CN102204650A - Health staple food with low glycemic index, its preparation method and application in blood sugar reduction - Google Patents
Health staple food with low glycemic index, its preparation method and application in blood sugar reduction Download PDFInfo
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- CN102204650A CN102204650A CN2011100548154A CN201110054815A CN102204650A CN 102204650 A CN102204650 A CN 102204650A CN 2011100548154 A CN2011100548154 A CN 2011100548154A CN 201110054815 A CN201110054815 A CN 201110054815A CN 102204650 A CN102204650 A CN 102204650A
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Abstract
The invention relates to a health staple food capable of reducing postprandial blood sugar, and also relates to a preparation method of the health staple food and its application in reducing blood sugar. The health staple food with a low glycemic index comprises, by weight, 51-61% of rice, 16-26% of peanut kernel, and 18-28% of peeled mung bean. With organic food as the raw material, the health staple food of the invention is totally prepared with a physical processing method, without any harmful components added. No natural nutritious component in the raw material can be damaged. As a pollution-free green food, the health staple food of the invention integrates nutrition, diseases prevention and disease curing, thus ushering in the application prospect of coarse cereal food. And the application value of coarse cereals is enhanced, with remarkable economic benefit and social benefit. With a low glycemic index, the integrated staple food provided in the invention plays a role in reducing postprandial blood sugar, reducing glycated hemoglobin, and has certain effect on fat-reducing, thus being significant to diabetic patients.
Description
Technical field
The present invention relates to a kind of health staple food that reduces the postprandial blood sugar effect that has, the invention still further relates to the preparation method and the hypoglycemic application of this health staple food.
Background technology
Diabetes are one group, and to increase with chronic blood glucose level be the metabolic disease group of feature, and with the metabolic disease of sugar, protein and fat metabolic disturbance.According to investigations, the illness rate of diabetes and prediabetes is respectively 9.7% and 15.5%, estimates that China is subjected to the crowd of diabetes affects to reach 9,300 ten thousand people, and the trend of increase is arranged.Become at present and had a strong impact on the able-bodied main public health problem of compatriots.Diabetes are not only big to general health harm, and very high causing death and disability rate arranged, and fatal rate comes the 3rd after angiocardiopathy and cancer.Total medical expense of diabetes is very expensive.
Dietary therapy is the basis of all types treating diabetes, is any stage prevention and the requisite measure of control in the diabetes natural history.Dietary therapy can be saved medical treatment cost and improve the clinical final result of diabetes, to the generation of prevention diabetes, diabetes that treatment has taken place, prevention or at least the generation of delaying complications of diabetes important effect is all arranged.
At present mainly there is following point in treatment of diabetes:
One, diet control is not in place.
Diet control is blood sugar basis stably, if diet control is bad, any medicine also can't reach the ideal effect of control blood sugar.But in fact some diabetes patient does not keep on a diet; Though a part of control in addition wrong thinks that " control " is exactly " do not eat sweet, have a meal less ", the result, 95% people fails on diet.In addition, traditional dietary therapy lays particular emphasis on the control gross energy and the three big nutrient ratios of adjustment, promptly bias toward weight and the ratio in three big heat production nutrientses (protein, fat, carbohydrate) of considering the control carbohydrate, be difficult to operation and enforcement, thereby curative effect is not obvious.
Two, medicine is difficult to precisely.
Medicine is that the diabetes patient uses maximum a kind of means, the problem of appearance also be at most, the most serious.Mainly contain following point: the one, do not accomplish " standard ", difficult choosing is to medicine.Everyone, in each stage, needed antidiabetic drug is different, when needing drug combination after islet function further goes down, it also is different needing the medicine of allotment, so, though all be antidiabetic drug, their mechanism of action is different, must just meet with " effect " with " standard ".The 2nd, do not accomplish " essence ", it is suitable that the dosage difficulty controls to.If diabetes patient's dosage greatly just is easy to generate hypoglycemia and toxic and side effect, consumption is little then not to reach hypoglycemic purpose.In addition, the dosage of patient's medicine must combine with diet, motion (daily routines amount), just can reach the effect of optimal treatment.
Some diabetes special health food of domestic present existence, for example Chinese patent CN101744281A discloses a kind of chickpea nutritious rice and preparation method thereof, and the quality proportioning of chick-pea and rice is 2～4: 6～8.The preparation method comprises: the screening of (1) chick-pea and rice; (2) immersion of chick-pea; (3) oven dry of chick-pea, fragmentation; (4) chick-pea after dry and rice mix; (5) steam.That product has is necessarily anti-oxidant, reducing blood lipid, hypoglycemic activity, but has problems such as complex process, cost height, effect be not remarkable.
Summary of the invention
The objective of the invention is at China resident is the eating habit characteristics of staple food with the Cereals group food, by collocation with foods such as Cereals class, beans, a kind of staple food meals that reach low-glycemic (GI) are provided, have obvious functions of blood sugar, reducing blood lipid, improve microcirculation, further strengthen immunity of organisms, effectively prevention and alleviate diabetic complication, easy to use simultaneously, safety non-toxic, have no side effect, mouthfeel is good, the natural food that can take for a long time.
Another object of the present invention provides the preparation method of this low-glycemic health staple food.
Another object of the present invention provides the hypoglycemic application of this low-glycemic health staple food.
Solution of the present invention is according to food blood sugar theory of index number and eating habit characteristics, utilizes the reasonably combined of different foods, makes the health staple food that reduces level of postprandial blood sugar.
According to the study, the intake of carbohydrate has material impact to diabetic's postprandial blood sugar, and in addition, food species, processing stage, granular size, starch type, cooking method and time etc. are all influential to postprandial blood sugar.Food blood sugar index (GI) can be used for the influence of the different carbohydrate of comparison to the reaction of human body postprandial blood sugar, is to weigh the effective physiologic parameters that food causes the postprandial blood sugar reaction.
It is generally acknowledged: when glycemic index (GI) 55 when following, this food is low GI food; When glycemic index (GI) is between 55～75, be middle GI food; When glycemic index (GI) 75 when above, this food is high GI food.
The food of high GI, it is fast to enter behind the stomach and intestine digestion, the absorptivity height, glucose discharges fast, and glucose enters peak value height behind the blood, easily causes hungry; Low GI food, in stomach and intestine the time of staying long, absorptivity is low, glucose discharges slowly, the peak value that glucose enters behind the blood is low, decrease speed is slow, satiety is strong, is difficult for causing hunger, is beneficial to the control postprandial blood sugar.
For solving the problems of the technologies described above, low-glycemic health staple food of the present invention, its component and content are: rice 51～61% (weight), shelled peanut 16～26% (weight), decortication mung bean 18～28% (weight).
Low-glycemic health staple food of the present invention, the preferable range of its component and content: rice 53～60% (weight), shelled peanut 18～23% (weight), decortication mung bean 21～26% (weight).
Low-glycemic health staple food of the present invention, its component and optimum content are: rice 56% (weight), shelled peanut 21% (weight), decortication mung bean 23% (weight).
The raw material of low-glycemic health staple food of the present invention adopts organic rice, organic peanut benevolence, organic mung bean, and safety and environmental protection can reduce the secondary injury to the diabetes patient of harmful heavy metal residual in the raw material and carcinogen.
Low-glycemic health staple food rice of the present invention adopts brown rice, and nutritional labeling is abundanter, more remarkable effect.
Low-glycemic health staple food of the present invention is applied to diabetic control postprandial blood sugar.
The preparation method of low-glycemic health staple food of the present invention comprises the steps:
A, rice, shelled peanut, mung bean are sieved, remove impurity;
B, with mung bean peeling, be processed into bean cotyledon;
C, rice, shelled peanut, mung bean is quantitative by proportioning respectively;
D, batch mixes are even;
E, vacuumize packing;
F, getting above-mentioned mixing staple food and water, is that 1: 1～1.5 ratio is mixed in mixing the staple food gross weight and the weight ratio of water;
G, in daily Domestic Electric Cooker, be heated to 100 ℃, continue 25 to 30 minutes, edible.
The glycemic index that an important feature of the present invention is exactly this health staple food is low, has obvious reduction postprandial blood sugar, reduces the function of glycosylated hemoglobin, and have antiobesity action to a certain degree, and is significant to the diabetes patient.
Nutritional labeling of the present invention is abundant, contain the starch, protein of needed by human, 8 essential seed amino acids, and ratio is suitable.Elements such as fat, lecithin, vitamin A, Cobastab, vitamin C, vitamin E, the vitamin K that enriches, and calcium in addition, phosphorus, iron.Wherein unrighted acid can make human liver's inner cholesterol be decomposed into bile acid, and can strengthen its excretory function, can significantly reduce T-CHOL and bad cholesterol content, and angiocardiopathy is had the excellent prevention effect.
The numerous bioactivators such as the flavone compound that contain, cumarin, alkaloid, phytosterol, saponin etc. can strengthen body's immunity, increase cytophagous quantity or phagocytic function, reduce blood fat, reduce blood viscosity, improve microcirculation.
Contain a considerable amount of compound sugar (pentosan, galactan etc.) and useful cellulose.These compound sugar are not difficult to be digested and assimilated because of human gastrointestinal tract has corresponding hydrolase system, have the effect of removing rubbish in the intestines.
In addition, also contain abundant trypsin inhibitor, can protect liver, reduce protein breakdown, reduce azotemia, thereby the protection kidney, effectively prevent and alleviate diabetic complication.
Another important feature of the present invention is that employing organic food is raw material, and harmful substance contents such as heavy metal, residues of pesticides and carcinogenic substance are lower, has reduced the secondary injury to the diabetes patient; Also contain the trace element to the human body beneficial such as more iron, magnesium, calcium simultaneously; The taste of sense organ is also better.
The present invention has the following advantages and good effect:
1. the glycemic index of low-glycemic health staple food of the present invention low (GI＜55) has remarkable reduction postprandial blood sugar, reduces glycosylated hemoglobin, reducing blood lipid, improves microcirculation, further strengthens immunity of organisms, effectively prevents and alleviates diabetic complication.
2. prescription science of the present invention, adopting daily grain, thick coarse cereals is raw material, does not change the attribute of food natural component, nutritious, mouthfeel good, meets China resident's eating habit; As to adopt organic food be raw material, is rich in the trace element to the human body beneficial, have more strong fragrance, best in quality, reduce harmful heavy metal and carcinogen, help the health of human body.
3. technical process of the present invention is simple, easy to process, with low cost, and is edible easy, the breakfast, lunch and dinner staple food, and long-term edible safety is nontoxic, have no side effect, integration of drinking and medicinal herbs, promotes the well-being of mankind.
Description of drawings
Fig. 1 is low GI health staple food and glucose postprandial blood sugar variation diagram.
The specific embodiment
The present invention is further detailed explanation below in conjunction with the drawings and specific embodiments.
Embodiment 1:
Take by weighing raw material by following percetage by weight, rice 51%, shelled peanut 26%, decortication mung bean 28%.
The preparation method comprises the steps:
A, rice, shelled peanut, mung bean are sieved, remove impurity;
B, with mung bean peeling, be processed into bean cotyledon;
C, rice, shelled peanut, mung bean lobe is quantitative by proportioning respectively;
D, batch mixes are even;
E, vacuumize packing;
F, getting above-mentioned mixing staple food and water, is that 1: 1 ratio is mixed in mixing the staple food gross weight and the weight ratio of water;
G, in daily Domestic Electric Cooker, be heated to 100 ℃, continue 25 minutes, edible.
Embodiment 2:
Take by weighing raw material by following percetage by weight, rice 61%, shelled peanut 16%, decortication mung bean 18%.The preparation method comprises the steps:
A, rice, shelled peanut, mung bean are sieved, remove impurity;
B, with mung bean peeling, be processed into bean cotyledon;
C, rice, shelled peanut, mung bean lobe is quantitative by proportioning respectively;
D, batch mixes are even;
E, vacuumize packing;
F, getting above-mentioned mixing staple food and water, is that 1: 1.5 ratio is mixed in mixing the staple food gross weight and the weight ratio of water;
G, in daily Domestic Electric Cooker, be heated to 100 ℃, continue 30 minutes, edible.
Embodiment 3:
Take by weighing raw material by following percetage by weight, organic rice 56%, organic peanut benevolence 21%, the organic mung bean 23% of peeling.
The preparation method comprises the steps:
A, organic rice, organic peanut benevolence, organic mung bean are sieved, remove impurity;
B, with the peeling of organic mung bean, be processed into bean cotyledon;
C, organic rice, organic peanut benevolence, organic mung bean lobe is quantitative by proportioning respectively;
D, batch mixes are even;
E, vacuumize packing;
F, getting above-mentioned mixing staple food and water, is that 1: 1 ratio is mixed in mixing the staple food gross weight and the weight ratio of water;
G, in daily Domestic Electric Cooker, be heated to 100 ℃, continue 25 minutes, edible.
Embodiment 4:
Take by weighing raw material by following percetage by weight, organic coarse rice 56%, organic peanut benevolence 21%, the organic mung bean 23% of peeling.
The preparation method comprises the steps:
A, organic coarse rice, organic peanut benevolence, organic mung bean are sieved, remove impurity;
B, with the peeling of organic mung bean, be processed into bean cotyledon;
C, organic coarse rice, organic peanut benevolence, organic mung bean lobe is quantitative by proportioning respectively;
D, batch mixes are even;
E, vacuumize packing;
F, getting above-mentioned mixing staple food and water, is that 1: 1.5 ratio is mixed in mixing the staple food gross weight and the weight ratio of water;
G, in daily Domestic Electric Cooker, be heated to 100 ℃, continue 30 minutes, edible.
Referring to Fig. 1: Fig. 1 explanation with glucose as reference, the postprandial blood sugar of low-glycemic of the present invention (GI) health staple food reduces, glycemic index is low.The glycemic index that adopts the Wolever method to calculate is 32, belongs to the scope (GI＜55) of low-glycemic.
Table 1 80 routine diabetes B patients take food low GI health staple food front and back blood glucose target relatively
Annotate:
aP＜0.05,
bP＜0.01
Table 1 explanation diabetes B patient takes food behind the low-glycemic health staple food of the present invention, and early halfhour before the meal fasting blood-glucose concentration reduces, and difference has statistical significance (P＜0.05); 2 hours blood sugar concentrations reduce after the dinner, and difference has statistical significance (P＜0.01).Illustrate that there is the blood sugar effect that reduces the diabetes B patient in health staple food of the present invention.
The present invention adopts physical refining processes fully, do not add any oxious component, do not destroy any natural nutrition composition in the raw material, be environmental protection food, integrate nutrition, diseases prevention, cure the disease, start the food grains other than rice and wheat Application Prospect, improved using value, economic benefit and the obvious social benefit of coarse cereals.
Claims (7)
1. a low-glycemic health staple food is characterized in that its component and content are: rice 51～61% (weight), shelled peanut 16～26% (weight), decortication mung bean 18～28% (weight).
2. low-glycemic health staple food according to claim 1 is characterized in that its component and content are: rice 53～60% (weight), shelled peanut 18～23% (weight), decortication mung bean 21～26% (weight).
3. low-glycemic health staple food according to claim 1 is characterized in that its component and content are: rice 56% (weight), shelled peanut 21% (weight), decortication mung bean 23% (weight).
4. low-glycemic health staple food according to claim 1 is characterized in that rice selects brown rice for use.
5. according to claim 1 to 4 described low-glycemic health staple food wherein, it is characterized in that raw material adopts organic rice, organic peanut benevolence, organic mung bean.
6. the preparation method of low-glycemic health staple food according to claim 1 is characterized in that comprising the following steps:
A, rice, shelled peanut, mung bean are sieved, remove impurity;
B, with mung bean peeling, be processed into bean cotyledon;
C, rice, shelled peanut, mung bean lobe is quantitative by proportioning respectively;
D, batch mixes are even;
E, vacuumize packing;
F, getting above-mentioned mixing staple food and water, is that 1: 1～1.5 ratio is mixed in mixing the staple food gross weight and the weight ratio of water;
G, in daily Domestic Electric Cooker, be heated to 100 ℃, continue 25 to 30 minutes, edible.
7. low-glycemic health staple food according to claim 1 is characterized in that can be applicable to diabetic control postprandial blood sugar.
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| CN201110054815A CN102204650B (en) | 2011-03-08 | 2011-03-08 | Health staple food with low glycemic index, its preparation method and application in blood sugar reduction |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9596643B2 (en) | 2011-12-16 | 2017-03-14 | Microsoft Technology Licensing, Llc | Providing a user interface experience based on inferred vehicle state |
| CN107373324A (en) * | 2017-08-16 | 2017-11-24 | 吉林市永鹏农副产品开发有限公司 | A kind of coarse cereals mixotrophism rice of low GI values and preparation method thereof |
| US10551930B2 (en) | 2003-03-25 | 2020-02-04 | Microsoft Technology Licensing, Llc | System and method for executing a process using accelerometer signals |
| CN111557414A (en) * | 2020-06-05 | 2020-08-21 | 拉萨市汇慧农林科技有限公司 | Functional staple food, preparation method and application |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1539335A (en) * | 2003-04-21 | 2004-10-27 | 王长太 | Health food |
| CN1792229A (en) * | 2005-12-20 | 2006-06-28 | 潘秋娟 | Green health-care porridge |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1539335A (en) * | 2003-04-21 | 2004-10-27 | 王长太 | Health food |
| CN1792229A (en) * | 2005-12-20 | 2006-06-28 | 潘秋娟 | Green health-care porridge |
Non-Patent Citations (1)
| Title |
|---|
| 《百度知道，http://zhidao.baidu.com/queation/60420156.html》 20080714 无名 如何用大米、绿豆、花生做一道饭 1-5 , * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10551930B2 (en) | 2003-03-25 | 2020-02-04 | Microsoft Technology Licensing, Llc | System and method for executing a process using accelerometer signals |
| US9596643B2 (en) | 2011-12-16 | 2017-03-14 | Microsoft Technology Licensing, Llc | Providing a user interface experience based on inferred vehicle state |
| CN107373324A (en) * | 2017-08-16 | 2017-11-24 | 吉林市永鹏农副产品开发有限公司 | A kind of coarse cereals mixotrophism rice of low GI values and preparation method thereof |
| CN111557414A (en) * | 2020-06-05 | 2020-08-21 | 拉萨市汇慧农林科技有限公司 | Functional staple food, preparation method and application |
| CN111557414B (en) * | 2020-06-05 | 2022-12-09 | 拉萨市汇慧农林科技有限公司 | Functional staple food, preparation method and application |
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| CN102204650B (en) | 2012-09-19 |
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