CN114209005A - Low-GI coarse cereal steamed bread and preparation method thereof - Google Patents
Low-GI coarse cereal steamed bread and preparation method thereof Download PDFInfo
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- CN114209005A CN114209005A CN202111358216.1A CN202111358216A CN114209005A CN 114209005 A CN114209005 A CN 114209005A CN 202111358216 A CN202111358216 A CN 202111358216A CN 114209005 A CN114209005 A CN 114209005A
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Classifications
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- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
-
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a low-GI (glycemic index) coarse cereal steamed bread and a preparation method thereof, wherein the steamed bread comprises the following substances in parts by weight: 2-15 parts of tartary buckwheat powder, 5-20 parts of highland barley powder, 3-18 parts of soybean fiber powder, 7-20 parts of chickpea powder, 2-6 parts of slow-Tang composite prebiotics powder, 60-100 parts of wheat flour and 40-90 parts of purified water. Compared with the prior art, the GI value of the coarse cereal steamed bread is less than or equal to 55; the soybean fiber powder is processed by using defatted soybean meal, is treated by an extrusion process, eliminates undesirable factors such as urease and the like, retains fiber and protein components, and has certain effects on improving intestinal health, delaying the digestion and absorption rate of food in gastrointestinal tracts and increasing satiety; the slow Tang compound prebiotics powder is added, so that the high peak value of blood sugar after eating is reduced, the state and the taste of the product are not influenced by proper addition, and the slow Tang compound prebiotics powder is suitable for people who lose weight and control sugar.
Description
Technical Field
The invention belongs to food and a preparation method thereof, and particularly relates to low-GI (glycemic index) coarse cereal steamed bread and a preparation method thereof.
Background
In recent years, the prevalence of diabetes and obesity in China and even in the world is severe, and statistics show that the number of diabetes people in China is more than 1.26 hundred million and the number of obesity and overweight people in China is more than 3 hundred million. Diabetes and obesity have become the first chronic disease threatening the human health and reducing the quality of life of people, and bring great trouble to the human health. A large number of studies show that the low GI diet is the most effective nutritional intervention mode for diabetes, and the GI value, namely the Glycemic Index (GI), is an index for describing the influence degree of carbohydrate food on postprandial blood sugar, and products can be classified into low GI (GI is less than or equal to 55), medium GI (55 < GI is less than 70) and high GI (GI is more than or equal to 70) according to the GI value. Global studies for up to 40 years have shown that: a low GI diet is beneficial to the whole life cycle of all people. However, few low GI foods, especially staple foods, are available on the market for patients with diabetes and obesity.
The steamed bread is one of staple food products well liked by people in the north of China, and various types of pattern steamed bread such as old flour steamed bread, bang flour steamed bread, corn steamed bread and the like are available. The steamed bread is mainly steamed, and compared with other processing technologies such as baking, frying and the like, the steaming temperature is relatively low, non-enzymatic browning basically does not occur, acrylamide and furan compounds are not generated, the damage to the nutritional ingredients of the raw materials is relatively less, the effectiveness of amino acid is kept better, and the steamed bread is healthier. The main raw material for making the steamed bread is wheat flour (refined flour), the components are mainly protein and starch, the steamed bread is a high GI food, the refined flour steamed bread cannot meet the requirements of patients with diabetes and obesity on nutrition and nutrition intervention, the content of dietary fiber is low, and essential amino acid is not perfect.
The coarse cereals are one of the main grain crops in China, contain rich phytochemicals, can reasonably make up for nutrient substances lacking in traditional staple foods such as wheat steamed bread and the like in the aspects of dietary fiber content and essential amino acid, and generally have GI values lower than that of the traditional steamed bread.
At present, some research reports are reported at home and abroad for making steamed bread by using coarse cereal flour to partially replace wheat flour, but the research on the processing technology and the dough characteristics of the steamed bread is generally carried out by using single coarse cereal flour, and the research on the aspects of starch digestion characteristics of raw materials, product formula research, and influence of product fermentation modes and process parameters on the GI value of a product is relatively less.
Disclosure of Invention
The invention aims to solve the 1 st technical problem of providing low-GI (glycemic index) coarse cereal steamed bread, which is provided by selecting low-GI food materials and reasonably proportioning, aims at the crowds with obesity, high sugar and the like, replaces common staple food, meets the nutritional requirements and dietary habits of Chinese people, and has low GI (glycemic index).
The invention aims to solve the 2 nd technical problem of the preparation method of the steamed bread.
The technical scheme for solving the technical problem of the invention is as follows:
the low-GI coarse cereal steamed bread comprises the following substances in parts by weight: 2-15 parts of tartary buckwheat powder, 5-20 parts of highland barley powder, 3-18 parts of soybean fiber powder, 7-20 parts of chickpea powder, 2-6 parts of slow-Tang composite prebiotics powder, 60-100 parts of wheat flour and 40-90 parts of purified water.
In order to achieve the aims of fermenting steamed bread and enhancing the mouthfeel of the steamed bread, the low-GI coarse cereal steamed bread also comprises the following substances in parts by weight: 0.5-3 parts of high-activity dry yeast;
the soybean fiber powder is processed by using defatted soybean meal;
the slow Tang compound prebiotics powder is one or a mixture of more of resistant dextrin, stachyose, isomaltooligosaccharide, inulin, mulberry leaf extract, trehalose, essence and alpha-cyclodextrin. A
The preferred slow Tang compound prebiotics powder comprises 60% of isomaltooligosaccharide, 30% of stachyose and 10% of mulberry leaf extract by mass fraction.
The preferable slow Tang compound prebiotics powder comprises 50% of trehalose, 15% of stachyose, 15% of mulberry leaf extract, 10% of essence and 10% of alpha-cyclodextrin by mass.
The preferable slow Tang compound prebiotics powder comprises 50% of isomaltooligosaccharide, 20% of resistant dextrin, 15% of stachyose and 15% of mulberry leaf extract by mass fraction.
The preparation method of the low-GI coarse cereal steamed bread comprises the steps of taking tartary buckwheat powder, highland barley powder, soybean fiber powder, chickpea powder, slow-Tang composite prebiotics powder and wheat flour as raw materials, adding yeast and water according to the parts by weight ratio, mixing, stirring, kneading, fermenting, shaping, steaming and the like.
The preparation method specifically comprises the following steps:
the method comprises the following steps: the raw material ratio is as follows: selecting corresponding raw materials according to a product formula;
step two: preparing materials: the materials are mixed according to the weight part requirement;
step three: kneading: stirring for 1-10min at the 1 st rotation speed (140rpm) of the stirrer, and stirring for 8-30min at the 2 nd rotation speed (280rpm) of the stirrer;
step four: and (3) proofing: performing primary fermentation for 30-70min at 28-35 deg.C and humidity of 65-90%;
step five: shaping: dividing 70-120 g/dough, and rounding;
step six: and (3) secondary fermentation: placing into a steaming drawer, and performing secondary fermentation for 10-40min at 28-35 deg.C and humidity of 65-90%;
step seven: steaming: placing in a preheated steaming cabinet, and steaming for 20-35min to obtain coarse cereal steamed bread product.
Compared with the prior art, the invention has the beneficial effects that:
1) the coarse cereal steamed bread has the characteristic of low GI, and the GI value of the coarse cereal steamed bread is less than or equal to 55.
2) The soybean fiber powder is processed by using defatted soybean meal, is treated by an extrusion process, eliminates undesirable factors such as urease and the like, retains fiber and protein components, and has certain effects on improving intestinal health, delaying the digestion and absorption rate of food in gastrointestinal tracts and increasing satiety.
3) The slow Tang compound prebiotics powder is added, so that the high peak value of blood sugar after eating is reduced, the state and the taste of the product are not influenced by proper addition, and the slow Tang compound prebiotics powder is suitable for people who lose weight and control sugar.
Detailed Description
The present invention will be described in further detail by the following examples.
Example 1
The low-GI coarse cereal steamed bread comprises the following substances in parts by weight: 2 parts of tartary buckwheat powder, 5 parts of highland barley powder, 18 parts of soybean fiber powder, 8 parts of chickpea powder, 2.5 parts of slow Tang composite prebiotics powder, 100 parts of wheat flour, 1.5 parts of high-activity dry yeast and 70 parts of purified water.
The slow Tang compound prebiotics powder comprises 60% of isomaltooligosaccharide, 30% of stachyose and 10% of mulberry leaf extract by mass.
The mulberry leaf extract is produced by Bozhong Shengjing medicine technology limited.
The high-activity dry yeast is provided by Angel Yeast Co.
A preparation method of low-GI coarse cereal steamed bread specifically comprises the following steps:
the method comprises the following steps: the raw material ratio is as follows: selecting corresponding raw materials according to a product formula;
step two: preparing materials: the materials are mixed according to the weight part requirement;
step three: kneading: stirring for 5min at the 1 st rotation speed (140rpm) of the stirrer, and stirring for 25min at the 2 nd rotation speed (280rpm) of the stirrer;
step four: and (3) proofing: performing primary fermentation for 60min at 32 deg.C and 75% humidity;
step five: shaping: dividing into 100 g/dough, and rounding;
step six: and (3) secondary fermentation: placing into a steaming drawer, and performing secondary fermentation for 20min at 35 deg.C and 80% humidity;
step seven: steaming: and (5) placing in a preheated steaming cabinet, and steaming for 20min to obtain the coarse cereal steamed bread product.
Example 2
The low-GI coarse cereal steamed bread comprises the following substances in parts by weight: 15 parts of tartary buckwheat powder, 8 parts of highland barley powder, 3 parts of soybean fiber powder, 8 parts of chickpea powder, 2.5 parts of slow Tang composite prebiotics powder, 100 parts of wheat flour, 3 parts of high-activity dry yeast and 75 parts of purified water.
The slow Tang compound prebiotics powder comprises, by mass, 50% of trehalose, 15% of stachyose, 15% of a mulberry leaf extract, 10% of essence and 10% of alpha-cyclodextrin.
A preparation method of low-GI coarse cereal steamed bread specifically comprises the following steps:
the method comprises the following steps: the raw material ratio is as follows: selecting corresponding raw materials according to a product formula; step two: preparing materials: the materials are mixed according to the weight part requirement;
step three: kneading: stirring for 10min at the 1 st rotation speed (140rpm) of the stirrer, and then stirring for 30min at the 2 nd rotation speed (280rpm) of the stirrer;
step four: and (3) proofing: performing primary fermentation for 70min at 30 deg.C and 85% humidity;
step five: shaping: dividing 70 g/dough, and rounding;
step six: and (3) secondary fermentation: placing into a steaming drawer, and performing secondary fermentation for 40min at 32 deg.C and 90% humidity;
step seven: steaming: and (5) placing in a preheated steaming cabinet, and steaming for 25min to obtain the coarse cereal steamed bread product.
Example 3
The low-GI coarse cereal steamed bread comprises the following substances in parts by weight: 3 parts of tartary buckwheat powder, 7 parts of highland barley powder, 4 parts of soybean fiber powder, 20 parts of chickpea powder, 2.5 parts of slow-Tang composite prebiotics powder, 100 parts of wheat flour, 2 parts of high-activity dry yeast and 65 parts of purified water.
The slow Tang compound prebiotics powder comprises 50% of isomaltooligosaccharide, 20% of resistant dextrin, 15% of stachyose and 15% of mulberry leaf extract by mass.
A preparation method of low-GI coarse cereal steamed bread specifically comprises the following steps:
the method comprises the following steps: the raw material ratio is as follows: selecting corresponding raw materials according to a product formula;
step two: preparing materials: the materials are mixed according to the weight part requirement;
step three: kneading: stirring for 10min at the 1 st rotation speed (140rpm) of the stirrer, and then stirring for 30min at the 2 nd rotation speed (280rpm) of the stirrer;
step four: and (3) proofing: performing primary fermentation for 60min at 32 deg.C and 85% humidity;
step five: shaping: dividing 120 g/dough, and rounding;
step six: and (3) secondary fermentation: placing into a steaming drawer, and performing secondary fermentation for 30min at 35 deg.C and 85% humidity;
step seven: steaming: and (5) placing in a preheated steaming cabinet, and steaming for 30min to obtain the coarse cereal steamed bread product.
Example 4
The low-GI coarse cereal steamed bread comprises the following substances in parts by weight: 3 parts of tartary buckwheat powder, 20 parts of highland barley powder, 3 parts of soybean fiber powder, 7 parts of chickpea powder, 2.5 parts of slow Tang composite prebiotics powder, 100 parts of wheat flour, 2.5 parts of high-activity dry yeast and 70 parts of purified water.
The slow Tang compound prebiotics powder comprises 50% of isomaltooligosaccharide, 20% of resistant dextrin, 15% of stachyose and 15% of mulberry leaf extract by mass.
A preparation method of low-GI coarse cereal steamed bread specifically comprises the following steps:
the method comprises the following steps: the raw material ratio is as follows: selecting corresponding raw materials according to a product formula;
step two: preparing materials: the materials are mixed according to the weight part requirement;
step three: kneading: stirring for 8min at the 1 st rotation speed (140rpm) of the stirrer, and then stirring for 20min at the 2 nd rotation speed (280rpm) of the stirrer;
step four: and (3) proofing: performing primary fermentation for 60min at 32 deg.C and 85% humidity;
step five: shaping: dividing into 100 g/dough, and rounding;
step six: and (3) secondary fermentation: placing into a steaming drawer, and performing secondary fermentation for 25min at 35 deg.C and 85% humidity;
step seven: steaming: and (5) placing in a preheated steaming cabinet, and steaming for 20min to obtain the coarse cereal steamed bread product.
Example 5 (comparative example)
The low-GI coarse cereal steamed bread comprises the following substances in parts by weight: 2 parts of tartary buckwheat powder, 5 parts of highland barley powder, 18 parts of soybean fiber powder, 8 parts of chickpea powder, 100 parts of wheat flour, 1.5 parts of high-activity dry yeast and 70 parts of purified water.
A preparation method of low-GI coarse cereal steamed bread specifically comprises the following steps:
the method comprises the following steps: the raw material ratio is as follows: selecting corresponding raw materials according to a product formula;
step two: preparing materials: the materials are mixed according to the weight part requirement;
step three: kneading: stirring for 5min at the 1 st rotation speed (140rpm) of the stirrer, and stirring for 25min at the 2 nd rotation speed (280rpm) of the stirrer;
step four: and (3) proofing: performing primary fermentation for 60min at 32 deg.C and 75% humidity;
step five: shaping: dividing into 100 g/dough, and rounding;
step six: and (3) secondary fermentation: placing into a steaming drawer, and performing secondary fermentation for 20min at 35 deg.C and 80% humidity;
step seven: steaming: and (5) placing in a preheated steaming cabinet, and steaming for 20min to obtain the coarse cereal steamed bread product.
Example 6:
and (3) measuring the texture characteristics: the texture analyzer is utilized, a TPA (terephthalic acid) measuring mode is adopted, the chewing movement of the human mouth is simulated, the steamed bread is measured, and the indexes of hardness, viscosity, elasticity, chewiness and the like of the steamed bread are measured, so that the texture characteristic change of the product is objectively evaluated. 3 slices (15 mm thick from the center of the bun) of each bun sample were evaluated using a 50mm diameter cylindrical probe. The speed before measurement was 2.0mm/s, the test speed was 1.0mm/s, the speed after measurement was 2.0mm/s, the distance was 10mm, and the test gap was 5 seconds. Hardness, elasticity, chewiness were calculated from the resulting texture curve.
Experimentally tested, the texture data for the samples of examples 1 and 5 are as follows:
TABLE 1 texture characteristics of examples 1 and 5 coarse cereal steamed bread
Note: different lower case letters indicate significant difference (p < 0.05).
The whole differences of the quality and structure characteristics of the steamed bread made of the minor cereals in the examples 1 and 5 are small, the hardness is remarkably different, the numerical value difference is small, the evaluation of the whole state has no remarkable difference, and the result shows that the quality and structure state of the product cannot be influenced by the addition of the slow Tang composite prebiotic powder.
Specific volume determination: determination of specific volume of steamed bun the specific volume of steamed bun was determined according to the method specified in GB/T35991-2018 evaluation of processing quality of steamed bun from wheat flour by testing grain and oil. Weighing steamed bread, and recording data m (g). And taking a container capable of containing steamed bread, filling the whole container with millet as a filler, scraping redundant millet, and pouring the millet out of the container to obtain the volume V1(mL) of the container. The steamed bun was placed in a container, the entire container was filled with millet while shaking, excess millet was scraped off, and the millet volume at this time was recorded as V2 (mL). The volume of the steamed bread is P (mL/g) ═ V1-V2)/m.
Experimentally tested, the specific volume data for the samples of examples 1 and 5 are as follows:
TABLE 2 specific volume of coarse cereal steamed bread in examples 1 and 5
Note: different lower case letters indicate significant difference (p < 0.05).
There was no significant difference in the specific volumes of examples 1 and 5.
Sensory evaluation: the quality evaluation standard of the coarse cereal steamed bread is made according to a steamed bread quality rating table in GB/T35991-2018 'evaluation of processing quality of wheat flour steamed bread by testing grain and oil'. And selecting 10 sensory evaluators to form a sensory evaluation small group for evaluating the steamed buns.
The sensory evaluation data for the samples of examples 1 and 5, tested experimentally, are as follows:
table 3 sensory scores of the cereal steamed buns of examples 1 and 5
Note: different lower case letters indicate significant difference (p < 0.05).
There was no significant difference in sensory scores for examples 1 and 5.
GI test: strictly according to ISO26642: the methods 2010 and WS/T652-plus 2019 select volunteers, process tested foods, study and develop the human blood sugar determination and food GI calculation of the coarse cereal steamed bread, and discuss the relationship between food components and GI. Based on the GI value, the products can be classified as low GI (GI less than or equal to 55), medium GI (GI more than 55 and less than 70) and high GI (GI more than or equal to 70).
The test method is according to the reference ISO26642:2010 Food products-Determination of the Glycaemic Index (GI) and recommendation for Food Classification and WS/T652-Food glycemic index Determination 2019.
TABLE 4 volunteer information Table
(1) First glucose test
TABLE 5 first glucose test blood glucose concentration and IAUC values
(2) Second glucose test
TABLE 6 second glucose test blood glucose concentration and IAUC values
(3) Third glucose test
TABLE 7 third glucose test blood glucose concentration and IAUC values
The 3-fold IAUC values for glucose standards are as follows:
TABLE 8 IAUC values and mean values from triplicate glucose tests
The CV value of IAUC of glucose as reference food of each volunteer for 3 times is less than or equal to 30 percent, and the GI value of the tested food can be calculated within an effective range.
After 12 testers measure the change of the blood glucose concentration in 0-120min after using the coarse cereal steamed buns of examples 1-5, and through experimental tests, the GI test data of the samples of examples 1-5 are as follows.
Example 1: the total number of the testing personnel of the coarse cereal steamed bread is 12.
TABLE 9 example 1 test of blood glucose concentration and IAUC value of the coarse cereal steamed bread
According to the GI calculation formula in the reference,
the calculation results are as follows:
TABLE 10 EXAMPLE 1 coarse cereal steamed bun GI calculation
The data SD value was 9.66. The normal data range should be ICoarse cereal steamed breadThe range of + -2 SD (53.60 + -2 × 9.66), i.e., the range of GI value from 34.28 to 72.92. The 12 data all meet the requirements of the data range, so that the GI value of the coarse cereal steamed bread is ICoarse cereal steamed bread53.60. The final GI value is rounded to 54.
Example 2: the total number of the testing personnel of the coarse cereal steamed bread is 12.
TABLE 11 example 2 measurement of blood glucose concentration and IAUC value of coarse cereal steamed bread
According to the GI calculation formula in the reference,
the calculation results are as follows:
TABLE 12 example 2 GI calculation for coarse cereal steamed bread
The data SD value was 12.22. The normal data range should be ICoarse cereal steamed breadThe range of + -2 SD (47.40 + -2 × 12.22), i.e., the range of GI value 22.96-71.84. All the above 12 data are in accordance withThe data range is required, so the GI value of the coarse cereal steamed bread is ICoarse cereal steamed bread47.40. The final GI value is rounded to 47.
Example 3: the total number of the testing personnel of the coarse cereal steamed bread is 12.
TABLE 13 example 3 testing of blood glucose concentration and IAUC values on cereal steamed bread
According to the GI calculation formula in the reference,
the calculation results are as follows:
TABLE 14 example 3 GI calculation for coarse cereal steamed bread
The data SD value was 16.95. The normal data range should be ICoarse cereal steamed breadThe range of + -2 SD (49.36 + -2 × 16.95), i.e., the range of GI value 15.46-83.26. The above 12 data all meet the data range requirement, so the GI value of the coarse cereal head is ICoarse cereal steamed bread49.36. The final GI value is trimmed to 49.
Example 4: the total number of the testing personnel of the coarse cereal steamed bread is 12.
TABLE 15 example 4 test of blood glucose concentration and IAUC value of the cereal steamed bread
According to the GI calculation formula in the reference,
the calculation results are as follows:
table 16 example 4 coarse cereal steamed bun GI calculation
The data SD value was 15.93. The normal data range should be ICoarse cereal steamed breadThe range of + -2 SD (50.48 + -2 × 15.93), i.e. the range of GI value 18.62-82.34. The 12 data all meet the requirements of the data range, so that the GI value of the coarse cereal steamed bread is ICoarse cereal steamed bread50.48. The final GI value is trimmed to 50.
Example 5: the total number of the testing personnel of the coarse cereal steamed bread is 12.
TABLE 17 example 5 testing of blood glucose concentration and IAUC value of the cereal steamed bread
According to the GI calculation formula in the reference,
the calculation results are as follows:
table 18 example 5 minor cereal steamed bun GI calculation
The data SD value was 15.41. The normal data range should be ICoarse cereal steamed breadThe range of + -2 SD (63.95 + -2 × 15.41), i.e. the range of GI value 33.13-94.77. The 12 data all meet the requirements of the data range, so that the GI value of the coarse cereal steamed bread is ICoarse cereal steamed bread63.95. The final GI value is trimmed to 64.
Through detection, the GI values of the coarse cereal steamed buns of examples 1-4 are all lower than 55, and the coarse cereal steamed buns belong to low GI foods; example 5 coarse cereal steamed bread belongs to the middle GI food.
The invention has been described in an illustrative manner, and it is to be understood that the invention is not limited to the precise form disclosed, and that various insubstantial modifications of the inventive concepts and solutions, or their direct application to other applications without such modifications, are intended to be covered by the scope of the invention. The protection scope of the present invention shall be subject to the protection scope defined by the claims.
Claims (9)
1. A coarse cereal steamed bread with low GI content is characterized in that: comprises the following materials in parts by weight: 2-15 parts of tartary buckwheat powder, 5-20 parts of highland barley powder, 3-18 parts of soybean fiber powder, 7-20 parts of chickpea powder, 2-6 parts of slow-Tang composite prebiotics powder, 60-100 parts of wheat flour and 40-90 parts of purified water.
2. The low-GI coarse cereal steamed bread according to claim 1, which is characterized in that: also comprises 0.5-3 parts of high-activity dry yeast.
3. The low-GI coarse cereal steamed bread according to claim 1, which is characterized in that: the soybean fiber powder is processed by using defatted soybean meal.
4. The low-GI coarse cereal steamed bread according to claim 1, which is characterized in that:
the slow Tang compound prebiotics powder is one or a mixture of more of resistant dextrin, stachyose, isomaltooligosaccharide, inulin, mulberry leaf extract, trehalose, essence and alpha-cyclodextrin.
5. The low-GI coarse cereal steamed bread according to claim 4, wherein:
the preferred slow Tang compound prebiotics powder comprises 60% of isomaltooligosaccharide, 30% of stachyose and 10% of mulberry leaf extract by mass fraction.
6. The low-GI coarse cereal steamed bread according to claim 4, wherein:
the preferable slow Tang compound prebiotics powder comprises 50% of trehalose, 15% of stachyose, 15% of mulberry leaf extract, 10% of essence and 10% of alpha-cyclodextrin by mass.
7. The low-GI coarse cereal steamed bread according to claim 4, wherein:
the preferable slow Tang compound prebiotics powder comprises 50% of isomaltose hypgather, 20% of resistant dextrin, 15% of stachyose and 15% of mulberry leaf extract by mass.
8. The method for preparing the low-GI coarse cereal steamed bread of claim 1, comprising the following steps: the tartary buckwheat flour, the highland barley flour, the soybean fiber powder, the chickpea flour, the slow Tang composite prebiotics powder and the wheat flour are used as raw materials, yeast and water are added according to the weight ratio to be mixed, stirred and kneaded, and then the dough is prepared through the processes of proofing, shaping and steaming.
9. The method for preparing the low GI coarse cereal steamed bread according to claim 8, wherein the method comprises the following steps: the preparation method specifically comprises the following steps:
the method comprises the following steps: the raw material ratio is as follows: selecting corresponding raw materials according to a product formula;
step two: preparing materials: the materials are mixed according to the weight part requirement;
step three: kneading: stirring for 1-10min at the 1 st rotation speed (140rpm) of the stirrer, and stirring for 8-30min at the 2 nd rotation speed (280rpm) of the stirrer;
step four: and (3) proofing: performing primary fermentation for 30-70min at 28-35 deg.C and humidity of 65-90%;
step five: shaping: dividing 70-120 g/dough, and rounding;
step six: and (3) secondary fermentation: placing into a steaming drawer, and performing secondary fermentation for 10-40min at 28-35 deg.C and humidity of 65-90%;
step seven: steaming: placing in a preheated steaming cabinet, and steaming for 20-35min to obtain coarse cereal steamed bread product.
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