CN103652543B - Health food capable of lowering decomposition and absorption speeds of starch in bodies and preparation method thereof - Google Patents

Abstract

The invention relates to a health food for slowing down the rate of decomposition and absorption of starch in the body and a preparation method thereof, which is characterized in that ordinary starch or starch compositions with different digestion rates are added to vegetable powder, granulated by inclusion, and dried to make starch particle. The innovation of the present invention is to add vegetable powder to the starch. The vegetable powder is used as a skeleton, which not only has more nutrition, but also can form a slow-release skeleton powder or granule, so that the decomposition and absorption of starch are delayed, so that blood sugar does not rise sharply after eating, and It is in a stable state, thereby reducing postprandial blood sugar, reducing various complications caused by fluctuations in blood sugar after eating, and improving the quality of life of diabetic patients.

Description

A health food that slows down the decomposition and absorption speed of starch in the body and its preparation method

technical field

The invention relates to a health food and a preparation method for slowing down the decomposition and absorption speed of starch in the body.

Background technique

Starch is widely distributed in nature, is a common component in higher plants, and is also the main form of carbohydrate storage. The root (or tuber), stem (or woody tissue), corm (root and seed), medium and fruit of most higher plants contain starch, which is the most important and economical source of energy for the human body. After starch is digested in the human body, it is mainly absorbed in the form of glucose and quickly oxidized to provide energy for many tissues and organs. The body's blood sugar level must be within a certain (normal) range for the life activities of human cells to proceed normally. If the blood sugar is too high, life activities cannot be carried out normally, and even "sugar poisoning" will occur in the cells. When blood sugar is often higher than normal, you are prone to diabetes.

At present, in the treatment of diabetes, diet therapy is the basis for the treatment of various types of diabetes. It can lower blood sugar and reduce the burden on islet cells. It is equally important as drug treatment. Effective diet control can reduce and delay the occurrence of complications. But for a long time, many diabetic patients have entered the misunderstanding of dietary therapy. The control of diet is limited to the control of staple food intake and fasting of sugary foods. Many patients dare not eat more and will not eat reasonably. Insufficient intake of some staple foods, the total calories cannot meet the needs, resulting in malnutrition and even starvation. Some do not eat staple food, but do not control fat and protein, resulting in high blood sugar. Unable to control diet reasonably will eventually lead to poor control of blood sugar, leading to metabolic disorders and physical decline.

Cellulose is a kind of "sugar" that is neither sweet nor decomposed into glucose and increases blood sugar; instead, it can slow down the absorption of glucose, balance blood sugar concentration, promote the sensitivity of muscle and fat cells to insulin, and thus prevent And adjuvant treatment of diabetes. Dietary cellulose includes crude fiber, semi-crude fiber and lignin. The role of cellulose: ① helps E. coli in the intestine to synthesize a variety of vitamins. ②Cellulose has a small specific gravity and large volume, and occupies a large space in the gastrointestinal tract, making people feel full and helping to lose weight. ③ Cellulose has a large volume, which can stimulate the gastrointestinal tract after eating, increase the secretion of digestive juice and enhance the peristalsis of the gastrointestinal tract, which can prevent and treat constipation in diabetes. ④ High-fiber diet can slow down the absorption of sugar by delaying gastric emptying, changing intestinal transit time, and soluble fiber forming gel in the intestine. It can also reduce the secretion of intestinal hormones such as gastric inhibitory peptide or glucagon, reduce the stimulation of islet B cells, reduce insulin release and increase the sensitivity of peripheral insulin receptors, so as to strengthen glucose metabolism. ⑤Recent studies have shown that high-fiber diets increase the binding of insulin receptors on monocytes in patients with type Ⅰ diabetes, thereby saving insulin requirements. It can be seen that eating a high-fiber diet for diabetic patients can not only improve hyperglycemia, reduce the dosage of insulin and oral hypoglycemic drugs, but also help lose weight and prevent constipation.

The innovation of the present invention is to add vegetable powder to the starch. The vegetable powder is used as a skeleton, which not only has more nutrition, but also can form a slow-release skeleton powder or granule, so that the decomposition and absorption of starch are delayed, so that blood sugar does not rise sharply after eating, and It is in a stable state, thereby reducing postprandial blood sugar, reducing various complications caused by fluctuations in blood sugar after eating, and improving the quality of life of diabetic patients.

Contents of the invention

The object of the present invention is to provide a kind of health food and its preparation method that slows down the decomposition and absorption speed of starch in the body. The food prepared by the present invention can make the blood sugar of diabetic patients not rise sharply after eating, but is in a stable state, thus Reduce postprandial blood sugar, reduce various complications caused by blood sugar fluctuations after eating, and improve the quality of life of diabetic patients.

The technical scheme that the present invention adopts is as follows:

Crush ordinary starch or starch compositions with different digestion rates into fine powder with a particle size of 60 mesh to 200 mesh, or directly use starch with a particle size of 60 mesh to 200 mesh, add 0% to 20% of binder, and add 1% to 95% of the vegetable powder is granulated by inclusion, dried, and made into starch particles. Among them, inclusion granulation is spray drying granulation with a spray gun flow rate of 0.001-10L/min, or centrifugal granulation with a spray gun flow rate of 0.001-10L/min and a speed of 500-5000 rpm, or 16-mesh granulation. 200-mesh sieve shaking granulation, or 16-200-mesh sieve dry granulation to carry out inclusion granulation of starch granules.

As mentioned above, starchy food raw materials can be rice, wheat, corn, millet, barley, sorghum, barley, oats, buckwheat, naked oats, pumpkin, yam, kudzu root, potato, sweet potato, cassava, soybean, mung bean, red bean, Any one or a combination of more than one of kidney beans, broad beans, peas, cowpeas, chickpeas, lotus root, water chestnut, lily, plantain, and konjac.

As mentioned above, the starch can be rice starch, wheat starch, corn starch, millet starch, barley starch, sorghum starch, barley starch, oat starch, buckwheat starch, naked oat starch, pumpkin starch, yam starch, kudzu root starch, potato starch, Any of sweet potato starch, tapioca starch, soybean starch, mung bean starch, red bean starch, kidney bean starch, broad bean starch, pea starch, cowpea starch and chickpea starch, lotus root starch, water chestnut starch, lily starch, plantain starch, konjac starch One or more than one combination.

As mentioned above, the binder can be water, 0.5-95% ethanol aqueous solution, 0.5-25% starch slurry, 0.5-20% hydroxypropyl methylcellulose solution, 0.5-20% hydroxypropyl cellulose , 0.5-20% sodium carboxymethyl cellulose, 0.5-25% methyl cellulose, 0.5-25% ethyl cellulose, 0.5-25% povidone, 0.5-55% mucilage one or a combination of more than one. The mucilage can be gelatin, sodium caseinate, chitin, chitosan, pectin, guar gum, locust bean gum, tamarind gum, linseed gum, cassia gum, marshmallow gum, artemisia gum, konjac Gum, psyllium gum, acacia gum, fenugreek gum, kale gum, acacia gum, tragacanth gum, karaya gum, agar, carrageenan, sodium (potassium) alginate, red alginate gum, xanthan gum, Any one or combination of more than one of gellan gum.

As mentioned above, the vegetable powder can be one or more compositions of celery, leek, lettuce, black fungus, bracken, cauliflower, rape, cabbage, spinach carrot, tomato, lily root, pumpkin, eggplant and cucumber. Dried and crushed.

Vegetable drying as mentioned above adopts any one or combination of vacuum drying, air blast drying or microwave drying, and controls the final moisture content of the dried material at 0.1% to 15%.

The pulverization method of the above-mentioned vegetables after drying is any one or combination of coarse pulverization, medium pulverization, fine pulverization and superfine pulverization.

A health food that slows down the decomposition and absorption rate of starch in the body and its preparation method as described above, is characterized in that the drying method of inclusion granulation is any one of vacuum drying, fluidized bed drying, blast drying or microwave drying. One or a combination, control the final moisture content of the dried material at 0.1% to 15%.

As mentioned above, starch granules can be made into various forms, which can be crushed into powder or superfine powder, and can also be prepared into millet shape, rice shape, mung bean shape, soybean shape, strip shape or special shape through mold extrusion. Raw materials for rice, steamed buns, noodles and various cakes.

The above-mentioned health food for slowing down the decomposition and absorption rate of starch in the body and its preparation method are characterized by the application of starch microparticles in the preparation of food, health products and medicines.

The innovation of the present invention is to add edible vegetable powder with high nutritional value to the starch, thereby forming skeleton particles, delaying the decomposition and absorption of starch, so that blood sugar will not rise sharply after eating, but will be in a stable state, thereby reducing postprandial Blood sugar, reduce various complications caused by blood sugar fluctuations after eating, and improve the quality of life of diabetic patients.

In order to observe the practical effects of the present invention, the following studies were carried out.

Experiment 1: Effect of the present invention on postprandial blood sugar of diabetics

1, test material: use rice starch and celery powder to prepare rice-shaped granule according to the technology of the present invention, boil 50 grams of this rice-shaped granule into slow-absorbing starch porridge with 3 times the amount of water; Cook into plain porridge.

2. Test method: 48 patients with type 2 diabetes were selected and randomly divided into two groups. Among them, there were 24 cases in the ordinary porridge group, the youngest was 30 years old, the oldest was 60 years old, the average was (45.60±8.96) years old, 14 were males and 10 were females. There were 24 cases in the slow absorbing starch porridge group, the youngest was 29 years old, the oldest was 59 years old, with an average (46.63±8.31) years old, 15 males and 9 females. All patients met the diagnostic criteria for type 2 diabetes promulgated by the World Health Organization in 2007. There was no statistically significant difference in general information such as gender and age between the two groups (P>0.05), and they were comparable. The ordinary porridge group had 350ml of ordinary porridge for breakfast every day, and the slow-absorbing starch porridge group had 350ml of slow-absorbing starch porridge for breakfast every day. During the experiment, the types and amounts of meals and dinners consumed by the two groups were the same, and the types and doses of hypoglycemic drugs remained unchanged.

3. Test results:

It can be seen from Table 1 that the postprandial blood glucose in the ordinary porridge group was significantly higher, and the postprandial blood glucose in the slow-absorbing starch porridge group was significantly lower than that in the ordinary porridge group, and the blood glucose value was relatively stable without high blood sugar peaks.

Experiment 2: Determination of in vitro digestion rate of slow-release starch steamed bread

1. Test material: According to the technology of the present invention, slow-absorbing starch steamed buns are prepared from pumpkin starch, wheat starch and fungus powder. In addition, the pumpkin starch and wheat starch of the same weight are made into ordinary steamed buns.

2. Test method:

Take an appropriate amount of slow-absorbing starch steamed bread sample, put it into a marked test tube, add 10ml of KCI-HC1 buffer solution at pH 1.5, shake well; add 20 mg of acid protease, keep the temperature at 37°C for 60 minutes; take it out and add 0.1mol /LNaOH to adjust the pH to 6.9, add pH 6.9 phosphate buffer to make up to 25 ml; add 40 mg of porcine pancreatic α-amylase, mix well, put it in a constant temperature and humidity shaker, react at 37°C, and Samples were taken at 0, 30, 60, 90, 120, 150, and 180 minutes, boiled for 5 minutes to inactivate the enzyme, and the amount of reducing sugar produced in the reaction was determined by the 3,5-dinitrosalicylic acid method. The in vitro digestion rate of common steamed bread was determined by the same method.

3. Test results:

see picture 1.

It can be seen from Figure 1 that the hydrolysis rate of slow-absorbing starch steamed bread increased rapidly within the time range of 0 to 30 min, and slowly increased during the time range of 30 min to 180 min, approaching the maximum value of 35.18%. The hydrolysis rate of ordinary steamed bread reached 50.32% within 30 minutes, much higher than that of slow-absorbing starch steamed bread; the hydrolysis rate still gradually increased within 30 to 180 minutes, and the final hydrolysis rate reached 90.33%. It can be seen that the hydrolysis rate of ordinary steamed bread is significantly higher than that of slow absorbing starch steamed bread.

4. Description of drawings

Figure 1 is a diagram of the in vitro digestion rate of slow-release starch steamed bread.

5. Specific implementation

Further describe the present invention below in conjunction with example:

Example 1

Add 5kg of celery powder to 10kg of soybean starch and 10kg of wheat starch with a particle size of 100 mesh. After mixing evenly, make a soft material with an appropriate amount of water, put it into a twin-screw extruder, and make it into a rice shape through a mold, and then microwave drying. Until the water content is 2.5%, you can.

Example 2

Add 10 kg of fungus powder into 10 kg of mung bean starch with a particle size of 90 mesh and 20 kg of rice flour, mix evenly, spray dry and granulate, and dry until the water content is 3.0%.

Example 3

Pueraria puerariae and Chinese chestnuts are crushed into fine powder with a particle size of 100 mesh, and 3 kg of each is mixed with 14 kg of wheat starch with a particle size of 90 mesh for later use; 5 kg of leek powder is added to the raw material powder; 200 ml of water is added and stirred evenly to make a soft material. Put it into a swing granulator for granulation, and dry until the water content is 5%.

Example 4

Crush soybeans and mung beans into fine powders with a particle size of 100 mesh, and mix 2 kg of each with 10 kg of red bean starch with a particle size of 100 mesh for later use; add 5 kg of black fungus powder to the raw material powder; add 100 ml of 5% carrageenan solution in water Stir evenly to make a soft material, put it into a swing granulator for granulation, and dry until the water content is 5%.

Example 5

Crush potatoes and sweet potatoes into fine powders with a particle size of 100 mesh, and mix 2 kg of each with 15 kg of pueraria starch with a particle size of 90 mesh for later use; add 3 kg of cabbage powder to the raw material powder; add 150 ml of 5% hydroxypropyl methylcellulose Vegetable solution, stirred evenly, made into a soft material, put into a swing granulator for granulation, and dried until the water content is 5%.

Example 6

Crush cowpea and pea into fine powder with a particle size of 200 mesh, take 3kg each and mix it with 15kg of wheat starch with a particle size of 200 mesh for later use; add 5kg of celery powder to the raw material powder; add 200ml of starch slurry solution, stir evenly, and prepare For soft materials, put them into a swinging granulator for granulation, and dry until the water content is 5%.

Example 7

Crush konjac and lily into fine powder with a particle size of 80 mesh, and mix 1 kg of each with 15 kg of barley starch with a particle size of 100 mesh for later use; add 5 kg of eggplant powder to the raw material powder; add 400 ml of 80% ethanol aqueous solution, and stir well , made into a soft material, put into a swing granulator for granulation, and dry until the water content is 5%.

Example 8

Grind barley and oats into fine powder with a particle size of 80 mesh, take 2.5kg each and mix with 5kg each of pea starch, lily starch, and rice starch with a particle size of 100 mesh for later use; add 3kg of celery powder and 3kg of leek powder to the raw material powder Stir evenly, make soft material with appropriate amount of water, vacuum dry, crush into fine powder, and the water content is 2.5%.

Example 9

Grind mung beans into a fine powder with a particle size of 100 mesh, mix 2 kg with 18 kg of cornstarch with a particle size of 100 mesh, add 5 kg of carrot powder, stir evenly, add water to make a soft material, vacuum dry, and crush into a fine powder. 2.5% can be.

Example 10

Crush yam into a fine powder with a particle size of 80 mesh, take 2 kg and mix it with 10 kg of millet starch with a particle size of 100 mesh, then add 6 kg of cucumber powder, stir evenly, add water to make a soft material, vacuum dry, and crush it into a fine powder. 2.5% can be.

Example 11

Grind peas and cowpeas into fine powders with a particle size of 80 mesh, and mix 2.5 kg each with 5 kg each of lotus root powder, water chestnut, and rice starch with a particle size of 100 mesh for later use; add 4 kg of celery powder and 3 kg of leek powder to the raw material powder and stir evenly , using an appropriate amount of hydroxypropyl cellulose with a concentration of 2% and povidone with a concentration of 0.5% to make a soft material, vacuum-dried, crushed into fine powder, and the water content is 2.5%.

Example 12

Grind mung beans and peas into fine powder with a particle size of 100 mesh, mix 2 kg of each with 18 kg of chickpea starch and plantain starch with a particle size of 100 mesh, then add 5 kg of carrot powder, stir well, and add an appropriate amount of 5% Starch slurry and methyl cellulose with a concentration of 1% are used to make soft materials, dried in vacuum, crushed into fine powder, and the water content is 2.5%.

Example 13

Crush barley and oats into fine powder with a particle size of 80 mesh, and mix 2.5 kg of each with 15 kg of pea starch with a particle size of 100 mesh for later use; add 2 kg of celery powder and 2 kg of leek powder into the raw material powder and stir evenly, and add an appropriate amount of concentration of 0.5% cassia seed gum and 1% xanthan gum are used to make soft materials, vacuum-dried, crushed into fine powder, and the water content is 2%.

Claims (5)

1. A method for preparing health food that slows down the decomposition and release rate of starch in the body, characterized in that starchy grain raw materials or starchy grain raw material compositions with different digestion rates are pulverized into fine powders with a particle size of 60 mesh to 200 mesh, or Directly use starch with a particle size of 60 mesh to 200 mesh, add 0.01% to 20% of binder, add 1% to 95% of vegetable powder, granulate through inclusion, dry, and make starch particles; the preparation is characterized in that vegetables are dried The method is any one of vacuum drying, blast drying or microwave drying, and the final moisture content of the dried material is controlled at 0.1% to 15%. Any one or combination; inclusion granulation is spray drying granulation with a spray gun flow rate of 0.001-10L/min, or centrifugal granulation with a spray gun flow rate of 0.001-10L/min and a speed of 500-5000 rpm , or use 16-mesh to 200-mesh sieve to oscillate granulation, or use 16-mesh to 200-mesh sieve dry granulation to carry out inclusion granulation of starch granules; the drying method of inclusion granulation is vacuum drying and fluidized bed drying Any one or combination of air drying, blast drying or microwave drying, and the final moisture content of the dried product should be controlled at 0.1% to 15%. 2. the preparation method of a kind of health food that slows down the decomposition and absorption speed of starch in vivo as claimed in claim 1, it is characterized in that the starch food raw material can be rice, wheat, corn, millet, barley, sorghum, barley, oat, Any of buckwheat, naked oats, pumpkin, yam, kudzu root, potato, sweet potato, cassava, soybean, mung bean, red bean, kidney bean, broad bean, pea, cowpea and chickpea, lotus root, water chestnut, lily, plantain taro, konjac one or more combinations. 3. the preparation method of a kind of health food that slows down the decomposition and absorption speed of starch in vivo as claimed in claim 1, it is characterized in that starch can be rice starch, wheat starch, corn starch, millet starch, barley starch, sorghum starch, the seed of Job's tears Starch, oat starch, buckwheat starch, naked oat starch, pumpkin starch, yam starch, kudzu starch, potato starch, sweet potato starch, tapioca starch, soybean starch, mung bean starch, red bean starch, kidney bean starch, broad bean starch, pea starch, cowpea Starch and any one or a combination of more than one of chickpea starch, lotus root starch, water chestnut starch, lily starch, canna starch, and konjac starch. 4. the preparation method of a kind of health food that slows down the decomposition and absorption speed of starch in vivo as claimed in claim 1, is characterized in that binder is gelatin, sodium caseinate, chitin, chitosan, pectin, melon Kernel gum, locust bean gum, tamarind gum, linseed gum, cassia gum, marshmallow gum, artemisia gum, konjac gum, psyllium gum, acacia gum, fenugreek gum, kale gum, Arabic gum, yellow gum One or a combination of gum, karaya gum, agar, carrageenan, sodium or potassium alginate, alginate, xanthan gum, and gellan gum. 5. the preparation method of a kind of health food that slows down the decomposition and absorption speed of starch in vivo as claimed in claim 1, is characterized in that vegetable powder is celery, leek, lettuce, black fungus, bracken, cauliflower, rape, Chinese cabbage, spinach , carrot, tomato, lily root, pumpkin, eggplant and cucumber are dried and pulverized.