Low-GI non deep-fried extruded instant noodles and making method thereof

A non-fried, instant noodle technology, applied in the field of food processing, can solve the problem of no research on non-fried instant noodles

Pending Publication Date: 2020-10-20
四川东方主食产业技术研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, domestic research on low-GI foods focuses on rice, dried noodles, steam

Method used

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  • Low-GI non deep-fried extruded instant noodles and making method thereof
  • Low-GI non deep-fried extruded instant noodles and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A low GI non-fried extruded instant noodle, comprising the following raw materials in parts by weight: 40 parts of wheat flour, 22 parts of whole wheat flour, 12 parts of high amylose corn starch, 3 parts of quinoa flour, 3 parts of buckwheat flour, 0.2 part of vegetable oil, fine konjac powder 0.2 parts, Artemisia gum 0.1 part, monoglyceride 0.01 part, resistant starch 2 parts, β-amylase 0.0001 (its enzyme activity is 65U / mL), glucosidase transferase 0.0001 (its enzyme activity is 3000U / mL ), 30 parts of purified water.

[0043] The preparation method of this low GI non-fried extruded instant noodles comprises the following steps:

[0044] S1. Enzymatic hydrolysis: Take 25 parts of wheat flour, pour it into an enzymatic hydrolysis tank, add pure water, stir to form a uniform paste, add β-amylase and glucosidyl transferase, heat up to 40°C, and enzymolyze for 4 hours to obtain a paste mixture raw material. The slow-digestible starch content of the pasty mixed raw mate...

Embodiment 2

[0056] A low GI non-fried extruded instant noodle, comprising the following raw materials in parts by weight: 50 parts of wheat flour, 25 parts of whole wheat flour, 15 parts of high amylose cornstarch, 5 parts of quinoa flour, 5 parts of buckwheat flour, 0.4 part of vegetable oil, fine konjac powder 0.4 parts, 0.2 parts of artemisia gum, 0.05 parts of monoglycerides, 3 parts of resistant starch, 0.00015 parts of β-amylase (the enzyme activity is 65U / mL), 0.00015 parts of glucosidase (the enzyme activity is 3000U / mL) mL), 40 parts of purified water.

[0057] The preparation method of this low GI non-fried extruded instant noodles comprises the following steps:

[0058] S1. Enzymatic hydrolysis: Take 30 parts of wheat flour, pour it into an enzymatic hydrolysis tank, add purified water, stir to form a uniform paste, add β-amylase and glucosidyl transferase, heat up to 45°C, and perform enzymatic hydrolysis for 3 hours to obtain a paste mixture raw material. The slow-digestibl...

Embodiment 3

[0070] A low GI non-fried extruded instant noodle, comprising the following raw materials in parts by weight: 60 parts of wheat flour, 30 parts of whole wheat flour, 20 parts of high amylose corn starch, 8 parts of quinoa flour, 8 parts of buckwheat flour, 0.6 part of vegetable oil, konjac powder 0.6 parts, 0.3 parts of Artemisia gum, 0.1 parts of monoglycerides, 5 parts of resistant starch, 0.0002 parts of β-amylase (its enzyme activity is 65U / mL), 0.0002 parts of glucosidase transferase (its enzyme activity is 3000U / mL) mL), 50 parts of purified water.

[0071] The preparation method of this low GI non-fried extruded instant noodles comprises the following steps:

[0072] S1. Enzymatic hydrolysis: Take 35 parts of wheat flour, pour them into an enzymatic hydrolysis tank, add purified water, stir to form a uniform paste, add β-amylase and glucosidyl transferase, heat up to 50°C, and enzymatically hydrolyze for 2 hours to obtain a paste mixture raw material. The slow-digesti...

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Abstract

The invention belongs to the technical field of food processing, in particular to low-GI non deep-fried extruded instant noodles and a making method thereof. The low-GI non deep-fried extruded instantnoodles comprise 40-60 parts of wheat flour, 20-30 parts of whole wheat flour, 10-20 parts of high linear chain corn starch, 2-8 parts of chenopodium quinoa willd flour, 2-8 parts of buckwheat flour,0.2-0.6 part of vegetable oil, 0.2-0.6 part of konjac powder, 0.05-0.3 part of sand sagebrush gum, 0.01-0.1 part of fatty acid monoglyceride, 2-5 parts of resistant starch, 0.0001-0.0002 part of betaamylases and 0.0001-0.0002 part of glucosyl transferase. According to the low-GI non deep-fried extruded instant noodles and the making method thereof disclosed by the invention, low-GI raw materialsare selected, an extruding technique is combined with a biological enzyme technique and a quality improvement technique, the content of slowly digestible starch in products is increased, besides, inthe processing course, the products are kept for some time, the starch in the products is aged, the content of the resistant starch in the products is increased, the GI value of the non deep-fried instant noodles is effectively reduced, and the mouth feel and the quality of the instant noodles are also guaranteed.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to low GI non-fried extruded instant noodles and a preparation method thereof. Background technique [0002] With the rapid development of the economy, people's eating habits have undergone major changes, and the incidence of diabetes has increased significantly. 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 a staggering 114 million people, and the prevalence of diabetes in adults is as high as 11.6%. 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%. Over the past 30 years, the prevalence of diabetes has increased by more than ten times. [0003] The International Diabetes Federation believes that diet therapy is the ba...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L29/00A23L29/30A23L5/10
CPCA23L7/113A23L29/06A23L29/30A23L5/13A23V2002/00A23V2200/328A23V2250/5118
Inventor 华苗苗杨健张星灿周泽林刘建任元元
Owner 四川东方主食产业技术研究院
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