CN111096429A - 一种可稳定血糖的紫甘薯代餐粉 - Google Patents
一种可稳定血糖的紫甘薯代餐粉 Download PDFInfo
- Publication number
- CN111096429A CN111096429A CN201911306156.1A CN201911306156A CN111096429A CN 111096429 A CN111096429 A CN 111096429A CN 201911306156 A CN201911306156 A CN 201911306156A CN 111096429 A CN111096429 A CN 111096429A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- sweet potato
- purple sweet
- blood sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 78
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 51
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 51
- 235000012054 meals Nutrition 0.000 title claims abstract description 43
- 239000008280 blood Substances 0.000 title claims abstract description 39
- 210000004369 blood Anatomy 0.000 title claims abstract description 39
- 230000000087 stabilizing effect Effects 0.000 title claims abstract description 13
- 235000021329 brown rice Nutrition 0.000 claims abstract description 18
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 17
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 17
- 229920001202 Inulin Polymers 0.000 claims abstract description 15
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 15
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 15
- 229940029339 inulin Drugs 0.000 claims abstract description 15
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000010447 xylitol Nutrition 0.000 claims abstract description 15
- 239000000811 xylitol Substances 0.000 claims abstract description 15
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 15
- 229960002675 xylitol Drugs 0.000 claims abstract description 15
- 229920002752 Konjac Polymers 0.000 claims abstract description 14
- 235000010485 konjac Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 8
- 229930002877 anthocyanin Natural products 0.000 description 3
- 235000010208 anthocyanin Nutrition 0.000 description 3
- 239000004410 anthocyanin Substances 0.000 description 3
- 150000004636 anthocyanins Chemical class 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 208000008589 Obesity Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002641 glycemic effect Effects 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 206010022489 Insulin Resistance Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- XBDQKXXYIPTUBI-UHFFFAOYSA-M Propionate Chemical compound CCC([O-])=O XBDQKXXYIPTUBI-UHFFFAOYSA-M 0.000 description 1
- RXUWDKBZZLIASQ-UHFFFAOYSA-N Puerarin Natural products OCC1OC(Oc2c(O)cc(O)c3C(=O)C(=COc23)c4ccc(O)cc4)C(O)C(O)C1O RXUWDKBZZLIASQ-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000005856 abnormality Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000000112 colonic effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002068 genetic effect Effects 0.000 description 1
- 230000004110 gluconeogenesis Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021092 sugar substitutes Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
Classifications
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
一种可稳定血糖的紫甘薯代餐粉,包括以下重量份的各组分:紫甘薯粉3~8份,葛根粉4~10份,菊粉2.5~5份,糙米2~8份,燕麦粉3~12.8份,木糖醇1~1.5份,魔芋5份。本发明的紫甘薯代餐粉开创了替代膳食的新途径,而且营养全面,食用方便,口感良好,富含膳食纤维,能够帮助人们稳定血糖,使其血糖保持一个稳定或略有下稳定的血糖范围内。
Description
技术领域
本发明涉及保健食品,具体涉及一种可稳定血糖的紫甘薯代餐粉。
背景技术
由于科技的进步,糖尿病、肥胖症等疾病的发生可能有着逐年增长走向,糖尿病不考虑遗传性因素,还与日常生活里的糖含量摄取过多有很大关系,但是如果每天摄取足量的膳食纤维,是可以降低患糖尿病的风险的。对于糖尿病病人来说,稳定其血糖指数有疗效,如果糖尿病患者的血糖控制效果不好,则会引发多种严重合并症,可导致主要器官功能不可逆地衰竭,甚至因病而丢失生命。因此研制出的代餐粉能使糖尿病患者的血糖保持一个稳定或略有下稳定的血糖范围内,则显得尤为重要。
紫甘薯为一年或多年生草本植物,最早在日本被发现,在980s时引入了本国,因其肉质为紫色或深紫色,所以又名黑薯、紫心甘薯。紫甘薯营养丰富,拥有多种营养元素,其中拥有铜、锌、钾的含量都高出正常白薯3~8倍,其中拥有的矿物质也高出麦子、苞米。值得一提,紫甘薯内被检测出较多的花青素、花色苷。紫甘薯花色苷能够帮助修复大鼠血糖、血脂异常,加速了糖代谢和脂代谢的速率,其原因是它能够维持肝脏健康。从紫甘薯色、香、味、形等方面看,其都是目前拥有较多营养价值的蔬菜。葛根是用于治疗糖尿病最常用、最常见的药物之一,它是一种药食同源中药材,分布广泛。葛根对于糖尿病能是从多方面治疗调节,具有显著的功效,而且其有效成分——葛根素等具有对人体作用范围广,代谢容易,不易积累的特点。最近研究表明,菊粉经结肠菌群发酵后产生的丙酸盐对抑制糖异生有很好的效果,从而减少了血浆脂肪酸水平,增强了胰岛素抗性。糙米能够防止人体血糖大幅度波动,从而能够在一定程度上避免肥胖症的产生。糙米与其他谷物相较,糙米中的淀粉很少,摄入糙米血糖保持稳定,因而可以相对降低胰岛素的过多产生,降低机体对血糖吸收。燕麦中含有丰富的水溶性膳食纤维,它能够很好稳定人体血糖,避免吃了食物之后出现血糖快速增高的现象,因此,燕麦可以有助于稳定血糖值。木糖醇是血糖有问题的人的食糖替代品和有助于痊愈。
发明内容
本发明的目的在于提供一种口感良好,食用方便的紫甘薯代餐粉,糖尿病患者,使其血糖保持一个稳定或略有下稳定的血糖范围内。
为实现上述发明目的,本发明的技术方案具体如下:
一种可稳定血糖的紫甘薯代餐粉,包括以下重量份的各组分:紫甘薯粉3~8份,葛根粉4~10份,菊粉2.5~5份,糙米2~8份,燕麦粉3~12.8份,木糖醇1~1.5份,魔芋5份。
作为进一步优选的技术方案,所述紫甘薯代餐粉包括以下重量份的各组分:紫甘薯粉8份,葛根粉10份,菊粉5份,糙米8份,燕麦粉12.5份,木糖醇1.5份,魔芋5份。
作为进一步优选的技术方案,所述紫甘薯代餐粉包括以下重量份的各组分:紫甘薯粉8份,葛根粉10份,菊粉2.5份,糙米8份,燕麦粉12.5份,木糖醇1.5份,魔芋5份。
作为进一步优选的技术方案,所述紫甘薯代餐粉包括以下重量份的各组分:紫甘薯粉8份,葛根粉5份,菊粉5份,糙米8份,燕麦粉12.5份,木糖醇1.5份,魔芋5份。
本发明还提供了上述紫甘薯代餐粉的冲泡方法,包括,将所述紫甘薯代餐粉50-75g倒入杯中,加入85℃以上热水,搅拌至完全溶解即可。
与现有技术相比,本发明的有益效果:
本发明的紫甘薯代餐粉开创了替代膳食的新途径,而且营养全面,食用方便,口感良好,富含膳食纤维,能够帮助人们稳定血糖,使其血糖保持一个稳定或略有下稳定的血糖范围内。
附图说明
图1所示,为本发明实施例1制备的紫甘薯代餐粉的实物照片;
图2所示为本发明实施例中测试人员食用不同配比的紫甘薯代餐粉与正常餐食后的血糖变化对比图。
具体实施方式
实施例
一种可稳定血糖的紫甘薯代餐粉,包括以下重量份的各组分:紫甘薯粉3~8份,葛根粉4~10份,菊粉2.5~5份,糙米2~8份,燕麦粉3~12.8份,木糖醇1~1.5份,魔芋5份。以一定比例将上述各原料采用常规方法混合均匀,即可制得紫甘薯稳定血糖代餐粉。紫甘薯稳定血糖代餐粉的用法与用量:将餐粉50-75g倒入杯中,加入85℃以上热水,搅拌至完全溶解即可食用。
为验证本发明紫甘薯代餐粉稳定血糖的效果,将紫甘薯代餐粉按以下配比制备四份:
1:紫甘薯粉3份,葛根粉4份,菊粉4份,糙米2份,燕麦粉3份,木糖醇1份,魔芋5份;
2:紫甘薯粉8份,葛根粉10份,菊粉5份,糙米8份,燕麦粉12.5份,木糖醇1.5份,魔芋5份;
3:紫甘薯粉8份,葛根粉10份,菊粉2.5份,糙米8份,燕麦粉12.5份,木糖醇1.5份,魔芋5份;
4:紫甘薯粉8份,葛根粉5份,菊粉5份,糙米8份,燕麦粉12.5份,木糖醇1.5份,魔芋5份,以该组配比制备的紫甘薯代餐粉实物照片如图1所示。
将以上4份紫甘薯代餐粉用开水冲泡食用,每次50克,作为代餐使用,对照组则食用正常餐食。
通过测试员分别在饭后两小时后服用相同代餐粉,在服用前测一次血糖值,服用半小时或一小时后再测定其血糖值,比较其血糖的变化,具体结果如图2所示,从图2中可以看出,本发明的紫甘薯代餐粉能够帮助人们稳定血糖,使其血糖保持一个稳定或略有下稳定的血糖范围内。
Claims (5)
1.一种可稳定血糖的紫甘薯代餐粉,其特征在于,包括以下重量份的各组分:紫甘薯粉3~8份,葛根粉4~10份,菊粉2.5~5份,糙米2~8份,燕麦粉3~12.8份,木糖醇1~1.5份,魔芋5份。
2.根据权利要求1所述的一种可稳定血糖的紫甘薯代餐粉,其特征在于,所述紫甘薯代餐粉包括以下重量份的各组分:紫甘薯粉8份,葛根粉10份,菊粉5份,糙米8份,燕麦粉12.5份,木糖醇1.5份,魔芋5份。
3.根据权利要求1所述的一种可稳定血糖的紫甘薯代餐粉,其特征在于,所述紫甘薯代餐粉包括以下重量份的各组分:紫甘薯粉8份,葛根粉10份,菊粉2.5份,糙米8份,燕麦粉12.5份,木糖醇1.5份,魔芋5份。
4.根据权利要求1所述的一种可稳定血糖的紫甘薯代餐粉,其特征在于,所述紫甘薯代餐粉包括以下重量份的各组分:紫甘薯粉8份,葛根粉5份,菊粉5份,糙米8份,燕麦粉12.5份,木糖醇1.5份,魔芋5份。
5.上述任一权利要求所述的紫甘薯代餐粉的冲泡方法,包括,将所述紫甘薯代餐粉50-75g倒入杯中,加入85℃以上热水,搅拌至完全溶解即可。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911306156.1A CN111096429A (zh) | 2019-12-18 | 2019-12-18 | 一种可稳定血糖的紫甘薯代餐粉 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911306156.1A CN111096429A (zh) | 2019-12-18 | 2019-12-18 | 一种可稳定血糖的紫甘薯代餐粉 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN111096429A true CN111096429A (zh) | 2020-05-05 |
Family
ID=70422863
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201911306156.1A Pending CN111096429A (zh) | 2019-12-18 | 2019-12-18 | 一种可稳定血糖的紫甘薯代餐粉 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN111096429A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112616991A (zh) * | 2020-08-24 | 2021-04-09 | 河南工业大学 | 一种小球藻中蛋白质的提取方法及其在甘薯小球藻代餐粉中的应用 |
CN113040377A (zh) * | 2021-03-29 | 2021-06-29 | 广东省农业科学院蚕业与农产品加工研究所 | 一种紫薯营养代餐粉及其制备工艺 |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104522579A (zh) * | 2015-01-17 | 2015-04-22 | 云南云膳谷农业科技有限公司 | 紫色谷物营养粉 |
CN105995995A (zh) * | 2016-05-30 | 2016-10-12 | 甘肃易源生物制药有限公司 | 一种多口味彩虹燕麦代餐粉及其制备方法 |
CN106578946A (zh) * | 2016-12-12 | 2017-04-26 | 怀宁县五洲米业有限公司 | 一种中老年人食用的糙米速溶粉及其加工方法 |
CN106942731A (zh) * | 2017-02-24 | 2017-07-14 | 今磨房(北京)健康科技有限公司 | 一种适于三高患者食用的营养粉及其制备方法 |
CN108294232A (zh) * | 2017-12-19 | 2018-07-20 | 丽睿客信息科技(北京)有限公司 | 具有降血糖功能的营养主食 |
CN108391785A (zh) * | 2018-02-13 | 2018-08-14 | 贵州理工学院 | 一种功能性代餐粉及其制作工艺与应用 |
CN110326780A (zh) * | 2019-07-18 | 2019-10-15 | 成都三勒浆药业集团四川华美制药有限公司 | 一种具有降血糖功能的营养代餐及其制备方法 |
-
2019
- 2019-12-18 CN CN201911306156.1A patent/CN111096429A/zh active Pending
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104522579A (zh) * | 2015-01-17 | 2015-04-22 | 云南云膳谷农业科技有限公司 | 紫色谷物营养粉 |
CN105995995A (zh) * | 2016-05-30 | 2016-10-12 | 甘肃易源生物制药有限公司 | 一种多口味彩虹燕麦代餐粉及其制备方法 |
CN106578946A (zh) * | 2016-12-12 | 2017-04-26 | 怀宁县五洲米业有限公司 | 一种中老年人食用的糙米速溶粉及其加工方法 |
CN106942731A (zh) * | 2017-02-24 | 2017-07-14 | 今磨房(北京)健康科技有限公司 | 一种适于三高患者食用的营养粉及其制备方法 |
CN108294232A (zh) * | 2017-12-19 | 2018-07-20 | 丽睿客信息科技(北京)有限公司 | 具有降血糖功能的营养主食 |
CN108391785A (zh) * | 2018-02-13 | 2018-08-14 | 贵州理工学院 | 一种功能性代餐粉及其制作工艺与应用 |
CN110326780A (zh) * | 2019-07-18 | 2019-10-15 | 成都三勒浆药业集团四川华美制药有限公司 | 一种具有降血糖功能的营养代餐及其制备方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112616991A (zh) * | 2020-08-24 | 2021-04-09 | 河南工业大学 | 一种小球藻中蛋白质的提取方法及其在甘薯小球藻代餐粉中的应用 |
CN113040377A (zh) * | 2021-03-29 | 2021-06-29 | 广东省农业科学院蚕业与农产品加工研究所 | 一种紫薯营养代餐粉及其制备工艺 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Alam et al. | Development of fiber enriched herbal biscuits: a preliminary study on sensory evaluation and chemical composition | |
CN111066847A (zh) | 一种适用于糖尿病患者的低gi月饼及其制备方法 | |
CN104366504B (zh) | 一种组合物、用途、面粉及其制备方法、面条 | |
Ranasinghe et al. | Date components as promising plant-based materials to be incorporated into baked goods—A Review | |
CN111096429A (zh) | 一种可稳定血糖的紫甘薯代餐粉 | |
Zuñiga-Martínez et al. | Agro-industrial fruit byproducts as health-promoting ingredients used to supplement baked food products | |
KR101039640B1 (ko) | 뽕잎추출물 및 양파즙의 혼합물 코팅액을 이용한 저당미의 제조 방법 | |
CN111937943A (zh) | 一种高膳食纤维减肥饼干及其制备方法 | |
CN102160616A (zh) | 一种糖尿病病人专用食品配方及配制方法 | |
US8568820B2 (en) | Method of treating carbohydrate rich foods for reducing their glycemic indicies | |
CN117044945B (zh) | 一种具有控制血糖上升作用的食品组合物及其制备方法和应用 | |
EP3416502B1 (en) | Glycemic reducing composition | |
CN107593844B (zh) | 一种高血糖群体适用的茶小酥及其制备方法 | |
CN101878797A (zh) | 荞麦酥饼及其制作方法 | |
CN107668710A (zh) | 稳定血糖的淀粉基配料的制备方法 | |
CN102271533A (zh) | 一种降低以碳水化合物为基础食物的血糖响应的产品 | |
CN109259073A (zh) | 一种低gi值复合面粉 | |
CN111466427B (zh) | 一种胡椒风味低升糖指数菠萝蜜西饼及其制备方法 | |
CN105146294A (zh) | 一种糖尿病人用面粉及其加工处理方法 | |
CN112715930A (zh) | 一种供糖尿病患者食用的配方食品 | |
KR101219779B1 (ko) | 체중 및 체지방 감소 효과가 있는 다이어트용 양갱 조성물 및 그 제조방법 | |
CN109329722A (zh) | 一种辅助降血糖的功能食品组合物及其制备方法 | |
CN104336511A (zh) | 一种营养均衡的粗粮颗粒及其制备方法 | |
Maharani et al. | The review of snack bar from chia-mocaf as an antidiabetic food | |
CN105360304A (zh) | 一种适合高血压高血脂高血糖中老年人食用的葛根乳粉 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200505 |
|
WD01 | Invention patent application deemed withdrawn after publication |