A sustained-release glucose food and a method for preparing the same

Abstract

The application discloses a glucose sustained-release food. The glucose sustained-release food solves the problems of the prior art, such as a complex preparation method, a poor appearance, and a poor effect of controlling blood sugar after digestion.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a slow-release glucose food and its preparation method. Background Technology

[0002] The statements herein provide only background information in relation to this invention and do not necessarily constitute prior art.

[0003] With the improvement of living standards, humanity faces a serious obesity problem, which is becoming increasingly prevalent. Obesity not only brings many inconveniences to life but also easily leads to complications such as the "three highs" (high blood sugar, high blood lipids, and high blood pressure), causing various health problems. Studies have shown that diseases such as diabetes and obesity are closely related to unreasonable energy intake, especially to drastic fluctuations in postprandial blood sugar levels. Therefore, effectively controlling postprandial blood sugar levels is a powerful way to control diabetes and obesity.

[0004] Currently, foods with a sustained-release concept mainly achieve their sustained-release effect by adding gelatin or agar and mixing them with staple food ingredients and functional nutrients, then processing them to form a core-shell structure. However, commonly used colloids such as gelatin are derived from animals, posing risks of diseases and viruses; agar and alginate colloids are turbid and opaque, obscuring the original appearance and color of the staple food ingredients; and the colloid formed by carboxymethyl cellulose and staple food ingredients is viscous, causing some samples to adhere tightly to the container walls after drying, resulting in product loss.

[0005] Patent CN 113383965 A provides an energy-slow-release cereal-like microsphere, its preparation method, and its application. It uses multiple substances such as sodium alginate, gellan gum, chitosan, and calcium chloride. The preparation method is complex, and the obtained colloid is turbid and of poor quality. The main improvement is to enhance the integrity of the cereal-like microsphere during cooking, but it does not involve the effect of slow-release sugar control. Summary of the Invention

[0006] To address the shortcomings of existing technologies, the purpose of this invention is to provide a slow-release glucose food and its preparation method, thereby solving the problem of rapid increases in blood sugar levels caused by food digestion.

[0007] To achieve the above objectives, the embodiments of the present invention provide the following technical solutions: A method for preparing a sustained-release glucose food, comprising: Mix the gellan gum solution and nutrient powder evenly to obtain a mixture; Add CaCl2 solution to the mixture and mix thoroughly to obtain a gel-like mixture; The moisture in the gel-like mixture is removed to obtain a solid, which is then dried and pulverized to obtain a slow-release food.

[0008] This invention utilizes microencapsulation technology to coat nutrient powder particles with a layer of gellan gum, creating a slow-release nutrient powder. When used, the slow-release nutrient powder is dissolved in warm water. The gellan gum first absorbs water and swells, forming a gel layer, which slows down the water absorption and swelling of the nutrient powder particles. After consumption, the acidic environment of gastric juice increases the gel strength of the gellan gum, further slowing down the digestion of starch polysaccharides in the nutrient powder by gastric juice, thus slowing down the release rate of glucose. This not only increases the feeling of fullness, but the slow release of glucose from the microencapsulated particles also effectively balances the rate of increase in postprandial blood sugar, preventing a rapid rise in blood sugar after meals.

[0009] This invention uses gellan gum to coat nutrient powder to form microcapsule particles, without the need for multiple colloids. The preparation method is simple, and slow-release microcapsule particles can be obtained simply by mixing and drying, which effectively slows down the digestion of starch and prevents a rapid rise in blood sugar after meals.

[0010] In some embodiments, the gel strength of gellan gum is 1270-2063 g / cm³. 2 This strength of gel can effectively encapsulate the nutrient powder, forming sustained-release microcapsules, which delays the water absorption and swelling of the nutrient powder particles and slows down the digestion of starch in the nutrient powder by gastric juice.

[0011] In some embodiments, gellan gum is uniformly dispersed in purified water, and then heated in a water bath at 85-90°C while continuously shaking to completely dissolve the gellan gum and obtain a gellan gum solution.

[0012] In some embodiments, the temperature of the gellan gum solution is 45-80°C when mixed with nutrient powder.

[0013] In some embodiments, the concentration of the gellan gum solution is 0.2-2%, preferably 0.8-1.2%. This concentration of gellan gum solution can achieve a high yield when preparing slow-release foods and can also slow down the digestion of starch in the nutritional powder by gastric juices.

[0014] In some embodiments, the nutritional powder is a food containing at least polysaccharides; specifically, the nutritional powder also contains at least one functional nutrient; more specifically, the nutritional powder includes one or more of rice flour, wheat flour, and mixed grain flour, or a mixture with other functional nutrients.

[0015] In some implementations, the mass ratio of added nutrient powder to gellan gum is 1:0.02-0.2.

[0016] In some implementations, the ratio of nutrient powder to water is 1:5-10.

[0017] In some embodiments, a CaCl2 solution is added to the mixture to make the concentration of CaCl2 in the mixture reach a solution mass percentage of 0.00555-3.33% (w / w), and the total mixture is cooled to room temperature to obtain a gel-like mixture; preferably 0.0555-2.22% (w / w).

[0018] In some embodiments, removing moisture from the gel mixture specifically involves squeezing the gel mixture to remove moisture and collecting the solid.

[0019] In some implementations, the solid material is sequentially dried with hot air, pulverized, and sieved to obtain a slow-release food.

[0020] In some implementations, the hot air drying temperature is 45-55°C. This temperature setting facilitates rapid drying of slow-release foods, prevents high-temperature loss of nutrients, and avoids gelatinization of nutrient powder, which reduces drying efficiency.

[0021] This invention also provides a slow-release glucose food product, which is prepared using the above steps.

[0022] This invention utilizes microencapsulation technology, employing gellan gum to encapsulate nutrient powder particles, creating a slow-release nutrient powder. Since gellan gum is a high-molecular-weight linear polysaccharide derived from microbial fermentation, it poses no risk of animal disease; it also exhibits excellent heat and acid resistance, high enzyme stability, and enhanced acid resistance in gastric juices, slowing down the degradation of sugar chains in staple foods and the rate of glucose release. Gellan gum dissolves in hot water to form a transparent solution, and upon cooling, forms a transparent and firm gel that does not obscure the original color and appearance of the staple food. The staple food material forms a coagulated colloid with gellan gum, which can be pulverized into smaller particles, increasing the colloid's surface area, facilitating moisture evaporation and drying. Furthermore, the colloid tends to shrink inwards, preventing it from sticking to container walls and causing product loss.

[0023] After being soaked in warm water, the gel forms a gel layer, which slows down the absorption and swelling of the nutritional powder, further slows down the digestion of starch polysaccharides in the nutritional powder by gastric juice, slows down the release of glucose, increases satiety, and balances the rate of blood sugar rise.

[0024] One or more technical solutions provided in the embodiments of the present invention have at least the following technical effects or advantages: 1. The slow-release food raw materials of the present invention are simple, and the preparation method only requires simple mixing and drying to obtain slow-release food, which replaces the traditional preparation method that requires special equipment to drip in and form slow-release microparticles. No special equipment is required, and the preparation method is simple, thus improving the preparation efficiency.

[0025] 2. This invention uses only gellan gum solution, CaCl2 solution, and nutrient powder to form microencapsulated particles. The gellan gum-encapsulated nutrient powder particles result in sustained-release particles with excellent digestive and slow-release effects, effectively controlling blood sugar and preventing rapid postprandial blood sugar spikes. After being dissolved in warm water, the gellan gum forms a gel layer, delaying the water absorption and swelling of the nutrient powder, further slowing the digestion of starch polysaccharides in the nutrient powder by gastric juices, slowing the release of glucose, increasing satiety, and balancing the rate of blood sugar rise.

[0026] 3. This invention uses only a gellan gum layer to coat the nutrient powder. It dissolves in hot water to form a transparent solution. After the gellan gum cools and dries, it forms a transparent and solid gel that does not obscure the original color and appearance of the staple food and can enhance appetite.

[0027] 4. The staple food ingredients form a gelling colloid with gellan gum, which can be crushed into smaller particles, increasing the colloid surface area, which is beneficial for moisture evaporation and drying. In addition, the colloid tends to shrink inward and will not stick to the container wall, thus avoiding product loss and increasing the yield of slow-release food. Attached Figure Description

[0028] The accompanying drawings, which form part of this invention, are used to provide a further understanding of the invention. The illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an improper limitation of the invention.

[0029] Figure 1 This is a line graph showing the glucose release concentration during simulated intestinal digestion in some embodiments and comparative examples of the present invention. Detailed Implementation

[0030] It should be noted that the following detailed description is illustrative and intended to provide further explanation of the invention. Unless otherwise specified, all technical and scientific terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.

[0031] As described in the background section, existing slow-release glucose foods suffer from problems such as complex preparation methods, poor appearance, and poor blood sugar control after consumption. In order to solve the above-mentioned technical problems, this invention proposes a slow-release glucose food and its preparation method to address these issues.

[0032] One embodiment of the present invention describes a method for preparing a sustained-release glucose food. include: Mix the gellan gum solution and nutrient powder evenly to obtain a mixture; Add CaCl2 solution to the mixture and mix thoroughly to obtain a gel-like mixture; The moisture in the gel-like mixture is removed to obtain a solid, which is then dried and pulverized to obtain a slow-release food.

[0033] Among them, gellan gum, CaCl 2、 The oat bran flour was purchased from the market, and the gel strength of the gellan gum was 1270-2063 g / cm³. 2 Range (molecular weight Mw detected by multi-angle laser scattering method is within 1.5 × 10⁻⁶) 5 ~3.0×10 6 3.0×10 is preferred. 5 ~8.5×10 5 However, this method, as well as the commonly used GPC method, has the drawback of large errors when detecting polymer molecular weight. This article provides numerical values ​​from laboratory system detection for reference.

[0034] The gel strength test method refers to the "Gel Strength" item in the "Draft Standard for Gel Gel Pharmaceutical Excipients". The specific method is as follows: Take 1.0g of this product, accurately weigh it, add 90ml of water, dissolve it in a 90℃ water bath, then add 1ml of 0.6mol / L calcium chloride solution and 9ml of water, mix well, place it in a gel strength bottle (avoid the generation of air bubbles as much as possible), seal it tightly with a rubber stopper, and place it at 20℃ overnight; open the rubber stopper of the gel strength bottle, place the gel strength bottle on the platform of the gel strength tester, place the center of the gel strength bottle directly below the probe, use a cylindrical probe with a diameter of 12.7mm±0.1mm and a sharp bottom edge, and measure the gel strength at a downward speed of 1.0mm per second when the probe is pressed down to a depth of 6mm on the gel surface. Take the average value of the test results of two test samples to obtain the gel strength.

[0035] Example 1 The gel strength was 1714 g / cm. 2 2g of gellan gum was added to 500ml of purified water and stirred until evenly dispersed. Then, it was heated in a water bath at 85-90℃ with constant shaking until the gellan gum was completely dissolved to obtain a 0.4% gellan gum solution. The solution was cooled to 85℃ and mixed with 100g of oat bran powder, and stirred thoroughly to obtain a mixture. 2.79ml of 0.9M CaCl2 solution was added to the mixture and stirred thoroughly to achieve a CaCl2 concentration of 0.0555% (w / w) by mass of the solution. The mixture was then cooled to room temperature to obtain a gel-like mixture. The solid was then placed in an oven and dried with hot air at 55℃. After pulverizing and sieving, a slow-release food product was obtained with a yield of 98%.

[0036] Example 2 The gel strength was 1476 g / cm. 28g of gellan gum was added to 1000ml of purified water and stirred until evenly dispersed. Then, it was heated in a water bath at 85-90℃ with constant shaking until the gellan gum was completely dissolved to obtain a gellan gum solution with a concentration of 0.8%. The solution was cooled to 50℃ and mixed with 100g of oat bran powder, and stirred thoroughly to obtain a mixture. 0.56ml of 0.9M CaCl2 solution was added to the mixture and stirred thoroughly to make the CaCl2 concentration reach 0.00555% (w / w) of the solution by mass percentage. The mixture was cooled to room temperature to obtain a gel-like mixture. The water was then squeezed out to collect the solid. The solid was placed in an oven and dried with hot air at 50℃. It was then pulverized and sieved to obtain a slow-release food with a yield of 99%.

[0037] Example 3 The gel strength was 1873 g / cm. 2 12g of gellan gum was added to 1000ml of purified water and stirred until evenly dispersed. Then, it was heated in a water bath at 85-90℃ with constant shaking until the gellan gum was completely dissolved, yielding a 1.2% gellan gum solution. The solution was cooled to 60℃ and mixed with 100g of oat bran powder, and stirred thoroughly to obtain a mixture. 285.71ml of 0.9M CaCl2 solution was added to the mixture and stirred thoroughly to achieve a CaCl2 concentration of 2.22% (w / w) by mass. The mixture was then cooled to room temperature to obtain a gel-like mixture. The water was then squeezed out to collect the solid. The solid was placed in an oven and dried with hot air at 55℃. After pulverizing and sieving, a slow-release food product was obtained with a yield of 100%.

[0038] Example 4 The gel strength is 2063 g / cm. 2 4g of gellan gum was added to 1000ml of purified water and stirred until evenly dispersed. Then, it was heated in a water bath at 85-90℃ with constant shaking until the gellan gum was completely dissolved to obtain a 0.4% gellan gum solution. The solution was cooled to 70℃ and mixed with 100g of oat bran powder, and stirred thoroughly to obtain a mixture. The mixture was then added to 500ml of 0.9M CaCl2 solution and stirred thoroughly to achieve a CaCl2 concentration of 3.33% (w / w) by mass. The mixture was cooled to room temperature to obtain a gel-like mixture. The water was then squeezed out to collect the solid. The solid was placed in an oven and dried with hot air at 55℃. The solid was then pulverized and sieved to obtain a slow-release food product with a yield of 96%.

[0039] Example 5 A gel strength of 1270 g / cm was taken. 220g of gellan gum was added to 1000ml of purified water and stirred until evenly dispersed. Then, it was heated in a water bath at 85-90℃ with constant shaking until the gellan gum was completely dissolved to obtain a 2% gellan gum solution. The solution was cooled to 55℃ and mixed with 100g of oat bran powder, and stirred thoroughly to obtain a mixture. 58.8ml of 0.9M CaCl2 solution was added to the mixture and stirred thoroughly to make the CaCl2 concentration reach 0.555% (w / w) of the solution by mass percentage. The mixture was cooled to room temperature to obtain a gel-like mixture. The water was then squeezed out to collect the solid. The solid was dried in an oven at 45℃ with hot air, pulverized, and sieved to obtain a slow-release food with a yield of 102%.

[0040] Comparative Example 1 Take carboxymethyl cellulose (M) W 2g of carboxymethyl cellulose (700000) was added to 1000ml of purified water and stirred until evenly dispersed. Then, it was heated in a water bath at 50-60℃ with constant shaking to completely dissolve the carboxymethyl cellulose and obtain a 0.2% carboxymethyl cellulose gel. The gel was cooled to 50℃ and mixed with 100g of oat bran powder. The mixture was stirred thoroughly to obtain a mixed solution. The water was then squeezed out to collect the solid. The solid was placed in an oven and dried with hot air at 50℃. The solid was then pulverized and sieved to obtain the control sample with a yield of 72%.

[0041] Comparative Example 2 The gel strength was 2049 g / cm. 2 20g of gellan gum was added to 1000ml of purified water and stirred until evenly dispersed. The solution was then heated in a water bath at 85-90℃ with constant shaking until completely dissolved, yielding a 2% gellan gum solution. The solution was cooled to 50℃ and mixed with 100g of oat bran powder, stirring thoroughly to obtain a mixture. 1000ml of 95% ethanol solution was added to the mixture and stirred until homogeneous. It was observed that the nutrient powder separated from the colloid, forming a nutrient powder deposit at the bottom, with a translucent fragment layer on the upper surface of the deposit. This indicates that the alcohol precipitation dehydration method causes the gellan gum to shrink and facilitates the detachment of the nutrient powder, failing to form an effective encapsulation and thus lacking a sustained-release effect.

[0042] Comparative Example 3 The gel strength is 830 g / cm. 2 12g of gellan gum was added to 1000ml of purified water and stirred until evenly dispersed. Then, it was heated in a water bath at 85-90℃ with constant shaking until the gellan gum was completely dissolved to obtain a 1.2% gellan gum solution. The solution was cooled to 50℃ and mixed with 100g of oat bran powder, and stirred thoroughly to obtain a mixture. 50ml of 0.9M CaCl2 solution was added to the mixture and stirred thoroughly. The mixture was then cooled to room temperature to obtain a gel-like mixture. The solid was then collected by squeezing and filtering. The solid was placed in an oven and dried with hot air at 50℃. After pulverizing and sieving, a slow-release food product was obtained with a yield of 98%.

[0043] Comparative Example 4 Add 5g of sodium alginate to 500ml of purified water, stir and disperse evenly until completely dissolved to obtain a 1.0% sodium alginate solution; then mix with 100g of oat bran powder and stir thoroughly to obtain a mixture; add the mixture dropwise to a 0.9M CaCl2 solution to obtain a granular gel; place the gel in an oven and dry with hot air at 50℃, then pulverize and sieve to obtain a slow-release food with a yield of 98%.

[0044] Comparison Example The comparative example used the same commercially available oat bran powder as the above-described embodiments.

[0045] Experimental Example An in vitro simulated digestion experiment was conducted on Examples 1 to 5, as well as the control and comparative examples. Glucose content was directly detected using a biosensor analyzer, and the rate of glucose production was used to characterize the rate of blood glucose rise in each slow-release food. The specific method is as follows: Step 1: Prepare the electrolyte stock solution of simulated gastric juice (SGF) and simulated intestinal juice (SIF) according to Table 1.

[0046] Table 1. Composition of Digestive Fluid Electrolyte Stock Solution

[0047] Step 2: Weigh 0.8g of the food from Examples 1-5, Comparative Examples 1, 3, 4, and the Control Example, add 9.2ml of water, and heat in a water bath at 85°C until it becomes a paste (referred to as liquid food). Place the liquid food in a water bath at 50°C and magnetically stir to cool to approximately 50°C. Add 8.0ml of SGF electrolyte stock solution and 16.0ml of SIF electrolyte stock solution (pre-adjusted to pH 7.5), and stir to mix well. Add 45ul of 0.3M calcium chloride solution and 6ml of water. Add 10mg of pancreatic enzyme (0.25‰) and 400mg of amylase (1%), mix well, start timing, and take samples at different time points. Detect the glucose content directly using a biosensor analyzer.

[0048] According to the experiment, the digestion of starch in the stomach has little effect on the release of glucose. To simplify the experiment, the intestinal digestion was simulated directly, and gastric juice was added to restore the intestinal digestion conditions as much as possible.

[0049] Experiments have shown that the foods in Examples 1-5, Comparative Examples 1, 3, 4, and Control Examples did not exhibit a significant sustained-release effect in the simulated gastric digestion glucose release test, and are therefore not listed here.

[0050] The specific experimental results of the glucose release test simulating intestinal digestion are shown in Table 2 and... Figure 1 As shown.

[0051] Table 2. Glucose release concentrations during simulated digestion

[0052] Continued table

[0053] From Table 2 and Figure 1 It can be seen that, compared with the control example, the glucose content in the digestive fluid of Examples 1-5 was significantly lower at the same time point than that of the control example. The glucose content in the digestive fluid of Comparative Examples 1, 3, and 4 was also lower than that of the control example, resulting in a lower gel strength (830 g / cm³). 2 The sustained-release effect of gellan gum was poor. The sustained-release glucose effect of Examples 1-5 of this application was significantly better than that of Comparative Examples 1-4, and had a better sustained-release glucose effect. Among them, Example 1 had the best sustained-release effect.

[0054] In addition, the slow-release food particles obtained in Examples 1-5 have transparent shells that do not obscure the color and appearance of the staple food, thus enhancing appetite. Comparative Example 1 was prone to sticking and loss during drying; the alcohol precipitation dehydration method in Comparative Example 2 caused gellan gum to shrink and detach the nutrient powder, failing to form an effective coating and thus lacking a slow-release effect; the glucose slow-release effect in Comparative Example 3 was not significant (see Table 2); the slow-release food particles in Comparative Example 4 had cloudy shells and poor appearance. It is evident that gellan gum with appropriate gel strength, when used to prepare a series of slow-release staple food nutrient powders under specified conditions, can achieve better yields, appearance, and other properties.

[0055] While the specific embodiments of the present invention have been described above in conjunction with the accompanying drawings, this is not intended to limit the scope of protection of the present invention. Those skilled in the art should understand that various modifications or variations that can be made by those skilled in the art without creative effort based on the technical solutions of the present invention are still within the scope of protection of the present invention.

Claims

1. A method for producing a glucose-slow-releasing food, characterized by, include: Mix the gellan gum solution and nutrient powder evenly to obtain a mixture; Add CaCl2 solution to the mixture and mix thoroughly to make the concentration of CaCl2 in the mixture reach 0.0555-2.22% by mass. Cool the total mixture to room temperature to coat the nutrient powder particles with a layer of gellan gum, and obtain a gel-like mixture. The moisture in the gel-like mixture is removed to obtain a solid, which is then dried and pulverized to obtain a slow-release food. The nutritional powder is oat bran powder; The gel strength of gellan gum is 1270-1873 g / cm³. 2 The concentration of the gellan gum solution is 0.4-2%; the mass ratio of the added nutrient powder to gellan gum is 1:0.02-0.2; and the concentration of the CaCl2 is 0.9M.

2. The method for preparing a sustained-release glucose food as described in claim 1, characterized in that, The gellan gum was evenly dispersed in purified water, and then heated in a water bath at 85-90°C while constantly shaking to completely dissolve the gellan gum and obtain a gellan gum solution.

3. The method for preparing the glucose food for sustained release according to claim 1, wherein When mixed with nutrient powder, the temperature of the gellan gum solution is 45-80℃.

4. The method for producing the glucose food for sustained release according to claim 3, characterized by, The concentration of the gellan gum solution is 0.8-1.2%.

5. The method of producing a glucose food for sustained release according to claim 1, wherein The ratio of nutritional powder to water is 1:5-10.

6. The method of producing a glucose food for sustained release according to claim 1, wherein The process of removing moisture from a gel-like mixture involves squeezing the mixture to remove moisture and collecting the solid material.

7. The method of producing a glucose food for sustained release according to claim 1, wherein The solid material is sequentially dried with hot air, pulverized, and sieved to obtain a slow-release food.

8. The method for producing the glucose food for sustained release according to claim 7, wherein The temperature for hot air drying is 45-55℃.

9. A glucose-slow-releasing food, characterized by, It is made by means of any one of claims 1-8.

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