Low-glycemic-index whole-grain highland barley noodles and preparation method thereof

A technology of glycemic index and whole grains, applied in the field of low glycemic index whole grain highland barley noodles and its preparation, to achieve the effects of regulating insulin metabolism, reducing cooking loss rate, and improving gluten

Active Publication Date: 2022-01-04
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the synergistic regulation of gluten content in noodles by using transglutaminase and soybean protein

Method used

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  • Low-glycemic-index whole-grain highland barley noodles and preparation method thereof
  • Low-glycemic-index whole-grain highland barley noodles and preparation method thereof
  • Low-glycemic-index whole-grain highland barley noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～9

[0034] Prepare transglutaminase solution with distilled water, heat in a water bath at 50°C for 30 minutes to activate transglutaminase for later use;

[0035] (According to the dosage shown in Tables 1 and 2) Weigh the whole grain highland barley matcha compound powder, whole wheat flour, salt and soybean protein after sieving 100 meshes and mix them with 60°C distilled water and stir evenly;

[0036] Add the transglutaminase solution dropwise and continue stirring to form a dough;

[0037] Seal the dough with plastic wrap, and place it in a biochemical incubator with a pre-set temperature to mature for 30 minutes (refer to Table 2 for the curing temperature);

[0038] The matured dough is rolled and cut into strips by a noodle machine to obtain highland barley noodles with a diameter of 0.5-0.8 mm.

[0039] The texture, cooking characteristics and in vitro glycemic index of the obtained highland barley noodles are shown in Table 3.

[0040] Table 1 Example 1-9 The formula ...

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PUM

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Abstract

The invention discloses low-glycemic-index whole-grain highland barley noodles and a preparation method thereof. According to the invention, raw highland barley powder and matcha powder are mixed and subjected to heat-moisture treatment, obtained whole-grain highland barley and matcha composite powder is premixed with whole wheat flour, table salt, a gluten improver and water and then kneaded into a dough, and the dough is cured and is rolled and cut into strips through a noodle maker so as to prepare the highland barley noodles. According to the method disclosed by the invention, anti-digestion components of the noodles can be remarkably improved, the low-GI whole-grain highland barley noodles are obtained, and meanwhile, the sensory indexes such as the protein content, the taste smoothness and the like of the noodles are improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to whole grain highland barley noodles with low glycemic index and a preparation method thereof. Background technique [0002] Irrational dietary structure and unbalanced energy intake and consumption are the main causes of chronic metabolic diseases, hindering the development of human health and lifespan. Reasonable optimization of nutritional components in the diet to prevent the occurrence of chronic metabolic diseases has become a research hotspot in the fields of food science and nutrition. The latest research in the "New England Journal of Medicine" pointed out that long-term low-glycemic load dietary intervention can improve the diversity of human intestinal microflora, promote gastrointestinal health, enhance human immunity, and play a role in preventing and controlling obesity and other diseases (FRANK B, JOANN E et al. Diet lifestyle, and the risk of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L29/00A23L33/10
CPCA23L7/109A23L29/06A23L29/045A23L33/10A23V2002/00A23V2200/30A23V2250/5488
Inventor 郑波朱俊超陈玲张增江
Owner SOUTH CHINA UNIV OF TECH
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