CN105942184A - Blood sugar lowering noodles containing proanthocyanidins and preparation method thereof - Google Patents
Blood sugar lowering noodles containing proanthocyanidins and preparation method thereof Download PDFInfo
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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
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
The present invention discloses blood sugar lowering noodles containing proanthocyanidins and a preparation method thereof. The noodles comprise the following raw materials: grape seed proanthocyanidins, flour, peanut oil, eggs, edible iodized salts and drinking water. Due to the fact that during the preparation method, only natural grape seed procyanidins are added and no essences, preservatives, additives and other chemicals are added, so that the produced noodles are free of any side effects, retain the traditional flavor and taste, also contain proanthocyanidins active substances , can effectively control the postprandial blood glucose levels, have effects of inhibiting blood glucose increase, can help improve immunity and lower blood sugar in a regular consumption, and have more significant effects for patients with diabetes.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of blood sugar lowering noodles containing procyanidin and preparation method thereof.
Background technology
Procyanidin is the natural polyphenol material being widely present in nature, it is primarily present in root, stem, leaf and the seeds such as fruit, nut, beans, corn, can effectively remove free radical, there is antibacterial, anticancer, antiinflammatory, antiviral, antioxidation, enhancing immunity, auxiliary treatment diabetes isoreactivity, can be used in the industries such as food, medicine, health product and cosmetics.The more maturation of the current Study of Antioxidation to grape pip procyanidin, but less to the blood sugar lowering of procyanidin and the research in food processing and production.
At present, China's diabetics sum, more than 97,000,000, is the first in the world diabetes big countries, diabetes mainly due to can not excreting insulin, insulin secretion relative deficiency or insulin resistant cause, and mainly show the symptoms such as hyperglycemia.Main antidiabetic medicine such as rosiglitazone (rosiglitazone) and pioglitazone (pioglitazone), because being easily absorbed by the body, may cause heart failure.The side effect produced is bigger.Though and conventional alpha-glucosidase and pancreas alpha-amylase inhibitor will not be absorbed by the body, but being easily caused patient's flatulence.Therefore research and develop high selectivity, safer antidiabetic drug just becomes more urgent.
CN201510314506.4 provides the preparation method of the vinegar egg milk beverage of a kind of suitable diabetics conditioning, the invention provides by preparing vinegar egg milk oleo stock, oleo stock mixed liquor, the preparation of mixing material liquid, vinegar egg milk liquid beverage etc., prepare the vinegar egg milk liquid beverage of suitable diabetics conditioning.But the beverage prepared by the method is relatively costly, operation complexity, instrument is expensive, the longest.CN104522531A provides the manufacture method of a kind of health promotion noodles, mainly adds the integration of edible and medicinal herbs foods such as the Cortex Eucommiae, Fructus Crataegi, thorn five, utilizes its Chinese medicine ingredients to play the effect reduced blood pressure, but dispensing is more, and complex manufacturing process, health-care effect is inconspicuous.CN201210502442.7 provides the procyanidin Related Mechanism of application in preparation treatment diabetes medicament it was confirmed procyanidin has hypoglycemic effect, can apply to the research and development of hypoglycemia patient food.Wheaten food is one of food that in daily life, people like, from the point of view of northerner, three meals in a day are main based on wheaten food, and in numerous wheaten food families, noodles often eat, most popular, but the method preparing the noodles with Hyperglycemic health care function at present cans be counted on one's fingers.
Summary of the invention
It is an object of the invention to provide a kind of blood sugar lowering noodles containing procyanidin and preparation method thereof, the effect of lowering blood sugar containing procyanidin noodles provided by the present invention wants notable in commercially available acarbose solution, and preparation cost is low, simple to operate.
For achieving the above object, the present invention adopts the following technical scheme that
A kind of blood sugar lowering noodles containing procyanidin, procyanidin used is grape pip procyanidin, and its content is 1wt%-3wt%.These noodles include that parts by weight of raw materials is: Semen Tritici aestivi flour 750-1250 part, Oleum Arachidis hypogaeae semen 5-15 part, egg 50-100 part, grape pip procyanidin 8-40 part.
The preparation method of the blood sugar lowering noodles containing procyanidin comprises the following steps:
(1) in constant temperature oscillator, grape pip procyanidin is dissolved in 5 ~ 20mL edible ethanol；Adding flour, Oleum Arachidis hypogaeae semen, Sal, egg mixing, then add drinking water, make raw material be sufficiently mixed, dough-making powder 3-5 time, until integrating into homogeneous dough；The operating power of described constant temperature oscillator is 1200w, and rotating speed is 100r/min, and temperature is 30 DEG C, and vibrate 5-10min；
(2) take out dough, dough is covered preservative film, puts treacle face 20min at room temperature, then dough-making powder 1-2 time, homogeneous to reach dough, softness；The operating power of described dough mixing machine is 1500w, and the dough-making powder time is 4-10min/ time；
(3) again with oodle maker rolled dough repeatedly, until the wrinkle-free bar of dough, without caking, smooth in flakes, make thickness be 1.5 mm, width be the noodles of 2-2.5 mm, obtain containing procyanidin blood sugar lowering noodles.
In described technical scheme, grape pip procyanidin be purity be 99% effective procyanidin, flour is common Semen Tritici aestivi flour, and salt is edible iodized salt, and salad oil is one-level Oleum Arachidis hypogaeae semen.
The remarkable advantage of the present invention:
(1) present invention raw materials used grape pip procyanidin cost is relatively low, add in wheaten food, prepare can effectively control level of postprandial blood sugar containing procyanidin noodles, it is achieved the release that energy is slow, regular and lasting, has effect that suppression blood glucose increases.And preparation cost is low, simple to operate.
(2) present invention only adds natural grape pip procyanidin, without adding any essence, preservative, and the chemical substance such as additive, without any side effects, the noodles produced both had retained traditional local flavor, mouthfeel, contains again procyanidin active substance, and the most edible can help to improves immunity, reduce blood glucose, more notable to diabetics action effect.
Detailed description of the invention
1. embodiment:
Embodiment 1.
8g grape pip procyanidin, constant temperature oscillator (power 1200w, rotating speed 100r/min, temperature 30 DEG C) vibration 5min is dissolved with 5mL edible ethanol.Procyanidin solution is mixed with 750g flour, 5g Oleum Arachidis hypogaeae semen, 50g egg, adds drinking water and the 3g edible iodized salt of about 20g, use dough mixing machine (power 1500w, dough-making powder time 4min/ time) to operate 3 times.Taking-up dough, covers preservative film by dough, treacle face 20min under room temperature, then dough-making powder operates 2 times.After being repeatedly rolled into dough sheet with oodle maker, make thick, wide for the 2-2.5 mm noodles of 1.5 mm.
Embodiment 2.
The grape pip procyanidin of 16g, constant temperature oscillator (power 1200w, rotating speed 100r/min, temperature 30 DEG C) vibration 5min is dissolved with 10mL edible ethanol.Procyanidin solution is mixed with 1000g flour, 7g Oleum Arachidis hypogaeae semen, 75g egg, adds drinking water and the 4g edible iodized salt of about 25g, use dough mixing machine (power 1500w, dough-making powder time 6min/ time) to operate 3 times.Taking-up dough, covers preservative film by dough, treacle face 20min under room temperature, then dough-making powder operates 1 time.After being repeatedly rolled into dough sheet with oodle maker, the noodles that 1.5 mm are thick, wide for 2-2.5 mm are made in gearshift.
Embodiment 3.
24g grape pip procyanidin, constant temperature oscillator (power 1200w, rotating speed 100r/min, temperature 30 DEG C) vibration 5min is dissolved with 20mL edible ethanol.Procyanidin solution is mixed with 1250g flour, 10g Oleum Arachidis hypogaeae semen, 100g egg, adds drinking water and the 4g edible iodized salt of about 30g, use dough mixing machine (power 1500w, dough-making powder time 10min/ time) to operate 4 times.Taking-up dough, covers preservative film by dough, treacle 20min under room temperature, then dough-making powder operates 2 times.After being repeatedly rolled into dough sheet with oodle maker, the noodles that 1.5 mm are thick, wide for 2-2.5 mm are made in gearshift.
Embodiment 4.
16g grape pip procyanidin, constant temperature oscillator (power 1200w, rotating speed 100r/min, temperature 30 DEG C) vibration 10min is dissolved with 10mL edible ethanol.Procyanidin solution is mixed with 1000g flour, 10g Oleum Arachidis hypogaeae semen, 50g egg, adds drinking water and the 4g edible iodized salt of about 25g, use dough mixing machine (power 1500w, dough-making powder time 8min/ time) to operate 5 times.Taking-up dough, covers preservative film by dough, treacle 20min under room temperature, then dough-making powder operates 1 time.After being repeatedly rolled into dough sheet with oodle maker, the noodles that 1.5 mm are thick, wide for 2-2.5 mm are made in gearshift.
Embodiment 5.
8g grape pip procyanidin, constant temperature oscillator (power 1200w, rotating speed 100r/min, temperature 30 DEG C) vibration 10min is dissolved with 5mL edible ethanol.Procyanidin solution is mixed with 750g flour, 15g Oleum Arachidis hypogaeae semen, 75g egg, adds drinking water and the 3g edible iodized salt of about 20g, use dough mixing machine (power 1500w, dough-making powder time 4-10min/ time) to operate 3 times.Taking-up dough, covers preservative film by dough, treacle 20min under room temperature, then dough-making powder operates 2 times.After being repeatedly rolled into dough sheet with oodle maker, the noodles that 1.5 mm are thick, wide for 2-2.5 mm are made in gearshift.
Embodiment 6.
16g grape pip procyanidin, constant temperature oscillator (power 1200w, rotating speed 100r/min, temperature 30 DEG C) vibration 10min is dissolved with 10mL edible ethanol.Procyanidin solution is mixed with 1000g flour, 12g Oleum Arachidis hypogaeae semen, 100g egg, adds drinking water and the 4g edible iodized salt of about 25g, use dough mixing machine (power 1500w, dough-making powder time 7min/ time) to operate 3 times.Taking-up dough, covers preservative film by dough, treacle 20min under room temperature, then dough-making powder operates 2 times.After being repeatedly rolled into dough sheet with oodle maker, the noodles that 1.5 mm are thick, wide for 2-2.5 mm are made in gearshift.
2. evaluation blood sugar decreasing effect:
(1) 0.5-1.5g noodles are placed in centrifuge tube, add the PBS of 0.5L-1.5L, heat after 5-15 min in boiling water bath, be cooled to room temperature, utilize homogenizer by well-done noodles homogenizing 7-20s, to simulate human body mastication processes；
(2) after homogenizing, regulating pH to 1.5 with HCl solution, add 165-250 mg pepsin, water-bath vibration 30-60min at 37 DEG C, water-bath concussion frequency is 100 times/min.
(3) after being digested by step (2), with the K of 0.1 mg/mL2CO3By pH regulator to 6.9, add the pancreatin solution (0.02 mg/mL) of 7 mL, be then fully transferred in bag filter, be placed in the 50 ml centrifuge tubes containing 25 ml PBS, starting the digestion process of 3 h in the water-bath of 37 DEG C, water-bath concussion frequency is 100 times/min；
(4), after being digested by step (3), DNS method is utilized to measure content of reducing sugar in Digestive system.
By embodiment 1 ~ 6, making the noodles that the amount containing procyanidin is different, it can play certain inhibition.Content difference inhibition is different, the burst size of the reducing sugar in Digestive system after measured, draws and can obtain good mouthfeel and the good hypoglycemia patient noodles of inhibition when noodles add the grape pip procyanidin of 3%.Embodiment 1,2,3 is with the reduction of the amount of procyanidin, and inhibition gradually weakens.Because of procyanidin content height in example 5, its mouthfeel effect is not so good as example 4, and example 6 reduces the content of procyanidin on the basis of example 5, and mouthfeel obtains certain raising, but is not so good as effect and the mouthfeel that procyanidin content is 3%.
Hypoglycemic effect of noodles containing procyanidin provided by the present invention wants notable in commercially available acarbose solution, and its preparation process is simple to operate, and low cost.Gained noodles have good organoleptic quality, have both retained traditional local flavor, mouthfeel, and have contained again procyanidin active substance, and the most edible can help to improves immunity, reduce blood glucose, more notable to diabetics action effect.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent and modification, all should belong to the covering scope of the present invention.
Claims (5)
1. the blood sugar lowering noodles containing procyanidin, it is characterised in that: the content of described noodles procyanidins is 1wt%-3wt%；Described procyanidin is grape pip procyanidin.
2. the preparation method of the blood sugar lowering noodles containing procyanidin as claimed in claim 1, it is characterised in that: comprise the following steps:
(1) in constant temperature oscillator, grape pip procyanidin is dissolved in 5 ~ 20mL edible ethanol；Adding flour, Oleum Arachidis hypogaeae semen, Sal, egg mixing, then add drinking water, make raw material be sufficiently mixed, dough mixing machine dough-making powder 3-5 time, until integrating into homogeneous dough；
(2) take out dough, dough is covered preservative film, puts treacle face 20min at room temperature, then dough-making powder 1-2 time, homogeneous to reach dough, softness；
(3) again with oodle maker rolled dough repeatedly, until the wrinkle-free bar of dough, without caking, smooth in flakes, making thickness is 1.5
Mm, width are the noodles of 2-2.5 mm, obtain containing procyanidin blood sugar lowering noodles.
3. the preparation method of the blood sugar lowering noodles containing procyanidin as claimed in claim 2, it is characterised in that: in step (1), the operating power of constant temperature oscillator is 1200w, and rotating speed is 100r/min, and temperature is 30 DEG C, and vibrate 5-10min.
4. the preparation method of the blood sugar lowering noodles containing procyanidin as claimed in claim 2, it is characterised in that: step (1) includes that following parts by weight of raw materials is: flour 750-1250 part, Oleum Arachidis hypogaeae semen 5-15 part, egg 50-100 part, grape pip procyanidin 8-40 part.
5. the preparation method of the blood sugar lowering noodles containing procyanidin as claimed in claim 2, it is characterised in that: the operating power of step (1) neutral plane machine is 1500w, and the dough-making powder time is 4-10min/ time.
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