CN108813590A - 一种适合糖尿病患者的低gi配方食品及其制备方法 - Google Patents
一种适合糖尿病患者的低gi配方食品及其制备方法 Download PDFInfo
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- CN108813590A CN108813590A CN201810546537.6A CN201810546537A CN108813590A CN 108813590 A CN108813590 A CN 108813590A CN 201810546537 A CN201810546537 A CN 201810546537A CN 108813590 A CN108813590 A CN 108813590A
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- particle
- mung bean
- soybean
- vitamin
- powder
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Classifications
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
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- A—HUMAN NECESSITIES
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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Abstract
一种适合糖尿病患者的低GI配方食品,以重量份计包括组分:膨化粉900‑3000;大豆分离蛋白300‑1200;粉末花生油200‑1200;鹰嘴豆颗粒200‑900;绿豆颗粒200‑900;大豆颗粒200‑900;抗性糊精200‑800;菊粉100‑600;谷氨酰胺肽100‑600;苦瓜提取物100‑600;鹰嘴豆粉100‑500;绿豆粉100‑500;大豆粉100‑500;果胶50‑300;复合矿物质10‑140;复合维生素5‑20。本发明制成的配方食品符合糖尿病营养需求,可用本产品对糖尿病患者进行营养干预,平稳患者血糖,提高患者生活质量和生存率。
Description
技术领域
本发明涉及食品领域,具体为一种适合糖尿病患者的低GI配方食品及其制备方法。
背景技术
糖尿病是一种因体內胰岛素绝对或者相对不足所导致的以高血糖为特征的一系列临床综合症。长期存在的高血糖,会导致各种组织,尤其是眼、肾、心脏、血管、神经的慢性损害、功能障碍。
目前尚无根治糖尿病的方法,但通过多种治疗手段控制糖尿病的病情;主要包括5个方面:糖尿病患者的教育,自我监测血糖,饮食治疗,运动治疗和药物治疗。其中饮食治疗是各种类型糖尿病治疗的基础,饮食治疗首先要根据患者的年龄、性别、身高、体重、体力活动量、病情等综合因素来确定总热量的需要量;碳水化合物可根据劳动强度不同可进食主食(米或面)250-400g;蛋白质热量应占总热量的12%-15%,蛋白质的需要量在成人每千克体重约1g,若已有肾功能不全,应摄入高质量蛋白质,摄入量应减至每千克体重0.6g。脂肪热量应占总热量25%-30%,每日每千克体重0.8-1g。
GI(Glycemic Index)值又称为血糖生成指数,是反映食物引起人体血糖升高程度的指标,是人体进食后机体血糖生成的应答状况。为了减少长期高血糖对组织和器官的损害,进食低GI值的食物是糖尿病管理的重要部分。不同来源的碳水化合物其血糖生成指数(GI值)不同,食物的物理形态和食物加工方式也对食物的GI值具有显著的影响,因此也对进食后身体血糖浓度具有很大影响。
长期以来,糖尿病患者由于缺乏饮食治疗的专业知识,患者在日常饮食中很难严格遵守糖尿病饮食指南,导致患者血糖控制不理想和并发症发生。因此,适合糖尿病患者的低GI配方食品将为糖尿病患者管理和控制糖尿病提供一种切实可行的饮食治疗方案。
发明内容
本发明的第一个目的是提供一种天然安全、效果好的适合糖尿病患者的低GI配方食品。本发明的第二个目的是提供所述低GI配方食品的制备方法。
本发明的第一个目的可以通过以下技术方案予以实现:
一种适合糖尿病患者的低GI配方食品,以重量份计包括以下组分:
膨化粉900-3000;大豆分离蛋白300-1200;粉末花生油200-1200;鹰嘴豆颗粒200-900;绿豆颗粒200-900;大豆颗粒200-900;抗性糊精200-800;菊粉100-600;谷氨酰胺肽100-600;苦瓜提取物100-600;鹰嘴豆粉100-500;绿豆粉100-500;大豆粉100-500;果胶50-300;复合矿物质10-140;复合维生素5-20;
所述的鹰嘴豆颗粒、绿豆颗粒、大豆颗粒粒径范围为20-40目;所述鹰嘴豆粉、绿豆粉、大豆粉的粒径小于80目。
上述组分重量优选为:
膨化粉1200-2000;大豆分离蛋白400-900;粉末花生油400-900;鹰嘴豆颗粒300-600;绿豆颗粒300-600;大豆颗粒300-600;抗性糊精300-600;菊粉200-400;谷氨酰胺肽200-400;苦瓜提取物200-400;鹰嘴豆粉150-300;绿豆粉150-300;大豆粉150-300;果胶100-200;复合矿物质50-120;复合维生素8-15。
经一步优选为:
膨化粉1500;大豆分离蛋白600;粉末花生油600;鹰嘴豆颗粒400;绿豆颗粒400;大豆颗粒400;抗性糊精400;菊粉300;谷氨酰胺肽300;苦瓜提取物300;鹰嘴豆粉200;绿豆粉200;大豆粉200;果胶150;复合矿物质90;复合维生素10。
由于油脂在长期存放过程中很容易与其它组分发生化学反应,受外界不良环境因素的影响而发生劣变,解决的方法之一就是应用微胶囊技术制成粉末油脂。本发明所用的粉末花生油也是通过微胶囊技术制成的。它既保持油脂的固有特性,又能弥补传统油脂的不足之处,易称量、易包装运输,能长期贮藏。
菊粉是一种天然的低聚糖、是一种高分子量水溶性膳食纤维。
苦瓜提取物含有生物碱和皂苷,根据“苦瓜提取物对链脲佐菌素诱导糖尿病小鼠的降糖作用研究(中华中医药学刊,周建武)”和“苦瓜提取物对Ⅱ型糖尿病胰岛素抵抗大鼠糖脂代谢的影响(吉林中医药,严哲琳)”等相关期刊的记载,苦瓜提取物有糖尿病有明显的改善效果。
所述膨化粉中包括40%黑米、40%燕麦、20%大豆。
所述膨化粉的制备步骤为:
粉碎过筛:分别粉碎黑米、燕麦和大豆,过60目筛;
按所述配比称取混匀黑米粉、燕麦粉和大豆粉,加入膨化粉重量16%的水;
将混匀的混合物送进膨化机进行膨化,设置1区温度65℃,2区温度为160℃,3区温度为180℃,对出料进行粉碎,过80目筛得膨化粉。
所述鹰嘴豆粉、鹰嘴豆颗粒、绿豆粉、绿豆颗粒、大豆粉、大豆颗粒的制备步骤为:
浸润:将鹰咀豆、绿豆、大豆浸入40℃温水中,料液比1:5,浸泡2小时;
蒸煮:将鹰咀豆、绿豆、大豆捞出,沥干水分,蒸煮20分钟;
冷藏:将蒸煮后鹰咀豆、绿豆、大豆在5℃条件下保持24小时;
干燥:然后将鹰咀豆、绿豆、大豆在70℃条件下烘干至含水量小于等于10%;
粉碎:将烘干后的鹰咀豆、绿豆、大豆粉碎至80目以上,得鹰咀豆粉、绿豆粉和大豆粉;或将烘干后的鹰咀豆、绿豆、大豆粉碎至20目至40目,得鹰咀豆颗粒、绿豆颗粒和大豆颗粒。
食物的物理形态和食物加工方式也对食物的GI值具有显著的影响,食物颗粒越大,其进入人体后消化吸收越慢,但食物颗粒过大对食物口感和风味会造成不良的影响。另外,食物在蒸煮后在一定的温度条件下储藏,经过一段时间后糊化后的淀粉会形成抗性淀粉,有利于进一步降低食物的GI值。
所述复合矿物质包括下述重量百分比的各原料组分:氧化镁42.0%、碳酸钙32.0%、氯化钾4.3%、硫酸亚铁4.5%、氧化锌1.5%、有效含量1%的亚硒酸钠0.5%、有效含量5%的硫酸铜4.5%、六水氯化铬0.02%、二水葡萄糖酸锰3.9%、乳糖6.78%。
所述复合维生素包括下述重量百分比的各原料组分:维生素A醋酸酯3.5%、有效含量5%的维生素K1.3%、有效含量1%的维生素B120.3%、有效含量10%的叶酸2.0%、维生素B6盐酸盐0.7%、维生素B52.9%、维生素B37.3%、有效含量10%的维生素B28.1%、维生素B1硝酸盐0.9%、维生素C56.0%、维生素E醋酸酯10.0%、维生素D31.0%、乳糖6.0%。
一种适合糖尿病患者的低GI配方食品的制备方法,其特征在于:包括下述步骤:
配料:按所述配比混匀各原料;
内包装:装入内包装后密封;
微波灭菌:开启微波磁控管,功率为3500W,处理时间30秒,产品最终温度75℃;
外包装:将内包装再装入外包装即为成品;
与现有技术相比,本发明制成的配方食品符合糖尿病营养需求,可用本发明产品对糖尿病患者进行营养干预,平稳患者血糖,提高患者生活质量和生存率;本发明营养丰富,天然安全。
具体实施方式
下面提供具体实施例对本发明作进一步说明,以使本领域技术人员可以更好的理解本发明并能予以实施,但所举实施例不作为对本发明的限定。
实施例的制备
其中,本发明所用的膨化粉中包括40%黑米、40%燕麦、20%大豆。
其制备步骤为:
粉碎过筛:分别粉碎黑米、燕麦和大豆,过60目筛;
按配比称取混匀黑米粉、燕麦粉和大豆粉,加入膨化粉重量16%的水;
将混匀的混合物送进膨化机进行膨化,设置1区温度65℃,2区温度为160℃,3区温度为180℃,对出料进行粉碎,过80目筛得膨化粉。
本发明所使用的鹰嘴豆粉、鹰嘴豆颗粒、绿豆粉、绿豆颗粒、大豆粉、大豆颗粒的制备步骤,以鹰嘴豆为例:
浸润:将鹰咀豆浸入40℃温水中,料液比1:5,浸泡2小时;
蒸煮:将鹰咀豆捞出,沥干水分,蒸煮20分钟;
冷藏:将蒸煮后鹰咀豆在5℃条件下保持24小时;
干燥:然后将鹰咀豆在70℃条件下烘干至含水量小于等于10%;
粉碎:将烘干后的鹰咀豆粉碎至80目以上,得鹰咀豆粉;或将烘干后的鹰咀豆粉碎至20目至40目,得鹰咀豆颗粒。
绿豆和大豆原料的制备方法与鹰嘴豆一致,得绿豆粉、绿豆颗粒、大豆粉和大豆颗粒。
本发明所使用的复合矿物质包括下述重量百分比的各原料组分:
氧化镁42.0%、碳酸钙32.0%、氯化钾4.3%、硫酸亚铁4.5%、氧化锌1.5%、有效含量1%的亚硒酸钠0.5%、有效含量5%的硫酸铜4.5%、六水氯化铬0.02%、二水葡萄糖酸锰3.9%、乳糖6.78%。
本发明所使用的复合维生素包括下述重量百分比的各原料组分:
维生素A醋酸酯3.5%、有效含量5%的维生素K1.3%、有效含量1%的维生素B120.3%、有效含量10%的叶酸2.0%、维生素B6盐酸盐0.7%、维生素B52.9%、维生素B37.3%、有效含量10%的维生素B28.1%、维生素B1硝酸盐0.9%、维生素C56.0%、维生素E醋酸酯10.0%、维生素D31.0%、乳糖6.0%。
本发明的制备方法如下:
配料:按所述配比混匀各原料;
内包装:装入内包装后密封;
微波灭菌:开启微波磁控管,功率为3500W,处理时间30秒,产品最终温度75℃;
外包装:将内包装再装入外包装即为成品。
按表1中的成分配比按上述制备步骤制成实施例一至实施例三、对比例一至对比例四,单位为份。表1中,鹰嘴豆颗粒、绿豆颗粒、大豆颗粒的粒径为20-40目,鹰嘴豆粉、绿豆粉、大豆粉的粒径为大于80目。
表1成分配比表
动物实验
饲料制作:分别称取一定量的实施例一之三、对比例一至四的成品,用饲料制作机制作成长度3-4cm直径大约0.5cm的长条,风干并备用。
造模:采用链脲佐菌素(STZ)注射造糖尿病大鼠模型。
动物分组和喂养:大鼠造模成功后,使用实施例一至三和对比例一至四的长条饲料进行动物实验,将大鼠随机分为7组,每组8只,加上正常大鼠对照组(无糖尿病),一共8组,只投喂本发明制成的饲料(对照组投喂实施例一的饲料),并提供足够的饮用水保证大鼠自由饮水。
实验结果如表2
表2低GI配方食品对大鼠存活率和血糖的影响(%)
根据表2结果所示,与对比例相比,实施例大鼠存活率较高,说明本发明配方对糖尿病大鼠具有较好的作用。
对比例一存活率比实施例一低,其原因是对比例一的鹰嘴豆颗粒、绿豆颗粒、大豆颗粒重量份数较小,而鹰嘴豆粉、绿豆粉、大豆粉重量份数较高,而食物颗粒大小的不同又会导致食物GI值发生变化,从而影响大鼠的糖尿病病程发展。
对比例二存活率比实施例一低,其原因是对比例二的抗性糊精重量份数较小,膨化粉重量份数较高,抗性糊精属于低分子量水溶性膳食纤维,对比例二中由于抗性糊精含量相对较低,而膨化粉含量较高(膨化粉中淀粉含量较高),导致对比例二比实施例一更容易消化吸收,更容易导致大鼠的血糖波动,从而对大鼠的病程产生不利的影响。
对比例三存活率比实施例一低,其原因是对比例三的菊粉重量份数较小,膨化粉重量份数较高,而菊粉属于高分子量水溶性膳食纤维,对比例三中由于菊粉含量相对较低,而膨化粉含量较高(膨化粉中淀粉含量较高),导致对比例三比实施例一更容易消化吸收,更容易导致大鼠的血糖波动,从而对大鼠的病程产生不良的影响。
对比例四存活率比实施例一低,其原因是对比例四的苦瓜提取物重量份数较小,膨化粉重量份数较高,而苦瓜提取物含有生物碱和皂苷,具有α-糖苷酶抑制活性和可以降低血糖,对比例四中由于苦瓜提取物含量相对较低,从而对大鼠的病程发展产生不良的影响。
本发明的上述实施例并不是对本发明保护范围的限定,本发明的实施方式不限于此,凡此种种根据本发明的上述内容,按照本领域的普通技术知识和惯用手段,在不脱离本发明上述基本技术思想前提下,对本发明上述结构做出的其它多种形式的修改、替换或变更,均应落在本发明的保护范围之内。
Claims (9)
1.一种适合糖尿病患者的低GI配方食品,其特征在于,以重量份计包括以下组分:
所述的鹰嘴豆颗粒、绿豆颗粒、大豆颗粒粒径范围为20-40目;所述鹰嘴豆粉、绿豆粉、大豆粉的粒径小于80目。
2.根据权利要求1所述的适合糖尿病患者的低GI配方食品,其特征在于:以重量份计包括以下组分:
3.根据权利要求2所述的适合糖尿病患者的低GI配方食品,其特征在于:以重量份计算包括以下组分:
4.根据权利要求1-3任一所述的适合糖尿病患者的低GI配方食品,其特征在于:所述膨化粉为40%黑米、40%燕麦、20%大豆。
5.根据权利要求4所述的适合糖尿病患者的低GI配方食品,其特征在于:所述膨化粉的制备步骤为:
粉碎过筛:分别粉碎黑米、燕麦和大豆,过60目筛;
按所述配比称取混匀黑米粉、燕麦粉和大豆粉,加入膨化粉重量16%的水;
将混匀的混合物送进膨化机进行膨化,设置1区温度65℃,2区温度为160℃,3区温度为180℃,对出料进行粉碎,过80目筛得膨化粉。
6.根据权利要求1-3任一所述的适合糖尿病患者的低GI配方食品,其特征在于:所述鹰嘴豆粉、鹰嘴豆颗粒、绿豆粉、绿豆颗粒、大豆粉、大豆颗粒的制备步骤为:
浸润:将鹰咀豆、绿豆、大豆浸入40℃温水中,料液比1:5,浸泡2小时;
蒸煮:将鹰咀豆、绿豆、大豆捞出,沥干水分,蒸煮20分钟;
冷藏:将蒸煮后鹰咀豆、绿豆、大豆在5℃条件下保持24小时;
干燥:然后将鹰咀豆、绿豆、大豆在70℃条件下烘干至含水量小于等于10%;
粉碎:将烘干后的鹰咀豆、绿豆、大豆粉碎至80目以上,得鹰咀豆粉、绿豆粉和大豆粉;或将烘干后的鹰咀豆、绿豆、大豆粉碎至20目至40目,得鹰咀豆颗粒、绿豆颗粒和大豆颗粒。
7.根据权利要求1-3任一所述的适合糖尿病患者的低GI配方食品,其特征在于:所述复合矿物质包括下述重量百分比的各原料组分:氧化镁42.0%、碳酸钙32.0%、氯化钾4.3%、硫酸亚铁4.5%、氧化锌1.5%、有效含量1%的亚硒酸钠0.5%、有效含量5%的硫酸铜4.5%、六水氯化铬0.02%、二水葡萄糖酸锰3.9%、乳糖6.78%。
8.根据权利要求1-3任一所述的适合糖尿病患者的低GI配方食品,其特征在于:所述复合维生素包括下述重量百分比的各原料组分:维生素A醋酸酯3.5%、有效含量5%的维生素K1.3%、有效含量1%的维生素B120.3%、有效含量10%的叶酸2.0%、维生素B6盐酸盐0.7%、维生素B5 2.9%、维生素B3 7.3%、有效含量10%的维生素B28.1%、维生素B1硝酸盐0.9%、维生素C56.0%、维生素E醋酸酯10.0%、维生素D3 1.0%、乳糖6.0%。
9.一种根据权利要求1-8任一所述的适合糖尿病患者的低GI配方食品的制备方法,其特征在于:包括下述步骤:
配料:按所述配比混匀各原料;
内包装:装入内包装后密封;
微波灭菌:开启微波磁控管,功率为3500W,处理时间30秒,产品最终温度75℃;
外包装:将内包装再装入外包装即为成品。
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