CN112715930A - 一种供糖尿病患者食用的配方食品 - Google Patents
一种供糖尿病患者食用的配方食品 Download PDFInfo
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- CN112715930A CN112715930A CN202110004065.3A CN202110004065A CN112715930A CN 112715930 A CN112715930 A CN 112715930A CN 202110004065 A CN202110004065 A CN 202110004065A CN 112715930 A CN112715930 A CN 112715930A
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- Prior art keywords
- parts
- vitamin
- formula food
- powder
- edible
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Classifications
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Abstract
本发明属于健康食品技术领域，公开一种供糖尿病患者食用的配方食品，所述配方食品的GI值为24，其中膳食纤维含量占配方食品总量的10～15％，包括乳清蛋白粉、抗性糊精、葵花籽油微囊粉、亚麻籽油微囊粉、食用非活性酵母、抗性淀粉、结晶果糖、魔芋粉、辛癸酸甘油酯、食用香精、果胶、阿斯巴甜、碳酸镁、烟酸、硫酸锌、维生素B1、维生素B6和维生素B12。本发明配方食品作为餐食补充产品，替代午餐及晚餐的部分主食，通过饮食调整保证个体的营养均衡，控制血糖的波动，对糖耐量异常人群的血糖水平有明显改善。
Description
技术领域
本发明涉及健康食品技术领域，具体涉及一种供糖尿病患者食用的配方食品。
背景技术
根据世界卫生组织(WHO)于2017年发布的统计数据表明，全世界超过19亿的成年人超重，其中超过6.5亿人属于肥胖，占世界成年人数的13％。超重/肥胖人数逐年增加主要是因为能量摄入过多、久坐等不健康生活方式造成脂肪在体内异常或过度堆积，从而导致一系列相关的健康问题。目前大量的临床研究数据显示超重/肥胖是心血管疾病、血脂异常和胰岛素抵抗、高血压、糖耐量异常、2型糖尿病的独立危险因素。可见多余的体重是导致全球疾病负担的主要风险因素，同时慢病的发病率也与日俱增，带来沉重的疾病负担，已经成为危害我国国民健康的头号威胁。
《中国居民营养与慢性病状况报告(2015年)》显示，我国18岁及以上成人超重率为30.1％，肥胖率为11.9％。超重/肥胖是糖尿病重要的风险因素之一，是产生胰岛素抵抗和脂质代谢异常的重要原因。2013年按体质指数(BMI)分层显示，BMI<25者糖尿病患病率为7.8％，25≤BMI<30者患病率为15.4％，BMI≥30者患病率为21.2％。糖耐量异常(IGT)是发展为糖尿病的最后一个关口，而在糖尿病前期阶段，IGT患者中60％以上体重超重和肥胖，半数以上存在胰岛素抵抗。
血糖指数(GlycemicIndex GI)即某食物在食后2h血糖曲线下面积比相当含量葡萄糖在食后2h血糖曲线下面积乘100％。GI值是衡量碳水化合物对血糖反应的一种有效指标。食物的GI值越低，食用后所引起的血糖反应越小，需要产生的胰岛素也越少，避免了血糖的剧烈波动，从而有利于有效控制血糖。
因此需要提供一种供糖尿病患者食用的配方食品，通过饮食调整保证个体的营养均衡，控制血糖的波动。
发明内容
为解决上述技术问题，本发明的目的在于提供一种供糖尿病患者食用的配方食品，通过饮食调整保证个体的营养均衡，控制血糖的波动，对糖耐量异常人群的血糖水平有明显改善。
为了解决上述技术问题，本发明采用如下技术方案：
一方面，本发明提供一种供糖尿病患者食用的配方食品，所述配方食品的GI值为24，其中膳食纤维含量占配方食品总量的10～15％，包括乳清蛋白粉、抗性糊精、葵花籽油微囊粉、亚麻籽油微囊粉、食用非活性酵母、抗性淀粉、结晶果糖、魔芋粉、辛癸酸甘油酯、食用香精、果胶、阿斯巴甜、碳酸镁、烟酸、硫酸锌、维生素B1、维生素B6和维生素B12。
进一步地，所述供糖尿病患者食用的配方食品，所述配方食品的GI值为24，其中膳食纤维含量占配方食品总量的10.6％，按重量份数计，包括乳清蛋白粉10～25份、抗性糊精5～15份、葵花籽油微囊粉5～15份、亚麻籽油微囊粉5～15份、食用非活性酵母5～20份、抗性淀粉5～20份、结晶果糖5～20份、魔芋粉5～15份、辛癸酸甘油酯5～20份、食用香精0.1～5份、果胶0.1～5份、阿斯巴甜0.1～5份、碳酸镁0.1～5份、烟酸0.1～5份、硫酸锌0.1～5份、维生素B10.1～5份、维生素B60.1～5份和维生素B120.1～5份。
进一步地，所述供糖尿病患者食用的配方食品，所述配方食品的GI值为24，其中膳食纤维含量占配方食品总量的10.6％，按重量份数计，包括乳清蛋白粉15～20份、抗性糊精5～10份、葵花籽油微囊粉5～10份、亚麻籽油微囊粉5～10份、食用非活性酵母10～15份、抗性淀粉10～15份、结晶果糖10～15份、魔芋粉5～10份、辛癸酸甘油酯10～15份、食用香精0.1～1.5份、果胶0.1～1.5份、阿斯巴甜0.1～2.5份、碳酸镁0.1～2.5份、烟酸0.1～2.5份、硫酸锌0.1～2.5份、维生素B10.1～2.5份、维生素B60.1～2.5份和维生素B120.1～2.5份。
进一步地，所述供糖尿病患者食用的配方食品，所述配方食品的GI值为24，其中膳食纤维含量占配方食品总量的10.6％，按重量份数计，包括乳清蛋白粉15份、抗性糊精5.5份、葵花籽油微囊粉10份、亚麻籽油微囊粉10份、食用非活性酵母10份、抗性淀粉15份、结晶果糖10份、魔芋粉5.5份、辛癸酸甘油酯15份、食用香精0.5份、果胶0.5份、阿斯巴甜1份、碳酸镁1.5份、烟酸0.5份、硫酸锌1份、维生素B10.5份、维生素B60.5份和维生素B121.5份。
另一方面，本发明提供一种供糖尿病患者食用的配方食品的制备方法，制备步骤如下：
1)取乳清蛋白粉、抗性糊精、抗性淀粉、结晶果糖、食用香精、硫酸锌、碳酸镁、魔芋粉，过100目筛，混合在一起，采用超高压匀质机粉碎后过120目筛，得混合细粉；
2)向混合细粉中依次添加辛癸酸甘油酯、食用非活性酵母、葵花籽油微囊粉、亚麻籽油微囊粉、果胶、阿斯巴甜、烟酸、维生素B1、维生素B6和维生素B12混合均一，在前一组分添加混合均一后再添加后一组分，检测符合标准后，包装入库。
在各组分混合过程中，维生素B1、维生素B6和维生素B12容易出现组分含量不稳定的情况，通过采用按顺序添加以及在前一组分添加混合均一后再添加后一组分的混合方法，实现对维生素的各组分的含量稳定性同时确保工艺的重现性好。
乳清蛋白粉中蛋白含量高；抗性糊精属于低分子水溶性膳食纤维，具有降血糖效果；魔芋粉本身就是葡甘聚糖，水溶性膳食纤维，具有降低血糖和促进有益菌增殖；抗性糊精和水溶性膳食纤维具有饱腹感；葵花籽油微囊粉和亚麻籽油微囊粉添加ω-3必需脂肪酸和MCT(中链甘油三酯)+亚油酸，有效避免高温对油脂的破坏，有利于后续高温冲泡，避免出现油水分层的不良情况；抗性淀粉能有效抑制血糖，减少血清中胆固醇和甘油三酯；向混合细粉中添加辛癸酸甘油酯，降低物料的粘滞性，改善物料的流动性，利于后续其他组分的添加；果糖的甜度是蔗糖的1.8倍，在相同甜度下减少热量摄入，升糖指数低，在预防及控制糖尿病上有效果；食用非活性酵母对胃肠道的益生菌的失调进行调整，改善肠道有益菌，提高机体免疫力；硫酸锌和碳酸镁保证人体所需的矿物质元素锌和镁。
与现有技术相比，本发明具有如下的有益效果：
本发明提供了一种供糖尿病患者食用的配方食品，是一种膳食纤维维生素营养强化的固体饮料，属于含缓释碳水的低GI产品，GI值为24，膳食纤维含量为10.6g/100g。
本发明提供的配方食品作为餐食补充产品，替代午餐及晚餐的部分主食，餐前30～40分钟食用。除了提供足够的机体所需营养和改善肠胃道的益生菌，提高机体的免疫力。在满足糖尿病患者对降血糖食品需求的同时补充个体均衡营养，还可满足糖尿病患者对各种美食需求，进而满足糖尿病患者心理需求，利于糖尿病患者长久坚持，达到控制血糖波动的效果，对糖耐量异常人群的血糖水平有明显改善，可改善肠道菌群，防止便秘同时保证足够营养元素和微量元素。
在制备过程中，各组分的添加顺序，确保各组分混合均一的同时能保证各组分含量的稳定性，能确保生产过程中各组分的含量的重现性。
具体实施方式
下面结合具体实施例，进一步阐述本发明。这些实施例仅用于说明本发明而不用于限制本发明的范围。
本发明提供一种供糖尿病患者食用的配方食品的制备方法，制备步骤如下：
取乳清蛋白粉、抗性糊精、抗性淀粉、结晶果糖、食用香精、硫酸锌、碳酸镁、魔芋粉，过100目筛，混合在一起，采用超高压匀质机粉碎后过120目筛，得混合细粉；
向混合细粉中依次添加辛癸酸甘油酯、食用非活性酵母、葵花籽油微囊粉、亚麻籽油微囊粉、果胶、阿斯巴甜、烟酸、维生素B1、维生素B6和维生素B12混合均一，在前一组分添加混合均一后再添加后一组分，检测符合标准后，包装入库。
实施例1
供糖尿病患者食用的配方食品，所述配方食品的GI值为24，其中膳食纤维含量占配方食品总量的10.6％，按重量份数计，包括乳清蛋白粉10份、抗性糊精15份、葵花籽油微囊粉5份、亚麻籽油微囊粉15份、食用非活性酵母5份、抗性淀粉20份、结晶果糖5份、魔芋粉15份、辛癸酸甘油酯5份、食用香精5份、果胶0.1份、阿斯巴甜5份、碳酸镁0.1份、烟酸5份、硫酸锌0.1份、维生素B15份、维生素B60.1份和维生素B125份。
实施例2
进一步地，所述供糖尿病患者食用的配方食品，所述配方食品的GI值为24，其中膳食纤维含量占配方食品总量的10.6％，按重量份数计，包括乳清蛋白粉20份、抗性糊精10份、葵花籽油微囊粉5份、亚麻籽油微囊粉10份、食用非活性酵母10份、抗性淀粉15份、结晶果糖10份、魔芋粉10份、辛癸酸甘油酯10份、食用香精1.5份、果胶0.1份、阿斯巴甜2.5份、碳酸镁0.1份、烟酸2.5份、硫酸锌0.1份、维生素B12.5份、维生素B62.5份和维生素B122.5份。
实施例3
所述供糖尿病患者食用的配方食品，所述配方食品的GI值为24，其中膳食纤维含量占配方食品总量的10.6％，按重量份数计，包括乳清蛋白粉15份、抗性糊精5.5份、葵花籽油微囊粉10份、亚麻籽油微囊粉10份、食用非活性酵母10份、抗性淀粉15份、结晶果糖10份、魔芋粉5.5份、辛癸酸甘油酯15份、食用香精0.5份、果胶0.5份、阿斯巴甜1份、碳酸镁1.5份、烟酸0.5份、硫酸锌1份、维生素B10.5份、维生素B60.5份和维生素B121.5份。
效果实施例
1.研究对象
研究对象均来自湘雅医院临床营养科门诊病例，并符合以下标准：1)年龄：20～50周岁；2)性别：男性或女性，女性受试者应为非妊娠和非哺乳期女性；3)体质量指数(BMI，BMI＝体重(kg)/身高2(m2))：≥25kg/m2；4)6.1mmol/L<空腹血糖<7.0mmol/L，餐后2h血糖值7.8mmol/L～11.1mmol/L者；5)受试者自愿签署经伦理委员会批准的知情同意书。符合下列标准一条或多条的受试者将被排除：1)使用降糖药物(阿卡波糖、二甲双胍、格列本脲等)的糖尿病患者；2)既往接受胰岛素及胰岛素类似物治疗者，严重糖尿病慢性并发症者；3)患有严重消化、心血管、呼吸、泌尿系统或遗传代谢性疾病，肝肾功能不全(衰弱)以及先天性免疫缺陷病等任何临床严重疾病史者或恶性肿瘤病史者。
2，试验方法
采用开放、自身对照试验设计，试验周期为28天，试验前后测定受试者空腹血糖、餐后2h血糖，整个试验期间总摄入产品剂量为560g。试验期间饮食控制，根据营养评估结果制定个体化饮食餐单，各营养素占比要求：碳水化合物55％～60％，脂肪20％～25％，蛋白质15％～20％。入组的受试者通过24小时膳食回顾法对患者的饮食习惯等进行营养评估，受试者在组期间，使用本产品替代午餐及晚餐的部分主食，餐前30～40分钟食用。受试者每周日上传一次空腹血糖及餐后2h血糖值，并接受每日回访，了解食用情况。设置两组，每组试验周期结束后测定空腹血糖及餐后2h血糖，根据检测结果评估产品对血糖的影响。
3.结果
通过28天的饮食干预结果如下：
4，结论
本发明采用科学的饮食膳食指导，结合低GI产品的饮食替代方法，在饮食调整过程中，保证了个体的营养均衡、控制了血糖的波动。通过4周的降糖饮食干预后，受试者的空腹血糖均恢复至正常值，餐后2h血糖均得到了显著下降。研究表明此产品对糖耐量异常人群的血糖水平均有明显改善。
以上所述仅为本发明的优选实施例而已，并不用于限制本发明，尽管参照前述实施例对本发明进行了详细的说明，对于本领域的技术人员来说，其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (7)
1.一种供糖尿病患者食用的配方食品，其特征在于，所述配方食品的GI值为24，其中膳食纤维含量占配方食品总量的10～15％，
所述配方食品包括乳清蛋白粉、抗性糊精、葵花籽油微囊粉、亚麻籽油微囊粉、食用非活性酵母、抗性淀粉、结晶果糖、魔芋粉、辛癸酸甘油酯、食用香精、果胶、阿斯巴甜、碳酸镁、烟酸、硫酸锌、维生素B1、维生素B6和维生素B12。
2.根据权利要求1所述供糖尿病患者食用的配方食品，其特征在于，所述配方食品的GI值为24，其中膳食纤维含量占配方食品总量的10.6％，按重量份数计，包括乳清蛋白粉10～25份、抗性糊精5～15份、葵花籽油微囊粉5～15份、亚麻籽油微囊粉5～15份、食用非活性酵母5～20份、抗性淀粉5～20份、结晶果糖5～20份、魔芋粉5～15份、辛癸酸甘油酯5～20份、食用香精0.1～5份、果胶0.1～5份、阿斯巴甜0.1～5份、碳酸镁0.1～5份、烟酸0.1～5份、硫酸锌0.1～5份、维生素B10.1～5份、维生素B60.1～5份和维生素B120.1～5份。
3.根据权利要求2所述供糖尿病患者食用的配方食品，其特征在于，所述配方食品的GI值为24，其中膳食纤维含量占配方食品总量的10.6％，按重量份数计，包括乳清蛋白粉15～20份、抗性糊精5～10份、葵花籽油微囊粉5～10份、亚麻籽油微囊粉5～10份、食用非活性酵母10～15份、抗性淀粉10～15份、结晶果糖10～15份、魔芋粉5～10份、辛癸酸甘油酯10～15份、食用香精0.1～1.5份、果胶0.1～1.5份、阿斯巴甜0.1～2.5份、碳酸镁0.1～2.5份、烟酸0.1～2.5份、硫酸锌0.1～2.5份、维生素B10.1～2.5份、维生素B60.1～2.5份和维生素B120.1～2.5份。
4.根据权利要求3所述供糖尿病患者食用的配方食品，其特征在于，所述配方食品的GI值为24，其中膳食纤维含量占配方食品总量的10.6％，按重量份数计，包括乳清蛋白粉15份、抗性糊精5.5份、葵花籽油微囊粉10份、亚麻籽油微囊粉10份、食用非活性酵母10份、抗性淀粉15份、结晶果糖10份、魔芋粉5.5份、辛癸酸甘油酯15份、食用香精0.5份、果胶0.5份、阿斯巴甜1份、碳酸镁1.5份、烟酸0.5份、硫酸锌1份、维生素B10.5份、维生素B60.5份和维生素B121.5份。
5.一种权利要求1～4任一项所述供糖尿病患者食用的配方食品的制备方法，其特征在于，步骤如下：
1)取乳清蛋白粉、抗性糊精、抗性淀粉、结晶果糖、食用香精、硫酸锌、碳酸镁、魔芋粉，过筛，混合在一起，过筛，得混合细粉；
2)向混合细粉中依次添加辛癸酸甘油酯、食用非活性酵母、葵花籽油微囊粉、亚麻籽油微囊粉、果胶、阿斯巴甜、烟酸、维生素B1、维生素B6和维生素B12混合均一，检测符合标准后，包装入库。
6.根据权利要求5所述供糖尿病患者食用的配方食品的制备方法，其特征在于，步骤1)中过筛是指过100～120目筛；所述粉碎采用超高压匀质机进行粉碎。
7.根据权利要求5所述供糖尿病患者食用的配方食品的制备方法，其特征在于，步骤2)中，所述混合均一是在前一组分添加混合均一后再添加后一组分进行混合均一。
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