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Fine dried noodles capable of controlling blood sugar and containing tartary buckwheat and okra as well as preparation method

A technology of tartary buckwheat okra and dried noodles, which is applied in the field of sugar-controlled tartary buckwheat and okra noodles and its preparation, which can solve the problems of diabetics who are not full, high rate of broken noodles, rough taste of tartary buckwheat, etc., and achieve a good after-meal Blood sugar, slow release, high rate of broken bars

Inactive Publication Date: 2016-10-12
CHENGDU BAOWEI CONTROL SUGAR FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0017] In order to solve the above technical problems, the present invention provides a kind of sugar-controlled tartary buckwheat and okra noodles and a preparation method, which not only solves the problems of rough taste of tartary buckwheat and high broken rate of noodles from the technical point of view, but also solves the problem that diabetics cannot eat from the nutritional point of view. Problems with fullness and unbalanced diet

Method used

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  • Fine dried noodles capable of controlling blood sugar and containing tartary buckwheat and okra as well as preparation method
  • Fine dried noodles capable of controlling blood sugar and containing tartary buckwheat and okra as well as preparation method

Examples

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Effect test

Embodiment 1

[0064] A kind of tartary buckwheat and okra vermicelli with sugar control, including common wheat flour, tartary buckwheat fiber powder, high-gluten wheat flour, gluten powder, edible salt, sodium carbonate and water, wherein the mass ratio is wheat common flour: tartary buckwheat fiber powder: high-precision Wheat flour=7:4:1; the amount of other raw materials is calculated based on the total mass of wheat flour, buckwheat fiber powder and high-gluten wheat flour, adding 1% of okra powder, 2% of dietary fiber powder, 0.3-1.2% of gluten powder, yellow Raw gum 0.2%, edible salt 0.1%, sodium carbonate 0.1% and water 25%.

[0065] Tartary buckwheat fiber powder includes tartary buckwheat bark and tartary buckwheat core, the ratio of tartary buckwheat bark and tartary buckwheat core is 1:6.

[0066]Adding gluten (85% wheat gluten) and high-gluten wheat flour (gluten quality ≥ 30%) can increase the gluten content in the dough. The sodium and chloride ions in the salt act as mediato...

Embodiment 2

[0081] A kind of tartary buckwheat and okra vermicelli with sugar control, including common wheat flour, tartary buckwheat fiber powder, high-gluten wheat flour, gluten powder, edible salt, sodium carbonate and water, wherein the mass ratio is wheat common flour: tartary buckwheat fiber powder: high-precision Wheat flour=16:13:7; the amount of other raw materials is calculated based on the total mass of wheat flour, tartary buckwheat fiber powder and high-gluten wheat flour, adding 10% okra powder, 15% dietary fiber powder, 1.2% gluten powder, and xanthan gum 2.0%, edible salt 0.7%, sodium carbonate 0.8% and water 35%.

[0082] Tartary buckwheat fiber powder includes tartary buckwheat skin and buckwheat core, the ratio of tartary buckwheat skin and buckwheat core is 4:9.

[0083] The specific preparation method is as follows:

[0084] (1) Raw material preparation: Weigh each raw material according to the proportion required by the formula;

[0085] (2) Kneading dough: add dr...

Embodiment 3

[0096] A kind of tartary buckwheat and okra vermicelli with sugar control, including common wheat flour, tartary buckwheat fiber powder, high-gluten wheat flour, gluten powder, edible salt, sodium carbonate and water, wherein the mass ratio is wheat common flour: tartary buckwheat fiber powder: high-precision Wheat flour=9:4.5:1; the amount of other raw materials is calculated based on the total mass of wheat flour, buckwheat fiber powder and high-gluten wheat flour, adding 1.1% of okra powder, 2.1% of dietary fiber powder, 0.4% of gluten powder, and xanthan gum 0.3%, edible salt 0.2%, sodium carbonate 0.3% and water 27%.

[0097] Tartary buckwheat fiber powder includes tartary buckwheat skin and buckwheat core, the ratio of tartary buckwheat skin and buckwheat core is 2:7.

[0098] The specific preparation method is as follows:

[0099] (1) Raw material preparation: Weigh each raw material according to the proportion required by the formula;

[0100] (2) Kneading dough: add...

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Abstract

The invention belongs to the field of food processing and particularly relates to fine dried noodles capable of controlling blood sugar and containing tartary buckwheat and okra as well as a preparation method. The fine dried noodles are characterized in that the formula comprises common wheat flour, tartary buckwheat fiber powder and high-gluten wheat flour in the mass ratio being (7-16):(4-13):(1-7); other raw materials are added in terms of the total mass of the common wheat flour, the tartary buckwheat fiber powder and the high-gluten wheat flour, and 1%-10% of okra powder, 2%-15% of dietary fiber flour, 0.3%-1.2% of gluten, 0.2%-2.0% of xanthan gum, 0.1%-0.7% of edible salt, 0.1-0.8% of sodium carbonate and 25%-35% of water are added. On the basis of normal drug therapy, the fine dried noodles effectively help diabetics better control the postprandial blood sugar, delay and prevent various diabetic complications, improve the life quality of the diabetics, meet daily basic nutrition requirements and taste appropriate.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to sugar-controlling tartary buckwheat and okra noodles and a preparation method thereof, which can effectively help diabetics better control postprandial blood sugar. Background technique [0002] In recent years, China's noodle processing industry has achieved unprecedented development, the scale of enterprises has continued to expand, brand awareness has gradually increased, brand benefits have begun to show results, and technological content has continued to increase. Vermicelli is the traditional grain product with the largest production volume and the widest sales range among all kinds of noodles in my country, and its output accounts for about 90% of all noodle products. Vermicelli is favored by people because of its simple production, convenient eating and delicious taste, and has become one of the main foods of urban and rural residents in my country and other Asi...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/21A23L19/00A23L33/185A23L29/00
CPCA23V2002/00A23V2200/328A23V2200/326A23V2200/332A23V2200/3262A23V2200/20A23V2250/5486A23V2250/5116A23V2250/5086A23V2250/1614
Inventor 姜雯文唐强
Owner CHENGDU BAOWEI CONTROL SUGAR FOOD CO LTD
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