CN111557414A

CN111557414A - Functional staple food, preparation method and application

Info

Publication number: CN111557414A
Application number: CN202010506620.8A
Authority: CN
Inventors: 金波
Original assignee: Lhasa Huihui Agriculture And Forestry Technology Co ltd
Current assignee: Lhasa Huihui Agriculture And Forestry Technology Co ltd
Priority date: 2020-06-05
Filing date: 2020-06-05
Publication date: 2020-08-21
Anticipated expiration: 2040-06-05
Also published as: CN111557414B

Abstract

The invention provides a functional staple food, a preparation method and application. The preparation method comprises the following steps: selecting coarse cereals with GI value lower than 55% and capable of sprouting as main raw materials, and performing low-temperature germination accelerating until all the coarse cereals are exposed to white; pulverizing burdock, fructus Hippophae and processed rhizoma Polygonati respectively; mixing the five cereals after germination acceleration with the crushed burdock, sea buckthorn fruit and processed rhizoma polygonati, and then carrying out wet grinding, crushing, homogenizing, stirring, superfine crushing and low-temperature drying on the mixture in sequence to obtain the finished product; wherein all steps are performed at a low temperature of less than 20 ℃. The functional staple food prepared by the method can play a role in assisting in treating sugar diseases and hypertension, hyperlipidemia and hyperglycemia, and can process coarse cereals with rough mouthfeel into fine, soft, nutritious and full-color, flavor and taste foods.

Description

Functional staple food, preparation method and application

Technical Field

The invention belongs to the field of food, relates to a functional staple food, and particularly relates to a functional staple food for adjuvant therapy of diabetes mellitus and hypertension, hyperlipidemia and hyperglycemia.

Background

As a staple food, rice is mainly used in the south and flour is mainly used in the north all the time, but both food materials belong to high-carbon hunger-appeasing food and have low nutritional value. People in modern society have reduced activity and physical strength consumption, and the ingested high-carbon energy can not be consumed in time, thus breaking the metabolic balance and causing obesity, three highs and diabetes mellitus or aggravating the symptoms of diabetes and three highs.

Along with the improvement of living standard of people, the fine grains and the meat gradually become staple food, and gradually replace coarse tea rice rich in dietary fiber, and the dietary fiber intake is too little, so the rice becomes one of the factors causing hyperlipidemia and hyperglycemia. The proper dietary fiber intake not only can maintain the gastrointestinal health environment, but also can stimulate insulin sensitivity to improve the control of blood sugar level, according to the results of the national nutrition survey in 2002, 12.4g of dietary fiber is ingested by rural adults on average per day, 11.2g of dietary fiber is ingested by urban adults on average per day, and the world health organization recommends that the minimum intake of dietary fiber per day is 25 g.

The existing medicines for treating diabetes mainly comprise insulin and metformin, can only relieve the symptoms of diabetes but cannot radically treat the diabetes, and have complications after long-term administration, so the problems of the diabetes and three highs must be solved fundamentally, low-carbon food is developed to reduce the glycemic index, and the low-carbon food is matched with the insulin or the metformin to break the vicious cycle of lowering and increasing blood sugar while eating hypoglycemic drugs and over-increasing blood sugar food, comprehensively condition and take into consideration the symptoms and root causes, and can radically treat the diabetes.

The traditional method comprises the steps that a large amount of grease is added to change coarse cereals and the taste is poor by the conventional method, so that the coarse cereals are against the standard of healthy diet and are not suitable to be used as staple food for daily eating.

Disclosure of Invention

The invention aims to provide a functional staple food which can assist in treating diabetes mellitus, hypertension, hyperlipidemia and hyperglycemia, is rich in nutrition and has good taste, so as to solve the technical problems that obesity, hypertension, hyperlipidemia and hyperglycemia are easily caused or symptoms of diabetes mellitus and hypertension, hyperlipidemia and hyperglycemia are aggravated due to factors of the staple food in the prior art.

In order to achieve the purpose, the invention adopts the following technical scheme:

in one aspect, the invention provides a preparation method of a functional staple food, which comprises the following steps: selecting coarse cereals with GI value lower than 55% and capable of sprouting as main raw materials, and performing low-temperature germination accelerating until all the coarse cereals are exposed to white; pulverizing burdock, fructus Hippophae and processed rhizoma Polygonati respectively; mixing the five cereals after germination acceleration with the crushed burdock, sea buckthorn fruit and processed rhizoma polygonati, and then carrying out wet grinding, crushing, homogenizing, stirring, superfine crushing and low-temperature drying on the mixture in sequence to obtain the finished product; wherein all steps are performed at a low temperature of less than 20 ℃.

Further, the coarse cereals include broad beans, black peas and barley.

Further, the weight parts of the broad beans are 7-8 parts, the weight parts of black peas are 0.3 part, and the weight parts of barley are 0.3-0.5 part.

Further, the sea-buckthorn fruit is 0.6-1 part by weight, the burdock is 0.6-0.9 part by weight, and the processed rhizoma polygonati is 0.2-0.3 part by weight.

Further, the preparation method of the functional staple food further comprises the step of cleaning the germinated whole grains.

Further, the preparation method of the functional staple food also comprises the step of cleaning the burdock, the sea buckthorn fruit and the processed rhizoma polygonati before crushing the burdock, the sea buckthorn fruit and the processed rhizoma polygonati.

In another aspect, the present invention provides a functional staple food prepared by the method for preparing the functional staple food.

Further, the content ratio of total acid in the functional staple food is 0.4-0.8 g/100 g.

Further, the GI value of the functional staple food is less than 40.

On the other hand, the invention also provides application of the functional staple food in preparing foods for adjuvant therapy of diabetes and hypertension, hyperlipidemia and hyperglycemia.

Compared with the prior art, the invention has the following beneficial effects:

(1) the food with the GI value lower than 40 is obtained by selecting coarse cereals with the GI value lower than 55 percent, such as broad beans, as main raw materials and performing germination accelerating mixing treatment, so that the generation of hyperglycemia is fundamentally solved;

(2) through the pregermination treatment, vitamins are changed, vitamin C of the germinated broad beans is changed from 0% to more than 0.02%, and vitamin B12 is increased by 10 times, so that the method plays an important role in improving diabetes and hypertension, hyperglycemia and hyperlipidemia;

(3) through the germination accelerating treatment, a large number of enzymatic reactions are started for biotransformation, when the broad beans are subjected to germination accelerating and white exposure, the energy components of fat and starch are reduced by 34 percent, and the application of the germination accelerating process creates a brand new idea for reducing food energy and developing foods suitable for people with diabetes mellitus and hypertension, hyperglycemia and hyperlipidemia;

(4) through germination accelerating, mixing, wet grinding, homogeneous stirring and ultramicro crushing, the original biological structures of broad beans, burdock, black peas, barley, sea buckthorn fruits and sealwort are broken, the original tissues are softened and decomposed, the original structures are damaged and weakened, and new tissue structures are generated through recombination, so that new edible quality is endowed to food materials, wherein under the combined action of the fused sea buckthorn fruit dietary fibers and the burdock dietary fibers, the water absorption of the broad bean powder is increased from 19% to 50-56%, the softness and the looseness of broad bean powder processed products are increased, the food finished products are prevented from hardening in the storage period, the roughness of the broad beans is changed, and the mouthfeel is improved; after the malt, the seabuckthorn fruit, the sealwort and the broad bean powder are fully fused, the concentrations of the barley, the seabuckthorn fruit and the sealwort are reduced, and meanwhile, the enzymatic reaction on the broad bean powder is accelerated, so that the digestion and absorption are facilitated;

(5) after the broad beans, the black peas and the barley are subjected to germination accelerating, the taste becomes soft, and meanwhile, the acidic components such as vitamin C generated by germination can also play a role in enriching the taste;

(6) the invention creatively uses the seabuckthorn fruits as the mixed grain seasoning and color product, uses the organic acid rich in the seabuckthorn fruits to soften the mixed grains and supplement the acid content of the mixed grains, further improves the taste of the mixed grains, enriches the nutrient content of the mixed grains, has strong palatability of the prepared staple food, and realizes the requirement of being good in color, aroma and taste;

(7) modern pharmacological research shows that the total flavonoids and the vitamin C in the sea buckthorn, the burdock extract and the sealwort extract have good functions of reducing blood sugar, blood fat and blood pressure; the malt has the functions of promoting qi circulation, helping digestion, strengthening spleen and promoting appetite, and helps ingested nutrition, digestion and absorption, and the effect is higher than that of a single component by combining according to the principle of the traditional Chinese medicine simultaneous effect addition.

Detailed Description

The invention is further described with reference to specific examples. The following examples are only for illustrating the technical solutions of the present invention more clearly, and the protection scope of the present invention is not limited thereby.

According to ' diet guidance for adult diabetics ' issued by the national health and family planning committee of the people's republic of China, the theory of diabetes, three-high traditional Chinese medicine and modern pharmacological knowledge, and by combining with the characteristic of advantageous products of Tibet, the embodiment of the invention selects broad beans as main materials, and burdock, black pea, barley, seabuckthorn fruit and rhizoma polygonati as auxiliary materials, and processes the broad beans into nutritional staple food for adjusting the diet structure, and also can be used as functional staple food for auxiliary treatment of diabetes and three-high.

Broad beans, black peas and barley are predominant high-yield crops in the Tibet, the yield and quality of the broad beans, the black peas and the barley are increased due to cold weather factors and strong illumination weather factors in the long-term Tibet, the yield per mu is twice of the inland, the yield per mu of the broad beans reaches 700 jin, the yield per mu of the barley is 500 jin, and therefore, the broad beans are wide in source and low in cost, and the broad beans are used as products of main materials, so that the broad beans have the advantage of low cost.

Since Tibet belongs to alpine regions, crops are almost free of diseases and insect pests and are green pollution-free agricultural products, besides, broad beans belong to low-carbon and high-nutrition food materials, the Glycemic Index (GI) value of the broad beans is only 17, and the GI value of the broad beans is the lowest of all common foods except peanuts. The GI value is an index reflecting the degree of elevation of blood sugar level in a human body by food. Foods with GI >75 are high GI foods, foods with GI <55 are low GI foods, and the foods with the GI value below 40 are foods which can be taken by diabetics with peace, so the broad bean products taking broad bean as the main material have the advantage of low glycemic index.

However, broad beans have no processed broad bean product as a staple food because of thin flavor, rough taste and extremely poor palatability. The core of the processing technology for improving the palatability of broad bean food at present is high-temperature frying or stir-frying, and the defects are as follows: frying can destroy the inherent nutritional ingredients of the broad beans and cannot be used as staple food due to indigestion. The problems of light flavor, rough mouthfeel and extremely poor palatability of the broad beans are solved by adding the sea buckthorn fruits and the burdock, and the sea buckthorn fruit and burdock are one of the core contents of the invention.

Therefore, the broad beans are creatively used as main raw materials in the embodiment of the invention, and are prepared and developed into delicious and high-nutrition functional staple food with low GI value, so as to achieve the aims of scientifically adjusting the dietary structure and assisting in treating diabetes and hypertension, hyperglycemia and hyperlipidemia.

The burdock contains 20% of high-quality water-soluble dietary fiber, and the burdock water-soluble dietary fiber has the functions of clearing intestines and stomach and strengthening digestion and absorption; after germination accelerating, the barley has the functions of promoting qi circulation to promote digestion, strengthening spleen and promoting appetite, and is helpful for digestion and absorption of ingested nutrition; the burdock and the malt are superposed, so that the function of maintaining normal metabolism of a human body is achieved, and the function is taken as a basis for maintaining healthy constitution.

Rhizoma polygonati is used as a medicinal and edible medicinal material, has the effects of reducing blood pressure, blood sugar and blood fat, and is the target of the invention.

The nutrition and health care efficacy of the seabuckthorn fruits is widely regarded and accepted from 1985, but the development of the seabuckthorn industry is limited because the organic acid content of the seabuckthorn fruits reaches 3.5-4.5% and exceeds the limit which can be borne by the mouthfeel. The invention mixes and makes up for deficiencies of minor cereals and sea buckthorn fruits with extreme taste of thin and thick, so as to obtain a delicious product. The seabuckthorn fruit becomes a condiment of coarse cereals, expands the application of the seabuckthorn fruit, and creates a new idea and a new way for developing the seabuckthorn fruit industry.

The organic acid content of the food is an important mark of food flavor, and the mouthfeel is optimal when the total acid proportion is 0.4-0.8 g/100 g. Therefore, the embodiment of the invention utilizes the high acidity of the sea buckthorn fruits to adjust the total acid proportion of the product to 0.4-0.8 g/100g so as to improve the taste. Through determination, 0.6-1 part by weight of seabuckthorn fruits is added into the formula, the ratio of total acid can reach 0.4-0.8 g/100g, and the product is endowed with strong seabuckthorn fruit fragrance and soft seabuckthorn fruit color.

Example 1

A functional staple food is prepared by the following steps:

(1) stock preparation, total 100kg

Five cereals: 80kg of broad beans, 3kg of black peas and 3kg of barley;

auxiliary materials: 6kg of sea buckthorn fruit, 6kg of burdock and 2kg of processed rhizoma polygonati;

(2) cleaning broad beans, black peas and barley, then accelerating germination at low temperature, and cleaning after all white grains are exposed;

(3) cleaning burdock, fructus Hippophae, and processed rhizoma Polygonati, and pulverizing respectively;

(4) mixing the food materials obtained in the steps (2) and (3);

(5) wet grinding and crushing the mixture obtained in the step (4), and then stirring in a homogenizer;

(6) feeding the homogenized mixture into a superfine pulverizer for superfine pulverization;

(7) drying the mixture after superfine grinding in low-temperature drying equipment;

(8) sorting and packaging: after the inspection reaches the requirement of food hygiene law, the materials can be subpackaged in plastic bags, sealed and boxed, and then are sold on the market.

Wherein all the steps are carried out at a low temperature of less than 20 ℃.

It should be particularly noted that, in the embodiments of the present invention, regional environments with year-round cold and dry climate in the tibet are used to inhibit the breeding of infectious microbes, and feasibility is provided for the whole processing flow to operate at a low temperature of less than 20 ℃. The cold processing operation flow can not only effectively prevent the material from deteriorating in the processing process, but also retain all the nutrient components and functional factors in the product.

In the present embodiment, it is preferred that,

(1) the broad beans after pregermination in the step (2) are tested, and the results show that the content of the vitamin C is changed from 0% to more than 0.02%, the content of the vitamin B12 is increased by about 10 times, the content of energy component fat and starch is reduced by 34% altogether, and the broad beans play an important role in improving diabetes and three-high symptoms.

(2) And (3) measuring the water absorption rate of the broad bean powder before and after processing:

the water absorption rate of the untreated broad beans is measured to be about 19 percent after the broad beans are crushed; the water absorption of the fused broad bean is measured, and the water absorption is about 50%.

(3) The prepared functional staple food is subjected to GI value measurement: the results indicated a GI value of 15.

(4) The obtained functional staple food was measured for its nutrient content and its content, and the measurement results are shown in table 1.

(5) The nutrient contents and contents of the product of this example are shown in Table 2 when 500g of the product is ingested per day.

Example 2

A method for preparing functional staple food comprises the following steps:

(1) stock preparation, total 100kg

Five cereals: 70kg of broad beans, 3kg of black peas and 5kg of barley;

auxiliary materials: 10kg of sea buckthorn fruit, 9kg of burdock and 3kg of processed rhizoma polygonati;

the other steps are the same as in example 1.

In the present embodiment, it is preferred that,

(1) and (3) testing the broad beans after pregermination in the step (2), and finding out the following results: the content of vitamin C is changed from 0% to more than 0.02%, the content of vitamin B12 is increased by about 10 times, and the content of energy component fat and starch is reduced by 34% altogether.

the water absorption rate of the untreated broad beans is measured to be about 19 percent after the broad beans are crushed; the water absorption of the fused broad bean parts is measured, and the water absorption is about 56%.

(3) The prepared functional staple food is subjected to GI value measurement: the results indicated a GI value of 14.

Table 1: comparison table of 100kg of main nutrient components of products in example 1 and example 2

Nutrient composition	Unit of	Example 1	Example 2
				Soluble proteins	kg	12.4	10.9
Dietary fiber	kg	7.1	6.3
				Water-soluble dietary fiber	kg	2.8	3.8
Polysaccharides	g	2.0	3.4
				Vitamin C	g	16.2	26.6
Vitamin E	g	8.4	14
				Vitamin B12	g	0.16	0.14
β Carotene	g	1.0	1.7
				Total Flavonoids	g	18	30
Malt	g	3000	5000
				Rhizome of Siberian solomonseal	g	2000	3000

Table 2: nutrient intake comparison table of 500g diet per day

After the broad beans, the black peas and the barley are subjected to germination accelerating, the broad beans, the black peas and the barley are mixed with fresh burdock, sea buckthorn fruits and processed sealwort for wet grinding, the fusion among mixing ingredients is enhanced through homogeneous stirring, the superfine grinding is performed, the powder of the product is more exquisite, the fusion among the mixing ingredients is further enhanced, the original biological structures of the broad beans, the burdock, the black peas, the barley, the sea buckthorn fruits and the sealwort are broken, the original tissues are softened and decomposed, the original structures are damaged and weakened, new tissue structures are generated through recombination, new edible qualities are endowed to food materials, and under the combined action of the sea buckthorn fruit dietary fibers and the burdock dietary fibers after fusion, the water absorption of the broad bean powder is increased to 50-56% from 19%, the softness and the looseness of broad bean powder processed products are increased, the food products are prevented from being hardened in the storage period, the roughness of the broad beans is changed, and; the barley malt, the sea buckthorn fruit, the sealwort and the broad bean powder are fully fused, so that the concentration of the barley malt, the sea buckthorn fruit and the sealwort is reduced, the enzymatic reaction on the broad bean powder is accelerated, and the digestion and absorption are facilitated.

The acidity of the sea buckthorn fruits in the embodiment of the invention improves the taste of the broad beans and endows the sea buckthorn fruit flavor and fruit color to the product. The organic acid rich in the sea buckthorn fruit softens the broad beans, the pectin enhances the water binding capacity of the product, and the taste of the broad beans is further improved; the sea buckthorn berries are rich in vitamins, flavones and trace elements, so that the nutritional ingredients of the products of the embodiment are enriched, and the sea buckthorn berries play a main role in the quality of the whole product.

The embodiment of the invention takes the broad beans with GI value of 17 as the base material, lays the foundation of low GI value of the whole product, and meets the dietary standards of sugar disease and high blood fat, high blood sugar and high blood sugar; fine and soft powder is obtained through a whole set of kneading processing procedures of wet grinding, homogenizing, stirring and ultramicro grinding; the water binding capacity, softness and looseness of the finished food product are improved through the combined action of the soluble dietary fibers of the sea buckthorn fruits and the burdock; the barley is added to play a role in invigorating stomach and helping digestion; the food has the functions of reducing blood sugar, blood fat and blood pressure by adding the seabuckthorn fruit, the burdock and the rhizoma polygonati.

According to the embodiment of the invention, the broad beans with rough mouthfeel are prepared into the functional food which is good in color, aroma and taste, soft in mouthfeel, rich in nutrition and capable of preventing and assisting in treating sugar diseases and hypertension, hyperlipidemia and hyperglycemia through blending and processing, and a choice is added for realizing food diversification and rich dietary structure. The product has three advantages of taste, price and nutrition, so that the product is suitable for mass consumption and popularization and use in society.

The functional staple food provided by the embodiment of the invention has flexible and various eating methods, and the eating method can be selected according to the eating habits and the hobbies of each person. The edible method can be selected from semen Viciae Fabae powder paste, semen Viciae Fabae powder steamed corn bread, pancake and pancake. Because the GI value of the broad beans is the lowest GI value of all main grain food materials, the main food can be added with a small amount of grease or trace sweetener, or is matched with high GI value diet to take the dietary habits into consideration, and the GI value is controlled within the range of less than 40; or adjusting the addition amount of the oil and the sweetener or the eating amount of the food with the high GI value according to the blood sugar rise condition after two hours, so as to properly meet the crowds with different eating habits.

The product prepared in the above example was processed into steamed corn bread for sensory evaluation of color, flavor and taste, and the evaluator was 2 trained chefs. The evaluation criteria are as follows:

(1) color: 10 minutes full, 6 minutes bright yellow, 2 minutes dark gray,

(2) the mouthfeel is as follows: 10 minutes of full score, plump, soft, loose and full score, 6 minutes of slight or slight acid, 2 minutes of coarse and hard,

(3) odor: the full score is 10, the fruit flavor is full, the fruit flavor is thin 6, and the peculiar smell is 2.

The sensory evaluation of the color, flavor and taste of the steamed corn bread processed from the above example products according to the above criteria is shown in Table 3.

Table 3: example sensory evaluation table for color, smell and taste of steamed corn bread

	Taste of the product	Smell(s)	Color and luster	Total score
					Example 1	7	8	10	25
Example 2	9	10	6	25

As can be seen from Table 3, the functional staple food prepared by using the example of the invention as the material has good taste and good color, aroma and taste.

In other embodiments, besides broad beans, germinated cereals with GI value less than 55 can be used for preparing functional staple food for adjuvant treatment of diabetes and hypertension, hyperlipidemia and hyperglycemia.

The basic principles and the main features of the present invention have been described above, the present invention has been disclosed in embodiments, the present invention is not limited by the above embodiments, the above embodiments and the description only illustrate the principles of the present invention, and the present invention may be subject to various changes and modifications without departing from the spirit and scope of the present invention, and all technical solutions obtained by adopting equivalent substitutions or equivalent changes fall within the protection scope of the present invention.

Claims

1. A preparation method of a functional staple food is characterized by comprising the following steps: selecting coarse cereals with GI value lower than 55% and capable of sprouting, and performing low-temperature germination until all the coarse cereals are exposed to white; pulverizing burdock, fructus Hippophae and processed rhizoma Polygonati respectively; mixing the five cereals after germination acceleration with the crushed burdock, sea buckthorn fruit and processed rhizoma polygonati, and then carrying out wet grinding, crushing, homogenizing, stirring, superfine crushing and low-temperature drying on the mixture in sequence to obtain the finished product; wherein all steps are performed at a low temperature of less than 20 ℃.

2. The method of claim 1, wherein the miscellaneous cereals comprise broad beans, black peas and barley.

3. The method for preparing functional staple food according to claim 2, wherein the coarse cereals comprise 7-8 parts by weight of broad beans, 0.3 part by weight of black peas and 0.3-0.5 part by weight of barley.

4. The method for preparing functional staple food according to claim 3, wherein the sea buckthorn fruit is 0.6-1 part, the burdock is 0.6-0.9 part, and the processed rhizoma polygonati is 0.2-0.3 part by weight.

5. The method of claim 1, further comprising the step of washing the germinated cereals.

6. The method for preparing a functional staple food according to claim 1, further comprising the step of washing the burdock, the seabuckthorn fruit and the processed polygonatum sibiricum before pulverizing them.

7. A functional main food prepared by the method for preparing a functional main food according to any one of claims 1 to 6.

8. The functional main food according to claim 7, wherein the ratio of the total acid content in the functional main food is 0.4-0.8 g/100 g.

9. The functional staple food of claim 7, wherein said functional staple food has a GI value of less than 40.

10. Use of the functional staple food of claim 7 for the preparation of a food for the adjuvant treatment of diabetes and hypertension, hyperglycemia and hyperlipidemia.