Preparation method and application of instant rice noodles suitable for people with hyperglycemia and people wanting to lose weight

A high blood sugar, crowd technology, applied in the field of preparation of instant instant rice noodles, can solve the problems of loss of nutrients, GI value reduction, poor taste and so on

Inactive Publication Date: 2020-10-20
苏州谷润上膳生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, there are few convenient instant rice noodles with medium and low GI suitable for people with high blood sugar and weight loss in the market
Some miscellaneous grains or coarse grain rice noodles have serious loss of nutrients during processing, poor taste, and the effect of reducing GI value is not obvious

Method used

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  • Preparation method and application of instant rice noodles suitable for people with hyperglycemia and people wanting to lose weight
  • Preparation method and application of instant rice noodles suitable for people with hyperglycemia and people wanting to lose weight
  • Preparation method and application of instant rice noodles suitable for people with hyperglycemia and people wanting to lose weight

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The present embodiment provides the preparation method of the convenient rice noodle that is suitable for people with hyperglycemia and weight loss, wherein the weight share of early indica rice is 50 parts, the weight share of germinated tartary buckwheat is 35 parts, 10 parts of konjac flour, 1 part of mulberry leaf extract, white kidney bean Extract 4 parts; The actual production process includes the following steps:

[0038] (1) Tartary buckwheat cleaning and germination: Soak tartary buckwheat in clean water for 2 days at 25°C, then dry in an oven at 85°C.

[0039] (2) Soaking: Mix the washed early indica rice and germinated tartary buckwheat evenly in a ratio of 50:35, add water and soak for 8 hours.

[0040] (3) Drain water, use semi-dry method air-cooled flexible pulverization, and mix powder: put the uniformly mixed raw materials obtained in (2) to stand and drain until there is no more water dripping continuously; through semi-dry method air-cooled flexible pu...

Embodiment 2

[0044] The present embodiment provides the preparation method of the convenient rice noodle that is suitable for people with hyperglycemia and weight loss, wherein the weight share of early indica rice is 40 parts, the weight share of germinated tartary buckwheat is 45 parts, 10 parts of konjac flour, 2 parts of mulberry leaf extract, white kidney bean Extract 3 parts; The actual production process includes the following steps:

[0045] (1) Tartary buckwheat cleaning and germination: Soak tartary buckwheat in clean water for 2 days at 25°C, then dry in an oven at 85°C.

[0046] (2) Soaking: Mix the washed early indica rice and germinated tartary buckwheat evenly in a ratio of 40:45, add water and soak for 10 hours.

[0047] (3) Drain water, use semi-dry method air-cooled flexible pulverization, and mix powder: put the uniformly mixed raw materials obtained in (2) to stand and drain until there is no more water dripping continuously; through semi-dry method air-cooled flexible ...

Embodiment 3

[0051] The present embodiment provides the preparation method of the convenient rice noodle that is suitable for people with hyperglycemia and weight loss, wherein the weight share of early indica rice is 40 parts, the weight share of germinated tartary buckwheat is 45 parts, 7 parts of konjac powder, 3 parts of mulberry leaf extract, white kidney bean 5 parts of extract; the actual production process includes the following steps:

[0052] (1) Cleaning and germination of tartary buckwheat: Soak tartary buckwheat in clean water for 1.5 days at 30°C, then dry in an oven at 85°C.

[0053] (2) Soaking: Mix the washed early indica rice and germinated tartary buckwheat evenly in a ratio of 1:1, add water and soak for 8 hours.

[0054] (3) Drain water, use semi-dry method air-cooled flexible pulverization, and mix powder: put the uniformly mixed raw materials obtained in (2) to stand and drain until no more water drips continuously; use semi-dry method air-cooled flexible pulverizati...

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Abstract

The invention discloses a preparation method and application of instant rice noodles suitable for people with hyperglycemia and people wanting to lose weight, and belongs to the technical field of deep processing of agricultural products. The loss of active ingredients such as flavones in crushing and extrusion gelatinization processes is reduced by flexibly crushing through a semi-dry method andadding konjaku flour. Germinated tartary buckwheat, white kidney bean extract, the konjaku flour, mulberry leaf extract and the like are compounded to change the composition of starch, so that the content of resistant starch is remarkably increased, the content of rapidly digestible starch is reduced, and thus a starch digestion rate is favorably reduced. By adding the white kidney bean extract and the mulberry leaf extract, the activity of amylase is remarkably inhibited, and starch digestion is delayed. The germinated tartary buckwheat, the white kidney bean extract, the konjaku flour and the mulberry leaf extract are combined to achieve a synergistic interaction effect in the aspects of improving the content of resistant starch, reducing the activity of amylase and the like, the instantrice noodles prepared through the method are good in taste, smooth and chewy, the digestion rate of starch in the rice noodles is low, a glycemic index is remarkably lower than that of fresh wet polished rice noodles, and the product is suitable for people with hyperglycemia and people wanting to lose weight, and has a wide application prospect.

Description

technical field [0001] The invention relates to a preparation method and application of a convenient instant rice noodle suitable for people with high blood sugar and weight loss, and belongs to the technical field of intensive processing of agricultural products. Background technique [0002] Rice noodle, also known as rice noodles, rice noodles or rice vermicelli, is a strip-shaped rice product with rice as the main raw material. It has a long history of more than 2,300 years in my country. The rice noodle market demand is huge, according to investigations, only Hunan and Guangdong two provinces, the market demand of each province rice noodle is all more than 500t / d, about 300,000 tons throughout the year. In the southern provinces alone, the annual demand is around 2 million tons. In addition, the consumption of rice noodles in Southeast Asian countries, South Korea, and Japan is huge, and it has become the second largest consumer product of rice products in the world. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/152A23L19/10A23L33/10A23L33/105A23L33/22
CPCA23L7/10A23L7/152A23L19/115A23L33/10A23L33/105A23L33/22A23V2002/00A23V2200/14A23V2200/328A23V2200/3322A23V2250/21
Inventor 王莉
Owner 苏州谷润上膳生物科技有限公司
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