Food composition, low glycemic index noodles and method for preparing the same

Abstract

The application belongs to the technical field of food, and particularly relates to a food composition, low-glycemic-index noodles and a preparation method thereof. The food composition comprises soybean protein isolate, flour substitute and flour, wherein the total mass percentage of the soybean protein isolate and the flour substitute is not less than 40%. In the food composition provided by the application, the soybean protein isolate improves the nutritional value of the food composition and helps to maintain the required texture of the food; the flour substitute is rich in dietary fiber and low-glycemic-index food, can reduce the low-glycemic index of the food composition and promote slow absorption of carbohydrates. The soybean protein isolate and the flour substitute are used to replace not less than 40% of the flour, the content of carbohydrates in the food is reduced, the glycemic index of the food is reduced, the food meets the low-glycemic-index food, and meanwhile, the acceptable taste and sensory characteristics of the food are maintained. A healthier substitute is provided, which particularly meets the dietary needs of diabetic patients.

Description

Technical Field

[0001] This application belongs to the field of food technology, and in particular relates to a food composition, low glycemic index noodles and a method for preparing the same. Background Technology

[0002] Diabetes mellitus is a clinical syndrome characterized by hyperglycemia, caused by an absolute or relative deficiency of insulin in the body. Long-term hyperglycemia can lead to chronic damage and dysfunction of various tissues, especially the eyes, kidneys, heart, blood vessels, and nerves. Dietary therapy is the foundation of treatment for all types of diabetes.

[0003] Current noodle and similar foods typically contain high levels of carbohydrates, which can exacerbate blood sugar control problems for people with diabetes. Furthermore, existing food formulations often rely on traditional wheat-based recipes, which are generally high in carbohydrates and fail to meet the dietary needs of people with diabetes and other special needs. Summary of the Invention

[0004] The purpose of this application is to provide a food composition, low glycemic index noodles and a method for preparing the same, which aims to solve to some extent the problem that existing noodles and other foods usually contain a large amount of carbohydrates, making it difficult to meet the dietary needs of special populations such as diabetics.

[0005] To achieve the above-mentioned objectives, the technical solution adopted in this application is as follows:

[0006] In a first aspect, this application provides a food composition comprising: soy protein isolate, a flour substitute, and flour; wherein the total mass percentage of the soy protein isolate and the flour substitute is not less than 40%.

[0007] In some possible implementations, the mass ratio of the soy protein isolate to the flour substitute in the food composition is (35-5):(5-35).

[0008] In some possible implementations, the flour substitute includes at least one of whey protein isolate, lotus root starch, soybean, almond, and coconut.

[0009] In some possible implementations, the soy protein isolate contains no less than 80% protein.

[0010] In some possible implementations, the flour substitute includes lotus root starch.

[0011] In some possible implementations, the food composition comprises the following components by weight percentage: 15% of the soy protein isolate, 25% of the lotus root powder, and 60% of the flour.

[0012] In some possible implementations, the food composition comprises the following components by weight percentage: 35% of the soy protein isolate, 5% of the lotus root powder, and 60% of the flour.

[0013] In some possible implementations, the food composition comprises the following components by weight percentage: 5% of the soy protein isolate, 35% of the lotus root powder, and 60% of the flour.

[0014] Secondly, embodiments of this application provide a method for preparing low glycemic index noodles, comprising the following steps:

[0015] Weigh out the raw material components including the above-mentioned food composition, as well as eggs, lye solution and water;

[0016] After mixing the raw material components, the mixture is homogenized, kneaded, allowed to stand, rolled out, and cut to obtain low glycemic index noodles.

[0017] In some possible implementations, the raw material components, by mass parts, include 5 to 35 parts soy protein isolate, 5 to 35 parts flour substitute, 50 to 60 parts flour, 20 to 30 parts eggs, 1 to 2 parts lye solution, and 10 to 20 parts water; wherein the total mass parts of the soy protein isolate and the flour substitute are not less than 40 parts.

[0018] In some possible implementations, the flour substitute includes at least one of whey protein isolate, lotus root starch, soybean, almond, and coconut.

[0019] In some possible implementations, the raw material components, by mass parts, include 25 parts soy protein isolate, 15 parts lotus root powder, 60 parts high-gluten wheat flour, 20 parts eggs, 1 part lye solution, and 10 to 20 parts water.

[0020] In some possible implementations, the raw material components, by mass parts, include 35 parts soy protein isolate, 5 parts lotus root powder, 60 parts high-gluten wheat flour, 20 parts eggs, 1 part lye solution, and 10 to 20 parts water.

[0021] In some possible implementations, the raw material components are in parts by weight, including 5 parts soy protein isolate, 35 parts lotus root powder, 60 parts high-gluten wheat flour, 20 parts eggs, 1 part lye solution, and 10 to 20 parts water.

[0022] In some possible implementations, the rolling step includes: rolling the dough into a sheet with a rolling pin, folding the dough sheet 3 to 4 times, rotating it 90° each time, and then rolling out the folded dough sheet.

[0023] In some possible implementations, after the noodles are cut, the raw noodles are either steamed or dried to a moisture content of 10% to 12% to obtain dried noodles.

[0024] Thirdly, this application provides a low glycemic index noodle, which is prepared by the above-described preparation method.

[0025] The first aspect of this application provides a food composition comprising: soy protein isolate, a flour substitute, and flour; wherein the soy protein isolate provides high-quality protein while minimizing carbohydrate content. This component enhances the nutritional value of the food composition and helps maintain the desired texture. The flour substitute is a high-fiber, low-glycemic index (GI) food that significantly lowers the glycemic index of the food composition and promotes the slow absorption of carbohydrates; this unique component helps improve digestive health. It also provides essential nutrients, and the high fiber content promotes satiety, helps control hunger, and may improve overall dietary control. Furthermore, by replacing no less than 40% of the flour with soy protein isolate and the flour substitute, the carbohydrate content in the food is significantly reduced, lowering the glycemic index and making it a low-glycemic index food, while maintaining acceptable taste and sensory characteristics. This provides a healthier pasta alternative, particularly suitable for the dietary needs of diabetic patients. The food composition of this application not only effectively reduces carbohydrate content but also maintains ideal cooking and eating qualities, such as the firmness and flavor of noodles, making it suitable for various cooking applications without affecting taste or texture. This research represents a significant advancement in food technology, providing a viable solution for those seeking nutrient-rich, low-glycemic index food options. It has the potential for commercialization in the food industry, particularly in markets focused on health-conscious consumers and individuals with dietary restrictions on carbohydrate intake.

[0026] The second aspect of this application provides a method for preparing low glycemic index noodles, using the aforementioned food composition formula, along with eggs, lye, and water as raw material components. The food composition incorporates soy protein isolate and single / multiple flour substitutes, replacing no less than 40% of the flour. The soy protein isolate supplements the noodles' nutritional components, increasing high-quality protein without significantly increasing carbohydrate content. This significantly improves the noodle texture, providing a firm yet delicate mouthfeel similar to traditional wheat noodles; furthermore, it enhances overall nutritional value, supports muscle building, and promotes a balanced diet. The flour substitutes are rich in dietary fiber and have a low glycemic index (GI), significantly reducing the noodle's glycemic index, promoting slow carbohydrate absorption, and improving digestive health. The low glycemic index noodle product developed in this application incorporates innovative features that enhance its functionality, significantly reducing carbohydrate content while ensuring an acceptable taste and sensory experience for consumers (especially diabetics), thus helping to lower the glycemic index and enhance nutritional value. It provides a healthier alternative while maintaining ideal cooking characteristics and taste, thereby overcoming the limitations of traditional noodle products. The production process involves ingredient control, effective homogenization, and controlled kneading and resting stages to form the gluten structure. The preparation conditions at each step can be flexibly adjusted and modified, making it suitable for various technical fields such as nutritional supplements and food fortification, thus broadening its application scope beyond traditional noodle production.

[0027] The low glycemic index noodles provided in the third aspect of this application are prepared using soy protein isolate and a single or multiple combinations of flour substitutes, along with eggs, lye, and water. The formulation process involves optimizing the proportions of these ingredients to achieve a balance between health benefits and consumer acceptability. Incorporating innovative features that enhance functionality, flour substitutes such as lotus root starch are known for their high fiber content and low glycemic index, while soy protein isolate provides a rich protein source; the combination of the two improves the nutritional value of the noodles. While ensuring an acceptable taste and sensory experience for consumers (especially diabetics), the significantly reduced carbohydrate content helps lower the glycemic index and enhance nutritional value. This application provides a healthier noodle alternative; the low glycemic index noodles not only effectively reduce carbohydrate content, meeting the dietary restrictions of diabetics, but also maintain ideal cooking characteristics, taste, and eating quality, such as noodle firmness and flavor, thus overcoming the limitations of traditional noodle products. Attached Figure Description

[0028] To more clearly illustrate the technical solutions in the embodiments of this application, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0029] Figure 1 This is a schematic flowchart of the method for preparing low glycemic index noodles provided in the embodiments of this application;

[0030] Figure 2 These are scanning electron microscope images of the morphology of 15LR25SP noodles prepared in Example 2 of this application. From top to bottom, they are soybean noodles, control group noodles, and 15LR25SP noodles from Example 2. The left side is a surface scanning electron microscope (SEM) image, and the right side is a cross-sectional scanning electron microscope (SEM) image, with magnifications of 300x and 1000x, respectively.

[0031] Figure 3 This is a radar chart of the sensory evaluation test of the 15LR25SP noodles prepared in Example 2 of this application, wherein ■ represents CWK soybean noodles, ● represents longevity peach egg noodles, ▲ represents 15LR25SP-fine noodles and ▼ represents 15LR25SP-coarse noodles;

[0032] Figure 4 This is a glycemic index test chart of the 15LR25SP noodles prepared in Example 2 of this application. Detailed Implementation

[0033] To make the technical problems, technical solutions, and beneficial effects of this application clearer, the following detailed description is provided in conjunction with embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of this application.

[0034] In this application, the term "and / or" describes the relationship between related objects, indicating that three relationships can exist. For example, A and / or B can represent: A existing alone, A and B existing simultaneously, or B existing alone. A and B can be singular or plural. The character " / " generally indicates that the preceding and following related objects have an "or" relationship.

[0035] In this application, "at least one" means one or more, and "more than one" means two or more. "At least one of the following" or similar expressions refer to any combination of these items, including any combination of single or multiple items. For example, "at least one of a, b or c", or "at least one of a, b and c", can both mean: a, b, c, ab (i.e., a and b), ac, bc, or abc, where a, b, and c can be single or multiple.

[0036] It should be understood that in the various embodiments of this application, the order of the above processes does not imply the order of execution. Some or all steps may be executed in parallel or sequentially. The execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of this application.

[0037] The terminology used in the embodiments of this application is for the purpose of describing particular embodiments only and is not intended to be limiting of this application. The singular forms "a" and "the" as used in the embodiments of this application and the appended claims are also intended to include the plural forms, unless the context clearly indicates otherwise.

[0038] The weights of the relevant components mentioned in the embodiments of this application can refer not only to the specific content of each component, but also to the proportional relationship between the weights of the components. Therefore, any scaling up or down of the content of the relevant components according to the embodiments of this application is within the scope disclosed in the embodiments of this application. Specifically, the mass mentioned in the embodiments of this application can be a mass unit known in the chemical industry, such as μg, mg, g, or kg.

[0039] The terms "first" and "second" are used for descriptive purposes only, to distinguish objects, such as substances, from one another, and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. For example, without departing from the scope of the embodiments of this application, "first XX" may also be referred to as "second XX," and similarly, "second XX" may also be referred to as "first XX." Thus, features defined with "first" and "second" may explicitly or implicitly include one or more of that feature.

[0040] The first aspect of this application provides a food composition comprising: soy protein isolate, a flour substitute, and flour; wherein the total mass percentage of soy protein isolate and flour substitute is not less than 40%.

[0041] The first aspect of this application provides a food composition comprising: soy protein isolate, a flour substitute, and flour; wherein the soy protein isolate provides high-quality protein while minimizing carbohydrate content. This component enhances the nutritional value of the food composition and helps maintain the desired texture of the food. The flour substitute is a low glycemic index (GI) food rich in dietary fiber, which significantly reduces the glycemic index of the food composition and promotes the slow absorption of carbohydrates. This unique component helps improve digestive health. It also provides essential nutrients, and the high fiber content promotes satiety, helps control hunger, and may improve overall dietary control. Furthermore, by replacing no less than 40% of the flour with soy protein isolate and the flour substitute, the carbohydrate content in the food is significantly reduced, lowering the glycemic index and making it conform to the low glycemic index food standard, while maintaining acceptable taste and sensory characteristics. This provides a healthier pasta alternative, especially suitable for the dietary needs of diabetic patients. The food composition of this application not only effectively reduces carbohydrate content but also maintains ideal cooking and eating qualities, such as the firmness and flavor of noodles, making it suitable for various cooking applications without affecting taste or texture. This research represents a significant advancement in food technology, providing a viable solution for those seeking nutrient-rich, low-glycemic index food options. It has the potential for commercialization in the food industry, particularly in markets focused on health-conscious consumers and individuals with dietary restrictions on carbohydrate intake.

[0042] In this application, "low glycemic index food" refers to food that contains available carbohydrates and has a glycemic index (GI) of 55 or lower. Glucose is typically defined as having a glycemic index of 100. Foods with a glycemic index less than 55 are considered low glycemic index foods, foods with a glycemic index greater than 70 are considered high glycemic index foods, and foods with a glycemic index between 55 and 70 are considered medium glycemic index foods.

[0043] In some possible implementations, the mass ratio of soy protein isolate to flour substitute in the food composition is (35–5):(5–35). In this case, by mixing the flour substitute and soy protein isolate in a specific ratio, the food composition achieves a high proportion of flour substitution (replacing no less than 40% of the flour) without significantly altering its taste, texture, or other characteristics. By optimizing the proportions of these ingredients, a balance is achieved between health benefits and consumer acceptance.

[0044] For example, in the food composition, the mass ratio of soy protein isolate to flour substitute can be any typical but non-limiting point value or a range between any two points, such as 35:5, 25:15, 15:25, or 5:35. In some specific preferred embodiments, the mass ratio of soy protein isolate to flour substitute in the food composition is 25:15.

[0045] In some possible implementations, the soy protein isolate contains at least 80% protein. In this case, the high protein content provides ample nutrition, increasing high-quality protein without significantly increasing carbohydrate content. This improves food texture, giving it a firm yet tender mouthfeel. Furthermore, soy protein isolate enhances overall nutritional value, supports muscle building, and promotes a balanced diet. In some specific embodiments, the soy protein isolate is commercially available, for example, Bob's Red Mill Soy Protein Isolate (Gluten-Free) with approximately 84% protein content.

[0046] Among some possible implementations, flour substitutes include at least one of whey protein isolate, lotus root starch, soy, almonds, and coconut. These flour substitutes are high in dietary fiber and have a low glycemic index, which can significantly reduce the glycemic index of food compositions and promote the slow absorption of carbohydrates, making them particularly suitable for the dietary needs of diabetic patients.

[0047] Among some possible alternatives to flour is lotus root starch. Lotus root starch is rich in dietary fiber, which slows the absorption of carbohydrates in the digestive system, thus reducing the glycemic response after consumption. This component not only helps lower the glycemic index but also provides essential nutrients, making it an ideal food choice for diabetics. Its high fiber content promotes satiety, helps control hunger, and may improve overall dietary control.

[0048] In some possible implementations, the food composition includes components by weight percentage: 15% soy protein isolate, 25% lotus root starch, and 60% wheat flour. In this case, after a series of optimizations, the specific ratio of lotus root starch (15%) and soy protein isolate (25%) is crucial for achieving the desired texture and nutritional composition. Utilizing the unique combination of lotus root starch and soy protein isolate, foods specifically designed for diabetics are developed. This formulation not only improves the overall nutritional value and reduces the carbohydrate content of the food, lowering its glycemic index to meet the criteria for low-glycemic index foods, but also maintains acceptable taste and sensory characteristics. This meets the growing demand for healthy foods that do not compromise taste and flavor. This combination offers an appealing taste and texture, ensuring that consumers do not have to sacrifice sensory quality for health.

[0049] In some possible implementations, the food composition includes components by weight percentage: 35% soy protein isolate, 5% lotus root starch, and 60% wheat flour. In this case, the overall nutritional value is improved, the carbohydrate content of the food is reduced, and the glycemic index is lowered, making it a low-glycemic index food.

[0050] In some possible implementations, the food composition includes components by weight percentage: 5% soy protein isolate, 35% lotus root starch, and 60% wheat flour. In this case, the overall nutritional value is improved, the carbohydrate content of the food is reduced, and the glycemic index is lowered, making it a low-glycemic index food.

[0051] In some possible implementations, the food composition of the present application embodiments can be prepared into various foods such as noodles, buns, dumplings, steamed bread, and various types of bread.

[0052] In some possible implementations, other nutrients may be added to the food composition of the embodiments of this application according to actual application needs to further enrich its nutritional components.

[0053] Secondly, embodiments of this application provide a method for preparing low glycemic index noodles, as shown in the attached figure. Figure 1 As shown, it includes the following steps:

[0054] S10. Weigh the raw material components including the above-mentioned food composition, eggs, lye solution and water;

[0055] S20. After mixing the raw material components, perform homogenization, kneading, resting, rolling and cutting in sequence to obtain low glycemic index noodles.

[0056] The method for preparing low glycemic index noodles provided in this application uses the above-mentioned food composition formula, along with eggs, lye, and water as raw material components. The food composition incorporates soy protein isolate and single / multiple flour substitutes, replacing no less than 40% of the flour. The soy protein isolate supplements the nutritional components of the noodles, increasing high-quality protein without significantly increasing carbohydrate content. This significantly improves the texture of the noodles, providing a firm yet delicate mouthfeel similar to traditional wheat noodles. Furthermore, it enhances overall nutritional value, supports muscle building, and promotes a balanced diet. The flour substitutes are rich in dietary fiber and have a low glycemic index (GI), significantly reducing the glycemic index of the noodles, promoting slow carbohydrate absorption, and improving digestive health. The low glycemic index noodle product developed in this application incorporates innovative features that enhance its functionality. While ensuring an acceptable taste and sensory experience for consumers (especially diabetics), it significantly reduces carbohydrate content, helping to lower the glycemic index and enhance nutritional value. It provides a healthier alternative while maintaining ideal cooking characteristics and taste, thus overcoming the limitations of traditional noodle products. The production process involves ingredient control, effective homogenization, and controlled kneading and resting stages to form the gluten structure. The preparation conditions at each step can be flexibly adjusted and modified, making it suitable for various technical fields such as nutritional supplements and food fortification, thus broadening its application scope beyond traditional noodle production.

[0057] In step S10 above, the raw material components include lye water. The addition of lye water is crucial because it enhances the texture and elasticity of the noodles. Lye water, also known as an alkaline solution, is a key component of alkaline noodles. It is typically a weakly alkaline solution formed by dissolving potassium carbonate and sodium carbonate in water. Lye water plays several important roles in noodle production, including texture and color formation, flavor enhancement, and preservation. Furthermore, the alkalinity of the lye water triggers the Maillard reaction in flour proteins, resulting in the noodles' characteristic yellow color and slightly chewy texture.

[0058] In some embodiments, the concentration of lye water used in the noodles can be adjusted to achieve the desired properties of the final product. A higher lye water concentration results in a darker noodle color and a more elastic texture; a lower concentration results in a milder flavor and a softer texture. Generally, the carbonate addition rate for fresh lye noodles is 1.0% to 1.5%, while the addition rate for steamed lye noodles is lower, ranging from 0.3% to 0.59%. For semi-cooked lye noodles, the sodium hydroxide addition is typically between 0.3% and 1.096%.

[0059] In some embodiments, eggs have a significant impact on noodle quality within the ingredient composition. Eggs promote the formation of a stronger protein network in both dried and cooked noodles, resulting in a firmer noodle texture. Furthermore, eggs contribute to a more vibrant noodle color, particularly increasing yellowness. Various forms of eggs are used in noodle production, including fresh eggs, egg whites, egg yolks, as well as egg powder and egg substitutes.

[0060] In some embodiments, studies have found that a higher ratio of egg white to yolk significantly enhances the strength of both raw and cooked noodles. Furthermore, egg yolks provide not only protein but also lipids, thus imparting unique qualities to the noodles. Dry-heated egg whites play a key role in improving the texture and sensory properties of Chinese noodles. This improvement is attributed to the interaction between egg whites and gelatinized starch, rather than gluten proteins. Additionally, adding whole eggs significantly enhances the color intensity of the noodles compared to using egg powder or egg substitutes.

[0061] In some possible implementations, the raw material components, by weight parts, include 5 to 35 parts soy protein isolate, 5 to 35 parts flour substitute, 50 to 60 parts flour, 20 to 30 parts eggs, 1 to 2 parts lye solution, and 10 to 20 parts water; wherein the total weight parts of soy protein isolate and flour substitute are not less than 40 parts. In this case, by mixing flour substitute and soy protein isolate in a specific ratio, the noodles achieve a high proportion of flour substitution (replacing not less than 40% of the flour) without significantly altering the taste, texture, or other characteristics of the noodles. By optimizing the proportions of these ingredients, a balance is achieved between health benefits and consumer acceptance.

[0062] Among some possible implementations, flour substitutes include at least one of whey protein isolate, lotus root starch, soy, almonds, and coconut. These flour substitutes are high in dietary fiber and have a low glycemic index, which can significantly reduce the glycemic index of noodles and promote the slow absorption of carbohydrates, making them particularly suitable for the dietary needs of diabetic patients.

[0063] In some possible implementations, the raw material components, by weight, include 25 parts soy protein isolate, 15 parts lotus root starch, 60 parts high-gluten wheat flour, 20 parts eggs, 1 part lye solution, and 10-20 parts water. In this case, lotus root starch and soy protein isolate play a crucial role in the low glycemic index noodle formulation, especially in reducing the glycemic index (GI) and enhancing texture. Lotus root starch is known for its high fiber content and low glycemic index, which can significantly lower the glycemic index of food compositions and promote the slow absorption of carbohydrates. Soy protein isolate provides a rich source of protein. The combination of lotus root starch and soy protein isolate lowers the glycemic index and improves the nutritional value of the noodles. Furthermore, this combination makes the noodles appealing in both texture and taste, ensuring that consumers do not have to sacrifice sensory quality for health.

[0064] In some possible implementations, the raw material components, by weight, include 35 parts soy protein isolate, 5 parts lotus root starch, 60 parts high-gluten wheat flour, 20 parts eggs, 1 part lye solution, and 10 to 20 parts water. In this case, the overall nutritional value is improved, the carbohydrate content in the noodles is reduced, and the glycemic index of the noodles is lowered, making them conform to the low glycemic index food standard.

[0065] In some possible implementations, the raw material components, by weight, include 5 parts soy protein isolate, 35 parts lotus root starch, 60 parts high-gluten wheat flour, 20 parts eggs, 1 part lye solution, and 10 to 20 parts water. In this case, the overall nutritional value is improved, the carbohydrate content in the noodles is reduced, and the glycemic index of the noodles is lowered, making them conform to the low glycemic index food standard.

[0066] In step S20 above: after mixing the raw material components, homogenization, kneading, resting, rolling out and cutting are carried out in sequence.

[0067] In some possible implementations, the step of mixing the raw material components includes: placing all dry ingredients into a mixer and ensuring that the dry materials, including flour substitutes, are evenly distributed through an initial mixing stage. Then, the liquid components are added: weighed eggs, water, and lye are gradually added to the dry mixture.

[0068] In some possible implementations, the homogenization step involves thoroughly homogenizing the mixture using a mechanical mixer until it becomes noodle fragments. If the mixture appears too dry and cannot properly aggregate, additional water is gradually added until the desired consistency is achieved. Using a mechanical mixer ensures that the ingredients are evenly mixed, thus guaranteeing consistent noodle quality.

[0069] In some possible implementations, the kneading step involves transferring the homogenized noodle fragments to a suitable platform and kneading them into a sticky dough. In a large-scale production environment, this step may involve rolling the noodle fragments into thin sheets. This process is crucial for forming the gluten network that contributes to the final texture of the noodles.

[0070] In some possible implementations, the resting step involves wrapping the kneaded dough in plastic wrap and letting it rest for about 30 minutes. This resting period is crucial for the relaxation of the gluten, which helps improve its extensibility during the subsequent rolling process.

[0071] In some possible implementations, the rolling process includes: rolling the dough into a sheet with a rolling pin, folding the dough sheet 3-4 times, rotating it 90° each time, and then rolling it out. An optional three-fold method enhances the formation of the gluten network, contributing to a smoother surface and better texture.

[0072] In some possible implementations, after resting, the dough is rolled into a thin sheet using a rolling pin. The dough is then further processed using a dough sheeter, gradually adjusting the rolling gaps from thick to thin to achieve the desired noodle thickness. To improve surface smoothness and promote gluten development, the dough sheet is folded at least three times (e.g., three or four folds) before being rolled out again, rotating 90° each time.

[0073] In some possible implementations, the noodle-cutting step includes cutting thin sheets of dough using a noodle-cutting mold of appropriate diameter to produce fresh noodles.

[0074] In some possible implementations, after cutting the noodles, the raw noodles are either steamed or dried to a moisture content of 10%–12%, resulting in dried noodles. In this case, dried noodles are made by drying raw noodles in a controlled environment to achieve a moisture content of approximately 10%–12%. This drying process is crucial for extending shelf life and facilitating noodle storage.

[0075] Thirdly, this application provides a low glycemic index noodle, which is prepared by the above-described method.

[0076] The low glycemic index noodles provided in this application are prepared using soy protein isolate and a single or multiple combinations of flour substitutes, along with eggs, lye, and water. The formulation process involves optimizing the proportions of these ingredients to achieve a balance between health benefits and consumer acceptance. Incorporating innovative features that enhance functionality, flour substitutes such as lotus root starch are known for their high fiber content and low glycemic index, while soy protein isolate provides a rich protein source; the combination of the two improves the nutritional value of the noodles. While ensuring an acceptable taste and sensory experience for consumers (especially diabetics), the significantly reduced carbohydrate content helps lower the glycemic index and enhance nutritional value. This application provides a healthier noodle alternative; the low glycemic index noodles not only effectively reduce carbohydrate content, meeting the dietary restrictions of diabetics, but also maintain ideal cooking characteristics, taste, and eating quality, such as noodle firmness and flavor, thereby overcoming the limitations of traditional noodle products.

[0077] To enable those skilled in the art to clearly understand the above-described implementation details and operations of this application, and to demonstrate the significant improvement in the performance of the food composition, low-flour noodles, and their preparation methods in the embodiments of this application, the following examples illustrate the above technical solutions.

[0078] Example 1

[0079] A low-wheat noodle, labeled 15LR25SP, is based on 100 grams of dry ingredients and its ingredient formula includes: 25 grams of soy protein isolate (commercially purchased, model: Bob's Red Mill Soy Protein Isolate (gluten-free), protein content approximately 84%) + 15 grams of lotus root starch + 60 grams of high-gluten flour + 15 (±5) grams of water + 20 grams of egg + 1 gram of lye solution.

[0080] The preparation of noodles includes the following steps:

[0081] 1. Ingredient Measurement: Accurately weigh the required amounts of 25g soy protein isolate powder + 15g lotus root powder + 60g high-gluten flour + 15(±5)g water + 20g egg + 1g lye solution. These ingredients are crucial for achieving the desired nutritional composition and texture characteristics of the final product.

[0082] 2. Preliminary mixing: Mix all dry ingredients in a mixer to ensure even distribution of dry ingredients (including flour substitutes) through the preliminary mixing stage.

[0083] 3. Add liquid ingredients: Gradually add the weighed eggs, water, and lye water to the dry mixture. The addition of lye water is crucial because it enhances the texture and elasticity of the noodles.

[0084] 4. Homogenize: Use a mechanical mixer to thoroughly mix the mixture until it resembles noodle crumbs. If the mixture appears too dry and does not coagulate properly, gradually add water until the desired consistency is achieved.

[0085] 5. Kneading: Transfer the noodle scraps to a suitable work surface and knead into a sticky dough. In mass production, this step may involve rolling the noodle scraps into thin sheets. This process is crucial for forming the gluten network, which helps improve the final texture of the noodles.

[0086] 6. Resting: Wrap the kneaded dough in plastic wrap and let it rest for 30 minutes. This resting period is crucial for the relaxation of the gluten, which helps to improve its extensibility during the subsequent rolling process.

[0087] 7. Rolling out the dough: After resting, roll the dough into a thin sheet using a rolling pin. Use a dough sheeter to further process the dough, gradually adjusting the size of the rolling gaps to make the noodles thinner as needed.

[0088] 8. Folding technique (optional): To improve the smoothness of the dough surface and promote gluten development, the dough sheet can be folded three times (three or four folds), rotating 90° each time, and then rolled out.

[0089] 9. Cutting the noodles: Use a noodle cutting mold of appropriate diameter to cut thin sheets of noodles to make fresh noodles.

[0090] 10. Further Processing: For traditional Chinese alkaline noodles, the cut noodles are separated into several pieces and steamed or dehydrated at high temperatures. Dried noodles are made by drying raw noodles in a controlled environment to achieve a moisture content of approximately 10%–12%. This drying process is crucial for extending shelf life and facilitating noodle storage.

[0091] Example 2

[0092] A type of low-gluten noodle, labeled 5LR35SP, is based on 100 grams of dry ingredients and its ingredient formula includes: 35 grams of soy protein isolate powder + 5 grams of lotus root powder + 60 grams of high-gluten flour + 15 (±5) grams of water + 20 grams of egg + 1 gram of lye solution.

[0093] The preparation of noodles includes the following steps:

[0094] 1. Ingredient Measurement: Accurately weigh the required amounts of 35g soy protein isolate powder + 5g lotus root powder + 60g high-gluten flour + 15(±5)g water + 20g egg + 1g lye solution. These ingredients are crucial for achieving the nutritional composition and texture characteristics required for the final product.

[0095] 2. Preliminary mixing: Mix all dry ingredients in a mixer to ensure even distribution of dry ingredients (including flour substitutes) through the preliminary mixing stage.

[0096] 3. Add liquid ingredients: Gradually add the weighed eggs, water, and lye water to the dry mixture. The addition of lye water is crucial because it enhances the texture and elasticity of the noodles.

[0097] 4. Homogenize: Use a mechanical mixer to thoroughly mix the mixture until it resembles noodle crumbs. If the mixture appears too dry and does not coagulate properly, gradually add water until the desired consistency is achieved.

[0098] 5. Kneading: Transfer the noodle scraps to a suitable work surface and knead into a sticky dough. In mass production, this step may involve rolling the noodle scraps into thin sheets. This process is crucial for forming the gluten network, which helps improve the final texture of the noodles.

[0099] 6. Resting: Wrap the kneaded dough in plastic wrap and let it rest for 30 minutes. This resting period is crucial for the relaxation of the gluten, which helps to improve its extensibility during the subsequent rolling process.

[0100] 7. Rolling out the dough: After resting, roll the dough into a thin sheet using a rolling pin. Use a dough sheeter to further process the dough, gradually adjusting the size of the rolling gaps to make the noodles thinner as needed.

[0101] 8. Folding technique (optional): To improve the smoothness of the dough surface and promote gluten development, the dough sheet can be folded three times (three or four folds), rotating 90° each time, and then rolled out.

[0102] 9. Cutting the noodles: Use a noodle cutting mold of appropriate diameter to cut thin sheets of noodles to make fresh noodles.

[0103] 10. Further Processing: For traditional Chinese alkaline noodles, the cut noodles are separated into several pieces and steamed or dehydrated at high temperatures. Dried noodles are made by drying raw noodles in a controlled environment to achieve a moisture content of approximately 10%–12%. This drying process is crucial for extending shelf life and facilitating noodle storage.

[0104] Example 3

[0105] A type of low-gluten noodle, labeled 35LR5SP, is based on 100 grams of dry ingredients and its ingredient formula includes: 5 grams of soy protein isolate powder + 35 grams of lotus root powder + 60 grams of high-gluten flour + 15 (±5) grams of water + 20 grams of egg + 1 gram of lye solution.

[0106] The preparation of noodles includes the following steps:

[0107] 1. Ingredient Measurement: Accurately weigh the required amounts of 5 grams of soy protein isolate powder + 35 grams of lotus root powder + 60 grams of high-gluten flour + 15 (±5) grams of water + 20 grams of egg + 1 gram of lye solution. These ingredients are crucial for achieving the nutritional composition and texture characteristics required for the final product.

[0108] 2. Preliminary mixing: Mix all dry ingredients in a mixer to ensure even distribution of dry ingredients (including flour substitutes) through the preliminary mixing stage.

[0109] 3. Add liquid ingredients: Gradually add the weighed eggs, water, and lye water to the dry mixture. The addition of lye water is crucial because it enhances the texture and elasticity of the noodles.

[0110] 4. Homogenize: Use a mechanical mixer to thoroughly mix the mixture until it resembles noodle crumbs. If the mixture appears too dry and does not coagulate properly, gradually add water until the desired consistency is achieved.

[0111] 5. Kneading: Transfer the noodle scraps to a suitable work surface and knead into a sticky dough. In mass production, this step may involve rolling the noodle scraps into thin sheets. This process is crucial for forming the gluten network, which helps improve the final texture of the noodles.

[0112] 6. Resting: Wrap the kneaded dough in plastic wrap and let it rest for 30 minutes. This resting period is crucial for the relaxation of the gluten, which helps to improve its extensibility during the subsequent rolling process.

[0113] 7. Rolling out the dough: After resting, roll the dough into a thin sheet using a rolling pin. Use a dough sheeter to further process the dough, gradually adjusting the size of the rolling gaps to make the noodles thinner as needed.

[0114] 8. Folding technique (optional): To improve the smoothness of the dough surface and promote gluten development, the dough sheet can be folded three times (three or four folds), rotating 90° each time, and then rolled out.

[0115] 9. Cutting the noodles: Use a noodle cutting mold of appropriate diameter to cut thin sheets of noodles to make fresh noodles.

[0116] 10. Further Processing: For traditional Chinese alkaline noodles, the cut noodles are separated into several pieces and steamed or dehydrated at high temperatures. Dried noodles are made by drying raw noodles in a controlled environment to achieve a moisture content of approximately 10%–12%. This drying process is crucial for extending shelf life and facilitating noodle storage.

[0117] Comparative Example 1

[0118] A type of low-gluten noodle, labeled 40SP, is based on 100 grams of dry ingredients and its ingredient formula includes: 40 grams of soy protein isolate powder + 60 grams of high-gluten flour + 15 (±5) grams of water + 20 grams of egg + 1 gram of lye solution.

[0119] The preparation of noodles includes the following steps:

[0120] 1. Ingredient Measurement: Accurately weigh the required amounts of 40g soy protein isolate powder + 60g high-gluten flour + 15(±5)g water + 20g egg + 1g lye solution. These ingredients are essential for achieving the desired nutritional composition and texture characteristics of the final product.

[0121] 2. Preliminary mixing: Mix all dry ingredients in a mixer to ensure even distribution of dry ingredients (including flour substitutes) through the preliminary mixing stage.

[0122] 3. Add liquid ingredients: Gradually add the weighed eggs, water, and lye water to the dry mixture. The addition of lye water is crucial because it enhances the texture and elasticity of the noodles.

[0123] 4. Homogenize: Use a mechanical mixer to thoroughly mix the mixture until it resembles noodle crumbs. If the mixture appears too dry and does not coagulate properly, gradually add water until the desired consistency is achieved.

[0124] 5. Kneading: Transfer the noodle scraps to a suitable work surface and knead into a sticky dough. In mass production, this step may involve rolling the noodle scraps into thin sheets. This process is crucial for forming the gluten network, which helps improve the final texture of the noodles.

[0125] 6. Resting: Wrap the kneaded dough in plastic wrap and let it rest for 30 minutes. This resting period is crucial for the relaxation of the gluten, which helps to improve its extensibility during the subsequent rolling process.

[0126] 7. Rolling out the dough: After resting, roll the dough into a thin sheet using a rolling pin. Use a dough sheeter to further process the dough, gradually adjusting the size of the rolling gaps to make the noodles thinner as needed.

[0127] 8. Folding technique (optional): To improve the smoothness of the dough surface and promote gluten development, the dough sheet can be folded three times (three or four folds), rotating 90° each time, and then rolled out.

[0128] 9. Cutting the noodles: Use a noodle cutting mold of appropriate diameter to cut thin sheets of noodles to make fresh noodles.

[0129] 10. Further Processing: For traditional Chinese alkaline noodles, the cut noodles are separated into several pieces and steamed or dehydrated at high temperatures. Dried noodles are made by drying raw noodles in a controlled environment to achieve a moisture content of approximately 10%–12%. This drying process is crucial for extending shelf life and facilitating noodle storage.

[0130] Comparative Example 2

[0131] A type of low-gluten noodle, labeled 40LR, is based on 100 grams of dry ingredients. Its ingredient formula includes: 40 grams of lotus root starch + 60 grams of high-gluten flour + 15 (±5) grams of water + 20 grams of egg + 1 gram of lye solution.

[0132] The preparation of noodles includes the following steps:

[0133] 1. Ingredient Measurement: Accurately weigh the required amounts of 40g lotus root starch + 60g high-gluten flour + 15(±5)g water + 20g egg + 1g lye solution. These ingredients are crucial for achieving the nutritional components and texture characteristics required for the final product.

[0134] 2. Preliminary mixing: Mix all dry ingredients in a mixer to ensure even distribution of dry ingredients (including flour substitutes) through the preliminary mixing stage.

[0135] 3. Add liquid ingredients: Gradually add the weighed eggs, water, and lye water to the dry mixture. The addition of lye water is crucial because it enhances the texture and elasticity of the noodles.

[0136] 4. Homogenize: Use a mechanical mixer to thoroughly mix the mixture until it resembles noodle crumbs. If the mixture appears too dry and does not coagulate properly, gradually add water until the desired consistency is achieved.

[0137] 5. Kneading: Transfer the noodle scraps to a suitable work surface and knead into a sticky dough. In mass production, this step may involve rolling the noodle scraps into thin sheets. This process is crucial for forming the gluten network, which helps improve the final texture of the noodles.

[0138] 6. Resting: Wrap the kneaded dough in plastic wrap and let it rest for 30 minutes. This resting period is crucial for the relaxation of the gluten, which helps to improve its extensibility during the subsequent rolling process.

[0139] 7. Rolling out the dough: After resting, roll the dough into a thin sheet using a rolling pin. Use a dough sheeter to further process the dough, gradually adjusting the size of the rolling gaps to make the noodles thinner as needed.

[0140] 8. Folding technique (optional): To improve the smoothness of the dough surface and promote gluten development, the dough sheet can be folded three times (three or four folds), rotating 90° each time, and then rolled out.

[0141] 9. Cutting the noodles: Use a noodle cutting mold of appropriate diameter to cut thin sheets of noodles to make fresh noodles.

[0142] 10. Further Processing: For traditional Chinese alkaline noodles, the cut noodles are separated into several pieces and steamed or dehydrated at high temperatures. Dried noodles are made by drying raw noodles in a controlled environment to achieve a moisture content of approximately 10%–12%. This drying process is crucial for extending shelf life and facilitating noodle storage.

[0143] To verify the progressiveness of the embodiments of this application, the noodles obtained in the above embodiments and comparative examples were subjected to the following performance tests:

[0144] 1. Physical Property Testing: To prepare noodle samples for elasticity measurement, the noodles prepared in the above embodiments and comparative examples were cooked for the same cooking time and then cooled to room temperature before testing. The noodles were cut into 5 cm lengths, and TPA (Total Physical Apexization) measurements were taken from the middle of the noodles. For elasticity measurement, the noodles were fixed in a specific position, with the tail end fixed to a platform and the head fixed to a movable clamp, and pulled upwards until the noodles broke from the middle. For stiffness measurement, the noodles were compressed to 75% of their original height and held for 5 seconds before being released.

[0145] 2. Elasticity Testing Method: To assess the elasticity of noodles, a tensile test is performed using a texture analyzer. The procedure is as follows: Calibrate the arms of the texture analyzer to ensure the initial distance between the arms is the same for each sample being tested. A starting distance of 15 mm is recommended. To secure the noodle sample for testing, lock the lower arm of the analyzer in place, pass one end of the sample through the groove, and wrap it backward. The tensile test is performed by pulling the noodle sample apart using the texture analyzer. The sample is subjected to a constant rate of deformation, and the force required to stretch the noodle is recorded. The noodle sample settings are as follows: pre-test speed 2.0 mm / s, test speed 2.0 mm / s, post-test speed 2.0 mm / s, maximum load 1.0 kg. The elasticity of the noodle is calculated based on the force-displacement curve generated during the test. Tensile strength measures the magnitude of the force required for the noodle to break.

[0146] 3. Texture Analysis (TPA) Property Measurement: In TPA, the sequence involves a double compression test, where the sample is contact-compressed to a certain distance, pulled back to the original contact point, and then the entire process is repeated a second time. This double compression can measure texture properties such as hardness, adhesion, elasticity, resilience, chewiness, stickiness, and tackiness. By compressing the sample twice, the TPA test provides insight into the sample's performance under repeated pressure, which can simulate the action of chewing in the mouth, measure control samples, and be used to optimize setup conditions. The optimal chart with less noise and clearer peaks is obtained with the following settings: Pre-test speed = 2 mm / s; Test speed = 2 mm / s; Post-test speed = 2 mm / s; Strain = 75%; Waiting time between compressions = 5 s; Trigger force = 0.04 N.

[0147] The test results are shown in Table 1 below, where:

[0148] Hardness, expressed as maximum compressive force and measured in Newtons (N), represents the maximum force required to compress a sample to a certain distance, reflecting the sample's degree of hardness.

[0149] Adhesion, expressed as the force required to overcome the attraction, is measured in N·s (Newton-second). It represents the force required to overcome the attraction between the sample and the probe or fixture surface, reflecting the degree of adhesion between the sample and the instrument.

[0150] Elasticity, expressed as the energy recovery ratio, represents the ratio of the energy recovered during the second compression to the energy applied during the first compression, reflecting the sample's ability to return to its original shape after deformation.

[0151] Cohesion, expressed as the ratio of positive force area, represents the ratio of the positive force area during the first and second compression processes, reflecting the binding force within the sample.

[0152] Springiness, expressed as height recovery ratio, indicates the ability of a sample to return to its original height after the first compression, reflecting the spring-like characteristics of the sample.

[0153] Table 1

[0154]

[0155] This application evaluated the texture properties of various noodle formulations prepared with 40% soy protein isolate (40SP, Comparative Example 1), 5% lotus root and 35% soy protein isolate (5LR35SP, Example 2), 15% lotus root and 25% soy protein isolate (15LR25SP, Example 1), 35% lotus root and 5% soy protein isolate (35LR5SP, Example 3), and 40% lotus root (40LR, Comparative Example 2). Particular attention was paid to the hardness, adhesiveness, elasticity, cohesion, gelatinization, chewiness, and resilience of noodles containing different proportions of lotus root and soy protein isolate as flour substitutes. The test results show that the 15LR25SP formulation of Example 2 proved to be the optimal choice for noodle production, exhibiting ideal texture properties. It combines high hardness, excellent elasticity, cohesion, adhesiveness, and chewiness, making it a preferred option that comprehensively meets consumer expectations for texture and overall quality.

[0156] 8. The morphology of the 15LR25SP noodles prepared in Example 2 was observed using a scanning electron microscope, as shown in the attached figure. Figure 2 As shown, from top to bottom, the images are: commercially available Zhang Rongji (CWK) soybean noodles, control group noodles (ingredients include: eggs, water, flour, lye; formula: 100g flour + 15g water + 24g eggs + 1g lye), and 15LR25SP noodles from Example 2. The left side shows a surface scanning electron microscope (SEM) image, and the right side shows a cross-sectional scanning electron microscope (SEM) image, with magnifications of 300x and 1000x, respectively. (See attached image.) Figure 2 The test results show that adding lotus root starch and soy protein isolate to noodles may result in some irregularities or damage to the surface morphology. The distribution of the substitute ingredients may be more pronounced, with potential aggregation or uneven dispersion. Due to the changes in composition, the protein network and starch matrix may appear less continuous or more fragmented.

[0157] 9. Sensory testing was conducted on the 15LR25SP noodles prepared in Example 2. At least 100 participants were invited to participate in the sensory evaluation of the 15LR25SP noodles. Participants were selected based on their willingness to participate and their ability to provide reliable and consistent evaluation results. The sensory evaluation was conducted using a hedonic rating scale, which involves assessing the overall acceptability of the noodle product using a scale from extremely dislike (1), very dislike (2), slightly dislike (3), moderate dislike (4), neither like nor dislike (5), slightly like (6), moderate like (7), very like (8) to extremely like (9). The sensory evaluation was conducted in a randomized and blind manner to eliminate any bias or influence on the evaluation results. The test results are attached. Figure 3The sensory evaluation radar chart is shown below, where ■ represents commercially available Zhang Rong Ji (CWK) soybean noodles, ● represents commercially available Longevity Peach Egg Noodles, ▲ represents the 15LR25SP thin noodles prepared in Example 2, and ▼ represents the 15LR25SP thick noodles prepared in Example 2. The test results show that the subjects had a high sensory evaluation of the 15LR25SP noodles prepared in Example 2 of this application, and the sensory evaluation results were comparable to those of conventional commercially available noodles, indicating that the subjects had a high overall acceptance of the 15LR25SP noodles provided in Example 2 of this application. Comparing the 15LR25SP thin and thick noodles, it can be seen that the overall taste score of the 15LR25SP thick noodles was higher than that of the thin noodles. The average score of the thin noodles was 5.57, while the average score of the thick noodles was 5.91, indicating that the thick noodles provided a better taste experience. The sensory attributes of the 15LR25SP thick noodles were superior to those of the thin noodles, especially in terms of texture, aroma, and taste. The average differences between them across all sensory attributes were not significant, which is consistent with the Longevity Peach Egg Noodles.

[0158] 10. The nutritional value of the 15LR25SP noodles prepared in Example 2 and the control group noodles (raw materials include: eggs, water, flour, and lye solution; formula: 100g flour + 15g water + 24g egg + 1g lye solution) was measured, and the test results are shown in Table 2 below:

[0159] Table 2

[0160]

[0161] The test results show that the carbohydrate content of the 15LR25SP noodles prepared in Example 2 of this application decreased from 43.1% to 31.4%, a reduction of 11.7%. It is particularly noteworthy that this method solves the problem of high starch content common in traditional noodles, making it suitable for diabetics or those wishing to reduce their carbohydrate intake. Comprehensive testing confirmed the product's low carbohydrate content and low glycemic index, making it suitable for diabetics.

[0162] Meanwhile, the protein content of 15LR25SP noodles increased from 17.6% to 28.8%. This increase in protein content is beneficial because it helps improve the overall nutritional value of the noodles, providing a source of essential amino acids and promoting satiety. Adding protein-rich ingredients such as soy protein isolate to the formula helps to significantly increase the protein content.

[0163] 11. The glycemic index of the 15LR25SP noodles prepared in Example 2 and the control group noodles (ingredients included: eggs, water, flour, and lye solution; formula: 100g flour + 15g water + 24g egg + 1g lye solution) were tested by two volunteers. The test results are shown in Table 3 and Appendix. Figure 4 As shown:

[0164] Table 3

[0165]

[0166] IAUC stands for Incremental Area Under the Curve, representing the area under the glycemic response curve of a food. The Glycemic Index (GI) is a physiological parameter used to describe the ability of carbohydrates in a food to raise postprandial blood glucose levels. It is defined as the ratio of the area under the glycemic response curve (IAUC) of a food containing 50 grams of available carbohydrates to the IAUC of a reference food (glucose or white bread) containing the same amount of available carbohydrates.

[0167] From Table 3 and Appendix Figure 4 The test results show that the glycemic index (GI) of the 15LR25SP noodles prepared in Example 2 of this application was below 50 in the tests conducted on two volunteers. Compared with the control group sample, the GI was reduced by 50%, meeting the requirements for low glycemic index foods. Specifically, the GI of the 15LR25SP noodles prepared in Example 2 of this application by volunteer 1 was only 31, and the GI of the 15LR25SP noodles prepared in Example 2 of this application by volunteer 2 was 49.

[0168] The above description is merely a preferred embodiment of this application and is not intended to limit this application. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. A food composition, characterized in that, The food composition comprises: soy protein isolate, flour substitute, and flour; wherein the total mass percentage of the soy protein isolate and the flour substitute is not less than 40%.

2. The food composition according to claim 1, characterized in that, In the food composition, the mass ratio of the soy protein isolate to the flour substitute is (35-5):(5-35).

3. The food composition according to claim 1 or 2, characterized in that, The flour substitutes include at least one of whey protein isolate, lotus root starch, soybean, almond, and coconut. And / or, the protein content of the soy protein isolate is not less than 80%.

4. The food composition according to claim 3, characterized in that, The flour substitute includes lotus root starch.

5. The food composition according to claim 4, characterized in that, The food composition comprises the following components by weight percentage: 15% of the soy protein isolate, 25% of the lotus root powder, and 60% of the flour; Alternatively, the food composition may comprise the following components by weight percentage: 35% of the soy protein isolate, 5% of the lotus root powder, and 60% of the flour; Alternatively, the food composition may comprise the following components by weight percentage: 5% of the soy protein isolate, 35% of the lotus root powder, and 60% of the flour.

6. A method for preparing low glycemic index noodles, characterized in that, Includes the following steps: Weigh out the raw material components comprising the food composition as described in any one of claims 1 to 5, as well as eggs, lye solution and water; After mixing the raw material components, the mixture is homogenized, kneaded, allowed to stand, rolled out, and cut to obtain low glycemic index noodles.

7. The method for preparing low glycemic index noodles as described in claim 6, characterized in that, The raw material components, by mass parts, include 5 to 35 parts of soy protein isolate, 5 to 35 parts of flour substitute, 50 to 60 parts of flour, 20 to 30 parts of eggs, 1 to 2 parts of lye solution, and 10 to 20 parts of water; wherein the total mass parts of the soy protein isolate and the flour substitute are not less than 40 parts. And / or, the flour substitute includes at least one of whey protein isolate, lotus root starch, soybean, almond, and coconut.

8. The method for preparing low glycemic index noodles as described in claim 7, characterized in that, The raw material components, by mass parts, include 25 parts of soy protein isolate, 15 parts of lotus root powder, 60 parts of high-gluten wheat flour, 20 parts of eggs, 1 part of alkali solution, and 10 to 20 parts of water. Alternatively, the raw material components, by mass parts, include 35 parts of soy protein isolate, 5 parts of lotus root powder, 60 parts of high-gluten wheat flour, 20 parts of eggs, 1 part of alkali solution, and 10 to 20 parts of water. Alternatively, the raw material components, by mass parts, include 5 parts soy protein isolate, 35 parts lotus root powder, 60 parts high-gluten wheat flour, 20 parts eggs, 1 part lye solution, and 10 to 20 parts water.

9. The method for preparing low glycemic index noodles according to any one of claims 6 to 8, characterized in that, The rolling process includes: rolling the dough into a sheet with a rolling pin, folding the dough sheet 3 to 4 times, rotating it 90° each time, and then rolling out the folded dough sheet. And / or, after cutting the noodles, the raw noodles are steamed or dried to a moisture content of 10% to 12% to obtain dried noodles.

10. A low glycemic index noodle, characterized in that, The low glycemic index noodles are prepared using the preparation method described in any one of claims 6 to 9.

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