Preparation method of low-sugar grains

A technology of grain and preparation steps, which is applied in the field of preparation of low-sugar grains, can solve the problems of loss of residual nutrients, reduction of sugar content, and lack of essential trace elements, etc., and achieves the effects of convenient production and preparation, convenient classification and processing, and food saving

Pending Publication Date: 2020-06-26
郭智
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As far as the current technology is concerned, it is still not possible to preserve food nutrients and reduce sugar (including starch)
As far as the current technology (1) transgenic low-sugar food has not yet been developed, (2) the solvent extraction method cannot solve the problem of solvent residue and nutrient loss, resulting in the lack of a large amount of essential trace elements caused by diabetic patients eating less

Method used

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  • Preparation method of low-sugar grains
  • Preparation method of low-sugar grains

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The invention provides a method for preparing low-sugar grains, the specific preparation steps are as follows:

[0026] a) Shelling of raw materials: Wash and remove impurities from any one or combination of prepared rice, sorghum, millet, corn, soybeans, peas, corn, barley and wheat, and then dry them for later use. According to the feed-to-feed ratio of the factory's production specifications, the various grains required are weighed and shelled according to the per unit yield;

[0027] b) Cooking of raw materials: each dehulled grain obtained in step a) is steamed separately according to wine making requirements: soaking grain, initial steaming, stewing in water, re-steaming, and the step of soaking grain needs to ensure that the shelled grain is on the soaking water surface 20-25cm, and the soaking time is not less than 10h; the initial steaming step needs to be kept loose, and the air permeability is better, and the initial steaming time is controlled at 15-30min af...

Embodiment 2

[0034] The invention provides a method for preparing low-sugar grains, the specific preparation steps are as follows:

[0035] a) Shelling of raw materials: Wash and remove impurities from any one or combination of prepared rice, sorghum, millet, corn, soybeans, peas, corn, barley and wheat, and then dry them for later use. According to the feed-to-feed ratio of the factory's production specifications, the various grains required are weighed and shelled according to the per unit yield;

[0036] b) Cooking of raw materials: each dehulled grain obtained in step a) is steamed separately according to wine making requirements: soaking grain, initial steaming, stewing in water, re-steaming, and the step of soaking grain needs to ensure that the shelled grain is on the soaking water surface 20-25cm, and the soaking time is not less than 10h; the initial steaming step needs to be kept loose, and the air permeability is better, and the initial steaming time is controlled at 15-30min af...

Embodiment 3

[0044] The invention provides a method for preparing low-sugar grains, the specific preparation steps are as follows:

[0045] a) Shelling of raw materials: Wash and remove impurities from any one or combination of prepared rice, sorghum, millet, corn, soybeans, peas, corn, barley and wheat, and then dry them for later use. According to the feed-to-feed ratio of the factory's production specifications, the various grains required are weighed and shelled according to the per unit yield;

[0046] b) Cooking of raw materials: each dehulled grain obtained in step a) is steamed separately according to wine making requirements: soaking grain, initial steaming, stewing in water, re-steaming, and the step of soaking grain needs to ensure that the shelled grain is on the soaking water surface 20-25cm, and the soaking time is not less than 10h; the initial steaming step needs to be kept loose, and the air permeability is better, and the initial steaming time is controlled at 15-30min af...

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Abstract

The invention discloses a preparation method of low-sugar grains, and particularly relates to the field of food processing. The preparation method comprises the following steps of shelling raw materials, cooking the shelled raw materials, bagging the cooked raw materials, bagging auxiliary materials, performing fermentation for wine making, flushing residues, preparing grain powder, and pasting labels. According to the preparation method disclosed by the invention, a safe technological method for preparing the low-sugar grains through biological fermentation for degrading sugar is adopted, thegrains are classified, isolated and inlaid in a wine making technology, after wine making, distillers' grains are dried, and refined to produce the low-sugar grains, so that about 90% of sugar in thegrains can be removed, and the appetite and the nutrient requirements of diabetics are met; the preparation method is a safe, low-energy-consumption and grain-saving technology; and the prepared low-sugar grains are equivalent to unprocessed grain flour in taste, and are more favorable for eaters to accept.

Description

technical field [0001] The invention relates to the technical field of food processing, and more specifically, the invention relates to a method for preparing low-sugar grains. Background technique [0002] Diabetes is a group of metabolic diseases characterized by hyperglycemia. Hyperglycemia is caused by defective insulin secretion or impaired biological action, or both. The long-term high blood sugar in diabetes leads to chronic damage and dysfunction of various tissues, especially the eyes, kidneys, heart, blood vessels, and nerves. [0003] In recent years, with the improvement of international food high-yield technology and the overeating of the population, the high sugar content of finished food and drinks has led to a sharp increase in the number of diabetic patients. According to official statistics, the number of people with diabetes in China in 2018 was 120 million. With regard to the technology currently adopted, it is still impossible to not only retain food ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/021C12G3/02A23L7/10A23L11/00
CPCC12G3/022C12G3/021C12G3/02A23L7/198A23L11/05A23L11/07A23V2002/00A23V2250/6422A23V2250/252
Inventor 郭智巴岐张岳
Owner 郭智
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