Sesame noodles with low glycemic index and preparation method thereof

• Main Authors: LIU XIAOJIN, WANG JUN, MENG DONGXUE, HAO ZHENGHONG, MOU SONGSONG, CHEN YUHANG, WEI XUZHAO, ZHAI YUNXUAN, CUI CHENXI, LI XUAN, QU ZIHAN, ZHANG ANQI
• Format: Patent
• Language: Chinese; English
• Published: 13.01.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention belongs to the technical field of food technicians, and particularly relates to sesame noodles with a low glycemic index and a preparation method of the sesame noodles. The sesame noodles comprise the following components in parts by weight: 2-10 parts of sesame meal powder, 90-98 parts of wheat flour, 0.5-1.5 parts of table salt and 55-65 parts of water. Wherein the sizes of the sesame meal powder and the wheat flour are not higher than 80 meshes. The prepared sesame noodles are smooth and chewy in mouth feel and have the special fragrance of sesame. Nutrient substances in the sesame seed meal can make up nutritional defects in the wheat flour. The noodle soup is clear and transparent and unique in flavor, the glycemic index does not exceed 55, and the noodle soup belongs to a low-glycemic-index product and is a good staple food choice for diabetics. 本发明属于食品技工技术领域，具体涉及一种低血糖生成指数的芝麻面条及其制备方法。所述芝麻面条含有如下重量份的成分：芝麻粕粉2-10份，小麦粉90-98份、食盐0.5-1.5份、水55-65份。其中芝麻粕粉与小麦粉应在不高于80目。本发明制备的芝麻面条，产品口感爽滑劲道，具有芝麻的特殊香味。芝麻