CN115413757A - 一种减缓餐后升糖指数的馒头 - Google Patents
一种减缓餐后升糖指数的馒头 Download PDFInfo
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- CN115413757A CN115413757A CN202211106841.1A CN202211106841A CN115413757A CN 115413757 A CN115413757 A CN 115413757A CN 202211106841 A CN202211106841 A CN 202211106841A CN 115413757 A CN115413757 A CN 115413757A
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- steamed bread
- glycemic index
- blood sugar
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- 235000008429 bread Nutrition 0.000 title claims abstract description 14
- 230000000291 postprandial effect Effects 0.000 title claims abstract description 9
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- 239000004375 Dextrin Substances 0.000 claims abstract description 5
- 229920001202 Inulin Polymers 0.000 claims abstract description 5
- 240000000249 Morus alba Species 0.000 claims abstract description 5
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 5
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- 235000019425 dextrin Nutrition 0.000 claims abstract description 5
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 5
- 229940029339 inulin Drugs 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 235000011844 whole wheat flour Nutrition 0.000 claims abstract description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 3
- 235000013305 food Nutrition 0.000 claims description 5
- LXBIFEVIBLOUGU-UHFFFAOYSA-N Deoxymannojirimycin Natural products OCC1NCC(O)C(O)C1O LXBIFEVIBLOUGU-UHFFFAOYSA-N 0.000 claims description 4
- LXBIFEVIBLOUGU-JGWLITMVSA-N duvoglustat Chemical compound OC[C@H]1NC[C@H](O)[C@@H](O)[C@@H]1O LXBIFEVIBLOUGU-JGWLITMVSA-N 0.000 claims description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 7
- 210000004369 blood Anatomy 0.000 abstract description 7
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 abstract description 4
- 150000001720 carbohydrates Chemical class 0.000 abstract description 4
- 235000014633 carbohydrates Nutrition 0.000 abstract description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 210000002249 digestive system Anatomy 0.000 abstract description 2
- 235000013312 flour Nutrition 0.000 abstract description 2
- 238000007710 freezing Methods 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract description 2
- 239000008103 glucose Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 108010073771 Soybean Proteins Proteins 0.000 abstract 1
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- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
Classifications
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
-
- 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
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Agronomy & Crop Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
本发明公开一种减缓餐后血糖的馒头以及制作方法，属于发酵食品加工技术领域。该馒头的制作方法包括以下步骤：将全麦粉、抗性糊精、菊粉、豆渣粉、桑叶提取物、碳酸氢钠、酵母混合成预拌粉。加水搅拌成面团，通过分割、成形、发酵、蒸制、冷却、冷冻工序得到产品。其中该馒头中的膳食纤维、桑叶提取物中抑制酶、以及豆渣粉中的大豆蛋白在人体消化系统中的协同作用下，抑制减缓部分碳水化合物转换成葡萄糖，从而降低糖尿病人的餐后血糖的升糖指数。本发明产品适合糖尿病人以及糖尿病前期人群食用。
Description
技术领域
本发明是涉及一种减缓餐后升糖指数的馒头。
背景技术
日常生活中，医生建议糖尿病患者要控制主食的摄取量。尤其是以高碳水，易消化吸收为代表的馒头、米饭。会引起糖尿病患者餐后血糖快速升高。这样导致部分病人不该吃，甚至不吃主食。
医学常识中，长期主食碳水化合物摄取不足又会导致糖尿病患者人体胰岛素分泌不足，加剧糖代谢紊乱，更不利于平衡和控制血糖。同时还会加重肝脏负担，造成营养不良等其他症状。
发明内容
本发明是一种低升糖指数馒头，主要解决传统白馒头对糖尿病患者餐后血糖升的高，升的快问题。
本发明的缓糖馒头由以下质量份数原料配制而成。全麦粉、抗性糊精、菊粉、豆渣粉、桑叶提取物、碳酸氢钠、酵母。
本发明将上述原料混合成预拌粉，加水搅拌成面团，通过分割、揉制、发酵、蒸制、冷却、冷冻工序得到产品。
本发明缓糖馒头制品中，添加的抗性糊精和菊粉是高膳食纤维，是益生元。与桑叶提取物中的脱氧野尻霉素（DNJ）在人体消化系统中协同作用下，抑制和减缓碳水化合物转化葡萄糖，从而起到减缓糖尿病患者餐后血糖升糖快、升糖高的效果。
Claims (4)
1.一种减缓餐后升糖指数的馒头，其主要成分由全麦粉、豆渣粉、菊粉、抗性糊精、桑叶提取物（含脱氧野尻霉素DNJ）、碳酸氢钠、酵母组成。
2.根据权利要求1所述的馒头，其特征在于所述的桑叶提取物中含有脱氧野尻霉素DNJ成分。
3.根据权利要求1所述的馒头，其特征在于主要成分占百分比分别为：全麦粉65%-75%，豆渣粉5%-10%，菊粉5%-10%，抗性糊精5%-10%，桑叶提取物1%-5%。
4.根据权利1要求所述的馒头为冷冻、速冻食品。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211106841.1A CN115413757A (zh) | 2022-09-13 | 2022-09-13 | 一种减缓餐后升糖指数的馒头 |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211106841.1A CN115413757A (zh) | 2022-09-13 | 2022-09-13 | 一种减缓餐后升糖指数的馒头 |
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| Publication Number | Publication Date |
|---|---|
| CN115413757A true CN115413757A (zh) | 2022-12-02 |
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| CN202211106841.1A Pending CN115413757A (zh) | 2022-09-13 | 2022-09-13 | 一种减缓餐后升糖指数的馒头 |
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Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696708A (zh) * | 2011-11-28 | 2012-10-03 | 河南科技大学 | 一种面粉及采用该面粉制备而成的馒头 |
| CN103053903A (zh) * | 2012-12-29 | 2013-04-24 | 北京中科邦尼国际科技有限责任公司 | 一种具有降低食物血糖生成指数的复合功能糖 |
| CN103519064A (zh) * | 2012-07-06 | 2014-01-22 | 刘和平 | 一种馒头 |
| CN106418158A (zh) * | 2016-11-02 | 2017-02-22 | 北京工商大学 | 一种具有降血糖作用的馒头粉 |
| CN106942587A (zh) * | 2017-03-09 | 2017-07-14 | 南昌大学 | 一种粗粮馒头的生产方法 |
| CN107279711A (zh) * | 2017-07-17 | 2017-10-24 | 王承波 | 馒头及其制备方法 |
| CN108244468A (zh) * | 2017-12-27 | 2018-07-06 | 袁祥龙 | 馒头粉的加工方法 |
| CN113994993A (zh) * | 2021-02-10 | 2022-02-01 | 北京植物世纪营养品有限公司 | 一种含桑叶提取物的低gi可食用组合物 |
| CN114209005A (zh) * | 2021-11-16 | 2022-03-22 | 河北同福健康产业有限公司 | 一种低gi的杂粮馒头及其制备方法 |
-
2022
- 2022-09-13 CN CN202211106841.1A patent/CN115413757A/zh active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696708A (zh) * | 2011-11-28 | 2012-10-03 | 河南科技大学 | 一种面粉及采用该面粉制备而成的馒头 |
| CN103519064A (zh) * | 2012-07-06 | 2014-01-22 | 刘和平 | 一种馒头 |
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| CN106418158A (zh) * | 2016-11-02 | 2017-02-22 | 北京工商大学 | 一种具有降血糖作用的馒头粉 |
| CN106942587A (zh) * | 2017-03-09 | 2017-07-14 | 南昌大学 | 一种粗粮馒头的生产方法 |
| CN107279711A (zh) * | 2017-07-17 | 2017-10-24 | 王承波 | 馒头及其制备方法 |
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| Title |
|---|
| 段晓霞: "桑叶馒头制作工艺的研究", 《山东林业科技》 * |
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Application publication date: 20221202 |