A whole oatmeal hypolipidemic functional semi-dry noodle and production method thereof

Abstract

The invention provides a whole oat hypolipidemic functional semi-dry noodle and a production method thereof. Oat whole powder is obtained by flour milling, stabilization, pre-curing and micro-grinding, and then through formula optimization, vacuum dough mixing, special rolling and other technical means, while the oat dosage is increased, the organoleptic quality of the semi-dry noodle is ensured. The oat functional semi-dry noodle is composed of the following raw materials by weight: 10-100 parts of pretreated oat whole powder; 0-90 parts of wheat flour; 0-10 parts of high activity gluten flour; 1-3 parts of salt; 0-3 parts of edible gum; 0-3 parts of soda; and 0-3 parts of exogenous starch. The whole oat semi-dry noodle not only ensures the good quality of semi-dry noodles, also has significant effects of lowering blood lipid and preventing cardiovascular and cerebrovascular diseases simultaneously, and provides a good staple food choice for hyperlipidemia and obesity 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 lipid function semi-dry noodles. 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 th...

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

[0011] First, the existing methods all adopt oat heart powder as the raw material for producing oat 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 Therefore, the functional properties of oats such as lipid-lowering are greatly reduced

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

[0012] 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

[0013] Third, the existing methods only improve the quality of semi-dry noodles by adding dough improvers such as gluten and exogenous colloids, so the proportion of oats added to noodles is limited, generally not more than 60%, which makes it difficult to reflect the quality of oat noodles. Specific 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 oatmeal 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.

Images