CN105341650A - Sprouted grain original flavored germ porridge with low glycemic index and preparation method thereof - Google Patents
Sprouted grain original flavored germ porridge with low glycemic index and preparation method thereof Download PDFInfo
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- CN105341650A CN105341650A CN201510646638.7A CN201510646638A CN105341650A CN 105341650 A CN105341650 A CN 105341650A CN 201510646638 A CN201510646638 A CN 201510646638A CN 105341650 A CN105341650 A CN 105341650A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- Cosmetics (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses a sprouted grain original flavored germ porridge with a low glycemic index and a preparation method thereof. The germ porridge contains the following raw materials in parts by weight by counting germ porridge as 1000 parts: 10-50 parts of ordinary rice, 10-30 parts of high resistant starch containing rice, 5-50 parts of sprouted brown rice, 5-50 parts of sprouted mung beans, 5-50 parts of sprouted chickpeas, 5-80 parts of carrots, 5-80 parts of corn, 3-20 parts of corn germ, 20-50 parts of dietary fibers, 1-10 parts of konjac flour, 3-15 parts of resistant starch, 2-8 parts of apples and haw extract, and the balance being water. The sprouted grain original flavored germ porridge eliminate and lower anti-nutritional factors to some extent, can increase satiety, delay rapid rise in blood sugar after a meal, and auxiliary improve blood circulation, and is detected as a low GI product in vitro.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of hypoglycemia patient germinated ceral original flavor plumule congee and preparation method thereof.
Background technology
China is paddy production and consumption state maximum in the world, produces paddy about 200,000,000 t per year, accounts for 1/3 of world's rice yield.China about has 800,000,000 populations to take rice as staple food, and paddy and goods thereof are one of maximum, the most stable grain products of China.Because highed milled rice mouthfeel is good, be easy to digestion, for a long time, highed milled rice occupies the leading position of rice consumption.But in current most of highed milled rice process, the chaff layer in brown rice and plumule are given up, cause the nutrient that some are very important to human body, as mineral element, vitamin, dietary fiber huge disappearance, greatly waste is produced to resource.
In addition, due to the long term of the modern life, eating habit and the disappearance of motion, cause the incidence of disease of the such as chronic metabolic diseases such as diabetes, obesity more and more higher, and present the trend of rejuvenation.Wherein diet is received more concern as the most important thing.The diet style become more meticulous is drawn close to the Reasonable Mode of thickness collocation.Therefore the change of the grain group food providing rich in carbohydrate in the middle of diet is also seemed particularly important.
Record in Compendium of Material Medica: rice sprout, sweet, temperature.The appetizing of fast spleen, lower gas and in, promoting digestion and removing indigestion.There is the function of " and the five internal organs, good color " simultaneously.Brown rice, relative to highed milled rice, remains chaff layer fiber and plumule.Just brown rice quality is tight, and boiling is time-consuming, coarse mouthfeel.Illustrating in numerous patent document germinates can not only retain the nutritional labeling of brown rice, and chaff epidermis layer softens, and mouthfeel is fully improved, and partially protein resolves into Small molecular amino acid, and Starch Conversion is carbohydrate.Phytate decomposes, and the content of trace element, mineral element, particularly GABA that release is abundant increases, and can reach the 3-5 of original brown rice doubly.
Chinese have very early edible bean sprouts custom.Record in Compendium of Material Medica: bean sprouts, white U.S.A is solely different, and food then clears away heart-fire and takes care of health.Modern study also shows, after bean germination, Cobastab, Vitamin C content significantly increase, and containing dietary fiber and various active material, compared to former beans, nutrition refinement, more easily absorbs.
Apple and hawthorn are often by the useful fruit that people eats, wherein containing abundant polyphenol compound, at anti-oxidant, prevention type II diabetes, assistant hypoglycemic, reduction cholesterol, improve blood vessel dilatation, strengthen blood circulation etc. in there is good action.
Summary of the invention
According to above the deficiencies in the prior art, technical problem to be solved by this invention proposes a kind of hypoglycemia patient germinated ceral original flavor plumule congee and preparation method thereof, cereal mouthfeel is improved by germinateing, abundant nutrition composition, merge multiple germinated ceral, can satiety be increased, delay the too fast rising of postprandial blood sugar.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is:
A kind of hypoglycemia patient germinated ceral original flavor plumule congee, in 1000 portions of plumule congee, comprises the material of following parts by weight:
General rice 10-50 part, high resistant starch content rice 10-30 part, sprouted unpolished rice 5-50 part, germination mung bean 5-50 part, germination chick-pea 5-50 part, carrot 5-80 part, corn 5-80 part, maize germ 3-20 part, dietary fiber 20-50 part, konjaku flour 1-10 part, resistant starch 3-15 part, apple and haw thorn extract 2-8 part, surplus is water.
Preferably, described dietary fiber comprises oligoisomaltose, avenabeta glucosan and inulin.
Preferably, the resistance starch content in described high resistant starch content rice is 3%-8%.
Preferably, described sprouted unpolished rice, germination mung bean, germination chick-pea are artificial culture and form.
Preferably, the adding proportion of described apple and haw thorn extract is 1:1.
The preparation method of described hypoglycemia patient germinated ceral original flavor plumule congee, that brown rice, mung bean, chick-pea, general rice, high resistant starch content general rice, iblet, carrot etc. are carried out pretreatment as raw material, through colour mixture, feed liquid preparation, filling, sealing, obtained after sterilization slaking.
Preferably, described colour mixture is mixed by respective required weight portion with the diced carrot formed after general rice, high resistant starch content rice, iblet, maize germ and pretreatment the brown rice of pretreated germination, mung bean, chick-pea.
Preferably, described feed liquid preparation utilizes vapours to heat water to 85 DEG C, and add the dietary fiber of described weight portion, resistant starch, konjaku flour, apple and haw thorn extract and stir, maintenance feed temperature is 85-90 DEG C.
Preferably, described sealing adopts secondary sealing mode to use high-barrier bowl film to seal, and sealing temperature is 180-190 DEG C.
Preferably, described sterilization be by sealing after plumule congee be warming up to 123 ± 1 DEG C, under 0.22-0.23MPa condition, carry out sterilizing slaking 30-50min.
The grain qualities such as the selected brown rice of the present invention, mung bean, chick-pea, adopt artificial culture to make it send to a normal bud length.
In rice 64% nutrient, vitamin E, linoleic acid, rice bran polysaccharide, dietary fiber, B family vitamin, tikitiki hemicellulose etc. as very high in physiologically active are enriched in the chaff layer and plumule accounting for brown rice quality 10%.But brown rice cooking, mouthfeel and absorbability are poor, people take highed milled rice as staple food for a long time.And organization softening after brown rice germination, facilitate cooking, partially protein and starch are degraded, and fragrant and sweet taste increases, and compared to brown rice, bioactive ingredients content increases, and the content as GABA exceeds more than 3 times than brown rice.
Mung bean is in germination process, and the amino acid contained by protein is reconfigurable, and the amino acid comparatively lacked in mung bean is increased substantially, and makes amino acid whose ratio be more suitable for the needs of human body, thus improves the nutritive value of mung bean sprouts.Mung bean is not usually containing vitamin C, but after germinateing, contain vitamin C very abundant, also containing abundant niacin, vitamin B2, B1 and carrotene in mung bean sprouts.The traditional Chinese medical science thinks that mung bean sprouts taste is sweet, cool, nontoxic, and often eating can be clearing heat and detoxicating, and promoting urination and removing dampness, mung bean sprouts is rich in cellulose, is the healthy vegetable of constipation patient.
Chickpea nutritious abundant, protein content 15% ~ 30%, containing whole 8 kinds of essential amino acids, content of starch 40% ~ 60%, crude fibre 3% ~ 9%, fat content is relatively low, about 5%, is rich in trace element chromium simultaneously, B family vitamin.Because chick-pea sulfur amino acid content is lower, the digestibility of protein is low, and containing ANFs, causes the absorbable nutritive value of chick-pea lower, limit the economic worth of chick-pea.And by producing a series of enzyme in germination process, eliminating or reducing ANFs, increase the nutritive value of chick-pea, the loss of vitamin and trace element can not be caused simultaneously.
Avenabeta glucosan is a kind of water-soluble dietary fiber, because its stickiness had hinders the absorption and digestion of the material such as starch, protein, so some very favourable physiological functions can be had to human body: there is significant reducing blood lipid, hypoglycemic and raising immunocompetence, maintain intestine microenvironment etc.In addition, it can also accelerate the immunocyte determining crowd.The position of bacteriological infection controlled to the reaction of bacteriological infection, infection face is recovered as early as possible; As the active ingredient of cosmetics, resisting skin allergy ability can be improved, activate immunity function, delay skin aging.
Beneficial effect of the present invention is: the present invention is hypoglycemia patient germinated ceral original flavor plumule congee, merges cereal elite, a tender shoots, obviously.Change in traditional gruel the mode of the husked rice that overuses, boiling process beans, advocate wholefood, the way to keep in good health is excavated from raw material itself, improving cereal mouthfeel, abundant nutrition composition by germinateing, merging multiple germinated ceral, germinateing makes a large amount of enzymes in brown rice, mung bean, chick-pea be activated, occur from the enzymolysis process being transformed into free state in conjunction with state, discharge more beneficiating ingredients, and eliminate to a certain extent and reduce ANFs; Not only remain the nutritional labeling such as vitamin, dietary fiber that overprocessing foodstuff grain lacks, and the bioactivators such as GABA are increased, and add the dietary fiber enriched and the apple and the haw thorn extract that are rich in polyphenols, improve oxidation resistance, increase satiety to a certain extent, delay the too fast rising of postprandial blood sugar, assist and improve blood circulation, be low GI product through vitro detection, GI value is less than 50, plumule congee of the present invention also has certain enhancing immunologic function, delay skin aging.
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 germinated ceral original flavor plumule congee, in 1000 portions of plumule congee, comprises the material of following parts by weight:
General rice 10 parts, 10 parts, high resistant starch content rice, sprouted unpolished rice 20 parts, 15 parts, germination mung bean, germination chick-pea 15 parts, 5 parts, carrot, iblet 5 parts, maize germ 3 parts, dietary fiber 30 parts (oligoisomaltose 10 parts, common oats fibre 15 parts, inulin 5 parts), konjaku flour 3 parts, resistant starch 5 parts, apple and haw thorn extract 5 parts (apple and each 2.5 parts of haw thorn extract), surplus is water.
Concrete preparation method, comprises following production stage:
1) pretreatment of raw material: brown rice, mung bean, chick-pea, high resistant starch content rice are selected and cleaned to without visible foreign, brown rice, mung bean, chick-pea are manually germinateed; The little fourth that carrot is cut into 8*8*8mm is for subsequent use;
2) colour mixture: the brown rice sending out bud good, mung bean, chick-pea and general rice, high resistant starch content rice, iblet, maize germ and diced carrot are fully mixed by required weight portion separately;
3) feed liquid preparation: utilize vapours to heat water to 85 DEG C, add the dietary fiber of described weight portion, resistant starch, konjaku flour, apple and haw thorn extract and fully stir, maintains feed temperature at 85-90 DEG C;
4) filling: utilization is automatically filled out meter machine and is sub-packed in bowl by the grain materials mixed in colour mixture, utilizes automatic filling machine to fill with in bowl by feed liquid;
5) seal: adopt secondary sealing mode to use high-barrier bowl film to seal, sealing temperature is at 180-190 DEG C;
6) sterilization: the plumule congee after sealing is warming up to 123 ± 1 DEG C, carries out sterilizing slaking 30min and get final product under 0.22-0.23MPa condition.
Embodiment 2
A kind of hypoglycemia patient germinated ceral original flavor plumule congee, in 1000 portions of plumule congee, comprises the material of following parts by weight:
General rice 50 parts, 30 parts, high resistant starch content rice, sprouted unpolished rice 50 parts, 50 parts, germination mung bean, germination chick-pea 45 parts, 40 parts, carrot, corn 40 parts, maize germ 20 parts, dietary fiber 50 parts (oligoisomaltose 20 parts, common oats fibre 20 parts, inulin 10 parts), konjaku flour 6 parts, resistant starch 15 parts, apple and haw thorn extract 8 parts (apple and each 4 parts of haw thorn extract), surplus is water.
Concrete preparation method, comprises following production stage:
1) pretreatment of raw material: brown rice, mung bean, chick-pea, high resistant starch content rice are selected and cleaned to without visible foreign, brown rice, mung bean, chick-pea are manually germinateed; The little fourth that carrot is cut into 8*8*8mm is for subsequent use;
2) colour mixture: the brown rice sending out bud good, mung bean, chick-pea and general rice, high resistant starch content rice, iblet, maize germ and diced carrot are fully mixed by required weight portion separately;
3) feed liquid preparation: utilize vapours to heat water to 85 DEG C, add the dietary fiber of described weight portion, resistant starch, konjaku flour, apple and haw thorn extract and fully stir, maintains feed temperature at 85-90 DEG C;
4) filling: utilization is automatically filled out meter machine and is sub-packed in bowl by the grain materials mixed in colour mixture, utilizes automatic filling machine to fill with in bowl by feed liquid;
5) seal: adopt secondary sealing mode to use high-barrier bowl film to seal, sealing temperature is at 180-190 DEG C;
6) sterilization: the plumule congee after sealing is warming up to 123 ± 1 DEG C, carries out sterilizing slaking 40min and get final product under 0.22-0.23MPa condition.
Embodiment 3
A kind of hypoglycemia patient germinated ceral original flavor plumule congee, in 1000 portions of plumule congee, comprises the material of following parts by weight:
General rice 30 parts, 15 parts, high resistant starch content rice, sprouted unpolished rice 30 parts, 25 parts, germination mung bean, germination chick-pea 25 parts, 80 parts, carrot, corn 80 parts, maize germ 10 parts, dietary fiber 20 parts (oligoisomaltose 10 parts, common oats fibre 5 parts, inulin 5 parts), konjaku flour 10 parts, resistant starch 8 parts, apple and haw thorn extract 2 parts (apple and each 1 part of haw thorn extract), surplus is water.
Concrete preparation method, comprises following production stage:
1) pretreatment of raw material: brown rice, mung bean, chick-pea, high resistant starch content rice are selected and cleaned to without visible foreign, brown rice, mung bean, chick-pea are manually germinateed; The little fourth that carrot is cut into 8*8*8mm is for subsequent use;
2) colour mixture: the brown rice sending out bud good, mung bean, chick-pea and general rice, high resistant starch content rice, iblet, maize germ and diced carrot are fully mixed by required weight portion separately;
3) feed liquid preparation: utilize vapours to heat water to 85 DEG C, add the dietary fiber of described weight portion, resistant starch, konjaku flour, apple and haw thorn extract and fully stir, maintains feed temperature at 85-90 DEG C;
4) filling: utilization is automatically filled out meter machine and is sub-packed in bowl by the grain materials mixed in colour mixture, utilizes automatic filling machine to fill with in bowl by feed liquid;
5) seal: adopt secondary sealing mode to use high-barrier bowl film to seal, sealing temperature is at 180-190 DEG C;
6) sterilization: the plumule congee after sealing is warming up to 123 ± 1 DEG C, carries out sterilizing slaking 50min and get final product under 0.22-0.23MPa condition.
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 (10)
1. a hypoglycemia patient germinated ceral original flavor plumule congee, is characterized in that, in 1000 portions of plumule congee, comprises the material of following parts by weight:
General rice 10-50 part, high resistant starch content rice 10-30 part, sprouted unpolished rice 5-50 part, germination mung bean 5-50 part, germination chick-pea 5-50 part, carrot 5-80 part, corn 5-80 part, maize germ 3-20 part, dietary fiber 20-50 part, konjaku flour 1-10 part, resistant starch 3-15 part, apple and haw thorn extract 2-8 part, surplus is water.
2. hypoglycemia patient germinated ceral original flavor plumule congee according to claim 1, it is characterized in that, described dietary fiber comprises oligoisomaltose, avenabeta glucosan and inulin.
3. hypoglycemia patient germinated ceral original flavor plumule congee according to claim 1, it is characterized in that, the resistance starch content in described high resistant starch content rice is 3%-8%.
4. hypoglycemia patient germinated ceral original flavor plumule congee according to claim 1, it is characterized in that, described sprouted unpolished rice, germination mung bean, germination chick-pea are artificial culture and form.
5. hypoglycemia patient germinated ceral original flavor plumule congee according to claim 1, it is characterized in that, the adding proportion of described apple and haw thorn extract is 1:1.
6. the preparation method of hypoglycemia patient germinated ceral original flavor plumule congee described in any one of claim 1-5, it is characterized in that, brown rice, mung bean, chick-pea, general rice, high resistant starch content rice, iblet, maize germ and carrot are carried out pretreatment as raw material by described preparation method, through colour mixture, feed liquid preparation, filling, sealing, obtained after sterilization slaking.
7. the preparation method of hypoglycemia patient germinated ceral original flavor plumule congee according to claim 6, it is characterized in that, described colour mixture is mixed by respective required weight portion with the diced carrot formed after general rice, high resistant starch content rice, iblet, maize germ and pretreatment the brown rice of pretreated germination, mung bean, chick-pea.
8. the preparation method of hypoglycemia patient germinated ceral original flavor plumule congee according to claim 6, it is characterized in that, described feed liquid preparation utilizes vapours to heat water to 85 DEG C, add the dietary fiber of described weight portion, resistant starch, konjaku flour, apple and haw thorn extract to stir, maintenance feed temperature is 85-90 DEG C.
9. the preparation method of hypoglycemia patient germinated ceral original flavor plumule congee according to claim 6, is characterized in that, described sealing adopts secondary sealing mode to use high-barrier bowl film to seal, and sealing temperature is 180-190 DEG C.
10. the preparation method of hypoglycemia patient germinated ceral original flavor plumule congee according to claim 6, is characterized in that, described sterilization be by sealing after plumule congee be warming up to 123 ± 1 DEG C, under 0.22-0.23MPa condition, carry out sterilizing slaking 30-50min.
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