Method for regulating energy slow release property of grain food

The invention relates to a method for regulating the energy slow release property of a grain food, belonging to the field of modern nutritious food processing. With commercialized grain as a raw material, the method comprises the following steps: firstly carrying out pulverization pre-treatment, then adding natural starch, water-soluble polysaccharide and polyphenol according to different proportions, and then uniformly mixing and stirring while water is added to obtain different functional doughs, and finally obtaining slow release products according to different grain food manufacturing processes. In the invention, the slow slaking of the grain food can be controlled according to different types and mixing ratios of the blended doughs. The method in the invention realizes easy release of postprandial blood glucose after the grain food is taken, the product is applicable to meal replacement products for patients suffering from diabetes and obesity to avoid sharp increase of postprandial blood glucose and mid-meal hypoglycaemia, and the product also can be applicable to long-distance runners, long-distance travellers and the crowd requiring effective nutrition replenishment.