CN110623263A - 一种中药代餐粥及其制备方法 - Google Patents

一种中药代餐粥及其制备方法 Download PDF

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CN110623263A
CN110623263A CN201911053511.9A CN201911053511A CN110623263A CN 110623263 A CN110623263 A CN 110623263A CN 201911053511 A CN201911053511 A CN 201911053511A CN 110623263 A CN110623263 A CN 110623263A
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杨国忠
杨凤仪
杨婧仪
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Yantai Jintai Welding Equipment Co Ltd
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Abstract

本发明公开了一种中药代餐粥,由以下重量分数的组分构成:粗粮3‑15%、果蔬3‑15%、纤维粒3‑15%和中药糊55‑91%。本发明的有益效果是:本发明含有大量膳食纤维,饱腹感强,在保证食用者吃饱的同时,降低人体热量摄入,起到减脂降脂的作用,粗粮蒸熟后加入,保证营养的多样性,也使得粗粮的加入不会影响银耳粥的味道,增加口感的多样性,果蔬蒸熟后加入,在不影响成品味道的同时,也能增强饱腹感,保证维生素等营养的供给,本发明中药代餐粥的热量不超过45.5大卡/100克,远低于米饭、馒头等主食的热量,且采用中药汁熬制,药食同源,将中药文化和美食结合到一起,在享受美食的同时,调理肠胃,减脂降脂。

Description

一种中药代餐粥及其制备方法
技术领域
本发明涉及保健食品领域,尤其涉及一种中药代餐粥及其制备方法。
背景技术
近年来,随着我国经济水平的提高,我国居民的生活水平发生了翻天覆地的变化,居民的生活方式也发生了迅速的转变。高脂肪、低碳水化合物的膳食生活方式的普遍存在,加上劳动强度以及体力活动强度的普遍下降,使肥胖率在我国城市各类人群中迅速上升,成为一种重要的流行病。不仅如此,肥胖还是高血压、糖尿病、血脂异常、冠心病、心肌梗死、卒中、乳腺癌等多种疾病的主要致病原因之一,被世界卫生组织认定为影响健康的第五大危险因素。
中国肥胖人群绝对数量达到世界第一,2016年,英国著名医学杂志《柳叶刀》发表全球成年人体重调查报告,调查发现全球成人肥胖人口已在总数的半数以上,而中国已超越美国,成为全球肥胖人口最多的国家。中国男性肥胖人数4320万人,女性肥胖人数4640万人,总人数高居世界第一。因此,在肥胖问题持续加重以及国内不断提高的爱美和健康意识,未来人们对瘦身管理越来越重视。
现在越来越多人具有减肥瘦身的需求,为了控制热量的摄入,很多人采用代餐减肥。现有的代餐品多是代餐饼干或代餐粉,代餐饼干和代餐粉的单位热量并不低,降低摄入的热量,多是以减少数量达到的,比如某款代餐饼干,每个15克,每餐仅能吃一个,最多不超过两个,而每个饼干的热量是67.8大卡,即它的热量67.8大卡/15克,实际上热量达到了452大卡/100克,远远超过了米饭的116大卡/100克、馒头的109大卡/100克。另一款代餐粉的标称热量是366.7大卡/100克,每餐也要求只能食用15-25克。所以这种代餐是以减少进餐量达到减少热量摄入的目的,吃过这类食品的人普遍感觉是吃不饱,而加大食用量又达不到减肥的目的。而且饼干和代餐粉的吃法,改变人们平时的饮食习惯,让人在心理上没有吃饭的感觉,心理上的饥饿感也是难以解决的。
发明内容
现有代餐食品本身的热量不低,仅是通过少食达到了减肥的目的,导致无法消除使用者心理上的饥饿感,使用体验不佳。针对上述问题,本发明提供一种中药代餐粥及其制备方法。
本发明解决上述技术问题的技术方案如下:一种中药代餐粥,由以下重量分数的组分构成:粗粮3-15%、果蔬3-15%、纤维粒3-15%和中药糊55-91%。
所述粗粮选自1-2重量份的多种或全部以下原料:红豆、青豆、豌豆、花豆、黄豆、黑豆、薏米、花生、南瓜子、芡实、小米、荞麦、燕麦、糙米、小麦胚芽、苦荞或黑芝麻
所述果蔬选自1-2重量份的多种或全部以下原料:红薯、紫薯、胡萝卜、山药、冬瓜、木瓜、苹果或梨。
所述纤维粒包括以下重量份的多种或全部物质:魔芋粉1-30份、琼脂1-30份、黄原胶1-30份、海藻酸钠1-30份、天然果蔬粉0.5-5份;所述天然果蔬粉选自菠菜粉、胡萝卜粉或可可粉中的一种或多种。
所述中药糊包括中药汁、固体颗粒和添加剂,中药汁包括以下重量份的多种或全部物质:丹参1-15份、冬瓜皮1-15份、当归1-15份、甘草1-15份、熟地黄1-15份、小茴香1-15份、玉竹1-15份、决明子1-15份、茯苓1-15份、大黄1-15份、麻子仁1-15份、山楂1-15份、泽泻1-15份和水1000-1500份;
固体颗粒包括以下重量份的物质:银耳1-30份、红枣1-30份、枸杞1-30份和莲子1-30份,总量占所述中药汁质量的1%-15%;
添加剂为魔芋粉、琼脂、羧甲基纤维素钠、低聚糖、食糖、食盐、左旋肉碱、甜味剂和山梨酸钾,各组分占所述中药汁的质量为魔芋粉0.1-5‰、琼脂0.1-5‰、羧甲基纤维素钠0.1-5‰、低聚糖1-10%、食糖1-15%、食盐1-5‰、左旋肉碱1-5‰、甜味剂0.1-0.5‰、山梨酸钾0.1-0.3‰;低聚糖选自低聚异麦芽糖、低聚果糖或低聚木糖中的一种或多种,所述食糖选自冰糖、果葡糖浆、木糖醇、山梨糖醇、赤藓糖醇或阿拉伯糖中的一种或多种,所述甜味剂选自安赛蜜、阿巴斯甜、三氯蔗糖或甜蜜素中的一种或多种。
上述中药代餐粥的制备方法为:
1)备料:各成分之间的关系按重量份或重量分称取所有所需物质,按种类放置;
2)蒸制粗粮:将粗粮各组分混合后浸泡1-4h后蒸熟,自然冷却;
3)蒸制果蔬:将果蔬各组分洗净去皮后切丁,蒸熟后自然冷却;
4)纤维粒:将纤维粒各组分放入200-1000重量份水中,搅拌均匀,放置30-120min,加入浓度为2%-5%碱性溶液15-150份,搅拌均匀后蒸锅蒸20-60min;
5)熬制中药糊:将中药汁各组分在水中浸泡20-60min,小火熬煮10-30min后滤除药渣,将银耳泡发后再将固体颗粒各组分放入过滤所得中药汁中熬制20-60min,最后加入添加剂,搅拌均匀,自然冷却;
6)制备中药代餐粥:将步骤2)-步骤5)所得组分按重量分数混合,搅拌后75-85℃保温15-30min,灭菌后灌装。
本发明的有益效果是:本发明含有大量膳食纤维,饱腹感强,在保证食用者吃饱的同时,降低人体热量摄入,起到减脂降脂的作用,粗粮蒸熟后加入,保证营养的多样性,也使得粗粮的加入不会影响银耳粥的味道,增加口感的多样性,果蔬蒸熟后加入,在不影响成品味道的同时,也能增强饱腹感,保证维生素等营养的供给。本发明中药代餐粥的热量不超过45.5大卡/100克,远低于米饭、馒头等主食的热量,且采用中药汁熬制,药食同源,将中药文化和美食结合到一起,在享受美食的同时,调理肠胃,减脂降脂。
具体实施方式
以下结合实例对本发明进行描述,所举实例只用于解释本发明,并非用于限定本发明的范围。
实施例1
一种中药代餐粥,由以下重量分数的组分构成:粗粮3%、果蔬3%、纤维粒3%和中药糊91%。
其中,粗粮由1-2重量份的红豆、青豆、豌豆、花豆、黄豆、黑豆、薏米、花生、南瓜子、芡实、小米、荞麦、燕麦、糙米、小麦胚芽、苦荞和黑芝麻组成。
果蔬由1-2重量份的红薯、紫薯、胡萝卜、山药、冬瓜、木瓜、苹果和梨组成。
纤维粒包括以下重量份的物质:琼脂30份、黄原胶30份,海藻酸钠1份、菠菜粉0.5份。
中药糊包括中药汁、固体颗粒和添加剂,中药汁包括以下重量份的物质:冬瓜皮1份、当归15份、甘草15份、熟地黄1份、小茴香15份、玉竹1份、决明子1份、茯苓15份、麻子仁1份、山楂1份、泽泻1份和水1000份;固体颗粒包括以下重量份的物质:银耳30份、红枣30份、枸杞1份和莲子1份,总量占所述中药汁质量的1%;添加剂为魔芋粉、琼脂、羧甲基纤维素钠、低聚异麦芽糖、冰糖、果葡糖浆、食盐、左旋肉碱、安赛蜜和山梨酸钾,各组分占所述中药汁的质量为魔芋粉0.1‰、琼脂5‰、羧甲基纤维素钠5‰、低聚异麦芽糖1%、冰糖1%、阿拉伯糖1%、食盐1‰、左旋肉碱5‰、安赛蜜0.5‰、山梨酸钾0.3‰。
本实施例中药代餐粥的制备方法为:
1)备料:各成分之间的关系按重量份或重量分称取所有所需物质,按种类放置;
2)蒸制粗粮:将粗粮各组分混合后浸泡1h后蒸熟,自然冷却;
3)蒸制果蔬:将果蔬各组分洗净去皮后切丁,蒸熟后自然冷却;
4)纤维粒:将纤维粒各组分放入1000重量份水中,搅拌均匀,放置30min,加入浓度为5%碳酸钠溶液15份,搅拌均匀后蒸锅蒸60min;
5)熬制中药糊:将中药汁各组分在水中浸泡20min,小火熬煮30min后滤除药渣,将银耳泡发后再将固体颗粒各组分放入过滤所得中药汁中熬制20min,最后加入添加剂,搅拌均匀,自然冷却;
6)制备中药代餐粥:将步骤2)-步骤5)所得组分按重量分数混合,搅拌后75℃保温30min,灭菌后灌装。
实施例2
一种中药代餐粥,由以下重量分数的组分构成:粗粮9%、果蔬9%、纤维粒9%和中药糊73%。
其中,粗粮由1-2重量份的红豆、青豆、花豆、黄豆、黑豆、薏米、南瓜子、小米、荞麦、燕麦、糙米、小麦胚芽、苦荞和黑芝麻组成。
果蔬由1-2重量份的红薯、胡萝卜、冬瓜和梨组成。
纤维粒包括以下重量份的物质:魔芋粉1份、琼脂15份、黄原胶1份,海藻酸钠15份、胡萝卜粉2.6份。
中药糊包括中药汁、固体颗粒和添加剂,中药汁包括以下重量份的物质:丹参8份、冬瓜皮8份、当归8份、甘草8份、熟地黄8份、小茴香8份、玉竹8份、决明子8份、茯苓8份、大黄8份、麻子仁8份、山楂8份、泽泻8份和水1250份;固体颗粒包括以下重量份的物质:银耳15份、红枣15份、枸杞15份和莲子15份,总量占所述中药汁质量的8%;添加剂为魔芋粉、琼脂、羧甲基纤维素钠、低聚果糖、冰糖、果葡糖浆、食盐、左旋肉碱、阿巴斯甜和山梨酸钾,各组分占所述中药汁的质量为魔芋粉2.5‰、琼脂2.6‰、羧甲基纤维素钠3‰、低聚果糖6%、山梨糖醇1%、果葡糖浆5.5%、食盐3‰、左旋肉碱3‰、阿斯巴甜0.3‰、安赛蜜0.1‰,山梨酸钾0.2‰。
本实施例中药代餐粥的制备方法为:
1)备料:各成分之间的关系按重量份或重量分称取所有所需物质,按种类放置;
2)蒸制粗粮:将粗粮各组分混合后浸泡2.5h后蒸熟,自然冷却;
3)蒸制果蔬:将果蔬各组分洗净去皮后切丁,蒸熟后自然冷却;
4)纤维粒:将纤维粒各组分放入600重量份水中,搅拌均匀,放置75min,浓度为3%氢氧化钙溶液80份,搅拌均匀后蒸锅蒸4min;
5)熬制中药糊:将中药汁各组分在水中浸泡4min,小火熬煮20min后滤除药渣,将银耳泡发后再将固体颗粒各组分放入过滤所得中药汁中熬制40min,最后加入添加剂,搅拌均匀,自然冷却;
6)制备中药代餐粥:将步骤2)-步骤5)所得组分按重量分数混合,搅拌后80℃保温20min,灭菌后灌装。
实施例3
一种中药代餐粥,由以下重分数的组分构成:粗粮15%、果蔬15%、纤维粒15%和中药糊55%。
其中,粗粮由1-2重量份的红豆、豌豆、花豆、黄豆、黑豆、薏米、南瓜子、芡实、小米、荞麦、燕麦、糙米、苦荞和黑芝麻组成。
果蔬由1-2重量份的红薯、紫薯、冬瓜、苹果和梨组成。
纤维粒包括以下重量份的物质:魔芋粉30份、琼脂1份、海藻酸钠30份,胡萝卜粉0.5份。
中药糊包括中药汁、固体颗粒和添加剂,中药汁包括以下重量份的物质:丹参15份、冬瓜皮15份、当归1份、甘草1份、熟地黄15份、玉竹15份、茯苓1份、大黄1份、麻子仁15份、山楂15份、泽泻15份和水1500份;固体颗粒包括以下重量份的物质:银耳1份、红枣1份、枸杞30份和莲子30份,总量占所述中药汁质量的1%-15%;添加剂为魔芋粉、琼脂、羧甲基纤维素钠、低聚木糖、冰糖、果葡糖浆、食盐、左旋肉碱、三氯蔗糖和山梨酸钾,各组分占所述中药汁的质量为魔芋粉5‰、琼脂0.1‰、羧甲基纤维素钠0.1‰、低聚木糖10%、赤藓糖醇5%、果葡糖浆10%、食盐5‰、左旋肉碱1‰、三氯蔗糖0.1‰、山梨酸钾0.1‰。
本实施例中药代餐粥的制备方法为:
1)备料:各成分之间的关系按重量份或重量分称取所有所需物质,按种类放置;
2)蒸制粗粮:将粗粮各组分混合后浸泡4h后蒸熟,自然冷却;
3)蒸制果蔬:将果蔬各组分洗净去皮后切丁,蒸熟后自然冷却;
4)纤维粒:将纤维粒各组分放入200重量份水中,搅拌均匀,放置120min,加入浓度为2%碳酸钠溶液150份,搅拌均匀后蒸锅蒸20min;
5)熬制中药糊:将中药汁各组分在水中浸泡60min,小火熬煮10min后滤除药渣,将银耳泡发后再将固体颗粒各组分放入过滤所得中药汁中熬制60min,最后加入添加剂,搅拌均匀,自然冷却;
6)制备中药代餐粥:将步骤2)-步骤5)所得组分按重量分数混合,搅拌后85℃保温15min,灭菌后灌装。
以上所述仅为本发明的较佳实施例,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。

Claims (6)

1.一种中药代餐粥,其特征在于,由以下重量分数的组分构成:粗粮3-15%、果蔬3-15%、纤维粒3-15%和中药糊55-91%。
2.根据权利要求1所述的中药代餐粥,其特征在于,所述粗粮选自1-2重量份的多种或全部以下原料:红豆、青豆、豌豆、花豆、黄豆、黑豆、薏米、花生、南瓜子、芡实、小米、荞麦、燕麦、糙米、小麦胚芽、苦荞或黑芝麻。
3.根据权利要求1所述的中药代餐粥,其特征在于,所述果蔬选自1-2重量份的多种或全部以下原料:红薯、紫薯、胡萝卜、山药、冬瓜、木瓜、苹果或梨。
4.根据权利要求1所述的中药代餐粥,其特征在于,所述纤维粒包括以下重量份的多种或全部物质:魔芋粉1-30份、琼脂1-30份、黄原胶1-30份、海藻酸钠1-30份、天然果蔬粉0.5-5份;所述天然果蔬粉选自菠菜粉、胡萝卜粉或可可粉中的一种或多种。
5.根据权利要求1所述的中药代餐粥,其特征在于,所述中药糊包括中药汁、固体颗粒和添加剂,
所述中药汁包括以下重量份的多种或全部物质:丹参1-15份、冬瓜皮1-15份、当归1-15份、甘草1-15份、熟地黄1-15份、小茴香1-15份、玉竹1-15份、决明子1-15份、茯苓1-15份、大黄1-15份、麻子仁1-15份、山楂1-15份、泽泻1-15份和水1000-1500份;
所述固体颗粒包括以下重量份的物质:银耳1-30份、红枣1-30份、枸杞1-30份和莲子1-30份,总量占所述中药汁质量的1%-15%;
所述添加剂为魔芋粉、琼脂、羧甲基纤维素钠、低聚糖、食糖、食盐、左旋肉碱、甜味剂和山梨酸钾,各组分占所述中药汁的质量为魔芋粉0.1-5‰、琼脂0.1-5‰、羧甲基纤维素钠0.1-5‰、低聚糖1-10%、食糖1-15%、食盐1-5‰、左旋肉碱1-5‰、甜味剂0.1-0.5‰、山梨酸钾0.1-0.3‰;所述低聚糖选自低聚异麦芽糖、低聚果糖或低聚木糖中的一种或多种,所述食糖选自冰糖、果葡糖浆、木糖醇、山梨糖醇、赤藓糖醇或阿拉伯糖中的一种或多种,所述甜味剂选自安赛蜜、阿斯巴甜、三氯蔗糖或甜蜜素中的一种或多种。
6.一种如权利要求1-5任一项所述的中药代餐粥的制备方法,其特征在于,包括以下步骤:
1)备料:各成分之间的关系按重量份或重量分称取所有所需物质,按种类放置;
2)蒸制粗粮:将粗粮各组分混合后浸泡1-4h后蒸熟,自然冷却;
3)蒸制果蔬:将果蔬各组分洗净去皮后切丁,蒸熟后自然冷却;
4)纤维粒:将纤维粒各组分放入200-1000重量份水中,搅拌均匀,放置30-120min,加入浓度为2%-5%碱性溶液15-150份,搅拌均匀后蒸锅蒸20-60min;
5)熬制中药糊:将中药汁各组分在水中浸泡20-60min,小火熬煮10-30min后滤除药渣,将银耳泡发后再将固体颗粒各组分放入过滤所得中药汁中熬制20-60min,最后加入添加剂,搅拌均匀,自然冷却;
6)制备中药代餐粥:将步骤2)-步骤5)所得组分按重量分数混合,搅拌后75-85℃保温15-30min,灭菌后灌装。
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