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Flour having low glycemic index and making method thereof

A low-glycemic, index-based technology, applied in the field of low-glycemic index flour and its preparation, can solve the problems of poor palatability and unreasonable combination of coarse and fine grains, and achieve the effects of low browning, improved intestinal microenvironment, and easy solubility

Inactive Publication Date: 2016-03-02
ANHUI TONGFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] According to the above deficiencies in the prior art, the technical problem to be solved by the present invention is to propose a low-glycemic index flour and its preparation method. By selecting low-GI food materials, rationally matching them and selecting scientific processing methods, it solves the problem of coarse and fine grains. Reasonable, poor palatability, good for absorption, reducing heat production and fat formation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A low glycemic index flour, comprising the following substances in percentage by weight:

[0027] 45% wheat flour, 42% soybean flour, 1.5% buckwheat flour, 1.5% oat flour, 4% soy protein isolate powder, 4% dietary fiber, 0.5% vitamins, 1.5% minerals. Dietary fiber is fructooligosaccharide, isomaltooligosaccharide and inulin; vitamins are vitamin A, vitamin E, vitamin B1 and vitamin B2; minerals are sodium, potassium, iron, calcium and zinc.

[0028] A kind of preparation method of low glycemic index flour, comprises the following steps:

[0029] Step 1: Wheat flour production: the wheat is screened, stone-removed, and magnetically separated for cleaning; through moistening (adding water to make the ratio of moisture in the wheat reach 15%), blending (adding water to make the ratio of moisture in the wheat Moisture adjustment steps up to 16%); successively pass through the grinding steps of milling machine, powder loosening machine, and flour cleaning machine; through f...

Embodiment 2

[0033] A low glycemic index flour, comprising the following substances in percentage by weight:

[0034] 42% wheat flour, 45% soybean flour, 1.5% buckwheat flour, 1% oat flour, 4.5% soybean protein isolate powder, 4% dietary fiber, 1% vitamins, 1% minerals. Dietary fiber is fructooligosaccharide, isomaltooligosaccharide, inulin and resistant maltodextrin; vitamins are vitamin A, vitamin E, vitamin B1, vitamin B2 and vitamin B6; minerals are sodium, potassium, iron, calcium, Zinc and Selenium.

[0035] A kind of preparation method of low glycemic index flour, comprises the following steps:

[0036] Step 1: Wheat flour production: the wheat is screened, stone-removed, and magnetically separated for cleaning; through moistening (adding water to make the ratio of moisture in the wheat reach 15%), blending (adding water to make the ratio of moisture in the wheat Moisture adjustment steps up to 16%); successively pass through the grinding steps of milling machine, powder loosening...

Embodiment 3

[0040] A low glycemic index flour, comprising the following substances in percentage by weight:

[0041]45% wheat flour, 40% soybean flour, 1.5% buckwheat flour, 1.5% oat flour, 4.5% soybean protein isolate powder, 4.5% dietary fiber, 1.5% vitamins, 1.5% minerals. Dietary fiber is fructooligosaccharide, isomaltooligosaccharide, inulin, resistant maltodextrin and oat fiber; vitamins are vitamin A, vitamin E, vitamin B1, vitamin B2, vitamin B6, niacin; minerals are sodium, Potassium, Iron, Calcium, Zinc and Selenium.

[0042] A method for making flour with a low glycemic index, comprising the following steps:

[0043] Step 1: Wheat flour production: the wheat is screened, stone-removed, and magnetically separated for cleaning; through moistening (adding water to make the ratio of moisture in the wheat reach 15%), blending (adding water to make the ratio of moisture in the wheat Moisture adjustment steps up to 16%); successively pass through the grinding steps of milling machin...

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PUM

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Abstract

The invention discloses flour having low glycemic index and a making method thereof. The flour is made from, by weight, wheat flour 35%-45%, soybean flour 35%-45%, buckwheat powder 1%-1.5%, oat powder1%-1.5%, isolated soy protein powder 4%-4.5%, dietary fibers 4%-4.5%, vitamins 0.5%-1.5% and mineral substance 0.5%-1.5%. The flour is based on the low-GI-value (a GI value is below 55) coarse cereal powder, uses the added protein, dietary fibers, vitamins, mineral substance and the like as nutritional materials, has good eating taste and is a high-fiber-content and low-fat healthy food. The flour can delay postprandial blood sugar rise to some degree and is suitable for high-glucose people, patients with diabetes and populations needing low-glycemic-index foods.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to flour with a low glycemic index and a preparation method thereof. Background technique [0002] According to incomplete statistics, the incidence of diabetes in China has reached 2%, and the number of diagnosed diabetic patients in China has exceeded 40 million, and the number is increasing at a rate of 1 million per year. This figure is very alarming. There is no specific drug that can completely cure this disease in the medical field. Clinical studies have also confirmed that the combination of drug treatment and diet control is very beneficial to the control of the disease, just as the saying goes: "Treatment in three parts, nourishment in seven parts". Therefore, it is of great significance to develop targeted food suitable for people with diabetes and potential diabetes. [0003] The food glycemic index refers to the percentage value of the blood sugar response le...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L11/00A23L33/00
CPCA23V2002/00A23V2200/328A23V2250/28A23V2250/5488A23V2250/5114A23V2250/702A23V2250/712A23V2250/7042A23V2250/7044A23V2250/7052A23V2250/7046A23V2250/1614A23V2250/16A23V2250/1592A23V2250/1578A23V2250/1642A23V2250/1626
Inventor 刘辉柳嘉王雪王成祥刘士威
Owner ANHUI TONGFU FOOD
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