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Special strengthened flour for low GI (Glycemic Index) whole flour

A technology of nutritional flour and fortified powder, which is applied in the fields of application, function of food ingredients, food preparation, etc., can solve problems such as weak therapeutic effects, achieve good results, and be beneficial to health

Active Publication Date: 2014-07-02
沈阳露卡素食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

(The therapeutic effect of refined whole grains is very weak

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0045] A special fortified powder for nutritional flour with low GI value, which is made according to the following ingredient ratio:

[0046] 1) 40 parts of bran powder made from rye, black rice bran and bran raw materials;

[0047] 2) 10 parts roasted white sesame seeds;

[0048] 3) 5 servings of roasted peanuts;

[0049] 4) 5 servings of fried soybeans;

[0050] 5) 15 parts of isolated soybean protein powder;

[0051] 6), 100 mesh rye, tartary buckwheat, oat flour three-in-one mixed flour gluten, 10 parts;

[0052] 7), 5 parts of 150 mesh active soybean flour;

[0053] 8), gluten, 8 servings.

Embodiment 3

[0055] A special fortified powder for nutritional flour with low GI value, which is made according to the following ingredient ratio:

[0056] 1) 60 parts of bran powder made from miscellaneous grain film, rice bran and bran;

[0057] 2) 30 servings of roasted sesame seeds;

[0058] 3) 30 servings of roasted cooked peanuts;

[0059] 4) 40 parts of fried green-skinned soybeans;

[0060] 5), 20 parts of 150 mesh soybean flour;

[0061] 6), 2 parts of gluten powder;

[0062] 7), 40 parts of three-in-one powder made of 100 mesh rye, tartary buckwheat and oats in equal proportions.

Embodiment 4

[0064] A special fortified powder for nutritional flour with low GI value, comprising the steps of:

[0065] 1. Take 50 parts of bran powder made of wheat bran and half of brown rice bran, 10 parts of roasted sesame seeds, 5 parts of fried green soybeans and 5 parts of roasted peanuts, mix them, and process them into 30 parts with a mill. Mesh powder, put it into a pressure tank, heat it with steam at 1.2 pressure for 10 minutes, then dry it in a hot air dryer, the temperature at the air outlet is 80°C, and the time is 90 minutes. Flour puffing machine is used to make puffed raw materials;

[0066] 2. Grind the extruded material into powder with an ultra-fine vibrating grinder to make a 150-300 mesh fraction, and finally add 5 parts of gluten powder, 5 parts of 150 mesh soybean powder, 10 parts of isolated soybean protein powder and 100 mesh 10 parts of three-in-one powder, mix evenly in a mixing mixer, and get ready.

[0067] The above-mentioned three-in-one flour is prepared...

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Abstract

The invention discloses special strengthened flour for low GI (Glycemic Index) whole flour. The special strengthened flour is characterized by being prepared from the following components: (1) 50-70 parts of bran powder made from coarse cereal skin films, rice bran and bran, (2) 5-30 parts of roasted sesame seeds, (3) 5-30 parts of roasted cooked peanuts, (4) 1-40 parts of fried green-skinned soybeans; (5), 1-20 parts of soybean flour capable of passing through a 150-mesh sieve; (6), 1-20 parts of vital gluten, (7), 1-30 parts of three-in-one compounded powder made from rye, tartary buckwheat and oat, which can pass through a 150-mesh sieve, according to equal ratios; (8), 5-40 parts of soybean protein isolate powder. The special strengthened flour is added in common flour, and thus nutritional ingredients of the flour are added, and the special strengthened flour is low GI value flour, is beneficial to health, and has a relatively good effect oon preventing diseases of hyperglycemia, hyperlipidemia and the like.

Description

technical field [0001] The invention relates to a health food, in particular to a special fortified powder for nutritional flour with low GI value. Background technique [0002] Due to the long-term consumption of refined rice and noodles, the unreasonable structure of dietary raw materials has caused the sub-health problems of Chinese people to become increasingly prominent. Obesity, diabetes, and the incidence of the three high affluence diseases are on the rise. [0003] When grains are processed, the film layer of the grains, rice bran and bran are all peeled off into bran materials. About 80% of the refined grains processed in this way are lost in nutrition. Coarse grain film, rice bran and bran, although they only account for about 25% of the grain, they contain about 80% of the nutrients in the grain. Rational use of miscellaneous grain film, rice bran, and bran resources is equivalent to adding "invisible fertile land" to our country and basically solving the publ...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L33/00
CPCA23L7/115A23L7/198A23L33/185A23V2002/00A23V2250/5488A23V2200/328A23V2200/3262
Inventor 代晓岩戴辰
Owner 沈阳露卡素食品科技有限公司
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