Production method of staple food vermicelli for diabetic population

Abstract

The present invention provides a production method of staple food vermicelli for diabetic population, and the method is as follows: degreasing and ultra-finely grinding tartary buckwheat bran powder, mixing the tartary buckwheat bran powder with part of tartary buckwheat powder, then pre-cooking, then mixing with residual tartary buckwheat powder for preparing tartary buckwheat whole powder, and preparing vermicelli rich in the tartary buckwheat whole powder by formulation optimizing and vacuum flour mixing technology. The vermicelli rich in the tartary buckwheat whole powder comprises the following raw materials in parts by weight: 10 to 80 parts of the tartary buckwheat whole powder, 1 to 30 parts of hulless oat, 20 to 90 parts of wheat flour, 1 to 50 parts of resistant starch, 0.5 to 10 parts of high active gluten powder, 0.1 to 2.5 parts of edible salt, 0.1 to 0.5 part of edible colloid, 0.5 to 10 parts of starch and 0.1 to 0.2 part of dietary alkali. The vermicelli rich in the tartary buckwheat whole powder has the effects of significant control of rise in blood sugar after meals for type 2 diabetic patients, improvement of insulin sensitivity and reduction of insulin resistance, and can be used as a good staple food choice for the type 2 diabetic patients.

Description

technical field [0001] The invention relates to the field of noodle product processing, in particular to a kind of tartary buckwheat whole powder as a characteristic raw material, through degreasing, ultrafine pulverization, pre-ripening, formula optimization, vacuum kneading and other technical means to produce a kind of tartary buckwheat with hypoglycemic function. Whole Buckwheat Vermicelli. The inventive product can meet the staple food needs of special populations with obesity, hyperglycemia and hyperlipidemia. Background technique [0002] With the improvement of human living standards, metabolic abnormal chronic diseases such as diabetes, hypertension, and hyperlipidemia have increasingly affected human health. In the past 10 years, the prevalence of diabetes in my country has doubled, and the total number of patients has exceeded 90 million. The prevention and treatment of diabetes has become a serious public health problem in my country. At present, the prevention...

AI Technical Summary

Problems solved by technology

First, tartary buckwheat powder and tartary buckwheat bran are obtained by stone milling; second, by degreasing the tartary buckwheat bran, the problem of high oil content in the bran leading to lower quality of dried noodles can be solved, and the quality of dried noodles can be guaranteed. The storage stability of dried noodles prolongs the shelf life; thirdly, the tartary buckwheat bran is ultrafinely pulverized to prepare a uniform and fine powder, which improves its rough taste and increases the digestion and absorption rate of the whole tartary buckwheat powder in dried noodles. The process has little impact on the original nutritional components; fourth, the pre-cooking treatment of tartary buckwheat bran powder and part of tartary buckwheat powder removes the inherent bitterness of tartary buckwheat bran powder and improves the processing quality and quality of tartary buckwheat whole powder. Eating quality, while reducing the cooking time of tartary buckwheat noodles

Images