CN103535646A - 一种降糖食品 - Google Patents
一种降糖食品 Download PDFInfo
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- CN103535646A CN103535646A CN201310460753.6A CN201310460753A CN103535646A CN 103535646 A CN103535646 A CN 103535646A CN 201310460753 A CN201310460753 A CN 201310460753A CN 103535646 A CN103535646 A CN 103535646A
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Classifications
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- 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
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- 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
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
本发明提供了一种降糖食品，属于食品加工技术领域。其特征是把南瓜、苦瓜清洗后分别切片干燥，经粉碎后过滤后分别得到南瓜粉、苦瓜粉；将精选的大豆经浸泡、灭酶、脱腥、均质、干燥处理，制得豆乳粉；将南瓜粉、苦瓜粉、豆乳粉、蔗糖粉按比例调配制得，产品含水量为15～16%。本发明产品营养丰富，食用方便，老幼皆宜，降糖效果好，开辟了南瓜、苦瓜、大豆利用的新途径。
Description
技术领域
本发明属于食品加工技术领域，特别是涉及一种降糖食品。
技术背景
南瓜为葫芦科植物南瓜的果实。别名麦瓜，番南瓜，番瓜，倭瓜。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；南瓜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；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；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。南瓜被誉为“天然保健”的绿色植物，因其资源充足，其加工成的产品深受消费者喜爱，在日本现正盛行“南瓜热”。南瓜中的南瓜脂多糖可促进胰岛素素分泌，对糖尿病具有一定的辅助治疗作用；
苦瓜苦瓜属于葫芦科，中医认为，苦瓜具有清热消暑、降糖、养血益气、补肾健脾、滋肝明目之功效，对治疗痢疾、疮肿、热病烦渴、中暑发热、痱子过多、眼结膜炎、小便短赤等病有一定的作用。苦瓜营养价值极高，含有多种营养成分，富含维生素B1，具有预防和治疗脚气病，维持心脏正常功能，促进乳汁分泌和增进食欲等作用。苦瓜所含的维生素C是菜瓜、丝瓜的10～20倍，具有预防坏血病，保护细胞膜，解毒，防止动脉粥样硬化，抗癌，提高机体应激能力，预防感冒，保护心脏等作用。苦瓜中含有类似胰岛素的物质——多肽-P，其降低血糖的作用比医治糖尿病的药物苯磺丁脲还明显，苦瓜还含有一种蛋白脂类物质，具有刺激和增强动物体内免疫细胞吞食癌细胞的能力，它可同生物碱中的奎宁一起在体内发挥抗癌作用；
豆乳是大豆的一种水提取物，其营养价值在大多数方面来说均与牛乳接近，由于豆乳中不含乳糖，不含胆固醇，所以市场需求量很广。日本、美国和欧洲一些国家都已进行大规模的机械化生产。豆乳之所以能风行世界，其中一个重要原因是它的营养价值较高， 豆乳是以大豆为主要原料制成的。大豆含有约40％的蛋白质和18％的油脂，有人称之为“地里长出来的肉”。
发明内容
本发明的目的是用具有降糖作用的南瓜、苦瓜和经过处理的含有高营养的豆乳在一起营养搭配，其产品不仅具有传统意义上的价廉物美、平衡膳食作用，而且具有全面的营养价值和药用保健功效；
本发明解决其技术问题所采取的技术方案是：
一种降糖食品，其特征是把南瓜、苦瓜清洗后分别切片干燥，经粉碎后过滤后分别得到南瓜粉、苦瓜粉；将精选的大豆经浸泡、灭酶、脱腥、均质、干燥处理，制得豆乳粉；将南瓜粉、苦瓜粉、豆乳粉、蔗糖粉按比例调配，制得降糖食品；
进一步，所述的各组分的重量份分别是：南瓜粉、苦瓜粉、豆乳粉，蔗糖粉为40、25、30、8；所述的降糖食品含水量为15～16%；
有益效果：本发明产品营养丰富，食用方便，老幼皆宜，降糖效果好，开辟了南瓜、苦瓜、大豆利用的新途径。
具体实施方式
实施例1：
一种降糖食品，其特征是把南瓜、苦瓜清洗后分别切片干燥，经粉碎后过滤后分别得到南瓜粉、苦瓜粉；将精选的大豆经浸泡、灭酶、脱腥、均质、干燥处理，制得豆乳粉；将南瓜粉、苦瓜粉、豆乳粉、蔗糖粉按比例调配，制得降糖食品。进一步，所述的各组分的重量份分别是：南瓜粉、苦瓜粉、豆乳粉，蔗糖粉为31、28、32、9。所述的降糖食品的含水量为15%；
以上所述仅为本发明的优选实施例，凡依本发明权利要求范围所做的均等变化，皆应属本发明权利要求的涵盖范围；
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (3)
1.一种降糖食品，其特征是把南瓜、苦瓜清洗后分别切片干燥，经粉碎后过滤后分别得到南瓜粉、苦瓜粉；将精选的大豆经浸泡、灭酶、脱腥、均质、干燥处理，制得豆乳粉；将南瓜粉、苦瓜粉、豆乳粉、蔗糖粉按比例调配，制得降糖食品。
2.如权利要求1所述的降糖食品，其特征是各组分的重量份分别是：南瓜粉、苦瓜粉、豆乳粉，蔗糖粉为40、25、30、8。
3.如权利要求1所述的降糖食品，其特征是干燥后产品含水量为15～16%。
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