4results about How to "Low GI value" patented technology

The utility model belongs to the technical field of wheat wetting and debranching devices, and discloses a wheat wetting device for preparing low-GI wheat flour by using pullulanase debranching, which comprises a tank body, a mixing box, a heating layer, a vibrating device, a stirring device and a spraying device, a mixing box with an opening in the top is arranged in the tank body, and a discharging opening matched with the discharging opening is formed in the bottom of the mixing box; a vibration device is arranged at the bottom of the mixing box; a heating layer is arranged between the inner wall of the tank body and the outer wall of the mixing box; a stirring device is arranged in the cavity of the mixing box; a spraying device is arranged on the top wall of the tank body; a feeding port is formed in the top of the tank body, and a discharging port is formed in the bottom of the tank body. By adopting the stirring, vibrating, heating and enzyme liquid spraying devices, the wheat wetting time is shortened, the wheat wetting efficiency is improved, and the enzymolysis debranching reaction is carried out while the wheat is wetted, so that the low-GI wheat flour is prepared.

The application provides a preparation method of selenium-rich rice vermicelli and belongs to the technical field of food processing. The preparation method comprises the steps of rice pretreatment, selenium-rich rice bran pretreatment, raw material mixing, grinding, steamed powder extrusion, cooling and shaping, drying and packaging, and parameters of each step are optimized to ensure that process stability and product quality are improved simultaneously. Through the composite pretreatment process, the synergistic effect is realized, the selenium content of the finished product is greater than or equal to 0.5 mg / kg, the GI value is less than or equal to 55, the selenium bioavailability is greater than or equal to 65%, the breakage rate is 0%, the cooking loss is less than or equal to 6.7%, the rehydration rate is about 125%, the color is white and uniform, and no visible impurities are observed; the total drying time is shorter than that of the prior art, the method is suitable for industrial grinding production system, and the nutritional health, food quality and production efficiency are considered.

The invention discloses a processing method of butyrylated porphyra haitanensis polysaccharide-lotus seed starch composite resistant starch biscuits, which comprises the following steps: preparing polysaccharide and starch by taking porphyra haitanensis and lotus seeds as raw materials, performing butyrylation, and then preparing composite resistant starch by an autoclaving-retrogradation method. Mixing the raw materials and the auxiliary materials, preparing dough, rolling and forming, baking and cooling to obtain a finished product of the biscuit. According to the scheme, the butyrylation substitution degree is improved by forming compact RS4 type resistant starch and C type microcrystals, the hydrophobicity of modified starch is enhanced, hydrolysis is delayed, and the GI value is reduced; the taste of the biscuit is improved by combining the multi-stage hydrophobic micro-area with laver fishy smell substances; the compound starch can also proliferate probiotics and enrich microbial communities, the processing in the scheme meets the GB2760 standard, no organic solvent exists, the method is green and environmentally friendly, the additional value of the porphyra haitanensis and the lotus seeds can be greatly increased, and the product is novel in form and adapts to multiple consumer demands.

The invention belongs to the field of food science and engineering, and discloses low-GI noodles containing tricholoma matsutake powder and a preparation method of the low-GI noodles. Raw materials of the low-GI noodles comprise the following components: 90-110 parts of wheat flour, 1-4 parts of tricholoma matsutake powder in a non-umbrella-opening stage and 1-3 parts of table salt. The preparation method comprises the steps of raw material mixing, dough kneading, curing, rolling, strip cutting and drying, and the process is simple and efficient and is completely compatible with a modern industrial noodle production line. The traditional extensive use mode that the growth stages of edible mushrooms are not distinguished is abandoned, the hypoglycemic function is creatively oriented, and the tricholoma matsutake powder is preferably selected through scientific comparison. The non-opening stage is a golden stage of nutrition, flavor and activity of tricholoma matsutake, and the nutrition, oxidation resistance and alpha-amylase inhibitory activity of the tricholoma matsutake are obviously superior to those of the opening stage. The low-GI noodles not only have a lower GI value, but also have better edible quality key indexes such as texture, flavor, cooking stability and the like.