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Low GI value composite flour

A technology for compounding flour and flour, applied in the field of flour, can solve problems such as poor taste of products, and achieve the effects of rich aroma, good taste and low GI value

Inactive Publication Date: 2019-01-25
安徽华明太合生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the GI of food is also reduced by adding high dietary fiber in the market, but the taste of the product becomes worse

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A compound flour with a low GI value, the raw materials of which include by weight: 37.5 parts of flour, 42.5 parts of resistant starch, 12.5 parts of gluten powder, and 1 part of arabic pentosan.

Embodiment 2

[0023] A kind of compound flour with low GI value, its raw material comprises by weight: 25 parts of flour, 50 parts of resistant starch, 11 parts of gluten powder, 1 part of arabic pentosan, 7 parts of kudzu powder, 2 parts of konjac powder, seasoning powder 8 parts, 3 parts of mulberry leaf water extract;

[0024] Among them, the seasoning powder is cashew nuts, peanuts, soybeans and white kidney beans, wherein the weight ratio of cashew nuts, peanuts, soybeans and white kidney beans is 1:1:1:3.

Embodiment 3

[0026] A kind of compound flour with low GI value, its raw material comprises by weight: 50 parts of flour, 38 parts of resistant starch, 11 parts of gluten powder, 1 part of arabic pentosan, 5 parts of kudzu powder, 4 parts of konjac powder, seasoning powder 6 parts, 5 parts of mulberry leaf water extract;

[0027] Wherein, the seasoning powder is cashew nuts, peanuts, soybeans and white kidney beans, wherein the weight ratio of cashew nuts, peanuts, soybeans and white kidney beans is 1.5:0.5:1.5:2;

[0028] In the preparation process of seasoning powder, cashew nuts, peanuts, soybeans, and white kidney beans are steamed respectively, mashed, and fried until the water content of cashew nuts, peanuts, soybeans, and white kidney beans is 12 wt%, ground, mixed, and passed through 80 Mesh sieve to get seasoning powder.

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Abstract

The invention discloses low GI value composite flour which includes, by weight parts, 25-50 parts of flour, 38-50 parts of resistant starch, 11-14 parts of wheat gluten and 1-4 parts of arabino-pentosan. The GI value of the low GI value composite flour is low and is 22-45, less than 50, and the low GI value composite flour is good in taste, easy to process and rich in nutrient.

Description

technical field [0001] The invention relates to the technical field of flour, in particular to a compound flour with low GI value. Background technique [0002] At present, there are nearly 150 million diabetic and pre-diabetic patients in China. There is an urgent need to develop staple foods that are inexpensive and can control blood sugar. Glycemic index (GI) is the glycemic index, also known as "glycemic index", which means the ratio of the blood sugar raising effect of a certain food to the blood sugar raising effect of a standard food (usually glucose). How much blood sugar response is caused. It usually reflects the ability of a food to raise blood sugar in the human body. The glycemic index of food is a physiological parameter. [0003] Low GI food refers to the food whose blood sugar rises slowly after eating. Generally, low GI food stays in the gastrointestinal tract for a long time, has a low absorption rate, slows the release of glucose, and has a low peak val...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L33/10A23L33/125
CPCA23V2002/00A23L7/198A23L33/10A23L33/125A23V2200/328
Inventor 蒋洪新吕佳昀万蓓
Owner 安徽华明太合生物工程有限公司
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