Production process of instant high-dietary-fiber meal replacement powder capable of reducing glycemic index

Abstract

The invention relates to the technical field of meal replacement powder, in particular to a production technology of instant high-dietary-fiber meal replacement powder capable of reducing the glycemic index and the high-dietary-fiber meal replacement powder. Comprising the following components in percentage by weight: 100% of high straight-chain corn flour, 6.00%-14.00% of fig polysaccharide, 5.00%-10.00% of konjac polysaccharide, 10%-15% of purple coarse rice flour and 18%-25% of resistant dextrin. The preparation method comprises the following steps: adding a compound powder into a double-screw extruder, adding the compound powder into the double-screw extruder, carrying out curing and extrusion molding, extruding puffed strips, drying the puffed strips until the water content is lower than 5%, and crushing the obtained puffed strips by a continuous feeding crusher, so that the instant high-dietary-fiber meal replacement powder with low GI and good reconstituability can be obtained by the production process. And the operation is easy.

Description

Technical Field

[0001] The present invention relates to the technical field of meal replacement powders, and particularly to a production process of an instant high-fiber meal replacement powder with a reduced glycemic index and a high-fiber meal replacement powder. Background Art

[0002] Research shows that after the human body consumes low-GI (glycemic index) foods, the blood sugar increases relatively slowly, and at the same time, it can effectively prolong the satiety, which is of great benefit to human health and blood sugar control.

[0003] Meal replacement refers to a diet method that partially or completely replaces regular meals through specific foods to achieve goals such as controlling calorie intake, losing weight, or maintaining health. In recent years, the market demand for meal replacement products has been increasing continuously, and high-fiber meal replacement powders have attracted much attention due to their core advantages. High-fiber meal replacement powders mainly use plant-based ingredients (such as whole wheat flour, soy protein, vegetable powder, and fruit powder, etc.), are rich in dietary fiber, can increase satiety while reducing calorie intake, and play a positive role in weight management, blood sugar regulation, and cholesterol level control.

[0004] To improve the meal replacement function of meal replacement powders, it is currently mainly achieved through raw material collocation. For example, raw materials with high fiber and low sugar content are selected. However, in order to match the taste and function, the actually selectable raw materials are relatively limited. Existing technologies also overcome the taste problem through cumbersome processes, but there are problems of cumbersome operation and high cost.

[0005] For example, Chinese Patent CN 119279133A discloses a low-GI tartary buckwheat nutritional meal replacement powder, and its preparation steps include microwave treatment, baking, extrusion, pressure cooking, enzymatic hydrolysis, etc. The process is cumbersome and requires a lot of equipment, which is not conducive to realizing industrial continuous production. Chinese Patent CN 119385290A discloses a preparation method of a medium-GI Pleurotus citrinopileatus meal replacement powder using a screw extruder, but this method uses a relatively expensive vacuum microwave drying method, which is not conducive to industrialization and popularization. Chinese Patent CN117481295A discloses a production method of a low-glycemic index miscellaneous grain meal replacement powder, which realizes continuous production by using a twin-screw extruder, but the prepared meal replacement powder has poor reconstitution effect.

[0006] Under this background, researching and developing an instant meal replacement powder product with good reconstitution effect, which can meet the taste preferences of consumers and provide nutritional support, has significant practical significance and application value. Summary of the Invention

[0007] The purpose of the present invention is to avoid the deficiencies in the prior art and provide a production process of an instant high-fiber meal replacement powder with a reduced glycemic index. This production process can obtain a high-fiber meal replacement powder with low GI and good reconstitution property, and has the advantage of being easy to operate.

[0008] To achieve the above object, the present invention provides the following technical solutions:

[0009] Provided is a production process of an instant high-fiber meal replacement powder with a reduced glycemic index, comprising the following steps:

[0010] Select raw materials with the following weight percentages:

[0011] High amylose corn flour is 100% by weight,

[0012] Fig polysaccharide 6.00% - 14.00%

[0013] Konjac polysaccharide 5.00% - 10.00%

[0014] Purple brown rice flour 10% - 15%

[0015] Resistant dextrin 18% - 25%

[0016] Mix the above raw materials evenly to obtain a compound powder,

[0017] Put the compound powder into a twin-screw extruder, and carry out cooking and extrusion molding on the compound powder in the twin-screw extruder. The conditions for extrusion molding are: the temperature of the first zone is 45°C - 55°C, the temperature of the second zone is 65°C - 75°C, the temperature of the third zone is 95°C - 105°C, the temperature of the fourth zone is 120°C - 140°C, the screw speed of the twin-screw extruder is 27Hz - 31Hz, the feeding speed is 20Hz - 24Hz, and extrude expanded strips.

[0018] Dry the expanded strips until the water content is lower than 5%, and break the obtained expanded strips by a continuous feeding crusher to obtain a high-fiber meal replacement powder.

[0019] In some embodiments, the temperature of the first zone is 50°C, the temperature of the second zone is 70°C, the temperature of the third zone is 100°C, and the temperature of the fourth zone is 130°C.

[0020] In some embodiments, set the screw speed of the twin-screw extruder to 27Hz.

[0021] In some embodiments, set the feeding speed of the twin-screw extruder to 24Hz.

[0022] In some embodiments, dry the expanded strips by blowing air at 55°C to make the water content of the expanded strips lower than 5%.

[0023] In some embodiments, the blowing air drying time is 3h.

[0024] Advantages of the production process of the instant high-fiber meal replacement powder with a reduced glycemic index of the present invention:

[0025] (1) The production process of an instant high-fiber meal replacement powder with a reduced glycemic index according to the present invention has discovered that polysaccharide components can effectively reduce the glycemic index of the instant meal replacement powder. Therefore, fig polysaccharide and konjac polysaccharide, which are polysaccharide components, are added. Compared with the traditional addition of lipids or proteins, using polysaccharide components can more effectively reduce the glycemic index. Moreover, the present invention uses a twin-screw extruder to produce this meal replacement powder. By utilizing the extrusion effect and temperature action of the twin-screw, fig polysaccharide and konjac polysaccharide form a completely reacted polysaccharide complex with purple rice flour and resistant dextrin. Verified by in vitro starch digestion tests, this high-fiber meal replacement powder can significantly delay starch hydrolysis and blood glucose elevation, has a low glycemic index, and a relatively high content of antioxidant components. It is suitable for consumption by people with type II diabetes and those with blood glucose control requirements. The glycemic index of the obtained high-fiber meal replacement powder is as low as 52.47. Since the structural components of lipids and proteins are different from the polysaccharides used in the present application, lipids and proteins cannot effectively reduce the GI value of the meal replacement powder with purple rice flour and resistant dextrin. The production process of the present invention is easy to operate and suitable for large-scale production and application.

[0026] (2) The production process of an instant high-fiber meal replacement powder with a reduced glycemic index according to the present invention introduces purple rice flour, resistant dextrin, and excellent additives for reasonable compounding to solve the problem of poor instant solubility and flavor of the above extrusion complex. Subsequently, the screw speed and extrusion temperature of the twin-screw extruder are adjusted within an appropriate range, and after extruding to obtain expanded strips, drying treatment is carried out. Finally, a continuous feeding pulverizer is used to break it into an instant high-fiber meal replacement powder with a low glycemic index. This high-fiber meal replacement powder has a mixed aroma, no obvious caking phenomenon, and a good taste.

[0027] There is also provided a high-fiber meal replacement powder prepared by the above production process of an instant high-fiber meal replacement powder with a reduced glycemic index.

[0028] In some embodiments, the GI value of the high-fiber meal replacement powder is 52.47. Description of the Drawings

[0029] Figure 1 It is a scanning electron micrograph of extruded high amylose corn flour;

[0030] Figure 2 It is a scanning electron micrograph of a high amylose corn flour - glycerol monocaprylate complex;

[0031] Figure 3 It is a scanning electron micrograph of a high amylose corn flour - glycerol monolaurate complex;

[0032] Figure 4 It is a scanning electron micrograph of a high amylose corn flour - fig polysaccharide complex;

[0033] Figure 5 It is the scanning electron micrograph of high amylose corn flour-konjac polysaccharide complex;

[0034] Figure 6 It is the scanning electron micrograph of high amylose corn flour-pea protein complex;

[0035] Figure 7 It is the scanning electron micrograph of high amylose corn flour-soybean protein complex. Detailed implementation manners

[0036] The preferred embodiments of the present invention will be described in more detail below with reference to the accompanying drawings. Although the preferred embodiments of the present invention are shown in the drawings, it should be understood that the present invention can be implemented in various forms and should not be limited by the embodiments set forth herein. On the contrary, these embodiments are provided so that the present invention will be more thorough and complete, and can fully convey the scope of the present invention to those skilled in the art.

[0037] Example 1

[0038] S1. Select high amylose corn flour accounting for 100% by weight, 14.00% of fig polysaccharide, 12.00% of purple brown rice flour, and 20.00% of resistant dextrin, and mix the components evenly to obtain a compound powder.

[0039] S2. Set the screw speed of the twin-screw extruder to 27 Hz;

[0040] S3. The conditions for pouring the compound powder into the twin-screw extruder for ripening and extrusion molding are: the feeding rate is 24 Hz, the temperature of the first zone is 50 °C, the temperature of the second zone is 70 °C, the temperature of the third zone is 100 °C, and the temperature of the fourth zone is 130 °C;

[0041] S4. Dry the obtained expanded strips in a blast dryer at 55 °C for 3 h to reduce the moisture content to about 5%;

[0042] S5. Break the obtained expanded strips with a continuous feeding crusher to obtain an instant hypoallergenic and low glycemic index meal replacement powder with high fiber content.

[0043] Comparative Example 1

[0044] The difference between this comparative example and Example 1 is that the fig polysaccharide is replaced with a lipid component, monooctanoin complex.

[0045] Comparative Example 2

[0046] The difference between this comparative example and Example 1 is that the fig polysaccharide is replaced with a lipid component, monolaurin complex.

[0047] Comparative Example 3

[0048] The difference between this comparative example and Example 1 is that the fig polysaccharide is replaced with the protein component pea protein complex.

[0049] Comparative Example 4

[0050] The difference between this comparative example and Example 1 is that the fig polysaccharide is replaced with the protein component soybean protein complex.

[0051] Detect Examples 1 and Comparative Examples 1-4, and the test methods are as follows:

[0052] 1. Microstructure determination

[0053] Use a scanning electron microscope to observe the microstructure of the samples prepared in Example 1 and Example 2. Take an appropriate amount of sample powder and evenly stick it to the sample stage with conductive glue. Blow off the excess sample, perform gold spraying treatment and observe with a scanning electron microscope, and find the characteristic part for taking pictures. The test voltage is 10-30 kV, and the magnification is 7000 times.

[0054] 2. Thermodynamic property determination

[0055] Use differential scanning calorimetry to test the thermodynamic parameters of the samples prepared in Example 1 and Example 2. Weigh 5.0 mg of sample powder, add deionized water with a micro syringe according to the ratio of sample: water of 1:2, cover with a standard aluminum lid, press the sample into a tablet by a tablet press to make the sample pan and the lid completely sealed. After sealing, place it overnight at 4 °C for equilibration and then it can be put on the machine for testing. Test conditions: Heat from 20 °C to 150 °C at a heating rate of 10 °C / min, with nitrogen as the carrier gas and a blank pan as the control. Record the initial temperature (T0), peak temperature (T p ), end temperature (T C ) and enthalpy change value (ΔH).

[0056] 1. Calculation of glycemic index

[0057] An in vitro simulated digestion test was used to determine the glycemic index of the samples prepared in Examples 2-6. Accurately weigh 0.2 g of the sample into a conical flask, add 15 mL of 0.2 mol / L sodium acetate buffer solution with a pH value of 5.2, and mix well. Under the constant temperature condition of 37 °C, oscillate and hydrolyze at 150 r / min for 10 min. Then add 10 mL of the mixed enzyme solution of porcine pancreatic α-amylase and glucoamylase. Take 1 mL of the enzymolysis solution at 0, 10, 20, 30, 60, 90, 120, and 180 min respectively, quickly add 4 mL of 80% ethanol to terminate the reaction, centrifuge at 6000 r / min for 10 min, then take 0.5 mL of the supernatant, dilute it to an appropriate multiple, and use the dinitrosalicylic acid method to determine the reducing sugar content. Taking the starch hydrolysis rate as the ordinate and the enzymolysis time as the abscissa, draw the sample hydrolysis curve. Using white bread as the standard product, calculate the ratio of the area under the hydrolysis curve (AUC) of the sample to the corresponding area of white bread in the same period to represent the hydrolysis index (HI) of the sample. After obtaining HI, according to the calculation formula, further obtain the glycemic index (GI).

[0058]

[0059] GI = 39.71 + 0.549 × HI

[0060] The results obtained are shown in Table 1 and the Figures 1 to 7 shown SEM scanning images. From Figures 1 to 7 it can be seen that Figure 4 and Figure 5 the internal structures of the linear corn starch-fig polysaccharide complex and the linear corn starch-konjac polysaccharide complex shown are more uniform.

[0061] Table 1 Control experiments on differential scanning calorimeter parameters of lipid, polysaccharide, and protein complexes

[0062]

[0063] Note: Different superscripts in the same column indicate significant differences (P < 0.05), the same below

[0064] Note: Extruded high-amylose corn starch, lipid group (glycerol monocaprylate complex, glycerol monolaurate complex), polysaccharide group (fig polysaccharide complex, konjac polysaccharide complex), and protein group (pea protein complex, soy protein complex) are respectively denoted as ECF, EMA-CF, ELA-CF, EFP-CF, EKP-CF, EPP-CF, ESP-CF.

[0065] The test results are shown in Table 1 as follows:

[0066] As can be seen from Table 1, among the six additives, the thermal stability of the composite of fig polysaccharide and high amylose corn flour after extrusion is the best, with the highest ΔH of 6.48 J / g, higher resistance to digestive enzymes, and better slow digestion effect.

[0067] The glycemic index results of lipid, polysaccharide, and protein complexes are shown in Table 2

[0068] Table 2 Glycemic index of lipid, polysaccharide, and protein complexes

[0069]

[0070] The test results are shown in Table 2:

[0071] As can be seen from Table 2, the slow digestion effect of the polysaccharide group is the best, among which the fig polysaccharide complex is the best, with a GI value less than 55, belonging to a low-GI product; the slow digestion effects of the lipid and protein groups are average, and the GI values are both greater than 55. Therefore, polysaccharide additives are more conducive to reducing the GI value of the extrusion composite and are more suitable for developing products suitable for people with diabetes and blood sugar control.

[0072] It should be noted that since konjac polysaccharide can improve the taste, in actual application, konjac polysaccharide is also added in the case of adding fig polysaccharide.

[0073] Example 2

[0074] S1. Select the fig polysaccharide dosage shown in Table 3, with the weight of high amylose corn flour being 100%, fix 12.00% of purple rice flour and 20.00% of resistant dextrin, and mix the components evenly to obtain a compound powder.

[0075] S2. Set the screw speed of the twin-screw extruder to 27 Hz;

[0076] S3. The conditions for pouring the compound powder into the twin-screw extruder for cooking and extrusion molding are: the feeding rate is 24 Hz, the temperature of the first zone is 50 °C, the temperature of the second zone is 70 °C, the temperature of the third zone is 100 °C, and the temperature of the fourth zone is 130 °C;

[0077] S4. Dry the obtained expanded strips under blowing at 55 °C for 3 h to reduce the moisture content to about 5%;

[0078] S5. Break the obtained expanded strips with a continuous feeding crusher to obtain an instant high-fiber content and low-glycemic index meal replacement powder.

[0079] The results are shown in Table 3

[0080] Table 3 Control test for preparing instant low-glycemic index and high-fiber meal replacement powder with different fig polysaccharide addition amounts

[0081]

[0082] The results are shown in Table 3 as follows:

[0083] As can be seen from Table 3, considering factors such as the GI value, water solubility index, and sensory quality, it is more appropriate to control the addition amount of the fig polysaccharide in the instant high-fiber and low-glycemic index meal replacement powder prepared by the present invention to be 6.00% - 14.00%.

[0084] Example 3

[0085] S1. Select the konjac usage shown in Table 4. The weight of high amylose corn flour is 100%. Fix 14% of fig polysaccharide, 12.00% of purple rice flour, and 20.00% of resistant dextrin. Mix the components evenly to obtain a compound powder.

[0086] S2. Set the screw speed of the twin-screw extruder to 27 Hz.

[0087] S3. The conditions for pouring the compound powder into the twin-screw extruder for cooking and extrusion molding are as follows: the feeding rate is 24 Hz, the temperature of the first zone is 50 °C, the temperature of the second zone is 70 °C, the temperature of the third zone is 100 °C, and the temperature of the fourth zone is 130 °C.

[0088] S4. Dry the obtained expanded strips in a blast dryer at 55 °C for 3 h to reduce the water content to about 5%.

[0089] S5. Crush the obtained expanded strips with a continuous feeding crusher to obtain an instant high-fiber and low-glycemic index meal replacement powder.

[0090] The results are shown in Table 4

[0091] Table 4 Control test of making instant low-glycemic index and high-fiber meal replacement powder with different addition amounts of konjac polysaccharide

[0092]

[0093] The test results are shown in Table 4 as follows:

[0094] As can be seen from Table 4, considering factors such as the GI value, water solubility index, and sensory quality, it is more appropriate to control the addition amount of the konjac polysaccharide in the instant high-fiber and low-glycemic index meal replacement powder prepared by the present invention to be 5.00% - 10.00%.

[0095] Example 4

[0096] S1. Select high amylose corn flour with a weight of 100%, 7.5% of konjac polysaccharide, 14% of fig polysaccharide, 12.00% of purple rice flour, and 20.00% of resistant dextrin. Mix the components evenly to obtain a compound powder.

[0097] S2. Set the screw rotation speed range of the twin-screw extruder as shown in Table 5 respectively.

[0098] S3. The conditions for pouring the compound powder into the twin-screw extruder for cooking and extrusion molding are: the feeding rate is 24 Hz, the temperature of the first zone is 50 °C, the temperature of the second zone is 70 °C, the temperature of the third zone is 100 °C, and the temperature of the fourth zone is 130 °C.

[0099] S4. Dry the obtained expanded strips in a blast dryer at 55 °C for 3 h to reduce the moisture content to about 5%.

[0100] S5. Break the obtained expanded strips with a continuous feeding crusher to obtain an instant hypoallergenic high-fiber content meal replacement powder.

[0101] The results are shown in Table 5.

[0102] Table 5 Control test of making instant hypoallergenic high-fiber content meal replacement powder at different screw rotation speeds

[0103]

[0104] The test results are shown in Table 5:

[0105] As can be seen from Table 5, considering factors such as the GI value, water solubility index, and sensory quality, it is more appropriate to control the screw rotation speed range of the instant hypoallergenic high-fiber content meal replacement powder prepared in the present invention to be 27.00 Hz - 31.00 Hz.

[0106] Example 5

[0107] S1. Select high amylose corn flour accounting for 100% by weight, 7.5% konjac polysaccharide, 14% fig polysaccharide, 12.00% purple rice flour, and 20.00% resistant dextrin. Mix the components evenly to obtain a compound powder.

[0108] S2. Set the screw rotation speed of the twin-screw extruder to 27.00 Hz.

[0109] S3. The conditions for pouring the compound powder into the twin-screw extruder for cooking and extrusion molding are: the feeding rate is 24 Hz, the temperature of the first zone is 50 °C, the temperature of the second zone is 70 °C, the temperature of the third zone is 100 °C, and the temperature of the fourth zone is as shown in Table 6 respectively.

[0110] S4. Dry the obtained expanded strips in a blast dryer at 55 °C for 3 h to reduce the moisture content to about 5%.

[0111] S5. Break the obtained expanded strips with a continuous feeding crusher to obtain an instant hypoallergenic high-fiber content meal replacement powder.

[0112] The results are shown in Table 6

[0113] Table 6 Control test of making instant high-fiber meal replacement powder with low glycemic index at different extrusion temperatures

[0114]

[0115]

[0116] The test results are shown in Table 6 as follows:

[0117] As can be seen from Table 6, considering factors such as the GI value, water solubility index, and sensory quality comprehensively, for the instant high-fiber meal replacement powder with low glycemic index prepared by the present invention, it is more appropriate to control the extrusion temperature range at 120°C to 140°C.

[0118] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, the present invention can have various modifications and changes. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A production process of an instant high-fiber meal replacement powder with a reduced glycemic index, characterized in that, It includes the following steps: Select raw materials with the following weight percentages: High amylose corn flour is 100% by weight, Fig polysaccharide is 6.00% - 14.00% Konjac polysaccharide is 5.00% - 10.00% Purple rice flour is 10% - 15% Resistant dextrin is 18% - 25% Mix the above raw materials evenly to obtain a compound powder, Put the compound powder into a twin-screw extruder for cooking and extrusion molding. The conditions for extrusion molding are: the temperature in zone 1 is 45°C - 55°C, the temperature in zone 2 is 65°C - 75°C, the temperature in zone 3 is 95°C - 105°C, the temperature in zone 4 is 120°C - 140°C, the screw speed of the twin-screw extruder is 27Hz - 31Hz, the feeding speed is 20Hz - 24Hz, and extrude expanded strips, Dry the expanded strips until the water content is lower than 5%, and break the obtained expanded strips with a continuous feeding crusher to obtain a high dietary fiber meal replacement powder.

2. The production process of the instant high dietary fiber meal replacement powder with a reduced glycemic index according to claim 1, characterized in that, The temperature in zone 1 is 50°C, the temperature in zone 2 is 70°C, the temperature in zone 3 is 100°C, and the temperature in zone 4 is 130°C.

3. The production process of the instant high-fiber meal replacement powder with a reduced glycemic index according to claim 1, characterized in that, Set the screw speed of the twin-screw extruder to 27Hz.

4. The production process of the instant high dietary fiber meal replacement powder with a reduced glycemic index according to claim 3, characterized in that, Set the feeding speed of the twin-screw extruder to 24Hz.

5. The production process of the instant high dietary fiber meal replacement powder with a reduced glycemic index according to claim 1, characterized in that, Dry the expanded strips by blowing air at 55°C to make the water content of the expanded strips lower than 5%.

6. The production process of the instant high dietary fiber meal replacement powder with a reduced glycemic index according to claim 5, characterized in that, The blowing air drying time is 3h.

7. A high dietary fiber meal replacement powder, characterized in that, It is prepared by the production process of the instant high dietary fiber meal replacement powder for reducing the glycemic index according to any one of claims 1 - 6.

8. The high dietary fiber meal replacement powder according to claim 8, characterized in that, The GI value of the high dietary fiber meal replacement powder is 52.47.

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