CN109170572A - A kind of preparation method of hypoglycemia patient flour-made food - Google Patents
A kind of preparation method of hypoglycemia patient flour-made food Download PDFInfo
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- CN109170572A CN109170572A CN201811326683.4A CN201811326683A CN109170572A CN 109170572 A CN109170572 A CN 109170572A CN 201811326683 A CN201811326683 A CN 201811326683A CN 109170572 A CN109170572 A CN 109170572A
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- 235000013305 food Nutrition 0.000 title claims abstract description 37
- 208000013016 Hypoglycemia Diseases 0.000 title claims abstract description 35
- 230000002218 hypoglycaemic effect Effects 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000003132 food thickener Nutrition 0.000 claims abstract description 120
- 235000013312 flour Nutrition 0.000 claims abstract description 85
- 235000012149 noodles Nutrition 0.000 claims abstract description 36
- 239000002994 raw material Substances 0.000 claims abstract description 33
- 150000003839 salts Chemical class 0.000 claims abstract description 32
- 239000004615 ingredient Substances 0.000 claims abstract description 26
- 235000008429 bread Nutrition 0.000 claims abstract description 25
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 22
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 22
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 22
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 22
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 22
- 229920002907 Guar gum Polymers 0.000 claims abstract description 22
- 229920002752 Konjac Polymers 0.000 claims abstract description 22
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 22
- 229940046240 glucomannan Drugs 0.000 claims abstract description 22
- 239000000665 guar gum Substances 0.000 claims abstract description 22
- 235000010417 guar gum Nutrition 0.000 claims abstract description 22
- 229960002154 guar gum Drugs 0.000 claims abstract description 22
- 239000000252 konjac Substances 0.000 claims abstract description 22
- 235000010485 konjac Nutrition 0.000 claims abstract description 22
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 22
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 22
- 239000000230 xanthan gum Substances 0.000 claims abstract description 22
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 22
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 22
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 22
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 15
- 239000000661 sodium alginate Substances 0.000 claims abstract description 15
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 15
- 159000000007 calcium salts Chemical class 0.000 claims abstract description 13
- 159000000000 sodium salts Chemical class 0.000 claims abstract description 13
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 12
- 239000001103 potassium chloride Substances 0.000 claims abstract description 12
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 238000007493 shaping process Methods 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 46
- 239000000203 mixture Substances 0.000 claims description 23
- 238000002525 ultrasonication Methods 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 9
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 7
- 235000010443 alginic acid Nutrition 0.000 claims description 7
- 229960001126 alginic acid Drugs 0.000 claims description 7
- 239000000783 alginic acid Substances 0.000 claims description 7
- 229920000615 alginic acid Polymers 0.000 claims description 7
- 150000004781 alginic acids Chemical class 0.000 claims description 7
- 239000011734 sodium Substances 0.000 claims description 7
- 229910052708 sodium Inorganic materials 0.000 claims description 7
- 239000002562 thickening agent Substances 0.000 claims description 7
- 230000004913 activation Effects 0.000 claims description 6
- 238000004090 dissolution Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 3
- 230000002641 glycemic effect Effects 0.000 abstract description 6
- 238000001035 drying Methods 0.000 abstract description 3
- 230000002618 waking effect Effects 0.000 abstract description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 206010013786 Dry skin Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000003345 hyperglycaemic effect Effects 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Noodles (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention discloses a kind of preparation method of hypoglycemia patient noodles, it comprises the following production steps that raw material proportioning: being in terms of 100% by flour, the proportion of food thickening agent is respectively as follows: konjac glucomannan 0.1-5%, sodium alginate 0.1-5%, carragheen 0.1-5%, sodium carboxymethylcellulose 0.1-5%, xanthan gum 0.1-5%, guar gum 0.1-5%；The proportion of complex salt is respectively sodium salt 0.01-3%, sylvite 0.005-2%, calcium salt 0.005-2%.Ingredient: the ingredient in addition to flour and food thickening agent is added in flour according to the requirement of the supplementary material of the Flour product such as noodles, bread and steamed bun, is stirred evenly.The face and；The face of waking up (curing, provocation)；Roller sheet, slitting and drying；Hypoglycemia patient bread is made in fermentation, shaping, provocation and baking, can reduce 30%-50% than normal flour-made food glycemic index.
Description
Technical field
The present invention relates to technical field of food preparation, and in particular to a kind of hypoglycemia patient flour-made food (noodles, face
Packet, steamed bun).
Background technique
It uses flour as raw material, food thickening agent is auxiliary material, is formed by food thickening agent and its mutual effect
Spacial framework, influence the digestion and absorption of flour-made food (noodles, bread, steamed bun), hypoglycemia patient wheat flour be made
Food (noodles, bread, steamed bun).Research thinks, hypoglycemia patient food is to keeping fit and prevent and treat diabetes etc.
Disease has effect outstanding.But traditional flour-made food (noodles, bread, steamed bun) is hyperglycemic index food, eats crowd
With amount by many limitations.
Summary of the invention
The purpose of the present invention is to provide a kind of hypoglycemia patient flour-made food (faces that preparation method is scientific and reasonable
Item, bread, steamed bun) preparation method.
The technical problems to be solved by the invention are realized using following technical scheme:
1. a kind of preparation method of hypoglycemia patient noodles, comprising the following steps:
1) raw material mass mixture ratio: being in terms of 100% by flour, the proportion of food thickening agent is respectively konjac glucomannan 0.1-5%, alginic acid
Sodium 0.1-5%, carragheen 0.1-5%, sodium carboxymethylcellulose 0.1-5%, xanthan gum 0.1-5%, guar gum 0.1-5%, amount of water
It is the 30-50% of the total amount of flour and food thickening agent；
2) pretreatment of raw material 1: food thickening agent conglomeration is difficult to disperse in order to prevent, according to material rate, measures food thickening agent
Konjac glucomannan, sodium alginate, carragheen, sodium carboxymethylcellulose, xanthan gum and guar gum；Then total according to food thickening agent
Amount, is added the flour that its quality is 0.5-5 times of food thickening agent total amount, is stirred to uniformly；
3) pretreatment of raw material 2: according to food thickening agent total amount in the product that step 2 obtains, it is that food increases that its quality, which is added,
2-20 times of water of thick dose of total amount is stirred to uniformly, makes underflow shape；
4) ultrasonication: in order to make food thickening agent sufficiently absorb water, dissolve, the face obtained using ultrasonic equipment to step 3)
Powder food thickener underflow carries out ultrasonication 2-20 minutes, obtains food thickening agent mixture；
5) complex salt is added: in order to which food thickening agent can form specific dimensional network structure in dough, after step 2 use
The sodium salt for the 0.01-3% that its weight is flour total amount, the sylvite of 0.005-2% and 0.005-2% are added in remaining flour
Calcium salt is stirred to uniformly, obtains the flour containing complex salt；
6) ingredient: the food thickening agent mixture that step 4) is obtained is added to the flour containing complex salt of step 5) acquisition
In, it is stirred to uniformly, is added in the rear remaining water of step 3)；
7) and face: being carried out using noodles dough mixing machine tool and face 10-20 minutes；
8) it cures: seeing that the dough of step 7) acquisition in the case where stirring at low speed, cures 10-20 minutes；
9) roller sheet, slitting: it is mechanical using noodles, roller sheet, slitting are carried out, the wet noodles of hypoglycemia patient are made；
10) dry: wet noodles, it is dry at 35-50 DEG C, hypoglycemia patient dried noodles are made.
2. a kind of preparation method of hypoglycemia patient bread, comprising the following steps:
1) raw material mass mixture ratio: being in terms of 100% by flour, the proportion of food thickening agent is respectively konjac glucomannan 0.1-5%, alginic acid
Sodium 0.1-5%, carragheen 0.1-5%, sodium carboxymethylcellulose 0.1-5%, xanthan gum 0.1-5%, guar gum 0.1-5%, amount of water
It is the 30-50% of the total amount of flour and food thickening agent；
2) pretreatment of raw material 1: food thickening agent conglomeration is difficult to disperse in order to prevent, according to formula rate, measures food thickening agent
The food thickening agents such as konjac glucomannan, sodium alginate, carragheen, sodium carboxymethylcellulose, xanthan gum and guar gum；Then according to food
The flour that its quality is 0.5-5 times of food thickening agent total amount is added in product thickener total amount, is stirred to uniformly；
3) pretreatment of raw material 2: according to food thickening agent total amount, the water that its weight is 2-20 times of food thickening agent total amount is added, stirs
It mixes uniform, makes underflow shape；
4) ultrasonication: in order to make food thickening agent sufficiently absorb water, dissolve, the face obtained using ultrasonic equipment to step 3)
Powder food thickener underflow carries out ultrasonication 2-20 minutes, obtains food thickening agent mixture；
5) complex salt is added: in order to which food thickening agent can form specific dimensional network structure in dough, after step 2 use
The sodium salt of 0.01-3% of flour total amount, the calcium salt complex salt of the sylvite of 0.005-2% and 0.005-2% are added in remaining flour,
It stirs evenly；
6) ingredient 1: the food thickening agent mixture that step 4) is obtained is added to the flour containing complex salt made from step 5)
In, it is stirred to uniformly；
7) ingredient 2: measuring dry ferment by the 0.2-2% of flour total amount, after five minutes with 35 DEG C of water dissolution activation, is added to step 6)
In the ingredient of acquisition；It is added in the rear remaining water of step 3)；
8) and face: being carried out using dough mixing machine tool and face 10-20 minutes；
9) fermentation, shaping, provocation and baking: being handled by fermentation, shaping, provocation and baking process, and hypoglycemia generation is made and refers to
Number bread.
3. a kind of preparation method of hypoglycemia patient steamed bun, comprises the following production steps that
1) raw material mass mixture ratio: being in terms of 100% by flour, the proportion of food thickening agent is respectively konjac glucomannan 0.1-5%, alginic acid
Sodium 0.1-5%, carragheen 0.1-5%, sodium carboxymethylcellulose 0.1-5%, xanthan gum 0.1-5%, guar gum 0.1-5%, amount of water
It is the 30-50% of the total amount of flour and food thickening agent；
2) pretreatment of raw material 1: food thickening agent conglomeration is difficult to disperse in order to prevent, according to formula rate, measures food thickening agent
The food thickening agents such as konjac glucomannan, sodium alginate, carragheen, sodium carboxymethylcellulose, xanthan gum and guar gum；Then according to food
The flour that its quality is 0.5-5 times of food thickening agent total amount is added in product thickener total amount, is stirred to uniformly；
3) pretreatment of raw material 2: according to food thickening agent total amount, the water that its weight is 2-20 times of food thickening agent total amount is added, stirs
It mixes uniform, makes underflow shape；
4) ultrasonication: in order to make food thickening agent sufficiently absorb water, dissolve, the face obtained using ultrasonic equipment to step 3)
Powder food thickener underflow carries out ultrasonication 2-20 minutes, obtains food thickening agent mixture；
5) complex salt is added: in order to which food thickening agent can form specific dimensional network structure in dough, after step 2 use
The sodium salt of 0.01-3% of flour total amount, the calcium salt complex salt of the sylvite of 0.005-2% and 0.005-2% are added in remaining flour,
It is stirred to uniformly；
6) ingredient 1: the food thickening agent mixture that step 4) is obtained is added to the flour containing complex salt made from step 5)
In, it is stirred to uniformly；
7) ingredient 2: measuring dry ferment by the 0.2-2% of flour total amount, after five minutes with 35 DEG C of water dissolution activation, is added to step 6)
In the ingredient of acquisition；It is added in the rear remaining water of step 3)；
8) and face: being carried out using dough mixing machine tool and face 10-20 minutes；
9) ferment, form, provocation and steam: dough is fermented, molding, provocation and steams process, and hypoglycemia generation is made
Index steamed bun.
Specifically, the present invention is realized using following technical scheme:
A kind of preparation method of hypoglycemia patient flour-made food (noodles, bread, steamed bun), which is characterized in that including following
Production stage:
1) raw material selects: flour is standard flour or superior wheat flour, should meet wheat flour state quality standard (GB1355)；Food increases
Thick dose (konjac glucomannan, sodium alginate, carragheen, sodium carboxymethylcellulose, xanthan gum and guar gum etc.), complex salt (sodium salt, potassium
Salt, calcium salt) and yeast etc. be food-grade；Water meets drinking water national standard.
2) raw material proportioning: being in terms of 100% by flour, the proportion of food thickening agent is respectively konjac glucomannan 0.1-5%, alginic acid
Sodium 0.1-5%, carragheen 0.1-5%, sodium carboxymethylcellulose 0.1-5%, xanthan gum 0.1-5%, guar gum 0.1-5%；Complex salt
Proportion be respectively sodium salt 0.01-3%, sylvite 0.005-2%, calcium salt 0.005-2%.
3) pretreatment of raw material 1: food thickening agent conglomeration is difficult to disperse in order to prevent, according to formula rate, measures food and increases
The food thickening agents such as thick dose of konjac glucomannan, sodium alginate, carragheen, sodium carboxymethylcellulose, xanthan gum and guar gum；Then it presses
According to food thickening agent total amount, 0.5-5 times of flour is added, is stirred to uniformly.
4) pretreatment of raw material 2: according to food thickening agent total amount, 2-10 times of water is added, is stirred to uniformly.
5) ultrasonication: in order to make food thickening agent sufficiently absorb water, using ultrasonic equipment to food thickening agent underflow
It carries out ultrasonication 2-20 minutes.
6) complex salt is added: in order to which food thickening agent can form specific dimensional network structure in dough, remaining
The sodium salt of 0.0-3% of flour total amount, the calcium salt complex salt of the sylvite of 0.005-2% and 0.005-2% are added in flour, is stirred to
Uniformly.
Ingredient: according to the requirement of the supplementary material of the Flour product such as noodles, bread and steamed bun, will except flour and food thickening agent with
Outer ingredient, is added in flour, stirs evenly.
Add water: food thickening agent underflow is added in the flour containing various ingredients, after being stirred to uniformly, according to face
The technique requirement of the Flour product such as item, bread and steamed bun, is added insufficient moisture.
The face and: it is required, is carried out by dough mixing machine tool and face according to the technique of the flour-made foods such as noodles, bread and steamed bun.
The face of waking up (curing, provocation): requiring according to the technique of the flour-made foods such as noodles, bread and steamed bun, and it is (ripe to carry out awake face
Change, provocation) processing.
Roller sheet, slitting and drying: by process such as roller sheet, slitting and dryings, hypoglycemia patient noodles are made.
Fermentation, shaping, provocation and baking: by process such as fermentation, shaping, provocation and bakings, it is raw that hypoglycemia is made
Exponentially bread.
It fermentation, molding, provocation and the process such as steams, hypoglycemia patient steamed bun is made.
The beneficial effects of the present invention are: hypoglycemia patient flour-made food (noodles, bread, steamed bun of the present invention
Head) preparation method, it is scientific and normal in actual preparation, control rationally, flour-made food (noodles, bread, the steamed bun of preparation
Head), there is normal flour-made food (noodles, bread, steamed bun) quality characteristic, and noodles, more resistant to boiling, elasticity is more preferable；Bread, steamed bun
Head specific volume is bigger, and malleable is more preferable, more difficult to aging.Hypoglycemia patient flour-made food (noodles, face prepared by the present invention
Wrap, steamed bun) 30%-50% can be reduced than normal flour-made food (noodles, bread, steamed bun) glycemic index, suitable for that should not take the photograph
Eat crowd and general population that hyperglycemia generates the food of index.
Specific embodiment
In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, tie below
Specific embodiment is closed, the present invention is further explained.
Embodiment 1
A kind of preparation method of hypoglycemia patient noodles, comprises the following production steps that
1) raw material mass mixture ratio: being in terms of 100% by flour, the proportion of food thickening agent is respectively konjac glucomannan 0.3%, sodium alginate
0.8%, carragheen 0.5%, sodium carboxymethylcellulose 0.5%, xanthan gum 0.1%, guar gum 0.2%, amount of water are flour and food
The 30-50% of the total amount of thickener.
2) pretreatment of raw material 1: food thickening agent conglomeration is difficult to disperse in order to prevent, according to formula rate, measures food and increases
Thick dose of konjac glucomannan, sodium alginate, carragheen, sodium carboxymethylcellulose, xanthan gum and guar gum food thickening agent；Then according to
The flour that its quality is 5 times of food thickening agent total amount is added in food thickening agent total amount, is stirred to uniformly.
3) pretreatment of raw material 2: according to food thickening agent total amount in the product that step 2 obtains, it is food that its quality, which is added,
10 times of water of product thickener total amount is stirred to uniformly, makes underflow shape.
4) ultrasonication: in order to make food thickening agent sufficiently absorb water, dissolve, step 3) is obtained using ultrasonic equipment
Flour foods thickener underflow carry out ultrasonication 5 minutes, obtain food thickening agent mixture.
5) complex salt is added: in order to which food thickening agent can form specific dimensional network structure in dough, in step 2
With 1% sodium salt, 0.5% sylvite and 0.5% calcium salt that its amount is flour total amount are added in rear remaining flour, it is stirred to
Uniformly, the flour containing complex salt is obtained.
6) ingredient: the food thickening agent mixture that step 4) is obtained, be added to step 5) acquisition containing complex salt
In flour, it is stirred to uniformly, adds in the rear remaining water of step 3).
7) and face: being carried out using noodles dough mixing machine tool and face 10-20 minutes.
8) cure: dough cures 10-20 minutes in the case where stirring at low speed.
9) roller sheet, slitting: it is mechanical using dedicated noodles, roller sheet, slitting are carried out, the wet face of hypoglycemia patient is made
Item.
10) dry: wet noodles, it is dry at 35-50 DEG C, hypoglycemia patient noodles (dry) is made.
Embodiment 2
A kind of preparation method of hypoglycemia patient bread, comprises the following production steps that
1) raw material proportioning: being in terms of 100% by flour, the proportion of food thickening agent is respectively konjac glucomannan 0.5%, sodium alginate
0.5%, carragheen 0.5%, sodium carboxymethylcellulose 1%, xanthan gum 0.1%, guar gum 0.2%.
2) pretreatment of raw material 1: food thickening agent conglomeration is difficult to disperse in order to prevent, according to formula rate, measures food and increases
The food thickening agents such as thick dose of konjac glucomannan, sodium alginate, carragheen, sodium carboxymethylcellulose, xanthan gum and guar gum；Then it presses
According to food thickening agent total amount, 3 times of flour is added, is stirred to uniformly.
3) pretreatment of raw material 2: according to food thickening agent total amount, 10 times of water is added, is stirred to uniformly, makes underflow
Shape.
4) ultrasonication: in order to make food thickening agent sufficiently absorb water, dissolve, using ultrasonic equipment to food thickening agent
Underflow carries out ultrasonication 2-20 minutes.
5) complex salt is added: in order to which food thickening agent can form specific dimensional network structure in dough, remaining
1% sodium salt, 0.6% sylvite and the 0.2% calcium salt complex salt of flour total amount are added in flour, is stirred to uniformly.
1) ingredient 1: food thickening agent mixture is added in the flour containing complex salt, is stirred to uniformly.
2) ingredient 2: measuring dry ferment by the 0.2-2% of flour total amount, after five minutes with appropriate 35 DEG C of water dissolution activation, is added
Into ingredients such as flour.
Add water: adding water inventory to count according to the 30-60% of the total amount of flour and food thickening agent, insufficient moisture is added.
The face and: it is carried out and face 10-20 minutes using dough mixing machine tool.
Fermentation, shaping, provocation and baking: by process such as fermentation, shaping, provocation and bakings, it is raw that hypoglycemia is made
Exponentially bread.
Embodiment 3
A kind of preparation method of hypoglycemia patient steamed bun, comprises the following production steps that
1) raw material proportioning: being in terms of 100% by flour, the proportion of food thickening agent is respectively konjac glucomannan 0.5%, sodium alginate
0.2%, carragheen 0.2%, sodium carboxymethylcellulose 1%, xanthan gum 0.1%, guar gum 0.1%.
2) pretreatment of raw material 1: food thickening agent conglomeration is difficult to disperse in order to prevent, according to formula rate, measures food and increases
The food thickening agents such as thick dose of konjac glucomannan, sodium alginate, carragheen, sodium carboxymethylcellulose, xanthan gum and guar gum；Then it presses
According to food thickening agent total amount, 5 times of flour is added, is stirred to uniformly.
3) pretreatment of raw material 2: according to food thickening agent total amount, 10 times of water is added, is stirred to uniformly, makes underflow
Shape.
4) ultrasonication: in order to make food thickening agent sufficiently absorb water, dissolve, using ultrasonic equipment to food thickening agent
Underflow carries out ultrasonication 2-20 minutes.
5) complex salt is added: in order to which food thickening agent can form specific dimensional network structure in dough, remaining
0.5% sodium salt, 0.5% sylvite and the 0.02% calcium salt complex salt of flour total amount are added in flour, is stirred to uniformly.
1) ingredient 1: food thickening agent mixture is added in the flour containing complex salt, is stirred to uniformly.
2) ingredient 2: measuring dry ferment by the 0.2-2% of flour total amount, after five minutes with appropriate 35 DEG C of water dissolution activation, is added
Into ingredients such as flour.
Add water: adding water inventory to count according to the 30-60% of the total amount of flour and food thickening agent, insufficient moisture is added.
The face and: it is carried out and face 10-20 minutes using dough mixing machine tool.
Fermentation, provocation and steams molding: dough is fermented, molding, provocation and the process such as steams, and hypoglycemia is made
Generate index steamed bun.
The basic principles, main features and advantages of the present invention have been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
In order to compare effect of the present invention, the experiment provided with measurement glucose resultant index is specific as follows: random choosing
It selects 10 and meets the volunteer that measurement requires, the different flour-made foods containing 50 grams of carbohydrate are eaten respectively, using blood glucose meter
Rapid test method, 15,30,45,60,90,120 minutes postprandial plasma glucose levels, draw curve of glycemic response after measurement feed, calculate
Glycemic index, it is as a result as follows;
| Food | Glycemic index | Food | Glycemic index |
| Common noodles | 83 | Test noodles | 49 |
| Common bread | 90 | Test bread | 54 |
| Common steamed bun | 91 | Test steamed bun | 52 |
Claims (3)
1. a kind of preparation method of hypoglycemia patient noodles, comprising the following steps:
1) raw material mass mixture ratio: being in terms of 100% by flour, the proportion of food thickening agent is respectively konjac glucomannan 0.1-5%, alginic acid
Sodium 0.1-5%, carragheen 0.1-5%, sodium carboxymethylcellulose 0.1-5%, xanthan gum 0.1-5%, guar gum 0.1-5%, amount of water
It is the 30-50% of the total amount of flour and food thickening agent；
2) pretreatment of raw material 1: food thickening agent conglomeration is difficult to disperse in order to prevent, according to material rate, measures food thickening agent
Konjac glucomannan, sodium alginate, carragheen, sodium carboxymethylcellulose, xanthan gum and guar gum；Then total according to food thickening agent
Amount, is added the flour that its quality is 0.5-5 times of food thickening agent total amount, is stirred to uniformly；
3) pretreatment of raw material 2: according to food thickening agent total amount in the product that step 2 obtains, it is that food increases that its quality, which is added,
2-20 times of water of thick dose of total amount is stirred to uniformly, makes underflow shape；
4) ultrasonication: in order to make food thickening agent sufficiently absorb water, dissolve, the face obtained using ultrasonic equipment to step 3)
Powder food thickener underflow carries out ultrasonication 2-20 minutes, obtains food thickening agent mixture；
5) complex salt is added: in order to which food thickening agent can form specific dimensional network structure in dough, after step 2 use
The sodium salt for the 0.01-3% that its weight is flour total amount, the sylvite of 0.005-2% and 0.005-2% are added in remaining flour
Calcium salt is stirred to uniformly, obtains the flour containing complex salt；
6) ingredient: the food thickening agent mixture that step 4) is obtained is added to the flour containing complex salt of step 5) acquisition
In, it is stirred to uniformly, is added in the rear remaining water of step 3)；
7) and face: being carried out using noodles dough mixing machine tool and face 10-20 minutes；
8) it cures: seeing that the dough of step 7) acquisition in the case where stirring at low speed, cures 10-20 minutes；
9) roller sheet, slitting: it is mechanical using noodles, roller sheet, slitting are carried out, the wet noodles of hypoglycemia patient are made；
10) dry: wet noodles, it is dry at 35-50 DEG C, hypoglycemia patient dried noodles are made.
2. a kind of preparation method of hypoglycemia patient bread, comprising the following steps:
1) raw material mass mixture ratio: being in terms of 100% by flour, the proportion of food thickening agent is respectively konjac glucomannan 0.1-5%, alginic acid
Sodium 0.1-5%, carragheen 0.1-5%, sodium carboxymethylcellulose 0.1-5%, xanthan gum 0.1-5%, guar gum 0.1-5%, amount of water
It is the 30-50% of the total amount of flour and food thickening agent；
2) pretreatment of raw material 1: food thickening agent conglomeration is difficult to disperse in order to prevent, according to formula rate, measures food thickening agent
The food thickening agents such as konjac glucomannan, sodium alginate, carragheen, sodium carboxymethylcellulose, xanthan gum and guar gum；Then according to food
The flour that its quality is 0.5-5 times of food thickening agent total amount is added in product thickener total amount, is stirred to uniformly；
3) pretreatment of raw material 2: according to food thickening agent total amount, the water that its weight is 2-20 times of food thickening agent total amount is added, stirs
It mixes uniform, makes underflow shape；
4) ultrasonication: in order to make food thickening agent sufficiently absorb water, dissolve, the face obtained using ultrasonic equipment to step 3)
Powder food thickener underflow carries out ultrasonication 2-20 minutes, obtains food thickening agent mixture；
5) complex salt is added: in order to which food thickening agent can form specific dimensional network structure in dough, after step 2 use
The sodium salt of 0.01-3% of flour total amount, the calcium salt complex salt of the sylvite of 0.005-2% and 0.005-2% are added in remaining flour,
It stirs evenly；
6) ingredient 1: the food thickening agent mixture that step 4) is obtained is added to the flour containing complex salt made from step 5)
In, it is stirred to uniformly；
7) ingredient 2: measuring dry ferment by the 0.2-2% of flour total amount, after five minutes with 35 DEG C of water dissolution activation, is added to step 6)
In the ingredient of acquisition；It is added in the rear remaining water of step 3)；
8) and face: being carried out using dough mixing machine tool and face 10-20 minutes；
9) fermentation, shaping, provocation and baking: being handled by fermentation, shaping, provocation and baking process, and hypoglycemia generation is made and refers to
Number bread.
3. a kind of preparation method of hypoglycemia patient steamed bun, comprises the following production steps that
1) raw material mass mixture ratio: being in terms of 100% by flour, the proportion of food thickening agent is respectively konjac glucomannan 0.1-5%, alginic acid
Sodium 0.1-5%, carragheen 0.1-5%, sodium carboxymethylcellulose 0.1-5%, xanthan gum 0.1-5%, guar gum 0.1-5%, amount of water
It is the 30-50% of the total amount of flour and food thickening agent；
2) pretreatment of raw material 1: food thickening agent conglomeration is difficult to disperse in order to prevent, according to formula rate, measures food thickening agent
The food thickening agents such as konjac glucomannan, sodium alginate, carragheen, sodium carboxymethylcellulose, xanthan gum and guar gum；Then according to food
The flour that its quality is 0.5-5 times of food thickening agent total amount is added in product thickener total amount, is stirred to uniformly；
3) pretreatment of raw material 2: according to food thickening agent total amount, the water that its weight is 2-20 times of food thickening agent total amount is added, stirs
It mixes uniform, makes underflow shape；
4) ultrasonication: in order to make food thickening agent sufficiently absorb water, dissolve, the face obtained using ultrasonic equipment to step 3)
Powder food thickener underflow carries out ultrasonication 2-20 minutes, obtains food thickening agent mixture；
5) complex salt is added: in order to which food thickening agent can form specific dimensional network structure in dough, after step 2 use
The sodium salt of 0.01-3% of flour total amount, the calcium salt complex salt of the sylvite of 0.005-2% and 0.005-2% are added in remaining flour,
It is stirred to uniformly；
6) ingredient 1: the food thickening agent mixture that step 4) is obtained is added to the flour containing complex salt made from step 5)
In, it is stirred to uniformly；
7) ingredient 2: measuring dry ferment by the 0.2-2% of flour total amount, after five minutes with 35 DEG C of water dissolution activation, is added to step 6)
In the ingredient of acquisition；It is added in the rear remaining water of step 3)；
8) and face: being carried out using dough mixing machine tool and face 10-20 minutes；
9) ferment, form, provocation and steam: dough is fermented, molding, provocation and steams process, and hypoglycemia generation is made
Index steamed bun.
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| CN115444095A (en) * | 2022-08-09 | 2022-12-09 | 福州康为网络技术有限公司 | White steamed bread with low glycemic index and preparation process thereof |
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Application publication date: 20190111 |