Low-glycemic-index coarse cereal egg roll and preparation method thereof

• Main Authors: PENG ZHEN, CHEN JIANXIONG, ZHAO JIANGLIN, ZHANG PING, ZOU LIANG, ZHAO SHASHA, HUAN XIAOJI, XIANG DABING, WANG YUHAO, ZHAO GANG
• Format: Patent
• Language: Chinese; English
• Published: 26.03.2024
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a low-glycemic-index coarse cereal egg roll and a preparation method thereof, and belongs to the technical field of food processing, the coarse cereal egg roll comprises 30-45 parts of modified coarse cereal powder, 45-60 parts of eggs, 10 parts of powdered sugar, 10 parts of edible oil, and 0.5 part of salt; the modified coarse cereal powder is mixed powder of buckwheat powder subjected to heat-moisture treatment and mung bean powder subjected to heat-moisture treatment, the mixing ratio of the buckwheat powder to the mung bean powder is 1: (1-3), and the heat-moisture treatment conditions are that the humidity is 20-30%, the temperature is 90-110 DEG C, and the treatment time is 2-6 hours. The tartary buckwheat flour and the mung bean flour which are subjected to heat-moisture treatment are used for preparing the egg roll, so that the content of active ingredients such as flavone in the egg roll is increased, the content of reducing sugar in the product is reduced, the nutritional in