Method for reducing GI value of buckwheat flour based on protein-fatty acid-polysaccharide ternary composite structure

Abstract

The invention relates to a method for reducing the GI value of buckwheat flour based on a protein-fatty acid-polysaccharide ternary composite structure, and belongs to the field of grain deep processing. The preparation method comprises the following steps: firstly, adding buckwheat flour into water, and uniformly stirring to obtain a whole buckwheat flour milk solution; adding polysaccharide gum, protein and fatty acid, and uniformly stirring and mixing to obtain a mixed solution; heating in a water bath to form a compound; and after cooling to room temperature, carrying out freeze-drying and grinding treatment, and sieving the obtained powder to obtain the composite buckwheat flour with slow digestion characteristic and low glycemic index. The method is simple in preparation process, free of chemical reagent addition and residue, environment-friendly and safe; the content of slowly digestible starch and resistant starch of the prepared composite buckwheat flour is remarkably increased, the blood sugar load is remarkably lower than that of natural buckwheat flour, the viscoelasticity of gel is increased, the nutritional quality and processing characteristics of common buckwheat flour are improved, and the composite buckwheat flour can be widely used as a whole-grain basic formula to be applied to the industries of special dietary foods, special medical foods, health foods and the like and has wide application prospects.

Description

Technical Field

[0001] The present invention belongs to the field of deep processing of grains, and particularly relates to a method for reducing the GI value of buckwheat flour based on a protein-fatty acid-polysaccharide ternary composite structure Background Art

[0002] The incidence of metabolic diseases closely related to dietary nutrition, such as hyperglycemia, obesity, and diabetes, has been increasing year by year, becoming a global public health issue of common concern. Among them, the unreasonable proportion and structure of carbohydrates in the diet are important reasons for the occurrence of the above diseases. The glycemic index (GI value) is an index to measure the rate at which carbohydrates are converted into postprandial blood glucose. Generally, taking glucose or white bread as the standard food, daily foods are divided into three categories according to their GI values: foods with GI>70 are high-GI foods; 70≥GI≥55 are medium-GI foods; GI<55 are low-GI foods. A large number of clinical studies have confirmed that low-GI foods can reduce the postprandial blood glucose response level and insulin secretion fatigue, and are an effective way to control blood glucose and prevent metabolic diseases

[0003] Buckwheat is rich in protein, vitamins, dietary fiber, flavonoids and other nutrients, and has the reputation of "both medicine and food", and is regarded by the industry as a basic raw material capable of producing potential whole grain foods. However, the content of rapidly digestible starch in natural buckwheat is relatively high, and it lacks gluten protein, which limits the processing of buckwheat foods; for example, after adding about 10-30% by the conventional method to make noodles, its sensory quality is poor, with low hardness, chewiness and high breakage rate. Moreover, due to the influence of the addition amount, it is also difficult to make low-GI noodles and cannot achieve good beneficial effects, and it is very limited in the market application level. Related improvement methods include chemical modification, enzymatic modification and physical methods. Compared with chemical modification and enzymatic modification, physical means are simple, convenient and environmentally friendly, and have been applied and promoted to a certain extent. However, current research focuses on bulk grain systems such as rice starch and corn starch, and the deep processing of buckwheat is still in its infancy at home and abroad, and its application research is not yet mature

[0004] Therefore, controlling the digestion rate and degree of buckwheat starch in the human body, improving the nutritional quality of buckwheat raw materials, and reducing the GI value of buckwheat foods are technical problems that need to be urgently solved by those skilled in the art Summary of the Invention

[0005] Aiming at the deficiencies of the prior art, the present invention provides a method for reducing the GI value of buckwheat flour based on a protein-fatty acid-polysaccharide ternary composite structure. By using a heat treatment combined with compound modification method, the content of slowly digestible starch and resistant starch in the compound buckwheat flour is increased, the GI is significantly reduced, and to a certain extent, its gel texture characteristics are increased, achieving unexpected and significant effects, and comprehensively improving the nutrition and processing quality of buckwheat foods

[0006] The object of the present invention is achieved by the following technical solutions:

[0007] A method for reducing the GI value of buckwheat flour based on a protein-fatty acid-polysaccharide ternary composite structure, and the specific operation steps are as follows:

[0008] Step 1: Weigh buckwheat flour and add it to water, stir evenly, and prepare a buckwheat whole flour milk solution.

[0009] Step 2: Add polysaccharide gum, protein, and fatty acid to the buckwheat whole flour milk solution obtained in Step 1, stir and mix evenly to obtain a mixed solution; the addition amount of the polysaccharide gum is 15% - 25% of the dry basis mass of the buckwheat flour in the buckwheat whole flour milk solution, and the polysaccharide gum includes hydroxypropyl methylcellulose and guar gum; the addition amount of the protein is 5% - 20% of the dry basis mass of the buckwheat flour in the buckwheat whole flour milk solution, and the protein includes whey protein; the addition amount of the fatty acid is 30% - 50% of the dry basis mass of the buckwheat flour in the buckwheat whole flour milk solution, and the fatty acid includes stearic acid.

[0010] Step 3: Heat the mixed solution obtained in Step 2 in a water bath with stirring to form a complex.

[0011] Step 4: Wait for the complex in Step 3 to cool to room temperature, then undergo freeze-drying and grinding treatments. After the obtained powder is sieved, a composite buckwheat flour with slow digestion characteristics and a low glycemic index is obtained; the reduction of the GI value of buckwheat flour is achieved.

[0012] Further, in Step 1, the mass concentration of the buckwheat whole flour milk solution is 10%, and the water is distilled water.

[0013] Further, in Step 2, the addition amount of the polysaccharide gum is 25% of the dry basis mass of the buckwheat flour in the buckwheat whole flour milk solution, and the polysaccharide gum is composed of hydroxypropyl methylcellulose and guar gum, and the mass ratio of hydroxypropyl methylcellulose to guar gum is 1:1. The addition amount of the protein is 5% - 20% of the dry basis mass of the buckwheat flour in the buckwheat whole flour milk solution; the addition amount of the fatty acid is 30% - 50% of the dry basis mass of the buckwheat flour in the buckwheat whole flour milk solution.

[0014] Preferably, in Step 2, the addition amount of the polysaccharide gum is 25% of the dry basis mass of the buckwheat flour in the buckwheat whole flour milk solution, and the polysaccharide gum is composed of hydroxypropyl methylcellulose and guar gum, and the mass ratio of hydroxypropyl methylcellulose to guar gum is 1:1; the addition amount of the protein is 10% - 20% of the dry basis mass of the buckwheat flour in the buckwheat whole flour milk solution; the addition amount of the fatty acid is 30% - 40% of the dry basis mass of the buckwheat flour in the buckwheat whole flour milk solution.

[0015] Preferably, the addition amount of the polysaccharide gum in step 2 is 25% of the dry basis mass of buckwheat flour in the buckwheat whole flour milk solution. The polysaccharide gum is composed of hydroxypropyl methylcellulose and guar gum, and the mass ratio of hydroxypropyl methylcellulose to guar gum is 1:1; the addition amount of protein is 20% of the dry basis mass of buckwheat flour in the buckwheat whole flour milk solution; the addition amount of fatty acid is 30% of the dry basis mass of buckwheat flour in the buckwheat whole flour milk solution.

[0016] Furthermore, in step 3, the temperature of the water bath heating is 95 - 100 °C, and the heating and stirring time is 20 - 30 min.

[0017] Furthermore, in step 4, the freeze-drying conditions are -80 °C and the freeze-drying time is 48 h; the mesh number of the sieving after grinding is 80 - 100 meshes.

[0018] The total content of slowly digestible starch and resistant starch in the composite buckwheat flour prepared by the present invention is significantly increased, and the total content is greater than 70%. At the same time, the GI value is less than 65, and it can be used as the basic raw material for buckwheat food to prepare low-GI buckwheat food.

[0019] At the same time, it is based on the use of the prepared composite buckwheat flour for preparing products for blood glucose intervention for non-therapeutic purposes.

[0020] Beneficial effects:

[0021] (1) The present invention uses buckwheat flour as the raw material to prepare a composite with slow digestion characteristics and a low glycemic index; the total content of slowly digestible starch and resistant starch in the prepared composite buckwheat flour can reach more than 95%, and the GI value is less than 45; compared with buckwheat flour, its GI value is reduced by more than 50%, achieving an unexpected and significant effect.

[0022] (2) Compared with natural buckwheat starch, the composite buckwheat flour prepared by the present invention has the characteristics of a low glycemic index and a slow digestion rate, showing the effect of blood glucose intervention level for non-therapeutic purposes.

[0023] (3) Compared with natural buckwheat flour, the composite buckwheat flour gel prepared by the present invention has better texture characteristics and is suitable for food processing with whole grain buckwheat raw materials.

[0024] (4) The present invention is based on the heat treatment combined with compounding technology, which belongs to a physical modification method without the addition and residue of chemical reagents, is safe, environmentally friendly and has a simple production process, and has a broad market application prospect. Description of the drawings

[0025] Figure 1 It is the response surface diagram of Examples 1 to 15.

[0026] Figure 2It is the in vitro hydrolysis curves (A) and starch compositions (B) of steamed buns, buckwheat starch, buckwheat flour, and the starch of Example 16.

[0027] Figure 3 It is the gel scanning electron micrographs of buckwheat flour, the composite buckwheat flour of Example 16, and buckwheat starch. Detailed implementation manners

[0028] Now, various exemplary implementation manners of the present invention will be described in detail. This detailed description should not be considered as a limitation of the present invention, but should be understood as a more detailed description of certain aspects, characteristics, and implementation schemes of the present invention.

[0029] It should be understood that the terms described in the present invention are only for describing specific implementation manners and are not used to limit the present invention. Additionally, for the numerical ranges in the present invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each intermediate value within any stated value or stated range, as well as each smaller range between any other stated value or intermediate value within the stated range, is also included in the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0030] Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the present invention pertains. Although the present invention only describes preferred methods and materials, any methods and materials similar or equivalent to those described herein can also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials related to the documents. In case of conflict with any incorporated document, the content of this specification shall prevail.

[0031] Without departing from the scope or spirit of the present invention, various improvements and changes can be made to the specific implementation manners of the specification of the present invention, which are obvious to those skilled in the art. Other implementation manners obtained from the specification of the present invention are obvious to those skilled in the art.

[0032] Examples 1 to 15:

[0033] A method for reducing the GI value of buckwheat flour based on a protein-fatty acid-polysaccharide ternary composite structure, comprising the following steps:

[0034] Accurately weigh buckwheat flour and prepare a buckwheat whole flour milk solution with a mass concentration of 10% (w / v) using distilled water; add polysaccharide gum to the above buckwheat whole flour milk solution in an amount of 15% - 25% of the dry basis mass of buckwheat flour in the buckwheat whole flour milk solution, where the mass ratio of hydroxypropyl methylcellulose (HPMC) to guar gum (GG) is 1:1. At the same time, add whey protein in an amount of 5% - 20% of the dry basis mass of buckwheat flour in the buckwheat whole flour milk solution and 30% - 50% of stearic acid, and stir evenly. Subsequently, heat in a water bath to 95°C for 30 min, and continue to stir during the heating process to form a complex. Finally, cool the complex to room temperature, freeze-dry at -80°C for 48 h, grind and pass through a 100-mesh sieve to obtain composite buckwheat flour.

[0035] The specific addition amounts of polysaccharide gum, whey protein, and stearic acid in Examples 1 - 15 and their corresponding product GI values are shown in Table 1.

[0036] Table 1 Box-Behnken response surface design and experimental values

[0037]

[0038] Figure 1 are the response surface diagrams of Examples 1 - 15; among them, Figures (A - B) are the response surface and contour diagrams of the influence of whey protein and polysaccharide gum on the GI value, (C - D) are the response surface and contour diagrams of the influence of polysaccharide gum and stearic acid on the GI value, and (E - F) are the response surface and contour diagrams of the influence of whey protein and stearic acid on the GI value

[0039] From Figure 1 Combined with the data results in Table 1, it can be seen that the GI value range of all test experimental groups is 43.6098 - 79.0082, and the primary and secondary order of the influencing factors is polysaccharide gum > stearic acid > whey protein.

[0040] (1) When controlling the addition amount of polysaccharide gum to be 25% of the dry basis mass of buckwheat flour in the buckwheat whole flour milk solution, where the addition amount of whey protein is 5% - 20% of the dry basis mass of buckwheat flour in the buckwheat whole flour milk solution and the addition amount of stearic acid is 30% - 50% of the dry basis mass of buckwheat flour in the buckwheat whole flour milk solution, the GI value of the corresponding product is less than 65.

[0041] (2) When controlling the addition amount of polysaccharide gum to be 25% of the dry basis mass of buckwheat flour in the buckwheat whole flour milk solution, where the addition amount of whey protein is 10% - 20% of the dry basis mass of buckwheat flour in the buckwheat whole flour milk solution and the addition amount of stearic acid is 30% - 40% of the dry basis mass of buckwheat flour in the buckwheat whole flour milk solution, the GI value of the corresponding product is less than 55.

[0042] In addition, the response surface model is sufficient to predict the GI value under any parameter combination within the set independent variable range. Through the above response surface model analysis, the model recommends the optimal addition amounts of 25% polysaccharide gum, 20% whey protein, and 30% stearic acid, and the GI value of the corresponding product is less than 45.

[0043] Based on the above (1) and (2), the digestion characteristics of the composite buckwheat flour prepared under the dosage conditions of polysaccharide gum, stearic acid, and whey protein were determined:

[0044] Take the powder sample (0.25 g, dry weight) and suspend it in 25 mL of sodium acetate buffer (0.1 M, pH 5.2), and keep it at 37 °C for 10 minutes. Subsequently, add 2.5 mL of the mixed enzyme solution (750 U / mL α-amylase + 200 U / mL amyloglucosidase), and stir in a water bath. Keep the reaction system in a 37 °C water bath (keep stirring with a magnetic stirrer throughout the hydrolysis process), and take the hydrolysis solution (0.5 mL) at the time points of 0, 20, 40, 60, 90, 120, 150, 180, 240, and 300 minutes into a 10 mL centrifuge tube, and inactivate the enzyme in a boiling water bath for 5 min. Centrifuge the sample after terminating the reaction at 4 °C at 4000 r / min for 10 minutes and take the supernatant, and measure the glucose content using a glucose oxidase kit. According to the Englyst method, the calculation formulas for the hydrolysis rate, RDS, SDS, and RS content are as follows:

[0045] Hydrolysis rate (%) = G t ×0.9 / TS×100%

[0046] RDS (%) = (G 20min -G 0min )×0.9 / TS×100%

[0047] SDS (%) = (G 120min –G 20min )×0.9 / TS×100%

[0048] RS (%) = (1–RDS–SDS)×100%

[0049] In the formula: G t is the glucose release amount at time t; G 0min is the free glucose content at 0 min of digestion; G 20min is the glucose release amount at 20 min of digestion; G 120min is the glucose release amount at 120 min of digestion; TS is the total starch content.

[0050] After detection, the total content of slowly digestible starch and resistant starch in the composite buckwheat flour prepared under the above conditions was significantly increased, and the total content was greater than 70%.

[0051] Example 16:

[0052] A preparation method for reducing the GI value of buckwheat flour based on a protein-fatty acid-polysaccharide ternary composite structure, and further operations are carried out according to the optimal addition amounts, including the following steps:

[0053] Accurately weigh buckwheat flour and prepare it into a buckwheat whole flour milk with a mass concentration of 10% (w / v) using distilled water; add hydroxypropyl methylcellulose and guar gum to the above buckwheat starch milk; the ratio of the polysaccharide gums is 1:1, and the addition amount is 25% of the dry basis mass of the buckwheat flour in the whole flour milk. At the same time, add 20% of whey protein and 30% of stearic acid based on the dry basis mass of the buckwheat flour in the whole flour milk, and stir evenly. Subsequently, heat in a water bath to 95 °C for 30 min, and continue to stir during the heating process to form a complex. Finally, cool the complex to room temperature, freeze-dry it at -80 °C for 48 h, grind it through a 100-mesh sieve, and after testing, the GI value of the obtained composite buckwheat flour is 42.15, that is, a low-GI composite buckwheat flour is obtained.

[0054] Performance determination: Characterize the digestion and texture properties of the obtained composite buckwheat flour;

[0055] (1) Digestion characteristics, the test method is the same as above;

[0056] Figure 2 are the in vitro hydrolysis curves and starch compositions of steamed buns, buckwheat starch, buckwheat flour, and the starch of Example 16; as Figure 2 shown, the largest starch hydrolysis rate (87.82%) was observed in the buckwheat starch sample, and the starch hydrolysis rate of the composite buckwheat flour was the lowest (55.40%), indicating that the composite buckwheat flour has the potential ability to delay starch hydrolysis. The reason is that the interaction of the protein-fatty acid-polysaccharide ternary composite structure wraps around the starch granules, and this physical barrier hinders the interaction between starch and α-amylase, thus inhibiting the enzymatic hydrolysis of starch. At the same time, according to Figure 2(B) From the analysis of starch composition, the contents of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) in buckwheat flour are 24.58%, 45.84% and 29.56% respectively. For the composite buckwheat flour prepared by the method of the present invention, the total content of starch with slow digestion characteristics increases. Among them, the contents of rapidly digestible starch, slowly digestible starch and resistant starch in the composite buckwheat flour obtained in Example 16 are 4.80%, 26.64% and 68.56% respectively. The rapidly digestible starch drops below 5%, and the resistant starch is significantly increased, indicating that part of the rapidly digestible starch and slowly digestible starch are converted into resistant starch, improving the anti-digestion characteristics of starch and significantly reducing the eGI, achieving very significant technical effects. Therefore, the prepared composite buckwheat flour can be used as the basic raw material for buckwheat foods to prepare low-GI buckwheat foods. At the same time, based on the use of the prepared composite buckwheat flour for the preparation of blood glucose intervention products for non-therapeutic purposes.

[0057] (2) Texture properties

[0058] Taking the composite buckwheat flour prepared in Example 16 as an example, an 8% (w / w) composite buckwheat flour solution was incubated at 4 °C for 16 hours to form a stable gel. The texture of the gel was analyzed using TMS-PRO. The operating parameters are as follows: probe selection, P / 50; test speed, 1 mm·s -1 ; test compression ratio, 75%; trigger stress, 5 g; test distance, 10 mm. Cohesiveness, elasticity (%), chewiness (mJ) and hardness (N) were recorded.

[0059] The results show that: at the same preparation concentration, the buckwheat flour remains liquid after refrigeration and does not form a gel. The buckwheat starch forms a fragile gel after refrigeration and cannot be measured by a texture instrument. The gel texture of the composite buckwheat flour is significantly improved, and its texture properties are cohesiveness 0.345 ± 0.031, elasticity 2.243 ± 0.391 (%), chewiness 1.150 ± 0.214 (mJ) and 1.255 ± 0.392 (N).

[0060] The results indicate that the composite buckwheat flour prepared by the present invention has better gel texture properties compared to buckwheat flour and buckwheat starch, and is suitable for food processing with whole grain buckwheat raw materials.

[0061] (3) Scanning electron microscopy

[0062] The microstructural characterization of buckwheat starch, buckwheat flour and composite buckwheat flour gel was carried out using a SU8100 scanning electron microscope. The stable gel was sliced and freeze-dried, sputter-coated with gold (Au) by a HITACHIE 1020 ion sputtering instrument, and observed at an acceleration voltage of 3.0 kV.

[0063] Figure 3SEM images of gels of buckwheat flour, composite buckwheat flour of Example 16, and buckwheat starch. Figures A and B are SEM images of gels of buckwheat flour from different perspectives. Figures C and D are SEM images of gels of composite buckwheat flour from different perspectives. Figures E and F are SEM images of gels of buckwheat starch from different perspectives. As Figure 3 shown, the buckwheat flour gel has no network structure. The buckwheat starch gel shows an uneven and fragile network with pores lacking regular shapes. The cross-section pores of the composite buckwheat flour gel are small and aggregated, presenting a denser and thicker layered microstructure, indicating that the dense microstructure may be related to stronger interparticle forces between starch granules. The interaction of the protein-fatty acid-polysaccharide ternary composite structure can form a uniform continuous phase, thus forming a gel with a more stable and compact structure.

[0064] Note: The above embodiments are only used to illustrate the present invention and do not limit the technical solutions described in the present invention. Therefore, although the present specification has described the present invention in detail with reference to the above respective embodiments, those of ordinary skill in the art should understand that the present invention can still be modified or equivalently replaced. All technical solutions and their improvements that do not depart from the spirit and scope of the present invention should be covered within the scope of the claims of the present invention.

Claims

1. A method for reducing the GI value of buckwheat flour based on a protein-fatty acid-polysaccharide ternary composite structure, characterized in that: The following steps are involved: Step 1: Weigh buckwheat flour, add it into water, and stir evenly to prepare a buckwheat flour milk solution; Step 2: adding polysaccharide gum, protein and fatty acid to the buckwheat whole flour milk solution obtained in step 1, stirring and mixing to obtain a mixed solution; the polysaccharide gum includes hydroxypropyl methylcellulose and guar gum, the protein includes whey protein, and the fatty acid includes stearic acid; Step 3: heating the mixed solution obtained in step 2 in a water bath while stirring to form a complex; Step 4: After the complex in step 3 is cooled to room temperature, it is freeze-dried and ground into powder, and the resulting powder is sieved to obtain a complex buckwheat flour with slow digestion characteristics and a low glycemic index.

2. The method for preparing buckwheat flour based on the protein-fatty acid-polysaccharide ternary composite structure to reduce the GI value of buckwheat flour according to claim 1, characterized in that: The mass concentration of the whole buckwheat powder milk solution in step 1 is 10%, and the water is distilled water.

3. The method for preparing buckwheat flour based on the protein-fatty acid-polysaccharide ternary composite structure to reduce the GI value of buckwheat flour according to claim 1, characterized in that: In step 2, the amount of polysaccharide gum added is 25% of the dry basis mass of buckwheat flour in the buckwheat flour milk solution, wherein the polysaccharide gum is composed of hydroxypropyl methylcellulose and guar gum, and the mass ratio of hydroxypropyl methylcellulose to guar gum is 1:

1. The amount of protein added is 5% to 20% of the dry basis mass of buckwheat flour in the buckwheat flour milk solution; the amount of fatty acid added is 30% to 50% of the dry basis mass of buckwheat flour in the buckwheat flour milk solution.

4. The method for preparing buckwheat flour based on the protein-fatty acid-polysaccharide ternary composite structure to reduce the GI value of buckwheat flour according to claim 3, characterized in that: In step 2, the amount of polysaccharide gum added is 25% of the dry basis mass of buckwheat flour in the buckwheat whole flour milk solution, wherein the polysaccharide gum is composed of hydroxypropyl methylcellulose and guar gum, and the mass ratio of hydroxypropyl methylcellulose to guar gum is 1:1; the amount of protein added is 10% to 20% of the dry basis mass of buckwheat flour in the buckwheat whole flour milk solution; and the amount of fatty acid added is 30% to 40% of the dry basis mass of buckwheat flour in the buckwheat whole flour milk solution.

5. The method for preparing buckwheat flour based on the protein-fatty acid-polysaccharide ternary composite structure to reduce the GI value of buckwheat flour according to claim 4, characterized in that: In step 2, the amount of polysaccharide gum added is 25% of the dry basis mass of buckwheat flour in the buckwheat whole flour milk solution, wherein the polysaccharide gum is composed of hydroxypropyl methylcellulose and guar gum, and the mass ratio of hydroxypropyl methylcellulose to guar gum is 1:1; the amount of protein added is 20% of the dry basis mass of buckwheat flour in the buckwheat whole flour milk solution; and the amount of fatty acid added is 30% of the dry basis mass of buckwheat flour in the buckwheat whole flour milk solution.

6. The method for preparing buckwheat flour based on the protein-fatty acid-polysaccharide ternary composite structure to reduce the GI value of buckwheat flour according to claim 1, characterized in that: The water bath heating temperature in step 3 is 95-100° C., and the heating and stirring time is 20-30 min.

7. The method for preparing buckwheat flour based on the protein-fatty acid-polysaccharide ternary composite structure to reduce the GI value of buckwheat flour according to claim 1, characterized in that: The freeze-drying condition in step 4 is -80°C, and the freeze-drying time is 48 hours; the mesh number of the sieve after grinding is 80-100 mesh.

8. The composite buckwheat flour prepared according to any one of claims 1 to 7, characterized in that: The total content of slowly digestible starch and resistant starch of the composite buckwheat flour is significantly increased, with the total content being greater than 70%; meanwhile, the GI value of the composite buckwheat flour is less than 65.

9. Use of the composite buckwheat flour according to claim 8 as a basic raw material for preparing low GI buckwheat food.

10. Use of the composite buckwheat flour according to claim 8 for preparing a non-therapeutic blood sugar intervention product.

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