CN110973475A - 一种糖尿病人即食缓释杂粮及其制备方法 - Google Patents
一种糖尿病人即食缓释杂粮及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种糖尿病人即食缓释杂粮及其制备方法,属于食品领域,本发明采用预处理、半发酵和包埋相结合的方法制备出即食杂粮,采用半发酵一方面有利于缩短发酵时间,提高制备效率,另一方面半发酵破坏了蛋白质的三维网状结构,防止在后续的存贮中由于蛋白质的变质产生败味,提高杂粮的存储周期,同时半发酵有利于营养物质的释放,促进人体的吸收,既保证了杂粮的口感,也保证了杂粮的营养,结合包埋技术,提高杂粮的调控血糖的持久性。
Description
技术领域
本发明涉及缓释杂粮技术领域,特别是指一种糖尿病人即食缓释杂粮及其制备方法。
背景技术
杂粮由于富含蛋白质、维生素、矿物质及多种功能因子,营养价值高而被越来越多的人们喜爱,尤其是在老年人中的需求量更是每年递增,中国杂粮种类众多,包括粟类(谷子、糜子等)、麦类(大麦、燕麦、青稞等)、荞麦类(甜荞、苦荞)和薯类(甘薯、马铃薯等),杂粮由于膳食纤维较高用作调节血糖的食品已成为现在食品的主流趋势。
目前对杂粮的处理多是直接整体的处理,或直接干燥和熟制处理,且在控制血糖的方面也没有特意的处理,而使采用食材本身的成分进行对血糖的调解,但由于各粗粮成分之间在调解血糖的作用大致相同,导致糖尿病人在食用杂粮的过程中没有血糖的上升,但在一段时间后血糖会出现持续升高,给糖尿病消费者造成心理误区,不利于此类杂粮的生产销售。
发明内容
有鉴于此,本发明的目的在于提出一种糖尿病人即食缓释杂粮及其制备方法,用于克服现有技术中杂粮无法持续调节的血糖的问题。
基于上述目的本发明提供的一种糖尿病人即食缓释杂粮及其制备方法,包括如下步骤,
预处理:将经过脱壳、筛选、清洗后的杂粮与水混合,依次经过闷润、焖煮和研磨成浆,得杂粮浆;闷润有利于杂粮的软化,再次进行焖煮提高熟制均匀度,降低熟制的时间,同时闷润有利于杂粮中淀粉和蛋白质对水分的吸收膨化胶黏,提升杂粮的适口性和糯性;
半发酵:取杂粮浆体积的0.2~0.45倍的杂粮浆,加入酵母粉,搅拌混合均匀后,进行发酵,发酵完成后,将剩余的杂粮浆加入,搅拌混合均匀,同时加入牛蒡根多糖,木瓜粉,藕粉,在转速1500~2500r/min下高速搅拌混合分散均匀,干燥,得即食杂粮坯料;采用半发酵一方面有利于缩短发酵时间,提高制备效率,另一方面半发酵破坏了蛋白质的三维网状结构,防止在后续的存贮中由于蛋白质的变质产生败味,提高杂粮的存储周期,同时半发酵有利于营养物质的释放,促进人体的吸收,既保证了杂粮的口感,也保证了杂粮的营养;
包埋:将包埋剂先进行糊化,再进行均质处理后,加入即食杂粮坯料,进行造粒,干燥后,得即食缓释杂粮。
可选的,所述闷润的压力5~35Mpa,时长:10~30min,所述焖煮的压力:0.5~8Mpa,温度:80~110℃,时长:3~7min。
可选的,所述杂粮与水的料液比为1:1.5~5.5。
可选的,所述酵母粉的添加量为发酵杂粮浆的0.3~0.8%。
可选的,所述发酵的温度为25-38℃,相对湿度为65~85%,时长20~28h。
可选的,所述即食杂粮坯料包括如下重量份成分:藜麦5~40份、青稞3~15份、鹰嘴豆3~35份、大豆3~35份、燕麦8~45份、玉米1~20份、甜荞麦0.5~15份、牛蒡根多糖0.5~3.5份,木瓜粉5~25份,藕粉1~8.5份和白芸豆3~15份。
可选的,所述即食杂粮坯料包括如下重量份成分:藜麦35份、青稞8份、鹰嘴豆25份、大豆28份、燕麦34份、玉米15份、甜荞麦8.5份、牛蒡根多糖2.5份,木瓜粉16.5份,藕粉5.5份和白芸豆10份。
可选的,所述包埋剂为抗性糊精、阿拉伯胶、麦芽糊精和大豆分离蛋白至少一种。
可选的,所述均质处理的压力为25~35Mpa。
从上面所述可以看出,本发明提供的一种糖尿病人即食缓释杂粮及其制备方法,采用预处理、半发酵和包埋相结合的方法制备出即食杂粮,采用半发酵一方面有利于缩短发酵时间,提高制备效率,另一方面半发酵破坏了蛋白质的三维网状结构,防止在后续的存贮中由于蛋白质的变质产生败味,提高杂粮的存储周期,同时半发酵有利于营养物质的释放,促进人体的吸收,既保证了杂粮的口感,也保证了杂粮的营养,结合低温气流微膨化技术,有助于保持原料的营养成分,同时将杂粮进重组造粒,提高杂粮的口感和更有利于杂粮之间的香气的配合,增加食欲。采用高压闷润对杂粮进行软化,高压闷润,促使水分的渗透至杂粮的内部,促使杂粮的软化,提高适口性,防止杂粮硬芯,不利于后续的粉碎。采用包埋,通过包埋的缓释技术,提高杂粮在控制血糖方面的持久性和连续性。
具体实施方式
为下面通过对实施例的描述,本发明的具体实施方式如所涉及的制造工艺及操作使用方法等,作进一步详细的说明,以帮助本领域技术人员对本发明的发明构思、技术方案有更完整、准确和深入的理解。
GI是血糖生成指数(glycemic index,GI)的英文缩写,又称升糖指数、血糖指数,是评价碳水化合物的一个生理学参数,用来衡量食物引起餐后血糖反应程度高低,可以更科学地反映饮食的健康效应。GI作为一种食物的生理学参数,与传统的物理化学方法不同,它能确切地反映食物摄入后人体的生理状态,是衡量食物引起人体餐后血糖反应的一项有效指标,更能真实地反映含有等量CHO的不同食物其消化吸收率和引起的血糖反应,从“质”的新理论区分CHO,是对以往单靠测量膳食能量和CHO摄入量的饮食控制一个极好的补充和提高。根据GI值,科学家将食物分为不同等级。GI>70为高GI食物,55<GI≤70为中GI食物,GI≤55的食物为低GI食物。高GI的食物进入人体后,消化快、吸收率高,能迅速进入血液引起血糖高峰值,胰岛素快速升高,导致血糖下降速度快,血糖变化剧烈;而低GI食物则消化慢,吸收率低,对血糖影响小,有利于控制血糖。
为了解决现有技术中糖尿病即食杂粮存在的不足,本发明提供一种糖尿病人即食缓释杂粮及其制备方法,包括如下步骤,
预处理:将经过脱壳、筛选、清洗后的杂粮与水混合,依次经过闷润、焖煮和研磨成浆,得杂粮浆;闷润有利于杂粮的软化,再次进行焖煮提高熟制均匀度,降低熟制的时间,同时闷润有利于杂粮中淀粉和蛋白质对水分的吸收膨化胶黏,提升杂粮的适口性和糯性;
半发酵:取杂粮浆体积的0.2~0.45倍的杂粮浆,加入酵母粉,搅拌混合均匀后,进行发酵,发酵完成后,将剩余的杂粮浆加入,搅拌混合均匀,同时加入牛蒡根多糖,木瓜粉,藕粉,在转速1500~2500r/min下高速搅拌混合分散均匀,干燥,得即食杂粮坯料;采用半发酵一方面有利于缩短发酵时间,提高制备效率,另一方面半发酵破坏了蛋白质的三维网状结构,防止在后续的存贮中由于蛋白质的变质产生败味,提高杂粮的存储周期,同时半发酵有利于营养物质的释放,促进人体的吸收,既保证了杂粮的口感,也保证了杂粮的营养;
包埋:将包埋剂先进行糊化,再进行均质处理后,加入即食杂粮坯料,进行造粒,干燥后,得即食缓释杂粮,在杂粮的表面进行缓释层的包覆,糖尿病人在食用的过程中,随着包埋表层的逐渐被消化,杂粮中的成份别逐渐释放出来,可以达到较长时间段的控制血糖的稳定性。
更具体的,本发明实施例1提供的一种糖尿病人即食缓释杂粮的制备方法,即食杂粮坯料包括如下重量份成分:藜麦35份、青稞8份、鹰嘴豆25份、大豆28份、燕麦34份、玉米15份、甜荞麦8.5份、牛蒡根多糖2.5份,木瓜粉16.5份,藕粉5.5份和白芸豆10份。
制备方法包括包括预处理,半发酵,包埋,具体步骤如下:
预处理:将经过脱壳、筛选、清洗后的杂粮与水混合,保持杂粮与水的料液比为1:3.5,将杂粮和水一起置于高压灌中,然后将高压灌密封,升压至20Mpa下,闷润20min,此步骤采用高压,有利于水分的快速渗透,然后将压力降至4.5Mpa,温度升至90℃焖煮5min,然后将杂粮和水一起进行研磨,研磨成浆,得杂粮浆;进行焖煮提高熟制均匀度,降低熟制的时间,同时闷润有利于杂粮中淀粉和蛋白质对水分的吸收膨化胶黏,提升杂粮的适口性和糯性;
半发酵:取预处理制备的杂粮浆总体积的0.3倍的杂粮浆,加入酵母粉,酵母粉的添加量为所取进行发酵的杂粮浆的0.55%,搅拌混合均匀后,密封进行发酵,发酵的温度为35℃,相对湿度为75%,时长24h,发酵完成后,无氧发酵产生的乳酸有利于改变杂粮的口味,提高杂粮的浓郁口感,然后将剩余的杂粮浆加入发酵后的杂粮浆,搅拌混合均匀,制成半发酵浆,然后同时加入牛蒡根多糖,木瓜粉,藕粉,在转速2000r/min下高速搅拌混合分散均匀,进行风干,得杂粮坯料,牛蒡根多糖具有调节血压的功效,藕粉的糊化提升整个杂粮胚料的粘性,有利于后续造粒的进行,采用半发酵一方面有利于缩短发酵时间,提高制备效率,另一方面半发酵破坏了蛋白质的三维网状结构,防止在后续的存贮中由于蛋白质的变质产生败味,提高杂粮的存储周期,同时半发酵有利于营养物质的释放,促进人体的吸收,既保证了杂粮的口感,也保证了杂粮的营养;
包埋,将阿拉伯胶、麦芽糊精和大豆分离蛋白的混合物,三者的摩尔为1:5~10:1包埋剂先在80~90℃进行糊化,然后在压力25~35Mpa下进行均质处理后,将制备半发酵制备的即食杂粮坯料加入,搅拌混合均匀后,进行造粒,粒度为1~2mm,风干,得即食缓释杂粮。食杂粮坯料与包埋剂的料液比为1:3~15。
在杂粮的表面进行缓释层的包覆,糖尿病人在食用的过程中,随着包埋表层的逐渐被消化,杂粮中的成份别逐渐释放出来,可以达到较长时间段的控制血糖的稳定性。
本发明实施例2提供的一种糖尿病人即食缓释杂粮的制备方法同实施例1,不同的是,杂粮颗粒包括如下重量份成分:藜麦5份、青稞3份、鹰嘴豆35份、大豆35份、燕麦8份、玉米20份、甜荞麦0.5份、牛蒡根多糖3.5份,木瓜粉25份,藕粉8.5份,白芸豆15份。
制备方法中:
高压闷润:将经过脱壳、筛选、清洗后的杂粮与水混合,在压力5Mpa下,闷润30min,调整压力至0.5Mpa,温度110℃,继续闷润3min;
发酵的温度为25℃,相对湿度为85%,时长20h;
包埋剂为阿拉伯胶、麦芽糊精和大豆分离蛋白的混合物,三者的摩尔为1:5~10:1。
本发明实施例3提供的一种糖尿病人即食缓释杂粮的制备方法同实施例1,不同的是,杂粮颗粒包括如下重量份成分:藜麦40份、青稞15份、鹰嘴豆2份、大豆2份、燕麦45份、玉米1份、甜荞麦15份、牛蒡根多糖0.5份,木瓜粉5份,藕粉1份和白芸豆3份。
制备方法中:
高压闷润:将经过脱壳、筛选、清洗后的杂粮与水混合,在压力5Mpa下,闷润30min,调整压力至0.5Mpa,温度110℃,继续闷润3min;
发酵的温度为25℃,相对湿度为85%,时长20h;
包埋剂为抗性糊精。
本发明实施例4同实施例1,不同是包埋剂为抗性糊精和阿拉伯胶的混合物,两者的摩尔比为3~10:1。
本发明实施例5同实施例1,不同是包埋剂为阿拉伯胶。
本发明实施例6同实施例1,不同是包埋剂为麦芽糊精。
本发明实施例7同实施例1,不同是包埋剂为大豆分离蛋白。
本发明实施例8同实施例1,不同是包埋剂为麦芽糊精和大豆分离蛋白的混合物,两者的摩尔比为1.5~5.5:1。
对比例1:同实施例1,不同是食杂粮坯料与包埋剂的料液比<1:3。
对比例2:同实施例1,不同是食杂粮坯料与包埋剂的料液比>1:15。
对比例3:同实施例1,不同的是没有包埋处理。
对上述制备的糖尿病人即食杂粮,按照ISO26642:2010(《Food products-Determination of the glycaemic index(GI)and recommendation for foodclassification》)的测试方法进行血糖生成指数,GI的测定。测试方法依据参考ISO26642:2010。
数据统计及结果分析,分A,B,C,D四组进行测试,每组160人,每20人食用同一实施例制备的杂粮,A、B和C组的实验者食用上述实施例1~8制备的即食杂粮,D组实验者正常食用含有相同营养物质的食品,空腹状况下进行测试,测量时间为食用后的1h,由于测试数据较多,此处省略具体数据,取每组的平均值进行统计。
(1)GI平均值
A组的GI平均值为39.5,B组的GI平均值为41.8,C组的GI平均值为39.8,D组的GI平均值为79.6。
(2)在测量的过程中发现,不管是A组,B组,还是C组,均出现了一个相同的现象,食用实施例1杂粮的患者血糖水平较其他偏低,说明实施例1制备出的杂粮对血糖的调节效果较好,同时使用复合包埋剂的低于使用单一包埋剂的。且使用大豆分离蛋白包埋剂的效果最差,食用实施例1杂粮的GI平均值为38.15,食用实施例7的GI平均值为48.75。这可能是由于大豆分离蛋白已被消化的缘故。
(3)原始数据、IAUC面积数据、空腹血糖CV值,以及判断排除点的方法、计算过程和数值:按照ISO26642:2010的标准,空腹血糖三次测定CV值<5%,每次测定葡萄糖标准物时IAUC值≤30%,受试者GI值在平均值±2倍标准差范围之外,则作为不合格去除,但结果合格的受试者不少于8人。
(4)原始数据表及计算
正常GI值范围27.6~88.4,经测试,综合上述的人体GI测试结果,由GI>70为高GI食物,55<GI≤70为中GI食物,GI≤55的食物为低GI食物,判断制备的即食杂粮具有低的GI指标,高GI的食物进入人体后,消化快、吸收率高,能迅速进入血液引起血糖高峰值,胰岛素快速升高,导致血糖下降速度快,血糖变化剧烈;而低GI食物则消化慢,吸收率低,对血糖影响小,有利于控制血糖,适合糖尿病人的食用。
同时采用上述测量方法,分A,B,C,D,E五组进行测试,每组50人,A、B、C组的实验者食用对比例1~3制备的即食杂粮,D组实验者食用实施例1制备的即食杂粮,E组食用实施例7制备的即食杂粮,空腹状况下进行测试,测量时间为食用后的1~5h,由于测试数据较多,此处省略具体数据,取每组的平均值进行时间段的统计,统计结果见表1。
表1 GI平均值测量结果
结果显示,实施例1和实施例7以及对比例2的持久性较好,但在后续的研究中发现,同时研究数据显示,包埋剂的含量约高,缓释性较好,控制血糖的持久性也越好,对比例2中由于包埋剂是粘性胶物,含量较多,食用时虽然缓释效果较佳,但会给胃带来消化负担。不利于健康。
所属领域的普通技术人员应当理解:以上任何实施例的讨论仅为示例性的,并非旨在暗示本公开的范围(包括权利要求)被限于这些例子;在本发明的思路下,以上实施例或者不同实施例中的技术特征之间也可以进行组合,步骤可以以任意顺序实现,并存在如上所述的本发明的不同方面的许多其它变化,为了简明它们没有在细节中提供。
本发明的实施例旨在涵盖落入所附权利要求的宽泛范围之内的所有这样的替换、修改和变型。因此,凡在本发明的精神和原则之内,所做的任何省略、修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (9)
1.一种糖尿病人即食缓释杂粮的制备方法,其特征在于,包括如下步骤,
预处理:将经过脱壳、筛选、清洗后的杂粮与水混合,依次经过闷润、焖煮和研磨成浆,得杂粮浆;
半发酵:取杂粮浆体积的0.2~0.45倍的杂粮浆,加入酵母粉,搅拌混合均匀后,进行发酵,发酵完成后,将剩余的杂粮浆加入,搅拌混合均匀,同时加入牛蒡根多糖,木瓜粉,藕粉,在转速1500~2500r/min下高速搅拌混合分散均匀,干燥,得即食杂粮坯料;
包埋:将包埋剂先进行糊化,再进行均质处理后,加入即食杂粮坯料,进行造粒,干燥后,得即食缓释杂粮。
2.根据权利要求1所述的糖尿病人即食缓释杂粮的制备方法,其特征在于,所述闷润的压力5~35Mpa,时长:10~30min,所述焖煮的压力:0.5~8Mpa,温度:80~110℃,时长:3~7min。
3.根据权利要求1所述的糖尿病人即食缓释杂粮的制备方法,其特征在于,所述杂粮与水的料液比为1:1.5~5.5。
4.根据权利要求1所述的糖尿病人即食缓释杂粮的制备方法,其特征在于,所述酵母粉的添加量为发酵杂粮浆的0.3~0.8%。
5.根据权利要求1所述的糖尿病人即食缓释杂粮的制备方法,其特征在于,所述发酵的温度为25-38℃,相对湿度为65~85%,时长20~28h。
6.根据权利要求1所述的糖尿病人即食缓释杂粮的制备方法,其特征在于,所述即食杂粮坯料包括如下重量份成分:藜麦5~40份、青稞3~15份、鹰嘴豆3~35份、大豆3~35份、燕麦8~45份、玉米1~20份、甜荞麦0.5~15份、牛蒡根多糖0.5~3.5份,木瓜粉5~25份,藕粉1~8.5份和白芸豆3~15份。
7.根据权利要求1所述的糖尿病人即食缓释杂粮的制备方法,其特征在于,所述即食杂粮坯料包括如下重量份成分:藜麦35份、青稞8份、鹰嘴豆25份、大豆28份、燕麦34份、玉米15份、甜荞麦8.5份、牛蒡根多糖2.5份,木瓜粉16.5份,藕粉5.5份和白芸豆10份。
8.根据权利要求1所述的糖尿病人即食缓释杂粮的制备方法,其特征在于,所述包埋剂为抗性糊精、阿拉伯胶、麦芽糊精和大豆分离蛋白至少一种。
9.根据权利要求1所述的糖尿病人即食缓释杂粮的制备方法,其特征在于,所述均质处理的压力为25~35Mpa。
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