CN111264869A - 降低血糖的食品及其制作方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- 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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Abstract
本发明降低血糖的食品,按重量份包括油莎豆淀粉和油莎豆蛋白混合粉60~96,海带多糖2~9,桑叶多糖1~8,β-环状糊精0.4~0.6。本发明能供给能量和营养、大大降低血糖。本发明还提供了降低血糖的食品的制作方法,制作方法简单。
Description
技术领域
本发明涉及的是一种降低血糖的食品及其制作方法。
背景技术
糖尿病是由遗传和环境因素导致胰岛素分泌绝对或相对不足或胰岛素的生物效应降低而引起的糖、脂肪、蛋白质、水、电解质等一系列代谢紊乱的临床综合症,主要特征为“三多一少”,即多饮、多食、多尿,体重减少。糖尿病分为Ⅰ型糖尿病(胰岛素依赖型)和Ⅱ型糖尿病(非胰岛素依赖型)。胰岛 β 细胞被异常的自身免疫反应选择性的破坏是Ⅰ型糖尿病的基本病变,患者需要依赖胰岛素注射存活,自身免疫***缺陷、病毒感染、遗传因素等都有可能导致Ⅰ型糖尿病的发生。Ⅱ型糖尿病是糖尿病的主要类型,它的发病机制十分复杂,受遗传因素及环境因素的相互作用,与胰岛素抵抗和胰岛 β 细胞功能障碍密切相关,一般认为是由与肥胖有关的胰岛素相对不足以及组织对胰岛素不敏感所致。
糖尿病是现代社会的常见疾病之一,目前无法根治, 对患者的生活有很大的影响。Ⅱ型糖尿病患者主要依靠口服降糖药和注射胰岛素来维持血糖平衡。传统的降血糖药物如胰岛素、双胍类和磺酰脲类物质虽能够短时降低血糖,但会产生一些副作用,并且有可能使机体产生依赖性。
目前糖尿病患者常用口服降糖药或注射胰岛素来进行治疗。传统的磺酰脲类和双胍类药物有许多副作用,肝、肾功能受损的糖尿病患者禁用。而天然类降血糖植物多糖为降血糖新药开辟了一条新途径,目前已经利用多种植物原料,如南瓜、葫芦、桑叶、山药等开发出了多种有一定降血糖作用的食品,但功效差强人意。
发明内容
本发明的目的是为了克服以上不足,提供一种能供给能量和营养、大大降低血糖的食品。本发明的另一个目的是了提供一种降低血糖的食品的制作方法。
本发明的目的是这样来实现的:
本发明降低血糖的食品,按重量份包括以下组分:
油莎豆淀粉和油莎豆蛋白混合粉 60~96,
海带多糖 2~9,
桑叶多糖 1~8,
β-环状糊精 0.4~0.6。
本发明降低血糖的食品的制作方法,包括以下步骤:
1)制作油莎豆和油莎豆蛋白混合粉:
①在脱油油莎豆粕中加入重量为脱油油莎豆豆粕重量的3~6倍的清水,在搅拌罐中搅拌均匀,经打浆机打浆,在40目振动筛中过筛,分成第1筛上物和第1筛下物;
②将第1筛上物返回搅拌罐,加重量为第1筛上物重量的0.5~1.5倍量清水,搅拌4~6分钟,又在40目振动筛中过筛,分成第2筛上物和第2筛下物;
③弃第2筛上物,合并第1筛下物、第2筛下物,经胶体磨研磨,过100目筛,得第3筛上物和第3筛下物;
④弃第3筛上物,用柠檬酸溶液调第3筛下物 pH=3~5,压滤,得滤饼;滤饼用重量为滤饼重量的1.5~2.5倍的清水混匀后再压滤,得脱糖滤饼;
⑤脱糖滤饼经干燥、粉碎,得油莎豆淀粉和油莎豆蛋白混合粉;
2)制作降低血糖的食品:
按比例配料:取油莎豆淀粉和油莎豆蛋白混合粉、海带多糖,桑叶多糖、β-环状糊精,放入料机中拌和均匀灭菌,即得降低血糖的食品。
众所周知,饮食中的碳水化合物,是在 α-葡萄糖苷酶的作用下释放葡萄糖,经小肠吸收后进入血液,这是餐后产生血糖峰值的原因。油莎豆淀粉的主要成分是一种抗性淀粉,抗性淀粉不被人体小肠消化吸收,不能速速转化成葡萄糖,因此不会产生血糖峰值及糖尿病人身体的不适。抗性淀粉进入结肠被肠道菌群发酵利用,进而发挥其多种生理功效。
许多天然植物多糖具有降低血糖的作用。例如,海带多糖、桑叶多糖是具有降血糖作用的两种天然物质。海带多糖是从海带中提取的一类物质, 是一系列组成相似的杂多糖混合物,包括褐藻淀粉、褐藻糖胶等成分;来源于桑树叶的桑叶多糖不仅具有降糖作用,还能促进糖尿患者肝糖元的合成,增加患者肝糖原的含量。此外,桑叶多糖还具有改善糖尿病患者血脂异常的作用,桑叶多糖在胰岛素合成与释放过程中参与细胞内信号传递,增加了胰岛素分泌。
本发明为糖尿病群体提供的降糖食品,是通过在油莎豆淀粉和油莎豆蛋白混合粉中添加天然多糖组合物来实现的。为了淡化天然多糖的异味,本发明还使用了β-环状糊精。具体的做法是,先将油莎豆豆粕中的粗纤维、蔗糖等糖类分离、除去,得到含油莎豆蛋白质的油莎豆淀粉,再添加褐藻多糖、桑叶多糖的组合物,经过混合、灭菌、分装制成降血糖食品。
本发明降低血糖的食品能供给能量和营养、大大降低血糖。本发明降低血糖的食品制作方法简单。
具体实施方式
实施例1:
本实施例1降低血糖的食品,按重量份包括以下组分:
油莎豆淀粉和油莎豆蛋白混合粉 95公斤,
海带多糖 2公斤,
桑叶多糖 2公斤,
β-环状糊精 0.5公斤。
本实施例1降低血糖的食品制作方法包括以下步骤:
1、制作油莎豆淀粉和油莎豆蛋白混合粉:
1)在脱油油莎豆豆粕中加入重量为脱油油莎豆豆粕重量4倍的清水,在搅拌罐中搅拌均匀,经打浆机打浆,在40目振动筛中过筛,分成第1筛上物和第1筛下物;
2)将第1筛上物返回搅拌罐,加入重量为第1筛上物重量1倍的清水,搅拌5分钟,又在40目振动筛中过筛,分成第2筛上物和第2筛下物;
3)弃第2筛上物,合并第1筛下物、第2筛下物,将合并后的第1、第2筛下物经胶体磨研磨,过100目筛,得第3筛上物和第3筛下物;
4)弃第3筛上物,用柠檬酸溶液调第3筛下物 pH=4,压滤,得滤饼;滤饼用重量为滤饼重量2倍的清水混匀后再压滤,得脱糖滤饼;
5)脱糖滤饼经干燥、粉碎,得油莎豆淀粉和油莎豆蛋白混合粉;
2、制作降低血糖的食品:
取95.5公斤油莎豆淀粉和油莎豆蛋白混合粉、2公斤海带多糖、2公斤桑叶多糖、0.5公斤β-环状糊精,在和料机中拌和均匀,灭菌,分装成40克/袋,即得2500袋降低血糖的食品。
实施例2:
本实施例1降低血糖的食品,按重量份包括以下组分:
油莎豆淀粉和油莎豆蛋白混合粉 90公斤,
海带多糖 6公斤,
桑叶多糖 3.5公斤,
β-环状糊精 0.5公斤。
本实施例2降低血糖的食品制作方法步骤1中的油莎豆淀粉和油莎豆蛋白混合粉的制作方法同实施例1。不同处是步骤2制作降低血糖的食品是取90公斤油莎豆淀粉和油莎豆蛋白混合粉,6公斤海带多糖,3.5公斤桑叶多糖,0.5公斤β-环状糊精,在和料机中拌和均匀,分装成40克/袋,即得2500袋降低血糖的食品。
上述实施例是对本发明的上述内容作进一步的说明,但不应将此理解为对本发明的限制。凡基于上述内容所实现的技术均属于本发明的范围。
Claims (2)
1.降低血糖的食品,按重量份包括以下组分:
油莎豆淀粉和油莎豆蛋白混合粉 60~96,
海带多糖 2~9,
桑叶多糖 1~8,
β-环状糊精 0.4~0.6。
2.降低血糖的食品的制作方法,其特征在于包括以下步骤:
1)制作油莎豆淀粉和油莎豆蛋白混合粉:
①在脱油油莎豆粕中加入重量为脱油油莎豆豆粕重量的3~6倍的清水,在搅拌罐中搅拌均匀,经打浆机打浆,在40目振动筛中过筛,分成第1筛上物和第1筛下物;
②将第1筛上物返回搅拌罐,加入重量为第1筛上物重量的0.5~1.5倍的清水,搅拌4~6分钟,又在40目振动筛中过筛,分成第2筛上物和第2筛下物;
③弃第2筛上物,合并第1筛下物、第2筛下物,经胶体磨研磨,过100目筛,得第3筛上物和第3筛下物;
④弃第3筛上物,用柠檬酸溶液调第3筛下物 pH=3~5,压滤,得滤饼;滤饼用重量为滤饼重量的1.5~2.5倍的清水混匀后再压滤,得脱糖滤饼;
⑤脱糖滤饼经干燥、粉碎,得油莎豆淀粉和油莎豆蛋白混合粉;
2)制作降低血糖的食品:
按比例配料,将油莎豆淀粉和油莎豆蛋白混合粉、海带多糖,桑叶多糖、β-环状糊精放入料机中拌和均匀,灭菌,即得降低血糖的食品。
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