CN105341641A - Health-care flour capable of reducing blood sugar and preparation method of health-care flour - Google Patents

Abstract

The invention discloses a hypoglycemic health-care flour and a preparation method thereof. The flour is mainly composed of the following components by mass: 80-95 parts of wheat flour, 8-15 parts of oat flour, 4-6 parts of buckwheat flour, 3-6 parts of polyfructose, 2-4 parts of L-arabinose, konjac Powder 0.5 ~ 1.5 parts. The flour product has a good taste, high safety, and can also provide a certain amount of energy. The added oat flour, tartary buckwheat flour, polyfructose, L-arabinose and konjac purified powder have mutual synergistic and multiplied effects in reducing blood sugar , from improving glucose tolerance, enhancing insulin function, inhibiting the conversion of starch into glucose, delaying the absorption rate of carbohydrates by the human small intestine wall, promoting intestinal peristalsis, slowing down the hydrolysis rate of starch and other aspects to reduce the postprandial blood sugar level of diabetic patients , Reduce the damage caused by high blood sugar to its body.

Description

A kind of hypoglycemic health care flour and preparation method thereof

technical field

The invention belongs to the technical field of food preparation, and in particular relates to a hypoglycemic health-care flour and a preparation method thereof.

Background technique

With the improvement of living standards, major changes have taken place in people's diet structure, which has changed from "high grain diet" type to "three high" type (high protein, high fat and high energy), which has brought various The prevalence of various chronic diseases, such as diabetes, cardiovascular disease, intestinal disease, obesity, etc. The incidence of diabetes in the world is 3% to 5%, and it is more serious in my country. According to statistics in 2013, there are more than 120 million people. One of the main reasons is that people pursue fine and fine food, such as various refined flour. This kind of flour is very popular because of its white appearance, good taste, good processing performance and high product quality. However, this kind of flour is more likely to cause postprandial blood sugar rise, increase the risk of diabetes, and seriously damage the patient's body healthy. The prior art also has multiple hypoglycemic flours for diabetics.

CN102960387A discloses a kind of health-care flour for diabetic patients, which is composed of buckwheat, wheat, soybean, yam, arrowroot powder, poria powder, and astragalus; Raw materials: wheat, wheat germ, pumpkin flower, mung bean powder, lily, bitter gourd, yam, kudzu root, cassia seed, codonopsis pollen, astragalus, pumpkin and ginseng extract; CN103371323A discloses a konjac soybean hypoglycemic flour and its preparation method The hypoglycemic flour is composed of flour, konjac, soybean, corn silk, wheat bran, pumpkin, clove leaf, rehmannia glutinosa, buckwheat root, ginger, epimedium, mulberry, Codonopsis pilosula, thistle and strawberry leaf.

The above-mentioned hypoglycemic flour is often added with various Chinese medicinal materials, such as pueraria root, astragalus root, cassia seed, ginseng extract, rehmannia glutinosa, epimedium, codonopsis, etc. Although it has a certain effect of lowering blood sugar, the smell of the added Chinese medicinal materials is not However, the processing performance is poor, the taste of the prepared product is not good, the quality is not good, and some Chinese medicinal materials also have certain side effects, which cause adverse effects on the human body.

CN103829140A discloses a kind of grain flour, which is composed of whole wheat flour, oat flour, buckwheat flour, konjac flour, dehydrated fungus powder, dehydrated celery powder, fructooligosaccharides, seabuckthorn extract, Polygonatum odoratum extract, quail meat particles, sea shrimp powder, Composed of fresh corn flour, carrot granules, and water. Although the grain flour does not contain Chinese medicinal materials, it is not suitable for regular consumption as daily flour, and the starch content in the grain flour is low, so it is difficult to meet the daily energy needs of diabetics, which limits its practical application to a certain extent.

Contents of the invention

The purpose of the present invention is to provide a hypoglycemic health-care flour, thereby solving the problems in the prior art that the hypoglycemic flour mostly contains traditional Chinese medicine components or the content of the flour is too low, which makes it difficult to guarantee food taste, safety and energy supply. At the same time, it can help to reduce the postprandial blood sugar level of diabetic patients and reduce the damage caused by high blood sugar to the body.

The second object of the present invention is to provide a method for preparing the above-mentioned flour.

In order to achieve the above object, the technical solution adopted in the present invention is:

A hypoglycemic health-care flour, mainly composed of the following components by mass: 80-95 parts of wheat flour, 8-15 parts of oat flour, 4-6 parts of buckwheat flour, 3-6 parts of polyfructose, 2 parts of L-arabinose ～4 parts, konjac flour 0.5～1.5 parts.

The hypoglycemic health-care flour provided by the invention uses conventional flour as a carrier, is equipped with miscellaneous grain ingredients such as oat flour, buckwheat flour, and konjac flour, and is supplemented with polyfructose and L-arabinose components, so that the obtained hypoglycemic flour has a mouthfeel Well, it is safe and can provide a certain amount of energy. In this flour, oat flour is rich in soluble β-glucan, which can improve glucose tolerance and reduce the degree of starch hydrolysis by α-amylase; it can wrap starch molecules, affect the structure of protein-starch matrix, and reduce the The interaction between starch hydrolytic enzymes and starch substrate molecules; buckwheat flour contains a certain amount of resistant starch, which is not absorbed by the small intestine, but is fermented in the large intestine, causing the slow release of glucose; its Cr ³⁺ content is rich , constitute the glucose tolerance factor, which can enhance the function of insulin; at the same time, the buckwheat component can also act as a glucosidase inhibitor, and its composition contains a certain amount of sugar alcohols, which can increase the number of insulin receptors to increase the insulin resistance. The sensitivity of binding to receptors promotes the uptake of glucose by tissues and reduces the blood sugar level of diabetic patients; as an insoluble dietary fiber, polyfructose can promote intestinal peristalsis, shorten the passage time of food in the intestine, and increase the stool L-arabinose can delay the absorption rate of glucose and slow down the hydrolysis rate of starch. These effects have a positive effect on improving gastrointestinal function and can relieve the pain caused by constipation to diabetics; L-arabinose can inhibit the conversion of starch into Glucose, blocking the production of glucose; konjac flour can form high-viscosity water-soluble substances, which can effectively delay the absorption rate of carbohydrates by the human small intestine wall.

The hypoglycemic health-care flour provided by the invention, on the basis of ensuring mouthfeel, safety and providing a certain amount of energy, oat flour, buckwheat flour, polyfructose, L-arabinose and konjac powder added on the carrier of wheat flour can reduce blood sugar. It has a mutual synergistic effect and a multiplier effect, from improving glucose tolerance, enhancing insulin function, inhibiting the conversion of starch into glucose, delaying the absorption rate of carbohydrates by the human small intestine wall, promoting intestinal peristalsis, slowing down the hydrolysis rate of starch, etc. Reduce the postprandial blood sugar level of diabetic patients and reduce the damage caused by high blood sugar to their bodies.

The wheat flour can be conventional flour or refined flour on the market.

The buckwheat flour is preferably tartary buckwheat flour. The buckwheat flour can be sweet buckwheat flour or tartary buckwheat flour. The medicinal efficacy of tartary buckwheat is higher than that of ordinary buckwheat, and the use of tartary buckwheat flour has better hypoglycemic effect.

The konjac flour is preferably purified konjac flour. Konjac purified powder is made of konjac flour, with edible alcohol as the carrier. After repeated soaking and purification, the ash, cellulose, pigment, alkaloid and other components in the konjac flour are removed, so that the purity of glucomannan is higher, which is beneficial to The formation of high-viscosity water-soluble substances can effectively delay the absorption rate of carbohydrates in the small intestine wall of the human body.

The preparation method of the above-mentioned hypoglycemic health-care flour includes: mixing oat flour, buckwheat flour, polyfructose, L-arabinose and konjac flour, adding water, stirring and aging at 85-95°C, spray drying, and sieving to obtain miscellaneous grains Mixed flour; mix the multigrain mixed flour and wheat flour evenly.

Preferably, oat flour, buckwheat flour, polyfructose, L-arabinose and konjac flour are respectively passed through a 60-mesh sieve, and then the raw material powders are mixed and then added with water.

The buckwheat flour is tartary buckwheat flour.

The konjac powder is purified konjac powder.

The mass of the added water is 15 to 25 times of the total mass of the mixed oat flour, buckwheat flour, polyfructose, L-arabinose and konjac flour.

The aging time is 1-1.5 hours. The screen used for the sieving is 120 mesh.

The preparation method provided by the present invention can be made by adding water and aging components such as oat flour, buckwheat flour, polyfructose, L-arabinose and konjac flour, and then simply mixing them with wheat flour after spray drying. The whole preparation process is simple The flour is compact, the quality of the obtained flour is stable, and it is suitable for large-scale popularization and application.

detailed description

The present invention will be further described below in conjunction with specific examples.

Example 1

The hypoglycemic health-care flour of this embodiment is mainly composed of the following components by mass: 80 parts of refined flour, 15 parts of oat flour, 6 parts of tartary buckwheat flour, 3 parts of polyfructose, 2 parts of L-arabinose, purified konjac Powder 1.5 parts.

The preparation method of the hypoglycemic health-care flour of the present embodiment includes: passing oat flour, tartary buckwheat flour, polyfructose, L-arabinose and konjac purified powder through a 60-mesh sieve, adding 20 times the total mass of water after mixing, and Stir and mature at 85°C for 1 hour, spray dry, and pass through a 120-mesh sieve to obtain the mixed grain powder; mix the mixed grain powder and refined flour in a mixer for 20 minutes to obtain the product.

Example 2

The hypoglycemic health-care flour of this embodiment is mainly composed of the following components by mass: 95 parts of refined flour, 8 parts of oat flour, 4 parts of tartary buckwheat flour, 3 parts of polyfructose, 4 parts of L-arabinose, purified konjac Powder 0.5 part.

The preparation method of the hypoglycemic health-care flour of the present embodiment includes: passing oat flour, tartary buckwheat flour, polyfructose, L-arabinose and konjac purified powder through a 60-mesh sieve, adding 25 times the total mass of water after mixing, and Stir and mature at 95°C for 1 hour, spray dry, and pass through a 120-mesh sieve to obtain the mixed grain powder; mix the mixed grain powder and refined flour in a mixer for 30 minutes to obtain the product.

Example 3

The hypoglycemic health-care flour of this embodiment is mainly composed of the following components by mass: 90 parts of refined flour, 8 parts of oat flour, 5 parts of tartary buckwheat flour, 6 parts of polyfructose, 3 parts of L-arabinose, purified konjac Powder 0.5 part.

The preparation method of the hypoglycemic health-care flour of the present embodiment includes: passing oat flour, tartary buckwheat flour, polyfructose, L-arabinose and konjac purified powder through a 60-mesh sieve, adding 15 times the total mass of water after mixing, and Stir and mature at 90°C for 1.5 hours, spray dry, pass through a 120-mesh sieve to obtain mixed grain powder; mix the mixed grain powder and refined flour in a mixer for 30 minutes to obtain the product.

Example 4

The hypoglycemic health-care flour of this embodiment is mainly composed of the following components by mass: 87 parts of refined flour, 12 parts of oat flour, 4.5 parts of tartary buckwheat flour, 4.8 parts of polyfructose, 4.5 parts of L-arabinose, purified konjac Powder 0.8 part.

The preparation method of the hypoglycemic health-care flour of the present embodiment includes: passing oat flour, tartary buckwheat flour, polyfructose, L-arabinose and konjac purified powder through a 60-mesh sieve, adding 20 times the total mass of water after mixing, and Stir and ripen at 90°C for 1 hour, spray dry, pass through a 120-mesh sieve to obtain the mixed grain powder; mix the mixed grain powder and refined flour in a mixer for 30 minutes to obtain the product.

Test case

The hypoglycemic flour obtained in Examples 1 to 4 of the present invention, flour + oat flour, flour + tartary buckwheat flour, flour + polyfructose, flour + L-arabinose, and flour + konjac purified powder were tested for their hypoglycemic effect. Hypoglycemic effect test method is according to Ministry of Public Health " health food functional evaluation procedure ", with each embodiment gained hypoglycemic flour, flour+oat flour (quality is accounted for mass maximum percentage example calculation of oat flour in the mixed flour formula in each embodiment Weighing), flour+tartary buckwheat flour (the quality is calculated and weighed according to the maximum mass percentage of tartary buckwheat flour in the mixed flour formula in each embodiment), flour+polyfructose (the quality is weighed by the mixed flour formula in each embodiment) Polyfructose accounted for the mass percentage of the maximum percentage calculation and weighing), flour+L-arabinose (quality is calculated and weighed according to the maximum mass percentage of L-arabinose in the mixed flour formula in each embodiment), flour+konjac purified powder (mass Calculate and weigh according to the maximum mass percentage of konjac purified powder in the mixed flour formula in each embodiment), and compare its therapeutic effect on diabetes by establishing a rat alloxan diabetes model at the same dose.

The experimental diabetic rats were randomly divided into 11 groups, namely blank control group, positive control group and 9 test groups. Breeding in single cages, drinking water and feed are gradually increased and decreased, and the next day there is almost no surplus, and they are adapted for 4 days. From the 5th day onwards, the blood sugar was measured regularly every morning and gavage. Among them, the dosage of the test group was 2.5g/(kg·d), the normal saline of the control group was 3ml/(kg·d), the positive control metformin hydrochloride tablet was 125mg/(kg·d), and the test period was 21 days. The hypoglycemic effect is shown in Table 1.

Table 1 Comparison of different formula flours on hypoglycemic effects in diabetic rats

As can be seen from the test results in Table 1, the blood sugar-lowering flours of Examples 1-4 are compared with flour+oat flour, flour+tartary buckwheat flour, flour+polyfructose, flour+L-arabinose, flour+konjac purified powder. The blood sugar effect is remarkable, and the maximum reduction percentage of the blood sugar concentration of rats is 37.88% compared with the diabetes model group.

Claims (9)

1. A hypoglycemic health-care flour, characterized in that it is mainly composed of the following components by mass: 80 to 95 parts of wheat flour, 8 to 15 parts of oat flour, 4 to 6 parts of buckwheat flour, and 3 to 6 parts of polyfructose , 2 to 4 parts of L-arabinose, 0.5 to 1.5 parts of konjac powder. 2. The flour according to claim 1, characterized in that, said buckwheat flour is tartary buckwheat flour. 3. flour as claimed in claim 1, is characterized in that, described konjac powder is konjac purified powder. 4. A preparation method of flour as claimed in claim 1, characterized in that, comprising: adding water after mixing oat flour, buckwheat flour, polyfructose, L-arabinose and konjac flour, and adding water at 85-95°C Stir and ripen, spray dry, and sieve to get the mixed grain powder; mix the mixed grain powder with wheat flour evenly. 5. the preparation method of flour as claimed in claim 4 is characterized in that, described buckwheat flour is tartary buckwheat flour. 6. the preparation method of flour as claimed in claim 4 is characterized in that, described konjac powder is konjac purified powder. 7. the preparation method of flour as claimed in claim 4 is characterized in that, the quality of adding water is 15～25 times of total mass after oat flour, buckwheat flour, polyfructose, L-arabinose and konjac flour mix. 8. The method for preparing flour according to claim 4, characterized in that, the aging time is 1 to 1.5 hours. 9. the preparation method of flour as claimed in claim 4 is characterized in that, the used screen cloth of described sieving is 120 orders.