CN103652703A - 一种糖尿病患者营养补充酵素食品及其制备方法 - Google Patents
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Abstract
本发明属于发酵食品技术领域，具体涉及一种糖尿病患者营养补充酵素食品及其制备方法，它由以下重量百分比的原料组成：西番莲果肉47％、狝猴桃果肉47％、带皮的神秘果果肉3％、益生菌发酵剂0.8％、凝结多糖0.2％、无菌水2％；经打浆、混合、磨浆、辐照灭菌、接入发酵剂发酵、采取各时段不同温度发酵制成，含丰畗而全面的包括氨基酸、肽、胨、维生素、矿物质、纤维素、生物活性物质在内的、且含热量较低的酵素食品，特别适合糖尿病患者在釆取节食措施的情况下作为日常营养补充食品，为改善和维护糖尿病患者的健康状况具有现实和积极意义。
Description
技术领域
本发明属于发酵食品技术领域，具体涉及一种糖尿病患者营养补充酵素食品及其制备方法。
背景技术
糖尿病患者近二十年在大幅增加，被喻为“富贵病”，严重威胁着人们的健康。由于糖尿病患者的高血糖症状而必须长期限制饮食，尤其对糖和淀粉的限制，对食物的诸多畏惧和限制使得糖尿病患者特别容易出现营养不良和营养失衡的状况，从而更进一步恶化他们的健康状态。
发明内容
本发明针对上述存在的现有技术缺陷，采用含丰富天然植物蛋白质、维生素、矿物质、纤维素的果品原料，通过益生菌的发酵，将蛋白质和糖降解成氨基酸、肽、有机酸等营养物质，并丰富了维生素物质，以此作为糖尿病患者日常营养补充的酵素食品，使其不因长期节食而缺乏必要的营养，对维护糖尿病患者身体健康的稳定具有重要的现实意义。
本发明的目的是提供一种糖尿病患者营养补充酵素食品及其制备方法。
本发明的目的是这样实现的。
一种糖尿病患者营养补充酵素食品，其特征在于，它由以下重量百分比的原料组成：
西番莲果肉 47％
狝猴桃果肉 47％
带皮的神秘果果肉 3％
益生菌发酵剂 0.8％
凝结多糖 0.2％
无菌水 2％；
其中，所述益生菌发酵剂是含食用级酵母菌、乳酸菌、醋酸菌的益生菌混合发酵剂或食用级“EM”有益微生物制剂。
一种糖尿病患者营养补充酵素食品的制备方法，其特征在于，它包括以下制备步骤：
A、将西番莲果肉、狝猴桃果肉、带皮的神秘果果肉打成果浆；
B、将无菌水放入搅拌机内，加入凝结多糖，快速搅打分散；
C、将步骤A和步骤B所得混合，用胶体磨磨至幼滑；
D、将步骤C所得经吸收剂量为2.5KGY的辐照灭菌处理后，无菌操作加入益生菌发酵剂，搅匀，装入经灭菌处理的干净发酵缸内，缸盖上的通气口用灭菌棉纱包扎，以便于发酵产气时的排气，又可阻隔杂菌进入发酵缸内，于净化间里先恒温28℃发酵2天，再恒温41℃发酵10天，然后密封，于12℃陈酿30天，制得一种糖尿病营养补充酵素食品。
本发明各原料的作用和效果如下：
西番莲果肉：为西番莲果去皮取得的果肉，西番莲为原产巴西的一种水果，蛋白质含量高，含17种氨基酸和丰富维生素、矿物质及纤维素，被称为“天然营养浓缩物”，且风味芳香浓郁，有百香果之称。
狝猴桃果肉：为狝猴桃果去皮后所得的果肉，狝猴桃又名奇异果，富含氨基酸和维生素C，果胶、维生素E、精氨酸含量高，几乎不含脂肪，虽营养丰富但热量很低，还含谷胱甘肽、叶酸、叶黄素，含肌醇，能调节糖代谢，含蛋白酶，能将蛋白质分解成氨基酸。
带皮的神秘果果肉：为去果核后所得的神秘果果肉和果皮，神秘果含有丰富的糖蛋白，能产生甜味的口感和掩盖酸味，神秘果还有很好的抑制糖尿病患者的高血糖现象的作用。
益生菌发酵剂：为食用级益生菌混合发酵剂或“EM”有益微生物制剂，含酵母菌、乳酸菌、醋酸菌等益生菌，能将果肉中的蛋白质利用和分解成氨基酸或肽，将果肉所含的糖降解为有机酸，并产生大量的维生素类物质。
凝结多糖：是一种新的天然多糖类食品胶，具有无味、增稠、悬浮、保水、耐冷冻、耐酸、低热量、高纤维的特性，还具有抗慢性疲劳综合症、抗癌、防止便秘的功能，能包埋营养物质。
无菌水：用于分散凝结多糖和适当稀释果浆稠度，使磨浆幼滑和流动性良好。
本发明的有益效果如下：
(1)采用水果中含蛋白质较高和氨基酸种类丰富的西番莲果肉和狝猴桃果肉为主要营养源原料，并通过多种益生菌混合发酵剂的菌群发酵，使蛋白质和糖降解，同时产生更丰富的维生素，从而得到含丰富而全面的包括氨基酸、肽、胨、维生素、矿物质、纤维素、生物活性物质在内的，且含热量较低旳酵素食品，特别适合糖尿病患者在采取节食措施的情况下作为日常营养补充食品，为改善和维护糖尿病患者的健康状况具有现实和积极的意义；
(2)最新医学研究发现，血糖的调节与肝功能关系密切，因此，保护肝功能对控制糖尿病的发展意义重大，狝猴桃所含的谷胱甘肽有很好的护肝作用，另外，狝猴桃所含的肌醇有降血糖作用；
(3)果浆中丰富的维生素C与谷胱甘肽有协同作用，能保护酵素食品中维生素A、维生素B和维生素E的稳定；
(4)本发明组方中神秘果的加入达到了两个有益效果，一是利用其所含的糖蛋白增加甜味，掩盖酸味，使本发明产品更可口美味；二是利用其降血糖的功能，使本发明在提供营养补充的同时还具有协同降血糖作用，更有利于糖尿病患者的健康；
(5)本发明还利用凝结多糖的众多优良特性，尤其是耐酸、包埋营养物质、耐冷冻特性和抗疲劳、防止便秘、低热值、高纤维的功能，使本发明产品更稳定、功能效果更全面；
(6)本发明的制备方法中，采用各时段不同温度发酵，能适合不同菌群的繁殖，使发酵更充分、酵素富集更丰畗，酵素亦有很好的改善人体机能作用；
(7)为有效避免原料带来的有害杂菌和确保产品保存中的质量安全，本发明采用了适度的辐照处理后再接入益生菌发酵剂，并避免了高温灭菌对营养素的破坏；
(8)本发明上述有益效果的综合作用，使本发明营养丰富而热量较低，并具有高纤维、降血糖、耐冷冻保存、稳定性好、富含益生菌和酵素、特别适合作为糖尿病患者日常营养补充的酵素食品。
具体实施方式
下面通过实旋例对本发明作进一步说明。
实施例。
一种糖尿病患者营养补充酵素食品的制备方法，包括以下制备步骤：
A、将西番莲果肉47kg、狝猴桃果肉47kg、带皮的神秘果果肉3kg打成果浆；
B、将无菌水2kg放入搅拌机内，加入凝结多糖0.2kg，快速搅打分散；
C、将步骤A和步骤B所得混合，用胶体磨磨至幼滑；
D、将步骤C所得经吸收剂量为2.5KGY的辐照灭菌处理后，无菌操作加入益生菌发酵剂0.8kg，搅匀，装入经灭菌处理的干净发酵缸内，缸盖上的通气口用灭菌棉纱包扎，以便于发酵产气时的排气，又可阻隔杂菌进入发酵缸内，于净化间里先恒温28℃发酵2天，再恒温41℃发酵10天，然后密封，于12℃陈酿30天，制得一种糖尿病营养补充酵素食品，口感甜酸适口，果香愉悅，将一部份样品放电冰箱6℃冷藏一年后服食，风味更香醇柔和。
验证例。
将本发明所制得的样品送给十二位正在采取药物控制血糖和节食措施的糖尿病患者作为日常营养补充食品，每天三次，每次50克，用1∶1冷开水稀释服用，一个月后随访，所有患者都反映健康状况、精神状态都有明显改善、血糖平稳。
以上所述仅是本发明的较佳实施方式，故凡依本发明专利申请范围所述的构造、特征及原理所做的等效变化或修饰，均包括于本发明专利申请范围内。
Claims (2)
1. 一种糖尿病患者营养补充酵素食品，其特征在于，它由以下重量百分比的原料组成：
西番莲果肉 47％
狝猴桃果肉 47％
带皮的神秘果果肉 3％
益生菌发酵剂 0.8％
凝结多糖 0.2％
无菌水 2％；
其中, 所述益生菌发酵剂是含食用级酵母菌、乳酸菌、醋酸菌的益生菌混合发酵剂或食用级“EM”有益微生物制剂。
2. 根据权利要求1所述的一种糖尿病患者营养补充酵素食品的制备方法，其特征在于，它包括以下制备步骤：
A、将西番莲果肉、狝猴桃果肉、带皮的神秘果果肉打成果浆；
B、将无菌水放入搅拌机内, 加入凝结多糖, 快速搅打分散；
C、将步骤A、B所得混合, 用胶体磨磨至幼滑；
D、 将步骤C所得经吸收剂量为2.5KGY的辐照灭菌处理后, 无菌操作加入益生菌发酵剂，搅匀，装入经灭菌处理的干净发酵缸内，缸盖上的通气口用灭菌棉纱包扎，以便于发酵产气时的排气，又可阻隔杂菌进入发酵缸内，于净化间里先恒温28℃发酵2天，再恒温41℃发酵10天，然后密封,于12℃陈酿30天，制得一种糖尿病营养补充酵素食品。
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