Preparation method of low-GI whole-grain furnace fruit rich in dietary fibers

Abstract

The invention discloses a preparation method of low-GI whole-grain furnace fruits rich in dietary fibers, and the preparation method of the low-GI whole-grain furnace fruits rich in dietary fibers comprises the following steps: step 1, extracting low-GI whole-grain starch; step 2, treating the compound powder with pullulanase; and step 3, preparing the whole-grain furnace fruits. On the premise of ensuring the taste, the blood glucose generation index of the traditional old-fashioned oven fruit is reduced, and the food selection of sugar-controlled people is enriched; meanwhile, multiple cereals are compounded, on the premise of low GI, the product is richer in nutritional value, rich in dietary fibers and flavonoid substances, and beneficial to promoting intestinal tract movement and maintaining heart and cerebral vessel health; the GI value is reduced through pullulanase treatment, the specificity is higher, the purpose of reducing the GI value of a product can be better achieved, the method is low in investment, environmentally friendly and capable of specifically acting on carbohydrates in food, the structure of the carbohydrates is changed through hydrolysis, and therefore the GI value of the food is effectively reduced.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of food technology, and relates to a preparation method of oven fruit, in particular to a preparation method of low GI whole grain oven fruit rich in dietary fiber. BACKGROUND

[0002] In recent years, with the improvement of people's life, residents gradually change from eating enough to eating well and eating healthy nutrition in daily diet, and pay more attention to the function and effect of food. Oven fruit is an old snack in the northeast, which is a rectangular hard snack made of oil, sugar and flour. It has a unique taste and is favored by consumers. Its traditional production process emphasizes "three oils and three sugars" - mixing of lard, butter and vegetable oil, and super fine sugar, maltose and sugar syrup, supplemented by eggs and flour, and then high-temperature baking to form a unique caramel. However, with the awakening of the whole people's health consciousness and the sweeping of "low sugar and low fat" diet, oven fruit gradually loses market favor. Nutrition data shows that the heat of 100 grams of oven fruit is more than 400 kcal, and the content of saturated fat and added sugar far exceeds the recommended daily intake, which can easily cause obesity, high blood sugar and other health risks if consumed for a long time. It belongs to medium or high glycemic index (GI) food, and the postprandial blood glucose concentration of the human body will rise sharply after eating, which is not suitable for people with chronic diseases such as diabetes to eat. Therefore, it is necessary to design a low glycemic index oven fruit to continue to inherit and carry forward the traditional pastry.

[0003] At present, the methods for reducing the glycemic index of food at home and abroad mainly include adding low GI food to high GI food, physical modification, chemical modification, enzymatic modification and composite modification of starch. Physical modification methods include ultrasonic treatment, microwave treatment, wet heat treatment and extrusion treatment. These methods are green and pollution-free, but the modification treatment of different grain raw materials needs to optimize the equipment parameters, and the investment is large; chemical modification includes esterification and etherification, but it has a great influence on the raw materials, and other nutrients except starch may also be modified and lost, and there is chemical residue. In summary, the development of a low GI whole grain oven fruit rich in dietary fiber needs to meet the following requirements: (1) the GI value of whole grain raw materials is low and rich in dietary fiber; (2) the intake of high-sugar and high-oil substances is reduced during the preparation of whole grain oven fruit, and maltitol, inulin and other substances can be used instead of sucrose, and the proportion of lard and soybean oil can be reduced; (3) pullulanase enzymolysis is safe, green and residue-free.

[0004] The existing low GI products mainly focus on bread, dough and premixed flour fields, and are extremely scarce in the application of traditional old-fashioned cakes; and the current research and development of low GI products mainly focuses on single material research, and the research on mixed and compounded multiple grains is less, resulting in that the existing products have single nutritional structure, or a large amount of grains are added, and the food is not easy to digest; in addition, the current research mainly focuses on physical modification, and the equipment investment is large, one parameter is only applicable to one product, and the universality is not strong. The commercially available cakes usually have high oil and high sugar, and the blood sugar response level is high after the human body intake, which is not conducive to the maintenance of blood sugar level of diabetic patients and sugar control groups. SUMMARY

[0005] The present application provides a preparation method of low GI whole grain cakes rich in dietary fiber, which reduces the glycemic index of traditional old-fashioned cakes under the premise of ensuring the taste, enriches the food choices of sugar control groups; at the same time, the multiple grain compounding is used, the nutritional value of the product is more abundant under the premise of low GI, rich in dietary fiber and flavonoids, which is beneficial to promote intestinal peristalsis and maintain cardiovascular health; the pululanase treatment is used to reduce the GI value, which is more specific, and can better achieve the purpose of reducing the GI value of the product, and the investment is less, green and environmentally friendly, can specifically act on the carbohydrates in the food, changes the structure by hydrolysis, thereby effectively reduces the GI value of the food.

[0006] The purpose of the present application is realized by the following technical solutions:

[0007] The present application provides a preparation method of low GI whole grain cakes rich in dietary fiber, which reduces the glycemic index of traditional old-fashioned cakes under the premise of ensuring the taste, enriches the food choices of sugar control groups; at the same time, the multiple grain compounding is used, the nutritional value of the product is more abundant under the premise of low GI, rich in dietary fiber and flavonoids, which is beneficial to promote intestinal peristalsis and maintain cardiovascular health; the pululanase treatment is used to reduce the GI value, which is more specific, and can better achieve the purpose of reducing the GI value of the product, and the investment is less, green and environmentally friendly, can specifically act on the carbohydrates in the food, changes the structure by hydrolysis, thereby effectively reduces the GI value of the food. Figure 1 As shown in the following steps:

[0008] Step one, screening and compounding of fourteen whole grains:

[0009] Step one, select brown rice, rye, barley, wheat, bitter buckwheat, highland barley, oat, quinoa, red rice, black rice, buckwheat rice, Job's tears, yellow rice, corn grits fourteen kinds of whole grains respectively for pretreatment, remove impurities;

[0010] Step one, use the grinder to grind the grains respectively, pass through 80~100 mesh sieve, seal for later use;

[0011] Step one, measure its physicochemical properties moisture, ash, protein, fat, starch, amylose, polyphenol, flavonoid, dietary fiber, starch digestion characteristics, estimated glycemic index, screen out the whole grains with lower GI value and rich in dietary fiber and flavonoids for compounding, the whole grains are brown rice, oat, quinoa, barley, highland barley;

[0012] Step two, extraction of low GI whole grain starch:

[0013] The five kinds of whole grains screened in step one are treated as follows:

[0014] Step two, clean the whole grains and remove impurities, rinse with clean water for 2~3 times, and drain the surface moisture;

[0015] Step two, put the grains into a large beaker, add excess water, soak for 4~8 hours, and make the grain particles swell by absorbing water;

[0016] Step two, put the soaked grains into the grinder and grind, after grinding, pour into a large beaker, slowly add 0.2~0.5% sodium hydroxide solution while stirring, adjust pH to 9.0~11.0, control temperature at 30~40℃, and stir for 1~2 hours;

[0017] Step two, after the reaction is completed, stop stirring, stand for 30~60 min, and pour off the supernatant;

[0018] Step two, add a large amount of clean water to the precipitate, stir evenly, stand, and pour off the supernatant;

[0019] Step two, repeat step two for 3~5 times until the pH of the washing liquid is 7.0±0.5;

[0020] Step two, centrifuge the solution (3000~4000r / min, 10~15min) to obtain wet starch;

[0021] Step two, dry the wet starch in an oven at 40~50℃, grind, pass through 80~100 mesh sieve, and obtain whole grain starch;

[0022] Step three, compounding of pullulanase treated powder:

[0023] Step three one, mix brown rice starch 15~55g, oat starch 10~35g, quinoa starch 10~60g, barley starch 15~35g, barley starch 20~60g, and pass through 80~100 mesh sieve;

[0024] Step three two, dissolve the base material compounded in step three one in sodium acetate buffer solution (200mmol / L, pH5.0) to prepare a starch milk solution of 0.1~0.5g / mL;

[0025] Step three three, gelatinize the starch milk solution in a water bath at 85~95℃ for 10~20 minutes, cool to room temperature, and preheat in a water bath at 35~40℃ for 5~15 minutes, and then add 60~100U / g of pullulanase;

[0026] Step three four, react for 1~3 hours, add 2~4 times the volume of anhydrous ethanol, shake, centrifuge (3000~5000r / min, 10~30min), take the precipitate, wash with 3~5 times the volume of 75% ethanol for 2~4 times, finally wash the supernatant with anhydrous ethanol, and dry the starch in an oven at 40~50℃ overnight, and the next day, crush the starch and pass through 80~100 mesh sieve for standby use;

[0027] Step four, preparation of whole grain oven fruit:

[0028] Step four one, mix the enzyme-treated brown rice starch 15~55g, oat starch 10~35g, quinoa starch 10~60g, barley starch 15~35g, barley starch 20~60g, common flour 110~160g, baking soda 2~4g, and baking powder 3~6g, and pass through a sieve for standby use;

[0029] Step four two, add 20~55g of lard, 10~35g of butter, 10~35g of corn oil, 30~55g of maltitol, 15~25g of inulin, 45~55g of eggs, 35~45mL of milk, 2~5g of vanilla essence, and 4~7g of lemon juice to prepare the low GI whole grain oven fruit rich in dietary fiber.

[0030] Compared with the prior art, the present application has the following advantages:

[0031] The present application selects fourteen kinds of whole grains as experimental raw materials, determines the basic nutritional indicators and functional ingredients, and selects low GI whole grain raw materials rich in dietary fiber for compounding. Therefore, the low GI whole grain base raw material is diverse in variety, rich in nutrition, and meets the health needs of various populations. Since the base is modified by pullulanase, starch is debranched to form linear short amylose, thereby increasing the content of amylose in the starch system, producing higher crystallinity, and increasing the yield of resistant starch. The estimated glycemic index of the whole grain base is further reduced. In the preparation process of the furnace fruit, the selected flour raw material is a base compounding powder treated by pullulanase, and functional polysaccharides are used instead of sucrose, and the proportion of lard, butter, etc. is reduced, so that the prepared furnace fruit is a low GI whole grain furnace fruit rich in dietary fiber and low in oil and sugar. In summary, the present application has the following advantages:

[0032] 1. The low GI whole grain base raw material is diverse in variety, rich in nutrition, and meets the health needs of various populations.

[0033] 2. The GI value of the base is further reduced after modification by pullulanase, which can better meet the sugar control needs of diabetic and sugar control populations.

[0034] 3. The furnace fruit prepared by using the low GI whole grain base rich in dietary fiber is low in oil and sugar, belongs to low GI food, is beneficial to the inheritance and development of traditional northeast old-style cakes, and gradually wins the favor of the market.

[0035] 4. The method has the characteristics of harmless production process, wide application range, high nutritional value of the product, and low estimated glycemic index. BRIEF DESCRIPTION OF DRAWINGS

[0036] Figure 1 The preparation flow chart of the low GI whole grain furnace fruit rich in dietary fiber. DETAILED DESCRIPTION

[0037] The technical solutions of the present application will be further described below in combination with the drawings, but are not limited thereto. Any modification or equivalent replacement of the technical solutions of the present application without departing from the spirit and scope of the present application shall be covered in the protection scope of the present application.

[0038] Example 1

[0039] The present application provides a preparation method of a low GI whole grain furnace fruit rich in dietary fiber, as shown in Figure 1 The method is implemented according to the following steps:

[0040] Step one, selection and compounding of fourteen kinds of whole grains

[0041] Step one, select brown rice, rye, barley, wheat, bitter buckwheat, highland barley, oat, einkorn, red rice, black rice, buckwheat rice, job's tears, yellow rice, corn bran for pretreatment, remove impurities;

[0042] Step two, use a grinder to grind the grains, pass through an 80-100 mesh sieve, seal for later use;

[0043] Step three, according to GB 5009 related standards, determine the physicochemical properties of moisture, ash, protein, fat, starch, amylose, polyphenols, flavonoids, dietary fiber, etc., according to the method of Englyst et al. to determine the starch digestion characteristics, estimate the glycemic index, etc., and screen out whole grains with low GI values and rich in dietary fiber and flavonoids for compounding.

[0044] Step two, extraction of low GI whole grain starch:

[0045] The five whole grains selected in step one, brown rice, oat, buckwheat, barley, and highland barley, were treated as follows:

[0046] Step two, clean the whole grains and remove impurities, rinse with clean water three times, and drain the surface moisture;

[0047] Step two, place the grains in a large beaker, add excess clean water, and soak for 6 hours to allow the grain particles to absorb water and swell;

[0048] Step two, place the soaked grains in a grinder and grind, then pour them into a large beaker, slowly add 0.3% sodium hydroxide solution while stirring, adjust the pH to 10.0, control the temperature at 35°C, and stir for 1.5 hours;

[0049] Step two, after the reaction is complete, stop stirring and let it stand for 60 minutes, then pour off the supernatant;

[0050] Step two, add a large amount of clean water to the precipitate, stir well, and let it stand, then pour off the supernatant;

[0051] Step two, repeat step two five times until the pH of the washing solution is 7.0±0.5;

[0052] Step two, centrifuge the solution (3500 r / min, 15 min) to obtain wet starch;

[0053] Step two, place the wet starch in an oven and dry it at 45°C, then pass it through a 100 mesh sieve to obtain whole grain starch.

[0054] Step three, whole grain starch treated with pullulanase:

[0055] Step three one, mix brown rice starch 50g, oat starch 30g, quinoa starch 15g, barley starch 30g, barley starch 25g, and pass through 80-100 mesh sieve for use;

[0056] Step three two, dissolve the base material prepared in step three one in sodium acetate buffer solution (200 mmol / L, pH 5.0) to prepare a starch milk solution of 0.1 g / mL;

[0057] Step three three, gelatinize the starch milk solution in a water bath at 90°C for 15 minutes, cool to room temperature, and then preheat in a water bath at 37°C for 10 minutes. Add 60 U / g of pullulanase;

[0058] Step three four, react for 2 hours, add 3 times the volume of anhydrous ethanol, shake, centrifuge (4000 r / min, 20 min), take the precipitate, wash with 4 times the volume of 75% ethanol for 2 times, and finally wash the supernatant with anhydrous ethanol. Dry the starch in an oven at 45°C overnight, and pass the starch through a 100 mesh sieve the next day for use.

[0059] Step four, preparation of whole grain oven fruit:

[0060] Step four one, mix the enzyme-treated brown rice starch 50g, oat starch 30g, quinoa starch 15g, barley starch 30g, barley starch 25g, ordinary flour 150g, baking soda 2g, and baking powder 3g, and pass through a sieve for use;

[0061] Step four two, put 50g of softened lard, 30g of butter, 30g of corn oil, and 50g of maltitol into a large bowl, and beat with a beater until the color becomes lighter and the volume becomes fluffy. Add inulin 20g and continue to stir until uniform;

[0062] Step four three, pour in the beaten egg liquid 50g in 4 times, each time stirring until the egg liquid is completely absorbed to avoid oil and water separation;

[0063] Step four four, sieve the mixed powder in step four one into the bowl, pour in milk 40mL, vanilla extract 3g, and lemon juice 5g. First, stir with a spatula to form a flocculent shape, and then knead into a dough. After the surface of the dough becomes smooth, cover it with plastic wrap and relax for 20 minutes;

[0064] Step four five, place the relaxed dough on a board sprinkled with flour, and roll it into a cake with a thickness of about 1.2-1.5 cm. Then cut it into small pieces of 2-3 cm square, similar to chess pieces;

[0065] Step four six, preheat the oven to 175°C for 10 minutes. Place the oven fruit blanks in the oven at an appropriate distance to prevent sticking. Bake in the middle layer for 20 minutes. During the baking process, observe the oven fruit. When the surface of the oven fruit is light golden yellow and the edges are slightly raised, it is ready to be taken out of the oven;

[0066] Step four seven, the cooking characteristics, texture characteristics and nutritional components of the furnace fruit are determined and microstructure observation is performed.

[0067] Example 2:

[0068] The present embodiment provides a method for preparing a low GI whole grain furnace fruit rich in dietary fiber, as shown in the following steps: Figure 1

[0069] Step one, screening and compounding of fourteen kinds of whole grains:

[0070] Step one, select brown rice, rye, barley, wheat, bitter buckwheat, highland barley, oat, white rye, red rice, black rice, buckwheat rice, job's tears, yellow rice, and corn grits for pretreatment to remove impurities;

[0071] Step two, grind the grains with a grinder, pass through an 80-100 mesh sieve, and seal for later use;

[0072] Step three, according to the relevant standards of GB 5009, determine the physicochemical properties of water, ash, protein, fat, starch, amylose, polyphenols, flavonoids, dietary fiber, etc., according to the method of Englyst et al. to determine the starch digestion characteristics, estimate the glycemic index, etc., and screen out whole grains with low GI, rich in dietary fiber and flavonoids for compounding.

[0073] Step two, extraction of low GI whole grain starch:

[0074] The five whole grains of brown rice, oat, buckwheat, barley, and highland barley screened in step one are treated as follows:

[0075] Step two one, clean the whole grains and remove impurities, and rinse them with clean water twice and drain the surface moisture;

[0076] Step two two, place the grains in a large beaker and add excess clean water, soak for 8 hours, and allow the grain particles to absorb water and swell;

[0077] Step two three, grind the soaked grains in a grinder, pour them into a large beaker after grinding, slowly add 0.2% sodium hydroxide solution while stirring, adjust the pH to 9.0, control the temperature at 30°C, and stir for 1 hour;

[0078] Step two four, after the reaction is completed, stop stirring and let it stand for 30 minutes, and pour off the supernatant;

[0079] Step two five, add a large amount of clean water to the precipitate, stir evenly, and let it stand, then pour off the supernatant;

[0080] Step two six, repeat step two five three times until the pH of the washing liquid is 7.0±0.5;​

[0081] Step two seven, the solution was dehydrated and centrifuged (3000 r / min, 10 min), and wet starch was obtained;

[0082] Step two eight, the wet starch was placed in an oven and dried at 40℃, crushed, and passed through an 80 mesh sieve to obtain whole grain starch.

[0083] Step three, puranase treatment of whole grain starch:

[0084] Step three one, mix 30g of brown rice starch, 15g of oat starch, 35g of quinoa starch, 20g of barley starch, and 50g of barley starch, and pass through an 80~100 mesh sieve for use;

[0085] Step three two, the base material prepared in step three one was dissolved in sodium acetate buffer (200mmol / L, pH5.0) to prepare a 0.3g / mL starch milk solution;

[0086] Step three three, the starch milk solution was gelatinized in a 90℃ water bath for 15 minutes, cooled to room temperature, and then preheated in a 37℃ water bath for 10 min, and 80U / g of puranase was added;

[0087] Step three four, react for 2 hours, add 3 times the volume of anhydrous ethanol, shake, centrifuge (4000 r / min, 20 min), take the precipitate, wash with 4 times the volume of 75% ethanol for 2 times, finally wash the supernatant with anhydrous ethanol, and dry the starch in a 45℃ oven overnight, then pass the starch through a 100 mesh sieve the next day for use.

[0088] Step four, preparation of whole grain bread:

[0089] Step four one, mix 30g of brown rice starch, 15g of oat starch, 35g of quinoa starch, 20g of barley starch, 50g of barley starch, 150g of ordinary flour, 2g of baking soda, and 3g of baking powder, and pass through a sieve for use;

[0090] Step four two, put 30g of softened lard, 20g of butter, 20g of corn oil, and 35g of maltitol into a large bowl, and beat with a beater until the color becomes lighter and the volume becomes fluffy, then add 15g of inulin and continue to stir until uniform;

[0091] Step four three, pour in 45g of beaten egg liquid in 3 times, each time stirring until the egg liquid is completely absorbed to avoid oil and water separation;

[0092] Step four four, sieve the mixed powder in step four one into the bowl, pour in 35mL of milk, 3g of vanilla extract, and 5g of lemon juice, first stir with a spatula to form a flocculent state, then knead into a dough, and knead until the surface of the dough is smooth, then cover with plastic wrap and relax for 20 minutes;

[0093] Step four five, the relaxed dough is placed on a board sprinkled with thin powder, rolled into a cake with a thickness of about 1.2~1.5 centimeters, and then cut into small pieces of 2~3 centimeters square with a knife, similar to chess pieces in shape;

[0094] Step four six, the oven is preheated at 175℃ for 10 minutes, the oven fruit green body is placed in the oven tray with proper spacing to prevent adhesion, and sent to the middle layer of the oven for baking for 18 minutes. During the baking process, attention should be paid to observation. When the surface of the oven fruit is light golden yellow and the edge is slightly raised, it can be taken out of the oven;

[0095] Step four seven, the oven fruit is determined for cooking characteristics, texture characteristics and nutritional ingredients, and the microstructure is observed.

[0096] Example 3:

[0097] The present embodiment provides a method for preparing a low GI whole grain oven fruit rich in dietary fiber, as shown in Figure 1 The method is specifically implemented according to the following steps:

[0098] Step one, selection and compounding of fourteen kinds of whole grains:

[0099] Step one, select brown rice, rye, barley, wheat, bitter buckwheat, highland barley, oat, white rye, red rice, black rice, buckwheat rice, job's tears, yellow rice, and corn grits for pretreatment to remove impurities;

[0100] Step two, grind the grains with a grinder, pass through an 80~100 mesh sieve, and seal for later use;

[0101] Step three, according to the relevant standards of GB 5009, determine the physicochemical properties of moisture, ash, protein, fat, starch, amylose, polyphenol, flavonoid, dietary fiber, etc. According to the method of Englyst et al., determine the starch digestion characteristics, estimate the glycemic index, etc. Select whole grains with low GI value and rich in dietary fiber and flavonoids for compounding.

[0102] Step two, extraction of low GI whole grain starch:

[0103] The five kinds of whole grains selected in step one, brown rice, oat, buckwheat, barley, and highland barley, are treated as follows:

[0104] Step two one, clean the whole grains and remove impurities, and rinse them with clean water three times and drain the surface moisture;

[0105] Step two two, put the grains into a large beaker and add excess water, soak for 8 hours, and make the grain particles swell by absorbing water;

[0106] Step two three, put the soaked grains into a grinder to grind, pour into a large beaker after grinding, slowly add 0.5% sodium hydroxide solution while stirring, adjust pH to 11.0, control temperature at 40℃, stirring reaction for 2 hours;

[0107] Step two four, after the reaction is completed, stop stirring, stand for 60 min, pour off the supernatant;

[0108] Step two five, add a large amount of clean water to the precipitate, stir evenly, stand, and pour off the supernatant;

[0109] Step two six, repeat step two five 5 times until the pH of the washing liquid is 7.0±0.5;

[0110] Step two seven, centrifuge the solution (4000 r / min, 15 min) to obtain wet starch;

[0111] Step two eight, dry the wet starch in an oven at 50℃, crush, and pass through a 100 mesh sieve to obtain whole grain starch.

[0112] Step three, whole grain starch treated by pullulanase:

[0113] Step three one, mix 20g of brown rice starch, 30g of oat starch, 55g of quinoa starch, 20g of barley starch, and 55g of barley starch after sieving, and pass through an 80~100 mesh sieve for use;

[0114] Step three two, dissolve the compounded base in step three one in sodium acetate buffer solution (200mmol / L, pH5.0) to prepare a 0.5g / mL starch milk solution;

[0115] Step three three, gelatinize the starch milk solution in a 90℃ water bath for 15 minutes, cool to room temperature, and then preheat in a 37℃ water bath for 10 min, and then add 100U / g of pullulanase;

[0116] Step three four, react for 2 hours, add 3 times the volume of anhydrous ethanol, shake, centrifuge (4000 r / min, 20 min), take the precipitate, wash with 4 times the volume of 75% ethanol for 2 times, and finally wash the supernatant with anhydrous ethanol, dry the starch in a 45℃ oven overnight, and the next day, crush the starch and pass through a 100 mesh sieve for use.

[0117] Step four, preparation of whole grain bread:

[0118] Step four one, mix 20g of brown rice starch, 30g of oat starch, 55g of quinoa starch, 20g of barley starch, 55g of barley starch, 120g of ordinary flour, 4g of baking soda, and 6g of baking powder after enzyme treatment, and sieve for use;

[0119] Step four two, put 25g of softened lard, 15g of butter, 15g of corn oil and 35g of maltitol into a large bowl, and beat with a beater until the color becomes lighter and the volume becomes fluffy, then add 25g of inulin and continue to stir until uniform;

[0120] Step four three, pour in 55g of beaten egg liquid in 4 times, each time stir until the egg liquid is completely absorbed to avoid oil and water separation;

[0121] Step four four, sieve the mixed powder in step four one into the bowl, pour in 45mL of milk, 5g of vanilla extract and 7g of lemon juice, first stir into flocculation with a spatula, then knead into a dough with hands, knead until the surface of the dough is smooth, then cover with plastic wrap and relax for 20 minutes;

[0122] Step four five, place the relaxed dough on a floured board, roll into a cake with a thickness of about 1.2~1.5cm, then cut into small pieces of 2~3cm square with a knife, similar to chess pieces;

[0123] Step four six, preheat the oven to 175℃ for 10 minutes, place the oven fruit blanks on the baking tray with proper distance to prevent sticking, send to the middle layer of the oven for baking for 22 minutes, and pay attention to observation during the baking process, when the surface of the oven fruit is light golden yellow and the edge is slightly raised, it can be taken out of the oven;

[0124] Step four seven, determine the cooking properties, texture properties and nutritional components of the oven fruit, and observe the microstructure.

Claims

1. A method for preparing a low-GI whole-grain fruit rich in dietary fiber, characterized in that... The method includes the following steps: Step 1: Extraction of low-GI whole grain starch: The following treatments were applied to five whole grains: brown rice, oats, quinoa, barley, and highland barley: Step 1: Clean the whole grains to remove impurities, rinse with clean water, and drain the surface water; Step 12: Place the grains in a large beaker, add an excess of water to soak them, and allow the grains to absorb water and swell. Step 13: Put the soaked grains into a grinder and grind them. After grinding, pour them into a large beaker and add sodium hydroxide solution while stirring to adjust the pH to 9.0~11.

0. Step 14: After the reaction is complete, stop stirring, let it stand, and then pour off the supernatant. Step 15: Add a large amount of water to the sediment, stir well, let it stand, and pour off the upper clear liquid. Step 16: Repeat step 15 3-5 times until the pH of the washing solution is 7.0±0.5; Step 17: Dehydrate and centrifuge the solution to obtain wet starch; Step 18: Place the wet starch in an oven to dry, pulverize, and sieve to obtain whole grain starch; Step 2: Treat the compound powder with pullulanase: Step 2: Mix 15-55g of brown rice starch, 10-35g of oat starch, 10-60g of quinoa starch, 15-35g of barley starch, and 20-60g of highland barley starch, then sift and set aside. Step 22: Dissolve the base material prepared in Step 21 in sodium acetate buffer solution to prepare a starch emulsion solution of 0.1~0.5g / mL; Steps 2 and 3: Gelatinize the starch milk solution in a water bath at 85-95℃ for 10-20 minutes, cool to room temperature, and then preheat in a water bath at 35-40℃ for 5-15 minutes. Add pullulanase at 60-100 U / g. Step 24: After reacting for 1-3 hours, add 2-4 times the volume of anhydrous ethanol, shake, centrifuge, take the precipitate, wash 2-4 times with 3-5 times the volume of ethanol, and finally wash the supernatant with anhydrous ethanol. Dry the starch in an oven overnight, and the next day, pulverize and sieve the starch for later use. Step 3: Preparation of whole grain baked fruit: Step 3: Mix 15-55g of enzyme-treated brown rice starch, 10-35g of oat starch, 10-60g of quinoa starch, 15-35g of barley starch, 20-60g of highland barley starch, 110-160g of all-purpose flour, 2-4g of baking soda, and 3-6g of baking powder, then sift and set aside. Step 3: Add 20-55g lard, 10-35g butter, 10-35g corn oil, 30-55g maltitol, 15-25g inulin, 45-55g egg, 35-45mL milk, 2-5g vanilla extract, and 4-7g lemon juice to make a low-GI whole grain baked fruit rich in dietary fiber.

2. The method for preparing low-GI whole-grain fruit rich in dietary fiber according to claim 1, characterized in that... In steps one and three, the concentration of the sodium hydroxide solution is 0.2-0.5%, the temperature is controlled at 30-40℃, and the reaction is stirred for 1-2 hours.

3. The method for preparing low-GI whole-grain fruit rich in dietary fiber according to claim 1, characterized in that... In step one seven, the centrifugation speed is 3000~4000 r / min and the time is 10~15 min.

4. The method for preparing low-GI whole-grain fruit rich in dietary fiber according to claim 1, characterized in that... In step one of the steps, the drying temperature is 40~50℃, and the product is passed through an 80~100 mesh sieve.

5. The method for preparing low-GI whole-grain fruit rich in dietary fiber according to claim 1, characterized in that... In step two, the sample is passed through an 80-100 mesh sieve.

6. The method for preparing low-GI whole-grain fruit rich in dietary fiber according to claim 1, characterized in that... In step two, the concentration of sodium acetate buffer is 200 mmol / L and the pH is 5.

0.

7. The method for preparing low-GI whole-grain fruit rich in dietary fiber according to claim 1, characterized in that... In steps two and four, the centrifugation speed is 3000~5000 r / min, the time is 10~30 min, the drying temperature is 40~50℃, and it is passed through an 80~100 mesh sieve.

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