CN115299564A - Low-GI puffed cereal food suitable for diabetics and production process - Google Patents

Low-GI puffed cereal food suitable for diabetics and production process Download PDF

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Publication number
CN115299564A
CN115299564A CN202210971232.6A CN202210971232A CN115299564A CN 115299564 A CN115299564 A CN 115299564A CN 202210971232 A CN202210971232 A CN 202210971232A CN 115299564 A CN115299564 A CN 115299564A
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starch
mixture
cannula
cylinder
water
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CN115299564B (en
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徐春涛
刘敏
雷新辉
王崇
封子涛
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Jiangsu Howbetter Special Food Co ltd
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Jiangsu Howbetter Special 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
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • 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
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • 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
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • 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
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
    • 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)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Agronomy & Crop Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Grain Derivatives (AREA)

Abstract

The invention discloses a low GI puffed cereal food suitable for diabetics and a production process thereof, wherein the low GI puffed cereal food comprises 40-70 parts of cereal powder, 10-30 parts of corn starch, 10-20 parts of protein powder, 5-20 parts of dietary fiber, 0.5-2 parts of mulberry leaf extract and 0.3-3 parts of calcium carbonate by weight; the material is puffed to obtain the finished product. The puffed grain has obvious satiety after eating, and the blood sugar can be kept stable.

Description

Low-GI puffed cereal food suitable for diabetics and production process
Technical Field
The invention relates to an expanded cereal food for diabetics, in particular to a cereal expanded food with higher protein content.
Background
The GI value of common staple foods (such as grain potatoes) is high, and the blood sugar fluctuation is very large. Glycemic Index (GI), which is an index of the degree of elevation of blood glucose in a human body in response to food. Different foods have different blood sugar indexes after eating under the condition of the same carbohydrate content. The food with low GI is suitable for diabetics, and has less blood sugar fluctuation while having satiety.
The tests show that the GI value of the commercial cereal puffed food is higher, and in order to balance the blood sugar and have better satiety, the cereal puffed food needs to be further improved.
Disclosure of Invention
The embodiment of the application solves the problems that in the prior art, the puffed cereal food is inconvenient for diabetics to eat, and the GI value of blood sugar is too high after the puffed cereal food is used, and realizes the effect of keeping the GI value of blood sugar stable after the puffed cereal is eaten.
The embodiment of the application provides a low-GI puffed cereal food suitable for diabetics, which comprises 40-70 parts by weight of cereal powder, 10-30 parts by weight of corn starch, 10-20 parts by weight of protein powder, 5-20 parts by weight of dietary fiber, 0.5-2 parts by weight of mulberry leaf extract and 0.3-3 parts by weight of calcium carbonate;
the material is puffed to obtain the finished product.
Further, the cereal powder is one or more of whole oat powder, tartary buckwheat powder and highland barley powder.
Furthermore, the protein powder is one or more of soybean protein isolate powder, pea powder, chickpea powder and navy bean powder.
Further, the dietary fiber is one or more of oat bran, soybean fiber, beta-glucan, polydextrose, fructo-oligosaccharide and inulin.
A production process for preparing a low-GI puffed cereal food suitable for diabetics,
the method comprises the following steps: the materials are weighed and then premixed, and the water content of the materials is controlled to be 8-15%;
step two: forming the water-containing material after puffing;
step three: drying the formed particles with hot air at 70-160 deg.C for 20-120min, and controlling water content to be less than or equal to 6%.
Further, the puffing equipment in the second step is a screw extruder, the feeding speed is 50-150kg/h, the water supplement is 0-20L/h, and the extrusion temperature is 100-150 ℃.
Further, the puffing equipment in the second step is a microwave puffing machine.
Further, the material premixing process in the step one is as follows;
(1) firstly, mixing all corn starch with water, wherein the weight ratio of the corn starch to the water is 2;
(2) inserting a hard insert cylinder into the starch mixture, inserting the insert cylinder to the bottom of the material box, and separating the starch mixture in the insert cylinder from other starch mixtures;
(3) inserting a hard cannula into the starch mixture from the top end of the insertion tube, pouring the protein mixture except the corn starch into the cannula, and drawing out the cannula to ensure that the protein mixture is completely retained in the starch mixture;
(4) and (3) performing negative pressure suction on the top end of the plug cylinder, stopping the starch mixture wrapped by the protein mixture in the plug cylinder, pulling out the plug cylinder from the material box, applying positive pressure to the top end of the plug cylinder, and discharging the material onto the tray to form material particles to be puffed.
Further, the material also comprises 0.5-1 part of citric acid and 0.3-0.6 part of sodium bicarbonate, and the water except the water added into the corn starch is introduced into the dry protein mixture through the cannula after the dry protein mixture enters the starch mixture through the cannula, so that the sodium bicarbonate is decomposed to generate micro-bubbles, and a large number of micro-bubbles are formed in the starch mixture.
Furthermore, the equipment used in the production process comprises a microwave bulking machine, a conveying belt, a tray and a mixing device;
the mixing device comprises a base, a sliding frame, a material box, a material taking assembly, an auxiliary material assembly and a moving device;
the base is used as a positioning foundation;
the sliding frame is fixed on the base and is provided with a vertically arranged sliding rail; the lifting device can be a chain, an electric telescopic rod, a cylinder, an oil cylinder and the like;
the material box is used for mixing corn starch and water to prepare non-Newtonian fluid;
the material taking assembly comprises an inserting cylinder, a fixing frame, a negative pressure pipe and a pressure source;
a plurality of inserting cylinders are vertically fixed on a fixing frame, and the fixing frame can move up and down along a sliding rail on the sliding frame through a lifting device;
the negative pressure pipe is communicated with the inserting cylinder in a sealing way and is communicated with a pressure source, and the pressure source can apply positive pressure and negative pressure to the inside of the inserting cylinder;
the auxiliary material component comprises an auxiliary material box and an insertion pipe;
the auxiliary material box is used for spreading the protein mixture;
the insertion tubes are vertically fixed on the bottom surface of the auxiliary material box, the insertion tubes are communicated with the space in the auxiliary material box, and the insertion tubes and the insertion cylinders are in one-to-one correspondence, so that the insertion tubes and the corresponding insertion cylinders are coaxial; after the cannula is inserted into the starch mixture, the height of the protein mixture in the cannula is smaller than that of the starch mixture;
the bottom end of the insertion tube is hinged with an end cover, so that the starch mixture cannot enter the insertion tube when the insertion tube is inserted into the starch mixture, and the starch mixture is lifted along the insertion tube; the end cover is made of metal and can move downwards to be separated from the bottom pipe orifice of the insertion pipe under the action of gravity;
the mobile device is fixed on the sliding frame and used for driving the auxiliary material box to move up and down.
Furthermore, the auxiliary material component also comprises a hopper and a material tray;
the top opening of the hopper is square, the bottom opening of the hopper is communicated with the insertion pipes, and the hopper corresponds to the insertion pipes one by one; the top edges of the top openings of the adjacent hoppers are overlapped, and all the top openings form a finished rectangle;
the material tray comprises a positioning shaft and a movable plate; the two axial ends of the positioning shaft are fixed on the side wall of the auxiliary material box, and the positioning shaft is provided with a plurality of rollers, and the number of the rollers is the same as the row number of the hoppers; the axis of the positioning shaft is positioned right above one side edge of a rectangle formed by a row of corresponding top openings, one side edge of each movable plate is rotatably connected with one positioning shaft, the other side edge of each movable plate is magnetically attracted on an adjacent positioning shaft, each positioning shaft is provided with an electromagnet, and the electromagnets are electrified to adsorb the spare side edges of the adjacent movable plates; all the movable plates are magnetically attracted on the positioning shaft to form a plain surface of the protein material; when the electromagnet on the positioning shaft is powered off, the movable plate rotates under the action of gravity, so that the tiled materials fall into the corresponding hopper.
One or more technical solutions provided in the embodiments of the present application have at least the following technical effects or advantages: by adding soluble and insoluble dietary fiber and protein powder and puffed cereal particles, the GI is not high after eating, and the puffed cereal particles have satiety and can stabilize blood sugar.
Drawings
FIG. 1 is a tunnel type microwave puffing machine;
FIG. 2 is a schematic structural diagram of a mixing device;
FIG. 3 is a schematic structural view of the mixing device after the barrel is moved upwards;
FIG. 4 is a schematic structural view of the accessory module;
FIG. 5 is a schematic structural view of the auxiliary material assembly working in cooperation with the tray;
FIG. 6 is a schematic view showing the state of the tip cap rotating and moving downward during the standing after the cannula is inserted into the starch mixture;
FIG. 7 is a schematic view of the slow withdrawal of the cannula;
FIG. 8 is a schematic view of the cannula fully withdrawn;
FIG. 9 is a schematic view showing the state of the material when citric acid and sodium bicarbonate are contained in the material;
FIG. 10 is a schematic view of the cartridge discharging the contained material.
In the figure, a microwave puffing machine 100, a conveying belt 200 and a tray 300;
the mixing device 400, the base 410, the sliding frame 420, the material box 430, the material taking assembly 440, the inserting cylinder 441, the fixed frame 442, the negative pressure pipe 443 and the pressure source 444; auxiliary material assembly 450, auxiliary material box 451, insertion tube 452, end cover 4521, hopper 453, charging tray 454, positioning shaft 4541, movable plate 4542 and moving device 460.
Detailed Description
To facilitate an understanding of the invention, the invention will now be described more fully with reference to the accompanying drawings. Preferred embodiments of the present invention are shown in the drawings. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
It will be understood that when an element is referred to as being "secured to" another element, it can be directly on the other element or intervening elements may also be present. When an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements may also be present. The terms "vertical," "horizontal," "left," "right," and the like as used herein are for illustrative purposes only and do not represent the only embodiments.
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 invention belongs. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
Example one
By adding dietary fiber and protein powder and puffing grain particles, the GI is not high after eating, and the specific mixture ratio is as follows: the feed comprises 40-70 parts of grain powder, 10-30 parts of corn starch, 10-20 parts of protein powder, 5-20 parts of dietary fiber, 0.5-2 parts of mulberry leaf extract and 0.3-3 parts of calcium carbonate by weight;
the material is puffed to obtain the finished product.
The cereal powder is one or more of whole oat powder, tartary buckwheat powder and highland barley powder.
The protein powder is one or more of soybean protein isolate powder, pea powder, chickpea powder and navy bean powder;
the dietary fiber is one or more of oat bran, soybean fiber, beta-glucan, polydextrose, fructo-oligosaccharide and inulin.
12 healthy adults were selected for testing, volunteers 25-31 years of age, mean age 27 ± 1.5 years of age, mean Body Mass Index (BMI): 23.1. + -. 0.5kg/m2. The tested personnel are light-physical labor personnel without the history of diabetes and other metabolic diseases.
Blood glucose was measured by the fingertip tubule method, and subjects were 20: fasting was performed after 00 until 8 days after the next day, and fasting blood glucose was measured by the fingertip capillary method. Two groups were used, one group containing sugar water containing 50g of glucose and the other group fed the aforementioned cereal puffed particles at about 130g (equivalent 50g of carbohydrate), and fingertip capillary blood glucose levels were measured at 15, 30, 45, 60, 75, 90, 120min after feeding, respectively. According to the calculation formula of the standard GI index, the GI value of the puffed grain particles in the first example is 48.9, which is not higher than 55 which is required by the standard.
Example two
The preparation process of the expanded particles comprises the following steps:
a production process of a low GI puffed cereal food suitable for diabetics,
the method comprises the following steps: the materials are weighed and then premixed, and the water content of the materials is controlled to be 8-15%;
step two: forming the water-containing material after puffing;
step three: drying the formed particles with hot air at 70-160 deg.C for 20-120min, and controlling water content to be less than or equal to 6%.
And in the second step, the puffing equipment is a screw rod puffing machine, the feeding speed is 50-150kg/h, the water supplement is 0-20L/h, and the extrusion temperature is 100-150 ℃.
EXAMPLE III
In the actual preparation process, the prepared puffed particles are found to have low puffing rate, relatively hard mouthfeel and no crisp feeling of common puffed particles. Therefore, the preparation process is further improved, so that the granules have obvious crispy mouthfeel. And in the second step, a microwave bulking machine is used as bulking equipment. As shown in fig. 1-10.
The material premixing process in the step one is as follows;
(1) firstly, mixing all corn starch with water, wherein the weight ratio of the corn starch to the water is 2; the moisture content of the material is 8-15%, enough water in the corn starch can be ensured to be prepared into non-Newtonian fluid, and the rest water is added into the rest material;
(2) inserting the hard insert cylinder 441 into the starch mixture, inserting the insert cylinder 441 into the bottom of the material box 430, and separating the starch mixture in the insert cylinder 441 from other starch mixtures; the non-Newtonian fluid made of starch has very low plasticity at a specific insertion rate, so that the starch can be prevented from being mixed and moving under pressure, and the amount of the starch in the insertion cylinder is accurate enough. Moreover, the non-Newtonian fluid has flat surface in standing, which is very beneficial to quantitatively obtaining a starch mixture by the insertion cylinder, and the error between the starch amounts obtained by the insertion operation at different positions is very small and is within an allowable range
(3) Inserting a hard cannula 452 into the starch mixture from the top end of the insertion cylinder 441, pouring the protein mixture except the corn starch into the cannula 452, and then drawing out the cannula to ensure that the protein mixture is completely retained in the starch mixture;
(4) and (3) performing negative pressure suction on the top end of the inserting cylinder 441, stopping the starch mixture wrapped by the protein mixture in the inserting cylinder 441, pulling the inserting cylinder 441 out of the material box 430, applying positive pressure to the top end of the inserting cylinder 441, and discharging the material onto the tray 300 to form material particles to be puffed.
In order to make the crispy feeling of the outer layer of the starch more obvious, the material also comprises 0.5 to 1 part of citric acid and 0.3 to 0.6 part of sodium bicarbonate, and after the water added into the corn starch is added into the starch mixture through the inserting pipe 452, the rest water is introduced into the dry protein mixture through the inserting pipe 452, so that the sodium bicarbonate is decomposed to generate micro bubbles, and a large number of micro bubbles are formed in the starch mixture.
The crisp feeling is more obvious by forming micro bubbles in the starch mixture and then carrying out microwave puffing.
The equipment used in the production process comprises a microwave bulking machine 100, a conveying belt 200, a tray 300 and a mixing device 400;
the mixing device 400 comprises a base 410, a sliding frame 420, a material box 430, a material taking assembly 440, an auxiliary material assembly 450 and a moving device 460;
the base 410 serves as a positioning base;
the sliding frame 420 is fixed on the base 410, and a sliding rail which is vertically arranged is arranged on the sliding frame 420; the lifting device can be a chain, an electric telescopic rod, a cylinder, an oil cylinder and the like;
the cartridge 430 is used for mixing corn starch and water to prepare a non-Newtonian fluid;
the material taking assembly 440 comprises an inserting cylinder 441, a fixing frame 442, a negative pressure pipe 443 and a pressure source 444;
a plurality of the inserting cylinders 441 are vertically fixed on a fixed frame 442, and the fixed frame 442 can move up and down along a sliding rail on the sliding frame 420 through a lifting device;
the negative pressure pipe 443 is in sealed communication with the insert cylinder 441, the negative pressure pipe 443 is in communication with the pressure source 444, and the pressure source 444 can apply positive pressure and negative pressure to the interior of the insert cylinder 441;
the accessory assembly 450 includes an accessory cartridge 451 and a cannula 452;
the adjunct box 451 is used for spreading the protein mixture;
the insertion tubes 452 are vertically fixed on the bottom surface of the auxiliary material box 451, the insertion tubes 452 are communicated with the space in the auxiliary material box 451, and the insertion tubes 452 correspond to the insertion cylinders 441 one by one, so that the insertion tubes 452 are coaxial with the corresponding insertion cylinders 441; and the height of the protein mixture within the cannula 452 is less than the height of the starch mixture after the cannula 452 is inserted into the starch mixture;
the bottom end of the insertion tube 452 is hinged to an end cap 4521, so that the starch mixture cannot enter the insertion tube 452 when the insertion tube 452 is inserted into the starch mixture, and the starch mixture is lifted along the insertion cylinder 441; the end cover 4521 is made of metal and can move downwards to be separated from the bottom end pipe orifice of the insertion pipe 452 under the action of gravity;
the moving device 460 is fixed on the sliding frame 420, and the moving device 460 is used for driving the auxiliary material box 451 to move up and down. The moving device 460 may also be a common lifting device such as an electric telescopic rod, an air cylinder, an oil cylinder, etc.
The auxiliary material assembly 450 further comprises a hopper 453 and a tray 454;
the top opening of the hopper 453 is square, the bottom opening is communicated with the insertion pipe 452, and the hopper 453 is in one-to-one correspondence with the insertion pipe 452; the top edges of the top openings of adjacent hoppers 453 are overlapped, and all the top openings form a finished rectangle;
the material tray 454 comprises a positioning shaft 4541 and a movable plate 4542; the two axial ends of the positioning shafts 4541 are fixed on the side wall of the auxiliary material box 451, and the number of the positioning shafts 4541 is the same as the number of rows of the hoppers 453; the axis of the positioning shaft 4541 is located right above one side edge of a rectangle formed by a corresponding row of top openings, one side edge of the movable plate 4542 is rotatably connected with one positioning shaft 4541, the other side edge of the movable plate 4541 is magnetically attracted to an adjacent positioning shaft 4541, the positioning shaft 4541 is provided with an electromagnet, and the electromagnet is electrified to attract the spare side edge of the adjacent movable plate 4542; all the movable plates 4542 form a flat surface of the protein material after being magnetically attracted on the positioning shafts 4541; when the electromagnet on the positioning shaft 4541 is powered off, the movable plate 4542 rotates under the action of gravity, so that the tiled materials fall into the corresponding hopper 453.
In practice, starch and water are mixed in the material box 430 to form non-Newtonian fluid, and then the lifting device is controlled to drive the fixing frame 442 to move downwards and insert into the starch mixture until the bottom surface of the material box 430 is detected. The rate of insertion can be debugged according to the actual material, makes the insertion neither too fast nor too slow. Too fast an insertion is not possible and too slow starch may cause the starch to sag when the cartridge 441 contacts the starch mixture due to stickiness, but less starch mixture actually enters the cartridge. At a suitable rate, the starch mixture can be inserted with a small deformation, like "tofu", so that the amount of material taken can be substantially constant.
Thereafter, the cannula 452 is controlled to move slowly downward by the movement device 460, and the end cap 4521 is prevented from rotating to close the cannula 452 when contacting the starch mixture. Insertion of the cannula 452 results in a cavity formed within the starch mixture, the cannula 452 not reaching the bottom, facilitating subsequent coating of the starch mixture with the protein mixture within the cannula 452. After cannula 452 is moved into position, by moving it to tray 454
The protein mixture is spread and the electromagnet is powered on. Then the electromagnet is turned off, so that the movable plate 4542 is separated from the magnetic attraction state and rotates to allow the same amount of protein mixture to enter the cannula 452. After standing for 10-20s, the end cover 4521 is opened under the action of gravity, and then the cannula 452 is slowly pulled out by the moving device 460, so that the materials in the cannula are left in the starch mixture.
If water is added, the cannula 452 is about to be removed from the starch mixture and the inner dry material is left entirely in the starch mixture. Then the movable plate 4542 is adsorbed on the positioning shaft, after pouring water, the water surface is leveled, the power supply of the electromagnet is cut off, the water uniformly enters each insertion tube 452, then the insertion tubes 452 are quickly pulled out, and the water and the citric acid and the sodium bicarbonate are contacted in the starch mixture.
Of course, sodium bicarbonate can be first mixed with the starch mixture, the dry protein mixture including citric acid, and upon addition of water, the citric acid contacts the sodium bicarbonate in the starch mixture, creating a plurality of bubbles in the starch mixture as shown in FIG. 10. Then the granules prepared by microwave puffing have more crisp mouthfeel. The inner protein mixture absorbs partial moisture and then is bonded into a cluster, and a certain amount of puffing is carried out by matching with the grain powder in the inner part, so that the outer layer is crisp, the inner part is not very hard, and the taste is layered. Does not form an overall very hard particle.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made to the present invention by those skilled in the art. Any modification, equivalent replacement, or improvement made without departing from the spirit and principle of the present invention shall fall within the protection scope of the present invention.

Claims (11)

1. A low GI puffed cereal food suitable for diabetics comprises 40-70 parts of cereal powder, 10-30 parts of corn starch, 10-20 parts of protein powder, 5-20 parts of dietary fiber, 0.5-2 parts of mulberry leaf extract and 0.3-3 parts of calcium carbonate by weight;
the material is puffed to obtain the finished product.
2. The low GI puffed cereal food product suitable for diabetics of claim 1 wherein the cereal flour is one or more of whole oat flour, tartary buckwheat flour, highland barley flour.
3. The low GI expanded cereal product suitable for use in diabetic patients of claim 1, wherein the protein powder is one or more of soy isolate, pea, chickpea, navy bean.
4. The low GI expanded cereal product suitable for use in diabetic patients according to claim 1, wherein the dietary fiber is one or more of oat bran, soy fiber, β -glucan, polydextrose, fructooligosaccharides and inulin.
5. A process for preparing the low GI expanded cereal product suitable for diabetic patients according to claim 1,
the method comprises the following steps: the materials are weighed and then premixed, and the water content of the materials is controlled to be 8-15%;
step two: forming the water-containing material after puffing;
step three: drying the formed particles with hot air at 70-160 deg.C for 20-120min, and controlling water content to be less than or equal to 6%.
6. The production process according to claim 5, wherein the puffing equipment in the second step is a screw puffing machine, the feeding speed is 50-150kg/h, the water supplementing is 0-20L/h, and the extrusion temperature is 100-150 ℃.
7. The production process of claim 5, wherein the puffing equipment in the second step is a microwave puffing machine.
8. The production process according to claim 7, wherein the material premixing process in the first step is as follows;
(1) firstly, mixing all corn starch with water, wherein the weight ratio of the corn starch to the water is 2; (the moisture content of the material is 8-15%, the corn starch can be ensured to have enough water to prepare non-Newtonian fluid, and the rest water is added into the rest material);
(2) inserting a hard insert cylinder (441) into the starch mixture, inserting the insert cylinder (441) to the bottom of the material box (430), and separating the starch mixture in the insert cylinder (441) from other starch mixtures; ( The non-Newtonian fluid made of starch has very low plasticity at a specific insertion rate, so that the starch can be prevented from being mixed and moving under pressure, and the amount of the starch in the insertion cylinder is accurate enough. Moreover, the non-Newtonian fluid has flat surface in standing, which is very beneficial to quantitatively obtaining a starch mixture by the insertion cylinder, and the error between the starch amounts obtained by the insertion operation at different positions is very small and is within an allowable range )
(3) Inserting a hard cannula (452) into the top end of the insertion cylinder (441), inserting the cannula (452) into the starch mixture, pouring the protein mixture except the corn starch into the cannula (452), and then drawing out the cannula to ensure that the protein mixture is completely retained in the starch mixture;
(4) and (3) carrying out negative pressure suction on the top end of the insert cylinder (441), stopping the starch mixture wrapped by the protein mixture in the insert cylinder (441), pulling the insert cylinder (441) out of the material box (430), applying positive pressure to the top end of the insert cylinder (441), and discharging the material onto the tray (300) to form material particles to be puffed.
9. The process of claim 5, wherein the material further comprises 0.5 to 1 part of citric acid, 0.3 to 0.6 part of sodium bicarbonate, and the water, excluding water added to the corn starch, is introduced into the dried protein mixture through the cannula (452) after the dried protein mixture is introduced into the starch mixture through the cannula (452), so that the sodium bicarbonate is decomposed to generate micro-fine bubbles, thereby forming a plurality of micro-fine bubbles in the starch mixture;
the crisp feeling is more obvious by forming micro bubbles in the starch mixture and then carrying out microwave puffing.
10. The production process according to any one of claims 8 or 9, characterized in that the equipment used in the production process comprises a microwave bulking machine (100), a conveyor belt (200), a tray (300) and a mixing device (400);
the mixing device (400) comprises a base (410), a sliding frame (420), a material box (430), a material taking assembly (440), an auxiliary material assembly (450) and a moving device (460);
the base (410) serves as a positioning base;
the sliding frame (420) is fixed on the base (410), and a sliding rail which is vertically arranged is arranged on the sliding frame (420); the lifting device can be a chain, an electric telescopic rod, a cylinder, an oil cylinder and the like;
the cartridge (430) is used for mixing corn starch and water to prepare non-Newtonian fluid;
the material taking assembly (440) comprises an inserting cylinder (441), a fixed frame (442), a negative pressure pipe (443) and a pressure source (444);
a plurality of inserting cylinders (441) are vertically fixed on a fixing frame (442), and the fixing frame (442) can move up and down along a sliding rail on the sliding frame (420) through a lifting device;
the negative pressure pipe (443) is in sealed communication with the insertion cylinder (441), the negative pressure pipe (443) is in communication with the pressure source (444), and the pressure source (444) can apply positive pressure and negative pressure into the insertion cylinder (441);
the accessory assembly (450) comprises an accessory cartridge (451) and a cannula (452);
the auxiliary material box (451) is used for spreading protein mixture;
the intubation tube (452) is vertically fixed on the bottom surface of the auxiliary material box (451), the intubation tube (452) is communicated with the space in the auxiliary material box (451), and the intubation tube (452) corresponds to the insertion cylinder (441) one by one, so that the intubation tube (452) is coaxial with the corresponding insertion cylinder (441); and after the cannula (452) is inserted into the starch mixture, the height of the protein mixture in the cannula (452) is less than the height of the starch mixture;
the bottom end of the cannula (452) is hinged with an end cover (4521) so that the starch mixture cannot enter the cannula (452) when the cannula (452) is inserted into the starch mixture and the starch mixture is lifted along the insertion barrel (441); the end cover (4521) is made of metal and can move downwards to be separated from the bottom end pipe orifice of the insertion pipe (452) under the action of gravity;
the moving device (460) is fixed on the sliding frame (420), and the moving device (460) is used for driving the auxiliary material box (451) to move up and down.
11. The production process according to claim 10, wherein the auxiliary material assembly (450) further comprises a hopper (453) and a tray (454);
the top opening of the hopper (453) is square, the bottom opening of the hopper is communicated with the insertion pipes (452), and the hopper (453) corresponds to the insertion pipes (452) one by one; the top edges of the top openings of the adjacent hoppers (453) are overlapped, and all the top openings form a finished rectangle;
the material tray (454) comprises a positioning shaft (4541) and a movable plate (4542); the two axial ends of the positioning shafts (4541) are fixed on the side wall of the auxiliary material box (451), and the number of the positioning shafts (4541) is the same as the number of rows of the hoppers (453); the axis of each positioning shaft (4541) is positioned right above one side edge of a rectangle formed by a corresponding row of top openings, one side edge of each movable plate (4542) is rotatably connected with one positioning shaft (4541), the other side edge of each movable plate is magnetically attracted to the adjacent positioning shaft (4541), each positioning shaft (4541) is provided with an electromagnet, and the electromagnets are electrified to adsorb the vacant side edges of the adjacent movable plates (4542); all the movable plates (4542) form a flat surface of the protein material after being magnetically attracted on the positioning shafts (4541); when the electromagnet on the positioning shaft (4541) is powered off, the movable plate (4542) rotates under the action of gravity, so that the tiled materials fall into the corresponding hopper (453).
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US20140093617A1 (en) * 2011-04-14 2014-04-03 Carton Brothers High protein, low fat crisp snack product
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CN105851797A (en) * 2016-04-11 2016-08-17 张福有 Meal replacing flour suitable for diabetes and hyperlipidemia and preparation method thereof
CN206050212U (en) * 2016-10-08 2017-03-29 山东则正医药技术有限公司 A kind of apparatus for capsule subpackage
CN109277564A (en) * 2018-10-26 2019-01-29 华南理工大学 A kind of new heat pipe automatic ration fills out powder equipment
CN109527396A (en) * 2018-11-13 2019-03-29 玛士撒拉（上海）医疗科技有限公司 A kind of low GI generation meal stick and its preparation method and application suitable for diabetic
CN110742259A (en) * 2019-10-25 2020-02-04 吴学正 Preparation method of chicken essence seasoning
CN112120081A (en) * 2020-09-27 2020-12-25 辽宁省农业科学院 Processing method of cyperus esculentus tuber powder milk tofu

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5080914A (en) * 1988-12-21 1992-01-14 Conopco, Inc. Snack product and process of making
CN101039589A (en) * 2004-09-16 2007-09-19 美国农业部 Processes for encapsulating protein and products thereof
US20140093617A1 (en) * 2011-04-14 2014-04-03 Carton Brothers High protein, low fat crisp snack product
CN104263632A (en) * 2014-09-15 2015-01-07 中国科学院南海海洋研究所 Microbe embedded microsphere continuous preparation device and method
CN105851797A (en) * 2016-04-11 2016-08-17 张福有 Meal replacing flour suitable for diabetes and hyperlipidemia and preparation method thereof
CN206050212U (en) * 2016-10-08 2017-03-29 山东则正医药技术有限公司 A kind of apparatus for capsule subpackage
CN109277564A (en) * 2018-10-26 2019-01-29 华南理工大学 A kind of new heat pipe automatic ration fills out powder equipment
CN109527396A (en) * 2018-11-13 2019-03-29 玛士撒拉（上海）医疗科技有限公司 A kind of low GI generation meal stick and its preparation method and application suitable for diabetic
CN110742259A (en) * 2019-10-25 2020-02-04 吴学正 Preparation method of chicken essence seasoning
CN112120081A (en) * 2020-09-27 2020-12-25 辽宁省农业科学院 Processing method of cyperus esculentus tuber powder milk tofu

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