Processing method of low-GI high-activity coarse cereal composite instant nutrition powder

A processing method and high-activity technology, which is applied in the field of food processing, can solve the problems of high glycemic index, poor instant solubility, and large loss of nutritional active substances in products, and achieve the effects of improving the health level of residents, delicate taste, and improving taste

Pending Publication Date: 2021-06-25
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] To solve the problems of poor instant solubility of miscellaneous grain nutrition powder, large loss of nutritional active substances during processing, and high glycemic index of the product in the prior art, a processing method of low GI and high activity miscellaneous grain compound instant nutrition powder is provided, and the method includes the following steps :

Method used

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  • Processing method of low-GI high-activity coarse cereal composite instant nutrition powder

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Step 1. Cleaning and removing impurities: wash the miscellaneous grain raw materials with water to remove water-soluble and small particle impurities, so that they can reach food grade;

[0028] Step 2. Soaking: Soak the cleaned miscellaneous grain raw materials at 25°C for 6 hours to make the raw materials absorb water and swell moderately. After soaking, drain the excess water completely. The ratio of solid grains to water is 1 : 10, the moisture content of miscellaneous grain raw material is 46% after regulation;

[0029] Step 3. Physical field-assisted germination: The soaked and swollen miscellaneous grain raw materials are placed in a constant temperature and humidity environment with a magnetic field and ultraviolet light for germination to obtain germinated miscellaneous grains. The germination temperature is 25°C, and the germination time is 36h. The intensity is 4mT, and the ultraviolet lamp is irradiated for 5 minutes every 4 hours, and the germination length...

Embodiment 2

[0037] Step 1. Cleaning and removing impurities: wash the miscellaneous grain raw materials with water to remove water-soluble and small particle impurities, so that they can reach food grade;

[0038] Step 2. Soaking: Soak the cleaned miscellaneous grain raw materials at 20°C for 10 hours to make the raw materials absorb water and swell moderately. After soaking, drain off the excess water completely. The ratio of solid grains to water is 1 : 5, the moisture content of miscellaneous grain raw material is 35% after regulation;

[0039] Step 3. Physical field-assisted germination: The soaked and swollen miscellaneous grain raw materials are placed in a constant temperature and humidity environment with a magnetic field and ultraviolet light for germination to obtain germinated miscellaneous grains. The germination temperature is 20°C, the germination time is 48h, and the magnetic field The intensity is 6mT, and the ultraviolet lamp is irradiated for 10min every 4h, and the germ...

Embodiment 3

[0047] Step 1. Cleaning and removing impurities: wash the miscellaneous grain raw materials with water to remove water-soluble and small particle impurities, so that they can reach food grade;

[0048] Step 2. Soaking: Soak the cleaned miscellaneous grain raw materials at 35°C for 6 hours to make the raw materials absorb water and swell moderately. After soaking, drain the excess water completely. The ratio of solid grains to water is 1 : 8, the moisture content of miscellaneous grain raw material is 40% after regulation;

[0049] Step 3. Physical field-assisted germination: The soaked and swollen miscellaneous grain raw materials are placed in a constant temperature and humidity environment with a magnetic field and ultraviolet light for germination to obtain germinated miscellaneous grains. The germination temperature is 30°C, the germination time is 20h, and the magnetic field The intensity is 8mT, and the ultraviolet lamp is irradiated for 15min every 4h, and the germinati...

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Abstract

The invention discloses a processing method of low-GI high-activity coarse cereal composite instant nutrition powder, and belongs to the technical field of food processing. In order to solve the problems that in the prior art, coarse cereal nutrition powder is poor in instant solubility, the loss of nutritional active substances in the processing process is large, and the glycemic index of a product is high, the invention provides a processing method of low-GI high-activity coarse cereal composite instant nutrition powder. According to the method, the coarse cereal composite nutrition powder which is rich in gamma-aminobutyric acid biological substances, low in glycemic index and good in instant solubility is prepared by synergistically applying the technologies of soaking, physical field assisted germination, wet gradient fine grinding, compound enzyme biological enzymolysis, combined membrane concentration and impurity removal, spray drying and granulation and the like. The preparation method breaks through the key technology of coarse cereal moderate processing and activity maintenance, improves the overall processing technology level of coarse cereal food, scientifically improves the dietary pattern of residents, improves the intake of coarse cereals, and improves the health level of residents.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of low GI and high activity miscellaneous grain compound instant nutrition powder. Background technique [0002] The glycemic index (Glycemic Index, GI) is an effective index to measure the change of blood sugar concentration after the human body ingests food. Generally, glucose or white bread is used as the standard food, and its GI is set as 100, and the food with GI<55 is called low GI food. Low GI foods have the characteristics of slow digestion and absorption, stable blood sugar fluctuations, less energy intake, and increased satiety. Due to the high level of intake of high-carbohydrate and high-fat foods among Chinese residents, a variety of nutritional chronic diseases have been caused. When the energy supply ratio of low GI foods reaches 60%, it can effectively improve glucose and lipid metabolism and assist in the treatment of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/20A23L7/10A23L11/70A23L11/30A23L11/00A23L33/00A23L5/30A23L5/20A23L5/00
CPCA23L7/107A23L7/20A23L7/198A23L11/30A23L11/07A23L11/05A23L33/00A23L5/30A23L5/20A23L5/51A23L5/00A23V2002/00A23V2200/328A23V2300/10A23V2300/50Y02P60/87
Inventor 王立东李晓强郎双静刘莹
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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