CN103519162A - 一种减缓淀粉在体内分解吸收速度的技术 - Google Patents
一种减缓淀粉在体内分解吸收速度的技术 Download PDFInfo
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- CN103519162A CN103519162A CN201110202139.0A CN201110202139A CN103519162A CN 103519162 A CN103519162 A CN 103519162A CN 201110202139 A CN201110202139 A CN 201110202139A CN 103519162 A CN103519162 A CN 103519162A
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Abstract
本发明涉及一种减缓淀粉在体内分解释放速度的技术，其特征在于将淀粉类食物原料粉碎成细粉，或直接使用淀粉，加入增稠剂及水，搅拌和匀，形成软材，置入双螺杆挤压机内，通过模具挤压制备成粒状，烘干备用；也可将软材干燥后，粉碎成细粉备用。本发明的创新在于将淀粉加入可食用的增稠剂，重构淀粉粒的物理结构，使淀粉分解延缓，使进食后血糖不会发生急剧升高，而是处于平稳状态，从而降低餐后血糖，降低因进食后血糖波动引发各种并发症，提高糖尿病人的生活质量。
Description
技术领域
本发明涉及一种减缓淀粉在体内分解吸收速度的技术。
背景技术
淀粉在自然界中分布很广，是高等植物中常见的组分，也是碳水化合物贮藏的主要形式。大多数高等植物的根（或块茎）、茎（或木质组织）、球茎（根与种子）、中、果实中都含有淀粉，它是供给人体能量最主要和最经济的来源。淀粉在人体内消化后，主要以葡萄糖的形式被吸收，并迅速被氧化，为很多组织和器官提供能量。机体血糖值必须在一定（正常）的范围内，人类细胞的生命活动才能正常进行，血糖过高，生命活动就无法正常进行，甚至会使细胞发生“糖中毒”。当血糖经常高过正常值时，就易患糖尿病。
目前，糖尿病的治疗中，饮食疗法是治疗各型糖尿病的基础，它能降低血糖、减轻胰岛细胞的负担，与药物治疗同等重要，有效的饮食控制能减少和延缓并发症的发生。但长期以来，不少糖尿病患者走入了食疗的误区，对饮食的控制仅局限于对主食摄入量的控制及禁食含糖食物，不少患者不敢多吃，不会合理地吃，有的主食摄入不足，总热量无法满足需要，造成营养不良，甚至产生饥饿症。有的不吃主食，却对脂肪和蛋白质不加控制，导致血糖过高。不能合理控制饮食最终导致血糖不能很好地控制，引发代谢紊乱和体质下降。
综上所述，糖尿病人应改变过分的饮食控制这种被动、消极的治疗方法，而采取更为主动、积极及正确的饮食疗法，在获得足够营养和能量的同时，又不至于加重胰岛负担。现有糖尿病饮食大多注重低糖或无糖,其不足之处在于供给病人的热量不足,易发生低血糖。本发明的目的是提供一种减缓淀粉在体内分解吸收速度的技术，采用本技术制备的食品糖尿病人进食后血糖不会发生急剧升高，而是处于平稳状态，从而降低餐后血糖，降低因进食后血糖波动引发各种并发症，提高糖尿病人的生活质量。
发明内容
本发明的目的是提供一种减缓淀粉在体内分解吸收速度的技术，采用本技术制备的食品糖尿病人进食后血糖不会发生急剧升高，而是处于平稳状态，从而降低餐后血糖，降低因进食后血糖波动引发各种并发症，提高糖尿病人的生活质量。
本发明采用的技术方案如下：
将淀粉类食物原料粉碎成粒度为80目～100目的细粉，或直接使用粒度为80目～100目的淀粉，加入0.01%～10%的增稠剂，再加入15%～40%的水，搅拌和匀，形成软材，置入双螺杆挤压机内，通过模具挤压制备成粒状，烘干备用；也可将软材干燥后，粉碎成细粉备用。
如上所述，淀粉类食物原料可为稻米、小麦、玉米、小米、大麦、高粱、薏米、燕麦、荞麦、莜麦、南瓜、山药、葛根、马铃薯、甘薯、木薯、黄豆、绿豆、赤豆、芸豆、蚕豆、豌豆、豇豆及鹰嘴豆、藕、菱角、百合、芭蕉芋、魔芋中的任何一种或一种以上的组合物。
如上所述，淀粉可为稻米淀粉、小麦淀粉、玉米淀粉、小米淀粉、大麦淀粉、高粱淀粉、薏米淀粉、燕麦淀粉、荞麦淀粉、莜麦淀粉、南瓜淀粉、山药淀粉、葛根淀粉、马铃薯淀粉、甘薯淀粉、木薯淀粉、黄豆淀粉、绿豆淀粉、赤豆淀粉、芸豆淀粉、蚕豆淀粉、豌豆淀粉、豇豆淀粉及鹰嘴豆淀粉、藕粉、菱角淀粉、百合淀粉、芭蕉芋淀粉、魔芋淀粉中的任何一种或一种以上的组合物。
如上所述，增稠剂可为明胶、酪蛋白酸钠、甲壳质、壳聚糖、果胶、瓜尔豆胶、刺槐豆胶、罗望子胶、亚麻子胶、决明子胶、黄蜀葵胶、沙蒿胶、魔芋胶、车前子胶、皂荚糖胶、葫芦巴胶、田菁胶、阿拉伯胶、黄耆胶、刺梧桐胶、琼脂、卡拉胶、海藻酸钠、海藻酸钾、红藻胶、黄原胶、结冷胶、羧甲基纤维素钠、海藻酸丙二醇脂、淀粉磷酸酯钠、羧甲基淀粉钠、羟丙基淀粉酶、β-环状糊精、乙酰化二淀粉磷酸酯、羟丙基二淀粉磷酸酯、磷酸化二淀粉磷酸酯、羟丙基甲基纤维素、聚丙烯酸钠中的任何一种或一种以上的组合物。
如上所述，增稠剂的加入方法可以是先将其完全溶解于15%～20%水中，再加余量的水，最后与细粉或淀粉搅拌和匀；也可以是先将增稠剂与细粉或淀粉充分混合均匀后再加入水，搅拌和匀。
如上所述，软材通过模具挤压后可以成为小米状、大米状、绿豆状、黄豆状及其异形体。
如上所述，软材经干燥，粉碎成细粉，可作为制作馒头、面条及各种糕点的原料。
如上所述，干燥采用流化床干燥、鼓风干燥、真空干燥或微波干燥中的任何一种，控制被干燥物最终水分含量在2%～6%。
如上所述的一种减缓淀粉在体内分解吸收速度的技术，其特征在于在制备减缓淀粉在体内分解吸收的食品、保健品和药物中的应用。
本发明的创新在于将淀粉加入可食用的增稠剂，重构淀粉粒的物理结构，使淀粉分解延缓，使进食后血糖不会发生急剧升高，而是处于平稳状态，从而降低餐后血糖，降低因进食后血糖波动引发各种并发症，提高糖尿病人的生活质量。
为观察本发明的实用效果，开展了以下研究。
实验一：本发明对糖尿病人餐后血糖的影响
1、试验材料：按本发明技术用稻米淀粉制备米粒状颗粒，将此米粒状颗粒50克用3倍量水煮成慢吸收淀粉粥。另将同样重量的稻米淀粉不加增稠剂制备成米粒状颗粒，用3倍量水煮成普通粥。
2、试验方法：选择2型糖尿病患者48例，将其随机平分为两组。其中普通粥组共24例，年龄最小30岁，最大60岁，平均(45.60 8.96)岁，男14例，女10例。慢吸收淀粉粥组共24例，年龄最小29岁，最大59岁，平均(46.638.31)岁，男15例，女9例。全部患者均符合2007年世界卫生组织颁布的2型糖尿病诊断标准。两组性别、年龄等一般资料比较，差异无统计学意义(P>0．05)，具有可比性。普通粥组每日早餐食用普通粥350ml，慢吸收淀粉粥组每日早餐食用慢吸收淀粉粥350ml，两组人员餐前及餐后0.5、1、2、3小时分别测其血糖，连续进行十天，实验期间两组人员中、晚餐种类和食用量相同，降糖药物的种类和使用剂量均保持不变。
3.试验结果：
从表1可知，普通粥组餐后血糖明显升高，慢吸收淀粉粥组餐后血糖明显低于普通粥组餐后血糖，且血糖值较平稳，无高血糖峰值。
实验二：慢吸收淀粉馒头体外消化速率的测定
1、试验材料：按本发明技术用南瓜淀粉与小麦淀粉制备面粉，将此面粉做成慢吸收淀粉馒头。另将同样重量的南瓜淀粉与小麦淀粉制成普通馒头。
2、试验方法：
取适量慢吸收淀粉馒头样品，放入标有刻度的试管中，加入10mlpH1.5的KCI-HC1缓冲液，摇匀；加入20 mg酸性蛋白酶，于37℃恒温60 min；取出冷却后加入0.1mol/LNaOH调pH6.9，加入pH6.9磷酸缓冲液定容到25 ml；加入40 mg猪胰α-淀粉酶，混匀，放入恒温恒湿振荡器中，于37℃下反应，并在0、30、60、90、120、150、180 min取样，煮沸5 min灭酶，用3,5-二硝基水杨酸法测定反应中产生的还原糖量。同法测定普通馒头体外消化速率。
3、试验结果见图1。
从图1可以看出，慢吸收淀粉馒头在0到30 min的时间作用内，水解速率快速上升，而在30 min至180min的时间范围，水解速率缓慢增高，接近最大值29.09％。而普通馒头30min内水解率就达到48.12％，远远高于慢吸收淀粉馒头；3O到180 min内水解速率仍逐渐升高，最终水解率达94.81％。可见，普通馒头的水解速率明显高于慢吸收淀粉馒头。
四、附图说明
图1是馒头体外消化速率图。
五、具体实施方式
下面结合实例进一步描述本发明：
实施例1
将粒径为100目的黄豆淀粉和小麦淀粉各10kg混合后备用；将羧甲基纤维素钠0.07kg分散于3.5kg冷水中，使其充分吸水溶胀直至完全溶解，再加入2.5kg水，混匀后加入原料粉中搅拌和匀，形成软材，置入双螺杆挤压机内，通过模具制成大米状，再微波干燥至水分为2.5％，即可。
实施例2
将粒径为90目的绿豆淀粉10kg和稻米面粉20kg混合后备用；将瓜尔豆胶0.2kg及海藻酸钠0.1kg分散于5kg冷水中搅拌均匀，使其充分吸水溶胀直至完全溶解，再加入6kg水，混匀后加入原料粉中搅拌和匀，形成软材，置入双螺杆挤压机内，通过模具制成绿豆状，流化床干燥至水分为3.0％，即可。
实施例3
将葛根、板栗粉碎成粒径为100目的细粉，各取3kg与粒径为90目的小麦淀粉14kg混合后备用；将卡拉胶0.2kg分散于4kg冷水中搅拌均匀，使其充分吸水溶胀直至完全溶解，再加入3.5kg水，混匀后加入原料粉中搅拌和匀，形成软材，置入双螺杆挤压机内，通过模具制成小米状，热风干燥至水分为2.3％，即可。
实施例4
将薏米、燕麦粉碎成粒径为80目的细粉，各取2.5kg与粒径为100目的豌豆淀粉、百合淀粉、稻米淀粉各5kg、海藻酸钠0.18kg混合后备用；加入7kg水，搅拌和匀，形成软材，真空干燥，粉碎成细粉，流化床干燥至水分为2.5％，即可。
实施例5
将绿豆粉碎成粒径为100目的细粉，取2kg与粒径为100目的小麦淀粉、玉米淀粉各9kg、海藻酸钾0.21kg混合后备用；加入7.5kg水，搅拌和匀，形成软材，真空干燥，粉碎成细粉，水分为2.5％，即可。
实施例6
将粒径为100目的绿豆淀粉和小麦淀粉各10kg混合后备用；将羧甲基纤维素钠0.07kg分散于3kg冷水中，使其充分吸水溶胀直至完全溶解，再加入2kg水，混匀后加入原料粉中搅拌和匀，形成软材，真空干燥，粉碎成细粉，水分为2.7％，即可。
Claims (9)
1.一种减缓淀粉在体内分解吸收速度的技术，其特征在于将淀粉类食物原料粉碎成粒度为80目～100目的细粉，或直接使用粒度为80目～100目的淀粉，加入0.01%～10%的增稠剂，再加入15%～40%的水，搅拌和匀，形成软材，置入双螺杆挤压机内，通过模具挤压制备成粒状，烘干备用；也可将软材干燥后，粉碎成细粉备用。
2.如权利要求l所述一种减缓淀粉在体内分解吸收速度的技术，其特征在于淀粉类食物原料可为稻米、小麦、玉米、小米、大麦、高粱、薏米、燕麦、荞麦、莜麦、南瓜、山药、葛根、马铃薯、甘薯、木薯、黄豆、绿豆、赤豆、芸豆、蚕豆、豌豆、豇豆及鹰嘴豆、藕、菱角、百合、芭蕉芋、魔芋中的任何一种或一种以上的组合物。
3.如权利要求l所述一种减缓淀粉在体内分解吸收速度的技术，其特征在于淀粉可为稻米淀粉、小麦淀粉、玉米淀粉、小米淀粉、大麦淀粉、高粱淀粉、薏米淀粉、燕麦淀粉、荞麦淀粉、莜麦淀粉、南瓜淀粉、山药淀粉、葛根淀粉、马铃薯淀粉、甘薯淀粉、木薯淀粉、黄豆淀粉、绿豆淀粉、赤豆淀粉、芸豆淀粉、蚕豆淀粉、豌豆淀粉、豇豆淀粉及鹰嘴豆淀粉、藕粉、菱角淀粉、百合淀粉、芭蕉芋淀粉、魔芋淀粉中的任何一种或一种以上的组合物。
4.如权利要求l所述一种减缓淀粉在体内分解吸收速度的技术，其特征在于增稠剂可为明胶、酪蛋白酸钠、甲壳质、壳聚糖、果胶、瓜尔豆胶、刺槐豆胶、罗望子胶、亚麻子胶、决明子胶、黄蜀葵胶、沙蒿胶、魔芋胶、车前子胶、皂荚糖胶、葫芦巴胶、田菁胶、阿拉伯胶、黄耆胶、刺梧桐胶、琼脂、卡拉胶、海藻酸钠（钾）、红藻胶、黄原胶、结冷胶、羧甲基纤维素钠、海藻酸丙二醇脂、淀粉磷酸酯钠、羧甲基淀粉钠、羟丙基淀粉酶、β-环状糊精、乙酰化二淀粉磷酸酯、羟丙基二淀粉磷酸酯、磷酸化二淀粉磷酸酯、羟丙基甲基纤维素、聚丙烯酸钠中的任何一种或一种以上的组合物。
5.如权利要求l所述一种减缓淀粉在体内分解吸收速度的技术，其特征在于增稠剂的加入方法可以是先将其完全溶解于15%～20%水中，再加余量的水，最后与细粉或淀粉搅拌和匀；也可以是先将增稠剂与细粉或淀粉充分混合均匀后再加入水，搅拌和匀。
6.如权利要求l所述一种减缓淀粉在体内分解吸收速度的技术，其特征在于软材通过模具挤压后可以成为小米状、大米状、绿豆状、黄豆状及其异形体。
7.如权利要求l所述一种减缓淀粉在体内分解吸收速度的技术，其特征在于软材经干燥，粉碎成细粉，可作为制作馒头、面条及各种糕点的原料。
8.如权利要求l所述一种减缓淀粉在体内分解吸收速度的技术，其特征在于干燥采用流化床干燥、鼓风干燥、真空干燥或微波干燥中的任何一种，控制被干燥物最终水分含量在2%～6%。
9.如权利要求l所述一种减缓淀粉在体内分解吸收速度的技术，其特征在于在制备减缓淀粉在体内分解吸收的食品、保健品和药物中的应用。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110202139.0A CN103519162A (zh) | 2011-07-19 | 2011-07-19 | 一种减缓淀粉在体内分解吸收速度的技术 |
| PCT/CN2012/000972 WO2013010381A1 (zh) | 2011-07-19 | 2012-07-19 | 一种减缓淀粉在体内分解吸收速度的方法 |
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| CN104366504A (zh) * | 2014-12-05 | 2015-02-25 | 无限极（中国）有限公司 | 一种组合物、用途、面粉及其制备方法、面条 |
| CN104431878A (zh) * | 2014-11-12 | 2015-03-25 | 郑海鸿 | 淮山面条及其制作方法 |
| CN105831592A (zh) * | 2016-04-22 | 2016-08-10 | 河南科技大学 | 一种土豆燕麦面条及其制备方法 |
| CN106234997A (zh) * | 2016-08-30 | 2016-12-21 | 张捷英 | 具有稳定血糖功效的面条及其制备方法 |
| CN106261570A (zh) * | 2016-08-24 | 2017-01-04 | 张学滨 | 一种百合小米糕的制作方法 |
| CN106307085A (zh) * | 2016-05-30 | 2017-01-11 | 桂林澳妍科技有限公司 | 一种降血糖食品组合物 |
| CN107897715A (zh) * | 2017-11-24 | 2018-04-13 | 刘家学 | 一种适用于糖尿病和胖人的包胶缓释米的制备及食用方法 |
| CN110663936A (zh) * | 2019-10-11 | 2020-01-10 | 华南理工大学 | 一种降低大米淀粉gi值的加工方法 |
| CN112353999A (zh) * | 2020-11-11 | 2021-02-12 | 湖南旺旺医院有限公司 | 一种产科用会阴垫及其制备方法 |
| CN115428937A (zh) * | 2022-08-26 | 2022-12-06 | 孙孝成 | 淀粉食品及其制备方法 |
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| CN104749275B (zh) * | 2015-03-16 | 2017-06-16 | 兰州大学 | 利用高效液相色谱法检测白沙蒿黄酮成分的方法 |
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| CN111202235A (zh) * | 2020-02-27 | 2020-05-29 | 沈阳农业大学 | 一种聚丙烯酸钠在改性淀粉或淀粉基食品中的新用途 |
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| CN104431878A (zh) * | 2014-11-12 | 2015-03-25 | 郑海鸿 | 淮山面条及其制作方法 |
| CN104366504B (zh) * | 2014-12-05 | 2017-02-01 | 无限极（中国）有限公司 | 一种组合物、用途、面粉及其制备方法、面条 |
| CN104366504A (zh) * | 2014-12-05 | 2015-02-25 | 无限极（中国）有限公司 | 一种组合物、用途、面粉及其制备方法、面条 |
| CN105831592A (zh) * | 2016-04-22 | 2016-08-10 | 河南科技大学 | 一种土豆燕麦面条及其制备方法 |
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| CN106261570A (zh) * | 2016-08-24 | 2017-01-04 | 张学滨 | 一种百合小米糕的制作方法 |
| CN106234997A (zh) * | 2016-08-30 | 2016-12-21 | 张捷英 | 具有稳定血糖功效的面条及其制备方法 |
| CN107897715A (zh) * | 2017-11-24 | 2018-04-13 | 刘家学 | 一种适用于糖尿病和胖人的包胶缓释米的制备及食用方法 |
| CN110663936A (zh) * | 2019-10-11 | 2020-01-10 | 华南理工大学 | 一种降低大米淀粉gi值的加工方法 |
| CN110663936B (zh) * | 2019-10-11 | 2023-04-21 | 华南理工大学 | 一种降低大米淀粉gi值的加工方法 |
| CN112353999A (zh) * | 2020-11-11 | 2021-02-12 | 湖南旺旺医院有限公司 | 一种产科用会阴垫及其制备方法 |
| CN112353999B (zh) * | 2020-11-11 | 2022-02-22 | 湖南旺旺医院有限公司 | 一种产科用会阴垫及其制备方法 |
| CN115428937A (zh) * | 2022-08-26 | 2022-12-06 | 孙孝成 | 淀粉食品及其制备方法 |
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| WO2013010381A1 (zh) | 2013-01-24 |
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