CN110089683A - 一种低gi重组青稞粒的制备方法 - Google Patents
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Abstract
本发明公开了一种低GI重组青稞粒的制备方法,以青稞为主要原料,辅以黑芝麻、其他谷物粉和食品添加剂,经过低温挤压后切割成型,再经干燥、包装即为重组青稞产品,产品的糊化度为40%~60%,GI值≤40,水分<10%,产品感官评分>85分。本发明与传统青稞制品相比,主要有以下优势:(1)产品的GI值≤40,适合高血糖人群食用;(2)重组青稞粒以青稞为主要原料,辅以多种食品原料,营养均衡全面;(3)使用低温挤压技术,产品糊化度低;(4)改善了青稞粒粗糙的口感,且产品形似原青稞粒,市场接受度高。
Description
技术领域
本发明涉及一种低GI重组青稞粒的制备方法,属于青稞制品领域。
背景技术
青稞具有丰富的营养价值和突出的医学保健作用,在我国有悠久的历史,可作为主食,更可作为药物。青稞中的β-葡聚糖含量可高达8.6%,是小麦平均含量的50倍。而β-葡聚糖具有特殊的功效,可控制血糖防止糖尿病。此外,青稞还含有一种专门的胆固醇抑制因子,可抑制血液中的胆固醇合成。青稞的营养全面,具有降血糖、抑制胆固醇合成的效果,适合作为高血糖患者的日常主食。青稞由于其粗糙的口感,不受消费者所喜爱,无法满足人们对食物色香味的要求,很少用来作为日常主食。重组技术能够使食品具有更好的口感和更全面的营养价值,是目前食品行业的一种新的技术手段。低温挤压可使食品产生较低的糊化度,不破坏青稞的慢消化特性,使重组青稞粒的GI值较低,适合高血糖人群食用。
目前对青稞的挤压主要是在高温的条件下进行的,高温会破坏青稞中的一些有益成分及提高青稞的消化特性,不适合糖尿病人食用,因此本发明选用低温挤压方式以保留青稞中的有益成分。且由于青稞中蛋氨酸含量不足,蛋氨酸是人体所必须的氨基酸之一,因此本发明采用了多谷物复配的方式,且选用的其他谷物均为低GI谷物。目前对低GI的研究多考虑改性处理,本发明选用的材料均为天然谷物或由天然谷物中提取,确保产品的天然健康。
发明内容
针对上述问题,本发明以多谷物粉混合,开发出一种外观形似原青稞粒、口感好、营养全面、有效缓解餐后血糖升高的青稞为主的青稞制品。本发明制成的重组青稞粒可作为高血糖人群的日常休闲食品直接食用,同时也可泡在牛奶、酸奶中作为主食。
本发明的第一个目的是提供一种重组青稞粉,该重组青稞粉包括青稞粉、黑芝麻、其他谷物粉和食品添加剂,其中各组分的质量百分比为:
所述食品添加剂为7%~10%阿拉伯胶和0%-5%罗汉果甜苷,但不包括0。
在本发明的一种实施方式中,所选用的黑芝麻为富硒黑芝麻,硒元素可辅助高血糖治疗,且黑芝麻能够赋予重组青稞粒浓郁的香气,且黑芝麻中的油脂能够使重组青稞粒的质构变得细腻柔软。
在本发明的一种实施方式中,所述其他谷物粉选自藜麦粉、黑米粉、莜麦粉、沙棘粉、芸豆粉中的一种或几种。所述芸豆粉、藜麦粉、黑米粉、莜麦粉均为低GI谷物,多谷物可改善青稞口感,同时可补充重组青稞粒的营养成分。
在本发明的一种实施方式中,所选用的沙棘粉可改善重组颗粒的风味,同时可降低血糖指数和降低血液中胆固醇含量,适合高血糖人群食用。
在本发明的一种实施方式中,所选用的罗汉果甜苷作为甜味剂,为无热量添加剂,可增加风味的同时不升高血糖指数,适合高血糖人群食用,对身体无负担,且甜度为白砂糖的300倍。
在本发明的一种实施方式中,所选用的阿拉伯胶除了可提高粘结度,使重组青稞粒具有更完整的外观之外,还是一种可溶性膳食纤维,具有降低血液中胆固醇的效果。
本发明的第二个目的是提供一种低GI重组青稞粒的制备方法,以青稞为主要原料,其他食品原料、食品添加剂进行混合,经低温挤压,切割成型,再经干燥、冷却而制得。
本发明还提供一种低GI重组青稞粒的制备方法,具体步骤如下:
(1)配制混合粉:将上述低GI重组青稞粒配方混合后过筛,再加水调节水分含量;
(2)低温挤压:采用双螺杆挤压机进行挤压造粒,所述双螺杆挤压机包括五个控温区段,第五段温度为55℃~70℃,其他区段温度依次递减10℃;
(3)切割成型:低温挤压后的物料穿过特制的三孔磨头,挤压出的物料长度为4mm左右,调整切刀使挤压出的物料厚度为2~3mm;
(4)干燥、冷却、包装:干燥用热风流化床或烘箱干燥,控制水分含量在10%以下,再经冷却、包装而制得。
在本发明的一种实施方式中,上述步骤(1)中过筛后谷物粉粒度要求粒径≤0.25mm,这样的粒径制得的产品有更好的质构特性和感官特性,谷物粉粒径过小会使产品的口感发粘,过大会使产品产生砂砾感。
在本发明的一种实施方式中,上述步骤(1)中原料充分混合后加水调节水分含量为25%~50%,水分含量过高,产品质地软,嚼劲差,过低的话不容易成型,且口感较差。
在本发明的一种实施方式中,上述步骤(2)低温挤压条件为:喂料速度为5~10kg/h,双螺杆挤压机的磨头压力为0.6~4.0Mpa,螺杆转速为90~130r/min。
在本发明的一种实施方式中,(1)配制混合粉:谷物粉需过60目筛,原料充分混合后加水调节水分含量为35%;(2)低温挤压:本发明所用的双螺杆挤压机的五个控温区段的温度分别设置为25℃、30℃、35℃、45℃、55℃;喂料速度为7kg/h,螺杆转速为100r/min;(3)切割成型:低温挤压后的物料穿过特制的三孔磨头,挤压出的物料长度为7mm,调整切刀使挤压出的物料厚度为2mm;(4)在温度为45℃的烘箱中干燥48h,再经冷却、包装而制得。
在本发明的一种实施方式中,(1)配制混合粉:谷物粉需过60目筛,原料充分混合后加水调节水分含量为40%;(2)低温挤压:本发明所用的双螺杆挤压机的五个控温区段的温度分别设置为25℃、35℃、45℃、55℃、65℃;喂料速度为7kg/h,螺杆转速为100r/min;(3)切割成型:低温挤压后的物料穿过特制的三孔磨头,挤压出的物料长度为7mm,调整切刀使挤压出的物料厚度为2mm;(4)在温度为55℃的烘箱中干燥48h,再经冷却、包装而制得。
本发明第四个目的是提供一种上述重组青稞粉在食品领域中制备青稞制品的应用。
有益效果:
本发明以青稞为主要原料,辅以黑芝麻、其他谷物粉和食品添加剂,经过低温挤压后切割成型,再经干燥、包装即为重组青稞产品,产品的糊化度为40%~60%,GI值≤40,水分<10%,产品感官评分>85分。本发明与传统青稞制品相比,主要有以下优势:(1)产品的GI值≤40,适合高血糖人群食用;(2)本发明以青稞为主要原料,辅以多种食品原料,改善了青稞粒粗糙的口感且营养均衡全面;(3)本发明利用低温挤压技术可保留青稞中淀粉的慢消化特性,且产品糊化度低,能有效缓解餐后血糖升高;(4)本发明制备的产品形似原青稞粒,市场接受度高。
附图说明
图1重组青稞粒实物图。
图2原青稞粒实物图。
具体实施方式
以下为本发明的实施例,所用方法详见上述发明内容,下列实施例仅用于说明本发明的可行性,而不应视为限定本发明的范围。
本发明为确保产品的口感及品质,选取了感官评价、糊化度、质构特性、GI值指标进行评价,本发明所选取的指标测试方式如下:
1、糊化度测试:
将样品过60目筛,取样品0.2g悬浮于98ml蒸馏水中,加2ml 10mol/L KOH溶液,磁力搅拌5min后,以3500r/min离心20min。取0.2ml上清液,加0.2ml0.2mol/L HCl溶液,再加入15ml蒸馏水,最后加入碘溶液0.2ml,在600nm紫外分光光度计下测定吸光度,此时得到吸光度值A1。
另取样品02g悬浮于95mL蒸馏水中,加5mL 10mol/L的KOH溶液,磁力搅拌5min后,以3500r/min离心20min。取0.2mL上清液,加0.5mL 0.2mol/L HCl溶液中和,再加入15mL蒸馏水,最后加入碘溶液0.2mL,在600nm紫外分光光度计下测定吸光度,此时得到吸光度,糊化度计算公式。
2、质构特性测试:
使用TA—XTplus质地分析仪,采用TPA模式对蒸煮后的产品进行质构分析。仪器探头为P/36R型,TPA测试的程序参数设置为:测前速度1.00mm/s;测试速度2.00mm/s;测后速度1.00mm/s;触发力值5.0g压缩的程度(Strain)50.0%;两次压缩间隔时间5.00s。将处理好后的样品快速均匀装入容量相同的容器中,保证上表面平坦,内部疏松程度一致,擦镜纸将探头擦拭干净后,重复测试操作。取6次测试的平均值测试结果。
3、GI值测试:
称取100mg样品置于50mL离心管中,加入2mL水,沸水浴10min糊化,再添加13mLpH5.2的0.2mol/L的乙酸-乙酸钠缓冲液,在37℃恒温水浴下平衡10min,再加0.2mL混合酶液(猪胰α-淀粉酶290U/mL,糖化酶15U/mL),在37℃恒温水浴下振荡(转速为150r/min)并准确计时。振荡反应0min,30min,60min,90min,120min,180min后分别取0.1mL上清液加入至2mL无水乙醇进行灭酶处理,用GOPOD葡萄糖试剂盒在510nm处比色测定葡萄糖含量,每个样品平行测定3次取平均值,绘制淀粉水解曲线。以未糊化的重组米水解曲线作为对照组。对重组米水解率曲线进行一级动力学拟合,其方程为Ct=C∞(1-e-kt)。用Origin软件进行模型拟合制图,计算出水解平衡常数K。水解曲线下的面积(AUC)由以下公式得出:
式中:Ct—在t时间时样品中淀粉的水解比例;
C∞—反应180min后淀粉的水解比例;
tf—最终反应时间(180min);
t0—最开始反应时间(0min);
K—动力学常数。
水解指数(HI)由以下公式得到:
以白面包作为标准物,其血糖指数(GI)定为100,由HI预测GI的计算公式如下:
GI=39.71+0.549HI
实施例中未注明具体条件者,按照常规条件或制造商建议的条件进行。所用原料或仪器未注明生产厂商者,均为可通过市购获得的常规产品。
实施例1:
混合粉配方:青稞粉450g,藜麦粉100g,莜麦粉100g,花芸豆50g,黑芝麻50g,沙棘粉50g,阿拉伯胶70g,罗汉果甜苷80g。谷物粉需过60目筛,原料充分混合后加水调节水分含量为35%。
低温挤压:本发明所用的双螺杆挤压机的五个控温区段的温度分别设置为25℃、30℃、35℃、45℃、55℃;喂料速度为7kg/h,螺杆转速为100r/min。
切割成型:低温挤压后的物料穿过特制的三孔磨头,挤压出的物料长度为7mm,调整切刀使挤压出的物料厚度为2mm。在温度为45℃的烘箱中干燥48h,再经冷却、包装而制得。
所得产品形状如图1所示,与原青稞粒(图2)相比,形状接近。所得产品糊化度为41.3%,水分含量为9.3%,产品的GI值为33,产品经感官测定可知,产品外观饱满,颜色自然,具有浓郁的芝麻香味,无不良气味,有嚼劲,酸甜适中,产品评分为92分。
实施例2:
混合粉配方:青稞粉550g,藜麦粉100g,花芸豆50g,黑米粉50g,黑芝麻50g,沙棘粉50g,罗汉果甜苷80g,阿拉伯胶70g。谷物粉需过60目筛,原料充分混合后加水调节水分含量为40%。
低温挤压:本发明所用的双螺杆挤压机的五个控温区段的温度分别设置为25℃、35℃、45℃、55℃、65℃;喂料速度为7kg/h,螺杆转速为100r/min。
切割成型:低温挤压后的物料穿过特制的三孔磨头,挤压出的物料长度为7mm,调整切刀使挤压出的物料厚度为2mm。在温度为55℃的烘箱中干燥48h,再经冷却、包装而制得。
所得产品的指标为:产品糊化度47.83%,水分8.7%,产品的GI值为37,产品经感官测定可知,产品外观饱满,颜色自然,具有浓郁的香味,无不良气味,有嚼劲,酸甜适中,产品评分为93分。
实施例3:不同水分含量对物料挤压后的重组青稞粒的质构特性的影响
按实施例1的方法进行混合、低温挤压和切割成型,其区别在于,原料充分混合后加水调节水分含量为25%、30%、40%、45%、50%。
表1不同水分含量物料挤压后的青稞粒的质构特性
实施例4:不同挤压温度对青稞粒的糊化度的影响
按实施例1的方法进行混合、低温挤压和切割成型,其区别在于,调节第五段温度为40℃、50℃、60℃、65℃、70℃、80℃。
表2不同挤压温度下青稞粒的糊化度
根据表1和2的数据,综合考虑,优选的水分含量为30-40%,第五段温度为55-70℃。
对比例1
按实施例1的方法进行混合、低温挤压和切割成型,其区别在于,原料为原青稞粉。
对比例2
按实施例1的方法进行混合、低温挤压和切割成型,其区别在于,省略实施例1中的黑芝麻。
表3青稞粒感官评价表
表4青稞粒的质构特性
表5青稞粒的糊化度和GI值
根据表3-5的数据,多谷物可使重组青稞粒达到较好的质构特性和感官特性;由大量实验数据可知,当挤压机最高温度范围在55~70℃,水分含量在30~40%时,重组青稞粒的质构特性和感官特性较好,且GI值在40以下,适合高血糖人群食用。
虽然本发明已以较佳实施例公开如上,但其并非用以限定本发明,任何熟悉此技术的人,在不脱离本发明的精神和范围内,都可做各种的改动与修饰,因此本发明的保护范围应该以权利要求书所界定的为准。
Claims (10)
1.一种重组青稞粉,其特征在于,该重组青稞粉配方包括青稞粉、黑芝麻、其他谷物粉和食品添加剂,其中各组分的质量百分比为:
所述食品添加剂为阿拉伯胶和罗汉果甜苷。
2.根据权利要求1所述的重组青稞粉,其特征在于,所述阿拉伯胶的质量分数为7%~10%,罗汉果甜苷的质量分数为0%-5%。
3.根据权利要求1所述的重组青稞粉,其特征在于,其他谷物粉为藜麦粉、黑米粉、莜麦粉、沙棘粉、芸豆粉中的一种或几种。
4.一种低GI重组青稞粒的制备方法,其特征在于,采用权利要求1-3任一所述的重组青稞粉为原料,经低温挤压,切割成型,再经干燥,冷却而制得。
5.一种低GI重组青稞粒的制备方法,其特征在于,采用权利要求1-3任一所述的重组青稞粉为原料,具体步骤如下:
(1)配制重组青稞粉:将权利要求1-3任一所述的重组青稞粉混合后过筛,再加水调节水分含量;
(2)低温挤压:采用双螺杆挤压机进行挤压造粒,所述双螺杆挤压机包括五个控温区段,第五段温度为55℃~70℃,其他区段温度依次递减10℃;
(3)切割成型:将低温挤压后的物料进行切割成型;
(4)干燥、冷却、包装:将形成的物料干燥至水分含量小于10%,再经冷却、包装。
6.根据权利要求4或5所述的低GI重组青稞粒的制备方法,其特征在于,步骤(1)中过筛后粒径≤0.25mm。
7.根据权利要求4或5所述的低GI重组青稞粒的制备方法,其特征在于,步骤(1)中调节水分含量为30%~40%。
8.根据权利要求4或5所述的低GI重组青稞粒的制备方法,其特征在于,步骤(2)中低温挤压条件为:喂料速度为5~10kg/h,双螺杆挤压机的磨头压力为0.6~4.0Mpa,螺杆转速为90~130r/min。
9.根据权利要求4或5所述的低GI重组青稞粒的制备方法,其特征在于:切割成型的条件为:挤压出的物料长度为6~9mm,挤压出的物料厚度为2~3mm。
10.权利要求1-3任一所述重组青稞粉在食品领域中制备青稞制品的应用。
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CN113519771A (zh) * | 2021-07-30 | 2021-10-22 | 江南大学 | 慢消化态全谷物食品、其加工方法及应用 |
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