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High-fiber high-protein nutrient noodles and making method thereof

A high-protein, high-fiber technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the comprehensive nutritional treatment needs of people who cannot meet diabetes prevention and control, single nutrition, single application function, etc. problems, to achieve the effect of promoting gastrointestinal motility, inhibiting blood sugar rise, and wide adaptability

Inactive Publication Date: 2018-03-27
迈纽斯(苏州)生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Recently, the research on medicinal and food homologous components, tartary buckwheat, dietary fiber components, high-protein components, and new food resource components has become a research hotspot in the medical nutrition treatment of diabetic populations. Although each component has a partial effect, the single application function Relatively single, relatively single nutrition, can not meet the comprehensive nutritional treatment needs of people with diabetes prevention and control

Method used

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  • High-fiber high-protein nutrient noodles and making method thereof
  • High-fiber high-protein nutrient noodles and making method thereof
  • High-fiber high-protein nutrient noodles and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Batching is carried out according to the following mass parts: 80 parts of wheat flour, 1 part of wheat dietary fiber powder, 3 parts of gluten powder, 5 parts of kudzu root extract, 5 parts of medlar extract, 10 parts of yam extract, 1 part of tartary buckwheat powder, 1 part of barley grass powder, 20 parts of resistant starch, 10 parts of konjac flour, 20 parts of inulin, 1 part of soybean protein isolate powder, 2 parts of whey protein powder and 10 parts of L-arabinose.

[0043] 1) Pretreatment of kudzu root, medlar and yam raw materials:

[0044] Raw material screening: crush the raw material through a 20-mesh sieve for screening, and put the raw material into the extraction tank after screening; extraction in the extraction tank: add 8 times of 60wt% ethanol solvent to extract at 70°C for 2 hours, add 5 times of 60wt% ethanol solvent to the filter residue after vacuum filtration Extract with % ethanol solvent at 70°C for 1 hour, add 4 times of 60wt% ethanol solve...

Embodiment 2

[0057] Ingredients are prepared according to the following parts by mass: 1 part of wheat flour, 5 parts of wheat dietary fiber powder, 20 parts of tartary buckwheat powder, 10 parts of barley grass powder, 10 parts of whey protein powder, and 8 parts of soybean protein isolate powder.

[0058] 1) Pass wheat dietary fiber, tartary buckwheat powder, barley grass powder, soybean protein isolate powder, and L-arabinose through a 150-mesh sieve;

[0059] 2) Add the improver: 0.1 part of sodium alginate, 0.3 part of xanthan gum, 0.3 part of compound phosphate, 1 part of edible salt, 0.15 part of edible alkali and 10 times the volume of purified water into the electric heating stirring tank, and heat it Mix in a mixing tank to obtain component 1;

[0060] 3) Add tartary buckwheat powder into a blender, and get component 2 after being uniformly mixed by the blender;

[0061] 4) Add wheat dietary fiber, barley grass powder, and soybean protein isolate into a mixer, and mix them unifo...

Embodiment 3

[0070] Batching is carried out according to the following mass parts: 10 parts of wheat flour, 4 parts of wheat dietary fiber powder (the fiber length accounts for more than 95% of the total mass below 32 μm), 1 part of gluten powder (protein content is more than 80wt%), kudzu root extract 4 parts of Chinese wolfberry fruit extract, 9 parts of Chinese yam extract, 15 parts of tartary buckwheat powder, 2 parts of barley grass powder, 15 parts of resistant starch, 1 part of konjac powder, 15 parts of inulin, soybean protein isolate powder 1 part, 1 part whey protein powder and 9 parts L-arabinose.

[0071] 1) Pretreatment of kudzu root, medlar and yam raw materials:

[0072] Raw material screening: crush the raw material through a 20-mesh sieve for screening, and put the raw material into the extraction tank after screening; extraction in the extraction tank: add 10 times of 70wt% ethanol solvent for extraction at 80°C for 1 hour, add 4 times of 70wt% ethanol solvent to the filt...

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Abstract

The invention provides high-fiber high-protein nutrient noodles. The high-fiber high-protein nutrient noodles mainly comprise wheat flour, wheat dietary fiber flour, vital wheat gluten, a radix puerariae extract, a Chinese wolfberry fruit extract, a Chinese yam extract, tartarian buckwheat powder, barley tender leaf powder, resistant starch, konjaku flour, inulin, soy protein isolate powder, wheyprotein powder and L-arabinose. A making method of the high-fiber high-protein nutrient noodles comprises the following steps of performing ethanol extraction on radix puerariae, Chinese wolfberry fruits and Chinese yams, performing decompressed concentration, and performing drying so as to obtain the radix puerariae extract, the Chinese wolfberry fruit extract and the Chinese yam extract for standby application; and adding water to the vital wheat gluten and the konjaku flour, performing uniform mixing and stirring, adding the wheat flour and the tartarian buckwheat powder, then adding the remaining components, and performing stirring so as to obtain the high-fiber high-protein nutrient noodles. The high-fiber high-protein nutrient noodles disclosed by the invention have significant effects, besides, concurrently have the effect of being balanced in nutrients, and are preferable medical nutrient treatment selection for crowds for preventing and controlling diabetes.

Description

technical field [0001] The invention relates to the field of noodle processing, in particular to a high-fiber and high-protein nutritional noodle and a preparation method thereof. Background technique [0002] In recent decades, the number of diabetic patients in the world has increased at an alarming rate. It is estimated that by 2030, the number of diabetic patients will increase to 380 million, and most of them will be concentrated in developing countries. In 2013, it was reported that the prevalence of diabetes in Chinese adults had reached 11.6%. Diabetes has become a major public health problem that seriously affects the physical and mental health of Chinese people. [0003] According to the "Guidelines for Medical Nutrition Therapy of Diabetes in China (2013)", nutrition therapy is the basis of diabetes treatment and an essential measure for the prevention and control of diabetes at any stage in the natural course of the disease. Recently, the research on medicinal a...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L29/30A23L33/105A23L33/185A23L33/19A23L33/21A23L33/22
CPCA23L7/198A23L29/30A23L33/105A23L33/185A23L33/19A23L33/21A23L33/22A23V2002/00A23V2200/328A23V2250/21A23V2250/5062A23V2250/5066A23V2250/5488A23V2250/54252
Inventor 周莉芦瑾曹成成
Owner 迈纽斯(苏州)生物科技有限公司
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