CN109315721A - 一种糖尿病患者的休闲食品及其制备方法 - Google Patents
一种糖尿病患者的休闲食品及其制备方法 Download PDFInfo
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Abstract
本发明通过桑叶及其他适合糖尿病人的食材为基础,提供了一种糖尿病患者的休闲食品,包括以下重量份数的原料:菠菜‑桑叶浆60‑80份、大米淀粉30‑40份、大豆蛋白30‑40份、调味剂2‑4份、壳聚糖1‑3份、青椒提取物5‑10份。充分提取菠菜‑桑叶的有效成分,再结合其他原料,在补充营养的前提下,控制血糖水平;本发明同时还提供了该休闲食品的制备方法。
Description
技术领域
本发明属于食品加工制备技术领域,尤其涉及一种糖尿病患者的休闲食品及其制备方法。
背景技术
桑叶为桑科植物桑的叶,中医又称“铁扇子”,是桑树的主要产物,约占地上部产量的64 %,桑叶每年可摘 3 ~6 次,生命力很强,因此桑叶在我国有着极大的资源优势。随着农业结构的调整和退耕还林政策的实施,很多地方都种植了桑树,作为特种经济林,桑园面积增加很快,目前除养蚕外,出现了大量桑叶过剩的现象,浪费了大量宝贵资源。
桑叶是我国的传统中药之一,含有多种功能性成分,如矿物质、维生素、食物纤维、氨基酸、植物甾醇、黄酮类、生物碱类、多糖等,具有降血糖、降血压、降低胆固醇、抗衰老、维持消化系统和排泄系统健康、防癌抗癌、提高免疫力等多种生理功能。桑叶蛋白质的氨基酸组成大体与大豆蛋白一致,氨基酸模式与人体相近,人体必需的 8 种氨基酸占总氨基酸的44.85 % ,比例接近瘦猪肉、鸡肉和鲢鱼等,有利人体吸收利用;桑叶中生物碱功能显著,其中DNJ在植物中唯有桑叶含有,是糖苷酶抑制剂,能明显抑制食后血糖急剧上升现象。桑叶有效成分之一的桑叶多糖具有显著的降血糖和抑制血脂升高的作用,在治疗Ⅱ型糖尿病上具有多项调节作用。黄酮类化合物占桑叶干重的 1%~3%,是所有植物茎叶中含量较高的一种。我国国家卫生部于 1993 年公布桑叶为药食两用品。
糖尿病作为当今社会的多发、难治疾病,受到了人们越来越多的关注,因为糖尿病的特殊性,糖尿病人应该吃什么,怎么吃成为了现在人们津津乐道的话题。理论上,糖尿病患者的日常饮食治疗就是控制餐饮的总热量、控制主食用量。但实际上往往片面的控制饮食摄入会带来营养缺乏和饥饿感。长此以往,患者机体免疫力下降,不利于血糖的控制。随着现代消费者对健康意识的增强,“高糖高油脂高热量”的产品已不能符合消费者的需要。
目前糖尿病人特殊食品开发主要以冲剂类、胶囊类等为主,花色品种非常有限,且在取食方便性、饮食风味等方面还非常欠缺,此外,碍于市场推广力度与消费习惯等原因,大部分糖尿病患者很少有机会涉及。因此,既能有效辅助控制血糖,又能保证美味可口的营养休闲食品越来越受到这批特殊消费者的追捧。
发明内容
针对糖尿病特殊食品的现状及存在的问题,本发明通过桑叶及其他适合糖尿病人的食材为基础,提供了一种糖尿病患者的休闲食品,在补充营养的前提下,控制血糖水平;本发明同时还提供了该休闲食品的制备方法。
一种糖尿病患者的休闲食品,包括以下重量份数的原料:菠菜-桑叶浆60-80份、大米淀粉30-40份、大豆蛋白30-40份、调味剂2-4份、壳聚糖1-3份、青椒提取物5-10份。
所述的菠菜-桑叶浆的制备方法为:
(1)选取新鲜无病虫害的嫩桑叶、菠菜,去除叶柄后先用清水浸洗2-3次,洗去杂质;桑叶在100-120℃下蒸汽处理10-15 min,菠菜在100-120℃下蒸汽处理1-5 min;
(2)将菠菜、桑叶放入柠檬酸-醋酸-水溶液中浸泡12h脱涩,然后用清水冲洗干净;在100-120℃下蒸汽处理1-2h,得蒸熟的桑叶、菠菜;
(3)向蒸熟的桑叶、菠菜中加入4-5倍重量的开水,搅拌匀浆糊化20-30min后,通过胶体磨进行研磨4-5次,然后通过高压均质机均质2-3次,得菠菜-桑叶浆。
所述步骤(2)的柠檬酸-醋酸-水溶液为5-10%的柠檬酸与5-10%的醋酸,其余为水的溶液。
所述的调味剂为盐、生姜、八角、花椒、小茴香的混合物。
所述的盐、生姜、八角、花椒、小茴香加入量为10:4-7:1-3:2-3:1-3。
所述的青椒提取物为:新鲜青椒洗净、干燥、粉粹,然后加入4-6倍量的50-60%酒精回流提取2-3 h,然后浓缩至原体积一半,既得青椒提取物。
上述休闲食品的制备方法,包括以下步骤:
(1)制备菠菜-桑叶浆:选取新鲜无病虫害的嫩桑叶、菠菜,去除叶柄后先用清水浸洗2-3次,洗去杂质;桑叶在100-120℃下蒸汽处理10-15 min,菠菜在100-120℃下蒸汽处理1-5min;将菠菜、桑叶放入柠檬酸-醋酸-水溶液中浸泡10-15h脱涩,然后用清水冲洗干净;在100-120℃下蒸汽处理1-2h,得蒸熟的桑叶、菠菜;向蒸熟的桑叶、菠菜中加入4-5倍重量的开水,搅拌匀浆糊化20-30min后,通过胶体磨进行研磨4-5次,然后通过高压均质机均质2-3次,得菠菜-桑叶浆;
(2)调质:将菠菜-桑叶浆与大米淀粉、大豆蛋白在1000-1500转/分条件下高速搅拌混匀,混匀,并控制水分在60-70%;
(3)调味:将调味剂粉粹、研磨,加入步骤(2)中,依次加入壳聚糖、青椒提取物,搅拌均匀;
(4)挤压加工:方形或圆形模空,边长直径0.5-1cm,调节切刀速度控制长度在3-6cm;其中控制输送段温度在40-50℃,熔融段温度在120-130℃,成型段温度为105-115℃,挤压之后控制水分在30-40%;
(5)微波膨化:将挤压加工后的物料在微波频率为2450MHz±50Hz下膨化3-5min;
(6)稳定回软、真空包装、辐照灭菌。
所述步骤(1)的柠檬酸-醋酸-水溶液为5-10%的柠檬酸与5-10%的醋酸,其余为水的溶液。
本发明的有益效果:
(1)糖尿病患者特定食用
针对糖尿病人的特殊体质及饮食的特定要求,合理选择原料,不含添加剂、防腐剂,糖尿病患者在正常规定的饮食之外,食之血糖不升高,而且有抑制血糖升高的作用。
(2)口感好且无添加剂
菠菜-桑叶是糖尿病人理想的食物,但是因其食之有味通过加入大豆蛋白增加营养外,本发明加入了调味剂,改善口感,增加糖尿病患者的食欲;另外还加入壳聚糖、青椒提取物作为防腐剂,与其他原料协同作用共同提升该休闲食品的保质期。
具体实施方法
实施例1
一种糖尿病患者的休闲食品,包括以下重量份数的原料:菠菜-桑叶浆60份、大米淀粉40份、大豆蛋白30份、调味剂2份、壳聚糖1份、青椒提取物5份。
所述的调味剂为盐、生姜、八角、花椒、小茴香的混合物。
所述的盐、生姜、八角、花椒、小茴香加入量为10: 7:1:2:1。
所述的青椒提取物为:新鲜青椒洗净、干燥、粉粹,然后加入4倍量的50%酒精回流提取3 h,然后浓缩至原体积一半,既得青椒提取物。
上述休闲食品的制备方法,包括以下步骤:
(1)制备菠菜-桑叶浆:选取新鲜无病虫害的嫩桑叶、菠菜,去除叶柄后先用清水浸洗2次,洗去杂质;桑叶在100℃下蒸汽处理15 min,菠菜在120℃下蒸汽处理1 min;将菠菜、桑叶放入柠檬酸-醋酸-水溶液中浸泡10h脱涩,然后用清水冲洗干净;在100℃下蒸汽处理2h,得蒸熟的桑叶、菠菜;向蒸熟的桑叶、菠菜中加入4倍重量的开水,搅拌匀浆糊化20min后,通过胶体磨进行研磨4次,然后通过高压均质机均质2次,得菠菜-桑叶浆;所述的柠檬酸-醋酸-水溶液,为5%的柠檬酸与10%的醋酸,其余为水的溶液。
(2)调质:将菠菜-桑叶浆与大米淀粉、大豆蛋白在1000转/分条件下高速搅拌混匀,混匀,并控制水分在60%;
(3)调味:将调味剂粉粹、研磨,加入步骤(2)中,依次加入壳聚糖、青椒提取物,搅拌均匀;
(4)挤压加工:方形或圆形模空,边长直径0.5cm,调节切刀速度控制长度在3cm;其中控制输送段温度在40℃,熔融段温度在120℃,成型段温度为105℃,挤压之后控制水分在40%;
(5)微波膨化:将挤压加工后的物料在微波频率为2400MHz下膨化5min;
(6)稳定回软、真空包装、辐照灭菌。
实施例2
一种糖尿病患者的休闲食品,包括以下重量份数的原料:菠菜-桑叶浆80份、大米淀粉30份、大豆蛋白40份、调味剂4份、壳聚糖3份、青椒提取物10份。
所述的调味剂为盐、生姜、八角、花椒、小茴香的混合物。
所述的盐、生姜、八角、花椒、小茴香加入量为10:4:3:3:3。
所述的青椒提取物为:新鲜青椒洗净、干燥、粉粹,然后加入6倍量的60%酒精回流提取2 h,然后浓缩至原体积一半,既得青椒提取物。
上述休闲食品的制备方法,包括以下步骤:
(1)制备菠菜-桑叶浆:选取新鲜无病虫害的嫩桑叶、菠菜,去除叶柄后先用清水浸洗3次,洗去杂质;桑叶在120℃下蒸汽处理10 min,菠菜在100℃下蒸汽处理5 min;将菠菜、桑叶放入柠檬酸-醋酸-水溶液中浸泡15h脱涩,然后用清水冲洗干净;在120℃下蒸汽处理1h,得蒸熟的桑叶、菠菜;向蒸熟的桑叶、菠菜中加入5倍重量的开水,搅拌匀浆糊化30min后,通过胶体磨进行研磨5次,然后通过高压均质机均质3次,得菠菜-桑叶浆;
(2)调质:将菠菜-桑叶浆与大米淀粉、大豆蛋白在1500转/分条件下高速搅拌混匀,混匀,并控制水分在70%;
(3)调味:将调味剂粉粹、研磨,加入步骤(2)中,依次加入壳聚糖、青椒提取物,搅拌均匀;
(4)挤压加工:方形或圆形模空,边长直径1cm,调节切刀速度控制长度在6cm;其中控制输送段温度在50℃,熔融段温度在130℃,成型段温度为115℃,挤压之后控制水分在30%;
(5)微波膨化:将挤压加工后的物料在微波频率为2500MHz下膨化3min;
(6)稳定回软、真空包装、辐照灭菌。
实施例3
一种糖尿病患者的休闲食品,包括以下重量份数的原料:菠菜-桑叶浆70份、大米淀粉35份、大豆蛋白35份、调味剂3份、壳聚糖2份、青椒提取物8份。
所述的调味剂为盐、生姜、八角、花椒、小茴香的混合物。
所述的盐、生姜、八角、花椒、小茴香加入量为10:6:2: 3:2。
所述的青椒提取物为:新鲜青椒洗净、干燥、粉粹,然后加入5倍量的55%酒精回流提取2.5h,然后浓缩至原体积一半,既得青椒提取物。
上述休闲食品的制备方法,包括以下步骤:
(1)制备菠菜-桑叶浆:选取新鲜无病虫害的嫩桑叶、菠菜,去除叶柄后先用清水浸洗2次,洗去杂质;桑叶在110℃下蒸汽处理12 min,菠菜在110℃下蒸汽处理3 min;将菠菜、桑叶放入柠檬酸-醋酸-水溶液中浸泡12h脱涩,然后用清水冲洗干净;在110℃下蒸汽处理1.5h,得蒸熟的桑叶、菠菜;向蒸熟的桑叶、菠菜中加入4倍重量的开水,搅拌匀浆糊化25min后,通过胶体磨进行研磨5次,然后通过高压均质机均质2次,得菠菜-桑叶浆;
(2)调质:将菠菜-桑叶浆与大米淀粉、大豆蛋白在1200转/分条件下高速搅拌混匀,混匀,并控制水分在65%;
(3)调味:将调味剂粉粹、研磨,加入步骤(2)中,依次加入壳聚糖、青椒提取物,搅拌均匀;
(4)挤压加工:方形或圆形模空,边长直径0.8cm,调节切刀速度控制长度在5cm;其中控制输送段温度在45℃,熔融段温度在125℃,成型段温度为110℃,挤压之后控制水分在35%;
(5)微波膨化:将挤压加工后的物料在微波频率为2450MHz下膨化4min;
(6)稳定回软、真空包装、辐照灭菌。
对比例1
一种糖尿病患者的休闲食品,包括以下重量份数的原料:菠菜-桑叶浆70份、大米淀粉35份、大豆蛋白35份、调味剂3份、壳聚糖2份、青椒提取物8份。
所述的调味剂为盐、生姜、八角、花椒、小茴香的混合物。
所述的盐、生姜、八角、花椒、小茴香加入量为10:6:2: 3:2。
所述的青椒提取物为:新鲜青椒洗净、干燥、粉粹,然后加入5倍量的55%酒精回流提取2.5h,然后浓缩至原体积一半,既得青椒提取物。
上述休闲食品的制备方法,包括以下步骤:
(1)制备菠菜-桑叶浆:选取新鲜无病虫害的嫩桑叶、菠菜,去除叶柄后先用清水浸洗2次,洗去杂质;桑叶在110℃下蒸汽处理12 min,菠菜在110℃下蒸汽处理3 min;将菠菜、桑叶放入柠檬酸-水溶液中浸泡12h脱涩,然后用清水冲洗干净;加入4倍重量的开水,搅拌匀浆糊化25min后,通过胶体磨进行研磨5次,然后通过高压均质机均质2次,得菠菜-桑叶浆;
(2)-(6)同实施例3。
对比例2
一种糖尿病患者的休闲食品,包括以下重量份数的原料:菠菜-桑叶浆70份、大米淀粉35份、大豆蛋白35份、调味剂3份。
所述的调味剂为盐、生姜、八角、花椒、小茴香的混合物。
所述的盐、生姜、八角、花椒、小茴香加入量为10:6:2: 3:2。
上述休闲食品的制备方法,同实施例3。
实施效果例
(一)官能评价、保质期
在全市范围内分别选取糖尿病患者共100名,对本发明实施例1-3和对比例1-2(每20人一组)制备的休闲食品进行风味官能评价,同时分析其保质时间,结果见表1。
风味分析
表1休闲食品口味及保质效果分析
(二)糖尿病患者食用情况分析
在全市范围内选取糖尿病人群60名,在正常健康饮食外,食用该休闲食品半年后,观察其身体状况,以实施例3、对比例1、对比例2考察分析结果如下表2。
表2糖尿病患者食用情况分析(数据为出现该种情况的人数)
Claims (8)
1.一种糖尿病患者的休闲食品,其特征在于,包括以下重量份数的原料:菠菜-桑叶浆60-80份、大米淀粉30-40份、大豆蛋白30-40份、调味剂2-4份、壳聚糖1-3份、青椒提取物5-10份。
2.根据权利要求1所述的休闲食品,其特征在于,所述的菠菜-桑叶浆的制备方法为:
(1)选取新鲜无病虫害的嫩桑叶、菠菜,去除叶柄后先用清水浸洗2-3次,洗去杂质;桑叶在100-120℃下蒸汽处理10-15 min,菠菜在100-120℃下蒸汽处理1-5 min;
(2)将菠菜、桑叶放入柠檬酸-醋酸-水溶液中浸泡12h脱涩,然后用清水冲洗干净;在100-120℃下蒸汽处理1-2h,得蒸熟的桑叶、菠菜;
(3)向蒸熟的桑叶、菠菜中加入4-5倍重量的开水,搅拌匀浆糊化20-30min后,通过胶体磨进行研磨4-5次,然后通过高压均质机均质2-3次,得菠菜-桑叶浆。
3.根据权利要求2所述的休闲食品,其特征在于,所述步骤(2)的柠檬酸-醋酸-水溶液为5-10%的柠檬酸与5-10%的醋酸,其余为水的溶液。
4.根据权利要求1所述的休闲食品,其特征在于,所述的调味剂为盐、生姜、八角、花椒、小茴香的混合物。
5.根据权利要求1或4所述的休闲食品,其特征在于,所述的调味剂,盐、生姜、八角、花椒、小茴香加入量为10:4-7:1-3:2-3:1-3。
6.根据权利要求1所述的休闲食品,其特征在于,所述的青椒提取物为:新鲜青椒洗净、干燥、粉粹,然后加入4-6倍量的50-60%酒精回流提取2-3 h,然后浓缩至原体积一半,既得青椒提取物。
7.一种权利要求1所述的休闲食品的制备方法,其特征在于,包括以下步骤:
(1)制备菠菜-桑叶浆:选取新鲜无病虫害的嫩桑叶、菠菜,去除叶柄后先用清水浸洗2-3次,洗去杂质;桑叶在100-120℃下蒸汽处理10-15 min,菠菜在100-120℃下蒸汽处理1-5min;将菠菜、桑叶放入柠檬酸-醋酸-水溶液中浸泡10-15h脱涩,然后用清水冲洗干净;在100-120℃下蒸汽处理1-2h,得蒸熟的桑叶、菠菜;向蒸熟的桑叶、菠菜中加入4-5倍重量的开水,搅拌匀浆糊化20-30min后,通过胶体磨进行研磨4-5次,然后通过高压均质机均质2-3次,得菠菜-桑叶浆;
(2)调质:将菠菜-桑叶浆与大米淀粉、大豆蛋白在1000-1500转/分条件下高速搅拌混匀,混匀,并控制水分在60-70%;
(3)调味:将调味剂粉粹、研磨,加入步骤(2)中,依次加入壳聚糖、青椒提取物,搅拌均匀;
(4)挤压加工:方形或圆形模空,边长直径0.5-1cm,调节切刀速度控制长度在3-6cm;其中控制输送段温度在40-50℃,熔融段温度在120-130℃,成型段温度为105-115℃,挤压之后控制水分在30-40%;
(5)微波膨化:将挤压加工后的物料在微波频率为2450MHz±50Hz下膨化3-5min;
(6)稳定回软、真空包装、辐照灭菌。
8.根据权利要求7所述的制备方法,其特征在于,所述步骤(1)的柠檬酸-醋酸-水溶液为5-10%的柠檬酸与5-10%的醋酸,其余为水的溶液。
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