CN108887658A - 一种治疗糖尿病的保健酱油及其制作方法 - Google Patents
一种治疗糖尿病的保健酱油及其制作方法 Download PDFInfo
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Abstract
本发明公开了一种治疗糖尿病的保健酱油及其制作方法，属于调味品技术领域。本发明所述酱油包含基础酱油70～85%和中草药提取液15～30%，总百分比为100%，其中，所述中草药提取液的组分按以下重量份组成：蛇床子8～15份、莲子须8～15份、山茱萸8～15份、白鲜皮8～15份、益智仁10～25份、桑葚10～25份、炙黄芪10～25份、山药10～25份、银花藤10～25份、白茯苓10～20份、五倍子8～15份、鸡内金5～10份、三七粉15～30份。所述基础酱油由以下重量份的原料制得：黄豆40～60份、黑米10～15份、小麦30～40份、调味香料3～8份、食盐12～18份、柠檬酸2～6份、水35～65份。本发明酱油营养丰富、口感醇厚、长期食用可以治疗糖尿病、控制血糖、提高免疫力，促进新陈代谢等作用。
Description
技术领域
本发明本发明涉及调味品技术领域，具体涉及一种治疗糖尿病的保健酱油及其制作方法。
背景技术
传统酿造酱油是以大豆、小麦等原料，经过原料预处理、制曲、发酵、浸出淋油及加热配制等工艺生产出来的具有特殊色、香、味的液体调味品，主要营养成份包括氨基酸、可溶性蛋白质、维生素、原糖及多种微量元素和有机酸， 具有一定的营养、保健作用。
市面上的大部分酱油仅仅是简单的佐餐调味用品，所具备的的保健功效有限，随着社会的进步和消费者日益增长的物质的要求，消费者对酱油调味的要求也越来越高；但是目前市场的酱油基本上都是满足调色、调味的基本要求，没有预防、减缓疾病、强身健体的功效；由于现代人的生活节奏以及诸多不良的饮食习惯，导致现代人越来越多的疾病的发生，例如糖尿病、肥胖症、高血压等。随着生活水平的不断提高，不良的饮食习惯也随之而来，同时，糖尿病、高血压这种富贵病也随之而来了。特别是糖尿病对生活的影响相信大家都能了解，经常谈到糖尿病而色变，尤其是糖尿病带来的并发症，严重危害着人们的生活质量，糖尿病是一组以高血糖为特征的代谢性疾病。高血糖则是由于胰岛素分泌缺陷或其生物作用受损，或两者兼有引起。糖尿病时长期存在的高血糖，导致各种组织，特别是眼、肾、心脏、血管、神经的慢性损害、功能障碍。
本发明通过将中药配方结合的独特药性与酱油相结合，制得的酱油既能赋予酱油独特的风味，又增强了酱油的营养性及保健功能，并且对糖尿病起积极的治疗作用。
发明内容
本发明的目的在于提供一种治疗糖尿病的保健酱油及其制作方法，以解决上述背景技术中提出的问题。
为实现上述目的，本发明提供如下技术方案：
一种治疗糖尿病的保健酱油，其特征在于：所述酱油包含基础酱油70～85%和中草药提取液15～30%，总百分比为100%，其中
优选地，所述中草药提取液的组分按以下重量份组成：蛇床子8～15份、莲子须8～15份、山茱萸8～15份、白鲜皮8～15份、益智仁10～25份、桑葚10～25份、炙黄芪10～25份、山药10～25份、银花藤10～25份、白茯苓10～20份、五倍子8～15份、鸡内金5～10份、三七粉15～30份。
优选地，所述基础酱油由以下重量份的原料制得：黄豆40～60份、黑米10～15份、小麦30～40份、调味香料3～8份、食盐12～18份、柠檬酸2～6份、水35～65份。
优选地，所述调味香料由以下重量份的原料制成:大蒜1.2～3份、干洋葱0.8～1.5份、花椒0.2～0.4份、白芝麻0.2～2份。
其中，一种治疗糖尿病的保健酱油的制备方法，包括以下步骤：
步骤一，按上述配比称取蛇床子、莲子须、山茱萸、白鲜皮、益智仁、桑葚、炙黄芪、山药、银花藤、白茯苓、五倍子、鸡内金、三七粉； 将所有中草药清洗烘干消毒，所有的中草药冷水放入，加热温度保持在55～90℃浸泡2～3h后，过滤，滤渣后再加入其重量3～5倍的水中加热，加热温度保持70～90℃浸泡0.5～2h，过滤，合并两次滤液；
步骤二，将滤渣烘干后，放入粉碎机将其粉碎成中草药粉末，将所得的中草药粉末重复步骤一的步骤，压榨得中草药提取液；合并步骤一和步骤二的滤液和中草药提取液，得中草药上清液；
步骤三，按配比取黄豆、黑米、小麦放入其配比1倍的清水中浸泡肥大，浸泡时间50～80min，豆皮起皱纹为度，将浸泡好的黄豆、黑米、小麦滤水取出，放入蒸桶，水开后，连续蒸煮3～6h，制得蒸料；
步骤四，将蒸料冷却到37～45℃后，将其均匀摊开后，放入密封的温室内进行发酵，经过发酵的蒸料表面出现黄绿色的曲霉和酵母菌时取出；倒入木桶或缸内，蒸料和水按1：0.25的比例添加清水并搅拌，使其吸足水份，把余水倒掉，装入竹篓内，上面加盖棉布，然后放在温室内继续发酵，约7～9h，当手插进豆有热感，鼻闻有酱油香味时，停止发酵；
步骤五，将步骤二的中草药上清液和步骤四发酵所得的蒸料放入带有出油眼的木桶中混合酿造，加入调味香料、食盐、水后，盖上桶盖并用牛皮纸封好；
步骤六，经过3～5个月的酿制后，把出油眼的木塞拔掉，套上用尼龙丝织成的罗网进行过滤，接着用盐水分5天冲进桶内，从出油眼流出的即为酱油，最后经过高温灭菌，浓缩，过滤后再加入柠檬酸搅拌均匀，沉淀后即可灌装。
优选地，所述的发酵时间为7~9天，发酵温度为37～48℃。
优选地，所述的盐水是由1：0.17的盐和水进行配比所得。
优选地，所述灭菌温度为150～180℃。
优选地，所述浓缩是将前步骤所得置于浓缩设备中，在60～70℃的环境下浓缩到糖度为48～55%。
上述配方，该保健酱油的中草药以及其他组分各自的功效如下：
蛇床子的功效和作用：蛇床子含有蛇床子素（OST）具有抗炎、抗氧化及延缓细胞衰老等作用，并且具有降血糖的作用。
莲子须的功效和作用：具有降压、安神、强心、清热的作用。
山茱萸的功效和作用：补益肝肾，收敛固涩，固精缩尿，止汗、生津止渴，用于腰膝酸痛，头晕耳鸣，遗尿尿频，大汗虚脱 。内热消渴。山茱萸有抗糖尿病的作用，能增强其心肌收缩性，提高心脏效率， 扩张外周血管，明显增强心脏泵血功能, 使血压升高，抑制血小板聚集的作用。
白鲜皮的功效和作用：有清热燥湿，祛风解毒。用于湿热疮毒、黄水淋漓、湿疹、疥癣疮癞、风湿热痹、黄疸尿赤。
益智仁的功效和作用：补肾固精缩尿，用于肾虚遗精，遗尿等症，温脾摄涎、止泻，用于脾胃虚寒泄泻，吐涎唾诸证。
桑葚的功效和作用：有滋阴补血、生津润肠、丰肌悦色、黑发明目、调节血糖等作用。
炙黄芪的功效和作用：健脾补中，升阳举陷，益卫固表，利尿，托毒生肌，调节血糖。主要应用于脾气虚所致的倦怠乏力，食少便溏，久泻脱肛，内脏下垂，浮肿少尿者。肺气虚所至咳喘日外，气短神疲者。气虚自汗者。气血亏虚，疮疡难溃难腐，或溃久难敛者。
山药的功效和作用：滋补健身，延缓衰老，收涩固肠止泻，防治动脉硬化的冠心病，益智健脑，补虚降血糖，治疗糖尿病，益气补气，止咳定喘，减肥美容，护肤养颜，填精固肾，增强性功能，填精固肾，治疗小便频数，富含有机锗，治疗癌症，增强人体消化吸收功能，治疗食欲不振消化不良，软坚散结，治疗赤肿硬结、结核坚硬不溃等症，增强骨质，治疗软骨病，防止结缔组织萎缩为，预防胶原病发生，补中益气，可使人耳目聪明。
银花藤的功效和作用：清热解毒、利水祛湿、能治关节肿痛、能解毒。
白茯苓的功效和作用：渗湿利水，健脾和胃，宁心安神。用于小便不利，水肿胀满，痰饮咳逆，呕吐，脾虚食少，泄泻，心悸不安，失眠健忘，祛斑增白、润泽皮肤,还可以增强免疫功能,扩张血管。
五倍子的功效和作用：有活血、止血、止汗作用。
鸡内金的功效和作用：消食健胃，涩精止遗。消积滞，健脾胃。治食积胀满，呕吐反胃，泻痢，消渴，牙疳口疮。
三七粉的功效和作用：有活血、补血、止血的作用，能改善心肌缺血，抗心律失常作用，还能够降血脂，降血压，防止动脉粥样硬化等作用。
黑米的功效和作用：黑米具有滋阴补肾，健脾暖肝、补益脾胃，益气活血，养肝明目等疗效。经常食用黑米，有利于防治头昏、目眩、贫血、白发、眼疾、腰膝酸软、肺燥咳嗽、大便秘结、小便不利、肾虚水肿、食欲不振、脾胃虚弱等症。具有抗衰老、预防动脉硬化，保健，延年益寿，改善贫血，控制血压，减少心脑血管疾病的作用。
洋葱,含有气味物质硫醇、二硫化物、三硫化物、多种氨基酸等，具有较高的药用价值，能降血脂、抗血小板凝集、抗炎、平喘等，还有较好的降血糖作用。
综上所述，本发明的有益效果是：
1、本发明中草药提取液的配方传承中医之精华，其组方药理为：调节血糖、软化血管、降低血脂、祛尿糖、抑菌止血、止汗，镇痛、养阴生津、滋阴降火补肾，提高免疫力，促进新陈代谢等功效。与基础酱油的结合，不仅营养丰富，口感味美，还能够对糖尿病起到积极的治疗作用和防治作用。首先，蛇床子、桑葚、山药、洋葱的结合主要先控制和调节糖尿病的血糖，防止因血糖增高引发其他病状，提高机体免疫力，通过白鲜皮、桑葚、银花藤、莲子须、鸡内金、炙黄芪、五倍子、白茯苓的清热解毒、生津止渴，利尿脱毒，内热消渴等功效药理改善糖尿病的口渴、尿多、汗多等不适症状，山药、莲子须能够强心安神的功效，改善精神怠倦、全身乏力的等症状，再通过山茱萸、三七粉、五倍子、黑米的药理补气血、活血、安神、促进人体新陈代谢，提高机体免疫力，中草药方与酱油的结合，适合糖尿病患者长期食用，从而起到治疗的效果。
2、基础酱油采用富含高蛋白的黄豆、黑米、小麦等原料进行制备，各主原料营养极其丰富，组方配比合理，具有润肠通便、调节血糖，预防癌症的作用，适合各种人群；调味香料中采用干洋葱，不仅营养丰富，且具有降血脂、降血糖作用，与花椒、芝麻、大蒜等调味料搭配合理，香味十足。
3、本发明酱油不仅营养丰富、口感醇厚、味道鲜美，烹调时增加食欲，长期食用有利于新陈代谢，提高机体免疫力，减少自由基对人体的损害，以达到加强营养、预防和缓解疾病的功效。
具体实施方式
以下通过实施例对本发明做进一步阐述：
实施例1
一种治疗糖尿病的保健酱油，所述酱油包含基础酱油85%和中草药提取液15%，总百分比为100%， 其中，
所述中草药提取液的组分按以下重量份组成：蛇床子8份、莲子须8份、山茱萸8份、白鲜皮8份、益智仁10份、桑葚10份、炙黄芪10份、山药10份、银花藤10份、白茯苓10份、五倍子8份、鸡内金5份、三七粉15份。
所述基础酱油由以下重量份的原料制得：黄豆40份、黑米10份、小麦30份、调味香料3份、食盐12份、柠檬酸2份、水35份。
所述调味香料由以下重量份的原料制成:大蒜3份、干洋葱1.5份、花椒0.4份、白芝麻2份。
一种治疗糖尿病的保健酱油的制备方法，包括以下步骤：
步骤一，按上述配比称取蛇床子、莲子须、山茱萸、白鲜皮、益智仁、桑葚、炙黄芪、山药、银花藤、白茯苓、五倍子、鸡内金、三七粉，将所有中草药清洗烘干消毒，所有的中草药冷水放入，加热温度保持在90℃浸泡3h后，过滤，滤渣后再加入其重量5倍的水中加热，加热温度保持790℃浸泡2h，过滤，合并两次滤液；
步骤二，将滤渣烘干后，放入粉碎机将其粉碎成中草药粉末，将所得的中草药粉末重复步骤一的步骤，压榨得中草药提取液；合并步骤一和步骤二的滤液和中草药提取液，得中草药上清液；
步骤三，按配比取黄豆、黑米、小麦放入其配比1倍的清水中浸泡肥大，浸泡时间50～min，豆皮起皱纹为度，将浸泡好的黄豆、黑米、小麦滤水取出，放入蒸桶，水开后，连续蒸煮3h，制得蒸料；
步骤四，将蒸料冷却到37℃后，将其均匀摊开后，放入密封的温室内进行发酵，经过发酵的蒸料表面出现黄绿色的曲霉和酵母菌时取出；倒入木桶或缸内，蒸料和水按1：0.25的比例添加清水并搅拌，使其吸足水份，把余水倒掉，装入竹篓内，上面加盖棉布，然后放在温室内继续发酵，约7h，当手插进豆有热感，鼻闻有酱油香味时，停止发酵；
步骤五，将步骤二的中草药上清液和步骤四发酵所得的蒸料放入带有出油眼的木桶中混合酿造，加入调味香料、食盐、水后，盖上桶盖并用牛皮纸封好；
步骤六，经过3个月的酿制后，把出油眼的木塞拔掉，套上用尼龙丝织成的罗网进行过滤，接着用盐水分5天冲进桶内，从出油眼流出的即为酱油，最后经过高温灭菌，浓缩，过滤后再加入柠檬酸搅拌均匀，沉淀后即可灌装。
所述的发酵时间为7天，发酵温度为37℃。
所述的盐水是由1：0.17的盐和水进行配比所得。
所述的灭菌温度为150℃。
所述浓缩是将前步骤所得置于浓缩设备中，在60℃的环境下浓缩到糖度为48%。
实施例2
一种治疗糖尿病的保健酱油，所述酱油包含基础酱油80%和中草药提取液20%，总百分比为100%， 其中，
所述中草药提取液的组分按以下重量份组成：蛇床子12份、莲子须12份、山茱萸12份、白鲜皮12份、益智仁20份、桑葚20份、炙黄芪20份、山药20份、银花藤20份、白茯苓15份、五倍子12份、鸡内金8份、三七粉20份。
所述基础酱油由以下重量份的原料制得：黄豆50份、黑米12份、小麦35份、调味香料6份、食盐15份、柠檬酸5份、水50份。
所述调味香料由以下重量份的原料制成:大蒜1.5份、干洋葱1份、花椒0.3份、白芝麻1份。
一种治疗糖尿病的保健酱油的制备方法，包括以下步骤：
步骤一，按上述配比称取蛇床子、莲子须、山茱萸、白鲜皮、益智仁、桑葚、炙黄芪、山药、银花藤、白茯苓、五倍子、鸡内金、三七粉，将所有中草药清洗烘干消毒，所有的中草药冷水放入，加热温度保持在75℃浸泡2～3h后，过滤，滤渣后再加入其重量4倍的水中加热，加热温度保持80℃浸泡1.5h，过滤，合并两次滤液；
步骤二，将滤渣烘干后，放入粉碎机将其粉碎成中草药粉末，将所得的中草药粉末重复步骤一的步骤，压榨得中草药提取液；合并步骤一和步骤二的滤液和中草药提取液，得中草药上清液；
步骤三，按配比取黄豆、黑米、小麦放入其配比1倍的清水中浸泡肥大，浸泡时间60min，豆皮起皱纹为度，将浸泡好的黄豆、黑米、小麦滤水取出，放入蒸桶，水开后，连续蒸煮5h，制得蒸料；
步骤四，将蒸料冷却到40℃后，将其均匀摊开后，放入密封的温室内进行发酵，经过发酵的蒸料表面出现黄绿色的曲霉和酵母菌时取出；倒入木桶或缸内，蒸料和水按1：0.25的比例添加清水并搅拌，使其吸足水份，把余水倒掉，装入竹篓内，上面加盖棉布，然后放在温室内继续发酵，约8h，当手插进豆有热感，鼻闻有酱油香味时，停止发酵；
步骤五，将步骤二的中草药上清液和步骤四发酵所得的蒸料放入带有出油眼的木桶中混合酿造，加入调味香料、食盐、水后，盖上桶盖并用牛皮纸封好；
步骤六，经过3～5个月的酿制后，把出油眼的木塞拔掉，套上用尼龙丝织成的罗网进行过滤，接着用盐水分5天冲进桶内，从出油眼流出的即为酱油，最后经过高温灭菌，浓缩，过滤后再加入柠檬酸搅拌均匀，沉淀后即可灌装。
所述的发酵时间为8天，发酵温度为40℃。
所述的盐水是由1：0.17的盐和水进行配比所得。
所述的灭菌温度为160℃。
所述浓缩是将前步骤所得置于浓缩设备中，在65℃的环境下浓缩到糖度为50%。
实施例3
一种治疗糖尿病的保健酱油，所述酱油包含基础酱油70%和中草药提取液30%，总百分比为100%， 其中，
所述中草药提取液的组分按以下重量份组成：蛇床子15份、莲子须15份、山茱萸15份、白鲜皮15份、益智仁25份、桑葚25份、炙黄芪25份、山药25份、银花藤25份、白茯苓20份、五倍子15份、鸡内金10份、三七粉30份。
所述基础酱油由以下重量份的原料制得：黄豆60份、黑米15份、小麦40份、调味香料8份、食盐18份、柠檬酸6份、水65份。
所述调味香料由以下重量份的原料制成:大蒜1.2份、干洋葱0.8份、花椒0.2份、白芝麻0.2份。
一种治疗糖尿病的保健酱油的制备方法，包括以下步骤：
步骤一，按上述配比称取蛇床子、莲子须、山茱萸、白鲜皮、益智仁、桑葚、炙黄芪、山药、银花藤、白茯苓、五倍子、鸡内金、三七粉，将所有中草药清洗烘干消毒，所有的中草药冷水放入，加热温度保持在55℃浸泡2h后，过滤，滤渣后再加入其重量3倍的水中加热，加热温度保持70℃浸泡0.5～2h，过滤，合并两次滤液；
步骤二，将滤渣烘干后，放入粉碎机将其粉碎成中草药粉末，将所得的中草药粉末重复步骤一的步骤，压榨得中草药提取液；合并步骤一和步骤二的滤液和中草药提取液，得中草药上清液；
步骤三，按配比取黄豆、黑米、小麦放入其配比1倍的清水中浸泡肥大，浸泡时间80min，豆皮起皱纹为度，将浸泡好的黄豆、黑米、小麦滤水取出，放入蒸桶，水开后，连续蒸煮6h，制得蒸料；
步骤四，将蒸料冷却到45℃后，将其均匀摊开后，放入密封的温室内进行发酵，经过发酵的蒸料表面出现黄绿色的曲霉和酵母菌时取出；倒入木桶或缸内，蒸料和水按1：0.25的比例添加清水并搅拌，使其吸足水份，把余水倒掉，装入竹篓内，上面加盖棉布，然后放在温室内继续发酵，约9h，当手插进豆有热感，鼻闻有酱油香味时，停止发酵；
步骤五，将步骤二的中草药上清液和步骤四发酵所得的蒸料放入带有出油眼的木桶中混合酿造，加入调味香料、食盐、水后，盖上桶盖并用牛皮纸封好；
步骤六，经过5个月的酿制后，把出油眼的木塞拔掉，套上用尼龙丝织成的罗网进行过滤，接着用盐水分5天冲进桶内，从出油眼流出的即为酱油，最后经过高温灭菌，浓缩，过滤后再加入柠檬酸搅拌均匀，沉淀后即可灌装。
所述的发酵时间为9天，发酵温度为48℃。
所述的盐水是由1：0.17的盐和水进行配比所得。
所述的灭菌温度为180℃。
所述浓缩是将前步骤所得置于浓缩设备中，在70℃的环境下浓缩到糖度为55%。
以下是对本发明酱油作评价分析：
参考酱油国家标准， GB2717-1996《酱油卫生标准》和GB18186-2000《酿造酱油》，对实施例1-3所制的3个酱油以及市面上普通酱油（对照组）进行评价。其中感官指标由12个资深的鉴评员组成的鉴评小组进行色泽、香气、滋味、形态进行评价结果见表1；理化指标测定其氨基酸态氮(AAN)、总酸(TA)、可溶性无盐固形物、全氮，结果见表2。
表1本发明的保健酱油与普通酱油感官指标对比
| 组别 | 实施1-实施例3所得酱油 | 市面上普通酱油（对照组） |
| 色泽 | 具有鲜艳的深红褐色，色泽鲜艳，有光泽 | 颜色较淡，呈红褐色或棕褐色 |
| 香气 | 酱香浓郁及酯香气，无不良气味 | 微有酱香，无不良气味 |
| 滋味 | 滋味鲜美，醇厚，鲜、咸、甜适中 | 味较鲜， 口感偏咸，有异味 |
| 体态 | 澄清，浓度大 | 浑浊， 浓度淡 |
表2本发明的保健酱油的理化指标
通过表1可知，本发明所制得的酱油鲜味突出，甘甜适口，酱香浓郁、色泽鲜艳，有光泽，醇厚适口，体态浓厚清亮，完全符合国家标准。通过表2可知，本发明所制得的保健酱油理化标准达到国家标准。
以下通过案例验证本发明保健酱油的保健功效：
案例1：段女士，40岁，患有“Ⅱ型糖尿病”，空腹测血糖20mmol/L，尿糖4+，尿酮体+，并且伴有多尿、口干、多饮、多食伴消瘦等症状，使用该酱油15个月后，空腹测血糖8mmol/L，尿糖+，尿酮体，，基本上回复正常，并且多尿、口干、多饮、多食基本消失，感觉精力充沛，身体状况明显好转。
案例2：王某，男，45岁，肥胖2年余，伴头晕、头沉、倦怠、多梦、记忆力减退、便溏、胃腕痛满、行走困难。使用该酱油12个月后，夜晚入睡较快，头晕、头沉、倦怠、多梦、记忆力减退、便溏、胃腕痛满、行走困难等各种症状很快得到缓解，且体重减轻，精神状态较佳，各种症状基本消失。
案例3：刘某，男性，60岁，偶有头晕，常有面部烘热、潮红、易激动、伴有腰酸腿痛、夜尿频、睡眠差。使用该酱油8个月后，头晕、易激动，面部烘热、潮红、腰酸腿痛、尿频、睡眠的症状得到明显改变，睡眠质量得到较好的改善，头晕、易激动，面部烘热、潮红、腰酸腿痛、尿频消失，整个人精神倍加。
案例4：谢某，女性，50岁，患有“Ⅰ型糖尿病”，患者形体肥胖、身重困倦、神倦乏力，多尿、口干。使用该酱油10个月后，多尿、口干的症状得到缓解，整个人看起来有精气神。
Claims (8)
1. 一种治疗糖尿病的保健酱油，其特征在于：所述酱油包含基础酱油70～85%和中草药提取液15～30%，总百分比为100%， 其中，
所述中草药提取液的组分按以下重量份组成：蛇床子8～15份、莲子须8～15份、山茱萸8～15份、白鲜皮8～15份、益智仁10～25份、桑葚10～25份、炙黄芪10～25份、山药10～25份、银花藤10～25份、白茯苓10～20份、五倍子8～15份、鸡内金5～10份、三七粉15～30份。
2.根据权利要求1所述的一种治疗糖尿病的保健酱油，其特征在于：所述基础酱油由以下重量份的原料制得：黄豆40～60份、黑米10～15份、小麦30～40份、调味香料3～8份、食盐12～18份、柠檬酸2～6份、水35～65份。
3.根据权利要求1所述的一种治疗糖尿病的保健酱油，其特征在于：所述调味香料由以下重量份的原料制成:大蒜1.2～3份、干洋葱0.8～1.5份、花椒0.2～0.4份、白芝麻0.2～2份。
4.根据权利要求1～4中任一所述的一种治疗糖尿病的保健酱油的制备方法，其特征在于包括以下步骤：
步骤一，按上述配比称取蛇床子、莲子须、山茱萸、白鲜皮、益智仁、桑葚、炙黄芪、山药、银花藤、白茯苓、五倍子、鸡内金、三七粉，将所有中草药清洗烘干消毒，所有的中草药冷水放入，加热温度保持在55～90℃浸泡2～3h后，过滤，滤渣后再加入其重量3～5倍的水中加热，加热温度保持70～90℃浸泡0.5～2h，过滤，合并两次滤液；
步骤二，将滤渣烘干后，放入粉碎机将其粉碎成中草药粉末，将所得的中草药粉末重复步骤一的步骤，压榨得中草药提取液；合并步骤一和步骤二的滤液和中草药提取液，得中草药上清液；
步骤三，按配比取黄豆、黑米、小麦放入其配比1倍的清水中浸泡肥大，浸泡时间50～80min，豆皮起皱纹为度，将浸泡好的黄豆、黑米、小麦滤水取出，放入蒸桶，水开后，连续蒸煮3～6h，制得蒸料；
步骤四，将蒸料冷却到37～45℃后，将其均匀摊开后，放入密封的温室内进行发酵，经过发酵的蒸料表面出现黄绿色的曲霉和酵母菌时取出；倒入木桶或缸内，蒸料和水按1：0.25的比例添加清水并搅拌，使其吸足水份，把余水倒掉，装入竹篓内，上面加盖棉布，然后放在温室内继续发酵，约7～9h，当手插进豆有热感，鼻闻有酱油香味时，停止发酵；
步骤五，将步骤二的中草药上清液和步骤四发酵所得的蒸料放入带有出油眼的木桶中混合酿造，加入调味香料、食盐、水后，盖上桶盖并用牛皮纸封好；
步骤六，经过3～5个月的酿制后，把出油眼的木塞拔掉，套上用尼龙丝织成的罗网进行过滤，接着用盐水分5天冲进桶内，从出油眼流出的即为酱油，最后经过高温灭菌，浓缩，过滤后再加入柠檬酸搅拌均匀，沉淀后即可灌装。
5.根据权利要求5所述的一种治疗糖尿病的保健酱油的制备方法，其特征在于：步骤四所述的发酵时间为7~9天，发酵温度为37～48℃。
6.根据权利要求5所述的一种治疗糖尿病的保健酱油的制备方法，其特征在于：步骤六所述的盐水是由1：0.17的盐和水进行配比所得。
7.根据权利要求5所述的一种治疗糖尿病的保健酱油的制备方法，其特征在于：步骤六所述的灭菌温度为150～180℃。
8.根据权利要求5所述的一种治疗糖尿病的保健酱油的制备方法，其特征在于：所述浓缩是将前步骤所得置于浓缩设备中，在60～70℃的环境下浓缩到糖度为48～55%。
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