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Low-GI buckwheat fine dried noodles and preparation method thereof

A buckwheat and dried noodle technology, which is applied in dough forming and cutting equipment, dough extruder, food science and other directions, can solve the difficulty in industrialized production of buckwheat noodle with high addition of tartary buckwheat, which is easy to break in rolling, poor in noodle formability and poor in noodle formability. and other problems, to achieve the effect of controlling blood sugar rise rate, strong taste, and improving taste

Pending Publication Date: 2022-03-22
河北同福健康产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Product developers need to increase the amount of tartary buckwheat powder added as much as possible in order to endow tartary buckwheat noodles with sufficient physiological effects. However, the poor formability of noodle strips and the easy-to-break strips during rolling all bring difficulties to the industrial production of tartary buckwheat noodles with high additions.
At the same time, there is no low GI buckwheat noodle product on the market
Therefore, the development of a method and product for producing low-GI buckwheat miscellaneous grain noodles can not only meet consumers' demands for food diversity, healthy nutrition, fat reduction and sugar control, but also solve the problems of poor formability of noodles and easy breaking of rolling.

Method used

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  • Low-GI buckwheat fine dried noodles and preparation method thereof
  • Low-GI buckwheat fine dried noodles and preparation method thereof
  • Low-GI buckwheat fine dried noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A buckwheat vermicelli produced by a twin-screw extruder, comprising the following parts by weight: 30 parts of buckwheat flour, 60 parts of wheat enriched powder, 5 parts of tremella powder, 3 parts of mulberry leaf extract, 2 parts of Artemisia annua powder .

[0028] A kind of method utilizing twin-screw extruder to produce buckwheat vermicelli, specifically comprises the steps:

[0029] Step 1: Raw material ratio: Select the corresponding raw materials according to the product formula.

[0030] Step 2: batching: materials are prepared according to the requirements of parts by weight.

[0031] Step 3: 60 parts of the mixture and 40 parts of industrial water are mixed at a high speed to obtain wet flour.

[0032] Step 4: Heating the three barrels of the twin-screw extruder. The first zone is 95°C, the second zone is 105°C, and the third zone is 70°C.

[0033] Step 5: Use a screw feeder to transport the wet flour prepared in Step 3 to an extruder for extrusion and ...

Embodiment 2

[0038] A buckwheat vermicelli produced by a twin-screw extruder, comprising the following parts by weight: 50 parts of buckwheat flour, 40 parts of wheat enriched powder, 3 parts of white fungus powder, 1 part of mulberry leaf extract, 6 parts of Artemisia annua powder .

[0039] A kind of method utilizing twin-screw extruder to produce buckwheat vermicelli, specifically comprises the steps:

[0040] Step 1: Raw material ratio: Select the corresponding raw materials according to the product formula.

[0041] Step 2: batching: materials are prepared according to the requirements of parts by weight.

[0042] Step 3: Perform high-speed mixing according to 70 parts of the mixture and 30 parts of industrial water to prepare wet flour.

[0043] Step 4: Heating the three barrels of the twin-screw extruder. The first zone is 95°C, the second zone is 105°C, and the third zone is 70°C.

[0044] Step 5: Use a screw feeder to transport the wet flour prepared in Step 3 to an extruder f...

Embodiment 3

[0049] A buckwheat vermicelli produced by a twin-screw extruder, comprising the following parts by weight: 70 parts of buckwheat flour, 20 parts of wheat enriched powder, 1 part of white fungus powder, 5 parts of mulberry leaf extract, 4 parts of Artemisia annua powder .

[0050] A kind of method utilizing twin-screw extruder to produce buckwheat vermicelli, specifically comprises the steps:

[0051] Step 1: Raw material ratio: Select the corresponding raw materials according to the product formula.

[0052] Step 2: batching: materials are prepared according to the requirements of parts by weight.

[0053] Step 3: Mix 80 parts of the mixture and 20 parts of industrial water at high speed to prepare wet flour.

[0054] Step 4: Heating the three barrels of the twin-screw extruder. The first zone is 95°C, the second zone is 105°C, and the third zone is 70°C.

[0055] Step 5: Use a screw feeder to transport the wet flour prepared in Step 3 to an extruder for extrusion and reco...

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Abstract

The invention discloses low-GI buckwheat fine dried noodles and a preparation method thereof. The fine dried noodles comprise the following substances in parts by weight: 30-80 parts of buckwheat flour, 20-70 parts of wheat superior flour, 1-10 parts of tremella powder, 1-10 parts of artemisia desertorum powder and 1-5 parts of mulberry leaf extract. Compared with the prior art, the buckwheat and coarse cereal noodles are processed by using a double-screw extruder, so that starch in the formula is pre-gelatinized to a certain extent, the cooking time of the buckwheat and coarse cereal noodles is further shortened, and the buckwheat and coarse cereal noodles are chewy in mouth feel. Artemisia desertorum powder is added in the formula to further improve the taste of the tartary buckwheat and coarse cereal fine dried noodles. And the mulberry leaf extract is added in the formula, so that the postprandial blood sugar rising speed is controlled, the buckwheat fine dried noodles have the characteristic of low GI (Generic Index), the GI value is less than or equal to 55, and the buckwheat fine dried noodles are suitable for weight-losing and sugar-controlling people to eat.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to low GI buckwheat vermicelli and a preparation method thereof. Background technique [0002] In recent years, the prevalence of chronic diseases such as overweight and obesity caused by dietary factors and type 2 diabetes has been increasing, and people's dietary requirements pay more attention to nutrition and health. Carbohydrates in food are closely related to chronic metabolic diseases, the main source of which is starch. The digestion characteristics of starch in the human body affect the postprandial blood glucose level and insulin secretion level. By slowing down the digestion rate and absorption of starch, it can reduce the postprandial blood glucose level and improve insulin sensitivity, so as to achieve effective prevention and control of chronic metabolic diseases. . Therefore, how to stabilize postprandial blood sugar and improve insulin sensitivity by regul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L31/00A23L33/10A23L33/105A21C11/16A21C11/10
CPCA23L7/109A23L31/00A23L33/10A23L33/105A21C11/16A21C11/10
Inventor 刘辉段盛林刘士伟王成祥马喜山张美娜王玺孙锋锋丁芳莉柳嘉
Owner 河北同福健康产业有限公司
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