CN110447827A - A kind of compound high nanometer and preparation method thereof with hypoglycemic weight reducing - Google Patents
A kind of compound high nanometer and preparation method thereof with hypoglycemic weight reducing Download PDFInfo
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- CN110447827A CN110447827A CN201910837311.6A CN201910837311A CN110447827A CN 110447827 A CN110447827 A CN 110447827A CN 201910837311 A CN201910837311 A CN 201910837311A CN 110447827 A CN110447827 A CN 110447827A
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- tea polyphenols
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- 230000002218 hypoglycaemic effect Effects 0.000 title claims abstract description 24
- 150000001875 compounds Chemical class 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 53
- 235000009566 rice Nutrition 0.000 claims abstract description 53
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 30
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 25
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 229920002472 Starch Polymers 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- 239000008107 starch Substances 0.000 claims abstract description 14
- 235000012054 meals Nutrition 0.000 claims abstract description 13
- 229920001100 Polydextrose Polymers 0.000 claims abstract description 12
- 239000001259 polydextrose Substances 0.000 claims abstract description 12
- 235000013856 polydextrose Nutrition 0.000 claims abstract description 12
- 229940035035 polydextrose Drugs 0.000 claims abstract description 12
- 229920000294 Resistant starch Polymers 0.000 claims abstract description 11
- 235000021254 resistant starch Nutrition 0.000 claims abstract description 11
- 229920001277 pectin Polymers 0.000 claims abstract description 9
- 239000001814 pectin Substances 0.000 claims abstract description 9
- 235000010987 pectin Nutrition 0.000 claims abstract description 9
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 9
- 239000000230 xanthan gum Substances 0.000 claims abstract description 9
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 9
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 9
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 8
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract 10
- 241000209094 Oryza Species 0.000 claims description 52
- 235000013339 cereals Nutrition 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000005498 polishing Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000012546 transfer Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 5
- UFWWAKOWSBGGCP-UHFFFAOYSA-N pyridine;sulfurochloridic acid Chemical compound OS(Cl)(=O)=O.C1=CC=NC=C1 UFWWAKOWSBGGCP-UHFFFAOYSA-N 0.000 claims description 5
- 230000015572 biosynthetic process Effects 0.000 claims description 4
- 238000004090 dissolution Methods 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 238000005422 blasting Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000009973 maize Nutrition 0.000 claims description 3
- 238000005259 measurement Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 241000206575 Chondrus crispus Species 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 12
- 235000013325 dietary fiber Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 239000003472 antidiabetic agent Substances 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 27
- 239000000047 product Substances 0.000 description 14
- 150000004676 glycans Chemical class 0.000 description 11
- 229920001282 polysaccharide Polymers 0.000 description 11
- 239000005017 polysaccharide Substances 0.000 description 11
- 239000008280 blood Substances 0.000 description 8
- 210000004369 blood Anatomy 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 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 description 6
- 239000008103 glucose Substances 0.000 description 6
- 239000000835 fiber Substances 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- JUJWROOIHBZHMG-UHFFFAOYSA-N pyridine Substances C1=CC=NC=C1 JUJWROOIHBZHMG-UHFFFAOYSA-N 0.000 description 3
- 241001504664 Crossocheilus latius Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- ZHNUHDYFZUAESO-UHFFFAOYSA-N Formamide Chemical compound NC=O ZHNUHDYFZUAESO-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 2
- 108010050181 aleurone Proteins 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000000306 component Substances 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 210000001161 mammalian embryo Anatomy 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- KEQGZUUPPQEDPF-UHFFFAOYSA-N 1,3-dichloro-5,5-dimethylimidazolidine-2,4-dione Chemical compound CC1(C)N(Cl)C(=O)N(Cl)C1=O KEQGZUUPPQEDPF-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010018473 Glycosuria Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000675 anti-caries Effects 0.000 description 1
- 230000002155 anti-virotic effect Effects 0.000 description 1
- 230000010100 anticoagulation Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 229910002114 biscuit porcelain Inorganic materials 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- XTHPWXDJESJLNJ-UHFFFAOYSA-N chlorosulfonic acid Substances OS(Cl)(=O)=O XTHPWXDJESJLNJ-UHFFFAOYSA-N 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000000502 dialysis Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 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
- 235000012041 food component Nutrition 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 201000001245 periodontitis Diseases 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
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- 230000008569 process Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- UMJSCPRVCHMLSP-UHFFFAOYSA-N pyridine Natural products COC1=CC=CN=C1 UMJSCPRVCHMLSP-UHFFFAOYSA-N 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
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- 230000001954 sterilising effect Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The compound high nanometer with hypoglycemic weight reducing that the invention discloses a kind of, by weight, including following raw material: 60-80 parts of rice meal, 10-20 parts of resistant starch, 10-20 parts of polydextrose, 1-5 parts of sulphation tea polyphenols, 0.1-1 parts of monoglyceride, 3-5 parts of xanthan gum, 2-5 parts of pectin, 5-8 parts of malt starch.The GI value of hypoglycemic compound high nanometer of the invention is 50 hereinafter, dietary fiber content it is edible to be suitble to diabetic population, and can provide abundant nutrition 15% or more.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of compound high nanometer with hypoglycemic weight reducing and its
Preparation method.
Background technique
In recent years, China's agricultural and rural economy development enters the new stage, and agricultural and sideline product gets rid of the situation of chronic shortage,
It realizes overall balance history with surpluses during good years to jump, market demand performance ten of the people to agricultural product diversification, high quality
Divide protrusion.In addition, rice is the staple food of Chinese most people, to meet the white of the consumption preferences of people and the rice that covets
Degree, mouthfeel, rice processing accuracy is higher and higher, and it is more and more stronger that stone roller cuts degree, it is known that being brown rice, brown rice after paddy decladding
It is made of endosperm, embryo, aleurone, pericarp, kind skin, polished rice is endosperm fraction, and 90% the above are carbohydrate, that is, starch, and rice
Nutritional ingredient (such as protein, fat, cellulose, minerals and vitamins) in paddy in addition to carbohydrate largely all collects
In in pericarp, kind skin, perisperm, aleurone and embryo (i.e. usually said sugar layer), in rice milling process, with cortex, paste
The stone roller of bisque and plumule is cut, and contained nutritional ingredient is also lost therewith.But the GI value of rice is high, and fiber content is low, the sugar in China
It is numerous to urinate patient, having gently has weight, and for diabetic, the food diabetic of higher GI value is cannot be practical
Or it is few edible, will lead to diabetic in this way cannot normal practical rice.
Diabetic often will need to eat a little hypoglycemic non-staple foodstuff, after eating up the food that rice is cooked to adjust glycosuria
The blood glucose rise rate of patient has reached blood glucose purpose.But often these are adjustable the raw material of blood glucose, are all not easy to eat
More, that eats is few, can not play the role of blood glucose, and that eats is more, in evil case, influences body eubolism.For example, resistance
Starch, hypoglycemic polysaccharide etc., measuring can not accurate control.
Summary of the invention
The purpose of the present invention is to solve the above problems, and propose a kind of compound high fine with hypoglycemic weight reducing
Rice and preparation method thereof, the GI value of the high nanometer of coarse cereals nutrition is 50 hereinafter, dietary fiber content is suitble to diabetes 15% or more
Crowd is edible, and can provide abundant nutrition.
The compound high nanometer with hypoglycemic weight reducing that the present invention provides a kind of, by weight, including following parts by weight are former
Material: 60-80 parts of rice meal, 10-20 parts of resistant starch, 10-20 parts of polydextrose, 1-5 parts of sulphation tea polyphenols, monoglyceride 0.1-
1 part, 3-5 parts of xanthan gum, 2-5 parts of pectin, 5-8 parts of malt starch.
As preferred means, the sulphation tea polyphenols be with tea polyphenols be raw material using chlorosulfonic acid-pyridine method preparation and
Come.Chlorosulfonic acid-pyridine method specific operation process is as follows: will be with the three-necked flask of condenser pipe, separatory funnel and agitating device
As in ice salt bath, pyridine is added, opens blender and chlorosulfonic acid is slowly added dropwise in 30-40min, until having a large amount of faint yellow
Solid occurs, and the tea polysaccharide that dry formamide has dissolved is added, reaction unit is moved into 60 DEG C of thermostatic water-circulator baths rapidly,
Constant temperature is stirred to react 2h.It is moved into cooling in ice bath again, is adjusted to neutrality with the NaOH of 4mol/L immediately, reaction solution is poured into
In container, 5 times or so of ethanol solution being added, 4h is saved at 4 DEG C, be centrifuged, collect precipitating, is dissolved in water, flowing water is dialysed 3d, then
With distilled water dialysis 1d, it is concentrated, is freeze-dried up to Sulfation tea polysaccharide.
A kind of preparation method of the compound high nanometer with hypoglycemic weight reducing, the specific steps are as follows:
1) pretreatment of raw material: rice being cleaned up, is dried, and carries out air-flow crushing, and rice meal is made, and crushing reaches 100
Mesh or so；
2) tea polyphenols of commercially available purchase tea polyphenols sulphation: are prepared into sulphation tea polyphenols using chlorosulfonic acid-pyridine method；
3) microencapsulation: will weigh in proportion xanthan gum and pectin is added to the water, heating stirring dissolution, be formed gluey molten
Then malt starch is added in liquid, stirring forms milky solution, and milky solution then is added in sulphation tea polyphenols in step 2)
In, stirring and dissolving carries out homogeneous, is finally spray-dried, and forms powder, i.e. the sulphation tea polyphenols of microencapsulation；
4) raw material mixing, water transfer: by rice meal, sulphation tea polyphenols, resistant starch, polydextrose, the list of microencapsulation
Sweet rouge, which is put into blender, to stir evenly, and obtains mixed material, moisture determination is carried out to the mixed raw material, according to aqueous measurement
Amount is as a result, then into mixed raw material, water is shone in spray, and keeps stirring, so that moisture content reaches 30% or so, stopping is sprayed water；
5) extruding granulating, drying, polishing
It squeezes: the mixed material after water transfer being added in twin (double) screw extruder and is squeezed, form the grain of rice；
It is dry: the grain of rice of formation to be passed through into fluidized bed drying, moisture content is controlled 13% or so；
Polishing: the grain of rice after drying is put into polishing machine, appropriate maize germ oil, essence, card are added into polishing machine
It draws glue to be processed by shot blasting, then the grain of rice after polishing is dried to form the finished product grain of rice.
As preferred means, the feeding capacity 15-18kg/h of the mixed raw material of the twin (double) screw extruder, screw speed 180-
200rmp, temperature setting: two 80-90 DEG C of areas, 150-160 DEG C of 3rd area, four 160-180 DEG C of area's temperature, five 80-90 DEG C of area's temperature,
Six 50-60 DEG C of area's temperature.
Resistant starch: indigestibility starch cannot be digested in small intestine, but can be with volatilization in the intestines and stomach colon of people
Property fatty acid play fermentation reaction, property is added similar to disappearing fibre as the functional component of dietary fiber, together
When, this starch is difficult to degrade compared with other starch, and digestion slowly, absorbs and enters blood all relatively slowly, it is raw to reduce blood glucose in vivo
At rate.
Polydextrose: being a kind of with health care function for white or off-white powder particle, soluble easily in water, solubility 70%
The food component of energy property, can supplement the water-soluble dietary fiber of needed by human body.Into after digestion, it is special to generate
Physiological metabolism, so that anti-treat constipation, fat deposition.
Tea polyphenols: have apparent control efficiency to following disease: blood pressure lowering, anticoagulation, reducing blood lipid is fat, prevention and treatment artery is hard
Change and the cardiovascular diseases such as thrombosis, hypoglycemic, prevention and treatment diabetes, sterilizing and anti-virus；Prevent and treat gastrointestinal tract, respiratory tract, influenza etc.
Disease；Prevent and treat hepatitis, anti-aging and enhancing immunity function；The curative effects such as strong tooth, prevention and treatment periodontitis, anti-caries, smelly eliminating removing toxic substances.
The invention has the advantages that: 1, limitation of the present invention according to diabetes to the food eaten, and require supplementation with low GI value, high fibre
The food of dimension, protein content high point, and rice is the food that people often eats, but the GI value of rice is high, fiber content is low, diabetes
Patient should not eat more, and rice meal is made in rice by the application, and compounds the polydextrose for having hypoglycemic dietary fiber, and add
Can the resistant starch and tea polyphenols of blood glucose be compounded composite rice after extruding with low GI value and high dietary-fiber, be suitble to
Diabetes patient.2, tea polysaccharide energy is hypoglycemic, prevents and treats diabetes, and contains sulfate in some polysaccharide, and sulfate is to polysaccharide
Bioactivity is played to play an important role, so, the application carries out molecular modification to tea polysaccharide, the tea polysaccharide of sulphation is formed,
To improve its activity, hypoglycemic effect is greatly played, meanwhile, microcapsule embedded, formation is carried out to sulphation tea polysaccharide
The phenomenon that sulphation tea polysaccharide of microencapsulation, protection sulphation tea polysaccharide exposure will appear denaturation in air.3, resistance is formed sediment
Powder and polydextrose are all dietary fibre materials, and the compound high nanometer of preparation has the function of weight reducing.4, preparation method of the present invention
The composite rice of acquisition, each component homogenieity is good, is evenly distributed, while it is easily molded to prepare the grain of rice, and particle, broken grain etc. are bad
Rate is less than 1%, and the rice, after high temperature is cooked, the grain of rice is complete, not damaged, paste does not occur, and grain of rice elasticity is good, has day
The characteristic of right rice, in addition to this, rice of the present invention is combined through various types of grain, maintains the same of the nutritive value of rice
When, the GI value of product is low, is suitble to diabetic population edible.
Detailed description of the invention
Fig. 1 is a kind of cooked rear product figure of compound high nanometer with hypoglycemic weight reducing of the invention.
Specific embodiment
Present invention is further described in detail with reference to the accompanying drawing:
Product 1
A kind of compound high nanometer with hypoglycemic weight reducing, by weight, including following raw material: rice meal 60
Part, 10 parts of resistant starch, 10 parts of polydextrose, 1 part of sulphation tea polyphenols, 0.1 part of monoglyceride, 3 parts of xanthan gum, 2 parts of pectin, wheat
5 parts of bud starch.
A kind of preparation method of the compound high nanometer with hypoglycemic weight reducing, the specific steps are as follows:
1) pretreatment of raw material: rice being cleaned up, is dried, and carries out air-flow crushing, and rice meal is made, and crushing reaches 100
Mesh or so；
2) tea polyphenols of commercially available purchase tea polyphenols sulphation: are prepared into sulphation tea polyphenols using chlorosulfonic acid-pyridine method；
3) microencapsulation: will weigh in proportion xanthan gum and pectin is added to the water, heating stirring dissolution, be formed gluey molten
Then malt starch is added in liquid, stirring forms milky solution, and milky solution then is added in sulphation tea polyphenols in step 2)
In, stirring and dissolving carries out homogeneous, is finally spray-dried, and forms powder, i.e. the sulphation tea polyphenols of microencapsulation；
4) raw material mixing, water transfer: by rice meal, sulphation tea polyphenols, resistant starch, polydextrose, the list of microencapsulation
Sweet rouge, which is put into blender, to stir evenly, and obtains mixed material, moisture determination is carried out to the mixed raw material, according to aqueous measurement
Amount is as a result, then into mixed raw material, water is shone in spray, and keeps stirring, so that moisture content reaches 30% or so, stopping is sprayed water；
5) extruding granulating, drying, polishing
It squeezes: the mixed material after water transfer being added in twin (double) screw extruder and is squeezed, form the grain of rice；Twin-screw squeezes
The feeding capacity 15kg/h of the mixed raw material of press, screw speed 180rmp, temperature setting: two 80 DEG C of areas, 150 DEG C of 3rd area, 4th area
160 DEG C of temperature, 80 DEG C of five area's temperature, six area's temperature 50 Cs.
It is dry: the grain of rice of formation to be passed through into fluidized bed drying, moisture content is controlled 13% or so；
Polishing: the grain of rice after drying is put into polishing machine, appropriate maize germ oil, essence, card are added into polishing machine
It draws glue to be processed by shot blasting, then the grain of rice after polishing is dried to form the finished product grain of rice.
1 examining report of product is as follows:
Product 2
A kind of compound high nanometer with hypoglycemic weight reducing, by weight, including following raw material: rice meal 60-
80 parts, 10-20 parts of resistant starch, 10-20 parts of polydextrose, 1-5 parts of sulphation tea polyphenols, 0.1-1 parts of monoglyceride, xanthan gum 3-
5 parts, 2-5 parts of pectin, 5-8 parts of malt starch.
A kind of preparation method of the compound high nanometer with hypoglycemic weight reducing is with product 1, only in twin-screw extruder condition
Difference, specific as follows:
The feeding capacity 18kg/h of the mixed raw material of twin (double) screw extruder, screw speed 200rmp, temperature setting: two areas 90
DEG C, 160 DEG C of 3rd area, 180 DEG C of four area's temperature, 90 DEG C of five area's temperature, six area's temperature 60 Cs.
2 examining report of product is as follows:
Product 3
A kind of compound high nanometer with hypoglycemic weight reducing, by weight, including following raw material: rice meal 60-
80 parts, 10-20 parts of resistant starch, 10-20 parts of polydextrose, 1-5 parts of sulphation tea polyphenols, 0.1-1 parts of monoglyceride, xanthan gum 3-
5 parts, 2-5 parts of pectin, 5-8 parts of malt starch.
A kind of preparation method of the compound high nanometer with hypoglycemic weight reducing is with product 1, only in twin-screw extruder condition
Difference, specific as follows:
The feeding capacity 17kg/h of the mixed raw material of twin (double) screw extruder, screw speed 190rmp, temperature setting: two areas 85
DEG C, 155 DEG C of 3rd area, 170 DEG C of four area's temperature, 85 DEG C of five area's temperature, 55 DEG C of six area's temperature.
1 examining report of product is as follows:
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
The present invention is not limited to above to the description of embodiment, the content that those skilled in the art disclose according to the present invention, In
The improvement and modification that need not be carried out by creative work on the basis of the present invention, all should protection scope of the present invention it
It is interior.
Claims (4)
1. a kind of compound high nanometer with hypoglycemic weight reducing, it is characterised in that: by weight, including following raw material:
60-80 parts of rice meal, 10-20 parts of resistant starch, 10-20 parts of polydextrose, 1-5 parts of sulphation tea polyphenols, monoglyceride 0.1-1
Part, 3-5 parts of xanthan gum, 2-5 parts of pectin, 5-8 parts of malt starch.
2. a kind of compound high nanometer with hypoglycemic weight reducing according to claim 1, it is characterised in that: the sulphation
It is that raw material uses chlorosulfonic acid-pyridine method to be prepared that tea polyphenols, which are with tea polyphenols,.
3. a kind of preparation method of the compound high nanometer with hypoglycemic weight reducing, it is characterised in that: specific step is as follows:
1) pretreatment of raw material: rice being cleaned up, is dried, and carries out air-flow crushing, and rice meal is made, and crushing reaches a 100 mesh left side
It is right；
2) tea polyphenols of commercially available purchase tea polyphenols sulphation: are prepared into sulphation tea polyphenols using chlorosulfonic acid-pyridine method；
3) microencapsulation: will weigh in proportion xanthan gum and pectin is added to the water, and heating stirring dissolution forms colloidal solution, so
Malt starch is added afterwards, stirring forms milky solution, then sulphation tea polyphenols in step 2) is added in milky solution, stirring
Dissolution carries out homogeneous, is finally spray-dried, and forms powder, i.e. the sulphation tea polyphenols of microencapsulation；
4) raw material mixing, water transfer: by rice meal, sulphation tea polyphenols, resistant starch, polydextrose, the monoglyceride of microencapsulation
It is put into blender and stirs evenly, obtain mixed material, moisture determination is carried out to the mixed raw material, according to moisture measurement knot
Fruit, then into mixed raw material, water is shone in spray, and keeps stirring, so that moisture content reaches 30% or so, stops water spray；
5) extruding granulating, drying, polishing
It squeezes: the mixed material after water transfer being added in twin (double) screw extruder and is squeezed, form the grain of rice；
It is dry: the grain of rice of formation to be passed through into fluidized bed drying, moisture content is controlled 13% or so；
Polishing: the grain of rice after drying is put into polishing machine, appropriate maize germ oil, essence, carragheen are added into polishing machine
It is processed by shot blasting, then the grain of rice after polishing is dried to form the finished product grain of rice.
4. a kind of preparation method of compound high nanometer with hypoglycemic weight reducing according to claim 3, it is characterised in that:
The feeding capacity 15-18kg/h of the mixed raw material of the twin (double) screw extruder, screw speed 180-200rmp, temperature setting: 2nd area
80-90 DEG C, 150-160 DEG C of 3rd area, four 160-180 DEG C of area's temperature, five 80-90 DEG C of area's temperature, six 50-60 DEG C of area's temperature.
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Inventor after: Yang Xiaojiao Inventor after: Liu Qihua Inventor after: Si Chanlian Inventor before: Liu Qihua Inventor before: Yang Xiaojiao Inventor before: Si Chanlian |
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Application publication date: 20191115 |