CN108887566A - A kind of meal replacement powder composition of no seitan and preparation method thereof - Google Patents
A kind of meal replacement powder composition of no seitan and preparation method thereof Download PDFInfo
- Publication number
- CN108887566A CN108887566A CN201810956974.5A CN201810956974A CN108887566A CN 108887566 A CN108887566 A CN 108887566A CN 201810956974 A CN201810956974 A CN 201810956974A CN 108887566 A CN108887566 A CN 108887566A
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- CN
- China
- Prior art keywords
- parts
- powder
- meal replacement
- seitan
- rice
- Prior art date
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- Granted
Links
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- 235000012054 meals Nutrition 0.000 title claims abstract description 56
- 239000000203 mixture Substances 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 56
- 235000013312 flour Nutrition 0.000 claims abstract description 43
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 38
- 240000007594 Oryza sativa Species 0.000 claims abstract description 24
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 24
- 235000019713 millet Nutrition 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 235000009566 rice Nutrition 0.000 claims abstract description 24
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 21
- 240000008042 Zea mays Species 0.000 claims abstract description 21
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 21
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 21
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- 239000008280 blood Substances 0.000 claims abstract description 20
- 210000004369 blood Anatomy 0.000 claims abstract description 20
- 240000006162 Chenopodium quinoa Species 0.000 claims abstract description 19
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 18
- 239000008103 glucose Substances 0.000 claims abstract description 18
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 18
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- 239000000835 fiber Substances 0.000 claims abstract description 15
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- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 13
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 13
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- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 13
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- 239000005862 Whey Substances 0.000 claims abstract description 13
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- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 13
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 13
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 13
- 229940029339 inulin Drugs 0.000 claims abstract description 13
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
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- 235000016954 Ribes hudsonianum Nutrition 0.000 claims abstract description 11
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- 230000006872 improvement Effects 0.000 claims abstract description 7
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- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 5
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- 238000003672 processing method Methods 0.000 claims description 7
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- 150000003722 vitamin derivatives Chemical class 0.000 claims description 6
- 235000015895 biscuits Nutrition 0.000 claims description 4
- 235000001497 healthy food Nutrition 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
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- 235000012149 noodles Nutrition 0.000 claims description 3
- 241000871189 Chenopodiaceae Species 0.000 claims 2
- 239000010977 jade Substances 0.000 claims 1
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- 238000001816 cooling Methods 0.000 description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
Abstract
The present invention discloses a kind of meal replacement powder composition and preparation method thereof with improvement blood glucose level of no seitan, raw material includes rice, corn, sorghum, buckwheat, millet, quinoa powder, banaina, orange fiber, strawberry powder, blackcurrant powder, pumpkin, apple dietary fiber, inulin, konjaku flour, PURE WHEY, newborn mineral salt, yeast powder, jelly powder, do not adding wheat, barley, in the case where the seitans raw-food material such as rye, it is arranged in pairs or groups by the reasonable compatibility of raw material, while meeting that the crowds such as coeliac disease are edible to require nutritional ingredient, further increase the edible performance of meal replacement powder, improve the fine and smooth mouthfeel of lubrication, fragrance and promotion nutrition digestion absorb.
Description
Technical field
The invention belongs to healthy food fields, and in particular to a kind of meal replacement powder group with improvement blood glucose level of no seitan
Close object and preparation method thereof.
Background technique
According to the research of modern nutriology, various types of grain class compounding is edible, can make restricted in variety classes cereal
Amino acid is supplemented, amino of the necessary amino acid content and ratio in mixing food protein closer to human body protein
Garden sorrel formula improves the value of dietary protein.Traditional diet structure in China is the theme with cereal, and it is flat to develop more grain meals
The nutritional meal replacement powder of weighing apparatus extremely meets the demand of domestic people.
Seitan, also referred to as gluten, main ingredient are glutenin and prolamin.Be primarily present in wheat, rye and
In the cereal such as barley, seitan is a kind of anaphylactogen, can cause the illnesss such as chylous diarrhea.Chylous diarrhea is chronic gut malabsorption disease
Disease, it is higher in American-European countries's disease incidence, reach 0.5-2%.There is more no seitan food in America and Europe, such as without seitan Italy
Face, cake, biscuit etc..For no seitan food, mouthfeel is to influence its diet the most main, not due to protein properties
Together, no seitan food squeeze network structure, can not lock moisture, thus the property of this similar batter make it in bread or
The quality of product can be seriously affected in the process of biscuit, for example biggish gap occurs, whole easily collapse etc..Without seitan
Food refers to the food produced with the natural raw material without seitan according to good practices.European Union's regulation, which only contains, to be lower than
The food of 20mg/kg seitan just allows to be marked in packaging " without seitan ".
In the prior art, have some food of the research without seitan, as Publication No. CN108041119A discloses nothing
The full cereal biscuit of seitan edible mushroom selects brown rice, corn, millet, potato etc. to be prepared.In the processing of meal replacement powder
In, it is also less that it is directed to no bran Quality Research at present.Meal replacement powder, which is that one kind is comprehensive, reconstitutes powder product, its collection nutrition equilibrium,
Significant effect, it is convenient the advantages that.It can be used in the prevention and treatment of a variety of diseases due to the product of no seitan,
Therefore develop it is a kind of can be effectively prevented from gluten original the meal replacement powder of disease is caused to have have very important significance.
Summary of the invention
Based on problems of the prior art, the present invention is intended to provide a kind of having for no seitan improves blood glucose level
The particular use of meal replacement powder composition and preparation method thereof and the meal replacement powder.
Technical scheme is as follows.
It is a kind of with the meal replacement powder for improving blood glucose level in the purposes prepared in healthy food field, be suitable for chylous diarrhea people
Group.
Further, the meal replacement powder with improvement blood glucose level is preparing the purposes in monitor video field,
The meal replacement powder is free of seitan.
Further, there is the meal replacement powder composition for improving blood glucose level the present invention relates to a kind of no seitan, organizes subpackage
It includes：Rice, corn, sorghum, buckwheat, millet, quinoa powder are free of barley, wheat and rye.
Further, the component further comprises banaina, orange fiber, strawberry powder, blackcurrant powder, pumpkin, apple
Fruit dietary fiber, inulin, konjaku flour, PURE WHEY, newborn mineral salt, yeast powder, jelly powder.
Further, the amounts of components is rice 20-30 parts, 20-30 parts of corn, 20-30 parts of sorghum, buckwheat 10-
20 parts, 10-20 parts of millet, 10-20 parts of quinoa powder, 2-5 parts of banaina, 2-5 parts of orange fiber, 2-5 parts of strawberry powder, blackcurrant powder
1-3 parts, 1-3 parts of pumpkin, 1-3 parts of apple dietary fiber, 1-3 parts of inulin, 1-3 parts of konjaku flour, 3-5 parts of PURE WHEY, cream
0.1-1 parts of mineral salt, 0.1-1 parts of yeast powder, each group is divided into pulvis raw material.
Further, the amounts of components is rice 25-30 parts, 25-30 parts of corn, 25-30 parts of sorghum, buckwheat 10-
15 parts, 10-15 parts of millet, 10-15 parts of quinoa powder, 2-4 parts of banaina, 2-4 parts of orange fiber, 3-5 parts of strawberry powder, blackcurrant powder
1-2 parts, 1-2 parts of pumpkin, 1-2 parts of apple dietary fiber, 1-2 parts of inulin, 1-2 parts of konjaku flour, 3-4 parts of PURE WHEY, cream
0.1-0.5 parts of mineral salt, 0.1-0.5 parts of yeast powder, each group is divided into pulvis raw material.
Further, meal replacement powder composition can also be 0.05-0.1 parts including vitamin, minerals, the two dosage,
0.05-0.1 parts.
Further, meal replacement powder composition can also add jelly powder, and the dosage of jelly powder is 1-3 parts.
Further, the meal replacement powder composition can also further working process, noodles, cake are such as prepared
The food of this fields routines such as dry, millet cake is arranged in pairs or groups by the reasonable selection of composition material, so that the nutritional ingredient met
Demand, and realize the diversification of product form, expand be adapted to coeliac disease crowd without seitan product type.It is of the present invention
Meal replacement powder include but is not limited to above-mentioned particular use.Such as pass through raw material and face, gelatinization, curing, pressure surface, slitting, drying
Noodles are prepared in technique.
The having of a kind of no seitan improve blood glucose level without seitan meal replacement powder, group is divided into：25 parts of rice, corn 25
Part, 30 parts of sorghum, 10 parts of buckwheat, 10 parts of millet, 10 parts of quinoa powder, 2 parts of banaina, 2 parts of orange fiber, 3 parts of strawberry powder, it is black plus
1 part of logical sequence powder, 1 part of pumpkin, 1-2 parts of apple dietary fiber, 1-2 parts of inulin, 1-2 parts of konjaku flour, 3-4 parts of PURE WHEY, cream
0.1-0.5 parts of mineral salt, 0.1-0.5 parts of yeast powder, 0.05-0.1 parts of vitamin, 0.05-0.1 parts of minerals, jelly powder 1-3
Part.
For the composition, main group as meal replacement powder of rice, corn, sorghum, buckwheat, millet and quinoa powder
At providing main nutrition and protein etc..And as can directly brew edible food, above-mentioned substance be have passed through at curing
Reason.
It, can for banaina, orange fiber, strawberry powder, blackcurrant powder, pumpkin, apple dietary fiber, inulin etc.
To provide the physiological activators such as enough celluloses, minerals and vitamins.
And for PURE WHEY, the missing of no seitan bring protein component can be further supplemented, and
The structure of supplement mucedin can be imitated.
Konjaku flour contains 16 kinds of amino acid and microelement abundant and fiber, has good health-care effect.This hair
In bright, mouthfeel when meal replacement powder brews or following process is other product types is added to konjaku flour and jelly powder
To realize this purpose.Newborn mineral salt can further microelement-supplementing, yeast powder can further improve the mouthfeel of product
Flavor.
For meal replacement powder, in this case it is of an importance that caused underfed risk when the food is taken in prevention,
Therefore, for the application, above-mentioned nutritional ingredient it is reasonably combined for ensure protein, minerals, fat, dietary fiber etc. seek
Feeding intake has enough guarantees.
Particularly, the invention further relates to the preparation methods of the meal replacement powder composition.
A kind of meal replacement powder preparation method of composition with improvement blood glucose level of no seitan, includes the following steps, namely：
（1）Raw material is weighed according to component proportion, it is spare；
（2）Rice, corn, sorghum, buckwheat, millet and quinoa powder are further pulverized and sieved respectively, crossing grit number is 250-300
Mesh；
（3）Other components are crossed into 85-100 mesh；
（4）Raw material is mixed to be placed in three-dimensional mixer and is uniformly mixed, packing.
The Raw Materials Rice, corn, sorghum, buckwheat, millet, quinoa powder are handled by extruding or roller drying.Or this
Other conventional conventional treatment modes in field, such as removal of impurities, curing, dry, disintegrating process processing.For the application and embodiment
For, it is clear that raw material is without specified otherwise（The especially component that can not directly eat of raw material）, be maturation process to be passed through so as to
It is edible in that can brew.The preferably above-mentioned technique of aging way carries out.
Particularly, for sorghum flour, sorghum flour has the mouthfeel of chiltern, will affect mouthfeel when edible, the present invention
Following process is taken sorghum flour：
By sorghum flour coarse crushing, 30-50 mesh is crossed, fast frozen then is carried out to sorghum flour using nitrogen, controls cooling rate
1-5 DEG C per minute, when being reduced to -10 DEG C to -5 DEG C from room temperature, is maintained at 20min under the low temperature；
It is finely divided, 100-150 mesh is crossed using impact grinding powder particle diameter；Control is placed under -15 DEG C to -10 DEG C environment after crushing
15-20min；
Ultra-fine grinding crosses 200-250 mesh using impact grinding powder particle diameter, obtains sorghum flour.
The sorghum flour that the process is crossed, gritty mouthfeel are significantly improved.
Studies have shown that sorghum flour after above-mentioned process with rice, corn, buckwheat, millet and quinoa powder are mutual matches
5, the dissolubility of meal replacement powder is good, can be in the case where no seitan further especially under grit number excessively of the present invention
The dissolubility of meal replacement powder, and aroma of pure are promoted in ground, achieve the effect that mouthfeel and nutrition are complementary to one another.
The present invention includes not adding the seitans raw-food material such as wheat, barley, rye without seitan meal replacement powder beneficial effect
In the case of, it is arranged in pairs or groups by the reasonable compatibility of raw material, while meeting that the crowds such as coeliac disease are edible to require nutritional ingredient,
The edible performance of meal replacement powder is further increased, fine and smooth mouthfeel, fragrance are such as lubricated and digests and assimilates situation；It is especially right
In the processing mode of sorghum flour, solve the gritty mouthfeel of sorghum flour, and with other several principal ingredients compatible uses, guarantee machine
The intake of physical efficiency amount, effectively improves blood glucose level, can be eaten for a long time.
Specific embodiment
Embodiment 1
A kind of meal replacement powder composition with improvement blood glucose level of no seitan, amounts of components are 20 parts of rice, 22 parts of corn, height
It is 30 parts of fine strain of millet, 10 parts of buckwheat, 12 parts of millet, 10 parts of quinoa powder, 2.5 parts of banaina, 2.5 parts of orange fiber, 2.5 parts of strawberry powder, black
1.5 parts of powder of gallon, 1 part of pumpkin, 1 part of apple dietary fiber, 1 part of inulin, 1 part of konjaku flour, 3.5 parts of PURE WHEY, newborn mine
0.1 part of object salt, 0.1 part of yeast powder, the composition product form are pulvis.
Embodiment 2
A kind of meal replacement powder of no seitan, group are divided into：25 parts of rice, 25 parts of corn, 30 parts of sorghum, 10 parts of buckwheat, 10 parts of millet,
10 parts of quinoa powder, 2 parts of banaina, 2 parts of orange fiber, 3 parts of strawberry powder, 1 part of blackcurrant powder, 1 part of pumpkin, apple dietary fiber
1 part, 2 parts of inulin, 2 parts of konjaku flour, 4 parts of PURE WHEY, newborn 0.1 part of mineral salt, 0.1 part of yeast powder, 0.05 part of vitamin, mine
0.05 part of substance, 2 parts of jelly powder.
Embodiment 3
A kind of meal replacement powder processing method of no seitan, includes the following steps, namely：
（1）Raw material is weighed according to 2 component proportion of embodiment, spare, the form of each component raw material is powdery；
（2）Rice meal, corn flour, sorghum flour, buckwheat, millet flour and quinoa powder are pulverized and sieved respectively, crossing grit number is 260
Mesh；
（3）Other components are crossed into 85-100 mesh；
（4）Raw material is mixed to be placed in three-dimensional mixer and is uniformly mixed, packing.
Embodiment 4
The processing method of sorghum flour, including：By sorghum flour coarse crushing, 30-50 mesh is crossed, then sorghum flour is carried out using nitrogen
Fast frozen, 1 DEG C of control cooling rate per minute, when being reduced to -10 DEG C from room temperature, are maintained at 20min under the low temperature；
It is finely divided, 120 meshes are crossed using impact grinding powder particle diameter；Control is placed under -15 DEG C to -10 DEG C environment after crushing
20min；
Ultra-fine grinding crosses 200-250 mesh using impact grinding powder particle diameter, obtains sorghum flour.
The sorghum flour that the embodiment obtains is further used in 3 processing method of embodiment, and the raw material as embodiment 3 makes
With.
Comparative example 1
A kind of meal replacement powder of no seitan, group are divided into：35 parts of rice, 35 parts of corn, 15 parts of sorghum, 10 parts of buckwheat, 8 parts of millet,
8 parts of quinoa powder, 2 parts of banaina, 2 parts of orange fiber, 3 parts of strawberry powder, 1 part of blackcurrant powder, 1 part of pumpkin, apple dietary fiber 1
Part, 2 parts of inulin, 2 parts of konjaku flour, 4 parts of PURE WHEY, newborn 0.1 part of mineral salt, 0.1 part of yeast powder, 0.05 part of vitamin, mine
0.05 part of substance；Preparation process is carried out according to 3 technique of embodiment.
Comparative example 2
A kind of meal replacement powder of no seitan, group are divided into：25 parts of rice, 25 parts of corn, 30 parts of sorghum, 10 parts of buckwheat, 10 parts of millet,
10 parts of quinoa powder, 1 part of banaina, 1 part of orange fiber, 3 parts of strawberry powder, 0.5 part of blackcurrant powder, 0.5 part of pumpkin, apple diet
1 part of fiber, 0.5 part of inulin, 0.5 part of konjaku flour, 4 parts of PURE WHEY, newborn 0.1 part of mineral salt, 0.1 part of yeast powder, vitamin
0.05 part, 0.05 part of minerals；Preparation process is carried out according to 3 technique of embodiment.
Comparative example 3
The processing method of sorghum flour is processed as 200-250 mesh according to processing methods such as the impact grindings of this field routine, i.e., and originally
Invention two step of low temperature crushes different technique, no particular/special requirement, and conventional grinding mode reaches above-mentioned mesh number.
Comparative example 4
A kind of meal replacement powder processing method of no seitan, includes the following steps, namely：
（1）Raw material is weighed according to 2 component proportion of embodiment, spare, the form of each component raw material is powdery；
（2）Rice meal, corn flour, sorghum flour, buckwheat, millet flour and quinoa powder are pulverized and sieved respectively, crossing grit number is
100-150 mesh；
（3）Other components are crossed into 85-100 mesh；
（4）Raw material is mixed to be placed in three-dimensional mixer and is uniformly mixed, packing.
Improve blood glucose level effect experiment
Observe influence of the nutritional meal replacement powder of the present invention for lipid of mice（It is surveyed with the application series early period application using similar approach
Determine blood lipid level）.
Small white mouse, SPF grades, male.22 DEG C of temperature and adaptive feeding 7 under conditions of relative humidity 60% in animal house
It.
The mouse of no significant difference is randomly divided into 2 groups by grouping, and every group 10, respectively blank control group, the present invention is real
Apply a group.
Mouse modeling：Blank group feeding basal feed, other group of feeding nutrition obesity modeling feed, continuous feeding 3 weeks, often
A weight is weighed every two days, is obesity when bluntness is greater than 20%, is shown that obese model is successfully established.Bluntness=（It makes
Every mouse actual weight of mould group-normally organize average weight）/ normally organize average weight.
Administration route is oral administration gavage administration, and meal replacement powder of the invention is formulated as the suspension that concentration is 25mg/ml with water
Liquid, the isometric physiological saline of blank group stomach-filling, experimental period are 30 days, daily circadian feeding.
After experiment, fasting 12h detects serum total cholesterol（TC）, triglycerides（TG）, low-density lipoprotein gallbladder it is solid
Alcohol（LDL-C）Level.
Experimental result
| TC（mmol/l） | TG（mmol/l） | LDL-C（mmol/l） | |
| Blank group | 2.76±0.16 | 1.21±0.20 | 0.82±0.21 |
| Embodiment 3 | 2.95±0.19 | 1.26±0.14 | 0.91±0.16 |
By above-mentioned result it is found that 3 feeding of embodiment be endomorphy type mouse, after experiment, TC, TG, LDL-C level are connect
It is bordering on blank group, i.e., normal mouse is horizontal.The meal replacement powder of embodiment group can limit reduction obesity mice TC, TG, LDL-C and contain
Amount improves blood lipid level significant effect.
Product stability experiment
For meal replacement powder, stability, color, mouthfeel and smell are its main influence index, technique of the present invention
And adjustment of formula has different influences for above-mentioned index.For mouthfeel, embodiment 4 and comparative example are tested first
Influence of 3 processing methods for sorghum flour mouthfeel, evaluation method are carried out using the common pulvis sensory test method in this field, are commented
For valence the results show that treated the sorghum flour of embodiment 4 is without gritty mouthfeel, astringent taste is thin；And comparative example 3 has more obviously
Gritty mouthfeel, and astringent taste is denseer relative to embodiment 4.It can thus be seen that the processing of sorghum flour of the present invention
Mode can effectively improve the mouthfeel of sorghum flour.
For the state of product, brew it is rear it is not stratified, without precipitating, without particle mean that product quality is preferable.It utilizes
The meal replacement powder that the processing method of embodiment 4 and comparative example 4 obtains, be added 30-40 DEG C of water in stirring and dissolving, test 0.5h, 1h,
2h time stability inferior situation.As the result is shown under the conditions of 0.5h, 1h, 2h, 4 product of embodiment is not layered, and without heavy
Shallow lake and particle.However the meal replacement powder that comparative example 4 obtains, in 0.5h, product is not layered substantially, but has a small amount of precipitating, in 1h and
When 2h, there is different degrees of delamination and precipitation status.Rice meal, corn flour, the height i.e. of the invention emphasized
Fine strain of millet powder, buckwheat, the mesh number of millet flour and quinoa powder are very crucial for the quality for guaranteeing product.
It is smooth, to have certain fragrance, mouthfeel dense be that quality preferably embodies for mouthfeel.Comparative example 4 and right
Stirring and dissolving in 30-40 DEG C of water is added in meal replacement powder by the mouthfeel of the product of ratio 1 and 2.The results show that the production of the embodiment of the present invention 4
Product mouthfeel is smooth, has rice fragrance and wheat fragrance, and smell is moderate, good fluidity.And the test knot of comparative example 1 and comparative example 2
Fruit, for 1 product of comparative example with the presence of certain particle, product mouthfeel is poor, not smooth.Although 2 taste of comparative example is omited than comparative example 1
It is good, but mouthfeel is still not smooth enough, and blocky sense protrudes.
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair
The restriction of embodiments of the present invention.For those of ordinary skill in the art, may be used also on the basis of the above description
To make other variations or changes in different ways.There is no necessity and possibility to exhaust all the enbodiments.It is all this
Made any modifications, equivalent replacements, and improvements etc., should be included in the claims in the present invention within the spirit and principle of invention
Protection scope within.
Claims (10)
1. a kind of meal replacement powder with improvement blood glucose level is in the purposes prepared in healthy food field, it is characterised in that be suitable for
The food of celiac persons.
It is 2. according to claim 1 that there is the meal replacement powder for improving blood glucose level to prepare the purposes in healthy food field,
It is characterized in that the meal replacement powder is free of seitan.
3. a kind of no seitan has the meal replacement powder composition for improving blood glucose level, it is characterised in that component includes：Rice, jade
Rice, sorghum, buckwheat, millet, quinoa powder are free of barley, wheat and rye.
4. no seitan according to claim 3 has the meal replacement powder composition for improving blood glucose level, it is characterised in that institute
Stating component further comprises banaina, orange fiber, strawberry powder, blackcurrant powder, pumpkin, apple dietary fiber, inulin, konjaku
Powder, PURE WHEY, newborn mineral salt, yeast powder.
5. no seitan according to claim 3 has the meal replacement powder composition for improving blood glucose level, it is characterised in that institute
The amounts of components stated is rice 20-30 parts, 20-30 parts of corn, 20-30 parts of sorghum, 10-20 parts of buckwheat, 10-20 parts of millet, Chenopodiaceae
10-20 parts of flour, 2-5 parts of banaina, 2-5 parts of orange fiber, 2-5 parts of strawberry powder, 1-3 parts of blackcurrant powder, 1-3 parts of pumpkin,
1-3 parts of apple dietary fiber, 1-3 parts of inulin, 1-3 parts of konjaku flour, 1-3 parts of jelly powder, 3-5 parts of PURE WHEY, newborn mineral salt
0.1-1 parts, 0.1-1 parts of yeast powder, each group is divided into pulvis raw material.
6. no seitan according to claim 3 has the meal replacement powder composition for improving blood glucose level, it is characterised in that institute
The amounts of components stated is rice 25-30 parts, 25-30 parts of corn, 25-30 parts of sorghum, 10-15 parts of buckwheat, 10-15 parts of millet, Chenopodiaceae
10-15 parts of flour, 2-4 parts of banaina, 2-4 parts of orange fiber, 3-5 parts of strawberry powder, 1-2 parts of blackcurrant powder, 1-2 parts of pumpkin,
1-2 parts of apple dietary fiber, 1-2 parts of inulin, 1-2 parts of konjaku flour, 2-3 parts of jelly powder, 3-4 parts of PURE WHEY, newborn mineral salt
0.1-0.5 parts, 0.1-0.5 parts of yeast powder, each group is divided into pulvis raw material.
7. there is the meal replacement powder preparation method of composition for improving blood glucose level, spy without seitan described in a kind of claim 5
Sign is to include the following steps, namely：
（1）Raw material is weighed according to component proportion, it is spare；
（2）Rice, corn, sorghum, buckwheat, millet and quinoa powder are further pulverized and sieved respectively, crossing grit number is 250-
300 mesh；
（3）Other components are crossed into 85-100 mesh；
（4）Raw material is mixed to be placed in three-dimensional mixer and is uniformly mixed, packing.
8. preparation method according to claim 7, it is characterised in that the Raw Materials Rice, corn, sorghum, buckwheat, small
Rice, quinoa powder are handled by extruding or roller drying.
9. meal replacement powder composition according to claim 5, it is characterised in that can also include vitamin, minerals, the two
Dosage is 0.05-0.1 parts, 0.05-0.1 parts.
10. meal replacement powder composition according to claim 5, it is characterised in that can also be processed by conventional processing method
For noodles, biscuit.
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