Blood sugar decreasing health noodles and preparation method thereof

Abstract

The invention provides blood sugar decreasing health noodles and a preparation method thereof. In percentage by weight, the noodles comprise 65-85% of flour, 2-5% of waxberry leaf extract, 2-5% of acanthopanax trifoliatus leaf extract, 2-5% of mitragyna Korth leaf extract, 2-5% of Indigofera stachyodes extract, 4-9% of semen hertospermi powder and 3-6% of pectin powder. The noodles prepared by reasonably processing the raw materials are smooth and fragrant in taste, chewy, elastic and low in breaking rate. The raw materials are natural and no fiber strengthening agents or other additives are added, so that the eating safety is high, boiling can be carried out for a long time, the soup is not muddy, the nutrients and the sugar decreasing health components added in the noodles do not run off, the bioavailability is high and the sugar decreasing effect is precise. Via constantly eating, the noodles not only have the effect of decreasing blood sugar, but also have the effects of comprehensively boosting the physique of the diabetic patients and preventing the complications. The noodles are also suitable for the daily eating of the people with normal blood sugar and have the effects of building body and preventing diabetics.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a hypoglycemic health-care noodle and a preparation method thereof. Background technique [0002] Noodles have a long history in my country, and have become a convenient staple food that people prefer because of their convenience, low price, strong satiety, high digestibility, and easy storage. However, traditional noodles are all processed from flour, which contains relatively few nutritional elements and has no health-care ingredients. If it is used as a staple food for a long time, it will cause malnutrition. And because the nutritional components of flour are mainly starch and a small amount of protein, and after starch enters the body, carbohydrates will be produced through hydrolysis reactions, etc., making some diabetics and people with high blood sugar want to eat noodles but dare not eat more. In order to solve this problem, noodles with hypoglycemic and health...

AI Technical Summary

Problems solved by technology

However, since the added raw materials do not contain gluten protein, the mass fraction of gluten protein in flour is relatively diluted, which affects the formation of gluten network structure.

If the added amount is too low, it will be difficult to achieve the effect of reducing blood sugar and health care. Excessive addition will cause excessive dilution of flour gluten, weaken the network structure of the dough, affect the viscoelasticity, toughness and extensibility of the dough, and cause its mechanical processing resistance to deteriorate. , during processing, the noodles will be difficult to form, dark in color, strong in odor, high in breaking rate, and high in loss. When cooking noodles, they tend to become muddy soup, which causes the loss of nutrition and hypoglycemic health care ingredients added to the noodles, and even loses the original ingredients of the noodles. Some food value

At present, in order to overcome the above defects, many manufacturers add additives such as gluten enhancers and edible glue to increase the viscoelasticity and gluten strength of their dough, but these additives are neither nutritious nor conducive to human health.