CN102813128A - Multi-cereal crude fiber dietary fine dried noodle and processing method thereof - Google Patents
Multi-cereal crude fiber dietary fine dried noodle and processing method thereof Download PDFInfo
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- CN102813128A CN102813128A CN2012102601530A CN201210260153A CN102813128A CN 102813128 A CN102813128 A CN 102813128A CN 2012102601530 A CN2012102601530 A CN 2012102601530A CN 201210260153 A CN201210260153 A CN 201210260153A CN 102813128 A CN102813128 A CN 102813128A
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Abstract
The invention discloses a multi-cereal crude fiber dietary fine dried noodle and a processing method thereof. Raw materials for the multi-cereal crude fiber dietary fine dried noodle comprise, by weight, 28 to 32 parts of strong noodle flour, 15 to 20 parts of brown rice, 7 to 9 parts of buckwheat, 7 to 9 parts of glutinous rice, 7 to 9 parts of corn, 7 to 9 parts of soya bean, 0.4 to 0.6 part of ginkgo leaves, 0.5 to 1.0 part of a pachymaran preparation, 4 to 6 parts of walnut, 4 to 6 parts of raw rehmannia root, 7 to 9 parts of seeds of Job's tears and 0.6 to 1.0 part of iodized edible salt. According to the invention, a formula for the multi-cereal crude fiber dietary fine dried noodle is reasonable, natural color and flavor of the produced multi-cereal crude fiber dietary fine dried noodle can be maintained on the basis that a pigment and a color protection agent are not used, the health property and organoleptic quality of the fine dried noodle are improved, and the fine dried noodle has the effects on reducing blood sugar, blood lipid and blood pressure and is applicable to mid-aged and elderly people and patients with cardiovascular and cerebrovascular diseases, obesity, constipation and diabetes.
Description
Technical field
The present invention relates to a kind of many paddy crude fibre meals vermicelli and processing method thereof, belong to food processing field.
Background technology
At present the vermicelli that eat of people are main with flour all, because machining accuracy is higher, a lot of celluloses run off in the flour, cause the content of cellulose in the vermicelli extremely low, and the Along with people's growth in the living standard is higher to the requirement of the nutrition of vermicelli, taste.Add color stabilizer or pigment simultaneously, though can control the variation of noodle color effectively, the interpolation of chemical reagent not only destroys the original local flavor of vermicelli, improves production cost, and possibly cause unsafe factor to produce.
Summary of the invention
For deficiency and the defective of alleviating prior art, the object of the present invention is to provide a kind of many paddy crude fibre meals vermicelli and processing method thereof, cooperation of the present invention is reasonable; On the basis of not using pigment and color stabilizer, make many paddy crude fibre meals vermicelli of production can keep natural color and luster, local flavor, improve the health performance and the organoleptic quality of vermicelli; And has a hypoglycemic step-down effect; Person in middle and old age and cardio-cerebral diseases patient should eat, and fat, constipation patient should be eaten, and the diabetic should eat.
The present invention adopts following technical scheme to achieve these goals:
Many paddy crude fibre meals vermicelli, the weight part ratio of its constitutive material is: high muscle noodle flour 28-32, brown rice 15-20, buckwheat 7-9; Glutinous rice 7-9, corn 7-9, soya bean 7-9, ginkgo leaf 0.4-0.6; Indian bread polysaccharide formulation 0.5-1.0, walnut 4-6, radix rehmanniae recen 4-6, seed of Job's tears 7-9 and edible iodized salt 0.6-1.0.
Many paddy crude fibre meals vermicelli, the weight part ratio of its constitutive material is: high muscle noodle flour 30, brown rice 18, buckwheat 8, glutinous rice 8, corn 8, soya bean 8, ginkgo leaf 0.5, Indian bread polysaccharide formulation 0.7, walnut 5, radix rehmanniae recen 5, the seed of Job's tears 8 and edible iodized salt 0.8.
Described many paddy crude fibre meals vermicelli is characterized in that the weight part ratio of its constitutive material is:
The processing method of many paddy crude fibre meals vermicelli may further comprise the steps:
(1) preliminary treatment: the weight portion by constitutive material takes by weighing each raw material, then with buckwheat, and glutinous rice, corn, soya bean, ginkgo leaf, Indian bread polysaccharide formulation, walnut, the radix rehmanniae recen and the seed of Job's tears are pulverized, and obtain mixed powder;
(2) raw material mixes: the mixed powder of step (1) is added in the high muscle noodle flour of certain part by weight; Behind the premixed 5-10min; The weight part ratio of pressing constitutive material adds brown rice and edible iodized salt; Earlier under the speed of 90-110rpm/min, mix 2-3min, under 120-140rpm/min speed, mix 20-30min again, obtain compound;
(3) wake up face, pressure surface, chopping of the compound of step (2) handled, the face time of waking up is 10-15min;
(4) low temperature and low humidity dried: the humidity of phase I: 85-95 and 30-35 ℃ temperature; The humidity of second stage: 78-85 and 35-40 ℃ temperature; The humidity of phase III: 45-55 and 40-50 ℃ temperature; The humidity of stage: 40-50 and 32-38 ℃ temperature, last tangent plane obtains finished product.
Advantage of the present invention:
Cooperation of the present invention is reasonable; On the basis of not using pigment and color stabilizer, make many paddy crude fibre meals vermicelli of production can keep natural color and luster, local flavor, improve the health performance and the organoleptic quality of vermicelli; And has a hypoglycemic step-down effect; Person in middle and old age and cardio-cerebral diseases patient should eat, and fat, constipation patient should be eaten, and the diabetic should eat.The Indian bread polysaccharide formulation addition should satisfy edible needs of human body day, is not as the criterion but do not have side effects.
The research of modern nutriology shows that eat crude fibre food has 4 big benefits more: the one, can promote enterocinesia, and help health to quicken metabolism, improve gastrointestinal function, can prevent treating constipation, preventing intestinal cancer; The 2nd, improve the blood sugar reaction of formation, reduce postprandial blood sugar content, help the treatment diabetes; The 3rd, reduce the cholesterol level in the blood plasma, prevent and treat hyperlipidemia and angiocardiopathy; The 4th, the control body weight reduces the generation of obesity.
The specific embodiment
Embodiment 1: many paddy crude fibre meals vermicelli, and the weight part ratio of its constitutive material is: high muscle noodle flour 28-32, brown rice 15-20; Buckwheat 7-9, glutinous rice 7-9, corn 7-9; Soya bean 7-9, ginkgo leaf 0.4-0.6, Indian bread polysaccharide formulation 0.5-1.0; Walnut 4-6, radix rehmanniae recen 4-6, seed of Job's tears 7-9 and edible iodized salt 0.6-1.0.
The processing method of many paddy crude fibre meals vermicelli may further comprise the steps:
(1) preliminary treatment: the weight portion by constitutive material takes by weighing each raw material, then with buckwheat, and glutinous rice, corn, soya bean, ginkgo leaf, Indian bread polysaccharide formulation, walnut, the radix rehmanniae recen and the seed of Job's tears are pulverized, and obtain mixed powder;
(2) raw material mixes: the mixed powder of step (1) is added in the high muscle noodle flour of certain part by weight; Behind the premixed 5-10min; The weight part ratio of pressing constitutive material adds brown rice and edible iodized salt; Earlier under the speed of 90-110rpm/min, mix 2-3min, under 120-140rpm/min speed, mix 20-30min again, obtain compound;
(3) wake up face, pressure surface, chopping of the compound of step (2) handled, the face time of waking up is 10-15min;
(4) low temperature and low humidity dried: the humidity of phase I: 85-95 and 30-35 ℃ temperature; The humidity of second stage: 78-85 and 35-40 ℃ temperature; The humidity of phase III: 45-55 and 40-50 ℃ temperature; The humidity of stage: 40-50 and 32-38 ℃ temperature, last tangent plane obtains finished product.
The typical case makes use-case:
Case 1: turn round and look at certain, the man, 49 years old, trade was felt thirsty closely over the past half year; Every day hyperposia, health is become thin gradually, feels very tired out, drowsiness at ordinary times, measures fasting blood-glucose 13.2mmol/l; Blood sugar was 19.1mmol/l in two hours after meal, and with vermicelli diet of the present invention, every day is done appropriate exercise in suggestion, and in edible March, the tired sense of health disappears; It is normal that energy recovers, and after three months, surveys its fasting blood-glucose 7.6 mmol/l, and blood sugar was 9.5mmol/l in 2 hours after meal, lets it continue the bimester of the food to consolidate.
Case 2: Zhang, the man, 43 years old, the patient was one of three high crowds; Give to patients vermicelli of the present invention, the bimester of edible, the 28 days symptoms of taking medicine are some alleviation, and it is normal that energy recovers; After two months, survey its fasting blood-glucose 7.2 mmol/l, blood sugar was 8.5mmol/l in 2 hours after meal, and the suggestion diet is suitable light; Transfer smooth mood, eat vegetable and fruit more, suitably take exercise, outpatient service is followed up a case by regular visits to and is healed after half a year.
Embodiment 2:
Many paddy crude fibre meals vermicelli, the weight part ratio of its constitutive material is:
The preparation method is with embodiment 1, and effect is with example 1.
Claims (5)
1. the meals of paddy crude fibre more than kind vermicelli is characterized in that the weight part ratio of its constitutive material is: high muscle noodle flour 28-32, brown rice 15-20; Buckwheat 7-9, glutinous rice 7-9, corn 7-9; Soya bean 7-9, ginkgo leaf 0.4-0.6, Indian bread polysaccharide formulation 0.5-1.0; Walnut 4-6, radix rehmanniae recen 4-6, seed of Job's tears 7-9 and edible iodized salt 0.6-1.0.
2. many paddy crude fibre meals vermicelli according to claim 1 is characterized in that the weight part ratio of its constitutive material is: high muscle noodle flour 30, brown rice 18, buckwheat 8; Glutinous rice 8, corn 8, soya bean 8, ginkgo leaf 0.5; Indian bread polysaccharide formulation 0.7, walnut 5, radix rehmanniae recen 5, the seed of Job's tears 8 and edible iodized salt 0.8.
3. many paddy crude fibre meals vermicelli according to claim 1 is characterized in that the weight part ratio of its constitutive material is:
4. processing method like claim 1 or 4 described many paddy crude fibre meals vermicelli is characterized in that may further comprise the steps:
(1) preliminary treatment: the weight portion by constitutive material takes by weighing each raw material, then with buckwheat, and glutinous rice, corn, brown rice, soya bean, ginkgo leaf, Indian bread polysaccharide formulation, the walnut and the seed of Job's tears are pulverized, and obtain mixed powder; Radix rehmanniae recen is fried in shallow oil juice;
(2) raw material mixes: the mixed powder of step (1) and radix rehmanniae recen are fried in shallow oil juice add in the high muscle noodle flour; Behind the premixed 5-10min; The weight part ratio of pressing constitutive material adds water and edible iodized salt; Earlier under the speed of 90-110rpm/min, mix 2-3min, under 120-140rpm/min speed, mix 20-30min again, obtain compound;
(3) compound with step (2) carries out pressure surface, chopping is handled;
(4) low temperature drying.
5. the processing method of many paddy crude fibre meals vermicelli as claimed in claim 1 is characterized in that described low temperature drying is meant: the humidity of phase I: 85-95% and 30-35 ℃ temperature; The humidity of second stage: 78-85% and 35-40 ℃ temperature; The humidity of phase III: 45-55% and 40-50 ℃ temperature; The humidity of stage: 40-50% and 32-38 ℃ temperature, last tangent plane obtains finished product.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404787A (en) * | 2013-06-30 | 2013-11-27 | 安徽省凤宝粮油食品（集团）有限公司 | Health care noodle for dental ulcer and preparation method of health care noodle |
| CN103689389A (en) * | 2013-12-10 | 2014-04-02 | 安徽波涛粮油发展有限公司 | Noodle rich in protein and preparation method thereof |
| CN103689400A (en) * | 2013-12-13 | 2014-04-02 | 丁于萍 | Noodle for perfecting audition and preparation method thereof |
| CN103719708A (en) * | 2013-12-10 | 2014-04-16 | 安徽波涛粮油发展有限公司 | Noodle capable of boosting immunity and preparation method thereof |
| CN103783391A (en) * | 2013-08-28 | 2014-05-14 | 安龙县顺华食品有限责任公司 | Lotus root noodles and processing method thereof |
| CN103783392A (en) * | 2013-08-28 | 2014-05-14 | 安龙县顺华食品有限责任公司 | Lotus leaf noodles and processing method thereof |
| CN104055035A (en) * | 2014-06-25 | 2014-09-24 | 湖南补天药业有限公司 | Pachymaran noodles and preparation method thereof |
| CN105639419A (en) * | 2016-01-02 | 2016-06-08 | 陕西德荣健康管理有限公司 | Food capable of reducing blood fat and blood sugar |
| CN112414023A (en) * | 2020-11-24 | 2021-02-26 | 襄阳丰庆源面业股份有限公司 | Medium-temperature high-humidity drying process for noodles |
Citations (3)
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| CN1456076A (en) * | 2003-03-12 | 2003-11-19 | 张彦江 | Alimentative organic balancing food |
| CN101278713A (en) * | 2008-04-30 | 2008-10-08 | 北京奥腾讯达科技有限公司 | Green fine dried noodles with buckwheat |
| CN102389078A (en) * | 2011-09-02 | 2012-03-28 | 简云彬 | Manufacture process of compound grain |
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2012
- 2012-07-25 CN CN2012102601530A patent/CN102813128B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1456076A (en) * | 2003-03-12 | 2003-11-19 | 张彦江 | Alimentative organic balancing food |
| CN101278713A (en) * | 2008-04-30 | 2008-10-08 | 北京奥腾讯达科技有限公司 | Green fine dried noodles with buckwheat |
| CN102389078A (en) * | 2011-09-02 | 2012-03-28 | 简云彬 | Manufacture process of compound grain |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404787A (en) * | 2013-06-30 | 2013-11-27 | 安徽省凤宝粮油食品（集团）有限公司 | Health care noodle for dental ulcer and preparation method of health care noodle |
| CN103783391A (en) * | 2013-08-28 | 2014-05-14 | 安龙县顺华食品有限责任公司 | Lotus root noodles and processing method thereof |
| CN103783392A (en) * | 2013-08-28 | 2014-05-14 | 安龙县顺华食品有限责任公司 | Lotus leaf noodles and processing method thereof |
| CN103783391B (en) * | 2013-08-28 | 2015-07-22 | 安龙县顺华食品有限责任公司 | Lotus root noodles and processing method thereof |
| CN103689389A (en) * | 2013-12-10 | 2014-04-02 | 安徽波涛粮油发展有限公司 | Noodle rich in protein and preparation method thereof |
| CN103719708A (en) * | 2013-12-10 | 2014-04-16 | 安徽波涛粮油发展有限公司 | Noodle capable of boosting immunity and preparation method thereof |
| CN103689400A (en) * | 2013-12-13 | 2014-04-02 | 丁于萍 | Noodle for perfecting audition and preparation method thereof |
| CN104055035A (en) * | 2014-06-25 | 2014-09-24 | 湖南补天药业有限公司 | Pachymaran noodles and preparation method thereof |
| CN105639419A (en) * | 2016-01-02 | 2016-06-08 | 陕西德荣健康管理有限公司 | Food capable of reducing blood fat and blood sugar |
| CN112414023A (en) * | 2020-11-24 | 2021-02-26 | 襄阳丰庆源面业股份有限公司 | Medium-temperature high-humidity drying process for noodles |
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| CN102813128B (en) | 2013-09-11 |
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