Low-glycemic whole-grain food and preparation method thereof

Through the composite microbial fermentation and low-temperature treatment of oats, quinoa and brown rice, a gradient starch structure is formed, which solves the problem of high blood sugar generation index in whole grain food processing, and realizes the preparation of whole grain foods with low sugar-raising and high dietary fiber.

CN120391608AInactive Publication Date: 2025-08-01WANGUHUI FOOD TECHNOLOGY (GUANGZHOU) CO LTD
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Patent Information

Application Number
CN202510592519.1
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-05-08
Publication Date
2025-08-01
Estimated Expiration
Not applicable · inactive patent

AI Technical Summary

Technical Problem

The increase in starch gelatinization of existing whole grain foods during processing leads to an increase in the blood sugar production index. The existing GI-reducing technology mostly relies on the addition of exogenous ingredients to affect palatability, making it difficult to meet the needs of special groups for low sugar-raising and high dietary fiber.

Method used

Oats, quinoa and brown rice are fermented through composite microbial solid state to form a whole grain mixed powder, combined with inulin, resistant dextrin and konjac powder, and formed a gradient starch structure through low-temperature extrusion molding and microwave treatment, reducing starch digestibility and increasing resistant starch content.

Benefits of technology

Prepare a low-sugar-raising whole grain food with a low-glycemic production index, retains rich dietary fiber and good sensory qualities, and is suitable for diabetics.

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Abstract

The invention provides a low-glycemic whole-grain food and a preparation method thereof, and belongs to the technical field of food processing. The low-glycemic whole-grain food comprises 60-80 parts of whole-grain mixed powder, 4-7 parts of inulin, 3-8 parts of resistant dextrin and 2-5 parts of konjaku flour, and the whole-grain mixed powder is obtained by solid-state fermentation of oats, quinoa and brown rice through compound microorganisms. The low-glycemic whole-grain food is prepared by low-temperature extrusion forming and drying. Test results show that the low-glycemic-index whole-grain food obtained by adopting the technical scheme is low in cooking loss, the texture characteristic and the sense of the cooked low-glycemic-index whole-grain food are close to those of northeast natural rice, the glycemic index is smaller than 55, and the low-glycemic-index whole-grain food is low in glycemic index and suitable for diabetics to eat.
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