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Fine dried noodles low in glycemic index and making method thereof

A technology with low blood sugar and index, applied in the field of low glycemic index dried noodles and its preparation, can solve the problems of unreasonable combination of coarse and fine grains, poor palatability, etc., and achieve the effects of reducing the probability of cardiovascular disease, promoting dissolution, and rich nutrition

Inactive Publication Date: 2016-03-02
ANHUI TONGFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] According to the deficiencies in the prior art above, the technical problem to be solved by the present invention is to propose a low-glycemic index dried noodle and its preparation method. Reasonable, poor palatability, good for absorption, reducing heat production and fat formation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A low glycemic index dried noodle, comprising the following substances in percentage by weight: 30% wheat flour, 25% soybean flour, 30% purified water, 1.5% buckwheat flour, 1.5% oat flour, 4.5% soybean protein isolate powder, 4.5% dietary fiber, 1.5% konjac powder, 1.5% minerals. The dietary fiber is fructooligosaccharide, isomaltooligosaccharide, resistant maltodextrin and oat fiber; the minerals are sodium, potassium, iron, calcium and zinc.

[0035] A method for making dried noodles with a low glycemic index, comprising the following steps:

[0036] Step 1: Pretreatment of raw and auxiliary materials: using the above-mentioned substances as raw materials according to the stated percentage ratio;

[0037] Step 2: Mixing flour: add water to the raw materials after mixing, the amount of water added is 32% of the total amount of raw materials, and then control the water content of the obtained dough to not be lower than 31%, the temperature of water addition is control...

Embodiment 2

[0045] A low-glycemic index dried noodle, comprising the following substances in percentage by weight: 30% wheat flour, 30% soybean flour, 26% purified water, 1% buckwheat flour, 1.5% oat flour, 4.5% soybean protein isolate powder, 4% % dietary fiber, 1.5% konjac flour, 1.5% minerals. The dietary fiber is fructooligosaccharide, isomaltooligosaccharide, resistant maltodextrin and oat fiber; the minerals are sodium, potassium, iron, calcium, zinc and selenium.

[0046] A method for making dried noodles with a low glycemic index, comprising the following steps:

[0047] Step 1: Pretreatment of raw and auxiliary materials: using the above-mentioned substances as raw materials according to the stated percentage ratio;

[0048] Step 2: Mixing flour: add water to the raw materials after mixing, the amount of water added is 28% of the total amount of raw materials, and then control the water content of the obtained dough to not be lower than 31%, the temperature of adding water is co...

Embodiment 3

[0056] A low glycemic index dried noodle, comprising the following substances in weight percent: 25% wheat flour, 30% soybean flour, 30% purified water, 1.5% buckwheat flour, 1.5% oat flour, 4.5% soybean protein isolate powder, 4.5% dietary fiber, 1.5% konjac flour, 1.5% minerals. The dietary fiber is fructooligosaccharide, isomaltooligosaccharide, resistant maltodextrin and oat fiber; the minerals are sodium, potassium, iron, calcium, zinc and selenium.

[0057] A method for making dried noodles with a low glycemic index, comprising the following steps:

[0058] Step 1: Pretreatment of raw and auxiliary materials: using the above-mentioned substances as raw materials according to the stated percentage ratio;

[0059] Step 2: Mixing flour: add water to the raw materials after mixing, the amount of water added is 25% of the total amount of raw materials, and then control the water content of the obtained dough to not be lower than 31%, the temperature of adding water is contro...

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Abstract

The invention discloses fine dried noodles low in glycemic index and a making method thereof. The fine dried noodles are made from, by weight, wheat flour 25%-35%, soybean flour 25%-35%, purified water 20%-30%, buckwheat powder 1%-1.5%, oat powder1%-1.5%, isolated soy protein powder 4%-4.5%, dietary fibers 4%-4.5%, konjac powder 0.5%-1.5% and mineral substance 0.5%-1.5%. The fine dried noodles are based on the low-GI-value coarse cereal powder, use the added protein, dietary fibers, mineral substance and the like as nutritional materials, have good eating taste and belong to a high-fiber-content and low-fat healthy food. The fine dried noodles are suitable for high-glucose people, patients with diabetes and populations needing low-glycemic-index foods and further have the functions of eliminating toxin, beatifying face, dredging the channels, losing weight, relaxing the bowels, promoting appetite and the like.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to dried noodles with 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 with...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L11/00A23L19/10A23L29/30A23L33/185A23L33/16A23L33/21
CPCA23V2002/00A23V2200/328A23V2200/318A23V2200/32A23V2200/332A23V2200/30A23V2250/1578A23V2250/1592A23V2250/16A23V2250/1614A23V2250/1642A23V2250/28A23V2250/5114A23V2250/5116A23V2250/5488A23V2250/1626
Inventor 刘辉刘山国柳嘉王雪王成祥
Owner ANHUI TONGFU FOOD
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