Nutrition-balanced, sugar-controllable, fat-reducing and staple food nutrition-improving medicated food and preparation method thereof

Abstract

The invention discloses nutrition-balanced, sugar-controllable, fat-reducing and staple food nutrition-improving medicated food and a preparation method thereof. The medicated food is prepared from the following raw material components: 5-10% of high-quality protein, 1-10% of high-quality fat-containing food raw materials, 0.8-15% of medicinal and edible traditional Chinese medicines, 5-15% of high-quality carbohydrates, 5-60% of dietary fibers, 2-10% of functional sugar and 1-2% of minerals. The formula food is directly cooked with rice to form rice and porridge or is directly mixed with flour to form cooked wheaten food, so that the contact degree of starch and digestive enzyme and the activity of glycosidase can be reduced, the starch hydrolysis rate can be reduced, and the generation of postprandial blood sugar can be delayed. The formula food is prepared from various functional food raw materials and medicinal and edible food materials, is safe and free of side effects, and can be taken for a long time. All the components supplement each other to achieve a synergistic effect, the glycemic index of a patient can be adjusted, diabetic complications of the patient are improved, and therefore disease rehabilitation of the diabetic patient is promoted.

Description

Technical Field

[0001] The present invention relates to the field of food and health products, and in particular to a nutritionally balanced medicinal food with controlled sugar and fat reduction to improve staple food nutrition and a preparation method thereof. Background Art

[0002] Diabetes is a metabolic disease characterized by high blood sugar due to insulin secretion defects or insulin action disorders. Continuous high blood sugar can affect tissues and organs throughout the body, especially damage or dysfunction of the eyes, kidneys, cardiovascular and nervous systems. In severe cases, it can cause acute complications such as dehydration, electrolyte imbalance and acid-base imbalance, ketosis, acidosis or hyperosmotic coma.

[0003] In recent years, the theoretical research and clinical efficacy of diabetes treatment have made great progress compared with the past. Currently, Western medicine and insulin are mainly used to treat diabetes, but Western medicine and insulin have great toxic side effects and single efficacy. They can only temporarily solve the problem of increased blood sugar, but not the root cause. Moreover, there are few products that can both reduce blood sugar and reduce fat. At the same time, most of them focus on traditional Chinese medicine or raw materials with medicinal and edible properties. The effective ingredients are not clear and the content of effective ingredients is low. At the same time, they focus on the long-term conditioning process, and the short-term blood sugar control is not obvious.

[0004] Rice and wheat have a long history of cultivation and a large planting area, and are important food crops in my country. However, rice and wheat flour have a high glycemic index (GI) and high starch content, which are the key factors that easily cause postprandial blood sugar to rise and fluctuate greatly in daily diet. People with high blood sugar or diabetes have always been troubled by the desire to eat large amounts of rice and pasta but are afraid of high blood sugar after meals. From a nutritional point of view, refined rice and flour have removed most of the dietary fiber and other nutrients because the cortex has been removed. Long-term consumption can easily lead to health problems such as obesity and colon cancer, which does not meet people's health needs.

[0005] In view of the above problems, the present invention provides a nutritionally balanced, sugar-controlled, fat-reducing and staple food medicated food that can regulate the patient's glycemic index, improve the patient's diabetic complications, and thus promote the recovery of diabetic patients. At the same time, it blocks carbohydrate absorption, promotes fat excretion, proliferates beneficial intestinal probiotics, promotes gastrointestinal motility, excretes toxins, loses weight and reduces fat, etc.; in addition, it can also improve the body's immunity. It is suitable for obese people, people with high blood sugar, people with greasy diets, people with weight control needs, people with slimming and beauty, people with sub-health, and people who prevent diabetes. Summary of the invention

[0006] In view of the defects in the prior art, the present invention provides a nutritionally balanced medicinal diet that can control sugar and fat and improve the nutrition of staple foods. It is scientifically compounded using a variety of functional food raw materials and medicinal and edible ingredients, and has a good effect of lowering sugar and fat, improving the nutrition of staple foods.

[0007] The nutritionally balanced, sugar-controlled, fat-reducing and staple food medicinal food is characterized by being composed of the following raw material components in weight percentage: 5-10% high-quality protein, 1-10% high-quality fat-containing food raw materials, 0.8-15% Chinese medicine with medicinal and edible properties, 5-15% high-quality carbohydrates, 5-60% dietary fiber, 2-10% functional sugars, and 1-2% minerals.

[0008] The dietary fiber is composed of the following components: one or more of resistant dextrin, oligofructose, oligomaltosaccharide, inulin, polydextrose, stachyose, soybean dietary fiber, oat dietary fiber, konjac flour, psyllium husk powder, wheat bran powder, wheat dietary fiber, etc.;

[0009] The functional sugar is composed of the following components: one or more of L-arabinose, tagatose, oat β-glucan, and yeast β-glucan;

[0010] The minerals are composed of one or more of the following components: sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, selenium, and chromium.

[0011] More specifically, the high-quality protein is composed of the following components: 10-25% wheat protein powder, 10-15% whey protein powder, and 5-15% soy protein powder;

[0012] More specifically, the high-quality fat-containing food raw material is composed of the following components: 10-25% flaxseed powder, 10-15% walnut kernel powder, 5-15% sunflower seed kernel (melon seed kernel) powder, and 2-15% pumpkin seed kernel powder;

[0013] More specifically, the Chinese medicine for food and medicine is composed of the following components: 10-25% mulberry leaves, 10-15% bitter melon, 5-15% astragalus, and 2-15% ophiopogon;

[0014] More specifically, the high-quality carbohydrates are composed of the following components: 10-25% almond kernels, 10-15% chickpeas, and 5-15% soybeans;

[0015] More specifically, the dietary fiber is composed of the following components: resistant dextrin 10-25%, oligofructose 10-15%, psyllium husk powder 5-15%, wheat bran powder 2-15%;

[0016] More specifically, the functional sugar is L-arabinose.

[0017] More specifically, the mineral calcium phosphate (tricalcium phosphate).

[0018] More specifically, the nutritionally balanced, sugar-controllable, fat-reducing and staple food medicated food is characterized in that the edible and medicinal Chinese medicine

[0019] The mulberry leaf comprises at least one of mulberry leaf powder and mulberry leaf extract,

[0020] The bitter melon includes at least one of bitter melon powder, bitter melon extract, and bitter melon peptide, and the astragalus includes at least one of astragalus powder and astragalus extract.

[0021] The ophiopogon japonicus comprises at least one of ophiopogon japonicus powder and ophiopogon japonicus extract,

[0022] On the other hand, the present invention provides the use of the above-mentioned nutritionally balanced, sugar-controlled, fat-reducing and staple food nutritionally improved medicinal food in the preparation of low GI food.

[0023] Specifically, the low GI foods include rice, flour, and porridge.

[0024] More specifically, the rice includes but is not limited to polished japonica rice, fragrant rice, indica rice, tapioca rice, yellow rice, glutinous rice, white rice, red rice, purple-red rice, black rice, and purple-black rice.

[0025] More specifically, the flour includes but is not limited to ordinary flour, refined flour, whole grain flour, whole wheat flour and the like.

[0026] More specifically, the porridge includes but is not limited to rice porridge, millet porridge, multi-grain porridge, mixed porridge, various rice porridges, etc.

[0027] In another aspect, the present invention provides a method for preparing low GI rice, the preparation method comprising the following steps:

[0028] (1) adding high-quality protein, high-quality fat-containing food raw materials, Chinese medicine with both medicinal and edible properties, high-quality carbohydrates, dietary fiber, functional sugars, and minerals in proportion, mixing and stirring evenly, and obtaining a nutritionally balanced medicinal food that can control sugar and reduce fat and improve the nutrition of the staple food;

[0029] (2) Weigh rice, add water, add the formula food prepared in step (1), stir until dissolved, and cook to obtain low GI rice.

[0030] Preferably, the weight ratio of the rice to the formula food in step (2) is 5:1.

[0031] In another aspect, the present invention provides a method for preparing low GI pasta, the preparation method comprising the following steps:

[0032] (1) adding high-quality protein, high-quality fat-containing food raw materials, Chinese medicine with both medicinal and edible properties, high-quality carbohydrates, dietary fiber, functional sugars, and minerals in proportion, mixing and stirring evenly, and obtaining a nutritionally balanced medicinal food that can control sugar and reduce fat and improve the nutrition of the staple food;

[0033] (2) Weighing flour, adding the formula food prepared in step (1), and mixing evenly with the flour to make various pasta.

[0034] Preferably, the weight ratio of the flour to the formula food in step (2) is 5:1.

[0035] In another aspect, the present invention provides a method for preparing low GI porridge, the preparation method comprising the following steps:

[0036] (1) adding high-quality protein, high-quality fat-containing food raw materials, Chinese medicine with both medicinal and edible properties, high-quality carbohydrates, dietary fiber, functional sugars, and minerals in proportion, mixing and stirring evenly, and obtaining a nutritionally balanced medicinal food that can control sugar and reduce fat and improve the nutrition of the staple food;

[0037] (2) Weigh rice, add water, add the formula food prepared in step (1), stir until dissolved, and cook to obtain low GI porridge.

[0038] Preferably, the weight ratio of the rice to the formula food in step (2) is 3:1.

[0039] The nutritionally balanced, sugar-controlled, fat-reducing and staple food medicated food provided by the present invention can improve the nutritional content of staple food, balance nutrition, enhance body immunity, improve sub-health status, regulate the glycemic index of staple food, improve diabetic complications, and thus promote disease recovery in diabetic patients. At the same time, it blocks carbohydrate absorption, promotes fat discharge, promotes the proliferation of intestinal probiotics, promotes gastrointestinal motility, discharges toxins, and reduces body weight and fat.

[0040] The preparation method of the nutritionally balanced, sugar-controlled, fat-reducing and staple food nutritionally improved medicinal food provided by the present invention is simple to operate, has stable technology, low energy consumption, no dust, sewage, noise pollution, and the raw materials are easily available. The prepared product has excellent effect and is of great social and commercial value. DETAILED DESCRIPTION

[0041] The following embodiments of the technical solution of the present invention are described in detail. The following embodiments are only used to more clearly illustrate the technical solution of the present invention, and are therefore only used as examples, and cannot be used to limit the protection scope of the present invention.

[0042] It should be noted that, unless otherwise specified, the technical terms or scientific terms used in this application should have the common meanings understood by those skilled in the art to which the present invention belongs.

[0043] Example 1

[0044] The present embodiment provides a nutritionally balanced medicinal diet that can control sugar and reduce fat and improve the nutrition of staple food, comprising the following raw material components in parts by weight: 5-10% high-quality protein, 1-10% high-quality fat-containing food raw materials, 0.8-15% Chinese medicine that is both medicinal and edible, 5-15% high-quality carbohydrates, 5-60% dietary fiber, 2-10% functional sugars, and 1-2% minerals.

[0045] The high-quality protein is composed of the following components: 800 parts of wheat protein powder, 500 parts of whey protein powder, and 100 parts of soy protein powder;

[0046] The high-quality fat-containing food raw material is composed of the following components: 800 parts of flaxseed powder, 200 parts of walnut kernel powder, 100 parts of sunflower seed kernel (melon seed kernel) powder, and 100 parts of pumpkin seed kernel powder;

[0047] The Chinese medicine for food and medicine is composed of the following components: 2500 parts of mulberry leaves, 2000 parts of bitter melon, 1000 parts of astragalus, and 400 parts of ophiopogon;

[0048] The high-quality carbohydrates are composed of the following components: 800 parts of almond kernels, 200 parts of chickpeas, and 100 parts of soybeans;

[0049] The dietary fiber is composed of the following components: 1500 parts of resistant dextrin, 1200 parts of oligofructose, 200 parts of psyllium husk powder, and 100 parts of wheat bran powder;

[0050] The functional sugar consists of the following components: 800 parts of L-arabinose.

[0051] The mineral material consists of the following components: 80 parts of calcium phosphate.

[0052] This embodiment provides a method for preparing a nutritionally balanced, sugar-controlled, fat-reducing, and staple food nutritionally improved medicinal food as follows:

[0053] Add high-quality protein, high-quality fat-containing food ingredients, Chinese medicine for food and medicine, high-quality carbohydrates, dietary fiber, functional sugars, and minerals in proportion, mix and stir evenly, and you will get a nutritionally balanced medicinal diet that can control sugar and fat and improve the nutrition of the staple food.

[0054] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. These modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention, and they should all be included in the scope of the claims and specification of the present invention.

Claims

1. A nutritionally balanced, sugar-controlled, fat-reducing, and staple food medicinal food, characterized by: The raw material components are composed of the following weight percentages: 5-10% high-quality protein, 1-10% high-quality fat-containing food raw materials, 0.8-15% Chinese medicine with medicinal and edible properties, 5-15% high-quality carbohydrates, 5-60% dietary fiber, 2-10% functional sugars, and 1-2% minerals; Wherein, the high-quality protein is composed of the following components: 10-25% wheat protein powder, 10-15% whey protein powder, and 5-15% soy protein powder; The high-quality fat-containing food raw material is composed of the following components: 10-25% flaxseed powder, 10-15% walnut kernel powder, 5-15% sunflower seed kernel (melon seed kernel) powder, and 2-15% pumpkin seed kernel powder; The Chinese medicine for food and medicine is composed of the following components: 10-25% mulberry leaves, 10-15% bitter melon, 5-15% astragalus, and 2-15% ophiopogon; The high-quality carbohydrates are composed of the following components: 10-25% almond kernels, 10-15% chickpeas, and 5-15% soybeans; The dietary fiber is composed of the following components: one or more of resistant dextrin, oligofructose, oligomaltosaccharide, inulin, polydextrose, stachyose, soybean dietary fiber, oat dietary fiber, konjac flour, psyllium husk powder, wheat bran powder, wheat dietary fiber, etc.; The functional sugar is composed of the following components: one or more of L-arabinose, tagatose, oat β-glucan, and yeast β-glucan; The minerals are composed of one or more of the following components: sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, selenium, and chromium.

2. According to claim 1, a nutritionally balanced, sugar-controlled, fat-reducing, and staple food medicinal food that improves the nutrition of the staple food, characterized in that: The Chinese medicine with the same medicinal and edible properties The mulberry leaf comprises at least one of mulberry leaf powder and mulberry leaf extract, The bitter melon comprises at least one of bitter melon powder, bitter melon extract and bitter melon peptide, The astragalus comprises at least one of astragalus powder and astragalus extract, The ophiopogon japonicus comprises at least one of ophiopogon japonicus powder and ophiopogon japonicus extract.

3. Use of the nutritionally balanced, sugar-controlled, fat-reducing and staple food nutritionally improved medicinal food according to any one of claims 1 to 2 in the preparation of low GI foods.

4. A method for preparing low GI rice, characterized in that: The preparation method comprises the following steps: (1) adding high-quality protein, high-quality fat-containing food raw materials, Chinese medicine with both medicinal and edible properties, high-quality carbohydrates, dietary fiber, functional sugars, and minerals in proportion, mixing and stirring evenly, and obtaining a nutritionally balanced medicinal food that can control sugar and reduce fat and improve the nutrition of the staple food; (2) Weigh rice, add water, add the formula food prepared in step (1), stir until dissolved, and cook to obtain low GI rice.

5. The preparation method according to claim 4, characterized in that: The weight ratio of the rice to the formula food is 5:

1.

6. A method for preparing low GI pasta, characterized in that: The preparation method comprises the following steps: (1) adding high-quality protein, high-quality fat-containing food raw materials, Chinese medicine with both medicinal and edible properties, high-quality carbohydrates, dietary fiber, functional sugars, and minerals in proportion, mixing and stirring evenly, and obtaining a nutritionally balanced medicinal food that can control sugar and reduce fat and improve the nutrition of the staple food; (2) Weighing flour, adding the formula food prepared in step (1), and mixing evenly with the flour to make various pasta.

7. The preparation method according to claim 6, characterized in that: The weight ratio of the flour to the formula food is 5:

1.

8. A method for preparing low GI porridge, characterized in that: The preparation method comprises the following steps: (1) adding high-quality protein, high-quality fat-containing food raw materials, Chinese medicine with both medicinal and edible properties, high-quality carbohydrates, dietary fiber, functional sugars, and minerals in proportion, mixing and stirring evenly, and obtaining a nutritionally balanced medicinal food that can control sugar and reduce fat and improve the nutrition of the staple food; (2) Weigh rice, add water, add the formula food prepared in step (1), stir until dissolved, and cook to obtain low GI porridge.

9. The preparation method according to claim 7, characterized in that: The weight ratio of the rice to the formula food is 3:1.