CN117502595A - Wheat-based diabetes total nutrient formula food for special medical use - Google Patents

Wheat-based diabetes total nutrient formula food for special medical use Download PDF

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CN117502595A
CN117502595A CN202311745173.1A CN202311745173A CN117502595A CN 117502595 A CN117502595 A CN 117502595A CN 202311745173 A CN202311745173 A CN 202311745173A CN 117502595 A CN117502595 A CN 117502595A
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wheat
negative pressure
total nutrient
special medical
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卞科
周立刚
李萌萌
刘远晓
周文超
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Henan Special Food Functional Food Technology Development Co ltd
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Henan Special Food Functional Food Technology Development Co ltd
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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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • 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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  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
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  • Oil, Petroleum & Natural Gas (AREA)
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  • Medicines Containing Plant Substances (AREA)
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Abstract

The invention relates to a wheat-based diabetes total nutrient formula food for special medical use, which comprises the following raw materials in parts by weight: 50-70 parts of wheat flour, 8-12 parts of wheat bran, 14-26 parts of oil, and 8-12 parts of vegetable dry powder; the preparation method of the formula food comprises the following steps: respectively carrying out heat treatment on wheat flour, wheat bran, oil and vegetables in an anaerobic negative pressure space, and then mixing; the heat treatment is to heat the anaerobic negative pressure space by electromagnetic waves and act on raw materials in the anaerobic negative pressure space. The invention does not add any substances except components, promotes the effective utilization and absorption of wheat flour, wheat bran, oil and vegetable nutrients by biological and physical modification methods, meets the special requirements of diabetics on food nutrients or diet, and realizes accurate diet.

Description

Wheat-based diabetes total nutrient formula food for special medical use
Technical Field
The invention relates to a wheat-based diabetes total nutrient formula food with special medical use, belonging to the technical field of medical foods.
Background
Diabetes is an endocrine and metabolic disease characterized by hyperglycemia, which is caused by defective insulin secretion or impaired biological action, or both, and is caused by chronic hyperglycemia in diabetic patients, resulting in chronic damage and dysfunction of various tissues, particularly eyes, kidneys, heart, blood vessels, nerves. Diabetes mellitus, if not treated as early or as effective, often has some acute complications such as cardiovascular and cerebrovascular diseases, renal and retinal vascular diseases, and the like, which seriously threatens the health and life of the patient. Along with the continuous improvement of living standard, the change of living style, the aging of population and the progress of diagnosis technology, the incidence of diabetes is improved year by year, and the diabetes becomes a frequently occurring disease and common disease.
The international diabetes consortium (IDF) published under 10 th edition global diabetes map at 12 months 6 of 2021 shows: the number of adult diabetics worldwide reaches 5.37 hundred million (10.5%) in 2021. The report of nutrition and chronic disease status of residents in China (2020) shows that the prevalence rate of diabetes mellitus of 18 years old and older residents in China is 11.9 percent. The World Health Organization (WHO) classifies diabetes into 6 types, i.e., type 1 diabetes, type 2 diabetes, mixed diabetes, other specific types of diabetes, unclassified diabetes, gestational diabetes. The risk factors for diabetes are often associated with unreasonable diets, including long-term high sugar, high fat, high energy diets, and the like. Therefore, the scientific formula food is needed to meet the requirements of special people on accurate diet, and the research and development of the special medical formula food is not only the requirement of human health, but also the biggest technological grain-saving measure. The special medical formula food is prepared by special processing in order to meet the special requirements of people with limited eating, digestive absorption disorder, metabolic disorder or specific disease state on nutrients or diet; whereas a diabetes total nutrient formula refers to a special medical use formula that is capable of meeting the nutritional needs of a diabetic or hyperglycemia-related disease patient under a specific disease or medical condition as a single nutritional source.
Glycemic index GI (glycemic Index) refers to: after eating a diet containing 50g of carbohydrate, the area under the blood glucose curve over 2h-3h compared to the increase in fasting divided by the corresponding increase after eating 50g of glucose. The GI is less than or equal to 55 percent of low GI food, 55 to 70 percent of medium GI food, and the GI is more than or equal to 70 percent of high GI food. The main food eaten by people every day mainly comprises carbohydrates such as rice, flour and the like, the main component is starch, glucose can be obtained by hydrolyzing the starch, and the main food is a high polymer of glucose. Therefore, starch is hydrolyzed by amylase in saliva of human body to be monosaccharide, and enters stomach and intestine to be hydrolyzed by amylase secreted by pancreas to form glucose which is absorbed by small intestine wall, which is the process of generating glycemic index of human body. In order to avoid hyperglycemia, coarse cereals and mixed beans are generally selected as main raw materials to produce the total-nutrition formula food for diabetes, such as common oat rice, myotonin, small beans and the like. Long-term practice proves that the food using coarse cereals as raw materials is active and effective in controlling glycemic index. However, the proteins contained in the coarse cereals are incomplete proteins (low-biological-value proteins), and cannot meet the requirement that the human body must obtain essential amino acids from food; coarse grains such as coarse cereals and miscellaneous beans are generally considered to prevent the absorption and utilization of nutrients and the absorption and conversion of cholesterol into hormone after being eaten; the eating of large amounts of coarse food grains by people suffering from digestive system diseases is liable to cause venous rupture bleeding and ulcer bleeding. Therefore, coarse grain formulations such as coarse grains and beans are not preferable.
On the whole, on the basis of the total nutrient formula food of the corresponding age, according to the characteristics of hyperglycemia caused by insulin secretion deficiency and/or insulin resistance of diabetics and the characteristics of metabolic disturbance of sugar, fat and protein, the special requirements for nutrients are properly adjusted, and the development of the total nutrient formula food with single nutrient source for meeting the nutritional requirements of the diabetics is urgent.
Disclosure of Invention
The invention aims to provide a wheat-based total nutrient formula food for diabetes mellitus with special medical use, which solves the problem that the total nutrient formula food for diabetes mellitus patients in the prior art takes oat rice, myotonin, small beans and the like as main raw materials, so that nutrient substances cannot meet the requirements of human bodies.
In order to achieve the purpose, the technical scheme of the wheat-based diabetes total nutrient formula food for special medical use is as follows:
the wheat-based diabetes total nutrient formula food for special medical use comprises the following raw materials in parts by weight: 50-70 parts of wheat flour, 8-12 parts of wheat bran, 14-26 parts of oil, and 8-12 parts of vegetable dry powder; the preparation method of the formula food comprises the following steps: respectively carrying out heat treatment on wheat flour, wheat bran, oil and vegetables in an anaerobic negative pressure space, and then mixing; the heat treatment is to heat the anaerobic negative pressure space by electromagnetic waves and act on raw materials in the anaerobic negative pressure space.
The beneficial effects of the technical scheme are that: according to the invention, wheat flour is taken as a main nutrition source, wheat bran, oil and vegetable dry powder are used as auxiliary materials, and nutrients in the raw materials can be effectively utilized and absorbed by a human body through a physical modification method of the raw materials, so that special requirements of diabetics on feeding nutrients or diet are met, and accurate diet is realized. The total nutrient formula food is a healthy diet solution taking grain and oil food as a core, and has positive and beneficial effects on controlling the glycemic index of a human body.
Specifically, the vegetables include dried, pulverized vegetable powder and fresh vegetables.
The "Bencaomengfen" describes: wheat bran is used for treating night sweat, diarrhea, diabetes, etc. In recent years, it has been increasingly recognized that wheat flour is not finer, and better, and that it is beneficial to eat whole wheat foods. The invention selects the wheat standard powder and the edible wheat bran as the formula components. The edible wheat bran consists of seed coats, aleurone layers, a small amount of germs and wheat germs, is rich in soluble and insoluble non-starch polysaccharide, and is one of the best known dietary fiber sources in nature. In addition, the bran is rich in nutrients and functional components such as minerals, B vitamins, polyphenols and the like, and is suitable for producing low-sugar and whole wheat foods. As a large country for wheat production, the annual wheat bran yield in China is over 2600 ten thousand tons and is about 20 percent of the annual wheat yield in China, but most of wheat bran is mainly used as feed and fermentation medium at present, and the added value is low. Mycotoxin and microorganism in bran are easy to exceed standard. And contains peroxidase, lipoxygenase and lipase with high activity, which is easy to cause spoilage of whole wheat food. In addition, the bran contains more fibers, the crushing efficiency is low, and the taste of the whole wheat food is poor. Therefore, the bran is modified to improve the functional characteristics and the food processing performance of the bran and improve the taste and the storage stability of the bran, so that the bran is suitable for preparing the diabetes total nutrient formula food.
Because the edible wheat bran is rich in cellulose, if the cellulose is taken for a long time and exceeds 50g per day, protein supplementation of people with low immunity is blocked, and absorption of minerals by organisms is hindered; the gastrointestinal burden is increased by the ingestion of large amounts of dietary fiber by people with poor gastrointestinal function. The ratio of edible wheat bran in the invention basically maintains the original proportion of wheat so as to ensure benefit and innocuity.
As a further improvement, the oscillation range of the electromagnetic wave is 11 KHz-28 KHz.
As a further improvement, the wheat flour is heat treated in an anaerobic negative pressure space at 140-210 ℃ for 30min-2h.
The beneficial effects of the technical scheme are that: according to the invention, electromagnetic waves are used for heating the anaerobic negative pressure space, so that the electromagnetic waves act on wheat flour in the space, the wheat flour is subjected to a thermal decomposition process in the heat treatment process, and the wheat starch is thermally decomposed, so that hydrogen bonds among molecules are reduced; simultaneously, the concentration of hydroxyl is reduced, the water adsorption mechanism is changed, and the hydrolysis process of amylose (high polymer of glucose, maltose and glucose) is delayed.
As a further improvement, the wheat bran is heat-treated for 30min-2h at 110-200 ℃ in an oxygen-free negative pressure space.
The beneficial effects of the technical scheme are that: the aleurone layer in the wheat bran is the nutritional gold of the whole wheat dietary fiber. The aleurone layer is the innermost layer of the seed coat and is positioned between the seed coat and endosperm and accounts for 7 to 9 percent of the total mass of the seed, but the nutrient content of the aleurone layer accounts for 60 to 70 percent of the total nutrition of the wheat. Physiologically active ingredients of high nutritive value (such as dietary fiber, minerals, beneficial lipids, vitamins, phenolics, lignans, etc.) in wheat are concentrated in the aleurone layer. The 20% of the pure aleurone layer is equivalent to the nutrition of whole grains. The wheat aleurone layer is a low GI food, has a GI value of 53.7, and is very suitable for being used as a staple food or meal replacement for people with hyperglycemia or weight control requirements. The retention time in the stomach and intestine is long, the glucose release is slow, the peak value of the glucose entering the blood is low, and the descending speed is slow. The food is reasonably matched, so that the GI value of the food is kept at a certain level value. In the milling process, the wheat aleurone layer is usually peeled off together with the seed coat to become bran, and the aleurone layer is extremely difficult to be physically peeled off. According to the invention, electromagnetic waves are used for heating the anaerobic negative pressure space, so that the electromagnetic waves act on wheat bran in the space, part of cellulose and oxalic acid are degraded in the thermal decomposition process, and hydrogen bonds between molecules and water molecules are reduced; simultaneously, the concentration of hydroxyl is reduced, the exchange capacity of the hydroxyl and external water molecules is weakened, the water adsorption mechanism is changed, the moisture absorption and water absorption performance is reduced, and gastrointestinal discomfort caused by the adsorption of water in intestinal tracts is avoided; harmful bacteria are eliminated. The invention effectively improves the functional characteristics and food processing performance of the wheat bran, improves the taste and storage stability of the wheat bran, improves the water adsorption function, and effectively separates the aleurone layer, so that the wheat bran is suitable for preparing the diabetes total nutrient formula food, and realizes the targeted dietary treatment of diabetes.
As a further improvement, the oil material comprises one, two or more of white sesame seed, black sesame seed, sunflower seed kernel, peanut kernel, walnut kernel, soybean, almond, corn embryo, grape seed, peony seed and tea seed.
The beneficial effects of the technical scheme are that: the protein of the oil contains 8 essential amino acids such as leucine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine and the like, and can meet the requirement of human body on the essential amino acids to the greatest extent.
In order to preferably select high quality proteins (high biological value proteins), preferably, the oil is sesame and sunflower seed.
Specifically, the Chinese pharmacopoeia describes: sesame has effects of nourishing liver and kidney, replenishing essence and blood, and moistening intestine and dryness. Can be used for treating deficiency of essence and blood, dizziness, tinnitus, deafness, premature gray hair, alopecia after illness, and constipation due to intestinal dryness. Sesamin promotes alcohol metabolism and beta-oxidation of fatty acid, accelerates removal of harmful chemical substances such as alcohol and the like, and reduces liver function injury and generation probability of liver tumor; sesamin relaxes vascular muscle, increases vascular diameter, smoothens blood flow, and maintains stable blood pressure; sesamin inhibits synthesis and absorption of blood cholesterol, and improves blood fluidity; sesamin has antioxidant effect and can inhibit influenza virus.
The sunflower seed kernel is rich in vitamin E, is one of foods with the most vitamin E, and the vitamin E belongs to an antioxidant, is beneficial to maintaining the normal of nerve and muscle tissues, and ensures that the capillary wall is firmer, so that the original stasis blood circulation can be restored to be smooth. The sunflower seeds contain about 50% of fat, mainly unsaturated fat and no cholesterol; the linoleic acid content can reach 70%, which is helpful for reducing the blood cholesterol level of human body and protecting cardiovascular health.
As a further improvement, the oil is heat treated at 150-200 ℃ for 15-30 min in an oxygen-free negative pressure space.
The beneficial effects of the technical scheme are that: the invention uses electromagnetic wave to heat the anaerobic negative pressure space, and then acts on the oil in the space to make the oil exude grease, remove impurities, inactivate harmful microorganisms and improve the eating taste.
As a further improvement, the vegetable dry powder comprises one, two or three of balsam pear powder, pagoda tree flour and mulberry leaf powder.
The beneficial effects of the technical scheme are that: the vegetable dry powder contains rich vitamins, cellulose and the like, and can meet the requirements of various nutrient elements of human bodies to the greatest extent.
In order to enrich nutrients in vegetables, the vegetable dry powder also comprises celery powder, broccoli powder, pumpkin powder, spinach powder, burdock powder, aloe powder and lotus leaf powder.
Specifically, medical books in Qin-Han period, shennong Ben Cao Jing, were described in: mulberry leaf removes cold and heat and sweats. The description of Ben Cao gang mu: mulberry leaf juice can be decocted to replace tea, and can stop thirst, stop cough due to fatigue and heat, improve eyesight and develop hair. The "Bencao Beijing" describes: sang Shedai tea is effective in relieving diabetes. In 1994, asano separated 6 alkaloids from mulberry leaf powder: DNJ, GAL-DNJ, N-Me-DNJ, DAB, calysteginB2, fagomine. Wherein DNJ content is about one thousandth of dry weight, and is a main source for obtaining natural DNJ. DNJ is a natural alkaloid, commonly known by english name: 1-Deoxynojirimycin, commonly used Chinese name: 1-deoxynojirimycin, (2 r,3r,4r,5 s) -2-hydroxymethylpiperidine-3, 4, 5-triol. DNJ is a naturally potent alpha-glucosidase inhibitor as a potent sugar metabolizing enzyme inhibitor (e.g., alpha-glucosidase, hexokinase, glucuronidase, glycogen phosphatase, etc.). In 1995, kimura results showed that DNJ and Fagomine can significantly delay the degradation process of polysaccharide, reduce peak value of postprandial blood glucose, and stabilize fasting blood glucose. In addition, DNJ also has insulin sensitization effect, and improves insulin resistance. In the heat treatment process of the invention, the cellulose and tannin of the mulberry leaf are degraded, the hydrogen bond between molecules is reduced, the concentration of hydroxyl is reduced, and harmful microorganisms are eliminated.
The flos Sophorae Immaturus is rich in rutin, and the rutin can inhibit the action of aldose reductase. The unique glycosides in the balsam pear fruit are the equimolecular mixture of beta-Sitosterol-beta-D-glucoside (beta-Sitosterol-beta-D-glucoside) and 5, 25-stigmastanol-3-glucoside (5, 25-Stigmastadien-3 beta-ol-beta-D-glucoside), which can effectively control blood sugar.
As a further improvement, the vegetable dry powder is subjected to heat treatment for 20min-30min at 130-150 ℃ in an anaerobic negative pressure space.
The beneficial effects of the technical scheme are that: the invention uses electromagnetic waves to heat the anaerobic negative pressure space, thereby acting on the vegetable dry powder in the space, being beneficial to releasing nutrient substances, inactivating harmful microorganisms and improving the eating taste.
As a further improvement, the preparation method comprises: when the vegetable dry powder is mulberry leaf powder, the wheat bran is subjected to heat treatment in the presence of water.
As a further improvement, the wheat bran and the mulberry leaf powder after the heat treatment are mixed with water, and are inoculated with saccharifying enzyme and plant ferment for fermentation treatment.
The beneficial effects of the technical scheme are that: the wheat bran is subjected to heat treatment, is mixed with mulberry leaf powder and water, is inoculated with natural plant ferment for fermentation, can effectively improve the palatability of the wheat bran and the mulberry leaf, and is more suitable for absorption and utilization of diabetics because part of macromolecular nutrient substances are decomposed into micromolecular nutrient substances which are easy to be absorbed by human bodies by enzymes.
Specifically, the "enzyme product classification rules" defines plant enzymes as: the ferment product containing the specific bioactive components is prepared by taking plants as main raw materials and adding or not adding auxiliary materials through microbial fermentation. In particular enzymes (enzymes) produced by living cells of plants, proteins or RNAs with high specificity and high catalytic efficiency for their substrates. The invention adopts plant ferment prepared from fruits as raw materials to ferment mulberry leaves.
As a further improvement, after the fermentation treatment, the fermentation product is subjected to heat treatment for 2-8 hours at 120-165 ℃ in an oxygen-free negative pressure space.
The beneficial effects of the technical scheme are that: the wheat bran has good hydrophilicity, the water absorption rate is up to 80%, the wheat bran has small volume weight (0.24), and the small bulk density causes internal looseness and multiple gaps, so that the internal air does not circulate to separate heat conduction and the heat conductivity is the worst. Therefore, the conventional hot air drying method adopted for dehydration and drying after wheat bran fermentation tends to paste the bran Jiao Li, and the energy consumption is high. The mixed ferment of wheat bran and vegetable powder is subjected to anaerobic negative pressure space heat treatment, and the paste powder layer can be peeled off during crushing, so that the nutrient is beneficial to utilization and nutrient absorption by human bodies. The hemicellulose of wheat bran with strong moisture absorption performance is degraded under the conditions of high temperature and low pressure, hydrogen bonds between molecules and water molecules are reduced, the concentration of hydroxyl groups and the capability of exchanging with external water molecules are reduced, the water absorption mechanism is changed, the moisture absorption and water absorption performance is reduced, and harmful microorganisms are inactivated. The product is easy to crush after treatment, and the coarse taste is eliminated; the volume weight of the wheat bran is close to 0.5 after the wheat bran is treated, the water absorption is less than or equal to 40%, and the performance is optimized approximately one time; moisture: less than or equal to 8 percent, and is easy to store.
Compared with the prior art, the invention has the beneficial effects that:
the wheat-based diabetes total nutrient formula food for special medical use is completely composed of edible and medicinal materials, is safe, has no side effect, has fine taste, can be eaten immediately or after being brewed into paste with hot water, and is simple and convenient; the materials are easy to obtain, and the method is economical and practical; is convenient to carry after baking. And the biological and physical modification method is used for promoting the effective utilization and absorption of nutrients of wheat flour, wheat bran, oil and vegetables by human bodies, the total nutrient formula food has balanced and comprehensive nutrient components such as energy, high-quality protein, vitamins, trace elements, linoleic acid, alpha-linolenic acid and the like, the content of natural alkaloid (1-deoxynojirimycin) is 10mg/100g, the special requirement of diabetics on eating nutrients or diet is met, and the accurate diet is realized. Meanwhile, the total nutrient formula food can be used as a single nutrient source formula food which can meet the nutrient requirements of patients with diabetes or hyperglycemia related diseases under specific diseases or medical conditions.
Drawings
FIG. 1 is a graph showing the change in blood glucose during the test of diabetic patient 1 in experimental example 3 according to the present invention (wherein blue represents 20230708, yellow represents 20230709, and red represents 20230710);
FIG. 2 shows the change in blood glucose during the test in diabetic patient 2 in experimental example 3 according to the present invention.
Detailed Description
The invention takes coarse grains such as coarse cereals, miscellaneous beans and the like in the prior art as main raw materials, can not meet the requirement that a human body must obtain essential amino acids from food, and the coarse grains such as coarse cereals, miscellaneous beans and the like are generally considered to prevent the absorption and utilization of nutrients after being eaten, prevent the absorption and the conversion of cholesterol into hormone, and start from the phenomenon that a large amount of coarse grains are easy to cause venous rupture bleeding and ulcer bleeding when people suffering from digestive system diseases eat, and provides the wheat-based special medical-purpose diabetes total nutrient formula food, which comprises the following raw materials in parts by weight: 50-70 parts of wheat flour, 8-12 parts of wheat bran, 14-26 parts of oil, and 8-12 parts of vegetable dry powder; the preparation method of the formula food comprises the following steps: respectively carrying out heat treatment on wheat flour, wheat bran, oil and vegetables in an anaerobic negative pressure space, and then mixing; the heat treatment is to heat the anaerobic negative pressure space by electromagnetic waves and act on raw materials in the anaerobic negative pressure space.
Further preferably, the oscillation range of the electromagnetic wave is 11 KHz-28 KHz.
Further preferably, the wheat flour is heat treated in an oxygen-free negative pressure space at 140 ℃ to 210 ℃ for 30min to 2h.
Further preferably, the wheat bran is heat treated at 110 ℃ to 200 ℃ for 30min to 2h in an oxygen-free negative pressure space.
Further preferably, the oil comprises one, two or more of white sesame seed, black sesame seed, sunflower seed kernel, peanut kernel, walnut kernel, soybean, almond, corn embryo, grape seed, peony seed and tea seed.
Further preferably, the oil is heat treated in an oxygen-free negative pressure space at 150 ℃ to 200 ℃ for 15min to 30min.
Further preferably, the vegetable dry powder comprises one, two or three of balsam pear powder, pagoda tree flour and mulberry leaf powder.
Further preferably, the vegetable dry powder is heat treated for 20min-30min at 130 ℃ -150 ℃ in an anaerobic negative pressure space.
Further preferably, it is characterized in that: when the vegetable dry powder is mulberry leaf powder, the wheat bran is subjected to heat treatment in the presence of water.
Further preferably, the wheat bran and mulberry leaf powder after the heat treatment are mixed with water, and then are inoculated with saccharifying enzyme and plant ferment for fermentation treatment.
The present invention will be described in further detail with reference to specific examples. The equipment and reagents used in the examples, experimental examples and comparative examples were all commercially available, except for the specific descriptions.
The heat treatment described in the following examples of the present invention is to heat an oxygen-free negative pressure duplex stainless steel (containing ferrite) vessel by using electromagnetic waves in the oscillation range of 11KHz to 28KHz (11000 to 28000/s) to act on the raw materials to be treated in the vessel.
The anaerobic negative pressure space used in the following embodiment of the invention is an anaerobic negative pressure double-phase stainless steel (containing ferrite) container, materials are placed in the container and then sealed, air is pumped out to ensure that the anaerobic state is ensured, the negative pressure state of the space in the container is ensured to be minus 50Pa to minus 60Pa, then heat treatment is carried out, and the anaerobic negative pressure state in the container is maintained in the heat treatment process.
1. Specific examples of wheat-based diabetes complete nutrition formula food for special medical use
Example 1
The wheat-based diabetes total nutrient formula food for special medical use of the embodiment is composed of the following raw materials: 60 parts of wheat flour, 10 parts of edible wheat bran, 20 parts of oil, and 10 parts of vegetable dry powder; the oil is white sesame seed and sunflower seed kernel, and the mass ratio of the sesame to the sunflower seed kernel is 1:1; the vegetable dry powder is mulberry leaf powder. The preparation method comprises the following steps:
(1) Placing wheat flour in an anaerobic negative pressure double-phase stainless steel (containing ferrite) container, and maintaining the temperature at 140 ℃ for heat treatment for 2 hours;
(2) Placing wheat bran into an anaerobic negative pressure double-phase stainless steel (containing ferrite) container, arranging a water containing device (the water adding amount is that the continuous water vapor is formed in the container from the beginning to the end of the heat treatment in the container, and the heat treatment temperature is 110 ℃ after water adding and is kept for 2 hours;
(3) Placing fresh mulberry leaves in an anaerobic negative pressure double-phase stainless steel (containing ferrite) container, and performing heat treatment at 130 ℃ for 30min to complete fixation, dehydration and drying;
(4) Naturally cooling wheat bran (10 parts by weight before heat treatment) subjected to the first heat treatment in the step (2), mixing the wheat bran (10 parts by weight after heat treatment and drying) subjected to the heat treatment in the step (3) with water (20 parts by weight), inoculating 1%o saccharifying enzyme and 1%o plant ferment, and fermenting at 30 ℃ for 72 hours. Heat treating the fermented product in a non-oxygen negative pressure double-phase stainless steel (containing ferrite) container at 120-165 deg.c for 2-8 hr, drying and crushing;
(5) Heat treating semen Sesami Indici and semen Helianthi in a non-oxygen negative pressure duplex stainless steel (containing ferrite) container at 150deg.C for 30min;
(6) Mixing the crushed wheat bran and mulberry leaf mixture (20 parts by weight before heat treatment) and the oil material (10 parts by weight of white sesame seeds and 10 parts by weight of sunflower seeds) subjected to heat treatment in the step (5), and crushing again to obtain a mixture of oil and wheat bran and mulberry leaves;
(7) Adding the mixture obtained in the step (6) into the wheat flour (60 parts by weight before heat treatment) obtained in the step (1), and uniformly mixing to obtain the wheat-based diabetes total nutrient formula food for special medical use.
Example 2
The wheat-based diabetes total nutrient formula food for special medical use of the embodiment is composed of the following raw materials: 50 parts of wheat flour, 12 parts of edible wheat bran, 26 parts of oil and 12 parts of vegetable dry powder; the oil is white sesame seed and sunflower seed kernel, and the mass ratio of the sesame to the sunflower seed kernel is 1:1; the vegetable dry powder is bitter gourd powder and pagodatree flower bud powder, and the mass ratio of the bitter gourd powder to the pagodatree flower bud powder is 1:1. The preparation method comprises the following steps:
(1) Placing wheat flour in an anaerobic negative pressure double-phase stainless steel (containing ferrite) container, and maintaining at 165 ℃ for heat treatment for 1h;
(2) Placing wheat bran in an anaerobic negative pressure double-phase stainless steel (containing ferrite) container, and maintaining at 165 ℃ for heat treatment for 1h;
(3) Heat treating semen Sesami Indici and semen Helianthi in a non-oxygen negative pressure duplex stainless steel (containing ferrite) container at 165 deg.C for 20min;
(4) Heat treating fructus Momordicae Charantiae powder and flos Sophorae Immaturus powder in oxygen-free negative pressure duplex stainless steel (containing ferrite) container at 140deg.C for 25min;
(5) Uniformly mixing the wheat flour (50 parts by weight before heat treatment), the wheat bran (12 parts by weight before heat treatment), the white sesame seed (13 parts by weight before heat treatment), the sunflower seed kernel (13 parts by weight before heat treatment), the balsam pear powder (6 parts by weight before heat treatment) and the pagodatree flower bud powder (6 parts by weight before heat treatment) obtained in the steps (1) - (4), and crushing to obtain the wheat-based full-nutrition formula food for special medical use.
Example 3
The wheat-based diabetes total nutrient formula food for special medical use of the embodiment is composed of the following raw materials: 70 parts of wheat flour, 8 parts of edible wheat bran, 14 parts of oil and 8 parts of vegetable dry powder; the oil is white sesame seed and sunflower seed kernel, and the mass ratio of the sesame to the sunflower seed kernel is 1:1; the vegetable dry powder is bitter gourd powder, and the specific preparation method is as follows:
(1) Placing wheat flour in an anaerobic negative pressure double-phase stainless steel (containing ferrite) container, and maintaining 210 ℃ for heat treatment for 30min;
(2) Placing wheat bran in an anaerobic negative pressure double-phase stainless steel (containing ferrite) container, and maintaining 200 ℃ for heat treatment for 30min;
(3) Heat treating semen Sesami Indici and semen Helianthi in a non-oxygen negative pressure duplex stainless steel (containing ferrite) container at 200deg.C for 15min;
(4) Heat treating fructus Momordicae Charantiae powder in anaerobic negative pressure duplex stainless steel (containing ferrite) container at 150deg.C for 20min;
(5) Uniformly mixing the wheat flour (70 parts by weight before heat treatment), the wheat bran (8 parts by weight before heat treatment), the white sesame seed (7 parts by weight before heat treatment), the sunflower seed kernel (7 parts by weight before heat treatment) and the balsam pear powder (8 parts by weight before heat treatment) obtained in the steps (1) - (4), and crushing to obtain the wheat-based total nutrient formula food for the special medical use for diabetes.
2. Experimental example
Experimental example 1 detection of Water absorption before and after Heat treatment of wheat flour
The test examples were conducted on the water absorbances of normal ordinary wheat flour and wheat flour after heat treatment according to the present invention by using "measurement of physical property water absorbances and rheological Properties of flour dough-powder texture Meter method" and the results are shown in Table 1.
TABLE 1 results of Water absorption test of Normal wheat flour and wheat flour after heat treatment
Sample of Initial moisture Initial weight 500UF weight Water absorption rate Results
Normal common wheat flour 14％ 300g 480g 60％ 60mL/100g
Wheat flour after heat treatment 6％ 274.4g 450g 50％ 50mL/100g
Remarks: GB/T14614-2019 clause 3.3 specifies that wheat flour absorbs water: the volume of water to be added at a maximum consistency of the dough of 500UF, expressed in milliliters (mL) per 100 grams of wheat flour having a moisture content of 14% (mass fraction), is required under the operating conditions specified by the present standard.
According to the specification of GB/T14614-2019 Table B.1, the values in this table can be calculated as follows: the mass number of wheat flour corresponding to 300 grams of 14% moisture is given in grams (g): m=25800/(100-H), H refers to the sample moisture. The initial moisture content of the heat-treated wheat flour was 6%, m=25800/(100-6) =274.4 g (corresponding to 300g of wheat flour with 14% moisture), 450-300=210, 150/300=50 mL/300g. Analysis: the heat-treated wheat flour has a water absorption of less than 10% of that of the normal wheat flour without any treatment, indicating a delay in starch hydrolysis, at the same oven-dry mass of 258 g.
Experimental example 2 product index detection
The detection results of the wheat-based special medical purpose diabetes complete nutrition formula food of examples 1 to 3 are shown in tables 2 to 4.
Table 2 test results for wheat-based special medical use diabetes Total nutrient formulas of example 1
TABLE 3 detection results for wheat-based Special medical purpose diabetes Total nutrient formulas of example 2
Detecting items Unit (B) Detection result Detection limit Detection method
Carbohydrates g/100g 18.8 / GB/Z 21922-2008
Insoluble dietary fiber g/100g 19.4 / GB 5009.88-2014
Proteins g/100g 17.8 0.008 GB 5009.5-2016
Ash content g/100g 3.3 / GB 5009.4-2016
Soluble dietary fiber g/100g 0.900 / GB 5099.88-2014
(Energy) kj/100g 1495 / GB/Z 21922-2008
Moisture content g/100g 20.6 / GB 5009.3-2016
Fat g/100g 19.2 / GB 5009.6-2016
Sodium salt mg/100g 322 0.3 GB 5009.91-2017
Linoleic acid (C18:2) g/100g 9.75 Quantitative limit: 0.0033 GB 5009.168-2016
Alpha-linolenic acid (C18:3n3) g/100g 0.168 Quantitative limit: 0.0033 GB 5009.168-2016
Table 4 test results of wheat-based Special medical use diabetes Total nutrient formulas of example 3
Detecting items Unit (B) Detection result Detection limit Detection method
Carbohydrates g/100g 47.3 / GB/Z 21922-2008
Insoluble dietary fiber g/100g 11.3 / GB 5009.88-2014
Proteins g/100g 17.8 0.008 GB 5009.5-2016
Dietary fiber g/100g 14.0 / GB 5009.88-2014
Soluble dietary fiber g/100g 2.67 / GB 5099.88-2014
(Energy) kj/100g 1722 / GB/Z 21922-2008
Fat g/100g 13.6 / GB 5009.6-2016
Sodium salt mg/100g 547 0.3 GB 5009.91-2017
Taking the detection result of the wheat-based total nutrient formula food for special medical use of example 3 as an example, analysis was performed, and the result is as follows:
energy: 1722KJ/100g (. Apprxeq.410 kcal/100g,5.8g/100KJ,24.4g/100 kcal). Meets the requirements of GB 29922-2013 and request opinion manuscript > 295kJ (70 kcal)/100 g. And meets the requirements of WS/T429-2013 and the request of the opinion manuscript of the food safety national standard diabetes complete nutrition formula food.
Protein: 17.8g/100g. Corresponding to 302KJ/100g, the protein energy supply ratio is 17.5%; equivalent to 1g/100kJ (4.2 g/100 kcal), meets the requirements of > 0.90g/100kJ (3.75 g/100 kcal) and the energy supply ratio of 10-20%.
Fat: 13.6g/100g. Corresponding to: 500KJ/100g,0.79g/100KJ (3.3 g/100 kcal), energy supply ratio 29%. Meets the requirements of < 1.33g/100kJ (5.56 g/100 kcal) and the energy supply ratio is 20-35%.
Dietary fiber: 14g/100g. Equivalent to 112KJ/100g and 0.8g/100KJ (3.4 g/100 kcal), the content of the dietary fiber meets the requirements that the content of the opinion manuscript requested by the standard is not lower than 0.30g/100KJ (1.4 g/100 kcal), and the recommended dietary fiber intake is 25-30 g/d or 10-14 g/4200KJ (1000 kcal).
Carbohydrates: 47.3g/100g. Equivalent to 804KJ/100g,2.7g/100KJ (11.5 g/100 kcal), energy supply ratio of 47%. Meets the requirements that the energy supply ratio of the carbohydrate is 30% -60% and the content is more than 1.79g/100kJ (7.5 g/100 kcal).
Experimental example 3 practical application
The main purpose of this experimental example is: safety studies identify adverse events and/or adverse reactions that may be related to the sample by the sample itself and/or to the sample during use of the sample. The research on nutrition sufficiency verifies whether the product can provide reasonable and effective nutrients for diabetics, and maintains good metabolic condition and nutritional condition. Clinical effect research for special medical application verifies control or alleviation of blood sugar related indexes and metabolism related indexes.
The experimental example is based on the specification: the clinical trial of the stage I refers to the bulletin of national food agency [2018]752 of the national health food science Specification (request for opinion manuscript) of the clinical application Specification of formula food for special medical use of national Standard of food safety; according to the pharmaceutical clinical test quality management Specification (release of bulletin No. 57 in 2020), the special medical purpose formula food clinical test quality management Specification (trial No. 162 in 2016) and the specific total nutrient formula food clinical test technical guidelines diabetes (No. 43 in 2019).
1. Practical application 1
Diabetes patient 1, male, 11 th of 1949, was diagnosed with type ii diabetes in 11 th of 2021. The "Baitangapple" brand acarbose tablet (50 mg) produced by Bayer medicine health care limited company is taken before 4 days of 7 months of 2023, and is taken in the morning and evening. Stable blood sugar control, less than 6mmol/L before meal, postprandial 2h < 8mmol/L. The test was stopped three days before the test at 7.8.2023, no. 8 and No. 9 were taken and injected in the morning, 100g of the wheat-based special medical use diabetes total nutrient formula of example 3 (diluted with 250g boiling water) was eaten in breakfast, blood glucose was measured 2 hours after meal, and no medicine was taken. No. 10 is not taken and injected with any medicine in the morning, 100g of rice is taken in breakfast, blood sugar is measured after 2 hours of meal, and then a piece of acarbose tablet (50 mg) produced by Bayer medicine health-care company, inc. is taken. The results of blood glucose monitoring for diabetic patient 1 test period are shown in Table 5 and FIG. 1.
Table 5 test results for diabetic patient 1
2. Practical application 2
Diabetes patient 2, a history of type ii diabetes in 1953, men, 10. Irregular examinations and hospitalizations were routinely performed in hospitals in Henan province at the beginning of 7 months 2023, order of discharge: the metformin hydrochloride tablet (each tablet contains 0.85g of metformin) of the 'granhuatai' brand is taken in the morning and evening, the blood sugar is controlled stably, the ratio of the pre-meal to the ratio of the post-meal to the ratio of the 2h to the ratio of the 8mmol/L. No medicine is taken in the morning at day 22 of 7 in 2023, the corn grits porridge (about 50g based on dry matter) is taken in breakfast at day 7 for 30 minutes, the blood glucose is monitored at day 9 for 30 minutes and 100g of the wheat-based special medical purpose diabetes total nutrient formula of example 3 (250 g diluted with boiling water) is taken. Blood glucose levels were measured 2 hours after meal. 100g of noodles are eaten at 13 points and 30 minutes, and blood sugar is monitored after 2 hours. The results of blood glucose monitoring for diabetic patient 2 during the test period are shown in Table 6 and FIG. 2.
TABLE 6 test results for diabetic patient 2
2020 edition, "guidelines for prevention and treatment of type 2 diabetes" refers to the range of normal values for healthy people: empty stomach 3.92-6.16 mmol/L (oxidase method or hexokinase method). 5.1 to 7.0mmol/L after meal (oxidase method or hexokinase method). The general calculation formula of the Glycemic Index (GI) of food is: the area under the blood glucose curve in 120min after feeding the invention/the area under the blood glucose curve in 120min after feeding 50g glucose x 100%. It is generally believed that GI < 55 is a low GI diet, with GI < 50 in the present invention.
The fasting blood sugar of a normal person is 3.9-6.1 mmol/L, the blood sugar after two hours after meal is less than 7.8mmol/L, and the wheat-based special medical purpose diabetes total nutrient formula food does not cause blood sugar rise from the comparison of before meal and after meal of a diabetic patient in practical application. Furthermore, it can be seen that the wheat-based special medical purpose diabetes total nutrient formula of the invention can be used as a single nutrient source for special medical purpose formulas which can meet the nutrient requirements of patients with diabetes or hyperglycemia related diseases under specific diseases or medical conditions. The wheat-based diabetes total nutrient formula food for special medical use can meet the needs of human health, and is a specific application of a scientific and technological grain-saving innovative scheme.
The foregoing is illustrative of the present invention and is not to be construed as limiting the scope of the invention. Any equivalent changes and modifications can be made by those skilled in the art without departing from the spirit and principles of this invention, and are intended to be within the scope of this invention.

Claims (10)

1. The wheat-based diabetes total nutrient formula food for special medical use is characterized in that: the formula food consists of the following raw materials in parts by weight: 50-70 parts of wheat flour, 8-12 parts of wheat bran, 14-26 parts of oil, and 8-12 parts of vegetable dry powder; the preparation method of the formula food comprises the following steps: respectively carrying out heat treatment on wheat flour, wheat bran, oil and vegetables in an anaerobic negative pressure space, and then mixing; the heat treatment is to heat the anaerobic negative pressure space by electromagnetic waves and act on raw materials in the anaerobic negative pressure space.
2. The wheat-based special medical purpose diabetes total nutrient formula as claimed in claim 1, wherein: the oscillation range of the electromagnetic wave is 11 KHz-28 KHz.
3. The wheat-based special medical purpose diabetes total nutrient formula as claimed in claim 1, wherein: the wheat flour is heat treated for 30min-2h at 140-210 ℃ in an anaerobic negative pressure space.
4. The wheat-based special medical purpose diabetes total nutrient formula as claimed in claim 1, wherein: the wheat bran is heat treated for 30min-2h at 110-200 ℃ in an anaerobic negative pressure space.
5. The wheat-based special medical purpose diabetes total nutrient formula as claimed in claim 1, wherein: the oil material comprises one or two or more of white sesame seed, black sesame seed, sunflower seed kernel, peanut kernel, walnut kernel, soybean, almond, corn embryo, grape seed, peony seed and tea seed.
6. The wheat-based special medical use diabetes total nutrient formula as claimed in claim 1 or 5, characterized in that: the oil is heat treated for 15min-30min at 150-200 ℃ in an anaerobic negative pressure space.
7. The wheat-based special medical purpose diabetes total nutrient formula as claimed in claim 1, wherein: the vegetable dry powder comprises one, two or three of balsam pear powder, pagoda tree flour and mulberry leaf powder.
8. The wheat-based special medical use diabetes total nutrient formula as claimed in claim 1 or 7, wherein: the vegetable dry powder is subjected to heat treatment for 20min-30min at 130-150 ℃ in an anaerobic negative pressure space.
9. The wheat-based special medical purpose diabetes total nutrient formula as claimed in claim 7, wherein: when the vegetable dry powder is mulberry leaf powder, the wheat bran is subjected to heat treatment in the presence of water.
10. The wheat-based special medical purpose diabetes total nutrient formula as claimed in claim 9, wherein: mixing the wheat bran and mulberry leaf powder after heat treatment with water, and inoculating saccharifying enzyme and plant ferment for fermentation treatment.
CN202311745173.1A 2023-12-18 2023-12-18 Wheat-based diabetes total nutrient formula food for special medical use Pending CN117502595A (en)

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