CN104187331A - 糖尿病营养配餐专用面粉 - Google Patents
糖尿病营养配餐专用面粉 Download PDFInfo
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- CN104187331A CN104187331A CN201410380120.9A CN201410380120A CN104187331A CN 104187331 A CN104187331 A CN 104187331A CN 201410380120 A CN201410380120 A CN 201410380120A CN 104187331 A CN104187331 A CN 104187331A
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Abstract
本发明涉及食品原材料制作,主要供糖尿病患者食用。方法是分别以小麦、燕麦、大米等谷物面粉为基料,加入大豆脱脂蛋白、大豆组织分离膳食纤维,经物理混合获得特定营养结构专用面粉。主要改善自然状态下高蛋白食物多脂肪,粗粮等高膳食纤维多淀粉等食物糖类,蛋白却量少质差,且受各种因素影响成分变化大,导致实现糖尿病营养管理过程食物计算复杂、搭配繁琐、成分相互影响、引起血糖变化因素不易稳定、需要患者改变饮食习惯等不便与质控困难。进而自然纠正代谢紊乱,改善血糖血脂,减少并发症并节省药物。食物营养按生活习惯优化方便实施,搭配有利营养混合缓慢消化吸收降低餐后血糖,稳定有利降糖药安全有效使用。
Description
技术领域
本发明涉及食品原材料制作,主要供糖尿病患者食用。
背景技术
糖尿病饮食管理是一种写进世界各国防治指南,也就是疾病防治技术操作规范的基本方法。因为,饮食能量与脂肪过多引起肥胖等不仅是其独立病因,并可叠加其它一切病因增加发病条件。不仅如此,导致糖尿病并发症的并非只有高血糖,还有所有类型糖尿病的共同病理,糖代谢障碍导致脂肪分解合成代谢双亢进,过程升高血脂,堵塞血管;蛋白质过消耗降低免疫与组织修复能力等引起系列并发症,并且既可被饮食多限少补所纠正,也可被其继续或新的不合理所加重。与此同时,由于所有降糖药全部只能帮助人体自身血糖代谢能力不足余量,但其却会由于不同食物糖类、数量及其不同伴随成分而消化吸收速度不同,进而血糖不断变化波动,导致降糖药无法安全有效使用。
因此,虽然运动、药物等同样对于糖尿病防治不可或缺,但却需要饮食配合。否则,不仅血糖必然失控,并且治疗本身导致代谢紊乱加重病因并发症。因为,不能代替营养维持生命,只能被动使用,但却要以不同路径及其不同生命利用度进行处置。例如:帮助分解血糖,不能阻止其来源过多合成脂肪;抑制糖类吸收、促其周围代谢、增加运动消耗,来源不足无异模拟糖代谢障碍,导致人体需要调用更多脂肪蛋白一面异生血糖,一面直接燃烧代糖提供能量。否则,不仅血糖无法后继,同时呼吸、心跳、体温等人体基本生命活动也会无法正常进行。但其过程却与饮食直接导致糖尿病及其并发症病理一模一样。
即:糖尿病饮食管理主要分为两个方面,一是以减少饱和脂肪,保障蛋白与淀粉等食物糖类基本需要为特征的营养管理综合目标。价值是源头多限少补纠正代谢紊乱,自然提高胰岛素工作效率,改善血糖血脂,减轻胰岛负担,节省药物,自然减少并发症;二是稳定控制影响血糖变化不同食物糖类及其不同伴随成分,进而稳定降低餐后血糖。价值是一边让患者残存胰岛功能与运动等更多自然代谢血糖,直接节省药物。一边稳定饮食过程血糖变化,保障降糖药能够安全有效使用。
然而,要想实现以上两个目标却不容易。因为,食物不是单体物质,搭配过程相互影响,且会由于不同加工方法、取食部位等各种因素不断变化。不仅如此,自然食物本身营养不尽合理。例如:肉蛋奶等高蛋白食物多伴饱和脂肪,粗粮等高膳食纤维食物多伴高密度淀粉等食物糖类,蛋白却量少质差。因此,不仅根据年龄、身高、体重、劳动强度等计算人体需求,根据不同食物所含营养及其伴随成分计算食物搭配及其不同使用量的过程复杂,并且落实同样不易。因为,既要管理不断变化的食物成分,又要管理不同食物成分影响血糖。更为重要的是,一种食物之中往往既有所需也有所限,既会影响营养构成也会影响血糖变化,并且还要患者改变生活习惯才能实现。因此,不仅非医务人员的患者学习、操作、质控、改变生活习惯非常困难,事实上医务人员讲解同样不易。
因此,便出现了膳食宝塔、食物交换份等大量不再计算人体与食物实际的简易方法。然而,由于自然食物缺陷并未改善,简化必以损失质量为代价。
所以,尽管人人知道科学饮食,但却多数方法不正确。自然患者越治越多,无法治愈,并发症无法阻止,什么降糖技术都有多数患者血糖失控。因为,预防没防,病因没管,并发症危险因素众多,但却只管血糖一个,并且还因饮食过程血糖不稳,受低血糖限制降糖药不能有效使用,从而糖尿病防治陷入困境。
不仅如此,事实上只要涉及同时需要管理饮食能量,几乎所有疾病结果一样。例如:我国目前不仅有1.139亿糖尿病,4.9亿糖尿病前期患者,同时还有2亿高血脂,3亿肥胖,以及更多饮食同样可以独立与复合其它病因共同导致的高血压等系列疾病。其它国家也不例外,并且什么降脂技术都有冠心病人类死亡第一。
因为,没有合适工具谁也干不出漂亮活。无法实现与不能保障质量的任何技术原本只有失败。但其对于患者来说却无可躲避,因为没有技术可以代替患者吃饭。
也许有人不以为然,不是有无糖、降糖、维生素与矿物质等众多糖尿病食品吗?是的。但其却多数没有帮助糖尿病患者管理能量。例如:无糖食品只是食物不加蔗糖,但其本身所含淀粉等食物糖类及其蛋白量少质差等却依然如故,摄取优质蛋白依然需要连同伴随饱和脂肪一同吃下;降糖食品顾名思义主要降糖,但糖尿病营养管理却是多限少补纠正代谢紊乱;维生素与矿物质等虽然同是糖尿病饮食管理内容之一,但却不能代替管理能量。
因此, 2012年1月9日国家疾控中心联合多部门糖尿病普查报告明确指出:我国公众普遍缺乏预防控制糖尿病意识以及相关知识技能。特别是不合理膳食等危险因素普遍存在,体重超重、肥胖、血压升高、糖耐量受损等生物因素迅速升高。如果不能有效控制,未来我国糖尿病患者仍将继续急剧增加。
然而,背后的原因却是患者无法适应食物缺陷。
发明内容
本发明的目的:改善实现糖尿病饮食管理方便性及其管理质量,同时稳定降低饮食过程血糖变化。源头多限少补自然纠正代谢紊乱,减少并发症,减轻胰岛负担,节省药物,改善降糖药受饮食过程血糖不稳限制不能安全有效使用,进而改善整体治疗。
本发明技术方案:以小麦、燕麦、大米、糯米等谷物面粉为基料,加入大豆脱脂蛋白、大豆组织分离膳食纤维,常压物理混合,获得专用面粉干基蛋白含量为20-26%,膳食纤维含量为4-10%,淀粉等碳水化合物含量为65%以下,脂肪含量为4%以下。外延用本发明面粉,以小麦、燕麦等谷物面粉为基料主要用于制作馒头、面条、烙饼、面包等各种家常与方便食品;以大米、糯米等谷物为基料主要用于制作机制大米、米粉等各种家常与方便食品。
本发明的优点:较普通食物实现同样糖尿病饮食管理目标方便性与质量显著改善,并且餐后血糖低而稳定。不仅医生讲解,患者学习、实施均非常方便,并且不再需要改变饮食习惯。例如:只需采用本发明专用面粉制作食物,原量代替原用主食,同时减少肉蛋奶,蔬菜等其它基本不变,即可接近饮食达标。后续调整、纳入计算或与其它食物相互配合同样方便准确。从而不仅减少饮食失控限制干扰破坏,轻松纠正代谢紊乱,自然阻止并发症,减轻胰岛负担,减少药物需求,同时改善降糖药不能安全有效使用。
实施方式
1、生产实施例:
设本发明专用面粉生产指标为:蛋白≥23%,膳食纤维≥8%,碳水化合物≤65%,脂肪含量≤4%。
检测所购符合国家生产标准原料如下:(1)小麦特精粉蛋白10.3%,淀粉74.6%,脂肪1.1%,膳食纤维0.6%,水分12.7%;(2)大米面粉蛋白7.8%,淀粉77.8%,脂肪0.8%,膳食纤维0.6%,水分12.9%;(3)大豆脱脂分离蛋白粉蛋白92.1%,脂肪%0.8%,膳食纤维0.8%,水分5.9%;(4)大豆组织分离膳食纤维粉蛋白20%,总膳食纤维71%,脂肪1.6%,淀粉1.2%,水分5.9%。
生产方法1:以小麦面粉为基料(用于制作馒头等食品)制作专用面粉100公斤。设小麦特精粉使用量为x,大豆脱脂分离蛋白粉使用量为y,大豆组织分离膳食纤维粉使用量为z。列方程如下:
x+y+z=100(重量),10.3%x+92.1%y+20%z=23(蛋白),0.6%x+0.8%y+71%z=8(纤维)
计算获得原料配比:小麦特精粉75.25公斤,大豆脱脂分离蛋白粉14.28公斤,大豆组织分离膳食纤维粉10.47公斤。
生产方法2:以大米面粉为基料(用于制作机制大米等食品)制作专用面粉100公斤。设大米面粉使用量为x1,大豆脱脂分离蛋白粉使用量为y1,组织分离膳食纤维粉使用量为z1。列方程如下:
X1+y1+z1=100,7.8%x1+92.1%y1+20%z1=23,0.6%x1+0.8%y1+71%z1=8,
计算获得原料配比:大米面粉73.02公斤,大豆脱脂分离蛋白粉16.52公斤,大豆组织分离膳食纤维粉10.46公斤。
生产流程:核对生产要求、原料产地、工艺配方、包装材料、生产日期与班次编号等。原料称重——经上料斗导入干粉混合机——常温常压物理混合20分钟——倒入出料斗——输送——包装机称量包装——入库。
2、使用实施例:
简易方法:减少肉蛋奶或平均每日1个鸡蛋或1袋牛奶(225mml)或25克瘦肉与鱼类,蔬菜600-750克,植物油15-20克,燕麦等杂粮30克做粥。同时用专用面粉制作食物原量代替原用主食。或身高1.55米,专用面粉300克左右,身高1.65米,专用面粉350克,身高1.75米,专用面粉400克,身高1.85米,专用面粉450克。运动量增加专用面粉相应增加。搭配其它更多食物,需根据年龄、身高、体重、劳动强度等计算人体与食物需要。
计算方法一:体重超重患者原运动量不变,分析饮食,减少总能量300千卡,肉蛋奶来源脂肪应占被减少能量的70%以上,用专用面粉制作的食物代替原用主食,不足部分用燕麦等粗粮与蔬菜等搭配至需要;
计算方法二:均可采用根据年龄、身高、体重、劳动强度或运动量等计算人体与食物需求。其中,总能量按能够维持理想体重控制,蛋白占总能量15%%-20%或满足每公斤体重平均每日1.2克;脂肪25%以下,饱和脂肪占7%以下;淀粉等总碳水化合物占55%-60%,取舍±10%。后续可根据患者体重、血脂、血糖等指标变化进行调整。
经实验:(1)制作馒头餐后血糖生成指数34,制作机制大米餐后血糖生成指数36,较其原粮同淀粉含量餐后血糖生成指数多数80以上显著降低(p<0.01)。(2)经47例排除肾病的2型糖尿病应用4周。观察期间不调整降糖药物品种,只根据血糖变化调整药物使用量。结果:全部患者均见餐后血糖显著降低,或因餐后2小时血糖低于6mmol/L而减少降糖药(p<0.01)。总降糖药减少量46.1%±9.6%(p<0.01)。其中,17例胰岛素与c-肽餐后2小时增值2倍以上患者降糖药减少量57.9%±8.8%(p<0.01)。14例胰岛素与c-肽餐后2小时增值3倍以上患者降糖药减少量69.6%±13.1%(p<0.01)。31例伴总胆固醇或甘油三酯升高患者显著下降(p<0.05)。(3)与33例使用普通食物完成相同营养管理目标自身对照患者相比较。血糖波动减少43.1%,多减降糖药25.6%(p<0.01),餐前血糖平均降低2.3mmol/L(p<0.01),餐后2小时血糖平均降低5.2mmol/L(p<0.01)。结论:可显著改善糖尿病患者血糖及其稳定性,同时改善血脂。
本发明技术原理:自然改善血糖(1)足量优质蛋白与小分子优质膳食纤维相互配合,可有效包裹淀粉随综合营养一同消化吸收,自然缓慢释放进入血液,从而让患者残余胰岛功能与运动等自然代谢更多血糖,直接减少药物需求。稳定饮食过程血糖变化,自然改善受低血糖限制降糖药不能安全有效使用;(2)减少饱和脂肪及其代谢过程,自然提高胰岛素工作效率及其敏感性。因为,脂肪代谢过程过多不仅只是损伤血管,同时还会阻碍血糖进入细胞代谢过程,导致只能在细胞表面运转血糖的胰岛素工作效率降低,从而胰岛功能初始亢进,继而逐渐疲劳衰竭。不仅如此,脂肪代谢过程过多还会导致细胞表面炎性损伤、游离脂肪不断堆积加重胰岛素不敏感。所以,糖尿病不仅高发于肥胖、不吃早餐等脂肪代谢亢进人群,并且高发于基础代谢自然降低及其运动自然减少老年人。因此,减少脂肪代谢总量,自然改善血糖血脂,减轻胰岛负担,同时自然减少心脑血管污染减少并发症;(3)保障食物糖类基本需要,减少糖代谢过程影响蛋白脂肪。因为,由于人体存在糖异生,饮食糖类摄入不足人体便会自动补充。因此,糖类摄入不足不仅不能减轻胰岛负担,反而由于肝糖原储备极少,需要人体调用更多蛋白与脂肪中的甘油基进行转化,并且还要更多直接燃烧代替糖类维持生命。过程既会加重胰岛素工作效率降低,也会加重脂肪蛋白代谢紊乱引起并发症,因为整个过程是在模拟糖代谢障碍基本病理。所以,糖尿病饮食既要预防糖类过多,也要预防糖类过少;(4)减少饱和脂肪,同时保障蛋白正常需要。因为,减少脂肪代谢过程,自然减少脂肪组织浸润、改善血粘、减轻细胞过氧化损伤。保障蛋白正常需要,自然改善人体免疫与组织修复能力,促进仍然存活胰岛β细胞恢复功能,逐渐再次减少药物需要;(5)充分优质膳食纤维不仅可以包裹食物糖类,有效延缓其消化吸收,同时还可有效改善肠道益生菌,自然减少杂菌产生脂多糖等内毒素损伤细胞,自然改善血糖及其胰岛素的敏感性。
自然改善血脂(1)减少肉蛋奶以减少其中伴随饱和脂肪,受连累而减少的蛋白改由主食强化优化搭配植物蛋白提供,直接减少脂肪来源及其代谢过程,并为炒菜油改善生活,保持原来饮食习惯留下空间:(2)保障淀粉等食物糖类正常需要。既避免其过多产能无法消耗合成脂肪,也避免其不足需要蛋白脂肪代替产能,减少其经过血液自然降脂;(3)保障蛋白正常需要,自然改善脂肪运载能力。在自然减少游离脂肪升高血脂、增加血粘,减少并发症的同时,避免蛋白空间缺位导致患者由于饥饿多吃能够转化脂肪的主食及其能够直接升高血脂的炒菜油等;(4)优质膳食纤维不仅吸附脂肪,自然改善血脂,同时改善肠道益生菌,减少杂菌产生阴沟肠杆菌内毒素等引起脂肪代谢损伤。
自然减肥与保护其它方法减肥成果。因为,糖尿病饮食管理目标之一就是减少脂肪总量及其代谢过程。因此,自然减肥并且保护其它方法减肥效果。
Claims (2)
1.糖尿病营养配餐专用面粉涉及食品原材料制作,主要供糖尿病患者食用,方法以谷物面粉为基料,加入大豆脱脂蛋白、大豆组织分离膳食纤维,通过物理混合方法获得,特征在于:制作出的面粉干基蛋白含量为20-26%,膳食纤维含量为4-10%,碳水化合物含量65%以下,脂肪含量4%以下。
2.根据权利要求1所述的糖尿病营养配餐专用面粉,特征在于:外延用本发明的面粉制作的食品成品和半成品。
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CN201510443218.9A Pending CN105104943A (zh) | 2014-08-01 | 2015-07-24 | 糖尿病营养配餐专用面粉 |
CN201580038073.2A Pending CN106535664A (zh) | 2014-08-01 | 2015-08-03 | 糖尿病营养配餐专用面粉及其制备方法和应用 |
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CN201580038073.2A Pending CN106535664A (zh) | 2014-08-01 | 2015-08-03 | 糖尿病营养配餐专用面粉及其制备方法和应用 |
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EP (1) | EP3175720B1 (zh) |
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WO (1) | WO2016015681A1 (zh) |
Cited By (2)
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WO2016015681A1 (zh) * | 2014-08-01 | 2016-02-04 | 田建华 | 糖尿病营养配餐专用面粉及其制备方法和应用 |
CN105995442A (zh) * | 2016-06-01 | 2016-10-12 | 田建华 | 一种营养减肥专用面粉的制备方法与应用 |
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HU203455B (en) * | 1985-06-10 | 1991-08-28 | Suetoeipari Kutato Fejlesztoe | Method for producing diabetic and poor-in-energy flour mixture or finished |
JP3403898B2 (ja) * | 1996-08-21 | 2003-05-06 | カネボウ株式会社 | 焼成食品及びその製法 |
CN1055823C (zh) * | 1996-10-03 | 2000-08-30 | 卢正良 | 降糖营养面粉 |
CN1061513C (zh) * | 1997-03-17 | 2001-02-07 | 田建华 | 糖尿病和高血脂专用面粉 |
US6322826B2 (en) * | 1998-06-16 | 2001-11-27 | Mathias Christian Zohoungbogbo | Dietetic food composition and dietetic method using such composition |
CN1299613A (zh) * | 2000-12-29 | 2001-06-20 | 谢克华 | 一种降低血糖的食品 |
AU2003206048A1 (en) * | 2002-02-22 | 2003-09-09 | Nutri Pharma Asa | Bread comprising soy protein |
CN1233264C (zh) * | 2004-02-04 | 2005-12-28 | 奚存库 | 一种大豆面条 |
HUP0501123A2 (en) * | 2005-11-29 | 2007-08-28 | Diabet Trade Kft | Diabetic flour made from higher and whole grinding cereal or flour mix or ad mixture mix |
CN101564162B (zh) * | 2009-02-25 | 2012-07-11 | 田向东 | 一种糖尿病人专用的保健主食面粉及其制备方法 |
CN101869129A (zh) * | 2010-06-02 | 2010-10-27 | 李革田 | 营养粮粉 |
CN104187331A (zh) * | 2014-08-01 | 2014-12-10 | 田建华 | 糖尿病营养配餐专用面粉 |
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2014
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2015
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2016015681A1 (zh) * | 2014-08-01 | 2016-02-04 | 田建华 | 糖尿病营养配餐专用面粉及其制备方法和应用 |
CN105995442A (zh) * | 2016-06-01 | 2016-10-12 | 田建华 | 一种营养减肥专用面粉的制备方法与应用 |
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CN106535664A (zh) | 2017-03-22 |
AU2015295942A1 (en) | 2017-03-23 |
CN105104943A (zh) | 2015-12-02 |
US20170224001A1 (en) | 2017-08-10 |
EP3175720A1 (en) | 2017-06-07 |
WO2016015681A1 (zh) | 2016-02-04 |
AU2017101389A4 (en) | 2017-11-16 |
EP3175720A4 (en) | 2018-01-17 |
EP3175720B1 (en) | 2020-01-01 |
US11259555B2 (en) | 2022-03-01 |
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