Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fine dried noodles with blood sugar reducing effect and making method thereof

A production method and a hypoglycemic technology, which are applied in the field of food processing, can solve the problems of slow hypoglycemic control effect, insufficient nutrients, difficult to like, etc., and can prolong the digestion time, reduce or stabilize blood sugar, and the preparation method is simple and efficient. Effect

Inactive Publication Date: 2020-11-03
杨永良
View PDF6 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Vermicelli is a kind of food that people prefer, and it is also one of the main foods eaten by people with high blood sugar. However, most of the vermicelli is pressed from a single flour at present, with a general taste and insufficient nutrients
The effect of reducing blood sugar and controlling blood sugar of some grain noodles is slow and not lasting, so it is difficult to get the love of the majority of people

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fine dried noodles with blood sugar reducing effect and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Dried noodles with hypoglycemic effect, made of the following raw materials: black wheat 30kg, tartary buckwheat 25kg, highland barley 20kg, oats 2kg, quinoa 5kg, pumpkin 5kg, chickpeas 5kg, yam 5kg, konjac 2kg, peas 1kg, 0.5kg of edible salt and 26kg of mineral water;

[0040] Preparation:

[0041] (1) Weigh each raw material according to the above weight, and grind triticale, tartary buckwheat, highland barley, oats, quinoa, pumpkin, chickpeas, yam, konjac, and peas separately, and then pass through an 80 mesh sieve;

[0042] (2) Stir and mix triticale, tartary buckwheat, barley, oats, quinoa, pumpkin, chickpeas, yam, konjac, peas and edible salt for 18 minutes to obtain mixed flour;

[0043] (3) Add mineral water to the mixed flour and mature for 45 minutes at a temperature of 39°C to obtain a mature dough;

[0044] (4) Rolling the cooked dough to obtain a dough sheet;

[0045] (5) Cut the dough into strips to obtain a semi-finished product with a width of 2mm and a thickness ...

Embodiment 2

[0048] Noodles with hypoglycemic effect, made of the following raw materials: black wheat 20kg, tartary buckwheat 5kg, highland barley 2kg, oats 2kg, quinoa 5kg, pumpkin 1kg, chickpea 1kg, yam 1kg, konjac 1kg, peas 1kg, 0.1kg of edible salt and 24kg of mineral water;

[0049] Preparation:

[0050] (1) Weigh each raw material according to the above weight, and grind triticale, tartary buckwheat, highland barley, oats, quinoa, pumpkin, chickpeas, yam, konjac and peas separately, and then pass through a 100 mesh sieve;

[0051] (2) Stir and mix triticale, tartary buckwheat, highland barley, oats, quinoa, pumpkin, chickpeas, yam, konjac, peas and edible salt for 15 minutes to obtain mixed flour;

[0052] (3) Add mineral water to the mixed flour and mature it at a temperature of 25°C for 30 minutes to obtain a mature dough;

[0053] (4) Rolling the cooked dough to obtain a dough piece;

[0054] (5) Cut the dough into strips to obtain a semi-finished product with a width of 3mm and a thicknes...

Embodiment 3

[0057] Dried noodles with hypoglycemic effect, made from the following raw materials: black wheat 40kg, tartary buckwheat 40kg, highland barley 30kg, oats 20kg, quinoa 20kg, pumpkin 20kg, chickpeas 20kg, yam 20kg, konjac 20kg, peas 20kg, 3kg of edible salt and 27kg of mineral water;

[0058] Preparation:

[0059] (1) Weigh each raw material according to the above weight, and grind triticale, tartary buckwheat, highland barley, oats, quinoa, pumpkin, chickpeas, yam, konjac, and peas separately, and then pass through a 100 mesh sieve;

[0060] (2) Stir and mix triticale, tartary buckwheat, highland barley, oats, quinoa, pumpkin, chickpeas, yam, konjac, peas and edible salt for 20 minutes to obtain mixed flour;

[0061] (3) Add mineral water to the mixed flour and mature for 45 minutes at a temperature of 30°C to obtain a matured dough;

[0062] (4) Rolling the cooked dough to obtain a dough piece;

[0063] (5) Cut the dough into strips to obtain a semi-finished product with a width of 3mm...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses fine dried noodles having a blood sugar reducing effect. The fine dried noodles having a blood sugar reducing effect are made from the following raw materials in parts by weight: 20-40 parts of triticale, 5-40 parts of Tartary buckwheat, 2-30 parts of highland barley, 2-20 parts of oat, 5-20 parts of quinoa, 1-20 parts of pumpkins, 1-20 parts of chickpeas, 1-20 parts of Chinese yams, 1-20 parts of konjac, 1-20 parts of peas, 0.1-3 part of edible salt and 24-27 parts of water. The preparation method comprises the following steps: (1) weighing the raw materials; (2) stirring and mixing the raw materials except water; (3) adding water and performing curing; (4) performing calendering; (5) performing cutting to obtain noodles; and (6) performing drying to obtain the product. The fine dried noodles capable of reducing blood sugar disclosed by the invention adopt pure natural raw materials, are exact in curative effect and free of obvious toxic and side effects, and can promote islet cell regeneration and enable insulin secretion to recover normal functions, so that the symptoms of diabetic patients are improved until the purpose of rehabilitation is achieved.

Description

Technical field [0001] The invention relates to the technical field of food processing, and more specifically to a dried noodle with the effect of lowering blood sugar and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, the number of people with high blood sugar has gradually increased, and there are endless products and methods for lowering blood sugar on the market, but they are inseparable from the dependence on diet. In the process of lowering blood sugar, the key is whether blood sugar can be truly stable without rebounding after conditioning. Therefore, how to stabilize blood sugar and gradually reduce it to the normal range without changing the current lifestyle has become everyone's concern focus. [0003] Noodles are a kind of food that people prefer and one of the main foods eaten by people with high blood sugar. However, most of the noodles are pressed from a single flour, which tastes ordinary and lacks nut...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00A23L19/10A23L11/00A23L33/00
CPCA23L7/109A23L19/09A23L19/10A23L19/115A23L11/05A23L33/00A23V2002/00A23V2200/328
Inventor 杨永良
Owner 杨永良
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com