Half-dried noodles special for diabetics and making method of half-dried noodles

A technology for diabetics and a production method, which is applied in the field of flour product processing, can solve the problems of regulating blood sugar function and low dietary fiber content, difficult to control the growth and reproduction of microorganisms, and affecting the shelf life of products, so as to inhibit the reproduction of microorganisms and prolong the heat release time , Better noodle quality

Active Publication Date: 2017-02-01
河北今旭面业有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there have been reports about buckwheat noodles and their production methods, but their production forms are limited to dried noodle products. Although their shelf life is long and easy to circulate, their taste is not ideal; in addition, sweet buckwheat is currently used to make buckwheat noodles, which can regulate blood sugar. The function and dietary fiber

Method used

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  • Half-dried noodles special for diabetics and making method of half-dried noodles

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] 1. Semi-dry noodle formula: 30kg wheat flour, 55kg tartary buckwheat flour, 0.5kg sweet buckwheat flour, 4kg wheat bran powder, 0.5kg resistant dextrin, 10kg gluten powder, 4kg sorbitol liquid, 2kg edible salt, 0.2 propylene glycol kg, sodium carbonate 0.2kg, potassium carbonate 0.1kg, edible alcohol 5kg.

[0069] 2. Production method:

[0070] (1) Main material processing: mix 30kg of wheat flour, 55kg of tartary buckwheat flour, 0.5kg of sweet buckwheat flour, 4kg of wheat bran powder, 0.5kg of resistant dextrin and 10kg of gluten powder according to the formula, and then send it into the vibrating machine through air conveying equipment Sieve and carry out bacteria reduction treatment, control the ozone concentration in the vibrating sieve to 120mg / L, the mixed powder stays in the vibrating sieve for 5min, and transports it to the vacuum dough mixing machine;

[0071] (2) Mixing of auxiliary materials: add 23.3ml of sterile water to the stirring mixer, start the sti...

Embodiment 2

[0081] 1. Semi-dry noodle formula: 40kg of wheat flour, 35kg of tartary buckwheat flour, 8kg of sweet buckwheat flour, 7kg of wheat bran powder, 2kg of inulin and 8kg of gluten powder, 3kg of sorbitol liquid, 1.5kg of edible salt, 0.18kg of propylene glycol, carbonic acid Sodium 0.18kg, potassium carbonate 0.2kg, edible alcohol 4kg.

[0082] 2. Production method:

[0083] (1) Processing of main ingredients: Mix 40kg of wheat flour, 35kg of tartary buckwheat powder, 8kg of sweet buckwheat flour, 7kg of wheat bran powder, 2kg of inulin and 8kg of gluten powder according to the formula, and then send them to the vibrating screen through air conveying equipment and reduce them. Bacteria treatment, control the ozone concentration in the vibrating sieve to 110mg / L, the mixed powder stays in the vibrating sieve for 6 minutes, and transports it to the vacuum dough mixing machine;

[0084] (2) Mixing of auxiliary materials: add 21.3ml of sterile water into the stirring mixer, start th...

Embodiment 3

[0094] 1. Semi-dry noodle formula: 50kg of wheat flour, 25kg of tartary buckwheat flour, 4kg of sweet buckwheat flour, 12kg of wheat bran powder, 3kg of resistant dextrin, 6kg of gluten powder, 2kg of sorbitol liquid, 1kg of edible salt, 0.15kg of propylene glycol, Sodium carbonate 0.15kg, potassium carbonate 0.02kg, edible alcohol 3.5kg.

[0095] 2. Production method:

[0096] (1) Main material processing: mix 50kg of wheat flour, 25kg of tartary buckwheat flour, 4kg of sweet buckwheat flour, 12kg of wheat bran powder, 3kg of resistant dextrin and 6kg of gluten powder according to the formula, and then send them to the vibrating screen through air conveying equipment and Carry out bacteria reduction treatment, control the ozone concentration in the vibrating sieve to 100mg / L, and the mixed powder stays in the vibrating sieve for 8 minutes, and transports it to the vacuum dough mixing machine;

[0097] (2) Mixing of auxiliary materials: add 20.0ml of sterile water into the st...

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Abstract

The invention discloses half-dried noodles special for diabetics and a making method of the half-dried noodles. According to the half-dried noodles, wheat flour, tartarian buckwheat flour, common buckwheat flour, wheat bran flour, dietary fiber powder, wheat gluten and the like are used as main materials, and sorbitol fluid, water and the like are used as auxiliary materials. The making method comprises the following steps of premixing the main materials according to a set ratio, and after the main materials are uniformly mixed, performing dynamic ozone circulation fumigation and steaming treatment; then placing the treated materials into a vacuum dough kneading machine, then adding the auxiliary materials and sterile water according to the proportion, and performing vacuum dough kneading; and then sequentially calendering flocculated dough, performing ageing, performing secondary calendering, performing cutting into strips, performing moderate dehydration, and performing tempering. The dietary fiber content of the half-dried noodle products disclosed by the invention is higher than 6%, so that the postprandial blood sugar level of the diabetes can be effectively controlled; and besides, the products are stable in quality, chewy and smooth in mouth feel and long in shelf life, the quality guarantee period of the products at room temperature reaches 3 months, and the quality guarantee period of the products under cold storage environment reaches 6 months.

Description

technical field [0001] The invention specifically relates to a special semi-dry noodle for diabetics and a preparation method thereof, belonging to the field of noodle product processing. Background technique [0002] Diabetes is one of the chronic diseases with the highest incidence rate in humans. The incidence of diabetes has been rising rapidly in recent years with increasing caloric intake and decreasing physical activity. Type II diabetes is the main type of diabetes in my country, accounting for more than 90%, and the number of people in cities is significantly higher than that in rural areas, while the obesity index of diabetic patients is higher. Diet adjustment is of great significance for controlling diabetes. Therefore, the development of staple food with the function of effectively regulating blood sugar has become one of the important measures to prevent diabetes. [0003] Tartary buckwheat is a crop with seven major nutrients in one cereal crop. Compared wit...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L7/10A23L33/00
Inventor 郭晓娜朱科学徐丹王社民王平芬
Owner 河北今旭面业有限公司
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