Vermicelli suitable for people with metabolic syndrome, and preparation method of vermicelli

Abstract

The invention discloses vermicelli suitable for people with metabolic syndrome, and a preparation method of the vermicelli, belonging to the field of food processing. The vermicelli is prepared by taking barley flour fermented by using lactobacillus plantarum, and wheat flour as raw materials, wherein edible salt, edible sodium carbonate and vital gluten are added into the raw materials; the preparation method comprises the processes of kneading dough, carrying out curing calendering, carrying out secondary curing calendering, cutting into strips, drying in the air, packaging, and the like. The vermicelli is prepared by taking barley, which has rich nutritional value and prominent health care functions, as one raw material, and the barley is dried into powder after being fermented by using the lactobacillus plantarum, so that the biological transformation of nutrient substances is realized, and the vermicelli can help the people with the metabolic syndrome to lose weight and relieve the glucose and lipid metabolism disorder of the people with the metabolic syndrome after being eaten for a long time. The vermicelli realizes the complementary advantages of the barley flour fermented by using the lactobacillus plantarum, and the wheat flour, so that the barley flour fermented by using the lactobacillus plantarum supplements partial nutrients such as beta-glucan, phenolic compounds and mineral substances which are lacked by the wheat flour on the one hand, and rich gluten and excellent processing performance of the wheat flour make up the defect that the barley flour fermented by using the lactobacillus plantarum cannot easily form a gluten structure on the other hand. Furthermore, in the process of fermenting the barley flour by using the lactobacillus plantarum, functional polypeptide is formed by means of proteolysis, so that a contribution is made to the use of the vermicelli.

Description

[0001] Technical field: [0002] The invention belongs to the field of food processing, and relates to a preparation method of dried noodles, in particular to a dried noodles suitable for people with metabolic syndrome and a preparation method. [0003] Background technique: [0004] Metabolic syndrome is a syndrome of metabolic disorders in which various metabolic components are abnormally aggregated. It is characterized by central obesity accompanied by hypertension, high triglycerides, low high-density lipoprotein cholesterol, and elevated blood sugar levels. In the past few decades, with the development of society and economy, the transformation of people's lifestyle and the change of diet structure, the prevalence of metabolic syndrome has increased year by year. Surveys show that people who eat refined wheat noodles as staple food for a long time are more likely to suffer from chronic diseases such as diabetes and hyperlipidemia, which makes people's demand for healthy an...

AI Technical Summary

Problems solved by technology

[0006] With the demand for a healthy diet and the continuous development of barley's unique health effects, people consciously use barley flour as a raw material for dried noodles, but barley flour cannot form a gluten network structure like wheat flour, and has low amylopectin content, high viscosity and rough taste. Although barley noodles are sold in the market, most of these products are made by adding a variety of improvers, which may have carcinogenic effects, acute and chronic poisoning, and transformation products.

my country's invention patent CN104543764A provides a kind of highland barley quick-frozen noodles and its preparation method. Vinegar or cassava acetylated distarch phosphate, gluten powder, edible salt and edible alkali, etc. overcome the defects of barley noodles sticking or clogging the machine, and are suitable for large-scale industrial production

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