Sorghum resistant starch compound powder suitable for diabetics to eat and preparation method of sorghum resistant starch compound powder

Abstract

The invention relates to sorghum resistant starch compound powder suitable for diabetics to eat and a preparation method of the sorghum resistant starch compound powder, and belongs to special medical food, prepared sorghum resistant starch is compounded with high-quality animal and plant protein, fat and other carbohydrates including a sweetening agent, and the preparation method comprises the following steps: (1) preparing the sorghum resistant starch based on a complexing method; preparing a sorghum starch-polyphenol compound with high resistant starch content from the enzymolyzed sorghum starch and polyphenol; and (2) compounding main components of the sorghum resistant starch compound powder, the sorghum resistant starch, protein, fat, other carbohydrates, a sweetening agent and the like to obtain a compound powder food suitable for diabetics to eat. The compound powder prepared by the preparation method disclosed by the invention has relatively high rehydration property and instant solubility, can provide necessary nutrition for a human body, and also has the efficacy of regulating the postprandial blood sugar steady state of the human body.

Description

Technical Field

[0001] The present invention belongs to the technical field of special medical foods, and particularly relates to a compound powder of sorghum resistant starch suitable for diabetics and a preparation method thereof. Background Art

[0002] During the treatment of diabetes, diet therapy is crucial. Therefore, it is necessary to reduce the glycemic index of the ingested food. Starch in food is the main component that causes blood sugar to rise, and converting starch into resistant starch is an effective method for preventing diabetes. Resistant starch belongs to newly developed food ingredients, which can reduce the chance of digestive enzymes entering the interior of particles and has a high resistance to digestive enzymes, thereby maintaining the postprandial blood sugar balance in the human body. The starch content in sorghum can reach 75%, making it an excellent starch raw material. Using sorghum resistant starch as the raw material to prepare a compound powder of sorghum resistant starch suitable for diabetics has great market and economic significance.

[0003] A compound powder suitable for diabetics, mainly composed of sorghum resistant starch and compounded with different nutrients, is obtained as a special medical food. Currently, there is no relevant research. The carbohydrates, proteins, and fats in the compound powder can provide sufficient energy for the human body while reducing the postprandial glycemic index of the human body, playing a role in regulating blood sugar homeostasis. Relevant research is of great significance for the research of foods for controlling blood sugar, expanding the research on sorghum starch and sorghum, and is conducive to expanding the application scope and application fields of sorghum. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to provide a compound powder of sorghum resistant starch suitable for diabetics and a preparation method thereof. The compound powder of sorghum resistant starch belongs to a special medical food, which can provide necessary nutrition for the human body. In addition, this food also has the efficacy of regulating blood sugar homeostasis.

[0005] The present invention provides a compound powder of sorghum resistant starch suitable for diabetics and a preparation method thereof, including the following steps:

[0006] (1) Preparation of sorghum resistant starch: Gelatinize sorghum starch, enzymatically hydrolyze it with pullulanase to increase the amylose content, and then compound it with polyphenolic substances with different starch qualities at 60 - 90 °C to obtain sorghum resistant starch.

[0007] (2) Main components of the compound powder of sorghum resistant starch: A compound powder of sorghum resistant starch suitable for diabetics mainly includes animal and plant proteins, fats, carbohydrates, etc. The proportion of each component in every 50 g of the compound powder is: 4 - 10 g of protein, 15 - 25 g of carbohydrates (10 - 15 g of sorghum resistant starch), 10 - 20 g of oil, and 1 - 2 g of sweetener.

[0008] (3) Sensory evaluation analysis of the complex powder of sorghum resistant starch.

[0009] The animal and plant proteins described in step (2) mainly include one or more of whey protein isolate and egg white protein, and the sources of plant protein include one or more of soy protein, pea protein, and mung bean protein. When animal and plant proteins are added simultaneously, the amino acid content in the complex powder can be balanced.

[0010] The carbohydrate described in step (2) is mainly sorghum resistant starch. In addition, it also includes one or more of resistant dextrin, tapioca starch, and high amylose corn starch.

[0011] The oils and fats described in step (2) mainly include one or more of soy lecithin, olive oil, and sunflower oil.

[0012] Beneficial effects:

[0013] Compared with the prior art, the complex powder of sorghum resistant starch prepared by the present invention, which is suitable for diabetics, contains sorghum resistant starch and has beneficial effects such as certain anti-digestibility performance and sufficient nutrition supplementation for the human body. Description of the drawings

[0014] Figure 1 It is the sensory state of the complex powder of sorghum resistant starch in Example 2.

[0015] Figure 2 It is the state after the complex powder of sorghum resistant starch in Example 3 is reconstituted. Detailed implementation manners

[0016] The present invention will be further described in detail below with reference to specific examples and the accompanying drawings.

[0017] Example 1

[0018] Weigh 5 g of sorghum starch and dissolve it in 100 mL of sodium acetate buffer solution, and gelatinize it in a water bath at 90 °C for 30 min in a paste pot. When the temperature of the sorghum starch paste solution drops to 58 °C, add 100 U of pullulanase and enzymolyze for different times. After enzymolysis for 8 h, inactivate the enzyme at 100 °C. Keep the temperature of the enzymolyzed starch paste solution at 60 °C, and gradually add the curcumin ethanol solution with a concentration of 200 mg / mL to prepare sorghum resistant starch. The dried sorghum resistant starch is respectively compounded with whey protein isolate, soy protein isolate, fructooligosaccharide, inulin, tapioca starch, and lecithin according to Table 1 to obtain the complex powder of sorghum resistant starch suitable for diabetics.

[0019] Table 1 Proportion of various components

[0020]

[0021] Example 2

[0022] Weigh 5 g of sorghum starch and dissolve it in 100 mL of sodium acetate buffer solution, and gelatinize it in a water bath at 90 °C for 30 min in a paste pot; when the temperature of the sorghum starch paste solution drops to 58 °C, add 100 U of pullulanase and enzymolyze for different times; after 8 h of enzymolysis, inactivate the enzyme at 100 °C. Keep the temperature of the enzymolyzed starch paste solution at 90 °C, and gradually add a resveratrol ethanol solution with a concentration of 100 mg / mL drop by drop to prepare sorghum resistant starch. The dried sorghum resistant starch (40%) was respectively compounded with whey protein isolate, soy protein isolate, fructooligosaccharide, inulin, tapioca starch and lecithin according to the proportions of 8.5%, 10%, 1%, 0.5%, 10% and 30% respectively to obtain a special medical food suitable for diabetics. The sensory state of the properties of the obtained special medical food is as Figure 1 shown. It can be seen that the configured special medical food is in powder form and milky white. After measurement, its moisture content is 7.54%.

[0023] Example 3

[0024] Weigh 5 g of sorghum starch and dissolve it in 100 mL of sodium acetate buffer solution, and gelatinize it in a water bath at 90 °C for 30 min in a paste pot; when the temperature of the sorghum starch paste solution drops to 58 °C, add 100 U of pullulanase and enzymolyze for different times; after 8 h of enzymolysis, inactivate the enzyme at 100 °C. Keep the temperature of the enzymolyzed starch paste solution at 90 °C, and gradually add a resveratrol ethanol solution with a concentration of 100 mg / mL drop by drop to prepare sorghum resistant starch. The dried sorghum resistant starch was compounded with whey protein isolate, soy protein isolate, fructooligosaccharide, inulin, tapioca starch and lecithin according to Table 1 to obtain a special medical food suitable for diabetics. Take 10 g of the prepared powder sample and add 80 mL of water at 40 °C for dissolution, and score it according to several aspects such as sinking time, wall sticking situation, lumps, taste and smell. At the same time, the picture of the product after dissolution is as Figure 2 shown. After analysis, the final score of the product is 92 points, among which the sinking time is 18 points, the wall sticking situation is 20 points, the lumps are 17 points, and the taste and smell are 37 points. In summary, the product has good instant solubility. It can be seen that the resistant starch obtained in this study can be used as a special food suitable for diabetics.

Claims

1. A preparation method of a sorghum resistant starch compound powder suitable for diabetics, comprising the following steps: (1) Preparation of sorghum resistant starch: gelatinize sorghum starch, enzymatically hydrolyze it with pullulanase to increase the amylose content therein, and then compound it with polyphenolic substances with different starch masses at 60-90 °C to obtain sorghum resistant starch; (2) Main components of sorghum resistant starch compound powder: A sorghum resistant starch compound powder suitable for diabetics mainly includes animal and plant proteins, fats, carbohydrates, etc. The proportion of each component in every 50 g of the compound powder is: 4-10 g of protein, 15-25 g of carbohydrates, 10-20 g of oil, 1-2 g of sweetener, and 10-15 g of sorghum resistant starch in the carbohydrates.

2. The preparation method of a sorghum resistant starch compound powder suitable for diabetics according to claim 1, wherein, The polyphenolic substances described in step (1) are one or more of resveratrol, curcumin, and procyanidins, and the addition amount is 5%-20% of the mass of the sorghum starch.

3. The preparation method of a sorghum resistant starch compound powder suitable for diabetics according to claim 1, characterized in that, For the animal and plant proteins described in step (2), the main sources of animal proteins include one or more of whey protein isolate and egg white protein, and the sources of plant proteins include one or more of soy protein, pea protein, and mung bean protein. The animal and plant proteins are added simultaneously to achieve a balanced amino acid content in the compound powder; The carbohydrates described in step (2) are mainly sorghum resistant starch. In addition, they also include one or more of resistant dextrin, cassava starch, and high amylose corn starch; The oils described in step (2) mainly include one or more of soy lecithin, olive oil, and sunflower oil.

4. A compound powder of sorghum resistant starch suitable for diabetics to consume, characterized in that, Prepared by the preparation method according to any one of claims 1-3.

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