CN110477384A - A kind of low-carbon Combined food meal for preventing and improving chronic metabolic syndrome - Google Patents

A kind of low-carbon Combined food meal for preventing and improving chronic metabolic syndrome Download PDF

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Publication number
CN110477384A
CN110477384A CN201910887889.2A CN201910887889A CN110477384A CN 110477384 A CN110477384 A CN 110477384A CN 201910887889 A CN201910887889 A CN 201910887889A CN 110477384 A CN110477384 A CN 110477384A
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meal
metabolic syndrome
composition
chronic metabolic
generation meal
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杨波
王伟
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Henan Yushengtang Food And Nutrition Technology Co Ltd
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Henan Yushengtang Food And Nutrition Technology Co Ltd
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/115—Konjak; Konntaku
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • 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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Abstract

The present invention provides a kind of prevention and the low-carbon Combined food meal of conditioning chronic metabolic syndrome, including breakfast generation meal composition, lunch generation meal composition and dinner generation meal composition；It is mainly used for supplying chronic metabolic syndrome patient daily consumption, convenient and efficient, by changing the dietary structure of patient, can clinical physical examination indexs effectively many to the blood pressure of patient, blood glucose, weight, blood lipid, uric acid etc. be adjusted.During using the meal combination, the higher patient of These parameters starts steadily reduction and can be steady in a long-term, and the raising of fluctuation-type do not occur in most users dynamic measurement results.

Description

A kind of low-carbon Combined food meal for preventing and improving chronic metabolic syndrome
Technical field
The invention belongs to functional food field more particularly to a kind of prevention and the low-carbon food of conditioning chronic metabolic syndrome Meal combination.
Background technique
Chronic metabolic syndrome, be otherwise known as X syndrome or insulin resistance syndrome, refers to a variety of metabolic disorder examples Such as: dysarteriotony, dyslipidemia, pathoglycemia are present in the phenomenon of same individual.Due to more slow, normal quilt of falling ill Ignore, once suffering from chronic metabolic syndrome, can not almost eradicate all the life, seriously affect people's lives quality.Chronic metabolic By congenital heredity, sitting, the various factors such as dynamic, unhealthy eating habit are influenced less for the morbidity of syndrome.Especially with Countries and regions based on rice and flour, hypertension, diabetes are fat, hyperlipidemia, five height (hypertension, hyperglycemia, the Gao Ti such as gout Weight, hyperlipidemia, high lithemia) disease incidence increases year by year, and strict control of diet has the improvement of human body chronic metabolic syndrome Facilitation.Many clinical physical examination indexs such as hypertension, hyperglycemia, Gao Tichong, hyperlipidemia, high lithemia, hence it is evident that reduce.
Therefore, a kind of low-carbon Combined food meal for preventing and improving chronic metabolic syndrome is studied, it is comprehensive to improve chronic metabolic The quality of life of simulator sickness patient promotes the various illness indexs of chronic metabolic syndrome to tend to normalization and is of great significance.
Summary of the invention
The purpose of the present invention is in view of the deficiencies of the prior art, to provide a kind of prevention and conditioning chronic metabolic syndrome Low-carbon Combined food meal.
To achieve the goals above, the technical scheme adopted by the invention is that:
It is a kind of prevention and conditioning chronic metabolic syndrome low-carbon Combined food meal, including breakfast generation meal composition, lunch generation meal Composition and dinner generation meal composition；
Wherein, every part of breakfast generation meal composition includes: oat 8-10 g, buckwheat 8-10 g, barley 8-10 g, Yoghourt 8-10 Ml, wholewheat flour 3-5 g, raisins 0.5-1 g, Semen sesami nigrum 0.5-1 g, fructus lycii 0.5-1 g, 1 piece of egg；
The preparation method of described breakfast generation meal composition the following steps are included: oat, buckwheat, barley are first impregnated 20-40 min, 20-30 min is steamed, is then uniformly mixed with egg, Yoghourt, wholewheat flour and forms dough, rolled into pie, sprinkle raisins, black sesame Fiber crops and fructus lycii are put into electric baking pan baking 3-5 min, take out, cooling, sealing refrigeration；
Every part of lunch generation meal composition includes: rice 50-80 g, brown rice 50-80 g, oat 50-80 g, 1 piece of egg, beans 30 g of corruption, 30 g of bean sprouts, 30 g of tomato, 30 g of onion, 20 g of celery, 20 g of carrot, 20 g of long bean, agaric 3-5 g, chicken 10-20 g and 1 part of flavouring；
The preparation method of the lunch generation meal composition is the following steps are included: rice, brown rice, oat and water are mixed, steaming 30 Min takes out, cooling, sealing refrigeration；By egg, bean curd, bean sprouts, tomato, onion, celery, carrot, long bean, agaric, chicken It is uniformly mixed with flavouring, steams 15 min, taken out, cooling, sealing refrigeration；
Every part of dinner generation meal composition is the following steps are included: 1 g of Poria cocos, 1 g of millet, 1 g of pumpkin seeds, 1 g of semen sojae atricolor, walnut Dry 1 g of 1 g, 1 g of mung bean, 1 g of corn, jujube, 1 g of mushroom, 1 g of mealy potato, 3~5 g of konjaku flour and 1, banana；
Every portion of flavouring includes: Chinese prickly ash, pepper, cloves, tsaoko, anise, cassia bark, radix aucklandiae, nutmeg, cortex cinnamomi, aniseed, eight Angle, fennel seeds, tartaric acid sodium, potassium glutamate, potassium chloride, Cardia Salt, lysine, glutamic acid, hawthorn, turmeric, green onion, sesame, walnut Each 0.1 gram with pumpkin seeds.
Based on above-mentioned, the low-carbon Combined food meal of prevention and conditioning chronic metabolic syndrome, it further includes nutritious soup combination Object, every part of nutritious soup composition include: that jujube does 0.1 g, 0.1 g of raisins, 0.1 g of radish, 0.1 g of leaf mustard, green pepper 0.1 g, 0.1 g of rape tongue fur, 0.1 g of carrot, 0.1 g of corn, 0.1 g of yeast, 0.1 g of seaweed, 0.1 g of kelp, agaric 0.1 G, 0.1 g of dried shrimp, 0.1 g of konjaku, 0.1 g of dried bean curd, 0.1 g of sunflower seeds, 0.1 g of mushroom, 0.1 g of shellfish and the flavouring 1 part.
Based on above-mentioned, the preparation method of the flavouring the following steps are included: by Chinese prickly ash, pepper, cloves, tsaoko, anise, After cassia bark, radix aucklandiae, nutmeg, cortex cinnamomi, aniseed, illiciumverum, fennel seeds, hawthorn, turmeric, green onion, sesame, walnut and pumpkin seeds crush, add Tartaric acid sodium, potassium glutamate, potassium chloride, Cardia Salt, lysine and glutamic acid is added to be uniformly mixed.
Based on above-mentioned, every part of dinner generation meal composition includes meal replacement powder and new fresh bananas 1, the system of the meal replacement powder Preparation Method is the following steps are included: by Poria cocos, millet, semen sojae atricolor, mung bean, corn, jujube be dry, mealy potato, mushroom, konjaku flour are mixed and cooked Afterwards, cooling, dry, smashing processing is carried out, a kind of powder is obtained；Pumpkin seeds and walnut are dried, smashing processing, obtain two Class powder；A kind of powder and two class powder are uniformly mixed.
Based on above-mentioned, breakfast generation meal composition further includes fresh apple 1.
Based on above-mentioned, the preparation method of the nutritious soup composition is the following steps are included: according to said ratio, by radish Tassel, leaf mustard, green pepper, rape tongue fur, carrot, konjaku, seaweed, kelp, corn, agaric, dried bean curd, mushroom and shellfish are cooked, take It drains away the water out, dissection, then be freeze-dried, it is then done with jujube, raisins, yeast, dried shrimp, sunflower seeds are uniformly mixed.
Compared with prior art, the present invention specifically substantive distinguishing features outstanding and marked improvement.
Specifically, the low-carbon Combined food meal of prevention provided by the invention and conditioning chronic metabolic syndrome is mainly used for supplying Chronic metabolic syndrome patient's daily consumption is answered, it is convenient and efficient, it, can be effectively to patient's by changing the dietary structure of patient Many clinical physical examination indexs such as blood pressure, blood glucose, weight, blood lipid, uric acid are adjusted.During using the meal combination, on State the higher patient's index of correlation of index start steadily reduce and can be steady in a long-term, most users dynamic measurement results do not have There is the raising of fluctuation-type.
Specific embodiment
Below by specific embodiment, technical scheme of the present invention will be described in further detail.
Embodiment 1
It is a kind of prevention and conditioning chronic metabolic syndrome low-carbon Combined food meal, including breakfast generation meal composition, lunch generation meal Composition and dinner generation meal composition；
Wherein, every part of breakfast generation meal composition includes: 9 g of oat, 9 g of buckwheat, 9 g of barley, 9 ml of Yoghourt, wholewheat flour 4 g, 0.7 g of raisins, 0.7 g of Semen sesami nigrum, 0.7 g of fructus lycii, 1 piece of egg；
The preparation method of described breakfast generation meal composition the following steps are included: oat, buckwheat, barley are first impregnated 20-40 min, 20-30 min is steamed, is then uniformly mixed with egg, Yoghourt, wholewheat flour and forms dough, rolled into pie, sprinkle raisins, black sesame Fiber crops and fructus lycii are put into electric baking pan baking 3-5 min, take out, cooling, sealing refrigeration；
Every part of lunch generation meal composition includes: 70 g of rice, 70 g of brown rice, 70 g of oat, 1 piece of egg, 30 g of bean curd, beans 30 g of bud, 30 g of tomato, 30 g of onion, 20 g of celery, 20 g of carrot, 20 g of long bean, 4 g of agaric, 15 g of chicken and seasoning 1 part of product；
The preparation method of the lunch generation meal composition is the following steps are included: rice, brown rice, oat and water are mixed, steaming 30 Min takes out, cooling, sealing refrigeration；By egg, bean curd, bean sprouts, tomato, onion, celery, carrot, long bean, agaric, chicken It is uniformly mixed with flavouring, steams 15 min, taken out, cooling, sealing refrigeration；
Every part of dinner generation meal composition is the following steps are included: 1 g of Poria cocos, 1 g of millet, 1 g of pumpkin seeds, 1 g of semen sojae atricolor, walnut Dry 1 g of 1 g, 1 g of mung bean, 1 g of corn, jujube, 1 g of mushroom, 1 g of mealy potato, 3~5 g of konjaku flour and 1, banana；
Every portion of flavouring includes: Chinese prickly ash, pepper, cloves, tsaoko, anise, cassia bark, radix aucklandiae, nutmeg, cortex cinnamomi, aniseed, eight Angle, fennel seeds, tartaric acid sodium, potassium glutamate, potassium chloride, Cardia Salt, lysine, glutamic acid, hawthorn, turmeric, green onion, sesame, walnut Each 0.1 gram with pumpkin seeds.
The preparation method of the flavouring is the following steps are included: by Chinese prickly ash, pepper, cloves, tsaoko, anise, cassia bark, wood After perfume, nutmeg, cortex cinnamomi, aniseed, illiciumverum, fennel seeds, hawthorn, turmeric, green onion, sesame, walnut and pumpkin seeds crush, tartaric acid is added Sodium, potassium glutamate, potassium chloride, Cardia Salt, lysine and glutamic acid are uniformly mixed.
Further, every part of dinner generation meal composition includes meal replacement powder and new fresh bananas 1, the preparation of the meal replacement powder Method is the following steps are included: by Poria cocos, millet, semen sojae atricolor, mung bean, corn, jujube be dry, mealy potato, mushroom, konjaku flour are mixed and cooked Afterwards, cooling, dry, smashing processing is carried out, a kind of powder is obtained；Pumpkin seeds and walnut are dried, smashing processing, obtain two Class powder；A kind of powder and two class powder are uniformly mixed.
Embodiment 2
The present embodiment is substantially the same manner as Example 1, and difference is:
1. the prevention and the low-carbon Combined food meal for improving chronic metabolic syndrome further include nutritious soup composition；Described in every part Nutritious soup composition includes: that jujube does 0.1 g, 0.1 g of raisins, 0.1 g of radish, 0.1 g of leaf mustard, 0.1 g of green pepper, rape tongue fur 0.1 g, 0.1 g of carrot, 0.1 g of corn, 0.1 g of yeast, 0.1 g of seaweed, 0.1 g of kelp, 0.1 g of agaric, dried shrimp 0.1 G, 0.1 g of konjaku, 0.1 g of dried bean curd, 0.1 g of sunflower seeds, 0.1 g of mushroom, 0.1 g of shellfish and 1 part of the flavouring；The battalion The preparation method of soup composition is supported the following steps are included: according to said ratio, by radish, leaf mustard, green pepper, rape tongue fur, Hu Luo Fore-telling, konjaku, seaweed, kelp, corn, agaric, dried bean curd, mushroom and shellfish are cooked, and taking-up drains away the water, dissection, then carries out cold Be lyophilized it is dry, then with jujube is dry, raisins, yeast, dried shrimp, sunflower seeds are uniformly mixed.
2. every part of described breakfast generation meal composition includes: 10 g of oat, 10 g of buckwheat, 10 g of barley, 10 ml of Yoghourt, complete 5 g of wheat flour, 1 g of raisins, 1 g of Semen sesami nigrum, 1 g of fructus lycii, 1 piece of egg；
3. every part of lunch generation meal composition include: 80 g of rice, 80 g of brown rice, 80 g of oat, 1 piece of egg, 30 g of bean curd, 30 g of bean sprouts, 30 g of tomato, 30 g of onion, 20 g of celery, 20 g of carrot, 20 g of long bean, 5 g of agaric, 20 g of chicken and tune 1 part of taste product.
4. every part of dinner generation meal composition is the following steps are included: 1 g of Poria cocos, 1 g of millet, 1 g of pumpkin seeds, semen sojae atricolor 1 G, dry 1 g of 1 g of walnut, 1 g of mung bean, 1 g of corn, jujube, 1 g of mushroom, 1 g of mealy potato, 5 g of konjaku flour and 1, banana.
Embodiment 3
The present embodiment is substantially the same manner as Example 1, and difference is:
1. every part of breakfast generation meal composition includes: 8 g of oat, 8 g of buckwheat, 8 g of barley, 8 ml of Yoghourt, wholewheat flour 3 G, 0.5 g of raisins, 0.5 g of Semen sesami nigrum, 0.5 g of fructus lycii and 1 piece of egg；
2. every part of lunch generation meal composition include: 50 g of rice, 50 g of brown rice, 50 g of oat, 1 piece of egg, 30 g of bean curd, 30 g of bean sprouts, 30 g of tomato, 30 g of onion, 20 g of celery, 20 g of carrot, 20 g of long bean, 3 g of agaric, 10 g of chicken and tune 1 part of taste product；
3. every part of dinner generation meal composition is the following steps are included: 1 g of Poria cocos, 1 g of millet, 1 g of pumpkin seeds, 1 g of semen sojae atricolor, core Dry 1 g of 1 g of peach, 1 g of mung bean, 1 g of corn, jujube, 1 g of mushroom, 1 g of mealy potato, 3 g of konjaku flour and 1, banana；
Eating method
Adult's breakfast eats breakfast generation meal composition portion, and the edible lunch generation meal composition of lunch is a, and dinner eats dinner Generation meal composition is a, and nutritious soup composition can allow breakfast generation meal composition or lunch generation meal composition is edible；It is needed before use First to take out breakfast generation meal composition, lunch generation meal composition is heated, dinner meal replacement powder and nutritious soup composition need and It is drunk after boiled water mixing.
Eating effect
The low-carbon Combined food meal supply chronic metabolic syndrome prevented in embodiment 2 and improve chronic metabolic syndrome is suffered from Person's edible a period of time, relevant case are as follows:
Case 1, hypertensive patient, male, 52 years old, hypertensive disease 20 years, blood pressure range fluctuation: 130~150/90~100 MmHg, irregular enalapril meleate.By using the product after half a month, blood pressure starts to reduce, steady control later 110~ 125/70~90 mmHg.
Case 2, diabetic, male, 45 years old, hyperglycemia 5-year courses, blood glucose fluctuation range: 6.9 ~ 9.1mmol/L, 11.5~12.6. of glycosylated hemoglobin.Using the same day after the product, blood glucose and glycosylated hemoglobin are begun to decline.After a week Blood glucose fluctuation 6.9 ~ 9.1mmol/L of range, glycosylated hemoglobin fluctuation range 6.1~7.9.This range is maintained to continue one Year or more.
Case 3, overweight person, women, 43 years old.Mild Obesity 3 years: 20%~30 % of the weight that is above standard.Use this The latter Zhou Tichong of product is begun to decline, after half a month 1.0 kilograms of weight loss, is reduced after reducing 1.5 kilograms, one month after 20 days 3.5 kilogram.
Case 4, hyperlipemic patients, women, 50 years old.Hyperlipidemia 5-year courses, cholesterol fluctuation range: 5.9~7.5 mmol/L；Triglyceride fluctuation range: 0.9~2.86 mmol/L；After the product 10 days, blood lipid measured value is begun to decline, Cholesterol fluctuation range after 20 days: 3.9-6.5 mmol/L；Triglyceride fluctuation range: 0.4-1.86 mmol/L.
Case 5, high lithemia blood lipid patient, male, 50 years old, the high lithemia course of disease 10 years.The fluctuation of blood uric acid measured value 450~ 516 umol/L；Using 10 days after the product, blood uric acid measured value was begun to decline, and the fluctuation of blood uric acid measured value is 349 after half a month ~419 umol/L.
Finally it should be noted that: the above embodiments are merely illustrative of the technical scheme of the present invention and are not intended to be limiting thereof；To the greatest extent The present invention is described in detail with reference to preferred embodiments for pipe, it should be understood by those ordinary skilled in the art that: still It can modify to a specific embodiment of the invention or some technical features can be equivalently replaced；Without departing from this hair The spirit of bright technical solution should all cover within the scope of the technical scheme claimed by the invention.

Claims (6)

1. the low-carbon Combined food meal of a kind of prevention and conditioning chronic metabolic syndrome, which is characterized in that including breakfast for meal group Close object, lunch generation meal composition and dinner generation meal composition；
Wherein, every part of breakfast generation meal composition includes: oat 8-10 g, buckwheat 8-10 g, barley 8-10 g, Yoghourt 8-10 Ml, wholewheat flour 3-5 g, raisins 0.5-1 g, Semen sesami nigrum 0.5-1 g, fructus lycii 0.5-1 g, 1 piece of egg；
The preparation method of described breakfast generation meal composition the following steps are included: oat, buckwheat, barley are first impregnated 20-40 min, 20-30 min is steamed, is then uniformly mixed with egg, Yoghourt, wholewheat flour and forms dough, rolled into pie, sprinkle raisins, black sesame Fiber crops and fructus lycii are put into electric baking pan baking 3-5 min, take out, cooling, sealing refrigeration；
Every part of lunch generation meal composition includes: rice 50-80 g, brown rice 50-80 g, oat 50-80 g, 1 piece of egg, beans 30 g of corruption, 30 g of bean sprouts, 30 g of tomato, 30 g of onion, 20 g of celery, 20 g of carrot, 20 g of long bean, agaric 3-5 g, chicken 10-20 g and 1 part of flavouring；
The preparation method of the lunch generation meal composition is the following steps are included: rice, brown rice, oat and water are mixed, steaming 30 Min takes out, cooling, sealing refrigeration；By egg, bean curd, bean sprouts, tomato, onion, celery, carrot, long bean, agaric, chicken It is uniformly mixed with flavouring, steams 15 min, taken out, cooling, sealing refrigeration；
Every part of dinner generation meal composition is the following steps are included: 1 g of Poria cocos, 1 g of millet, 1 g of pumpkin seeds, 1 g of semen sojae atricolor, walnut Dry 1 g of 1 g, 1 g of mung bean, 1 g of corn, jujube, 1 g of mushroom, 1 g of mealy potato, 3~5 g of konjaku flour and 1, banana；
Every portion of flavouring includes: Chinese prickly ash, pepper, cloves, tsaoko, anise, cassia bark, radix aucklandiae, nutmeg, cortex cinnamomi, aniseed, eight Angle, fennel seeds, tartaric acid sodium, potassium glutamate, potassium chloride, Cardia Salt, lysine, glutamic acid, hawthorn, turmeric, green onion, sesame, walnut Each 0.1 gram with pumpkin seeds.
2. the low-carbon Combined food meal of prevention according to claim 1 and conditioning chronic metabolic syndrome, feature exists In further including nutritious soup composition, every part of nutritious soup composition includes: that jujube does 0.1 g, 0.1 g of raisins, radish 0.1 g, 0.1 g of leaf mustard, 0.1 g of green pepper, 0.1 g of rape tongue fur, 0.1 g of carrot, 0.1 g of corn, 0.1 g of yeast, seaweed 0.1 G, 0.1 g of kelp, 0.1 g of agaric, 0.1 g of dried shrimp, 0.1 g of konjaku, 0.1 g of dried bean curd, 0.1 g of sunflower seeds, 0.1 g of mushroom, 0.1 g of shellfish and 1 part of the flavouring.
3. the low-carbon Combined food meal of prevention according to claim 1 and conditioning chronic metabolic syndrome, it is characterised in that: The preparation method of the flavouring is the following steps are included: by Chinese prickly ash, pepper, cloves, tsaoko, anise, cassia bark, radix aucklandiae, nutmeg, meat After osmanthus, aniseed, illiciumverum, fennel seeds, hawthorn, turmeric, green onion, sesame, walnut and pumpkin seeds crush, addition tartaric acid sodium, potassium glutamate, Potassium chloride, Cardia Salt, lysine and glutamic acid are uniformly mixed.
4. the low-carbon Combined food meal of prevention according to claim 1 and conditioning chronic metabolic syndrome, it is characterised in that: Every part of dinner generation meal composition includes meal replacement powder and new fresh bananas 1, and the preparation method of the meal replacement powder includes following step Rapid: by Poria cocos, millet, semen sojae atricolor, mung bean, corn, jujube be dry, mealy potato, mushroom, konjaku flour mix after cooking, and carries out cooling, dry Dry, smashing processing, obtains a kind of powder；Pumpkin seeds and walnut are dried, smashing processing, obtain two class powder；It will be a kind of Powder and two class powder are uniformly mixed.
5. the low-carbon Combined food meal of prevention according to claim 1 and conditioning chronic metabolic syndrome, it is characterised in that: Breakfast generation meal composition further includes fresh apple 1.
6. the low-carbon Combined food meal of prevention according to claim 2 and conditioning chronic metabolic syndrome, it is characterised in that: The preparation method of the nutritious soup composition is the following steps are included: according to said ratio, by radish, leaf mustard, green pepper, rape Tongue fur, carrot, konjaku, seaweed, kelp, corn, agaric, dried bean curd, mushroom and shellfish are cooked, and taking-up drains away the water, dissection, then It is freeze-dried, is then done with jujube, raisins, yeast, dried shrimp, sunflower seeds are uniformly mixed.
CN201910887889.2A 2019-09-19 2019-09-19 A kind of low-carbon Combined food meal for preventing and improving chronic metabolic syndrome Pending CN110477384A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1423963A (en) * 2002-12-19 2003-06-18 蔺建民 Healthy instant food
CN105248580A (en) * 2015-11-17 2016-01-20 刘书元 Yoghourt cake
CN107173694A (en) * 2017-05-22 2017-09-19 中国农业大学 A kind of full vegetarian diet meal replacement powder formula of comprehensive nutrition balance
CN109874948A (en) * 2017-12-06 2019-06-14 珠海三益堂科技有限公司 Lunch box on the five

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1423963A (en) * 2002-12-19 2003-06-18 蔺建民 Healthy instant food
CN105248580A (en) * 2015-11-17 2016-01-20 刘书元 Yoghourt cake
CN107173694A (en) * 2017-05-22 2017-09-19 中国农业大学 A kind of full vegetarian diet meal replacement powder formula of comprehensive nutrition balance
CN109874948A (en) * 2017-12-06 2019-06-14 珠海三益堂科技有限公司 Lunch box on the five

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Application publication date: 20191122