CN110403127A - 一种降血糖面粉 - Google Patents
一种降血糖面粉 Download PDFInfo
- Publication number
- CN110403127A CN110403127A CN201910765085.5A CN201910765085A CN110403127A CN 110403127 A CN110403127 A CN 110403127A CN 201910765085 A CN201910765085 A CN 201910765085A CN 110403127 A CN110403127 A CN 110403127A
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- Prior art keywords
- parts
- powder
- hypoglycemic
- seed
- flour
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Abstract
本发明属于面粉领域,具体涉及一种降血糖面粉,其质量配比如下材料组成,具体:薏仁1‑4份、荞麦1‑4份、燕麦1‑4份、黑豆1‑4份、黄豆1‑4份、白果1‑4份、芹菜籽1‑4份、莲籽1‑4份、苦瓜籽1‑4份、麦芽糊精0.01‑0.05份、魔芋膳食纤维4‑7份、茶叶0.2‑0.9份。本发明解决了现有配方较为复杂,所需材料较多的问题,将配方简单,减少了材料的使用,并且利用魔芋膳食纤维来提升饱腹感,降低食物需求量。
Description
技术领域
本发明属于面粉领域,具体涉及一种降血糖面粉。
背景技术
当血糖值高于正常范围即为高血糖。高血糖也是通常大家所说“三高”中的一高。另外“两高”分别是高血压和高脂血症。空腹血糖正常值在6.1mmol/L以下,餐后两小时血糖的正常值在7.8mmol/L以下,如果高于这一范围,称为高血糖。
正常情况下,人体能够通过激素调节和神经调节这两大调节系统确保血糖的来源与去路保持平衡,使血糖维持在一定水平。但是在遗传因素(如糖尿病家族史)与环境因素(如不合理的膳食、肥胖等)的共同作用下,两大调节功能发生紊乱,就会出现血糖水平的升高。
短时间、一次性的高血糖对人体无严重损害。比如在应激状态下或情绪激动、高度紧张时,可出现短暂的高血糖;一次进食大量的糖类,也可出现短暂高血糖;随后,血糖水平逐渐恢复正常。然而长期的高血糖会使全身各个组织器官发生病变,导致急慢性并发症的发生。如失水、电解质紊乱、营养缺乏、抵抗力下降、肾功能受损、神经病变、眼底病变、心脑血管疾病、糖尿病足等。控制高血糖势在必行。
目前高血糖的治疗主要从药疗和食疗两个方面,药疗主要是采用药物治疗,食疗主要以代餐的为主,目前的降血糖代餐较为复杂,成分较多,制作极其麻烦。
发明内容
针对现有技术中的问题,本发明提供一种降血糖面粉,解决了现有配方较为复杂,所需材料较多的问题,将配方简单,减少了材料的使用,并且利用魔芋膳食纤维来提升饱腹感,降低食物需求量。
为实现以上技术目的,本发明的技术方案是:
一种降血糖面粉,其质量配比如下材料组成,具体:
薏仁1-4份、荞麦1-4份、燕麦1-4份、黑豆1-4份、黄豆1-4份、白果1-4份、芹菜籽1-4份、莲籽1-4份、苦瓜籽1-4份、麦芽糊精0.01-0.05份、魔芋膳食纤维4-7份、茶叶0.2-0.9份。
所述茶叶采用晾干后的绿茶。
其制备方法包括如下步骤:
步骤1,将薏仁、荞麦、燕麦放入磨盘中碾磨成细粉,得到粉末A;
步骤2,将黑豆、黄豆和白果加入至磨盘中碾磨成细粉,得到粉末B;
步骤3,将芹菜籽、莲籽和苦瓜籽拍扁,碾磨成细粉,得到粉末C;
步骤4,将粉末A加入炒锅中翻炒,再加入粉末B和粉末C二次翻炒,然后加入麦芽糊精和魔芋膳食纤维降温搅拌均匀,得到混合物;
步骤5,将茶叶碎化成粉后与混合物混合均匀,得到降血糖面粉。
所述步骤1、步骤2和步骤3中的细粉均为400目以下粉末。
所述步骤4的翻炒的温度为50-60℃,所述二次翻炒的温度为80-90℃。
所述步骤4中的降温搅拌的温度为零下2-10℃,搅拌速度为400-800r/min。
所述面粉制作成面汤,并作为早餐使用。
薏仁:薏仁是我国传统的药食两用的保健食品。薏仁具有利水消肿、健脾祛湿、清热排脓、抗炎镇痛、增强免疫力等功效。薏仁多糖含量丰富,其中多糖中的A、B、C糖具有降血糖的作用。薏仁中含羟基的不饱和脂肪酸和多糖具有降糖降脂作用,为中医临床治疗糖尿病及其并发症、心脑血管疾病等的常用药物。
荞麦:荞麦的谷蛋白含量很低,主要的蛋白质是球蛋白。荞麦所含的必需氨基酸中的赖氨酸含量高而蛋氨酸的含量低,具有容易煮熟、容易消化、容易加工的特点。荞麦含有丰富的膳食纤维,其含量是一般精制大米的10倍;荞麦含有的铁、锰、锌等微量元素也比一般谷物丰富。B族维生素、维生素E、铬、磷、钙、铁、赖氨酸、氨基酸、脂肪酸、亚油酸、烟碱酸、烟酸、芦丁等。荞麦富含生物类黄酮、多肤、糖醇和D-手性肌醇等高活性药用成分,具有降糖、降脂、降胆固醇、抗氧化、抗衰老和清除自由基的功能。荞麦含有丰富的膳食纤维,膳食纤维被称为人类的第七类营养素,可以促进胃肠蠕动,通便,对于预防便秘有很好的作用,还可以降低血糖血脂,对人类的健康意义重大。荞麦含有丰富的维生素E及B族维生素,维生素是人体必需的有机化合物成分,对于人的生长发育及代谢具有重要作用。其中的烟酸是一种人体必需的水溶性维生素,参与人体的脂质代谢,具有解毒功效,还可以扩张血管、降低胆固醇。芦丁,又称为维生素P,也是维生素家族的一员,可以保护视力,软化血管,降低人体血脂,可以有效预防脑溢血,还具有抗炎作用。荞麦含有多种微量元素,镁可以溶解人体的纤维蛋白,扩张血管,可以有效降低胆固醇;锰也是人体必需的微量元素之一。
燕麦:具有抗旱、耐冷、耐瘠薄等优良性状和很高的营养及保健价值。燕麦不但具有很高的营养价值,而且具有一定的医疗作用。燕麦中的蛋白质、脂肪、赖氨酸含量和热量均比较高;还富含亚油酸,长期食用,可降低胆固醇在心血管中的积累,对于防止老年高血压、糖尿病、高血脂等大有裨益。而且燕麦具有防癌、治疗便秘等医疗作用。燕麦能够抑制饭后血糖浓度上升,调整胰岛素。燕麦中的碳水化合物是缓慢地水解为葡萄糖,不会导致血糖浓度的迅速上升。同时,燕麦中的膳食纤维能延缓糖类物质的吸收,改善神经末梢对胰岛素的感受性,使胰岛素分泌物下降,对糖尿病病人比较有利。
黑豆和黄豆:黑豆和黄豆均含所有大豆异黄酮,长期摄食大豆制品的人群能延缓动脉硬化发生,减少血总胆固醇浓度,降低心脏病发病率。大豆异黄酮在心血管疾病中的作用机制是多元化的,较成熟的机制有抗氧化作用、受体调节、抑制血管平滑肌细胞增殖、抗血栓生成作用等。大豆异黄酮可抑制酪氨酸激酶而降低血小板内酪氨酸蛋白磷酸化,导致血小板活性降低,使其在血管壁上沉积和聚集减少,防止全身与动脉粥样硬化有关的血栓形成。用大豆异黄酮对糖尿病进行干预时,发现它可抑制小肠对糖的吸收,更好地调整体内糖代谢平衡,G、D与D的细菌代谢产物雌马酚,在体外能预防人的由糖诱导的低密度脂蛋白脂质过氧化反应。大豆异黄酮在体外能抑制兔小肠粘膜对糖的吸收。另外,大豆异黄酮具有较弱的雌激素样作用对糖尿病患者的代谢紊乱也有一定的调节功能。
白果:银杏果俗称生白果。含有多种营养元素,除淀粉、蛋白质、脂肪、糖类之外,还含有维生素c,核黄素、胡萝卜素、钙、磷、铁、钾、镁等微量元素,以及银杏酸、白果酚、五碳多糖、脂固醇等成分。具有益肺气、治咳喘、止带浊、缩小便、平皴皱、护血管、增加血流量等食疗作用和医用效果。根据现代医学研究,银杏还具有通畅血管、改善大脑功能、延缓老年人大脑衰老、增强记忆能力、治疗老年痴呆症和脑供血不足等功效。银杏果含有黄酮、银杏亭、白果双黄酮的片剂,对高胆甾醇血症患者似能降低血清胆甾醇水平、升高磷脂,改善C/P比值,对高血压病人似有一定的降压作用。
芹菜籽:芹菜籽取自芹菜小小的花朵中,因而种子的体形也非常之小,呈卵形,颜色多为棕褐色或深棕色,含桉油醇、磷甲氧基酚、伞花内酯、芹菜素、亚麻酸、挥发性油脂、黄酮、硼,矿物质如:钙、镁、钠、锌。所含降压、降脂成分是芹菜的50倍,短期服用起到降血压,降血脂的作用,长期服用远远优于其他中西药品,无任何毒副作用。
苦瓜籽:是葫芦科植物苦瓜的种子。具有清热消暑、养血益气、补肾健脾、滋肝明目的功效。苦瓜中的苦瓜皂甙,被称为“植物胰岛素”对于糖尿病患者降血糖有很好的疗效;它还有一定的抗病毒能力和防癌的功效。
麦芽糊精:麦芽糊精是DE值5-20的淀粉水解产物。它介于淀粉和淀粉糖之间,是一种价格低廉、口感滑腻、没有任何味道的营养性多糖。具有甜度低,无异味,易消化,低热,溶解性好,发酵性小,填充效果好,不易吸潮,增稠性强,载体性好,稳定性好,难以变质的特性。另外还含有钙、铁等对人体有益的微量元素及矿物质,并能促进人体正常的物质代谢。在少量使用过程中,不仅能够增加面粉的趣味性,还能够促进新陈代谢。
魔芋膳食纤维:魔芋能降低胆固醇和甘油三酯,预防高血压、心血管疾病和糖尿病。主要成分为葡甘聚糖,是一种可溶性膳食纤维,能量很低,吸水性强。可溶性纤维在胃肠道内和淀粉等碳水化合物交织在一起,并延缓后者的吸收,故可以起到降低餐后血糖的作用;
绿茶:茶叶不仅具有提神清心、清热解暑、消食化痰、去腻减肥、清心除烦、解毒醒酒、生津止渴、降火明目、止痢除湿等药理作用,还对现代疾病,如辐射病、心脑血管病、癌症等疾病,有一定的药理功效。茶叶具有药理作用的主要成份是茶多酚、咖啡碱、脂多糖、茶氨酸等。茶多酚具有很强的抗氧化性和生理活性,是人体自由基的清除剂。有阻断脂质过氧化反应,清除活性酶的作用。咖啡碱能提高胃液的分泌量,可以帮助消化。另外,绿茶中含有丰富的儿茶素,有助于减少腹部脂肪。
从以上描述可以看出,本发明具备以下优点:
1.本发明解决了现有配方较为复杂,所需材料较多的问题,将配方简单,减少了材料的使用,并且利用魔芋膳食纤维来提升饱腹感,降低食物需求量。
2.本发明利用各材料的营养成分,降低了糖分摄入量,起到降血糖的效果,同时利用茶叶的儿茶素起到降低血液粘稠度,起到降脂降血糖作用。
具体实施方式
结合实施例详细说明本发明,但不对本发明的权利要求做任何限定。
实施例1
一种降血糖面粉,其质量配比如下材料组成,具体:
薏仁1份、荞麦1份、燕麦1份、黑豆1份、黄豆1份、白果1份、芹菜籽1份、莲籽1份、苦瓜籽1份、麦芽糊精0.01份、魔芋膳食纤维4份、茶叶0.2份。
所述茶叶采用晾干后的绿茶。
其制备方法包括如下步骤:
步骤1,将薏仁、荞麦、燕麦放入磨盘中碾磨成细粉,得到粉末A;
步骤2,将黑豆、黄豆和白果加入至磨盘中碾磨成细粉,得到粉末B;
步骤3,将芹菜籽、莲籽和苦瓜籽拍扁,碾磨成细粉,得到粉末C;
步骤4,将粉末A加入炒锅中翻炒,再加入粉末B和粉末C二次翻炒,然后加入麦芽糊精和魔芋膳食纤维降温搅拌均匀,得到混合物;
步骤5,将茶叶碎化成粉后与混合物混合均匀,得到降血糖面粉。
所述步骤1、步骤2和步骤3中的细粉均为400目以下粉末。
所述步骤4的翻炒的温度为50℃,所述二次翻炒的温度为80℃。
所述步骤4中的降温搅拌的温度为零下2℃,搅拌速度为400r/min。
所述面粉制作成面汤,并作为早餐使用。
所述面粉作为早餐时,70天为一个疗程,且每个疗程的使用量为8斤。
实施例2
一种降血糖面粉,其质量配比如下材料组成,具体:
薏仁4份、荞麦4份、燕麦4份、黑豆4份、黄豆4份、白果4份、芹菜籽4份、莲籽4份、苦瓜籽4份、麦芽糊精0.05份、魔芋膳食纤维7份、茶叶0.9份。
所述茶叶采用晾干后的绿茶。
其制备方法包括如下步骤:
步骤1,将薏仁、荞麦、燕麦放入磨盘中碾磨成细粉,得到粉末A;
步骤2,将黑豆、黄豆和白果加入至磨盘中碾磨成细粉,得到粉末B;
步骤3,将芹菜籽、莲籽和苦瓜籽拍扁,碾磨成细粉,得到粉末C;
步骤4,将粉末A加入炒锅中翻炒,再加入粉末B和粉末C二次翻炒,然后加入麦芽糊精和魔芋膳食纤维降温搅拌均匀,得到混合物;
步骤5,将茶叶碎化成粉后与混合物混合均匀,得到降血糖面粉。
所述步骤1、步骤2和步骤3中的细粉均为400目以下粉末。
所述步骤4的翻炒的温度为60℃,所述二次翻炒的温度为90℃。
所述步骤4中的降温搅拌的温度为零下10℃,搅拌速度为800r/min。
所述面粉制作成面汤,并作为早餐使用。
所述面粉作为早餐时,70天为一个疗程,且每个疗程的使用量为15斤。
实施例3
一种降血糖面粉,其质量配比如下材料组成,具体:
薏仁3份、荞麦2份、燕麦3份、黑豆2份、黄豆2份、白果2份、芹菜籽3份、莲籽3份、苦瓜籽3份、麦芽糊精0.02份、魔芋膳食纤维6份、茶叶0.7份。
所述茶叶采用晾干后的绿茶。
其制备方法包括如下步骤:
步骤1,将薏仁、荞麦、燕麦放入磨盘中碾磨成细粉,得到粉末A;
步骤2,将黑豆、黄豆和白果加入至磨盘中碾磨成细粉,得到粉末B;
步骤3,将芹菜籽、莲籽和苦瓜籽拍扁,碾磨成细粉,得到粉末C;
步骤4,将粉末A加入炒锅中翻炒,再加入粉末B和粉末C二次翻炒,然后加入麦芽糊精和魔芋膳食纤维降温搅拌均匀,得到混合物;
步骤5,将茶叶碎化成粉后与混合物混合均匀,得到降血糖面粉。
所述步骤1、步骤2和步骤3中的细粉均为400目以下粉末。
所述步骤4的翻炒的温度为55℃,所述二次翻炒的温度为85℃。
所述步骤4中的降温搅拌的温度为零下5℃,搅拌速度为600r/min。
所述面粉制作成面汤,并作为早餐使用。
所述面粉作为早餐时,70天为一个疗程,且每个疗程的使用量为10斤。
性能检测
将实施例3得到的面粉制作成面汤,作为早餐食用,每顿食用量70g。
食用前空腹血糖为9.0mmol/L,后血糖为13.0mmol/L,连续食用10周后,空腹血糖为6.0mmol/L,餐后血糖为7.2mmol/L。高血糖症状得到明显改善。
综上所述,本发明具有以下优点:
1.本发明解决了现有配方较为复杂,所需材料较多的问题,将配方简单,减少了材料的使用,并且利用魔芋膳食纤维来提升饱腹感,降低食物需求量。
2.本发明利用各材料的营养成分,降低了糖分摄入量,起到降血糖的效果,同时利用茶叶的儿茶素起到降低血液粘稠度,起到降脂降血糖作用。
可以理解的是,以上关于本发明的具体描述,仅用于说明本发明而并非受限于本发明实施例所描述的技术方案。本领域的普通技术人员应当理解,仍然可以对本发明进行修改或等同替换,以达到相同的技术效果;只要满足使用需要,都在本发明的保护范围之内。
Claims (7)
1.一种降血糖面粉,其特征在于:其质量配比如下材料组成,具体:
薏仁1-4份、荞麦1-4份、燕麦1-4份、黑豆1-4份、黄豆1-4份、白果1-4份、芹菜籽1-4份、莲籽1-4份、苦瓜籽1-4份、麦芽糊精0.01-0.05份、魔芋膳食纤维4-7份、茶叶0.2-0.9份。
2.根据权利要求1所述的降血糖面粉,其特征在于:所述茶叶采用晾干后的绿茶。
3.根据权利要求1所述的降血糖面粉,其特征在于:其制备方法包括如下步骤:
步骤1,将薏仁、荞麦、燕麦放入磨盘中碾磨成细粉,得到粉末A;
步骤2,将黑豆、黄豆和白果加入至磨盘中碾磨成细粉,得到粉末B;
步骤3,将芹菜籽、莲籽和苦瓜籽拍扁,碾磨成细粉,得到粉末C;
步骤4,将粉末A加入炒锅中翻炒,再加入粉末B和粉末C二次翻炒,然后加入麦芽糊精和魔芋膳食纤维降温搅拌均匀,得到混合物;
步骤5,将茶叶碎化成粉后与混合物混合均匀,得到降血糖面粉。
4.根据权利要求3所述的降血糖面粉,其特征在于:所述步骤1、步骤2和步骤3中的细粉均为400目以下粉末。
5.根据权利要求3所述的降血糖面粉,其特征在于:所述步骤4的翻炒的温度为50-60℃,所述二次翻炒的温度为80-90℃。
6.根据权利要求3所述的降血糖面粉,其特征在于:所述步骤4中的降温搅拌的温度为零下2-10℃,搅拌速度为400-800r/min。
7.根据权利要求1所述的降血糖面粉,其特征在于:所述面粉制作成面汤,并作为早餐使用。
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