Fine dried noodles suitable for people with hyperglycemia to eat and preparation method of fine dried noodles

A high blood sugar, crowd technology, applied in the field of dried noodles and its preparation, can solve the problems of unfavorable blood sugar control of diabetic patients, and achieve the effect of compact structure, delaying blood sugar rise, and delaying digestion rate

Inactive Publication Date: 2018-12-25
重庆市三品功能食品研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main ingredients of traditional dried noodles are wheat flour, salt, edible alkali, et...

Method used

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  • Fine dried noodles suitable for people with hyperglycemia to eat and preparation method of fine dried noodles
  • Fine dried noodles suitable for people with hyperglycemia to eat and preparation method of fine dried noodles
  • Fine dried noodles suitable for people with hyperglycemia to eat and preparation method of fine dried noodles

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A dried noodle suitable for people with high blood sugar, comprising the following raw materials in parts by weight: 20-40 parts of whole grain wheat flour, 0-45 parts of wheat flour, 10-15 parts of special potato whole flour, 10-20 parts of gluten powder, and purified konjac powder 1 to 3 servings.

Embodiment 2

[0033] The dried noodle suitable for people with high blood sugar comprises the following raw materials in parts by weight: 20 parts of whole grain wheat flour, 10 parts of special potato whole flour, 10 parts of gluten powder and 1 part of purified konjac powder.

Embodiment 3

[0035] The dried noodle suitable for people with high blood sugar comprises the following raw materials in parts by weight: 40 parts of whole grain wheat flour, 45 parts of wheat flour, 15 parts of special potato whole flour, 20 parts of gluten powder and 3 parts of purified konjac powder.

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PUM

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Abstract

The invention provides fine dried noodles suitable for people with hyperglycemia to eat and a preparation method of the fine dried noodles. The fine dried noodles comprise the following raw materialsin arts by weight: 20-40 parts of intact wheat powder, 0-45 parts of wheat flour, 10-15 parts of special potato full-powder, 10-20 parts of vital gluten and 1-3 parts of purified konjak micro-powder.The invention further provides the preparation method of the fine dried noodles. The preparation method comprises the steps of weighing, mixing, dough kneading, fermenting, composite rolling, dough cutting and drying. The fine dried noodles have the advantages that a purpose of delaying increasing of postprandial blood sugar is achieved, risks of various complications due to glucose fluctuation ofa diabetic due to food taking are reduced, the living quality of the diabetic is improved, and nutritional requirements of the diabetic are met; and the noodles prepared by the preparation method taste good, and are suitable for being produced on a large scale.

Description

technical field [0001] The invention relates to the field of food, in particular to dried noodles suitable for people with high blood sugar 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] At present, in the treatment of diabetes, diet therapy is the basis for the treatment of various types of diabetes. It can lower blood sugar and reduce the burden on islet cells. It is equally important as drug treatment. Effective diet control can reduce and delay the occurrence of complications. But f...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L7/10A23L19/10A23L19/12A23L29/00A23L5/30A23L33/00
CPCA23V2002/00A23L5/30A23L7/109A23L7/115A23L19/115A23L19/12A23L29/045A23L33/00A23V2250/5486A23V2300/24A23V2300/10A23V2200/328
Inventor 李忠涂雪令刘容李婉竹游银川
Owner 重庆市三品功能食品研究院有限公司
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