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Low-glycemic-index hollow royal noodles and preparation method thereof

A technology of low blood sugar and index, applied in the field of hollow palace noodles with low blood sugar generation index and its preparation, can solve the problem that diabetics can't use noodles, etc., and achieve the effect of delaying the rapid rise of blood sugar, delaying the digestion speed, and eating good taste.

Inactive Publication Date: 2015-12-23
ANHUI TONGFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] According to the above deficiencies in the prior art, the present invention provides a hollow palace noodle with a low glycemic index, which solves the problem that diabetics cannot use noodles by selecting low GI foods, matching them reasonably and selecting scientific processing methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A hollow palace noodle with a low glycemic index, comprising the following raw materials in parts by weight: 25 parts of wheat flour, 25 parts of soybean flour, 25 parts of purified water, 1 part of buckwheat flour, 1 part of oat flour, 4 parts of soybean protein isolate Powder, 4 parts of dietary fiber, 0.5 part of konjac powder, 0.5 part of mineral salt.

[0026] A method for making a hollow palace surface with a low glycemic index, comprising the following steps:

[0027] Step 1: Raw material pretreatment: Proportion all raw materials according to requirements;

[0028] Step 2: Mixing flour: Add water to knead the raw materials after proportioning, control the water temperature at 25-35°C, and knead the dough for 15 minutes;

[0029] Step 3: aging: aging in the aging machine, the aging temperature is 25°C, and the time is controlled at 10-20 minutes, so that the protein can fully absorb water and expand;

[0030] Step 4: Open strips and wire rods: Roll the matured ...

Embodiment 2

[0036] A hollow palace noodle with a low glycemic index, comprising the following raw materials in parts by weight: 35 parts of wheat flour, 35 parts of soybean flour, 35 parts of purified water, 1.5 parts of buckwheat flour, 1.5 parts of oat flour, 4.5 parts of soybean protein isolate Powder, 4.5 parts of dietary fiber, 1.5 parts of konjac powder, 1.5 parts of mineral salt.

[0037] A method for making a hollow palace surface with a low glycemic index, comprising the following steps:

[0038] Step 1: Raw material pretreatment: Proportion all raw materials according to requirements;

[0039] Step 2: Mixing flour: Add water to knead the raw materials after proportioning, control the water temperature at 25-35°C, and knead the dough for 15 minutes;

[0040] Step 3: aging: aging in the aging machine, the aging temperature is 25°C, and the time is controlled at 10-20 minutes, so that the protein can fully absorb water and expand;

[0041] Step 4: Open strips and wire rods: Roll ...

Embodiment 3

[0047] A hollow palace noodle with a low glycemic index, comprising the following raw materials in parts by weight: 30 parts of wheat flour, 25 parts of soybean flour, 30 parts of purified water, 1.5 parts of buckwheat flour, 1.5 parts of oat flour, and 4.5 parts of soybean protein isolate Powder, 4.5 parts of dietary fiber, 1.5 parts of konjac powder, 1.5 parts of mineral salt.

[0048] A method for making a hollow palace surface with a low glycemic index, comprising the following steps:

[0049] Step 1: Raw material pretreatment: Proportion all raw materials according to requirements;

[0050] Step 2: Mixing flour: Add water to knead the raw materials after proportioning, control the water temperature at 25-35°C, and knead the dough for 15 minutes;

[0051] Step 3: aging: aging in the aging machine, the aging temperature is 25°C, and the time is controlled at 10-20 minutes, so that the protein can fully absorb water and expand;

[0052] Step 4: Open strips and wire rods: Rol...

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Abstract

The invention discloses low-glycemic-index hollow royal noodles and a preparation method thereof and belongs to the field of food. The low-glycemic-index hollow royal noodles are prepared from, by weight, 25-35 parts of wheat flour, 25-35 parts of soybean powder, 25-35 parts of purified water, 1-1.5 parts of buckwheat flour, 1-1.5 parts of oat powder, 4-4.5 parts of isolated soybean protein meal, 4-4.5 parts of dietary fibers, 0.5-1.5 parts of konjac refined flour and 0.5-1.5 parts of mineral salt. According to the noodles and the preparation method, coarse cereal powder low in GI value which is smaller than 55 serves as a basis, protein, the dietary fibers, the mineral salt and other nutrient auxiliary materials are added, and the noodles are high-fiber and low-fat food and suitable for hyperglycemia people, diabetes patients and crowds requiring low-glycemic-index food.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a hollow palace surface with a low glycemic index and a preparation method thereof. Background technique [0002] With the rapid development of the economy, people's eating habits have changed and their physical activity has decreased, leading to the early appearance of obesity-related diseases. According to a nationwide diabetes survey conducted on 98,700 adults in China in 2010, the number of people with diabetes in my country reached 114 million, accounting for 11.6% of China's adult population. Xiang Hongding, president of the Chinese Diabetes Association, said in a speech that my country has an average of 15,000 new diabetic patients every day, an average of 600 people per hour, and an increase of 10 people per minute. This rapid growth trend will not be reversed in a short period of time. Therefore, it is of great significance to develop targeted food suitable for people wi...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/20A23L1/304A23L1/305A23L1/308A23L1/30
CPCA23V2002/00A23V2200/328
Inventor 刘辉苑鹏刘山国柳嘉王雪
Owner ANHUI TONGFU FOOD
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