CN106261616A - A kind of hypoglycemia patient rye (Secale cereale L.) instant noodles and preparation method thereof - Google Patents
A kind of hypoglycemia patient rye (Secale cereale L.) instant noodles and preparation method thereof Download PDFInfo
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- CN106261616A CN106261616A CN201610646763.2A CN201610646763A CN106261616A CN 106261616 A CN106261616 A CN 106261616A CN 201610646763 A CN201610646763 A CN 201610646763A CN 106261616 A CN106261616 A CN 106261616A
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- rye
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- secale cereale
- hypoglycemia patient
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Classifications
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- 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
Landscapes
- Noodles (AREA)
Abstract
The invention discloses a kind of hypoglycemia patient rye (Secale cereale L.) instant noodles, be made up of the material of following weight percentage: the wheat flour of 65% 75%, 10% 20% rye meals, the analysis for soybean powder of 5% 6%, the dietary fiber of 4% 4.5%, the Rhizoma amorphophalli powder of 1.5% 2%, 1% 1.5% Fagopyrum esculentum Moench powder, 0.5% 1% Fructus Lycii powder, 0.5% 1% Rhizoma Dioscoreae powders, 0.5% 1% Semen Nelumbinis powders, 0.5% 1% Bulbus Lilii powder.This rye (Secale cereale L.) instant noodles are because selecting low GI food materials, add the nutrition accessories such as protein, dietary fiber and mineral, eating mouth feel is good, it is high microsteping, low-fat health food, and the beneficially growth of intestinal beneficial bacterium, food can be delayed at gastrointestinal digestion rate, increase satiety, post-prandial glycemia can be delayed to a certain extent to rise rapidly；It is suitable for high sugar personage, diabetics and requires the crowd of hypoglycemia patient food.The invention also discloses the preparation method of this hypoglycemia patient rye (Secale cereale L.) instant noodles.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of hypoglycemia patient rye (Secale cereale L.) instant noodles and preparation method thereof.
Background technology
Along with economic develops rapidly, the change of people's dietary habit and the minimizing of displacement, cause relevant to obesity
Disease occur in advance.The nationwide diabetes survey carried out for 9.87 ten thousand adults of China for 2010 shows
Showing, China's diabetes number reaches 1.14 hundred million, accounts for the 11.6% of Chinese adult population.Diabetes association of China president's Xiang Hong fourth was once
Speech represents, China increases 15000 diabeticss average every day newly, increases by 600 people, increase by 10 per minute the most per hour
People, the trend of this quick growth will not reverse at short notice.Therefore exploitation is suitable for diabetes and potential diabetic population
Specific aim food have great importance.
Glucose resultant index refers to that the food containing 50g carbohydrate and considerable amount of glucose are in certain time
In (generally 2 hours), the percent value of internal blood glucose response level, food liter hyperglycemia compared with glucose can be reflected
Speed and ability.Generally the glycemic index of glucose is set to 100；Glucose resultant index less than 55 for low GI
Food, more than 70 for high GI food, 55-70 is middle GI food.
The principle utilizing GI value can instruct diabetics reasonable diet.The food of high GI value, can accelerate blood sugar for human body
Rising, blood glucose rising can cause the secretion of insulin, and the insulin risen sharply promotes adipogenic arch-criminal exactly.Select low GI
Food, it is possible to decrease human insulin secretion, minimizing heat produce and lipogenesis；Therefore diabetics should need not or lack as far as possible
With monosaccharide and disaccharidase class, strict restriction pure confectionery, dessert etc..Secondly, reasonably combined food；When selecting high GI food, can
With low GI food mixed edible of arranging in pairs or groups, the GI value such as thick miscellaneous grain crops is relatively low, but palatability is poor, and flour and rice GI value is higher, and thickness grain is taken
Join, both can improve mouthfeel, GI can be reduced again.Furthermore, select processing and the cooking method of science；Grain is at finishing passes
In, not only can lose some nutrients, simultaneously because abrasive grains attenuates, be more conducive to absorb, GI value the most also can increase accordingly.
Summary of the invention
According to above the deficiencies in the prior art, the present invention provides a kind of hypoglycemia patient rye (Secale cereale L.) instant noodles, by discriminating
Selecting low GI food materials, the reasonably combined and processing method of the science of selection, solve the collocation of thickness grain unreasonable, palatability is poor
A difficult problem, has and beneficially absorbs, and reduces heat and produces and adipogenic effect.
In order to solve above-mentioned technical problem, the technical solution used in the present invention is:
A kind of hypoglycemia patient rye (Secale cereale L.) instant noodles, it is characterised in that be made up of the material of following weight percentage:
The wheat flour of 65%-75%, 10%-20% rye meal, the analysis for soybean powder of 5%-6%, the dietary fiber of 4%-4.5%, 1.5%-
The Rhizoma amorphophalli powder of 2%, 1%-1.5% Fagopyrum esculentum Moench powder, 0.5%-1% Fructus Lycii powder, 0.5%-1% Rhizoma Dioscoreae powder, 0.5%-1% Semen Nelumbinis powder,
0.5%-1% Bulbus Lilii powder.
Described analysis for soybean powder, rye meal, Fagopyrum esculentum Moench powder are low GI food.
Hypoglycemia patient rye (Secale cereale L.) instant noodles raw material GI value is as follows:
| Food title | GI |
| Semen Glycines | 42 |
| Rye (Secale cereale L.) | 55 |
| Semen Fagopyri Esculenti | 54 |
Preferably, described dietary fiber is that oligofructose, dextrinosan, inulin, resistant maltodextrin and rye (Secale cereale L.) are fine
One or more in dimension.
The preparation method of described hypoglycemia patient rye (Secale cereale L.) instant noodles, be using above-mentioned each material as raw material by described hundred
Proportion by subtraction content proportioning, through adjusting powder, ripening, calendering, shredding molding, steaming and decocting, quantitatively cut-out, fried and cooling process, then to cold
But the instant noodles after carry out packing.
Described hypoglycemia patient rye (Secale cereale L.) instant noodles, concretely comprise the following steps:
Step one: preprocessing raw material and auxiliary material: above-mentioned each material is carried out proportioning also as raw material according to described degree
Mix homogeneously；
Step 2: adjust powder: the raw material after proportioning adds water, and amount of water is the 31%-35% of raw material gross weight, then controls
To dough moisture be not less than 31%, add coolant-temperature gage and control at 25-35 DEG C, the dough-making powder time is 15 minutes；Ripening: at aging machine
Inside carrying out ripening, curing temperature is 25 DEG C, and the time controls at 10-20 minute, makes the abundant imbibition of protein, obtains ripe powder；
Step 3: calendering: the ripe powder after ripening preliminarily forms wearing of uniform gluten network structure by tabletting；
Step 4: shredding molding: wear at a high speed by a pair rotor, be cut into bar, be sent to forming net by molding device
On band；Owing to cutting knife speed is big, forming net tape speed is little, and both speed official post noodles form wave-like；
Step 5: steaming and decocting: control noodle feeder temperature is between 60-70 DEG C, and outlet temperature, between 95-100 DEG C, passes through steamed
Boil 60-90s noodles heating to be cooked, make starch gelatinization degree reach more than 80%；
Step 6: quantitatively cut off: size is quantitatively cut off as requested；
Step 7: fried: the face block of cut-out puts into fried box, is the oil groove of 140-150 DEG C by temperature, fried 70-
80s, the water rapid vaporization in the block of face, noodles are formed cellular structure, the further gelatinizing of starch；.
Step 8: air-cooled, packaging: be all around cooled to room temperature with four groups of fans, packaging.
Because the flour cake temperature just having gone out deep fryer is too high, can calcination packaging film and soup stock, and hot packing facilitate face
Create conditions easily to the survival and reproduction of microorganism, making instant noodles go bad, packing again so being allowed to be cooled to room temperature.
Rye (Secale cereale L.) is being rich in nutrition, starch-containing, fatty and protein, vitamin B and phosphorus, potassium etc..Rye protein matter content is about
About 17%, its composition amino acid content is generally higher than common wheat, and wherein phenylalanine is approximately common wheat more than 6 times, color ammonia
Acid content is more approximately 15 times of common wheat.Rye (Secale cereale L.) content of mineral substances is the abundantest, and generally higher than common wheat, calcium content
Being 4 times of common wheat, ferrum is its 12 times, its 15 times especially of magnesium, the most also rich in selenium element and I, therefore rye (Secale cereale L.) also by
It is referred to as replenish the calcium wheat, enrich blood wheat and selenium-rich wheat etc.；And speed that rye (Secale cereale L.) is decomposed in human body is slower, it is only necessary to less insulin
Just can keep the balance of blood of human body, the most often eat rye (Secale cereale L.) class corn and can reach to prevent the purpose of diabetes.
Analysis for soybean powder is easy to digest, thus soybean protein and stigmasterol can more preferably be absorbed；Analysis for soybean powder possibly together with calcium, magnesium, potassium,
The mineral such as phosphorus, ferrum；Its soybean protein and stigmasterol can improve and reduce blood fat and cholesterol significantly, thus reduce and suffer from the heart
The probability of angiopathy.
Containing abundant lysine composition in buckwheat protein, the trace element such as ferrum, manganese, zinc enriches than general corn, and
And containing abundant dietary fiber, be typically refine rice 10 times, so Semen Fagopyri Esculenti has good nutrition health-care functions.Semen Fagopyri Esculenti contains
Having abundant vitamin E and water soluble dietary fiber, simultaneously possibly together with nicotinic acid and rutin, rutin has reduction human body blood fat and gallbladder solid
Alcohol, vessel softening, protection vision and the effect of prevention cerebrovascular hemorrhage；The nicotinic acid composition that it contains can promote the new old generation of body
Thank, strengthen detoxification ability, also there is expansion thin vessels and reduce the effect of blood cholesterol levels.Semen Fagopyri Esculenti contains abundant magnesium, can promote
Enter human fiber's protein dissolution, distend the blood vessels, anticoagulant block formation, there is the effect of embolism resistance, be also beneficial to reduce
Serum cholesterol.The carbohydrate of Semen Fagopyri Esculenti is mainly starch, because granule is relatively fine, so comparing with other frumentums, has
The feature easily boil, easily digest, being easily worked.Some flavone component in Semen Fagopyri Esculenti also has antibacterial, antiinflammatory, cough-relieving, flat
The effect breathe heavily, eliminated the phlegm.Therefore, Semen Fagopyri Esculenti also has the laudatory title of " antiinflammatory grain ".Additionally these compositions also have the hypoglycemic effect of fall.
Motherland's medical science is thought, Semen Fagopyri Esculenti nature and flavor are sweet flat, has invigorating the spleen and benefiting QI, appetizing wide intestinal, effect of relieving dyspepsia.
Adding the dietary fiber of 4%-4.5% in the present invention, dietary fiber can improve intestinal microenvironment, beneficially intestinal beneficial
The growth of bacterium, can delay food at gastrointestinal digestion rate, increase satiety, post-prandial glycemia therefore can be delayed to rise rapidly.
The dietary fiber such as oligofructose, inulin is alternatively arranged as product of replacing sugar increases product sweetness, promotes eating mouth feel.And numerous research shows
Resistant maltodextrin have high digestion toleration, hypoglycemia patient, low in calories, ready dissolution, low-viscosity, absolute acid stability,
Pressure heat stability, freeze-thaw stability, low browning characteristic and storage stability etc., have regulating intestinal canal rule, and suppression blood glucose is dense
Degree, reduces many beneficial effects such as Serum lipid concentrations, weight losing function and enhancing trace quantity mineral substance element absorption.
The medicine have the advantages that the present invention is theoretical as foundation with low GI value (GI value is below 55) with glycemic index
Based on coarse cereal powder, selecting low GI food materials, add the nutrition accessories such as protein, dietary fiber and mineral, eating mouth feel is good, is
High microsteping, low-fat health food.And the beneficially growth of intestinal beneficial bacterium, can delay food in gastrointestinal digestion speed
Degree, increases satiety, post-prandial glycemia can be delayed to a certain extent to rise rapidly, through investigation: volunteer is this product edible 2
Almost do not change before and after blood sugar test value after hour, do not feel hungry simultaneously；Be suitable for high sugar personage, diabetics and
Require the crowd of hypoglycemia patient food.
Detailed description of the invention
Below by the description to embodiment, the present invention is further detailed explanation, to help people in the art
Member has more complete, accurate and deep understanding to inventive concept, the technical scheme of the present invention.
Embodiment 1
A kind of hypoglycemia patient rye (Secale cereale L.) instant noodles, are made up of the material of following weight percentage: the Semen Tritici aestivi of 70%
Powder, 15% rye meal, the analysis for soybean powder of 5%, the dietary fiber of 4%, the Rhizoma amorphophalli powder of 1.5%, 1.5% Fagopyrum esculentum Moench powder, 0.5% Fructus Lycii
Powder, 0.5% Rhizoma Dioscoreae powder, 1% Semen Nelumbinis powder, 1% Bulbus Lilii powder.Wherein dietary fiber is dextrinosan.
Described hypoglycemia patient rye (Secale cereale L.) instant noodles, comprise the following steps:
Step one: preprocessing raw material and auxiliary material: above-mentioned each material is carried out proportioning also as raw material according to described degree
Mix homogeneously；
Step 2: adjust powder: the raw material after proportioning adds water, and amount of water is the 32% of raw material gross weight, then control obtains
Dough moisture is not less than 31%, adds coolant-temperature gage and controls at 25 DEG C, and the dough-making powder time is 15 minutes；Ripening: carry out in aging machine
Ripening, curing temperature is 25 DEG C, and the time controls, at 15 minutes, to make the abundant imbibition of protein, obtain ripe powder；
Step 3: calendering: the ripe powder after ripening preliminarily forms wearing of uniform gluten network structure by tabletting；
Step 4: shredding molding: wear at a high speed by a pair rotor, be cut into bar, be sent to forming net by molding device
On band；Owing to cutting knife speed is big, forming net tape speed is little, and both speed official post noodles form wave-like；
Step 5: steaming and decocting: control noodle feeder temperature is between 60 DEG C, and outlet temperature, will by vapour cooking 70s between 95 DEG C
Noodles heating cooks, and makes starch gelatinization degree reach more than 80%；
Step 6: quantitatively cut off: size is quantitatively cut off as requested；
Step 7: fried: the face block of cut-out puts into fried box, by the oil groove that temperature is 140 DEG C, fried 80s, in the block of face
Water rapid vaporization, in noodles formed cellular structure, the further gelatinizing of starch；
Step 8: air-cooled, packaging: be all around cooled to room temperature with four groups of fans, packaging.
Embodiment 2
A kind of hypoglycemia patient rye (Secale cereale L.) instant noodles, are made up of the material of following weight percentage: the Semen Tritici aestivi of 67%
Powder, 17% rye meal, the analysis for soybean powder of 5%, the dietary fiber of 4%, the Rhizoma amorphophalli powder of 2%, 1% Fagopyrum esculentum Moench powder, 1% Fructus Lycii powder, 1% mountain
Medicated powder, 1% Semen Nelumbinis powder, 1% Bulbus Lilii powder.Wherein dietary fiber is inulin.
The manufacture method of described hypoglycemia patient rye (Secale cereale L.) instant noodles, comprises the following steps:
Step one: preprocessing raw material and auxiliary material: above-mentioned each material is carried out proportioning also as raw material according to described degree
Mix homogeneously；
Step 2: adjust powder: the raw material after proportioning adds water, and amount of water is the 31% of raw material gross weight, then control obtains
Dough moisture is not less than 31%, adds coolant-temperature gage and controls at 35 DEG C, and the dough-making powder time is 15 minutes；Ripening: carry out in aging machine
Ripening, curing temperature is 25 DEG C, and the time controls, at 20 minutes, to make the abundant imbibition of protein, obtain ripe powder；
Step 3: calendering: the ripe powder after ripening preliminarily forms wearing of uniform gluten network structure by tabletting；
Step 4: shredding molding: wear at a high speed by a pair rotor, be cut into bar, be sent to forming net by molding device
On band；Owing to cutting knife speed is big, forming net tape speed is little, and both speed official post noodles form wave-like；
Step 5: steaming and decocting: control noodle feeder temperature is between 65 DEG C, and outlet temperature, will by vapour cooking 80s between 98 DEG C
Noodles heating cooks, and makes starch gelatinization degree reach more than 80%；
Step 6: quantitatively cut off: size is quantitatively cut off as requested；
Step 7: fried: the face block of cut-out puts into fried box, by the oil groove that temperature is 150 DEG C, fried 80s, in the block of face
Water rapid vaporization, in noodles formed cellular structure, the further gelatinizing of starch；
Step 8: air-cooled, packaging: be all around cooled to room temperature with four groups of fans, packaging.
Embodiment 3
A kind of hypoglycemia patient rye (Secale cereale L.) instant noodles, are made up of the material of following weight percentage: the Semen Tritici aestivi of 73%
Powder, 13% rye meal, the analysis for soybean powder of 5%, the dietary fiber of 4.5%, the Rhizoma amorphophalli powder of 1.5%, 1% Fagopyrum esculentum Moench powder, 0.5% Fructus Lycii
Powder, 0.5% Rhizoma Dioscoreae powder, 0.5% Semen Nelumbinis powder, 0.5% Bulbus Lilii powder.Wherein dietary fiber is resistant maltodextrin.
The manufacture method of described hypoglycemia patient rye (Secale cereale L.) instant noodles, comprises the following steps:
Step one: preprocessing raw material and auxiliary material: above-mentioned each material is carried out proportioning also as raw material according to described degree
Mix homogeneously；
Step 2: adjust powder: the raw material after proportioning adds water, and amount of water is the 33% of raw material gross weight, then control obtains
Dough moisture is not less than 31%, adds coolant-temperature gage and controls at 30 DEG C, and the dough-making powder time is 15 minutes；Ripening: carry out in aging machine
Ripening, curing temperature is 25 DEG C, and the time controls, at 10 minutes, to make the abundant imbibition of protein, obtain ripe powder；
Step 3: calendering: the ripe powder after ripening preliminarily forms wearing of uniform gluten network structure by tabletting；
Step 4: shredding molding: wear at a high speed by a pair rotor, be cut into bar, be sent to forming net by molding device
On band；Owing to cutting knife speed is big, forming net tape speed is little, and both speed official post noodles form wave-like；
Step 5: steaming and decocting: control noodle feeder temperature is between 70 DEG C, and outlet temperature is between 100 DEG C, by vapour cooking 90s
Noodles heating is cooked, makes starch gelatinization degree reach more than 80%；
Step 6: quantitatively cut off: size is quantitatively cut off as requested；
Step 7: fried: the face block of cut-out puts into fried box, by the oil groove that temperature is 145 DEG C, fried 75s, in the block of face
Water rapid vaporization, in noodles formed cellular structure, the further gelatinizing of starch；
Step 8: air-cooled, packaging: be all around cooled to room temperature with four groups of fans, packaging.
Resultant effect is investigated:
The food synthetic Detection results of embodiment 1,2,3 is investigated
Hereinafter choose volunteer totally 90 people, the highest sugar personage 30 people, diabetics 30 people, it is desirable to hypoglycemia generates and refers to
People 30 people of number food, embodiment 1,2,3 is chosen high sugar personage, diabetics respectively, is required hypoglycemia patient food
Each 10 people of people do not eat before with edible two hours after the detection of change of blood sugar value and edible after the inquiry of satiety,
Detection and inquiry result see table:
In sum, before and after the food consumption obtained by the present invention, change of blood sugar is little, increases satiety, and in good taste,
It is high microsteping, low-fat health food, is suitable for high sugar personage, diabetics and requires hypoglycemia patient food
Crowd.
Above-described is the specific embodiment of the present invention, but, the present invention is not limited to the tool in above-mentioned embodiment
Body details, in the technology concept of the present invention, can carry out multiple simple variant to technical scheme, these letters
Monotropic type belongs to protection scope of the present invention.
Claims (5)
1. hypoglycemia patient rye (Secale cereale L.) instant noodles, it is characterised in that be made up of the material of following weight percentage:
The wheat flour of 65%-75%, 10%-20% rye meal, the analysis for soybean powder of 5%-6%, the dietary fiber of 4%-4.5%,
The Rhizoma amorphophalli powder of 1.5%-2%, 1%-1.5% Fagopyrum esculentum Moench powder, 0.5%-1% Fructus Lycii powder, 0.5%-1% Rhizoma Dioscoreae powder, 0.5%-1% lotus
Sub-powder, 0.5%-1% Bulbus Lilii powder.
Hypoglycemia patient rye (Secale cereale L.) instant noodles the most according to claim 1, it is characterised in that: described analysis for soybean powder, rye meal,
Fagopyrum esculentum Moench powder, oatmeal are low GI food.
Hypoglycemia patient rye (Secale cereale L.) instant noodles the most according to claim 1, it is characterised in that: described dietary fiber is oligomeric
One or more in fructose, dextrinosan, inulin, resistant maltodextrin and rye fibre.
4. the preparation method of hypoglycemia patient rye (Secale cereale L.) instant noodles described in any one of claim 1-3, it is characterised in that the party
Method be using above-mentioned each material as raw material by described degree proportioning, through adjust powder, ripening, calendering, shredding molding, steaming and decocting,
Then instant noodles after cooling are packed by quantitatively cut-out, fried and cooling process.
Hypoglycemia patient rye (Secale cereale L.) instant noodles the most according to claim 4, it is characterised in that the concrete steps of described method
For:
Step one: preprocessing raw material and auxiliary material: above-mentioned each material is carried out proportioning as raw material according to described degree and mixes
Uniformly；
Step 2: adjust powder: the raw material after proportioning adds water, and amount of water is the 31%-35% of raw material gross weight, then control obtains
Dough moisture is not less than 31%, adds coolant-temperature gage and controls at 25-35 DEG C, and the dough-making powder time is 15 minutes；Ripening: enter in aging machine
Row ripening, curing temperature is 25 DEG C, and the time controls at 10-20 minute, makes the abundant imbibition of protein, obtains ripe powder；
Step 3: calendering: the ripe powder after ripening preliminarily forms wearing of uniform gluten network structure by tabletting；
Step 4: shredding molding: wear at a high speed by a pair rotor, be cut into bar, be sent on molding guipure by molding device；
Owing to cutting knife speed is big, forming net tape speed is little, and both speed official post noodles form wave-like；
Step 5: steaming and decocting: control noodle feeder temperature is between 60-70 DEG C, and outlet temperature, between 95-100 DEG C, passes through vapour cooking
Noodles heating is cooked by 60-90s, makes starch gelatinization degree reach more than 80%；
Step 6: quantitatively cut off: size is quantitatively cut off as requested；
Step 7: fried: the face block of cut-out puts into fried box, is the oil groove of 140-150 DEG C by temperature, fried 70-80s, face
Water rapid vaporization in block, forms cellular structure, the further gelatinizing of starch in noodles；
Step 8: air-cooled, packaging: be all around cooled to room temperature to blowing with four groups of fans, packaging.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610646763.2A CN106261616A (en) | 2016-08-09 | 2016-08-09 | A kind of hypoglycemia patient rye (Secale cereale L.) instant noodles and preparation method thereof |
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| CN201610646763.2A CN106261616A (en) | 2016-08-09 | 2016-08-09 | A kind of hypoglycemia patient rye (Secale cereale L.) instant noodles and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN106261616A true CN106261616A (en) | 2017-01-04 |
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| CN107319317A (en) * | 2017-08-19 | 2017-11-07 | 安徽乐食品有限公司 | A kind of instant noodles of low sugar control sugar and preparation method thereof |
| CN107334050A (en) * | 2017-08-16 | 2017-11-10 | 吉林市永鹏农副产品开发有限公司 | A kind of low GI values coarse cereal nutritional rice for possessing functions of expelling toxin and preparation method thereof |
| CN108157800A (en) * | 2018-02-09 | 2018-06-15 | 张可池 | A kind of five colors nutrition instant noodles and its processing method |
| CN108576621A (en) * | 2018-03-02 | 2018-09-28 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of hypoglycemia patient potato zheganmian production method |
| CN108719784A (en) * | 2018-05-08 | 2018-11-02 | 南阳师范学院 | A kind of production method of the nutrition fine dried noodles with weight losing function |
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| CN107334050A (en) * | 2017-08-16 | 2017-11-10 | 吉林市永鹏农副产品开发有限公司 | A kind of low GI values coarse cereal nutritional rice for possessing functions of expelling toxin and preparation method thereof |
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| CN108576621A (en) * | 2018-03-02 | 2018-09-28 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of hypoglycemia patient potato zheganmian production method |
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| CN109662253A (en) * | 2018-12-26 | 2019-04-23 | 张利芳 | A kind of noodles and preparation method thereof with food therapy function |
| CN112890094A (en) * | 2021-03-29 | 2021-06-04 | 林双 | Spleen-tonifying wholewheat wheaten food and preparation method thereof |
| CN114431701A (en) * | 2022-02-28 | 2022-05-06 | 广东美的厨房电器制造有限公司 | Flour processing method and device, readable storage medium and cooking equipment |
| CN114431701B (en) * | 2022-02-28 | 2023-06-02 | 广东美的厨房电器制造有限公司 | Flour processing method, flour processing device, readable storage medium and cooking equipment |
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