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Functional five-cereal mate for reducing blood sugar

A functional, hypoglycemic technology, applied in the field of hypoglycemic functional grain companions, can solve problems such as poor nutritional content or functional effects, lack of mixed grains, poor taste, etc., to achieve anti-oxidation and inhibition of α-amylase Activity, improvement of fasting blood sugar, and effect of improving taste value

Pending Publication Date: 2021-03-16
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, most of the current related patents simply compound miscellaneous grains. Even if the miscellaneous grains are carefully selected, the main consideration is the effect of the miscellaneous grains on lowering blood sugar and blood pressure. There is no scientific method for compounding miscellaneous grains
[0004] In addition, the taste of miscellaneous grains is often poor when eaten alone; the palatability of miscellaneous grain products can be improved by combining miscellaneous grains with rice and other staple foods. It can be seen that multigrain rice has a certain market space
However, the GI value of rice itself is relatively high, and it is not yet known whether a lower GI effect can be achieved through the preparation of miscellaneous grains and rice
In addition, when the types of miscellaneous grains are relatively single, their nutritional components or functions are often poor or single

Method used

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  • Functional five-cereal mate for reducing blood sugar
  • Functional five-cereal mate for reducing blood sugar
  • Functional five-cereal mate for reducing blood sugar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Example 1: Functional grain products

[0056] Product 1: 20 parts of mung beans, 20 parts of black rice, 20 parts of oat germ rice, 20 parts of blood glutinous rice, 20 parts of tartary buckwheat.

[0057] Product 2: 20 parts of non-soaked mung beans, 20 parts of non-soaked black rice, 20 parts of oat germ rice, 20 parts of blood glutinous rice, 20 parts of tartary buckwheat.

[0058] Product 3: 5 parts of mung beans, 25 parts of black rice, 25 parts of oat germ rice, 25 parts of blood glutinous rice, 20 parts of tartary buckwheat.

[0059] Product 4: 20 parts of non-soaked mung beans, 15 parts of non-soaked black rice, 20 parts of oat germ rice, 25 parts of blood glutinous rice, and 20 parts of tartary buckwheat.

[0060] Product 5: 35 parts of mung beans, 10 parts of black rice, 20 parts of oat germ rice, 20 parts of blood glutinous rice, 15 parts of tartary buckwheat.

[0061] Product 6: 20 parts of mung beans, 5 parts of black rice, 25 parts of oat germ rice, 25 p...

Embodiment 2

[0083] Example 2: Application of functional five-grain product as a companion - multigrain rice

[0084] (1) Soak ordinary mung beans and ordinary black rice in water for 2 hours.

[0085] (2) Weigh 20 grams of mung beans obtained in step (1), 20 grams of black rice, 20 grams of oat germ rice, 12 grams of tartary buckwheat, 20 grams of blood glutinous rice, 100 grams in total, add 100 grams of polished rice, and mix them evenly , wash twice without soaking, add water, the mass ratio of water to miscellaneous grains is 1.9:1, cook under normal pressure for 40 minutes, keep warm for 25 minutes, a total of 65 minutes, you can get miscellaneous grains rice. After testing, the GI value of multigrain rice is 64.79.

Embodiment 3

[0086] Example 3: Application of functional five-grain product as a companion - multigrain rice

[0087] (1) Treat miscellaneous grains through high-temperature fluidization treatment to obtain non-foaming miscellaneous grains; the high-temperature fluidization treatment conditions of each miscellaneous grains are: mung beans at 165°C, black rice at 145°C, and the fluidization time is 15s to obtain non-foaming mung beans and non-foaming black rice .

[0088](2) Weigh 20 grams of foam-free mung beans obtained in step (1), 20 grams of foam-free black rice, 20 grams of oat germ rice, 12 grams of tartary buckwheat, and 20 grams of blood glutinous rice, totaling 100 grams, adding 100 grams of polished rice, After mixing it evenly, wash it twice, without soaking, add water, the mass ratio of water to miscellaneous grains is 1.9:1, cook under normal pressure for 40 minutes, keep warm for 25 minutes, a total of 65 minutes, and you can get miscellaneous grains rice. After testing, the...

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Abstract

The invention discloses a functional five-cereal mate for reducing blood sugar, and belongs to the technical field of functional foods and food processing. According to the invention, mung beans, black rice, oat germinated rice, red glutinous rice and tartary buckwheat are combined and matched for the first time to prepare the functional food, the five components are combined and matched to generate a synergistic effect, GI value can be reduced to 58.41 or below, and the functional food has obvious functional effects of improving blood sugar, reducing blood sugar and the like. The functional five-cereal mate can be eaten alone, and can improve taste value when eaten with other staple foods. Soaking-free coarse cereals subjected to high-temperature fluidization treatment are used, so that taste value of coarse cereals can be increased. The functional five-cereal mate has outstanding advantages of simple process, low investment cost, low energy consumption, easiness in industrial production and the like, and meanwhile, the adopted raw materials are edible raw materials, are non-toxic and harmless and do not bring any toxic or side effect.

Description

technical field [0001] The invention relates to a functional grain mate for lowering blood sugar, which belongs to the field of functional food and the technical field of food processing. Background technique [0002] Miscellaneous grains usually refer to grain and bean crops other than the five major crops of rice, wheat, corn, soybean and potato. Mainly include: sorghum, millet, buckwheat (sweet buckwheat, tartary buckwheat), oats (naked oats), barley, millet, millet, barley, grain amaranth and kidney beans (kidney beans), mung beans, adzuki beans (red bean, red bean), black beans etc. It is generally rich in nutrients, and the content of vitamin E, folic acid, and bioflavonoids in miscellaneous grains is also richer than fine grains. These nutrients have strong physiologically active effects, such as lowering blood sugar, lowering blood pressure, lowering blood fat, and reducing weight. Replacing some fine grains with miscellaneous grains can help diabetic patients con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L11/00A23L25/00A23L33/00C12G3/022C12G3/021C12G3/026
CPCA23V2002/00A23L7/10A23L11/00A23L25/20A23L33/00C12G3/021C12G3/022C12G3/026A23V2200/326A23V2200/328
Inventor 李永富
Owner JIANGNAN UNIV
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