CN108094858A - 适合糖尿病患者食用的营养主食 - Google Patents
适合糖尿病患者食用的营养主食 Download PDFInfo
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- CN108094858A CN108094858A CN201711378612.4A CN201711378612A CN108094858A CN 108094858 A CN108094858 A CN 108094858A CN 201711378612 A CN201711378612 A CN 201711378612A CN 108094858 A CN108094858 A CN 108094858A
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Abstract
本发明提供了一种适合糖尿病患者食用的营养主食。该营养主食包括禾本科谷物粉、薯芋类精粉、蓼科植物种子粉及葫芦科蔬菜粉。该营养主食创新性地将薯芋类精粉、蓼科植物种子粉及葫芦科蔬菜粉这三类营养物质协同添加至禾本科谷物粉中,对于抑制血糖升高有着极佳的表现,效果远优于单独添加的方式。与此同时,禾本科谷物粉、薯芋类精粉、蓼科植物种子粉及葫芦科蔬菜粉还能够提供丰富的纤维素、维生素、微量元素等营养物质,食用后能够在抑制血糖快速上升的同时向机体补充更全面的营养物质,且能够替代传统性主食,发挥更大的功效。上述营养主食完全符合《中国糖尿病医学营养治疗指南》的原则,对于糖尿病患者的日常营养摄取和血糖控制意义重大。
Description
技术领域
本发明涉及药用食品技术领域,具体而言,涉及一种适合糖尿病患者食用的营养主食。
背景技术
糖尿病是一种常见的慢性内分泌代谢障碍性疾病,与肿瘤、心血管疾病构成当今世界威 胁人类健康的三大疾病。我国糖尿病的患病率虽然与国外发达国家比较并不高,但由于人口 众多,患病的绝对人数却居于世界各国之首。尤其是随着生活水平的提高,人们的饮食习惯 发生了改变,加之运动量也大幅减少,使得糖尿病人数逐年递增。然而,目前糖尿病的治疗 尚无理想根治方法。
我国于2016年颁布的某纲要文件指出:食品和医药工业应当中高速发展和向中高端迈进。 体现在糖尿病患者群体的需求上,除了寄希望于相关医疗技术水平的尽快提高以外,以营养 治疗为理念,开发针对糖尿病患者的功能性食物同样具有广泛的现实需求和深远的意义。
除此以外,国人很早就开始注重养生保健,注重以食疗、药膳等来预防和调理慢性病以 及急性病理状态后的康复过程,维持和促进机体的健康与康复。我国的中医养生理论已提出 5000多年,《黄帝内经》提出“药食同源”和“治未病”理念也有2000多年的历史,现代临 床营养学在全球范围内的不断发展,这些都为当代功能性食品、特殊医学用途配方食品、保 健食品和药品(特别是中药类)的研究提供了宝贵的理论基础。
然而,虽然目前市场上已经有种类繁多的糖尿病患者营养食品,但其在抑制血糖升高方 面的效果仍然欠佳,且大多数都是以辅助性食物的形式被摄取,无法发挥更高的功效。
发明内容
本发明的主要目的在于提供一种适合糖尿病患者食用的营养主食,以解决现有技术中的 糖尿病患者食品在抑制血糖升高方面表现不足的问题。
为了实现上述目的,根据本发明的一个方面,提供了一种适合糖尿病患者食用的营养主 食,其中该营养主食包括禾本科谷物粉、薯芋类精粉、蓼科植物种子粉及葫芦科蔬菜粉。
进一步地,按重量份计,营养主食包括20~92份的禾本科谷物粉、5~40份的薯芋类精粉、 2~20份的蓼科植物种子粉及1~15份的葫芦科蔬菜粉。
进一步地,按重量份计,营养主食包括35~40份的禾本科谷物粉、20~25份的薯芋类精粉、 8~12份的蓼科植物种子粉及5~8份的葫芦科蔬菜粉。
进一步地,禾本科谷物粉为薏米粉和/或燕麦粉,优选地,禾本科谷物粉包括薏米粉和燕 麦粉,且薏米粉和燕麦粉的重量比为2~3:1。
进一步地,薯芋类精粉为紫薯粉、魔芋粉及山药粉中的一种或多种;优选地,薯芋类精 粉包括紫薯粉和魔芋粉,且紫薯粉和魔芋粉的重量比为0.5~2.5:1。
进一步地,蓼科植物种子粉为苦荞粉和/或荞麦粉,葫芦科蔬菜粉为苦瓜粉和/或西葫芦粉。
进一步地,营养主食还包括藜科谷物粉;优选地,藜科谷物粉为藜麦粉;优选地,按重 量份计,营养主食还包括5~20份的藜麦粉。
进一步地,营养主食还包括食源性蛋白粉和功能性油脂;优选地,按重量份计,营养主 食还包括10~30份的食源性蛋白粉和0.5~10份的功能性油脂;优选地,食源性蛋白粉为大豆 分离蛋白粉,功能性油脂为卵磷脂。
进一步地,营养主食还包括膳食纤维和抗氧化营养素;优选地,按重量份计,营养主食 还包括1~10份的膳食纤维和0.01~0.05份的抗氧化营养素。
进一步地,膳食纤维为菊粉、低聚木糖、低聚果糖及异麦芽低聚糖中的一种或多种,抗 氧化营养素为β胡萝卜素、维生素C、维生素E、大豆异黄酮、银杏黄酮及花青素中的一种或 多种。
本发明提供了一种适合糖尿病患者食用的营养主食,其中该营养主食包括禾本科谷物粉、 薯芋类精粉、蓼科植物种子粉及葫芦科蔬菜粉。该营养主食创新性地将薯芋类精粉、蓼科植 物种子粉及葫芦科蔬菜粉这三类营养物质协同添加至禾本科谷物粉中,对于抑制血糖升高有 着极佳的表现,效果远优于单独添加的方式。与此同时,禾本科谷物粉、薯芋类精粉、蓼科 植物种子粉及葫芦科蔬菜粉还能够提供丰富的纤维素、维生素、微量元素等营养物质,食用 后能够在抑制血糖快速上升的同时向机体补充更全面的营养物质,且能够替代传统性主食, 发挥更大的功效。本发明以服务百姓健康为己任,经精心研发提出了上述适合糖尿病患者食 用的营养主食,具有广泛而深远的意义。
具体实施方式
需要说明的是,在不冲突的情况下,本申请中的实施例及实施例中的特征可以相互组合。 下面将结合实施例来详细说明本发明。
以下结合具体实施例对本申请作进一步详细描述,这些实施例不能理解为限制本申请所 要求保护的范围。
正如背景技术部分所描述的,现有技术中的糖尿病患者食品在抑制血糖升高方面表现不 足。
为了解决上述问题,本发明的发明人通过长期试验和精心研发,提出了一种适合糖尿病 患者食用的营养主食,其中该营养主食包括禾本科谷物粉、薯芋类精粉、蓼科植物种子粉及 葫芦科蔬菜粉。
该营养主食创新性地将薯芋类精粉、蓼科植物种子粉及葫芦科蔬菜粉这三类营养物质协 同添加至禾本科谷物粉中,对于抑制血糖升高有着极佳的表现,效果远优于单独添加的方式。 与此同时,禾本科谷物粉、薯芋类精粉、蓼科植物种子粉及葫芦科蔬菜粉还能够提供丰富的 纤维素、维生素、微量元素等营养物质,食用后能够在抑制血糖快速上升的同时向机体补充 更全面的营养物质,且能够替代传统性主食,发挥更大的功效。
需要说明的是,本发明提供的上述适合糖尿病患者食用的营养主食,其不限于粉状外观, 还可以通过挤压塑形等方式呈现各种3D造型,比如:类大米型等。在食用过程中可以熟化后 冲泡,也可以替代传统主食的食用形式。
本领域技术人员可以对于上述营养食物中各成分的用量比例可以进行适当调整。在一种 优选的实施方式中,按重量份计,该营养主食包括20~92份的禾本科谷物粉、5~40份的薯芋 类精粉、2~20份的蓼科植物种子粉及1~15份的葫芦科蔬菜粉。将各成分的用量关系控制在上 述范围内,能够更充分地发挥薯芋类精粉、蓼科植物种子粉及葫芦科蔬菜粉在抑制血糖方面 的协同作用,同时各营养元素含量更加平衡。更优选地,按重量份计,营养主食包括35~40 份的禾本科谷物粉、20~25份的薯芋类精粉、8~12份的蓼科植物种子粉及5~8份的葫芦科蔬 菜粉。
禾本科谷物粉中含有碳水化合物、蛋白质、无机盐及少量的脂肪和B族维生素,应用于 本发明可以供应人体必要的能量、蛋白质和少量的矿物质、维生素等营养成分。在一种优选 的实施方式中,禾本科谷物粉为薏米粉和/或燕麦粉。相较于其他禾本科谷物粉,薏米粉中含 有更丰富的蛋白质、维生素B1、B2、钙、磷、铁、水溶性纤维以及油脂,燕麦粉中则富含可 溶性纤维,且带有全谷物类的少量脂肪。选用薏米粉和/或燕麦粉作为禾本科谷物粉应用于上 述营养主食,对于平缓饭后血糖上升具有辅助作用,尤其是将二者与其他三类成分配合使用, 能够更显著地改善血糖上升的抑制功效。更优选地,禾本科谷物粉包括薏米粉和燕麦粉,且 薏米粉和燕麦粉的重量比为2~3:1。
在一种优选的实施方式中,薯芋类精粉为紫薯粉、魔芋粉及山药粉中的一种或多种。相 比于其他薯芋类精粉,紫薯粉、魔芋粉及山药粉更利于平缓饭后血糖升高。更优选地,薯芋 类精粉包括紫薯粉和魔芋粉,且紫薯粉和魔芋粉的重量比为0.5~2.5:1。紫薯粉和魔芋粉味甘, 有利于提高上述营养主食的口感。与此同时,将紫薯粉和魔芋粉和重量比控制在上述范围, 有利于进一步平衡各类营养元素的供应量。
优选地,蓼科植物种子粉为苦荞粉和/或荞麦粉。除了含有丰富的蛋白质、脂肪、淀粉、 维生素及少量维生素和微量元素外,苦荞粉和荞麦粉中的生物类黄酮更有利于降低血糖及血 清胆固醇含量,并且可以清除沉积在血管壁上的脂质,软化血管,调节血管渗透性。因此, 选用苦荞粉不仅更有利于平缓饭后血糖升高,且对于糖尿病患者的血管硬化也能够控制和改 善。
优选地,葫芦科蔬菜粉为苦瓜粉和/或西葫芦粉。苦瓜粉中含有相当含量的“植物胰岛素” 苦瓜苷,能够更安全、平稳地降低血糖,重要的是还能改善胰岛腺功能,修复B细胞,对糖 尿病并发症具有明显的改善作用。同时,苦瓜粉还具有调节血脂、降低血压的作用,还能增 强胰岛素细胞活性,加速血糖氧化。西葫芦粉也能够促进人体胰岛素的分泌,有效防治糖尿 病、预防肾病变,有助于增强肝肾细胞的再生能力。
为了进一步提高上述营养主食的营养全面性,在一种优选的实施方式中,营养主食还包 括藜科谷物粉;优选地,藜科谷物粉为藜麦粉;优选地,按重量份计,所述营养主食还包括 5~20份的所述藜麦粉。
在一种优选的实施方式中,营养主食还包括食源性蛋白粉和功能性油脂。添加食源性蛋 白粉和功能性油脂,能够进一步提高上述营养主食的营养全面性。优选地,按重量份计,营 养主食还包括10~30份的食源性蛋白粉和0.5~10份的功能性油脂。具体地,食源性蛋白粉可 以为大豆分离蛋白粉,功能性油脂可以为卵磷脂。
为了进一步提高上述营养主食的营养全面性,在一种优选的实施方式中,营养主食还包 括膳食纤维和抗氧化营养素;优选地,按重量份计,营养主食还包括1~10份的膳食纤维和 0.01~0.05份的抗氧化营养素。具体地,膳食纤维包括但不限于菊粉、低聚木糖、低聚果糖及 异麦芽低聚糖中的一种或多种,抗氧化营养素包括但不限于β胡萝卜素、维生素C、维生素E、 大豆异黄酮、银杏黄酮及花青素中的一种或多种。
优选地,按重量份计,本发明提供的适合糖尿病患者食用的营养主食包括:28.98份的薏 米粉、10份的燕麦粉、8份的紫薯粉、15份的魔芋粉、10份的苦荞粉、5份的菊粉、15份的 大豆分离蛋白粉、7份的苦瓜粉、0.02份的β胡萝卜素及1份的卵磷脂。
优选地,按重量份计,本发明提供的适合糖尿病患者食用的营养主食包括:28.98份的薏 米粉、10份的燕麦粉、8份的紫薯粉、15份的魔芋粉、8份的苦荞粉、2份的荞麦粉、2份的 菊粉、3份的低聚木糖、10份的藜麦粉、15份的大豆分离蛋白粉、6份的苦瓜粉、1份的西葫芦粉,0.02份的β胡萝卜素及1份的卵磷脂。
上述营养主食的具体制备过程简单,只需将各成分混合即可,具体的禾本科谷物粉、薯 芋类精粉、蓼科植物种子粉、葫芦科蔬菜粉只需分别将对应的原料冻干、研磨即可。食源性 蛋白粉、功能性油脂、膳食纤维和抗氧化营养素均可以购买。可以是粉状外观,还可以通过 挤压塑形等方式呈现各种3D造型,比如:类大米型等。在食用过程中可以熟化后冲泡食用, 也可以替代传统主食的食用形式。
以下通过实施例进一步说明本发明的有益效果:
实施例1至12
各实施例中提供了成分不同、配比不同的糖尿病患者营养主食,具体成分和组分见表1 和2:
表1
表2
对比例1
该对比例中提供了一种营养主食,按重量份计,该营养主食包括28.98份的薏米粉、10 份的燕麦粉、8份的紫薯粉、15份的魔芋粉、2份的菊粉、3份的低聚木糖、15份的大豆分离 蛋白粉、6份的苦瓜粉、1份的西葫芦粉,0.02份的β胡萝卜素及1份的卵磷脂。
对比例2
该对比例中提供了一种营养主食,按重量份计,该营养主食包括28.98份的薏米粉、10 份的燕麦粉、8份的苦荞粉、2份的荞麦粉、2份的菊粉、3份的低聚木糖、15份的大豆分离 蛋白粉、6份的苦瓜粉、1份的西葫芦粉,0.02份的β胡萝卜素及1份的卵磷脂。
对比例3
该对比例中提供了一种营养主食,按重量份计,该营养主食包括28.98份的薏米粉、10 份的燕麦粉、8份的紫薯粉、15份的魔芋粉、8份的苦荞粉、2份的荞麦粉、2份的菊粉、3份的低聚木糖、15份的大豆分离蛋白粉、0.02份的β胡萝卜素及1份的卵磷脂。
结果表征:
采用体外检测的方法检测上述实施例1至12、对比例1至3中营养主食的血糖生成指数, 以白面包作为对比,表征各营养主食抑制血糖升高的能力,具体检测方法如下:
步骤1:检测各营养主食的碳水化合物含量(单位:g/100),将含有1g碳水化合物所对 应的营养主食的重量记为n,需说明,各实施例和对比例中的n不同,本领域技术人员都应理 解,在此不再赘述。然后分别将含有1g碳水化合物所对应的各营养主食置于锥形瓶中;
步骤2:模拟口腔消化:向上述锥形瓶中加3mL pH=6.9的磷酸缓冲液,再加1mL2.5g/L 预先加热到35~37℃的胰酶溶液;用玻璃棒敲打样品15次,用6ml磷酸缓冲液(pH=6.9)将 玻璃棒冲洗干净;模拟胃消化:继续向上述锥形瓶中加6ml含0.024g NaCl、0.05g胃蛋白酶和 0.05g瓜尔豆胶的浓度为0.1mol/L的磷酸缓冲液,用2mol/L的HCl溶液调pH至1.5±0.05; 加3~5颗玻璃球,然后在恒温震荡水浴锅中37℃,50r/min回旋震荡30min;模拟小肠消化: 继续向上述锥形瓶中加10ml磷酸缓冲液到恒温震荡30min后的溶液中,用体积分数20%NaOH 溶液调pH至6.9±0.05;调节pH完毕后,将锥形瓶继续放入到37℃,50r/min回旋震荡的恒 温震荡水浴锅中;加125μL MgCl2-CaCl2溶液(1L蒸馏水里加入5.71g MgCl2和33.29g CaCl2, 125μL的40g/L胰酶溶液,200μL淀粉转葡萄糖苷酶,迅速补充蒸馏水至50ml;
步骤3:蒸馏水补充完毕立即开始计时,并在0min、30min、60min、120min时间点取1mL 样品于离心管中,并立即沸水浴灭酶5min;灭酶后自然冷却,并在8000rpm,4℃条件下离心 15min;取250μL上清液放入预先加有1mL体积分数95%乙醇溶液的离心管中,在8000rpm, 4℃条件下离心;(离心目的:去除杂蛋白,防止过滤不彻底对HPLC柱子的影响)取含乙醇 的上清液300μl于小试管中,并加入900μl的蒸馏水;此处与水的比例可以适量更改;
步骤4:用进样用注射器吸取完上述溶液,过0.45μm尼龙虑膜进入上样瓶中;检测采用 Hypersil-NH2柱,示差检测器,测定条件设为:流动相为乙腈:水=70:30(v/v),流速:1.0mL/min, 柱温:40℃;条件设定好之后,先将配制好的2mg/ml、4mg/ml、6mg/ml、8mg/ml、10mg/ml 葡萄糖标准溶液进样检测,葡萄糖标准液的出峰时间及峰面积,作标准曲线;之后对取样样 品进行检测,根据样品的峰面积代入得到的标准曲线,得到葡萄糖的浓度(观察各样品经消 化不同时间长度后溶液的葡萄糖的浓度变化,变化快则表示血糖升高速度快,变化慢则表示 血糖升高速度慢,结果见表3)。
表3
从以上的描述中,可以看出,本发明上述的实施例实现了如下技术效果:
本发明提供的营养主食创新性地将薯芋类精粉、蓼科植物种子粉及葫芦科蔬菜粉这三类 营养物质协同添加至禾本科谷物粉中,对于抑制血糖升高有着极佳的表现,效果远优于单独 添加的方式。与此同时,禾本科谷物粉、薯芋类精粉、蓼科植物种子粉及葫芦科蔬菜粉还能 够提供丰富的纤维素、维生素、微量元素等营养物质,食用后能够在抑制血糖快速上升的同 时向机体补充更全面的营养物质,且能够替代传统性主食,发挥更大的功效。本发明以服务 百姓健康为己任,经精心研发提出了上述适合糖尿病患者食用的营养主食,具有广泛而深远 的意义。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,对于本领域的技术人员 来说,本发明可以有各种更改和变化。凡在本发明的精神和原则之内,所作的任何修改、等 同替换、改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种适合糖尿病患者食用的营养主食,其特征在于,所述营养主食包括禾本科谷物粉、薯芋类精粉、蓼科植物种子粉及葫芦科蔬菜粉。
2.根据权利要求1所述的营养主食,其特征在于,按重量份计,所述营养主食包括20~92份的所述禾本科谷物粉、5~40份的所述薯芋类精粉、2~20份的所述蓼科植物种子粉及1~15份的所述葫芦科蔬菜粉。
3.根据权利要求2所述的营养主食,其特征在于,按重量份计,所述营养主食包括35~40份的所述禾本科谷物粉、20~25份的所述薯芋类精粉、8~12份的所述蓼科植物种子粉及5~8份的所述葫芦科蔬菜粉。
4.根据权利要求1至3中任一项所述的营养主食,其特征在于,所述禾本科谷物粉为薏米粉和/或燕麦粉,优选地,所述禾本科谷物粉包括所述薏米粉和所述燕麦粉,且所述薏米粉和所述燕麦粉的重量比为2~3:1。
5.根据权利要求1至3中任一项所述的营养主食,其特征在于,所述薯芋类精粉为紫薯粉、魔芋粉及山药粉中的一种或多种;优选地,所述薯芋类精粉包括所述紫薯粉和所述魔芋粉,且所述紫薯粉和所述魔芋粉的重量比为0.5~2.5:1。
6.根据权利要求1至3中任一项所述的营养主食,其特征在于,所述蓼科植物种子粉为苦荞粉和/或荞麦粉,所述葫芦科蔬菜粉为苦瓜粉和/或西葫芦粉。
7.根据权利要求2至6中任一项所述的营养主食,其特征在于,所述营养主食还包括藜科谷物粉;优选地,所述藜科谷物粉为藜麦粉;优选地,按重量份计,所述营养主食还包括5~20份的所述藜麦粉。
8.根据权利要求7所述的营养主食,其特征在于,所述营养主食还包括食源性蛋白粉和功能性油脂;优选地,按重量份计,所述营养主食还包括10~30份的所述食源性蛋白粉和0.5~10份的所述功能性油脂;优选地,所述食源性蛋白粉为大豆分离蛋白粉,所述功能性油脂为卵磷脂。
9.根据权利要求8所述的营养主食,其特征在于,所述营养主食还包括膳食纤维和抗氧化营养素;优选地,按重量份计,所述营养主食还包括1~10份的所述膳食纤维和0.01~0.05份的所述抗氧化营养素。
10.根据权利要求9所述的营养主食,其特征在于,所述膳食纤维为菊粉、低聚木糖、低聚果糖及异麦芽低聚糖中的一种或多种,所述抗氧化营养素为β胡萝卜素、维生素C、维生素E、大豆异黄酮、银杏黄酮及花青素中的一种或多种。
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