CN115553420A - A germinated grain, its preparation method and application in preparing low glycemic index food - Google Patents
A germinated grain, its preparation method and application in preparing low glycemic index food Download PDFInfo
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Images
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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/152—Cereal germ products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a preparation method of sprouted grain and the sprouted grain prepared by the method, which has high grain germination rate by carrying out processes of soaking for many times, water cut-off, gradient temperature rise and baking, improves the polyphenol dissolution rate of grain such as barley, buckwheat, millet, red beans, black beans and the like after germination by more than 60 percent, obviously improves soluble dietary fiber, estimates the blood sugar generation index to be lower than 50, has good sensory quality, and has strong theoretical and practical significance for producing high-quality food with low blood sugar generation index. The invention also relates to the application of the sprouted grain in preparing food with low glycemic index and a method for preparing the food with low glycemic index, and the prepared food has the advantages of good sensory quality, low glycemic index and the like.
Description
Technical Field
The invention relates to the field of food processing, and discloses a preparation method of sprouted grains, sprouted grains prepared by the method, and application of the sprouted grains in preparing foods with low glycemic indexes.
Background
With the rapid development of economy in China, the dietary structure and living habits of people have been changed, the refinement of diet and the reduction of exercise amount enable chronic diseases related to metabolism, such as hyperlipidemia, hypertension, diabetes, obesity, cardiovascular diseases and the like, to become main problems harmful to human health, a great deal of research finds that low Glycemic Index (GI) foods have a prominent effect on keeping body health and reducing blood sugar level, and the low glycemic index foods become hot spots of food development in recent years.
Wheat, rice and coarse cereals are main staple food dietary sources of residents in China, are closely related to human health, but have high GI values. The coarse cereals are general terms of small grain and bean crops, comprise barley, buckwheat, highland barley, red beans, black beans and the like, are rich in nutrition, are matched with grains with high GI value such as wheat, rice and the like for use, are beneficial to reducing cardiovascular diseases, improving blood fat, reducing blood sugar and the like, and are good foods with low glycemic index. However, the coarse cereal soluble dietary fiber is not high, and is difficult to cook, rough in taste and not easy to digest when being eaten alone, and the processing performance and the eating quality of dough can be influenced when the coarse cereal flour and the wheat flour are mixed for use.
The germinated coarse cereal grains are prepared by using a germination mode, so that the grains activate endogenous enzymes of grains through an imbibition effect, a series of physiological reactions are induced to occur, the nutritional ingredients of raw materials, such as gamma-aminobutyric acid, phenolic compounds, soluble dietary fibers and the like, can be improved to a certain extent, the GI value of food is reduced, the mouthfeel of coarse cereal and coarse cereal fermented staple food is improved, the development of high-quality low-GI value food is facilitated, and the market demand of consumers for keeping body health and reducing blood sugar level and the consumption demand of good mouthfeel are met.
The existing germination mode generally comprises that after the grain raw material is soaked for one time or multiple times, the grain raw material is germinated by keeping a certain humidity and temperature, and wet processing and dry processing can be further adopted according to whether the subsequent germination is subjected to drying treatment or not. However, germinated grains obtained by a simple multiple-soaking mode have irregular soaking times and time, lack of control on the germination speed of the grains, easy induction of autolysis of endosperm, reduction of subsequent active substances, limited promotion ratio of polyphenol and dietary fiber content and difference between the flavor quality and the refined grains. A specific number of soakings and a specific time of water cut-off are required to effectively control the water absorption and respiration of the cereal material to achieve the desired effect.
Disclosure of Invention
In order to solve the above technical problems, the present invention provides a method for preparing a sprouted grain and a sprouted grain prepared by the method, use of the sprouted grain for preparing a low glycemic index food, and a method for preparing a low glycemic index food. The germination method of the invention is used for developing the germinated coarse cereal grains, and the germination rate is high. The fermented grain has high dissolution rate of polyphenol, high content of soluble dietary fiber, low glycemic index and good sensory quality.
Specifically, the above object of the present invention is achieved by:
in a first aspect, the present invention provides a method for preparing a sprouted grain, comprising the steps of:
(1) Soaking grain raw materials for 3-10h, cutting off water for 8-20h, soaking for 3-10h, and cutting off water for 0-10h to obtain grain soaking wet material;
(2) Keeping the temperature of the wet material obtained in the step (1) at 10-30 ℃, the humidity at 50-99%, the germination time at 1-7 days, and periodically supplementing water in the germination process to obtain a germination mixture;
(3) Keeping the germination mixture obtained in the step (2) at 30-50 ℃ for 1-8h for moisture removal treatment to obtain the moisture-removed germination mixture;
(4) And (4) performing gradient heating and roasting treatment on the moisture-removed germination mixture obtained in the step (3) to obtain the germination grains.
In a second aspect, the present invention provides a sprouted grain prepared according to the preparation method of the first aspect.
In a third aspect, the present invention provides the use of the above malted cereal for the preparation of a low glycemic index food; preferably, the glycemic index of the food is below 50.
In a fourth aspect, the present invention provides a method for preparing a low glycemic index food, comprising adding the above milled sprouted grain to a raw material, fermenting, and roasting to obtain the low glycemic index food.
The invention has the beneficial effects that:
1. safe and healthy, and low in cost: the germinated cereals are prepared from coarse cereals and drinking water as main raw materials, and are green, natural, nutritional and healthy.
2. The germination method has high germination rate, and rich and various germination grains can be obtained by controlling the roasting parameters.
3. The sprouted grain prepared by the method has high polyphenol dissolution rate and high dietary fiber dissolution rate, and has good sensory quality after being cooked.
4. The healthy novel staple food or baked product developed by utilizing the sprouted grain of the invention has low glycemic index and good sensory quality.
5. According to the germination method, through multiple times of soaking and water-break treatment, the respiration effect in the germination process of the grains is improved, the germination rate is promoted, the dissolution rate of polyphenol and the dissolution rate of soluble dietary fibers in the grains are further improved, a pleasant fragrance is generated through a gradient roasting process, and the flavor quality of the germinated grains is improved.
Additional features and advantages of the invention will be set forth in the detailed description which follows.
Drawings
Figure 1 shows the profile of the barley malt obtained by the process of the invention.
Fig. 2 shows appearance characteristic diagrams of buckwheat sprouts, red bean sprouts and black bean sprouts obtained by the method of the present invention.
Detailed Description
The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and such ranges or values should be understood to encompass values close to those ranges or values. For ranges of values, between the endpoints of each of the ranges and the individual points, and between the individual points may be combined with each other to give one or more new ranges of values, and these ranges of values should be considered as specifically disclosed herein.
In one embodiment, the present invention relates to a method for preparing a sprouted grain, comprising the steps of:
(1) Soaking grain raw materials for 3-10h, cutting off water for 8-20h, soaking for 3-10h, and cutting off water for 0-10h to obtain grain soaking wet material;
(2) Keeping the temperature of the wet material obtained in the step (1) at 10-30 ℃, the humidity at 50-99%, the germination time at 1-7 days, and periodically supplementing water in the germination process to obtain a germination mixture;
(3) Maintaining the germination mixture obtained in the step (2) at 30-50 ℃ for 1-8h for moisture removal treatment to obtain a moisture-removed germination mixture;
(4) And (4) performing gradient heating and baking treatment on the moisture-removed germination mixture obtained in the step (3) to obtain the germination grains with different flavors and colors.
According to the invention, the sprouted grain may vary according to the intended use and may be selected as desired by the person skilled in the art.
The germination raw material disclosed herein is not limited to barley, buckwheat, highland barley, brown rice, red bean, black bean, but the germination raw material should be understood as various grains.
Preferably, in the step (1), the raw material includes one or more of barley, buckwheat, highland barley, brown rice, red beans and black beans. Preferably, step (1) is carried out at 10-30 ℃.
According to the invention, the immersion water in step (1) should meet the requirements of the drinking water standard GB 5749.
Preferably, step (1) comprises: soaking the raw material for 5-8h (such as 6-7 h), cutting off water for 10-16h (such as 10-14 h), soaking for 5-7h (such as 5-6 h), and cutting off water for 3-5h (such as 3-5 h). The inventor finds that the wet soaking time is too short, the water absorption is insufficient, and the grains germinate slowly; after the water absorption of the grains reaches a certain degree, the water absorption cannot be correspondingly improved by increasing the water absorption time. The oxygen concentration of a germination system can be improved by water cut-off, the respiration and germination of the grains are promoted, and the grains cannot be in the optimal respiration state if the water cut-off time is too short or too long. The soaking times are few, the central part of the grain can not fully absorb water, and the sprouting is not facilitated. The soaking times are too many, so that the grains excessively absorb water, the germination speed is too high, the endosperm is easy to autolyze, the generation of active substances is not facilitated, and the contents of polyphenol and dietary fiber are influenced.
In the present invention, the terms "wet steeping", "soaking" and "steeping" are used interchangeably and refer to completely soaking the raw materials in water and/or mixing the raw materials with water in a predetermined ratio; the term "water cut" refers to the removal of the soaked material from the water.
Preferably, in step (2), the germination temperature is 12-25 ℃ (e.g., 12-18 ℃ or 15-25 ℃), the humidity is 70% -90% (e.g., 85% -90%), and the germination time is 3-5 days (e.g., 3-4 days).
Preferably, in step (2), water is replenished once each of 24h and 48 h.
Preferably, in step (2), the 24h and 48h water are supplemented so that the moisture content of the cereal after water supplementation is 40-45wt% and 45-50wt%, respectively.
Preferably, in step (2), the water supplement amount is in accordance with: target weight = amount of grain fed x (100% -grain raw material moisture%)/(100% -target moisture%), the target weight being the weight of the grain after water supplementation.
Preferably, in the step (3), the moisture discharging temperature is 30-45 ℃, and the moisture discharging time is 3-8h.
The inventor finds that the germination temperature is too low, the humidity is too low, and the water supplement is insufficient, so that the germination of the grains is insufficient, the respiration is insufficient, and the germination effect is influenced; the over-high temperature, over-high humidity and over-water supplement can lead to too fast germination of the grains, lead to autolysis of the endosperm of the grains and influence the generation of active substances. Insufficient moisture removal causes the germinated grains not to be stored easily, and reduces the subsequent baking efficiency. Excessive moisture removal temperature and time can affect the activity of the enzymes in the grains, thereby affecting the continuous generation of active substances in the moisture removal stage.
Preferably, in the step (4), the moisture-removed germination mixture is subjected to gradient temperature-rising roasting treatment from 30-45 ℃ to 85-100 ℃, and the total time of the gradient temperature-rising roasting treatment is 0-24h.
Preferably, in step (4), the moisture-removed germination mixture is heated from 30-45 ℃ to 55-65 ℃ for 0.5h and kept for 1-3h, and heated to 85-100 ℃ for 0.5-9h.
Preferably, in step (4), the moisture-depleted germination mix is heated from 45 ℃ to 55 ℃ over 0.5h and held for 3h, heated to 65 ℃ over 0.5h and held for 3h, heated to 75 ℃ over 0.5h and held for 3h, and heated to 85 ℃ over 0.5h and held for 3h.
Preferably, in step (4), the moisture-depleted germination mix is warmed from 30 ℃ to 65 ℃ over 0.5h and held for 1h, and warmed to 85 ℃ over 0.5h and held for 2h.
In one embodiment, the present invention relates to a sprouted grain obtained by the preparation method as described above. The sprouted grain has the following characteristics.
(1) By controlling the roasting temperature and the roasting time in the above step 4, sprouted grains having different moisture contents, different chromaticities, and different flavors can be obtained.
(2) According to the present invention, the form of the sprouted grain may not be particularly limited, and may be in the form of a green sprouted grain, a matured sprouted grain, a sprouted grain powder, or the like.
(3) The dissolution rate of polyphenol: the dissolution rate of grain polyphenols such as germinated barley, buckwheat, highland barley, brown rice, red bean, black bean and the like is improved by over 60 percent.
(4) The dissolution rate of the dietary fiber is as follows: the dissolution rate of the dietary fiber of the grain such as germinated barley, buckwheat, highland barley, brown rice, red bean, black bean and the like is improved by more than 55 percent.
(5) Estimating the glycemic index: the sprouted grain minor cereals have an estimated glycemic index of less than 50.
(6) Germinated grain sensory descriptive evaluation characteristics: the granules have complete shape, buds and roots, and are slightly expanded, the raw green granules have the taste of the raw grain of the grains, and the cured granules have aromatic flavor and no peculiar smell.
The specific germination operation of the invention improves the dissolution rate of grain polyphenol, the dissolution rate of soluble dietary fiber, the GI value, and the like, has certain appearance, acidity, fragrance and other excellent characteristics, and improves the sensory quality characteristics of products.
In one embodiment, the invention relates to the use of the above malted cereal for the preparation of a low glycemic index food.
In the present invention, the low glycemic index means that the glycemic index is below 50. In the present invention, the terms "glycemic index" and "estimated glycemic index" are used interchangeably.
In one embodiment, the present invention relates to a method for preparing a low glycemic index food, comprising adding the above milled sprouted grain to a raw material, fermenting and roasting to obtain the low glycemic index food.
Preferably, the method for producing a low glycemic index food comprises grinding the raw or cooked grains of the above sprouted grain with or without addition of a powdery material such as wheat flour or rice flour, and the amount of the sprouted grain to be used is not particularly limited. The germinated cereal flour can be used for preparing steamed staple food (such as steamed stuffed bun, steamed bread, cold noodles, etc.), and baked product (such as bread, cake, biscuit, caramel treats, cereal bar, etc.).
Wherein the bread sensory descriptive evaluation characteristics are as follows: the sensory evaluation and analysis result of the sprouted grain and coarse cereal bread shows that the sprouted grain and coarse cereal bread has the advantages of fine and uniform air holes, high wettability, quick rebound, softness, tasty and refreshing, non-tooth sticking and outstanding fragrance.
According to the invention, the method for crushing the sprouted grain coarse cereals can be carried out according to the conventional method in the field, and different powder particle sizes can be designed according to requirements.
Examples
The present invention will be described in further detail with reference to examples. These examples are merely illustrative and should not be construed as limiting the scope of the invention. All technical solutions and modifications thereof implemented based on the above contents of the present invention fall within the scope of the present invention. Unless otherwise indicated, each of the reagents and materials used in the following examples are commercially available reagents and materials known in the art. The following procedures are all conventional procedures known in the art unless otherwise indicated.
Example 1
This example is intended to explain a method for producing a sprouted grain using barley as a starting material.
The impregnation process comprises the following steps: completely soaking barley (500 g) purchased from market in water at 15 ℃ for 7h, taking out barley from water, cutting off water, standing for 14h, soaking again for 6h, cutting off water, standing for 3h, and making grains fully absorb water.
The germination process comprises the following steps: spreading the soaked barley on a stainless steel tray, covering with three layers of gauze, placing in a constant temperature and humidity box, maintaining the temperature at 15 deg.C and humidity at 85%, and germinating for 96 hr. The germination period is turned once in the morning and evening. And 5, watering once in a watering can for 24h and 48h respectively.
And (3) moisture determination: after the barley was ground with a mill, the moisture content of the raw material barley was measured with a moisture meter to be 10.09%.
The target moisture content of the grain sprouted for 24h and 48h was 43% and 45%, respectively. After germination, water is supplemented to 789g in 24h, and water is supplemented to 817g in 48 h.
And (3) water supplement amount calculation: target weight = feed of cereal raw material (% 100% -cereal raw material moisture%)/(100% -target moisture%).
Wherein the target weight refers to the weight of the grains after water supplement, namely the weight of the grains before water supplement and the water supplement.
Moisture removal technology: held at 45 ℃ for 3h.
The baking process comprises the following steps: raising the temperature to 55 ℃ for 3h after 0.5h, raising the temperature to 65 ℃ for 3h after 0.5h, raising the temperature to 75 ℃ for 3h after 0.5h, and raising the temperature to 85 ℃ for 3h after 0.5h.
(1) Germination performance
The germination rate of barley is estimated by counting the number of barley grains, and the barley can be judged to have germinated if fibrous roots grow on the base parts of the barley, such as malt, and the like, and no matter whether buds are seen or not. The specific operation is as follows: counting more than 100 test seeds at random, recording the number of normal germination seeds after the germination period of 96h, and expressing the germination rate of the seeds by the percentage of the number of the normal germination seeds to the number of the test seeds. The germination rate of the barley malt of the method is more than 95 percent.
(2) Appearance characteristics
The malt appearance was observed. Golden yellow, the particles were intact and the malt seed coat exploded, as shown in fig. 1.
Example 2
This example serves to illustrate the comparison of the appearance of different sprouted grains.
The impregnation process comprises the following steps: respectively washing buckwheat, red bean and black bean purchased in the market with drinking water for 3 times, then respectively mixing the drinking water with the grains according to the proportion of 2 (m/m), soaking for 6 hours at 25 ℃, cutting off water for 14 hours, soaking for 5 hours again, cutting off water and standing for 3 hours to ensure that the grains fully absorb water.
The germination process comprises the following steps: respectively spreading the soaked grains (500 g each) on a stainless steel tray, covering with three layers of gauze, placing in a constant temperature and humidity box, maintaining the temperature at 25 deg.C and humidity at 85%, and germinating for 96 hr. The germination period is turned once in the morning and evening. The germination was carried out for 24 hours and 48 hours, and water was added once (the amount of water added was calculated in the same manner as in example 1).
Moisture removal process: the temperature is kept at 30 ℃ for 3h.
The baking process comprises the following steps: 0.5h to 65 ℃ for 1h,0.5h to 85 ℃ for 2h.
The experimental results are shown in FIG. 2.
Example 3
This example is intended to explain the measurement study of polyphenol in sprouted grain.
(1) Preparation of polyphenol extract
Weighing 20g of barley, buckwheat, red bean, black bean dry powder and germinated sample dry powder, respectively placing into a beaker, adding 600mL of 70% ethanol, magnetically stirring at 30 ℃ for 3h, centrifuging at 4500r/min for 10min, repeatedly re-extracting the residue with 70% ethanol for 2 times, combining the filtrates, concentrating, and freeze-drying to obtain the polyphenol extract.
(2) Determination of polyphenol content
Gallic acid standard curve: accurately transferring 1.0mL, 2.0mL, 3.0mL, 4.0mL, 5.0mL, 6.0mL and 7.0mL to 25mL of gallic acid solution in 0.5mg/mL volumetric flasks respectively, and diluting to a certain volume with 95% ethanol to prepare a gallic acid standard solution. Accurately pipette 50. Mu.L of gallic acid standard solution into a clean tube, add 3mL of distilled water, 250. Mu.L of Folin-phenol reagent and 750. Mu.L of 7% Na 2 CO 3 After being uniformly mixed, 950 mu L of distilled water is added, the mixture is kept still at 25 ℃ for 2h, and the light absorption value is measured by an enzyme-linked immunosorbent assay instrument at 765 nm. And drawing a gallic acid standard curve.
(3) And (3) measurement of polyphenol content: accurately weighing 1g of the extract sample in a 100mL volumetric flask, adding 50mL of distilled water, adding 1mL of Fulin reagent, shaking, standing for 5min, and adding 10% of Na 2 CO 3 2mL, fixing the volume, placing the mixture in a water bath kettle with the constant temperature of 25 ℃ for reaction for 60min, and measuring the absorbance at 765 nm. And (4) substituting the standard curve of the gallic acid to calculate the polyphenol content and calculating the percentage of polyphenol content improvement.
The experimental results are as follows:
the polyphenol contents of the germinated barley, buckwheat, red bean and black bean of the present invention were increased by the percentage shown in table 1.
TABLE 1 Polyphenol content enhancement of different sprouted grains
| Sample (I) | Barley | Buckwheat | Red bean | Black bean |
| Polyphenol content increase ratio (%) | 62 | 75 | 75 | 77 |
The polyphenol content of the malted grain is improved by more than 60% compared with that of the non-malted grain.
Example 4
This example illustrates a study of the determination of dietary fibers in sprouted cereals.
Soaking 5g of barley, buckwheat, red bean and black bean dry powder and the germinated sample dry powder in ethanol solution with volume fraction of 85% at 80 ℃ for 1h, and filtering. After drying overnight at 60 ℃ the sample was mixed uniformly with water (1: 10, m/V) and heated to 95 ℃ for 15min to gelatinize the starch. Adding high temperature resistant alpha-amylase (1: 500, V/V) to hydrolyze starch, and keeping at 95 ℃ for 30min until the iodine reaction color development is negative. After cooling to 60 ℃ the pH was adjusted to 7.5, alkaline protease (1: 500, V/V) was added and the reaction was carried out at 60 ℃ for 4h to remove proteins. Adjusting pH to 4.5 with hydrochloric acid, adding amyloglucosidase, reacting at 55 deg.C for 2 hr, and further hydrolyzing the starch hydrolysate. After the hydrolysis is finished, the pH value of the mixed solution is adjusted to 7.0, and the mixed solution is heated to 80 ℃ for reaction for 10min to inactivate enzyme. Centrifuging the mixture at 5500r/min for 20min, respectively collecting supernatant and precipitate, and collecting the obtained precipitate as Insoluble Dietary Fiber (IDF). And further washing the IDF by using distilled water, absolute ethyl alcohol and acetone in sequence, centrifuging (5500 r/min and 10 min), and collecting precipitates to obtain the washed IDF. The supernatant was added with 4 times volume of absolute ethanol preheated to 60 ℃ and precipitated at room temperature for 1h. Centrifuging (5500 r/min, 10 min) to collect precipitate, washing the precipitate with anhydrous ethanol and acetone, centrifuging (5500 r/min, 10 min), and collecting precipitate to obtain Soluble Dietary Fiber (SDF). SDF and IDF were vacuum freeze-dried and weighed, respectively.
The dietary fiber content (%) was calculated using the following formula: dietary fiber content = (m) 1 +m 2 )/5×100％。
In the formula, m 1 -mass of Insoluble Dietary Fiber (IDF), g;
m 2 -mass of Soluble Dietary Fiber (SDF), g.
The experimental results are as follows:
the percentage increase of the dietary fiber content of the germinated barley, buckwheat, red bean and black bean of the present invention is shown in table 2.
TABLE 2 dietary fiber content enhancement of different sprouted grains
| Sample (I) | Barley | Buckwheat (Fagopyrum esculentum Moench) | Red bean | Black soya bean |
| Dietary fiber content increase ratio (%) | 68 | 56 | 65 | 65 |
The soluble dietary fibre content of the malted grain is increased by more than 55% compared to non-malted grain.
Example 5
This example illustrates a study of the estimated glycemic index (eGI) of malted barley, buckwheat, red beans, black beans.
(1) In vitro simulation of digestive processes
Oral cavity simulation: 5g of the cereal flour to be tested was weighed, and alpha-amylase (7.5U/mL) was added to set the digestion time to 2min.
Stomach simulation: after completion of the mouth simulation, pepsin (100U/mL) was added and the pH was adjusted to 3.0 with 1mol/LHCl, setting the digestion time to 2h.
Intestinal tract simulation: after completion of the gastric simulation, alpha-amylase (10U/mL), trypsin (5U/mL) and lipase (10U/mL) were added; adjusting the pH value of a digestion system to 7.0 by adopting 1mol/L NaOH, uniformly sampling 3mL respectively when the digestion time is 0, 10, 20, 40, 60, 90, 120 and 180min, carrying out enzyme inactivation in a boiling water bath for 6min, and cooling to room temperature for reducing sugar determination.
(2) Estimating glycemic index
The content of reducing sugar in the digestion system was measured by the 3, 5-dinitrosalicylic acid method using glucose as a standard, and the Hydrolysis Rate (HRS) of Starch was calculated according to the following formula and expressed by HRS.
HRS＝((m 1 ×0.9)/m)×100％
Wherein m represents the total starch content, mg;
m 1 -sample point digested dextrose equivalent, mg.
And drawing a sample hydrolysis curve by taking the starch hydrolysis rate as an ordinate and taking the abscissa as time. The area under the starch hydrolysis curve (AUC) over a 0-180 min period for the samples and the standard food (white bread) was calculated Sample (I) And AUC Reference to )。
The starch Hydrolysis Index (HI) of the sample was calculated according to the following formula: HI = (AUC) Sample (I) /AUC Reference to )×100％。
The eGI of the sample was calculated according to the following formula: sample e GI =39.71+0.549 × HI.
The experimental results are as follows:
the eGI values of the germinated barley, buckwheat, millet, red bean and black bean of the present invention are shown in table 3.
TABLE 3 estimated glycemic index (eGI) of different sprouted cereals
| Sample (I) | Barley | Buckwheat (Fagopyrum esculentum Moench) | Red bean | Black soya bean |
| eGI value | 36 | 38 | 33 | 32 |
The eGI values of the sprouted cereals were all below 50.
Example 6
This example illustrates the application of malt flour in bread leavening.
Fermented bread was prepared using the malt flour of the present invention (i.e., malt flour prepared from germinated malt obtained in example 1) and commercially available wheat flour (control) according to the following procedure, respectively.
The method comprises the following steps: weighing flour ingredients (the adding amount of the malt flour is 20 wt%) → stirring dough to form a film → standing → cutting, rounding → standing → exhausting and shaping → proofing → baking.
The texture of the bread was observed and the toast texture was measured. The baked bread was cooled for 1 hour and then cut into toast slices of 15mm thickness.
The prepared breads were evaluated according to the bread sensory evaluation table of table 4, and the bread sensory evaluation scores are shown in table 5.
Table 4 bread sensory evaluation table
Table 5 bread sensory evaluation score
| Sensory attributes | Malt flour bread | Control of |
| Color | 8 | 6 |
| Form of the composition | 8 | 5 |
| Flavor (I) and flavor (II) | 8 | 6 |
| Taste of the product | 8 | 5 |
| Total score | 32 | 22 |
As can be seen from table 5, by performing sensory evaluation on the bread prepared from the malt flour and the wheat flour, it can be seen that, under the same process conditions, the malt flour replaces 20% of the wheat flour, which greatly influences the experimental results, and the bread prepared from the malt flour has a full and complete appearance, a smooth and unbroken surface, appropriate cavity size, softness, palatability, elasticity, no tooth sticking, and has the baking aroma of bread and the compound aroma of grains.
The GI values of the bread prepared using the malt flour and the wheat flour, respectively, are shown in table 6.
Table 6 bread evaluation glycemic index (eGI)
| Malt flour bread | Control of | |
| e GI value | 42 | 60 |
The preferred embodiments of the present invention have been described above in detail, but the present invention is not limited thereto. Within the scope of the technical idea of the invention, many simple modifications can be made to the technical solution of the invention, including combinations of various technical features in any other suitable way, and these simple modifications and combinations should also be regarded as the disclosure of the invention, and all fall within the scope of the invention.
Claims (10)
1. A method for preparing a sprouted grain, comprising the steps of:
(1) Soaking grain raw materials for 3-10h, cutting off water for 8-20h, soaking for 3-10h, and cutting off water for 0-10h to obtain grain soaking wet material;
(2) Keeping the temperature of the wet material obtained in the step (1) at 10-30 ℃ and the humidity of 50% -99% for germination for 1-7 days, and periodically supplementing water in the germination process to obtain a germination mixture;
(3) Keeping the germination mixture obtained in the step (2) at 30-50 ℃ for 1-8h for moisture removal treatment to obtain the moisture-removed germination mixture;
(4) And (4) performing gradient heating and baking treatment on the moisture-removed germination mixture obtained in the step (3) to obtain the germination grains.
2. The method according to claim 1, wherein, in the step (1), the cereal raw material comprises one or more of barley, buckwheat, highland barley, brown rice, red beans and black beans;
preferably, step (1) comprises: soaking the grain raw material for 5-8h, cutting off water for 10-16h, soaking for 5-7h, and cutting off water for 2-5h.
3. The method according to claim 1 or 2, wherein in step (2), the germination temperature is 12-25 ℃, the humidity is 70% -90%, and the germination time is 3-5 days;
preferably, in step (2), water is replenished once in each of 24h and 48 h;
preferably, in step (2), the amount of make-up water corresponds to: target weight = amount of grain fed x (100% -grain raw material moisture%)/(100% -target moisture%), the target weight being the weight of the grain after water supplementation.
4. The method according to any one of claims 1 to 3, wherein in step (3), the moisture discharge temperature is 30 to 45 ℃ and the moisture discharge time is 3 to 8 hours.
5. The method according to any one of claims 1 to 4, wherein in step (4), the dewatered germination mixture is subjected to a temperature-increasing roasting treatment from 30-45 ℃ to 85-100 ℃, wherein the total time of the temperature-increasing roasting treatment is 0-24h;
preferably, in the step (4), the germinated mixture after moisture removal is heated from 30-45 ℃ for 0.5h to 55-65 ℃ and kept for 1-3h, and then heated to 85-100 ℃ for 0.5h and kept for 0.5-9h for heating and roasting treatment.
6. Sprouted grain obtained according to the method of any one of claims 1 to 5.
7. Use of the sprouted grain according to claim 6, for the preparation of a low glycemic index food; preferably, the glycemic index of the food is below 50.
8. A method for preparing a low glycemic index food, comprising adding the milled sprouted grain of claim 6 to a raw material, fermenting, and roasting to obtain the low glycemic index food.
9. The method according to claim 8, wherein the sprouted grain is in green or ripened form, with or without the addition of wheat flour and/or rice flour to the raw material.
10. The method of claim 8 or 9, wherein the low glycemic index food comprises one or more of: rice and flour staple food products such as steamed stuffed buns, steamed buns and cold noodles; bakery products, such as bread, cakes, biscuits, caramel treats and cereal bars.
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