Whole-grain matrix powder of special dietary food for diabetics and preparation method of whole-grain matrix powder
By using a mixed enzymatic hydrolysis and extrusion puffing process of grains and legumes, the problems of poor reconstitution properties and high GI value of whole grain matrix powder have been solved, resulting in the preparation of whole grain matrix powder suitable for diabetic patients, which improves reconstitution properties and blood sugar control.
Patent Information
- Application Number
- CN202511632580.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-11-10
- Publication Date
- 2025-12-23
AI Technical Summary
In existing technologies, whole grain powder has poor dispersibility and a high GI value, which cannot meet the nutritional needs of diabetic patients.
Whole grain matrix powder is prepared by mixing grains and legumes, adding pullulanase, cellulase and high-temperature α-amylase for enzymatic hydrolysis, and combining it with extrusion puffing process.
It improves the reconstitution and bioavailability of whole grain base powder, reduces the GI value, and improves glycemic control in diabetic patients.
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Figure CN121176579A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application belongs to the field of food processing, and particularly relates to a whole grain substrate powder for special diet food for diabetic patients and a preparation method thereof. BACKGROUND
[0002] Nutrition and health are national major strategies and people's livelihood needs, and personalized special dietary food (hereinafter referred to as "special diet food") for different nutritional needs of different groups of people is an important basis for promoting national health. In recent years, the market demand for special diet food in China has been expanding, and it is expected to break through the market size of 100 billion yuan in the next few years. However, the current special diet food mostly adopts excessive processing methods, and first separates and purifies industrialized nutrients such as protein, starch, cellulose and dextrin from agricultural products to prepare products. The industrialized nutrient separation process will cause a serious loss of non-target nutritional components in agricultural raw materials, reduce or lose the original health effects of agricultural raw materials, and lack the natural color, aroma and taste of food, which cannot meet the diversified consumer demand of different groups of people. Therefore, it is an important development direction of the agricultural food industry to prepare special diet food for diabetic patients with outstanding food sense by using whole grain as a whole component substrate and through precise nutrition design, but there are two technical problems in processing special diet food for diabetic patients with whole grain as a substrate. The first is that the whole grain has poor taste, and the prepared substrate powder has poor dispersion; the second is that the preparation of substrate powder with whole grain as raw material affects the components such as starch, fiber and polyphenol in the processing process, and the GI value is high, which is not suitable for diabetic patients. The present application hopes to solve the above problems and provide a whole grain substrate powder for special diet food for diabetic patients. SUMMARY
[0003] The present application aims to solve the problems of poor dispersion of the existing whole substrate powder and high GI value, and to provide a whole grain substrate powder for special diet food for diabetic patients.
[0004] In order to achieve the above-mentioned application purposes, the present application provides the following technical solutions: The present application provides a preparation method of a whole grain substrate powder for special diet food for diabetic patients, comprising the following steps: (1) mixing grains and legumes, crushing to 20-30 mesh to obtain whole grain powder; (2) adding pullulanase and cellulase to the whole grain powder for enzymolysis to obtain standby powder A; (3) adding high-temperature alpha-amylase to the standby powder A for enzymolysis to obtain standby powder B; (4) extruding and puffing the standby powder B, crushing to 80-100 mesh to obtain the whole grain substrate powder.
[0005] Preferably, the mass ratio of the grains and legumes in step (1) is 8-9:1-2; The grains include one or more of brown rice, wheat, oat, sorghum, corn, millet and buckwheat.
[0006] The legumes include one or more of soybean, black bean, red bean, pea and chickpea.
[0007] Preferably, the addition amount of the pullulanase in step (2) is 40-60 mL / kg, and the enzyme activity is 5000-8000 U / mL. The addition amount of the cellulase is 30-50 mL / kg, and the enzyme activity is 6000-9000 U / mL; and the enzymolysis condition is 30-45 ℃, 5-10 min.
[0008] Preferably, the enzyme activity of the high-temperature alpha-amylase in step (3) is 7000-9000 U / mL, the addition amount is 10-20 mL / kg, and the enzymolysis condition is 100-120 ℃, 3-4 min.
[0009] Preferably, the temperature of the extrusion puffing in step (4) is 140-150 ℃, and the screw rotation speed is 120-140 r / min.
[0010] The application provides a whole-grain substrate powder.
[0011] The application also provides application of the whole-grain substrate powder in preparation of special foods for diabetic patients.
[0012] Compared with the prior art, the application has the following beneficial effects: (1) The application adds a certain amount of legumes in grains, so that the Maillard reaction of reducing sugar and protein occurs in the subsequent reaction process, and chemical reactions of dextrin, fatty acid and protein also occur, thereby ensuring the flavor and brewing property of the whole-grain substrate powder.
[0013] (2) The application adopts a multiple-enzyme hydrolysis combined extrusion puffing process, thereby improving the amylose and resistant starch content of the whole-grain substrate powder, helping to maintain the blood glucose stability of diabetic patients, and also improving the content of bio-accessible polyphenols, thereby effectively reducing the blood glucose level of diabetic patients. BRIEF DESCRIPTION OF DRAWINGS
[0014] Figure 1 Fig. 2 is a diagram of oral glucose tolerance of mice in each group, wherein A is the blood glucose change of mice in different groups after oral glucose, and B is the AUC value of mice in each group within 120 min; Figure 2 Fig. 3 is the increase proportion of amylose, resistant starch and bio-accessible polyphenols in different treatment groups. DETAILED DESCRIPTION
[0015] Purulan was purchased from Shanghai Yuan Ye Biotechnology Co., Ltd.
[0016] Cellulase was purchased from Shanghai Yuan Ye Biotechnology Co., Ltd.
[0017] Thermostable alpha-amylase was purchased from Shanghai Yuan Ye Biotechnology Co., Ltd.
[0018] The technical solutions provided by the present application will be described in detail below in combination with examples, but they should not be understood as limiting the scope of protection of the present application.
[0019] Example 1
[0020] A whole grain matrix powder for diabetic diet food is prepared by the following method: S1: Mix brown rice and soybeans uniformly at a mass ratio of 8:1, and crush them through a 30-mesh sieve to obtain a whole grain powder; S2: Pour the whole grain powder into a mixing cylinder, add 50 mL / kg of purulan with an enzyme activity of 6000 U / mL, and 40 mL / kg of cellulase with an enzyme activity of 8000 U / mL, and stir the enzyme solution and the whole grain powder uniformly by a stirring device, and then react at 40℃ for 8 min to obtain standby powder A; S3: Add 15 mL / kg of thermostable alpha-amylase with an enzyme activity of 8000 U / mL to the standby powder A, stir uniformly, heat to 110℃, and react for 3 min to obtain standby powder B; S4: Input the standby powder B into an extrusion expander for extrusion expansion, with an extrusion temperature of 145℃ and a screw rotation speed of 130 r / min; S5: Crush the extrudate and pass it through an 80-mesh sieve to obtain a whole grain matrix powder.
[0021] Example 2
[0022] A whole grain matrix powder for diabetic diet food is prepared by the following method: S1: Mix brown rice and soybeans uniformly at a mass ratio of 8:2, and crush them through a 20-mesh sieve to obtain a whole grain powder; S2: Pour the whole grain powder into a mixing cylinder, add 60 mL / kg of purulan with an enzyme activity of 8000 U / mL, and 50 mL / kg of cellulase with an enzyme activity of 9000 U / mL, and stir the enzyme solution and the whole grain powder uniformly by a stirring device, and then react at 45℃ for 5 min to obtain standby powder A; S3: Add 20 mL / kg of thermostable alpha-amylase with an enzyme activity of 9000 U / mL to the standby powder A, stir uniformly, heat to 120℃, and react for 3 min to obtain standby powder B; S4: The standby powder B was input into an extrusion expander for extrusion expansion, the extrusion temperature was 150°C, and the screw rotation speed was 140 r / min; S5: The extrudate was crushed and then passed through a 100-mesh sieve to obtain the whole grain substrate powder.
[0023] Example 3
[0024] A whole grain substrate powder for a diabetic diet, the preparation method comprising: S1: Brown rice and soybeans were mixed in a mass ratio of 9:1, crushed and passed through a 20-mesh sieve to obtain a whole grain powder; S2: The whole grain powder was poured into a mixing bowl, 40 mL / kg of pullulanase with an enzyme activity of 5000 U / mL was added, 30 mL / kg of cellulase with an enzyme activity of 6000 U / mL was added, and after stirring uniformly, the reaction was carried out at 30°C for 10 min to obtain standby powder A; S3: 10 mL / kg of high-temperature alpha-amylase with an enzyme activity of 7000 U / mL was added to the standby powder A, stirred uniformly, heated to 100°C, and reacted for 4 min to obtain standby powder B; S4: The standby powder B was input into an extrusion expander for extrusion expansion, the extrusion temperature was 140°C, and the screw rotation speed was 120 r / min; S5: The extrudate was crushed and then passed through a 100-mesh sieve to obtain the whole grain substrate powder.
[0025] Comparative Example 1
[0026] Different from Example 1, the whole grain substrate powder of the present comparative example only used grains without adding legumes.
[0027] Comparative Example 2
[0028] Different from Example 1, the preparation method of the whole grain substrate powder of the present comparative example was as follows: standby powder B was obtained according to the method of Example 1, then the standby powder B was placed in an oven, the upper fire temperature was 140°C, the lower fire temperature was 180°C, and after baking for 20 min, the powder was crushed to 100 mesh to obtain the whole grain substrate powder, without using the extrusion expansion process.
[0029] Comparative Example 3
[0030] Different from Example 1, the preparation method of the whole grain substrate powder of the present comparative example was as follows: three enzymes of pullulanase, cellulase and high-temperature alpha-amylase were added at the same time for enzymolysis, without following the process sequence of adding pullulanase and cellulase first for reaction, and then adding high-temperature alpha-amylase for enzymolysis.
[0031] Experiment 1: Animal experiment
[0032] Forty SPF-grade male db / db mice were used, divided into groups of 10 each: Example 1 group, Example 2 group, Comparative Example 1 group, and Comparative Example 2 group. In addition to normal drinking water, the mice were fed the corresponding group's whole grain matrix powder. During the experiment, the mice had free access to food and water. Ten db / m mice served as a blank control. Fasting blood glucose and glucose tolerance were measured in each group. Figure 1 The weekly fasting blood glucose levels of mice in each group are shown in Table 1.
[0033] Table 1 Weekly fasting blood glucose levels in mice of each group
[0034] Fasting blood glucose is an important indicator for assessing the effectiveness of diabetes intervention. As shown in Table 1, the control group consistently had the lowest fasting blood glucose level. At the beginning of the experiment, the fasting blood glucose levels of the four groups of db / db mice were similar, with no significant difference. In the example group, a decrease in fasting blood glucose levels was observed in the db / db mice after one week of intervention, and this decrease continued until the end of the eight-week experiment. In contrast, the fasting blood glucose levels of the control group's db / db mice remained elevated throughout the entire experimental process. This indicates that the whole grain matrix powder prepared in the example group effectively reduced blood glucose levels in db / db diabetic mice, while the control group did not show a hypoglycemic effect.
[0035] Depend on Figure 1 As shown in Figure A, in the control group, blood glucose levels increased to their maximum at 15 minutes after oral glucose loading and then rapidly decreased. In Comparative Example 1 and Comparative Example 2 mice, blood glucose levels peaked at 30 minutes and remained high for the next 90 minutes. In Example 1 and Example 2 groups, blood glucose levels increased to their respective maximums 30 minutes after oral glucose administration and then slowly decreased. Therefore, glucose tolerance in the db / db mice in the Example groups was significantly improved.
[0036] Depend on Figure 1 As shown in B, the AUC value of the Example Group was significantly lower than that of the Comparative Example Group, indicating that the treatment methods of Example 1 and Example 2 were more effective in reducing the total glycemic load (AUC) in the oral glucose tolerance test compared with Comparative Examples 1 and 2, thus proving that they have significant effects in controlling blood glucose.
[0037] Experiment 2: Sensory Experiments of Food
[0038] One hundred people with food evaluation experience were selected to conduct sensory evaluation of the food. The flavor, aroma retention and clumping rate of the whole grain matrix powders of Examples 1-3 and Comparative Examples 1-3 were statistically analyzed. The scoring criteria are shown in Table 2.
[0039] Method for determining agglomerate rate: Weigh 5 g of sample into a 250 mL beaker, add 100 mL of deionized water at 70℃, and stir gently at 10 r / min for 30 s; filter the rice paste through a 20-mesh sieve, rinse the residue once with clean water, drain, and dry in a 105℃ constant temperature drying oven with a sieve until constant weight. The agglomerate rate (AR) is calculated using the following formula:
[0040] In the formula, W—Dry weight of the agglomerate, in grams; M—sample dry weight, in g.
[0041] Table 2 Scoring Criteria
[0042] Table 3 Comparison of Flavor, Aroma Retention, and Agglomeration Rate
[0043] Note: Lowercase letters in the table indicate significance at 0.05.
[0044] As shown in Table 3, the flavor and aroma retention of Example 1, Example 2, and Example 3 groups were significantly higher than those of Comparative Example 1, Comparative Example 2, and Comparative Example 3 groups. The clumping rate of the Example groups was significantly lower than that of the Comparative Example groups, and the Comparative Example groups were prone to malfunctions such as machine failure during puffing. This indicates that the whole grain matrix powder prepared by this invention has good flavor and aroma retention and good reconstitution properties. The addition of legumes and the use of multiple enzymatic hydrolysis combined with extrusion puffing technology both contribute to the enhancement of the flavor and aroma of the whole grain matrix powder and ensure its reconstitution properties.
[0045] Experiment 3: Determination of Amylose, Resistant Starch, and Bioavailable Polyphenols
[0046] 1. Amylose content was determined according to GB / T 15683 method.
[0047] 2. Resistant starch was determined using the following method.
[0048] Accurately weigh 0.3 g of sample, add 10 mL of acetate buffer (0.2 mol / L, pH 5.2) to disperse the sample evenly, then add 10 mL of mixed enzyme solution (290 U / mL porcine pancreatic α-amylase, 15 U / mL saccharifying enzyme). Place the reaction system in a water bath at 37℃ and 120 r / min with shaking. Take 1.0 mL samples at time points of 0, 20, and 120 min of the enzymatic hydrolysis reaction, dilute with 2.0 mL of water, and inactivate the enzyme in a boiling water bath for 5 min. After cooling, centrifuge at 6000×g for 10 min, and use the supernatant to make up to a final volume. Determine the reducing sugar content of the final volume solution using the DNS method.
[0049] The in vitro digestibility of starch is characterized by rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS), calculated using the following formula:
[0050] In the formula, G 20 —The amount of reducing sugar produced by hydrolysis within 20 minutes, in mg. G 120 —The amount of reducing sugar produced by hydrolysis within 120 min, in mg. FG — Free reducing sugar content in the sample before enzymatic hydrolysis, in mg. TS — Total starch content, in mg.
[0051] 3. Methods for determining the bioavailability of polyphenols
[0052] Accurately weigh 2 g of powder sample and place it in a 100 mL centrifuge tube. Add 50 mL of 80% acetone solution pre-cooled at 4 °C. Homogenize the sample using a high-shear homogenizer at 10,000 r / min for 5 min under ice bath conditions. Centrifuge at 4,000 × g for 10 min and collect the supernatant. Add another 50 mL of 80% pre-cooled acetone to the precipitate and repeat the above steps to extract once more. Combine the supernatants obtained from the two centrifugations and evaporate to dryness at 45 °C. Redissolve the sample in ultrapure water and bring the volume to 10 mL to obtain the extract of free phenolic substances. Add 40 mL of 2 mol / L NaOH solution (containing 10 mmol / L EDTA and 1% ascorbic acid) to the precipitate after centrifugation, seal and stir magnetically for 2 h; adjust the pH of the alkaline digest to about 1 with 6 mol / L HCl solution, defatt with 100 mL of n-hexane, and then extract five times with 100 mL of ethyl acetate. Combine the ethyl acetate extract phases, evaporate to dryness by rotary evaporation at 45 °C, redissolve with ultrapure water and make up to 10 mL to obtain the extract of bound phenolic substances.
[0053] Transfer 0.1 mL of the extract, 0.4 mL of ultrapure water, and 0.1 mL of Folin-Ciocalteu reagent to each container, mix well, and let stand for 6 min. Add 1.0 mL of 7% (m / v) Na₂CO₃ solution and 0.8 mL of ultrapure water, mix again, and let stand in the dark for 90 min. Measure the absorbance at 760 nm. Use ultrapure water instead of the extract as a blank control. Prepare a standard curve using chromatographically pure gallic acid standard. The polyphenol content is expressed as gallic acid equivalents (mg GAE / 100 g) per 100 g of sample on a dry basis.
[0054] The proportions of increased amylose, resistant starch, and bioavailable polyphenols in each example group and comparative group compared to the control group were statistically analyzed. The results are shown in [Figure Number]. Figure 2 .
[0055] Depend on Figure 2 It can be seen that the increased proportions of amylose, resistant starch, and bioavailable polyphenols in Example 1, Example 2, and Example 3 were significantly higher than those in Comparative Example 1, Comparative Example 2, and Comparative Example 3. This indicates that the whole grain matrix powder prepared by this invention helps maintain stable blood glucose levels in diabetic patients, and the addition of legumes and the use of a multiple enzymatic hydrolysis combined extrusion puffing process both had a positive impact on the above-mentioned technical effects.
[0056] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.
Claims
1. A method for preparing whole grain matrix powder for special dietary foods for diabetic patients, characterized in that, Includes the following steps: (1) Mix the grains and beans and grind them to 20-30 mesh to obtain whole grain powder; (2) Add pullulanase and cellulase to the whole grain flour and perform enzymatic hydrolysis to obtain powder A for later use; (3) Add high-temperature α-amylase to the prepared powder A and hydrolyze it to obtain prepared powder B; (4) The spare powder B is extruded and puffed, and then pulverized to 80-100 mesh to obtain the whole grain matrix powder.
2. The method for preparing the whole grain matrix powder according to claim 1, characterized in that, The mass ratio of grains to legumes in step (1) is 8~9:1~2; The grains include one or more of brown rice, wheat, oats, sorghum, corn, millet, and buckwheat; The legumes include one or more of the following: soybeans, black beans, red beans, peas, and chickpeas.
3. The method for preparing the whole grain matrix powder according to claim 2, characterized in that, The amount of pullulanase added in step (2) is 40~60mL / kg, and the enzyme activity is 5000~8000U / mL; The amount of cellulase added is 30~50mL / kg, and the enzyme activity is 6000~9000U / mL; the enzymatic hydrolysis conditions are: 30~45℃, 5~10min.
4. The method for preparing the whole grain matrix powder according to claim 3, characterized in that, The enzyme activity of the high-temperature α-amylase in step (3) is 7000~9000U / mL, and the amount added is 10~20mL / kg; the enzymatic hydrolysis conditions are 100~120℃, 3~4min.
5. The method for preparing the whole grain matrix powder according to claim 4, characterized in that, In step (4), the extrusion and puffing temperature is 140~150℃ and the screw speed is 120~140r / min.
6. Whole grain matrix powder prepared by the method of any one of claims 1 to 5.
7. The use of the whole grain matrix powder according to claim 6 in the preparation of special dietary foods for diabetic patients.