Production method of staple food vermicelli for diabetic population

A technology of dried noodles and dough, applied in the field of noodle products processing, which can solve the problems of roughness, increase the digestion and absorption rate of tartary buckwheat powder, reduce the cooking time of tartary buckwheat noodles, etc., achieve good texture characteristics, ensure storage stability, and improve storage The effect of stability

Active Publication Date: 2016-04-27
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

First, tartary buckwheat powder and tartary buckwheat bran are obtained by stone milling; second, by degreasing the tartary buckwheat bran, the problem of high oil content in the bran leading to lower quality of dried noodles can be solved, and the quality of dried noodles can be guaranteed. The storage stability of dried noodles prolongs the shelf life; thirdly, the tartary buckwheat bran is ultrafinely pulverized to prepare a uniform and fine powder, which improves its rough taste and inc

Method used

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  • Production method of staple food vermicelli for diabetic population
  • Production method of staple food vermicelli for diabetic population
  • Production method of staple food vermicelli for diabetic population

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] (1) Preparation of Tartary Buckwheat Powder

[0070] The tartary buckwheat is removed by conventional methods, shelled, milled, and screened to obtain tartary buckwheat bran and tartary buckwheat powder.

[0071] 1) Subcritical butane degreasing

[0072] Put the tartary buckwheat bran into the barrel of the subcritical equipment, the extraction pressure is 0.34MPa, the precipitation pressure is -0.1MPa, the extraction temperature is 45°C, the extraction time is 30 minutes, the ratio of solid to liquid is 1:2 (w / v), and the organic solvent Butane, repeated extraction 3 times, after subcritical degreasing, the oil content of tartary buckwheat bran is 0.4%;

[0073] 2) Superfine grinding

[0074] The defatted tartary buckwheat bran is ultrafinely pulverized, put into a ball mill and pulverized for 15 minutes to obtain a uniform and fine powder with a particle size of 20 microns, which is the defatted tartary buckwheat bran powder.

[0075] 3) extrusion puffing

[0076]...

Embodiment 2

[0096] (1) Preparation of Tartary Buckwheat Powder

[0097] After the tartary buckwheat is removed, shelled, milled and screened, tartary buckwheat bran and tartary buckwheat powder are obtained respectively.

[0098] 1) Supercritical CO 2 skim

[0099] Put the tartary buckwheat bran in the barrel of the supercritical equipment, the extraction pressure is 35MPa, the extraction temperature is 45°C, the CO2 flow rate is 26L / h (the calculated mass flow rate is 2.95kg / h), the extraction time is 2h, and the pressure of the separation tank is 5Mpa. The fat content of tartary buckwheat bran is 0.5%;

[0100] 2) Superfine grinding

[0101] The defatted tartary buckwheat bran is ultrafinely pulverized, and the airflow ultrafine pulverization method is adopted, put into an airflow mill, and pulverized for 13 minutes to obtain a uniform fine powder with a particle size of 20 microns;

[0102] 3) Frying treatment

[0103] mixing the degreased tartary buckwheat bran powder and 40% tar...

Embodiment 3

[0110] (1) Preparation of Tartary Buckwheat Powder

[0111] After the tartary buckwheat is removed, shelled, milled and screened, tartary buckwheat bran and tartary buckwheat powder are obtained respectively.

[0112] 1) Subcritical propane degreasing

[0113] The tartary buckwheat bran obtained through color sorting machine screening is put into the barrel of subcritical equipment, the extraction pressure is 0.3MPa, the precipitation pressure is -0.15MPa, the extraction temperature is 45°C, the extraction time is 30 minutes, and the ratio of solid to liquid is 1:3 ( w / v), the organic solvent is propane, and the extraction is repeated 3 times, and the oil content of tartary buckwheat bran is 0.5% after degreasing;

[0114] 2) Superfine grinding

[0115]The defatted tartary buckwheat bran is ultrafinely pulverized, and put into a mechanical ultrafine pulverizer by adopting a mechanical shearing ultrafine pulverization method, and pulverized for 15 minutes to obtain a uniform ...

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Abstract

The present invention provides a production method of staple food vermicelli for diabetic population, and the method is as follows: degreasing and ultra-finely grinding tartary buckwheat bran powder, mixing the tartary buckwheat bran powder with part of tartary buckwheat powder, then pre-cooking, then mixing with residual tartary buckwheat powder for preparing tartary buckwheat whole powder, and preparing vermicelli rich in the tartary buckwheat whole powder by formulation optimizing and vacuum flour mixing technology. The vermicelli rich in the tartary buckwheat whole powder comprises the following raw materials in parts by weight: 10 to 80 parts of the tartary buckwheat whole powder, 1 to 30 parts of hulless oat, 20 to 90 parts of wheat flour, 1 to 50 parts of resistant starch, 0.5 to 10 parts of high active gluten powder, 0.1 to 2.5 parts of edible salt, 0.1 to 0.5 part of edible colloid, 0.5 to 10 parts of starch and 0.1 to 0.2 part of dietary alkali. The vermicelli rich in the tartary buckwheat whole powder has the effects of significant control of rise in blood sugar after meals for type 2 diabetic patients, improvement of insulin sensitivity and reduction of insulin resistance, and can be used as a good staple food choice for the type 2 diabetic patients.

Description

technical field [0001] The invention relates to the field of noodle product processing, in particular to a kind of tartary buckwheat whole powder as a characteristic raw material, through degreasing, ultrafine pulverization, pre-ripening, formula optimization, vacuum kneading and other technical means to produce a kind of tartary buckwheat with hypoglycemic function. Whole Buckwheat Vermicelli. The inventive product can meet the staple food needs of special populations with obesity, hyperglycemia and hyperlipidemia. Background technique [0002] With the improvement of human living standards, metabolic abnormal chronic diseases such as diabetes, hypertension, and hyperlipidemia have increasingly affected human health. In the past 10 years, the prevalence of diabetes in my country has doubled, and the total number of patients has exceeded 90 million. The prevention and treatment of diabetes has become a serious public health problem in my country. At present, the prevention...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/00
CPCA23V2002/00A23V2200/16A23V2200/14A23V2200/328
Inventor 徐斌刘淑一马胜华孙俊陈中伟
Owner JIANGSU UNIV
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