CN105010993B - Low-glycemic face and preparation method thereof - Google Patents
Low-glycemic face and preparation method thereof Download PDFInfo
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- CN105010993B CN105010993B CN201510429745.4A CN201510429745A CN105010993B CN 105010993 B CN105010993 B CN 105010993B CN 201510429745 A CN201510429745 A CN 201510429745A CN 105010993 B CN105010993 B CN 105010993B
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- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims description 8
- 239000004472 Lysine Substances 0.000 claims description 8
- 239000003513 alkali Substances 0.000 claims description 8
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 8
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- 235000021254 resistant starch Nutrition 0.000 description 6
- 238000009835 boiling Methods 0.000 description 5
- 238000007605 air drying Methods 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 229910000403 monosodium phosphate Inorganic materials 0.000 description 4
- 235000019799 monosodium phosphate Nutrition 0.000 description 4
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 4
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- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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 present invention provides a kind of low-glycemic faces, and it includes the effective nutritional ingredients of full paddy, meanwhile, it is rich in the full paddy of blood sugar reducing component by compounding, makes that blood sugar for human body index will not be obviously improved after the noodles are edible.In addition, the present invention also provides the production method in the low-glycemic face, by enzymatic hydrolysis and micronization, the mouthfeel of noodles can be improved, promote the digestion and absorption of nutritional benefit, while the anti-nutritional factors in full paddy can be eliminated；By aging technique, resistance starch content is improved.Low-glycemic face noodles hardness provided by the invention, elasticity, cohesion are suitable with commercially available common liner, and protein digestibility and resistance starch content are above commercially available common liner.
Description
Technical field
The invention belongs to field of food more particularly to a kind of low-glycemic face and preparation method thereof.
Background technique
With social development, high heat food proportion in people's diet is stepped up, so as to cause fat, sugar
It is more prominent to urinate health, the inferior health problems such as disease, cardiovascular disease.Currently, for fat, cardiovascular patient, on the market
Lack corresponding special population food.Noodles are the convenient common staple foods being loved by consumers, but edible rear blood
Sugared index is higher, lacks the staple food type of diabetes patient currently on the market.
Contain some special nutrients in the full paddy such as corn, barley.Corn vitamin content is the 5-10 of rice, wheat
Times, the alcohol soluble protein in corn has effects that treat stomach trouble, beauty and skin care；β-Portugal rich in is poly- in barley and buckwheat
Sugar, having reduces blood glucose, alleviates diabetic symptom and other effects；Contain more isoflavones in buckwheat, there is anti-oxidant, control
The effects of " three high ".Also contain a large amount of dietary cellulosic in full cereal, can not only stimulate enterocinesia, prevent constipation, may be used also
To promote the metabolism of cholesterol, accelerate the discharge of enterogenous endotoxin.In full cereal also containing various trace elements be other meter of class not
It can compare.
Full paddy is although full of nutrition, but institutional framework is close, coarse mouthfeel when eating, and non-digestible, there is also
More anti-nutritional factors.
Chinese patent CN201410716726.5 provides a kind of five-cereal health-care flour and preparation method thereof, is with full paddy
Auxiliary material will be added in flour after corn grinds.Chinese patent CN201410526779.0 provides a kind of suitable diabetes
The low sugar flour and preparation method thereof that people eats is slurried, Drying and cooling is made using corn as raw material through cooked, polishing, finally
Obtained flour has full of nutrition comprehensive, protein content height, the low feature of content of starch.But above-mentioned flour is unfavorable for
Absorption of human body, protein digestibility and resistant starch ratio are lower.
Summary of the invention
The purpose of the present invention is: in view of the deficiencies of the prior art, one kind is provided and includes the effective nutritional ingredient of full paddy, while mouth
Feel excellent, the noodles and preparation method thereof of blood sugar for human body index will not be obviously improved after edible.
In order to achieve the above object, the present invention provides a kind of low-glycemic face, material composition includes:
Major ingredient 1: 100 parts of wheat flour；
Auxiliary material 1: full 20-100 parts of paddy, 1-10 parts of curdlan, 0.5-2 parts of salt, 0.1-0.2 parts of dietary alkali, konjaku essence
1-3 parts of powder；
The full paddy includes the combination of one or more of corn without peeling, barley, oat, buckwheat seed；
0.1-0.5 parts of auxiliary material 2:TG enzyme, 0.01-0.6 parts of lysine, 0.01-0.6 parts of glutamic acid, calcium lactate 0.1-0.5
Part, cellulase, compound protease, a amylase, de- branch amylase are 0.1-0.3 parts each, and 0.2-0.8 parts of composite phosphate, denaturation
1-3 parts of starch.
On the other hand, the present invention provides the production methods in the low-glycemic face comprising following steps:
Step 1 weighs auxiliary material 1 in proportion, through cleaning, immersion, defibrination, curing, obtains curing slurry,
Step 2 is proportionally added into auxiliary material 2 into the curing slurry that step 1 obtains, and through enzymatic hydrolysis, micronization, obtains micro-
Slurry is refined,
Step 3, with face, molding, aging together with the miniaturization slurry that step 2 obtains, is made by major ingredient 1 after adjusting powder
Obtain low-glycemic long-life noodles.
Beneficial effects of the present invention are as follows:
(1) noodles provided by the invention include the effective nutritional ingredient of full paddy, meanwhile, by compounding rich in blood sugar reducing component
Quan Gu makes that blood sugar for human body index will not be obviously improved after the noodles are edible.
(2) by enzymatic hydrolysis and micronization the mouthfeel of noodles can be improved, while can cut down in production method provided by the invention
Anti-nutritional factors in full paddy.
(3) by aging technique, resistance starch content is improved.
(4) low-glycemic face noodles hardness provided by the invention, elasticity, cohesion are suitable with commercially available common liner, and
Protein digestibility and resistant starch ratio are above commercially available common liner.
Specific embodiment
The present invention provides a kind of low-glycemic face, material composition includes:
Major ingredient 1: 100 parts of wheat flour；
Auxiliary material 1: full 20-100 parts of paddy, 15-10 parts of curdlan, 0.5-2 parts of salt, 0.1-0.2 parts of dietary alkali, konjaku essence
1-3 parts of powder；
The full paddy includes the combination of one or more of corn without peeling, barley, oat, buckwheat seed；
0.1-0.5 parts of auxiliary material 2:TG enzyme, 0.01-0.6 parts of lysine, 0.01-0.6 parts of glutamic acid, calcium lactate 0.1-0.5
Part, cellulase, compound protease, alpha amylase, de- branch amylase are 0.1-0.3 parts each, and 0.2-0.8 parts of composite phosphate, denaturation
1-3 parts of starch.
Specifically, the composite phosphate includes the combination of sodium tripolyphosphate and sodium dihydrogen phosphate.
Specifically, the converted starch includes cross-linked hydroxypropylated starch and Phosphation crosslinked starch.
Specifically, the low-glycemic face, material composition are as follows:
Major ingredient 1: 100 parts of wheat flour；
Auxiliary material 1: complete 50 parts of paddy, 5 parts of curdlan, 1 part of salt, 0.15 part of dietary alkali, 2 parts of konjaku powder；
The full paddy includes the combination of one or more of corn without peeling, barley, oat, buckwheat seed；
0.3 part of auxiliary material 2:TG enzyme, 0.3 part of lysine, 0.3 part of glutamic acid, 0.3 part of calcium lactate, cellulase, compound protein
Enzyme, a amylase, de- each 0.2 part, 0.5 part of composite phosphate, 2 parts of converted starch of branch amylase.
On the other hand, the present invention provides the production methods in the low-glycemic face comprising following steps:
Step 1 weighs auxiliary material 1 in proportion, through cleaning, immersion, defibrination, curing, obtains curing slurry,
Step 2 is proportionally added into auxiliary material 2 into the curing slurry that step 1 obtains, and through enzymatic hydrolysis, micronization, obtains micro-
Slurry is refined,
Step 3, with face, molding, aging together with the miniaturization slurry that step 2 obtains, is made by major ingredient 1 after adjusting powder
Obtain low-glycemic long-life noodles.
Specifically, the scale removal process includes: the impurity removed in full paddy, then eluriated with water.
Preferably, the immersion, defibrination, maturing process include the auxiliary material 1 plus 1-3 times of volume of water of every 1 volume, and 30-50 DEG C
Lower immersion 0.5-4h, grinding, boils 10-30min at 100-121 DEG C, is cooled to 40~60 DEG C, obtains curing slurry.
Preferably, the enzymolysis process includes auxiliary material 2 being added in the curing slurry, in 40-60 DEG C of heat preservation 0.1-
1.5h obtains enzymatic hydrolysis slurry then at 90-110 DEG C or so enzyme deactivation 10-30min.
Preferably, the micronization process includes grinding the enzymatic hydrolysis slurry, crosses 120 meshes, obtains fine material
Slurry.Specifically, the grinding carries out in fiberizer, the grinding material of fiberizer is multicomponent alloy steel, and sand number is 60#-320#,
Revolving speed 2000-3000r/min, disk spacing are 0.2-0.5mm, grind 0.2-5min repeatedly.
Preferably, the tune powder process includes being uniformly mixed, obtaining by 100 parts and 2~5 parts of Gluten of high gluten wheat flour
Mixed powder.Specifically, the high gluten wheat flour is wheat flour of the wet gluten value 35% or more.
In front on the basis of two kinds of preferred embodiments, described and face, forming process include, by 100 parts of the mixed powder and
Miniaturization slurry is put into dough mixing machine, in 2~5min of 100~150r/min of revolving speed and face, then in 40~60 DEG C, and relative humidity 70
10~30min is stood under~80%, it is relatively wet then in 20~30 DEG C then at 15~30min of 70~80r/min revolving speed and face
Degree 80~95% is lower to stand 25~35min, obtains modulation dough, by modulation dough through calendering formation, obtains long-life noodles.It is further excellent
Choosing, the ageing process includes the long-life noodles being placed in 20-60 DEG C or so standing 0.3-1h, then at 0.05-0.08w/kg
The microwave treatment 5-20min of dosage, " standing-microwave treatment " process are repeated 1-5 times, and it is fresh wet to obtain low-glycemic
Face.
Preferably, the low-glycemic long-life noodles are dry or quick-frozen, low-glycemic is made respectively and air-dries face or low
Glycemic index quick-frozen.It is further preferred that the quick-frozen process includes, by the low-glycemic long-life noodles in -40~-30
Freeze 30~50min at a temperature of DEG C, obtains low-glycemic quick-frozen, the preservation at -15~-20 DEG C.It is further preferred that
The drying steps include that the low-glycemic long-life noodles are carried out in three steps heated-air drying to moisture lower than 14%, are obtained
Low-glycemic air-dries face, and the three steps heated-air drying condition is as follows: 1. prior to relative humidity 80~90%, temperature 60~80
DEG C, dry under 1~3m/s of wind speed, the time is 20~50min；2. then in relative humidity 50~70%, 40~60 DEG C of temperature, wind
Dry under 1~2m/s of speed, the time is 30~100min；3. finally in relative humidity 30~50%, 10~35 DEG C of temperature, wind speed
Dry under 0.5~1m/s, the time is 20~60min.
The present invention is further explained in the light of specific embodiments, but the present invention is not limited to following embodiments.
Embodiment 1:
Firstly, weighing auxiliary material 1 in proportion: 20 parts of corn, 1 part of curdlan, 0.5 part of salt, 0.1 part of dietary alkali, konjaku
It 1 part of fine powder, follows the steps below,
Cleaning: the impurity in corn is removed, then is eluriated 3 times with about 3 times of volume of water.
Immersion, defibrination, curing: the auxiliary material 1 of every 1 volume adds 1 times of volume of water, impregnates 0.5h at 30 DEG C, grinds, in 121 DEG C
Under boil 10min, be cooled to 40 DEG C, obtain curing slurry；
Weigh 0.1 part of auxiliary material 2:TG enzyme in proportion, 0.01 part of lysine, 0.01 part of glutamic acid, 0.1 part of calcium lactate, fiber
Plain enzyme, compound protease, alpha amylase, de- each 0.1 part of branch amylase, sodium tripolyphosphate and each 0.1 part of sodium dihydrogen phosphate, crosslinking
1 part of hydroxypropul starch；
Enzymatic hydrolysis: auxiliary material 2 is added in the curing slurry, is obtained in 40 DEG C of heat preservation 0.1h then at 100 DEG C of enzyme deactivation 10min
Digest slurry；
Micronization: the enzymatic hydrolysis slurry is ground in fiberizer, and the grinding material of fiberizer is multicomponent alloy
Steel, sand number are 60#, and revolving speed 2000r/min, disk spacing is 0.2mm, grinds 1min repeatedly, crosses 120 meshes, obtain miniaturization slurry；
Adjust powder: by wet gluten value be 35% 100 parts of high gluten wheat flour and 2 parts of Gluten be uniformly mixed, obtain mixed powder；
With face, molding: 100 parts of the mixed powder and miniaturization slurry being put into dough mixing machine, in revolving speed 100r/min and face
2min, then in 40 DEG C, relative humidity 70% is lower to stand 10min, then at 70r/min revolving speed and face 15min, then in 20 DEG C,
Relative humidity 80% is lower to stand 25min, obtains modulation dough, by modulation dough through calendering formation, obtains long-life noodles；
Aging: the low-glycemic fresh-wet noodle is placed in 20 DEG C of standing 0.3h, then at the microwave of 0.05w/kg dosage
5min is handled, " standing-microwave treatment " process repeats 1 time, obtains low-glycemic long-life noodles；
It is dry: the low-glycemic long-life noodles being carried out in three steps heated-air drying to moisture lower than 14%, obtain low blood
Sugared index air-dries face, and the three steps heated-air drying condition is as follows: 1. prior to relative humidity 80%, 65 DEG C of temperature, and under wind speed 2m/s
It is dry, time 30min；2. then in relative humidity 50%, temperature 45 C, dry, time 50min under wind speed 1m/s；③
Finally in relative humidity 40%, 30 DEG C of temperature, dry, time 60min under wind speed 0.5m/s.
Respectively to obtained low-glycemic long-life noodles, low-glycemic air-dry face and commercially available common liner hardness,
Elasticity, cohesion, moisture content, glycemic index, water soluble dietary fiber content, protein digestibility, resistant starch ratio into
Row detection, wherein protein digestibility is tested using the method for document [1], obtains result shown in table 1.By noodles and appropriate boiling
Boiling 3min, noodle soup are relatively clarified, no broken strip, slightly have natural grain fragrance through tasting, organoleptic quality is excellent.Its mouthfeel, mechanics are special
Property it is similar to commercially available common liner, and glycemic index be lower than common liner, water soluble dietary fiber content, protein digestibility,
Resistant starch ratio is higher than common liner.
The attribute test result of 1: three kind of noodle of table
Embodiment 2:
Firstly, weighing auxiliary material 1 in proportion: 100 parts of barley, 10 parts of curdlan, 2 parts of salt, 0.2 part of dietary alkali, konjaku
It 3 parts of fine powder, follows the steps below,
Cleaning: the impurity in barley is removed, then is eluriated 3 times with about 3 times of volume of water.
Immersion, defibrination, curing: the auxiliary material 1 of every 1 volume adds 3 times of volume of water, impregnates 4h at 50 DEG C, grinds, at 121 DEG C
30min is boiled, is cooled to 60 DEG C, obtains curing slurry；
Weigh 0.5 part of auxiliary material 2:TG enzyme in proportion, 0.6 part of lysine, 0.6 part of glutamic acid, 0.5 part of calcium lactate, cellulose
Enzyme, compound protease, a amylase, de- each 0.3 part of branch amylase, sodium tripolyphosphate and each 0.4 part of sodium dihydrogen phosphate, phosphate
Change 3 parts of crosslinked starch；
Enzymatic hydrolysis: auxiliary material 2 is added in the curing slurry, is obtained in 60 DEG C of heat preservation 1.5h then at 100 DEG C of enzyme deactivation 30min
Digest slurry；
Micronization: the enzymatic hydrolysis slurry is ground in fiberizer, and the grinding material of fiberizer is multicomponent alloy
Steel, sand number are 320#, and revolving speed 3000r/min, disk spacing is 0.5mm, grinds 3min repeatedly, crosses 120 meshes, obtain fine material
Slurry；
Adjust powder: by wet gluten value be 35% 100 parts of high gluten wheat flour and 5 parts of Gluten be uniformly mixed, obtain mixed powder；
With face, molding: 100 parts of the mixed powder and miniaturization slurry being put into dough mixing machine, in revolving speed 150r/min and face
5min, then in 60 DEG C, relative humidity 80% is lower to stand 30min, then at 80r/min revolving speed and face 30min, then in 30 DEG C,
Relative humidity 95% is lower to stand 35min, obtains modulation dough, by modulation dough through calendering formation, obtains long-life noodles；
Aging: the fresh-wet noodle is placed in 60 DEG C of standing 1h, then at the microwave treatment 20min of 0.08w/kg dosage, institute
It states " standing-microwave treatment " process to be repeated 5 times, obtains low-glycemic long-life noodles；
It is quick-frozen: the low-glycemic long-life noodles being freezed into 40min at a temperature of -30 DEG C, it is quick-frozen to obtain low-glycemic
Face, then at preservation at -15 DEG C.
Respectively to obtained low-glycemic long-life noodles, low-glycemic air-dry face and commercially available common liner hardness,
Elasticity, cohesion, moisture content, glycemic index, water soluble dietary fiber content, protein digestibility, resistant starch ratio into
Row detection, wherein protein digestibility is tested using the method for document [1], obtains result shown in table 2.By noodles and appropriate boiling
Boiling 3min, noodle soup are relatively clarified, no broken strip, slightly have natural grain fragrance through tasting, organoleptic quality is excellent.Its mouthfeel, mechanics are special
Property it is similar to commercially available common liner, and glycemic index be lower than common liner, water soluble dietary fiber content, protein digestibility,
Resistant starch ratio is higher than common liner.
Table 2: the attribute test result of high low-glycemic long-life noodles and quick-frozen
Embodiment 3:
The present embodiment is substantially the same manner as Example 1, the difference is that, the low-glycemic face, material composition
It is as follows:
Major ingredient 1: 100 parts of wheat flour；
Auxiliary material 1: complete 50 parts of paddy, 5 parts of curdlan, 1 part of salt, 0.15 part of dietary alkali, 2 parts of konjaku powder；
The full paddy includes the combination of one or more of corn without peeling, barley, oat, buckwheat seed；
0.3 part of auxiliary material 2:TG enzyme, 0.3 part of lysine, 0.3 part of glutamic acid, 0.3 part of calcium lactate, cellulase, compound protein
Enzyme, a amylase, de- each 0.2 part of branch amylase, sodium tripolyphosphate and each 0.25 part of sodium dihydrogen phosphate, cross-linked hydroxypropylated starch 2
Part.
Bibliography:
[1] Su Yuting, Yin Tao, Zhao Si bright *, Li Jiang great waves boiling mode and rice variety are to rice protein digestibility characteristic
Influence [J] Food Science, 2014,35 (3): 101-105.
Claims (7)
1. a kind of low-glycemic face, material composition include:
Major ingredient 1: 100 parts of wheat flour；
Auxiliary material 1: full 20-100 parts of paddy, 1-10 parts of curdlan, 0.5-2 parts of salt, 0.1-0.2 parts of dietary alkali, konjaku powder 1-3
Part；
The full paddy includes the combination of one or more of corn without peeling, barley, oat, buckwheat seed；
0.1-0.5 parts of auxiliary material 2:TG enzyme, it is 0.01-0.6 parts of lysine, 0.01-0.6 parts of glutamic acid, 0.1-0.5 parts of calcium lactate, fine
It is 0.1-0.3 parts each to tie up plain enzyme, compound protease, a amylase, de- branch amylase, 0.2-0.8 parts of composite phosphate, converted starch
1-3 parts；
The production method in the low-glycemic face comprising following steps:
Step 1 weighs auxiliary material 1 in proportion, through cleaning, immersion, defibrination, curing, obtains curing slurry,
Step 2 is proportionally added into auxiliary material 2 into the curing slurry that step 1 obtains, and through enzymatic hydrolysis, micronization, is miniaturize
Slurry,
Step 3, with face, molding, aging together with the miniaturization slurry that step 2 obtains, is made low by major ingredient 1 after adjusting powder
Glycemic index long-life noodles；
The enzymolysis process includes, and auxiliary material 2 is added into the slurry that curing obtains, in 40-60 DEG C of heat preservation 0.1-1.5h, then at
90-110 DEG C of enzyme deactivation 10-30min obtains enzymatic hydrolysis slurry；
The micronization process includes that the slurry for obtaining enzymatic hydrolysis is ground, and crosses 120 meshes, obtains miniaturization slurry, the grinding
It is carried out in fiberizer, the grinding material of fiberizer is multicomponent alloy steel, and sand number is 60#-320#, revolving speed 2000-3000r/
Min, disk spacing are 0.2-0.5mm, grind 0.2-5min repeatedly.
2. low-glycemic face as described in claim 1, material composition are as follows:
Major ingredient 1: 100 parts of wheat flour；
Auxiliary material 1: complete 50 parts of paddy, 5 parts of curdlan, 1 part of salt, 0.15 part of dietary alkali, 2 parts of konjaku powder；
The full paddy includes the combination of one or more of corn without peeling, barley, oat, buckwheat seed；
0.3 part of auxiliary material 2:TG enzyme, 0.3 part of lysine, 0.3 part of glutamic acid, 0.3 part of calcium lactate, cellulase, compound protease, a
Amylase, de- each 0.2 part, 0.5 part of composite phosphate, 2 parts of converted starch of branch amylase.
3. the production method in low-glycemic face as described in claim 1 comprising following steps:
Step 1 weighs auxiliary material 1 in proportion, through cleaning, immersion, defibrination, curing, obtains curing slurry,
Step 2 is proportionally added into auxiliary material 2 into the curing slurry that step 1 obtains, and through enzymatic hydrolysis, micronization, is miniaturize
Slurry,
Step 3, with face, molding, aging together with the miniaturization slurry that step 2 obtains, is made low by major ingredient 1 after adjusting powder
Glycemic index long-life noodles；
The enzymolysis process includes, and auxiliary material 2 is added into the slurry that curing obtains, in 40-60 DEG C of heat preservation 0.1-1.5h, then at
90-110 DEG C of enzyme deactivation 10-30min obtains enzymatic hydrolysis slurry；
The micronization process includes that the slurry for obtaining enzymatic hydrolysis is ground, and crosses 120 meshes, obtains miniaturization slurry, the grinding
It is carried out in fiberizer, the grinding material of fiberizer is multicomponent alloy steel, and sand number is 60#-320#, revolving speed 2000-3000r/
Min, disk spacing are 0.2-0.5mm, grind 0.2-5min repeatedly.
4. the production method in low-glycemic face as claimed in claim 3, it is characterised in that: the low-glycemic is fresh wet
Face is dry or quick-frozen, and low-glycemic is made respectively and air-dries face or low-glycemic quick-frozen.
5. the production method in low-glycemic face as claimed in claim 3, it is characterised in that: the immersion, cured defibrination
Journey includes the auxiliary material 1 plus 1-3 times of volume of water of every 1 volume, impregnates 0.5-4h at 30-50 DEG C, grinds, boil at 100-121 DEG C
10-30min is cooled to 40~60 DEG C, obtains curing slurry.
6. the production method in low-glycemic face as claimed in claim 3, it is characterised in that: described and face, forming process packet
It includes, 100 parts of mixed powder for adjusting powder step to obtain and miniaturization slurry is put into dough mixing machine, in 100~150r/min of revolving speed and face 2
~5min, then in 40~60 DEG C, relative humidity 70~80% is lower to stand 10~30min, then at 70~80r/min revolving speed and face
15~30min, then in 20~30 DEG C, relative humidity 80~95% is lower to stand 25~35min, modulation dough is obtained, by the face of modulating
Group obtains long-life noodles through calendering formation.
7. the production method in low-glycemic face as claimed in claim 6, it is characterised in that: the ageing process includes inciting somebody to action
The fresh-wet noodle is placed in 20-60 DEG C of standing 0.3-1h, described then at the microwave treatment 5-20min of 0.05-0.08w/kg dosage
" standing-microwave treatment " process is repeated 1-5 times, obtains low-glycemic long-life noodles.
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| EP3632219A4 (en) * | 2017-05-23 | 2021-03-03 | Nisshin Foods Inc. | Low-carbohydrate noodle mix |
| CN107373343A (en) * | 2017-08-31 | 2017-11-24 | 江南大学 | A kind of high nutrition digestion type buckwheat and preparation method thereof slowly |
| CN108283266B (en) * | 2018-04-02 | 2022-02-15 | 海南医学院 | Jackfruit nutritional noodles |
| CN108634293B (en) * | 2018-05-16 | 2021-09-03 | 河南中大恒源生物科技股份有限公司 | Modified konjac glucomannan, colloidal composition, preparation method and application thereof |
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| CN102232400A (en) * | 2010-12-02 | 2011-11-09 | 史百鸣 | Method for preparing raw wet flour products |
| CN102524670A (en) * | 2012-03-05 | 2012-07-04 | 安徽燕之坊食品有限公司 | Method for processing whole-grain noodles |
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| CN102232400A (en) * | 2010-12-02 | 2011-11-09 | 史百鸣 | Method for preparing raw wet flour products |
| CN102524670A (en) * | 2012-03-05 | 2012-07-04 | 安徽燕之坊食品有限公司 | Method for processing whole-grain noodles |
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