CN109757647A - A kind of low GI of highland barley squeezes noodles and preparation method thereof - Google Patents
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Abstract
The invention discloses a kind of low GI of highland barley to squeeze noodles and preparation method thereof, which includes following components according to mass parts: 100 parts of powder, 40-45 parts of water；Wherein, powder is made of according to mass percent following components: highland barley flour 60-80%, peameal 10-20%, buckwheat 5-10%, quinoa powder 5-10%, and the above mass percentage total amount is 100%.The preparation method includes preparing powder, weighs powder and water；It adds water in powder, stirs, stir evenly, mixture is prepared；Mixture is subjected to extrusion process；Highland barley noodles after extrusion forming carry out freezing aging process；Highland barley noodles through aging process are dried, that is, are packed, storage.The highland barley noodles that the present invention makes have lower GI value, and highland barley noodles more chewy, and soup is not pasted in boiling, not tacky, can meet people's health nutrition, and do not increase blood glucose, meet the staple food demand of glycosuria people.
Description
Technical field
The invention belongs to food technology fields, specifically, being related to a kind of low GI of highland barley squeezes noodles and preparation method thereof.
Background technique
As socio-economic development and living standards of the people improve, fat and some chronic degenerative diseases such as diabetes with
The generation rapid development of cardiovascular disease, especially diabetic population develops in " blowout " in recent years, seriously threatens the mankind's
Health, according to statistics, there are about 1.2 hundred million by China diabetes patient.The research and development of nutrition was rapid in recent years, it is indicated that modern food warp
It crosses plus rear GI (glycemic index, Glycemic Index) value is too high, too smart and too palatable, people enjoy beauty in ordinary meal
Postprandial blood sugar increasing again and again, stronger to insulin stimulating when taste, causes excreting insulin more, makes insulin load
Increase leads to function reduction, this is the principal element that diabetes patient's disease incidence rapidly increases.The Dietary frequency of science can effectively change
Kind diabetic's glycolipid metabolism, improves Regulation of blood glucose, selects the food of low GI value or food is the main of progress Dietary frequency
Approach.It is generally believed that food GI value is low GI food less than 55, it is high GI food greater than 70, is between 55~70
GI food, and low GI food shows to absorb in human body relatively slow, continuous energy release and helps to maintain the spy of glycaemic homeostasis
Point, this has positive effect to the chronic diseases such as diabetes, glycogen storage disease, cardiovascular and cerebrovascular disease are prevented and treated.General equivalent
The carbohydrate of different kinds has different GI values, and the food of different production methods has different GI values, and food is not
Also contain different GI values with collocation.
Highland barley is commonly called as naked barley, is the most characteristic crops in Qinghai-Tibet Platean, have high protein, high microsteping, low fat,
The features such as low sugar, Recent study prove that highland barley has a variety of function such as more abundant beta glucan, polyphenol compared to other cereal
The energy factor, is the key factor for maintaining Tibetan area peasants and herdsmen health, and long-term consumption can effectively prevent a variety of common diseases.Therefore green
Highland barley is as a kind of important healthy food raw material, the potentiality with development function food.A large amount of research it has been proved that quinoa,
Buckwheat, pea all have lower glycemic index (GI), are the ideal food of diabetes patient first.Therefore, the present invention selects
It is reasonably combined with the low GI value raw material such as highland barley and quinoa, buckwheat, pea, screening reasonable volume proportion makes a kind of be suitble to
It is very anxious to be provided in particular in a kind of low GI staple food for being able to satisfy one of diabetes patient's three meals in a day for the low GI food of diabetes patient
It needs, wide market.
Noodles are one of time-honored traditional staple food products in China, deep to be liked by broad masses of the people, current big strong
Under the background of health industry, realize that staple food functionalization is the trend of the following staple food products development.In particular with socio-economic development
With the deterioration of living environment, human condition faces new challenge, and people are more and more deep for the concept of health, merely
Noodles be no longer satisfied the pursuit be keen to health of the people for diet, and noodles currently on the market are mainly with small
Wheat flour forms for Raw material processing, and the noodles GI value of wheat flour processing is higher, is not suitable for diabetic population.
The existing main method for reducing food GI is mainly the substitution wheat for utilizing the feedstock portions such as high microsteping or coarse cereals
Powder carries out the exploitation of lower GI pastries, and generally based on wheat flour, fiber or coarse cereals additive amount are limited, because dough can be reduced
Biceps, cause the cooking quality of product to decline, mouthfeel and texture characteristic reduce, it is difficult to meet the needs of consumer is to staple food.
In order to solve this problem, generally all mainly take following two mode: first is that add a large amount of foreign protein, as Gluten,
The biceps of the raising flour such as egg, edible colloid, the higher cost of the staple food products such as noodles thus processed, technique are multiple
Miscellaneous, the market price of product is higher than similar product, without competitive advantage.Second is that reducing the additive amount of fiber or coarse cereals, maintain to produce
The GI value of product is below 55, or only considers to obtain the noodle product of lower GI value, but the cooking quality of product is poor, easily broken
Item, easily paste soup, noodles not chewiness, it is difficult to be esthetically acceptable to the consumers.Moreover, the coarse cereals such as highland barley, quinoa do not have gluten, it is difficult to forming face
Group, processing difficulties.
A kind of low GI noodles of patent and preparation method thereof (application number: 201710120456.5, publication date: 2017-06-
20) wheat flour, has mainly been selected, buckwheat, paddy Ruan's powder, konjaku flour, the raw materials such as dietary fiber, the wherein number 55- of wheat flour
72, the noodles made of general noodle press, GI value is 49.7；A kind of fine noodles of low GI high and preparation method thereof (application number:
201710166674.2, publication date: 2017-06-30), high gluten wheat flour is mainly used, oat bran, Amorphophallus rivieri glucomannan are equipped with
Glycan, paddy Ruan's powder, wherein the number 58-92.5 of high gluten wheat flour, the noodles made of general noodle press, example measure noodles
GI value between 55-62.A kind of low GI function noodles and preparation method thereof (application number: 201810245882.6, the applying date:
2018-06-26), which mixed by black green powder and buckwheat powder, wheat flour, Gluten and Chinese yam, adlay, tremella etc.,
The noodles for rolling slitting production through noodle press, have rated the external digestion characteristic of product.A kind of hypoglycemia patient tartary buckwheat noodle
And its processing method (application number: 201610552904.4, publication date: 2016-12-07), mainly pass through bitter buckwheat flour and eat
Colloid is combined, and is processed into the macaroni shape tartary buckwheat noodle that hollow or outer surface has multiple wave annular flakes through extrusion technique
Item, product are fresh-wet noodles, and guaranteeing the quality under room temperature is shorter, are needed in dispatching and sales process with Cold Chain Circulation.
Summary of the invention
In view of this, the present invention is directed to above-mentioned problem, provides a kind of low GI of highland barley and squeezes noodles and preparation method thereof,
Process raw material select it is upper all based on coarse cereals, by reasonably combined group of the coarse cereals raw material such as highland barley, buckwheat, quinoa and pea
It closes, screening reasonable volume proportion, by high temperature extruding forming technology, and combines freezing aging technology, the face after stablizing processing
While item has lower GI value, solve the problems, such as that highland barley cooking quality and palatability are poor, product chewy, constantly
Item does not paste soup, full of nutrition, and does not increase blood glucose, enriches the staple food type of diabetic population.
In order to solve the above-mentioned technical problem, the invention discloses a kind of low GI of highland barley to squeeze noodles, includes according to mass parts
Following components: 100 parts of powder, 40-45 parts of water；Wherein, powder is made of according to mass percent following components: highland barley flour 60-
80%, peameal 10-20%, buckwheat 5-10%, quinoa powder 5-10%, the above mass percentage total amount are 100%.
Optionally, the granularity of powder is 80-100 mesh.
Optionally, the pH of water is 7.0-7.5.
The invention also discloses the preparation methods that a kind of low GI of highland barley squeezes noodles, comprising the following steps:
Step 1 prepares powder: weighing following components: highland barley flour 60-80%, peameal 15- according to mass percent
20%, buckwheat 5-10%, quinoa powder 5-10%, the above mass percentage total amount be 100%, by load weighted each component into
Row mixing, is prepared powder；
Step 2, according to mass parts weigh following components: 100 parts of powder, 40-45 parts of water；
Step 3 adds water in powder, is stirred with dough mixing machine, stirs evenly, and mixture is prepared；
Step 4 squeezes: feeding the mixture into and carries out extrusion process in multifunctional squeezing machine for pressing noodles；
Step 5, freezing aging: the highland barley noodles after extrusion forming carry out freezing aging process；
Step 6, drying: the highland barley noodles through aging process are dried, that is, are packed, storage.
Optionally, the granularity of the powder is 80-100 mesh.
Optionally, the pH of the water is 7.0-7.5.
Optionally, the mixing time in step 3 is 5~8min.
Optionally, the temperature of the extruding in step 4 is between 110 DEG C~130 DEG C, and the diameter of extruding noodle is 0.1~
0.2mm。
Optionally, the freezing aging temperature in step 5 is -6 DEG C~-18 DEG C, and freezing ageing time is 10-15h.
Optionally, the drying time in step 6 is 7~8h, and drying temperature is 30~32 DEG C.
Compared with prior art, the present invention can be obtained including following technical effect:
The present invention improves the gel characteristic of coarse cereals albumen, starch by high temperature extruding forming technology, and combines freezing aging
Technology, makes high temperature extrusion treated that starch structure rearranges, and changes the structure of starch gel, and can generate partial resistance
Starch makes the highland barley noodles of production have lower GI value, and highland barley noodles more chewy, and soup is not pasted in boiling, not tacky
Meet people's health nutrition, and do not increase blood glucose, meets the staple food demand of glycosuria people.
Certainly, it implements any of the products of the present invention it is not absolutely required to while reaching all the above technical effect.
Specific embodiment
Carry out the embodiment that the present invention will be described in detail below in conjunction with embodiment, whereby to the present invention how application technology hand
Section solves technical problem and reaches the realization process of technical effect to fully understand and implement.
The invention discloses a kind of low GI of highland barley to squeeze noodles, includes following components according to mass parts: 100 parts of powder, water
40-45 parts.
Wherein, powder is made of according to mass percent following components: highland barley flour 60-80%, peameal 10-20%, buckwheat
Flour 5-10%, quinoa powder 5-10%, the above mass percentage total amount are 100%.
The invention also discloses the preparation methods that a kind of low GI of highland barley squeezes noodles, comprising the following steps:
Step 1 prepares powder: weighing following components: highland barley flour 60-80%, peameal 15- according to mass percent
20%, buckwheat 5-10%, quinoa powder 5-10%, the above mass percentage total amount be 100%, by load weighted each component into
Row mixing, is prepared powder, and the granularity of powder is 80-100 mesh；
Step 2, according to mass parts weigh following components: 100 parts of powder, 40-45 parts of water；The pH of water is 7.0-7.5；
Step 3 adds water in powder, stirs 5~8min with dough mixing machine, stirs evenly, mixture is prepared；
Step 4 squeezes: feeding the mixture into and carries out extrusion process in multifunctional squeezing machine for pressing noodles, the temperature of extruding is 110
DEG C~130 DEG C between, the diameter of extruding noodle is 0.1~0.2mm；
Step 5, freezing aging: the highland barley noodles after extrusion forming handle 10-15h under the conditions of -6 DEG C~-18 DEG C；
Step 6, drying: the highland barley noodles through aging process, in 30~32 DEG C of environment after dry 7~8h, Ji Kejin
Row packaging, storage.
A kind of low GI highland barley noodles provided by the present invention are combined by raw material of coarse cereals entirely, effectively assemble high warm extrusion
Molded technology and freezing aging technology, overcoming coarse cereals does not have gluten, forms difficult defect, has produced containing polyphenol abundant
The effect of lowering blood sugar of substance, dietary fiber and beta glucan noodles will contain significantly in Flour product such as commercially available bitter buckwheat, highland barleys
Higher polyphenol and flavones content.And the cooking quality and organoleptic quality of product are preferable, and chewy, unbroken noodles do not paste soup
Meet people's health nutrition, and do not increase blood glucose, provides a kind of low GI staple food products for diabetic population.
Embodiment 1
A kind of low GI of highland barley squeezes noodles, includes following components according to mass parts: 100 parts of powder, 42 parts of water.
Wherein, powder is made of according to mass percent following components: highland barley flour 70%, peameal 15%, buckwheat
8%, quinoa powder 7%, the above mass percentage total amount is 100%.
The low GI of the highland barley squeeze noodles the preparation method is as follows:
Step 1 prepares powder: above-mentioned each powder component being mixed, powder is prepared, the granularity of powder is 90
Mesh；
Step 2 adds water in powder, stirs 6min with dough mixing machine, stirs evenly, mixture is prepared；
Step 3 squeezes: feeding the mixture into and carries out extrusion process in multifunctional squeezing machine for pressing noodles, the temperature of extruding is 120
DEG C, the diameter of extruding noodle is in 0.15mm；
Step 4, freezing aging: the highland barley noodles after extrusion forming handle 12h under the conditions of -12 DEG C；
Step 5, drying: the highland barley noodles through aging process can be wrapped in 31 DEG C of environment after dry 7.5h
Dress, storage.
Embodiment 2
A kind of low GI of highland barley squeezes noodles, includes following components according to mass parts: 100 parts of powder, 40 parts of water.
Wherein, powder is made of according to mass percent following components: highland barley flour 80%, peameal 10%, buckwheat
5%, quinoa powder 5%, the above mass percentage total amount is 100%.
The low GI of the highland barley squeeze noodles the preparation method is as follows:
Step 1 prepares powder: above-mentioned each powder component being mixed, powder is prepared, the granularity of powder is 80
Mesh；
Step 2 adds water in powder, stirs 8min with dough mixing machine, stirs evenly, mixture is prepared；
Step 3 squeezes: feeding the mixture into and carries out extrusion process in multifunctional squeezing machine for pressing noodles, the temperature of extruding is 110
DEG C, the diameter of extruding noodle is in 0.1mm；
Step 4, freezing aging: the highland barley noodles after extrusion forming handle 15h under the conditions of -6 DEG C；
Step 5, drying: the highland barley noodles through aging process can be packed in 30 DEG C of environment after dry 8h,
Storage.
Embodiment 3
A kind of low GI of highland barley squeezes noodles, includes following components according to mass parts: 100 parts of powder, 45 parts of water.
Wherein, powder is made of according to mass percent following components: highland barley flour 60%, peameal 20%, buckwheat
10%, quinoa powder 10%, the above mass percentage total amount is 100%.
The low GI of the highland barley squeeze noodles the preparation method is as follows:
Step 1 prepares powder: above-mentioned each powder component being mixed, powder is prepared, the granularity of powder is
100 mesh；
Step 2 adds water in powder, stirs 5min with dough mixing machine, stirs evenly, mixture is prepared；
Step 3 squeezes: feeding the mixture into and carries out extrusion process in multifunctional squeezing machine for pressing noodles, the temperature of extruding is 130
Between DEG C, the diameter of extruding noodle is in 0.1mm；
Step 4, freezing aging: the highland barley noodles after extrusion forming handle 10h under the conditions of -18 DEG C；
Step 5, drying: the highland barley noodles through aging process can be packed in 32 DEG C of environment after dry 7h,
Storage.
Comparative example 1
A kind of highland barley noodles, with embodiment 1；
The low GI of the highland barley squeeze noodles the preparation method is as follows:
Step 1 prepares powder: above-mentioned each powder component being mixed, powder is prepared, the granularity of powder is 90
Mesh；
Step 2 adds water in powder, stirs 6min with dough mixing machine, stirs evenly, mixture is prepared；
Step 3 squeezes: feeding the mixture into progress normal temperature condition extrusion process in multifunctional squeezing machine for pressing noodles, squeezes out face
The diameter of item is 0.15mm；
Step 4, drying: the highland barley noodles through aging process can be wrapped in 31 DEG C of environment after dry 7.5h
Dress, storage.
Technical effect of the invention is illustrated below with reference to experimental data:
The subjective appreciation standard of the low GI highland barley of table 1 extruding noodles
The sensory evaluation scores for the noodles that the embodiment of the present invention 1-3 and comparative example 1 are prepared are as shown in table 2.
The sensory evaluation scores for the noodles that 2 embodiment 1-3 of table and comparative example 1 are prepared
| Group | It scores (dividing) | GI value |
| Embodiment 1 | 93.65 | 42.25 |
| Embodiment 2 | 94.05 | 43.95 |
| Embodiment 3 | 92.86 | 41.56 |
| Comparative example 1 | 83.08 | 52.73 |
Low GI highland barley that the present invention makes squeeze noodles it is cooked after without broken strip, with reference to national standard SB/T 10068-9 method from
Color, performance state, palatability, toughness, viscosity, slickness, food flavor etc. have carried out sensory evaluation, and sensory evaluation scores reach
94.05 points, GI value is 41.56, and nutritive value and polyphenol content with higher and antioxidant activity, comparative example 1 are then shown as
Chewy is poor, and there are broken strips and paste soup phenomenon.
The low GI highland barley of table 3 squeezes noodles nutrition Quality Analysis result
As shown in Table 3, noodles are squeezed and remains the nutritional ingredient in highland barley raw material, protein content 15.98%, fiber
For content up to 1.83%, beta glucan content has reached 4.32%.And containing higher polyphenol and flavones content, content is significantly high
In wheat flour noodle (23.23mg/100g).Wherein combining phenol and combining flavones is 4.12 times of free phenol and free Flavonoids respectively
With 1.94 times.The low GI value of the highland barley that the present invention makes, which squeezes noodles, has nutrition abundant and functional component.
Above description has shown and described several preferred embodiments of invention, but as previously described, it should be understood that invention is not
It is confined to form disclosed herein, should not be regarded as an exclusion of other examples, and can be used for various other combinations, modification
And environment, and can be carried out within that scope of the inventive concept describe herein by the above teachings or related fields of technology or knowledge
Change.And changes and modifications made by those skilled in the art do not depart from the spirit and scope of invention, then it all should be in the appended power of invention
In the protection scope that benefit requires.
Claims (10)
1. a kind of low GI of highland barley squeezes noodles, which is characterized in that according to mass parts include following components: 100 parts of powder, water 40-
45 parts；Wherein, powder is made of according to mass percent following components: highland barley flour 60-80%, peameal 10-20%, buckwheat
5-10%, quinoa powder 5-10%, the above mass percentage total amount are 100%.
2. the low GI of highland barley according to claim 1 squeezes noodles, which is characterized in that the granularity of powder is 80-100 mesh.
3. the low GI of highland barley according to claim 1 squeezes noodles, which is characterized in that the pH of water is 7.0-7.5.
4. the preparation method that a kind of low GI of highland barley squeezes noodles, which comprises the following steps:
Step 1 prepares powder: weighing following components: highland barley flour 60-80%, peameal 15-20%, buckwheat according to mass percent
Flour 5-10%, quinoa powder 5-10%, the above mass percentage total amount are 100%, and load weighted each component is mixed,
Powder is prepared；
Step 2, according to mass parts weigh following components: 100 parts of powder, 40-45 parts of water；
Step 3 adds water in powder, is stirred with dough mixing machine, stirs evenly, and mixture is prepared；
Step 4 squeezes: feeding the mixture into and carries out extrusion process in multifunctional squeezing machine for pressing noodles；
Step 5, freezing aging: the highland barley noodles after extrusion forming carry out freezing aging process；
Step 6, drying: the highland barley noodles through aging process are dried, that is, are packed, storage.
5. the preparation method according to claim 4, which is characterized in that the granularity of the powder is 80-100 mesh.
6. the preparation method according to claim 4, which is characterized in that the pH of the water is 7.0-7.5.
7. the preparation method according to claim 4, which is characterized in that the mixing time in step 3 is 5~8min.
8. the preparation method according to claim 4, which is characterized in that the temperature of the extruding in step 4 is 110 DEG C~130
Between DEG C, the diameter of extruding noodle is 0.1~0.2mm.
9. the preparation method according to claim 4, which is characterized in that the freezing aging temperature in step 5 is -6 DEG C~-18
DEG C, freezing ageing time is 10-15h.
10. the preparation method according to claim 4, which is characterized in that the drying time in step 6 is 7~8h, dry temperature
Degree is 30~32 DEG C.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250399A (en) * | 2019-07-10 | 2019-09-20 | 国家粮食和物资储备局科学研究院 | A kind of more cereal fast food meal replacement powders of low GI and preparation method thereof |
| CN112772838A (en) * | 2021-02-03 | 2021-05-11 | 天津正大珍吾堂食品股份有限公司 | A fine dried noodle suitable for diabetes patients and its preparation method |
| CN113040383A (en) * | 2021-03-29 | 2021-06-29 | 广东省农业科学院蚕业与农产品加工研究所 | High-resistant-starch-content polyphenol-purple sweet potato compound powder and preparation method and application 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 |
| CN113519771A (en) * | 2021-07-30 | 2021-10-22 | 江南大学 | Slowly digestible whole grain food, and processing method and application thereof |
| CN113875930A (en) * | 2021-09-13 | 2022-01-04 | 华南理工大学 | Whole-grain highland barley noodles with low glycemic index and preparation method thereof |
| CN114246293A (en) * | 2021-12-09 | 2022-03-29 | 清远天地泰农业科技有限公司 | Preparation method of low-GI (glycemic index) Chinese yam rice noodles |
| 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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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250399A (en) * | 2019-07-10 | 2019-09-20 | 国家粮食和物资储备局科学研究院 | A kind of more cereal fast food meal replacement powders of low GI and preparation method thereof |
| CN112772838A (en) * | 2021-02-03 | 2021-05-11 | 天津正大珍吾堂食品股份有限公司 | A fine dried noodle suitable for diabetes patients and its preparation method |
| CN113040383A (en) * | 2021-03-29 | 2021-06-29 | 广东省农业科学院蚕业与农产品加工研究所 | High-resistant-starch-content polyphenol-purple sweet potato compound powder and preparation method and application 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 |
| CN113519771A (en) * | 2021-07-30 | 2021-10-22 | 江南大学 | Slowly digestible whole grain food, and processing method and application thereof |
| CN113875930A (en) * | 2021-09-13 | 2022-01-04 | 华南理工大学 | Whole-grain highland barley noodles with low glycemic index and preparation method thereof |
| CN114246293A (en) * | 2021-12-09 | 2022-03-29 | 清远天地泰农业科技有限公司 | Preparation method of low-GI (glycemic index) Chinese yam rice noodles |
| 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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Application publication date: 20190517 |
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