High-fiber low-fat low-sugar wheat oatmeal and preparation method thereof

Abstract

The invention discloses high-fiber, low-fat and low-sugar wheat oatmeal and a preparation method thereof. The invention belongs to the technical field of oatmeal, the resistant starch content of the product is remarkably improved by adding the resistant starch subjected to physical-esterification combined modification of kidney beans, the digestion speed and postprandial blood sugar are reduced, and the resistant starch is beneficial to promoting intestinal tract movement, increasing the volume of excrement, preventing constipation, reducing cholesterol absorption and being beneficial to cardiovascular health; meanwhile, the composite low-calorie sweetening agent is adopted to completely replace traditional saccharides such as cane sugar, the same sweet taste can be provided, the requirement of consumers for the taste is met, and the low-calorie and low-blood-sugar response effects are achieved, and proliferation of intestinal probiotics is promoted; and the protein-polysaccharide-based microemulsion is adopted to completely replace vegetable oil, so that the fat intake can be reduced, and the nutritional value of the product can be improved. High-quality wheat is used as a main raw material, rich plant protein and carbohydrate are provided for a human body, and normal physiological functions such as muscle repair and enzyme synthesis of the body can be maintained; more importantly, the kidney bean modified resistant starch, the fermented kidney bean protein isolate, the plant polysaccharide and the compound low-calorie sweetening agent are added, so that the beverage has the physiological functions of reducing sugar and postprandial blood sugar level, reducing fat intake, promoting intestinal health and the like.

Description

Technical Field

[0001] The invention belongs to the technical field of oatmeal, and specifically relates to high-fiber, low-fat and low-sugar wheat oatmeal and a preparation method thereof. Background Art

[0002] In the modern fast-paced lifestyle, people's demand for convenient, nutritious and healthy food is growing. Cereals, as a common breakfast food and snack, have received widespread attention and love. However, traditional cereal products have many deficiencies in terms of nutritional content and quality.

[0003] In order to improve the taste, most cereals on the market often add a lot of oil and sugar, resulting in high fat and sugar content. Long-term consumption can easily lead to health problems such as obesity, diabetes, and cardiovascular disease. At the same time, the dietary fiber content in these products is relatively low, which cannot meet the daily needs of the human body for dietary fiber and is not conducive to intestinal health and normal digestive function.

[0004] As consumers' health awareness continues to improve, they pay more and more attention to the nutritional content of food, and are more inclined to choose healthy foods with high fiber, low fat and low sugar. Therefore, developing a cereal product that can retain the delicious taste of cereal and has the characteristics of high fiber, low fat and low sugar has important market significance and application value, which has also become one of the problems to be solved in the field of food processing. Summary of the invention

[0005] The purpose of the present invention is to provide a high-fiber, low-fat, low-sugar wheat oatmeal and a preparation method thereof. The present invention significantly increases the resistant starch content of the product by adding resistant starch modified by physical-esterification of kidney beans, reduces digestion speed and postprandial blood sugar, and resistant starch helps to promote intestinal peristalsis, increase stool volume, prevent constipation, and reduce cholesterol absorption, which is beneficial to cardiovascular health; at the same time, a composite low-calorie sweetener is used to completely replace traditional sugars such as sucrose, which can not only provide the same sweetness, meet consumers' demand for taste, but also have the characteristics of low calories, low blood sugar reaction, and promote the proliferation of intestinal probiotics; the present invention uses high-quality wheat as the main raw material to provide the human body with rich plant protein, which helps to maintain the normal physiological functions of the body, such as muscle repair, enzyme synthesis, etc.; fat uses protein-polysaccharide-based microemulsion to completely replace vegetable oil, which can reduce fat intake and improve the nutritional value of the product. More importantly, the composite addition of kidney bean modified resistant starch, fermented kidney bean isolated protein, plant polysaccharides and composite low-calorie sweeteners has physiological functions such as reducing sugars and postprandial blood sugar values, reducing fat intake and promoting intestinal health.

[0006] In order to achieve the above-mentioned purpose, the technical scheme adopted by the present invention is as follows: a high-fiber, low-fat, and low-sugar wheat oatmeal and a preparation method thereof, wherein the wheat oatmeal comprises the following components in parts by weight: 50-100 parts of high-quality wheat, 10-50 parts of resistant starch, 20-50 parts of protein-polysaccharide based microemulsion, 3-20 parts of composite low-calorie sweetener, and 5-20 parts of vitamins.

[0007] Preferably, the wheat oatmeal comprises the following components in parts by weight: 60-90 parts of high-quality wheat, 20-40 parts of resistant starch, 20-40 parts of protein-polysaccharide based microemulsion, 5-15 parts of composite low-calorie sweetener, and 8-15 parts of vitamins.

[0008] Preferably, the wheat oatmeal comprises the following components in parts by weight: 70-90 parts of high-quality wheat, 20-30 parts of resistant starch, 20-30 parts of protein-polysaccharide based microemulsion, 10-14 parts of composite low-calorie sweetener, and 8-12 parts of vitamins.

[0009] Preferably, the resistant starch is kidney bean physically-esterified combined modified resistant starch.

[0010] Preferably, the composite low-calorie sweetener consists of mogroside and maltitol in a weight ratio of 1:1.

[0011] The present invention also provides a method for preparing high-fiber, low-fat, and low-sugar wheat oatmeal, the preparation method comprising the following steps:

[0012] (1) Raw material pretreatment: After washing the high-quality wheat, soak it in water for 4-6 hours to allow it to fully absorb water, then drain the water and set aside to avoid the growth of microorganisms and the loss of nutrients; select kidney beans that are free of mold and have full grains, remove impurities and wash them clean, and soak the kidney beans in water for 8-12 hours;

[0013] (2) Preparation of resistant starch: add appropriate amount of water to the soaked kidney beans for grinding. After filtering, starch milk is obtained; the starch milk is placed in an ultrasonic processor for treatment, centrifuged, washed with deionized water and dried, the dried kidney bean starch is prepared into starch milk of a certain concentration, octenyl succinic anhydride and alkali solution are added in a certain proportion, reacted at a certain temperature and stirring conditions, the reaction system is adjusted to neutrality with dilute hydrochloric acid, the reaction product is washed and filtered, and dried in a vacuum environment to obtain the resistant starch;

[0014] (3) Preparation of protein-polysaccharide based microemulsion: The protein was prepared from the isolated protein of kidney bean fermented by Monascus purpureus for 12 hours, and the polysaccharide was guar gum. The two were mixed in a ratio of 8:2 to form a 16% solution, stirred at 4°C for 6 hours to fully dissolve, mixed at 10,000 r / min for 4 minutes using a high-speed emulsifying homogenizer, and then heated at 80°C for 10 minutes in a water bath while applying shear force at 6,500 r / min using a high-speed emulsifying homogenizer. The mixture was then cooled with cold water and continued to apply shear force at 6,500 r / min using a high-speed emulsifying homogenizer until it reached room temperature, thereby finally obtaining a protein-polysaccharide based microemulsion.

[0015] (4) placing the pretreated wheat, resistant starch, protein-polysaccharide based microemulsion, composite low-calorie sweetener, and vitamins in a blender in a predetermined proportion, and stirring evenly for 10-15 minutes to fully mix the raw materials to form a uniform mixture; adding an appropriate amount of water to the mixture to make the material reach a certain water content, and then placing it in a steamer for steaming at a temperature of 100-120° C. for 20-30 minutes until the wheat is cooked and a cereal mass with a certain viscosity is formed;

[0016] (5) Forming and drying: The cooked oatmeal dough is pressed into the desired shape, such as flakes, granules, etc., by a tablet press, and the thickness of the tablets is controlled to ensure the taste and quality of the oatmeal during subsequent processing and consumption; the formed oatmeal is placed in a drying device for drying at a temperature of 60-80°C for 3-5 hours, so that the moisture content of the oatmeal is reduced to 5%-8%, thereby ensuring the storage stability of the oatmeal.

[0017] Preferably, the temperature of the soaking water in step (1) is 20-30°C.

[0018] Preferably, in step (2), the ultrasonic frequency is 20-40 kHz and the power is 200-600 W.

[0019] Preferably, the moisture content of the starch after drying in step (2) is 10%-13%.

[0020] The beneficial effects achieved by the above structure are as follows: (1) The present invention significantly increases the resistant starch content of the product by adding resistant starch modified by physical-esterification of kidney beans, reduces digestion speed and postprandial blood sugar, and resistant starch helps to promote intestinal peristalsis, increase stool volume, prevent constipation, and reduce cholesterol absorption, which is beneficial to cardiovascular health; (2) The present invention uses a composite low-calorie sweetener to completely replace traditional sugars such as sucrose, which can not only provide the same sweetness and meet consumers' demand for taste, but also has the characteristics of low calories, low blood sugar reaction, and promoting the proliferation of intestinal probiotics; (3) The present invention uses high-quality wheat as the main raw material to provide the human body with rich plant protein, which helps to maintain the normal physiological functions of the body, such as muscle repair and enzyme synthesis; fat uses protein-polysaccharide-based microemulsion to completely replace vegetable oil, which can reduce fat intake and improve the nutritional value of the product. More importantly, the composite addition of kidney bean modified resistant starch, fermented kidney bean isolated protein, plant polysaccharides and composite low-calorie sweetener has physiological functions such as reducing sugars and postprandial blood sugar values, reducing fat intake and promoting intestinal health. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 Blood sugar changes in volunteers;

[0022] Figure 2 Changes in serum total cholesterol levels;

[0023] Figure 3 Changes in serum triglyceride levels.

[0024] The accompanying drawings are used to provide further understanding of the present invention and constitute a part of the specification. They are used to explain the present invention together with the embodiments of the present invention and do not constitute a limitation of the present invention. DETAILED DESCRIPTION

[0025] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0026] Unless otherwise defined, all professional and scientific terms used herein have the same meanings as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to those described herein may be applied to the present invention. The preferred implementation methods and materials described herein are for demonstration purposes only and are not intended to limit the content of this application.

[0027] The experimental methods in the following examples are conventional methods unless otherwise specified; the experimental materials and test strains used in the following examples are purchased from commercial channels unless otherwise specified.

[0028] Example 1

[0029] High-fiber, low-fat, low-sugar wheat oatmeal and preparation method thereof

[0030] The wheat oatmeal comprises the following components in parts by weight: 70 parts of high-quality wheat, 30 parts of resistant starch, 20 parts of protein-polysaccharide based microemulsion, 14 parts of composite low-calorie sweetener, and 8 parts of vitamins.

[0031] Wherein, the resistant starch is resistant starch modified by physical-esterification combined with kidney bean.

[0032] Wherein, the composite low-calorie sweetener is composed of mogroside and maltitol in a weight ratio of 1:1.

[0033] The present invention also provides a method for preparing high-fiber, low-fat, and low-sugar wheat oatmeal, the preparation method comprising the following steps:

[0034] (1) Raw material pretreatment: After washing the high-quality wheat, soak it in water for 4-6 hours to allow it to fully absorb water, then drain the water and set aside to avoid the growth of microorganisms and the loss of nutrients; select kidney beans that are free of mold and have full grains, remove impurities and wash them clean, and soak the kidney beans in water for 8-12 hours;

[0035] (2) Preparation of resistant starch: add appropriate amount of water to the soaked kidney beans for grinding. After filtering, starch milk is obtained; the starch milk is placed in an ultrasonic processor for treatment, centrifuged, washed with deionized water and dried, the dried kidney bean starch is prepared into starch milk of a certain concentration, octenyl succinic anhydride and alkali solution are added in a certain proportion, reacted at a certain temperature and stirring conditions, the reaction system is adjusted to neutrality with dilute hydrochloric acid, the reaction product is washed and filtered, and dried in a vacuum environment to obtain the resistant starch;

[0036] (3) Preparation of protein-polysaccharide based microemulsion: The protein was prepared from the isolated protein of kidney bean fermented by Monascus purpureus for 12 hours, and the polysaccharide was guar gum. The two were mixed in a ratio of 8:2 to form a 16% solution, stirred at 4°C for 6 hours to fully dissolve, mixed at 10,000 r / min for 4 minutes using a high-speed emulsifying homogenizer, and then heated at 80°C for 10 minutes in a water bath while applying shear force at 6,500 r / min using a high-speed emulsifying homogenizer. The mixture was then cooled with cold water and continued to apply shear force at 6,500 r / min using a high-speed emulsifying homogenizer until it reached room temperature, thereby finally obtaining a protein-polysaccharide based microemulsion.

[0037] (4) placing the pretreated wheat, resistant starch, protein-polysaccharide based microemulsion, composite low-calorie sweetener, and vitamins in a blender in a predetermined proportion, and stirring evenly for 10-15 minutes to fully mix the raw materials to form a uniform mixture; adding an appropriate amount of water to the mixture to make the material reach a certain water content, and then placing it in a steamer for steaming at a temperature of 100-120° C. for 20-30 minutes until the wheat is cooked and a cereal mass with a certain viscosity is formed;

[0038] (5) Forming and drying: The cooked oatmeal dough is pressed into the desired shape, such as flakes, granules, etc., by a tablet press, and the thickness of the tablets is controlled to ensure the taste and quality of the oatmeal during subsequent processing and consumption; the formed oatmeal is placed in a drying device for drying at a temperature of 60-80°C for 3-5 hours, so that the moisture content of the oatmeal is reduced to 5%-8%, thereby ensuring the storage stability of the oatmeal.

[0039] Wherein, the temperature of the soaking water in step (1) is 20-30°C.

[0040] Wherein, in step (2), the ultrasonic frequency is 30kHz and the power is 400W.

[0041] Wherein, the moisture content of the starch after drying in step (2) is 10%-13%.

[0042] Example 2

[0043] High-fiber, low-fat, low-sugar wheat oatmeal and preparation method thereof

[0044] The wheat oatmeal comprises the following components in parts by weight: 90 parts of high-quality wheat, 20 parts of resistant starch, 30 parts of protein-polysaccharide based microemulsion, 10 parts of composite low-calorie sweetener, and 12 parts of vitamins.

[0045] Wherein, the resistant starch is resistant starch modified by physical-esterification combined with kidney bean.

[0046] Wherein, the composite low-calorie sweetener is composed of mogroside and maltitol in a weight ratio of 1:1.

[0047] The present invention also provides a method for preparing high-fiber, low-fat, and low-sugar wheat oatmeal, and the preparation method is carried out with reference to Example 1.

[0048] Example 3

[0049] High-fiber, low-fat, low-sugar wheat oatmeal and preparation method thereof

[0050] The wheat oatmeal comprises the following components in parts by weight: 80 parts of high-quality wheat, 25 parts of resistant starch, 25 parts of protein-polysaccharide based microemulsion, 12 parts of composite low-calorie sweetener, and 10 parts of vitamins.

[0051] Wherein, the resistant starch is resistant starch modified by physical-esterification combined with kidney bean.

[0052] Wherein, the composite low-calorie sweetener is composed of mogroside and maltitol in a weight ratio of 1:1.

[0053] The present invention also provides a method for preparing high-fiber, low-fat, and low-sugar wheat oatmeal, and the preparation method is carried out with reference to Example 1.

[0054] Experimental Example 1

[0055] Effects of a high-fiber, low-fat, low-sugar wheat cereal on blood sugar

[0056] 40 healthy volunteers were selected and randomly divided into four groups. They consumed the same amount of wheat oatmeal prepared in Example 1, Example 2, and Example 3 in a fasting state, and the control group consumed ordinary wheat oatmeal. Then, at 0.5 hour, 1 hour, 2 hours, 3 hours, etc. after consumption, the blood glucose levels of the volunteers were measured and the data were recorded.

[0057] Result analysis: Figure 1 As shown, the blood glucose levels of the volunteers in Example 1, Example 2 and Example 3 groups changed very little, while the blood glucose levels of the volunteers in the control group changed greatly. The blood glucose levels of the Examples 1-3 groups returned to the fasting state after 3 hours.

[0058] Experimental Example 2

[0059] Effects of a high-fiber, low-fat, low-sugar wheat cereal on body fat

[0060] 80 volunteers aged between 20 and 40 years old, in good health, with a body mass index (BMI) between 20 and 25 were selected. Half of them were male and half were female, and they were randomly divided into 4 groups, namely, Example 1-3 group and control group, with 20 people in each group. On the basis of normal diet, Example 1-3 group consumed 50 grams of wheat oatmeal prepared by Example 1-3 group for breakfast every day for 12 weeks; the control group had a normal diet without adding wheat oatmeal for 12 weeks. Fasting venous blood was collected from each group of experimental subjects before and after the experiment to detect the total cholesterol content and triglyceride content of blood lipid indicators.

[0061] Result analysis: Figure 2 As shown, the total cholesterol levels of the volunteers in Example 1, Example 2 and Example 3 were all within the normal range and lower than those in the control group; Figure 3As shown, the triglyceride levels of the volunteers in Example 1, Example 2 and Example 3 groups were all within the normal range and lower than that in the control group.

[0062] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

[0063] The present invention and its embodiments are described above, and such description is not restrictive. The drawings show only one embodiment of the present invention, and the actual structure is not limited thereto. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design a structure and embodiment similar to the technical solution without creativity, which should belong to the protection scope of the present invention.

Claims

1. A high-fiber, low-fat, low-sugar wheat oatmeal and a preparation method thereof, characterized in that: The wheat oatmeal comprises the following components in parts by weight: 50-100 parts of high-quality wheat, 10-50 parts of resistant starch, 20-50 parts of protein-polysaccharide based microemulsion, 3-20 parts of composite low-calorie sweetener, and 5-20 parts of vitamins.

2. The high-fiber, low-fat, low-sugar wheat oatmeal and preparation method thereof according to claim 1, characterized in that: The wheat oatmeal comprises the following components in parts by weight: 60-90 parts of high-quality wheat, 20-40 parts of resistant starch, 20-40 parts of protein-polysaccharide based microemulsion, 5-15 parts of composite low-calorie sweetener, and 8-15 parts of vitamins.

3. The high-fiber, low-fat, low-sugar wheat oatmeal and its preparation method according to claim 2, characterized in that The wheat oatmeal comprises the following components in parts by weight: 70-90 parts of high-quality wheat, 20-30 parts of resistant starch, 20-30 parts of protein-polysaccharide based microemulsion, 10-14 parts of composite low-calorie sweetener, and 8-12 parts of vitamins.

4. The high-fiber, low-fat, low-sugar wheat oatmeal and the preparation method thereof according to claim 3, characterized in that: The resistant starch is kidney bean resistant starch modified by physical-esterification combination.

5. The high-fiber, low-fat, low-sugar wheat oatmeal and the preparation method thereof according to claim 4, characterized in that: The composite low-calorie sweetener consists of mogroside and maltitol in a weight ratio of 1:

1.

6. A method for preparing high-fiber, low-fat, low-sugar wheat flakes according to claim 5, characterized in that: The preparation method comprises the following steps: (1) Raw material pretreatment: After washing the high-quality wheat, soak it in water for 4-6 hours to allow it to fully absorb water, then drain the water and set aside to avoid the growth of microorganisms and the loss of nutrients; select kidney beans that are free of mold and have full grains, remove impurities and wash them clean, and soak the kidney beans in water for 8-12 hours; (2) Preparation of resistant starch: add appropriate amount of water to the soaked kidney beans for grinding. After filtering, starch milk is obtained; the starch milk is placed in an ultrasonic processor for treatment, centrifuged, washed with deionized water and dried, the dried kidney bean starch is prepared into starch milk of a certain concentration, octenyl succinic anhydride and alkali solution are added in a certain proportion, reacted at a certain temperature and stirring conditions, the reaction system is adjusted to neutrality with dilute hydrochloric acid, the reaction product is washed and filtered, and dried in a vacuum environment to obtain the resistant starch; (3) Preparation of protein-polysaccharide based microemulsion: The protein was prepared from the isolated protein of kidney bean fermented by Monascus purpureus for 12 hours, and the polysaccharide was guar gum. The two were mixed in a ratio of 8:2 to form a 16% solution, stirred at 4°C for 6 hours to fully dissolve, mixed at 10,000 r / min for 4 minutes using a high-speed emulsifying homogenizer, and then heated at 80°C for 10 minutes in a water bath while applying shear force at 6,500 r / min using a high-speed emulsifying homogenizer. The mixture was then cooled with cold water and continued to apply shear force at 6,500 r / min using a high-speed emulsifying homogenizer until it reached room temperature, thereby finally obtaining a protein-polysaccharide based microemulsion. (4) placing the pretreated wheat, resistant starch, protein-polysaccharide based microemulsion, composite low-calorie sweetener, and vitamins in a blender in a predetermined proportion, and stirring evenly for 10-15 minutes to fully mix the raw materials to form a uniform mixture; adding an appropriate amount of water to the mixture to make the material reach a certain water content, and then placing it in a steamer for steaming at a temperature of 100-120° C. for 20-30 minutes until the wheat is cooked and a cereal mass with a certain viscosity is formed; (5) Forming and drying: The cooked oatmeal dough is pressed into the desired shape, such as flakes, granules, etc., by a tablet press, and the thickness of the tablets is controlled to ensure the taste and quality of the oatmeal during subsequent processing and consumption; the formed oatmeal is placed in a drying device for drying at a drying temperature of 60-80°C for 3-5 hours, and the moisture content of the oatmeal is reduced to 5%-8% to ensure the storage stability of the oatmeal.

7. The high-fiber, low-fat, low-sugar wheat oatmeal and the preparation method thereof according to claim 6, characterized in that: The temperature of the soaking water in step (1) is 20-30°C.

8. The high-fiber, low-fat, low-sugar wheat oatmeal and the preparation method thereof according to claim 7, characterized in that: In the step (2), the ultrasonic frequency is 20-40kHz and the power is 200-600W.

9. The high-fiber, low-fat, low-sugar wheat oatmeal and the preparation method thereof according to claim 8, characterized in that: The moisture content of the starch after drying in step (2) is 10%-13%.

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