CN107183718A - 一种糖尿病患者专用食品及其制作方法 - Google Patents
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- CN107183718A CN107183718A CN201710463640.XA CN201710463640A CN107183718A CN 107183718 A CN107183718 A CN 107183718A CN 201710463640 A CN201710463640 A CN 201710463640A CN 107183718 A CN107183718 A CN 107183718A
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Abstract
本发明是一种糖尿病患者专用食品,包含有如下成分:富硒绿豆芽粉;肉桂提取物;山药粉;苦瓜粉;槐米;桦褐孔菌;燕麦麸;维生素B6;维生素D3及维生素B1;通过以上成分的有机配比,可以达到修复胰岛细胞,恢复胰岛正常的分泌功能,清除自由基,强化胰岛素的分泌,抑制饭后血糖急剧上升,降血糖活性等作用。
Description
技术领域
本发明属于医疗卫生科学技术领域,具体涉及一种糖尿病患者专用食品及其制作方法。
背景技术
糖尿病是由遗传因素、免疫功能紊乱、微生物感染及其毒素、自由基毒素、饮食因素等各种致病因子作用于机体导致胰岛功能减退、胰岛素抵抗等而引发的糖、蛋白质、脂肪、水和电解质等一系列代谢紊乱综合征,临床上以高血糖为主要特点,典型病例可出现多尿、多饮、多食、消瘦等表现。
糖尿病的防治已是迫不及待的任务,现在,糖尿病患者大都采用服用降糖药或胰岛素,随着服用时间的延长,有的患者效果越来越差,并发症越来越严重,究其原因,降糖药或胰岛素靶点单一,副作用大;如果配合中药食品,发挥中药靶点多,副作用小的优势,二者结合,能够很好的辅助控制住血糖,避免或减轻并发症,将显著提高糖尿病患者的生活质量。
发明内容
发明目的:本发明的目的在于提供一种糖尿病患者专用的降糖食品,它是由富硒绿豆芽粉、肉桂提取物、山药粉、苦瓜粉、槐米、桦褐孔菌、燕麦麸和维生素加工而成。
技术方案:
一种糖尿病患者专用食品,其特征在于:
该食品包括以下重量份数的成分:
富硒绿豆芽粉9~11份;
肉桂提取物12~15份;
山药粉 5~10份;
苦瓜粉10~20份;
槐米6~9份;
桦褐孔菌15~25份;
燕麦麸15~25份;
维生素B6 0.08~0.25份;
维生素D3 0.03~0.15份;
维生素B1 0.06~0.22份。
所述的糖尿病患者专用食品,其特征在于:所述富硒绿豆芽粉中含有的硒含量为100~300ug/kg。
所述的糖尿病患者专用食品,其特征在于:所述肉桂提取物中的桂皮醛含量在1.0%~1.5%。
所述的糖尿病患者专用食品,其特征在于:所述山药粉中的黏蛋白含量为1.0%~2.5%。
所述的糖尿病患者专用食品,其特征在于:所述苦瓜粉中苦瓜甙的含量为0.5%~1.2%。
所述的糖尿病患者专用食品,其特征在于:所述槐米中的芦丁含量为20%~35%。
所述的糖尿病患者专用食品,其特征在于:所述桑叶中的脱氧就尻霉素含量为1.0%~2.5%。
如上文所述的糖尿病患者专用食品的制作方法,其特征在于:
该方法包括以下步骤:
(1)富硒绿豆芽粉的制备:
绿豆去除杂质,浸入质量百分比浓度为0.3 ~0.4%次氯酸钠溶液中消毒35~ 50min,然后用清水冲洗;
浸泡:将消毒后的绿豆置于120~150mg/L亚硒酸钠溶液中浸泡,亚硒酸钠溶液体积与绿豆质量比为20:1,温度为10 ~20°C,浸泡时间0.5~ 2h;
发芽:将大豆置于发芽箱中,于15~ 35°C恒温黑暗条件下培养,发芽时间为 12~96h,期间每隔1 h喷水一次以保持湿润;
清洗、包装;
(2)肉桂提取物制备:
将肉桂粉碎后,用30%~ 75%乙醇溶液提取两次,合并提取液,将提取液浓缩至无醇味,加浓缩液4 倍~ 6 倍量的水稀释搅拌均匀,静置,除去沉淀物,得到肉桂粗提液;
将所得的肉桂粗提液加于大孔吸附树脂柱,先用水或不高于20%的低浓度乙醇洗脱,将水或低浓度乙醇洗脱液弃去不用,除去极性大的杂质,再用30%~ 90%的乙醇溶液洗脱,收集洗脱液,回收乙醇并浓缩,干燥,即得肉桂提取物;
(3)山药粉的制备:
选用焦作铁棍山药为原料,去皮后添加复合抗氧化剂;采用由单体速冻结合真空干燥对山药进行速冻真空干燥,通过快速冻结抑制山药中黏蛋白的降解,使黏蛋白含量为1.0%~2.5%,白度L值为80~90,通过超微粉碎工艺进行山药精粉加工,提高山药粉末的细度和溶解度,使其粒径15~25μm,制得山药粉;
(4)食品配制:
称取配方量的富硒绿豆芽粉、肉桂提取物、山药粉、苦瓜粉、槐米、桦褐孔菌、燕麦麸和维生素,混拌均匀,用食品袋灌装即可。
所述的糖尿病患者专用食品的制作方法,其特征在于:所述复合抗氧化剂具体为0.05%Nacl+0.01%乳酸链球菌素+0.015%植酸。
优点及效果:本发明糖尿病患者专用食品具有修复胰岛细胞,恢复胰岛正常的分泌功能,清除自由基,强化胰岛素的分泌,抑制饭后血糖急剧上升,降血糖活性等作用。
具体实施方式:
本发明糖尿病患者专用食品,包含有如下成分:
富硒绿豆芽粉9~11份;
肉桂提取物12~15份;
山药粉 5~10份;
苦瓜粉10~20份;
槐米6~9份;
桦褐孔菌15~25份;
燕麦麸15~25份;
维生素B6 0.08~0.25份;
维生素D3 0.03~0.15份;
维生素B1 0.06~0.22份;
所述的糖尿病患者专用食品,其特征在于:所述富硒绿豆芽粉中含有的硒含量为100~300ug/kg。
所述的糖尿病患者专用食品,其特征在于:所述肉桂提取物中的桂皮醛含量在1.0%~1.5%。
所述的糖尿病患者专用食品,其特征在于:所述山药粉中的黏蛋白含量为1.0%~2.5%。
所述的糖尿病患者专用食品,其特征在于:所述苦瓜粉中苦瓜甙的含量为0.5%~1.2%。
所述的糖尿病患者专用食品,其特征在于:所述槐米中的芦丁含量为20%~35%。
所述的糖尿病患者专用食品,其特征在于:所述桑叶中的脱氧就尻霉素含量为1.0%~2.5%。
该食品的制作方法为如下步骤:
(1)原料的准备:
富硒绿豆芽粉的制备:
a、绿豆去除杂质,浸入质量百分比浓度为0.3 ~0.4%次氯酸钠溶液中消毒35~50min,然后用清水冲洗;
b、浸泡将消毒后的绿豆置于120~ 150mg/L亚硒酸钠溶液中浸泡,亚硒酸钠溶液体积与绿豆质量比为20: 1,温度为10 ~20°C,浸泡时间0.5~ 2h ;
c、发芽将大豆置于发芽箱中,于15~ 35°C恒温黑暗条件下培养,发芽时间为 12~96h,期间每隔1 喷水一次以保持湿润;
d、清洗、包装。
肉桂提取物制备:
(1) 将肉桂粉碎后,用30%~ 75%乙醇溶液提取两次,合并提取液,将提取液浓缩至几乎无醇味,加浓缩液4 倍~ 6 倍量的水稀释搅拌均匀,静置,除去沉淀物,得到肉桂粗提液;
(2) 将(1) 所得的肉桂粗提液加于大孔吸附树脂柱,先用水或不高于20%的低浓度乙醇洗脱,将水或低浓度乙醇洗脱液弃去不用,除去极性大的杂质,再用30%~ 90%的乙醇溶液洗脱,收集洗脱液,回收乙醇并浓缩,干燥,即得肉桂提取物。
山药粉的制备
选用焦作铁棍山药为原料,去皮后添加复合抗氧化剂(0.05%Nacl+0.01%乳酸链球菌素+0.015%植酸),可有效抑制山药去皮后及加工预处理过程中的褐变;采用由单体速冻结合真空干燥对山药进行速冻真空干燥,通过快速冻结有效地抑制山药中黏蛋白的降解,使黏蛋白含量为1.0%~2.5%、基本不降解,白度L值为80~90,通过采用了超微粉碎工艺进行山药精粉加工并可提高山药粉末的细度和溶解度,使其粒径15~25μm,制得山药粉。
(2)食品配制:
称取配方量的富硒绿豆芽粉、肉桂提取物、山药粉、苦瓜粉、槐米、桦褐孔菌、燕麦麸和维生素,混拌均匀,用食品袋灌装即可。
本发明中各成分的作用及其带来的效果主要有:
本专利提供的糖尿病患者专用食品采用富硒绿豆芽粉中的硒元素有利于营养、修复胰岛细胞,恢复胰岛正常的分泌功能,硒能清除自由基,清除自由基是预防和治疗糖尿病及其并发症的主要途径。糖尿病病人补硒以后可以提高机体抗氧化能力,阻止这种攻击损害,保护细胞的膜结构,使胰岛内分泌细胞细胞恢复、保持正常分泌与释放胰岛素的功能。
肉桂提取物可以扩张末稍血管、促进血液循环,而肉桂所含的挥发油,能缓和地刺激肠胃功能,帮助肠胃排气,避免肠胃痉挛,也有促进消化的作用。此外,肉桂还可以强化胰岛素的分泌,还具有极强的抗氧化能力,并清除血中坏的胆固醇,不但有助于降血糖、降血脂,而且还有预防癌症发生的食疗效果。
山药中的黏滑成分是由黏蛋白形成的。黏蛋白能包裹肠内的其他食物,使糖分被缓慢地吸收。这一作用能抑制饭后血糖急剧上升,同时也可以避免胰岛素分泌过剩,使血糖得到较好调控。
山药粉还含有胰岛素分泌必不可少的镁和锌等有效成分,以及维生素B1、维生素B2。这些成分促进了血液中葡萄糖的代谢。此外,山药还含有淀粉酶,这是消化糖类的酶,可使血液中不再积存糖分。
苦瓜粉中含有甾体皂甙如苦瓜素,类胰岛素肽类和生物碱,这些物质赋予苦瓜降血糖活性。苦瓜素刺激胰岛素的释放和阻碍血流中葡萄糖的形成。P-胰岛素(或v-胰岛素,因其为植物胰岛素),其在结构上为大分子多肽构型,而药理学上与牛胰岛素相近,对糖尿病患者有降血糖作用。
槐米中的芦丁能改善糖尿病患者全身症状和糖耐量,增高胰岛素敏感指数和空腹胰岛素水平以及过氧化氢酶、谷胱甘肽过氧化物酶和超氧化物歧化酶活性,降低血清中空腹血糖、白介素-6、白介素-1β和肿瘤坏死因子-α水平以及肝脏丙二醛含量。芦丁可通过抗氧化应激和炎性反应而减轻胰岛素抵抗,进而减轻糖尿病。
桦褐孔菌可显著增强过氧化氢酶,超氧化物歧化酶(SOD )和谷胱甘肽过氧化酶的活性。这些酶可降低糖尿病小鼠的丙二酸水平,同时修复已损伤的胰腺组织。桦褐孔菌抗病毒作用也为降低胰岛毒性,促进胰岛素分泌起到积极作用。桦褐孔菌中有一种类似人体胰岛素的物质一一真菌多糖肽,有明显的平衡血糖功效,对糖尿病效果很有效。桦褐孔菌可改善糖尿病糖尿病患者肝脏代谢紊乱,增强肝细胞合成肝糖原的功能而发挥降低血糖的作用;桦褐孔菌能明显降低血中糖化血红蛋白水平和血清血脂水平,且有抗氧化作用,其对糖尿病患者早期肾脏病变有明显改善作用;桦褐孔菌中的β 一葡聚糖、杂多糖和蛋白复合物,桦褐孔菌多糖降低血糖的作用可长达48小时;桦褐孔菌中的栓菌酸对非胰岛素依赖症糖尿病有效,桦褐孔菌提取通过增强 cK (葡萄糖激酶、一种葡萄糖分解代谢关键酶)表达,促进葡萄糖分解代谢过程,降低血糖和血红蛋白酶化过程,进而通过降低HMGOOA还原酶的表达而达到防治糖尿病的作用;桦褐孔菌治疗后的全血粘度、血浆粘度、纤维蛋白质、红细胞压积、红细胞聚集指数比治疗前明显降低,有效净化血管,改善脂代谢,防止心脑血管等糖尿病并发症。
燕麦麸中含有大量的膳食纤维,特别是水溶性膳食纤维,大量的研究表明,在一段时间如几周或几个月内,食用较多的膳食纤维可以显著减少与胰岛素抵抗相关的生物标记物,一部分原因是膳食纤维的抗炎作用,因为高膳食纤维可以减少血液中C反应蛋白含量。另一个原因是减少了短链脂肪酸的产生,因为纤维素在肠道发酵过程中,会抑制体内的脂肪组织分解成游离脂肪酸,存储的脂肪分解是造成骨骼肌胰岛素抵抗的主要原因。纤维素在肠道发酵会刺激肠道葡萄糖,特别是不溶性纤维的生成,这将导致机体对胰岛素更加敏感。
膳食纤维在肠道吸收较慢,进食高膳食纤维食物使葡萄糖释放到血液中的过程会变慢
可溶性纤维能延缓消化过程,这就意味着我们进食的碳水化合物将需要更长的时间分解为葡萄糖。其结果是,吃高纤维饮食后葡萄糖释放到血液中的过程变慢,因此不会出现饭后血糖高峰现象,进而减少糖代谢压力。
高膳食纤维容易让人产生饱腹感,因此食量会减少。
进食高纤维膳食更容易产生饱腹感,而且两顿饭之间很少出现饥饿现象。
膳食纤维可以从以下几个方面让你产生饱腹感:首先,膳食纤维较其他的营养素体积大,进食膳食纤维后胃部会更加膨胀,就会向大脑发放食欲抑制信号。可溶性膳食纤维可以使食物较慢地通过消化道,增加消化相关的饱腹感。高纤维食物较其他食物需要多次的咀嚼,这让人觉得已经吃饱。最后纤维可以直接作用于肠壁细胞,触发可能有助于饱腹感的激素响应。
另外,高纤维食物通常热量低。研究显示,我们一般是通过食物的体积来判断自己能吃多少食物,这也能减少摄入的热量。
膳食纤维可以减少脂肪的吸收,也能使肠道微生物消耗更多的能量
高膳食纤维饮食可以通过降低膳食脂肪的消化和吸收来减轻体重。高膳食纤维饮食可以改变肠道的微生物群,使得这些微生物消耗更多的能量,因此减少了进入体内的热量。
高纤维饮食让你更容易保持健康的体重
高膳食纤维可以增加饱腹感,同时也可以改变肠道微生物群,这两点都能够阻止身体变胖。摄入的膳食纤维越多,人的体重越轻,体内脂肪含量越少。给予超重的人高纤维饮食,他们会出现中等程度的体重减轻。轻微的体重减轻,也会提高胰岛素敏感性和降低2型糖尿病的发病风险。
人体缺乏维生素B6,糖尿病患者吸收的色氨酸,就不能被身体正常利用,转化为一种有毒的黄尿酸,黄尿酸在血中过高时,48小时就会使胰脏受损,不分泌胰岛素而发生糖尿病,同时血糖升高,不断从尿中排出,如果一直不服用维生素B6,糖尿病就会步步加重,直至死亡。
通过具体实施例来进行说明:
实施例1
本实施例采用如下配方制作食品:
富硒绿豆芽粉11份;
肉桂提取物15份;
山药粉 10份;
苦瓜粉20份;
槐米6份;
桦褐孔菌15份;
燕麦麸15份;
维生素B6 0.08份;
维生素D3 0.03份;
维生素B1 0.06份。
本实施例中,添加了较为大量的富硒绿豆芽粉、肉桂提取物、山药粉、苦瓜粉;能提供较多的硒元素,提高机体抗氧化能力,保护细胞的膜结构,使胰岛内分泌细胞恢复、保持正常分泌与释放胰岛素的功能。还可以促进血液循环,帮助肠胃排气,避免肠胃痉挛,有助于降血糖、降血脂。此外,还具备避免胰岛素分泌过剩的作用。
实施例2:
本实施例中采用如下食物配方:
富硒绿豆芽粉9份;
肉桂提取物12份;
山药粉 5份;
苦瓜粉10份;
槐米9份;
桦褐孔菌25份;
燕麦麸25份;
维生素B6 0.25份;
维生素D3 0.15份;
维生素B1 0.22份。
本实施例中,着重了维生素的添加,同时添加了较多的槐米、桦褐孔菌及燕麦麸;本配方能带来相对大量的芦丁成分,有效改善糖尿病患者全身症状和糖耐量,降低丙二酸水平,同时修复已损伤的胰腺组织;导致机体对胰岛素更加敏感,减少糖代谢压力。多种维生素的添加,避免身体将色氨酸转化为有毒的黄尿酸,避免黄尿酸在血中过高时导致的胰脏受损。
Claims (9)
1.一种糖尿病患者专用食品,其特征在于:
该食品包括以下重量份数的成分:
富硒绿豆芽粉9~11份;
肉桂提取物12~15份;
山药粉 5~10份;
苦瓜粉10~20份;
槐米6~9份;
桦褐孔菌15~25份;
燕麦麸15~25份;
维生素B6 0.08~0.25份;
维生素D3 0.03~0.15份;
维生素B1 0.06~0.22份。
2.根据权利要求1所述的糖尿病患者专用食品,其特征在于:所述富硒绿豆芽粉中含有的硒含量为100~300ug/kg。
3.根据权利要求1所述的糖尿病患者专用食品,其特征在于:所述肉桂提取物中的桂皮醛含量在1.0%~1.5%。
4.根据权利要求1所述的糖尿病患者专用食品,其特征在于:所述山药粉中的黏蛋白含量为1.0%~2.5%。
5.根据权利要求1所述的糖尿病患者专用食品,其特征在于:所述苦瓜粉中苦瓜甙的含量为0.5%~1.2%。
6.根据权利要求1所述的糖尿病患者专用食品,其特征在于:所述槐米中的芦丁含量为20%~35%。
7.根据权利要求1所述的糖尿病患者专用食品,其特征在于:所述桑叶中的脱氧就尻霉素含量为1.0%~2.5%。
8.一种如权利要求1所述的糖尿病患者专用食品的制作方法,其特征在于:
该方法包括以下步骤:
(1)富硒绿豆芽粉的制备:
绿豆去除杂质,浸入质量百分比浓度为0.3 ~0.4%次氯酸钠溶液中消毒35~ 50min,然后用清水冲洗;
浸泡:将消毒后的绿豆置于120~150mg/L亚硒酸钠溶液中浸泡,亚硒酸钠溶液体积与绿豆质量比为20:1,温度为10 ~20°C,浸泡时间0.5~ 2h;
发芽:将大豆置于发芽箱中,于15~ 35°C恒温黑暗条件下培养,发芽时间为 12~96h,期间每隔1 h喷水一次以保持湿润;
清洗、包装;
(2)肉桂提取物制备:
将肉桂粉碎后,用30%~ 75%乙醇溶液提取两次,合并提取液,将提取液浓缩至无醇味,加浓缩液4 倍~ 6 倍量的水稀释搅拌均匀,静置,除去沉淀物,得到肉桂粗提液;
将所得的肉桂粗提液加于大孔吸附树脂柱,先用水或不高于20%的低浓度乙醇洗脱,将水或低浓度乙醇洗脱液弃去不用,除去极性大的杂质,再用30%~ 90%的乙醇溶液洗脱,收集洗脱液,回收乙醇并浓缩,干燥,即得肉桂提取物;
(3)山药粉的制备:
选用焦作铁棍山药为原料,去皮后添加复合抗氧化剂;采用由单体速冻结合真空干燥对山药进行速冻真空干燥,通过快速冻结抑制山药中黏蛋白的降解,使黏蛋白含量为1.0%~2.5%,白度L值为80~90,通过超微粉碎工艺进行山药精粉加工,提高山药粉末的细度和溶解度,使其粒径15~25μm,制得山药粉;
(4)食品配制:
称取配方量的富硒绿豆芽粉、肉桂提取物、山药粉、苦瓜粉、槐米、桦褐孔菌、燕麦麸和维生素,混拌均匀,用食品袋灌装即可。
9.根据权利要求8所述的糖尿病患者专用食品的制作方法,其特征在于:所述复合抗氧化剂具体为0.05%Nacl+0.01%乳酸链球菌素+0.015%植酸。
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