Premixed flour of low glycemic index food as well as preparation method and application of premixed flour

Abstract

The invention relates to the technical field of food processing, in particular to premixed flour of low-glycemic-index food as well as a preparation method and application of the premixed flour. The premixed flour provided by the invention comprises the following components in parts by mass: 15-30 parts of a protein-polyphenol-dietary fiber compound, and 70-85 parts of edible starch. The premixed flour provided by the invention can be used for preparing food with low glycemic index, and the sensory evaluation of the product is good. The premixed flour provided by the invention is applied to the production of the low-glycemic-index food, so that the food processing technology is simplified, the product quality is stabilized, and the industrial and standardized production of the low-glycemic-index food is promoted.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a premixed powder of a low glycemic index food and a preparation method and application thereof. Background Art

[0002] The latest data from the International Diabetes Federation shows that in 2021, the number of people aged 20-79 with diabetes worldwide is about 536.6 million. Globally, one in 10 adults suffers from diabetes. If no intervention is taken, the number of people with diabetes worldwide will rise to 783.2 million in 2045. For diabetic patients, in addition to conventional drug treatment, daily diet is also the key to controlling abnormal blood sugar fluctuations. Therefore, it is urgent to develop foods with a low glycemic index suitable for diabetic patients.

[0003] The existing technology mainly focuses on the preparation of low glycemic index foods. For example, the Chinese patent application number CN201510893185.8 discloses a low glycemic index steamed bread and its preparation method, which mentions that the raw materials required for the preparation of low glycemic index steamed bread include kudzu root, hawthorn, broad bean, celery, bitter melon, lily powder, konjac powder, baking soda, buckwheat, oats, whole wheat flour, asparagus, pigeon eggs and royal jelly; the Chinese patent application number CN202311331954.6 discloses a pumpkin steamed bread with reduced glycemic index and its preparation method, which mentions that modified bean dregs, pumpkin powder, cyperus powder, buckwheat powder, tremella powder, inulin, oligoxylose, etc. can reduce the glycemic index of steamed bread. The above patents add many types of raw materials (>4), and the product preparation process is complicated, and the product quality is prone to deterioration.

[0004] In view of this, the present invention is proposed. Summary of the invention

[0005] In order to solve the above technical problems, the present invention provides a premixed powder of low glycemic index food and a preparation method and application thereof.

[0006] Specifically, the technical solution of the present invention is as follows: In a first aspect, the present invention provides a premixed powder for a low glycemic index food, which comprises, by weight, 15 to 30 parts of a protein-polyphenol-dietary fiber complex and 70 to 85 parts of edible starch; the protein-polyphenol-dietary fiber complex is prepared by treating raw materials including protein, polyphenols and dietary fiber with a high hydrostatic pressure of 100 to 500 MPa for 10 to 60 minutes; wherein the mass ratio of protein, polyphenols and dietary fiber is 1 to 10:1 to 5:1 to 10; the edible starch is selected from at least one of wheat flour, rice flour, whole wheat flour and miscellaneous grain flour.

[0007] The premixed powder provided by the present invention uses high hydrostatic pressure to pretreat a mixed solution of protein, polyphenols, and dietary fiber. The protein contained in the obtained complex can form a physical barrier by covering the surface of starch particles, hindering the contact between starch and amylase; it can also interact with starch to form a starch-protein complex, increase the relative crystallinity and short-range molecular order of starch, and prevent the destruction of starch structure by increasing the number of hydrogen bonds. Polyphenols can inhibit the action of amylase on starch through non-covalent interactions such as hydrophobic interaction, hydrogen bond interaction, electrostatic interaction, and ionic interaction between starch molecules, reduce the content of fast-digestible starch in starch, and increase the content of slow-digestible starch and resistant starch; it can also compete with starch molecules for active sites or bind to other sites of amylase to inhibit the catalytic efficiency of amylase. Dietary fiber can interact with starch and amylase through non-covalent bonds, enhance the crossover and overlap between starch molecular chains, and lead to an increase in starch crystallinity. At the same time, by inhibiting the leaching of amylose, a physical barrier for the contact between starch and starch hydrolyzing enzyme is formed, increasing the steric hindrance of starch molecules entering the active sites of starch decomposing enzymes, thereby reducing the digestion of starch by amylase. At the same time, during the digestion process, protein, polyphenols and dietary fiber have a synergistic effect. Compared with the use of protein, polyphenols and dietary fiber alone, the complex obtained by the present invention plays a more significant role in reducing the digestion rate of starch.

[0008] The premixed powder suitable for low glycemic index foods provided by the present invention is helpful to simplify the processing technology of low glycemic index foods, stabilize product quality, and promote the industrialization and standardized production of low glycemic index foods.

[0009] In the present invention, preferably, the protein, polyphenols and dietary fiber are treated with high hydrostatic pressure in a solution environment with a pH of 5-10.

[0010] Preferably, the protein is selected from at least one of soy protein isolate, whey protein, egg white protein, chickpea protein, pea protein, sweet potato protein, potato protein, highland barley protein, rice protein and zein.

[0011] Preferably, the polyphenols are selected from at least one of ferulic acid, proanthocyanidins, gallic acid, catechins, tea polyphenols, chlorogenic acid, quercetin, caffeic acid, curcumin, and sweet potato stem and leaf polyphenols.

[0012] Preferably, the dietary fiber is selected from at least one of soybean dietary fiber, brown rice dietary fiber, buckwheat dietary fiber, citrus dietary fiber, sugarcane dietary fiber, cocoa dietary fiber, wheat dietary fiber, sweet potato dietary fiber and potato dietary fiber.

[0013] Preferably, the mass ratio of protein, polyphenols and dietary fiber is 2-5:1-2:2-5.

[0014] In a second aspect, the present invention provides a method for preparing the premixed powder, comprising the following steps: placing protein, polyphenols, and dietary fiber in a solution environment with a pH of 5 to 10, and subjecting the solution to a high hydrostatic pressure of 100 to 500 MPa for 10 to 60 minutes.

[0015] The high hydrostatic pressure treatment of the present invention can provide instantaneous and uniform pressure at every point of the mixed solution of protein, polyphenols and dietary fiber, and once the set point is reached, the high pressure state can be maintained without more energy input, thereby achieving the purpose of component recombination in a relatively short time. That is, the high hydrostatic pressure treatment can further promote the interaction between protein, polyphenols and dietary fiber, so that the hydrogen bonding force between the three is enhanced, the bonding degree is tighter, and the stability is higher.

[0016] Preferably, the pH value is 6-9.

[0017] Preferably, the high hydrostatic pressure is 300-500 MPa.

[0018] Preferably, the high hydrostatic pressure treatment time is 30 to 50 minutes.

[0019] In the present invention, preferably, the preparation method further comprises: compounding the protein-polyphenol-dietary fiber complex with edible starch.

[0020] The compounding ratio of the protein-polyphenol-dietary fiber complex and edible starch is 15-30:70-85 in parts by mass.

[0021] More preferably, the compounding ratio of the protein-polyphenol-dietary fiber complex to the edible starch is 25-30:70-75 in parts by mass.

[0022] In a third aspect, the present invention further provides the use of the premixed powder, or the premixed powder prepared by the preparation method, in the preparation of low glycemic index foods suitable for diabetic patients.

[0023] The present invention adds a protein-polyphenol-dietary fiber complex to wheat flour, rice flour, whole wheat flour, and grain flour. The complex can form a physical barrier to starch molecules, slow down the digestion rate of starch, and thus reduce the glycemic index of the food. In addition, the larger molecules of the complex combine with gluten protein during the dough mixing process, which can strengthen and stabilize the gluten network of the fermented food and prevent the mechanical breakage of the chemical bonds between the polypeptide chains, thereby reducing the hardness of the fermented food and increasing the specific volume, thereby improving the quality of the fermented food.

[0024] In a fourth aspect, the present invention provides a low glycemic index food, the raw materials for preparing the food include the premixed powder, or the premixed powder prepared by the preparation method.

[0025] The low glycemic index food prepared by further processing the premixed powder of the present invention has the advantages of small hardness, good elasticity and uniform pore structure, and the processing method is simple and the product stability is high. It is of great significance to increase the types of staple foods suitable for diabetic patients, promote the upgrading of traditional staple foods and promote the per capita health level.

[0026] Beneficial Effects

[0027] The present invention provides a premixed powder for low glycemic index food, and a preparation method and application thereof. The premixed powder provided by the present invention comprises 15 to 30 parts of a protein-polyphenol-dietary fiber complex, and also comprises 70 to 85 parts of edible starch, in parts by mass. The premixed powder provided by the present invention can be used for the preparation of low glycemic index food, and the product has good sensory evaluation. Applying the premixed powder provided by the present invention to the production of low glycemic index food helps to simplify food processing technology, stabilize product quality, and further helps to promote the industrialization and standardized production of low glycemic index food. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the drawings required for use in the embodiments or the description of the prior art will be described below.

[0029] Figure 1 It is a process flow chart of the present invention. DETAILED DESCRIPTION

[0030] The present invention provides a premixed powder suitable for low glycemic index foods, and a preparation method and application thereof. Specifically, the present invention uses high hydrostatic pressure equipment to pretreat a mixed solution of protein, polyphenols, and dietary fiber, and obtains a protein-polyphenol-dietary fiber ternary complex through centrifugation, precipitation dialysis, and drying, and then the protein-polyphenol-dietary fiber ternary complex is compounded with wheat flour, rice flour, whole wheat flour, or miscellaneous grain flour, etc., and packaged to obtain a premixed powder product.

[0031] In the method provided by the present invention, the protein may optionally include at least one of soy protein isolate, whey protein, egg white protein, chickpea protein, pea protein, sweet potato protein, potato protein, highland barley protein, rice protein and zein.

[0032] In the method provided by the present invention, the polyphenols may optionally include at least one of ferulic acid, proanthocyanidins, gallic acid, catechins, tea polyphenols, chlorogenic acid, quercetin, caffeic acid, curcumin, and sweet potato stem and leaf polyphenols.

[0033] In the method provided by the present invention, the dietary fiber may optionally include at least one of soybean dietary fiber, brown rice dietary fiber, buckwheat dietary fiber, citrus dietary fiber, sugarcane dietary fiber, cocoa dietary fiber, wheat dietary fiber, sweet potato dietary fiber and potato dietary fiber.

[0034] In the method provided by the present invention, the ratio of protein, polyphenols and dietary fiber is (1-10): (1-5): (1-10), calculated by mass ratio.

[0035] In the method provided by the present invention, the protein, polyphenols and dietary fiber need to be treated in a solution environment with a pH of 5 to 10 for 10 to 60 minutes using a high hydrostatic pressure device at a high hydrostatic pressure of 100 to 500 MPa before use.

[0036] In the method provided by the present invention, the compounding ratio of the ternary complex to wheat flour or rice flour or whole wheat flour or miscellaneous grain flour is (15-30): (70-85), calculated by mass ratio.

[0037] More specifically, the method provided by the present invention comprises the following steps: dissolving protein in a phosphate buffer solution, dissolving polyphenols and dietary fiber in distilled water, mixing the above solutions, adjusting the pH value of the solution with food-grade hydrochloric acid or sodium hydroxide, pouring the solution into a high hydrostatic pressure bag for vacuum packaging, placing the solution in a high hydrostatic pressure device for treatment, centrifuging, precipitating, dialyzing and drying to obtain a protein-polyphenol-dietary fiber ternary complex; compounding and packaging the protein-polyphenol-dietary fiber ternary complex with wheat flour, rice flour, whole wheat flour or miscellaneous grain flour to obtain a premixed powder product.

[0038] More specifically, the method steps provided by the present invention are as follows: (1) Dissolve 1–10 parts of protein in phosphate buffer (10 mmol / L, pH 7.0), 1–5 parts of polyphenols, and 1–10 parts of dietary fiber in distilled water, respectively, and stir thoroughly.

[0039] (2) After the three solutions are thoroughly mixed, use 0.1 mol / L sodium hydroxide solution or 0.1 mol / L hydrochloric acid solution to adjust the mixed solution to pH 5-10.

[0040] (3) Pour the mixed liquid into a high hydrostatic pressure bag and vacuum pack it, then place it in a high hydrostatic pressure device and treat it at a high hydrostatic pressure of 100-500 MPa for 10-60 minutes.

[0041] (4) The solution treated with high hydrostatic pressure is centrifuged, and the precipitate is collected, dialyzed, and dried to obtain a protein-polyphenol-dietary fiber complex.

[0042] (5) Compounding the composite with wheat flour or rice flour or whole wheat flour or miscellaneous grain flour in a ratio of (15-30):(70-85) by mass; and packaging to obtain a premixed powder product.

[0043] As a preferred embodiment of the present invention, the present invention provides a premix powder suitable for low glycemic index food and a preparation method thereof, the steps are as follows: (1) Dissolve 5 parts of soy protein isolate in 50 parts of phosphate buffer (10 mmol / L, pH 7.0), 1 part of gallic acid in 10 parts of distilled water, and 5 parts of soy dietary fiber in 50 parts of distilled water, and stir thoroughly.

[0044] (2) After the three solutions are thoroughly mixed, the mixed solution is adjusted to pH 9 using 0.1 mol / L sodium hydroxide solution.

[0045] (3) The mixed solution is poured into a high hydrostatic pressure bag and vacuum-packed, and then placed in a high hydrostatic pressure device and treated at a high hydrostatic pressure of 300 MPa for 50 minutes.

[0046] (4) The solution treated with high hydrostatic pressure is centrifuged, and the precipitate is collected, dialyzed, and dried to obtain a soy protein isolate-gallic acid-soy dietary fiber complex.

[0047] (5) Compounding the soy protein isolate-gallic acid-soy dietary fiber complex with whole wheat flour in a compounding ratio of 25:75, calculated by mass ratio; and packaging to obtain a premixed powder product.

[0048] The present invention does not particularly limit the sources of the above-mentioned raw materials, and any conventional commercial products in the field can be used.

[0049] The technical solutions provided by the present invention are described in detail below in conjunction with the examples, but they should not be understood as limiting the scope of protection of the present invention. Unless otherwise specified, the experimental methods used in the examples are conventional methods; the materials and reagents used can be obtained from commercial sources.

[0050] Example 1

[0051] This embodiment provides a premix powder suitable for low glycemic index food and a preparation method thereof, which is prepared according to the following steps: (1) Dissolve 5 parts of soy protein isolate in 50 parts of phosphate buffer (10 mmol / L, pH 7.0), 1 part of gallic acid in 10 parts of distilled water, and 5 parts of soy dietary fiber in 50 parts of distilled water, and stir thoroughly; (2) After the three solutions are fully mixed, the pH of the mixture is adjusted to 9 using 0.1 mol / L sodium hydroxide solution; (3) Pour the mixed solution into a high hydrostatic pressure bag and vacuum pack it, then place it in a high hydrostatic pressure device and treat it at a high hydrostatic pressure of 300 MPa for 50 minutes; (4) centrifuging the solution after high hydrostatic pressure treatment, collecting the precipitate, dialyzing it, and drying it to obtain a ternary complex of soy protein isolate-gallic acid-soy dietary fiber; (5) Compounding the soy protein isolate-gallic acid-soy dietary fiber complex with whole wheat flour in a compounding ratio of 25:75, calculated by mass ratio; and packaging to obtain a premixed powder product.

[0052] Example 2

[0053] This embodiment provides a premix powder suitable for low glycemic index food and a preparation method thereof, which is prepared according to the following steps: (1) Dissolve 5 parts of soy protein isolate in 50 parts of phosphate buffer (10 mmol / L, pH 7.0), 1 part of gallic acid in 10 parts of distilled water, and 5 parts of soy dietary fiber in 50 parts of distilled water, and stir thoroughly; (2) After the three solutions are fully mixed, the mixed solution is adjusted to pH 7 using 0.1 mol / L sodium hydroxide solution; (3) Pour the mixed solution into a high hydrostatic pressure bag and vacuum pack it, then place it in a high hydrostatic pressure device and treat it at a high hydrostatic pressure of 400 MPa for 40 minutes; (4) centrifuging the solution after high hydrostatic pressure treatment, collecting the precipitate, dialyzing it, and drying it to obtain a ternary complex of soy protein isolate-gallic acid-soy dietary fiber; (5) Compounding the soy protein isolate-gallic acid-soy dietary fiber complex with whole wheat flour in a compounding ratio of 25:75, calculated by mass ratio; and packaging to obtain a premixed powder product.

[0054] Example 3

[0055] This embodiment provides a premix powder suitable for low glycemic index food and a preparation method thereof, which is prepared according to the following steps: (1) Dissolve 5 parts of soy protein isolate in 50 parts of phosphate buffer (10 mmol / L, pH 7.0), 1 part of gallic acid and 1 part of soy dietary fiber in 10 parts of distilled water respectively, and stir thoroughly; (2) After the three solutions are fully mixed, the pH of the mixture is adjusted to 9 using 0.1 mol / L sodium hydroxide solution; (3) Pour the mixed solution into a high hydrostatic pressure bag and vacuum pack it, then place it in a high hydrostatic pressure device and treat it at a high hydrostatic pressure of 500 MPa for 30 minutes; (4) centrifuging the solution after high hydrostatic pressure treatment, collecting the precipitate, dialyzing it, and drying it to obtain a ternary complex of soy protein isolate-gallic acid-soy dietary fiber; (5) Compounding the soy protein isolate-gallic acid-soy dietary fiber complex with whole wheat flour in a compounding ratio of 30:70, calculated by mass ratio; and packaging to obtain a premixed powder product.

[0056] Example 4

[0057] This embodiment provides a premix powder suitable for low glycemic index food and a preparation method thereof, which is prepared according to the following steps: (1) Dissolve 5 parts of soy protein isolate in 50 parts of phosphate buffer (10 mmol / L, pH 7.0), 1 part of gallic acid and 1 part of soy dietary fiber in 10 parts of distilled water respectively, and stir thoroughly; (2) After the three solutions are fully mixed, the pH of the mixture is adjusted to 9 using 0.1 mol / L sodium hydroxide solution; (3) Pour the mixed solution into a high hydrostatic pressure bag and vacuum pack it, then place it in a high hydrostatic pressure device and treat it at a high hydrostatic pressure of 300 MPa for 30 minutes; (4) centrifuging the solution after high hydrostatic pressure treatment, collecting the precipitate, dialyzing it, and drying it to obtain a ternary complex of soy protein isolate-gallic acid-soy dietary fiber; (5) Compounding the soy protein isolate-gallic acid-soy dietary fiber complex with whole wheat flour in a compounding ratio of 20:80, calculated by mass ratio; and packaging to obtain a premixed powder product.

[0058] Comparative Example 1

[0059] The difference between this comparative example and Example 1 is that: high hydrostatic pressure equipment is not used to prepare the ternary complex, and 5 parts of soy protein isolate, 1 part of gallic acid and 5 parts of soy dietary fiber are directly mixed and used.

[0060] Comparative Example 2

[0061] The difference between this comparative example and Example 1 is that only 25 parts of whole wheat flour and 75 parts of wheat flour are mixed.

[0062] Comparative Example 3

[0063] The difference between this comparative example and Example 1 is that only 10 parts of the ternary complex are mixed with 90 parts of wheat flour.

[0064] Experimental Example 1

[0065] In this experimental example, steamed bread was prepared using the premixed flour in each embodiment and comparative example, and the glycemic index, specific volume, height-to-diameter ratio, and hardness of the steamed bread products were measured.

[0066] 1. Preparation of steamed bread: weigh the premixed flour in each embodiment and comparative example, add 60% of water and 1.5% of Angel brewer's yeast respectively, and knead the dough into dough; ferment the dough in a constant temperature and humidity incubator at a relative humidity of 85% and 37° C. for 25 minutes; divide the fermented dough and press the dough to form raw dough, and put the raw dough into a constant temperature and humidity incubator at a relative humidity of 85% and 37° C. for secondary fermentation for 15 minutes; put the fermented raw dough into a pot with cold water, steam it for 25 minutes, cool it, and package it to obtain a steamed bread product.

[0067] 2. Estimation of glycemic index: Weigh 0.2 g of steamed bread sample into a 50 mL centrifuge tube, add 20 mL of distilled water to make a suspension, stir evenly at room temperature, and equilibrate in a 37°C water bath for 10 min. Simulated oral stage: add 0.05 mL of 0.1% (w / w) α-amylase solution and digest for 1 min; simulated gastric stage: adjust the pH value of the sample solution to 2.5±0.5 with 6 M HCl, add 0.1 mL of 10% (w / w) pepsin solution (dissolved in 0.05 M HCl), and draw 0.2 mL of the reaction solution at 0 and 30 min to determine its glucose content; simulated small intestine stage: adjust the pH of the reaction solution to about 6.2±0.5 with 0.1 M NaHCO3, add 0.75 mL of 10% (w / w) ox bile salt, immediately draw an equal portion of 0.2 mL of the digestion solution into a 1.5 mL centrifuge tube and inactivate the enzyme in a boiling water bath for 5 min (this is intestinal digestion 0 min), add 0.05 mL of amyloglucosidase and 0.05 mL of 5% (w / w) pancreatin (both ox bile salt and pancreatin are dissolved in 0.1 M pH 6.9 sodium maleate buffer), 0.2 mL of the hydrolyzate was pipetted into a 1.5 mL centrifuge tube at 20, 30, 60, 90, 120 and 180 min, and the enzyme was inactivated in a boiling water bath for 5 min. The entire digestion process was carried out in a water bath at 37°C and 120 rpm. After enzyme inactivation, centrifuge at 10,000 g for 15 min, and an equal amount of 0.1 mL of the supernatant was pipetted, and its glucose content was determined using a GOPOD kit. The equation for in vitro digestion kinetics is: C = C ∞ (1-e -kt ) Where C is the percentage of starch hydrolysis at time t, C ∞ is the percentage of starch hydrolysis equilibrium at 180 min, and k is the kinetic constant. According to the data obtained from in vitro starch digestion, the parameters C of different groups were fitted. ∞ and k.

[0068] The starch hydrolysis index (HI) is a predictor of glycemic response and is calculated by dividing the area under the hydrolysis curve (AUC 0-180 min) of the fermented flour sample by the area under the curve of the control food (white bread). The formula is as follows: HI = AUC 样品 / AUC 白面包 ×100 The estimated glycemic index (eGI) is calculated as follows: eGI=0.862×HI+8.198.

[0069] 3. Specific volume and height-to-diameter ratio

[0070] Specific volume: The weight of the steamed bread is accurate to 0.01 g. The volume of the steamed bread is determined by the rapeseed displacement method. The specific volume (mL / g) is the ratio of the volume (mL) to the weight (g) of the steamed bread.

[0071] Height-to-diameter ratio: The height and diameter of the steamed bun are measured with a vernier caliper. The ratio of the height (cm) to the diameter (cm) is the height-to-diameter ratio. The diameter and height of the same steamed bun are measured at three points respectively, and the average value is taken.

[0072] 4. Hardness: Use a physical property tester to measure the hardness of the steamed bun. Take at least 6 pieces of 10 mm thick steamed buns, use a P / 36R probe (ΦA=36 mm), TPA mode, compression ratio: 40%. Trigger force: Auto-5 g, pre-test speed, test speed and post-test speed are set to 2.0, 1.0 and 2.0 mm / s respectively.

[0073] Table 1 Estimated glycemic index, specific volume, height-to-diameter ratio and texture of steamed bread

[0074] As can be seen from the above table, the estimated glycemic index of the steamed bread prepared by using the premixed flour provided in Examples 1-4 is lower than 55, and it is a low glycemic index food; at the same time, compared with Comparative Examples 1-3, it has a larger specific volume, a smaller height-to-diameter ratio and hardness, and a higher quality. Although Comparative Examples 1-3 can reduce the estimated glycemic index of the steamed bread made from pure wheat flour, the reduction is not large and will reduce the product quality.

[0075] Experimental Example 2: Sensory Evaluation

[0076] 50 volunteers who like to eat steamed bread on a daily basis, aged 20 to 30 years old, half male and half female, were randomly selected to conduct sensory evaluation on the steamed bread products prepared with the premixed flour provided in Examples 1-4 and Comparative Examples 1-3 according to the standards shown in the following table, and the scores were averaged.

[0077] Table 2 Scoring criteria

[0078] The experimental results are as follows:

[0079] Table 3 Sensory evaluation results of steamed bread

[0080] As can be seen from Table 3, the comprehensive sensory evaluation scores of the steamed bread prepared with the premixed flour provided in Examples 1 to 4 are all above 70 points. The fermented flour product of Comparative Example 1 has low elasticity, poor structure and taste, and has the lowest comprehensive sensory evaluation score, followed by the steamed bread prepared in Comparative Example 2 in which only whole wheat flour and wheat flour are mixed.

[0081] The above-described embodiments only express several implementation methods of the present invention, which are convenient for understanding the technical solution of the present invention in detail, but cannot be understood as limiting the scope of protection of the present invention. It should be pointed out that for ordinary technicians in this field, several modifications and improvements can be made without departing from the concept of the present invention, which all belong to the scope of protection of the present invention.

Claims

1. A premixed powder for low glycemic index food, characterized in that: The invention relates to a novel dietary fiber composition comprising 15 to 30 parts of a protein-polyphenol-dietary fiber complex and 70 to 85 parts of edible starch in parts by weight; the protein-polyphenol-dietary fiber complex is prepared by treating raw materials including protein, polyphenol and dietary fiber with a high hydrostatic pressure of 100 to 500 MPa for 10 to 60 minutes; wherein the mass ratio of protein, polyphenol and dietary fiber is 1 to 10:1 to 5:1 to 10; and the edible starch is selected from at least one of wheat flour, rice flour, whole wheat flour and miscellaneous grain flour.

2. The premixed powder according to claim 1, characterized in that: Protein, polyphenols and dietary fiber were treated under high hydrostatic pressure in a solution environment with a pH of 5-10.

3. The premixed powder according to claim 1 or 2, characterized in that: The protein is selected from at least one of soy protein isolate, whey protein, egg white protein, chickpea protein, pea protein, sweet potato protein, potato protein, highland barley protein, rice protein and zein.

4. The premixed powder according to any one of claims 1 to 3, characterized in that: The polyphenols are selected from at least one of ferulic acid, proanthocyanidins, gallic acid, catechins, tea polyphenols, chlorogenic acid, quercetin, caffeic acid, curcumin, and sweet potato stem and leaf polyphenols.

5. The premixed powder according to any one of claims 1 to 4, characterized in that: The dietary fiber is selected from at least one of soybean dietary fiber, brown rice dietary fiber, buckwheat dietary fiber, citrus dietary fiber, sugarcane dietary fiber, cocoa dietary fiber, wheat dietary fiber, sweet potato dietary fiber and potato dietary fiber.

6. The premix according to any one of claims 1 to 5, characterized in that: The mass ratio of protein, polyphenols and dietary fiber is 2~5:1~2:2~5.

7. The method for preparing the premixed powder according to any one of claims 1 to 6, characterized in that: The method comprises the following steps: placing protein, polyphenols and dietary fiber in a solution environment with a pH of 5 to 10, and subjecting the solution to a high hydrostatic pressure of 100 to 500 MPa for 10 to 60 minutes; Preferably, the pH value is 6 to 9; Preferably, the high hydrostatic pressure is 300-500 MPa; Preferably, the high hydrostatic pressure treatment time is 30 to 50 minutes.

8. The preparation method according to claim 7, characterized in that: Also includes: Compounding the protein-polyphenol-dietary fiber complex with edible starch; The compounding ratio of the protein-polyphenol-dietary fiber complex and edible starch is 15-30:70-85 by weight; Preferably, the compounding ratio of the protein-polyphenol-dietary fiber complex to the edible starch is 25-30:70-75 in parts by mass.

9. Use of the premix powder according to any one of claims 1 to 6, or the premix powder prepared by the preparation method according to any one of claims 7 to 8, in preparing low glycemic index food suitable for diabetic patients.

10. A low glycemic index food, characterized in that: The raw materials for preparing the premix include the premix powder described in any one of claims 1 to 6, or the premix powder prepared by the preparation method described in any one of claims 7 to 8.

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