Making method of low-GI coarse cereal noodles

A kind of miscellaneous grain noodles and the technology of the production method are applied to the functions of food ingredients, food ingredients as a gelling agent, food heat treatment, etc., which can solve the problems of unfavorable consumption by obese and diabetic people, difficult noodles, low cooking loss rate, etc., and achieve Reduced digestive properties and glycemic index, low cooking loss rate, and rich nutrient content

Pending Publication Date: 2021-06-01
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problems that traditional noodles have a high GI value, which is not conducive to the consumption of obese and diabetic people. The content of miscellaneous grains in existing miscellaneous grain noodles is low, but after the miscellaneous grain content is increased, the noodles are not easy to form, easily broken and the soup is thick, and the cooking loss is high. , to provide a method for making noodles with low GI and high content of miscellaneous grains; the noodles prepared by this method have a miscellaneous grain content of 100%, and at the same time, the soup does not break, and the cooking loss rate is low. 100%, rich in nutrients and GI value is much lower than traditional wheat noodles, suitable for people including obesity and diabetes

Method used

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  • Making method of low-GI coarse cereal noodles
  • Making method of low-GI coarse cereal noodles
  • Making method of low-GI coarse cereal noodles

Examples

Experimental program
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Effect test

Embodiment 1

[0046]A method for making low GI miscellaneous grain noodles, comprising the steps of: using the raw materials of quinoa, buckwheat, oats and highland barley (in terms of raw material 100kg), the mass ratio of quinoa, buckwheat, oats and highland barley is 5:2:1: 1; Mix the raw materials and crush them until they pass through a 80-mesh sieve. The pulverized raw materials were subjected to microwave pregelatinization treatment, the microwave power was 300W, and the treatment time was 3.5min. Based on the quality of raw materials, 5% quality improver and 3% salt must be added before pregelatinization. The improver includes whey protein, ovalbumin, inulin, saponin and KGM, and the mass ratio is 30:25:18 :15:12. After pre-gelatinization, add water to the powder (the amount of water added is 40% of the raw material mass) for vacuum kneading, the kneading vacuum degree is 0.05 MPa, and the kneading time is 13 minutes; the dough is taken out of the kneading machine, and the dough is...

Embodiment 2

[0048] A method for making low GI miscellaneous grain noodles, comprising the steps of: using the raw materials of quinoa, buckwheat, oats and highland barley (in terms of raw material 100kg), the mass ratio of quinoa, buckwheat, oats and highland barley is 5:1:1: 1. Mix the raw materials and pulverize them until they pass through an 80-mesh sieve; conduct microwave pregelatinization treatment on the pulverized raw materials with a microwave power of 300W and a treatment time of 4 minutes. Based on the quality of raw materials, 6% quality improver and 3% salt must be added before pregelatinization. The improver includes whey protein, ovalbumin, inulin, saponin and KGM, and the mass ratio is 30:25:18 :15:12. After pre-gelatinization, add water to the powder (the amount of water added is 41%) for vacuum kneading, the kneading vacuum degree is 0.05MPa, and the kneading time is 13 minutes; the dough is taken out from the kneading machine, and the dough is rested for 45 minutes; P...

Embodiment 3

[0050] A method for making low GI miscellaneous grain noodles, comprising the steps of: using the raw materials of quinoa, buckwheat, oats and highland barley (in terms of raw material 100kg), the mass ratio of quinoa, buckwheat, oats and highland barley is 6:1:1: 1. Mix the raw materials and pulverize them until they pass through an 80-mesh sieve; conduct microwave pregelatinization treatment on the pulverized raw materials with a microwave power of 300W and a processing time of 5 minutes. Based on the quality of raw materials, 6% quality improver and 3% salt must be added before pregelatinization. The improver includes whey protein, ovalbumin, inulin, saponin and KGM, and the mass ratio is 30:25:18 :15:12. After pre-gelatinization, add water to the powder (the amount of water added is 41%) for vacuum kneading, the kneading vacuum degree is 0.05MPa, and the kneading time is 13 minutes; the dough is taken out from the kneading machine and rested for 45 minutes; Put the materi...

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Abstract

The invention relates to the technical field of food processing, belongs to a processing method of noodles, and particularly relates to a making method of low-GI coarse cereal noodles. The method comprises the following steps: 1) taking quinoa, buckwheat, oat and highland barley as raw materials, mixing the raw materials, and crushing; 2) performing microwave pre-gelatinization treatment on the raw materials, and adding a quality improver and salt before the pre-gelatinization operation; (3) adding water into the pre-gelatinized raw materials, carrying out vacuum dough kneading, then taking out the dough from a dough kneading machine, and standing; 4) putting the fermented materials into a twin-screw extruder for extrusion, and putting the extruded noodles into a steam pot for cooking; and 5) taking out the noodles from the steam kettle, and performing hot air drying. The coarse cereal noodles are prepared from pure coarse cereal powder, the coarse cereal proportion reaches 100%, the nutritional ingredients are rich, the GI value is far lower than that of traditional wheat noodles, and the coarse cereal noodles are suitable for eating crowds including obesity and diabetes patients.

Description

technical field [0001] The invention relates to the technical field of food processing, and belongs to a noodle processing method, in particular to a method for preparing low GI miscellaneous grain noodles. Background technique [0002] In recent years, with the continuous improvement of people's living standards and changes in dietary structure, the dietary structure of Chinese residents has undergone tremendous changes, followed by rising incidences of diseases such as diabetes, obesity, hypertension, and hyperlipidemia. The number of diabetic patients in my country accounts for about 25% of the total number of diabetics in the world, and it is currently recognized as the country with the fastest and largest increase in diabetic patients. Prevention and control of diabetes is an urgent task in my country. [0003] Glycemic index (GI) refers to the ratio of the value-added area under the postprandial blood glucose response curve of 50 g of available carbohydrates within 2 h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L29/00A23L29/20A23L29/244A23L5/10A23L5/30
CPCA23L7/113A23L29/045A23L29/20A23L29/244A23L5/13A23L5/34A23V2002/00A23V2200/328A23V2200/228A23V2250/54252A23V2250/5428A23V2250/5062A23V2250/5066A23V2300/24A23V2300/10
Inventor 张鑫任元元孟资宽邹育
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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