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

3 Cites 8 Cited by

AI-Extracted 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...

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Method used

(4) tabletting: adopt the mode calendering of composite calendering or different-diameter rolling, make face sheet compact, bright and clean.

(6) dry: adopt low-temperature low-speed drying method, make vermicelli have the feature that breaking rate is low, production is stable, finished product quality is good.

(7) cut off: adopt reciprocating cutter, it is characterized in good uniformity, less broken damage.

(7) cut off: adopt reciprocating cutter, it is characterized in that uniformity is good, broken damage is few.

A diabetic about 60 years old (illness 11 years, belongs to moderate diabetics, fasting blood sugar 6.8mmol/L, has mild diabetic foot symptoms), eats 125g sugar-controlled tartary buckwheat vermicelli, blood glucose value in 2 hours after meal 9.3mmol/L, the 2-hour postprandial blood sugar level after eating the same amount of common wheat noodles is 12.5mmol/L, and the satiety is longer after eating sugar-controlled tartary buckwheat noodles, and the blood sugar changes smoothly, which can effectively prevent preprandial hypoglycemia Blood sugar and the occurrence of postprandial hyperglycemia.

Add gluten (85% wheat gluten), high-gluten wheat flour (gluten quality ≥ 30%) can increase the gluten content in the dough, sodium in the salt, chloride ion play intermediary effect, promote wheat flour cell osmotic pressure, Accelerate the water absorption of flour, easy to make the aqueous solution evenly distributed, the hard gluten protein absorbs water and expands, promotes the sol coagulation of the protein, thereby improving the extensibility...

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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.

Application Domain

Food ingredient functions

Technology Topic

Diabetic complicationChemistry +14

Image

Examples

Experimental program(11)
Effect test(1)

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 osmotic pressure of wheat flour cells and speed up the flour Water absorption, easy to make the aqueous solution evenly distributed, hard gluten protein absorbs water and swells, promotes the sol coagulation of protein, thereby improving the extensibility and elasticity of gluten protein, strengthening the main network organization of noodles, making the dough easy to mature, making the noodles tough and smooth , Bright color. Adding okra powder can improve the smooth taste of noodles. In addition, okra contains a lot of water-soluble dietary fiber, which can reduce the overall glycemic index of the food (the higher the glycemic index, the greater the fluctuation of blood sugar after a meal), and help suppress the postprandial Blood sugar fluctuates sharply.

[0067] The specific preparation method is as follows:

[0068] (1) Raw material preparation: Weigh each raw material in proportion to the required formula;

[0069] (2) Kneading: Add dry powder to the container and mix evenly. Add water to knead the dough. The moisture content of the dough is not less than 30%.

[0070] The dough is mixed with a horizontal curved double-screw high-speed mixer at a speed of 130r/min. Too fast will destroy the formation of the dough gluten network, which will cause the dough to break easily or not to form a piece. The mixing time can be longer in winter and shorter in summer.

[0071] (3) Curing: Curing the mixed noodles, in which:

[0072] The first maturation: static maturation, using a horizontal single-shaft maturing machine to maturate, store and divide the dough. The first maturation temperature is 16°C and the time is 20min. The moisture cannot be too different from the dough after mixing.

[0073] The second curing: the conveyor belt transports the dough to the second curing box for a second static curing. The second curing temperature is 16°C and the time is 20min;

[0074] The third maturation: heat maturation, the third maturation temperature is 28℃, humidity is 43%, time is 20min;

[0075] (4) Sheet pressing: It is calendered by compound calendering or different diameter rolling to make the dough sheet compact and smooth.

[0076] (5) Cutting strips: It adopts a combined dough knife with a square shape; there is a cutting knife below the dough knife to cut the wet noodles horizontally.

[0077] (6) Drying: The low-temperature and low-speed drying method is adopted to make the noodles have the characteristics of low breakage rate, stable production and good quality of finished products.

[0078] (7) Cutting: It adopts reciprocating cutter, which is characterized by good neatness and less breakage.

[0079] (8) Measurement and packaging: manual weighing and packaging are used.

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 the container and mix evenly. Add water to knead the dough. The moisture content of the dough is not less than 30%.

[0086] (3) Curing: Curing the mixed noodles, in which:

[0087] The first maturation: static maturation, the dough is maturated, stored and divided by a horizontal single-shaft maturing machine. The first maturation temperature is 20℃ and the time is 15min. The moisture cannot be too different from the dough after mixing.

[0088] Second maturation: the conveyor belt transports the dough to the second maturation box for a second static maturation. The second maturation temperature is 20°C and the time is 15min;

[0089] The third maturation: heat maturation, the third maturation temperature is 32℃, relative humidity is 38%, and the time is 15min;

[0090] (4) Sheet pressing: It is calendered by compound calendering or different diameter rolling.

[0091] (5) Cutting strips: a combined dough knife is used, with a square shape, 0.6-0.8 mm thick and 1.5 mm wide; there is a cutting knife below the dough knife to cut the wet noodles horizontally.

[0092] (6) Drying: The low-temperature and low-speed drying method is adopted to make the noodles have the characteristics of low breakage rate, stable production and good quality of finished products.

[0093] (7) Cutting: It adopts reciprocating cutter, which is characterized by good neatness and less breakage.

[0094] (8) Measurement and packaging: manual weighing and packaging are used.

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 container and mix evenly. Add water to knead the dough. The moisture content of the dough is not less than 30%.

[0101] (3) Curing: Curing the mixed noodles, in which:

[0102] The first maturation: static maturation, using a horizontal single-axis maturing machine to maturate, store and divide the dough. The first maturation temperature is 18℃ and the time is 20min. The moisture cannot be too different from the dough after mixing.

[0103] The second curing: the conveyor belt transports the dough to the second curing box for a second static curing, the second curing temperature is 18℃, and the time is 20min;

[0104] The third maturation: heat maturation, the third maturation temperature is 30℃, humidity 40%, time 18min;

[0105] (4) Sheet pressing: It is carried out by compound calendering or different diameter rolling. The technical parameters of calendering are as follows.

[0106] (5) Cutting strips: a combined noodle knife is used; a cutting knife is arranged under the noodle knife, which is used to cut the wet noodles horizontally.

[0107] (6) Drying: The low-temperature and low-speed drying method is adopted to make the noodles have the characteristics of low breakage rate, stable production and good quality of finished products.

[0108] (7) Cutting: It adopts reciprocating cutter, which is characterized by good neatness and less breakage.

[0109] (8) Measurement and packaging: manual weighing and packaging are used.

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the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

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Classification and recommendation of technical efficacy words

High nutritional value

Soybean grease extracting method

InactiveCN101602979AQuality improvementHigh nutritional valueFatty-oils/fats productionSolventNutrient

Owner:NORTHEAST AGRICULTURAL UNIVERSITY +1

Instant bellyful corn, fruit and vegetable powder and preparation method of instant bellyful corn, fruit and vegetable powder

ActiveCN102613460AHigh nutritional valueReduce allergiesFood preparationWheat germBanana powder

Owner:山西智和智拓农业科技有限公司

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

AI-Extracted Technical Summary

Problems solved by technology

Method used

Abstract

Image

Examples

Example Embodiment

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

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