CN108041369A - A kind of buckwheat juice with function of blood sugar reduction - Google Patents
A kind of buckwheat juice with function of blood sugar reduction Download PDFInfo
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- CN108041369A CN108041369A CN201711297178.7A CN201711297178A CN108041369A CN 108041369 A CN108041369 A CN 108041369A CN 201711297178 A CN201711297178 A CN 201711297178A CN 108041369 A CN108041369 A CN 108041369A
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- 241000219051 Fagopyrum Species 0.000 title claims abstract description 57
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 57
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 52
- 239000008280 blood Substances 0.000 title claims abstract description 38
- 210000004369 blood Anatomy 0.000 title claims abstract description 38
- 230000009467 reduction Effects 0.000 title claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 53
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- 235000015136 pumpkin Nutrition 0.000 claims abstract description 39
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- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 33
- 238000002360 preparation method Methods 0.000 claims abstract description 27
- MVORZMQFXBLMHM-QWRGUYRKSA-N Gly-His-Lys Chemical compound NCCCC[C@@H](C(O)=O)NC(=O)[C@@H](NC(=O)CN)CC1=CN=CN1 MVORZMQFXBLMHM-QWRGUYRKSA-N 0.000 claims abstract description 20
- 108010038983 glycyl-histidyl-lysine Proteins 0.000 claims abstract description 20
- 239000002002 slurry Substances 0.000 claims abstract description 15
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000000811 xylitol Substances 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 11
- 229960002675 xylitol Drugs 0.000 claims abstract description 11
- 235000010447 xylitol Nutrition 0.000 claims abstract description 11
- 235000020415 coconut juice Nutrition 0.000 claims abstract description 10
- 240000005979 Hordeum vulgare Species 0.000 claims abstract 8
- 238000010009 beating Methods 0.000 claims description 15
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 10
- 238000005360 mashing Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 5
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001976 enzyme digestion Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000002390 rotary evaporation Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 5
- 229940083466 soybean lecithin Drugs 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 230000002218 hypoglycaemic effect Effects 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 4
- 244000241257 Cucumis melo Species 0.000 claims 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 229920002472 Starch Polymers 0.000 claims 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims 1
- 238000004945 emulsification Methods 0.000 claims 1
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- 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 abstract description 17
- 239000008103 glucose Substances 0.000 abstract description 17
- 201000001421 hyperglycemia Diseases 0.000 abstract description 9
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- 208000024891 symptom Diseases 0.000 description 4
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- 208000010513 Stupor Diseases 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound 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 2
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- 239000002994 raw material Substances 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
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- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000013016 Hypoglycemia Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 208000007976 Ketosis Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
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- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
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- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 230000004580 weight loss Effects 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
- A23L2/04—Extraction of juices
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of buckwheat juice with function of blood sugar reduction, are related to food processing technology field, are made of following component：Pumpkin Juice, buckwheat slurry, coconut juice, millet Gly-His-Lys, xylitol, highland barley water；Type of the present invention provides a kind of buckwheat juice preparation method with function of blood sugar reduction, the buckwheat juice of preparation passes through based on Pumpkin Juice is major liquid component, buckwheat, coconut juice, millet Gly-His-Lys, highland barley water collaboration compatibility under, the blood glucose of hyperglycaemia eater can be effectively reduced, while realizes health and prevents the effect of hyperglycaemia.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of buckwheat juice with function of blood sugar reduction.
Background technology
Hyperglycaemia will be formed when blood glucose value exceeds defined level.It may last a few days or within several hours i.e.
It can be formed, fasting plasma glucose concentration is 80-120 milligrams of % to normal person in the morning.Fasting plasma glucose concentration is more than that 130 milligrams of % are known as height
Blood glucose.If blood sugar concentration surpasses into 160-180 milligrams of %, with regard to some glucose with urine ejection, here it is glycosurias.Blood glucose is dense
Degree is known as hypoglycemia less than 70 milligrams of %.Hyperglycaemia is also one high usually in everybody described " three high ".In addition " two is high " difference
It is hypertension and high triglyceride.
Blood glucose rise, glucose in urine increase, and can trigger osmotic diuresis, so as to cause the symptom of diuresis；Blood glucose rise, great Liang Shui
Point lose, blood osmotic pressure also can raise accordingly, high blood ooze can Hypothalamic Stimulation thirst center, so as to cause it is thirsty, drink more
Symptom；Due to the opposite or absolute shortage of insulin, cause internal glucose that cannot be utilized, protein and fat consumption increase
It is more, so as to cause weak, weight loss；In order to compensate for the sugar of loss, maintain body activities, it is necessary to feed more；This is just formed
Typical " three-many-one-little " symptom, the severity of more drinks of diabetic, diuresis symptom and the state of an illness are proportional.In addition,
It is worth noting that, patient eats more, blood glucose is higher, and mistake sugar is also more in urine, and hunger is also more severe, ultimately results in
Therefore vicious circle, in this case, preferably eating less, but cannot be less than daily 150 grams of staple foods, but if diabetes
Not alleviated, the appetite of patient reduces suddenly, at this time it should be noted that whether concurrent infection, ketosis and other complication.
The development of today's society, the food species of people are more and more, and the people for so causing hyperglycaemia more carrys out also more, high blood
Sugar drastically influences the normal life of people, and hyperglycemia patient needs timing to remove examination in hospital, special so for patient
It does not bother, and the drug for treating hyperglycaemia currently on the market is more expensive, is not suitable for promoting the use of, has so seriously affected patient's
Life.
The content of the invention
The purpose of the present invention is being directed to the problem of existing, a kind of buckwheat juice with function of blood sugar reduction is provided.
The present invention is achieved by the following technical solutions：
A kind of buckwheat juice with function of blood sugar reduction, is made by weight of following component：Pumpkin Juice 50-70, buckwheat slurry 10-
15th, coconut juice 6-12, millet Gly-His-Lys 3-5, xylitol 1.2-1.5, highland barley water 5-8；The highland barley water preparation method is：Highland barley is ground
Grinds cross 20 mesh sieves, are ready for a certain amount of clear water, are heated to seething with excitement, and highland barley flour and boiling water are pressed 120g：500mL's
Ratio uniform is admixed together, stirs 30min with 250r/min rotating speeds, when then standing 2 is small, is then filtered, obtains filtrate,
Up to required highland barley water.
Further, the millet peptide powder, preparation method thereof is：
Using fresh millet, be put into clear water impregnated at 50 DEG C 2 it is small when, then take out, then by millet and water example in mass ratio
1：5 uniformly mixing, use mass fraction to adjust pH value to 9.5 for 5% sodium carbonate liquor, 20min are kept the temperature at 35 DEG C, then
Mass fraction is used to adjust pH value to neutrality for 1% hydrochloric acid solution again, 30min is kept the temperature at 30 DEG C, adds in millet quality 0.5%
Neutral proteinase carry out enzyme digestion reaction 5 it is small when, then carry out rotary evaporation concentration, dry, grinding crosses 200 mesh, obtains millet
Gly-His-Lys.
Further, the buckwheat slurry preparation method is：After buckwheat cleaning is lost no time, fumigated using 100 DEG C of vapor
40min, the buckwheat after then fumigating again press 1 with clear water:3 mass ratios mix, and are beaten, beating rate 3000r/
Min, mashing temperature be 40 DEG C, beating time 40min, cooled to room temperature to get.
Further, the Pumpkin Juice preparation method is：After pumpkin is removed the peel, smoked using 100 DEG C of vapor into horizontal high voltage
30min is steamed, pressure 0.045MPa then takes out pumpkin, and 10 times of water of pumpkin and its quality is mixed, is beaten, with
2500r/min beating rates be beaten 30min to get.
Further, the buckwheat juice preparation method with function of blood sugar reduction is：Pumpkin Juice is heated to 80 DEG C, heat preservation
Then 10min adds buckwheat slurry, coconut juice, millet Gly-His-Lys, highland barley water, xylitol successively, with 1500r/min rotating speeds stir 2 it is small when
Afterwards, the soybean lecithin for adding Pumpkin Juice quality 5% is emulsified, and sterilization 10min is then carried out under 121 DEG C of high-temperature steams, natural
After being cooled to room temperature, tinning, sealing are carried out, you can.
The present invention has the following advantages compared with prior art：Type of the present invention provides a kind of buckwheat with function of blood sugar reduction
Juice preparation method, the buckwheat juice of preparation by by Pumpkin Juice for based on major liquid component, buckwheat, coconut juice, millet Gly-His-Lys,
Under the collaboration compatibility of highland barley water, the blood glucose of hyperglycaemia eater can be effectively reduced, while realizes health and prevents high blood
The effect of sugar, and raw material is all pure natural harmless food material, convenient for the prevention to hyperglycaemia, facilitates the edible of people；Buckwheat
It arranges in pairs or groups pumpkin, no bitter taste is flexible tasty, also has to hyperlipidemia, insomnia and dreamful sleep, the patient that has a stomachache and be off one's feed for a long time repeatedly
Significant therapeutic effect；Using buckwheat as primary raw material, the precipitation of respective nutritional ingredient can be effectively facilitated, promotes its mouthfeel and battalion
Value is supported, the effect of buckwheat and pumpkin is added in, is effectively improved its single mouthfeel, promotes its fragrance；Add in the cooperation of millet Gly-His-Lys
Effect not only makes it have appetite-stimulating and indigestion-relieving, promotes gastrointestinal motility, keeping tensions down depressed mood, reduces the effect of blood fat, and
Effectively extend the shelf-life of buckwheat juice.
Specific embodiment
Embodiment 1
A kind of buckwheat juice with function of blood sugar reduction, is made by weight of following component：Pumpkin Juice 50, buckwheat slurry 10, coconut palm
Juice 6, millet Gly-His-Lys 3, xylitol 1.2, highland barley water 5；The highland barley water preparation method is：Highland barley is pulverized, crosses 20 mesh sieves,
A certain amount of clear water is ready for, is heated to seething with excitement, highland barley flour and boiling water are pressed into 120g：The ratio uniform of 500mL is mixed into one
It rises, 30min is stirred with 250r/min rotating speeds, when then standing 2 is small, is then filtered, obtains filtrate to get required highland barley water.
Further, the millet peptide powder, preparation method thereof is：
Using fresh millet, be put into clear water impregnated at 50 DEG C 2 it is small when, then take out, then by millet and water example in mass ratio
1：5 uniformly mixing, use mass fraction to adjust pH value to 9.5 for 5% sodium carbonate liquor, 20min are kept the temperature at 35 DEG C, then
Mass fraction is used to adjust pH value to neutrality for 1% hydrochloric acid solution again, 30min is kept the temperature at 30 DEG C, adds in millet quality 0.5%
Neutral proteinase carry out enzyme digestion reaction 5 it is small when, then carry out rotary evaporation concentration, dry, grinding crosses 200 mesh, obtains millet
Gly-His-Lys.
Further, the buckwheat slurry preparation method is：After buckwheat cleaning is lost no time, fumigated using 100 DEG C of vapor
40min, the buckwheat after then fumigating again press 1 with clear water:3 mass ratios mix, and are beaten, beating rate 3000r/
Min, mashing temperature be 40 DEG C, beating time 40min, cooled to room temperature to get.
Further, the Pumpkin Juice preparation method is：After pumpkin is removed the peel, smoked using 100 DEG C of vapor into horizontal high voltage
30min is steamed, pressure 0.045MPa then takes out pumpkin, and 10 times of water of pumpkin and its quality is mixed, is beaten, with
2500r/min beating rates be beaten 30min to get.
Further, the buckwheat juice preparation method with function of blood sugar reduction is：Pumpkin Juice is heated to 80 DEG C, heat preservation
Then 10min adds buckwheat slurry, coconut juice, millet Gly-His-Lys, highland barley water, xylitol successively, with 1500r/min rotating speeds stir 2 it is small when
Afterwards, the soybean lecithin for adding Pumpkin Juice quality 5% is emulsified, and sterilization 10min is then carried out under 121 DEG C of high-temperature steams, natural
After being cooled to room temperature, tinning, sealing are carried out, you can.
Embodiment 2
A kind of buckwheat juice with function of blood sugar reduction, is made by weight of following component：Pumpkin Juice 70, buckwheat slurry 15, coconut palm
Juice 12, millet Gly-His-Lys 5, xylitol 1.5, highland barley water 8；The highland barley water preparation method is：Highland barley is pulverized, crosses 20 mesh
Sieve, is ready for a certain amount of clear water, is heated to seething with excitement, and highland barley flour and boiling water are pressed 120g：The ratio uniform of 500mL is mixed into
Together, 30min is stirred with 250r/min rotating speeds, when then standing 2 is small, is then filtered, obtains filtrate to get required highland barley
Water.
Further, the millet peptide powder, preparation method thereof is：
Using fresh millet, be put into clear water impregnated at 50 DEG C 2 it is small when, then take out, then by millet and water example in mass ratio
1：5 uniformly mixing, use mass fraction to adjust pH value to 9.5 for 5% sodium carbonate liquor, 20min are kept the temperature at 35 DEG C, then
Mass fraction is used to adjust pH value to neutrality for 1% hydrochloric acid solution again, 30min is kept the temperature at 30 DEG C, adds in millet quality 0.5%
Neutral proteinase carry out enzyme digestion reaction 5 it is small when, then carry out rotary evaporation concentration, dry, grinding crosses 200 mesh, obtains millet
Gly-His-Lys.
Further, the buckwheat slurry preparation method is：After buckwheat cleaning is lost no time, fumigated using 100 DEG C of vapor
40min, the buckwheat after then fumigating again press 1 with clear water:3 mass ratios mix, and are beaten, beating rate 3000r/
Min, mashing temperature be 40 DEG C, beating time 40min, cooled to room temperature to get.
Further, the Pumpkin Juice preparation method is：After pumpkin is removed the peel, smoked using 100 DEG C of vapor into horizontal high voltage
30min is steamed, pressure 0.045MPa then takes out pumpkin, and 10 times of water of pumpkin and its quality is mixed, is beaten, with
2500r/min beating rates be beaten 30min to get.
Further, the buckwheat juice preparation method with function of blood sugar reduction is：Pumpkin Juice is heated to 80 DEG C, heat preservation
Then 10min adds buckwheat slurry, coconut juice, millet Gly-His-Lys, highland barley water, xylitol successively, with 1500r/min rotating speeds stir 2 it is small when
Afterwards, the soybean lecithin for adding Pumpkin Juice quality 5% is emulsified, and sterilization 10min is then carried out under 121 DEG C of high-temperature steams, natural
After being cooled to room temperature, tinning, sealing are carried out, you can.
Embodiment 3
A kind of buckwheat juice with function of blood sugar reduction, is made by weight of following component：Pumpkin Juice 60, buckwheat slurry 12, coconut palm
Juice 10, millet Gly-His-Lys 4, xylitol 1.3, highland barley water 6；The highland barley water preparation method is：Highland barley is pulverized, crosses 20 mesh
Sieve, is ready for a certain amount of clear water, is heated to seething with excitement, and highland barley flour and boiling water are pressed 120g：The ratio uniform of 500mL is mixed into
Together, 30min is stirred with 250r/min rotating speeds, when then standing 2 is small, is then filtered, obtains filtrate to get required highland barley
Water.
Further, the millet peptide powder, preparation method thereof is：
Using fresh millet, be put into clear water impregnated at 50 DEG C 2 it is small when, then take out, then by millet and water example in mass ratio
1：5 uniformly mixing, use mass fraction to adjust pH value to 9.5 for 5% sodium carbonate liquor, 20min are kept the temperature at 35 DEG C, then
Mass fraction is used to adjust pH value to neutrality for 1% hydrochloric acid solution again, 30min is kept the temperature at 30 DEG C, adds in millet quality 0.5%
Neutral proteinase carry out enzyme digestion reaction 5 it is small when, then carry out rotary evaporation concentration, dry, grinding crosses 200 mesh, obtains millet
Gly-His-Lys.
Further, the buckwheat slurry preparation method is：After buckwheat cleaning is lost no time, fumigated using 100 DEG C of vapor
40min, the buckwheat after then fumigating again press 1 with clear water:3 mass ratios mix, and are beaten, beating rate 3000r/
Min, mashing temperature be 40 DEG C, beating time 40min, cooled to room temperature to get.
Further, the Pumpkin Juice preparation method is：After pumpkin is removed the peel, smoked using 100 DEG C of vapor into horizontal high voltage
30min is steamed, pressure 0.045MPa then takes out pumpkin, and 10 times of water of pumpkin and its quality is mixed, is beaten, with
2500r/min beating rates be beaten 30min to get.
Further, the buckwheat juice preparation method with function of blood sugar reduction is：Pumpkin Juice is heated to 80 DEG C, heat preservation
Then 10min adds buckwheat slurry, coconut juice, millet Gly-His-Lys, highland barley water, xylitol successively, with 1500r/min rotating speeds stir 2 it is small when
Afterwards, the soybean lecithin for adding Pumpkin Juice quality 5% is emulsified, and sterilization 10min is then carried out under 121 DEG C of high-temperature steams, natural
After being cooled to room temperature, tinning, sealing are carried out, you can.
Typical case：
Mr. Wang, male, 60 years old, due to the growth at age, the blood glucose of Mr. Wang was higher and higher, and dizziness can occur often, general weakness
Phenomenon, it is serious also to fall in a swoon and go into a coma, his normal life has so been seriously affected, but also his life is threaten, from
After the buckwheat juice for having taken the present invention, the blood glucose of Mr. Wang has arrived effective control, and also without unexpected in life
The phenomenon that stupor, and body is become better and better.
What certain, female, 62 years old, due to the plentifulness of living condition, what causes, and the blood glucose of certain was higher and higher, so seriously affects
What normal life of certain, needs the treatment of household daily, what normal life of certain has so been seriously affected, since this hair taken
After bright buckwheat juice, what blood glucose of certain has obtained good control, does not always have the phenomenon that stupor afterwards, and now
Without the treatment of household, and household is without having to worry about old man.
Claims (5)
1. a kind of buckwheat juice with function of blood sugar reduction, which is characterized in that be made by weight of following component：Pumpkin Juice
50-70, buckwheat slurry 10-15, coconut juice 6-12, millet Gly-His-Lys 3-5, xylitol 1.2-1.5, highland barley water 5-8；It is prepared by the highland barley water
Method is：Highland barley is pulverized, 20 mesh sieves is crossed, is ready for a certain amount of clear water, is heated to seething with excitement, by highland barley flour and boiling water
By 120g：The ratio uniform of 500mL is admixed together, and 30min is stirred with 250r/min rotating speeds, when then standing 2 is small, Ran Houjin
Row filtering, obtains filtrate to get required highland barley water.
2. a kind of buckwheat juice with function of blood sugar reduction as described in claim 1, which is characterized in that prepared by the millet Gly-His-Lys
Method is：
Using fresh millet, be put into clear water impregnated at 50 DEG C 2 it is small when, then take out, then by millet and water example in mass ratio
1：5 uniformly mixing, use mass fraction to adjust pH value to 9.5 for 5% sodium carbonate liquor, 20min are kept the temperature at 35 DEG C, then
Mass fraction is used to adjust pH value to neutrality for 1% hydrochloric acid solution again, 30min is kept the temperature at 30 DEG C, adds in millet quality 0.5%
Neutral proteinase carry out enzyme digestion reaction 5 it is small when, then carry out rotary evaporation concentration, dry, grinding crosses 200 mesh, obtains millet
Gly-His-Lys.
3. a kind of buckwheat juice with function of blood sugar reduction as described in claim 1, which is characterized in that the buckwheat starches preparation side
Method is：After buckwheat cleaning is lost no time, 40min is fumigated using 100 DEG C of vapor, the buckwheat after then fumigating again is pressed with clear water
1:3 mass ratios mix, and are beaten, beating rate 3000r/min, and mashing temperature is 40 DEG C, beating time 40min,
Cooled to room temperature to get.
A kind of 4. buckwheat juice with function of blood sugar reduction as described in claim 1, which is characterized in that the Pumpkin Juice preparation side
Method is：After pumpkin is removed the peel, 30min is fumigated into horizontal high voltage using 100 DEG C of vapor, pressure 0.045MPa then takes out south
10 times of water of pumpkin and its quality is mixed, is beaten by melon, with 2500r/min beating rates mashing 30min to get.
5. a kind of buckwheat juice with function of blood sugar reduction as described in claim 1, which is characterized in that described that there is hypoglycemic work(
Can buckwheat juice preparation method be：Pumpkin Juice is heated to 80 DEG C, keeps the temperature 10min, then adds buckwheat slurry, coconut juice, small successively
Rice Gly-His-Lys, highland barley water, xylitol, with 1500r/min rotating speeds stirring 2 it is small when after, the soybean lecithin of addition Pumpkin Juice quality 5% into
Row emulsification, then carries out sterilization 10min under 121 DEG C of high-temperature steams, after cooled to room temperature, carries out tinning, sealing, i.e.,
It can.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711297178.7A CN108041369A (en) | 2017-12-08 | 2017-12-08 | A kind of buckwheat juice with function of blood sugar reduction |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103421874A (en) * | 2013-08-05 | 2013-12-04 | 山西大学 | Preparation and application of functional millet bran peptides |
| CN106721756A (en) * | 2016-12-09 | 2017-05-31 | 深圳职业技术学院 | A kind of corn drink and its compounding method with function of blood sugar reduction |
-
2017
- 2017-12-08 CN CN201711297178.7A patent/CN108041369A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103421874A (en) * | 2013-08-05 | 2013-12-04 | 山西大学 | Preparation and application of functional millet bran peptides |
| CN106721756A (en) * | 2016-12-09 | 2017-05-31 | 深圳职业技术学院 | A kind of corn drink and its compounding method with function of blood sugar reduction |
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