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Preparation method and application of tartary buckwheat rice noodles

A technology of tartary buckwheat rice noodles and tartary buckwheat is applied in the application, the function of food ingredients, food science and other directions, which can solve the problems of loss of active ingredients, bitter taste of fresh and wet rice noodles, and lowering the ability to control blood sugar, so as to reduce the digestion rate, Low glycemic index, slow digestion effect

Pending Publication Date: 2020-08-04
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, fresh wet rice noodles prepared with tartary buckwheat taste bitter, and a large amount of active ingredients will be lost during extrusion and rehydration, which reduces its ability to control blood sugar

Method used

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  • Preparation method and application of tartary buckwheat rice noodles
  • Preparation method and application of tartary buckwheat rice noodles

Examples

Experimental program
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Effect test

Embodiment 1

[0035] The present embodiment provides the preparation method of the convenient rice noodle that is suitable for people with high blood sugar and diabetes, wherein the weight share of early indica rice is 60 parts, the weight share of germinated tartary buckwheat is 30 parts, and the konjac flour is 10 parts; the actual production process includes the following steps:

[0036] (1) Select and wash rice: Remove bad rice, stones and other sundries, and rinse with tap water three times.

[0037] (2) Germination of tartary buckwheat: Soak tartary buckwheat in clear water for 3 days at 25°C, then dry in an oven at 105°C.

[0038] (3) Soaking: Mix the washed early indica rice and germinated tartary buckwheat in a ratio of 60:30, add water and soak for 8 hours.

[0039](4) Drain water, adopt toothed disc type blast pulverizer, add konjac powder: the uniformly mixed raw materials obtained in (2) are left to drain until there is no continuous water dripping; pulverize by toothed disc ty...

Embodiment 2

[0043] The present embodiment provides a kind of preparation method of the convenient rice noodle that is suitable for hyperglycemia, diabetic crowd, wherein the weight share of early indica brown rice is 50 parts, the weight share of germinated tartary buckwheat rice is 45 parts, and the weight share of konjac flour is 5 parts; Actual production The process includes the following steps

[0044] (1) Select rice and tartary buckwheat and wash the rice: remove bad rice, stones and other sundries, and rinse with tap water three times.

[0045] (2) Germination of tartary buckwheat: Soak tartary buckwheat in clear water for 1 day at 20°C, then dry in an oven at 105°C.

[0046] (3) Soaking: Mix the washed early indica brown rice and germinated tartary buckwheat in a ratio of 50:45, add water and soak for 15 hours.

[0047] (4) Drain, adopt the toothed disc type blast pulverizer, add konjac flour: the raw material mixed uniformly obtained in (2) is left to drain until there is no co...

Embodiment 3

[0051] The present embodiment provides a kind of preparation method of the instant rice noodle that is suitable for hyperglycemia, diabetes crowd, and wherein the weight share of crushed early indica rice is 30 parts, the weight share of germinated tartary buckwheat rice is 60 parts, and the weight share of konjac flour is 10 parts; Actual production The process includes the following steps

[0052] (1) Select rice and tartary buckwheat and wash the rice: remove bad rice, stones and other sundries, and rinse with tap water three times.

[0053] (2) Germination of tartary buckwheat: Soak tartary buckwheat in clear water for 2 days at 30°C, then dry in an oven at 105°C.

[0054] (3) Soaking: Mix the washed early indica rice and tartary buckwheat rice in a ratio of 30:60, add water and soak for 10 hours.

[0055] (4) Drain, adopt the toothed disc type blast pulverizer, add konjac flour: the raw material mixed uniformly obtained in (2) is left to drain until there is no continuou...

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Abstract

The invention discloses a preparation method and application of tartary buckwheat rice noodles, and belongs to the technical field of deep processing of agricultural products. The method comprises thefollowing steps: carrying out germination treatment on tartary buckwheat, then drying and crushing, and mixing with early indica rice flour and konjaku flour to obtain a raw material mixture; and performing extrusion forming to obtain the tartary buckwheat rice noodles. Tartary buckwheat is subjected to germination treatment, the flavonoid content is increased, starch digestion is inhibited, andkonjaku flour is added, so that on one hand, the loss of flavonoids in the processing process can be reduced, and starch digestion is inhibited; on the other hand, the konjaku flour can reduce the digestion rate of starch in the food, the content of resistant starch is increased by 65.48%, the glycemic index of the rice noodles is reduced from 84 to 67 and is reduced by 20.24%, and the combinationof the konjaku flour and the rice noodles has a synergistic effect in the aspects of increasing the content of the resistant starch and reducing the GI value.

Description

technical field [0001] The invention relates to a preparation method and application of tartary buckwheat noodles, which belong to the technical field of deep processing of agricultural products. Background technique [0002] Rice noodle is a strip-shaped rice product made of rice through washing, soaking, grinding or refining, gelatinization, molding and other processes. It is a traditional food with a long history of more than 2,300 years and is an important food in the vast southern region. staple food. In recent years, with the hot sales of rice noodle products with regional characteristics such as Yunnan Guoqiao rice noodles and Liuzhou snail noodles, rice noodles have become popular across the country. The main component of rice noodles is starch, and it is gelatinized starch. After eating, it will be quickly digested and absorbed in the gastrointestinal tract, resulting in a rapid rise in blood sugar. With the development of the economy and the improvement of living...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L7/152A23L19/10A23L33/00
CPCA23L7/10A23L7/152A23L19/115A23L33/00A23V2002/00A23V2200/328
Inventor 王莉王康张聪男陈正行
Owner JIANGNAN UNIV
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