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Low-GI konjak noodles and preparation method thereof

A konjac and noodle technology, applied in the functions of food ingredients, food ingredients as gelling agents, climate change adaptation, etc., can solve the problems of high and unsuitable noodles, reduce the glycemic index, hinder digestion, and reduce the degree of gelatinization Effect

Pending Publication Date: 2022-06-07
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above-mentioned shortcoming of the prior art, the purpose of the present invention is to provide a kind of low GI konjac noodles and preparation method thereof, for solving the problem that existing noodles are not suitable for people who need to control blood sugar and lose weight because of their high GI.

Method used

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  • Low-GI konjak noodles and preparation method thereof
  • Low-GI konjak noodles and preparation method thereof
  • Low-GI konjak noodles and preparation method thereof

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preparation example Construction

[0028] The present invention also provides a kind of preparation method of low GI konjac noodles, comprising the following steps:

[0029] S1. Preparation of deacetylated konjac powder: adding konjac powder to an ethanol solution with a volume concentration of 25-50%, stirring and reacting at 20-70°C for 5-10min, adding lye and continuing at 20-70°C The reaction is stirred for 10-20 min to obtain crude DKGM; the crude DKGM is washed and dried to obtain deacetylated konjac powder.

[0030] S2, kneading noodles: dissolve soda ash, table salt and the deacetylated konjac powder obtained in step S1 into water, after mixing and swelling, fully mix with flour to obtain loose granular dough; wherein, the quality of water is 25 to 35%, the water temperature is 20 to 30°C, and the kneading time is 15 to 30 minutes.

[0031] S3, ripening, rolling: the granular dough obtained in step S2 is ripened at room temperature for 10 to 15 minutes, and after ripening, put into a rolling mill for r...

Embodiment 1

[0038] The present embodiment provides a kind of low GI konjac noodles, and its preparation method comprises the following steps:

[0039] S1, prepare deacetylated konjac powder: 6g konjac powder is loaded into a beaker with stirring, and 100 mL of ethanol solution with a volume concentration of 40% is added to the beaker, and the control reaction temperature is 50 ° C, and the stirring reaction is 5min, and the stirring speed is 150rpm. Then, 10 mL of NaOH solution with a concentration of 0.2 mol / mL was added to the beaker, and the reaction temperature was controlled to be 50° C. under microwave heating conditions, and the reaction was continued to be stirred for 10 min at a stirring speed of 150 rpm to obtain a crude DKGM product. After the reaction, 30%, 60% and 90% ethanol solutions were used to carry out gradient washing on the DKGM crude product, respectively, to wash off excess alkali, and then use absolute ethanol to dehydrate the DKGM crude product to obtain a DKGM se...

Embodiment 2

[0048] The difference between the present embodiment and Example 1 is only: in the step S2 in the present embodiment, the consumption of the deacetylated konjac flour is different from the consumption of the deacetylated konjac flour in the step S2 in the embodiment 1, and the rest are the same as the Example 1 is the same. Specifically, in step S2 in this embodiment, the amount of deacetylated konjac powder is 3.0 parts.

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Abstract

The invention belongs to the technical field of noodle processing, and particularly discloses low-GI konjak noodles and a preparation method thereof.The low-GI konjak noodles comprise flour and deacetylated konjak powder, and the preparation method of the low-GI konjak noodles comprises the following steps that 1, the deacetylated konjak powder is prepared; (2) kneading dough: dissolving the deacetylated konjac powder into water, uniformly mixing and swelling, and fully mixing with flour to obtain loose granular dough; (3) curing and flaking to obtain dough strips; (4) pressing the noodles to be thin, and cutting into strips to obtain fine dried noodles; and (5) drying the fine dried noodles to obtain finished noodles. The low-GI konjak noodles are prepared by adding the deacetylated konjak powder, the deacetylated konjak powder is utilized to form a compact colloid outside starch particles of flour, the gelatinization degree of the starch particles is reduced, digestion of digestive enzymes on the noodles is hindered, the GI value of the noodles is further reduced, and the low-GI konjak noodles are suitable for people needing to control blood sugar and lose weight to eat.

Description

technical field [0001] The invention relates to the technical field of noodle processing, in particular to a low-GI konjac noodle and a preparation method thereof. Background technique [0002] Noodles are a kind of traditional Chinese noodle food. With the characteristics of rich nutrition, convenient cooking and smooth taste, they have become the staple noodle food that is deeply loved by the masses. However, traditional wheat noodles are high in digestible carbohydrates, easy to digest, and raise blood sugar quickly. Therefore, traditional wheat noodles are not suitable for people who need to control blood sugar and lose weight. With the continuous improvement of people's living standards and health awareness, functional and health-care noodles will become more and more popular. Therefore, there are many colored noodles with fruits, vegetables and miscellaneous grains added on the market. However, because the proportion of easily digestible starch in these colored noodle...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L29/244A23L33/125
CPCA23L7/109A23L29/244A23L33/125A23V2002/00A23V2200/228A23V2200/328A23V2200/332A23V2250/5066Y02A40/90
Inventor 刘雄覃小丽
Owner SOUTHWEST UNIVERSITY
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