CN111084324A - Flour product with low glycemic index and preparation method thereof - Google Patents
Flour product with low glycemic index and preparation method thereof Download PDFInfo
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- 235000013312 flour Nutrition 0.000 title claims abstract description 95
- 230000002641 glycemic effect Effects 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title description 5
- 239000000843 powder Substances 0.000 claims abstract description 114
- 238000001035 drying Methods 0.000 claims abstract description 73
- 235000012149 noodles Nutrition 0.000 claims abstract description 22
- 229920001592 potato starch Polymers 0.000 claims abstract description 22
- 235000021307 Triticum Nutrition 0.000 claims abstract description 20
- 230000032683 aging Effects 0.000 claims abstract description 19
- 238000005520 cutting process Methods 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 235000000832 Ayote Nutrition 0.000 claims abstract description 16
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 16
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 16
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 16
- 244000000626 Daucus carota Species 0.000 claims abstract description 16
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 16
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 16
- 229920000294 Resistant starch Polymers 0.000 claims abstract description 14
- 235000013339 cereals Nutrition 0.000 claims abstract description 14
- 235000021254 resistant starch Nutrition 0.000 claims abstract description 14
- 238000004898 kneading Methods 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 8
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 8
- 240000006162 Chenopodium quinoa Species 0.000 claims abstract description 8
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 8
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 8
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 8
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 8
- 229920002752 Konjac Polymers 0.000 claims abstract description 8
- 239000000252 konjac Substances 0.000 claims abstract description 8
- 235000010485 konjac Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
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- 238000010008 shearing Methods 0.000 claims description 6
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- 238000005303 weighing Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 abstract description 20
- 239000008280 blood Substances 0.000 abstract description 19
- 210000004369 blood Anatomy 0.000 abstract description 19
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- 150000001720 carbohydrates Chemical class 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
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- 244000098338 Triticum aestivum Species 0.000 abstract 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 11
- 239000008103 glucose Substances 0.000 description 11
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Classifications
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention discloses a flour product with low glycemic index and a manufacturing method thereof, and the method comprises the following steps: the mass ratio of the raw materials is as follows: 10-40 parts of wheat flour, 30-60 parts of resistant starch, 0-30 parts of cereal flour, 0-10 parts of konjac flour, 0-60 parts of buckwheat flour, 0-20 parts of oat flour, 0-20 parts of quinoa flour, 0-20 parts of highland barley flour and mixed dry powder, wherein the mixed dry powder consists of potato starch, pumpkin powder, carrot powder and jujube powder, and the potato starch is prepared from the following raw materials in percentage by weight: pumpkin powder: carrot powder: the jujube powder =1 (0.1-0.3): (0.08-0.2): 0.06-0.1); mixing, kneading, aging, drying, cutting and packaging to obtain fine dried noodles. The fine dried noodles are obviously different from fine dried noodles in the existing market, rich in nutrition, rich in protein, cellulose, saccharides, mineral substances, vitamins and the like, and free from rapid rise of postprandial blood sugar, so that people suffering from three highs and wanting to eat low-GI food can eat the fine dried noodles, the demands of people on healthy diet can be met, and the national health and happiness index can be improved.
Description
Technical Field
The invention belongs to the technical field of food and processing thereof, and particularly relates to a low glycemic index flour product and a preparation method thereof.
Background
The Glycemic Index (GI) of a food means the immediate effect of the food in increasing blood glucose in humans, and is a physiological parameter. Generally, low GI diets were considered to be < 55, high GI diets were considered to be > 70, and medium GI diets were considered to be between 55 and 70. The high GI food has the advantages of fast digestion, high absorption rate and fast glucose release after entering the stomach and intestine, and the peak value of the glucose after entering the blood is high, namely the blood sugar is increased; eating such foods has a greater impact on blood glucose. And low-GI food has long retention time in the stomach and intestine, low absorption rate, slow glucose release, low peak value and slow descending speed after glucose enters blood, and the food is simply low in blood sugar. Is beneficial to controlling blood sugar. The study of using the food glycemic index and reasonably arranging the diet is beneficial to regulating and controlling the blood sugar of human bodies. Generally, half of the food is replaced by a low glycemic index from a high glycemic index, which allows good glycemic control and is also beneficial to healthy people. Controlling postprandial blood glucose is an important dietary habit for the prevention of diabetes and cardiovascular diseases. High GI diet is independently associated with increased incidence of type 2 diabetes, gestational diabetes, and cardiovascular disease. A low GI diet is more slowly digested and absorbed in the body, beneficial for controlling postprandial blood glucose and reducing cardiovascular risk.
In recent years, diseases of hypertension, high fat and hyperglycemia crowds are common in China, chronic non-infectious diseases threaten national health increasingly, the outbreak rate of the diseases gradually rises year by year and spreads in middle and young crowds, and the trend of the diseases is obvious. According to survey, the middle-aged and elderly people are dangerous people with chronic diseases, particularly the phenomenon of 'three high' is common in male people, and the prevention of the phenomenon of 'three high' is not only a public problem but also an important social problem.
The flour food is popular with people all the time, and especially in many areas in the north of China, the flour food is taken as staple food. For the middle-aged and the elderly, the traditional flour product is liable to cause rapid rise of blood sugar after meal, which is not good for health, and special attention should be paid to postprandial blood sugar control in diet. By market subdivision, the low-GI flour food is developed, the edible population and the edible quantity are expanded, the national health and happiness index are improved, and the method has important significance.
Disclosure of Invention
Aiming at the problem that the traditional flour product cannot meet the requirements of people who eat low-GI foods, the invention aims to provide the flour product with low glycemic index and the preparation method thereof, so that people who suffer from 'three highs' and want to eat low-GI foods can eat the flour product, and the national health and happiness index is improved.
The technical problem to be solved by the invention is realized by adopting the following technical scheme:
1. a flour product with low glycemic index and a preparation method thereof comprise the following steps:
(A) the mass ratio of the raw materials is as follows: 10-40 parts of wheat flour, 30-60 parts of resistant starch, 0-30 parts of cereal flour, 0-10 parts of konjac flour, 0-60 parts of buckwheat flour, 0-20 parts of oat flour, 0-20 parts of quinoa flour, 0-20 parts of highland barley flour and mixed dry powder, wherein the mixed dry powder consists of potato starch, pumpkin powder, carrot powder and jujube powder, and the potato starch is prepared from the following raw materials in percentage by weight: pumpkin powder: carrot powder: the jujube powder =1 (0.1-0.3), (0.08-0.2), (0.06-0.1); (B) mixing powder: sieving wheat flour, resistant starch, cereal flour, rhizoma Amorphophalli powder, semen Fagopyri Esculenti powder, herba Avenae Fatuae powder, fructus Tribuli wheat powder, semen Avenae Nudae powder, potato starch, fructus Cucurbitae Moschatae powder, radix Dauci Sativae powder, and fructus Jujubae powder with 80 mesh sieve, weighing according to the above weight parts, and mixing;
(C) kneading: putting the uniformly mixed flour and salt into a dough kneading machine, adding water according to 35-45% of the total amount of the materials, and fully and uniformly mixing;
(D) curing: putting the well-mixed dough blocks into a curing machine to extrude coarse strips, then putting the dough blocks into a filament extruding machine to extrude the fine filaments, shearing and finishing the fine filaments, and sending the fine filaments into an aging chamber;
the curing machine is a variable-pitch single-screw curing machine, and the jacket temperature of the curing machine is as follows: the first zone is 60-70 degrees, the second zone is 100-110 degrees, and the third zone is 140-145 degrees; the rotating speed of the screw is 350-400 r/min;
the filament extruding machine is a variable-pitch single-screw filament extruding machine, and the temperature of a jacket of the filament extruding machine is as follows: the first zone is 50-55 degrees, the second zone is 70-80 degrees, and the third zone is 85-95 degrees; the rotating speed of the screw is 100-120 r/min;
(E) aging: hanging the wet noodles in an aging room on a rack, moisturizing and standing for 8-12 hours, keeping the room temperature at 26-30 ℃ and the relative humidity at 85-95%;
(F) and (3) drying: feeding the aged noodles into a drying room, and drying until the moisture content is 12-14%;
the drying room is a cableway type sectional continuous drying room, the temperature is kept at 20-30 ℃, the humidity is kept at 80-85% and the drying time is 30-40 minutes in the pre-drying section; entering a primary drying zone I, raising the temperature to 35-40 ℃, keeping the humidity at 75-80% and keeping the drying time for 45-60 minutes; entering a second main drying section, raising the temperature to 45-52 ℃, keeping the humidity at 65-75% and keeping the drying time for 60-80 minutes; at the last stage, the temperature is reduced to 25-32 ℃, the humidity is kept at 55-60%, and the drying time is kept for 30-40 minutes;
(G) cutting: cutting the dried vermicelli after entering a transverse cutting device;
(H) packaging: and (4) filling the transversely cut vermicelli into a packaging bag.
The invention has the advantages that: 1. because no additive is added, harmful substances are reduced, the cooking time is short and is reduced from ten minutes to several minutes; 2. the nutrition is rich, and protein, cellulose, saccharides, minerals, vitamins and the like are added; 3. the full-mechanized control reduces the labor, the product quality is stable, the quality of the noodles is ensured, and the sanitary condition is good; 4. the fine dried noodles provided by the invention can enable people suffering from 'three highs' and wanting to eat low GI food to eat flour products, so that the national health and happiness index is improved, and the postprandial blood sugar does not rapidly rise.
The present invention will be further described below.
Example 1 a low glycemic index pasta and method of making the same comprising the steps of:
(A) the mass ratio of the raw materials is as follows: 25 parts of wheat flour, 30 parts of resistant starch, 10 parts of cereal flour, 2 parts of konjac flour, 30 parts of buckwheat flour, 10 parts of oat flour, 10 parts of quinoa flour, 10 parts of highland barley flour and 2 parts of mixed dry powder, wherein the mixed dry powder consists of potato starch, pumpkin flour, carrot powder and jujube powder, and the potato starch comprises the following components in percentage by weight: pumpkin powder: carrot powder: jujube powder =1:0.1:0.05: 0.05;
(B) mixing powder: sieving wheat flour, resistant starch, cereal flour, rhizoma Amorphophalli powder, semen Fagopyri Esculenti powder, herba Avenae Fatuae powder, fructus Tribuli wheat powder, semen Avenae Nudae powder, potato starch, fructus Cucurbitae Moschatae powder, radix Dauci Sativae powder, and fructus Jujubae powder with 80 mesh sieve, weighing according to the above weight parts, and mixing;
(C) kneading: putting the uniformly mixed flour and salt into a dough kneading machine, adding water according to 35% of the total amount of the materials, and fully and uniformly mixing;
(D) curing: putting the well-mixed dough blocks into a curing machine to extrude coarse strips, then putting the dough blocks into a filament extruding machine to extrude the fine filaments, shearing and finishing the fine filaments, and sending the fine filaments into an aging chamber;
the curing machine is a variable-pitch single-screw curing machine, and the jacket temperature of the curing machine is as follows: 60 degrees in the first area, 100 degrees in the second area and 140 degrees in the third area; the rotating speed of a screw is 350 r/min;
the filament extruding machine is a variable-pitch single-screw filament extruding machine, and the temperature of a jacket of the filament extruding machine is as follows: 50 degrees in the first area, 70 degrees in the second area and 85 degrees in the third area; the rotating speed of the screw is 100 r/min;
(E) aging: hanging the wet noodles fed into the aging chamber on a rack, moisturizing and standing for 10 hours, keeping the room temperature at 26 ℃ and the relative humidity at 85%;
(F) and (3) drying: feeding the aged noodles into a drying room, and drying until the water content is 12%;
the drying room is a cableway type sectional continuous drying room, the temperature is kept at 25 ℃, the humidity is kept at 85% and the drying time is 35 minutes in the pre-drying section; entering a primary drying zone I, raising the temperature to 35 ℃, keeping the humidity at 78% and keeping the drying time for 50 minutes; entering a second main drying section, raising the temperature to 45 ℃, keeping the humidity at 65 percent, and keeping the drying time for 80 minutes; the temperature is reduced to 28 ℃ in the last stage, the humidity is kept at 55%, and the drying time is kept for 30 minutes;
(G) cutting: cutting the dried vermicelli after entering a transverse cutting device;
(H) packaging: and (4) filling the transversely cut vermicelli into a packaging bag.
Embodiment 2 a flour product with low glycemic index and a method for making the same, comprising the following steps:
(A) the mass ratio of the raw materials is as follows: 15 parts of wheat flour, 30 parts of resistant starch, 20 parts of cereal flour, 5 parts of konjac flour, 20 parts of buckwheat flour, 10 parts of oat flour, 10 parts of quinoa flour, 10 parts of highland barley flour and 2 parts of mixed dry powder, wherein the mixed dry powder consists of potato starch, pumpkin flour, carrot powder and jujube powder, and the potato starch comprises the following components in percentage by weight: pumpkin powder: carrot powder: jujube powder =1:0.2:0.1: 0.06;
(B) mixing powder: sieving wheat flour, resistant starch, cereal flour, rhizoma Amorphophalli powder, semen Fagopyri Esculenti powder, herba Avenae Fatuae powder, fructus Tribuli wheat powder, semen Avenae Nudae powder, potato starch, fructus Cucurbitae Moschatae powder, radix Dauci Sativae powder, and fructus Jujubae powder with 80 mesh sieve, weighing according to the above weight parts, and mixing;
(C) kneading: putting the uniformly mixed flour and salt into a dough kneading machine, adding water according to 40% of the total amount of the materials, and fully and uniformly mixing;
(D) curing: putting the well-mixed dough blocks into a curing machine to extrude coarse strips, then putting the dough blocks into a filament extruding machine to extrude the fine filaments, shearing and finishing the fine filaments, and sending the fine filaments into an aging chamber;
the curing machine is a variable-pitch single-screw curing machine, and the jacket temperature of the curing machine is as follows: 65 degrees in the first area, 100 degrees in the second area and 140 degrees in the third area; the rotating speed of a screw is 400 r/min;
the filament extruding machine is a variable-pitch single-screw filament extruding machine, and the temperature of a jacket of the filament extruding machine is as follows: 55 degrees in the first zone, 70 degrees in the second zone and 85 degrees in the third zone; the rotating speed of a screw is 120 r/min;
(E) aging: hanging the wet noodles fed into the aging chamber on a rack, moisturizing and standing for 12 hours, keeping the room temperature at 26 ℃ and the relative humidity at 85%;
(F) and (3) drying: feeding the aged noodles into a drying room, and drying until the moisture content is 12-14%;
the drying room is a cableway type sectional continuous drying room, the temperature is kept at 25 ℃, the humidity is kept at 85% and the drying time is 40 minutes in the pre-drying section; entering a primary drying area I, raising the temperature to 35 ℃, keeping the humidity at 75 percent, and keeping the drying time for 45 minutes; entering a second main drying section, raising the temperature to 47 ℃, keeping the humidity at 65 percent, and keeping the drying time for 70 minutes; the temperature is reduced to 25 ℃ in the last stage, the humidity is kept at 55%, and the drying time is kept for 40 minutes;
(G) cutting: cutting the dried vermicelli after entering a transverse cutting device;
(H) packaging: and (4) filling the transversely cut vermicelli into a packaging bag.
Embodiment 3 a flour product with low glycemic index and a manufacturing method thereof, comprising the following steps:
(A) the mass ratio of the raw materials is as follows: 25 parts of wheat flour, 40 parts of resistant starch, 15 parts of cereal flour, 8 parts of konjac flour, 15 parts of buckwheat flour, 10 parts of oat flour, 10 parts of quinoa flour, 10 parts of highland barley flour and 5 parts of mixed dry powder, wherein the mixed dry powder consists of potato starch, pumpkin flour, carrot powder and jujube powder, and the potato starch comprises the following components in percentage by weight: pumpkin powder: carrot powder: jujube powder =1:0.1:0.1: 0.1;
(B) mixing powder: sieving wheat flour, resistant starch, cereal flour, rhizoma Amorphophalli powder, semen Fagopyri Esculenti powder, herba Avenae Fatuae powder, fructus Tribuli wheat powder, semen Avenae Nudae powder, potato starch, fructus Cucurbitae Moschatae powder, radix Dauci Sativae powder, and fructus Jujubae powder with 80 mesh sieve, weighing according to the above weight parts, and mixing;
(C) kneading: putting the uniformly mixed flour and salt into a dough kneading machine, adding water according to 38% of the total amount of the materials, and fully and uniformly mixing;
(D) curing: putting the well-mixed dough blocks into a curing machine to extrude coarse strips, then putting the dough blocks into a filament extruding machine to extrude the fine filaments, shearing and finishing the fine filaments, and sending the fine filaments into an aging chamber;
the curing machine is a variable-pitch single-screw curing machine, and the jacket temperature of the curing machine is as follows: 70 degrees in the first area, 100 degrees in the second area and 140 degrees in the third area; the rotating speed of a screw is 400 r/min;
the filament extruding machine is a variable-pitch single-screw filament extruding machine, and the temperature of a jacket of the filament extruding machine is as follows: 50 degrees in the first area, 70 degrees in the second area and 85 degrees in the third area; the rotating speed of a screw is 120 r/min;
(E) aging: hanging the wet noodles fed into the aging chamber on a rack, moisturizing and standing for 12 hours, keeping the room temperature at 28 ℃ and the relative humidity at 85%;
(F) and (3) drying: feeding the aged noodles into a drying room, and drying until the moisture content is 12-14%;
the drying room is a cableway type sectional continuous drying room, the temperature is kept at 28 ℃, the humidity is kept at 85% and the drying time is 40 minutes in the pre-drying section; entering a primary drying zone I, raising the temperature to 35 ℃, keeping the humidity at 80 percent, and keeping the drying time for 50 minutes; entering a second main drying section, raising the temperature to 45 ℃, keeping the humidity at 65 percent, and keeping the drying time for 75 minutes; the temperature is reduced to 30 ℃ in the last stage, the humidity is kept at 55%, and the drying time is kept for 30 minutes;
(G) cutting: cutting the dried vermicelli after entering a transverse cutting device;
(H) packaging: and (4) filling the transversely cut vermicelli into a packaging bag.
Embodiment 4 a low glycemic index pasta and method of making the same comprising the steps of:
(A) the mass ratio of the raw materials is as follows: 25 parts of wheat flour, 40 parts of resistant starch, 10 parts of cereal flour, 5 parts of konjac flour, 20 parts of buckwheat flour, 10 parts of oat flour, 10 parts of quinoa flour, 10 parts of highland barley flour and 2 parts of mixed dry powder, wherein the mixed dry powder consists of potato starch, pumpkin flour, carrot powder and jujube powder, and the potato starch comprises the following components in percentage by weight: pumpkin powder: carrot powder: jujube powder =1:0.15:0.1: 0.1.
(B) Mixing powder: sieving wheat flour, resistant starch, cereal flour, rhizoma Amorphophalli powder, semen Fagopyri Esculenti powder, herba Avenae Fatuae powder, fructus Tribuli wheat powder, semen Avenae Nudae powder, potato starch, fructus Cucurbitae Moschatae powder, radix Dauci Sativae powder, and fructus Jujubae powder with 80 mesh sieve, weighing according to the above weight parts, and mixing;
(C) kneading: putting the uniformly mixed flour and salt into a dough kneading machine, adding water according to 35% of the total amount of the materials, and fully and uniformly mixing;
(D) curing: putting the well-mixed dough blocks into a curing machine to extrude coarse strips, then putting the dough blocks into a filament extruding machine to extrude the fine filaments, shearing and finishing the fine filaments, and sending the fine filaments into an aging chamber;
the curing machine is a variable-pitch single-screw curing machine, and the jacket temperature of the curing machine is as follows: 70 degrees in the first area, 100 degrees in the second area and 140 degrees in the third area; the rotating speed of a screw is 400 r/min;
the filament extruding machine is a variable-pitch single-screw filament extruding machine, and the temperature of a jacket of the filament extruding machine is as follows: 55 degrees in the first zone, 70 degrees in the second zone and 85 degrees in the third zone; the rotating speed of a screw is 120 r/min;
(E) aging: hanging the wet noodles fed into the aging chamber on a rack, moisturizing and standing for 12 hours, keeping the room temperature at 28 ℃ and the relative humidity at 85%;
(F) and (3) drying: feeding the aged noodles into a drying room, and drying until the moisture content is 12-14%;
the drying room is a cableway type sectional continuous drying room, the temperature is kept at 25 ℃, the humidity is kept at 85% and the drying time is 35 minutes in the pre-drying section; entering a primary drying zone I, raising the temperature to 35 ℃, keeping the humidity at 80 percent, and keeping the drying time for 60 minutes; entering a second main drying section, raising the temperature to 45 ℃, keeping the humidity at 65 percent, and keeping the drying time for 80 minutes; the temperature is reduced to 30 ℃ in the last stage, the humidity is kept at 55%, and the drying time is kept for 30 minutes;
(G) cutting: cutting the dried vermicelli after entering a transverse cutting device;
(H) packaging: and (4) filling the transversely cut vermicelli into a packaging bag.
In order to compare the effects of the invention, an experiment for measuring the food glycemic index is set according to the WS/T-2019 standard of food glycemic index measuring method, which comprises the following specific steps: randomly selecting 20 volunteers meeting the measurement requirements, respectively eating dried noodle products containing 50 g of carbohydrate, measuring postprandial blood glucose values 15, 30, 45, 60, 90 and 120 minutes after eating, drawing blood glucose response curve, calculating blood glucose generation index, and obtaining the following results
In summary, the application provides a method for making the fine dried noodles, which is simple and convenient to use, and people who suffer from high blood pressure, high blood sugar and high blood lipid and want to eat low GI food can eat the fine dried noodles; through the application, the traditional fine dried noodles are high in nutrition, contain dietary fibers, are low in glycemic index, and can meet the requirements of people on healthy diet.
The above description is only an example of the present invention, and is not intended to limit the present invention, and it is obvious to those skilled in the art that various modifications and variations can be made in the present invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the scope of the claims of the present invention.
Claims (2)
1. The flour product with low glycemic index is characterized by comprising the following components in parts by weight: 10-40 parts of wheat flour, 30-60 parts of resistant starch, 0-30 parts of cereal flour, 0-10 parts of konjac flour, 0-60 parts of buckwheat flour, 0-20 parts of oat flour, 0-20 parts of quinoa flour, 0-20 parts of highland barley flour and mixed dry powder, wherein the mixed dry powder consists of potato starch, pumpkin powder, carrot powder and jujube powder, and the potato starch is prepared from the following raw materials in percentage by weight: pumpkin powder: carrot powder: the jujube powder =1 (0.1-0.5): (0.05-0.5): 0.05-0.3).
2. A method for manufacturing flour products with low glycemic index is characterized by comprising the following steps:
(A) the mass ratio of the raw materials is as follows: 10-40 parts of wheat flour, 30-60 parts of resistant starch, 0-30 parts of cereal flour, 0-10 parts of konjac flour, 0-60 parts of buckwheat flour, 0-20 parts of oat flour, 0-20 parts of quinoa flour, 0-20 parts of highland barley flour and mixed dry powder, wherein the mixed dry powder consists of potato starch, pumpkin powder, carrot powder and jujube powder, and the potato starch is prepared from the following raw materials in percentage by weight: pumpkin powder: carrot powder: the jujube powder =1 (0.1-0.3), (0.08-0.2), (0.06-0.1); (B) mixing powder: sieving wheat flour, resistant starch, cereal flour, rhizoma Amorphophalli powder, semen Fagopyri Esculenti powder, herba Avenae Fatuae powder, fructus Tribuli wheat powder, semen Avenae Nudae powder, potato starch, fructus Cucurbitae Moschatae powder, radix Dauci Sativae powder, and fructus Jujubae powder with 80 mesh sieve, weighing according to the above weight parts, and mixing;
(C) kneading: putting the uniformly mixed flour and salt into a dough kneading machine, adding water according to 35-45% of the total amount of the materials, and fully and uniformly mixing;
(D) curing: putting the well-mixed dough blocks into a curing machine to extrude coarse strips, then putting the dough blocks into a filament extruding machine to extrude the fine filaments, shearing and finishing the fine filaments, and sending the fine filaments into an aging chamber;
the curing machine is a variable-pitch single-screw curing machine, and the jacket temperature of the curing machine is as follows: the first zone is 60-70 degrees, the second zone is 100-110 degrees, and the third zone is 140-145 degrees; the rotating speed of the screw is 350-400 r/min;
the filament extruding machine is a variable-pitch single-screw filament extruding machine, and the temperature of a jacket of the filament extruding machine is as follows: the first zone is 50-55 degrees, the second zone is 70-80 degrees, and the third zone is 85-95 degrees; the rotating speed of the screw is 100-120 r/min;
(E) aging: hanging the wet noodles in an aging room on a rack, moisturizing and standing for 8-12 hours, keeping the room temperature at 26-30 ℃ and the relative humidity at 85-95%;
(F) and (3) drying: feeding the aged noodles into a drying room, and drying until the moisture content is 12-14%;
the drying room is a cableway type sectional continuous drying room, the temperature is kept at 20-30 ℃, the humidity is kept at 80-85% and the drying time is 30-40 minutes in the pre-drying section; entering a primary drying zone I, raising the temperature to 35-40 ℃, keeping the humidity at 75-80% and keeping the drying time for 45-60 minutes; entering a second main drying section, raising the temperature to 45-52 ℃, keeping the humidity at 65-75% and keeping the drying time for 60-80 minutes; at the last stage, the temperature is reduced to 25-32 ℃, the humidity is kept at 55-60%, and the drying time is kept for 30-40 minutes;
(G) cutting: cutting the dried vermicelli after entering a transverse cutting device;
(H) packaging: and (4) filling the transversely cut vermicelli into a packaging bag.
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