CN113712148A - Low-GI black highland barley coarse cereal instant rice and preparation method thereof - Google Patents
Low-GI black highland barley coarse cereal instant rice and preparation method thereof Download PDFInfo
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- CN113712148A CN113712148A CN202110829858.9A CN202110829858A CN113712148A CN 113712148 A CN113712148 A CN 113712148A CN 202110829858 A CN202110829858 A CN 202110829858A CN 113712148 A CN113712148 A CN 113712148A
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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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 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention relates to the technical field of coarse cereal products, in particular to low-GI black highland barley coarse cereal instant rice and a preparation method thereof. The highland barley and coarse cereal instant rice is prepared by carrying out microwave fluidization technology treatment on highland barley, oat, black rice and mung bean coarse cereals, and carrying out compounding, cooking and proper seasoning according to sensory and functional properties, so that the highland barley and coarse cereal instant rice is soft and glutinous in taste, rich in cereal fragrance, harmonious, fresh and salty in taste; has three low (low fat, low calorie, low GI) characteristics; not only solves the problems of difficult eating, difficult making and difficult processing of the black highland barley; but also becomes the first choice for people with fat reduction, body building and hyperglycemia to eat. Through in vitro simulated digestion tests, the GI value reaches 52.3-54.5, meets the range of low GI value (GI < 55), and belongs to low GI food.
Description
Technical Field
The invention relates to the technical field of coarse cereal products, in particular to low-GI black highland barley coarse cereal instant rice and a preparation method thereof.
Background
With the improvement of living standard, the dietary habits of modern people are changed, obesity and some chronic diseases, especially diabetes, diabetes and complications thereof seriously threaten the health of human beings, the dietary therapy is the basis of the diabetes therapy, researches prove that the beta-glucan has high viscosity, can slow down the gastric emptying rate, reduce the digestion rate, can ensure the smooth release of glucose in food, reduce the postprandial blood sugar increase amplitude, relieve the diabetes symptoms, and the low glycemic index (low GI) diet is helpful for controlling the blood sugar of diabetic patients.
The highland barley is one of naked barley, mainly grows in high cold, anoxic and intense sunlight radiation areas with the elevation of more than 3000 meters, such as Qinghai, Tibet, the south and north of Gansu, Sichuan Abam and the like, and has superior nutritional characteristics incomparable to plain crops due to special geographical positions and climatic conditions (high cold, no pollution, large day-night temperature difference and the like). Highland barley is a staple food of residents in Qinghai-Tibet plateau areas, is generally made into local staple food in the form of highland barley tsamba, highland barley noodles, biscuits and the like, and with the improvement of technology, new products such as highland barley cake, highland barley tea, highland barley premixed powder, highland barley cooking-free flour, highland barley wine or highland barley grain beverage and the like are gradually popularized in the market, but the highland barley whole grain is properly processed, the nutritional ingredients in the highland barley are reserved to the maximum extent, and the application problems of difficult eating, difficult making and the like are improved, and the highland barley is still a common problem. The development of the staple food and fast food whole grain highland barley rice has good research and development and market prospects.
The highland barley is a special grain crop in the Qinghai-Tibet plateau area of China, has the characteristics of high vitamins, high dietary fibers, high protein, high beta-glucan, low fat, low sugar content and the like, also contains various mineral elements beneficial to human health, such as copper, zinc, calcium, phosphorus and iron, and trace element selenium with cancer prevention and anticancer effects, and is a good product in grains due to the fact that the highland barley contains abundant and unique polyphenols. Researches find that the highland barley anthocyanin extract has the effects of resisting oxidation and hypertension, and the seed peel extract has the protection effect on myocardial cell hypoxia/reoxygenation injury; linjin et al (2016) determine and compare the nutritional ingredients and physiologically active substances of black and white highland barley from Longzi county of southern Xizang, find that black highland barley is superior to white highland barley; stichopus japonicus et al (2018) have studied the method for extracting polyphenol from semen Avenae Nudae with various solvents and the antioxidant activity of the extract, and found that the polyphenol in semen Avenae Nudae contains chlorogenic acid, benzoic acid, catechin, quercetin, rutin, gallic acid, p-coumaric acid, syringic acid, benzoic acid, veratric acid, hesperidin, etc.; lin et al (2018) quantitatively analyzed polyphenol, flavone, procyanidin, anthocyanin and antioxidant of highland barley, and found that highland barley, is the highest among various highland barleys. Therefore, the highland barley attracts attention as an important characteristic resource of Tibet, and has development and utilization values.
The minor cereals generally refer to grain and bean crops except rice, wheat, corn, soybean and potato, and mainly comprise coix seed, buckwheat (tartary buckwheat and buckwheat), oat (avena sativa), white sorghum, black rice, millet, brown rice and the like. According to the survey, there was a significant negative correlation between the intake of whole grain in the diet and mortality. In recent years, potential safety hazards are brought to the physical health of people by the over-refined processing of grains, the incidence rate of diseases such as II diabetes mellitus, cancer and the like is increased, and the requirements of people on coarse cereal foods which are famous for nutrition, health, safety, convenience and diversification are increasingly large. The coarse cereals are generally rich in dietary fibers, beta-glucan, vitamins, various mineral substances and other nutritional ingredients, and balanced eating has good prevention and treatment effects on diabetes and cardiovascular diseases which are increasing due to too much fine processed products, and has health care and health maintenance effects, but coarse cereal products are compact in structure, hard in texture and difficult to process and cannot be generally used as staple food due to the fact that the coarse cereals are difficult to eat, make and process, although some technical methods process the coarse cereals to carry out various processing treatments, the coarse cereal grains are basically crushed into a certain granularity or processed and formed again, the original appearance and structure of the coarse cereals are damaged, and the utilization rate of active ingredients is reduced.
Scientific dietary intervention can effectively improve the glycolipid metabolism of diabetics and improve the regulation of blood sugar, and the selection of foods with low GI value is a main way for dietary intervention. After the grains are improved and processed by different processes, the nutrition physical and chemical indexes of the grains are changed, and different processing modes show different absorption degrees and different effects of helping to maintain the blood sugar steady state; and the real objects of different manufacturing methods have different GI values, and different matching of food materials also have different GI values. In the prior art, the coarse cereal rice product is only partially added with coarse cereals to ensure the taste, and cannot achieve the low GI effect after being compounded with rice; and secondly, the raw materials of the coarse cereals and the screening process are simply matched by the taste, and the product efficacy is only the simple efficacy superposition of the coarse cereals.
Disclosure of Invention
Based on the technical problems, the invention aims to provide low-GI highland barley coarse cereal instant rice and a preparation method thereof.
The invention provides low GI (glycemic index) highland barley coarse cereal instant rice, which comprises the following components in percentage by weight: oat: black rice: mung bean: buckwheat is 5:1:1:1: 2.
Preferably, in the highland barley and coarse cereal instant rice, 50% of highland barley, 10% of oat, 10% of black rice, 10% of mung bean and 20% of buckwheat are contained.
The invention also provides a preparation method of the low GI black highland barley coarse cereal instant rice, which comprises the following specific steps:
step 1, microwave fluidization treatment of raw materials: respectively carrying out microwave fluidization treatment on the carefully selected highland barley, oats, black rice and mung beans, wherein the microwave fluidization treatment conditions are as follows: paving the material with the thickness of 1cm, the fluidization speed of 3-6 Hz and the fluidization temperature of 125-138 ℃;
step 2, determination of nutrition physical and chemical indexes of the microwave fluidization treatment raw materials: the measured nutrition physicochemical indexes comprise protein, beta-glucan, total dietary fiber, soluble dietary fiber, insoluble dietary fiber, fat, fast-digestion starch, slow-digestion starch and resistant starch;
step 3, mixing and cooking raw materials: compounding and mixing the raw materials and buckwheat according to a specific ratio after microwave fluidization, then washing, adding water, soaking for 5-10 min, cooking for 40-46 min, and preserving heat for 10-15 min;
Further, in the microwave fluidization treatment in the step 1, the fluidization rate of the highland barley is 3Hz, and the fluidization temperature is 127 ℃; the fluidization rate of the oat is 5Hz, and the fluidization temperature is 135 ℃; the fluidization rate of the black rice is 6Hz, and the fluidization temperature is 138 ℃; the fluidization rate of the mung bean is 4.5Hz, and the fluidization temperature is 125 ℃.
Further, the equipment model during microwave fluidization treatment is DXY-20.
Further, the seasoning is light soy sauce.
Further, the prepared highland barley coarse cereal instant rice is matched with a low-fat low-oil bamboo shoot chicken flavoring bag for eating, and the specific formula of the low-fat low-oil bamboo shoot chicken flavoring bag is as follows: bamboo shoot, chicken, vegetable oil, chicken essence seasoning and edible salt.
Compared with the prior art, the invention has the following beneficial effects:
(1) the microwave fluidization technology treatment is carried out on the highland barley, the oat, the black rice and the mung bean coarse cereals, the nutrition physical and chemical indexes are improved, and the low-fat high-protein low-glycemic index coarse cereal nutritional coarse cereal is an ideal raw material for developing low-fat high-protein low-glycemic index staple food. Wherein, the content of functional component beta-glucan in the highland barley is improved by 9.7 percent, the content of protein is improved by 3.1 percent, the content of total dietary fiber is improved by 7.1 percent, the content of soluble dietary fiber is improved by 13.72 percent, and the content of insoluble dietary fiber is improved by 19.8 percent; the slowly digestible starch in the black rice is improved by 41.8%; the content of beta-glucan in the oat is improved by 9.14 percent, and the content of total dietary fiber is improved by 163.1 percent; has positive effects of improving postprandial satiety and assisting in inhibiting blood sugar rise.
(2) Through the combination of various coarse cereal improvement mechanisms, the GI value of the instant rice with the highland barley and the coarse cereals reaches 52.3-54.5 through an in-vitro simulated digestion test, conforms to the range of low GI value (GI < 55), and belongs to low GI food.
(3) The vulcanized coarse cereal raw materials are compounded, cooked and properly seasoned according to sensory and functional properties, and then are soft and glutinous in taste, rich and harmonious in cereal flavor and fresh and salty in taste; has three low (low fat, low calorie, low GI) characteristics; not only solves the problems of difficult eating, difficult making and difficult processing of the black highland barley; but also becomes the first choice for people with fat reduction, body building and hyperglycemia to eat.
Drawings
Fig. 1 is a plot of glucose content for a standard sample (area 6061.03);
fig. 2 is a plot of glucose content of the sample (area 1389.05);
fig. 3 is a plot of glucose content for a sample (area 1611.24);
fig. 4 is a plot of glucose content for a sample (area 1555.55);
fig. 5 is a plot of glucose content of the samples (area 1632.14).
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
1. Microwave fluidization treatment of raw material
(1) Principle of microwave fluidization technology
The microwave fluidization treatment is to pass the raw material through a microwave fluidized bed, and microwave energy penetrates through the material to enable polar molecules in the material to rub against each other to generate internal heat. The liquid in the processed material is instantly heated, vaporized and pressurized to expand; and the structure of the high molecular substance in the components is denatured by the expansion force of the gas, so that the components are in a shaped microporous state with the characteristics of a reticular structure. The method not only greatly improves the rehydration rate of the coarse cereals, but also pre-cures the coarse cereal raw materials from inside to outside, and is easier for secondary cooking and eating or adjusting the state of cooking and cooking with other coarse cereals.
(2) Microwave fluidized treatment process
The adopted microwave fluidization equipment is DXY-20 type and is purchased from Asahi Asia mechanical equipment Co., Ltd, east Shandong province; under the microwave fluidization treatment condition, the spreading thickness is 1cm, the fluidization speed is 3-6 Hz, and the fluidization temperature is 125-138 ℃; the specific design is detailed in table 1:
TABLE 1 microwave fluidization treatment condition design Table
(3) Results of microwave fluidization
After various raw materials are subjected to microwave fluidization process and parameter optimization, the nutrition physical and chemical indexes are all improved, and the food is an ideal raw material for developing the staple food with low fat, high protein and low glycemic index. For example, with microwave fluidization heating, the penetrability can penetrate into the endosperm to form an internal heat source, the cell walls of the aleurone layer and the aleurone layer endosperm of the highland barley seeds can be cracked by utilizing the heating selectivity, and the beta-glucan content in the cell walls of the aleurone layer and the aleurone layer endosperm is higher. The results of the physical and chemical indexes of the nutrition of the raw materials treated by microwave fluidization (detailed in tables 2-5).
TABLE 2 variation of physical and chemical indexes of nutrition before and after microwave fluidization of highland barley
The content of functional components beta-glucan in the highland barley is improved by 9.7%, the content of protein is improved by 3.1%, the content of total dietary fiber is improved by 7.1%, the content of soluble dietary fiber is improved by 13.72%, the content of insoluble dietary fiber is improved by 19.8%, and the highland barley functional fiber has positive effects of improving postprandial satiety and assisting in inhibiting blood sugar rise.
TABLE 3 variation of physical and chemical indexes of oat before and after microwave fluidization
The content of beta-glucan in the oat is improved by 9.14%, and the content of total dietary fiber is improved by 163.1%.
TABLE 4 variation of physical and chemical indexes of black rice before and after microwave fluidization
The slowly digested starch in the black rice is improved by 41.8 percent, and the protein is improved by 9.6 percent.
TABLE 5 variation of physical and chemical indexes of mung bean before and after microwave fluidization
The total dietary fiber in the mung bean is improved by 17.1 percent.
2. Sensory evaluation design
6 parts of the prepared highland barley coarse cereal instant rice are taken, and a sensory evaluation design table (see table 6 for details) is carried out on the highland barley coarse cereal instant rice according to aspects of smell, color, completeness, hardness, elasticity, viscosity, taste and cold rice texture.
TABLE 6 sensory evaluation design sheet for instant rice made from highland barley and coarse cereals
3. Optimized screening of components of black highland barley coarse cereal instant rice
A low GI black highland barley coarse cereal instant rice is prepared by taking the addition amounts of black highland barley, oat, black rice, mung bean and buckwheat as factors and performing five-factor four-level orthogonal optimization test design. Optimal formulations were determined from sensory evaluations of odor, color, integrity, softness, elasticity, stickiness, taste and chills texture, respectively, factor level design (see table 7 for details).
TABLE 7 ingredient factor horizontal orthogonal design table for instant rice with highland barley and coarse cereals
Orthogonal optimization screening test design of the components of the low GI black highland barley coarse cereal instant rice, and the results are detailed in Table 8.
TABLE 8 optimized screening results and analysis of components of highland barley coarse cereal instant rice
The result shows that the optimal formula composition of the highland barley coarse cereal instant rice is A3B3C3D2E3Namely, the adding amount of the black highland barley is 50%, the adding amount of the oat is 10%, the adding amount of the black rice is 10%, the adding amount of the mung bean is 10% and the adding amount of the buckwheat is 20%. From the range analysis, the main and secondary sequence of the influence of the formula factors of the raw materials is as follows: black highland barley, black rice, buckwheat, oat and mung bean.
And (3) carrying out a verification test on the optimal combination, preparing a highland barley coarse cereal instant rice sample according to the optimal combination formula, carrying out a verification evaluation test through sensory evaluation, and carrying out repeated tests in such a way, wherein the sensory evaluation of the highland barley coarse cereal instant rice is higher than that of each test group, and the analysis result is consistent with the reality.
Example 2
The instant rice with the black highland barley and the coarse cereals is characterized in that 50% of the black highland barley, 10% of oat, 10% of black rice, 10% of mung bean and 20% of buckwheat are contained in the instant rice with the black highland barley and the coarse cereals.
The preparation method of the low GI black highland barley coarse cereal instant rice comprises the following specific steps:
step 1, microwave fluidization treatment of raw materials: respectively carrying out microwave fluidization treatment on the carefully selected highland barley, oats, black rice and mung beans, wherein the microwave fluidization treatment conditions are as follows: the laying thickness of the highland barley is 1cm, the fluidization rate is 3Hz, and the fluidization temperature is 127 ℃; the oat paving thickness is 1cm, the fluidization rate is 5Hz, and the fluidization temperature is 135 ℃; the laying thickness of the black rice is 1cm, the fluidization rate is 6Hz, and the fluidization temperature is 138 ℃; the material spreading thickness of the mung bean is 1cm, the fluidization rate is 4.5Hz, and the fluidization temperature is 125 ℃;
step 2, determination of nutrition physical and chemical indexes of the microwave fluidization treatment raw materials: the measured nutrition physicochemical indexes comprise protein, beta-glucan, total dietary fiber, soluble dietary fiber, insoluble dietary fiber, fat, fast-digestion starch, slow-digestion starch and resistant starch; wherein the equipment model during microwave fluidization treatment is DXY-20 type;
step 3, mixing and cooking raw materials: mixing the above materials and semen Fagopyri Esculenti at a certain ratio, washing, soaking in water for 10min, steaming for 46min, and keeping the temperature for 10 min;
GI＝HI*0.549+39.71；
the hydrolysis curves are plotted as shown in FIGS. 1 and 2, the area under the curves is obtained by integration, and the GI value is 52.3 according to the calculation formula.
TABLE 9 main nutrition physicochemical indexes of instant rice with highland barley and coarse cereals
The prepared highland barley coarse cereal instant rice is matched with a low-fat and low-oil bamboo shoot chicken flavoring bag for eating, and the specific formula of the low-fat and low-oil bamboo shoot chicken flavoring bag is as follows: bamboo shoot, chicken, vegetable oil, chicken essence seasoning and edible salt.
Example 3
The instant rice with the black highland barley and the coarse cereals is characterized in that 45% of the black highland barley, 9% of oat, 9% of black rice, 9% of mung bean and 18% of buckwheat are contained in the instant rice with the black highland barley and the coarse cereals.
The preparation method of the low GI black highland barley coarse cereal instant rice comprises the following specific steps:
step 1, microwave fluidization treatment of raw materials: respectively carrying out microwave fluidization treatment on the carefully selected highland barley, oats, black rice and mung beans, wherein the microwave fluidization treatment conditions are as follows: the laying thickness of the highland barley is 1cm, the fluidization rate is 3Hz, and the fluidization temperature is 127 ℃; the oat paving thickness is 1cm, the fluidization rate is 5Hz, and the fluidization temperature is 135 ℃; the laying thickness of the black rice is 1cm, the fluidization rate is 6Hz, and the fluidization temperature is 138 ℃; the material spreading thickness of the mung bean is 1cm, the fluidization rate is 4.5Hz, and the fluidization temperature is 125 ℃;
step 2, determination of nutrition physical and chemical indexes of the microwave fluidization treatment raw materials: the measured nutrition physicochemical indexes comprise protein, beta-glucan, total dietary fiber, soluble dietary fiber, insoluble dietary fiber, fat, fast-digestion starch, slow-digestion starch and resistant starch; wherein the equipment model during microwave fluidization treatment is DXY-20 type;
step 3, mixing and cooking raw materials: mixing the above materials and semen Fagopyri Esculenti at a certain ratio, washing, soaking in water for 8min, steaming for 43min, and keeping the temperature for 13 min;
GI＝HI*0.549+39.71；
the plotted hydrolysis curve graph is shown in figure 3, the area under the curve is obtained by integration, and the GI value is 54.3 according to a calculation formula;
TABLE 10 main nutrition physicochemical indexes of instant rice with highland barley and coarse cereals
The prepared highland barley coarse cereal instant rice is matched with a low-fat and low-oil bamboo shoot chicken flavoring bag for eating, and the specific formula of the low-fat and low-oil bamboo shoot chicken flavoring bag is as follows: bamboo shoot, chicken, vegetable oil, chicken essence seasoning and edible salt.
Example 4
The instant rice with the black highland barley and the coarse cereals is low in GI (glycemic index), wherein the black highland barley is 40%, the oat is 8%, the black rice is 8%, the mung bean is 8% and the buckwheat is 16%.
The preparation method of the low GI black highland barley coarse cereal instant rice comprises the following specific steps:
step 1, microwave fluidization treatment of raw materials: respectively carrying out microwave fluidization treatment on the carefully selected highland barley, oats, black rice and mung beans, wherein the microwave fluidization treatment conditions are as follows: the laying thickness of the highland barley is 1cm, the fluidization rate is 3Hz, and the fluidization temperature is 127 ℃; the oat paving thickness is 1cm, the fluidization rate is 5Hz, and the fluidization temperature is 135 ℃; the laying thickness of the black rice is 1cm, the fluidization rate is 6Hz, and the fluidization temperature is 138 ℃; the material spreading thickness of the mung bean is 1cm, the fluidization rate is 4.5Hz, and the fluidization temperature is 125 ℃;
step 2, determination of nutrition physical and chemical indexes of the microwave fluidization treatment raw materials: the measured nutrition physicochemical indexes comprise protein, beta-glucan, total dietary fiber, soluble dietary fiber, insoluble dietary fiber, fat, fast-digestion starch, slow-digestion starch and resistant starch; wherein the equipment model during microwave fluidization treatment is DXY-20 type;
step 3, mixing and cooking raw materials: mixing the above materials and semen Fagopyri Esculenti at a certain ratio, washing, soaking in water for 5min, steaming for 40min, and keeping the temperature for 11 min;
GI＝HI*0.549+39.71；
the plotted hydrolysis curve graph is shown in figure 4, the area under the curve is obtained by integration, and the GI value is 53.8 according to a calculation formula;
TABLE 11 main nutrition physicochemical indexes of instant rice with highland barley and coarse cereals
The prepared highland barley coarse cereal instant rice is matched with a low-fat and low-oil bamboo shoot chicken flavoring bag for eating, and the specific formula of the low-fat and low-oil bamboo shoot chicken flavoring bag is as follows: bamboo shoot, chicken, vegetable oil, chicken essence seasoning and edible salt.
Example 5
The instant rice with the black highland barley and the coarse cereals is low in GI (glycemic index), wherein the black highland barley is 55%, the oat is 11%, the black rice is 11%, the mung bean is 11% and the buckwheat is 22%.
The preparation method of the low GI black highland barley coarse cereal instant rice comprises the following specific steps:
step 1, microwave fluidization treatment of raw materials: respectively carrying out microwave fluidization treatment on the carefully selected highland barley, oats, black rice and mung beans, wherein the microwave fluidization treatment conditions are as follows: the laying thickness of the highland barley is 1cm, the fluidization rate is 3Hz, and the fluidization temperature is 127 ℃; the oat paving thickness is 1cm, the fluidization rate is 5Hz, and the fluidization temperature is 135 ℃; the laying thickness of the black rice is 1cm, the fluidization rate is 6Hz, and the fluidization temperature is 138 ℃; the material spreading thickness of the mung bean is 1cm, the fluidization rate is 4.5Hz, and the fluidization temperature is 125 ℃;
step 2, determination of nutrition physical and chemical indexes of the microwave fluidization treatment raw materials: the measured nutrition physicochemical indexes comprise protein, beta-glucan, total dietary fiber, soluble dietary fiber, insoluble dietary fiber, fat, fast-digestion starch, slow-digestion starch and resistant starch; wherein the equipment model during microwave fluidization treatment is DXY-20 type;
step 3, mixing and cooking raw materials: mixing the above materials and semen Fagopyri Esculenti at a certain ratio, washing, soaking in water for 7min, steaming for 44min, and keeping the temperature for 15 min;
GI＝HI*0.549+39.71；
the plotted hydrolysis curve graph is shown in figure 5, the area under the curve is obtained by integration, and the GI value is 54.5 according to a calculation formula;
TABLE 12 main nutrition physicochemical indexes of instant rice with highland barley and coarse cereals
The prepared highland barley coarse cereal instant rice is matched with a low-fat and low-oil bamboo shoot chicken flavoring bag for eating, and the specific formula of the low-fat and low-oil bamboo shoot chicken flavoring bag is as follows: bamboo shoot, chicken, vegetable oil, chicken essence seasoning and edible salt.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. The low GI highland barley and coarse cereal instant rice is characterized in that in the highland barley and coarse cereal instant rice, highland barley: oat: black rice: mung bean: buckwheat is 5:1:1:1: 2.
2. The low GI highland barley coarse cereal instant rice as claimed in claim 1, wherein the highland barley is 50%, the oat is 10%, the black rice is 10%, the mung bean is 10% and the buckwheat is 20%.
3. The preparation method of the low GI black highland barley cereal instant rice according to claim 1 or 2, which is characterized by comprising the following steps:
step 1, microwave fluidization treatment of raw materials: respectively carrying out microwave fluidization treatment on the carefully selected highland barley, oats, black rice and mung beans, wherein the microwave fluidization treatment conditions are as follows: paving the material with the thickness of 1cm, the fluidization speed of 3-6 Hz and the fluidization temperature of 125-138 ℃;
step 2, determination of nutrition physical and chemical indexes of the microwave fluidization treatment raw materials: the measured nutrition physicochemical indexes comprise protein, beta-glucan, total dietary fiber, soluble dietary fiber, insoluble dietary fiber, fat, fast-digestion starch, slow-digestion starch and resistant starch;
step 3, mixing and cooking raw materials: compounding and mixing the raw materials and buckwheat according to a specific ratio after microwave fluidization, then washing, adding water, soaking for 5-10 min, cooking for 40-46 min, and preserving heat for 10-15 min;
step 4, seasoning: cooling the highland barley coarse cereal instant rice obtained in the step (3) to 30-40 ℃, adding 1% of seasoning, stirring for flavoring, filling into a food-grade packaging bag capable of being autoclaved, autoclaving for 15min, and taking out after cooling;
step 5, GI value determination: removing the highland barley coarse cereal instant rice sample by adopting an in-vitro simulated digestion method, drying and crushing the sample to 40 meshes, putting 200mg of rice flour into a 50mL test tube, adding acetate buffer solution with the concentration of 0.2mol/L and the pH value of 5.2, uniformly mixing, boiling in a water bath, cooling to room temperature, adding a mixed enzyme preparation solution of alpha-amylase and glucoamylase, placing a centrifugal tube into a shaking water bath kettle at 37 ℃ and 150r/min for enzymolysis reaction, and starting timing; after complete hydrolysis, respectively and accurately sucking 0.5mL of hydrolysate, adding 5mL of absolute ethyl alcohol for enzyme deactivation, centrifuging for 10min at 4000r/min, taking 0.1mL of supernatant to detect the glucose content, drawing a hydrolysis curve, solving the area under the curve, and calculating the GI value according to a GI value calculation formula;
step 6, measuring the nutrition physicochemical indexes of the highland barley and coarse cereal instant rice: the measured nutrition physicochemical indexes comprise protein, beta-glucan, total dietary fiber, fat and sodium;
step 7, sensory evaluation of the highland barley and coarse cereal instant rice: 6 parts of the prepared highland barley coarse cereal instant rice are taken, and sensory evaluation is carried out on the highland barley coarse cereal instant rice according to aspects of smell, color, completeness, softness, elasticity, viscosity, taste and cold rice texture.
4. The method for preparing low GI highland barley coarse cereal instant rice as claimed in claim 3, wherein in the microwave fluidization treatment of step 1, the fluidization rate of highland barley is 3Hz, and the fluidization temperature is 127 ℃; the fluidization rate of the oat is 5Hz, and the fluidization temperature is 135 ℃; the fluidization rate of the black rice is 6Hz, and the fluidization temperature is 138 ℃; the fluidization rate of the mung bean is 4.5Hz, and the fluidization temperature is 125 ℃.
5. The method for preparing low GI black highland barley cereal instant rice as claimed in claim 3, wherein the equipment model during microwave fluidization treatment is DXY-20.
6. The method for preparing low GI black highland barley cereal instant rice as claimed in claim 3, wherein the seasoning is light soy sauce.
7. The preparation method of the low-GI highland barley coarse cereal instant rice according to claim 3, wherein the prepared highland barley coarse cereal instant rice is matched with a low-fat low-oil bamboo shoot chicken flavoring bag for eating, and the specific formula of the low-fat low-oil bamboo shoot chicken flavoring bag is as follows: bamboo shoot, chicken, vegetable oil, chicken essence seasoning and edible salt.
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| CN114586927A (en) * | 2022-03-09 | 2022-06-07 | 青海华实科技投资管理有限公司 | Optimization method for improving quality of highland barley and product thereof |
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