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 tast

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

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0063] Example 1

[0064] A sugar-controlling tartary buckwheat okra noodles, including wheat flour, tartary buckwheat fiber powder, high-gluten wheat flour, gluten, edible salt, sodium carbonate and water, the quality of which is higher than that of wheat 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, tartary buckwheat fiber flour and high-gluten wheat flour, adding 1% okra flour, 2% dietary fiber flour, 0.3-1.2% gluten flour, yellow 0.2% raw gum, 0.1% edible salt, 0.1% sodium carbonate and 25% water.

[0065] Tartary buckwheat fiber powder, including tartary buckwheat skin and tartary buckwheat core, the ratio of tartary buckwheat skin to tartary buckwheat core is 1:6.

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

Example Embodiment

[0080] Example 2

[0081] A sugar-controlling tartary buckwheat okra noodles, including wheat flour, tartary buckwheat fiber powder, high-gluten wheat flour, gluten, edible salt, sodium carbonate and water, the quality of which is higher than that of wheat 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%, 0.7% edible salt, 0.8% sodium carbonate and 35% water.

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

[0083] The specific preparation method is as follows:

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

[0085] (2) Kneading: Add dry powder to t...

Example Embodiment

[0095] Example 3

[0096] A sugar-controlling tartary buckwheat okra noodles, including wheat flour, tartary buckwheat fiber powder, high-gluten wheat flour, gluten, edible salt, sodium carbonate and water, the quality of which is higher than that of wheat 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, tartary buckwheat fiber flour and high-gluten wheat flour, with 1.1% okra flour, 2.1% dietary fiber flour, 0.4% gluten flour, and xanthan gum 0.3%, 0.2% edible salt, 0.3% sodium carbonate and 27% water.

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

[0098] The specific preparation method is as follows:

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

[0100] (2) Kneading: Add dry powder to the ...

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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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