WO2022199213A1 - 一种低gi高活性杂粮复合速溶营养粉及其加工方法 - Google Patents

一种低gi高活性杂粮复合速溶营养粉及其加工方法 Download PDF

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WO2022199213A1
WO2022199213A1 PCT/CN2022/070407 CN2022070407W WO2022199213A1 WO 2022199213 A1 WO2022199213 A1 WO 2022199213A1 CN 2022070407 W CN2022070407 W CN 2022070407W WO 2022199213 A1 WO2022199213 A1 WO 2022199213A1
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grains
grain
miscellaneous
slurry
processing method
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English (en)
French (fr)
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王立东
郎双静
李晓强
张东杰
王长远
曹龙奎
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黑龙江八一农垦大学
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Publication of WO2022199213A1 publication Critical patent/WO2022199213A1/zh
Priority to ZA2022/11062A priority Critical patent/ZA202211062B/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • 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
    • 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
    • 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
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • 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
    • A23L5/51—Concentration
    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • 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
    • A23L7/20—Malt products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Definitions

  • the invention belongs to the technical field of food processing, and in particular relates to a low-GI and high-activity multigrain composite instant nutritional powder and a processing method thereof.
  • Glycemic Index is an effective indicator to measure changes in blood glucose concentration after food intake.
  • glucose or white bread is used as the standard food, and its GI is set as 100, and the food with GI ⁇ 55 is called low GI food.
  • Low GI foods have the characteristics of slow digestion and absorption, stable blood sugar fluctuation, less energy intake, and increased satiety. Due to the high intake of high-carbohydrate and high-fat foods in my country, a variety of nutritional chronic diseases have been caused. When the energy supply ratio of low-GI foods accounts for 60%, it can effectively improve the metabolism of glucose and lipids, which is beneficial to the adjuvant treatment of diabetes. and cardiovascular disease, obesity prevention, and lower blood pressure are very beneficial.
  • Cereals are rich in functional active components such as dietary fiber, ⁇ -glucan, flavonoids, alkaloids, polypeptides, polyphenolic compounds and ⁇ -aminobutyric acid, especially post-germination ⁇ -aminobutyric acid, polyphenols and other active components
  • the substance content has been significantly improved, improving the nutrition and functionality of grains, and playing a certain role in the prevention and treatment of modern "civilized diseases" such as hypertension, coronary heart disease, and diabetes.
  • the survey results show that adults consume only 14 grams of whole grains per day, which is less than 1/3 of the recommended intake.
  • Multigrain nutritional powder is one of the effective ways to eat grains, and it is highly recognized by consumers.
  • the purpose of the present invention is to provide a kind of low-GI high-activity multigrain composite instant nutritional powder and processing method thereof, and solve the problems of poor instant solubility of multigrain nutritional powder in the prior art, large loss of nutritional active substances during processing, and high glycemic index of product.
  • the invention provides a preparation method of low-GI and high-activity multigrain composite instant nutritional powder, comprising the following steps:
  • Step 1 cleaning and removing impurities: washing the grain raw materials with water to remove water-soluble and small particle impurities;
  • Step 2 soaking: soak the cleaned miscellaneous grain raw materials under a certain temperature condition, so that the raw materials absorb water and swell, and completely drain off the excess water after soaking;
  • Step 3 Physical field-assisted germination: place the soaked and swollen miscellaneous grains in a constant temperature and humidity environment with a magnetic field and ultraviolet light for germination to obtain germinated miscellaneous grains;
  • Step 4 Wet gradient micro-grinding: mixing the germinated miscellaneous grains with water, and using a colloid mill for two grindings;
  • Step 5 Bio-enzymatic hydrolysis with compound enzymes: use ⁇ -amylase and pullulanase to hydrolyze the finely ground cereal slurry obtained in step 4 in turn;
  • Step 6 concentrating and removing impurities by combined membrane: using membrane separation equipment to first remove impurities and then concentrating the hydrolyzed grain slurry, wherein the inorganic membrane is used to remove large particles in the slurry, and then the organic membrane is used for concentration treatment;
  • Step 7 Multi-material mixing: mixing the slurries obtained by the above-mentioned pretreatment of different grains to obtain a mixed solution;
  • Step 8 spray-drying and granulation: the mixed slurry of the grains obtained in step 7 is spray-dried and granulated in one step to obtain instant powder of grains.
  • the ratio of solids to water is 1:5 to 1:15
  • the soaking temperature is 20°C to 35°C
  • the soaking time is 1h to 16h
  • the moisture content of the raw material after soaking is 35% to 35% to 35°C. 65%.
  • the germination temperature in step 3 is 15°C to 30°C
  • the germination time is 20h to 80h
  • the magnetic field strength is 2mT to 8mT
  • the ultraviolet lamp is irradiated for 5min to 25min every 4h
  • the germination length is 0.5mm to 2mm.
  • the solid-liquid ratio of the germinated miscellaneous grains to water in step 4 is 1:20 ⁇ 1:50
  • the water temperature is 70°C ⁇ 90°C
  • the porosity of the colloid mill is 70 ⁇ m ⁇ 90 ⁇ m in the first grinding
  • the second grinding The porosity of the colloid mill is 30 ⁇ m to 50 ⁇ m.
  • the temperature of the ⁇ -amylase hydrolysis in step 5 is 80°C to 100°C
  • the hydrolysis time is 10min to 45min
  • the pH is 5 to 7
  • the amount of enzyme added is 2u/g to 5u/g
  • the hydrolysis temperature is 45°C ⁇ 65°C
  • the hydrolysis time is 10h ⁇ 30h
  • the pH is 5 ⁇ 7
  • the enzyme addition amount is 10ASPU/g ⁇ 30ASPU/g.
  • the inorganic membrane in step 6 is a ceramic membrane with a pore size of 30 ⁇ m to 100 ⁇ m; the organic membrane is a polyamide with a pore size of 3000D to 5000D; the dry matter content after concentration is 15% to 40%.
  • the dry matter content in the mixed solution in step 7 is 15% to 40%.
  • the air inlet temperature of the spray drying granulator in step 8 is 80-110°C
  • the material temperature is 60°C-80°C
  • the atomization pressure is 0.1 MPa-0.3 MPa.
  • the miscellaneous grain raw material is a combination of one or more of adzuki beans, yellow soybeans, peas, mung beans, black beans, oat rice, brown rice, black rice, buckwheat rice, and highland barley rice.
  • the present invention also provides a composite instant powder of coarse grains obtained by the preparation method, the GI value of the glycemic index is less than 55, and the solubility of the coarse grain powder is more than 95%.
  • the present invention prepares a kind of low-GI high-activity miscellaneous grain composite instant nutritional powder, which, as miscellaneous grain instant food, can effectively improve the rough mouthfeel of miscellaneous grains, improve the solubility of miscellaneous grain powder, better retain miscellaneous grain active substances, and has the characteristics of low GI .
  • the multi-grain composite instant nutrient powder obtained by the invention is uniformly viscous and fluid after being brewed, the solids are evenly distributed, and the mouthfeel is fine, the mouthfeel and flavor of the multi-grain are effectively improved, and the human body is more conducive to digestion and absorption.
  • the present invention provides a preparation process of low-GI and high-activity multigrain composite instant nutritional powder, which is synergistically applying soaking-physical field-assisted sprouting-wet gradient micro-grinding-compound enzyme biological enzymolysis-combined membrane concentration and impurity removal-spray drying Granulation and other technologies are used to prepare multi-grain compound instant nutritional powder rich in ⁇ -aminobutyric acid biomass, low glycemic index and good instant solubility.
  • the content of the active substance ⁇ -aminobutyric acid in the multi-grain compound instant nutritional powder is increased by 10-30%, the GI value of the glycemic index is less than 55, and the solubility of the multi-grain powder is more than 95%.
  • the preparation process breaks through the key technologies of moderate processing and activity maintenance of miscellaneous grains, improves the overall processing technology level of miscellaneous grain products, scientifically improves the dietary structure of residents, and improves the intake of miscellaneous grains and the health level of residents.
  • Fig. 1 is the process route of the processing method of low GI high activity miscellaneous grain compound instant nutrition powder.
  • Step 1 cleaning and removing impurities: washing the grain raw materials with water to remove water-soluble and small-particle impurities, and make them reach food grade;
  • Step 2 soaking: soak the cleaned grain raw materials at 25°C for 6 hours, so that the raw materials absorb water and swell appropriately. After soaking, the excess water is completely drained, and the ratio of solid grains raw materials to water is 1. : 10, the moisture content of the grain raw material after regulation is 46%;
  • Step 3 Physical field-assisted germination: place the soaked and swollen grain raw materials in a constant temperature and humidity environment with a magnetic field and ultraviolet light for germination to obtain germinated grains, where the germination temperature is 25°C, the germination time is 36h, and the magnetic field The intensity is 4mT, the UV lamp is irradiated for 5min every 4h, and the germination length is 0.8mm;
  • Step 4 Wet gradient micro-grinding: adjust the germinated miscellaneous grains to a certain water content by weight, wherein the material-water ratio is 1:30, and the water temperature is 80°C; further, a colloid mill is used for secondary grinding, and a colloid mill is used to grind the porosity of the colloid mill once. is 80 ⁇ m, and the secondary grinding colloid mill has a porosity of 40 ⁇ m.
  • Step 5 Bio-enzymatic hydrolysis with compound enzymes: the micro-grinding cereal slurry obtained in step 4 is hydrolyzed by ⁇ -amylase and pullulanase in turn, wherein the temperature of ⁇ -amylase hydrolysis is 90° C., the hydrolysis time is 20 min, and the pH is 6.0, the enzyme dosage is 3u/g; the pullulanase hydrolysis temperature is 50°C, the hydrolysis time is 12h, the pH is 5.0, and the enzyme dosage is 15 ASPU/g.
  • Step 6 Concentrating and removing impurities by combined membrane: use membrane separation equipment to first remove impurities and then concentrate the hydrolyzed grains slurry, in which the inorganic membrane is used to remove large particles in the slurry.
  • the organic membrane is used for concentration treatment, the organic membrane is polyamide, the pore size is 3500D, and the dry matter content after concentration is 30%.
  • Step 7 Multi-material mixing: Mix the slurries obtained by the above-mentioned pretreatment of different grains, and the dry matter content in the mixed solution is 30%.
  • Step 8 Spray-drying granulation: spray-drying the mixed slurry of mixed grains obtained in step 7 and one-step granulation to obtain instant powder of coarse grains, wherein the air inlet temperature of the spray-drying granulator is 110°C, the material temperature is 70°C, and the atomization pressure is 110°C. is 0.15MPa.
  • the content of the active substance ⁇ -aminobutyric acid in the composite instant nutritional powder of grains processed by the above method is increased by 18%, the GI value of the glycemic index is 42, and the solubility of the grains powder is 95%.
  • the multi-grain composite instant nutritional powder is obtained by processing.

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Abstract

一种低GI高活性杂粮复合速溶营养粉及其加工方法，方法包括步骤：清洗除杂-浸泡-物理场辅助萌动-湿法梯度微细研磨-复合酶生物酶解-组合膜浓缩除杂-喷雾干燥制粒等，制备富含γ-氨基丁酸生物物质、血糖生成指数低、速溶性好的杂粮复合速溶营养粉。

Description

一种低GI高活性杂粮复合速溶营养粉及其加工方法
本申请要求于2021年03月24日提交中国专利局、申请号为CN202110304963.0、发明名称为“一种低GI高活性杂粮复合速溶营养粉的加工方法”的中国专利申请的优先权，其全部内容通过引用结合在本申请中。
技术领域
本发明属于食品加工技术领域，具体涉及一种低GI高活性杂粮复合速溶营养粉及其加工方法。
背景技术
血糖生成指数(Glycemic Index，GI)是衡量人体摄入食物后血糖浓度变化的一项有效指标。一般以葡萄糖或白面包为标准食物，并将其GI定为100，GI＜55的食物称为低GI食品。低GI食品具有消化吸收缓慢，血糖波动平稳，能量摄入少，增加饱腹感等特点。由于我国居民高碳水、高脂肪类食物摄取量水平高，从而导致了多种营养性的慢性疾病，当低GI食物供能比占达60％时，可有效改善糖脂代谢，对辅助治疗糖尿病和心血管疾病，预防肥胖，降低血压十分有益。
杂粮中富含膳食纤维、β-葡聚糖、黄酮、生物碱、多肽、多酚类化合物和γ-氨基丁酸等功能活性组分，尤其是发芽后γ-氨基丁酸、多酚等活性物质含量得到显著提升，提高了杂粮的营养性和功能性，对预防和治疗高血压、冠心病、糖尿病等现代“文明病”具有一定作用。调查结果显示，成年人每日粗杂粮的摄入量仅为14克，不到推荐摄入量的1/3。杂粮营养粉作为食用杂粮的有效方式之一，消费者认可度较高。但其加工过程中存在如下问题：加工过程中多以简单烘焙等加工方式为主，导致营养组分活性损失；产品淀粉含量高、无法达到低GI，不能满足营养健康消费升级的需求；杂粮营养粉产品种类繁多，产品类型及配方多样，但针对糖尿病等特殊人群开发产品少；杂粮营养粉在食用冲调过程中存在冲调性差、易结块等现象。因此，人们需要一种能够提高杂粮粉冲调特性，更多保留产品本身营养活性物质，具有低GI值，并针对糖尿病等人群食用的一款新的杂粮营养粉产品。
发明内容
本发明的目的在于提供了一种低GI高活性杂粮复合速溶营养粉及其加工 方法，解决现有技术中杂粮营养粉速溶性差、加工过程营养活性物质损失大、产品血糖生成指数高的问题。
本发明提供了一种低GI高活性杂粮复合速溶营养粉的制备方法，包括如下步骤：
步骤一、清洗除杂：将杂粮原料进行水洗处理，去除水溶性和小颗粒杂质；
步骤二、浸泡：将清洗干净的杂粮原料在一定温度条件下浸泡处理，使原料吸水润胀，浸泡后将多余水分完全沥除掉；
步骤三、物理场辅助萌动：将浸泡润胀后的杂粮置于带磁场和紫外光照射的恒温恒湿环境中进行发芽，获得发芽杂粮；
步骤四、湿法梯度微细研磨：将发芽后的杂粮与水混合，采用胶体磨进行两次研磨；
步骤五、复合酶生物酶解：依次利用α-淀粉酶和普鲁兰酶水解步骤四获得的微细研磨杂粮浆液；
步骤六、组合膜浓缩除杂：利用膜分离设备对水解后的杂粮浆液进行先除杂后浓缩处理，其中利用无机膜去除浆液中大颗粒物质，再利用有机膜进行浓缩处理；
步骤七、多物料混合：将不同杂粮采用上述方法预处理得到的浆液进行混合，得到混合液；
步骤八、喷雾干燥制粒：将步骤七获得的杂粮混合浆液进行喷雾干燥一步制粒得到杂粮速溶粉。
优选的，步骤二中杂粮原料与水的料液比为1：5～1：15，浸泡温度为20℃～35℃，浸泡时间为1h～16h，浸泡后杂粮原料的水分含量为35％～65％。
优选的，步骤三所述发芽温度为15℃～30℃，发芽时间20h～80h，磁场强度为2mT～8mT，每隔4h紫外灯照射5min～25min，发芽长度为0.5mm～2mm。
优选的，步骤四中发芽后的杂粮与水的料液比为1：20～1：50，水温为70℃～90℃，第一次研磨胶体磨孔隙度为70μm～90μm，第二次研磨胶体磨孔隙度为30μm～50μm。
优选的，步骤五所述α-淀粉酶水解的温度为80℃～100℃，水解时间为10min～45min，pH为5～7，酶添加量为2u/g～5u/g；普鲁兰酶水解温度为45℃～65℃，水解时间10h～30h，pH为5～7，酶添加量为10ASPU/g～30ASPU/g。
优选的，步骤六所述无机膜选用陶瓷膜，孔径为30μm～100μm；有机膜为聚酰胺类，孔径为3000D～5000D；浓缩后干物质含量为15％～40％。
优选的，步骤七所述混合液中干物质含量为15％～40％。
优选的，步骤八所述喷雾干燥制粒机的进风温度为80～110℃，物料温度为60℃～80℃，雾化压力为0.1MPa～0.3MPa。
优选的，所述杂粮原料为红小豆、黄大豆、豌豆、绿豆、黑豆、燕麦米、糙米、黑米、荞麦米、青稞米中的一种或多种的组合。
本发明还提供了一种所述制备方法得到的杂粮复合速溶粉，血糖生成指数GI值＜55，杂粮粉溶解度＞95％。
有益效果
1、本发明制备得到一种低GI高活性杂粮复合速溶营养粉，其作为杂粮方便食品，能够有效改善杂粮粗糙的口感，提高杂粮粉溶解性，更好保留杂粮活性物质，具有低GI的特点。本发明获得的杂粮复合速溶营养粉冲调后呈均匀粘稠流动状，固形物分布均匀，口感细腻，有效改善了杂粮的口感及风味，更利于人体消化吸收。
2、本发明提供了一种低GI高活性杂粮复合速溶营养粉的制备工艺，协同应用浸泡-物理场辅助萌动-湿法梯度微细研磨-复合酶生物酶解-组合膜浓缩除杂-喷雾干燥制粒等技术制备富含γ-氨基丁酸生物物质、血糖生成指数低、速溶性好的杂粮复合速溶营养粉。其中杂粮复合速溶营养粉中活性物质γ-氨基丁酸含量提高10-30％，血糖生成指数GI值＜55，杂粮粉溶解度＞95％。该制备工艺突破了杂粮适度加工和活性保持关键技术，提升杂粮食品整体加工技术水平，科学改善了居民膳食结构，提高杂粮摄入量和居民健康水平。
附图说明
图1为低GI高活性杂粮复合速溶营养粉的加工方法工艺路线。
具体实施方式
低GI高活性杂粮复合速溶营养粉的加工方法工艺路线如图1所示，下面结合实施例对本发明做进一步说明，但本发明并不限于以下实施例。
实施例1
步骤一、清洗除杂：将杂粮原料进行水洗处理，去除其中水溶性和小颗粒杂质，使其达到食用品级；
步骤二、浸泡：将清洗干净的杂粮原料置于25℃的条件下浸泡处理6h，使原料吸水适度润胀，浸泡后将多余水分完全沥除掉，其中杂粮原料与水的料液比为1：10，调控后杂粮原料的水分含量为46％；
步骤三、物理场辅助萌动：将浸泡润胀后的杂粮原料置于带磁场和紫外光照射的恒温恒湿环境中进行发芽，获得发芽杂粮，其中发芽温度为25℃，发芽时间为36h，磁场强度为4mT，每隔4h紫外灯照射5min，发芽长度为0.8mm；
步骤四、湿法梯度微细研磨：将发芽后的杂粮按重量比调节至一定含水量，其中料水比为1：30，水温80℃；进一步采用胶体磨二次研磨，一次研磨胶体磨孔隙度为80μm，二次研磨胶体磨孔隙度为40μm。
步骤五、复合酶生物酶解：依次利用α-淀粉酶和普鲁兰酶水解步骤四获得的微细研磨杂粮浆液，其中，α-淀粉酶水解的温度为90℃，水解时间为20min，pH为6.0，酶添加量为3u/g；普鲁兰酶水解温度为50℃，水解时间12h，pH为5.0，酶添加量为15ASPU/g。
步骤六、组合膜浓缩除杂：利用膜分离设备对水解后的杂粮浆液进行先除杂后浓缩处理，其中先利用无机膜去除浆液中大颗粒物质，无机膜选用陶瓷膜，孔径为100μm，再利用有机膜进行浓缩处理，有机膜为聚酰胺类，孔径为3500D，浓缩后干物质含量为30％。
步骤七、多物料混合：将不同杂粮采用上述方法预处理得到的浆液进行混合，混合液中干物质含量为30％。
步骤八、喷雾干燥制粒：将步骤七获得的杂粮混合浆液进行喷雾干燥一步制粒得到杂粮速溶粉，其中喷雾干燥制粒机的进风温度为110℃，物料温度为70℃，雾化压力为0.15MPa。
利用上述方法加工获得的杂粮复合速溶营养粉中活性物质γ-氨基丁酸含量提高18％，血糖生成指数GI值为42，杂粮粉溶解度为95％。
实施例2～3
按照实施例1的方法加工获得杂粮复合速溶营养粉，具体进行每个步骤处理时的参数区别列于表1中。
表1 实施例2～3加工过程中的参数及营养粉的参数
Figure PCTCN2022070407-appb-000001
Figure PCTCN2022070407-appb-000002
Figure PCTCN2022070407-appb-000003

Claims (11)

  1. 一种低GI高活性杂粮复合速溶营养粉的加工方法，其特征在于，包括如下步骤：
    步骤一、清洗除杂：将杂粮原料进行水洗处理，去除水溶性和小颗粒杂质，得清洗干净的杂粮原料；
    步骤二、浸泡：将所述清洗干净的杂粮原料在一定温度条件下浸泡处理，使杂粮原料吸水润胀，浸泡后将多余水分完全沥除掉，得到浸泡润胀后的杂粮；
    步骤三、物理场辅助萌动：将所述浸泡润胀后的杂粮置于带磁场和紫外光照射的恒温恒湿环境中进行发芽，获得发芽杂粮；
    步骤四、湿法梯度微细研磨：将所述发芽杂粮与水混合，采用胶体磨进行两次研磨，得到微细研磨杂粮浆液；
    步骤五、复合酶生物酶解：依次利用α-淀粉酶和普鲁兰酶水解所述微细研磨杂粮浆液，得到水解后的杂粮浆液；
    步骤六、组合膜浓缩除杂：利用膜分离设备对所述水解后的杂粮浆液进行先除杂后浓缩处理，所述除杂为利用无机膜去除浆液中大颗粒物质，所述浓缩处理为利用有机膜进行浓缩处理，得到浆液；
    所述步骤七、多物料混合：将不同杂粮采用上述步骤一～步骤六预处理得到的浆液进行混合，得到杂粮混合浆液；
    所述步骤八、喷雾干燥制粒：将所述杂粮混合浆液进行喷雾干燥一步制粒得到低GI高活性杂粮复合速溶营养粉。
  2. 一种低GI高活性杂粮速溶营养粉的加工方法，其特征在于，包括如下步骤：
    步骤一、清洗除杂：将杂粮原料进行水洗处理，去除水溶性和小颗粒杂质，得清洗干净的杂粮原料；
    步骤二、浸泡：将所述清洗干净的杂粮原料在一定温度条件下浸泡处理，使杂粮原料吸水润胀，浸泡后将多余水分完全沥除掉，得到浸泡润胀后的杂粮；
    步骤三、物理场辅助萌动：将所述浸泡润胀后的杂粮置于带磁场和紫外光照射的恒温恒湿环境中进行发芽，获得发芽杂粮；
    步骤四、湿法梯度微细研磨：将所述发芽杂粮与水混合，采用胶体磨进行两次研磨，得到微细研磨杂粮浆液；
    步骤五、复合酶生物酶解：依次利用α-淀粉酶和普鲁兰酶水解所述微细研磨杂粮浆液，得到水解后的杂粮浆液；
    步骤六、组合膜浓缩除杂：利用膜分离设备对所述水解后的杂粮浆液进行先除杂后浓缩处理，所述除杂为利用无机膜去除浆液中大颗粒物质，所述浓缩处理为利用有机膜进行浓缩处理，得到浆液；
    步骤七、喷雾干燥制粒：将所述浆液进行喷雾干燥一步制粒得到低GI高活性杂粮速溶营养粉。
  3. 根据权利要求1或2所述的加工方法，其特征在于，所述步骤二中杂粮原料与水的料液比为1：5～1：15，浸泡处理的温度为20℃～35℃，浸泡处理的时间为1h～16h，所述浸泡润胀后的杂粮的水分含量为35％～65％。
  4. 根据权利要求1或2所述的加工方法，其特征在于，步骤三所述发芽的温度为15℃～30℃，发芽的时间20h～80h，磁场的强度为2mT～8mT，所述紫外光照射为每隔4h紫外灯照射5min～25min，所述发芽杂粮的芽长度为0.5mm～2mm。
  5. 根据权利要求1或2所述的加工方法，其特征在于，所述步骤四中发芽杂粮与水的料液比为1：20～1：50，水温为70℃～90℃，第一次研磨的胶体磨孔隙度为70μm～90μm，第二次研磨的胶体磨孔隙度为30μm～50μm。
  6. 根据权利要求1或2所述的加工方法，其特征在于，步骤五所述α-淀粉酶水解的温度为80℃～100℃，水解的时间为10min～45min，pH值为5～7，淀粉酶的添加量为2u/g～5u/g；
    普鲁兰酶水解的温度为45℃～65℃，水解的时间10h～30h，pH值为5～7，普鲁兰酶的添加量为10ASPU/g～30ASPU/g。
  7. 根据权利要求1或2所述的加工方法，其特征在于，步骤六所述无机膜为陶瓷膜，孔径为30μm～100μm；所述有机膜为聚酰胺类，孔径为3000D～5000D；浓缩处理后浆液的干物质含量为15％～40％。
  8. 根据权利要求1所述的加工方法，其特征在于，步骤七所述杂粮混合浆液中干物质含量为15％～40％。
  9. 根据权利要求1或2所述的加工方法，其特征在于，所述喷雾干燥使用的制粒机的进风温度为80℃～110℃，物料温度为60℃～80℃，雾化压力为0.1MPa～0.3MPa。
  10. 根据权利要求1或2所述的加工方法，其特征在于，所述杂粮原料为红小豆、黄大豆、豌豆、绿豆、黑豆、燕麦米、糙米、黑米、荞麦米、青稞米中的一种或多种的组合。
  11. 权利要求1所述的加工方法得到的杂粮复合速溶粉，其特征在于，血糖生成指数GI值＜55，杂粮粉溶解度＞95％。
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