CN112205621A - Functional food suitable for diabetics - Google Patents
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- CN112205621A CN112205621A CN202011079650.1A CN202011079650A CN112205621A CN 112205621 A CN112205621 A CN 112205621A CN 202011079650 A CN202011079650 A CN 202011079650A CN 112205621 A CN112205621 A CN 112205621A
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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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
- 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
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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
- 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
- A23L19/115—Konjak; Konntaku
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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
- 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
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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
- 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
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Mycology (AREA)
- Botany (AREA)
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Abstract
The invention belongs to the technical field of food preparation, and discloses a functional food suitable for diabetics, which comprises, by mass, 8-9 parts of peas, 7-8 parts of Chinese yams, 6-7 parts of mulberry leaves, 1-2 parts of high-gluten wheat flour, 4-6 parts of konjaku flour, 4-5 parts of soybeans, 5-8 parts of black tea, 2-3 parts of edible vegetable oil, 1-3 parts of agar and 1-2 parts of sodium bicarbonate. According to the invention, peas, Chinese yams, mulberry leaves, konjac flour, soybeans and black tea are used as main raw materials, so that the raw materials have strong satiety and can reduce the eating amount; meanwhile, enough energy can be provided to meet the activity requirement of the diabetic; adding high-gluten wheat flour, wherein the addition amount accounts for less than 5% of the total amount, and the high-gluten wheat flour does not bring enough threat to blood sugar of a diabetic; the functional food is added with tea polyphenol prepared from black tea, folium mori and konjac powder, so that the blood sugar can be reduced, and the functional food is more beneficial to relieving the illness state of diabetes patients.
Description
Technical Field
The invention belongs to the technical field of food preparation, and particularly relates to a functional food suitable for diabetics.
Background
At present: the incidence of diabetes worldwide has a tendency to increase year by year, and has been classified as the third largest disease after cardiovascular diseases and tumors in developed countries. At present, the biggest harm of diabetes to the health of human beings is various chronic complications generated on the basis of arteriosclerosis and microangiopathy, such as diabetic heart disease, diabetic gangrene, diabetic cerebrovascular disease, diabetic nephropathy, diabetic retinopathy, neuropathy and the like. The number of people with blindness caused by diabetes is 10-25 times that of the general people; diabetic gangrene and amputees are 20 times more than those of the average; the incidence and fatality rate of the cardiovascular system of the diabetes are 2 to 3 times higher than those of the non-diabetic patients; diabetes causes 17 times more renal failure than kidney disease. In conclusion, the harm of diabetes and its chronic complications to human health is very serious, and has attracted high attention from the medical world all over the world.
At present, sulfonylureas and biguanides such as metformin, glipizide, glimepiride, rosiglitazone and the like or acarbose and exogenous insulin injection are mainly used clinically to achieve the symptomatic treatment of independent sugar reduction, but no ideal medicine is available for the most key complications caused by diabetes. Therefore, although the sugar-reducing effect of the western medicine sugar-reducing medicine for treating diabetes is definite, the sugar-reducing medicine needs to be added gradually after long-term use, most of the medicine has adverse reaction, and the complication can not be effectively controlled.
The high-sugar food in the diet of the diabetic is not beneficial to the treatment of the disease, and can increase the physical burden, but at present, no meal replacement food suitable for the diabetic exists temporarily, and the diet requirement of the diabetic cannot be met.
Through the above analysis, the problems and defects of the prior art are as follows: at present, no meal replacement food suitable for diabetics exists temporarily, and the dietary requirements of the diabetics cannot be met.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a functional food suitable for diabetics.
The invention is realized in such a way that the functional food suitable for the diabetics and the preparation method thereof comprise the following steps:
step one, peeling peas, taking beans, cleaning pea grains, putting the cleaned pea grains on a steaming drawer for steaming, and crushing the steamed pea grains until hard particles do not exist in a rolling material, so as to obtain pea paste;
step two, cleaning the Chinese yam, scraping off the outer skin, placing the Chinese yam pulp on a steaming drawer for steaming, and treating after steaming to obtain Chinese yam mud;
the method comprises the following steps of cleaning the Chinese yam, scraping the outer skin of the Chinese yam, placing Chinese yam pulp on a steaming drawer for steaming, and treating the Chinese yam pulp after steaming to obtain the Chinese yam paste:
(2.1) cleaning the Chinese yam, drying in the air, and peeling the dried Chinese yam;
(2.2) cutting the peeled Chinese yam into slices of 5-6mm and then cooking;
(2.3) adding a small amount of water and a small amount of pectinase liquid into the steamed Chinese yam for pulping and enzymolysis;
(2.4) sieving the yam zymolyte, and performing high-pressure treatment; curing the product after high-pressure treatment to obtain yam mud;
step three, cleaning the mulberry leaves, airing and then drying the mulberry leaves in a drying box, and grinding the dried mulberry leaves to obtain mulberry leaf powder;
the method is characterized in that the mulberry leaves are dried in a drying oven after being aired, and are ground to obtain mulberry leaf powder after being dried, and the method comprises the following steps:
(3.1) putting the cleaned mulberry leaves in a sun irradiation area for airing for 10-15min, and airing the surface water;
(3.2) drying the aired mulberry leaves in a drying box at the set temperature of 140 ℃ and 180 ℃ for 25-35 min;
(3.3) crushing the dried mulberry leaves, and then putting the crushed mulberry leaves into a grinder for grinding;
(3.4) sieving the ground mulberry leaves by a 100-mesh sieve to obtain mulberry leaf powder;
sieving the high gluten wheat flour to obtain the treated high gluten wheat flour for later use;
grinding soybeans to obtain soybean powder, preparing soybean protein isolate from the soybean powder, and modifying the soybean protein isolate to obtain modified protein powder;
the soybean powder obtained by grinding soybeans specifically comprises the following components:
(5.1) cleaning soybeans, cleaning impurities on the surfaces of the soybeans, and removing shrunken soybeans;
(5.2) soaking the cleaned soybeans for 6-8 h;
(5.3) peeling off the skins of the soaked soybeans to obtain soybean grains;
(5.4) crushing the soybean particles, and fully grinding to obtain soybean powder;
sixthly, adding mulberry leaf powder, modified protein powder and konjac powder into the treated high-gluten wheat flour, adding purified water, and adding tea polyphenol extracted from black tea while stirring to obtain a mixture A;
step seven, mixing the pea paste and the yam paste, adding the edible vegetable oil, and uniformly stirring to obtain a mixture B;
step eight, adding sodium bicarbonate and agar into the mixture A, and heating to dissolve; adding the mixture B while the mixture is hot, and uniformly stirring to obtain the functional food.
Further, in the step one, when the pea grains are cleaned and then placed on a steaming drawer for steaming, the steaming temperature is 120-.
Further, in the second step, when the yam pulp is placed on a steaming drawer for steaming, the steaming temperature is 100-120 ℃, and the steaming time is 30-40 min.
Further, in the step (2.4), the screening of the yam zymolyte comprises: the screen mesh is 30-80 meshes.
Further, in the step (2.4), the high-pressure treatment of the yam zymolyte comprises the following steps: treating under the high pressure condition of 700 MPa and 800MPa for 30-35 minutes.
Further, in the fifth step, the preparation of the isolated soy protein using the soybean meal comprises the following steps:
step I, soaking the soybean meal at low temperature by using a sodium bicarbonate solution, fully stirring, standing, and filtering out bottom sediment;
step II, collecting the supernatant, adding citric acid into the supernatant, and adjusting the pH to an isoelectric point to obtain a turbid liquid;
step III, centrifuging the turbid liquid, wherein the centrifugation speed is 30r/min, and the centrifugation time is 2-3 min;
and IV, crushing the curd obtained by centrifugation, adding sodium bicarbonate, uniformly stirring, and performing spray drying to obtain the powdery soybean protein isolate.
Further, in the fifth step, the modifying of the isolated soy protein comprises:
preparing soybean protein isolate into aqueous solution, adding alkaline protease, adjusting pH to 7.1-7.3, and hydrolyzing for 2-3 hr to obtain hydrolysate of soybean protein isolate; adding reducing sugar into hydrolysate of soybean protein isolate, reacting at 90-110 deg.C for 30-60min, and passing through homogenizer under 10-30MPa to obtain modified soybean protein isolate.
Further, in the sixth step, the preparation method of the tea polyphenol extracted from the black tea comprises the following steps:
1) drying fresh black tea, crushing to obtain black tea powder, adding the black tea powder into boiling water for boiling tea, filtering tea leaves to obtain filtrate, and performing vacuum concentration to obtain concentrated solution A;
2) naturally cooling the concentrated solution A to room temperature, adding chloroform into the concentrated solution A for extraction, standing for layering to obtain an organic phase and an aqueous phase, further concentrating the aqueous phase, and drying to obtain a crude product of tea polyphenol;
3) leaching the tea polyphenol crude product with ethanol solution, filtering, vacuum concentrating the filtrate, oven drying, and pulverizing to obtain tea polyphenol.
Further, the preparation method of the functional food suitable for the diabetic also comprises the following steps:
pouring the functional food prepared in the step eight into a mold, cooling, forming, demolding, and cutting into blocks with certain specifications to obtain instant cakes;
or processing the functional food prepared in the step eight into solid beverage, suspension beverage, tablet candy, soft capsule and the like to obtain the functional food suitable for the diabetics.
The invention also aims to provide the functional food suitable for the diabetics, which is prepared by the preparation method of the functional food suitable for the diabetics, and the functional food suitable for the diabetics comprises 8-9 parts of peas, 7-8 parts of Chinese yams, 6-7 parts of mulberry leaves, 1-2 parts of high gluten wheat flour, 4-6 parts of konjac flour, 4-5 parts of soybeans, 5-8 parts of black tea, 2-3 parts of edible vegetable oil, 1-3 parts of agar and 1-2 parts of sodium bicarbonate in parts by mass.
By combining all the technical schemes, the invention has the advantages and positive effects that: according to the invention, peas, Chinese yams, mulberry leaves, konjac flour, soybeans and black tea are used as main raw materials to process the meal replacement food, so that the sugar content in the food can be reduced, and meanwhile, the raw materials have strong satiety and can reduce the eating amount; meanwhile, enough energy can be provided to meet the activity requirement of the diabetic; adding high-gluten wheat flour, wherein the addition amount accounts for less than 5% of the total amount, and the high-gluten wheat flour does not bring enough threat to blood sugar of a diabetic; the functional food is added with tea polyphenol prepared from black tea, folium mori and konjac powder, so that the blood sugar can be reduced, and the functional food is more beneficial to relieving the illness state of diabetes patients.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings needed to be used in the embodiments of the present application will be briefly described below, and it is obvious that the drawings described below are only some embodiments of the present application, and it is obvious for those skilled in the art that other drawings can be obtained from the drawings without creative efforts.
Fig. 1 is a flow chart of a method for preparing a functional food suitable for diabetics according to an embodiment of the invention.
FIG. 2 is a flow chart of the method for drying mulberry leaves in a drying oven after air-drying, and grinding the dried mulberry leaves to obtain mulberry leaf powder.
FIG. 3 is a flow chart of grinding soybeans to obtain soybean meal, according to an embodiment of the present invention.
FIG. 4 is a flow chart for preparing a soy protein isolate using soy flour as provided in an embodiment of the present invention.
FIG. 5 is a flow chart of a method for extracting tea polyphenols from black tea according to an embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
In view of the problems of the prior art, the present invention provides a functional food suitable for diabetics, and the present invention is described in detail below with reference to the accompanying drawings.
The functional food suitable for the diabetes patients comprises, by mass, 8-9 parts of peas, 7-8 parts of Chinese yams, 6-7 parts of mulberry leaves, 1-2 parts of high gluten wheat flour, 4-6 parts of konjac flour, 4-5 parts of soybeans, 5-8 parts of black tea, 2-3 parts of edible vegetable oil, 1-3 parts of agar and 1-2 parts of sodium bicarbonate.
As shown in fig. 1, the preparation method of the functional food suitable for diabetics provided by the embodiment of the invention comprises the following steps:
s101, peeling peas, taking beans, cleaning pea grains, putting the cleaned pea grains on a steaming drawer for steaming, and crushing the steamed pea grains until hard particles do not exist in a rolling material to obtain pea paste;
s102, cleaning the Chinese yam, scraping the outer skin of the Chinese yam, placing the Chinese yam pulp on a steaming drawer for steaming, and treating the Chinese yam pulp after steaming to obtain Chinese yam paste;
s103, cleaning the mulberry leaves, airing, drying in a drying oven, and grinding the dried mulberry leaves to obtain mulberry leaf powder;
s104, sieving the high gluten wheat flour to obtain the processed high gluten wheat flour for later use;
s105, grinding soybeans to obtain soybean powder, preparing soybean protein isolate by using the soybean powder, and modifying the soybean protein isolate to obtain modified protein powder;
s106, adding mulberry leaf powder, modified protein powder and konjac flour into the treated high-gluten wheat flour, adding purified water, and adding tea polyphenol extracted from black tea while stirring to obtain a mixture A;
s107, mixing the pea paste and the yam paste, adding edible vegetable oil, and uniformly stirring to obtain a mixture B;
s108, adding sodium bicarbonate and agar into the mixture A, and heating to dissolve; adding the mixture B while the mixture is hot, and uniformly stirring to obtain the functional food.
In step S101, when the pea grains are cleaned and placed on the steaming drawer for steaming, the steaming temperature is 120-.
In step S102, when the yam pulp provided by the embodiment of the invention is placed on the steaming drawer for steaming, the steaming temperature is 100-.
In step S102, the steps of cleaning the yams, peeling the yams, placing the yam pulp on a steaming drawer for steaming, and processing the yam pulp after the steaming step to obtain the yam paste include the following steps:
cleaning rhizoma Dioscoreae, air drying, and peeling; cutting peeled rhizoma Dioscoreae into 5-6mm slices, and steaming; adding a small amount of water and a small amount of pectinase liquid into the steamed Chinese yam for pulping and enzymolysis; sieving the yam zymolyte with a 30-80 mesh sieve, and treating for 30-35 minutes under the high pressure condition of 700-800 MPa; and curing the product after the high-pressure treatment to obtain the yam mud.
As shown in fig. 2, in step S103, drying the mulberry leaves in a drying oven after air-drying, and grinding the dried mulberry leaves to obtain mulberry leaf powder, the method includes the following steps:
s201, placing the cleaned mulberry leaves in a sun irradiation area for airing for 10-15min, and airing the surface water;
s202, drying the aired mulberry leaves in a drying box at the set temperature of 140 ℃ and 180 ℃ for 25-35 min;
s203, crushing the dried mulberry leaves, and then putting the crushed mulberry leaves into a grinder for grinding;
s204, sieving the ground mulberry leaves by a 100-mesh sieve to obtain mulberry leaf powder.
As shown in fig. 3, in step S105, grinding soybeans to obtain soybean flour provided in the embodiment of the present invention specifically includes:
s301, cleaning soybeans, cleaning impurities on the surfaces of the soybeans, and removing shrunken soybeans;
s302, soaking the cleaned soybeans for 6-8 hours;
s303, peeling off the skins of the soaked soybeans to obtain soybean grains;
s304, crushing the soybean particles, and fully grinding to obtain the soybean powder.
As shown in fig. 4, in step S105, the preparation of soy protein isolate using soybean flour according to an embodiment of the present invention includes the following steps:
s401, soaking the soybean meal at low temperature by using a sodium bicarbonate solution, fully stirring, standing, and filtering out bottom sediment;
s402, collecting the supernatant, adding citric acid into the supernatant, and adjusting the pH value to an isoelectric point to obtain a turbid liquid;
s403, centrifuging the turbid liquid at the centrifuging speed of 30r/min for 2-3 min;
s404, crushing the curds obtained by centrifugation, adding sodium bicarbonate, uniformly stirring, and performing spray drying to obtain the powdery soybean protein isolate.
In step S105, the modifying of the isolated soy protein provided in the embodiment of the present invention includes:
preparing soybean protein isolate into aqueous solution, adding alkaline protease, adjusting pH to 7.1-7.3, and hydrolyzing for 2-3 hr to obtain hydrolysate of soybean protein isolate; adding reducing sugar into hydrolysate of soybean protein isolate, reacting at 90-110 deg.C for 30-60min, and passing through homogenizer under 10-30MPa to obtain modified soybean protein isolate.
As shown in fig. 5, in step S106, the preparation method for extracting tea polyphenols from black tea according to the embodiment of the present invention includes:
s501, drying and crushing fresh black tea to obtain black tea powder, adding the black tea powder into boiling water to boil the black tea powder, filtering the tea to obtain filtrate, and performing vacuum concentration to obtain concentrated solution A;
s502, naturally cooling the concentrated solution A to room temperature, adding chloroform into the concentrated solution A for extraction, standing for layering to obtain an organic phase and a water phase, and further concentrating and drying the water phase to obtain a crude tea polyphenol product;
s503, leaching the tea polyphenol crude product with an ethanol solution, filtering, taking filtrate, concentrating in vacuum, drying, and crushing to obtain tea polyphenol.
The preparation method of the functional food suitable for the diabetics, provided by the embodiment of the invention, further comprises the following steps:
and (4) pouring the functional food prepared in the step (S108) into a mold, cooling and forming, demolding, and cutting into blocks with certain specifications to obtain the instant cake.
Or processing the functional food prepared in the step S108 into solid beverage, suspension beverage, tablet candy, soft capsule and the like to obtain the functional food suitable for the diabetics.
The technical solution of the present invention is further illustrated by the following specific examples.
Example 1:
preparing functional food:
(1) peeling 8 parts of peas, taking beans, cleaning pea grains, putting the pea grains on a steaming drawer for steaming, crushing the steamed pea grains until hard particles do not exist in the rolling material, and obtaining pea paste;
(2) cleaning 7 parts of Chinese yam, scraping off the outer skin, placing Chinese yam pulp on a steaming drawer for steaming, and treating after steaming to obtain Chinese yam paste;
(3) cleaning 6 parts of mulberry leaves, airing, drying in a drying box, and grinding the dried mulberry leaves to obtain mulberry leaf powder;
(4) sieving 1 part of high gluten wheat flour to obtain treated high gluten wheat flour for later use;
(5) grinding 4 parts of soybeans to obtain soybean powder, preparing soybean protein isolate by using the soybean powder, and modifying the soybean protein isolate to obtain modified protein powder;
(6) adding mulberry leaf powder, modified protein powder and 4 parts of konjac flour into the treated high-gluten wheat flour, adding purified water, and adding tea polyphenol extracted from 5 parts of black tea while stirring to obtain a mixture A;
(7) mixing the pea paste and the yam paste, adding 2 parts of edible vegetable oil, and uniformly stirring to obtain a mixture B;
(8) adding 1 part of sodium bicarbonate and 1 part of agar into the mixture A, and heating to dissolve; adding the mixture B while the mixture is hot, and uniformly stirring to obtain the functional food.
Example 2:
preparing functional food:
(1) peeling 8 parts of peas, taking beans, cleaning pea grains, putting the pea grains on a steaming drawer for steaming, crushing the steamed pea grains until hard particles do not exist in the rolling material, and obtaining pea paste;
(2) cleaning 8 parts of Chinese yam, scraping off outer skins, placing Chinese yam pulp on a steaming drawer for steaming, and treating after steaming to obtain Chinese yam paste;
(3) cleaning 7 parts of mulberry leaves, airing, drying in a drying box, and grinding the dried mulberry leaves to obtain mulberry leaf powder;
(4) sieving 2 parts of high gluten wheat flour to obtain treated high gluten wheat flour for later use;
(5) grinding 5 parts of soybeans to obtain soybean powder, preparing soybean protein isolate by using the soybean powder, and modifying the soybean protein isolate to obtain modified protein powder;
(6) adding mulberry leaf powder, modified protein powder and 5 parts of konjac flour into the treated high-gluten wheat flour, adding purified water, and adding tea polyphenol extracted from 6 parts of black tea while stirring to obtain a mixture A;
(7) mixing the pea paste and the yam paste, adding 3 parts of edible vegetable oil, and uniformly stirring to obtain a mixture B;
(8) adding 1 part of sodium bicarbonate and 1 part of agar into the mixture A, and heating to dissolve; adding the mixture B while the mixture is hot, and uniformly stirring to obtain the functional food.
Example 3:
preparing functional food:
(1) peeling 8 parts of peas, taking beans, cleaning pea grains, putting the pea grains on a steaming drawer for steaming, crushing the steamed pea grains until hard particles do not exist in the rolling material, and obtaining pea paste;
(2) cleaning 7 parts of Chinese yam, scraping off the outer skin, placing Chinese yam pulp on a steaming drawer for steaming, and treating after steaming to obtain Chinese yam paste;
(3) cleaning 7 parts of mulberry leaves, airing, drying in a drying box, and grinding the dried mulberry leaves to obtain mulberry leaf powder;
(4) sieving 2 parts of high gluten wheat flour to obtain treated high gluten wheat flour for later use;
(5) grinding 5 parts of soybeans to obtain soybean powder, preparing soybean protein isolate by using the soybean powder, and modifying the soybean protein isolate to obtain modified protein powder;
(6) adding mulberry leaf powder, modified protein powder and 6 parts of konjac flour into the treated high-gluten wheat flour, adding purified water, and adding tea polyphenol extracted from 7 parts of black tea while stirring to obtain a mixture A;
(7) mixing the pea paste and the yam paste, adding 3 parts of edible vegetable oil, and uniformly stirring to obtain a mixture B;
(8) adding 2 parts of sodium bicarbonate and 3 parts of agar into the mixture A, and heating to dissolve; adding the mixture B while the mixture is hot, and uniformly stirring to obtain the functional food.
Example 4:
preparing functional food:
(1) peeling 9 parts of peas, taking the peas, cleaning pea grains, putting the cleaned pea grains on a steaming drawer for steaming, crushing the steamed pea grains until hard grains do not exist in the rolled material, and obtaining pea paste;
(2) cleaning 8 parts of Chinese yam, scraping off outer skins, placing Chinese yam pulp on a steaming drawer for steaming, and treating after steaming to obtain Chinese yam paste;
(3) cleaning 6 parts of mulberry leaves, airing, drying in a drying box, and grinding the dried mulberry leaves to obtain mulberry leaf powder;
(4) sieving 1 part of high gluten wheat flour to obtain treated high gluten wheat flour for later use;
(5) grinding 5 parts of soybeans to obtain soybean powder, preparing soybean protein isolate by using the soybean powder, and modifying the soybean protein isolate to obtain modified protein powder;
(6) adding mulberry leaf powder, modified protein powder and 4 parts of konjac flour into the treated high-gluten wheat flour, adding purified water, and adding tea polyphenol extracted from 8 parts of black tea while stirring to obtain a mixture A;
(7) mixing the pea paste and the yam paste, adding 2 parts of edible vegetable oil, and uniformly stirring to obtain a mixture B;
(8) adding 1 part of sodium bicarbonate and 3 parts of agar into the mixture A, and heating to dissolve; adding the mixture B while the mixture is hot, and uniformly stirring to obtain the functional food.
Example 5:
preparing functional food:
(1) peeling 8 parts of peas, taking beans, cleaning pea grains, putting the pea grains on a steaming drawer for steaming, crushing the steamed pea grains until hard particles do not exist in the rolling material, and obtaining pea paste;
(2) cleaning 8 parts of Chinese yam, scraping off outer skins, placing Chinese yam pulp on a steaming drawer for steaming, and treating after steaming to obtain Chinese yam paste;
(3) cleaning 7 parts of mulberry leaves, airing, drying in a drying box, and grinding the dried mulberry leaves to obtain mulberry leaf powder;
(4) sieving 2 parts of high gluten wheat flour to obtain treated high gluten wheat flour for later use;
(5) grinding 4 parts of soybeans to obtain soybean powder, preparing soybean protein isolate by using the soybean powder, and modifying the soybean protein isolate to obtain modified protein powder;
(6) adding mulberry leaf powder, modified protein powder and 5 parts of konjac flour into the treated high-gluten wheat flour, adding purified water, and adding tea polyphenol extracted from 7 parts of black tea while stirring to obtain a mixture A;
(7) mixing the pea paste and the yam paste, adding 3 parts of edible vegetable oil, and uniformly stirring to obtain a mixture B;
(8) adding 2 parts of sodium bicarbonate and 1 part of agar into the mixture A, and heating to dissolve; adding the mixture B while the mixture is hot, and uniformly stirring to obtain a functional food;
(9) pouring the prepared functional food into a mold, cooling, molding, demolding, and cutting into blocks with certain specification to obtain instant cake.
Example 6:
preparing functional food:
(1) peeling 9 parts of peas, taking the peas, cleaning pea grains, putting the cleaned pea grains on a steaming drawer for steaming, crushing the steamed pea grains until hard grains do not exist in the rolled material, and obtaining pea paste;
(2) cleaning 7 parts of Chinese yam, scraping off the outer skin, placing Chinese yam pulp on a steaming drawer for steaming, and treating after steaming to obtain Chinese yam paste;
(3) cleaning 6 parts of mulberry leaves, airing, drying in a drying box, and grinding the dried mulberry leaves to obtain mulberry leaf powder;
(4) sieving 2 parts of high gluten wheat flour to obtain treated high gluten wheat flour for later use;
(5) grinding 5 parts of soybeans to obtain soybean powder, preparing soybean protein isolate by using the soybean powder, and modifying the soybean protein isolate to obtain modified protein powder;
(6) adding mulberry leaf powder, modified protein powder and 4 parts of konjac flour into the treated high-gluten wheat flour, adding purified water, and adding tea polyphenol extracted from 8 parts of black tea while stirring to obtain a mixture A;
(7) mixing the pea paste and the yam paste, adding 2 parts of edible vegetable oil, and uniformly stirring to obtain a mixture B;
(8) adding 2 parts of sodium bicarbonate and 1 part of agar into the mixture A, and heating to dissolve; adding the mixture B while the mixture is hot, and uniformly stirring to obtain a functional food;
(9) the prepared functional food is processed into solid beverage, suspension beverage, tablet candy, soft capsule and the like to obtain the functional food suitable for the diabetics.
The technical effects of the present invention will be further described with reference to specific examples.
If Li's disease is a female aged 57 years old, diagnosed as type 2 diabetes, and after taking hypoglycemic agent, the fasting blood sugar is above 7.3mmol/L, after taking the functional food provided by the invention, the fatigue symptom is reduced, the thirst is relieved, and the fasting blood sugar is detected to be about 5.7 mmol/L.
Zhangyi, male, 65 years old, diagnosed as type 2 diabetes, 8.6mmol/L fasting blood glucose, 7.9mmol/L blood glucose after taking hypoglycemic agent, and after taking the hypoglycemic food of the invention, 5.5mmol/L fasting blood glucose is detected.
Xuan, 72 years old, the fasting blood sugar is 7.8mmol/L, the fasting blood sugar after taking the hypoglycemic agent is about 7.4mmol/L, and the fasting blood sugar after taking the hypoglycemic food of the invention is 5.5 mmol/L.
When the plum is 48 years old, the fasting blood sugar is 12.5mmol/L, and the fasting blood sugar is about 7.49mmol/L after the hypoglycemic agent is taken, and the fasting blood sugar is detected to be 5.0mmol/L after the hypoglycemic food is taken.
The technical effects of the present invention will be further explained below with reference to specific experiments.
Subject: SD grade rats, male 120, were evenly divided into 3 groups of 40 rats each.
The first group was normal, and the normal diet was acclimatized for 8 days, and fasted for 3h on day 9. The tail part is wiped with alcohol, blood is pricked at side blood vessel to measure fasting blood glucose value (0h), and blood glucose value is measured after feeding for 0.5 h and 2 h.
The second group is rats with alloxan induced insulin resistant glucose/lipid metabolism disorder model; the initial blood sugar value of the test animal is determined by orally administering 250mg/100g glucose according to the body weight and measuring the blood sugar value for 0.5 h and 2 h.
The third group is a functional food group, when the functional food provided by the invention is fed, the tail part of the functional food is strongly wiped by alcohol, blood is taken by a side blood vessel needle punch to measure the fasting blood glucose value (0h), and the blood glucose value is measured after the functional food is fed for 0.5 h and 2 h.
The results showed that the model group had significant differences in blood glucose at 0, 0.5, and 2 hours compared to the normal group, and thus the glucose metabolism disorder model was established. The blood glucose values of the rats in the normal group increased after half an hour, and the blood glucose levels were substantially restored to the levels before the administration of glucose after 2 hours. The blood sugar of the model group rises greatly in the latter half hour of glucose administration, and after two hours, the blood sugar drops to some extent but cannot recover to the level before the glucose administration, so that the whole blood sugar curve rises obviously, the blood sugar drops slowly, and the area under the curve is increased obviously. In the functional food group, the blood sugar level is remarkably reduced (p < 0.05) in 0 and 2h compared with the model group, and the blood sugar is extremely remarkably reduced (p < 0.01) in comparison with the model group at half an hour, and under the action of the blood sugar and the model group, the area under the blood sugar curve is remarkably reduced.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention, and the scope of the present invention is not limited thereto, and any modification, equivalent replacement, and improvement made by those skilled in the art within the technical scope of the present invention disclosed herein, which is within the spirit and principle of the present invention, should be covered by the present invention.
Claims (10)
1. A preparation method of a functional food suitable for diabetics is characterized by comprising the following steps:
step one, peeling peas, taking beans, cleaning pea grains, putting the cleaned pea grains on a steaming drawer for steaming, and crushing the steamed pea grains until hard particles do not exist in a rolling material, so as to obtain pea paste;
step two, cleaning the Chinese yam, scraping off the outer skin, placing the Chinese yam pulp on a steaming drawer for steaming, and treating after steaming to obtain Chinese yam mud;
the method comprises the following steps of cleaning the Chinese yam, scraping the outer skin of the Chinese yam, placing Chinese yam pulp on a steaming drawer for steaming, and treating the Chinese yam pulp after steaming to obtain the Chinese yam paste:
(2.1) cleaning the Chinese yam, drying in the air, and peeling the dried Chinese yam;
(2.2) cutting the peeled Chinese yam into slices of 5-6mm and then cooking;
(2.3) adding a small amount of water and a small amount of pectinase liquid into the steamed Chinese yam for pulping and enzymolysis;
(2.4) sieving the yam zymolyte, and performing high-pressure treatment; curing the product after high-pressure treatment to obtain yam mud;
step three, cleaning the mulberry leaves, airing and then drying the mulberry leaves in a drying box, and grinding the dried mulberry leaves to obtain mulberry leaf powder;
the method is characterized in that the mulberry leaves are dried in a drying oven after being aired, and are ground to obtain mulberry leaf powder after being dried, and the method comprises the following steps:
(3.1) putting the cleaned mulberry leaves in a sun irradiation area for airing for 10-15min, and airing the surface water;
(3.2) drying the aired mulberry leaves in a drying box at the set temperature of 140 ℃ and 180 ℃ for 25-35 min;
(3.3) crushing the dried mulberry leaves, and then putting the crushed mulberry leaves into a grinder for grinding;
(3.4) sieving the ground mulberry leaves by a 100-mesh sieve to obtain mulberry leaf powder;
sieving the high gluten wheat flour to obtain the treated high gluten wheat flour for later use;
grinding soybeans to obtain soybean powder, preparing soybean protein isolate from the soybean powder, and modifying the soybean protein isolate to obtain modified protein powder;
the soybean powder obtained by grinding soybeans specifically comprises the following components:
(5.1) cleaning soybeans, cleaning impurities on the surfaces of the soybeans, and removing shrunken soybeans;
(5.2) soaking the cleaned soybeans for 6-8 h;
(5.3) peeling off the skins of the soaked soybeans to obtain soybean grains;
(5.4) crushing the soybean particles, and fully grinding to obtain soybean powder;
sixthly, adding mulberry leaf powder, modified protein powder and konjac powder into the treated high-gluten wheat flour, adding purified water, and adding tea polyphenol extracted from black tea while stirring to obtain a mixture A;
step seven, mixing the pea paste and the yam paste, adding the edible vegetable oil, and uniformly stirring to obtain a mixture B;
step eight, adding sodium bicarbonate and agar into the mixture A, and heating to dissolve; adding the mixture B while the mixture is hot, and uniformly stirring to obtain the functional food.
2. The method as claimed in claim 1, wherein in the step one, the pea grains are cleaned and then placed on a steamer for steaming at a temperature of 120 ℃ and 150 ℃ for 45-55 min.
3. The method for preparing the functional food suitable for the diabetics as claimed in claim 1, wherein in the second step, the yam pulp is placed on the steaming drawer for steaming at the temperature of 100 ℃ and 120 ℃ for 30-40 min.
4. The method for preparing the functional food suitable for the diabetics according to claim 1, wherein in the step (2.4), the screening of the yam substrate comprises: the screen mesh is 30-80 meshes.
5. The method for preparing the functional food suitable for the diabetics according to claim 1, wherein in the step (2.4), the high-pressure treatment of the yam substrate comprises the following steps: treating under the high pressure condition of 700 MPa and 800MPa for 30-35 minutes.
6. The method for preparing a functional food suitable for diabetics according to claim 1, wherein said step five, preparing the soy protein isolate using soybean flour, comprises the steps of:
step I, soaking the soybean meal at low temperature by using a sodium bicarbonate solution, fully stirring, standing, and filtering out bottom sediment;
step II, collecting the supernatant, adding citric acid into the supernatant, and adjusting the pH to an isoelectric point to obtain a turbid liquid;
step III, centrifuging the turbid liquid, wherein the centrifugation speed is 30r/min, and the centrifugation time is 2-3 min;
and IV, crushing the curd obtained by centrifugation, adding sodium bicarbonate, uniformly stirring, and performing spray drying to obtain the powdery soybean protein isolate.
7. The method for preparing a functional food suitable for diabetics according to claim 1, wherein in the fifth step, the soy protein isolate is modified by:
preparing soybean protein isolate into aqueous solution, adding alkaline protease, adjusting pH to 7.1-7.3, and hydrolyzing for 2-3 hr to obtain hydrolysate of soybean protein isolate; adding reducing sugar into hydrolysate of soybean protein isolate, reacting at 90-110 deg.C for 30-60min, and passing through homogenizer under 10-30MPa to obtain modified soybean protein isolate.
8. The method for preparing a functional food suitable for diabetics according to claim 1, wherein in the sixth step, the tea polyphenol extracted from the black tea is prepared by:
1) drying fresh black tea, crushing to obtain black tea powder, adding the black tea powder into boiling water for boiling tea, filtering tea leaves to obtain filtrate, and performing vacuum concentration to obtain concentrated solution A;
2) naturally cooling the concentrated solution A to room temperature, adding chloroform into the concentrated solution A for extraction, standing for layering to obtain an organic phase and an aqueous phase, further concentrating the aqueous phase, and drying to obtain a crude product of tea polyphenol;
3) leaching the tea polyphenol crude product with ethanol solution, filtering, vacuum concentrating the filtrate, oven drying, and pulverizing to obtain tea polyphenol.
9. The method for preparing a functional food suitable for diabetics according to claim 1, wherein the method for preparing a functional food suitable for diabetics further comprises:
pouring the functional food prepared in the step eight into a mold, cooling, forming, demolding, and cutting into blocks with certain specifications to obtain instant cakes;
or processing the functional food prepared in the step eight into solid beverage, suspension beverage, tablet candy, soft capsule and the like to obtain the functional food suitable for the diabetics.
10. The functional food for diabetics prepared by the method for preparing the functional food for diabetics as claimed in claims 1-9, wherein the functional food for diabetics is composed of 8-9 parts by mass of peas, 7-8 parts by mass of Chinese yam, 6-7 parts by mass of mulberry leaves, 1-2 parts by mass of high gluten wheat flour, 4-6 parts by mass of konjac flour, 4-5 parts by mass of soybeans, 5-8 parts by mass of black tea, 2-3 parts by mass of edible vegetable oil, 1-3 parts by mass of agar and 1-2 parts by mass of sodium bicarbonate.
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