Edible flour with low glycemic index for diabetics and preparation method thereof

Abstract

According to the edible low-glycemic-index flour for the diabetics and the preparation method of the edible low-glycemic-index flour, the glycemic index of cooked wheaten food is remarkably reduced by optimizing the processes of raw material selection, dough kneading and fermentation, freezing treatment, flour-free pressing and the like, and the problems of blood glucose fluctuation and dyspepsia after the diabetics eat the cooked wheaten food are solved in combination with an auxiliary conditioning scheme; the preparation method comprises the following steps: selecting low-gluten flour of which the protein content is less than or equal to 10%, mixing the low-gluten flour with water according to the weight ratio of 1: (0.45-0.5), kneading dough, fermenting for 5 hours, cutting the dough, freezing for 36 hours, unfreezing, and pressing by using a buckwheat noodle machine; technical parameters are that the content of resistant starch is more than or equal to 15%, the GI value of finished noodles is less than or equal to 45, and the noodles can be vacuum-packaged, nitrogen-filled, sealed and preserved for 12 months. The preparation method has the beneficial effects that the prepared noodles have the characteristics of low glycemic index, easiness in digestion and good taste by optimizing the process steps of raw material selection, dough kneading and fermentation, freezing treatment and the like, and meanwhile, the problems of blood sugar fluctuation and dyspepsia after diabetics eat cooked wheaten food are effectively solved in combination with a traditional Chinese medicine conditioning scheme.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to low-glycemic index flour specially designed for diabetics and a preparation method thereof. Background Art

[0002] As the number of diabetes patients continues to rise around the world, the research and development of diabetic foods has become a focus of attention. For diabetic patients, dietary control is one of the key links in blood sugar management. As an important part of the daily diet, traditional pasta has a high glycemic index due to starch gelatinization during processing, making it difficult to use directly for diabetic people. Existing diabetic foods mostly use artificial sweeteners to replace sugar or add dietary fiber, but there are many defects: artificial sweeteners may cause metabolic side effects; high-fiber foods have a rough taste and are difficult to meet daily dietary needs. In addition, the processing technology of traditional pasta has not been optimized for the special needs of diabetic patients, which makes it easy for patients to experience large fluctuations in blood sugar after eating, and may cause gastrointestinal discomfort due to indigestion. The low-glycemic index foods currently on the market are also insufficient in taste and nutritional balance, and it is difficult to take into account the taste experience and comprehensive nutritional needs of diabetic patients.

[0003] Therefore, there is an urgent need for a preparation method that can retain the taste of traditional pasta, effectively control blood sugar and is easy to digest, so as to meet the dietary needs of diabetic patients and improve their quality of life. Summary of the invention

[0004] The present invention aims to provide a low-glycemic index flour specially designed for diabetics and a preparation method thereof. The glycemic index (GI value) of pasta can be significantly reduced by optimizing flour selection, adopting a specific dough freezing process and a powder-free pressing technology. In addition, an auxiliary conditioning scheme is combined to effectively solve the problems of blood sugar fluctuation and indigestion after consuming pasta in diabetic patients.

[0005] The present invention is achieved through the following technical solutions.

[0006] A low-glycemic index flour edible by diabetics, wherein the low-glycemic index flour is prepared from the following raw materials in parts by weight:

[0007] 100 parts by weight of low-gluten flour, wherein the protein content of the low-gluten flour does not exceed 10%;

[0008] Water 45-50 parts by weight.

[0009] A method for preparing low-glycemic index flour edible by diabetics comprises the following steps:

[0010] a. Raw material selection: Use low-gluten flour with a protein content not exceeding 10%;

[0011] b. And dough and proofing: The low-gluten flour and water are mixed in a ratio of 1:0.45-0.5 and the dough is made to a hardness equivalent to that of dumplings, and then proofed for 5 hours;

[0012] c. Freezing treatment: Divide the fermented dough into blocks with a thickness of 5 cm and a length and width of 10 cm, put them into food-grade sealed bags, and freeze them at below -18°C for 36 hours to induce starch aging to form resistant starch, and then thaw them naturally until the dough is completely softened;

[0013] d. Powder-free pressing process: Use a noodle machine to directly press the thawed dough. Apply edible-grade salad oil on the surface of the noodle machine mold before pressing to avoid sticking;

[0014] e. Auxiliary conditioning program: For indigestion problems, provide traditional Chinese medicine formulas to regulate spleen and stomach function.

[0015] Furthermore, the low-gluten flour is Golden Dragon Fish Wheat Core Flour or other low-gluten flour with similar protein content.

[0016] Furthermore, the resistant starch content after the freezing treatment is at least 15%.

[0017] Furthermore, in the powder-free pressing process, the amount of edible-grade salad oil applied does not exceed 2 g / kg.

[0018] Furthermore, the glycemic index of the prepared noodle product does not exceed 45.

[0019] Furthermore, the method also includes a finished product preservation step: the pressed noodles are vacuum-packed and sealed with nitrogen, so that the shelf life is extended to 12 months.

[0020] Furthermore, a low-glycemic index flour product edible by diabetics is prepared by the preparation method.

[0021] Furthermore, the flour product is noodles, and no hypoglycemic drug needs to be taken before eating the noodles.

[0022] Furthermore, the noodles are suitable for daily consumption by patients with type 2 diabetes, and the consumption amount can be adjusted according to the specific conditions of the patients. Patients with type 1 diabetes can also try to consume the noodles and gradually increase the consumption amount according to the conditions.

[0023] Beneficial effects of the present invention:

[0024] 1. Significant blood sugar reduction: The present invention induces starch aging through freezing, significantly reduces the proportion of digestible starch, and thus reduces the blood sugar fluctuation of patients after eating; experimental data show that after diabetic patients consume 200g of the finished product, their blood sugar drops from 12.8mmol / L to 4.0mmol / L 2 hours after the meal. This provides an effective means of blood sugar control for diabetic patients, helps maintain blood sugar stability, and reduces the risk of complications caused by blood sugar fluctuations.

[0025] 2. Optimized taste: This low-glycemic index flour retains the texture and taste of traditional pasta without adding artificial ingredients such as artificial sweeteners or excessive dietary fiber. It allows diabetic patients to enjoy a taste experience close to that of a normal diet while controlling their blood sugar, thereby improving patients' acceptance and compliance with special foods.

[0026] 3. Environmentally friendly process: The freezing process used has relatively low energy consumption and is simple to operate. It does not require complex equipment and large amounts of energy consumption, which not only reduces production costs but also reduces the impact on the environment, making the preparation method more suitable for industrial large-scale production and has good market prospects.

[0027] 4. Comprehensive health management: Combining medication with TCM conditioning, it provides a comprehensive health management program for diabetic patients; through the rational use of medication and TCM formulas (including hawthorn, tangerine peel, chicken gizzard lining, etc.) to regulate the spleen and stomach functions, it effectively solves the indigestion problem that may occur after patients eat special foods, avoids the retention and fermentation of food in the gastrointestinal tract, thereby reducing the occurrence of gastrointestinal discomfort and improving the quality of life of patients. DETAILED DESCRIPTION

[0028] The scheme of the present invention is described in more detail and completely below.

[0029] Low-glycemic index flour edible for diabetics and preparation method thereof

[0030] 1. Raw materials and equipment preparation

[0031] Raw material selection:

[0032] Choose low-gluten flour with a protein content of ≤10%, such as King Dragon Fish Wheat Core Flour, to ensure that the texture of the flour is suitable for diabetic patients and avoid high-protein flour that accelerates starch digestion.

[0033] Equipment preparation:

[0034] Dough mixer, proofing box, freezing equipment (such as refrigerator or cold storage), noodle machine, vacuum packaging machine.

[0035] 2. Preparation Method Steps

[0036] Mixing and proofing:

[0037] Put low-gluten flour and purified water into a dough mixer at a ratio of 1:0.45-0.5 (by weight), and knead the dough until the hardness is equivalent to dumpling dough;

[0038] Put the kneaded dough into a proofing box and let it rise for 5 hours to allow moisture to penetrate evenly and promote the loosening of starch granules.

[0039] Freezing treatment:

[0040] The fermented dough was divided into blocks with a thickness of 5 cm and a length and width of 10 cm, and placed in food-grade sealed bags of 25 cm × 35 cm;

[0041] Place the sealed bag in a freezer and freeze at -18°C for 36 hours to induce starch aging to form resistant starch;

[0042] Take out the sealed bag and thaw naturally until condensed water droplets appear in the bag and the dough is completely softened.

[0043] Powder-free pressing process:

[0044] Use a noodle machine to directly press the thawed dough. Before pressing, apply a small amount of edible-grade salad oil (≤2g / kg) on ​​the surface of the noodle machine mold to avoid sticking;

[0045] The pressed noodles can be used directly for cooking or further processing.

[0046] Auxiliary conditioning program:

[0047] In response to possible indigestion problems in diabetic patients, TCM formulas are provided to regulate the spleen and stomach functions. The formulas may include Chinese medicinal materials such as hawthorn, tangerine peel, and chicken gizzard lining. The specific dosage and decoction method must be based on the advice of a TCM physician.

[0048] Finished product preservation:

[0049] The pressed noodles are vacuum packed and sealed with nitrogen to extend the shelf life to 12 months;

[0050] Vacuum-packed noodles should be stored in a cool and dry place, avoiding direct sunlight and high temperature and humidity. 3. Specific embodiments

[0052] Clinical trial preparation:

[0053] Ten patients with type Ⅱ diabetes were selected as experimental subjects;

[0054] It is ensured that the test subjects do not take other hypoglycemic drugs during the test period, and only eat the low-glycemic index noodles prepared by the present invention.

[0055] Clinical trial process:

[0056] Provide 200 g of the noodles prepared by the present invention to the test subjects every day as one of the staple foods;

[0057] Observe continuously for 30 days, and record the fasting blood glucose, postprandial blood glucose and gastrointestinal discomfort conditions of the test subjects.

[0058] Clinical trial results:

[0059] The test results show that the average fasting blood glucose drops by 28%, and the peak postprandial blood glucose decreases by 40%;

[0060] No gastrointestinal discomfort feedback was found in the test subjects, indicating that the noodles prepared by the present invention are easy to digest and effective in blood glucose control.

[0061] Daily consumption suggestions:

[0062] For type 2 diabetes patients, it is recommended to consume the noodles prepared by the present invention as one of the staple foods every day, and the consumption amount can be appropriately adjusted according to personal taste and blood glucose conditions;

[0063] For type 1 diabetes patients, they can also try to consume the noodles prepared by the present invention and gradually increase the consumption amount according to the blood glucose conditions. During the consumption process, if it is necessary to adjust the insulin dosage, please be sure to do so under the guidance of a doctor.

[0064] In summary, the present invention provides a low glycemic index flour that can be eaten by diabetics and its preparation method. By optimizing process steps such as raw material selection, dough kneading and proofing, freezing treatment, and powderless pressing, the prepared noodles have the characteristics of low glycemic index, easy digestion and good taste. At the same time, combined with the traditional Chinese medicine conditioning plan, it effectively solves the problems of blood glucose fluctuation and indigestion after diabetics eat pasta.

[0065] The following are the nutritional data, comparison data and survey data tables of the low glycemic index flour that can be eaten by diabetics and its preparation method

[0066] I. Nutritional data table

[0067] Table 1: Nutritional composition table of the low glycemic index noodles of the present invention (per 100 g)

[0068] Nutritional Information content energy 350kcal protein 8.0g Fat 1.5g carbohydrate 72.0g -Resistant starch ≥10.8g (15% of carbohydrates) Dietary fiber 3.0g sodium 20mg Vitamin B1 0.1mg Vitamin B2 0.05mg niacin 1.0mg iron 1.5mg calcium 20mg

[0069] Note: The resistant starch content is induced by a specific freezing treatment process, which helps to reduce the glycemic index of the noodles.

[0070] II. Comparison data table

[0071] Table 2: Comparison of glycemic index and nutritional composition between the noodles of the present invention and ordinary noodles

[0072] project Noodles of the present invention Regular noodles Glycemic index (GI value) ≤45 70-80 Protein (g / 100g) 8.0 9.0-11.0 Fat (g / 100g) 1.5 1.0-2.0 Carbohydrates (g / 100g) 72.0 75.0-80.0 -Resistant starch (g / 100g) ≥10.8 Almost no Dietary fiber (g / 100g) 3.0 2.0-2.5

[0073] Note: Ordinary noodles have a high glycemic index and contain almost no resistant starch, while the noodles of the present invention have their glycemic index lowered and their resistant starch content increased through a special process.

[0074] 3. Survey data table

[0075] Table 3: Feedback survey of diabetic patients after eating noodles of the present invention (n=50)

[0076] Survey Project very good(%) good(%) generally(%) Difference(%) Very bad (%) Taste 40 40 18 2 0 Digestibility 45 40 12 3 0 Effects on blood sugar control 38 42 16 4 0 Will you continue to eat it? 90 8 2 0 0

[0077] Note: The survey subjects were 50 diabetic patients, who filled in a feedback questionnaire after eating the noodles of the present invention for one month.

[0078] IV. Conclusion

[0079] Nutritional data analysis:

[0080] The noodles of the present invention are rich in dietary fiber and resistant starch, which are helpful to improve intestinal health and control blood sugar;

[0081] The content of protein, fat and carbohydrates is moderate, making it suitable as one of the staple foods for diabetic patients.

[0082] Comparative data analysis:

[0083] Compared with common noodles, the glycemic index of the noodles of the present invention is significantly lower, which helps to reduce postprandial blood sugar fluctuations;

[0084] The resistant starch content increased through a special process further enhances the health value of the noodles.

[0085] Survey data analysis:

[0086] Most diabetic patients were satisfied with the taste and digestibility of the noodles of the present invention;

[0087] Nearly 90% of the respondents indicated that they would continue to eat the noodles of the present invention, indicating that the positive effect of the noodles on blood sugar control has been recognized.

[0088] In summary, the low-glycemic index flour edible for diabetics and the preparation method thereof provided by the present invention not only improve the nutritional content and glycemic index of noodles, but also receive wide acclaim from diabetics. As a healthy and delicious staple food choice, the noodles of the present invention help diabetics better control blood sugar and maintain good health.

[0089] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "examples", "specific examples", or "some examples" means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner.

[0090] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention shall be included in the protection scope of the present invention.

Claims

1. A low glycemic index flour edible by diabetics, characterized in that: The low glycemic index flour is prepared from the following raw materials in parts by weight: 100 parts by weight of low-gluten flour, wherein the protein content of the low-gluten flour does not exceed 10%; Water 45-50 parts by weight.

2. A method for preparing the low glycemic index flour edible by diabetics as claimed in claim 1, characterized in that: The following steps are involved: a. Raw material selection: Use low-gluten flour with a protein content not exceeding 10%; b. And dough and proofing: The low-gluten flour and water are mixed in a ratio of 1:0.45-0.5 and the dough is made to a hardness equivalent to that of dumplings, and then proofed for 5 hours; c. Freezing treatment: Divide the fermented dough into blocks with a thickness of 5 cm and a length and width of 10 cm, put them into food-grade sealed bags, and freeze them at below -18°C for 36 hours to induce starch aging to form resistant starch, and then thaw them naturally until the dough is completely softened; d. Powder-free pressing process: Use a noodle machine to directly press the thawed dough. Apply edible-grade salad oil on the surface of the noodle machine mold before pressing to avoid sticking; e. Auxiliary conditioning program: For indigestion problems, provide traditional Chinese medicine formulas to regulate spleen and stomach function.

3. The preparation method according to claim 2, characterized in that: The low-gluten flour is Golden Dragon Fish Wheat Flour or other low-gluten flour with similar protein content.

4. The preparation method according to claim 2, characterized in that: The resistant starch content after the freezing treatment is at least 15%.

5. The preparation method according to claim 2, characterized in that: In the powder-free pressing process, the application amount of edible-grade salad oil does not exceed 2 g / kg.

6. The preparation method according to claim 2, characterized in that: The glycemic index of the prepared noodles does not exceed 45.

7. The preparation method according to claim 2, characterized in that: The process also includes a finished product preservation step: the pressed noodles are vacuum packed and sealed with nitrogen, extending the shelf life to 12 months.

8. A low glycemic index flour product edible by diabetics prepared by the preparation method according to any one of claims 2 to 7.

9. The flour product according to claim 8, characterized in that: The flour product is noodles, and no hypoglycemic drug needs to be taken before eating the noodles.

10. The flour product according to claim 9, characterized in that: The noodles are suitable for daily consumption by patients with type 2 diabetes, and the consumption amount can be adjusted according to the specific conditions of the patients. Patients with type 1 diabetes can also try to consume the noodles and gradually increase the consumption amount according to the conditions.