CN104642913A - Dietary fiber Tartary buckwheat fine dried noodles for diabetic patients - Google Patents
Dietary fiber Tartary buckwheat fine dried noodles for diabetic patients Download PDFInfo
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- CN104642913A CN104642913A CN201310584407.9A CN201310584407A CN104642913A CN 104642913 A CN104642913 A CN 104642913A CN 201310584407 A CN201310584407 A CN 201310584407A CN 104642913 A CN104642913 A CN 104642913A
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- tartary buckwheat
- dried noodles
- dietary fiber
- fine dried
- buckwheat
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Abstract
The invention discloses dietary fiber Tartary buckwheat fine dried noodles for diabetic patients and particularly provides the dietary fiber Tartary buckwheat fine dried noodles for the diabetic patients. The dietary fiber Tartary buckwheat fine dried noodles comprise following components, by mass: 36.6-39.6% of wheat flour, 2.8-3.2% of wheat dietary fibers, 56-59% of Tartary buckwheat, 0.8-1.2% of edible salt, 0.2-0.4% of xanthan gum and 0.05-0.15% of an alkali. The dietary fiber Tartary buckwheat fine dried noodles are reasonable in formula and are rich in nutrition. During a preparation process, the wheat dietary fibers, which are beneficial to human body, are added. The dietary fiber Tartary buckwheat fine dried noodles are convenient to eat, are rich in nutrition, is a healthy food which can be used not only as staple foods but also as a fast food. The Tartary buckwheat fine dried noodles are higher than 56% in the content of the Tartary buckwheat so that people can eat high-Tartary buckwheat-content foods conveniently. The Tartary buckwheat fine dried noodles are significantly increased in nutrients. By means of ultramicro crushing to the Tartary buckwheat, the fine dried noodles being high in proportion of the Tartary buckwheat is not liable to break so that it is possible to prepare the fine dried noodles being high in the proportion of the Tartary buckwheat.
Description
Technical field
What the present invention relates to is a kind of vermicelli, especially a kind of dietary fiber Tartary buckwheat dried noodles of diabetes patient.
Background technology
Along with the raising of people's living standard, present diabetes and hyperglycemia population are in continuous increase.Duck wheat nature and flavor are bitter, flat, cold, the effect of useful strength, continuous spirit, sharp knowledge, the wide intestines stomach invigorating of sending down abnormally ascending; Be called as " three fall food " and " healthy food of the mankind of 21 century "; It is the ultimate food of diabetes and hyperglycemia population.But duck wheat because have hard shell and mouthfeel bitter, puckery be difficult to normal edible, so never utilized well, noodles be a kind of make simple, instant, nutritious, can staple food again can the healthy food of fast food; But traditional handicraft is added a high proportion of buckwheat powder and caused and cannot roll, easily broken bar, and yield rate is extremely low, the percentage of A-class goods, close to zero, therefore needs the dietary fiber Tartary buckwheat dried noodles developing a kind of diabetes patient badly, to solve above-mentioned Problems existing.
Summary of the invention
The present invention proposes a kind of dietary fiber Tartary buckwheat dried noodles of diabetes patient, overcome deficiency of the prior art and problem, develop a wheat edible fiber Tartary buckwheat dried noodles: with this kind of instant of noodles in good time, nutritious, can staple food again can the healthy food of fast food as carrier, produce the Tartary buckwheat dried noodles of bitter buckwheat content >=56%, make edible more convenient to the bitter buckwheat of height of people, the nutritional labeling of vermicelli is made to obtain significant raising, by doing ultramicro grinding to bitter buckwheat, the a high proportion of buckwheat powder of interpolation is made to cook vermicelli unbroken noodles, tartary buckwheat noodle is at high proportion made from not becoming possibility, bitter buckwheat is made to be convenient to eat with the form of vermicelli, carry, store, thus the dietary function of bitter buckwheat is promoted, technical problem of the present invention is solved by technical scheme below, there is provided a kind of dietary fiber Tartary buckwheat dried noodles of diabetes patient, its component comprises following composition by mass percentage:
Wheat flour 36.6%-39.6%
Buckwheat powder 56%-59%
Wheat edible fiber 2.8%-3.2%
Edible salt 0.8%-1.2%
Xanthans 2 ‰-4 ‰
Alkali 0.5 ‰-1.5 ‰.
Further improvement is: in its component, wheat flour mass percentage content is 39%.
Further improvement is: in its component, wheat dietary fibre amount percentage is 3%.
Further improvement is: in its component, buckwheat powder mass percent is 56.5%.
Further improvement is: in its component, xanthans mass percent is 3 ‰.
Further improvement is: in its component, alkali mass percent is 1 ‰.
The present invention has following technique effect:
The present invention fills a prescription rationally, nutritious; Overcome deficiency of the prior art and problem, develop a wheat edible fiber Tartary buckwheat dried noodles in good time, improve by pulverizing, make bitter buckwheat mouthfeel to the shunt of the buckwheat powder heart and cortex, not bitter not puckery, it is in the process made, add after the useful wheat edible fiber of human body, make the nutritional labeling of buckwheat powder vermicelli obtain significant raising; Instant of the present invention, nutritious, can staple food again can the healthy food of fast food, the buckwheat content in tartary buckwheat noodle is 5-8 times of common vermicelli, bitter buckwheat content >=56%, and with the addition of wheat edible fiber, farthest remain the natural nutrient component of bitter buckwheat; The buckwheat powder of its wheat edible fiber contained and high-load can strengthen stomach and intestine vigor, and the effectively sugared step-down of control is diabetes, the first-selected staple food of Hypertensive Population; Tartary buckwheat noodle boiling process is just the same with common noodles, and noodle soup is yellow green, and noodle soup can be used as bitter buckwheat tea-drinking use, and one side two eats economic benefits and social benefits hypoglycemic; By doing ultramicro grinding to bitter buckwheat, making a high proportion of buckwheat powder of interpolation cook vermicelli unbroken noodles, tartary buckwheat noodle is at high proportion made from not becoming possibility; Make bitter buckwheat be convenient to eat with the form of vermicelli, carry, store, thus the dietary function of bitter buckwheat is promoted, guarantee the stripping of vermicelli simultaneously, make shaping rate reach more than 95%.
Accompanying drawing explanation
[0011] Fig. 1 is the process chart of production of the present invention.
Detailed description of the invention
The preferred embodiments of the present invention are described in detail below in conjunction with accompanying drawing.
Below in conjunction with accompanying drawing, technical scheme of the present invention is described further, but should not be construed as limitation of the present invention: the present invention is a kind of dietary fiber Tartary buckwheat dried noodles of diabetes patient, be specially a kind of dietary fiber Tartary buckwheat dried noodles of diabetes patient, it is characterized in that, its component comprises following composition by mass percentage: wheat flour 36.6%-39.6%, wheat edible fiber 2.8%-3.2%, buckwheat powder 56%-59%, edible salt 0.8%-1.2%, xanthans 2 ‰-4 ‰, alkali 0.5 ‰-1.5 ‰; Wherein preferred component is: (1) flour quality degree is 39%, wheat edible fiber 2.8%-3.2%, buckwheat powder 56%-59%, edible salt 0.8%-1.2%, xanthans 2 ‰-4 ‰, alkali 0.5 ‰-1.5 ‰; (2) wheat flour 36.6%-39.6%, wheat edible fiber 3%, buckwheat powder 56%-59%, edible salt 0.8%-1.2%, xanthans 2 ‰-4 ‰, alkali 0.5 ‰-1.5 ‰; (3) wheat flour 36.6%-39.6%, wheat edible fiber 2.8%-3.2%, buckwheat powder 56.5%, edible salt 0.8%-1.2%, xanthans 2 ‰-4 ‰, alkali 0.5 ‰-1.5 ‰; (4) wheat flour 36.6%-39.6%, wheat edible fiber 2.8%-3.2%, buckwheat powder 56%-59%, edible salt 0.8%-1.2%, xanthans 3 ‰, alkali 0.5 ‰-1.5 ‰; (5) wheat flour 36.6%-39.6%, wheat edible fiber 2.8%-3.2%, buckwheat powder 56%-59%, edible salt 0.8%-1.2%, xanthans 2 ‰-4 ‰, alkali 1 ‰.
In the present invention, the concrete manufacture craft of vermicelli is as follows: buckwheat powder making step, by bitter buckwheat pretreatment: by ultramicro grinding, buckwheat powder fineness is worked into 150-200 orders, skin portion is worked into 120 orders.
To sieve operation, flour supplementary material is screened by 70-100 mesh sieve, prevents foreign matter to be mixed into final products;
Desinsection operation, smashes the worm's ovum disinfesting machine that may exist in flour and ingredient powder, effectively can extend the storage life of vermicelli on shelf;
With powder operation, first add water powder raw material stirred 3-5 minutes, then add buckwheat powder and fully stir 14-18 again
Minute;
Slaking, calendering procedure, enter calendering by with the dough made after slaking in 15-20 minutes, adopts double-deck retrial calendering technology;
Slitting operation, carries out slitting by the dough sheet rolled, make bar shaped control at wide 2.0mm, thick 0.85mm, to ensure vermicelli
Cooking property;
Dry operation, adopt low-temperature moisture preservation seasoning, farthest retain bitter-buckwheat nutritive composition and be not destroyed, guarantee hardship simultaneously
Being in strip of buckwheat vermicelli, makes shaping rate reach more than 95%.
The vermicelli dried well are encapsulated into bag by packaging process, and preferred packaging operation adopts vacuum nitrogen filling method to encapsulate.
Make embodiment 1
By boiled for 800 grams of water, add 100 grams of Tartary buckwheat dried noodles, boil the little fire of 2 minute, turn, keep the slight boiling condition 3-4 minutes of water, Guan Huo, contains face in bowl, adds condiment according to personal like together with soup.The healthy again Tartary buckwheat dried noodles of one bowl of nutrition is fresh to take the dish out of the pot, and residue noodle soup can be cooked tea-drinking and use.One side two is eaten, economic benefits and social benefits dietotherapy.
Beneficial effect of the present invention: the present invention fills a prescription rationally, nutritious; Overcome deficiency of the prior art and problem, develop a wheat edible fiber Tartary buckwheat dried noodles in good time, improve by pulverizing, make bitter buckwheat mouthfeel to the shunt of the buckwheat powder heart and cortex, not bitter not puckery, it is in the process made, add after the useful wheat edible fiber of human body, make the nutritional labeling of buckwheat powder vermicelli obtain significant raising; The present invention be can staple food again can the healthy food of fast food, the buckwheat content in tartary buckwheat noodle is 5-8 times of common vermicelli, bitter buckwheat content >=56%, and with the addition of wheat edible fiber, farthest remains the natural nutrient component of bitter buckwheat; The buckwheat powder of its wheat edible fiber contained and high-load can strengthen stomach and intestine vigor, and the effectively sugared step-down of control is diabetes, the first-selected staple food of Hypertensive Population; Tartary buckwheat noodle boiling process is just the same with common noodles, and noodle soup is yellow green, and noodle soup can be used as bitter buckwheat tea-drinking use, and one side two eats economic benefits and social benefits hypoglycemic; By doing ultramicro grinding to bitter buckwheat, making a high proportion of buckwheat powder of interpolation cook vermicelli unbroken noodles, tartary buckwheat noodle is at high proportion made from not becoming possibility; Make bitter buckwheat be convenient to eat with the form of vermicelli, carry, store, thus the dietary function of bitter buckwheat is promoted, guarantee the stripping of vermicelli simultaneously, make shaping rate reach more than 95%.
By reference to the accompanying drawings embodiments of the present invention are described in detail above, but the invention is not restricted to above-mentioned embodiment, in the ken that art those of ordinary skill possesses, can also make a variety of changes under the prerequisite not departing from present inventive concept.
Claims (6)
1. a dietary fiber Tartary buckwheat dried noodles for diabetes patient, is characterized in that, its component comprises following composition by mass percentage:
Wheat flour 36.6%-39.6%
Buckwheat powder 56%-59%
Wheat edible fiber 2.8%-3.2%
Edible salt 0.8%-1.2%
Xanthans 2 ‰-4 ‰
Alkali 0.5 ‰-1.5 ‰.
2. the dietary fiber Tartary buckwheat dried noodles of a kind of diabetes patient according to claim 1, is characterized in that, in its component, wheat flour mass percentage content is 39%.
3. the dietary fiber Tartary buckwheat dried noodles of a kind of diabetes patient according to claim 1, is characterized in that: in its component, wheat dietary fibre amount percentage is 3%.
4. the dietary fiber Tartary buckwheat dried noodles of a kind of diabetes patient according to claim 1, is characterized in that: in its component, buckwheat powder mass percent is 56.5%.
5. the dietary fiber Tartary buckwheat dried noodles of a kind of diabetes patient according to claim 1, is characterized in that: in its component, xanthans mass percent is 3 ‰.
6. the dietary fiber Tartary buckwheat dried noodles of a kind of diabetes patient according to claim 1, is characterized in that: in its component, alkali mass percent is 1 ‰.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310584407.9A CN104642913A (en) | 2013-11-20 | 2013-11-20 | Dietary fiber Tartary buckwheat fine dried noodles for diabetic patients |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310584407.9A CN104642913A (en) | 2013-11-20 | 2013-11-20 | Dietary fiber Tartary buckwheat fine dried noodles for diabetic patients |
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| CN104642913A true CN104642913A (en) | 2015-05-27 |
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| CN201310584407.9A Pending CN104642913A (en) | 2013-11-20 | 2013-11-20 | Dietary fiber Tartary buckwheat fine dried noodles for diabetic patients |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105520052A (en) * | 2015-12-31 | 2016-04-27 | 江苏大学 | Production method of staple food vermicelli for diabetic population |
| CN106173936A (en) * | 2016-06-28 | 2016-12-07 | 禹州市思源实业有限公司 | Setting stick face that a kind of diabetic is suitable for and preparation method thereof |
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2013
- 2013-11-20 CN CN201310584407.9A patent/CN104642913A/en active Pending
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| CN1299613A (en) * | 2000-12-29 | 2001-06-20 | 谢克华 | Blood sugar reducing food |
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| CN101744173A (en) * | 2009-12-28 | 2010-06-23 | 宜垦(天津)农业制品有限公司 | Taro and buckwheat noodle |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105520052A (en) * | 2015-12-31 | 2016-04-27 | 江苏大学 | Production method of staple food vermicelli for diabetic population |
| CN105520052B (en) * | 2015-12-31 | 2020-02-21 | 江苏大学 | Production method of staple food fine dried noodles for diabetes people |
| CN106173936A (en) * | 2016-06-28 | 2016-12-07 | 禹州市思源实业有限公司 | Setting stick face that a kind of diabetic is suitable for and preparation method thereof |
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Effective date of registration: 20151202 Address after: 212344 Jiangnan Industrial Park, Danyang, Jiangsu Province Applicant after: JIANGSU JIANGNAN SHANGYIDAO TECHNOLOGY CO., LTD. Address before: 212362, Jiangnan Industrial Park, Zhenjiang, Jiangsu, Danyang Applicant before: Jiangsu Shangyidao Science and Technology Co., Ltd. |
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Application publication date: 20150527 |