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Weight-reducing noddles containing modified starch and preparation method thereof

A modified starch and noodle technology, applied to bacteria used in food preparation, functions of food ingredients, protein-containing food ingredients, etc., can solve unsatisfactory, taste, cooking resistance and weight loss effects to be studied, and noodle nutrition is single and other problems, to achieve the effect of reducing food intake, eliminating indigestion, and enriching nutrition

Inactive Publication Date: 2019-08-27
GUANGXI GAOYUAN STARCH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The nutritional components of the noodles of this invention are relatively single, which cannot meet the nutrition required by the human body, and its taste, cooking resistance and weight loss effect still need to be studied

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A slimming noodle containing modified starch, comprising the following raw materials in parts by weight: 50 parts of wheat flour, 20 parts of psyllium husk powder, 5 parts of konjac flour, 1.2 parts of cross-linked hydroxypropyl cornstarch, 2.5 parts of probiotics, 0.3 parts of plant extracts, 4 parts of protein powder, 0.05 parts of multivitamins, 0.1 parts of compound minerals and 30 parts of deionized water.

[0036] The preparation method of the cross-linked hydroxypropyl cornstarch is as follows: uniformly disperse the cornstarch in the sodium sulfate solution to form a starch emulsion with a mass concentration of 20-40%, and slowly add 1-3% of the cornstarch weight under stirring Sodium hydroxide, then add 5-15mL propylene oxide, react at a constant temperature of 35-45°C for 10-12h, then adjust the pH value to 9.0-10.0 with sodium hydroxide solution, add 1-3% chlorine by weight of corn starch Sodium chloride, adding sodium trimetaphosphate with 0.01-0.1% of the w...

Embodiment 2

[0048] A slimming noodle containing modified starch, comprising the following raw materials in parts by weight: 40 parts of wheat flour, 10 parts of psyllium husk powder, 4 parts of konjac flour, 0.5 part of cross-linked hydroxypropyl cornstarch, 1 part of probiotics, 0.1 part of plant extract, 2 parts of protein powder, 0.01 part of multivitamin, 0.05 part of multivitamin and 20 parts of deionized water.

[0049] The preparation method of the cross-linked hydroxypropyl cornstarch is as follows: uniformly disperse the cornstarch in the sodium sulfate solution to form a starch emulsion with a mass concentration of 20-40%, and slowly add 1-3% of the cornstarch weight under stirring Sodium hydroxide, then add 5-15mL propylene oxide, react at a constant temperature of 35-45°C for 10-12h, then adjust the pH value to 9.0-10.0 with sodium hydroxide solution, add 1-3% chlorine by weight of corn starch Sodium chloride, adding sodium trimetaphosphate with 0.01-0.1% of the weight of corn...

Embodiment 3

[0061] A slimming noodle containing modified starch, comprising the following raw materials in parts by weight: 60 parts of wheat flour, 30 parts of psyllium husk powder, 6 parts of konjac flour, 2 parts of cross-linked hydroxypropyl cornstarch, 4 parts of probiotics, 0.5 parts of plant extracts, 6 parts of protein powder, 0.1 parts of multivitamins, 0.15 parts of compound minerals and 40 parts of deionized water.

[0062] The preparation method of the cross-linked hydroxypropyl cornstarch is as follows: uniformly disperse the cornstarch in the sodium sulfate solution to form a starch emulsion with a mass concentration of 20-40%, and slowly add 1-3% of the cornstarch weight under stirring Sodium hydroxide, then add 5-15mL propylene oxide, react at a constant temperature of 35-45°C for 10-12h, then adjust the pH value to 9.0-10.0 with sodium hydroxide solution, add 1-3% chlorine by weight of corn starch Sodium chloride, adding sodium trimetaphosphate with 0.01-0.1% of the weigh...

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Abstract

The invention discloses weight-reducing noddles containing modified starch and a preparation method thereof. The noddles are prepared from the following raw materials in parts by weight: 40-60 parts of wheatmeal, 10-30 parts of psyllium husk powder, 4-6 parts of konjaku flour, 0.5-2 parts of cross-linked hydroxypropyl corn starch, 1-4 parts of probiotics, 0.1-0.5 part of a plant extract, 2-6 partsof albumen powder, 0.01-0.1 part of decavitamin, 0.05-0.15 part of a composite mineral substance, and 20-40 parts of deionized water; the preparation method of the plant extract comprises the steps of mixing fructus hordei germinatus, radix hamamelidis mollis, and asiatic pennywort herb according to the mass ratio of (3 to 5) to 1 to 1, smashing, screening by a sieve with 40-60 meshes, adding water for soaking, decocting for 1-2 hours, and filtering. The preparation method of the weight-reducing noddles containing the modified starch is simple and practicable; the noddles have the advantagesof tough, chewy and smooth taste, fine and smooth tissue structure, and boiling resistance, and have good weight-reducing effects at the same time.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a slimming noodle containing modified starch and a preparation method thereof. Background technique [0002] Noodle food is an indispensable food in people's daily life. With the development of economy and the progress of society, people have higher and higher requirements for diet. They are not satisfied with satiety, but more about health care. Such health care noodle products have been produced. Existing health-care flour products have single functions, and some health-care functions are not obvious. Especially now there are more and more patients with obesity and hyperlipidemia, and there are also many flour products specially for obese patients and patients with hyperlipidemia on the market, but the general nutrition is not comprehensive and the mouthfeel is poor. Chinese patent CN106261629A discloses a health-preserving slimming noodle, including raw materials and...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L29/30A23L33/10A23L19/10A23L33/185A23L33/19A23L33/135A23L33/105A23L33/15A23L33/155A23L33/16
CPCA23L7/109A23L29/30A23L33/10A23L19/115A23L33/185A23L33/19A23L33/135A23L33/105A23L33/15A23L33/155A23L33/16A23V2002/00A23V2400/125A23V2400/531A23V2400/533A23V2400/169A23V2200/14A23V2200/332A23V2250/5118A23V2250/21A23V2250/54A23V2250/70A23V2250/156
Inventor 张晋滔张晋源徐远平
Owner GUANGXI GAOYUAN STARCH
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