CN104872558A - Low-GI (glycemic index) brewing porridge and preparing method thereof - Google Patents
Low-GI (glycemic index) brewing porridge and preparing method thereof Download PDFInfo
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- CN104872558A CN104872558A CN201510308849.XA CN201510308849A CN104872558A CN 104872558 A CN104872558 A CN 104872558A CN 201510308849 A CN201510308849 A CN 201510308849A CN 104872558 A CN104872558 A CN 104872558A
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Classifications
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses low-GI (glycemic index) brewing porridge, which is characterized by comprising the following substances in percentage by weight: 5 percent to 15 percent of black rice powder, 5 percent to 15 percent of oat powder, 5 percent to 15 percent of buckwheat powder, 5 percent to 8 percent of white hyacinth bean powder, 5 percent to 8 percent of kudzuvine root powder, 10 percent to 20 percent of soybean isolate protein powder, 20 percent to 35 percent of dietary fiber, 0.5 percent to 1.5 percent of vitamins and 0.5 percent to 1.5 percent of mineral substances. The brewing porridge prepared by the invention has the advantages that the GI theory is used as basis; low-GI food is selected; in addition, vitamins, mineral elements and rich dietary fiber are added; the growth of intestinal available bacteria is favorably realized; the digestion speed of food in the gastrointestinal tract can be delayed; the satiety is enhanced; the sharp postprandial blood sugar rise can be delayed to a certain degree; the low-GI brewing porridge is suitable for hyperglycemia persons, diabetic patients and user groups with low-GI food requirements.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of hypoglycemia patient and brew congee and preparation method thereof.
Background technology
Along with developing rapidly of economy, the change of people's eating habit and the minimizing of displacement, cause the disease relevant to obesity to occur in advance.The nationwide diabetes investigation display carried out for China 9.87 ten thousand adults for 2010, China's diabetes number reaches 1.14 hundred million, accounts for 11.6% of Chinese adult population.China's diabetes association president Xiang Hong fourth was once made a speech expressions, and China increases 15000 diabetics newly average every day, and average increase by 600 people per hour, increase by 10 people per minute, the trend of this quick growth can not reverse at short notice.Therefore develop the specific aim food being suitable for diabetes and potential diabetic population to have great importance.
Glucose resultant index refers to containing the food of 50g carbohydrate and the glucose of a great deal of in certain hour (being generally 2 hours), the percent value of blood glucose response level in body, can reflect speed and the ability of food raise blood sugar compared with glucose.Usually the glycemic index of glucose is decided to be 100.Glucose resultant index be less than 55 for low GI food, be greater than 70 be high GI food, 55-70 is middle GI food.
Utilize the principle of GI value can instruct diabetic's reasonable diet.The food of high GI value, can accelerate blood sugar for human body and rise, blood sugar rising can cause the secretion of insulin, and the insulin risen sharply promotes adipogenic arch-criminal exactly.Select low GI food, human insulin secretion can be reduced, reduce heat generation and Adipogenesis.Therefore diabetic should use no or little monose and disaccharide class as far as possible, strict restriction pure confectionery, dessert etc.Secondly, reasonably combined food.When selecting high GI food, low GI food mixed edible of can arranging in pairs or groups, the GI value as thick coarse cereals is lower, but palatability is poor, and flour and rice GI value is higher, and thickness grain is arranged in pairs or groups, and both can improve mouthfeel, and can reduce GI again.Moreover, select processing and the cooking method of science.Grain, in finishing passes, not only can lose some nutrients, and simultaneously due to the complete gelatinization of hot boiling, be more conducive to absorb, GI value just also can correspondingly increase.
Summary of the invention
Theoretical according to GI value, the invention provides a kind of hypoglycemia patient and brew congee and preparation method thereof, by low GI value food materials in selection, reasonably combined and select the processing method of science, solving traditional congee to select materials the problem of too meticulous, excessive infusion, is the healthy gruel of low in calories, low fat, high microsteping.
To achieve these goals, the technical scheme that the present invention takes is:
The soybean isolate protein powder of the buckwheat of the black rice flour of 5%-15%, the oatmeal of 5%-15%, 5%-15%, the Semen Lablab Album powder of 5%-15%, 10%-20%, the dietary fiber of 20%-35%, the vitamin of 0.1%-0.5%, the mineral matter of 0.5%-1.5%.
Described black rice flour, oatmeal, buckwheat are middle GI value food materials, and Semen Lablab Album powder is low GI value food materials.
It is as follows that hypoglycemia patient brews congee each raw material GI value:
| Food title | GI value |
| Black rice | 42 |
| Oat | 55 |
| Buckwheat | 54 |
| Semen Lablab Album | 38 |
Preferably, described dietary fiber is one or more in FOS, isomalto-oligosaccharide, inulin, resistant maltodextrin and common oats fibre.Preferably, described vitamin is one or more in VitAVitE, vitamin B1, vitamin B2, vitamin B6, nicotinic acid.Preferably, described mineral matter is one or more in sodium, potassium, iron, magnesium, calcium, zinc, selenium.
Hypoglycemia patient brews a preparation method for congee, comprises the steps:
Step one: pretreatment of raw material: black rice, oat, buckwheat, Semen Lablab Album are cleaned and drained and mix;
Step 2: pulverize and sieve: by clean drain mixed raw material carry out physical crushing and cross 50 mesh sieves formed mixing coarse cereal powders;
Step 3: breading: the mixing coarse cereal powder after sieving fully is mixed with soybean isolate protein powder, dietary fiber, vitamin and mineral matter, and the water adding 20% fully stirs;
Step 4: shaping: temperature controls at 45-65 DEG C, utilizes screw rod to carry out being squeezed into grain of rice moulding;
Step 5: prebake: carry out prebake 3min under 110 DEG C of environment temperatures;
Step 6: expanded: adopt 25-65 DEG C of low-temperature vacuum drying puffing technique to carry out expanding treatment;
Step 7: Drying and cooling: pass into cold wind after expanded and carry out drying and cooling, is finally down to less than 2% to product moisture content.
Preferably, described step 4 shaping employing screw feed mode.
The present invention brews low temperature screw rod in congee employing and is extruded to shape to premixed powder, temperature controls at 45-65 DEG C, prevent because of the amyloplastic excessive gelatinization of traditional high temperature extrusion and albuminous degeneration, thus avoid the rising causing product G I value because processing mode is improper, ensure the nutritional quality of product.In addition, the present invention adopts low-temperature vacuum drying puffing technique, utilizes the principle that water boiling point reduces under vacuum condition to make water, accelerates rate of drying and protects thermal sensitivity nutritional labeling not to be destroyed, as benefit materials such as B family vitamins to a certain extent.
The soybean isolate protein powder added in the present invention is a kind of full price vegetable protein, and protein content is more than 90%, containing essential amino acid, nutritious, not containing cholesterol.In addition, soybean protein isolate has higher viscosity, plasticity and elasticity, is conducive to maintaining dimensional stability.
Add the dietary fiber of 20%-30% in the present invention, dietary fiber can improve intestinal microenvironment, is beneficial to the growth of intestinal beneficial bacterium, can delay food at GI digestion rate, increases satiety, therefore can delay postprandial blood sugar to a certain extent and rise rapidly.The dietary fiber such as FOS, inulin also can be used as the eating mouth feel of product of replacing sugar improving product.And numerous research shows that resistant maltodextrin has high digestion tolerance, hypoglycemia patient, low in calories, soluble property, low-viscosity, absolute acid stability, pressure heat endurance, freeze-thaw stability, low browning characteristic and storage stability etc., there is regulating intestinal canal rule, suppress blood sugar concentration, reduce Serum lipid concentrations, many beneficial effects such as weight losing function and the absorption of enhancing trace quantity mineral substance element.
Vitamin and mineral element are all that human body maintains normal physiological function and the material that self can not synthesize that must obtain from food, and it is abundant to product that the present invention adds vitamin and mineral element, improves the nutritive value of product.
Adopt the inventive method obtained to brew congee rehydration good, there is the mouthfeel of the soft silk floss of congee and GI value below 55.
Beneficial effect of the present invention is: the present invention by based on low GI value (GI value is not more than 55) coarse cereal powder, add the nutrition accessories such as protein, dietary fiber, vitamin and mineral matter, eating mouth feel is good, is high microsteping, low fat, healthy food low in calories.And dietary fiber be added with the growth being beneficial to intestinal beneficial bacterium, food can be delayed at GI digestion rate, increase satiety, postprandial blood sugar can be delayed to a certain extent and rise rapidly, be suitable for high sugared personage, diabetic and require the crowd of hypoglycemia patient food.
Detailed description of the invention
Below by the description to embodiment, the present invention is further detailed explanation, has more complete, accurate and deep understanding to help those skilled in the art to inventive concept of the present invention, technical scheme.
Embodiment 1
A kind of hypoglycemia patient brews congee, is made up of: the black rice flour of 10%, the oatmeal of 10%, the buckwheat of 15%, Semen Lablab Album powder, the soybean isolate protein powder of 20%, dietary fiber (comprising 20% inulin, 40% resistant maltodextrin and 40% common oats fibre), the vitamin (comprising 20% vitamin A, 30% vitamin E, 30% vitamin B2,20% vitamin B6) of 0.5%, the mineral matter (50% iron, 50% selenium) of 1.5% of 35% of 8% following percentage by weight raw material.
The hypoglycemia patient of the present embodiment brews the preparation method of congee, comprises the following steps:
1) pretreatment of raw material: black rice, oat, buckwheat, Semen Lablab Album are cleaned and drained;
2) pulverize and sieve: the grain cleaned after draining carries out physical crushing and cross 50 mesh sieves forming mixing coarse cereal powder;
3) breading: the coarse cereal powder after sieving to be mixed with soybean isolate protein powder, dietary fiber, vitamin and mineral matter and the water adding material quantity 20% fully stirs;
4) shaping: adopt screw feed mode, in utilization, low temperature screw rod carries out extruded;
5) prebake: carry out prebake 3min under 110 DEG C of environment temperatures;
6) expanded: the low-temperature vacuum drying high-efficiency bulking technology adopting 25-65 DEG C, low-temperature vacuum drying can make moisture vaporization at a lower temperature, play the effect of protection thermal sensitivity nutritional labeling, simultaneously due in process of vacuum drying, microenvironment oxygen content is extremely low, can play again the effect of certain sterilization;
7) Drying and cooling: pass into cold wind after expanded and carry out drying and cooling, is finally down to less than 2% to product moisture content.
Embodiment 2
A kind of hypoglycemia patient brews congee, is made up of: the black rice flour of 7%, the oatmeal of 15%, the buckwheat of 15%, Semen Lablab Album powder, the soybean isolate protein powder of 15%, dietary fiber (comprising 20% inulin, 40% resistant maltodextrin and 40% common oats fibre), the vitamin (comprising 20% vitamin A, 30% vitamin E, 30% vitamin B2,20% vitamin B6) of 0.5%, the mineral matter (40% iron, 30% calcium, 30% magnesium) of 0.5% of 35% of 12% following percentage by weight raw material.
The hypoglycemia patient of the present embodiment brews the preparation method of congee, comprises the following steps:
1) pretreatment of raw material: black rice, oat, buckwheat, Semen Lablab Album are cleaned and drained;
2) pulverize and sieve: the grain cleaned after draining carries out physical crushing and cross 50 mesh sieves forming mixing coarse cereal powder;
3) breading: the coarse cereal powder after sieving to be mixed with soybean isolate protein powder, dietary fiber, vitamin and mineral matter and the water adding material quantity 20% fully stirs;
4) shaping: adopt screw feed mode, in utilization, low temperature screw rod carries out extruded;
5) prebake: carry out prebake 3min under 110 DEG C of environment temperatures;
6) expanded: the low-temperature vacuum drying high-efficiency bulking technology adopting 25-65 DEG C, low-temperature vacuum drying can make moisture vaporization at a lower temperature, play the effect of protection thermal sensitivity nutritional labeling, simultaneously due in process of vacuum drying, microenvironment oxygen content is extremely low, can play again the effect of certain sterilization;
7) Drying and cooling: pass into cold wind after expanded and carry out drying and cooling, is finally down to less than 2% to product moisture content.
Embodiment 3
A kind of hypoglycemia patient brews congee, is made up of: the black rice flour of 15%, the oatmeal of 7%, the buckwheat of 15%, Semen Lablab Album powder, the soybean isolate protein powder of 15%, dietary fiber (comprising 20% inulin, 40% resistant maltodextrin and 40% common oats fibre), the vitamin (comprising 20% vitamin A, 30% vitamin E, 30% vitamin B2,20% vitamin B6) of 0.5%, the mineral matter (40% calcium, 30% iron, 30% zinc) of 0.5% of 35% of 12% following percentage by weight raw material.
The hypoglycemia patient of the present embodiment brews the preparation method of congee, comprises the following steps:
1) pretreatment of raw material: black rice, oat, buckwheat, Semen Lablab Album are cleaned and drained;
2) pulverize and sieve: the grain cleaned after draining carries out physical crushing and cross 50 mesh sieves forming mixing coarse cereal powder;
3) breading: the coarse cereal powder after sieving to be mixed with soybean isolate protein powder, dietary fiber, vitamin and mineral matter and the water adding material quantity 20% fully stirs;
4) shaping: adopt screw feed mode, in utilization, low temperature screw rod carries out extruded;
5) prebake: carry out prebake 3min under 110 DEG C of environment temperatures;
6) expanded: the low-temperature vacuum drying high-efficiency bulking technology adopting 25-65 DEG C, low-temperature vacuum drying can make moisture vaporization at a lower temperature, play the effect of protection thermal sensitivity nutritional labeling, simultaneously due in process of vacuum drying, microenvironment oxygen content is extremely low, can play again the effect of certain sterilization;
7) Drying and cooling: pass into cold wind after expanded and carry out drying and cooling, is finally down to less than 2% to product moisture content.
Above to invention has been exemplary description; obvious specific implementation of the present invention is not subject to the restrictions described above; as long as have employed the improvement of the various unsubstantialities that method of the present invention is conceived and technical scheme is carried out; or design of the present invention and technical scheme directly applied to other occasion, all within protection scope of the present invention without to improve.The protection domain that protection scope of the present invention should limit with claims is as the criterion.
Claims (7)
1. hypoglycemia patient brews a congee, it is characterized in that, comprises the material of following weight percentage:
The soybean isolate protein powder of the buckwheat of the black rice flour of 5%-15%, the oatmeal of 5%-15%, 5%-15%, the Semen Lablab Album powder of 5%-15%, 10%-20%, the dietary fiber of 20%-35%, the vitamin of 0.1%-0.5%, the mineral matter of 0.5%-1.5%.
2. hypoglycemia patient brews congee according to claim 1, it is characterized in that: described black rice flour, oatmeal, buckwheat are middle GI value food materials, and Semen Lablab Album powder is low GI value food materials.
3. hypoglycemia patient brews congee according to claim 1, it is characterized in that: described dietary fiber is one or more in FOS, isomalto-oligosaccharide, inulin, resistant maltodextrin, common oats fibre.
4. hypoglycemia patient brews congee according to claim 1, it is characterized in that: described vitamin is one or more in VitAVitE, vitamin B1, vitamin B2, vitamin B6, nicotinic acid.
5. hypoglycemia patient brews congee according to claim 1, it is characterized in that: described mineral matter is one or more in sodium, potassium, iron, magnesium, calcium, zinc, selenium.
6. hypoglycemia patient brews the preparation method of congee according to claim 1, comprises the steps:
Step one: pretreatment of raw material: black rice, oat, buckwheat, Semen Lablab Album are cleaned and drained and mix;
Step 2: pulverize and sieve: by clean drain mixed raw material carry out physical crushing and cross 50 mesh sieves formed mixing coarse cereal powders;
Step 3: breading: the mixing coarse cereal powder after sieving fully is mixed with soybean isolate protein powder, dietary fiber, vitamin and mineral matter, and the water adding 20% fully stirs;
Step 4: shaping: temperature controls at 45-65 DEG C, utilizes screw rod to carry out being squeezed into grain of rice moulding;
Step 5: prebake: carry out prebake 3min under 110 DEG C of environment temperatures;
Step 6: expanded: adopt 25-65 DEG C of low-temperature vacuum drying puffing technique to carry out expanding treatment;
Step 7: Drying and cooling: pass into cold wind after expanded and carry out drying and cooling, is finally down to less than 2% to product moisture content.
7. hypoglycemia patient brews the preparation method of congee according to claim 6, it is characterized in that: described step 4 shaping employing screw feed mode.
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