CN103689375A - Noodle formula suitable for diabetic patients and processing method of the noodle - Google Patents

Noodle formula suitable for diabetic patients and processing method of the noodle Download PDF

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Publication number
CN103689375A
CN103689375A CN201210365763.7A CN201210365763A CN103689375A CN 103689375 A CN103689375 A CN 103689375A CN 201210365763 A CN201210365763 A CN 201210365763A CN 103689375 A CN103689375 A CN 103689375A
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Prior art keywords
noodle
noodles
chickpea
gluten
chick
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CN201210365763.7A
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Inventor
丁长河
韩小存
周林秀
王向向
张慧茹
惠明
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Henan University of Technology
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Henan University of Technology
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Priority to CN201210365763.7A priority Critical patent/CN103689375A/en
Publication of CN103689375A publication Critical patent/CN103689375A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to a staple-food noodle formula suitable for diabetic patients and a processing method of the noodle. Main raw materials of the noodle comprise chickpea powder, gluten powder and wheat flour, wherein the weight of the chickpea powder accounts for over 50% of the total weight of raw materials except water, and the gluten powder and the wheat flour provide mucedin, thus facilitating noodle moulding. The raw materials are weighed, mixed, kneaded to form dough, cooked, rolled, cut, dried, measured, packaged, and the like. The noodle is rich in proteins, crude fat, plant polysaccharides, linolenic acid, linoleic acid, isoflavone and various mineral substances such as calcium, iron, zinc, phosphor, chromium, selenium, etc., and is rich in vitamin C, vitamin B1, vitamin B2, vitamin E, and other nutrients. The content of available carbohydrates in the chickpea is only 36%, and therefore the chickpea belongs to food with low GI value, and the blood sugar rise is small after the diabetic patients eats the chickpea noodle, which is important for postprandial blood sugar control for the diabetic patients.

Description

A kind of applicable diabetes patient's noodle formula and processing method thereof
Technical field
The present invention relates to a kind of noodle formula and processing method that chick-pea is main component of take, these noodles are suitable as diabetes patient's staple food, the invention belongs to processing of farm products and food processing technology field.
Background technology
Diabetes are absolute by insulin or relative hyposecretion and a kind of chronic endocrine metabolism disease that causes, cardinal symptom can be summarized as " three-many-one-little ", i.e. " many foods, many drinks, diuresis ", " losing weight ", the fatal complication such as diabetes also can cause infection, heart change, lose the sight of both eyes, cerebrovascular disease, renal failure, lower limb gangrene; According in September, 2010 Chinese Medical Association's diabetology branch statistics, China's total patient of diabetes patient number reaches more than 9,200 ten thousand, comprises prediabetes total number of persons and reaches more than 1.48 hundred million; World Health Organization's prophesy: the incidence of disease to diabetes in 2025 will turn over 3 times; Under current medical level, simple medication is somewhat expensive not only, and it is larger to control state of an illness difficulty; Dietary therapy is the basic skills for the treatment of diabetes, and its mechanism is effectively to control glucose by keeping on a diet, and then is reduce or delay one of key measure of various diabetic complications.
Xinjiang, China Hotan Prefecture is one of four large long-lived areas, the internationally recognized world; In people from Uygurs diet, conventionally take beef and mutton, dairy produce, high sugared melon and fruit as main, the food intake of so higher fatty acid, high protein, high heat, diabetes and cardiovascular and cerebrovascular disease are suffered from locality but few people; Health organization section of the United Nations finds after examination, because be mixed with chick-pea in their staple food, chick-pea has played the crux effect of balanced diet just, allows them away from diabetes and " three high diseases ", therefore at local chick-pea be otherwise known as " Long life bean "; Chick-pea belongs to high nutrition bean, be rich in the compositions such as multiple quality plant albumen and several amino acids, vitamin, isoflavones, thick dietary fiber and calcium, magnesium, iron, in addition in seed, also contain adenine, choline, inositol, starch, glucose etc., wherein true protein content is up to more than 28%, crude fat 5%, carbohydrate 61%, cellulose 4-6%, chick-pea contains ten several amino acids, and wherein 8 seed amino acids of needed by human all possess, and content is than exceeding in oat more than 2 times; In chick-pea, every hectogram protein is containing 16.0 grams, glutamic acid, 4.6 grams of leucines, 4.5 grams of lysines.
China's traditional medicine shows that chick-pea is remarkable in adjuvant therapy of diabetes, angiocardiopathy, the aspect effect such as enrich blood, replenish the calcium; Chromium is the part of GTF (GTF), in its glycometabolism at body and fat metabolism, plays an important role; Exactly because diabetic's insulin relatively or definitely not enough and cause glycometabolism, fat metabolism, protein metabolism disorder; Chick-pea contains trace element chromium, and it has control, reduces blood sugar, prevents and slow down the effect of the diabetes state of an illness and complication thereof diabetes; Also report lower than Healthy People relevant for diabetic's chromium content all over the world, 3 factors and the coordinative role between them are depended in the adjusting of blood sugar for human body metabolism, these 3 factors are pancreas islet acceptor, glucose tolerance acceptor and insulin; Human body chromium content reduces, and will cause insulin active to reduce, and acceptor quantity reduces, impaired glucose tolerance, thus cause diabetes; Edible chick-pea product can make insulin active and insulin receptor quantity in body all increase, thereby reaches the object of controlling blood sugar, improving diabetic symptom; The chromium element and the polyunsaturated fatty acid that in chick-pea, contain can promote cholesterol metabolic, prevent that lipid from depositing, reduce blood platelet coagulability, preventing thrombosis at liver and arterial wall, prevent the inflammatory reaction of injury of blood vessel face, blood vessel is had to good protective effect, can effectively prevent and slow down diabetic complication; A lot of blood sugar is high, the larger diabetic of fluctuating, and within edible chick-pea product 3 months, blood sugar is all controlled effectively, and its complication has also obtained effective prevention and has slowed down; In view of these functional characteristics of chick-pea, the present invention selects chick-pea as its primary raw material.
Gluten claims again active face strength flour, wheat gluten protein, be the native protein extracting from wheat flour, several amino acids, consist of, protein content is up to 75%～85%, containing 15 necessary seed amino acids of human body, is nutritious plant protein resource; Gluten has the characteristics such as viscosity, elasticity, extensibility, film forming and liposuction.; Gluten is a kind of good flour-dough improver, and addition is unrestricted, still improves the effective ways of phytoprotein content in food simultaneously; On instant noodles, longlife noodles and noodles are produced, add a certain amount of Gluten, can obviously improve the processing characteristicies such as the stretching resistance of goods, counter-bending power and compressive resistance, increase noodles toughness, add and be difficult for broken end man-hour, and resistance to immersion, heat-resisting; Eating mouth feel is smooth, do not stick to one's teeth, strength road, and nutritious.
Wheat flour is the main component of making noodles, and the starch that contains about 70% left and right and about 12% protein, also have the components such as a small amount of grease and mineral matter; In wheat gluten 80% is above is glutenin and alcohol soluble protein, is the main component of mucedin, relevant with the viscoplasticity of dough, in forming dough, plays Main Function; The intensity of mucedin and noodles is closely related with viscoplasticity, is the key component that is formed with certain mechanical strength noodles, very large on the mouthfeel impact of noodles.
In the present invention, the main purpose of adding wheat flour and Gluten is in order to utilize the albumen network structure of mucedin formation noodles wherein, improve protein in chick-pea and can not form the shortcoming of network, thereby improve noodles intensity, viscoplasticity and the mouthfeel that chick-pea is main component; The invention provides that a kind of to take chick-pea, Gluten, wheat flour etc. be primary raw material, be applicable to the noodle formula of diabetes patient; Through the blood sugar test of diabetes big white mouse, result show these noodles on the impact of postprandial blood sugar significantly lower than wheat noodles.
Summary of the invention
The object of the present invention is to provide a kind of diabetes patient's of being applicable to noodle formula, these noodles are to be primary raw material by chick-pea, Gluten, wheat flour, salt and water, add a small amount of dietary alkali and composite phosphate, through the experiment of diabetes big white mouse blood sugar, obtained a kind of noodle product of the diabetes patient's of being suitable as staple food; These noodles are rich in natural plant, eight seed amino acids of needed by human, crude fat, thick dietary fiber, plant function polysaccharide, linoleic acid, the leukotrienes that human body is easy to digest and absorb, and the mineral matter such as iron, zinc, phosphorus, calcium, chromium, selenium, be also rich in vitamin C, Cobastab 1, Cobastab 2with nutrients such as vitamin Es; Chick-pea has the good reputation of " coarse food grain in coarse food grain ", has nourishing, effects such as strengthening body immunity that improves the health, and chick-pea belongs to low GI value food, so chick-pea is particularly suitable for diabetes, high fat of blood and hypertensive patient, eats.
Of the present invention is that a kind of primary raw material is the noodles of olecranon bean powder, Gluten etc., and this noodle formula is: 50-95 kilogram of olecranon bean powder, Gluten 5-18 kilogram, wheat flour 0-50 kilogram, 2 kilograms of salt, 100 grams of dietary alkalis, 200 grams of composite phosphates, 35 kilograms, water; The processing method of these noodles is: load weighted olecranon bean powder, Gluten and wheat flour are put into mixer and add water stirring, dissolve respectively salt, dietary alkali and composite phosphate simultaneously with a small amount of water, after dissolving, in whipping process, add successively; Stir to form after dough, then be finished product after insulation slaking, roll-forming, cutting, dry, metering and packing.
Olecranon bean powder of the present invention is that chick-pea raw material was pulverized 60 mesh sieves and obtained after impurity elimination; Such grinding particle size has been taken into account the mouthfeel of noodles, simultaneously the fine nutritional labelings such as most protein, isoflavones, grease, dietary fiber, minerals and vitamins that retained in chick-pea; In chick-pea, be rich in selenium, iron, chromium, calcium, etc. mineral element from nutrition, made up the nutrient of needed by human, play the effect of enriched noodles health properties.
The Gluten adding in the present invention and wheat flour can make the muscle degree of noodles greatly increase, and especially in Gluten, protein content, up to 75%-80%, makes the nutritive value of noodles increase again when improving sensory of noodles.
Water of the present invention is the water that meets national drinking water standard; Dietary alkali of the present invention is edible sodium carbonate, and food stage composite phosphate formula (mass percent) is: calgon 55% sodium phosphate trimer 29%, sodium pyrophosphate 3%, sodium dihydrogen phosphate 13%; Adding dietary alkali and composite phosphate is mainly manifested in the improving effect of noodles: can improve the pH value of noodles, increase the dissolubility of globulin in olecranon bean powder, increase gluten biceps, reduce starch leachable; Strengthen noodles viscoplasticity, improve the processing characteristics of noodles, be convenient to roll-in and be processed into homogeneous, smooth surface, have the noodles of suitable muscle degree, thereby improve noodles surface smoothness, increase the boiling fastness of noodles, improve mouthfeel and the local flavor of noodles.
Primary raw material in the present invention is olecranon bean powder, because the utilized carbohydrate mass percent (butt) in chick-pea only has 36%, after the chick-pea noodles of diabetes patient and wheat noodles equivalent, edible rear blood sugar amplification significantly reduces, and this is highly beneficial to diabetes patient's health; The noodles that the present invention makes blood sugar amplification after edible reduces, this be also the staple foods such as bread, steamed bun, rice, wheat noodles can not and, thereby be suitable as diabetes patient's staple food.
The noodles that the present invention makes to the experiment of diabetes big white mouse reducing postprandial blood glucose are: SD big white mouse is purchased from Beijing Vital River Experimental Animals Technology Co., Ltd., adopt streptozotocin mycin (STZ) induction diabetes rat model (Hao Ying, Chai Ruihua etc. improvement Streptozotocin (STZ) induction rat diabetes model and method for breeding [J] thereof. Chinese traditional Chinese medicine academic periodical, 2008, (4): 784-785); Then according to big white mouse body weight, the various formula noodles that employing the inventive method of the different amounts of feeding are made; Before the meal, dock when 30min, 60min, 120min, 180min and get blood after the meal, adopt Roche vigor type blood glucose meter and test paper to measure blood glucose value; Utilize the trapezoidal integration processing in origin software to obtain area under blood sugar formation curve; Adopt the new summer range test of Deng Kenshi (P<0.05) in SAS9.2 to carry out difference analysis to different noodle formulas; The experimental result obtaining is as table 1.
Noodle formula (mass ratio):
A, wheat flour noodles: wheat flour 100, water 35; B, olecranon bean powder 50, wheat flour 50, water 35;
C, olecranon bean powder 82, Gluten 15, salt 2, dietary alkali 0.1, composite phosphate 0.2, water 35;
D, olecranon bean powder 90, Gluten 10, salt 2, dietary alkali 0.1, composite phosphate 0.2, water 35;
E, olecranon bean powder 95, Gluten 5, salt 2, dietary alkali 0.1, composite phosphate 0.2, water 35;
The comparison of table 1 different formulations noodles to the value added of diabetes big white mouse postprandial blood sugar
Noodle formula Time m-blood glucose value TG-AUC (mmol*h/L) Conspicuousness
a 14.07+6.09 A
b 8.19+2.95 B
c 7.26+4.00 B
d 6.60+5.26 B
e 6.73+4.31 B
Note: data all with mean value+standard deviation represent-, p < 0.05
Can find out, olecranon bean powder mass ratio in the formula except water account for more than 50% noodles to diabetes big white mouse postprandial blood sugar value added all significantly lower than wheat flour noodles data (p < 0.05); Thereby the staple food noodles that obtain according to formula provided by the present invention and processing method are to be applicable to diabetes patient, remarkable to controlling diabetes postprandial blood sugar effect.
The specific embodiment
embodiment mono-
Take respectively 35 kilograms, 50 kilograms of olecranon bean powderes, 5 kilograms of Glutens, 40 kilograms of wheat flours, 2 kilograms of salt, 100 grams of dietary alkalis, 200 grams of composite phosphates and water; Load weighted olecranon bean powder, Gluten and wheat flour are put into mixer and add water stirring, with a small amount of water, dissolve respectively salt, dietary alkali and composite phosphate simultaneously, after dissolving, in whipping process, add successively; Stir to form after dough, then be finished product after insulation slaking, roll-forming, cutting, dry, metering and packing.
 
embodiment bis-
Take respectively 60 kilograms of olecranon bean powderes, 10 kilograms of Glutens, 30 kilograms of wheat flours, 2 kilograms of salt, 100 grams of dietary alkalis, 200 grams of composite phosphates, 35 kilograms, water; Load weighted olecranon bean powder, Gluten are put into mixer and add water stirring, with a small amount of water, dissolve respectively salt, dietary alkali and composite phosphate simultaneously, after dissolving, in whipping process, add successively; Stir to form after dough, then be finished product after insulation slaking, roll-forming, cutting, dry, metering and packing.
 
embodiment tri-
Take respectively 70 kilograms of olecranon bean powderes, 10 kilograms of Glutens, 20 kilograms of wheat flours, 2 kilograms of salt, 100 grams of dietary alkalis, 200 grams of composite phosphates, 35 kilograms, water; Load weighted olecranon bean powder, Gluten and wheat flour are put into mixer and add water stirring, with a small amount of water, dissolve respectively salt, dietary alkali and composite phosphate simultaneously, after dissolving, in whipping process, add successively; Stir to form after dough, then be finished product after insulation slaking, roll-forming, cutting, dry, metering and packing.
 
embodiment tetra-
Take respectively 85 kilograms of olecranon bean powderes, 15 kilograms of Glutens, 2 kilograms of salt, 100 grams of dietary alkalis, 200 grams of composite phosphates, 35 kilograms, water; Load weighted olecranon bean powder, Gluten are put into mixer and add water stirring, with a small amount of water, dissolve respectively salt, dietary alkali and composite phosphate simultaneously, after dissolving, in whipping process, add successively; Stir to form after dough, then be finished product after insulation slaking, roll-forming, cutting, dry, metering and packing.

Claims (3)

1. applicable glycosuria people's noodle formula and a processing method, is characterized in that:
(1) noodle formula is: 50-95 kilogram of olecranon bean powder, Gluten 5-18 kilogram, wheat flour 0-50 kilogram, 2 kilograms of salt, 100 grams of dietary alkalis, 200 grams of composite phosphates, 35 kilograms, water;
(2) noodle processing method is: load weighted olecranon bean powder, Gluten and wheat flour are put into mixer and add water stirring, dissolve respectively load weighted salt, dietary alkali and composite phosphate simultaneously with a small amount of water, after dissolving, in whipping process, add successively;
(3) stir to form after dough, then be finished product after insulation slaking, roll-forming, cutting, dry, metering and packing.
2. olecranon bean powder according to claim 1, is characterized in that chick-pea pulverized 60 mesh sieves.
3. noodle formula according to claim 1, is characterized in that the olecranon bean powder in these chick-pea noodles accounts for the more than 50% of raw material gross mass in addition that dewaters.
CN201210365763.7A 2012-09-27 2012-09-27 Noodle formula suitable for diabetic patients and processing method of the noodle Pending CN103689375A (en)

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Cited By (10)

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CN104305173A (en) * 2014-09-25 2015-01-28 南京中医药大学 Health food for diabetics and preparation method thereof
CN104996909A (en) * 2015-07-22 2015-10-28 山东省农业科学院农产品研究所 Low protein sorghum noodles special for patients suffering diabetes or nephropathy and preparation method of low protein sorghum noodles
CN108208572A (en) * 2018-01-24 2018-06-29 淳安县神农中医药科技有限公司 A kind of diabetes are quenched one's thirst dietotherapy noodles and its manufacture craft
CN109287961A (en) * 2018-11-14 2019-02-01 韶关学院 A kind of auxiliary hyperglycemic crisp chip and preparation method thereof
CN109463621A (en) * 2018-11-19 2019-03-15 李凤 A kind of hypoglycemic coarse cereal powder low in calories and its application
CN111000136A (en) * 2019-12-23 2020-04-14 重庆中面商贸(集团)有限公司 Noodles assisting in reducing blood fat and making method thereof
CN111000137A (en) * 2019-12-23 2020-04-14 重庆中面商贸(集团)有限公司 Nutritional noodles and preparation method thereof
CN111436616A (en) * 2020-04-30 2020-07-24 新绎健康管理有限公司 Composition containing vitamins and minerals
CN114651940A (en) * 2022-04-20 2022-06-24 河南工业大学 Preparation process of premixed flour of frozen and cooked coarse cereal noodles
CN115843969A (en) * 2022-12-14 2023-03-28 南昌大学 Children noodle capable of preventing obesity and improving intestinal microecology and preparation method thereof

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104305173A (en) * 2014-09-25 2015-01-28 南京中医药大学 Health food for diabetics and preparation method thereof
CN104996909A (en) * 2015-07-22 2015-10-28 山东省农业科学院农产品研究所 Low protein sorghum noodles special for patients suffering diabetes or nephropathy and preparation method of low protein sorghum noodles
CN108208572A (en) * 2018-01-24 2018-06-29 淳安县神农中医药科技有限公司 A kind of diabetes are quenched one's thirst dietotherapy noodles and its manufacture craft
CN109287961A (en) * 2018-11-14 2019-02-01 韶关学院 A kind of auxiliary hyperglycemic crisp chip and preparation method thereof
CN109463621A (en) * 2018-11-19 2019-03-15 李凤 A kind of hypoglycemic coarse cereal powder low in calories and its application
CN111000136A (en) * 2019-12-23 2020-04-14 重庆中面商贸(集团)有限公司 Noodles assisting in reducing blood fat and making method thereof
CN111000137A (en) * 2019-12-23 2020-04-14 重庆中面商贸(集团)有限公司 Nutritional noodles and preparation method thereof
CN111436616A (en) * 2020-04-30 2020-07-24 新绎健康管理有限公司 Composition containing vitamins and minerals
CN114651940A (en) * 2022-04-20 2022-06-24 河南工业大学 Preparation process of premixed flour of frozen and cooked coarse cereal noodles
CN115843969A (en) * 2022-12-14 2023-03-28 南昌大学 Children noodle capable of preventing obesity and improving intestinal microecology and preparation method thereof

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