Whole-oat hypolipidemic functional fine dried noodle and production method thereof

Abstract

The invention provides a whole-oat hypolipidemic functional fine dried noodle and a production method thereof. According to the invention, the preprocessed whole oat flour is acquired according to the steps of preparing flour, stabilizing, pre-curing and finely smashing, and then the technologies, such as, formulation optimization, vacuum dough kneading and special rolling, are adopted for increasing the oat additive amount while guaranteeing the organoleptic quality of the fine dried noodle. The oat functional fine dried noodle is prepared from the following raw materials in parts by weight: 10-100 parts of preprocessed whole oat flour, 0-90 parts of wheat flour, 0-10 parts of high-activity gluten powder, 1-3 parts of salt, 0-3 parts of edible glue, 0-3 parts of soda and 0-3 parts of additional starch. According to the invention, under the condition of adding no any additives, 100% oat functional fine dried noodle product is produced, the quality is natural, the functional fine dried noodle belongs to dietary nutrition healthy food and has more obvious effects of reducing blood fat and restraining fat and an excellent staple food choice is supplied for the hyperlipidemia and obese patients.

Description

technical field [0001] The invention belongs to the field of miscellaneous grain noodle products processing, and specifically refers to a kind of oat as a characteristic raw material, which is produced by conventional methods such as flour milling, stabilization, pre-cooking, micro-grinding, formula optimization, vacuum kneading, special rolling, etc. The method of blood lipid function noodle. The inventive product can meet the staple food needs of special populations such as patients with hyperlipidemia and obesity. Background technique [0002] Cardiovascular and cerebrovascular diseases are common diseases that seriously threaten the health of human beings, especially middle-aged and elderly people. Hyperlipidemia is one of the important factors for the onset of cardiovascular and cerebrovascular diseases such as coronary heart disease, myocardial infarction, and atherosclerosis. Preventing cardiovascular and cerebrovascular diseases with healthy foods is becoming the fo...

AI Technical Summary

Problems solved by technology

Its disadvantages are: it takes a long time to soak before eating; it is not resistant to steaming; it is easy to paste soup and become sticky after cooking, and the nutrition loss is serious

[0010] First, the existing methods all adopt oat heart powder as the raw material for producing noodles, and oat bran (accounting for about 30% of the total amount of oats) is discarded, and more than half of the most important functional component dextran in oats is in the bran , thus greatly reducing the functional properties of oats such as lipid-lowering

The reason for abandoning oat bran is that the cellulose content in oat bran is high. Without proper processing, the noodles produced will have a poor taste and are not easy to digest; at the same time, the activity of lipase and lipoxygenase in oat bran is high, and the product is easy to deteriorate

[0011] Second, the raw material used in the existing method - oat flour has not been stabilized

If no stabilization treatment is carried out, the fat is easily hydrolyzed by lipase and further deteriorated, affecting the taste and flavor of oat noodle products, resulting in a short shelf life

[0012] Third, existing methods only improve the quality of dried noodles by adding dough improvers such as gluten and exogenous colloids, so the proportion of oats added to dried noodles is limited, generally not exceeding 60%, which makes it difficult to reflect the specific characteristics of oat dried noodles. Lipid-lowering functional properties

Oat protein contains more globulin, but the content of glutenin, albumin and prolamin is lower than that of wheat flour; at the same time, the molecular weight of oat glutenin is relatively small, and the gluten structure formed by mixing with water is weak and has no viscoelasticity. The mechanical processing characteristics of the dough are much lower than those of wheat dough

If the content of oat flour in the noodles is high, it will lead to a higher rate of broken noodles, a higher rate of broken noodles when cooked, and easy to mix soup, etc.

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