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Method for preparing low GI recombinant highland barley grain

A technology for highland barley and highland barley powder, which is applied in the field of preparation of low GI reconstituted highland barley granules, can solve the problems of rough taste, unable to meet the requirements of food color, fragrance, and few, etc., and achieves lowering of blood sugar index, retention of slow digestion characteristics, and gelatinization. low degree of effect

Inactive Publication Date: 2019-08-06
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to its rough taste, highland barley is not loved by consumers and cannot meet people's requirements for food color, fragrance, and is rarely used as a daily staple food

Method used

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  • Method for preparing low GI recombinant highland barley grain
  • Method for preparing low GI recombinant highland barley grain
  • Method for preparing low GI recombinant highland barley grain

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Mixed powder formula: 450g highland barley powder, 100g quinoa flour, 100g oat flour, 50g flower kidney bean, 50g black sesame, 50g seabuckthorn powder, 70g gum arabic, 80g mogroside. The grain flour needs to pass through a 60-mesh sieve. After the raw materials are fully mixed, water is added to adjust the moisture content to 35%.

[0052] Low-temperature extrusion: the temperatures of the five temperature-control sections of the twin-screw extruder used in the present invention are respectively set to 25°C, 30°C, 35°C, 45°C, and 55°C; the feeding speed is 7kg / h, and the screw speed 100r / min.

[0053] Cutting and forming: The material extruded at low temperature passes through a special three-hole grinding head, the length of the extruded material is 7mm, and the cutter is adjusted to make the extruded material thickness 2mm. Dry in an oven at 45°C for 48 hours, then cool and package.

[0054] The resulting product is in the form of figure 1 As shown, with the origi...

Embodiment 2

[0056] Mixed powder formula: 550g highland barley powder, 100g quinoa powder, 50g kidney beans, 50g black rice flour, 50g black sesame, 50g sea buckthorn powder, 80g mogroside, 70g gum arabic. The grain flour needs to pass through a 60-mesh sieve. After the raw materials are fully mixed, water is added to adjust the moisture content to 40%.

[0057] Low temperature extrusion: The temperatures of the five temperature control sections of the twin-screw extruder used in the present invention are respectively set to 25°C, 35°C, 45°C, 55°C, and 65°C; the feeding speed is 7kg / h, and the screw speed is 100r / min.

[0058] Cutting and forming: The material extruded at low temperature passes through a special three-hole grinding head, the length of the extruded material is 7mm, and the cutter is adjusted to make the extruded material thickness 2mm. Dry in an oven at 55°C for 48 hours, then cool and package.

[0059] The index of the obtained product is: the gelatinization degree of th...

Embodiment 3

[0060] Example 3: Effects of Different Moisture Contents on the Textural Properties of the Recombined Highland Barley Grain After Material Extrusion

[0061] Mixing, low-temperature extrusion and cutting are carried out according to the method of Example 1. The difference is that after the raw materials are fully mixed, water is added to adjust the moisture content to 25%, 30%, 40%, 45%, and 50%.

[0062] Table 1 Texture characteristics of highland barley grains after extrusion of materials with different moisture contents

[0063]

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Abstract

The invention discloses a method for preparing low GI recombinant highland barley grain. The method takes highland barley as a main raw material, and is supplemented by black sesame seeds, other cereal flours and a food additive, and after low-temperature extrusion and cutting for molding, the material is dried and packaged to obtain the recombinant highland barley product. The degree of gelatinization of the product is 40% to 60%, a GI value is less than or equal to 40, the water content is less than 10%, and the product sensory score is greater than 85 points. Compared with the traditionalhighland barley products, the highland barley grain has the following advantages: (1) the GI value of the product is less than or equal to 40, which is suitable for eating by people with high blood sugar; (2) the recombinant highland barley grain is mainly composed of highland barley, supplemented by various food materials, and the nutrition is balanced; (3) a low-temperature extrusion technologyis used, and the product has a low degree of gelatinization; and (4) the rough taste of green barley grain is improved, and the product looks like the original highland barley grain, and the market acceptance is high.

Description

technical field [0001] The invention relates to a method for preparing low GI recombined highland barley grains, belonging to the field of highland barley products. Background technique [0002] Highland barley has rich nutritional value and outstanding medical and health care functions. It has a long history in my country and can be used as a staple food and even a medicine. The content of β-glucan in highland barley can be as high as 8.6%, which is 50 times the average content of wheat. And β-glucan has special effects, which can control blood sugar and prevent diabetes. In addition, barley also contains a special cholesterol inhibitory factor, which can inhibit the synthesis of cholesterol in the blood. Highland barley has comprehensive nutrition, has the effect of lowering blood sugar and inhibiting cholesterol synthesis, and is suitable as a daily staple food for patients with hyperglycemia. Due to its rough taste, highland barley is not liked by consumers and cannot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/143A23L19/00A23L11/00A23L25/00A23L27/30A23L33/10A23L33/21A23L29/25
CPCA23L7/143A23L19/09A23L11/05A23L25/30A23L27/30A23L33/10A23L33/21A23L29/25A23V2002/00A23V2200/328A23V2200/3262A23V2200/228A23V2250/5028A23V2250/254A23V2200/16
Inventor 焦爱权杨月月金征宇田耀旗柏玉香谢正军
Owner JIANGNAN UNIV
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