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Low-GI coarse cereal staple food steamed bun and preparation method thereof

A steamed bread and staple food technology, which is applied in the field of low GI miscellaneous grain staple food steamed bread and its preparation, can solve the problems of lower GI value of low GI steamed bread, achieve the effects of reducing GI value, reducing the influence of blood sugar concentration, and reducing the degradation rate

Pending Publication Date: 2021-12-03
ANHUI QINGSONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention: the problem that the GI value of the existing low GI steamed bread still needs to be reduced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] White cloud bean extract is made through the following steps:

[0035] S1. Crush the white kidney beans, pass through a 60-mesh sieve, add the obtained white kidney bean powder into deionized water, stir and extract at room temperature for 1 hour, centrifuge at 8000 r / min for 30 minutes at 3°C, and filter to obtain a supernatant, wherein, The quality that deionized water adds is 5 times of white kidney bean powder quality;

[0036] S2. After adjusting the pH of the supernatant to 10, let it stand at room temperature for 1 hour, centrifuge again at 8000 r / min at 3°C ​​for 10 minutes, and then perform ultrafiltration at 40°C to obtain the retentate; then adjust the pH of the retentate After reaching 3.2, heat preservation at 70° C. for 1 min to obtain a treatment solution; then adjust the pH of the treatment solution to 6.3, and then spray dry to obtain the white yunnan extract.

Embodiment 2

[0038] White cloud bean extract is made through the following steps:

[0039] S1. Pulverize the white kidney beans, pass through a 80-mesh sieve, then add the obtained white kidney bean powder into deionized water, stir and extract at room temperature for 1 hour, centrifuge at 8000 r / min for 30 minutes at 5°C, and filter to obtain a supernatant, wherein, The quality that deionized water adds is 6 times of white kidney bean powder quality;

[0040] S2. After adjusting the pH of the supernatant to 10, let it stand at room temperature for 1 hour, centrifuge again at 8000 r / min at 5°C for 15 minutes, and then perform ultrafiltration at 40°C to obtain the retentate; then adjust the pH of the retentate After reaching 3.2, heat preservation at 70° C. for 1 min to obtain a treatment solution; then adjust the pH of the treatment solution to 6.3, and then spray dry to obtain the white yunnan extract.

Embodiment 3

[0042] Modified multigrain powder is made by the following methods:

[0043] Add highland barley powder and chickpea powder into the extruder according to the mass ratio of 2:1, then add 18% water of the total mass of the powder, extrude, dry at 50°C, and grind to obtain modified miscellaneous grain powder, wherein , The temperature of the extruder is 83°C in temperature zone II, 93°C in temperature zone III, 100°C in temperature zone IV, 62°C in temperature zone V, and 53°C in temperature zone VI.

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PUM

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Abstract

The invention discloses a low-GI coarse cereal staple food steamed bun and a preparation method thereof, and belongs to the technical field of low-GI food. The preparation method of the staple food steamed buncomprises the following steps: step 1, preparing mixed powder; step 2, preparing and fermenting dough; step 3, preparing steamed bun dough; step 4, fermenting the steamed bun dough; and step 5, performing low-temperature aging and curing on the steamed bun dough to obtain the low-GI coarse cereal staple food steamed bun. The extrusion technology is utilized to overcome the defect that the highland barley flour and the chickpea flour do not have gluten, and the reduction trend of the elasticity, the cohesiveness and the resilience of the steamed buns due to the addition of the highland barley flour and the chickpea flour is reduced; the highland barley powder and chickpea powder are selected as coarse cereal powder sources, so that the GI value of the steamed bun is reduced; the white kidney bean extract is introduced into the mixed powder, and an alpha-amylase inhibitor contained in the white kidney bean extract is utilized, so that the degradation rate of starch is effectively reduced, and the GI value of the steamed buns is further reduced.

Description

technical field [0001] The invention belongs to the technical field of low GI foods, and in particular relates to steamed bread, a staple food of low GI miscellaneous grains, and a preparation method thereof. Background technique [0002] Food glycemic index (GI) is highly positively correlated with postprandial blood sugar response. According to the increase in blood sugar within a certain period of time after ingestion, foods can be divided into three types: high GI, medium GI, and low GI. Among them, GI>70 is high GI Food, 55≤GI≤70 is medium GI food, GI≤55 is low GI food. High GI foods have a high postprandial blood sugar response due to fast starch hydrolysis, fast digestion, and fast absorption after entering the intestinal tract. Long-term consumption can easily lead to chronic diseases such as obesity and high blood sugar. Low GI foods, due to the slow digestion of starch and slow release of glucose, have a low postprandial blood sugar response, and correspondingl...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L11/00A23L11/50A23L33/105
CPCA23L7/104A23L11/05A23L11/50A23L33/105A23V2002/00A23V2200/328A23V2250/21A23V2250/76
Inventor 林清王建中邹怀江方勇张涛常献娜张文文
Owner ANHUI QINGSONG FOOD
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