Method for preparing low-GI bread by utilizing probiotics to ferment cereals

A technology of probiotics and compound probiotics, which is applied in the food field, can solve the problems of high GI value and not suitable for diabetic patients, and achieve the effect of low glycemic index, good swelling degree, and dense and delicate inside

Pending Publication Date: 2022-03-25
民安(青岛)健康科技有限公司
View PDF3 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Bread is a popular leisure food currently available on the market. However, bread is mostly made of wheat flour, butter, and white sugar, and its GI value is relatively high. It is very unsuitable for diabetics. Diabetics often feel hungry. Among the products sold, there are very few breads that can allow diabetic patients to replenish energy in time, quickly produce a sense of satiety, and do not affect blood sugar rise.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing low-GI bread by utilizing probiotics to ferment cereals
  • Method for preparing low-GI bread by utilizing probiotics to ferment cereals

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Formula: 42 parts of high-gluten wheat flour, 30 parts of probiotic fermented grains, 10 parts of L-arabinose, 9 parts of high-amylose corn starch, 6 parts of inulin, 6 parts of pea dietary fiber powder, 5 parts of naked oat protein powder, white kidney bean extract 2 parts of food, 7 parts of coconut oil, 3 parts of yeast, 0.4 parts of table salt, and 0.3 parts of edible baking soda.

[0022] The preparation method is as follows:

[0023] (1) The pretreatment method of the compound probiotics is: add the probiotic culture solution of Lactobacillus plantarum, Lactobacillus rhamnosus and Lactobacillus casei to the casein solution at a volume ratio of 1:5, and simultaneously add Coconut oil accounting for 5% of the casein solution was stirred for 2 hours to emulsify, and during the stirring process, a 15% calcium citrate aqueous solution was continuously dripped;

[0024] (2) Probiotic fermented grains: Mix miscellaneous grains (corn: oats: buckwheat = 4:2:1) with drinki...

Embodiment 2

[0028] Formula: 35 parts of high-gluten wheat flour, 25 parts of probiotic fermented grains, 15 parts of L-arabinose, 10 parts of high-amylose corn starch, 7 parts of inulin, 7 parts of pea dietary fiber powder, 3 parts of naked oat protein powder, white kidney bean extract 3 parts of coconut oil, 5 parts of coconut oil, 2 parts of yeast, 0.5 part of table salt, and 0.3 part of edible baking soda.

[0029] The preparation method is the same as in Example 1.

Embodiment 3

[0031] Formula: 50 parts of high-gluten wheat flour, 28 parts of probiotic fermented grains, 12 parts of L-arabinose, 9 parts of high-amylose corn starch, 8 parts of inulin, 7 parts of pea dietary fiber powder, 4 parts of naked oat protein powder, white kidney bean extract 3 parts of food, 7 parts of coconut oil, 3 parts of yeast, 0.6 part of table salt, and 0.3 part of edible baking soda.

[0032] The preparation method is the same as in Example 1.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the field of food, and particularly relates to a preparation method of low-GI bread prepared by fermenting grains through probiotics. According to the technical scheme, the preparation method comprises the following steps: (1) firstly, preparing probiotic fermented grains; (2) uniformly mixing the raw materials of high gluten wheat flour, probiotic fermented grains, L-arabinose, high amylose corn starch, inulin, pea dietary fiber powder, hulless oat protein powder, a white kidney bean extract, coconut oil, yeast, table salt and edible baking soda, adding water, and kneading into dough for later use; and (3) fermenting the dough at room temperature, and then forming and baking the fermented dough. The prepared bread is low in glycemic index, soft in taste, dense and fine in interior, resistant to compression and tearing and not sticky to teeth after being chewed, and the elasticity and taste of the bread are guaranteed under the synergistic effect of all the raw materials. The probiotics are added to ferment the grains, so that the expansion degree of the bread is good.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a method for preparing low GI bread by using probiotics to ferment grains. Background technique [0002] According to a survey by the International Diabetes Federation (IDF), the number of diabetic patients in China is about 116 million. China has become the country with the largest number of diabetic patients in the world. On average, one out of ten people is diabetic, and the number of diabetic patients is increasing year by year. trend. At present, there is no specific drug for the treatment of diabetes, and drug treatment can only temporarily control the development of the disease, and treat the symptoms but not the root cause. [0003] Diet therapy is the basis of diabetes treatment and pre-diabetes intervention, and a low GI diet is crucial for controlling blood sugar and the development of the disease. At the same time, studies have shown that the intestinal flora structu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04A21D2/14A21D2/18A21D2/26A21D2/36A21D8/02
CPCA21D8/04A21D2/36A21D2/18A21D2/186A21D2/264A21D2/14A21D8/047A21D8/02A21D8/042
Inventor 李洪德寇兴凯任宏健汤伯文
Owner 民安(青岛)健康科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap