Multi-purpose staple food nutrition premix powder, preparation method and application thereof

Abstract

This invention relates to the field of nutritional food technology, and discloses a multi-purpose staple food nutritional premix powder, its preparation method, and its application. The premix powder includes a base flour and individually packaged functional nutrient packets. The base flour includes a grain and soybean flour base, a composite low-GI fiber powder, a structurally stable powder, and oil flavor and nutritional supplement powders. The functional nutrient packets include one or more of the following: fermentation packets, leavening packets, super packets, vitamin and mineral packets, antioxidant packets, enzyme packets, anti-mold packets, and nut packets. This invention reduces the in vitro digestion rate of starch through a composite low-GI fiber system, and improves common problems in high-fiber and whole grain systems such as poor shaping, crumbling, cracking, and decreased fermentation performance through a structurally stable system. Simultaneously, the individually packaged functional nutrient packets reduce moisture absorption and clumping, activity degradation, and flavor crosstalk caused by long-term blending of sensitive components, improving storage stability and formulation flexibility.

Description

Technical Field

[0001] This invention relates to the field of nutritional food technology, and in particular to a multi-purpose staple food nutritional premix powder, its preparation method and application. Background Technology

[0002] Grain products, as a traditional staple food in my country, are widely loved. Currently, most grain products on the market are made from refined wheat flour. However, existing grain products have the following problems:

[0003] High glycemic index: Refined wheat flour is digested and absorbed quickly in the human body, resulting in a rapid rise in blood sugar after consumption, and thus a high glycemic index (GI).

[0004] Limited nutritional composition: Traditional grain products mainly provide carbohydrates and lack other important nutrients such as dietary fiber, high-quality protein, vitamins and minerals.

[0005] Insufficient Health Benefits: As people become more health-conscious, they place higher demands on the health benefits of food. Traditional grain products lack components with specific health benefits, failing to meet consumers' needs for disease prevention and health improvement.

[0006] Therefore, in order to solve the problems existing in the prior art, the present invention proposes a multi-purpose staple food nutritional premix powder, its preparation method and application, to solve the problems existing in the prior art. Summary of the Invention

[0007] The purpose of this invention is to provide a multi-purpose staple food nutritional premix powder, its preparation method and application, in order to solve the problems of fast digestion rate of staple food products, poor forming performance of high fiber system of miscellaneous grains, insufficient storage stability of fortified components and limited application scenarios in the prior art.

[0008] To achieve the above objectives, the present invention adopts the following technical solution: A multi-purpose staple food nutritional premix powder includes a base flour and individually packaged functional nutrition packets. The base flour comprises, by weight percentage: 55%–85% grain and soy flour base, 3%–20% compound low-GI fiber powder, 2%–12% structurally stable powder, and 2%–25% oil flavor and nutritional supplement powder. The grain and bean flour base consists of at least three of the following: whole wheat flour, quinoa flour, chickpea flour, wheat germ, and barley flour. The composite low-GI fiber powder is composed of at least two of the following: long-chain inulin, resistant starch, resistant dextrin, psyllium husk powder, and pregelatinized starch. The structure-stabilizing powder is composed of at least two of gluten, lecithin, and ascorbic acid; The flavor and nutritional supplement powder is composed of one or more of the following: flaxseed powder, chia seed powder, black sesame powder, almond powder, coconut powder, cocoa powder, sea salt, and monk fruit sweetener. The functional nutrition packs include one or more of the following: fermentation packs, leavening packs, super packs, vitamin and mineral packs, antioxidant packs, enzyme packs, anti-mold packs, and nut packs, and are used in combination with the base flour before preparing staple food products.

[0009] Preferably, in the composite low-GI fiber powder, at least two of the following: resistant starch, resistant dextrin, and long-chain inulin, account for 2% to 15% of the total mass of the base powder. The total amount of gluten, lecithin, and ascorbic acid in the structurally stable powder accounts for 2% to 10% of the mass of the base powder. The mass ratio of the composite low-GI fiber powder to the structurally stable powder is 1:0.3 to 1:2.5.

[0010] Furthermore: the fermentation package includes one or a mixture of two of yeast and baking soda; The leavening bag includes baking powder; The super pack includes one or more of the following: algae powder, green powder, mushroom powder, berry powder, tea powder, and spices.

[0011] Further preferred: the mushroom powder includes at least one of lion's mane mushroom powder, shiitake mushroom powder, and porcini mushroom powder; The spices include at least one of cinnamon powder, turmeric powder, basil powder, rosemary powder, and black pepper powder.

[0012] As a preferred embodiment of the present invention, the vitamin and mineral package includes vitamin D3, vitamin B12, vitamin B9, vitamin B6, vitamin B2, vitamin B3, and one or more of calcium, zinc, iron, magnesium, and selenium.

[0013] As a preferred embodiment of the present invention, the antioxidant package comprises one or more of microcapsule algal oil powder, mixed tocopherols, and rosemary extract; As a preferred embodiment of the present invention, the enzyme package includes one or more of phytase, xylanase, and amylase; The anti-mildew package includes calcium propionate; The nut packet includes one or more of walnut powder, hazelnut powder, and pine nut powder.

[0014] A method for preparing a multi-purpose staple food nutritional premix includes the following steps: S1: Weigh out the grain and soybean flour base, the compound low-GI fiber powder, the structurally stable powder, and the oil flavor and nutritional supplement powder respectively, and mix them in a predetermined ratio to obtain the base powder. S2: Prepare one or more of the following types of packages into individual small packages: fermentation packs, leavening packs, super packs, vitamin and mineral packs, antioxidant packs, enzyme packs, anti-mold packs, and nut packs; S3: Seal and package the base flour and functional nutrition pack separately to obtain the multi-purpose staple food nutritional premixed powder product.

[0015] As a further embodiment of the present invention: the amount of the functional nutrient pack added is a percentage of the mass of the base powder as described in claim 1. Each powder raw material is treated with a 40-120 mesh sieve before mixing, and the mixing time is 5-30 minutes. The amount of each functional nutrient pack added relative to the base powder is as follows: fermentation pack 0.5%-1%; leavening pack 1%-3%; super pack 1%-8%; vitamin and mineral pack 0.1%-0.5%; antioxidant pack 0.3%-2.5%; enzyme pack 0.1%-0.2%; anti-mold pack 0.1%-0.6%; nut pack 1%-4%.

[0016] A method for applying a multi-purpose staple food nutritional premix includes the following steps: A1: Take a certain amount of basic main flour, add water and / or edible oil, and add one or more functional nutrition packets at the same time, mix to form a dough or batter; A2: The dough or batter is kneaded, proofed, fermented, or directly shaped to obtain a staple food embryo. A3: The staple food embryo is steamed, baked or fried until cooked to obtain the staple food product; The staple food products include one or more of the following: bread, hamburger buns, pizza buns, steamed buns, dumpling wrappers, twisted rolls, flatbread, and pancakes; The premixed powder is available in one or more of the following packaging formats: large packaging of basic main powder, individual small bags of functional nutrition packs, and combination sets.

[0017] The beneficial effects of this invention are as follows: 1. This premixed powder can effectively extend the shelf life of the product, improve the product stability and nutrient density, and produce food with a slower and more stable glucose release rate and a lower area under the blood glucose curve (AUC), which can significantly reduce the rise in postprandial blood glucose.

[0018] 2. The functional nutrition packs are individually packaged, allowing for flexible combinations based on individual needs, resulting in more comprehensive nutrition and enhanced health benefits; at the same time, they reduce the risk of inactivation of sensitive ingredients, cross-contamination of flavors, and clumping due to moisture absorption.

[0019] 3. The structurally stable system can significantly improve the problems of cracking, crumbling, and poor fermentation in high-fiber and whole grain systems, and is suitable for all types of staple foods such as bread, steamed buns, biscuits, and dough.

[0020] 4. The glucose release rate is slow, with less than 50% released within 180-240 minutes. It is a low-GI food and is suitable for people who need to control their blood sugar and for long-term consumption by the middle-aged and elderly.

[0021] 5. The raw materials and additives used in this invention all comply with the GB2760 national food safety standard, are safe for consumption, have wide applicability, and are easy to store, transport, and use for a long time. Attached Figure Description

[0022] Figure 1 This is a schematic diagram of the composition and structure of the premixed powder of the present invention; Figure 2 This is a schematic diagram of the preparation method of the present invention; Figure 3 This is a schematic diagram of the application method of the present invention. Detailed Implementation

[0023] The technical solution of the present invention will be further described in detail below with reference to specific embodiments.

[0024] Example 1: A multi-purpose staple food nutritional premix powder, such as Figure 1 As shown, it includes a base flour and individual functional nutrition packs. The base flour, by weight percentage, consists of: 75% grain and soy flour base, 5% compound low-GI fiber powder, 10% structurally stable powder, and 10% oil flavor and nutritional supplement powder. Functional nutrition packs can be individually selected with fermentation packs, vitamin and mineral packs, antioxidant packs, and anti-mold packs, etc.

[0025] Example 2: A method for preparing a multi-purpose staple food nutritional premix, such as... Figure 2 As shown, it includes the following steps: S1: Weigh out the grain and soybean flour base, the compound low-GI fiber powder, the structurally stable powder, and the oil flavor and nutritional supplement powder respectively, and mix them in a predetermined ratio to obtain the base powder. S2: Prepare one or more of the following types of packages into individual small packages: fermentation packs, leavening packs, super packs, vitamin and mineral packs, antioxidant packs, enzyme packs, anti-mold packs, and nut packs; S3: Seal and package the base flour and functional nutrition pack separately to obtain the multi-purpose staple food nutritional premixed powder product.

[0026] In step S1, each powder raw material is treated with a 40-120 mesh sieve before mixing, and the mixing time is 5-30 minutes. The addition amount of each functional nutrient pack relative to the base main powder is as follows: fermentation pack 0.5%-1%; leavening pack 1%-3%; super pack 1%-8%; vitamin and mineral pack 0.1%-0.5%; antioxidant pack 0.3%-2.5%; enzyme pack 0.1%-0.2%; anti-mold pack 0.1%-0.6%; nut pack 1%-4%.

[0027] Example 3: An application method of a multi-purpose staple food nutritional premix powder, such as... Figure 3 As shown, the process includes: taking basic flour, adding water or oil, adding functional packets, mixing into dough or batter, and then proofing, shaping, steaming / baking / frying to obtain staple food products.

[0028] Application Example 1: 97.5% basic flour, 0.5% vitamin and mineral packet, 1% antioxidant packet, and 1% fermentation packet. Add 55%–75% water, ferment at 24–30℃ for 40–120 minutes, bake at 170–210℃ for 18–35 minutes, remove and cool to obtain bread.

[0029] Whole wheat bread, white rice, and common premixed flour were then purchased from the market. After consuming the bread prepared from the whole wheat bread, white rice, and common premixed flour, as well as the bread prepared in this application example, the glycemic index (eGI), nutritional composition comparison, postprandial blood glucose levels, and glucose release curves were measured. The measured values ​​are shown in the table below:

[0030] Glycemic Index Comparison Table

[0031] Nutritional Structure Comparison Table

[0032] Postprandial blood glucose increase comparison table

[0033] Application Example 2: 95% base flour, 1% fermentation bread, 1% leavening bread, and 3% super bread. Add 45%–65% water, ferment at 25–32℃, steam for 15 minutes, remove and cool to make a flatbread.

[0034] Subsequently, flatbread, steamed buns, and common premixed powders were purchased from the market. The testers then consumed flatbread prepared from the flatbread, steamed buns, and common premixed powders, as well as the flatbread prepared in this application example. The corresponding glycemic index (eGI), nutritional composition comparison, postprandial blood glucose levels, and glucose release curves were then measured. The measured values ​​are shown in the table below:

[0035] Glycemic Index Comparison Table

[0036] Nutritional Structure Comparison Table

[0037] Postprandial blood glucose increase comparison table

[0038] Application Example 3: 98% base flour, 1% fermented bread, 1% leavening bread. Add 45%–65% water, ferment at 25–32℃, steam for 10–20 minutes, remove and cool to obtain steamed buns.

[0039] Whole wheat bread, white rice, and common premixed flour were then purchased from the market. The testers then consumed steamed buns prepared with the whole wheat bread, white rice, and common premixed flour, as well as the steamed bun prepared in this application example. The corresponding glycemic index (eGI), nutritional composition comparison, postprandial blood glucose levels, and glucose release curves were measured. The measured values ​​are shown in the table below:

[0040]

[0041] Glycemic Index Comparison Table

[0042]

[0043] Nutritional Structure Comparison Table

[0044]

[0045] Postprandial blood glucose increase comparison table

[0046] The test data shows that this premixed powder can extend the product's shelf life, improve the environmental stability of the premixed powder, and increase the nutritional density per unit volume or unit weight. In addition, after consumption, the food prepared with this premixed powder can release glucose more slowly and evenly; glucose release is less than 50% within 180-240 minutes, and the AUC is lower, which can effectively reduce the user's postprandial blood glucose rise index.

[0047] At the same time, by reducing moisture, the risk of food nutrient degradation is reduced; it can also control the generation of debris, improve its applicability in closed or special environments, and the food prepared by this premix is ​​easy to transport, store and use for a long time.

[0048] Experimental Description: In this application, the glycemic index (eGI) was determined using the internationally recognized in vitro simulated digestion method (Englyst method), and the area under the blood glucose curve from 0 to 120 minutes was calculated using the trapezoidal method. Data shows that the product of this invention exhibits slow and stable glucose release, low GI, high nutritional value, and high compatibility, demonstrating significant technical advantages.

[0049] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A multi-purpose staple food nutrition premix powder, comprising a base main powder and a function nutrition package independently packed, characterized in that, The base powder comprises, by weight percentage: 55%–85% grain and soybean flour base, 3%–20% composite low-GI fiber powder, 2%–12% structurally stable powder, and 2%–25% oil flavor and nutritional supplement powder; The grain and bean flour base consists of at least three of the following: whole wheat flour, quinoa flour, chickpea flour, wheat germ, and barley flour. The composite low-GI fiber powder is composed of at least two of the following: long-chain inulin, resistant starch, resistant dextrin, psyllium husk powder, and pregelatinized starch. The structure-stabilizing powder is composed of at least two of gluten, lecithin, and ascorbic acid; The flavor and nutritional supplement powder is composed of one or more of the following: flaxseed powder, chia seed powder, black sesame powder, almond powder, coconut powder, cocoa powder, sea salt, and monk fruit sweetener. The functional nutrition packs include one or more of the following: fermentation packs, leavening packs, super packs, vitamin and mineral packs, antioxidant packs, enzyme packs, anti-mold packs, and nut packs, and are used in combination with the base flour before preparing staple food products.

2. The multipurpose staple nutrition premix powder as claimed in claim 1, wherein, In the composite low-GI fiber powder, at least two of the following—resistant starch, resistant dextrin, and long-chain inulin—account for 2% to 15% of the total mass of the base powder: The total amount of gluten, lecithin, and ascorbic acid in the structurally stable powder accounts for 2% to 10% of the mass of the base powder. The mass ratio of the composite low-GI fiber powder to the structurally stable powder is 1:0.3 to 1:2.

5.

3. The multi-purpose staple food nutritional premix according to claim 1, characterized in that, The fermentation package includes one or a mixture of two of yeast and baking soda. The leavening bag includes baking powder; The super pack includes one or more of the following: algae powder, green powder, mushroom powder, berry powder, tea powder, and spices.

4. The multi-purpose staple food nutritional premix powder according to claim 3, characterized in that, The mushroom powder includes at least one of lion's mane mushroom powder, shiitake mushroom powder, and porcini mushroom powder; The spices include at least one of cinnamon powder, turmeric powder, basil powder, rosemary powder, and black pepper powder.

5. The multi-purpose staple food nutritional premix according to claim 1, characterized in that, The vitamin and mineral package includes vitamin D3, vitamin B12, vitamin B9, vitamin B6, vitamin B2, vitamin B3, and one or more of calcium, zinc, iron, magnesium, and selenium.

6. The multi-purpose staple food nutritional premix according to claim 1, characterized in that, The antioxidant package includes one or more of microcapsule algal oil powder, mixed tocopherols, and rosemary extract.

7. The multi-purpose staple food nutritional premix according to claim 1, characterized in that, The enzyme package includes one or more of phytase, xylanase, and amylase; The anti-mildew package includes calcium propionate; The nut packet includes one or more of walnut powder, hazelnut powder, and pine nut powder.

8. A method for preparing a multi-purpose staple food nutritional premix, characterized in that, Includes the following steps: S1: Weigh out the grain and soybean flour base, the compound low-GI fiber powder, the structurally stable powder, and the oil flavor and nutritional supplement powder respectively, and mix them in a predetermined ratio to obtain the base powder. S2: Prepare one or more of the following types of packages into individual small packages: fermentation packs, leavening packs, super packs, vitamin and mineral packs, antioxidant packs, enzyme packs, anti-mold packs, and nut packs; S3: Seal and package the base flour and functional nutrition pack separately to obtain the multi-purpose staple food nutritional premixed powder product.

9. The method for preparing a multi-purpose staple food nutritional premix according to claim 8, characterized in that, The amount of the functional nutrient pack added is a percentage of the mass of the base powder as described in claim 1. Each powder raw material is treated with a 40-120 mesh sieve before mixing, and the mixing time is 5-30 minutes. The addition amount of each functional nutrient pack relative to the base powder is as follows: fermentation pack 0.5%-1%; leavening pack 1%-3%; super pack 1%-8%; vitamin and mineral pack 0.1%-0.5%; antioxidant pack 0.3%-2.5%; enzyme pack 0.1%-0.2%; anti-mold pack 0.1%-0.6%; nut pack 1%-4%.

10. A method for applying a multi-purpose staple food nutritional premix powder, using the premix powder according to any one of claims 1-9, characterized in that, Includes the following steps: A1: Take a certain amount of basic main flour, add water and / or edible oil, and add one or more functional nutrition packets at the same time, mix to form a dough or batter; A2: The dough or batter is kneaded, proofed, fermented, or directly shaped to obtain a staple food embryo. A3: The staple food embryo is steamed, baked or fried until cooked to obtain the staple food product; The staple food products include one or more of the following: bread, hamburger buns, pizza buns, steamed buns, dumpling wrappers, twisted rolls, flatbread, and pancakes; The premixed powder is available in one or more of the following packaging formats: large packaging of basic main powder, individual small bags of functional nutrition packs, and combination sets.

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