CN104970365A - 一种降血糖的保健羹及其制备方法 - Google Patents
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Classifications
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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
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Abstract
本发明属于食品加工技术领域,具体公开了一种降血糖的保健羹。一种降血糖的保健羹,其由下述重量份的原料组成:麦麸55-65份、荞麦40-50份、燕麦25-30份、魔芋30-35份、绿豆15-30份、桃50-80份、橙子50-80份、香蕉40-60份、赤芍9-20份、丹参10-15份、当归9-15份、葛根15-30份和海带15-30份。本发明将上述各种原料进行合理搭配,合理的配比使得各原料之间达到很好的协同增效作用,在降血糖方面效果显著。
Description
技术领域
本发明属于食品加工技术领域,尤其是涉及一种降血糖的保健羹及其制备方法。
背景技术
糖尿病是一种常见的有遗传倾向的内分泌代谢病。是由于胰岛素分泌绝对或相对不足而引起的碳水化合物、蛋白质、脂肪代谢杂乱的一种慢性病。但它目前已成为继癌症、冠心病之后的第三种严重危及人们健康和生命的疾病。尤其是糖尿病的并发症很多,与非糠尿病人相比,糖尿病人的高血压高1.7倍,缺血性心脏病与脑卒中高3倍,下肢坏疽高5倍,肾功能衰竭高17倍,双目失明高25倍。
食疗又称食治,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方法。通常认为,食物是为人体提供生长发育和健康生存所需的各种营养素的可食性物质。也就是说,食物最主要的是营养作用。其实不然,中医很早就认识到食物不仅能营养,而且还能疗疾祛病。如近代医家张锡纯在《医学衷中参西录》中曾指出:食物“病人服之,不但疗病,并可充饥;不但充饥,更可适口,用之对症病自渐愈,即不对症,亦无他患”。可见,食物本身就具有“养”和“疗”二方面的作用。而中医则更重视食物在“养”和“治”方面的特性。食疗是中国人的传统习惯,通过饮食达到调理身体,强壮体魄的目的。
因此,寻求一种即能发挥中医特色又大众化的降血糖的保健羹是能迎合大众心理、易于被消费者接受的。
发明内容
本发明目的在于提供一种降血糖的保健羹及其制备方法。
本发明是通过以下技术方案实现的:
一种降血糖的保健羹,其由下述重量份的原料组成:麦麸55-65份、荞麦40-50份、燕麦25-30份、魔芋30-35份、绿豆15-30份、桃50-80份、橙子50-80份、香蕉40-60份、赤芍9-20份、丹参10-15份、当归9-15份、葛根15-30份和海带15-30份。
作为优选,所述降血糖的保健羹,其由下述重量份的原料组成:麦麸60份、荞麦45份、燕麦28份、魔芋32份、绿豆20份、桃60份、橙子70份、香蕉50份、赤芍15份、丹参12份、当归13份、葛根20份和海带20份。
本发明还提供了所述降血糖的保健羹的制备方法,包括以下步骤:
(1)将所述的麦麸,荞麦,燕麦,魔芋,绿豆分别置入炒锅炒干炒熟后,混合,上制粉机制粉,过80目筛,得杂粮粉;
(2)将所述的赤芍,丹参,当归,葛根,海带混合,洗净,浸泡30min后,加入其总体积的约2倍的清水,武火烧开转文火熬煮,文火熬煮30min后关火,过滤弃渣,得煎煮液;
(3)将所述桃、橙子、香蕉去皮去核后,切成小块状,加入其体积3-5倍的清水,用粉碎机粉碎榨汁,得水果汁;
(4)将步骤(3)所得的水果汁加热至80-85℃,然后加入步骤(1)的杂粮粉和步骤(2)所得的煎煮液,持续搅拌1-3min后,拌匀即得所述的降血糖的保健羹;
(5)自然冷却,将制作好的降血糖的保健羹计量、装入经灭菌处理的易拉食品罐内,采用封罐机封罐,再放入压力灭菌锅内在100-120℃下保温20min。
本发明的保健羹中采用各原料的药理作用如下:
麦麸,即麦皮,小麦加工面粉副产品,麦黄色,片状或粉状。富含纤维素和维生素,主要用途有食用、入药、饲料原料、酿酒等。小麦皮含有丰富的膳食纤维,是人体必需的营养元素,可提高食物中的纤维成分,可改善大便秘结情况,同时可促使脂肪及氮的排泄,对临床常见纤维缺乏性疾病的防治作用意义重大;可以使血清胆固醇下降,动脉粥样硬化的形成减慢;可有助于预防结肠及直肠癌;.可降低血液中雌激素的含量,可预防乳腺癌。
荞麦(Fagopyrum esculentum Moench.),别名:甜荞、乌麦、三角麦等;一年生草本。荞麦是短日性作,喜凉爽湿润,不耐高温旱风,畏霜冻。荞麦在中国大部分地区都有分布,在亚洲和欧洲国家也有分布。荞麦性甘味凉,有开胃宽肠,下气消积。治绞肠痧,肠胃积滞,慢性泄泻的功效;同时荞麦还可以做面条、饸饹、凉粉等食品。
燕麦(vena sativa L.)为禾本科植物,《本草纲目》中称之为雀麦、野麦子。燕麦不易脱皮,所以被称为皮燕麦,是一种低糖、高营养、高能食品。燕麦性味甘平。能益脾养心、敛汗。有较高的营养价值。可用于体虚自汗、盗汗或肺结核病人。燕麦富含膳食纤维,能促进肠胃蠕动,利于排便,热量低,升糖指数低,降脂降糖,也是高档补品之一。
魔芋(Amorphophallus konjac.),俗称魔芋,又作磨芋,天南星科磨芋属多年生草本植物,中国古代又称妖芋。自古以来魔芋就有“去肠砂”之称。魔芋是有益的碱性食品,对食用动物性酸性食品过多的人,搭配吃魔芋,可以达到食品酸、碱平衡。此外,魔芋还具有水平降血糖、降血脂、降压、散毒、养颜、通脉、减肥、通便、开胃等多功能。
绿豆(Vigna radiata(Linn.)Wilczek.),属于豆科。别名青小豆、菉豆、植豆等,在中国已有两千余年的栽培史。原产地在印度、缅甸地区。现在东亚各国普遍种植,非洲、欧洲、美国也有少量种植,中国、缅甸等国是绿豆主要的出口国。种子和茎被广泛食用。绿豆清热之功在皮,解毒之功在肉。
桃(Amygdalus persica L.):蔷薇科、桃属植物。是一种果实作为水果的落叶小乔木,花可以观赏,果实多汁,可以生食或制桃脯、罐头等,核仁也可以食用。果肉有白色和黄色的,桃有多种品种,一般果皮有毛,“油桃”的果皮光滑;“蟠桃”果实是扁盘状;“碧桃”是观赏花用桃树,有多种形式的花瓣。原产中国,各省区广泛栽培。世界各地均有栽植。桃肉含蛋白质、脂肪、碳水化合物、粗纤维、钙、磷、铁、胡萝卜素、维生素B1、以及有机酸(主要是苹果酸和柠檬酸)、糖分(主要是葡萄糖、果糖、蔗糖、木糖)和挥发油。每100克鲜桃中所含水分占比88%,蛋白质约有0.7克,碳水化合物11克,热量只有180.0千焦。桃子适宜低血钾和缺铁性贫血患者食用。
橙子(Citrus sinensis.)是芸香科柑橘属植物橙树的果实,亦称为甜橙、黄果、柑子、金环、柳丁。麻橙是中国甜橙的一种,是中国冰糖橙之乡湖南麻阳培育的优质品种,袁隆平曾题词,苗乡长寿果。是一种柑果,它是种植了很久的混合品种,是柚子(Citrus maxima)与橘子(Citrus reticulata)的杂交品种,起源于东南亚。果实可以剥皮鲜食其果肉,果肉也可以用作其他食物的附加物。果实的另一个重要用途为榨汁。
香蕉,芭蕉科(Musaceae)芭蕉属(Musa)植物,又指其果实。热带地区广泛栽培食用。香蕉味香、富于营养,终年可收获,在温带地区也很受重视。原产亚洲东南部,台湾、海南、广东、广西等地区均有栽培。香蕉含有多种微量元素和维生素,能帮助肌肉松弛,使人身心愉悦,并具有一定的减肥功效。
赤芍,为毛茛科植物赤芍或川赤芍的干燥根。春、秋二季采挖,除去根茎、须根及泥沙,晒干。苦,微寒。归肝经。有清热凉血,活血祛瘀的功效。赤芍是著名野生地道中药材,应用历史悠久,用量较大、用途广泛且需求较为刚性,每年都有相当数量的出口。
丹参,为唇形科植物丹参(Salvia miltiorrhiza Bge.)的干燥根和根茎。春、秋二季采挖,除去泥沙,干燥。全国大部分地区都有分布。具有活血祛瘀,通经止痛,清心除烦,凉血消痈之功效。用于胸痹心痛,脘腹胁痛,瘕瘕积聚,热痹疼痛,心烦不眠,月经不调,痛经经闭,疮疡肿痛。
当归(Angelica sinensis.)别名干归、秦哪、西当归、岷当归、金当归、当归身、涵归尾、当归曲、土当归,多年生草本。中国1957年从欧洲引种欧当归。主产甘肃东南部,以岷县产量多,质量好,其次为云南、四川、陕西、湖北等省,均为栽培。国内有些省区也已引种栽培。其根可入药,是最常用的中药之一。具有补血和血,调经止痛,润燥滑肠、抗癌、抗老防老、免疫之功效。
葛根,为豆科植物野葛的干燥根,习称野葛。秋、冬二季采挖,趁鲜切成厚片或小块;干燥。甘、辛,凉。有解肌退热,透疹,生津止渴,升阳止泻之功。常用于表证发热,项背强痛,麻疹不透,热病口渴,阴虚消渴,热泻热痢,脾虚泄泻。
海带是一种营养价值很高的蔬菜,同时具有一定的药用价值。含有丰富的碘等矿物质元素。海带含热量低、蛋白质含量中等、矿物质丰富,研究发现,海带具有降血脂、降血糖、调节免疫、抗凝血、抗肿瘤、排铅解毒和抗氧化等多种生物功能。
与现有技术相比,本发明具有的有益效果为:
(1)本发明生产的降血糖的保健羹,香甜爽口,口感香浓;各原料之间具有增效作用,在降血糖方法效果显著。
(2)本发明产品的制备方法简单,易于大规模生产,具有良好的商业前景。
具体实施方式
下面结合具体实施例,对本发明作进一步详细的阐述,但本发明的实施方式并不局限于实施例表示的范围。
实施例1:
按下述重量称取各原料:麦麸65克,荞麦50克,燕麦30克,魔芋35克,绿豆30克,桃80克,橙子80克,香蕉60克,赤芍20克,丹参15克,当归15克,葛根30克,海带30克。
所述降血糖的保健羹的制备方法,包括以下步骤:(1)将所述的麦麸,荞麦,燕麦,魔芋,绿豆分别置入炒锅炒干炒熟后,混合,上制粉机制粉,过80目筛,得杂粮粉;(2)将所述的赤芍,丹参,当归,葛根,海带混合,洗净,浸泡30min后,加入其总体积的约2倍的清水,武火烧开转文火熬煮,文火熬煮30min后关火,过滤弃渣,得煎煮液;(3)将所述桃、橙子、香蕉去皮去核后,切成小块状,加入其体积5倍的清水,用粉碎机粉碎榨汁,得水果汁;(4)将步骤(3)所得的水果汁加热至80℃,然后加入步骤(1)的杂粮粉和步骤(2)所得的煎煮液,持续搅拌1min后,拌匀即得;(5)自然冷却,将制作好的降血糖的保健羹计量、装入经灭菌处理的200g/桶的易拉食品罐内,采用封罐机封罐,再放入压力灭菌锅内在120℃下保温20min。
实施例2:
按下述重量称取各原料:麦麸60克,荞麦45克,燕麦30克,魔芋32克,绿豆28克,桃70克,橙子70克,香蕉55克,赤芍16克,丹参13克,当归14克,葛根23克,海带20克。
所述降血糖的保健羹的制备方法,包括以下步骤:(1)将所述的麦麸,荞麦,燕麦,魔芋,绿豆分别置入炒锅炒干炒熟后,混合,上制粉机制粉,过80目筛,得杂粮粉;(2)将所述的赤芍,丹参,当归,葛根,海带混合,洗净,浸泡30min后,加入其总体积的约2倍的清水,武火烧开转文火熬煮,文火熬煮30min后关火,过滤弃渣,得煎煮液;(3)将所述桃、橙子、香蕉去皮去核后,切成小块状,加入其体积4倍的清水,用粉碎机粉碎榨汁,得水果汁;(4)将步骤(3)所得的水果汁加热至85℃,然后加入步骤(1)的杂粮粉和步骤(2)所得的煎煮液,持续搅拌3min后,拌匀即得;(5)自然冷却,将制作好的降血糖的保健羹计量、装入经灭菌处理的200g/桶的易拉食品罐内,采用封罐机封罐,再放入压力灭菌锅内在110℃下保温20min。
实施例3:
按下述重量份的称取各原料:麦麸55克,荞麦40克,燕麦25克,魔芋30克,绿豆15克,桃50克,橙子50克,香蕉40克,赤芍9克,丹参10克,当归9克,葛根15克,海带15克。
所述降血糖的保健羹的制备方法,包括以下步骤:(1)将所述的麦麸,荞麦,燕麦,魔芋,绿豆分别置入炒锅炒干炒熟后,混合,上制粉机制粉,过80目筛,得杂粮粉;(2)将所述的赤芍,丹参,当归,葛根,海带混合,洗净,浸泡30min后,加入其总体积的约2倍的清水,武火烧开转文火熬煮,文火熬煮30min后关火,过滤弃渣,得煎煮液;(3)将所述桃、橙子、香蕉去皮去核后,切成小块状,加入其体积3倍的清水,用粉碎机粉碎榨汁,得水果汁;(4)将步骤(3)所得的水果汁加热至83℃,然后加入步骤(1)的杂粮粉和步骤(2)所得的煎煮液,持续搅拌2min后,拌匀即得;(5)自然冷却,将制作好的降血糖的保健羹计量、装入经灭菌处理的200g/桶的易拉食品罐内,采用封罐机封罐,再放入压力灭菌锅内在100℃下保温20min。
实施例4:饮用效果调查
选取了患有糖尿病的100人为例,年龄范围25-65岁,其中男49例,女51例,最大65岁,最小25岁,病程最长20年,最短2年。疗程为2个月。每人每天早晚食用两次本发明产品,每次200克,共400克/天。本发明疗效判定标准为:
(1)显效:临床症状明显改善,血糖控制在空腹血糖<6.1mmol/L,餐后2小时血糖<7.8mmol/L,且较稳定。
(2)有效:临床症状有所改善,血糖控制在空腹血糖<7.0mmol/L,餐后2小时血糖<11.1mmol/L,且较稳定。
(3)无效:临床症状无明显改善,且空腹血糖≧7.0mmol/L,餐后2小时血糖≧11.1mmol/L,且不稳定。
通过两个月的跟踪调查,结果如表1所示。
表1 本发明保健羹的饮用效果
总数(人) | 显效(人) | 有效(人) | 无效(人) |
100 | 86 | 7 | 7 |
由以上数据可知,本发明的降血糖的保健羹的总有效率达93%。
前述对本发明的具体示例性实施方案的描述是为了说明和例证的目的。这些描述并非想将本发明限定为所公开的精确形式,并且很显然,根据上述教导,可以进行很多改变和变化。对示例性实施例进行选择和描述的目的在于解释本发明的特定原理及其实际应用,从而使得本领域的技术人员能够实现并利用本发明的各种不同的示例性实施方案以及各种不同的选择和改变。本发明的范围意在由权利要求书及其等同形式所限定。
Claims (3)
1.一种降血糖的保健羹,其特征在于,其由下述重量份的原料组成:麦麸55-65份、荞麦40-50份、燕麦25-30份、魔芋30-35份、绿豆15-30份、桃50-80份、橙子50-80份、香蕉40-60份、赤芍9-20份、丹参10-15份、当归9-15份、葛根15-30份和海带15-30份。
2.如权利要求1所述的降血糖的保健羹,其特征在于,其由下述重量份的原料组成:麦麸60份、荞麦45份、燕麦28份、魔芋32份、绿豆20份、桃60份、橙子70份、香蕉50份、赤芍15份、丹参12份、当归13份、葛根20份和海带20份。
3.如权利要求1-2任一所述的降血糖的保健羹的制备方法,其特征在于,包括如下步骤:
(1)将所述的麦麸,荞麦,燕麦,魔芋,绿豆分别置入炒锅炒干炒熟后,混合,上制粉机制粉,过80目筛,得杂粮粉;
(2)将所述的赤芍,丹参,当归,葛根,海带混合,洗净,浸泡30min后,加入其总体积的约2倍的清水,武火烧开转文火熬煮,文火熬煮30min后关火,过滤弃渣,得煎煮液;
(3)将所述桃、橙子、香蕉去皮去核后,切成小块状,加入其体积3-5倍的清水,用粉碎机粉碎榨汁,得水果汁;
(4)将步骤(3)所得的水果汁加热至80-85℃,然后加入步骤(1)的杂粮粉和步骤(2)所得的煎煮液,持续搅拌1-3min后,拌匀即得所述的降血糖的保健羹;
(5)自然冷却,将制作好的降血糖的保健羹计量、装入经灭菌处理的易拉食品罐内,采用封罐机封罐,再放入压力灭菌锅内在100-120℃下保温20min。
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