阅读说明：本技术 一种淀粉类食品的脱糖方法 (Method for desugaring starch food ) 是由 周普强 于 2020-04-01 设计创作，主要内容包括：本发明涉及电器技术领域,具体涉及一种淀粉类食品的脱糖方法,所述脱糖方法包括浸涨阶段、糊化阶段、沸腾阶段和蒸煮阶段。本发明提供了一种淀粉类食品的脱糖方法,包括浸涨阶段、糊化阶段、沸腾阶段和蒸煮阶段,并通过合理控制上述每阶段的进程参数,得到最佳降糖程序。通过研究发现该降糖程序制作的食物相较于普通烹饪方法所制作的食物,总淀粉含量、直链淀粉含量以及支链淀粉含量均显著降低,由此可知本发明的脱糖方法使得淀粉类食物的淀粉摄入量显著减少,可同等认为减少相应的血糖升高数值。因此本发明的脱糖方法所烹饪得到的淀粉类食物不仅口感好、且含糖量低,非常适用于糖尿病患者或者肥胖者食用。(The invention relates to the technical field of electric appliances, in particular to a method for desugaring starch food, which comprises a soaking stage, a gelatinization stage, a boiling stage and a cooking stage. The invention provides a method for desugaring starch food, which comprises a swelling stage, a gelatinization stage, a boiling stage and a cooking stage, and obtains an optimal hypoglycemic program by reasonably controlling the process parameters of each stage. Through research, the total starch content, the amylose content and the amylopectin content of the food prepared by the blood sugar reducing program are obviously reduced compared with the food prepared by the common cooking method, so that the starch intake of the starch food is obviously reduced by the desugaring method, and the corresponding blood sugar increase value can be considered to be reduced. Therefore, the starch food cooked by the desugaring method of the invention has good taste and low sugar content, and is very suitable for diabetics or obese people.)

1. The method for desugaring starch food is characterized by comprising a soaking stage, a gelatinization stage, a boiling stage and a cooking stage.

2. The method for desugaring starch-based food according to claim 1, wherein the swelling step is such that the starch-based food sufficiently absorbs water; the gelatinization stage is that starch foods further absorb water and are gelatinized; the boiling stage is a boiling process from the boiling point of the gelatinized starch food to the boiling point before water drainage; the cooking stage is to further cook the starch food.

3. The method for desugaring starch-based food according to claim 1, wherein a draining stage is further included after the boiling stage and before the cooking stage, and the draining time is 0-5 min.

4. The method for desugaring starch-based food according to claim 1, wherein the actual stop heating temperature in said swelling step is 5-35 ℃ higher than the set temperature in said swelling step.

5. The method for desugaring starch-based food according to claim 4, wherein the set temperature of said swelling step is 20-60 ℃.

6. The method for desugaring starch-based food according to claim 1, wherein the holding time in said swelling step is 0-40 min.

7. The method of desugaring starch-based food according to any of claims 1 to 6, wherein the actual stop heating temperature of the gelatinization stage is 2-15 ℃ higher than the set temperature of the gelatinization stage.

8. The method for desugaring starch-based food according to claim 7, wherein the set temperature at the gelatinization stage is 60-90 ℃; the heat preservation time of the gelatinization stage is 0-25 min.

9. The process for desugaring starch-based food product according to any of claims 1-6, wherein the boiling stage is from 0-30min in length.

10. The method of claim 2, wherein the mass ratio of the starch-based food to the water is 1: (1-10).

Technical Field

The invention relates to the technical field of electric appliances, in particular to a method for desugaring starch food.

Background

Starch food mainly refers to food rich in carbohydrate and root vegetables. Wherein, the food rich in carbohydrate is one of staple foods of Chinese people, and comprises rice, wheat, corn and the like.

However, since the digestion speed of starch foods such as rice, noodles, steamed bread and the like, which are staple foods, is high, the blood sugar is easily increased when people eat the foods, and particularly, the digestion speed of foods such as rice made of polished rice, rice cakes made of polished rice, and sweet bread made of polished flour is almost the same as that of white sugar which is also carbohydrate, so that the blood sugar can be immediately increased.

According to related researches, starch food usually causes high initial blood sugar level after entering human digestive system for 30 min. The frequent eating of starch foods such as polished rice and the like has obvious positive correlation with the increased risk of type II diabetes.

In recent years, China has become one of the fastest-growing countries of diabetes, and the number of sick people is high in the first place of the world. With the increasing attention paid to healthy diet, the concept of controlling and reducing sugar in diet has received great attention. Therefore, there is an urgent need to develop a method for desugaring starch-based foods to meet the existing market demand.

Disclosure of Invention

In order to solve the above problems, the present invention provides, in a first aspect, a method for desugaring a starchy food product, the method comprising a steeping stage, a gelatinization stage, a boiling stage and a cooking stage.

As a preferable technical scheme, the swelling stage is that starch foods fully absorb water; the gelatinization stage is that starch foods further absorb water and are gelatinized; the boiling stage is a boiling process from the boiling point of the gelatinized starch food to the boiling point before water drainage; the cooking stage is to further cook the starch food.

As a preferable technical scheme, a draining stage is further included after the boiling stage and before the cooking stage, and the draining time is 0-5 min.

Preferably, the actual stop heating temperature in the swelling stage is 5 to 35 ℃ higher than the set temperature in the swelling stage.

As a preferable technical scheme, the set temperature of the swelling stage is 20-60 ℃.

As a preferable technical scheme, the heat preservation time of the swelling stage is 0-40 min.

Preferably, the actual heating stop temperature in the gelatinization stage is 2-15 ℃ higher than the set temperature in the gelatinization stage.

As a preferred technical scheme, the setting temperature of the gelatinization stage is 60-90 ℃; the heat preservation time of the gelatinization stage is 0-25 min.

As a preferred technical scheme, the time length of the boiling stage is 0-30 min.

As a preferable technical solution, the mass ratio of the starch food to the water is 1: (1-10).

Has the advantages that: the invention provides a method for desugaring starch food, which comprises a swelling stage, a gelatinization stage, a boiling stage and a cooking stage, and obtains an optimal hypoglycemic program by reasonably controlling the process parameters of each stage. Through research, the total starch content, the amylose content and the amylopectin content of the food prepared by the blood sugar reducing program are obviously reduced compared with the food prepared by the common cooking method, so that the starch intake of the starch food is obviously reduced by the desugaring method, and the corresponding blood sugar increase value can be considered to be reduced. Therefore, the starch food cooked by the desugaring method of the invention has good taste and low sugar content, and is very suitable for diabetics or obese people.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.

FIG. 1: example 3 provides a temperature profile obtained by the method for desugaring starch food.

FIG. 2: example 4 provides a temperature profile obtained by the method for desugaring starch food.

Detailed Description

The technical features of the technical solutions provided by the present invention are further clearly and completely described below with reference to the specific embodiments, and the scope of protection is not limited thereto.

In this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. The term "comprising" is used to specify the presence of stated features, integers, steps, operations, elements, components, operations.

In addition, descriptions related to "first", "second", and the like in the present invention are for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicit indication of the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature.

In the present invention, the starch food includes, but is not limited to, any one of rice, millet, wheat, quinoa, corn and sorghum.

In order to solve the above problems, the present invention provides, in a first aspect, a method for desugaring a starchy food product, the method comprising a steeping stage, a gelatinization stage, a boiling stage and a cooking stage.

The novel process is adopted in the desugaring method, so that starch in starch food is easier to dissolve and drain, and the influence factor of blood sugar rise is radically reduced. The cooking process of the desugaring electric cooker comprises the following steps: a swelling stage, a gelatinization stage, a boiling stage and a cooking stage.

According to the invention, the research on the desugaring effect of the desugaring electric rice cooker is carried out by designing different cooking process parameters, and the final rice cooking process which has the mouthfeel and can remove starch (i.e. desugaring and reducing sugar) as much as possible is determined by taking the parameters of total sugar content, total starch content, amylopectin, amylose, protein, grease, water content and the like as indexes and taking the sensory evaluation of people and the texture (parameters of smell, appearance structure, palatability, taste and cold rice texture) of the rice as assistance.

In one embodiment, the swelling stage is sufficient water absorption by the starchy food; the gelatinization stage is that starch foods further absorb water and are gelatinized; the boiling stage is a boiling process from the boiling point of the gelatinized starch food to the boiling point before water drainage; the cooking stage is to further cook the starch food.

Swelling stage

In the invention, the swelling stage is to control the electric cooker to heat to a set temperature and keep the temperature for a certain time.

However, in actual operation, since the actual stop heating temperature is often different from the set temperature, the set temperature needs to be adjusted to match the optimum value of the actual temperature of the center of the starch-based food at that stage.

The set temperature belongs to the temperature adopted value of the designated detection point.

The actual heating stopping temperature in the swelling stage refers to the central temperature of the starch food in the electric cooker measured by the temperature sensor when the heating is actually stopped in the swelling stage.

In one embodiment, the actual stop heating temperature of the soaking stage is 5-35 ℃ higher than the set temperature of the soaking stage.

In a preferred embodiment, the actual stop heating temperature of the swelling stage is 17-22 ℃ higher than the set temperature of the swelling stage.

In a more preferred embodiment, the actual stop heating temperature of the soaking phase is 19 ℃ or 20 ℃ higher than the set temperature of the soaking phase.

In one embodiment, the set temperature of the swelling stage is 20-60 ℃.

In a preferred embodiment, the set temperature of the swelling stage is 50-55 ℃.

In a more preferred embodiment, the set temperature of the swelling stage is 50 ℃.

In one embodiment, the incubation time in the swelling stage is 0-40 min.

In a preferred embodiment, the incubation time in the swelling phase is 3-10 min.

In a more preferred embodiment, the incubation time in the swelling phase is 5-10 min.

In one embodiment, the total length of the swelling phase is 3-45 min.

In a preferred embodiment, the total length of the swelling phase is between 13 and 20 min.

The purpose of the swelling phase of the invention is: the starch food can absorb water fully, and the partially soluble starch and carbohydrate can be dissolved out primarily. Research shows that when starch is heated in water, with the increase of temperature, weaker hydrogen bonds in micelles in a starch crystallization area are broken, gaps appear, water molecules enter the inside of the micelles to be combined with a part of starch molecules through the hydrogen bonds, and the starch molecules absorb water and expand.

Gelatinization stage

In the invention, the gelatinization stage is to control the electric cooker to heat to a set temperature and keep the temperature for a certain time.

However, in practice, since there is still a small difference between the actual stop heating temperature at this stage and the set temperature after the completion of the steeping stage, it is necessary to adjust the set temperature to match the optimum value of the actual temperature of the center of the rice at this stage.

The actual heating stopping temperature in the gelatinization stage refers to the central temperature of the starch food in the electric cooker measured by the temperature sensor when the heating is actually stopped in the gelatinization stage.

In one embodiment, the actual stop heating temperature of the gelatinization stage is 2-15 ℃ higher than the set temperature of the gelatinization stage.

In a preferred embodiment, the actual stop heating temperature of the gelatinization stage is 2-5 ℃ higher than the set temperature of the gelatinization stage.

In a more preferred embodiment, the actual stop heating temperature of the gelatinization stage is 2 ℃ or 3 ℃ higher than the set temperature of the gelatinization stage.

In one embodiment, the set temperature of the gelatinization stage is 60-90 ℃.

In a preferred embodiment, the set temperature of the gelatinization stage is 80-85 ℃.

In a more preferred embodiment, the set temperature of the gelatinization stage is 85 ℃.

In one embodiment, the incubation time in the gelatinization stage is 0-25 min.

In a preferred embodiment, the incubation time in the gelatinization stage is 3-15 min.

In a more preferred embodiment, the incubation time in the gelatinization stage is 5-10 min.

In one embodiment, the total length of the gelatinization stage is 3-30 min.

In a preferred embodiment, the total length of the gelatinization stage is 10-15 min.

The object of the pasting phase of the invention is: the starch food granules further absorb water and are gelatinized, and the gelatinized starch is further dissolved out and is discharged along with the starch food soup. Heating the starch milk solution to a certain temperature, wherein starch granules are irreversibly expanded to form a semitransparent sticky liquid, and at the moment, the crystalline structure of the starch is molten, the polarized light cross disappears, and the starch begins to be gelatinized. When the gelatinization temperature is reached, a large amount of water is absorbed by starch granules, hydrogen bonds among molecules are broken, the expansion of an amorphous area presses a crystalline area of the amylopectin to cause the degradation of the amylopectin, and a double-helix structure is changed into an irregular linear cluster shape; then the starch is continuously expanded, amylose is dialyzed out to form a mutually wound gel network to wrap fully gelatinized starch grains, and the starch grains are an amylopectin enriched phase.

Boiling stage

In the invention, the boiling stage is a boiling process from the boiling point of the gelatinized starch food to the time before water drainage after the gelatinization, and the boiling time is controlled to be 0-30 min.

In one embodiment, the boiling stage is from 2 to 30min in duration.

In a preferred embodiment, the boiling phase is from 3 to 10min in duration.

In a more preferred embodiment, the boiling stage is 4-6min in duration.

The purpose of the boiling stage of the invention is: the starch food is cooked, and the starch on the surface of the starch food particles is removed as much as possible.

In one embodiment, the boiling stage is followed by a draining stage prior to the cooking stage.

Drainage stage

In the invention, the water draining stage is to suck the soup of the starch food above the steamer grid in the electric cooker by using the water sucking device of the electric cooker after the boiling stage is finished, so that the soup level is kept below the steamer grid, and the starch food can be continuously cooked.

In one embodiment, the duration of the draining phase is 0-5 min.

In a preferred embodiment, the duration of the draining phase is 1 min.

Cooking stage

In the invention, the cooking stage is as follows: maintaining the temperature of the electric cooker at 95-100 deg.C for 0-40min, and heating the dehydrated starch food at constant temperature under pressure.

At the moment, the temperature of the electric cooker is set and is approximately equal to the actual test temperature.

In one embodiment, the temperature of the electric cooker of the cooking stage is 95-100 ℃.

In a preferred embodiment, the temperature of the electric cooker of the cooking stage is 97-98 ℃.

In a more preferred embodiment, the cooking stage is 4-10min in length.

In one embodiment, the starchy food product is selected from one or more of waxy starchy food products, low amylose food products, and high amylose food products.

In a preferred embodiment, the starchy food product is a low amylose food product.

In one embodiment, the mass ratio of the starchy food to the water is 1: (1-10).

In a preferred embodiment, the mass ratio of the starchy food to the water is 1: (2-5).

In a more preferred embodiment, the mass ratio of the starchy food to the water is 1: (3-4).

In a more preferred embodiment, the mass ratio of the starchy food to the water is 1: 3.1.

the purpose of the cooking stage of the invention is: the moisture of the starch food is released through constant-temperature pressure heat treatment, so that the content proportion of the resistant starch in the starch food is improved.

Compared with the prior art, the method disclosed by the invention has the advantages that the process parameters of each stage in the cooking method are researched and adjusted, the desugaring capability of the cooking method is evaluated by combining the numerical values of the total starch content and the direct-connection starch content of the obtained rice, and finally, the corresponding optimal process parameters in each stage are preferably selected to realize the desugaring function of the electric cooker.

The present invention will be specifically described below by way of examples. It should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention, and that the insubstantial modifications and adaptations of the present invention by those skilled in the art based on the above disclosure are still within the scope of the present invention.