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Coarse grain slow digestion starch instant vermicelli ball and preparing method thereof

A technology for slow-digesting starch and miscellaneous grains, applied in the field of deep processing of miscellaneous grains, can solve the problems of single eating method and high starch content in vermicelli, and achieve the effects of maintaining blood sugar steady state, slow absorption, prevention and treatment of diabetes

Active Publication Date: 2015-04-22
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of instant vermicelli balls with slow digesting starch from miscellaneous grains. Problem, another object of the present invention is to provide the preparation method of this miscellaneous grain slow digestion starch convenient vermicelli ball

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation process of the slow-digestible starch instant vermicelli balls made from miscellaneous grains is as follows:

[0020] (1) Production of slow-digestible starch from miscellaneous grains: Wash kidney beans, chickpeas, millet, oats and other miscellaneous grains, and make starch that can pass through a 100-mesh sieve from the cleaned kidney beans, chickpeas, millet, oats and other miscellaneous grains milk, the mass concentration of the starch milk is 40%, and heat-resistant α-amylase is added to the starch milk, and the addition amount of the heat-resistant α-amylase is 0.5% of the starch quality in the starch milk. Put it into a microwave device, microwave under the condition of microwave power 850w for 170 seconds, and dry at 50°C to obtain slow digestible starch.

[0021] (2) Production of slow-digesting starch vermicelli from miscellaneous grains: adjust the prepared slow-digesting starch from miscellaneous grains into starch milk with a mass co...

Embodiment 2

[0028] The preparation process of the slow-digestible starch instant vermicelli balls made from miscellaneous grains is as follows:

[0029] (1) Production of slow-digestible starch from miscellaneous grains: Clean miscellaneous grains such as kidney beans, chickpeas, millet, oats, etc., add the cleaned kidney beans, chickpeas, and small starch milks with a mass concentration of 45% to the starch milk Add heat-resistant α-amylase, the amount of heat-resistant α-amylase is 0.1% of the starch mass in the starch milk, put the amylase-added starch milk into a microwave device, microwave for 150s at a microwave power of 950w, and bake at 45°C Dry to get slow digesting starch. Rice, oats and other miscellaneous grains are used to make starch milk that can pass through a 100-mesh sieve.

[0030] (2) Production of slow-digesting starch vermicelli from miscellaneous grains: prepare 30% starch milk from the slow-digesting starch from miscellaneous grains, then add sodium alginate...

Embodiment 3

[0037] The preparation process of the slow-digestible starch instant vermicelli balls made from miscellaneous grains is as follows:

[0038] (1) Production of slow-digestible starch from miscellaneous grains: Wash kidney beans, chickpeas, millet, oats and other miscellaneous grains, and make starch that can pass through a 100-mesh sieve from the cleaned kidney beans, chickpeas, millet, oats and other miscellaneous grains milk. The mass concentration of the starch milk is 40%. Heat-resistant α-amylase is added to the starch milk. The amount of heat-resistant α-amylase added is 0.8% of the starch mass in the starch milk. The starch milk added with the amylase is placed in a microwave In the device, under the condition of microwave power 940w, microwave for 160s, and dry at 35°C to obtain slow digestible starch.

[0039] (2) Production of slow-digesting starch vermicelli from miscellaneous grains: adjust the prepared slow-digesting starch from miscellaneous grains into 33...

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PUM

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Abstract

The invention relates to a coarse grain slow digestion starch instant vermicelli ball and a preparing method thereof. The coarse grain slow digestion starch instant vermicelli ball is formed through, by weight, 100 parts of coarse grain slow digestion starch vermicelli, 10-30 parts of sorghum starch, 2-4 parts of egg, 0.5-2 parts of fresh ginger, 0.1-1.0 part of green onion, 3-6 parts of salt, 0.01-0.1 part of sucrose fatty acid ester and 15-30 parts of water. The preparing process of the coarse grain slow digestion starch comprises the steps that the coarse grain is cleaned thoroughly and is processed into starch milk capable of passing a 100-mesh sieve, the mass concentration of the starch milk ranges from 40 % to 50 %, heat-resistant alpha-amylase is added in the starch milk, the heat-resistant alpha-amylase with the weight accounting for 0.1%-0.2% of the weight of starch in starch milk is added, the starch milk in which the heat-resistant alpha-amylase is added is placed in a microwave device to accept microwaves under the microwave power of 850 w to 960 w for 150-180 s and dried at the temperature of 35 DEG C to 55 DEG C to obtain the coarse grain slow digestion starch. The slow digestion starch is prepared through the heat-resistant alpha-amylase debranch and the microwave technology, some people with the chronic disease can eat the slow digestion starch, and the eating modes of the vermicelli are increased.

Description

1. Technical field [0001] The present invention involves deep processing in miscellaneous grains, which specifically involves a kind of mixed grain and slow digestion of starch and convenient pink balls and their preparation methods. Second, background technology [0002] In recent years, with the changes in social structure, the acceleration of the rhythm of life, the changes in food habits and food composition, and the aging of society, the spectrum of human diseases has changed a lot.The proportion of chronic diseases such as hypertension has continued to rise, and it has become a global major public health problem.Among these diseases, the incidence of diabetes has increased significantly.The key to preventing the occurrence of the above disease lies in a scientific and reasonable dietary structure.Powder strips are common foods in most parts of my country. Because of their long -cooked, delicious and diverse characteristics, they are also loved by the masses.However, the mai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/32A23L1/29A23L7/104A23L15/00A23L33/00
Inventor 刁静静陈洪生曹龙奎
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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