Low-GI high-fiber noodle and preparation method thereof

A noodle and high-fiber technology, which is applied in the direction of food ingredients as taste improvers, functions of food ingredients, food science, etc., can solve the problems of inability to scientifically regulate the ratio of soluble and insoluble dietary fiber, thermodynamic incompatibility of main ingredients of noodles, and influence Taste and cooking properties, etc., to reduce thermodynamic incompatibility, improve taste and cooking properties, reduce taste and cooking loss

Inactive Publication Date: 2017-06-30
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the ordinary oat bran dietary fiber has a rough taste after being added to the noodles due to its large particle size; in addition, the oat bran dietary fiber is an insoluble dietary fiber, which is thermodynamically incompatible with the main components of noodles (starch, protein), and will Destroy the tissue structure of noodles, affecting its texture and cooking properties
Some researchers tried to ultrafinely pulverize wheat bran, but the cooking properties of the prepared noodles were significantly reduced; at the same time, some researchers tried to add improvers, but the prepared noodles had poor palatability
The Chinese patent document with publication number CN 1005831564A discloses a preparation method of high wheat bran noodle powder, and discloses a pretreatment method of wheat bran, but the pretreatment operation of the invention is complicated (enzymolysis of wheat bran is required), The ratio of soluble and insoluble dietary fiber cannot be scientifically regulated

Method used

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  • Low-GI high-fiber noodle and preparation method thereof
  • Low-GI high-fiber noodle and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1. Raw materials:

[0034] Powder 100kg: high-gluten wheat flour 88.5%; oat bran dietary fiber 5%; konjac glucomannan 2.5%; gluten powder 3%; edible salt 1%;

[0035] 39kg of water.

[0036] 2. Preparation method

[0037] (1) edible salt is dissolved in water to make brine;

[0038] (2) Mix high-gluten wheat flour, oat bran dietary fiber, konjac glucomannan and gluten powder, add salt water, knead the dough for 15 minutes, and mature at 25°C for 20 minutes;

[0039] (3) The cooked dough is made into noodles through composite calendering, and dried for 30 hours at 25° C. and with a humidity of 65-75% to obtain dry noodles. The noodles prepared in this experiment are uniform in color, slightly brown, with a slight oatmeal flavor, without sour, musty and other peculiar smells. The taste is smooth, not sticky to the teeth, and chewy.

Embodiment 2

[0041] 1. Raw materials:

[0042]Powder 100kg: high-gluten wheat flour 83.5%; oat bran dietary fiber 10%; konjac glucomannan 2.5%; gluten 3%; edible salt 1%;

[0043] 40kg of water.

[0044] 2. Preparation method

[0045] (1) edible salt is dissolved in water to make brine;

[0046] (2) Mix high-gluten wheat flour, oat bran dietary fiber, konjac glucomannan and gluten powder, add salt water, knead the dough for 20 minutes, and mature at 20°C for 30 minutes;

[0047] (3) Stretching the matured dough to make noodles, drying at 30°C and 65-75% humidity for 24 hours to make dry noodles. The noodles prepared in this example are uniform in color, yellowish brown, slightly oat-like, and free from sour, musty and other peculiar smells. The taste is smooth, not sticky to the teeth, and has good palatability.

Embodiment 3

[0049] 1. Raw materials:

[0050] Powder 100kg: high-gluten wheat flour 78.5%; oat bran dietary fiber 15%; konjac glucomannan 2.5%; gluten powder 3%; edible salt 1%;

[0051] 42kg of water.

[0052] 2. Preparation method

[0053] (1) edible salt is dissolved in water to make brine;

[0054] (2) Mix high-gluten wheat flour, oat bran dietary fiber, konjac glucomannan and gluten powder, add salt water, knead the dough for 18 minutes, and mature at 22°C for 25 minutes;

[0055] (3) Stretching the matured dough to make noodles, drying at 28°C and 65-75% humidity for 27 hours to make dry noodles. The noodles prepared in this example are uniform in color, yellowish brown, slightly oat-like, and free from sour, musty and other peculiar smells. The taste is smooth, non-sticky, and resistant to cooking.

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Abstract

The present invention belongs to the technical field of food processing, and discloses a low-GI high-fiber noodle and a preparation method thereof, wherein the raw materials comprise, by mass, 100 parts of a powder material and 30-45 parts of water, and the components of the powder material comprise 58-92.5 wt% of high gluten wheat powder, 5-30 wt% of oat bran dietary fiber, 1-5 wt% of konjac glucomannan, 1-5 wt% of vital wheat gluten, and 0.5-2 wt% of edible salt. The preparation method comprises: dissolving edible salt into water to obtain salt water, uniformly mixing high gluten wheat powder, oat bran dietary fiber, konjac glucomannan and vital wheat gluten, adding the salt water, making dough for 10-35 min, aging for 15-45 min at a temperature of 10-35 DEG C, preparing noodles from the aged dough, and drying for 15-45 h at a temperature of 20-65 DEG C to prepare the dry noodles. According to the present invention, the low-GI high-fiber noodle has characteristics of smooth taste, no sticking, no muddy soup appearing and oat aroma, can increase the intake of soluble and insoluble dietary fibers, and further has functions of nutrition and health.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a low-GI high-fiber noodle and a preparation method thereof. Background technique [0002] Noodles are widely favored by consumers due to their simple preparation and convenient cooking, and are an important staple food on consumers' tables. [0003] Commercially available noodles basically use wheat flour as the main raw material, and wheat flour lacks the essential amino acid - lysine. Simultaneously, because the flour processing is too fine, cause the noodles that make to lack nutritional substances such as dietary fiber, vitamin and protein, and ordinary noodles also have the deficiencies such as poor mouthfeel, easily mixed soup. In addition, noodles are a medium-sized glycemic index (GI) food, and it is not suitable for a large amount of food for special groups such as diabetics who have high requirements for GI. GI (glycemic index) is an important ind...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L7/10A23L33/22A23L29/30A23L29/00A23L33/21
CPCA23V2002/00A23V2200/14A23V2200/30A23V2250/5058A23V2250/5486A23V2250/5116
Inventor 李琳蔡攀福李冰张霞梁毅王雪陈玲李晓玺
Owner SOUTH CHINA UNIV OF TECH
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