METHOD FOR PREPARING LOW GI RECOMBINANT HIGHLAND BARLEY GRANULE

Title:

METHOD FOR PREPARING LOW GI RECOMBINANT HIGHLAND BARLEY GRANULE

Document Type and Number:

WIPO Patent Application WO/2020/224170

Kind Code:

A1

Abstract:

Disclosed is a recombinant highland barley powder, comprising highland barley powder, black sesame, other cereal flours and food additives, wherein the mass percentage of each component is: 50%-70% of highland barley powder, 5%-15% of black sesame, 23%-35% of other cereal flours, and 7%-15% of food additives, the food additives being gum arabic and mogroside. Also involved is the use of the recombinant highland barley powder in the preparation of highland barley products in the food field. Further involved is a method for preparing a low GI recombinant highland barley granule, the method comprising using the recombinant highland barley powder as a raw material, extruding the powder at low temperature and cutting the extruded powder and forming same, and then subjecting the powder to drying and cooling, wherein the low-temperature extrusion includes five temperature control sections, with the fifth section having a temperature of 55℃-70℃, and the temperature of the other sections successively decreasing by 10℃. Further involved are a recombinant highland barley granule prepared by this method and the use of the recombinant highland barley granule in making steamed buns, biscuits and flour-based products.

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Inventors:

JIAO AIQUAN (CN)
YANG YUEYUE (CN)
JIN ZHENGYU (CN)
TIAN YAOQI (CN)
BAI YUXIANG (CN)
YANG GUOHUA (CN)
YANG FAN (CN)
YANG YI (CN)

Application Number:

PCT/CN2019/108121

Publication Date:

November 12, 2020

Filing Date:

September 26, 2019

Export Citation:

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Assignee:

UNIV JIANGNAN (CN)

International Classes:

A23L7/143; A23L11/00; A23L19/00; A23L25/00; A23L27/30; A23L29/25; A23L33/10; A23L33/21

Foreign References:

CN110089683A	2019-08-06
CN105614682A	2016-06-01
CN109527399A	2019-03-29

Attorney, Agent or Firm:

HARBIN SHINEIP INTELLECTUAL PROPERTY AGENCY CO., LTD. (CN)

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