CN106262830A - A kind of special homogenate diet of diabetes patient and preparation method thereof - Google Patents

Abstract

The invention relates to a special homogenate meal for diabetics and a preparation method thereof, belonging to the technical field of food engineering. The special homogenized diet for diabetics of the present invention consists of 18-20 parts of high oleic sunflower oil, 6-8 parts of soybean oil, 15-23 parts of maltodextrin, 12-15 parts of potato starch, and 12-15 parts of sorghum flour , 1‑3 parts of isomaltooligosaccharide, 10‑12 parts of whey protein, 4‑6 parts of soybean protein, 4‑5 parts of resistant dextrin, 0.2‑0.4 parts of multivitamins and 4.7‑5.6 parts of multivitamins. Wherein the sorghum flour and the resistant dextrin are used in combination according to a specific ratio to improve solubility, viscosity and stability after brewing. In addition, after high-oleic acid sunflower oil and soybean oil are treated with microcapsules, it can effectively avoid the damage of high temperature to the oil, which is conducive to the brewing of homogenized meals, and prevents the phenomenon of "running oil" after high-temperature brewing, making the brewing The appearance of the product after soaking is uniform and consistent, without adverse phenomena such as suspension and delamination, which improves the sensory quality of the product.

Description

A special homogenate meal for diabetics and its preparation method

technical field

The invention relates to a special homogenate meal for diabetics and a preparation method thereof, belonging to the technical field of food engineering.

Background technique

Diabetes is one of the important non-communicable diseases currently threatening global human health. According to the statistics of the International Diabetes Federation (IDF), the number of diabetic patients in the world has reached 370 million in 2011, 80% of which are in developing countries. It is estimated that by 2030 there will be nearly 550 million diabetic patients in the world. In 2011, 4.6 million people died of diabetes worldwide, and the global medical cost of diabetes reached 465 billion US dollars in that year. Among them, the rapid growth of diabetes in China and other developing countries has brought a heavy burden to the social and economic development of these countries. The survey on the economic burden of diabetes conducted by CDS from 2007 to 2008 found that compared with people with normal blood sugar, the number of days in hospital for diabetic patients doubled, the number of visits to doctors increased by 2.5 times, and medical expenses increased by 2.4 times. The medical expenses of diabetic patients with a disease course of more than 10 years increased nearly three times compared with those with a disease course of less than 5 years. If no measures are taken to prevent the conversion of prediabetes to diabetes, the number of people with diabetes in my country will further increase. However, if the patients who have been diagnosed cannot get good treatment and management, the heavy mental and economic burden brought by diabetes complications to individuals, families and the country will seriously affect the healthy development of our society and economy.

Medical nutritional therapy (MNT) is a general term for specific interventions for nutritional problems in diabetes in clinical settings. It includes individualized nutritional assessment and nutritional diagnosis for patients, formulating corresponding nutritional intervention plans and implementing and monitoring them within a certain period of time. MNT adjusts nutrient structure and controls energy intake, which is beneficial to control blood sugar and improve incretin secretion, maintain ideal body weight and prevent malnutrition. The goal of MNT is to correct the existing metabolic disorders and reduce the burden of pancreatic β cells on the premise of ensuring the normal life of patients and the normal growth and development of children and adolescents, so as to delay and reduce the occurrence and development of diabetes and complications, and further improve their quality of life . For people at high risk of type 2 diabetes, MNT can prevent the transformation of prediabetes to diabetes, reduce the risk of diabetes and improve the quality of life through moderate weight loss (7%), regular and moderate physical activity (>150min per week), and reasonable diet control and clinical outcomes, and save medical expenses; for hospitalized diabetic patients, MNT can reduce the occurrence of infection and complications, greatly shorten the length of hospital stay, reduce the amount of insulin used, and reduce the economic burden of patients.

As one of the MNT, homogenized meal for diabetics, according to the nutritional needs and dietary characteristics of patients, select high-quality sorghum flour, potato starch and other carbohydrate materials rich in natural resistant starch, together with whey protein, soybean Protein, high oleic sunflower oil and other nutrients, refer to the daily dietary nutrient reference intake requirements recommended in the "Guidelines for Medical Nutrition Therapy of Diabetes in China" formulated by the Diabetes Branch of the Chinese Medical Association, taking into account the comprehensiveness of nutrients, Well-balanced and well-designed formula is refined by modern food production technology. It is a nutritious and balanced digestible food with the characteristics of easy digestion, low price and convenient consumption.

At present, the homogenized meal products for diabetics on the market are mainly divided into two categories: imported and domestic products. Imported products mostly adopt wet granulation process, which requires high production equipment and technical requirements. The brewed products have the advantages of uniform appearance, no suspended impurities, and no obvious precipitation after long-term storage, but the taste is weak and the price is high. Not suitable for long-term use by patients with general income; domestic products mostly use dry material mixing process, that is, the raw materials required in the formula are mixed evenly in proportion at one time, no re-granulation process is required, the required production equipment and technical requirements are low, and the product is easy to prepare , strong taste, balanced nutrition, and affordable price, but the solubility is low, the slurry is uneven after brewing, and the precipitation is obvious after a long time, and the taste is poor (grainy), which has a certain impact on the appetite of patients.

Contents of the invention

The purpose of the present invention is to solve the above-mentioned problems in the homogenized meal prepared by the dry material mixing process, and provide a special homogenized meal for diabetics with high solubility, good taste and good brewing performance and a preparation method thereof. By optimizing the product formula, the present invention greatly improves the quality of the product, and is very close to imported products in terms of solubility, taste, consistency, brewing performance, etc., improves the taste of the product, and is suitable for most patients to take for a long time. In addition, the preparation method of the present invention simplifies the technological process and saves the production cost.

Technical solutions:

A special homogenized meal for diabetics, which consists of 18-20 parts of high oleic sunflower oil, 6-8 parts of soybean oil, 15-23 parts of maltodextrin, 12-15 parts of potato starch, and 12-20 parts of sorghum flour. 15 parts, 1-3 parts of isomaltooligosaccharide, 10-12 parts of whey protein, 4-6 parts of soybean protein, 4-5 parts of resistant dextrin, 0.2-0.4 parts of multivitamins, 4.7-5.6 parts of multivitamins ;

The high oleic sunflower oil is high oleic sunflower oil microcapsules; the soybean oil is soybean oil microcapsules;

The oleic acid content of the high oleic sunflower oil is higher than 70wt%;

The parts are parts by weight.

The above-mentioned homogenized diet for diabetics is mainly composed of sorghum flour and potato starch, which have the effects of lowering blood sugar and regulating blood fat, and is formulated with various nutrients; the carbohydrates are composed of maltodextrin, potato starch, sorghum flour and oligomeric iso Maltose is provided; fat is provided by high oleic sunflower oil and soybean oil; protein is provided by whey protein and soybean protein; its nutritional composition meets the daily dietary nutrient reference intake requirements recommended in the "Guidelines for Medical Nutrition Therapy of Diabetes in China" . Ultrafine grinding of sorghum rice can effectively improve the solubility of sorghum flour, and sorghum has the effects of lowering blood sugar and regulating blood lipids, increasing its nutritional value; adding an appropriate amount of isomaltooligosaccharide has various effects such as lowering sugar, preventing dental caries, and preventing starch aging. Function, can improve the quality of homogenized meal, prevent the shortening of product storage time due to starch aging, and at the same time play the role of nutrition and health care; resistant dextrin is heat-resistant and acid-resistant, easily soluble in liquid, and has a low viscosity, Low blood sugar response, long heat release time, good for weight control, good for intestinal health, high tolerance dose, in addition to simply strengthening the fiber content of the diet, it also has many health benefits. The use of sorghum flour and resistant dextrin according to a specific ratio also unexpectedly plays a role in improving the brewing performance in the present invention, specifically, increasing solubility, improving viscosity, and improving stability after brewing. In addition, liquid high oleic sunflower oil and soybean oil are made into microcapsules through wall material embedding, which is very convenient in terms of packaging and transportation; in addition, high oleic sunflower oil and soybean oil microcapsules can effectively Avoid oxidative deterioration, maintain the original fragrance of high oleic sunflower oil and soybean oil, so that nutrients such as oleic acid and linoleic acid can be preserved to the greatest extent; and high oleic sunflower oil and soybean oil are microencapsulated After treatment, it can effectively avoid the damage of high temperature to the oil, which is beneficial to the brewing of homogenized meal, prevents the phenomenon of "running oil" after high temperature brewing, and makes the appearance of the brewed product uniform, without suspension, stratification, etc. Improve the sensory quality of the product. Therefore, the special homogenized meal for diabetics of the present invention has the advantages of high solubility, good taste and good brewing performance.

The above-mentioned special homogenate meal for diabetics has a preferred ratio of:

18 parts of high oleic sunflower oil, 8 parts of soybean oil, 18 parts of maltodextrin, 13 parts of potato starch, 13 parts of sorghum flour, 4 parts of isomaltooligosaccharide, 10 parts of whey protein, 6 parts of soybean protein, resistance 4.8 parts of dextrin, 0.2 parts of multivitamins, and 5 parts of compound minerals.

The particle size of sorghum flour has a certain influence on the preparation and appearance of the homogenized meal. As the particle size of sorghum flour decreases, the organizational structure of sorghum flour becomes loose, the specific surface area of the particles increases, the porosity increases, and Under the action of ultrafine pulverization, some cells are broken, more hydrophilic groups in sorghum flour are exposed, the contact area and contact sites between particles and water are increased, and their dispersibility is enhanced, so the solubility increases accordingly, and agglomeration The sorghum flour with a particle size of 600 mesh has the highest solubility and the lowest caking rate. With the further reduction of the particle size, the specific surface area and surface energy between the particles are further increased, and the small particles tend to coalesce, so the solubility decreases and the agglomeration rate increases. Therefore, in the above-mentioned homogenized meal for diabetics, preferably, the particle size of the sorghum flour is 600-800 mesh; more preferably, the particle size of the sorghum flour is 600 mesh.

The above-mentioned homogenized diet for diabetics, the sorghum flour is preferably prepared by the following method: the sorghum rice is soaked in water for 2-3 hours, peeled, and then ultrafinely pulverized to obtain 600-mesh sorghum flour; The addition amount is 3wt%.

Due to the characteristics of high heat production, high noise, and high dust emission of traditional crushing machinery, the preparation of traditional sorghum flour must adopt multiple rapid crushing techniques to avoid potential safety hazards caused by long-term operation of the equipment; in addition, repeated crushing makes sorghum flour The size is not uniform, the bioactive components in the powder are destroyed, and the consumption of raw materials is increased; in addition, due to technical limitations, the crushing particle size of traditional crushing equipment is mostly 50-200 mesh, and it is difficult to reach 600 mesh even after repeated crushing. above. This patent adopts the superfine pulverization technology, is about to put the sorghum after peeling into superfine pulverization equipment, makes sorghum flour of 600 orders. Compared with ordinary crushing technology, ultra-fine crushing technology does not generate heat during the crushing process, and retains the nutritional value of sorghum to the greatest extent; the particle size is fine and evenly distributed, which increases the adsorption and solubility of sorghum flour and improves the impact of the product. The foaming performance makes the product more refreshing; the whole process is only crushed once, saving raw materials and improving the yield; the whole process is carried out in a closed system, which not only avoids the pollution of the surrounding environment by fine powder, but also prevents the dust in the air from polluting the product.

The present invention also provides a preparation method of the above-mentioned homogenized diet for diabetics, comprising the following steps:

(1) Put sorghum flour with high oleic sunflower oil, soybean oil, maltodextrin, potato starch, isomaltooligosaccharide, whey protein, soybean protein, resistant dextrin, multivitamin and multimineral through vacuum The feeder is added to the three-dimensional mixer to mix the materials;

(2) Put the mixed material obtained in step 1 into a tunnel microwave dryer for drying and sterilization until the water content is less than 2wt%.

Further, in step (2), the microwave drying conditions are as follows: microwave output power: 10KW, ambient temperature: 5-40°C.

The advantages of the present invention are:

(1) The homogenized diet for diabetics prepared through reasonable matching is rich in nutrition, convenient to prepare, high in solubility and good in taste.

(2) The special homogenized meal for diabetics and the preparation method provided by the present invention have fewer processing steps, retain the nutritional components of each raw material to the greatest extent, and improve their nutritional value.

detailed description

Example 1

(1) The sorghum rice is soaked in water (the amount of water added is 3wt% relative to the sorghum rice) for 2-3 hours, peeled, dried at 60°C for 24 hours, and ultrafinely pulverized with a superfine pulverizer to obtain 600-mesh sorghum flour;

(2) Take 18 parts of high oleic sunflower oil microcapsules (the oleic acid content of high oleic sunflower oil is higher than 70wt%, the same below), 8 parts of soybean oil microcapsules, 18 parts of maltodextrin, and 13 parts of potato starch 13 parts of sorghum flour, 4 parts of isomaltooligosaccharide, 10 parts of whey protein, 6 parts of soybean protein, 4.8 parts of resistant dextrin, 0.2 parts of multivitamin, 5 parts of multivitamin, added to Three-dimensional mixer to mix the material;

(3) Add the mixed material obtained in step 2 to a tunnel microwave dryer for drying and sterilization until the water content is less than 2wt%. The microwave drying conditions are: microwave output power: 10KW, ambient temperature: 5-40°C.

Example 2

(1) Take 19 parts of high oleic sunflower oil microcapsules, 7 parts of soybean oil microcapsules, 15 parts of maltodextrin, 15 parts of potato starch, 15 parts of sorghum flour (prepared in Example 1), 3 parts of isomaltooligosaccharide 12 parts of whey protein, 4 parts of soybean protein, 4 parts of resistant dextrin, 0.4 parts of multivitamins, 5.6 parts of multivitamins, and 5.6 parts of multivitamins, which are added to the three-dimensional mixer through a vacuum feeder to mix the materials evenly;

(2) Add the mixed material obtained in step 1 to a tunnel microwave dryer for drying and sterilization until the water content is less than 2wt%. The microwave drying conditions are: microwave output power: 10KW, ambient temperature: 5-40°C.

Example 3

(1) Take 20 parts of high oleic sunflower oil microcapsules, 6 parts of soybean oil microcapsules, 23 parts of maltodextrin, 12 parts of potato starch, 12 parts of sorghum flour (prepared in Example 1), 1 part of isomaltooligosaccharide 11 parts of whey protein, 5 parts of soybean protein, 5 parts of resistant dextrin, 0.3 parts of multivitamins, 4.7 parts of multivitamins, and 4.7 parts of multivitamins, which are added to the three-dimensional mixer through a vacuum feeder to mix the materials evenly;

(2) Add the mixed material obtained in step 1 to a tunnel microwave dryer for drying and sterilization until the water content is less than 2wt%. The microwave drying conditions are: microwave output power: 10KW, ambient temperature: 5-40°C.

Example 4

(1) Sorghum rice is soaked in water (the amount of water added is 3wt% of sorghum rice) for 2-3 hours, peeled, dried at 60°C for 24 hours, crushed repeatedly for 3-5 times with a common grinder, and passed through a 200-mesh sieve to obtain sorghum flour.

(2) Take 18 parts of high oleic sunflower oil microcapsules, 8 parts of soybean oil microcapsules, 18 parts of maltodextrin, 13 parts of potato starch, 13 parts of sorghum flour, 4 parts of isomaltooligosaccharide, and 10 parts of whey protein , 6 parts of soybean protein, 4.8 parts of resistant dextrin, 0.2 parts of multivitamins, and 5 parts of compound minerals are added to the three-dimensional mixer through a vacuum feeder to make the materials evenly mixed;

(3) Add the mixed material obtained in step 2 to a tunnel microwave dryer for drying and sterilization until the water content is less than 2wt%. The microwave drying conditions are: microwave output power: 10KW, ambient temperature: 5-40°C.

Comparative example 1

(1) Take 18 parts of high oleic sunflower oil, 8 parts of soybean oil, 18 parts of maltodextrin, 26 parts of potato starch, 4 parts of isomaltooligosaccharide, 10 parts of whey protein, 6 parts of soybean protein, resistant paste 4.8 parts of essence, 0.2 parts of multivitamins, and 5 parts of compound minerals are added to the three-dimensional mixer through a vacuum feeder to make the materials evenly mixed;

(2) Add the mixed material obtained in step 1 to a tunnel microwave dryer for drying and sterilization until the water content is less than 2wt%. The microwave drying conditions are: microwave output power: 10KW, ambient temperature: 5-40°C.

Comparative example 2

(1) Take 18 parts of high oleic sunflower oil, 8 parts of soybean oil, 18 parts of maltodextrin, 13 parts of potato starch, 13 parts of sorghum flour (prepared in Example 1), 4 parts of isomaltooligosaccharide, whey 10 parts of protein, 6 parts of soybean protein, 4.8 parts of soybean polysaccharide, 0.2 parts of multivitamin, 5 parts of multivitamin, and put them into the three-dimensional mixer through a vacuum feeder to make the materials evenly mixed;

(2) Add the mixed material obtained in step 1 to a tunnel microwave dryer for drying and sterilization until the water content is less than 2wt%. The microwave drying conditions are: microwave output power: 10KW, ambient temperature: 5-40°C.

product testing

1. Detect the nutritional content and glycemic index of the products prepared in Examples and Comparative Examples

Carbohydrate determination method:

Determination of reducing sugar in food according to GB5009.7-2008 national food safety standard: direct titration method;

Determination of protein content:

Determination of protein in food according to GB5009.5-2010 national food safety standard: Kjeldahl method;

Determination of fat content:

Determination of fat in food according to GB5009.6-2003 national food safety standard: Soxhlet extraction method;

How to measure glycemic index:

In accordance with the international general Wolever law;

The test results are shown in Table 1;

Table 1

Two, the product that embodiment and comparative example are prepared carries out the detection of brewing performance under identical detection condition:

Solubility determination of homogenate meal:

Weigh 5 g (accurate to 0.01 g) of a sample (m) with known sample moisture (B) in a 50 mL beaker, and dissolve the milk powder in a 50 mL centrifuge tube with 38 mL of water at 25°C to 30°C for several times In, stopper. Place the centrifuge tube in 30°C water for 5 minutes, take it out, and shake it for 3 minutes. Place in a centrifuge and centrifuge at 4000r/min for 10 min to precipitate insoluble matter. Pour off the supernatant, and wipe the tube wall with a cotton plug. Then add 38 mL of water at 25 ℃ ~ 30 ℃, stopper, shake up and down to suspend the precipitate. Centrifuge again in a centrifuge for 10 min, pour off the supernatant, and carefully wipe the tube wall with a cotton plug. Rinse the precipitate into a weighing dish (m1) of known mass with a small amount of water, first evaporate the water in the dish to dryness on a boiling water bath, then transfer it to a 100°C oven, and dry to constant weight (the difference between the last two weights should not exceed 2 mg) and weigh the mass (m2), and calculate its solubility (X) according to the following formula.

Solubility X (%)=100-((m2-m1)×100/(1-B)×m)

Determination of viscosity of homogenized meal:

Use the TA-XT-Plus texture analyzer to measure the viscosity index of the homogenized meal. The test conditions are: the probe is 2.00mm/s before the test, the test speed is 1.00mm/s, the test speed is 2.00mm/s, and the compression distance is 30mm. Samples were tested 5 times.

Determination of sedimentation rate of homogenized meal:

Accurately weigh 20g of dry sample and place it in a 250ml graduated cylinder, measure 180ml of boiling water at 100°C, pour it into the graduated cylinder and stir evenly, after standing for 30min, measure the supernatant liquid height h(cm) and the total height H(cm) ), and calculate the settlement rate K value according to the following formula;

Sedimentation rate K (%) = h/H

The test results are shown in Table 2;

Table 2

.

Claims (7)

1. A special homogenized meal for diabetics, characterized in that it consists of: 18-20 parts of high oleic sunflower oil, 6-8 parts of soybean oil, 15-23 parts of maltodextrin, 12-15 parts of potato starch 12-15 parts of sorghum flour, 1-3 parts of isomaltooligosaccharide, 10-12 parts of whey protein, 4-6 parts of soybean protein, 4-5 parts of resistant dextrin, 0.2-0.4 parts of multivitamin, compound 4.7-5.6 parts of minerals; The high oleic sunflower oil is high oleic sunflower oil microcapsules; the soybean oil is soybean oil microcapsules; The oleic acid content of the high oleic sunflower oil is higher than 70wt%; The parts are parts by weight. 2. according to claim 1, the special homogenate meal for diabetics is characterized in that, 18 parts of high oleic sunflower oil, 8 parts of soybean oil, 18 parts of maltodextrin, 13 parts of potato starch, 13 parts of sorghum flour, 4 parts of isomaltooligosaccharide, 10 parts of whey protein, 6 parts of soybean protein, resistance 4.8 parts of dextrin, 0.2 parts of multivitamins, and 5 parts of compound minerals. 3. According to claim 1 or 2, the special homogenate meal for diabetics is characterized in that the grain size of sorghum flour is 600-800 mesh. 4. The special homogenate meal for diabetics according to claim 3, wherein the grain size of the sorghum flour is 600 mesh. 5. The special homogenate meal for diabetics according to claim 4, characterized in that, said sorghum flour is prepared by the following method: soaking sorghum rice in water for 2-3 hours, peeling, and then ultrafine grinding to obtain 600 mesh Sorghum flour; the amount of water added relative to the sorghum rice is 3wt%. 6. A preparation method for the special homogenate meal for diabetics according to any one of claims 1-5, characterized in that, comprising the following steps: (1) Put sorghum flour with high oleic sunflower oil, soybean oil, maltodextrin, potato starch, isomaltooligosaccharide, whey protein, soybean protein, resistant dextrin, multivitamin and multimineral through vacuum The feeder is added to the three-dimensional mixer to mix the materials; (2) Put the mixed material obtained in step 1 into a tunnel microwave dryer for drying and sterilization until the water content is less than 2wt%. 7. The preparation method according to claim 6, characterized in that, in step (2), the microwave drying conditions are: microwave output power: 10KW, ambient temperature: 5-40°C.