Noodles with blood glucose reducing efficacy and preparation method of noodles

A technology of noodles and efficacy, applied in the function of food ingredients, food science, application and other directions, to achieve the effect of simple processing, good molding, and lowering postprandial blood sugar

Inactive Publication Date: 2017-09-01
诺和生物技术(天津)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology helps reduce excessive gastronomia during meals without causing stomach discomfort or other negative side effects such as heartburn caused by high levels of glucose consumption.

Problems solved by technology

This patented describes how wearing an antihypertensive pill made up mostly of vegetable spices helps lower blood glucose levels while reducing risk factors like type-2 diabtes (T2) associated nephropathies. Additionally, this patent suggests developing a nutritious meal containing specific ingredients called guarana which reduces excessive calorie consumption compared to regular tablets.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of noodle with hypoglycemic effect, is made up of buckwheat flour, low-gluten flour, gluten powder, L-arabinose, cinnamon powder, mulberry leaf powder and nutritional yeast powder, wherein, buckwheat flour 70kg, low-gluten flour 55kg, corn Protein powder 6kg, L-arabinose 2kg, cinnamon powder 1kg, mulberry leaf powder 0.7kg, nutritional yeast powder 0.2kg.

[0023] The preparation method of the above-mentioned noodles with hypoglycemic effect, the specific steps are as follows:

[0024] (1) Powder mixing: take various raw materials according to the recipe amount and place them in a powder mixer, and pre-mix for 5-8 minutes to obtain raw material mixed powder;

[0025] (2) Kneading dough: put the raw material mixed powder in a dough mixer and add water to mix and stir, the weight ratio of the raw material mixed powder to water is 1:1, the mixing time is 25 minutes, and the dough is obtained after fully mixing and stirring;

[0026] (3) Forming: put the dough into ...

Embodiment 2

[0031] A kind of noodle with hypoglycemic effect, is made up of buckwheat flour, low-gluten flour, gluten powder, L-arabinose, cinnamon powder, mulberry leaf powder and nutritional yeast powder, wherein, buckwheat flour 40kg, low-gluten flour 60kg, corn Protein powder 10kg, L-arabinose 5kg, cinnamon powder 2kg, mulberry leaf powder 2kg, nutritional yeast powder 1kg.

[0032] The preparation method is the same as in Example 1.

Embodiment 3

[0034] A kind of noodle with hypoglycemic effect, is made up of buckwheat flour, low-gluten flour, gluten powder, L-arabinose, cinnamon powder, mulberry leaf powder and nutritional yeast powder, wherein, buckwheat flour 65kg, low-gluten flour 30kg, corn Protein powder 5kg, L-arabinose 1kg, cinnamon powder 0.4kg, mulberry leaf powder 0.3kg, nutritional yeast powder 0.05kg.

[0035] The preparation method is the same as in Example 1.

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Abstract

The invention provides noodles with a blood glucose reducing efficacy and a preparation method of the noodles. The noodles are prepared from the following components in parts by weight: 40 to 70 parts of buckwheat powder, 30 to 60 parts of low-gluten flour, 5 to 10 parts of vital gluten, 1 to 5 parts of L-arabinose, 0.4 to 2 parts of cortex cinnamomi powder, 0.3 to 2 parts of mulberry leaves powder, and 0.05 to 1 part of nutritional yeast powder; and the noodles are prepared by virtue of powder mixing, dough kneading, forming, drying by cold air, drying by hot air and air cooling. The noodles can reduce the postprandial blood glucose of an eater, can meet the particular requirements of diabetes patients and people needing to control the blood glucose, and have a taste similar to that of the traditional noodles, the preparation method is simple, the dough kneading can be directly carried out without curing, and the noodles are formed by virtue of a traditional tabletting, slitting and extruding way, simple in processing, good in shape and suitable for the industrialized mass production.

Description

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Claims

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Application Information

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Owner 诺和生物技术(天津)有限公司
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