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Low GI (glycemic index) noodle and preparation method thereof

A noodle and dough technology, which is applied in the field of food processing, can solve problems such as low dietary fiber content, single raw material, and difficult quality control, and achieve the effects of supplementing dietary fiber, controlling blood sugar peaks, and improving intestinal health

Inactive Publication Date: 2017-06-20
玛士撒拉(上海)医疗科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional hand-made noodles are complicated in production process, with small output and difficult quality control; and ordinary dried noodles, although simple in process, have single raw materials and single nutritional components, and blood sugar rises rapidly after eating, which is not conducive to blood sugar control.
[0004] Among ordinary miscellaneous grains, soybeans, mung beans, tartary buckwheat, buckwheat, etc. have low glycemic index, but they cannot replace wheat flour to form a suitable dough. The taste of the product is not good, and the content of dietary fiber is low, which is not conducive to better regulating the intestinal tract of diabetic patients healthy

Method used

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  • Low GI (glycemic index) noodle and preparation method thereof
  • Low GI (glycemic index) noodle and preparation method thereof
  • Low GI (glycemic index) noodle and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] (1) Make 7kg of buckwheat flour, 2kg of wheat dietary fiber, 10kg of tartary buckwheat flour, 2kg of soybean flour, 1kg of mung bean flour, 8kg of gluten powder, 0.1kg of seaweed powder, 2kg of konjac flour, and 2kg of resistant dextrin to make a mixture 1 for later use ;

[0053] (2) 0.9kg of sodium chloride is dissolved in water to make brine for subsequent use;

[0054] (3) Mix the mixture 1 with 65 kg of wheat flour for 5-10 minutes, add salt water, stir for 15-30 minutes, and make dough;

[0055] (4) The dough is allowed to stand and mature for 10-20 minutes, and then rolled (4-7 steps) to make noodle strips;

[0056] (5) Use No. 18-22 round knife or square knife to cut into noodles, cut to fixed length;

[0057] (6) Put the noodles into a drying room at 70-85°C for 6-8 hours to dry, or dry them naturally indoors.

[0058] (7) Cut the air-dried noodles into strips, weigh and pack.

[0059] (8) Testing and storage of finished products.

Embodiment 2

[0061] (1) Mix 5kg of buckwheat flour, 1.5kg of wheat dietary fiber, 15kg of tartary buckwheat flour, 3kg of soybean flour, 1kg of mung bean flour, 11kg of gluten powder, 2kg of seaweed powder, 1kg of konjac flour, and 0.49kg of resistant dextrin to make mixture 1 spare;

[0062] (2) Sodium chloride 0.01kg is dissolved in water to make brine for subsequent use;

[0063] (3) Mix the mixture 1 with 60 kg of wheat flour for 5-10 minutes, then add salt water, stir for 15-30 minutes, and make dough;

[0064] (4) The dough is allowed to stand and mature for 10-20 minutes, and then rolled (4-7 steps) to make noodle strips;

[0065] (5) Use No. 18-22 round knife or square knife and form noodles, cut to fixed length;

[0066] (6) Put the noodles into a drying room at 70-85°C for 6-8 hours to dry, or dry them naturally indoors.

[0067] (7) Cut the air-dried noodles into strips, weigh and pack.

[0068] (8) Testing and storage of finished products.

Embodiment 3

[0070] (1) 5kg of buckwheat flour, 1kg of wheat dietary fiber, 10kg of tartary buckwheat flour, 1kg of soybean flour, 1kg of mung bean flour, 15kg of gluten powder, 2kg of seaweed powder, and 5kg of konjac flour are made into mixture 1 for subsequent use;

[0071] (2) 2 kg of sodium chloride is dissolved in water to prepare brine for subsequent use;

[0072] (3) Mix mixture 1 and 58 kg of wheat flour for 5-10 minutes, add salt water, stir for 15-30 minutes, and make dough;

[0073] (4) The dough is allowed to stand and mature for 10-20 minutes, and then rolled (4-7 steps) to make noodle strips;

[0074] (5) Use No. 18-22 round knife or square knife and form noodles, cut to fixed length;

[0075] (6) Send the noodles into a drying room at 70-85°C for 6-8 hours until dry, or air-dry indoors naturally.

[0076] (7) Cut the air-dried noodles into strips, weigh and pack.

[0077] (8) Testing and storage of finished products.

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Abstract

The invention provides a low GI (glycemic index) noodle. The noodle comprises 55-72 parts of wheat flour, 5-10 parts of buckwheat flour, 10-15 parts of tartary buckwheat flour, 1-5 parts of soybean flour, 1-5 parts of mung bean flour, 5-15 parts of gluten flour, 0.1-3 parts of seeweed flour, 1-6 parts of konjaku flour, 1-10 parts of dietary fiber and 0.01-5 parts of improver, wherein the sum of the parts of the components is 100.According to the invention, continuous improvements such as raw material selection, proportioning optimization, process adjustment and the like are performed, thereby finally solving the problem that the coarse grain noodle is easy to broke, is rough in taste, instable in quality and the so on from the process aspect, and reaching the standards of controlling postprandial blood sugar peak value, supplementing dietary fibers to improve intestinal tract health, supplementing proteins to satisfy nutritional requirements and the like from the nutrition aspect. The prepared noodle has a favorable blood sugar control effect, contains rich nutrients, is favorable in mouthfeel and wins warm praise from customers after being brought to market.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low GI noodle and a preparation method thereof. Background technique [0002] The rapid development of society has changed people's living and working habits, and some diseases have also affected people's health more and more seriously with this change. Diabetes is one of them. According to IDF statistics, in 2015, there were about 415 million people with diabetes in the world, and 1 in every 11 people suffer from diabetes. In my country, the number has reached 110 million, and the number is increasing at a rate of 5 million per year. The prevention and control of diabetes has become particularly important. . Diabetes mellitus is a disease caused by the disorder of blood sugar regulation function. It is manifested as abnormal increase of blood sugar content, often accompanied by polydipsia, polyphagia, polyuria, weight loss, fatigue and other symptoms. Therefore, postp...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L7/10A23L11/00A23L17/60A23L33/185A23L33/21A23L33/22
CPCA23V2002/00A23V2200/14A23V2200/328A23V2200/32
Inventor 张波唐黎明崔鹏举郭富现肖融李琦张卫家
Owner 玛士撒拉(上海)医疗科技有限公司
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