CN114698778A - Low-sugar-rise instant cereal noodles and preparation method thereof - Google Patents
Low-sugar-rise instant cereal noodles and preparation method thereof Download PDFInfo
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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
- A23L7/113—Parboiled or instant pasta
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to the technical field of food processing, and particularly relates to low-glycemic instant cereal noodles and a preparation method thereof. The noodle comprises: 35-45 parts of buckwheat flour, 30-40 parts of hulless oat flour, 15-25 parts of wheat gluten, 10-20 parts of mung bean flour, 5-15 parts of resistant starch, 1-2 parts of water-milled glutinous rice flour, 0.1-1 part of white kidney bean extract and 0.1-1 part of edible salt. The drying method of multi-section type moisture preservation and temperature control is adopted to realize the drying of the cereal noodles, and simultaneously, the internal structure of the cereal noodles becomes more stable and digestion-resistant under the physical action of temperature and humidity, and the blood sugar is in a slow rising trend after eating. The prepared low-glycemic instant cereal noodles can be eaten after being soaked in boiled water for 3min without adding wheat flour, are chewy and smooth in taste, have the rich fragrance of cereals such as oat flour and the like, are unique in flavor and slow in glycemic, and are good meal replacement food for people with hyperglycemia. The noodles effectively solve the problems of large postprandial blood sugar load, unstable blood sugar, short shelf life and inconvenient storage of the existing hyperglycemia population.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of low-glycemic instant cereal noodles and low-glycemic instant cereal noodles prepared by the preparation method.
Background
Diabetes is a metabolic disease caused by absolute deficiency of insulin secretion or reduced responsiveness of the body to insulin. The traditional Chinese medicine composition is one of three main diseases which are parallel to cardiovascular and cerebrovascular diseases and tumors and seriously harm human health, and has the characteristics of high incidence rate, long course of disease, complicated disease condition, difficult radical cure and the like. According to the statistics of the World Health Organization (WHO) and the international diabetes union (IDF) authority, 2.4 hundred million people worldwide suffer from diabetes, wherein the incidence rate reaches 3-5 parts, and the incidence rate above 50 years is about 10 parts. Diabetes has become one of three serious diseases which endanger human health, and the blood sugar of a diabetic patient is in a high level for a long time, and large blood vessels and micro blood vessels are damaged and endanger the heart, the brain, the kidney, peripheral nerves, eyes, feet and the like. According to the statistics of the world health organization, the diabetes complications are more than 100, and are the most known diseases at present. Complications exist in different degrees when the diabetes is long in course, and the prevention of the complications of the diabetes is a vital social problem.
The degree of postprandial glycemic variability due to food can be reflected by the Glycemic Index (GI) and insulin index, with different foods having different GI and varying effects on postprandial blood glucose. The secretion of postprandial insulin is related to the quantity and speed of glucose entering blood, the speed of postprandial blood glucose rise is high, the speed and quantity of insulin secretion are high, and food has a high insulin index. Conversely, the postprandial blood glucose rises slowly, the secretion of insulin is slowed, and the insulin index of food is lower. The intake of high GI food can lead to the formation of hyperglycemia, hyperinsulinemia and free fatty acid in blood to be rapidly reduced, fat is rapidly formed, insulin is released in large quantity by islet cells, and the function of the islet beta cells is damaged due to the fact that the islet beta cells are over-fatigued after the high GI food is eaten for a long time. Research shows that the low GI food has high application value in the treatment and prevention of IR related chronic metabolic diseases.
At present, the number of foods for patients with hyperglycemia in the market is small, particularly, convenience foods are particularly scarce, and although a certain amount of coarse food grains are added to partial noodles, the internal structure of the noodles is unstable and digestion is not resistant. Therefore, the low-sugar-rise instant cereal noodles which are rich in coarse food grains, more stable in internal structure under the physical action of temperature and humidity and resistant to digestion are urgently needed in the industry at present.
Disclosure of Invention
In view of the above-mentioned disadvantages, the present invention provides a low-glycation instant cereal noodle and a preparation method thereof. According to the method, the grain noodles are dried by a multi-section type moisture-preserving and temperature-controlling drying method, the internal structure of the grain noodles becomes more stable and digestion-resistant under the physical action of temperature and humidity, and the blood sugar of the grain noodles is in a slow rising trend after eating.
In order to realize the above-mentioned invention, the invention adopts the following technical scheme:
a low-glycemic instant cereal noodle comprising:
35-45 parts of buckwheat flour, 30-40 parts of hulless oat flour, 15-25 parts of wheat gluten, 10-20 parts of mung bean flour, 5-15 parts of resistant starch, 1-2 parts of glutinous rice flour, 0.1-1 part of white kidney bean extract and 0.1-1 part of edible salt.
Furthermore, the coarse fineness of the buckwheat flour, the hulless oat flour, the wheat gluten flour, the mung bean flour and the white kidney bean extract is more than 80 meshes, and the coarse fineness of the resistant starch and the glutinous rice flour is 100 meshes.
Further, the hulless oat powder is fried cooked hulless oat powder; the buckwheat flour is high-quality buckwheat flour processed by a factory.
Further, the noodles are cylindrical noodles with a diameter of 0.8mm and wide noodles with a thickness of 0.5 mm.
The present invention also discloses a method for preparing the low-glycemic instant cereal noodles as described in any one of the above, comprising:
(1) putting the raw materials into a high-speed mixer, and mixing dry materials for 30s to obtain a first mixture;
(2) adding 30-40 wt% of drinking water into the first mixture, and mixing for 5min to obtain a second mixture;
(3) conveying the second mixture to a vacuum feeding machine, and extruding and puffing to obtain a third mixture;
(4) drying the third mixture by using the surface of a blower to obtain primarily shaped noodles;
(5) and (3) drying the primarily shaped noodles in sections to obtain the low-sugar-rise instant cereal noodles.
Further, the drinking water in the step (2) is selected to be the drinking water with the temperature of 30-40 ℃ in winter and the drinking water with the temperature of 25-30 ℃ in summer; the temperature of the second mixed material is 35-40 ℃.
Further, the extrusion speed in the step (3) is 120kg/h, and the extrusion temperature is 120-150 ℃; the temperature of the third mixed material is 30-50 ℃.
Further, the temperature of the blower in the step (4) is 20-30 ℃.
Further, the step (5) of segmented drying comprises the following steps:
drying in the first section: drying at 50-60 deg.C and humidity of 60-65% for 0.5-1.0 h;
and (3) second-stage drying: drying at 60-75 deg.C and humidity of 75-80% for 1.5-2.0 h;
and (3) third-stage drying: drying at 40-45 deg.C and 40-45% humidity for 2.5-3.0 h;
and (5) drying in the fourth section: drying at 20-30 deg.C and 30-40% humidity for 0.5-1.0 h.
The invention also discloses the low-glycemic instant cereal noodles prepared by any one of the preparation methods, which can be eaten after being soaked in boiling water for 3min, and have chewy and smooth mouthfeel and no coarse cereal mouthfeel.
The invention has the beneficial effects that:
this application adopts the stoving method of multistage formula moisturizing accuse temperature to realize when the stoving of cereal noodless, makes cereal noodless inner structure become more stable under the physical action of humiture, and is resistant digestion, and the blood sugar is the slow trend that rises after eating.
The low-sugar-rise instant cereal noodles prepared by the method can be eaten after being soaked in boiled water for 3min without adding wheat flour, are chewy and smooth in taste, have rich fragrance of cereals such as oat flour and the like, and are unique in flavor. The GI value is low, and the food is good meal replacement food for people with hyperglycemia. The noodles effectively solve the problems of large postprandial blood sugar load, unstable blood sugar, short shelf life and inconvenient storage of the existing hyperglycemia population.
Drawings
Fig. 1 is a graph showing a test of a change in blood glucose concentration after eating the low-glycemic instant cereal noodles prepared in example.
Detailed Description
The formulation and preparation method of the high-content coarse cereal noodles provided by the invention are further explained by the following examples. It should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention, and those skilled in the art can make certain insubstantial modifications and adaptations of the present invention based on the above disclosure and still fall within the scope of the present invention.
The raw materials used in the invention are conventional commercial products unless specified otherwise; the methods used in the present invention are conventional in the art unless otherwise specified. As used herein, unless otherwise specified, all are expressed in mass percent, i.e., wt%.
Example 1
Low-sugar-rise instant cereal noodles and preparation method thereof
(1) Weighing 35 parts of buckwheat flour, 34 parts of hulless oat flour, 15 parts of wheat gluten, 10 parts of mung bean flour, 5 parts of resistant starch, 1 part of glutinous rice flour, 0.1 part of white kidney bean extract and 0.1 part of edible salt for later use;
(2) placing the weighed materials in a high-speed mixer, and mixing dry materials for 30 s;
(3) adding 35% of drinking water into the mixed dry materials, wherein the temperature of the drinking water is 30 ℃, and mixing the materials for 5 min;
(4) conveying the mixed materials into a vacuum feeding machine, wherein the temperature of the mixed materials is 35 ℃, and the material state is a holding agglomeration state and a loosening state;
(5) the mixed wet material is poured into a bulking machine for extrusion and bulking at the speed of 120kg/h by a vacuum feeding machine, and the extrusion and bulking temperature is 130 ℃;
(6) automatically feeding the extruded and puffed material into a forming machine for extrusion forming, wherein the forming temperature of the material is 40 ℃;
(7) blowing the molded noodles by a blower, and drying the surface of the noodles, wherein the temperature of the air is 25 ℃;
(8) the noodle of preliminary design conveys the stoving room through the cableway and carries out the sectional type stoving in, and first section is dried: drying for 1.0h at 50 ℃ and 65% humidity; and (3) second-stage drying: drying for 2.0h at 60 ℃ and 75% humidity; and (3) third-stage drying: drying for 3.0h at 45 ℃ and 45% humidity; and (5) drying in the fourth section: drying at 25 deg.C and 30% humidity for 1.0 h.
Example 2
Low-glycemic instant cereal noodles and preparation method thereof
(1) Weighing 37 parts of buckwheat flour, 30 parts of hulless oat flour, 10 parts of wheat gluten, 10 parts of mung bean flour, 10 parts of resistant starch, 2 parts of glutinous rice flour, 0.5 part of white kidney bean extract and 0.5 part of edible salt for later use;
(2) placing the weighed materials in a high-speed mixer, and mixing dry materials for 30 s;
(3) adding 35% of drinking water into the mixed dry materials, wherein the temperature of the drinking water is 30 ℃, and mixing the materials for 5 min;
(4) conveying the mixed materials into a vacuum feeding machine, wherein the temperature of the mixed materials is 35 ℃, and the material state is a holding agglomeration state and a loosening state;
(5) the mixed wet material is poured into a bulking machine for extrusion and bulking at the speed of 120kg/h by a vacuum feeding machine, and the extrusion and bulking temperature is 130 ℃;
(6) automatically feeding the extruded and puffed material into a forming machine for extrusion forming, wherein the forming temperature of the material is 40 ℃;
(7) blowing the molded noodles by a blower, and drying the surface of the noodles, wherein the temperature of the air is 25 ℃;
(8) the noodless of preliminary design are carried out sectional type stoving in conveying the stoving room through the cableway, and first section is dried: drying at 55 deg.C and 60% humidity for 0.5 h; and (3) second-stage drying: drying for 1.5h at 75 ℃ and 75% humidity; and (3) third-stage drying: drying for 2.5h at 45 ℃ and 40% humidity; and (5) drying in the fourth section: drying at 25 deg.C and 30% humidity for 1.0 h.
COMPARATIVE EXAMPLE 1 (replacement of mung Bean flour with Konjac flour)
An instant cereal noodle with low glycemia was prepared in the same manner as in example 1, except that the following ingredients were added:
40 parts of buckwheat flour, 30 parts of hulless oat flour, 8 parts of wheat gluten, 10 parts of konjac flour, 6 parts of resistant starch, 6 parts of glutinous rice flour, 0.5 part of white kidney bean extract and 0.5 part of edible salt.
Comparative example 2 (replacing mung bean flour with konjaku flour and edible pea fiber)
An instant cereal noodle with low glycemia was prepared in the same manner as in example 1, except that the following ingredients were added:
35 parts of buckwheat flour, 34 parts of hulless oat flour, 15 parts of wheat gluten, 10 parts of konjac flour, 5 parts of edible pea fiber, 1 part of glutinous rice flour, 0.2 part of white kidney bean extract and 0.1 part of edible salt.
COMPARATIVE EXAMPLE 3 replacement of buckwheat flour with Black wheat flour
An instant cereal noodle with low glycemia was prepared in the same manner as in example 1, except that the following ingredients were added:
35 parts of triticale powder, 34 parts of hulless oat powder, 15 parts of wheat gluten powder, 10 parts of konjac powder, 5 parts of edible pea fiber, 1 part of glutinous rice powder, 0.2 part of white kidney bean extract and 0.1 part of edible salt.
Comparative example 4 (elimination of use of hulless oat flour)
An instant cereal noodle with low glycemia, which is prepared by the same processing steps as example 2, except that the ingredients are:
64 parts of buckwheat flour, 15 parts of wheat gluten, 10 parts of mung bean flour, 6 parts of resistant starch, 5 parts of glutinous rice flour, 0.5 part of white kidney bean extract and 0.5 part of edible salt.
Comparative example 5 (abolishing the use of edible salt)
An instant cereal noodle with low glycemia was prepared in the same manner as in example 2 except that the ingredients were
Weighing 37 parts of buckwheat flour, 30 parts of hulless oat flour, 10 parts of wheat gluten, 10 parts of mung bean flour, 10 parts of resistant starch, 2 parts of glutinous rice flour and 0.5 part of white kidney bean extract
Comparative example 6
An instant cereal noodle with low sugar content was prepared as in example 2 except that in the step (3), the temperature of drinking water was adjusted to 20 ℃ and the mixing time was 1 min. The other processing methods were the same as in example 2.
Comparative example 7
An instant cereal noodle with low glycemia was prepared as in example 2 except that the drying temperature in the step (8) of the method was naturally dried for 4 hours.
Test example 1
Shelf life measurement of the instant cereal noodles prepared in examples
Accelerated destructive tests were carried out at 47 ℃ and 60% RH for this test.
According to the detection result, the sensory and microbiological indexes of the product are still within the acceptable range after the product is placed for 65 days at 47 ℃ and 60% RH.
Reference general food Q 102, the corresponding storage time of the food under the condition of normal temperature (25 ℃) is calculated as:
θs(25℃)＝θs(XX)X Q10 △Ta/10＝65X 22.2299 days
Considering that the actual storage, transportation and sale conditions of the product cannot be completely reproduced in the test process, the guarantee period of the product is recommended to be set by reserving at least 10% of safety margin on the basis of test data. The sample is calculated to be preserved for no more than 270 days (9 months) at the normal temperature (24 ℃), which can meet the product quality requirement, and the product is supposed to meet the requirement of the quality guarantee period of 9 months under the normal temperature condition.
Test example 2
Sensory evaluation was performed on the cereal instant noodles prepared in each group of examples and comparative examples, and the specific results are shown in table 1.
TABLE 1 sensory evaluation of the groups of cereal instant noodles
According to the results in the table 1, the low-sugar-rise instant cereal noodles prepared by the process steps can be completely rehydrated after being brewed with boiled water for 3min, and have no drawing, smooth surface, chewy taste and the aroma of hulless oat. Compared with the other comparative example groups, the problems of poor elasticity, poor chewing strength, drawing, adhesion, floccule and the like are solved.
Test example 3
Blood glucose concentration change test after eating the low-glycemic instant cereal noodles prepared in example
When this application utilizes drying method of multistage formula moisturizing accuse temperature to realize the stoving of cereal noodless, make cereal noodless inner structure become more stable under the physical action of humiture, resistant digestion, the blood sugar is the slow trend that rises after eating, and whole blood sugar concentration's fluctuation range is not big, more does benefit to healthy crowd even high blood sugar crowd's blood sugar control, and the concrete result is seen in detail in figure 1.
In conclusion, the instant cereal noodles prepared by the method are suitable for high-sugar people to eat, effectively delay the variation range of postprandial blood sugar, have chewy and smooth mouthfeel and long shelf life, and can reach 9 months of shelf life at normal temperature. The problems that the conventional daily staple food for diabetic patients is high in sugar increasing speed, large in blood sugar load, unstable in blood sugar, short in quality guarantee period and difficult to store are effectively solved.
It will be appreciated by those of ordinary skill in the art that the examples described herein are intended to assist the reader in understanding the manner in which the invention is practiced, and it is to be understood that the scope of the invention is not limited to such specifically recited statements and examples. Those skilled in the art can make various other specific changes and combinations based on the teachings of the present invention without departing from the spirit of the invention, and these changes and combinations are within the scope of the invention.
Claims (10)
1. A low-glycemic instant cereal noodle comprising:
35-45 parts of buckwheat flour, 30-40 parts of hulless oat flour, 15-25 parts of wheat gluten, 10-20 parts of mung bean flour, 5-15 parts of resistant starch, 1-10 parts of glutinous rice flour, 0.1-1 part of white kidney bean extract and 0.1-1 part of edible salt.
2. The low-glycemic instant cereal noodles according to claim 1, wherein:
the particle sizes of the buckwheat flour, the hulless oat flour, the wheat gluten, the mung bean flour and the white kidney bean extract are more than 80 meshes;
the grain diameter of the resistant starch and the glutinous rice flour is 100 meshes.
3. Low-glycemic instant cereal noodles according to claim 1 or 2, wherein:
the hulless oat powder is fried hulless oat powder.
4. Low-glycemic instant cereal noodles according to claim 1 or 2, wherein:
the noodle is cylindrical noodle with diameter of 0.8mm or wide noodle with thickness of 0.5 mm.
5. A method for preparing the low-glycemia instant cereal noodles as claimed in any one of claims 1 to 4, comprising:
(1) putting the raw materials into a high-speed mixer, and mixing dry materials for 30s to obtain a first mixture;
(2) adding 30-40 wt% of drinking water into the first mixture, and mixing for 5min to obtain a second mixture;
(3) conveying the second mixture to a vacuum feeding machine, and extruding and puffing to obtain a third mixture;
(4) drying the third mixture by using the surface of a blower to obtain primarily shaped noodles;
(5) and (3) drying the primarily shaped noodles in sections to obtain the low-sugar-rise instant cereal noodles.
6. The production method according to claim 5, wherein:
selecting the drinking water with the temperature of 30-40 ℃ in winter and selecting the drinking water with the temperature of 25-30 ℃ in summer;
the temperature of the second mixed material is 35-40 ℃.
7. The production method according to claim 5, wherein:
the extrusion and expansion speed of the step (3) is 120kg/h, and the extrusion and expansion temperature is 120-150 ℃;
the temperature of the third mixed material is 30-50 ℃.
8. The production method according to claim 5, wherein:
and (4) controlling the temperature of the blower to be 20-30 ℃.
9. The production method according to claim 5, wherein:
the step (5) of segmented drying comprises the following steps:
drying in the first section: drying at 50-60 deg.C and humidity of 60-65% for 0.5-1.0 h;
and (3) second-stage drying: drying at 60-75 deg.C and humidity of 75-80% for 1.5-2.0 h;
and (3) third-stage drying: drying at 40-45 deg.C and 40-45% humidity for 2.5-3.0 h;
and (5) drying in the fourth section: drying at 20-30 deg.C and humidity of 30-40% for 0.5-1.0 h.
10. A low-glycemic instant cereal noodle prepared by the preparation method according to any one of claims 5 to 9.
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| CN112273578A (en) * | 2020-11-25 | 2021-01-29 | 内蒙古蒙清农业科技开发有限责任公司 | Special instant noodles for diabetics and preparation method thereof |
| CN112641043A (en) * | 2020-04-28 | 2021-04-13 | 山东绿时代食品有限公司 | Staple food noodles suitable for diabetics and processing method thereof |
| CN113287717A (en) * | 2021-06-10 | 2021-08-24 | 北京万莱康营养与健康食品科学技术研究院有限公司 | Low-GI (glycemic index) brewing instant noodles and preparation method thereof |
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| CN106858317A (en) * | 2017-03-02 | 2017-06-20 | 玛士撒拉（上海）医疗科技有限公司 | A kind of low GI noodles and preparation method thereof |
| CN112641043A (en) * | 2020-04-28 | 2021-04-13 | 山东绿时代食品有限公司 | Staple food noodles suitable for diabetics and processing method thereof |
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| CN115997889A (en) * | 2022-12-19 | 2023-04-25 | 南昌大学 | Noodles with blood sugar regulating effect and preparation method thereof |
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