A health preserving cereal product formula of a medicinal and edible composition

Abstract

This invention relates to the field of grain food processing, specifically to a formula for a health-promoting grain product that is both food and medicine. By weight, it comprises 80-120 parts whole grain powder, 4-9 parts goji berry powder, and 3-6 parts black sesame powder. The whole grain powder is selected from one or more of whole wheat flour, oat flour, quinoa flour, black rice flour, brown rice flour, buckwheat flour, and highland barley flour. The formula may also include red date powder, fox nut powder, lotus seed powder, chia seed powder, pumpkin seed powder, and xylitol as needed. This invention, by combining goji berry powder and black sesame powder with the whole grain powder in specific amounts, achieves a balance between satiety and metabolic stability in the product without adding exogenous sugar-controlling modifiers, resulting in a natural taste and prominent grain flavor.

Description

Technical Field

[0001] This invention relates to the field of grain food processing, specifically to a formula for a health-preserving grain product that is both food and medicine. Background Technology

[0002] Whole grains, because they retain the bran and germ, have higher levels of dietary fiber and micronutrients than refined grains, making them an important component of a healthy diet. To enhance their health benefits, current technologies often incorporate medicinal and edible ingredients such as red dates, longan, and goji berries into the formula. These ingredients generally contain abundant soluble polysaccharides, which can be broken down into glucose and absorbed during digestion. When the amount of these ingredients added to the formula is high, the glycemic index of the finished product may increase, which is not beneficial for people who need to stabilize their post-meal blood sugar levels.

[0003] To slow down the rate of sugar release from starchy products during digestion, one existing practice in this field is to add resistant starch or modified dietary fiber. However, the compatibility between these exogenous additives and whole grain flours is limited, and the amount of exogenous dietary fiber added can have varying degrees of impact on the texture and sensory quality of the food, potentially leading to quality changes such as increased hardness with prolonged storage.

[0004] The dietary fiber naturally abundant in whole grains can delay amylase diffusion by increasing chyme viscosity—a physical effect widely recognized. The polysaccharides in goji berries exhibit inhibitory activity against α-glucosidase under in vitro conditions, while the unsaturated fatty acids in black sesame seeds can form a coating on the surface of starch granules, reducing the contact between digestive enzymes and substrates. However, when specific whole grain combinations are selected and goji berries and black sesame seeds are added at significantly lower amounts than in conventional dietary therapy formulas, a noticeable smoothing of the starch hydrolysis curve can be achieved without the addition of exogenous sugar-controlling components, while maintaining a good natural taste. This low-volume, high-efficiency technical effect has not been disclosed in existing technologies. Summary of the Invention

[0005] This application provides a formula for a health-promoting grain product that is both food and medicine. By compounding wolfberry powder and black sesame powder with whole grain powder in specific amounts, a stable metabolic response and balanced edible quality are achieved in the product without the addition of exogenous blood sugar control modifiers. To solve the above-mentioned technical problems, the technical solution provided by this invention is as follows: A formula for a health-promoting grain product that is both food and medicine, by weight, consists of 80-120 parts whole grain powder, 4-9 parts goji berry powder, and 3-6 parts black sesame powder. The whole grain powder is selected from one or more of whole wheat flour, oat flour, quinoa flour, black rice flour, brown rice flour, buckwheat flour, and highland barley flour. All are powders made from whole grains through grinding. They can be used alone or in combination as needed. The recommended amount of whole grain powder is 80-120 parts; too little will result in insufficient satiety, while too much may dilute the proportion of active ingredients.

[0006] Of the above components, whole wheat flour provides an insoluble fiber framework, β-glucan in oat flour significantly increases chyme viscosity during digestion, high-quality protein and fiber in quinoa flour provide balanced support, and anthocyanins in black rice flour have antioxidant activity. The combination of these four components forms a complementary fiber system, from physical barriers to viscosity regulation. The polysaccharides in goji berry powder exhibit inhibitory activity against α-glucosidase during digestive enzymatic hydrolysis, thus slowing the rate of starch hydrolysis into absorbable monosaccharides. The linoleic acid and oleic acid in black sesame powder can coat starch granules during processing, reducing the contact area between digestive enzymes and substrates, resulting in a more gradual energy release. This application combines 4-9 parts goji berry powder and 3-6 parts black sesame powder with the above whole grains to achieve a sustained smooth starch hydrolysis curve. The product retains the natural grain flavor and delicate texture while extending satiety to over 3 hours. Below this dosage range, the delaying effect is significantly weakened; above this range, although hydrolysis may be further delayed, the oily flavor of black sesame will be too prominent and the calories will increase, while the sweetness of goji berries will increase.

[0007] Preferably, the whole grain powder is a mixture of 22-30 parts whole wheat flour, 16-24 parts oat flour, 8-14 parts quinoa flour, and 6-12 parts black rice flour.

[0008] Based on the above formula, it may also contain one or more of the following: 3-7 parts jujube powder, 2-5 parts fox nut powder, and 2-4 parts lotus seed powder, to provide natural sweetness and help alleviate the indigestion that may be caused by the high fiber content of whole grains. It may also contain 1-4 parts chia seed powder and / or 1-4 parts pumpkin seed powder to supplement unsaturated fatty acids and trace elements. When it contains jujube powder, fox nut powder, and lotus seed powder, it may further contain 1-3 parts xylitol to provide low-calorie sweetness.

[0009] The goji berries, black sesame seeds, red dates, fox nuts, and lotus seeds in this application's formula are all traditional food and medicine ingredients. The whole wheat flour, oat flour, quinoa flour, black rice flour, chia seed flour, and pumpkin seed flour are all ordinary food ingredients, and no refined sucrose is added.

[0010] The advantages of this invention compared to the prior art are: 1. This invention combines wolfberry powder and black sesame powder in amounts of 4-9 parts and 3-6 parts with specific whole grain powders. Without adding exogenous sugar-controlling agents such as resistant starch or modified dietary fiber, it achieves a feeling of fullness lasting for more than 3 hours, a continuously flat starch hydrolysis curve, and a stable postprandial metabolic response. This invention achieves the same metabolic improvement effect with only whole grain powders and a small amount of medicinal and edible powders. Moreover, the product has a refreshing and natural taste, without greasiness or sweetness.

[0011] 2. This invention utilizes a specific fiber complementary system of whole wheat flour, oat flour, quinoa flour, and black rice flour, which works in conjunction with the enzymatic hydrolysis-delaying effect of wolfberry polysaccharides and the interfacial barrier effect of black sesame fatty acids to form a gradient regulation of the entire digestion process, resulting in balanced energy release and avoiding a concentrated burst of hydrolysis rate. Detailed Implementation

[0012] The detailed description of the following embodiments is used to illustrate the principles of this application, but should not be used to limit the scope of this application. That is, the formula of a health-preserving grain product that is both food and medicine is not limited to the described embodiments.

[0013] The present invention will be further described below with reference to embodiments.

[0014] Raw material preparation: Whole wheat flour, oat flour, quinoa flour, and black rice flour are all commercially available food-grade whole grain flours, sieved through an 80-mesh sieve. Goji berry powder is made from freeze-dried goji berries, ground and sieved. Black sesame powder is made from black sesame seeds roasted at low temperature and then ground, with an oil content between 35% and 45%. Red date powder is made from freeze-dried red date slices, while fox nut powder and lotus seed powder are made from dried medicinal slices. Chia seed powder and pumpkin seed powder are commercially available food-grade, and xylitol is food-grade. All powders are sieved to a uniform mesh size to ensure consistent particle size.

[0015] The formula does not contain any exogenous sugar control modifiers such as resistant starch, resistant dextrin, or modified dietary fiber. Example

[0016] Take 26g whole wheat flour, 20g oat flour, 11g quinoa flour, 8g black rice flour, 6g goji berry powder, 4g black sesame powder, 5g red date powder, 3g fox nut powder, 3g lotus seed powder, 2g chia seed powder, 2g pumpkin seed powder, and 2g xylitol. Place the powders into a V-type mixer and mix at 60 rpm for 25 minutes. The mixture should have a uniform color. This compound powder can be used as a premix for pancakes or mixed with hot water as a meal replacement.

[0017] Mix a portion of the compound powder with room temperature water to form a pourable batter. Spread the batter on a flat plate at 170°C to form a round pancake approximately 18cm in diameter and 1.5mm thick. Heat each side for about 40 seconds, then cool and seal. The resulting pancake has a smooth, light brown surface, can be bent 90° without breaking, has a soft texture, and possesses a natural aroma of grains and red dates, without any bitter taste from raw starch.

[0018] Take another 50g of compound powder, add 200mL of hot water and stir well. Let it stand for 2 minutes before eating. The paste is uniform and smooth without layering, and the feeling of fullness lasts for about 3.4 hours. Example

[0019] Take 22g whole wheat flour, 24g oat flour, 8g quinoa flour, 12g black rice flour, 9g goji berry powder, 3g black sesame powder, 3g red date powder, 5g fox nut powder, 2g lotus seed powder, 4g chia seed powder, 1g pumpkin seed powder, and 1g xylitol. The mixing, spreading, and preparation steps are the same as in Example 1. The finished product is slightly darker in color than in Example 1, with a more pronounced goji berry flavor, and provides a feeling of fullness for approximately 3.2 hours. Example

[0020] Take 30g whole wheat flour, 16g oat flour, 14g quinoa flour, 6g black rice flour, 4g goji berry powder, 6g black sesame powder, 7g red date powder, 2g fox nut powder, 4g lotus seed powder, 1g chia seed powder, 4g pumpkin seed powder, and 3g xylitol. The mixing, spreading, and preparation steps are the same as in Example 1. The finished product has a prominent sesame flavor and provides a feeling of fullness for about 3.5 hours. Example

[0021] Take 35g of brown rice flour, 30g of buckwheat flour, 6g of goji berry powder, 4g of black sesame powder, 5g of red date powder, 3g of fox nut powder, and 3g of lotus seed powder. The mixing, spreading, and preparation steps are the same as in Example 1. The finished product has the aroma of buckwheat and brown rice, and the feeling of fullness lasts for about 3.3 hours. This example shows that good results can still be obtained by using other whole grain powders in combination with goji berry powder and black sesame powder.

[0022] Comparative Example 1 Compared to Example 1, while maintaining the total amount of whole grain flour, goji berry powder and black sesame powder were removed and replaced with whole wheat flour and oat flour, while the remaining components and their amounts remained unchanged. The mixing, spreading, and preparation steps were the same as in Example 1. Approximately one hour after preparation and consumption, subjects reported experiencing hunger, and the duration of satiety was significantly shorter than in Example 1. In vitro simulated digestion tests showed that the starch hydrolysis rate rapidly increased within the first 30 minutes of the reaction, and most of the digestible starch was released by 120 minutes. The hydrolysis curve closely resembled the typical curve of refined carbohydrate products, showing a significant difference from the relatively gentle hydrolysis curve of Example 1.

[0023] Comparative Example 2 Compared to Example 1, while keeping the total amount of whole grain powder unchanged, the amount of goji berry powder was reduced from 6g to 2g, and the amount of black sesame powder was reduced from 4g to 1g, which were supplemented with whole wheat flour and oat flour, respectively. The remaining components and their amounts remained unchanged. The mixing, spreading, and preparation steps were the same as in Example 1. The duration of satiety after preparation and consumption was approximately 2 hours, shorter than in Example 1. In vitro simulated digestion tests showed that although the starch hydrolysis curve was slightly delayed compared to Comparative Example 1, it was still significantly advanced, and the hydrolysis rate in the first 60 minutes of the reaction exceeded that of Example 1.

[0024] Comparative Example 3 Compared to Example 1, while maintaining the same total amount of whole grain flour, only the goji berry powder was removed from the formula and replaced with an equal amount of whole wheat flour; the remaining components and their amounts remained unchanged. The mixing, spreading, and preparation steps were the same as in Example 1. The duration of satiety after consumption differed from that in Example 1, with subjects reporting an earlier onset of hunger. In vitro simulated digestion tests showed a significantly accelerated starch hydrolysis rate in the later stages of digestion, and the hydrolysis curve morphology differed significantly from the consistently flat trend of Example 1.

[0025] Comparative Example 4 Compared to Example 1, while maintaining the same total amount of whole grain flour, only the black sesame powder was removed from the formula and replaced with an equal amount of oat flour; the remaining components and their amounts remained unchanged. The mixing, spreading, and preparation steps were the same as in Example 1. The feeling of fullness after consumption lasted approximately 2.5 hours, shorter than in Example 1. In vitro simulated digestion tests showed that the starch hydrolysis curve shifted earlier overall, with an initial hydrolysis rate higher than in Example 1; the hydrolysis rate within the first 30 minutes of the reaction significantly exceeded the level at the same time point in Example 1.

[0026] Furthermore, 10g of each of the powders from Examples 1-4 and Comparative Examples 1-4 were digested with pepsin at pH 1.5 for 30 minutes, and then digested with pancreatic enzymes at pH 6.9 for 120 minutes. Samples were taken at regular intervals to determine the amount of glucose released and to calculate the starch hydrolysis rate.

[0027] Satiety was subjectively recorded by 10 subjects after consuming 50g of each sample, and the average value was taken. The test results are shown in Table 1: Table 1. Results of satiety and starch hydrolysis tests in each embodiment and comparative example:

[0028] As shown in Table 1, the satiety duration of Examples 1-4 was between 3.2 and 3.5 hours, and the starch hydrolysis rate at 120 minutes was between 63% and 68%, with the hydrolysis curves exhibiting a consistently flat pattern. In Comparative Example 1, the satiety duration decreased to 1.8 hours, and the starch hydrolysis rate reached 89%, with the curve showing a rapid upward trend. The satiety duration and hydrolysis rate of Comparative Example 2 were between those of Examples 1 and Comparative Example 1, with the hydrolysis curve shifting forward. The satiety duration of Comparative Examples 3 and 4 was shorter than that of Example 1, and the starch hydrolysis rate was higher than that of Example 1, with the hydrolysis curves showing an accelerated trend in the middle and later stages and an overall forward shift, respectively.

[0029] The above examples and comparative examples confirm that, with the total amount of whole grain powder remaining constant, when wolfberry powder and black sesame powder are combined with whole grain powder within the dosage range specified in this application, the resulting product exhibits a longer duration of satiety, and the starch hydrolysis curve shows a continuously flat shape. Removing wolfberry powder and black sesame powder, or adjusting their dosage below the range specified in this application, shortens the duration of satiety and accelerates the starch hydrolysis rate. Removing either wolfberry powder or black sesame powder individually affects both the duration of satiety and the shape of the starch hydrolysis curve.

[0030] It should be noted that the combination of the technical features in this case is not limited to the combination methods described in the claims of this case or the combination methods described in the specific embodiments. All technical features described in this case can be freely combined or combined in any way, unless they contradict each other.

[0031] It should also be noted that the embodiments listed above are merely specific embodiments of the present invention. Obviously, the present invention is not limited to the above embodiments, and similar changes or modifications made thereto are those that can be directly derived or easily conceived by those skilled in the art from the content disclosed in the present invention, and should all fall within the protection scope of the present invention.

Claims

1. A formula for a health-preserving grain product that is both food and medicine, characterized in that, By weight, it consists of the following components: 80-120 parts whole grain powder, 4-9 parts goji berry powder, and 3-6 parts black sesame powder; the whole grain powder is selected from one or more of whole wheat flour, oat flour, quinoa flour, black rice flour, brown rice flour, buckwheat flour, and highland barley flour.

2. The formula for a health-preserving grain product that is both food and medicine according to claim 1, characterized in that, The whole grain flour is a mixture of whole wheat flour, oat flour, quinoa flour and black rice flour.

3. The formula for a health-preserving grain product that is both food and medicine according to claim 2, characterized in that, By weight, the whole wheat flour is 22-30 parts, the oat flour is 16-24 parts, the quinoa flour is 8-14 parts, and the black rice flour is 6-12 parts.

4. The formula for a health-preserving grain product that is both food and medicine according to claim 1, characterized in that, By weight, it also includes one or more of the following: 3-7 parts jujube powder, 2-5 parts fox nut powder, and 2-4 parts lotus seed powder.

5. The formula for a health-preserving grain product that is both food and medicine according to claim 1, characterized in that, By weight, it also includes 1-4 parts chia seed powder and / or 1-4 parts pumpkin seed powder.

6. The formula for a health-preserving grain product that is both food and medicine according to claim 1, characterized in that, It also includes 1-3 parts xylitol by weight.

7. The application of a medicinal and edible grain product formula according to any one of claims 1 to 6 in the preparation of pancakes, meal replacement powders or baked staple food products.

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