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Functional potato noodles capable of reducing blood glucose and blood pressure and making method thereof

A technology for lowering blood sugar and blood pressure and function, which is applied to the functions of food ingredients, food science, and protein-containing food ingredients. High, easy-to-operate effect

Active Publication Date: 2016-03-09
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the simple addition of the above-mentioned food ingredients still cannot avoid the shortcomings such as the rise of the glycemic index caused by excessive intake of starch, and cannot meet the needs of consumers for a healthy diet.
[0004] At present, the report of vermicelli products with hypoglycemic and blood pressure-lowering functions using potatoes as raw materials is still blank

Method used

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  • Functional potato noodles capable of reducing blood glucose and blood pressure and making method thereof
  • Functional potato noodles capable of reducing blood glucose and blood pressure and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1 Ratio of Raw Materials Used to Prepare Vermicelli with Hypoglycemic and Hypotensive Function

[0029] Specifically, the potatoes involved in this embodiment are sweet potatoes. The raw materials used to prepare vermicelli with hypoglycemic and antihypertensive function are: potato starch, potato modified starch, potato fermentation powder, potato peptide, carrageenan and soybean protein. The mass ratio of the above raw materials is 41:35 in order: 17.5:5:0.2:1.3. When preparing vermicelli with hypoglycemic and hypotensive functions, the weight ratio of the total weight of the above-mentioned raw materials to water is 100:80.

[0030] The preparation method of the potato modified starch involved in this example is as follows: mix the potato starch and water at a ratio of g:mL=1:10, pour it into a vacuum packaging bag, seal it, and treat it under the condition of 300Mpa for 30min. Then autoclaved at 125°C for 20 minutes, cooled to room temperature, frozen at -...

Embodiment 2

[0033] Example 2 Ratio of Raw Materials Used to Prepare Vermicelli with Hypoglycemic and Hypotensive Function

[0034] Specifically, the potatoes involved in this embodiment are potatoes. The raw materials used to prepare vermicelli with hypoglycemic and antihypertensive function are: potato starch, potato modified starch, potato fermentation powder, potato peptide, guar gum and peanut protein. The mass ratio of the above raw materials is 31: 40:19.5:7:0.5:2. When preparing vermicelli with hypoglycemic and hypotensive functions, the weight ratio of the total weight of the above raw materials to water is 100:85.

[0035] The preparation method of the potato modified starch involved in this example is as follows: mix the potato starch and water at a ratio of g:mL=1:15, pour it into a vacuum packaging bag, seal it, and treat it under the condition of 800Mpa for 20min. Then autoclaved at 120°C for 25 minutes, cooled to room temperature, frozen at -18°C for 30 hours, then thawed ...

Embodiment 3

[0038] Example 3 Ratio of Raw Materials Used to Prepare Vermicelli with Hypoglycemic and Hypotensive Function

[0039] Specifically, the potatoes involved in this embodiment are cassava. The raw materials used to prepare vermicelli with hypoglycemic and antihypertensive function are: potato starch, potato modified starch, potato fermentation powder, potato peptide, xanthan gum and wheat protein, and the mass ratio of the above raw materials is 15:50 in sequence :25:10:5:5. When preparing vermicelli with hypoglycemic and hypotensive functions, the weight ratio of the total weight of the above raw materials to water is 100:90.

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Abstract

The invention provides novel functional potato noodles capable of reducing blood glucose and blood pressure and a making method thereof. The functional potato noodles are prepared from, by weight, 15-60 parts of potato starch, 15-50 parts of modified potato starch, 1-25 parts of potato ferment powder, 1-10 parts of potato peptide, 0.1-5 parts of food gum, 1-5 parts of protein and water, wherein the weight ratio of water to other ingredients is 70-90:100. The functional noodles overcome the defects of single nutritional ingredient and low nutritive value of traditional potato noodles, have the advantages of being high in resistant starch content and good in blood pressure reducing effect, meet the requirement of consumers for healthy diet, and are especially suitable for subhealthy people suffering from obesity, diabetes, hypertension and the like. The preparing process is simple, and industrial production is facilitated.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a novel vermicelli with hypoglycemic and hypotensive functions and a preparation method thereof. Background technique [0002] my country is a big potato planting and producing country, and its annual output ranks first in the world. Potatoes are the fourth major food crop after rice, corn and wheat. Starch is the main component of potatoes, accounting for about 50-80% of its dry weight, and is mainly used in the food industry to make vermicelli. Potato vermicelli vermicelli is a kind of traditional food that is generally loved in my country and the vast Asian countries and regions, and is sold well in many countries and regions such as South Korea and Japan. [0003] However, traditional potato vermicelli has a single nutritional component and low nutritional value, which is far from satisfying consumers' pursuit of nutrition. In recent years, food ingredients from ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L19/10A23L33/18
CPCA23V2002/00A23V2200/30A23V2200/326A23V2200/328A23V2200/332A23V2250/55
Inventor 木泰华张苗赵仲凯孙红男陈井旺何海龙
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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