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Low-glycemic-index nutritional powder

A nutritional powder, low blood sugar technology, applied in the field of low glycemic index nutritional powder, can solve the problem of not providing product performance, etc., and achieve the effect of stable dough structure, meeting production requirements, and high content

Inactive Publication Date: 2016-01-06
EAST CHINA UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method does not provide product performance, and flour products that only contain highland barley and a small amount of wheat flour generally cannot meet the taste and taste needs of the public.

Method used

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  • Low-glycemic-index nutritional powder
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  • Low-glycemic-index nutritional powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1 - Bread

[0027] Nutrient powder formula: 58g of highland barley powder, 12g of wheat flour, 5g of red bean powder, 12g of gluten powder, 9g of resistant starch, 4g of dietary fiber with a degree of polymerization (DP) of 2-9.

[0028] Nutritional powder is prepared according to article 7 of the summary of the invention. Add 1g of yeast, 1g of salt, 0.1g of sucralose, add appropriate amount of water and knead it into a dough, proof it at room temperature for 30 minutes, and then proof it a second time for 15 minutes at 30°C and 75-80% RH. Put it into the oven, the first stage is heated at 120°C, the lower heat is 180°C, the second stage is heated at 210°C, the lower heat is 210°C, the third stage is heated at 210°C, and the lower heat is 150°C. Bake for 20 minutes in total.

Embodiment 2

[0029] Example 2 - Cake

[0030] Nutrient powder formula: 75g of highland barley powder, 4g of wheat flour, 4g of red bean powder, 5g of gluten powder, 9g of resistant starch, 3g of dietary fiber with a degree of polymerization (DP) of 2-9.

[0031] Nutritional powder is prepared according to article 7 of the summary of the invention. Mix the self-raising flour with an appropriate amount of butter and egg yolk to form a batter, beat the egg white and 10g of sugar fully, mix with the batter, and send it to the oven. Bake at 180°C for 10 minutes and at 210°C for 5 minutes.

Embodiment 3

[0032] Example 3 - steamed buns

[0033] Nutrient powder formula: 70g of highland barley powder, 9g of wheat flour, 4g of red bean powder, 5g of gluten powder, 10g of resistant starch, 2g of dietary fiber with a degree of polymerization (DP) of 2-9.

[0034] Nutritional powder is prepared according to article 7 of the summary of the invention. Add water and 1g of yeast to knead into a dough, proof it for 60 minutes at 30°C, 75-80% RH, take it out to make a steamed bun shape, and proof it for another 10 minutes at 30 °C, 75-80% RH. It is obtained after steaming in boiling water for 20 minutes.

[0035] For the nutritional powder prepared in the three examples, the dietary fiber content, dough gluten content and glycemic index (GI) were measured respectively, as indicators of dough performance and nutritional value. In addition, the texture (measured by the TPA mode of the physical property analyzer, taking representative hardness, elasticity, and chewiness as evaluation indic...

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Abstract

The invention relates to a low-glycemic-index nutritional powder. The low-glycemic-index nutritional powder is prepared from, by weight, highland barley powder 50-80%, other flours 6-20%, vital gluten 5-20%, resistant starch 5-20% and 2-9 degrees of polymerization (DP) of dietary fiber 2-10%. High-quality highland barley resources are fully utilized to develop universal nutritional self-raising flour which can be used for making baked foods rich in nutrition and excellent in taste. The glycemic index of the nutritional self-raising flour is smaller than or equal to 45, has the advantages of high dietary fiber content and high protein content and has excellent property in application of foods, such as breads, cakes and steamed buns.

Description

technical field [0001] The invention relates to a nutritional powder with a low blood sugar formation index, in particular to a nutritional powder containing barley and having the effect of lowering blood sugar, which belongs to the field of functional foods. Background technique [0002] Rapid economic development and changes in people's lifestyles have greatly changed people's dietary structure in recent decades, and the long-standing cumulative impact has resulted in the generalization and younger age of the "three high" population. Among them, the impact of diabetes and its accompanying complications on modern people is particularly obvious. According to the latest research results of the Chinese Medical Association and the Chinese Center for Disease Control and Prevention, the incidence of adult diabetes in my country is as high as 11.6%, and the number of people with diabetes has ranked first in the world. In recent years, modern people have begun to pay attention to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23V2002/00A23V2200/328
Inventor 常雅宁吕元娣聂嘉睿孔沛筠
Owner EAST CHINA UNIV OF SCI & TECH
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