Semi-dry noodles for diabetics and its preparation method

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...

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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 content are low, which cannot meet the nutritional and health needs of specific consumers who regard buckwheat noodles as the staple food for preventing diabetes; and the raw materials are not sterilized when making buckwheat noodles, and the water content is high, making it difficult to control the growth and reproduction of microorganisms. Affect the shelf life of the product

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