CN115316644A - Edible salt-containing product with blood sugar and blood fat reducing effects and application thereof - Google Patents

Edible salt-containing product with blood sugar and blood fat reducing effects and application thereof Download PDF

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Publication number
CN115316644A
CN115316644A CN202211135409.5A CN202211135409A CN115316644A CN 115316644 A CN115316644 A CN 115316644A CN 202211135409 A CN202211135409 A CN 202211135409A CN 115316644 A CN115316644 A CN 115316644A
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parts
product
oligosaccharide
xylo
beta glucan
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马钦元
李超群
张蓓莉
崔超
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Zibo Dulong Trading Co ltd
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Zibo Dulong Trading Co ltd
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Priority to CN202211135409.5A priority Critical patent/CN115316644A/en
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Priority to NL2035825A priority patent/NL2035825A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a product containing edible salt and having the effects of reducing blood sugar and blood fat and application thereof. The product provided by the invention comprises the following raw materials in parts by weight: 80-98 parts of refined salt, 0.05-7 parts of oat beta glucan, 0.3-8 parts of xylo-oligosaccharide and 1-4 parts of maltodextrin. According to the invention, the specific raw materials are adopted, and the mixing, dissolving and post-spraying processes are combined, the oat beta glucan, the xylo-oligosaccharide and the maltodextrin are respectively weighed and mixed, then the mixture is dissolved by water, and finally the mixture is sprayed to refined salt and dried, so that the obtained product is uniform in component, loose and free of agglomeration. The product of the invention can be used as a functional seasoning, can also be used in food preparation, and has the health care effects of reducing blood sugar and blood fat.

Description

Product containing edible salt with blood sugar and blood fat reducing effect and application thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a product containing edible salt and having the effects of reducing blood sugar and blood fat and application thereof.
Background
In recent years, with the improvement of living standard, the acceleration of life rhythm and the change of dietary structure and life style of people, the average blood sugar and blood fat level of people and the prevalence rate of diabetes and dyslipidemia are rapidly increasing year by year, and are particularly prominent in economically developed areas. Diabetes and cardiovascular and cerebrovascular diseases induced by hyperlipidemia become chronic non-infectious diseases seriously harming human health and life and property safety, but the current synthetic drugs for reducing blood sugar and blood fat are often high in price and have great side effects, so that people have urgent needs for daily food with low cost and outstanding efficacy.
There are several reports on products for controlling blood glucose, such as: CN 108523134B discloses an oat beta-glucan oral product and an application thereof, wherein the oat beta-glucan oral product is prepared from the following raw materials in percentage by weight: the oat beta glucan is 75-92.5%, the resistant dextrin is 2.5-10%, and the fructo-oligosaccharide is 5-15%, the oat beta glucan is used as a main effective component, the resistant dextrin is used as a dispersing agent, and compared with the simple oat beta glucan, the prepared product has the more remarkable effects of regulating blood fat and reducing low-density lipoprotein and serum cholesterol, also has an obvious effect of controlling blood sugar, and has important significance for preventing and treating cardiovascular and cerebrovascular diseases and diabetes; however, the product is an oral liquid, has a narrow application range and slightly low convenience, and is not a food taken by people in daily life as a carrier, namely the effect of strengthening the intake of the components for reducing blood sugar and blood fat can not be achieved through daily intake.
The salt is a necessary seasoning in daily life, and the normal life of people cannot be kept. The table salt has multiple physiological functions of maintaining the osmotic pressure balance of a human body, sterilizing and diminishing inflammation, treating liver and stomach, and the like, and the long-term lack of the table salt in a daily dietary structure can cause the osmotic pressure inside and outside cells of the human body to be unbalanced, so that the content of serum sodium is too low, thereby causing nervous and mental symptoms, and causing the phenomena of inappetence, myasthenia of limbs, dizziness, and the like. The indispensable characteristic of the salt and the characteristic of needing to be taken in for a long time in a proper amount enable the salt to be a good carrier of functional food components, and the inventor finds that the seasoning which takes the salt as a main component and has the functions of reducing blood sugar and blood fat is not developed at present through earlier retrieval and research.
The intake of oat food has obvious effects of reducing blood sugar and blood fat, and researches prove that the efficacy of oat is obviously related to the beta glucan contained in the oat. Oat beta glucan is an oligosaccharide, and belongs to soluble dietary fiber. A large number of studies show that by frequently eating the oat beta glucan, the blood fat can be effectively reduced, the risk of cardiovascular and cerebrovascular diseases is reduced, and the oat beta glucan also has a remarkable improvement effect on the blood sugar level of a diabetic patient. Xylo-oligosaccharides, also called xylooligosaccharides, are a generic name for low-degree polymerized sugars consisting of 2 to 7 xylose units linked by β (1 → 4) glycosidic bonds. The xylo-oligosaccharide has the functions of reducing the content of cholesterol in serum, reducing blood sugar, decomposing carcinogens and the like, can be used as food for diabetics, weight-losing food, food for preventing cardiovascular and cerebrovascular diseases and the like, and is also a functional food additive with wide application. Through early retrieval and research, the two excellent functional food components capable of reducing blood sugar and blood fat are not applied to the seasoning taking common salt as a main component.
If the oat beta glucan and the xylo-oligosaccharide can be combined with daily edible salt, the edible salt is taken as a carrier, the daily edible salt requirement of people is met, meanwhile, the people suffering from diabetes and hyperlipidemia can obtain the components capable of regulating blood sugar and blood fat by daily taking the edible salt product, and compared with the oral liquid product containing the oat beta glucan, the convenience is greatly improved.
However, through experimental research, the inventor of the present invention finds that if the above two raw materials are directly mixed with the edible salt, the following technical problems exist:
(1) The xylo-oligosaccharide and the edible salt both have stronger hygroscopicity, and the edible salt product needs to be kept in a dry state in the storage process to prevent caking, if the xylo-oligosaccharide and the edible salt are directly and simply mixed, the hygroscopicity of the final product is further increased, so that caking is easier;
(2) Both the oat beta glucan and the xylo-oligosaccharide have certain blood sugar and blood fat reducing effects, but after the oat beta glucan and the xylo-oligosaccharide are simply mixed with edible salt, only a relatively limited blood sugar and blood fat reducing effect can be exerted, and a synergistic effect cannot be achieved;
(3) Because the edible salt is in a crystal particle shape or a powder shape, if the oat beta glucan and the xylo-oligosaccharide are simply mixed with the edible salt, the oat beta glucan and the xylo-oligosaccharide cannot be thoroughly fused, so that the phenomenon of non-uniform mouthfeel is easy to occur, and part of samples in a final product are slightly sweet or slightly salty.
Therefore, further research and solution are needed to solve the problems that how to fully utilize the raw materials of oat beta glucan and xylo-oligosaccharide with certain blood sugar and blood fat reducing effects to ensure that the oat beta glucan and the xylo-oligosaccharide have synergistic effect, and the problems that the oat beta glucan and the xylo-oligosaccharide have uneven mouthfeel and are easy to absorb moisture after being mixed with edible salt are solved.
Disclosure of Invention
In order to solve the technical problems, the invention provides a product which takes salt as a main carrier and takes oat beta glucan and xylo-oligosaccharide as main functional components, the product is prepared by a specific production process, and the product has uniform components, uniform taste, looseness, no agglomeration and excellent effects of reducing blood sugar and blood fat. In addition, it has good moisture-proof effect and strong stability.
The product containing the edible salt and having the effects of reducing blood sugar and blood fat comprises the following components in parts by weight:
80 to 98 parts of refined salt, 0.05 to 7 parts of oat beta glucan, 0.3 to 8 parts of xylo-oligosaccharide and 1 to 4 parts of maltodextrin.
Preferably 80 to 97 parts of refined salt, 0.05 to 6.8 parts of oat beta glucan, 0.3 to 7.8 parts of xylo-oligosaccharide and 1 to 3.8 parts of maltodextrin.
Preferably 80 to 96 parts of refined salt, 0.05 to 6.6 parts of oat beta glucan, 0.3 to 7.8 parts of xylo-oligosaccharide and 1 to 3.6 parts of maltodextrin.
Preferably 80 to 93 parts of refined salt, 0.05 to 6.4 parts of oat beta glucan, 0.3 to 7.5 parts of xylo-oligosaccharide and 1 to 3.2 parts of maltodextrin.
Preferably 80 to 90 parts of refined salt, 0.05 to 6.0 parts of oat beta glucan, 0.3 to 7.0 parts of xylo-oligosaccharide and 1.3 to 3.2 parts of maltodextrin.
Preferably 80 to 89 parts of refined salt, 0.05 to 5.8 parts of oat beta glucan, 0.3 to 6.7 parts of xylo-oligosaccharide and 1.3 to 3.0 parts of maltodextrin.
Preferably 80 to 89 parts of refined salt, 0.05 to 5.7 parts of oat beta glucan, 0.3 to 6.6 parts of xylo-oligosaccharide and 1.3 to 3.0 parts of maltodextrin.
Preferably 81 to 89 parts of refined salt, 0.05 to 5.7 parts of oat beta glucan, 0.3 to 6.6 parts of xylo-oligosaccharide and 1.3 to 3.0 parts of maltodextrin.
Preferably 81 to 89 parts of refined salt, 0.05 to 5.7 parts of oat beta glucan, 0.3 to 6.4 parts of xylo-oligosaccharide and 1.3 to 3.0 parts of maltodextrin.
Preferably 81 to 88 parts of refined salt, 0.07 to 5.7 parts of oat beta glucan, 0.5 to 6.4 parts of xylo-oligosaccharide and 1.3 to 3.0 parts of maltodextrin.
Preferably 81 to 88 parts of refined salt, 0.09 to 5.7 parts of oat beta glucan, 0.5 to 6.4 parts of xylo-oligosaccharide and 1.4 to 3.0 parts of maltodextrin.
Preferably 81 to 87 parts of refined salt, 0.10 to 5.7 parts of oat beta glucan, 0.5 to 6.4 parts of xylo-oligosaccharide and 1.4 to 3.0 parts of maltodextrin.
Preferably 82 to 87 parts of refined salt, 0.12 to 5.7 parts of oat beta glucan, 0.5 to 6.4 parts of xylo-oligosaccharide and 1.4 to 3.0 parts of maltodextrin.
Preferably 82 to 87 parts of refined salt, 0.18 to 5.7 parts of oat beta glucan, 0.56 to 6.4 parts of xylo-oligosaccharide and 1.4 to 3.0 parts of maltodextrin.
Preferably 82 to 87 parts of refined salt, 0.18 to 5.7 parts of oat beta glucan, 0.73 to 6.4 parts of xylo-oligosaccharide and 1.6 to 3.0 parts of maltodextrin.
Preferably 84 to 87 parts of refined salt, 0.29 to 5.7 parts of oat beta glucan, 0.73 to 6.4 parts of xylo-oligosaccharide and 1.6 to 3.0 parts of maltodextrin.
Preferably 84 to 87 parts of refined salt, 0.29 to 5.7 parts of oat beta glucan, 0.84 to 6.4 parts of xylo-oligosaccharide and 1.6 to 3.0 parts of maltodextrin.
Preferably, 85 to 87 parts of refined salt, 0.29 to 5.7 parts of oat beta glucan, 0.84 to 6.4 parts of xylo-oligosaccharide and 1.7 to 3.0 parts of maltodextrin.
Preferably, 85 to 87 parts of refined salt, 0.31 to 5.7 parts of oat beta glucan, 0.92 to 6.4 parts of xylo-oligosaccharide and 1.7 to 3.0 parts of maltodextrin.
Preferably, 85 to 87 parts of refined salt, 0.31 to 5.7 parts of oat beta glucan, 0.92 to 6.4 parts of xylo-oligosaccharide and 1.7 to 3.0 parts of maltodextrin.
Preferably, 85 to 87 parts of refined salt, 0.35 to 5.7 parts of oat beta glucan, 0.96 to 6.4 parts of xylo-oligosaccharide and 1.7 to 3.0 parts of maltodextrin.
Preferably, the refined salt accounts for 85 to 87 parts, the oat beta glucan accounts for 0.35 to 5.7 parts, the xylo-oligosaccharide accounts for 0.96 to 6.4 parts, and the maltodextrin accounts for 1.8 to 3.0 parts.
Preferably, 85 to 87 parts of refined salt, 0.43 to 5.7 parts of oat beta glucan, 0.98 to 6.4 parts of xylo-oligosaccharide and 1.8 to 3.0 parts of maltodextrin.
The refined salt is common edible salt, and the source of the refined salt comprises but is not limited to edible sea salt, well salt, mineral salt, lake salt, soil salt and the like;
the ingredients include but are not limited to low sodium salt, iodized salt, non-iodized salt, nutritive salt, flavor salt, selenium fortified salt, zinc fortified salt, iron fortified salt; if it is a flavor salt, it can be bamboo salt, mushroom salt, rose salt, etc.
The product containing edible salt with the effects of reducing blood sugar and blood fat, provided by the invention, is prepared by the following method:
(1) Weighing 80-98 parts of refined salt, 0.05-7 parts of oat beta glucan, 0.3-8 parts of xylo-oligosaccharide and 1-4 parts of maltodextrin;
(2) Uniformly mixing the oat beta glucan, the xylo-oligosaccharide and the maltodextrin in the step (1);
(3) Dissolving the mixture obtained in the step (2) in water to prepare slurry; wherein, the amount of water is 2 to 30 weight portions;
(4) And (4) uniformly spraying the pulp obtained in the step (3) on refined salt by using a rotary spraying machine, rotating once every 2-4 minutes and 20-30 seconds every time, and drying to obtain the product.
Preferably, in step (4), drying is carried out until the moisture content is less than or equal to 2%.
Preferably, the above method further comprises step (5): the prepared seasoning is measured and packaged, and is boxed, stacked, stored or transported.
The product prepared by the method can be applied to food; the food is any one of dried noodles, steamed bread, biscuits and bread. The food can be instant noodles, instant rice noodles, ham, hot pickled mustard tuber, spiced and salty peanuts, salty and crisp peanuts, sea sedge, potato chips, marinated products, beef balls, chicken balls, fish balls, sausage, oatmeal, pizza, soup bases, thick broad bean sauce, soybean sauce, preserved meat, salty and crisp broad beans, salty and crisp peas, bean skins, gluten, preserved plums, spiced melon seeds, dried beans, dried beef, shredded squids, fish slices, spicy strips, pickled pepper chicken claws, konjak and the like. All other foods or products using edible salt can adopt the product provided by the invention.
The product prepared by the invention can also be applied to preparing products with the effects of reducing blood sugar and blood fat, is not limited to common food eaten by people, and also comprises some medical food or functional health-care food, and the application of the product also falls into the protection scope of the invention.
According to the invention, the adopted raw materials, namely the oat beta glucan and the xylo-oligosaccharide have certain effects of reducing blood sugar and blood fat, but if the oat beta glucan and the xylo-oligosaccharide are combined to be prepared into oral liquid, biscuits or other foods, on one hand, the combination of the oat beta glucan and the xylo-oligosaccharide can only play a limited role and cannot generate a synergistic effect; on the other hand, products in the form of oral liquids, biscuits and the like are not food products with high daily intake rate and are not convenient to eat.
The oat beta glucan is a non-starch polysaccharide existing in cell walls of endosperm and aleurone layers of the oats, has a certain fat taste, can increase the sensory flavor of products, and has the effects of reducing cholesterol and blood sugar.
Xylo-oligosaccharide is a sweetening agent, has certain functions of reducing blood sugar and blood fat, and is suitable for diabetic patients.
According to the invention, the oat beta glucan, the xylo-oligosaccharide and the edible salt are creatively provided to be combined to form a salt-containing product, the edible salt is taken as a carrier, the daily intake of a diabetic is facilitated, the blood sugar and blood fat reducing product can be taken only through daily diet, the oral liquid, the biscuits and other drinks or foods are not required to be taken additionally, and the convenience is greatly enhanced.
However, in the process of combining oat beta glucan, xylo-oligosaccharide and edible salt, as seen in the background art, the technical problems which are difficult to solve exist, such as caking caused by moisture absorption of the product; the problem that the oat beta glucan, xylo-oligosaccharide and edible salt in the product cannot be well fused; for example, the oat beta glucan and the xylo-oligosaccharide can only respectively play respective roles and can not cooperate with each other to further improve the efficacy of reducing blood sugar and blood fat.
Aiming at the technical bottleneck, the inventor conducts a great deal of experiments and researches, and finally solves the technical problem by adopting maltodextrin in the raw materials and combining with a spraying process.
The maltodextrin plays a role in the invention, on one hand, the adhesiveness of the oat beta glucan and the xylo-oligosaccharide is stronger, the oat beta glucan and the xylo-oligosaccharide are fully fused with the salt, the purposes of ensuring the uniformity of the final product and the uniform taste are achieved, and partial sweet or salty taste of the sample caused by incomplete fusion of the crystalline edible salt, the oat beta glucan and the xylo-oligosaccharide is avoided. There are sensory evaluations relevant to the embodiments of the present invention to demonstrate the above technical effects.
On the other hand, the addition of maltodextrin has a more obvious effect on promoting the synergistic effect of oat beta glucan and xylooligosaccharide. For analytical reasons, oat beta glucan is unbranched high molecular polysaccharide, in particular to linear polysaccharide consisting of beta-D-glucopyranose residues, has thermal stability and is not easy to react with other substances. The xylo-oligosaccharide is a functional polysaccharide formed by combining 2-7 xylose molecules by beta-1,4 glycosidic bonds, and has better stability.
The oat beta glucan and the xylo-oligosaccharide are two different types of sugars containing beta-1, 4 glycosidic bonds, and the two types of sugars can not generate corresponding physical or chemical reactions after being simply mixed. Experiments of the inventor show that the two are only simply mixed with edible salt, the effects of reducing blood sugar and blood fat are relatively limited, and the two can generate a synergistic effect under the action of maltodextrin. The specific experimental process is shown in the examples.
The analytical reasons may be that oat beta glucan molecules become more prone to aggregation and viscosity reduction in solution, and this aggregation may be due to intermolecular forces or the formation of hydrogen bonds, causing the molecules to entangle with each other to form aggregates; and due to the addition of maltodextrin, the aggregate is easy to be better combined with xylo-oligosaccharide, so that the synergistic effect is realized.
In addition, the raw material maltodextrin adopted by the invention has low cost and is suitable for large-scale and industrial production. This is also an important factor in the present invention's choice as feedstock: the maltodextrin is sold at a price of 3-4 yuan/kg in the market, the resistant dextrin is sold at a price of 60-70 yuan/kg, the seasoning mainly takes edible salt as a carrier, the daily edible salt is generally 2 yuan/jin, and the maltodextrin is taken as a raw material, so that the functional effect is achieved, the maltodextrin has good economy, the cost of a final product is lower, and the price can be accepted by consumers.
Compared with the prior art, the invention has the following effects and advantages:
1. according to the invention, the edible salt is used as a carrier, the oat beta glucan and the xylo-oligosaccharide are used as main functional components, and the obtained product can provide components for reducing blood sugar and blood fat for diabetics in daily intake, so that the effects of reducing blood sugar and blood fat are achieved, and the oat beta glucan and the xylo-oligosaccharide are not required to be supplemented by additional food, so that the convenience is strong;
2. according to the invention, the problem that the oat beta glucan and the xylo-oligosaccharide cannot be synergized is solved, the two sugars are better aggregated by maltodextrin, and the effects of reducing blood sugar and blood fat are more excellent;
mouse experiments prove that xylo-oligosaccharide and oat beta glucan can synergistically improve the blood sugar reducing efficacy of reducing fasting blood sugar (Glu) level of a alloxan diabetes model mouse and improve the blood fat reducing health care efficacy of reducing serum Total Cholesterol (TC) and total Triglyceride (TG) level of the alloxan diabetes model mouse, and the specific experimental effects are shown in the experimental examples of the invention;
meanwhile, due to the use of maltodextrin and the adoption of a specific spraying process, the oat beta glucan, the xylo-oligosaccharide and the edible salt can be better fused, so that the problem that partial products are sweet or salty and have non-uniform mouthfeel is solved; the phenomena of moisture absorption, agglomeration, poor stability and the like caused by simple mixing of the edible salt, the oat beta glucan and the xylo-oligosaccharide are avoided;
3. furthermore, the invention has the advantages of price: the product of the invention has low cost of raw materials, for example, the maltodextrin has low market selling price (3-4 yuan/kg), the prepared product has low cost, the corresponding selling price is not too high, the product is easy to be accepted by consumers, and the invention is suitable for large-scale production and popularization and has good market prospect.
Drawings
FIG. 1 is a radar chart for sensory evaluation of the products of example 1 and comparative examples 8 to 11;
FIG. 2 is a radar chart for evaluating the stability of the products of example 1 and comparative examples 8 to 11.
Detailed Description
The present invention will now be further described with reference to specific embodiments in order to provide a better understanding of the invention to those skilled in the art.
Example 1
A product containing edible salt with the effects of reducing blood sugar and blood fat comprises the following raw materials in parts by weight: 85 parts of refined salt, 6 parts of oat beta glucan, 4 parts of xylo-oligosaccharide, 4 parts of maltodextrin and 25 parts of water.
The preparation method comprises the following steps:
(1) Weighing the raw materials according to the proportion;
(2) Mixing oat beta glucan, xylo-oligosaccharide and maltodextrin uniformly;
(3) Adding 25 parts of prepared water into the mixture obtained in the step (2), and dissolving to prepare syrup;
(4) Uniformly spraying the syrup obtained in the step (3) on refined salt by using a rotary spraying machine, rotating once every 2 minutes and 30 seconds every time, and drying until the moisture content is 1% to obtain a seasoning;
(5) Metering and packaging, and boxing, stacking, storing or transporting.
Example 2
A product containing edible salt with the effects of reducing blood sugar and blood fat comprises the following raw materials in parts by weight: 95 parts of refined salt, 2 parts of oat beta glucan, 3 parts of xylo-oligosaccharide, 3 parts of maltodextrin and 15 parts of water;
the preparation method comprises the following steps:
(1) Weighing the raw materials according to the proportion;
(2) Mixing oat beta glucan, xylo-oligosaccharide and maltodextrin uniformly;
(3) Adding 15 parts of water prepared in the step (2) into the mixture, and dissolving the mixture to prepare syrup;
(4) Uniformly spraying the syrup obtained in the step (3) on refined salt by using a rotary spraying machine, rotating once every 4 minutes and 20 seconds every time, and drying until the moisture content is 1.2% to obtain a seasoning;
(5) Metering and packaging, and boxing, stacking, storing or transporting.
Example 3
A product containing edible salt with the effects of reducing blood sugar and blood fat comprises the following raw materials in parts by weight: 89 parts of refined salt, 2 parts of oat beta glucan, 2 parts of xylo-oligosaccharide, 3.5 parts of maltodextrin and 13 parts of water;
the preparation method comprises the following steps:
(1) Weighing the raw materials according to the proportion;
(2) Mixing oat beta glucan, xylo-oligosaccharide and maltodextrin uniformly;
(3) Adding 13 parts of water prepared in the step (2) into the mixture, and dissolving the mixture to prepare syrup;
(4) Uniformly spraying the syrup obtained in the step (3) on refined salt by using a rotary spraying machine, rotating once every 3 minutes and 24 seconds every time, and drying until the moisture content is 0.8% to obtain the seasoning;
(5) Metering and packaging, and boxing, stacking, storing or transporting.
The preparation methods of the examples 4 to 9 are the same as the example 1, the dosage of the raw materials is different from the example 1, and the following concrete steps are as follows:
case(s) Refined salt (in parts) Oat beta glucan (parts) Oligo xylose Maltodextrin (parts)
Example 4 95 6.5 5.5 4
Example 5 92 3 2 2
Example 6 85 3 2.5 2
Example 7 90 6 4 4
Example 8 97 4 8 4
Example 9 94 4 6 4
The specific method of comparative examples 1 to 7 is as follows: comparative examples 1 to 7 were prepared in the same manner as in the examples, but in different amounts, the following table specifically shows:
case(s) Refined salt (parts) Oat beta glucan (parts) Oligo xylose Maltodextrin (parts)
Comparative example 1 90 6 - 4
Comparative example 2 92 - 0.2 4
Comparative example 3 89 2 2 -
Comparative example 4 85 6 4 -
Comparative example 5 85 - 4 4
Comparative example 6 95 2 3 -
Comparative example 7 92 3 - 4
Experimental example 1
Research on blood sugar and blood fat reducing efficacy of the product of the invention
The product in the embodiment 1 is used as a detection object, and the detection is carried out, wherein the specific experimental result is as follows:
the invention relates to an animal experiment with the efficacy of reducing blood sugar and blood fat, which comprises the following steps:
the experimental subject is Kunming mouse (SPF grade) with the weight of 20 +/-2 g, the mouse is subjected to intraperitoneal injection of alloxan (200 mg/kg) once after being fasted for 24h, fasting blood glucose is measured after 72h, and the mouse with the blood glucose value higher than the normal value by 100% is selected as a diabetes model mouse. The mice were divided into 12 groups (10/group) as follows:
(1) Control group: for normal mice, the equivalent amount of distilled water is infused for 1 time every day;
(2) Model group: perfusing the diabetic model mouse with distilled water in equal amount for 1 time every day;
(3) Model intervention group 1: a diabetic model mouse is filled with a test solution of a gastric lavage seasoning (0.6 g/kg) every day;
(4) Model intervention group 2: a diabetic model mouse is filled with a test solution (1.2 g/kg) of gastric lavage seasoning every day;
(5) Model intervention group 3: a diabetic model mouse is injected with a seasoning test solution (1.8 g/kg) every day;
(6) - (12): the diabetes model mouse is respectively gavaged every day with the seasoning test solution (1.2 g/kg) of comparative examples 1-7;
wherein the model intervention groups 1-3 are selected from the products of example 1.
The experiment was performed for 8 weeks, and fasting plasma glucose (Glu) values were determined for all mice before and after the first gavage; after the experiment, the mouse was bled from the eyeball and serum was separated, and the Total Cholesterol (TC) and total Triglyceride (TG) contents were measured.
TABLE 1 variation of fasting blood glucose levels in groups of mice before and after the experiment
Grouping Glu before intervention (mmol/L) Dry prognosis Glu (mmol/L)
Control group 5.41±0.32 5.35±0.46
Model set 17.16±1.15 18.08±1.23
Model intervention group 1 17.39±1.11 15.32±0.73
Model intervention group 2 17.22±1.08 14.39±1.05
Model intervention group 3 17.09±0.75 15.15±0.82
Comparative example 1 17.17±1.25 17.08±1.06
Comparative example 2 17.29±1.01 17.32±0.53
Comparative example 3 17.32±1.08 16.28±1.13
Comparative example 4 17.19±1.01 16.02±0.91
Comparative example 5 17.26±0.15 16.69±0.93
Comparative example 6 17.35±1.32 16.32±0.63
Comparative example 7 17.21±1.22 16.92±1.03
TABLE 2 blood lipid levels in groups of mice after completion of the experiment
Grouping TC(mmol/L) TG(mmol/L)
Control group 1.78±0.15 1.56±0.11
Model set 2.71±0.06 3.25±0.07
Model intervention group 1 2.02±0.03 1.78±0.01
Model intervention group 2 1.81±0.14 1.59±0.18
Model intervention group 3 1.93±0.02 1.61±0.21
Comparative example 1 2.60±0.15 3.11±0.13
Comparative example 2 2.70±0.09 3.28±0.52
Comparative example 3 2.52±0.03 2.98±0.21
Comparative example 4 2.29±0.54 2.08±0.15
Comparative example 5 2.54±0.32 3.07±0.21
Comparative example 6 2.49±0.34 2.95±0.28
Comparative example 7 2.59±0.02 3.07±0.31
The experimental results shown in tables 1 and 2 can conclude that the seasoning with the effects of reducing blood sugar and blood fat provided by the invention can effectively reduce the fasting Glu content of diabetic mice, reduce the serum TG and TC content and restore the serum TG and TC content to the level equivalent to that of normal mice, and the functional salt provided by the invention can be considered to have remarkable effects of reducing blood sugar and blood fat. Under the condition of the same dosage, the beneficial effect of reducing blood sugar and blood fat by simultaneously adding xylo-oligosaccharide and oat beta glucan is far higher than the effect of reducing blood sugar and blood fat by only adding xylo-oligosaccharide or oat beta glucan, which shows that the xylo-oligosaccharide and oat beta glucan have the efficacy of synergistically reducing blood sugar and blood fat.
Experimental example 2
For the study on the sensory evaluation of the product of the invention, the specific experiments were as follows:
comparative example 8 was prepared by replacing maltodextrin in example 1 with cyclodextrin in an equal weight part; comparative example 9 in which maltodextrin in example 1 was replaced with an equal part by weight of resistant dextrin; maltodextrin was removed from the starting material described in example 1 as example 10; comparative examples 8 to 10 were prepared in the same manner as in example 1; then, oat beta glucan and xylo-oligosaccharide in the same weight parts as in example 1 were directly mixed with refined salt without spraying, and this was used as comparative example 11. The following sensory evaluation experiments were performed for example 1 and comparative examples 8 to 11:
sensory panel of 10 sensory trained persons was selected and subjected to sensory scoring based on the appearance, color, smell and mouthfeel of the seasoning.
The scoring criteria were as follows:
TABLE 3 condiment sensory Scoring standards
Figure BDA0003851325260000151
The specific scoring conditions are shown in fig. 1.
The sensory evaluation result of fig. 1 proves that the product of the invention has the advantages of no impurity, no caking, good fluidity, uniform color, comfortable color, no peculiar smell, uniform taste and good taste. The whole has good sensory evaluation results.
Experimental example 3
The product stability study of the present invention specifically comprises the following steps:
the following stability tests were carried out for example 1 and comparative examples 8 to 11:
placing in an environment with 50 deg.C and 90% relative humidity and a room temperature dryer environment alternately for 20 days, and scoring stability according to stability scoring requirement. The scoring criteria were as follows:
TABLE 4 evaluation standard for stability of blood sugar and blood fat reducing condiment
Figure BDA0003851325260000161
The specific scoring case is shown in fig. 2.
As can be seen from the radar chart for evaluating the product stability in the figure 2, after the product is placed for a certain time, the product has good fluidity, normal color, no obvious change and no peculiar smell, which indicates that the product does not absorb moisture, agglomerate, deteriorate and the like in the storage process, and the product has excellent stability.

Claims (10)

1. The product containing the edible salt and having the effects of reducing blood sugar and blood fat is characterized by comprising the following components in parts by weight: 80-98 parts of refined salt, 0.05-7 parts of oat beta glucan, 0.3-8 parts of xylo-oligosaccharide and 1-4 parts of maltodextrin.
2. The product of claim 1, comprising the following components in parts by weight: 80 to 97 portions of refined salt, 0.05 to 6.8 portions of oat beta glucan, 0.3 to 7.8 portions of xylo-oligosaccharide and 1 to 3.8 portions of maltodextrin.
3. The product of claim 1, comprising the following components in parts by weight: 80 to 96 parts of refined salt, 0.05 to 6.6 parts of oat beta glucan, 0.3 to 7.8 parts of xylo-oligosaccharide and 1 to 3.6 parts of maltodextrin.
4. The product of claim 1, comprising the following components in parts by weight: 80 to 93 portions of refined salt, 0.05 to 6.4 portions of oat beta glucan, 0.3 to 7.5 portions of xylo-oligosaccharide and 1 to 3.2 portions of maltodextrin.
5. The product of claim 1, obtained by the process of:
(1) Weighing 80 to 98 parts of refined salt, 0.05 to 7 parts of oat beta glucan, 0.3 to 8 parts of xylo-oligosaccharide and 1 to 4 parts of maltodextrin;
(2) Uniformly mixing the oat beta glucan, the xylo-oligosaccharide and the maltodextrin in the step (1);
(3) Dissolving the mixture obtained in the step (2) in water to prepare slurry; wherein the using amount of the water is 2 to 30 parts by weight;
(4) And (4) uniformly spraying the slurry obtained in the step (3) on refined salt by using a rotary spraying machine, rotating once every 2-4 minutes for 20-30 seconds, and drying to obtain the product.
6. The product of claim 5, wherein in step (4), drying is carried out to a moisture content of less than or equal to 2%.
7. The product of claim 5, further comprising step (5): the prepared seasoning is measured and packaged, and is packed, stacked, stored or transported.
8. Use of a product according to any of claims 1 to 7 in a food product.
9. The use according to claim 8, wherein the food product is any one of noodles, steamed bread, biscuits, bread.
10. Use of a product according to any of claims 1-7 for the preparation of a functional product having hypoglycemic and hypolipidemic effects.
CN202211135409.5A 2022-09-19 2022-09-19 Edible salt-containing product with blood sugar and blood fat reducing effects and application thereof Pending CN115316644A (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1049776A (en) * 1989-08-25 1991-03-13 沃纳-兰伯特公司 Improved salt substitute granule
CN102524633A (en) * 2010-12-16 2012-07-04 苏州工业园区尚融科技有限公司 Dining table sugar containing xylooligosaccharide, and preparation method thereof
CN106616187A (en) * 2017-01-16 2017-05-10 唐山金鼎盛生物科技有限公司 Solid beverage capable of assisting to lower hypertension, hyperglycemia and hyperlipidemia
CN107006831A (en) * 2017-04-07 2017-08-04 济南舜景医药科技有限公司 A kind of fillings special slow release salt and preparation method thereof
CN108208741A (en) * 2016-12-09 2018-06-29 陈立 A kind of functionality edible salt, Cardia Salt and savory flavor and preparation method thereof
CN111213889A (en) * 2018-11-27 2020-06-02 章云云 Food additive

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1049776A (en) * 1989-08-25 1991-03-13 沃纳-兰伯特公司 Improved salt substitute granule
CN102524633A (en) * 2010-12-16 2012-07-04 苏州工业园区尚融科技有限公司 Dining table sugar containing xylooligosaccharide, and preparation method thereof
CN108208741A (en) * 2016-12-09 2018-06-29 陈立 A kind of functionality edible salt, Cardia Salt and savory flavor and preparation method thereof
CN106616187A (en) * 2017-01-16 2017-05-10 唐山金鼎盛生物科技有限公司 Solid beverage capable of assisting to lower hypertension, hyperglycemia and hyperlipidemia
CN107006831A (en) * 2017-04-07 2017-08-04 济南舜景医药科技有限公司 A kind of fillings special slow release salt and preparation method thereof
CN111213889A (en) * 2018-11-27 2020-06-02 章云云 Food additive

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