Preparation of Quick-frozen Cooked Ramen Based on Talmi and Its Hypoglycemic and Hypolipidemic Activities

LUO Xinyan; TAN Minyi; JING Siqun; ZHANG Junyan; WANG Yutao; WANG Xiaoyun

doi:10.13386/j.issn1002-0306.2021070136

Volume 43 Issue 5

Feb. 2022

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Science and Technology of Food Industry > 2022 > 43(5): 217-223. > DOI: 10.13386/j.issn1002-0306.2021070136

LUO Xinyan, TAN Minyi, JING Siqun, et al. Preparation of Quick-frozen Cooked Ramen Based on Talmi and Its Hypoglycemic and Hypolipidemic Activities[J]. Science and Technology of Food Industry, 2022, 43(5): 217−223. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070136.

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Preparation of Quick-frozen Cooked Ramen Based on Talmi and Its Hypoglycemic and Hypolipidemic Activities

1.
Henry Fok College of Food Science & Engineering, Shaoguan University, Shaoguan 512005, China
2.
College of Life and Geographic Sciences, Kashi University, Kashi 844006, China
3.
Xinjiang Arman Muslim Foods Industrial Group Co., Ltd., Urumqi 830000, China

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Received Date: July 12, 2021
Available Online: December 27, 2021

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Abstract

Abstract

The effects of different proportion of talmi flour added into whole wheat flour on the rheological properties and texture tensile properties of dough were studied, so as the optimal addition amount of talmi flour was determined. Based on the comprehensive evaluation of sensory characteristics and cooking loss rate as indexes, the optimal blending process of talmi quick-frozen cooked ramen was determined by single factor and orthogonal experiment; drosophila type 2 diabetes mellitus model induced by high glucose and high lipid was established in experimental animals, the effects of talmi quick-frozen cooked ramen on glucose and lipid metabolism of drosophila melanogaster model were analyzed with the contents of total protein, triglyceride and trehalose as the indexes. The results showed that the optimal addition amount of talmi flour was 15%, and the toughness of dough was the best and the elasticity was the maximum. The optimal processing formula of quick-frozen cooked talmi ramen was as follows: 40 ℃ temperature, 20 min standing time, 3 min blending time and 54% water, under these conditions, the comprehensive score was 80.14, the sensory score of talmi quick-frozen cooked ramen was 89 and the cooking loss rate was 0.398; talmi quick-frozen cooked ramen could significantly reduce the contents of triglyceride and trehalose of Drosophila type II diabetes mellitus model induced by high sugar and high fat(P<0.05), indicating that talmi quick-frozen cooked ramen had the effect of assistant hypolycemic and lipid lowering.

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