Search

CN-122004394-A - Whole-grain rhizoma polygonati noodles capable of reducing blood glucose and preparation method thereof

CN122004394ACN 122004394 ACN122004394 ACN 122004394ACN-122004394-A

Abstract

The invention provides blood glucose reducing whole grain rhizoma polygonati noodles and a preparation method thereof, wherein raw materials of the blood glucose reducing whole grain rhizoma polygonati noodles comprise 50-70 parts of whole grain powder, 20-40 parts of wheat flour, 1-10 parts of blood glucose reducing paste and 1-10 parts of rhizoma polygonati polysaccharide extract, and raw materials of the blood glucose reducing paste comprise 28-32 parts of rhizoma polygonati, 13-17 parts of astragalus mongholicus, 8-12 parts of Chinese yam, 8-10 parts of dendrobe, 10-14 parts of polygonatum odoratum, 4-6 parts of radix puerariae, 8-10 parts of semen euryales and 3-5 parts of endothelium corneum gigeriae galli. The invention adopts liquid nitrogen to crush and high-pressure homogenization to fully crush the whole wheat crude fiber, reduces the rough feeling caused by inconsistent fiber sizes, promotes the oxidization of the sulfur groups of two proteins of glutenin and gliadin into disulfide bonds through low-temperature enzymolysis to generate crosslinking, increases the toughness and the gluten degree of dough, overcomes the problem of easy muddy soup in the noodle cooking process, and simultaneously reduces the natural breakage rate, the cooked breakage rate and the cooking loss rate of the noodle.

Inventors

  • WANG QIAN
  • HU CHENXU
  • CHEN QILIN
  • LIU XIUHUA
  • ZHANG JUNYAN
  • ZHAO MAN
  • CHEN CHANGXIA
  • DONG BIN

Assignees

  • 山东泰尚黄精生物科技有限公司

Dates

Publication Date
20260512
Application Date
20251031

Claims (10)

  1. 1. The whole grain sealwort noodles are characterized by comprising, by weight, 50-70 parts of whole grain powder, 15-40 parts of wheat flour, 1-10 parts of hypoglycemic paste and 1-10 parts of sealwort polysaccharide extract; The hypoglycemic paste comprises 28-32 parts of rhizoma polygonati, 13-17 parts of astragalus, 8-12 parts of Chinese yam, 8-10 parts of dendrobium, 10-14 parts of polygonatum odoratum, 4-6 parts of radix puerariae, 8-10 parts of gorgon euryale seed and 3-5 parts of chicken's gizzard-membrane.
  2. 2. The hypoglycemic whole grain sealwort noodles according to claim 1, wherein the whole grain flour is prepared by cryogenic grinding at least one grain selected from wheat, oat and quinoa by liquid nitrogen, homogenizing under high pressure of 90-110 MPa, and nanocrystallizing bran components with a granularity D50 of less than or equal to 20 μm.
  3. 3. The whole grain sealwort noodles with reduced blood sugar according to claim 1, wherein the preparation method of the blood sugar reducing paste comprises the following steps: (1) Washing fresh rhizoma polygonati with water, airing, removing impurities, slicing or cutting, steaming for nine times, airing, and naturally drying until the water content is reduced to 10% -20%; (2) Leaching radix astragali, rhizoma Dioscoreae, herba Dendrobii, rhizoma Polygonati Odorati, semen euryales and rhizoma Polygonati obtained in step (1) with water; (3) Adding a mixture of cellulase and protease for enzymolysis to obtain a rhizoma polygonati extract; (4) Extracting radix Puerariae and endothelium corneum Gigeriae Galli with water to obtain extractive solution; (5) Mixing the rhizoma Polygonati extract, radix Puerariae and endothelium corneum Gigeriae Galli extract, filtering, and concentrating to obtain blood sugar lowering paste.
  4. 4. The whole grain sealwort noodles with blood sugar reducing effect according to claim 3, wherein in the preparation method of the blood sugar reducing paste, in the step (2), the various medicinal materials are sheared into pieces with the size of 2-4 mm, and the pieces are put into a medicine ultrasonic extractor, and are soaked in water with the amount of 40-60 ℃ which is 8-12 times that of the pieces.
  5. 5. The whole grain Polygonatum sibiricum noodles with blood sugar reducing effect according to claim 3, wherein in the preparation method of the blood sugar reducing paste, in the step (3), a mixture of cellulase and protease is added, 8-12 times of water is added for mixing, the ultrasonic power is 200-250W, the temperature is 50-80 ℃, and the ultrasonic time is 40-80 min, so that the prepared Polygonatum sibiricum extract is obtained.
  6. 6. The whole grain sealwort noodles according to claim 5, wherein in the preparation method of the hypoglycemic paste, the ratio of cellulase to protease in the step (3) is 1-3:1-2.
  7. 7. The whole grain sealwort noodles according to claim 5, wherein in the preparation method of the hypoglycemic paste, in the step (4), the kudzuvine root and the chicken's gizzard-skin are added with 8-12 times of water, heated and reflux-extracted at 70-95 ℃, filtered, and the filter residue is added with 8-12 times of water, heated and reflux-extracted, and the filtrate is combined to obtain the extract.
  8. 8. The whole grain sealwort noodles according to claim 5, wherein in the preparation method of the hypoglycemic paste, in the step (5), after all the extracting solutions in the step (3) to the step (4) are combined, the mixture is concentrated under reduced pressure until the solid content is 60% -80%, and the density is 1.2-1.5 g/cm 3 .
  9. 9. The whole grain Polygonatum sibiricum noodle of claim 5, wherein the Polygonatum sibiricum polysaccharide extract is prepared by extracting rhizoma Polygonati (processed by nine times of steaming) with ethanol, concentrating, precipitating with ethanol, purifying, and lyophilizing, or Cleaning rhizoma Polygonati, drying, pulverizing, extracting with ultrasonic wave, adding cellulase and protease mixture, mixing with water to obtain rhizoma Polygonati extractive solution, concentrating, precipitating with ethanol, purifying, and lyophilizing to obtain rhizoma Polygonati polysaccharide extract.
  10. 10. The method for preparing the hypoglycemic whole grain sealwort noodles according to claim 1, comprising the steps of: s1, sieving whole grain powder, wheat flour and rhizoma polygonati polysaccharide extracts respectively, mixing the whole grain powder and the wheat flour, carrying out composite enzymolysis on the mixture by using cellulase and xylitol enzyme, standing at 4-10 ℃ to activate gluten, controlling the temperature of the gluten at 4-10 ℃ and 20% +/-5% RH, and promoting directional cross-linking of glutenin and gliadin to obtain whole grain mixed flour; s2, mixing the mixed flour obtained in the step S1 with the hypoglycemic paste, adding water, dissolving the polygonatum polysaccharide extract in the water until no precipitate exists, adding the mixed solution into a dough mixer, and kneading into dough by using the dough mixer; s3, putting the dough stirred in the S2 into a refrigerator for fermentation; S4, putting the dough after the S3 is fermented into a noodle press, and pressing the noodles; S5, cutting the noodles pressed in the S4, and then placing the noodles in a drying chamber for drying to prepare the fine dried noodles.

Description

Whole-grain rhizoma polygonati noodles capable of reducing blood glucose and preparation method thereof Background content The whole grain is rich in dietary fiber, B vitamins, minerals (such as iron, magnesium and zinc) and antioxidant substances, can promote digestion health, stabilize blood sugar, enhance satiety and help control weight, simultaneously reduce the absorption of sugar and fat by small intestine and reduce cardiovascular disease risk, and is a healthy staple food choice with more comprehensive nutrition. The whole wheat noodles are fast and convenient to eat, and are more acceptable than products such as whole wheat bread, whole wheat biscuits and the like. The whole wheat flour contains bran and germ tissues, so that the content of dietary fibers is rich, the nutrition characteristics of the whole wheat flour are improved, and meanwhile, the difficulty is brought to the processing of products. Dietary fiber particles in whole wheat flour are inlaid in a protein network structure to form cavities, so that the wrapping capacity of starch particles is reduced, and the whole wheat noodles are easy to muddy in the cooking process. In addition, the particle size of the bran in whole wheat flour also affects the cooking and texture characteristics of whole wheat noodles. The common whole wheat noodles in the market are used for guaranteeing the taste, the addition amount of the whole wheat is 25% -50%, so that the water content in the noodles is high, sugar intake cannot be well inhibited, and the problem of coarse taste exists in the whole wheat noodles with the addition amount of the whole wheat exceeding 50%. At present, research on the process optimization of the whole wheat noodles mainly examines the influence of the addition proportion of the whole wheat flour and various additives (salt, wheat gluten, enzyme, polysaccharide and the like) on the quality of the whole wheat noodles. Rhizoma Polygonati (Polygonatum sibiricum) belongs to medicinal plants and has effects of invigorating spleen, moistening lung and promoting salivation. The rhizoma Polygonati contains natural chemical components such as polysaccharide, steroid saponin, flavonoids, amino acids, lignans, etc., and has effects of invigorating qi, nourishing yin, invigorating spleen, moistening lung, and invigorating kidney. Rhizoma Polygonati is often used as food additive in addition to traditional Chinese medicinal plant materials, such as rhizoma Polygonati cake, rhizoma Polygonati preserved fruit, rhizoma Polygonati tea, rhizoma Polygonati biscuit, etc. The rhizoma polygonati is added into flour to prepare the rhizoma polygonati health-care noodles, so that the advantage of convenience and instant noodles is exerted, and people can achieve the health-care effect in a food and health-care mode. Disclosure of Invention In order to overcome the defects of the prior art, the invention provides the blood sugar reducing whole grain rhizoma polygonati fine dried noodles and the preparation method thereof, and the innovation of the invention is that the blood sugar reducing whole grain rhizoma polygonati fine dried noodles have the advantages that the taste of the noodles is not affected while the whole wheat content exceeds 50% through technological improvement, the toughness and the whole flavor of the noodles are improved, and the disadvantage of single effect of the existing products is avoided due to the fact that the noodles contain blood sugar reducing components. The technical effect is realized by adopting the following technical scheme: The invention provides whole grain rhizoma polygonati fine dried noodles with blood glucose reducing effect, which are prepared from the following raw materials, by weight, 50-70 parts of whole grain powder, 15-40 parts of wheat flour, 1-10 parts of blood glucose reducing paste and 1-10 parts of rhizoma polygonati polysaccharide extract. In a more preferred embodiment, the hypoglycemic whole grain rhizoma polygonati fine dried noodles are prepared from the following raw materials in parts by weight, 66 parts of whole grain powder, 20 parts of wheat flour, 10 parts of hypoglycemic paste and 4 parts of rhizoma polygonati polysaccharide extract. As a second aspect of the present invention, there is also provided a preparation method of the whole grain rhizoma Polygonati fine dried noodles with blood glucose reducing effect, comprising the steps of: Step 1, preparation of hypoglycemic paste: (1) Processing rhizoma Polygonati, namely washing fresh rhizoma Polygonati, air drying, removing impurities, slicing or cutting, steaming for nine times, sun drying, and naturally drying until the water content is reduced to 10% -20% to obtain the rhizoma Polygonati. (2) Weighing radix astragali, chinese yam, prepared rhizoma polygonati, dendrobium, radix polygonati officinalis and semen euryales, cutting various medicinal materials into small blocks with the size of 2-4 mm, placing the small blocks into a med