CN108208572A - 一种糖尿病消渴食疗面条及其制作工艺 - Google Patents
一种糖尿病消渴食疗面条及其制作工艺 Download PDFInfo
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- CN108208572A CN108208572A CN201810075483.XA CN201810075483A CN108208572A CN 108208572 A CN108208572 A CN 108208572A CN 201810075483 A CN201810075483 A CN 201810075483A CN 108208572 A CN108208572 A CN 108208572A
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Abstract
本发明提供了一种糖尿病消渴食疗面条及其制作工艺，包括以下重量份的原料组成：面筋粉400‑600份；玉米500‑600份；苦荞200‑300份；桃胶150‑250份；玉米须50‑80份；山药40‑60份；葛根40‑65；魔芋30‑40份；百合45‑60份；白木耳15‑30份；瓜尔豆胶5‑10份；强筋剂4‑6份；盐5‑10份。食疗面条通过中医知食疗理论利用面食成分与中药的结合，为消渴症(糖尿病)患者提供有效稳定血糖甚至有一定降糖效果的面条主食。该食疗面条的制造工艺不仅保留了食疗效果，同时令面条具有较好的口感，饱腹感好，血糖稳定效果好。
Description
技术领域
本发明涉及营养食品领域，具体涉及到一种糖尿病消渴食疗面条及其制作工艺。
背景技术
面条属于深受我国民众喜爱的面食，但是对于糖尿病患者而言，面条易吸收，升糖较快，成为广大糖尿病患者严格控制的主食之一，而据世界卫生组织统计，全球总共4.22亿糖尿病患者，中国占据其中四分之一，成为名副其实的糖尿病大国。糖尿病属于终身疾病，目前医学上无法痊愈，只能通过胰岛素等药物将血糖维持在一定正常范围，由于多数降糖药物对于人体器官有严重的副作用，且必须天天定时定点服用。当病人血糖升高较快无法控制时，需要加大降糖药物的服用计量，又会增加降糖药物对于身体的副作用。因此一个为糖尿病人提供充足的能量和营养，又能在一定程度上降低或者稳定糖尿病人血糖的面条成为目前市面上急需解决的难题。
发明内容
为了克服上述现有技术中的缺陷，本发明提供了一种糖尿病消渴食疗面条及其制作工艺，该糖尿病消渴食疗面条及其制作工艺通过中医知食疗理论利用面食成分与中药的结合，为体虚乏力的病人提供滋补营养效果。
技术方案
一种糖尿病消渴食疗面条及其制作工艺，包括以下重量份的原料组成：面筋粉400-600份；玉米500-600份；苦荞200-300份；桃胶150-250份；玉米须50-80份；山药40-60份；葛根40-65；魔芋30-40份；百合45-60份；白木耳15-30份；瓜尔豆胶5-10份；强筋剂4-6份；盐5-10份。
包括以下重量份的原料组成：面筋粉500份、玉米500份、苦荞300份、桃胶200份、玉米须60份、山药50份、葛根50份、魔芋35份、百合50份、白木耳20份、瓜尔豆胶7份、强筋剂6份、食盐6份。
一种糖尿病消渴食疗面条制作工艺，用于上述的一种糖尿病消渴食疗面条，包括以下制作步骤还包括以下制作步骤：
步骤1、取玉米、苦荞、山药、葛根、桃胶、魔芋、百合、白木耳研磨成辅料粉留取备用；
步骤2、取玉米须泡入壶水中煮沸后自然冷却1小时得到玉米须水留取备用；
步骤3、取面筋粉与步骤1中辅料粉混合搅拌后加入步骤2中的玉米须水进行和面，和面过程中往面里依次加入强筋剂、食盐和瓜尔豆胶并继续和面，和成后的软面团留取备用；
步骤4、将静置好的面团放入压面机内进行初次压面为5-7mm厚度的面片；然后将面片放入压面机内进行第二次压面，压成3mm厚度的面片；将面片再次放入压面机内进行第三次压面，压制成1mm厚度的薄面片；将薄面片切割成均匀细度的面条后移至室外晒干后保存为成品。
所述强筋剂包括以下百分比组成成份：氯化钠50％，碳酸钠45％，三聚磷酸钠5％。
有益效果
本发明与现有技术相比，具有以下有益效果：
本发明中的食疗面条一个为糖尿病人提供充足的能量和营养，又能在一定程度上降低或者稳定糖尿病人血糖的面条成为目前市面上急需解决的难题。该食疗面条通过中医知食疗理论利用面食成分与中药的结合，为消渴症(糖尿病)患者提供有效稳定血糖甚至有一定降糖效果的面条主食。该食疗面条的制造工艺不仅保留了食疗效果，同时令面条具有较好的口感，饱腹感好，血糖稳定效果好。
具体实施方式
为更好地说明阐述本发明内容，下面结合实施实例进行展开说明：
本发明提供了一种糖尿病消渴食疗面条，包括以下重量份的原料组成：
面筋粉400-600份；
玉米500-600份；苦荞200-300份；桃胶150-250份；玉米须50-80份；山药40-60份；葛根40-65；魔芋30-40份；百合45-60份；白木耳15-30份；
瓜尔豆胶5-10份；强筋剂4-6份；盐5-10份。
一种糖尿病消渴食疗面条制作工艺，用于上述的一种糖尿病消渴食疗面条，包括以下制作步骤还包括以下制作步骤(以下各原料重量份均为优选)：
步骤1、取玉米500份、苦荞300份、山药50份、桃胶200份、葛根50份、魔芋35份、百合50份、白木耳20份研磨成辅料粉留取备用；
步骤2、取玉米须60份泡入壶水中煮沸后自然冷却1小时得到玉米须水留取备用；
步骤3、取面筋粉500份与步骤1中辅料粉混合搅拌后加入步骤2中的玉米须水进行和面，和面过程中往面里依次加入强筋剂6份、食盐6份和瓜尔豆胶7份并继续和面，和成后的软面团留取备用；
步骤4、将静置好的面团放入压面机内进行初次压面为5-7mm厚度的面片；然后将面片放入压面机内进行第二次压面，压成3mm厚度的面片；将面片再次放入压面机内进行第三次压面，压制成1mm厚度的薄面片；将薄面片切割成均匀细度的面条后移至室外晒干后保存为成品。
所述强筋剂包括以下百分比组成成份：氯化钠50％，碳酸钠45％，三聚磷酸钠5％。
具体的，本发明中的食疗面条一个为糖尿病人提供充足的能量和营养，又能在一定程度上降低或者稳定糖尿病人血糖。针对糖尿病人的体质症候设计，以滋阴润燥，生津解渴食疗辅助药物治疗为出发点，兼即营养全面性。产品色泽自然柔和，煮成后汤清面滑，口感爽滑而不腻，食后有余味。
该食疗面条通过中医知食疗理论利用面食成分与中药的结合，为消渴症(糖尿病)患者提供有效稳定血糖甚至有一定降糖效果的面条主食。该食疗面条的制造工艺不仅保留了食疗效果，同时令面条具有较好的口感，饱腹感好，血糖稳定效果好。
以下为本发明中原料营养成份和性味功能介绍：
面筋粉，味甘，性凉。是面粉洗去淀粉和杂质的产品，面粉中只含30％面筋，是小麦粉中特有的胶体混合蛋白质，由麦胶蛋国质和麦谷蛋白质组成。面筋蛋白质含量高于瘦猪肉、鸡肉、鸡蛋和大部份豆制品，属于高蛋白、低脂肪、低糖、低热量食物，还含有丰富的钙、铁、磷、钾等多种微量元素。100克水面筋含能量140千卡、蛋白质23.5毫克、脂肪0.1毫克、炭水化合物11.4毫克、膳食纤维0.9毫克、维生素B1 0.1毫克、维生素B2 0.07毫克、烟酸11毫克、维生素E 0.65毫克、钙76毫克、铁4.2毫克、铀15毫克。
水面筋适合肥胖和体虚劳倦，内热烦渴者食用。既可作为主食，也可制作美味菜肴。《本草纲目》指出：“解热、和中、劳热人宜煮食之。”《食鉴本草》指出：性凉寒、宽中、益气。”《随息居饮食谱》指出：“解热、止渴、消烦。”
玉米，味甘，性平微温。具有调中开胃、益肺宁心、清湿热、利肝胆功能。玉米维生素含量高，是稻米、面粉5倍以上，还含有丰富的钙、镁、硒、玉米黄质、纤维素、维生素E和脂肪酸。长期食用具有降低胆固醇、延缓衰老，减轻动脉硬化，对抗眼睛老化，就激大脑细胞增强记忆力，促进肠道蠕动和废物排泄作用。
苦荞，味苦，性平寒。归脾、胃、大肠经。《本草纲目》记载：“实肠胃、益气力、续精神、利耳目、能练五脏浮秽”。有检测数据表明：苦荞中所含苦荞醇能提高胰岛素的敏感性，达到降低血糖和血脂水平作用。哈尔滨医科大学公共卫生学院调查表明：主食荠麦地区人群与不食荞麦地区人群比较，后者高血糖(血糖高于正常值的)检出率高4倍，后者(患消渴)糖尿病的高一倍。苦荞含类黄酮主要有芦丁、槲皮素等物质，能软化血管，活血化瘀，降低血搪尿糖，降低甘油三脂和低密度胆固醇作用。荷兰籍米切尔博士对805名老年人分组.分别对日摄入生物类黄酮30mg和19mg进行比较，前者死于冠心病者降低50％。苦养麦中镁的含量比小麦高11倍，镁对心肌活动有良好的调节作用。苦荞具有降血糖、降血脂、降尿糖、疗胃疾和改善便秘的良好功能，是食药兼用的好食材。
桃胶，味甘、苦，性平。归大肠、膀脱经。桃胶的主要成份为半乳糖，(存在于哺乳动物的乳汁或部份植物的胶中的一种单糖，是构成脑神经系统中脑苷脂的成份)、鼠李糖(产于鼠李科植物中，与老鼠没关系)、a一葡萄糖醛酸等。《纲目》记载：“桃茂盛时，以刀割树皮，久则胶溢出，采收。和血益气、治下痢，止痛。”《本草逢原》指出：″桃树上胶，最通津液，能治血淋、石淋，痘疮黑陷。”《别录》记载：“主保中不饥，忍风寒。”中药大辞典收录《草药验方交流集》验方：“治糖尿病：桃胶，用微温水洗净，放在小锅内煮食，随便加些调味盐类亦可，(但不要加入甜味)，每次服一至二两。”
玉米须，昧甘、淡，性平。归肾、肝、胆经。具有利尿消肿，平肝利胆，消暑清热，抗过敏，强心开胃功能。《现代实用中药》记载：“对肾脏病、浮肿性疾患、糖尿病、胆结石、黄疸性肝炎有效。”《全国中草药汇编》记载“治急慢性肾炎、水肿、急慢性肝炎、高血压、糖尿病、胆结石。”
玉米须经现代技术检测，黄酮类物质含量高达2.1106％，比玉米粒高15倍。还含有很高的人体必须氨基酸、绿原酸、甲酸、乙酸、乳酸、丁二酸、软脂酸等物质。黄酮类具有抗氧化、抗癌、抗血管增生、消炎、抗病毒作用，还能提高血小板数目、抗溶血、抗过敏、治疗荨麻疹和哮喘。
山药，味甘，性平。归脾、肺、肾经。属于既是食品又是药品的保健类中药材，具有补脾养胃，生津益肺，补肾涩精功能。入药才用于治疗脾虚食少，久泻不止，肺虚喘咳，肾虚遗精，白带过多，泄泻便溏，尿频，虚热，消渴。用于食材，可制成多种美味食品。
葛根，味甘、辛，性平。既有药用价值，也是营养保健食品，含有对人体非常有益的葛根素和黄酣类物质，提纯的葛根紊临床用干增加冠状动脉血流量，降低血管阻力，调节血液循环，降低心肌耗氧。葛粉的功能：清热凉血，抗菌消炎，抗氧化、过敏、病毒和糖尿病并发症等。作为保健食材.能做出大众喜爱的各式食品。
魔芋，味辛，性温。具有活血化淤、解毒消肿、化痰软坚、宽肠通便、结胃、整肠、补钙等作用，作为中药用于瘰疬痰核，损伤淤肿，便秘腹痛，牙龈肿痛等症。作为食材味道鲜美，口感宜人，每100克魔芋粉含蛋白质2.2克，脂肪0.1克，碳水化合物17.5克，钙19毫克，磷51毫克。重要的是含有黏液蛋白、甘露糖酐、葡萄甘露聚糖等对人体有益物质。妻黏液蛋白能阻止胆固醇的积累，预防动脉硬化，有益于心脑血管；甘露糖酐能提高人体免疫能力，有干扰癌细胞代谢的作用；葡萄甘露聚糖食后有饱腹感，能延缓糖的吸收，有效降低餐后血糖，减轻胰脏负担，适合糖尿病人对食物的需求。
百合，味甘，做舌，性平。入心、肺胆、大小肠经。润肺止咳，宁心安神，补脾健胃，滋阴润燥，利大小便，养五脏，清痰火，补虚损，安心，定胆，益志。常于治肺痨久咳，咳吐痰血，烦躁不安，神志恍惚，脚气浮肿，肺热咳嗽，通身疼痛，热病后虚热末清，喉痹。
百合是典型的药食两用产品，食用一般选取片大肥厚，质地细腻，色泽白嫩，营养丰富，口味甜美的品种。百合成熟采收在秋季，正值天高气爽的秋燥季节，这时的人体刚经过炎夏，精血津液耗损较大，极易患秋燥症，食用百合正当其时，可以防止和消除秋燥的困扰。消渴病人大多属于阴津亏损.虚火上燔，脾胃燥热，表现为饮食多而增燥热，多燥热而愈消瘦恶性循环。所以适合消渴病人食用，以增加滋阴润燥的调理效果。
白木耳，味甘、淡，性平凉，滋阴润肺，养胃生津。传统用于治肺热燥肺热，干咳痰嗽，咯血，痰中带血，虚热口渴，虚劳咳嗽。白木耳的营养价值很高，每100克含钾15.58毫克、钙36毫克、镁54毫克、烟酸1.3毫克、核黄素1.25毫克，硒1.95微克，并且含有海藻糖、多宿戊糖、甘露糖醇等肝糖，能提高肝脏的解毒能力。
瓜尔豆胶，是植物瓜尔豆种子的提取物，由于具有很强的黏度和增稠性又能改善口惑，而被广泛用于冰淇淋、果冻、酸乳、挂面等食品的添加剂。添加瓜尔豆胶，有益于面条表面光滑易于成型，口感爽滑而不油腻，水煮不混汤。
(速效)强筋剂，其组成成份为：氯化纳即食用盐50％，碳酸铀(Na2CO3)即纯碱45％，三聚磷酸钠(STPP)5％。制作面条能增强面筋蛋白的交联，形成淀粉间的网络结构，强化面的筋质，赋予制品良好的粘弹性、延伸性和韧性。
食盐用于和面，可强化面筋，使面团更易拉伸，面条的口感更为柔和而有筋道。
本发明中糖尿病消渴食疗面条的主配方依据传统学医药学理论选取，针对糖尿病人的体质症候设计，以滋阴润燥，生津解渴食疗辅助药物治疗为出发点，兼即营养全面性。产品色泽自然柔和，煮成后汤清面滑，口感爽滑而不腻，食后有余味。
本发明的原料配方经数十次制作实践，多次变更配方才得以最终定型。产品经消渴病人试用，煮食方便，饱腹感好，耐饥性强，食疗效果明显。适用人群广泛。
以上食材的特点是低脂、低热、低糖，营养全面而丰富，口感软滑，口味适众，适合各类人群保健食用，尤其适用于血糖高、血脂高、尿糖高、便秘及老年人保健食用，也具有排毒养颜的良好效果。
最后应说明的是：以上实施例仅用以说明本发明的技术方案，而非对其限制；尽管参照前述实施例对本发明技术方案进行了详细的说明，本领域的技术人员应当理解，其依然可以对前述实施例所记载的技术方案进行修改，或者对其中部分技术特征进行同等替换；而这些修改或者替换，并不使相应技术方案的本质脱离本发明各实施例技术方案的精神与范围。
Claims (5)
1.一种糖尿病消渴食疗面条，其特征在于，包括以下重量份的原料组成：面筋粉400-600份；玉米500-600份；苦荞200-300份；桃胶150-250份；玉米须50-80份；山药40-60份；葛根40-65；魔芋30-40份；百合45-60份；白木耳15-30份；瓜尔豆胶5-10份；强筋剂4-6份；盐5-10份。
2.根据权利要求1所述的一种糖尿病消渴食疗面条，其特征在于，包括以下重量份的原料组成：面筋粉500份、玉米500份、苦荞300份、桃胶200份、玉米须60份、山药50份、葛根50份、魔芋35份、百合50份、白木耳20份、瓜尔豆胶7份、强筋剂6份、食盐6份。
3.一种糖尿病消渴食疗面条制作工艺，其特征在于，用于制作权利要求1或2所述的一种糖尿病消渴食疗面条，包括以下制作步骤：
步骤1、取玉米、苦荞、山药、葛根、魔芋、桃胶、百合、白木耳研磨成辅料粉留取备用；
步骤2、取玉米须泡入壶水中煮沸后自然冷却1小时得到玉米须水留取备用；
步骤3、取面筋粉与步骤1中辅料粉混合搅拌后加入步骤2中的玉米须水进行和面，和面过程中往面里依次加入强筋剂、食盐和瓜尔豆胶并继续和面，和成后的软面团留取备用；
步骤4、将静置好的面团放入压面机内进行初次压面为5-7mm厚度的面片；然后将面片放入压面机内进行第二次压面，压成3mm厚度的面片；将面片再次放入压面机内进行第三次压面，压制成1mm厚度的薄面片；将薄面片切割成均匀细度的面条后移至室外晒干后保存为成品。
4.根据权利要求1所述的一种糖尿病消渴食疗面条，其特征在于，所述强筋剂包括以下百分比组成成份：氯化钠50％，碳酸钠45％，三聚磷酸钠5％。
5.根据权利要求2所述的一种糖尿病消渴食疗面条，其特征在于，所述强筋剂包括以下百分比组成成份：氯化钠50％，碳酸钠45％，三聚磷酸钠5％。
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| CN103689375A (zh) * | 2012-09-27 | 2014-04-02 | 河南工业大学 | 一种适合糖尿病人的面条配方及其加工方法 |
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| CN107114680A (zh) * | 2017-05-31 | 2017-09-01 | 成都鲜美诚食品有限公司 | 超弹营养面条 |
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| CN103689375A (zh) * | 2012-09-27 | 2014-04-02 | 河南工业大学 | 一种适合糖尿病人的面条配方及其加工方法 |
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