CN104431770B - 用于糖尿病人及体重超重者的高纤维高蛋白面条 - Google Patents
用于糖尿病人及体重超重者的高纤维高蛋白面条 Download PDFInfo
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Classifications
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- 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
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- 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
- A23L33/16—Inorganic salts, minerals or trace elements
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- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
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- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- 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
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种用于糖尿病人及体重超重者的高纤维高蛋白面条,由下述重量份原料制成:苦荞粉0‑10;燕麦粉 0‑20;小麦面粉18‑70;全麦面粉0‑15;葛根粉2‑15;淮山药粉0‑6;超微黑米粉0‑8;麦蛋白5‑15;大豆蛋白0‑10;乳清蛋白0‑10;膳食纤维0‑10;维生素和微量元素为0‑0.55。该面条可以保证糖尿病患者和体重超重者在控制能量摄入情况下蛋白质、膳食纤维、B族维生素的充分摄入,从而维持正常营养需要,是一种低能量、高纤维、高蛋白质、低血糖生成指数并可作为主食应用的大众化食品。
Description
技术领域
本发明涉及一种食品领域,特别涉及一种用于糖尿病人及体重超重者的高纤维高蛋白面条。
背景技术
糖尿病(DM)是一种全球范围内严重影响人类健康的内分泌疾病,其发病率和死亡率近年来呈上升趋势。目前全世界已有糖尿病人近2.0亿,我国实际患病人数已达7000万人以上,已经成为继心血管疾病和肿瘤之后威胁人类健康的第三大疾病,世界各国用于糖尿病医疗费用正以不同的速度递增,由此造成家庭和社会巨大的经济负担,而行之有效的非药物治疗是糖尿病人首选的治疗措施,并且也是世界各国卫生保健的一个主要内容。因此,努力探索治疗糖尿病的理想方法和研制开发效果确实的糖尿病患者专用食品一直是医学界和营养学界研究的重要课题。
目前国内外就糖尿病患者食品的研制开发主要侧重于以下几个方面:①以膳食纤维为主要成分的功能性食品的研制开发;②在食品中添加食药两用植物中提取的某些具有降糖效应的活性化学成分有助于调节糖尿病患者物质代谢的营养成分;③适合于糖尿病人食用的无糖或低糖专用食品;④以粗杂粮为主要原料制作的食品,如以荞麦、燕麦制作的食品如饼干、面条。就总体而言,目前市场上糖尿病患者专用食品在功效上都比较单一,尽管有以粗杂粮制作的面条食品,但配方简单,口感较差,并且为维持面条韧性和口感,配方中都加入较大比例的常规面粉,因此,综合效果有限,难以对糖尿病人群产生广泛的影响。
另外,近年来我国超重和肥胖患病率以及与超重和肥胖相关慢性疾病发病率呈持续上升趋势,预防和控制肥胖,已成为我国面临的重大公共卫生问题。
发明内容
本发明的目的是提供一种用于糖尿病人及体重超重者的高纤维高蛋白面条,该面条可以保证糖尿病患者和体重超重者在控制能量摄入情况下蛋白质、膳食纤维、B族维生素的充分摄入,从而维持正常营养需要,是一种低能量、高纤维、高蛋白质、低血糖生成指数并可作为主食应用的大众化食品。
实现本发明目的的技术方案如下所述:
用于糖尿病人及体重超重者的高纤维高蛋白面条,该面条由下述重量份原料制成:苦荞粉0-10;燕麦粉0-20;标准小麦粉18-70;全麦面粉0-15;葛根粉2-15;淮山药粉0-6;超微黑米粉0-8;麦蛋白5-15;大豆蛋白0-10;乳清蛋白0-10;膳食纤维0-10;维生素和微量元素为0-0.55。
所述维生素和微量元素为:维生素B1 0-0.001g重量份;维生素B2 0-0.001g重量份;维生素pp 0-0.01g重量份;L-赖氨酸0-0.5g重量份。
本发明所述微量元素为铁元素,其可以来源于硫酸亚铁、枸橼酸铁胺、乳酸亚铁、乙二胺四乙酸铁钠(EDTA铁钠)或富马酸亚铁。
铁元素为EDTA铁钠时,其为0-0.05g重量份。
与现有技术比较,本发明有以下创新之处:
1.本发明所述的高纤维高蛋白面条由多种属于低生糖指数的谷类原料如苦荞粉、燕麦粉、全麦粉配制而成,上述低生糖指数的谷类原料占总料50﹪以上;
2.本发明所述高纤维高蛋白面条中添加了优质动植物蛋白和有助于能量代谢的多种维生素;
3.配方组成中加入了对改善糖代谢、防治心血管疾病有良好作用的食药两用食物原料葛根粉和淮山药粉,对糖尿病患者和肥胖患者非常有益。
本发明所述的高纤维高蛋白面条在相同单位重量下,其总能量不超过同等重量的其他谷类及其面条制品,但蛋白质含量是同等重量的其他谷类及其面条制品的2倍,膳食纤维含量是同等重量的其他谷类及其面条制品的1.5倍,有助于能量氧化代谢的维生素的含量也明显高于同等重量的其他谷类及其面条制品。如每100g标准小麦面粉、荞麦面粉、燕麦面粉的能量分别为354kcal、337kcal、376kcal,而100g本发明所述高纤维高蛋白面条配料的能量为350kcal,其能量低于荞麦面粉和燕麦面粉;每100g标准小麦面粉、荞麦面粉、燕麦面粉的蛋白质分别为11.2g、9.3g、12.7g,而100g本发明所述高纤维高蛋白面条的蛋白质含量为22.4g,其蛋白质高于标准小麦面粉或荞麦面粉或燕麦面粉;每100g标准小麦面粉、荞麦面粉、燕麦面粉的膳食纤维分别为3.7g、5.5g、5.8g,而100g本发明所述高纤维高蛋白面条配料的膳食纤维含量为7.8g。此种科学的配方组成,可以保证糖尿病患者和体重超重者在控制能量摄入情况下蛋白质、膳食纤维、B族维生素的充分摄入,从而维持正常营养需要。
现代医学研究表明,葛根中的异黄酮类化合物葛根素对高血压、高血脂、高血糖和心脑血管疾病有一定疗效,葛根素有明显的降低血糖的作用,葛根所含的黄酮类化合物有降血脂作用,能降低血清胆固醇,降低油三酯。山药富含黏蛋白、皂甙、淀粉酶、多酚氧化酶等物质,能预防心血管系统的脂肪沉积,防止动脉硬化,山药还能增加人体免疫功能,山药中的抗性淀粉还具有降血糖作用。本发明所述的高纤维高蛋白面条在其配方组成中加入了对改善糖代谢、防治心血管疾病有良好作用的食药两用食物原料葛根粉和淮山药粉,对糖尿病患者和肥胖患者是非常有益的。
本发明所述的高纤维高蛋白面条的生产制作在常规面条加工工艺基础上采用了盘状定型和气化蒸熟特殊工艺技术,克服了粗杂粮为主的面条制作工艺通常存在的容易断节、口感较差的缺陷,该工艺技术生产的面条深受患者认可。
本发明的有益效果:
本发明所述的高纤维高蛋白面条具有低能量、高膳食纤维和蛋白质含量、低血糖生成指数等特点,面条具有普通面条固有的食品特性,韧性好,口感好,既可以适用于糖尿病人食用,也可适用于需控制体重的体重超重或肥胖者。本发明经糖尿病患者和肥胖者临床应用,改善糖代谢和控制体重的效果明显,并具有良好适口性。
本发明所述的苦荞粉、燕麦粉采用市售的优质苦荞、燕麦份;小麦面粉采用市售的标准小麦粉;麦蛋白粉采用市售的蛋白质含量>70﹪的产品;其余各组分均采用市售食品级产品。
本发明所述的重量份的单位为克或千克。
具体实施方式
一.配比
表1为实施例1-3的用于糖尿病人及体重超重者的高纤维高蛋白面条的配比。
表1 单位:(克)
组分 | 实施例1 | 实施例2 | 实施例3 |
膳食纤维 | 10 | 2 | 0 |
苦荞粉 | 5 | 0 | 10 |
燕麦粉 | 20 | 0 | 10 |
标准小麦粉 | 19.7 | 47.7g | 70 |
全麦面粉 | 15 | 0 | 0 |
超微黑米粉 | 0 | 8 | 0 |
葛根粉 | 2.277 | 15 | 5 |
淮山药粉 | 6 | 2 | 0 |
谷沅粉 | 10 | 15 | 5 |
乳清蛋白蛋白 | 10 | 0.19 | 0 |
大豆蛋白 | 1.5 | 10 | 0 |
维生素B1 | 0.001 | 0.00025 | 0 |
维生素B2 | 0.001 | 0.00025 | 0 |
维生素PP | 0.01 | 0.0025 | 0 |
EDTA铁钠 | 0.05 | 0.01 | 0 |
L-赖氨酸 | 0.5 | 0.1 | 0 |
二.制备方法
用于糖尿病人及体重超重者的高纤维高蛋白面条采用下列方法制备:
1.按实施例1-3所述配比,取各组分原料分别均匀混合。
2.加水混合搅拌,制作面团,压制熟化。
3.切面,称量,盘状定型;
4.90~110摄氏度气化蒸熟;
5.烘干,包装,50g/袋。
实施例1、实施例2、实施例3各组配料中标准小麦粉占总配料比例分别为20﹪、50﹪、70﹪;苦荞粉、燕麦粉、全麦粉、葛根粉和淮山药粉等粗杂粮占总配料比例3组分别为48.3﹪、17.7﹪、25﹪;各组配料中蛋白质含量分别为21.5﹪、25.2﹪、5.0﹪;膳食纤维各组含量分别为10.0﹪、2.0﹪、0﹪;各组配料中能量分别为335kcal、340kcal、354kcal。
三.临床应用效果观察
㈠观察对象选择
1.糖尿病病例选择
选择病史1年以上、应用胰岛素或口服降糖药规律性较好、近2个月未曾住院治疗的Ⅱ型糖尿病患者30人,分为3组,每组10人,分别为观察1组(实施例1配方组)、观察2组(实施例2配方组)、对照组(实施例3配方组),每人每天总能量按25kcal/kg体重供给,观察1组、观察2组和对照组每人每天早餐分别食用上述各自面条1袋(50g),中餐和晚餐在膳食总能量限定情况下食用家庭饮食。观察时间30天。
2.肥胖病例选择
选择BMI>28的自愿减肥的肥胖患者30人(BMI均>24),分为3组,每组10人,分别为观察1组(实施例1配方组)、观察2组(实施例2配方组)、对照组(实施例3配方组),每人每天总能量按25kcal/kg体重供给,观察1组、观察2组和对照组每人每天早餐分别食用上述各自面条1袋(50g),中餐和晚餐同样在膳食总能量限定情况下食用家庭饮食。观察时间60天。
㈡主要观察指标和效果
1.糖尿病患者临床应用观察指标及效果
分别于食用面条前、食用面条第15天和食用面条第30天测定空腹血糖、餐后2小时血糖和血清白蛋白。应用效果观察结果表明,实施例1组、实施例2组食用面条第15天和食用面条第30天空腹血糖、餐后2小时血糖都明显低于食用前,并且也低于实施例3组,但实施例1组效果更优于实施例2组。实施例1组血清白蛋白与食用前相比变化不大,实施例2组、实施例3组血清白蛋白均明显低于食用前。
2.肥胖患者临床应用观察指标及效果
分别于食用面条前、食用面条第20天和第40天测定体重、BMI、血清白蛋白。观察结果表明,实施例1组、实施例2组、实施例3组在食用面条第20天和第40天体重和BMI都明显低于食用面条前水平,但实施例1组、实施例2组没有显著差异,但实施例1组血清白蛋白明显高于实施例2组和实施例3组,并且实施例3组在食用面条第40天时血清白蛋白明显低于食用面条前水平,表明本发明所述的高纤维高蛋白面条不仅具有减重效果,而且还能维持良好的营养状况,防止膳食减重引起的营养不良,特别是蛋白质营养不良。
Claims (2)
1.一种用于糖尿病人及体重超重者的高纤维高蛋白面条,其特征在于,该面条在常规面条加工工艺基础上,再进行盘状定型和气化蒸熟的方法制作,该面条各原料重量份为:
膳食纤维 10;
苦荞粉 5;
燕麦粉 20;
标准小麦粉 19.7;
全麦面粉 15;
葛根粉 2.277;
淮山药粉 6;
谷朊粉 10;
乳清蛋白 10;
大豆蛋白 1.5;
维生素B1 0.001;
维生素B2 0.001;
维生素PP 0.01;
EDTA铁钠 0.05;
L-赖氨酸 0.5。
2.一种用于糖尿病人及体重超重者的高纤维高蛋白面条,其特征在于,该面条在常规面条加工工艺基础上,再进行盘状定型和气化蒸熟的方法制作,该面条各原料重量份为:
膳食纤维 2;
标准小麦粉 47.7;
超微黑米粉 8;
葛根粉 15;
淮山药粉 2;
谷朊粉 15;
乳清蛋白 0.19;
大豆蛋白 10;
维生素B1 0.00025;
维生素B2 0.00025;
维生素PP 0.0025;
EDTA铁钠 0.01;
L-赖氨酸 0.1。
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