CN109820013B - Flour with low glycemic index, preparation method thereof and wheaten food - Google Patents
Flour with low glycemic index, preparation method thereof and wheaten food Download PDFInfo
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Abstract
The invention belongs to the field of food processing, and discloses flour with a low glycemic index, a preparation method thereof and wheaten food. The flour with the low glycemic index consists of 95-99.5 wt% of flour and 0.5-5 wt% of low molecular weight sulfated polysaccharide; the average molecular weight of the low-molecular sulfated polysaccharide is 9000-11000 Da, the content of sulfate groups is more than or equal to 25 wt%, and the content of ash is less than or equal to 0.5 wt%. The flour with low glycemic index provided by the invention can slowly and continuously release glucose, effectively inhibit the rapid rise of postpartum blood sugar, achieve the effect of stabilizing the postprandial blood sugar, and is very suitable for diabetics to eat.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to flour with a low glycemic index, a preparation method thereof and wheaten food.
Background
The wheaten food is a traditional food in China, and various flours such as wheat flour, buckwheat flour, corn flour and the like are used for preparing the wheaten food on the market at present. People usually use the flour or the mixed flour thereof to prepare wheaten food such as steamed bread, noodles, cakes or dumplings. However, when eating these pasta products, the blood glucose level rises rapidly after meals, and therefore, they are not suitable for diabetics to eat in large quantities. At present, staple food products aiming at diabetes mellitus people in the market are very lack, and the research and development of nutritional flour capable of regulating and controlling the blood sugar value after meals are urgently needed, so that various staple foods or leisure foods processed by the flour meet the diet requirements of the diabetes mellitus people, and the life quality of the diabetes mellitus people is improved.
Disclosure of Invention
The invention aims to provide the nutritional flour which is good in processing adaptability and can effectively inhibit the rapid rise of the postprandial blood sugar and the preparation method thereof aiming at the requirement of a diabetic on diet with low glycemic index, so that the cooked wheaten food processed by the nutritional flour can slowly release the glucose to achieve the effect of stabilizing the postprandial blood sugar.
Specifically, the invention provides flour with low glycemic index, wherein the flour with low glycemic index consists of 95-99.5 wt% of flour and 0.5-5 wt% of low molecular sulfated polysaccharide; the average molecular weight of the low-molecular sulfated polysaccharide is 9000-11000 Da, the content of sulfate groups is more than or equal to 25 wt%, and the content of ash is less than or equal to 0.5 wt%.
Further, as shown in fig. 1, the low molecular sulfated polysaccharide is prepared according to the following method: dissolving sulfated polysaccharide in water containing Ethylene Diamine Tetraacetic Acid (EDTA) to prepare sulfated polysaccharide solution with the concentration of 5-15 wt%, then performing high-temperature high-pressure degradation on the sulfated polysaccharide solution (degradation is performed for 5-15 min at 110-130 ℃ and 0.1-0.2 MPa), cooling to room temperature, then filtering with an ultrafiltration membrane with the cut-off molecular weight of 3500-4500 Da to remove metal ions bonded on the sulfated polysaccharide, and performing spray drying on the obtained permeate to obtain low-molecular sulfated polysaccharide. And then uniformly mixing 0.5-5 wt% of the low-molecular sulfated polysaccharide with 95-99.5 wt% of flour to obtain the flour with the low glycemic index. In the present invention, the pressure means gauge pressure.
Further, the sulfated polysaccharide is derived from seaweed.
Further, the seaweed is selected from at least one of Eucheuma Gelatinosum, Gracilaria, Laminaria japonica, Undaria pinnatifida and Cyrtymenia Sparsa.
Furthermore, the concentration of EDTA in the EDTA-containing water is 0.05-0.15 wt%.
Further, the flour is at least one selected from wheat flour, buckwheat flour and corn flour.
The preparation method of the flour with the low glycemic index comprises the step of uniformly mixing the flour with the low molecular sulfated polysaccharide.
According to a preferred embodiment of the invention, the method of producing low glycemic index flour comprises:
(1) dissolving sulfated polysaccharide in water containing EDTA to prepare sulfated polysaccharide solution with the concentration of 5-15 wt%, degrading the sulfated polysaccharide solution at 110-130 ℃ and 0.1-0.2 MPa for 5-15 min, cooling to room temperature, filtering with an ultrafiltration membrane with the cut-off molecular weight of 3500-4500 Da to remove metal ions bonded on the sulfated polysaccharide, and spray-drying the obtained permeate to obtain low-molecular sulfated polysaccharide;
(2) mixing 95-99.5 wt% of flour and 0.5-5 wt% of the low molecular weight sulfated polysaccharide uniformly.
Furthermore, the concentration of EDTA in the EDTA-containing water is 0.05-0.15 wt%.
In addition, the invention also provides pasta made from the low glycemic index flour.
Compared with the prior art, the invention has the following beneficial effects:
(1) the low-molecular-weight sulfated polysaccharide added in the invention is water-soluble mucopolysaccharide and can be combined on the surface of starch granules, thereby effectively inhibiting the gelatinization of the starch granules and reducing the release of amylose molecules; in addition, the low-molecular sulfated polysaccharide can be combined with the enzyme activity center of the amylase to further inhibit the hydrolysis rate of the amylase to starch, thereby slowing the absorption of glucose by intestinal tracts and achieving the effect of inhibiting postprandial blood sugar.
(2) The low-molecular sulfated polysaccharide added in the invention can be well fused with starch molecules, the processing adaptability of flour is not changed, the texture characteristics of various foods produced by the flour with low glycemic index can be ensured, and the water retention of staple food products such as noodles, bread, steamed bread and the like can be effectively improved.
Drawings
FIG. 1 is a flow chart of the process for preparing low glycemic index flour provided by the present invention.
FIG. 2 is a graph showing a comparison of postprandial blood glucose levels of mice fed steamed buns prepared from regular flour and low glycemic index flour of example 1.
Detailed Description
The following detailed description of embodiments of the invention is intended to be illustrative of the invention and is not to be construed as limiting the invention. The examples do not specify particular techniques or conditions, and are performed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Example 1(99.5 wt% wheat flour +0.5 wt% low molecular weight sulfated polysaccharide)
(1) Dissolving sulfated polysaccharide from eucheuma in deionized water (pH 4.0) containing 0.1 wt% of EDTA to prepare sulfated polysaccharide solution with the concentration of 10 wt%, degrading the sulfated polysaccharide solution at 121 ℃ and 0.12MPa for 10min, cooling to room temperature, filtering with an ultrafiltration membrane with the molecular cut-off of 4000Da to remove metal ions bonded on the sulfated polysaccharide, and spray-drying the obtained permeate to obtain low-molecular sulfated polysaccharide dry powder with the average molecular weight of 10000Da, the sulfuric acid group content of 36 wt% and the ash content of 0.3 wt%;
(2) and (2) uniformly stirring 99.5 parts by weight of wheat flour and 0.5 part by weight of the low molecular weight sulfated polysaccharide dry powder obtained in the step (1), weighing and packaging to obtain the flour product with the low glycemic index.
Example 2(99 wt% wheat flour +1 wt% low molecular weight sulfated polysaccharide)
(1) Dissolving sulfated polysaccharide from Gracilaria in deionized water (pH 4.0) containing 0.1 wt% of EDTA to prepare sulfated polysaccharide solution with concentration of 10 wt%, degrading the sulfated polysaccharide solution at 121 deg.C and 0.12MPa for 10min, cooling to room temperature, filtering with ultrafiltration membrane with molecular interception amount of 4000Da to remove metal ions bonded on sulfated polysaccharide, and spray drying the obtained permeate to obtain low molecular sulfated polysaccharide dry powder with average molecular weight of 10000Da, sulfate group content of 25 wt% and ash content of 0.4 wt%;
(2) and (2) uniformly stirring 99 parts by weight of wheat flour and 1 part by weight of the low molecular weight sulfated polysaccharide dry powder obtained in the step (1), weighing and packaging to obtain the flour product with the low glycemic index.
Example 3(97.5 wt% wheat flour +2.5 wt% Low molecular weight sulfated polysaccharide)
(1) Dissolving sulfated polysaccharide from sea tangle in 0.1 wt% EDTA-containing deionized water (pH 4.0) to prepare a sulfated polysaccharide solution with a concentration of 10 wt%, degrading the sulfated polysaccharide solution at 121 ℃ and 0.12MPa for 10min, cooling to room temperature, filtering with an ultrafiltration membrane with a molecular cut-off of 4000Da to remove metal ions bonded on the sulfated polysaccharide, and spray-drying the obtained permeate to obtain a low-molecular sulfated polysaccharide dry powder with an average molecular weight of 10000Da, a sulfate group content of 32 wt% and an ash content of 0.5 wt%;
(2) and (2) uniformly stirring 97.5 parts by weight of wheat flour and 2.5 parts by weight of the low molecular weight sulfated polysaccharide dry powder obtained in the step (1), weighing and packaging to obtain the flour product with the low glycemic index.
Example 4(95 wt% wheat flour +5 wt% low molecular weight sulfated polysaccharide)
(1) Dissolving sulfated polysaccharide from Cyrtymenia Sparsa in deionized water (pH 4.0) containing 0.1 wt% of EDTA to obtain sulfated polysaccharide solution with concentration of 10 wt%, degrading the sulfated polysaccharide solution at 121 deg.C and 0.12MPa for 10min, cooling to room temperature, filtering with ultrafiltration membrane with molecular cut-off of 4000Da to remove metal ions bonded on sulfated polysaccharide, and spray drying the obtained filtrate to obtain low molecular sulfated polysaccharide dry powder with average molecular weight of 10000Da, sulfate group content of 29 mass% and ash content of 0.4 mass%;
(2) and (2) uniformly stirring 95 parts by weight of wheat flour and 5 parts by weight of the low molecular weight sulfated polysaccharide dry powder obtained in the step (1), weighing and packaging to obtain the flour product with the low glycemic index.
Comparative example 1
Low glycemic index flour was prepared as in example 1, except that the low molecular sulfated polysaccharides were replaced with the same parts by weight of sulfated polysaccharides from Eucheuma muricatum, and the remaining conditions were the same as in example 1, with the following specific steps:
and uniformly stirring 99.5 parts by weight of wheat flour and 0.5 part by weight of sulfated polysaccharide from eucheuma, weighing and packaging to obtain the reference low glycemic index flour product.
Comparative example 2
Low glycemic index flour was prepared according to the method of example 1, except that the conditions for preparing the low molecular sulfated polysaccharide were adjusted such that the resulting low molecular sulfated polysaccharide had an average molecular weight of 20000Da, a sulfate group content of 10 wt%, and an ash content of 1 wt%, and the remaining conditions were the same as in example 1, and the specific steps were as follows:
(1) dissolving sulfated polysaccharide from Eucheuma in deionized water (pH 4.0) containing 0.1 wt% of EDTA to obtain 10 wt% sulfated polysaccharide solution, degrading the sulfated polysaccharide solution at 105 deg.C and 0.08MPa for 15min, cooling to room temperature, filtering with ultrafiltration membrane with molecular cut-off of 4000Da to remove metal ions bonded on sulfated polysaccharide, and spray drying the obtained filtrate to obtain low molecular sulfated polysaccharide dry powder with average molecular weight of 20000Da, sulfate group content of 10 wt% and ash content of 1 wt%;
(2) and (2) uniformly stirring 99.5 parts by weight of wheat flour and 0.5 part by weight of the low molecular weight sulfated polysaccharide dry powder obtained in the step (1), weighing and packaging to obtain a reference low glycemic index flour product.
Test example
And (3) testing a sample: common wheat flour, low-glycemic-index flour of examples 1 to 4 and reference low-glycemic-index flour of comparative examples 1 to 2.
Experimental animals and breeding environment: SPF grade ICR male mice, weighing 20 liters and 0.3g, were purchased from Shanghai Spiker laboratory animals, Inc. The basic feed ingredients of the mice are as follows: 64% of carbohydrate, 21% of protein, 4% of fat, 5% of fiber and 6% of water. The feed is purchased from Shanghai Si Laike laboratory animals, Inc. The temperature of the breeding room is 23 +/-2 ℃, and the relative humidity is 55 +/-5%.
Sample treatment: adding deionized water into common flour (blank group), the low-glycemic-index flour in examples 1-4 and the reference low-glycemic-index flour (experimental group) in comparative examples 1-2 according to the mass ratio of 1:9 respectively, kneading and steaming to obtain steamed bread, adding deionized water to grind the steamed bread into steamed bread paste with the flour content of 7.5 wt%, and using the steamed bread paste for the gavage mice.
The experimental method comprises the following steps: SPF grade ICR male mice were acclimatized for one week and fed freely. One week later, the animals were randomly divided into seven groups, a blank group (plain wheat flour) and experimental groups 1-6 (low glycemic index flour for examples 1-4 and reference low glycemic index flour for comparative examples 1-2, respectively), each of which was 5 animals tested. After eating and water supply are stopped for 14 hours, the blank group and the experimental group are respectively filled with 500uL of steamed bun paste. Before the gavage of seven groups of mice, measuring the fasting blood glucose value by a glucometer, and measuring the postprandial blood glucose value after the gavage, wherein the measured time points are respectively 30min, 60min, 90min, 120min, 150min, 180min and 240 min. Blood glucose was measured by glucometer by taking a blood sample from the tail vein of a mouse. The results obtained are shown in table 1. The blood sugar values of the blank group and the experiment group 1 after the intragastric administration for 30min are shown in fig. 2, and the results in fig. 2 show that the blood sugar values of the blank group and the experiment group 1 after the intragastric administration for 30min reach 8.5 and 6.8 respectively.
TABLE 1
The results in table 1 show that the wheaten food made of the flour with low glycemic index provided by the invention can slow down the digestion speed of starch, the change of blood sugar in the whole digestion process is smooth, the total absorption amount of glucose is reduced, the rapid rise of postpartum blood sugar can be effectively inhibited, the effect of stabilizing postprandial blood sugar is achieved, and the wheaten food is very suitable for diabetics to eat.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made in the above embodiments by those of ordinary skill in the art without departing from the principle and spirit of the present invention.
Claims (9)
1. The flour with the low glycemic index is characterized by comprising 95-99.5 wt% of flour and 0.5-5 wt% of low molecular sulfated polysaccharide; the average molecular weight of the low-molecular sulfated polysaccharide is 9000-11000 Da, the content of sulfate groups is more than or equal to 25 wt%, and the content of ash is less than or equal to 0.5 wt%;
the low-molecular sulfated polysaccharide is prepared by the following method: dissolving sulfated polysaccharide in water containing ethylene diamine tetraacetic acid to prepare sulfated polysaccharide solution with the concentration of 5-15 wt%, then degrading the sulfated polysaccharide solution at 110-130 ℃ and 0.1-0.2 MPa for 5-15 min, cooling to room temperature, then filtering with an ultrafiltration membrane with the cut-off molecular weight of 3500-4500 Da to remove metal ions bonded on the sulfated polysaccharide, and spray drying the obtained permeate to obtain low-molecular sulfated polysaccharide.
2. The low glycemic index flour of claim 1, wherein the sulfated polysaccharides are derived from seaweeds.
3. The low glycemic index flour of claim 2, wherein the seaweed is selected from at least one of eucheuma, gracilaria, kelp, undaria pinnatifida, and sargassum fusiforme.
4. The low glycemic index flour of claim 1, wherein the concentration of ethylenediaminetetraacetic acid in the ethylenediaminetetraacetic acid-containing water is from 0.05 to 0.15 wt%.
5. The low glycemic index flour of any one of claims 1 to 4, wherein the flour is selected from at least one of wheat flour, buckwheat flour, and corn flour.
6. A method of producing a low glycemic index flour according to any one of claims 1 to 5, comprising homogeneously mixing the flour with a low molecular weight sulfated polysaccharide.
7. The method of producing a low glycemic index flour of claim 6, comprising:
(1) dissolving sulfated polysaccharide in water containing ethylene diamine tetraacetic acid to prepare sulfated polysaccharide solution with the concentration of 5-15 wt%, degrading the sulfated polysaccharide solution at 110-130 ℃ and 0.1-0.2 MPa for 5-15 min, cooling to room temperature, filtering with an ultrafiltration membrane with the cut-off molecular weight of 3500-4500 Da to remove metal ions bonded on the sulfated polysaccharide, and spray-drying the obtained permeate to obtain low-molecular sulfated polysaccharide;
(2) mixing 95-99.5 wt% of flour and 0.5-5 wt% of the low molecular weight sulfated polysaccharide uniformly.
8. The method for preparing flour with low glycemic index according to claim 7, wherein the concentration of EDTA in the EDTA-containing water is 0.05-0.15 wt%.
9. Pasta made from a low glycemic index flour according to any of claims 1 to 5.
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