CN112544766B - Nut bar suitable for hyperglycemia population to eat and preparation method thereof - Google Patents
Nut bar suitable for hyperglycemia population to eat and preparation method thereof Download PDFInfo
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- CN112544766B CN112544766B CN202011449298.6A CN202011449298A CN112544766B CN 112544766 B CN112544766 B CN 112544766B CN 202011449298 A CN202011449298 A CN 202011449298A CN 112544766 B CN112544766 B CN 112544766B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 201000001421 hyperglycemia Diseases 0.000 title claims abstract description 28
- 235000014571 nuts Nutrition 0.000 claims abstract description 74
- 238000010411 cooking Methods 0.000 claims abstract description 63
- 239000006188 syrup Substances 0.000 claims abstract description 56
- 235000020357 syrup Nutrition 0.000 claims abstract description 56
- 239000000284 extract Substances 0.000 claims abstract description 46
- 241001070941 Castanea Species 0.000 claims abstract description 23
- 235000014036 Castanea Nutrition 0.000 claims abstract description 23
- 244000226021 Anacardium occidentale Species 0.000 claims abstract description 18
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 18
- 235000001543 Corylus americana Nutrition 0.000 claims abstract description 18
- 235000007466 Corylus avellana Nutrition 0.000 claims abstract description 18
- 241000408747 Lepomis gibbosus Species 0.000 claims abstract description 18
- 240000000249 Morus alba Species 0.000 claims abstract description 18
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 18
- 235000020226 cashew nut Nutrition 0.000 claims abstract description 18
- 235000020232 peanut Nutrition 0.000 claims abstract description 18
- 235000020236 pumpkin seed Nutrition 0.000 claims abstract description 18
- 229920001353 Dextrin Polymers 0.000 claims abstract description 16
- 239000004375 Dextrin Substances 0.000 claims abstract description 16
- 239000004386 Erythritol Substances 0.000 claims abstract description 16
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229920001202 Inulin Polymers 0.000 claims abstract description 16
- 240000006240 Linum usitatissimum Species 0.000 claims abstract description 16
- 235000004431 Linum usitatissimum Nutrition 0.000 claims abstract description 16
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- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 16
- 235000004426 flaxseed Nutrition 0.000 claims abstract description 16
- 229940029339 inulin Drugs 0.000 claims abstract description 16
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 16
- 235000019198 oils Nutrition 0.000 claims abstract description 14
- 235000020238 sunflower seed Nutrition 0.000 claims abstract description 14
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 13
- 239000008347 soybean phospholipid Substances 0.000 claims abstract description 10
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 9
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
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- 238000010438 heat treatment Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 10
- 244000144725 Amygdalus communis Species 0.000 claims description 9
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 9
- 235000020224 almond Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 229940083466 soybean lecithin Drugs 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 7
- 235000013339 cereals Nutrition 0.000 claims description 6
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 5
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 5
- 235000018262 Arachis monticola Nutrition 0.000 claims description 5
- 238000001125 extrusion Methods 0.000 claims description 5
- 230000003345 hyperglycaemic effect Effects 0.000 claims description 4
- 235000020985 whole grains Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 3
- 239000008280 blood Substances 0.000 abstract description 21
- 210000004369 blood Anatomy 0.000 abstract description 21
- 235000000346 sugar Nutrition 0.000 abstract description 13
- 239000000463 material Substances 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000013329 compounding Methods 0.000 abstract description 2
- 235000020986 nuts and seeds Nutrition 0.000 abstract description 2
- 240000009226 Corylus americana Species 0.000 abstract 1
- 230000000630 rising effect Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 22
- 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 16
- 239000008103 glucose Substances 0.000 description 16
- 241000207961 Sesamum Species 0.000 description 12
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- 238000012360 testing method Methods 0.000 description 10
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- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 230000002641 glycemic effect Effects 0.000 description 3
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- 235000012054 meals Nutrition 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000000291 postprandial effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 229940054810 white kidney bean extract Drugs 0.000 description 2
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 238000012545 processing Methods 0.000 description 1
- 230000000135 prohibitive effect Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000005482 strain hardening Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to the field of foods, and particularly relates to a nut bar suitable for being eaten by hyperglycemia people and a preparation method thereof. The nut bar comprises the following components: the preparation method comprises the steps of cooking peach kernels, cooking cashew nuts, cooking pumpkin seed kernels, cooking peanuts, cooking hazelnut kernels, cooking white sesame seeds, cooking linseed kernels, sunflower seed oil, soybean phospholipids, mulberry leaf extracts, chestnut skin extracts and syrup. The invention takes low GI as a basic principle, takes nuts and seeds as main raw materials, adds low-rising sugar materials such as maltitol solution, resistant dextrin, inulin, erythritol and the like, and simultaneously, adds mulberry leaf extract and chestnut skin extract with the effect of delaying the rapid rising of blood sugar in a compounding way, thereby being suitable for the nut bars eaten by people with hyperglycemia.
Description
Technical Field
The invention belongs to the field of foods, and particularly relates to a nut bar suitable for being eaten by hyperglycemia people and a preparation method thereof.
Background
Hyperglycemia refers to an excessive amount of sugar or glucose in the blood. This occurs when the body does not produce or use enough insulin, a hormone that absorbs glucose into the cell for use as energy. Hyperglycemia is a leading indicator of diabetes.
The snack food in the current market basically contains a large amount of starch and sucrose, and few products can be selected for eating by people with hyperglycemia for controlling blood sugar fluctuation. Nuts are touted by consumers because they are rich in unsaturated fatty acids. There are many nut type products on the market at present, and the products are unique in flavor and popular because of being convenient to carry.
For example, chinese patent application CN 108902871A discloses a nut energy bar and a method for manufacturing the same, the nut energy bar comprises the following raw materials in parts by weight: 6-15 parts of soybean protein powder, 10-15 parts of oatmeal, 10-20 parts of puffed rice, 10-15 parts of nut kernels, 10-20 parts of dried fruits, 0.05-1 part of yeast culture, 8-12 parts of white sugar, 10-20 parts of maltose syrup, 3-6 parts of soybean oil and 3-6 parts of butter; wherein the nut is at least three of Hawaii nut, semen Pini kernel, semen Juglandis, semen Coryli Heterophyllae, semen Benincasae, semen Armeniacae amarum, and semen Arachidis Hypogaeae. The nut energy bar provided by the invention has comprehensive nutrition and rich taste.
Chinese patent application CN 108174905A discloses a dried nut stick and a production process thereof, wherein the dried nut stick organically combines the crushed biscuits, the crushed nuts and the dried nuts, and the prepared product is rich in nutrition, and in the production process, the operation of spraying water for multiple times is adopted to moisten the surface of a material, so that the material cannot be added at one time, the material is prevented from being soaked by water too much, the taste of the product is influenced, the adhesiveness of the raw material is higher, and the product is not easy to produce broken slag to influence the selling phase and the yield of the product. The baking temperature and time ensure that the taste and nutrition of the product are not lost, and then the product is burned by using a flaming gun for 2-3 seconds, so that the combination between materials is more compact, no broken slag is generated, and sugar particles or powder particles with obvious surfaces can be burned and melted, so that the product has better selling phase.
Although nuts are good, the high-sugar components such as maltose syrup and white sugar used in nut bars are prohibitive for people with hyperglycemia. Therefore, the development of a nut bar suitable for people with hyperglycemia has important significance.
Currently available nut bar products on the market are classified into a baking type and a cold working type. The baked products are easy to destroy original nutritional ingredients of raw materials and reduce the nutritional value due to high-temperature baking; cold-worked products are softer and do not give a crisp feel to baked products. The invention adopts a cold processing technology to prepare the product so as to keep the nutrition components of the raw materials to the greatest extent, and simultaneously, the product is close to the crisp feel of the baked product through reasonable proportioning and technological adjustment of the syrup components.
Disclosure of Invention
In order to overcome the technical problems, the invention provides the nut bar suitable for being eaten by people with hyperglycemia, and the preparation method is simple.
In order to achieve the above object, the technical scheme provided by the invention is as follows:
a nut bar suitable for consumption by hyperglycemic people, comprising the following components: the preparation method comprises the steps of cooking peach kernels, cooking cashew nuts, cooking pumpkin seed kernels, cooking peanuts, cooking hazelnut kernels, cooking white sesame seeds, cooking linseed kernels, sunflower seed oil, soybean phospholipids, mulberry leaf extracts, chestnut skin extracts and syrup.
Preferably, the nut bars suitable for being eaten by people with hyperglycemia comprise the following components in parts by weight: 4-10 parts of cooked almond kernels, 2-6 parts of cooked cashew nuts, 2-6 parts of cooked pumpkin seed kernels, 4-10 parts of cooked peanuts, 2-6 parts of cooked hazelnut kernels, 0.1-1 part of cooked white sesame seeds, 0.1-1 part of cooked linseed kernels, 0.2-1 part of sunflower seed oil, 0.01-1 part of soybean phospholipids, 0.6-1 part of mulberry leaf extracts, 0.5-0.8 part of chestnut skin extracts and 6-8 parts of syrup.
Preferably, the almond kernels are whole grains, the cashew nuts are half grains, the pumpkin seed kernels are whole grains, the peanuts are half grains, and the hazelnut kernels are half grains.
Preferably, the syrup is prepared from the following raw materials in parts by weight: 2-6 parts of maltitol solution, 2-6 parts of resistant dextrin, 1-3 parts of inulin and 1-3 parts of erythritol.
Preferably, the resistant dextrin, inulin and erythritol are all powdery raw materials.
Preferably, the ratio of the mulberry leaf extract to the chestnut skin extract is 1-2:1.
preferably, the soybean phospholipid is in a liquid state.
The invention also provides a preparation method of the nut bar suitable for being eaten by hyperglycemia people, which comprises the following steps:
(1) Mixing resistant dextrin, inulin and erythritol, dissolving in water, and mixing with maltitol solution to obtain solution A;
(2) Heating and decocting the solution A to obtain syrup;
(3) The preparation method comprises the steps of cooking peach kernels, cooking cashew nuts, cooking pumpkin seed kernels, cooking peanuts, cooking hazelnut kernels, cooking white sesame seeds and cooking linseed kernels, and mixing to obtain a mixture B;
(4) Mixing folium Mori extract and chestnut skin extract to obtain mixture C;
(5) Mixing syrup with oleum Helianthi and soybean lecithin, sequentially adding mixture C, adding mixture B, mixing, stirring, extrusion molding, and cutting into stick shape.
Preferably, in step (1), the water is dissolved in an amount of 3 to 5 times the total mass of the resistant dextrin, inulin and erythritol.
Preferably, in the step (2), the boiling is performed in a vacuum boiling device, wherein the vacuum degree is-0.06-0.08 Mpa; preferably-0.08 Mpa.
Preferably, in step (2), the heating temperature is 80-100 ℃; the decoction time is 30-50min.
Preferably, in the step (5), the mixing time of the soybean phospholipids is 1-5min, the mixing time after adding the mixture C is 2-6min, and the mixing time after adding the mixture B is 3-8min.
Preferably, in step (5), the mixing is performed only at 65-80 ℃.
Compared with the prior art, the invention has the technical advantages that:
(1) The invention takes low GI (glycemic index) as a basic principle, takes nuts and seeds as main raw materials, adds low-liter sugar materials such as maltitol solution, resistant dextrin, inulin, erythritol and the like, and simultaneously, adds mulberry leaf extract and chestnut peel extract with the function of delaying the rapid rise of blood sugar in a compounding way, thereby being suitable for nut bars eaten by hyperglycemia people.
(2) The invention adopts the combination of the mulberry leaf extract and the chestnut skin extract, and can play a better role in delaying postprandial blood sugar rise.
(3) The proportion of the syrup component has important influence on the taste, the glycemic index and the like of the nut rod, and the preferable syrup component controls the boiling process of the syrup component, so that the nut rod has better taste effect and can better control the glycemic amount.
Drawings
Fig. 1: a change curve of blood glucose level after taking four products by a tester 1;
fig. 2: variation curves of blood glucose values after taking four products for the test person # 2;
fig. 3: variation curves of blood glucose values after taking four products for the test person No. 3;
fig. 4: the blood glucose level change curve of the test person No. 4 after taking the four products;
the invention will now be further described with reference to the accompanying drawings and examples:
Detailed Description
The present invention will be described by way of specific examples, to facilitate understanding and grasping of the technical solution of the present invention, but the present invention is not limited thereto. The experimental methods described in the following examples are all conventional methods unless otherwise specified; the reagents and materials, unless otherwise specified, are commercially available.
Example 1
A preparation method of nut bars suitable for people with hyperglycemia comprises the following steps:
(1) Preparing syrup: mixing 2 parts of resistant dextrin, 3 parts of inulin and 3 parts of erythritol, adding 3 times of water for dissolving, and then mixing with 6 parts of maltitol solution to obtain a solution A; placing the solution A in vacuum decocting equipment, vacuumizing to-0.08 Mpa, heating to 80deg.C, and decocting for 50min to obtain syrup.
(2) Preparing nut bars from the resulting syrup:
in this embodiment, the nut bar suitable for people with hyperglycemia comprises the following components in parts by weight: 10 parts of cooked almond kernel, 2 parts of cooked cashew nut, 2 parts of cooked pumpkin seed kernel, 4 parts of cooked peanut, 6 parts of cooked hazelnut kernel, 0.1 part of cooked white sesame seed, 1 part of cooked linseed kernel, 1 part of sunflower seed oil, 0.1 part of liquid soybean lecithin, 0.8 part of mulberry leaf extract (Dissman (China Co., ltd., the same applies hereinafter)), 0.8 part of chestnut peel extract (Shanghai system Biochemical products Co., the same applies hereinafter) and 8 parts of syrup.
The preparation process comprises the following steps: s1: the preparation method comprises the steps of cooking peach kernels, cooking cashew nuts, cooking pumpkin seed kernels, cooking peanuts, cooking hazelnut kernels, cooking white sesame seeds and cooking linseed kernels, and mixing to obtain a mixture B;
s2: mixing folium Mori extract and chestnut skin extract to obtain mixture C;
s3: heating to 80deg.C, mixing syrup with oleum Helianthi and liquid soybean phospholipid for 1min, sequentially adding mixture C, mixing for 2min, adding mixture B, mixing for 8min, extrusion molding, and cutting into stick shape.
Example 2
A preparation method of nut bars suitable for people with hyperglycemia comprises the following steps:
(1) Preparing syrup: mixing 6 parts of resistant dextrin, 1 part of inulin and 1 part of erythritol, adding 5 times of water for dissolution, and then mixing with 2 parts of maltitol solution to obtain a solution A; placing the solution A in vacuum decocting equipment, vacuumizing to-0.08 Mpa, heating to 100deg.C, and decocting for 50min to obtain syrup.
(2) Preparing nut bars from the resulting syrup:
in this embodiment, the nut bar suitable for people with hyperglycemia comprises the following components in parts by weight: 4 parts of cooked almond kernels, 6 parts of cooked cashew nuts, 6 parts of cooked pumpkin seed kernels, 10 parts of cooked peanuts, 2 parts of cooked hazelnut kernels, 0.1 part of cooked white sesame seeds, 0.1 part of cooked linseed kernels, 0.2 part of sunflower seed oil, 0.01 part of liquid soybean phospholipids, 1 part of mulberry leaf extract, 0.5 part of chestnut skin extract and 6 parts of syrup.
The preparation process comprises the following steps: s1, cooking peach kernels, cooking cashew nuts, cooking pumpkin seed kernels, cooking peanuts, cooking hazelnut kernels, cooking white sesame seeds and cooking linseed kernels, and mixing to obtain a mixture B;
s2: mixing folium Mori extract and chestnut skin extract to obtain mixture C;
s3: heating to 65deg.C, mixing syrup with sunflower seed oil and liquid soybean phospholipid for 5min, sequentially adding mixture C, mixing for 6min, adding mixture B, mixing for 3min, extrusion molding, and cutting into stick shape.
Example 3
A preparation method of nut bars suitable for people with hyperglycemia comprises the following steps:
(1) Preparing syrup: mixing 4 parts of resistant dextrin, 2 parts of inulin and 2 parts of erythritol, adding 3 times of water for dissolving, and mixing with 4 parts of maltitol solution to obtain a solution A; placing the solution A in vacuum decocting equipment, vacuumizing to-0.08 Mpa, heating to 90deg.C, and decocting for 40min to obtain syrup.
(2) Preparing nut bars from the resulting syrup:
in this embodiment, the nut bar suitable for people with hyperglycemia comprises the following components in parts by weight: 7 parts of cooked almond kernel, 4 parts of cooked cashew nut, 4 parts of cooked pumpkin seed kernel, 6 parts of cooked peanut, 4 parts of cooked hazelnut kernel, 0.5 part of cooked white sesame seed, 0.5 part of cooked linseed kernel, 0.6 part of sunflower seed oil, 0.05 part of liquid soybean lecithin, 0.9 part of mulberry leaf extract, 0.6 part of chestnut skin extract and 7 parts of syrup.
The preparation process comprises the following steps: s1, cooking peach kernels, cooking cashew nuts, cooking pumpkin seed kernels, cooking peanuts, cooking hazelnut kernels, cooking white sesame seeds and cooking linseed kernels, and mixing to obtain a mixture B;
s2, mixing the mulberry leaf extract and the chestnut skin extract to obtain a mixture C;
s3, heating to 70 ℃, mixing syrup with sunflower seed oil and liquid soybean lecithin for 2min, sequentially adding the mixture C, mixing for 3min, adding the mixture B, mixing for 5min, extruding, molding, and cutting into bars.
Comparative example 1
The only difference compared to example 3 is the preparation method of the syrup.
A preparation method of nut bars suitable for people with hyperglycemia comprises the following steps:
(1) Preparing syrup: mixing 4 parts of resistant dextrin, 2 parts of inulin and 2 parts of erythritol, adding 3 times of water for dissolving, and mixing with 4 parts of maltitol solution to obtain a solution A; heating the solution A to 90deg.C, and decocting for 40min to obtain syrup.
(2) The syrup obtained was used to prepare nut bars in the same manner as in example 3.
Comparative example 2
The only difference compared to example 3 is the preparation method of the syrup.
A preparation method of nut bars suitable for people with hyperglycemia comprises the following steps:
(1) Preparing syrup: mixing 4 parts of resistant dextrin, 2 parts of inulin and 2 parts of erythritol, adding 3 times of water for dissolving, and mixing with 4 parts of maltitol solution to obtain a solution A; placing the solution A in vacuum decocting equipment, vacuumizing to-0.08 Mpa, heating to 50deg.C, and decocting for 40min to obtain syrup.
(2) The syrup obtained was used to prepare nut bars in the same manner as in example 3.
Comparative example 3
The difference compared to example 3 is only that the ratio of mulberry leaf extract to chestnut shell extract in the composition of the nut bar is different.
A preparation method of nut bars suitable for people with hyperglycemia comprises the following steps:
(1) Preparing syrup: the procedure is as in example 3.
(2) Preparing nut bars from the resulting syrup:
in this example, according to parts by weight, the nut bar suitable for being eaten by hyperglycemia population comprises the following components: 7 parts of cooked almond kernel, 4 parts of cooked cashew nut, 4 parts of cooked pumpkin seed kernel, 6 parts of cooked peanut, 4 parts of cooked hazelnut kernel, 0.5 part of cooked white sesame seed, 0.5 part of cooked linseed kernel, 0.6 part of sunflower seed oil, 0.05 part of liquid soybean lecithin, 0.9 part of mulberry leaf extract, 1.8 parts of chestnut skin extract and 7 parts of syrup.
The preparation method is the same as in example 3.
Comparative example 4
The only difference compared to example 3 is the composition of the nut bars.
In this example, chestnut skin extract was replaced with white kidney bean extract (Shanghai garden food technology Co., ltd.) similar to its efficacy.
In this example, according to parts by weight, the nut bar suitable for being eaten by hyperglycemia population comprises the following components: 7 parts of cooked almond kernel, 4 parts of cooked cashew nut, 4 parts of cooked pumpkin seed kernel, 6 parts of cooked peanut, 4 parts of cooked hazelnut kernel, 0.5 part of cooked white sesame seed, 0.5 part of cooked linseed kernel, 0.6 part of sunflower seed oil, 0.05 part of liquid soybean lecithin, 0.9 part of mulberry leaf extract, 0.6 part of white kidney bean extract and 7 parts of syrup.
The preparation method is the same as in example 3.
Comparative example 5
The only difference compared to example 3 is the process for preparing the nut bars.
A preparation method of nut bars suitable for people with hyperglycemia comprises the following steps:
(1) The syrup was prepared in the same manner as in example 3.
(2) Preparing nut bars from the resulting syrup:
in this example, the nut bars suitable for consumption by hyperglycemic groups are the same as in example 3;
the preparation process comprises the following steps: s1, cooking peach kernels, cooking cashew nuts, cooking pumpkin seed kernels, cooking peanuts, cooking hazelnut kernels, cooking white sesame seeds and cooking linseed kernels, and mixing to obtain a mixture B;
s2, mixing the mulberry leaf extract and the chestnut skin extract to obtain a mixture C;
s3, mixing syrup with sunflower seed oil and liquid soybean lecithin for 2min at normal temperature, sequentially adding the mixture C, mixing for 3min, adding the mixture B, mixing for 5min, extruding, molding, and cutting into bars.
Comparative example 6
The only difference compared to example 3 is the different syrup preparation materials of the nut bars.
In this example, the resistant dextrin was replaced with white granulated sugar and the maltitol solution was replaced with glucose syrup.
The syrup preparation process comprises the following steps: mixing 4 parts of white granulated sugar, 2 parts of inulin and 2 parts of erythritol, adding 3 times of water for dissolving, and mixing with 4 parts of glucose syrup to obtain a solution A; placing the solution A in vacuum decocting equipment, vacuumizing to-0.08 Mpa, heating to 90deg.C, and decocting for 40min to obtain syrup.
The syrup obtained was used to prepare nut bars in the same manner as in example 3.
Effect example
1. Sensory effect evaluation
The method comprises the following steps: the 20 sensory panelists summoned sensory evaluation of the nut bars prepared in examples 1-3 and comparative examples 1-6, scored evaluation for crispness, sticking feeling, and preference of the products, with scores of 1-10 and 10 as the highest score. The evaluation results are shown in table 1 below.
Table 1 sensory effect evaluation
| Test group | Brittleness of the product | Tooth sticking feeling | Preference degree |
| Example 1 | 8.5 | 8.0 | 8.6 |
| Example 2 | 8.3 | 8.3 | 8.5 |
| Example 3 | 8.8 | 8.1 | 8.9 |
| Comparative example 1 | 6.0 | 6.3 | 5.5 |
| Comparative example 2 | 6.5 | 5.4 | 5.2 |
| Comparative example 3 | 7.5 | 6.5 | 5.7 |
| Comparative example 4 | 7.7 | 7.4 | 6.5 |
| Comparative example 5 | 7.8 | 6.9 | 6.9 |
| Comparative example 6 | 8.2 | 8.1 | 8.5 |
Therefore, the brittleness, the tooth sticking feeling and the favorability of the product can be influenced by different proportions of syrup components and temperature and time in the boiling process.
2. Evaluation of blood sugar control Effect
4 testers were selected, of which 2 had normoglycemia (tester No. 1, tester No. 2) and 2 had hyperglycemia (tester No. 3, tester No. 4, respectively). Test 4 test persons were tested for blood glucose excursions after taking the nut bars prepared in example 3, comparative example 4, comparative example 6. Each tester consumed the products of example 3, comparative examples 3, 4, 6, respectively, at 4 days of the morning. The product was used to replace breakfast and the test group consumed 60 grams of the product of the corresponding example or comparative example. The fasting blood glucose before meal and the blood glucose value after meal at intervals of 30min were recorded, and the total detection was carried out for 120min (blood glucose value tended to be stable). The results of blood glucose excursions in four test subjects are shown in FIGS. 1-4.
The results of the blood glucose response tests of the four products obtained by the different preparation methods by 4 testers can find that the blood glucose of the 4 testers reaches a peak value about 30 minutes after meal. The fluctuation of blood sugar reaction of the test person is more severe for the comparative example 6 added with white granulated sugar and glucose syrup, the peak value of the comparative example 6 is obviously higher than that of the example 3 and the comparative examples 3 and 4, and the example 3, the comparative examples 3 and 4 can inhibit the rapid fluctuation of blood sugar to a certain extent, but the optimal proportion of the mulberry leaf extract and the chestnut skin extract is adopted in the example 3, so that the better blood sugar control effect can be achieved compared with the comparative examples 3 and 4.
Therefore, the nut rod provided by the invention can better control the rapid fluctuation of postprandial blood sugar.
The foregoing detailed description is directed to one of the possible embodiments of the present invention, which is not intended to limit the scope of the invention, but is to be accorded the full scope of all such equivalents and modifications so as not to depart from the scope of the invention.
Claims (6)
1. The nut rod suitable for being eaten by the hyperglycemia population comprises the following components in parts by weight: 4-10 parts of cooked almond kernels, 2-6 parts of cooked cashew nuts, 2-6 parts of cooked pumpkin seed kernels, 4-10 parts of cooked peanuts, 2-6 parts of cooked hazelnut kernels, 0.1-1 part of cooked white sesame seeds, 0.1-1 part of cooked linseed kernels, 0.2-1 part of sunflower seed oil, 0.01-1 part of soybean phospholipids, 0.6-1 part of mulberry leaf extracts, 0.5-0.8 part of chestnut skin extracts and 6-8 parts of syrup; the ratio of the mulberry leaf extract to the chestnut skin extract is 1-2:1, a step of;
the syrup is prepared from the following raw materials in parts by weight: 2-6 parts of maltitol solution, 2-6 parts of resistant dextrin, 1-3 parts of inulin and 1-3 parts of erythritol;
the preparation method of the nut rod comprises the following steps:
(1) Mixing resistant dextrin, inulin and erythritol, dissolving in water, and mixing with maltitol solution to obtain solution A;
(2) Heating and decocting the solution A to obtain syrup; the heating temperature is 80-100 ℃; the boiling is carried out in vacuum boiling equipment, wherein the vacuum degree is-0.06 to-0.08 MPa, and the boiling time is 30-50min;
(3) The preparation method comprises the steps of cooking peach kernels, cooking cashew nuts, cooking pumpkin seed kernels, cooking peanuts, cooking hazelnut kernels, cooking white sesame seeds and cooking linseed kernels, and mixing to obtain a mixture B;
(4) Mixing folium Mori extract and chestnut skin extract to obtain mixture C;
(5) Mixing syrup with sunflower seed oil and soybean lecithin, sequentially adding the mixture C, adding the mixture B, mixing, stirring, extrusion molding, and cutting into stick shape; the mixing in step (5) is carried out at 65-80 ℃.
2. The nut bar of claim 1, wherein the almond kernel is whole grain, the cashew kernel is half grain, the pumpkin seed kernel is whole grain, the peanut is half grain, and the hazelnut kernel is half grain.
3. The method of preparing nut bars suitable for consumption by hyperglycemic groups according to any of claims 1 to 2, comprising the steps of:
(1) Mixing resistant dextrin, inulin and erythritol, dissolving in water, and mixing with maltitol solution to obtain solution A;
(2) Heating and decocting the solution A to obtain syrup; the heating temperature is 80-100 ℃; the boiling is carried out in vacuum boiling equipment, wherein the vacuum degree is-0.06 to-0.08 MPa, and the boiling time is 30-50min;
(3) The preparation method comprises the steps of cooking peach kernels, cooking cashew nuts, cooking pumpkin seed kernels, cooking peanuts, cooking hazelnut kernels, cooking white sesame seeds and cooking linseed kernels, and mixing to obtain a mixture B;
(4) Mixing folium Mori extract and chestnut skin extract to obtain mixture C;
(5) Mixing syrup with sunflower seed oil and soybean lecithin, sequentially adding the mixture C, adding the mixture B, mixing, stirring, extrusion molding, and cutting into stick shape; the mixing in step (5) is carried out at 65-80 ℃.
4. A method of preparing nut bars suitable for consumption by hyperglycemic groups as claimed in claim 3, characterized in that in step (1) the water is dissolved in an amount of 3-5 times the total mass of resistant dextrin, inulin and erythritol.
5. The method of claim 3, wherein in step (2), the vacuum is-0.08 MPa.
6. The method of claim 3, wherein in step (5), the soybean phospholipids are mixed for 1-5min, the mixing time after adding mixture C is 2-6min, and the mixing time after adding mixture B is 3-8min.
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| CN114271465B (en) * | 2022-01-05 | 2023-11-21 | 中国食品发酵工业研究院有限公司 | Low-GI nut bar and preparation method thereof |
| CN115251222A (en) * | 2022-08-17 | 2022-11-01 | 罗茗文 | Nut crisp and preparation method thereof |
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| CN101473949A (en) * | 2008-12-29 | 2009-07-08 | 邵伟 | Nutrient foodstuffs using macadimia nut as principal ingredient with body-building function |
| CN108523126A (en) * | 2018-04-24 | 2018-09-14 | 广州正广生物科技有限公司 | It is a kind of that there is the composition and preparation method thereof for improving blood glucose level |
| CN111938008A (en) * | 2020-08-13 | 2020-11-17 | 量子高科(中国)生物股份有限公司 | Nut candy with fructo-oligosaccharide and galacto-oligosaccharide as binder |
| CN112021441A (en) * | 2020-08-21 | 2020-12-04 | 湖南汇富康达健康管理研究院 | Low-GI (glycemic index) full-nutrition bar and preparation method thereof |
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| CN101473949A (en) * | 2008-12-29 | 2009-07-08 | 邵伟 | Nutrient foodstuffs using macadimia nut as principal ingredient with body-building function |
| CN108523126A (en) * | 2018-04-24 | 2018-09-14 | 广州正广生物科技有限公司 | It is a kind of that there is the composition and preparation method thereof for improving blood glucose level |
| CN111938008A (en) * | 2020-08-13 | 2020-11-17 | 量子高科(中国)生物股份有限公司 | Nut candy with fructo-oligosaccharide and galacto-oligosaccharide as binder |
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