CN115553420B - Sprouted grain, preparation method thereof and application thereof in preparation of low glycemic index foods - Google Patents
Sprouted grain, preparation method thereof and application thereof in preparation of low glycemic index foods Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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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- Life Sciences & Earth Sciences (AREA)
- 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 sprouted grain prepared by the method, the method ensures that the sprouted grain has high sprouting rate, the polyphenol dissolution rate of sprouted grains such as barley, buckwheat, millet, red bean, black bean and the like is improved by more than 60 percent by carrying out repeated soaking, water-break and gradient heating baking processes, the soluble dietary fiber is obviously improved, the estimated glycemic index is lower than 50, the sensory quality is good, and the method has strong theoretical and practical significance for producing high-quality food with low glycemic index. The invention also relates to the application of the sprouted grain in preparing low glycemic index foods and a method for preparing the low glycemic index foods, and the prepared foods have 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 germinated grains, the germinated grains prepared by the method, and application of the germinated grains in preparation of foods with low glycemic indexes.
Background
With the rapid development of economy in China, the dietary structure and living habit of people have changed, and the miniaturization and the reduction of the movement amount of diet make chronic diseases related to metabolism, such as hyperlipidemia, hypertension, diabetes, obesity, cardiovascular diseases and the like, a main problem endangering human health, and a great deal of researches find that low Glycemic Index (GI) foods have outstanding effects on keeping physical health and reducing blood sugar level, and the low glycemic index foods become hot spots for food development in recent years.
Wheat, rice and miscellaneous cereals are main staple food dietary sources of residents in China and are closely related to human health, but the GI value of the wheat and rice is high. The coarse cereals are collectively called small grain bean crops, comprise barley, buckwheat, highland barley, red bean, black bean and the like, are rich in nutrition, are matched with grains with high GI values 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 low glycemic index foods. However, the soluble dietary fiber of the coarse cereals is not high, the coarse cereal is difficult to cook and coarse in taste when taken alone, and is difficult to digest, and the processing performance and the eating quality of the dough can be affected when the coarse cereal powder is mixed with the wheat flour for use.
The sprouted coarse cereal grain is prepared by using a sprouting mode, so that the grain activates endogenous enzymes of seeds through an imbibition effect, a series of physiological reactions are induced, 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 the food is reduced, the mouthfeel of the fermented main food of coarse cereal and coarse cereal is improved, the development of high-quality low-GI value food is facilitated, and the market demands of consumers for keeping physical health and reducing blood sugar level and the consumption demands of good mouthfeel are met.
The existing germination mode generally comprises that cereal raw materials are soaked for one time or a plurality of times, then are germinated with certain humidity and temperature, and can be divided into wet processing and dry processing according to whether the subsequent germination is dried or not. However, the sprouted grains obtained by a simple multiple soaking mode have irregular soaking times and time, lack of control on sprouting speed of the grains, are easy to cause autolysis of endosperm, reduce active substances in the follow-up process, have limited content improvement ratio of polyphenol and dietary fiber, and have a gap between flavor quality and refined grains. Soaking and water cut-off for specific times and time are needed to effectively control the water absorption and respiration of the grain raw materials, so that the expected effect is achieved.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation method of sprouted grains and the sprouted grains prepared by the method, wherein the sprouted grains are applied to preparation of low glycemic index foods, and the preparation method of the low glycemic index foods is provided. The sprouting coarse cereal grain developed by the sprouting method has high sprouting rate. The fermented grain polyphenol has high dissolution rate, 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 of preparing germinated grain, the method comprising the steps of:
(1) Soaking the grain raw material for 3-10h, cutting off water for 8-20h, soaking for 3-10h, cutting off water for 0-10h to obtain grain soaking wet material;
(2) Maintaining the wet material obtained in the step (1) at 10-30 ℃ and 50-99% of humidity, and periodically supplementing water in the germination process for 1-7 days to obtain a germination mixture;
(3) Maintaining the sprouting mixture obtained in the step (2) at 30-50 ℃ for 1-8h for moisture removal treatment to obtain a moisture-removed sprouting mixture;
(4) And (3) carrying out gradient heating baking treatment on the germinated mixture obtained in the step (3) after moisture removal to obtain germinated grains.
In a second aspect, the present invention provides germinated grain prepared according to the preparation method of the first aspect.
In a third aspect, the present invention provides the use of the sprouted grain described above in 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 food with low glycemic index, comprising adding the above germinated grain after being crushed into raw materials, fermenting, and baking to obtain the food with low glycemic index.
The beneficial effects of the invention are as follows:
1. Safe and healthy, and low cost: the main raw materials of the sprouted grain disclosed by the invention are coarse cereal grains and drinking water in the preparation process, so that the sprouted grain is green, natural, nutritional and healthy.
2. The germination method of the invention has high germination rate, and can obtain rich and various germinated grains by controlling baking parameters.
3. The sprouted grain prepared by the sprouting method has high polyphenol dissolution rate and dietary fiber dissolution rate, and has good sensory quality after being cooked.
4. The healthy new staple food or baked product developed by utilizing the sprouted grain has low glycemic index and good sensory quality.
5. The germination method of the invention improves respiration in the germination process of grains through repeated soaking and water-break treatment, promotes germination rate, simultaneously further improves polyphenol dissolution rate and soluble dietary fiber dissolution rate in grains, and generates pleasant aroma through gradient baking process, thereby improving flavor quality of germinated grains.
Additional features and advantages of the invention will be set forth in the detailed description which follows.
Drawings
Figure 1 shows the appearance characteristics of barley malt obtained by the process of the present invention.
Fig. 2 shows an appearance characteristic diagram of buckwheat malt, red bean sprouts and black bean sprouts obtained by the method of the present invention.
Detailed Description
The endpoints and any values of the ranges disclosed herein are not limited to the precise range or value, and are understood to encompass values approaching those ranges or values. For numerical ranges, one or more new numerical ranges may be found between the endpoints of each range, between the endpoint of each range and the individual point value, and between the individual point value, in combination with each other, and are to be considered as specifically disclosed herein.
In one embodiment, the present invention relates to a method of preparing germinated grain, the method comprising the steps of:
(1) Soaking the grain raw material for 3-10h, cutting off water for 8-20h, soaking for 3-10h, cutting off water for 0-10h to obtain grain soaking wet material;
(2) Maintaining the wet material obtained in the step (1) at 10-30 ℃ and 50-99% of humidity, and periodically supplementing water in the germination process for 1-7 days to obtain a germination mixture;
(3) Maintaining the sprouting mixture obtained in the step (2) at 30-50 ℃ for 1-8h for moisture removal treatment to obtain a moisture-removed sprouting mixture;
(4) And (3) carrying out gradient heating baking treatment on the germinated mixture obtained in the step (3) after moisture removal to obtain germinated grains with different flavors and colors.
According to the present invention, the sprouted grain may be different depending on the intended use, and one skilled in the art can select it as desired.
The germination raw materials disclosed herein are not limited to barley, buckwheat, highland barley, brown rice, red bean, black bean, and the germination raw materials should be understood as various grains.
Preferably, in step (1), the raw materials include one or more of barley, buckwheat, highland barley, brown rice, red bean and black bean. Preferably, step (1) is carried out at a temperature of 10-30 ℃.
According to the invention, the water for immersion in step (1) should meet the requirements of the standard for drinking water for life GB 5749.
Preferably, step (1) comprises: the raw materials are immersed for 5 to 8 hours (for example, 6 to 7 hours), water is cut off for 10 to 16 hours (for example, 10 to 14 hours), immersed for 5 to 7 hours (for example, 5 to 6 hours), and water is cut off for 3 to 5 hours (for example, 3 to 5 hours). The inventor finds that the soaking time is too short, the water absorption is insufficient, and the grains sprout slowly; and after the water absorption rate of the grains reaches a certain degree, the water absorption rate cannot be correspondingly improved by increasing the water absorption time. The water interruption can promote the oxygen concentration of the sprouting system, promote the respiration and sprouting of the grains, and the water interruption time is too short or too long, so that the grains cannot be in an optimal respiration state. The soaking times are less, so that the central part of the grains cannot fully absorb water, and germination is not facilitated. Excessive soaking times can cause excessive water absorption of grains and excessive rapid germination speed, so that endosperm is easy to self-dissolve, which is unfavorable for the generation of active substances and affects the content of polyphenol and dietary fiber.
In the present invention, the terms "wet-dip", "soak" and "dipping" are used interchangeably to refer to the complete soaking of the raw materials in water and/or the mixing of the raw materials with water in a predetermined ratio; the term "water break" refers to the removal of soaked raw materials from 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 at 24h and 48h each.
Preferably, in step (2), the water is replenished for 24h and 48h such that the moisture content of the cereal after the water replenishment is 40-45wt% and 45-50wt%, respectively.
Preferably, in step (2), the water make-up amount corresponds to: target weight = amount of grain material dosed x (100% -grain material moisture%)/(100% -target moisture%), the target weight being the weight of grain after water replenishment.
Preferably, in the step (3), the moisture removal temperature is 30-45 ℃ and the moisture removal 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 grains are insufficient in germination and insufficient in respiration, and the germination effect is affected; too high temperature and too high humidity and excessive water supplement can cause the grains to germinate too fast, resulting in autolysis of the endosperm of the grains and affecting the production of active substances. Insufficient moisture removal makes the germinated grain difficult to store and reduces the subsequent baking efficiency. Too high a moisture removal temperature and too long a time can affect the enzymatic activity in the grain, thereby affecting the continuous production of active substances during the moisture removal stage.
Preferably, in the step (4), the sprouting mixture after moisture removal is subjected to gradient heating baking treatment from 30-45 ℃ to 85-100 ℃ for 0-24 hours.
Preferably, in step (4), the dehumidified sprouting mix is warmed from 30-45 ℃ to 55-65 ℃ over 0.5h and maintained for 1-3h, and warmed from 85-100 ℃ over 0.5h and maintained for 0.5-9h.
Preferably, in step (4), the dehumidified sprouting mix is warmed from 45 ℃ to 55 ℃ over 0.5h and held for 3h, from 65 ℃ over 0.5h and held for 3h, from 75 ℃ over 0.5h and held for 3h, and from 85 ℃ over 0.5h and held for 3h.
Preferably, in step (4), the dehumidified germinated mix is warmed from 30 ℃ to 65 ℃ over 0.5h and held for 1h, and warmed from 0.5h to 85 ℃ and held for 2h.
In one embodiment, the present invention relates to germinated grain obtained by the preparation method as described above. The germinated grain has the following characteristics.
(1) By controlling the baking temperature and baking time in the above step 4, germinated grains with different water contents, different chromaticity and different flavors can be obtained.
(2) The form of the sprouted grain according to the present invention is not particularly limited, and may be a form of green sprouted grain, cured sprouted grain, sprouted grain powder, or the like.
(3) Polyphenol dissolution rate: the dissolution rate of grain polyphenols of germinated barley, buckwheat, highland barley, brown rice, red bean, black bean and the like is improved by more than 60%.
(4) Dissolution rate of dietary fiber: the dissolution rate of the dietary fiber of the grains 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 glycemic index: the sprouted grain coarse cereal has an estimated glycemic index of less than 50.
(6) Sensory descriptive evaluation characteristics of germinated grain: the grain shape is complete, the grain has buds and roots, the grain has slightly enlarged green grains, the taste of the raw grains of the grain is good, and the cured grains have aromatic flavor and no peculiar smell.
The specific germination operation of the invention improves the dissolution rate of the grain polyphenol, improves the dissolution rate of the soluble dietary fiber, reduces the GI value, has certain excellent characteristics of appearance, acidity, fragrance and the like, and improves the organoleptic quality characteristics of the product.
In one embodiment, the present invention relates to the use of the sprouted grain described above in the preparation of a low glycemic index food.
In the present invention, the low glycemic index means that the glycemic index is lower than 50. In the present invention, the terms "glycemic index" and "estimated glycemic index" are used interchangeably.
In one embodiment, the invention relates to a method for preparing low glycemic index food, which comprises adding the crushed sprouted grain into raw materials, fermenting and baking to obtain the low glycemic index food.
Preferably, the method for preparing the low glycemic index food comprises grinding green grains or cured grains of the sprouted grain, with or without adding flour such as wheat flour and rice flour, and the amount of the sprouted grain is not particularly limited. The germinated grain powder can be used for preparing steamed staple food (such as steamed stuffed bun, steamed bread, cold noodle, etc.), and baked product (such as bread, cake, biscuit, caramel treats, cereal bars, etc.).
Wherein the bread sensory descriptive evaluation features: the sensory evaluation and analysis result of the sprouted grain coarse cereal bread is that the air holes are fine and uniform, the wetting degree is high, the rebound is quick, the sprouted grain coarse cereal bread is soft, tasty and refreshing, does not stick teeth and has prominent fragrance.
According to the invention, the method for crushing the sprouted grain coarse grains can be carried out according to a 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 by way of examples. These examples are illustrative only and should not be construed as limiting the scope of the invention. All technical schemes and modifications thereof realized based on the above-mentioned contents of the present invention fall within the scope of the present invention. Unless otherwise indicated, each of the reagents and materials employed in the examples below are commercially available reagents and materials known in the art. Unless otherwise indicated, each operation hereinafter is a conventional operation known in the art.
Example 1
This example is a description of a method for preparing germinated grain from barley.
The dipping process comprises the following steps: the barley raw material (500 g) purchased in the market is fully immersed in water, after soaking for 7h at 15 ℃, the barley is taken out from the water, the water is cut off and placed for 14h, soaking is carried out for 6h again, and the water is cut off and placed for 3h, so that the grains fully absorb water.
The germination process comprises the following steps: spreading the soaked barley on a stainless steel tray, covering three layers of gauze, placing in a constant temperature and humidity box, keeping the temperature at 15deg.C and humidity at 85%, and germinating for 96 hr. The germination period is carried out once a day in the morning and evening. And watering the seedlings for 24 hours and 48 hours by using a watering can.
Moisture determination: after the barley was ground by a mill, the moisture content of the raw barley was 10.09% as measured by a moisture meter.
The target moisture content of the grains germinated for 24h and 48h was 43% and 45%, respectively. The germination lasts for 24 hours until 789g of water is added, and the germination lasts for 48 hours until 817g of water is added.
And (5) water supplementing amount calculation: target weight = amount of cereal raw material dosed (% 100% -cereal raw material moisture%)/(100% -target moisture%).
The target weight is the weight of the grains after water supplement, namely the water supplement amount and the weight of the grains before water supplement.
And (3) a moisture removal process: the temperature was kept at 45℃for 3 hours.
And (3) baking: 0.5h to 55℃for 3h,0.5h to 65℃for 3h,0.5h to 75℃for 3h,0.5h to 85℃for 3h.
(1) Germination performance
The germination rate of barley was estimated by hundred grain counting, and it was confirmed that the barley was germinated as long as fibrous roots were grown on the base of malt or the like, regardless of whether or not shoots were seen. The specific operation is as follows: after the germination period of 96 hours is finished, the number of normal germination seeds is recorded, and the germination rate of the seeds is expressed as the percentage of the number of normal germination seeds to the number of the test seeds. The germination rate of the barley malt by the method is more than 95%.
(2) Appearance characteristics
Malt appearance characteristics were observed. Golden yellow, complete grain and exploded malt testa, as shown in figure 1.
Example 2
This example is presented to illustrate the visual comparison of different germinated grains.
The dipping process comprises the following steps: respectively flushing market purchased buckwheat, red beans and black beans with drinking water for 3 times, then respectively mixing the drinking water and the grains in a ratio of 2:1 (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, so that the grains fully absorb water.
The germination process comprises the following steps: spreading the soaked grains (500 g each) on a stainless steel tray, covering three layers of gauze, placing in a constant temperature and humidity box, keeping the temperature at 25deg.C and humidity at 85%, and sprouting for 96 hr. The germination period is carried out once a day in the morning and evening. The germination was performed once for 24 hours and 48 hours, respectively (the water supplement amount was calculated and obtained in the same manner as in example 1).
And (3) a moisture removal process: the temperature was kept at 30℃for 3 hours.
And (3) baking: the temperature is raised to 65 ℃ for 1h, and the temperature is raised to 85 ℃ for 2h for 0.5 h.
The experimental results are shown in FIG. 2.
Example 3
This example is used to illustrate the assay of germinated cereal polyphenols.
(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 extracting residues with 70% ethanol for 2 times, mixing filtrates, concentrating, and freeze-drying to obtain polyphenol extract.
(2) Polyphenol content determination
Gallic acid standard curve: accurately transferring 1.0mL, 2.0mL, 3.0mL, 4.0mL, 5.0mL, 6.0mL, 7.0mL to 25mL of gallic acid solution into volumetric flasks, and fixing the volume to the scale with 95% ethanol to prepare gallic acid standard solution. Accurately sucking 50 mu L of gallic acid standard solution into a clean test tube, adding 3mL of distilled water, 250 mu L of Folin-phenol reagent and 750 mu L of 7% Na 2CO3, uniformly mixing, adding 950 mu L of distilled water, standing at 25 ℃ for 2 hours, and measuring the absorbance at 765nm by using an enzyme-labeled instrument. And drawing a gallic acid standard curve.
(3) Determination of polyphenol content: accurately weighing 1g of extract sample, placing in a 100mL volumetric flask, adding 50mL of distilled water, adding 1mL of Fulin reagent, shaking uniformly, standing for 5min, adding 10% Na 2CO3 mL, placing in a constant-temperature water bath kettle at 25 ℃ for reaction for 60min after volume fixing, and measuring absorbance at 765 nm. And (5) substituting the polyphenol content into a gallic acid standard curve, and calculating the polyphenol content improvement percentage.
The experimental results are as follows:
the percentages of the polyphenol contents of the germinated barley, the buckwheat, the red beans and the black beans are shown in Table 1.
TABLE 1 polyphenol content enhancement rates of different germinated grains
| Sample of | Barley | Buckwheat | Red bean | Black bean |
| Polyphenol content increase rate (%) | 62 | 75 | 75 | 77 |
The polyphenol content of the germinated grain is increased by more than 60% relative to the unmalted grain.
Example 4
This example is used to illustrate the measurement study of dietary fiber of sprouted grain.
5G of barley, buckwheat, red bean, black bean dry powder and germinated sample dry powder are soaked in ethanol solution with the volume fraction of 85% at 80 ℃ for 1h and filtered. After drying overnight at 60℃the sample was mixed 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 maintaining at 95deg.C for 30min until 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 reacted at 60℃for 4 hours to remove the protein. The pH was adjusted to 4.5 with hydrochloric acid, and amyloglucosidase was added and reacted at 55℃for 2 hours to hydrolyze the starch hydrolysate further. 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 enzymes. Centrifuging the mixture at 5500r/min for 20min, and collecting supernatant and precipitate respectively to obtain Insoluble Dietary Fiber (IDF). The IDF is further washed by distilled water, absolute ethyl alcohol and acetone in sequence, centrifuged (5500 r/min, 10 min) and the precipitate is collected to obtain the washed IDF. The supernatant was added with 4 volumes of absolute ethanol preheated to 60℃and precipitated for 1h at room temperature. 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). The SDF and the IDF were weighed by vacuum freeze drying, respectively.
Dietary fiber content (%) was calculated using the following formula: dietary fiber content= (m 1+m2)/5×100%.
Wherein m 1 is the 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 dietary fiber content of germinated barley, buckwheat, red bean, black bean of the present invention is shown in table 2.
TABLE 2 dietary fiber content enhancement rates for different germinated grains
| Sample of | Barley | Buckwheat | Red bean | Black bean |
| Dietary fiber content increase rate (%) | 68 | 56 | 65 | 65 |
The content of soluble dietary fiber in germinated grain is increased by 55% or more relative to unmalted grain.
Example 5
This example is a study to demonstrate the estimated glycemic index (eGI) of germinated barley, buckwheat, red bean, black bean.
(1) In vitro simulation of digestion process
Oral simulation: 5g of cereal flour to be tested was weighed, alpha-amylase (7.5U/mL) was added and the digestion time was set to 2min.
Stomach simulation: after the completion of the oral simulation, pepsin (100U/mL) was added, the pH was adjusted to 3.0 with 1mol/LHCl, and the digestion time was set to 2h.
Intestinal tract simulation: after the stomach simulation was completed, alpha-amylase (10U/mL), trypsin (5U/mL) and lipase (10U/mL) were added; adjusting the pH of the digestion system to 7.0 by adopting 1mol/L NaOH, uniformly sampling 3mL when the digestion time is 0, 10, 20, 40, 60, 90, 120 and 180min respectively, inactivating enzyme 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 digestive system is measured by using glucose as a standard substance and adopting a 3, 5-dinitrosalicylic acid method, and the hydrolysis rate (Hydrolysis rate of Starch, HRS) of starch is calculated according to the following formula and is expressed by HRS.
HRS＝((m1×0.9)/m)×100％
Wherein, m is the total starch content, mg;
m 1 -sample Point digested glucose equivalent, mg.
And drawing a sample hydrolysis curve by taking the starch hydrolysis rate as an ordinate and the time as an abscissa. The areas under the starch hydrolysis curve (AUC sample of and AUC Reference to ) of the samples and standard food (white bread) during 0-180 min were calculated.
The starch hydrolysis index (Hydrolysis Index, HI) of the sample was calculated according to the following formula: hi= (AUC sample of /AUC Reference to ) ×100%.
EGI of the samples were calculated according to the following formula: sample eGI=39.71+0.549XHI.
The experimental results are as follows:
The eGI values of germinated barley, buckwheat, millet, red bean and black bean of the present invention are shown in Table 3.
TABLE 3 estimated glycemic index for different germinated grains (eGI)
| Sample of | Barley | Buckwheat | Red bean | Black bean |
| EGI value | 36 | 38 | 33 | 32 |
The eGI values of the germinated grain were all below 50.
Example 6
This example is used to illustrate the application of malt flour in fermented bread.
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), respectively, according to the following procedure.
The steps are as follows: weighing flour ingredients (the addition amount of malt flour is 20 wt%) and stirring dough to form a film, standing, cutting into blocks, rounding, standing, exhausting and shaping, proofing and baking.
The tissue state of the bread was observed and the toast texture was measured. After cooling the baked bread for 1 hour, it was cut into toast slices 15mm thick.
The prepared bread was evaluated according to the bread sensory evaluation table of table 4, and the bread sensory evaluation scores are shown in table 5.
Table 4 organoleptic evaluation of bread
Table 5 score for sensory evaluation of bread
| Sensory attributes | Malt flour bread | Control |
| Color and luster of | 8 | 6 |
| Morphology of the product | 8 | 5 |
| Flavor of | 8 | 6 |
| Mouthfeel of the product | 8 | 5 |
| Total score | 32 | 22 |
From table 5, it can be seen that the sensory scoring of the bread prepared from malt flour and wheat flour shows that the substitution of malt flour for 20% of wheat flour greatly affects the experimental result under the same process conditions, and the bread prepared from malt flour has full and complete appearance, smooth and unbroken surface, proper cavity size, softness, palatability, elasticity, no sticking teeth, and the baking flavor of bread and the compound flavor of grains.
The GI values of the breads prepared using malt flour and wheat flour, respectively, are shown in table 6.
Surface 6 bread estimation glycemic index (eGI)
| Malt flour bread | Control | |
| E GI value | 42 | 60 |
The preferred embodiments of the present invention have been described in detail above, but the present invention is not limited thereto. Within the scope of the technical idea of the invention, a number of simple variants of the technical solution of the invention are possible, including combinations of the individual technical features in any other suitable way, which simple variants and combinations should likewise be regarded as being disclosed by the invention, all falling within the scope of protection of the invention.
Claims (3)
1. A method of increasing the polyphenol content of germinated grain comprising the steps of:
(1) Soaking the grain raw material at 25 ℃ for 6 hours, cutting off water for 14 hours, soaking for 5 hours, cutting off water for 3 hours, and obtaining grain soaking wet material;
in the step (1), the cereal raw material is buckwheat, red bean or black bean;
(2) Maintaining the temperature of the wet material obtained in the step (1) at 25 ℃ and the humidity at 85% for germination, wherein the germination time is 96 hours, and periodically supplementing water in the germination process to obtain a germination mixture;
in the step (2), water is supplemented once in 24 hours and 48 hours respectively;
In the step (2), the water supplementing amount accords with: target weight = throw amount of cereal raw material x (100% -cereal raw material moisture%)/(100% -target moisture%), the target weight being the weight of cereal after water replenishment;
(3) Maintaining the sprouting mixture obtained in the step (2) at 30 ℃ for 3 hours for moisture removal treatment to obtain a moisture-removed sprouting mixture;
(4) Carrying out gradient heating baking treatment on the sprouted mixture obtained in the step (3) after moisture removal to obtain sprouted grains;
In step (4), the dehumidified sprouting mix is warmed to 65 ℃ by 0.5 h and kept at 1h, and warmed to 85 ℃ by 0.5 h and kept at 2 h;
the sprouted grain has a glycemic index of less than 50;
the germinated grain has a polyphenol content increase of 60% or more relative to unmalted grain.
2. A method of increasing the polyphenol content of germinated grain comprising the steps of:
(1) Soaking the grain raw material at 15 ℃ for 7h, cutting off water for 14h, soaking for 6h, cutting off water for 3h, and obtaining grain soaking wet material;
In step (1), the cereal material is barley;
(2) Maintaining the temperature of the wet material obtained in the step (1) at 15 ℃ and the humidity at 85% for germination, wherein the germination time is 96 hours, and periodically supplementing water in the germination process to obtain a germination mixture;
in the step (2), water is supplemented once in 24 hours and 48 hours respectively;
In the step (2), the water supplementing amount accords with: target weight = throw amount of cereal raw material x (100% -cereal raw material moisture%)/(100% -target moisture%), the target weight being the weight of cereal after water replenishment;
(3) Maintaining the sprouting mixture obtained in the step (2) at 45 ℃ for 3 hours for moisture removal treatment to obtain a moisture-removed sprouting mixture;
(4) Carrying out gradient heating baking treatment on the sprouted mixture obtained in the step (3) after moisture removal to obtain sprouted grains;
In step (4), the dehumidified sprouting mix is warmed to 55 ℃ via 0.5h and kept at 3h, warmed to 65 ℃ via 0.5h and kept at 3h, warmed to 75 ℃ via 0.5h and kept at 3h, warmed to 85 ℃ via 0.5h and kept at 3h;
the sprouted grain has a glycemic index of less than 50;
the germinated grain has a polyphenol content increase of 60% or more relative to unmalted grain.
3. Germinated cereal obtainable by the method according to claim 1 or 2.
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