WO2022007133A1 - Procédé de préparation d'ingrédient à base de quinoa à faible ig - Google Patents

Procédé de préparation d'ingrédient à base de quinoa à faible ig 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
Application number
PCT/CN2020/109944
Other languages
English (en)
Chinese (zh)
Inventor
田耀旗
刘畅
麻荣荣
詹锦玲
卢浩
邱立忠
Original Assignee
江南大学
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 江南大学 filed Critical 江南大学
Publication of WO2022007133A1 publication Critical patent/WO2022007133A1/fr

Links

Classifications

    • 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
    • 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 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
    • 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 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
    • 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)
  • Medicinal Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Cereal-Derived Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention concerne un procédé de préparation d'un ingrédient à faible IG à base de quinoa et un ingrédient obtenu à partir du procédé. Dans le procédé, le quinoa est utilisé en tant que matière première. Un ingrédient à faible IG ayant une teneur en amidon résistant de 70 % et un indice glycémique inférieur à 45 est obtenu au moyen d'étapes comprenant : le préchauffage du quinoa par cuisson, l'ajout d'un émulsifiant et de cellulase à celui-ci, le mélange, le conditionnement et l'extrusion de celui-ci, etc. L'invention concerne en outre un procédé de réduction de la valeur IG de grains extrudés. Avant le traitement d'extrusion, les grains sont conditionnés au moyen de l'ajout d'un émulsifiant et de cellulase pour réduire la valeur IG des grains extrudés. Les grains comprennent du riz, du blé, de l'avoine, du quinoa ou du maïs.
PCT/CN2020/109944 2020-07-09 2020-08-19 Procédé de préparation d'ingrédient à base de quinoa à faible ig WO2022007133A1 (fr)

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 (fr) 2022-01-13

Family

ID=73152628

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2020/109944 WO2022007133A1 (fr) 2020-07-09 2020-08-19 Procédé de préparation d'ingrédient à base de quinoa à faible ig

Country Status (2)

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

Cited By (1)

* 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

Families Citing this family (1)

* 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

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 (1)

* 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

Also Published As

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

Similar Documents

Publication Publication Date Title
CN111264840B (zh) 一种慢消化淀粉的制备方法
CN107212262B (zh) 一种糙米风味速溶营养粉及其制备方法
CN100446672C (zh) 一种采用米粉制作的面包及其生产方法
CN109123605B (zh) 一种低血糖指数抗性淀粉类重组米饭的制备方法
WO2020019537A1 (fr) Procédé de préparation de riz instantané recomposé contenant de l'amidon à digestion lente présentant un faible indice glycémique
WO2022007133A1 (fr) Procédé de préparation d'ingrédient à base de quinoa à faible ig
WO2020224170A1 (fr) Procédé de préparation de granulés d'orge du tibet recombinant à faible indice glycémique
JP2006217813A (ja) 米加工品およびその製造方法
WO2022111066A1 (fr) Matière première alimentaire riche en amidon résistant et à digestion lente, son procédé de préparation et son application
WO2022033546A1 (fr) Matrice d'hydrates de carbone de céréale permettant l'utilisation dans un aliment à des fins médicales spéciales et procédé de préparation de la matrice
CN107997178B (zh) 一种挤压方式制备高膳食纤维含量抗性淀粉的方法
CN112450252A (zh) 一种增强饱腹感的代餐冷加工糕点及其制备方法
CN112544882A (zh) 一种青稞膨化食品及其制备方法
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
JP4082760B2 (ja) 難消化性澱粉及びその製造方法
CN107279718A (zh) 一种红薯膳食纤维挂面及其制备方法
KR20070103851A (ko) 어닐링(ａｎｎｅａｌｉｎｇ)에 의한 곡류의 소화율 억제방법
JPS646756B2 (fr)
Soltani et al. Evaluating the effect of different physical pretreatments and cooking methods on nutritional (starch digestibility) and physicochemical properties of white rice grains (Fajr cultivar)
CN114098091B (zh) 一种高抗性淀粉橡子粉丝的制备方法
US11155645B2 (en) Preparation method of slowly digestible starch
JP2966898B2 (ja) 食品用材料およびその製造方法
CN110537559A (zh) 一种低gi轻食冷冻甜面团及其制备方法和冷冻甜面团面包
JPH04141055A (ja) 改質小麦粉の製造方法
CN114158679B (zh) 一种高糊化度低消化速率即食糙米冲调粉的加工方法

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