Noodles capable of reducing starch digestion rate and preparation method thereof

Abstract

The invention relates to the field of food, in particular to noodles capable of reducing the digestion rate of starch, which comprise the following components: sodium alginate, calcium chloride and a base material, the base material comprises any one of buckwheat powder and coarse rice powder. The invention further discloses a preparation method of the noodles capable of reducing the starch digestion rate. The noodle capable of reducing the starch digestion rate provided by the invention is simple in preparation process operation, the raw material cost of the noodle capable of reducing the starch digestion rate is low, and more importantly, compared with traditional noodles, not only is functional noodle raw materials selected, but also more stable gel formed by ions and colloid is utilized, so that the starch digestion rate is reduced. The effect of reducing the digestion rate of starch is achieved, the food can be used for relieving the increase of postprandial blood sugar of diabetic patients, and the comprehensive pursuit of people for both nutrition and functional food is met.

Description

technical field [0001] The invention relates to the field of food, in particular to noodles with reduced starch digestion rate and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards and the accelerating pace of life, nutrition-related chronic metabolic diseases such as diabetes, obesity, and cardiovascular diseases have grown rapidly, which have become major public health problems. Dietary adjuvant therapy is the basic measure of diabetes treatment and one of the keys to effectively control the patient's blood sugar and reduce or delay chronic complications. Therefore, a scientific and reasonable diet plays an important role in preventing and controlling the occurrence and development of chronic metabolic diseases. [0003] As a traditional food that is simple to make, convenient to eat, rich in nutrition, and can be a staple food and fast food, noodles are deeply loved by people. Starch, as the main com...

AI Technical Summary

Problems solved by technology

After starchy food enters the digestive system, it will be decomposed under the action of amylase and glucosidase. Therefore, by controlling the digestion rate of starch, the rise of blood sugar level after meals can be regulated, thereby reducing the glycemic index, which is beneficial to maintaining

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