Nutritional blending noodles and preparation method thereof

A blending and noodle technology, applied in the functions of food ingredients, polysaccharide/gum-containing food ingredients, food science, etc., can solve problems such as hardness and cooking loss, affecting noodle stretchability, etc., achieve low cooking loss rate, anti-oxidation Strong ability to lower blood sugar

Active Publication Date: 2017-12-22
XINJIANG ARMAN HALAL FOOD IND GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ma Daorong et al. added tomato juice to noodles to increase the flavor and nutrition of noodles, but the research found that adding too much tomato juice to noodles would affect the stretchability, hardness and cooking loss of noodles, so the research and development of good quality nutrition Noodles are of great significance for enriching the types of nutritious and health food and improving people's dietary nutrition and health level

Method used

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  • Nutritional blending noodles and preparation method thereof
  • Nutritional blending noodles and preparation method thereof
  • Nutritional blending noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1: Nutritional Blending Noodles

[0034] The invention provides a kind of nutrient reconciled noodles, comprising 760g of wheat flour, 60g of raw tall rice flour, 10g of tomato powder microcapsules, 20g of jujube polysaccharide, 10g of gluten powder, 10g of table salt, 1g of food alkali, 1g of sodium carboxymethyl cellulose, water 450g.

Embodiment 2

[0035] Example Two: Nutritional Blending Noodles

[0036]The present invention provides a kind of nutritional reconciling noodles, comprising 880g of wheat flour, 140g of raw tall rice flour, 80g of tomato powder microcapsules, 80g of jujube polysaccharide, 40g of gluten powder, 16g of table salt, 3g of food alkali, 5g of sodium carboxymethyl cellulose, water 550g.

Embodiment 3

[0037] Example 3: Nutritional Blending Noodles

[0038] The present invention provides a kind of nutritional reconciling noodles, comprising 780g of wheat flour, 80g of raw tall rice flour, 20g of tomato powder microcapsules, 40g of jujube polysaccharide, 15g of gluten powder, 11g of table salt, 1g of food alkali, 1g of sodium carboxymethyl cellulose, water 510g.

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PUM

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Abstract

The invention discloses nutritional blending noodles and a preparation method thereof. The nutritional blending noodles comprise the following materials in parts by weight: 760-880 parts of wheat flour, 60-140 parts of raw rice powder, 10-80 parts of tomato powder microcapsule, 20-80 parts of date polysaccharide, 10-40 parts of vital gluten, 10-16 parts of edible salt, 1-3 parts of edible alkali, 1-5 parts of sodium carboxymethylcellulose and 450-550 parts of water. The acquired nutritional blending noodles are characterized by high stretchability, moderate hardness, lower cooking loss ratio and higher oxidation resistance; the polysaccharide of the nutritional blending noodles provided by the invention has an inhibiting effect to alpha-glucosaccharase and has a dosage dependency relation; the enzymatic activity inhibition ratio of the polysaccharide in the concentration of 10mg / mL is approximate to that of acarbose; and the polysaccharide has an obvious effect for reducing blood sugar.

Description

technical field [0001] The present invention mainly relates to the technical field of food processing, in particular, the present invention relates to the technical field of noodles and a preparation method thereof. Background technique [0002] With the increasing pace of life, the increasing number of obese people and the aging population, the number of diabetic patients is also increasing rapidly, and the mortality rate of diabetes has ranked third after cardiovascular and cerebrovascular diseases and tumors. Diabetes can generally be divided into type I diabetes, type II diabetes and other diabetes, and more than 90% of them are type II diabetes. Type II diabetes is a chronic, systemic metabolic disease, manifested as a relative lack of insulin secretion or insulin resistance. Natural hypoglycemic foods have the characteristics of wide sources, few side effects, and low prices, and are easily accepted by ordinary people. They are the best means for daily health care and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00A23L29/30A23L33/125
CPCA23V2002/00A23L7/109A23L19/09A23L29/30A23L33/125A23V2200/30A23V2200/328A23V2250/51
Inventor 敬思群
Owner XINJIANG ARMAN HALAL FOOD IND GRP CO LTD
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