CN108634240A - 柚子皮减肥菜及其制备方法 - Google Patents

柚子皮减肥菜及其制备方法 Download PDF

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CN108634240A
CN108634240A CN201810396918.0A CN201810396918A CN108634240A CN 108634240 A CN108634240 A CN 108634240A CN 201810396918 A CN201810396918 A CN 201810396918A CN 108634240 A CN108634240 A CN 108634240A
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董珉
董珊珊
郭春华
李丽琼
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Abstract

本发明的柚子皮减肥菜，包括以下重量份数的组分：柚子皮：200～300；茶叶：1～10；甜茶：1～10；红辣椒：1～5；麦片：5～10；β‑环状糊精：5～10；蜂蜜：5～10；食醋：0.5～3；复合维生素B：0.015～0.03；植物油：3～6；食盐：0.5～1。试验证明适合男女老少，减肥效果明显。

Description

柚子皮减肥菜及其制备方法
技术领域
本发明涉及减肥领域，具体是柚子皮减肥菜及其制备方法。
背景技术
人们食用柚子，都是将外面的绿皮含里面白色的那层剥除，吃里面的肉瓣。剥除的部分就是柚子皮，但其实将柚子皮晒干后在中医是一种好用的药材，不同于内肉的寒性，柚子皮性温，有理气、止痛、化痰止咳作用。
通常，柚子皮的运用在于：制成蚊香；制备精油；泡澡美容；茶饮：将柚子皮的白色部分及外皮绿色部分直接一起剥下，晒成干燥状后切成条或片状，煮成浓茶饮用，有开胃透气的功效；菜食；包括凉拌、炒菜和夹酿(即用两片柚子皮之间加肉馅后蒸熟)。
但是未见有柚子皮用于减肥的文献报道。
发明内容
为了开发柚子皮的新用途，本发明提供一种柚子皮减肥菜及其制备方法。
柚子皮减肥菜，包括以下重量份数的组分：柚子皮：200～300；茶叶：1～10；甜茶：1～10；红辣椒：1～5；麦片：5～10；β-环状糊精：5～10；蜂蜜：5～10；食醋：0.5～3；复合维生素B：0.015～0.03；植物油：3～6；食盐：0.5～1；
所述柚子皮、茶叶、甜茶、红辣椒均为干燥物；所述复合维生素B是维生素B1/维生素B2/维生素B6/烟酰胺/泛酸钙重量比为1/1/0.1/6～10/0.5的混合物。
优选地，包括以下重量份数的组分：柚子皮：240～260；茶叶：3～5；甜茶：3～5；红辣椒：2～3；麦片：5～8；β-环状糊精：5～8；蜂蜜：5～8；食醋：1～2；复合维生素B：0.015～0.03：植物油：3～6；食盐：0.5～1。
优选地，所述红辣椒为粉状。
进一步，所述植物油选自：橄榄油、茶油、花生油、芝麻油、葵花籽油、玉米油和大豆油。
上述的柚子皮减肥菜的制备方法，包括以下步骤：
S1、将柚子皮切成2～3cm大小的薄片；
S2、然后与茶叶、甜茶、红辣椒、麦片、β-环状糊精、蜂蜜、植物油、食盐拌匀；
S3、将复合维生素B溶于食醋，与S2所得拌匀；
S4、低温或瞬时快速杀菌；
S5、计量、包装。
作为优选，杀菌方法选自：微波杀菌法、紫外杀菌法、巴氏杀菌法。
本发明中的主要组分柚子皮含有大量的能帮助缓解便秘的纤维质，含糖量非常低，并且富含柚皮甙和芦丁等黄酮类物质，利于减肥。
茶叶可促进脂肪代谢与分解，维持正常的生理机能，克服了替食型、排汇型、神经抑制型等减肥产品破坏饮食规律，降低人体机能，而诱发其它疾病的缺点。其中的茶多酚具有提高新陈代谢、抗氧化、清除自由基等作用，可以由许多三酸甘油酯解脂酶作用及活化蛋白质激酶，减少脂肪细胞堆积，因此达到减肥的效果。茶碱、咖啡因可兴奋中枢，有利于减肥。
甜茶富含氨基酸，微量元素外，维生素C、B1、B2、B3、超氧化物岐化酶，特别是钙达0.84％，每天摄入1800毫克的钙，就能使身体少吸收80卡路里的热量。另外甜茶中的甜茶素味道极甜，可发挥抑制苦味的作用。
辣椒可以促进新陈代谢，吃完辣椒后，它会使身体再燃烧热量20分钟。
麦片：富含纤维素，是最能让人有饱腹感的食品，富含纤维素。
β-环状糊精、蜂蜜：苦味抑制剂。
食醋：保护维生素B，同时增加味感。
维生素B参与体内糖、蛋白质和脂肪的代谢。使用复合维生素B考虑了VB的融合作用和每日摄取量要求(维生素B1成人每天需摄入2mg，维生素B2成年人每天应摄入2～4mg，维生素B6人体每日需要量约1.5～2mg，烟酰胺成人的建议每日摄取量是13～19mg，泛酸钙1mg)。
植物油：富含不饱和脂肪酸，
不摄取过多盐分是减肥的基本原则之一，本发明中食盐用量符合低盐标准(低盐饮食指每日可用食盐不超过2克或酱油10ml)。
柚子皮性温，甜茶甘凉，辣椒辛热，麦片性味甘温，所以本发明配伍符合减肥的另一个基本原则：不摄取让身体寒冷的食物。
本发明提供的制备中的特别是杀菌方法采用低温或瞬时快速杀菌法，不破坏VB(VB是水溶性维生素，它怕光、怕水、怕热、怕氧化，多在80度温度下被破坏)。
柚子皮减肥菜食用时，每天一次，每次50～100g。加适量水，蒸、煮后食用柚子皮和汤。
具体实施方式
称取原料：柚子皮：250g；茶叶：5g；甜茶：5g；红辣椒：3g；麦片：8g；β-环状糊精：g8；蜂蜜：8g；食醋：2g；复合维生素B：0.03g；植物油：6g；食盐：1g。
所述红辣椒为粉状。
植物油为橄榄油。
所述柚子皮、茶叶、甜茶、红辣椒均为干燥物；所述复合维生素B是维生素B1/维生素B2/维生素B6/烟酰胺/泛酸钙重量比为1/1/0.1/6～10/0.5的混合物。
然后，
S1、将柚子皮切成2～3cm大小的薄片；
S2、然后与茶叶、甜茶、红辣椒、麦片、β-环状糊精、蜂蜜、植物油、食盐拌匀；
S3、将复合维生素B溶于食醋，与S2所得拌匀；
S4、巴氏杀菌法杀菌；
S5、按每小袋内包装50g计量、包装，按每大袋放入两个小袋包装成为100g的商品柚子皮减肥菜。
依上述所得的柚子皮减肥菜，按照每天一次，每次50～100g食用。减肥效果如下。
目前常用的体重指数(body mass index)简称BMI，又译为体质指数。它是一种计算身高比体重的指数。具体计算方法是以体重(千克，kg)除以身高(米，m)的平方，即BMI＝体重/身高/身高(kg/m2)。研究表明，大多数个体的体重指数与身体脂肪的百分含量有明显的相关性，能较好地反映机体的肥胖程度，如表1所示。
表1
轻体重BMI 健康体重BMI 超重BMI 肥胖BMI
BMI＜18.5 18.5≤BMI＜24 24≤BMI＜28 28≤BMI
20位肥胖患者(28≤BMI)饮用该柚子皮减肥菜，其中有男性5名、女性15名，年龄范围为15～60岁。食用一个月之后，3名男性和11名女性的BMI在24～28之间，其余的人BMI在18.5～24之间，减肥效果明显。

Claims (6)

1.柚子皮减肥菜，其特征在于，包括以下重量份数的组分：柚子皮：200～300；茶叶：1～10；甜茶：1～10；红辣椒：1～5；麦片：5～10；β-环状糊精：5～10；蜂蜜：5～10；食醋：0.5～3；复合维生素B：0.015～0.03；植物油：3～6；食盐：0.5～1.2；
所述柚子皮、茶叶、甜茶、红辣椒均为干燥物；所述复合维生素B是维生素B1/维生素B2/维生素B6/烟酰胺/泛酸钙重量比为1/1/0.1/6～10/0.5的混合物。
2.如权利要求1所述的柚子皮减肥菜，其特征在于，柚子皮：240～260；茶叶：3～5；甜茶：3～5；红辣椒：2～3；麦片：5～8；β-环状糊精：5～8；蜂蜜：5～8；食醋：1～2；复合维生素B：0.015～0.03；植物油：3～6；食盐：0.5～1。
3.如权利要求1或2所述的柚子皮减肥菜，其特征在于，所述红辣椒为粉状。
4.如权利要求1或2所述的柚子皮减肥菜，其特征在于，所述植物油选自：橄榄油、茶油、花生油、芝麻油、葵花籽油、玉米油和大豆油。
5.权利要求1所述的柚子皮减肥菜的制备方法，其特征在于，包括以下步骤：
S1、将柚子皮切成2～3cm大小的薄片；
S2、然后与茶叶、甜茶、红辣椒、麦片、β-环状糊精、蜂蜜、植物油、食盐拌匀；
S3、将复合维生素B溶于食醋，与S2所得拌匀；
S4、低温或瞬时快速杀菌；
S5、计量、包装。
6.如权利要求5所述的制备方法，其特征在于，杀菌方法选自：微波杀菌法、紫外杀菌法、巴氏杀菌法。
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