CN109430759A - 一种降糖口服液的制备方法 - Google Patents
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Abstract
本发明涉及一种降糖口服液的制备方法,属于保健食品加工技术领域。将猕猴桃汁和紫薯糖化液混合均匀，将pH调整到5.6‑6.0，在80‑85℃条件下灭菌10分钟，降温到24‑26℃，从斜面上接入灵芝菌种，在24‑26℃、120‑140rpm的条件下摇床培养6‑8天得灵芝发酵液，灵芝发酵液经菌丝体胶体磨磨浆得营养浆液，营养浆液再经过滤、调配、浓缩、灌装、封口、灭菌即得成品。本发明的降糖口服液不仅果香浓郁、食用安全，而且具有降血糖的功效。
Description
技术领域
本发明涉及一种降糖口服液的制备方法,属于保健食品加工技术领域。
背景技术
糖尿病是一种由于血糖失控高出正常水平所造成的全身性、进行性的疾病，其并发症多，且严重，随着生产的发展，生活水平的提高及人口寿命的增长，糖尿病发病率迅速增加，现已成为世界各国越来越严重的一个公共卫生问题。糖尿病作为一种慢性的代谢紊乱性疾病，其并发症是导致糖尿病致死率和致残率增高的最主要因素，目前对糖尿病患者的治疗主要是采用降糖药物，不仅需要终生服用，而且有毒副作用，和降糖药物作用相比，天然降糖食品不仅来源广泛，而且具有使用安全、无任何毒副作用的特点，所以，从天然动植物以及微生物资源中筛选有效降糖成分，已成为本领域科研工作者研究和开发的热点。
发明内容
本发明的目的是提供一种果香浓郁、食用安全、具有降血糖功效的降糖口服液的制备方法。
本发明的目的是这样实现的：
将紫薯洗净、去皮，置于高压锅中，在121℃条件下蒸15-20分钟得熟紫薯，将熟紫薯捣成紫薯泥，称取一定质量的紫薯泥，加入紫薯泥质量3-5倍的清水，搅拌均匀，按每克紫薯泥3-5个单位的比例加入α-淀粉酶，再加入紫薯泥质量0.05%的食品级氯化钙，搅拌均匀，在90-95℃条件下水解40-60分钟，将水解液温度降到60℃，再将 pH调整到4.5-5.0，按每克紫薯泥25-30个单位的比例加入糖化酶，在60℃条件下糖化3-5小时得紫薯糖化液。
将猕猴桃洗净、去皮，用榨汁机榨成猕猴桃汁，按照质量比1:1的比例将猕猴桃汁和紫薯糖化液混合均匀，将pH调整到5.6-6.0，在80-85℃条件下灭菌10分钟，降温到24-26℃，从斜面上接入灵芝菌种，在24-26℃、120-140rpm的条件下摇床培养6-8天得灵芝发酵液，灵芝发酵液经菌丝体胶体磨磨浆得营养浆液，营养浆液再经过滤、调配、浓缩、灌装、封口、灭菌即得成品。
本发明的降糖口服液有益效果包括以下几个方面：
第一，本发明的降糖口服液所用原料都是天然食材，不含西药和中药成分，对人体没有副作用，食用是安全的。
第二，本发明的降糖口服液富含灵芝发酵产生的灵芝多糖，灵芝多糖能提高血浆中胰岛素的水平，加速葡萄糖的代谢，从而降低血糖浓度。
第三，本发明的降糖口服液富含高活性的易被人体吸收的花青素，紫薯中含丰富的花青素，花青素能够增加人体内部的胰岛素的含量，从而有效地降低糖尿病患者的血糖，花青素属黄酮类化合物，紫薯中的黄酮大部分以糖苷的形式存在，不易被人体吸收，黄酮糖苷需要转化成苷元形式，才更易被人体吸收，而且苷元的生理活性远比其相应的糖苷高，灵芝代谢产生的β-葡萄糖苷酶可以将紫薯中的糖苷型黄酮转化成苷元型黄酮，提高其生理活性，并使之更易被人体吸收。经过测定，本发明实施例中的降糖口服液中黄酮糖苷转化成黄酮苷元的转化率为89%。
第四，本发明的降糖口服液的原料含有猕猴桃，猕猴桃含有铬，铬有治疗糖尿病的药用价值，它可以刺激胰岛素的分泌，因此，可以降低糖尿病患者的血糖。
第五，本发明的降糖口服液的原料猕猴桃中含有大量的葡萄糖，对于糖尿病人来说是不利的，但是猕猴桃中的葡萄糖在灵芝发酵的过程中以碳源的形式被灵芝利用，转化成了具有降血糖作用的灵芝多糖，可谓一举两得。另外，紫薯中含大量的淀粉和葡萄糖，对于糖尿病人来说也是不利的，但是紫薯中的淀粉经酶解和灵芝发酵后转化成了灵芝多糖，紫薯中的葡萄糖经灵芝发酵后也转化成了灵芝多糖。经测定，本发明的实施例的降糖口服液中淀粉含量只有0.27%。葡萄糖含量只有0.21%，所以不会对糖尿病人的血糖产生影响。
第六，本发明的降糖口服液具有浓郁的猕猴桃香气，猕猴桃汁经过灵芝发酵后，灵芝代谢产生的β-葡萄糖苷酶可以将猕猴桃中的结合态呈香物质转化成游离态呈香物质，增加本发明降糖口服液的香气。
具体实施方式
本发明采用的灵芝 CICC50006采购于中国工业微生物菌种保藏管理中心。
将紫薯洗净、去皮，置于高压锅中，在121℃条件下蒸15分钟得熟紫薯，将熟紫薯捣成紫薯泥，称取一定质量的紫薯泥，加入紫薯泥质量4倍的清水，搅拌均匀，按每克紫薯泥4个单位的比例加入α-淀粉酶，再加入紫薯泥质量0.05%的食品级氯化钙，搅拌均匀，在95℃条件下水解40分钟，将水解液温度降到60℃，再将 pH调整到4.6，按每克紫薯泥25个单位的比例加入糖化酶，在60℃条件下糖化4小时得紫薯糖化液。
将猕猴桃洗净、去皮，用榨汁机榨成猕猴桃汁，按照质量比1:1的比例将猕猴桃汁和紫薯糖化液混合均匀，将pH调整到5.8，在85℃条件下灭菌10分钟，降温到25℃，从斜面上接入灵芝菌种，在25℃、130rpm的条件下摇床培养7天得灵芝发酵液，灵芝发酵液经菌丝体胶体磨磨浆得营养浆液，营养浆液再经过滤、调配、浓缩、灌装、封口、灭菌即得成品。
本发明降糖口服液实施效果试验：
本发明实施例的降糖口服液经临床患糖尿病的患者25例饮用，每日3次，随三餐饮用，每次50ml，连续饮用30天，饮用本发明降糖口服液期间患者服用的降糖药减半。
结果：共有22例降糖效果达到或超过原来正常服用全量降糖药的效果，占88%，有3例降糖效果未能达到原来正常服用全量降糖药的效果，占12%，从以上结果可以看出，本发明的降糖口服液与降糖药合用，不仅具有较好的降糖效果，还可以降低降糖药的用量，减少降糖药给身体带来的的副作用。
以下举例说明 ：
周××，男，70 岁，患有2型糖尿病，原来每天服用盐酸二甲双胍（0.25g）三次，每次一片，空腹血糖控制在7.1mmol/L左右，餐后两小时血糖控制在9.5mmol/L左右，试验期间每天随三餐饮用本发明降糖口服液，每次50ml，每日三次，同时每天服用的盐酸二甲双胍（0.25g）减半，即每天服用盐酸二甲双胍（0.25g）三次，每次半片，试验期间，空腹血糖平均值降至6.5mmol/L，餐后两小时血糖平均值降至8.5mmol/L。
田××，女，65岁，患有2型糖尿病，原来每天服用降糖通脉片（0.42g）三次，每次4片，空腹血糖控制在8.8mmol/L左右，餐后两小时血糖控制在10.5mmol/L左右，试验期间每天随三餐饮用本发明降糖口服液，每次50ml，每日三次，同时每天服用的降糖通脉片（0.42g）减半，即每天服用降糖通脉片（0.42g）三次，每次2片，试验期间，空腹血糖平均值降至7.1mmol/L，餐后两小时血糖平均值降至8.7mmol/L。
Claims (1)
1.一种降糖口服液的制备方法，其特征是经过如下加工过程制备而成：
⑴将紫薯洗净、去皮，置于高压锅中，在121℃条件下蒸15-20分钟得熟紫薯，将熟紫薯捣成紫薯泥，称取一定质量的紫薯泥，加入紫薯泥质量3-5倍的清水，搅拌均匀，按每克紫薯泥3-5个单位的比例加入α-淀粉酶，再加入紫薯泥质量0.05%的食品级氯化钙，搅拌均匀，在90-95℃条件下水解40-60分钟，将水解液温度降到60℃，再将 pH调整到4.5-5.0，按每克紫薯泥25-30个单位的比例加入糖化酶，在60℃条件下糖化3-5小时得紫薯糖化液；
⑵将猕猴桃洗净、去皮，用榨汁机榨成猕猴桃汁，按照质量比1:1的比例将猕猴桃汁和紫薯糖化液混合均匀，将pH调整到5.6-6.0，在80-85℃条件下灭菌10分钟，降温到24-26℃，从斜面上接入灵芝菌种，在24-26℃、120-140rpm的条件下摇床培养6-8天得灵芝发酵液，灵芝发酵液经菌丝体胶体磨磨浆得营养浆液，营养浆液再经过滤、调配、浓缩、灌装、封口、灭菌即得成品。
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| CN103087887A (zh) * | 2013-01-10 | 2013-05-08 | 阳泉市浩丰小杂粮专业合作社 | 紫薯保健酒及其制备方法 |
| CN103525663A (zh) * | 2013-10-27 | 2014-01-22 | 黑龙江省轻工科学研究院 | 紫薯保健酒的制作方法 |
| CN106107348A (zh) * | 2016-06-28 | 2016-11-16 | 黄秀英 | 一种猕猴桃灵芝液体菌种转化饮品 |
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| CN103087887A (zh) * | 2013-01-10 | 2013-05-08 | 阳泉市浩丰小杂粮专业合作社 | 紫薯保健酒及其制备方法 |
| CN103525663A (zh) * | 2013-10-27 | 2014-01-22 | 黑龙江省轻工科学研究院 | 紫薯保健酒的制作方法 |
| CN106107348A (zh) * | 2016-06-28 | 2016-11-16 | 黄秀英 | 一种猕猴桃灵芝液体菌种转化饮品 |
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