CN111557414B

CN111557414B - Functional staple food, preparation method and application

Info

Publication number: CN111557414B
Application number: CN202010506620.8A
Authority: CN
Inventors: 金波
Original assignee: Lhasa Huihui Agriculture And Forestry Technology Co ltd
Current assignee: Lhasa Huihui Agriculture And Forestry Technology Co ltd
Priority date: 2020-06-05
Filing date: 2020-06-05
Publication date: 2022-12-09
Anticipated expiration: 2040-06-05
Also published as: CN111557414A

Abstract

The invention provides a functional staple food, a preparation method and application. The preparation method comprises the following steps: selecting coarse cereals with GI value lower than 55% and capable of sprouting as main raw materials, and performing low-temperature germination accelerating until all the coarse cereals are exposed to white; pulverizing burdock, fructus Hippophae and processed rhizoma Polygonati respectively; mixing the germinated cereals with pulverized burdock, fructus Hippophae, and processed rhizoma Polygonati, and sequentially wet-grinding, pulverizing, homogenizing, stirring, micronizing, and drying at low temperature to obtain the final product; wherein all steps are performed at a low temperature of less than 20 ℃. The functional staple food prepared by the method can play a role in assisting in treating sugar diseases and hypertension, hyperlipidemia and hyperglycemia, and can process coarse cereals with rough mouthfeel into fine, soft, nutritious and full-color, flavor and taste foods.

Description

Functional staple food, preparation method and application

Technical Field

The invention belongs to the field of foods, relates to a functional staple food, and particularly relates to a functional staple food for adjuvant therapy of diabetes mellitus and hypertension, hyperlipidemia and hyperglycemia.

Background

As the food materials of the staple food, rice is mainly used in the south and flour is mainly used in the north all the time, but the two food materials belong to high-carbon hunger-appeasing food and have low nutritional value. People's activity is reduced, physical consumption is reduced, the energy of ingested high carbon can not be consumed in time, and the metabolism balance is broken, so that obesity, three highs and diabetes are caused, or the symptoms of diabetes and three highs are aggravated.

Along with the improvement of living standard of people, the fine grains and the meat gradually become staple food, and gradually replace coarse tea rice rich in dietary fiber, and the dietary fiber intake is too little, so the rice becomes one of the factors causing hyperlipidemia and hyperglycemia. The proper dietary fiber intake not only can maintain the gastrointestinal health environment, but also can stimulate insulin sensitivity to improve the control of blood sugar level, according to the results of the national nutrition census in 2002, 12.4g of dietary fiber is averagely taken by rural adults, 11.2g of dietary fiber is averagely taken by urban adults, and the world health organization recommends that the minimum intake of the dietary fiber per day is 25g.

The existing medicines for treating diabetes mainly comprise insulin and metformin, can only relieve the symptoms of diabetes but cannot radically treat the diabetes, and complications appear after long-term administration, so the problems of the diabetes and three-high disease must be solved fundamentally, low-carbon food is developed to reduce the glycemic index, the low-carbon food is matched with the insulin or the metformin to break the vicious cycle of reducing and raising blood sugar while eating hypoglycemic medicines and over-increasing blood sugar foods, the comprehensive conditioning and the addressing of both symptoms and root causes are realized, and the diabetes can be radically treated.

The traditional method comprises the steps that a method for changing coarse grains and poor taste in the prior art is to add a large amount of grease, violates the healthy dietary standards, and is not suitable for being used as staple food for daily eating.

Disclosure of Invention

The invention aims to provide a functional staple food which can assist in treating diabetes mellitus, hypertension, hyperlipidemia and hyperglycemia, is rich in nutrition and has good taste, so as to solve the technical problems that the symptoms of obesity, hypertension, hyperlipidemia and hyperglycemia are easy to cause or aggravate due to staple food factors in the prior art.

In order to achieve the purpose, the invention adopts the following technical scheme:

in one aspect, the invention provides a preparation method of a functional staple food, which comprises the following steps: selecting coarse cereals with GI value lower than 55% and capable of sprouting as main raw materials, and performing low-temperature germination accelerating until all the coarse cereals are exposed to white; pulverizing burdock, fructus Hippophae and processed rhizoma Polygonati respectively; mixing the five cereals after germination acceleration with the crushed burdock, sea buckthorn fruit and processed rhizoma polygonati, and then carrying out wet grinding, crushing, homogenizing, stirring, superfine crushing and low-temperature drying on the mixture in sequence to obtain the finished product; wherein all steps are performed at a low temperature of less than 20 ℃.

Further, the coarse cereals include broad beans, black peas and barley.

Further, the weight portions of the broad beans are 7 to 8, the weight portions of the black peas are 0.3, and the weight portions of the barley are 0.3 to 0.5.

Furthermore, the sea-buckthorn fruit accounts for 0.6-1 part by weight, the burdock accounts for 0.6-0.9 part by weight, and the processed rhizoma polygonati accounts for 0.2-0.3 part by weight.

Further, the preparation method of the functional staple food further comprises the step of cleaning the germinated whole grains.

Further, the preparation method of the functional staple food also comprises the step of cleaning the burdock, the sea buckthorn fruit and the processed rhizoma polygonati before crushing the burdock, the sea buckthorn fruit and the processed rhizoma polygonati.

In another aspect, the present invention provides a functional staple food prepared by the method for preparing the functional staple food.

Further, the content ratio of the total acid in the functional staple food is 0.4-0.8 g/100g.

Further, the GI value of the functional staple food is less than 40.

On the other hand, the invention also provides application of the functional staple food in preparing foods for adjuvant therapy of diabetes and hypertension, hyperlipidemia and hyperglycemia.

Compared with the prior art, the invention has the following beneficial effects:

(1) The food with the GI value lower than 40 is obtained by selecting coarse cereals with the GI value lower than 55 percent, such as broad beans, as main raw materials and performing germination accelerating mixing treatment, so that the generation of hyperglycemia is fundamentally solved;

(2) Through the pregermination treatment, vitamins are changed, vitamin C of the germinated broad beans is changed from 0% to more than 0.02%, vitamin B12 is increased by 10 times, and the method plays an important role in improving diabetes and three-high symptoms;

(3) Through the germination accelerating treatment, a large number of enzymatic reactions are started for biotransformation, when the broad beans are subjected to germination accelerating and white exposure, the energy components of fat and starch are reduced by 34 percent, and the application of the germination accelerating process creates a brand new idea for reducing food energy and developing foods suitable for people with diabetes mellitus and hypertension, hyperglycemia and hyperlipidemia;

(4) Through germination accelerating, mixing, wet grinding, homogeneous stirring and ultramicro crushing, the respective original biological structures of the broad beans, the burdock, the black peas, the barley, the sea-buckthorn fruits and the sealwort are broken, the original tissues are softened and decomposed, the original structures are damaged and weakened, and new tissue structures are generated through recombination, so that new edible quality is endowed to food materials, wherein under the combined action of the sea-buckthorn fruit dietary fibers and the burdock dietary fibers after fusion, the water absorption of the broad bean powder is increased from 19% to 50-56%, the softness and the looseness of the broad bean powder processed products are increased, the food finished products are prevented from hardening in the storage period, the roughness of the broad beans is changed, and the mouthfeel is improved; after the malt, the seabuckthorn fruit, the sealwort and the broad bean powder are fully fused, the concentrations of the barley, the seabuckthorn fruit and the sealwort are reduced, and meanwhile, the enzymatic reaction on the broad bean powder is accelerated, so that the digestion and absorption are facilitated;

(5) After the broad beans, the black peas and the barley are subjected to germination accelerating, the taste becomes soft, and meanwhile, the acidic components such as vitamin C generated by germination can also play a role in enriching the taste;

(6) The invention creatively uses the seabuckthorn fruits as the mixed grain seasoning and color product, uses the organic acid rich in the seabuckthorn fruits to soften the mixed grains and supplement the acid content of the mixed grains, further improves the taste of the mixed grains, enriches the nutrient content of the mixed grains, has strong palatability of the prepared staple food, and realizes the requirement of being good in color, aroma and taste;

(7) Modern pharmacological research shows that the total flavonoids and the vitamin C in the sea buckthorn, the burdock extract and the sealwort extract have good functions of reducing blood sugar, blood fat and blood pressure; the malt has the functions of promoting qi circulation, helping digestion, strengthening spleen and promoting appetite, and helps ingested nutrition, digestion and absorption, and the effect is higher than that of a single component by combining according to the principle of the traditional Chinese medicine simultaneous effect addition.

Detailed Description

The invention is further described with reference to specific examples. The following examples are only for illustrating the technical solutions of the present invention more clearly, and the protection scope of the present invention is not limited thereby.

According to ' diet guidance for adult diabetics ' issued by the national health and family planning committee of the people's republic of China, the theory of diabetes, three-high traditional Chinese medicine and modern pharmacological knowledge, and by combining with the characteristic of advantageous products of Tibet, the embodiment of the invention selects broad beans as main materials, and burdock, black pea, barley, seabuckthorn fruit and rhizoma polygonati as auxiliary materials, and processes the broad beans into nutritional staple food for adjusting the diet structure, and also can be used as functional staple food for auxiliary treatment of diabetes and three-high.

Broad beans, black peas and barley are predominant high-yield crops in Tibet, the yield and quality of the broad beans, the black peas and the barley are increased due to cold and strong light weather factors in the long year of the Tibet, the yield per mu is twice of the inland, the yield per mu of the broad beans reaches 700 jin, and the yield per mu of the barley is 500 jin, so that the raw materials are wide in source and low in cost, and the product taking the broad beans as the main material has the advantage of low cost.

Since Tibet belongs to alpine regions, crops are almost free of diseases and insect pests and are green pollution-free agricultural products, besides, broad beans belong to low-carbon and high-nutrition food materials, the Glycemic Index (GI) value of the broad beans is only 17, and the GI value of the broad beans is the lowest of all common foods except peanuts. The GI value is an index reflecting the degree of elevation of blood sugar level in a human body by food. Foods with GI >75 are high-GI foods, foods with GI <55 are low-GI foods, and the foods with the GI value below 40 are foods which can be safely eaten by diabetics, so the products taking broad beans as the main material have the advantage of low glycemic index.

However, broad beans have no processed broad bean product as a staple food because of light flavor, rough taste and extremely poor palatability. The core of the processing technology for improving the palatability of broad bean food at present is high-temperature frying or stir-frying, and the defects are as follows: frying can destroy the inherent nutritional ingredients of the broad beans and cannot be used as staple food due to indigestion. The problems of thin broad bean flavor, rough taste and extremely poor palatability are solved by adding the sea buckthorn fruits and the burdock, and the sea buckthorn fruit and burdock tea is one of the core contents of the invention.

Therefore, the broad beans are creatively used as main raw materials in the embodiment of the invention, and are prepared and developed into delicious and high-nutrition functional staple food with low GI value, so as to achieve the aims of scientifically adjusting the dietary structure and assisting in treating diabetes and hypertension, hyperglycemia and hyperlipidemia.

The burdock contains 20% of high-quality water-soluble dietary fiber, and the burdock water-soluble dietary fiber has the functions of clearing intestines and stomach and strengthening digestion and absorption; after germination accelerating, barley has the functions of promoting qi circulation to promote digestion, strengthening spleen and stimulating appetite, and helps ingested nutrition to be digested and absorbed; the burdock and the malt are superposed, so that the function of maintaining normal metabolism of a human body is achieved, and the function is taken as a basis for maintaining healthy constitution.

Rhizoma polygonati is used as a medicinal and edible medicinal material, has the effects of reducing blood pressure, blood sugar and blood fat, and is the target of the invention.

The nutrition and health care efficacy of the seabuckthorn fruits is widely regarded and accepted from 1985, but the development of the seabuckthorn industry is limited because the content of the organic acid reaches 3.5-4.5% and exceeds the limit which can be borne by the mouthfeel. The invention mixes and compensates for deficiencies of coarse cereals and sea buckthorn fruits with two extreme values of thin taste and thick taste to obtain a delicious product. The seabuckthorn fruit becomes a condiment of coarse cereals, expands the application of the seabuckthorn fruit, and creates a new idea and a new way for developing the seabuckthorn fruit industry.

The organic acid content of the food is an important mark of the food flavor, and the mouthfeel is optimal when the total acid proportion is 0.4-0.8 g/100g. Therefore, the embodiment of the invention utilizes the high acidity of the sea buckthorn fruit to adjust the total acid proportion of the product to 0.4-0.8 g/100g to improve the taste. Through measurement, 0.6-1 part by weight of seabuckthorn fruits are added into the formula, the ratio of total acid can reach 0.4-0.8 g/100g, and the product is endowed with rich seabuckthorn fruit fragrance and soft seabuckthorn fruit color.

Example 1

A functional staple food is prepared by the following steps:

(1) Stock preparation, total 100kg

Five cereals: 80kg of broad beans, 3kg of black peas and 3kg of barley;

auxiliary materials: 6kg of sea buckthorn fruit, 6kg of burdock and 2kg of processed rhizoma polygonati;

(2) Cleaning broad beans, black peas and barley, then accelerating germination at low temperature, and cleaning after all white grains are exposed;

(3) Cleaning burdock, fructus Hippophae, and processed rhizoma Polygonati, and pulverizing respectively;

(4) Mixing the food materials obtained in the steps (2) and (3);

(5) Wet grinding and crushing the mixture obtained in the step (4), and then stirring in a homogenizer;

(6) Feeding the homogenized mixture into a superfine pulverizer for superfine pulverization;

(7) Drying the mixture after superfine grinding in low-temperature drying equipment;

(8) Sorting and packaging: after the inspection of the product meets the requirements of food hygiene law, the product can be subpackaged in plastic bags, sealed, boxed and then marketed.

Wherein all the steps are carried out at a low temperature of less than 20 ℃.

It should be particularly noted that, in the embodiments of the present invention, regional environments with year-round cold and dry climate in the tibet are used to inhibit the breeding of infectious microbes, and feasibility is provided for the whole processing flow to operate at a low temperature of less than 20 ℃. The cold processing operation flow can not only effectively prevent the material deterioration in the processing process, but also retain all the nutrient components and functional factors in the product.

In the present embodiment, it is preferred that,

(1) The broad beans after pregermination in the step (2) are tested, and the results show that the content of the vitamin C is changed from 0% to more than 0.02%, the content of the vitamin B12 is increased by about 10 times, the content of energy component fat and starch is reduced by 34% altogether, and the broad beans play an important role in improving diabetes and three-high symptoms.

(2) And (3) measuring the water absorption rate of the broad bean powder before and after processing:

after the untreated broad beans are crushed, determining the water absorption rate to be about 19%; the water absorption of the fused broad bean is measured, and the water absorption is about 50%.

(3) The prepared functional staple food is subjected to GI value measurement: the results indicated a GI value of 15.

(4) The obtained functional staple food was measured for its nutrient content and its content, and the measurement results are shown in table 1.

(5) The nutrient contents and contents of the product of this example are shown in Table 2 when 500g of the product is ingested per day.

Example 2

A method for preparing functional staple food comprises the following steps:

(1) Stock preparation, total 100kg

Five cereals: 70kg of broad beans, 3kg of black peas and 5kg of barley;

auxiliary materials: 10kg of sea buckthorn fruit, 9kg of burdock and 3kg of processed rhizoma polygonati;

the other steps are the same as in example 1.

In the present embodiment of the present invention,

(1) And (3) testing the broad beans after pregermination in the step (2), and finding out the following results: the content of vitamin C is changed from 0% to more than 0.02%, the content of vitamin B12 is increased by about 10 times, and the content of energy component fat and starch is reduced by 34% altogether.

after the untreated broad beans are crushed, determining the water absorption rate to be about 19%; the water absorption of the fused broad bean is measured, and the water absorption is about 56%.

(3) The prepared functional staple food is subjected to GI value measurement: the result showed a GI value of 14.

(4) The nutritional ingredients and the content of the obtained functional staple food are measured, and the measurement results are shown in table 1.

Table 1: comparison table of 100kg of main nutrient components of products in example 1 and example 2

Nutritional ingredients	Unit of	Example 1	Example 2
				Soluble proteins	kg	12.4	10.9
Dietary fiber	kg	7.1	6.3
				Water-soluble dietary fiber	kg	2.8	3.8
Polysaccharides	g	2.0	3.4
				Vitamin C	g	16.2	26.6
Vitamin E	g	8.4	14
				Vitamin B12	g	0.16	0.14
Beta carotene	g	1.0	1.7
				Total Flavonoids	g	18	30
Malt	g	3000	5000
				Polygonatum sibiricum	g	2000	3000

Table 2: nutrition comparison table for 500g diet intake per day

After the broad beans, the black peas and the barley are germinated, the broad beans, the black peas and the barley are mixed with fresh burdock, sea buckthorn fruits and processed polygonatum kingianum for wet grinding, the fusion among the mixing ingredients is enhanced through homogeneous stirring, the product powder is finer through superfine grinding, the fusion among the mixing ingredients is further enhanced, the respective original biological structures of the broad beans, the burdock, the black peas, the barley, the sea buckthorn fruits and the polygonatum kingianum are broken, the original tissues are softened and decomposed, the original structures are damaged and weakened, new tissue structures are generated through recombination, and new edible qualities are endowed to food materials, wherein under the combined action of the sea buckthorn fruit dietary fibers and the burdock dietary fibers after fusion, the water absorption rate of the broad bean powder is increased from 19% to 50-56%, the softness and the looseness of processed products of the broad bean powder are improved, the hardening of food products in the storage period is prevented, the roughness of the broad beans is changed, and the mouthfeel is improved; the barley malt, the sea buckthorn fruit, the sealwort and the broad bean powder are fully fused, so that the concentration of the barley malt, the sea buckthorn fruit and the sealwort is reduced, the enzymatic reaction on the broad bean powder is accelerated, and the digestion and absorption are facilitated.

The acidity of the sea buckthorn fruits in the embodiment of the invention improves the taste of the broad beans and endows the sea buckthorn fruit flavor and fruit color to the product. The organic acid rich in the sea buckthorn fruit softens the broad beans, the pectin enhances the water binding capacity of the product, and the taste of the broad beans is further improved; the sea-buckthorn berries are rich in vitamins, flavones and trace elements, so that the nutritional ingredients of the products of the embodiment are enriched, and the sea-buckthorn berries have a main effect on the quality of the whole products.

The embodiment of the invention takes the broad beans with GI value of 17 as the base material, lays the foundation of low GI value of the whole product, and meets the dietary standards of sugar disease and high blood fat, high blood sugar and high blood sugar; fine and soft powder is obtained through a whole set of kneading processing procedures of wet grinding, homogenizing, stirring and ultramicro grinding; the water binding capacity, softness and looseness of the finished food are improved through the combined action of the soluble dietary fibers of the sea buckthorn fruits and the burdock; the barley is added to play a role in invigorating stomach and helping digestion; the food has the functions of reducing blood sugar, blood fat and blood pressure by adding the seabuckthorn fruit, the burdock and the rhizoma polygonati.

According to the embodiment of the invention, the broad beans with rough mouthfeel are prepared into the functional food which is good in color, aroma and taste, soft in mouthfeel, rich in nutrition and capable of preventing and assisting in treating sugar diseases and hypertension, hyperlipidemia and hyperglycemia through blending and processing, and a choice is added for realizing food diversification and rich dietary structure. The product has three advantages of taste, price and nutrition, so the product is suitable for mass consumption and popularization and application in society.

The functional staple food provided by the embodiment of the invention has flexible and various eating methods, and the eating method can be selected according to the eating habits and the hobbies of each person. The edible method can be selected from semen Viciae Fabae powder paste, semen Viciae Fabae powder steamed corn bread, pancake and pancake. Because the GI value of the broad beans is the lowest GI value of all staple food grains, the staple food can be added with a small amount of grease or trace sweetener, or is matched with a high GI value diet to give consideration to the dietary habit, and the GI value is controlled to be less than 40; or adjusting the addition amount of the oil and the sweetener or the eating amount of the food with the high GI value according to the blood sugar rise condition after two hours, so as to properly meet the crowds with different eating habits.

The product prepared in the above example was processed into steamed corn bread for sensory evaluation of color, flavor and taste, and the evaluator was 2 trained chefs. The evaluation criteria were as follows:

(1) Color and luster: the full score is 10 minutes, the color is beige full score, the color is bright yellow 6 minutes, the color is dark gray 2 minutes,

(2) The mouthfeel is as follows: a full score of 10, a full, soft, loose and full score, a slight or slightly acid score of 6, a coarse and hard score of 2,

(3) Odor: the full score is 10, the fruit flavor is full, the fruit flavor is thin 6, and the peculiar smell is 2.

The sensory evaluation of the color, aroma and taste of the steamed corn bread processed from the above example products according to the above criteria is shown in Table 3.

Table 3: example sensory evaluation table for color, smell and taste of steamed corn bread

	Taste of food	Smell of rice	Color	Total score of
					Example 1	7	8	10	25
Example 2	9	10	6	25

As can be seen from Table 3, the functional staple food prepared by using the embodiment of the invention as the material has good mouthfeel and is good in color, aroma, taste and appearance.

In other embodiments, besides broad beans, germinated cereals with GI value less than 55 can be used for preparing functional staple food for adjuvant treatment of diabetes mellitus and hypertension, hyperlipidemia and hyperglycemia.

The basic principles and the main features of the present invention have been described above, the present invention has been disclosed in embodiments, the present invention is not limited by the above embodiments, the above embodiments and the description only illustrate the principles of the present invention, and the present invention may be subject to various changes and modifications without departing from the spirit and scope of the present invention, and all technical solutions obtained by adopting equivalent substitutions or equivalent changes fall within the protection scope of the present invention.

Claims

1. A preparation method of a functional staple food is characterized by comprising the following steps: selecting coarse cereals with GI value lower than 55 and capable of sprouting, and carrying out low-temperature germination until all the coarse cereals are exposed to white, wherein the coarse cereals comprise broad beans, black peas and barley; pulverizing burdock, fructus Hippophae and processed rhizoma Polygonati respectively; mixing the germinated cereals with pulverized burdock, fructus Hippophae, and processed rhizoma Polygonati, and sequentially wet-grinding, pulverizing, homogenizing, stirring, micronizing, and drying at low temperature to obtain the final product; wherein all steps are performed at a low temperature of less than 20 ℃; the weight parts of the raw materials are as follows: 7 to 8 portions of broad bean, 0.3 portion of black pea, 0.3 to 0.5 portion of barley, 0.6 to 1 portion of seabuckthorn fruit, 0.6 to 0.9 portion of burdock and 0.2 to 0.3 portion of processed rhizoma polygonati.

2. The method of claim 1, further comprising the step of washing the germinated cereals.

3. The method for preparing a functional staple food according to claim 1, further comprising the step of washing the burdock, the seabuckthorn fruit and the processed polygonatum sibiricum before pulverizing them.

4. A functional main food prepared by the method for preparing a functional main food according to any one of claims 1 to 3.

5. The functional main food according to claim 4, wherein the ratio of the total acid content in the functional main food is 0.4-0.8 g/100g.

6. A functional staple food according to claim 4, wherein the GI value of the functional staple food is less than 40.

7. Use of the functional staple food of claim 4 for the preparation of a food for the adjuvant treatment of diabetes and hypertension, hyperglycemia and hyperlipidemia.