CN109156799A - 适于ⅱ型糖尿病患者食用的黄精茯苓食用盐及其制备方法 - Google Patents
适于ⅱ型糖尿病患者食用的黄精茯苓食用盐及其制备方法 Download PDFInfo
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- CN109156799A CN109156799A CN201811028018.7A CN201811028018A CN109156799A CN 109156799 A CN109156799 A CN 109156799A CN 201811028018 A CN201811028018 A CN 201811028018A CN 109156799 A CN109156799 A CN 109156799A
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- 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
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
本发明公开了适于Ⅱ型糖尿病患者食用的黄精茯苓食用盐,制成其有效成分的原料包括食用盐、黄精提取物、茯苓提取物、魔芋、玉米须等;本发明还提供了一种上述适于Ⅱ型糖尿病患者食用的黄精茯苓食用盐的制备方法,包括清洗、制备原料、制备微胶囊、制备食盐成品等步骤。本发明充分利用黄精提取物、茯苓提取物、魔芋、玉米须中所含的营养成分,并利用香辛料提升口感,使食用盐达到营养丰富、能够改善Ⅱ型糖尿病的目的;本发明制备过程严谨、参数设置合理。本发明适用于利用黄精茯苓提取物制备适于Ⅱ型糖尿病患者食用的食用盐。
Description
技术领域
本发明属于食品保健技术领域,涉及一种保健食用盐,具体地说是一种适于Ⅱ型糖尿病患者食用的黄精茯苓食用盐及其制备方法。
背景技术
糖尿病是目前危害人体健康的主要慢性疾病,经常伴随多种并发症,严重降低病患的生活质量,甚至危害生命。Ⅱ型糖尿病占糖尿病患者90%以上,主要由肥胖、体力活动过少和应激等因素引起,患者的胰岛素分泌能力及对胰岛素的敏感性降低,血糖升高,导致糖尿病。正常人的各项血糖指标为:空腹血糖3.89~6.1mmol/L,餐后两小时血糖<7.8mmol/L。而Ⅱ型糖尿病患者的空腹血糖和餐后两小时血糖均高于正常指标。
糖尿病患者需要严格控制饮食结构,饮食治疗是各种类型糖尿病的基础,一部分轻型糖尿病患者单用进行饮食治疗就可控制病情。糖尿病患者饮食应合理搭配能量比例,合理安排饮食结构,还要控制食用盐的摄入量。
盐摄入量的增加会促进胰岛素耐受性的形成,这进一步导致了II型糖尿病的发生。盐乃百味之首,故食盐是人们饮食中所不可缺少的一道调味品,同时具有维持体液平衡的功能。所以高血压患者应合理摄入食盐,既要维持体内正常钠离子水平又要防止过多钠盐摄入引起血糖升高。
发明内容
本发明的目的,是要提供适于Ⅱ型糖尿病患者食用的黄精茯苓食用盐,充分利用黄精提取物、茯苓提取物、魔芋、玉米须中所含的营养成分,并利用香辛料提升口感,使食用盐实现营养丰富、改善Ⅱ型糖尿病的目的;
本发明的另外一个目的,是要提供一种上述适于Ⅱ型糖尿病患者食用的黄精茯苓食用盐的制备方法。
本发明为实现上述目的,所采用的技术方案如下:
一种适于Ⅱ型糖尿病患者食用的黄精茯苓食用盐,以重量份数计,制成其有效成分的原料包括:
食用盐79~97份,黄精提取物2~9份,茯苓提取物1.5~9份,魔芋0.3~2份,玉米须0.3~2份。
作为限定,以重量份数计,原料还包括:香辛料0.1~1份,所述香辛料为GB/T12729.1-2008中的一种或多种。
作为另一种限定,所述黄精提取物,有效成分包括黄精多糖、生物碱。
还有一种限定,所述茯苓提取物,有效成分包括茯苓多糖、茯苓素。
本发明还提供了一种上述适于Ⅱ型糖尿病患者食用的黄精茯苓食用盐的制备方法,该制备方法按照以下步骤顺序进行:
一、清洗
选取黄精、茯苓、魔芋、玉米须的可食用部分,将其分拣,清洗后备用;
二、制备原料
将步骤一种的各原料按照要求进行制备,其中包括:
1)制备黄精提取物
将黄精依次进行的预处理、干燥、超临界萃取后得到黄精萃取液,将萃取液真空干燥至含水率小于4.5%,得到黄精提取物;
2)制备茯苓提取物
将茯苓烘干至含水率小于5%,粉碎至160~240目,在重量为4.5~5.5倍,温度为75~85℃的水中浸提25~35min,浸提2~3次,再用重量为4.5~5.5倍浓度为90%~100%的乙醇浸提25~35min,然后将浸提后的茯苓粉真空干燥至含水率小于8%;
3)制备其他物料
将魔芋、玉米须干燥至含水率小于6%,粉碎至160~240目,其中的魔芋粉还需要依次经过磨浆和离心分离,除去上清液后干燥至含水率小于4.5%,然后粉碎至160~240目。
三、制备微胶囊
选取步骤二中2~9份黄精提取物,1.5~9份茯苓提取物,0.3~2份处理后的魔芋粉,0.3~2份玉米须粉均匀混合后,放入微胶囊壁材混合液中,进行搅拌、匀质、乳化、分散,然后干燥至含水率小于4.5%得微胶囊辅料;
四、制备食盐成品
选取79~97份食用盐烘干至含水率小于0.5%后,粉碎至60~140目,与步骤三中制得的微胶囊辅料按均匀混合得到食用盐成品。
作为限定,所述步骤二对黄精的预处理为:将黄精在100℃的水中蒸制25~35min,待冷却后进行冲洗。
作为另一种限定,所述步骤二对黄精的干燥方法为:将经过预处理的黄精切片,粉碎至160~240目后,在温度为70~80℃,真空度为-0.08~-0.06MPa的条件下进行真空干燥,得到黄精粉。
作为第三种限定,所述步骤二中,超临界萃取以超临界二氧化碳流体作萃取剂对黄精粉进行萃取,然后利用无水乙醇将黄精萃取物析出,得到黄精萃取液。
作为第四种限定,所述步骤一中清洗还包括选取香辛料的可食用部分,将其分拣,清洗后备用;所述步骤二中制备其他物料还包括将香辛料干燥至含水率小于8%后,粉碎至160~240目;所述步骤三制备微胶囊中还包括将0.1~1份香辛料粉与其他原料均匀混合后,放入微胶囊壁材混合液中,进行搅拌、匀质、乳化、分散,然后干燥至4.5%,得微胶囊辅料。
作为第五种限定,所述步骤三中微胶囊壁材可选用明胶、阿拉伯胶、虫胶、紫胶、淀粉、糊精、海藻酸钠、大豆纤维、壳聚糖、羧甲基纤维素、甲基纤维素中的任意一种。
本发明由于采用了上述的技术方案,其与现有技术相比,所取得的技术进步在于:
(1)本发明采用黄精提取物、茯苓提取物、魔芋、玉米须作为原料,比例合理,制备的食用盐营养价值高,长期食用极具保健效果,能够改善Ⅱ型糖尿病;
(2)本发明采用黄精与茯苓搭配,能够解决黄精容易吸潮的问题;
(3)本发明提供的制备方法,采用微胶囊壁材将中药原料制成微胶囊辅料,可达到吸潮、护色的效果,能够有效防止食盐结块,保护中药原料不被氧化,同时避免中药原料与盐中的碘发生化学反应。
本发明中药药物配方中,各原料药的作用是:
方中黄精为君药,为药食同源类常用中药,气阴双补之品,主治肺阴虚亏、干咳无痰、脾胃虚弱、倦怠乏力,有“仙人余粮”之称。据《本草纲目》记载“补诸虚,止寒热,填精髓”。现代研究发现,黄精主要成分为粘液质、多糖、烟酸、氨基酸(天门冬氨酸、丝氨酸)、毛地黄苷等。药理研究证明,黄精能增强人体淋巴细胞,修复胰腺细胞,增加免疫功能,是人类防治糖尿病的有效药物之一。
方中茯苓、魔芋、玉米须为臣药。其中茯苓、魔芋、玉米须三药协同作用,能够提高降低血糖的功效。
茯苓,为真菌茯苓的干燥菌核,近年药理研究证明,茯苓中富含的茯苓多糖具有增强人体免疫功能、延缓衰老、降低食物血糖生产指数的作用。现代药理研究认为,茯苓提取物对Ⅱ型糖尿病患者有一定的降糖作用,同时有较明显的利尿作用。
魔芋含有葡甘聚糖,可活血化瘀、解毒消肿、宽肠通便、化痰软坚,主治高血压、高血糖、瘰疬痰核、损伤瘀肿、便秘腹痛、咽喉肿痛、牙龈肿痛等症。另外,魔芋还具有补钙、平衡盐分、洁胃、整肠、排毒等作用。魔芋中含有大量的水溶性纤维,在进入胃部时可以吸收糖类,之后进入小肠后也会抑制糖类吸收,可以有效防止饭后血糖升高。魔芋中的葡甘露聚糖在溶解后形成的胶凝体在捕获到营养物质后将其包裹在胶体内,能减缓食物在消化道内流动的速度,血液吸收糖的速度也会减缓。魔芋中含有的葡甘聚糖吸水膨胀,能使人产生饱腹感,减少其他食物的摄取,从而防止进食后血糖升高,可用于治疗糖尿病。
玉米须含有玉米须多糖,具有降血糖作用。据《现代实用中药》记载"为利尿药,对肾脏病、浮肿性疾患、糖尿病等有效";据《中医杂志》介绍,有研究者在临床上用玉米须汤辅助治疗Ⅱ型糖尿病79例,结果显示玉米须有助于降低患者空腹血糖、餐后血糖。
本发明适用于利用黄精茯苓提取物制备适于Ⅱ型糖尿病患者食用的食用盐。
具体实施方式
以下对本发明的优选实施例进行说明。但本领域的技术人员应当理解,此处所描述的优选实施例仅用于说明和解释本发明,并不用于限定本发明,任何在本发明具体实施例基础上做出的改进和变化都在本发明权利要求保护的范围之内。
实施例1-11适于Ⅱ型糖尿病患者食用的黄精茯苓食用盐
实施例1-11分别为一种适于Ⅱ型糖尿病患者食用的黄精茯苓食用盐。其中,制成它们的原料如表1所示:
表1实施例1-11原料组成表
实施例12一种适于Ⅱ型糖尿病患者食用的黄精茯苓食用盐的制备方法
实施例12为一种食盐的制备方法,用于制备实施例1-11中任意一种适于Ⅱ型糖尿病患者食用的黄精茯苓食用盐,包括依次进行的以下步骤:
一、原料清洗
选取黄精、茯苓、魔芋、玉米须和香辛料的可食用部分,将其分拣,清洗后备用;
二、原料制备
将步骤一种的各原料按照要求进行制备,其中包括:
1)制备黄精提取物
通过依次进行的预处理、干燥、超临界萃取、真空干燥来制备黄精提取物。黄精的预处理为:将黄精在100℃的水中蒸制26min,待冷却后进行冲洗。黄精的干燥方法为将经过预处理的黄精切片,粉碎至160目后,在温度为70℃,真空度为-0.06MPa的条件下进行真空干燥,得到黄精粉。超临界萃取以超临界二氧化碳流体作萃取剂对黄精粉进行萃取,然后利用无水乙醇将黄精提取物析出,得到具有黄精提取物的乙醇溶液,再将黄精萃取液真空干燥至含水率小于4%,得到黄精提取物。
2)制备茯苓提取物
将茯苓烘干至含水率5%后,粉碎至240目,用重量4.5倍的水在85℃浸提35min,浸提2次,再用重量4.8倍的无水乙醇浸提31min,浸提温度为90℃,然后将浸提后的茯苓粉真空干燥至含水率1.5%。
3)制备其他物料
将魔芋、玉米须和香辛料分别热风干燥至含水率5%、4.1%、4.5%后,分别粉碎至180目、200目、180目,而其中的魔芋粉需要进行进一步加工,具体加工为将粉碎的魔芋粉磨浆后离心分离,除去上清液,干燥至含水率3%,然后粉碎至200目。
三、制备微胶囊辅料
选取步骤二中黄精提取物、茯苓提取物、处理后的魔芋粉、玉米须粉和实施例1~11中任一项香辛料按实施例1~11中任一项的比例均匀混合后,放入明胶壁材混合液中,进行搅拌、匀质、乳化、分散,然后喷雾干燥至含水率为3%,得微胶囊辅料。
四、制备食用盐
选取实施例1-11中任一种食用盐,烘干至含水率小于0.5%后,粉碎至80目,与步骤三中制得的微胶囊辅料实施例1~11中任一项的比例均匀混合得到食用盐成品。
实施例13-22适于Ⅱ型糖尿病患者食用的黄精茯苓食用盐的制备方法
实施例13-22分别为一种食盐的制备方法,用于制备实施例1-11中任意一种适于Ⅱ型糖尿病患者食用的黄精茯苓食用盐,所述实施例13-22与实施例12的步骤相同,不同之处仅在于步骤二与步骤四中的操作参数不同,具体如表2所示:
表2实施例13-22制备过程参数表
典型案例:
患者李某,男性,60岁,空腹血糖:7.0mmol/L,餐后2小时血糖:10.8mmol/L以下。每天食用黄精食用盐6g代替普通食盐,6个月后体检空腹血糖为6.7mmol/L,餐后2小时血糖为10.0mmol/L。
患者张某,男性,62岁,空腹血糖:7.1mmol/L,餐后2小时血糖:10.5mmol/L以下。每天食用黄精食用盐6g代替普通食盐,6个月后体检空腹血糖为6.5mmol/L,餐后2小时血糖为9.5mmol/L。
患者孙某,男性,47岁,空腹血糖:6.6mmol/L,餐后2小时血糖:11.5mmol/L以下。每天食用黄精食用盐6g代替普通食盐,6个月后体检空腹血糖为6.6mmol/L,餐后2小时血糖为10.8mmol/L。
患者王某,女性,52岁,空腹血糖:7.3mmol/L,餐后2小时血糖:10.5mmol/L以下。每天食用黄精食用盐5.5g代替普通食盐,6个月后体检空腹血糖为7.0mmol/L,餐后2小时血糖为10.1mmol/L。
患者赵某,女性,56岁,空腹血糖:7.0mmol/L,餐后2小时血糖:11.0mmol/L以下。每天食用黄精食用盐5.5g代替普通食盐,6个月后体检空腹血糖为6.9mmol/L,餐后2小时血糖为10.4mmol/L。
Claims (10)
1.一种适于Ⅱ型糖尿病患者食用的黄精茯苓食用盐,其特征在于,以重量份数计,制成其有效成分的原料包括:
食用盐79~97份,黄精提取物2~9份,茯苓提取物1.5~9份,魔芋0.3~2份,玉米须0.3~2份。
2.根据权利要求1所述的适于Ⅱ型糖尿病患者食用的黄精茯苓食用盐,其特征在于:以重量份数计,原料还包括香辛料0.1~1份,所述香辛料为GB/T12729.1-2008中的一种或多种。
3.根据权利要求1或2所述的适于Ⅱ型糖尿病患者食用的黄精茯苓食用盐,其特征在于:所述黄精提取物,有效成分包括黄精多糖、生物碱。
4.根据权利要求1或2所述的适于Ⅱ型糖尿病患者食用的黄精茯苓食用盐,其特征在于:所述茯苓提取物,有效成分包括茯苓多糖、茯苓素。
5.一种根据权利要求1至4任意一项所述的适于Ⅱ型糖尿病患者食用的黄精茯苓食用盐的制备方法,其特征在于按照以下步骤顺序进行:
一、清洗
选取黄精、茯苓、魔芋、玉米须的可食用部分,将其分拣,清洗后备用;
二、制备原料
包括:1)制备黄精提取物
将黄精依次进行的预处理、干燥、超临界萃取后得到黄精萃取液,将萃取液真空干燥至含水率小于4.5%,得到黄精提取物;
2)制备茯苓提取物
将茯苓烘干至含水率小于5%,粉碎至160~240目,在重量为4.5~5.5倍,温度为75~85℃的水中浸提25~35min,浸提2~3次,再用重量为4.5~5.5倍浓度为90%~100%的乙醇浸提25~35min,然后将浸提后的茯苓粉真空干燥至含水率小于8%;
3)制备其他物料
将魔芋、玉米须干燥至含水率小于6%,粉碎至160~240目,其中的魔芋粉还需要依次经过磨浆和离心分离,除去上清液后干燥至含水率小于4.5%,然后粉碎至160~240目。
三、制备微胶囊
选取步骤二中2~9份黄精提取物,1.5~9份茯苓提取物,0.3~2份处理后的魔芋粉,0.3~2份玉米须粉均匀混合后,放入微胶囊壁材混合液中,进行搅拌、匀质、乳化、分散,然后干燥至含水率小于4.5%得微胶囊辅料;
四、制备食盐成品
选取79~97份食用盐烘干至含水率小于0.5%后,粉碎至60~140目,与步骤三中制得的微胶囊辅料按均匀混合得到食用盐成品。
6.根据权利要求5所述的制备方法,其特征在于:所述步骤二对黄精的预处理为:将黄精在100℃的水中蒸制25~35min,待冷却后进行冲洗。
7.根据权利要求6所述的制备方法,其特征在于:所述步骤二对黄精的干燥方法为:将经过预处理的黄精切片,粉碎至160~240目后,在温度为70~80℃,真空度为-0.08~-0.06MPa的条件下进行真空干燥,得到黄精粉。
8.根据权利要求7所述的制备方法,其特征在于:所述步骤二中,超临界萃取以超临界二氧化碳流体作萃取剂对黄精粉进行萃取,然后利用无水乙醇将黄精提取物析出,得到黄精萃取液。
9.根据权利要求5所述的制备方法,其特征在于:所述步骤一中清洗还包括选取香辛料的可食用部分,将其分拣,清洗后备用;所述步骤二中制备其他物料还包括将香辛料干燥至含水率小于8%后,粉碎至160~240目;所述步骤三制备微胶囊中还包括将0.1~1份香辛料粉与其他原料均匀混合后,放入微胶囊壁材混合液中,进行搅拌、匀质、乳化、分散,然后干燥至4.5%,得微胶囊辅料。
10.根据权利要求5-9中任意一项所述的制备方法,其特征在于:所述步骤三中微胶囊壁材可选用明胶、阿拉伯胶、虫胶、紫胶、淀粉、糊精、海藻酸钠、大豆纤维、壳聚糖、羧甲基纤维素、甲基纤维素中的任意一种。
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