CN103689456A - Method for making small red bean powder foodstuff with hypoglycemic effect - Google Patents
Method for making small red bean powder foodstuff with hypoglycemic effect Download PDFInfo
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- CN103689456A CN103689456A CN201310444788.0A CN201310444788A CN103689456A CN 103689456 A CN103689456 A CN 103689456A CN 201310444788 A CN201310444788 A CN 201310444788A CN 103689456 A CN103689456 A CN 103689456A
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- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 78
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 77
- 239000000843 powder Substances 0.000 title claims abstract description 57
- 230000002218 hypoglycaemic effect Effects 0.000 title abstract description 10
- 238000000034 method Methods 0.000 title abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 235000013312 flour Nutrition 0.000 claims abstract description 27
- 238000003756 stirring Methods 0.000 claims abstract description 27
- 241000209140 Triticum Species 0.000 claims abstract description 19
- 235000021307 Triticum Nutrition 0.000 claims abstract description 19
- 235000013305 food Nutrition 0.000 claims description 33
- 238000001125 extrusion Methods 0.000 claims description 29
- 239000008280 blood Substances 0.000 claims description 15
- 210000004369 blood Anatomy 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 13
- 230000003247 decreasing effect Effects 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 10
- 239000011812 mixed powder Substances 0.000 claims description 3
- 238000002474 experimental method Methods 0.000 abstract description 9
- 238000005516 engineering process Methods 0.000 abstract description 6
- 230000001007 puffing effect Effects 0.000 abstract description 4
- 238000000338 in vitro Methods 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000012216 screening Methods 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 description 14
- 102000005744 Glycoside Hydrolases Human genes 0.000 description 13
- 108010031186 Glycoside Hydrolases Proteins 0.000 description 13
- 235000012149 noodles Nutrition 0.000 description 13
- 239000006228 supernatant Substances 0.000 description 10
- 238000000605 extraction Methods 0.000 description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- XUFXOAAUWZOOIT-SXARVLRPSA-N (2R,3R,4R,5S,6R)-5-[[(2R,3R,4R,5S,6R)-5-[[(2R,3R,4S,5S,6R)-3,4-dihydroxy-6-methyl-5-[[(1S,4R,5S,6S)-4,5,6-trihydroxy-3-(hydroxymethyl)-1-cyclohex-2-enyl]amino]-2-oxanyl]oxy]-3,4-dihydroxy-6-(hydroxymethyl)-2-oxanyl]oxy]-6-(hydroxymethyl)oxane-2,3,4-triol Chemical compound O([C@H]1O[C@H](CO)[C@H]([C@@H]([C@H]1O)O)O[C@H]1O[C@@H]([C@H]([C@H](O)[C@H]1O)N[C@@H]1[C@@H]([C@@H](O)[C@H](O)C(CO)=C1)O)C)[C@@H]1[C@@H](CO)O[C@@H](O)[C@H](O)[C@H]1O XUFXOAAUWZOOIT-SXARVLRPSA-N 0.000 description 1
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- 241000282414 Homo sapiens Species 0.000 description 1
- 102100024295 Maltase-glucoamylase Human genes 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 102000019280 Pancreatic lipases Human genes 0.000 description 1
- 108050006759 Pancreatic lipases Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000700159 Rattus Species 0.000 description 1
- 229960002632 acarbose Drugs 0.000 description 1
- XUFXOAAUWZOOIT-UHFFFAOYSA-N acarviostatin I01 Natural products OC1C(O)C(NC2C(C(O)C(O)C(CO)=C2)O)C(C)OC1OC(C(C1O)O)C(CO)OC1OC1C(CO)OC(O)C(O)C1O XUFXOAAUWZOOIT-UHFFFAOYSA-N 0.000 description 1
- 108010028144 alpha-Glucosidases Proteins 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 208000006575 hypertriglyceridemia Diseases 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 235000019626 lipase activity Nutrition 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 229940116369 pancreatic lipase Drugs 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- ZSJLQEPLLKMAKR-GKHCUFPYSA-N streptozocin Chemical compound O=NN(C)C(=O)N[C@H]1[C@@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O ZSJLQEPLLKMAKR-GKHCUFPYSA-N 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a method for making small red bean powder foodstuff with hypoglycemic effect, and relates to the field of foodstuff manufacturing method technology, and the prepared foodstuff has hypoglycemic effect. The steps for realizing the technology comprises: crushing, screening, adding water and stirring, extruding and puffing, mixing with wheat flour and processing foodstuff, etc. Compared with the prior art, an extruding and puffing technology is employed before foodstuff making step, and experiment proves that the in vitro hypoglycemic efficiency of small red bean powder after extruding and puffing is increased by 5 times or more, moreover, the small red bean powder can be produced into various foodstuffs without destroying hypoglycemic functional components in small red beans.
Description
Technical field
The present invention relates to the preparation method of food, particularly, the present invention relates to a kind of preparation method with the red bean powder food of blood sugar decreasing effect.
Background technology
In the past, red bean, due to its high fiber and protein content, is proposed as hypoglycemic food.Vegetalization scholar analyzes chemical composition in red bean, finds that it is rich in phenolic compound, catechin, chlorogenic acid etc.Red bean has alpha-glucosidase and suppresses active, and the blood glucose in diabetic rats of Streptozotocin (STZ) induction is improved to effect.Japan scientist studies and shows healthy volunteer, and every day, diet comprised that 150g red bean juice is conducive to prevent and treat hypertriglyceridemia.Red bean juice can reduce triglycerides and suppress pancreatic lipase activity.At present, the domestic exploitation to red bean still lacks.In health functional food field, relatively less to the further investigation exploitation of red bean, by extrusion red bean, prepare the food with effect of lowering blood sugar, still belong to the first time.
Summary of the invention
The object of this invention is to provide a kind of preparation method with the red bean powder food of blood sugar decreasing effect.The pharmacological results shows, the food that the method makes has hypoglycemic effect.
The present invention is that the technical scheme that solves the problems of the technologies described above employing is: a kind of preparation method with the red bean powder food of blood sugar decreasing effect, comprises the following steps:
(1) pulverize, screen: get up-to-standard red bean, pulverize, sieve;
(2) adding water stirs: in red bean powder, add the water of 6%-15%, with mixer, stir;
Extrusion: get the red bean powder after stirring, put into extruder and carry out extrusion, I district temperature range is that 140 ℃-180 ℃, II district temperature range are 120 ℃-160 ℃;
(3) pulverize, screen: the red bean powder after extrusion is pulverized, sieved;
(4) mix with wheat flour: the powder after red bean is expanded evenly mixes with wheat flour according to the ratio of 30%-90%;
(5) food processing: contain the food with blood sugar decreasing effect with above-mentioned mixed powder preparation.
The invention has the beneficial effects as follows: compared with prior art, the present invention adopted extruding and puffing technology before the making step of food, experimental results show that, red bean powder after extrusion can make external hypoglycemic efficiency improve more than 5 times, and this red bean powder is made to various food, can not destroy hypoglycemic functional component in red bean.
The specific embodiment
Take below and prepare noodles as example with the mixed powder that has added the red bean powder after extrusion, exemplify embodiment as follows:
Embodiment 1:
(1) pulverize, screen: get up-to-standard red bean, pulverize, sieve;
(2) adding water stirs: in red bean powder, add 9% water, with mixer, stir;
(3) extrusion: get the red bean powder after stirring, put into extruder and carry out extrusion, I district temperature range is that 140 ℃, II district temperature range are 120 ℃;
(4) pulverize, screen: the red bean powder after extrusion is pulverized, sieved;
(5) mix with wheat flour: the powder after red bean is expanded evenly mixes with wheat flour according to 30% ratio;
(6) food processing: make noodles with flour stranding machine.
According to the extraction of 1:8 ratio water, the centrifugal food supernatant that obtains, glycosidase inhibiting rate is 45.82%.
Embodiment 2:
(1) pulverize, screen: get up-to-standard red bean, pulverize, sieve;
(2) adding water stirs: in red bean powder, add 9% water, with mixer, stir;
(3) extrusion: get the red bean powder after stirring, put into extruder and carry out extrusion, I district temperature range is that 150 ℃, II district temperature range are 130 ℃;
(4) pulverize, screen: the red bean powder after extrusion is pulverized, sieved;
(5) mix with wheat flour: the powder after red bean is expanded evenly mixes with wheat flour according to 40% ratio;
(6) food processing: make noodles with flour stranding machine.
According to the extraction of 1:8 ratio water, the centrifugal food supernatant that obtains, glycosidase inhibiting rate is 45.88%.
Embodiment 3:
(1) pulverize, screen: get up-to-standard red bean, pulverize, sieve;
(2) adding water stirs: in red bean powder, add 9% water, with mixer, stir;
(3) extrusion: get the red bean powder after stirring, put into extruder and carry out extrusion, I district temperature range is that 160 ℃, II district temperature range are 140 ℃;
(4) pulverize, screen: the red bean powder after extrusion is pulverized, sieved;
(5) mix with wheat flour: the powder after red bean is expanded evenly mixes with wheat flour according to 50% ratio;
(6) food processing: make noodles with flour stranding machine.
According to the extraction of 1:8 ratio water, the centrifugal food supernatant that obtains, glycosidase inhibiting rate is 47.82%.
Embodiment 4:
(1) pulverize, screen: get up-to-standard red bean, pulverize, sieve;
(2) adding water stirs: in red bean powder, add 6% water, with mixer, stir;
(3) extrusion: get the red bean powder after stirring, put into extruder and carry out extrusion, I district temperature range is that 160 ℃, II district temperature range are 140 ℃;
(4) pulverize, screen: the red bean powder after extrusion is pulverized, sieved;
(5) mix with wheat flour: the powder after red bean is expanded evenly mixes with wheat flour according to 60% ratio;
(6) food processing: make noodles with flour stranding machine.
According to the extraction of 1:8 ratio water, the centrifugal food supernatant that obtains, glycosidase inhibiting rate is 46.58%.
Embodiment 5:
(1) pulverize, screen: get up-to-standard red bean, pulverize, sieve;
(2) adding water stirs: in red bean powder, add 12% water, with mixer, stir;
(3) extrusion: get the red bean powder after stirring, put into extruder and carry out extrusion, I district temperature range is that 160 ℃, II district temperature range are 140 ℃;
(4) pulverize, screen: the red bean powder after extrusion is pulverized, sieved;
(5) mix with wheat flour: the powder after red bean is expanded evenly mixes with wheat flour according to 70% ratio;
(6) food processing: make noodles with flour stranding machine.
According to the extraction of 1:8 ratio water, the centrifugal food supernatant that obtains, glycosidase inhibiting rate is 46.38%.
Embodiment 6:
(1) pulverize, screen: get up-to-standard red bean, pulverize, sieve;
(2) adding water stirs: in red bean powder, add 15% water, with mixer, stir;
(3) extrusion: get the red bean powder after stirring, put into extruder and carry out extrusion, I district temperature range is that 180 ℃, II district temperature range are 160 ℃;
(4) pulverize, screen: the red bean powder after extrusion is pulverized, sieved;
(5) mix with wheat flour: the powder after red bean is expanded evenly mixes with wheat flour according to 90% ratio;
(6) food processing: make noodles with flour stranding machine.
According to the extraction of 1:8 ratio water, the centrifugal food supernatant that obtains, glycosidase inhibiting rate is 45.89%.
Below by experimental technique, illustrate beneficial effect of the present invention:
Experiment 1: glycosidase experiment, the noodles of making are dried to rear pulverizing, according to 1:8 ratio water, extract, extract two hours on water bath chader, the supernatant after centrifugal is cooked glycosidase experiment in vitro, utilize chemistry in detecting, select glucose assays kit, measure under different temperatures, the glycosidase inhibiting rate of red bean red bean noodles supernatant after extrusion of different water cut, wherein with the positive contrast of hypoglycemic Acarbose, experimental result parallel determination 2 times, experimental result sees the following form:
| Numbering | I temperature ℃ | II temperature ℃ | Moisture content % | Inhibiting rate % |
| 1 | 140 | 120 | 9 | 45.82 |
| 2 | 150 | 130 | 9 | 45.88 |
| 3 | 160 | 140 | 9 | 47.82 |
| 4 | 160 | 140 | 6 | 46.58 |
| 5 | 160 | 140 | 12 | 46.38 |
| 6 | 160 | 140 | 15 | 45.89 |
This experimental result shows: 160 ℃ of I district temperature, and 140 ℃ of II district temperature, red bean powder moisture content 9% is the expanded preferred experimental technique of red bean, its glycosidase inhibiting rate is the highest.
Experiment 2: the powder after red bean is expanded mixes by different proportion with wheat flour, same method is measured the impact of supernatant on glycosidase inhibiting rate, experimental result is expressed by half inhibiting rate (IC50) concentration of the supernatant of variable concentrations, and experimental result sees the following form:
| Sequence number | Expanded red bean powder adding proportion % | IC50(mg/ml) |
| 1 | 30 | 14.01 |
| 2 | 40 | 13.66 |
| 3 | 50 | 12.98 |
| 4 | 60 | 12.71 |
| 5 | 70 | 8.35 |
| 6 | 80 | 6.24 |
| 7 | 90 | 3.48 |
This experimental result shows: expanded red bean powder content is higher, and half inhibiting rate (IC50) concentration is lower.
Experiment 3: the impact contrast situation of the expanded red bean powder of the expanded red bean flour noodle of machining and non-processing on glycosidase inhibiting rate:
| Sequence number | Experiment | IC50(mg/ml) |
| 1 | The noodles that 100% expanded red bean powder is made | 2.53 |
| 2 | 100% expanded little bean powder | 2.30 |
This experimental result shows: when flour stranding machine or other machinery production noodles or other food, do not destroy red bean function of blood sugar reduction composition, its glycosidase inhibiting rate of making before and after noodles is basic identical.
Claims (6)
1. a preparation method with the red bean powder food of blood sugar decreasing effect, comprises the following steps:
(1) pulverize, screen: get up-to-standard red bean, pulverize, sieve;
(2) adding water stirs: in red bean powder, add water, stir;
(3) extrusion: get the red bean powder after stirring, put into extruder and carry out extrusion;
(4) pulverize, screen: the red bean powder after extrusion is pulverized, sieved;
(5) mix with wheat flour: the powder after red bean is expanded evenly mixes with wheat flour;
(6) food processing: contain the food with blood sugar decreasing effect with above-mentioned mixed powder preparation.
2. the preparation method with the red bean powder food of blood sugar decreasing effect according to claim 1, described extrusion ShiⅠ district temperature range is that 140 ℃-180 ℃, II district temperature range are 120 ℃-160 ℃.
3. the preparation method with the red bean powder food of blood sugar decreasing effect according to claim 1, the sieve of described Select to use is 60 mesh sieves.
4. the preparation method with the red bean powder food of blood sugar decreasing effect according to claim 1, mixer is used in described stirring.
5. the preparation method with the red bean powder food of blood sugar decreasing effect according to claim 1, described in add the water that water adds in stirring ratio be 6%-15%.
6. the preparation method with the red bean powder food of blood sugar decreasing effect according to claim 1, the powder after described red bean is expanded mixes with wheat flour according to the ratio of 30%-90%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310444788.0A CN103689456B (en) | 2013-09-26 | 2013-09-26 | Method for making small red bean powder foodstuff with hypoglycemic effect |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310444788.0A CN103689456B (en) | 2013-09-26 | 2013-09-26 | Method for making small red bean powder foodstuff with hypoglycemic effect |
Publications (2)
| Publication Number | Publication Date |
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| CN103689456A true CN103689456A (en) | 2014-04-02 |
| CN103689456B CN103689456B (en) | 2015-06-03 |
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|---|---|---|---|
| CN201310444788.0A Active CN103689456B (en) | 2013-09-26 | 2013-09-26 | Method for making small red bean powder foodstuff with hypoglycemic effect |
Country Status (1)
| Country | Link |
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| CN (1) | CN103689456B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813331A (en) * | 2018-07-06 | 2018-11-16 | 中国农业科学院作物科学研究所 | A kind of production method of the steamed bun with function of blood sugar reduction |
| CN109043515A (en) * | 2018-08-01 | 2018-12-21 | 吉林省顶藜农业科技有限公司 | One kind being capable of antidiabetic function food and preparation method thereof |
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| CN103689456B (en) | 2015-06-03 |
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