The invention discloses a method for preparing low-GI rice noodles from a
white kidney bean-
mulberry leaf composite extract, which comprises the following steps of: firstly, extracting functional components in white
kidney beans and mulberry leaves by adopting a
water extraction method, adding Arabic gum and resistant
dextrin into a
white kidney bean-
mulberry leaf composite extracting solution, regulating acid, and performing
glycosylation and embedding treatment; uniformly mixing
rice flour,
high amylose,
fiber powder,
konjac glucomannan, mono-
glycerol fatty acid ester, diglycerol
fatty acid ester and the
white kidney bean-
mulberry leaf compound extracting solution; and finally, humidifying, cooking, extruding and forming to obtain the low-GI rice noodles. According to the invention, the glucogenic index of the rice noodles is reduced by adding the white
kidney bean-mulberry leaf composite extract, the
heat resistance of functional components in the composite extract is improved through
glycosylation and embedding treatment, and the loss of the activity of the white
kidney bean-mulberry leaf composite extract in the high-temperature
cooking process of the rice noodles is reduced; meanwhile, in order to improve the
flavor and taste of the low-GI rice noodles, the
konjac glucomannan and other auxiliary materials are added, so that the low-GI rice noodles are rich in elasticity and better in taste and boiling fastness.