CN106616120A - Jerusalem artichoke beverage with blood sugar adjusting effect and preparation method of jerusalem artichoke beverage - Google Patents
Jerusalem artichoke beverage with blood sugar adjusting effect and preparation method of jerusalem artichoke beverage Download PDFInfo
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- CN106616120A CN106616120A CN201611199102.6A CN201611199102A CN106616120A CN 106616120 A CN106616120 A CN 106616120A CN 201611199102 A CN201611199102 A CN 201611199102A CN 106616120 A CN106616120 A CN 106616120A
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- 240000008892 Helianthus tuberosus Species 0.000 title claims abstract description 64
- 235000003230 Helianthus tuberosus Nutrition 0.000 title claims abstract description 64
- 235000013361 beverage Nutrition 0.000 title claims abstract description 43
- 239000008280 blood Substances 0.000 title claims abstract description 32
- 210000004369 blood Anatomy 0.000 title claims abstract description 32
- 235000000346 sugar Nutrition 0.000 title claims abstract description 30
- 230000000694 effects Effects 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000001591 Pachyrhizus erosus Nutrition 0.000 claims abstract description 25
- 235000018669 Pachyrhizus tuberosus Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000002253 acid Substances 0.000 claims abstract description 16
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 15
- 239000003765 sweetening agent Substances 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 244000215747 Pachyrhizus erosus Species 0.000 claims abstract description 9
- 239000000686 essence Substances 0.000 claims description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 9
- 235000002639 sodium chloride Nutrition 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 7
- 235000010447 xylitol Nutrition 0.000 claims description 7
- 239000000811 xylitol Substances 0.000 claims description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical group OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 7
- 229960002675 xylitol Drugs 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 4
- 235000015165 citric acid Nutrition 0.000 claims description 4
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical group COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 239000000174 gluconic acid Substances 0.000 claims description 3
- 235000012208 gluconic acid Nutrition 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 210000000481 breast Anatomy 0.000 claims 1
- 238000005538 encapsulation Methods 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 3
- 230000002457 bidirectional effect Effects 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 244000258470 Pachyrhizus tuberosus Species 0.000 description 16
- 238000000034 method Methods 0.000 description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
- 239000008103 glucose Substances 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical group N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 230000036541 health Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 210000002700 urine Anatomy 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 208000013016 Hypoglycemia Diseases 0.000 description 2
- 102000004877 Insulin Human genes 0.000 description 2
- 108090001061 Insulin Proteins 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000009977 dual effect Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 229940125396 insulin Drugs 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 241000208818 Helianthus Species 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 241001560086 Pachyrhizus Species 0.000 description 1
- 241000219780 Pueraria Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses jerusalem artichoke beverage with a blood sugar adjusting effect and a preparation method of the jerusalem artichoke beverage. The jerusalem artichoke beverage is characterized by being prepared from the following raw materials in parts by mass: 40 to 50 parts of fresh jerusalem artichoke, 55 to 70 parts of fresh yam beans, 2 to 5 parts of acid agent, 0.01 to 0.03 part of essence, 5 to 8 parts of a sweetening agent and 300 to 350 parts of water. The beverage has a bidirectional adjusting effect on blood sugar, namely on one hand, the blood sugar of a diabetic patient can be reduced, and on the other hand, the blood sugar of a low-blood-sugar patient can be increased; furthermore, the jerusalem artichoke beverage tastes sour and sweet, has a particular flavor, and is nutritional and healthy.
Description
Technical field
The present invention relates to technical field of beverage processing, more particularly to it is a kind of with regulation blood sugar effect jerusalem artichoke beverage and its system
Preparation Method.
Background technology
Jerusalem artichoke is called：Jerusalem artichoke, foreign spoon, Jerusalem artichoke are a kind of composite family Helianthus contracting root herbaceos perennials.Its property
Sweet, flat, nontoxic, favourable water dries and middle beneficial stomach and has clearing heat and detoxicating effect in medicine.The edible rate of Jerusalem artichoke is
100%, nutrient content is extremely enriched, per 100 grams of stem tubers in contain 0.1 gram of crude protein, fat 0.1 gram, carbohydrate 16.6
Gram, 0.6 gram of fiber, 2.8 grams of ash content, 49 milligrams of calcium, 119 milligrams of phosphorus, 8.4 milligrams of iron, vitaminB10 .13 milligrams, vitamin
B20.06 milligrams, 0.6 milligram of niacin, 6 milligrams of vitamin C, and containing materials such as abundant synanthrin, pentosan, starch, its
In contained synanthrin be fructose polymers matter.
Contain a kind of material very approximate with human pancreatic Li Neisheng insulin structures in jerusalem artichoke, there is the work of insulin
With, can adjust blood sugar, balance blood sugar value, when occurring glucose in urine in urine, edible Jerusalem artichoke can control glucose in urine, illustrate reduction blood sugar
Effect.Jerusalem artichoke is widely used in diabetes patient by Japanese, and significantly improve the state of an illness.Contain a large amount of fibers in Jerusalem artichoke, intestines can be made
Road accelerates to wriggle, and increases defecation.The most special feature of Jerusalem artichoke is to intercept starchiness and fat absorption, there is good slimming exercise
Effect.
Yam bean calls yam bean, and husky Pueraria lobota, pachyrhizus, its taste is sweeter, and yam bean is nutritious, containing calcium necessary to human body, iron,
The multiple elements such as zinc, copper, phosphorus.Modern science shows, it also have reduce blood pressure, blood fat and the effects such as blood sugar.
Jerusalem artichoke although have the advantages that it is so many, but, jerusalem artichoke mouthfeel is but very poor, if squeezing the juice, that is even more and is difficult to down
Mouthful；And yam bean is sweet, taste good；Both all have the effect of adjusting blood sugar.But nowadays also not both combinations by this
Beverage.
The content of the invention
In view of this, the invention provides a kind of have regulation blood sugar effect jerusalem artichoke beverage and preparation method thereof, this beverage
There can be dual regulation to blood sugar, i.e., on the one hand reduce can blood sugar in diabetic patients, on the other hand can make low blood again
Sugared glucose is raised, and sweet mouthfeel, great local flavor, jerusalem artichoke beverage nutrient health.
One kind has regulation blood sugar effect jerusalem artichoke beverage, and by mass fraction, its raw material components is：Fresh jerusalem artichoke 40-50 parts, it is fresh
Yam bean 55-70 parts, acid 2-5 parts, essence 0.01-0.03 parts, sweetener 5-8 parts, water 300-350 parts.
Preferably, by mass fraction, its raw material components is：Fresh jerusalem artichoke 44-48 parts, fresh yam bean 60-68 parts, acid 3-4
Part, essence 0.02-0.03 parts, sweetener 6-7 parts, water 320-340 parts.
Preferably, by mass fraction, its raw material components is：45 parts of fresh jerusalem artichoke, 65 parts of fresh yam bean, 3 parts of acid, essence
0.02 part, 7 parts of sweetener, 330 parts of water.
Preferably, the sweetener is xylitol.
Preferably, the acid is at least one in citric acid, malic acid, lactic acid and gluconic acid.
Preferably, the essence is natural essence.
Preferably, the natural essence is vanillic aldehyde.
A kind of preparation method that jerusalem artichoke beverage is acted on regulation blood sugar, method includes：
S1, jerusalem artichoke is cleaned up, and with the diced shape of cutting knife, it is 2% to be immersed in weight fraction, and temperature is 48 DEG C of salt
In water, after immersion 20min, in being positioned over filter disc, drip surface common salt aqueous solution to the greatest extent.
S2, the jerusalem artichoke fourth after drip to the greatest extent common salt aqueous solution and the yam bean after peeling are placed in juice extractor, are added a certain amount of
Water, is squeezed the juice, and obtains the mixing squeezeding juice of jerusalem artichoke and yam bean.
S3, by the mixing squeezeding juice of jerusalem artichoke and yam bean 150-200 mesh screens are carried out, and take filtrate.
S4, filtrate is poured into container, adds the water of surplus, the sweetener of deal, acid and perfume (or spice) needed for adding
Essence, is stirred with the rotating speed of 150-200r/min, and to sweetener, acid and essence are completely dissolved into liquid, are obtained
Thick beverage.
S5, by thick beverage 300-400 mesh screens are carried out, and take filtrate, carry out ultraviolet-sterilization sterilization, obtain required beverage,
Wrapper box.
One kind that the present invention is provided has regulation blood sugar effect jerusalem artichoke beverage and preparation method thereof, and this beverage can be to blood sugar
With dual regulation, i.e., on the one hand reduce can blood sugar in diabetic patients, on the other hand can make hypoglycemia glucose again
Raise, and sweet mouthfeel, great local flavor, jerusalem artichoke beverage nutrient health.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is a part of embodiment of the invention, rather than the embodiment of whole.Based on the enforcement in the present invention
Example, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made is belonged to
The scope of protection of the invention.
It should be appreciated that when using in this specification and in the appended claims, term " including " and "comprising" are indicated
The presence of described feature, entirety, step, operation, element and/or component, but it is not precluded from one or more of the other feature, whole
The presence or addition of body, step, operation, element, component and/or its set.
It will be further appreciated that, the term "and/or" used in description of the invention and appended claims is
Refer to any combinations of one or more in the associated item listed and be possible to combination, and including these combinations.
Embodiment 1
One kind has regulation blood sugar effect jerusalem artichoke beverage, and by mass fraction, its raw material components is：40 parts of fresh jerusalem artichoke, fresh yam bean
70 parts, 5 parts of lactic acid, 0.03 part of essence, 5 parts of xylitol, 300 parts of water.
Embodiment 2
One kind has regulation blood sugar effect jerusalem artichoke beverage, and by mass fraction, its raw material components is：50 parts of fresh jerusalem artichoke, fresh yam bean
55 parts, 2 parts of gluconic acid, 0.01 part of vanillic aldehyde, 8 parts of xylitol, 350 parts of water.
Embodiment 3
One kind has regulation blood sugar effect jerusalem artichoke beverage, and by mass fraction, its raw material components is：
44 parts of fresh jerusalem artichoke, 68 parts of fresh yam bean, 3 parts of citric acid, 0.03 part of essence, 7 parts of xylitol, 320 parts of water.
Embodiment 4
One kind has regulation blood sugar effect jerusalem artichoke beverage, and by mass fraction, its raw material components is：48 parts of fresh jerusalem artichoke, fresh yam bean
60 parts, 4 parts of malic acid, 0.02 part of natural essence, 6 parts of xylitol, 340 parts of water.
Embodiment 5
One kind has regulation blood sugar effect jerusalem artichoke beverage, and by mass fraction, its raw material components is：45 parts of fresh jerusalem artichoke, fresh yam bean
65 parts, 3 parts of citric acid, 0.02 part of vanillic aldehyde, 7 parts of xylitol, 330 parts of water.
A kind of preparation method that jerusalem artichoke beverage is acted on regulation blood sugar, including：
S1, jerusalem artichoke is cleaned up, and with the diced shape of cutting knife, it is 2% to be immersed in weight fraction, and temperature is 48 DEG C of salt
In water, after immersion 20min, in being positioned over filter disc, drip surface common salt aqueous solution to the greatest extent.
S2, the jerusalem artichoke fourth after drip to the greatest extent common salt aqueous solution and the yam bean after peeling are placed in juice extractor, are added a certain amount of
Water, is squeezed the juice, and obtains the mixing squeezeding juice of jerusalem artichoke and yam bean.
S3, by the mixing squeezeding juice of jerusalem artichoke and yam bean 150-200 mesh screens are carried out, and take filtrate.
S4, filtrate is poured into container, adds the water of surplus, the sweetener of deal, acid and perfume (or spice) needed for adding
Essence, is stirred with the rotating speed of 150-200r/min, and to sweetener, acid and essence are completely dissolved into liquid, are obtained
Thick beverage.
S5, by thick beverage 300-400 mesh screens are carried out, and take filtrate, carry out ultraviolet-sterilization sterilization, obtain required beverage,
Wrapper box.
Step in present invention method can according to actual needs carry out order adjustment, merge and delete.
It is more than that to provided by the present invention, beneficial effects of the present invention are：This beverage can have two-way tune to blood sugar
Section is acted on, i.e., on the one hand reduce can blood sugar in diabetic patients, and again hypoglycemia glucose can on the other hand raised, and mouthfeel
It is sour-sweet, great local flavor, jerusalem artichoke beverage nutrient health.
It is described in detail herein, applies specific case and the principle and embodiment of the present invention are explained
State, above example is only intended to help and understands the method for the present invention and its core concept；Simultaneously for the general skill of this area
Art personnel, according to the thought of the present invention, will change in specific embodiments and applications, in sum, this
Description should not be construed as limiting the invention.
Those skilled in the art can be understood that, for convenience and simplicity of description, the system of foregoing description
With the specific work process of unit, the corresponding process in preceding method embodiment is may be referred to, be will not be described here.
Claims (8)
1. it is a kind of that there is regulation blood sugar effect jerusalem artichoke beverage, it is characterised in that by mass fraction, its raw material components is：Fresh jerusalem artichoke
40-50 parts, fresh yam bean 55-70 parts, acid 2-5 parts, essence 0.01-0.03 parts, sweetener 5-8 parts, water 300-350 parts.
2. jerusalem artichoke beverage as claimed in claim 1, it is characterised in that its raw material components is by mass fraction：Fresh jerusalem artichoke 44-48
Part, fresh yam bean 60-68 parts, acid 3-4 parts, essence 0.02-0.03 parts, sweetener 6-7 parts, water 320-340 parts.
3. jerusalem artichoke beverage as claimed in claim 1, it is characterised in that its raw material components is by mass fraction：45 parts of fresh jerusalem artichoke,
65 parts of fresh yam bean, 3 parts of acid, 0.02 part of essence, 7 parts of sweetener, 330 parts of water.
4. the jerusalem artichoke beverage as described in claim 1-3 is arbitrary, it is characterised in that：The sweetener is xylitol.
5. the jerusalem artichoke beverage as described in claim 1-3 is arbitrary, it is characterised in that：The acid is citric acid, malic acid, breast
At least one in acid and gluconic acid.
6. the jerusalem artichoke beverage as described in claim 1-3 is arbitrary, it is characterised in that：The essence is natural essence.
7. jerusalem artichoke beverage as claimed in claim 6, it is characterised in that：The natural essence is vanillic aldehyde.
8. it is a kind of as described in claim 1-9 is arbitrary with the preparation method for adjusting blood sugar and acting on jerusalem artichoke beverage, its feature exists
In：
S1, jerusalem artichoke is cleaned up, and with the diced shape of cutting knife, it is 2% to be immersed in weight fraction, and temperature is 48 DEG C of saline solution
In, after immersion 20min, in being positioned over filter disc, drip surface common salt aqueous solution to the greatest extent.
S2, the jerusalem artichoke fourth after drip to the greatest extent common salt aqueous solution and the yam bean after peeling are placed in juice extractor, add a certain amount of water, are entered
Row is squeezed the juice, and obtains the mixing squeezeding juice of jerusalem artichoke and yam bean.
S3, by the mixing squeezeding juice of jerusalem artichoke and yam bean 150-200 mesh screens are carried out, and take filtrate.
S4, filtrate is poured into container, adds the water of surplus, the sweetener of deal, acid and essence needed for adding, with
The rotating speed of 150-200r/min is stirred, and to sweetener, acid and essence are completely dissolved into liquid, are slightly drunk
Material.
S5, by thick beverage 300-400 mesh screens are carried out, and take filtrate, carry out ultraviolet-sterilization sterilization, obtain required beverage, encapsulation
Bag box.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611199102.6A CN106616120A (en) | 2016-12-22 | 2016-12-22 | Jerusalem artichoke beverage with blood sugar adjusting effect and preparation method of jerusalem artichoke beverage |
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| CN201611199102.6A CN106616120A (en) | 2016-12-22 | 2016-12-22 | Jerusalem artichoke beverage with blood sugar adjusting effect and preparation method of jerusalem artichoke beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019090973A1 (en) * | 2017-11-08 | 2019-05-16 | 深圳瑞德源健康科技有限公司 | Helianthus tuberosus l cake and manufacturing method therefor |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1096182A (en) * | 1993-06-12 | 1994-12-14 | 裴其华 | Amorphophallus rivieri beverage |
| CN1457704A (en) * | 2003-05-30 | 2003-11-26 | 北京威德生物科技有限公司 | Inulin drink composition |
-
2016
- 2016-12-22 CN CN201611199102.6A patent/CN106616120A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1096182A (en) * | 1993-06-12 | 1994-12-14 | 裴其华 | Amorphophallus rivieri beverage |
| CN1457704A (en) * | 2003-05-30 | 2003-11-26 | 北京威德生物科技有限公司 | Inulin drink composition |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019090973A1 (en) * | 2017-11-08 | 2019-05-16 | 深圳瑞德源健康科技有限公司 | Helianthus tuberosus l cake and manufacturing method therefor |
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Application publication date: 20170510 |