Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Making method of konjac noodle products suitable for diabetics

A product, the technology of konjac, is applied in the field of konjac noodle product preparation, which can solve the problems of poor elasticity, low viscosity, and lack of toughness of konjac noodles, and achieve the effect of smooth taste, no fluctuation and rise, and green appearance

Inactive Publication Date: 2018-07-20
SHANDONG HEARUN DIETARY HALL CO LTD
View PDF5 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] (2) Improve the defects of konjac noodle products such as poor elasticity, lack of toughness and low viscosity

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Making method of konjac noodle products suitable for diabetics

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1 A kind of preparation method of konjac sugar friend noodle product

[0029] Include the following steps:

[0030] (1) Purified glucomannan powder

[0031] The glucomannan powder is extracted from konjac, and the active ingredient content of the glucomannan powder is 96%.

[0032] (2) Feeding

[0033] Put 15Kg of 50-fold concentrated mulberry leaf powder into pure water at 25-30°C, stir for 15 minutes at a speed of 150 rpm, then add 30kg of glucomannan powder, and stir for 5 minutes at a speed of 450 rpm , and then swelled and left for 50 minutes to obtain a paste mixture.

[0034] The mulberry leaf powder has a moisture content of 10% and an extract content of 56.2%.

[0035] (3) Refining

[0036] Add lime water, the add-on of lime water is 10% of the paste mixture quality of step (2), the adding flow rate of lime water is 1.5L / min, carry out refining 3 minutes, the stirring speed of refining process is 450 rev / min, The stirring temperature is 25-30°C...

Embodiment 2

[0128] Embodiment 2 A kind of preparation method of konjac sugar friend noodle product

[0129] Include the following steps:

[0130] (1) Purified glucomannan powder

[0131] The glucomannan powder is extracted from konjac, and the active ingredient content of the glucomannan powder is 96%.

[0132] (2) Feeding

[0133] Put 15Kg of 50 times concentrated mulberry leaf powder into 100kg of pure water at 25-30°C, stir at a speed of 150 rpm for 15 minutes, then add 30kg of glucomannan powder, and stir at a speed of 450 rpm 5 minutes, then add 75g of arabinoxylanase, 100g of yam extract, 80g of cassava extract, 60g of fish skin hydrolyzate, 1kg of whole wheat flour, stir at 300 rpm for 10 minutes, then swell and leave for 50 minutes , to obtain a pasty mixture.

[0134] The mulberry leaf powder has a moisture content of 10% and an extract content of 56.2%.

[0135] The preparation method of described fish skin hydrolyzate is:

[0136] A. Fish skin pretreatment

[0137] Remove ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Pullaaaaaaaaaa
Elasticityaaaaaaaaaa
Hardnessaaaaaaaaaa
Login to View More

Abstract

The invention provides a making method of konjac noodle products suitable for diabetics. The making method comprises the following steps of refining glucomannan powder, performing charging, performingrefining, performing discharging to obtain noodles, performing shaping and performing cooking. The made noodle products are strong basicity foods, green and bright in appearance, and smooth and tenacious in mouth feel, and the pH value is 11.5-12. After the konjac noodle products suitable for diabetics are eaten by patients with fasting blood sugar being less than or equal to 9.5 mmol\l for 6 months, the blood sugar can be reduced to 6.1mmol\l or below; after the konjac noodle products suitable for diabetics are eaten by patients with fasting blood sugar being greater than 9.5 and smaller than 10 mmol\l for 9 months, the blood sugar can be reduced to 6.1mmol\l or below; after the konjac noodle products suitable for diabetics are eaten by patients with fasting blood sugar being greater than 10 and smaller than 11 mmol\l for 12 months, the blood sugar can be reduced to 6.1mmol\l or below; and after the konjac noodle products suitable for diabetics are eaten by patients with fasting blood sugar being greater than 11 and smaller than 16 mmol\l for 12 months or more, the fasting blood sugar can be reduced to 7mmol\l or below.

Description

technical field [0001] The invention relates to a preparation method of konjac candied noodle products, belonging to the technical field of food processing. Background technique [0002] Konjac is a perennial herbaceous plant of Araceae, which has a long history of planting in the southwestern and central western regions of my country. The main component of konjac is glucomannan, which is a food with low calorie, low protein and high dietary fiber, and is rich in more than a dozen amino acids, vitamins, complex polysaccharides and trace elements needed by the human body. As a functional food, It has a certain effect on high blood pressure, obesity, diabetes, and constipation. It can detoxify the body of toxins and garbage, prevent and treat colon cancer, esophageal cancer and other cancers. In addition, it also has various physical and chemical properties such as water solubility, thickening, stability, suspension, gelation, film formation, and bonding, so konjac is a natur...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L19/10A23L33/00
CPCA23V2002/00A23L19/115A23L33/00A23V2200/30A23V2200/328A23V2200/3262A23V2200/326A23V2200/14A23V2250/5066A23V2250/21
Inventor 李全进李奕颉江海伟
Owner SHANDONG HEARUN DIETARY HALL CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com