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Slowly digestible highland barley whole flour, preparation method thereof and premixed flour for Muffin cake

A slow-digesting and highland barley flour technology is applied in the field of muffin cake ready-mixed powder, slow-digesting highland barley flour and their preparation fields, and achieves the effects of stable digestion rate, slow digestion and increased resistant starch content

Pending Publication Date: 2022-02-11
ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few studies on the effect of enzyme synergistic heat and humidity treatment on the digestion characteristics of whole grain flour, and there are few reports on the processing characteristics of whole grain flour obtained from the treatment and its application in food production.

Method used

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  • Slowly digestible highland barley whole flour, preparation method thereof and premixed flour for Muffin cake
  • Slowly digestible highland barley whole flour, preparation method thereof and premixed flour for Muffin cake
  • Slowly digestible highland barley whole flour, preparation method thereof and premixed flour for Muffin cake

Examples

Experimental program
Comparison scheme
Effect test

experiment example 6～10

[0042]Experimental examples 6-10: crush the black highland barley, pass through a 100-mesh sieve, adjust the moisture content of the whole powder of black highland barley to 30%, and carry out moist heat treatment. 90min, 120min, 150min;

[0043] Experimental examples 11 to 15: crush the black highland barley, pass through a 100-mesh sieve, adjust the moisture content of the whole black highland barley powder to 30%, and perform moist heat treatment, control the moist heat treatment time for 90 minutes, and set the moist heat treatment temperature as: 100°C, 110°C, 120°C.

[0044]

[0045] Determination of starch hydrolysis rate: disperse black highland barley powder (1g starch equivalent) in 10mL deionized water, gelatinize in boiling water bath for 10min. Add simulated gastric juice, incubate in a 37°C water bath with shaking (120rpm) for 30min, and adjust the pH to 6.9. Add simulated intestinal fluid, dilute to 50 mL with deionized water, and incubate for 3 h at 37° C. ...

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Abstract

The invention discloses a slowly digestible highland barley whole flour preparation method, which comprises: crushing highland barley, conducting screening, adjusting the water content of the highland barley flour to 30%, and carrying out heat-moisture synergistic pullulanase treatment at a heat-moisture treatment temperature of 110 DEG C for 90 min, with the addition amount of pullulanase being 40 U / g dry starch. The invention also discloses an application of the slowly digestible highland barley whole flour in premixed flour of Muffin cakes. According to the preparation method provided by the invention, the content of resistant starch in the highland barley powder is increased, the content of quickly digestible starch is reduced, and meanwhile, the content of total dietary fibers is also correspondingly increased. The Muffin cake obtained by processing the Muffin cake premixed powder provided by the invention has little difference from commercial Muffin cakes in sensory score, hardness and specific volume, but retains the peculiar smell and taste of coarse cereals, and the starch digestion rate of the Muffin cake is lower than that of the commercial Muffin cake, so that the Muffin cake is slowly digested in vivo and is stable in digestion rate, and is suitable for diabetics and people who need to maintain stable blood sugar level to eat.

Description

technical field [0001] The invention relates to the technical field of food processing. More specifically, the present invention relates to a slow-digesting highland barley powder, a preparation method thereof, and muffin cake premix powder. Background technique [0002] The grains we eat every day, such as corn, millet, and barley are all foods with medium and high GI (glycemic index) values. In order to meet the real needs of consumers, it is imperative to reduce the GI value of grains. The GI value of grains is mainly related to starch composition and digestion characteristics. Related, studies have shown that increasing the content of resistant starch and reducing the content of fast-digestible starch can effectively reduce the GI value. As a simple green and environmentally friendly modification technology that can effectively increase the content of resistant starch, heat treatment stands out and is widely used in various Starch modification such as organic amaranth, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/047A21D13/06A23L7/10A23L7/104A23L33/00
CPCA21D13/047A21D13/06A23L7/198A23L7/107A23L33/00A23V2002/00A23V2200/328A23V2300/24
Inventor 朱莹莹申瑞玲董吉林冯学伟黄璐
Owner ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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