CN114532479A - Low-GI (glycemic index) flower gel porridge and preparation method thereof - Google Patents

Low-GI (glycemic index) flower gel porridge and preparation method thereof Download PDF

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CN114532479A
CN114532479A CN202210253553.2A CN202210253553A CN114532479A CN 114532479 A CN114532479 A CN 114532479A CN 202210253553 A CN202210253553 A CN 202210253553A CN 114532479 A CN114532479 A CN 114532479A
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parts
porridge
low
white kidney
quinoa
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何跃建
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Health United States Beginning Yan Xiamen Food Co ltd
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Health United States Beginning Yan Xiamen Food Co ltd
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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
    • 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
    • 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
    • A23L33/20—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
    • 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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    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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Abstract

The invention relates to the technical field of food processing, in particular to low GI (glycemic index) flower gel porridge and a preparation method thereof, wherein the porridge comprises the following raw materials in parts by weight: 0.8-1.5 parts of gum arabic, 3-4 parts of erythritol, 1.2-1.6 parts of resistant dextrin, 12-14 parts of coarse food grain and 80-85 parts of water; preferably, the coarse food grain comprises the following raw materials in parts by weight: 3-5 parts of quinoa, 2.5-3 parts of oat, 2-2.5 parts of white kidney bean and 1.8-2 parts of chickpea; preferably, the GI value of the low GI ficoll porridge ranges from 35 to 39. The components and the proportion of the flower gel porridge provided by the invention are used for reasonably matching foods with different nutrients according to the requirements of human bodies, and the GI value of the flower gel porridge is in the range of 35-39, so that the requirements for balanced nutrition are met, the requirements for low GI are met, and the requirements of the market for low GI foods can be effectively met.

Description

Low-GI (glycemic index) flower gel porridge and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to low-GI (glycemic index) flower gel porridge and a preparation method thereof.
Background
The porridge is popular with many people due to the characteristics of easy digestion, soft and glutinous taste and rich nutrition, and is particularly suitable for people with weak body and weak digestion ability. However, because the grains in the porridge contain a large amount of starch and are generally cooked for a long time, more available carbohydrates are dissolved out, the GI (glycemic index) value of the porridge is higher, the metabolism speed of starch substances in a human body is high, the blood sugar is rapidly increased in a short time and then rapidly decreased, the blood sugar is greatly fluctuated, and the corresponding fluctuation of insulin is caused. The high GI characteristics of common porridge make it unsuitable for diabetics and people who need to control blood sugar.
The GI of food is highly positively correlated with the postprandial blood sugar response, and the food can be divided into three types of high GI, medium GI and low GI according to the rising amplitude of the blood sugar at a certain time after the food is ingested, wherein GI is more than 70 and is high GI food, GI is more than or equal to 55 and is less than or equal to 70 and is medium GI food, and GII is less than 55 and is low GI food. After entering the intestinal tract, the high GI food has the advantages of quick starch hydrolysis, quick digestion, quick absorption and higher postprandial blood sugar response, and is easy to cause chronic diseases such as obesity, hyperglycemia and the like after being eaten for a long time. And because the digestion of starch is slow, glucose is slowly released, the postprandial blood sugar response is low, insulin required by in vivo metabolism is correspondingly low, so that the severe fluctuation of the blood sugar of a human body after eating is avoided, the obvious effect of preventing the blood sugar from fluctuating is achieved, and the control of the blood sugar of the human body in a reasonable range is facilitated.
However, at present, few meal replacement low-GI foods are sold in the market, and the raw materials purchased by the user for stewing cannot guarantee the food proportion and the nutrition balance, and easily exceed the GI value. Therefore, developing a kind of jelly porridge that can be commercially produced, reasonably match the food ratio, and meet the requirements of balanced nutrition and low GI is a technical problem that needs to be solved by those skilled in the art.
Disclosure of Invention
The invention aims to provide low GI (glycemic index) flower gel porridge, which meets the requirements of balanced nutrition and low GI (glycemic index), and can effectively meet the requirement of the market on low GI (glycemic index) foods;
the second purpose of the invention is to provide a preparation method of the low GI flower gel porridge, which is simple and convenient.
The invention provides low GI (glycemic index) flower gel porridge which comprises the following raw materials in parts by weight: 0.8-1.5 parts of gum arabic, 3-4 parts of erythritol, 1.2-1.6 parts of resistant dextrin, 12-14 parts of coarse grain and 80-85 parts of water;
preferably, the coarse food grain comprises the following raw materials in parts by weight: 3-5 parts of quinoa, 2.5-3 parts of oat, 2-2.5 parts of white kidney bean and 1.8-2 parts of chickpea;
preferably, the GI value of the low GI ficoll porridge ranges from 35 to 39.
Preferably, the technical scheme is that the sericin is subjected to soaking, fishy smell removing, cleaning and shearing pretreatment in sequence before use;
preferably, the bubble expansion rate of the flower gel is 3-4 times.
Research shows that the soaking rate of the gum is controlled to be 2-3 times, so that effective components in the gum can be effectively leached, and the perfect form and better taste of the gum can be ensured.
The invention also discloses a preparation method of the low GI flower gel porridge, which comprises the following steps:
s1, premixing quinoa, oat, white kidney bean and chickpea to obtain premixed coarse food grains;
s2, blending erythritol and resistant dextrin to obtain a blended liquid;
s3, sequentially weighing the sericin, the premixed coarse food grains and the blending liquid according to the mixture ratio, and filling to obtain the low GI (glycemic index) sericin porridge.
Preferably, in step S1, the white kidney beans and the chickpeas are crushed before being premixed;
preferably, the particle size of the crushed white kidney beans and chickpeas is 4-8 mm.
Preferably, in the present technical solution, step S2 specifically includes: and blending erythritol and resistant dextrin by using water to obtain a blended liquid.
Preferably, in step S3, in the filling process, the temperature of the feed liquid should be higher than 60 ℃, and the filling is sealed after the filling is completed.
Preferably, the technical scheme further comprises sterilization, wherein during the sterilization, the sterilization temperature is controlled to be 119-121 ℃, and the time is 20-30 min.
In this embodiment, the container used for filling is preferably made of metal.
Preferably, in the technical scheme, a horizontal static sterilization pot is used for sterilization.
The preparation method of the low GI flower gel porridge specifically comprises the following steps:
1. pre-treating the sericin (soaking to remove fishy smell, cleaning and shearing): soaking in purified water, removing fishy smell by deodorization process, cleaning, and cutting into small sections according to requirement to obtain a gum sample with foaming rate of 3-4 times;
2. selecting quinoa, oat, white kidney bean, chickpea and other raw materials, and removing impurities;
3. crushing large-particle raw materials such as white kidney beans, chickpeas and the like to obtain particle raw materials with uniform size and diameter of 4-8 mm;
4. uniformly premixing 3-5 parts of quinoa, 2.5-3 parts of oat, 2-2.5 parts of white kidney bean and 1.8-2 parts of chickpea by using the raw materials of quinoa, oat and crushed white kidney bean, chickpea and the like according to the proportion to obtain premixed coarse grain raw materials;
5. 3-4 parts of erythritol and 1.2-1.6 parts of resistant dextrin are blended by 80-85 parts of purified water to obtain a blended solution;
6. weighing: weighing 0.8-1.5 parts of gum and 12-14 parts of premixed coarse grain raw materials by using an electronic balance with the accuracy of 0.01g in a cleaned metal bowl;
7. filling and sealing: injecting the prepared blending liquid into a metal bowl with weighed raw materials until the net content is 250 g, wherein the temperature of the liquid is higher than 60 ℃, and then sealing;
8. sterilization and cooling: placing the sealed product into a horizontal static sterilization pot, sterilizing at the temperature of 119-;
9. packaging and warehousing: and packaging the product to obtain a finished product, and merging the finished product into a warehouse for sale.
Compared with the prior art, the low GI flower gel porridge provided by the invention has the following technical effects:
the invention relates to a pollen gel porridge prepared by using pollen as a main component, which has the functions of enriching and activating blood, nourishing blood and stopping bleeding, nourishing liver and tonifying kidney, regulating endocrine dyscrasia, and reducing high cholesterol, hyperlipidemia and hyperglycemia on the porridge, and in addition, quinoa, oat, white kidney bean and chickpea are selected as the main components of coarse food grains, wherein the quinoa is a whole-grain total-nutrition complete protein alkaline food, contains rich amino acids, mineral substances and a plurality of vitamins required by normal metabolism of a human body, does not contain cholesterol and gluten, and has lower levels of sugar content, fat content and heat; the oat is rich in dietary fiber, can promote gastrointestinal motility, is beneficial to defecation, has low calorie and low glycemic index, has the effects of reducing cholesterol and stabilizing blood sugar, and in addition, the oat contains high-viscosity soluble fiber, can delay gastric emptying, increase satiety and control appetite; the white kidney bean has the effects of warming middle-jiao and lower-jiao, benefiting intestines and stomach, stopping hiccup, tonifying kidney and replenishing primordial qi, tranquilizing and the like, has certain curative effect on treating deficiency-cold hiccup, stomach cold vomiting, traumatic injury, asthma cough, lumbago, neuralgia and the like, is a high-potassium low-sodium food, and is suitable for patients with heart disease, arteriosclerosis, hyperlipidemia and salt intolerance; the chickpea is rich in folic acid, potassium, magnesium, phosphorus, zinc, copper and vitamin B1, and also contains a certain amount of nicotinic acid, vitamin B6, pantothenic acid, calcium and fiber, which have obvious effects on enriching blood, supplementing calcium and the like, and can increase the activity of insulin and the number of insulin receptors in vivo, thereby achieving the purposes of controlling blood sugar and improving the symptoms of diabetes. The coarse grain component consisting of the quinoa, the oat, the white kidney bean and the chickpea not only meets the requirement on balanced nutrition, but also meets the requirement on low GI. In the low GI flower gel porridge, in order to further endow porridge with good taste, resistant dextrin and erythritol are added, wherein the resistant dextrin is used as a low molecular weight water-soluble dietary fiber, can obviously reduce the risk of blood cholesterol and atherosclerosis, can reduce the concentration of serum cholesterol and neutral fat and the fat content in vivo after being continuously ingested, and can adsorb bile acid, fat and the like to reduce the absorption rate of the low GI flower gel porridge, thereby reducing blood fat and improving the lipid metabolism of patients with various types of hyperlipidemia; and the erythritol does not participate in sugar metabolism in vivo, so that the edible safety of the diabetic patients is ensured on the basis of endowing the porridge with delicious taste. The components and the proportion of the flower gel porridge provided by the invention are used for reasonably matching foods with different nutrients according to the requirements of human bodies, the GI value range of the flower gel porridge is 35-39, the requirements of balanced nutrition and low GI are met, and the requirements of the market on low GI foods can be effectively met.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
FIG. 1 is a flow chart of the production process of the present invention;
FIG. 2 is a graph showing the change in glucose content in blood after consumption;
FIG. 3 is a graph showing the change in blood glucose level in blood after consumption.
Detailed Description
It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present application. As used herein, the singular forms also include the plural forms unless the context clearly dictates otherwise, and further, it is understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of the stated features, steps, operations, devices, components, and/or combinations thereof.
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Pretreating the sericin: soaking the sericin in purified water, removing fishy smell by a deodorization process, cleaning, and shearing into small sericin sections according to requirements to obtain a sericin sample, wherein the soaking multiplying power is 3-4 times for later use.
Example 1
Raw materials: 1.0 part of lac, 3.5 parts of erythritol, 1.5 parts of resistant dextrin, 4 parts of quinoa, 2.5 parts of oat, 2 parts of white kidney bean, 1.8 parts of chickpea and 85 parts of water.
S11, selecting quinoa, oats, white kidney beans and chickpeas, and removing impurities, wherein the white kidney beans and the chickpeas are crushed to have the particle size of 4-8mm, and the quinoa, the oats, the crushed white kidney beans and the chickpeas are premixed to obtain premixed coarse grains;
s12, blending erythritol and resistant dextrin by using purified water to obtain a blended liquid;
s13, sequentially weighing the gum, the premixed coarse food grains and the blending liquid in a cleaned metal bowl according to the mixture ratio by using an electronic balance with the precision of 0.01g, and filling, wherein the temperature of the feed liquid is higher than 60 ℃, and sealing after filling to obtain the low GI (gastrointestinal tract) gum porridge;
s14, placing the sealed product into a horizontal static sterilization pot, controlling the sterilization temperature to be 120 ℃, keeping the temperature for 25min, and then cooling to the normal temperature; and finally, packaging the product to obtain a finished product, and merging the finished product into a warehouse for sale.
Example 2
Raw materials: 0.8 part of lac, 3 parts of erythritol, 1.6 parts of resistant dextrin, 5 parts of quinoa, 3 parts of oat, 2.5 parts of white kidney bean, 2 parts of chickpea and 80 parts of water.
S21, selecting quinoa, oats, white kidney beans and chickpeas, and removing impurities, wherein the white kidney beans and the chickpeas are crushed to have the particle size of 4-8mm, and the quinoa, the oats, the crushed white kidney beans and the chickpeas are premixed to obtain premixed coarse grains;
s22, blending erythritol and resistant dextrin by using purified water to obtain a blended liquid;
s23, sequentially weighing the sericin, the premixed coarse food grains and the blending liquid in a cleaned metal bowl according to the proportion by using an electronic balance with the precision of 0.01g, and filling, wherein the temperature of the liquid is higher than 60 ℃, and sealing after filling to obtain the low GI (glycemic index) sericin porridge;
s24, placing the sealed product into a horizontal static sterilization pot, controlling the sterilization temperature to be 119 ℃, keeping the temperature for 30min, and then cooling to the normal temperature; and finally, packaging the product to obtain a finished product, and merging the finished product into a warehouse for sale.
Example 3
Raw materials: 1.2 parts of lacca, 3.5 parts of erythritol, 1.6 parts of resistant dextrin, 5 parts of quinoa, 2.5 parts of oat, 2.5 parts of white kidney bean, 2 parts of chickpea and 85 parts of water.
S31, selecting quinoa, oat, white kidney beans and chickpeas, and removing impurities, wherein the white kidney beans and the chickpeas are crushed to have particle sizes of 4-8mm, and premixing the quinoa, the oat, the crushed white kidney beans and the crushed chickpeas to obtain premixed coarse grains;
s32, blending erythritol and resistant dextrin by using purified water to obtain a blended liquid;
s33, sequentially weighing the gum, the premixed coarse food grains and the blending liquid in a cleaned metal bowl according to the mixture ratio by using an electronic balance with the precision of 0.01g, and filling, wherein the temperature of the feed liquid is higher than 60 ℃, and sealing after filling to obtain the low GI (gastrointestinal tract) gum porridge;
s34, placing the sealed product into a horizontal static sterilization pot, controlling the sterilization temperature to be 121 ℃, keeping the temperature for 20min, and then cooling to the normal temperature; and finally, packaging the product to obtain a finished product, and merging the finished product into a warehouse for sale.
Example 4
Raw materials: 1.5 parts of flower gum, 4 parts of erythritol, 1.6 parts of resistant dextrin, 5 parts of quinoa, 3 parts of oat, 2.5 parts of white kidney bean, 2 parts of chickpea and 85 parts of water.
S41, selecting quinoa, oats, white kidney beans and chickpeas, and removing impurities, wherein the white kidney beans and the chickpeas are crushed to have the particle size of 4-8mm, and the quinoa, the oats, the crushed white kidney beans and the chickpeas are premixed to obtain premixed coarse grains;
s42, blending erythritol and resistant dextrin by using purified water to obtain a blended liquid;
s43, sequentially weighing the gum, the premixed coarse food grains and the blending liquid in a cleaned metal bowl according to the mixture ratio by using an electronic balance with the precision of 0.01g, and filling, wherein the temperature of the feed liquid is higher than 60 ℃, and sealing after filling to obtain the low GI (gastrointestinal tract) gum porridge;
s44, placing the sealed product into a horizontal static sterilization pot, controlling the sterilization temperature to be 120 ℃, keeping the temperature for 25min, and then cooling to the normal temperature; and finally, packaging the product to obtain a finished product, and merging the finished product into a warehouse for sale.
Example 5
Raw materials: 1.0 part of lac, 3.5 parts of erythritol, 1.6 parts of resistant dextrin, 5 parts of quinoa, 3 parts of oat, 2 parts of white kidney bean, 1.8 parts of chickpea and 83 parts of water.
S51, selecting quinoa, oats, white kidney beans and chickpeas, and removing impurities, wherein the white kidney beans and the chickpeas are crushed to have the particle size of 4-8mm, and the quinoa, the oats, the crushed white kidney beans and the chickpeas are premixed to obtain premixed coarse grains;
s52, blending erythritol and resistant dextrin by using purified water to obtain a blending liquid;
s53, sequentially weighing the gum, the premixed coarse food grains and the blending liquid in a cleaned metal bowl according to the mixture ratio by using an electronic balance with the precision of 0.01g, and filling, wherein the temperature of the feed liquid is higher than 60 ℃, and sealing after filling to obtain the low GI (gastrointestinal tract) gum porridge;
s54, placing the sealed product into a horizontal static sterilization pot, controlling the sterilization temperature to be 120 ℃, keeping the temperature for 25min, and then cooling to the normal temperature; and finally, packaging the product to obtain a finished product, and merging the finished product into a warehouse for sale.
Example 6
Raw materials: 1.4 parts of lacca, 3.5 parts of erythritol, 1.4 parts of resistant dextrin, 3.5 parts of quinoa, 2.8 parts of oat, 2 parts of white kidney bean, 2 parts of chickpea and 83 parts of water.
S61, selecting quinoa, oats, white kidney beans and chickpeas, and removing impurities, wherein the white kidney beans and the chickpeas are crushed to have the particle size of 4-8mm, and the quinoa, the oats, the crushed white kidney beans and the chickpeas are premixed to obtain premixed coarse grains;
s62, blending erythritol and resistant dextrin by using purified water to obtain a blended liquid;
s63, sequentially weighing the gum, the premixed coarse food grains and the blending liquid in a cleaned metal bowl according to the mixture ratio by using an electronic balance with the precision of 0.01g, and filling, wherein the temperature of the feed liquid is higher than 60 ℃, and sealing after filling to obtain the low GI (gastrointestinal tract) gum porridge;
s64, placing the sealed product into a horizontal static sterilization pot, controlling the sterilization temperature to be 120 ℃, keeping the temperature for 25min, and then cooling to the normal temperature; and finally, packaging the product to obtain a finished product, and merging the finished product into a warehouse for sale.
Example 7
Raw materials: 1.4 parts of gum arabic, 4 parts of erythritol, 1.6 parts of resistant dextrin, 4.5 parts of quinoa, 2.5 parts of oat, 2 parts of white kidney bean, 2 parts of chickpea and 85 parts of water.
S71, selecting quinoa, oats, white kidney beans and chickpeas, and removing impurities, wherein the white kidney beans and the chickpeas are crushed to have the particle size of 4-8mm, and the quinoa, the oats, the crushed white kidney beans and the chickpeas are premixed to obtain premixed coarse grains;
s72, blending erythritol and resistant dextrin by using purified water to obtain a blended liquid;
s73, sequentially weighing the gum, the premixed coarse food grains and the blending liquid in a cleaned metal bowl according to the mixture ratio by using an electronic balance with the precision of 0.01g, and filling, wherein the temperature of the feed liquid is higher than 60 ℃, and sealing after filling to obtain the low GI (gastrointestinal tract) gum porridge;
s74, placing the sealed product into a horizontal static sterilization pot, controlling the sterilization temperature to be 120 ℃, keeping the temperature for 30min, and then cooling to the normal temperature; and finally, packaging the product to obtain a finished product, and merging the finished product into a warehouse for sale.
Example 8
Raw materials: 0.9 part of lac, 3.5 parts of erythritol, 1.2 parts of resistant dextrin, 4.5 parts of quinoa, 2.8 parts of oat, 2.4 parts of white kidney bean, 1.9 parts of chickpea and 85 parts of water.
S81, selecting quinoa, oats, white kidney beans and chickpeas, and removing impurities, wherein the white kidney beans and the chickpeas are crushed to have the particle size of 4-8mm, and the quinoa, the oats, the crushed white kidney beans and the chickpeas are premixed to obtain premixed coarse grains;
s82, blending erythritol and resistant dextrin by using purified water to obtain a blended liquid;
s83, sequentially weighing the gum, the premixed coarse food grains and the blending liquid in a cleaned metal bowl according to the mixture ratio by using an electronic balance with the precision of 0.01g, and filling, wherein the temperature of the feed liquid is higher than 60 ℃, and sealing after filling to obtain the low GI (gastrointestinal tract) gum porridge;
s84, placing the sealed product into a horizontal static sterilization pot, controlling the sterilization temperature to be 120 ℃, keeping the temperature for 20min, and then cooling to the normal temperature; and finally, packaging the product to obtain a finished product, and merging the finished product into a warehouse for sale.
Example 9
Raw materials: 0.8 part of lac, 3 parts of erythritol, 1.6 parts of resistant dextrin, 5 parts of quinoa, 3 parts of oat, 2.5 parts of white kidney bean, 2 parts of chickpea and 85 parts of water.
S91, selecting quinoa, oats, white kidney beans and chickpeas, and removing impurities, wherein the white kidney beans and the chickpeas are crushed to have the particle size of 4-8mm, and the quinoa, the oats, the crushed white kidney beans and the chickpeas are premixed to obtain premixed coarse grains;
s92, blending erythritol and resistant dextrin by using purified water to obtain a blended liquid;
s93, sequentially weighing the gum, the premixed coarse food grains and the blending liquid in a cleaned metal bowl according to the mixture ratio by using an electronic balance with the precision of 0.01g, and filling, wherein the temperature of the feed liquid is higher than 60 ℃, and sealing after filling to obtain the low GI (gastrointestinal tract) gum porridge;
s94, placing the sealed product into a horizontal static sterilization pot, controlling the sterilization temperature to be 120 ℃, keeping the temperature for 30min, and then cooling to the normal temperature; and finally, packaging the product to obtain a finished product, and merging the finished product into a warehouse for sale.
Example 10
Raw materials: 1.3 parts of lacca, 3.6 parts of erythritol, 1.3 parts of resistant dextrin, 4 parts of quinoa, 2.6 parts of oat, 2.4 parts of white kidney bean, 1.9 parts of chickpea and 84 parts of water.
S101, selecting quinoa, oats, white kidney beans and chickpeas, and removing impurities, wherein the white kidney beans and the chickpeas are crushed to have the particle size of 4-8mm, and the quinoa, the oats, the crushed white kidney beans and the chickpeas are premixed to obtain premixed coarse grains;
s102, blending erythritol and resistant dextrin by using purified water to obtain a blending liquid;
s103, using an electronic balance with the precision of 0.01g, sequentially weighing the gum, the premixed coarse food grains and the blending liquid in a cleaned metal bowl according to the mixture ratio, and filling, wherein the temperature of the feed liquid is higher than 60 ℃, and sealing after filling to obtain the low GI (gastrointestinal tract) gum porridge;
s104, placing the sealed product into a horizontal static sterilization pot, controlling the sterilization temperature to be 120 ℃, keeping the temperature for 20min, and then cooling to the normal temperature; and finally, packaging the product to obtain a finished product, and merging the finished product into a warehouse for sale.
In the sensory evaluation test, 5 male tasters and 5 female tasters with the ages of 18-60 are selected, and each taster can score the product according to the preference degree from low to high by 1-5 points, and the corresponding sensory evaluation result is shown in table 1.
TABLE 1 sensory evaluation results
Figure BDA0003547917290000111
Figure BDA0003547917290000121
As can be seen from the results in Table 1, the low GI ficoll porridge prepared by the method of the invention in example 1 is generally evaluated by 10 identifiers, i.e. the low GI ficoll porridge prepared by the method has good taste and no peculiar smell。
Meanwhile, the invention also detects the physicochemical indexes of the low GI flower gel gruel prepared in examples 1-10, and the detection results are shown in Table 2.
TABLE 2 results of physical and chemical tests
Figure BDA0003547917290000122
As can be seen from the data in Table 2, the low GI flower gel porridge prepared in examples 1-10 of the present invention has high soluble solid content and good taste.
TABLE 3 GI values of raw materials and finished products
Figure BDA0003547917290000123
Figure BDA0003547917290000131
To further verify the GI value range of the low GI flower gel gruel prepared in examples 1-10 of the present invention, the GI values of the raw materials and the finished product were measured. As can be seen from table 3, the low GI ficus-indica porridge prepared according to the components and proportions of the present invention was less than 55, further demonstrating that it is a low GI food.
In addition, fig. 2-3 are respectively the change curves of the glucose content and the blood sugar content in the blood after eating, and as can be seen from fig. 2-3, after eating the low-GI ficoll porridge prepared by the invention, the content and the change of the glucose and the blood sugar in the blood are lower than those of the glucose, namely, the ficoll porridge can effectively avoid the severe fluctuation of the blood sugar of a human body after eating, has obvious effect on preventing the blood sugar from being suddenly high and suddenly low, and is beneficial to controlling the blood sugar of the human body within a reasonable range.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.

Claims (9)

1. The low-GI (glycemic index) ficus carica porridge is characterized by comprising the following raw materials in parts by weight: 0.8-1.5 parts of gum arabic, 3-4 parts of erythritol, 1.2-1.6 parts of resistant dextrin, 12-14 parts of coarse food grain and 80-85 parts of water;
preferably, the coarse food grain comprises the following raw materials in parts by weight: 3-5 parts of quinoa, 2.5-3 parts of oat, 2-2.5 parts of white kidney bean and 1.8-2 parts of chickpea;
preferably, the GI value of the low GI ficoll porridge ranges from 35 to 39.
2. The low GI pectin porridge according to claim 1, wherein the pectin is subjected to a pre-treatment of soaking, deodorization, washing and shearing in sequence before use;
preferably, the bubble expansion rate of the flower gel is 3-4 times.
3. The method of preparing a low GI ficoll porridge according to any one of claims 1 to 2, comprising the steps of:
s1, premixing quinoa, oat, white kidney bean and chickpea to obtain premixed coarse food grains;
s2, blending erythritol and resistant dextrin to obtain a blended liquid;
s3, sequentially weighing the sericin, the premixed coarse food grains and the blending liquid according to the mixture ratio, and filling to obtain the low GI (glycemic index) sericin porridge;
wherein, the step S2 and the step S3 have no sequential limitation.
4. The method of claim 3, wherein the white kidney beans and the chickpeas are crushed before being premixed in step S1;
preferably, the particle size of the crushed white kidney beans and chickpeas is 4-8 mm.
5. The method according to claim 3, wherein step S2 specifically includes: and blending erythritol and resistant dextrin by using water to obtain a blended liquid.
6. The method according to claim 3, wherein in step S3, the temperature of the feed liquid is higher than 60 ℃ during filling, and sealing is performed after filling.
7. The method as claimed in claim 3, wherein the step S3 further comprises sterilization, wherein the sterilization temperature is controlled at 121 ℃ for 20-30 min.
8. The method according to claim 6, wherein the container used for filling is made of metal.
9. The method according to claim 7, wherein a horizontal static sterilizer is used for the sterilization.
CN202210253553.2A 2022-03-15 2022-03-15 Low-GI (glycemic index) flower gel porridge and preparation method thereof Pending CN114532479A (en)

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Application publication date: 20220527