Germinated highland barley compound, composition with germinated highland barley compound and application

Abstract

The invention provides a germinated highland barley compound, a composition with the germinated highland barley compound and application, and relates to the technical field of food processing. The compound provided by the invention is prepared from the following components in parts by mass: 10 to 20 parts of germinated highland barley powder, 0.1 to 0.4 part of hydrophilic edible gum and 0.1 to 0.4 part of dietary alkali, the preparation method of the germinated highland barley flour comprises the following steps: soaking and germinating highland barley, drying and crushing to obtain the germinated highland barley flour. The hydrophilic edible gum and the dietary alkali are compounded for use, so that the texture property, the cooking stability and the digestion resistance of the germinated highland barley can be synergistically improved, complex equipment or expensive raw materials do not need to be used, and the method is green, environment-friendly and simple in process.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a germinated highland barley composite and a composition and application thereof. Background Art

[0002] The glycemic index (GI) of food refers to the percentage of the blood sugar response level in the body after a food containing 50g of carbohydrates and an equivalent amount of glucose within a certain period of time. It can reflect the relative speed and ability of food and glucose to increase blood sugar. The GI of glucose is usually set at 100 as a reference benchmark. When the GI of a food is less than 55, it can be called a low GI food, and when it is higher than 70, it is a high GI food.

[0003] In recent years, with the enhancement of consumers' health awareness and the continuous growth of demand for nutritious food, low GI food has attracted much attention. It is considered an important part of a healthy diet because it can alleviate blood sugar fluctuations and prevent metabolic diseases. Among them, highland barley, as a full-bodied raw material rich in dietary fiber, β-glucan and resistant starch, has significant effects on lowering blood sugar and regulating intestinal flora, and has gradually become an important choice for the development of healthy food. However, due to the limitations of its starch properties, highland barley products often have problems such as high cooking loss and poor texture characteristics. Therefore, it is urgent to provide a solution to improve the above problems. Summary of the invention

[0004] The purpose of the present invention is to provide a germinated barley composite and a composition having the germinated barley composite. By combining a hydrophilic edible gum with an edible alkali, the texture characteristics, cooking stability and digestion resistance of the germinated barley can be synergistically improved. There is no need to use complex equipment or expensive raw materials, and the process is green and environmentally friendly and simple.

[0005] In a first aspect, the present invention provides a germinated highland barley composite, which comprises, by mass, 10-20 parts of germinated highland barley powder, 0.1-0.4 parts of hydrophilic edible gum and 0.1-0.4 parts of edible alkali; the preparation method of the germinated highland barley powder comprises: soaking highland barley for germination, drying and crushing the highland barley to obtain the germinated highland barley powder.

[0006] Optionally, the hydrophilic edible gum includes one of guar gum, xanthan gum, and carboxymethyl chitosan.

[0007] Optionally, the edible alkali includes one of sodium carbonate and sodium bicarbonate.

[0008] Optionally, the mass ratio of the hydrophilic edible gum to the edible alkali is 1:(0.8-1.2).

[0009] Optionally, the method for preparing the sprouted barley powder comprises the following steps: soaking the barley in water and then germinating and culturing it to obtain the sprouted barley; and drying the sprouted barley and then grinding and crushing it to obtain the sprouted barley powder.

[0010] Optionally, soak the highland barley in water at 25°C-35°C.

[0011] Optionally, the highland barley is soaked in water at a solid-liquid volume ratio of 1:(3-5).

[0012] Optionally, soak the highland barley in water for 10h-14h.

[0013] Alternatively, the germination culture is carried out in an environment of 25°C and 95% relative humidity.

[0014] Optionally, the germinated barley is dried at 40°C-50°C for 20h-28h.

[0015] Optionally, the germinated highland barley flour is obtained by grinding and crushing through a 80-mesh to 120-mesh sieve.

[0016] In a second aspect, the present invention also provides a composition having any of the above optional germinated barley complexes.

[0017] Optionally, the composition comprises a bread composition and the flour composition further comprises wheat flour.

[0018] Optionally, the flour composition comprises, by mass, 80-90 parts of wheat flour, 10-20 parts of germinated barley flour, 0.1-0.4 parts of hydrophilic edible gum and 0.1-0.4 parts of edible alkali.

[0019] Optionally, the sum of the mass parts of the wheat flour and the germinated barley flour is 100 parts.

[0020] In a third aspect, the present invention further provides use of any of the above optional sprouted barley complexes or any of the above optional compositions in preparing food.

[0021] Optionally, the food comprises noodles. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 A flowchart of the method for preparing sprouted highland barley powder provided by the present invention;

[0023] Figure 2 These are characterization diagrams of the noodles in Examples 1 to 2 of the present invention and Comparative Examples 1 to 5 when the noodles are subjected to cooking quality tests; wherein A is a diagram showing changes in the cooking loss rate, B is a diagram showing changes in the breaking rate, C is a diagram showing changes in the elongation rate, and D is a diagram showing changes in the water absorption rate;

[0024] Figure 3This is a graph showing the chromaticity value changes when the noodles are tested for chromaticity in Examples 1 to 2 and Comparative Examples 1 to 5 of the present invention; wherein L* is the brightness value, a* is the red-green value, and b* is the yellow-blue value;

[0025] Figure 4 These are characterization diagrams of the digestion characteristics of noodles in Examples 1 to 2 of the present invention and Comparative Examples 1 to 5; wherein A is a diagram showing the content of starch components (RDS, SDS, RS) in noodles, B is a diagram showing the digestion curve, C is a diagram showing the change in the area under the digestion curve, and D is a diagram showing the change in the predicted glycemic index pGI value;

[0026] Figure 5 The structural characterization diagrams of the noodles in Examples 1 to 2 and Comparative Examples 1 to 5 of the present invention under a 100x scanning electron microscope; wherein A is Comparative Example 1, B is Comparative Example 2, C is Comparative Example 3, D is Comparative Example 4, E is Comparative Example 5, F is Example 1, and G is Example 2;

[0027] Figure 6 Schematic diagram of sensory evaluation of noodles in Examples 1 to 2 and Comparative Examples 1 to 5 of the present invention. DETAILED DESCRIPTION

[0028] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention. Unless otherwise defined, the technical terms or scientific terms used herein should be the common meanings understood by people with general skills in the field to which the present invention belongs.

[0029] The present invention provides a germinated highland barley composite, which comprises, by weight, 10-20 parts of germinated highland barley powder, 0.1-0.4 parts of hydrophilic edible gum, and 0.1-0.4 parts of edible alkali. In fact, compared with ordinary highland barley powder, the germinated highland barley powder in the composite can significantly improve the nutritional value and processing characteristics of the highland barley powder after germination, and enhance the content of antioxidant activity and functional components.

[0030] At the same time, after the hydrophilic edible gum and edible alkali are compounded, not only can the gelling property, stability and water holding capacity of the germinated highland barley composition be enhanced during use, but also the stability of the protein network structure during starch gelatinization can be enhanced and the strength of the gluten formed by the germinated highland barley flour can be adjusted, thereby improving the toughness and cooking stability of the overall product. In addition, through the synergistic effect of the hydrophilic edible gum and edible alkali, the texture characteristics and anti-digestion performance of the product can be effectively improved.

[0031] Specifically, the hydrophilic edible gum includes one of guar gum, xanthan gum and carboxymethyl chitosan, and the edible alkali includes one of sodium carbonate and sodium bicarbonate. In fact, when the hydrophilic edible gum and the edible alkali are used in synergy, the mass ratio of the hydrophilic edible gum to the edible alkali is 1: (0.8-1.2), which can comprehensively improve the texture characteristics, cooking stability and digestion resistance of the product.

[0032] Specifically, the preparation method of the germinated highland barley powder comprises: soaking highland barley for germination, drying and crushing to obtain the germinated highland barley powder. In fact, during the germination of highland barley, the biological enzyme in the highland barley is activated, so that the starch molecules in the highland barley can be decomposed, thereby obtaining a variety of sugar substances that are beneficial to being absorbed by the human body, and at the same time, the protein in the highland barley can be hydrolyzed to produce beneficial amino acids, thereby increasing its antioxidant activity and functional components. In addition, the germinated highland barley powder can be a commercially available product or homemade.

[0033] In some embodiments, see Figure 1 The preparation method of germinated highland barley powder comprises the following steps:

[0034] S1, soaking highland barley in water and then germinating and culturing to obtain germinated highland barley;

[0035] S2, drying the germinated highland barley and grinding it to obtain germinated highland barley powder.

[0036] In fact, when executing step S1, highland barley grains with full grains and no pests and diseases can be selected, and the highland barley grains can be disinfected in advance to improve the germination rate of the highland barley grains during the germination process. Specifically, the highland barley can be soaked in water at an environment of 25°C-35°C, which is conducive to the water absorption of the highland barley, thereby promoting the germination of the highland barley.

[0037] In some embodiments, when the highland barley is soaked in water in step S1, the solid-liquid volume ratio of the highland barley to the water is 1: (3-5), so that the highland barley can fully absorb water, thereby promoting its germination. In addition, the highland barley can be soaked in water for 10h-14h, and the water used can be distilled water or purified water.

[0038] In some embodiments, when executing step S1, the highland barley after absorbing water is filtered out from the water and placed in an environment with suitable temperature and humidity for highland barley germination. Specifically, the highland barley can be placed in an environment of 25°C and 95% relative humidity for germination culture, and the resulting germinated highland barley can be placed in an environment of 40°C-50°C for drying for 20h-28h, so that the germinated highland barley can be dehydrated, and the dried germinated highland barley is ground and crushed through an 80-mesh sieve to 120-mesh sieve, which is beneficial to improve the particle size consistency of the resulting germinated highland barley powder.

[0039] Specifically, the present invention also provides a composition having the germinated highland barley compound in any of the above embodiments. In fact, the composition includes a flour composition obtained by uniformly blending the germinated highland barley compound with wheat flour.

[0040] In some embodiments, the flour composition comprises 80-90 parts of wheat flour, 10-20 parts of sprouted highland barley flour, 0.1-0.4 parts of hydrophilic edible gum and 0.1-0.4 parts of edible alkali in parts by mass. In fact, the sum of the parts by mass of wheat flour and sprouted highland barley flour in the flour composition is 100 parts.

[0041] Specifically, the present invention also provides a method for preparing edible noodles from a flour composition, comprising: stirring and mixing wheat flour and a germinated highland barley complex, adding water and mixing evenly to form a dough; and proofing, rolling and cutting the dough into strips to form edible noodles.

[0042] In fact, the edible noodles provided by the present invention can coordinately regulate the cooking performance, texture characteristics and glycemic index (GI) of the noodles through the synergistic effect of edible alkali and hydrophilic edible gum, and can significantly improve the quality of sprouted barley noodles, because the hydrophilic edible gum can improve the water absorption and viscosity of the noodle system, enhance the cohesion and elasticity of the noodles and reduce the cooking loss rate of the noodles, while the edible alkali can strengthen the cross-linking reaction and hydrogen bonding, promote the formation of the gel network, and thus improve the boiling resistance and taste of the noodles. And the synergy of edible alkali and hydrophilic edible gum can further reduce the GI value of the noodles, which is beneficial to the blood sugar regulation of diabetics.

[0043] Preparation Example 1

[0044] This preparation example 1 provides a method for preparing germinated highland barley powder, comprising the following steps:

[0045] S1. Immersing highland barley with full grains in distilled water at a volume ratio of 1:4 at 30° C. for 12 hours, filtering out the highland barley and germinating it in a constant temperature and humidity incubator at 25° C. and 95% relative humidity for 24 hours to obtain germinated highland barley;

[0046] S2. Dry the germinated highland barley in a forced air drying oven at 45° C. for 24 h, grind and pulverize the resultant product through a 100-mesh sieve to obtain germinated highland barley powder.

[0047] Example 1

[0048] This Example 1 provides a method for preparing edible noodles, comprising: stirring and mixing 80 parts by mass of wheat flour (Jiangsu Jiangnan Shangyidao Technology Co., Ltd.), 20 parts by mass of germinated barley flour prepared in Preparation Example 1, 0.4 parts by mass of guar gum (Henan Midaner Trading Co., Ltd.), and 0.4 parts by mass of sodium carbonate, adding 50 parts by mass of pure water and mixing well to obtain a dough, and proofing the dough at room temperature for 20 minutes, then rolling and cutting into strips to obtain edible noodles.

[0049] Example 2

[0050] This Example 2 provides a method for preparing edible noodles, comprising: stirring and mixing 80 parts by mass of wheat flour, 20 parts by mass of germinated barley flour prepared in Preparation Example 1, 0.4 parts by mass of guar gum, and 0.4 parts by mass of sodium bicarbonate, adding 50 parts by mass of pure water and mixing well to prepare dough, and proofing the dough at room temperature for 20 minutes, then rolling and cutting into strips to prepare edible noodles.

[0051] Comparative Example 1

[0052] The comparative example 1 provides a method for preparing edible noodles, comprising: uniformly mixing 100 parts by mass of wheat flour and 50 parts by mass of pure water to obtain a dough, and then proofing the dough at room temperature for 20 minutes and then rolling and cutting the dough into strips to obtain edible noodles.

[0053] Comparative Example 2

[0054] This comparative example 2 provides a method for preparing edible noodles, comprising: stirring and mixing 80 parts by mass of wheat flour and 20 parts by mass of germinated barley flour prepared in preparation example 1, adding 50 parts by mass of pure water and mixing well to prepare dough, and proofing the dough at room temperature for 20 minutes, then rolling and cutting into strips to prepare edible noodles.

[0055] Comparative Example 3

[0056] This comparative example 3 provides a method for preparing edible noodles, comprising: stirring and mixing 80 parts by mass of wheat flour, 20 parts by mass of germinated barley flour prepared in Preparation Example 1, and 0.4 parts by mass of guar gum, adding 50 parts by mass of pure water and mixing well to obtain a dough, and proofing the dough at room temperature for 20 minutes, then rolling and cutting into strips to obtain edible noodles.

[0057] Comparative Example 4

[0058] This comparative example 4 provides a method for preparing edible noodles, comprising: stirring and mixing 80 parts by mass of wheat flour, 20 parts by mass of germinated barley flour obtained in Preparation Example 1, and 0.4 parts by mass of xanthan gum (Henan Midaner Trading Co., Ltd.), adding 50 parts by mass of pure water and mixing well to obtain a dough, and then proofing the dough at room temperature for 20 minutes and then rolling and cutting into strips to obtain edible noodles.

[0059] Comparative Example 5

[0060] This comparative example 5 provides a method for preparing edible noodles, comprising: stirring and mixing 80 parts by mass of wheat flour, 20 parts by mass of germinated barley flour prepared in Preparation Example 1, and 0.4 parts by mass of carboxymethyl chitosan (Zhejiang Jinke Biochemical Co., Ltd.), adding 50 parts by mass of pure water and mixing well to obtain a dough, and then proofing the dough at room temperature for 20 minutes and then rolling and cutting into strips to obtain edible noodles.

[0061] Performance Testing

[0062] The edible noodles prepared in Examples 1 to 2 and Comparative Examples 1 to 5 were subjected to the following cooking quality tests, and the test results are as follows: Figure 2 As shown:

[0063] Cooking loss rate: 20g (M1) of intact noodles were put into boiling water for heating and cooking. After the white core of the noodles disappeared, the cooked noodles were taken out and the noodle soup was poured into an evaporating dish and transferred to a 105°C oven to dry to constant weight. The mass of the noodle loss (M2) was obtained and the cooking loss rate was calculated based on the following formula:

[0064]

[0065] Breakage rate: 30 noodles (S1) with a length of 20 cm and good appearance were put into boiling water for heating and cooking. After the white core of the noodles disappeared, the number of intact noodles (S2) was counted. The breakage rate was calculated based on the following formula:

[0066]

[0067] Elongation: 30 noodles with a length of 20 cm (L1) and good appearance were put into boiling water for heating and cooking. After the white core of the noodles disappeared, the cooked noodles were taken out and the length of the noodles (L2) was measured. The breakage rate was calculated based on the following formula:

[0068]

[0069] Water absorption rate: 25 g (M3) of intact noodles were put into boiling water for heating and cooking. After the white core of the noodles disappeared, the cooked noodles were taken out and the water was filtered out with filter paper. The mass of the cooked noodles (M4) was weighed and the water absorption rate was calculated based on the following formula:

[0070]

[0071] The texture characteristics of the edible noodles prepared in Examples 1 to 2 and Comparative Examples 1 to 5 were tested, which can reflect the mechanical properties of the edible noodles, including: the noodles were cooked and then cooled in 25° C. water for 1 min, then taken out and drained, and a TA-XT plus texture analyzer (Stable, UK) was used with a P30 probe, under the test parameters of a test speed of 0.8 mm / s, a post-test speed of 0.8 mm / s, a test deformation of 70%, a contact force of 5 g, and a time interval of 1 s between two compressions. Each group of experiments was repeated three times and the average value (±SD) was taken. The texture characteristics of the noodles are shown in Table 1 below:

[0072] Table 1 Texture characteristics of noodles

[0073]

[0074]

[0075] Note: The values ​​with different letters in the same column are significantly different (P<0.05).

[0076] The noodles prepared in Examples 1 to 2 and Comparative Examples 1 to 5 were subjected to colorimetric testing, including: cooking the noodles, draining them, wrapping them with plastic wrap, and then measuring them using a colorimeter (Shenzhen Sanenshi Technology Co., Ltd.). Figure 3 As shown, the size of L* represents the brightness of the sample being tested. The larger the L* value, the whiter and brighter the color. The larger the a* value, the redder the sample being tested, and the smaller the a* value, the greener the sample being tested. The larger the b* value, the yellower the sample being tested, and the smaller the b* value, the bluer the sample being tested.

[0077] The noodles prepared in Examples 1 to 2 and Comparative Examples 1 to 5 were tested for digestibility three times, and the average values ​​were calculated as follows: Figure 4As shown, the method comprises: cooking the noodles, freeze-drying them, grinding and crushing them through a 100-mesh sieve to obtain noodle powder, mixing 300 mg of noodle powder with 10 mL of sodium acetate buffer (0.1 mol / L, pH=5.2), digesting them in a 37°C water bath for 30 min, adding 7 mL of enzyme solution (85 U / mL porcine pancreatic α-amylase, 65 U / mL amyloglucosidase), mixing them, and shaking them at a speed of 150 rpm in a 37°C water bath, collecting 0.5 mL of hydrolyzate at time points of 0 min, 20 min, 40 min, 60 min, 90 min, 120 min and 180 min after the enzyme solution is added, adding 1.5 mL of 95% ethanol, letting it stand and centrifuging it at 5000 rpm for 10 min, analyzing the glucose content using the DNS analysis method, and determining the total starch content in advance using a commercial kit (A148-1-1; Jiancheng, Nanjing, China). Among them, starch components (RDS, SDS, RS) are classified according to the hydrolysis rate, and their calculation formulas are as follows:

[0078]

[0079] RS(%)={1-(RDS+SDS)}×100;

[0080] Where G0 is the glucose content in the hydrolyzate at the 0th minute after the enzyme solution is added, G 20 G is the glucose content in the hydrolyzate at 20 minutes after the enzyme solution was added, 120 It is the glucose content in the hydrolyzate at 120 minutes after the enzyme solution is added, RDS is the rapidly digestible starch content, SDS is the slowly digestible starch, and RS is the resistant starch.

[0081] In addition, the equation for the starch hydrolysis curve during in vitro starch digestion is shown below:

[0082] C t =C ∞ (1-e -kt );

[0083] Among them, C t is the starch hydrolysis rate at the time t when the enzyme solution is added, C ∞ is the starch hydrolysis rate at the end of the starch hydrolysis reaction, k is the first-order kinetic constant, and t is the digestion time.

[0084] At the same time, the digestion kinetics were fitted based on the in vitro starch hydrolysis curve equation, and the area under the hydrolysis curve (AUC), hydrolysis index (HI) and predicted glycemic index (pGI) were calculated as shown in the following formula:

[0085] AUC = C ∞ (1-e -kt)-(C ∞ / k){1-epx[-kt(t f -t0)]};

[0086]

[0087] pGI (%) = 8.198 + 0.862HI;

[0088] Among them, AUC X is the area under the hydrolysis curve of different noodle powders, AUC G is the area under the hydrolysis curve of glucose standard, t f is the final time of hydrolysis reaction (180 min), and t0 is the initial time (0 min).

[0089] The hydrolysis curves of the noodles in the in vitro starch digestion process in Examples 1 to 2 and Comparative Examples 1 to 5 were fitted by first-order kinetics to obtain the corresponding parameters C ∞ , k, R 2 , HI and pGI are shown in Table 2 below.

[0090] Table 2 Parameters of the equation for in vitro hydrolysis and digestion curve of noodles

[0091]

[0092] Note: The values ​​with different letters in the same column are significantly different (P<0.05).

[0093] The noodles prepared in Examples 1 to 2 and Comparative Examples 1 to 5 were characterized in terms of noodle structure, including: cooking the noodles, filtering them out, and cooling them to room temperature; freeze-drying the noodles, cutting them, and sticking them on a conductive tape for gold spraying; observing the cut cross-section of the noodles at a magnification of 100 times using a cold field emission scanning electron microscope (SEM, JSM6701F, Japan), and the results are as follows: Figure 5 shown.

[0094] The noodles prepared in Examples 1 to 2 and Comparative Examples 1 to 5 were subjected to sensory evaluation, including: 15 tasters (aged 22-26 years old, gender: 7 boys and 8 girls) were selected to evaluate the appearance, color, smell and taste of the cooked noodles according to the scoring criteria shown in Table 3. The scoring results are shown in Table 3. Figure 6 shown.

[0095] Table 3 Sensory scoring standards

[0096]

[0097] Results Analysis

[0098] from Figure 2 It can be seen that in Comparative Example 3, guar gum, xanthan gum, and carboxymethyl chitosan were added as hydrophilic edible gums, and compared with Comparative Examples 1 and 2, the cooking loss rate and the breaking rate of noodles were significantly reduced, while the elongation was improved. This fully demonstrates that the addition of hydrophilic edible gums can enhance the binding force between starch molecules, prompting starch to form a tighter network structure, thereby reducing the loss of starch during the cooking process, thereby improving the cooking quality of noodles.

[0099] In addition, due to the hydrophilicity of the hydrophilic edible gum, it can form a tight complex with starch molecules, making the starch particles more firmly bonded, thereby improving the tensile properties of the noodles. Figure 2 It can be seen that the use of edible alkali and hydrophilic edible gum in Example 1 and Example 2 can increase the expansion force of the starch gel during the gelatinization process, thereby improving its water absorption and elongation, and further reducing its cooking loss rate and breakage rate.

[0100] As can be seen from Table 1, due to the addition of hydrophilic edible gum in Comparative Examples 3 to 5, the hardness, elasticity, cohesion, viscosity, and chewiness of the noodles are significantly improved compared to Comparative Example 2. This is because the hydrophilic edible gum can improve the strength of the gluten network structure of the noodles, thereby enhancing the adhesion between the starch molecules. In addition, it can be seen from Examples 1 and 2 that after the edible alkali is compounded with the hydrophilic edible gum, the texture characteristics of the noodles such as hardness, elasticity, cohesion, viscosity, and chewiness are further improved. This is because the addition of edible alkali makes the combination of starch molecules and water molecules more uniform, thereby increasing the tensile properties and improving the viscoelasticity. At the same time, the synergistic effect enhances the hydrogen bonding effect of the amorphous region of the starch, thereby improving the above-mentioned texture characteristics.

[0101] from Figure 3 It can be seen that the addition of hydrophilic edible gum and edible alkali will reduce the L* value of noodles, increase a* value and b* value, which means that the overall brightness of noodles is reduced, and the overall chromaticity changes from green-blue to red-yellow, especially in Example 1 where guar gum and sodium carbonate are added, the L* value of noodles is the smallest and the a* and b* values ​​are the largest. In addition, the study shows that people prefer reddish and yellowish foods, and the reason for the change in noodle color may be that the addition of edible alkali causes the flavonoids in the noodles to react in color, causing the noodles to be yellowish and the brightness to decrease.

[0102] from Figure 4 It can be seen that the noodles in Comparative Example 1 showed the highest starch digestibility (about 87%) during the entire digestion process, with a high RDS content and the lowest RS content ( Figure 4 A and Figure 4B), in contrast, the addition of sprouted barley flour in Comparative Example 2 reduces the digestibility and slows down the digestion rate, which is due to the high RS content of sprouted barley flour. In addition, after the addition of hydrophilic edible gum in Comparative Examples 3 to 5, the digestibility of noodles is urgently reduced, and the final digestibility is about 75%, because the hydrophilic edible gum has a strong water absorption capacity and can form a gel-like structure around the starch molecules, thereby increasing the viscosity of the system, thereby reducing the enzymatic efficiency of starch.

[0103] In addition, from Figure 4 It can also be seen that the digestibility of noodles after adding edible alkali in Example 1 and Example 2 is low, stable at about 70%, among which the RS content of noodles after using guar gum and sodium carbonate in Example 1 is the highest. This is because the presence of edible alkali promotes the interaction and rearrangement of amylose chains, thereby improving the stability of the resistant starch structure. Therefore, germinated barley flour, hydrophilic colloid and edible alkali can improve the digestibility of starch and help regulate blood sugar.

[0104] At the same time, it can be seen from Table 2 that in Example 1 and Example 2, the hydrophilic edible gum and edible alkali are used in coordination, and the k value and C ∞ The decrease in the value can indicate that the hydrolysis rate and the final hydrolysis rate of the noodles are reduced, especially after the use of guar gum and sodium carbonate in Example 1, the composite system can form a more compact structure, thereby reducing the contact between the digestive enzyme and the starch. In addition, the AUC value in Comparative Example 1 is relatively high, about 14000 ( Figure 4 C), which indicates that noodles prepared with wheat flour alone are easily hydrolyzed in vitro, and their high RDS content leads to a pGI close to 71% ( Figure 4 D) is not conducive to blood sugar control.

[0105] In the noodles to which the hydrophilic edible gum was added alone in Comparative Examples 1 to 3, the AUC value was significantly reduced by about 12000 ( Figure 4 C), and it can be seen from Figure 2 that the pGI of the noodles in Comparative Examples 1 to 3 is about 62%, which indicates that the addition of the hydrophilic edible gum can slow down the release of glucose. This is because the hydrophilic edible gum can retain moisture and distribute it evenly, which helps the starch molecules to form a compact crystalline structure when cooled, making RS easier to form.

[0106] In Example 1 and Example 2, after the hydrophilic edible gum and edible alkali were used in synergy, the AUC value of the noodles was further reduced, especially the AUC value of the noodles in Example 1 was close to 10000, which shows that after the guar gum and sodium carbonate are compounded, higher viscosity and stronger physical barrier can be produced, which further promotes the formation and stability of RS, and the pGI of Example 1 is reduced to about 58%, which is more beneficial to the health of people with hyperglycemia and diabetes who need blood sugar control.

[0107] from Figure 5 It can be seen that compared with Comparative Example 1, the noodles in Comparative Example 2 added with sprouted highland barley flour began to have more holes in their structure, and began to become rougher than the denser structure of Comparative Example 1. This may be because the increase of partial hydrolase (α-amylase) in the germination process of highland barley causes partial hydrolysis of part of the starch in the noodles, resulting in the formation of cavities and pores.

[0108] And from Figure 5 It can be seen from the SEM images of the noodles in Comparative Examples 3 to 5 that the addition of hydrophilic edible gum can make the pores smaller and the structure of the noodles more dense and orderly. This may be because the hydrophilic edible gum can fill between the starch particles, thereby causing the continuous phase and the dispersed phase in the entire system to produce an aggregation effect, thereby producing a steric hindrance effect, resulting in a reduction in the pores in the noodle system. It may also be because the hydrophilic edible gum after absorbing water during high-temperature gelatinization can form a film wrapped on the surface of the starch particles, thereby hindering the expansion of the starch particles. The structure of the noodles in Examples 1 and 2 is more dense and compact, because the edible alkali and the hydrophilic edible gum can make the starch particles of the noodle system smaller and the structure more uniform and complete.

[0109] from Figure 6 It can be seen that the scores of the noodles in Comparative Examples 1 and 2 are relatively low, their surfaces are rough and not smooth, their texture is not firm enough, they are soft and slightly sticky when chewed, and their elasticity is poor. After adding hydrophilic edible gum to Comparative Examples 3 to 5, the sensory quality of the noodles is significantly improved, and the score of the noodles added with guar gum in Comparative Example 3 is relatively high. This shows that after adding hydrophilic edible gum, the surface of the noodles can be made smoother and more delicate, the color is more uniform and shiny, the taste is more chewy, non-sticky and elastic, and the hardness is moderate and not too soft or too hard. After the use of edible alkali and hydrophilic edible gum in Examples 1 and 2, the sensory quality continues to improve, and the noodles in Example 1 have the highest score.

[0110] Although the embodiments of the present invention are described in detail above, it is obvious to those skilled in the art that various modifications and variations can be made to these embodiments. However, it should be understood that such modifications and variations are within the scope and spirit of the present invention as described in the claims. Moreover, the present invention described herein may have other embodiments and may be implemented or realized in a variety of ways.

Claims

1. A germinated barley composite, characterized in that: The preparation method comprises, by weight, 10-20 parts of sprouted highland barley powder, 0.1-0.4 parts of hydrophilic edible gum and 0.1-0.4 parts of edible alkali. The preparation method of the sprouted highland barley powder comprises: soaking highland barley for germination, drying and crushing the highland barley to obtain the sprouted highland barley powder.

2. The germinated highland barley composite according to claim 1, characterized in that: The hydrophilic edible gum includes one of guar gum, xanthan gum, and carboxymethyl chitosan; and / or the edible alkali includes one of sodium carbonate and sodium bicarbonate; and / or the mass ratio of the hydrophilic edible gum to the edible alkali is 1:(0.8-1.2).

3. The germinated barley composite according to claim 1, characterized in that: The preparation method of the germinated highland barley powder comprises the following steps: soaking highland barley in water and then culturing the highland barley for germination to obtain the germinated highland barley; and drying the germinated highland barley and then grinding and crushing the germinated highland barley to obtain the germinated highland barley powder.

4. The germinated highland barley composite according to claim 3, characterized in that: Soaking highland barley in water at 25°C-35°C; and / or soaking highland barley in water at a solid-liquid volume ratio of 1:(3-5); and / or soaking highland barley in water for 10h-14h.

5. The germinated highland barley composite according to claim 3, characterized in that: The method comprises the steps of: performing germination culture in an environment of 25° C. and 95% relative humidity; and / or drying the germinated highland barley at 40° C.-50° C. for 20 h-28 h; and / or grinding and crushing the germinated highland barley through a sieve of 80 meshes to 120 meshes to obtain germinated highland barley powder.

6. A composition comprising the germinated barley complex as claimed in any one of claims 1 to 5.

7. The composition according to claim 6, characterized in that The composition includes a flour composition, and the flour composition further includes wheat flour.

8. The composition according to claim 7, characterized in that The flour composition comprises, by weight, 80-90 parts of wheat flour, 10-20 parts of germinated barley flour, 0.1-0.4 parts of hydrophilic edible gum and 0.1-0.4 parts of edible alkali; the sum of the parts by weight of the wheat flour and the germinated barley flour is 100 parts.

9. Use of the germinated barley composite as claimed in any one of claims 1 to 5 or the composition as claimed in any one of claims 6 to 8 in preparing food.

10. The use according to claim 9, characterized in that: The food comprises noodles.

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