Special whole-grain noodle for diabetics and making method thereof

Abstract

The invention discloses a special whole-grain noodle for diabetics and a preparation method thereof. The noodle comprises main materials and auxiliary materials, the main materials comprise wheat flour and whole grain flour, and the auxiliary materials comprise edible salt and drinking water. After the whole-grain raw materials are treated by a precise heat flow technology, grain seed coats are physically treated into small particles with the particle size of less than 50 microns, the particles are in a weak link state, the particles are added into the wheat flour through superfine grinding and are uniformly dispersed in dough, and the whole-grain endosperm powder is in a glassy state, and the opportunity that gastrointestinal tract amylase is in contact with wheat starch is reduced. The content of dietary fibers in the noodle is as high as 10% or above, so that the blood glucose response is low, the slow release of sugar in the digestion process is realized, the heat release time is long, and the glycemic index and the body weight are remarkably controlled. Therefore, the blood sugar level cannot be increased when the prepared noodle is eaten by diabetics.

Description

technical field [0001] The invention relates to the technical field of food, in particular to whole grain noodles for diabetics and a preparation method thereof. Background technique [0002] The number of diabetic patients in China ranks first, with a total of about 130 million people, nearly one diabetic for every 10 people. In addition, according to World Health Organization estimates, nearly half of adults in China are pre-diabetic, about 500 million people. According to the current health expenditure related to diabetes in China is about 1 trillion yuan per year, diabetes has become one of the major public health problems that seriously endanger the health of our people and bring a heavy economic burden to social medical care. The number of deaths caused by diabetes in China is about 834,000 every year. Eating whole grain foods can effectively reduce the incidence of diabetes. [0003] The current international and domestic concepts of whole grains and whole grain foo...

AI Technical Summary

Problems solved by technology

However, the dietary fiber in the seed coat of the whole grain presents the existence of tightly arranged crystal bundles (such as figure 1 As shown), in the prior art, it is generally subjected to roasting treatment, but it is difficult to break the state of this crystal bundle through the simple roasting treatment (such as figure 2 shown)

This arrangement is difficult to crush and difficult to permeate, which leads to a relatively low addition amount in noodles. After the addition amount is high, the noodles cannot be formed, and the noodles are particularly easy to break when cooked. At the same time, the grain endosperm in the whole grain flour ( like Figure 4 shown), after being processed and pulverized by traditional technology, the powder particles have many edges and corners (such as Figure 5 shown), the fascia will be destroyed in the process of mixing with flour, which is not conducive to the formation of gluten, and the amount of grain endosperm added will decrease

Therefore at present, due to the limitations of the prior art, the food added with grain powder on the market basically adds the grain powder with the seed coat removed or most of the seed coat removed. As a result, the noodles cannot be formed and are easily broken, so there are no noodles with a grain content greater than or equal to 25% on the market. Therefore, the present invention proposes a special whole grain noodle for diabetics and a production method for making noodles with a grain content greater than or equal to 25%.

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