Compound cereal powder for controlling and reducing blood sugar, preparation method and application thereof

Abstract

The application discloses a compound cereal powder for controlling blood sugar and reducing blood sugar, a preparation method and application thereof. The compound cereal powder comprises, in percentage by weight, 10-30% of soybean dietary fiber, 10-25% of resistant dextrin, 5-20% of soybean protein isolate powder, 5-15% of oat powder, 5-15% of black bean powder, 3-12% of purple sweet potato powder, 3-12% of oatmeal, 0.5-5% of poria cocos powder, 0.5-5% of yam powder, 0.5-5% of honeysuckle powder, 1-8% of konjac powder, 0.5-5% of medlar powder, 0.5-5% of mulberry leaf powder, 0.5-5% of rhizoma polygonati powder, compound vitamins, calcium carbonate, zinc gluconate and sodium carboxymethyl cellulose. The preparation method comprises the following steps: low-temperature baking and curing cereal raw materials, uniformly mixing by a three-dimensional mixer, screening and sterilizing, and sterilely sub-packaging. The compound cereal powder controls blood sugar and reduces blood sugar through multiple mechanisms such as a dietary fiber physical barrier, alpha-glucosidase inhibition, improvement of insulin resistance and supplement of trace elements, is comprehensive in nutrition, good in taste, and is suitable for people with diabetes and pre-diabetes as a meal replacement or a functional food for assisting blood sugar reduction.

Description

Technical Field

[0001] This invention relates to the field of health product technology, specifically to a compound grain powder for controlling and lowering blood sugar, its preparation method, and its application. Background Technology

[0002] The number of people with diabetes and prediabetes continues to grow globally, becoming a serious chronic metabolic disease threatening human health. Dietary intervention is the cornerstone of blood sugar control, with low glycemic index (low GI) and high dietary fiber foods receiving significant attention. Currently, most commercially available blood sugar control foods are based on single dietary fiber or whole grains, which suffer from poor taste, nutritional imbalance, limited blood sugar-lowering components, and limited mechanisms of action. Traditional Chinese medicine believes that diabetes (Xiao Ke) is often related to spleen deficiency, kidney deficiency, and yin deficiency with dryness and heat. Food-medicine homologous ingredients such as mulberry leaves, polygonatum, poria cocos, yam, and wolfberry have clear auxiliary blood sugar-lowering effects. However, existing products lack ready-to-eat compound grain powders that scientifically combine dietary fiber, high-quality protein, food-medicine homologous blood sugar-lowering components, and trace elements. Therefore, developing a compound grain powder with good taste, comprehensive nutrition, and multiple mechanisms for synergistic blood sugar control is of significant practical importance. Summary of the Invention

[0003] The present invention aims to provide a compound grain powder for controlling and lowering blood sugar, its preparation method and application, in order to solve the technical problems of existing blood sugar control foods such as poor taste, single blood sugar lowering components, unbalanced nutrition and limited mechanism of action.

[0004] To address the aforementioned technical problems, according to one aspect of the present invention, the present invention provides the following technical solution: A compound grain powder for controlling and lowering blood sugar, comprising the following raw material components by weight percentage: 10%–30% soybean dietary fiber, 10%–25% resistant dextrin, 5%–20% soy protein isolate powder, 5%–15% oat flour, 5%–15% black bean flour, 3%–12% purple sweet potato flour, 3%–12% rolled oats, 0.5%–5% Poria cocos powder, 0.5%–5% yam powder, 0.5%–5% honeysuckle powder, 1%–8% konjac powder, 0.5%–5% wolfberry powder, 0.5%–5% mulberry leaf powder, 0.5%–5% Polygonatum sibiricum powder, 0.1%–2% compound vitamins, 0.1%–2% calcium carbonate, 0.01%–0.5% zinc gluconate, and 0.1%–2% sodium carboxymethyl cellulose.

[0005] As a preferred embodiment of the compound grain powder for blood sugar control and reduction described in this invention, the powder comprises the following raw material components by weight percentage: 15%–25% soybean dietary fiber, 12%–20% resistant dextrin, 8%–15% soybean protein isolate powder, 8%–12% oat flour, 8%–12% black bean flour, 5%–10% purple sweet potato flour, 5%–10% rolled oats, 1%–3% Poria cocos powder, 1%–3% yam powder, 1%–3% honeysuckle powder, 2%–5% konjac powder, 1%–3% wolfberry powder, 1%–3% mulberry leaf powder, 1%–3% Polygonatum sibiricum powder, 0.2%–1% compound vitamins, 0.2%–1% calcium carbonate, 0.05%–0.2% zinc gluconate, and 0.2%–1% sodium carboxymethyl cellulose.

[0006] As a preferred embodiment of the compound cereal powder for controlling and lowering blood sugar according to the present invention, the compound vitamins, by mass fraction, include vitamin A, vitamin D, vitamin E, vitamin C, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, folic acid and pantothenic acid.

[0007] As a preferred embodiment of the compound grain powder for controlling blood sugar and lowering blood sugar according to the present invention, the mass ratio of soybean dietary fiber to resistant dextrin is (1-2):1; the mass ratio of mulberry leaf powder, polygonatum powder, poria powder and yam powder is (1-2):(1-2):(1-2):(1-2).

[0008] A method for preparing a compound grain powder for controlling and lowering blood sugar includes the following steps: S1: Raw material pretreatment: Oatmeal, black bean powder, and purple sweet potato powder are baked and matured at low temperature. Poria powder, yam powder, honeysuckle powder, wolfberry powder, mulberry leaf powder, and polygonatum powder are ultra-finely pulverized and passed through a 100-200 mesh sieve. S2: Mixing: Weigh out the following ingredients according to the specified ratio: soybean dietary fiber, resistant dextrin, soy protein isolate powder, oat flour, pretreated oat flakes, black bean powder, purple sweet potato powder, poria cocos powder, yam powder, honeysuckle powder, konjac powder, wolfberry powder, mulberry leaf powder, polygonatum powder, as well as compound vitamins, calcium carbonate, zinc gluconate, and sodium carboxymethyl cellulose, and mix them evenly in a three-dimensional mixer. S3: Sieving, sterilization, and packaging: The mixed powder is sieved through a 60-120 mesh sieve, sterilized by microwave or irradiation, and then aseptically packaged to obtain the final product.

[0009] Compared with existing technologies, the beneficial effects of this invention are: it lowers blood sugar through multiple pathways, including delaying absorption via the physical barrier of dietary fiber, blocking carbohydrate breakdown by α-glucosidase inhibitors, improving insulin resistance, and supplementing trace elements, resulting in better efficacy than single-mechanism products. All grains are low-GI raw materials and, according to in vitro digestion tests, are suitable for long-term consumption by people with diabetes and prediabetes. It provides high-quality plant protein, dietary fiber, multivitamins, and minerals, and can be used as a meal replacement or snack to avoid malnutrition caused by blood sugar control. Mulberry leaves, Polygonatum, Poria cocos, yam, and wolfberry are all nationally recognized medicinal and edible substances, ensuring high safety and suitability for long-term consumption. After low-temperature baking and ultra-fine grinding, the product has a natural grain aroma, a delicate taste, and dissolves instantly in hot water without the need for added sugar. Detailed Implementation

[0010] To make the objectives, technical solutions, and advantages of the present invention clearer, the embodiments of the present invention will be described in further detail below. Example

[0011] Weigh the raw materials according to the following weight percentages (total amount is 100%): Soybean dietary fiber 20%, resistant dextrin 15%, soy protein isolate 12%, oat flour 10%, black bean flour 8%, purple sweet potato flour 6%, oat flakes 6%, poria cocos powder 2%, yam powder 2%, honeysuckle powder 1.5%, konjac powder 3%, goji berry powder 1.5%, mulberry leaf powder 1.5%, polygonatum powder 1.5%, compound vitamins 0.5%, calcium carbonate 0.5%, zinc gluconate 0.1%, sodium carboxymethyl cellulose 0.4%.

[0012] Preparation method: S1: Oatmeal, black bean powder, and purple sweet potato powder are baked at 120℃ for 20 minutes; Poria cocos, yam, honeysuckle, goji berries, mulberry leaves, and Polygonatum sibiricum are ultra-finely ground and passed through a 150-mesh sieve; S2: Put all raw materials into the three-dimensional mixer and mix at 40 r / min for 25 minutes; S3: Pass through an 80-mesh sieve, microwave sterilize (450W power, 4 minutes), and aseptically repackage into 30g / bags. Example

[0013] The ingredients are: 25% soybean dietary fiber, 18% resistant dextrin, 8% soy protein isolate, 8% oat flour, 6% black soybean flour, 5% purple sweet potato flour, 5% rolled oats, 1% Poria cocos powder, 1% yam powder, 1% honeysuckle powder, 2% konjac powder, 1% wolfberry powder, 1% mulberry leaf powder, 1% Polygonatum sibiricum powder, 0.3% compound vitamins, 0.3% calcium carbonate, 0.05% zinc gluconate, and 0.35% sodium carboxymethyl cellulose. The preparation method is the same as in Example 1.

[0014] The ingredients of mulberry leaf powder, polygonatum powder, poria powder, and yam powder are omitted, and the rest is the same as in Example 1.

[0015] The soybean dietary fiber and resistant dextrin were replaced with an equal amount of maltodextrin, and the rest was the same as in Example 1.

[0016] Efficacy verification 1. In vitro α-glucosidase inhibition test The aqueous extract of the product from Example 1 was used to determine its inhibition rate against α-glucosidase. The results showed that the inhibition rate of the Example 1 group was 68.5%, while the inhibition rate of the Comparative Example 1 group (without mulberry leaves, etc.) was only 22.3%, indicating that DNJ in mulberry leaves is the key active ingredient and synergistically enhances its activity with other food-medicine homologous components.

[0017] 2. Animal experiments: Hypoglycemic test in diabetic mice A diabetic mouse model (fasting blood glucose >11.1 mmol / L) was induced using alloxan and randomly divided into a model control group, Example 1 group, Comparative Example 1 group, and Comparative Example 2 group. The mice were administered the drug via gavage for 4 weeks. Results: In Example 1 group, fasting blood glucose decreased from 15.6 mmol / L to 8.2 mmol / L (a decrease of 47.4%), significantly better than that of the model control group (a decrease of only 5.1%) and the comparative example group (P<0.01). Simultaneously, glucose tolerance and insulin resistance index were significantly improved in Example 1 group.

[0018] 3. Postprandial blood glucose test Ten healthy volunteers took the product of Example 1 (30g mixed with 250mL) or an equivalent amount of glucose solution on an empty stomach, and their postprandial blood glucose was measured. The results showed that after taking the product of this invention, the increase in blood glucose 30 minutes after the meal was only 35% of that in the glucose group, and it returned to baseline after 60 minutes. The GI value was assessed as 42, which is classified as a low-GI food.

[0019] The blood sugar control and lowering compound cereal powder provided by this invention has abundant raw material sources and a simple and controllable production process, making it suitable for industrial production. The product has dual functions of assisting in blood sugar lowering and serving as a nutritional meal replacement, and can be widely used in the daily dietary intervention of people with diabetes, prediabetes, and high blood sugar, demonstrating significant social and economic benefits.

[0020] Although the present invention has been described above with reference to embodiments, various modifications can be made thereto without departing from the scope of the invention. In particular, the exhaustive description of these combinations is not provided in this specification merely for the sake of brevity and resource conservation. Therefore, the present invention is not limited to the specific embodiments disclosed herein, but includes all technical solutions falling within the scope of the claims.

Claims

1. A compound grain powder for controlling and lowering blood sugar, characterized in that, By weight percentage, it includes the following raw material components: 10%–30% soybean dietary fiber, 10%–25% resistant dextrin, 5%–20% soy protein isolate powder, 5%–15% oat flour, 5%–15% black soybean flour, 3%–12% purple sweet potato flour, 3%–12% rolled oats, 0.5%–5% Poria cocos powder, 0.5%–5% yam powder, 0.5%–5% honeysuckle powder, 1%–8% konjac powder, 0.5%–5% wolfberry powder, 0.5%–5% mulberry leaf powder, 0.5%–5% Polygonatum sibiricum powder, 0.1%–2% compound vitamins, 0.1%–2% calcium carbonate, 0.01%–0.5% zinc gluconate, and 0.1%–2% sodium carboxymethyl cellulose.

2. The compound grain powder for controlling and lowering blood sugar according to claim 1, characterized in that, By weight percentage, it includes the following raw material components: 15%–25% soybean dietary fiber, 12%–20% resistant dextrin, 8%–15% soy protein isolate, 8%–12% oat flour, 8%–12% black bean flour, 5%–10% purple sweet potato flour, 5%–10% rolled oats, 1%–3% Poria cocos powder, 1%–3% yam powder, 1%–3% honeysuckle powder, 2%–5% konjac powder, 1%–3% wolfberry powder, 1%–3% mulberry leaf powder, 1%–3% Polygonatum sibiricum powder, 0.2%–1% compound vitamins, 0.2%–1% calcium carbonate, 0.05%–0.2% zinc gluconate, and 0.2%–1% sodium carboxymethyl cellulose.

3. The compound grain powder for controlling and lowering blood sugar according to claim 1, characterized in that, The multivitamin contains vitamins A, D, E, C, B1, B2, B6, B12, niacin, folic acid, and pantothenic acid.

4. The compound grain powder for controlling and lowering blood sugar according to claim 1, characterized in that, The mass ratio of soybean dietary fiber to resistant dextrin is (1-2):1; the mass ratio of mulberry leaf powder, polygonatum powder, poria powder, and yam powder is (1-2):(1-2):(1-2):(1-2).

5. A method for preparing a compound cereal powder for controlling blood sugar and lowering blood sugar according to any one of claims 1 to 4, characterized in that, Includes the following steps: S1: Raw material pretreatment: Oatmeal, black bean powder, and purple sweet potato powder are baked and matured at low temperature. Poria powder, yam powder, honeysuckle powder, wolfberry powder, mulberry leaf powder, and polygonatum powder are ultra-finely pulverized and passed through a 100-200 mesh sieve. S2: Mixing: Weigh out the following ingredients according to the specified ratio: soybean dietary fiber, resistant dextrin, soy protein isolate powder, oat flour, pretreated oat flakes, black bean powder, purple sweet potato powder, poria cocos powder, yam powder, honeysuckle powder, konjac powder, wolfberry powder, mulberry leaf powder, polygonatum powder, as well as compound vitamins, calcium carbonate, zinc gluconate, and sodium carboxymethyl cellulose, and mix them evenly in a three-dimensional mixer. S3: Sieving, sterilization, and packaging: The mixed powder is sieved through a 60-120 mesh sieve, sterilized by microwave or irradiation, and then aseptically packaged to obtain the final product.

6. The preparation method according to claim 5, characterized in that, In step (2), the mixing time is 15 to 40 minutes and the mixing speed is 20 to 60 r / min.

7. The preparation method according to claim 5, characterized in that, In step (3), sterilization is performed using microwave low-temperature sterilization with a power of 300-600W and a time of 2-6 minutes; or sterilization is performed using 60Co irradiation with a dose of 4-8kGy.

8. The application of a compound grain powder for controlling blood sugar and lowering blood sugar as described in any one of claims 1 to 4 in the preparation of functional foods that assist in lowering blood sugar.

9. The application of a compound grain powder for controlling blood sugar and lowering blood sugar as described in any one of claims 1 to 4 in the preparation of low glycemic index meal replacement foods.