CN110250399A - A kind of low GI multi-grain instant meal replacement powder and preparation method thereof - Google Patents

Abstract

The invention discloses a low GI multi-grain instant meal replacement powder and a preparation method thereof. The low GI multi-grain instant meal replacement powder contains the following raw materials: 5-15 parts of quinoa, 3-10 parts of oats, 10-30 parts of highland barley, 3-15 parts of mung beans, 20-50 parts of millet, and 25-50 parts of tartary buckwheat. 50 servings. The preparation steps are as follows: clean miscellaneous grains, milling, mixing, moisture adjustment, extruding and puffing, and pulverizing multi-grains and miscellaneous grains co-extruded puffed material to obtain the product. The GI value of the multi-grain instant meal replacement powder prepared by the invention is less than 55, which belongs to the category of low GI food. The product is scientifically blended with a variety of miscellaneous grains. It is nutritious, rich in protein and dietary fiber. It is beneficial for diabetics and potential diabetics to control blood sugar and improve the body's immunity and resistance.

Description

A kind of low GI multi-grain instant meal replacement powder and preparation method thereof

technical field

The invention belongs to the field of food processing. Specifically relates to a low GI multi-grain instant meal replacement powder and a preparation method thereof.

Background technique

In 2017, the International Diabetes Federation released a set of data, and there are currently 425 million adults with diabetes worldwide. China contributes most of the diabetic patients. The number of adult diabetic patients in China is as high as 114 million, ranking first in the world, accounting for more than 1/4 of the total. The main reason why China has become a big diabetes country is due to the explosive increase in the incidence of type 2 diabetes. One of the main reasons for the explosive increase in the incidence of type 2 diabetes is closely related to the long-term consumption of refined grains.

Coarse grains are rich in nutrients, and the GI value of miscellaneous grains is low. Studies have shown that the postprandial blood sugar change after eating miscellaneous grains is generally smaller than that of wheat and ordinary rice, which reduces blood sugar fluctuations within 24 hours, reduces fasting blood sugar, and reduces insulin secretion, which is beneficial to diabetes Patient's glycemic control. However, miscellaneous grains cannot become long-term edible products for consumers due to their processing and eating problems such as difficulty in cooking and poor palatability.

Therefore, adjusting people's dietary structure and developing targeted food suitable for people with diabetes and potential diabetes is an important task related to the national economy and people's livelihood.

Contents of the invention

The object of the present invention is to provide a kind of low GI multi-grain instant meal replacement powder. The meal replacement powder uses a variety of miscellaneous grains as raw materials, processed through scientific proportioning, and has a GI value of <55.

Another object of the present invention is to provide a preparation method of low GI multi-grain instant meal replacement powder.

To achieve the above object, the present invention adopts the following technical solutions:

In the first aspect, the present invention provides a low GI multi-grain instant meal replacement powder, comprising 5-15 parts of quinoa, 3-10 parts of oats, 10-30 parts of highland barley, 3-15 parts of mung beans, and 20-50 parts of millet , 25-50 parts of tartary buckwheat, GI value <55.

Optionally, the low GI multi-grain instant meal replacement powder includes the following raw materials: 5-15 parts of quinoa, 3-10 parts of oats, 10-30 parts of highland barley, 3-15 parts of mung beans, 20-30 parts of millet, 25-35 parts of tartary buckwheat.

Optionally, the low GI multi-grain instant meal replacement powder includes the following raw materials: 10.5 parts of quinoa, 3.5 parts of oats, 21 parts of highland barley, 7 parts of mung beans, 28 parts of millet, and 30 parts of tartary buckwheat; or,

11.5 parts of quinoa, 4 parts of oats, 22 parts of highland barley, 7.5 parts of mung beans, 30 parts of millet and 25 parts of tartary buckwheat; or,

10 parts of quinoa, 3.5 parts of oats, 19 parts of highland barley, 6.5 parts of mung beans, 26 parts of millet and 35 parts of tartary buckwheat.

Optionally, the fineness of the meal replacement powder is 80-100 mesh.

It should be noted that food GI (glycemic index) is an index that reflects the degree of food-induced increase in human blood sugar, and is the response status of the body's blood sugar production after eating. Foods with a glycemic index of less than 55 are low GI foods, more than 70 are high GI foods, and 55-70 are medium GI foods. Low GI foods can reduce human insulin secretion, reduce heat production and fat production. The determination of food GI value is generally divided into in vivo method and in vitro method. In vivo determination is generally carried out in the human body, but the test value fluctuates greatly, takes a long time and is expensive, so in vitro method is commonly used. The in vitro method is to simulate the human gastrointestinal digestive environment in vitro, and the operation is simple and the cost is low. Foreign scholars define the food glycemic index measured by the in vitro digestion method as the expected glycemic index (expected Glycemic Index, eGI). The in vitro simulated digestion test results (eGI) have a good correlation with the human test results (GI), that is, the lower the eGI value, the lower the GI value. Therefore, eGI values can be substituted for GI values. In a specific embodiment of the present invention, an in vitro method is used to measure the eGI value, so as to reflect the GI value of the meal replacement powder of the present invention.

In the present invention, the extruded puff powder GI value that various single grain raw materials make according to the method of the present invention is as follows table 1:

Table 1

food name GI value food name GI value Quinoa Extruded Powder 73.16 Mung bean extruded puffed powder 69.14 Oatmeal Extrusion Powder 68.76 Millet extruded puffed powder 82.49 Highland barley extruded puffed powder 66.82 Tartary buckwheat extruded puffed powder 61.20

When the above raw materials are matched according to the ratio of the present invention, the inventor unexpectedly found that quinoa, oats, highland barley, mung beans, millet and tartary buckwheat can form a more reasonable matching pattern, so that the GI value of the prepared product is lower than 55, It belongs to the category of low GI food.

In the present invention, oats are rich in protein, β-glucan, and anthramid; millet is rich in tryptophan and carotene; tartary buckwheat is rich in flavonoids; barley is rich in β-glucan; Essential amino acids; quinoa is rich in phenolic acids, flavonoids, anthocyanins, sterols, and saponins, among others. In addition to the characteristics of low GI value, the product of the invention is also rich in nutrition, rich in protein and dietary fiber.

In a second aspect, the present invention provides a method for preparing a low GI multi-grain instant meal replacement powder, the method comprising the following steps:

The raw materials of quinoa, oats, highland barley, mung beans, millet and tartary buckwheat shall be prepared for later use;

The miscellaneous grain raw material is pulverized respectively with a pulverizer, and then passed through a 60-mesh sieve to make miscellaneous grain powder;

According to the proportion of the formula, mix the miscellaneous grain powder evenly, then add 15-20% water by weight of the miscellaneous grain powder, and stir evenly to obtain the mixed grain powder;

Send the mixed powder into a twin-screw extruder and extrude in four stages. ℃, screw speed 250r/min～300r/min, to obtain extruded material;

The extruded material is dried and pulverized to obtain the obtained product.

Optionally, when preparing the mixed powder according to the formula ratio, the stirring speed is 100-120 r/min, and the stirring is for 10-15 minutes.

Optionally, when the puffed material is dried, the drying temperature is 50° C. to 70° C., and the drying time is 1.5 to 2.5 hours.

Beneficial effects of the present invention:

The present invention selects 6 kinds of miscellaneous grains, each of which has rich and characteristic nutritional components, and various kinds of grains are mixed and matched to form a more reasonable matching mode.

The invention not only solves the problems of difficult cooking and poor palatability of miscellaneous grains by adopting extrusion and puffing processing technology for materials in the preparation process, but also extrusion processing is a high-temperature instantaneous processing technology, which can effectively retain the nutrients in miscellaneous grains , to avoid loss, increase the taste and quality of the product, suitable for long-term consumption. At the same time, the production process of the meal replacement powder is greatly simplified, the production cost is saved, and the production cycle is shortened.

Description of drawings

Fig. 1 low GI instant meal replacement powder production method block diagram of the present invention;

Fig. 2 is the diagram of the in vitro starch simulated digestion experiment of the comparative example and the embodiment.

Detailed ways

The invention discloses a low GI multi-grain instant meal replacement powder and a preparation method thereof. Those skilled in the art can refer to the content of this article to appropriately improve the formula and process parameters to achieve. In particular, it should be pointed out that all similar replacements and modifications are obvious to those skilled in the art, and they are all considered to be included in the present invention. The methods and products of the present invention have been described through preferred embodiments, and relevant personnel can obviously make changes or appropriate changes and combinations to the methods described herein without departing from the content, spirit and scope of the present invention to realize and apply the present invention. Invent technology.

In order to further understand the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some of the embodiments of the present invention, not all of them. . Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

Unless otherwise specified, the reagents involved in the examples of the present invention are all commercially available products, which can be purchased through commercial channels.

Example 1

A low GI multi-grain instant meal replacement powder is prepared from 11.5 parts of quinoa, 4 parts of oats, 22 parts of highland barley, 7.5 parts of mung beans, 30 parts of millet and 25 parts of tartary buckwheat.

The preparation method specifically comprises the following steps:

(1) The raw materials of quinoa, oats, highland barley, mung bean, millet and tartary buckwheat are prepared for use;

(2) Pulverize the miscellaneous grains raw material in step (1) respectively with a pulverizer, then cross a 60-mesh sieve to make miscellaneous grains powder;

(3) Take the miscellaneous grain powder in the step (2) by weight and put it into a blender for mixing, then add 17% pure water and stir, stir evenly and set aside;

(4) Send the mixed powder prepared in step (3) into the twin-screw extruder and extrude in four stages. The extrusion temperatures of the four stages are 60°C, 80°C, 120°C, and 170°C respectively 270r/min, get puffed material;

(5) Dry the puffed material in step (4) in a constant temperature drying oven at 50°C for 2 hours;

(6) Grinding the dry extruded material in step (5) to a fineness of 80 meshes, which is a low GI multi-grain instant meal replacement powder prepared by this method.

Example 2

A low GI multi-grain instant meal replacement powder is prepared from 10.5 parts of quinoa, 3.5 parts of oats, 21 parts of highland barley, 7 parts of mung beans, 28 parts of millet and 30 parts of tartary buckwheat.

The preparation method specifically comprises the following steps:

(1) The raw materials of quinoa, oats, highland barley, mung bean, millet and tartary buckwheat are prepared for use;

(2) Pulverize the miscellaneous grains raw material in step (1) respectively with a pulverizer, then cross a 60-mesh sieve to make miscellaneous grains powder;

(3) Take the miscellaneous grain powder in the step (2) by weight and put it into a blender to mix, then add 18% pure water and stir, stir evenly and set aside;

(4) Send the mixed powder prepared in step (3) into the twin-screw extruder and extrude in four stages. The extrusion temperatures of the four stages are 60°C, 90°C, 130°C, and 180°C respectively 290r/min, get puffed material;

(5) Dry the puffed material in step (4) in a constant temperature drying oven at 60°C for 2 hours;

(6) Grinding the dry extruded material in step (5) to a fineness of 100 meshes, which is a low GI multi-grain instant meal replacement powder prepared by this method.

Example 3

A low GI multi-grain instant meal replacement powder is prepared from 10 parts of quinoa, 3.5 parts of oats, 19 parts of highland barley, 6.5 parts of mung beans, 26 parts of millet and 35 parts of tartary buckwheat.

The preparation method specifically comprises the following steps:

(1) The raw materials of quinoa, oats, highland barley, mung bean, millet and tartary buckwheat are prepared for use;

(2) Pulverize the miscellaneous grains raw material in step (1) respectively with a pulverizer, then cross a 60-mesh sieve to make miscellaneous grains powder;

(3) Take the miscellaneous grain powder in the step (2) by weight and put it into a blender for mixing, then add 16% pure water and stir, stir evenly and set aside;

(4) Send the mixed powder prepared in step (3) into the twin-screw extruder and extrude in four stages. The extrusion temperatures of the four stages are 60°C, 90°C, 130°C, and 190°C respectively 290r/min, get puffed material;

(5) Dry the puffed material in step (4) in a constant temperature drying oven at 60°C for 2 hours;

(6) Grinding the dry extruded material in step (5) to a fineness of 100 meshes, which is a low GI multi-grain instant meal replacement powder prepared by this method.

Comparative example 1

A low GI multi-grain instant meal replacement powder is prepared from 15 parts of quinoa, 5 parts of oats, 30 parts of highland barley, 10 parts of mung beans and 40 parts of millet.

The preparation method specifically comprises the following steps:

(1) Prepare the raw materials of quinoa, oats, highland barley, mung beans and millet in net samples;

(2) Pulverize the miscellaneous grains raw material in step (1) respectively with a pulverizer, then cross a 60-mesh sieve to make miscellaneous grains powder;

(3) Take the miscellaneous grain powder in the step (2) by weight and put it into a blender for mixing, then add 16% pure water and stir, stir evenly and set aside;

(4) Send the mixed powder prepared in step (3) into the twin-screw extruder and extrude in four stages. The extrusion temperatures of the four stages are 60°C, 80°C, 120°C, 160°C respectively 270r/min, get puffed material;

(5) Dry the puffed material in step (4) in a constant temperature drying oven at 50°C for 2 hours;

(6) Grinding the dry extruded material in step (5) to a fineness of 80 meshes, which is a low GI multi-grain instant meal replacement powder prepared by this method.

Comparative example 2

A low GI multi-grain instant meal replacement powder is prepared from 13 parts of quinoa, 5 parts of oats, 25 parts of highland barley, 9 parts of mung beans, 33 parts of millet and 15 parts of tartary buckwheat.

The preparation method specifically comprises the following steps:

(1) The raw materials of quinoa, oats, highland barley, mung bean, millet and tartary buckwheat are prepared for use;

(2) Pulverize the miscellaneous grains raw material in step (1) respectively with a pulverizer, then cross a 60-mesh sieve to make miscellaneous grains powder;

(3) Take the miscellaneous grain powder in the step (2) by weight and put it into a blender for mixing, then add 16% pure water and stir, stir evenly and set aside;

(4) Send the mixed powder prepared in step (3) into the twin-screw extruder and extrude in four stages. The extrusion temperatures of the four stages are 60°C, 80°C, 120°C, 160°C respectively 270r/min, get puffed material;

(5) Dry the puffed material in step (4) in a constant temperature drying oven at 50°C for 2 hours;

(6) Grinding the dry extruded material in step (5) to a fineness of 80 meshes, which is a low GI multi-grain instant meal replacement powder prepared by this method.

Test example 1: GI value measurement

The GI value of instant meal replacement powder was determined by in vitro starch digestion test. Weigh 5g of the instant meal replacement powder to be tested, add α-amylase (7.5U/mL) in the oral cavity simulation stage, the system temperature is 37°C, and the digestion time is 2min. Add pepsin (100U/mL) to the stomach simulation stage, adjust the pH to 3.0 with 1mol/L HCl, the system temperature is 37°C, and the digestion time is 2h. Add α-amylase (10U/mL), trypsin (5U/mL) and lipase (10U/mL) in the stage of intestinal simulation, adjust the pH to 7.0 with 1mol/L NaOH, the system temperature is 37°C, and the digestion time Evenly sample 3 mL at 0, 10, 20, 40, 60, 90, 120, and 180 minutes, inactivate the enzyme in a boiling water bath for 5 minutes, and cool to room temperature for the determination of reducing sugars. The experimental results are shown in Table 2.

Table 2 GI value determination results

Example 1 Example 2 Example 3 Comparative example 1 Comparative example 2 GI 55.36±0.23 53.70±0.72 53.26±0.09 64.85±0.32 59.20±1.05

The results of GI determination of instant meal replacement powder in vitro simulated digestion test show that: the collocation and ratio of grain types have a greater impact on the GI value of instant meal replacement powder; compared with other added grains, the addition of tartary buckwheat has The GI value has a greater influence, the higher the amount added, the lower the GI value.

The GI value calculation process is as follows:

Using glucose as a standard, the content of reducing sugar in the digestive juice was determined by 3,5-dinitrosalicylic acid method, and the hydrolysis rate of starch was calculated according to formula (1).

The hydrolysis curve is drawn with the starch hydrolysis rate as the ordinate and time as the abscissa (Fig. 2). The area under the starch hydrolysis curve (AUC sample and AUC reference) of each sample and reference food (white bread) during 0-180 min was calculated to obtain the starch hydrolysis index (HI) of the sample. The glycemic index (GI) of the samples was calculated according to formula (3).

HI = AUC sample/AUC reference (2)

GI=39.71+0.549×HI (3).

Test Example 2: Nutrient composition detection

The nutritional components of the instant meal replacement powder prepared in the example were tested, and the results are shown in Table 3.

The nutritional content of the low GI multi-grain instant meal replacement powder prepared by the embodiment of table 3

It can be known from the data in Table 3 that the protein content in the low GI multi-grain instant meal replacement powder prepared by the present invention reaches about 14%, and the protein content is rich (≥20% NRV), which belongs to high protein food; the dietary fiber content is rich, high The high dietary fiber standard of 6g stipulated in GB28050 General Principles of Nutrition Labeling of Prepackaged Foods. The low GI multi-grain instant meal replacement powder product belongs to high dietary fiber and high protein food.

Apparently, the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, and are not intended to limit the implementation of the present invention. Those of ordinary skill in the art can also make It is impossible to exhaustively list all the implementation modes here, and any obvious changes or changes derived from the technical solutions of the present invention are still within the scope of protection of the present invention.

Claims (7)

1. a kind of more cereal fast food meal replacement powders of low GI, which is characterized in that including following raw material: 5~15 parts of quinoa, oat 3~10 Part, 10~30 parts of highland barley, 3~15 parts of mung bean, 20~50 parts of millet, 25~50 parts of bitter buckwheat, value < 55 GI.

2. the more cereal fast food meal replacement powders of low GI according to claim 1, which is characterized in that including the following raw material: quinoa 5~ 15 parts, 3~10 parts of oat, 10~30 parts of highland barley, 3~15 parts of mung bean, 20~30 parts of millet, 25~35 parts of bitter buckwheat.

3. the more cereal fast food meal replacement powders of low GI according to claim 1, which is characterized in that including the following raw material: quinoa 10.5 parts, 3.5 parts of oat, 21 parts of highland barley, 7 parts of mung bean, 28 parts of millet, 30 parts of bitter buckwheat；Or,

11.5 parts of quinoa, 4 parts of oat, 22 parts of highland barley, 7.5 parts of mung bean, 30 parts and 25 parts of bitter buckwheat of millet；Or,

10 parts of quinoa, 3.5 parts of oat, 19 parts of highland barley, 6.5 parts of mung bean, 26 parts and 35 parts of bitter buckwheat of millet.

4. the more cereal fast food meal replacement powders of low GI according to claim 1 to 3, which is characterized in that the meal replacement powder it is thin Degree is 80~100 mesh.

5. a kind of preparation method of low more cereal fast food meal replacement powders of GI as described in claim 1-4 is any, which is characterized in that should Method the following steps are included:

Quinoa, oat, highland barley, mung bean, millet and the net sample of tartary buckwheat raw material is spare；

Coarse cereals raw material is crushed respectively with pulverizer, 60 meshes is then crossed, coarse cereal powder is made；

According to formula rate, coarse cereal powder is mixed, the water of coarse cereal powder weight 15~20% is then added, stirs evenly, must mix Powder；

The mixed powder is sent into twin (double) screw extruder, divides four-stage to squeeze, four sections of extruding temperature are respectively 50 DEG C~70 DEG C, 80 DEG C~100 DEG C, 120 DEG C~140 DEG C, 160 DEG C~190 DEG C, screw speed 250r/min~300r/min, obtain extruding Material；

The puffing material is dry, crush to get.

6. preparation method according to claim 5, which is characterized in that when preparing mixed powder, the revolving speed of stirring is 100~ 120r/min stirs 10~15min.

7. preparation method according to claim 5, which is characterized in that drying temperature is 50 DEG C~70 DEG C, drying time 1.5 ~2.5h.