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Buckwheat noodles and making method thereof

A technology for noodles and buckwheat is applied in the functions of food ingredients, food ingredients containing natural extracts, food science and other directions, which can solve the problems of noodle preparation technology that have not been reported, and achieve prevention and treatment of gestational diabetes, maintenance of environmental stability, and taste. layered effect

Inactive Publication Date: 2018-06-12
FOSHAN RIKEWEI FOOD TECH RES INST GENERAL PARTNER
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Furthermore, due to the particularity of nutritional requirements during pregnancy, the pathological features of gestational diabetes should be viewed independently as a disease feature, and there is no report on the existing noodle preparation technology in this regard

Method used

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  • Buckwheat noodles and making method thereof
  • Buckwheat noodles and making method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0027] A buckwheat noodle, consisting of the following parts by weight: 35 parts of wheat flour, 20 parts of buckwheat flour, 4 parts of wheat bran dietary fiber, 2 parts of Morus alba extract, 0.5 parts of total flavonoids of Morus twigs, 1 part of mulberry leaf polysaccharide, and 0.5 parts of CMC 0.4 parts of sodium alginate, 1 part of salt, and 35 parts of water.

[0028] The preparation method of the wheat bran dietary fiber is as follows: use a coarse sieve to remove impurities from wheat bran, soak in water for 30 minutes, add hot water to cook for 20 minutes, then add 0.4% α-amylase to hydrolyze at 75°C for 1 hour, and then Adding 5% sodium hydroxide solution for hydrolysis, washing the wheat bran hydrolyzed with alkali until neutral, then drying, bleaching with 5% hydrogen peroxide, washing with water, drying, and finally pulverizing through an 80-mesh sieve to obtain wheat bran dietary fiber.

[0029]The preparation method of the Cortex Mori extract is as follows: ta...

Embodiment 2

[0038] A buckwheat noodle, consisting of the following parts by weight: 45 parts of wheat flour, 15 parts of buckwheat flour, 6 parts of wheat bran dietary fiber, 1 part of Morus alba extract, 1 part of total flavonoids of Morus twigs, 0.5 parts of mulberry leaf polysaccharide, and 0.6 parts of CMC 0.2 parts of sodium alginate, 2 parts of salt, and 30 parts of water.

Embodiment 3

[0040] A buckwheat noodle, consisting of the following parts by weight: 40 parts of wheat flour, 18 parts of buckwheat flour, 5 parts of wheat bran dietary fiber, 1.5 parts of Morus alba extract, 0.8 parts of total flavonoids of Morus twigs, 0.8 parts of mulberry leaf polysaccharide, and 0.55 parts of CMC 0.3 parts of sodium alginate, 1.5 parts of salt, and 33 parts of water.

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Abstract

The invention belongs to the field of health-care foods, and discloses buckwheat noodles and a making method thereof. The buckwheat noodles consist of the following components in parts by weight: 35-45 parts of wheat flour, 15-20 parts of buckwheat flour, 4-6 parts of wheat bran dietary fibers, 1-2 parts of a white mulberry bark extract, 0.5-1 part of mulberry twig total flavonoids, 0.5-1 part ofmulberry leaf polysaccharide, 0.5-0.6 part of CMC, 0.2-0.4 part of sodium alginate, 1-2 parts of table salt and 30-35 parts of water. According to the buckwheat noodles disclosed by the invention, thewhite mulberry bark extract, the mulberry twig total flavonoids and the mulberry leaf polysaccharide are added and compounded to be used as functional components for making the noodles, so that the made noodles can sufficiently meet the nutritional requirement of pregnant women at a gestation period; and besides, in accordance with the special physiological characteristics of the pregnant women at the gestation period, the buckwheat noodles can mildly and effectively improve the nutrient substance metabolism of organisms of the pregnant women, enhance the antioxidant ability of the organisms,balance the metabolic cycle effects of ester and cholesterol, synergically control the blood sugar content of the pregnant women in the respects of molecules and body fluid, maintain the homeostasisof the organisms of the pregnant women at the gestation period, and safely and effectively prevent and control gestational diabetes.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to buckwheat noodles and a preparation method thereof. Background technique [0002] Diabetes is a common endocrine-metabolic disorder. Absolute or relative insufficiency of insulin secretion and decreased sensitivity of target cells to insulin lead to a series of clinical manifestations such as sugar, protein, fat and secondary water and electrolyte metabolic disorders, as well as acute and chronic complications. Diabetes is increasing year by year, and its impact on human health is becoming increasingly serious. Diabetes is also one of the serious complications of pregnancy. Diabetes during pregnancy includes diabetes combined with pregnancy and gestational diabetes. Gestational diabetes has now become an independent type of diabetes. In recent years, with the development of society, the continuous improvement of our country's diet level and the implementation of the policy ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/00
CPCA23L7/109A23L33/00A23V2002/00A23V2250/21A23V2200/30A23V2200/328
Inventor 周关健
Owner FOSHAN RIKEWEI FOOD TECH RES INST GENERAL PARTNER
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