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Nutritional bean vermicelli suitable for diabetics and production method of nutritional bean vermicelli

A technology of diabetes and vermicelli, applied in the fields of application, function of food ingredients, and vitamin-containing food ingredients, etc., can solve the problems of diabetics who dare not eat, single nutritional ingredients, and elevated blood sugar, so as to achieve easy absorption of nutrients and food safety High, extended shelf life effect

Inactive Publication Date: 2015-09-23
蔡道贤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, mung bean vermicelli sold on the market not only has the disadvantages of single nutritional components and the use of chemical additives, but also has a rapid rise in blood sugar after eating, and diabetics dare not eat them.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A nutritional vermicelli suitable for diabetic patients is made of the following raw materials in parts by mass:

[0029] Mung bean starch 100kg, kudzu root powder 10kg, kelp powder 5kg, pumpkin powder 5kg, traditional Chinese medicine extract freeze-dried powder 4kg, milk powder 3kg, amino acid additive 1kg, multivitamin 1kg, chitosan 0.5kg, compound spice powder 0.2kg.

[0030] Among them, the freeze-dried powder of traditional Chinese medicine extract is extracted from the following raw materials: 35% rehmannia root, 26% red peony root, 14% medlar, 10% salvia miltiorrhiza, 7% corn silk, 5% mulberry leaves and 3% angelica , the preparation method is as follows: wash all the traditional Chinese medicines and crush them through 80-100 mesh sieves, then add them to the extraction tank, add 3 times of pure water, ultrasonic extraction twice, each 20min, microwave-assisted extraction twice, each time After 30 minutes, the extraction temperature is controlled at 80°C, filte...

Embodiment 2

[0042] A nutritional vermicelli suitable for diabetic patients is made of the following raw materials in parts by mass:

[0043] Mung bean starch 105kg, kudzu root powder 12kg, kelp powder 7kg, pumpkin powder 6kg, traditional Chinese medicine extract freeze-dried powder 5kg, milk powder 4kg, amino acid additive 2kg, multivitamin 1.5kg, chitosan 1kg, compound spice powder 0.4kg.

[0044] The preparation of the freeze-dried powder of the Chinese medicine extract and the compound spice powder, the composition of the amino acid additive and the multivitamin, and the production method of vermicelli are the same as in Example 1.

Embodiment 3

[0046] A nutritional vermicelli suitable for diabetic patients is made of the following raw materials in parts by mass:

[0047] Mung bean starch 110kg, kudzu root powder 15kg, kelp powder 8kg, pumpkin powder 8kg, traditional Chinese medicine extract freeze-dried powder 6kg, milk powder 5kg, amino acid additive 3kg, multivitamin 1.5kg, chitosan 1kg, compound spice powder 0.5kg.

[0048] The preparation of the freeze-dried powder of the Chinese medicine extract and the compound spice powder, the composition of the amino acid additive and the multivitamin, and the production method of vermicelli are the same as in Example 1.

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Abstract

The invention discloses nutritional bean vermicelli suitable for diabetics and a production method of the nutritional bean vermicelli and relates to the technical field of production of nutritional bean vermicelli. The nutritional bean vermicelli is prepared from the following raw materials in parts by mass: 100-110 parts of mung bean starch, 10-15 parts of powder of root of kudzu vine, 5-8 parts of kelp powder, 5-8 parts of pumpkin powder, 4-6 parts of traditional Chinese medicine extracting solution freeze-dried powder, 3-5 parts of milk powder, 1-3 parts of amino acid additives, 1-1.5 parts of compound vitamins, 0.5-1 part of a natural preservative and 0.2-0.5 part of compound spice powder. As no chemical substances and pigments are added into the nutritional bean vermicelli, the nutritional bean vermicelli is high in edible safety. The produced bean vermicelli which is put into a pot is not greasy and is smooth, fine and tough and chewy in taste, has the function of reducing the blood sugar and is suitable for the diabetics to eat.

Description

Technical field: [0001] The invention relates to the technical field of nutritional vermicelli production, in particular to a nutritional vermicelli suitable for diabetic patients and a production method thereof. Background technique: [0002] Vermicelli is one of the common foods in China. It is a kind of silky food made of mung bean and sweet potato starch, so it is called vermicelli. It is similar to thin noodles, and it is sold after drying. It is best to soak it in water to make it soft before eating. The diameter of vermicelli is generally about 0.5 mm, which is why it has the name "silk". [0003] Because mung bean has the most amylose, it is not easy to rot when cooked, and has the most creamy taste, so mung bean starch is often used to prepare vermicelli. However, commercially available mung bean vermicelli not only has the disadvantages of single nutritional components and the use of chemical additives, but also has a rapid rise in blood sugar after eating, so dia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/214A23L1/337A23L1/302A23L1/305A23L1/221A23L1/30A23L17/60A23L19/10A23L27/10A23L33/15
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/702A23V2250/708A23V2250/71A23V2250/7042A23V2250/7044A23V2250/063A23V2250/0632A23V2250/0606A23V2250/065
Inventor 蔡道贤
Owner 蔡道贤
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