CN112617212A - 一种降血糖代餐粉及其制备方法 - Google Patents
一种降血糖代餐粉及其制备方法 Download PDFInfo
- Publication number
- CN112617212A CN112617212A CN202011466248.9A CN202011466248A CN112617212A CN 112617212 A CN112617212 A CN 112617212A CN 202011466248 A CN202011466248 A CN 202011466248A CN 112617212 A CN112617212 A CN 112617212A
- Authority
- CN
- China
- Prior art keywords
- powder
- meal replacement
- parts
- flour
- 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 100
- 235000012054 meals Nutrition 0.000 title claims abstract description 53
- 239000008280 blood Substances 0.000 title claims description 32
- 210000004369 blood Anatomy 0.000 title claims description 32
- 238000002360 preparation method Methods 0.000 title abstract description 11
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 31
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 claims abstract description 14
- 229920002498 Beta-glucan Polymers 0.000 claims abstract description 14
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 14
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 14
- 244000134552 Plantago ovata Species 0.000 claims abstract description 13
- 235000003421 Plantago ovata Nutrition 0.000 claims abstract description 13
- 102000015636 Oligopeptides Human genes 0.000 claims abstract description 12
- 108010038807 Oligopeptides Proteins 0.000 claims abstract description 12
- 239000010903 husk Substances 0.000 claims abstract description 12
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims abstract description 10
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(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(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims abstract description 9
- 229940107187 fructooligosaccharide Drugs 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 6
- 239000002671 adjuvant Substances 0.000 claims abstract description 3
- 235000013312 flour Nutrition 0.000 claims description 27
- 238000001035 drying Methods 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 15
- 244000075850 Avena orientalis Species 0.000 claims description 13
- 235000007319 Avena orientalis Nutrition 0.000 claims description 13
- 239000000047 product Substances 0.000 claims description 13
- 235000018102 proteins Nutrition 0.000 claims description 13
- PHIQHXFUZVPYII-ZCFIWIBFSA-N (R)-carnitine Chemical compound C[N+](C)(C)C[C@H](O)CC([O-])=O PHIQHXFUZVPYII-ZCFIWIBFSA-N 0.000 claims description 11
- 229920002752 Konjac Polymers 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 238000005469 granulation Methods 0.000 claims description 10
- 230000003179 granulation Effects 0.000 claims description 10
- 230000002218 hypoglycaemic effect Effects 0.000 claims description 10
- 235000010485 konjac Nutrition 0.000 claims description 10
- 239000000126 substance Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000009223 Psyllium Substances 0.000 claims description 7
- 229940070687 psyllium Drugs 0.000 claims description 7
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 6
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 6
- 229920001202 Inulin Polymers 0.000 claims description 6
- 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 description 6
- 229940029339 inulin Drugs 0.000 claims description 6
- 239000000252 konjac Substances 0.000 claims description 6
- 229920001353 Dextrin Polymers 0.000 claims description 5
- 239000004375 Dextrin Substances 0.000 claims description 5
- 235000019425 dextrin Nutrition 0.000 claims description 5
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims description 5
- 150000003271 galactooligosaccharides Chemical class 0.000 claims description 5
- 235000014571 nuts Nutrition 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 239000011265 semifinished product Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 240000007049 Juglans regia Species 0.000 claims description 4
- 235000009496 Juglans regia Nutrition 0.000 claims description 4
- 108010046377 Whey Proteins Proteins 0.000 claims description 4
- 102000007544 Whey Proteins Human genes 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- 235000020234 walnut Nutrition 0.000 claims description 4
- 235000021119 whey protein Nutrition 0.000 claims description 4
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 3
- 244000105624 Arachis hypogaea Species 0.000 claims description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 3
- 235000018262 Arachis monticola Nutrition 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 239000003963 antioxidant agent Substances 0.000 claims description 3
- 230000003078 antioxidant effect Effects 0.000 claims description 3
- 235000015895 biscuits Nutrition 0.000 claims description 3
- 235000020232 peanut Nutrition 0.000 claims description 3
- 235000020238 sunflower seed Nutrition 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims description 2
- 108010084695 Pea Proteins Proteins 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 235000019702 pea protein Nutrition 0.000 claims description 2
- 229940071440 soy protein isolate Drugs 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 241000209140 Triticum Species 0.000 claims 1
- 235000004426 flaxseed Nutrition 0.000 abstract description 8
- 150000001720 carbohydrates Chemical class 0.000 abstract description 5
- 239000006227 byproduct Substances 0.000 abstract description 3
- 238000005238 degreasing Methods 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 238000009700 powder processing Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 14
- 235000013305 food Nutrition 0.000 description 13
- 230000002641 glycemic effect Effects 0.000 description 11
- 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 10
- 239000008103 glucose Substances 0.000 description 10
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol 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)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 7
- 240000006240 Linum usitatissimum Species 0.000 description 6
- 235000004431 Linum usitatissimum Nutrition 0.000 description 6
- 208000030159 metabolic disease Diseases 0.000 description 6
- 238000004806 packaging method and process Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 208000024172 Cardiovascular disease Diseases 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 4
- 235000014633 carbohydrates Nutrition 0.000 description 4
- 235000012000 cholesterol Nutrition 0.000 description 4
- 206010012601 diabetes mellitus Diseases 0.000 description 4
- 230000004060 metabolic process Effects 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- 208000008589 Obesity Diseases 0.000 description 3
- 230000002159 abnormal effect Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 230000002526 effect on cardiovascular system Effects 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 235000020824 obesity Nutrition 0.000 description 3
- 239000012856 weighed raw material Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 208000031964 Other metabolic disease Diseases 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 208000027866 inflammatory disease Diseases 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 229960004488 linolenic acid Drugs 0.000 description 2
- 235000021142 long-term diet Nutrition 0.000 description 2
- 210000003470 mitochondria Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000000291 postprandial effect Effects 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 230000004044 response Effects 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical group O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- ODEHMIGXGLNAKK-OESPXIITSA-N 6-kestotriose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@@H]1[C@@H](O)[C@H](O)[C@](CO)(O[C@@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1 ODEHMIGXGLNAKK-OESPXIITSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- FLDFNEBHEXLZRX-DLQNOBSRSA-N Nystose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(O[C@@H]3[C@@H]([C@@H](O)[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 FLDFNEBHEXLZRX-DLQNOBSRSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 240000007098 Vigna angularis Species 0.000 description 1
- 235000010711 Vigna angularis Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 235000021257 carbohydrate digestion Nutrition 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 208000016097 disease of metabolism Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000667 effect on insulin Effects 0.000 description 1
- 230000004129 fatty acid metabolism Effects 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000019525 fullness Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- -1 has good thickening Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 229960001518 levocarnitine Drugs 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
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 235000021590 normal diet Nutrition 0.000 description 1
- FLDFNEBHEXLZRX-UHFFFAOYSA-N nystose Natural products OC1C(O)C(CO)OC1(CO)OCC1(OCC2(OC3C(C(O)C(O)C(CO)O3)O)C(C(O)C(CO)O2)O)C(O)C(O)C(CO)O1 FLDFNEBHEXLZRX-UHFFFAOYSA-N 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 230000000276 sedentary effect Effects 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000004260 weight control Methods 0.000 description 1
- 230000004584 weight gain Effects 0.000 description 1
- 235000019786 weight gain Nutrition 0.000 description 1
- 230000004580 weight loss Effects 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- 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
- A23L33/175—Amino acids
-
- 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
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
-
- 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
- A23L33/19—Dairy proteins
-
- 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)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明属于代餐粉加工技术领域,公开了一种代餐粉,包括以重量份数计的以下成分:亚麻籽粉10‑30份,燕麦β‑葡聚糖10‑30份,蛋白粉8‑20份,圆苞车前子壳粉8‑20份,低聚果糖8‑20份,辅料粉5‑15份;辅料粉由膳食纤维粉、魔芋粉、坚果粉或种子粉、低聚肽粉中的一种或几种组成。本发明的代餐粉以亚麻籽粉和燕麦β‑葡聚糖为主要原料,其中亚麻籽粉采用脱脂工艺制成,是亚麻籽经压榨制油后的副产物,碳水化合物含量较低,同时,本发明提供的代餐粉含有丰富的膳食纤维,强化了足量的左旋肉碱,可满足人体对于左旋肉碱的需求,以期为患有血糖异常等基础代谢性疾病的及肥胖的上班族人群提供一种方便的代餐食品。
Description
技术领域
本发明属于代餐粉加工技术领域,具体涉及一种降血糖代餐粉及其制备方法。
背景技术
目前,作为社会中流砥柱的上班族人员由于繁重的工作、家庭、社会压力,使得这类人群几乎没办法进行身体锻炼,造成了我国上班族人群普遍出现了亚健康的现象。许多上班族人士由于长期的饮食作息不规律,加上经常性的久坐,容易出现以体重增加为主要特征的过劳肥,并同时会使得胃肠功能不断变差,且容易患上代谢性疾病(如2型糖尿病)并容易引发心脑血管疾病,严重影响生活质量。
上班族人群需求合理饮食,但由于生活节奏和通勤压力,很多上班族没有时间做饭吃饭,经常早餐不吃,午餐凑合,晚上大吃,导致各类营养成分摄入不合理。
减肥及控制血糖已成为这类人群非常关注的话题,很多人通过节食减肥,但长期的节食减肥,胃的容受性舒张功能就会减弱,再恢复正常饮食后,胃腔不能适应这种转变,从而导致胃受伤。有研究表明,低血糖生成指数的食品可以减少胰岛素分泌,有效控制餐后血糖,且有利于控制体重。
血糖生成指数,又称升糖指数,指含50g碳水化合物的该种食物与50g食用葡萄糖在一定时间内(一般为2小时)体内血糖反应水平的百分比值。升糖指数越高的食物,人体吃下同等量的该食物后,碳水化合物消化越快,进入血液的速度越快,血糖浓度上升下降的速度和幅度也越大,对胰岛素水平和敏感性影响越大,进而影响到脂肪堆积和糖尿病风险。一般建议已经出现基础性代谢疾病的或需要控制体重的人群,食用低血糖生成指数的食品(血糖生成指数<55)。
目前市场上可供出现血糖异常等基础性代谢疾病的及肥胖的上班族人群食用的方便快捷的代餐低血糖生成指数的食品较少,因此,急需提供一种方便快捷且能够降低血糖的代餐粉。
发明内容
本发明目的在于提供一种方便代餐粉及其制备方法,以期为患有血糖异常等基础代谢性疾病的及肥胖的上班族人群提供一种方便的代餐食品,可使得该类人群在繁忙的工作中亦能及时解决就餐问题,同时兼具减肥、控糖等有益功效,可增进人体素质。
第一方面,本发明提供了一种降血糖代餐粉,所述代餐粉包括以重量份数计的以下成分:
本发明的代餐粉以亚麻籽粉和燕麦β-葡聚糖为主要原料,其中亚麻籽粉采用脱脂工艺制成,是亚麻籽经压榨制油后的副产物,主要成分是蛋白质和膳食纤维,碳水化合物含量较低,其蛋白质含量约38.2g/100g,膳食纤维约22.8g/100g,且富含8%-12%的ω-3多不饱和脂肪酸和α-亚麻酸,能补充人体所需的脂肪酸,并降低心血管和炎症性疾病的患病风险。
燕麦β-葡聚糖天然存在于燕麦的细胞壁中,是一种可溶性膳食纤维,不会影响代餐粉的冲调性能,具有降低胆固醇和餐后血糖反应等功效,且对肠道菌群的组成和代谢有不同的改善作用,可以有针对性地改善2型糖尿病人肠道菌群的结构和相关代谢。同时,燕麦β-葡聚糖可以显著降低食品的血糖生成指数,且人体食用后可以通过降低淀粉酶的活性来延缓淀粉的消化吸收,从而达到降血糖功效。
圆苞车前子壳被国家卫生和计划生育委员会2014年第10号公告列为新资源食品,其膳食纤维含量达80%以上,其中可溶性膳食纤维和不溶性膳食纤维的比例高达7:3。同时,圆苞车前子壳粉还含有一定量的多糖胶质,具有亲水胶体具备的良好增稠、吸水和凝胶特性,将其作为原料添加到代餐粉中,可有效改善冲调后的产品性状。美国FDA曾在1998年的公告中声明圆苞车前子壳能降低心血管疾病的风险。
低聚果糖是由1~3个果糖基通过β-2,1糖苷键与蔗糖中的果糖基结合生成的蔗果三糖、蔗果四糖和蔗果五糖等的混合物,属于可溶性膳食纤维,由于其不能被人体消化吸收,同时也具有一定的甜味,可供血糖代谢异常人群食用的同时亦可改善代餐粉的口味。
在上述方案的基础上,本发明还可以做如下改进:
在某些实施例中,所述亚麻籽粉、燕麦β-葡聚糖、蛋白粉、圆苞车前子壳粉、低聚果糖,以重量份数计为:
在某些实施例中,所述蛋白粉由大豆分离蛋白、浓缩乳清蛋白粉、豌豆蛋白粉中的一种或几种组成。采用蛋白粉可以提高代餐粉产品中蛋白质的含量。
在某些实施例中,所述辅料粉由膳食纤维粉、魔芋粉、坚果粉或种子粉、低聚肽粉中的一种或几种组成。
在某些实施例中,所述膳食纤维粉由菊粉、抗性糊精、低聚半乳糖中的一种或几种组成。在产品中添加膳食纤维粉可以提高代餐粉产品中膳食纤维的含量。
膳食纤维是一种多糖,既不能被胃肠道消化吸收,也不能产生能量,分为可溶性膳食纤维和不溶性膳食纤维,水溶性的膳食纤维由于其良好的溶解性、稳定性等特性,适合应用于对溶解特性有要求的产品中,可溶性膳食纤维吸水膨胀后,体积可增大几十倍,形成凝胶物质,一方面使人产生饱腹感,减少食物的摄入,有助于减肥,另一方面可延长食物在胃里停留的时间,从而减缓糖被吸收的速度,避免突然的高血糖现象,对稳定糖尿病患者的病情有所帮助,可溶性膳食纤维还有助于降低胆固醇,减少因胆固醇所衍生的心脏病、高血压等症状。本发明专利将多种可溶性膳食纤维:低聚果糖、菊粉、抗性糊精、圆苞车前子壳粉(膳食纤维含量≥80%)、低聚半乳糖搭配使用,能更好地发挥可溶性膳食纤维的功效。
所述魔芋粉是一种低热能、低蛋白质、低维生素、高膳食纤维的食品配料,膳食含量含量80%以上。魔芋精粉具有健美减肥、预防和治疗便秘、调节脂质代谢、改善糖代谢等作用。魔芋精粉的主要成分是葡甘聚糖,其热量低,脂肪低,且吸水后体积膨胀80-100倍左右,食极少量即有饱胀感,它不能被人体的酶消化,不提供养分,同时还能减缓胆固醇、糖分物质的吸收,有润肠通便功效,故有极好的减肥健体功效。
在某些实施例中,所述坚果粉或种子粉由核桃粉、花生粉、葵花籽粉、黄豆粉等中的一种或几种组成。采用所述的坚果粉或种子粉,因为这类原料中升糖指数低,亦可改善产品口味。
在某些实施例中,所述低聚肽粉由玉米低聚肽粉、小麦低聚肽粉中的一种或两种组成。
在某些实施例中,所述降血糖代餐粉还包括800mg~1200mg/100g的左旋肉碱。所述左旋肉碱是一种类维生素,是脂肪酸代谢的重要辅助因子,可以运输中长链脂肪酸进入线粒体内膜进行β-氧化,清除线粒体内脂肪酸代谢产物,起到促进脂肪代谢的作用,减少人体脂肪储备。左旋肉碱的缺乏会引起脂肪代谢紊乱,并造成脂类物质在肌纤维和肝脏中积累,从而导致肥胖、脂肪肝等。本发明专利中强化800mg~1200mg/100g左旋肉碱,可满足人体对于左旋肉碱的需求。
在某些实施例中,所述降血糖代餐粉还包括抗氧化剂,所述抗氧化剂为维生素C和磷脂。
第二方面,本发明提供了制备本发明第一方面所述降血糖代餐粉的方法,所述制备方法包括以下步骤,
a、配料:将原料:亚麻籽粉、燕麦β-葡聚糖、蛋白粉、圆苞车前子壳粉、低聚果糖及辅料粉,按配方称取相应用量;
b、投料搅拌:将配好的所述原料投入搅拌机内,加水搅拌10~20min;
c、造粒:将b步骤搅拌得到的物质输送至造粒机进行造粒;
d、干燥杀菌:将c步骤得到的颗粒输送至热风循环旋转烘烤炉进行干燥处理,干燥温度95±10℃,干燥时间50±5min;
e、冷却:将d步骤得到的半成品经冷却,即得。
本发明相对于现有技术具有以下技术效果:
1)本发明的代餐粉以亚麻籽粉和燕麦β-葡聚糖为主要原料,其中亚麻籽粉采用脱脂工艺制成,是亚麻籽经压榨制油后的副产物,主要成分是蛋白质和膳食纤维,碳水化合物含量较低,其蛋白质含量约38.2g/100g,膳食纤维约22.8g/100g,且富含8%-12%的ω-3多不饱和脂肪酸和α-亚麻酸,能补充人体所需的脂肪酸,并降低心血管和炎症性疾病的患病风险。
2)本发明提供的代餐粉含有丰富的膳食纤维,强化了足量的左旋肉碱,可满足人体对于左旋肉碱的需求,以期为患有血糖异常等基础代谢性疾病的及肥胖的上班族人群提供一种方便的代餐食品。
3)本发明专利的代餐粉食用方便,冲泡即饮,且能实现工业化生产,可使该类人群在繁忙的工作中亦能及时解决就餐问题,同时兼具减肥、控糖等有益功效,可增进人体素质。
附图说明
为了更清楚地说明本发明具体实施方式或现有技术中的技术方案,下面将对具体实施方式描述中所需要使用的附图作简单地介绍。
图1本发明感官评价标准表格
图2不同组别的成年人员食用不同种类代餐粉后血糖测试图
图3成年人员食用本本发明代餐粉或葡萄糖后血糖比较图
具体实施方式
下面将对本发明技术方案的实施例进行详细的描述。以下实施例仅用于更加清楚地说明本发明的技术方案,因此只是作为示例,而不能以此来限制本发明的保护范围。需要注意的是,除非另有说明,本申请使用的技术术语或者科学术语应当为本发明所属领域技术人员所理解的通常意义。
实施例1
分别称取亚麻籽粉25kg,燕麦β-葡聚糖25kg,浓缩乳清蛋白粉15kg,圆苞车前子壳粉14kg,低聚果糖12kg,低聚半乳糖2kg,抗性糊精2kg,菊粉1kg,魔芋粉2kg,花生粉0.5kg,玉米低聚肽粉0.5kg,左旋肉碱0.9kg。
按照如下制备方法制备代餐粉:
a、投料搅拌:将上述称取好的原料投入搅拌机内,加水搅拌15min;
b、造粒:将a步骤搅拌得到的物质输送至造粒机进行造粒;
c、干燥杀菌:将b步骤得到的颗粒输送至热风循环旋转烘烤炉进行干燥处理,干燥温度设定为100℃,干燥时间60min,终产品水分含量≤7%。
d、冷却包装:将c步骤得到的半成品经冷却后进行包装处理,即得。
实施例2
分别称取亚麻籽粉30kg,燕麦β-葡聚糖18kg,浓缩乳清蛋白粉12kg,圆苞车前子壳粉20kg,低聚果糖10kg,低聚半乳糖3kg,菊粉3kg,魔芋粉2kg,核桃粉0.5kg,玉米低聚肽粉0.5kg,左旋肉碱1kg。
按照如下制备方法制备代餐粉:
a、投料搅拌:将上述称取好的原料投入搅拌机内,加水搅拌20min;
b、造粒:将a步骤搅拌得到的物质输送至造粒机进行造粒;
c、干燥杀菌:将b步骤得到的颗粒输送至热风循环旋转烘烤炉进行干燥处理,干燥温度设定为95℃,干燥时间60min,终产品水分含量≤7%。
d、冷却包装:将c步骤得到的半成品经冷却后进行包装处理,即得。
实施例3
分别称取亚麻籽粉20kg,燕麦β-葡聚糖28kg,大豆分离蛋白13kg,圆苞车前子壳粉10kg,低聚果糖15kg,抗性糊精4kg,菊粉4kg,魔芋粉2kg,核桃粉1kg,葵花籽粉1kg,小麦低聚肽粉1kg,左旋肉碱1kg。
按照如下制备方法制备代餐粉:
a、投料搅拌:将上述称取好的原料投入搅拌机内,加水搅拌12min;
b、造粒:将a步骤搅拌得到的物质输送至造粒机进行造粒;
c、干燥杀菌:将b步骤得到的颗粒输送至热风循环旋转烘烤炉进行干燥出处理,干燥温度设定为98℃,干燥时间50min,终产品水分含量≤7%。
d、冷却包装:将c步骤得到的半成品经冷却后进行包装处理,即得。
效果例1
选择30人作为感观评价小组,对实施例1-3制备得到的降血糖代餐粉的感观进行评价。按照图1所示的评价标准对饼干感观评价结果如下表所示:
表1实施例1-3制备得到的饼干感官评价结果
从感官评价结果可以看出,本发明实施例制备得到的代餐粉感观试验各项指标得分均较高,能够满足消费者的感官需求。
效果例2
1)试验选择24名健康成年人参与,12名为第一组,平均年龄28岁,12名为第二组,平均年龄为30岁,试验人员均为办公室上班人员,无糖尿病及其他代谢性疾病史。
2)所有人员于试验前1日晚上8:00后禁食,第二日早上8:00用指尖毛细血管法测试空腹血糖。第一组人员食用本发明实施例1中的代餐粉,第二组人员食用市售普通代餐粉产品(以黑芝麻、山药、红豆等为主要原料,未添加其他有效成分),分别于进食后30min、60min、120min测试血糖水平。结果见附表2-3。
表2第一组人员食用本发明代餐粉后的血糖测试表
表3第二组人员食用普通代餐粉的血糖测试表
3)经比较,见附图2,本发明代餐粉试验人员食用后,与市售代餐粉相比,血糖增加的幅度小,并能较快将血糖降低至正常水平,具有很好的控糖效果。
效果例3
食物血糖生成指数测定
1)试验选择24名健康成年人参与,12名为第一组,平均年龄30岁,12名为第二组,平均年龄为34岁,试验人员均为办公室上班人员,无糖尿病及其他代谢性疾病史。
2)所有人员于试验前1日晚上8:00后禁食,第二日早上8:00用指尖毛细血管法测试空腹血糖。第一组人员食用市售本发明产品(相当于含50g净碳水化合物),第二组人员食用葡萄糖(50g),分别于进食后30min、60min、120min测试血糖水平。比较图见附图2。
3)经比较,本发明代餐粉试验人员食用后,与食用葡萄糖相比,血糖增加的幅度非常小,并能较快将血糖降低至正常水平,具有较好的控糖效果,经计算,其血糖生成指数在55以下,为低血糖生成指数产品。
最后应说明的是:以上各实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述各实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分或者全部技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的范围,其均应涵盖在本发明的权利要求和说明书的范围当中。
Claims (10)
3.根据权利要求1所述的降血糖代餐粉,其特征在于,所述蛋白粉由大豆分离蛋白、浓缩乳清蛋白粉、豌豆蛋白粉中的一种或几种组成。
4.根据权利要求1所述的粗粮饼干,其特征在于,所述辅料粉由膳食纤维粉、魔芋粉、坚果粉或种子粉、低聚肽粉中的一种或几种组成。
5.根据权利要求4所述的降血糖代餐粉,其特征在于,所述膳食纤维粉由菊粉、抗性糊精、低聚半乳糖中的一种或几种组成。
6.根据权利要求4所述的降血糖代餐粉,其特征在于,所述坚果粉或种子粉由核桃粉、花生粉、葵花籽粉、黄豆粉等中的一种或几种组成。
7.根据权利要求4所述的降血糖代餐粉,其特征在于,所述低聚肽粉由玉米低聚肽粉、小麦低聚肽粉中的一种或两种组成。
8.根据权利要求1所述的降血糖代餐粉,其特征在于,所述降血糖代餐粉还包括800mg~1200mg/100g的左旋肉碱。
9.根据权利要求1所述的降血糖代餐粉,其特征在于,所述降血糖代餐粉还包括抗氧化剂。
10.一种权利要求1-9任一所述的降血糖代餐粉的制备方法,其特征在于,所述制备方法包括以下步骤,
a、配料:将原料:亚麻籽粉、燕麦β-葡聚糖、蛋白粉、圆苞车前子壳粉、低聚果糖及辅料粉,按配方称取相应用量;
b、投料搅拌:将配好的所述原料投入搅拌机内,加水搅拌10~20min;
c、造粒:将b步骤搅拌得到的物质输送至造粒机进行造粒;
d、干燥杀菌:将c步骤得到的颗粒输送至热风循环旋转烘烤炉进行干燥处理,干燥温度95±10℃,干燥时间50±5min;
e、冷却:将d步骤得到的半成品经冷却,即得。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011466248.9A CN112617212A (zh) | 2020-12-14 | 2020-12-14 | 一种降血糖代餐粉及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011466248.9A CN112617212A (zh) | 2020-12-14 | 2020-12-14 | 一种降血糖代餐粉及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN112617212A true CN112617212A (zh) | 2021-04-09 |
Family
ID=75312633
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202011466248.9A Pending CN112617212A (zh) | 2020-12-14 | 2020-12-14 | 一种降血糖代餐粉及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112617212A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113080437A (zh) * | 2021-04-15 | 2021-07-09 | 仲明 | 一种营养餐及其制备方法 |
CN113598345A (zh) * | 2021-08-06 | 2021-11-05 | 武汉英纽林生物科技有限公司 | 一种与二甲双胍联合干预高血糖的含亚麻籽粉的功能性食品 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104605375A (zh) * | 2015-01-21 | 2015-05-13 | 英凯营养食品科技(上海)有限公司 | 一种富含水溶性膳食纤维的营养组合物 |
CN104757545A (zh) * | 2015-04-17 | 2015-07-08 | 厦门百泉利康生物科技有限公司 | 一种高膳食纤维的营养代餐粉及其加工方法 |
CN107212256A (zh) * | 2017-06-20 | 2017-09-29 | 秦皇岛长胜营养健康科技有限公司 | 一种具有降血糖功能的代餐粉及其制备方法 |
CN108936179A (zh) * | 2018-08-06 | 2018-12-07 | 上海特颐食品有限公司 | 一种蛋白膳食纤维代餐粉固体饮料及其应用 |
CN108968085A (zh) * | 2018-09-28 | 2018-12-11 | 山东禹王生态食业有限公司 | 一种膳食纤维代餐粉 |
CN111466425A (zh) * | 2020-04-13 | 2020-07-31 | 浙江诺特健康科技股份有限公司 | 一种低碳水化合物亚麻籽坚果薄脆饼及其制备方法 |
-
2020
- 2020-12-14 CN CN202011466248.9A patent/CN112617212A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104605375A (zh) * | 2015-01-21 | 2015-05-13 | 英凯营养食品科技(上海)有限公司 | 一种富含水溶性膳食纤维的营养组合物 |
CN104757545A (zh) * | 2015-04-17 | 2015-07-08 | 厦门百泉利康生物科技有限公司 | 一种高膳食纤维的营养代餐粉及其加工方法 |
CN107212256A (zh) * | 2017-06-20 | 2017-09-29 | 秦皇岛长胜营养健康科技有限公司 | 一种具有降血糖功能的代餐粉及其制备方法 |
CN108936179A (zh) * | 2018-08-06 | 2018-12-07 | 上海特颐食品有限公司 | 一种蛋白膳食纤维代餐粉固体饮料及其应用 |
CN108968085A (zh) * | 2018-09-28 | 2018-12-11 | 山东禹王生态食业有限公司 | 一种膳食纤维代餐粉 |
CN111466425A (zh) * | 2020-04-13 | 2020-07-31 | 浙江诺特健康科技股份有限公司 | 一种低碳水化合物亚麻籽坚果薄脆饼及其制备方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113080437A (zh) * | 2021-04-15 | 2021-07-09 | 仲明 | 一种营养餐及其制备方法 |
CN113598345A (zh) * | 2021-08-06 | 2021-11-05 | 武汉英纽林生物科技有限公司 | 一种与二甲双胍联合干预高血糖的含亚麻籽粉的功能性食品 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101836709B (zh) | 一种苦荞面条及其制备方法 | |
Lakshmi Kumari et al. | Effect of consumption of finger millet on hyperglycemia in non-insulin dependent diabetes mellitus (NIDDM) subjects | |
CN105360922A (zh) | 一种低血糖生成指数挂面及其制备方法 | |
CN105360891A (zh) | 一种低血糖生成指数面粉及其制备方法 | |
CN104872558A (zh) | 一种低血糖生成指数冲泡粥及其制备方法 | |
CN105520052A (zh) | 一种糖尿病人群主食挂面的生产方法 | |
CN1144050A (zh) | 降糖功能食品 | |
CN109463417B (zh) | 一种高慢消化淀粉、抗性淀粉含量的秋葵籽膳食纤维无面筋饼干及其制备方法 | |
CN102648752B (zh) | 一种适于膳食失衡人群有降血糖功能的工程米及制备方法 | |
CN105266005A (zh) | 一种低血糖生成指数杂粮粥及其制备方法 | |
CN111066847A (zh) | 一种适用于糖尿病患者的低gi月饼及其制备方法 | |
CN107347958A (zh) | 一种藜麦饼干 | |
CN104322630B (zh) | 魔芋苏打饼干及其生产工艺 | |
CN111165721A (zh) | 一种含低净碳水化合物和高膳食纤维的主食粉 | |
CN112617212A (zh) | 一种降血糖代餐粉及其制备方法 | |
CN108651581A (zh) | 饼干及其制备方法 | |
CN115316650B (zh) | 一种含有抗性复合物的慢消化珍珠粉圆及其制作方法 | |
CN104982476B (zh) | 一种低gi值的裹馅麻花及其制作方法 | |
CN110574862A (zh) | 一种适用于青少年儿童的营养减肥代餐粉及其制备方法 | |
CN114847320A (zh) | 一种高膳食纤维低gi藜麦-紫薯饼干及其制备方法 | |
CN114651982A (zh) | 一种具有可延缓餐后血糖的组合物及其制备方法及其应用 | |
US8568820B2 (en) | Method of treating carbohydrate rich foods for reducing their glycemic indicies | |
US11918021B2 (en) | Glycemic reducing composition | |
EP2378899B1 (en) | Product to reduce glycemic response of carbohydrate based foods | |
CN112369448A (zh) | 一种低gi饼干及其制备方法 |
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 | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210409 |
|
RJ01 | Rejection of invention patent application after publication |