Formula of low glycemic index (GI) food and preparation method thereof

Abstract

The invention provides a formula of a low glycemic index (GI) food and a preparation method thereof. The preparation method of the low GI food formula comprises the following steps: uniformly mixing the following components in percentage by weight: 5-20% of wheat gluten powder, 10-50% of oat powder, 5-50% of buckwheat powder, 10-50% of chickpea flour, 10-50% of hyacinth bean powder and 0-15% of soybean powder; and performing dough kneading, and forming a network structure by virtue of gluten protein in the wheat gluten powder in low-temperature extrusion molding conditions to produce the low GI food. By adopting the characteristics that the gluten network structure is prepared from the gluten protein of the wheat gluten powder in the low-temperature extrusion process, the low GI food is prepared from the wheat gluten powder, various coarse cereal and mixed beans with low GI, and auxiliary materials as main raw materials and performing the extrusion molding at low temperature; and the low GI food prepared by using the preparation method provided by the invention is good in color and taste and smooth in surface, does not have cracks, and is good in texture and density.

Description

technical field [0001] The invention relates to a low-GI food and a preparation method thereof, in particular to a formula for a low-glycemic-index food and a preparation method thereof. Background technique [0002] With the changes in living habits, especially dietary structure, the proportion of high-fat and high-energy foods in the food composition of Chinese residents has increased significantly. The incidence of related lifestyle-related diseases (chronic diseases) such as diabetes and hypertension has increased significantly. [0003] The glycemic index (GI index) of food refers to the level of blood sugar rise after consumers ingest food. The so-called GI, or Glycemic Index, is the "glycemic (glucose) index" in nutrition, that is, the ratio of ingested food converted into "sugar" in the body. Generally, the blood sugar rise value after ingesting 50 grams of glucose is 100, and the change in blood sugar level after ingesting a certain food is compared with the chang...

AI Technical Summary

Problems solved by technology

However, these raw materials usually have adverse effects on the color, taste, etc. of processed foods

And different processing forms have a significant impact on its GI index (for example, the GI index of general wheat flour noodles is 81.6, while the GI index of whole wheat flour thin noodles is only 37.0, edited by Yang Yuexin, the second edition of the Chinese Food Composition Table, Peking University Medical Press , 2009, Beijing), and the existing technology usually prepares oats, buckwheat, lentils, soybeans and other miscellaneous grains and miscellaneous beans according to the traditional high-temperature extrusion technology. It hinders the formation of low GI foods, and the gluten protein that is almost not contained in oats, buckwheat, lentils, soybeans and other miscellaneous grains cannot form a gluten network well during the dough mixing process, which further hinders the formation of low GI foods. To avoid this Technical defect, those skilled in the art directly add gluten protein to make it can be formed well without changing the high temperature extrusion technology process, but, well known, gluten protein will not mix with water at all Fusion to form a gluten network has no effect on improving the quality of artificial food. Therefore, it is meaningless to use gluten protein in the high-temperature extrusion molding process. The low GI food produced by this process has poor color and taste, and the surface is easy. Cracks occur, and the texture and density of food are not good

In addition, because high-temperature extrusion molding is a gel formed by gelatinizing starch at an extrusion temperature above 100°C, starch will gelatinize and protein will denature when the extrusion temperature is too high, thus affecting low-GI foods quality