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Fine dried noodles suitable for diabetics to eat and preparation method thereof

A technology for diabetes and crowd, applied in the field of vermicelli and its manufacturing method, can solve problems such as poor health

Pending Publication Date: 2021-05-11
TIANJIN CP ZHENWUTANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Vermicelli is a traditional staple food. The process of making conventional vermicelli is based on grains (noodles, rice, miscellaneous grains, etc.) Long-term consumption by abnormal people is not good for health

Method used

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  • Fine dried noodles suitable for diabetics to eat and preparation method thereof
  • Fine dried noodles suitable for diabetics to eat and preparation method thereof
  • Fine dried noodles suitable for diabetics to eat and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] This embodiment provides a method for preparing dried noodles suitable for people with diabetes, comprising the following steps:

[0044] (1) prepare soybean dietary fiber powder, method is:

[0045] (1) crush soybeans through a 80-mesh sieve, add 10 times the weight of water and stir evenly to obtain mixture a;

[0046] (2) Add 0.05wt.% dry basis alkaline lipase of the total weight of the system to the mixture a described in step (1), and adjust the pH of the system to 8.5, then heat the system temperature to 30°C and keep it warm for 5h to obtain the mixture b;

[0047] (3) adding 0.85wt.% of the total system weight of sodium hydroxide to the mixture b in step (2) for boiling, and maintaining it for 20 minutes to obtain mixture c;

[0048] (4) After the mixture c in step (3) is cooled, add 3 wt.% hydrogen peroxide in the total weight of the system and keep it warm at 50°C for 4 hours to obtain mixture d;

[0049] (5) Suction filter the mixture d in step (4), rinse ...

Embodiment 2

[0055] This embodiment provides a method for preparing dried noodles suitable for people with diabetes, comprising the following steps:

[0056] (1) prepare soybean dietary fiber powder, method is:

[0057] (1) crush soybeans through a 100-mesh sieve, add 15 times the weight of water and stir evenly to obtain mixture a;

[0058] (2) Add 0.08wt.% dry basis alkaline lipase of the total weight of the system to the mixture a described in step (1), and adjust the pH of the system to 9.0, then heat the system temperature to 35°C and keep it warm for 6h to obtain the mixture b;

[0059] (3) Add 1 wt.% sodium hydroxide of the total weight of the system to the mixture b in step (2) to boil, and maintain for 30 minutes to obtain mixture c;

[0060] (4) After the mixture c in step (3) is cooled, add 5wt.% hydrogen peroxide by the total weight of the system and keep it warm at 55°C for 5 hours to obtain mixture d;

[0061] (5) Suction filter the mixture d in step (4), rinse until neutr...

Embodiment 3

[0067] This embodiment provides a method for preparing dried noodles suitable for people with diabetes, comprising the following steps:

[0068] (1) prepare soybean dietary fiber powder, method is:

[0069] (1) crush soybeans through a 90-mesh sieve, add 12 times the weight of water and stir evenly to obtain mixture a;

[0070] (2) Add 0.06wt.% dry base alkaline lipase of the total weight of the system to the mixture a described in step (1), and adjust the pH of the system to 8.8, then heat the temperature of the system to 32°C and keep it warm for 5.5h to obtain mixture b;

[0071] (3) adding 0.85wt.% of the total system weight of sodium hydroxide to the mixture b in the step (2) for boiling, and maintaining it for 25 minutes to obtain the mixture c;

[0072] (4) After the mixture c in step (3) is cooled, add 4wt.% hydrogen peroxide by the total weight of the system and keep it warm at 52°C for 4.5h to obtain mixture d;

[0073] (5) Suction filter the mixture d in step (4)...

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Abstract

The invention relates to fine dried noodles suitable for diabetics to eat and a preparation method thereof. The fine dried noodles suitable for diabetics to eat comprise the following raw materials in parts by weight: 60-90 parts of wheat flour, 60-90 parts of tartary buckwheat flour, 30-40 parts of soybean dietary fiber powder, 30-40 parts of vital gluten, 6-10 parts of highland barley flour, 5-10 parts of egg protein powder, 4-6 parts of konjaku flour and 0.5-1 part of salt. The fine dried noodles are scientific and reasonable in formula, not only meet normal carbon water intake of diabetics, but also supplement various nutrient elements normally required by human bodies, and are beneficial to control and maintain blood sugar of the diabetics. In addition, the fine dried noodles have excellent scores in terms of color, appearance state, palatability, toughness, viscosity, smoothness, taste and the like, and are accepted by consumers. The preparation process of the fine dried noodles is simple and easy to control, and large-scale production is facilitated.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to dried noodles suitable for people with diabetes and a preparation method thereof. Background technique [0002] Vermicelli is a traditional staple food. The process of making conventional vermicelli is based on grains (noodles, rice, miscellaneous grains, etc.) Long-term consumption by abnormal people is not good for their health. How to make diabetics and people with abnormal blood sugar have the same quality of life as healthy people under the premise of health is also the development direction of human society. [0003] Therefore based on this, propose technical scheme of the present invention. Contents of the invention [0004] In order to solve the problems in the prior art, the invention provides dried noodles suitable for people with diabetes and a preparation method thereof. The formula of the dried noodles is scientific and reasonable, which not only satisfies the no...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/22A23L33/21A23L33/10A23L19/10A23L15/00
CPCA23L7/109A23L33/22A23L33/21A23L33/10A23L19/115A23L15/00A23V2002/00A23V2200/328A23V2250/5486A23V2250/5116A23V2250/5066
Inventor 孙胜利谢克华管剑秋陈颖孙磊
Owner TIANJIN CP ZHENWUTANG FOOD CO LTD
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