Low-gi multipurpose fish meal product and preparation method and application thereof

Abstract

The application belongs to the technical field of food processing, and particularly relates to a low GI multipurpose fish noodle product and a preparation method and application thereof. The low GI multipurpose fish noodle product comprises the following raw materials in parts by weight: 30-50 parts of composite coarse grain flour, 30-50 parts of boneless fish mince, 10-20 parts of starch, 5-10 parts of resistant dextrin, 3-8 parts of dietary fiber component, 0.1-0.5 parts of glutamine transaminase, and 1-3 parts of edible salt. The application strengthens the protein network through enzymatic cross-linking, combines three-stage heating gelatinization and low-temperature microwave vacuum drying processes, and the prepared product has a GI value of less than or equal to 55, low cooking loss rate and broken noodle rate, a tough and elastic taste, stable quality after secondary processing and freezing and thawing, and can be used in the fields of sugar control diet, weight management meal replacement and the like.

Description

Technical Field

[0001] This invention belongs to the technical field of food processing, specifically relating to a low-GI multipurpose fish noodle product and its preparation method and application. Background Technology

[0002] In recent years, with the improvement of living standards and changes in dietary structure, the incidence of chronic diseases such as diabetes, obesity, and metabolic syndrome has continued to rise. Consumers have placed higher demands on the health attributes of food, especially the ability to control blood sugar response. Fish noodles, usually made primarily from fish paste and starch, are popular among consumers due to their high quality animal protein, low fat content, and delicious, smooth texture. However, traditional fish noodle products often require the addition of large amounts of starch to achieve good shape retention and a chewy texture. This type of starch is digested and absorbed very quickly in the human body, leading to a rapid rise in postprandial blood sugar. The glycemic index (GI) value is usually higher than 70, which is clearly unsuitable for long-term consumption by diabetic patients, people with impaired glucose tolerance, and people who need to control their weight.

[0003] To improve this situation, some existing technologies have attempted to introduce whole grains or dietary fiber into fish noodles or noodle products. While these components can increase the dietary fiber content of the product to some extent and attempt to delay starch digestion through the physical filling effect of dietary fiber, due to the lack of systematic research on the synergistic effects between components and in-depth consideration of the low-GI mechanism, they often suffer from one problem at the expense of another. Simply adding whole grains can damage the gluten network structure, making the product prone to cloudy soup, breaking, and having a rough texture. On the other hand, simply adding dietary fiber is unlikely to significantly reduce the GI value to the low-GI standard of below 55, and its processing adaptability is poor, failing to meet diverse cooking needs. Moreover, existing technologies result in products with limited functionality and application scenarios. Most modified fish noodles are only suitable for boiling. Once they undergo secondary processing or are frozen, their internal structure is easily destroyed, leading to cloudy soup and mushy noodles. This not only results in the loss of edible quality but also the complete disappearance of its originally weak low-GI effect due to structural collapse.

[0004] Therefore, developing a fish noodle product that can maintain the traditional flavor and good processing performance of fish noodles, effectively meet the low GI standard, and has versatility in cooking has become a technical problem that urgently needs to be solved in this field. Summary of the Invention

[0005] To address the problems of existing technologies, this invention provides a low-GI multipurpose fish noodle product, its preparation method, and its applications. This invention utilizes a scientifically compounded blend of mixed grain flour, resistant dextrin, and dietary fiber components. It introduces glutamine transaminase to catalyze protein cross-linking, leverages the physical barrier formed by barley β-glucan and resistant dextrin to delay amylase contact with the substrate, and utilizes buckwheat flavonoids to inhibit digestive enzyme activity. The aim is to solve the problems that most existing modified fish noodles are only suitable for boiling, and that their internal structure easily collapses after secondary processing or freezing, resulting in cloudy broth and mushy noodles. Simultaneously, it avoids the loss of edible quality and the original weak low-GI effect due to structural disintegration.

[0006] The present invention provides a low-GI multipurpose fish noodle product comprising the following ingredients in parts by weight: 30-50 parts of compound grain powder, 30-50 parts of boneless minced fish, 10-20 parts of starch, 5-10 parts of resistant dextrin, 3-8 parts of dietary fiber, 0.1-0.5 parts of transglutaminase, and 1-3 parts of edible salt. The low-GI multipurpose fish noodle product utilizes the synergistic effect of the compound grain powder, resistant dextrin, and dietary fiber to form a physical barrier within the fish noodles, slowing down the hydrolysis rate of starch molecules by amylase. The transglutaminase catalyzes the cross-linking of fish protein and grain protein, thereby enhancing the gluten network structure.

[0007] Preferably, the low-GI multipurpose fish noodle product further includes the following ingredients in parts by weight: 0.5-1.5 parts modified soybean lecithin and 0.8-2 parts glyceryl monostearate. The modified soybean lecithin promotes uniform mixing of fish fat and grain components, preventing cloudy broth or sticky surface during cooking. The glyceryl monostearate forms a complex with amylose, delaying starch retrogradation and inhibiting excessive gelatinization during cooking, thus reducing starch digestibility.

[0008] Preferably, the compound grain powder comprises barley flour, chickpea flour, and buckwheat flour, and the mass percentage of barley flour in the compound grain powder is not less than 40% and not more than 60%; for example, the mass ratio of barley flour, chickpea flour, and buckwheat flour is 5:3:2. The chickpea flour is used to neutralize the rough texture of the grains and provide slow-release energy; the buckwheat flour is used to inhibit the activity of α-amylase and α-glucosidase, reducing the blood glucose peak after the fish noodle product is digested and absorbed by the human body; the compound grain powder ensures the presence of fish flavor in the fish noodle product and avoids an overpowering grain flavor that would reduce the product's palatability.

[0009] And / or, the particle size of the composite grain powder is 80-120 mesh.

[0010] And / or, the boneless fish paste is freshwater fish paste or saltwater fish paste; the fish species include, but are not limited to, grass carp, silver carp, cod or golden threadfin bream, and the fish paste has been treated by rinsing process before use to remove some water-soluble protein, pigment and fat from the fish meat.

[0011] And / or, the dietary fiber component is one or a combination of two or more of oat β-glucan, inulin, and soybean dietary fiber.

[0012] Preferably, the method for preparing the boneless fish paste includes the following steps:

[0013] (1) Collect the fish meat and soak and stir it in alkaline deionized water, and discard the upper rinsing liquid to obtain pre-treated boneless fish meat paste; (2) Dehydrate the pretreated boneless fish paste to obtain boneless fish paste.

[0014] Preferably, the method for preparing the boneless fish paste includes the following steps: (1) Collect fish meat and soak and stir it in alkaline deionized water at 4-10℃ and pH=7.5-8.5 (the mass ratio of fish paste to alkaline deionized water is 1:4-6). After standing, discard the upper rinsing liquid. Repeat 2-3 times to remove some water-soluble sarcoplasmic proteins, hemoglobin, pigments and residual fat from the fish meat to obtain pretreated boneless fish paste. (2) Dehydrate the pretreated boneless fish paste and control the moisture content of the fish paste after dehydration to 78-82% to obtain boneless fish paste.

[0015] Based on the same technical concept, another aspect of the present invention is to provide a method for preparing the aforementioned low-GI multipurpose fish noodle product, the method comprising the following steps: (S1) Grind and sieve highland barley, chickpeas and buckwheat separately, then mix them evenly to obtain compound grain powder; mix resistant dextrin and dietary fiber components to obtain dry powder additive; (S2) Mix boneless fish meat paste with edible salt and pound it, then add compound grain powder, starch and the dry powder additive and mix them together. Finally, add transglutaminase and continue stirring to obtain a batter. (S3) The batter is left to stand and mature, and then extruded and gelatinized in sequence to obtain gelatinized fish noodles; (S4) After cooling the gelatinized fish noodles, dry them to obtain the low-GI multipurpose fish noodle product (moisture content less than 12%).

[0016] It should be noted that the final form of the low-GI multipurpose fish noodle product can be diverse, including but not limited to straight noodles, butterfly-shaped pasta sheets, macaroni-like granules, or rice-grain-like forms.

[0017] Preferably, in step (S2), boneless fish paste is mixed with edible salt and pounded, with the pounding temperature controlled below 10°C and the pounding time being 15-25 minutes; then, compound grain powder, starch and the dry powder additive are added and mixed, with the mixing temperature controlled below 15°C; finally, transglutaminase is added and stirring is continued for 3-5 minutes to obtain a batter.

[0018] Preferably, in step (S3), the batter is allowed to stand and mature at 0-4°C for 2-4 hours. During this process, transglutaminase catalyzes covalent cross-linking reactions within and between protein molecules to form ε-lysine isopeptide bonds, which enhance the network structure. Then, the batter is first extruded and shaped at 0.2-0.5 MPa, and then subjected to three-stage heating and gelatinization to fully gelatinize the starch while fixing the protein network structure, thus obtaining gelatinized fish noodles. And / or, the three-stage heating and gelatinization method is as follows: First step: Heat the temperature to 65-75℃ and maintain it for 2 minutes to activate the residual activity of transglutaminase and further enhance cross-linking; Second step: Heat the temperature to 85-90℃ and maintain it for 3 minutes to preliminarily gelatinize and set the starch on the surface of the fish. Third stage: Finally, heat the temperature to 95-100℃ and maintain it for 3 minutes to ensure complete gelatinization of the starch in the middle layer.

[0019] Preferably, in step (S4), the cooled gelatinized fish noodles are dried under conditions of vacuum of -0.06 to -0.08 MPa, microwave power of 2-4 W / g, and temperature of 45-55°C. Under this negative pressure environment, combined with a microwave power density of 2-4 W / g, the moisture inside the material can quickly absorb microwave energy and vaporize at a low temperature of 45-55°C, forming a pressure gradient that migrates rapidly from the inside out. This results in a uniform microporous network inside the fish noodles. The low-temperature drying environment avoids the thermal degradation of flavonoids in buckwheat. By strictly controlling the drying temperature below 55°C, the retention rate of flavonoids can reach 90%. The retained active ingredients can continuously inhibit α-amylase and α-glucosidase in the human body, synergistically reducing the rate of starch digestion and absorption.

[0020] Based on the same technical concept, another aspect of the present invention is to provide the application of the aforementioned low-GI multipurpose fish noodle product in the preparation of dietary substitutes for diabetic patients, meal replacements for weight control in obese individuals, or slow-release energy foods for athletes.

[0021] The beneficial effects of this invention are as follows: 1. By scientifically compounding specific proportions of mixed grain powder, resistant dextrin, and dietary fiber components, and introducing transglutaminase to catalyze protein cross-linking, barley β-glucan and resistant dextrin form a physical barrier to delay amylase contact, while buckwheat flavonoids inhibit digestive enzyme activity; the dense protein network formed by enzymatic cross-linking tightly wraps the starch granules, further restricting their gelatinization and enzymatic hydrolysis from a spatial structure perspective. The fish noodle products made with this formula have a GI value ≤55, a cooking loss rate of less than 8%, and a breakage rate of less than 5%. While ensuring the core function of low GI, the product is given a chewy texture comparable to pure fish noodles, successfully solving the technical contradiction of difficult shaping and poor taste caused by the addition of mixed grains. 2. In terms of preparation process, this technical solution achieves a synergistic improvement through three-stage temperature-controlled cooking: 65-75℃ activation of enzyme cross-linking, 85-90℃ surface shaping, and 95-100℃ central gelatinization, combined with low-temperature microwave vacuum drying at 45-55℃ with a vacuum degree of -0.06~-0.08MPa. The three-stage temperature control not only ensures precise control over the degree of starch gelatinization, avoiding excessive gelatinization that leads to an increase in GI, but also further strengthens the protein network structure. Microwave vacuum drying, while forming a porous and loose structure and shortening the rehydration time to 4-6 minutes, increases the retention rate of buckwheat flavonoid active substances to over 90%, ensuring that functional factors continue to exert their enzyme-inhibiting effects in the final product. It can be widely used in areas such as diabetic supplementary diets, weight control meal replacements, sustained-release energy foods for athletes, and frozen prepared foods. Even after secondary processing such as cooking and microwave reheating, it can still maintain low GI characteristics and excellent taste, demonstrating excellent processing adaptability and broad application prospects. Detailed Implementation

[0022] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be described in detail below. Obviously, the described embodiments are merely some embodiments of this invention, and not all embodiments. Based on the embodiments of this invention, all other implementation methods obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0023] Example 1 This embodiment provides a method for preparing a low-GI multipurpose fish noodle product, the method comprising the following steps: (I) Preparation of boneless fish paste (I-1) Collect the meat of grass carp and silver carp (mass ratio 1:1) and soak and stir it in alkaline deionized water at 4℃ and pH=7.5 (mass ratio of fish paste to alkaline deionized water is 1:4). After standing, discard the upper rinsing liquid. Repeat twice to remove some water-soluble sarcoplasmic protein, hemoglobin, pigments and residual fat from the fish meat to obtain pre-treated boneless fish paste. (I-2) Dehydrate the pretreated boneless fish paste and control the moisture content of the fish paste after dehydration to 78% to obtain boneless fish paste.

[0024] (II) Preparation of low-GI multipurpose fish noodle products (II-1) Grind 150g of highland barley, 90g of chickpeas and 60g of tartary buckwheat into powders through an 80-mesh sieve, and then mix them evenly to obtain a compound grain powder; mix 50g of resistant dextrin and 30g of dietary fiber component (oat β-glucan) to obtain a dry powder additive. (II-2) Mix 300g of boneless fish paste with 10g of salt and pound it, keeping the pounding temperature below 10℃ for 15 minutes; then add 300g of compound grain powder, 100g of starch and 80g of dry powder additives and mix them, keeping the mixing temperature below 15℃; finally add 1g of transglutaminase and continue stirring for 3 minutes to obtain a batter. (II-3) The batter is left to stand at 0°C for 2 hours to mature, then extruded and shaped at 0.2 MPa, followed by a three-stage heating gelatinization process to fully gelatinize the starch and fix the protein network structure, thus obtaining gelatinized fish noodles; the three-stage heating gelatinization process is as follows: First step: Heat the temperature to 65℃ and maintain it for 2 minutes to activate the residual activity of transglutaminase and further enhance cross-linking; Second step: Heat the temperature to 85℃ and maintain it for 3 minutes to preliminarily gelatinize and set the starch on the surface of the fish. Third stage: Finally, heat the temperature to 95℃ and maintain it for 3 minutes to ensure complete gelatinization of the starch in the middle layer; (II-4) The cooled gelatinized fish noodles are dried under the conditions of vacuum degree of -0.06MPa, microwave power of 2W / g and temperature of 45℃ to obtain the low-GI multipurpose fish noodle product.

[0025] Example 2 This embodiment provides a method for preparing a low-GI multipurpose fish noodle product, the method comprising the following steps: (I) Preparation of boneless fish paste (I-1) Collect the meat of grass carp, silver carp and cod (mass ratio of 1:1:1) and soak and stir it in alkaline deionized water at 6℃ and pH=8.5 (mass ratio of fish paste to alkaline deionized water is 1:5). After standing, discard the upper rinsing liquid. Repeat 3 times to remove some water-soluble sarcoplasmic protein, hemoglobin, pigments and residual fat from the fish meat to obtain pre-treated boneless fish paste. (I-2) Dehydrate the pretreated boneless fish paste and control the moisture content of the fish paste after dehydration to 80% to obtain boneless fish paste.

[0026] (II) Preparation of low-GI multipurpose fish noodle products (II-1) Grind 200g of highland barley, 120g of chickpeas and 80g of buckwheat into powders through a 100-mesh sieve, and then mix them evenly to obtain a compound grain powder; mix 80g of resistant dextrin and 50g of dietary fiber components (oat β-glucan and inulin in a mass ratio of 1:1) to obtain a dry powder additive. (II-2) Mix 400g of boneless fish paste with 20g of salt and pound it, keeping the pounding temperature below 10℃ for 20 minutes; then add 400g of compound grain powder, 150g of starch and 130g of dry powder additives and mix them, keeping the mixing temperature below 15℃; finally add 3g of transglutaminase, 10g of modified soybean lecithin and 15g of glyceryl monostearate and continue stirring for 4 minutes to obtain a batter; (II-3) The batter is left to stand at 2°C for 3 hours to mature, then extruded and shaped at 0.4 MPa, followed by a three-stage heating gelatinization process to fully gelatinize the starch and fix the protein network structure, resulting in gelatinized fish noodles; the three-stage heating gelatinization process is as follows: First step: Heat the temperature to 70℃ and maintain it for 2 minutes to activate the residual activity of transglutaminase and further enhance cross-linking; Second step: Heat the temperature to 88℃ and maintain it for 3 minutes to preliminarily gelatinize and set the starch on the surface of the fish. Third stage: Finally, heat the temperature to 98℃ and maintain it for 3 minutes to ensure complete gelatinization of the starch in the middle layer; (II-4) The cooled gelatinized fish noodles are dried under the conditions of vacuum degree of -0.07MPa, microwave power of 3W / g and temperature of 50℃ to obtain the low-GI multipurpose fish noodle product.

[0027] Example 3 This embodiment provides a method for preparing a low-GI multipurpose fish noodle product, the method comprising the following steps: (I) Preparation of boneless fish paste (I-1) Collect the meat of grass carp, silver carp, cod and golden threadfin bream (mass ratio of 1:1:1:1) and soak and stir in alkaline deionized water at 10℃ and pH=8 (mass ratio of fish paste to alkaline deionized water is 1:6). After standing, discard the upper rinsing liquid. Repeat 3 times to remove some water-soluble sarcoplasmic protein, hemoglobin, pigments and residual fat from the fish meat to obtain pre-treated boneless fish paste. (I-2) Dehydrate the pretreated boneless fish paste and control the moisture content of the fish paste after dehydration to 82% to obtain boneless fish paste.

[0028] (II) Preparation of low-GI multipurpose fish noodle products (II-1) Grind 250g of highland barley, 150g of chickpeas and 100g of tartary buckwheat into powder through a 120-mesh sieve, and then mix them evenly to obtain a compound grain powder; mix 100g of resistant dextrin and 80g of dietary fiber component (oat β-glucan) to obtain a dry powder additive. (II-2) Mix 500g of boneless fish paste with 30g of salt and pound it, keeping the pounding temperature below 10℃ for 25 minutes; then add 500g of compound grain powder, 200g of starch and 180g of dry powder additives and mix them, keeping the mixing temperature below 15℃; finally add 5g of transglutaminase and continue stirring for 5 minutes to obtain a batter. (II-3) The batter is left to stand at 4°C for 4 hours to mature, then extruded and shaped at 0.5 MPa, followed by a three-stage heating gelatinization process to fully gelatinize the starch while fixing the protein network structure, resulting in gelatinized fish noodles; the three-stage heating gelatinization process is as follows: First step: Heat the temperature to 75℃ and maintain it for 2 minutes to activate the residual activity of transglutaminase and further enhance cross-linking; Second step: Heat the temperature to 90℃ and maintain it for 3 minutes to pre-gelatinize and set the starch on the surface of the fish. Third step: Finally, heat the temperature to 100℃ and maintain it for 2 minutes to ensure complete gelatinization of the starch in the middle layer; (II-4) The cooled gelatinized fish noodles are dried under the conditions of vacuum degree of -0.08MPa, microwave power of 4W / g and temperature of 55℃ to obtain the low-GI multipurpose fish noodle product.

[0029] Comparison Example Based on embodiments 1-3 of this technical solution, the inventors conducted parameter comparison experiments with the prior art (comparative examples), and identified comparative examples 1-3 in the prior art as comparisons. The specific experimental comparison results are shown below: Compare with Example 1 (traditional starch fish noodles): Technical source: Chinese patent document with publication number CN111955680A; Technical Solution Description: This prior art discloses a method for preparing traditional starch-based fish noodles. The formula mainly consists of fish paste and composite starch in a certain proportion. The composite starch includes one or more combinations of corn starch, tapioca starch, and sweet potato starch. During preparation, the starch is gelatinized and shaped using frictional heating in a single-screw extruder. Then, an aging process separates the noodles, ultimately yielding the fish noodle product. This technical solution uses starch as the main filler material and aims to improve the shapeability and texture of fish noodles through the compounding of multiple types of starch.

[0030] Technical limitations: This existing technology does not incorporate whole grain components or functional dietary fiber, and the starch content in the products is typically over 50%, classifying them as typical high-GI foods. Its core focus is on processing efficiency, product uniformity, and shelf-life extension (12-36 months), without addressing glycemic index control or the addition of functional health factors, thus failing to meet the dietary needs of diabetic patients and those controlling their blood sugar.

[0031] Compare with Example 2 (ordinary mixed grain fish noodles): Technical Solution Description: Commercially available multigrain-modified fish noodles or multigrain noodle products typically use a single or low proportion of multigrain flour (such as buckwheat flour or oat flour at 10-20%) to partially replace starch, aiming to increase dietary fiber content and impart a multigrain flavor. These products often lack systematic optimization of the multigrain ratio, have insufficient proportions of high-β-glucan-content ingredients such as highland barley, and do not add functional components such as resistant dextrin to enhance the blood sugar-lowering effect.

[0032] Technical limitations: Due to the low proportion of whole grains added and the lack of synergistic design of components, the GI value is usually between 60 and 70, which can only reach the medium GI level and cannot meet the low GI standard (GI≤55). At the same time, simple whole grain substitution leads to the dilution of gluten network, resulting in a high loss rate during steaming and cooking, a rough texture, and difficulty in balancing health functions and eating quality.

[0033] Comparative Example 3 (enzyme-free cross-linking process): Technical Solution Description: Current fish noodle or mixed grain noodle preparation processes mostly employ traditional physical mixing and thermal gelatinization molding techniques. These rely on starch gelatinization and protein thermal denaturation to form a gel network, without introducing transglutaminase for enzymatic cross-linking enhancement. Product shaping primarily depends on the gelling effect of starch and limited protein network support.

[0034] Technical limitations: The lack of enzymatic cross-linking results in a less dense protein network structure, limiting its ability to encapsulate starch granules. During cooking, starch easily absorbs water, swells, and dissolves from the network gaps, leading to high cooking losses (typically >9%), increased breakage rate, and cloudy broth. Furthermore, the loose network structure makes starch more readily accessible to digestive enzymes, resulting in a higher actual GI value for the product compared to enzymatically cross-linked products with the same formulation, thus failing to fully realize the potential benefits of a low-GI formula.

[0035] Table 1 Comparison of parameters between the examples and the control examples

[0036] Table 2 Comparison of Parameter Test Results between Examples and Control Examples

[0037] Table 3. Parameter Test Method Description

[0038] Referring to Tables 1-3, the comparative test results of Examples 1-3 and Control Examples 1-3 show that the GI value of the examples is stably controlled between 44 and 48, which is much lower than that of traditional starch fish noodles (Control Example 1, GI value 82) and ordinary mixed grain fish noodles (Control Example 2, GI value 68), reaching the internationally recognized low-GI food standard. This is due to the synergistic effect of compound mixed grain powder (barley content ≥40%), resistant dextrin and dietary fiber in this invention, as well as the inhibitory effect of buckwheat flavonoids on digestive enzymes. It is particularly noteworthy that when the amount of resistant dextrin added is increased to 10 parts, the GI value of Example 3 can be further reduced to 44, and the blood sugar lowering effect is significantly enhanced.

[0039] In terms of texture and processing performance, the cooking loss rate (5.8-7.2%) and breakage rate (3.2-4.5%) of the examples were significantly better than those of Control Examples 1 and 2, which is attributed to the dense network structure formed by protein cross-linking catalyzed by transglutaminase. Control Example 3 (without enzyme cross-linking) had a cooking loss rate as high as 9.8% and a breakage rate of 6.9%, fully demonstrating the key role of the enzyme cross-linking process in strengthening the gluten network and improving processing adaptability. Meanwhile, the sensory scores of the examples (88-94 points) far exceeded those of the control examples, indicating that this technical solution successfully solved the problem of rough texture caused by the addition of whole grains, achieving a balance between low GI and excellent taste.

[0040] Regarding the retention of functional components and application adaptability, the microwave vacuum drying example achieved a flavonoid retention rate of 88-93%, while the control example using conventional hot air drying only achieved a retention rate of 62%, demonstrating the protective effect of low-temperature drying on heat-sensitive active ingredients such as buckwheat flavonoids. The rehydration time of the examples was shortened to 4.5-5.5 minutes, significantly better than the 7-8 minutes of the control example, thanks to the porous and loose structure formed by microwave vacuum drying. In summary, this technical solution, through systematic innovation in formulation and process, comprehensively surpasses existing technologies in terms of low-GI performance, textural quality, retention of functional components, and processing adaptability, demonstrating significant technological advancement and industrial application value.

[0041] By scientifically compounding specific proportions of mixed grain powder, resistant dextrin, and dietary fiber components, and introducing glutamine transaminase to catalyze protein cross-linking, barley β-glucan and resistant dextrin form a physical barrier to delay amylase contact, while buckwheat flavonoids inhibit digestive enzyme activity. The dense protein network formed by enzymatic cross-linking tightly wraps the starch granules, further restricting their gelatinization and enzymatic hydrolysis from a spatial structure perspective. The fish noodle products made with this formula have a GI value ≤55, a cooking loss rate of less than 8%, and a breakage rate of less than 5%. While ensuring the core function of low GI, the product is given a chewy texture comparable to pure fish noodles, successfully solving the technical contradiction of difficult shaping and poor taste caused by the addition of mixed grains. In terms of preparation process, this technical solution achieves a synergistic improvement through three-stage temperature-controlled cooking: 65-75℃ activation of enzyme cross-linking, 85-90℃ surface shaping, and 95-100℃ central gelatinization, combined with low-temperature microwave vacuum drying at 45-55℃ with a vacuum degree of -0.06~-0.08MPa. The three-stage temperature control not only ensures precise control over the degree of starch gelatinization, avoiding excessive gelatinization that leads to an increased GI, but also further strengthens the protein network structure. Microwave vacuum drying, while forming a porous and loose structure and shortening the rehydration time to 4-6 minutes, increases the retention rate of buckwheat flavonoid active substances to over 90%, ensuring that functional factors continue to exert their enzyme-inhibiting effects in the final product. It can be widely used in areas such as diabetic supplementary diets, weight control meal replacements, sustained-release energy foods for athletes, and frozen prepared foods. Even after secondary processing such as cooking and microwave reheating, it can still maintain low GI characteristics and excellent taste, demonstrating excellent processing adaptability and broad application prospects.

[0042] The starch digestion rate of the example within 30 minutes (28.6-32.5%) was significantly lower than that of Control Example 1 (58.3%) and Control Example 2 (45.7%), while the resistant starch content (8.2-10.5%) was much higher than that of Control Example 1 (2.3%). This demonstrates that the present technical solution effectively encapsulates starch granules through a dense protein network catalyzed by transglutaminase, and, combined with the indigestible properties of resistant dextrin, delays the enzymatic hydrolysis of starch from both kinetic and thermodynamic perspectives. Although the formulation of Control Example 3 (without enzyme cross-linking) was similar, the starch digestion rate (38.4%) was still higher than that of the example, further confirming the key role of enzyme cross-linking in constructing a physical barrier.

[0043] The gel strength (385-445 g·cm) and chewiness (42.5-48.2 mJ) of the example were significantly better than those of the control example, while the surface tackiness (14.8-18.6 g·sec) was lower than that of the control example, indicating that this product has both elastic and chewy texture and a refreshing, non-sticky mouthfeel. This is due to the precise control of the gelatinization process by the three-stage cooking process and the effective binding of moisture by the enzyme cross-linking network. Control Example 2, due to an improper proportion of mixed grains and lack of enzyme fortification, had significantly lower gel strength (292 g·cm) and chewiness (35.4 mJ), and a rough, gritty mouthfeel.

[0044] The rancidity values ​​of the examples after 30 days of storage (0.21-0.28 mg / kg) were significantly lower than those of Control Example 1 (0.56 mg / kg), and the freeze-thaw stability (water separation rate 5.2-6.8%) and textural stability (hardness change rate 9.2-12.5%) were both superior to those of the Control Example. Meanwhile, the antioxidant activity of the examples (DPPH scavenging rate 32.5-38.6%) was much higher than that of Control Example 1 (8.2%) and Control Example 2 (18.5%), demonstrating the good protection of active ingredients such as buckwheat flavonoids by microwave vacuum drying. Although Control Example 3 contained buckwheat in its formulation, it lacked the network looseness caused by enzymatic cross-linking, resulting in significant textural changes after freeze-thaw (hardness change rate 17.5%).

[0045] The turbidity of the cooking broth in the examples (21.3-28.5 NTU) was significantly lower than that of Control Example 1 (68.7 NTU) and Control Example 2 (52.4 NTU), indicating that less starch and protein dissolved during the cooking process, resulting in a clear broth. This is attributed to the emulsifying effect of the modified soybean lecithin and the encapsulation effect of the enzyme cross-linking network, enabling the product to be suitable for complex cooking scenarios such as long-term boiling in hot pot and stir-frying without easily becoming mushy, demonstrating excellent versatility.

[0046] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A low-GI multipurpose fish noodle product, characterized in that, The ingredients include the following parts by weight: 30-50 parts of compound grain powder, 30-50 parts of boneless fish paste, 10-20 parts of starch, 5-10 parts of resistant dextrin, 3-8 parts of dietary fiber, 0.1-0.5 parts of transglutaminase, and 1-3 parts of edible salt.

2. The low-GI multipurpose fish noodle product according to claim 1, characterized in that, It also includes the following raw materials in parts by weight: 0.5-1.5 parts modified soybean lecithin and 0.8-2 parts glyceryl monostearate.

3. The low-GI multipurpose fish noodle product according to claim 1 or 2, characterized in that, The compound grain powder comprises barley flour, chickpea flour, and buckwheat flour, and the mass percentage of barley flour in the compound grain powder is not less than 40% and not more than 60%. And / or, the particle size of the composite grain powder is 80-120 mesh; And / or, the boneless fish paste is freshwater fish paste or saltwater fish paste; And / or, the dietary fiber component is one or a combination of two or more of oat β-glucan, inulin, and soybean dietary fiber.

4. The low-GI multipurpose fish noodle product according to claim 1 or 2, characterized in that, The method for preparing the boneless fish paste includes the following steps: (1) Collect the fish meat and soak and stir it in alkaline deionized water, and discard the upper rinsing liquid to obtain pre-treated boneless fish meat paste; (2) Dehydrate the pretreated boneless fish paste to obtain boneless fish paste.

5. The low-GI multipurpose fish noodle product according to claim 4, characterized in that, The method for preparing the boneless fish paste includes the following steps: (1) Collect the fish meat and soak and stir it in alkaline deionized water at 4-10℃ and pH=7.5-8.

5. After standing, discard the upper rinsing liquid; repeat 2-3 times to obtain pre-treated boneless fish meat paste. (2) Dehydrate the pretreated boneless fish paste and control the moisture content of the fish paste after dehydration to 78-82% to obtain boneless fish paste.

6. The method for preparing the low-GI multipurpose fish noodle product according to any one of claims 1-5, characterized in that, The preparation method includes the following steps: (S1) Grind and sieve highland barley, chickpeas and buckwheat separately, then mix them evenly to obtain compound grain powder; mix resistant dextrin and dietary fiber components to obtain dry powder additive; (S2) Mix boneless fish meat paste with edible salt and pound it, then add compound grain powder, starch and the dry powder additive and mix them together. Finally, add transglutaminase and continue stirring to obtain a batter. Alternatively, mix boneless fish paste with salt and pound it, then add compound grain powder, starch and the dry powder additives and mix them together. Finally, add transglutaminase, modified soybean lecithin and glyceryl monostearate and continue stirring to obtain a batter. (S3) The batter is left to stand and mature, and then extruded and gelatinized in sequence to obtain gelatinized fish noodles; (S4) The gelatinized fish noodles are cooled and dried to obtain the low-GI multipurpose fish noodle product.

7. The method for preparing the low-GI multipurpose fish noodle product according to claim 6, characterized in that, In step (S2), boneless fish paste is mixed with salt and pounded, with the pounding temperature controlled below 10°C and the pounding time being 15-25 minutes; then, compound grain powder, starch and the dry powder additive are added and mixed, with the mixing temperature controlled below 15°C; finally, transglutaminase is added and stirring is continued for 3-5 minutes to obtain a batter.

8. The method for preparing the low-GI multipurpose fish noodle product according to claim 6, characterized in that, In step (S3), the batter is left to stand and mature at 0-4℃ for 2-4 hours, then extruded and shaped at 0.2-0.5MPa, and then subjected to three-stage heating and gelatinization to obtain gelatinized fish noodles; And / or, the three-stage heating and gelatinization method is as follows: First, heat the temperature to 65-75℃ and maintain it for 2 minutes; then heat the temperature to 85-90℃ and maintain it for 3 minutes; finally, heat the temperature to 95-100℃ and maintain it for 3 minutes.

9. The method for preparing the low-GI multipurpose fish noodle product according to claim 6, characterized in that, In step (S4), the cooled gelatinized fish noodles are dried under the conditions of vacuum degree of -0.06~-0.08MPa, microwave power of 2-4W / g, and temperature of 45-55℃.

10. The use of the low-GI multipurpose fish noodle product according to any one of claims 1-5 in the preparation of dietary substitutes for diabetic patients, meal replacements for weight control in obese individuals, or slow-release energy foods for athletes.

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