CN113040331A - Mixed bean powder, mixed bean composition prepared from mixed bean powder and application of mixed bean composition - Google Patents
Mixed bean powder, mixed bean composition prepared from mixed bean powder and application of mixed bean composition Download PDFInfo
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- CN113040331A CN113040331A CN201911375903.7A CN201911375903A CN113040331A CN 113040331 A CN113040331 A CN 113040331A CN 201911375903 A CN201911375903 A CN 201911375903A CN 113040331 A CN113040331 A CN 113040331A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
Abstract
The invention relates to a mixed bean powder, wherein the weight ratio of arabinose to galactose to glucose in the mixed bean powder is 1:1-3:5-10, the weight ratio of amylose to fat is more than 20:1, the weight ratio of unsaturated fatty acid to saturated fatty acid is 1-5:1, the mixed bean powder is mixed with water and then gelatinized to prepare a mixed bean composition, and the mixed bean composition can be used as a food raw material for preparing food containing high-content slowly digestible starch.
Description
Technical Field
The invention relates to a preparation method of a mixed bean composition and application of the mixed bean composition in preparation of slowly digestible food.
Background
In recent years, with the rapid development of Chinese economy, the great changes of the dietary structure and the life style of people lead to the remarkable changes of human disease spectrum and death spectrum, and the problems of chronic non-infectious diseases (chronic diseases) such as diabetes, hypertension, coronary heart disease, cerebral apoplexy and the like are increasingly severe, so that the chronic non-infectious diseases become the main causes of death and disability of residents in China. Diabetes mellitus, a common chronic disease, is currently growing at an alarming rate, and particularly type II diabetes mellitus has become one of three chronic diseases that seriously affect the physical and mental health of human beings. Starch is used as the main component of grain food, and the digestibility of the starch is closely related to the sugar metabolism of diabetics. Therefore, how to control the digestibility of starch has become a key to the treatment and prevention of diabetes.
Regarding the digestibility of starch, Englyst, a british physiologist, divides it into fast-digestible starch (RDS), slow-digestible starch (SDS) and Resistant Starch (RS). RDS refers to starch that is rapidly digested and absorbed in the small intestine (<20 min); SDS refers to starch (20-120min) which can be completely digested and absorbed in small intestine, but has a slow speed; RS is starch that is not digestible and absorbable in the human small intestine. The SDS is degraded slowly in small intestine, prolongs glucose release, maintains stable blood sugar, is low blood sugar starch with both nutrition and function, and can prevent and treat diabetes, cardiovascular diseases, obesity and other diseases. Therefore, it is of great nutritional importance to study how to prepare high quality SDS and food products comprising SDS.
In recent years, it has become a common strategy to decrease the digestibility of starch by altering the crystalline structure of the starch molecule by increasing the amylose content. For example, CN201811492438.0 and CN201811385328.4 are used for producing short-chain amylose by enzymatic debranching, and then the resistant starch content is improved by forming a starch-lipid complex through high-temperature lipid reaction. For example, CN201710316027.5 and CN201810830247.4 are prepared by adjusting the straight starch content through pullulan debranching enzymolysis, and combining with repeated freeze-thawing or low-temperature toughening, perfecting the starch crystal structure and enhancing the resistance to enzymes. And other phenolic substances with the amylase inhibition effect, such as CN201510851226.7, CN201710844398.0 and CN201610781168.X, can be embedded in the complex of the amylose hydrophobic spiral cavity after the debranching by enzymolysis. The disadvantages of the above methods are mainly 1) the use of enzyme preparations is expensive, the use of low temperature freezing process is not beneficial to the control of production cost; 2) the preparation process generates a large amount of wastewater, and the subsequent drying step is not environment-friendly and energy-saving; 3) some lipid-supplemented manufacturing processes also introduce organic solvents, which remain a risk of food safety.
Disclosure of Invention
In a first aspect, the invention provides a mixed bean powder, wherein the weight ratio of arabinose to galactose to glucose in the mixed bean powder is 1:1-3: 5-10.
In one or more embodiments, the hybrid flour has an amylose to fat weight ratio greater than 20: 1.
In one or more embodiments, the hybrid flour has an amylose to fat weight ratio of 20-50: 1.
In one or more embodiments, the weight ratio of unsaturated fatty acids to saturated fatty acids in the hybrid flour is 1-5: 1.
In one or more embodiments, the weight ratio of unsaturated fatty acids to saturated fatty acids in the hybrid flour is 1.5-3: 1.
In one or more embodiments, the miscellaneous beans are one or more of red beans, mung beans, broad beans, peas, cowpeas, kidney beans, lentils, chickpeas.
In a second aspect, the present invention provides a process for preparing a mixed bean composition by contacting the mixed bean powder of the first aspect of the present invention with water to obtain a mixture, and gelatinizing the mixture.
In one or more embodiments, the weight ratio of the hybrid flour to water is 0.1-1.5:1, preferably 0.4-1: 1.
In one or more embodiments, the gelatinization process is one or more of hot gelatinization, pressure gelatinization, extrusion gelatinization.
In one or more embodiments, the step of low-temperature drying is further included after the gelatinization treatment, and the temperature of the low-temperature drying is 40-60 ℃.
In one or more embodiments, the low temperature drying further comprises a pulverization step.
In a third aspect, the present invention provides a composition of the mixed beans produced by the method of the second aspect of the invention.
In one or more embodiments, the hybrid bean composition has a starch relative crystallinity of 5 to 15% and a starch-fat composite index of 5 to 15%.
In a third aspect, the present invention provides a slowly digestible food, wherein the slowly digestible food comprises the mixed bean composition prepared by the method of the second aspect of the present invention, or is prepared from the mixed bean composition prepared by the method of the second aspect of the present invention as a raw material.
In one or more embodiments, the slow-digestion food product is a staple food product such as vermicelli, cake, cookies, and the like.
In one or more embodiments, the slowly digestible starch content in the slowly digestible food product is greater than 35%.
Detailed Description
It is understood that within the scope of the present invention, the above-described technical features of the present invention and the technical features described in detail below (e.g., the embodiments) can be combined with each other to constitute a preferred technical solution.
The invention aims to provide a mixed bean powder, a mixed bean composition prepared from the mixed bean powder and a slowly digestible food prepared from the mixed bean composition.
The miscellaneous beans belong to subfamily Papiloideae of Leguminosae, refer to beans except semen glycines (commonly called semen glycines), with fat content of 0.5-5%, including but not limited to semen Phaseoli, semen Phaseoli Radiati, semen Viciae Fabae, semen Pisi Sativi, semen Vignae sinensis, semen Phaseoli vulgaris, semen lablab album, and semen Ciceris Arietini.
The invention provides a mixed bean powder, wherein the weight ratio of arabinose to galactose to glucose in the mixed bean powder is 1:1-3: 5-10.
In certain embodiments, the hybrid flour has an amylose to fat weight ratio greater than 20: 1.
In certain embodiments, the hybrid flour has an amylose to fat weight ratio of 20:1 to 50: 1.
In certain embodiments, the hybrid flour has an amylose to fat weight ratio of 20:1, 21:1, 22:1, 23:1, 24:1, 25:1, 26:1, 27:1, 28:1, 29:1, 30:1, 31:1, 32:1, 33:1, 34:1, 35:1, 36:1, 37:1, 38:1, 39:1, 40:1, 41:1, 42:1, 43:1, 44:1, 45:1, 46:1, 47:1, 48:1, 49:1, 50:1 or any range therebetween.
In certain embodiments, the weight ratio of unsaturated fatty acids to saturated fatty acids in the hybrid flour is 1-5: 1.
In certain embodiments, the weight ratio of unsaturated fatty acids to saturated fatty acids in the hybrid flour is 1.5-3: 1.
In certain embodiments, the weight ratio of unsaturated fatty acids to saturated fatty acids in the hybrid flour is 1:1, 1.5:1, 2:1, 2.5:1, 3:1, 3.5:1, 4:1, 4.5:1, 5:1, or any range therebetween.
In certain embodiments, the miscellaneous beans are one or more of red beans, mung beans, broad beans, peas, cowpeas, kidney beans, lentils, chickpeas.
The invention relates to a preparation method of hybrid bean powder
The mixed bean powder can be obtained by crushing mixed beans and then carrying out grading treatment, can also be obtained by processing mixed bean starch at ultrahigh pressure, and can also be obtained by processing a mixture of the mixed bean starch and the mixed bean fiber powder at ultrahigh pressure. Preferably, one or more of whole mixed bean powder and mixed bean fiber powder can be added into the powder obtained by classification or ultrahigh pressure treatment.
In certain embodiments, the hybrid bean starch may be processed by starch preparation methods conventional in the art, such as by dry or wet processes.
In some embodiments, the wet process is to soak the mixed beans, the soaking time of the soaked mixed beans is 12-20 hours, the soaking temperature is 20-30 ℃, the volume ratio of the mixed beans to water is 1:3-5, and the soaking process further comprises the steps of washing, mechanically grinding, sieving, settling, cleaning and drying the soaked mixed beans, wherein the settling step is preferably performed for 4-6 times, and the drying temperature of the drying step is 50-60 ℃.
In certain embodiments, the whole powder of the mixed beans is obtained by pulverizing the mixed beans by a pulverizing process conventional in the art, and preferably, the pulverization may be dry pulverization or wet pulverization.
In certain embodiments, the mixed bean fiber powder may be one or more of mung bean fiber powder, pea fiber powder, chickpea fiber powder, hyacinth bean fiber powder, broad bean fiber powder, red bean fiber powder, cowpea fiber powder, kidney bean fiber powder.
In certain embodiments, the milling may be carried out using milling methods conventional in the art, such as milling using conventional milling equipment to obtain milled legumes.
In certain embodiments, the legumes are subjected to a dehulling treatment prior to comminuting.
In certain embodiments, the conventional pulverization method may be one or more of jet pulverization, impact pulverization, vibration pulverization, ultrasonic pulverization, ball milling pulverization, roll pulverization.
In certain embodiments, the conventional pulverization method may be one or more of flat jet pulverization, fluidized bed jet pulverization, supersonic jet pulverization, target jet pulverization, circulating jet pulverization, centrifugal impact pulverization, pendulum impact pulverization, high-energy nano-impact pulverization, ultrasonic vibration pulverization.
In certain embodiments, the temperature of the comminution process is from 20 ℃ to 60 ℃, preferably the comminution process temperature is from 30 ℃ to 40 ℃.
In certain embodiments, the fractionation process may employ fractionation methods conventional in the art, such as fractionation using conventional fractionation equipment. Preferably, the fractionation method is gas stream fractionation.
In some embodiments, the classifier wheel speed in the classification process is 1000-.
In certain embodiments, the induced draft fan frequency in the staging process is between 30 and 50 Hz.
In certain embodiments, the classification process is one or more of fluidized bed gas flow classification, inertial force gas flow classification, centrifugal force gas flow classification, gravity gas flow classification, jet gas flow classification.
In certain embodiments, the ultra-high pressure treatment may be carried out using ultra-high pressure treatment methods conventional in the art, such as by using conventional ultra-high pressure equipment.
In certain embodiments, the pressure of the ultra-high pressure treatment is 300-.
In certain embodiments, the time for the ultra-high pressure treatment is 3 to 30 min.
In certain embodiments, the temperature of the ultra-high pressure treatment is 20-40 ℃.
The invention provides a preparation method of a mixed bean composition, which comprises the steps of contacting the mixed bean powder with water to obtain a mixture, and gelatinizing the mixture.
In certain embodiments, the weight ratio of the hybrid flour to water is 0.1-1.5:1, preferably 0.4-1: 1.
In certain embodiments, the gelatinization process is one or more of hot gelatinization, pressure gelatinization, extrusion gelatinization.
In certain embodiments, the gelatinization process is a thermal gelatinization process, the gelatinization temperature being 80-95 ℃.
In certain embodiments, the gelatinization process is pressure gelatinization at a pressure of 400-100 MPa.
In certain embodiments, after the gelatinization, a step of low-temperature drying is further included, wherein the temperature of the low-temperature drying is 40-60 ℃.
In certain embodiments, the low temperature drying further comprises a pulverization step.
Herein, the relative crystallinity of starch refers to the diffraction peaks of both crystalline regions and the dispersion peaks of amorphous regions and sub-crystallites in the X-ray diffraction pattern of starch. Thus, the relative crystallinity of the starch can be calculated from the correlation between the diffraction intensity of a phase in the polycrystalline mixture and the amount of that phase in the mixture.
Herein, the starch-fat complex index refers to the formation of a single-helix complex structure due to hydrophobic interactions between the non-polar region inside the helical structure of amylose and the hydrocarbon chain of lipids. The complexing index is the ability to express complexing between fatty acids and amylose.
The invention provides a slowly digestible food, which contains the mixed bean composition, or is prepared by taking the mixed bean composition as a raw material.
In one or more embodiments, the slow-digestion food product is a staple food product such as vermicelli, cake, cookies, and the like.
In one or more embodiments, the slowly digestible starch content in the slowly digestible food product is greater than 35%.
The invention has the following advantages:
1. the invention has simple processing technology and is easy to realize industrialization.
2. According to the invention, the raw material of the mixed bean powder consisting of specific monosaccharides is selected, no additional lipid raw material is needed, and the interaction relation between starch and fatty acid is optimized through gelatinization. In the gelatinization process, the reaction condition is accurately controlled, so that the starch is prevented from forming a complete crystal structure, and the degree of starch-fat compounding is adjusted, thereby reducing the generation of resistant starch.
3. Compared with common food, the staple food prepared by the composition has the advantages of slow digestion and absorption, sustained energy release, contribution to maintaining the steady state of blood sugar and avoidance of obnubilation and sudden coma of a diabetic patient caused by the lack of sugar in brain cells. Can also prevent diabetes, cardiovascular diseases, obesity and other diseases, and has important nutritional significance.
The present invention will be illustrated below by way of specific examples. It should be understood that these examples are illustrative only and are not intended to limit the scope of the present invention.
Peas, mung beans, lentils, pea starch, chickpea flour, pea fiber flour, stearic acid granules, sunflower seed oil used in the examples are commercially available.
Mechanical impact mill (Mianyang fluid energy powder equipment) and ultra-high pressure equipment (Shanxi Sanshuihe science and technology Co., Ltd.) used in the examples
The following detection methods were used in the examples:
in the following examples of the invention, the detection methods used are as follows:
1. in vitro digestibility: a modified Englyst method was used.
2. Determination of amylose is referred to GB/T15683-
3. Fat determination, fatty acid composition determination reference GB5009168-2016
4. The monosaccharide component analysis refers to Madingyuan, Chenjun, Lemna minor and Huzhuyieyi, and the pre-column derivatization high performance liquid chromatography is used for analyzing the monosaccharide composition in the polysaccharide, and the analytical chemistry research bulletin, 2002(30), 702-705-
5. The determination of the crystallinity of the starch refers to Chenfuquan, Zhangshan, application of X-ray diffraction in the research of the crystallinity of starch granules, food science 2010(31),284-287.
6. The starch-fat composite index is determined by reference to Kulwinder Kaur, Narpinder Singh, Amylose-lipid complex formation along cooking of rice flow [ J ]. Food Chemistry, 2000(71), 511-.
The materials and other methods used in the examples are, unless otherwise indicated, those conventional in the art.
Example 1
And (3) putting the peeled pea raw material into a mechanical impact mill for crushing and grading, wherein the rotating speed of a grading wheel is 3000rpm, and the frequency of an induced draft fan is 50Hz, and treating until the grain size D90 of the pea powder is less than 50 microns. The pea powder has amylose content of 34 percent and fat content of 0.68 percent, wherein the ratio of unsaturated fat to saturated fat is 3.08:1, and the monosaccharide component is arabinose: galactose: the glucose ratio is 1:1.1: 7.8.
And uniformly mixing 500g of pea powder with 1.25kg of water, and then putting into a thickening bag for vacuum packaging. Then placing the mixture in an ultrahigh pressure device, and applying 900MPa pressure, the pressure maintaining temperature of 35 ℃ and the pressure maintaining time of 30 min. Drying in a constant temperature oven at 40 deg.C until the water content is 12%. Pulverizing, and sieving with 100 mesh sieve to obtain mixed bean composition. The relative crystallinity of starch is 11%, and the starch-fat composite index is 14%.
Example 2
And (3) putting the peeled pea raw material into a mechanical impact mill for crushing and grading, wherein the rotating speed of a grading wheel is 1100rpm, the frequency of an induced draft fan is 35 Hz, and the pea raw material is processed until the grain size D90 of the pea powder is less than 50 microns. The pea powder has 39% of amylose content and 1.15% of fat, wherein the ratio of unsaturated fat to saturated fat is 2.7:1, and the monosaccharide component is arabinose: galactose: the glucose ratio is 1:1.3: 10.
And uniformly mixing 500g of pea powder with 1.25kg of water, and then putting into a thickening bag for vacuum packaging. Then placing the mixture in an ultrahigh pressure device, and applying 1000MPa pressure, the pressure maintaining temperature of 15 ℃ and the pressure maintaining time of 20 min. Drying in a constant temperature oven at 40 deg.C until the water content is 12%. Pulverizing, and sieving with 100 mesh sieve to obtain mixed bean composition. The relative crystallinity of starch is 8 percent, and the starch-fat composite index is 12 percent.
Example 3
Mixing semen Phaseoli Radiati and semen lablab album at a mass ratio of 1:1, pulverizing to average particle diameter of 27 μm, and using gravity classifier (with blade air flow rate of 100 m)3Min) to a fiber content of 4%, wherein the monosaccharide component arabinose: galactose: the glucose ratio is 1:2.2: 5.6. 42 percent of amylose of the hybrid bean flour and 1.1 percent of fat, wherein the ratio of unsaturated fat to saturated fat is 1.17: 1.
1.5kg of the mixed bean powder and 1.5kg of water are uniformly mixed, and a double-screw extruder is adopted for gelatinization. The rotation speed of the screw is 6 Hz, and the temperatures of the four sections of heating zones are 75 ℃, 80 ℃, 85 ℃ and 95 ℃ respectively. After cooling at room temperature, the mixture is put into a thermostat at 55 ℃ and dried until the moisture content is 6 percent. Pulverizing, and sieving with 100 mesh sieve to obtain mixed bean composition. The starch relative crystallinity of the hybrid bean composition was 12.9% and the starch-fat composite index was 11.5%.
Example 4
The chickpeas are taken as raw materials, crushed to the average particle size of 19 microns, and attached to a wall type airflow classifier by utilizing the inertia force (the feeding speed is 100kg/h, the system volume flow is 50 m)3Min) to a fiber content of 6%, wherein the monosaccharide component arabinose: galactose: the glucose ratio is 1:2.7: 6. 43% of amylose and 2.1% of fat in the hybrid bean powder, wherein the ratio of unsaturated fat to saturated fat is 4.8:1
Taking 250g of pea powder, uniformly mixing with 1.25kg of water, and then putting into a thickening bag for vacuum packaging. Then placing the mixture in an ultrahigh pressure device, and applying the pressure of 450MPa, the pressure maintaining temperature of 55 ℃ and the pressure maintaining time of 10 min. Drying in a constant temperature oven at 40 deg.C until the water content is 12%. Pulverizing, and sieving with 100 mesh sieve to obtain mixed bean composition. The relative crystallinity of starch is 6 percent, and the starch-fat composite index is 10 percent.
Example 5
Mixing 2.7kg of pea starch treated at the room temperature under the ultrahigh pressure of 600MPa for 15min, 0.3kg of chickpea powder and 165g of pea fiber powder to prepare monosaccharide component arabinose: galactose: the glucose is the mixed bean powder with the ratio of 1:1.95: 8. The mixed bean powder contains 27% of amylose and 1.03% of fat, wherein the ratio of unsaturated fat to saturated fat is 2.39: 1.
Mixing 500g of mixed bean powder with 1kg of water uniformly, heating in a steam box at 85 ℃ for 30min, and then putting in a constant temperature box at 40 ℃ for drying until the water content is 12%. Pulverizing, and sieving with 100 mesh sieve to obtain mixed bean composition. The starch relative crystallinity of the hybrid bean composition was 9% and the starch-fat composite index was 6.5%.
Example 6
1.6kg of mung bean starch treated by 300Mpa at normal temperature for 25min is mixed with 0.4kg of chickpea powder and 120g of mung bean fiber powder to prepare monosaccharide component arabinose: galactose: the glucose is the mixed bean powder with the ratio of 1:1.15: 7.6. The mixed bean powder contains 36% of amylose and 1.7% of fat, wherein the ratio of unsaturated fat to saturated fat is 3.9: 1.
Mixing 800g of the mixed bean powder with 400g of water uniformly, heating for 15min in a 95 ℃ steam box, and then putting the mixture into a 40 ℃ constant temperature box for drying until the water content is 10%. Pulverizing, and sieving with 100 mesh sieve to obtain mixed bean composition. The starch relative crystallinity of the hybrid bean composition is 11%, and the starch-fat composite index is 9.5%.
Comparative example 1
The preparation method is the same as that of the embodiment 1, except that the pea raw material is directly put into a mechanical impact mill for crushing and grading, the rotating speed of a grading wheel is 8000rpm, and the pea raw material is processed until the grain diameter D90 of the pea powder is less than 20 microns. The amylose content of the resulting granules was 22%, the fat was 1.9%, wherein the ratio of unsaturated fat to saturated fat was 2.3:1, the monosaccharide component arabinose: galactose: glucose was 1:0.27: 4. After high-pressure gelatinization, the relative crystallinity of starch is 4%, and the starch-fat composite index is 14%.
Comparative example 2
The preparation method comprises the following steps of adding stearic acid particles into a pea flour (Shandong Jinditaring food Co., Ltd., monosaccharide components of arabinose, galactose, glucose of 1:0.2:2.85, amylose of 26% and fat of 1.16%, wherein the ratio of unsaturated fat to saturated fat is 3.8:1) for performing ultrahigh pressure gelatinization treatment to obtain a premix, and uniformly mixing the premix to ensure that the ratio of unsaturated fatty acid to saturated fatty acid is 0.5: 1.
Uniformly mixing 500g of premix with 1.25kg of water, and packaging in a thickening bag for vacuum packaging. Then placing the mixture in an ultrahigh pressure device, and applying 1000MPa pressure, the pressure maintaining temperature of 15 ℃ and the pressure maintaining time of 20 min. Drying in a constant temperature oven at 40 deg.C until the water content is 12%. Pulverizing, and sieving with 100 mesh sieve to obtain semen Vignae Cylindricae composition with starch relative crystallinity of 10% and starch-fat composite index of 25%.
Comparative example 3
The method comprises the steps of spraying sunflower seed oil into pea meal (Shandong Jinditaring food Co., Ltd., monosaccharide components of arabinose, galactose, glucose of 1:0.2:2.85, amylose of 26% and fat of 1.16%, wherein the ratio of unsaturated fat to saturated fat is 3.8:1) before double-screw extrusion gelatinization treatment, and uniformly mixing until the ratio of unsaturated fatty acid to saturated fatty acid is 8: 1. And (3) carrying out gelatinization treatment by using the gelatinization conditions of the embodiment 3, placing the gelatinized mixture in a thermostat at 55 ℃ to dry until the moisture content is 6%, crushing and sieving by using a 100-mesh sieve to obtain the mixed bean composition. The relative crystallinity of starch in the mixed bean composition is 11%, and the starch-fat composite index is 4%.
Comparative example 4
The peeled peas are used as raw materials and are crushed into the average grain size of 25 microns to prepare the pea powder. Its monosaccharide component, arabinose: galactose: glucose was 1:1.2:13, amylose 22%, and fat 1.95% (ratio of unsaturated fat to saturated fat 1.98: 1). Performing ultrahigh pressure treatment on the pea powder at 600MPa for 15 min.
Mixing 500g of pea powder with 1kg of water uniformly, heating for 30min in a steaming box at 85 ℃, and then drying in a constant temperature box at 40 ℃ until the water content is 12%. Pulverizing, and sieving with 100 mesh sieve to obtain mixed bean composition. The starch relative crystallinity of the hybrid bean composition is 10%, and the starch-fat composite index is 8%.
Comparative example 5
1.6kg of chickpea whole powder is mixed with 670g of pea starch, 120g of chickpea fiber and 120g of hyacinth bean fiber to prepare monosaccharide component arabinose: galactose: the glucose is the mixed bean powder with the ratio of 1:3.4: 6.5. The hybrid bean flour contains 31% of amylose and 2.55% of fat, wherein the ratio of unsaturated fat to saturated fat is 4.5: 1.
1.5kg of the mixed bean powder and 1kg of water are uniformly mixed, and a double-screw extruder is adopted for gelatinization. The rotation speed of the screw is 8 Hz, and the temperatures of the four sections of heating zones are 75 ℃, 80 ℃, 85 ℃ and 90 ℃ respectively. After cooling at room temperature, the mixture is put into a thermostat at 55 ℃ and dried until the moisture content is 8 percent. Pulverizing, and sieving with 100 mesh sieve to obtain mixed bean composition. The starch relative crystallinity of the hybrid bean composition is 12 percent, and the starch-fat composite index is 7 percent.
The compositions obtained in the above examples and comparative examples were prepared into vermicelli according to the processing method of vermicelli (raw material → slurry → primary aging → secondary aging → spreading → cutting → drying), and the contents of slowly digestible starch SDS and resistant starch RS were measured after cooking.
TABLE 1 in vitro digestibility of vermicelli in examples and comparative examples
Note: the data are the average of three measurements
The compositions obtained in the above examples and comparative examples were used to prepare biscuits according to the biscuit processing method (dough conditioning → shaping → baking → cooling → finished product), and the contents of slowly digestible starch SDS and resistant starch RS were measured after baking.
TABLE 2 in vitro digestibility of biscuits in the examples and comparative examples
Note: the data above are the average of three measurements.
Claims (10)
1. The mixed bean powder is characterized in that the weight ratio of arabinose to galactose to glucose in the mixed bean powder is 1:1-3: 5-10.
2. A hybrid bean powder according to claim 1, wherein the weight ratio of amylose to fat in the hybrid bean powder is greater than 20:1, and/or the weight ratio of unsaturated fatty acids to saturated fatty acids in the hybrid bean powder is 1-5:1, preferably the weight ratio of amylose to fat in the hybrid bean powder is 20-50:1, and/or the weight ratio of unsaturated fatty acids to saturated fatty acids in the hybrid bean powder is 1.5-3: 1.
3. The mixed bean powder according to claim 1, wherein the mixed beans are one or more of red beans, mung beans, broad beans, peas, cowpeas, kidney beans, lentils, chickpeas.
4. A method for producing a mixed bean composition, characterized in that the mixed bean powder according to any one of claims 1 to 3 is contacted with water to obtain a premix, and the premix is gelatinized.
5. A process according to claim 4, wherein the weight ratio of the powder of hybrid beans to water is 0.1-1.5:1, preferably 0.4-1: 1.
6. The method of claim 4, wherein the gelatinization is one or more of hot gelatinization, pressure gelatinization and extrusion gelatinization.
7. The preparation method according to claim 4, further comprising a step of low-temperature drying after the gelatinization, wherein the temperature of the low-temperature drying is 40-60 ℃, and preferably, the step of crushing is further included after the low-temperature drying.
8. A heterobean composition made by the method of any of claims 4-7, wherein the heterobean composition has a relative crystallinity of starch of 5-15% and/or a starch-fat complex index of 5-15%.
9. Slowly digestible food comprising the mixed bean composition prepared according to the method of claims 4 to 7 or the mixed bean composition of claim 8, or prepared from the mixed bean composition prepared according to the method of claims 4 to 7 or the mixed bean composition of claim 8 as raw materials, preferably the slowly digestible food is vermicelli, cake, biscuit or pancake.
10. The slowly digestible food product according to claim 9, wherein the slowly digestible food product has a slowly digestible starch content of greater than 35%.
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