwheat flour, 12 parts resistant dextrin, 22 parts wheat gluten, 5 parts konjac flour, 2.9 parts shiitake mushroom powder, 3 parts tremella powder, 1.4 parts bamboo fungus powder, and 1 part salt. Through the selection of raw materials and optimization of the process, as well as innovations in blood sugar control, nutritional balance, satiety, and taste diversity, compared to ordinary noodles, this invention aims to reduce the digestion rate, control large fluctuations in postprandial blood sugar, and improve the nutritional value of the product by adding edible fungi and other medicinal and edible materials, promoting intestinal health. Furthermore, because the low-GI mushroom nutritious noodles are digested more slowly, they provide a longer-lasting feeling of satiety, helping to control appetite.

Description

Technical Field

[0001] This invention relates to the field of food technology, specifically to a low-GI, high-satiety, nutritionally complete noodle made from edible fungi and its optimized preparation method. Background Technology

[0002] Refined carbohydrates easily lead to weight gain and obesity, thereby increasing the risk of heart disease. Furthermore, long-term consumption of refined carbohydrates can also cause cholesterol level imbalances, such as elevated low-density lipoprotein cholesterol (LDL) and decreased high-density lipoprotein cholesterol (HDL), further increasing the risk of cardiovascular disease. Refined noodles, in particular, pose a significant challenge to people with abnormal glucose metabolism due to their rapid rise in blood sugar.

[0003] Existing noodles are often made primarily from wheat flour. While they provide basic carbohydrates, they may lack dietary fiber, protein, trace elements, and other bioactive components. They also suffer from insufficient satiety and poor glycemic index (GI): Existing noodles often have a high GI, which can cause a rapid rise in blood sugar, which is detrimental to health. Furthermore, existing noodles may not provide a strong feeling of satiety, leading to a rapid return of hunger. They also tend to have a monotonous taste and flavor: Existing noodles may lack variety in taste and flavor. Additionally, optimizing existing high-satiety, nutritionally complete noodles by combining main ingredients and adding extra ingredients involves long trial cycles and slow iteration speeds. Summary of the Invention

[0004] The purpose of this invention is to provide a low-GI, high-satiety, and nutritionally complete edible fungi noodle and its optimized preparation method, in order to solve the problems mentioned in the background art.

[0005] To achieve the above effects, the present invention provides the following technical solution: a low-GI, high-satiety, and nutritionally complete edible fungus noodle, comprising the following ingredients in the indicated amounts: 45 parts whole wheat flour, 16 parts buckwheat flour, 12 parts resistant dextrin, 22 parts wheat gluten, 5 parts konjac flour, 2.9 parts shiitake mushroom powder, 3 parts tremella powder, 1.4 parts bamboo fungus powder, and 1 part salt.

[0006] The preparation method of the edible fungus low-GI high-satiety, nutritionally complete noodles includes the following steps:

[0007] S1. Weigh the raw materials, break them up, mix and stir them to obtain noodle powder.

[0008] S2. Add the noodle powder to the dough mixer, add water, and mix for 10 minutes.

[0009] S3. Leave the kneaded dough in the dough mixer to rest for another 30 minutes.

[0010] S4. After the dough has risen, it is rolled into a sheet by a multi-stage rolling machine, and then cut into noodles about 18cm long by a noodle machine and placed in trays.

[0011] S5. Place the noodles in an oven and dry them at 50°C for 4 hours, then dry them at 35°C for 2 hours to obtain a dried noodle sample.

[0012] The amount of water required for kneading the dough is 55 parts.

[0013] A method for optimizing the formulation of low-GI, high-satiety, and nutritionally complete edible fungi noodles includes the following steps:

[0014] S1. Basic ingredient selection: Whole wheat flour and buckwheat flour are selected as basic ingredients to provide the main source of carbohydrates for noodles, while being rich in dietary fiber and trace elements. Gluten powder is added to enhance the elasticity and texture of the noodles.

[0015] S2. Functional ingredient addition: Based on sensory scores and nutritional needs, edible fungus powders such as shiitake mushroom powder, tremella powder, and bamboo fungus powder are precisely added to provide rich protein, dietary fiber, and bioactive components, while giving the noodles a unique texture and flavor. Konjac powder and resistant dextrin are added to increase the satiety of the noodles and lower the GI value.

[0016] S3. Through single-factor experiments, the addition range of each raw material was initially determined.

[0017] S4. Using response surface methodology, a four-factor, three-level optimization experiment was conducted to optimize the addition amounts of shiitake mushroom powder, tremella powder, bamboo fungus powder, and gluten powder, with sensory scores, textural properties, cooking properties, and GI values ​​of noodles as evaluation indicators.

[0018] S5. Based on the experimental results, establish a regression model, use quadratic response surface interaction analysis to analyze the significance of the influence of each factor on the quality of noodles, and determine the optimal formula parameters.

[0019] S6. Produce low-GI mushroom nutritious noodles according to the optimal formula and preparation process, and verify the results.

[0020] Furthermore, the process includes the following steps: According to the operating steps in S3, the test items in the single-factor experiment include, but are not limited to, sensory evaluation, determination of noodle texture properties, determination of noodle cooking properties, determination of in vitro digestion properties, and determination of resistant starch content.

[0021] Furthermore, the sensory evaluation includes the following steps: according to the operation steps in S3, the sensory evaluation includes appearance, taste, smell, toughness, stickiness and cooked breakage rate, and the full scores for appearance, taste, smell, toughness, stickiness and cooked breakage rate are 15, 20, 15, 20, 20 and 10 respectively.

[0022] Furthermore, the following steps are included: According to the operation steps in S3, when the content of shiitake mushroom powder increases, the hardness and chewiness of the dough gradually increase, while the elasticity, cohesion, and resilience decrease. The hardness increases from 2434.33 to 3453.91, and the chewiness increases from 1266.66 to 2393.14. The unique chewy texture of noodles is what consumers are looking for. Based on the comprehensive judgment of sensory scores and steaming characteristics, 2%, 3%, and 4% of the addition amount are selected for response surface optimization experiments.

[0023] Further, the following steps are included: According to the operation steps in S3, the hardness of the noodles decreases with the increase of the amount of tremella powder added, from 2528.86 to 2146.86. Other characteristics show a trend of first increasing and then decreasing. This change indicates that adding 0-5% tremella powder makes the gluten network structure of the noodles denser and improves the quality of the noodles. Tremella powder is selected at an addition amount of 2%, 3%, and 4% to enter the response surface optimization experiment.

[0024] Furthermore, the following steps are included: According to the operation steps in S3, the addition of bamboo fungus powder gradually increases the hardness and chewiness of the noodles. The hardness increases from 2415.34 to 3239.43, and the chewiness increases from 1198.47 to 1814.67. The cohesion also shows a slight increase. The elasticity and resilience are not significantly affected. This is because when the amount of bamboo fungus powder added is ≥1%, the bamboo fungus powder dilutes the gluten concentration, making the dough hard, with poor texture and difficult to shape. When a small amount of bamboo fungus powder is added, it can weaken the hardness of the noodles, improve the elasticity of the noodles, and improve the chewiness of the noodles. Therefore, the amount of bamboo fungus powder added is selected as 0%, 1%, and 2%, and the response surface optimization experiment is carried out.

[0025] Further, the following steps are included: According to the operation steps in S3, the addition of the gluten powder improved the hardness of the noodles, reducing the hardness from 3192.82 to 2284.59, making the noodles moderately soft and hard. The elasticity (0.79 0.87), cohesion (0.63 0.7), chewiness (1256.84 176 0.03), and resilience (0.38 0.49) of the noodles all showed an increasing trend, but the increasing trend gradually slowed down. Taking into account the sensory scores and cooking characteristics, the addition amounts of 23%, 24%, and 25% were selected for the response surface methodology optimization experiment.

[0026] Furthermore, the process includes the following steps: Following the operational steps in S4, the Design-Expert 13 statistical software performs regression fitting analysis on the experimental data to obtain a multinomial regression model between the scores and the four factors and three levels:

[0027] Y=86.8-0.4167A+0.1B+0.2833C+0.0167D+0.225AB-0.1AC-0.025AD-0.25BC-0.325BD+0.1CD-1.64A 2 -3.44B 2 -0.3892C 2 -5.96D 2 An analysis of variance was performed on the model.

[0028] Furthermore, the process includes the following steps: Based on the operational steps in S4, the regression model has a P < 0.01, indicating the model is highly significant, while the lack-of-fit term is not significant (P > 0.05), and the model correlation coefficient R0.05. 2 =0.9975, indicating that the model has a significant fit and can be used for predictive analysis of noodle recipes. The order of influence of each factor on noodle quality is shiitake mushroom powder > bamboo fungus powder > white fungus powder > gluten powder. Therefore, the amount added should be strictly controlled during product production. The analysis of variance also shows that the interaction terms between white fungus powder, bamboo fungus powder, and gluten powder are significant. The linear terms of shiitake mushroom powder and bamboo fungus powder, as well as the quadratic terms of the four factors, all have a significant impact on the target values.

[0029] This invention provides a low-GI, high-satiety, nutritionally complete noodle made from edible fungi and its optimized preparation method, which has the following beneficial effects:

[0030] By selecting high-quality raw materials and optimizing processing techniques, as well as innovating in blood sugar control, nutritional balance, satiety, and diverse flavors, this product aims to reduce digestion rates and control post-meal blood sugar fluctuations compared to regular noodles. It also incorporates edible fungi and other medicinal and edible ingredients to enhance nutritional value and promote gut health. Furthermore, because low-GI mushroom noodles digest more slowly, they provide a longer-lasting feeling of fullness, helping to control appetite and aiding in weight management and weight loss. The promotion of low-GI mushroom noodles aligns with the social trend of sugar reduction and healthy eating, helping consumers adopt a more scientific and healthy lifestyle. With the clarification and implementation of low-GI food standards, the quality and safety of low-GI noodles and other products are better guaranteed, allowing consumers to choose and consume them with greater confidence. Attached Figure Description

[0031] Figure 1 This is a schematic diagram of the preparation process of a low-GI, high-satiety, and nutritionally complete edible fungus noodle and its optimized preparation method according to the present invention.

[0032] Figure 2 This is a schematic diagram of the formulation optimization method for a low-GI, high-satiety, and nutritionally complete edible fungus noodle and its preparation optimization method according to the present invention.

[0033] Figure 3This is a schematic diagram illustrating the effect of the amount of shiitake mushroom powder added on the low-GI, high-satiety, and nutritionally complete edible fungus noodles and their optimized preparation method according to the present invention.

[0034] Figure 4 This is a schematic diagram illustrating the effect of the amount of tremella powder added on the low-GI, high-satiety, and fully nutritious edible fungus noodles and their optimized preparation method according to the present invention.

[0035] Figure 5 This is a schematic diagram illustrating the effect of bamboo fungus powder addition on the preparation optimization method of a low-GI, high-satiety, and nutritionally complete edible fungus noodle of the present invention.

[0036] Figure 6 This is a schematic diagram illustrating the effect of the amount of wheat gluten added on the low-GI, high-satiety, and nutritionally complete noodles for edible fungi and its optimized preparation method according to the present invention.

[0037] Figure 7 This is a quadratic response surface interaction analysis diagram of the low-GI, high-satiety, and nutritionally complete edible fungi noodles and their optimized preparation method according to the present invention.

[0038] Figure 8 This is a schematic diagram showing the starch hydrolysis rate and starch distribution of different types of edible fungi low-GI high-satiety, fully nutritious noodles and their optimized preparation method according to the present invention. Detailed Implementation

[0039] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to specific embodiments.

[0040] This invention provides a technical solution:

[0041] Example 1, please refer to Figure 1-8 A low-GI, high-satiety, nutritionally complete noodle made from edible fungi, comprising the following ingredients in the indicated proportions: 45 parts whole wheat flour, 16 parts buckwheat flour, 12 parts resistant dextrin, 22 parts wheat gluten, 5 parts konjac flour, 2.9 parts shiitake mushroom powder, 3 parts tremella powder, 1.4 parts bamboo fungus powder, and 1 part salt; the preparation method of the low-GI, high-satiety, nutritionally complete noodle made from edible fungi includes the following steps: S1, weighing the raw materials, and breaking them down and mixing them to obtain noodle powder; S2, making the noodles... Add flour to the dough mixer, add water, and knead for 10 minutes; S3, leave the kneaded dough in the dough mixer to rest for another 30 minutes; S4, after resting, the dough is rolled into a sheet by a multi-stage roll press, and then cut into noodles about 18cm long by a noodle machine, and scattered in a tray; S5, put the noodles in an oven and dry at 50℃ for 4 hours, and then dry at 35℃ for 2 hours to obtain dried noodle samples; the amount of water required for kneading is 55 parts.

[0042] A method for optimizing the formulation of low-GI, high-satiety, and nutritionally complete edible fungi noodles includes the following steps: S1, Basic ingredient selection: Whole wheat flour and buckwheat flour are selected as basic ingredients to provide the main source of carbohydrates for the noodles, while being rich in dietary fiber and trace elements. Gluten powder is added to enhance the elasticity and texture of the noodles; S2, Functional ingredient addition: Edible fungi powders such as shiitake mushroom powder, tremella powder, and bamboo fungus powder are precisely added according to sensory scores and nutritional needs to provide rich protein, dietary fiber, and bioactive components, while giving the noodles a unique taste and flavor. Konjac powder and resistant dextrin are added to increase the satiety of the noodles and reduce the GI value; S3, Through single-factor experiments, the addition range of each ingredient is preliminarily determined; Sensory evaluation: Thirty food professionals with relevant experience in food sensory evaluation are selected to evaluate and score the low-GI noodles from six aspects: appearance, taste, aroma, toughness, stickiness, and breakage rate when cooked.

[0043] Analysis of single-factor experiment results:

[0044] The effect of shiitake mushroom powder addition on noodle quality was investigated. Based on preliminary experimental results, a mixed flour of 100g (45% whole wheat flour, 17% buckwheat flour, 10% resistant dextrin, 23% gluten, and 5% konjac flour) was used as the baseline. The additives included 3% tremella powder, 1% bamboo fungus powder, 55% water, and 1% salt. Single-factor addition levels of shiitake mushroom powder were 0%, 1%, 2%, 3%, and 4%. Sensory evaluation was used as the evaluation index to conduct optimization experiments to investigate the effect of shiitake mushroom powder addition on noodle quality.

[0045] The effect of shiitake mushroom powder addition on the sensory score and cooking characteristics of noodles was determined by... Figure 3 It was found that the sensory score initially increased and then decreased after adding high-amylose corn starch. The sensory score was highest when shiitake mushroom powder was added at 3%, indicating the best noodle texture. When the addition amount was 4% or higher, the sensory score decreased; the noodles became sticky and less elastic, less palatable, and the broth became cloudy. The addition of shiitake mushroom powder reduced the color and stickiness of the noodles. The water absorption rate, expansion rate, and cooking loss of the noodles gradually increased and then decreased. The cooking loss rate may be due to the water-binding ability of gluten protein, while shiitake mushrooms do not contain gluten protein. Adding shiitake mushroom powder to the mixed powder reduces the gluten protein content, leading to the continuous dilution and destruction of the overall gluten protein in the dough, resulting in decreased dough stability and reduced kneadability.

[0046] The effect of shiitake mushroom powder addition on the textural properties of noodles is shown in Table 2. As the shiitake mushroom powder content increases, the dough's hardness and chewiness gradually increase, while its elasticity, cohesion, and resilience decrease. Hardness increased from 2434.33 to 3453.91, and chewiness increased from 1266.66 to 2393.14. Chewing ability is the function of food during the process of transitioning from a solid state to a swallowable state. The chewiness of noodles reflects the resistance of food during chewing; higher chewiness indicates that the noodles are more difficult to chew, and the unique chewy texture of noodles is what consumers seek. Therefore, based on a comprehensive judgment of sensory evaluation and cooking characteristics, addition amounts of 2%, 3%, and 4% were selected for response surface methodology optimization experiments.

[0047] Table 2 Effect of Shiitake Mushroom Powder Addition Amount on Noodle Texture Properties

[0048]

[0049] The effect of the amount of tremella powder added on the quality of noodles was investigated. Based on the results of the preliminary experiment, a mixed powder of 100g (whole wheat flour 45%; buckwheat flour 17%; resistant dextrin 10%; gluten 23%; konjac flour 5%) was used as the baseline. Shiitake mushroom powder 3%, bamboo fungus powder 1%, water 55%, and salt 1% were added. The single-factor addition levels were tremella powder of 0%, 1%, 2%, 3%, and 4%. Sensory evaluation was used as the evaluation index to conduct an optimization experiment to investigate the effect of the amount of shiitake mushroom powder added on the quality of noodles.

[0050] The effect of the amount of tremella powder added on the sensory score and cooking characteristics of noodles was determined by... Figure 4 It can be seen that the sensory scores of noodles first increase and then decrease within the range of 0-4% tremella powder addition. When the tremella powder addition is 3%, the scores for appearance, texture, aroma, elasticity, and stickiness of the noodles reach their highest levels. When the tremella powder content exceeds 3%, the noodles lack elasticity and have poor sensory quality. The water absorption rate of noodles first decreases and then increases with the increase of tremella powder addition, while the cooking loss first decreases and then increases. Increasing the amount of tremella powder enhances the stability of the gluten network in the dough. The reduced protein content lowers the water absorption rate of the noodles. However, when excessive tremella powder is added, it competes with protein for bound water molecules, limiting the further expansion of the gluten network.

[0051] The effect of the amount of tremella powder added on the textural properties of noodles is shown in Table 3. The hardness of the noodles decreased with increasing tremella powder addition (from 2528.86 to 2146.86), while other properties showed a trend of first increasing and then decreasing. This change indicates that adding 0–5% tremella powder makes the gluten network structure of the noodles denser, thus improving the quality of the noodles. Therefore, 2%, 3%, and 4% tremella powder were selected as the optimal factor levels.

[0052] Table 3. Effect of Tremella fuciformis powder addition on the textural properties of noodles

[0053]

[0054]

[0055] The effect of bamboo fungus powder addition on noodle quality was investigated. Based on the results of preliminary experiments, a mixed flour of 100g (whole wheat flour 45%; buckwheat flour 17%; resistant dextrin 10%; gluten 23%; konjac flour 5%) was used as the baseline. Shiitake mushroom powder 3%, tremella powder 3%, water 55%, and salt 1% were added. The single-factor addition levels were 0%, 1%, 2%, 3%, and 4% of bamboo fungus powder. Sensory evaluation was used as the evaluation index to conduct optimization experiments to investigate the effect of shiitake mushroom powder addition on noodle quality.

[0056] The effect of bamboo fungus powder addition on the sensory score and cooking characteristics of noodles, from Figure 5 It can be seen that the sensory score is highest when the bamboo fungus powder content is 1%, at which point the noodles have a wheat and mushroom aroma and good shaping effect. When the proportion of bamboo fungus powder exceeds 1%, the noodle cooking loss rate increases, resulting in an increased rate of cloudy broth. The water absorption and expansion rate of the noodles also increase, leading to a deterioration in the noodle appearance, which is consistent with the sensory score results.

[0057] The effect of bamboo fungus powder addition on the textural properties of noodles is shown in Table 4. As bamboo fungus powder is added, the hardness and chewiness of the noodles gradually increase, with hardness rising from 2415.34 to 3239.43 and chewiness from 1198.47 to 1814.67. Cohesion also shows a slight increase, while elasticity and resilience are not significantly affected. This may be because when the bamboo fungus powder addition is ≥1%, it dilutes the gluten concentration, making the dough hard, with poor texture, and difficult to shape. When bamboo fungus powder is added in small amounts, it can weaken the hardness of the noodles, improve their elasticity, and enhance their chewiness. Therefore, the response surface methodology levels for bamboo fungus powder addition should be 0%, 1%, and 2%.

[0058] Table 4. Effect of bamboo fungus powder addition on the textural properties of noodles

[0059]

[0060] The effect of gluten addition on noodle quality was investigated. Based on preliminary experimental results, a mixed flour of 100g (45% whole wheat flour; 10% resistant dextrin; 40% buckwheat flour and gluten combined; 5% konjac flour) was used as the baseline. The additives were: 3% tremella powder, 3% shiitake mushroom powder, 1% bamboo fungus powder, 55% water, and 1% salt. The single-factor addition levels were 21%, 22%, 23%, 24%, and 25% gluten. Sensory evaluation was used as the evaluation index to conduct optimization experiments to investigate the effect of gluten addition on noodle quality.

[0061] The effect of gluten addition on the sensory score and cooking characteristics of noodles was determined by... Figure 6 It can be seen that sensory evaluation showed an upward or downward trend with the increase of vital gluten content. The sensory score reached its maximum when the content was 22%, indicating that increasing the amount of vital gluten may improve the product's taste or appearance. With the increase of vital gluten content, the water absorption and expansion rate of the noodles increased significantly, while the cooking loss rate decreased continuously. This may be because vital gluten contains a large amount of protein, which has a high water-holding capacity. At the same time, vital gluten increases the content of sulfhydryl amino acids in the noodles, enhances the system stability, and effectively encapsulates starch, thereby reducing the cooking loss rate of the noodles.

[0062] Table 5 shows the effect of wheat gluten addition on the textural properties of noodles. The addition of wheat gluten improved the noodle hardness, reducing it from 3192.82 to 2284.59. This resulted in noodles with a moderate firmness and improved elasticity. Cohesion chewing and responsiveness All showed an increasing trend, but the increasing trend gradually slowed down. Taking into account sensory scores and cooking characteristics, 23%, 24%, and 25% were selected as the three levels for the response surface methodology.

[0063] Table 5. Effect of wheat gluten addition on noodle texture properties

[0064]

[0065]

[0066] Response surface methodology analysis, based on the results of single-factor experiments, shows the experimental factors and level settings as shown in Table 6.

[0067] Table 6. Response Surface Experiment Factor Levels

[0068]

[0069] Box-Behnken Test Results and Analysis

[0070] The results of the optimized response surface methodology for low-GI mushroom nutrient noodles are shown in Table 7.

[0071] Table 7. Results and Analysis of the Box-Behnken Experiment

[0072]

[0073]

[0074] Regression fitting analysis was performed on the experimental data in Table 7 using Design-Expert 13 statistical software, yielding a multinomial regression model between the scores and the four factors at three levels: Y = 86.8 - 0.4167A + 0.1B + 0.2833C + 0.0167D + 0.225AB - 0.1AC - 0.025AD - 0.25BC - 0.325BD + 0.1CD - 1.64A 2 -3.44B 2 -0.3892C 2 -5.96D 2 Analysis of variance was performed on the model, and the results are shown in Table 8.

[0075] Analysis of variance and significance test:

[0076] Table 8. Analysis of variance and significance test

[0077]

[0078]

[0079] Note: *: Significant difference, P<0.05; **: Extremely significant difference, P<0.0001.

[0080] As shown in Table 8, the regression model has a p-value < 0.01, indicating that the model is highly significant, while the lack-of-fit term is not significant (p > 0.05), and the model correlation coefficient R0 is [value missing]. 2 =0.9975, indicating that the model has a significant fit and can be used for predictive analysis of noodle recipes. The order of influence of each factor on noodle quality is: shiitake mushroom powder > bamboo fungus powder > white fungus powder > gluten powder. Therefore, the amount added must be strictly controlled during product production. Analysis of variance also shows that the interaction terms between white fungus powder and bamboo fungus powder, and gluten powder are significant. The linear terms of shiitake mushroom powder and bamboo fungus powder, and the quadratic terms of the four factors, all have a significant impact on the target values.

[0081] Quadratic response surface methodology was used to analyze the experimental results. Based on these results, some small-scale process parameters were obtained, and the predicted optimal process conditions were: 2.86% shiitake mushroom powder, 2.99% tremella powder, 1.38% bamboo fungus powder, and 22.00% gluten powder. Under these conditions, the predicted sensory score for the low-GI mushroom nutritious noodles was 86.90. To improve the feasibility and controllability of the experiment, the above formula was modified. The final optimal formula was determined to be: 2.9% shiitake mushroom powder, 3% tremella powder, 1.4% bamboo fungus powder, and 22% gluten powder. Under the modified formula conditions, three parallel experiments were conducted, and the actual sensory score for the low-GI mushroom nutritious noodles was 86.7.

[0082] Analysis of in vitro digestion results showed that low-GI (<55) foods are digested more slowly, provide a stronger feeling of satiety, and exhibit more stable postprandial blood glucose and insulin levels. Long-term low-GI dietary intervention has the potential to stabilize blood glucose, improve insulin resistance, and aid in weight loss and weight control. The optimized low-GI mushroom noodles in this study are referred to as LGI-Ns, with commercially available dried noodles selected as the control (CK). Table 9 shows that compared to the CK group, the HI and eGI of the LGI-Ns group were significantly lower. This is because the LGI-Ns group mainly consists of whole grains and resistant dextrin, which contain a large amount of dietary fiber. Dietary fiber can increase the satiety of noodles and the excretion of energy in feces, while reducing energy absorption and fat storage, thus lowering the GI value. Calculations (Table 9) show that the GI value of the LGI-Ns noodles (48.35) is significantly lower than that of the CK group (66.91), resulting in noodles with a more delicious taste and better health benefits.

[0083] Table 9. Estimated glycemic index of noodles

[0084] sample AUC HI eGI CK 9611.46±140.9 68.11±1.41 66.91±1.22 LGI-Ns 6572.92±118.7 46.57±1.19 48.35±1.03

[0085] like Figure 8 As shown, during the first 60 minutes of digestion, the starch in both groups of noodles was broken down into reducing sugars by pancreatic enzymes and glucosidases. The LGI-Ns group showed a significantly lower starch hydrolysis rate compared to the CK group. This is because resistant starch (RS) is not hydrolyzed by digestive enzymes and is converted into short-chain fatty acids by intestinal microorganisms, which slows down the rate of glucose release. From 30 to 120 minutes, the starch hydrolysis rate of both groups of noodles showed a continuous upward trend, presumably because starch molecules were still being hydrolyzed, reducing the number of sites for enzyme binding and slowing down the enzymatic reaction rate, while the content of reducing sugars produced throughout the digestion process continued to increase. From 120 to 180 minutes, the starch hydrolysis rate of the control group showed a slight upward trend, while the hydrolysis curve of the LGI-Ns group tended to stabilize. This may be because the edible fungi powder increased the active ingredients in the noodles, which could synergistically inhibit α-glucosidase activity, reduce the starch decomposition rate, and maintain stable blood glucose levels.

[0086] The resistant starch content was determined. Starch can be classified into three types based on its digestion time: rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). As shown in the figures and tables, the RDS content of the low-GI mushroom noodles was 23.82%, significantly lower than the 38.70% of the control group noodles; the SDS content was 41.04%; and the RS content was 35.14%, significantly higher than the 13.99% of commercially available wheat flour noodles. The developed low-GI mushroom noodles have a higher RS ​​content, which can delay starch digestion and absorption, maintain blood sugar balance, and provide a strong feeling of satiety, thus benefiting human health.

[0087] Table 9. Distribution of starch components in noodles

[0088] Indicators CK LGI-Ns RDS (%) 23.82±0.68a 38.70±0.51b SDS (%) 41.04±0.86a 47.31±0.64b RS (%) 35.14±0.46a 13.99±0.32b

[0089] In summary, through single-factor experiments combined with response surface methodology optimization and the determination of various indicators, the optimal formula for low-GI mushroom noodles was finally determined to be a low-GI mixed powder (per 100g): whole wheat flour (45%), buckwheat flour (16%), resistant dextrin (12%), wheat gluten (22%), and konjac flour (5%). Adding shiitake mushroom powder (2.9%), tremella powder (3%), bamboo fungus powder (1.4%), water (55%), and salt (1%) further results in noodles rich in dietary fiber and high-quality protein, promoting intestinal motility and maintaining stable post-meal blood sugar levels. Low-GI mushroom noodles provide a feeling of fullness, health benefits, and nutritional fortification. While meeting daily nutritional needs, they also leverage the health benefits of edible fungi, enhancing immunity and improving physical and mental well-being.

[0090] 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.

Claims

1. A type of low-GI, high-satiety, nutritionally complete edible mushroom noodle, characterized in that, The ingredients include the following proportions: 45 parts whole wheat flour, 16 parts buckwheat flour, 12 parts resistant dextrin, 22 parts wheat gluten, 5 parts konjac flour, 2.9 parts shiitake mushroom powder, 3 parts tremella powder, 1.4 parts bamboo fungus powder, and 1 part salt. The preparation method of the edible fungus low-GI high-satiety, nutritionally complete noodles includes the following steps: S1. Weigh the raw materials, break them up, mix and stir them to obtain noodle powder; S2. Add the noodle powder to the dough mixer, add water, and knead for 10 minutes; S3. Leave the kneaded dough in the dough mixer to rest for another 30 minutes; S4. After proofing, the dough is rolled into a sheet by a multi-stage rolling machine, and then cut into noodles about 18cm long by a noodle machine and placed in trays. S5. Place the noodles in an oven and dry them at 50°C for 4 hours, then dry them at 35°C for 2 hours to obtain a dried noodle sample. The amount of water required for kneading the dough is 55 parts.

2. A method for optimizing the formulation of low-GI, high-satiety, nutritionally complete edible fungi noodles, characterized in that, Includes the following steps: S1. Basic ingredient selection: Whole wheat flour and buckwheat flour are selected as basic ingredients to provide the main source of carbohydrates for noodles, while being rich in dietary fiber and trace elements. Gluten powder is added to enhance the elasticity and texture of the noodles. S2. Functional ingredient addition: Based on sensory scores and nutritional needs, edible fungus powders such as shiitake mushroom powder, tremella powder, and bamboo fungus powder are precisely added to provide rich protein, dietary fiber, and bioactive ingredients, while giving the noodles a unique taste and flavor. Konjac powder and resistant dextrin are added to increase the satiety of the noodles and reduce the GI value. S3. Through single-factor experiments, the addition range of each raw material was preliminarily determined; S4. Using response surface methodology, a four-factor, three-level optimization experiment was conducted to optimize the addition amounts of shiitake mushroom powder, tremella powder, bamboo fungus powder, and gluten powder, with sensory scores, textural properties, cooking properties, and GI values ​​of noodles as evaluation indicators. S5. Based on the experimental results, establish a regression model, use quadratic response surface interaction analysis to analyze the significance of the influence of each factor on the quality of noodles, and determine the optimal formula parameters. S6. Produce low-GI mushroom nutritious noodles according to the optimal formula and preparation process, and verify the results.

3. The method for optimizing the formulation of low-GI, high-satiety, and nutritionally complete edible fungi noodles according to claim 2, characterized in that, Includes the following steps: According to the operating steps in S3, the test items in the single-factor experiment include, but are not limited to, sensory evaluation, determination of noodle texture properties, determination of noodle cooking properties, determination of in vitro digestion properties, and determination of resistant starch content.

4. The method for optimizing the formulation of low-GI, high-satiety, and nutritionally complete edible fungi noodles according to claim 2, characterized in that, Includes the following steps: According to the operation steps in S3, the sensory evaluation includes appearance, taste, smell, toughness, stickiness and cooked breakage rate, and the full scores for appearance, taste, smell, toughness, stickiness and cooked breakage rate are 15, 20, 15, 20, 20 and 10 respectively.

5. The method for optimizing the formulation of low-GI, high-satiety, and nutritionally complete edible fungi noodles according to claim 2, characterized in that, Includes the following steps: According to the operating steps in S3, as the content of shiitake mushroom powder increases, the hardness and chewiness of the dough gradually increase, while the elasticity, cohesion, and resilience decrease. The hardness increases from 2434.33 to 3453.91, and the chewiness increases from 1266.66 to 2393.

14. The unique chewy texture of noodles is what consumers are looking for. Based on the comprehensive judgment of sensory scores and steaming characteristics, 2%, 3%, and 4% of the addition amount are selected for response surface optimization experiments.

6. The method for optimizing the formulation of low-GI, high-satiety, and nutritionally complete edible fungi noodles according to claim 2, characterized in that, Includes the following steps: According to the operating steps in S3, the hardness of the noodles decreased with the increase of the amount of tremella powder added, from 2528.86 to 2146.

86. Other characteristics showed a trend of first increasing and then decreasing. This change indicates that adding 0-5% tremella powder makes the gluten network structure of the noodles denser and improves the quality of the noodles. Tremella powder was selected at an addition amount of 2%, 3%, and 4% for response surface optimization experiments.

7. The method for optimizing the formulation of low-GI, high-satiety, and nutritionally complete edible fungi noodles according to claim 2, characterized in that, Includes the following steps: According to the operating steps in S3, the addition of bamboo fungus powder gradually increases the hardness and chewiness of the noodles. The hardness increases from 2415.34 to 3239.43, and the chewiness increases from 1198.47 to 1814.

67. The cohesion also shows a slight increase. The elasticity and resilience are not significantly affected. This is because when the amount of bamboo fungus powder added is ≥1%, the bamboo fungus powder dilutes the gluten concentration, making the dough hard, with poor texture and difficult to shape. When a small amount of bamboo fungus powder is added, it can weaken the hardness of the noodles, improve the elasticity of the noodles, and improve the chewiness of the noodles. Therefore, the amount of bamboo fungus powder added is selected as 0%, 1%, and 2% for response surface optimization experiments.

8. The method for optimizing the formulation of low-GI, high-satiety, and nutritionally complete edible fungi noodles according to claim 2, characterized in that, Includes the following steps: According to the operating steps in S3, the addition of the gluten powder improved the hardness of the noodles, reducing the hardness from 3192.82 to 2284.59, making the noodles moderately soft and firm. The elasticity (0.79 0.87), cohesion (0.63 0.7), chewiness (1256.84 176 0.03), and resilience (0.38 0.49) of the noodles all showed an increasing trend, but the increasing trend gradually slowed down. Taking into account the sensory scores and cooking characteristics, the addition amounts of 23%, 24%, and 25% were selected for the response surface methodology optimization experiment.

9. The method for optimizing the formulation of low-GI, high-satiety, and nutritionally complete edible fungi noodles according to claim 2, characterized in that, Includes the following steps: According to the operating steps in S4, the Design-Expert 13 statistical software performs regression fitting analysis on the experimental data to obtain a multinomial regression model between the scores and the four factors and three levels: Y=86.8-0.4167A+0.1B+0.2833C+0.0167D+0.225AB-0.1AC-0.025AD-0.25BC-0.325BD+0.1CD-1.64A 2 -3.44B 2 -0.3892C 2 -5.96D 2 An analysis of variance was performed on the model.

10. The method for optimizing the formulation of low-GI, high-satiety, and nutritionally complete edible fungi noodles according to claim 2, characterized in that, Includes the following steps: According to the operating steps in S4, the regression model has a p-value < 0.01, indicating the model is highly significant, while the lack-of-fit term is not significant (p > 0.05). The model correlation coefficient R0 is... 2 =0.9975, indicating that the model has a significant fit and can be used for predictive analysis of noodle recipes. The order of influence of each factor on noodle quality is shiitake mushroom powder > bamboo fungus powder > white fungus powder > gluten powder. Therefore, the amount added should be strictly controlled during product production. The analysis of variance also shows that the interaction terms between white fungus powder, bamboo fungus powder, and gluten powder are significant. The linear terms of shiitake mushroom powder and bamboo fungus powder, as well as the quadratic terms of the four factors, all have a significant impact on the target values.

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