NL2034665B1

NL2034665B1 - High-nutrition rs2 high-resistant starch noodle and preparation method thereof

Info

Publication number: NL2034665B1
Application number: NL2034665A
Authority: NL
Inventors: Deng Shuwen; Yan Zhenguang
Original assignee: Beijing Hai’Ai Innovative Food Tech Co Ltd
Priority date: 2023-04-24
Filing date: 2023-04-24
Publication date: 2023-10-25

Abstract

Disclosed is a High-nutrition R82 high-resistant starch noodle, which belongs to the technical field of food and comprises 500 - 600 parts of wheat flour, 150 - 180 parts of high-resistant starch, 40 - 50 parts of wheat gluten flour, 1 - 2 parts of konjac powder, 20 - 25 parts of whey protein concentrate and 200 - 260 parts of water. In the solution of the present invention, the highresistant starch is added, and an addition amount of high - amylose starch is sufficient. The present invention further adds double proteins including plant protein and animal protein, and is rich and balanced in nutrition. The noodles prepared by the solution of the present invention have a low cooking loss rate and a high sensory score; and test results of a glycaemic rising experiment are good and in line with expectations. The noodles of the present invention can be eaten as functional health food, can promote regulation of blood glucose, prevent and treat cardiovascular and cerebrovascular diseases, prevent colon cancer, realize weight control and the like, and are rich in nutrients including protein, and balanced and rich in nutrition without side effects.

Description

HIGH-NUTRITION RS2 HIGH-RESISTANT STARCH NOODLE AND PREPARATION

METHOD THEREOF

Technical Field

The present invention relates to the technical field of food, in particular to a noodle containing double proteins and RS2 resistant starch and a preparation method thereof.

Background

With the increase of people with diabetes and obesity, demands of people for healthy food are increasingly growing. Starch is a main component of noodles. After being ingested by a human body, the starch is mainly digested into glucose in small intestines and then absorbed by the human body. For people with diabetes, blood glucose may very easily rise after they ingest large quantities of noodles or cooked wheaten food, thereby endangering health.

Resistant Starch (RS) is a generic term of a kind of starch and starch degradation products that are not digested and absorbed in small intestines of healthy people. The RS and dietary fiber have similar physiological functions, such as regulation of blood glucose, prevention and treatment of cardiovascular and cerebrovascular diseases, prevention of colon cancer and weight control. According to different sources and anti - enzymolysis properties, the RS can be divided into RS1, RS2, RS3 and RS4. RS1, called physically embedded starch, refers to starch granules that are enclosed in plant cell walls and cannot be decomposed by enzymes due to a physical shielding effect, such as partially milled grains, seeds and pods, which are physiologically unacceptable to the human body; RS2, called resistant starch granules or raw starch, usually exists in raw tubers, peas and green bananas; RS3, called aged starch, is mainly formed by gelatinized starch after cooling, such as cold potatoes, bread and cornflakes; and RS4, called modified starch, is the starch mainly produced by genetic modification or chemical modification.

Adding the resistant starch to food ingredients is one of the ways to produce functional food that regulates blood glucose, wherein the RS2 is the most suitable kind of resistant starch to be added into the food.

At present, ingestion of “double proteins” including animal protein and plant protein is advocated to make nutritional supplementation more comprehensive; and development of related new products is encouraged to meet national health needs of fully supplementing protein.

However, in existing food added with the resistant starch, natural plant fruits, such as green bananas, are mainly used as sources of the resistant starch; the content and proportion of the resistant starch in the natural fruits are limited, which limit health care functions of products; efficacy of most resistant starch in the market has not been certified and authenticated by authoritative institutions such as USA FDA; and in addition, design of addition of raw materials containing double proteins is not found in the noodles as one of important staple food of Chinese public people.

Therefore, it is an urgent technical problem for those skilled in the art to provide a High- nutrition noodle containing double proteins and RS2 resistant starch.

Summary

In view of this, the present invention provides a noodle containing double proteins and RS2 resistant starch, which can be eaten as functional health food, can promote regulation of blood glucose, prevent and treat cardiovascular and cerebrovascular diseases, prevent colon cancer and realize weight control, and are rich in nutrients such as protein, and balanced and rich in nutrition without side effects, and a preparation method thereof.

In order to achieve the above purpose, the present invention adopts the following technical solution:

A High-nutrition RS2 high-resistant starch noodle comprises the following raw materials in parts by weight: 500 - 600 parts of wheat flour, 150 - 180 parts of high-resistant starch, 40 - 50 parts of wheat gluten flour, 1 - 2 parts of konjac powder, 20 - 25 parts of whey protein concentrate and 200 - 260 parts of water.

Further, the high-resistant starch is Ingredion Hi-Maize 260 high-resistant starch.

The above further solution has the beneficial effects: the Ingredion Hi-Maize 260 resistant starch adopted by the present invention is the only resistant starch awarded with qualified health claims by USA FDA, which is considered to reduce the risk of type II diabetes; the starch derived from natural and traditional corn is a non - transgenic high - amylose dietary fiber, which has been proved to increase insulin sensitivity and promote blood glucose control; and the starch has the effect of prebiotics, and promotes the growth of probiotics in large intestines.

The present invention further provides a preparation method of the High-nutrition RS2 high- resistant starch noodle, which comprises the following steps: (1) weighing each raw material according to the parts by weight; (2) mixing the wheat flour, the high-resistant starch, the wheat gluten flour, the konjac powder and the whey protein concentrate; adding water; blending; putting into a dough mixer; stirring into smooth dough; and waking up the dough to obtain a dough base; (3) tableting the dough base; and folding a tablet in half for calendering to obtain a dough sheet; (4) adjusting a press roll interval of a noodle maker; and cutting the dough sheet into noodles.

Further, a temperature for waking up the dough in step (2) is 35 - 45°C; and the time for waking up the dough is 20 - 30 min.

Further, operations of folding the tablet in half for calendering in step (3) comprise: folding the tablet in half for calendaring once; then folding the tablet in half for calendaring twice; and then performing single-tablet calendaring once.

The present invention has the beneficial effects: the wheat flour is used as the main raw material of the present invention; and the Ingredion Hi-Maize 260 high-resistant starch (RS2 high - amylose corn resistant starch) certified by USA FDA and awarded with Qualified Health Claims related to type II diabetes by FDA, high - quality plant protein source wheat gluten flour and animal whey protein (double proteins) and konjac refined powder are added.

Addition of the whey protein in the present invention can supplement protein, improve the nutritional value of a product, and can also overcome the problems of poor water absorption and poor water holding capacity of starch, and give the noodles a smoother taste. The wheat gluten flour used in the present invention, also known as active gluten flour, is mainly composed of gliadin which has a small molecular weight, a spherical shape and good extensibility as well as glutenin which has a large molecular weight, a fibrous shape and strong elasticity; amino acid composition is relatively complete; and the wheat gluten flour is a plant protein source with rich nutrition, good quality and low price. After absorbing water, the wheat gluten flour forms wet gluten with a network structure, which has good viscoelasticity, extensibility, thermal coagulability, emulsifying performance and film formability. The konjac powder added in the present invention is beneficial alkaline food, which is rich in nutrition, contains various vitamins, and mineral elements such as potassium, phosphorus and selenium, also contains konjac polysaccharides needed by human beings, and has the characteristics of low calorie, low fat and high cellulose.

In the solution of the present invention, about 30% of FDA certified resistant starch is added, and an addition amount of the high - amylose starch is sufficient. In addition, the present invention further adds the double proteins including plant protein and animal protein, which are rich and balanced in nutrition; the noodles have a low cooking loss rate and a high sensory score; and test results of a glycaemic rising experiment are good and in line with expectations.

Description of Drawings

Fig. 1 is a diagram showing test results of blood glucose changes in test example 2 of the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and fully described below in combination with the drawings in the embodiments of the present invention.

Apparently, the described embodiments are merely part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments in the present invention, all other embodiments obtained by those ordinary skilled in the art without contributing creative labor will belong to the protection scope of the present invention.

Embodiment 1

High-nutrition RS2 high-resistant starch noodles:

(1) weighing 510 parts of wheat flour, 150 parts of Ingredion Hi-Maize 260 high-resistant starch, 40 parts of wheat gluten flour, 1.1 parts of konjac powder, 20 parts of whey protein concentrate and 200 parts of water; (2) mixing the wheat flour, the high-resistant starch, the wheat gluten flour, the konjac powder and the whey protein concentrate; adding water; blending; putting into a dough mixer; stirring into smooth dough; and waking up the dough at 35°C for 30 min to obtain a dough base; (3) tableting the dough base; folding a tablet in half for calendaring once; then folding the tablet in half for calendaring twice; and then performing single-tablet calendaring once to obtain a dough sheet; (4) adjusting a press roll interval of a noodle maker; and cutting the dough sheet into noodles.

Embodiment 2

High-nutrition

RS2 high-resistant starch noodles: (1) weighing 530 parts of wheat flour, 160 parts of Ingredion Hi-Maize 260 high-resistant starch, 42 parts of wheat gluten flour, 1.3 parts of konjac powder, 21 parts of whey protein concentrate and 220 parts of water; (2) mixing the wheat flour, the high-resistant starch, the wheat gluten flour, the konjac powder and the whey protein concentrate; adding water; blending; putting into a dough mixer; stirring into smooth dough; and waking up the dough at 38°C for 30 min to obtain a dough base; (3) tableting the dough base; folding a tablet in half for calendaring once; then folding the tablet in half for calendaring twice; and then performing single-tablet calendaring once to obtain a dough sheet; (4) adjusting a press roll interval of a noodle maker; and cutting the dough sheet into noodles.

Embodiment 3

High-nutrition RS2 high-resistant starch noodles: (1) weighing 550 parts of wheat flour, 165 parts of Ingredion Hi-Maize 260 high-resistant starch, 44 parts of wheat gluten flour, 1.4 parts of konjac powder, 22 parts of whey protein concentrate and 230 parts of water; (2) mixing the wheat flour, the high-resistant starch, the wheat gluten flour, the konjac powder and the whey protein concentrate; adding water; blending; putting into a dough mixer; stirring into smooth dough; and waking up the dough at 40°C for 25 min to obtain a dough base; (3) tableting the dough base; folding a tablet in half for calendaring once; then folding the tablet in half for calendaring twice; and then performing single-tablet calendaring once to obtain a dough sheet; (4) adjusting a press roll interval of a noodle maker; and cutting the dough sheet into noodles.

Embodiment 4

High-nutrition RS2 high-resistant starch noodles: (1) weighing 570 parts of wheat flour, 170 parts of Ingredion Hi-Maize 260 high-resistant starch, 46 parts of wheat gluten flour, 1.6 parts of konjac powder, 23 parts of whey protein 5 concentrate and 240 parts of water; (2) mixing the wheat flour, the high-resistant starch, the wheat gluten flour, the konjac powder and the whey protein concentrate; adding water; blending; putting into a dough mixer; stirring into smooth dough; and waking up the dough at 42°C for 25 min to obtain a dough base; (3) tableting the dough base; folding a tablet in half for calendaring once; then folding the tablet in half for calendaring twice; and then performing single-tablet calendaring once to obtain a dough sheet; (4) adjusting a press roll interval of a noodle maker; and cutting the dough sheet into noodles.

Embodiment 5

High-nutrition RS2 high-resistant starch noodles: (1) weighing 600 parts of wheat flour, 180 parts of Ingredion Hi-Maize 260 high-resistant starch, 50 parts of wheat gluten flour, 2 parts of konjac powder, 25 parts of whey protein concentrate and 260 parts of water; (2) mixing the wheat flour, the high-resistant starch, the wheat gluten flour, the konjac powder and the whey protein concentrate; adding water; blending; putting into a dough mixer; stirring into smooth dough; and waking up the dough at 45°C for 20 min to obtain a dough base; (3) tableting the dough base; folding a tablet in half for calendaring once; then folding the tablet in half for calendaring twice; and then performing single-tablet calendaring once to obtain a dough sheet; (4) adjusting a press roll interval of a noodle maker; and cutting the dough sheet into noodles.

Embodiment 6

Noodles without resistant starch: (1) weighing 740 parts of wheat flour, 46 parts of wheat gluten flour, 1.6 parts of konjac powder, 23 parts of whey protein concentrate and 240 parts of water; (2) mixing the wheat flour, the wheat gluten flour, the konjac powder and the whey protein concentrate; adding the water; blending; putting into a dough mixer; stirring into smooth dough; and waking up the dough at 42°C for 25min to obtain a dough base; (3) tableting the dough base; folding a tablet in half for calendaring once; then folding the tablet in half for calendaring twice; and then performing single-tablet calendaring once to obtain a dough sheet; (4) adjusting a press roll interval of a noodle maker; and cutting the dough sheet into noodles.

Embodiment 7

Noodles without wheat gluten flour: (1) weighing 616 parts of wheat flour, 170 parts of high-resistant starch, 1.6 parts of konjac powder, 23 parts of whey protein concentrate and 240 parts of water; (2) mixing the wheat flour, the high-resistant starch, the konjac powder and the whey protein concentrate; adding the water; blending; putting into a dough mixer; stirring into smooth dough; and waking up the dough at 42°C for 25min to obtain a dough base; (3) tableting the dough base; folding a tablet in half for calendaring once; then folding the tablet in half for calendaring twice; and then performing single-tablet calendaring once to obtain a dough sheet; (4) adjusting a press roll interval of a noodle maker; and cutting the dough sheet into noodles.

Embodiment 8

Noodles without whey protein: (1) weighing 593 parts of wheat flour, 170 parts of high-resistant starch, 46 parts of wheat gluten flour, 1.6 parts of konjac powder and 240 parts of water; (2) mixing the wheat flour, the high-resistant starch, the wheat gluten flour and the konjac powder; adding the water; blending; putting into a dough mixer; stirring into smooth dough; and waking up the dough at 42°C for 25min to obtain a dough base; (3) tableting the dough base; folding a tablet in half for calendaring once; then folding the tablet in half for calendaring twice; and then performing single-tablet calendaring once to obtain a dough sheet; (4) adjusting a press roll interval of a noodle maker; and cutting the dough sheet into noodles.

Test example 1

The noodles prepared in embodiments 1 - 8 are tested according to the following method:

The test method of cooking loss rate: firstly, the best cooking time of each proportion was determined by the following method: 30 noodles were put into 500 mL of boiling water; counting was started at the same time; from 2 min, one noodle was taken out and rolled out every 10s; whether there was a white core in the middle of the noodle was observed; and the time when the white core just disappeared is the best cooking time of the noodle;

After determination of the best cooking time, a cooking loss rate was measured by the following method: 10 g of a sample was weighed and put into 500 mL of boiling water; a slight boiling state of the water was kept; after thorough cooling for the best cooking time, the noodles were taken out; noodle soup was heated to evaporate until the soup is nearly dry; the product was baked in an oven at 105°C to a constant weight; and the cooking loss rate was calculated.

Sensory scoring method:

Sensory scoring was made according to GB/T 35875 - 2018. The results are shown in Table 1.

Table 1

As shown in Table 1, among the solutions of 8 embodiments, the noodles prepared in embodiment 4 have the lowest cooking loss rate and the highest sensory score. Thus, the solution of embodiment 4 has the best proportion.

Test example 2 Test of blood glucose changes

The noodles prepared by the method of embodiment 4 are used as an experimental group; noodles made by a traditional technology are used as a control group; and an experiment is carried out for comparison. An experimental method is as follows: 50 g of noodles were taken from the experimental group and the control group respectively; 400 mL of water was added to cook the noodles; and the noodles were ground into paste. A moisture content of the paste was measured; and rats were treated with intragastric administration according to 0.5 g dry weight/rat.

SD rats were fasted for 12 h; blood samples were taken from tails the next morning; fasting blood glucose was measured by a blood glucose meter; then the paste was injected with an intragastric needle; and the blood glucose was measured at 30, 45, 60, 90 and 120min after 20 intragastric administration. The measurement results are shown in Fig. 1.

The results of Fig. 1 show that the noodles added with the Ingredion Hi-Maize 260 resistant starch in the present invention have an obvious effect on inhibiting increase of the blood glucose.

Although the embodiments of the present invention have been shown and described above, it will be appreciated that the above embodiments are exemplary and shall not be understood as limitations to the present invention. Those ordinary skilled in the art can make changes, amendments, replacements and variations to the above embodiments within the scope of the present invention.

Claims

CONCLUSIESCONCLUSIONS

1. Een in hoge mate RS2-resistente zetmeelnoedel met hoge voedingswaarde, die de volgende grondstoffen in gewichtsdelen: 500 - 600 delen tarwemeel, 150 - 180 delen hoog-resistent zetmeel, 40 - 50 delen tarweglutenmeel, 1 - 2 delen konjacpoeder, 20 - 25 delen wei- eiwitconcentraat en 200 - 260 delen water.1. A highly RS2-resistant starch noodle with high nutritional value, containing the following raw materials in parts by weight: 500 - 600 parts wheat flour, 150 - 180 parts high-resistant starch, 40 - 50 parts wheat gluten flour, 1 - 2 parts konjac powder, 20 - 25 parts whey protein concentrate and 200 - 260 parts water.

2. Dein hoge mate RS2-resistente zetmeelnoedel met hoge voedingswaarde volgens conclusie 1, waarbij het hoog-resistente zetmeel Ingredion Hi-Maize 260 hoogresistent zetmeel is.The high nutritional value RS2 resistant starch noodle according to claim 1, wherein the high resistant starch is Ingredion Hi-Maize 260 high resistant starch.

3. Een werkwijze voor het bereiden van de in hoge mate RS2-resistente zetmeelnoedel met hoge voedingswaarde, die de volgende stappen omvat: (1) het wegen van elke grondstof volgens de gewichtsdelen in eis 1 of 2; (2) het mengen van het tarwemeel, het hoogresistent zetmeel, het tarweglutenmeel, het konjacpoeder en het wei-eiwitconcentraat; het toevoegen van water; het mengen; het in een deegmenger doen; het tot een soepel deeg roeren; en het laten rijzen van het deeg om een deegbasis te verkrijgen; (3) het plat maken van de deegbasis; en het dubbelvouwen van het plat gemaakte materiaal voor het kalanderen om een deegblad te verkrijgen; (4) het aanpassen van een persrolinterval van een noedelmaker; en het snijden van het deegvel in noedels.3. A method for preparing the highly RS2 resistant starch noodle with high nutritional value, which includes the following steps: (1) weighing each raw material according to the parts by weight in requirement 1 or 2; (2) mixing the wheat flour, high-resistant starch, wheat gluten flour, konjac powder and whey protein concentrate; adding water; mixing; put it in a dough mixer; stir it into a smooth dough; and allowing the dough to rise to obtain a dough base; (3) flattening the dough base; and folding the flattened material in half before calendering to obtain a dough sheet; (4) adjusting a pressing roll interval of a noodle maker; and cutting the dough sheet into noodles.

4. De werkwijze voor het bereiden van de High-nutrition RS2 hoog-resistente zetmeelnoedel volgens conclusie 3, waarbij de temperatuur voor het laten rijzen van het deeg in stap (2) 35 - 45°C is, en de tijd voor het laten rijzen van het deeg 20 - 30 min. bedraagt.The method for preparing the High-nutrition RS2 high-resistant starch noodle according to claim 3, wherein the temperature for proofing the dough in step (2) is 35 - 45°C, and the time for proofing of the dough is 20 - 30 minutes.

5. De werkwijze voor het bereiden van de High-nutrition RS2 hoog-resistente zetmeelnoedel volgens conclusie 3, waarbij de handelingen van het vouwen van het vlakke materiaal in de helft voor het kalanderen in stap (3) omvatten: het eenmaal dubbelvouwen van het plat gemaakte materiaal voor het kalanderen; vervolgens het tweemaal dubbelvouwen van het plat gemaakte materiaal voor het kalanderen; en vervolgens het eenmaal uitvoeren van het kalanderen van het plat gemaakte materiaal.The method of preparing the High-nutrition RS2 high-resistant starch noodle according to claim 3, wherein the operations of folding the flat material in half for calendering in step (3) include: folding the flat material in half once made material for calendering; then folding the flattened material twice in half for calendering; and then performing the calendering of the flattened material once.