CN114568521A - Low-GI (glycemic index) and digestible functional modified goat milk powder and preparation method thereof - Google Patents
Low-GI (glycemic index) and digestible functional modified goat milk powder and preparation method thereof Download PDFInfo
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- CN114568521A CN114568521A CN202210247294.2A CN202210247294A CN114568521A CN 114568521 A CN114568521 A CN 114568521A CN 202210247294 A CN202210247294 A CN 202210247294A CN 114568521 A CN114568521 A CN 114568521A
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- Prior art keywords
- milk powder
- low
- goat milk
- parts
- powder
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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Abstract
The invention discloses a functional modified goat milk powder with low GI (glycemic index) and easy digestion and a preparation method thereof, belonging to the technical field of modified milk powder preparation. The invention solves the problems of poor mixing uniformity, low absorptivity, insignificant efficacy and the like of the functional modified goat milk powder produced in the prior formula and technology. The invention compounds low-glycemic sugar such as polypeptide, flavone and the like and hypoglycemic substances into a functional composition, takes goat milk powder as a substrate, enhances the digestibility of the functional substances in human body, obviously reduces the glycemic index, assists to reduce the blood sugar value and improves the efficacy. In addition, the functional modified goat milk powder is prepared by adopting a dry pneumatic mixing treatment technology, high-temperature treatment is not involved, functional substances and molecular structures can be effectively protected from being damaged, the original effect is greatly kept, and the functional modified goat milk powder is fully mixed by changing the mixing time and the mixing pressure.
Description
Technical Field
The invention relates to a functional modified goat milk powder with low GI (glycemic index) and easy digestion and a preparation method thereof, belonging to the technical field of modified milk powder preparation.
Background
The milk powder is popular because of its high nutritive value, easy storage and strong palatability. The organic milk powder and the goat milk powder are the main characteristics of high-end product in the milk powder industry, the goat milk is called 'king in milk' in the world, the volume of fat particles of the goat milk is one third of that of milk, the goat milk is more beneficial to human body absorption, and the goat milk cannot cause obesity after being drunk for a long time, but the goat milk is always regarded as a scarce resource due to limited productivity. In order to meet the demands of consumers on differentiation and diversification, more and more researchers prepare the functional goat milk powder by adding functional substances, but the existing research mostly does not consider the problem of whether the added functional substances are damaged or absorbed after being added in the processing process. Therefore, it is necessary to provide a functional modified goat milk powder with low GI and easy digestion and a preparation method thereof.
Disclosure of Invention
Aiming at the problems of poor mixing uniformity, low absorptivity, insignificant efficacy and the like of the functional modified goat milk powder produced in the prior formula and technology, the invention provides the functional modified goat milk powder with low GI and easy digestion and the preparation method thereof.
The technical scheme of the invention is as follows:
a preparation method of functional modified goat milk powder with low GI and easy digestion comprises the following steps:
(1) carrying out ultraviolet sterilization and unpacking treatment on the materials, weighing the materials according to the formula proportion of a product, and sieving the materials to obtain preparation raw materials;
(2) taking materials with the weight less than 15% of the total raw materials for three-dimensional premixing to obtain premixed ingredients;
(3) carrying out on-line premixing on the premixed ingredients and the rest raw materials to obtain a premix;
(4) and (4) dry-mixing the premix obtained in the step (3), and packaging to obtain a finished product.
Further limiting, the ultraviolet sterilization treatment conditions in the step (1) are as follows: ultraviolet intensity is not less than 140 mu W/cm2And the processing time is 90 s.
Further limiting, the online premixing conditions in the step (3) are as follows: the loading amount is 30-50 Kg, the mixing time is 180-300 s, and the mixing pressure is 0.25-0.60 MPa.
Further limiting, the dry mixing conditions in step (4) are as follows: the mixing pressure is 0.40MPa +/-0.02 MPa, and the dry mixing time is 320s
The functional modified goat milk powder prepared by the method has the protein content of not less than 17.3g/100g, the fat content of not less than 9.0g/100g, the vitamin A content of 300-900 mu g/100g, the vitamin D content of 6.3-12.5 mu g/100g, the vitamin E content of 10-31 mg/100g, the vitamin C content of 30-100 mg/100g, the calcium content of not more than 1200mg/100g, the iron content of 6-20 mg/100g, the zinc content of 3-6 mg/100g and the selenium content of 14-28 mg/100 g.
Further limiting, the functional modified goat milk powder comprises the following raw materials in parts by weight: the feed comprises 743-837 parts of goat milk blend base material powder, 120-220 parts of low-load carbohydrate, 2.5-3.5 parts of vitamin composition, 18-20 parts of mineral composition and 6-21 parts of low-glycemic and hypoglycemic composition.
Further limiting, the goat milk-containing blend base material powder is one or more of whole goat milk powder, skimmed milk powder, concentrated whey protein powder, high oil whey powder, vegetable fat powder and desalted whey powder, and is mixed according to any proportion.
More specifically, the low-load carbohydrate is one or more of isomaltooligosaccharide, L-arabinose, inulin and resistant dextrin which are mixed according to any proportion.
More specifically, the vitamin composition is one or more of retinyl acetate, cholecalciferol, dl-alpha-tocopherol acetate and sodium L-ascorbate, which are mixed according to a certain proportion.
More specifically, the mineral composition is one or more of calcium carbonate, ferrous sulfate, zinc sulfate, and sodium selenite, and is mixed at a certain ratio.
Further, the low glycemic and hypoglycemic composition is one or more than two of wheat oligopeptide, corn oligopeptide, yam powder and mulberry leaf extract which are mixed according to any proportion.
Further limited, the protein content of both wheat oligopeptide and corn oligopeptide is higher than 90%.
The invention has the following beneficial effects:
(1) the functional composition is prepared by compounding low-glycemic sugar such as polypeptide, flavone and the like and the blood sugar reducing substances for the first time, and the goat milk powder is used as a substrate, so that the digestibility of the functional substances in a human body is enhanced, the blood sugar generation index is obviously reduced, the blood sugar value is reduced in an auxiliary manner, and the efficacy is improved.
(2) The functional composition is reasonably proportioned, so that the effect of the functional composition is improved, the raw material collocation cost and the production cost are reduced, and the problem of high price of functional food is solved.
(3) The invention adopts a dry pneumatic mixing treatment technology to prepare the functional modified goat milk powder, and solves the problems of small powder particle size, high powder property, easy reaction, high temperature and easy degradation of materials such as resistant dextrin, corn oligopeptide, wheat oligopeptide, mulberry leaf extract and the like. And the environment is in a normal temperature state in the treatment process of the method, functional substances such as polypeptides, flavonoids and the like and molecular structures can be effectively protected from being damaged, the original effect is greatly kept, the mixing time and the mixing pressure are changed to ensure that the functional substances and the molecular structures are fully mixed, the mixing uniformity of the milk powder is improved, the chemical interaction among the substances is controlled, and the product stability is maintained.
Drawings
FIG. 1 is a graph of the blood glucose concentration over time after ingestion of reference glucose and test goat milk powder.
Detailed Description
The experimental procedures used in the following examples are conventional unless otherwise specified. The materials, reagents, methods and apparatus used, unless otherwise specified, are conventional in the art and are commercially available to those skilled in the art.
Example 1:
the functional modified goat milk powder with low GI and easy digestion provided by the embodiment is prepared from the following raw materials in parts by weight: contains 793 parts of goat milk blending base material powder, 170 parts of low-load carbohydrate, 3 parts of vitamin composition, 19 parts of mineral composition and 15 parts of low glycemic and hypoglycemic composition. The goat milk mixed base material powder comprises 400 parts of full-cream goat milk powder, 250 parts of skimmed milk powder, 100 parts of desalted whey powder and 43 parts of vegetable fat powder, 75 parts of isomalto-oligosaccharide, 40 parts of L-arabinose, 30 parts of resistant dextrin and 25 parts of inulin serving as low-load carbohydrate, 0.0004725 parts of retinyl acetate serving as a vitamin composition, 0.0000075 parts of cholecalciferol, 0.0168 parts of dl-alpha-tocopherol acetate, 0.031 parts of L-sodium ascorbate and 2.95172 parts of maltodextrin, 0.64 part of calcium carbonate serving as a mineral composition, 0.01095 parts of ferrous sulfate, 0.006768 parts of zinc sulfate, 0.00002133 parts of sodium selenite and 18.3423 parts of maltodextrin, 8 parts of wheat oligopeptide, 5 parts of corn oligopeptide and 2 parts of mulberry leaf extract.
The preparation method of the functional modified goat milk powder with low GI and easy digestion comprises the following steps:
(1) weighing and sieving materials after ultraviolet sterilization and unpacking treatment of the materials, and taking ingredients (less than or equal to 15 percent of the total amount) for three-dimensional premixing;
the sterilization treatment conditions are as follows: ultraviolet intensity is more than or equal to 140 mu W/cm2Processing time 90 s;
(2) carrying out on-line premixing on the ingredients premixed in the step 1 and the raw materials;
the premixing condition is as follows: the loading amount is 40Kg, the mixing time is 300s, and the mixing pressure is 0.45MPa +/-0.02 MPa;
(3) dry mixing the premix obtained in the step 2, and packaging to obtain a finished product;
dry mixing conditions: the dry mixing time is 320s, and the mixing pressure is 0.40MPa +/-0.02 MPa;
(4) 5 parts of finished products are respectively extracted for mixing uniformity detection, and the detection indexes are respectively divided into the contents of protein, fat, vitamin A, vitamin C and calcium to calculate the uniformity.
The detection result shows that the functional modified goat milk powder prepared by the embodiment has 7.33% of protein mixing uniformity, 4.72% of fat mixing uniformity, 3.29% of vitamin A mixing uniformity, 4.98% of vitamin C mixing uniformity, 0.79% of calcium mixing uniformity and 86.39 +/-0.5% of protein digestibility.
Example 2:
the functional modified goat milk powder with low GI and easy digestion provided by the embodiment is prepared from the following raw materials in parts by weight: contains 802 parts of goat milk blending base material powder, 170 parts of low-load carbohydrate, 3 parts of vitamin composition, 19 parts of mineral composition and 6 parts of low-glycemic and hypoglycemic composition. The sheep milk blending base material powder comprises 400 parts of full-cream sheep milk powder, 150 parts of skimmed milk powder, 100 parts of desalted whey powder, 100 parts of high-oil emulsion powder, 52 parts of vegetable fat powder, 75 parts of isomaltooligosaccharide serving as low-load carbohydrate, 40 parts of L-arabinose, 30 parts of resistant dextrin and 25 parts of inulin, the vitamin composition comprises 0.0004725 parts of retinyl acetate, 0.0000075 parts of cholecalciferol, 0.0168 part of dl-alpha-tocopheryl acetate, 0.031 part of L-sodium ascorbate and 2.95172 parts of maltodextrin, the mineral composition comprises 0.64 part of calcium carbonate, 0.01095 parts of ferrous sulfate, 0.006768 parts of zinc sulfate, 0.00002133 parts of sodium selenite and 18.3423 parts of maltodextrin, and the low-glycemic and hypoglycemic composition comprises 5 parts of wheat oligopeptide and 1 part of mulberry leaf extract.
The preparation method of the functional modified goat milk powder with low GI and easy digestion comprises the following steps:
(1) weighing and sieving materials after ultraviolet sterilization and unpacking treatment of the materials, and taking ingredients (less than or equal to 15 percent of the total amount) for three-dimensional premixing;
the sterilization treatment conditions are as follows: ultraviolet intensity is more than or equal to 140 mu W/cm2Processing time 90 s;
(2) carrying out on-line premixing on the ingredients premixed in the step 1 and the raw materials;
the premixing condition is as follows: the loading amount is 30Kg, the mixing time is 240s, and the mixing pressure is 0.25MPa +/-0.02 MPa;
(3) dry mixing the premix obtained in the step 2, and packaging to obtain a finished product;
dry mixing conditions: the dry mixing time is 320s, and the mixing pressure is 0.40MPa +/-0.02 MPa;
(4) 5 parts of finished products are respectively extracted for mixing uniformity detection, and the detection indexes are respectively divided into the contents of protein, fat, vitamin A, vitamin C and calcium to calculate the uniformity.
The detection result shows that the functional modified goat milk powder prepared by the embodiment has 7.92% of protein mixing uniformity, 4.68% of fat mixing uniformity, 7.21% of vitamin A mixing uniformity, 6.14% of vitamin C mixing uniformity, 0.82% of calcium mixing uniformity and 84.72 +/-0.3% of protein digestibility.
Example 3:
the functional modified goat milk powder with low GI and easy digestion provided by the embodiment is prepared from the following raw materials in parts by weight: contains 837 parts of goat milk mixing base material powder, 120 parts of low-load carbohydrate, 3 parts of vitamin composition, 19 parts of mineral composition and 21 parts of low glycemic and hypoglycemic composition. The goat milk blending base material powder comprises 400 parts of whole goat milk powder, 200 parts of skimmed milk powder, 100 parts of desalted whey powder, 100 parts of high-oil emulsion powder, 37 parts of vegetable fat powder, 75 parts of isomalto-oligosaccharide serving as low-load carbohydrate, 20 parts of L-arabinose and 25 parts of resistant dextrin, the vitamin composition comprises 0.0004725 parts of retinyl acetate, 0.0000075 parts of cholecalciferol, 0.0168 part of dl-alpha-tocopheryl acetate, 0.031 part of L-sodium ascorbate and 2.95172 parts of maltodextrin, the mineral composition comprises 0.64 part of calcium carbonate, 0.01095 parts of ferrous sulfate, 0.006768 parts of zinc sulfate, 0.00002133 parts of sodium selenite and 18.3423 parts of maltodextrin, and the low-glycemic and hypoglycemic composition comprises 9 parts of wheat oligopeptide, 5 parts of corn oligopeptide, 4 parts of yam powder and 3 parts of mulberry leaf extract.
The preparation method of the functional modified goat milk powder with low GI and easy digestion comprises the following steps:
(1) weighing and sieving materials after ultraviolet sterilization and unpacking treatment of the materials, and taking ingredients (less than or equal to 15 percent of the total amount) for three-dimensional premixing;
the sterilization treatment conditions are as follows: ultraviolet intensity is more than or equal to 140 mu W/cm2Processing time 90 s;
(2) carrying out on-line premixing on the ingredients premixed in the step 1 and the raw materials;
the premixing condition is as follows: the loading amount is 50Kg, the mixing time is 180s, and the mixing pressure is 0.6MPa +/-0.02 MPa;
(3) dry mixing the premix obtained in the step 2, and packaging to obtain a finished product;
dry mixing conditions: the dry mixing time is 320s, and the mixing pressure is 0.40MPa +/-0.02 MPa;
(4) 5 parts of finished products are respectively extracted for mixing uniformity detection, and the detection indexes are respectively divided into the contents of protein, fat, vitamin A, vitamin C and calcium to calculate the uniformity.
The detection result shows that the functional modified goat milk powder prepared by the embodiment has 9.11% of protein mixing uniformity, 7.34% of fat mixing uniformity, 10.62% of vitamin A mixing uniformity, 9.73% of vitamin C mixing uniformity, 1.31% of calcium mixing uniformity and 83.83 +/-0.5% of protein digestibility.
Example 4:
the functional modified goat milk powder with low GI and easy digestion provided by the embodiment is prepared from the following raw materials in parts by weight: comprises 743 parts of goat milk blending base material powder, 220 parts of low-load carbohydrate, 3 parts of vitamin composition, 19 parts of mineral composition and 15 parts of low glycemic and hypoglycemic composition. The goat milk mixed base material powder comprises 400 parts of whole goat milk powder, 150 parts of concentrated whey protein powder, 100 parts of desalted whey powder and 93 parts of vegetable fat powder, low-load carbohydrate comprises 100 parts of isomaltooligosaccharide, 50 parts of L-arabinose, 30 parts of resistant dextrin and 40 parts of inulin, vitamin composition comprises 0.0004725 parts of retinyl acetate, 0.0000075 parts of cholecalciferol, 0.0168 part of dl-alpha-tocopherol acetate, 0.031 part of L-sodium ascorbate and 2.95172 parts of maltodextrin, mineral composition comprises 0.64 part of calcium carbonate, 0.01095 parts of ferrous sulfate, 0.006768 parts of zinc sulfate, 0.00002133 parts of sodium selenite and 18.3423 parts of maltodextrin, low-glycemic and hypoglycemic composition comprises 8 parts of wheat oligopeptide, 5 parts of corn oligopeptide and 2 parts of mulberry leaf extract.
The preparation method of the functional modified goat milk powder with low GI and easy digestion comprises the following steps:
(1) weighing and sieving materials after ultraviolet sterilization and unpacking treatment of the materials, and taking ingredients (less than or equal to 15 percent of the total amount) for three-dimensional premixing;
the sterilization treatment conditions are as follows: ultraviolet intensity is more than or equal to 140 mu W/cm2Processing time 90 s;
(2) carrying out on-line premixing on the ingredients premixed in the step 1 and the raw materials;
the premixing condition is as follows: the loading amount is 40Kg, the mixing time is 180s, and the mixing pressure is 0.25MPa +/-0.02 MPa;
(3) dry mixing the premix obtained in the step 2, and packaging to obtain a finished product;
dry mixing conditions: the dry mixing time is 320s, and the mixing pressure is 0.40MPa +/-0.02 MPa;
(4) 5 parts of finished products are respectively extracted for mixing uniformity detection, and the detection indexes are respectively divided into the contents of protein, fat, vitamin A, vitamin C and calcium to calculate the uniformity.
The detection result shows that the functional modified goat milk powder prepared by the embodiment has 8.97% of protein mixing uniformity, 7.43% of fat mixing uniformity, 10.44% of vitamin A mixing uniformity, 9.71% of vitamin C mixing uniformity, 1.43% of calcium mixing uniformity and 91.89 +/-0.6% of protein digestibility.
Comparative example 1:
the low-GI and digestible functional modified goat milk powder of the comparative example consists of the following raw materials in parts by weight: comprises 963 parts of goat milk blending base material powder, 0 part of low-load carbohydrate, 3 parts of vitamin composition, 19 parts of mineral composition and 15 parts of low glycemic and hypoglycemic composition. The goat milk blending base material powder comprises 450 parts of full-cream goat milk powder, 250 parts of skimmed milk powder, 100 parts of desalted whey powder, 100 parts of high oil whey powder and 63 parts of vegetable fat powder, wherein the vitamin composition comprises 0.0004725 parts of retinyl acetate, 0.0000075 parts of cholecalciferol, 0.0168 part of dl-alpha-tocopherol acetate, 0.031 part of L-sodium ascorbate and 2.95172 parts of maltodextrin, the mineral composition comprises 0.64 part of calcium carbonate, 0.01095 parts of ferrous sulfate, 0.006768 parts of zinc sulfate, 0.00002133 parts of sodium selenite and 18.3423 parts of maltodextrin, and the low-glycemic and hypoglycemic composition comprises 8 parts of wheat oligopeptide, 5 parts of corn oligopeptide and 2 parts of mulberry leaf extract.
The preparation method of the functional modified goat milk powder with low GI and easy digestion of the comparative example comprises the following steps:
(1) weighing and sieving materials after ultraviolet sterilization and unpacking treatment of the materials, and taking ingredients (less than or equal to 15 percent of the total amount) for three-dimensional premixing;
the sterilization treatment conditions are as follows: ultraviolet intensity is more than or equal to 140 mu W/cm2Processing time 90 s;
(2) carrying out on-line premixing on the ingredients premixed in the step 1 and the raw materials;
the premixing condition is as follows: the loading amount is 40Kg, the mixing time is 300s, and the mixing pressure is 0.45MPa +/-0.02 MPa;
(3) dry mixing the premix obtained in the step 2, and packaging to obtain a finished product;
dry mixing conditions: the dry mixing time is 320s, and the mixing pressure is 0.40MPa +/-0.02 MPa;
(4) 5 parts of finished products are respectively extracted for mixing uniformity detection, and the detection indexes are respectively divided into the contents of protein, fat, vitamin A, vitamin C and calcium to calculate the uniformity.
The detection result shows that the functional modified goat milk powder prepared by the comparative example has the protein mixing uniformity of 6.58%, the fat mixing uniformity of 4.56%, the vitamin A mixing uniformity of 4.01%, the vitamin C mixing uniformity of 4.77%, the calcium mixing uniformity of 0.73% and the protein digestibility of 74.28 +/-0.9%.
Comparative example 2:
the low-GI and digestible functional modified goat milk powder of the comparative example consists of the following raw materials in parts by weight: 808 parts of goat milk blend base material powder, 170 parts of low-load carbohydrate, 3 parts of vitamin composition, 19 parts of mineral composition and 0 part of low-glycemic and hypoglycemic composition. The sheep milk blending base material powder comprises 400 parts of full-fat sheep milk powder, 200 parts of skimmed milk powder, 100 parts of desalted whey powder, 58 parts of high-oil emulsion powder, 50 parts of vegetable fat powder, 75 parts of isomaltooligosaccharide serving as low-load carbohydrate, 40 parts of L-arabinose, 30 parts of resistant dextrin and 25 parts of inulin, the vitamin composition comprises 0.0004725 parts of retinyl acetate, 0.0000075 parts of cholecalciferol, 0.0168 part of dl-alpha-tocopheryl acetate, 0.031 part of L-sodium ascorbate and 2.95172 parts of maltodextrin, and the mineral composition comprises 0.64 part of calcium carbonate, 0.01095 parts of ferrous sulfate, 0.006768 parts of zinc sulfate, 0.00002133 parts of sodium selenite and 18.3423 parts of maltodextrin.
The preparation method of the functional modified goat milk powder with low GI and easy digestion of the comparative example comprises the following steps:
(1) weighing and sieving materials after ultraviolet sterilization and bag removal treatment, and taking ingredients (less than or equal to 15 percent of the total amount) for three-dimensional premixing;
the sterilization treatment conditions are as follows: ultraviolet intensity is more than or equal to 140 mu W/cm2Processing time 90 s;
(2) carrying out on-line premixing on the ingredients premixed in the step 1 and the raw materials;
the premixing condition is as follows: the loading capacity is 40Kg, the mixing time is 300s, and the mixing pressure is 0.45MPa +/-0.02 MPa;
(3) dry mixing the premix obtained in the step 2, and packaging to obtain a finished product;
dry mixing conditions: the dry mixing time is 320s, and the mixing pressure is 0.40MPa +/-0.02 MPa;
(4) 5 parts of finished products are respectively extracted for mixing uniformity detection, and the detection indexes are respectively divided into the contents of protein, fat, vitamin A, vitamin C and calcium to calculate the uniformity.
The detection result shows that the functional modified goat milk powder prepared by the comparative example has 7.33% of protein mixing uniformity, 5.02% of fat mixing uniformity, 3.92% of vitamin A mixing uniformity, 5.11% of vitamin C mixing uniformity, 0.85% of calcium mixing uniformity and 83.76 +/-0.7% of protein digestibility.
Comparing examples 1-4 with comparative examples 1-2, it can be seen that the greatest difference between examples 1 and comparative examples 1-2 is that the examples use a suitable ratio of low-load carbohydrate to low-glycemic and hypoglycemic composition, and the addition of no low-load carbohydrate or low-glycemic and hypoglycemic composition has a significant effect on reducing the protein digestibility, and the advantages of the comparative examples are not obvious. And because the functional composition contains the polypeptide, the protein digestibility can be obviously improved (p is less than 0.05) by increasing the content of the polypeptide (comparing example 1 with example 2). The protein contained in the goat milk-containing and base material powder is holoprotein, and is difficult to digest and absorb compared with polypeptide (example 1 is compared with example 4). Further analyzing the experimental result, the degree of correlation between the formula ratio and the mixing uniformity is low, the mixing uniformity is determined by parameters such as premixing loading capacity, mixing time, mixing pressure and the like, and the proper mixing time and pressure can protect the functional substances from being damaged by mechanical external force.
Blood glucose assay results and characterization:
evaluation of Glycemic Index (GI) Effect
A test of blood glucose production index (GI) effect drinking test was performed on the low GI and digestible functional modified goat milk powder of examples 1-4 and comparative examples 1-2 to determine the effect of the contents of low load carbohydrate and low glycemic and hypoglycemic composition on GI value.
The test method comprises the following steps: in the experiment, 48 middle-aged and old-aged subjects of 30-60 years are recruited, and the male and female are required to have normal body mass index, no diabetes history, no hypoglycemia symptom and tolerance of at least 10h fasting state. Meals were arranged uniformly 2 days before the trial to avoid ingestion of high dietary fiber and high sugar foods, 20 days before the trial: 00 fasting was started, the day of the assay was to avoid strenuous exercise, and the test drink test was started after the subject was sitting still for 10 min. 2 times of fasting blood samples are collected at an interval of 5min after sitting statically, capillary blood at the finger tip is taken as the blood sample part, and the blood sugar is measured by adopting a glucose oxidase method. After fasting measurement is finished, the reference glucose and the tested milk powder are respectively orally taken, after the oral administration is finished within 5min, the first oral administration time is recorded, and then blood sampling of fingertip capillary blood is respectively carried out within 15min, 30min, 45min, 60min, 90min and 120min, so as to measure the blood sugar value. Wherein, each person needs to complete 2 times of reference glucose and 1 time of drinking determination of the tested milk powder respectively to be included in the GI value calculation, and the interval of each single drinking determination is 2 days.
GI value was calculated using the following formula:
GI (area under the curve of blood sugar after 2h of drinking the tested milk powder)/GI (area under the curve of blood sugar after 2h of drinking the glucose) multiplied by 100
The results of blood glucose concentration changes with time are shown in fig. 1, and the GI calculation results are shown in table 1 below:
TABLE 1 evaluation of GI value Effect
The blood sugar in human body reaches the highest value 30min after food intake, wherein the reference glucose can reach about 9.7 at the highest value when the human body drinks the food in an empty stomach. As can be seen from FIG. 1, the highest blood glucose concentration after intake of the goat milk powder tested is significantly reduced, and the blood glucose concentration is changed by the addition of low-load carbohydrate and the low-liter sugar and blood glucose reducing composition, and when the low-load carbohydrate is not added (comparative example 1), the highest blood glucose concentration is only 7.3. The GI value of the tested goat milk powder is calculated, the goat milk powder belongs to low GI food, and the GI value is further reduced by adding the low-load carbohydrate, the low-glycemic composition and the hypoglycemic composition, which shows that the influence of the pneumatic mixing treatment technology on functional substances and molecules is small in the production and processing process, and the substances added have a positive effect on blood glucose value and an obvious effect. Furthermore, the data show that low-load carbohydrate lowering capacity is superior to low-glycemic and hypoglycemic compositions, both of which contribute to the enhancement.
(II) evaluation of stability of auxiliary hypoglycemic agent
A trial drink test of the low-GI and digestible functional modified goat milk powder in example 1 and comparative examples 1-2 for assisting in reducing blood glucose stability effect is performed to determine the influence of the addition of low-load carbohydrate, low-glycemic and hypoglycemic composition on assisting in reducing blood glucose stability.
The test method comprises the following steps: in the experiment, 36 middle-aged and old-aged subjects of 30-70 years old are recruited in public, and half of men and women are required to suffer from mild and moderate diabetes, the fasting blood glucose is 8.0-9.5 mmol/L, and the subjects participate in the experiment voluntarily. The subjects are randomly divided into 8 groups, each group of the subjects is half of a male and a female, the subjects drink the milk for 30 days, the middle-aged and the elderly with hypoglycemic load for assisting in reducing blood sugar are prepared with 180mL of warm water for 32g before breakfast and dinner every day, the milk is required to be half of medicine, the diet is light, the nutrition is rich, the blood sugar of fasting, before dinner and after meal is measured every 15 days, and the glucose oxidase method is adopted for the blood sugar detection.
Data are presented as mean ± standard deviation of blood glucose per subject. Experimental analysis significance analysis was performed using the ibms pssstatistics20 software, with the results shown in table 2 below:
TABLE 2 Effect of Low-load carbohydrate addition with Low glycemic and hypoglycemic compositions on assisted hypoglycemic stability
Note: different upper marked letters indicate that the blood sugar values of the same group at different drinking times have significant difference (p < 0.05)
As can be seen from Table 2, the data of the comparative example 1 and the comparative examples 1 to 2 show that the comparative examples 1 to 2 have small effect on reducing the blood sugar value of the subject, and that the long-term intake of the polypeptides such as the wheat oligopeptide, the corn oligopeptide, the mulberry leaf extract and the like and the flavonoids play an auxiliary promoting role in reducing the blood sugar value, and the L-arabinose, the resistant dextrin and the polypeptides contained in the low-load carbohydrate have a synergistic effect.
Claims (10)
1. A preparation method of functional modified goat milk powder with low GI and easy digestion is characterized by comprising the following steps:
(1) carrying out ultraviolet sterilization and unpacking treatment on the materials, weighing the materials according to the formula proportion of a product, and sieving the materials to obtain preparation raw materials;
(2) taking materials with the weight less than 15% of the total raw material amount to carry out three-dimensional premixing to obtain premixed ingredients;
(3) carrying out on-line premixing on the premixed ingredients and the rest raw materials to obtain a premix;
(4) and (4) dry-mixing the premix obtained in the step (3), and packaging to obtain a finished product.
2. The method for preparing functional modified goat milk powder with low GI and easy digestion according to claim 1, wherein the UV sterilization treatment conditions in step (1) are as follows: ultraviolet intensity is not less than 140 mu W/cm2And the processing time is 90 s.
3. The method for preparing functional modified goat milk powder with low GI and easy digestion as claimed in claim 1, wherein the online premixing condition in step (3) is: the loading amount is 30-50 Kg, the mixing time is 180-300 s, and the mixing pressure is 0.25-0.60 MPa.
4. The method for preparing functional modified goat milk powder with low GI and easy digestion as claimed in claim 1, wherein the dry blending condition of step (4) is: the mixing pressure is 0.40MPa +/-0.02 MPa, and the dry mixing time is 320 s.
5. The functional modified goat milk powder with low GI and easy digestion prepared by the method of claim 1, wherein the functional modified goat milk powder has a protein content of not less than 17.3g/100g, a fat content of not less than 9.0g/100g, a vitamin A content of 300-900 μ g/100g, a vitamin D content of 6.3-12.5 μ g/100g, a vitamin E content of 10-31 mg/100g, a vitamin C content of 30-100 mg/100g, a calcium content of not more than 1200mg/100g, an iron content of 6-20 mg/100g, a zinc content of 3-6 mg/100g, and a selenium content of 14-28 mg/100 g.
6. The functional modified goat milk powder with low GI and easy digestion function as claimed in claim 5, wherein the functional modified goat milk powder comprises the following raw materials by weight: the feed comprises 743-837 parts of goat milk blend base material powder, 120-220 parts of low-load carbohydrate, 2.5-3.5 parts of vitamin composition, 18-20 parts of mineral composition and 6-21 parts of low-glycemic and hypoglycemic composition.
7. The functional modified goat milk powder with low GI and easy digestion as claimed in claim 6, wherein the goat milk-containing blend base powder is one or more of whole goat milk powder, skimmed milk powder, concentrated whey protein powder, high oil whey powder, vegetable fat powder, and desalted whey powder, and is mixed at any ratio; the low-load carbohydrate is one or more of isomaltooligosaccharide, L-arabinose, inulin and resistant dextrin which are mixed according to any proportion.
8. The functional modified goat milk powder with low GI and easy digestion function as claimed in claim 6, wherein the vitamin composition is one or more of retinyl acetate, cholecalciferol, dl-alpha-tocopherol acetate and sodium L-ascorbate, and the mineral composition is one or more of calcium carbonate, ferrous sulfate, zinc sulfate and sodium selenite.
9. The functional modified goat milk powder with low GI and easy digestion function as claimed in claim 6, wherein the low glycemic and hypoglycemic composition is one or more of wheat oligopeptide, corn oligopeptide, yam powder and mulberry leaf extract, and is mixed according to any proportion.
10. The low-GI digestible functional modified goat milk powder according to claim 9, wherein the content of both wheat oligopeptide and corn oligopeptide protein is higher than 90%.
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| CN116508849A (en) * | 2023-02-20 | 2023-08-01 | 西北农林科技大学 | Formula goat milk powder, preparation method and application thereof |
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