CN105231283A - Puffed corn food capable of reducing blood sugar and preparation method of puffed corn food - Google Patents
Puffed corn food capable of reducing blood sugar and preparation method of puffed corn food Download PDFInfo
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- CN105231283A CN105231283A CN201510755366.4A CN201510755366A CN105231283A CN 105231283 A CN105231283 A CN 105231283A CN 201510755366 A CN201510755366 A CN 201510755366A CN 105231283 A CN105231283 A CN 105231283A
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- blood sugar
- puffed corn
- corn food
- food
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- 238000002360 preparation method Methods 0.000 title claims abstract description 7
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- 210000004369 blood Anatomy 0.000 title abstract description 17
- 241000209149 Zea Species 0.000 title 2
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- 235000021254 resistant starch Nutrition 0.000 claims abstract description 9
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000004472 Lysine Substances 0.000 claims abstract description 8
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 238000009098 adjuvant therapy Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
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- KZJWDPNRJALLNS-VPUBHVLGSA-N (-)-beta-Sitosterol Natural products O[C@@H]1CC=2[C@@](C)([C@@H]3[C@H]([C@H]4[C@@](C)([C@H]([C@H](CC[C@@H](C(C)C)CC)C)CC4)CC3)CC=2)CC1 KZJWDPNRJALLNS-VPUBHVLGSA-N 0.000 description 1
- CSVWWLUMXNHWSU-UHFFFAOYSA-N (22E)-(24xi)-24-ethyl-5alpha-cholest-22-en-3beta-ol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(CC)C(C)C)C1(C)CC2 CSVWWLUMXNHWSU-UHFFFAOYSA-N 0.000 description 1
- KLEXDBGYSOIREE-UHFFFAOYSA-N 24xi-n-propylcholesterol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CCC)C(C)C)C1(C)CC2 KLEXDBGYSOIREE-UHFFFAOYSA-N 0.000 description 1
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 description 1
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- 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 description 1
- 206010018429 Glucose tolerance impaired Diseases 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 108010038807 Oligopeptides Proteins 0.000 description 1
- 102000015636 Oligopeptides Human genes 0.000 description 1
- 241000219050 Polygonaceae Species 0.000 description 1
- 208000001280 Prediabetic State Diseases 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- MJVXAPPOFPTTCA-UHFFFAOYSA-N beta-Sistosterol Natural products CCC(CCC(C)C1CCC2C3CC=C4C(C)C(O)CCC4(C)C3CCC12C)C(C)C MJVXAPPOFPTTCA-UHFFFAOYSA-N 0.000 description 1
- LGJMUZUPVCAVPU-UHFFFAOYSA-N beta-Sitostanol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CC)C(C)C)C1(C)CC2 LGJMUZUPVCAVPU-UHFFFAOYSA-N 0.000 description 1
- NJKOMDUNNDKEAI-UHFFFAOYSA-N beta-sitosterol Natural products CCC(CCC(C)C1CCC2(C)C3CC=C4CC(O)CCC4C3CCC12C)C(C)C NJKOMDUNNDKEAI-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- -1 phosphatide Chemical compound 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 201000009104 prediabetes syndrome Diseases 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 229950005143 sitosterol Drugs 0.000 description 1
- NLQLSVXGSXCXFE-UHFFFAOYSA-N sitosterol Natural products CC=C(/CCC(C)C1CC2C3=CCC4C(C)C(O)CCC4(C)C3CCC2(C)C1)C(C)C NLQLSVXGSXCXFE-UHFFFAOYSA-N 0.000 description 1
- 235000015500 sitosterol Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a puffed corn food capable of reducing blood sugar and a preparation method of the puffed corn food. The puffed corn food mainly comprises the following components in parts by weight: 70-75 parts of corn flour, 10-12 parts of resistant starch HI-MAIZE TM 260, 6-15 parts of tartary buckwheat flour, 2-5 parts of desugarred soybean flour, 0.1-0.2 part of lysine, 0.001-0.0015 part of vitamin D, 1.5-2 parts of sodium chloride, and 0.03-0.08 part of stevioside. The puffed corn food capable of reducing blood sugar is produced through the following steps of adding water to the mixed corn flour to adjust the water content to be 11%-15%, and performing extruding and puffing by using a twin-screw extruding puffing machine. According to the puffed corn food capable of reducing blood sugar, and the preparation method of the puffed corn food, disclosed by the invention, nutrient health-care ingredients, such as the resistant starch, the tartary buckwheat powder, the vitamin D, the lysine and the soybean flour are added to the puffed corn food by reasonably setting the parameters of a formula; a synergistic interaction is achieved, and the efficacies of regulating the blood sugar, reducing the blood sugar, and assisting in treating diabetes are added, so that the puffed corn food is an ideal leisure health-care food for crowds suffering from diabetes and high blood sugar.
Description
Technical field
The present invention relates to cereal processing technique field, particularly one can effectively fall hypoglycemic corn extrusion and preparation method thereof.
Background technology
Develop the raising day by day with living standards of the people rapidly along with socioeconomic, diabetes have become maximum to human health infringement, have expended one of maximum chronic disease of social medical resource.Current China 18 years old and above diabetic illness rate are 9.7%, and in Chinese adult crowd, diabetes prevalence is 11.6%, and about 1.139 hundred million people, prediabetes illness rate is 50.1%.Viewed from survey data, the diabetes present situation of China is very severe, and China has become the fastest-rising area of global range diabetes and become world's diabetes first big country.Therefore in the market in the urgent need to having the health product reducing blood sugar function.Modern study shows, resistant starch, tartary buckwheat powder, vitamin D etc. have good function of reducing blood sugar.
Summary of the invention
The object of the invention is to provide a kind of hypoglycemic corn dilated food, and the corn extrusion adopting the method to produce is not only a kind of leisure food balanced in nutrition, but also is have the health food reducing blood sugar, prevention and adjuvant therapy of diabetes function.
The efficacy effect of the various raw materials that the present invention adopts:
Corn is the important a kind of cereal crops of China, nutritional labeling containing needed by human body such as rich in protein, fat, carbohydrate, mineral matter, vitamins, also containing a large amount of nutraceutical agents, as sitosterol, phosphatide, riboflavin, anticancer factor glutathione and high F oligopeptides etc., there is functions such as reducing blood fat, blood pressure, prevention malignant tumour.
Resistant starch HI-MAIZETM260 has comparatively high resistance digestion level, and research shows that it effectively can delay postprandial blood sugar and raises and improve lipid formation, thus contributes to the prevention and therapy of the chronic diseases such as diabetes.
Duck wheat is polygonaceae plant, and sweet-bitter flavor, property are flat, have the effects such as stomach invigorating is pleasant, heat-clearing and fire-reducing.Tartary buckwheat powder is nutritious, be rich in multivitamin and soluble dietary fiber, the bioflavonoid, buckwheat sugar alcohol, 2, the 4-dihydroxy cis cinnamic acid isoreactivity compositions that also do not have containing other cereal, have significantly hypoglycemic, reducing blood lipid, anti-oxidation function to human body.
Vitamin D has assists to reduce blood sugar effect, and the D that is deficient in vitamin in current research data display human body is easy to suffer from type ii diabetes, then can effectively prevent post prandial hyperglycemia to develop into diabetes if vitamin D is taken in subsidy in time.
Corn gluten meal matter content is lower, second-rate, and by directly adding lysine in corn flour, soy meal can effectively improve its nutritive value.
Technical scheme of the present invention realizes with following steps:
1) by weight, corn flour 70-75 part is got, resistant starch HI-MAIZETM26010-12 part, tartary buckwheat powder 6-15 part, desugar soy meal 2-5 part, lysine 0.1-0.2 part, vitamin D 0.001-0.0015 part, sodium chloride 1.5-2 part, stevia 0.03-0.08 part is stand-by after mixing;
2) mixed corn flour being added water move to water content is 11%-15%, or after flavouring seasoning, adopts twin-screw extruder to carry out extrusion and namely obtain corn extrusion.
The nutritive and health protection components such as resistant starch, tartary buckwheat powder, vitamin D, lysine, soy meal are incorporated in corn extrusion by the reasonable setting of formulation parameter by the present invention, produce Synergistic, there is balanced in nutrition and Dietotherapy health dual-use function, the effect add and regulate blood sugar, reducing blood sugar and adjuvant therapy of diabetes is a kind of desirable casual health food of diabetic and high blood glucose crowd.
Detailed description of the invention
Embodiment 1
Composition of raw materials gets corn flour 75Kg, resistant starch HI-MAIZETM26012Kg, tartary buckwheat powder 6Kg, desugar soy meal 5Kg, lysine 0.2Kg, vitamin D 0.0015Kg, sodium chloride 1.7Kg, stevia 0.05Kg.
Mixed by above-mentioned raw materials, adding water move to water content is 11%-13%, then mixes.
Adopt twin-screw extruder to carry out extrusion, produce hypoglycemic corn dilated food.Condition for expansion is: the extrusion temperature of extrusion is 155-165 DEG C; The charging rate of extrusion is 30-35kg/h; Screw speed is 400-450rpm.
Embodiment 2
Composition of raw materials gets corn flour 70Kg, resistant starch HI-MAIZETM26010Kg, tartary buckwheat powder 15Kg, desugar soy meal 3Kg, lysine 0.15Kg, vitamin D 0.0015Kg, sodium chloride 1.8Kg, stevia 0.04Kg.
Mixed by above-mentioned raw materials, adding water move to water content is 13%-15%, then mixes.
Adopt twin-screw extruder to carry out extrusion, produce hypoglycemic corn dilated food.Condition for expansion is: the extrusion temperature of extrusion is 145-155 DEG C; The charging rate of extrusion is 30-35kg/h; Screw speed is 450-500rpm.
What more than enumerate is only specific embodiments of the invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be had, all distortion that those of ordinary skill in the art can directly derive from content disclosed by the invention or associate, all should protection scope of the present invention be thought.
Claims (2)
1. hypoglycemic corn dilated food and preparation method thereof, it is characterized in that: described corn extrusion comprises the raw material of following weight portion: corn flour 70-75 part, resistant starch HI-MAIZETM26010-12 part, tartary buckwheat powder 6-15 part, desugar soy meal 2-5 part, lysine 0.1-0.2 part, vitamin D 0.001-0.0015 part, sodium chloride 1.5-2 part, stevia 0.03-0.08 part.
2. preparation method according to claim 1, is characterized in that:
1) mixed by above-mentioned raw materials, adding water move to water content is 11%-15%, then mixes;
2) adopt twin-screw extruder to carry out extrusion, produce hypoglycemic corn dilated food.Condition for expansion is: the extrusion temperature of extrusion is 140-165 DEG C; The charging rate of extrusion is 30-40kg/h; Screw speed is 400-500rpm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510755366.4A CN105231283A (en) | 2015-11-02 | 2015-11-02 | Puffed corn food capable of reducing blood sugar and preparation method of puffed corn food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510755366.4A CN105231283A (en) | 2015-11-02 | 2015-11-02 | Puffed corn food capable of reducing blood sugar and preparation method of puffed corn food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105231283A true CN105231283A (en) | 2016-01-13 |
Family
ID=55029346
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510755366.4A Pending CN105231283A (en) | 2015-11-02 | 2015-11-02 | Puffed corn food capable of reducing blood sugar and preparation method of puffed corn food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105231283A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112369562A (en) * | 2020-11-25 | 2021-02-19 | 龙海市金顺来食品有限公司 | Processing technology of low-sugar puffed food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1203756A (en) * | 1998-07-15 | 1999-01-06 | 段首中 | Method for preparing blood fat-reducing blood sugar-reducing powder and its product |
| CN1325636A (en) * | 2000-05-26 | 2001-12-12 | 孙天民 | Hypoglycemic corn food and its preparing process |
-
2015
- 2015-11-02 CN CN201510755366.4A patent/CN105231283A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1203756A (en) * | 1998-07-15 | 1999-01-06 | 段首中 | Method for preparing blood fat-reducing blood sugar-reducing powder and its product |
| CN1325636A (en) * | 2000-05-26 | 2001-12-12 | 孙天民 | Hypoglycemic corn food and its preparing process |
Non-Patent Citations (3)
| Title |
|---|
| 刘国柱等: "《如何预防动脉粥样硬化》", 30 June 2014, 金盾出版社 * |
| 徐红华等: "《食品营养学》", 30 June 2007, 黑龙江科学技术出版社 * |
| 李春霖等: "《骨质疏松症》", 31 January 2014, 军事医学科学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112369562A (en) * | 2020-11-25 | 2021-02-19 | 龙海市金顺来食品有限公司 | Processing technology of low-sugar puffed food |
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Application publication date: 20160113 |