WO2022007133A1 - 一种藜麦质低gi配料的制备方法 - Google Patents

一种藜麦质低gi配料的制备方法 Download PDF

Info

Publication number
WO2022007133A1
WO2022007133A1 PCT/CN2020/109944 CN2020109944W WO2022007133A1 WO 2022007133 A1 WO2022007133 A1 WO 2022007133A1 CN 2020109944 W CN2020109944 W CN 2020109944W WO 2022007133 A1 WO2022007133 A1 WO 2022007133A1
Authority
WO
WIPO (PCT)
Prior art keywords
quinoa
emulsifier
cellulase
low
pulverization
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/CN2020/109944
Other languages
English (en)
French (fr)
Inventor
田耀旗
刘畅
麻荣荣
詹锦玲
卢浩
邱立忠
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Jiangnan University
Original Assignee
Jiangnan University
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Jiangnan University filed Critical Jiangnan University
Publication of WO2022007133A1 publication Critical patent/WO2022007133A1/zh
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/46—Ingredients of undetermined constitution or reaction products thereof, e.g. skin, bone, milk, cotton fibre, eggshell, oxgall or plant extracts
    • 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

Definitions

  • the invention relates to a preparation method of a quinoa low-GI ingredient, which is applied to the pharmaceutical sustained-release carrier and functional food ingredient industry, and belongs to the technical field of organic polymer compound preparation or processing.
  • Quinoa is a whole nutritious grain, with protein content of 16% to 22%, containing 9 kinds of essential amino acids, and the amino acid composition is balanced.
  • quinoa has high nutritional value, when it is used in production and processing, the saponins present in the outer skin of the seeds will produce a bitter and astringent taste, which affects the taste and safety of quinoa.
  • Traditional saponin removal methods mostly use washing and brewing, but at the same time, it will lead to the loss of nutrients in quinoa. The establishment of a new saponin removal method provides more possibilities for the application of quinoa low GI ingredients in pharmaceutical excipients and food ingredients.
  • quinoa is mainly due to the high content of resistant starch (slowly digestible starch and resistant starch) in its starch, but quinoa starch has poor heat resistance, and starch granules are easily heated during processing (60- 70 °C), swelling and rupture occurred, resulting in an increase in the content of digestible starch and an accelerated hydrolysis rate of starch, thereby losing its low GI properties.
  • emulsifiers are usually complexed with starch to form VII-type crystals to improve the heat-resistant stability of starch. waste water. Therefore, it is urgent to find new technologies to reduce the loss of GI properties during the processing of quinoa, which has a very important role in regulating human blood sugar levels.
  • the present invention provides a preparation method of quinoa low GI ingredients.
  • the quinoa low GI ingredients are prepared by adding enzymes and extruding by pulverizing quinoa after roasting, mixing and tempering with an emulsifier, and adding enzymes.
  • the present invention utilizes the thermal instability property of saponins, adopts high-temperature baking to decompose saponins, replaces the traditional washing and brewing method, removes the bitterness and potential safety brought by epidermal saponins, and pre-ripens quinoa at the same time.
  • emulsifier and cellulase and extruded which not only uses extrusion technology to provide complex environment for emulsifier and starch, but also improves the complexation rate of emulsifier and quinoa starch, and enhances the heat resistance of quinoa starch.
  • Stability and resistance to enzymatic hydrolysis, and the addition of cellulase at the same time of extrusion effectively increases the content of soluble dietary fiber in quinoa.
  • the interaction of the two reduces the GI value of the extruded product, thereby realizing the quinoa low GI ingredient. Efficient preparation.
  • the invention discloses a method for preparing quinoa low-GI ingredients.
  • the quinoa is used as a raw material, pre-cured by baking, then mixed with an emulsifier and cellulase for conditioning, and finally extruded to obtain quinoa low-GI ingredients .
  • the method includes the following steps:
  • Baking treatment the quinoa is subjected to baking treatment
  • step (2) pulverizing: pulverizing the quinoa obtained in step (1), for subsequent use;
  • step (3) mixing and tempering: adding emulsifier and cellulase to the quinoa powder obtained in step (2), mixing evenly, and adding water to prepare;
  • step (3) the compound obtained in step (3) is extruded and processed in a screw extruder;
  • the baking temperature is 160-180° C.
  • the time is 8-10 minutes.
  • the quinoa in step (1), has no bitterness and astringency, and the pre-ripening degree reaches 30% to 35%.
  • the particle size of the quinoa after being pulverized in step (2) should reach more than 100 meshes.
  • the emulsifier in step (3) is glycerol monostearate, and the addition amount is 0.5% to 1% (w/w) of quinoa flour.
  • the amount of cellulase added in step (3) is 20-40 U/g dry basis of quinoa powder.
  • step (3) water is added to adjust the moisture content of the mixture to 30%-35%.
  • the screw extruder in step (4) includes five temperature control sections, which are 60-70°C, 70-80°C, 70-80°C, 60-70°C, 60 ⁇ 70°C, the feeding speed is 6 ⁇ 8kg/h, and the screw speed is 90 ⁇ 110r/min.
  • step (5) is to dry the product obtained in step (4) with hot air at 70-80° C. for 40-50 min.
  • the particle size of the quinoa low-GI ingredients obtained in step (5) should reach more than 100 meshes.
  • the invention discloses a quinoa quality low-GI ingredient prepared by the above method, and the GI value is lower than 45.
  • the invention discloses the application of the above-mentioned quinoa low-GI ingredient in the field of drug sustained-release carrier and food ingredient.
  • the present invention discloses a method for reducing the GI value of extruded grains.
  • the method is to adjust the grains by adding emulsifier and cellulase before extrusion processing, so as to reduce the GI value of the extruded grains;
  • the Grains include rice, wheat, oats, quinoa or corn.
  • the emulsifier is glycerol monostearate, and the addition amount is 0.5% to 1% of the grain quality.
  • the added amount of the cellulase is 20-40 U/g grains.
  • the present invention adopts the baking method to decompose the quinoa saponins, removes the bitterness and astringency brought by the quinoa epidermal saponins, and simultaneously pre-ripens the quinoa, and the pre-ripening degree reaches 30% to 35%;
  • the present invention adopts the extrusion method to provide a complexing environment for starch and emulsifier, improve the complexation rate of quinoa starch and emulsifier, enhance its thermal stability and resistance to enzymatic hydrolysis, reduce its hydrolysis rate, and maintain quinoa
  • the present invention adopts the method of adding enzyme extrusion, that is, adding cellulase before extrusion, so that the raw material powder and cellulase can fully function in the extruder, and the instantaneous action of the extruder is utilized. Keep cellulase in the "process activity" in the extrusion system, thereby effectively increasing the content of soluble dietary fiber contained in the extrudate, and the two interact to reduce the GI value of the extrudate together;
  • the quinoa low GI ingredients prepared by the above method have an anti-digestive starch content of 70%, a soluble dietary fiber content of 6%, and a glycemic index in the range of 40 to 45, effectively maintaining the low quinoa in processing. GI properties. And the method of the invention has short production period, high production efficiency, low cost, and is easy to large-scale industrial production;
  • the quinoa low-GI ingredients prepared by the present invention have excellent physiological functions such as improving intestinal health, preventing diabetes, controlling body weight, etc., and are suitable for consumption of type II diabetes patients to control blood sugar, and are used in drug sustained-release and functional foods. It is widely used in the field of ingredients.
  • the degree of pregelatinization of the samples was measured by DSC. Weigh 4mg (dry basis) of raw quinoa powder and roasted quinoa powder in a crucible, add deionized water in a mass ratio of 1:2, press the lid and seal, and place at room temperature, and measure after equilibrating overnight. Taking an empty crucible as a reference, the scanning temperature range is 20-140 °C, and the scanning rate is 10 °C/min, and the order-disorder phase transition enthalpy change ⁇ H related to starch gelatinization is observed, and the starch precipitation of the sample is calculated using the following formula: Maturation:
  • Pre-aging degree (%) ( ⁇ H full - ⁇ H)/ ⁇ H full ⁇ 100
  • ⁇ H full is the endothermic enthalpy change of the sample without heat treatment
  • ⁇ H is the endothermic enthalpy change of the heat-treated sample
  • G0 free glucose content in the sample (mg);
  • G20 the glucose content (mg) produced after hydrolysis for 20min
  • G120 Glucose content (mg) produced after hydrolysis for 120 min.
  • GI glycemic index
  • Cellulase was purchased from Merck reagent platform, and the enzyme activity was 800U/g.
  • Embodiment 1 a kind of preparation method of quinoa low GI ingredient
  • the method includes the following steps:
  • Baking treatment put the cleaned quinoa into an oven for baking, bake at 160°C for 10 minutes, and the pre-curing degree reaches 32.9%;
  • step (3) Mixing and tempering: adding an emulsifier and cellulase to the baked quinoa powder obtained in step (2) in a certain proportion, mixing evenly, and adding water to prepare the mixture with a moisture content of 30%; the emulsifier is monostearate Acid glyceride, the addition amount is 0.5% (w/w) of the quinoa powder; The adopted cellulase addition amount is 20U/g quinoa powder dry basis;
  • step (3) the mixture obtained in step (3) is sent to a screw extruder for extrusion processing; the screw extruder includes five temperature control sections, which are respectively 60°C, 70°C, 70°C, 60°C, 60°C, the feeding speed is 6kg/h, and the screw speed is 90r/min;
  • the obtained extrudate is pulverized after being hot-air dried at 70° C. for 50 minutes, and passed through a 100-mesh sieve to obtain a quinoa low GI ingredient, the ingredient’s anti-digestive starch content is 73.1%, and the soluble dietary The fiber content is 5.6% and the glycemic index is 43.2.
  • Embodiment 2 a kind of preparation method of quinoa low GI ingredient
  • the method includes the following steps:
  • Baking treatment put the cleaned quinoa into an oven for baking, and bake at a temperature of 170 ° C for 10 minutes, and the pre-curing degree reaches 33.7%;
  • step (3) the mixture obtained in step (3) is sent to a screw extruder for extrusion processing; the screw extruder includes five temperature control sections, which are respectively 65°C, 75°C, 75°C, 65°C, 65°C, the feeding speed is 7kg/h, and the screw speed is 100r/min;
  • the obtained extrudate is pulverized after being hot-air dried at 80° C. for 40 min, and passed through a 100-mesh sieve to obtain a quinoa low-GI ingredient, the ingredient has an anti-digestive starch content of 72.9%, and a soluble dietary
  • the fiber content is 6.1% and the glycemic index is 44.2.
  • Embodiment 3 a kind of preparation method of quinoa low GI ingredient
  • the method includes the following steps:
  • Baking treatment put the cleaned quinoa into an oven for baking, and bake it at a temperature of 180 ° C for 8 minutes, and the pre-curing degree reaches 33.2%;
  • step (3) the mixture obtained in step (3) is sent to a screw extruder for extrusion processing; the screw extruder includes five temperature control sections, which are respectively 70°C, 80°C, 80°C, 70°C, 70°C, the feeding speed is 8kg/h, and the screw speed is 110r/min;
  • the obtained extrudate is pulverized after being hot-air dried at 80° C. for 40 minutes, and passed through a 100-mesh sieve to obtain a quinoa low-GI ingredient, the ingredient’s anti-digestive starch content is 73.2%, and the soluble dietary The fiber content is 5.9% and the glycemic index is 43.4.
  • propranolol hydrochloride sustained-release tablets were prepared by direct compression method.
  • the cumulative release rate in 30 minutes was only 14.2%, and its sustained-release effect was obvious. It is stronger than taking the drug directly (the release rate is 98%), thereby effectively prolonging the sustained release time of propranolol hydrochloride, improving the bioavailability of propranolol hydrochloride, reducing the frequency of administration and reducing the burden on the stomach and intestines.
  • the quinoa is processed with reference to the method of Example 1, the difference is that steps (1)-(3) are omitted, that is, the quinoa raw material powder is directly extruded.
  • the quinoa was directly extruded without being ripened, the pre-ripening degree was reduced to 21.7%, the content of anti-digestible starch was reduced to 50.7%, the content of soluble dietary fiber was reduced to 2.6%, and the glycemic index was increased to 55.6.
  • Example 1 The baking treatment in Example 1 was replaced by a traditional washing method to remove saponins, and other conditions or parameters were the same as those in Example 1.
  • the washing method has no pre-ripening effect on quinoa, the pre-ripening degree of quinoa flour is reduced to 21.8%, the content of anti-digestible starch is reduced to 65.8%, the content of soluble dietary fiber is reduced to 5.3%, and the glycemic index is increased. as high as 49.7.
  • Example 1 The amount of emulsifier added in step (3) of Example 1 was adjusted to 0.4% (w/w) of the quinoa flour, and other conditions or parameters were consistent with those of Example 1. Compared with Example 1, the content of antidigestive starch was reduced to 59.3%, the content of soluble dietary fiber was reduced to 5.2%, and the glycemic index was increased to 53.0.
  • Example 1 The amount of cellulase added in step (3) of Example 1 was adjusted to 10U/g dry basis of quinoa powder, and other conditions or parameters were consistent with Example 1. Compared with Example 1, the content of anti-digestible starch was reduced to 64.6%, the content of soluble dietary fiber was reduced to 3.5%, and the glycemic index was increased to 50.9.
  • the extrusion temperature in step (4) of Example 1 was adjusted to 75°C, 85°C, 85°C, 75°C, and 75°C, and other conditions or parameters were consistent with those of Example 1.
  • the content of anti-digestible starch was reduced to 63.0%
  • the content of soluble dietary fiber was reduced to 3.1%
  • the glycemic index was increased to 51.3.
  • the quinoa was processed with reference to the method of Example 1, the difference was that the cellulase in step (3) was omitted, that is, only the emulsifier was used, and other parameters were the same as those of Example 1.
  • the content of anti-digestible starch was reduced to 61.2%
  • the content of soluble dietary fiber was reduced to 2.6%
  • the glycemic index was increased to 53.1.
  • the quinoa was treated with reference to the method of Example 1, except that the emulsifier in step (3) was omitted, that is, only cellulase was used, and other parameters and conditions were the same as those of Example 1.
  • the content of anti-digestible starch was reduced to 55.4%
  • the content of soluble dietary fiber was reduced to 5.2%
  • the glycemic index was increased to 53.9.
  • the present invention means such as high-temperature baking, adding emulsifier, adding enzyme extrusion are adopted, and the pre-ripening degree of the prepared baked quinoa powder reaches 30%-35%, and the extruded anti-digestion starch content reaches 70%,
  • the soluble dietary fiber content is 6%, and the glycemic index is lower than 45, which is significantly improved compared with the quinoa raw material powder; in the present invention, changing the above technical or method parameters, or omitting some of the invention steps will significantly affect the extrudate.
  • GI value As a quinoa quality low GI ingredient, the present invention is applied in the fields of pharmaceutical auxiliary material sustained-release carriers and food ingredients, and has excellent physiological functions such as blood sugar control, diabetes prevention and the like.
  • Example 1 and Comparative Examples 1, 6, and 7 prove that the GI value of the product obtained by using the emulsifier alone in Comparative Example 6 is 53.1, which is 2.5 lower than that in Comparative Example 1;
  • the GI value of the product obtained by vegetase is 53.9, which is 1.7 lower than that of Comparative Example 1; while the GI value of the product obtained by using emulsifier and cellulase in combination in Example 1 of the present invention is 43.2, which is 12.4 lower than that of Comparative Example 1.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Medicinal Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Cereal-Derived Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

一种藜麦质低GI配料的制备方法以及由该方法得到的配料，所述方法中以藜麦为原料，通过焙烤预熟化、添加乳化剂和纤维素酶混合调质、挤压等手段，制备得到一种抗消化淀粉含量达70％、血糖生成指数低于45藜麦质低GI配料。一种降低挤压谷物GI值的方法，在挤压加工前，通过添加乳化剂和纤维素酶对谷物进行调质，以降低挤压谷物的GI值；所述谷物包括大米、小麦、燕麦、藜麦或玉米。

Description

一种藜麦质低GI配料的制备方法 技术领域
本发明涉及一种藜麦质低GI配料的制备方法，应用于药物缓释载体和功能食品配料工业，属于有机高分子化合物制备或加工技术领域。
背景技术
藜麦是一种全营养谷物，蛋白质含量可达16％～22％，含有9种人体必需氨基酸，而且氨基酸组成均衡。虽然藜麦营养价值高，但其用于生产加工过程，种子外皮存在的皂苷会产生苦涩味，影响人们食用藜麦的口感和安全性。传统除皂苷方法多采用洗涤冲泡，但与此同时会导致藜麦中营养成分流失。皂苷新型脱除方法的建立为藜麦质低GI配料在医药辅料、食品配料中的应用提供更多可能。
藜麦作为一种低GI原料，主要是由于其淀粉中抗消化淀粉(慢消化淀粉和抗性淀粉)含量较高，但藜麦淀粉耐热性差，在加工过程中淀粉颗粒易受热(60-70℃)发生溶胀、破裂，导致其可消化淀粉含量增加，淀粉水解速率加快，从而丧失其低GI特性。基于淀粉-脂质络合体耐酶解的特点，通常采用乳化剂与淀粉络合形成VII-型晶体，提高其淀粉耐热稳定性，但该络合过程通常采用酒精碱法，产生大量工业废水。因此，亟需寻找新技术降低藜麦加工过程中GI特性的损失，对调节人体血糖水平有着非常重要的作用。
发明内容
为了解决上述问题，本发明提供了一种藜麦质低GI配料的制备方法，通过将藜麦焙烤后粉碎，与乳化剂混合调质，经加酶挤压制备藜麦质低GI配料。本发明利用皂苷对热不稳定的特性，采用高温焙烤分解皂苷，替代传统的洗涤冲泡法，去除表皮皂苷带来的苦味和潜在安全性，同时对藜麦进行预熟化。进一步地，与乳化剂、纤维素酶混合后进行挤压，不仅利用挤压技术为乳化剂与淀粉提供络合环境，提高乳化剂与藜麦淀粉的络合率，增强藜麦淀粉的耐热稳定性和耐酶解特性，而且挤压同时添加纤维素酶有效提高了藜麦中可溶性膳食纤维含量，两者相互作用，共同降低挤压物的GI值，从而实现藜麦质低GI配料的高效制备。
本发明披露了一种制备藜麦质低GI配料的方法，以藜麦为原料，通过焙烤预熟化，再添加乳化剂和纤维素酶混合调质，最后经挤压得到藜麦质低GI配料。
在本发明一种实施方式中，所述方法包括以下步骤：
(1)烘焙处理：将藜麦进行焙烤处理；
(2)粉碎：将步骤(1)所得藜麦进行粉碎，备用；
(3)混合调质：将步骤(2)所得藜麦粉中添加乳化剂和纤维素酶，混合均匀，加水调配；
(4)挤压：将步骤(3)所得混合料于螺杆挤压机中挤压加工；
(5)干燥粉碎：将得到的挤压物干燥后粉碎、过筛，得到藜麦质低GI配料。
在本发明一种实施方式中，步骤(1)中采用焙烤温度为160～180℃，时间为8～10min。
在本发明一种实施方式中，步骤(1)藜麦无苦涩味，预熟化度达到30％～35％。
在本发明一种实施方式中，步骤(2)中藜麦粉碎后的粒度要达到100目以上。
在本发明一种实施方式中，步骤(3)中所述乳化剂为单硬脂酸甘油酯，添加量为藜麦粉的0.5％～1％(w/w)。
在本发明一种实施方式中，步骤(3)所采用纤维素酶添加量为20～40U/g藜麦粉干基。
在本发明一种实施方式中，步骤(3)中加水调节混合料的水分含量为30％～35％。
在本发明一种实施方式中，步骤(4)中所述螺杆挤压机包括五个控温区段，分别为60～70℃、70～80℃、70～80℃、60～70℃、60～70℃，喂料速度为6～8kg/h，螺杆转速为90～110r/min。
在本发明一种实施方式中，步骤(5)是将步骤(4)得到的产物在70～80℃下热风干燥40～50min。
在本发明一种实施方式中，步骤(5)所得藜麦质低GI配料粒度要达到100目以上。
本发明披露了一种上述方法制备得到的藜麦质低GI配料，GI值低于45。
本发明披露了一种上述藜麦质低GI配料在药物缓释载体和食品配料领域的应用。
本发明披露了一种降低挤压谷物GI值的方法，所述方法是在挤压加工前，通过添加乳化剂和纤维素酶对谷物进行调质，以降低挤压谷物的GI值；所述谷物包括大米、小麦、燕麦、藜麦或玉米。
在本发明一种实施方式中，所述乳化剂为单硬脂酸甘油酯，添加量为谷物质量的0.5％～1％。
在本发明一种实施方式中，所述纤维素酶的添加量为20～40U/g谷物。
本发明的有益效果：
(1)本发明采用焙烤方式分解藜麦皂苷，去除藜麦表皮皂苷带来的苦涩味，同时对藜麦进行预熟化，预熟化度达到30％～35％；
(2)本发明采用挤压方式为淀粉与乳化剂提供络合环境，提高藜麦淀粉与乳化剂络合率，增强其耐热稳定性和耐酶解特性，降低其水解速率，保持藜麦的低GI特性；另一方面，本发 明采用加酶挤压方式，即在挤压前添加纤维素酶，使原料粉与纤维素酶在挤压机内充分作用，利用挤压机的瞬时作用使纤维素酶在挤压体系中保持“过程活性”，从而有效提高挤压物所含可溶性膳食纤维含量，两者相互作用，共同降低挤压物的GI值；
(3)采用上述方法制备得到的藜麦质低GI配料抗消化淀粉含量达70％、可溶性膳食纤维含量6％、血糖生成指数在40～45范围内，有效保持了藜麦在加工中的低GI特性。且本发明的方法生产周期短，生产效率高，成本较低，易于大规模工业化生产；
(4)本发明制备得到的该藜麦质低GI配料具有优良的生理功能如改善肠道健康、预防糖尿病、控制体重等，适用于II型糖尿病患者控制血糖食用，在药物缓释和功能食品配料领域有广泛应用。
具体实施方式
以下对本发明的优选实施例进行说明，应当理解实施例是为了更好地解释本发明，不用于限制本发明。
1、预熟化度测定
采用DSC测量样品的预糊化度。分别称取4mg(干基)藜麦原料粉与焙烤藜麦粉置于坩埚中，按质量比1:2的比例加入去离子水，压盖密封后置于室温下，隔夜平衡后测量。以空坩埚为参比，扫描温度范围为20～140℃，扫描速率为10℃/min，观察与淀粉糊化有关的有序-无序相变焓变ΔH，使用以下公式计算样品的淀粉预熟化度：
预熟化度(％)＝(ΔH full-ΔH)/ΔH full×100
式中：ΔH full为未经热处理的样品吸热焓变，ΔH为经热处理样品的吸热焓变。
2、消化性能测定
称取200mg样品置于50mL离心管中，加入2mL水，混匀后置于37℃恒温水浴振荡(160r/min)。加入4mL胃蛋白酶溶液(内含0.5g胃蛋白酶，0.5g瓜尔胶分散于100mL的5mol/L的盐酸溶液中)反应30min，后在每个测试离心管中加入5粒玻璃珠和2mL醋酸钠溶液(pH＝5.2，0.5mol/L)继续振荡30min。接着加入2mL混酶溶液(8g胰酶与1.96mL糖化酶(260U/mL)分散于44.8mL水中)，水解0，20，120min后取样0.1mL加入0.9mL的90％乙醇灭酶。离心5min后取上清液，以不加样品的水为空白样品，采用葡萄糖氧化酶试剂盒(GOD-POD)测定葡萄糖含量，每个样品平行测定3次取平均值。抗消化淀粉含量即为慢消化淀粉(SDS)和抗性淀粉(RS)含量之和。具体计算公式如下：
RDS(％)＝(G20-G0)×0.9×100/TS
SDS(％)＝(G120-G20)×0.9×100/TS
RS(％)＝1-RDS(％)-SDS(％)
式中：G0—样品中游离葡萄糖含量(mg)；
G20—水解20min后产生的葡萄糖含量(mg)；
G120—水解120min后产生的葡萄糖含量(mg)。
3、血糖生成指数测定
称取100mg样品置于50mL离心管中，加入2mL水，沸水浴10min糊化，再添加13mL乙酸-乙酸钠缓冲液(pH＝5.2，0.2mol/L)，在37℃恒温水浴下平衡10min，再加0.2mL混合酶液(猪胰α-淀粉酶290U/mL，糖化酶15U/mL)，在37℃恒温水浴下振荡(50r/min)并准确计时。振荡反应0min，30min，60min，90min，120min，180min后分别取0.1mL上清液加入至2mL无水乙醇进行灭酶处理，用GOPOD葡萄糖试剂盒在510nm处比色测定葡萄糖含量，每个样品平行测定3次取平均值，绘制淀粉水解曲线，计算水解曲线下的面积(AUC)。
样品水解指数(HI)计算公式如下：
HI＝样品消化曲线下面积/白面包消化曲线下面积×100％
以白面包作为标准物，其血糖指数(GI)定为100，由HI预测GI的计算公式如下：
GI＝0.549×HI+37.91。
4、可溶性膳食纤维含量测定
准确称取双份样品1.00g±0.002g，加入pH 8.2的MES-TRIS缓冲液40mL，搅拌均匀，加入50μL耐高温α-淀粉酶溶液缓慢搅拌，用铝箔将烧杯盖住，置于95～100℃恒温振荡水浴中持续振荡35min。将烧杯从水浴中移出，冷却至60℃，打开铝箔盖，用刮勺将烧杯内壁的环状物和烧杯底部的胶状物刮下，用10mL蒸馏水冲洗烧杯壁和刮勺。在各个烧杯中加入蛋白酶溶液100μL，盖上铝箔，继续在水浴中振荡，在60℃条件下反应30min。然后打开铝箔盖，边搅拌边加入1.5mL乙酸溶液(3mol/L)，用酸度计调节溶液pH值为4.5，边搅拌边加入100μL淀粉葡萄糖苷酶溶液，盖上铝箔，持续振荡，在60℃条件下反应30min。取已处理的坩埚，用3mL水润湿硅藻土并展平，抽去水分使坩埚中的硅藻土平铺于滤板上。将试样酶解液全部转移至坩埚中抽滤，残渣用70℃热水10mL洗涤2次,收集并合并滤液，并将液体浓缩到约50mL待测。将上清液浓缩到约50mL时加入预热到60℃的4倍体积的95％乙醇溶液，室温下沉淀1h，过滤后干燥称重，得可溶性膳食纤维的质量。扣除双份样品中蛋白和灰分的质量，即得样品中可溶性膳食纤维的含量。
5、纤维素酶购于默克试剂平台，酶活为800U/g。
实施例1：一种藜麦质低GI配料的制备方法
所述方法包括以下步骤：
(1)烘焙处理：将清洗后的藜麦放入烤箱中焙烤，在160℃温度下焙烤10min，预熟化度达到32.9％；
(2)粉碎：将焙烤后的藜麦放入粉碎机进行粉碎，粉碎后藜麦粉的粒度达到100目以上；
(3)混合调质：将步骤(2)所得焙烤藜麦粉中按一定比例添加乳化剂和纤维素酶，混合均匀，加水调配混合料的水分含量为30％；所述乳化剂为单硬脂酸甘油酯，添加量为藜麦粉的0.5％(w/w)；所采用纤维素酶添加量为20U/g藜麦粉干基；
(4)挤压：将步骤(3)所得混合料送入螺杆挤压机中挤压加工；所述螺杆挤压机包括五个控温区段，分别为60℃、70℃、70℃、60℃、60℃，喂料速度为6kg/h，螺杆转速为90r/min；
(5)干燥粉碎：将得到的挤压物在70℃下热风干燥50min后粉碎，过100目筛，即得一种藜麦质低GI配料，该配料抗消化淀粉含量为73.1％，可溶性膳食纤维含量为5.6％，血糖生成指数为43.2。
实施例2：一种藜麦质低GI配料的制备方法
所述方法包括以下步骤：
(1)烘焙处理：将清洗后的藜麦放入烤箱中焙烤，在170℃温度下焙烤10min，预熟化度达到33.7％；
(2)粉碎：将焙烤后的藜麦放入粉碎机进行粉碎，粉碎后藜麦粉的粒度达到100目以上；
(3)混合调质：将步骤(2)所得焙烤藜麦粉中按一定比例添加乳化剂和纤维素酶，混合均匀，加水调配混合料的水分含量为32％；所述乳化剂为单硬脂酸甘油酯，添加量为藜麦粉的1％(w/w)；所采用纤维素酶添加量为30U/g藜麦粉干基；
(4)挤压：将步骤(3)所得混合料送入螺杆挤压机中挤压加工；所述螺杆挤压机包括五个控温区段，分别为65℃、75℃、75℃、65℃、65℃，喂料速度为7kg/h，螺杆转速为100r/min；
(5)干燥粉碎：将得到的挤压物在80℃下热风干燥40min后粉碎，过100目筛，即得一种藜麦质低GI配料，该配料抗消化淀粉含量为72.9％，可溶性膳食纤维含量为6.1％，血糖生成指数为44.2。
实施例3：一种藜麦质低GI配料的制备方法
所述方法包括以下步骤：
(1)烘焙处理：将清洗后的藜麦放入烤箱中焙烤，在180℃温度下焙烤8min，预熟化度达到33.2％；
(2)粉碎：将焙烤后的藜麦放入粉碎机进行粉碎，粉碎后藜麦粉的粒度达到100目以上；
(3)混合调质：将步骤(2)所得焙烤藜麦粉中按一定比例添加乳化剂和纤维素酶，混合均匀，加水调配混合料的水分含量为35％；所述乳化剂为单硬脂酸甘油酯，添加量为藜麦粉的1％(w/w)；所采用纤维素酶添加量为40U/g藜麦粉干基；
(4)挤压：将步骤(3)所得混合料送入螺杆挤压机中挤压加工；所述螺杆挤压机包括五个控温区段，分别为70℃、80℃、80℃、70℃、70℃，喂料速度为8kg/h，螺杆转速为110r/min；
(5)干燥粉碎：将得到的挤压物在80℃下热风干燥40min后粉碎，过100目筛，即得一种藜麦质低GI配料，该配料抗消化淀粉含量为73.2％，可溶性膳食纤维含量为5.9％，血糖生成指数为43.4。
实施例4：藜麦质低GI配料在药物缓释中的应用
采用实施例1制备得到的藜麦质低GI配料为原料，通过直接压片法制备盐酸普萘洛尔缓释片，在模拟胃液试验中30min累积释放率仅为14.2％，其缓释效应明显强于直接服用该药物(释放率98％)，从而可有效延长盐酸普萘洛尔缓释时间，提高盐酸普萘洛尔生物利用度，减少给药频率并减小肠胃负担。
对比例1
参照实施例1的方法处理藜麦，区别在于，省略步骤(1)-(3)，即直接将藜麦原料粉进行挤压。藜麦未经熟化直接进行挤压，预熟化度降低至21.7％，抗消化淀粉含量降低至50.7％，可溶性膳食纤维含量降低至2.6％，血糖生成指数升高至55.6。
对比例2
将实施例1中的焙烤处理替换成传统洗涤法除皂苷，其他条件或者参数与实施例1一致。与实施例1相比，洗涤法对藜麦没有预熟化作用，藜麦粉的预熟化度降低至21.8％，抗消化淀粉含量降低至65.8％，可溶性膳食纤维含量降低至5.3％，血糖生成指数升高至49.7。
对比例3
将实施例1步骤(3)中乳化剂的添加量调整为藜麦粉的0.4％(w/w)，其他条件或者参数与实施例1一致。与实施例1相比，抗消化淀粉含量降低至59.3％，可溶性膳食纤维含量降低至5.2％，血糖生成指数升高至53.0。
对比例4
将实施例1步骤(3)中纤维素酶的添加量调整10U/g藜麦粉干基，其他条件或者参数与实施例1一致。与实施例1相比，抗消化淀粉含量降低至64.6％，可溶性膳食纤维含量降低至3.5％，血糖生成指数升高至50.9。
对比例5
将实施例1步骤(4)中的挤压温度调整为75℃、85℃、85℃、75℃，75℃，其他条件或者参数与实施例1一致。与实施例1相比，抗消化淀粉含量降低至63.0％，可溶性膳食纤维含量降低至3.1％，血糖生成指数升高至51.3。
对比例6
参照实施例1的方法处理藜麦，区别在于，省略步骤(3)中的纤维素酶，即仅采用乳化剂，其他参数条件同实施例1。与实施例1相比，抗消化淀粉含量降低至61.2％，可溶性膳食纤维含量降低至2.6％，血糖生成指数升高至53.1。
对比例7
参照实施例1的方法处理藜麦，区别在于，省略步骤(3)中的乳化剂，即仅采用纤维素酶，其他参数条件同实施例1。与实施例1相比，抗消化淀粉含量降低至55.4％，可溶性膳食纤维含量降低至5.2％，血糖生成指数升高至53.9。
表1实施例与对比例结果测定
Figure PCTCN2020109944-appb-000001
由表1可见，本发明中采用高温焙烤、添加乳化剂、加酶挤压等手段，制备得到焙烤藜麦粉的预熟化度达到30％-35％，挤压物抗消化淀粉含量达70％、可溶性膳食纤维含量6％、血糖生成指数低于45，相较于藜麦原料粉都有显著改善；本发明中改变上述技术或方法参数，或省去部分发明步骤均会显著影响挤压物的GI值。本发明作为一种藜麦质低GI配料应用于在医药辅料缓释载体、食品配料领域，具有优良的生理功能如控制血糖、预防糖尿病等。
另一方面，实施例1和对比例1、6、7的对照结果证明，对比例6单独采用乳化剂得到的产品的GI值为53.1，较对比例1降低了2.5；对比例7单独采用纤维素酶得到的产品的GI值为53.9，较对比例1降低了1.7；而本发明实施例1采用乳化剂和纤维素酶联合使用得到的产品的GI值为43.2，较对比例1降低了12.4，较单独乳化剂和单独纤维素酶的效果之和更优越，说明乳化剂和纤维素酶在降低挤压谷物GI值方面相互作用，具有一定的协同作用。
虽然本发明已以较佳实施例公开如上，但其并非用以限定本发明，任何熟悉此技术的人，在不脱离本发明的精神和范围内，都可做各种的改动与修饰，因此本发明的保护范围应该以权利要求书所界定的为准。

Claims (19)

  1. 一种制备藜麦质低GI配料的方法，其特征在于，以藜麦为原料，通过焙烤预熟化、再添加乳化剂和纤维素酶混合调质，最后经挤压得到藜麦质低GI配料；所述乳化剂为单硬脂酸甘油酯，添加量为藜麦粉的0.5％～1％；所采用纤维素酶添加量为20～40U/g藜麦粉干基。
  2. 一种制备藜麦质低GI配料的方法，其特征在于，以藜麦为原料，通过焙烤预熟化、再添加乳化剂和纤维素酶混合调质，最后经挤压得到藜麦质低GI配料。
  3. 根据权利要求1所述的方法，其特征在于，所述方法包括以下步骤：
    (1)烘焙处理：将藜麦进行焙烤处理；
    (2)粉碎：将步骤(1)所得藜麦进行粉碎，备用；
    (3)混合调质：将步骤(2)所得藜麦粉中添加乳化剂和纤维素酶，混合均匀，加水调配；
    (4)挤压：将步骤(3)所得混合料于挤压机中挤压加工；
    (5)干燥粉碎：将得到的挤压物干燥后粉碎、过筛，得到藜麦质低GI配料。
  4. 根据权利要求3所述的方法，其特征在于，步骤(1)中采用焙烤温度为160～180℃，时间为8～10min。
  5. 根据权利要求3所述的方法，其特征在于，步骤(1)藜麦无苦涩味，预熟化度达到30％～35％。
  6. 根据权利要求2所述的方法，其特征在于，所述乳化剂为单硬脂酸甘油酯，添加量为藜麦粉质量的0.5％～1％。
  7. 根据权利要求2所述的方法，其特征在于，所述纤维素酶的添加量为20～40U/g藜麦粉干基。
  8. 根据权利要求3所述的方法，其特征在于，步骤(3)中加水调节混合料的水分含量为30％～35％。
  9. 根据权利要求2所述的方法，其特征在于，所述挤压包括五个控温区段，分别为60～70℃、70～80℃、70～80℃、60～70℃、60～70℃，喂料速度为6～8kg/h，螺杆转速为90～110r/min。
  10. 根据权利要求3所述的方法，其特征在于，步骤(5)是将步骤(4)得到的产物在70～80℃下热风干燥40～50min。
  11. 根据权利要求3所述的方法，其特征在于，所述方法包括以下步骤：
    (1)烘焙处理：将清洗后的藜麦放入烤箱中焙烤，在160℃温度下焙烤10min，预熟化度达到32.9％；
    (2)粉碎：将焙烤后的藜麦放入粉碎机进行粉碎，粉碎后藜麦粉的粒度达到100目以上；
    (3)混合调质：将步骤(2)所得焙烤藜麦粉中按一定比例添加乳化剂和纤维素酶，混合均匀，加水调配混合料的水分含量为30％；所述乳化剂为单硬脂酸甘油酯，添加量为藜麦粉的0.5％；所采用纤维素酶添加量为20U/g藜麦粉干基；
    (4)挤压：将步骤(3)所得混合料送入螺杆挤压机中挤压加工；所述螺杆挤压机包括五个控温区段，分别为60℃、70℃、70℃、60℃、60℃，喂料速度为6kg/h，螺杆转速为90r/min；
    (5)干燥粉碎：将得到的挤压物在70℃下热风干燥50min后粉碎，过100目筛，即得藜麦质低GI配料。
  12. 根据权利要求3所述的方法，其特征在于，所述方法包括以下步骤：
    (1)烘焙处理：将清洗后的藜麦放入烤箱中焙烤，在170℃温度下焙烤10min，预熟化度达到33.7％；
    (2)粉碎：将焙烤后的藜麦放入粉碎机进行粉碎，粉碎后藜麦粉的粒度达到100目以上；
    (3)混合调质：将步骤(2)所得焙烤藜麦粉中按一定比例添加乳化剂和纤维素酶，混合均匀，加水调配混合料的水分含量为32％；所述乳化剂为单硬脂酸甘油酯，添加量为藜麦粉的1％；所采用纤维素酶添加量为30U/g藜麦粉干基；
    (4)挤压：将步骤(3)所得混合料送入螺杆挤压机中挤压加工；所述螺杆挤压机包括五个控温区段，分别为65℃、75℃、75℃、65℃、65℃，喂料速度为7kg/h，螺杆转速为100r/min；
    (5)干燥粉碎：将得到的挤压物在80℃下热风干燥40min后粉碎，过100目筛，即得藜麦质低GI配料。
  13. 根据权利要求3所述的方法，其特征在于，所述方法包括以下步骤：
    (1)烘焙处理：将清洗后的藜麦放入烤箱中焙烤，在180℃温度下焙烤8min，预熟化度达到33.2％；
    (2)粉碎：将焙烤后的藜麦放入粉碎机进行粉碎，粉碎后藜麦粉的粒度达到100目以上；
    (3)混合调质：将步骤(2)所得焙烤藜麦粉中按一定比例添加乳化剂和纤维素酶，混合均匀，加水调配混合料的水分含量为35％；所述乳化剂为单硬脂酸甘油酯，添加量为藜麦粉的1％；所采用纤维素酶添加量为40U/g藜麦粉干基；
    (4)挤压：将步骤(3)所得混合料送入螺杆挤压机中挤压加工；所述螺杆挤压机包括五个控温区段，分别为70℃、80℃、80℃、70℃、70℃，喂料速度为8kg/h，螺杆转速为110r/min；
    (5)干燥粉碎：将得到的挤压物在80℃下热风干燥40min后粉碎，过100目筛，即得 藜麦质低GI配料。
  14. 应用权利要求1-13任一项所述的方法制备得到的藜麦质低GI配料。
  15. 根据权利要求14所述的藜麦质低GI配料，其特征在于，所述GI值低于45。
  16. 权利要求14或15所述的藜麦质低GI配料在药物辅料载体和食品配料领域的应用。
  17. 一种降低挤压谷物GI值的方法，其特征在于，所述方法是在挤压加工前，通过添加乳化剂和纤维素酶对谷物进行调质，以降低挤压谷物的GI值；所述谷物包括大米、小麦、燕麦、藜麦或玉米。
  18. 根据权利要求17所述的方法，其特征在于，所述乳化剂为单硬脂酸甘油酯，添加量为谷物质量的0.5％～1％。
  19. 根据权利要求17所述的方法，其特征在于，所述纤维素酶的添加量为20～40U/g谷物。
PCT/CN2020/109944 2020-07-09 2020-08-19 一种藜麦质低gi配料的制备方法 Ceased WO2022007133A1 (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN202010655112.6 2020-07-09
CN202010655112.6A CN111838534B (zh) 2020-07-09 2020-07-09 一种藜麦质低gi配料的制备方法

Publications (1)

Publication Number Publication Date
WO2022007133A1 true WO2022007133A1 (zh) 2022-01-13

Family

ID=73152628

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2020/109944 Ceased WO2022007133A1 (zh) 2020-07-09 2020-08-19 一种藜麦质低gi配料的制备方法

Country Status (2)

Country Link
CN (1) CN111838534B (zh)
WO (1) WO2022007133A1 (zh)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115708564A (zh) * 2022-11-21 2023-02-24 南昌大学 一种低gi值速溶米糊及其生产制备方法和应用
CN120647784A (zh) * 2025-07-30 2025-09-16 东北农业大学 一种脱苦低gi值藜麦淀粉及其制备方法与应用

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113519771A (zh) * 2021-07-30 2021-10-22 江南大学 慢消化态全谷物食品、其加工方法及应用
CN118318955A (zh) * 2024-04-25 2024-07-12 湖南路友生物科技有限公司 一种加酶挤压液化生产燕麦原浆的方法
CN120616086B (zh) * 2025-08-13 2025-11-14 成都农业科技职业学院 一种冲泡即食藜麦苗芽菜预调理食品的加工工艺

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107319302A (zh) * 2017-08-02 2017-11-07 李志军 一种以糙米和藜麦为主料的幼儿冲调粉及其制备方法
CN110140860A (zh) * 2019-05-21 2019-08-20 上海应用技术大学 一种低gi谷物杂豆复合冲调粉及其制备方法
CN110250414A (zh) * 2019-07-30 2019-09-20 江南大学 一种低血糖指数米粉的制备方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104381823A (zh) * 2014-11-17 2015-03-04 福建新顺成食品科技有限公司 一种低血糖生成指数食品的配方及其制备方法
JP6945003B2 (ja) * 2018-07-24 2021-10-06 江南大学Ｊｉａｎｇｎａｎ Ｕｎｉｖｅｒｓｉｔｙ 低血糖指数の遅消化性澱粉組換え即席ご飯の製造方法
CN110692676A (zh) * 2019-11-01 2020-01-17 博生众康(厦门)医药生物技术股份有限公司 一种低gi，gl值的藜麦米代餐复合食品及其制备方法和用途
CN111264867B (zh) * 2020-02-26 2022-09-27 江南大学 一种抗消化淀粉的制备方法
CN111165737A (zh) * 2020-03-18 2020-05-19 河南省金米郎食品有限公司 一种藜麦米果及其制备方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107319302A (zh) * 2017-08-02 2017-11-07 李志军 一种以糙米和藜麦为主料的幼儿冲调粉及其制备方法
CN110140860A (zh) * 2019-05-21 2019-08-20 上海应用技术大学 一种低gi谷物杂豆复合冲调粉及其制备方法
CN110250414A (zh) * 2019-07-30 2019-09-20 江南大学 一种低血糖指数米粉的制备方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115708564A (zh) * 2022-11-21 2023-02-24 南昌大学 一种低gi值速溶米糊及其生产制备方法和应用
CN120647784A (zh) * 2025-07-30 2025-09-16 东北农业大学 一种脱苦低gi值藜麦淀粉及其制备方法与应用

Also Published As

Publication number Publication date
CN111838534B (zh) 2022-09-27
CN111838534A (zh) 2020-10-30

Similar Documents

Publication Publication Date Title
CN111838534B (zh) 一种藜麦质低gi配料的制备方法
CN111264840B (zh) 一种慢消化淀粉的制备方法
CN109123605B (zh) 一种低血糖指数抗性淀粉类重组米饭的制备方法
WO2020019537A1 (zh) 一种低血糖指数的慢消化淀粉类重组方便米饭的制备方法
CN110250414A (zh) 一种低血糖指数米粉的制备方法
CN115316650A (zh) 一种含有抗性复合物的慢消化珍珠粉圆及其制作方法
WO2020224170A1 (zh) 一种低gi重组青稞粒的制备方法
CN108391692A (zh) 一种高纤维豆酥糕点的制作方法
CN116420842A (zh) 一种杂粮低gi挂面及其制备方法
CN107997178A (zh) 一种挤压方式制备高膳食纤维含量抗性淀粉的方法
CN110089762A (zh) 一种低gi代餐粉及其制备方法
CN112006061A (zh) 一种淀粉芹黄素包接复合物的制备方法及其在减肥代餐食品中的应用
CN112390899A (zh) 一种预糊化淀粉与茯苓聚糖碱水解片段共混物的制备方法及其在减肥代餐食品中的应用
CN109805055B (zh) 黑木耳米糠复合发酵渣脆片及其制备方法
CN113383964B (zh) 一种豌豆抗性淀粉的制备方法
CN105815667A (zh) 一种适用于糖尿病肾病患者的低蛋白高粱方便米饭及其制备方法
CN119867245A (zh) 一种松露膳食纤维低gi重组米
CN117256783B (zh) 一种具有抗消化功能的小麦粉制备方法
CN105820259A (zh) 一种慢消化淀粉的制备方法
CN112544882A (zh) 一种青稞膨化食品及其制备方法
CN113826812B (zh) 一种低升糖指数的玉米基营养冲调粉及其制备方法
JPS646756B2 (zh)
CN114098091B (zh) 一种高抗性淀粉橡子粉丝的制备方法
CN117756952A (zh) 大规模选择性制备不同晶型淀粉-脂肪酸复合物抗性淀粉的方法及其应用
CN116649530A (zh) 一种含高抗性淀粉米粉的代餐粉及其制备方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 20944824

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 20944824

Country of ref document: EP

Kind code of ref document: A1