CN107439888A - 一种糖尿病人服用的组合物及其制备方法 - Google Patents
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Abstract
本发明属于保健食品的技术领域,尤其涉及一种糖尿病人服用的组合物及其制备方法。本发明的组合物包括山药粉、核桃粉、苹果粉、菠萝粉、苦瓜粉和食品添加剂,本发明的糖尿病组合物是多种水果蔬菜和谷物制备而成,不仅具有降低血糖的功能,还能改善现有糖尿病人服用冲剂难以下咽的问题,而且制备所述的组合物工艺简单、成本低廉。
Description
技术领域
本发明属于保健食品的技术领域,尤其涉及一种糖尿病人服用的组合物及其制备方法。
背景技术
随着人们生活水平的提高以及工作压力的增大,人们的饮食结构和作息规律发生了很大的改变。近年来,糖尿病发病率逐渐提高,给患者造成了痛苦,也给患者家庭和社会都造成了极大的经济负担。
目前,市面上对于糖尿病的治疗主要采用药物治疗,药物的副作用也会对服用者的健康造成不利影响。二甲双胍类药会影响维生素B12的吸收,拜唐平会延迟葡萄糖在肠道吸收,磺脲类药物会刺激胰岛素增加分泌,增加了胰岛的负担。有人研发了一些糖尿病人服用的冲剂,能有效降低病人的血糖,但这种冲剂含有中药成分,其口感不佳会让人难以下咽,而且其制作工艺繁琐,食用不方便。
综上所述,传统的糖尿病人服用冲剂由于含有中药,使其制作工艺繁琐、冲剂的味道怪异难以下咽。因此,研发一种味道合适的糖尿病人服用的且具有降血糖组合物是本领域技术人员亟待解决的技术问题。
发明内容
有鉴于此,本发明提供了一种糖尿病人服用的组合物,其目的是针对现有糖尿病人服用冲剂因其口味不佳使人难以下咽,而且制备工艺繁杂的缺陷。本发明所述的糖尿病人服用的组合物是多种水果蔬菜和谷物制备而成,能改善现有糖尿病人服用冲剂难以下咽的问题。
本发明提供了一种糖尿病人服用的组合物,包括山药粉、核桃粉、苹果粉、菠萝粉、苦瓜粉和食品添加剂。
作为优选,按质量百分比计,包括:
作为优选,所述食品添加剂包括淀粉、脱氢乙酸钠、二氧化硅、木糖醇、焦磷酸钠和植脂末。
作为优选,所述淀粉为大米淀粉。
作为优选,所述大米淀粉在所述糖尿病人服用的组合物的质量百分含量45%;所述脱氢乙酸钠在所述糖尿病人服用的组合物的质量百分含量0.05%-0.1%;所述二氧化硅在所述糖尿病人服用的组合物的质量百分含量1%-2%;所述木糖醇在所述糖尿病人服用的组合物的质量百分含量4%-5%;所述焦磷酸钠在所述糖尿病人服用的组合物的质量百分含量0.5%-0.6%;所述植脂末在所述糖尿病人服用的组合物的质量百分含量2%-8%。
进一步的,本发明还提供了一种制备所述糖尿病人服用的组合物的方法,将山药粉、核桃粉、苹果粉、菠萝粉、苦瓜粉和食品添加剂混合后,烘干得到所述糖尿病人服用的组合物。
进一步的,本发明所述的糖尿病人服用的组合物或/和所述制备方法得到的糖尿病人服用的组合物在降低血糖中的应用。
需要说明的是,本发明提供的糖尿病人服用的组合物对糖尿病人起到保健作用,辅助降低病人的血糖。
本发明的目的是针对现有技术的糖尿病人服用的组合物中含有中药成分使其口感较差而难以下咽,而且现有的糖尿病冲剂的制备方法十分繁琐的缺陷。本发明的组合物主要成分为山药粉、核桃粉、苹果粉、菠萝粉和苦瓜粉,这五种成分通过调整相应比例,使其具有降血糖的作用,且口味适宜;食品添加剂能使本发明的组合物性质更稳定,有利于其降血糖效果的发挥。其中,脱氢乙酸钠是食品防腐保鲜剂,对霉菌、酵母菌、细菌具有很好的抑制作用;二氧化硅能防止粉状食品聚集结块;焦磷酸钠发挥水分保持剂、膨松剂、酸度调节剂、稳定剂、凝固剂和抗结剂的作用。
具体实施方式
本发明提供了一种糖尿病人服用的组合物及其制备方法,用于解决现有技术中的糖尿病人服用冲剂口味不佳的缺陷。
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
其中,以下实施例的山药粉、核桃粉、苹果粉、菠萝粉和苦瓜粉均购自兴化市嘉禾食品有限公司,其他原料均为市售。
实施例1
按以下步骤制备实施例1:每100g本品内含有大米淀粉45g,山药粉10g,核桃粉10g,苹果粉5g,菠萝粉5g,苦瓜粉5g,脱氢乙酸钠0.075g,二氧化硅1.5g,焦磷酸钠0.55g,木糖醇4.5g,植脂末2.5g;按以上配比充分混合后,经过烘干灭菌后装袋。
实施例2
按以下步骤制备实施例2:每100g本品内含有大米淀粉45g,山药粉10g,核桃粉5g,苹果粉5g,菠萝粉5g,苦瓜粉10g,脱氢乙酸钠0.075g,二氧化硅1.5g,焦磷酸钠0.55g,木糖醇4.5g,植脂末2.5g;按以上配比充分混合后,经过烘干灭菌后装袋。
实施例3
按以下步骤制备实施例3:每100g本品内含有大米淀粉45g,山药粉10g,核桃粉5g,苹果粉8g,菠萝粉8g,苦瓜粉8g,脱氢乙酸钠0.075g,二氧化硅1.5g,焦磷酸钠0.55g,木糖醇4.5g,植脂末2.5g;按以上配比充分混合后,经过烘干灭菌后装袋。
实施例4
按以下步骤制备实施例4:每100g本品内含有大米淀粉45g,山药粉7g,核桃粉8g,苹果粉8g,菠萝粉8g,苦瓜粉8g,脱氢乙酸钠0.075g,二氧化硅1.5g,焦磷酸钠0.55g,木糖醇4.5g,植脂末7.5g;按以上配比充分混合后,经过烘干灭菌后装袋。
实施例5
将50名II型糖尿病患者(空腹血糖浓度大于等于10mmol/L)随机分为5组,这50名II型糖尿病患者都是服用相同的糖尿病药物,在服用相同的糖尿病药物基础上,分别服用森健降糖冲剂(市面上相似的糖尿病人产品)、实施例1、实施例2、实施例3、实施例4产品,其中,森健降糖冲剂组为对照组,每天早晚饮用实施例1、实施例2、实施例3、实施例4和森健降糖冲剂各1次,每次50g,连续服用6个月。对他们的康复情况做记录分析,每月检查空腹血糖情况。
(1)安全性评价:本实验中,所有实验对象在服用过程中无不良反应(如呕吐、心慌、乏力、发热等不良反应)。
(2)效果评价:1个月后,与对照组相比,实验组(实施例1、实施例2、实施例3、实施例4)患者空腹血糖均有降低,3个月后,实验组患者的空腹血糖浓度均维持在6-8mmol/L,6个月后实验组部分患者空腹血糖恢复到正常水平,说明本发明的组合物具有良好的降低血糖的功能。
表1实施例1-4和对照组血糖恢复正常的治愈率
分组 | 6个月治愈率 |
对照组 | 0% |
实施例1 | 60% |
实施例2 | 70% |
实施例3 | 70% |
实施例4 | 70% |
(3)口味评价:向患者就口味问题进行调查,结果显示,实施例4口味评价满意度最高。口味评价通过调查问卷的形式进行调查,调查问卷调查糖尿病患者对本发明糖尿病人服用的组合物的味道满意度,味道满意度分为两个选项,分别为口味不满意和口味满意,统计50名II型糖尿病患者的口味满意度,实施例1的10位II型糖尿病患者有6个患者对本发明的糖尿病人服用的组合物口味满意,实施例2有6个患者对本发明的糖尿病人服用的组合物口味满意,实施例3有6个患者对本发明的糖尿病人服用的组合物口味满意,实施例4有8个患者对本发明的糖尿病人服用的组合物口味满意,对照组中没有患者对森健降糖冲剂的口味是满意的,具体结果如表2所示。
表2实施例1-4和对照组的味道满意度
分组 | 口味满意度 |
对照组 | 0% |
实施例1 | 60% |
实施例2 | 60% |
实施例3 | 60% |
实施例4 | 80% |
综上所述,本发明的目的针对现有技术的糖尿病人服用组合物中含有中药成分使其口感较差而难以下咽,而且制备的方法十分繁琐的缺陷。通过以上的实施例可知,本发明的确有降低血糖的功效,而且人们对于该糖尿病人服用的组合物的味道满意度显著比市面同类产品要高。
以上所述仅是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (7)
1.一种糖尿病人服用的组合物,其特征在于,包括山药粉、核桃粉、苹果粉、菠萝粉、苦瓜粉和食品添加剂。
2.根据权利要求1所述的糖尿病人服用的组合物,其特征在于,按质量百分比计,包括:
3.根据权利要求2所述的糖尿病人服用的组合物,其特征在于,所述食品添加剂包括淀粉、脱氢乙酸钠、二氧化硅、木糖醇、焦磷酸钠和植脂末。
4.根据权利要求3所述的糖尿病人服用的组合物,其特征在于,所述淀粉为大米淀粉。
5.根据权利要求4所述的糖尿病人服用的组合物,其特征在于,所述大米淀粉在所述糖尿病的组合物的质量百分含量为45%;所述脱氢乙酸钠在所述糖尿病的组合物的质量百分含量0.05%-0.1%;所述二氧化硅在所述糖尿病的组合物的质量百分含量1%-2%;所述木糖醇在所述糖尿病的组合物的质量百分含量4%-5%;所述焦磷酸钠在所述糖尿病的组合物的质量百分含量0.5%-0.6%;所述植脂末在所述糖尿病的组合物的质量百分含量2%-8%。
6.一种糖尿病人服用的组合物的制备方法,其特征在于,包括以下步骤将山药粉、核桃粉、苹果粉、菠萝粉、苦瓜粉和食品添加剂混合后,烘干得到所述糖尿病人服用的组合物。
7.权利要求1至5任意一项所述的糖尿病人服用的组合物或/和权利要求6所述的制备方法得到的糖尿病人服用的组合物在降低血糖中的应用。
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CN106261589A (zh) * | 2016-08-04 | 2017-01-04 | 刘良忠 | 一种适合慢性疾病患者食用的特膳食品及其加工方法 |
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CN106261589A (zh) * | 2016-08-04 | 2017-01-04 | 刘良忠 | 一种适合慢性疾病患者食用的特膳食品及其加工方法 |
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