Noodle capable of reducing blood sugar and preparation method thereof

A technology for noodles and blood sugar, which is applied to the field of noodles for reducing blood sugar and its preparation, can solve the problems of complex production process of wheat germ powder, unsuitable for low-income people, poor taste of hypoglycemic flour, etc., so as to avoid poor taste and fat content. Low, guaranteed taste effect

Inactive Publication Date: 2015-06-17
YUZHOU SIYUAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the Chinese patent application, the publication number is CN103125919, and the patent name is the hypoglycemic flour, which discloses health flour for diet therapy and hypoglycemia. The patent application adopts buckwheat flour, walnut powder, soybean powder and wheat germ powder to make the hypoglycemic flour. However, the cost of walnut powder and wheat germ powder is relatively high, and the manufacturing process of wheat germ powder is more complicated, and the proportion of buckwheat flour is the largest, which causes higher cost and high price, and is not suitable for low-income groups. The taste of the reduced sugar flour is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of noodles for lowering blood sugar, which is prepared from the following components according to the following weights: pumpkin powder 2kg, sorghum 3kg, buckwheat 4kg, bran 3kg, wheat flour 72kg.

[0019] The pumpkin powder is the powder of pumpkin, which is obtained by crushing and grinding the dried pumpkin; the moisture content of the pumpkin powder is controlled to be less than 14%, and the particle size of the pumpkin powder is able to pass through a 90-mesh sieve and a 120-mesh sieve completely. The residue on the sieve is less than 8%.

[0020] The described sorghum adopts sorghum flour, which is formed by pulverizing and grinding after drying the sorghum; the moisture content of the sorghum flour is controlled to be less than 14%, and the particle size of the sorghum flour is a sieve that can completely pass through a 90-mesh sieve and a 120-mesh sieve. The upper residue is less than 8%.

[0021] The buckwheat is made of buckwheat flour, which is made o...

Embodiment 2

[0030] A kind of noodles for lowering blood sugar, which is prepared from the following components according to the following weights: 4kg of pumpkin powder, 4kg of sorghum, 6kg of buckwheat, 4kg of bran, and 75kg of wheat flour.

[0031] The pumpkin powder is the powder of pumpkin, which is obtained by crushing and grinding the dried pumpkin; the moisture content of the pumpkin powder is controlled to be less than 14%, and the particle size of the pumpkin powder is able to pass through a 90-mesh sieve and a 120-mesh sieve completely. The residue on the sieve is less than 8%.

[0032] The described sorghum adopts sorghum flour, which is formed by pulverizing and grinding after drying the sorghum; the moisture content of the sorghum flour is controlled to be less than 14%, and the particle size of the sorghum flour is a sieve that can completely pass through a 90-mesh sieve and a 120-mesh sieve. The upper residue is less than 8%.

[0033] The buckwheat is made of buckwheat flo...

Embodiment 3

[0042] A kind of noodles for lowering blood sugar, which is prepared from the following components according to the following weights: 5kg of pumpkin powder, 5kg of sorghum, 5kg of buckwheat, 5kg of bran, and 80kg of wheat flour.

[0043] The pumpkin powder is the powder of pumpkin, which is obtained by crushing and grinding the dried pumpkin; the moisture content of the pumpkin powder is controlled to be less than 14%, and the particle size of the pumpkin powder is able to pass through a 90-mesh sieve and a 120-mesh sieve completely. The residue on the sieve is less than 8%.

[0044] The described sorghum adopts sorghum flour, which is formed by pulverizing and grinding after drying the sorghum; the moisture content of the sorghum flour is controlled to be less than 14%, and the particle size of the sorghum flour is a sieve that can completely pass through a 90-mesh sieve and a 120-mesh sieve. The upper residue is less than 8%.

[0045] The buckwheat is made of buckwheat flo...

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PUM

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Abstract

The invention relates to a noodle capable of reducing blood sugar and a preparation method thereof. The noodle is composed of the following components in parts by weight: 2 to 6 parts of pumpkin powder, 3 to 5 parts of sorghum, 4 to 7 parts of buckwheat, 3 to 6 parts of wheat bran, and 72 to 85 parts of wheat flour. The noodle is prepared from pumpkin powder, sorghum, buckwheat, wheat bran, and wheat flour according to a fixed ratio; the pumpkin powder, sorghum, buckwheat, and wheat bran are natural foods, no additive is added, and the effective components and functions of pumpkin powder, sorghum, buckwheat, and wheat bran are fully utilized and combined with wheat flour to prepare the healthcare noodle, which has the advantages of reasonable and balanced nutrients, low sugar content, low cost, simple production technology, and smooth, fine, and delicious taste, and also has the functions of improving digestion, retarding the absorption of sugar in intestines, regulating the blood pressure of diabetes patients, promoting the insulin secretion of diabetes patients, and adjusting the blood sugar of diabetes patients. Moreover, the noodle will not break and the soup will not turn turbid even if the noodle has been cooked for a long time.

Description

technical field [0001] The invention belongs to the technical field of nutritional products, in particular to a kind of dietary noodles, in particular to a kind of noodles made of natural food and wheat flour without any additives for reducing blood sugar and a preparation method thereof. Background technique [0002] Noodles originated in China and have been made and eaten for more than 4,000 years. It is the main food of people in northern my country. Noodles are more and more popular and loved by people because of their simple production, convenient eating, rich nutrition, easy digestion, and can be both staple food and fast food. They have long been accepted and loved by people all over the world. Noodles are made of grain or bean flour mixed with water and formed into a dough, or pressed or rolled into sheets and then cut or pressed, or made into strips (narrow or wide, or flat or A kind of food that is finally boiled, fried, braised and fried. Among them, noodles mad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L33/10
Inventor 董俊营赵晓玲王永贵
Owner YUZHOU SIYUAN IND
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