CN109007569A - A kind of low GI nutrition porridge and the preparation method and application thereof - Google Patents

A kind of low GI nutrition porridge and the preparation method and application thereof Download PDF

Info

Publication number
CN109007569A
CN109007569A CN201810869377.9A CN201810869377A CN109007569A CN 109007569 A CN109007569 A CN 109007569A CN 201810869377 A CN201810869377 A CN 201810869377A CN 109007569 A CN109007569 A CN 109007569A
Authority
CN
China
Prior art keywords
low
nutrition porridge
nutrition
preparation
millet
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201810869377.9A
Other languages
Chinese (zh)
Inventor
刘辉
王成祥
张美娜
马芙俊
韩晓峰
马淑红
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Tong Fu Group Ltd By Share Ltd
Original Assignee
Tong Fu Group Ltd By Share Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tong Fu Group Ltd By Share Ltd filed Critical Tong Fu Group Ltd By Share Ltd
Priority to CN201810869377.9A priority Critical patent/CN109007569A/en
Publication of CN109007569A publication Critical patent/CN109007569A/en
Pending legal-status Critical Current

Links

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
    • 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
    • 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
    • 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
    • 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
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention discloses a kind of low GI nutrition porridges and the preparation method and application thereof, belong to field of food, raw material includes soybean, chick-pea, oat, millet, glutinous millet, highland barley, quinoa, corn, pawpaw, tremella, fructus lycii, xylitol, hydroxypropyl PASELLI EASYGEL, Sucralose, circle bud Cillium, pumpkin, konjaku flour, resistant dextrin, disodium ethylene diamine tetraacetate, D- sodium ascorbate, xanthan gum, drinking water, after nutrition porridge obtained is measured according to glucose resultant index human experimentation measuring method as defined in ISO 26642:2010, show its GI value less than 55, belong to low GI food.The nutrition porridge not only mouthfeel it is soft it is glutinous, nutrition is balanced but also satiety is strong, it is often more important that this congee by reasonably formula collocation solves the problems, such as that gruel foods are difficult to low GIization.

Description

A kind of low GI nutrition porridge and the preparation method and application thereof
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of low GI nutrition porridge and the preparation method and application thereof.
Background technique
Congee class has had thousands of years edible tradition in China, and gruel is easy to digest with its, soft glutinous, the full of nutrition spy of mouthfeel Point is liked by many people, and it is edible to be especially suitable for people in poor health, that digestion power is weak.But since the cereal in congee contains Much starch, and the time usually cooked is longer, thus dissolve out using carbohydrate --- there are many starch and dextrin, Cause GI (glycemic index) value of congee higher, starchy material is fast in the intracorporal accretion rate of people, and blood glucose is in a short time It quickly increases, then rapid decrease, causes blood glucose fluctuation, insulin is caused to fluctuate accordingly.The high GI of common congee class is special Point causes its unsuitable diabetes patient to eat with the crowd for needing to control blood glucose.
GI is the english abbreviation of glycemic index (glycemic index, GI), also known as glycemic index, glycemic index, It is a physiologic parameters for evaluating carbohydrate, causes postprandial blood sugar to react degree height, Ke Yigeng for measuring food Scientifically reflect the health effect of diet.A kind of physiologic parameters of the GI as food, it is different from traditional physico-chemical process, It can definitely reflect the physiological status of human body after food intake, be to measure food to cause one of human body postprandial blood sugar to react to have Index is imitated, more can truly reflect its digestibility of different foods and caused blood glucose response containing equivalent CHO, from " matter " New theory distinguish CHO, be to depended merely in the past measurement diet energy and CHO intake one fabulous supplement of diet control and It improves.According to GI value, food is divided into different brackets by scientist.GI>70 are high GI food, and 55<GI≤70 are middle GI food, GI ≤ 55 food is low GI food.After the food of high GI enters human body, digestion is fast, absorptivity is high, can quickly enter blood and cause Blood glucose peak value, insulin quickly increase, and cause blood glucose decrease speed fast, change of blood sugar is violent；And low GI food then digests slowly, Absorptivity is low, small to blood sugar influence, is conducive to control blood glucose.
Summary of the invention
According to the above-mentioned deficiencies of the prior art, the technical problem to be solved by the present invention is to propose a kind of low GI nutrition porridge and Preparation method and application, by using the proportion of different raw materials and the combination of auxiliary material, it is inclined to solve GI value in the prior art The disadvantage that height is unfavorable for diabetes and blood glucose balance crowd is maintained to eat.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention are as follows:
A kind of preparation method of low GI nutrition porridge, specific step is as follows for this method:
1) soybean and chick-pea precooked with water, pull cooling out, oat drains, pawpaw is diced after corn cleaning；
2) by millet, glutinous millet, highland barley, quinoa, tremella, fructus lycii and the chick-pea handled well, soybean, oat, corn ball milling It is uniformly mixed, obtains rice material；
3) by xylitol, hydroxypropyl PASELLI EASYGEL, Sucralose, the luxuriant Cillium of circle, pumpkin, konjaku flour, anti- Property dextrin, disodium ethylene diamine tetraacetate, D- sodium ascorbate, xanthan gum be added in drinking water, ultrasonic treatment is formed and is homogenized Then rice material and papaw pieces are added in liquid, be ultrasonically treated 3-5min, obtain nutrition porridge raw material；
4) nutrition porridge raw material is filling, sealing, cooling the finished product after high temperature sterilization.
Preferably, the temperature precooked is 90-95 DEG C of duration 10-20min.
Preferably, the temperature of the high temperature sterilization is 120-130 DEG C, duration 30-90min.
Preferably, the revolving speed of the ball milling is 800-1000r/min, duration 10-15min.
Preferably, the power of the ultrasonic treatment is 200-400w, frequency 30-40Hz, duration 15-25min.
Preferably, the filling specification is 180-320g/ tank.
A kind of low GI nutrition porridge is prepared using the preparation method of the low GI nutrition porridge.
Preferably, the low GI nutrition porridge includes the raw material of following mass percent: soybean 0.6-1.6%；Chick-pea 0.6-1.8%；Oat 0.7-2.7%；Millet 1.3-5.3%；Glutinous millet 0.2-1.2%；Highland barley 0.1-0.5%；Quinoa 0.1- 0.5%；Corn 0.7-2.7%；Pawpaw 1.8-3.8%；Tremella 0.1-0.3%；Fructus lycii 0.1-0.5%；Xylitol 0.3- 2.3%；Hydroxypropyl PASELLI EASYGEL 0.23-0.63%；Sucralose 0.05-0.15%；Circle bud Cillium 0.22- 0.82%；Pumpkin 1.0-4.0%；Konjaku flour 0.04-0.24%；Resistant dextrin 0.2-0.6%；Disodium ethylene diamine tetraacetate 0.01-0.03%；D- sodium ascorbate 0.03-0.15%；Xanthan gum 0.07-0.27%；Drink water surplus.
Preferably, the low GI nutrition porridge includes the raw material of following mass percent: soybean 1.1%；Chick-pea 1.2%； Oat 1.7%；Millet 3.3%；Glutinous millet 0.7%；Highland barley 0.3%；Quinoa 0.3%；Corn 1.7%；Pawpaw 2.8%；Tremella 0.2%；Fructus lycii 0.3%；Xylitol 1.36%；Hydroxypropyl PASELLI EASYGEL 0.45%；Sucralose 0.1%；Circle bud Chinese herbaceous peony Sub- shell powder 0.54%；Pumpkin 2.7%；Konjaku flour 0.14%；Resistant dextrin 0.45%；Disodium ethylene diamine tetraacetate 0.02%；D- Sodium ascorbate 0.09%；Xanthan gum 0.18%；Drink water surplus.
A kind of application of low GI nutrition porridge, the low GI nutrition porridge are used for diabetes and need to control blood glucose crowd Generation meal.
Soyabean nutrient value is very high, in addition to high-quality protein rich in, unsaturated fatty acid and insoluble diedairy fiber, The functional components such as isoflavones, sojasterol and soyabean oligosaccharides also rich in are such as high to nutrition-related chronic diseases Blood pressure, hyperlipidemia, coronary heart disease etc. have certain prevention effect.
Chick-pea is rich in folic acid, potassium, magnesium, phosphorus, zinc, copper and vitamin B1, also contains a certain number of niacin, vitamin B6, pantothenic acid, calcium and fiber.Chick-pea enrich blood, in terms of effect it is obvious, be the best food of diabetes, hypertensive patient Product.Chick-pea contains trace element chromium, and chromium plays an important role in the glycometabolism of body and fat metabolism.Diabetic Exactly because insulin relative or absolute deficiency causes glycometabolism, fat metabolism, protein metabolism disorder.Chromium is glucose tolerance The component part of the factor (GTF), chick-pea have control to diabetes, reduce blood glucose, prevent and mitigate diabetic complication Effect, is all lower than the report of Healthy People about diabetic's chromium content all over the world, and the adjusting of blood sugar for human body metabolism is depended on In the level and coordinative role of 3 factors, this 3 factors are insulin, glucose tolerance receptor and islet receptor.Human body contains chromium Amount is reduced, and will lead to insulin active reduction, and acceptor quantity is reduced, impaired glucose tolerance, to cause diabetes.Edible olecranon Beans product can just be such that internal insulin active and insulin receptor quantity increases, and reach control blood glucose, improve diabetic symptom Purpose.
Oat is rich in dietary fiber, can promote enterogastric peristalsis, is conducive to defecation, and heat is low, and glycemic index is low, blood lipid-reducing blood sugar-decreasing, U.S. FDA assert that oat is functional food, has the effect of reducing cholesterol, steady blood glucose.And oat contain it is highly viscous The Soluble Fiber of degree can delay the emptying of stomach, increase satiety, control appetite.Dietary structure containing oat helps to grow Phase controls Energy intaking, influence of the carbohydrate slowly digested to blood glucose.
The nutritive value of millet is very high, not only containing protein abundant and fat and vitamin, and can be edible, it is used as medicine There are a heat-clearing, clear thirsty, enriching yin, tonifying spleen kidney and stomach, diuresis is harnessed the river and rushed down and other effects.
Glutinous millet is low in addition to glycemic index, and the nutritive value of Radix Et Rhizoma Rhei rice is higher than glutinous rice, and suitable with millet.Its albumen Matter, minerals iron, potassium, zinc etc. and vitamin B1, vitamin B2 etc. are better than glutinous rice.Meanwhile China's Chinese medicine thinks, rheum officinale The effect of rice is there are also invigorating middle warmer and replenishing QI.
Highland barley is the highest crop of beta-glucan in wheat crops in the world, beta glucan by reduce intestinal mucosa with The contact of carcinogen and inhibit the effect of carcinogenic vitamins to prevent colon cancer indirectly；Pass through the synthesis of reducing blood lipid and norcholesterol Prevent cardiovascular disease: diabetes are prevented and treated by control blood glucose.With the work for improving body defenses ability, adjusting circadian rhythm With.
Quinoa is the full nutrition adequate proteins base-forming food of full paddy, and plumule accounts for the 30% of seed, and has nutritional activities, high-quality The protein content of quinoa is up to 16%-22% (beef 20%), and quality is suitable with milk powder and meat, is rich in a variety of amino acid, Wherein there are whole 9 kinds of essential amino acids necessary to human body, ratio is appropriate and is easy to absorb, and is especially enriched in the bad ammonia lacked in plant Acid, the mineral matter nutritionals such as calcium, magnesium, phosphorus, potassium, iron, zinc, selenium, manganese, copper content is high, rich in unsaturated fatty acid, flavonoids, B race dimension The multiple beneficials compound such as raw element and E family vitamin, choline, glycine betaine, folic acid, alpha-linolenic acid, beta glucan, dietary cellulosic Content is up to 7.1%, cholesterol 0, is free of seitan, and low fat is (305kcal/100g) low in calories, it is low it is glycemic (the glycemic value 35 of GI, Low glycemic standard be 55), be nearly all classic in common food.
In corn contained glutathione its have antitumaous effect, it can make these in conjunction with carcinogens a variety of in human body Substance loses carcinogenicity；Institute's containing cellulose, which is a kind of, in corn to be the carbohydrate of absorption of human body, can reduce the intestines of people The concentration of carcinogen in road, and accumulation of the detritus to excrete poison in enteron aisle is reduced, to reduce colon cancer and the carcinoma of the rectum Disease incidence；Contained lignin in corn, the vigor that can make one intracorporal " macrophage " improves 2~3 times, to inhibit carcinoma Generation；Also contain a large amount of minerals magnesium in corn, the magnesium in food has apparent anti-cancer effect.
Fructus lycii, there is now it is many research shows that polysaccharides have promote immune, anti-aging, it is antitumor, remove free radical, The effects of antifatigue, anti-radiation, liver protection, reproductive function protection and improvement.
Circle bud Cillium, circle bud isapgol husk be artificial growth the luxuriant Chinese herbaceous peony of Plantaginaceae Plantago circle (Classification system: Plantago ovata) seed shell, be rich in dietary fiber, up to 80% or more, and wherein soluble dietary fiber with not The ratio of soluble dietary fiber is up to 7:3.2014, it was new raw-food material that country, which defends planning commission's luxuriant isapgol husk of approval circle,.Circle bud Isapgol husk is rich in colloid, is made of pectinose, xylose, half latex aldehydic acid, partial desiccation fat oil and a small amount of aucubin, has Play the role of reducing cholesterolemia, relax bowel and defecation, prevent colon cancer and other gastrointestinal diseases, is particularly helpful to control blood after meal Sugar rises.Meanwhile by the intervention to diabetes, circle bud isapgol husk helps to reduce demand of the diabetic to insulin Amount.
The main component of konjaku flour is konjaku glucomannan, and konjaku glucomannan is a kind of natural macromolecule polysaccharide and excellent Good soluble dietary fiber has the unique physicochemical properties such as water-retaining property, thickening property, emulsibility, gelling and film forming, energy Enough pre- preventing obesities, improvement glycometabolism, alleviation diabetes, adjusting intestinal environment etc..
It is the glucan low in calories of one kind made of Raw material processing that resistant dextrin, which is starch, belongs to low molecule water solubility meals Eat fiber.As one of the raw material of congee in the present embodiment, it can obviously inhibit the rising of eater's postprandial blood sugar and insulin.
Compared with prior art, the medicine have the advantages that
1. common rich in soluble dietary fiber and insoluble diedairy fiber and low GI value in preferably diet of the invention Cereal and bean material carry out rational proportion, give full play to the synergistic effect of each raw material, slow down carbohydrate and turn in stomach and intestine Turn to glucose.Wherein soluble dietary fiber can form one layer of mucous membrane in enteron aisle, slow down the absorption of glucose, thus into one Walk regulating and controlling blood sugar.
2. the present invention according to the principle of nutrition recombination by raw material by carrying out reasonably combined and applying autoclave techniques, and one Aspect can make the nutrition equilibrium of congee, mouthfeel soft glutinous, have lower GI value, remain feature easy to digest, on the other hand It can also achieve the effect that regulating and controlling blood sugar and satiety is provided and then controls appetite and weight, it is edible for general population, it can effectively control Postprandial peak glucose processed, satiety is strong, can play the effect of control weight simultaneously, be particularly suitable as the blood glucose control of diabetes patient Diet processed.
3. the present invention is handled rice material using ball milling mixing, while grinding to rice material, rice can be reduced Expect the molecular force inside each ingredient, is conducive to raising and prepares the mouthfeel of congee and waxy, in combination with ultrasonic treatment, there is the system of reduction The advantages of ripe time, raising production efficiency and congee uniformity.
Specific embodiment
Below by the description to embodiment, the shape of for example related each component of a specific embodiment of the invention, structure It makes, the mutual alignment between each section and connection relationship, the effect of each section and working principle, manufacturing process and the side of operating with Method etc., is described in further detail, completeer to help those skilled in the art to have inventive concept of the invention, technical solution Whole, accurate and deep understanding.
Embodiment 1
In the present embodiment, a kind of low GI nutrition porridge includes the raw material of following mass percent: soybean 0.6%；Chick-pea 0.6%；Oat 0.7%；Millet 1.3%；Glutinous millet 0.2%；Highland barley 0.1%；Quinoa 0.1%；Corn 0.7%；Pawpaw 1.8%； Tremella 0.1%；Fructus lycii 0.1%；Xylitol 0.3%；Hydroxypropyl PASELLI EASYGEL 0.23%；Sucralose 0.05%；Circle bud Cillium 0.22%；Pumpkin 1.0%；Konjaku flour 0.04%；Resistant dextrin 0.2%；Disodium ethylene diamine tetraacetate 0.01%； D- sodium ascorbate 0.03%；Xanthan gum 0.07%；Drink water surplus；
A kind of preparation method of low GI nutrition porridge, specific step is as follows for this method:
1) soybean and chick-pea are precooked 10min in 90 DEG C of water of temperature, pulls cooling out, oat drips after corn cleaning Dry, pawpaw is diced；
2) millet, glutinous millet, highland barley, quinoa, tremella, fructus lycii and the chick-pea handled well, soybean, oat, corn are placed in Ball milling 10min is carried out in ball mill at revolving speed 800r/min, is uniformly mixed, obtains rice material；
3) by xylitol, hydroxypropyl PASELLI EASYGEL, Sucralose, the luxuriant Cillium of circle, pumpkin, konjaku flour, anti- Property dextrin, disodium ethylene diamine tetraacetate, D- sodium ascorbate, xanthan gum are added in drinking water, in power 200w, frequency 30Hz It is ultrasonically treated 15min and forms homogeneous slurry, then addition rice material and papaw pieces, under identical ultrasound condition, be ultrasonically treated 4min, obtain Nutrition porridge raw material；
4), the sealing filling by 180g/ tank by nutrition porridge raw material, is placed at 120 DEG C after high temperature sterilization 90min, to guarantee congee The standard for reaching commercial sterilization is finally passed through cold water, and the congee after cooling sterilizing obtains low GI nutrition porridge to room temperature.
Embodiment 2
The present embodiment is with embodiment 1, the difference is that GI nutrition porridge includes the raw material of following mass percent in the present embodiment: Soybean 1.1%；Chick-pea 1.2%；Oat 1.7%；Millet 3.3%；Glutinous millet 0.7%；Highland barley 0.3%；Quinoa 0.3%；Corn 1.7%；Pawpaw 2.8%；Tremella 0.2%；Fructus lycii 0.3%；Xylitol 1.36%；Hydroxypropyl PASELLI EASYGEL 0.45%；Three Chlorine sucrose 0.1%；Circle bud Cillium 0.54%；Pumpkin 2.7%；Konjaku flour 0.14%；Resistant dextrin 0.45%；Ethylenediamine Tetraacethyl disodium 0.02%；D- sodium ascorbate 0.09%；Xanthan gum 0.18%；Drink water surplus.
The temperature precooked in preparation method is 93 DEG C of duration 15min, and the temperature of high temperature sterilization is 125 DEG C, duration 60min, Filling specification is 300g/ tank, and the revolving speed of ball milling is 900r/min, and duration 15min, the power of ultrasonic treatment is 350w, frequency For 35Hz, duration 20min.
Embodiment 3
The present embodiment with embodiment 1, unlike the present embodiment with embodiment 1, unlike GI nutrition in the present embodiment Congee includes the raw material of following mass percent: soybean 1.6%；Chick-pea 1.8%；Oat 2.7%；Millet 5.3%；Glutinous millet 1.2%；Highland barley 0.5%；Quinoa 0.5%；Corn 2.7%；Pawpaw 3.8%；Tremella 0.3%；Fructus lycii 0.5%；Xylitol 2.3%；Hydroxypropyl PASELLI EASYGEL 0.63%；Sucralose 0.15%；Circle bud Cillium 0.82%；Pumpkin 4%；Evil spirit Taro powder 0.24%；Resistant dextrin 0.6%；Disodium ethylene diamine tetraacetate 0.03%；D- sodium ascorbate 0.15%；Xanthan gum 0.27%；Drink water surplus.
The temperature precooked in preparation method is 93 DEG C of duration 15min, and the temperature of high temperature sterilization is 130 DEG C, duration 30min, Filling specification is 320g/ tank, and the revolving speed of ball milling is 1000r/min, and duration 15min, the power of ultrasonic treatment is 400w, frequency For 40Hz, duration 25min.
The nutritional ingredient of low GI nutrition porridge is detected by taking embodiment 2 as an example, the results are shown in Table 1.
The nutritional ingredient of the low GI nutrition porridge of table 1
The low GI nutrition porridge being prepared by the embodiment of the present invention 2, dietary content are up to 1.6%, and protein content is 1.8%, available carbohydrate content is 8.4%, and the dietary fiber in formula is conducive to the control of intestinal health and blood glucose System.
The congee prepared by present example 2 is according to ISO26642:2010 (" Food products-Determination Of the glycaemic index (GI) and recommendation for food classification ") test Method carries out glycemic index, the measurement of GI.
1, testing scheme designs
Test method is according to reference to ISO26642:2010.
1) subject 10-15 for collecting sugar-free metabolism related diseases and taking in without influence glycometabolism drug, record tested Person's basic condition provides test letter of consent and subject is asked to sign.
2) timetable is formulated, guarantee is same period collective test every time, can be tested every other day in the case of conditions permit.
3) it can not feed, intake after measuring at previous 10 points of evening prompting subject's evening, that night can not drink, inedible beans system Product；It can not strenuous exercise from preceding a whole night and measurement morning day.
4) measurement subject blood sampling finger is sterilized with cotton ball soaked in alcohol, is taken a blood sample after volatilizing with aseptic blood taking needle, with Roche vigor Type blood glucose meter measures blood glucose.
5) every group of blood glucose need to measure fasting blood-glucose 2 times, and interval is no more than 5min, and data difference is no more than 0.2.
6) 50g glucose is taken, is finished off after the dissolution of 250mL warm water, then mend and drink 250ml warm water；It is calculated in advance comprising equivalent The low GI congee of valuable carbohydrate, preheating because the water content of congee has been approached 500mL, therefore are no longer mended after eating and are drunk water.It is all Food, which needs to eat in 12-15min, to be finished.
7) it respectively takes a blood sample once in 15,30,45,60,90 and 120min, measures blood glucose with blood glucose meter, and record result.
8) it is completed, it is a to provide breakfast.
2, personnel recruitment demand
1) subject at least 12 (12-15) for collecting sugar-free metabolic disease, the age 20-40 years old, health, BMI Index is between 18.0-23.9.
BMI index=weight (kg)/[height (m)]2
2) it is accustomed to without excessive drinking, preferably without tobacco habit, diet is more regular.
3) to beans and cereal foods without allergies.
4) there is no glycolipid metabolism related diseases medical history, such as diabetes.
5) currently without hypoglycemic medicine is taken, such as steroids, protease inhibitors or resisting mental disease drug；Do not take With interference food digestion and absorption drug such as slimming drugs, and depressor and treatment medicine for treating osteoporosis except.
6) do not have to suffer from the heavy disease for needing hospitalization and without undergoing operative treatment in first trimester.
7) personnel's routine physical examination.The report documentary evidence of weight, normal fasting blood-glucose and blood lipid is provided.If (blood lipid There is exception, can be considered according to number total amount, if number is inadequate, including blood lipid mile abnormality person is contemplated that)
8) if test subject's fasting blood-glucose is higher than 6.1 for the first time, glucose drinks blood glucose when into rear 2h and is higher than 7.8, it was demonstrated that Pathoglycemia, the subject need to stop test.
3, blood sugar test articles
Roche blood glucose meter vigor type and test paper (Roche, Switzerland's import), disinfection cotton swab (Shijiazhuang Kang Ertai Medical treatment device Tool Co., Ltd), DEXTROSE ANHYDROUS (Kang Meibaoning pharmaceutical Co. Ltd), medicinal alcohol (the limited public affairs of Handan City's Jie Likang commerce and trade Department)
4, food preparation method
1) amount of carbohydrate and edible total amount in test product: the carbohydrate quantity in low GI nutrition porridge passes through spectrum Buddhist nun's test is detected (nutritional labeling and dietary fiber content), as a result as follows.
The low GI nutrition porridge of table 2 using carbohydrate content
Sample Using carbohydrate (g/100g)
Low GI nutrition porridge 8.4
It is computed, the low GI nutrition porridge of equivalent 50g carbohydrate is 600g.
2) preparation method of low GI nutrition porridge
The film for opening low GI nutrition porridge, is put into micro-wave oven heat once, eats after putting temperature.
3) storing mode of low GI nutrition porridge
Low GI nutrition porridge is stored at room temperature, and prevents from freezing (4-32 DEG C of temperature), the shelf-life 15 months.
4) method of carbohydrate content in food is detected
According to national standard, GB 28050-2011 method is used using carbohydrate.
5) with the description of meal drinking water or other permission beverages, including type and dosage
It is warm plain boiled water, total amount 500ml with water.
5, the health and fitness information of participant
Table 3A group subject's essential information
Table 4B group subject's essential information
6, data statistics and interpretation of result
(1) GI average value
The GI value of the low GI nutrition porridge of A group is that the GI value of the low GI nutrition porridge of 48, B group is 53.
(2) average misses
SE (standard error) value of the GI value of the low GI nutrition porridge of A group is 4.The SE of the GI value of the low GI nutrition porridge of B group (standard error) average value is 4.
(3) initial data, IAUC area data, fasting blood-glucose CV value, and judge the method for elimination point, calculating process and Numerical value
According to the standard of ISO26642:2010, fasting blood-glucose measures CV value < 5% twice, measures Glucose standards every time IAUC value≤30% when object, subject GI value is then used as unqualified removal except the standard deviation range of average value ± 2 times, but ties The subject of fruit qualification is no less than 8 people.
(4) raw data table and calculating
The test of 4.1 glucose
4.1.1 first time glucose is tested: being computed, the CV that A group fasting blood-glucose CV value is respectively less than 5%, IAUC is The CV that 29.9%, B group fasting blood-glucose CV value are respectively less than 5%, IAUC is 29.8%, data qualifier.
4.1.2 it second of glucose test: is computed, the CV that A group fasting blood-glucose CV value is respectively less than 5%, IAUC is The CV that 29.2%, B group fasting blood-glucose CV value are respectively less than 5%, IAUC is 28.2%, data qualifier.
4.1.2 it second of glucose test: is computed, the CV that A group fasting blood-glucose CV value is respectively less than 5%, IAUC is The CV that 27.3%, B group fasting blood-glucose CV value are respectively less than 5%, IAUC is 28.9%, data qualifier.
Through counting, A group glucose standard IAUC value is as follows:
Through counting, B group glucose standard IAUC value is as follows:
4.2 low GI nutrition porridge tests
Low GI nutrition porridge tester amounts to 22 people, 10 people of A group, 12 people of B group.
A group result is as follows:
B group result is as follows:
According to the GI calculation formula in bibliography, GIMeal packet=IAUCMeal packet/IAUCGlucose× 100,
A group calculated result is as follows:
Data SD value is 12.5, and normal data range is should be within the scope of AVER ± 2SD (51 ± 25), i.e. GI value range 26 ~76.9 data of above A1~A9 meet data range requirement, and A10 does not meet data range requirement, so excluding A10 Data, therefore the GI value of the low GI nutrition porridge of A group be 48.
B group calculated result is as follows:
Data SD value is 15.2, and normal data range is should be within the scope of AVER ± 2SD (58 ± 25), i.e. GI value range 27.6~88.4.10 data of above B1~B12 meet data range requirement, and wherein GI value measured by subject B11 is 89, it is except the standard error of average value ± 2 times GI；The initial fasting blood-glucose of subject B12 is high, and repeatedly goes out during the test Existing Hypoglycemic symptoms, physical condition do not meet tested requirement；So two people remove as failure, therefore the low GI battalion of B group The GI value for supporting congee is 53.Comprehensive human body GI test result twice, it can be assumed that the product is low GI food.
Postprandial blood sugar can be effectively reduced in low GI nutrition porridge prepared by the present invention, thus reach the function of control blood glucose, this The invention of congee solves the problems, such as that gruel foods are difficult to GIization, has widened new direction for the exploitation of dieletic foodstuff.
The present invention is exemplarily described above, it is clear that present invention specific implementation is not subject to the restrictions described above, As long as using the improvement for the various unsubstantialities that the inventive concept and technical scheme of the present invention carry out, or not improved this is sent out Bright conception and technical scheme directly apply to other occasions, within the scope of the present invention.Protection of the invention Range should be determined by the scope of protection defined in the claims.

Claims (10)

1. a kind of preparation method of low GI nutrition porridge, which is characterized in that specific step is as follows for this method:
1) soybean and chick-pea precooked with water, pull cooling out, oat drains, pawpaw is diced after corn cleaning；
2) by millet, glutinous millet, highland barley, quinoa, tremella, fructus lycii and chick-pea, soybean, oat, the corn ball milling mixing handled well Uniformly, rice material is obtained；
3) xylitol, hydroxypropyl PASELLI EASYGEL, Sucralose, the luxuriant Cillium of circle, pumpkin, konjaku flour, resistance are pasted Essence, disodium ethylene diamine tetraacetate, D- sodium ascorbate, xanthan gum are added in drinking water, and ultrasonic treatment forms homogeneous slurry, so Rice material and papaw pieces are added afterwards, is ultrasonically treated 3-5min, obtains nutrition porridge raw material；
4) nutrition porridge raw material is filling, sealing, cooling the finished product after high temperature sterilization.
2. the preparation method of low GI nutrition porridge according to claim 1, which is characterized in that the temperature precooked is 90- 95 DEG C of duration 10-20min.
3. the preparation method of low GI nutrition porridge according to claim 1, which is characterized in that the temperature of the high temperature sterilization is 120-130 DEG C, duration 30-90min.
4. the preparation method of low GI nutrition porridge according to claim 1, which is characterized in that the revolving speed of the ball milling is 800- 1000r/min, duration 10-15min.
5. the preparation method of low GI nutrition porridge according to claim 1, which is characterized in that the power of the ultrasonic treatment is 200-400w, frequency 30-40Hz, duration 15-25min.
6. the preparation method of low GI nutrition porridge according to claim 1, which is characterized in that the filling specification is 180- 320g/ tank.
7. a kind of low GI nutrition porridge, which is characterized in that the low GI nutrition porridge is using any low GI nutrition of claim 1-6 The preparation method of congee is prepared.
8. low GI nutrition porridge according to claim 7, which is characterized in that the low GI nutrition porridge includes following quality percentage The raw material of ratio: soybean 0.6-1.6%；Chick-pea 0.6-1.8%；Oat 0.7-2.7%；Millet 1.3-5.3%；Glutinous millet 0.2- 1.2%；Highland barley 0.1-0.5%；Quinoa 0.1-0.5%；Corn 0.7-2.7%；Pawpaw 1.8-3.8%；Tremella 0.1-0.3%； Fructus lycii 0.1-0.5%；Xylitol 0.3-2.3%；Hydroxypropyl PASELLI EASYGEL 0.23-0.63%；Sucralose 0.05- 0.15%；Circle bud Cillium 0.22-0.82%；Pumpkin 1.0-4.0%；Konjaku flour 0.04-0.24%；Resistant dextrin 0.2- 0.6%；Disodium ethylene diamine tetraacetate 0.01-0.03%；D- sodium ascorbate 0.03-0.15%；Xanthan gum 0.07-0.27%； Drink water surplus.
9. low GI nutrition porridge according to claim 7, which is characterized in that the low GI nutrition porridge includes following quality percentage The raw material of ratio: soybean 1.1%；Chick-pea 1.2%；Oat 1.7%；Millet 3.3%；Glutinous millet 0.7%；Highland barley 0.3%；Quinoa 0.3%；Corn 1.7%；Pawpaw 2.8%；Tremella 0.2%；Fructus lycii 0.3%；Xylitol 1.36%；Hydroxypropyl PASELLI EASYGEL 0.45%；Sucralose 0.1%；Circle bud Cillium 0.54%；Pumpkin 2.7%；Konjaku flour 0.14%；Resistant dextrin 0.45%；Disodium ethylene diamine tetraacetate 0.02%；D- sodium ascorbate 0.09%；Xanthan gum 0.18%；Drink water surplus.
10. a kind of application of any low GI nutrition porridge of claim 7-9, which is characterized in that the low GI nutrition porridge For with diabetes and the generation meal for needing to control blood glucose crowd.
CN201810869377.9A 2018-08-02 2018-08-02 A kind of low GI nutrition porridge and the preparation method and application thereof Pending CN109007569A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201810869377.9A CN109007569A (en) 2018-08-02 2018-08-02 A kind of low GI nutrition porridge and the preparation method and application thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201810869377.9A CN109007569A (en) 2018-08-02 2018-08-02 A kind of low GI nutrition porridge and the preparation method and application thereof

Publications (1)

Publication Number Publication Date
CN109007569A true CN109007569A (en) 2018-12-18

Family

ID=64647960

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201810869377.9A Pending CN109007569A (en) 2018-08-02 2018-08-02 A kind of low GI nutrition porridge and the preparation method and application thereof

Country Status (1)

Country Link
CN (1) CN109007569A (en)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110692676A (en) * 2019-11-01 2020-01-17 博生众康(厦门)医药生物技术股份有限公司 Quinoa rice meal replacement composite food with low GI (glycemic index) and GL (GL) values as well as preparation method and application thereof
CN110973458A (en) * 2019-11-26 2020-04-10 同福集团股份有限公司 Health-care coarse cereal porridge and preparation method thereof
CN112262956A (en) * 2020-10-26 2021-01-26 河北省农林科学院谷子研究所 Slowly digestible low glycemic index food and preparation method thereof
CN112293648A (en) * 2020-10-26 2021-02-02 山西省农业科学院农产品加工研究所 Low-glycemic quinoa eight-treasure porridge and preparation method thereof
CN113575850A (en) * 2021-07-29 2021-11-02 厦门银鹭食品集团有限公司 Sucrose-free instant quinoa oat porridge with long shelf life and preparation method thereof
CN113826812A (en) * 2021-09-13 2021-12-24 吉林省农嫂食品有限公司 Low-glycemic-index corn-based nutrition brewing powder and preparation method thereof
CN114532479A (en) * 2022-03-15 2022-05-27 燕之初健康美（厦门）食品有限公司 Low-GI (glycemic index) flower gel porridge and preparation method thereof
CN115088747A (en) * 2022-06-30 2022-09-23 广州酒家集团利口福食品有限公司 Composition for preparing low-GI food and application thereof
CN117481301A (en) * 2024-01-03 2024-02-02 中国食品发酵工业研究院有限公司 Low-GI (gastrointestinal tract) brewing instant rice composition and preparation method and application thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103478567A (en) * 2013-10-08 2014-01-01 南昌大学 Glucose-control porridge and preparation technology
CN104543730A (en) * 2015-02-11 2015-04-29 同福碗粥股份有限公司 Porridge suitable for patients with diabetes and preparation method of porridge
CN105192526A (en) * 2015-09-08 2015-12-30 杭州娃哈哈饮料有限公司 Eight-treasure porridge canned product with low glycemic index
CN107212228A (en) * 2017-06-30 2017-09-29 成都南野食品有限公司 A kind of quinoa alimentation composition, quinoa product
CN108142803A (en) * 2018-02-08 2018-06-12 黄志强 Full nutrition coarse food grain

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103478567A (en) * 2013-10-08 2014-01-01 南昌大学 Glucose-control porridge and preparation technology
CN104543730A (en) * 2015-02-11 2015-04-29 同福碗粥股份有限公司 Porridge suitable for patients with diabetes and preparation method of porridge
CN105192526A (en) * 2015-09-08 2015-12-30 杭州娃哈哈饮料有限公司 Eight-treasure porridge canned product with low glycemic index
CN107212228A (en) * 2017-06-30 2017-09-29 成都南野食品有限公司 A kind of quinoa alimentation composition, quinoa product
CN108142803A (en) * 2018-02-08 2018-06-12 黄志强 Full nutrition coarse food grain

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110692676A (en) * 2019-11-01 2020-01-17 博生众康(厦门)医药生物技术股份有限公司 Quinoa rice meal replacement composite food with low GI (glycemic index) and GL (GL) values as well as preparation method and application thereof
CN110973458A (en) * 2019-11-26 2020-04-10 同福集团股份有限公司 Health-care coarse cereal porridge and preparation method thereof
CN112262956A (en) * 2020-10-26 2021-01-26 河北省农林科学院谷子研究所 Slowly digestible low glycemic index food and preparation method thereof
CN112293648A (en) * 2020-10-26 2021-02-02 山西省农业科学院农产品加工研究所 Low-glycemic quinoa eight-treasure porridge and preparation method thereof
CN113575850A (en) * 2021-07-29 2021-11-02 厦门银鹭食品集团有限公司 Sucrose-free instant quinoa oat porridge with long shelf life and preparation method thereof
CN113826812A (en) * 2021-09-13 2021-12-24 吉林省农嫂食品有限公司 Low-glycemic-index corn-based nutrition brewing powder and preparation method thereof
CN113826812B (en) * 2021-09-13 2024-04-05 吉林省农嫂食品有限公司 Corn-based nutrition brewing powder with low glycemic index and preparation method thereof
CN114532479A (en) * 2022-03-15 2022-05-27 燕之初健康美（厦门）食品有限公司 Low-GI (glycemic index) flower gel porridge and preparation method thereof
CN115088747A (en) * 2022-06-30 2022-09-23 广州酒家集团利口福食品有限公司 Composition for preparing low-GI food and application thereof
CN115088747B (en) * 2022-06-30 2024-03-08 广州酒家集团利口福食品有限公司 Composition for preparing low GI food and application thereof
CN117481301A (en) * 2024-01-03 2024-02-02 中国食品发酵工业研究院有限公司 Low-GI (gastrointestinal tract) brewing instant rice composition and preparation method and application thereof
CN117481301B (en) * 2024-01-03 2024-04-26 中国食品发酵工业研究院有限公司 Low-GI (gastrointestinal tract) brewing instant rice composition and preparation method and application thereof

Similar Documents

Publication Publication Date Title
CN109007569A (en) A kind of low GI nutrition porridge and the preparation method and application thereof
CN104432084B (en) A kind of conditioning powder and its production and use
CN105211853B (en) Blood sugar reducing health composition, electuary and preparation method thereof
CN102187887B (en) Sandwich biscuit with functions of losing weight and regulating blood sugar and production method thereof
WO2020258603A1 (en) Traditional chinese medicine medical nutrition therapy-based composition for treating diabetes, and application
CN104431741B (en) Cereal conditioning porridge and making method and application thereof
CN101564159B (en) Food for reducing hypertension and diabetes and preparation method thereof
CN104413399B (en) A kind of nutrition and health care breakfast flour
CN102550682B (en) Oat milk and preparation method thereof
CN101564161B (en) Nutrition health food special for patients with hyperlipemia and hyperglycemia and preparation method thereof
CN105266005A (en) Coarse cereal porridge with low GI (glycemic index) and preparation method of coarse cereal porridge
CN110326780A (en) A kind of nutritional meal replacement and preparation method thereof with function of blood sugar reduction
CN101116487A (en) Instant nutritive gruel having a function of stabilizing body blood sugar after meal and method for preparing the same
CN102511710B (en) Low energy nutrition powder
CN107373376A (en) A kind of diabetes nutrition formula rice and its preparation and cooking method
CN107006761A (en) It is a kind of suitable for nutritional meal replacement powder of patients with diabetes mellitus and preparation method thereof
CN103829140A (en) Cereal powder with functions of losing weight and reducing blood sugar
CN105211729A (en) A kind of potato increases anti-powder and has the potato steamed bun premixed powder of function of blood sugar reduction
CN104168779A (en) Dietary supplement
CN104305206A (en) Enteral nutrition preparation for fat-burning intervention on metabolic syndrome and application thereof
CN111213690A (en) Formula and preparation method of low-GI chickpea starch bread
CN109662253A (en) A kind of noodles and preparation method thereof with food therapy function
CN110574862A (en) Nutritional weight-losing meal replacement powder suitable for teenagers and children and preparation method thereof
CN105285644A (en) Vinegar beverage rich in dietary fiber and preparation method thereof
CN107897931A (en) Meal replacement powder for nourishing the stomach control energy and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20181218

RJ01 Rejection of invention patent application after publication