CN107927534A - 一种低血糖生成指数的冲调纤维粉及其制备方法 - Google Patents
一种低血糖生成指数的冲调纤维粉及其制备方法 Download PDFInfo
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Abstract
本发明涉及一种低血糖生成指数的冲调纤维粉,其由以下重量份的原料组成:甜荞粉100份、苦荞粉20-50份、菊粉2-10份、燕麦粉10-20份、魔芋粉1-5份。本发明冲调纤维粉的血糖生成指数小于55,口感好,冲调后状态类似于日常食用的粥类,适合糖尿病人及普通健康人群食用,食用后不会造成食用者的血糖出现异常波动。对糖尿病人而言,长时间食用能够起到辅助治疗的作用。
Description
技术领域
本发明属于功能性食品技术领域,具体涉及一种低血糖生成指数的冲调纤维粉及其制备方法。
背景技术
近30年来,我国居民生活实现了由温饱到小康的跨越,饮食结构也发生了巨大变化。与饮食结构转变相伴随的是糖、脂、酸“三大代谢紊乱症”的出现,慢性疾病增多,公共健康问题突出,其中糖尿病最为严重。国家卫生计生委发布的《中国居民营养与慢性病状况报告(2015)》指出我国糖尿病和糖尿病前期的患病率分别为9.7%和16.2%,确诊患病人数在1.5亿人以上,另有2.5亿糖代谢异常者。我国大部分居民以米制品和面制品等谷物制品为主食,研究广泛认为,当前糖尿病发病率高与米面加工精度高,维生素、矿物质流失多,膳食纤维含量低,碳水化合物含量过高,食品血糖生成指数高有关。
糖尿病是一种以高血糖为特征的代谢性疾病,高血糖则是由于胰岛素分泌缺陷或其生物作用受损,或两者兼有引起。糖尿病人长期存在的高血糖,导致各种组织,特别是眼、肾、心脏、血管、神经的慢性损害、功能障碍,糖尿病可以引起多种并发症。如果糖尿病没有得到足够的控制,可以引起一些急性并发症,如低血糖症、酮症酸中毒、非酮高渗性昏迷,严重的长期并发症包括:心血管疾病、慢性肾衰竭(又称糖尿病肾病,是发展中国家成年人中血液透析的主要原因)、视网膜病变(又称糖尿病眼病,可致盲,是发展中国家非老龄成年人致盲的主要疾病)、神经病变及微血管病变,其中,微血管病变可能导致***功能障碍(阳痿)以及伤口难以愈合,而足部难以愈合的伤口则可能导致坏疽(俗称“糖尿病足”),进而导致患者截肢。如果糖尿病得到了足够的控制,并且对血压充分控制并结合良好的生活习惯(如不吸烟,食用低血糖生产指数、低热量食品保持健康的体重等),则可以在有效的降低罹患上述并发症的危险。
冲调纤维粉是固体饮料的一种,因其保质期长、携带方便、口感多样等优点受到消费者的喜爱。目前,市场上的冲调固体饮料大致分为两大类:一类是以油茶、芝麻糊、豆奶为代表的能量较高,适合普通消费者食用的冲调粉;另一类是以膳食纤维、桑叶、玉米须为主要原料,能量低、适合糖尿病人食用的冲调粉。前者能量较高、膳食纤维含量低,长时间食用有罹患慢性疾病的风险,并且不适合糖尿病人食用;后者口感一般较差,有异味,不符合我国消费者的消费习惯,因而市场占有率较低,推广受到限制。以冲调纤维粉形式呈现的低血糖生成指数食品鲜有报道。
发明内容
本发明目的在于提供一种低血糖生成指数的冲调纤维粉,该冲调纤维粉的血糖生成指数小于55,口感好,冲调后状态类似于日常食用的粥类,适合糖尿病人及普通健康人群食用,食用后不会造成食用者的血糖出现异常波动。对糖尿病人而言,长时间食用能够起到辅助治疗的作用。
为实现上述目的,本发明采用如下技术方案:
一种低血糖生成指数的冲调纤维粉,其具体由以下重量份的原料组成:甜荞粉100份、苦荞粉20-50份、菊粉2-10份、燕麦粉10-20份、魔芋粉1-5份。
一种上述低血糖生成指数的冲调纤维粉的制备方法,其具体包括如下步骤:
1)将精选、脱壳后的甜荞麦籽粒研磨得到80-100目的甜荞粉;
2)将甜荞粉与苦荞粉、燕麦粉按比例混匀后,经微波隧道于2200-2500兆赫处理3-7分钟,然后经130-135℃红外隧道照射烘烤15-25分钟;
3)冷却后,按比例加入菊粉、魔芋粉,混匀(一般在混合机中混合搅拌10-30min即可)、包装即可。所得低血糖生成指数的冲调纤维粉的血糖生成指数为35-44。
本发明冲调纤维粉的血糖生成指数小于55,属于低血糖生成指数食品。一种食物的血糖生成指数(glycemic index,GI)就是指这个食品提高人体血糖的即时效应。1981年,加拿大多伦多大学的大卫•勒克斯博士首先提出了食品血糖生成指数的概念。在1998年的国际粮农组织和世界卫生组织(FAO/WHO)的碳水化合物专家委员会上,食品血糖生成指数的概念和应用得到了进一步的肯定。如今,血糖生成指数已广泛应用于糖尿病治疗领域。食物提高血糖的能力不同于食品中碳水化合物的含量,也不同于食品能量的高低,是含50g碳水化合物试验食物的血糖应答曲线下面积,与等量碳水化合物标准参考物和血糖应答之比。一般而言,确定葡萄糖的血糖生成指数是100。医学上将食品按GI值分为三类:GI>70 为高GI食物,GI55-70 为中GI食物,GI<55 为低GI食物。低血糖指数食品的特点就是与普通食品相比,食用后血糖值上升慢,到达最高值经过的时间长,有一定的“缓释”效果,可以使血糖值较长时间保持在理想范围内。低血糖生成指数的食物在体内缓慢消化,血糖上升缓慢和血糖升高幅度减小,从而降低了一日三餐的胰岛素分泌量,能使糖尿病病人很好的控制血糖,对健康人群也同样有益,长期低血糖生成指数饮食,可以降低2型糖尿病和心脏病的发病率,还可以提供长时间的饱腹感,不易感到饥饿,使糖尿病人保持好的心情。
本发明是以荞麦为主要原料。荞麦分为甜荞和苦荞两种。荞麦又称乌麦,营养丰富,素有“五谷之王”的美称。荞麦不仅是人类理想的食物资源,其保健功能也越来越受到人们的重视。《本草纲目》称荞麦具有降气、宽肠、磨积滞、消热肿风痛、除白浊白带、脾积、消渴、泄泻等药效。许多国内外的研究都发现:荞麦中含有多种生物活性物质,它们在降血糖、降血压、降胆固醇和预防肥胖症等方面有一定效果。医学研究成果表明荞麦具有许多保健价值和医学功效。最值得称道的是荞麦中含有其它谷类作物缺乏的硒,有利于防癌。荞麦中含有丰富的抗性淀粉及膳食纤维。抗性淀粉具有较强的吸收能力和膨胀功能,故能在肠胃中吸水膨胀并形成高粘度的溶胶或凝胶,使人产生饱腹感并抑制进食,有降低血脂血糖的功效。膳食纤维总含量达到6.62%,其中20-30%是可溶性膳食纤维。膳食纤维具有防治糖尿病和高血压的生理功能,其通过阻碍消化酶与营养物质很好的混合,延缓食物中碳水化合物的吸收,使餐后血糖升高幅度减少,尤其是可溶性膳食纤维具有较强的调节血脂血糖作用。此外,膳食纤维能吸着大量水分、保持食物有一定体积,减轻由于限量主食所引起的饥饿感,而不增加热量,抑制淀粉酶活性,胰岛素需要量减少,组织对胰岛素的敏感性提高。
菊粉是一类天然果聚糖的混合物。果聚糖是果糖单元链联接而成并以葡萄糖单元终止的碳水化合物。通常商品化菊粉中果聚糖的平均聚合度为10-30,其中含有少量的低聚果糖。菊粉是一种不会导致尿中葡萄糖升高的碳水化合物,它在肠道的上部不会被水解成单糖,因而不会升高血糖水平和胰岛素含量。最近研究表明:空腹血糖的降低是低聚果糖在结肠发酵所产生的短链脂肪酸的结果。
本发明中选用的燕麦是1997年美国FDA认定的功能性食物,具有降低胆固醇、平稳血糖的功效,燕麦中的β-葡聚糖可减缓血液中葡萄糖含量的增加,预防和控制肥胖症、糖尿病及心血管疾病。燕麦富含的膳食纤维具有清理肠道垃圾的作用。
魔芋含有丰富的膳食纤维,在肠道内膳食纤维能加强肠道蠕动,促使排便,缩短食物在肠道内的停留时间,肉类食物从进食到排出体外大约需要12小时,魔芋从进食到排出体外大约为7小时,可使大便在肠道停留的时间缩短5小时左右,从而减少小肠对营养的吸收,同时也减少了大便中的有害物质对身体的危害。魔芋粉吸水后体积膨涨系数很大,最高可达到干品自身体积的100倍,魔芋在胃内吸水膨涨后使人有饱胀感,自然就不想再吃进更多其他食物。
微波是指频率为300MHz-300GHz的电磁波,是无线电波中一个有限频带的简称,即波长在1毫米-1米之间的电磁波。微波比其它用于辐射加热的电磁波,如红外线、远红外线等波长更长,因此具有更好的穿透性。微波透入介质时,由于微波能与介质发生一定的相互作用,使介质的分子每秒产生24亿次的震动,介质的分子间互相产生摩擦,引起的介质温度的升高,使介质材料内部、外部几乎同时加热升温,形成体热源状态。微波加热还具有选择性加热的特点。物质不同,产生的热效果也不同。水分子属极性分子,介电常数较大,其介质损耗因数也很大,对微波具有强吸收能力。而蛋白质、碳水化合物等的介电常数相对较小,其对微波的吸收能力比水小得多。微波加热还可起到类似萃取的效果。微波场中,吸收微波能力的差异使得基体物质的某些区域或萃取体系中的某些组分被选择性加热,从而使得被萃取物质从基体或体系中分离,便于溶出。
本发明中采用了对甜荞粉、苦荞粉、燕麦粉混合物先进行微波处理,再进行红外隧道加热的处理方式。混合物料经微波处理后可以提高黄酮等功能成分的复水溶出比例,同时物料中的水分向颗粒表面迁移,再经红外加热后会快速形成一层致密的硬壳,其中的普通淀粉转化为抗性淀粉的结构,在后期冲调过程中,水分不易发生糊化,因而在消化过程中不易被淀粉酶水解,产生大量葡萄糖。
本发明采用了上述天然高纤维功能性原料,特别是甜荞粉采用了整粒荞麦磨粉工艺,在加工过程中还采用微波处理结合红外隧道烘烤的方式,提高了荞麦中黄酮类物质的利用率,降低了淀粉类物质的水解率,提高了抗性淀粉的含量,进一步降低了纤维粉的血糖生成指数。同时,原料中含有的水溶性膳食纤维、不溶性膳食纤维、抗性淀粉、低聚果糖等功能成分来源不同、结果有所区别、分子量有差异,可以起到协同增效的作用,共同将食用者血糖控制到一个理想水平。上述原料处理过程改善了荞麦及燕麦的风味,使之具有焙烤香味,消费者更易于接受,有利于消费者能够长期坚持食用。
本发明中荞麦粉含有的黄酮类物质能够促进胰岛β细胞的恢复,促进人体胰岛素的分泌,提高胰岛素受体的亲和力,降低血糖和血清胆固醇的作用,同时它还能够抑制醛糖还原酶活性,避免体内生成过多血糖。冲调纤维粉中的三价铬离子(Cr3+)是构成葡萄糖耐量因子(GTF)的重要活性物质,其通过GTF调节胰岛素与胰岛素受体巯基形成二硫键,促使胰岛素发挥最大生理效能,增强外周组织胰岛素敏感性,改善胰岛素抵抗,从而起到降低血糖的作用。含有的微量元素硒具有类胰岛素样作用,能促进脂肪细胞膜上葡萄糖载体的运转过程;保证胰岛素分子的结构完整和功能,可降低血糖。D-手性肌醇是苦荞中的主要功能成分之一,能调节胰岛素活性,尤其是可激活丙酮酸脱氢酶,其半乳糖苷的结构也类似于pH2.0型胰岛素调节介体,具有降血糖作用。
和现有技术相比,本发明的有益效果:
本发明冲调纤维粉是以甜荞粉、苦荞粉、菊粉、燕麦粉、魔芋粉为原料,有机结合微波处理技术、控制糊化技术等先进技术手段进行原料处理,最大限度保留食材的功效成分,提高抗性淀粉量,降低淀粉水解率,使得本发明产品营养价值显著提高,并符合低血糖生产指数食品的规定,可有效缓解餐后血糖波动,长期食用可起到控制血糖、辅助治疗糖尿病的作用。
具体实施方式
以下通过实施例对本发明作进一步说明,但本发明的保护范围并不局限于此。
实施例1
一种低血糖生成指数的冲调纤维粉,其由以下重量份数的原料制成:甜荞粉100份、苦荞粉20份、菊粉2份、燕麦粉20份、魔芋粉5份。
上述低血糖生成指数的冲调纤维粉可经下述方法制得:
1)精选过的甜荞麦籽粒经脱壳后,整理研磨后得到80-100目的甜荞粉;
2)甜荞粉与苦荞粉、燕麦粉按比例混匀后,经微波隧道在2200兆赫处理7分钟,然后经130℃红外隧道照射烘烤15分钟;
3)冷却至室温后,按比例加入菊粉、魔芋粉,混匀、包装即可。
经测定,该冲调纤维粉的血糖生成指数为44。
实施例2
一种低血糖生成指数冲调纤维粉,其由以下重量份数的原料制成:甜荞粉100份、苦荞粉50份、菊粉10份、燕麦粉10份、魔芋粉5份。
上述低血糖生成指数的冲调纤维粉可经下述方法制得:
1)精选过的甜荞麦籽粒经脱壳后,整理研磨后得到80-100目的甜荞粉;
2)甜荞粉与苦荞粉、燕麦粉按比例混匀后,经微波隧道在2500兆赫处理3分钟,然后经135℃红外隧道照射烘烤25分钟;
3)冷却后,按比例加入菊粉、魔芋粉,混匀、包装即可。
经测定,该冲调纤维粉的血糖生成指数为35。
实施例3
一种低血糖生成指数冲调纤维粉,其由以下重量份数的原料制成:甜荞粉100份、苦荞粉35份、菊粉6份、燕麦粉15份、魔芋粉3份。
上述低血糖生成指数的冲调纤维粉可经下述方法制得:
1)精选过的甜荞麦籽粒经脱壳后,整理研磨后得到80-100目的甜荞粉;
2)甜荞粉与苦荞粉、燕麦粉按比例混匀后,经微波隧道在2350兆赫处理5分钟,然后经133℃红外隧道照射烘烤20分钟;
3)冷却至室温后,按比例加入菊粉、魔芋粉,混匀、包装即可。
经测定,该冲调纤维粉的血糖生成指数为42。
Claims (2)
1.一种低血糖生成指数的冲调纤维粉,其特征在于,由以下重量份的原料组成:甜荞粉100份、苦荞粉20-50份、菊粉2-10份、燕麦粉10-20份、魔芋粉1-5份。
2.权利要求1所述低血糖生成指数的冲调纤维粉的制备方法,其特征在于,包括如下步骤:
1)将脱壳后的甜荞麦籽粒研磨得到80-100目的甜荞粉;
2)将甜荞粉与苦荞粉、燕麦粉按比例混匀后,经微波隧道于2200-2500兆赫处理3-7分钟,然后经130-135℃红外隧道照射烘烤15-25分钟;
3)冷却后,按比例加入菊粉、魔芋粉,混匀、包装即可。
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