CN105394504A - 一种降血糖发芽糙米汁及其制备方法 - Google Patents
一种降血糖发芽糙米汁及其制备方法 Download PDFInfo
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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
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- A23L2/38—Other non-alcoholic beverages
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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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
本发明公开了一种降血糖发芽糙米汁及其制备方法,由以下原料制成:发芽糙米、蓝莓、草莓、鹰嘴豆、花豆、洋葱、新鲜苦瓜、新鲜桑叶、低聚乳果糖、山药黏蛋白、富硒酵母粉、丙醇二酸、白砂糖、混合酶、安琪酿酒酵母、小檗碱、溶菌酶。本发明提供的一种降血糖发芽糙米汁及其制备方法,方法简单,口感细腻,酸甜适口,果香四溢;加入混合酶进行酶解,使口感细腻化,转化为小分子的营养成分,易于消化吸收;加入多种调节血糖的食材及营养成分,可双向调节血糖,可辅助治疗糖尿病,同时还可以补充全面的营养成分,增强抵抗力,强身健体,延缓衰老;小檗碱和溶菌酶能够起到很好的杀菌作用,不含任何添加剂,而且来源天然、广泛、安全、健康。
Description
技术领域
本发明涉及食品加工领域,具体的说,涉及一种降血糖发芽糙米汁及其制备方法。
背景技术
糙米是稻谷脱壳后,尚未经加工处理的米,由于糙米处层种皮,胚芽中含有大量的食物纤维、矿物质和多种营养物质皆尚保存,但是,由于种皮部分的存在,糙米有一种糠的异味感,质地也比较硬,直接食用受到制约。
将糙米在一定温度、湿度下进行培养,待糙米发芽到一定程度时将其干燥,即可得到发芽糙米,发芽糙米所含有的大量的淀粉酶、蛋白酶、植酸酶等酶类被激活和释放,并从结合态转化为游离态,由于这一生理活化过程,发芽糙米的粗纤维外壳被酶解软化降解,部分蛋白质分解为氨基酸,淀粉转变为糖类,同时还产生了多种具有促进人体健康和防治疾病的成分,如γ—氨基丁酸,是一种非蛋白质氨基酸,具有健脑、降压、减肥和防皮肤老化等多种生理功效,另外,发芽糙米还含有微量元素、维生素、膳食纤维和抗脂质氧化的物质等,所以说发芽糙米营养成分大大超过精白米,属于更具有广泛的功能性疗效的新一代“医食同源”的主食产品。发芽糙米虽然营养丰富且功效突出,而且口感也比糙米有所提高,但是与精白米相比,口感仍然相差较多,多数人不喜欢食用。
溶菌酶又称胞壁质酶或N-乙酰胞壁质聚糖水解酶,是一种能水解致病菌中黏多糖的碱性酶。该酶广泛存在于人体多种组织中,鸟类和家禽的蛋清、哺乳动物的泪、唾液、血浆、尿、乳汁等体液以及微生物中也含此酶,其中以蛋清含量最为丰富。可分解溶壁微球菌、巨大芽孢杆菌、黄色八叠球菌等革兰阳性菌。溶菌酶有较强的抗热性,蛋清溶菌酶是已知的最耐热的酶;溶菌酶不会因为有机溶剂的处理而失活,当转移到水溶液中时,溶菌酶的活力可全部恢复;溶菌酶可被冷冻或干燥处理,且活力稳定;溶菌酶生产成本较低;溶菌酶的抗菌谱较广,不仅局限于G+菌,对部分G?菌也有抑制效果;溶菌酶作为防腐剂安全性高,是一种天然蛋白质。
发明内容
为了弥补已有技术的缺陷,本发明的目的是提供一种降血糖糙米汁及其制备方法。
一种降血糖糙米汁,由以下重量份的原料制成:发芽糙米60~70、蓝莓8~12、草莓8~10、鹰嘴豆7~9、花豆6~8、洋葱5~7、新鲜苦瓜3~5、新鲜桑叶3~5、低聚乳果糖5~6、山药黏蛋白3~5、富硒酵母粉0.5~0.8、丙醇二酸0.2~0.4、白砂糖0.2~0.3、混合酶0.2~0.3、安琪酿酒酵母0.02~0.03、小檗碱0.05~0.07、溶菌酶0.03~0.05。
所述的混合酶由以下重量比的酶制剂组成:淀粉酶:纤维素酶:半纤维素酶:果胶酶=7:4:3:2。
一种降血糖发芽糙米汁的制备方法,其具体步骤为:
(1)将白砂糖加入水中,配制成2%的白砂糖水溶液,121℃灭菌20分钟,冷却至室温,接入安琪酿酒酵母,30℃恒温培养30~40分钟,得活化安琪酿酒酵母;
(2)将发芽糙米、鹰嘴豆和花豆洗净,40~50℃恒温浸泡5~6小时,打浆,得杂粮浆,加水,使杂粮浆与水的重量比为5:1,得杂粮稀释液;
(3)将蓝莓、草莓和洋葱洗净,晾干,打浆,得洋葱蓝莓浆;
(4)将新鲜苦瓜和新鲜桑叶洗净,晾干,打浆,得苦瓜桑叶浆;
(5)将杂粮稀释液、洋葱蓝莓浆和苦瓜桑叶浆混合,加入混合酶,搅拌均匀,40~45℃水浴,不断搅拌,酶解3~4小时,80~90℃水浴20~25分钟,既能灭酶又可进行糊化,加入活化安琪酿酒酵母,置于恒温箱中,25~30℃恒温发酵24~36小时,过40目筛,取滤液;
(6)向上清中加入小檗碱和溶菌酶,混合均匀后,加入低聚乳果糖、山药黏蛋白、富硒酵母粉和丙醇二酸,进行均质,15~20MPa条件下,均质2次;
(7)将包装罐在在开水中煮沸20~30分钟,灌装,利用辐射进行二次杀菌,得成品。
鹰嘴豆,富含多种植物蛋白、氨基酸、维生素、粗纤维及矿质元素,此外还含腺嘌呤、胆碱、肌醇、糖等,具有润肺、消炎、养颜、强骨、健胃、解毒等作用,特别对糖尿病、心血管病、肾虚、肾亏、补血、补钙等方面作用明显。
花豆,富含蛋白质、氨基酸、维生素、粗纤维及矿质元素,此外还含腺嘌呤、胆碱、肌醇、糖等,具有健脾壮肾、增强食欲、抗风湿的作用,对肥胖症、高血压、冠心病、糖尿病、动脉硬化有食疗作用,在民间享有“豆中之王”的美称。
蓝莓,富含糖、酸、维生素、矿质元素及花色苷,可保护眼睛,增强视力,增强自身免疫力,预防心脑血管疾病,抗氧化功能,减缓衰老,增强记忆力,抗癌。
草莓,富含氨基酸、糖、酸、维生素及矿质元素,具有明目养肝,预防坏血病,防治动脉硬化和冠心病,抗癌。
苦瓜,含有清脂素,生吃有减肥的效果,具有清暑解渴、降血压、降血脂,预防坏血病、保护细胞膜、防止动脉粥样硬化、提高机体应激能力、保护心脏等作用。
桑叶,是天然的强抗氧化剂,对于高血脂、高血糖、糖尿病、脂肪肝、冠心病、高血压、肝炎、癌症的康复有很好的辅助作用。桑叶提取物脱氧野尻霉素与苦瓜提取类黄酮物质结合形成一种新物质—洗胰清糖素,适合用于治降血糖、血脂、抗炎等作用。
山药黏蛋白,能预防心血管系统的脂肪沉积,保持血管的弹性,防止动脉粥样硬化过早发生,减少皮下脂肪沉积,避免出现肥胖,对于糖尿病有辅助疗效,提高胰岛素敏感性的作用,是糖尿病人的食疗佳品。
丙醇二酸,丙醇二酸可抑制人体内糖类转化为脂肪,阻止体内脂肪堆积,有减肥和预防冠心病的功效。
小檗碱,具有抗菌消炎,调节血糖、血脂,有效治疗高血脂和糖尿病。
本发明的优点是:本发明提供的一种降血糖发芽糙米汁及其制备方法,方法简单,易于操作,口感细腻,酸甜适口,醇香和果香融合协调,具有明显的降血糖效果;加入混合酶对食材进行酶解,使口感细腻化,转化为小分子的营养物质,易于消化吸收;加入多种具有调节血糖功能的食材及营养成分,配伍科学,使降血糖的功能明显增强,不仅具有明显的降血糖功能,还能够防止血糖过低,具有双向调节血糖的功能,对糖尿病明显的辅助治疗作用,同时还可以补充人体全面的营养成分,能够增强抵抗力,强身健体,延缓衰老;小檗碱和溶菌酶能够起到很好的杀菌作用,而且来源天然、广泛、安全、健康。
具体实施方式
下面用具体实施例说明本发明。
实施例1
一种降血糖糙米汁,由以下重量份的原料制成:发芽糙米60、蓝莓8、草莓8、鹰嘴豆7、花豆6、洋葱5、新鲜苦瓜3、新鲜桑叶3、低聚乳果糖5、山药黏蛋白3、富硒酵母粉0.5、丙醇二酸0.2、白砂糖0.2、混合酶0.2、安琪酿酒酵母0.02、小檗碱0.05、溶菌酶0.03。
所述的混合酶由以下重量比的酶制剂组成:淀粉酶:纤维素酶:半纤维素酶:果胶酶=7:4:3:2。
一种降血糖发芽糙米汁的制备方法,其具体步骤为:
(1)将白砂糖加入水中,配制成2%的白砂糖水溶液,121℃灭菌20分钟,冷却至室温,接入安琪酿酒酵母,30℃恒温培养30分钟,得活化安琪酿酒酵母;
(2)将发芽糙米、鹰嘴豆和花豆洗净,40℃恒温浸泡5小时,打浆,得杂粮浆,加水,使杂粮浆与水的重量比为5:1,得杂粮稀释液;
(3)将蓝莓、草莓和洋葱洗净,晾干,打浆,得洋葱蓝莓浆;
(4)将新鲜苦瓜和新鲜桑叶洗净,晾干,打浆,得苦瓜桑叶浆;
(5)将杂粮稀释液、洋葱蓝莓浆和苦瓜桑叶浆混合,加入混合酶,搅拌均匀,40℃水浴,不断搅拌,酶解3小时,80℃水浴20分钟,既能灭酶又可进行糊化,加入活化安琪酿酒酵母,置于恒温箱中,25℃恒温发酵36小时,过40目筛,取滤液;
(6)向上清中加入小檗碱和溶菌酶,混合均匀后,加入低聚乳果糖、山药黏蛋白、富硒酵母粉和丙醇二酸,进行均质,15MPa条件下,均质2次;
(7)将包装罐在在开水中煮沸20分钟,灌装,利用辐射进行二次杀菌,得成品。
实施例2
一种降血糖糙米汁,由以下重量份的原料制成:发芽糙米65、蓝莓10、草莓9、鹰嘴豆8、花豆7、洋葱6、新鲜苦瓜4、新鲜桑叶4、低聚乳果糖5、山药黏蛋白4、富硒酵母粉0.6、丙醇二酸0.3、白砂糖0.2、混合酶0.2、安琪酿酒酵母0.02、小檗碱0.06、溶菌酶0.04。
所述的混合酶由以下重量比的酶制剂组成:淀粉酶:纤维素酶:半纤维素酶:果胶酶=7:4:3:2。
一种降血糖发芽糙米汁的制备方法,其具体步骤为:
(1)将白砂糖加入水中,配制成2%的白砂糖水溶液,121℃灭菌20分钟,冷却至室温,接入安琪酿酒酵母,30℃恒温培养35分钟,得活化安琪酿酒酵母;
(2)将发芽糙米、鹰嘴豆和花豆洗净,45℃恒温浸泡5.5小时,打浆,得杂粮浆,加水,使杂粮浆与水的重量比为5:1,得杂粮稀释液;
(3)将蓝莓、草莓和洋葱洗净,晾干,打浆,得洋葱蓝莓浆;
(4)将新鲜苦瓜和新鲜桑叶洗净,晾干,打浆,得苦瓜桑叶浆;
(5)将杂粮稀释液、洋葱蓝莓浆和苦瓜桑叶浆混合,加入混合酶,搅拌均匀,43℃水浴,不断搅拌,酶解3.5小时,85℃水浴23分钟,既能灭酶又可进行糊化,加入活化安琪酿酒酵母,置于恒温箱中,28℃恒温发酵30小时,过40目筛,取滤液;
(6)向上清中加入小檗碱和溶菌酶,混合均匀后,加入低聚乳果糖、山药黏蛋白、富硒酵母粉和丙醇二酸,进行均质,18MPa条件下,均质2次;
(7)将包装罐在在开水中煮沸25分钟,灌装,利用辐射进行二次杀菌,得成品。
实施例3
一种降血糖糙米汁,由以下重量份的原料制成:发芽糙米70、蓝莓12、草莓10、鹰嘴豆9、花豆8、洋葱7、新鲜苦瓜5、新鲜桑叶5、低聚乳果糖6、山药黏蛋白5、富硒酵母粉0.8、丙醇二酸0.4、白砂糖0.3、混合酶0.3、安琪酿酒酵母0.03、小檗碱0.07、溶菌酶0.05。
所述的混合酶由以下重量比的酶制剂组成:淀粉酶:纤维素酶:半纤维素酶:果胶酶=7:4:3:2。
一种降血糖发芽糙米汁的制备方法,其具体步骤为:
(1)将白砂糖加入水中,配制成2%的白砂糖水溶液,121℃灭菌20分钟,冷却至室温,接入安琪酿酒酵母,30℃恒温培养40分钟,得活化安琪酿酒酵母;
(2)将发芽糙米、鹰嘴豆和花豆洗净,50℃恒温浸泡4小时,打浆,得杂粮浆,加水,使杂粮浆与水的重量比为5:1,得杂粮稀释液;
(3)将蓝莓、草莓和洋葱洗净,晾干,打浆,得洋葱蓝莓浆;
(4)将新鲜苦瓜和新鲜桑叶洗净,晾干,打浆,得苦瓜桑叶浆;
(5)将杂粮稀释液、洋葱蓝莓浆和苦瓜桑叶浆混合,加入混合酶,搅拌均匀,45℃水浴,不断搅拌,酶解4小时,90℃水浴25分钟,既能灭酶又可进行糊化,加入活化安琪酿酒酵母,置于恒温箱中,30℃恒温发酵24小时,过40目筛,取滤液;
(6)向上清中加入小檗碱和溶菌酶,混合均匀后,加入低聚乳果糖、山药黏蛋白、富硒酵母粉和丙醇二酸,进行均质,20MPa条件下,均质2次;
(7)将包装罐在在开水中煮沸30分钟,灌装,利用辐射进行二次杀菌,得成品。
对比例
市售普通发芽糙米汁。
实施例和对比例发芽糙米汁的感官评定指标:
对实施例和对比例发芽糙米汁进行感官评定指标的测定,结果如表1。
表1:实施例和对比例发芽糙米汁的感官评定
项目 | 色泽 | 香气 | 口感 |
实施例1 | 均匀,不分层 | 醇香和果香和谐 | 细腻,香甜,酸甜适口 |
实施例2 | 均匀,不分层 | 醇香和果香和谐 | 细腻,香甜,酸甜适口 |
实施例3 | 均匀,不分层 | 醇香和果香和谐 | 细腻,香甜,酸甜适口 |
对比例 | 分层 | 无明显香气 | 有甜味 |
从表1能够看出,实施例的降血糖发芽糙米汁具有发酵酒的醇香和水果的果香,香气和谐,色泽均匀,不分层,细腻爽口,粘度适中,酸甜可口。
实施例和对比例发芽糙米汁调节血糖功能的比较:
有效:高血糖的异常口渴和尿多症状及低血糖的心悸、乏力、出汗、饥饿感、面色苍白、震颤、恶心呕吐等症状减轻;
无效:高血糖的异常口渴和尿多症状及低血糖的心悸、乏力、出汗、饥饿感、面色苍白、震颤、恶心呕吐等症状不变或更加严重。
随机选择有低血糖症状的患者400位,随机分为4组,每组100人;随机选择有高血糖症状的患者400位,随机分为4组,每组100人;所有患者在受试前均慢慢减少服药剂量,至完全停药,所有患者同一餐的饭菜种类相同,每人每天饮用各发芽糙米汁500毫升,受试时间为40天,每人每天进行2次血糖的测量,取平均值;实施例和对比例发芽糙米汁的调节血糖结果见表2。
表2:实施例和对比例发芽糙米汁的调节血糖结果
从表2能够看出,实施例的降血糖发芽糙米汁具有明显的双向调节血糖的功能,能够缓解低血糖和高血糖症状,维持血糖在正常水平,不至于血糖过高或过低,能够协助治疗糖尿病,调节血糖的保健功能明显。
Claims (3)
1.一种降血糖发芽糙米汁,其特征在于,由以下重量份的原料制成:发芽糙米60~70、蓝莓8~12、草莓8~10、鹰嘴豆7~9、花豆6~8、洋葱5~7、新鲜苦瓜3~5、新鲜桑叶3~5、低聚乳果糖5~6、山药黏蛋白3~5、富硒酵母粉0.5~0.8、丙醇二酸0.2~0.4、白砂糖0.2~0.3、混合酶0.2~0.3、安琪酿酒酵母0.02~0.03、小檗碱0.05~0.07、溶菌酶0.03~0.05。
2.如权利要求1所述的一种降血糖发芽糙米汁,其特征在于,所述的混合酶由以下重量比的酶制剂组成:淀粉酶:纤维素酶:半纤维素酶:果胶酶=7:4:3:2。
3.如权利要求1所述的一种降血糖发芽糙米汁的制备方法,其特征在于,包括以下步骤:
(1)将白砂糖加入水中,配制成2%的白砂糖水溶液,121℃灭菌20分钟,冷却至室温,接入安琪酿酒酵母,30℃恒温培养30~40分钟,得活化安琪酿酒酵母;
(2)将发芽糙米、鹰嘴豆和花豆洗净,40~50℃恒温浸泡5~6小时,打浆,得杂粮浆,加水,使杂粮浆与水的重量比为5:1,得杂粮稀释液;
(3)将蓝莓、草莓和洋葱洗净,晾干,打浆,得洋葱蓝莓浆;
(4)将新鲜苦瓜和新鲜桑叶洗净,晾干,打浆,得苦瓜桑叶浆;
(5)将杂粮稀释液、洋葱蓝莓浆和苦瓜桑叶浆混合,加入混合酶,搅拌均匀,40~45℃水浴,不断搅拌,酶解3~4小时,80~90℃水浴20~25分钟,既能灭酶又可进行糊化,加入活化安琪酿酒酵母,置于恒温箱中,25~30℃恒温发酵24~36小时,过40目筛,取滤液;
(6)向上清中加入小檗碱和溶菌酶,混合均匀后,加入低聚乳果糖、山药黏蛋白、富硒酵母粉和丙醇二酸,进行均质,15~20MPa条件下,均质2次;
(7)将包装罐在在开水中煮沸20~30分钟,灌装,利用辐射进行二次杀菌,得成品。
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