CN109043515A - One kind being capable of antidiabetic function food and preparation method thereof - Google Patents
One kind being capable of antidiabetic function food and preparation method thereof Download PDFInfo
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- CN109043515A CN109043515A CN201810862391.6A CN201810862391A CN109043515A CN 109043515 A CN109043515 A CN 109043515A CN 201810862391 A CN201810862391 A CN 201810862391A CN 109043515 A CN109043515 A CN 109043515A
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- Prior art keywords
- quinoa
- oat
- red bean
- buckwheat powder
- resistant starch
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- 235000013305 food Nutrition 0.000 title claims abstract description 27
- 230000003178 anti-diabetic effect Effects 0.000 title claims abstract description 24
- 239000003472 antidiabetic agent Substances 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 240000006162 Chenopodium quinoa Species 0.000 claims abstract description 57
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 48
- 244000075850 Avena orientalis Species 0.000 claims abstract description 47
- 235000007558 Avena sp Nutrition 0.000 claims abstract description 47
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 47
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 47
- 239000000843 powder Substances 0.000 claims abstract description 43
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 40
- 241000219051 Fagopyrum Species 0.000 claims abstract description 27
- 229920000294 Resistant starch Polymers 0.000 claims abstract description 25
- 235000021254 resistant starch Nutrition 0.000 claims abstract description 25
- 235000013376 functional food Nutrition 0.000 claims abstract description 24
- 238000011282 treatment Methods 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 12
- 230000008569 process Effects 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 239000004615 ingredient Substances 0.000 claims description 11
- 239000013049 sediment Substances 0.000 claims description 3
- 239000008280 blood Substances 0.000 abstract description 34
- 210000004369 blood Anatomy 0.000 abstract description 34
- 240000008620 Fagopyrum esculentum Species 0.000 abstract description 13
- 230000003247 decreasing effect Effects 0.000 abstract description 12
- 230000000694 effects Effects 0.000 abstract description 8
- 230000006872 improvement Effects 0.000 abstract description 5
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- 230000006870 function Effects 0.000 description 18
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- 239000008103 glucose Substances 0.000 description 17
- 238000012360 testing method Methods 0.000 description 13
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- 108090000623 proteins and genes Proteins 0.000 description 3
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- 241000209761 Avena Species 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
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- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
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- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
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- 230000001133 acceleration Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
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- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
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- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
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- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000003863 physical function Effects 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000009711 regulatory function Effects 0.000 description 1
- 230000003716 rejuvenation Effects 0.000 description 1
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- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
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- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000003442 weekly effect Effects 0.000 description 1
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
- 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
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- 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
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- 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)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to one kind being capable of antidiabetic function food and preparation method thereof.Functional food of the invention is by quinoa 15%-35%；Red bean 20%-40%；Oat 20%-40%；Buckwheat powder 5%-10%；Resistant starch 10-15% composition.The preparation method of functional food of the invention includes step 1, quinoa, red bean is carried out HIGH PRESSURE TREATMENTs in the pressure of 4 normal atmospheres respectively；Step 2, the quinoa by after HIGH PRESSURE TREATMENT, red bean and oat and buckwheat powder carry out high-temperature process at 140 DEG C respectively；Step 3 weighs quinoa, red bean, oat and buckwheat powder after high-temperature process according to above-mentioned weight content and resistant starch obtains functional food after mixing.Functional food of the invention reaches 96.7% to the improvement rate of hyperlipemic patients, blood sugar decreasing effect is obvious by organically combining quinoa, red bean, oat, buckwheat powder and resistant starch.The effect of present invention is by that can make its each component after to raw materials used progress high temperature, HIGH PRESSURE TREATMENT plays more preferable, and blood sugar decreasing effect is more preferable.
Description
Technical field
The present invention relates to a kind of functional food, and in particular to one kind being capable of antidiabetic function food and preparation method thereof.
Background technique
Under normal circumstances, human body can ensure the source of blood glucose by hormone control and nerve modulation this two big regulating system
It keeps balancing with outlet, blood glucose is made to maintain certain level.But in inherent cause (such as Diabetes family history) and environmental factor
Under the collective effect of (such as unreasonable diet, obesity), two big regulatory functions get muddled, and just will appear the liter of blood glucose level
It is high.Fasting blood-glucose normal value in 6.1mmol/L hereinafter, the normal value of postprandial two hours blood glucose in 7.8mmol/L hereinafter, working as blood glucose
It is hyperglycemia that value, which is higher than normal range (NR),.
With the acceleration of people's life rhythm, the daily life diet of people is more and more irregular, suffers from the number of hyperglycemia year by year
Increase, and the tendency of rejuvenation is presented.Hyperglycemia can induced Diabetic, diabetes are the diseases that current people are difficult to break through
One of, great pain is brought to the daily life of patient.Hyperglycemia generally by bad life habits and environment, coronary heart disease,
The factors such as diabetes cause, and are mainly shown as blood glucose rise, and glucose in urine increases, and can cause osmotic diuresis, so as to cause diuresis
Symptom.Hyperglycemic patients are often also accompanied by the diseases such as hyperlipidemia, hypertension.
Occur some food with function of blood sugar reduction currently on the market, can reduce blood glucose, but effect of reducing blood sugar
Fruit is undesirable.If it is possible to which provide a kind of apparent functional food of blood sugar decreasing effect is for hyperglycemic patients
It is very important.
Summary of the invention
The invention solves in the prior art the technical issues of, it is obvious and without side-effects to provide a kind of blood sugar decreasing effect
Being capable of antidiabetic function food and preparation method thereof.
In order to solve the above-mentioned technical problem, technical solution of the present invention is specific as follows:
One kind can antidiabetic function food, be made of quinoa, red bean, oat, buckwheat powder and resistant starch,
Weight content are as follows:
Quinoa 15%-35%；
Red bean 20%-40%；
Oat 20%-40%；
Buckwheat powder 5%-10%；
Resistant starch 10-15%.
In the above-mentioned technical solutions, the weight content for capableing of each ingredient of antidiabetic function food are as follows:
Quinoa 25%；
Red bean 30%；
Oat 30%；
Buckwheat powder 5%；
Resistant starch 10%.
In the above-mentioned technical solutions, the weight content for capableing of each ingredient of antidiabetic function food are as follows:
Quinoa 30%；
Red bean 25%；
Oat 25%；
Buckwheat powder 10%；
Resistant starch 10%.
In the above-mentioned technical solutions, the weight content for capableing of each ingredient of antidiabetic function food are as follows:
Quinoa 15%；
Red bean 30%；
Oat 35%；
Buckwheat powder 5%；
Resistant starch 15%.
A kind of preparation method for capableing of antidiabetic function food, comprising the following steps:
Quinoa, red bean are carried out HIGH PRESSURE TREATMENT in 4 normal atmosphere pressures respectively by step 1, spare；
Step 2, the quinoa by after HIGH PRESSURE TREATMENT, red bean and oat and buckwheat powder carry out at high temperature at 140 DEG C respectively
Reason, it is spare；
Step 3 weighs quinoa, red bean, oat and buckwheat powder after high-temperature process and resistance according to above-mentioned weight content
The functional food is prepared after mixing in starch.
The beneficial effects of the present invention are:
It is provided by the invention can antidiabetic function food by by quinoa, red bean, oat, buckwheat powder and resistance form sediment
Powder organically combines, and wherein quinoa glycemic index is low, but the various nutriments containing needed by human body, and red bean, which plays, inhibits α-sugar
Glycosides enzymically decomposed starch is converted into glucose, reaches 44% to the inhibiting rate of alpha-glucosidase, and oat not only makes the mouth of the functional food
Photosensitive cunning and containing multiple nutritional components and glycemic index it is low, buckwheat powder be also inhibit alpha-glucosidase starch-splitting be converted into Portugal
Grape sugar.The blood sugar decreasing effect of functional food of the invention will be substantially better than the contrast sample 1 being made of quinoa and oat.
Functional food provided by the invention is by that can make its each component after to raw materials used progress high temperature, HIGH PRESSURE TREATMENT
The effect of, plays more preferable, and blood sugar decreasing effect is more preferable.
Functional food provided by the invention reaches 96.7% to the improvement rate of hyperglycemic patients, and blood sugar decreasing effect is obvious.
Specific embodiment
The present invention provide one kind can antidiabetic function food, be by quinoa, red bean, oat, buckwheat powder and resistance
Starch composition, weight content are as follows: quinoa 15%-35%；Red bean 20%-40%；Oat 20%-40%；Buckwheat powder 5%-
10%；Resistant starch 10-15%.It is preferred that the weight content for capableing of each ingredient of antidiabetic function food are as follows: quinoa 25%；
Red bean 30%；Oat 30%；Buckwheat powder 5%；Resistant starch 10%.It is preferred that described being capable of each ingredient of antidiabetic function food
Weight content are as follows: quinoa 30%；Red bean 25%；Oat 25%；Buckwheat powder 10%；Resistant starch 10%.It is preferred that the energy
The weight content of enough each ingredients of antidiabetic function food are as follows: quinoa 15%；Red bean 30%；Oat 35%；Buckwheat powder 5%；
Resistant starch 15%.
Quinoa contains good high microsteping carbohydrate, is low sugar food, and glycemic index is almost all cereal
In it is minimum, so quinoa is ideal food for the crowd of hyperglycemia.And the protein content of quinoa is high
It up to 16-22%, and is complete high-quality protein, containing there are many amino acid, and ratio is reasonable, is easy to be absorbed by the body.Protein exists
It is by being utilized after breaks down into amino acids, so human body lacks any amino acid and can all influence body in human body
The performance of immune function and other physical functions, makes human body be in the state of inferior health, is easy to be invaded by various diseases
It attacks, and the contained amino acid classes in quinoa are more complete, including 8 kinds of essential amino acids and a kind of required ammonia of children
Base acid, especially containing in plant general lack of lysine.Quinoa is also rich in the mines such as calcium, iron, zinc, magnesium, phosphorus, selenium, manganese, potassium
Matter-element element, especially the elements such as zinc, manganese are seldom contained in common cereal, and the Determination of Potassium of quinoa is very high, but sodium
Only the 1/8 of wheat meets the health requirements of low-sodium and high-potassium.
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,
Water-soluble dietary fiber is 4.7 times and 7.7 times of seedling and corn respectively in oat, B family vitamin, niacin in oat,
Folic acid, pantothenic acid are all relatively abundanter, especially vitamin E, up to 15 milligrams in every 100 grams of oats.Furthermore also contain paddy in oat
The saponin(e (main component of ginseng) lacked in class grain.The amino acid composition of protein is more comprehensive, and needed by human 8 kinds
Amino acid content ranks first, and especially contains lysine, has effects that reducing blood lipid.
The effects of buckwheat powder energy blood pressure lowering, hypoglycemic, reducing blood lipid, improvement microcirculation.
Red bean has good relax bowel and defecation, lowering blood pressure and blood fat, the work for adjusting blood glucose, prevention calculus, body building and weight reducing
With.
Resistant starch is also known as enzyme resistant starch, and indigestibility starch cannot be digested in small intestine, but in the intestines and stomach knot of people
In intestines fermentation reaction can be played with volatile fatty acid.
The present invention does not have particular/special requirement to each ingredient, as long as common ingredient in field.
The present invention also provides the preparation methods that one kind is capable of antidiabetic function food, comprising the following steps:
Quinoa, red bean are carried out HIGH PRESSURE TREATMENT in 4 normal atmosphere pressures respectively by step 1, spare；
Step 2, the quinoa by after HIGH PRESSURE TREATMENT, red bean and oat and buckwheat powder carry out at high temperature at 140 DEG C respectively
Reason, it is spare；
Step 3 weighs quinoa, red bean, oat and buckwheat powder after high-temperature process and resistance according to above-mentioned weight content
The functional food is prepared after mixing in starch.
Embodiment 1
The present invention provide one kind can antidiabetic function food, be by following weight content at being grouped as: quinoa
25%；Red bean 30%；Oat 30%；Buckwheat powder 5%；Resistant starch 10%.
Quinoa, red bean are carried out HIGH PRESSURE TREATMENT in 4 normal atmosphere pressures respectively by step 1, spare；
Step 2, the quinoa by after HIGH PRESSURE TREATMENT, red bean and oat, buckwheat powder and resistant starch are respectively at 140 DEG C
High-temperature process is carried out, it is spare；
Step 3 weighs quinoa, red bean, oat and buckwheat powder after high-temperature process and resistance according to above-mentioned weight content
The functional food is prepared after mixing in starch, dispense 20g/ bags.
Embodiment 2
The present invention provide one kind can antidiabetic function food, be by following weight content at being grouped as: quinoa
30%；Red bean 25%；Oat 25%；Buckwheat powder 10%；Resistant starch 10%.
Quinoa, red bean are carried out HIGH PRESSURE TREATMENT in 4 normal atmosphere pressures respectively by step 1, spare；
Step 2, the quinoa by after HIGH PRESSURE TREATMENT, red bean and oat and buckwheat powder carry out at high temperature at 140 DEG C respectively
Reason, it is spare；
Step 3 weighs quinoa, red bean, oat and buckwheat powder after high-temperature process and resistance according to above-mentioned weight content
The functional food is prepared after mixing in starch, dispense 20g/ bags.
Embodiment 3
The present invention provide one kind can antidiabetic function food, be by following weight content at being grouped as: quinoa
15%；Red bean 30%；Oat 35%；Buckwheat powder 5%；Resistant starch 15%.
Quinoa, red bean are carried out HIGH PRESSURE TREATMENT in 4 normal atmosphere pressures respectively by step 1, spare；
Step 2, the quinoa by after HIGH PRESSURE TREATMENT, red bean and oat and buckwheat powder carry out at high temperature at 140 DEG C respectively
Reason, it is spare；
Step 3 weighs quinoa, red bean, oat and buckwheat powder after high-temperature process and resistance according to above-mentioned weight content
The functional food is prepared after mixing in starch, dispense 20g/ bags.
Comparative test 1
Quinoa is carried out HIGH PRESSURE TREATMENT in 4 normal atmosphere pressures by step 1, spare；
Step 2, by after HIGH PRESSURE TREATMENT quinoa and oat high-temperature process is carried out at 140 DEG C respectively, it is spare；
Step 3 is that 5:6 weighs step 2 treated quinoa and oat according to weight part ratio, is uniformly mixed, as compares
Sample 1 dispenses 20g/ bags.
Comparative test 2
According to above-mentioned weight proportion: quinoa 25%；Red bean 30%；Oat 30%；Buckwheat powder 5%；Resistant starch 10%,
Quinoa, red bean, oat, buckwheat powder and resistant starch are weighed, after mixing, as contrast sample 2 dispenses 20g/ bags.
In order to verify the blood sugar decreasing effect of functional food provided by the invention, crowd's Efficacy experiments have been carried out.
1, experimental subjects
Choose 300 35-70 years old hyperglycemic patients, patient be randomly divided into 5 groups, respectively test 1 group, experiment 2 groups,
It tests 3 groups, compare 1 group and 2 groups of control；
2, experimental method
Experiment 1-3 group takes the functional food of embodiment 1-3 preparation respectively, 2 times edible daily, one bag every time, continuous to take
With 3 months.
1 group of functional food for taking the preparation of comparative test 1 is compareed, it is 2 times edible daily, one bag every time, continuously take 3
Month.
2 groups of functional food for taking the preparation of comparative test 2 are compareed, it is 2 times edible daily, one bag every time, continuously take 3
Month.
A patient blood glucose is tested after taking weekly.
3, result judgement
Front and back is foretasted, compared with itself, blood glucose is decreased significantly, and average blood sugar decline >=10%, that is, is determined as blood glucose
It reduces effective.
Blood glucose declines percentage=(blood glucose after blood glucose-experiment before testing)/blood glucose * 100% before testing；
4, experimental result
| Group | Test 1 group | Test 2 groups | Test 3 groups | Compare 1 group | Compare 2 groups |
| Total patient's number | 60 | 60 | 60 | 60 | 60 |
| Efficiently individual quantity | 58 | 54 | 52 | 40 | 42 |
| It is efficient | 96.7% | 90.0% | 86.7% | 66.7% | 70.0% |
With test 1 group of comparison it is found that functional food provided by the invention by by quinoa, red bean, oat, buckwheat powder and
Resistant starch organically combines, and blood sugar decreasing effect will be substantially better than the contrast sample 1 being made of quinoa and oat.
With 2 groups of comparisons of test it is found that functional food provided by the invention passes through to raw materials used progress high temperature, HIGH PRESSURE TREATMENT
Afterwards, the effect of capable of making its each component, plays more preferable, and blood sugar decreasing effect is more preferable.
According to the experimental results, functional food provided by the invention is up to 96.7% to the improvement rate of hyperglycemic patients, says
Bright functional food blood sugar decreasing effect of the invention is obvious, and improvement rate is better than control group.
Obviously, the above embodiments are merely examples for clarifying the description, and does not limit the embodiments.It is right
For those of ordinary skill in the art, can also make on the basis of the above description it is other it is various forms of variation or
It changes.There is no necessity and possibility to exhaust all the enbodiments.And it is extended from this it is obvious variation or
It changes still within the protection scope of the invention.
Claims (5)
1. one kind being capable of antidiabetic function food, which is characterized in that formed sediment by quinoa, red bean, oat, buckwheat powder and resistance
Powder composition, weight content are as follows:
Quinoa 15%-35%；
Red bean 20%-40%；
Oat 20%-40%；
Buckwheat powder 5%-10%；
Resistant starch 10-15%.
2. according to claim 1 being capable of antidiabetic function food, which is characterized in that the weight content of each ingredient are as follows:
Quinoa 25%；
Red bean 30%；
Oat 30%；
Buckwheat powder 5%；
Resistant starch 10%.
3. according to claim 1 being capable of antidiabetic function food, which is characterized in that the weight content of each ingredient are as follows:
Quinoa 30%；
Red bean 25%；
Oat 25%；
Buckwheat powder 10%；
Resistant starch 10%.
4. according to claim 1 being capable of antidiabetic function food, which is characterized in that the weight content of each ingredient are as follows:
Quinoa 15%；
Red bean 30%；
Oat 35%；
Buckwheat powder 5%；
Resistant starch 15%.
5. capableing of the preparation method of antidiabetic function food described in a kind of claim 1-4 any one, which is characterized in that packet
Include following steps:
Quinoa, red bean are carried out HIGH PRESSURE TREATMENT in 4 normal atmosphere pressures respectively by step 1, spare；
Step 2, the quinoa by after HIGH PRESSURE TREATMENT, red bean and oat and buckwheat powder carry out high-temperature process at 140 DEG C respectively,
It is spare；
Step 3 weighs quinoa, red bean, oat and buckwheat powder after high-temperature process according to above-mentioned weight content and resistance is formed sediment
The functional food is prepared after mixing in powder.
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| CN111184178A (en) * | 2020-03-18 | 2020-05-22 | 河南牧业经济学院 | Resistant starch-containing product, preparation method and application thereof |
| CN114617241A (en) * | 2022-02-24 | 2022-06-14 | 仙乐健康科技股份有限公司 | Composition for breaking sugar and regulating blood sugar balance and application thereof |
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