CN105249352A - Blood-sugar-lowering potato puffed food and preparation method thereof - Google Patents
Blood-sugar-lowering potato puffed food and preparation method thereof Download PDFInfo
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- CN105249352A CN105249352A CN201510755367.9A CN201510755367A CN105249352A CN 105249352 A CN105249352 A CN 105249352A CN 201510755367 A CN201510755367 A CN 201510755367A CN 105249352 A CN105249352 A CN 105249352A
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 30
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 30
- 235000013305 food Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 25
- 238000001125 extrusion Methods 0.000 claims abstract description 14
- 229920002752 Konjac Polymers 0.000 claims abstract description 11
- 244000130270 Fagopyrum tataricum Species 0.000 claims abstract description 10
- 235000014693 Fagopyrum tataricum Nutrition 0.000 claims abstract description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 10
- 229930003316 Vitamin D Natural products 0.000 claims abstract description 10
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims abstract description 10
- 235000019166 vitamin D Nutrition 0.000 claims abstract description 10
- 239000011710 vitamin D Substances 0.000 claims abstract description 10
- 150000003710 vitamin D derivatives Chemical class 0.000 claims abstract description 10
- 229940046008 vitamin d Drugs 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 5
- 239000011780 sodium chloride Substances 0.000 claims abstract description 5
- 230000002218 hypoglycaemic effect Effects 0.000 claims description 8
- 229920000294 Resistant starch Polymers 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 235000021254 resistant starch Nutrition 0.000 claims description 7
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims description 5
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims description 4
- 239000008280 blood Substances 0.000 abstract description 15
- 210000004369 blood Anatomy 0.000 abstract description 15
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 13
- 230000000694 effects Effects 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000013402 health food Nutrition 0.000 abstract description 4
- 229920002472 Starch Polymers 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 239000008107 starch Substances 0.000 abstract description 3
- 244000247812 Amorphophallus rivieri Species 0.000 abstract 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 2
- 108010073771 Soybean Proteins Proteins 0.000 abstract 2
- 235000010485 konjac Nutrition 0.000 abstract 2
- 239000000252 konjac Substances 0.000 abstract 2
- 235000019710 soybean protein Nutrition 0.000 abstract 2
- 235000006092 Stevia rebaudiana Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 235000011888 snacks Nutrition 0.000 abstract 1
- 230000009044 synergistic interaction Effects 0.000 abstract 1
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 208000017667 Chronic Disease Diseases 0.000 description 2
- 238000009098 adjuvant therapy Methods 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
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- 150000002632 lipids Chemical class 0.000 description 2
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- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000219051 Fagopyrum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 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 1
- 206010018429 Glucose tolerance impaired Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000219050 Polygonaceae Species 0.000 description 1
- 208000001280 Prediabetic State Diseases 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
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- 235000013312 flour Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 201000009104 prediabetes syndrome Diseases 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
Landscapes
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
Abstract
The invention discloses a blood-sugar-lowering potato puffed food and a preparation method thereof. The blood-sugar-lowering potato puffed food is mainly prepared from the following components in parts by weight: 65-70 parts of potato whole meal, 12-15 parts of anti-digestion starch HI-MAIZE TM 260, 5-13 parts of tartary buckwheat powder, 1-2 parts of konjac powder, 5-8 parts of soybean protein powder, 0.001-0.0015 part of vitamin D, 1.5-2 parts of sodium chloride and 0.03-0.08 part of stevia rebaudiana. Water is added into mixed potato powder and the moisture content is adjusted to be 13%-18%; and the mixture is extruded and puffed by using a double-screw-rod extrusion puffing machine to produce the blood-sugar-lowering potato puffed food. According to the blood-sugar-lowering potato puffed food, nutritional health ingredients including the anti-digestion starch, the tartary buckwheat powder, the konjac powder, the vitamin D and the soybean protein powder are reasonably led into the potato puffed food through formula parameters and synergistic interaction is generated; and the effects of adjusting blood sugar, lowering the blood sugar and helping to treat diabetes mellitus are increased, and the blood-sugar-lowering potato puffed food is an ideal snack health food for diabetes mellitus patients and people with slightly high blood sugar.
Description
Technical field
The present invention relates to technical field of agricultural product process, particularly hypoglycemic potato dilated food and preparation method thereof effectively can fall in one.
Background technology
Develop the raising day by day with living standards of the people rapidly along with socioeconomic, diabetes have become maximum to human health infringement, have expended one of maximum chronic disease of social medical resource.Current China 18 years old and above diabetic illness rate are 9.7%, and in Chinese adult crowd, diabetes prevalence is 11.6%, and about 1.139 hundred million people, prediabetes illness rate is 50.1%.Viewed from survey data, the diabetes present situation of China is very severe, and China has become the fastest-rising area of global range diabetes and become world's diabetes first big country.Therefore in the market in the urgent need to having the health product reducing blood sugar function.Modern study shows, resistant starch, tartary buckwheat powder, konjaku flour, vitamin D etc. have good function of reducing blood sugar.
Summary of the invention
The object of the invention is to provide a kind of hypoglycemic potato dilated food, and a kind of leisure food balanced in nutrition is not only by the potato dilated food adopting the method to produce, but also is have the health food reducing blood sugar, prevention and adjuvant therapy of diabetes function.
The efficacy effect of the various raw materials that the present invention adopts:
Potato be nutrition than more comprehensive potato class grain, nutritional labeling is very complete, human body need various nutrients it nearly all possess, being low in calories, high protein, multivitamin and mineral element food, is " king of plant " that people generally acknowledge.Potato is not only of high nutritive value, and also has medical value more widely.China's traditional Chinese medicine is thought, potato nature and flavor are sweet, flat, enter the spleen channel, have in adjusting with stomach, strengthening the spleen and replenishing qi, eliminating inflammation and expelling toxin, just logical fat-reducing effect.Modern science proves, potato contains starch but not containing monose, both without the fraud of blood sugar rising in diet, having again the profit increased by staple food volume, is a kind of healthy food of high-quality.
Resistant starch HI-MAIZETM260 has comparatively high resistance digestion level, and research shows that it effectively can delay postprandial blood sugar and raises and improve lipid formation, thus contributes to the prevention and therapy of the chronic diseases such as diabetes.
Duck wheat is polygonaceae plant, and sweet-bitter flavor, property are flat, have the effects such as stomach invigorating is pleasant, heat-clearing and fire-reducing.Tartary buckwheat powder is nutritious, be rich in multivitamin and soluble dietary fiber, the bioflavonoid, buckwheat sugar alcohol, 2, the 4-dihydroxy cis cinnamic acid isoreactivity compositions that also do not have containing other cereal, have significantly hypoglycemic, reducing blood lipid, anti-oxidation function to human body.
Konjaku is the natural health food of a kind of low fat, low in calories, high dietary-fiber, konjaku glucomannan is a kind of excellent dietary fiber, content in konjaku powder, up to 65%-95%, has very strong Swelling Capacity, human body is had to the effect well reducing blood sugar, blood fat.
Vitamin D has assists to reduce blood sugar effect, and the D that is deficient in vitamin in current research data display human body is easy to suffer from type ii diabetes, then can effectively prevent post prandial hyperglycemia to develop into diabetes if vitamin D is taken in subsidy in time.
Technical scheme of the present invention realizes with following steps:
1) by weight, potato full-powder 65-70 part is got, resistant starch HI-MAIZETM26012-15 part, tartary buckwheat powder 5-13 part, konjaku powder 1-2 part, soyabean protein powder 5-8 part, vitamin D 0.001-0.0015 part, sodium chloride 1.5-2 part, stevia 0.03-0.08 part is stand-by after mixing;
2) mixed dehydrated potato powder being added water move to water content is 13%-18%, or after flavouring seasoning, adopts twin-screw extruder to carry out extrusion and namely obtain potato dilated food.
The nutritive and health protection components such as resistant starch, tartary buckwheat powder, konjaku powder, vitamin D, soyabean protein powder are incorporated in potato dilated food by the reasonable setting of formulation parameter by the present invention, produce Synergistic, there is balanced in nutrition and Dietotherapy health dual-use function, the effect add and regulate blood sugar, reducing blood sugar and adjuvant therapy of diabetes is a kind of desirable casual health food of diabetic and high blood glucose crowd.
Detailed description of the invention
Embodiment 1
Composition of raw materials gets potato full-powder 70Kg, resistant starch HI-MAIZETM26015Kg, tartary buckwheat powder 5Kg, konjaku powder 1Kg, soyabean protein powder 7Kg, vitamin D 0.0015Kg, sodium chloride 1.9Kg, stevia 0.05Kg.
Mixed by above-mentioned raw materials, adding water move to water content is 13%-15%, then mixes.
Adopt twin-screw extruder to carry out extrusion, produce hypoglycemic potato dilated food.Condition for expansion is: the extrusion temperature of extrusion is 155-165 DEG C; The charging rate of extrusion is 30-35kg/h; Screw speed is 400-450rpm.
Embodiment 2
Composition of raw materials gets potato full-powder 65Kg, resistant starch HI-MAIZETM26013Kg, tartary buckwheat powder 13Kg, konjaku powder 2Kg, soyabean protein powder 5Kg, vitamin D 0.0015Kg, sodium chloride 1.9Kg, stevia 0.05Kg.
Mixed by above-mentioned raw materials, adding water move to water content is 15%-18%, then mixes.
Adopt twin-screw extruder to carry out extrusion, produce hypoglycemic potato dilated food.Condition for expansion is: the extrusion temperature of extrusion is 145-155 DEG C; The charging rate of extrusion is 30-35kg/h; Screw speed is 450-500rpm.
What more than enumerate is only specific embodiments of the invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be had, all distortion that those of ordinary skill in the art can directly derive from content disclosed by the invention or associate, all should protection scope of the present invention be thought.
Claims (2)
1. hypoglycemic potato dilated food and preparation method thereof, it is characterized in that: described potato dilated food comprises the raw material of following weight portion: potato full-powder 65-70 part, resistant starch HI-MAIZETM26012-15 part, tartary buckwheat powder 5-13 part, konjaku powder 1-2 part, soyabean protein powder 5-8 part, vitamin D 0.001-0.0015 part, sodium chloride 1.5-2 part, stevia 0.03-0.08 part.
2. preparation method according to claim 1, is characterized in that:
1) mixed by above-mentioned raw materials, adding water move to water content is 13%-18%, then mixes;
2) adopt twin-screw extruder to carry out extrusion, produce hypoglycemic potato dilated food.Condition for expansion is: the extrusion temperature of extrusion is 140-165 DEG C; The charging rate of extrusion is 30-40kg/h; Screw speed is 400-500rpm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510755367.9A CN105249352A (en) | 2015-11-02 | 2015-11-02 | Blood-sugar-lowering potato puffed food and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510755367.9A CN105249352A (en) | 2015-11-02 | 2015-11-02 | Blood-sugar-lowering potato puffed food and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105249352A true CN105249352A (en) | 2016-01-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510755367.9A Pending CN105249352A (en) | 2015-11-02 | 2015-11-02 | Blood-sugar-lowering potato puffed food and preparation method thereof |
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| Country | Link |
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| CN (1) | CN105249352A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106259791A (en) * | 2016-09-30 | 2017-01-04 | 甘肃薯香园农业科技有限公司 | A kind of method of Rhizoma Solani tuber osi Radix Et Rhizoma Fagopyri Tatarici processing glucose-lowering biscuit |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006513717A (en) * | 2003-03-31 | 2006-04-27 | カウンシル・オブ・サイエンティフィック・アンド・インダストリアル・リサーチ | Hypoglycemic food and method for producing the same |
| CN101366475A (en) * | 2008-09-12 | 2009-02-18 | 奥生平 | Various grains composite rice with steady quality and preparation method thereof |
| CN102349624A (en) * | 2011-11-01 | 2012-02-15 | 中国农业大学 | Extruded puffed fiber food and preparation method thereof |
| CN103238777A (en) * | 2013-05-22 | 2013-08-14 | 天津道谷生物科技有限公司 | High-dietary fiber nutritional rice and preparation method thereof |
-
2015
- 2015-11-02 CN CN201510755367.9A patent/CN105249352A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006513717A (en) * | 2003-03-31 | 2006-04-27 | カウンシル・オブ・サイエンティフィック・アンド・インダストリアル・リサーチ | Hypoglycemic food and method for producing the same |
| CN101366475A (en) * | 2008-09-12 | 2009-02-18 | 奥生平 | Various grains composite rice with steady quality and preparation method thereof |
| CN102349624A (en) * | 2011-11-01 | 2012-02-15 | 中国农业大学 | Extruded puffed fiber food and preparation method thereof |
| CN103238777A (en) * | 2013-05-22 | 2013-08-14 | 天津道谷生物科技有限公司 | High-dietary fiber nutritional rice and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 徐红华，等: "《食品营养学》", 30 June 2007 * |
| 李春霖，等: "《骨质疏松症》", 31 January 2014 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106259791A (en) * | 2016-09-30 | 2017-01-04 | 甘肃薯香园农业科技有限公司 | A kind of method of Rhizoma Solani tuber osi Radix Et Rhizoma Fagopyri Tatarici processing glucose-lowering biscuit |
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