Low GI (glycemic index) noodle and preparation method thereof

A noodle and dough technology, which is applied in the field of food processing, can solve problems such as low dietary fiber content, single raw material, and difficult quality control, and achieve the effects of supplementing dietary fiber, controlling blood sugar peaks, and improving intestinal health

Inactive Publication Date: 2017-06-20
玛士撒拉(上海)医疗科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional hand-made noodles are complicated in production process, with small output and difficult quality control; and ordinary dried noodles, although simple in process, have single raw materials and single nutritional components, and blood sugar rises rapidly after eating, which is not conducive to blood sugar control.
[0004] Among

Method used

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  • Low GI (glycemic index) noodle and preparation method thereof
  • Low GI (glycemic index) noodle and preparation method thereof
  • Low GI (glycemic index) noodle and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0051] Example 1

[0052] (1) 7kg of buckwheat flour, 2kg of wheat dietary fiber, 10kg of tartary buckwheat flour, 2kg of soy flour, 1kg of mung bean flour, 8kg of gluten flour, 0.1kg of seaweed flour, 2kg of konjac flour, and 2kg of resistant dextrin are made into a mixture 1 for use. ;

[0053] (2) Dissolve 0.9 kg of sodium chloride in water to prepare brine for later use;

[0054] (3) Mix mixture 1 with 65 kg of wheat flour for 5-10 minutes, then add salt water and stir for 15-30 minutes to make dough;

[0055] (4) The dough is allowed to stand and mature for 10-20 minutes, and then rolled (4-7 passes) to make noodles;

[0056] (5) Use 18-22 round knife or square knife to cut into noodles, cut to length;

[0057] (6) Put the noodles into the drying room, 70-85℃, 6-8h to dry, or air-dry indoors naturally.

[0058] (7) Cut air-dried noodles into strips, weigh, and pack.

[0059] (8) Inspection and storage of finished products.

Example Embodiment

[0060] Example 2

[0061] (1) Mix 5 kg of buckwheat flour, 1.5 kg of wheat dietary fiber, 15 kg of tartary buckwheat flour, 3 kg of soybean flour, 1 kg of mung bean flour, 11 kg of gluten flour, 2 kg of seaweed flour, 1 kg of konjac flour, and 0.49 kg of resistant dextrin. spare;

[0062] (2) Dissolve 0.01kg of sodium chloride in water to prepare brine for use;

[0063] (3) Mix the mixture 1 with 60 kg of wheat flour for 5-10 minutes, then add salt water and stir for 15-30 minutes to prepare dough;

[0064] (4) The dough is allowed to stand and mature for 10-20 minutes, and then rolled (4-7 passes) to make noodles;

[0065] (5) Use 18-22 round or square knives to form noodles and cut to length;

[0066] (6) Put the noodles into the drying room, 70-85℃, 6-8h to dry, or air-dry indoors naturally.

[0067] (7) Cut air-dried noodles into strips, weigh, and pack.

[0068] (8) Inspection and storage of finished products.

Example Embodiment

[0069] Example 3

[0070] (1) Prepare a mixture of 5 kg of buckwheat flour, 1 kg of wheat dietary fiber, 10 kg of tartary buckwheat flour, 1 kg of soybean flour, 1 kg of mung bean flour, 15 kg of gluten flour, 2 kg of seaweed flour, and 5 kg of konjac flour;

[0071] (2) Dissolve 2 kg of sodium chloride in water to prepare brine for use;

[0072] (3) Mix mixture 1 with 58 kg of wheat flour for 5-10 minutes, then add salt water and stir for 15-30 minutes to prepare dough;

[0073] (4) The dough is allowed to stand and mature for 10-20 minutes, and then rolled (4-7 passes) to make noodles;

[0074] (5) Use 18-22 round or square knives to form noodles and cut to length;

[0075] (6) The noodles are sent to the drying room, and dried at 70-85°C for 6-8 hours to dry, or air-dried indoors.

[0076] (7) Cut air-dried noodles into strips, weigh, and pack.

[0077] (8) Inspection and storage of finished products.

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Abstract

The invention provides a low GI (glycemic index) noodle. The noodle comprises 55-72 parts of wheat flour, 5-10 parts of buckwheat flour, 10-15 parts of tartary buckwheat flour, 1-5 parts of soybean flour, 1-5 parts of mung bean flour, 5-15 parts of gluten flour, 0.1-3 parts of seeweed flour, 1-6 parts of konjaku flour, 1-10 parts of dietary fiber and 0.01-5 parts of improver, wherein the sum of the parts of the components is 100.According to the invention, continuous improvements such as raw material selection, proportioning optimization, process adjustment and the like are performed, thereby finally solving the problem that the coarse grain noodle is easy to broke, is rough in taste, instable in quality and the so on from the process aspect, and reaching the standards of controlling postprandial blood sugar peak value, supplementing dietary fibers to improve intestinal tract health, supplementing proteins to satisfy nutritional requirements and the like from the nutrition aspect. The prepared noodle has a favorable blood sugar control effect, contains rich nutrients, is favorable in mouthfeel and wins warm praise from customers after being brought to market.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low GI noodle and a preparation method thereof. Background technique [0002] The rapid development of society has changed people's living and working habits, and some diseases have also affected people's health more and more seriously with this change. Diabetes is one of them. According to IDF statistics, in 2015, there were about 415 million people with diabetes in the world, and 1 in every 11 people suffer from diabetes. In my country, the number has reached 110 million, and the number is increasing at a rate of 5 million per year. The prevention and control of diabetes has become particularly important. . Diabetes mellitus is a disease caused by the disorder of blood sugar regulation function. It is manifested as abnormal increase of blood sugar content, often accompanied by polydipsia, polyphagia, polyuria, weight loss, fatigue and other symptoms. Therefore, postp...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L7/10A23L11/00A23L17/60A23L33/185A23L33/21A23L33/22
CPCA23V2002/00A23V2200/14A23V2200/328A23V2200/32
Inventor 张波唐黎明崔鹏举郭富现肖融李琦张卫家
Owner 玛士撒拉(上海)医疗科技有限公司
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