CN110292159A - A kind of slow digestion potato congee and preparation method thereof rich in Proanthocyanidins from Grape Seeds - Google Patents
A kind of slow digestion potato congee and preparation method thereof rich in Proanthocyanidins from Grape Seeds Download PDFInfo
- Publication number
- CN110292159A CN110292159A CN201910576028.2A CN201910576028A CN110292159A CN 110292159 A CN110292159 A CN 110292159A CN 201910576028 A CN201910576028 A CN 201910576028A CN 110292159 A CN110292159 A CN 110292159A
- Authority
- CN
- China
- Prior art keywords
- potato
- congee
- seed extract
- water
- grape seed
- 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
Links
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 57
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 57
- 230000029087 digestion Effects 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 14
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 14
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 14
- 229920002770 condensed tannin Polymers 0.000 title claims abstract description 8
- 240000006365 Vitis vinifera Species 0.000 title claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 229940087603 grape seed extract Drugs 0.000 claims abstract description 28
- 235000002532 grape seed extract Nutrition 0.000 claims abstract description 28
- 239000001717 vitis vinifera seed extract Substances 0.000 claims abstract description 28
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 26
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 26
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 26
- 235000009566 rice Nutrition 0.000 claims abstract description 26
- 241001506047 Tremella Species 0.000 claims abstract description 24
- 239000004376 Sucralose Substances 0.000 claims abstract description 21
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 21
- 235000019408 sucralose Nutrition 0.000 claims abstract description 21
- 238000012545 processing Methods 0.000 claims abstract description 8
- 240000005979 Hordeum vulgare Species 0.000 claims abstract 3
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 238000009835 boiling Methods 0.000 claims description 17
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000001802 infusion Methods 0.000 claims description 3
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 16
- 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 abstract description 14
- 239000008103 glucose Substances 0.000 abstract description 14
- 239000008280 blood Substances 0.000 abstract description 12
- 210000004369 blood Anatomy 0.000 abstract description 12
- 239000002994 raw material Substances 0.000 abstract description 10
- 235000013339 cereals Nutrition 0.000 abstract description 6
- 239000002699 waste material Substances 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000005484 gravity Effects 0.000 abstract description 3
- 150000002632 lipids Chemical class 0.000 abstract description 3
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 201000001421 hyperglycemia Diseases 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000004044 response Effects 0.000 abstract description 2
- 229920002472 Starch Polymers 0.000 description 35
- 235000019698 starch Nutrition 0.000 description 35
- 239000008107 starch Substances 0.000 description 35
- 239000000047 product Substances 0.000 description 24
- 241000209219 Hordeum Species 0.000 description 23
- 241000209094 Oryza Species 0.000 description 23
- 230000007062 hydrolysis Effects 0.000 description 16
- 238000006460 hydrolysis reaction Methods 0.000 description 16
- 238000011156 evaluation Methods 0.000 description 13
- 239000004615 ingredient Substances 0.000 description 13
- 238000007789 sealing Methods 0.000 description 12
- 241000219095 Vitis Species 0.000 description 11
- 239000000654 additive Substances 0.000 description 10
- 230000000996 additive effect Effects 0.000 description 10
- 238000000034 method Methods 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 7
- 238000004088 simulation Methods 0.000 description 7
- 230000001954 sterilising effect Effects 0.000 description 7
- 238000005303 weighing Methods 0.000 description 7
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 238000004904 shortening Methods 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 230000002641 glycemic effect Effects 0.000 description 5
- 239000000523 sample Substances 0.000 description 5
- 210000002784 stomach Anatomy 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 4
- 210000000697 sensory organ Anatomy 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 208000013016 Hypoglycemia Diseases 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000003625 amylolytic effect Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000001079 digestive effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000002218 hypoglycaemic effect Effects 0.000 description 3
- 238000000338 in vitro Methods 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 210000000813 small intestine Anatomy 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 208000031226 Hyperlipidaemia Diseases 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 238000005054 agglomeration Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000002596 correlated effect Effects 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000005180 public health Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- JPFCOVZKLAXXOE-XBNSMERZSA-N (3r)-2-(3,5-dihydroxy-4-methoxyphenyl)-8-[(2r,3r,4r)-3,5,7-trihydroxy-2-(4-hydroxyphenyl)-3,4-dihydro-2h-chromen-4-yl]-3,4-dihydro-2h-chromene-3,5,7-triol Chemical compound C1=C(O)C(OC)=C(O)C=C1C1[C@H](O)CC(C(O)=CC(O)=C2[C@H]3C4=C(O)C=C(O)C=C4O[C@@H]([C@@H]3O)C=3C=CC(O)=CC=3)=C2O1 JPFCOVZKLAXXOE-XBNSMERZSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 241000209763 Avena sativa Species 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 244000045195 Cicer arietinum Species 0.000 description 1
- 235000010523 Cicer arietinum Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000001145 Metabolic Syndrome Diseases 0.000 description 1
- 229920001991 Proanthocyanidin Polymers 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000000875 corresponding effect Effects 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000003087 glucogenic effect Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 238000001027 hydrothermal synthesis Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 239000001573 invertase Substances 0.000 description 1
- SZVJSHCCFOBDDC-UHFFFAOYSA-N iron(II,III) oxide Inorganic materials O=[Fe]O[Fe]O[Fe]=O SZVJSHCCFOBDDC-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 238000012946 outsourcing Methods 0.000 description 1
- 238000012261 overproduction Methods 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 229940026314 red yeast rice Drugs 0.000 description 1
- 239000013074 reference sample Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000021254 resistant starch Nutrition 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 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
- 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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to food processing technology fields, more particularly to a kind of slow digestion potato congee and preparation method thereof rich in Proanthocyanidins from Grape Seeds, it is made of following raw material: fresh potato, oat, highland barley, glutinous rice, tremella, Sucralose, grape seed extract, water.The present invention adds grape seed extract as functional component, and congee product has significant slow digestion healthcare function, the edible blood glucose response that can assist improving hyperglycemia blood lipid patient.The product meets the demand to healthy staple food instantly, while can turn waste into wealth, and promotes comprehensive utilization, expands staple food grain processing industry chain value, improves processing of farm products conversion ratio, further increase the specific gravity that processed output accounts for the general production value of agriculture, have a vast market foreground.
Description
Technical field
The invention belongs to food processing technology field more particularly to a kind of slow digestion Ma Ling rich in Proanthocyanidins from Grape Seeds
Potato congee and preparation method thereof.
Technical background
Potato is to be only second to rice in the world, the fourth-largest cereal crops of wheat and corn.Potato nutritional is abundant, ammonia
Base acid composition is uniform.In addition, potato be also rich in it is some have effects that certain Phytochemistry element, such as phenols, flavonoids and
Carotenoid takes in certain potato body health benefits.
However, China faces potato overproduction, the not high problem of deep process technology.Simultaneously as potato is processed
Enterprise based on starch or the processing of full powder, can generate largely process water in process for a long time, and advanced form
Research and development of products investment shortcoming.
Grape is a big industrial crops in China, and there are about half every year for making grape wine, however the grape after making wine
The byproduct fractions such as seed and skin slag are normally used for Fodder making or are directly discarded into environment, cause low value-added waste
While also polluted environment.And contain a large amount of plant polyphenol in these grape pips and skin slag, wherein grape pip original pattern
Element is main component.Research finds that proanthocyanidin has extremely strong anti-oxidant, reducing blood lipid, blood glucose and anti-obesity and other effects.Closely
Year the study found that proanthocyanidins can by inhibit amylase activity or with starch granules by non-covalent bond such as hydrogen bond or
Person is the modes such as hydrophobic interaction, improves the resistance starch content in starch composition, reduces starch in the intracorporal digestion speed of people
Rate.
Starch is the main carbohydrate source in human nutrition.Usually account for the 45~70% of gross energy intake.It passes
Staple food products unite since starch digestion rate is fast, blood glucose generating rate is high, it is difficult to meet the metabolic syndromes such as obesity, hyperglycemia and suffer from
The demand of person can not meet the needs of public health to food nutrition.If potato, grape seed extract are combined exploitation
A staple food products can then efficiently use processing waste, improve value-added content of product, and meet public health demand.
Glycemic index is a kind of index for causing blood glucose response degree height for measuring a kind of food.Blood glucose generates
The english abbreviation of index (Glycemic Index) is GI, and in general, a kind of GI < 55 of food is then called low GI food；
GI > 70 is high GI；Falling between is middle GI.The food of low GI, the glucogenic rate in human body alimentary canal
Slowly, the raised degree of blood sugar for human body is lower, and eating low GI food has centainly good for the metabolism of blood glucose balance for adjusting human body
Place.The research of mainstream is thought at present, low GI diet can pre- preventing obesity, type-II diabetes and cardiovascular disease generation.
In the prior art, there is the health care congee product of more addition Phytochemistry element, such as add the auxiliary drop of Red Yeast Rice P.E
Blood lipid health care congee adds hypoglycemia patient mixed congee of Caulis Sacchari sinensis extract etc..It is generated in addition, also having by using hypoglycemia
Index raw material, such as highland barley, oat, chick-pea are made the congee product with hypoglycemia patient.The GI of fresh potato compared with
Height, staple food products often GI with higher is compound with grape seed extract by potato, and low GI congee product is made with one
Fixed novelty.
Summary of the invention
It is an object of the invention to be directed to existing problem of resource waste and human-body sub-health problem, one kind is provided and is rich in
Slow digestion potato congee of Proanthocyanidins from Grape Seeds and preparation method thereof.The product has lower GI, meets the people couple
The demand of healthy staple food, while can turn waste into wealth, promote comprehensive utilization, expands staple food grain processing industry chain value, improve agricultural product
Process change rate further increases the specific gravity that processed output accounts for the general production value of agriculture.In addition, while generating economic benefit, it is right
There is important social benefit in improving hyperlipidemia population body health level, reducing hyperlipidemia disease incidence.
The purpose of the present invention is what is be achieved through the following technical solutions: a kind of slow digestion horse rich in Proanthocyanidins from Grape Seeds
Bell potato congee, including following components by weight percent:
With 100g total weight, fresh 8~12g of potato, 3~5g of oat, 3~5g of highland barley, 1~3g of glutinous rice, tremella 0.25~
0.75g, 0~0.001g of Sucralose, 75~85g of water, 0.1~1g of grape seed extract.
Further, the purity of grape seed extract is 90~95wt%.
Further, comprising the following steps:
(1) it precooks after potato cleaning through boiling water, removes the peel and be cut into small pieces after boiling；
(2) oat, highland barley, glutinous rice, tremella etc. are cleaned into dedusting, is weighed by formula loading after draining together with potato ball
In can；
(3) a certain proportion of grape seed extract, Sucralose and hot water are weighed by formula, be fitted into tank, sealed cans；
(4) can is put into infusion in high-pressure steam sterilizing pan, after be water-cooled.
Further, the ageing method in step (1) are as follows: potato is boiled to not generating brown stain but hardness is suitble to dice.
In the present invention, the water temperature of hot water is 65~75 DEG C in step (3)；Cooking conditions in step (4) are as follows: infusion temperature
119~122 DEG C, the time 38~42 minutes.
Grape seed extract system outsourcing used in the present invention is purchased from Xi'an Rui Ying Biotechnology Co., Ltd, product batch
Number RY180611, commodity English name Grapeseedextraction, other raw materials are commercial product.
The beneficial effects of the present invention are: the present invention uses potato, glutinous rice and compound oat, highland barley etc. relatively low
The raw material of GI is major ingredient, adds a certain amount of grape seed extract, the congee made is homogeneous, sweet and dilitious.The present invention
Have great importance to promotion potato staple food grain, and the output value of potato can be improved, promotes the comprehensive utilization of raw-food material,
It increases economic efficiency.Importantly, its fast digestible starch content is lower, postprandial blood sugar to react can be reduced, auxiliary improves blood glucose
It is horizontal.
Detailed description of the invention
Fig. 1 is the appearance of congee under different grape seed extract additive amounts；
Fig. 2 is the in vitro digestion Starch Hydrolysis rate of congee under different grape seed extract additive amounts with the change of hydrolysis time
Change；
Fig. 3 is the starch composition of congee under different grape seed extract additive amounts.
Specific embodiment
It is described further below with reference to comparative example and embodiment are bright to distribution.
The boiling point of water is improved in following embodiment, using pressure cooker to provide the heating temperature of can.
Comparative example 1:
The ingredient of this comparative example is made of potato, oat, highland barley, glutinous rice, tremella, Sucralose, pure water, wherein described
The weight of each ingredient is calculated as with gross weight 100g: potato 10g, oat 4g, highland barley 4g, glutinous rice 2g, tremella 0.5g, Sucralose
0.0002g, pure water 79g.Preparation method includes the following steps:
(1) by potato boiling water boiling 15min, peeling stripping and slicing is taken out；
(2) it after draining oat, highland barley, glutinous rice, tremella cleaning, mixes and is fitted into can with Sucralose, by weighing
Potato block is fitted into can, and 70 DEG C of hot water of constant weight component are injected into can.
(3) with dedicated tin seamer by Can Sealing.
(4) can after sealing is put into autoclave sterilization pot, 121 DEG C of shortening 40min, it is cooling with cold water after taking-up
Congee product is obtained to 40 DEG C.
Embodiment 1
The ingredient of the present embodiment is made of potato, oat, highland barley, glutinous rice, tremella, Sucralose, pure water, wherein described
The weight of each ingredient is calculated as with gross weight 100g: potato 10g, oat 4g, highland barley 4g, glutinous rice 2g, tremella 0.5g, Sucralose
0.0002g, grape seed extract 0.1g, pure water 79g.Preparation method includes the following steps:
(1) by potato boiling water boiling 15min, peeling stripping and slicing is taken out；
(2) it after draining oat, highland barley, glutinous rice, tremella cleaning, mixes and is fitted into can with Sucralose, by weighing
Potato block is fitted into can, and 70 DEG C of hot water of constant weight component are injected into can.
(3) with dedicated tin seamer by Can Sealing.
(4) can after sealing is put into autoclave sterilization pot, 121 DEG C of shortening 40min, it is cooling with cold water after taking-up
Congee product is obtained to 40 DEG C.
Embodiment 2
The ingredient of the present embodiment is made of potato, oat, highland barley, glutinous rice, tremella, Sucralose, pure water, wherein described
The weight of each ingredient is calculated as with gross weight 100g: potato 10g, oat 4g, highland barley 4g, glutinous rice 2g, tremella 0.5g, Sucralose
0.0002g, grape seed extract 0.2g, pure water 79g.Preparation method includes the following steps:
(1) by potato boiling water boiling 15min, peeling stripping and slicing is taken out；
(2) it after draining oat, highland barley, glutinous rice, tremella cleaning, mixes and is fitted into can with Sucralose, by weighing
Potato block is fitted into can, and 70 DEG C of hot water of constant weight component are injected into can.
(3) with dedicated tin seamer by Can Sealing.
(4) can after sealing is put into autoclave sterilization pot, 121 DEG C of shortening 40min, it is cooling with cold water after taking-up
Congee product is obtained to 40 DEG C.
Embodiment 3
The ingredient of the present embodiment is made of potato, oat, highland barley, glutinous rice, tremella, Sucralose, pure water, wherein described
The weight of each ingredient is calculated as with gross weight 100g: potato 10g, oat 4g, highland barley 4g, glutinous rice 2g, tremella 0.5g, Sucralose
0.0002g, grape seed extract 0.3g, pure water 79g.Preparation method includes the following steps:
(1) by potato boiling water boiling 15min, peeling stripping and slicing is taken out；
(2) it after draining oat, highland barley, glutinous rice, tremella cleaning, mixes and is fitted into can with Sucralose, by weighing
Potato block is fitted into can, and 70 DEG C of hot water of constant weight component are injected into can.
(3) with dedicated tin seamer by Can Sealing.
(4) can after sealing is put into autoclave sterilization pot, 121 DEG C of shortening 40min, it is cooling with cold water after taking-up
Congee product is obtained to 40 DEG C.
After finished product congee is cooled room temperature, before shooting is rocked respectively, congee product that is rear and being poured on plate is rocked, as a result
See attached drawing 1.The quality of congee has large effect to the sense organ of congee, if moisture additive amount is low, the quality of congee is thicker, the flowing of congee
Property is poor, is easy to happen agglomeration；If moisture additive amount is high, the quality of congee is diluter, is easy to happen layering.
From attached drawing 1 it may be seen that different formulations Potato congee raw material enrich, full grains, tissue morphology it is good,
On color, it is not added with the milky of the faint yellow and cereal of the congee presentation potato of grape seed extract；Grape pip is added to extract
Tempting brownish red is presented in object.
The total starch content of raw material used in congee is measured using Megazyme total starch kit (K-TASA-100A)；
The moisture content of the raw material used in the present invention the results are shown in Table 1 by halogen fast tester for water content (DHS-20A, hat are sub-) measurement.
1 raw material total starch content of table and moisture content
| Raw material | Moisture content (%) | Total starch content (g/100g) |
| Potato | 76.69±0.54 | 61.25 ± 0.15 (butts) |
| Oat | 12.80±0.15 | 48.73 ± 1.23 (wet basis) |
| Highland barley | 11.68±0.10 | 52.43 ± 0.86 (wet basis) |
| Glutinous rice | 12.90±0.12 | 68.93 ± 0.91 (wet basis) |
| Tremella | 9.97±0.11 | 1.04 ± 0.28 (wet basis) |
As a result it is expressed as mean+SD
Congee in comparative example 1 and embodiment 1,2,3 analyzes its starch composition and Starch Hydrolysis by vitro digestion
Dynamic analysis includes the following steps:
(1) it is cooled to room temperature after fresh congee sample preparation, by the moisture content and total starch content of congee raw material, accurately
The athero- product containing 6.8g total starch of weighing, are placed in glass beaker, and supplementing distilled water makes its gross weight reach 170g (at this time
Content of starch be about 4%), glass beaker to be put in 37 DEG C of water-baths, balances 20min, is reached to system temperature and is balanced and put
A small magnetite is set, is stirred with given pace；
(2) HCl solution (3M) is added, the pH of solution is adjusted to 1.20 ± 0.05；
(3) 19mL stomach simulated digestive juice is added immediately, starts simulation digestion timing；
(4) after stomach simulation digestion 30min, NaOH solution (3M) is added in digestive juice, pH is adjusted to 6.80 ± 0.05；
(5) 23mL intestines simulated digestive juice is added immediately, and pH value of the guarantee system in entire digestion process keeps stablizing,
It is 120min that small intestine, which simulates digestion time,；
(6) respectively stomach simulation digestion 0,15, the 5 of 30min and intestines simulation digestion, 20,30,60,90,120min takes
Sample 0.5mL, and with the 95% ethyl alcohol enzyme deactivation of 2.5mL；
(7) sample is centrifuged (2000g, 10min)；
(8) 0.1mL supernatant is drawn from centrifuge tube, and 0.5mL invertase/conversion enzyme solutions are added, in 37 DEG C of water-baths
10min；
(9) from absorption 0.1mL supernatant in centrifuge tube into tool plug test tube, and the GOPOD solution of 3mL is added, will tries
Pipe measures its absorbance after being put in 50 DEG C of water-bath 20min under 510nm wavelength, is as a result expressed as amylolytic percentage, SH
(%)=0.9 × Gp/Si, wherein SH is amylolytic percentage, GpIt is the amount (g) of the glucose generated, SiIt is initial shallow lake
Powder amount (g).Conversion factor 0.9 indicates the ratio between the molecular weight of starch monomer and the molecular weight of glucose (162/180=0.9)；Root
TS, RDS, SDS and RS content are measured according to Englyst et al..Calculation formula is as follows；
TS=TG × 0.9
RDS=G20×0.9
SDS=(G120-G20)×0.9
RS=TS- (SDS+RDS)
In formula, G120For the glucose content after digestion 120 minutes；G20: digest glucose content after twenty minutes；TG: total
Glucose；0.9: the conversion factor of glucose and starch；Numerical value is expressed as g/100g.
The results are shown in attached figure 2 and attached drawing 3 for the starch of Starch Hydrolysis curve and congee product composition.
In the digestion simulation of stomach and intestine two stages static state, starch hardly hydrolyzes under one's belt, because without hydrolysis starch in stomach
Enzyme.
And in simulation small intestine digestion process, Starch Hydrolysis fast speed, the trend of curve can be seen that from attached drawing 2
With the increase of grape seed extract additive amount, the hydrolysis degree of starch is in decreasing trend.Attached drawing 3 shows that fast digestible starch contains
It measures negatively correlated with grape seed extract additive amount；And the content of slow-digestion starch and resistant starch is then in grape seed extract
Additive amount is positively correlated.Illustrate that adding grape seed extract can increase the anti-digestibility of starch.
For the Starch Hydrolysis dynamics of evaluation not accomplice column, the method provided by Goni, test result uses non-linear song
The first-order equation model of line fitting calculates the kinetic parameter in simulation small intestine stage.Hydrolyze the balance percentage (C of starch∞) and
The kinetic constant k for hydrolyzing starch is as shown in table 2.K is hydrolysis dynamics constant, and the hydrolysis rate of the more big then starch of k is faster.With
The increase of grape seed extract additive amount, hydrolysis dynamics constant k decline, illustrate starch hydrolysis rate reduce.
In addition to by vitro digestion obtain product estimation GI value (Estimated Glycemic Index,
EGI) need to calculate the area (Area Under Curve, AUC) under hydrolysis curves.Accounting equation:
AUC=C∞×(t∞-t0)-(C∞/k)×{1-exp[-k×(t∞-t0)]}
Wherein C∞For balance percentage amylolytic after 180min, t∞For final time (180min), t0When being initial
Between (0min), k is kinetic constant.Hydrolysis index (Hydrolysis Index, HI) is that the AUC of test sample accounts for reference sample
The percentage of (glucose) AUC.Since hydrolysis index (HI) and glycemic index (GI) are in a linear relationship, can be calculated according to formula
It estimates glycemic index (eGI).Accounting equation:
EGI=(0.549 × HI)+39.71
It is reduced by the GI value that in vitro digestion is estimated with the increase of grape seed extract additive amount, product is in
Middle GI scope, when being added to 3% grape seed extract, product is in the scope of low GI.
The steamed bun that table 2 adds the grape seed extract of different content simulates the kinetic parameter under digestion in vitro
| Embodiment | C∞(%) | k×10-1(min-1) | eGI |
| Comparative example 1 | 49.36±1.17 | 0.54±0.08 | 56.72 |
| Embodiment 1 | 51.44±1.24 | 0.50±0.09 | 56.88 |
| Embodiment 2 | 49.88±0.25 | 0.48±0.09 | 55.61 |
| Embodiment 3 | 46.81±0.76 | 0.39±0.07 | 51.25 |
As a result it is expressed as mean+SD
With reference to national standard, using the organoleptic indicator of the method evaluation congee of fuzzy subjective appreciation, by comprising 15 members
Trained group is assessed.According to national standard, there are 6 sensory evaluation factors, including color in the sensory evaluation of mixed congee
Pool, stickiness, hardness, layering/agglomeration situation, smell, flavour.Sensory evaluation group member by binary comparison method determine this 6
The weight coefficient of a factor makees one-to-one comparison to the factor for participating in evaluation first, and when one-to-one compare, important obtains 1 point,
Secondary obtains 0 point, itself compares by 1 minute mark, the total score of indices and the specific gravity of total score are weight.6 sensory evaluations
Factor is respectively 10%, 14%, 15%, 15%, 20% and 26%.According to ballot distribution as a result, establish fuzzy matrix (R) come
The result of show organoleptic's assessment.Sense organ evaluating meter is shown in Table 3.Further use modified hydrothermal processCalculate the comprehensive of each sample
Close scoring.To 5 grades: not successively 100,85,70,55 and 40 points of the tax of fine, preferable, general, poor and difference, it is comprehensive by obscuring
It closes each amount that evaluation result is concentrated multiplied by corresponding score value and to be added respectively, obtains the last evaluation total score of product.
The comprehensive evaluation result of comparative example 1 is H0=84.00, the comprehensive evaluation result of embodiment 1 is H1=81.00, implement
The comprehensive evaluation result of example 2 is H2=80.25, the comprehensive evaluation result of embodiment 3 is H3=79.43.Either comparative example is still
The sense organ that embodiment has suffered from is horizontal, and people are higher to its preference degree.
3 potato congee of table obscures sense organ evaluating meter
Embodiment 4
The ingredient of the present embodiment is made of potato, oat, highland barley, glutinous rice, tremella, Sucralose, pure water, wherein described
The weight of each ingredient is calculated as with gross weight 100g: potato 8g, oat 3g, highland barley 3g, glutinous rice 1g, tremella 0.25g, grape seed extract
0.1g, pure water 85g.Preparation method includes the following steps:
(1) by potato boiling water boiling 15min, peeling stripping and slicing is taken out；
(2) it after draining oat, highland barley, glutinous rice, tremella cleaning, mixes and is fitted into can with Sucralose, by weighing
Potato block is fitted into can, and 70 DEG C of hot water of constant weight component are injected into can.
(3) with dedicated tin seamer by Can Sealing.
(4) can after sealing is put into autoclave sterilization pot, 121 DEG C of shortening 40min, it is cooling with cold water after taking-up
Congee product is obtained to 40 DEG C.Product has lower digestion rate while with preferable organoleptic quality.
Embodiment 5
The ingredient of the present embodiment is made of potato, oat, highland barley, glutinous rice, tremella, Sucralose, pure water, wherein described
The weight of each ingredient is calculated as with gross weight 100g: potato 12g, oat 5g, highland barley 5g, glutinous rice 3g, tremella 0.75g, grape pip extract
Object 1g, pure water 73g.Preparation method includes the following steps:
(1) by potato boiling water boiling 15min, peeling stripping and slicing is taken out；
(2) it after draining oat, highland barley, glutinous rice, tremella cleaning, mixes and is fitted into can with Sucralose, by weighing
Potato block is fitted into can, and 70 DEG C of hot water of constant weight component are injected into can.
(3) with dedicated tin seamer by Can Sealing.
(4) can after sealing is put into autoclave sterilization pot, 121 DEG C of shortening 40min, it is cooling with cold water after taking-up
Congee product is obtained to 40 DEG C.Product has lower digestion rate while with preferable organoleptic quality.
Above-described embodiment is used to illustrate the present invention, rather than limits the invention, in spirit of the invention and
In scope of protection of the claims, to any modifications and changes that the present invention makes, protection scope of the present invention is both fallen within.
Claims (5)
1. a kind of slow digestion potato congee rich in Proanthocyanidins from Grape Seeds, which is characterized in that comprise the following components in parts by weight:
8~12 parts of potato, 3~5 parts of oat, 3~5 parts of highland barley, 1~3 part of glutinous rice, 0.25~0.75 part of tremella, Sucralose 0~
0.001 part, 73~85 parts of water, 0.1~1 part of grape seed extract.
2. potato congee according to claim 1, characterized in that the purity of grape seed extract is 90~95wt%.
3. the preparation method of potato congee described in claim 1, characterized in that the following steps are included:
(1) it precooks after potato cleaning through boiling water, removes the peel and be cut into small pieces after boiling；
(2) oat, highland barley, glutinous rice, tremella are cleaned into dedusting, is weighed by formula loading can after draining together with potato ball
In；
(3) grape seed extract, Sucralose and hot water are weighed by formula, be fitted into tank, sealed cans；
(4) can is put into infusion certain time in pot, after be water-cooled to room temperature.
4. preparation method according to claim 3, characterized in that the hot water water temperature in step (3) is 65~75 DEG C.
5. preparation method according to claim 3, characterized in that the processing temperature in step (4) is 119~122 DEG C, when
Between be 38~42 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910576028.2A CN110292159A (en) | 2019-06-28 | 2019-06-28 | A kind of slow digestion potato congee and preparation method thereof rich in Proanthocyanidins from Grape Seeds |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910576028.2A CN110292159A (en) | 2019-06-28 | 2019-06-28 | A kind of slow digestion potato congee and preparation method thereof rich in Proanthocyanidins from Grape Seeds |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110292159A true CN110292159A (en) | 2019-10-01 |
Family
ID=68029501
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910576028.2A Pending CN110292159A (en) | 2019-06-28 | 2019-06-28 | A kind of slow digestion potato congee and preparation method thereof rich in Proanthocyanidins from Grape Seeds |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110292159A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912090A (en) * | 2010-08-05 | 2010-12-15 | 杭州娃哈哈集团有限公司 | Highland barley health care porridge assisting for reducing blood fat and preparation method thereof |
| 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 |
-
2019
- 2019-06-28 CN CN201910576028.2A patent/CN110292159A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912090A (en) * | 2010-08-05 | 2010-12-15 | 杭州娃哈哈集团有限公司 | Highland barley health care porridge assisting for reducing blood fat and preparation method thereof |
| 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 |
Non-Patent Citations (2)
| Title |
|---|
| 章中等: "马铃薯营养早餐粥的工艺研究", 《农产品加工》 * |
| 郭雅靖等: "几种原花青素的降血糖作用及与常见食品原料的结合研究", 《食品科学》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Brennan et al. | The potential use of cereal (1→ 3, 1→ 4)-β-D-glucans as functional food ingredients | |
| CN103609934B (en) | Selenium-enriched edible modified corn starch | |
| CN111264756B (en) | Low-GI whole grain rice and application thereof | |
| Schenker | An overview of the role of rice in the UK diet | |
| CN105211729A (en) | A kind of potato increases anti-powder and has the potato steamed bun premixed powder of function of blood sugar reduction | |
| CN111685264A (en) | Instant oat product and preparation method thereof | |
| Tarantul et al. | Rice (lat. Orýza) | |
| Beaulieu et al. | Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice | |
| Se et al. | Prospects in development of quality rice for human nutrition | |
| US20160249655A1 (en) | A method of preparing cooked rice containing indigestible maltodextrin for inhibiting blood sugar elevation | |
| CN112089003A (en) | Preparation method of rice-free whole-grain highland barley rice | |
| CN110292159A (en) | A kind of slow digestion potato congee and preparation method thereof rich in Proanthocyanidins from Grape Seeds | |
| CN107258915B (en) | Cordyceps militaris, corn and peanut compound beverage | |
| CN109527485A (en) | A kind of lichee jam and preparation method | |
| Nakamura et al. | Improvement of palatability and inhibition of abrupt increase in postprandial blood glucose level by the boiled rice after soaking with functional food ingredients | |
| CN109007573A (en) | A kind of five cereals health meal replacement powder and its processing technology adjusting inferior health | |
| CN112385840B (en) | Low GL grain source nutritional special dietary food and processing method thereof | |
| CN101602995B (en) | Preparation process of pure natural sweet red wind made from red potato | |
| CN107815381A (en) | A kind of nutritional yellow wine and its preparation technology | |
| CN109965203A (en) | A kind of slow digestion potato steamed bun and preparation method thereof rich in Proanthocyanidins from Grape Seeds | |
| CN111528371A (en) | Compound rice soup beverage capable of resisting oxidation and inhibiting lipase and preparation method thereof | |
| US20200359664A1 (en) | Delicious low-glycemic index formula rice and its application | |
| CN103598494B (en) | Edible modified starch with fat-reducing efficacy | |
| CN104336511A (en) | Balanced-nutrition coarse food particles and preparation method thereof | |
| CN104629988B (en) | A kind of konjaku rice wine and making 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 | ||
| CB03 | Change of inventor or designer information |
Inventor after: Chen Shiguo Inventor after: Zhang Zirui Inventor after: Ye Xingqian Inventor after: Zhang Huiling Inventor after: Wang Tao Inventor after: Tian Jinhu Inventor after: Yu Dandan Inventor before: Chen Shiguo Inventor before: Zhang Zirui Inventor before: Ye Xingqian Inventor before: Zhang Huiling Inventor before: Wang Taotian Inventor before: Jin Hu Inventor before: Yu Dandan |
|
| CB03 | Change of inventor or designer information | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191001 |
|
| RJ01 | Rejection of invention patent application after publication |