CN109430638A - A kind of health drink and preparation method thereof for auxiliary hyperglycemic - Google Patents
A kind of health drink and preparation method thereof for auxiliary hyperglycemic Download PDFInfo
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- CN109430638A CN109430638A CN201811038085.7A CN201811038085A CN109430638A CN 109430638 A CN109430638 A CN 109430638A CN 201811038085 A CN201811038085 A CN 201811038085A CN 109430638 A CN109430638 A CN 109430638A
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- 230000003345 hyperglycaemic effect Effects 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 39
- 240000001980 Cucurbita pepo Species 0.000 claims abstract description 39
- 235000000832 Ayote Nutrition 0.000 claims abstract description 37
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 37
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 37
- 244000103635 Lyophyllum ulmarium Species 0.000 claims abstract description 26
- 235000015934 Lyophyllum ulmarium Nutrition 0.000 claims abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 235000015120 cherry juice Nutrition 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 235000016709 nutrition Nutrition 0.000 claims abstract description 8
- 230000035764 nutrition Effects 0.000 claims abstract description 8
- 239000002002 slurry Substances 0.000 claims abstract description 8
- 239000000084 colloidal system Substances 0.000 claims abstract description 4
- 238000011049 filling Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 3
- 241000167854 Bourreria succulenta Species 0.000 claims description 12
- 235000019693 cherries Nutrition 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 244000241257 Cucumis melo Species 0.000 claims description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 3
- 102000004139 alpha-Amylases Human genes 0.000 claims description 3
- 108090000637 alpha-Amylases Proteins 0.000 claims description 3
- 229940024171 alpha-amylase Drugs 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 108010089934 carbohydrase Proteins 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims 1
- 230000035622 drinking Effects 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 235000013402 health food Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 238000007789 sealing Methods 0.000 abstract description 2
- 239000008103 glucose Substances 0.000 description 15
- 206010012601 diabetes mellitus Diseases 0.000 description 13
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 11
- 239000003472 antidiabetic agent Substances 0.000 description 8
- 239000008280 blood Substances 0.000 description 7
- 210000004369 blood Anatomy 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 229930003944 flavone Natural products 0.000 description 7
- 235000011949 flavones Nutrition 0.000 description 7
- 229940127003 anti-diabetic drug Drugs 0.000 description 6
- 150000004676 glycans Chemical class 0.000 description 6
- 229920001282 polysaccharide Polymers 0.000 description 6
- 239000005017 polysaccharide Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 229930182478 glucoside Natural products 0.000 description 4
- 230000002218 hypoglycaemic effect Effects 0.000 description 4
- 230000000291 postprandial effect Effects 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 3
- 229930014669 anthocyanidin Natural products 0.000 description 3
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 3
- 235000008758 anthocyanidins Nutrition 0.000 description 3
- 235000021152 breakfast Nutrition 0.000 description 3
- -1 flavone compound Chemical class 0.000 description 3
- 150000002213 flavones Chemical class 0.000 description 3
- 150000008131 glucosides Chemical class 0.000 description 3
- 229960004329 metformin hydrochloride Drugs 0.000 description 3
- OETHQSJEHLVLGH-UHFFFAOYSA-N metformin hydrochloride Chemical compound Cl.CN(C)C(=N)N=C(N)N OETHQSJEHLVLGH-UHFFFAOYSA-N 0.000 description 3
- XZWYZXLIPXDOLR-UHFFFAOYSA-N metformin hydrochloride Natural products CN(C)C(=N)NC(N)=N XZWYZXLIPXDOLR-UHFFFAOYSA-N 0.000 description 3
- 239000006187 pill Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 3
- TWCMVXMQHSVIOJ-UHFFFAOYSA-N Aglycone of yadanzioside D Natural products COC(=O)C12OCC34C(CC5C(=CC(O)C(O)C5(C)C3C(O)C1O)C)OC(=O)C(OC(=O)C)C24 TWCMVXMQHSVIOJ-UHFFFAOYSA-N 0.000 description 2
- PLMKQQMDOMTZGG-UHFFFAOYSA-N Astrantiagenin E-methylester Natural products CC12CCC(O)C(C)(CO)C1CCC1(C)C2CC=C2C3CC(C)(C)CCC3(C(=O)OC)CCC21C PLMKQQMDOMTZGG-UHFFFAOYSA-N 0.000 description 2
- 235000009852 Cucurbita pepo Nutrition 0.000 description 2
- 210000000227 basophil cell of anterior lobe of hypophysis Anatomy 0.000 description 2
- 102000006995 beta-Glucosidase Human genes 0.000 description 2
- 108010047754 beta-Glucosidase Proteins 0.000 description 2
- 229910017052 cobalt Inorganic materials 0.000 description 2
- 239000010941 cobalt Substances 0.000 description 2
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000002641 glycemic effect Effects 0.000 description 2
- PFOARMALXZGCHY-UHFFFAOYSA-N homoegonol Natural products C1=C(OC)C(OC)=CC=C1C1=CC2=CC(CCCO)=CC(OC)=C2O1 PFOARMALXZGCHY-UHFFFAOYSA-N 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 235000020354 squash Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000000254 damaging effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 229940126904 hypoglycaemic agent Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 210000004153 islets of langerhan Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- DKVBOUDTNWVDEP-NJCHZNEYSA-N teicoplanin aglycone Chemical compound N([C@H](C(N[C@@H](C1=CC(O)=CC(O)=C1C=1C(O)=CC=C2C=1)C(O)=O)=O)[C@H](O)C1=CC=C(C(=C1)Cl)OC=1C=C3C=C(C=1O)OC1=CC=C(C=C1Cl)C[C@H](C(=O)N1)NC([C@H](N)C=4C=C(O5)C(O)=CC=4)=O)C(=O)[C@@H]2NC(=O)[C@@H]3NC(=O)[C@@H]1C1=CC5=CC(O)=C1 DKVBOUDTNWVDEP-NJCHZNEYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The health drink and preparation method thereof that the present invention relates to a kind of for auxiliary hyperglycemic, belongs to health food processing technique field.Cherry juice and pumpkin saccharified liquid are uniformly mixed, pH is adjusted to 5.6-6.0, it sterilizes 10 minutes under the conditions of 80-85 DEG C, cool to 24-26 DEG C, elm mushroom strain is accessed from inclined-plane, elm mushroom fermentation liquid is obtained within shaking table culture 80-90 hours under conditions of 24-26 DEG C, 120-140rpm, elm mushroom fermentation liquid obtains nutrition slurries through mycelium colloid mill defibrination, and nutrition slurries are got product using filter, allotment, filling, sealing, sterilizing.Health drink of the invention is not only in good taste, the smell of fruits is very sweet, safe for drinking, but also has the function of auxiliary hyperglycemic.
Description
Technical field
The health drink and preparation method thereof that the present invention relates to a kind of for auxiliary hyperglycemic belongs to health food processing skill
Art field.
Background technique
With the development of social economy and the raising of Living consumption, the disease incidence and illness rate of diabetes rise year by year
Height, diabetes not only seriously endanger the health of the people, also heavy financial burden can be brought to country, so it has caused the world
The concern and attention of national governments, hygiene department and most of medical personnels.Diabetes patient needs to aviod certain food to many foods,
But also some foods can play the role of auxiliary hyperglycemic instead, eat these foods, not only assist in reduction blood glucose, and
And the dosage of hypoglycemic drug can be reduced, damage of the hypoglycemic agent to body is reduced, so, it is former using natural edible in recent years
Material is processed into the hot spot that the auxiliary hyperglycemic product of edible safety is studied at this field researcher.
Summary of the invention
The object of the present invention is to provide it is a kind of it is in good taste, the smell of fruits is very sweet, the health care for auxiliary hyperglycemic of safe for drinking
Beverage and preparation method thereof.
The object of the present invention is achieved like this:
Pumpkin is cleaned, peeling, deseeding, be placed in pressure cooker, ripe pumpkin is steamed 15-20 minutes to obtain under the conditions of 121 DEG C, by ripe south
Melon is pounded minced pumpkin, weighs the minced pumpkin of certain mass, and the clear water of 2-3 times of minced pumpkin quality is added, stirs evenly, by every gram of south
Alpha-amylase is added in the ratio of 2-3 unit of melon mud, adds the food-grade calcium chloride of minced pumpkin quality 0.04%, stirs evenly,
It is hydrolyzed 40-60 minutes under the conditions of 90-95 DEG C, hydrolyzate temperature is dropped to 60 DEG C, then pH is adjusted to 4.5-5.0, by every gram
Carbohydrase is added in the ratio of 20-24 unit of minced pumpkin, and be saccharified 2-4 hours to obtain pumpkin saccharified liquid under the conditions of 60 DEG C.
Cherry is cleaned, stalk, stoning, is squeezed into cherry juice with juice extractor, according to the ratio of mass ratio 1:2 by cherry juice and
Pumpkin saccharified liquid is uniformly mixed, and pH is adjusted to 5.6-6.0, sterilizes 10 minutes under the conditions of 80-85 DEG C, cools to 24-26 DEG C,
Elm mushroom strain is accessed from inclined-plane, obtains elm mushroom within shaking table culture 80-90 hours under conditions of 24-26 DEG C, 120-140rpm
Fermentation liquid, elm mushroom fermentation liquid obtain nutrition slurries through mycelium colloid mill defibrination, and nutrition slurries are using filter, allotment, filling, envelope
Mouth, sterilizing are got product.
Health drink beneficial effect of the invention includes the following aspects:
First, raw materials used health drink of the invention is all natural food materials, is free of Western medicine and traditional Chinese medicine ingredients, to human body without pair
Effect, it is safe for drinking.
Second, the elm mushroom polysaccharide that health drink of the invention is generated rich in elm mushroom fermentation, elm mushroom polysaccharide has preferably
Radicals scavenging effect, free radical can be slowed down to the damaging action of beta Cell of islet, elm mushroom polysaccharide is also adjustable liver sugar generation
It thanks, increases the synthesis of hepatic glycogen, to reduce blood sugar concentration.
Third, health drink of the invention are rich in the anthocyanidin of high activity being easily absorbed by the body, contain in cherry abundant
Anthocyanidin, anthocyanidin can increase the content of the insulin of inside of human body, so that it is effectively reduced the blood glucose of diabetic, flower
Green element belongs to flavone compound, and the cherry flavones in cherry is most of to be existed in the form of glucosides, is not easy to be absorbed by the body, flavones
Glucosides needs to be converted to aglycone forms, is just easier to be absorbed by the body, and the physiological activity of aglycon is high more than its corresponding glucosides,
Glucoside type flavones in cherry can be converted to aglycone-type flavones by the beta-glucosidase that elm mushroom metabolism generates, and improve its life
Reason activity, and be allowed to be easier to be absorbed by the body.By measurement, cherry flavone glycoside is converted in the health drink of the embodiment of the present invention
Conversion ratio at flavone aglycone is 90%.
4th, the raw material of health drink of the invention contains pumpkin, and the water-soluble squash polyoses in pumpkin have auxiliary drop
The effect of blood glucose, in addition pumpkin cobalt element rich in, cobalt are that the islet cells of human body grows required nutrient, its energy
Beta Cell of islet is protected and is repaired in help.
5th, a large amount of glucose is contained in the raw material cherry of health drink of the invention, is for diabetes patient
Unfavorable, but the glucose in cherry is utilized in the form of carbon source by elm mushroom during elm mushroom is fermented, and is converted to
Elm mushroom polysaccharide with hypoglycemic effect, is to kill two birds with one stone.In addition, in pumpkin other than containing squash polyoses, also containing big
The starch and glucose of amount are also unfavorable for diabetes patient, but the starch in pumpkin is sent out through enzymatic hydrolysis and elm mushroom
Elm mushroom polysaccharide is converted into after ferment, the glucose in pumpkin has been also translated into elm mushroom polysaccharide after elm mushroom is fermented.Through surveying
Fixed, content of starch only has 0.18% in the health drink of the embodiment of the present invention.Glucose content only has 0.11%, so will not be right
The blood glucose of diabetes patient has an impact.
6th, health drink of the invention has strong cherry fragrance, and cherry juice is after elm mushroom is fermented, elm mushroom
Reference state aroma-producing substance in cherry can be converted to free state aroma-producing substance by the beta-glucosidase that metabolism generates, and increase this
The fragrance of invention health drink.
Specific embodiment
The elm mushroom CICC14010 that the present invention uses is purchased in Chinese industrial Microbiological Culture Collection administrative center.
Pumpkin is cleaned, peeling, deseeding, be placed in pressure cooker, ripe pumpkin is steamed 15 minutes to obtain under the conditions of 121 DEG C, it will be ripe
Pumpkin is pounded minced pumpkin, weighs the minced pumpkin of certain mass, and 2.5 times of minced pumpkin quality of clear water is added, stirs evenly, by every gram
Alpha-amylase is added in the ratio of 2.5 units of minced pumpkin, adds the food-grade calcium chloride of minced pumpkin quality 0.04%, and stirring is equal
It is even, it is hydrolyzed 50 minutes under the conditions of 90 DEG C, hydrolyzate temperature is dropped to 60 DEG C, then pH is adjusted to 4.8, by every gram of minced pumpkin
Carbohydrase is added in the ratio of 22 units, and be saccharified 3 hours to obtain pumpkin saccharified liquid under the conditions of 60 DEG C.
Cherry is cleaned, stalk, stoning, is squeezed into cherry juice with juice extractor, according to the ratio of mass ratio 1:2 by cherry juice and
Pumpkin saccharified liquid is uniformly mixed, and pH is adjusted to 5.8, is sterilized 10 minutes under the conditions of 80 DEG C, is cooled to 25 DEG C, connect from inclined-plane
Enter elm mushroom strain, obtains within shaking table culture 90 hours under conditions of 25 DEG C, 140rpm elm mushroom fermentation liquid, elm mushroom fermentation liquid warp
Mycelium colloid mill defibrination obtains nutrition slurries, and nutrition slurries are got product using filter, allotment, filling, sealing, sterilizing.
Health drink implementation result test of the present invention:
The health drink of the embodiment of the present invention is drunk through patient 23 that clinic suffers from diabetes, 3 times a day, is drunk with breakfast, lunch and dinner, often
Secondary 100ml is continuously drunk 30 days, and the antidiabetic drug that patient takes during drinking health drink of the present invention halves.
As a result: it shares 21 hypoglycemic effects and meets or exceeds the effect for normally taking full dose antidiabetic drug originally, account for 91.3%,
There are 2 hypoglycemic effects to fail to achieve the effect that normally to take full dose antidiabetic drug originally, accounts for 8.7%, as can be seen from the above results,
Health drink of the invention is shared with antidiabetic drug, is not only had preferable assistant hypoglycemic effect, can also be reduced the use of antidiabetic drug
Amount reduces antidiabetic drug to the side effect of body bring.
It is illustrated below:
××, male 61 years old, suffer from diabetes B, took Metformin hydrochloride (0.25g) daily originally three times, and every time one
Piece, fasting blood-glucose are controlled in 7.0mmol/L or so, and postprandial two hours glycemic controls are daily during 8.8mmol/L or so, test
Health drink of the present invention is drunk with breakfast, lunch and dinner, each 100ml, three times a day, while the Metformin hydrochloride (0.25g) taken daily
Halve, i.e., take Metformin hydrochloride (0.25g) daily three times, each half, during test, fasting blood-glucose average value is down to
6.2mmol/L, postprandial two hours blood glucose average value are down to 7.9mmol/L.
Liu ×, female 67 years old, suffers from diabetes B, took diabetes pill daily three times originally, every time 10 ball, fasting blood-glucose control
For system in 6.9mmol/L or so, postprandial two hours glycemic controls drink this with breakfast, lunch and dinner daily during 9.0mmol/L or so, test
Invention health drink, each 100ml, three times a day, while the diabetes pill taken daily halves, i.e., takes diabetes pill three daily
Secondary, 5 ball every time, during test, fasting blood-glucose average value is down to 5.8mmol/L, and postprandial two hours blood glucose average value is down to
7.6mmol/L。
Claims (2)
1. a kind of preparation method of the health drink for auxiliary hyperglycemic, it is characterized in that by the preparation of following process and
At:
(1) pumpkin is cleaned, peeling, deseeding, be placed in pressure cooker, ripe pumpkin is steamed 15-20 minutes to obtain under the conditions of 121 DEG C, it will be ripe
Pumpkin is pounded minced pumpkin, weighs the minced pumpkin of certain mass, and the clear water of 2-3 times of minced pumpkin quality is added, stirs evenly, by every gram
Alpha-amylase is added in the ratio of 2-3 unit of minced pumpkin, adds the food-grade calcium chloride of minced pumpkin quality 0.04%, and stirring is equal
It is even, it is hydrolyzed 40-60 minutes under the conditions of 90-95 DEG C, hydrolyzate temperature is dropped to 60 DEG C, then pH is adjusted to 4.5-5.0, pressed
Carbohydrase is added in the ratio of 20-24 unit of every gram of minced pumpkin, and be saccharified 2-4 hours to obtain pumpkin saccharified liquid under the conditions of 60 DEG C；
(2) cherry is cleaned, stalk, stoning, be squeezed into cherry juice with juice extractor, according to the ratio of mass ratio 1:2 by cherry juice and south
Melon saccharified liquid is uniformly mixed, and pH is adjusted to 5.6-6.0, sterilizes 10 minutes under the conditions of 80-85 DEG C, cools to 24-26 DEG C, from
Elm mushroom strain is accessed on inclined-plane, obtains elm mushroom hair within shaking table culture 80-90 hours under conditions of 24-26 DEG C, 120-140rpm
Zymotic fluid, elm mushroom fermentation liquid obtain nutrition slurries through mycelium colloid mill defibrination, and nutrition slurries are using filter, allotment, filling, envelope
Mouth, sterilizing are got product.
2. the preparation method according to claim 1 health drink obtained for being used for auxiliary hyperglycemic.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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| CN106912766A (en) * | 2017-02-19 | 2017-07-04 | 哈尔滨伟平科技开发有限公司 | A kind of preparation method of the black fungus electuary with blood sugar reducing function |
| CN107259271A (en) * | 2017-07-14 | 2017-10-20 | 福建农林大学 | A kind of method of fruits and vegetables comprehensive development and utilization |
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| CN106912766A (en) * | 2017-02-19 | 2017-07-04 | 哈尔滨伟平科技开发有限公司 | A kind of preparation method of the black fungus electuary with blood sugar reducing function |
| CN107259271A (en) * | 2017-07-14 | 2017-10-20 | 福建农林大学 | A kind of method of fruits and vegetables comprehensive development and utilization |
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Application publication date: 20190308 |