Low-sugar cooked silk noodle and/or powder and processing method thereof
A processing method and cooking technology, applied in food preparation, application, food science, etc., can solve the problems of rare low-sugar foods and no low-sugar foods, and achieve the goal of maintaining nutritional components and content, smooth taste, and high crude fiber Effect
Inactive Publication Date: 2011-08-24
周耀英
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- Abstract
- Description
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AI Technical Summary
Problems solved by technology
However, there are few low-sugar foods on the market at present, and there are almost no low-sugar foods that are convenient to eat.
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0014] (1) Take each material according to any ratio within the scope of material weight percentage (buckwheat flour 55-65%, wheat bran powder 25%-35%, soybean flour 8%-12%), and mix them After being crushed into a fineness of 100 mesh fine powder;
[0015] (2) Add 35% water, and after mixing evenly, extrude and ripen it into vermicelli with a double-barreled extrusion curing machine. It can be dried in a 38°C environment to become a low-sugar cooked vermicelli product, and then sealed into bags according to the measurement.
Embodiment 2
[0017] The above-mentioned cooked vermicelli is crushed into 40-70 mesh coarse powder, which can become a low-sugar cooked powder product, and then sealed into bags according to measurement.
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The invention discloses a low-sugar cooked silk noodle and / or powder and a processing method thereof. The silk noodle and / or powder comprises the components in percentage by weight: 55-65% of buckwheat powder, 25-35% of wheat bran powder and 8-12% of soybean meal. The processing method comprises the following steps: (1) taking and mixing the materials based on the proportion of the materials, crushing the mixture into fine powder with the granularity of 100 meshes; (2) adding 35% of warm water, extruding and cooking the fine powder into the silk noodles after stirring uniformly, and drying or baking, thus obtaining low-sugar cooked silk noodles; and (3) then crushing the dried and cooked silk noodles into coarse powder with the granularity of 40-70 meshes, thus obtaining the low-sugar cooked powder. In the low-sugar cooked silk noodle and / or powder, the sugar content is low, the coarse fiber is high, the glutamic acid content is high, the formula is reasonable, and the nutrition is complete, so that the low-sugar cooked silk noodle and / or powder belongs to great low-sugar instant food, and also can be used as the material of instant foods of other low-sugar staple food or subsidiary food. In processing, the adopted extruding and cooking technique ensures that all the nutritional components and content of materials are preserved and the product has good taste.
Description
technical field [0001] The invention belongs to the field of food, and relates to a low-sugar health food and a processing method thereof, in particular to a conveniently edible low-sugar vermicelli and / or powder and a processing method thereof. Background technique [0002] Obesity prevention is a concept of health. People hope to eat low-sugar, high-nutrition and balanced foods; people living in a fast-paced life prefer to eat low-sugar convenience foods when eating convenience foods. However, there are not many low-sugar foods on the market at present, and there are almost no low-sugar foods that are convenient to eat. Contents of the invention [0003] One of the purposes of the present invention is to propose a low-sugar cooked vermicelli and / or powder, which can be eaten after adding water, which is convenient and fast; the second purpose is to provide a processing method for this instant food. [0004] The technical solution for achieving the above purpose is: a lo...
Claims
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IPC IPC(8): A23L1/164A23L1/10A23L1/29A23L7/10A23L33/00
Inventor 周耀英
Owner 周耀英
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