WO2022007133A1

WO2022007133A1 - Preparation method for quinoa low gi ingredient

Info

Publication number: WO2022007133A1
Application number: PCT/CN2020/109944
Authority: WO
Inventors: 田耀旗; 刘畅; 麻荣荣; 詹锦玲; 卢浩; 邱立忠
Original assignee: 江南大学
Priority date: 2020-07-09
Filing date: 2020-08-19
Publication date: 2022-01-13
Also published as: CN111838534B; CN111838534A

Abstract

Disclosed is a preparation method for a quinoa low-GI ingredient and an ingredient obtained from the method. In the method, quinoa is used as a raw material. A low GI ingredient with a resistant starch content of 70% and a glycemic index below 45 is obtained by means of steps comprising: preheating quinoa by baking, adding an emulsifier and cellulase thereto, mixing, conditioning and extruding the same, etc. Also disclosed is a method for reducing the GI value of extruded grains. Before extrusion processing, the grains are conditioned by means of adding an emulsifier and cellulase to reduce the GI value of the extruded grains. The grains comprise rice, wheat, oats, quinoa or corn.

Description

A kind of preparation method of quinoa quality low GI ingredient

technical field

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.

Background technique

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. Although 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.

As a low GI raw material, 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. Based on the characteristics of starch-lipid complexes that are resistant to enzymatic hydrolysis, 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.

SUMMARY OF THE INVENTION

In order to solve the above problems, 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. Further, it is mixed with 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 .

In one embodiment of the present invention, the method includes the following steps:

(1) Baking treatment: the quinoa is subjected to baking treatment;

(2) pulverizing: pulverizing the quinoa obtained in step (1), for subsequent use;

(3) mixing and tempering: adding emulsifier and cellulase to the quinoa powder obtained in step (2), mixing evenly, and adding water to prepare;

(4) extrusion: the compound obtained in step (3) is extruded and processed in a screw extruder;

(5) Drying and pulverization: the obtained extrudate is dried, pulverized and sieved to obtain quinoa low GI ingredients.

In an embodiment of the present invention, in step (1), the baking temperature is 160-180° C., and the time is 8-10 minutes.

In an embodiment of the present invention, in step (1), the quinoa has no bitterness and astringency, and the pre-ripening degree reaches 30% to 35%.

In an embodiment of the present invention, the particle size of the quinoa after being pulverized in step (2) should reach more than 100 meshes.

In an embodiment of the present invention, the emulsifier in step (3) is glycerol monostearate, and the addition amount is 0.5% to 1% (w/w) of quinoa flour.

In an embodiment of the present invention, the amount of cellulase added in step (3) is 20-40 U/g dry basis of quinoa powder.

In an embodiment of the present invention, in step (3), water is added to adjust the moisture content of the mixture to 30%-35%.

In an embodiment of the present invention, 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℃, the feeding speed is 6～8kg/h, and the screw speed is 90～110r/min.

In an embodiment of the present invention, step (5) is to dry the product obtained in step (4) with hot air at 70-80° C. for 40-50 min.

In an embodiment of the present invention, 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.

In an embodiment of the present invention, the emulsifier is glycerol monostearate, and the addition amount is 0.5% to 1% of the grain quality.

In one embodiment of the present invention, the added amount of the cellulase is 20-40 U/g grains.

Beneficial effects of the present invention:

(1) 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%;

(2) 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 On the other hand, 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;

(3) 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;

(4) 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.

detailed description

The preferred embodiments of the present invention will be described below, and it should be understood that the embodiments are used to better explain the present invention and are not intended to limit the present invention.

1. Determination of pre-curing degree

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 ΔH related to starch gelatinization is observed, and the starch precipitation of the sample is calculated using the following formula: Maturation:

Pre-aging degree (%)=(ΔH _full -ΔH)/ΔH _full ×100

where ΔH _full is the endothermic enthalpy change of the sample without heat treatment, and ΔH is the endothermic enthalpy change of the heat-treated sample.

2. Determination of digestive performance

Weigh 200 mg of the sample into a 50 mL centrifuge tube, add 2 mL of water, mix well, and place it in a 37°C constant temperature water bath to shake (160 r/min). Add 4 mL of pepsin solution (containing 0.5 g of pepsin, 0.5 g of guar gum dispersed in 100 mL of 5 mol/L hydrochloric acid solution) to react for 30 min, and then add 5 glass beads and 2 mL of sodium acetate to each test centrifuge tube The solution (pH=5.2, 0.5 mol/L) was continuously shaken for 30 min. Then add 2mL mixed enzyme solution (8g pancreatin and 1.96mL saccharification enzyme (260U/mL) are dispersed in 44.8mL water), after hydrolysis 0,20,120min, sample 0.1mL and add 0.9mL of 90% ethanol to inactivate the enzyme. After centrifugation for 5 min, the supernatant was taken, and the water without the sample was used as the blank sample, and the glucose content was measured by the glucose oxidase kit (GOD-POD). The content of resistant starch is the sum of slowly digestible starch (SDS) and resistant starch (RS). The specific calculation formula is as follows:

RDS(%)=(G20-G0)×0.9×100/TS

SDS(%)=(G120-G20)×0.9×100/TS

RS(%)=1-RDS(%)-SDS(%)

In the formula: 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.

3. Determination of glycemic index

Weigh 100 mg of the sample into a 50 mL centrifuge tube, add 2 mL of water, gel in a boiling water bath for 10 min, add 13 mL of acetic acid-sodium acetate buffer (pH=5.2, 0.2 mol/L), and equilibrate under a constant temperature water bath at 37 °C for 10 min. Add 0.2 mL of mixed enzyme solution (porcine pancreatic α-amylase 290 U/mL, saccharification enzyme 15 U/mL), shake under a constant temperature water bath at 37° C. (50 r/min) and accurately time the time. After 0min, 30min, 60min, 90min, 120min, and 180min of the shaking reaction, 0.1 mL of the supernatant was added to 2 mL of absolute ethanol to inactivate the enzyme, and the GOPOD glucose kit was used to colorimetrically measure the glucose content at 510 nm. Measure 3 times to get the average value, draw the starch hydrolysis curve, and calculate the area under the hydrolysis curve (AUC).

The formula for calculating the hydrolysis index (HI) of the sample is as follows:

HI = area under the sample digestion curve/area under the white bread digestion curve x 100%

Taking white bread as the standard, its glycemic index (GI) is set as 100, and the calculation formula for predicting GI from HI is as follows:

GI=0.549×HI+37.91.

4. Determination of soluble dietary fiber content

Accurately weigh 1.00g ± 0.002g of a double sample, add 40mL of pH 8.2 MES-TRIS buffer, stir evenly, add 50μL of high temperature resistant α-amylase solution and stir slowly, cover the beaker with aluminum foil, and place it at 95-100 Continue to shake in a constant temperature shaking water bath for 35 min. Remove the beaker from the water bath, cool to 60°C, open the aluminum foil cover, scrape off the ring on the inner wall of the beaker and the jelly at the bottom of the beaker with a spatula, rinse the beaker wall and spatula with 10 mL of distilled water. Add 100 μL of protease solution to each beaker, cover with aluminum foil, continue to shake in a water bath, and react at 60° C. for 30 min. Then open the aluminum foil cover, add 1.5 mL of acetic acid solution (3 mol/L) while stirring, adjust the pH of the solution to 4.5 with a pH meter, add 100 μL amyloglucosidase solution while stirring, cover with aluminum foil, continue to shake, at 60 ℃ Condition reaction for 30min. Take the treated crucible, wet the diatomaceous earth with 3 mL of water and flatten it, and drain the water so that the diatomaceous earth in the crucible is spread on the filter plate. All the sample enzymolysis solution was transferred to the crucible for suction filtration, the residue was washed twice with 10 mL of 70 ℃ hot water, the filtrate was collected and combined, and the liquid was concentrated to about 50 mL to be tested. When the supernatant was concentrated to about 50 mL, 4 times the volume of 95% ethanol solution preheated to 60°C was added, precipitated at room temperature for 1 h, filtered, dried and weighed to obtain the mass of soluble dietary fiber. The content of soluble dietary fiber in the sample was obtained by deducting the mass of protein and ash in the duplicate samples.

5. 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:

(1) 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%;

(2) pulverization: put the roasted quinoa into a pulverizer for pulverization, and the particle size of the quinoa powder after pulverization reaches more than 100 meshes;

(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;

(4) Extrusion: 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℃, 60℃, the feeding speed is 6kg/h, and the screw speed is 90r/min;

(5) Drying and pulverizing: 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:

(1) 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%;

(3) Mixing and tempering: adding an emulsifier and cellulase to the baked quinoa powder obtained in step (2) in a certain proportion, mixing uniformly, and adding water to prepare the mixture with a moisture content of 32%; the emulsifier is monostearate Acid glyceride, the addition amount is 1% (w/w) of the quinoa powder; The adopted cellulase addition amount is 30U/g quinoa powder dry basis;

(4) Extrusion: 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℃, 65℃, the feeding speed is 7kg/h, and the screw speed is 100r/min;

(5) Drying and pulverizing: 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:

(1) 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%;

(3) Mixing and tempering: adding an emulsifier and a 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 35%; the emulsifier is monostearate Acid glyceride, the addition amount is 1% (w/w) of the quinoa powder; The adopted cellulase addition amount is 40U/g quinoa powder dry basis;

(4) Extrusion: 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℃, 70℃, the feeding speed is 8kg/h, and the screw speed is 110r/min;

(5) Drying and pulverizing: 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.

Example 4: Application of Quinoa Low GI Ingredients in Drug Sustained Release

Using the quinoa low GI ingredients prepared in Example 1 as raw materials, propranolol hydrochloride sustained-release tablets were prepared by direct compression method. In the simulated gastric juice test, 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.

Comparative Example 1

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.

Comparative Example 2

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. Compared with 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.

Comparative Example 3

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.

Comparative Example 4

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.

Comparative Example 5

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. Compared with Example 1, the content of anti-digestible starch was reduced to 63.0%, the content of soluble dietary fiber was reduced to 3.1%, and the glycemic index was increased to 51.3.

Comparative Example 6

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. Compared with Example 1, the content of anti-digestible starch was reduced to 61.2%, the content of soluble dietary fiber was reduced to 2.6%, and the glycemic index was increased to 53.1.

Comparative Example 7

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. Compared with Example 1, the content of anti-digestible starch was reduced to 55.4%, the content of soluble dietary fiber was reduced to 5.2%, and the glycemic index was increased to 53.9.

Table 1 embodiment and comparative example result determination

As can be seen from Table 1, in 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.

On the other hand, the comparison results of 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. , which is superior to the sum of the effects of single emulsifier and single cellulase, indicating that the emulsifier and cellulase interact with each other in reducing the GI value of extruded grains and have a certain synergistic effect.

Although the present invention has been disclosed above with preferred embodiments, it is not intended to limit the present invention. Anyone who is familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, The protection scope of the present invention should be defined by the claims.

Claims

A method for preparing quinoa low-GI ingredients, characterized in that, using quinoa as a raw material, pre-ripening by baking, adding an emulsifier and cellulase for mixing and tempering, and finally extruding to obtain quinoa low-GI ingredients The emulsifier is glycerol monostearate, and the added amount is 0.5% to 1% of the quinoa powder; the adopted cellulase is added in an amount of 20 to 40 U/g quinoa powder dry basis.
A method for preparing quinoa low-GI ingredients, characterized in that, using quinoa as a raw material, pre-ripening by baking, adding an emulsifier and cellulase for mixing and tempering, and finally extruding to obtain quinoa low-GI ingredients .
The method of claim 1, wherein the method comprises the steps of:

(1) Baking treatment: the quinoa is subjected to baking treatment;

(2) pulverizing: pulverizing the quinoa obtained in step (1), for subsequent use;

(3) mixing and tempering: adding emulsifier and cellulase to the quinoa powder obtained in step (2), mixing evenly, and adding water to prepare;

(4) extrusion: the compound obtained in step (3) is extruded and processed in an extruder;

(5) Drying and pulverization: the obtained extrudate is dried, pulverized and sieved to obtain quinoa low GI ingredients.
The method according to claim 3, characterized in that, in step (1), the baking temperature is 160-180 DEG C, and the time is 8-10 min.
The method according to claim 3, wherein in step (1), the quinoa has no bitterness and astringency, and the pre-ripening degree reaches 30% to 35%.
The method according to claim 2, wherein the emulsifier is glycerol monostearate, and the addition amount is 0.5% to 1% of the mass of the quinoa flour.
The method according to claim 2, wherein the addition amount of the cellulase is 20-40 U/g dry basis of quinoa powder.
The method according to claim 3, characterized in that, in step (3), adding water to adjust the moisture content of the mixture to be 30% to 35%.
The method according to claim 2, wherein the extrusion comprises five temperature control sections, which are respectively 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.
The method according to claim 3, characterized in that, in step (5), the product obtained in step (4) is dried with hot air at 70-80° C. for 40-50 min.
The method of claim 3, wherein the method comprises the steps of:

(1) 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%;

(2) pulverization: put the roasted quinoa into a pulverizer for pulverization, and the particle size of the quinoa powder after pulverization reaches more than 100 meshes;

(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% of the quinoa flour; the amount of cellulase added is 20U/g quinoa flour dry basis;

(4) Extrusion: 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℃, 60℃, the feeding speed is 6kg/h, and the screw speed is 90r/min;

(5) Drying and pulverizing: the obtained extrudate was dried with hot air at 70° C. for 50 min, pulverized, and passed through a 100-mesh sieve to obtain quinoa low-GI ingredients.
The method of claim 3, wherein the method comprises the steps of:

(1) Baking treatment: put the cleaned quinoa into an oven for baking, and bake it at a temperature of 170° C. for 10 minutes, and the pre-curing degree reaches 33.7%;

(2) pulverization: put the roasted quinoa into a pulverizer for pulverization, and the particle size of the quinoa powder after pulverization reaches more than 100 meshes;

(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 32%; the emulsifier is monostearate Acid glyceride, the addition amount is 1% of quinoa flour; the amount of cellulase added is 30U/g quinoa flour dry basis;

(4) Extrusion: 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℃, 65℃, the feeding speed is 7kg/h, and the screw speed is 100r/min;

(5) Drying and pulverization: the obtained extrudate is dried with hot air at 80° C. for 40 minutes, pulverized, and passed through a 100-mesh sieve to obtain quinoa low-GI ingredients.
The method of claim 3, wherein the method comprises the steps of:

(1) 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%;

(2) pulverization: put the roasted quinoa into a pulverizer for pulverization, and the particle size of the quinoa powder after pulverization reaches more than 100 meshes;

(3) Mixing and tempering: adding 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 35%; the emulsifier is monostearate Acid glyceride, the addition amount is 1% of quinoa flour; the amount of cellulase added is 40U/g quinoa flour dry basis;

(4) Extrusion: 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℃, 70℃, the feeding speed is 8kg/h, and the screw speed is 110r/min;

(5) Drying and pulverizing: the obtained extrudate was pulverized after hot air drying at 80°C for 40 min, and passed through a 100-mesh sieve to obtain a quinoa low-GI ingredient.
The quinoa low GI ingredient prepared by the method according to any one of claims 1-13.
The quinoa low GI ingredient according to claim 14, wherein the GI value is lower than 45.
Application of the quinoa low GI ingredient of claim 14 or 15 in the fields of pharmaceutical adjuvant carriers and food ingredients.
A method for reducing the GI value of extruded cereals, characterized in that the method is to adjust the cereals by adding emulsifier and cellulase before extrusion processing, so as to reduce the GI value of extruded cereals; the Grains include rice, wheat, oats, quinoa or corn.
The method according to claim 17, wherein the emulsifier is glycerol monostearate, and the addition amount is 0.5% to 1% of the grain quality.
The method according to claim 17, wherein the addition amount of the cellulase is 20-40 U/g grain.