Low-GI (glycemic index) highland barley cereal premixed flour product as well as making process and application thereof

Abstract

The invention relates to a low-GI (glycemic index) highland barley cereal premixed flour product as well as a making process and application thereof. The highland barley cereal premixed flour comprises the following components, full highland barley flour, wheat flour, wheat gluten, soy isolate protein, whole egg powder and HF complex enzymes. The highland barley cereal premixed flour provided by the invention adopts the full highland barley flour as a main component, three extrinsic proteins, namely the wheat gluten, the soy isolate protein and the whole egg powder, and the HF complex enzymesare added, and the extrinsic proteins and the HF complex enzymes take crosslinking effects into play with the full highland barley flour, so that the flour structure of the highland barley cereal premixed flour is stable; and in addition, as the wheat flour plays a role of support, the problems that highland barley flour is low in gluten content, gluten is not easily fomred, and formed dough is poor in viscoelasticity and ductility can be alleviated, and thus the highland barley cereal premixed flour has good processing performance.

Description

technical field [0001] The invention relates to the field of miscellaneous grains and flour products processing, in particular to a low GI highland barley miscellaneous grains premixed powder product and its preparation process and application. Background technique [0002] With the improvement of people's living standards, the incidence of obesity and some chronic diseases such as diabetes and cardiovascular diseases has increased rapidly. Especially in recent years, the "blowout" development of diabetes has seriously threatened human health. Diet therapy is the basis of diabetes treatment. Studies have proved that β-glucan has high viscosity, can slow down the gastric emptying rate, reduce the digestion rate, can release the glucose in the food smoothly, reduce the increase in blood sugar after meals, relieve the symptoms of diabetes, and reduce the generation of hypoglycemia. An index (low GI) diet helps control blood sugar in people with diabetes. [0003] The United St...

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Problems solved by technology

[0006] (1) The price difference in processing performance of highland barley has always been the biggest problem faced in the development of highland barley products. Compared with wheat flour, highland barley starch is easy to age, high viscosity and high in β-glucan content, which increases the viscosity of flour; low in highland barley gluten protein content , it is not easy to form gluten, the viscoelasticity and ductility of the formed dough are poor, and it cannot be made into high-gluten flour products such as highland barley noodles. These have always been the main problems faced by the development of highland barley flour products

Thickeners such as guar gum and sodium polyacrylate need to be added to the miscellaneous grain pre-mixed noodles made by the existing technology to stabilize the texture of miscellaneous grain noodle products and improve the flour gluten; add resistant dextrin, dietary fiber, etc. Strengthen the efficacy of miscellaneous grain noodles, so the product cost of noodle products is higher and the process is complicated

[0007] (2) The homogeneity of highland barley noodle products is serious, and the amount of highland barley added is generally 20-30%. In order to improve the taste and processing characteristics, the raw material of highland barley has been peeled for many times to remove the outer cortex powder, while the main functional substances in highland barley However, β-glucan is mainly distributed in the aleurone layer and sub-aleurone layer of the outer layer of highland barley grains. The excessive processing of raw materials makes the highland barley miscellaneous grain vermicelli unable to achieve its characteristic practical effect, and cannot obtain a lower GI value; highland barley Noodles with a slightly higher amount of addition have poor taste and poor cooking properties. In the prior art, a lot of edible gum or other exogenous additives are added. In addition to high cost, too many mixed substances will affect the original flavor of highland barley flour;

[0008] (3) The existing miscellaneous grains premix powder needs to carry out extrusion modification on the raw material powder to reduce the molecular weight of starch, improve the digestion and absorption performance of starch, and increase the blood sugar level after ingestion, which is contrary to the functional characteristics of miscellaneous grains to assist in lowering blood sugar

[0009] CN1969666A discloses a kind of highland barley noodles, mainly selected highland barley powder, wheat flour, cornstarch, transglutaminase, xylanase, sodium stearoyl lactylate, diacetyl tartrate monoglyceride, guar gum, sodium polyacrylate, Eggs and other raw materials, of which highland barley powder accounts for 70-90 parts, using general noodle presses to make highland barley noodles, adding emulsifiers, edible glue, etc. from outside sources, only prepared the formula, without mentioning the functionality, and the cost is relatively high

[0010] CN108719785A discloses a formula and preparation method of noodles for assisting in regulating blood sugar, mainly using whole wheat flour, tartary buckwheat flour, oat bran, dietary fiber powder, coix seed powder, highland barley powder, mixed extracts, resistant dextrin, food additives, etc. Raw materials, highland barley powder account for 5-10 parts, need to add additional dietary fiber powder, resistant dextrin, etc., more exogenous additives, the cost will increase accordingly

[0011] CN109123393A discloses a kind of improved highland barley powder steamed bread and its preparation method, which mainly selects heat-treated highland barley powder, original highland barley powder, gluten powder, yeast, high-gluten flour, molasses and other fermentation accelerators, through heat treatment modification technology Modification of highland barley powder, adding molasses to the formula will increase blood sugar after eating highland barley, affecting product efficacy

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