CN108576895B - Slow-release nutritional staple food and preparation method thereof - Google Patents

Slow-release nutritional staple food and preparation method thereof Download PDF

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Publication number
CN108576895B
CN108576895B CN201810184502.2A CN201810184502A CN108576895B CN 108576895 B CN108576895 B CN 108576895B CN 201810184502 A CN201810184502 A CN 201810184502A CN 108576895 B CN108576895 B CN 108576895B
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powder
staple food
functional
hydrophilic colloid
core layer
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CN108576895A (en
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徐红涛
谷欣
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BEAURICA INFORMATION TECHNOLOGY (BEIJING) Co.,Ltd.
TESOO BIO-TECH (TIANJIN) Co.,Ltd.
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Beaurica Information Technology Beijing Co ltd
Tesoo Bio Tech Tianjin Co ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17Amino acids, peptides or proteins
    • A23L33/185Vegetable proteins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21Addition of substantially indigestible substances, e.g. dietary fibres
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/143Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides a slow-release nutritional staple food and a preparation method thereof. The slow-release nutritional staple food comprises a core layer and a shell layer coated outside the core layer, wherein the core layer comprises a first hydrophilic colloid and staple food ingredients loaded in the first hydrophilic colloid, the shell layer comprises a second hydrophilic colloid and functional nutrients loaded in the second hydrophilic colloid, and the functional nutrients comprise food-borne protein powder and functional grease. Different from the principle that the traditional food exerts chemical action by depending on functional components to control the rise of blood sugar after meals, the invention creatively makes the nutritional staple food into a core-shell structure, loads the staple food components which are easy to cause the rapid rise of blood sugar into the first hydrophilic colloid to be used as a core layer, and loads the functional nutrients which are difficult to cause the rapid rise of blood sugar into the second hydrophilic colloid to be used as a core layer. The functional nutrient and the staple food ingredients are graded and slowly released, the digestion time of the functional nutrient and the staple food ingredients is prolonged, the rapid rise of the blood sugar after meals can be effectively controlled, and the energy can be continuously supplied to the organism.

Description

Slow-release nutritional staple food and preparation method thereof
Technical Field
The invention relates to the field of foods, in particular to a slow-release nutritional staple food and a preparation method thereof.
Background
A certain outline document issued in 2016 of China indicates that: the food and pharmaceutical industries should develop at a high rate and advance to the middle and high end. For example, people's demand for food is not limited to the fruit belly, and increasingly high demands are demanded in the aspects of nutrition comprehensiveness, postprandial blood sugar control, continuous energy supply and the like.
However, although there are a wide variety of nutritional staple foods on the market, the overall effect of the nutritional staple foods still needs to be improved.
Disclosure of Invention
The invention mainly aims to provide a slow-release nutritional staple food and a preparation method thereof, and aims to solve the problem that the comprehensive effect of the nutritional staple food in the prior art is insufficient.
In order to achieve the above objects, according to one aspect of the present invention, there is provided a sustained-release nutritional staple food comprising a core layer and a shell layer coated outside the core layer, wherein the core layer comprises a first hydrophilic colloid and a staple food ingredient loaded in the first hydrophilic colloid, the shell layer comprises a second hydrophilic colloid and a functional nutrient loaded in the second hydrophilic colloid, and the functional nutrient comprises a food-derived protein powder and a functional oil.
Further, the weight ratio of the first hydrophilic colloid to the staple food ingredients is 0.5-1: 1, the weight ratio of the second hydrophilic colloid to the functional nutrients is 1-2: 1, and the weight ratio of the core layer to the shell layer is 0.2-0.5: 1.
Further, the first and second hydrocolloids are gelatin and/or agar, respectively.
Further, the staple food ingredients include cereal flour and/or potato flour; preferably, the cereal powder is one or more of Coicis semen powder, herba Avenae Fatuae powder, rice powder, semen Setariae powder, semen Panici Miliacei powder, semen Maydis powder, Tribuli semen Tritici Aestivi powder, semen Fagopyri Esculenti powder, fructus Hordei vulgaris powder, semen Avenae Nudae powder, jowar powder and wheat flour, and the potato powder is rhizoma Amorphophalli powder and/or purple potato powder.
Further, the food-derived protein powder is soybean protein isolate powder, the functional grease is lecithin, and preferably, the weight ratio of the food-derived protein powder to the functional grease is 1-6: 1.
Further, the functional nutrient further comprises powder of a vegetable of the Cucurbitaceae family; preferably, the weight ratio of the food-derived protein powder to the cucurbitaceae vegetable powder is 2-10: 1; more preferably, the powder of the vegetable of the Cucurbitaceae family is powder of Momordica charantia and/or Cucurbita pepo.
Further, the functional nutrients also include dietary fibers and antioxidant nutrients; preferably, the dietary fiber is one or more of xylo-oligosaccharide, fructo-oligosaccharide, isomaltooligosaccharide, cellulose, hemicellulose, pectin, seaweed gel, lignin and inulin, and the antioxidant nutrient is one or more of beta carotene, vitamin C, vitamin E, soybean isoflavone, ginkgetin and anthocyanin.
Further, the functional nutrients further comprise edible sweeteners; more preferably, the edible sweetener is xylitol and/or acesulfame k.
According to another aspect of the present invention, there is also provided a method for preparing the above-mentioned slow-release nutritional staple food, comprising the steps of: curing the staple food ingredients to obtain a cured material; mixing a first hydrophilic colloid and water to prepare a first liquid sol; dispersing the cured material in the first liquid sol to obtain a first dispersed material; pouring and molding the first dispersing material or performing 3D printing, and drying to obtain a core layer material; mixing a second hydrophilic colloid and water to prepare a second liquid sol; dispersing the functional nutrient and the nuclear layer material in a second liquid sol to form a second dispersed material; and molding the second dispersing material by casting or carrying out 3D printing, and drying to obtain the slow-release nutritional staple food.
Further, the step of dispersing the functional nutrient and the core layer material in the second liquid sol for less than 30 seconds.
The invention provides a slow-release nutritional staple food which comprises a core layer and a shell layer coated outside the core layer, wherein the core layer comprises a first hydrophilic colloid and staple food ingredients loaded in the first hydrophilic colloid, the shell layer comprises a second hydrophilic colloid and functional nutrients loaded in the second hydrophilic colloid, and the functional nutrients comprise food-borne protein powder and functional grease. Different from the principle that the traditional food exerts chemical action by depending on functional components to control the rise of blood sugar after meals, the invention creatively makes the nutritional staple food into a core-shell structure, loads the staple food components of polysaccharides which easily cause the rapid rise of blood sugar in the first hydrophilic colloid as a core layer, and loads the functional nutrients which do not easily cause the rapid rise of blood sugar in the second hydrophilic colloid as a core layer.
Thus, during chewing, only a portion of the functional nutrients and trace amounts of the main food ingredients in the mouth are released during the process due to the presence of the functional nutrients in the exterior and the presence of the main food ingredients in the interior, and the elasticity of the first and second hydrocolloids. Most of the staple food ingredients and the residual functional nutrients which are not chewed out can enter the stomach and the intestinal tract of the human body in a loading mode along with swallowing action. During the digestive process in the stomach, the first hydrocolloid and the partially chewed second hydrocolloid continue to act as physical barriers to the staple food ingredients and residual functional nutrients, slowly releasing as the gums swell or degrade in vivo, and then being digested again in the stomach or intestinal tract. Thus, the invention realizes the graded slow release of the functional nutrient and the staple food ingredients and prolongs the digestion time of the functional nutrient and the staple food ingredients. Therefore, the rapid rise of the blood sugar after meals can be effectively controlled, the blood sugar can be smoothly raised, and the energy can be continuously supplied to the body. Meanwhile, the slow-release nutritional staple food simultaneously contains staple food ingredients, food-derived protein powder and functional grease, is relatively comprehensive in nutrition, can replace the traditional staple food, and provides more nutritional elements for human bodies. The invention provides the nutritional staple food by taking the health of common people as the masterwork and through elaborate research and development, and has wide and profound significance.
Detailed Description
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail with reference to examples.
The present application is described in further detail below with reference to specific examples, which should not be construed as limiting the scope of the invention as claimed.
As described in the background section, the combined effects of the prior art nutritional staple foods are lacking.
In order to solve the problems, the inventor of the invention provides a slow-release nutritional staple food through long-term tests and elaborate research and development, which comprises a core layer and a shell layer coated outside the core layer, wherein the core layer comprises a first hydrophilic colloid and staple food ingredients loaded in the first hydrophilic colloid, the shell layer comprises a second hydrophilic colloid and functional nutrients loaded in the second hydrophilic colloid, and the functional nutrients comprise food-derived protein powder and functional grease.
Different from the principle that the traditional food exerts chemical action by depending on functional components to control the rise of blood sugar after meals, the invention creatively makes the nutritional staple food into a core-shell structure, loads the staple food components of polysaccharides which easily cause the rapid rise of blood sugar in the first hydrophilic colloid as a core layer, and loads the functional nutrients which do not easily cause the rapid rise of blood sugar in the second hydrophilic colloid as a core layer.
Thus, during chewing, only a portion of the functional nutrients and trace amounts of the main food ingredients in the mouth are released during the process due to the presence of the functional nutrients in the exterior and the presence of the main food ingredients in the interior, and the elasticity of the first and second hydrocolloids. Most of the staple food ingredients and the residual functional nutrients which are not chewed out can enter the stomach and the intestinal tract of the human body in a loading mode along with swallowing action. During the digestive process in the stomach, the first hydrocolloid and the partially chewed second hydrocolloid continue to act as physical barriers to the staple food ingredients and residual functional nutrients, slowly releasing as the gums swell or degrade in vivo, and then being digested again in the stomach or intestinal tract. Thus, the invention realizes the graded slow release of the functional nutrient and the staple food ingredients and prolongs the digestion time of the functional nutrient and the staple food ingredients. Therefore, the rapid rise of the blood sugar after meals can be effectively controlled, the blood sugar can be smoothly raised, and the energy can be continuously provided for the body. Meanwhile, the slow-release nutritional staple food simultaneously contains staple food ingredients, food-derived protein powder and functional grease, is relatively comprehensive in nutrition, can replace the traditional staple food, and provides more nutritional elements for human bodies.
In a preferred embodiment, the weight ratio of the first hydrocolloid to the main food ingredient is 0.5 to 1:1, the weight ratio of the second hydrocolloid to the functional nutrient is 1 to 2:1, and the weight ratio of the core layer to the shell layer is 0.2 to 0.5: 1. By controlling the ratio of the amounts of the components within the above range, the intake amount and the sustained-release rate of the nutritional components can be further considered, so that the nutritional components can be sufficiently taken while the blood sugar is increased after a flat meal and energy is continuously supplied.
In a preferred embodiment, the first and second hydrocolloids are gelatin and/or agar, respectively. The gelatin and the agar are both used as hydrophilic colloids, have good elasticity and good biocompatibility, and do not cause digestive burden to organisms.
The staple food can be any staple food which is eaten by people in daily life. In a preferred embodiment, the staple food ingredients comprise cereal flour and/or potato flour. The cereal powder contains carbohydrate, protein, inorganic salt, a small amount of fat and B vitamins, and can supply necessary energy, protein, a small amount of mineral substances, vitamins and other nutritional ingredients for human bodies when being applied to the invention. The potato powder is rich in beta carotene, vitamin C and folic acid, and can provide more nutrients for human bodies. Preferably, the cereal flour includes, but is not limited to, one or more of coix seed flour, oat flour, rice flour, millet flour, corn flour, quinoa flour, buckwheat flour, barley flour, highland barley flour, sorghum flour, and wheat flour, and the potato flour includes, but is not limited to, konjac flour and/or purple potato flour.
In a preferred embodiment, the cereal flour comprises coix seed flour and oat flour. Compared with other cereal powders, the coix seed powder contains more abundant proteins, vitamins B1, B2, calcium, phosphorus, iron, water-soluble fiber and grease, and the oat powder is rich in soluble fiber and has a small amount of fat of whole grains. The coix seed powder and/or oat powder are/is applied to the staple food ingredients, and have an auxiliary effect on smoothing the rise of blood sugar after meals. More preferably, the weight ratio of the coix seed powder to the oat powder is 1-2: 1.
In a preferred embodiment, the food-derived protein powder is soy protein isolate and the functional oil is lecithin. Preferably, the weight ratio of the food-derived protein powder to the functional grease is 1-6: 1. The dosage relationship of the two is controlled in the range, which is beneficial to further balancing the content of each nutrient element.
In a preferred embodiment, the functional nutrients further comprise powder of a vegetable of the Cucurbitaceae family. The cucurbitaceous vegetable powder contains the blood sugar reducing component, and the cucurbitaceous vegetable powder is added into the slow-release nutritional staple food, so that the increase of blood sugar after meals can be slowed down by utilizing the physical slow-release effect of the hydrophilic colloid, and the chemical effect can be assisted, so that the blood sugar is further stabilized. Preferably, the weight ratio of the food-derived protein powder to the cucurbitaceae vegetable powder is 2-10: 1; more preferably, the powder of the vegetable of the Cucurbitaceae family is powder of Momordica charantia and/or Cucurbita pepo. The balsam pear powder contains a certain content of 'plant insulin' charantin, can lower blood sugar more safely and stably, and importantly can improve the function of islet glands and repair B cells, and has an obvious improvement effect on diabetic complications. Meanwhile, the balsam pear powder also has the effects of regulating blood fat and reducing blood pressure, and can also enhance the activity of insulin cells and accelerate the oxidation of blood sugar. The pumpkin powder can also promote the secretion of insulin of a human body, effectively prevent and treat diabetes mellitus, prevent nephropathy and contribute to enhancing the regeneration capacity of liver and kidney cells.
In order to further improve the nutritional integrity of the above-described slow-release nutritional staple food, in a preferred embodiment, the functional nutrients further comprise dietary fibers and antioxidant nutrients; preferably, the dietary fiber is one or more of xylo-oligosaccharide, fructo-oligosaccharide, isomaltooligosaccharide, cellulose, hemicellulose, pectin, seaweed gel, lignin and inulin, and the antioxidant nutrient is one or more of beta carotene, vitamin C, vitamin E, soybean isoflavone, ginkgetin and anthocyanin. Preferably, the weight ratio of the food-derived protein powder to the dietary fiber is 3-10: 1, and the weight ratio of the food-derived protein powder to the antioxidant nutrient is 200-300: 1.
In order to improve the mouthfeel of the nutritional staple food, in a preferred embodiment, the functional nutrient further comprises an edible sweetener; more preferably, the edible sweetener is xylitol and/or acesulfame k. Preferably, the weight ratio of the food-derived protein powder to the edible sweetener is 1.5-10: 1.
According to another aspect of the present invention, there is also provided a method for preparing the above-mentioned slow-release nutritional staple food, comprising the steps of: curing the staple food ingredients to obtain a cured material; mixing a first hydrophilic colloid and water to prepare a first liquid sol; dispersing the cured material in the first liquid sol to obtain a first dispersed material; pouring and molding the first dispersing material or performing 3D printing, and drying to obtain a core layer material; mixing a second hydrophilic colloid and water to prepare a second liquid sol; dispersing the functional nutrient and the nuclear layer material in a second liquid sol to form a second dispersed material; and molding the second dispersing material by casting or carrying out 3D printing, and drying to obtain the slow-release nutritional staple food.
The obtained slow-release nutrient staple food comprises a core layer and a shell layer coated outside the core layer, wherein the core layer comprises a first hydrophilic colloid and staple food ingredients loaded in the first hydrophilic colloid, and the shell layer comprises a second hydrophilic colloid and functional nutrients loaded in the second hydrophilic colloid. During chewing, only part of the functional nutrients and trace amounts of the main food ingredients in the oral cavity are released in the process because the functional nutrients are outside and the main food ingredients are inside, and the first hydrophilic colloid and the second hydrophilic colloid have elasticity. The invention realizes the graded slow release of the functional nutrient and the staple food component and prolongs the digestion time of the functional nutrient and the staple food component. Therefore, the rapid rise of the blood sugar after meals can be effectively controlled, the rise of the blood sugar can be gentle, and the energy can be continuously supplied to the body. Meanwhile, the slow-release nutritional staple food simultaneously contains staple food ingredients, food-derived protein powder and functional grease, is relatively comprehensive in nutrition, can replace the traditional staple food, and provides more nutritional elements for human bodies.
The specific preparation process of the slow-release nutritional staple food is simple, when the core layer material is prepared, only the staple food components are required to be freeze-dried and ground, then the mixture is mixed with the first hydrophilic colloid and water, and then pouring or 3D printing (extrusion molding and other modes) and drying are carried out, so that the formed core layer material is preferably granular, and the size is more suitable below 2 mm. Then, mixing the core layer material, the second hydrophilic colloid, water, functional nutrients and other raw materials of the shell layer, pouring or 3D printing (extrusion molding and other modes) and drying are carried out in a short time, and the final shape of the formed nutritional staple food is preferably various 3D shapes, such as a similar rice shape and the like. Can replace the traditional main food in the eating process.
In a preferred embodiment, after the step of cooking the main food ingredients, the preparation method further comprises the step of drying and grinding the first cooked material. Preferably, the functional nutrients are milled prior to their addition.
In a preferred embodiment, the step of dispersing the functional nutrient and the core layer material in the second liquid sol has a dispersion time of less than 30 seconds. This way. The shape of the core layer material can be maintained more completely, which is beneficial to avoiding the first hydrophilic colloid in the core layer material from swelling again.
The beneficial effects of the present invention are further illustrated by the following examples:
the preparation process of the nutritional staple food in the following examples is as follows:
curing, drying and grinding the staple food components to obtain a cured material; mixing a first hydrophilic colloid and water to prepare a first liquid sol; dispersing the cured material in the first liquid sol to obtain a first dispersed material; 3D printing (extrusion molding) is carried out on the first dispersed material, and drying is carried out to obtain a core layer material with the average grain diameter of 1 mm; mixing a second hydrophilic colloid and water to prepare a second liquid sol; dispersing the functional nutrient and the nuclear layer material in a second liquid sol to form a second dispersed material; and 3D printing (extrusion molding) is carried out on the second dispersing material, and drying is carried out to obtain the rice-like slow-release nutritional staple food.
Examples 1 to 8
The slow-release nutritional staple food with different components and different proportions (parts) is provided in each embodiment, the preparation process is as described above, and the specific components and components are shown in tables 1 and 2;
comparative example 1
The preparation method of the nutritional staple food of the comparative example is the same as that of the example, except that the second hydrophilic colloid is not added in the shell layer, and the mixture ratio (parts) of the components is shown in the table 2;
TABLE 1
TABLE 2
And (4) result characterization:
the nutritional staple foods in the above examples 1 to 8 and comparative example 1 were tested by an in vitro test method, and the glucose production rate was used to characterize the blood glucose increase rate of each nutritional staple food, which was as follows:
step 1: the carbohydrate content (unit: g/100) of each nutritional staple food is detected, the weight of the nutritional staple food corresponding to 1g of carbohydrate is marked as n, and it is to be noted that n is different in each example and comparative example, and the content is understood by those skilled in the art and is not described herein again. Then respectively putting each nutritional staple food corresponding to 1g of carbohydrate in a conical flask;
step 2: simulating oral digestion: adding 3mL of phosphate buffer solution with the pH value of 6.9 into the conical flask, and adding 1mL of 2.5g/L pancreatin solution which is heated to 35-37 ℃ in advance; the sample was tapped 15 times with a glass rod, which was rinsed clean with 6ml of phosphate buffer (pH 6.9); simulating gastric digestion: adding 6ml of 0.1mol/L phosphate buffer solution containing 0.024g of NaCl, 0.05g of pepsin and 0.05g of guar gum into the conical flask, and adjusting the pH to 1.5 +/-0.05 by using 2mol/L HCl solution; adding 3-5 glass balls, and then performing rotary oscillation at 37 ℃ and 50r/min for 30min in a constant-temperature oscillation water bath; simulating small intestine digestion: continuously adding 10ml of phosphate buffer solution into the conical flask to the solution after shaking for 30min at constant temperature, and adjusting the pH to 6.9 +/-0.05 by using a NaOH solution with the volume fraction of 20%; after the pH is adjusted, the conical flask is continuously put into a constant temperature shaking device with the temperature of 37 ℃ and the rotary shaking of 50r/minSwinging in a water bath; add 125. mu.L MgCl2-CaCl2Solution (1L distilled water added with 5.71g MgCl2And 33.29g CaCl2125 mul of 40g/L pancreatin solution and 200 mul of amyloglucosidase, and distilled water is quickly supplemented to 50 ml;
and step 3: timing immediately after the distilled water is supplemented, putting 1mL of sample into a centrifuge tube at the time points of 0min, 30min, 60min and 120min, and immediately inactivating the enzyme for 5min in a boiling water bath; naturally cooling after enzyme deactivation, and centrifuging for 15min at 8000rpm and 4 ℃; taking 250 mu L of supernatant, putting the supernatant into a centrifuge tube which is added with 1mL of ethanol solution with volume fraction of 95%, and centrifuging the supernatant at 8000rpm and 4 ℃; (centrifugation purpose: removal of foreign proteins, prevention of incomplete filtration on HPLC column) 300. mu.l of ethanol-containing supernatant was taken in a small tube and 900. mu.l of distilled water was added; the ratio to water here may be modified in suitable amounts;
and 4, step 4: sucking the solution with a syringe, filtering with a 0.45 μm nylon filter membrane, and loading into a sample loading bottle; the detection adopts a Hypersil-NH2 column and a differential detector, and the measurement conditions are as follows: mobile phase acetonitrile-water 70:30(v/v), flow rate: 1.0mL/min, column temperature: 40 ℃; after the conditions are set, firstly, injecting and detecting the prepared glucose standard solutions of 2mg/ml, 4mg/ml, 6mg/ml, 8mg/ml and 10mg/ml, and drawing a standard curve by the peak emergence time and the peak area of the glucose standard solution; and then, detecting the sampled sample, and substituting the peak area of the sample into the obtained standard curve to obtain the concentration of the glucose (observing the concentration change of the glucose in the solution after the samples are digested for different time lengths, wherein the concentration change is fast to indicate that the blood glucose rising speed is fast, and the concentration change is slow to indicate that the blood glucose rising speed is slow, and the result is shown in table 3).
TABLE 3
From the above description, it can be seen that the above-described embodiments of the present invention achieve the following technical effects:
different from the principle that the traditional food exerts chemical action by depending on functional components to control the rise of blood sugar after meals, the invention creatively makes the nutritional staple food into a core-shell structure, loads the staple food components of polysaccharides which easily cause the rapid rise of blood sugar in the first hydrophilic colloid as a core layer, and loads the functional nutrients which do not easily cause the rapid rise of blood sugar in the second hydrophilic colloid as a core layer. Thus, the invention realizes the graded slow release of the functional nutrient and the staple food ingredients and prolongs the digestion time of the functional nutrient and the staple food ingredients. Therefore, the rapid rise of the blood sugar after meals can be effectively controlled, the blood sugar can be smoothly raised, and the energy can be continuously supplied to the body. Meanwhile, the slow-release nutritional staple food simultaneously contains staple food ingredients, food-derived protein powder and functional grease, is relatively comprehensive in nutrition, can replace the traditional staple food, and provides more nutritional elements for human bodies.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (11)

1. The slow-release nutritional staple food is characterized by comprising a core layer and a shell layer coated outside the core layer, wherein the core layer comprises a first hydrophilic colloid and staple food ingredients loaded in the first hydrophilic colloid, the shell layer comprises a second hydrophilic colloid and functional nutrients loaded in the second hydrophilic colloid, and the functional nutrients comprise food-borne protein powder and functional grease; the weight ratio of the first hydrophilic colloid to the staple food ingredients is 0.5-1: 1, the weight ratio of the second hydrophilic colloid to the functional nutrients is 1-2: 1, and the weight ratio of the core layer to the shell layer is 0.2-0.5: 1;
the food-borne protein powder is soybean protein isolate powder, the functional grease is lecithin, and the weight ratio of the food-borne protein powder to the functional grease is 1-6: 1;
the functional nutrient also comprises Cucurbitaceae vegetable powder; the weight ratio of the food-derived protein powder to the cucurbitaceae vegetable powder is 2-10: 1.
2. The slow release nutritional staple food of claim 1 wherein the first and second hydrocolloids are gelatin and/or agar, respectively.
3. The slow release nutritional staple food of claim 1, wherein the staple food ingredients comprise cereal flour and/or potato flour.
4. The slow-release nutritional staple food according to claim 3, wherein the cereal powder is one or more of coix seed powder, oat powder, rice powder, millet powder, corn powder, quinoa powder, buckwheat powder, barley powder, highland barley powder, sorghum powder and wheat powder, and the potato powder is konjac powder and/or purple potato powder.
5. A slow release nutritional staple food according to any one of claims 1 to 4, wherein the Cucurbitaceae vegetable powder is Momordica charantia powder and/or Cucurbita pepo powder.
6. The slow release nutritional staple food of claim 5 wherein the functional nutrients further comprise dietary fiber and antioxidant nutrients.
7. The slow-release nutritional staple food of claim 6, wherein the dietary fiber is one or more of xylo-oligosaccharide, fructo-oligosaccharide, isomaltooligosaccharide, cellulose, hemicellulose, pectin, alginate jelly, lignin and inulin, and the antioxidant nutrient is one or more of beta carotene, vitamin C, vitamin E, soy isoflavone, ginkgetin and anthocyanin.
8. The slow release nutritional staple food of claim 6 wherein the functional nutrients further comprise an edible sweetener.
9. The slow release nutritional staple food of claim 8, wherein the edible sweetener is xylitol and/or acesulfame k.
10. A method of preparing a slow release nutritional staple food according to any one of claims 1 to 9, comprising the steps of:
curing the staple food ingredients to obtain a cured material;
mixing a first hydrophilic colloid and water to prepare a first liquid sol;
dispersing the cured material in the first liquid sol to obtain a first dispersed material;
pouring and molding the first dispersing material or carrying out 3D printing and drying to obtain a core layer material;
mixing a second hydrophilic colloid and water to prepare a second liquid sol;
dispersing functional nutrients and the core layer material in the second liquid sol to form a second dispersion material; and
and (3) casting and molding the second dispersing material or performing 3D printing, and drying to obtain the slow-release nutritional staple food.
11. The method of claim 10, wherein the step of dispersing the functional nutrient and the core layer material in the second liquid sol has a dispersion time of less than 30 seconds.
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