CN110495561A - 一种低糖含量的营养复合米及其制备方法 - Google Patents
一种低糖含量的营养复合米及其制备方法 Download PDFInfo
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- CN110495561A CN110495561A CN201910886678.7A CN201910886678A CN110495561A CN 110495561 A CN110495561 A CN 110495561A CN 201910886678 A CN201910886678 A CN 201910886678A CN 110495561 A CN110495561 A CN 110495561A
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- rice
- glutinous
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- wheat
- low sugar
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明提供一种低糖含量的营养复合米,由以下重量份的原料制成:大米4~100、玉米糁0~10、糯米0~20、糯糙米0~20、糙米0~10、黑米0~10、红米0~10、紫薯米0~10、绿竹米0~10、小米0~10、高粱米0~6、燕麦米0~6、荞麦米0~6、藜麦0~10、小麦0~6,以上重量份不同时为0且重量份之和不小于1,该营养复合米的糖含量低,口感风味佳。
Description
技术领域
本发明涉及食品加工技术领域,特别涉及一种低糖含量的营养复合米及其 制备方法。
背景技术
大米,指的是稻谷经清理、砻谷、碾米、成品整理等工序后制成的成品, 其具有丰富的营养价值能够为人们的日常生活提供营养支持,是中国大部分地 区人民的主食,然而大米蛋白质中赖氨酸和苏氨酸的含量较少,单食用大米的 话不足以补充人体每天所必须的全部蛋白质。不仅如此,大米的碳水化合物的 含量高达75%以上,对于糖尿病患者来说,是不能大量摄入大米的。
针对大米本身存在的问题,现市面上出现了各种配方的复合米,以争取通 过其他食材的补充来为食用者提供均衡营养,也出现了一些降低含糖量的复合 米,比如像是:CN104026442B的中国专利“一种黑白双色降糖营养保健米及其 生产方法”提供了降低糖含量的保健米,但是其配方中是通过添加像是肉桂、 丹皮、北沙参、地骨皮等中药成分,像是CN 103082170B的中国专利“一种适 合糖尿病人食用的合成大米”也是提供了加入中药配方的复合米,虽然能提供 一定的中医效用,但是影响了复合米的口感,即这种情况在降低糖含量的时候 影响了复合米的口感。
发明内容
本发明的目的在于提供一种低糖含量的营养复合米及其制备方法,通过以 一定比例复合其他配方米的方式在保证复合米口感的同时,降低复合米的含糖 量,进而提供一种兼备良好口感色泽感官以及低含糖量的营养复合米。
本发明提供的营养复合米中的搭配粗粮的营养成分及价值:
玉米糁:是由玉米制作而成的,含有大量的卵磷脂、亚油酸、谷物醇、维 生素E、纤维素等,具有降血压、降血脂、抗动脉硬化、预防肠癌、美容养颜、 延缓衰老等多种保健功效,添加在大米中可补充氨基酸和矿物质,具有降糖的 作用,特别适用于糖尿病患者食用。
糯米:是一种含有丰富营养的食物,富含B类维生素、碳水化合物、叶酸、 锌、硒、钙等,据研究表明,其可以辅助治疗体虚自汗、盗汗、多汗、尿频、 血虚、头晕眼花、脾虚腹泻等症,因此也适合这些病症患者食用。
糙米:是谷子碾成米时除去外皮比较少的大米,营养成份主要有蛋白质、 脂肪、糖份、矿物质、B族维生素、纤维素等,糙米含的膳食纤维比白米高达 14倍,所以吃糙米对于糖尿病患者和肥胖者特别有益,因为其中的碳水化合物 被粗纤维组织所包裹,人体消化吸收速度较慢,因而能很好地控制血糖
黑米:是一种药、食兼用的大米,属于糯米类,每百克黑米含蛋白质10.73g, 比白米高37.0%;人体“必需氨基酸”3280mg,比白米高25.4%,具有抗衰老、 预防动脉硬化的功效:黑米外皮层中含有花青素类色素,这种色素本身具有很 强的抗衰老作用;另外黑米中含膳食纤维较多,淀粉消化速度比较慢,血糖指 数仅有55(白米饭为87),因此,吃黑米不会像吃白米那样造成血糖的剧烈波 动,黑米中的钾、镁等矿物质还有利于控制血压、减少患心脑血管疾病的风险, 特别适用于糖尿病患者食用。
红米:富含众多的营养素,其中以铁质最为丰富,故有补血及预防贫血的 功效。而其内含丰富的磷,维生素A、B群,则能改善营养不良、夜盲症和脚气 病等毛病;又能有效舒缓疲劳、精神不振和失眠等症状。所含的泛酸、维生素E、 谷胱甘滕胺酸等物质,则有抑制致癌物质的作用,尤其对预防结肠癌的作用更 是明显,具有降血压、降血脂的作用,所含的红曲霉素K可阻止生成胆固醇, 适用于高血压的患者使用,而一般糖尿病患者的血压相对正常值而言也较高。
紫薯米:含有大量的水溶性食物纤维,这种物质进入人体以后可以把肠道 内的胆汁酸排出体外,能减少胆固醇的生成,也能预防动脉硬化,可以促进血 液循环,对人类的心脑血管有明显的保护作用。紫薯米粥,还含有一定数量的 蛋白质,它进入人体以后可以分解成多种氨基酸被人体吸收和利用,可以为身 体补充能量,也能促进身体代谢。
绿竹米:与其它粮食相比,绿米米质优良,外观独特,气味芳香,营养丰 富,特别是含硒量高。硒被科学家誉为生命之火的“奇效元素”和“抗癌防癌 之王”,对癌病、心脏病、心血管病等多种疾病具有独特的预防和治疗效果。
小米:属于“五谷”之一,每100克小米含蛋白质9.7克,比大米高。脂 肪1.7克,碳水化合物76.1克,粗纤维1.3克,维生素B1的含量位居所有粮 食之首,和大米相比,小米的脂肪含量为大米的7.8倍,且主要为不饱和脂肪 酸;小米中含有大量的维生素E,是大米的4.8倍;膳食纤维含量为大米的4倍; 小米含钾高含钠低,含量比为66:1,进而可以补充单一大米缺少的维生素和矿 物质。
高梁米:蛋白质以醇溶性蛋白质为多,色氨酸、赖氨酸等人体必需的氨基 酸较少,是一种不完全的蛋白质,人体不易吸收。如将其与其他粮食混合食用, 则可提高营养价值,还含有较多的纤维素,能改善糖耐量、降低胆固醇、促进 肠蠕动、防止便秘,对降低血糖十分有利,对于需要控糖、降糖的人来说,高 梁米是难得的健康粗粮。
燕麦米:是世界上公认营养价值高的杂粮之一。它的营养价值很高,其脂 肪含量是大米的4倍,其人体所需的8种氨基酸、维生素E的含量也高于大米 和白面。营养学家发现,燕麦还是预防动脉粥样硬化、高血压、冠心病的理想 食物。它含丰富的亚油酸,占全部不饱和脂肪酸的35%~52%,对糖尿病、脂肪肝、 便秘、浮肿等有辅助疗效,对中老年人增进体力,延年益寿大有裨益。
荞麦米:含有丰富的赖氨酸成分,铁、锰、锌等微量元素比一般谷物丰富, 而且含有丰富膳食纤维,是一般精制大米的10倍,所以荞麦具有很好的营养保 健作用;另外,荞麦中的某些黄酮成分还具有抗菌、消炎、止咳、平喘、祛痰 的作用,因此,荞麦还有“消炎粮食”的美称,另外这些成分还具有降低血糖 的功效,适用于糖尿病患者食用。
藜麦:含完全蛋白,藜麦的蛋白质含量特别高,是普通大米的两倍,高于 小麦、小米等,藜麦胆固醇为0,低脂,低热量(305大卡/100克),低糖(GI 值35),可降低复合米的含糖量。
小麦:小麦粒含有蛋白质、粗纤维、碳水化合物、脂肪、钙、磷、钾、维 生素B1、维生素B2及烟酸等成分,还有一种称作尿囊素的成分。此外,小麦 胚芽里所含的维生素E非常丰富。而精制小麦面粉,小麦胚芽中的B族维生素 和维生素E几乎消失殆尽,麦麸中的膳食纤维也被丢弃了。因此,全麦食品的 营养价值才最高。
本发明提供的一种低糖含量的营养复合米,包括以下原料,原料以重量比 配比而成:大米4~100、玉米糁0~10、糯米0~20、糯糙米0~20、 糙米0~10、黑米0~10、红米0~10、紫薯米0~10、绿竹米0~ 10、小米0~10、高梁米0~6、燕麦米0~6、荞麦米0~6、藜麦0~10、小麦0~6,以上重量份不同时为0且重量份之和不小于1。
该营养复合米的制作方法包括以下步骤:
(1)除杂:清除粗粮杂物;
(2)粗粮粉碎:将符合质量要求的粗粮碎成大米粒大小的颗粒;
(3)烘干:烘干温度100-110℃,时间控制在50-60分钟;
(4)混合:将各种五谷按比例通过混合搅拌设备进行均匀搅拌后封装待 用。
相较现有技术,本发明具有以下优点:
1.通过各种配方米的复合,提高复合米的口感的同时均衡营养的供给
2.制备工艺简单,便于复合米的生产;
3.通过配方米比例的调整,降低复合米的含糖量,使该复合米可供糖尿病 患者正常使用。
通过科学的营养组分搭配,使得该复合米的营养和口感远远优于市面上现 有的单一的大米和粗粮,同时降低了复合米的含糖量,使其可供糖尿病患者正 常使用,即提供了一种兼备良好口感色泽感官以及低含糖量的营养复合米。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述 的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的 实施例,本领域普通技术人员所获得的所有其他实施例,都属于本发明保护的 范围。
可以理解的是,术语“一”应理解为“至少一”或“一个或多个”,即在 一个实施例中,一个元件的数量可以为一个,而在另外的实施例中,该元件的 数量可以为多个,术语“一”不能理解为对数量的限制。
以下给出几个实施例的营养复合米,但不作为限制:
实施例1:
大米5、玉米糁5、糯米10、糯糙米10、糙米2、黑米3、红米5、紫薯 米6、绿竹米6、小米4、高梁米4、燕麦米3、荞麦米2、藜麦2、小麦3。
其制备的烘干条件为:烘干温度110℃,时间控制在60分钟。
能量(Kcal) | 61050 |
蛋白质(g) | 1470 |
脂肪(g) | 325 |
碳水化合物(g) | 18300 |
膳食纤维(g) | 1402 |
硒(mg) | 0.645 |
实施例2:
大米10、玉米糁4、糯米12、糯糙米8、糙米3、黑米3、红米4、紫薯 米7、绿竹米4、小米3、高梁米5、燕麦米6、荞麦米7、藜麦5、小麦4。
其制备的烘干条件为:烘干温度105℃,时间控制在55分钟。
能量(Kcal) | 62340 |
蛋白质(g) | 1540 |
脂肪(g) | 304 |
碳水化合物(g) | 17850 |
膳食纤维(g) | 1052 |
硒(mg) | 0.657 |
实施例3:
大米22、玉米糁7、糯米8、糯糙米11、糙米7、黑米8、红米3、紫薯米5、绿竹米1、小米2、高梁米8、燕麦米9、荞麦米10、藜麦1、小麦2。
其制备的烘干条件为:烘干温度108℃,时间控制在53分钟。
能量(Kcal) | 63010 |
蛋白质(g) | 1604 |
脂肪(g) | 303 |
碳水化合物(g) | 17895 |
膳食纤维(g) | 1100 |
硒(mg) | 0.652 |
实施例4:
大米45、玉米糁3、糯米2、糯糙米8、糙米2、黑米2、红米2、紫薯米4、 绿竹米7、小米3、高梁米5、燕麦米9、荞麦米2、藜麦3、小麦6。
其制备的烘干条件为:烘干温度103℃,时间控制在60分钟。
经过加工的复合营养米,经检测,其内的营养成分如下:(每100g)
能量(Kcal) | 62024 |
蛋白质(g) | 1605 |
脂肪(g) | 315 |
碳水化合物(g) | 18532 |
膳食纤维(g) | 1120 |
硒(mg) | 0.627 |
从中可知,本方案提供的营养复合米的含糖量明显低于普通大米,且能够 提供均衡营养。
本发明不局限于上述最佳实施方式,任何人在本发明的启示下都可得出其 他各种形式的产品,但不论在其形状或结构上作任何变化,凡是具有与本申请 相同或相近似的技术方案,均落在本发明的保护范围之内。
Claims (6)
1.一种低糖含量的营养复合米,其特征在于,由以下重量份的原料制成:
大米4~100、玉米糁0~10、糯米0~20、糯糙米0~20、糙米0~10、黑米0~10、红米0~10、紫薯米0~10、绿竹米0~10、小米0~10、高梁米0~6、燕麦米0~6、荞麦米0~6、藜麦0~10、小麦0~6,以上重量份不同时为0且重量份之和不小于1。
2.根据权利要求1所述的低糖含量的营养复合米,其特征在于,该营养复合米的制备方法如下:
(1)除杂:清除粗粮杂物;
(2)粗粮粉碎:将符合质量要求的粗粮粉碎成大米粒大小的颗粒;
(3)烘干:烘干温度100-110℃,时间控制在50-60分钟;
(4)混合:将各种五谷按比例通过混合搅拌设备进行均匀搅拌后封装待用。
3.根据权利要求1所述的低糖含量的营养复合米,其特征在于,由以下重量份的原料制成:大米5、玉米糁5、糯米10、糯糙米10、糙米2、黑米3、红米5、紫薯米6、绿竹米6、小米4、高梁米4、燕麦米3、荞麦米2、藜麦2、小麦3。
4.根据权利要求1所述的低糖含量的营养复合米,其特征在于,由以下重量份的原料制成:大米10、玉米糁4、糯米12、糯糙米8、糙米3、黑米3、红米4、紫薯米7、绿竹米4、小米3、高梁米5、燕麦米6、荞麦米7、藜麦5、小麦4。
5.根据权利要求1所述的低糖含量的营养复合米,其特征在于,由以下重量份的原料制成:大米22、玉米糁7、糯米8、糯糙米11、糙米7、黑米8、红米3、紫薯米5、绿竹米1、小米2、高梁米8、燕麦米9、荞麦米10、藜麦1、小麦2。
6.根据权利要求1所述的低糖含量的营养复合米,其特征在于,大米45、玉米糁3、糯米2、糯糙米8、糙米2、黑米2、红米2、紫薯米4、绿竹米7、小米3、高梁米5、燕麦米9、荞麦米2、藜麦3、小麦6。
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CN101984857A (zh) * | 2010-10-18 | 2011-03-16 | 安徽燕之坊食品有限公司 | 一种杂粮饭及其制备方法 |
CN108142803A (zh) * | 2018-02-08 | 2018-06-12 | 黄志强 | 全营养粗粮 |
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CN116114828A (zh) * | 2023-01-18 | 2023-05-16 | 河南工业大学 | 一种低gi重组红米的制备方法 |
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