Low-GI oat composition, low-GI oat product, and preparation method and application of low-GI oat composition and low-GI oat product

Abstract

The invention belongs to the technical field of food, and particularly relates to a low-GI oat composition, a low-GI oat product and a preparation method and application of the low-GI oat composition and the low-GI oat product. The low-GI oat composition is prepared from the following components: oat, radix ophiopogonis, phyllanthus emblica, folium mori and rhizoma polygonati. Animal experiments show that only five medicinal and edible substances, namely the oat, the radix ophiopogonis, the emblic leafflower fruit, the folium mori and the rhizoma polygonati, are used as the low-GI oat composition, and then the low-gluten wheat flour, the corn starch, the resistant starch, the baking soda and the butter are added to prepare the oat product, so that the effects of reducing the GI value and remarkably reducing the blood sugar can be achieved. Compared with the prior art, the oat product disclosed by the invention is simple in component, wide in source and low in cost, and has a good application prospect. In addition, through an oat product preparation process under specific conditions, the digestion rate of starch can be delayed, the proportion of resistant starch is increased, and the GI value and the blood sugar value of the oat product are remarkably reduced.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a low-GI oat composition, oat products, their preparation methods, and applications. Background Technology

[0002] Oats are an annual herbaceous plant belonging to the genus *Avena* of the subfamily Pooideae in the family Poaceae. In the *Compendium of Materia Medica*, they are referred to as sparrow wheat or wild wheat. As the fifth largest grain crop, oats are known for their low sugar, high nutritional value, and high energy content, making them an important grain with value for food, feed, and medicine. Oats have a significant effect on lowering low-density cholesterol and also have a certain effect on raising high-density cholesterol, resulting in a very significant lipid-lowering effect. With its unique nutritional composition (high fiber, high protein, healthy fats, and β-glucan) and well-defined health benefits (lowering cholesterol, controlling blood sugar, and protecting the gut), oats are experiencing diversified development opportunities, and their potential for in-depth development and innovative applications is enormous.

[0003] For example, Chinese invention patent publication number CN103919051A discloses a goji berry oat flake with hypoglycemic effect and its preparation method. Goji berries or their extracts, konjac powder, and buckwheat are first mixed and pulverized into ultrafine powder, then mixed with oat flakes. The resulting goji berry oat flake has a unique taste and hypoglycemic effect; after mixing, it is thick and palatable without solid-liquid separation, and has a rich aroma. This invention, by adjusting the particle size of the ultrafine powder and its ratio to the oat flakes, allows the ultrafine powder to adhere more evenly to the oat flakes, with a powder adhesion rate of over 90%, uniform distribution, and convenient consumption.

[0004] Another Chinese invention patent publication number CN117337981A discloses a composition that helps maintain healthy blood sugar levels, its preparation method, and its application. The composition, by weight, consists of 30-70 parts of *Cistanche deserticola* extract, 20-45 parts of sorghum extract, and 10-35 parts of oat β-glucan. The raw material components of this invention composition are derived from water extracts of edible vegetables and common foods, as well as new resource foods. They have good stability and water solubility, are easily absorbed and utilized by the human body, have no toxic side effects, and are highly safe. After being scientifically and rationally formulated, they promote each other and help maintain healthy blood sugar levels in the body.

[0005] However, the oat-containing products prepared by the aforementioned invention patent are not good at controlling blood sugar, and the preparation process is complex and costly.

[0006] With increasing health awareness, low-GI (glycemic index) foods are gradually gaining popularity. Low-GI foods play a crucial role in maintaining stable blood sugar levels. When low-GI foods are ingested, carbohydrates are digested and absorbed more slowly in the intestines, thus preventing rapid spikes and drastic fluctuations in blood sugar. This is essential for people who need to control their blood sugar, such as diabetics, as well as those who pursue a healthy diet and wish to maintain good health.

[0007] Therefore, there is an urgent need in the field to provide a low-GI oat product with good blood sugar regulation effect. Summary of the Invention

[0008] This invention addresses the problems existing in the prior art by providing a low-GI oat composition, oat products, their preparation methods, and applications.

[0009] To achieve the above objectives, the technical solution adopted by the present invention is as follows: A low-GI oat composition comprising the following components: oats, Ophiopogon japonicus, Phyllanthus emblica, mulberry leaves, and Polygonatum sibiricum.

[0010] Preferably, by weight, it consists of the following components: 30-40 parts oats, 5-10 parts Ophiopogon japonicus, 2-6 parts Phyllanthus emblica, 5-10 parts mulberry leaves, and 6-10 parts Polygonatum sibiricum.

[0011] More preferably, by weight, it consists of the following components: 32-38 parts oats, 5-7 parts Ophiopogon japonicus, 3-5 parts Phyllanthus emblica, 5-8 parts mulberry leaves, and 6-7 parts Polygonatum sibiricum.

[0012] More preferably, by weight, it consists of the following components: 35 parts oats, 6 parts Ophiopogon japonicus, 4 parts Phyllanthus emblica, 6 parts mulberry leaves, and 6 parts Polygonatum sibiricum.

[0013] The present invention also provides a low-GI oat product comprising the following components: the above-mentioned oat composition, low-gluten wheat flour, corn starch, resistant starch, baking soda and butter.

[0014] Preferably, by weight, it comprises the following components: 50-70 parts of oat composition, 130-200 parts of low-gluten wheat flour, 8-15 parts of corn starch, 25-30 parts of resistant starch, 2-5 parts of baking soda, and 12-30 parts of butter.

[0015] More preferably, by weight, it comprises the following components: 57-66 parts of oat composition, 160-200 parts of low-gluten wheat flour, 12-15 parts of corn starch, 28-30 parts of resistant starch, 2-4 parts of baking soda, and 12-25 parts of butter.

[0016] More preferably, by weight, it comprises the following components: 57 parts oat composition, 160 parts low-gluten wheat flour, 15 parts corn starch, 30 parts resistant starch, 3 parts baking soda, and 15 parts butter.

[0017] The present invention also provides a method for preparing the above-mentioned oat products, comprising the following steps: (1) First, crush oats, Ophiopogon japonicus, Phyllanthus emblica, mulberry leaves and Polygonatum sibiricum into powder, mix them evenly, and obtain an oat composition; (2) Add low-gluten wheat flour, corn starch, resistant starch and baking soda to the oat composition to obtain a mixed powder; (3) Finally, add butter to the mixed powder, press it into shape, and bake it to get the cookie dough.

[0018] Preferably, the particle size of the pulverized material in step (1) is 50-75 μm.

[0019] More preferably, the particle size of the pulverized material in step (1) is 50-65 μm.

[0020] Preferably, the dough in step (3) needs to be adjusted to pH 4-5.

[0021] More preferably, the dough in step (3) needs to be adjusted to pH=5.

[0022] Preferably, the dough described in step (3) needs to be frozen at -20℃ to -18℃ for 12-18 hours after being pressed and shaped.

[0023] More preferably, the dough described in step (3) needs to be frozen at -20℃ to -18℃ for 16-18 hours after being pressed and shaped.

[0024] Preferably, the baking temperature in step (3) is 150-170℃ and the baking time is 15-18 min.

[0025] The present invention also provides the use of the above-mentioned oat composition or oat product in the preparation of products for regulating blood sugar.

[0026] Compared with the prior art, the present invention has the following beneficial effects: (1) Experiments of this invention demonstrate that oat products prepared using only five medicinal and edible homologous substances—oats, Ophiopogon japonicus, Phyllanthus emblica, mulberry leaves, and Polygonatum sibiricum—as a low-GI oat composition, combined with low-gluten wheat flour, corn starch, resistant starch, baking soda, and butter, can achieve a lower GI value and a significant hypoglycemic effect. Compared with existing technologies, the oat products of this invention have simple components, wide availability, low cost, and good application prospects.

[0027] (2) The present invention also uses oat product preparation process under specific conditions to slow down the digestion rate of starch, increase the proportion of resistant starch, and significantly reduce the GI value and blood sugar value of oat products. Detailed Implementation

[0028] It is worth noting that the raw materials used in this invention are all commercially available products.

[0029] Example 1 A low-GI oat product, by weight, comprises the following components: 57 parts oat composition, 160 parts low-gluten wheat flour, 15 parts corn starch, 30 parts resistant starch, 3 parts baking soda, and 15 parts butter.

[0030] The oat composition, by weight, consists of the following components: 35 parts oats, 6 parts Ophiopogon japonicus, 4 parts Phyllanthus emblica, 6 parts mulberry leaves, and 6 parts Polygonatum sibiricum.

[0031] The preparation method of this oat product is as follows: (1) First, pulverize oats, ophiopogon japonicus, amla, mulberry leaves and polygonatum into particles with a diameter of 50 μm, mix them well, and obtain an oat composition; (2) Add low-gluten wheat flour, corn starch, resistant starch and baking soda to the oat composition to obtain a mixed powder; (3) Finally, add butter to the mixed powder and mix with a spatula until there is no dry powder to obtain dough. Add citric acid to make the pH of the dough 5. After pressing and shaping, freeze at -20℃ for 18 h, then thaw and shape, knead to obtain biscuit blanks, and bake at 160℃ for 15 min to obtain the biscuit blanks.

[0032] Example 2 A low-GI oat product, by weight, comprises the following components: 66 parts oat composition, 130 parts low-gluten wheat flour, 10 parts corn starch, 25 parts resistant starch, 5 parts baking soda, and 30 parts butter.

[0033] The oat composition, by weight, consists of the following components: 40 parts oats, 5 parts Ophiopogon japonicus, 6 parts Phyllanthus emblica, 5 parts mulberry leaves, and 10 parts Polygonatum sibiricum.

[0034] The preparation method of this oat product is as follows: (1) First, pulverize oats, ophiopogon japonicus, amla, mulberry leaves and polygonatum into particles with a diameter of 75 μm, mix them well, and obtain an oat composition; (2) Add low-gluten wheat flour, corn starch, resistant starch and baking soda to the oat composition to obtain a mixed powder; (3) Finally, add butter to the mixed powder and mix with a spatula until there is no dry powder to obtain dough. Add citric acid to make the pH of the dough = 4. After pressing and shaping, freeze at -18℃ for 16 h, then thaw and shape, knead to obtain biscuit blanks, and bake at 150℃ for 18 min to obtain the biscuit blanks.

[0035] Example 3 A low-GI oat product, by weight, comprises the following components: 58 parts oat composition, 200 parts low-gluten wheat flour, 8 parts corn starch, 30 parts resistant starch, 2 parts baking soda, and 12 parts butter.

[0036] The oat composition, by weight, consists of the following components: 30 parts oats, 10 parts Ophiopogon japonicus, 2 parts Phyllanthus emblica, 10 parts mulberry leaves, and 6 parts Polygonatum sibiricum.

[0037] The preparation method of this oat product is as follows: (1) First, pulverize oats, ophiopogon japonicus, amla, mulberry leaves and polygonatum into particles with a diameter of 70 μm, mix them well, and obtain an oat composition; (2) Add low-gluten wheat flour, corn starch, resistant starch and baking soda to the oat composition to obtain a mixed powder; (3) Finally, add butter to the mixed powder and mix with a spatula until there is no dry powder to obtain dough. Add citric acid to make the pH of the dough 5. After pressing and shaping, freeze at -20℃ for 12 h, then thaw and shape, knead to obtain biscuit blanks, and bake at 170℃ for 15 min to obtain the biscuit blanks.

[0038] Comparative Example 1 Compared to Example 1, the only difference is that the composition does not contain oats. Specifically: A low-GI product, by weight, comprises the following components: 57 parts of the composition, 160 parts of low-gluten wheat flour, 15 parts of corn starch, 30 parts of resistant starch, 3 parts of baking soda, and 15 parts of butter.

[0039] The composition consists of the following components by weight: 27 parts of Ophiopogon japonicus, 18 parts of Phyllanthus emblica, 6 parts of Morus alba leaves, and 6 parts of Polygonatum sibiricum.

[0040] The preparation method of this product is as follows: (1) First, pulverize Ophiopogon japonicus, Phyllanthus emblica, Morus alba leaves and Polygonatum sibiricum into particles with a diameter of 50 μm, mix them well, and obtain the composition; (2) Add low-gluten wheat flour, corn starch, resistant starch and baking soda to the composition to obtain a mixed powder; (3) Finally, add butter to the mixed powder and mix with a spatula until there is no dry powder to obtain dough. Add citric acid to make the pH of the dough 5. After pressing and shaping, freeze at -20℃ for 18 h, then thaw and shape, knead to obtain biscuit blanks, and bake at 160℃ for 15 min to obtain the biscuit blanks.

[0041] Comparative Example 2 Compared to Example 1, the only difference is that the oat composition does not contain Ophiopogon japonicus or Phyllanthus emblica. Specifically: A low-GI oat product, by weight, comprises the following components: 57 parts oat composition, 160 parts low-gluten wheat flour, 15 parts corn starch, 30 parts resistant starch, 3 parts baking soda, and 15 parts butter.

[0042] The oat composition, by weight, consists of the following components: 45 parts oats, 6 parts mulberry leaves, and 6 parts Polygonatum sibiricum.

[0043] The preparation method of this oat product is as follows: (1) First, pulverize oats, mulberry leaves and polygonatum into particles with a diameter of 50 μm, mix them well, and obtain an oat composition; (2) Add low-gluten wheat flour, corn starch, resistant starch and baking soda to the oat composition to obtain a mixed powder; (3) Finally, add butter to the mixed powder and mix with a spatula until there is no dry powder to obtain dough. Add citric acid to make the pH of the dough 5. After pressing and shaping, freeze at -20℃ for 18 h, then thaw and shape, knead to obtain biscuit blanks, and bake at 160℃ for 15 min to obtain the biscuit blanks.

[0044] Comparative Example 3 Compared to Example 1, the only difference is that the oat composition does not contain Ophiopogon japonicus. Specifically: A low-GI oat product, by weight, comprises the following components: 57 parts oat composition, 160 parts low-gluten wheat flour, 15 parts corn starch, 30 parts resistant starch, 3 parts baking soda, and 15 parts butter.

[0045] The oat composition, by weight, consists of the following components: 35 parts oats, 10 parts amla, 6 parts mulberry leaves, and 6 parts polygonatum.

[0046] The preparation method of this oat product is as follows: (1) First, pulverize oats, amla, mulberry leaves and polygonatum into particles with a diameter of 50 μm, mix them well, and obtain an oat composition; (2) Add low-gluten wheat flour, corn starch, resistant starch and baking soda to the oat composition to obtain a mixed powder; (3) Finally, add butter to the mixed powder and mix with a spatula until there is no dry powder to obtain dough. Add citric acid to make the pH of the dough 5. After pressing and shaping, freeze at -20℃ for 18 h, then thaw and shape, knead to obtain biscuit blanks, and bake at 160℃ for 15 min to obtain the biscuit blanks.

[0047] Comparative Example 4 Compared to Example 1, the only difference is that the oat composition does not contain amla. Specifically: A low-GI oat product, by weight, comprises the following components: 57 parts oat composition, 160 parts low-gluten wheat flour, 15 parts corn starch, 30 parts resistant starch, 3 parts baking soda, and 15 parts butter.

[0048] The oat composition, by weight, consists of the following components: 35 parts oats, 10 parts Ophiopogon japonicus, 6 parts mulberry leaves, and 6 parts Polygonatum sibiricum.

[0049] The preparation method of this oat product is as follows: (1) First, pulverize oats, ophiopogon japonicus, mulberry leaves and polygonatum into particles with a diameter of 50 μm, mix them well, and obtain an oat composition; (2) Add low-gluten wheat flour, corn starch, resistant starch and baking soda to the oat composition to obtain a mixed powder; (3) Finally, add butter to the mixed powder and mix with a spatula until there is no dry powder to obtain dough. Add citric acid to make the pH of the dough 5. After pressing and shaping, freeze at -20℃ for 18 h, then thaw and shape, knead to obtain biscuit blanks, and bake at 160℃ for 15 min to obtain the biscuit blanks.

[0050] Comparative Example 5 Compared to Example 1, the only difference is that the oat composition also contains goji berries. Specifically: A low-GI oat product, by weight, comprises the following components: 77 parts oat composition, 160 parts low-gluten wheat flour, 15 parts corn starch, 30 parts resistant starch, 3 parts baking soda, and 15 parts butter.

[0051] The oat composition, by weight, consists of the following components: 35 parts oats, 6 parts Ophiopogon japonicus, 20 parts wolfberry, 4 parts Phyllanthus emblica, 6 parts mulberry leaves, and 6 parts Polygonatum sibiricum.

[0052] The preparation method of this oat product is as follows: (1) First, pulverize oats, ophiopogon japonicus, amla, wolfberry, mulberry leaves and polygonatum into particles with a diameter of 50 μm, mix them well, and obtain an oat composition; (2) Add low-gluten wheat flour, corn starch, resistant starch and baking soda to the oat composition to obtain a mixed powder; (3) Finally, add butter to the mixed powder and mix with a spatula until there is no dry powder to obtain dough. Add citric acid to make the pH of the dough 5. After pressing and shaping, freeze at -20℃ for 18 h, then thaw and shape, knead to obtain biscuit blanks, and bake at 160℃ for 15 min to obtain the biscuit blanks.

[0053] Comparative Example 6 Compared to Example 1, the only difference is that the mulberry leaves in the oat composition are replaced with an equal amount of kudzu root.

[0054] Comparative Example 7 Compared with Example 1, the only difference is the component ratio of the oat composition, as follows: A low-GI oat product, by weight, comprises the following components: 57 parts oat composition, 160 parts low-gluten wheat flour, 15 parts corn starch, 30 parts resistant starch, 3 parts baking soda, and 15 parts butter.

[0055] The oat composition, by weight, consists of the following components: 20 parts oats, 14 parts Ophiopogon japonicus, 10 parts Phyllanthus emblica, 8 parts mulberry leaves, and 5 parts Polygonatum sibiricum.

[0056] Comparative Example 8 Compared with Example 1, the only difference is that the particle size of the pulverized material in step (1) is 25 μm.

[0057] Comparative Example 9 The only difference from Example 1 is that the pH of the dough in step (3) is 6.

[0058] Comparative Example 10 Compared with Example 1, the only difference is that in step (3), the dough is frozen at -4°C for 24 h after being pressed and shaped.

[0059] Test case According to WS / T-652-2019 "Method for determination of glycemic index of food" and ISO26642:2010 "Food - Glycemic index (GI) determination and food classification recommendation", the low glycemic index (GI) value and increased area under the curve (IAUC) of the products prepared in Examples 1-3 and Comparative Examples 1-10 were determined respectively, and each sample was tested in 5 parallel trials.

[0060] The method for calculating the GI value is as follows: Plot a blood glucose response curve with time as the horizontal axis and blood glucose values ​​at each time point as the vertical axis, calculate the area under the blood glucose curve, and calculate the GI value (Imean) of the test food with the GI value of glucose as the reference food being 100 (the GI value of white bread is 71).

[0061] Imean = IAUC of test food ÷ IAUC of reference food glucose × 100.

[0062] The test results are shown in Table 1. As shown in Table 1, the GI values ​​of the oat products in Examples 1-3 of this invention are between 43 and 46, significantly lower than those of the oat-free product in Comparative Example 1. According to the standards for high, medium, and low GI foods, the GI value of Comparative Example 1 is significantly higher than 55, and therefore does not belong to the low GI food category. Compared with Example 1, the GI values ​​and blood glucose IAUC of the oat products in Comparative Examples 1-4 all showed varying degrees of increase, indicating that by utilizing the synergistic effect of oats, Ophiopogon japonicus, and Phyllanthus emblica, the GI and blood glucose values ​​of the products can be significantly reduced. The GI values ​​and blood glucose IAUC of Comparative Examples 5-7 also increased, indicating that only a specific oat product formula can reduce its GI and blood glucose values, making the oat product more suitable for diabetic patients. The GI and blood glucose values ​​of Comparative Examples 8-10 increased, indicating that only the oat product preparation process can slow down the rate of starch digestion, increase the proportion of resistant starch, and ultimately significantly reduce the GI and blood glucose values ​​of the oat products.

[0063] Table 1. GI value and blood glucose IAUC test results

[0064] Note: Compared with Example 1, # This indicates that p < 0.05. ## This indicates that p < 0.01.

[0065] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, and is not intended to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions made by those skilled in the art to the technical solution of the present invention do not depart from the essence and scope of the technical solution of the present invention.

Claims

1. A low-GI oat composition, characterized in that, It is composed of the following components: oats, Ophiopogon japonicus, Phyllanthus emblica, mulberry leaves, and Polygonatum sibiricum.

2. The oat composition according to claim 1, characterized in that, By weight, it consists of the following components: 30-40 parts oats, 5-10 parts Ophiopogon japonicus, 2-6 parts Phyllanthus emblica, 5-10 parts mulberry leaves, and 6-10 parts Polygonatum sibiricum.

3. The oat composition according to claim 1, characterized in that, By weight, it consists of the following components Composition: 32-38 parts oats, 5-7 parts Ophiopogon japonicus, 3-5 parts Phyllanthus emblica, 5-8 parts mulberry leaves, and 6-7 parts Polygonatum sibiricum.

4. The oat composition according to claim 3, characterized in that, By weight, it consists of the following components: 35 parts oats, 6 parts Ophiopogon japonicus, 4 parts Phyllanthus emblica, 6 parts mulberry leaves, and 6 parts Polygonatum sibiricum.

5. A low-GI oat product, characterized in that, It comprises the following components: the oat composition according to any one of claims 1-4, low-gluten wheat flour, corn starch, resistant starch, baking soda and butter.

6. The oat product according to claim 5, characterized in that, By weight, it comprises the following components: 50-70 parts oat composition, 130-200 parts low-gluten wheat flour, 8-15 parts corn starch, 25-30 parts resistant starch, 2-5 parts baking soda, and 12-30 parts butter.

7. A method for preparing an oat product as described in claim 5 or 6, characterized in that, Includes the following steps: (1) First, crush oats, Ophiopogon japonicus, Phyllanthus emblica, mulberry leaves and Polygonatum sibiricum into powder, mix them evenly, and obtain an oat composition; (2) Add low-gluten wheat flour, corn starch, resistant starch and baking soda to the oat composition to obtain a mixed powder; (3) Finally, add butter to the mixed powder, press the dough into shape, and bake to obtain the cookie dough.

8. The preparation method according to claim 7, characterized in that, The particle size of the pulverized material in step (1) is 50-75 μm.

9. The preparation method according to claim 7, characterized in that, In step (3), the dough needs to be adjusted to pH 4-5; after the dough is pressed into shape, it needs to be frozen at -20℃ to -18℃ for 12-18 h; the baking temperature is 150℃-170℃ and the baking time is 15-18 min.

10. The use of an oat composition as described in any one of claims 1-4 or an oat product as described in claim 5 or 6 in the preparation of a product for regulating blood sugar.

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