CN107495035A - 一种高血糖患者饮用饮料 - Google Patents
一种高血糖患者饮用饮料 Download PDFInfo
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Classifications
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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
- A23L2/38—Other non-alcoholic beverages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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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
本发明公开一种高血糖患者饮用饮料,所述饮料中主要原料以重量份数计包括:水溶性膳食纤维8‑24份,苦瓜粉2‑6份,苦瓜提取物0.01‑0.1份,锌0.003‑0.02份。该饮料性质稳定、效果明显、糖尿病人可广泛饮用,不仅有降血糖作用,又可延缓餐后血糖的升高,是糖尿病人的福音。
Description
技术领域
本发明属于保健食品领域,具体涉及一种高血糖患者饮用饮料。
背景技术
根据相关部门的统计我国高血糖患者大约有1.5亿人,而且在不断的增加,越来越趋于年轻化。如此庞大的患者群体给家庭和社会带来巨大的财富损失和精神压力,被称之为“不死的癌症”。一但得了高血糖病,幸福指数就会大打折扣,首先因饮食的限制,营养显然不良,特别是功成名就的人士最向往的是放飞心情,旅游观光,到处转转,在异地美食的诱惑下很难控制血糖,现在降糖的方法大多是吃药、打针,对异地旅游朋友举措确实不方便,本发明研究的饮料就是要给糖尿病者提供需求,边吃、边看、中和饮料就可以有效控制血糖,即雅观又方便,是当前技术创新产品。
发明内容
本发明目的是提供一种高血糖患者饮用饮料,性质稳定、效果明显、糖尿病人可广泛饮用,不仅有降血糖作用,又可延缓餐后血糖的升高,是糖尿病人的福音。
本发明采用的技术方案为:
一种高血糖患者饮用饮料,所述饮料以重量份数计包括:水溶性膳食纤维3-8份,菊粉3-8份,抗性糊精2-8份,苦瓜粉2-6份,苦瓜提取物0.01-0.1份,锌0.003-0.02份。优选地,所述水溶性膳食纤维为低聚果糖,菊粉和抗性糊精的三种组合。更为优选地,所述低聚果糖,菊粉和抗性糊精按重量份数比为3-8:3-8:2-8的比例进行投料。
水溶性膳食纤维是能够溶解于水中的纤维类型。具有黏性,能在肠道中大量吸收水分,使粪便保持柔软状态。水溶性纤维能有效使肠道中的益茵活性化,促进益菌大量繁殖,创造肠道的健康生态。膳食纤维中可延长食物在肠内的停留时间、降低葡萄糖的吸收速度,使进餐后血糖不会急剧上升,糖耐量有明显改善,有利于糖尿病病情的改善。本发明水溶性膳食纤维选择低聚果糖,菊粉和抗性糊精的三种组合。其中抗性糊精可抑制葡萄糖的吸收,可延缓血糖升高;苦瓜具有降血糖功效;锌为营养元素的补充,锌是胰岛细胞中的主要营养物质,糖尿病患者体内的锌元素只是正常人的1/3,补充锌可触及胰岛细胞的修复和强壮,促进胰岛素的分泌。胰岛素可称之为转移因子,可促进血液中的葡萄糖进入微循环即转移到细胞中去,成为正能量,成为机体运行中的有效营养。没有胰岛素这一转移因子的参与或胰岛素缺乏,血液有待转移的葡萄糖就会升高,就会升高血糖;因此抗性糊精、苦瓜、锌的配合可有效预防并降低血糖。
菊粉能够促进矿物质的吸收(例如锌),菊粉在结肠发酵生成的短链脂肪使其黏膜上的隐窝变浅,隐窝细胞增多从而增大了吸收面积,盲肠静脉更发达。发酵所产生的酸降低结肠pH,使得许多矿物质的溶解度、生物有效性得以提高,特别是短链脂肪酸可以刺激结肠粘膜细胞的生长,提高肠黏膜的吸收能力;菊粉能促进一些微生物分泌植酸酶,植酸酶能使与植酸螯合的金属离子释放出来,促进其吸收。发酵生成的某些有机酸可与金属离子螯合,促进金属离子吸收。菊粉防便秘减少食物在胃肠的停留时间,以及增加粪便量,有效地治疗便秘,其提高内容物的黏度,降低食物从胃进入小肠的速度,从而降低饥饿感,减少食物的摄食量。
进一步地,所述的一种高血糖患者饮用饮料,还包括茶粉0.3-1份,茶提取物0.003-0.1份。
进一步地,所述的一种高血糖患者饮用饮料,其特征在于,还包括蛋白桑5-15份。
进一步地,所述的一种高血糖患者饮用饮料,其特征在于,还包括维生素C 0.003-0.02份。
进一步地,所述的一种高血糖患者饮用饮料,其特征在于,还包括调味剂,甜味剂。
一种所述的高血糖患者饮用饮料的制备方法,按配方量称取各原料,混合,灌装,稀释勾兑至瓶容量。优选地,每瓶容量为250-500ml。
本发明有益效果:本发明配方具有使用价值和先进性,方便,有效,并可预防高血糖发生,是糖尿病人急需的产品。本发明饮料可聚馋美食不必打针,便于携带,喝饮料很雅观,不仅有降血糖作用,又可延缓餐后血糖的升高,有效预防血糖骤升骤降而引起的并发症,并减少药物维持血糖而造成的经济负担。
具体实施方式
实施例1一种高血糖患者饮用饮料
一、配方为:低聚果糖6g,菊粉6g,抗性糊精5g,茶粉0.7g,茶提取物0.007g,蛋白桑10g,苦瓜粉4g,苦瓜提取物0.05g,锌0.012g,维生素C0.013g,调味剂,甜味剂。
二、制备:按配方量称取各原料,混合,灌装,加纯净水稀释勾兑至瓶容量350ml。
实施例2一种高血糖患者饮用饮料
一、配方为:低聚果糖6g,菊粉6g,抗性糊精5g,茶粉0.7g,茶提取物0.007g,苦瓜粉4g,苦瓜提取物0.05g,锌0.012g。
二、制备:按配方量称取各原料,混合,灌装,加纯净水稀释勾兑至瓶容量350ml。
实施例3一种高血糖患者饮用饮料
一、配方为:低聚果糖6g,菊粉6g,抗性糊精5g,茶粉0.7g,茶提取物0.007g,苦瓜粉4g,苦瓜提取物0.05g,锌0.012g。
二、制备:按配方量称取各原料,混合,灌装,加纯净水稀释勾兑至瓶容量350ml。
实施例4一种高血糖患者饮用饮料
一、配方为:低聚果糖6g,菊粉6g,抗性糊精5g,苦瓜粉4g,苦瓜提取物0.05g,锌0.012g,维生素C0.013g,调味剂,甜味剂。
二、制备:按配方量称取各原料,混合,灌装,加纯净水稀释勾兑至瓶容量350ml。
实验例
为验证本发明高血糖患者饮用饮料的功效性和安全性,本发明做了小鼠实验。
1、材料:
a组、配方:低聚果糖6g,调味剂,甜味剂,加纯净水配置成350ml饮料。
b组、配方:低聚果糖6g,菊粉6g,抗性糊精5g,调味剂,甜味剂,加纯净水配置成350ml饮料。
c组、配方:低聚果糖6g,菊粉6g,抗性糊精5g,茶粉0.7g,茶提取物0.007g,调味剂,甜味剂,加纯净水配置成350ml饮料。
d组、配方:低聚果糖6g,菊粉6g,抗性糊精5g,锌0.012g,维生素C0.013g,调味剂,甜味剂,加纯净水配置成350ml饮料。
e组、配方:低聚果糖6g,菊粉6g,抗性糊精5g,蛋白桑10g,调味剂,甜味剂,加纯净水配置成350ml饮料。
f组、配方:苦瓜粉4g,苦瓜提取物0.05g,调味剂,甜味剂,加纯净水配置成350ml饮料。
g组、实施例1。
h组、为对照组,纯净水350ml。
选取雌性8周龄kkay小鼠80只,建立高血糖模型,模型确认建立后,将小鼠随机分为8组,每组10只,依次命名为组1、2、……、7、8,对组1-8的小鼠除正常饮食外分别对应喂食上述a组,b组……g组饮料和h组纯净水,连续喂食30天,每天三次,一次10ml。试验结果如表1所示。
表1血糖测试结果(x±s)
注:*与对照组比较,p﹤0.05。
上述结果表明,a组-f组对高血糖小鼠的血糖有一定的降低作用,但是总体效果并不明显。而实施例1制备的高血糖患者饮用饮料,对高血糖小鼠的血糖降低作用明显,尤其是餐后血糖的降低作用显著,这主要是由于本发明各组分科学合理的搭配起到了协同增效的租用,共同作用于机体使血糖水平显著降低。
Claims (9)
1.一种高血糖患者饮用饮料,其特征在于,所述饮料中主要原料以重量份数计包括:水溶性膳食纤维8-24份,苦瓜粉2-6份,苦瓜提取物0.01-0.1份,锌0.003-0.02份。
2.如权利要求1所述的一种高血糖患者饮用饮料,其特征在于,还包括茶粉0.3-1份,茶提取物0.003-0.1份。
3.如权利要求1所述的一种高血糖患者饮用饮料,其特征在于,还包括蛋白桑5-15份。
4.如权利要求1所述的一种高血糖患者饮用饮料,其特征在于,还包括维生素C 0.003-0.02份。
5.如权利要求1所述的一种高血糖患者饮用饮料,其特征在于,还包括调味剂,甜味剂。
6.如权利要求1所述的一种高血糖患者饮用饮料,其特征在于,所述水溶性膳食纤维为低聚果糖,菊粉和抗性糊精的三种组合。
7.如权利要求6所述的一种高血糖患者饮用饮料,其特征在于,所述低聚果糖,菊粉和抗性糊精按重量份数比为3-8:3-8:2-8的比例进行投料。
8.一种如权利要求1-7任一所述的高血糖患者饮用饮料的制备方法,其特征在于,按配方量称取各原料,混合,灌装,稀释勾兑至瓶容量。
9.如权利要求8所述的制备方法,其特征在于,每瓶容量为250-500ml。
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