Noodles capable of reducing blood sugar index and making method of noodles

A low-glycemic index and production method technology, applied in food preparation, function of food ingredients, food science and other directions, can solve the problems of unfavorable absorption of flour, low protein digestibility and resistant starch ratio, etc. The effect of improving taste

Active Publication Date: 2015-11-04
湖北优唐健康管理有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above-mentioned flour is not conducive to human absorption, a

Method used

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  • Noodles capable of reducing blood sugar index and making method of noodles
  • Noodles capable of reducing blood sugar index and making method of noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] First, weigh auxiliary material 1 in proportion: 20 parts of corn, 1 part of curdlan gum, 0.5 part of table salt, 0.1 part of edible alkali, 1 part of konjac powder, and follow the steps below,

[0047] Cleaning: Remove the impurities in the corn, and wash it with about 3 times the volume of water for 3 times.

[0048] Soaking, refining, aging: Add 1 volume of water for each volume of auxiliary material 1, soak at 30°C for 0.5h, grind, boil at 121°C for 10min, cool to 40°C to obtain the aging slurry;

[0049]Weigh excipients 2 in proportion: 0.1 part of TG enzyme, 0.01 part of lysine, 0.01 part of glutamic acid, 0.1 part of calcium lactate, 0.1 part of each of cellulase, compound protease, α-amylase, and debranched amylase, trimeric 0.1 parts each of sodium phosphate and sodium dihydrogen phosphate, 1 part of cross-linked hydroxypropyl starch;

[0050] Enzymolysis: add auxiliary material 2 to the ripening slurry, keep it warm at 40°C for 0.1h, and then inactivate the e...

Embodiment 2

[0060] First, take auxiliary material 1 in proportion: 100 parts of barley, 10 parts of curdlan, 2 parts of table salt, 0.2 part of edible alkali, 3 parts of konjac powder, and proceed according to the following steps,

[0061] Cleaning: remove the impurities in the barley, and wash it with about 3 times the volume of water for 3 times.

[0062] Soaking, refining, and aging: add 3 times the volume of water for each volume of auxiliary material 1, soak at 50°C for 4 hours, grind, boil at 121°C for 30 minutes, and cool to 60°C to obtain an aging slurry;

[0063] Weigh excipients 2 in proportion: 0.5 parts of TG enzyme, 0.6 parts of lysine, 0.6 parts of glutamic acid, 0.5 parts of calcium lactate, 0.3 parts of cellulase, compound protease, alpha-amylase, and debranching amylase, trimeric 0.4 parts each of sodium phosphate and sodium dihydrogen phosphate, 3 parts of phosphated cross-linked starch;

[0064] Enzymolysis: add auxiliary material 2 to the ripening slurry, keep it warm...

Embodiment 3

[0074] This embodiment is basically the same as Embodiment 1, the difference is that the raw material components of the low-glycemic index noodles are as follows:

[0075] Main ingredient 1: 100 parts of wheat flour;

[0076] Accessory 1: 50 parts of whole grains, 5 parts of curdlan gum, 1 part of table salt, 0.15 parts of edible alkali, 2 parts of konjac powder;

[0077] The whole grains include one or a combination of unhulled corn, barley, oats, and buckwheat grains;

[0078] Excipient 2: 0.3 parts of TG enzyme, 0.3 parts of lysine, 0.3 parts of glutamic acid, 0.3 parts of calcium lactate, 0.2 parts of each of cellulase, compound protease, a-amylase, and debranched amylase, sodium tripolyphosphate and phosphoric acid 0.25 parts of sodium dihydrogen each, and 2 parts of cross-linked hydroxypropyl starch.

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Abstract

The invention provides noodles capable of reducing a blood sugar index. The noodles comprise effective nutrient components of whole grains. Besides, the whole grains which are rich in components for reducing blood sugar are compounded, so that after the noodles are eaten, the blood sugar index of a human body cannot be greatly increased. In addition, the invention further provides a making method of the noodles capable of reducing the blood sugar index. Through enzymolysis and super-fine comminution, the mouth feel of the noodles can be improved, the digestion and the absorption of beneficial nutrition are promoted, and besides, anti-nutritional factors in the whole grains can be eliminated; through an ageing technology, the content of resistant starch is increased. The hardness, elasticity and cohesiveness of the noodles capable of reducing the blood sugar index, provided by the invention, are equivalent to those of general fine dried noodles sold in markets, and the protein digestibility and the content of the resistant starch of the noodles disclosed by the invention are higher than those of the general fine dried noodles sold in markets.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to noodles with a low glycemic index and a preparation method thereof. Background technique [0002] With the development of society, the proportion of high-calorie food in people's daily diet is gradually increasing, which leads to more prominent health and sub-health problems such as obesity, diabetes, and cardiovascular disease. At present, for patients with obesity and cardiovascular disease, there is a lack of corresponding food for special groups of people on the market. Noodles are a common staple food that is popular with consumers and is easy to eat, but the glycemic index is high after eating. At present, there is a lack of staple food types for diabetics on the market. [0003] Whole grains such as corn and barley contain some special nutrients. The vitamin content of corn is 5-10 times that of rice and wheat. The gliadin in corn has the effect of treating stomach diseas...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L1/305A23L1/304A23L7/109
CPCA23V2002/00A23V2200/328
Inventor 赵思明黄汉英胡月来
Owner 湖北优唐健康管理有限责任公司
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