Low-gi instant spicy powder and preparation method thereof

Abstract

The application discloses a low-GI instant spicy hot pot and a preparation method thereof, a mass ratio of a powder cake and a seasoning bag is 10:3-5, and raw material components in the powder cake are as follows: 30-45 parts of high-straight-chain sweet potato starch, 15-25 parts of RS2+RS3 type composite resistant starch, 5-10 parts of polymorphic resistant starch, 3-8 parts of konjac glucomannan and 4-10 parts of modified composite vegetable protein; and a mass ratio of an oil bag, a powder bag and a freeze-dried vegetable bag in the seasoning bag is 3:4:3. Through synergistic compounding of the high-straight-chain sweet potato starch, the RS2+RS3 type composite resistant starch and the polymorphic resistant starch, in combination with an enzymatic-ultrasonic synergistic modification process and a two-stage low-temperature aging process, starch molecular structures in the vermicelli are rearranged and combined to reduce heat energy, and low-GI raw materials are synergistically matched, so that the GI value of the spicy hot pot is stably controlled below 45, the low-GI food standard (GI<=55) is met, and the technical problem of a high GI value of traditional spicy hot pot is solved.

Description

Technical Field

[0001] This application relates to the field of food processing technology, and in particular to a low-GI instant hot and sour rice noodle and its preparation method. Background Technology

[0002] With the popularization of healthy eating concepts, low-GI (Glycemic Index) foods are gradually becoming a new favorite in the market due to their physiological effects such as helping to stabilize blood sugar and prolong the feeling of fullness.

[0003] Traditional hot and sour rice noodles are mostly made from high-starch potato vermicelli, which are deep-fried at high temperatures or processed with alum. Not only is the GI value high (usually ≥70), but there is also nutrient loss and potential health risks.

[0004] Although some low-GI instant rice noodle products have appeared on the market, most of them achieve the lower GI value by simply replacing starch raw materials. This results in problems such as poor stability of resistant starch, hard texture, and the presence of synthetic preservatives or high sugar content in the flavoring. Summary of the Invention

[0005] The main purpose of this application is to provide a low-GI instant hot and sour rice noodle and its preparation method, aiming to solve the technical problems of existing low-GI instant rice noodle products, such as poor stability of resistant starch, hard texture, and the presence of synthetic preservatives or high sugar content in the seasoning.

[0006] To achieve the above objectives, this application provides a low-GI convenient hot and sour rice noodle, comprising a rice noodle cake and a seasoning packet, wherein the mass ratio of the rice noodle cake to the seasoning packet is 10:3-5, and the rice noodle cake is composed of the following raw materials in parts by weight: 30-45 parts of high amylose sweet potato starch, 15-25 parts of RS2+RS3 type composite resistant starch, 5-10 parts of polycrystalline resistant starch, 3-8 parts of konjac glucomannan, and 4-10 parts of modified composite plant protein; The seasoning packet includes an oil packet, a powder packet, and a freeze-dried vegetable packet, wherein the mass ratio of the oil packet, the powder packet, and the freeze-dried vegetable packet is 3:4:3.

[0007] Optionally, the high amylose sweet potato starch has an amylose content of ≥35%; the mass ratio of RS2-type resistant starch to RS3-type resistant starch in the RS2+RS3 type composite resistant starch is 2:1-3:1; and the purity of the konjac glucomannan is ≥90%.

[0008] Optionally, the modified composite plant protein includes soy protein isolate and pea protein, wherein the mass ratio of soy protein isolate to pea protein is 3:2.

[0009] Optionally, the components and corresponding weight parts of the oil packet, powder packet, and vegetable packet in the seasoning packet are as follows: The oil packet, by weight, comprises 18-22 parts olive oil, 9-11 parts flaxseed oil, 0.1-0.3 parts phytosterols, and 0.05-0.1 parts compound antioxidants; The powder packet, by weight, includes 4.3-8.7 parts of basic seasoning, 2.5-4 parts of apple cider vinegar powder / fermented rice vinegar powder, 2.5-4 parts of xylitol, 2.5-4 parts of fructooligosaccharides, and 0.2-0.5 parts of food-grade chitosan oligosaccharides. The vegetable package, by weight, includes 1.5-2.5 parts carrots, 1.5-2.5 parts leafy greens, 0.8-1.2 parts wood ear mushrooms, and 0.8-1.2 parts kelp.

[0010] Optionally, the compound antioxidant includes rosemary extract and tea polyphenols, wherein the mass ratio of rosemary extract to tea polyphenols is 1:1; The basic seasonings, by weight, include 2-4 parts salt, 1.5-2.5 parts chili powder, 0.8-1.2 parts Sichuan peppercorn powder, and 1.5-2.5 parts light soy sauce powder.

[0011] Furthermore, to achieve the above objectives, this application also provides a method for preparing the aforementioned low-GI instant hot and sour rice noodles, comprising: Mix the starch raw materials according to the powder cake formula and pregelatinize them to obtain pregelatinized starch material; Take the specified weight of konjac glucomannan in the powder formula, add weakly acidic water, and stir to obtain konjac glucomannan colloid; Take the modified composite plant protein in the specified weight parts of the powder formula, add it to the konjac glucomannan colloid, and disperse it to obtain a protein-colloid mixture system; The pregelatinized starch material and the protein-colloid mixture were vacuum mixed, and α-amylase was added for enzymatic hydrolysis to obtain a low-GI suitable mixture. The low-GI adaptive slurry is extruded to obtain vermicelli blanks. The vermicelli blanks are then subjected to low-temperature retrogradation, stabilization, freeze-aging, drying, and cutting processes to obtain vermicelli cakes. According to the formula, the oil packet, powder packet, and freeze-dried vegetable packet were aseptically prepared and packaged to obtain the seasoning packet; The powder and seasoning are packaged in a sterile bag according to the specified ratio, filled with nitrogen, and then sealed with an oxygen absorber. After sterilization, the low-GI instant hot and sour powder is obtained.

[0012] Optionally, when the pregelatinized starch material and the protein-colloid mixture are vacuum mixed, the vacuum degree is -0.08MPa to -0.06MPa, the shear rate is 3000r / min to 4000r / min, and the mixing time is 15min to 20min; the amount of α-amylase added is 0.02-0.05% of the total mass of starch in the powder cake formula, the temperature for enzymatic hydrolysis is 55℃ to 60℃, and the hydrolysis time is 10min to 15min.

[0013] Optionally, the low-GI adaptive slurry is extruded using a segmented extrusion molding process, with the temperature gradient of each segment set as follows: feeding segment 60℃-70℃, compression segment 80℃-90℃, and molding segment 110℃-120℃.

[0014] Optionally, the vermicelli blanks are subjected to low-temperature retrogradation, stabilization, freeze-aging, drying, and cutting processes in sequence, specifically: A two-stage low-temperature aging process is adopted, in which the vermicelli blanks are subjected to a retrogradation treatment at a temperature of 1℃-4℃ for 12h-16h. After the retrogradation process is completed, the vermicelli blanks are transferred to a temperature of 0-1℃ for stabilization treatment for 8-10 hours; After stabilization, the vermicelli blanks are placed at -30℃ for freeze aging for 20-24 hours to obtain freeze-aged vermicelli blanks. The frozen and aged vermicelli blanks were subjected to hot air pre-drying treatment. The drying temperature was set to 60℃-70℃ and the drying time was 30min-40min to obtain pre-dried vermicelli blanks. The pre-dried vermicelli blanks are dried to reduce the moisture content to 10%-12% to obtain dried vermicelli. The dried vermicelli is fed into a cutting device and cut into vermicelli segments with a length of 15cm-20cm. Then it is transferred into a pressing device and pressed into vermicelli cakes of a specified shape and weight.

[0015] Optionally, the freeze-dried vegetable package is prepared by: washing carrots, green vegetables, wood ear fungus, and kelp, cutting them into 0.5cm-1cm particles, freeze-drying them at a temperature of -40℃-35℃ and a vacuum degree of 10Pa-15Pa for 8h-10h, and then packaging them into vegetable bags to obtain the freeze-dried vegetable package.

[0016] Compared with the prior art, this application has the following beneficial effects: The low-GI instant hot and sour rice noodles and their preparation method provided in this application, through the synergistic compounding of high amylose sweet potato starch, RS2+RS3 type composite resistant starch and polycrystalline resistant starch, combined with enzymatic-ultrasound synergistic modification and two-stage low-temperature aging processes, enable the GI value of the hot and sour rice noodles to be stably controlled below 45, which meets the low-GI food standard (GI≤55), and solves the technical problem of the high GI value of traditional hot and sour rice noodles; through the application of polycrystalline resistant starch, precise control of the degree of enzymatic hydrolysis and the two-stage low-temperature aging process, the rice noodle cake maintains a chewy and elastic texture, avoiding the common problems of low-GI foods such as hardness and dryness; The instant hot and sour rice noodles prepared in this application are cooked and shaped under high temperature and high pressure and then frozen at -30℃ for 20 hours, which causes the starch molecule structure in the noodles to rearrange and recombine to reduce heat energy and further reduce the GI value. Attached Figure Description

[0017] Figure 1 This is a flowchart illustrating the preparation of low-GI instant hot and sour powder in an embodiment of this application. Detailed Implementation

[0018] The technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of this application, and not all of the embodiments. Based on the embodiments of this application, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of this application.

[0019] GI stands for Glycemic Index, a classic indicator that measures the blood sugar response to food after a meal. Using glucose as a reference (with a GI value of 100), the GI value represents the relative rate and magnitude of blood sugar rise within 2 hours after consuming a food containing 50g of available carbohydrates. Simply put, the higher the GI value, the faster the food is digested and absorbed, and the more rapidly blood sugar rises; the lower the GI value, the slower carbohydrate breakdown, and the more gradual the blood sugar fluctuations. GI grading standards (general classification, based on the General Rules for Low GI Foods): Low-GI foods: GI < 55 are digested and absorbed slowly, with small post-meal blood sugar fluctuations and a strong feeling of fullness. They are suitable for long-term consumption by diabetic patients, people trying to lose weight, and people controlling their blood sugar. The rice noodles / rice sheets developed in this patent belong to this category. Medium GI foods (55≤GI≤70): These foods cause a moderate rise in blood sugar. They can be consumed normally by healthy individuals, but those trying to control their blood sugar should consume them in moderation. High GI foods: GI>70 carbohydrates are broken down quickly, causing blood sugar to spike in a short time, which can easily lead to a rebound in hunger and excessive calorie intake. They are not suitable for people with abnormal blood sugar or those trying to lose weight to consume in large quantities.

[0020] This application provides a low-GI instant hot and sour rice noodle, including a rice noodle cake and a seasoning packet. The mass ratio of the rice noodle cake to the seasoning packet is 10:3-5. The rice noodle cake is composed of the following raw materials in parts by weight: 30-45 parts of high amylose sweet potato starch, 15-25 parts of RS2+RS3 type composite resistant starch, 5-10 parts of polycrystalline resistant starch, 3-8 parts of konjac glucomannan, and 4-10 parts of modified composite plant protein.

[0021] The seasoning packet includes an oil packet, a powder packet, and a freeze-dried vegetable packet, with a weight ratio of 3:4:3. It should be noted that each component—oil packet, powder packet, and freeze-dried vegetable packet—is a separate unit of weight and does not share a weight basis with the powder compact.

[0022] Specifically, this embodiment limits the mass ratio of powder cake to seasoning packet to 10:3-5. This ensures that the low-GI characteristics of the powder cake are not diluted by excessive addition of seasoning packet, while guaranteeing sufficient seasoning flavor, thus balancing the "low-GI core" and "taste". The 10:3-5 ratio is an optimized golden ratio, with the powder cake making up the majority, fully leveraging its core advantages of low GI and high satiety; the seasoning packet is of a moderate proportion, neither too little resulting in bland flavor nor too much (such as high sugar or high fat) compromising the low-GI characteristics of the powder cake, while also adapting to the convenience of eating convenience foods. The amount of seasoning in each serving of powder cake achieves a balance between flavor and health.

[0023] High-amylose sweet potato starch is the core ingredient in rice noodle cakes, providing the carbohydrate base. Its high amylose content, due to its high amylose content (which is difficult for human digestive enzymes to break down), slows down the rise in blood sugar, a key factor in achieving its low-GI characteristics. It also imparts basic shape retention and chewiness to the rice noodle cakes. Using 30-45 parts high-amylose sweet potato starch ensures both good shape retention and a high proportion of amylose, laying the foundation for a low-GI profile. Compared to traditional starches, high-amylose sweet potato starch is better suited for blood sugar control and, being naturally sourced, aligns with the health food positioning.

[0024] RS2+RS3 type composite resistant starch is not easily digested and absorbed, does not raise blood sugar, and is a key component for enhancing low-GI characteristics. RS2 type resistant starch has strong heat resistance, is suitable for high-temperature processes such as extrusion and drying of starch cakes, and is not easily decomposed. RS3 type resistant starch is formed after starch retrogradation, which can further slow down the digestion rate. The combination of the two can achieve the dual effect of "high-temperature process stability and long-lasting low-GI effect". The RS2+RS3 type composite resistant starch is used in a ratio of 15-25 parts, which works synergistically with high amylose sweet potato starch to further reduce the GI value of starch cakes and avoid insufficient low-GI stability caused by single starch raw materials. At the same time, the proportion is lower than that of high amylose sweet potato starch, so that the starch cakes will not be too hard or dry due to excessive resistant starch, thus balancing low GI and taste.

[0025] Polycrystalline resistant starch is a customized modified resistant starch with a more stable crystalline structure (A+B+VII- type), stronger heat resistance and digestibility, which can further improve the low-GI stability of powder cakes, while improving the density and chewiness of the powder cakes, solving the industry problem of "hard texture" in low-GI foods. Polycrystalline resistant starch is added in small amounts of 5-10 parts, which can exert its dual function of "low-GI enhancement and texture optimization" without increasing raw material costs. Compared with single resistant starch, polycrystalline resistant starch can be adapted to the entire process of powder cake production (pregelatinization, extrusion, drying), avoiding the decomposition of resistant starch during processing and ensuring the stability of low-GI properties.

[0026] Polycrystalline resistant starch is prepared by plasma-activated water modulation. Specifically, high amylose corn starch is used as raw material, and plasma-activated water with pH 4.5-5.0 is used to modulate a high-concentration starch slurry. Pullulanase combined with ultrasound-assisted complexation technology is used to retain heat-resistant B-type crystals, and the amorphous regions are de-clustered and complexed with fatty acids. After cooling and crystallization, B+VI-type crystals are formed. After toughening treatment, A+B+VII-type crystals are obtained with a purity ≥65%.

[0027] Konjac glucomannan is a natural, water-soluble dietary fiber that forms a viscous colloid that coats starch granules, delaying the contact between starch-digesting enzymes and starch, thus further enhancing its low-GI properties. It also improves the elasticity and water-holding capacity of the powder, preventing it from becoming soggy and breaking after brewing, thus improving the texture. Furthermore, dietary fiber increases satiety, making it suitable for those controlling blood sugar or losing weight. A 3-8 part ratio of konjac glucomannan is used to form a sufficiently viscous colloid to coat the starch without making the powder too sticky and difficult to shape. Its natural properties align with the "additive-free, healthy" positioning, replacing traditional chemical thickeners and improving product safety.

[0028] Modified compound plant protein can supplement the protein nutrition of rice noodle cakes, solving the problem of "nutritional monotony" in traditional hot and sour rice noodles. After modification, the solubility of the compound plant protein is improved, and it can form a stable network structure with starch and konjac glucomannan, enhancing the toughness and elasticity of the rice noodle cakes and preventing them from being brittle and dry. At the same time, the plant protein is naturally sourced, making it suitable for vegetarians and health-conscious consumers. The modified compound plant protein is used in a ratio of 4-10 parts, which can provide sufficient protein without making the rice noodle cakes too hard due to excessive protein.

[0029] This embodiment limits the proportions of the oil packet, powder packet, and freeze-dried vegetable packet in the seasoning packet to ensure a balanced flavor. The oil packet, powder packet, and freeze-dried vegetable packet are in a 3:4:3 ratio, with a slightly higher proportion of powder packet to ensure a rich sour and spicy flavor. The oil packet has a moderate proportion, which provides the aroma and texture of oil without compromising the low-GI characteristics due to high fat content. The freeze-dried vegetable packet has a reasonable proportion, which supplements nutrition while increasing the crisp and tender texture when eating, achieving a triple balance of "flavor + nutrition + texture".

[0030] It should be noted that all raw materials, food additives, processing aids, etc. used in this application comply with the usage scope and limit requirements of category 06.07 of GB2760-2024 for instant rice and noodle products, and do not contain benzoic acid, sorbic acid, dehydroacetic acid, seaweed gum, or antibacterial fermentation components prohibited in starch products.

[0031] In other embodiments, the amylose content of the high amylose sweet potato starch is ≥35%; in the RS2+RS3 type composite resistant starch, the mass ratio of RS2 type resistant starch to RS3 type resistant starch is 2:1-3:1; and the purity of konjac glucomannan is ≥90%.

[0032] Specifically, the amylose content in high-amylose sweet potato starch is key to determining the starch digestibility. An amylose content of ≥35% ensures that the starch is not easily broken down by digestive enzymes, stabilizing the low-GI characteristics of the starch cake from the source. At the same time, a moderate amylose content prevents the starch cake from becoming too hard due to excessive content, thus balancing low GI and good texture. It is crucial to define a lower limit for the amylose content in high-amylose sweet potato starch to avoid exceeding the GI value due to insufficient amylose content, ensuring that the product meets low-GI food standards (GI≤55).

[0033] In RS2+RS3 type composite resistant starch, the mass ratio of RS2 type resistant starch to RS3 type resistant starch is 2:1-3:1. RS2 type resistant starch has strong heat resistance, is suitable for high-temperature extrusion and drying processes of powder cakes, is not easily decomposed, and can stably retain its low-GI characteristics during the process. RS3 type resistant starch is formed by starch retrogradation, has a lower digestion rate, and can further delay the rise in blood sugar. The two are compounded in a certain proportion to achieve a synergistic effect of "process stability and long-lasting low-GI". This embodiment uses a ratio of 2:1-3:1, with a higher proportion of RS2 type resistant starch to prioritize process stability, and an appropriate amount of RS3 type resistant starch to enhance the low-GI effect. The ratio can be adjusted to adapt to different process parameters, improving the flexibility and practicality of the formulation.

[0034] In this embodiment, the purity of konjac glucomannan is limited to ≥90%. The higher the purity, the stronger the water solubility, thickening and colloid-forming ability, which can more efficiently encapsulate starch particles, delay digestion and enhance low-GI characteristics. At the same time, high purity can avoid impurities from affecting the taste and shaping effect of the powder cake, and improve the consistency of product quality.

[0035] In other embodiments, the modified composite plant protein includes soy protein isolate and pea protein, with a mass ratio of soy protein isolate to pea protein of 3:2.

[0036] Specifically, in this embodiment, the modified compound plant protein is limited to a ratio of soy protein isolate to pea protein of 3:2. The higher proportion of soy protein isolate ensures protein content and the toughness of the powder cake. The appropriate amount of pea protein is added to improve the taste, mask the beany smell, and reduce the cost of raw materials. The two work together to make up for the shortcomings of single plant protein and improve the nutrition and taste of the product.

[0037] This formula uses hydroxypropyl methylcellulose and sodium alginate in a 2:2 ratio to construct the gel backbone, balancing molding stability and structural flexibility. This avoids the drawbacks of a single colloid being too soft and brittle, ensuring the noodles are chewy, resistant to soaking, and not easily broken. 0.8 parts of flaxseed gum are used to precisely control the taste and system viscosity, filling network gaps to improve chewiness and elasticity, while preventing excessive addition that could lead to high slurry viscosity, extrusion blockage, and noodle sticking. 0.2 parts of galactooligosaccharides are added in trace amounts to balance system compatibility and leveling, ensuring the amount is controlled without diluting the gel network strength or weakening the noodle's toughness. The overall formula achieves a golden balance of "backbone shaping - gel toughening - taste optimization - system compatibility," suitable for the entire process of low-GI instant hot and sour noodles' low-temperature retrogradation and extrusion molding, and fully compliant with GB 2760-2024 standards for additives in instant rice and noodle products. It balances low-GI indicators, sensory taste, production process compliance, and shelf-life stability.

[0038] In other embodiments, the components and corresponding weight parts of the oil packet, powder packet, and vegetable packet in the seasoning packet are as follows: The oil packet, by weight, contains 18-22 parts olive oil, 9-11 parts flaxseed oil, 0.1-0.3 parts phytosterols, and 0.05-0.1 parts compound antioxidants.

[0039] The powder packet, by weight, includes 4.3-8.7 parts of basic seasoning, 2.5-4 parts of apple cider vinegar powder / fermented rice vinegar powder, 2.5-4 parts of xylitol, 2.5-4 parts of fructooligosaccharides, and 0.2-0.5 parts of food-grade chitosan oligosaccharides.

[0040] The vegetable pack, by weight, includes 1.5-2.5 portions of carrots, 1.5-2.5 portions of leafy greens, 0.8-1.2 portions of wood ear mushrooms, and 0.8-1.2 portions of kelp.

[0041] Specifically, the olive oil in the oil packet is rich in monounsaturated fatty acids, while the flaxseed oil is rich in omega-3 unsaturated fatty acids. Both are healthy oils that replace traditional frying oils, reducing the product's fat content and catering to the needs of people who want to control their sugar intake and maintain a healthy lifestyle. Simultaneously, the oils dissolve fat-soluble flavor compounds in the powder packet, enhancing the layers of the sour and spicy flavor and improving the overall taste. The actual ratio of olive oil to flaxseed oil is approximately 2:1, which leverages the aroma and flavor advantages of olive oil while supplementing the product with omega-3 unsaturated fatty acids through flaxseed oil, thus improving its health benefits. The total weight is carefully controlled to avoid excessive oil intake leading to high fat content, while still meeting flavor requirements. Phytosterols are natural plant-based active ingredients that can inhibit the body's absorption of cholesterol. In this embodiment, the addition amount of phytosterols is limited to 0.1-0.3 parts, which is sufficient to exert their health benefits and stabilize the oil without increasing its viscosity or affecting the taste and flavor of the oil packet. The addition of compound antioxidants can prevent the oxidation of oils and the production of harmful substances, improving product safety. Compound antioxidants are more effective than single antioxidants and are suitable for the storage and consumption scenarios of the oil packet.

[0042] The basic seasoning in the powder packet is the core of its flavor, providing a sour, spicy, and savory taste to meet consumers' flavor demands for hot and sour noodles. The basic seasoning is used in a ratio of 4.3 to 8.7 parts to ensure a rich but not overpowering flavor, avoiding dry mouth and gastrointestinal irritation caused by excessive seasoning. Apple cider vinegar powder / fermented rice vinegar powder, xylitol, and fructooligosaccharides constitute a synergistic sugar-control system. Acetic acid in apple cider vinegar powder / fermented rice vinegar powder can inhibit α-amylase activity, reduce carbohydrate digestibility, and slow the rise in blood sugar. Xylitol and fructooligosaccharides are both low-GI sweeteners that do not raise blood sugar, while improving taste and compensating for the flavor loss caused by low sugar content. Fructooligosaccharides can also regulate intestinal flora, enhancing the product's health attributes. This embodiment limits the ratio of the three to 1:1:1 to achieve a synergistic effect of "sugar control + flavoring + intestinal health." The appropriate amount added can both exert a sugar-control effect and ensure a balance between sweetness and sourness, avoiding an imbalance in taste caused by excessive amounts of any single component. This product uses a natural compound preservative instead of traditional synthetic preservatives to inhibit the growth and reproduction of microorganisms in the powder packets, extending the shelf life of both the powder packets and the product. Simultaneously, the natural components are highly safe, posing no potential health risks, aligning with the product's positioning as a health food. Adding only 0.2-0.4 parts of the natural compound preservative effectively inhibits bacteria and preserves freshness without affecting the flavor and texture of the powder packets. The natural compound method offers superior antibacterial effects compared to single natural preservatives, while also reducing preservative usage costs. Food-grade oligochitosan enhances the antibacterial effect of the natural compound preservative, further extending shelf life. As dietary fiber, it supplements nutrition, helps slow the rise in blood sugar, and strengthens the low-GI characteristics. Furthermore, it improves the solubility of the powder packets, preventing clumping during preparation.

[0043] The vegetable packet provides essential vitamins, minerals, and dietary fiber, addressing the nutritional limitations of traditional hot and sour noodles. The packet contains a slightly higher proportion of carrots and leafy greens, ensuring ample vitamins and dietary fiber; a moderate proportion of wood ear mushrooms and kelp enhances the crisp texture and fiber content. This combination offers more comprehensive nutrition, a richer flavor, and a balanced ratio, avoiding the flavor imbalance caused by an excessive amount of any single vegetable.

[0044] In other embodiments, the compound antioxidant includes rosemary extract and tea polyphenols, with a mass ratio of rosemary extract to tea polyphenols of 1:1. The residual amount of the compound antioxidant in the final product is ≤0.2g / kg, which complies with the limits for instant rice and noodle products in GB2760-2024.

[0045] The basic seasonings, by weight, include 2-4 parts salt, 1.5-2.5 parts chili powder, 0.8-1.2 parts Sichuan peppercorn powder, and 1.5-2.5 parts light soy sauce powder.

[0046] Specifically, both rosemary extract and tea polyphenols are natural antioxidants. Rosemary extract has strong heat resistance and is suitable for the preparation process of oil packets. Tea polyphenols have significant antioxidant effects. When the two are combined in a 1:1 ratio, they can synergistically inhibit oil oxidation and extend the shelf life of oil packets. At the same time, they are natural and residue-free, which improves product safety.

[0047] In the basic seasoning, salt (2-4 parts) is the core flavoring component, providing saltiness and adjusting the overall flavor; chili powder (1.5-2.5 parts) provides spiciness and is the core flavor component of hot and sour noodles; Sichuan peppercorn powder (0.8-1.2 parts) provides numbing sensation, enriches the flavor layers, neutralizes the spiciness of chili, and enhances the richness of the taste; light soy sauce powder (1.5-2.5 parts) provides savory and umami flavor and soy sauce aroma, enhancing the flavor thickness of the powder packet and preventing the seasoning from being too thin. The proportions of each component have been optimized, with slightly higher proportions of salt, chili powder, and light soy sauce powder to ensure the core flavor; a small amount of Sichuan peppercorn powder is added to enrich the taste. The overall proportions are balanced, achieving a harmonious unity of "salty, spicy, numbing, and umami," meeting the public's flavor requirements for hot and sour noodles.

[0048] like Figure 1 As shown, this application provides a method for preparing low-GI instant hot and sour rice noodles, including the following steps: S1. Mix the starch raw materials according to the powder cake formula and pregelatinize them to obtain pregelatinized starch material; S2. Take the specified weight of konjac glucomannan in the powder formula, add weakly acidic water, and stir to obtain konjac glucomannan colloid; wherein, the weakly acidic water is a citric acid-sodium citrate buffer solution with a pH of 5.5-6.0. S3. Take the modified composite plant protein in the specified weight parts of the powder formula, add it to the konjac glucomannan colloid, and disperse it to obtain a protein-colloid mixture system. S4. Vacuum mix the pregelatinized starch material and the protein-colloid mixture, add α-amylase for enzymatic hydrolysis, and obtain a low-GI suitable mixture. S5. The low-GI adaptive slurry is extruded and molded to obtain vermicelli blanks. The vermicelli blanks are then subjected to low-temperature retrogradation, stabilization, freeze-aging, drying and cutting processes to obtain vermicelli cakes. S6. Complete the aseptic preparation and packaging of oil packets, powder packets, and freeze-dried vegetable packets according to the formula to obtain seasoning packets; S7. Pack the powder cake and seasoning into a sterile bag according to the ratio, fill with nitrogen, add oxygen absorber, seal and package, and after sterilization, obtain low-GI instant hot and sour noodles.

[0049] It should be noted that in step S1, the starch raw materials are mixed according to the powder cake formula and pregelatinized to obtain pregelatinized starch material. Specifically, the following steps are taken: high amylose sweet potato starch, RS2+RS3 type composite resistant starch and polycrystalline resistant starch are taken in the specified weight parts of the powder cake formula, and the three are put into the mixing equipment according to the formula ratio and stirred and mixed evenly to obtain mixed starch raw materials; then the mixed starch raw materials are sent into the pregelatinization equipment and pregelatinized using superheated steam at 110℃-120℃ for 10min-15min. After the pregelatinization is completed, the pregelatinized starch material is obtained.

[0050] Step S1 involves mixing three starch raw materials: high amylose sweet potato starch, RS2+RS3 type composite resistant starch, and polycrystalline resistant starch to ensure uniform distribution of the raw materials, laying the foundation for subsequent molding and low GI characteristics. Pregelatinization can destroy part of the starch crystalline structure, improve the uniformity of starch gelatinization, facilitate subsequent mixing and extrusion molding, and at the same time avoid uneven texture, looseness and easy breakage of the starch cake caused by ungelatinized starch.

[0051] In step S2, take the specified weight of konjac glucomannan from the powder formula, add weakly acidic water, and stir to obtain konjac glucomannan colloid. Specifically, take the specified weight of konjac glucomannan from the powder formula, add 25-35 parts of weakly acidic water, place it in a stirring device, and stir continuously at a stirring speed of 800r / min-1000r / min for 20min-30min to completely dissolve the konjac glucomannan in the weakly acidic water to obtain konjac glucomannan colloid.

[0052] In step S2, konjac glucomannan is taken and added to weakly acidic water and stirred to obtain konjac glucomannan colloid. The weakly acidic water is a citric acid-sodium citrate buffer solution with a pH of 5.5-6.0. The weakly acidic environment can delay the activity of starch digestive enzymes and enhance the low-GI properties. The citric acid-sodium citrate buffer solution can stably maintain the weakly acidic environment and avoid pH fluctuations affecting the efficacy. Stirring can fully dissolve the konjac glucomannan to form a viscous konjac glucomannan colloid, which is prepared for subsequent starch coating and improvement of the toughness of the powder cake.

[0053] In step S3, the modified composite plant protein of a specified weight proportion in the powder formula is added to the konjac glucomannan colloid and dispersed to obtain a protein-colloid mixture system. Specifically, the modified composite plant protein of a specified weight proportion in the powder formula is added to the konjac glucomannan colloid prepared above, and ultrasonic dispersion is performed using an ultrasonic device (ultrasonic power 200W-300W, ultrasonic time 5min-8min) to uniformly disperse the modified composite plant protein in the konjac glucomannan colloid and obtain a protein-colloid mixture system.

[0054] The dispersion treatment in step S3 allows the modified composite plant protein to be uniformly incorporated into the konjac glucomannan colloid, forming a stable network structure. This not only enhances the toughness and elasticity of the powder cake, solving the problem of the hard texture of low-GI foods, but also supplements nutrition and improves the uniformity of subsequent mixing.

[0055] In step S4, the pregelatinized starch material and the protein-colloid mixture are vacuum mixed to prevent air from entering, ensuring that all materials are fully homogenized, improving the stability of the mixture, and preventing voids and layering after the powder cake is formed. Adding α-amylase for enzymatic hydrolysis can directionally reduce the content of rapidly digestible starch, further enhancing the low-GI characteristics.

[0056] Step S5 involves extruding the low-GI blended slurry into a continuous and dense vermicelli cake, ensuring a regular shape. Low-temperature retrogradation promotes starch crystallization, increases the yield of resistant starch, and enhances the low-GI properties. Stabilization treatment makes the starch crystal structure more stable, preventing the vermicelli cake from deforming during subsequent drying and storage. Freeze-aging treatment enhances the density of the starch structure and improves the chewy texture. Drying controls the moisture content of the vermicelli cake and extends its shelf life.

[0057] Step S6 employs aseptic operation to avoid microbial contamination, ensure product safety, and extend the shelf life of the seasoning packets. Separate packaging prevents the components of each sub-pack from affecting each other (such as oil packets contaminating powder packets or vegetable packets absorbing moisture). At the same time, it allows for precise control of the proportions of each sub-pack to ensure balanced flavor and nutrition, aligning with the low-GI and healthy positioning.

[0058] Step S7 involves packaging the powder and seasoning packets into a sterile bag in the correct proportions. This ensures that the powder and seasoning packets have compatible flavors, while maintaining low GI characteristics and good taste. Filling the bag with nitrogen and adding an oxygen absorber can isolate it from the air, preventing oil oxidation, moisture absorption by the powder, and microbial growth, thus extending the shelf life of the finished product. Sealed packaging can prevent secondary contamination. Sterilization further enhances product safety and ensures compliance with food hygiene standards.

[0059] In other embodiments, during the vacuum mixing of the pregelatinized starch material and the protein-colloid mixture in step S4, the vacuum degree is -0.08MPa to -0.06MPa, the shear rate is 3000r / min to 4000r / min, and the mixing time is 15min to 20min; the amount of α-amylase added is 0.02% to 0.05% of the total starch mass in the cake formula, the temperature for enzymatic hydrolysis is 55℃ to 60℃, and the hydrolysis time is 10min to 15min.

[0060] Specifically, in this embodiment, a vacuum mixing setting of -0.08MPa to 0.06MPa effectively removes air mixed in during the mixing process, preventing defects such as voids and delamination after the powder cake is formed, and ensuring a dense and uniform powder cake structure. A shearing speed of 3000r / min to 4000r / min is well-suited to the characteristics of the raw materials, achieving thorough homogenization of the pregelatinized starch material and the protein-colloid mixture without damaging the structure of the starch and protein due to excessive shearing force, thus avoiding affecting the toughness of the powder cake. Limiting the mixing time to 15-20 minutes ensures complete integration of all materials, improves mixing stability, and lays the foundation for subsequent extrusion molding. The addition amount of α-amylase (0.02%–0.05%), the enzymatic hydrolysis temperature (55℃–60℃), and the enzymatic hydrolysis time (10–15 minutes) have all been precisely optimized. This allows for targeted control of the starch degradation rate, effectively reducing the content of rapidly digestible starch and further enhancing the low-GI characteristics of the powder cake. Simultaneously, it avoids over-hydrolysis, which can lead to insufficient toughness and breakage of the powder cake, thus balancing efficacy and taste, and improving the repeatability of the process and the stability of product quality. In other embodiments, in step S4, the low-GI adaptable slurry is extruded using a segmented extrusion molding process, with the temperature gradient of each segment set as follows: feeding segment 60℃-70℃, compression segment 80℃-90℃, and molding segment 110℃-120℃.

[0061] Specifically, step S4, the low-GI blending process, employs a segmented extrusion molding process with a precise temperature gradient. The core objective is to ensure effective extrusion molding, stabilize the quality of the vermicelli cake, and simultaneously maintain its low-GI characteristics and nutrient retention. The feeding section is set at a low temperature of 60℃-70℃ to prevent premature gelatinization and clumping of the blending during feeding, thus preventing blockage of the extruder inlet, ensuring smooth feeding, and reducing the impact of premature starch gelatinization on subsequent resistant starch retention. The compression section is set at a medium temperature of 80℃-90℃ to promote the full integration of starch, protein, colloids, and other materials in the blending, enhancing the material's viscosity and plasticity, laying the foundation for subsequent molding, and preventing problems such as layering and looseness in the formed vermicelli cake. The forming section is set at a high temperature of 110℃-120℃ to ensure rapid molding of the blending, resulting in a dense and regular vermicelli cake structure. Simultaneously, the high temperature can temporarily inhibit microbial growth, improving product safety. The entire temperature gradient is adapted to the mixing characteristics, avoiding both insufficient shaping caused by low temperatures and damage to the resistant starch structure and plant protein nutrition caused by high temperatures, thus ensuring the low GI characteristics, chewy texture, and process stability of the powder cake. In other embodiments, in step S5, the vermicelli blanks are sequentially subjected to low-temperature retrogradation, stabilization, freeze-aging, drying, and cutting processes, specifically as follows: S501. A two-stage low-temperature aging process is adopted, in which the vermicelli blanks are regenerated at a temperature of 1℃-4℃ for 12h-16h. S502. After the retrogradation process is completed, the vermicelli blanks are transferred to a temperature of 0-1℃ for stabilization treatment for 8-10 hours. S503. After the stabilization treatment is completed, the vermicelli blanks are placed at -30℃ for freeze aging treatment for 20h-24h to obtain freeze-aged vermicelli blanks. S504. The frozen aged vermicelli blanks are pre-dried by hot air. The drying temperature is set to 60℃-70℃ and the drying time is 30min-40min to obtain pre-dried vermicelli blanks. S505. The pre-dried vermicelli blanks are dried to reduce the moisture content to 10%-12% to obtain dried vermicelli. S506. The dried vermicelli is fed into the cutting device and cut into vermicelli segments with a length of 15cm-20cm. Then it is transferred into the pressing device and pressed into vermicelli cakes of the specified shape and weight.

[0062] Specifically, this embodiment breaks down step S5 into six sub-steps. The core is to enhance the low-GI characteristics of the vermicelli, optimize the texture, and ensure quality through precise temperature and time control, while considering both process feasibility and practicality. S501 involves retrogradation treatment at 1℃-4℃ for 12-16 hours, which promotes starch crystallization to form RS3-type resistant starch, enhancing the low-GI characteristics. This parameter ensures sufficient crystallization while avoiding excessive cost or a hard texture. S502 involves stabilizing the retrograded vermicelli at 0-1℃ for 8-10 hours, consolidating the starch crystal structure, preventing the loss of low-GI characteristics, and inhibiting microorganisms to prevent subsequent deformation and cracking of the vermicelli. S503 involves freeze-aging at -30℃ for 20-24 hours, utilizing the dense starch structure of ice crystals to improve the toughness and chewy texture of the vermicelli while stabilizing the resistant starch. S504 involves pre-drying with hot air at 60℃-70℃ for 30-40 minutes, gradually dehydrating the vermicelli to prevent cracking, protecting the starch and protein structure, and preparing for deep drying. S505 controls the moisture content at 10%-12%, effectively inhibiting microorganisms and extending shelf life, while preventing the rice noodles from sticking together or becoming brittle. S506 cuts the dried rice noodles into 15cm-20cm segments, then transfers them to a pressing machine to form cakes, adapting to consumption and packaging needs, ensuring uniform specifications and better taste. The entire process is interconnected, taking into account low-GI characteristics, taste, and quality stability.

[0063] In other embodiments, the freeze-dried vegetable package is prepared by: cleaning carrots, green vegetables, wood ear fungus, and kelp, cutting them into 0.5cm-1cm particles, and freeze-drying them for 8-10 hours at a temperature of -40℃-35℃ and a vacuum degree of 10Pa-15Pa. After freeze-drying, the vegetables are packaged into vegetable bags to obtain freeze-dried vegetable packages.

[0064] Specifically, the core purpose of the freeze-dried vegetable pack preparation steps is to ensure product safety and storage stability while preserving the nutrients and taste of the vegetables, aligning with the healthy and convenient product positioning of low-GI hot and sour noodles. First, carrots, leafy greens, wood ear mushrooms, and kelp are thoroughly cleaned to effectively remove dirt, impurities, and residual contaminants from the surface of the vegetables, preventing impurities from affecting the product's taste and hygiene. Then, they are cut into uniform 0.5cm-1cm particles. This facilitates even heat transfer and rapid moisture sublimation during the subsequent freeze-drying process, ensuring consistent freeze-drying results. It also suits the consumption scenario of hot and sour noodles, avoiding particles that are too large to be easily dissolved or too small to affect the chewing experience. Secondly, freeze-drying at -40℃ to 35℃ and a vacuum of 10Pa to 15Pa for 8 to 10 hours is crucial for ensuring vegetable quality. The ultra-low temperature environment rapidly freezes the moisture in the vegetables, forming tiny ice crystals. This prevents excessively large ice crystals from damaging the vegetable cell structure, maximizing the retention of vitamins, dietary fiber, and other nutrients while maintaining the vegetables' crisp and tender texture—a stark contrast to the nutrient loss and mushy texture caused by high-temperature drying. The high vacuum environment accelerates ice crystal sublimation, achieving dehydration and drying of the vegetables, preventing residual moisture from causing mold growth, and extending the shelf life of the vegetable packs. Finally, timely packaging into vegetable bags after freeze-drying prevents the freeze-dried vegetables from absorbing moisture and softening, and from becoming contaminated by microorganisms. It also isolates them from air, further preserving their crisp and tender texture and nutrients. This ensures that when combined with powder cakes or other seasoning packets, they can supplement the product with nutrition and enrich its flavor, balancing health and the overall dining experience.

[0065] The present application will be further described in detail below with reference to the embodiments, but the scope of protection of the present application shall not be limited to the embodiments described herein.

[0066] Example 1 This embodiment provides a low-GI instant hot and sour rice noodle, wherein the mass ratio of the rice noodle cake to the seasoning packet is 10:5.

[0067] Raw materials for the powder cake (parts by weight): 45 parts high amylose sweet potato starch, 25 parts RS2+RS3 type composite resistant starch, 10 parts polycrystalline resistant starch, 8 parts konjac glucomannan, and 10 parts modified composite plant protein. The high amylose sweet potato starch contains ≥35% amylose; the ratio of RS2 type resistant starch to RS3 type resistant starch is 3:1; the purity of konjac glucomannan is ≥90%; and the ratio of soy protein isolate to pea protein in the modified composite plant protein is 3:2.

[0068] The mass ratio of the oil packet, powder packet, and freeze-dried vegetable packet in the seasoning packet is 3:4:3.

[0069] Oil packet (parts by weight): 22 parts olive oil, 11 parts flaxseed oil, 0.3 parts phytosterols, 0.1 parts compound antioxidant; in the compound antioxidant, the ratio of rosemary extract to tea polyphenols is 1:1.

[0070] Powder packet (by weight): 8.7 parts basic seasoning, 4 parts apple cider vinegar powder, 4 parts xylitol, 4 parts fructooligosaccharides, 0.5 parts food-grade chitosan oligosaccharides; the basic seasoning consists of 4 parts salt, 2.5 parts chili powder, 1.2 parts Sichuan peppercorn powder, and 2.5 parts light soy sauce powder.

[0071] Freeze-dried vegetable pack (by weight): 2.5 parts carrots, 2.5 parts green vegetables, 1.2 parts wood ear mushrooms, and 1.2 parts kelp.

[0072] The preparation of the above-mentioned low-GI instant hot and sour powder includes the following steps: S1. Weigh high amylose sweet potato starch, RS2+RS3 type composite resistant starch, and polycrystalline resistant starch according to the powder formula, put them into the mixing equipment and stir evenly to obtain mixed starch raw materials; send the mixed starch raw materials into the pregelatinization equipment and pregelatinize them for 15 minutes using 120℃ superheated steam to obtain pregelatinized starch materials.

[0073] S2. Take the amount of konjac glucomannan specified in the formula, add 35 parts of citric acid-sodium citrate buffer solution with pH 6.0, and stir at 1000 r / min for 30 min to completely dissolve the konjac glucomannan and obtain konjac glucomannan colloid.

[0074] S3. Take the amount of modified compound plant protein in the formula and add it to the konjac glucomannan colloid. Use an ultrasonic device to sonicate at 200W for 5 minutes to disperse the protein-colloid mixture.

[0075] S4. Add the pregelatinized starch material and protein-colloid mixture to a vacuum mixer for vacuum mixing. Control the vacuum degree to -0.06MPa, shear speed to 4000r / min, and mixing time to 20min. Add 0.05% of the total starch mass of α-amylase and enzymatically hydrolyze at 60℃ for 15min to obtain a low-GI suitable mixture.

[0076] S5. The low-GI adaptive slurry is fed into a twin-screw extruder and a segmented extrusion molding process is adopted. The temperature gradient of each segment is: 70℃ for the feeding segment, 90℃ for the compression segment, and 120℃ for the molding segment. The vermicelli blank is obtained by extrusion.

[0077] S6. Perform two-stage low-temperature aging on the vermicelli blanks: ① Recycle the vermicelli at 1℃-4℃ for 16 hours; ② After the treatment, transfer it to 0℃-1℃ for stabilization treatment for 10 hours; ③ Place it at -30℃ for freeze aging treatment for 24 hours to obtain freeze-aged vermicelli blanks.

[0078] S7. Pre-dry the frozen aged vermicelli blanks with hot air at 70°C for 40 minutes to obtain pre-dried vermicelli blanks; continue drying until the moisture content reaches 10% to obtain dried vermicelli; cut the dried vermicelli into 15cm long vermicelli segments and press them into vermicelli cakes of the specified shape and weight.

[0079] S8. Preparation of freeze-dried vegetable package: Wash carrots, green vegetables, wood ear fungus and kelp, cut them into 0.5cm pieces, freeze them at -40℃ and vacuum degree of 15Pa for 10 hours, and aseptically package them to obtain freeze-dried vegetable package.

[0080] S9. Complete the aseptic preparation and packaging of oil packets and powder packets according to the formula to obtain seasoning packets.

[0081] S10. Mix the rice noodle cake and seasoning packet in a 10:5 ratio, pack them into a sterile bag, fill with nitrogen, add an oxygen absorber, seal the package, and sterilize to obtain the low-GI hot and sour rice noodle product.

[0082] Example 2 This embodiment provides a low-GI instant hot and sour rice noodle, in which the mass ratio of the rice noodle cake to the seasoning packet is 10:3.

[0083] Raw materials for the powder cake (parts by weight): 30 parts high amylose sweet potato starch, 15 parts RS2+RS3 type composite resistant starch, 5 parts polycrystalline resistant starch, 3 parts konjac glucomannan, and 4 parts modified composite plant protein. The high amylose sweet potato starch contains ≥35% amylose; the ratio of RS2 type resistant starch to RS3 type resistant starch is 2:1; the purity of konjac glucomannan is ≥90%; and the ratio of soy protein isolate to pea protein in the modified composite plant protein is 3:2.

[0084] The mass ratio of the oil packet, powder packet, and freeze-dried vegetable packet in the seasoning packet is 3:4:3.

[0085] Oil packet (parts by weight): 18 parts olive oil, 9 parts flaxseed oil, 0.1 parts phytosterols, 0.05 parts compound antioxidants; in the compound antioxidants, the ratio of rosemary extract to tea polyphenols is 1:1.

[0086] Powder packet (by weight): 4.3 parts basic seasoning, 2.5 parts apple cider vinegar powder, 2.5 parts xylitol, 2.5 parts fructooligosaccharides, 0.2 parts food-grade chitosan oligosaccharides; the basic seasoning consists of 2 parts salt, 1.5 parts chili powder, 0.8 parts Sichuan peppercorn powder, and 1.5 parts light soy sauce powder.

[0087] Freeze-dried vegetable pack (by weight): 1.5 parts carrots, 1.5 parts green vegetables, 0.8 parts wood ear mushrooms, and 0.8 parts kelp.

[0088] The preparation of the above-mentioned low-GI instant hot and sour powder includes the following steps: S1. Weigh high amylose sweet potato starch, RS2+RS3 type composite resistant starch, and polycrystalline resistant starch according to the powder formula, put them into the mixing equipment and stir evenly to obtain mixed starch raw materials; send the mixed starch raw materials into the pregelatinization equipment and pregelatinize them for 10 minutes using 110℃ superheated steam to obtain pregelatinized starch materials.

[0089] S2. Take the amount of konjac glucomannan specified in the formula, add 25 parts of citric acid-sodium citrate buffer solution with pH 5.5, and stir at 1000 r / min for 20 min to completely dissolve the konjac glucomannan and obtain konjac glucomannan colloid.

[0090] S3. Take the amount of modified compound plant protein in the formula and add it to the konjac glucomannan colloid. Use an ultrasonic device to sonicate at 300W for 8 minutes to disperse the protein-colloid mixture.

[0091] S4. Add the pregelatinized starch material and protein-colloid mixture to a vacuum mixer for vacuum mixing. Control the vacuum degree to -0.08MPa, shear speed to 3000r / min, and mixing time to 15min. Add 0.02% of α-amylase by total starch mass and enzymatically hydrolyze at 55℃ for 10min to obtain a low-GI suitable mixture.

[0092] S5. Feed the low-GI adaptive slurry into a twin-screw extruder and use a segmented extrusion molding process. The temperature gradient of each segment is: 60℃ for the feeding segment, 80℃ for the compression segment, and 110℃ for the molding segment. Extrusion will produce vermicelli blanks.

[0093] S6. Perform two-stage low-temperature aging on the vermicelli blanks: ① Regenerate the vermicelli at 1℃-4℃ for 12 hours; ② After the treatment, transfer it to 0℃-1℃ for stabilization treatment for 8 hours; ③ Place it at -30℃ for freeze aging treatment for 20 hours to obtain freeze-aged vermicelli blanks.

[0094] S7. Pre-dry the frozen aged vermicelli blanks with hot air at 60℃ for 30 minutes to obtain pre-dried vermicelli blanks; continue drying until the moisture content reaches 12% to obtain dried vermicelli; cut the dried vermicelli into 20cm long vermicelli segments and press them into vermicelli cakes of the specified shape and weight.

[0095] S8. Preparation of freeze-dried vegetable package: Wash carrots, green vegetables, wood ear fungus and kelp, cut them into 1cm pieces, freeze them at -35℃ and vacuum degree of 10Pa for 8 hours, and aseptically package them to obtain freeze-dried vegetable package.

[0096] S9. Complete the aseptic preparation and packaging of oil packets and powder packets according to the formula to obtain seasoning packets.

[0097] S10. Mix the rice noodle cake and seasoning packet in a 10:3 ratio, pack them into a sterile bag, fill with nitrogen, add an oxygen absorber, seal the package, and sterilize to obtain the low-GI hot and sour rice noodle product.

[0098] Example 3 This embodiment provides a low-GI instant hot and sour rice noodle, in which the mass ratio of the rice noodle cake to the seasoning packet is 10:4.

[0099] Ingredients for the powder (by weight): 38 parts high amylose sweet potato starch, 20 parts RS2+RS3 type composite resistant starch, 7.5 parts polycrystalline resistant starch, 5.5 parts konjac glucomannan, and 7 parts modified composite plant protein.

[0100] Oil packet (parts by weight): 20 parts olive oil, 10 parts flaxseed oil, 0.2 parts phytosterols, and 0.07 parts compound antioxidants.

[0101] Powder packet (by weight): 6.5 parts basic seasoning, 3.2 parts apple cider vinegar powder, 3.2 parts xylitol, 3.2 parts fructooligosaccharides, and 0.35 parts food-grade chitosan oligosaccharides.

[0102] Freeze-dried vegetable pack (by weight): 2 portions of carrots, 2 portions of green vegetables, 1 portion of wood ear mushrooms, and 1 portion of kelp.

[0103] The remaining proportions are the same as in Example 1.

[0104] The preparation of the above-mentioned low-GI instant hot and sour powder includes the following steps: S1. Weigh high amylose sweet potato starch, RS2+RS3 type composite resistant starch, and polycrystalline resistant starch according to the powder formula, put them into the mixing equipment and stir evenly to obtain mixed starch raw materials; send the mixed starch raw materials into the pregelatinization equipment and pregelatinize them for 12 minutes using 115℃ superheated steam to obtain pregelatinized starch materials.

[0105] S2. Take the amount of konjac glucomannan specified in the formula, add 30 parts of citric acid-sodium citrate buffer solution with pH 6.0, and stir at 900 r / min for 25 min to completely dissolve the konjac glucomannan and obtain konjac glucomannan colloid.

[0106] S3. Take the amount of modified compound plant protein in the formula and add it to the konjac glucomannan colloid. Use an ultrasonic device to sonicate at 250W for 6 minutes to disperse the protein-colloid mixture.

[0107] S4. Add the pregelatinized starch material and protein-colloid mixture to a vacuum mixer for vacuum mixing. Control the vacuum degree to -0.07MPa, shear speed to 3500r / min, and mixing time to 17min. Add 0.03% of α-amylase by total starch mass and enzymatically hydrolyze at 57℃ for 12min to obtain a low-GI suitable mixture.

[0108] S5. The low-GI suitable slurry is fed into a twin-screw extruder and a segmented extrusion molding process is adopted. The temperature gradient of each segment is: 65℃ for the feeding segment, 85℃ for the compression segment, and 115℃ for the molding segment. The vermicelli blank is obtained by extrusion.

[0109] S6. Perform two-stage low-temperature aging on the vermicelli blanks: ① Regenerate the vermicelli at 1℃-4℃ for 14h; ② After the treatment, transfer it to 0℃-1℃ for stabilization treatment for 9h; ③ Place it at -30℃ for freeze aging treatment for 22h to obtain freeze-aged vermicelli blanks.

[0110] S7. Pre-dry the frozen aged vermicelli blanks with hot air at a temperature of 65℃ for 35 minutes to obtain pre-dried vermicelli blanks; continue drying until the moisture content reaches 11% to obtain dried vermicelli; cut the dried vermicelli into 20cm long vermicelli segments and press them into vermicelli cakes of the specified shape and weight.

[0111] S8. Preparation of freeze-dried vegetable package: Wash carrots, green vegetables, wood ear fungus and kelp, cut them into 0.7cm pieces, freeze them at -37℃ and vacuum degree of 12Pa for 9 hours, and aseptically package them to obtain freeze-dried vegetable package.

[0112] S9. Complete the aseptic preparation and packaging of oil packets and powder packets according to the formula to obtain seasoning packets.

[0113] S10. Mix the rice noodle cake and seasoning packet in a 10:4 ratio, pack them into a sterile bag, fill with nitrogen, add an oxygen absorber, seal the package, and sterilize to obtain the low-GI hot and sour rice noodle product.

[0114] Compare with Example 1 Compared with Example 3, the difference is that the ratio of powder cake to seasoning packet is 10:6; the rest of the formula and preparation steps are the same as in Example 3.

[0115] Compare with Example 2 Compared with Example 3, the difference is that the ratio of powder cake to seasoning packet is 10:2; the rest of the formula and preparation steps are the same as in Example 3.

[0116] Compare with Example 3 Compared with Example 3, the difference is that: the powder cake uses ordinary sweet potato starch instead of high amylose sweet potato starch, RS2+RS3 resistant starch and polycrystalline resistant starch. The components of ordinary sweet potato starch are the sum of high amylose sweet potato starch, RS2+RS3 resistant starch and polycrystalline resistant starch; the rest of the formula and preparation steps are the same as in Example 3.

[0117] Compare with Example 4 Compared with Example 3, the difference is that: the powder cake does not contain konjac glucomannan and modified composite plant protein components; konjac glucomannan colloid is not prepared during the preparation process, and modified composite plant protein is not added; the rest of the formula and preparation steps are the same as in Example 3.

[0118] Compare with Example 5 Compared with Example 3, the difference is that S4 uses atmospheric pressure mixing, without vacuum or high-speed shearing; The extrusion process was carried out at a constant temperature of 100°C throughout, without segmented operation; the remaining formulation and preparation steps were the same as in Example 3.

[0119] Compare with Example 6 Compared with Example 3, the difference lies in step S6: the vermicelli blanks are subjected to freeze-aging treatment at -10°C for 22 hours to obtain freeze-aged vermicelli blanks. The remaining formula and preparation steps are the same as in Example 3.

[0120] Compare with Example 7 Compared with Example 3, the difference lies in step S6: the vermicelli blanks are then subjected to freeze-aging treatment at -20°C for 22 hours to obtain freeze-aged vermicelli blanks. The remaining formula and preparation steps are the same as in Example 3.

[0121] Compare with Example 8 Compared with Example 3, the difference lies in step S6: the vermicelli blanks are subjected to freeze-aging treatment at -30°C for 15 hours to obtain freeze-aged vermicelli blanks. The remaining formula and preparation steps are the same as in Example 3.

[0122] Compare with Example 9 Compared with Example 3, the difference lies in step S6: the vermicelli blanks are subjected to freeze-aging treatment at -10°C for 30 hours to obtain freeze-aged vermicelli blanks. The remaining formula and preparation steps are the same as in Example 3.

[0123] The hot and sour rice noodles prepared in the above examples and control examples were tested and evaluated. The specific test indicators and results are shown in Table 1. Table 1

[0124] Note: Taste is scored out of 100; breakage rate is the percentage of broken vermicelli after brewing out of the total vermicelli mass; low GI is judged by GI≤55, and the target GI of this patent is <45.

[0125] The taste score focuses on the texture of the powder compact, combined with the compatibility with flavorings, and follows the principles of double-blind sensory evaluation to eliminate subjective bias. The specific distribution is as follows: I. Core Scoring Dimensions (Total 100 points) The core texture of the rice noodle cake (60 points) includes: Q-elasticity (25 points): the rice noodles are not soft and mushy after cooking, but have a chewy texture and are not sticky or dry; smoothness (15 points): there is no roughness when you eat it, the soup is evenly coated and there is no grainy feeling; breakage (20 points): related to the "breakage rate", the lower the breakage rate, the higher the score.

[0126] Seasoning and taste coupling (30 points), including the harmony of sour and spicy (15 points): the spiciness is moderate and not irritating, the sourness is mild and not astringent, and it complements the taste of the vermicelli; the flavor integration (15 points): the flavor of the oil packet and the powder packet is not abrupt, there is no off-flavor, and it matches the taste of the vermicelli and freeze-dried vegetables.

[0127] Auxiliary texture (10 points), freeze-dried vegetable texture (5 points): crisp and tender after rehydration, without being soft or hard; overall palatability (5 points): no discomfort when eating, and the overall taste is balanced.

[0128] II. Correspondence of rating levels Excellent (90-100 points): The rice noodle cake is bouncy and without any broken pieces, the sour and spicy flavors are well-balanced, the flavors are highly integrated, and there are no defects in the taste. Good (80-89 points): The powder has a good texture, low breakage rate, and the seasoning is basically appropriate, with no obvious defects; Pass (70-79 points): The texture of the powder is average, with slight breaks or stickiness, and the seasoning is not obviously unpleasant; Unqualified (<70 points): The rice noodle cake is easy to break, the texture is soft / dry, the seasoning is not well matched with the rice noodles, and there are obvious taste defects.

[0129] The results of the analysis of the indicators in Table 1 are as follows: 1. GI Value Analysis: The GI value is the core indicator for measuring low-GI foods. Generally, a GI ≤ 55 is considered a low-GI food. As shown in Table 1, the GI values ​​of the low-GI instant hot and sour noodles prepared in Examples 1-3 are 44, 41, and 39, respectively, all ≤ 45, fully meeting the core requirements of low-GI instant hot and sour noodles. Among them, the low-GI instant hot and sour noodles in Example 3 have the lowest GI value (39), with the most prominent low-GI characteristics. However, the GI values ​​of the hot and sour noodles in Control Examples 3 and 4 all exceed 55, with the highest GI value in Control Example 3 reaching 66. This is mainly because it uses ordinary sweet potato starch to replace high-amylose sweet potato starch and two types of resistant starch. Ordinary sweet potato starch has extremely low amylose and resistant starch content, which leads to faster starch digestion and absorption, resulting in a significantly higher GI value. Control Examples 2, 4, and 5 The GI values ​​of the hot and sour rice noodles were 48, 72, and 58, respectively. The reasons were as follows: the ratio of rice noodles to seasoning packet was too low in control example 2; control example 4 lacked konjac glucomannan and modified compound plant protein; and control example 5 used atmospheric pressure mixing and non-segmented extrusion, which destroyed the low GI adaptation system and caused the GI value to exceed the standard. At the same time, according to control examples 6-9, the higher the freezing temperature (-10℃>-20℃>-30℃) and the shorter the aging time, the less starch retrogradation and crystallization, and the higher the proportion of rapidly digestible starch, the GI value of all of them exceeded 50 and did not meet the low GI standard.

[0130] 2. Analysis of Resistant Starch Content: Resistant starch is not easily digested and absorbed by the human body and is a key component for achieving low GI characteristics. The higher its content, the more significant the low GI effect. In Examples 1-3, the resistant starch contents of the low GI instant hot and sour noodles were 28.6%, 22.1%, and 31.2%, respectively, all of which were relatively high. This is attributed to the synergistic effect of high amylose sweet potato starch (amylose content ≥35%), RS2+RS3 type composite resistant starch, and polycrystalline resistant starch in the formula. In the control examples, the resistant starch content of the hot and sour noodles in Control Example 3 was only 6.7% because only ordinary sweet potato starch was used in the preparation process, resulting in a significant reduction in resistant starch content. The resistant starch content in Control Example 4 was 11%. 5%, due to the lack of konjac glucomannan and modified complex plant protein, a stable starch-protein-colloid system could not be formed, resulting in the difficulty in retaining resistant starch; in control example 5, the content of resistant starch was 13.8%, due to improper mixing and extrusion processes, which damaged the crystalline structure of starch, leading to the loss of resistant starch and a decrease in content; in control example 1, although the content of resistant starch reached 33.5%, the proportion of seasoning packet was too high, affecting the overall taste and losing practical application value; as can be seen from control examples 6-9, insufficient low temperature will significantly inhibit the formation of RS3 type resistant starch, and the higher the temperature and the less the crystallization time, the lower the resistant starch content is compared with example 3 (31.2%).

[0131] 3. Taste Score (100 points) Analysis: The taste score is a comprehensive evaluation combining the elasticity, smoothness, breakage rate, and seasoning compatibility of the rice noodle cake. A higher score indicates better palatability. Examples 1-3 scored 92, 85, and 96 points respectively, all at a high level. Example 3 had the highest score because its formula was balanced, its process parameters were optimal, resulting in a chewy rice noodle cake with no obvious breakage (breakage rate ≤1%), and good seasoning compatibility with the rice noodles. Control Examples 1-5 all scored below 80 points, with Control Example 5 having the lowest score (58 points). This was because it used normal pressure mixing and constant temperature extrusion, resulting in a loose structure and easy breakage (breakage rate 28%), leading to a soft and tough texture. Control Example 4 scored 60 points because it lacked konjac glucomannan and modified compound plant protein, resulting in a rice noodle cake with no elasticity and easy breakage (breakage rate 25%). The taste was poor; Comparative Example 1 scored 68 points because the seasoning packet ratio was too high, and the oil and powder packets were too strong, masking the taste of the vermicelli itself. In addition, the vermicelli cake easily absorbed oil and softened due to the seasoning, reducing its palatability. Comparative Example 2 scored 72 points because the seasoning packet ratio was too low, resulting in insufficient flavor. In addition, the amount of vermicelli cake ingredients was insufficient, resulting in a hard texture. Comparative Example 3 scored 80 points. Although the taste was better than the other comparative examples, the use of ordinary sweet potato starch resulted in insufficient elasticity of the vermicelli cake, and the breakage rate (8%) was higher than that of the examples, leading to a lower score than the examples. As can be seen from Comparative Examples 6-9, the freezing conditions deviated from the standard process, resulting in insufficient vermicelli toughness, dryness, and easy mushy soup. All scores were <80 points, which is within the unqualified range.

[0132] 4. Breakage Rate Analysis: The breakage rate directly reflects the toughness and forming effect of the powder cake. The lower the breakage rate, the better the product quality. The breakage rates of Examples 1-3 are ≤2%, ≤5%, and ≤1%, respectively, which are extremely low. This is due to the colloidal network formed by konjac glucomannan and modified composite plant protein, which effectively improves the toughness and fracture resistance of the powder cake. At the same time, the segmented extrusion and two-stage low-temperature aging process further optimizes the structure of the powder cake. The breakage rates of each control example are significantly higher than those of the examples. Among them, the breakage rate of control example 5 is the highest (28%), which is due to improper process resulting in a loose structure of powder cake and insufficient toughness. The breakage rate of control example 4 is 25%, which is due to the absence of konjac. Glucomannan and modified complex plant protein resulted in insufficient toughness of the powder cake; the breakage rate of Control Example 2 was 22%, which was due to insufficient raw material of the powder cake and poor forming effect; the breakage rate of Control Example 1 was 18%, which was due to the excessive proportion of seasoning packet, which caused the powder cake to soften after absorbing oil and break easily; the breakage rate of Control Example 3 was 8%, which was due to the poor toughness of ordinary sweet potato starch, which could not form a stable powder cake structure; as shown in Control Examples 6-9, ice crystal formation depends on ultra-low temperature of -30℃. When the temperature is increased, a dense starch network cannot be formed, and the breakage rate increases significantly.

[0133] The above are merely preferred embodiments of this application and do not limit the patent scope of this application. Any equivalent structural or procedural transformations made using the content of this application's specification and drawings, or direct or indirect applications in other related technical fields, are similarly included within the patent protection scope of this application.

Claims

1. A low-GI instant hot and sour rice noodle, characterized in that, The product includes a powder cake and a seasoning packet, wherein the mass ratio of the powder cake to the seasoning packet is 10:3-5, and the powder cake is composed of the following raw materials in parts by weight: 30-45 parts of high amylose sweet potato starch, 15-25 parts of RS2+RS3 type composite resistant starch, 5-10 parts of polycrystalline resistant starch, 3-8 parts of konjac glucomannan, and 4-10 parts of modified composite plant protein; The seasoning packet includes an oil packet, a powder packet, and a freeze-dried vegetable packet, wherein the mass ratio of the oil packet, the powder packet, and the freeze-dried vegetable packet is 3:4:

3.

2. The low-GI instant hot and sour rice noodles according to claim 1, characterized in that, The high amylose sweet potato starch has an amylose content of ≥35%; the mass ratio of RS2 resistant starch to RS3 resistant starch in the RS2+RS3 composite resistant starch is 2:1-3:1; and the purity of the konjac glucomannan is ≥90%.

3. The low-GI instant hot and sour rice noodles according to claim 1, characterized in that, The modified composite plant protein includes soy protein isolate and pea protein, with the mass ratio of soy protein isolate to pea protein being 3:

2.

4. The low-GI instant hot and sour rice noodles according to any one of claims 1-3, characterized in that, The components and corresponding weight parts of the oil packet, powder packet, and vegetable packet in the seasoning packet are as follows: The oil packet, by weight, comprises 18-22 parts olive oil, 9-11 parts flaxseed oil, 0.1-0.3 parts phytosterols, and 0.05-0.1 parts compound antioxidants; The powder packet, by weight, includes 4.3-8.7 parts of basic seasoning, 2.5-4 parts of apple cider vinegar powder / fermented rice vinegar powder, 2.5-4 parts of xylitol, 2.5-4 parts of fructooligosaccharides, and 0.2-0.5 parts of food-grade chitosan oligosaccharides. The vegetable package, by weight, includes 1.5-2.5 parts carrots, 1.5-2.5 parts leafy greens, 0.8-1.2 parts wood ear mushrooms, and 0.8-1.2 parts kelp.

5. The low-GI instant hot and sour rice noodles according to claim 4, characterized in that, The compound antioxidant includes rosemary extract and tea polyphenols, wherein the mass ratio of rosemary extract to tea polyphenols is 1:

1. The basic seasonings, by weight, include 2-4 parts salt, 1.5-2.5 parts chili powder, 0.8-1.2 parts Sichuan peppercorn powder, and 1.5-2.5 parts light soy sauce powder.

6. A method for preparing low-GI instant hot and sour rice noodles as described in any one of claims 1-5, characterized in that, include: Mix the starch raw materials according to the powder cake formula and pregelatinize them to obtain pregelatinized starch material; Take the specified weight of konjac glucomannan in the powder formula, add weakly acidic water, and stir to obtain konjac glucomannan colloid; Take the modified composite plant protein in the specified weight parts of the powder formula, add it to the konjac glucomannan colloid, and disperse it to obtain a protein-colloid mixture system; The pregelatinized starch material and the protein-colloid mixture were vacuum mixed, and α-amylase was added for enzymatic hydrolysis to obtain a low-GI suitable mixture. The low-GI adaptive slurry is extruded to obtain vermicelli blanks. The vermicelli blanks are then subjected to low-temperature retrogradation, stabilization, freeze-aging, drying, and cutting processes to obtain vermicelli cakes. According to the formula, the oil packet, powder packet, and freeze-dried vegetable packet were aseptically prepared and packaged to obtain the seasoning packet; The powder and seasoning are packaged in a sterile bag according to the specified ratio, filled with nitrogen, and then sealed with an oxygen absorber. After sterilization, the low-GI instant hot and sour powder is obtained.

7. The preparation method according to claim 6, characterized in that, When the pregelatinized starch material and the protein-colloid mixture are vacuum mixed, the vacuum degree is -0.08MPa to -0.06MPa, the shear rate is 3000r / min to 4000r / min, and the mixing time is 15min to 20min. The amount of α-amylase added is 0.02-0.05% of the total mass of starch in the powder cake formula. The temperature for enzymatic hydrolysis is 55℃ to 60℃, and the hydrolysis time is 10min to 15min.

8. The preparation method according to claim 6, characterized in that, The low-GI adaptive slurry is extruded using a segmented extrusion molding process, with the temperature gradient of each segment set as follows: feeding segment 60℃-70℃, compression segment 80℃-90℃, and molding segment 110℃-120℃.

9. The preparation method according to claim 6, characterized in that, The vermicelli blanks are subjected to low-temperature retrogradation, stabilization, freeze-aging, drying, and cutting processes in sequence, specifically: A two-stage low-temperature aging process is adopted, in which the vermicelli blanks are subjected to a retrogradation treatment at a temperature of 1℃-4℃ for 12h-16h. After the retrogradation process is completed, the vermicelli blanks are transferred to a temperature of 0-1℃ for stabilization treatment for 8-10 hours; After stabilization, the vermicelli blanks are placed at -30℃ for freeze aging for 20-24 hours to obtain freeze-aged vermicelli blanks. The frozen and aged vermicelli blanks were subjected to hot air pre-drying treatment. The drying temperature was set to 60℃-70℃ and the drying time was 30min-40min to obtain pre-dried vermicelli blanks. The pre-dried vermicelli blanks are dried to reduce the moisture content to 10%-12% to obtain dried vermicelli. The dried vermicelli is fed into a cutting device and cut into vermicelli segments with a length of 15cm-20cm. Then it is transferred into a pressing device and pressed into vermicelli cakes of a specified shape and weight.

10. The preparation method according to any one of claims 7-9, characterized in that, The method for preparing the freeze-dried vegetable package is as follows: wash carrots, green vegetables, wood ear fungus, and kelp, cut them into 0.5cm-1cm particles, freeze-dry them for 8-10 hours at a temperature of -40℃-35℃ and a vacuum degree of 10Pa-15Pa. After freeze-drying, package them into vegetable bags to obtain the freeze-dried vegetable package.

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