CN107467497A - 一种具有抗肥胖保健功能的五谷杂粮食疗组合物及其制备方法 - Google Patents
一种具有抗肥胖保健功能的五谷杂粮食疗组合物及其制备方法 Download PDFInfo
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- CN107467497A CN107467497A CN201710706026.1A CN201710706026A CN107467497A CN 107467497 A CN107467497 A CN 107467497A CN 201710706026 A CN201710706026 A CN 201710706026A CN 107467497 A CN107467497 A CN 107467497A
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Abstract
本发明公开了一种具有抗肥胖保健功能的五谷杂粮食疗组合物，包括如下重量份数的各组分原料：藜麦18～25份、燕麦17～21份、薏米14～16份、黑小米10～15份、红薯10～15份、紫薯10～15份、白芸豆8～10份、黑豆8～10份、赤豆7～9份、绿豆5～8份、芝麻3～5份、玛咖8～15份、西兰花籽10～15份、线叶金雀花8～12份、绿茶5～8份。本发明以五谷杂粮优化配伍，并与玛咖、西兰花籽、线叶金雀花、绿茶搭配，符合现代人对各种营养均衡摄入的需求，能够加速人体的新陈代谢，帮助消化以及促进能量消耗和脂肪燃烧，有效抑制人体对脂肪的吸收，有效避免肥胖，消除因运动不足或者饮食过多而积累的赘肉。
Description
技术领域
本发明属于保健品技术领域，更具体地，涉及一种具有抗肥胖保健功能的五谷杂粮食疗组合物及其制备方法。
背景技术
随着现代社会的飞速发展，人们的工作和生活节奏日益加快，由环境导致的健康问题也日渐突出。过劳肥是一种典型的现代病，由于工作压力大、饮食不规律、凌晨才睡觉，工作越繁忙的人越容易变胖；例如记者、底层公务员、教师、社工、律师、电商、IT人员等是最容易患上过劳肥的人群。
五谷杂粮指稻谷、麦子、大豆、玉米、薯类。五谷杂粮中的维生素C，可缓和疲劳症状、预防感冒、下肢酸痛等疾病；铁则能预防胃溃疡与食欲不振；钾也可以避免肌肉麻痹、郁闷不安与全身无力等；而铜、锌等微量元素具有改善精神衰弱、失眠等症状，还有增加食欲、改善体重、调整胃口的功效。五谷杂粮中所蕴含的丰富营养有预防疾病、保持健康的功效，如所含的不饱和脂肪酸，可软化血管内的胆固醇，减低心血管方面的疾病；许多的膳食纤维，能有效减缓糖类的吸收，并降低吃饭后的血糖上升速度，使胰岛素产生作用，所以对于抗肥胖有极大的帮助。镁和铁可加强身体能量，且加速体内废物的代谢。五谷杂粮丰富的膳食纤维在肠道内不会被消化，还可吸附水分子，可以使食物残渣或毒素在肠道内运行，迅速排出体外，达到排毒的效果；维生素E则可帮助血液循环，加速排毒作用。有些五谷杂粮中含有泛酸，可释放食物的能量，是脂肪代谢的重要成分；B族维生素则可帮助热量燃烧。而五谷杂粮都富含膳食纤维，能促进肠胃蠕动及消化液分泌，可加强体废物排出，有益于瘦身；镁则可协助糖类和脂肪的代谢作用。所以这些营养素都是您瘦身的重要元素。
因此，需要提供一种配方合理，效果明显的五谷杂粮食疗组方，用于工作繁忙人群的抗过劳肥、补充营养、缓解压力等。
发明内容
针对上述现有技术中的不足，提出了一种具有抗肥胖保健功能的五谷杂粮食疗组合物。
本发明的另一目的在于提供上述五谷杂粮食疗组合物的制备方法。
本发明的上述目的是通过以下技术方案予以实现的。
一种具有抗肥胖保健功能的五谷杂粮食疗组合物，包括如下重量份数的各组分原料：藜麦18～25份、燕麦17～21份、薏米14～16份、黑小米10～15份、红薯10～15份、紫薯10～15份、白芸豆8～10份、黑豆8～10份、赤豆7～9份、绿豆5～8份、芝麻3～5份、玛咖8～15份、西兰花籽10～15份、线叶金雀花8～12份、绿茶5～8份。
本发明将五谷杂粮与多种成分相配合，不仅能够增加食用者的饱腹感，辅助食用者减少热量的摄入，并保证多种营养的摄入，少食多餐，保护肠胃，有益于健康。
其中，玛咖干根中含有10％以上的蛋白质，8.5％的纤维，其内含丰富的锌、钙、铁、钛、铷、钾、钠、铜、锰、镁、锶、磷、碘等矿物质，并含有维生素C、B1、B2、B6、A、E、B12、B5，脂肪多为不饱和脂肪酸，亚油酸和亚麻酸的含量达脂肪含量的53％以上，天然活性成分包含玛咖酰胺、玛咖稀、生物碱、多糖、芥子油苷及其分解产物异硫氰酸苄酯、甾醇、多酚类物质，玛咖中均衡的营养成分可以快速补充人体稀缺营养成分，保证人体营养成分摄入均衡，加速人体的新陈代谢、有效抑制人体对脂肪的吸收，有效避免肥胖。
西兰花种子提取物中含有大量的萝卜硫苷和萝卜硫素，研究揭示(1)萝卜硫素增加解偶联蛋白-1(UCP-1)的水平，加快白色脂肪组织棕色化(即白色脂肪组织转化为棕色脂肪组织)，从而促进能量消耗增加和脂肪燃烧；(2)萝卜硫素降低肠道中的Desulfobivrionaceae细菌(这类细菌过量产生一种被称作脂多糖的内毒素)的相对丰度，因而降低血液中的这种内毒素的水平，从而减轻代谢性内毒素血症。
线叶金雀花富含的多酚类物质可以抑制肥胖。MichelineSanderson等研究发现，线叶金雀花的热水提取物可以抑制脂肪合成，影响脂肪细胞的新城代谢，所以线叶金雀花具有抑制肥胖的潜力。
绿茶我国被誉为“国饮”。现代科学大量研究证实，茶叶确实含有与人体健康密切相关的生化成份，茶叶不仅具有提神清心、清热解暑、消食化痰、去腻减肥、清心除烦、解毒醒酒、生津止渴、降火明目、止痢除湿等药理作用，还对现代疾病，如辐射病、心脑血管病、癌症等疾病，有一定的药理功效。茶叶具有药理作用的主要成份是茶多酚、咖啡碱、脂多糖、茶氨酸等。有助于降脂助消化唐代《本草拾遗》中对茶的功效有“久食令人瘦”的记载。我国边疆少数民族有“不可一日无茶”之说。因为茶叶有助消化和降低脂肪的重要功效，用当今时尚语言说，就是有助于“减肥”。这是由于茶叶中的咖啡碱能提高胃液的分泌量，可以帮助消化。另外，绿茶中含有丰富的儿茶素，有助于减少腹部脂肪。
本发明五谷杂粮食疗组合物以上述组方的有效部位(包括根、茎、叶、花或果实)或者其提取物为主要原料，添加或不添加其它食品原辅料和食品添加剂，经加工制成的固体饮料。经发明人大量实验发现，本发明配方配比合理，可以有效抑制肥胖、缓解肥胖，并且具有补充营养、改善睡眠、缓解压力等功效。
优选地，所述玛咖、西兰花籽和线叶金雀花的重量份数比为1:1:1。
优选地，藜麦20份、燕麦20份、薏米15份、黑小米12份、红薯15份、紫薯12份、白芸豆8份、黑豆8份、赤豆8份、绿豆6份、芝麻4份、玛咖10份、西兰花籽10份、线叶金雀花10份、绿茶6份。
所述五谷杂粮食疗组合物的制备方法，包括如下步骤：
S1.将所述各组分原料除杂、净化、晾干后备用；
S2.将所述藜麦、燕麦、薏米、黑小米、白芸豆、黑豆、赤豆、绿豆、芝麻于110～145℃焙炒6～15min，再粉碎成100～120目粉末，按重量份数得到混合物A；
S3.将所述红薯和紫薯，切片，煮熟，捞起，晾干，然后真空干燥，粉碎成粉末，按重量份数得到混合物B；
S4.将所述玛咖、西兰花籽、线叶金雀花、绿茶，粉碎至5～25目，混合加入40％～95％浓度的乙醇水溶液，在料液比1∶10～1∶15、65～80℃浸提2～4次，每次2～3h，得到浓缩浸膏C；
S5.将步骤S2的混合物A、步骤S3的混合B均匀混合后，干燥，得到提取物，将提取物与步骤S4得到的浓缩浸膏C均匀混合，得到所述五谷杂粮食疗组合物。
玛咖提取物中富含玛咖酰胺和苄基芥子油苷，能够加速人体的新陈代谢，消除因运动不足或者饮食过多而积累的赘肉。
优选地，步骤S2所述焙炒的条件为135℃、12min。
优选地，步骤S4所述浸提的条件为料液比1:13、75℃浸提。
与现有技术相比，本发明有益效果在于：本发明以五谷杂粮优化配伍，并与玛咖、西兰花籽、线叶金雀花、绿茶搭配，符合现代人对各种营养均衡摄入的需求，能够加速人体的新陈代谢，帮助消化以及促进能量消耗和脂肪燃烧，有效抑制人体对脂肪的吸收，有效避免肥胖，消除因运动不足或者饮食过多而积累的赘肉。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白，以下结合实施例，对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。除非特别说明，本发明采用的试剂、方法和设备为本技术领域常规试剂、方法和设备。
作为一种优选的实施方式，所述五谷杂粮食疗组合物的制备方法，包括如下步骤：
S1.将所述各组分原料除杂、净化、晾干后备用；
S2.将所述藜麦、燕麦、薏米、黑小米、白芸豆、黑豆、赤豆、绿豆、芝麻于110～145℃焙炒6～15min，再粉碎成100～120目粉末，按重量份数得到混合物A；
S3.将所述红薯和紫薯，切片，煮熟，捞起，晾干，然后真空干燥，粉碎成粉末，按重量份数得到混合物B；
S4.将所述玛咖、西兰花籽、线叶金雀花、绿茶，粉碎至5～25目，混合加入40％～95％浓度的乙醇水溶液，在料液比1∶10～1∶15、65～80℃浸提2～4次，每次2～3h，得到浓缩浸膏C；
S5.将步骤S2的混合物A、步骤S3的混合B均匀混合后，干燥，得到提取物，将提取物与步骤S4得到的浓缩浸膏C均匀混合，得到所述五谷杂粮食疗组合物。
更优选地，步骤S2所述焙炒的条件为135℃、12min；更优选地，步骤S4所述浸提的条件为料液比1:13、75℃浸提。
本发明实施例以上述优选的制备方法进行五谷杂粮食疗组合物的制备。
以下以具体实施条件为例对本发明方法进行进一步说明。
实施例1
一种具有抗肥胖保健功能的五谷杂粮食疗组合物，包括如下重量份数的各组分原料：藜麦20份、燕麦20份、薏米15份、黑小米12份、红薯15份、紫薯12份、白芸豆8份、黑豆8份、赤豆8份、绿豆6份、芝麻4份、玛咖10份、西兰花籽10份、线叶金雀花10份、绿茶6份。
实施例2
一种具有抗肥胖保健功能的五谷杂粮食疗组合物，包括如下重量份数的各组分原料：藜麦18份、燕麦17份、薏米15份、黑小米12份、红薯15份、紫薯12份、白芸豆8份、黑豆8份、赤豆8份、绿豆6份、芝麻3份、玛咖12份、西兰花籽12份、线叶金雀花12份、绿茶6份。
实施例3
一种具有抗肥胖保健功能的五谷杂粮食疗组合物，包括如下重量份数的各组分原料：藜麦25份、燕麦21份、薏米14份、黑小米15份、红薯10份、紫薯10份、白芸豆10份、黑豆10份、赤豆7份、绿豆5份、芝麻3份、玛咖8份、西兰花籽10份、线叶金雀花8份、绿茶8份。
实施例4
一种具有抗肥胖保健功能的五谷杂粮食疗组合物，包括如下重量份数的各组分原料：藜麦18份、燕麦18份、薏米16份、黑小米10份、红薯11份、紫薯15份、白芸豆8份、黑豆8份、赤豆9份、绿豆8份、芝麻5份、玛咖15份、西兰花籽15份、线叶金雀花8份、绿茶5份。
对比例1
一种具有抗肥胖保健功能的五谷杂粮食疗组合物，与实施例1基本相同，不同之处在于玛咖15份、西兰花籽10份、线叶金雀花5份。
对比例2
一种具有抗肥胖保健功能的五谷杂粮食疗组合物，包括如下重量份数的各组分原料：藜麦20份、燕麦25份、薏米20份、黑小米7份、红薯15份、紫薯12份、白芸豆8份、黑豆3份、赤豆8份、绿豆6份、芝麻4份、玛咖10份、西兰花籽10份、线叶金雀花10份、绿茶6份。
对比例3
本对比例配方与实施例1相同，制备方法不同，不同之处在于，步骤S4中的浸提条件为料液比1:18、85℃浸提。
应用例
经临床诊断治疗过劳肥病症患者共700例，年龄为25～45岁，随机分成七组，分别使用实施例1～4及对比例1～3的患者，结果如下：
| 患者数量/例 | 显效/例 | 好转/例 | 无效/例 | 有效率/％ | |
| 实施例1 | 100 | 87 | 13 | 0 | 100 |
| 实施例2 | 100 | 85 | 15 | 0 | 100 |
| 实施例3 | 100 | 76 | 22 | 2 | 98 |
| 实施例4 | 100 | 73 | 24 | 3 | 97 |
| 对比例1 | 100 | 70 | 23 | 7 | 93 |
| 对比例2 | 100 | 59 | 22 | 19 | 81 |
| 对比例3 | 100 | 61 | 27 | 12 | 88 |
本发明有效率达100％，服用后有饱腹感，饥饿感推迟，明显感觉体重减轻，仪器测量食用者体内脂肪有减少；其中，实施例1～2患者发现自身肠胃病得到明显改善。而改变本发明部分组方的配比、任意去除一种物质或者改变制备方法，都会减弱治疗效果。
以上详细描述了本发明的实施，但是，本发明并不限于上述实施方式中的具体细节，在本发明的技术构思范围内，可以对本发明的技术方案进行多种简单变型，这些简单变型均属于本发明的保护范围。
Claims (6)
1.一种具有抗肥胖保健功能的五谷杂粮食疗组合物，其特征在于，包括如下重量份数的各组分原料：藜麦18～25份、燕麦17～21份、薏米14～16份、黑小米10～15份、红薯10～15份、紫薯10～15份、白芸豆8～10份、黑豆8～10份、赤豆7～9份、绿豆5～8份、芝麻3～5份、玛咖8～15份、西兰花籽10～15份、线叶金雀花8～12份、绿茶5～8份。
2.根据权利要求1所述的一种具有抗肥胖保健功能的五谷杂粮食疗组合物，其特征在于，所述玛咖、西兰花籽和线叶金雀花的重量份数比为1:1:1。
3.根据权利要求1所述的一种具有抗肥胖保健功能的五谷杂粮食疗组合物，其特征在于，包括如下重量份数的各组分原料：藜麦20份、燕麦20份、薏米15份、黑小米12份、红薯15份、紫薯12份、白芸豆8份、黑豆8份、赤豆8份、绿豆6份、芝麻4份、玛咖10份、西兰花籽10份、线叶金雀花10份、绿茶6份。
4.权利要求1～3任一项所述五谷杂粮食疗组合物的制备方法，其特征在于，包括如下步骤：
S1.将所述各组分原料除杂、净化、晾干后备用；
S2.将所述藜麦、燕麦、薏米、黑小米、白芸豆、黑豆、赤豆、绿豆、芝麻于110～145℃焙炒6～15min，再粉碎成100～120目粉末，按重量份数得到混合物A；
S3.将所述红薯和紫薯，切片，煮熟，捞起，晾干，然后真空干燥，粉碎成粉末，按重量份数得到混合物B；
S4.将所述玛咖、西兰花籽、线叶金雀花、绿茶，粉碎至5～25目，混合加入40％～95％浓度的乙醇水溶液，在料液比1∶10～1∶15、65～80℃浸提2～4次，每次2～3h，得到浓缩浸膏C；
S5.将步骤S2的混合物A、步骤S3的混合B均匀混合后，干燥，得到提取物，将提取物与步骤S4得到的浓缩浸膏C均匀混合，得到所述五谷杂粮食疗组合物。
5.根据权利要求4所述的制备方法，其特征在于，步骤S2所述焙炒的条件为135℃、12min。
6.根据权利要求4所述的制备方法，其特征在于，步骤S4所述浸提的条件为料液比1:13、75℃浸提。
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