CN114568626A - 一种餐后血糖不升高的代餐粉及其制备方法 - Google Patents
一种餐后血糖不升高的代餐粉及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种餐后血糖不升高的代餐粉及其制备方法,涉及代餐粉技术领域;所述代餐粉按重量份数计,由以下组分制成:燕麦16‑20份、大豆分离蛋白6‑8份、膳食纤维5‑8份、乳清蛋白粉1‑3份、乳粉1‑3份、荞麦4‑6份、魔芋粉4‑6份、海参粉6‑8份、山药2‑3.5份、茯苓0.05‑0.2份、葛根0.05‑0.2份、桑叶0.1‑0.5份、肉桂0.05‑0.2份、芹菜粉4‑8份。本发明的代餐粉,能降低人体糖分和脂肪的摄入,并降低血糖和血清胆固醇,对高血糖病症有明显的疗效,在食用代餐粉后不仅不会出现血糖升高的现象,对于高血糖患者来说,还能有效降低其血糖值;在加入海带粉和菠菜粉后,还能进一步增强代餐粉的降血糖和降血脂功效。
Description
技术领域
本发明涉及代餐粉技术领域,具体涉及一种餐后血糖不升高的代餐粉及其制备方法。
背景技术
代餐粉作为一种可取代部分或者全部正餐的食物,是根据人体每日膳食营养素摄入量,将每天所需要的营养食物进行合理的配比,通过减少过多的油脂、盐分及糖类的摄入所制成的一种低热量、低脂肪、均衡营养的代餐食品,并且有良好的饱腹感,适合辅助减肥或体重控制。
但目前的代餐粉主要是由谷类、豆类、薯类食材等为主,其它属类植物的根、茎、果实等可食用部分为辅制成的一种单一或综合性冲调粉剂产品;同时,为了改善其口味,还会添加白糖、蔗糖等甜味剂。
随着人们生活水平的不断提高和饮食方式的改变,高血糖、高血脂、高血压等疾病在普通人群中呈现日益增加的趋势,其中高血糖表现尤为明显。而由于现有的代餐粉含有大量的薯类,还添加有甜味剂,不仅不适用血糖偏高的消费者,还会使得血糖正常的消费者在食用后容易出现血糖明显升高的现象。
发明内容
为克服现有的技术缺陷,本发明目的在于提供一种餐后血糖不升高的代餐粉及其制备方法,本发明采用燕麦、海参粉、芹菜粉、乳清蛋白粉、乳粉和荞麦制备成代餐粉,降低人体糖分和脂肪的摄入,并降低血糖和血清胆固醇,对高血糖病症有明显的疗效,在食用代餐粉后不仅不会出现血糖升高的现象,对于高血糖患者来说,还能有效降低其血糖值;在加入海带粉和菠菜粉后,还能进一步增强代餐粉的降血糖和降血脂功效。
为了解决上述技术问题,本发明提供了以下技术方案:
第一方面,提供了一种餐后血糖不升高的代餐粉,所述代餐粉按重量份数计,由以下组分制成:
燕麦16-20份、大豆分离蛋白6-8份、膳食纤维5-8份、乳清蛋白粉1-3份、乳粉1-3份、荞麦4-6份、魔芋粉4-6份、海参粉6-8份、山药2-3.5份、茯苓0.05-0.2份、葛根0.05-0.2份、桑叶0.1-0.5份、肉桂0.05-0.2份、芹菜粉4-8份。
进一步地,所述代餐粉还包括海带粉5-8份。
进一步地,所述代餐粉还包括小麦苗粉1.5-3.5份。
进一步地,所述代餐粉还包括菠菜粉3-6份。
进一步地,所述代餐粉还包括牛磺酸0.6-1.5份。
进一步地,所述代餐粉还包括食品添加剂0.05-0.1份。
进一步地,所述食品添加剂选自赤藓糖醇、羧甲基纤维素钠、磷脂、维生素C、甜菊糖苷中的一种或多种组合。
优选地,所述食品添加剂选自羧甲基纤维素钠。
本发明中选用的海参粉含有丰富的精氨酸、赖氨酸、牛磺酸、钙、磷、碘、铁、锌,是人体发育成长的重要物质,能直接参与人体的生长发育、免疫调解、伤口愈合、生殖发育等生理活动,在人体能量储备和运转中起着重要作用。上述营养物质能够使人体伤口修复和再生,在医药及药理方面有重要价值。
在实验过程中,发明人意外发现,将海参粉与上述组分配合使用,能提高荞麦粉扩张小血管和降低血液胆固醇的作用,使得代餐粉降血糖和降血脂的功效进一步增强,表明海参粉与上述组分在降血糖和降血脂上具有协同增效作用。
本发明中,选用的芹菜粉含有丰富的碳水化合物、蛋白质、脂肪、维生素和矿物质等,食用后可以为机体提供能量和原料来合成肌肉组织和骨骼组织,其外所含的钙、磷含量较高,芹菜粉用后可降低血脂、血压和胆固醇,并提高免疫力,对人体有很大的益处;进一步地,发明人经过大量试验发现,将芹菜粉与上述组分配合使用,能有效提高代餐粉降血糖和降血脂的功效,表明芹菜粉与上述组分在降血糖和降血脂上具有协同增效作用。
本发明中,选用的海带粉中含有丰富的多糖、优质蛋白质和不饱和脂肪酸,对糖尿病、心脏病、高血压有一定的防治作用;海带粉中的纤维在防治高血脂方面也有较好的疗效。本发明中,海带粉能与海参粉中的精氨酸、赖氨酸、牛磺酸、钙、磷、碘、铁、锌等物质协同作用,从而提高代餐粉整体的降血糖和降血脂功效。
本发明中,选用的菠菜粉含有丰富维生素C、胡萝卜素、蛋白质,以及铁、钙、磷等矿物质,在实验过程中,发明人意外发现,将菠菜粉与海参粉、芹菜粉和海带粉配合使用,能大大提高海参粉、芹菜粉和海带粉的降血糖和降血脂功效,从而提高代餐粉整体的降血糖和降血脂功效。
第二方面,提供了一种如第一方面所述的餐后血糖不升高的代餐粉的制备方法,所述制备方法包括以下步骤:
(1)按比例称取上述组分,将除乳清蛋白粉、乳粉、魔芋粉、海参粉和芹菜粉之外的原料,烘干后粉碎过筛,得到第一混合料,备用;
(2)取乳清蛋白粉、乳粉、魔芋粉、海参粉和芹菜粉,过筛后加入第一混合料中,混合均匀,得到第二混合料;
(3)罐装,即得所述代餐粉。
进一步地,所述步骤(1)和(2)中,所述过筛的筛网目数为10-15目。
本发明的代餐粉的使用方法为:早晚各食1次,每次10克;可根据个体需要中午餐前食用10克,用温开水冲调食用即可。
与现有技术相比,本发明具有以下有益效果:
本发明采用燕麦、海参粉、芹菜粉、乳清蛋白粉、乳粉和荞麦制备成代餐粉,降低人体糖分和脂肪的摄入,并降低血糖和血清胆固醇,对高血糖病症有明显的疗效,在食用代餐粉后不仅不会出现血糖升高的现象,对于高血糖患者来说,还能有效降低其血糖值;在加入海带粉和菠菜粉后,还能进一步增强代餐粉的降血糖和降血脂功效。
本发明附加的方面和优点将在下面的描述中部分给出,这些将从下面的描述中变得明显,或通过本发明的实践了解到。
具体实施方式
为了更充分的理解本发明的技术内容,下面将结合具体实施例对本发明作进一步介绍和说明;显然,以下所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例;基于本发明中的实施例,本领域技术人员在没有作出创造性劳动前提下所获得的所有其它实施例,都属于本发明保护的范围。
对于本领域的技术人员来说,通过阅读本说明书公开的内容,本发明的特征、有益效果和优点将变得显而易见。
除非另外指明,所有百分比、分数和比率都是按本发明组合物的总重量计算的。本文术语“重量含量”可用符号“份”或“%”表示。
本文中“包括”、“包含”、“含”、“含有”、“具有”或其它变体意在涵盖非封闭式包括,这些术语之间不作区分。术语“包含”是指可加入不影响最终结果的其它步骤和成分。术语“包含”还包括术语“由...组成”和“基本上由...组成”。本发明的组合物和方法/工艺可包含、由其组成和基本上由本文描述的必要元素和限制项以及本文描述的任一的附加的或任选的成分、组分、步骤或限制项组成。
以下实施例中,所用原料组分均可通过市售购买得到的常规原料。
实施例1-5
实施例1-5提供一种餐后血糖不升高的代餐粉,具体地,所述代餐粉中各组分的重量份数如表1所示。
表1:实施例1-5的代餐粉中各组分的重量份数(份)
其中,实施例1-5中,还可采用赤藓糖醇、羧甲基纤维素钠、磷脂、维生素C、甜菊糖苷中的一种或多种组合作为食品添加剂。
实施例1-5的代餐粉的制备方法,包括以下步骤:
(1)按比例称取上述组分,将除乳清蛋白粉、乳粉、魔芋粉、海参粉和芹菜粉之外的原料,烘干后粉碎过筛,得到第一混合料,备用;
(2)取乳清蛋白粉、乳粉、魔芋粉、海参粉和芹菜粉,过筛后加入第一混合料中,混合均匀,得到第二混合料;
(3)罐装,即得所述代餐粉。
其中,步骤(1)和(2)中,所述过筛的筛网目数为10-15目。
实施例1-5的代餐粉的使用方法为:早晚各食1次,每次10克,可根据个体需要中午餐前食用10克,用温开水冲调食用即可。
对比例1-4
对比例1-4提供一种餐后血糖不升高的代餐粉,具体地,所述代餐粉中各组分的重量份数如表2所示。
表2:对比例1-4的代餐粉中各组分的重量份数(份)
其中,对比例1-4的代餐粉的制备方法与实施例1-5的制备方法相同。
效果试验
降血糖功效
试验对象:随机招募180位体重在60~70kg血糖偏高的志愿者(男女比例2:1)对上述代餐粉的效果进行测试。上述志愿者符合:空腹血糖值6.3~7.3mmol/L,餐后2小时血糖值8.1~11.3mmol/L;将所有志愿者随机分为9组,分别对应使用实施例1-5以及对比例1-4的代餐粉。具体使用方法为:早晚各食1次,每次10克,午餐正常饮食。试验期间,所有志愿者保持正常的饮食和作息规律,不服用其他能降血糖的食品和药物。测试时间为28天,在第14天和28天对志愿者的血糖(餐后两小时)结果进行测试,并记录数据,计算血糖下降率(各组的平均值),结果如表3所示。
表3:
上述测试结果为餐后两小时进行测试的结果。
根据表3的测试结果可得,实施例1-5采用燕麦、海参粉、芹菜粉、乳清蛋白粉、乳粉和荞麦制备成代餐粉,降低人体糖分和脂肪的摄入,并降低血糖和血清胆固醇,对高血糖病症有明显的疗效,在食用代餐粉后不仅不会出现血糖升高的现象,对于高血糖患者来说,还能有效降低其血糖值;在加入海带粉和菠菜粉后,还能进一步增强代餐粉的降血糖功效。
通过对比可得,对比例1-4的代餐粉中,由于缺少了海参粉、芹菜粉、海带粉和菠菜粉中的任意一种,在适当增加其他组分时,对比例1-4虽然也具有降血糖的功效,但其降血糖的速度和功效均不如实施例1-5的代餐粉,这表明本发明在代餐粉中加入海参粉、芹菜粉、海带粉和菠菜粉后,能进一步增强代餐粉的降血糖功效。本发明在代餐粉中加入海参粉、芹菜粉、海带粉和菠菜粉,上述组分具有协同增效作用,能提高代餐粉的降血糖功效。
降血脂功效
试验对象:随机招募180位血脂偏高的志愿者(男女比例2:1)对上述代餐粉的效果进行测试。上述志愿者符合:总胆固醇值大于5.5mmol/L,甘油三酯值大于1.72mmol/L;将所有志愿者随机分为9组,分别对应使用实施例1-5以及对比例1-4的代餐粉。具体使用方法为:早晚各食1次,每次10克,午餐正常饮食。试验期间,所有志愿者保持正常的饮食和作息规律,不服用其他能降血脂的食品和药物。测试时间为28天,在第28天对志愿者的胆固醇值和甘油三酯值进行测试,并记录数据,并计算胆固醇值和甘油三酯值的降低值(各组的平均值),结果如表4所示。
表4:
根据表4的测试结果可得,实施例1-5采用燕麦、海参粉、芹菜粉、乳清蛋白粉、乳粉和荞麦制备成代餐粉,降低人体糖分和脂肪的摄入,并降低血糖和血清胆固醇,还能有效降低血脂值;在加入海带粉和菠菜粉后,还能进一步增强代餐粉的降血脂功效。
通过对比可得,对比例1-4的代餐粉中,由于缺少了海参粉、芹菜粉、海带粉和菠菜粉中的任意一种,在适当增加其他组分时,对比例1-4虽然也具有降血脂的功效,但其降血脂的速度和功效均不如实施例1-5的代餐粉,这表明本发明在代餐粉中加入海参粉、芹菜粉、海带粉和菠菜粉后,能进一步增强代餐粉的降血脂功效。本发明在代餐粉中加入海参粉、芹菜粉、海带粉和菠菜粉,上述组分具有协同增效作用,能提高代餐粉的降血脂功效。
以上对本发明实施例所提供的技术方案进行了详细介绍,本文中应用了具体个例对本发明实施例的原理以及实施方式进行了阐述,以上实施例的说明只适用于帮助理解本发明实施例的原理;同时,对于本领域的一般技术人员,依据本发明实施例,在具体实施方式以及应用范围上均会有改变之处,综上所述,本说明书内容不应理解为对本发明的限制。
Claims (10)
1.一种餐后血糖不升高的代餐粉,其特征在于,所述代餐粉按重量份数计,由以下组分制成:
燕麦16-20份、大豆分离蛋白6-8份、膳食纤维5-8份、乳清蛋白粉1-3份、乳粉1-3份、荞麦4-6份、魔芋粉4-6份、海参粉6-8份、山药2-3.5份、茯苓0.05-0.2份、葛根0.05-0.2份、桑叶0.1-0.5份、肉桂0.05-0.2份、芹菜粉4-8份。
2.根据权利要求1所述的餐后血糖不升高的代餐粉,其特征在于,所述代餐粉还包括海带粉5-8份。
3.根据权利要求1所述的餐后血糖不升高的代餐粉,其特征在于,所述代餐粉还包括小麦苗粉1.5-3.5份。
4.根据权利要求1所述的餐后血糖不升高的代餐粉,其特征在于,所述代餐粉还包括菠菜粉3-6份。
5.根据权利要求1所述的餐后血糖不升高的代餐粉,其特征在于,所述代餐粉还包括牛磺酸0.6-1.5份。
6.根据权利要求1所述的餐后血糖不升高的代餐粉,其特征在于,所述代餐粉还包括食品添加剂0.05-0.1份。
7.根据权利要求6所述的餐后血糖不升高的代餐粉,其特征在于,所述食品添加剂选自赤藓糖醇、羧甲基纤维素钠、磷脂、维生素C、甜菊糖苷中的一种或多种组合。
8.根据权利要求6或7所述的餐后血糖不升高的代餐粉,其特征在于,所述食品添加剂为羧甲基纤维素钠。
9.一种如权利要求1-8任一项所述的餐后血糖不升高的代餐粉的制备方法,其特征在于,所述制备方法包括以下步骤:
(1)按比例称取上述组分,将除乳清蛋白粉、乳粉、魔芋粉、海参粉和芹菜粉之外的原料,烘干后粉碎过筛,得到第一混合料,备用;
(2)取乳清蛋白粉、乳粉、魔芋粉、海参粉和芹菜粉,过筛后加入第一混合料中,混合均匀,得到第二混合料;
(3)罐装,即得所述代餐粉。
10.根据权利要求9所述的制备方法,其特征在于,所述步骤(1)和(2)中,所述过筛的筛网目数为10-15目。
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