Low-GI high-proportion purple sweet potato whole flour noodles and preparation method thereof

A technology of purple sweet potato powder and noodles, which is applied in the field of food processing, can solve problems such as sticking rolls, poor tensile resistance, lower GI value of noodles, and large cooking loss, so as to ensure quality, improve roughness, and reduce branched chains The effect of starch content

Inactive Publication Date: 2019-10-11
四川东方主食产业技术研究院
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to overcome the deficiencies in the prior art, provide a kind of low GI high ratio purple sweet potato whole flour noodle and preparation method thereof, with wheat flour, purple sweet potato whole flour, wheat bran, isoamylase, konjac mannan , wheat gluten, through the three-layer composite calendering technology, it can effectively improve the high proportion of purple potato noodles. Enzyme technology, adding isoamylase to modify starch, increasing the content of slowly digestible starch in flour, effectively reducing the GI value of noodles, not only meeting the needs of special populations with type 2 diabetes for noodles, but also ensuring the quality of noodles

Method used

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  • Low-GI high-proportion purple sweet potato whole flour noodles and preparation method thereof

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Effect test

Embodiment 1

[0030] A kind of preparation method of low GI high proportion purple sweet potato whole flour noodles, comprises the following steps:

[0031] S1. take by weighing 10 parts by weight of wheat flour, 72 parts by weight of purple sweet potato powder, 20 parts by weight of wheat bran, 0.04 parts by weight of isoamylase, 1.4 parts by weight of konjac mannan, 2.6 parts by weight of gluten Flour and mix for 2 to 3 minutes to make the powder evenly mixed to obtain inner layer flour, weigh 90 parts by weight of wheat flour and 12.04 parts by weight of whole purple sweet potato powder and mix for 2 to 3 minutes to make the powder evenly mixed to obtain outer layer powder ;The mass ratio of inner layer powder and outer layer powder is 1:1;

[0032] S2. The inner layer powder and the outer layer powder are kneaded in a vacuum dough kneading machine respectively. The kneading machine is as follows: add water with a mass ratio (powder: water) of 1:0.3 to the inner layer powder, Knead the ...

Embodiment 2

[0040] A kind of preparation method of low GI high proportion purple sweet potato whole flour noodles, comprises the following steps:

[0041] S1. take by weighing 30 parts by weight of wheat flour, 40 parts by weight of purple sweet potato powder, 10 parts by weight of wheat bran, 0.02 parts by weight of isoamylase, 0.6 parts by weight of konjac mannan, 0.8 parts by weight of gluten Flour and mix for 2 to 3 minutes to make the powder evenly mixed to obtain inner layer flour, weigh 80 parts by weight of wheat flour and 11.42 parts by weight of whole purple sweet potato powder and mix for 2 to 3 minutes to make the powder evenly mixed to obtain outer layer powder ;The mass ratio of inner layer powder and outer layer powder is 1:1;

[0042]S2. The inner layer powder and the outer layer powder are kneaded in a vacuum dough kneading machine respectively. The kneading machine is as follows: add water with a mass ratio (powder: water) of 1:0.35 to the inner layer powder, Knead the ...

Embodiment 3

[0048] A kind of preparation method of low GI high proportion purple sweet potato whole flour noodles, comprises the following steps:

[0049] S1. take by weighing 2 weight parts of wheat flour, 84 weight parts of purple sweet potato powder, 26 weight parts of wheat bran, 0.04 weight parts of isoamylase, 1.5 weight parts of konjac mannan, 3.5 weight parts of gluten Flour and mix for 2 to 3 minutes to make the powder evenly mixed to obtain inner layer flour, weigh 88 parts by weight of wheat flour and 14.04 parts by weight of whole purple potato powder and mix for 2 to 3 minutes to make the powder evenly mixed to obtain outer layer powder ;The mass ratio of inner layer powder and outer layer powder is 1:1;

[0050] S2. The inner layer powder and the outer layer powder are kneaded in a vacuum dough kneading machine respectively. The kneading machine is as follows: add water with a mass ratio (powder: water) of 1:0.3 to the inner layer powder, Knead the dough at 20-30°C for 8-14...

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Abstract

The invention relates to the technical field of food processing, in particular to low-GI high-proportion purple sweet potato whole flour noodles and a preparation method thereof. The low-GI high-proportion purple sweet potato whole flour noodles are prepared from, by weight, 90-110 parts of wheat flour, 40-100 parts of sweet potato whole flour, 10-40 parts of wheat bran, 0.02-0.06 part of isoamylase, 0.6-2.0 parts of konjac manna and 0.8-4.2 parts of vital gluten. The low-GI high-proportion purple sweet potato whole flour noodles and the preparation method thereof effectively solve the technical problems that the high-proportion purple sweet potato noodles have unsmooth flour bands, stick to a roller, have poor tensile resistance, are easy to break, have large cooking loss and the like bytaking the wheat flour, the sweet potato whole flour, the wheat bran, the isoamylase, the konjac manna and the vital gluten as raw materials through a three-layer compound calendaring technology, andhave the advantages that a bio-enzyme technology is utilized, and the isoamylase is added for modifying starch, which increases the content of resistant starch in flour, effectively reduces GI of thenoodles, not only can ensure the requirements of special crowd with type 2 diabetes for the noodles, but also can ensure the quality of the noodles.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low GI and high proportion purple potato whole flour noodle and a preparation method thereof. Background technique [0002] According to statistics from the Ministry of Health of China in 2017, the number of people with diabetes in my country ranks first in the world, reaching an astonishing 114 million people. The prevalence of diabetes among adults is as high as 11.6%, and the proportion of adults with prediabetes reaches 50.1%. , That is to say, China has more than 500 million people with diabetes "reserve army", the prevalence of diabetes in the Chinese population has risen year by year from less than 1% in the 1980s to 11.6% now, and the prevalence of diabetes among adults in some areas has even reached 18%. %, the prevalence of diabetes has increased dozens of times in the past 30 years. [0003] Purple sweet potato has nutrients such as protein, starch, pectin, ce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L7/10A23L19/10A23L29/30A23L33/00
CPCA23L7/109A23L7/115A23L19/10A23L7/10A23L29/30A23L33/00A23V2002/00
Inventor 康建平杨健张星灿华苗苗刘建吴淼白菊红钟雪婷
Owner 四川东方主食产业技术研究院
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