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Diabetic patient special-purpose rice vermicelli preparation method

A rice vermicelli and diabetes technology, applied in the field of rice vermicelli preparation, can solve the problems of complex preparation method, no significant reduction of vermicelli glycemic index, unreasonable compatibility, etc., and achieve the effect of low glycemic index.

Inactive Publication Date: 2016-05-04
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the vermicelli prepared by this invention has a certain effect of lowering blood sugar, the unreasonable compatibility does not significantly reduce the glycemic index of vermicelli, and the preparation method is relatively complicated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for preparing rice vermicelli suitable for diabetic patients, comprising the steps of:

[0021] S1: Add auxiliary materials into rice flour and stir evenly. The amount of auxiliary materials added is 20% of the weight of rice flour. The auxiliary materials include soybean powder, peanut powder and low-fat milk powder, and the ratio of the three is 2:2:1;

[0022] S2: Add drinking water with 40% of the total weight of the material in step S1, and stir evenly;

[0023] S3: Preheat the rice noodle machine to 85°C, put the materials in step S2 into the rice noodle machine, control the screw speed to 500r / min, and the hole diameter of the extruder to be 0.8mm, and cut the extruded rice vermicelli every 20cm Can.

Embodiment 2

[0025] A method for preparing rice vermicelli suitable for diabetic patients, comprising the steps of:

[0026] S1: Add auxiliary materials into rice flour and stir evenly. The amount of auxiliary materials added is 30% of the weight of rice flour. The auxiliary materials include soybean powder, peanut powder and low-fat milk powder, and the ratio of the three is 3:3:2;

[0027] S2: Add drinking water with 50% of the total weight of the material in step S1, and stir evenly;

[0028] S3: Preheat the rice noodle machine to 95°C, put the materials in step S2 into the rice noodle machine, control the screw speed to 700r / min, and the hole diameter of the extrusion board to be 1.2mm, and the extruded rice vermicelli is cut off every 20cm in length. Can.

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PUM

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Abstract

The invention relates to a diabetic patient special-purpose rice vermicelli preparation method. The preparation method comprises S1, adding accessory materials into rice powder and carrying out stirring to obtain a uniform mixture, wherein the accessory materials comprise soybean powder, peanut powder and low fat milk powder, S2, adding drinking water into the mixture obtained through the step S1 and carrying out stirring to obtain a uniform mixture, and 3, putting the mixture obtained through the step S2 into a rice vermicelli preparation device and carrying out extrusion to obtain rice vermicelli. The prepared rice vermicelli has a low blood sugar generation index and is suitable as a staple food of a diabetic patient.

Description

technical field [0001] The invention relates to a method for preparing vermicelli, in particular to a method for preparing rice vermicelli suitable for diabetic patients. Background technique [0002] Glycemic index (GI) is an index to measure the postprandial blood sugar response caused by food. According to its level, food can be classified into low GI food (GI value < 55), medium GI food (GI value 55-75) , High GI foods (GI value > 75). After entering the gastrointestinal tract, high GI foods are digested quickly and have a high absorption rate, which can quickly cause a blood sugar response. Low GI foods stay in the digestive tract for a long time, the absorption rate is low, and the release of glucose is slow, resulting in a low peak blood sugar response and a slow decline rate. For diabetic patients, eating low GI food is beneficial to regulate the blood sugar level of diabetic patients and improve their fat metabolism disorders and other problems. However, my...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L11/00A23L25/00A23L33/10A23L33/00
CPCA23V2002/00A23V2200/328
Inventor 唐小俊魏振承张名位张雁张瑞芬邓媛元池建伟李健雄刘磊遆慧慧马永轩黄菲
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI