一种具有慢消化功能的挂面及其制备方法
本发明提供了一种具有慢消化功能的挂面及其制备方法，涉及农产品加工技术领域，所述挂面的原料包括面粉、白芷提取物和砂仁提取物，所述面粉、白芷提取物与砂仁提取物的质量体积比为100g：(5～15)mL：(5～10)mL；所述白芷提取物或砂仁提取物的制备方法 ，包括以下步骤：白芷粉超微粉碎后与水混合，提取得白芷提取液；砂仁过热蒸汽瞬时膨化和超微粉碎后与水混合，提取得砂仁提取液；将所述提取液离心、抽 滤、浓缩得白芷或砂仁提取物。所述挂面可以通过对α‑葡萄糖苷酶的抑制作用，延缓餐后血糖迅速上升，且对人体无毒副作用。
相关推荐
-
Influence of Phosphorylation and Acetylation on Structural, Physicochemical and Functional Properties of Chestnut Starch
2025-08-27 34 -
Formulation of functional noodles by adding Lentinus edodes mushroom powder: Physiochemical attributes, cellular mineral uptake and improved glycemic index
2025-09-04 19 -
Effect of psyllium husk soluble fibre as a starch replacement in noodles made from spent brewers’ grains
2025-10-23 46 -
A novel method for obtaining high amylose starch fractions from debranched starch
2025-12-22 30 -
Development of functional noodles by encapsulating mango peel powder as a source of bioactive compounds
2026-02-26 21 -
Coffee pulp as a flour substitute in biscuits: The effects on physicochemical properties, sensory quality, and flavor characteristics
2026-05-06 34 -
The inhibitory effect of arabinoxylan on the digestion of waxy, normal and high-amylose maize starches after high temperature cooking
2026-05-06 22 -
Prebiotic Potential of Dietary Beans and Pulses and Their Resistant Starch for Aging-Associated Gut and Metabolic Health
2026-05-06 20 -
High-amylose wheat bread with reduced in vitro digestion rate and enhanced resistant starch content
2026-05-06 24 -
Characterization of black rice starch: enzymatic hydrolysis with amyloglucosidase and morphostructural, thermal, and rheological properties of native varieties from Brazil and China
2026-05-06 30
作者详情
相关内容
-
Coffee pulp as a flour substitute in biscuits: The effects on physicochemical properties, sensory quality, and flavor characteristics
分类：文献
时间：2026-05-06
标签：无
格式：PDF
价格：1 知币
-
The inhibitory effect of arabinoxylan on the digestion of waxy, normal and high-amylose maize starches after high temperature cooking
分类：文献
时间：2026-05-06
标签：无
格式：PDF
价格：1 知币
-
Prebiotic Potential of Dietary Beans and Pulses and Their Resistant Starch for Aging-Associated Gut and Metabolic Health
分类：文献
时间：2026-05-06
标签：无
格式：PDF
价格：1 知币
-
High-amylose wheat bread with reduced in vitro digestion rate and enhanced resistant starch content
分类：文献
时间：2026-05-06
标签：无
格式：PDF
价格：1 知币
-
Characterization of black rice starch: enzymatic hydrolysis with amyloglucosidase and morphostructural, thermal, and rheological properties of native varieties from Brazil and China
分类：文献
时间：2026-05-06
标签：无
格式：PDF
价格：1 知币
