CN101940275B - 降低血糖的南瓜粥的加工方法 - Google Patents
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Abstract
本发明公开了降低血糖的南瓜粥的加工方法，先将南瓜去皮洗净切成厚1～2毫米片状备用、同时将珍珠米淘洗干净后、将珍珠米在冷水中浸泡20～35分钟，将珍珠米及南瓜块置入锅中，加入适量预先准备好的汤料，汤料与南瓜与珍珠米的比例为100∶15∶15～18，先用猛火煮，然后改用文火，不断搅拌，直至米粒完全烂熟，冷却后盛起真空包装，并在85～100℃中常压灭菌5～8分钟。本发明研制的南瓜粥防治可以保护胃粘膜、帮助消化、预防糖尿病、降低血糖，还可以促进生长发育。
Description
技术领域：
本发明涉及保健食品加工方法，具体涉及降低血糖的南瓜粥的加工方法。
背景技术：
南瓜具有多种功效，1、解毒：内含有维生素和果胶，果胶有很好的吸附性，能粘结和消除体内细菌毒素和其他有害物质，如重金属中的铅、汞和放射性元素，能起到解毒作用。2、保护胃粘膜、帮助消化：南瓜所含果胶还可以保护胃胶道粘膜，免受粗糙食品刺激，促进溃疡愈合，适宜于胃病患者。南瓜所含成分能促进胆汁分泌，加强胃肠蠕动，帮助食物消化。3、防治糖尿病、降低血糖：南瓜含有丰富的钴，钴能活跃人体的新陈代谢，促进造血功能，并参与人体内维生素B12的合成，是人体胰岛细胞所必需的微量元素，对防治糖尿病、降低血糖有特殊的疗效。4、消除致癌物质：南瓜能消除致癌物质亚硝胺的突变作用，有防癌功效，并能帮助肝、肾功能的恢复，增强肝、肾细胞的再生能力；5、促进生长发育：南瓜中含有丰富的锌，参与人体内核酸、蛋白质的合成，是肾上腺皮质激素的固有成分，为人体生长发育的重要物质。降低血糖的南瓜粥经熬制后非常柔软可口，是地方特色产品，又是一种保健食品，深受人们的喜爱。
目前高血糖患者很多，通常所说的“血糖”是指血液中的葡萄糖浓度，空腹状态下的正常值为70-110毫克/100毫升。如果超过了130毫克/100毫升时，可称为高血糖。如果这种状况持久存在，对人体的各部分均有危害，这就成了高血糖症了。这时人感到全身不适，常有疲倦、口渴、大量饮水、大量排尿等表现。那么如何在生活中降低血糖呢？
发明内容：
本发明要解决的技术问题是提供一种降低血糖的南瓜粥，可以长时间的保持降低血糖的南瓜粥的色泽、口感、风味，保存期内不会变质，柔软可口，开袋即可食用，方便运输、储藏、销售。
本发明通过以下技术方案实现：
降低血糖的南瓜粥的加工方法，先将南瓜去皮洗净切成厚1～2毫米片状备用、同时将珍珠米淘洗干净后、将珍珠米在冷水中浸泡20～35分钟，将珍珠米及南瓜块置入锅中，加入适量预先准备好的汤料，汤料与南瓜与珍珠米的比例为100∶15∶15～18，先用猛火煮，然后改用文火，不断搅拌，直至米粒完全烂熟，冷却后盛起真空包装，并在85～100℃中常压灭菌5～8分钟。注意淘净米后再泡20～35分钟，让米粒充分吸收水分，才能熬煮出又软又稠的粥。
所述灭菌温度优选为90～99℃。
所述汤料由下列重量份配比的原料经浸泡、熬煮、液固分离后制成：水100份、红枣10～15份、桂圆15～20份、枸杞5～9份、绵白糖1～2份、人参1～2份、党参1～3份、黄蓖1～2份、白术3～6份。
所述的将珍珠米在冷水中浸泡优选为25～30分钟。
所述的猛火优选200～230℃，文火优选150～170℃。
有益效果：
一、本发明研制的南瓜粥防治可以保护胃粘膜、帮助消化、预防糖尿病、降低血糖，还可以促进生长发育。
二、本发明研究出低温灭菌的方法，既杀灭了有害微生物，延长熟制降低血糖的南瓜粥保质期，还如上述保持了降低血糖的南瓜粥的营养以及柔软的口感。
三、本发明的熟制降低血糖的南瓜粥无需冷冻保藏，在常温下保质期可达十二个月以上，方便运输、储藏、销售。
具体实施方式
实施例1：
先取上好的南瓜15份，将南瓜去皮洗净切成厚1毫米片状备用，再取15份珍珠米淘洗干净后，将15份珍珠米在冷水中浸泡20分钟，让米粒充分吸收水分，才能熬煮出又软又稠的粥。将珍珠米及南瓜块置入锅中，加入100份预先准备好的汤料，先用200℃猛火煮，然后改用150℃文火煮，不断搅拌，直至米粒完全烂熟，冷却后即可以盛起真空包装，并在85℃中常压灭菌5分钟。即可以打包、储运、出厂、销售。
所述配制好的汤料由下列重量份配比的原料，经浸泡、熬煮、液固分离后制成；水100份、红枣10～15份、桂圆15～20份、枸杞5～9份、绵白糖1～2份、人参1～2份、党参1～3份、黄蓖1～2份、白术3～6份。浸泡半小时以上，用猛火烧至沸，然后改用文火熬煮I小时，进行液固分离，即得到所需的汤料。各种调味品的加入量可以根据消费者的需要加入，配制出浓、淡相宜的不同汤料。
实施例2：
先取上好的南瓜15份，将南瓜去皮洗净切成厚1.5毫米片状备用，再取16份珍珠米淘洗干净后，将16份珍珠米在冷水中浸泡28分钟，让米粒充分吸收水分，才能熬煮出又软又稠的粥。将珍珠米及南瓜块置入锅中，加入100份预先准备好的汤料，先用220℃猛火煮，然后改用160℃文火煮，不断搅拌，直至米粒完全烂熟，冷却后即可以盛起真空包装，并在90℃中常压灭菌6分钟。即可以打包、储运、出厂、销售。
实施例3：
先取上好的南瓜15份，将南瓜去皮洗净切成厚2毫米片状备用，再取18份珍珠米淘洗干净后，将18份珍珠米在冷水中浸泡30分钟，让米粒充分吸收水分，才能熬煮出又软又稠的粥。将珍珠米及南瓜块置入锅中，加入100份预先准备好的汤料，先用230℃猛火煮，然后改用170℃文火煮，不断搅拌，直至米粒完全烂熟，冷却后即可以盛起真空包装，并在100℃中常压灭菌8分钟。即可以打包、储运、出厂、销售。
本申请中涉及原料及其配比均为重量份。
Claims (4)
1.降低血糖的南瓜粥的加工方法，其特征在于：先将南瓜去皮洗净切成厚1～2毫米片状备用、同时将珍珠米淘洗干净后、将珍珠米在冷水中浸泡20～35分钟，将珍珠米及南瓜块置入锅中，加入适量预先准备好的汤料，汤料与南瓜与珍珠米的比例为100∶15∶15～18，先用猛火煮，然后改用文火，不断搅拌，直至米粒完全烂熟，冷却后盛起真空包装，并在85～100℃中常压灭菌5～8分钟；所述汤料由下列重量份配比的原料经浸泡、熬煮、液固分离后制成：水100份、红枣10～15份、桂圆15～20份、枸杞5～9份、绵白糖1～2份、人参1～2份、党参1～3份、黄蓖1～2份、白术3～6份。
2.如权利要求1所述的降低血糖的南瓜粥的加工方法，其特征在于：所述灭菌温度优选为90～99℃。
3.如权利要求1所述的降低血糖的南瓜粥的加工方法，其特征在于：所述的将珍珠米在冷水中浸泡优选为25～30分钟。
4.如权利要求1所述的降低血糖的南瓜粥的加工方法，其特征在于：所述的猛火优选200～230℃，文火优选150～170℃。
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| CN1160499A (zh) * | 1996-03-26 | 1997-10-01 | 李微 | 红米南瓜粥 |
| CN101664175A (zh) * | 2008-09-01 | 2010-03-10 | 刘泳宏 | 一种天然五彩杂粮果蔬茶粥及制作方法 |
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| CN1160499A (zh) * | 1996-03-26 | 1997-10-01 | 李微 | 红米南瓜粥 |
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| 郑小乐等.无糖南瓜粥的研制.《果蔬加工》.2007, * |
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