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Staple food noodles suitable for diabetics to eat and processing method thereof

A processing method and diabetes technology, applied in the field of food technicians, can solve the problems of high coarse grain content, low glycemic index, etc., and achieve high yield, smooth taste, and simple cooking.

Inactive Publication Date: 2021-04-13
山东绿时代食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no public record of noodle products with high coarse grain content, low glycemic index, and low edible gum addition

Method used

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  • Staple food noodles suitable for diabetics to eat and processing method thereof
  • Staple food noodles suitable for diabetics to eat and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A spiral noodle suitable for diabetics, comprising the following ingredients in parts by weight: 40 parts of hard wheat flour, 25 parts of tartary buckwheat flour, 5 parts of quinoa flour, 10 parts of highland barley flour, 10 parts of wheat germ powder, and 6 parts of wheat dietary fiber , 7 parts of gluten powder.

[0034] The average particle diameter of the durum wheat flour, tartary buckwheat flour, quinoa flour, highland barley flour, wheat germ powder and gluten powder is 80 mesh; the average particle diameter of the wheat dietary fiber is 300 mesh.

[0035] A kind of processing method of above-mentioned staple food noodles, adopts following steps:

[0036] (1) Pre-cooking tartary buckwheat powder with a mass percentage of 2.5 parts, the pre-cooking condition is 120°C, the time is 120 seconds, and passed through an 80-mesh sieve;

[0037] (2) 3 parts of highland barley powder are pre-cured, the pre-curing condition is 120°C, the time is 120 seconds, and sieved t...

Embodiment 2

[0047] A kind of oblique tube noodle suitable for diabetic patients, which contains the following ingredients in parts by weight: 45 parts of durum wheat flour, 45 parts of tartary buckwheat flour, 15 parts of quinoa flour, 5 parts of highland barley flour, 5 parts of wheat germ powder, and 3 parts of wheat dietary fiber 1 part, gluten powder 1 part.

[0048] The average particle diameter of the durum wheat flour, tartary buckwheat flour, quinoa flour, highland barley flour, wheat germ powder and gluten powder is 80 mesh; the average particle diameter of the wheat dietary fiber is 300 mesh.

[0049](1) 45 parts of tartary buckwheat powder were pre-cured, the pre-curing condition was 155°C, the time was 60 seconds, and sieved through an 80-mesh sieve;

[0050] (2) 10.5 parts of quinoa flour are pre-cured, the pre-curing condition is 120°C, the time is 120 seconds, and sieved through an 80-mesh sieve;

[0051] (3) 5 parts of highland barley powder are pre-cured, the pre-curing ...

Embodiment 3

[0061] A shell noodle suitable for diabetics, comprising the following ingredients in parts by weight: 42 parts of hard wheat flour, 35 parts of tartary buckwheat flour, 10 parts of quinoa flour, 8 parts of highland barley flour, 8 parts of wheat germ powder, and 4 parts of wheat dietary fiber , 4 parts of gluten powder.

[0062] The average particle diameter of the durum wheat flour, tartary buckwheat flour, quinoa flour, highland barley flour, wheat germ powder and gluten powder is 80 mesh; the average particle diameter of the wheat dietary fiber is 300 mesh.

[0063] A processing method for the above-mentioned shell surface, adopting the following steps:

[0064] (1) Pre-cure 20 parts of tartary buckwheat flour at 145°C for 80 seconds and sieve through an 80-mesh sieve;

[0065] (2) Pre-cure 5 parts of quinoa flour at 120°C for 120 seconds and sieve through an 80-mesh sieve;

[0066] (3) 5 parts of highland barley powder are pre-cured, the pre-curing condition is 110°C, a...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to staple food noodles suitable for diabetics to eat and a processing method thereof. The staple food noodles comprise the following components in parts by weight: 40-45 parts of hard wheat flour, 25-45 parts of tartary buckwheat flour, 5-15 parts of quinoa flour, 5-10 parts of highland barley flour, 5-10 parts of wheat germ flour, 3-6 parts of wheat dietary fibers and 1-7 parts of vital gluten. On the premise of not using any edible gum, the proportion of coarse cereals in the noodles prepared by the method is greatly increased, and the high yield and no broken strips of the noodles are still realized after high coarse grains are added into the noodles. Moreover, the noodles are smooth and chewy in mouth feel, have natural fragrance of wheat, tartary buckwheat, quinoa and highland barley, and are free of bitter, astringent and peculiar smell. Noodle soup is clear and transparent and has unique flavor. The staple food noodles suitable for the diabetics to eat is a good staple food for patients with diabetes, obesity, hyperlipidemia and hypertension.

Description

technical field [0001] The invention belongs to the technical field of food technicians, and in particular relates to a staple food noodle suitable for diabetics and a processing method thereof. Background technique [0002] Diabetes is one of the most important chronic non-communicable diseases in the world. Diet therapy is the basis of diabetes treatment, the basic method of diabetes treatment, and the premise of all treatment methods. No matter what type of diabetes the patient belongs to or whether he is taking drug therapy, he must adhere to diet therapy for a long time. For mild and moderate patients, diet therapy alone can alleviate the condition. For severe patients, drug therapy must be strictly combined with diet therapy to achieve the desired effect. Staple food control is the most important thing in diabetes diet control. Staple food is the food we consume the most in our daily life, it is our most important source of calories and nutrients, and it is also the ...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/10A23L33/185A23L33/21
CPCA23L7/109A23L7/115A23L33/10A23L33/185A23L33/21A23V2002/00
Inventor 谢慧诚陈宇航
Owner 山东绿时代食品有限公司
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