CN1225995C - Complete nutrients liquid food suitable for diabetic and its production method - Google Patents
Complete nutrients liquid food suitable for diabetic and its production method Download PDFInfo
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- CN1225995C CN1225995C CNB031506313A CN03150631A CN1225995C CN 1225995 C CN1225995 C CN 1225995C CN B031506313 A CNB031506313 A CN B031506313A CN 03150631 A CN03150631 A CN 03150631A CN 1225995 C CN1225995 C CN 1225995C
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Abstract
The present invention discloses a complete nutrient liquid food suitable for patients with diabetes and a production method for the liquid food. A proportion of three main nutrients for energy supply in the complete nutrient liquid food conforms to the physiological and pathological requirements of patients with diabetes, and a value of a blood sugar index GI is from 55 to 75. The complete nutrient liquid food is supplied in forms of a liquid food and a solidified liquid food, and the energy densities of the liquid food and the solidified liquid food are correspondingly 1 kcal (4.18kj)/ ml and 4 kcal (16.7kj)/ g. The production method provided in the present invention comprises the following steps: high amylose starch is used as a main carbohydrate raw material and is slightly hydrolyzed by an amylase, a hydrolysate and fat are sufficiently emulsified and mixed, and bean base protein with a low blood sugar index, water soluble fiber alantin and other nutrient supplementing agents are added. The complete nutrient liquid food of the present invention is suitable for clinical patients with diabetes to use as a liquid food, and the complete nutrient liquid food can also be used for patients with diabetes and healthy persons with high blood sugar or needing to avoid high blood sugar as a replenishing food or staple food in daily life in order to control blood sugar.
Description
Technical field
The invention belongs to food and processing technique field thereof, relate to a kind of nutritional health food and manufacture method thereof, more specifically say, be a kind of diabetes patient of being applicable to fully nutrient liquid food with and the production and processing technology.
Background technology
The food that is applicable to the diabetes patient in the prior art is a lot, the invention of having applied for Chinese patent has recovery of melituria biscuit (90106010), the prescription of diabetes patient's foodstuff and production method (94110644), diabetes and high fat of blood wheat flour specially (97103207) etc., all with mitigation symptoms, partner treatment is a purpose, the numerous food that employing is useful to the diabetes patient, as the pumpkin powder, corn stigma, buckwheat, beans etc., in conjunction with edible Chinese medicine, as: Poria cocos, Chinese yam, the root of kudzu vine, Semen Euryales, the seed of Job's tears etc., make functional health care food, on the basis of edible staple food, add food or the use of dietotherapy food as cooperating.Its mechanism of action is to regulate glycometabolism, improves sugar tolerance, stimulates insulin release etc.Be medicated food mostly, simple food based on hypoglycemic is also arranged.Above technology does not all consider to be applicable to diabetes patient's staple food food, the fully nutrient liquid food that meets its physiology, pathology needs that provides for the diabetes patient especially clinically.Because diabetes patient's physiology, pathological characteristic, requiring not only has the high food of a certain amount of glycemic index (GI) in the food, helps the instant blood sugar that replenishes in feed back, and the low food of a certain amount of glycemic index (GI) also should be arranged, help keeping lastingly blood sugar, both rationally cooperate.In the prior art not with the reasonable glycemic index of food, as the technical indicator of manufacturing diabetic product.The objective of the invention is the glycemic index GI of food is controlled at the medium glycemic index scope that is suitable for the diabetes patient, promptly the glycemic index GI value of product is 55-75.In addition, the proportioning of the various nutritional labelings of product should meet physiology, the pathology needs of taking the liquid diabetes patient; Nutritional labeling is compressed in the very high energy density (1 kilocalorie (4.184 kJ (kilojoule))/milliliter and 4 kilocalories (16.736 kJ (kilojoule))/gram).
Summary of the invention
Product of the present invention is a kind of diabetes patient's of being applicable to a fully nutrient liquid food, also can make the form of solid state as required.For the glycemic index GI that makes food is controlled within the 55-75 scope, this fully nutrient liquid food that is applicable to the diabetes patient, comprise carbohydrate, fat, protein, vitamin and mineral matter, wherein the composition of carbohydrate is through the AMS mild hydrolysis, contain the amylose amount and be 70 ± 10% food starch, this through the AMS mild hydrolysis's, the composition that contains the amylose amount and be 70 ± 10% food starch and fat fully mixes, Soy-based Protein accounts for the 50-100% of total protein in the composition of protein, in addition, also comprise the dietary fiber that accounts for total amount 4-7% in this diabetes patient's of being applicable to the fully nutrient liquid food.
The production method of this diabetes patient's of being applicable to fully nutrient liquid food comprises following flow process:
(1) adopt amylose content to be lower than 60% starch material, the water furnishing thin pulp that adds 4 times of weight, with the thin pulp impouring by in the raw material weight 10-15 boiling water doubly, stir, keep and boil to the abundant gelatinization of starch, the rearmounted 0 ℃ of following freeze overnight of cooling, put again under the room temperature condition with 40 order filter cloth leachings, squeeze clear liquid, the clear liquid heating is condensed into jelly, drop into the liquid AMS when jelly is cooled to 60 ℃, being stirred to jelly just melts, the starch that records enzymolysis still is the blue ribbon purple to Iod R, and Fast Heating is boiled the destructive enzyme activity, continues heating evaporation and becomes to concentrate the high amylose starches colloid;
Or the employing amylose content is the starch material of 60-80%, the water that adds 3 times of weight is mixed well, impouring is by in 4 times of amounts of raw material weight boiling water under stirring condition, fully gelatinization is to jelly, drop into the liquid AMS when jelly is cooled to 60 ℃, be stirred to jelly and just melt, the starch that records enzymolysis still is the blue ribbon purple to Iod R, Fast Heating is boiled the destructive enzyme activity, continues heating evaporation and becomes the high amylose starches colloid;
(2) in above flow process gained high amylose starches colloid, add the fat of 2-3% and 0.1% sucrose ester by high amylose starches colloid weight, after fully mixing, by twice of colloid mill, through homogenizer, be mixed into high amylose starches-fats emulsion again, then respectively by following flow process: a: by the protein (wherein containing Soy-based Protein 50-100%) of the direct interpolation of high amylose starches-fats emulsion weight 3-5%, fully mix, get the liquid food semi-finished product; B: above-mentioned high amylose starches-fats emulsion is spray dried to high amylose starches-fat powder, add the protein powder (wherein containing Soy-based Protein 50-100%) of 12-20% by high amylose starches-fat powder weight, fully mix, get solid state liquid food semi-finished product;
(3) measure above-mentioned semi-finished product three big energy supply nutrient contents, every liter of liquid food is deployed into carbohydrate containing 125-150 gram, fatty 22-33 gram, protein 30-50 gram, the liquid food that is applicable to the diabetes patient of dietary fiber 10-18 gram; Per kilogram solid state liquid food is deployed into carbohydrate containing 500-600 gram, fatty 89-133 gram, protein 120-200 gram, the solid state liquid food that is applicable to the diabetes patient of dietary fiber 40-70 gram;
(4) in above-mentioned food, add nutrient in a small amount, mixing, seasoning, sterilization, packing respectively.
Because influencing the main body composition of fully nutrient liquid food glycemic index is carbohydrate, therefore must select starch material for use based on amylose, or amylose content is lower than the processing of 60% starch material, the amylose that concentrates makes that amylose content reaches 70 ± 10% in the carbohydrate raw material.For helping the diabetes patient with the feed of liquid form, not only can in time replenish blood sugar but also can keep blood sugar lastingly, the carbohydrate raw material that contains amylose 70 ± 10% must be made the high amylose starches colloid through the mild hydrolysis of AMS.
Adopt following measures that glycemic index is further descended: 1. with the sixth of the twelve Earthly Branches the mild hydrolysis high amylose starches colloid and particulate fat suspension mix and stir into high amylose starches-fats emulsion (can further be spray dried to starch-fatty pulvis when the manufacturing solid state liquid food); 2. inulin adds as water-soluble fibre; 3. with the big dregs of beans of low-glycemic or soybean protein isolate as protein source main or that replenish.These operations all can make glycemic index effectively drop to be applicable to diabetes patient's medium glycemic index scope.
Adopt the ratio of following measure allotment three big energy supply nutrients: based on the mild hydrolysis high amylose starches-fats emulsion, by the carbohydrate that meets diabetes patient's needs, fat and the protein ratio determined, call in supplementary material and the forced for vitamins and the mineral matter of soy bean protein hydrolysate (protein mainly is provided), skimmed milk powder (protein and carbohydrate are provided), whole-fat milk powder energy supplies such as (protein, carbohydrate and fat are provided).Fully mix at aqueous phase, to produce liquid food.When producing solid state liquid food, both can with join just mild hydrolysis high amylose starches-independent spray-drying of fats emulsion raw material, sneak into other nutrition materials of powdery then; Also can be with spray-drying together behind each raw material mixing preparation.So, the energy density of product reaches: liquid food is 1.0 ± 0.2 kilocalories (4.18 ± 0.84 kJ (kilojoule)s)/milliliter, or solid state liquid food be 4.0 ± 0.8 kilocalories (16.74 ± 3.35 kJ (kilojoule)s)/gram, to satisfy the different needs of different patients to the energy density of liquid food.
The specific embodiment
1, be applicable to diabetes patient's fully nutrient liquid food: carbohydrate containing 125-150 gram during each rises, fat 22-33 gram, protein 30-50 gram, dietary fiber 10-18 gram, other contains and meets diabetes patient's physiology, the a small amount of nutrient (vitamin and mineral matter) that pathology needs, the starch component that carbohydrate mainly is provided is to be processed into conventional corn starch to concentrate the high amylose starches colloid, it is the cornstarch extract that high amylose content accounts for starch total amount 70 ± 10%, the cornstarch extract fully is mixed into emulsion form with corn oil behind the mild hydrolysis, the content of soybean protein is the 15-50 gram in the protein component, and the main component of dietary fiber is water-soluble inulin.The fully nutrient liquid food energy density of measuring this diabetes patient of being applicable to is 1.0 ± 0.2 kilocalories (4.18 ± 0.84 kJ (kilojoule)s)/milliliter, and glycemic index GI value is 55-75.
The above-mentioned fully nutrient liquid food production method that is applicable to the diabetes patient:
100 kilograms of conventional corn starch, its amylose is 25: 75 with the amylopectin content ratio, adds 400 liters in water, furnishing thin pulp shape, impouring is stirred in 1500 premium on currency that seething with excitement, and continues to keep boiling to the abundant gelatinization of starch about 5 minutes.Cooling.Overnight in the immigration freezer, make freezing.Shift out.With 40 order filter cloth leachings, squeeze clear liquid (slag is for not using) at room temperature.The clear liquid heating is concentrated into rare shape that freezes,, drops into warm AMS in the liquid when being cooled to 60 ℃ approximately to 250 liters, be stirred to and gelatinly just melt, the starch that records enzymolysis still is the blue ribbon purple to Iod R, is rapidly heated to boiling, continue heating evaporation moisture, make to cumulative volume about 150 liters.Add 4 kilograms of corn oils and sucrose ester 150 grams, again behind homogenizer, add 8 kilograms of 2 kilograms of inulin and soybean protein isolates by the colloid mill secondary, by colloid mill, seasoning adds nutrient (that is: vitamin and mineral matter) additive package in a small amount, stirs evenly.Through homogenizer, instantaneous sterilizing device, the liquid food that the diabetes patient is suitable for is produced in tinning and moise-heat sterilization again.Assay: density 1.103, carbohydrate 147 gram/kilograms, fat 26 gram/kilograms, protein 45 gram/kilograms, 1.02 kilocalories of energy densities (4.3 kJ (kilojoule))/milliliter, the GI value is within 55-75.
2, be applicable to diabetes patient's fully nutrient solid state liquid food: carbohydrate containing 500-600 gram in each kilogram, fat 89-133 gram, protein 120-200 gram, dietary fiber 40-70 gram, other contains and meets diabetes patient's physiology, the a small amount of nutrient (vitamin and mineral matter) that pathology needs, the starch component that carbohydrate mainly is provided is the green starch that amylose content accounts for starch total amount 70 ± 10%, green starch and fat through the mild hydrolysis fully are mixed into Powdered, the content of soybean protein isolate accounts for the 50-100% of total amount in the protein component, and the main component of dietary fiber is an inulin.The fully nutrient solid state liquid food energy density of measuring this diabetes patient of being applicable to is 4.04 ± 0.81 kilocalories (16.9 ± 3.35 kJ (kilojoule)s)/gram, and glycemic index GI value meets the 55-75 scope.
The above-mentioned fully nutrient solid state liquid food production method that is applicable to the diabetes patient:
100 kilograms of green starch, its amylose is 73: 27 with the amylopectin content ratio, adds 300 liters in water, mixes thoroughly.Boil for 400 liters with water in addition, under agitation the impouring green starch is starched, fully after the gelatinization, drop into the liquid AMS when being cooled to 60 ℃, be stirred to and gelatinly just melt, the starch that records enzymolysis still is the blue ribbon purple to Iod R, is rapidly heated to boiling, continue heating evaporation, make moisture about 250 liters to cumulative volume.Admix 10 kilograms of corn oils and sucrose ester 400 grams, by the colloid mill secondary, again through homogenizer, the instantaneous sterilizing device, spray-drying keeps moisture to be no more than 5%.This be the mild hydrolysis green starch-corn oil mixture, interior fatty 9%.By weight, get 50 parts in this mixture, 34 parts of whole-fat milk powders, 5 parts of inulin, 1 part of 10 parts of soybean protein isolates and a small amount of nutrient additive package.Seasoning, mixing.Material all should conform with the microbiology hygienic requirements, otherwise unavailable.Packing.The solid state liquid food that this is suitable for for the diabetes patient.Assay: carbohydrate 590 gram/kilograms, fat 115 gram/kilograms, protein 158 gram/kilograms, energy density 4.04 kcal/ml (16.9 kJ (kilojoule))/gram, glycemic index GI value meets the 55-75 scope.
The said goods not only is convenient to the clinical diabetes people and takes for the diabetes patient provides the fully nutrient staple food supping of medium glycemic index (GI is 55-75), also can be used as common diabetes patient's daily staple food food, and control blood sugar is safe and effective.The method for production that provides is scientific and reasonable, has good practical values.
Claims (3)
1, a kind of manufacture method that is applicable to diabetes patient's fully nutrient liquid food, it is characterized in that: adopt amylose content to be lower than 60% starch material, the water furnishing thin pulp that adds 4 times of weight, with the thin pulp impouring by in the raw material weight 10-15 boiling water doubly, stir, keep and boil to the abundant gelatinization of starch, the rearmounted 0 ℃ of following freeze overnight of cooling, put again under the room temperature condition with 40 order filter cloth leachings, squeeze clear liquid, the clear liquid heating is condensed into jelly, drop into the liquid AMS when jelly is cooled to 60 ℃, be stirred to jelly and just melt, the starch that records enzymolysis still is the blue ribbon purple to Iod R, Fast Heating is boiled the destructive enzyme activity, continues the high amylose starches colloid that heating evaporation becomes to contain amylose 70 ± 10%; Or the employing amylose content is the starch material of 60-80%, the water that adds 3 times of weight is mixed well, impouring is by in 4 times of amounts of raw material weight boiling water under stirring condition, fully gelatinization is to jelly, drop into the liquid AMS when jelly is cooled to 60 ℃, be stirred to jelly and just melt, the starch that records enzymolysis still is the blue ribbon purple to Iod R, Fast Heating is boiled the destructive enzyme activity, continues heating evaporation and becomes the high amylose starches colloid; In the resulting high amylose starches colloid of above-mentioned two kinds of starch materials, add the fat of 2-3% and 0.1% sucrose ester by weight, after fully mixing, by colloid mill twice,, be mixed into high amylose starches-fats emulsion again through homogenizer, then by high amylose starches-fats emulsion weight, directly add the protein 3-5% that contains Soy-based Protein 50-100%, fully mix, get the liquid food semi-finished product.
2, by the described a kind of manufacture method that is applicable to diabetes patient's fully nutrient liquid food of claim 1, it is characterized in that: above-mentioned high amylose starches-fats emulsion is spray dried to high amylose starches-fat powder, by high amylose starches-fat powder weight, add the protein powder 12-20% that contains Soy-based Protein 50-100%, fully mix, get solid state liquid food semi-finished product.
3, by claim 1 and 2 described a kind of manufacture methods that are applicable to diabetes patient's fully nutrient liquid food, it is characterized in that: measure above-mentioned half-finished three big energy supply nutrient contents, every liter of liquid food semi-finished product are deployed into carbohydrate containing 125-150 gram, fat 22-33 gram, protein 30-50 gram, the liquid food that is applicable to the diabetes patient of dietary fiber 10-18 gram; Per kilogram solid state liquid food semi-finished product are deployed into carbohydrate containing 500-600 gram, fatty 89-133 gram, protein 120-200 gram, the solid state liquid food that is applicable to the diabetes patient of dietary fiber 40-70 gram; In above-mentioned food, add nutrient in a small amount, mixing, seasoning, sterilization, packing respectively.
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| CNB031506313A CN1225995C (en) | 2003-08-25 | 2003-08-25 | Complete nutrients liquid food suitable for diabetic and its production method |
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| CNB031506313A CN1225995C (en) | 2003-08-25 | 2003-08-25 | Complete nutrients liquid food suitable for diabetic and its production method |
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| CN1225995C true CN1225995C (en) | 2005-11-09 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102160616A (en) * | 2011-03-11 | 2011-08-24 | 李建华 | Food formula special for patients suffering from diabetes and preparation method thereof |
| CN106690290A (en) * | 2016-11-25 | 2017-05-24 | 广州市赛健生物科技有限公司 | High dietary fiber full nutrition special application formula food and preparing method thereof |
| CN106579393A (en) * | 2016-12-23 | 2017-04-26 | 上海奥医生物医药科技有限公司 | Special clinical nutrient formula for diabetes and preparation method thereof |
| CN109527543A (en) * | 2018-11-28 | 2019-03-29 | 山东省农业科学院农产品研究所 | A kind of probiotic type hypoglycemia patient homogenate diet |
| CN115137064A (en) * | 2022-07-14 | 2022-10-04 | 浙江益元素营养科技有限公司 | Total nutrient formula food for predigestion special medical application and preparation method |
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