CN105433250A - Instant noodles capable of lowering blood glucose - Google Patents
Instant noodles capable of lowering blood glucose Download PDFInfo
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- CN105433250A CN105433250A CN201511012876.9A CN201511012876A CN105433250A CN 105433250 A CN105433250 A CN 105433250A CN 201511012876 A CN201511012876 A CN 201511012876A CN 105433250 A CN105433250 A CN 105433250A
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Abstract
The invention discloses instant noodles capable of lowering blood glucose. The instant noodles are prepared from raw materials as follows: wheat flour, Chinese yams, coix seeds, konjac starch, finless eels, spinach, celery, table salt, polysaccharide selenate, edible oil, diced chives, ginger slices, soybean protein, spices, soybean lecithin, rice root polysaccharide, grifola frondosa polysaccharide, five-spice powder, red chili powder and momordica saponin. The instant noodles capable of lowering the blood glucose contain rich raw materials, have comprehensive nutrition and have the healthy green color; various starch, polysaccharides and plant extractants are added, the strength of the noodles can be increased, and the noodles cannot be broken easily during cooking, have clear soup, are not sticky, are smooth, chewy, delicious and elastic, have a strong aroma and rich nutrition, can promote digestion, enhance the healthcare function, lower the blood glucose and blood fat, protect hearts and cerebral vessels as well as intestines and stomachs, enhance immunity and can be eaten by hyperglycemia patients; the instant noodles have inner and outer double-layer packages, are sanitary, healthy and convenient to eat and carry and conform to fast pace of life.
Description
Technical field
The present invention relates to food processing field, specifically, relate to a kind of hypoglycemic instant noodle.
Background technology
The main nutrient composition of noodles has protein, fat, carbohydrate, minerals and vitamins etc.; Noodles are easy to digest and assimilate, and protection stomach, is improved the effects such as anaemia, develop immunitypty, balanced nutrients absorption, hair care hair care.Noodles contain abundant copper, and contribute to hair care hair care, satiety is strong, not fatty, not easily hungry, can reduce appetite, not easily cause fat.
But noodles carbohydrate containing is more, blood sugar of can guaranteeing the quality, hyperglycemic patients should limit edible noodles.For hyperglycemic patients, need one badly and can fall hypoglycemic noodles.Along with the quickening gradually of rhythm of life, people spend the time in culinary art little, ready-to-eat food more and more welcomed by the people.
Summary of the invention
In order to make up the defect of prior art, the object of this invention is to provide a kind of hypoglycemic instant noodle.
A kind of hypoglycemic instant noodle, is made up of the raw material of following weight portion: wheat flour 23 ~ 25, Chinese yam 14 ~ 16, coix seed 14 ~ 16, konjak starch 14 ~ 16, swamp eel 7 ~ 9, spinach 6 ~ 8, celery 6 ~ 8, salt 3 ~ 4, k-selenocarrageenan 1 ~ 2, edible oil 4 ~ 6, chive end 2 ~ 3, ginger splices 1 ~ 2, soybean protein 0.6 ~ 0.8, spice 0.6 ~ 0.8, soybean lecithin 0.5 ~ 0.7, rice root polysaccharide 0.5 ~ 0.7, grifolan 0.5 ~ 0.7, five-spice powder 0.5 ~ 0.7, chilli powder 0.5 ~ 0.7, Momordica charantial 0.3 ~ 0.5.
Described edible oil, is made up of the vegetable oil of following weight portion: corn oil 7 ~ 9, tea oil 3 ~ 5, pumpkin seed oil 2 ~ 4, pine-seed oil 2 ~ 4.
Described spice, is made up of the raw material of following weight portion: anise 16 ~ 18, cloves 15 ~ 17, cassia bark 13 ~ 15, nutmeg 13 ~ 15, tarragon leaf 12 ~ 14, cardamom 12 ~ 14, kaempferia galamga 7 ~ 9, fragrant sand 7 ~ 9, the flower bud of lily magnolia 7 ~ 9, thyme 7 ~ 9.
A preparation method for hypoglycemic instant noodle, concrete comprises the following steps:
(1) vegetable juice preparation: spinach and celery are cleaned, segment, blanching 60 ~ 80 seconds in the hot water of 98 ~ 100 DEG C, takes out, drains, and making beating is crossed 140 ~ 160 mesh sieves, obtained vegetable juice;
(2) coarse food grain preparation: by Chinese yam and coix seed impurity elimination, cleans, and pulverizes, and crosses 100 ~ 120 mesh sieves ,-43 ~-41 DEG C of vacuum freeze dryings, grinding, and particle diameter is 23 ~ 25 μm, obtains Chinese yam and coix seed powder;
(3) swamp eel soup preparation: by swamp eel impurity elimination, clean mucus, segment, long 1.2 ~ 1.6cm, the volume fraction adding swamp eel weight 54 ~ 56% (w/w) is that the white wine of 46 ~ 48% (v/v) pickles 30 ~ 40 minutes, pour into together with white wine in the boiling water of 96 ~ 100 DEG C and boil 13 ~ 15 minutes, take out swamp eel section, clear water is cleaned, swamp eel section is placed in the water of swamp eel weight 5 ~ 6 times amount, add spice, big fire is boiled, add ginger splices and salt, weaken fishy smell, little fiery infusion takes off bone to meat, cross 120 ~ 140 mesh sieves, 41 ~ 43 DEG C of spin concentration to weight are 53 ~ 55% (w/w) of wheat flour weight, remove fishy smell completely, obtain swamp eel soup,
And face (4): keep and face time temperature be 47 ~ 49 DEG C, swamp eel soup is added in wheat flour, make the delicious flavour of noodles own, mix, add Chinese yam, coix seed powder, konjak starch and soybean protein, stir, add vegetable juice, rub to spike, add k-selenocarrageenan, soybean lecithin, rice root polysaccharide, grifolan and Momordica charantial, with face to face group smooth surface, obtain dough;
(5) slaking: dough is placed in aging machine, temperature 23 ~ 24 DEG C, leaves standstill slaking 17 ~ 19 minutes, middling speed extruding 6 ~ 8 minutes, and leave standstill slaking 12 ~ 14 minutes, the moisture of dough is 37 ~ 38% (w/w), obtains cooked dough;
(6) roll slitting: cooked dough is carried out repeatedly compressing tablet and doubling in oodle maker, altogether compressing tablet 7 times, smooth surface, sheet thickness is 0.9 ~ 1.1mm, slitting, and width is 2.8 ~ 3.2mm, obtains wetted surface bar;
(7) steam: coat edible oil on wetted surface bar surface, edible oil use amount is 1/6 of edible oil gross weight, then mixes thoroughly, scatters, be placed in steam and steam 16 ~ 18 minutes, obtain ripe noodles;
(8) frying flavor pack: add in pot by the edible oil of remaining 5/6, be heated to 103 ~ 105 DEG C, add five-spice powder, frying 15 ~ 17 seconds, adds chilli powder, frying 11 ~ 13 seconds, adds chive end, and frying 7 ~ 9 seconds, cools fast, make the fresh perfume (or spice) of condiment, without burning, pack, obtain frying flavor pack;
(9) pack: weighed by ripe noodles, be wrapped inside dress, put into flavor pack, carry out external packing, ultraviolet-sterilization 23 ~ 25 minutes, obtains finished product.
The flavor pack of described step (9), comprises frying flavor pack, mature vinegar bag, salt bag and caraway bag, and weight is 5 ~ 6g/ parcel, time edible, flavor pack added in the desired amount, if desired has soup juice, also can add the boiling water of aequum, adjusts and mixes evenly rear i.e. edible.
Chinese yam: invigorating the spleen, beneficial stomach, aid digestion, nourishing kidney and replenishing pneuma, reduce blood sugar, beneficial will is calmed the nerves, and promotes longevity.
Coix seed: strengthening spleen, tonifying kidney, beauty and skin care, weight-reducing, hypoglycemic, reducing blood lipid, cancer-resisting, prevention cardiovascular and cerebrovascular disease.
Konjak starch: hypoglycemic, reducing blood lipid, hypotensive, beautifying face and moistering lotion, removing toxic substances of promoting blood circulation, cancer-resisting, weight-reducing, prevention cardiovascular and cerebrovascular disease, relaxes bowel.
Swamp eel: nutritive value is very high, clearing heat and detoxicating, cooling blood and relieving pain, detumescence of dispeling the wind, ease constipation is stopped blooding, hypoglycemic, promotes eyesight, enhances metabolism.
Spinach and celery: hypoglycemic, reducing blood lipid, protection cardiovascular and cerebrovascular, blood-enriching face-nourishing, removes toxin, promotes gastrointestinal function, develop immunitypty, beauty and skin care, cancer-resisting, weight-reducing.
K-selenocarrageenan: anticancer, protection liver, prevention cardiovascular and cerebrovascular disease, promotes eyesight, toxin-expelling and face nourishing, anti-oxidant, anti-ageing, develop immunitypty.
Rice root polysaccharide, grifolan and Momordica charantial: be the extraction polysaccharide of plant, can be hypoglycemic, reducing blood lipid, protection cardiovascular and cerebrovascular, the generation of prevention cardiovascular and cerebrovascular disease.
Advantage of the present invention is: the hypoglycemic instant noodle of one provided by the invention, abundant raw material, comprehensive nutrition; Add multiple starch and polysaccharide, can increase noodles intensity, should not break during boiling, not mixed soup, not glutinous tooth, smooth strength road, blood sugar decreasing effect is obvious, maintains blood glucose balance; Add hypoglycemic vegetable juice, give the green of noodles health, abundant nutrition and health care, fragrant taste; Swamp eel Tonga is entered wheat flour carry out and face, local flavor and the intensity of noodles itself can be increased, make noodles delicious, flexible, enable the nutritional labeling of swamp eel fully incorporate noodles, play function, strengthen function of blood sugar reduction; Polysaccharide and albumen powder strengthen the nutrition and health care function of noodles, promote to digest and assimilate, can be hypoglycemic, reducing blood lipid, protection cardiovascular and cerebrovascular, protection stomach, develop immunitypty, and hyperglycemic patients can relievedly eat; Have inside and outside double casing, not containing any additive, hygiene and health, can modulate according to oneself taste, carry and edible aspect, meet allegro pace of life.
Detailed description of the invention
With specific embodiment, the present invention is described below, but is not limitation of the present invention.
Embodiment 1
A kind of hypoglycemic instant noodle, is made up of the raw material of following weight portion: wheat flour 23, Chinese yam 14, coix seed 14, konjak starch 14, swamp eel 7, spinach 6, celery 6, salt 3, k-selenocarrageenan 1, edible oil 4, chive end 2, ginger splices 1, soybean protein 0.6, spice 0.6, soybean lecithin 0.5, rice root polysaccharide 0.5, grifolan 0.5, five-spice powder 0.5, chilli powder 0.5, Momordica charantial 0.3.
Described edible oil, is made up of the vegetable oil of following weight portion: corn oil 7, tea oil 3, pumpkin seed oil 2, pine-seed oil 2.
Described spice, is made up of the raw material of following weight portion: anise 16, cloves 15, cassia bark 13, nutmeg 13, tarragon leaf 12, cardamom 12, kaempferia galamga 7, fragrant sand 7, the flower bud of lily magnolia 7, thyme 7.
A preparation method for hypoglycemic instant noodle, concrete comprises the following steps:
(1) vegetable juice preparation: spinach and celery are cleaned, segment, blanching 60 seconds in the hot water of 98 DEG C, takes out, drains, and making beating is crossed 140 mesh sieves, obtained vegetable juice;
(2) coarse food grain preparation: by Chinese yam and coix seed impurity elimination, cleans, and pulverizes, and crosses 100 mesh sieves ,-43 DEG C of vacuum freeze dryings, grinding, and particle diameter is 23 μm, obtains Chinese yam and coix seed powder;
(3) swamp eel soup preparation: by swamp eel impurity elimination, clean mucus, segment, long 1.2 ~ 1.6cm, the volume fraction adding swamp eel weight 54% (w/w) is that the white wine of 46% (v/v) pickles 30 minutes, pour into together with white wine in the boiling water of 96 DEG C and boil 13 minutes, take out swamp eel section, clear water is cleaned, swamp eel section is placed in the water of swamp eel weight 5 times amount, add spice, big fire is boiled, add ginger splices and salt, weaken fishy smell, little fiery infusion takes off bone to meat, cross 120 mesh sieves, 41 DEG C of spin concentration to weight are 53% (w/w) of wheat flour weight, remove fishy smell completely, obtain swamp eel soup,
And face (4): keep and face time temperature be 47 DEG C, swamp eel soup is added in wheat flour, make the delicious flavour of noodles own, mix, add Chinese yam, coix seed powder, konjak starch and soybean protein, stir, add vegetable juice, rub to spike, add k-selenocarrageenan, soybean lecithin, rice root polysaccharide, grifolan and Momordica charantial, with face to face group smooth surface, obtain dough;
(5) slaking: dough is placed in aging machine, temperature 23 DEG C, leave standstill slaking 17 minutes, middling speed extrudes 6 minutes, and leave standstill slaking 12 minutes, the moisture of dough is 37% (w/w), obtains cooked dough;
(6) roll slitting: cooked dough is carried out repeatedly compressing tablet and doubling in oodle maker, altogether compressing tablet 7 times, smooth surface, sheet thickness is 0.9mm, slitting, and width is 2.8mm, obtains wetted surface bar;
(7) steam: on wetted surface bar, add the edible oil of 1/6, mix thoroughly, noodles are scattered, when steaming, noodles thickness is 0.7cm, be placed in steam and steam 16 minutes, noodles can be made loose, and moisture is moderate, obtains ripe noodles;
(8) frying flavor pack: add in pot by the edible oil of remaining 5/6, be heated to 103 DEG C, add five-spice powder, frying 15 seconds, adds chilli powder, frying 11 seconds, adds chive end, and frying 7 seconds, cools fast, make the fresh perfume (or spice) of condiment, without burning, pack, obtain frying flavor pack;
(9) pack: weighed by ripe noodles, be wrapped inside dress, put into flavor pack, carry out external packing, ultraviolet-sterilization 23 minutes, obtains finished product.
The flavor pack of described step (9), comprises frying flavor pack, mature vinegar bag, salt bag and caraway bag, and weight is 5g/ parcel, time edible, flavor pack added in the desired amount, if desired has soup juice, also can add the boiling water of aequum, adjusts and mixes evenly rear i.e. edible.
Embodiment 2
A kind of hypoglycemic instant noodle, is made up of the raw material of following weight portion: wheat flour 24, Chinese yam 15, coix seed 15, konjak starch 15, swamp eel 8, spinach 7, celery 7, salt 3.5, k-selenocarrageenan 1.5, edible oil 5, chive end 2, ginger splices 1.5, soybean protein 0.7, spice 0.7, soybean lecithin 0.6, rice root polysaccharide 0.6, grifolan 0.6, five-spice powder 0.6, chilli powder 0.6, Momordica charantial 0.4.
Described edible oil, is made up of the vegetable oil of following weight portion: corn oil 8, tea oil 4, pumpkin seed oil 3, pine-seed oil 3.
Described spice, is made up of the raw material of following weight portion: anise 17, cloves 16, cassia bark 14, nutmeg 14, tarragon leaf 13, cardamom 13, kaempferia galamga 8, fragrant sand 8, the flower bud of lily magnolia 8, thyme 8.
A preparation method for hypoglycemic instant noodle, concrete comprises the following steps:
(1) vegetable juice preparation: spinach and celery are cleaned, segment, blanching 70 seconds in the hot water of 99 DEG C, takes out, drains, and making beating is crossed 150 mesh sieves, obtained vegetable juice;
(2) coarse food grain preparation: by Chinese yam and coix seed impurity elimination, cleans, and pulverizes, and crosses 110 mesh sieves ,-42 DEG C of vacuum freeze dryings, grinding, and particle diameter is 24 μm, obtains Chinese yam and coix seed powder;
(3) swamp eel soup preparation: by swamp eel impurity elimination, clean mucus, segment, long 1.2 ~ 1.6cm, the volume fraction adding swamp eel weight 55% (w/w) is that the white wine of 47% (v/v) pickles 35 minutes, pour into together with white wine in the boiling water of 98 DEG C and boil 14 minutes, take out swamp eel section, clear water is cleaned, swamp eel section is placed in the water of swamp eel weight 5.5 times amount, add spice, big fire is boiled, add ginger splices and salt, weaken fishy smell, little fiery infusion takes off bone to meat, cross 130 mesh sieves, 42 DEG C of spin concentration to weight are 54% (w/w) of wheat flour weight, remove fishy smell completely, obtain swamp eel soup,
And face (4): keep and face time temperature be 48 DEG C, swamp eel soup is added in wheat flour, make the delicious flavour of noodles own, mix, add Chinese yam, coix seed powder, konjak starch and soybean protein, stir, add vegetable juice, rub to spike, add k-selenocarrageenan, soybean lecithin, rice root polysaccharide, grifolan and Momordica charantial, with face to face group smooth surface, obtain dough;
(5) slaking: dough is placed in aging machine, temperature 23 DEG C, leave standstill slaking 18 minutes, middling speed extrudes 7 minutes, and leave standstill slaking 13 minutes, the moisture of dough is 37% (w/w), obtains cooked dough;
(6) roll slitting: cooked dough is carried out repeatedly compressing tablet and doubling in oodle maker, altogether compressing tablet 7 times, smooth surface, sheet thickness is 1mm, slitting, and width is 3mm, obtains wetted surface bar;
(7) steam: on wetted surface bar, add the edible oil of 1/6, mix thoroughly, scatter, when steaming, noodles thickness is 0.8cm, be placed in steam and steam 17 minutes, noodles can be made loose, and moisture is moderate, obtains ripe noodles;
(8) frying flavor pack: add in pot by the edible oil of remaining 5/6, be heated to 104 DEG C, add five-spice powder, frying 16 seconds, adds chilli powder, frying 12 seconds, adds chive end, and frying 8 seconds, cools fast, make the fresh perfume (or spice) of condiment, without burning, pack, obtain frying flavor pack;
(9) pack: weighed by ripe noodles, be wrapped inside dress, put into flavor pack, carry out external packing, ultraviolet-sterilization 24 minutes, obtains finished product.
The flavor pack of described step (9), comprises frying flavor pack, mature vinegar bag, salt bag and caraway bag, and weight is 5g/ parcel, time edible, flavor pack added in the desired amount, if desired has soup juice, also can add the boiling water of aequum, adjusts and mixes evenly rear i.e. edible.
Embodiment 3
A kind of hypoglycemic instant noodle, is made up of the raw material of following weight portion: wheat flour 25, Chinese yam 16, coix seed 16, konjak starch 16, swamp eel 9, spinach 8, celery 8, salt 4, k-selenocarrageenan 2, edible oil 6, chive end 3, ginger splices 2, soybean protein 0.8, spice 0.8, soybean lecithin 0.7, rice root polysaccharide 0.7, grifolan 0.7, five-spice powder 0.7, chilli powder 0.7, Momordica charantial 0.5.
Described edible oil, is made up of the vegetable oil of following weight portion: corn oil 9, tea oil 5, pumpkin seed oil 4, pine-seed oil 4.
Described spice, is made up of the raw material of following weight portion: anise 18, cloves 17, cassia bark 15, nutmeg 15, tarragon leaf 14, cardamom 14, kaempferia galamga 9, fragrant sand 9, the flower bud of lily magnolia 9, thyme 9.
A preparation method for hypoglycemic instant noodle, concrete comprises the following steps:
(1) vegetable juice preparation: spinach and celery are cleaned, segment, blanching 80 seconds in the hot water of 100 DEG C, takes out, drains, and making beating is crossed 160 mesh sieves, obtained vegetable juice;
(2) coarse food grain preparation: by Chinese yam and coix seed impurity elimination, cleans, and pulverizes, and crosses 120 mesh sieves ,-41 DEG C of vacuum freeze dryings, grinding, and particle diameter is 25 μm, obtains Chinese yam and coix seed powder;
(3) swamp eel soup preparation: by swamp eel impurity elimination, clean mucus, segment, long 1.2 ~ 1.6cm, the volume fraction adding swamp eel weight 56% (w/w) is that the white wine of 48% (v/v) pickles 40 minutes, pour into together with white wine in the boiling water of 100 DEG C and boil 15 minutes, take out swamp eel section, clear water is cleaned, swamp eel section is placed in the water of swamp eel weight 6 times amount, add spice, big fire is boiled, add ginger splices and salt, weaken fishy smell, little fiery infusion takes off bone to meat, cross 140 mesh sieves, 43 DEG C of spin concentration to weight are 55% (w/w) of wheat flour weight, remove fishy smell completely, obtain swamp eel soup,
And face (4): keep and face time temperature be 49 DEG C, swamp eel soup is added in wheat flour, make the delicious flavour of noodles own, mix, add Chinese yam, coix seed powder, konjak starch and soybean protein, stir, add vegetable juice, rub to spike, add k-selenocarrageenan, soybean lecithin, rice root polysaccharide, grifolan and Momordica charantial, with face to face group smooth surface, obtain dough;
(5) slaking: dough is placed in aging machine, temperature 24 DEG C, leave standstill slaking 19 minutes, middling speed extrudes 8 minutes, and leave standstill slaking 14 minutes, the moisture of dough is 38% (w/w), obtains cooked dough;
(6) roll slitting: cooked dough is carried out repeatedly compressing tablet and doubling in oodle maker, altogether compressing tablet 7 times, smooth surface, sheet thickness is 1.1mm, slitting, and width is 3.2mm, obtains wetted surface bar;
(7) steam: on wetted surface bar, add the edible oil of 1/6, mix thoroughly, scatter, thickness is 0.9cm, be placed in steam and steam 18 minutes, noodles can be made loose, and moisture is moderate, obtains ripe noodles;
(8) frying flavor pack: add in pot by the edible oil of remaining 5/6, be heated to 105 DEG C, add five-spice powder, frying 17 seconds, adds chilli powder, frying 13 seconds, adds chive end, and frying 9 seconds, cools fast, make the fresh perfume (or spice) of condiment, without burning, pack, obtain frying flavor pack;
(9) pack: weighed by ripe noodles, be wrapped inside dress, put into flavor pack, carry out external packing, ultraviolet-sterilization 25 minutes, obtains finished product.
The flavor pack of described step (9), comprises frying flavor pack, mature vinegar bag, salt bag and caraway bag, and weight is 6g/ parcel, time edible, flavor pack added in the desired amount, if desired has soup juice, also can add the boiling water of aequum, adjusts and mixes evenly rear i.e. edible.
Comparative example
Commercially available common noodles.
The main nutrient composition of embodiment and comparative example noodles measures:
Get the embodiment of some and the noodles of comparative example, measure its main nutrient composition, the main nutrient composition measurement result of embodiment and comparative example noodles is in table 1.
Table 1: the main nutrient composition of embodiment and comparative example noodles measures
| Project | Protein/(%) | Dietary fiber/(%) | Selenium/(mg/Kg) |
| Embodiment 1 | 10.2 | 4.5 | 2.7 |
| Embodiment 2 | 10.7 | 4.9 | 3.1 |
| Embodiment 3 | 11.1 | 5.3 | 3.6 |
| Comparative example | 8.3 | 1.6 | 0.4 |
Can find out from table 1, the hypoglycemic instant noodle of embodiment, its protein, dietary fiber and Se content, all apparently higher than comparative example, illustrate that hypoglycemic instant noodle provided by the invention is nutritious.
Embodiment and comparative example noodles strip-breaking rate and boil the detection of loss late:
Strip-breaking rate: get 20 noodles and put into boiling water, keeps the fluidized state of water to boil 4min, chooses gently, calculate ripe noodles strip-breaking rate with bamboo chopsticks.
Ripe strip-breaking rate (%)=sectional strip radical/20 × 100%
Boil loss: survey strip-breaking rate is boiled the noodle soup behind face and puts to room temperature, pour in 500ml volumetric flask, the water of flushing for several times, and proceeds in volumetric flask by distilled water flushing in the lump, is settled to 500ml and mixes.Measure 200ml noodle soup, put into 250ml beaker, after first heating evaporation falls most of noodle soup on electric furnace, then put it into 105 DEG C of baking ovens and dry to constant weight.
Cooking loss rate (%)=2.5M/ ［ G × (1-W) ］ × 100%
In formula: the quality (g) of dry in M-200ml noodle soup;
G-boils the quality (g) of bar above;
W-boils the moisture (%) of bar above.
Get a certain amount of embodiment and comparative example noodles, put into the pot filling 500ml boiling water and boil 4min, immediately noodles are pulled out, be placed in cold water and soak 30s, drain in the twine container that leaks, then blot noodles surface moisture with filter paper, to be measured with preservative film parcel.
Embodiment and comparative example noodles are detected, embodiment and comparative example noodles strip-breaking rate and boil the testing result of loss late in table 2.
Table 2: embodiment and comparative example noodles strip-breaking rate and boil the testing result of loss late
| Project | Strip-breaking rate/(%) | Cooking loss rate/(%) |
| Embodiment 1 | 4.1 | 9.3 |
| Embodiment 2 | 3.5 | 9.1 |
| Embodiment 3 | 3.2 | 8.8 |
| Comparative example | 8.7 | 10.8 |
Can find out from table 2, the hypoglycemic instant noodle of embodiment that its strip-breaking rate and to boil loss late obviously little compared with comparative example illustrates that hypoglycemic instant noodle provided by the invention can keep good integrality after boiling.
The subjective appreciation of embodiment and comparative example noodles:
The Stochastic choice experimenter of 18 ~ 65 years old 40, carries out subjective appreciation to embodiment and comparative example noodles, and gives a mark, and every full marks are 10 points, average.The results of sensory evaluation of embodiment and comparative example noodles is in table 3.
Table 3: the results of sensory evaluation of embodiment and comparative example noodles
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example |
| Color and luster | 9 | 9 | 9 | 6 |
| Apparent state | 9 | 9 | 8 | 7 |
| Palatability | 9 | 9 | 9 | 7 |
| Toughness | 9 | 9 | 9 | 6 |
| Slickness | 9 | 9 | 9 | 8 |
| Food flavor | 9 | 9 | 9 | 7 |
Can find out from table 3, the hypoglycemic instant noodle color and luster of embodiment is light green, bright, smooth, delicious, aromatic flavour, glutinous tooth, and mixed soup is neither too hard, nor too soft, resistance toly chews, and high resilience, obtains liking of consumers in general.
The function of blood sugar reduction of embodiment and comparative example noodles:
Stochastic choice 100 hyperglycaemia small white mouses, are divided into 4 groups at random, often organize 25, measure the initial blood glucose concentration of each group of small white mouse; Embodiment group and comparative example group small white mouse fill with the noodles 2 grams/day of feeding this group, and other condition is identical and suitable, and continuous irrigation feeds the blood sugar concentration measuring each group of small white mouse after 5 weeks, and blood sugar detection is all carried out at the same time of a day in tested front and back.The function of blood sugar reduction of embodiment and comparative example noodles the results are shown in Table 4.
Table 4: the function of blood sugar reduction of the noodles of embodiment and comparative example
| Project | Blood sugar (before tested)/(mmol/L) | Blood sugar (after tested)/(mmol/L) |
| Embodiment 1 | 18.92 | 11.26 |
| Embodiment 2 | 18.83 | 11.19 |
| Embodiment 3 | 19.21 | 11.35 |
| Comparative example | 18.84 | 19.13 |
Can find out from table 4, the hypoglycemic instant noodle of embodiment significantly can reduce the blood sugar concentration of diabetes small white mouse, and tested rear blood sugar concentration is starkly lower than comparative example, illustrates that hypoglycemic instant noodle provided by the invention has obvious function of blood sugar reduction.
Claims (4)
1. a hypoglycemic instant noodle, it is characterized in that, be made up of the raw material of following weight portion: wheat flour 23 ~ 25, Chinese yam 14 ~ 16, coix seed 14 ~ 16, konjak starch 14 ~ 16, swamp eel 7 ~ 9, spinach 6 ~ 8, celery 6 ~ 8, salt 3 ~ 4, k-selenocarrageenan 1 ~ 2, edible oil 4 ~ 6, chive end 2 ~ 3, ginger splices 1 ~ 2, soybean protein 0.6 ~ 0.8, spice 0.6 ~ 0.8, soybean lecithin 0.5 ~ 0.7, rice root polysaccharide 0.5 ~ 0.7, grifolan 0.5 ~ 0.7, five-spice powder 0.5 ~ 0.7, chilli powder 0.5 ~ 0.7, Momordica charantial 0.3 ~ 0.5;
Described spice, is made up of the raw material of following weight portion: anise 16 ~ 18, cloves 15 ~ 17, cassia bark 13 ~ 15, nutmeg 13 ~ 15, tarragon leaf 12 ~ 14, cardamom 12 ~ 14, kaempferia galamga 7 ~ 9, fragrant sand 7 ~ 9, the flower bud of lily magnolia 7 ~ 9, thyme 7 ~ 9.
2. hypoglycemic instant noodle according to claim 1, is characterized in that, described edible oil is made up of the vegetable oil of following weight portion: corn oil 7 ~ 9, tea oil 3 ~ 5, pumpkin seed oil 2 ~ 4, pine-seed oil 2 ~ 4.
3. the preparation method of hypoglycemic instant noodle according to claim 1, is characterized in that, concrete comprises the following steps:
(1) vegetable juice preparation: spinach and celery are cleaned, segment, blanching 60 ~ 80 seconds in the hot water of 98 ~ 100 DEG C, takes out, drains, and making beating is crossed 140 ~ 160 mesh sieves, obtained vegetable juice;
(2) coarse food grain preparation: by Chinese yam and coix seed impurity elimination, cleans, and pulverizes, and crosses 100 ~ 120 mesh sieves ,-43 ~-41 DEG C of vacuum freeze dryings, grinding, and particle diameter is 23 ~ 25 μm, obtains Chinese yam and coix seed powder;
(3) swamp eel soup preparation: by swamp eel impurity elimination, clean mucus, segment, long 1.2 ~ 1.6cm, the volume fraction adding swamp eel weight 54 ~ 56% (w/w) is that the white wine of 46 ~ 48% (v/v) pickles 30 ~ 40 minutes, pour into together with white wine in the boiling water of 96 ~ 100 DEG C and boil 13 ~ 15 minutes, take out swamp eel section, clear water is cleaned, swamp eel section is placed in the water of swamp eel weight 5 ~ 6 times amount, add spice, big fire is boiled, add ginger splices and salt, little fiery infusion takes off bone to meat, cross 120 ~ 140 mesh sieves, 41 ~ 43 DEG C of spin concentration to weight are 53 ~ 55% of wheat flour weight, obtain swamp eel soup,
And face (4): keep and face time temperature be 47 ~ 49 DEG C, swamp eel soup is added in wheat flour, mix, add Chinese yam, coix seed powder, konjak starch and soybean protein, stir, add vegetable juice, rub to spike, add k-selenocarrageenan, soybean lecithin, rice root polysaccharide, grifolan and Momordica charantial, and face to face group smooth surface, obtain dough;
(5) slaking: dough is placed in aging machine, temperature 23 ~ 24 DEG C, leaves standstill slaking 17 ~ 19 minutes, middling speed extruding 6 ~ 8 minutes, and leave standstill slaking 12 ~ 14 minutes, the moisture of dough is 37 ~ 38% (w/w), obtains cooked dough;
(6) roll slitting: cooked dough is carried out repeatedly compressing tablet and doubling in oodle maker, altogether compressing tablet 7 times, smooth surface, sheet thickness is 0.9 ~ 1.1mm, slitting, and width is 2.8 ~ 3.2mm, obtains wetted surface bar;
(7) steam: coat edible oil on wetted surface bar surface, edible oil use amount is 1/6 of edible oil gross weight, then mixes thoroughly, scatters, be placed in steam and steam 16 ~ 18 minutes, obtain ripe noodles;
(8) frying flavor pack: add in pot by the edible oil of remaining 5/6, be heated to 103 ~ 105 DEG C, add five-spice powder, frying 15 ~ 17 seconds, adds chilli powder, and frying 11 ~ 13 seconds, adds chive end, and frying 7 ~ 9 seconds, cools fast, pack, and obtains frying flavor pack;
(9) pack: weighed by ripe noodles, be wrapped inside dress, put into flavor pack, carry out external packing, ultraviolet-sterilization 23 ~ 25 minutes, obtains finished product.
4. the preparation method of hypoglycemic instant noodle according to claim 4, it is characterized in that, the flavor pack of described step (9), comprise frying flavor pack, mature vinegar bag, salt bag and caraway bag, weight is 5 ~ 6g/ parcel, time edible, flavor pack is added in the desired amount, if desired there is soup juice, also can add the boiling water of aequum, adjust and mix evenly rear i.e. edible.
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| CN113287717A (en) * | 2021-06-10 | 2021-08-24 | 北京万莱康营养与健康食品科学技术研究院有限公司 | Low-GI (glycemic index) brewing instant noodles and preparation method thereof |
| CN115176991A (en) * | 2022-06-01 | 2022-10-14 | 刘应奇 | Nutritional meal beneficial to fertilizer control and fat reduction |
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