CN110250399A - A kind of more cereal fast food meal replacement powders of low GI and preparation method thereof - Google Patents
A kind of more cereal fast food meal replacement powders of low GI and preparation method thereof Download PDFInfo
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- CN110250399A CN110250399A CN201910619942.0A CN201910619942A CN110250399A CN 110250399 A CN110250399 A CN 110250399A CN 201910619942 A CN201910619942 A CN 201910619942A CN 110250399 A CN110250399 A CN 110250399A
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Classifications
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of low more cereal fast food meal replacement powders of GI and preparation method thereof.The more cereal fast food meal replacement powders of low GI include following raw material: 5~15 parts of quinoa, 3~10 parts of oat, 10~30 parts of highland barley, 3~15 parts of mung bean, 20~50 parts of millet, 25~50 parts of bitter buckwheat.Preparation step is as follows: the net sample of coarse cereals, milling, mixing, moisture adjustment, extrusion crush more cereal co-extrusion pressure puffing materials up to this product.Value < 55 more cereal fast food meal replacement powder GI produced by the present invention, belong to low GI food scope.The product is arranged in pairs or groups by a variety of coarse cereals raw material science, full of nutrition, is rich in protein and dietary fiber, and diabetes patient and potential diabetes patient are conducive to control blood glucose, promotes body immunity and resistance.
Description
Technical field
The invention belongs to food processing fields.More particularly to a kind of low more cereal fast food meal replacement powders of GI and preparation method thereof.
Background technique
2017, International Diabetes Federation disclosed one group of data, and the current whole world shares 4.25 hundred million maturity-onset diabetes patients.
China contributes to most of diabetic, and Chinese Adult diabetic's number is up to 1.14 hundred million, occupies the first in the world, and Zhan is total
Several 1/4 or more.China becomes the main reason for diabetes big country, " to give the credit to " in diabetes B disease incidence explosive growth.
Purification cereal, which is eaten for a long time, with people in one of the main reason for diabetes B disease incidence explosive growth close correlation
Property.
Coarse cereals nutriment rich in, and the GI value of coarse cereals is lower, studies have shown that the postprandial blood sugar after feed coarse cereals
Variation is generally less than wheat and common rice, and blood glucose fluctuation in reduction 24 hours reduces fasting blood-glucose, reduces insulin secretion,
Conducive to the glycemic control of diabetic.But coarse cereals can not become due to processing and eatings problems such as its difficult cooking, palatability differences
The edible product of long term consumer.
Therefore, the diet structure of people is adjusted, exploitation is suitable for the specific aim food of diabetes and potential diabetic population
It is the vital task to involve the interests of the state and the people.
Summary of the invention
The purpose of the present invention is to provide a kind of low more cereal fast food meal replacement powders of GI.The meal replacement powder is with a variety of coarse cereals cereal
Raw material is processed by scientific matching, value < 55 GI.
It is a further object to provide a kind of preparation methods of low more cereal fast food meal replacement powders of GI.
In order to achieve the above objectives, the present invention adopts the following technical solutions:
In a first aspect, the present invention provides a kind of more cereal fast food meal replacement powders of low GI, including 5~15 parts of quinoa, oat 3~10
Part, 10~30 parts of highland barley, 3~15 parts of mung bean, 20~50 parts of millet, 25~50 parts of bitter buckwheat, value < 55 GI.
Optionally, the more cereal fast food meal replacement powders of the low GI include the following raw material: 5~15 parts of quinoa, 3~10 parts of oat,
10~30 parts of highland barley, 3~15 parts of mung bean, 20~30 parts of millet, 25~35 parts of bitter buckwheat.
Optionally, the more cereal fast food meal replacement powders of low GI include the following raw material: 10.5 parts of quinoa, 3.5 parts of oat, and highland barley 21
Part, 7 parts of mung bean, 28 parts of millet, 30 parts of bitter buckwheat；Or,
11.5 parts of quinoa, 4 parts of oat, 22 parts of highland barley, 7.5 parts of mung bean, 30 parts and 25 parts of bitter buckwheat of millet；Or,
10 parts of quinoa, 3.5 parts of oat, 19 parts of highland barley, 6.5 parts of mung bean, 26 parts and 35 parts of bitter buckwheat of millet.
Optionally, the fineness of the meal replacement powder is 80~100 mesh.
It should be noted that food GI (glycemic index) is to reflect that food causes the finger of blood sugar for human body elevated-levels
Mark is the glycogenetic response situation of body blood after human body feed.Glucose resultant index is low GI food less than 55, is greater than 70
It is middle GI food for high GI food, 55~70.Low GI food can reduce human insulin secretion, reduce heat generation and fat
It generates.The measurement of food GI value is generally divided into vivo method and in vitro method, and in vivoassay generally carries out in human body, but test value wave
It is dynamic big, time-consuming and expensive, thus common in vitro method measurement.In vitro method is to simulate human body gastrointestinal disturbances environment in vitro,
It is easy to operate, cost is relatively low.The glucose resultant index measured by external digestion method is defined as estimation blood glucose by foreign scholar
It generates index (expected Glycemic Index, eGI).In vitro digestion test result (eGI) and human test results
(GI) it has good correlation, i.e. the more low then GI value of eGI value is lower.Therefore, GI value can be replaced with eGI value.In the present invention
In specific embodiment, eGI value is measured using in vitro method, to react the GI value of meal replacement powder of the present invention.
In the present invention, extrusion powder GI value such as the following table 1 made from various list cereal materials the method according to the invention:
Table 1
| Food name | GI value | Food name | GI value |
| Quinoa extrusion powder | 73.16 | Mung bean extrusion powder | 69.14 |
| Oat extrusion powder | 68.76 | Millet extrusion powder | 82.49 |
| Highland barley extrusion powder | 66.82 | Bitter buckwheat extrusion powder | 61.20 |
When above-mentioned raw materials ratio according to the invention is arranged in pairs or groups, inventor is found surprisingly that quinoa, oat, blueness
Highland barley, mung bean, millet and bitter buckwheat can form relatively reasonable collocation mode, make prepared product G I value lower than 55, belong to low
GI food scope.
In the present invention, oat is rich in protein, beta glucan, anthracene amide；Millet is rich in tryptophan, carrotene；It is bitter
Buckwheat is rich in flavones；Highland barley is rich in beta glucan；Mung bean is rich in a variety of essential amino acids；Quinoa is rich in phenolic acid, flavonoids, flower
Green element, sterol and saponin(e etc..Product of the invention is and full of nutrition in addition to the characteristic with low GI value, is rich in protein and meals
Eat fiber.
Second aspect, the present invention provides the preparation method of the more cereal fast food meal replacement powders of low GI, this method includes following step
It is rapid:
Quinoa, oat, highland barley, mung bean, millet and the net sample of tartary buckwheat raw material is spare；
Coarse cereals raw material is crushed respectively with pulverizer, 60 meshes is then crossed, coarse cereal powder is made；
According to formula rate, coarse cereal powder is mixed, the water of coarse cereal powder weight 15~20% is then added, stirs evenly, obtains
Mixed powder；
The mixed powder is sent into twin (double) screw extruder, divides four-stage to squeeze, four sections of extruding temperature are respectively 50 DEG C
~70 DEG C, 80 DEG C~100 DEG C, 120 DEG C~140 DEG C, 160 DEG C~190 DEG C, screw speed 250r/min~300r/min are obtained
Puffing material；
The puffing material is dry, crush to get.
Optionally, when preparing mixed powder according to formula rate, the revolving speed of stirring is 100~120r/min, stirring 10~
15min。
Optionally, drying temperature when puffing material is dry is 50 DEG C~70 DEG C, 1.5~2.5h of drying time.
Beneficial effects of the present invention:
The present invention has selected 6 kinds of coarse cereals cereal, and each cereal all has abundant and feature nutritional ingredient, various types of grain mixing
Collocation, forms relatively reasonable collocation mode.
The present invention not only solves coarse cereals hardly possible by using extrusion processing technology to material in preparation process
It cooks, the problems such as palatability is poor, and extrusion process is a kind of high-temperature instantaneous processing technology, the nutrition that can be effectively retained in coarse cereals
Composition avoids losing, and increases the mouthfeel and quality of product, is suitble to long-term consumption.Meanwhile enormously simplifying the production of meal replacement powder
Process has saved production cost, shortens the production cycle.
Detailed description of the invention
The low GI fast food meal replacement powder production method flow diagram of Fig. 1 present invention；
Fig. 2 comparative example and the external starch of embodiment simulate digestion experiment figure.
Specific embodiment
The invention discloses a kind of low more cereal fast food meal replacement powders of GI and preparation method thereof.Those skilled in the art can borrow
Reflect present disclosure, is suitably modified formula and realization of process parameters.In particular, it should be pointed out that all similar substitutions and modifications pair
It is it will be apparent that they are considered as being included in the present invention for those skilled in the art.Method and product of the invention is
Through being described by preferred embodiment, related personnel obviously can not depart from the content of present invention, in spirit and scope to this
Method described in text is modified or appropriate changes and combinations, carrys out implementation and application the technology of the present invention.
For a further understanding of the present invention, below in conjunction with the embodiment of the present invention, to the technical side in the embodiment of the present invention
Case is clearly and completely described, it is clear that and described embodiments are only a part of the embodiments of the present invention, rather than all
Embodiment.Based on the embodiments of the present invention, those of ordinary skill in the art institute without making creative work
The every other embodiment obtained, shall fall within the protection scope of the present invention.
Unless otherwise specified, reagent involved in the embodiment of the present invention is commercial product, can pass through business canal
Road purchase obtains.
Embodiment 1
A kind of more cereal fast food meal replacement powders of low GI are by 11.5 parts of quinoa, 4 parts of oat, 22 parts of highland barley, 7.5 parts of mung bean, millet
30 parts and 25 parts of bitter buckwheat are prepared.
Preparation method specifically includes the following steps:
(1) quinoa, oat, highland barley, mung bean, millet and the net sample of tartary buckwheat raw material is spare；
(2) the coarse cereals raw material in step (1) is crushed respectively with pulverizer, then crosses 60 meshes, coarse cereal powder is made；
(3) coarse cereal powder that ratio weighs in step (2) in parts by weight, which is put into blender, mixes, and is then added 17%
Pure water stirring, it is spare after mixing evenly；
(4) mixed powder for getting step (3) ready is sent into twin (double) screw extruder, and four-stage is divided to squeeze, four sections of extruding temperature
Degree is respectively 60 DEG C, 80 DEG C, 120 DEG C, 170 DEG C, and screw speed 270r/min obtains puffing material；
(5) puffing material in step (4) is dried to 2h in 50 DEG C of thermostatic drying chamber；
(6) by step (5) drying puffing material crush, smashing fineness be 80 mesh, as this method be prepared one
The low more cereal fast food meal replacement powders of GI of kind.
Embodiment 2
A kind of more cereal fast food meal replacement powders of low GI are by 10.5 parts of quinoa, 3.5 parts of oat, 21 parts of highland barley, 7 parts of mung bean, millet
28 parts and 30 parts of bitter buckwheat are prepared.
Preparation method specifically includes the following steps:
(1) quinoa, oat, highland barley, mung bean, millet and the net sample of tartary buckwheat raw material is spare；
(2) the coarse cereals raw material in step (1) is crushed respectively with pulverizer, then crosses 60 meshes, coarse cereal powder is made；
(3) coarse cereal powder that ratio weighs in step (2) in parts by weight, which is put into blender, mixes, and is then added 18%
Pure water stirring, it is spare after mixing evenly；
(4) mixed powder for getting step (3) ready is sent into twin (double) screw extruder, and four-stage is divided to squeeze, four sections of extruding temperature
Degree is respectively 60 DEG C, 90 DEG C, 130 DEG C, 180 DEG C, and screw speed 290r/min obtains puffing material；
(5) puffing material in step (4) is dried to 2h in 60 DEG C of thermostatic drying chamber；
(6) by step (5) drying puffing material crush, smashing fineness be 100 mesh, as this method be prepared one
The low more cereal fast food meal replacement powders of GI of kind.
Embodiment 3
A kind of more cereal fast food meal replacement powders of low GI are by 10 parts of quinoa, 3.5 parts of oat, 19 parts of highland barley, 6.5 parts of mung bean, millet
26 parts and 35 parts of bitter buckwheat are prepared.
Preparation method specifically includes the following steps:
(1) quinoa, oat, highland barley, mung bean, millet and the net sample of tartary buckwheat raw material is spare；
(2) the coarse cereals raw material in step (1) is crushed respectively with pulverizer, then crosses 60 meshes, coarse cereal powder is made；
(3) coarse cereal powder that ratio weighs in step (2) in parts by weight, which is put into blender, mixes, and is then added 16%
Pure water stirring, it is spare after mixing evenly；
(4) mixed powder for getting step (3) ready is sent into twin (double) screw extruder, and four-stage is divided to squeeze, four sections of extruding temperature
Degree is respectively 60 DEG C, 90 DEG C, 130 DEG C, 190 DEG C, and screw speed 290r/min obtains puffing material；
(5) puffing material in step (4) is dried to 2h in 60 DEG C of thermostatic drying chamber；
(6) by step (5) drying puffing material crush, smashing fineness be 100 mesh, as this method be prepared one
The low more cereal fast food meal replacement powders of GI of kind.
Comparative example 1
A kind of more cereal fast food meal replacement powders of low GI are by 15 parts of quinoa, 5 parts of oat, 30 parts of highland barley, 10 parts of mung bean and millet 40
Part is prepared.
Preparation method specifically includes the following steps:
(1) quinoa, oat, highland barley, mung bean and the net sample of millet coarse cereals raw material is spare；
(2) the coarse cereals raw material in step (1) is crushed respectively with pulverizer, then crosses 60 meshes, coarse cereal powder is made；
(3) coarse cereal powder that ratio weighs in step (2) in parts by weight, which is put into blender, mixes, and is then added 16%
Pure water stirring, it is spare after mixing evenly；
(4) mixed powder for getting step (3) ready is sent into twin (double) screw extruder, and four-stage is divided to squeeze, four sections of extruding temperature
Degree is respectively 60 DEG C, 80 DEG C, 120 DEG C, 160 DEG C, and screw speed 270r/min obtains puffing material；
(5) puffing material in step (4) is dried to 2h in 50 DEG C of thermostatic drying chamber；
(6) by step (5) drying puffing material crush, smashing fineness be 80 mesh, as this method be prepared one
The low more cereal fast food meal replacement powders of GI of kind.
Comparative example 2
A kind of more cereal fast food meal replacement powders of low GI are by 13 parts of quinoa, 5 parts of oat, 25 parts of highland barley, 9 parts of mung bean, 33 parts of millet
It is prepared with 15 parts of bitter buckwheat.
Preparation method specifically includes the following steps:
(1) quinoa, oat, highland barley, mung bean, millet and the net sample of tartary buckwheat raw material is spare；
(2) the coarse cereals raw material in step (1) is crushed respectively with pulverizer, then crosses 60 meshes, coarse cereal powder is made；
(3) coarse cereal powder that ratio weighs in step (2) in parts by weight, which is put into blender, mixes, and is then added 16%
Pure water stirring, it is spare after mixing evenly；
(4) mixed powder for getting step (3) ready is sent into twin (double) screw extruder, and four-stage is divided to squeeze, four sections of extruding temperature
Degree is respectively 60 DEG C, 80 DEG C, 120 DEG C, 160 DEG C, and screw speed 270r/min obtains puffing material；
(5) puffing material in step (4) is dried to 2h in 50 DEG C of thermostatic drying chamber；
(6) by step (5) drying puffing material crush, smashing fineness be 80 mesh, as this method be prepared one
The low more cereal fast food meal replacement powders of GI of kind.
The measurement of test example 1:GI value
Utilize external starch digestion measuring fast food meal replacement powder GI value.Weigh 5g fast food meal replacement powder to be measured, oral cavity simulation
Alpha-amylase (7.5U/mL) is added in stage, and 37 DEG C of system temperature, digestion time 2min.Pepsin is added in the stomach dummy run phase
(100U/mL), with 1mol/L HCl tune pH to 3.0,37 DEG C of system temperature, digestion time 2h.α-is added in the gut simulation stage
Amylase (10U/mL), trypsase (5U/mL) and lipase (10U/mL) adjust pH to 7.0, system with 1mol/L NaOH
37 DEG C of temperature, uniform sampling 3mL when digestion time is 0,10,20,40,60,90,120,180min, in boiling water bath
It after enzyme deactivation 5min, is cooled to room temperature, is used for reducing sugar test.Experimental result such as table 2.
2 GI value measurement result of table
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | |
| GI | 55.36±0.23 | 53.70±0.72 | 53.26±0.09 | 64.85±0.32 | 59.20±1.05 |
Fast food meal replacement powder in vitro digestion measuring GI result is indicated: the collocation of grain species and with compare fast food
The GI value of meal replacement powder has larger impact；Compared with other add cereal amount, bitter buckwheat additive amount is affected to GI value, additive amount
Higher, GI value is lower.
Wherein GI value calculating process is as follows:
With glucose as a standard product measure the content of reduced sugar in digestive juice using 3,5- dinitrosalicylic acid system, according to
The percent hydrolysis of formula (1) calculating starch.
Using Starch Hydrolysis rate as ordinate, the time is that abscissa draws hydrolysis curves (Fig. 2).Calculate each sample and reference
Food (white bread) Starch Hydrolysis area under a curve (AUC sample and AUC reference) during 0~180min show that sample forms sediment
Powder hydrolyzes index (hydrolysis index, HI).The glycemic index (GI) of sample is calculated according to formula (3).
HI=AUC sample/AUC refers to (2)
GI=39.71+0.549 × HI (3).
Test example 2: nutritional ingredient detection
The fast food meal replacement powder nutritional ingredient of embodiment preparation is detected, the results are shown in Table 3.
The nutrient composition content of the more cereal fast food meal replacement powders of low GI of 3 embodiment of table preparation
By 3 data of table it is known that protein content is up to 14% in the more cereal fast food meal replacement powders of low GI prepared by the present invention
Left and right, rich in protein (>=20%NRV) belong to high protein food；Dietary fiber content is abundant, is higher than GB28050
The high dietary-fiber standard of 6g as defined in prepackaged food nutritional labeling general rule.This low more cereal fast food meal replacement powder product of GI belongs to
High dietary-fiber, high protein food.
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair
The restriction of embodiments of the present invention may be used also on the basis of the above description for those of ordinary skill in the art
To make other variations or changes in different ways, all embodiments can not be exhaustive here, it is all to belong to this hair
The obvious changes or variations that bright technical solution is extended out are still in the scope of protection of the present invention.
Claims (7)
1. a kind of more cereal fast food meal replacement powders of low GI, which is characterized in that including following raw material: 5~15 parts of quinoa, oat 3~10
Part, 10~30 parts of highland barley, 3~15 parts of mung bean, 20~50 parts of millet, 25~50 parts of bitter buckwheat, value < 55 GI.
2. the more cereal fast food meal replacement powders of low GI according to claim 1, which is characterized in that including the following raw material: quinoa 5~
15 parts, 3~10 parts of oat, 10~30 parts of highland barley, 3~15 parts of mung bean, 20~30 parts of millet, 25~35 parts of bitter buckwheat.
3. the more cereal fast food meal replacement powders of low GI according to claim 1, which is characterized in that including the following raw material: quinoa
10.5 parts, 3.5 parts of oat, 21 parts of highland barley, 7 parts of mung bean, 28 parts of millet, 30 parts of bitter buckwheat；Or,
11.5 parts of quinoa, 4 parts of oat, 22 parts of highland barley, 7.5 parts of mung bean, 30 parts and 25 parts of bitter buckwheat of millet；Or,
10 parts of quinoa, 3.5 parts of oat, 19 parts of highland barley, 6.5 parts of mung bean, 26 parts and 35 parts of bitter buckwheat of millet.
4. the more cereal fast food meal replacement powders of low GI according to claim 1 to 3, which is characterized in that the meal replacement powder it is thin
Degree is 80~100 mesh.
5. a kind of preparation method of low more cereal fast food meal replacement powders of GI as described in claim 1-4 is any, which is characterized in that should
Method the following steps are included:
Quinoa, oat, highland barley, mung bean, millet and the net sample of tartary buckwheat raw material is spare；
Coarse cereals raw material is crushed respectively with pulverizer, 60 meshes is then crossed, coarse cereal powder is made；
According to formula rate, coarse cereal powder is mixed, the water of coarse cereal powder weight 15~20% is then added, stirs evenly, must mix
Powder；
The mixed powder is sent into twin (double) screw extruder, divides four-stage to squeeze, four sections of extruding temperature are respectively 50 DEG C~70
DEG C, 80 DEG C~100 DEG C, 120 DEG C~140 DEG C, 160 DEG C~190 DEG C, screw speed 250r/min~300r/min, obtain extruding
Material；
The puffing material is dry, crush to get.
6. preparation method according to claim 5, which is characterized in that when preparing mixed powder, the revolving speed of stirring is 100~
120r/min stirs 10~15min.
7. preparation method according to claim 5, which is characterized in that drying temperature is 50 DEG C~70 DEG C, drying time 1.5
~2.5h.
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| CN114438160A (en) * | 2020-11-06 | 2022-05-06 | 北京大学 | Method for screening and optimizing coarse cereal compound composition and proportion and application thereof |
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Application publication date: 20190920 |