CN112772838A - A fine dried noodle suitable for diabetes patients and its preparation method - Google Patents

A fine dried noodle suitable for diabetes patients and its preparation method Download PDF

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CN112772838A
CN112772838A CN202110147599.1A CN202110147599A CN112772838A CN 112772838 A CN112772838 A CN 112772838A CN 202110147599 A CN202110147599 A CN 202110147599A CN 112772838 A CN112772838 A CN 112772838A
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parts
powder
dried noodles
fine dried
mixture
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孙胜利
谢克华
管剑秋
陈颖
孙磊
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Tianjin CP Zhenwutang Food Co Ltd
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Tianjin CP Zhenwutang Food Co Ltd
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    • 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
    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/115—Konjak; Konntaku
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • 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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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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Abstract

The invention relates to fine dried noodles suitable for people with diabetes and a preparation method thereof. The fine dried noodles suitable for people with diabetes comprise the following raw materials in parts by weight: 60-90 parts of wheat flour, 60-90 parts of tartary buckwheat powder, 30-40 parts of soybean dietary fiber powder, 30-40 parts of wheat gluten, 6-10 parts of highland barley powder, 5-10 parts of egg albumen powder, 4-6 parts of konjac flour and 0.5-1 part of salt. The dried noodles have a scientific and reasonable formula, meet the normal carbohydrate intake of the diabetics, supplement various nutrient elements normally required by the human body, and are beneficial to controlling and maintaining the blood sugar of the diabetics; in addition, the dried noodles are excellent in the items of color, appearance, palatability, toughness, viscosity, smoothness, taste and the like, and are accepted by consumers. The preparation process of the fine dried noodles is simple and easy to control, and is beneficial to large-scale production.

Description

A fine dried noodle suitable for diabetes patients and its preparation method
Technical Field
The invention belongs to the field of food, and particularly relates to fine dried noodles suitable for people with diabetes and a preparation method thereof.
Background
The dried noodles are traditional staple food, are prepared by taking grains (flour, rice, coarse cereals and the like) as basic raw materials and other auxiliary materials, are high-carbohydrate food, and are unfavorable for health of people with diabetes and abnormal blood sugar after being eaten for a long time. How to make diabetics and people with blood sugar abnormality have the same life quality as healthy people on the premise of health, and the method is also a development direction of the human society.
Therefore, the technical scheme of the invention is provided.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides dried noodles suitable for people with diabetes and a preparation method thereof. The formula of the dried noodles is scientific and reasonable, the normal carbohydrate intake of the diabetics is met, a plurality of nutrient elements required by the normal human body are supplemented, and the blood sugar of the diabetics is controlled and maintained; in addition, the fine dried noodles have excellent scores on sensory items and are accepted by consumers.
The invention provides fine dried noodles suitable for people with diabetes, which comprise the following raw materials: wheat flour, tartary buckwheat flour, soybean dietary fiber powder, wheat gluten, highland barley flour, egg albumen powder, konjak flour and salt.
Preferably, the fine dried noodles suitable for the diabetic patients comprise the following raw materials in parts by weight: 60-90 parts of wheat flour, 60-90 parts of tartary buckwheat powder, 30-40 parts of soybean dietary fiber powder, 30-40 parts of wheat gluten, 6-10 parts of highland barley powder, 5-10 parts of egg albumen powder, 4-6 parts of konjac flour and 0.5-1 part of salt.
Preferably, the fine dried noodles suitable for the diabetic patients comprise the following raw materials in parts by weight: the feed comprises the following raw materials in parts by weight: 75 parts of wheat flour, 75 parts of tartary buckwheat powder, 35 parts of soybean dietary fiber powder, 35 parts of wheat gluten, 8 parts of highland barley powder, 7.5 parts of egg albumen powder, 5 parts of konjac flour and 0.75 part of salt.
Preferably, the preparation method of the soybean dietary fiber powder comprises the following steps:
(1) crushing soybeans, adding water, and uniformly stirring to obtain a mixture a;
(2) adding dry-based alkaline lipase into the mixture a in the step (1), adjusting the pH of a system to be alkaline, and then heating and preserving heat to obtain a mixture b; degreasing the mixture a;
(3) adding sodium hydroxide into the mixture b in the step (2) and boiling to obtain a mixture c; the mixture b is deodorized;
(4) after the mixture c in the step (3) is cooled, adding hydrogen peroxide and preserving heat to obtain a mixture d; for decolorizing the mixture c;
(5) and (4) filtering the mixture d obtained in the step (4), rinsing to be neutral, drying and crushing to obtain the soybean dietary fiber powder.
Preferably, in the step (1), the powder is crushed to pass through a sieve of 80-100 meshes; adding 10-15 times of water by weight.
Preferably, in the step (2), the addition ratio of the alkaline lipase on a dry basis is 0.05-0.08 wt.%; adjusting the pH value to 8.5-9.0; heating to 30-35 ℃ and preserving heat for 5-6 h.
Preferably, in the step (3), the adding ratio of the sodium hydroxide is 0.85-1 wt.%, and the sodium hydroxide is kept for 20-30 min after boiling.
Preferably, in the step (4), the adding proportion of the hydrogen peroxide is 3-5 wt.%, and the heat is preserved for 4-5 hours at the temperature of 50-55 ℃.
Based on the same technical concept, the invention further provides a preparation method of the fine dried noodles suitable for people with diabetes to eat, which comprises the following steps:
(i) mixing soybean dietary fiber powder, wheat gluten powder, egg albumen powder, highland barley powder and konjac powder, then adding wheat flour and tartary buckwheat powder, and continuously mixing to obtain mixed powder;
(ii) dissolving salt in water to obtain salt water; adding the salt water into the mixed powder, and continuously stirring to obtain dough;
(iii) and standing the dough, and sequentially tabletting, slitting and drying to obtain the fine dried noodles suitable for the diabetes mellitus patients.
Preferably, in the step (iii), the drying is performed for 6-8 hours at 70-80 ℃.
In order to facilitate the understanding of the present invention, the efficacy of some of the materials of the present invention will be further described below.
Soybean dietary fiber powder: the soybean dietary fiber can prevent and treat diabetes and has the function of regulating blood sugar, and the action mechanism is that the soybean dietary fiber can form a net structure in the intestines to increase the viscosity of intestinal juice, so that food cannot be fully contacted with digestive juice, the diffusion of glucose is blocked, the absorption of the glucose is slowed, and the absorption of the glucose is slowed, thereby reducing the content of the blood sugar. Improving glucose tolerance and reducing the dosage of blood sugar medicaments, and has the effect of preventing and treating diabetes. Has effects in inhibiting and regulating insulin and blood sugar increase of patients with glucose tolerance disorder. It can promote gastrointestinal absorption of water, delay glucose absorption, and promote satiety, and is suitable for patients with diabetes and obesity, and can be used as food and weight reducing food for patients with diabetes.
Soy dietary fiber also affects large intestine function, including shortening food transit time in the large intestine, increasing stool volume and frequency, diluting large intestine contents, and providing fermentable substrates for the flora normally present in the large intestine. The soybean dietary fiber obtained by microbial degradation of the physiological function of the soybean dietary fiber does not contain nutrient substances such as protein, vitamins, fat and the like, but has physiological activity functions in other aspects for human bodies. The polysaccharide which is a plurality of soluble dietary fibers can obviously improve the macrophage rate and macrophage swallowing index of the organism and stimulate the generation of antibodies, thereby enhancing the immunologic function of the human body. The dietary fiber can reduce certain hormones in vivo, and has effects of preventing and treating breast cancer, uterine cancer and prostatic cancer, and relieving adult tooth degeneration. Due to the characteristics of the dietary fiber and physiological effects on human bodies, the application of the soybean dietary fiber can effectively maintain the mechanism of human health.
Buckwheat flour: the tartary buckwheat called 'the king of five cereals' contains seven nutrients of the human body: protein, fat, starch, vitamins, cellulose, trace elements, and bioflavonoids. The protein content is 11-13% and higher than that of rice, wheat, corn and sorghum. The proportion of 8 amino acids necessary for human body is proper, and is higher than wheat flour and soybean flour. The fat content is 1.9-2.5%, the fat contains 9 kinds of fatty acids, and the fat is greatly different from that of other grain crops, wherein the content of oleic acid and linoleic acid accounts for about 80%. The starch is amylopectin, contains a large amount of gel mucus, is alkalescent after being heated, and has an inhibiting effect on hyperacidity. The multi-vitamin food contains multiple vitamins, VPP is 2-10 times of corn flour and rice, and VB2 is 8 times of wheat, 25 times of rice and 5 times of corn. Especially, the content of dietary fiber is 1.6 percent, which is 8 percent higher than that of the corn and 60.39 percent higher than that of the common buckwheat, which is 1.7 times of that of the wheat and 3.5 times of that of the rice. And the trace elements: the magnesium content is 0.22 percent, which is 4.4 times of that of wheat and 3.5 times of that of rice; the potassium content is 0.4 percent, which is 2 times of that of wheat, 2.3 times of that of rice and 1.5 times of that of corn; the calcium content is 0.016 percent, which is 1.8 times of that of the rice; the iron content is 0.0086 percent and is 2 times of that of wheat; the copper content is 4.585ppm, which is 2 times of that of rice; the selenium content is 0.43ppm, which is more than 8 times of that of rice; bioflavonoids: the bioflavonoid mainly contains 2-phenylchromone compounds, and contains flavonoids such as quercetin, rutin, morin, camphanol, etc. The content of rutin is far higher than that of common buckwheat and other crops.
The rich buckwheat flavone in the buckwheat powder can remove lipid deposited on the vessel wall, soften the vessel and adjust the permeability of the vessel; the rutin in the tartary buckwheat powder can eliminate free radicals in vivo, block or reduce the damage of the free radicals to cells and tissues, and is used as an auxiliary therapeutic agent for hypertension.
Konjak flour: the konjac contains rich dietary fibers, is helpful for promoting gastrointestinal peristalsis, discharging toxic substances in intestinal tracts out of the body and promoting defecation. The konjac glucomannan can effectively inhibit the absorption of fat decomposition substances such as cholesterol, bile acid and the like by small intestines, promote fat to be discharged out of the body, and reduce the total amount of triglyceride and cholesterol in serum. After people eat the konjak, a large amount of mucin can be absorbed, the elasticity and toughness of human blood vessels can be increased, the blood vessels can be prevented from rigidifying and aging, and the konjak has great benefits for maintaining the cardiovascular health of human beings. Can also make people feel full because the substances contained in the granules have the expansion function and have the viscosity in intestines and stomach, thereby effectively reducing the appetite and the appetite of the people who lose weight, being beneficial to successfully losing weight and recovering the good figure. Rhizoma Amorphophalli contains large amount of water soluble fiber, and can inhibit the absorption of saccharides from intestine and stomach, thereby reducing blood glucose after meal.
Highland barley powder: the highland barley has the characteristics of high protein, high fiber, high vitamin, low fat, low sugar and the like. The protein content is 6.35-21.00%, the average value is 11.31%, and the protein content is higher than that of wheat, rice and corn. The starch content is 40.54-67.68%, the average value is 59.25%, the amylopectin content is 74-78% generally, and the amylopectin content is even as high as or close to 100%. The crude fat is 1.18-3.09%, the average value is 2.13%, and the crude fat is lower than that of corn and oat, but higher than that of wheat and rice; it also contains oleic acid, linoleic acid, linolenic acid, etc. with cholesterol lowering effect; the soluble fiber and the total fiber content are higher than those of other cereal crops; the highland barley is rich in B vitamins, vitamin C and the like; the trace elements of calcium, phosphorus, iron, copper, zinc, manganese and selenium are all higher than those of corn, wherein the content of iron is higher than that of wheat and rice. The highland barley contains 18 kinds of amino acids, especially the essential amino acids for human body are relatively complete. The food processed by taking highland barley as a raw material is often eaten, and has important significance for supplementing daily essential amino acid for organisms.
The design principle of the formula of the invention is as follows:
the daily staple food of each diabetic is preferably 200-300 g. The morning, noon and evening are calculated according to the proportion of 1/5, 2/5 and 2/5. Then, the morning, noon and evening staple food is 40-60g, 60-80g and 60-80 g. The size of the standard bowl is about 2/3 after cooking, and middle-light laborers can feel satiety; and meat and vegetable supplementary protein and fat.
Firstly, the fine dried noodle product is recommended to be bundled by 50-90 g, wherein the total carbohydrate brought by the wheat flour and the tartary buckwheat flour accounts for about 50% and accounts for 25-45 g; and the ratio of the wheat flour to the tartary buckwheat flour is determined by combining the rutin content in the tartary buckwheat flour, the appearance color and taste of the fine dried noodles and the color after cooking.
Secondly, the dietary fiber supplement amount of each diabetic is about 10-20 g per day. The dietary fiber amount of the wheat flour and the tartary buckwheat flour is about 2.3-4.2 g, and the soybean dietary fiber is added to meet the daily dietary fiber supplement amount of each person with diabetes.
Thirdly, wheat gluten and salt are specially added to facilitate the forming of the dried noodles and have good food characteristics.
Fourthly, in order to make the taste elastic, the egg white powder and the konjak powder are added.
Fifthly, the content of trace elements can be improved by adding the highland barley powder.
After the overall formulation is completed, the dried noodles have a carbohydrate content of about 58%, a dietary fiber content of about 14%, a fat content of about 5%, a protein content of about 11%, a moisture content of about 11%, and trace elements of about 0.5%.
The invention has the beneficial effects that:
1. the fine dried noodles suitable for people with diabetes are scientific and reasonable in formula, meet the normal carbohydrate intake of the patients with diabetes, supplement various nutrient elements normally required by human bodies, and are beneficial to controlling and maintaining the blood sugar of the patients with diabetes; in addition, the dried noodles are excellent in the items of color, appearance, palatability, toughness, viscosity, smoothness, taste and the like, and are accepted by consumers.
2. The preparation method of the fine dried noodles suitable for people with diabetes mellitus has a simple and easily-controlled preparation process, and is beneficial to large-scale production.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Example 1
The embodiment provides a preparation method of fine dried noodles suitable for people with diabetes, which comprises the following steps:
(I) the method for preparing the soybean dietary fiber powder comprises the following steps:
(1) crushing soybeans, screening the crushed soybeans by a 80-mesh screen, adding 10 times of water by weight, and uniformly stirring to obtain a mixture a;
(2) adding 0.05 wt.% of dry-based alkaline lipase to the mixture a in the step (1), adjusting the pH of the system to 8.5, heating the system to 30 ℃, and keeping the temperature for 5 hours to obtain a mixture b;
(3) adding 0.85 wt.% of sodium hydroxide in the total weight of the system into the mixture b in the step (2), boiling, and maintaining for 20min to obtain a mixture c;
(4) after the mixture c in the step (3) is cooled, adding 3 wt.% of hydrogen peroxide based on the total weight of the system, and preserving the heat for 4 hours at 50 ℃ to obtain a mixture d;
(5) and (4) filtering the mixture d obtained in the step (4), rinsing to be neutral, drying and crushing to obtain the soybean dietary fiber powder.
(II) preparing the fine dried noodles, wherein the method comprises the following steps:
(i) mixing 300g of soybean dietary fiber powder, 300g of wheat gluten, 50g of egg albumen powder, 60g of highland barley powder and 40g of konjak powder, then adding 600g of wheat flour and 600g of tartary buckwheat powder, and continuously mixing to obtain mixed powder;
(ii) dissolving 5g of salt in water to obtain salt water; adding the salt water into the mixed powder, and continuously stirring to obtain dough;
(iii) the dough is pressed into a proper thickness after standing, then is cut into strips with the length of 18cm and the width of 0.4cm, and is dried for 6 hours at the temperature of 70 ℃ to obtain the fine dried noodles suitable for the diabetes patients.
Example 2
The embodiment provides a preparation method of fine dried noodles suitable for people with diabetes, which comprises the following steps:
(I) the method for preparing the soybean dietary fiber powder comprises the following steps:
(1) crushing soybeans, screening the crushed soybeans by a 100-mesh screen, adding 15 times of water by weight, and uniformly stirring to obtain a mixture a;
(2) adding 0.08 wt.% of dry basic lipase to the mixture a in the step (1), adjusting the pH of the system to 9.0, heating the system to 35 ℃, and keeping the temperature for 6 hours to obtain a mixture b;
(3) adding sodium hydroxide accounting for 1 wt.% of the total weight of the system into the mixture b obtained in the step (2), boiling, and maintaining for 30min to obtain a mixture c;
(4) after the mixture c in the step (3) is cooled, adding 5 wt.% of hydrogen peroxide based on the total weight of the system, and preserving the heat for 5 hours at the temperature of 55 ℃ to obtain a mixture d;
(5) and (4) filtering the mixture d obtained in the step (4), rinsing to be neutral, drying and crushing to obtain the soybean dietary fiber powder.
(II) preparing the fine dried noodles, wherein the method comprises the following steps:
(i) mixing 400g of soybean dietary fiber powder, 400g of wheat gluten, 100g of egg albumen powder, 100g of highland barley powder and 60g of konjak powder, then adding 900g of wheat flour and 900g of tartary buckwheat powder, and continuously mixing to obtain mixed powder;
(ii) dissolving 10g of salt in water to obtain salt water; adding the salt water into the mixed powder, and continuously stirring to obtain dough;
(iii) the dough is pressed into a proper thickness after standing, then is cut into strips with the length of 18cm and the width of 0.4cm, and is dried for 8 hours at the temperature of 80 ℃ to obtain the fine dried noodles suitable for the diabetes patients.
Example 3
The embodiment provides a preparation method of fine dried noodles suitable for people with diabetes, which comprises the following steps:
(I) the method for preparing the soybean dietary fiber powder comprises the following steps:
(1) crushing soybeans, screening the crushed soybeans by a 90-mesh screen, adding 12 times of water by weight, and uniformly stirring to obtain a mixture a;
(2) adding 0.06 wt.% of dry basic lipase based on the total weight of the system into the mixture a in the step (1), adjusting the pH of the system to 8.8, heating the system to 32 ℃, and keeping the temperature for 5.5 hours to obtain a mixture b;
(3) adding 0.85 wt.% of sodium hydroxide in the total weight of the system into the mixture b in the step (2), boiling, and maintaining for 25min to obtain a mixture c;
(4) after the mixture c in the step (3) is cooled, adding hydrogen peroxide of which the weight is 4 wt% of the total weight of the system, and preserving the heat for 4.5 hours at the temperature of 52 ℃ to obtain a mixture d;
(5) and (4) filtering the mixture d obtained in the step (4), rinsing to be neutral, drying and crushing to obtain the soybean dietary fiber powder.
(II) preparing the fine dried noodles, wherein the method comprises the following steps:
(i) mixing 350g of soybean dietary fiber powder, 350g of wheat gluten, 75g of egg albumen powder, 80g of highland barley powder and 50g of konjak powder, then adding 750g of wheat flour and 750g of tartary buckwheat powder, and continuously mixing to obtain mixed powder;
(ii) dissolving 7.5g of salt in water to obtain saline water; adding the salt water into the mixed powder, and continuously stirring to obtain dough;
(iii) the dough is pressed into a proper thickness after standing, then is cut into strips with the length of 18cm and the width of 0.4cm, and is dried for 7 hours at the temperature of 75 ℃ to obtain the fine dried noodles suitable for the diabetes patients.
First, referring to SB/T10137-93, the fine dried noodles obtained in examples 1-3 and similar products (comparative examples) sold in the market are subjected to sensory evaluation, and an evaluating person is composed of 6 trained persons who have experienced taste, and the evaluation standard is shown in Table 1; the evaluation results are shown in table 2, and the evaluation scores are averaged.
The noodle for evaluation was prepared by the following method: weighing 500mL of tap water in a small aluminum pot (diameter is 20cm), boiling on a 2000W electric furnace, weighing 50g of dry noodle sample, putting into the pot, boiling until white raw flour of the noodle core is just disappeared, immediately taking out the noodle, showering for about 10s by flowing tap water, and placing in a bowl for tasting.
Table 1 noodle taste items and scoring criteria
Figure BDA0002931223840000091
Figure BDA0002931223840000101
TABLE 2 scoring results
Item Example 1 Example 2 Example 3 Comparative example
Color 8.8 8.5 9.1 7.5
Apparent state 8.9 9.2 9.3 6.7
Palatability (Soft and hard) 17.6 18.3 18.1 13.8
Toughness of 22.7 23.2 23.7 18.4
Viscosity of 23.9 21.7 22.2 17.6
Smoothness of the surface 4.7 4.3 4.5 3.1
Taste of food 4.5 4.4 4.8 3.8
Total score 91.1 89.6 91.7 70.9
The results in table 2 show that all indexes of the fine dried noodles obtained in the embodiments 1 to 3 of the invention are superior to those of similar products sold in the market, and the total score is higher.
And (II) randomly selecting 10 common consumers as experience persons for the sense of the taste of the noodles, simultaneously tasting the fine dried noodles obtained in the example 3 and two other commercially available products, and selecting products which are considered to be good in mouthfeel and taste (more than possible), wherein the results are shown in a table 3.
Table 3 selection results
Figure BDA0002931223840000111
As can be seen from Table 3, the acceptance and acceptance of the dried noodles obtained in example 3 by the ordinary consumer are the highest and are much higher than those of the two similar products on the market.
And (III) selecting 10 patients with diabetes symptoms, continuously eating the fine dried noodles for 7 days on the premise of not changing the life rule and not violating the intake of the diabetes patients, measuring the fasting blood glucose value of the fine dried noodles, and comparing the fasting blood glucose value with that of the fine dried noodles which are not eaten, wherein the results are shown in table 4.
TABLE 4 fasting blood glucose measurement
Figure BDA0002931223840000121
As can be seen from the results in Table 4, the fasting blood glucose of the diabetic patients can be controlled and maintained remarkably after the noodles of the present invention are used.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.

Claims (10)

1. The fine dried noodles suitable for people with diabetes are characterized by comprising the following raw materials: wheat flour, tartary buckwheat flour, soybean dietary fiber powder, wheat gluten, highland barley flour, egg albumen powder, konjak flour and salt.
2. The fine dried noodles suitable for people with diabetes mellitus as claimed in claim 1, are characterized by comprising the following raw materials in parts by weight: 60-90 parts of wheat flour, 60-90 parts of tartary buckwheat powder, 30-40 parts of soybean dietary fiber powder, 30-40 parts of wheat gluten, 6-10 parts of highland barley powder, 5-10 parts of egg albumen powder, 4-6 parts of konjac flour and 0.5-1 part of salt.
3. The fine dried noodles suitable for diabetic patients according to claim 2, which are prepared from the following raw materials in parts by weight: 75 parts of wheat flour, 75 parts of tartary buckwheat powder, 35 parts of soybean dietary fiber powder, 35 parts of wheat gluten, 8 parts of highland barley powder, 7.5 parts of egg albumen powder, 5 parts of konjac flour and 0.75 part of salt.
4. The fine dried noodles suitable for people with diabetes mellitus as claimed in any one of claims 1 to 3, wherein the preparation method of the soybean dietary fiber powder comprises the following steps:
(1) crushing soybeans, adding water, and uniformly stirring to obtain a mixture a;
(2) adding dry-based alkaline lipase into the mixture a in the step (1), adjusting the pH of a system to be alkaline, and then heating and preserving heat to obtain a mixture b;
(3) adding sodium hydroxide into the mixture b in the step (2) and boiling to obtain a mixture c;
(4) after the mixture c in the step (3) is cooled, adding hydrogen peroxide and preserving heat to obtain a mixture d;
(5) and (4) filtering the mixture d obtained in the step (4), rinsing to be neutral, drying and crushing to obtain the soybean dietary fiber powder.
5. The fine dried noodles suitable for people with diabetes mellitus as claimed in claim 4, wherein in the step (1), the fine dried noodles are crushed to pass through a 80-100 mesh sieve; adding 10-15 times of water by weight.
6. The fine dried noodles suitable for people with diabetes mellitus as claimed in claim 4, wherein in the step (2), the alkaline lipase is added at a dry basis of 0.05-0.08 wt.%; adjusting the pH value to 8.5-9.0; heating to 30-35 ℃ and preserving heat for 5-6 h.
7. The fine dried noodles suitable for people with diabetes mellitus as claimed in claim 4, wherein in the step (3), the sodium hydroxide is added in a proportion of 0.85-1 wt%, and the addition is maintained for 20-30 min after boiling.
8. The fine dried noodles suitable for people with diabetes mellitus to eat according to claim 4, wherein in the step (4), the adding proportion of hydrogen peroxide is 3-5 wt%, and the fine dried noodles are kept warm for 4-5 hours at the temperature of 50-55 ℃.
9. A method for preparing dried noodles suitable for diabetic patients according to any one of claims 1 to 8, comprising the steps of:
(i) mixing soybean dietary fiber powder, wheat gluten powder, egg albumen powder, highland barley powder and konjac powder, then adding wheat flour and tartary buckwheat powder, and continuously mixing to obtain mixed powder;
(ii) dissolving salt in water to obtain salt water; adding the salt water into the mixed powder, and continuously stirring to obtain dough;
(iii) and standing the dough, and sequentially tabletting, slitting and drying to obtain the fine dried noodles suitable for the diabetes mellitus patients.
10. The preparation method according to claim 9, wherein in the step (iii), the drying is carried out at 70-80 ℃ for 6-8 h.
CN202110147599.1A 2021-02-03 2021-02-03 A fine dried noodle suitable for diabetes patients and its preparation method Pending CN112772838A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115517333A (en) * 2022-09-23 2022-12-27 湖北茂顺农产品有限公司 Method for making staple food konjak fine dried noodles for group with high blood sugar

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Publication number Priority date Publication date Assignee Title
CN101828668A (en) * 2010-04-13 2010-09-15 山东轻工业学院 Method for preparing dietary fiber by combining enzymatic alkaline method and wet ultra-micro pulverization
CN105995503A (en) * 2016-05-19 2016-10-12 成都宝维控糖食品有限公司 Fine dried noodles capable of controlling blood sugar and containing tartary buckwheat and okra as well as preparation method
CN109757647A (en) * 2019-01-22 2019-05-17 青海大学 A kind of low GI of highland barley squeezes noodles and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101828668A (en) * 2010-04-13 2010-09-15 山东轻工业学院 Method for preparing dietary fiber by combining enzymatic alkaline method and wet ultra-micro pulverization
CN105995503A (en) * 2016-05-19 2016-10-12 成都宝维控糖食品有限公司 Fine dried noodles capable of controlling blood sugar and containing tartary buckwheat and okra as well as preparation method
CN109757647A (en) * 2019-01-22 2019-05-17 青海大学 A kind of low GI of highland barley squeezes noodles and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115517333A (en) * 2022-09-23 2022-12-27 湖北茂顺农产品有限公司 Method for making staple food konjak fine dried noodles for group with high blood sugar

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