Low-glycemic five-black Chinese wolfberry fruit sesame ball and production process thereof

Abstract

The invention relates to the technical field of food, in particular to a low-glycemic five-black-wolfberry-sesame ball and a production process thereof.The low-glycemic five-black-wolfberry-sesame ball is characterized in that the low-glycemic five-black-wolfberry-sesame ball is prepared from, by weight, 27%-45% of black sesame, 20%-30% of wolfberry, 9%-15% of mulberries, 8%-12% of peeled walnut kernels, 8%-12% of pumpkin seeds, 4%-8% of red date particles, functional adhesives and flavor auxiliary materials; the maltitol liquid and the liquid polydextrose are adopted to construct a composite sugar substitute bonding system, the food blood glucose generation index (GI value) of the product is successfully reduced to 32, compared with a traditional sesame ball with honey or granulated sugar as an adhesive, the sesame ball keeps high protein and high dietary fiber, greatly slows down fluctuation of postprandial blood glucose, and has the advantages of being good in stability and good in stability. A healthy food which not only can nourish bodies but also has a blood glucose management function can be provided for diabetic patients, hyperglycemia crowds and blood-glucose-controlling and fat-reducing crowds, and the health burden caused by too high sugar content of a traditional tonic is solved.

Description

Technical Field

[0001] This invention relates to the field of food technology, specifically to a low glycemic index five black goji berry and sesame seed ball and its production process. Background Technology

[0002] Black sesame balls are a traditional health food that is both food and medicine. They are mainly made of black sesame seeds and are widely used for daily nutritional supplementation and health conditioning due to their convenience and rich nutrition.

[0003] Most commercially available black sesame seed balls are made using traditional methods, often employing honey, maltose, or sucrose as a binding matrix to ensure proper shaping and texture. These high-sugar ingredients not only add extra calories but also have a high glycemic index, easily causing a rapid rise in blood sugar levels after consumption. This does not meet the health management needs of diabetic patients, people with high blood sugar, or those requiring weight control.

[0004] Therefore, in order to solve the above problems, this application proposes a low-glycemic five-black goji berry sesame seed pill and its production process. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides a low-glycemic index five-black goji berry and sesame seed pill and its production process, thus solving the problems mentioned in the background art.

[0006] The above-mentioned technical objective of the present invention is achieved through the following technical solution: A low glycemic index five black goji berry and sesame ball, the raw material formula by weight percentage includes: black sesame 27% to 45%, goji berries 20% to 30%, mulberries 9% to 15%, peeled walnut kernels 8% to 12%, pumpkin seeds 8% to 12%, red dates 4% to 8%, as well as functional binders and flavoring ingredients. The functional adhesive is maltitol liquid and liquid polydextrose, which together constitute 4% to 16% of the total weight in the formulation; the flavoring ingredients include, by weight percentage: 2% to 6% corn oil, 1% to 5% black beans, 0.2% to 2% black goji berry powder and 0.5% to 3% black rice.

[0007] Preferably, the jujube granules are pitted and cut into small pieces with a particle size of 2mm to 5mm. The functional adhesive is composed of maltitol solution and liquid polydextrose in a weight ratio of 1:0.4 to 1.5.

[0008] Preferably, the glycemic index (GI) of the sesame balls is 32±2. The sesame balls contain 16.2g of protein per 100g and 11.29g to 11.7g of dietary fiber per 100g.

[0009] Preferably, each 100g of the sesame seed balls contains the following trace elements: calcium 2.98×10³mg / kg, iron 48.0mg / kg, zinc 28.0mg / kg, and selenium 0.139mg / kg.

[0010] The present invention also provides a production process for the above-mentioned sesame balls, including the following steps: 1) Raw material inspection (CCP1): Sensory inspection of raw and auxiliary materials to ensure that they are free from mold, pests and odors; 2) Pretreatment: Roast the black sesame seeds, remove the pits from the red dates and cut them into 2mm-5mm pieces; 3) Ingredient preparation and mixing: Take the ingredients according to the proportions and mix them evenly; 4) Temperature-controlled steaming (CCP2): Steam the mixture at 104℃-106℃ for 20-40 minutes; 5) Mixing and shaping: Add corn oil to the steamed material and mix well. Then press and roll the mixture into balls. 6) Inner packaging material disinfection (CCP3): Ozone disinfection of inner packaging materials, the ozone concentration must meet the sterilization requirements, and the disinfection time ≥ 30 minutes; 7) Packaging Inspection (CCP4): Foreign objects are detected by X-ray machine after the product is sealed.

[0011] Furthermore, in step 4), the degree of starch gelatinization in the raw materials is adjusted by precisely controlling the steaming temperature deviation within ±1℃, thereby ensuring that the measured GI value of the final product is stable at 32±2.

[0012] Furthermore, during the stirring process in step 5), corn oil is added to improve the surface gloss and smoothness of the sesame balls.

[0013] Furthermore, in step 7), the detection sensitivity requirements for the X-ray detector are: iron (FE) particle size ≤ 1.0 mm, and stainless steel (SUS) particle size ≤ 2.0 mm.

[0014] In summary, the present invention has the following main beneficial effects: This invention scientifically combines medicinal and edible ingredients such as black sesame, goji berries, and mulberries, and innovatively uses maltitol solution and liquid polydextrose to construct a composite sugar substitute binding system. This successfully reduces the product's glycemic index (GI value) to 32. Compared to traditional sesame balls that use honey or sugar as a binder, this invention significantly reduces postprandial blood sugar fluctuations while maintaining high protein and dietary fiber content. It provides a healthy food that nourishes the body and manages blood sugar for diabetic patients, people with high blood sugar, and people who are controlling their calorie intake and losing weight. This solves the health burden caused by the excessive sugar content of traditional tonics. Attached Figure Description

[0015] Figure 1 This is a blood glucose response curve from the example. Detailed Implementation

[0016] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are some embodiments of the present invention, but not all embodiments. Based on the described embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0017] The following embodiments are used to illustrate the present invention, but should not be used to limit the scope of protection of the present invention. The conditions in the embodiments can be further adjusted according to specific conditions, and simple improvements to the method of the present invention under the premise of the concept of the present invention are all within the scope of protection claimed by the present invention.

[0018] Example 1

[0019] The formula of this embodiment of a low glycemic index five black goji berry and sesame ball is as follows, by weight percentage: Main ingredients: 30% black sesame seeds, 20.8% goji berries, 10% mulberries, 8% peeled walnut kernels, 8% pumpkin seeds, and 4.2% red dates; Functional adhesive: 10% maltitol solution, 5% liquid polydextrose; Flavoring ingredients: 2% corn oil, 1% black beans, 0.5% black goji berry powder, and 0.5% black rice.

[0020] Its production process includes the following steps: 1) Raw material inspection (CCP1): Strict sensory inspection is carried out on raw and auxiliary materials such as black sesame, goji berries, mulberries, and red dates to ensure that all raw materials are free from mold, pests, and off-odors, and that the moisture content meets the standards. 2) Pre-treatment: Roast the black sesame seeds at 150°C until they are cooked and have a rich aroma. After removing the pits from the red dates, cut them into 3mm pieces to facilitate even mixing later. 3) Ingredients and mixing: Take the materials according to the proportion and put them into the three-dimensional mixer and mix for 15 minutes to ensure uniform material distribution; 4) Temperature-controlled steaming (CCP2): The evenly mixed materials are put into a steam sterilizer with a precision temperature control system and steamed for 30 minutes, with the temperature set at 105°C and the temperature deviation controlled within ±0.5°C. 5) Mixing and shaping: Add 3% corn oil to the steamed hot material and mix evenly in a mixing pot to make the surface of the material glossy. Then press it into shape by a forming machine and roll it into balls with a single weight of 8.5g. 6) Inner packaging material disinfection (CCP3): Place the inner packaging film / bag into the ozone sterilization chamber, adjust the ozone concentration to above 20mg / m³, and continue disinfection for 40 minutes to ensure the packaging material is sterile; 7) Packaging Inspection (CCP4): After the product is sealed, it is inspected by an X-ray machine with self-inspection function. The detection sensitivity requirements of the X-ray machine detector are: iron (FE) particle size ≤ 1.0 mm, stainless steel (SUS) particle size ≤ 2.0 mm.

[0021] Example 2 The sesame balls prepared in Example 1 were subjected to authoritative third-party testing, and the nutritional characteristics obtained are shown in Table 1:

[0022] Example 3 I. Experimental Design The study included 12 participants, 6 males and 6 females, aged 21 to 51 years, with a mean age of 34.9 ± 9.6 years. Healthy adults aged 18 to 60, with an equal number of men and women; Normal weight, BMI between 18.5 and 24.0 kg / m² 2 Within this range, and without metabolic, digestive, or endocrine diseases; No history of diabetes, and no use of hypoglycemic drugs; No history of food allergies or intolerances, and no history of fainting at the sight of blood; No medications affecting glucose tolerance have been taken in the past 3 months.

[0023] II. Blood Glucose Measurement Procedure The testing period is 2 weeks, and the testing period includes at least 3 independent food trials, of which the reference food is tested more than 2 times and the test food is tested more than 1 time. The interval between each independent food trial is more than 72 hours. The test food should be arranged between the 2 reference food trials.

[0024] For the three days prior to the test, subjects maintained a regular sleep schedule and normal diet. On the day before the test, subjects avoided high-fiber and high-sugar foods for dinner and began fasting before 10:00 PM. On the morning of the test, subjects avoided strenuous exercise and began the food test after sitting quietly for 10 minutes.

[0025] Two fasting blood samples were collected at 5-minute intervals. After starting to eat, the eating time was strictly controlled. All test substances and water were consumed within 5-10 minutes. The timing was started from the time of the first bite, and blood samples were collected at 15, 30, 45, 60, 90 and 120 minutes after the meal. If necessary, the blood collection time could be extended (e.g., 180 minutes) to ensure the consistency and accuracy of the blood collection time points.

[0026] III. Experimental Results The glycemic response curves for glucose and a reference food were compared. Consuming glucose and a pastry (five-black goji berry and sesame balls) with the same amount of available carbohydrates showed that the pastry (five-black goji berry and sesame balls) caused less postprandial blood glucose fluctuation than glucose. The glycemic response curves are shown below. Figure 1 As shown; According to the blood glucose response curves, within 120 minutes, the blood glucose response curves of the pastry (five black goji berry and sesame balls) and glucose showed similar trends. The overall trend was an initial increase followed by a decrease. Both glucose and the pastry (five black goji berry and sesame balls) reached their highest values ​​15 minutes after consumption and remained stable after 45 minutes. After consuming the pastry (five black goji berry and sesame balls), blood glucose changes were stable.

[0027] For the first glucose test, the blood glucose concentration and IAUC value are shown in Table 2.

[0028] For the second glucose test, the blood glucose concentration and IAUC value are shown in Table 3.

[0029] Refer to Table 4 for the IAUC values ​​and average values ​​of the food glucose test.

[0030] The blood glucose concentrations and average values ​​of the food samples are shown in Table 5.

[0031] For calculating the GI value of the food tasted, refer to Table 6.

[0032] Final conclusion: A total of 12 subjects participated in this study. The study included two independent food trials of the reference food and one food trial. The results showed that, with glucose as the reference (GI of 100), the average GI of the food trial was 32.14, and the final GI value was rounded to 32. Therefore, the food was classified as a low GI (low glycemic index) food.

[0033] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that, unless otherwise defined, the technical or scientific terms used in this invention should be understood in the ordinary sense by those skilled in the art to which this invention pertains, and the terms "comprising" or "including" or similar terms used in this invention mean that the element or object preceding the word covers the element or object listed after the word and its equivalents.

[0034] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A low-glycemic index five-black goji berry and sesame seed pill, characterized in that, By weight percentage, its raw material formula includes: 27%–45% black sesame seeds, 20%–30% goji berries, 9%–15% mulberries, 8%–12% peeled walnut kernels, 8%–12% pumpkin seeds, 4%–8% red dates, as well as functional binders and flavoring agents. The functional adhesive is maltitol liquid and liquid polydextrose, which together constitute 4% to 16% of the total weight in the formulation; the flavoring ingredients include, by weight percentage: 2% to 6% corn oil, 1% to 5% black beans, 0.2% to 2% black goji berry powder and 0.5% to 3% black rice.

2. The low glycemic index five black goji berry and sesame seed pill according to claim 1, characterized in that: The jujube granules are pitted and cut into small pieces with a particle size of 2mm to 5mm; The functional adhesive is composed of maltitol solution and liquid polydextrose in a weight ratio of 1:0.4 to 1.

5.

3. The low glycemic index five black goji berry and sesame seed pill according to claim 1, characterized in that: The glycemic index (GI) of the sesame balls is 32±2. The sesame balls contain 16.2g of protein per 100g and 11.29g to 11.7g of dietary fiber per 100g.

4. The low glycemic index five black goji berry and sesame seed pill according to claim 1, characterized in that, The sesame balls contain the following trace elements per 100g: calcium 2.98×10³mg / kg, iron 48.0mg / kg, zinc 28.0mg / kg, and selenium 0.139mg / kg.

5. A production process for low glycemic index five black goji berry and sesame seed balls as described in any one of claims 1-4, characterized in that, Includes the following steps: 1) Raw material inspection (CCP1): Sensory inspection of raw and auxiliary materials to ensure that they are free from mold, pests and odors; 2) Pretreatment: Roast the black sesame seeds, remove the pits from the red dates and cut them into 2mm-5mm pieces; 3) Ingredient preparation and mixing: Take the ingredients according to the proportions and mix them evenly; 4) Temperature-controlled steaming (CCP2): Steam the mixture at 104℃-106℃ for 20-40 minutes; 5) Mixing and shaping: Add corn oil to the steamed material and mix well. Then press and roll the mixture into balls. 6) Inner packaging material disinfection (CCP3): Ozone disinfection of inner packaging materials, the ozone concentration must meet the sterilization requirements, and the disinfection time ≥ 30 minutes; 7) Packaging Inspection (CCP4): Foreign objects are detected by X-ray machine after the product is sealed.

6. The production process according to claim 1, characterized in that, In step 4), the degree of starch gelatinization in the raw materials is adjusted by precisely controlling the steaming temperature deviation within ±1℃, so as to ensure that the measured GI value of the final product is stable at 32±2.

7. The production process according to claim 1, characterized in that, During the stirring process in step 5), corn oil is added to improve the surface gloss and smoothness of the sesame balls.

8. The production process according to claim 1, characterized in that, In step 7), the detection sensitivity requirements for the X-ray detector are: iron (FE) particle size ≤ 1.0 mm, and stainless steel (SUS) particle size ≤ 2.0 mm.

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