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Highland barley low-GI extruded noodles and making method thereof

A technology of noodles and highland barley, which is applied in the field of highland barley low GI extruded noodles and its preparation, can solve the problems of low GI value, poor cooking quality and palatability of highland barley noodles, high blood sugar, etc., achieve low GI value, meet the needs of staple food, The effect of not raising blood sugar

Inactive Publication Date: 2019-05-17
QINGHAI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In view of this, the present invention aims at the above-mentioned problems, and provides a kind of highland barley low GI extruded noodles and its preparation method. The selection of raw materials for processing is mainly miscellaneous grains. Reasonable matching and combination, selection of reasonable dosage ratio, high temperature extrusion molding technology, combined with freezing and aging technology, while stabilizing the processed noodles with a low GI value, it solves the problem of poor cooking quality and palatability of highland barley noodles Difficult, the product is strong, continuous, not sticky soup, rich in nutrition, and does not raise blood sugar, enriching the staple food types of diabetics

Method used

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  • Highland barley low-GI extruded noodles and making method thereof
  • Highland barley low-GI extruded noodles and making method thereof
  • Highland barley low-GI extruded noodles and making method thereof

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preparation example Construction

[0030] The invention also discloses a method for preparing highland barley low GI extruded noodles, which comprises the following steps:

[0031] Step 1, preparation of powder: weigh the following components according to mass percentage: 60-80% of highland barley powder, 15-20% of pea powder, 5-10% of buckwheat flour, 5-10% of quinoa flour, the total of the above mass percentages The amount is 100%, and the weighed components are mixed to prepare powder, and the particle size of the powder is 80-100 mesh;

[0032] Step 2. Weigh the following components in parts by mass: 100 parts of powder, 40-45 parts of water; the pH of the water is 7.0-7.5;

[0033] Step 3. Add water to the powder, stir with a dough mixer for 5-8 minutes, and stir evenly to prepare a mixture;

[0034] Step 4, extruding: adding the mixture into a multi-functional extruding noodle machine for extruding, the extruding temperature is between 110°C and 130°C, and the diameter of the extruded noodles is 0.1-0.2m...

Embodiment 1

[0039] A highland barley low GI extruded noodle comprises the following components in parts by mass: 100 parts of powder and 42 parts of water.

[0040] Wherein, the flour material is composed of the following components according to mass percentage: 70% of highland barley powder, 15% of pea flour, 8% of buckwheat flour, 7% of quinoa flour, and the total content of the above mass percentages is 100%.

[0041] The preparation method of the highland barley low GI extruded noodles is as follows:

[0042] Step 1, preparing powder: mixing the above-mentioned powder components to prepare powder, the particle size of which is 90 mesh;

[0043] Step 2. Add water to the powder, stir with a dough mixer for 6 minutes, and stir evenly to prepare a mixture;

[0044] Step 3, extruding: adding the mixture into a multifunctional extruding noodle machine for extruding, the extruding temperature is 120°C, and the diameter of the extruded noodles is 0.15mm;

[0045] Step 4, freezing and aging:...

Embodiment 2

[0048] A highland barley low GI extruded noodle comprises the following components in parts by mass: 100 parts of powder and 40 parts of water.

[0049] Wherein, the powder material is composed of the following components according to the mass percentage: 80% highland barley powder, 10% pea powder, 5% buckwheat flour, 5% quinoa flour, and the total content of the above mass percentages is 100%.

[0050] The preparation method of the highland barley low GI extruded noodles is as follows:

[0051] Step 1. Prepare powder: mix the above-mentioned powder components to prepare powder, and the particle size of the powder is 80 mesh;

[0052] Step 2. Add water to the powder, stir with a dough mixer for 8 minutes, and stir evenly to prepare a mixture;

[0053] Step 3, extruding: adding the mixture into a multifunctional extruding noodle machine for extruding, the extruding temperature is 110°C, and the diameter of the extruded noodles is 0.1mm;

[0054] Step 4, freezing and aging: th...

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Abstract

The invention discloses highland barley low GI extruded noodles and a making method thereof. The noodles are made from, by weight, the following ingredients: 100 parts of powder and 40-45 parts of water. The powder comprises, by mass, the following ingredients: 60-80% of highland barley flour, 10-20% of pea meal, 5-10 % of buckwheat flour and 5-10 % of resveratrol powder, and the total content ofthe above mass percents is 100%. The preparation method comprises the steps of preparing the powder, and weighing the powder and water; adding water into the powder, stirring, and uniformly stirring to prepare a mixture; extruding the mixture; freezing and aging the extruded highland barley noodles; drying the aged highland barley noodles, namely packaging and warehousing. The highland barley noodles made by the making method have a lower GI (GI) value, and the highland barley noodles are stiffer, and their soup is not burnt and sticky during cooking, so that the healthy nutrition of people can be met, the blood sugar is not increased, and the main food demands of people with diabetes are met.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a highland barley low GI extruded noodle and a preparation method thereof. Background technique [0002] With the development of economy and society and the improvement of people's living standards, the incidence of obesity and some chronic degenerative diseases such as diabetes and cardiovascular diseases has increased rapidly. , There are about 120 million people with diabetes in my country. In recent years, the research on nutrition has developed rapidly, pointing out that the GI (Glycemic Index, Glycemic Index) value of modern food is too high, too refined and too delicious, and people's blood sugar rises again and again after meals when they enjoy delicious food in their daily meals. Yes, the stimulation of insulin is stronger, resulting in more insulin secretion, which increases the insulin load and leads to a decline in function. This is the main factor for the ra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L7/109A23L11/00A23L33/00
Inventor 杨希娟党斌张文刚张杰
Owner QINGHAI UNIVERSITY
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