CN105360891A - Flour having low glycemic index and making method thereof - Google Patents
Flour having low glycemic index and making method thereof Download PDFInfo
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- CN105360891A CN105360891A CN201510646627.9A CN201510646627A CN105360891A CN 105360891 A CN105360891 A CN 105360891A CN 201510646627 A CN201510646627 A CN 201510646627A CN 105360891 A CN105360891 A CN 105360891A
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- wheat
- buckwheat
- vitamin
- hypoglycemia patient
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- PBGKTOXHQIOBKM-FHFVDXKLSA-N insulin (human) Chemical compound C([C@@H](C(=O)N[C@@H](CC(C)C)C(=O)N[C@H]1CSSC[C@H]2C(=O)N[C@H](C(=O)N[C@@H](CO)C(=O)N[C@H](C(=O)N[C@H](C(N[C@@H](CO)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CC=3C=CC(O)=CC=3)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H](CC(N)=O)C(=O)N[C@@H](CC=3C=CC(O)=CC=3)C(=O)N[C@@H](CSSC[C@H](NC(=O)[C@H](C(C)C)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CC=3C=CC(O)=CC=3)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](C)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@H](C(C)C)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CC=3NC=NC=3)NC(=O)[C@H](CO)NC(=O)CNC1=O)C(=O)NCC(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H](CCCNC(N)=N)C(=O)NCC(=O)N[C@@H](CC=1C=CC=CC=1)C(=O)N[C@@H](CC=1C=CC=CC=1)C(=O)N[C@@H](CC=1C=CC(O)=CC=1)C(=O)N[C@@H]([C@@H](C)O)C(=O)N1[C@@H](CCC1)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H]([C@@H](C)O)C(O)=O)C(=O)N[C@@H](CC(N)=O)C(O)=O)=O)CSSC[C@@H](C(N2)=O)NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@H](C(C)C)NC(=O)[C@@H](NC(=O)CN)[C@@H](C)CC)[C@@H](C)CC)[C@@H](C)O)NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CC(N)=O)NC(=O)[C@@H](NC(=O)[C@@H](N)CC=1C=CC=CC=1)C(C)C)C1=CN=CN1 PBGKTOXHQIOBKM-FHFVDXKLSA-N 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000016831 stigmasterol Nutrition 0.000 description 1
- HCXVJBMSMIARIN-PHZDYDNGSA-N stigmasterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)/C=C/[C@@H](CC)C(C)C)[C@@]1(C)CC2 HCXVJBMSMIARIN-PHZDYDNGSA-N 0.000 description 1
- 229940032091 stigmasterol Drugs 0.000 description 1
- BFDNMXAIBMJLBB-UHFFFAOYSA-N stigmasterol Natural products CCC(C=CC(C)C1CCCC2C3CC=C4CC(O)CCC4(C)C3CCC12C)C(C)C BFDNMXAIBMJLBB-UHFFFAOYSA-N 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 235000015099 wheat brans Nutrition 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses flour having low glycemic index and a making method thereof. The flour is made from, by weight, wheat flour 35%-45%, soybean flour 35%-45%, buckwheat powder 1%-1.5%, oat powder1%-1.5%, isolated soy protein powder 4%-4.5%, dietary fibers 4%-4.5%, vitamins 0.5%-1.5% and mineral substance 0.5%-1.5%. The flour is based on the low-GI-value (a GI value is below 55) coarse cereal powder, uses the added protein, dietary fibers, vitamins, mineral substance and the like as nutritional materials, has good eating taste and is a high-fiber-content and low-fat healthy food. The flour can delay postprandial blood sugar rise to some degree and is suitable for high-glucose people, patients with diabetes and populations needing low-glycemic-index foods.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of hypoglycemia patient flour and preparation method thereof.
Background technology
According to incompletely statistics, diabetes reach 2% at the incidence of disease of China, the diabetic that made a definite diagnosis of China more than 4,000 ten thousand, and with annual 1000000 speed increase, this numeral is very surprising.Medical circle does not also have the specific drug curing this illness completely.Clinical research also confirms, drug therapy and keeping on a diet combines very favourable to Morbidity control, said as proverb: " three divide and rule, and support for seven points ".Therefore develop the specific aim food being suitable for diabetes and potential diabetic population to have great importance.
Glucose resultant index refers to containing the food of 50g carbohydrate and the glucose of a great deal of in certain hour (being generally 2 hours), the percent value of blood glucose response level in body, can reflect speed and the ability of food raise blood sugar compared with glucose.Usually the glycemic index of glucose is decided to be 100.Glucose resultant index be less than 55 for low GI food, be greater than 70 be high GI food, 55-70 is middle GI food.
Utilize the principle of GI value can instruct diabetic's reasonable diet.The food of high GI value, can accelerate blood sugar for human body and rise, blood sugar rising can cause the secretion of insulin, and the insulin risen sharply promotes adipogenic arch-criminal exactly.Select low GI food, human insulin secretion can be reduced, reduce heat generation and Adipogenesis.Therefore diabetic should use no or little monose and disaccharide class as far as possible, strict restriction pure confectionery, dessert etc.Secondly, reasonably combined food.The composition of food also can have impact to blood sugar.As bean food indigestibility, glycemic index is low; Flour is easy to digest, therefore glucose resultant index is high.And solubility viscous fiber is owing to adding the viscosity of intestinal contents, thus reducing the interaction of starch and digestive ferment, if oat, beans etc. are containing a large amount of viscous fiber, is all generating low food blood sugar exponential food.
Summary of the invention
According to above the deficiencies in the prior art, technical problem to be solved by this invention proposes a kind of hypoglycemia patient flour and preparation method thereof, by selecting low GI food materials, reasonably combined and select the processing method of science, solve the collocation of thickness grain unreasonable, the difficult problem that palatability is poor, has and is beneficial to absorption, reduces heat and produces and adipogenic effect.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is:
A kind of hypoglycemia patient flour, comprises each material of following weight percentage:
The soybean isolate protein powder of the buckwheat of the wheat flour of 35%-45%, the analysis for soybean powder of 35%-45%, 1%-1.5%, the oatmeal of 1%-1.5%, 4%-4.5%, the dietary fiber of 4%-4.5%, the vitamin of 0.5%-1.5%, the mineral matter of 0.5%-1.5%.
Described analysis for soybean powder, oatmeal, buckwheat are low GI food.
Hypoglycemia patient flour each raw material GI value is as follows:
| Food title | GI |
| Soya bean | 42 |
| Oat | 55 |
| Buckwheat | 54 |
Preferably, described dietary fiber is one or more in FOS, isomalto-oligosaccharide, inulin, resistant maltodextrin and common oats fibre.
Preferably, described vitamin is one or more in VitAVitE, vitamin B1, vitamin B2, vitamin B6, nicotinic acid.
Preferably, described mineral matter is one or more in sodium, potassium, iron, calcium, zinc, selenium.
The preparation method of described hypoglycemia patient flour, the method first carries out the making of wheat flour, analysis for soybean powder, buckwheat, oatmeal, then by each material mixing of described weight percentage, mixes all and get final product.
Preferably, the making of described wheat flour comprise wheat carried out screen, de-stone, magnetic separation cleanup step; By wheat wetting, the moisture conditioning step of joining wheat; Successively by the grinding steps of flour mill, wheat flour detacher, wheat flour purifier; The screen step of wheat flour is obtained by plansifter, high side multideck screen; The making of described analysis for soybean powder, buckwheat, oatmeal comprise soya bean, buckwheat, oat carried out screen, de-stone, magnetic separation cleanup step; After abrasive dust or defibrination, steaming powder, shaping, drying and get final product.
Preferably, described wheat wetting is add moisture in wheat, the ratio that moisture accounts for reaches 15%, described in join wheat be proportioning by regulating wheat and moisture, make the ratio of moisture reach 16%.Adopt such ratio, can reach more effectively, better remove the effect of wheat bran, and then the efficiency of production can be improved.
Soybean protein in soya bean and stigmasterol can improve and reduce blood fat and cholesterol significantly, thus reduce the probability of suffering from angiocardiopathy.
Buckwheat taste is sweet, property is put down; Useful strength, continuous spirit, the wide intestines of sharp knowledge, sending down abnormally ascending, effect of stomach invigorating.Buckwheat contains abundant lysine composition, and the trace element such as iron, manganese, zinc enriches than general cereal, and containing enriching dietary fiber, is 10 times that generally refine rice, so buckwheat has good nutrition health-care functions; Containing abundant vitamin E and soluble dietary fiber, simultaneously also containing nicotinic acid and rutin, rutin has the effect reducing human body blood fat and cholesterol, softening blood vessel, vision protection and prevention cerebrovascular hemorrhage; Nicotinic acid composition can promote the metabolism of body, strengthens detoxification ability, also has the effect of expansion thin vessels and reduction blood cholesterol levels; Buckwheat contains abundant magnesium, can promote human fiber's protein dissolution, distend the blood vessels, and suppresses the formation of sludged blood, has the effect of embolism resistance, is also conducive to reducing serum cholesterol; Some flavone component in buckwheat also has antibacterial, anti-inflammatory, cough-relieving, the effect of relievining asthma, eliminating the phlegm, and therefore, buckwheat also has the laudatory title of " anti-inflammatory grain ", and these compositions also have and fall hypoglycemic effect in addition.
Soybean isolate protein powder is a kind of full price vegetable protein, and protein content is more than 90%, containing essential amino acid, nutritious, not containing cholesterol.In addition, soybean protein isolate has higher viscosity, plasticity and elasticity, is conducive to maintaining dimensional stability.
Add the dietary fiber of 4%-4.5% in the present invention, dietary fiber can improve intestinal microenvironment, is beneficial to the growth of intestinal beneficial bacterium, can delay food at GI digestion rate, increases satiety, therefore can delay postprandial blood sugar to a certain extent and rise rapidly.The dietary fiber such as FOS, inulin also can be used as product of replacing sugar increases product sweetness, promotes eating mouth feel.And numerous research shows that resistant maltodextrin has high digestion tolerance, hypoglycemia patient, low in calories, soluble property, low-viscosity, absolute acid stability, pressure heat endurance, freeze-thaw stability, low browning characteristic and storage stability etc., there is regulating intestinal canal rule, suppress blood sugar concentration, reduce Serum lipid concentrations, many beneficial effects such as weight losing function and the absorption of enhancing trace quantity mineral substance element.
Vitamin and mineral element are all that human body maintains normal physiological function and the material that self can not synthesize that must obtain from food, and it is abundant to product that the present invention adds vitamin and mineral element, improves the nutritive value of product.
Beneficial effect of the present invention is: the present invention is based on low GI value coarse cereal powder, and add the nutrition accessories such as protein, dietary fiber, vitamin and mineral matter, eating mouth feel is good, is high microsteping, low-fat healthy food.And be conducive to the growth of intestinal beneficial bacterium, food can be delayed at GI digestion rate, increase satiety, postprandial blood sugar can be delayed to a certain extent and rise rapidly, be suitable for high sugared personage, diabetic and require the crowd of hypoglycemia patient food.
Detailed description of the invention
Below by the description to embodiment, the present invention is further detailed explanation, has more complete, accurate and deep understanding to help those skilled in the art to inventive concept of the present invention, technical scheme.
Embodiment 1
A kind of hypoglycemia patient flour, comprises each material of following weight percentage:
The wheat flour of 45%, the analysis for soybean powder of 42%, the buckwheat of 1.5%, oatmeal, the soybean isolate protein powder of 4%, dietary fiber, the vitamin of 0.5%, the mineral matter of 1.5% of 4% of 1.5%.Dietary fiber is FOS, isomalto-oligosaccharide and inulin; Vitamin is VitAVitE, vitamin B1 and vitamin B2; Mineral matter is sodium, potassium, iron, calcium and zinc.
A preparation method for hypoglycemia patient flour, comprises the following steps:
Step one: wheat flour makes: wheat is carried out screen, de-stone, magnetic separation cleanup step; By wheat wetting (add moisture, make the ratio of moisture in wheat reach 15%), the moisture conditioning step of joining wheat (add moisture, make the ratio of moisture in wheat reach 16%); Successively by the grinding steps of flour mill, wheat flour detacher, wheat flour purifier; By plansifter, required 80 mesh sieves, high side multideck screen, required that 120 mesh sieves obtained the screen step of wheat flour;
Step 2: the making of analysis for soybean powder, buckwheat, oatmeal: soya bean, buckwheat, oat are carried out screen, de-stone, magnetic separation cleanup step; After abrasive dust or defibrination, steaming powder, shaping, drying and get final product;
Step 3: breading: by each material mixing of described weight percentage, mix all and get final product.Mix and can carry out finished product packing all afterwards.
Embodiment 2
A kind of hypoglycemia patient flour, comprises each material of following weight percentage:
The wheat flour of 42%, the analysis for soybean powder of 45%, the buckwheat of 1.5%, oatmeal, the soybean isolate protein powder of 4.5%, dietary fiber, the vitamin of 1%, the mineral matter of 1% of 4% of 1%.Dietary fiber is FOS, isomalto-oligosaccharide, inulin and resistant maltodextrin; Vitamin is VitAVitE, vitamin B1, vitamin B2 and vitamin B6; Mineral matter is sodium, potassium, iron, calcium, zinc and selenium.
A preparation method for hypoglycemia patient flour, comprises the following steps:
Step one: wheat flour makes: wheat is carried out screen, de-stone, magnetic separation cleanup step; By wheat wetting (add moisture, make the ratio of moisture in wheat reach 15%), the moisture conditioning step of joining wheat (add moisture, make the ratio of moisture in wheat reach 16%); Successively by the grinding steps of flour mill, wheat flour detacher, wheat flour purifier; By plansifter, required 80 mesh sieves, high side multideck screen, required that 120 mesh sieves obtained the screen step of wheat flour;
Step 2: the making of analysis for soybean powder, buckwheat, oatmeal: soya bean, buckwheat, oat are carried out screen, de-stone, magnetic separation cleanup step; After abrasive dust or defibrination, steaming powder, shaping, drying and get final product;
Step 3: breading: by each material mixing of described weight percentage, mix all and get final product.Mix and can carry out finished product packing all afterwards.
Embodiment 3
A kind of hypoglycemia patient flour, comprises each material of following weight percentage:
The wheat flour of 45%, the analysis for soybean powder of 40%, the buckwheat of 1.5%, oatmeal, the soybean isolate protein powder of 4.5%, dietary fiber, the vitamin of 1.5%, the mineral matter of 1.5% of 4.5% of 1.5%.Dietary fiber is FOS, isomalto-oligosaccharide, inulin, resistant maltodextrin and common oats fibre; Vitamin is VitAVitE, vitamin B1, vitamin B2, vitamin B6, nicotinic acid; Mineral matter is sodium, potassium, iron, calcium, zinc and selenium.
A preparation method for hypoglycemia patient flour, comprises the following steps:
Step one: wheat flour makes: wheat is carried out screen, de-stone, magnetic separation cleanup step; By wheat wetting (add moisture, make the ratio of moisture in wheat reach 15%), the moisture conditioning step of joining wheat (add moisture, make the ratio of moisture in wheat reach 16%); Successively by the grinding steps of flour mill, wheat flour detacher, wheat flour purifier; Required 80 mesh sieves, high side multideck screen by plansifter, required that 120 mesh sieves obtained the screen step of wheat flour;
Step 2: the making of analysis for soybean powder, buckwheat, oatmeal: soya bean, buckwheat, oat are carried out screen, de-stone, magnetic separation cleanup step; After abrasive dust or defibrination, steaming powder, shaping, drying and get final product;
Step 3: breading: by each material mixing of described weight percentage, mix all and get final product.Mix and can carry out finished product packing all afterwards.
Above to invention has been exemplary description; obvious specific implementation of the present invention is not subject to the restrictions described above; as long as have employed the improvement of the various unsubstantialities that method of the present invention is conceived and technical scheme is carried out; or design of the present invention and technical scheme directly applied to other occasion, all within protection scope of the present invention without to improve.The protection domain that protection scope of the present invention should limit with claims is as the criterion.
Claims (8)
1. a hypoglycemia patient flour, is characterized in that, comprises each material of following weight percentage:
The soybean isolate protein powder of the buckwheat of the wheat flour of 35%-45%, the analysis for soybean powder of 35%-45%, 1%-1.5%, the oatmeal of 1%-1.5%, 4%-4.5%, the dietary fiber of 4%-4.5%, the vitamin of 0.5%-1.5%, the mineral matter of 0.5%-1.5%.
2. hypoglycemia patient flour according to claim 1, is characterized in that: described analysis for soybean powder, oatmeal, buckwheat are low GI food.
3. hypoglycemia patient flour according to claim 1, is characterized in that: described dietary fiber is one or more in FOS, isomalto-oligosaccharide, inulin, resistant maltodextrin and common oats fibre.
4. hypoglycemia patient flour according to claim 1, is characterized in that: described vitamin is one or more in VitAVitE, vitamin B1, vitamin B2, vitamin B6, nicotinic acid.
5. hypoglycemia patient flour according to claim 1, is characterized in that: described mineral matter is one or more in sodium, potassium, iron, calcium, zinc, selenium.
6. the preparation method of hypoglycemia patient flour described in any one of claim 1-5, it is characterized in that: the method first carries out the making of wheat flour, analysis for soybean powder, buckwheat, oatmeal, then by each material mixing of described weight percentage, mix all and get final product.
7. the preparation method of hypoglycemia patient flour according to claim 6, is characterized in that, the making of described wheat flour comprise wheat carried out screen, de-stone, magnetic separation cleanup step; By wheat wetting, the moisture conditioning step of joining wheat; Successively by the grinding steps of flour mill, wheat flour detacher, wheat flour purifier; The screen step of wheat flour is obtained by plansifter, high side multideck screen; The making of described analysis for soybean powder, buckwheat, oatmeal comprise soya bean, buckwheat, oat carried out screen, de-stone, magnetic separation cleanup step; After abrasive dust or defibrination, steaming powder, shaping, drying and get final product.
8. the preparation method of hypoglycemia patient flour according to claim 7, it is characterized in that, described wheat wetting is add moisture in wheat, the ratio that moisture accounts for reaches 15%, described in join wheat be proportioning by regulating wheat and moisture, make the ratio of moisture reach 16%.
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| CN106107809A (en) * | 2016-06-24 | 2016-11-16 | 安徽蜜之源食品集团有限公司 | A kind of hypoglycemia patient oat honey dry powder and preparation method thereof |
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