CN102813128B - 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 PDF

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Publication number
CN102813128B
CN102813128B CN2012102601530A CN201210260153A CN102813128B CN 102813128 B CN102813128 B CN 102813128B CN 2012102601530 A CN2012102601530 A CN 2012102601530A CN 201210260153 A CN201210260153 A CN 201210260153A CN 102813128 B CN102813128 B CN 102813128B
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parts
fine dried
dried noodle
vermicelli
cereal
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CN102813128A (en
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于兴俊
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于兴俊
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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 ofginkgo 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

A kind of many paddy crude fibre meals vermicelli and processing method thereof
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 all based on flour, 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 are along with the raising of people's living standard, 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 may cause unsafe factor to produce.
Summary of the invention
In order to alleviate the deficiencies in the prior art and defective, 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 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, 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) compound of step (2) is waken up face, pressure surface, chopping handled, and the face time of waking up is 10-15min;
(4) low temperature and low humidity is dry handles: 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 quadravalence section: 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 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.
Studies show that of modern nutriology, eat crude fibre food has 4 big benefits more: the one, can promote enterocinesia, help health to accelerate 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, 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, 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) compound of step (2) is waken up face, pressure surface, chopping handled, and the face time of waking up is 10-15min;
(4) low temperature and low humidity is dry handles: 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 quadravalence section: 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, man, 49 years old, trade, feel thirsty closely over the past half year, every day hyperposia, health is become thin gradually, feels very tired out at ordinary times, drowsiness, measure fasting blood-glucose 13.2mmol/l, blood sugar was 19.1mmol/l in two hours after meal, with vermicelli diet of the present invention, every day is done appropriate exercise in suggestion, eats March, the tired sense of health disappears, and it is normal that energy recovers, after three months, survey its fasting blood-glucose 7.6 mmol/l, blood sugar was 9.5mmol/l in 2 hours after meal, allowed it continue the bimester of the food to consolidate.
Case 2: Zhang, man, 43 years old, the patient is one of three high crowds, gives 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 (4)

1. the meals of paddy crude fibre more than kind vermicelli, the weight part ratio that it is characterized in that 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. the processing method of many paddy crude fibre meals vermicelli as claimed in claim 1 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, 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 90-110r/min, mix 2-3min, under 120-140r/min speed, mix 20-30min again, obtain compound;
(3) compound with step (2) carries out pressure surface, chopping is handled;
(4) low temperature drying.
4. the processing method of many paddy crude fibre meals vermicelli as claimed in claim 3 is characterized in that described low temperature drying refers to: 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 quadravalence section: 40-50% and 32-38 ℃ temperature, last tangent plane obtains finished product.
CN2012102601530A 2012-07-25 2012-07-25 Multi-cereal crude fiber dietary fine dried noodle and processing method thereof Expired - Fee Related CN102813128B (en)

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Families Citing this family (8)

* Cited by examiner, † Cited by third party
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
CN103783392B (en) * 2013-08-28 2016-03-02 安龙县顺华食品有限责任公司 A kind of 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
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
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
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

Citations (3)

* Cited by examiner, † Cited by third party
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

Patent Citations (3)

* Cited by examiner, † Cited by third party
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

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