Low glycemic index noodles and method for making same

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 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 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. 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 diseases, beautifying and skin...

AI Technical Summary

Problems solved by technology

However, the above-mentioned flour is not conducive to human absorption, and the protein digestibility and the proportion of resistant starch are low

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