NL2031056B1 - Low-sugar and high-fiber noodles containing flammulina velutipes, preparation method thereof and use thereof for regulating intestinal flora - Google Patents

Low-sugar and high-fiber noodles containing flammulina velutipes, preparation method thereof and use thereof for regulating intestinal flora Download PDF

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NL2031056B1
NL2031056B1 NL2031056A NL2031056A NL2031056B1 NL 2031056 B1 NL2031056 B1 NL 2031056B1 NL 2031056 A NL2031056 A NL 2031056A NL 2031056 A NL2031056 A NL 2031056A NL 2031056 B1 NL2031056 B1 NL 2031056B1
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flammulina velutipes
noodles
layer
dough
sugar
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NL2031056A
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NL2031056A (en
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Wei Li Chia
Liupattana Charoen
Fai Chau Chi
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Liupattana Charoen
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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
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; 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
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • 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
    • 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
    • A23L7/11—Filled, stuffed or multilayered pasta

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Noodles (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The present application provides low-sugar and high-f1ber noodles containing Flammulina 5 velutipes‚ preparation method thereof and use thereof for regulating intestinal flora. The preparation method disclosed in the present application comprises sandwiching a layer containing Flammulina velutipes powder between layers that do not contain Flammulina velutipes powder, thereby obtaining the low-sugar and high-fiber noodles containing Flammulina velutipes, which has a multi-layered structure. The method can increase the content of dietary fiber and reduce the content 10 of starch in the noodles, meanwhile effectively eliminate the bad smell of mushrooms, thereby taking into account both the nutritional value and the flavor of the final product and providing the effect of promoting intestinal health. 13

Description

SPECIFICATION
LOW-SUGAR AND HIGH-FIBER NOODLES CONTAINING FLAMMULINA
VELUTIPES, PREPARATION METHOD THEREOF AND USE THEREOF
FOR REGULATING INTESTINAL FLORA
TECHNICAL FIELD
The present application relates to a preparation method and use of a functional food, in particular to low-sugar and high-fiber noodles containing Flammulina velutipes, preparation method thereof and use thereof for regulating intestinal flora.
BACKGROUND
Grains, such as rice, wheat, and com are mainly composed of starch, and contain high amounts of carbohydrates, so they can be used as the main energy source for human life. According to the eating habits or food culture of different regions, different types of grains are made into different kinds of staple foods, such as bread, rice, cakes, and noodles.
Although staple foods containing high amounts of carbohydrates can provide energy and satiety for life, for those who are losing weight or suffering from diseases such as diabetes, excessive intake of staple foods will reduce the effect of weight loss or cause a burden on health.
Hence, there are now reports advocating a diet that reduces the intake of staple foods. However, not eating staple food for a short period of time may be a feasible way, but most people cannot avoid eating staple food for a long time, and studies have pointed out that a diet that does not contain staple food at all is harmful to health, and causes, for example, brain degeneration, hair loss, hypoglycemia, anemia and other diseases.
Therefore, if a low-calorie staple food capable of providing satiety can be developed, it will be a great boon for those who want to control their weight or suffer from metabolic syndrome.
SUMMARY
The primary object of the present application is to provide low-sugar and high-fiber noodles containing Flammulina velutipes, preparation method thereof and use thereof for regulating intestinal flora, in which mushroom ingredients may be effectively used to replace some of the 1 staple food ingredients, and the adverse risk of the final product may be reduced through a special preparation process, thereby taking into account both the nutritional value and the flavor of the final product and providing the effect of assisting weight loss and controlling sugar intake.
Another object of the present application is to provide low-sugar and high-fiber noodles containing Flammulina velutipes, preparation method thereof and use thereof for regulating intestinal flora, in which without changing the intake of staple food, the intake of carbohydrates and sugar may be greatly reduced and the intake of dietary fiber may be increased, thereby achieving the effect of maintaining intestinal health and assisting weight loss.
Thus, in order to achieve the above-mentioned objects, the present application discloses low-sugar and high-fiber noodles containing Flammulina velutipes, which has a multi-layered structure. The multi-layered structure mainly comprises two outer layers facing each other with one surface and separated by a predetermined distance; and an interlayer disposed between the two outer layers with its two surfaces attaching to one surface of each of the two outer layers, respectively; wherein the two outer layers do not contain Flammulina velutipes and the interlayer contains Flammulina velutipes.
The present application further provides a preparation method for low-sugar and high-fiber noodles containing Flammulina velutipes, which comprises preparing two doughs separately, wherein one dough does not contain Flammulina velutipes powder and the other contains
Flammulina velutipes powder; pressing the two dough into layers with a predetermined thickness separately, sandwiching the layer containing Flammulina velutipes powder in the other layer that does not contain Flammulina velutipes extract; and then performing cutting to obtain the noodles with a predetermined width.
In one embodiment, the dough containing Flammulina velutipes powder is prepared by mixing of Flammulina velutipes powder, flour, inulin, NaCl and water, and the dough that does not contain
Flammulina velutipes powder is prepared by mixing of flour, inulin, NaCl and water.
In one embodiment, the weight ratio of the Flammulina velutipes powder to the flour in the dough containing Flammulina velutipes powder is about 1:1 to 1:2.
In one embodiment, the Flammulina velutipes powder is prepared by drying of fresh
Flammulina velutipes at a temperature of 40°C to 70°C followed by pulverization. In particular, the temperature of drying is preferably 40°C for achieving the best color and texture.
In one embodiment, the Flammulina velutipes powder accounts for 15-20% of the weight of 2 the noodles, and the inulin accounts for 4.5% of the weight of the noodles.
In one embodiment of the present application, the low-sugar and high-fiber noodles containing
Flammulina velutipes are prepared by manually or by machine.
In addition, since the low-sugar and high-fiber noodles containing Flammulina velutipes of the present application comprise a lot of dietary fiber, they are useful for regulating intestinal flora by effectively reducing the number of harmful bacteria and increasing the number of beneficial bacteria in the intestinal tract, and can be used as a composition for daily intestinal healthcare and health improvement.
BRIEF DESCRIPTION OF THE DRAWINGS
Figure 1 is a perspective view of the low-sugar and high-fiber noodles containing Flammulina velutipes according to an embodiment of the present application.
Figure 2 is a schematic diagram of a preparation method of the low-sugar and high-fiber noodles containing Flammulina velutipes according to another embodiment of the present application.
Figure 3 shows the appearance of Flammulina velutipes at different drying temperatures.
Figure 4 shows the appearance of noodles prepared by adding different amounts of
Flammulina velutipes.
Figure 5A shows the appearance of noodles prepared by adding Flammulina velutipes dried at 40°C, wherein the amount of Flammulina velutipes added is 30% of the weight of the noodles.
Figure 5B shows the appearance of noodles prepared by adding Flammulina velutipes dried at 70°C, wherein the amount of Flammulina velutipes added is 30% of the weight of the noodles.
Figure 6 shows the weight gain rate of each group of noodles after cooking.
Figure 7 shows the loss rate of each group of noodles after cooking.
Figure 8 shows the comparison of bacterial counts of Escherichia coli in the feces of hamsters in each group.
Figure 9 shows the comparison of bacterial counts of Lactobacillus spp. in the feces of hamsters in each group.
DETAILED DESCRIPTION
The present application discloses low-sugar and high-fiber noodles containing Flammulina velutipes, preparation method thereof and use thereof for regulating intestinal flora. The preparation method disclosed in the present application comprises sandwiching a layer containing Flammulina velutipes powder between layers that do not contain Flammulina velutipes powder, thereby obtaining the low-sugar and high-fiber noodles containing Flammulina velutipes powder, which has a multi-layered structure. The method can increase the content of dietary fiber and reduce the content of starch in the noodles, meanwhile effectively eliminate the bad smell of mushrooms, thereby taking into account both the nutritional value and the flavor of the final product and providing the effect of promoting intestinal health.
As shown in Figure 1, one embodiment of the present application provides low-sugar and high-fiber noodles 10 containing Flammulina velutipes, which mainly comprises two outer layers 20 and an interlayer 30, wherein the two outer layers 20 do not contain Flammulina velutipes and face each other with one surface and are separated by a predetermined distance, thereby forming a space; the interlayer 30 contains Flammulina velutipes and is disposed between the two outer layers 20 with its two surfaces attaching to one surface of each of the two outer layers 20, respectively.
Another embodiment of the present application provides a preparation method 90 for low-sugar and high-fiber noodles containing Flammulina velutipes, which comprises the steps of:
Step 901: preparation of the first layer
A first dough was prepared by mixing of Flammulina velutipes powder, flour, inulin, NaCl and water, and then the first dough was pressed into a first layer with a predetermined thickness, wherein the weight ratio of the Flammulina velutipes powder to the flour is about 1:1 to 1:2, such as 1:1, 1:1.5, and 1:2.
The Flammulina velutipes powder was prepared by drying at a temperature of 40°C to 70°C followed by pulverization.
Step 902: preparation of the second layer
A second dough was prepared by mixing of flour, inulin, NaCl and water, and then the second dough was pressed into a second layer with a predetermined thickness.
Step 903: combination of the first layer and the first layer
The first layer was stacked on the second layer, and then the second layer was folded in half so that the first layer was covered within the second layer to form a third dough.
Step 904: preparation of the low-sugar and high-fiber noodles containing Flammulina velutipes
The third dough was pressed into a third layer with a predetermined thickness, the third layer 4 was cut into raw noodles having a predetermined width, and the raw noodles were dried to obtain the final noodles, in which the Flammulina velutipes powder accounts for 15-20% of the weight of the noodles and the inulin accounts for 4.5% of the weight of the noodles.
The low-sugar and high-fiber noodles containing Flammulina velutipes prepared by the above method have a multi-layered structure in appearance. As shown in Figure 1, the multi-layered structure can still be maintained after cooking. By disposing Flammulina velutipes powder in the interlayer, the preparation method can effectively increase the content of Flammulina velutipes in the noodles, reduce the loss rate of the noodles after cooking, and at the same time can cover up the odor of the mushrooms themselves, thereby increasing the acceptance of consumers for the low-sugar and high-fiber noodles containing Flammulina velutipes disclosed in the present application.
Hereinafter, in order to illustrate the technical features and effects of the present application, some experimental examples and related drawings in the present application are described in detail as follows.
The animal experiments in the following examples were approved by the Animal Care and Use
Committee of National Chung Hsing University (The study protocol was approved by the Animal
Care and Use Committee of National Chung Hsing University).
Example 1: Preparation of Flammulina velutipes powder
Fresh Flammulina velutipes were dried at a temperature of 40°C, 45°C and 70°C, respectively.
The appearance after drying is shown in Figure 3.
As can be seen from the results of Figure 3, the higher the drying temperature, the darker the color of Flammulina velutipes and the dark color can result in poor appearance of the noodles prepared later. However, if the temperature is lower than 40°C, the Flammulina velutipes cannot be completely dried. Therefore, in the following examples, fresh Flammulina velutipes were dried at a temperature of 40°C, and the dried Flammulina velutipes were ground into Flammulina velutipes powder.
Example 2: Pre-production tests
The Flammulina velutipes powder dried at a temperature of 40°C was used. The dough was made by mixing flour with different weights of Flammulina velutipes powder and then mixing with 5
NaCl and water. The dough was pressed to an appropriate thickness with a dough press and cut into raw noodles. The raw noodles were dried with hot air at 40°C for 6 hours to obtain final noodles.
The color and texture of the noodles were determined under different addition amounts of
Flammulina velutipes. The results are shown in Figure 4.
Although the amount of Flammulina velutipes added does not atfect the shape of the noodles, when the amount of Flammulina velutipes added is increased, the hardness and bad smell of the noodles will increase and the color of the noodles will become darker, which means that the increase of the amount of Flammulina velutipes will reduce consumers’ acceptance. In addition, the noodles were prepared with Flammulina velutipes powder at drying temperatures of 40°C, 45°C and 70°C and the addition amount of Flammulina velutipes powder of 30%, and appearance analysis and sensory evaluation were performed. The results are shown in Figure 5S and Table 1, showing that the noodles made with the Flammulina velutipes powder dried at higher temperature had a darker color and a heavier bad smell. Therefore, according to the tests and investigation results of this example, the upper limit of the addition of Flammulina velutipes powder is 30% of the weight of the noodles, and the drying temperature of Flammulina velutipes powder should be 40°C.
Table 1: Sensory evaluation results of noodles made from Flammulina velutipes powder dried at different temperatures. brown velutipes smell velutipes smell slightly elastic slightly elastic
Example 3: Preparation of noodles
According to the different methods and components listed in following groups, different noodles were prepared, and the protein content of each group of noodles was 12-14%.
Group 1: 100 g flour was mixed thoroughly with water containing 2 g NaCl to form dough, and then the dough was pressed to an appropriate thickness with a dough press, and cut into raw noodles. Finally, the raw noodles were dried with hot air at 40° C for 6 hours to obtain noodles.
Group 2: 15 g Flammulina velutipes powder and 85 g flour were mixed thoroughly with water containing 2 g NaCl to form dough, and then the dough was pressed to an appropriate thickness 6 with a dough press, and cut into raw noodles. Finally, the raw noodles were dried with hot air at 40°
C for 6 hours to obtain noodles.
Group 3: 30 g Flammulina velutipes powder and 70 g flour were mixed thoroughly with water containing 2 g NaCl to form dough, and then the dough was pressed to an appropriate thickness with a dough press, and cut into raw noodles. Finally, the raw noodles were dried with hot air at 40°
C for 6 hours to obtain noodles.
Group 4: 12 g Flammulina velutipes powder, 24 g flour and 4 g inulin were mixed thoroughly with water containing 0.8 g NaCl to form an inner dough, and then the dough was pressed to an appropriate thickness with a dough press to form an inner layer; 60 g flour was mixed thoroughly with water containing 1.2 g NaCl to form an outer dough, and then the dough was pressed to an appropriate thickness with a dough press to form an outer layer; the inner layer was stacked on the outer layer, and the outer layer was folded in half so that the inner layer was covered within the outer layer, and then the outer layer that was not covered within the inner layer was cut off, to form a mixed dough; the mixed dough was pressed to an appropriate thickness and cut into raw noodles; and the raw noodles were dried with hot air at 40° C for 6 hours to obtain the low-sugar and high-fiber noodles containing Flammulina velutipes (Flammulina velutipes content 15%).
Group 5: The preparation method was basically the same as the preparation method in Group 4.
The differences were that the inner dough was made by mixing of 16 g Flammulina velutipes powder, 20 g flour, 4 g inulin, and water containing 0.8 g NaCl; and the content of Flammulina velutipes in the low-sugar and high-fiber noodles containing Flammulina velutipes was 20%.
Table 2: Contents of noodle components in each group
Group | Flammulina Inulin content Total dietary fiber | Equivalent amount of velutipes content | (%) content (%) Flammulina velutipes (g)
RT| WG 7
Example 4: Analysis of cooking quality
Each group of noodles in Example 3 was cooked, and after the cooking was completed, the noodles were picked up and air-dried for 5 minutes, and then placed in an oven to dry until constant weight. Then, the loss rate and weight gain rate of each group of noodles were calculated according to the following loss rate formula and weight gain rate formula, respectively. Results are shown in 7
Figure 6 and Figure 7.
Weight gain rate (%) of noodles after cooking = weight of air-dried noodles after cooking/weight of noodles before cooking x 100
Loss rate (%) of noodles after cooking = (the constant weight — weight of cooking pot)/ weight of noodles before cooking = 100
It can be seen from the results in Figure 6 and Figure 7 that when Flammulina velutipes powder is added in the noodle preparation, the high amount of fiber in Flammulina velutipes powder will hinder the formation of gluten and increase the loss rate of noodles after cooking.
However, the noodles prepared by the preparation method for the low-sugar and high-fiber noodles containing Flammulina velutipes disclosed in the present application can effectively reduce the loss rate of noodles after cooking. As can be seen from the comparison of the loss rate of noodles after cooking between groups 3 to 5, although the dietary fiber content in the noodles of groups 4 and 5 was higher than that in the noodles of the group 3, the loss rates after cooking in the noodles of groups 4 and 5 were maintained between 8-9%, which were significantly lower than that of the group 3. The above results show that the noodles prepared by the preparation method for the low-sugar and high-fiber noodles containing Flammulina velutipes disclosed in the present application can indeed increase the fiber content of the noodles and reduce the loss rate of the noodles after cooking.
Example 5: Sensory evaluation
The sensory evaluation results of each group of noodles in Example 3 from 50 subjects were statistically analyzed, as shown in Table 3 below. The sensory evaluation was based on a discontinuous 9-point preference score, with 1 point representing the lowest characteristic preference and 9 points representing the highest characteristic preference. The scoring characteristics included: color, smell, flavor (including the subject’s overall preference for mushroom flavor), mouthfeel, chewiness and overall acceptance.
Table 3: The sensory evaluation results of each group of noodles. 8
As can be seen from the results in Table 3, in terms of color, smell, flavor, mouthfeel, chewiness or overall acceptance, the performance of the noodles (groups 4 and 5) prepared by the preparation method for the low-sugar and high-fiber noodles containing Flammulina velutipes disclosed in the present application is better than the noodles containing Flammulina velutipes made by the normal noodle preparation method (groups 2 and 3), and has little different from the noodles without Flammulina velutipes. It is shown that the low-sugar and high-fiber noodles containing
Flammulina velutipes disclosed in the present application do have market competitiveness and market acceptance.
Example 6: Analysis of intestinal flora 10-week-old hamsters (Syrian hamster) were divided into two groups. The control was fed 8 g
AIN93 animal feed every day; and the experimental group was fed AIN93 animal feed supplemented with the low-sugar and high-fiber noodles containing Flammulina velutipes. The low-sugar and high-fiber noodles containing Flammulina velutipes were prepared according to the group 5 in Example 3, and contained 20% Flammulina velutipes powder. The addition amount of the low-sugar and high-fiber noodles containing Flammulina velutipes (20% Flammulina velutipes) in the feed for the experimental group is equivalent to 280 g of the low-sugar and high-fiber noodles containing Flammulina velutipes (20% Flammulina velutipes) per day for human.
The hamsters in each group were reared under the above conditions for 5 days, and their feces were collected. An appropriate amount of sterile anaerobic diluent was added to the feces for homogenization, from which the supernatant was taken for serial dilution to 10%. Then, the diluted supernatant was dropped into a medium and cultured, and two days later, the counts of Escherichia coli and Lactobacillus spp. in the feces were determined, as shown in Figure 8 and Figure 9.
As can be seen from the results of Figure 8 and Figure 9, the counts of Escherichia coli in the feces of the hamsters in the control is higher than that of the hamsters in the experimental group, and the content of Lactobacillus spp. in the feces of the hamsters in the control is lower than that of the hamsters in the experimental group. The results demonstrate that the low-sugar and high-fiber noodles containing Flammulina velutipes disclosed in the present application can indeed be helpful for inhibiting the growth of harmful bacteria and promoting the growth of beneficial bacteria in the intestine, and therefore can effectively regulate the bacteria in the intestine to maintain a healthy state, thereby achieving the effect of promoting individual intestinal health and regulating 9 immunity.

Claims (6)

CONCLUSIES WAT WORDT BEWEERD IS:CONCLUSIONS WHAT IS ALLEGED IS: I. Proces voor het bereiden van laagsuiker- en vezelrijke pasta met Flammulina-velutipes, inclusief de stadia: (a) Bereid een eerste pasta door Flammulina velutipepoeder te mengen, bloem, inuline, NaCl en water, en het eerste deeg in een eerste laag van vooraf bepaalde dikte drukken, de gewichtsverhouding van Flammulina velutipes poeder tot bloem is ongeveer 1:1 tot 1:2 (b) Bereid een tweede deeg voor door bloem, mulme, NaCl en water te mengen en druk het tweede deeg in een tweede laag van een vooraf bepaalde dikte; (c) Stapel de eerste laag op de tweede laag en vouw de tweede laag dubbel zodat de eerste laag binnen de tweede laag wordt bedekt om een derde deeg te vormen; en (d) Druk het derde deeg in een derde laag met een vooraf bepaalde dikte en snijd de derde laag in lange stroken om het deeg na het drogen te verkrijgen.I. Process for preparing low sugar and high fiber pasta with Flammulina velutipes, including the stages: (a) Prepare a first pasta by mixing Flammulina velutipe powder, flour, inulin, NaCl and water, and the first dough in a first layer pressing of predetermined thickness, the weight ratio of Flammulina velutipes powder to flour is about 1:1 to 1:2 (b) Prepare a second dough by mixing flour, mulme, NaCl and water and press the second dough into a second layer of a predetermined thickness; (c) Stack the first layer on top of the second layer and fold the second layer in half so that the first layer is covered within the second layer to form a third dough; and (d) Press the third dough into a third layer of predetermined thickness and cut the third layer into long strips to obtain the dough after drying. 2. Bereidingsproces volgens conclusie 1, gekenmerkt doordat het Flammulina velutipes-poeder wordt bereid door verse Flammulina velutipes te drogen bij een temperatuur van 40 °C tot 70 °C gevolgd door spuiten.The manufacturing process according to claim 1, characterized in that the Flammulina velutipes powder is prepared by drying fresh Flammulina velutipes at a temperature of 40°C to 70°C followed by spraying. 3. Bereidingsproces volgens conclusie 1, waarbij Flammulina velutipes poeder 15 tot 20% van het gewicht van de pasta's vertegenwoordigt.The preparation process according to claim 1, wherein Flammulina velutipes powder represents 15 to 20% by weight of the pastes. 4. Bereidingsproces volgens een van de conclusie 1, waarbij de inuline 4,5% van het gewicht van de pasta vertegenwoordigt.The preparation process according to any of claim 1, wherein the inulin represents 4.5% by weight of the paste. 5. Suikerrijke en vezelrijke noedels met Flammulina velutipes, bereid door het bereidingsproces volgens een van de conclusies 1 tot 4, en bestaande uit: twee externe lagen tegenover elkaar met een oppervlak en gescheiden door een vooraf bepaalde afstand: en een tussenlaag verwijderd tussen de twee externe lagen met zijn twee vlakken respectievelijk gelijmd op een oppervlak van elk van de twee externe lagen waarin de twee buitenste lagen geen Flammulina velutipes bevatten en de tussenlaag Flammulina velutipes bevat.High-sugar and high-fiber noodles with Flammulina velutipes, prepared by the preparation process according to any one of claims 1 to 4, and consisting of: two external layers facing each other with a surface and separated by a predetermined distance: and an intermediate layer removed between the two external layers with its two faces respectively glued to a surface of each of the two external layers in which the two outer layers do not contain Flammulina velutipes and the intermediate layer contains Flammulina velutipes. 6. Gebruik van laagsuiker- en vezelarme noedels die Flammulina velutipes bevatten volgens conclusie 5 als samenstelling om de darmflora te reguleren. 11Use of low sugar and low fiber noodles containing Flammulina velutipes according to claim 5 as a composition to regulate the intestinal flora. 11
NL2031056A 2022-02-23 2022-02-23 Low-sugar and high-fiber noodles containing flammulina velutipes, preparation method thereof and use thereof for regulating intestinal flora NL2031056B1 (en)

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JPS60217868A (en) * 1984-04-13 1985-10-31 Hiroyuki Yamato Multi-layer noodles
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