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Low-GI eucommia ulmoides male flower coarse cereal fine dried noodles and preparation method thereof

A technology of eucommia male and male flower, which is applied in the field of food processing and can solve the problems of people with diabetes and people with abnormal blood sugar.

Pending Publication Date: 2020-10-30
四川膳本善杜仲生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the GI value of ordinary noodles on the market is about 81, which is a high GI food and is not suitable for people with diabetes and people with abnormal blood sugar

Method used

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  • Low-GI eucommia ulmoides male flower coarse cereal fine dried noodles and preparation method thereof
  • Low-GI eucommia ulmoides male flower coarse cereal fine dried noodles and preparation method thereof
  • Low-GI eucommia ulmoides male flower coarse cereal fine dried noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The specific preparation process of the low GI fine grain vermicelli of the present embodiment is as follows:

[0034] S1. Vacuum kneading

[0035] First take each raw material in proportion, in parts by weight, 18 parts of flour, 38 parts of tartary buckwheat flour, 28 parts of highland barley flour, 18 parts of quinoa flour, 8 parts of eucommia male pollen, 8 parts of black gold rice flour, 4 parts of quality improver ( 3 parts of gluten powder, 0.5 part of edible salt, 0.2 part of food grade sodium carbonate, 0.2 part of xanthan gum, 0.1 part of linseed gum in the quality improver).

[0036] The flour wet basis gluten quality ≥ 30.0%, dry basis protein ≥ 12.2%, dry basis ash content ≤ 0.70%.

[0037] Mix uniformly in a mixer in the order of mass parts from low to high to obtain a mixed powder; put the mixed powder into a vacuum dough mixer, and slowly add 32 parts of water to prepare a dough. The temperature of the vacuum kneading dough is 25°C, the vacuum degree i...

Embodiment 2

[0045] S1. Vacuum kneading

[0046] First weigh each raw material in proportion, in parts by weight, 20 parts of flour, 35 parts of tartary buckwheat powder, 28 parts of highland barley powder, 15 parts of quinoa powder, 5 parts of eucommia pollen, 8 parts of blood oat powder, and 5 parts of quality improver (4 parts of gluten powder, 0.5 part of edible salt, 0.2 part of food grade sodium carbonate, 0.2 part of xanthan gum, 0.1 part of linseed gum in the quality improver).

[0047] The flour wet basis gluten quality ≥ 30.0%, dry basis protein ≥ 12.2%, dry basis ash content ≤ 0.70%.

[0048] Mix uniformly in the mixer in the order of mass parts from low to high to obtain mixed powder; put the mixed powder into a vacuum dough mixer, and slowly add 30 parts of water to prepare dough. The temperature of the vacuum kneading dough is 30°C, the vacuum degree is 0.06MPa, the rotation speed is 120r / min, and the vacuum kneading kneading time is 18min.

[0049] S2, calendering

[0050...

Embodiment 3

[0056] S1. Vacuum kneading

[0057] First take each raw material in proportion, in parts by weight, 20 parts of flour, 40 parts of tartary buckwheat powder, 30 parts of highland barley powder, 20 parts of quinoa powder, 10 parts of eucommia male pollen, 10 parts of black gold rice flour, 6 parts of quality improver ( 5 parts of gluten powder, 0.5 part of edible salt, 0.2 part of food-grade sodium carbonate, 0.2 part of xanthan gum, and 0.1 part of linseed gum in the quality improver).

[0058] The flour wet basis gluten quality ≥ 30.0%, dry basis protein ≥ 12.2%, dry basis ash content ≤ 0.70%.

[0059] Mix uniformly in the mixer in the order of mass parts from low to high to obtain mixed powder; put the mixed powder into a vacuum dough mixer, slowly add 35 parts of water to prepare dough. The temperature of vacuum kneading is 30°C, the degree of vacuum is 0.08MPa, the rotation speed is 110r / min, and the vacuum kneading is 20min.

[0060] S2, calendering

[0061] After putti...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to low-GI eucommia ulmoides male flower coarse cereal fine dried noodles and a preparation method thereof. Thefine dried noodles comprise the following raw materials in parts by weight: 15-20 parts of flour, 35-40 parts of tartary buckwheat flour, 25-30 parts of highland barley flour, 15-20 parts of quinoa flour, 5-10 parts of eucommia ulmoides male pollen, 5-10 parts of black gold rice flour or blood oat flour and 1.9-6.85 parts of a quality improver. The preparation method comprises the following stepsS1, vacuum dough kneading; S2, calendering; S3, forming; S4 drying. The quality improver overcomes the technical problems that when the addition amount of gluten-free raw materials of flour productsis higher than 80%, noodles are difficult to form, stick to a roller, easy to break and muddy in soup, and the like, and a vacuum dough kneading technology is combined to shorten dough kneading time,reduce pores in dough, and solve the problems of non-uniform dough color and luster and the like of coarse cereals with high addition amount in conventional dough kneading; and the prepared flour product is relatively good in chewiness and elasticity, free of muddy soup and broken strips, uniform in appearance and color, and beneficial to market popularization.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a low GI eucommia male flower miscellaneous grain dried noodle and a preparation method thereof. Background technique [0002] In recent years, the number of people with diabetes and abnormal blood sugar has continued to increase in my country, and the prevention and control of diabetes has become a major problem in the current society. According to IDF data, there are about 264 million people with abnormal blood sugar (pre-diabetes) in my country. Coupled with people with high risk factors for diabetes, including family genetics, the elderly, obese people, and people with functional metabolic disorders, etc., my country is directly threatened by diabetes. There are about 664 million people. [0003] Glycemic index (GI) is a physiological parameter of food, and it is an effective index to measure the postprandial blood sugar response caused by food. It means that food con...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L21/20A23L29/00A23L29/238A23L29/269A23L33/10A23L33/185
CPCA23L7/109A23L33/10A23L21/20A23L33/185A23L29/015A23L29/269A23L29/238A23V2002/00A23V2200/30A23V2200/326A23V2200/324A23V2200/328A23V2250/5486
Inventor 张星灿吴淼刘建刘道庆万芬杨健骆家林
Owner 四川膳本善杜仲生物科技有限公司
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