Low glycemic-index rye instant noodles and preparation method thereof

A technology of instant noodles and low blood sugar, which is applied in the food field, can solve the problems of unreasonable combination of coarse and fine grains, poor palatability, etc., and achieve the effects of improving the intestinal microenvironment, reducing browning, and increasing satiety

Inactive Publication Date: 2017-01-04
安徽平唐微食疗科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] According to the above deficiencies in the prior art, the present invention provides a low-glycemic index rye instant noodle, which solves the problem of unreasonable mix of coarse and fine grains an

Method used

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  • Low glycemic-index rye instant noodles and preparation method thereof

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Comparison scheme
Effect test

Embodiment 1

[0030] A low glycemic index rye instant noodle is composed of the following substances in percentage by weight: 70% wheat flour, 15% rye flour, 5% soybean flour, 4% dietary fiber, 1.5% konjac flour, 1.5% Buckwheat flour, 0.5% wolfberry powder, 0.5% yam powder, 1% lotus seed powder, 1% lily powder. The dietary fiber is isomaltooligosaccharide.

[0031] The rye instant noodles with low glycemic index comprise the following steps:

[0032] Step 1: Pretreatment of raw and auxiliary materials: using the above-mentioned substances as raw materials, proportioning them according to the stated percentages and mixing them evenly;

[0033] Step 2: Mixing flour: add water to the raw materials after proportioning, the amount of water added is 32% of the total weight of the raw materials, and then control the water content of the obtained dough to be no less than 31%, the temperature of water addition is controlled at 25°C, and the kneading time is 15 minutes; Aging: aging in the aging ma...

Embodiment 2

[0041] A low-glycemic index rye instant noodle is made up of the following substances in percentage by weight: 67% wheat flour, 17% rye flour, 5% soybean flour, 4% dietary fiber, 2% konjac flour, 1% Buckwheat flour, 1% wolfberry powder, 1% yam powder, 1% lotus seed powder, 1% lily powder. The dietary fiber is inulin.

[0042] The making method of described low glycemic index rye instant noodles, comprises the following steps:

[0043] Step 1: Pretreatment of raw and auxiliary materials: using the above-mentioned substances as raw materials, proportioning them according to the stated percentages and mixing them evenly;

[0044] Step 2: Mixing powder: add water to the raw materials after proportioning, the amount of water added is 31% of the total weight of the raw materials, and then control the water content of the obtained dough to be no less than 31%, the temperature of water addition is controlled at 35°C, and the kneading time is 15 minutes; Aging: aging in the aging mac...

Embodiment 3

[0052] A low-glycemic index rye instant noodle is made up of the following substances in percentage by weight: 73% wheat flour, 13% rye flour, 5% soybean flour, 4.5% dietary fiber, 1.5% konjac flour, 1% Buckwheat flour, 0.5% wolfberry powder, 0.5% yam powder, 0.5% lotus seed powder, 0.5% lily powder. The dietary fiber is resistant maltodextrin.

[0053] The making method of described low glycemic index rye instant noodles, comprises the following steps:

[0054] Step 1: Pretreatment of raw and auxiliary materials: using the above-mentioned substances as raw materials, proportioning them according to the stated percentages and mixing them evenly;

[0055] Step 2: Mixing flour: add water to the raw materials after proportioning, the amount of water added is 33% of the total weight of the raw materials, and then control the water content of the obtained dough to be no less than 31%, the temperature of water addition is controlled at 30°C, and the kneading time is 15 minutes; Ag...

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Abstract

The invention discloses low glycemic-index rye instant noodles, which are prepared from the following substances in percentage by weight: 65 percent to 75 percent of wheat flour, 10 percent to 20 percent of rye flour, 5 percent to 6 percent of soybean powder, 4 percent to 4.5 percent of dietary fiber, 1.5 percent to 2 percent of Konjac flour, 1 percent to 1.5 percent of buckwheat flour, 0.5 percent to 1 percent of medlar powder, 0.5 percent to 1 percent of yam powder, 0.5 percent to 1 percent of lotus seed powder and 0.5 percent to 1 percent of lily powder. The rye instant noodles have the advantages that low-GI food materials are selected; nutrition auxiliary materials such as protein, dietary fiber and mineral substances are added; the eating mouthfeel is good; the low glycemic-index rye instant noodles belong to health food with high fiber content and low fat content; in addition, the growth of effective microbial flora in the intestinal tract is facilitated; the digestion speed of the food in the intestinal tract can be delayed; the satiety feeling is improved; the sharp rise of the postprandial blood sugar is effectively delayed; the low glycemic-index rye instant noodles are suitable for people groups including people with high blood sugar, diabetes patients and people requiring low glycemic-index food. The invention also discloses a preparation method of the low glycemic-index rye instant noodles.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a low glycemic index rye instant noodle and a preparation method thereof. Background technique [0002] With the rapid development of the economy, people's eating habits have changed and their physical activity has decreased, leading to the early appearance of obesity-related diseases. According to a nationwide diabetes survey conducted on 98,700 adults in China in 2010, the number of people with diabetes in my country reached 114 million, accounting for 11.6% of China's adult population. Xiang Hongding, president of the Chinese Diabetes Association, said in a speech that my country has an average of 15,000 new diabetic patients every day, an average of 600 people per hour, and an increase of 10 people per minute. This rapid growth trend will not be reversed in a short period of time. Therefore, it is of great significance to develop targeted food suitable for people with diabete...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/21
CPCA23V2002/00A23V2200/332A23V2200/328
Inventor 刘辉王成祥赵鑫燕张美娜
Owner 安徽平唐微食疗科技有限公司
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