Sugar-controlling and fat-reducing functional chenopodium quinoa dietary composite food as well as preparation method and application thereof

Abstract

The invention discloses a sugar-controlling and fat-reducing functional chenopodium quinoa dietary composite food and a preparation method and application thereof, and relates to the technical field of sugar-controlling food, the sugar-controlling and fat-reducing functional chenopodium quinoa dietary composite food comprises chenopodium quinoa rice, buckwheat, white kidney beans, chickpeas and resistant starch according to the weight part ratio of (15-30): (15-25): (35-50): (20-30): (15-20); the resistant starch contains 70 to 85 weight percent of amylose. The food has the effects of inhibiting absorption of intestinal tracts on glucose and increasing insulin sensitivity, so that the problem of blood glucose fluctuation caused by diet is solved, and meanwhile, the purpose of meeting the requirements of organisms on various nutrient substances is achieved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of sugar-controlled food, in particular to a sugar-controlled and fat-reducing functional buckwheat meal composite food as well as a preparation method and application thereof. BACKGROUND

[0002] Diabetes mellitus (DM) is a group of diseases caused by genetic factors, environmental factors and their interaction, and is characterized by elevated blood glucose due to defects in insulin secretion and / or action.

[0003] The most typical symptom of diabetic patients is elevated blood glucose. Therefore, in order to reduce blood glucose, the current clinical drugs for treating diabetes mainly include insulin and insulin analogues, as well as various oral hypoglycemic drugs. These drugs mainly play a role in glucose absorption, metabolism, transport and promotion of insulin secretion. Taking the drugs for 2-3 months can reduce fasting blood glucose and postprandial blood glucose, and also can reduce the glycosylated hemoglobin of some patients by 0.5-1.5% units. However, since the focus of these drugs is only to reduce blood glucose, which belongs to symptomatic treatment, it is impossible to control the progression of the disease. With the passage of time, the patient will have decreased or even completely lost pancreatic function, resulting in various complications. Therefore, it is particularly important to find a new method for controlling blood sugar for patients at different stages of diabetes.

[0004] However, due to breathing, walking, thinking, working and other life activities, all of our life activities require energy and cannot do without glucose, the most important energy-providing substance. Therefore, in order to live a normal life, diabetic patients must also intake sufficient glucose every day, and with the help of insulin, fully utilize carbohydrates to ensure normal metabolism.

[0005] To help diabetic patients control their blood sugar through a reasonable diet, the academic community has proposed the concept of the glycemic index (GI). The glycemic index (GI) is the ratio of the blood sugar-raising effect of a particular food to that of a standard food (usually glucose). It reflects the degree to which a food raises blood sugar levels. According to guidelines issued by the Chinese Center for Disease Control and Prevention, foods with a GI of 55 or less are considered low-GI foods, those between 55 and 70 are considered medium-GI foods, and those greater than 70 are considered high-GI foods. The GI value only represents a food's ability to raise blood sugar; the actual impact of a food's composition on blood sugar levels at each meal is expressed by the glycemic load index (GL). GL reflects the proportion of carbohydrates in a food's composition that can raise blood sugar. The GL value can be calculated using the following formula: GL = GI x Carbohydrate content (grams) / 100. Generally, a GL ≥ 20 indicates a high-load diet, meaning it has a significant impact on blood sugar; a GL ≤ 10 ≤ 19 indicates a medium-load diet, meaning it has little impact on blood sugar; and a GL < 10 indicates a low-load diet, meaning it has very little impact on blood sugar.

[0006] Currently, there are many low-sugar or sugar-free meal replacement foods on the market. However, low-sugar or sugar-free foods only mean that the food contains less or no added sucrose, but it does not mean that diabetic patients will not experience a rise in blood sugar after consuming these foods. Because these foods contain a large amount of carbohydrates, patients will still experience a rise in blood sugar after consuming them. This is because the most direct cause of elevated blood sugar in diabetic patients is not only whether the food contains sugar but also the amount of carbohydrates in the food. Therefore, in order to reduce carbohydrate intake and lower the GI and GL values, it is also possible to increase the intake of dietary fiber. However, the amount of dietary fiber consumed needs to be controlled within a reasonable range. Too little dietary fiber will increase the risk of intestinal and cardiovascular diseases. On the other hand, excessive intake, because it promotes intestinal emptying, will affect the absorption of protein, carbohydrates, and fats in the intestines, leading to malnutrition.

[0007] Therefore, dietary fiber intake is not optional, nor can it be excessive or insufficient; it should be controlled within a suitable range. To this end, various countries have stipulated a range for the amount of dietary fiber added to food. The US FDA recommends a daily dietary fiber intake of 14-34g / day (see Gu Jingfan's "Introduction to the 2010 US Dietary Guidelines," *Acta Nutritionologica Sinica*, 2011, 33(3): 229-233). Furthermore, it is advisable for insoluble fiber to account for 70-75% and soluble fiber for 25-30%, thus, at the maximum value, the maximum daily intake of soluble dietary fiber should not exceed 10.5g. Similarly, the Asian Nutrition Society recommends a daily dietary fiber intake of 24-32g for diabetic patients. According to the recommendations of the Chinese Diabetes Society and the Nutrition Physicians Committee of the Chinese Medical Doctor Association, the dietary fiber intake of diabetic patients in my country should be 20-30 grams per day (see Chinese Diabetes Society, Nutrition Physicians Committee of the Chinese Medical Doctor Association. Guidelines for Medical Nutrition Therapy of Diabetes in China. 2013, Diabetes World. Clinical, 10(7):289-307). However, according to the dietary nutrition survey in my country, the average daily dietary fiber intake per person has decreased from 26 grams to 17 grams, because people are eating increasingly refined foods. Therefore, urban residents in my country should appropriately supplement their daily dietary fiber intake, with an appropriate amount of about 10-20 grams.

[0008] Chinese patent application CN109259073A discloses a low-GI compound flour, which is obtained by adding a large amount of dietary fiber. The low-GI compound flour contains 38-50 parts of soluble starch—resistant starch, which far exceeds the requirements of the Chinese Nutrition Society. Whether it is a normal person or a diabetic patient, it will cause adverse reactions such as malnutrition after consumption.

[0009] In addition to dietary fiber, the "Chinese Guidelines for Medical Nutrition Therapy for Diabetes" also recommends that diabetic patients achieve a balanced daily nutritional intake. For example, it is recommended that the daily carbohydrate energy ratio be 45% to 60%, the total dietary fat intake be 25% to 35% of the total energy intake, and the appropriate intake of total protein be 15% to 20% of the total energy intake (see Chinese Diabetes Society, Chinese Medical Doctor Association Nutrition Physician Professional Committee. Chinese Guidelines for Medical Nutrition Therapy for Diabetes. 2013, Diabetes World. Clinical, 10(7):289-307).

[0010] Therefore, there is currently no nutritionally balanced meal replacement that does not produce adverse reactions, and that can both target the low glycemic index of diabetic patients and ensure glucose supply; improvements are needed. Summary of the Invention

[0011] In view of this, the first objective of this application is to provide a functional quinoa dietary compound food for blood sugar control and fat reduction, so as to achieve nutritional balance and effectively control postprandial blood glucose in diabetic patients. The specific scheme is as follows: A functional quinoa dietary compound food for controlling blood sugar and reducing fat includes quinoa rice, buckwheat, white kidney beans, chickpeas and resistant starch in a weight ratio of (15-30):(15-25):(35-50):(20-30):(15-20); wherein the resistant starch contains 70-85 wt% amylose.

[0012] Preferably, the particle size r of the quinoa rice, buckwheat, white kidney beans, chickpeas and resistant starch is ≤200nm.

[0013] Preferably, the preparation method of the resistant starch includes: Step ① dispersing starch in a 0.2% (w / w) sodium hydroxide solution, stirring and reacting at 28-33℃ for 4-8 hours, precipitating, removing the supernatant, and drying to obtain a primary preform powder; Step ② adding the primary preform powder to deionized water and stirring for gelatinization treatment, controlling the temperature of the deionized water at 85℃ and the gelatinization time at 10-15 minutes to obtain a gelatinized slurry; Step ③ lowering the temperature of the gelatinized slurry in Step ② to 60℃, adding pullulanase at 150 U / g starch for enzymatic hydrolysis treatment for 8-12 hours to obtain an enzymatic hydrolysate; Step ④... After high-temperature enzyme inactivation treatment, the pH is adjusted to obtain starch paste; in step ⑤, the starch paste is centrifuged to obtain enzymatically hydrolyzed starch; in step ⑥, the enzymatically hydrolyzed starch is dispersed in deionized water to obtain an enzymatically hydrolyzed starch solution with a mass concentration of 10-20%, and the temperature is raised to 75℃, and flaxseed oil or soybean oil with a mass ratio of 6-10:1 to the enzymatically hydrolyzed starch is added. After reacting for 12-24 hours, fatty acid resistant starch is obtained; in step ⑦, the fatty acid resistant starch is dispersed in deionized water, the supernatant is removed by centrifugation, and the bottom precipitate is dried to obtain the finished resistant starch.

[0014] The second objective of this application is to provide a method for preparing a functional quinoa dietary complex for blood sugar control and weight reduction, comprising the following steps: Step 1, Preparation: Synthesis of resistant starch; Step 2, Grinding: Grind quinoa, buckwheat, white kidney beans, and chickpeas separately to obtain abrasives, then mix the abrasives thoroughly to obtain a mixed powder; Step 3, Cooking: After mixing the powder with water, add resistant starch and stir thoroughly to obtain a mixed slurry. Then heat and cook the mixed slurry to obtain the compound food.

[0015] Preferably, in step 1, the synthesis of resistant starch includes: step ① dispersing starch in a 0.2% (w / w) sodium hydroxide solution, stirring and reacting at 28-33°C for 4-8 hours, precipitating, removing the supernatant, and drying to obtain a primary preform powder; step ② adding the primary preform powder to deionized water and stirring for gelatinization, controlling the temperature of the deionized water at 85°C and the gelatinization time at 10-15 minutes to obtain a gelatinized slurry; step ③ lowering the temperature of the gelatinized slurry in step ② to 60°C, adding pullulanase at 150 U / g starch for enzymatic hydrolysis for 8-12 hours to obtain an enzymatic hydrolysate; step 5 ④ After high-temperature enzyme inactivation treatment, the pH is adjusted to obtain starch paste; Step ⑤ The starch paste is centrifuged to obtain enzymatically hydrolyzed starch; Step ⑥ The enzymatically hydrolyzed starch is dispersed in deionized water to obtain an enzymatically hydrolyzed starch solution with a mass concentration of 10-20%, and the temperature is raised to 75℃. Flaxseed oil or soybean oil with a mass ratio of 6-10:1 to the enzymatically hydrolyzed starch is added. After reacting for 12-24 hours, fatty acid resistant starch is obtained; Step ⑦ The fatty acid resistant starch is dispersed in deionized water, the supernatant is removed by centrifugation, and the bottom precipitate is dried to obtain the finished resistant starch.

[0016] Preferably, in step 2, the grinding is done with graphite, and the particle size r of the abrasive is ≤200nm.

[0017] Preferably, in step 3, the water mass percentage is 80%-88.9%.

[0018] Preferably, the water has a mass percentage of 83.3%.

[0019] Preferably, in step 3, the cooking temperature is 121°C, the pressure is 35-60 kPa, and the time is 30-60 min.

[0020] The third objective of this application is to provide the use of a functional quinoa dietary compound for blood sugar control and weight reduction, including the use of the functional quinoa dietary compound for blood sugar control and weight reduction as described above, and its application to diabetic patients.

[0021] As can be seen from the above scheme, this application provides a functional quinoa dietary compound food for blood sugar control and weight reduction, its preparation method, and its uses. This functional quinoa dietary compound food for blood sugar control and weight reduction, its preparation method, and its uses have the following beneficial effects: 1. By inhibiting the absorption of glucose in the intestine and increasing insulin sensitivity, it can avoid blood sugar fluctuations caused by diet, while meeting the body's needs for various nutrients. 2. Quinoa rice has a high dietary fiber content of 7.1%, zero cholesterol, is gluten-free, and is low in fat and calories (305kcal / 100g). 3. Buckwheat has a GI of 54, white kidney beans have a GI of 34, and chickpeas have a GI of 33. Therefore, while controlling the total amount of dietary fiber, it is necessary to ensure that the proportion of insoluble fiber in dietary fiber is 70-75% and the proportion of soluble fiber is 25-30%, thereby ensuring a reasonable and safe proportion of protein, lipids, and carbohydrates in complex foods. 4. White kidney beans contain alpha-glucosidase inhibitors, which inhibit the absorption of glucose produced after food breakdown in the small intestine. Buckwheat contains rutin, which can soften blood vessels and has the ability to lower blood lipids and blood sugar. Chickpeas are rich in isoflavones and have weak estrogenic activity. Isoflavones can inhibit the absorption of sugar in the small intestine, and the estrogen contained in isoflavones, together with soy protein, can improve insulin sensitivity. At the same time, chickpeas contain chickpea sprout A-7-O-β-D-glucopyranoside, which is a strong dipeptidyl peptidase inhibitor, thereby achieving the effect of lowering blood sugar. 5. Through testing, it was found that the GI value of this functional quinoa dietary compound for blood sugar control and fat reduction is 12-25, which is lower than that of quinoa rice, buckwheat, white kidney beans, chickpeas and resistant starch. Its core is to combine quinoa rice, buckwheat, white kidney beans, chickpeas and resistant starch and work together to avoid adverse effects on blood sugar. 6. By improving fasting blood glucose and glucose tolerance in diabetic mice with impaired pancreatic function, it can reduce the incidence of prediabetes and early-stage patients, slow the progression of the disease in mid-stage diabetic patients, reduce the occurrence of complications, and effectively control the progression of complications and alleviate symptoms in late-stage diabetic patients. Attached Figure Description

[0022] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only embodiments of this application. For those skilled in the art, other drawings can be obtained based on the provided drawings without creative effort.

[0023] Figure 1 A and B are schematic diagrams illustrating the effects of insulin secretion deficiency on blood glucose in diabetic mice disclosed in this application. Figure 2 The diagrams are A, B, and C, illustrating the glucose tolerance test in insulin-secreting diabetic mice disclosed in this application. Detailed Implementation

[0024] The technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0025] It should be mentioned that the starch is rice starch, corn starch, potato starch, tapioca starch, or sweet potato starch, and corn starch is used in the embodiments of this application, which will not be elaborated here. Resistant starch refers to resistant starch containing 70-85 wt% amylose, and the resistant starch used in the embodiments of this application contains 78.6 wt% amylose.

[0026] The following will provide a detailed description of the functional quinoa dietary compound food for blood sugar control and fat reduction, its preparation method, and its uses.

[0027] A functional quinoa dietary compound for blood sugar control and fat reduction comprises quinoa rice, buckwheat, white kidney beans, chickpeas, and resistant starch in a weight ratio of (15-30):(15-25):(35-50):(20-30):(15-20). The particle size r of the quinoa rice, buckwheat, white kidney beans, chickpeas, and resistant starch is ≤200nm.

[0028] It should be noted that the preparation method of resistant starch includes the following steps: Step ① Dispersing starch in a 0.2% (w / w) sodium hydroxide solution, stirring and reacting at 28-33℃ for 4-8 hours, precipitating, removing the supernatant, and drying to obtain primary preform powder; Step ② Adding the primary preform powder to deionized water and stirring for gelatinization treatment, controlling the temperature of the deionized water at 85℃ and the gelatinization time at 10-15 minutes to obtain a gelatinized slurry; Step ③ Lowering the temperature of the gelatinized slurry in Step ② to 60℃, adding pullulanase at 150 U / g starch for enzymatic hydrolysis treatment for 8-12 hours to obtain the hydrolysate; Step ④ After high-temperature enzyme inactivation treatment, the pH is adjusted to obtain starch paste; in step ⑤, the starch paste is centrifuged to obtain enzymatically hydrolyzed starch; in step ⑥, the enzymatically hydrolyzed starch is dispersed in deionized water to obtain an enzymatically hydrolyzed starch solution with a mass concentration of 10-20%, and the temperature is raised to 75℃, and flaxseed oil or soybean oil with a mass ratio of 6-10:1 to the enzymatically hydrolyzed starch is added. After reacting for 12-24 hours, fatty acid resistant starch is obtained; in step ⑦, the fatty acid resistant starch is dispersed in deionized water, the supernatant is removed by centrifugation, and the bottom precipitate is dried to obtain the finished resistant starch.

[0029] A method for preparing a functional quinoa dietary complex for blood sugar control and weight loss, comprising the following steps: Step 1, Preparation: Synthesis of resistant starch; Step 2, Grinding: Quinoa rice, buckwheat, white kidney beans, and chickpeas are ground separately using graphite to obtain abrasives with a particle size r≤200nm. The abrasives are then thoroughly mixed to obtain a mixed powder. Step 3, Cooking: After mixing the powder with water, control the water mass percentage to be 80%-88.9%, then add resistant starch and stir thoroughly to obtain a mixed slurry. Then heat the mixed slurry and cook it, controlling the cooking temperature to be 121℃, the pressure to be 35-60kPa, and the time to be 30-60min to obtain the compound food.

[0030] In step 1, the synthesis of resistant starch includes: Step ① dispersing starch in a 0.2% (w / w) sodium hydroxide solution, stirring and reacting at 28-33℃ for 4-8 hours, precipitating, removing the supernatant, and drying to obtain a primary preform powder; Step ② adding the primary preform powder to deionized water and stirring for gelatinization, controlling the temperature of the deionized water at 85℃ and the gelatinization time at 10-15 minutes to obtain a gelatinized slurry; Step ③ lowering the temperature of the gelatinized slurry from step ② to 60℃, adding pullulanase at 150 U / g starch for enzymatic hydrolysis for 8-12 hours to obtain an enzymatic hydrolysate; Step ④ undergoing high-temperature... After temperature-inactivation of enzymes, the pH is adjusted to obtain starch paste; in step ⑤, the starch paste is centrifuged to obtain enzymatically hydrolyzed starch; in step ⑥, the enzymatically hydrolyzed starch is dispersed in deionized water to obtain an enzymatically hydrolyzed starch solution with a mass concentration of 10-20%, and the temperature is raised to 75℃, and flaxseed oil or soybean oil with a mass ratio of 6-10:1 to the enzymatically hydrolyzed starch is added. After reacting for 12-24 hours, fatty acid resistant starch is obtained; in step ⑦, the fatty acid resistant starch is dispersed in deionized water, the supernatant is removed by centrifugation, and the bottom precipitate is dried to obtain the finished resistant starch.

[0031] The use of a functional quinoa dietary compound for blood sugar control and fat reduction includes using the functional quinoa dietary compound for blood sugar control and fat reduction as described above and applying it to diabetic patients.

[0032] Example 1 A functional quinoa dietary compound for blood sugar control and weight loss comprises quinoa rice, buckwheat, white kidney beans, chickpeas, and resistant starch in a weight ratio of 3:3:7:4:3. The particle size r of the quinoa rice, buckwheat, white kidney beans, chickpeas, and resistant starch is ≤200nm.

[0033] It should be noted that the preparation method of resistant starch includes the following steps: Step ① Dispersing starch in a 0.2% (w / w) sodium hydroxide solution, stirring and reacting at 28℃ for 8 hours, precipitating, removing the supernatant, and drying to obtain a primary preform powder; Step ② Adding the primary preform powder to deionized water and stirring for gelatinization, controlling the temperature of the deionized water at 85℃ and the gelatinization time at 10 minutes to obtain a gelatinized slurry; Step ③ Lowering the temperature of the gelatinized slurry in Step ② to 60℃, adding pullulanase at 150 U / g starch for enzymatic hydrolysis for 8 hours to obtain an enzymatic hydrolysate; Step ④ ... After high-temperature enzyme inactivation treatment, the pH is adjusted to obtain starch paste; in step ⑤, the starch paste is centrifuged to obtain enzymatically hydrolyzed starch; in step ⑥, the enzymatically hydrolyzed starch is dispersed in deionized water to obtain a 10% mass concentration enzymatically hydrolyzed starch solution, and then the temperature is raised to 75℃, and flaxseed oil or soybean oil with a mass ratio of 6:1 to the enzymatically hydrolyzed starch is added. After reacting for 24 hours, fatty acid resistant starch is obtained; in step ⑦, the fatty acid resistant starch is dispersed in deionized water, the supernatant is removed by centrifugation, and the bottom precipitate is dried to obtain the finished resistant starch.

[0034] A method for preparing a functional quinoa dietary complex for blood sugar control and weight loss, comprising the following steps: Step 1, Preparation: Synthesis of resistant starch; Step 2, Grinding: Quinoa rice, buckwheat, white kidney beans, and chickpeas are ground separately using graphite to obtain abrasives with a particle size r≤200nm. The abrasives are then thoroughly mixed to obtain a mixed powder. Step 3, Cooking: After mixing the powder with water, control the water mass percentage to 80%, then add resistant starch and stir thoroughly to obtain a mixed slurry. Then heat the mixed slurry and cook it, controlling the cooking temperature to 121℃, the pressure to 35kPa, and the time to 60min to obtain the compound food.

[0035] In step 1, the synthesis of resistant starch includes: Step ① dispersing starch in a 0.2% (w / w) sodium hydroxide solution, stirring at 28°C for 8 hours, precipitating, removing the supernatant, and drying to obtain a primary preform powder; Step ② adding the primary preform powder to deionized water and stirring for gelatinization, controlling the temperature of the deionized water at 85°C and the gelatinization time at 10 minutes to obtain a gelatinized slurry; Step ③ lowering the temperature of the gelatinized slurry in step ② to 60°C, adding pullulanase at 150 U / g starch for enzymatic hydrolysis for 8 hours to obtain an enzymatic hydrolysate; Step ④ high temperature... After enzyme inactivation treatment, the pH is adjusted to obtain starch paste; in step ⑤, the starch paste is centrifuged to obtain enzymatically hydrolyzed starch; in step ⑥, the enzymatically hydrolyzed starch is dispersed in deionized water to obtain a 10% mass concentration enzymatically hydrolyzed starch solution, and then the temperature is raised to 75℃, and flaxseed oil or soybean oil with a mass ratio of 6:1 to the enzymatically hydrolyzed starch is added. After reacting for 24 hours, fatty acid resistant starch is obtained; in step ⑦, the fatty acid resistant starch is dispersed in deionized water, the supernatant is removed by centrifugation, and the bottom precipitate is dried to obtain the finished resistant starch.

[0036] The use of a functional quinoa dietary compound for blood sugar control and fat reduction includes using the functional quinoa dietary compound for blood sugar control and fat reduction as described above and applying it to diabetic patients.

[0037] Example 2 A functional quinoa dietary compound for blood sugar control and fat reduction comprises quinoa rice, buckwheat, white kidney beans, chickpeas, and resistant starch in a weight ratio of 20:21:40:26:17. The particle size r of the quinoa rice, buckwheat, white kidney beans, chickpeas, and resistant starch is ≤200nm.

[0038] It should be noted that the preparation method of resistant starch includes the following steps: Step ① Dispersing starch in a 0.2% (w / w) sodium hydroxide solution, stirring and reacting at 30℃ for 6 hours, precipitating, removing the supernatant, and drying to obtain a primary preform powder; Step ② Adding the primary preform powder to deionized water and stirring for gelatinization treatment, controlling the temperature of the deionized water at 85℃ and the gelatinization time at 13 minutes to obtain a gelatinized slurry; Step ③ Lowering the temperature of the gelatinized slurry in Step ② to 60℃, adding pullulanase at 150 U / g starch for enzymatic hydrolysis treatment for 10 hours to obtain an enzymatic hydrolysate; Step ④ After high-temperature enzyme inactivation, the pH is adjusted to obtain starch paste; in step ⑤, the starch paste is centrifuged to obtain enzymatically hydrolyzed starch; in step ⑥, the enzymatically hydrolyzed starch is dispersed in deionized water to obtain a 15% mass concentration enzymatically hydrolyzed starch solution, and then the temperature is raised to 75℃, and flaxseed oil or soybean oil with a mass ratio of 8:1 to the enzymatically hydrolyzed starch is added. After reacting for 18 hours, fatty acid resistant starch is obtained; in step ⑦, the fatty acid resistant starch is dispersed in deionized water, the supernatant is removed by centrifugation, and the bottom precipitate is dried to obtain the finished resistant starch.

[0039] A method for preparing a functional quinoa dietary complex for blood sugar control and weight loss, comprising the following steps: Step 1, Preparation: Synthesis of resistant starch; Step 2, Grinding: Quinoa rice, buckwheat, white kidney beans, and chickpeas are ground separately using graphite to obtain abrasives with a particle size r≤200nm. The abrasives are then thoroughly mixed to obtain a mixed powder. Step 3, Cooking: After mixing the powder with water, control the water mass percentage to 83.3%, then add resistant starch and stir thoroughly to obtain a mixed slurry. Then heat the mixed slurry and cook it, controlling the cooking temperature to 121℃, the pressure to 45kPa, and the time to 45min to obtain the compound food.

[0040] In step 1, the synthesis of resistant starch includes: Step ① dispersing starch in a 0.2% (w / w) sodium hydroxide solution, stirring at 30°C for 6 hours, precipitating, removing the supernatant, and drying to obtain a primary preform powder; Step ② adding the primary preform powder to deionized water and stirring for gelatinization, controlling the temperature of the deionized water at 85°C and the gelatinization time at 13 minutes to obtain a gelatinized slurry; Step ③ lowering the temperature of the gelatinized slurry in step ② to 60°C, adding pullulanase at 150 U / g starch for enzymatic hydrolysis for 10 hours to obtain an enzymatic hydrolysate; Step ④ undergoing high-temperature... After temperature-inactivation of enzymes, the pH is adjusted to obtain starch paste; in step ⑤, the starch paste is centrifuged to obtain enzymatically hydrolyzed starch; in step ⑥, the enzymatically hydrolyzed starch is dispersed in deionized water to obtain a 15% mass concentration enzymatically hydrolyzed starch solution, and then the temperature is raised to 75℃, and flaxseed oil or soybean oil with a mass ratio of 8:1 to the enzymatically hydrolyzed starch is added. After reacting for 18 hours, fatty acid resistant starch is obtained; in step ⑦, the fatty acid resistant starch is dispersed in deionized water, the supernatant is removed by centrifugation, and the bottom precipitate is dried to obtain the finished resistant starch.

[0041] The use of a functional quinoa dietary compound for blood sugar control and fat reduction includes using the functional quinoa dietary compound for blood sugar control and fat reduction as described above and applying it to diabetic patients.

[0042] Example 3 A functional quinoa dietary compound for blood sugar control and fat reduction comprises quinoa rice, buckwheat, white kidney beans, chickpeas, and resistant starch in a weight ratio of 6:5:10:6:4. The particle size r of the quinoa rice, buckwheat, white kidney beans, chickpeas, and resistant starch is ≤200nm.

[0043] It should be noted that the preparation method of resistant starch includes the following steps: Step ① Dispersing starch in a 0.2% (w / w) sodium hydroxide solution, stirring and reacting at 33℃ for 4 hours, precipitating, removing the supernatant, and drying to obtain a primary preform powder; Step ② Adding the primary preform powder to deionized water and stirring for gelatinization treatment, controlling the temperature of the deionized water at 85℃ and the gelatinization time at 15 minutes to obtain a gelatinized slurry; Step ③ Lowering the temperature of the gelatinized slurry in Step ② to 60℃, adding pullulanase at 150 U / g starch for enzymatic hydrolysis treatment for 12 hours to obtain an enzymatic hydrolysate; Step ④ ... After high-temperature enzyme inactivation treatment, the pH is adjusted to obtain starch paste; in step ⑤, the starch paste is centrifuged to obtain enzymatically hydrolyzed starch; in step ⑥, the enzymatically hydrolyzed starch is dispersed in deionized water to obtain a 20% mass concentration enzymatically hydrolyzed starch solution, and then the temperature is raised to 75℃, and flaxseed oil or soybean oil with a mass ratio of 10:1 to the enzymatically hydrolyzed starch is added. After reacting for 12 hours, fatty acid resistant starch is obtained; in step ⑦, the fatty acid resistant starch is dispersed in deionized water, the supernatant is removed by centrifugation, and the bottom precipitate is dried to obtain the finished resistant starch.

[0044] A method for preparing a functional quinoa dietary complex for blood sugar control and weight loss, comprising the following steps: Step 1, Preparation: Synthesis of resistant starch; Step 2, Grinding: Quinoa rice, buckwheat, white kidney beans, and chickpeas are ground separately using graphite to obtain abrasives with a particle size r≤200nm. The abrasives are then thoroughly mixed to obtain a mixed powder. Step 3, Cooking: After mixing the powder with water, control the water mass percentage to 88.9%, then add resistant starch and stir thoroughly to obtain a mixed slurry. Then heat the mixed slurry and cook it, controlling the cooking temperature to 121℃, the pressure to 60kPa, and the time to 30min to obtain the compound food.

[0045] In step 1, the synthesis of resistant starch includes: Step ① dispersing starch in a 0.2% (w / w) sodium hydroxide solution, stirring at 33°C for 4 hours, precipitating, removing the supernatant, and drying to obtain a primary preform powder; Step ② adding the primary preform powder to deionized water and stirring for gelatinization, controlling the temperature of the deionized water at 85°C and the gelatinization time at 15 minutes to obtain a gelatinized slurry; Step ③ lowering the temperature of the gelatinized slurry in step ② to 60°C, adding pullulanase at 150 U / g starch for enzymatic hydrolysis for 12 hours to obtain an enzymatic hydrolysate; Step ④ high temperature... After enzyme inactivation treatment, the pH is adjusted to obtain starch paste; in step ⑤, the starch paste is centrifuged to obtain enzymatically hydrolyzed starch; in step ⑥, the enzymatically hydrolyzed starch is dispersed in deionized water to obtain a 20% mass concentration enzymatically hydrolyzed starch solution, and then the temperature is raised to 75℃, and flaxseed oil or soybean oil with a mass ratio of 10:1 to the enzymatically hydrolyzed starch is added. After reacting for 12 hours, fatty acid resistant starch is obtained; in step ⑦, the fatty acid resistant starch is dispersed in deionized water, the supernatant is removed by centrifugation, and the bottom precipitate is dried to obtain the finished resistant starch.

[0046] The use of a functional quinoa dietary compound for blood sugar control and fat reduction includes using the functional quinoa dietary compound for blood sugar control and fat reduction as described above and applying it to diabetic patients.

[0047] Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that the resistant starch in Comparative Example 1 is the resistant dextrin non-inulin prebiotic oligofructose of the Shanyou Shanbao brand water-soluble dietary cellulose powder purchased from Shanghai Shanyou Biotechnology Co., Ltd.

[0048] test: The functional quinoa dietary compound obtained in Example 2 was applied to a mouse model of insulin secretion deficiency diabetes (Li, LC. et.al., Diabetes, 2014), and the results were tested in conjunction with fasting conditions.

[0049] like Figure 1 As shown, Figure 1 -A represents random blood glucose levels. Figure 1 -B represents fasting blood glucose. And... P<0.05, P<0.01, P<0.001 vs wild type (WT); ## P<0.01 vs normal diet (n=6).

[0050] Therefore, it can be seen that the functional quinoa dietary compound obtained by feeding mice with insulin secretion deficiency through Example 2 of this application has a significant effect on reducing random blood glucose and fasting blood glucose, and the mice with insulin secretion deficiency have IG20 gene defects.

[0051] Meanwhile, when mice were fed with the functional quinoa dietary compound for blood sugar control and fat reduction as described in Comparative Example 2, it was found that the reduction in random blood glucose and fasting blood glucose in insulin-deficient mice was only 55-68% of that in Example 2.

[0052] The functional quinoa dietary compound obtained in Example 2 was used to conduct glucose tolerance (IPGTT) experiments on mice with insulin secretion deficiency diabetes before and after consumption.

[0053] The interproximal glucose tolerance test (IPGTT) can reflect the ability of mouse pancreatic tissue to respond to glucose stimulation. Therefore, we also observed the ability of mouse pancreatic tissue to respond to glucose stimulation (IPGTT) before modeling, after modeling, and after feeding with this blood sugar control and fat reduction functional quinoa dietary compound for 11 weeks.

[0054] like Figure 2 As shown, Figure 2 -A represents the IPGTT response curves of each group before modeling. Figure 2 -B represents the IPGTT response curves of mice in each group after modeling. Figure 2 -C represents the IPGTT response curves of mice in each group after 11 weeks of consuming a functional quinoa dietary complex for blood sugar control and weight loss. P<0.05, P<0.01 vs wild type (WT); ## P<0.01 vs normal diet (n=6).

[0055] Therefore, from Figure 2 As shown in Figure -A, there were no significant differences in the IPGTT response curves of the mice in each group before modeling. However, after modeling, compared with wild-type (WT) mice, the IPGTT response curves of the model group (normal diet and this sugar-controlling and fat-reducing functional quinoa dietary compound food) showed extremely significant differences. See details... Figure 2 -B, P<0.001. Compared with the normal diet group, the IPGTT response curves of mice fed this blood sugar control and fat reduction functional quinoa dietary compound showed significant differences (see Figure 2C, ##P<0.01). However, compared with WT, the IPGTT response curves based on this blood sugar control and fat reduction functional quinoa dietary compound also showed significant differences.

[0056] Therefore, it can be seen that the functional quinoa dietary compound obtained by feeding the blood sugar control and fat reduction products in Example 2 of this application has the effect of significantly improving the pancreatic tissue response to glucose stimulation in insulin-secreting mice, and has the ability to partially restore pancreatic function in insulin-secreting mice.

[0057] Meanwhile, when mice were fed with the functional quinoa dietary compound that controls blood sugar and reduces fat, as shown in Comparative Example 2, it was found that the pancreatic tissue of insulin-deficient mice may have improved its ability to respond to glucose stimulation.

[0058] Specific testing methods: 1. Ms. Zhou, 46 years old, was diagnosed with type 2 diabetes on August 22, 2022, with a glycated hemoglobin of 7.2% and an average blood glucose level of 9.8 mmol / L over 4-8 weeks, according to her clinical test report. Without taking any medication, she consumed a functional quinoa dietary supplement for blood sugar control and weight loss three times a day for 5 weeks. On September 29, 2022, her fasting blood glucose level decreased to 6.06 mmol / L, and her glycated hemoglobin level decreased to 6.30%. After continuously consuming the same functional quinoa dietary supplement for blood sugar control and weight loss for 3 months, she switched to a self-controlled diet. Eight months later (May 12, 2023), a follow-up examination showed her glycated hemoglobin level at 5.9% and her fasting blood glucose level at 6.1 mmol / L.

[0059] The results above show that both glycated hemoglobin and fasting blood glucose levels have returned to normal, indicating an improvement.

[0060] 2. Mr. Zheng, 75 years old, had a glycated hemoglobin level of 8.9% according to a clinical test report on July 13, 2022. After consuming this functional quinoa dietary compound food for blood sugar control and fat reduction for 10 weeks, his glycated hemoglobin level decreased to 6.9% on September 23, 2022.

[0061] The results above show that after consuming this functional quinoa dietary compound for blood sugar control and fat reduction for more than two months, glycated hemoglobin decreased by 2 units.

[0062] 3. Mr. Zhang, 56 years old, had a fasting blood glucose of 10.75 mmol / L and glycated hemoglobin of 7.0% according to a clinical test report on August 16, 2022. After consuming this functional quinoa dietary complex for blood sugar control and fat reduction for 4 weeks, his fasting blood glucose decreased to 6.99 mmol / L and glycated hemoglobin to 6.9% on September 20, 2022.

[0063] The results above show that after consuming this functional quinoa dietary complex for blood sugar control and weight loss for only one month, fasting blood glucose decreased by nearly 4 units. Because glycated hemoglobin reflects total blood glucose levels over the past 2-3 months, this indicator did not change after one month.

[0064] 4. Mr. Yu, 61 years old, had a fasting blood glucose level of 13.51 mmol / L and a glycated hemoglobin level of 11.4% on August 4, 2022, according to his clinical test report. After consuming this functional quinoa dietary complex for blood sugar control and fat reduction with three meals a day for one month, his fasting blood glucose level decreased to 6.83 mmol / L on September 5, 2022. After consuming the pancreatic porridge for two months, his glycated hemoglobin level decreased to 9.0% on October 8, 2022, according to his test report.

[0065] The results above show that after consuming this functional quinoa dietary compound for blood sugar control and fat reduction for only two months, fasting blood glucose decreased by 6.67 units and glycated hemoglobin decreased by 2.4 units.

[0066] 5. Ms. Xie, 72 years old, had a fasting blood glucose level of 9.86 mmol / L and a glycated hemoglobin level of 7.8% according to a clinical test report on April 20, 2022. After consuming this functional quinoa dietary complex for blood sugar control and fat reduction 1-3 times a day for 4 months, her fasting blood glucose level decreased to 7.09 mmol / L and her glycated hemoglobin level dropped to 6.7% on August 11, 2022.

[0067] The results above show that, without strictly adhering to the practice of replacing staple foods with this sugar-controlling and fat-reducing functional quinoa dietary compound for three meals a day, after consuming it for 4 months, fasting blood glucose decreased by 2.77 units and glycated hemoglobin decreased by 1.1 units.

[0068] 6. Mr. Tang, 50 years old, had a postprandial blood glucose level of 13.27 mmol / L 2 hours after a meal, according to a clinical test report dated July 14, 2022. After consuming this blood sugar control and fat reduction functional quinoa dietary compound for 7 weeks, his glycated hemoglobin level was 5.8% on September 7, 2022.

[0069] The results above show that the glycated hemoglobin level of diabetic patients who started with a postprandial blood glucose level of 13.27 mmol / L returned to normal after consuming this functional quinoa dietary compound for blood sugar control and fat reduction for 7 weeks, indicating that their condition has improved.

[0070] 7. Ms. Jiang, 54 years old, had a fasting blood glucose level of 7.43 mmol / L according to her clinical test report on July 19, 2022. She replaced her three meals a day with this functional quinoa dietary compound for blood sugar control and fat reduction. After consuming it for 2 months, her fasting blood glucose level dropped to 5.2 mmol / L.

[0071] The above results show that after consuming this functional quinoa dietary compound for blood sugar control and fat reduction for two months, fasting blood sugar returned to normal levels.

[0072] 8. Ms. Lan, 70 years old, had a glycated hemoglobin level of 7.7% according to her clinical test report on August 30, 2022. After replacing her three meals a day with this functional quinoa dietary compound for blood sugar control and fat reduction for one month, her glycated hemoglobin level decreased to 6.9% on September 29, 2022.

[0073] The results above show that consuming this functional quinoa dietary compound for blood sugar control and fat reduction for one month reduced glycated hemoglobin by 0.8 percentage points.

[0074] 9. Ms. Li, 55 years old, was clinically diagnosed with type 2 diabetes on October 20, 2020, and began taking metformin and dapagliflozin orally. From January 2022, she replaced her three daily meals with this blood sugar-controlling and fat-reducing functional quinoa dietary complex for three months. On April 27, 2022, she went to the hospital for a follow-up visit, and her glycated hemoglobin was 7.04%, and her fasting blood glucose was 6.28 mmol / L. The doctor recommended continuing to control her diabetes through diet and that she could discontinue medication.

[0075] The above results show that patients who consume this functional quinoa dietary compound for blood sugar control and fat reduction for 3 months can discontinue medication when using dual therapy.

[0076] 10. Mr. Lin, 55 years old, has a history of type 2 diabetes for over 15 years. He has been controlling his diabetes with insulin injections and oral medications for many years, but his fasting blood glucose is greater than 7.8 mmol / L and his glycated hemoglobin is 8.11%. Starting in August 2022, he began replacing his three daily meals with this functional quinoa dietary complex for blood sugar control and weight loss. Two months later, his average fasting blood glucose level, as monitored over several consecutive days, was 6.05 mmol / L.

[0077] The results above show that patients with a 15-year history of the disease had their fasting blood glucose levels controlled within the normal range after consuming this functional quinoa dietary compound for blood sugar control and fat reduction for 2 months.

[0078] 11. Mr. Wen, 67 years old, had a fasting blood glucose level of 9.27 mmol / L according to his clinical test report on February 26, 2022. Starting in April 2022, he replaced his three daily meals with this functional quinoa dietary complex for blood sugar control and weight loss. Four months later, his clinical test report showed that his fasting blood glucose level had decreased to 6.6 mmol / L. His blood pressure also decreased from 170 / 65 mmHg to 135 / 75 mmHg.

[0079] The results above show that after consuming this functional quinoa dietary complex for blood sugar control and weight loss for 4 months, fasting blood glucose decreased by nearly 3 units. Furthermore, blood pressure also showed significant improvement.

[0080] 12. Ms. Zhao, 58 years old, had a fasting blood glucose level of 11.7 mmol / L and a glycated hemoglobin level of 7.4% according to her clinical test report on November 8, 2022. Starting from her physical examination on November 8, 2022, she began replacing her three meals a day with this blood sugar-controlling and fat-reducing functional quinoa dietary compound. She monitored her fasting blood glucose for 5 consecutive days, with an average of 7.28 mmol / L. From November 14, 2022, her insulin dosage was changed from 16 units twice a day (morning and evening) to 12 units only at night, and her fasting blood glucose was monitored for 7 consecutive days, with an average of 6.63 mmol / L. From November 20, 2022, her insulin dosage was further reduced to 10 units only at night, and her fasting blood glucose average for 2 days was 5.7 mmol / L.

[0081] The results above show that after consuming this functional quinoa dietary complex for blood sugar control and weight loss for only two weeks, fasting blood glucose levels decreased from 11.7 mmol / L to 5.7 mmol / L. Furthermore, insulin dosage decreased from 32 units per day to 10 units per day.

[0082] It should be noted that this application's In summary, this application provides a functional quinoa dietary compound for blood sugar control and weight reduction, its preparation method, and its uses. This functional quinoa dietary compound inhibits intestinal glucose absorption and increases insulin sensitivity, thereby avoiding blood sugar fluctuations caused by diet while meeting the body's needs for various nutrients. Quinoa rice is the grain with the highest protein content and is rich in various amino acids, including all nine essential amino acids required by the human body, especially lysine, which is lacking in plants. Quinoa rice has a high dietary fiber content of 7.1%, zero cholesterol, is gluten-free, and is low in fat and calories (305kcal / 100g). Buckwheat has a GI of 54, white kidney beans have a GI of 34, and chickpeas have a GI of 33. Therefore, while controlling the total amount of dietary fiber, it ensures that the proportion of insoluble fiber is 70-75% and the proportion of soluble fiber is 25-30%, thus achieving a reasonable and safe proportion of protein, lipids, and carbohydrates in the compound food. White kidney beans contain alpha-glucosidase inhibitors, which inhibit the absorption of glucose produced after food breakdown in the small intestine. Buckwheat contains rutin, which can soften blood vessels and has the ability to lower blood lipids and blood sugar. Chickpeas are rich in isoflavones and have weak estrogenic activity. Isoflavones can inhibit the absorption of sugar in the small intestine, and the estrogen contained in isoflavones, together with soy protein, can improve insulin sensitivity. At the same time, chickpeas contain chickpea sprout A-7-O-β-D-glucopyranoside, which is a strong dipeptidyl peptidase inhibitor, thereby achieving the effect of lowering blood sugar. The preparation method of this functional quinoa dietary compound for blood sugar control and weight reduction, through testing, revealed that the resulting functional quinoa dietary compound has a GI value of 12-25, lower than that of quinoa rice, buckwheat, white kidney beans, chickpeas, and resistant starch. Its core principle lies in combining quinoa rice, buckwheat, white kidney beans, chickpeas, and resistant starch to synergistically avoid adverse effects on blood sugar. The applications of this functional quinoa dietary compound include improving fasting blood glucose and glucose tolerance in diabetic mice with impaired pancreatic function, thereby reducing the incidence of prediabetes and early-stage diabetes, slowing the progression of mid-stage diabetes and reducing the occurrence of complications, effectively controlling the progression of complications in late-stage diabetes, and alleviating symptoms.

[0083] The terms “first,” “second,” “third,” “fourth,” etc., used in this application (if applicable) are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that the embodiments described herein can be implemented in orders other than those illustrated or described herein. Furthermore, the terms “comprising” and “having,” and any variations thereof, are intended to cover non-exclusive inclusion; for example, a process, method, or apparatus that includes a series of steps or units is not necessarily limited to those explicitly listed, but may include other steps or units not explicitly listed or inherent to such processes, methods, or apparatus.

[0084] It should be noted that the use of terms such as "first" and "second" in this application is for descriptive purposes only and should not be construed as indicating or implying their relative importance or implicitly specifying the number of technical features indicated. Therefore, a feature defined as "first" or "second" may explicitly or implicitly include at least one of those features. Furthermore, the technical solutions of the various embodiments can be combined with each other, but this must be based on the ability of those skilled in the art to implement them. If the combination of technical solutions is contradictory or impossible to implement, such a combination of technical solutions should be considered non-existent and not within the scope of protection claimed in this application.

[0085] This document uses specific examples to illustrate the principles and implementation methods of this application. The descriptions of the above embodiments are only for the purpose of helping to understand the methods and core ideas of this application. At the same time, for those skilled in the art, there will be changes in the specific implementation methods and application scope based on the ideas of this application. Therefore, the content of this specification should not be construed as a limitation of this application.

Claims

1. A functional quinoa dietary compound food for blood sugar control and fat reduction, characterized in that: The product comprises quinoa, buckwheat, white kidney beans, chickpeas, and resistant starch in a weight ratio of (15-30):(15-25):(35-50):(20-30):(15-20); the resistant starch contains 70-85 wt% amylose; the preparation method of the resistant starch includes step ① dispersing starch in a 0.2% sodium hydroxide solution, stirring and reacting at 28-33℃ for 4-8 hours, precipitating, removing the supernatant, and drying to obtain a primary preform powder; step ② adding the primary preform powder to deionized water and stirring for gelatinization treatment, controlling the temperature of the deionized water at 85℃ and the gelatinization time at 10-15 minutes to obtain a gelatinized slurry; step ③ heating the gelatinized slurry in step ② to a suitable temperature. The temperature is lowered to 60℃, and pullulanase at a concentration of 150 U / g starch is added for enzymatic hydrolysis for 8-12 hours to obtain the hydrolysate; Step ④ After high-temperature enzyme inactivation, the pH is adjusted to obtain starch paste; Step ⑤ The starch paste is centrifuged to obtain enzymatically hydrolyzed starch; Step ⑥ The enzymatically hydrolyzed starch is dispersed in deionized water to obtain an enzymatically hydrolyzed starch solution with a mass concentration of 10-20%, and the temperature is raised to 75℃. Flaxseed oil or soybean oil with a mass ratio of 6-10:1 to the enzymatically hydrolyzed starch is added, and after reacting for 12-24 hours, fatty acid resistant starch is obtained; Step ⑦ The fatty acid resistant starch is dispersed in deionized water, and the supernatant is removed by centrifugation. The bottom precipitate is dried to obtain the finished resistant starch.

2. The functional quinoa dietary compound food for blood sugar control and fat reduction according to claim 1, characterized in that: The particle size r of the quinoa rice, buckwheat, white kidney beans, chickpeas, and resistant starch is ≤200nm.

3. A method for preparing a functional quinoa dietary complex food for blood sugar control and fat reduction, used to prepare the functional quinoa dietary complex food for blood sugar control and fat reduction as described in any one of claims 1-2, characterized in that, Includes the following steps: Step 1, Preparation: Synthesis of resistant starch; Step 2, Grinding: Grind quinoa, buckwheat, white kidney beans, and chickpeas separately to obtain abrasives, then mix the abrasives thoroughly to obtain a mixed powder; Step 3, Cooking: After mixing the powder with water, add resistant starch and stir thoroughly to obtain a mixed slurry. Then heat and cook the mixed slurry to obtain the compound food.

4. The preparation method of a functional quinoa dietary compound food for blood sugar control and fat reduction according to claim 3, characterized in that: In step 1, the synthesis of resistant starch includes: Step ① dispersing starch in a 0.2% (w / w) sodium hydroxide solution, stirring and reacting at 28-33°C for 4-8 hours, precipitating, removing the supernatant, and drying to obtain a primary preform powder; Step ② adding the primary preform powder to deionized water and stirring for gelatinization, controlling the temperature of the deionized water at 85°C and the gelatinization time at 10-15 minutes to obtain a gelatinized slurry; Step ③ lowering the temperature of the gelatinized slurry in step ② to 60°C, adding pullulanase at 150 U / g starch for enzymatic hydrolysis for 8-12 hours to obtain an enzymatic hydrolysate; Step ④... After high-temperature enzyme inactivation treatment, the pH is adjusted to obtain starch paste; in step ⑤, the starch paste is centrifuged to obtain enzymatically hydrolyzed starch; in step ⑥, the enzymatically hydrolyzed starch is dispersed in deionized water to obtain an enzymatically hydrolyzed starch solution with a mass concentration of 10-20%, and the temperature is raised to 75℃, and flaxseed oil or soybean oil with a mass ratio of 6-10:1 to the enzymatically hydrolyzed starch is added. After reacting for 12-24 hours, fatty acid resistant starch is obtained; in step ⑦, the fatty acid resistant starch is dispersed in deionized water, the supernatant is removed by centrifugation, and the bottom precipitate is dried to obtain the finished resistant starch.

5. The preparation method of a functional quinoa dietary compound food for blood sugar control and fat reduction according to claim 3, characterized in that: In step 2, the grinding is carried out using graphite, and the particle size of the abrasive is r≤200nm.

6. The preparation method of a functional quinoa dietary compound food for blood sugar control and fat reduction according to claim 3, characterized in that: In step 3, the water mass percentage is 80%-88.9%.

7. The preparation method of a functional quinoa dietary compound food for blood sugar control and fat reduction according to claim 6, characterized in that: The water content is 83.3% by mass.

8. The preparation method of a functional quinoa dietary compound food for blood sugar control and fat reduction according to claim 3, characterized in that: In step 3, the cooking temperature is 121°C, the pressure is 35-60 kPa, and the time is 30-60 min.

9. The use of a functional quinoa dietary compound food for blood sugar control and fat reduction, characterized in that: This includes the use of the functional quinoa dietary compound food for blood sugar control and fat reduction as described in any one of claims 1-2, and its application to diabetic patients.

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