CN106360331A - Half-dried noodles special for diabetics and making method of half-dried noodles - Google Patents
Half-dried noodles special for diabetics and making method of half-dried noodles Download PDFInfo
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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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention discloses half-dried noodles special for diabetics and a making method of the half-dried noodles. According to the half-dried noodles, wheat flour, tartarian buckwheat flour, common buckwheat flour, wheat bran flour, dietary fiber powder, wheat gluten and the like are used as main materials, and sorbitol fluid, water and the like are used as auxiliary materials. The making method comprises the following steps of premixing the main materials according to a set ratio, and after the main materials are uniformly mixed, performing dynamic ozone circulation fumigation and steaming treatment; then placing the treated materials into a vacuum dough kneading machine, then adding the auxiliary materials and sterile water according to the proportion, and performing vacuum dough kneading; and then sequentially calendering flocculated dough, performing ageing, performing secondary calendering, performing cutting into strips, performing moderate dehydration, and performing tempering. The dietary fiber content of the half-dried noodle products disclosed by the invention is higher than 6%, so that the postprandial blood sugar level of the diabetes can be effectively controlled; and besides, the products are stable in quality, chewy and smooth in mouth feel and long in shelf life, the quality guarantee period of the products at room temperature reaches 3 months, and the quality guarantee period of the products under cold storage environment reaches 6 months.
Description
Technical field
Present invention relates particularly to special semi-dried noodle of a kind of diabetes patient and preparation method thereof, belong to Flour product manufacture field.
Background technology
Diabetes are one of human morbidity's highest chronic diseases.In recent years, being continuously increased and body with energy intake
The minimizing of power activity, the sickness rate of diabetes rises rapidly always.The diabetic population of China, based on ii patients with type Ⅰ DM, accounts for
More than 90%, and city number is apparently higher than rural area number, and diabeticss obesity index is higher, dietary adjustments are to controlling sugar
Urine disease is significant.Therefore, exploitation have Effective Regulation blood glucose function staple food become prevention diabetes important measures it
One.
Radix Et Rhizoma Fagopyri Tatarici is the crop integrating seven major nutrient in cereal crops, compared with common standing grain class corn, does not contain only
More rich protein, mineral, unsaturated fatty acid etc., also contain the multiple biological activities composition such as flavonoid, to chronic disease
Especially diabetes significantly inhibit effect, and this makes the nutrition and health care function of Radix Et Rhizoma Fagopyri Tatarici obtain special attention.In recent years, perhaps
Many researcheres are devoted to developing the food with Semen Fagopyri Esculenti as raw material, as a kind of effective means of prevention diabetes.And noodles
Instant, cheap, consumption wide, be one of topmost staple flour food of China.
Dietary fiber is a kind of polysaccharide that can not be digested, is divided into water solublity and Water insoluble dietary fiber.
Dietary fiber can improve diabetic symptom, reduce the infiltration rate of glucose, so that post-prandial glycemia will not be steeply risen, drop simultaneously
The low demand to insulin, significant to improving diabetes.Abundant insolubility meals are contained fine in bran of Radix Et Rhizoma Fagopyri Tatarici
Dimension, and resistant dextrin and inulin are two kinds of new water soluble dietary fiber, have obvious effect to controlling glycemic index and body weight.
The existing at present report with regard to Fagopyrum esculentum Moench and preparation method thereof, but its production form be confined to fine dried noodles product although
Its shelf life length is easy to circulate, but its mouthfeel is not satisfactory；In addition, multiplex at present sweet buckwheat makes noodle prepared from buckwheat, its regulating and controlling blood sugar
Function and dietary fiber content are relatively low, can not meet particular consumer using Fagopyrum esculentum Moench as the nourishing healthy preventing diabetes staple food
Demand；And bacteria reducing process is not carried out to raw material during Fagopyrum esculentum Moench production, moisture is greatly it is difficult to control the growth of microorganism
Breeding, the shelf-life of impact product.
Content of the invention
Present invention is primarily targeted at providing a kind of special semi-dried noodle of diabetes patient and manufacture method, to overcome existing skill
Deficiency in art.
For realizing aforementioned invention purpose, the technical solution used in the present invention includes:
Embodiments provide a kind of special semi-dried noodle of diabetes patient, it includes major ingredient and adjuvant；Wherein said
Major ingredient includes wheat flour, Radix Et Rhizoma Fagopyri Tatarici powder, sweet buckwheat powder, Testa Tritici powder, food fibre powder and gluten meal etc..
Further, described adjuvant includes D-sorbitol solution, edible salt, propylene glycol, sodium carbonate, potassium carbonate, edible ethanol
With sterilized water etc..
More preferred, described major ingredient includes: 30～70 weight portion wheat flours, 8～55 weight portion Radix Et Rhizoma Fagopyri Tatarici powder, 0.5～8.0
Weight portion sweet buckwheat powder, 4～15 weight portion Testa Tritici powder, 0.5～6.0 weight portion food fibre powder, 2～10 weight portion gluten meals.
More preferred, described adjuvant includes: 0.5～2.0 weight portion edible salt, 1～4 weight portion D-sorbitol solution, 0.1
～0.2 parts by weight of propylene glycol, 0.02～0.20 parts by weight sodium carbonate, 0.02～0.20 pbw of potassium carbonate, 2～5 weight portion foods
With ethanol, 28～35 weight portion sterilized water.
The manufacture method that the embodiment of the present invention additionally provides a kind of special semi-dried noodle of diabetes patient, it comprises the following steps:
(1) by 30～70 weight portion wheat flours, 8～55 weight portion Radix Et Rhizoma Fagopyri Tatarici powder, 0.5～8.0 weight portion sweet buckwheat powder, 4～15
After weight portion Testa Tritici powder, 0.5～6.0 weight portion food fibre powder and 2～10 weight portion gluten meal mix homogeneously, to formed
Mixed material carries out bacteria reducing process, then inputs vacuum dough mixing machine；
(2) take 0.5～2.0 weight portion edible salt, 1～4 weight portion D-sorbitol solution, 0.1～0.2 parts by weight of propylene glycol,
0.02～0.20 parts by weight sodium carbonate, 0.02～0.20 pbw of potassium carbonate, 2～5 weight portion edible ethanols and 28～35 weight
After part sterilized water uniformly mixes, then input described vacuum dough mixing machine；
(3) start vacuum dough mixing machine, under conditions of vacuum is 0.05～0.09mpa, carries out dough-making powder, the dough-making powder time is 6
～10min, prepared face wadding dough；
(4) obtained for step (3) face wadding dough is carried out calendering process and form face band；
(5) the face band ripening 20-40min at room temperature that step (4) is obtained；
(6) after the ripening being obtained step (5), band carries out continuous calendering, is 0.8～2.5mm to face tape thickness, and will
Face band is slitting；
(7) obtained for step (6) noodles are carried out dehydrate and sterilization processing；
(8) noodles after step (7) process are carried out tempering process.
Compared with prior art, the invention has the advantages that
(1) the diabetes patient's special semi-dried noodle stay in grade providing, chewy in taste are smooth, nutritious, shelf life is long.
(2) in the special semi-dried noodle of diabetes patient providing in addition to adding Radix Et Rhizoma Fagopyri Tatarici powder, Testa Tritici powder and meals have been especially added with it
Food fiber powder, is rich in flavone isoreactivity composition in Testa Tritici powder, also contains a large amount of insoluble dietary fibers, and food fibre powder
Middle dietary fiber content may be up to more than 90%, and wherein resistant dextrin is low molecule water soluble dietary fiber, its blood glucose response is low,
Heat length release time, to controlling glycemic index and body weight to have obvious effect；Inulin is that one kind is not result in glucose in urine
The carbohydrate raising, it will not be hydrolyzed into monosaccharide on the top of intestinal, thus the edible semi-dried noodle adding inulin will not
Increasing blood glucose levels and insulin content.
(3) the special semi-dried noodle of diabetes patient providing adopts tunnel type alternating temperature to be dried, and dries uniformly, noodle quality is more preferably；
After dehydration, noodles moisture can control 20%～25%, compared with fresh face, is conducive to suppressing the breeding of microorganism；It is main
Raw material is processed through dynamic ozone recirculation fumigation, simultaneously using the sterilized water processing through ozone during vacuum dough-making powder, can effectively subtract
The initial clump count of not a half dried noodle；In addition by the way of using adding edible ethanol, can effective control semi-dried noodle store during bacterium colony
Growth so as to room temperature extended shelf-life was to 3 months, cold preservation can extend to 6 months.
Brief description
Fig. 1 is the common semi-dried noodle of patients with diabetes mellitus and semi-dried noodle described herein empty stomach and 2 hours blood glucoses change after the meal
Curve.
Specific embodiment
In view of deficiency of the prior art, inventor, through studying for a long period of time and putting into practice in a large number, is proposed the present invention's
Technical scheme.This technical scheme, its implementation process and principle etc. will be further explained as follows.
The one side of the embodiment of the present invention provides a kind of special semi-dried noodle of diabetes patient, comprising:
Major ingredient, including wheat flour, Radix Et Rhizoma Fagopyri Tatarici powder, sweet buckwheat powder, Testa Tritici powder, food fibre powder and gluten meal；
And, adjuvant.
More preferred, described major ingredient include 30～70 weight portion wheat flours, 8～55 weight portion Radix Et Rhizoma Fagopyri Tatarici powder, 0.5～8.0
Weight portion sweet buckwheat powder, 4～15 weight portion Testa Tritici powder, 0.5～6.0 weight portion food fibre powder and 2～10 weight portion gluten meals.
Further, described adjuvant includes D-sorbitol solution, edible salt, propylene glycol, sodium carbonate, potassium carbonate, edible ethanol
And sterilized water；
More preferred, described adjuvant includes: 0.5～2.0 weight portion edible salt, 1～4 weight portion D-sorbitol solution, 0.1
～0.2 parts by weight of propylene glycol, 0.02～0.20 parts by weight sodium carbonate, 0.02～0.20 pbw of potassium carbonate, 2～5 weight portion foods
With ethanol, 28～35 weight portion sterilized water.
In some preferred embodiments, described raw material includes 30wt%～70wt% wheat flour, 8wt%～55wt% hardship
Buckwheat powder, 0.5wt%～8.0wt% sweet buckwheat powder, 4wt%～15wt% Testa Tritici powder, 0.5wt%～6.0wt% food fibre powder,
2wt%～10wt% gluten meal.
In some preferred embodiments, described adjuvant includes (with respect to the wt% of major ingredient gross mass) 0.5%～2.0%
Edible salt, 1%～4% D-sorbitol solution, 0.1%～0.2% propylene glycol, 0.02%～0.20% sodium carbonate, 0.02%～
0.20% potassium carbonate, 2%～5% edible ethanol, 28%～35% sterilized water.
Further, described food fibre powder includes the combination of any one or two kinds in resistant dextrin and inulin, but
Not limited to this.
Further, described sterilized water is the water after ozone sterilization, the concentration of described aseptic ozone in water is 0.5～
1.0mg/l.
Further, the water content in described semi-dried noodle be 20%～25wt%, dietary fiber content be 8%～
15wt%.
The one side of the embodiment of the present invention additionally provides a kind of method preparing the special semi-dried noodle of described diabetes patient, its
Can include for aforementioned major ingredient carrying out premixing according to both certainty ratios, after mix homogeneously, dynamic ozone recirculation fumigation be carried out to it
Process, then the raw material after processing is placed in vacuum dough mixing machine, add adjuvant to carry out vacuum dough-making powder according still further to ratio, then will
Face wadding dough carries out rolling successively, ripening, secondary calendering, cutting, appropriateness dehydration, tempering, last packaging and storage.
The one side of the embodiment of the present invention additionally provides a kind of method preparing the special semi-dried noodle of described diabetes patient, its
Including:
(1) by 30～70 weight portion wheat flours, 8～55 weight portion Radix Et Rhizoma Fagopyri Tatarici powder, 0.5～8.0 weight portion sweet buckwheat powder, 4～15
After weight portion Testa Tritici powder, 0.5～6.0 weight portion food fibre powder and 2～10 weight portion gluten meal mix homogeneously, to formed
Mixed material carries out bacteria reducing process, then inputs vacuum dough mixing machine；
(2) take 0.5～2.0 weight portion edible salt, 1～4 weight portion D-sorbitol solution, 0.1～0.2 parts by weight of propylene glycol,
0.02～0.20 parts by weight sodium carbonate, 0.02～0.20 pbw of potassium carbonate, 2～5 weight portion edible ethanols and 28～35 weight
After part sterilized water uniformly mixes, then input described vacuum dough mixing machine；
(3) start vacuum dough mixing machine, under conditions of vacuum is 0.05～0.09mpa, carries out dough-making powder, the dough-making powder time is 6
～10min, prepared face wadding dough；
(4) obtained for step (3) face wadding dough is carried out calendering process and form face band；
(5) the face band ripening 20-40min at room temperature that step (4) is obtained；
(6) after the ripening being obtained step (5), band carries out continuous calendering, is 0.8～2.5mm to face tape thickness, and will
Face band is slitting；
(7) obtained for step (6) noodles are carried out dehydrate and sterilization processing；
(8) noodles after step (7) process are carried out tempering process.
Further, step (1) includes: described mixed material is sent into vibrosieve through air-flow conveying equipment, using dynamic
State ozone recirculation fumigation is processed, and controls the ozone concentration in vibrosieve to be 60～120mg/l, and makes mixed material in vibrosieve
Stop 5～12min, realize bacteria reducing and process.
Further, step (2) includes:
Sterilization processing is carried out to sterilized water using ozone, the concentration making aseptic ozone in water is 0.5～1.0mg/l；
In the state of keeping continuously stirred, D-sorbitol solution, edible salt, propylene glycol, sodium carbonate, potassium carbonate are added successively
Enter in the sterilized water accounting for aseptic water inventory 2/3, add remaining sterilized water afterwards, after stirring evenly, pump into vacuum dough mixing machine.
Further, step (7) includes: using tunnel type drying mode, described noodles is carried out with processed, dehydration temperature
Degree is followed successively by 90 DEG C～105 DEG C, 105 DEG C～120 DEG C, 115 DEG C～135 DEG C, 115 DEG C～135 DEG C and 85 DEG C～95 DEG C.
Further, step (8) includes: tempering is processed after container ultraviolet-sterilization 5～8h used, then in order to described
Noodles carry out tempering process, and the tempering time is 4～6h.
The embodiment of the present invention additionally provides by the special semi-dried noodle of diabetes patient of any one method aforementioned preparation.
In one more specifically embodiment, the manufacture method of the special semi-dried noodle of described diabetes patient may include following step
Rapid:
(1) major ingredient is processed: weighs wheat flour, Radix Et Rhizoma Fagopyri Tatarici powder, sweet buckwheat powder, Testa Tritici powder, food fibre powder and Wheat Gluten by formula
Powder carries out premixing, after mix homogeneously through air-flow conveying equipment send into vibrosieve, after carrying out bacteria reducing process, be delivered to vacuum and
Face machine；
(2) adjuvant mixture: it is initially charged 2/3 sterilized water requiring the water yield in mixer, start agitating device, then according to
The secondary D-sorbitol solution being slowly added to weigh by recipe requirements, edible salt, propylene glycol, sodium carbonate, potassium carbonate；Finish rear polishing to remain
The remaining water yield is stirred, and mixing time is no less than 20min, pumps into vacuum dough mixing machine after stirring；
(3) vacuum dough-making powder: evacuation, start dough-making powder, dough-making powder vacuum 0.05～0.09mpa, dough-making powder time 6～10min；
(4) roll: face wadding dough is rolled to form face band on compound calender；
(5) ripening: by the ripening at room temperature of face band, curing time 20～40min；
(6) secondary calendering: band will send into calender and carry out continuous calendering after ripening, calendering below tape thickness be 0.8～
2.5mm；And will be slitting for face band；
(7) appropriateness dehydration: the noodles after cutting are carried out dehydrate and sterilization；
(8) tempering: the noodles after dehydrate are put in basket and carry out tempering；
(9) packaging and storage: the noodles after tempering are packed after weighing, obtained noodles finished product.
The dietary fiber content of the special semi-dried noodle of diabetes patient of the present invention is higher than 6%, being capable of effective control diabetic
Level of postprandial blood sugar, and the stay in grade of product, chewy in taste be smooth, shelf life is long, and the room temperature lower shelf-life reaches 3 months,
Refrigerated shelf life reaches 6 months.
Below in conjunction with the technical solution of the present invention is further explained the explanation of some embodiments.
Embodiment 1
1st, half-dried surface compositions: wheat flour 30kg, Radix Et Rhizoma Fagopyri Tatarici powder 55kg, sweet buckwheat powder 0.5kg, Testa Tritici powder 4kg, resistant dextrin
0.5kg and gluten meal 10kg, D-sorbitol solution 4kg, edible salt 2kg, propylene glycol 0.2kg, sodium carbonate 0.2kg, potassium carbonate
0.1kg, edible ethanol 5kg.
2nd, manufacture method:
(1) major ingredient process: according to formula by wheat flour 30kg, Radix Et Rhizoma Fagopyri Tatarici powder 55kg, sweet buckwheat powder 0.5kg, Testa Tritici powder 4kg,
Send into vibrosieve through air-flow conveying equipment after resistant dextrin 0.5kg and gluten meal 10kg mix homogeneously and carry out bacteria reducing process, control
In vibrosieve processed, ozone concentration is 120mg/l, and mixed powder stops 5min in vibrosieve, is delivered to vacuum dough mixing machine；
(2) adjuvant mixture: add the sterilized water of 23.3ml in mixer, start agitating device, slowly add successively
Enter 4kg D-sorbitol solution, 2kg edible salt, 0.2kg propylene glycol, 0.2kg sodium carbonate, 0.1kg potassium carbonate, add 11.7ml no
Bacterium water, mixing time 20min is delivered to vacuum dough mixing machine；
(3) vacuum dough-making powder: the sterilized water after mixed material and 5kg edible ethanol add in vacuum dough mixing machine, dough-making powder vacuum
Spend for 0.08mpa, the adjuvant dough-making powder processing is processed 7min face wadding face is obtained in step (1) in the major ingredient processing and step (2)
Group；
(4) roll: the face wadding dough that step (3) is obtained carries out calendering process and forms face band；
(5) ripening: the face band ripening 40min at room temperature that step (4) is obtained；
(6) secondary calendering: it is 2.0mm that the face band after ripening in step (5) carry out continuous calendering to be processed to face tape thickness,
And will be slitting for face band；
(7) it is dehydrated: the noodles that step (6) is obtained carry out dehydrate and sterilization processing, the baking being dried using tunnel type
Dry temperature is followed successively by: 105 DEG C, 120 DEG C, 135 DEG C, 135 DEG C, 95 DEG C；
(8) tempering: the noodles after processed in step (7) are placed in container and carry out tempering process 6h, be obtained half-dried
Face；
(9) packaging and storage: by the semi-dried noodle weighing and bagging after tempering process, prepared semi-dried noodle finished product in step (8).
Through processing method of the present invention, the diabetes patient's special semi-dried noodle stay in grade made, shelf life are long, room temperature
The lower shelf-life will reach 3 months, and refrigerated shelf life reaches 6 months, and lighter color is brown, and chewy in taste is smooth, have light bitterness.Its meals
Fiber content is higher than 6%, is capable of the level of postprandial blood sugar (as shown in Figure 1) of effective control diabetic.
Embodiment 2
1st, half-dried surface compositions: wheat flour 40kg, Radix Et Rhizoma Fagopyri Tatarici powder 35kg, sweet buckwheat powder 8kg, Testa Tritici powder 7kg, inulin 2kg and paddy
Protein powder 8kg, D-sorbitol solution 3kg, edible salt 1.5kg, propylene glycol 0.18kg, sodium carbonate 0.18kg, potassium carbonate 0.2kg, eat
Ethanol 4kg.
2nd, manufacture method:
(1) major ingredient is processed: according to formula by wheat flour 40kg, Radix Et Rhizoma Fagopyri Tatarici powder 35kg, sweet buckwheat powder 8kg, Testa Tritici powder 7kg, chrysanthemum
Send into vibrosieve through air-flow conveying equipment after powder 2kg and gluten meal 8kg mix homogeneously and carry out bacteria reducing process, control in vibrosieve
Ozone concentration is 110mg/l, and mixed powder stops 6min in vibrosieve, is delivered to vacuum dough mixing machine；
(2) adjuvant mixture: add the sterilized water of 21.3ml in mixer, start agitating device, slowly add successively
Enter edible salt 1.5kg, propylene glycol 0.18kg, sodium carbonate 0.18kg, potassium carbonate 0.2kg, add 10.7ml sterilized water, during stirring
Between 20min be delivered to vacuum dough mixing machine；
(3) vacuum dough-making powder: the sterilized water after mixed material and 4kg edible ethanol add in vacuum dough mixing machine, dough-making powder vacuum
Spend for 0.09mpa, the adjuvant dough-making powder processing is processed 6min face wadding face is obtained in step (1) in the major ingredient processing and step (2)
Group；
(4) roll: the face wadding dough that step (3) is obtained carries out calendering process and forms face band；
(5) ripening: the face band ripening 35min at room temperature that step (4) is obtained；
(6) secondary calendering: it is 1.8mm that the face band after ripening in step (5) carry out continuous calendering to be processed to face tape thickness,
And will be slitting for face band；
(7) it is dehydrated: the noodles that step (6) is obtained carry out dehydrate and sterilization processing, the baking being dried using tunnel type
Dry temperature is followed successively by: 100 DEG C, 115 DEG C, 135 DEG C, 135 DEG C, 95 DEG C；
(8) tempering: the noodles after processed in step (7) are placed in container and carry out tempering process 5h, be obtained half-dried
Face；
(9) packaging and storage: by the semi-dried noodle weighing and bagging after tempering process, prepared semi-dried noodle finished product in step (8).
Through processing method of the present invention, the diabetes patient's special semi-dried noodle stay in grade made, shelf life are long, room temperature
The lower shelf-life will reach 3 months, and refrigerated shelf life reaches 6 months, and lighter color is brown, and chewy in taste is smooth, have light bitterness.Its meals
Fiber content is higher than 6%, is capable of the level of postprandial blood sugar of effective control diabetic.
Embodiment 3
1st, half-dried surface compositions: wheat flour 50kg, Radix Et Rhizoma Fagopyri Tatarici powder 25kg, sweet buckwheat powder 4kg, Testa Tritici powder 12kg, resistant dextrin 3kg
With gluten meal 6kg, D-sorbitol solution 2kg, edible salt 1kg, propylene glycol 0.15kg, sodium carbonate 0.15kg, potassium carbonate 0.02kg, eat
Use ethanol 3.5kg.
2nd, manufacture method:
(1) major ingredient is processed: according to formula by wheat flour 50kg, Radix Et Rhizoma Fagopyri Tatarici powder 25kg, sweet buckwheat powder 4kg, Testa Tritici powder 12kg, anti-
Property dextrin 3kg and gluten meal 6kg mix homogeneously after send into vibrosieve carry out bacteria reducing process through air-flow conveying equipment, control vibration
In sieve, ozone concentration is 100mg/l, and mixed powder stops 8min in vibrosieve, is delivered to vacuum dough mixing machine；
(2) adjuvant mixture: add the sterilized water of 20.0ml in mixer, start agitating device, slowly add successively
Enter D-sorbitol solution 2kg, edible salt 1kg, propylene glycol 0.15kg, sodium carbonate 0.15kg, potassium carbonate 0.02kg, add 10.0ml
Sterilized water, mixing time 20min is delivered to vacuum dough mixing machine；
(3) vacuum dough-making powder: the sterilized water after mixed material and 3.5kg edible ethanol add in vacuum dough mixing machine, and dough-making powder is true
Reciprocal of duty cycle is 0.05mpa, middle to the major ingredient processing and step (2) the adjuvant dough-making powder processing is processed 10min face wadding is obtained in step (1)
Dough；
(4) roll: the face wadding dough that step (3) is obtained carries out calendering process and forms face band；
(5) ripening: the face band ripening 25min at room temperature that step (4) is obtained；
(6) secondary calendering: it is 1.2mm that the face band after ripening in step (5) carry out continuous calendering to be processed to face tape thickness,
And will be slitting for face band；
(7) it is dehydrated: the noodles that step (6) is obtained carry out dehydrate and sterilization processing, the baking being dried using tunnel type
Dry temperature is followed successively by: 95 DEG C, 110 DEG C, 125 DEG C, 125 DEG C, 90 DEG C；
(8) tempering: the noodles after processed in step (7) are placed in container and carry out tempering process 5h, be obtained half-dried
Face；
(9) packaging and storage: by the semi-dried noodle weighing and bagging after tempering process, prepared semi-dried noodle finished product in step (8).
Through processing method of the present invention, the diabetes patient's special semi-dried noodle stay in grade made, shelf life are long, room temperature
The lower shelf-life will reach 3 months, and refrigerated shelf life reaches 6 months, and lighter color is brown, and chewy in taste is smooth, have light bitterness.Its meals
Fiber content is higher than 6%, is capable of the level of postprandial blood sugar of effective control diabetic.
Embodiment 4
1st, half-dried surface compositions: wheat flour 60kg, Radix Et Rhizoma Fagopyri Tatarici powder 15kg, sweet buckwheat powder 2kg, Testa Tritici powder 15kg, inulin 4kg and paddy
Protein powder 4kg, D-sorbitol solution 1kg, edible salt 0.8kg, propylene glycol 0.12kg, sodium carbonate 0.08kg, potassium carbonate 0.15kg, eat
Ethanol 2.5kg.
2nd, manufacture method:
(1) major ingredient is processed: according to formula by wheat flour 60kg, Radix Et Rhizoma Fagopyri Tatarici powder 15kg, sweet buckwheat powder 2kg, Testa Tritici powder 15kg, chrysanthemum
Send into vibrosieve through air-flow conveying equipment after powder 4kg and gluten meal 4kg mix homogeneously and carry out bacteria reducing process, control in vibrosieve
Ozone concentration is 80mg/l, and mixed powder stops 10min in vibrosieve, is delivered to vacuum dough mixing machine；
(2) adjuvant mixture: add the sterilized water of 19.3ml in mixer, start agitating device, slowly add successively
Enter D-sorbitol solution 1kg, edible salt 0.8kg, propylene glycol 0.12kg, sodium carbonate 0.08kg, potassium carbonate 0.15kg, add
9.7ml sterilized water, mixing time 20min is delivered to vacuum dough mixing machine；
(3) vacuum dough-making powder: the sterilized water after mixed material and 2.5kg edible ethanol add in vacuum dough mixing machine, and dough-making powder is true
Reciprocal of duty cycle is 0.06mpa, middle to the major ingredient processing and step (2) the adjuvant dough-making powder processing is processed 10min face wadding is obtained in step (1)
Dough；
(4) roll: the face wadding dough that step (3) is obtained carries out calendering process and forms face band；
(5) ripening: the face band ripening 30min at room temperature that step (4) is obtained；
(6) secondary calendering: it is 1.0mm that the face band after ripening in step (5) carry out continuous calendering to be processed to face tape thickness,
And will be slitting for face band；
(7) it is dehydrated: the noodles that step (6) is obtained carry out dehydrate and sterilization processing, the baking being dried using tunnel type
Dry temperature is followed successively by: 90 DEG C, 110 DEG C, 120 DEG C, 120 DEG C, 90 DEG C；
(8) tempering: the noodles after processed in step (7) are placed in container and carry out tempering process 4h, be obtained half-dried
Face；
(9) packaging and storage: by the semi-dried noodle weighing and bagging after tempering process, prepared semi-dried noodle finished product in step (8).
Through processing method of the present invention, the diabetes patient's special semi-dried noodle stay in grade made, shelf life are long, room temperature
The lower shelf-life will reach 3 months, and refrigerated shelf life reaches 6 months, and lighter color is brown, and chewy in taste is smooth, have light bitterness.Its meals
Fiber content is higher than 6%, is capable of the level of postprandial blood sugar (as shown in Figure 1) of effective control diabetic.
Embodiment 5
1st, half-dried surface compositions: wheat flour 70kg, Radix Et Rhizoma Fagopyri Tatarici powder 8kg, sweet buckwheat powder 5kg, Testa Tritici powder 9kg, resistant dextrin 3kg,
Inulin 3kg and gluten meal 2kg, D-sorbitol solution 1kg, edible salt 0.5kg, propylene glycol 0.1kg, sodium carbonate 0.02kg, potassium carbonate
0.18kg, edible ethanol 2kg.
2nd, manufacture method:
(1) major ingredient is processed: according to formula by wheat flour 70kg, Radix Et Rhizoma Fagopyri Tatarici powder 8kg, sweet buckwheat powder 5kg, Testa Tritici powder 9kg, resistance
Send into vibrosieve through air-flow conveying equipment after dextrin 3kg, inulin 3kg and gluten meal 2kg mix homogeneously and carry out bacteria reducing process, control
In vibrosieve processed, ozone concentration is 60mg/l, and mixed powder stops 12min in vibrosieve, is delivered to vacuum dough mixing machine；
(2) adjuvant mixture: add the sterilized water of 18.7ml in mixer, start agitating device, slowly add successively
Enter D-sorbitol solution 1kg, edible salt 0.5kg, propylene glycol 0.1kg, sodium carbonate 0.02kg, potassium carbonate 0.18kg, add 9.3ml
Sterilized water, mixing time 20min is delivered to vacuum dough mixing machine；
(3) vacuum dough-making powder: the sterilized water after mixed material and 2.0kg edible ethanol add in vacuum dough mixing machine, and dough-making powder is true
Reciprocal of duty cycle is 0.07mpa, middle to the major ingredient processing and step (2) the adjuvant dough-making powder processing is processed 8min face wadding is obtained in step (1)
Dough；
(4) roll: the face wadding dough that step (3) is obtained carries out calendering process and forms face band；
(5) ripening: the face band ripening 20min at room temperature that step (4) is obtained；
(6) secondary calendering: it is 0.8mm that the face band after ripening in step (5) carry out continuous calendering to be processed to face tape thickness,
And will be slitting for face band；
(7) it is dehydrated: the noodles that step (6) is obtained carry out dehydrate and sterilization processing, the baking being dried using tunnel type
Dry temperature is followed successively by: 90 DEG C, 105 DEG C, 115 DEG C, 115 DEG C, 85 DEG C；
(8) tempering: the noodles after processed in step (7) are placed in container and carry out tempering process 4h, be obtained half-dried
Face；
(9) packaging and storage: by the semi-dried noodle weighing and bagging after tempering process, prepared semi-dried noodle finished product in step (8).
Through processing method of the present invention, the diabetes patient's special semi-dried noodle stay in grade made, shelf life are long, room temperature
The lower shelf-life will reach 3 months, and refrigerated shelf life reaches 6 months, and lighter color is brown, and chewy in taste is smooth, have light bitterness.Its meals
Fiber content is higher than 6%, is capable of the level of postprandial blood sugar of effective control diabetic.
It should be appreciated that above-described embodiment technology design only to illustrate the invention and feature, its object is to allow and be familiar with this
The personage of item technology will appreciate that present disclosure and implements according to this, can not be limited the scope of the invention with this.All
The equivalence changes made according to spirit of the invention or modification, all should be included within the scope of the present invention.
Claims (10)
1. a kind of special semi-dried noodle of diabetes patient is it is characterised in that include:
Major ingredient, comprising: 30～70 weight portion wheat flours, 8～55 weight portion Radix Et Rhizoma Fagopyri Tatarici powder, 0.5～8.0 weight portion sweet buckwheat powder, 4～15
Weight portion Testa Tritici powder, 0.5～6.0 weight portion food fibre powder, 2～10 weight portion gluten meals；
And, adjuvant.
2. the special semi-dried noodle of diabetes patient according to claim 1 it is characterised in that: described adjuvant includes Sorbitol
Liquid, edible salt, propylene glycol, sodium carbonate, potassium carbonate, edible ethanol and sterilized water；
Preferably, described adjuvant includes: 0.5～2.0 weight portion edible salt, 1～4 weight portion D-sorbitol solution, 0.1～0.2 weight
Amount part propylene glycol, 0.02～0.20 parts by weight sodium carbonate, 0.02～0.20 pbw of potassium carbonate, 2～5 weight portion edible ethanols,
28～35 weight portion sterilized water.
3. the special semi-dried noodle of diabetes patient according to claim 1 it is characterised in that: described food fibre powder includes resistance
The combination of any one or two kinds in dextrin and inulin；And/or, described sterilized water is the water after ozone sterilization, described
The concentration of aseptic ozone in water is 0.5～1.0mg/l.
4. the special semi-dried noodle of diabetes patient according to claim 1 it is characterised in that: the water content in described semi-dried noodle is
20%～25wt%, dietary fiber content is 6%～15wt%.
5. a kind of manufacture method of the special semi-dried noodle of diabetes patient is it is characterised in that include:
(1) by 30～70 weight portion wheat flours, 8～55 weight portion Radix Et Rhizoma Fagopyri Tatarici powder, 0.5～8.0 weight portion sweet buckwheat powder, 4～15 weight
After part Testa Tritici powder, 0.5～6.0 weight portion food fibre powder and 2～10 weight portion gluten meal mix homogeneously, to the mixing being formed
Material carries out bacteria reducing process, then inputs vacuum dough mixing machine；
(2) take 0.5～2.0 weight portion edible salt, 1～4 weight portion D-sorbitol solution, 0.1～0.2 parts by weight of propylene glycol, 0.02
～0.20 parts by weight sodium carbonate, 0.02～0.20 pbw of potassium carbonate, 2～5 weight portion edible ethanols are with 28～35 weight portions no
After bacterium water uniformly mixes, then input described vacuum dough mixing machine；
(3) start vacuum dough mixing machine, vacuum be 0.05～0.09mpa under conditions of carry out dough-making powder, the dough-making powder time be 6～
10min, prepared face wadding dough；
(4) obtained for step (3) face wadding dough is carried out calendering process and form face band；
(5) face band ripening 20～40min at room temperature that step (4) is obtained；
(6) after the ripening being obtained step (5), band carries out continuous calendering, is 0.8～2.5mm to face tape thickness, and by face band
Slitting；
(7) obtained for step (6) noodles are carried out dehydrate and sterilization processing；
(8) noodles after step (7) process are carried out tempering process.
6. manufacture method according to claim 5 is it is characterised in that step (1) includes: by described mixed material through gas
Stream conveying equipment send into vibrosieve, using dynamic ozone recirculation fumigation process, control vibrosieve in ozone concentration be 60～
120mg/l, and make mixed material stop 5～12min in vibrosieve, realize bacteria reducing and process.
7. manufacture method according to claim 5 is it is characterised in that step (2) includes:
Sterilization processing is carried out to sterilized water using ozone, the concentration making aseptic ozone in water is 0.5～1.0mg/l；
In the state of keeping continuously stirred, D-sorbitol solution, edible salt, propylene glycol, sodium carbonate, potassium carbonate are sequentially added and account for
In the sterilized water of aseptic water inventory 2/3, add remaining sterilized water afterwards, after stirring evenly, pump into vacuum dough mixing machine.
8. manufacture method according to claim 5 is it is characterised in that step (7) includes: using tunnel type drying mode pair
Described noodles carry out processed, dehydration temperaturre be followed successively by 90 DEG C～105 DEG C, 105 DEG C～120 DEG C, 115 DEG C～135 DEG C, 115
DEG C～135 DEG C and 85 DEG C～95 DEG C.
9. manufacture method according to claim 5 is it is characterised in that step (8) includes: processes container used to tempering
After ultraviolet-sterilization 5～8h, then in order to described noodles are carried out with tempering process, the tempering time is 4～6h.
10. the special semi-dried noodle of diabetes patient that prepared by method any one of claim 5-9.
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| CN112841516A (en) * | 2021-01-25 | 2021-05-28 | 瑞德智能科技(淮安)有限公司 | Special whole grain noodles for diabetics and preparation method thereof |
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| CN106923176A (en) * | 2017-03-09 | 2017-07-07 | 河北今旭面业有限公司 | A kind of high-content buckwheat semi-dried noodle and preparation method thereof |
| CN106982885A (en) * | 2017-04-19 | 2017-07-28 | 湖南华诚生物资源股份有限公司 | A kind of arhat fruit cookie and preparation method thereof |
| CN107048185A (en) * | 2017-05-31 | 2017-08-18 | 江苏新顺福食品有限公司 | A kind of highland barley semi-dried noodle and its processing method |
| CN109463621A (en) * | 2018-11-19 | 2019-03-15 | 李凤 | A kind of hypoglycemic coarse cereal powder low in calories and its application |
| CN110859276A (en) * | 2019-12-20 | 2020-03-06 | 四川白家食品产业有限公司 | Formula and production method of extra-thick dry noodles |
| JPWO2022004126A1 (en) * | 2020-06-30 | 2022-01-06 | ||
| JP7150374B2 (en) | 2020-06-30 | 2022-10-11 | ベースフード株式会社 | Noodles and method for producing noodles |
| CN112753935A (en) * | 2021-01-06 | 2021-05-07 | 上海锐舒电子商务有限公司 | Long-shelf-life semi-dry noodles and preparation and storage methods thereof |
| CN112841516A (en) * | 2021-01-25 | 2021-05-28 | 瑞德智能科技(淮安)有限公司 | Special whole grain noodles for diabetics and preparation method thereof |
| CN112841516B (en) * | 2021-01-25 | 2021-10-26 | 瑞德智能科技(淮安)有限公司 | Special whole grain noodles for diabetics and preparation method thereof |
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