CN103053940B - 一种糖尿病症的保健米糕及其制备方法 - Google Patents
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Abstract
本发明公开了一种糖尿病症的保健米糕，是由原料糯米、粳米、麦冬、生地黄、酸枣仁组成，按重量份组成为：糯米20-40份、粳米20-30份、麦冬10-20份、生地黄10-20份、酸枣仁10-20份；本发明有益效果：滋养心肝，养阴润肺，润肺清心，益胃生津之功效，糖尿病患者食品。
Description
发明领域
本发明涉及一种糖尿病症的保健米糕及其制备方法，属于食品加工技术领域。
背景技术
糖尿病是由遗传因素、免疫功能紊乱、微生物感染及其毒素、自由基毒素、精神因素等等各种致病因子作用于机体导致胰岛功能减退、胰岛素抵抗等而引发的糖、蛋白质、脂肪、水和电解质等一系列代谢紊乱综合征，临床上以高血糖为主要特点，典型病例可出现多尿、多饮、多食、消瘦等表现，即“三多一少”症状，糖尿病（血糖）一旦控制不好会引发并发症，导致肾、眼、足等部位的衰竭病变，且无法治愈。 食疗养生法简称“食养”。即利用食物来影响机体各方面的功能，使其获得健康或愈疾防病的一种养生方法。俗话也就是通过吃来对我们的身体进行保养。因此，寻求一种即能发挥中医特色又大众化的保健米糕是客观需要。
发明内容
本发明所要解决的技术问题是提供一种糖尿病症的保健米糕及其制备方法，该保健米糕具有原料普通、廉价和制备工艺简单的突出优点。
本发明解决上述技术问题的方案是：
一种糖尿病症的保健米糕，是由原料糯米、粳米、麦冬、生地黄、酸枣仁组成，按重量份组成为：糯米20-40份、粳米20-30份、麦冬10-20份、生地黄10-20份、酸枣仁10-20份；
糖尿病症的保健米糕制备方法，包括如下步骤：
(1)选料：选择糯米、粳米除去杂质，用清水反复冲洗干净；
(2)浸泡：将洗净的米放在浸泡池中加清水浸泡12~24小时，待米粒发胀，含水为35％~40％滤出；
(3)磨粉：将浸泡好的米倒入粉碎机，粉碎磨成30~60目湿米粉；
(4)揉粉：揉粉，使米粉粘度均匀，同时筛理粉碎团块，以保证成型的产品质地均匀；
(5)稠膏制备：将原料药生地黄洗净，加清水浸泡4-8小时，煎煮30-60分钟、榨汁、滤过、去渣，浓缩至60℃时相对密度为1.20-1.25的稠膏，得到生地黄酸枣仁稠膏，备用；
(6)细粉制备：将原料药酸枣仁、麦冬分别洗净，晾干，用超微粉碎机，粉碎成300-400目超微粉，得到酸枣仁超微粉和麦冬超微粉，备用；
(7)配料：将步骤(5)生地黄稠膏、步骤(6)酸枣仁超微粉、麦冬超微粉加入米粉中拌匀，再压模成形；
(8)汽蒸：将压模成形的米糕放入蒸笼上大汽后蒸25分钟即可起锅；
(9)包装：用丙烯塑料袋真空密封包装，在121℃下灭菌15分钟，即得糖尿病症的保健米糕。
所述的糖尿病症的保健米糕，是由原料糯米、粳米、麦冬、生地黄、酸枣仁组成，按重量份组成为：糯米40份、粳米30份、麦冬20份、生地黄20份、酸枣仁20份；
糖尿病症的保健米糕制备方法，包括如下步骤：
(1)选料：选择糯米40份、粳米30份除去杂质，用清水反复冲洗干净；
(2)浸泡：将洗净的米放在浸泡池中加清水浸泡12~24小时，待米粒发胀，含水为35％~40％滤出；
(3)磨粉：将浸泡好的米倒入粉碎机，粉碎磨成30~60目湿米粉；
(4)揉粉：揉粉，使米粉粘度均匀，同时筛理粉碎团块，以保证成型的产品质地均匀；
(5)稠膏制备：将原料药生地黄洗净，加清水浸泡4-8小时，煎煮30-60分钟、榨汁、滤过、去渣，浓缩至60℃时相对密度为1.20-1.25的稠膏，得到生地黄酸枣仁稠膏，备用；
(6)细粉制备：将原料药酸枣仁、麦冬分别洗净，晾干，用超微粉碎机，粉碎成300-400目超微粉，得到酸枣仁超微粉和麦冬超微粉，备用；
(7)配料：将步骤(5)生地黄稠膏、步骤(6)酸枣仁超微粉、麦冬超微粉加入米粉中拌匀，再压模成形；
(8)汽蒸：将压模成形的米糕放入蒸笼上大汽后蒸25分钟即可起锅；
(9)包装：用丙烯塑料袋真空密封包装，在121℃下灭菌15分钟，即得糖尿病症的保健米糕。
麦冬：味甘、微苦，性微寒。归心、肺、胃经，功能与主治：养阴生津，润肺清心。用于肺燥干咳，阴虚痨嗽，喉痹咽痛，津伤口渴，内热消渴，心烦失眠，肠燥便秘。该品甘寒清润，善清心肺之热而养阴除烦，兼可清润胃肠而止渴润燥。抗实验性心律失常、增加冠脉流量。药物功效：1.养阴清热治疗阴虚内热或热病病伤津、心烦口渴。2.润肺止咳 治疗燥热伤肺所致的咳嗽、痰稠、气逆。主要用途1、清心除烦：适于内热扰心之证。a、温病邪热入营，身热夜甚，烦躁不安。b、热伤气阴，心烦口渴，汗出体倦者。c、心阴不足，心烦不眠，舌红少苔者。2、养阴润肺：主治阴虚肺燥，干咳、燥咳，劳热咳血等证。3、益胃生津：善治胃阴不足，舌干口渴，纳呆不饥等证。此外，还可用治阴虚肠燥，大便秘结者。功能主治：养阴生津，润肺清心。用于肺燥干咳。虚痨咳嗽，津伤口渴，心烦失眠，内热消渴，肠燥便秘；咽白喉。治肺燥干咳，吐血，咯血，肺痿，肺痈，虚劳烦热，消渴，热病津伤，咽干口燥，便秘。
生地黄：甘、苦、凉，清热生津，凉后，止血；用于热风伤阴、舌绛烦渴、发斑发疹、吐血、衄血、咽喉肿痛。生地黄清热凉血，养阴，生津；用于热病烦渴、发斑发疹、阴虚内热、吐血、衄血、糖尿病、传染性肝炎。
酸枣仁：味甘、酸，性平。能滋养心肝，安神，敛汗。有镇静、催眠、镇痛、抗惊厥作用；有一定的降压作用；对子宫有兴奋作用。用于阴血不足，心悸怔忡，失眠健忘；体虚多汗；镇静、催眠作用；镇痛、抗惊厥、降温作用；对心血管系统的影响；酸枣仁可引起血压持续下降，心传导阻滞。
本发明有益效果：滋养心肝，养阴润肺，润肺清心，益胃生津之功效，糖尿病患者食品。
具体实施例方式
实施例1
糖尿病症的保健米糕，由原料糯米、粳米、麦冬、生地黄、酸枣仁组成，按重量份组成为：糯米40份、粳米30份、麦冬20份、生地黄20份、酸枣仁20份；
糖尿病症的保健米糕制备方法，包括如下步骤：
(1)选料：选择糯米40份、粳米30份除去杂质，用清水反复冲洗干净；
(2)浸泡：将洗净的米放在浸泡池中加清水浸泡12~24小时，待米粒发胀，含水为35％~40％滤出；
(3)磨粉：将浸泡好的米倒入粉碎机，粉碎磨成30~60目湿米粉；
(4)揉粉：揉粉，使米粉粘度均匀，同时筛理粉碎团块，以保证成型的产品质地均匀；
(5)稠膏制备：将原料药生地黄20份洗净，加清水浸泡4-8小时，煎煮30-60分钟、榨汁、滤过、去渣，浓缩至60℃时相对密度为1.20-1.25的稠膏，得到生地黄稠膏，备用；
(6)细粉制备：将原料药酸枣仁20份、麦冬20份分别洗净，晾干，用超微粉碎机，粉碎成300-400目超微粉，得到酸枣仁超微粉和麦冬超微粉，备用；
(7)配料：将步骤(5)生地黄稠膏、步骤(6)酸枣仁超微粉20份、麦冬超微粉20份加入米粉中拌匀，再压模成形；
(8)汽蒸：将压模成形的米糕放入蒸笼上大汽后蒸25分钟即可起锅；
(9)包装：用丙烯塑料袋真空密封包装，在121℃下灭菌15分钟，即得糖尿病症的保健米糕。
实施例2
糖尿病症的保健米糕，由原料糯米、粳米、麦冬、生地黄、酸枣仁组成，按重量份组成为：糯米30份、粳米25份、麦冬15份、生地黄15份、酸枣仁15份；
糖尿病症的保健米糕制备方法，包括如下步骤：
(1)选料：选择糯米30份、粳米25份除去杂质，用清水反复冲洗干净；
(2)浸泡：将洗净的米放在浸泡池中加清水浸泡12~24小时，待米粒发胀，含水为35％~40％滤出；
(3)磨粉：将浸泡好的米倒入粉碎机，粉碎磨成30~60目湿米粉；
(4)揉粉：揉粉，使米粉粘度均匀，同时筛理粉碎团块，以保证成型的产品质地均匀；
(5)稠膏制备：将原料药生地黄15份洗净，加清水浸泡4-8小时，煎煮30-60分钟、榨汁、滤过、去渣，浓缩至60℃时相对密度为1.20-1.25的稠膏，得到生地黄稠膏，备用；
(6)细粉制备：将原料药酸枣仁15份、麦冬15份分别洗净，晾干，用超微粉碎机，粉碎成300-400目超微粉，得到酸枣仁超微粉和麦冬超微粉，备用；
(7)配料：将步骤(5)生地黄稠膏、步骤(6)酸枣仁超微粉15份、麦冬超微粉15份加入米粉中拌匀，再压模成形；
(8)汽蒸：将压模成形的米糕放入蒸笼上大汽后蒸25分钟即可起锅；
(9)包装：用丙烯塑料袋真空密封包装，在121℃下灭菌15分钟，即得糖尿病症的保健米糕。
实施例3
糖尿病症的保健米糕，由原料糯米、粳米、麦冬、生地黄、酸枣仁组成，按重量份组成为：糯米20份、粳米20份、麦冬10份、生地黄10份、酸枣仁10份；
糖尿病症的保健米糕制备方法，包括如下步骤：
(1)选料：选择糯米40份、粳米30份除去杂质，用清水反复冲洗干净；
(2)浸泡：将洗净的米放在浸泡池中加清水浸泡12~24小时，待米粒发胀，含水为35％~40％滤出；
(3)磨粉：将浸泡好的米倒入粉碎机，粉碎磨成30~60目湿米粉；
(4)揉粉：揉粉，使米粉粘度均匀，同时筛理粉碎团块，以保证成型的产品质地均匀；
(5)稠膏制备：将原料药生地黄10份洗净，加清水浸泡4-8小时，煎煮30-60分钟、榨汁、滤过、去渣，浓缩至60℃时相对密度为1.20-1.25的稠膏，得到生地黄酸枣仁稠膏，备用；
(6)细粉制备：将原料药酸枣仁10份、麦冬10份分别洗净，晾干，用超微粉碎机，粉碎成300-400目超微粉，得到酸枣仁超微粉和麦冬
超微粉，备用；
(7)配料：将步骤(5)生地黄稠膏、步骤(6)酸枣仁超微粉10份、麦冬超微粉10份加入米粉中拌匀，再压模成形；
(8)汽蒸：将压模成形的米糕放入蒸笼上大汽后蒸25分钟即可起锅；
(9)包装：用丙烯塑料袋真空密封包装，在121℃下灭菌15分钟，即得糖尿病症的保健米糕。
Claims (1)
1.一种糖尿病症的保健米糕的制备方法，其特征在于：是由原料糯米、粳米、麦冬、生地黄、酸枣仁组成，按重量份组成为：糯米40份、粳米30份、麦冬20份、生地黄20份、酸枣仁20份；
糖尿病症的保健米糕制备方法，其特征在于：包括如下步骤：
(1)选料：选择糯米40份、粳米30份除去杂质，用清水反复冲洗干净；
(2)浸泡：将洗净的米放在浸泡池中加清水浸泡12~24小时，待米粒发胀，含水为35％~40％滤出；
(3)磨粉：将浸泡好的米倒入粉碎机，粉碎磨成30~60目湿米粉；
(4)揉粉：揉粉，使米粉粘度均匀，同时筛理粉碎团块，以保证成型的产品质地均匀；
(5)稠膏制备：将原料药生地黄20份洗净，加清水浸泡4-8小时，煎煮30-60分钟、榨汁、滤过、去渣，浓缩至60℃时相对密度为1.20-1.25的稠膏，得到生地黄稠膏，备用；
(6)细粉制备：将原料药酸枣仁20份、麦冬20份分别洗净，晾干，用超微粉碎机，粉碎成300-400目超微粉，得到酸枣仁超微粉和麦冬超微粉，备用；
(7)配料：将步骤(5)生地黄稠膏、步骤(6)酸枣仁超微粉20份、麦冬超微粉20份加入米粉中拌匀，再压模成形；
(8)汽蒸：将压模成形的米糕放入蒸笼上大汽后蒸25分钟即可起锅；
(9)包装：用丙烯塑料袋真空密封包装，在121℃下灭菌15分钟，即得糖尿病症的保健米糕。
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