Low-GI healthy hulless oat premixed dumpling flour without starch-containing wheat flour and preparation method of low-GI healthy hulless oat premixed dumpling flour

Abstract

The invention provides low-GI healthy hulless oat premixed dumpling flour without starch-containing wheat flour and a preparation method of the low-GI healthy hulless oat premixed dumpling flour, and belongs to the technical field of food processing. According to the premixed flour, hulless oat flour is used as a main material, buckwheat flour, soybean meal, sesame powder, multiple kinds of protein (soybean protein, vital gluten and egg white protein) and konjaku flour, flaxseed powder, radix puerariae powder, semen cassiae powder and other natural ingredients are matched, and the boiled dumpling wrappers are prepared through the processes of scientific raw material matching, mixing and smashing, drying and the like. The technical problems that dumpling wrappers made of high-proportion hulless oat flour are difficult to form, are not resistant to boiling and are not formed when the wrappers are broken during boiling under the condition that wheat flour containing starch, edible gum and the like are not added are solved, and the formability, the chewiness, the elasticity and the ductility of the dumpling wrappers are remarkably improved. The product has the characteristic of low glycemic content and good processability, and is suitable for diabetics and healthy diet demanders.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a wheat flour without starch, a low GI healthy oatmeal premix dumpling flour and a preparation method thereof. The product of the present invention is particularly suitable for people who need to control blood lipids and blood sugar intake, such as diabetic patients, people who lose weight and reduce fat, people who control sugar diet, and ordinary consumers who pay attention to healthy diet. Background Art

[0002] Naked oats and buckwheat are recognized as healthy grains, rich in β-glucan, dietary fiber, essential amino acids, vitamins and minerals, and have multiple physiological functions such as assisting in regulating blood sugar, lowering blood lipids, and improving intestinal health. However, oatmeal and buckwheat noodles have poor ductility, insufficient elasticity, easy to break, and difficult to shape. Especially when making dumpling skins that need to be boiled in water, they are prone to breaking, dissolving, and having a soft and rotten taste, which greatly limits their direct application in traditional staple dumplings.

[0003] In order to improve processing performance and taste, oatmeal or buckwheat dumpling products currently on the market often add a relatively high proportion of starchy wheat flour, or rely on edible gums such as xanthan gum and guar gum, as well as complex enzyme preparations such as transglutaminase to enhance the network structure and water retention of the dough. However, the addition of starchy wheat flour will introduce higher carbohydrates, increase the GI value of the product, and is not suitable for consumers who need to control blood sugar to consume in large quantities. The use of edible gums and enzyme preparations may also cause health concerns among some consumers.

[0004] Although there are premixes for bread, steamed bread and other products developed for oatmeal and buckwheat, there is no low-GI oatmeal premix dumpling flour that does not add starch-containing wheat flour and edible gum, and only achieves good processing performance and edible quality through the scientific ratio of ingredients. Therefore, it is of great practical significance and market demand to develop a pure natural, low-GI, nutritious and easy-to-make oatmeal premix dumpling flour. Summary of the invention

[0005] Purpose of the invention: The main purpose of the present invention is to overcome the shortcomings of the prior art and provide a low GI healthy oatmeal premix dumpling powder without adding starch-containing wheat flour, edible gum and complex enzyme preparation. The premix powder aims to use the synergistic effect of natural ingredients to give the product good dough operability (such as extensibility and formability), boiling resistance of dumpling skin, and ideal chewy taste, while maintaining the low GI characteristics and nutritional value of the raw materials themselves.

[0006] Technical solution: To achieve the above purpose, the present invention provides a low GI healthy oatmeal premix dumpling flour without adding starch-containing wheat flour, the components of which include by weight: Oats: 30-70 servings Soba noodles: 0-70 servings Soy protein: 3-20 servings Gluten: 5-25 parts Egg white protein: 1-10 servings Soybean powder: 1-10 portions Konjac flour: 1-10 portions Psyllium powder (or psyllium husk powder): 1-10 parts Flaxseed meal: 1-10 servings Pueraria root powder: 1-10 servings Cassia seed powder: 1-10 portions Sesame powder: 1-10 portions The present invention also provides a method for preparing the premixed powder, comprising the following steps: a) Raw material preparation: Select commercially available oatmeal flour, buckwheat flour, soy protein, gluten powder, egg white protein, soybean flour, konjac flour, psyllium powder (or psyllium husk powder), flaxseed powder, kudzu root powder, cassia seed powder, and sesame powder that meet food safety standards. All powdered raw materials must be normal, without lumps, odor, or mildew; b) Accurate batching: according to the selected formula ratio (as shown in the embodiment), use an electronic scale to accurately weigh the raw materials of each component; c) Mixing and crushing: Place all weighed dry materials in a mixing device (such as a V-type mixer, trough mixer, etc.) and mix them thoroughly to ensure that the components are evenly distributed; d) To ensure the fineness and uniformity of the final product, a pulverizing device (such as an ultrafine pulverizer) may be used to pulverize the mixture after or during mixing to achieve a powder fineness of 100-200 mesh; e) Drying: The mixed and crushed materials are properly dried (such as fluidized bed drying, hot air drying, etc.) to control the moisture content of the final product below 14.5% to facilitate storage and extend the shelf life; f) Packaging: The dried and qualified premixed powder is quantitatively or qualitatively packaged and sealed with food-grade packaging materials (such as aluminum foil composite bags, plastic bags, etc.) to obtain the finished product; In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with specific examples. These examples are only used to illustrate the present invention, but not to limit the scope of the present invention. All raw materials are commercially available conventional products unless otherwise specified. Example 1

[0007] A low-GI healthy oatmeal premix dumpling flour without adding starch-containing wheat flour and a preparation method thereof, wherein the formula (by weight) is: Oats: 50 servings Buckwheat noodles: 16 parts Vital wheat gluten: 15 parts Konjac powder: 5 parts Kudzu powder: 3 parts Soy protein: 3 parts Egg white protein: 2 parts Soybean powder: 2 parts Plantain powder (or psyllium husk powder): 1 part Flaxseed powder: 1 part Cassia seed powder: 1 part Sesame powder: 1 part.

[0008] Preparation method: a) Select the above-mentioned commercially available food ingredients and weigh each component raw material according to the above formula; b) Put all the dry powder raw materials into a V-type mixer and mix at low speed for 20 minutes to ensure preliminary uniformity; c) Feed the mixed material into a pulverizer for ultrafine pulverization, and adjust the equipment parameters to make the fineness of the discharged powder reach 120 mesh; d) Carry out hot air circulation drying on the pulverized material at 60 °C until the moisture content drops to 10.0%; e) After cooling, package it with an aluminum foil composite bag, 500 g per bag, and store it sealed.

[0009] Usage method: a) Take 100 grams of the premixed powder prepared in this example, slowly add about 100 grams of warm water (the amount of water can be adjusted slightly according to the actual situation), stir into a flocculent shape with chopsticks, and then knead into a smooth dough. Cover with a damp cloth and let the dough rest at room temperature for 20 minutes; b) Roll the rested dough into a long strip, divide it into small dough pieces of about 10 grams each, roll them into round dumpling wrappers, wrap in the filling, and pinch the edges tightly; c) Bring the water in the pot to a boil, put in the dumplings, gently push them along the edge of the pot with a spoon to prevent sticking to the bottom, and cook until the dumplings float and the filling is cooked through, then remove them from the pot.

[0010] Effect evaluation: The dumpling wrappers made with this premixed powder are not easy to break when rolling, and have good ductility. During the boiling process, the dumplings are in a complete shape, not easy to break the skin or become mushy. After being cooked, the dumpling wrappers have a chewy and smooth texture, with the natural fragrance of naked oats and buckwheat, and no obvious roughness. Example 2

[0011] A low-GI healthy naked oats premixed dumpling powder without adding starch-containing wheat flour and its preparation method, and its formula (by weight) is: Naked oats noodles: 60 parts Vital wheat gluten: 15 parts Soy protein: 10 parts Egg white protein: 5 parts Flaxseed powder: 4 parts Konjac powder: 3 parts Kudzu root powder: 3 parts The preparation method and usage method refer to Example 1, and the effect evaluation is the same as that of 1. Example 3

[0012] A low-GI healthy pre-mixed dumpling flour made from naked oats without adding wheat flour containing starch, and its preparation method. The formula (by weight) is as follows: Naked oats flour: 65 parts Gluten powder: 15 parts Soy protein: 5 parts Buckwheat flour: 3 parts Egg white protein: 2 parts Soybean powder: 2 parts Plantain powder (or psyllium husk powder): 2 parts Flaxseed powder: 2 parts Cassia seed powder: 2 parts Konjac powder: 2 parts The preparation method and usage method refer to Example 1, and the effect evaluation is the same as that of 1. Example 4

[0013] A low-GI healthy pre-mixed dumpling flour made from naked oats without adding wheat flour containing starch, and its preparation method. The formula (by weight) is as follows: Naked oats flour: 70 parts Gluten powder: 14 parts Konjac powder: 5 parts Kudzu root powder: 3 parts Soy protein: 3 parts Egg white protein: 2 parts Plantain powder (or psyllium husk powder): 1 part Flaxseed powder: 1 part Cassia seed powder: 1 part The preparation method and usage method refer to Example 1, and the effect evaluation is the same as that of 1.

[0014] Through the scientific ratio and optimization combination of naked oats flour, buckwheat flour, various proteins and various natural functional plant powders, the present invention has successfully developed a low-GI healthy pre-mixed dumpling flour without adding wheat flour containing starch, edible glue and complex enzyme. This product effectively solves the technical bottleneck that traditional naked oats and buckwheat flour cannot be used to make the skin of boiled dumplings, endows the dumpling skin with good processing performance, boil resistance and edible quality, and at the same time takes into account the characteristics of low GI, high nutrition and pure natural, providing an ideal staple food choice for specific consumer groups.

[0015] The described embodiments are only for illustrating the present invention rather than limiting the present invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A low-GI healthy oat pre-mixed dumpling flour without adding starch-containing wheat flour and its preparation method, characterized in that, The premixed dumpling flour does not contain starch-containing wheat flour, edible glue, compound enzyme preparation, etc. Its components by weight include: Naked oats flour: 30 - 70 parts Buckwheat flour: 0 - 70 parts Soy protein: 3 - 20 parts Gluten powder: 5 - 25 parts Egg white protein: 1 - 10 parts Soybean powder: 1 - 10 parts Konjac powder: 1 - 10 parts Plantain powder (or psyllium husk powder): 1 - 10 parts Flaxseed powder: 1 - 10 parts Kudzu powder: 1 - 10 parts Cassia seed powder: 1 - 10 parts Sesame powder: 1 - 10 parts.

2. The premixed powder according to claim 1, characterized in that, The content of the main component, naked oats flour, is 30 - 70 parts, and the content of buckwheat flour is 0 - 70 parts.

3. The premixed powder according to claim 1, characterized in that, The content of the natural ingredient, soybean powder, is 1 - 10 parts, and the content of sesame powder is 1 - 10 parts.

4. The premixed powder according to claim 1, characterized in that, The content of the protein components: soy protein is 3 - 20 parts, gluten powder is 5 - 25 parts, and egg white protein is 1 - 10 parts.

5. The premixed powder according to claim 1, characterized in that, It contains at least one or more natural functional powder ingredients selected from konjac powder, plantain powder (or psyllium husk powder), flaxseed powder, kudzu powder, and cassia seed powder. Their total content or single content range complies with the provisions of claim 1. Konjac powder is 1 - 10 parts, plantain powder (or psyllium husk powder) is 1 - 10 parts, flaxseed powder is 1 - 10 parts, kudzu powder is 1 - 10 parts, and cassia seed powder is 1 - 10 parts.

6. A method for preparing a low-GI healthy oat pre-mixed dumpling flour without adding starch-containing wheat flour as described in any one of claims 1 to 5, characterized in that, It includes the following steps: a) Purchase the raw materials according to claim 1, and weigh each component raw material according to the formula ratio; b) Mix the weighed component raw materials evenly; c) Crush the mixed materials so that their fineness reaches 100 - 200 mesh; d) Dry the crushed materials so that the moisture content of the final product is lower than 14.5%; e) Package the dried premixed flour.

7. The method according to claim 6, wherein Steps b) and c) can be combined, that is, mixing is carried out simultaneously during the crushing process.

8. Use of a low-GI healthy oat pre-mixed dumpling flour without adding starch-containing wheat flour according to any one of claims 1 to 5 in preparing dumpling wrappers, characterized in that, After using this premixed flour to add water and knead the dough, let it proof, cut the dough into pieces, roll them into dumpling wrappers, and wrap them into dumplings. The wrapped dumplings have good ductility, formability, boil resistance, and chewy texture, and at the same time maintain the characteristic of a low glycemic index.