CN115067470A - Staple food mate capable of controlling sugar and supplementing nutrition - Google Patents

Staple food mate capable of controlling sugar and supplementing nutrition Download PDF

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CN115067470A
CN115067470A CN202210246142.0A CN202210246142A CN115067470A CN 115067470 A CN115067470 A CN 115067470A CN 202210246142 A CN202210246142 A CN 202210246142A CN 115067470 A CN115067470 A CN 115067470A
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parts
staple food
sugar
refined
weight
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杭建梅
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Yinglai Health Technology Beijing Co ltd
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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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/152—Cereal germ 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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch 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
    • 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

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Abstract

The invention discloses a staple food mate capable of controlling sugar and supplementing nutrition, which comprises the following raw materials: 20-30 parts of wheat germ powder, 10-15 parts of Chinese yam, 3-4 parts of white kidney bean extract, 1.5-3 parts of mulberry leaf extract, 4-6 parts of inulin and 1.5-3 parts of cinnamon powder. According to the invention, the rice meal powder is seasoned, so that the good taste of the refined staple food is met, the nutritional defects of the refined staple food such as white rice and white flour are overcome, and the main defects that the refined staple food is easy to increase blood sugar and weight and is easy to cause insulin resistance to generate metabolic syndrome are particularly overcome.

Description

Staple food mate capable of controlling sugar and supplementing nutrition
Technical Field
The invention belongs to the technical field of food health care, and particularly relates to a staple food mate capable of controlling sugar and supplementing nutrition.
Background
Along with the improvement of living standard, the life style of people is changed, people eat more food, the food is fine, the physical labor is less, the sports is less, and the mental stress is great. These unhealthy lifestyles lead to more and more people with "three-high" and "four-high", especially more and more diabetics who mainly show elevated blood sugar, and the elevated blood sugar in a long term can cause various complications risks, especially cardiovascular and cerebrovascular diseases and emergencies, and also can cause blindness, amputation and uremia. Patients often need to take many drugs to control blood glucose, even with several daily injections of insulin. And generally, the more medicines are eaten, the more insulin is beaten, the blood sugar is still not well controlled, complications still occur and are more and more serious, the life quality and the life span of a patient are affected, and meanwhile, a heavy burden is brought to families, society and countries.
The increasing incidence of diabetes is related to poor lifestyle, the most important of which is improper diet. The problem of unbalanced diet in China resident dietary guidelines scientific research report (2021) organized by the Chinese academy of nutrition is highlighted and becomes a major risk factor for the occurrence of chronic diseases. Especially, the current refined staple food needs to be paid attention to the excessive intake.
In order to pursue taste, whole grain staple foods are more and more finely processed, and refined grains mainly leave endosperm, are very easy to digest and absorb, are easy to increase blood sugar, and stimulate release of a large amount of insulin. Insulin is a synthetic hormone, and excessive carbohydrate taken in is easy to synthesize fat in the liver, so that fatty liver and insulin resistance of the liver are formed, sugar metabolism and fat metabolism of the liver are regulated abnormally, excessive fat deposition in pancreas is the function of cells secreted by insulin is inhibited, and blood sugar abnormality and insulin resistance are further aggravated. In the case of insulin resistance, excessive release of insulin is stimulated, which not only increases the burden of islet secretory cells, but also causes delayed insulin secretion, and is easy to generate hunger sensation, so that more people eat the insulin to cause obesity, especially visceral fat increase, and insulin resistance is increased to form a vicious circle. Insulin resistance, while producing blood glucose abnormalities, also aggravates obesity, hyperlipidemia, hypertension, and hyperuricemia, are common pathological bases for the development of these chronic diseases. Therefore, refined staple food has a major influence on the development of chronic diseases and also on blood glucose elevation.
Refined cereals, in addition to the above mentioned tendency to increase blood glucose, have an important disadvantage of a severe nutritional decline compared to whole cereals. As during the refined grain processing, a significant loss of nutrients can result. The nutrients such as protein, fat, B vitamins, minerals and dietary fiber contained in the cereal-grain food are mainly distributed in the aleurone layer and germ which are close to the surface, and the aleurone layer and the germ containing the nutrients are easily separated and mixed into the bran to be lost in the grinding process, so that the loss of the nutrients is more serious when the milling process is finer. Compared with polished rice flour, the whole grain can completely retain most of the nutrition of the husk, the aleurone layer and the cereal germ because the whole grain is not subjected to a fine processing process. The refined grain is mainly only the endosperm part, and the rest components are only starch and a small amount of protein. According to investigation, 70% of people in China use rice, flour and products thereof as staple food, and many people seek the taste, and the staple food tends to be thinner and thinner when being eaten. It is a leading cause of obesity, diabetes, cardiovascular and cerebrovascular diseases, and the like.
Dietary treatment for diabetes is the basic treatment for diabetes treatment and is called thill horse in the treatment means of 'five-horse riding' car. The guidelines for diabetes treatment at home and abroad advocate that carbohydrate should be selected as a food with a low glycemic index. The latest domestic and foreign dietary guidelines emphasize the need to eat adequate amounts of whole grain. The whole grain can reduce the risk of the diabetes mellitus type 2, because the digestion and absorption speed of the whole grain is slower than that of the refined grain, the absorption of glucose can be delayed, the whole grain is beneficial to controlling blood sugar, improving insulin sensitivity and relieving insulin resistance, the risk of the diabetes mellitus type 2 is reduced, and the whole grain is very important for controlling the blood sugar of a diabetic patient.
Cereals are important basic components of diet, and also important food sources for dietary fibers, B vitamins, minerals and other nutrients. Surveys have shown that chinese mortality from diseases caused by improper diet is in penultimate order worldwide, with one important reason being that whole grains eat too little. The Chinese resident dietary guideline recommends that the daily diet is mainly based on grains, wherein 50-150g of whole grains and mixed beans are taken every day. However, the whole grain intake of over 80 percent of adult residents in China is seriously insufficient, the daily whole grain intake of adult men is 13.9g, the daily whole grain intake of women is 14.6g, and the intake is far lower than the recommended intake. The large consumption of refined grains is not only harmful to public health, but also causes great food loss and waste.
Whole grains are rich in dietary fiber and can enhance satiety and reduce intake of other foods, thus contributing more to weight control and reducing the risk of overweight and obesity than an equivalent amount of refined grains. The use of whole grain in place of refined grain reduces the levels of total cholesterol, low density cholesterol and triglycerides in the blood, thereby reducing the risk of cardiovascular disease. The fermentation of dietary fiber in whole grain in the intestinal tract can produce beneficial short chain fatty acid, which is beneficial to intestinal tract health and metabolic disease improvement, and reduces the risk of some cancers. Therefore, it should be advocated to eat more whole grains and their products, limiting the intake of refined grains and their products. Gradually change the consumption habit of the staple food of 'fine, thin and white'.
With the popularization of relevant health knowledge, many people have realized that to avoid eating a large amount of refined grains, the proportion of whole grains is increased in the eaten staple food, and particularly, people with elevated blood sugar are in greater demand. However, the following difficulties are required to be realized: mainly 1) the taste of the whole grain staple food is poor, 2) the cooking is troublesome, and the cooking time of different whole grains is different; 3) the food can not be satisfied when being eaten outside, especially the food can not be realized when being eaten by office workers, restaurants, dining halls and the like, and the staple food is basically refined and processed. Although various products have been developed in the market in an attempt to solve the above problems, they have respective limitations, such as:
(1) low GI rice group: the glycemic index of the rice is reduced by increasing resistant starch of the rice during planting and other technologies;
(2) slow-release rice and flour: reducing the glycemic index of the rice and flour through some reintegration and modeling of the structure of the rice and flour; the two types of defects are as follows: 1) the taste is obviously different from the staple food of the refined rice and flour, 2) the price is not cheap, and 3) the rice and flour are not suitable for people having dinner outside;
(3) low GI cookies and the like: the contents of dietary fibers and the like are increased, and the glycemic index of the refined rice is reduced; but can not be taken as staple food of three meals
(4) Meal replacement powders, beverages, milkshakes, and the like: the appetite is reduced by adding protein, dietary fiber and some components for increasing satiety, and the related nutrition of the staple food is reduced; the two types of defects are: the basic requirement and satisfaction of people for eating are not solved. The perennial eating habits can enable people to feel that the food is snack and is not eaten;
(5) sugar-free and sugar-controlled pastries: the "sugarless" nature of such products is essentially a replacement of sucrose itself by "sweeteners" with relatively low salt and low oil. However, the cake is actually sugar which is easy to raise blood sugar, and is not a sugar control product in the true sense at all;
(6) some products for controlling calorie and sugar are tabletted like tablets, so that the eating psychology and feeling are influenced, and the taste cannot be increased and the nutritional defects cannot be overcome.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a staple food mate capable of controlling sugar and supplementing nutrition.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a staple food mate capable of controlling sugar and supplementing nutrition comprises the following raw materials in parts by weight:
20-30 parts of wheat germ powder, 10-15 parts of Chinese yam, 3-4 parts of white kidney bean extract, 1.5-3 parts of mulberry leaf extract, 4-6 parts of inulin and 1.5-3 parts of cinnamon powder.
Further, the mulberry leaf extract contains 1% DNJ.
Further, the staple food mate also comprises 3-8 parts of tomatoes, 5-8 parts of carrots, 5-10 parts of broccoli and 1.5-3 parts of sea sedges according to parts by weight.
Furthermore, the staple food mate also comprises nut additives in parts by weight, wherein the nut additives comprise 10-20 parts of sesame powder and 5-10 parts of crushed peanuts.
Furthermore, the staple food mate also comprises seasonings according to parts by weight, wherein the seasonings comprise 1-5 parts of green onion, 1-5 parts of garlic, 1-5 parts of ginger, 0.1-0.2 part of erythritol and the like.
The main raw materials have the following functions:
(1) wheat germ: the wheat germ is the root of wheat life, is the part with the highest nutritive value in wheat, contains rich vitamin E, B1 and protein, and has double effects of food and health care. Although it only accounts for 2% of the weight of the wheat grain, the nutrition accounts for 97% of the whole wheat grain, more than 50 kinds of rich nutrition needed by human body and some trace physiological active ingredients which are not discovered by present science are stored in the wheat grain, and the wheat grain has extremely high nutritional value and medicinal value. The protein content is more than 31%, and the protein is a high-quality protein. Contains 8 kinds of amino acids essential for human body, especially lysine 18.5%, 6-7 times higher than rice and wheat flour. The wheat germ contains linoleic acid 60%, wherein 80% is polyunsaturated fatty acid, and linoleic acid is the most important one of three essential fatty acids, and has effects of reducing blood lipid and preventing atherosclerosis. The pigment component in the wheat germ is wheat flavone, and has good therapeutic effect on cardiovascular diseases. Glutathione in wheat germ, which is called as anticancer factor, has obvious effect of inhibiting cancer. The wheat germ contains a large amount of dietary fiber, and has the effects of relieving constipation, reducing blood lipid, reducing postprandial blood sugar, reducing weight, and removing toxic substances. The malt germ added in the product not only makes up for the loss of germ and kernel in the processing of the refined rice flour, but also enhances the relative nutrition.
(2) Chinese yam: the Chinese yam is used as a traditional medicine and food homologous medicine and has the effects of supplementing qi and nourishing yin, strengthening spleen and benefiting lung and the like. Many researches report that the yam polysaccharide can stimulate and regulate the immune function, can obviously reduce the blood sugar level of a alloxan mouse and has a protection effect on beta cell damage. In addition, the Chinese yam saponins and flavonoids have higher activity inhibition capability on alpha-glucosidase. And yam saponin, yam polysaccharide and yam flavone have a synergistic effect on reducing blood sugar. Modern pharmacological research and clinical research prove that the yam water decoction and the extract can protect islet B cells, improve islet cell sensitivity, promote the utilization of peripheral tissues to sugar and play a role in reducing blood sugar; meanwhile, the extract can also improve microcirculation, prevent and treat the deposition of fat on the vessel wall and protect the vessel. The yam polysaccharide and the dietary fiber of the yam have the function of preventing constipation, have strong satiety and slow digestion speed, and are favorable for postprandial blood sugar stabilization of hyperglycemia people.
(3) And (3) mulberry leaf extract: many research data at home and abroad prove that the mulberry leaves contain rich amino acid, cellulose, vitamin, mineral substances and various physiological active substances, and have various health-care effects of reducing blood sugar, blood pressure, blood fat, senility and the like. Alkaloids and polysaccharides are the main hypoglycemic active ingredients in mulberry leaves. The alkaloids N-Me-DNJ, GAL-DNJ and fagomine are separated from mulberry leaves, so that the blood sugar level can be remarkably reduced, wherein the GAL-DNJ and the fagomine have the strongest blood sugar reducing effect. Research shows that the mulberry leaf alkaloid DNJ can inhibit the activity of disaccharide clastic enzyme, inhibit the absorption of disaccharide by small intestine by inhibiting the activity of alpha glucosidase, and reduce the high peak value of blood sugar after eating; in addition, beta cells can be promoted to secrete insulin. Nutrition & metablism published the functional food center of the university of Oxford Brukes, England, who studied the effect of three different doses of mulberry leaf extract and placebo on blood glucose and insulin response when co-administered with 50g maltodextrin in normoglycemic healthy adults with double-blind, randomized, repeated measurements, phase 2 crossover design. The results show that mulberry leaf extract can significantly reduce the blood sugar response and insulin response, and the gastrointestinal tract tolerance is good. In addition, the results of studies on the mixture of mulberry leaf and white kidney bean extract showed that MWEM (mixture of white kidney bean extract and mulberry leaf extract), which is taken with a meal, may help to improve postprandial blood glucose control in pre-diabetic individuals. National drug clinical laboratory institute of second subsidiary hospital of Tianjin Chinese medicine university 50g of carbohydrate powder and 750 mg of mulberry leaf extract (equivalent to 7.5 mg of DNJ) were dissolved in 150ml of drinking water. The results showed that the mulberry leaf extract reduced GI of maltose, sucrose, maltodextrin and glucose by 53.11%, 33.51%, 31.00% and 8.12%, respectively. In addition, the mulberry leaf extract has good tolerance and no adverse events.
(4) White kidney bean extract: the white kidney bean has high dietotherapy value, the extract of the white kidney bean contains alpha-amylase inhibitor (alpha-amyloasein hibitor) with high activity, and the chemical component of the white kidney bean is composite glycoprotein which is called as starchblocker abroad and means starch absorption blocker. The alpha-amylase inhibitor and the alpha-amylase interact to form a special enzyme inhibitor compound (EI) which changes the conformation of the amylase, so that the alpha-amylase loses the activity of hydrolyzing starch and cannot cut the starch, and the starch substance in food is reduced and delayed in desorption. When the food is mixed with high-starch food (rice, cooked wheaten food, coarse cereals, related snacks and cakes) for eating, the decomposition and absorption of starch can be blocked, so that the effects of inhibiting the postprandial blood sugar concentration from greatly rising, reducing insulin secretion, reducing fat synthesis, delaying intestinal emptying and increasing satiety are achieved.
(5) Inulin: inulin is mainly contained in plants such as jerusalem artichoke, onion, garlic, banana, wheat and the like, and is an ideal functional food ingredient. It is a natural water-soluble dietary fiber, almost has no calorie, can not be hydrolyzed and digested by gastric acid, and can be used by beneficial microorganism only in colon, thereby improving intestinal environment and promoting proliferation of probiotics such as Bacillus bifidus in colon. It has been shown that short chain fatty acids produced by fermentation of inulin fructosan in the colon act to reduce fasting plasma glucose. Inulin dietary fiber is excreted in feces by absorbing intestinal fat to form fat-fiber complex, which is self-fermented into short-chain fatty acid and lactate before the end of intestinal tract, and the low blood lipid level simultaneously regulates liver metabolism. Inulin increases crypt cells through short-chain fat generated by colon fermentation, and greatly improves the absorption of minerals such as Ca, Mg, Zn, Cu, Fe and the like by reducing the pH value of the colon. Meanwhile, the composition can inhibit the generation of toxic substances, promote excretion, improve constipation and prevent cancer. In addition, the inulin has the sweetness about 30-50% of that of the cane sugar, has pure sweet taste, and is added into a rice mixing bag for use, thereby increasing the efficacy and helping to regulate the taste.
(6) Cinnamon powder: cinnamon has a wide range of pharmacological actions, such as anti-inflammatory, analgesic, anti-tumor, weight loss, blood sugar reduction, etc. There have also been many studies on the mechanism of blood glucose lowering. Studies have shown that hydroxychalcone compounds contained in cinnamon have a similar effect as insulin. Cinnamon polyphenols have been shown to increase glucose transporter 4 (GLUT 4) protein. The cortex Cinnamomi extract can activate liver glycogen synthase and insulin receptor kinase, scavenge free radicals, and resist lipid peroxidation. The active substances contained in cortex Cinnamomi can protect pancreatic islet beta cells, increase insulin sensitivity, and improve insulin resistance. Thereby facilitating glycemic control. It is a very thin and popular seasoning while helping to improve blood sugar.
The matching principle of the raw materials is as follows:
(1) the wheat germ is added, so that nutrients such as vitamins and minerals lost in the refining process of the whole grains are compensated, and the nutrition is further improved;
(2) the yam is added to improve the taste and the efficacy, promote the spleen strengthening, qi benefiting, blood sugar reducing and fat reducing;
(3) by adding the mulberry leaf extract and the white kidney bean extract, carbohydrate absorption is prevented from the inhibition angle of amylase and alpha glycosidase, the problems that refined staple food is easy to absorb to increase blood sugar and stimulate insulin release are solved, the blood sugar increase is effectively controlled, and satiety is increased;
(4) by adding the sweet soluble dietary fiber inulin, the loss of the refined staple food dietary fiber is supplemented, prebiotics are added, the intestinal environment is improved, the function of preventing and treating 'four high' is improved, the sweet taste is increased, the mouthfeel is improved, and the commonly added cane sugar and other unhealthy sweeteners are avoided;
(5) the cinnamon powder and other seasonings which are beneficial to the blood sugar reducing effect are selected, so that the effects of reducing the blood sugar and seasoning are achieved;
(6) selecting health raw materials and seasonings beneficial to the four highs, such as wheat germ, Chinese yam, mulberry leaf extract, white kidney bean extract, carrot, broccoli, tomato, sea sedge and inulin. Cinnamon, garlic, ginger, etc.
The invention has the beneficial effects that:
(1) the main food mate satisfies the temptation of the taste of refined main foods such as rice, wheat and the like, and simultaneously makes up the series of defects that the refined main foods are easy to increase blood sugar and weight and cause insulin resistance and nutrition loss;
(2) convenient to carry and use: the rice can be carried and used at any time no matter the user has a meal at home or outside, the use method is flexible, the rice can be directly mixed with rice, mixed with noodles or mixed with other types of refined grains for eating, and the rice can be used for adding rice balls; or mixing with refined staple food such as rice, cookies, cake, etc. to obtain soup;
(3) endows a healthy new function on the basis of delicious taste: can enjoy staple food such as polished rice and flour, and has good taste. More importantly, the health care tea is endowed with new health functions: reducing the glycemic index of the refined staple food; reducing and delaying absorption of carbohydrates; help control blood glucose; reducing the stimulation to insulin and relieving insulin resistance; the dietary fiber, mineral substances and other nutrients are supplemented, and the defect of refined staple food is overcome; the satiety is increased, and the excessive intake of calories is avoided;
(4) compared with other low GI products, health products and medicines, the product is more economical, practical and easy to popularize: the main food materials of the invention are common and some functional food materials are sufficient in supply, easy to obtain and low in price. The method has economic practicability and easy popularization;
(5) the application range is wide, and the health care tea is particularly suitable for obesity, overweight, diabetes and people with four high diseases: the invention is suitable for most people except infants, pregnant women and special diseases, and is especially suitable for the people with obesity, overweight, diabetes, hypertension, hyperlipidemia, hyperuricemia, fatty liver and other metabolic disorders. Is also suitable for all common people pursuing health.
Detailed Description
The invention is illustrated below with reference to specific examples. It will be understood by those skilled in the art that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention in any way.
Example 1
A staple food mate capable of controlling sugar and supplementing nutrition comprises the following raw materials in parts by weight: 30 parts of wheat germ powder, 15 parts of Chinese yam, 3.5 parts of white kidney bean extract, 2 parts of mulberry leaf extract, 4 parts of inulin and 1.5 parts of cinnamon powder. 3 parts of tomatoes, 5 parts of carrots, 5 parts of broccoli, 10 parts of sesame powder, 5 parts of crushed peanuts, 1 part of green onions, 3 parts of garlic, 1 part of ginger and 0.15 part of erythritol.
Example 2
A staple food mate capable of controlling sugar and supplementing nutrition comprises the following raw materials in parts by weight: 30 parts of wheat germ powder, 15 parts of Chinese yam, 4 parts of white kidney bean extract, 1.5 parts of mulberry leaf extract, 3 parts of inulin and 2 parts of cinnamon powder. 5 parts of carrot, 5 parts of broccoli, 3 parts of sea sedge, 10-20 parts of sesame powder, 3 parts of green onion, 2 parts of garlic, 2 parts of ginger and 0.15 part of erythritol.
Example 3
A staple food mate capable of controlling sugar and supplementing nutrition comprises the following raw materials in parts by weight: 20 parts of wheat germ powder, 10 parts of Chinese yam, 3 parts of white kidney bean extract, 3 parts of mulberry leaf extract (1% DNJ), 3 parts of inulin and 1.5 parts of cinnamon powder. 3 parts of tomatoes, 4 parts of green peppers, 20 parts of sesame powder, 1 part of scallion, 1 part of garlic, 5 parts of jerusalem artichoke and 0.15 part of erythritol.
Good results were obtained by observing 36 type diabetes mellitus patients, who had eaten the staple food companion (mixed rice meal) of example 1 above, and are summarized as follows:
1. general data: of the 36 patients, 20 men and 16 women had an age of 76 years maximum, and the smallest had an age of 35 years, with an average age of 62 years. The longest course of disease is 21 years, the shortest is 0.5 years, and the average is 11 years. The patients with coronary heart disease, hypertension and hyperlipidemia are 5 cases, 10 cases of hypertension, 26 cases of hyperlipidemia, 16 cases of diabetic neuropathy, 5 cases of early diabetic nephropathy and 22 cases of combined arteriosclerosis.
2. Diagnostic criteria: the standard II type diabetes meeting the WHO1999 diabetes diagnosis standard; has the symptoms of diabetes, with fasting blood glucose of 7.0mmol/L or more and postprandial 2 hr or more of 11.1 mmol/L; the blood sugar is measured at different times without typical symptoms of diabetes, and the blood sugar is more than or equal to 7.0mmol/L after two times of fasting or more than or equal to 11.1mmol/L after two times of postprandial 2 hours; other diseases associated with elevated blood glucose were excluded.
3. The test method comprises the following steps: on the basis of unchanged original treatment scheme of patients, on the premise of adopting the same calorie diet, especially the same staple food, the blood sugar comparison of fasting and after three meals for 3 days is carried out, the staple food mate (mixed meal powder) is required to be mixed into the staple food (flour or meal) when the staple food is eaten, the eating sequence and the eating type are as inconvenient as possible, and the comparison is the same as usual, especially the comparison is consistent for 3 days.
4. As a result:
(1) postprandial blood glucose: before use, 10.01 +/-3.12, and after use, 7.6 +/-2.3;
(2) fasting blood glucose: 7.8 plus or minus 2.2 before use and 7.4 plus or minus 1.3 after use;
the blood sugar after meal is obviously reduced, has extremely obvious difference (P < 0.01) and has statistical significance. Fasting blood glucose also decreased.
5. And (4) conclusion: 36 patients only use the staple food partner of example 1 for 3 days), the total effective rate of the fasting and postprandial blood sugar reduction reaches 100 percent, and the postprandial blood sugar reduction is more obvious. Clinical practice proves that the formula product can effectively control blood sugar and has important significance for preventing and treating diabetes.

Claims (4)

1. A staple food mate capable of controlling sugar and supplementing nutrition is characterized by comprising the following raw materials in parts by weight: 20-30 parts of wheat germ powder, 10-15 parts of Chinese yam, 3-4 parts of white kidney bean extract, 1.5-3 parts of mulberry leaf extract, 4-6 parts of inulin and 1.5-3 parts of cinnamon powder.
2. The main food partner capable of controlling sugar and supplementing nutrition according to claim 1 or 2, wherein the main food partner further comprises 3-8 parts by weight of tomato, 5-8 parts by weight of carrot and 5-10 parts by weight of broccoli.
3. A staple food mate capable of controlling sugar and supplementing nutrition according to claim 1 or 2, wherein the staple food mate further comprises nut additives in parts by weight, and the nut additives comprise 10-20 parts of sesame powder and 5-10 parts of crushed peanuts.
4. The staple food partner capable of controlling sugar and supplementing nutrition according to claim 1 or 2, wherein the staple food partner further comprises 1-5 parts of green onion, 1-5 parts of garlic, 1-5 parts of ginger, 1.5-3 parts of sea sedge and 0.1-0.2 part of erythritol in parts by weight.
CN202210246142.0A 2022-03-14 2022-03-14 Staple food mate capable of controlling sugar and supplementing nutrition Pending CN115067470A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108112996A (en) * 2017-12-12 2018-06-05 法尔玛国际健康管理有限公司 A kind of alimentation composition for controlling diabetes B crowd hyperglycaemia and improving immunity
CN108294231A (en) * 2017-12-19 2018-07-20 丽睿客信息科技（北京）有限公司 It is suitble to the nutritional staple food of patients with diabetes mellitus
CN110638038A (en) * 2019-08-19 2020-01-03 刘德平 Medical formula nutritional meal replacement powder for controlling hyperglycemia and preparation method thereof
CN113017089A (en) * 2021-04-08 2021-06-25 上海菁睿健康管理有限公司 Meal replacement composition for improving basal metabolism level and preparation method and application thereof
CN113384654A (en) * 2021-07-21 2021-09-14 张学记 Hypoglycemic composition and preparation method and application thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108112996A (en) * 2017-12-12 2018-06-05 法尔玛国际健康管理有限公司 A kind of alimentation composition for controlling diabetes B crowd hyperglycaemia and improving immunity
CN108294231A (en) * 2017-12-19 2018-07-20 丽睿客信息科技（北京）有限公司 It is suitble to the nutritional staple food of patients with diabetes mellitus
CN110638038A (en) * 2019-08-19 2020-01-03 刘德平 Medical formula nutritional meal replacement powder for controlling hyperglycemia and preparation method thereof
CN113017089A (en) * 2021-04-08 2021-06-25 上海菁睿健康管理有限公司 Meal replacement composition for improving basal metabolism level and preparation method and application thereof
CN113384654A (en) * 2021-07-21 2021-09-14 张学记 Hypoglycemic composition and preparation method and application thereof

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