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Medium-carbon dietary noodles and preparation method thereof

A noodle and meal technology, applied in the field of slimming food, can solve problems such as difficulty in adhering to a low-carbon diet for a long time, and achieve the effects of preventing bacterial reproduction and regeneration, reducing stability time, and facilitating storage

Active Publication Date: 2021-02-26
扬州方广食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Studies have shown that reducing the intake of carbohydrates can reduce the weight of obese people, but according to traditional Chinese eating habits and industrialized food production and processing technology, it is difficult to achieve extremely low-carbon and low-carbon diets, and it is also difficult for people to maintain low-carb diets for a long time. carbon diet

Method used

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  • Medium-carbon dietary noodles and preparation method thereof
  • Medium-carbon dietary noodles and preparation method thereof
  • Medium-carbon dietary noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A medium-carbon dietary noodles (noodles), the raw materials of which include: 30kg of gluten powder, 25kg of wheat flour, 12kg of konjac flour, 8kg of flaxseed powder, 7.5kg of tartary buckwheat flour, 6.5kg of naked oat flour, 10kg of wheat fiber, compound emulsified and stable Agent 0.4kg, water 28kg.

[0053] The above-mentioned medium-carbon dietary noodles are prepared by the following method:

[0054] a. Mixing: After weighing the corresponding amount of raw materials such as gluten powder, wheat flour, and konjac flour according to the formula, put them in the feeding port of the mixer, and then automatically transport them into the mixer and mix them thoroughly for 10 minutes;

[0055] b. Kneading dough: Pneumatically convey the mixed powder obtained in step a to the dough kneading machine through pipelines, add pure water according to the amount of 28%, and knead the kneading machine for 6 minutes through vacuum decompression and kneading machine to obtain a u...

Embodiment 2

[0059] A kind of medium-carbon dietary noodles (noodles), the raw materials of which include: gluten powder 35kg, wheat flour 18kg, konjac flour 10kg, linseed powder 7.5kg, tartary buckwheat flour 8kg, naked oat flour 6.5kg, wheat fiber 11kg, compound emulsification stability Agent 0.45kg, water 29kg.

[0060] The above-mentioned medium-carbon dietary noodles are prepared by the following method:

[0061] a. Mixing: After weighing the corresponding amount of raw materials such as gluten powder, wheat flour, and konjac flour according to the formula, put them in the feeding port of the mixer, and then automatically transport them into the mixer and mix them thoroughly for 12 minutes;

[0062] b. Kneading dough: Pneumatically convey the mixed powder obtained in step a to the dough kneading machine through pipelines, add pure water according to the amount of 30%, and knead the kneading machine for 7 minutes through vacuum decompression and kneading machine to obtain a uniform dou...

Embodiment 3

[0066] A kind of medium-carbon dietary noodles (noodles), its raw materials include: gluten powder 27kg, wheat flour 23kg, konjac flour 12kg, linseed powder 10kg, tartary buckwheat flour 8.5kg, buckwheat flour 6.0kg, wheat fiber 12kg, compound emulsification stability Agent 0.4kg, water 25kg.

[0067] The above-mentioned medium-carbon dietary noodles are prepared by the following method:

[0068] a. Mixing: After weighing the corresponding amount of raw materials such as gluten powder, wheat flour, and konjac flour according to the formula, put them in the feeding port of the mixer, and then automatically transport them into the mixer and mix them thoroughly for 15 minutes;

[0069] b. Kneading dough: Pneumatically convey the mixed powder obtained in step a to the dough kneading machine through pipelines, add pure water according to the amount of 25%, and carry out kneading process for 15 minutes by vacuum decompression kneading kneading machine to obtain a uniform dough ;

...

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Abstract

The invention belongs to the field of slimming food, and discloses medium-carbon dietary noodles and a preparation method thereof. The medium-carbon dietary noodles are prepared from vital gluten, wheat flour, konjaku flour, flaxseed flour, tartary buckwheat flour, hulless oat flour, wheat fibers, a compound emulsion stabilizer and water. Meanwhile, the invention further discloses the method for preparing the medium-carbon dietary noodles. According to the medium-carbon dietary noodles, the vital gluten serving as a main raw material has strong water absorption and viscoelasticity, so that sensory indexes such as palatability, viscosity and smoothness of the noodles can be improved, the formation of a gluten network structure is promoted, the dough stabilization time is shortened, and thenoodle cooking loss rate is reduced. In addition, konjaku flour, flaxseed flour, hulless oat flour, tartary buckwheat flour, wheat fibers and other auxiliary materials are also added into the noodles,and high-content protein and dietary fibers of the auxiliary materials are expected to help obese people and people who need to lose weight and fit bodies achieve the effects of losing weight and fitting bodies.

Description

technical field [0001] The invention belongs to the field of slimming food, and in particular relates to a medium-carbon dietary noodle and a preparation method thereof. Background technique [0002] In recent years, with the continuous improvement of people's living standards and changes in dietary structure, the proportion of overweight and obese people has gradually increased. According to my country's big health data released in 2018, there were about 325 million obese people in my country in 2017. Studies have shown that obesity can lead to type 2 diabetes, non-alcoholic fatty liver disease, cardiovascular disease and predispose people to cancer. Obesity has become an important factor affecting human health. Controlling obesity can reduce the risk of related diseases caused by obesity. As a result, the number of people who lose weight and lose weight is increasing, and there is a trend of younger people. [0003] In the process of losing weight, people often use dietin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/10A23L33/10A23L33/185A23L33/22
CPCA23L7/109A23L19/115A23L33/10A23L33/185A23L33/22A23V2002/00A23V2200/14A23V2200/16A23V2200/30A23V2200/328A23V2200/332A23V2250/5116Y02A40/90
Inventor 郑新金郑勇锋边霁
Owner 扬州方广食品有限公司
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