CN115633755B - Slow-sugar low-GI wheat flour product composition and preparation method thereof - Google Patents
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Abstract
The invention provides a slow-sugar low-GI wheat flour product composition and a preparation method thereof, belonging to the field of food science. According to the invention, the low-GI durum flour is used as a main raw material, the guar gum and the white rice vinegar are added as auxiliary materials, the GI of the prepared composition can be further reduced through the synergistic effect of the durum flour, the guar gum and the white rice vinegar, and the prepared composition has a very low glycemic index (low GI), can be used for making meals such as steamed bread and the like, does not affect the mouthfeel, and meets the daily requirements of a large number of diabetics.
Description
Technical Field
The invention belongs to the field of food science, and particularly relates to a slow-sugar low-GI wheat flour product composition and a preparation method thereof.
Background
With the increase of diabetic patients year by year, the chronic hyperglycemia state of diabetes and various complications of diabetes affect the health of people and even threaten life. The medical nutrition therapy plays an important role in preventing and treating diabetes and complications thereof, and is the basis of all comprehensive treatments of diabetes. A standard and lasting nutrition treatment concept is provided in Chinese diabetes medical nutrition treatment guideline 2010, and aims to correct sugar and lipid metabolism disorder of a diabetic, reduce islet beta cell load, delay occurrence and development of diabetes complications, improve the life quality of the diabetic, reduce the incidence of the diabetes, and reduce personal and social economic burdens of the diabetes complications.
The GI value of food affects the digestion and absorption rate of the food after the food enters the digestive tract and the release speed of glucose, high-GI food shows fast digestion, high absorption rate and fast glucose release, while low-GI food has the opposite effect of reducing the peak value and slowing down the speed of the glucose after the glucose enters the blood, and has long retention time in the stomach and intestine, particularly has a control effect on sudden rise of postprandial blood glucose and improves the fluctuation of the blood glucose level. Meanwhile, low GI diet can reduce blood lipid and improve insulin resistance because free fatty acid levels in blood are suppressed after eating low GI diet, and antagonism of hormone response, thereby increasing the uptake and utilization rate of glucose in peripheral tissues. Low GI diets and dietary fiber are of increasing interest in medical nutrition therapy because of their outstanding clinical advantages.
Journal literature (screening of a self-stabilization system of low-sugar eight-treasure porridge and GI human body test thereof, liu Yi Feng and the like, food science, 41 th volume, 5 th stage) develops a self-stabilization and low-Glycemic Index (GI) eight-treasure porridge, namely low GI porridge (GI is less than or equal to 55), and starch, plantago ovata husk powder, konjak refined flour, millet, yellow rice and oat are screened as main raw materials by investigating the influence of soup and rice on the rheological properties (viscosity, elasticity and the like) of the eight-treasure porridge, so that a self-stabilization system is formed without adding artificial additives. Human GI test is carried out at the same time, and the result shows that: the postprandial blood glucose level of the low GI porridge was both increased and decreased more smoothly than the postprandial blood glucose level of glucose, so the low GI porridge had the effect of stabilizing the postprandial blood glucose level (GI = 51.8).
Journal literature (low GI coarse cereal composite baked steamed bun process formula optimization and quality analysis, jinhuimin, etc.; china food and oil institute, 37 rd volume, 3 rd phase) in order to improve the quality of low Glycemic Index (GI) coarse cereal composite baked steamed bun, highland barley flour, quinoa flour and buckwheat flour are used as main raw materials, and the formula and process of the coarse cereal composite baked steamed bun are optimized by adopting single-factor and orthogonal experiments. The result shows that the optimal formula and the process conditions of the coarse cereal composite baked steamed bread are as follows: 5% of highland barley powder, 5% of quinoa powder and 20% of buckwheat powder; the addition amount of the modifier is 0.6%, the addition amount of the yeast is 1.5%, and the fermentation time is 45 min, wherein the sensory score of the steamed bun prepared under the condition is 84.62, the eGI value is 38.62, the appearance of the low-GI coarse cereal composite baked steamed bun is good spherical, the surface of the low-GI coarse cereal composite baked steamed bun is smooth, the gloss is good, the steamed bun is rich in elasticity, internal pores are fine and uniform, the steamed bun has strong chewing and biting properties, and is tasty and non-sticky.
Patent (CN 114209005A) discloses a low-GI coarse cereal steamed bread and a preparation method thereof, wherein the steamed bread comprises the following substances in parts by weight: 2-15 parts of tartary buckwheat powder, 5-20 parts of highland barley powder, 3-18 parts of soybean fiber powder, 7-20 parts of chickpea powder, 2-6 parts of slow-Tang composite prebiotics powder, 60-100 parts of wheat flour and 40-90 parts of purified water. The adopted soybean fiber powder is processed by using defatted soybean meal, is treated by an extrusion process, eliminates undesirable factors such as urease and the like, retains fiber and protein components, and has certain effects on improving intestinal health, delaying the digestion and absorption rate of food in gastrointestinal tracts and increasing satiety; the slow Tang compound prebiotics powder is added, so that the high peak value of blood sugar after eating is reduced, the state and the taste of the product are not influenced by proper addition, and the slow Tang compound prebiotics powder is suitable for people who lose weight and control sugar. Compared with the prior art, the GI value of the prepared coarse cereal steamed bread is less than or equal to 55.
As can be seen, the prior art has been very rich in studies on slow-sugar low GI diets. However, the GI values of the low GI diets prepared by the prior art are still high. Therefore, there is a need to improve the prior art to provide a slow-glucose low-GI wheat flour product composition having a lower GI value that can be used to prepare a slow-glucose low-GI diet that meets the daily needs of a wide range of diabetic patients.
Disclosure of Invention
The invention provides a slow-sugar low-GI wheat flour product composition and a preparation method thereof, aiming at the problems in the prior art. According to the invention, the low-GI durum flour is used as a main raw material, the guar gum and the white rice vinegar are added as auxiliary materials, the GI of the prepared composition can be further reduced through the synergistic effect of the durum flour, the guar gum and the white rice vinegar, and the prepared composition has a very low glycemic index (low GI), can be used for making meals such as steamed bread and the like, does not affect the mouthfeel, and meets the daily requirements of a large number of diabetics.
To achieve the above objects, in a first aspect, the present invention provides a slow-sugar low GI wheat flour product composition comprising the following raw materials:
20-60 parts of wheat flour, 0.5-8 parts of guar gum, 0.5-5 parts of white rice vinegar, 0.1-0.6 part of yeast powder, 0.5-6 parts of corn oil, 25-40 parts of water and 2.2-23 parts of modified coarse grain powder.
The modified coarse grain powder preferably comprises the following components: 1-14 parts of soybean fiber, 1-6 parts of pea fiber and 0.2-3 parts of wheat gluten.
Among them, wheat flour is preferably durum wheat flour.
In a second aspect, the present invention provides a method for preparing the above slow-sugar low GI wheat flour product composition, comprising the steps of: weigh → knead dough.
Further, the specific process comprises the following steps:
1) Weighing: weighing the raw materials according to the formula, and dry-mixing the raw materials except the white rice vinegar, the corn oil and the water uniformly;
2) Kneading: and (3) mixing white rice vinegar, corn oil and water with the dry powder raw materials which are dry-mixed uniformly in the step 1) in a dough mixer to obtain soft and smooth dough, thus obtaining the slow-sugar low-GI wheat flour product composition.
In a third aspect, the invention provides slow-sugar low-GI steamed bread which is prepared from the slow-sugar low-GI wheat flour product composition.
In a fourth aspect, the invention provides a preparation method of slow-sugar low-GI steamed bread, which comprises the following steps: weighing → kneading → pressing → split shaping → fermentation → steaming → cooling → packaging.
Further, the specific process comprises the following steps:
1) Weighing: weighing raw materials according to a formula, and uniformly mixing the raw materials except the white rice vinegar, the corn oil and the water in a dry way;
2) Kneading: mixing white rice vinegar, corn oil and water with the dry powder raw materials which are dry-mixed uniformly in the step 1) in a dough mixer to form soft and smooth dough, thus obtaining the slow-sugar low-GI wheat flour product composition;
3) Pressing the noodles: folding the dough by a noodle press, and rotationally pressing for 10-20 times;
4) And (3) cutting and shaping: pressing the dough, cutting into a certain mass of the face agent, and rubbing into round or square dough;
5) And (3) fermentation: putting the dough into a fermentation box for fermentation;
6) Steaming: putting the fermented dough into a whole box, and steaming;
7) And (3) cooling: quickly cooling the steamed bun to room temperature;
8) And (3) packaging: filling the steamed bread into a packaging bag and performing heat sealing.
Further, the fermentation process in the step 5) comprises the following steps: the dough is placed into a fermentation box with the temperature of 35-37 ℃ and the humidity of 75-85 percent, the fermentation is carried out for 30-60min, and the volume of the dough expands by more than 1 time.
Further, the steaming process in the step 6) comprises the following steps: putting the fermented dough into a whole box, steaming for 15-20min, stopping steam, and sealing for 3-5min.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, the low-GI durum flour is used as a main raw material, the guar gum and the white rice vinegar are added as auxiliary materials, the GI of the prepared composition can be further reduced through the synergistic effect of the durum flour, the guar gum and the white rice vinegar, and the prepared composition has a very low glycemic index (low GI), can be used for making meals such as steamed bread and the like, does not affect the mouthfeel, and meets the daily requirements of a large number of diabetics.
Detailed Description
It should be noted that the raw materials used in the present invention are all common commercial products, and the sources thereof are not particularly limited. The present invention will be described in detail with reference to specific examples.
Examples 1 to 3
A slow-sugar low GI wheat flour product composition has a specific formula shown in Table 1.
Comparative example 1
The procedure of example 1 was repeated except that durum wheat flour was changed to wheat enriched flour, and the details are shown in Table 1.
Comparative example 2
The same procedure as in example 1 was repeated except that guar gum was not added and the amount of guar gum added to durum wheat flour, as specified in Table 1.
Comparative example 3
The same procedure as in example 1 was repeated except that the white rice vinegar was not added and the amount of the white rice vinegar added to the durum wheat flour was as shown in Table 1.
Comparative example 4
The procedure of example 1 was repeated except that the durum wheat flour was changed to wheat enriched flour without adding white rice vinegar and guar gum, and the amounts of wheat flour and water were adjusted, and the details are shown in Table 1.
Comparative example 5
The raw material proportion of the common white steamed bread is shown in table 1.
Comparative example 6
The procedure of example 1 was repeated except that the white rice vinegar and guar gum were not added and the amounts of the white rice vinegar and guar gum were added to durum wheat flour, as shown in Table 1.
Application example
1. Steamed bread was prepared using the slow-sugar low-GI wheat flour product compositions of examples 1-3 and the compositions of comparative examples 1-6, the specific formulation is shown in table 1, the total amount of raw materials was 1kg, and the preparation steps were:
1) Weighing: weighing raw materials according to a formula, and uniformly mixing the raw materials except the white rice vinegar, the corn oil and the water in a dry way;
2) Kneading: mixing white rice vinegar, corn oil and water with the dry powder raw materials which are dry-mixed uniformly in the step 1) in a dough mixer to form soft and smooth dough, thus obtaining the slow-sugar low-GI wheat flour product composition;
3) Pressing the noodles: folding the dough by a dough press, and rotationally pressing for 15 times;
4) And (3) segmentation and reshaping: pressing the dough, cutting into a certain mass of the face agent, and rubbing into round or square dough;
5) Fermentation: putting the dough into a fermentation box with the temperature of 36 ℃ and the humidity of 80%, fermenting for 40min, and expanding the volume of the dough by 1.5 times;
6) Steaming: putting the fermented dough into a whole box, steaming for 16min, stopping steam, and sealing for 4min;
7) And (3) cooling: quickly cooling the steamed bun to room temperature;
8) Packaging: filling the steamed bread into a packaging bag and performing heat sealing.
TABLE 1
2. Steamed bun Glycemic Index (GI) test
According to ISO26642: methods 2010 and WS/T652-2019 volunteers were selected, test foods were treated, and human Glycemic Index (GI) of low GI steamed bun examples, comparative examples (comparative examples 1-4, 6), blank samples (white steamed buns) were tested. Based on the GI value, the products can be classified as low GI (GI less than or equal to 55), medium GI (GI more than 55 and less than 70) and high GI (GI more than or equal to 70).
The test method is characterized in that 8 qualified volunteers are screened out to participate in the test according to the references ISO26642, 2010, food products-Determination of the Glycation Index (GI) and recenimation for Food class \64257and WS/T652-2019, food blood glucose generation index Determination method. The results of the GI testing of examples 1-3 and comparative examples 1-6 are shown in Table 1.
As can be seen from table 1, the GI of the regular white steamed bun (comparative example 5) was 88.1, the GI of examples 1-3 containing durum flour, guar gum, and white rice vinegar was 38.1, 33.6, and 42.1, the GI of example 1 was changed to wheat rich flour (comparative example 1), the GI of example 1 was changed to guar gum (comparative example 2), the white rice vinegar (comparative example 3) was changed to example 1, the GI of example 1 was changed to guar gum and white rice vinegar and durum flour was changed to wheat rich flour (comparative example 4), the GI of example 1 was changed to guar gum, white rice vinegar, soybean fiber, and pea fiber, the GI of example 1 was changed to wheat rich flour (comparative example 5), the GI of example 1 was changed to wheat rich flour (comparative example 6), and the GI of example 1-3 was 64.0, 50.9, 63.0, 86.5, and 77.3, respectively, which were significantly higher than those of examples 1-3. Therefore, the composition prepared by compounding the durum wheat flour, the guar gum and the white rice vinegar has a very low glycemic index (low GI), and can be used for making meals such as steamed bread and the like.
The technical scheme of the invention is not limited to the technical means disclosed by the technical means, and also comprises the technical scheme formed by any combination of the technical features. While the foregoing is directed to embodiments of the present invention, it will be appreciated by those skilled in the art that various changes may be made in the embodiments without departing from the principles of the invention, and that such changes and modifications are intended to be included within the scope of the invention.
Claims (8)
1. A slow-sugar low GI wheat flour product composition is characterized by comprising the following raw materials:
20-60 parts of wheat flour, 0.5-8 parts of guar gum, 0.5-5 parts of white rice vinegar, 0.1-0.6 part of yeast powder, 0.5-6 parts of corn oil, 25-40 parts of water and 2.2-23 parts of modified coarse grain powder; the modified coarse grain powder comprises the following components: 1-14 parts of soybean fiber, 1-6 parts of pea fiber and 0.2-3 parts of wheat gluten; the wheat flour is durum wheat flour.
2. The method of making a slow-sugar low GI wheat flour product composition of claim 1, comprising the steps of: weigh → knead dough.
3. The method of claim 2, comprising the steps of:
1) Weighing: weighing the raw materials according to the formula, and dry-mixing the raw materials except the white rice vinegar, the corn oil and the water uniformly;
2) Kneading: and (3) mixing white rice vinegar, corn oil and water with the dry powder raw materials which are dry-mixed uniformly in the step 1) in a dough mixer to obtain soft and smooth dough, thus obtaining the slow-sugar low-GI wheat flour product composition.
4. A slow-sugar, low GI steamed bread made by the slow-sugar, low GI wheat flour product composition of claim 1.
5. The method for preparing slow-sugar low-GI steamed bread according to claim 4, comprising the steps of: weighing → kneading → pressing → dividing and shaping → fermenting → steaming → cooling → packaging.
6. The method of claim 5, comprising the steps of:
1) Weighing: weighing the raw materials according to the formula, and dry-mixing the raw materials except the white rice vinegar, the corn oil and the water uniformly;
2) Kneading: mixing white rice vinegar, corn oil and water with the dry powder raw materials which are dry-mixed uniformly in the step 1) in a dough mixer to form soft and smooth dough, thus obtaining the slow-sugar low-GI wheat flour product composition;
3) Pressing the noodles: folding the dough by a noodle press, and rotationally pressing for 10-20 times;
4) And (3) segmentation and reshaping: cutting the pressed dough into a certain mass of a surface agent, and twisting into round or square dough;
5) Fermentation: putting the dough into a fermentation box for fermentation;
6) Steaming: putting the fermented dough into a steam box, and steaming;
7) And (3) cooling: quickly cooling the steamed bun to room temperature;
8) Packaging: filling the steamed bread into a packaging bag and performing heat sealing.
7. The method according to claim 6, wherein the fermentation process of step 5) is: the dough is placed into a fermentation box with the temperature of 35-37 ℃ and the humidity of 75-85 percent, the fermentation is carried out for 30-60min, and the volume of the dough expands by more than 1 time.
8. The preparation method according to claim 6, wherein the steaming process of step 6) is: and putting the fermented dough into a steam box, steaming for 15-20min, stopping steam, and sealing for 3-5min.
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