CN113973867A - 一种调理血糖平衡的功能性饼干 - Google Patents
一种调理血糖平衡的功能性饼干 Download PDFInfo
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Abstract
本发明提供一种调理血糖平衡的功能性饼干，所述调理血糖平衡的功能性饼干，其中包括两部分的成分，一是功能性缓释糖配方成分，干物质重量占比40％；二是饼干成型及口味成分，干物质重量占比60％。其中，功能性缓释糖配方重量配比由如下的各组分制备而成：异麦芽酮糖—60份；大米胚芽—10份；小麦糊粉层—10份；魔芋粉—8份；麦芽糖醇—5份；山梨糖醇—5份；红枣粉—0.7份；白芸豆提取物—0.1份；L‑阿拉伯糖—0.1份；菊粉—0.05份；壳寡糖—0.05份。本发明调理血糖平衡的功能性饼干将异麦芽酮糖、大米胚芽、小麦糊粉层与多种糖类进行复配，不仅可以帮助糖尿病患者有效控制血糖，而且在预防低血糖、延缓饥饿、防治心脑血管并发症、预防糖尿病、体重管理方面都有明显效果。
Description
技术领域
本发明涉及功能性食品，尤其涉及一种调理血糖平衡的功能性饼干。
背景技术
糖尿病是一种常见疾病，是继肿瘤、心脑血管疾病之后排在第三位，严重危害人类健康的慢性疾病之一。它的影响包括各个器官的长期损害、功能障碍和衰竭。经常地，糖尿病症状不是不是如此严重；然而，长期的高血糖症导致全身各个组织器官发生病变，导致急慢性并发症的发生。如失水、电解质紊乱、营养缺乏、抵抗力下降、肾功能受损、神经病变、眼底病变、心脑血管疾病、糖尿病等。
随着人们生活水平的提高，肥胖和超重已经成为成年人和少年儿童的流行病。过多食用精加工的碳水化合物造成能量过剩是引起肥胖的一个重要原因，因为摄入过多的碳水化合物后会转化为脂肪沉积在体内，还会造成血糖升高，增加胰岛的负荷，长期积累将大大增加患II型糖尿病的危险，通过降低碳水化合物在肠道的吸收，达到减少能量吸收的目的是当前同领域研究的热点。而蔗糖的使用由来已久，人们尤其是少年儿童对蔗糖甜味的特有味感依赖性是难以撼动的。如何既保持人们习以为常的蔗糖味道，又受益于功能糖醇低糖、营养等健康新概念，也是困惑食品行业的一个问题。
因此，研制安全有效的调理血糖平衡的功能性食品对糖尿病人具有重大意义。
发明内容
本发明的目的在于，针对目前缺乏有效调理糖平衡食品的问题，提出一种调理血糖平衡的功能性饼干，食用该功能性饼干能平衡膳食营养摄入，能达到调节糖代谢，调理血糖平衡的功能。
为实现上述目的，本发明采用的技术方案是：一种调理血糖平衡的功能性饼干，包括两类成分：一是缓释糖配方为功能性的核心成分，在整体干物质重量占比为40％；二是饼干成型及口味成分，在整体干物质重量占比为60％。
进一步地，所述调理血糖平衡的功能性饼干中，所包括的缓释糖配方由重量配比如下的各组分制备而成：
进一步地，所述调理血糖平衡的功能性饼干中的缓释糖配方中，包括异麦芽酮糖—60份。异麦芽酮糖，是近年来国际上新兴的功能性食用糖，其独特的理化性质、生理功能和使用安全性已经实验充分证实，被美国FDA给予食品安全最高等级“GRAS(公认安全)”，异麦芽酮糖摄取不会被唾液、胃酸和胰液消化，一直到小肠才被水解成葡萄糖和果糖吸收，所以能够保证使用后的效果过程缓慢而持久，从而维持餐后血糖4-5小时保持平稳，不高也不低，更加适合糖尿病人血糖平衡的需求。
进一步地，所述调理血糖平衡的功能性饼干中的缓释糖配方中，包括小麦糊粉层—10份。小麦糊粉层亦称外胚乳，是小麦籽粒皮层的最内层细胞，位于小麦籽粒种皮和胚乳之间。糊粉层只占麦粒总质量的7％-9％，但其营养成分含量却占小麦总营养的60-70％。小麦中高营养价值的生理活性成分(如：膳食纤维、矿物质、有益脂类、维生素、酚酸类和木酚素等)都主要集中在糊粉层中。
进一步地，所述调理血糖平衡的功能性饼干中的缓释糖配方中，包括大米胚芽—10份。大米胚芽是稻米的精华，是稻米的胚胎，是有生命力的物质，是稻米的分生组织，富含生命运动所必需的营养，富含多种人体必须的营养物质，被视为“植物中的软黄金”。大米胚芽含有稻米中90％以上的人体必需元素，有“天然营养宝库”之称，其中蛋白质和脂类含量均在20％以上，蛋白质中氨基酸组成较为平衡，脂类中80％以上是不饱和脂肪酸，必需脂肪酸质量分数达47％，当前发现其还含有70多种抗氧化成分，并含有丰富的微量元素和矿物质，且不含胆固醇。大米胚芽富有生理活性很高的维生素E、γ-氨基丁酸、谷胱甘肽、角鲨烯、多种维生素B、亚油酸、米胚蛋白、六磷酸肌醇、γ-谷维素、γ-阿魏酸、N-去氢神经酰胺、膳食纤维、半纤维素等，其营养价值是大米胚乳部分的20倍。
进一步地，所述调理血糖平衡的功能性饼干中的缓释糖配方中，包括魔芋粉—8份。魔芋含有丰富的可溶性膳食纤维，热量低，蛋白质含量高于马铃薯和甘薯，微量元素丰富，还含有维生素A、维生素B等，特别是葡甘聚糖含量丰富，具有减肥、降血压、降血糖、排毒通便、防癌补钙等功效。本配方中魔芋粉的主要作用是葡甘露聚糖在胃部环境中遇水后，形成凝胶状物质，提供充足饱腹感。
进一步地，所述调理血糖平衡的功能性饼干中的缓释糖配方中，包括麦芽糖醇—5份。麦芽糖醇的甜度为蔗糖的85％～95％。具有耐热性、耐酸性、保湿性和非发酵性等特点，基本上不起美拉德反应。在体内不被消化吸收，热值仅为蔗糖的5％，不使血糖升高，不增加胆固醇。
进一步地，所述调理血糖平衡的功能性饼干中的缓释糖配方中，包括山梨糖醇—5份，优选为D-山梨糖醇液。所述山梨糖醇呈甜性能，D-山梨糖醇有清凉的甜味，其甜度约为蔗糖的50％-70％。1g D-山梨糖醇在人体内产生16.7kJ热量，食用后在血液内不转化为葡萄糖，也不受胰岛素影响。而且D-山梨糖醇在本配方中具有良好的保湿性能，使饼干保持一定的水分，防止干燥，还可防止糖、盐等析出结晶，并且保持甜味强度的平衡，以及保持饼干香气。
进一步地，所述调理血糖平衡的功能性饼干中的缓释糖配方中，包括白芸豆提取物—0.1份。白芸豆中的α-淀粉酶抑制剂能够彻底阻断底物与α-淀粉酶活性位点之间相互作用的通道，使得人体消化系统中的α-淀粉酶活力下降，淀粉不能完全被分解成小分子的单糖被人体吸收，实验证明，它可以阻断食物内70％-80％淀粉等多糖类的酶分解，使其在消化道内的吸收减少和减缓，从而抑制血糖浓度的升高，起到降低血糖的作用。
进一步地，所述调理血糖平衡的功能性饼干中的缓释糖配方中，包括包括L-阿拉伯糖—0.1份。L-阿拉伯糖能有选择性地影响小肠中的蔗糖酶，从而抑制蔗糖的吸收。经试验证明在蔗糖中添加2％的阿拉伯糖，可以抑制40％蔗糖的吸收，同时也使用血糖值少升高约50％。阿拉伯糖可以阻断、抑制蔗糖、葡萄糖的吸收，减低餐后血糖，使得血糖平稳。
进一步地，所述调理血糖平衡的功能性饼干中的缓释糖配方中，包括壳寡糖—0.05份。壳寡糖在本发明中的主要作用是增强糖尿病患者的免疫力，己被许多学者证实：壳寡糖刺激机体，促进腹膜渗出液的细胞数量增加，激活巨噬细胞，从而增加活性氧的生成，再通过氧化性杀菌机制产生作用；壳寡糖对巨噬细胞的直接激活作用增加了巨噬细胞的杀伤活性；壳寡糖激活T淋巴细胞而显示杀伤活性，且致敏T细胞诱发迟发性超敏反应；壳寡糖激活T淋巴细胞，从而促使巨噬细胞激活因子(MAF)的释放，进而激活巨噬细胞。在激活过程中，巨噬细胞直接被壳寡糖激活又能提高它对MAF的敏感性，使它进一步激活。因此认为壳寡糖的杀伤活性的产生主要是激活T淋巴细胞与巨噬细胞相互作用加强的结果。
进一步地，所述调理血糖平衡的功能性饼干中的缓释糖配方中，包括菊粉—0.05份。菊粉是一种不会导致尿中葡萄糖升高的碳水化合物，它在肠道的上部不会被水解成单糖，因而不会升高血糖水平和胰岛素含量。研究表明，菊粉中的低聚果糖在结肠发酵所产生的短链脂肪酸，可以帮助人体降低空腹血糖值。
本发明的另一个目的还公开了一种调理血糖平衡的功能饼干的制备方法，由上述组分与鸡蛋、植物油、膨松剂、水混合，静置发酵，成型后经高温烘烤制备而成。
本发明调理血糖平衡的功能性饼干，与现有技术相比较具有以下优点：
1)本发明采用的核心功能性缓释糖配方中，采用了多种功能性食品原料的复配，最主要成分是异麦芽酮糖，可以直接产生缓慢吸收控制血糖平衡的效果；复配成分中的白芸豆提取物，抑制饼干制作中必须使用的小麦粉中的淀粉吸收过程，以及抑制食用其他食物中(例如勾芡等)的淀粉消化吸收过程，从而保证食物中的淀粉不产生餐后高血糖；复配成分中的L-阿拉伯糖，抑制食用其他食物中的蔗糖消化吸收过程，从而保证食物中的蔗糖不产生餐后高血糖。
2)本配方能够改善大脑功能，因为缓释糖配方可以保证餐后4-5小时血糖平稳，没有血糖降低带来的大脑供糖不足问题，通过保障大脑血糖供应，可以提高精神集中力，这对需要长时间集中精神的人特别有用，如学童上课、学生考试以及长期用脑思考等。
3)不会引起蛀牙特性，核心配方中提供甜度的异麦芽酮糖、麦芽糖醇、山梨糖醇都不能被口腔引起蛀牙之微生物利用，当然也就不会产生不溶性聚葡萄糖，所以不会形成齿菌斑，造成蛀牙和引起牙周病问题。而且本配方不仅本身不会引起蛀牙，更有抑制由蔗糖引起的蛀牙效果。
4)缓释糖配方还能刺激肠道内有益菌群的生长和繁殖，优化人体的消化系统。
5)本配方中包含五种天然聚糖，改变水的物理状态为凝胶状，提供充足饱腹感。
6)本配方中包含大米胚芽、小麦糊粉层提供钙铁锌硒维生素等各种营养物质。
7)该饼干制备原料易得，价格低廉，制备方法简单易行，制备得到的饼干不仅可以帮助糖尿病患者有效控制血糖，而且在预防低血糖、延缓饥饿、防治心脑血管并发症、预防糖尿病、抗癌、抗类风湿，抗老年性痴呆症方面都有明显效果。
综上，本专利饼干采用具有缓释功效的缓释糖配方，摄入后血糖平稳无峰值，进而调控糖平衡，帮助糖尿病人解决餐后血糖过高的困扰。
本专利所用焦磷酸二氢二钠、碳酸氢钠、玉米淀粉、碳酸钙均为常规原辅料，且经过食品工业广泛地实际运用和临床验证的，所用制备方法均为常规方法和常温环境，操作简单容易掌握并获得可控品质。
发现本专利调理血糖平衡的功能性饼干对正常小鼠和两种糖尿病模型都具有显著的降糖作用，与此同时，还对本专利提供的一种调理血糖平衡的功能性食品进行了经口毒性试验、二项致突变试验(小鼠骨髓嗜多染红细胞数微核试验和精子畸形试验)和30天喂养试验的安全性评价实验，试验表明，按急性毒性分级标准评价，该受试样品属无毒级。
具体实施方式
以下结合实施例对本专利进一步说明：
实施例1
本实施例公开了一种调理血糖平衡的功能性饼干，包括两类成分：一是缓释糖配方为功能性的核心成分，在整体干物质重量占比为40％；二是饼干成型及口味成分，在整体干物质重量占比为60％。
所述调理血糖平衡的功能性饼干中，所包括的缓释糖配方由重量配比如下的各组分制备而成：
本发明调理血糖平衡的功能饼干的制备方法，由上述组分与鸡蛋、植物油、膨松剂、水混合，静置发酵，成型后经高温烘烤制备而成。
最后应说明的是：以上各实施例仅用以说明本发明的技术方案，而非对其限制；尽管参照前述各实施例对本发明进行了详细的说明，本领域的普通技术人员应当理解：其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分或者全部技术特征进行等同替换；而这些修改或者替换，并不使相应技术方案的本质脱离本发明各实施例技术方案的范围。
Claims (4)
1.一种调理血糖平衡的功能性饼干，其特征在于，包括两类成分，一是缓释糖配方为功能性的核心成分，二是饼干成型及口味成分，在整体干物质中，由重量配比如下的各组分制备而成：
缓释糖配方 —60份；
饼干成型及口味成分 —40份。
2.根据权利要求1所述调理血糖平衡的功能性饼干，其特征在于，缓释糖配方由重量配比如下的各组分制备而成：
3.根据权利要求1所述调理血糖平衡的功能性饼干，其特征在于，所述大米胚芽经糠珍分离得到。
4.一种权利要求1-3任意一项所述调理血糖平衡的功能饼干的制备方法，其特征在于，将权利要求1-3任意一项所述组分与鸡蛋、植物油、膨松剂、水混合，静置发酵，成型后经高温烘烤制备而成。
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| CN105211853A (zh) * | 2015-09-21 | 2016-01-06 | 河南科技大学 | 降糖保健组合物、冲剂及其制备方法 |
| CN108294231A (zh) * | 2017-12-19 | 2018-07-20 | 丽睿客信息科技（北京）有限公司 | 适合糖尿病患者食用的营养主食 |
| CN111480668A (zh) * | 2020-04-11 | 2020-08-04 | 合肥民祯健康科技有限公司 | 一种代餐饼干及其制备方法 |
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| CN105211853A (zh) * | 2015-09-21 | 2016-01-06 | 河南科技大学 | 降糖保健组合物、冲剂及其制备方法 |
| CN108294231A (zh) * | 2017-12-19 | 2018-07-20 | 丽睿客信息科技（北京）有限公司 | 适合糖尿病患者食用的营养主食 |
| CN111480668A (zh) * | 2020-04-11 | 2020-08-04 | 合肥民祯健康科技有限公司 | 一种代餐饼干及其制备方法 |
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