Preparation method of low glycemic index Tang fruit peel
By employing calcium chloride soaking, oxalic acid steam explosion, and ultrasonic-assisted sodium trimetaphosphate treatment, the method effectively reduces the glycemic index of Tang Guozi peel, enhancing its nutritional value and market appeal.
Patent Information
- Application Number
- CN202411429323.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-14
- Publication Date
- 2024-12-24
AI Technical Summary
Traditional Tang Guozi peel production results in a high glycemic index due to the dissolution of starch and the use of large amounts of sugar, which reduces its market competitiveness and fails to meet the dietary needs of modern consumers seeking low-glycemic foods.
A method involving the use of calcium chloride soaking, oxalic acid steam explosion, and ultrasonic-assisted sodium trimetaphosphate treatment to process miscellaneous beans, combined with isomaltooligosaccharide syrup and glutinous rice flour, to reduce starch hydrolysis and lower the glycemic index.
The method produces Tang Guozi peel with a low glycemic index, maintaining nutritional benefits and improving its market competitiveness by reducing starch dissolution and sugar content.
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Figure CN119174475A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of deep processing of grains, oils and foods, and in particular provides a method for preparing Tangzi peel with a low glycemic index. Background Art
[0002] Tang Guozi, also known as "tea fruit", "fruit" or "tea fruit", originated in the Tang Dynasty and has a history of more than 1,400 years. It was listed as an intangible cultural heritage on August 9, 2019. According to the "History of Chinese Pastry", the custom of drinking tea spread throughout the country in the Tang Dynasty. Tang Guozi is closely related to tea culture and is a pastry eaten with tea at tea banquets. The production process of Tang Guozi involves multiple steps, including preparing fillings, kneading noodles, boiling dough, mixing fillings and dough, etc., which can be summarized as filling preparation and Tang Guozi peel making. Among them, the production of Tang Guozi peel is a key step in determining the quality of Tang Guozi. Traditional Tang Guozi peel uses white kidney beans as the main material. The processing process will cause a large amount of white kidney bean starch to dissolve. A large amount of sugar needs to be added during the production process, resulting in a high glycemic index of the final product, which is inconsistent with people's pursuit of a healthy diet concept of low-glycemic foods, thereby reducing the market competitiveness of the product.
[0003] Therefore, it is very necessary to provide a method for preparing Tang fruit with a low glycemic index so that Tang fruit meets the dietary needs of modern people and improves its market competitiveness. Summary of the invention
[0004] In view of this, the object of the present invention is to provide a method for preparing Tang fruit peel with a low glycemic index, so as to solve the problem that the Tang fruit peel has a high glycemic index due to the large amount of starch dissolved in the processing of the Tang fruit peel and the use of a large amount of sugar.
[0005] The technical solution provided by the present invention is: a method for preparing Tangzi fruit peel with a low glycemic index, comprising:
[0006] Step 1: Count by weight to obtain: 300-500 parts of miscellaneous beans, 50-100 parts of isomaltooligosaccharide syrup, and 20-50 parts of glutinous rice flour;
[0007] Step 2: using the miscellaneous beans as raw materials to prepare wet bean paste; the method for preparing the wet bean paste comprises: soaking the miscellaneous beans in a calcium chloride solution, peeling the beans after soaking to obtain bean cores; treating the bean cores with steam jet and oxalic acid; and finally blanching, high-pressure steaming, wall breaking, washing and filtering the treated bean cores to obtain the wet bean paste.
[0008] Step 3: mixing the wet bean paste with the isomaltooligosaccharide syrup, and frying at low temperature to obtain the bean paste;
[0009] Step 4: using the glutinous rice flour as a raw material, preparing glutinous rice cross-linked starch;
[0010] Step 5: preparing glutinous rice dough by using the cross-linked glutinous rice starch;
[0011] Step 6: Evenly mix the red bean paste obtained in step 3 with the glutinous rice dough to obtain Tangzi peel with a low glycemic index.
[0012] Preferably, the miscellaneous beans in step 1 are one of black beans, mung beans, red beans, peas and kidney beans.
[0013] Preferably, the mass percentage of the calcium chloride solution is 0.1%-3%, the soaking time for the beans is 5-25 minutes, and the soaking temperature is 20-60°C;
[0014] The method of treating bean core by using steam injection and oxalic acid is as follows: placing the bean core in a steam generator, adding oxalic acid solution, the concentration of the oxalic acid solution is 2-10 mmol / L, the bursting pressure is 1.0-3.0 MPa, and the pressure maintenance time is 20-210 seconds;
[0015] The blanching time is 10-30 minutes, the high pressure cooking time is 10-50 minutes, and the product is sieved through a 80-200 mesh screen.
[0016] Preferably, the low-temperature stir-frying in step 3 is performed at a temperature of 40-80° C. and a stir-frying time of 10-40 min.
[0017] Preferably, in step 4, the method for preparing cross-linked glutinous rice starch using the glutinous rice flour as raw material is as follows: glutinous rice flour is mixed with sodium trimetaphosphate, deionized water is used as a solvent, a glutinous rice flour solution is prepared, and after ultrasonic reaction, the cross-linked glutinous rice starch is obtained by drying and crushing.
[0018] Preferably, the material-liquid ratio of the glutinous rice flour to the sodium trimetaphosphate solution is 30%-60%, and the added mass percentage of the sodium trimetaphosphate is 0.01-0.1%;
[0019] The cross-linking reaction time of glutinous rice flour and sodium trimetaphosphate solution is 1-10 hours, and the cross-linking temperature is 25-60° C.; the power of the ultrasonic reaction is 150W, the ultrasonic temperature is 20° C., and the ultrasonic time is 10 minutes.
[0020] Preferably, the method for preparing glutinous rice dough by using the cross-linked glutinous rice starch in step 5 is: uniformly mix the cross-linked glutinous rice starch with water, divide it into glutinous rice pieces of uniform size, put it into boiling water until the glutinous rice pieces are suspended on the water surface, and obtain glutinous rice dough.
[0021] Preferably, in step 6, the red bean paste is evenly mixed with 10-20 grams of glutinous rice flour to make the Tang fruit peel.
[0022] The present invention provides a method for making Tang fruit peel with a low glycemic index, which comprises first soaking miscellaneous beans in a calcium chloride solution, then peeling the soaked miscellaneous beans, placing them in a steam generator, and blasting them with oxalic acid steam. After the blasting miscellaneous beans are blanched, steamed under high pressure, broken, washed, filtered, etc., they are mixed with oligomaltose syrup to obtain bean paste. The glutinous rice flour dough is prepared by an ultrasonic-assisted chemical method, and the bean paste and the glutinous rice flour dough are mixed to make Tang fruit peel, which has the advantages of delicate taste, rich nutrition, good ductility, etc., and especially has the function of slowly raising blood sugar, which expands the application scope of miscellaneous beans, increases the added value of miscellaneous beans, and promotes the high-quality development of the miscellaneous bean industry. BRIEF DESCRIPTION OF THE DRAWINGS
[0023] The present invention is further described in detail below in conjunction with the accompanying drawings and embodiments:
[0024] Figure 1 This is a comparison chart of the hydrolysis rate of Tangzi peel starch prepared in the embodiment of the present invention and the comparative example. DETAILED DESCRIPTION
[0025] The technical solution of the present invention is further described in detail below.
[0026] In order to solve the problems existing in the prior art, such as Figure 1 As shown, the present invention provides a method for preparing Tangzi peel with a low glycemic index, comprising:
[0027] Step 1: Count by weight to obtain: 300-500 parts of miscellaneous beans, 50-100 parts of isomaltooligosaccharide syrup, and 20-50 parts of glutinous rice flour; the miscellaneous beans are one of black beans, mung beans, red beans, peas, and kidney beans; miscellaneous beans usually refer to other small edible beans except soybeans, also known as "small miscellaneous beans". Small miscellaneous beans mainly include mung beans, chickpeas, peas, cowpeas, broad beans, kidney beans, lentils and other edible beans. Miscellaneous beans are rich in resources and have a long history of planting, with planting areas all over the country. Miscellaneous beans are the main source of protein, starch and dietary fiber, rich in vitamins and minerals, and have the functional characteristics of low glycemic index and physiologically active substances that regulate the body. They are favored by consumers because of their comprehensive nutrition and special functional characteristics, which are beneficial to the health of the body.
[0028] Step 2: using the miscellaneous beans as raw materials to prepare wet bean paste; the method for preparing the wet bean paste comprises: soaking the miscellaneous beans in a calcium chloride solution, peeling the beans after soaking to obtain bean cores; treating the bean cores with steam jet and oxalic acid; and finally blanching, high-pressure steaming, wall breaking, washing and filtering the treated bean cores to obtain the wet bean paste.
[0029] The soaking conditions of the calcium chloride solution are as follows: accurately weigh 300-500 portions of miscellaneous beans, soak them in 0.1%-3% calcium chloride solution, the soaking temperature is 20-60° C., and the soaking time is 5-25 minutes.
[0030] The steam explosion conditions are as follows: placing the bean core soaked in calcium chloride in a steam generator, adding oxalic acid solution, the concentration of the oxalic acid solution is 2-10 mmol / L, the explosion pressure is 1.0-3.0 MPa, and the pressure maintenance time is 20-210 s.
[0031] Bean core processing conditions: blanching time 10-30min, high pressure cooking time 10-50min, passing through 80-200 mesh sieve.
[0032] Step 3: mixing the wet bean paste with the isomaltooligosaccharide syrup, and frying at low temperature to obtain the bean paste;
[0033] The low-temperature stir-frying method includes: stir-frying temperature 40-80℃, and stir-frying time 10-40min.
[0034] Step 4: using the glutinous rice flour as a raw material to prepare glutinous rice cross-linked starch; specifically, mixing glutinous rice flour with sodium trimetaphosphate, using water as a solvent to prepare a glutinous rice flour solution, and after ultrasonic reaction, drying, crushing and other steps to obtain glutinous rice cross-linked starch;
[0035] The conditions for preparing the cross-linked glutinous rice starch are: a material-liquid ratio of 30%-60%, an addition amount of sodium trimetaphosphate of 0.01-0.1%, a cross-linking temperature of 25-60 DEG C, and a cross-linking time of 1-10h.
[0036] The ultrasonic conditions are as follows: ultrasonic power 150-600W, ultrasonic temperature 20-50°C, ultrasonic time 10-45min, and after drying, the product is sieved through a 80-120 mesh screen.
[0037] Step 5: preparing a glutinous rice dough by using the cross-linked glutinous rice starch; specifically, uniformly mixing the cross-linked glutinous rice starch with water, dividing the mixture into glutinous rice pieces of uniform size, and boiling the mixture until the glutinous rice pieces are suspended on the water surface to obtain a glutinous rice dough;
[0038] Step 6: Evenly mix the red bean paste obtained in step 3 with the glutinous rice flour dough to obtain Tangzi fruit peel with a low glycemic index, wherein the added amount of the glutinous rice flour dough is 10-20 grams.
[0039] The invention utilizes calcium chloride solution immersion and oxalic acid steam explosion technology to process miscellaneous beans. Firstly, calcium ions in calcium chloride can form chelates with hydroxyl groups of miscellaneous bean starch. Such chelation is conducive to the formation of large particles such as starchy calcium and starch-lipid / protein-calcium complexes. Moreover, calcium ions can strengthen the middle layer of miscellaneous bean cell walls by forming insoluble salt bridges with free carboxyl groups in pectin molecules. Such strengthening effect reduces the damage to miscellaneous bean starch during processing. Secondly, oxalic acid can inhibit the activity of miscellaneous bean cell wall degrading enzymes and reduce the degradation of cell wall components. dissolution, which plays a role in protecting the wall and reducing the dissolution of starch; thirdly, ultrasound-assisted sodium trimetaphosphate is used to treat glutinous rice flour. The thickening and gelling properties of sodium trimetaphosphate can increase the viscosity of the glutinous rice dough, reduce the use of glutinous rice flour, and reduce the total starch content; fourthly, sodium trimetaphosphate is used to cross-link in a glutinous rice starch composite system, which can inhibit or reduce the hydrolysis of starch glycosidic bonds by enzymes, thereby reducing the glycemic index of Tangguozi; fifthly, ultrasound can promote the cross-linking of sodium trimetaphosphate and glutinous rice starch, thereby significantly reducing the glycemic index of the product.
[0040] The present invention is further explained below in conjunction with specific embodiments, but the present invention is not limited thereto.
[0041] Embodiment 1:
[0042] A method for preparing Tangzi fruit peel with a low glycemic index comprises the following steps:
[0043] 1) According to the weight parts, 300 parts of black beans, 50 parts of isomaltooligosaccharide syrup, 20 parts of glutinous rice flour and 75 parts of water;
[0044] 2) accurately weighing 300 portions of black beans, soaking them in a 0.1% calcium chloride solution at a soaking temperature of 20° C. for 25 min, and separating the bean cores and bean skins of the soaked black beans to obtain black bean cores;
[0045] 3) placing the black bean core from step 2) in a steam generator, adding 2 mmol / L oxalic acid solution, and performing steam explosion treatment at a pressure of 1.0 MPa for 210 s.
[0046] 4) blanching the black bean cores from step 3) for 10 min, high pressure steaming for 10 min, breaking the bean wall, washing with clean water twice, and passing through an 80-mesh sieve to obtain wet black bean paste;
[0047] 5) Accurately weigh 200 parts of wet black bean paste and 50 parts of isomaltooligosaccharide syrup, mix and stir-fry at a temperature of 40° C. for 10 min to obtain black bean paste;
[0048] 6) accurately weighing 20 parts of glutinous rice flour and 67 parts of water to prepare a glutinous rice flour solution with a solid-liquid ratio of 30%, and then adding 0.01% sodium trimetaphosphate for cross-linking at a temperature of 25° C. for 1 h;
[0049] 7) subjecting the glutinous rice flour solution of step 6) to ultrasonic treatment, with an ultrasonic power of 150 W, an ultrasonic temperature of 20° C., and an ultrasonic time of 10 min, placing the ultrasonicated glutinous rice flour solution in an oven for drying, with a drying temperature of 40° C. and a drying time of 24 h, and then grinding and passing through an 80-mesh sieve to obtain glutinous rice cross-linked starch;
[0050] 8) Accurately weigh 10 parts of glutinous rice cross-linked starch and 8 parts of water, mix them, divide them into glutinous rice pieces of uniform size, put them into boiling water until the glutinous rice pieces are suspended on the water surface, and obtain glutinous rice dough;
[0051] 9) The black bean paste obtained in step 5) and 10 g of the glutinous rice dough obtained in step 8) are mixed evenly to form a Tang fruit peel.
[0052] Embodiment 2:
[0053] A method for preparing Tangzi fruit peel with a low glycemic index comprises the following steps:
[0054] 1) According to the weight parts, 400 parts of mung beans, 75 parts of isomaltooligosaccharide syrup, 35 parts of glutinous rice flour and 78 parts of water;
[0055] 2) accurately weighing 400 portions of mung beans, soaking them in a 1.5% calcium chloride solution at a soaking temperature of 40° C. for 15 min, and separating the mung bean cores and bean skins after the soaking to obtain mung bean cores;
[0056] 3) placing the mung bean core obtained in step 2) in a steam generator, adding 6 mmol / L oxalic acid solution, and performing steam explosion treatment at a pressure of 2.0 MPa for 115 s.
[0057] 4) blanching the mung bean cores from step 3) for 20 min, high pressure steaming for 30 min, breaking the wall, washing with clean water twice, and passing through an 80-mesh sieve to obtain wet mung bean paste;
[0058] 5) Accurately weigh 300 parts of wet mung bean paste and 75 parts of isomaltooligosaccharide syrup, mix and stir-fry at 60° C. for 25 min to obtain mung bean paste;
[0059] 6) accurately weighing 35 parts of glutinous rice flour and 78 parts of water to prepare a glutinous rice flour solution with a solid-liquid ratio of 45%, and then adding 0.05% sodium trimetaphosphate for cross-linking at a cross-linking temperature of 45° C. for 6 hours;
[0060] 7) subjecting the glutinous rice flour solution of step 6) to ultrasonic treatment, with an ultrasonic power of 350 W, an ultrasonic temperature of 35° C., and an ultrasonic time of 30 min, placing the ultrasonicated glutinous rice flour solution in an oven for drying, with a drying temperature of 48° C. and a drying time of 36 h, and then grinding and passing through a 100-mesh sieve to obtain glutinous rice cross-linked starch;
[0061] 8) Accurately weigh 25 parts of glutinous rice cross-linked starch and 20 parts of water, mix them, divide them into glutinous rice pieces of uniform size, put them into boiling water until the glutinous rice pieces are suspended on the water surface, and obtain glutinous rice dough;
[0062] 9) The mung bean paste obtained in step 5) and 15 g of the glutinous rice dough obtained in step 8) are mixed evenly to form a Tang fruit peel.
[0063] Embodiment 3:
[0064] A method for preparing Tangzi fruit peel with a low glycemic index:
[0065] 1) According to the weight parts, 500 parts of peas, 100 parts of isomaltooligosaccharide syrup, 50 parts of glutinous rice flour and 115 parts of water;
[0066] 2) accurately weighing 500 portions of peas, soaking them in a 3% calcium chloride solution at a soaking temperature of 60° C. for 25 min, and separating the bean cores and bean skins of the soaked peas to obtain pea cores;
[0067] 3) placing the pea cores from step 2) in a steam generator, adding 10 mmol / L oxalic acid solution, and performing steam explosion treatment at a pressure of 3.0 MPa for 210 s.
[0068] 4) blanching the pea cores from step 3) for 30 minutes, high pressure steaming for 50 minutes, breaking the pea cores, washing them twice with clean water, and passing them through a 200-mesh sieve to obtain wet pea paste;
[0069] 5) accurately weighing 300 parts of wet pea paste and 75 parts of isomaltooligosaccharide syrup, mixing and stir-frying at a temperature of 80° C. for 40 min to obtain pea paste;
[0070] 6) accurately weighing 50 parts of glutinous rice flour and 83 parts of water to prepare a glutinous rice flour solution with a solid-liquid ratio of 60%, and then adding 0.1% sodium trimetaphosphate for cross-linking at a cross-linking temperature of 60° C. for 10 h;
[0071] 7) subjecting the glutinous rice flour solution of step 6) to ultrasonic treatment, with an ultrasonic power of 600 W, an ultrasonic temperature of 50° C., and an ultrasonic time of 45 min, placing the ultrasonicated glutinous rice flour solution in an oven for drying, with a drying temperature of 48° C. and a drying time of 36 h, and then grinding and passing through a 120-mesh sieve to obtain glutinous rice cross-linked starch;
[0072] 8) Accurately weigh 40 parts of glutinous rice cross-linked starch and 32 parts of water, mix them, divide them into glutinous rice pieces of uniform size, put them into boiling water until the glutinous rice pieces are suspended on the water surface, and obtain glutinous rice dough;
[0073] 9) The pea paste obtained in step 5) and 20 g of the glutinous rice flour dough obtained in step 8) are mixed evenly to form Tangzi fruit peels.
[0074] Comparative Example 1:
[0075] The method for making white kidney bean tangzi peel comprises the following steps:
[0076] 1) According to the weight parts, 500 parts of white kidney beans, 60 parts of white sugar, 60 parts of glutinous rice flour, and 45 parts of water;
[0077] 2) accurately weighing 500 portions of white kidney beans, soaking them in 5 L of water for 8 h, and separating the bean cores and bean skins of the soaked white kidney beans to obtain white kidney bean cores;
[0078] 3) blanching the white kidney beans from step 2) for 25 minutes, high pressure steaming for 45 minutes, breaking the bean wall, washing with clean water for 4 times, and passing through a 200-mesh sieve to obtain wet white kidney bean paste;
[0079] 4) accurately weighing 400 parts of white kidney bean paste and 60 parts of white granulated sugar, mixing and stir-frying at a temperature of 80° C. for 30 min to obtain white kidney bean paste;
[0080] 5) Accurately weigh 60 parts of glutinous rice flour and 45 parts of water, mix them, divide them into glutinous rice dough pieces of uniform size, put them into boiling water until the glutinous rice dough pieces are suspended on the water surface, and obtain glutinous rice dough;
[0081] 8) The white kidney bean paste obtained in step 4) and 50 portions of glutinous rice dough obtained in step 5) are mixed evenly to form white kidney bean Tangguo peel.
[0082] Comparative Example 2:
[0083] The method for making white kidney bean tangzi peel comprises the following steps:
[0084] 1) According to the weight parts, 500 parts of white kidney beans, 80 parts of erythritol, 60 parts of glutinous rice flour, and 45 parts of water;
[0085] 2) accurately weighing 500 portions of white kidney beans, soaking them in 5 L of water for 8 h, and separating the bean cores and bean skins of the soaked white kidney beans to obtain white kidney bean cores;
[0086] 3) blanching the white kidney beans from step 2) for 25 minutes, high pressure steaming for 45 minutes, breaking the bean wall, washing with clean water for 4 times, and passing through a 200-mesh sieve to obtain wet white kidney bean paste;
[0087] 4) accurately weighing 400 parts of white kidney bean paste and 80 parts of erythritol, mixing and stir-frying at a temperature of 80° C. for 30 min to obtain white kidney bean paste;
[0088] 5) Accurately weigh 60 parts of glutinous rice flour and 45 parts of water, mix them, divide them into glutinous rice dough pieces of uniform size, put them into boiling water until the glutinous rice dough pieces are suspended on the water surface, and obtain glutinous rice dough;
[0089] 8) The white kidney bean paste obtained in step 4) and 50 portions of glutinous rice dough obtained in step 5) are mixed evenly to form white kidney bean Tangguo peel.
[0090] In actual production, by comparing the Tang fruit peels obtained in Examples 1-3 with the Tang fruit peels obtained in Control Examples 1-2, it can be seen that the Tang fruit peels in the Examples have moderate viscosity, uniform color, good ductility, and are not easy to stick to the hands and crack during the shaping process; in terms of taste and mouthfeel, they have the aroma of miscellaneous beans, delicate taste, and no peculiar smell. At the same time, through in vitro digestion experiments, it was found that the Tang fruit peels obtained in Examples 1-3 have the function of slowly raising blood sugar. Figure 1 It can be seen that compared with control examples 1-2, the starch hydrolysis rate of embodiments 1-3 is significantly reduced, indicating that replacing white kidney beans with other small beans and combining the Tangzi fruit peel prepared by this method has the function of slowly raising blood sugar.
[0091] The embodiments of the present invention are described in detail above with reference to the accompanying drawings, but the present invention is not limited to the above embodiments, and various changes can be made within the knowledge scope of ordinary technicians in this field without departing from the purpose of the present invention.
Claims
1. A method for preparing Tangzi peel with a low glycemic index, characterized in that: include: Step 1: Count by weight to obtain: 300-500 parts of miscellaneous beans, 50-100 parts of isomaltooligosaccharide syrup, and 20-50 parts of glutinous rice flour; Step 2: using the miscellaneous beans as raw materials to prepare wet bean paste; The method for preparing wet bean paste comprises: soaking miscellaneous beans in a calcium chloride solution, peeling the beans after soaking to obtain bean cores; treating the bean cores with steam jet and oxalic acid; and finally blanching, high-pressure steaming, wall breaking, washing and filtering the treated bean cores to obtain wet bean paste. Step 3: mixing the wet bean paste with the isomaltooligosaccharide syrup, and frying at low temperature to obtain the bean paste; Step 4: using the glutinous rice flour as a raw material, preparing glutinous rice cross-linked starch; Step 5: preparing glutinous rice dough by using the cross-linked glutinous rice starch; Step 6: Evenly mix the red bean paste obtained in step 3 with the glutinous rice dough to obtain Tangzi peel with a low glycemic index.
2. The method for making Tang fruit peel with a low glycemic index according to claim 1, characterized in that: The miscellaneous beans described in step 1 are one of black beans, mung beans, red beans, peas, and kidney beans.
3. The method for making Tang fruit peel with a low glycemic index according to claim 1, characterized in that: The mass percentage of the calcium chloride solution in step 2 is 0.1%-3%, the soaking time for the beans is 5-25min, and the soaking temperature is 20-60°C; The method of treating bean core by using steam injection and oxalic acid is as follows: placing the bean core in a steam generator, adding oxalic acid solution, the concentration of the oxalic acid solution is 2-10 mmol / L, the bursting pressure is 1.0-3.0 MPa, and the pressure maintenance time is 20-210 seconds; The blanching time is 10-30 minutes, the high pressure cooking time is 10-50 minutes, and the product is sieved through a 80-200 mesh screen.
4. The method for making Tang fruit peel with a low glycemic index according to claim 1, characterized in that: The low-temperature stir-frying in step 3 is performed at a temperature of 40-80° C. and for a time of 10-40 minutes.
5. The method for making Tang fruit peel with a low glycemic index according to claim 1, characterized in that: In step 4, the method for preparing glutinous rice cross-linked starch using the glutinous rice flour as raw material is as follows: glutinous rice flour is mixed with sodium trimetaphosphate, deionized water is used as a solvent, a glutinous rice flour solution is prepared, and after ultrasonic reaction, the glutinous rice cross-linked starch is obtained by drying and crushing.
6. The method for making Tang fruit peel with a low glycemic index according to claim 5, characterized in that: The material-liquid ratio of the glutinous rice flour to the sodium trimetaphosphate solution is 30%-60%, and the added mass percentage of the sodium trimetaphosphate is 0.01-0.1%; The cross-linking reaction time of glutinous rice flour and sodium trimetaphosphate solution is 1-10 hours, and the cross-linking temperature is 25-60° C.; the power of the ultrasonic reaction is 150W, the ultrasonic temperature is 20° C., and the ultrasonic time is 10 minutes.
7. The method for making Tangzi peel with a low glycemic index according to claim 1, characterized in that: The method for preparing glutinous rice dough by using the cross-linked glutinous rice starch in step 5 is: uniformly mix the cross-linked glutinous rice starch with water, divide the mixture into glutinous rice pieces of uniform size, put them into boiling water until the glutinous rice pieces are suspended on the water surface, and obtain glutinous rice dough.
8. The method for making Tangzi peel with a low glycemic index according to claim 1, characterized in that: In step 6, mix the red bean paste with 10-20 grams of glutinous rice flour to make the Tang fruit peel.