Grain mixture for regulating blood sugar and preparation method thereof

Abstract

The invention discloses a cereal mixture capable of regulating blood sugar and a preparation method of the cereal mixture, relates to the technical field of food processing, and aims to solve the problem that the synergistic effect of cereals in the aspect of blood sugar regulation is difficult to give full play to existing cereal products. The feed consists of the following raw materials: 15-25 parts of corn flour, 10-20 parts of tartary buckwheat flour, 12-18 parts of oat flour, 10-16 parts of white hyacinth bean powder, 10-16 parts of red bean powder, 8-12 parts of sesame, 8-12 parts of dietary fiber powder, 6-10 parts of soybean protein isolate powder, 4-8 parts of whey protein powder, 3-6 parts of konjaku flour, 3-5 parts of tea flowers, 2-4 parts of mulberry leaves, 2-4 parts of mulberries, 2-4 parts of bitter gourds, 2-4 parts of Chinese wolfberry fruits, 1.5-3 parts of rhizoma polygonati and 3-5 parts of Chinese yams. The beverage is prepared from the following raw materials in parts by weight: 1.5 to 3 parts of fructus momordicae, 1.5 to 3 parts of poria cocos, 1.5 to 3 parts of radix puerariae, 1.5 to 3 parts of fructus hippophae, 0.2 to 0.4 part of phytosterol, 0.2 to 0.4 part of L-arabinose, 0.1 to 0.15 part of edible essence, 0.15 to 0.3 part of sodium carboxymethyl cellulose, 0.15 to 0.3 part of xanthan gum and 0.02 to 0.04 part of sucralose. The invention has the advantage of giving full play to the synergistic effect of grains in the aspect of blood sugar regulation.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and more particularly to a grain mixture for regulating blood sugar and a preparation method thereof. Background Art

[0002] In recent years, the number of diabetes patients in the world has continued to grow. Diabetes not only seriously affects the quality of life of patients, but also causes various complications such as cardiovascular disease, kidney disease, and retinopathy. Therefore, controlling blood sugar levels through dietary adjustment has become one of the important means of preventing and treating diabetes.

[0003] Traditional blood sugar regulating foods mostly rely on single ingredients or artificial synthetic additives. Although they can control blood sugar to a certain extent, long-term consumption may pose safety risks and it is difficult to meet the human body's needs for multiple nutrients. Cereals, as an important part of daily diet, are rich in dietary fiber, protein, vitamins and various trace elements. Some cereals also have natural blood sugar regulating active ingredients.

[0004] However, the cereal products currently on the market have problems such as unreasonable ingredient combinations, low utilization of active ingredients, and nutrient loss caused by the preparation process, making it difficult to fully exert the synergistic effect of cereals in blood sugar regulation. In view of this, we propose a cereal mixture for regulating blood sugar and a preparation method thereof. Summary of the Invention

[0005] The purpose of the present invention is to provide a cereal mixture for regulating blood sugar and a preparation method thereof, aiming to solve the problem that existing cereal products are difficult to fully exert the synergistic effect of cereals in blood sugar regulation.

[0006] To solve the above technical problems, the present invention provides the following technical solution: a cereal mixture for regulating blood sugar, wherein the cereal mixture is composed of the following raw materials in parts by weight:

[0007] Corn flour 15-25 parts, buckwheat flour 10-20 parts, oat flour 12-18 parts, white lentil flour 10-16 parts, red bean flour 10-16 parts, sesame 8-12 parts, dietary fiber powder 8-12 parts, soy protein isolate powder 6-10 parts, whey protein powder 4-8 parts, konjac flour 3-6 parts, tea tree flower 3-5 parts, mulberry leaf 2-4 parts, mulberry 2-4 parts, bitter melon 2-4 parts, wolfberry 2-4 parts, yellow 1.5-3 parts of celery, 3-5 parts of yam, 1.5-3 parts of monk fruit, 1.5-3 parts of poria, 1.5-3 parts of kudzu root, 1.5-3 parts of sea buckthorn, 0.2-0.4 parts of phytosterols, 0.2-0.4 parts of L-arabinose, 0.1-0.15 parts of edible flavor, 0.15-0.3 parts of sodium carboxymethyl cellulose, 0.15-0.3 parts of xanthan gum, and 0.02-0.04 parts of sucralose.

[0008] A method for preparing a grain mixture for regulating blood sugar, the method is used to prepare the grain mixture for regulating blood sugar, and the method comprises the following steps:

[0009] S1. Ultrafine grinding: 3-5 parts of tea tree flowers, 2-4 parts of wolfberries, 1.5-3 parts of momordica grosvenori, and 1.5-3 parts of poria cocos are ultrafinely ground to control the particle size to ≤5 μm to obtain ultrafine powder;

[0010] S2, extrusion puffing, mixing 10-20 parts of tartary buckwheat flour, 15-25 parts of corn flour, and 8-12 parts of dietary fiber powder, and performing high-temperature instantaneous extrusion puffing treatment at 80-150°C;

[0011] S3, low temperature baking, baking 12-18 parts of oat flour, 10-16 parts of white lentil flour, and 10-16 parts of adzuki bean flour at 70°C for 30 minutes;

[0012] S4, low temperature frying, frying 8-12 parts of sesame seeds, 6-10 parts of soy protein isolate powder, 4-8 parts of whey protein powder, and 3-6 parts of konjac flour in a rotary frying pan at a low temperature, controlling the frying temperature at 80-120° C. for 15-30 minutes;

[0013] S5, water extraction and concentration, take 2-4 parts of mulberry leaves, 2-4 parts of mulberry fruits, 1.5-3 parts of polygonatum, 3-5 parts of yam, 1.5-3 parts of momordica grosvenori, 1.5-3 parts of kudzu root, and the ultrafinely ground Poria cocos and wolfberry in step S1 above, add 7 times the weight of water, decoct twice, each decoction for 1.2 hours, combine the decoctions, filter, concentrate, and dry to obtain the corresponding extract powder;

[0014] S6. Processing sea buckthorn: 1.5-3 parts of sea buckthorn fruit are squeezed and deesterified to obtain deesterified residue, the deesterified residue is added to 15 times water, 3 wt% of cellulase and pectinase are added, wherein the weight ratio of cellulase to pectinase is 1:1.5, and enzymatic hydrolysis is carried out at 37° C. for 2.5 hours to obtain an enzymatic hydrolyzate, and ethanol is added for extraction for 22 hours. The supernatant is collected, concentrated, and dried to obtain sea buckthorn powder;

[0015] S7, bitter melon processing, take 2-4 parts of bitter melon, dry, crush, add 18 times the weight of 65 ° C warm water to soak for 2.5 hours, centrifuge, take the supernatant, add ethanol, filter, take the supernatant, resin adsorption, ethanol elution, and drying to obtain bitter melon powder;

[0016] S8. Mixing and stirring: First, use a V-type blender to mix 0.2-0.4 parts of phytosterols, 0.2-0.4 parts of L-arabinose, 0.1-0.15 parts of edible flavors, 0.15-0.3 parts of sodium carboxymethyl cellulose, 0.15-0.3 parts of xanthan gum, and 0.02-0.04 parts of sucralose. The stirring time is 10-20 minutes. Then, all the above ingredients are fully extruded and mixed through a screw mixing tank. The stirring speed is controlled at 30-50 rpm and the stirring time is 20-30 minutes to obtain a cereal mixture.

[0017] Preferably, in the above step S1, the ultrafine grinding adopts a physical grinding method to retain the active ingredients in the raw materials to the greatest extent, and the coefficient of variation of the uniformity of the raw material particles after ultrafine grinding does not exceed 5%.

[0018] Preferably, in the above step S2, the expansion degree of the raw material after puffing is between 3-5, which improves the taste of the coarse grains and optimizes the taste and properties of the food.

[0019] Preferably, in the above step S3, circulating hot air equipment is used during the low-temperature baking process to evenly heat the oat flour, white lentil flour and adzuki bean flour, and the moisture content of the raw materials after baking is controlled at 5%-8% to avoid excessive loss of nutrients.

[0020] Preferably, in the above step S4, the rotation speed of the rotary wok is controlled at 15-25 rpm during low-temperature frying. After frying, the temperature of the raw materials needs to be cooled to below 40°C within 10 minutes to prevent sesame and soy protein isolate powder from oxidation and nutritional degradation due to high temperature.

[0021] Preferably, in the above step S5, during the water extraction and concentration process, vacuum concentration is adopted, the vacuum degree is maintained at -0.06 to -0.08 MPa, and the temperature is controlled at 50-60°C, so that the yield of the extract powder reaches 12%-18% of the weight of the raw material, and the effective ingredients are retained to the greatest extent.

[0022] Preferably, in the above step S8, nitrogen protection is used during the mixing process to prevent oxidation and deterioration of the raw materials, thereby ensuring the safety and stability of the grain mixture.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] 1. The present invention combines a variety of cereal raw materials such as corn flour, buckwheat flour, and oat flour, and is supplemented with ingredients such as tea tree flowers, mulberry leaves, and bitter melon that have blood sugar regulating activity, as well as functional substances such as dietary fiber powder and plant sterols. The ingredients cooperate with each other to give full play to the synergistic effect of cereals in blood sugar regulation, overcoming the defects of traditional cereal products with unreasonable ingredient combinations and difficulty in exerting synergistic effects, thereby providing more effective blood sugar regulating food for diabetic patients.

[0025] 2. During the preparation process, the present invention adopts physical ultrafine grinding to process raw materials such as tea tree flowers and wolfberries, controls the particle size to be ≤5μm and the coefficient of variation of particle uniformity to be no more than 5%, thereby retaining the active ingredients in the raw materials to the greatest extent. During the water extraction and concentration process, vacuum concentration is adopted, the vacuum degree is maintained at -0.06 to -0.08MPa, and the temperature is controlled at 50-60°C, so that the extract powder yield reaches 12%-18% of the raw material weight, effectively reducing the loss of active ingredients and ensuring the efficacy of the grain mixture.

[0026] 3. In the present invention, raw materials such as buckwheat flour and corn flour are processed by high-temperature instantaneous extrusion puffing, so that the expansion degree of the raw materials after puffing is between 3-5, thereby improving the taste of coarse grains. Low-temperature baking uses circulating hot air equipment to evenly heat oat flour and the like, and the moisture content of the raw materials after baking is controlled at 5%-8%. During low-temperature frying, the rotation speed of the rotary frying pan and the cooling time are strictly controlled to prevent nutrient degradation. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 It is a schematic flow diagram of the preparation method of the present invention. DETAILED DESCRIPTION

[0028] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0029] Example 1

[0030] The raw material ratio of the cereal mixture includes, by weight:

[0031] 15 parts of corn flour, 10 parts of tartary buckwheat flour, 12 parts of oat flour, 10 parts of white lentil flour, 10 parts of red bean flour, 8 parts of sesame seeds, 8 parts of dietary fiber powder, 6 parts of soy protein isolate powder, 4 parts of whey protein powder, 3 parts of konjac flour, 3 parts of tea tree flower, 2 parts of mulberry leaves, 2 parts of mulberries, 2 parts of bitter melon, 2 parts of wolfberries, 1.5 parts of polygonatum, 3 parts of yam, 1.5 parts of momordica grosvenori, 1.5 parts of poria, 1.5 parts of kudzu root, 1.5 parts of sea buckthorn, 0.2 parts of phytosterols, 0.2 parts of L-arabinose, 0.1 parts of edible flavor, 0.15 parts of sodium carboxymethyl cellulose, 0.15 parts of xanthan gum, and 0.02 parts of sucralose.

[0032] The preparation method comprises the following steps:

[0033] S1. Ultrafine grinding: 3 parts of tea tree flowers, 2 parts of wolfberries, 1.5 parts of momordica grosvenori, and 1.5 parts of poria are subjected to physical ultrafine grinding to control the particle size to be ≤5 μm, and the coefficient of variation of the uniformity of the raw material particles after ultrafine grinding does not exceed 5% to obtain ultrafine powder;

[0034] S2, extrusion puffing, mixing 10 parts of tartary buckwheat flour, 15 parts of corn flour, and 8 parts of dietary fiber powder, and performing high-temperature instantaneous extrusion puffing treatment at 80° C., so that the expansion degree of the raw material after puffing is between 3-5;

[0035] S3, low temperature baking, 12 parts of oat flour, 10 parts of white lentil flour, and 10 parts of red bean flour are baked at 70°C using a circulating hot air device for 30 minutes, so that the moisture content of the raw materials after baking is controlled at 5%-8%;

[0036] S4, low temperature frying, in a rotary frying pan, the speed is controlled at 15 rpm, 8 parts of sesame, 6 parts of soy protein isolate powder, 4 parts of whey protein powder, and 3 parts of konjac flour are frying at low temperature, the frying temperature is controlled at 80 ° C, the frying time is 15 minutes, and the temperature of the raw materials is cooled to below 40 ° C within 10 minutes after frying;

[0037] S5, water extraction and concentration, take 2 parts of mulberry leaves, 2 parts of mulberry fruits, 1.5 parts of polygonatum, 3 parts of yam, 1.5 parts of momordica grosvenori, 1.5 parts of kudzu root, and the ultrafinely crushed Poria cocos and wolfberry in step S1, add 7 times the weight of water, decoct twice, each decoction is 1.2 hours, combine the decoctions, filter, and concentrate by vacuum concentration method with vacuum degree maintained at -0.06 to -0.08 MPa and temperature controlled at 50°C, and dry to make the extract powder yield reach 12%-18% of the weight of the raw materials to obtain the corresponding extract powder;

[0038] S6. Processing of sea buckthorn: 1.5 parts of sea buckthorn fruit were squeezed and deesterified to obtain deesterified residue, the deesterified residue was added to 15 times of water, 3 wt% of cellulase and pectinase (the weight ratio of cellulase to pectinase was 1:1.5) were added, and enzymatic hydrolysis was carried out at 37° C. for 2.5 hours to obtain an enzymatic hydrolyzate, which was then added with ethanol for extraction for 22 hours. The supernatant was collected, concentrated, and dried to obtain sea buckthorn powder;

[0039] S7, bitter melon processing, take 2 parts of bitter melon, dry, crush, add 18 times the weight of 65 ° C warm water to soak for 2.5 hours, centrifuge, take the supernatant, add ethanol, filter, take the supernatant, resin adsorption, ethanol elution, and drying to obtain bitter melon powder;

[0040] S8. Mixing and stirring. First, use a V-type blender to mix 0.2 parts of phytosterols, 0.2 parts of L-arabinose, 0.1 parts of edible flavoring, 0.15 parts of sodium carboxymethyl cellulose, 0.15 parts of xanthan gum, and 0.02 parts of sucralose. The stirring time is 10 minutes. Then, under nitrogen protection, all the above raw materials are fully extruded and mixed through a screw stirring tank. The stirring speed is controlled at 30 rpm and the stirring time is 20 minutes to obtain a cereal mixture.

[0041] Example 2

[0042] The raw material ratio of the cereal mixture includes, by weight:

[0043] 25 parts of corn flour, 20 parts of tartary buckwheat flour, 18 parts of oat flour, 16 parts of white lentil flour, 16 parts of red bean flour, 12 parts of sesame, 12 parts of dietary fiber powder, 10 parts of soy protein isolate powder, 8 parts of whey protein powder, 6 parts of konjac flour, 5 parts of tea tree flower, 4 parts of mulberry leaf, 4 parts of mulberry fruit, 4 parts of bitter melon, 4 parts of wolfberry, 3 parts of polygonatum, 5 parts of yam, 3 parts of momordica grosvenori, 3 parts of poria, 3 parts of kudzu root, 3 parts of sea buckthorn, 0.4 parts of phytosterols, 0.4 parts of L-arabinose, 0.15 parts of edible flavor, 0.3 parts of sodium carboxymethyl cellulose, 0.3 parts of xanthan gum, and 0.04 parts of sucralose.

[0044] The preparation method comprises the following steps:

[0045] S1. Ultrafine grinding: 5 parts of tea tree flowers, 4 parts of wolfberries, 3 parts of momordica grosvenori, and 3 parts of poria are subjected to physical ultrafine grinding to control the particle size to be ≤5 μm, and the coefficient of variation of the uniformity of the raw material particles after ultrafine grinding does not exceed 5%, to obtain ultrafine powder;

[0046] S2, extrusion puffing, mixing 20 parts of tartary buckwheat flour, 25 parts of corn flour, and 12 parts of dietary fiber powder, and performing high-temperature instantaneous extrusion puffing treatment at 150° C., so that the expansion degree of the raw material after puffing is between 3-5;

[0047] S3, low temperature baking, baking 18 parts of oat flour, 16 parts of white lentil flour, and 16 parts of red bean flour at 70°C using a circulating hot air device for 30 minutes, so that the moisture content of the raw materials after baking is controlled at 5%-8%;

[0048] S4, low temperature frying, in a rotary frying pan, the speed is controlled at 25 rpm, 12 parts of sesame, 10 parts of soy protein isolate powder, 8 parts of whey protein powder, and 6 parts of konjac flour are frying at low temperature, the frying temperature is controlled at 120 ° C, the frying time is 30 minutes, and the temperature of the raw materials is cooled to below 40 ° C within 10 minutes after frying;

[0049] S5, water extraction and concentration, take 4 parts of mulberry leaves, 4 parts of mulberry fruits, 3 parts of polygonatum, 5 parts of yam, 3 parts of momordica grosvenori, 3 parts of kudzu root, and the ultrafinely ground Poria cocos and wolfberry in step S1, add 7 times the weight of water, decoct twice, each decoction is 1.2 hours, combine the decoctions, filter, and concentrate by vacuum concentration at a vacuum degree of -0.06 to -0.08 MPa and a temperature of 60°C, and dry to obtain an extract powder yield of 12% to 18% of the weight of the raw materials to obtain the corresponding extract powder;

[0050] S6. Seabuckthorn treatment: 3 parts of seabuckthorn fruits were squeezed and deesterified to obtain deesterified residues. The deesterified residues were added to 15 times of water, and 3 wt% of cellulase and pectinase (the weight ratio of cellulase to pectinase was 1:1.5) were added. The mixture was enzymatically hydrolyzed at 37° C. for 2.5 hours to obtain an enzymatic hydrolyzate. Ethanol was added for extraction for 22 hours. The supernatant was collected, concentrated, and dried to obtain seabuckthorn powder.

[0051] S7, bitter melon processing, take 4 parts of bitter melon, dry, crush, add 18 times the weight of 65 ° C warm water to soak for 2.5 hours, centrifuge, take the supernatant, add ethanol, filter, take the supernatant, resin adsorption, ethanol elution, and drying to obtain bitter melon powder;

[0052] S8. Mixing and stirring. First, use a V-type blender to mix 0.4 parts of phytosterols, 0.4 parts of L-arabinose, 0.15 parts of edible flavors, 0.3 parts of sodium carboxymethyl cellulose, 0.3 parts of xanthan gum, and 0.04 parts of sucralose. The stirring time is 20 minutes. Then, under nitrogen protection, all the above raw materials are fully extruded and mixed through a screw stirring tank. The stirring speed is controlled at 50 rpm and the stirring time is 30 minutes to obtain a cereal mixture.

[0053] Experimental process:

[0054] Zebrafish and humans have certain similarities in sugar metabolism. When zebrafish are placed in a high-sugar environment, their blood sugar regulation mechanism will face challenges, eventually forming a hyperglycemic model.

[0055] Four groups of zebrafish were prepared, with thirty zebrafish in each group, namely a normal control group, a model control group, a group treated with the sample of Example 1, and a group treated with the sample of Example 2. The normal control group did not receive any treatment, the model control group was established in a high-glucose environment, the group treated with the sample of Example 1 was added with the grain mixture obtained in Example 1 while establishing a high-glucose environment, and the group treated with the sample of Example 2 was added with the grain mixture obtained in Example 2 while establishing a high-glucose environment. After culturing for a period of time, the four groups of zebrafish were crushed and centrifuged to obtain the supernatant, and blood glucose was measured. The measurement results are shown in the following table:

[0056] Zebrafish blood glucose level (mmol / L)

[0057] Normal control group Model control group Example 1 Sample processing group Example 2 Sample processing group 2.07±0.12 7.53±0.21 6.50±0.22 6.80±0.22

[0058] In the table, the blood glucose level of the model control group was significantly increased compared with the normal control group, indicating that the modeling was successful. The blood glucose levels of the sample treatment group of Example 1 were significantly reduced compared with the sample treatment group of Example 2 and the model control group, indicating that the modeling was successful.

[0059] The embodiments disclosed in the present invention are preferred embodiments, but are not limited to them. Ordinary technicians in this field can easily understand the spirit of the present invention based on the above embodiments and make different extensions and changes. As long as they do not deviate from the spirit of the present invention, they are all within the scope of protection of the present invention.

Claims

1. A cereal mixture for regulating blood sugar, characterized in that: The cereal mixture is composed of the following raw materials by weight: Corn flour 15-25 parts, buckwheat flour 10-20 parts, oat flour 12-18 parts, white lentil flour 10-16 parts, red bean flour 10-16 parts, sesame 8-12 parts, dietary fiber powder 8-12 parts, soy protein isolate powder 6-10 parts, whey protein powder 4-8 parts, konjac flour 3-6 parts, tea tree flower 3-5 parts, mulberry leaf 2-4 parts, mulberry 2-4 parts, bitter melon 2-4 parts, wolfberry 2-4 parts, yellow 1.5-3 parts of celery, 3-5 parts of yam, 1.5-3 parts of monk fruit, 1.5-3 parts of poria, 1.5-3 parts of kudzu root, 1.5-3 parts of sea buckthorn, 0.2-0.4 parts of phytosterols, 0.2-0.4 parts of L-arabinose, 0.1-0.15 parts of edible flavor, 0.15-0.3 parts of sodium carboxymethyl cellulose, 0.15-0.3 parts of xanthan gum, and 0.02-0.04 parts of sucralose.

2. A method for preparing a grain mixture for regulating blood sugar, the method being used for preparing the grain mixture for regulating blood sugar as claimed in claim 1, characterized in that: The preparation method comprises the following steps: S1. Ultrafine grinding: 3-5 parts of tea tree flowers, 2-4 parts of wolfberries, 1.5-3 parts of momordica grosvenori, and 1.5-3 parts of poria cocos are ultrafinely ground to control the particle size to ≤5 μm to obtain ultrafine powder; S2, extrusion puffing, mixing 10-20 parts of tartary buckwheat flour, 15-25 parts of corn flour, and 8-12 parts of dietary fiber powder, and performing high-temperature instantaneous extrusion puffing treatment at 80-150°C; S3, low temperature baking, baking 12-18 parts of oat flour, 10-16 parts of white lentil flour, and 10-16 parts of adzuki bean flour at 70°C for 30 minutes; S4, low temperature frying, frying 8-12 parts of sesame seeds, 6-10 parts of soy protein isolate powder, 4-8 parts of whey protein powder, and 3-6 parts of konjac flour in a rotary frying pan at a low temperature, controlling the frying temperature at 80-120° C. for 15-30 minutes; S5, water extraction and concentration, take 2-4 parts of mulberry leaves, 2-4 parts of mulberry fruits, 1.5-3 parts of polygonatum, 3-5 parts of yam, 1.5-3 parts of momordica grosvenori, 1.5-3 parts of kudzu root, and the ultrafinely ground Poria cocos and wolfberry in step S1 above, add 7 times the weight of water, decoct twice, each decoction for 1.2 hours, combine the decoctions, filter, concentrate, and dry to obtain the corresponding extract powder; S6. Processing sea buckthorn: 1.5-3 parts of sea buckthorn fruit are squeezed and deesterified to obtain deesterified residue, the deesterified residue is added to 15 times water, 3 wt% of cellulase and pectinase are added, wherein the weight ratio of cellulase to pectinase is 1:1.5, and enzymatic hydrolysis is carried out at 37° C. for 2.5 hours to obtain an enzymatic hydrolyzate, and ethanol is added for extraction for 22 hours. The supernatant is collected, concentrated, and dried to obtain sea buckthorn powder; S7, bitter melon processing, take 2-4 parts of bitter melon, dry, crush, add 18 times the weight of 65 ° C warm water to soak for 2.5 hours, centrifuge, take the supernatant, add ethanol, filter, take the supernatant, resin adsorption, ethanol elution, and drying to obtain bitter melon powder; S8. Mixing and stirring: First, use a V-type blender to mix 0.2-0.4 parts of phytosterols, 0.2-0.4 parts of L-arabinose, 0.1-0.15 parts of edible flavors, 0.15-0.3 parts of sodium carboxymethyl cellulose, 0.15-0.3 parts of xanthan gum, and 0.02-0.04 parts of sucralose. The stirring time is 10-20 minutes. Then, all the above ingredients are fully extruded and mixed through a screw mixing tank. The stirring speed is controlled at 30-50 rpm and the stirring time is 20-30 minutes to obtain a cereal mixture.

3. The method for preparing a grain mixture for regulating blood sugar according to claim 2, characterized in that: In the above step S1, the ultrafine grinding adopts a physical grinding method to retain the active ingredients in the raw materials to the greatest extent, and the coefficient of variation of the uniformity of the raw material particles after ultrafine grinding does not exceed 5%.

4. The method for preparing a grain mixture for regulating blood sugar according to claim 2, characterized in that: In the above step S2, the expansion degree of the raw material after puffing is between 3-5, which improves the taste of the coarse grains and optimizes the taste and properties of the food.

5. The method for preparing a grain mixture for regulating blood sugar according to claim 2, characterized in that: In the above step S3, circulating hot air equipment is used during the low-temperature baking process to ensure that the oat flour, white lentil flour and red bean flour are evenly heated. The moisture content of the raw materials after baking is controlled at 5%-8% to avoid excessive loss of nutrients.

6. The method for preparing a grain mixture for regulating blood sugar according to claim 2, characterized in that: In the above step S4, the rotation speed of the rotary wok is controlled at 15-25 rpm during low-temperature frying. After frying, the temperature of the raw materials needs to be cooled to below 40°C within 10 minutes to prevent the sesame and soy protein isolate powders from oxidation and nutritional degradation due to high temperature.

7. The method for preparing a grain mixture for regulating blood sugar according to claim 2, characterized in that: In the above step S5, during the water extraction and concentration process, vacuum concentration is adopted, the vacuum degree is maintained at -0.06 to -0.08 MPa, and the temperature is controlled at 50-60°C, so that the yield of the extract powder reaches 12%-18% of the weight of the raw material, and the effective ingredients are retained to the greatest extent.

8. The method for preparing a grain mixture for regulating blood sugar according to claim 2, characterized in that: In the above step S8, nitrogen protection is used during the mixing process to prevent the raw materials from oxidizing and deteriorating, thereby ensuring the safety and stability of the grain mixture.

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