CN103478702A - Blood sugar-reducing healthcare mushroom porridge - Google Patents
Blood sugar-reducing healthcare mushroom porridge Download PDFInfo
- Publication number
- CN103478702A CN103478702A CN201310490676.9A CN201310490676A CN103478702A CN 103478702 A CN103478702 A CN 103478702A CN 201310490676 A CN201310490676 A CN 201310490676A CN 103478702 A CN103478702 A CN 103478702A
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- blood sugar
- mushroom
- edible fungi
- raw materials
- edible
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 34
- 239000008280 blood Substances 0.000 title claims abstract description 12
- 210000004369 blood Anatomy 0.000 title claims abstract description 12
- 235000021395 porridge Nutrition 0.000 title abstract 3
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 241000233866 Fungi Species 0.000 claims abstract description 11
- 230000000694 effects Effects 0.000 claims abstract description 10
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 9
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 7
- 235000013311 vegetables Nutrition 0.000 claims abstract description 7
- 235000013339 cereals Nutrition 0.000 claims abstract description 6
- 235000000832 Ayote Nutrition 0.000 claims abstract description 5
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 5
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 5
- 244000000626 Daucus carota Species 0.000 claims abstract description 5
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 5
- 201000010099 disease Diseases 0.000 claims abstract description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 5
- 244000234623 Coprinus comatus Species 0.000 claims abstract description 4
- 235000004439 Coprinus comatus Nutrition 0.000 claims abstract description 4
- 240000006794 Volvariella volvacea Species 0.000 claims abstract description 4
- 230000002218 hypoglycaemic effect Effects 0.000 claims description 9
- 244000077995 Coix lacryma jobi Species 0.000 claims description 7
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 7
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 6
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 6
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 6
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 6
- 230000000050 nutritive effect Effects 0.000 claims description 5
- 240000004244 Cucurbita moschata Species 0.000 claims description 4
- 244000028550 Auricularia auricula Species 0.000 claims description 3
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 3
- 240000000588 Hericium erinaceus Species 0.000 claims description 3
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 claims description 3
- 235000021022 fresh fruits Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 5
- 235000005911 diet Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000002265 prevention Effects 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000000378 dietary effect Effects 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 244000251953 Agaricus brunnescens Species 0.000 abstract 1
- 241000282693 Cercopithecidae Species 0.000 abstract 1
- 241000219122 Cucurbita Species 0.000 abstract 1
- 241000238631 Hexapoda Species 0.000 abstract 1
- 240000005979 Hordeum vulgare Species 0.000 abstract 1
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract 1
- 239000013543 active substance Substances 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 235000004879 dioscorea Nutrition 0.000 abstract 1
- 235000013373 food additive Nutrition 0.000 abstract 1
- 239000002778 food additive Substances 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- 238000009835 boiling Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 239000010649 ginger oil Substances 0.000 description 2
- 201000001421 hyperglycemia Diseases 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to the field of development and utilization of edible fungi and provides a process for preparing blood sugar-reducing healthcare mushroom porridge. According to the process, various edible fungi, vegetables and cereals with blood sugar-reducing effects are adopted, comprise monkey head mushrooms, straw mushrooms, coprinus comatus, agaricus bisporus, agaric, yams, carrots, pumpkins, buckwheat and pearl barley, are mixed according to a ratio and are good in quality, fresh and free from insect and disease damage. The process comprises the following steps: sieving and preprocessing raw materials, stewing, canning, and sterilizing, wherein any preservative and food additive are not added in the process. The process is characterized in that the edible fungi with the blood sugar-reducing effects are taken as main raw materials, the raw materials are fresh edible fungus fruit bodies, and the edible fungi are used with the vegetables and the cereals with the blood sugar-reducing effects, so that the utility value and the nutritional value of various raw materials are improved. The mushroom porridge is rich in various active substances of edible fungi, rich in nutrition and low in cost, has better prevention and healthcare effects for reducing blood sugar and improving body immunity, meets the dietary standards of crowds with high blood sugar, and is suitable for industrial production.
Description
Technical field
The invention belongs to edible mushroom and develop field, specifically, the present invention relates to a kind of manufacture craft of hypoglycemic health care mushroom congee.
Background technology
It is " the plain mushroom of a meat or fish one " that FAO (Food and Agriculture Organization of the United Nation) and the World Health Organization propose the most rational diet structure, it serves to show edibility and the nutritive value of edible mushroom.The edible mushroom kind is various, contains rich in protein, polysaccharide and trace element, 8 seed amino acids that contain needed by human, and content can reach several times even tens times of general vegetable and fruit.
Edible mushroom forms as important raw-food material because of its delicious taste, but edible mushroom congee series products is batching mainly with a kind of edible mushroom greatly at present, and is main mainly with powder of edible fungus, has lost original local flavor of edible mushroom, and its nutritive value is also had a greatly reduced quality.Mushroom congee provided by the invention contains the multiple edible mushroom with effect of lowering blood sugar, and raw material is fresh fruit body of edible fungi, whole nutrition of edible mushroom have intactly been retained, comprise the various active material, can activating cell, improve body immunity, play the effects such as hypoglycemic, prevention cardiovascular and cerebrovascular disease; Also with hypoglycemic vegetables, cereal collocation, use, strengthened value and the nutritive value of various raw materials.
Along with the raising of quality of life and the generation of many chronic diseases, people's health care consciousness progressively strengthens, and generally believing can be by the effective prevention of various diseases of reasonably combined dietary structure.Along with the edible mushroom kind increase and universal, increasing people take to edible all kinds of edible mushrooms and manufactured goods thereof, and the demand of the leisure food of convenient, nutrition is constantly increased.At present, the ratio of hyperglycemia population increases gradually, and the age constantly become younger, studies have shown that, the adjustment of diet and habits and customs can effectively prevent hyperglycaemia with improving; And the effect of lowering blood sugar of edible mushroom, Chinese yam, buckwheat etc. has obtained the medical science authentication, often edible to strengthening immunity, reduce blood sugar and there is good prevention and health-care effect.
Summary of the invention
The purpose of this invention is to provide a kind of hypoglycemic health care mushroom congee, the multiple edible and medical fungi with effect of lowering blood sugar of take is primary raw material, and raw material is fresh fruit body of edible fungi, with hypoglycemic vegetables, cereal collocation, use, strengthened value and the nutritive value of various raw materials.
The manufacture craft of this mushroom congee comprises:
1, the screening of raw material and pretreatment
Select the raw material without disease and pest, remove impurity, after cleaning, draining away the water, by Hericium erinaceus 10-20 part, straw mushroom 10-20 part, coprinus comatus 10-20 part, two spore mushroom 10-20 part, auricularia auriculajudae 10-20 part, Chinese yam 10-20 part, carrot 5-10 part, pumpkin 5-10 part, buckwheat 5-10 part, seed of Job's tears 5-10 part, get the raw materials ready;
2, boiling
First buckwheat, the seed of Job's tears and water are boiled to 15 min with the ratio of 1:1:8, various raw material and buckwheat seed of Job's tears congee are mixed with the ratio of 1:1, add appropriate green onion, bruised ginger and vegetable oil, boiling 10 min get final product in the lump;
3, tinning sterilizing
The packing of well-done mushroom congee is also added to the salt of 1.5-2% by weight, the sealing sterilizing.
The specific embodiment
Embodiment provided by the invention, all carry out according to routine operation.
1, the screening of raw material and pretreatment
If some mushroom is dry product, the first brewed pretreatment of carrying out again;
The Chinese yam peeling is cleaned;
Select the fresh raw material without disease and pest, remove impurity, after cleaning, control solid carbon dioxide divide, ratio in Hericium erinaceus 10-20 part, straw mushroom 10-20 part, coprinus comatus 10-20 part, two spore mushroom 10-20 part, auricularia auriculajudae 10-20 part, Chinese yam 10-20 part, carrot 5-10 part, pumpkin 5-10 part, buckwheat 5-10 part, seed of Job's tears 5-10 part is got the raw materials ready, edible mushroom is cut into to strip, graininess, sheet etc., with boiling water, scald fast, control water is standby; Chinese yam, carrot, pumpkin also are cut into to strip, graininess or sheet, standby;
2, boiling
First buckwheat, the seed of Job's tears and water are boiled to 15 min with the ratio of 1:1:8, various raw material and buckwheat seed of Job's tears congee are mixed with the ratio of 1:1, add appropriate green onion, bruised ginger and vegetable oil, boiling 10 min get final product in the lump;
3, tinning sterilizing
The packing of well-done mushroom congee is also added to the salt of 1.5-2% by weight, the sealing sterilizing.
The process that this mushroom congee is made is all carried out according to production technology and the standard of existing congee.
Claims (2)
1. present technique provides a kind of manufacture craft of hypoglycemic health care mushroom congee, multiple edible mushroom, vegetables and the cereal with hypoglycemic activity of this process using, comprise: Hericium erinaceus, straw mushroom, coprinus comatus, two spore mushroom, auricularia auriculajudae, Chinese yam, carrot, pumpkin, buckwheat, the seed of Job's tears etc., allotment in proportion, the selected materials high-quality is fresh, without disease and pest.
2. as claimed in claim 1, the characteristics of this technology are: the edible mushroom with effect of lowering blood sugar of take is primary raw material, and raw material is fresh fruit body of edible fungi, with hypoglycemic vegetables, cereal collocation, use, strengthened value and the nutritive value of various raw materials.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310490676.9A CN103478702A (en) | 2013-10-19 | 2013-10-19 | Blood sugar-reducing healthcare mushroom porridge |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310490676.9A CN103478702A (en) | 2013-10-19 | 2013-10-19 | Blood sugar-reducing healthcare mushroom porridge |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103478702A true CN103478702A (en) | 2014-01-01 |
Family
ID=49819564
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310490676.9A Pending CN103478702A (en) | 2013-10-19 | 2013-10-19 | Blood sugar-reducing healthcare mushroom porridge |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103478702A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432050A (en) * | 2014-12-11 | 2015-03-25 | 山东秦老太食品有限公司 | Hericium erinaceus nutritional thick soup and preparation method thereof |
| CN104872320A (en) * | 2015-05-27 | 2015-09-02 | 济南方宇文化传媒有限公司 | Beverage for alleviating headache caused by too high pressure and preparation method of beverage |
| CN110859293A (en) * | 2019-10-30 | 2020-03-06 | 上海爱一特餐饮有限公司 | Blood sugar reducing mushroom soup and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007116998A (en) * | 2005-10-28 | 2007-05-17 | Masanobu Ushijima | Rice gruel |
| CN101366521A (en) * | 2008-09-28 | 2009-02-18 | 山西省农业科学院高梁研究所 | Natural functional foods |
| CN102356871A (en) * | 2011-09-22 | 2012-02-22 | 韩褆 | Health preserving coarse cereal having health-care function |
| CN102406860A (en) * | 2010-09-25 | 2012-04-11 | 北京信安康生物科技有限公司 | Composition for preventing and treating diabetes, and preparation method and use thereof |
-
2013
- 2013-10-19 CN CN201310490676.9A patent/CN103478702A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007116998A (en) * | 2005-10-28 | 2007-05-17 | Masanobu Ushijima | Rice gruel |
| CN101366521A (en) * | 2008-09-28 | 2009-02-18 | 山西省农业科学院高梁研究所 | Natural functional foods |
| CN102406860A (en) * | 2010-09-25 | 2012-04-11 | 北京信安康生物科技有限公司 | Composition for preventing and treating diabetes, and preparation method and use thereof |
| CN102356871A (en) * | 2011-09-22 | 2012-02-22 | 韩褆 | Health preserving coarse cereal having health-care function |
Non-Patent Citations (2)
| Title |
|---|
| 仙健: "《常见病膳宝典》", 31 January 2009, 湖北长江出版集团 崇文书局 * |
| 包来发: "《百粥治百病》", 30 April 2005, 上海中医药大学出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432050A (en) * | 2014-12-11 | 2015-03-25 | 山东秦老太食品有限公司 | Hericium erinaceus nutritional thick soup and preparation method thereof |
| CN104432050B (en) * | 2014-12-11 | 2016-08-24 | 山东秦老太食品有限公司 | A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. nutrition soup and preparation method thereof |
| CN104872320A (en) * | 2015-05-27 | 2015-09-02 | 济南方宇文化传媒有限公司 | Beverage for alleviating headache caused by too high pressure and preparation method of beverage |
| CN110859293A (en) * | 2019-10-30 | 2020-03-06 | 上海爱一特餐饮有限公司 | Blood sugar reducing mushroom soup and preparation method thereof |
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Application publication date: 20140101 |