Low-GI co-cooked and co-cooked coarse cereal porridge and preparation method thereof

Abstract

The invention relates to low-GI simultaneously-cooked and simultaneously-cooked coarse cereal porridge and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: (1) beans such as mung beans and the like are treated by adopting a low-temperature plasma technology, so that the surfaces of the beans are damaged to a certain extent, water can enter the beans more easily in the cooking process, and the cooking time is shortened; and (2) proportioning each part of coarse cereal porridge rice according to different formulas, and measuring the physicochemical properties and GI value of the coarse cereal porridge rice to obtain the low-GI coarse cereal porridge rice product. The prepared coarse cereal porridge rice can realize simultaneous cooking and eating of coarse cereals with different sizes, has a relatively low GI value, and can regulate postprandial blood sugar balance of a human body.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly relates to a low-GI co-cooked and co-ripened multi-grain porridge and a preparation method thereof. Background Art

[0002] Diabetes is a metabolic disorder disease characterized by hyperglycemia. During the treatment of diabetes, diet therapy is crucial, so it is necessary to reduce the glycemic index (GI value) of the ingested food. Porridge is one of the main foods for breakfast. It is rich in nutrition, and the starch in grains can be completely gelatinized during the production process. However, due to the easy-digestion characteristic of porridge, it is likely to cause an increase in postprandial blood glucose in the human body after consumption. In recent years, with the continuous increase in people's demand for dietary nutrition and health, multi-grains have become more and more popular among consumers. Multi-grains generally refer to grain and bean crops other than the five major crops of rice, wheat, corn, soybeans, and potatoes, including sorghum, mung beans, red beans, oats, buckwheat, tartary buckwheat, etc., which are rich in nutritional components such as carbohydrates, proteins, unsaturated fatty acids, vitamin B, and vitamin E. These multi-grains can not only supplement the necessary nutrients for the human body but also have multiple effects such as lowering blood sugar, lowering blood lipids, preventing constipation, detoxifying and beautifying the skin, and enhancing immunity. The multi-grain porridge can combine the advantages of porridge and multi-grains, increasing the sense of fullness without causing changes in the glycemic index of the human body. However, some multi-grain porridges added with beans cannot achieve co-cooking and co-ripening of beans and some multi-grains with inconsistent sizes during the cooking process, bringing many inconveniences to consumers. Therefore, it is of great significance to develop a low-GI multi-grain porridge rice that can co-cook and co-eat mung beans, red beans and other beans with other small-sized multi-grains.

[0003] Low-temperature plasma contains a large number of active particles, including electrons, ions, and free radicals, etc. Low-temperature plasma technology is widely used in the field of polymer materials to modify some membrane materials, in which high-energy electrons can break the chemical bonds of the surface molecules of the membrane materials. At the same time, ions impact the material surface under the acceleration of the electric field, and some substances on the material surface will be gradually removed. However, there is no relevant research on the treatment of beans by low-temperature plasma technology. If this technology can act on the surface of some beans to cause certain damage to their surface without destroying the integrity of the bean grains, during the cooking process, water can more easily enter the interior of the beans, reducing the cooking time, so as to achieve co-cooking and co-eating with other multi-grains. Summary of the Invention

[0004] Aiming at the above problems, the main object of the present invention is to provide a low-GI co-cooked and co-ripened multi-grain porridge rice and a preparation method thereof. The multi-grain porridge rice prepared by this method not only meets the characteristic of having a lower GI value, that is, the GI value ≤ 55, but also can achieve co-cooking and co-eating of multi-grains with different sizes.

[0005] The specific technical solution of the present invention is as follows: A low-GI mixed-grain congee rice that is cooked and ready at the same time and its preparation method, comprising the following steps: (1) A low-GI mixed-grain congee rice, which is composed of various miscellaneous grains and beans with various nutritional effects. The miscellaneous grains include germinated rice, brown rice, quinoa, tartary buckwheat rice, white sorghum rice, and some beans, etc.; (2) Preferably, the beans include mung beans, red beans, black beans, etc.; (3) Before the beans are compounded with other miscellaneous grains, they are treated by a low-temperature plasma technology. The parameter conditions of the low-temperature plasma technology treatment are a power of 200W - 500W and a treatment time of 50s - 200s; (4) The beans obtained in step (3) and other miscellaneous grains are proportioned in the following parts: Beans (5 - 10 parts), germinated rice (20 - 30 parts), brown rice (20 - 25 parts), quinoa (14 - 16 parts), tartary buckwheat rice (10 - 15 parts), white sorghum rice (10 - 12 parts).

[0006] (5) The specific method for analyzing the physicochemical properties of the mixed-grain congee rice is as follows: Weigh the mixed-grain congee rice with different proportions in step (4), and the addition ratio of water is 1:2 (W / V). After soaking for 30 minutes, it is steamed. The texture properties are measured by a texture analyzer, the GI value is measured by the DNS method, and the palatability is evaluated by sensory evaluation, so as to analyze the physicochemical properties of the mixed-grain congee rice. Beneficial effects

[0007] Compared with the prior art, the mixed-grain congee rice prepared by the present invention has a lower GI value and can be cooked and eaten together with miscellaneous grains of different sizes, etc., with beneficial effects. Description of the drawings

[0008] Figure 1 It is the standard curve of the glucose content obtained by the DNS method in Example 1. Specific embodiments

[0009] The present invention will be further described in detail below with reference to specific embodiments and the accompanying drawings. Embodiment

[0010] (1) Low-temperature plasma treatment of mung beans: Remove impurities from the mung beans, select mung beans with the same size, place them in the equipment, the treatment time is 90s, and the power is respectively selected as 200W, 300W, 400W, and 500W. After the reaction, take out the mung beans and set them aside; (2) The mass parts of every 100 parts of the raw materials of the mixed-grain congee rice are selected as follows: 8 parts of the mung beans treated in (1), 25 parts of germinated rice, 25 parts of brown rice, 15 parts of quinoa, 15 parts of tartary buckwheat rice, and 12 parts of white sorghum rice.

[0011] (3) The ratio of addition to water is 1:2 (W / V), and the mixture is soaked for 30 minutes before being steamed. The texture characteristics are measured by a texture analyzer, and the GI value is measured by the DNS method. The standard curve obtained by the DNS method is shown in the figure below. Figure 1 The palatability was evaluated by sensory evaluation, and then the physical and chemical properties of the multi-grain porridge rice with this ratio were analyzed to obtain a multi-grain porridge rice product with good palatability and rich nutrition.

[0012] (4) The various grain raw materials in step (3) are mixed evenly to obtain grain porridge, and are packaged by vacuum packaging equipment to obtain a finished product, thereby obtaining a grain porridge product. Example

[0013] (1) Low-temperature plasma treatment of mung beans: remove impurities from mung beans, select mung beans of uniform size, place them in the equipment, and treat them for 90s, 120s, 150s, 200s, and 500W of power. After the reaction is completed, take out the mung beans for later use; (2) The mass proportions of the raw materials for every 100 parts of the multi-grain porridge rice are selected as follows: 8 parts of mung beans processed in (1), 25 parts of germ rice, 25 parts of brown rice, 15 parts of quinoa, 15 parts of buckwheat rice, and 12 parts of white sorghum rice.

[0014] (3) The ratio of adding water is 1:2 (W / V), soaking for 30 minutes and then steaming. The texture characteristics are measured by texture analyzer, the GI value is measured by DNS method, and the palatability is evaluated by sensory evaluation. Then, the physicochemical properties of the multi-grain porridge with this ratio are analyzed to obtain a multi-grain porridge product with good palatability and rich nutrition.

[0015] (4) The various grain raw materials in step (3) are mixed evenly to obtain grain porridge, and are packaged by vacuum packaging equipment to obtain a finished product, thereby obtaining a grain porridge product. Example

[0016] (1) Low-temperature plasma treatment of red beans: remove impurities from red beans, select red beans of uniform size, place them in the equipment, and treat them for 50s to 200s. The power is selected at 200W, 300W, 400W and 500W respectively. After the reaction is completed, take out the red beans for use; (2) The mass proportions of the raw materials for every 100 parts of the multi-grain porridge rice are selected as follows: 8 parts of red beans processed in (1), 25 parts of germ rice, 25 parts of brown rice, 15 parts of quinoa, 15 parts of buckwheat rice, and 12 parts of white sorghum rice.

[0017] (3) The ratio of addition to water is 1:2 (W / V). After soaking for 30 minutes, it is steamed. The texture characteristics are measured by a texture analyzer, the GI value is measured by the DNS method, and the palatability is evaluated by sensory evaluation. Furthermore, the physicochemical properties of the multi-grain congee rice with this ratio are analyzed to obtain a multi-grain congee rice product with good palatability and rich nutrition.

[0018] (4) The various multi-grain raw materials in the amount of step (3) are mixed evenly to obtain multi-grain congee rice, and it is packaged by a vacuum packaging device to make a finished product, obtaining a multi-grain congee rice product.

Claims

1. A low-GI wholegrain congee rice that is cooked and ready at the same time, characterized in that, The miscellaneous grains mentioned above include germinated rice, brown rice, quinoa, tartary buckwheat rice, white sorghum rice and legumes.

2. A kind of GI-cooked and cooked together miscellaneous grain congee rice according to claim 1, characterized in that: The legumes mentioned above include mung beans, red beans and black beans.

3. A low-GI mixed-grain congee rice that is cooked and boiled simultaneously, characterized in that, It includes the following steps: (1) Treat the legumes with low-temperature plasma technology. After treatment, cracks appear on the surface of the legumes, which is beneficial to shortening the cooking time, and at the same time does not damage the integrity of the whole beans; (2) For the low-temperature plasma technology used in step (1), when treating legumes, the power is 200W - 500W, the treatment time is 50s - 200s, and the water absorption change of the treated legumes is evaluated; (3) According to a low-GI porridge rice for cooking and ripening together described in claim 1, it is characterized in that: the legumes obtained in step (1) and other miscellaneous grains are proportioned in the following parts: Legumes (5 - 10 parts), germinated rice (20 - 30 parts), brown rice (20 - 25 parts), quinoa (14 - 16 parts), tartary buckwheat rice (10 - 15 parts), white sorghum rice (10 - 12 parts); (4) Proportion the various raw materials in step (2) according to different ratios, and the addition ratio of water is 1:2 (W / V). After soaking for 30 minutes, cook. After cooling at room temperature, measure its texture characteristics with a texture analyzer, evaluate its palatability by sensory evaluation, and measure its GI value by the DNS method. The GI value of the porridge rice with different proportions should be lower than 55; (5) Pack the porridge rice with different proportions prepared in step (5) to obtain the finished product of low-GI miscellaneous grain porridge rice.

4. A low-GI mixed-grain congee rice that is cooked and ready at the same time, with a GI value ≤ 55, characterized in that It is prepared by the method described in any one of claims 1 to 3.

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