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Method for reducing GI increase amount after processing of food raw materials

A technology of increasing quantity and raw materials, which is applied in the field of food science, can solve the problems of low GI food difficulty and difficult retrieval of GI change data, and achieve the effect of low GI value and stable structure

Pending Publication Date: 2019-08-20
HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In domestic and foreign research, there are many studies on the determination of the GI value of a single raw material, but it is difficult to retrieve the change data of GI due to the influence of the processing technology before and after processing, which brings great difficulty to the production of low GI food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for reducing the amount of GI increase during the processing of food raw materials, using the whole powder of peeled iron rod Chinese yam as one of the components of food raw materials to add, and the food raw materials are subjected to subsequent processing, such as frying, extrusion Puffed.

[0027] The whole powder of peeled iron rod Chinese yam is the powder of peeled iron rod Chinese yam, and its preparation process belongs to the known technology, so it will not be repeated here.

Embodiment 2

[0029] A method for reducing the amount of GI increase during the processing of food raw materials, using the starch of peeled iron bar Chinese yam as one of the components of the food raw materials to add, and the food raw materials are subjected to subsequent processing, such as frying, extrusion and puffing .

[0030] The starch of peeled iron stick Huai yam, its preparation technology belongs to known technology, so do not repeat them here.

Embodiment 3

[0032] A method for reducing the amount of GI increase during the processing of food raw materials, using the combination of slowly digestible starch and resistant starch of peeled iron bar Chinese yam as one of the components of food raw materials to add, and the food raw materials are subsequently processed Processing, such as frying, extrusion puffing.

[0033] The slow-digestible starch and resistant starch composition of the peeled iron stick Chinese yam, the extraction method can be carried out as follows: add pH 5.2 and concentration of 0.2mol / L sodium acetate buffer to the iron stick Chinese yam starch After mixing, add α-amylase and glucoamylase, shake in a water bath at 37°C for 20 minutes to achieve hydrolysis, add absolute ethanol to inactivate after hydrolysis, then add distilled water to repeatedly suspend, settle and pour off the supernatant Several times, until the supernatant after settling is clear, take the sediment from the lower layer and add distilled wat...

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Abstract

The present invention belongs to the field of food science and particularly relates to a method for reducing GI increase amount after processing of food raw materials, that is, a composition of peelediron-stick-like Chinese yam whole powder, starch, slow-digested starch and resistant starch or one or several of resistant starch is added as one of components for the food raw materials. The iron-stick-like Chinese yam component in the method has a low GI value and at the same time is used as one of the components for the food raw materials, and besides, after the iron-stick-like Chinese yam component participates in a processing technology, the GI value does not rise but fall, thereby ensuring that after the food raw materials are processed, the GI increase amount is controlled.

Description

technical field [0001] The invention belongs to the field of food science, and in particular relates to a method for reducing GI increase after processing food raw materials. Background technique [0002] As the population enters the aging era and the number of patients with hyperlipidemia and hyperglycemia increases sharply, the demand for foods with low glycemic index (low GI Glycemic Index) is increasing. At the same time, the proportion of excessive obesity among teenagers is increasing, and high-sugar and high-fat diets have brought potential risks. Low-GI foods also have great market potential among teenagers. Whether it is to meet the needs of food in the aging era or the risks brought by high-sugar and high-fat diets for teenagers, the development of low-GI foods is imminent (foods with GI>75 are high-GI foods, and foods with GI≤55 are low-GI foods). [0003] The development of low GI food is mainly restricted by two factors: 1. When the main raw materials are co...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L29/30A23L29/00A23L33/115A23P30/34A23L5/10
CPCA23L19/10A23L29/30A23L29/06A23L29/03A23L33/115A23P30/34A23L5/11A23V2002/00A23V2200/30A23V2250/1842A23V2250/5118
Inventor 邹建许美娟马永生杨玉玺王卓王倩文王怡杰郭淑怡
Owner HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY
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