CN111493244A - Edible plant blood sugar reducing beverage and preparation method thereof - Google Patents
Edible plant blood sugar reducing beverage and preparation method thereof Download PDFInfo
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- CN111493244A CN111493244A CN202010233281.0A CN202010233281A CN111493244A CN 111493244 A CN111493244 A CN 111493244A CN 202010233281 A CN202010233281 A CN 202010233281A CN 111493244 A CN111493244 A CN 111493244A
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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
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
The invention discloses an edible plant blood sugar reducing beverage and a preparation method thereof, wherein the edible plant blood sugar reducing beverage comprises, by mass volume ratio of components in the beverage, 0.1-1% of corn stigma extract, 0.1-1% of barley malt extract, 0.1-1% of wheat germ extract, 0.1-1% of oat β -glucan extract and the balance of water, wherein the unit of the mass volume ratio is g/m L.
Description
Technical Field
The invention relates to a health-care beverage, in particular to an edible plant blood sugar-reducing beverage and a preparation method thereof.
Background
Diabetes is a metabolic disease characterized by hyperglycemia. According to the report of the world health organization, the number of adult diabetics in 2017 reaches 4.22 hundred million, wherein 1.144 million diabetics exist in China, and the adult diabetics become the most countries of the diabetics in the whole world. Prolonged high blood glucose levels in diabetic patients can cause irreversible changes in their own blood vessels and can easily lead to more serious complications such as fatty liver, cardiovascular and cerebrovascular diseases, kidney diseases, etc. Diabetic patients are also prone to thirst, restlessness, poor appetite and weakness.
The stigma Maydis is dry stigma and stigma of Gramineae corn, and is rich in flavonoids, polysaccharides, organic acids, amino acids, etc. Modern pharmacological research shows that the water extract of the corn stigma has the effects of promoting urination, reducing blood pressure, reducing blood sugar, protecting liver and the like.
Barley malt is rich in non-starch polysaccharides, mainly composed of arabinoxylan and β -glucan β -glucan is capable of reducing blood cholesterol level, reducing blood glucose concentration, and improving symptoms of diabetes.
Wheat germ is one of the organs of wheat germination and growth, and is the part of wheat with the highest nutritive value. Wheat germ is rich in protein, and contains eight kinds of amino acids essential to human body. The wheat germ also contains abundant vitamins, linoleic acid, microelements, dietary fiber, flavone and other active ingredients, and has the functions of regulating blood pressure, controlling blood sugar, protecting heart and the like.
The oats are herbaceous plants belonging to the genus Avena of the family Gramineae, are used as ancient grain crops, have a planting history of nearly two thousand years, are sweet and neutral in nature and taste, benefit spleen and nourish heart, arrest sweating, and have high nutritional value.
Because the research on the blood sugar reducing effect of the corn stigma is more, a blood sugar reducing liquid beverage (for example, Chinese patent publication No. CN101940349A discloses "corn stigma mineral water and a preparation method thereof") and a solid beverage (for example, Chinese patent publication No. CN105265985A discloses "corn stigma solid beverage and a preparation method thereof) which take pure corn stigma as a blood sugar reducing raw material are developed. At present, the hypoglycemic beverage mainly takes a single raw material of corn stigma as a main raw material, and has limited hypoglycemic effect. Therefore, under the conditions that the market products of the blood sugar reducing beverage are fewer and the blood sugar reducing active ingredients are single, the development of the blood sugar reducing beverage combining multiple blood sugar reducing raw materials is imperative.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides an edible plant blood sugar reducing beverage and a preparation method thereof.
The technical scheme provided by the invention is as follows:
the edible plant blood sugar reducing beverage comprises, by mass volume ratio of components in the beverage, 0.1-1% of corn stigma extract, 0.1-1% of barley malt extract, 0.1-1% of wheat germ extract, 0.1-1% of oat β -glucan extract and the balance of water, wherein the unit of the mass volume ratio is g/m L.
According to 1000L, the preparation method of the edible plant blood sugar reducing beverage comprises the following steps:
(1) adding water into stigma Maydis extract, heating to 70-80 deg.C, maintaining the temperature for 30-60min, and stirring to dissolve completely;
(2) adding barley malt extract into the solution obtained in the step (1), preserving heat at 70-80 ℃ for 30-60min, and stirring until the barley malt extract is completely dissolved;
(3) adding wheat germ extract into the solution obtained in step (2), keeping the temperature at 70-80 deg.C for 30-60min, and stirring to dissolve completely;
(4) adding the oat β -glucan extract into the solution obtained in the step (3), preserving the heat at 70-80 ℃ for 30-60min, and stirring until the oat β -glucan extract is completely dissolved;
(5) adding water into the solution obtained in the step (4), fixing the volume to 1000L, and uniformly stirring to obtain a feed liquid;
(7) performing ultrahigh temperature instantaneous sterilization, and sterilizing the feed liquid at 135 deg.C for 3 s;
(7) and (4) filling under aseptic conditions to obtain the edible plant blood sugar reducing beverage.
Preferably, the edible plant blood sugar-reducing beverage has a pH value of 3.0-6.8 and a soluble solid content of more than or equal to 1%.
The corn silk extract, barley malt extract, wheat germ extract, oat β -glucan extract described in the present invention are commercially available or prepared according to a conventional method in the art.
Compared with the prior art, the invention has the characteristics that:
1. the invention adopts the following raw materials of food sources: corn silk, barley malt, wheat germ and oat. The health-care food is safe to eat, is rich in active ingredients such as flavonoids, polysaccharides, proteins, amino acids, trace elements and the like, has good taste and unique flavor, and has the effects of reducing blood sugar and blood pressure, tonifying spleen and stomach, promoting urination, protecting liver, regulating blood sugar and the like. The four raw materials are rich in flavonoid, polysaccharide, etc. effective in lowering blood sugar.
2. The invention adopts the plant extract, so that the effective components for reducing blood sugar, such as flavonoid substances and polysaccharide substances, can be extracted and concentrated, the utilization rate of the raw materials and the effect of reducing blood sugar are improved, other saccharide components in the raw materials can be removed, and the possibility of exogenous glucose intake is reduced.
In a word, the beverage provided by the invention adopts four food source raw materials of the corn stigma extract, the wheat germ extract, the barley malt extract and the oat β -glucan extract, has edibility, safety, health and reliability, has a blood sugar reduction effect obviously superior to that of a single-raw-material-component beverage, and is an ideal health-care product for diabetics.
Detailed Description
Example 1 preparation of corn silk extract
Drying stigma Maydis, weighing, pulverizing, adding 20 times of purified water, reflux-extracting at 90 deg.C for 2 times (60 min each time), mixing extractive solutions, filtering, centrifuging, and drying under reduced pressure to obtain dried solid powder.
Example 2 preparation of wheat germ extract
Drying wheat germ, weighing, pulverizing, adding 20 times of purified water, reflux-extracting at 90 deg.C for 2 times (60 min each time), mixing extractive solutions, filtering, centrifuging, and drying under reduced pressure to obtain dried solid powder as wheat germ extract.
Example 3 preparation of barley malt extract
Drying barley malt, weighing, pulverizing, adding 20 times of purified water, reflux-extracting at 90 deg.C for 2 times (60 min each time), mixing extractive solutions, filtering, centrifuging, and drying under reduced pressure to obtain dry solid powder (in g/m L).
Example 4 preparation of oat β -glucan extract
Drying oat, weighing, pulverizing, adding appropriate amount of amylase and amyloglucosidase, mixing, adding purified water 20 times the mass of which, treating at 60-80 deg.C for 60min, filtering with ultrafiltration membrane with molecular weight cutoff of 50-100kDa, and drying under reduced pressure to obtain dry solid powder, i.e. oat β -glucan extract, wherein the unit of the mass-volume ratio is g/m L.
Example 5 preparation of a hypoglycemic beverage
A preparation method of an edible plant blood sugar reducing beverage comprises the following steps:
(1) weighing 1-10 kg of stigma Maydis extract, adding 100L purified water, heating to 70 deg.C, maintaining the temperature for 30min, stirring continuously during the period, and dissolving completely;
(2) adding purified water to 1000L, stirring and mixing;
(3) performing ultrahigh temperature instantaneous sterilization, and sterilizing the feed liquid at 135 deg.C for 3S;
(4) filling under aseptic conditions.
EXAMPLE 6 preparation of hypoglycemic beverages
A preparation method of an edible plant blood sugar reducing beverage comprises the following steps:
(1) weighing 1-10 kg of stigma Maydis extract, adding 100L purified water, heating to 70 deg.C, maintaining the temperature for 30min, stirring continuously during the period, and dissolving completely;
(2) adding wheat germ extract (1-10) kg, keeping the temperature at 70 deg.C for 30min, stirring to dissolve completely;
(3) adding purified water to 1000L, stirring and mixing;
(4) performing ultrahigh temperature instantaneous sterilization, and sterilizing the feed liquid at 135 deg.C for 3S;
(5) filling under aseptic conditions.
EXAMPLE 7 preparation of hypoglycemic beverages
A preparation method of an edible plant blood sugar reducing beverage comprises the following steps:
(1) weighing 1-10 kg of stigma Maydis extract, adding 100L purified water, heating to 70 deg.C, maintaining the temperature for 30min, stirring continuously during the period, and dissolving completely;
(2) adding barley malt extract (1-10 kg), keeping the temperature at 70 deg.C for 30min, stirring to dissolve completely;
(3) adding β -dextran extract (1-10 kg) of herba Avenae Fatuae, keeping the temperature at 70 deg.C for 30min, and stirring to dissolve completely;
(4) adding purified water to 1000L, stirring and mixing;
(5) performing ultrahigh temperature instantaneous sterilization, and sterilizing the feed liquid at 135 deg.C for 3S;
(6) filling under aseptic conditions.
EXAMPLE 8 preparation of hypoglycemic beverages
A preparation method of an edible plant blood sugar reducing beverage comprises the following steps:
(1) weighing 1-10 kg of stigma Maydis extract, adding 100L purified water, heating to 70 deg.C, maintaining the temperature for 30min, stirring continuously during the period, and dissolving completely;
(2) adding barley malt extract (1-10 kg), keeping the temperature at 70 deg.C for 30min, stirring to dissolve completely;
(3) adding wheat germ extract (1-10) kg, keeping the temperature at 70 deg.C for 30min, stirring to dissolve completely;
(4) adding β -dextran extract (1-10 kg) of herba Avenae Fatuae, keeping the temperature at 70 deg.C for 30min, and stirring to dissolve completely;
(5) adding purified water to 1000L, stirring and mixing;
(6) performing ultrahigh temperature instantaneous sterilization, and sterilizing the feed liquid at 135 deg.C for 3S;
(7) filling under aseptic conditions.
EXAMPLE 9 determination of the content of xanthone in the extract
Accurately weighing 5.95mg of rutin reference substance, placing the rutin reference substance in a 25m L volumetric flask, adding 60% ethanol for dissolving, and fixing the volume to a scribed line to obtain a reference substance solution of 0.238mg/m L, respectively transferring 0.0, 1.0, 2.0, 4.0, 6.0 and 8.0m L, placing the reference substance solution in a 25m L volumetric flask, respectively adding 0.1mol/m L aluminum trichloride methanol solution 20m L, fixing the volume to the scribed line by using 60% ethanol solution, taking the reference sample without the reference substance reagent as a reference sample, oscillating the reference sample, standing the reference sample for 10min, measuring the absorbance (A) at 400nm, taking A as the ordinate and the concentration of rutin in the sample as the abscissa, and drawing a standard curve, wherein the flavone content of the sample to be measured is shown in Table 1:
TABLE 1 flavone content in extracts
EXAMPLE 10 determination of polysaccharide content in extract
Preparing a glucose standard solution of 1mg/m L, precisely absorbing 0, 2, 4, 8, 12 and 16m L of the standard solution in a 100m L volumetric flask, adding distilled water to fix the volume, respectively absorbing 0.2m L of the solution in a 10m L test tube, then adding 0.4m L of 5 percent phenol solution, quickly adding 2m L concentrated sulfuric acid after mixing, standing at room temperature for 30min, measuring the light absorption value of a sample at 490nm, and drawing a standard curve by taking the light absorption as an ordinate and the concentration of glucose as an abscissa, wherein the polysaccharide content of the sample to be measured is shown in table 2:
TABLE 2 polysaccharide content in extracts
EXAMPLE 11 determination of β -glucan content in extract
The content of β -glucan is measured by a Congo red method, a β -glucan standard solution of 0.2mg/m L is prepared, 0, 0.1, 0.2, 0.3, 0.4 and 0.5m L of the standard solution is precisely absorbed into 10m L test tubes, distilled water is added to 3m L, then 4m L Congo red solution is respectively added into each test tube, the test tubes are acted for 30min at the temperature of 20 ℃, the absorbance value of a sample is measured at 545nm, the absorbance is taken as an ordinate, and the concentration of β -glucan is taken as an abscissa to draw a standard curve, the β -glucan content of the sample to be measured is shown in Table 3:
TABLE 3 β -Glucan content in the extract
Example 12 hypoglycemic experiments
(1) Establishment of diabetic mouse model
After the mice are purchased, the mice are adaptively fed for 1 week, 10 mice are randomly selected as a normal group control group, the rest mice are subjected to intraperitoneal injection of 200mg/kg (mg/kg represents the mg of administration of each kilogram of body weight) of alloxan, the injection amount is 0.1m L/10 g (body weight), the mice are fasted for 12 hours before injection but are not forbidden to be filled with water, the mice are subjected to injection of an equivalent amount of physiological saline, after 72 hours, the mice are fasted for 12 hours but are not forbidden to be filled with water, tail blood is taken to determine the fasting blood glucose, and the blood glucose value is more than 11.1 mmol/L, and the mice are experimental.
(2) Grouping and feeding selection of experimental mice
The 70 successfully molded diabetic mice are randomly divided into 7 groups, 10 groups of the mice are a diabetes model group, the mice are intragastrically filled with 0.9% of normal saline every day, a metformin group is intragastrically filled with 60mg/kg of metformin every day, an experimental group is intragastrically filled with 10m L/kg of blood sugar reducing beverage every day (examples 5, 6, 7 and 8), a normal control group is intragastrically filled with the same amount of normal saline every day, the intragastrically filling is started at 8:00 a morning every day, the intragastrically filling is continuously performed for 14d, the raising room temperature is 18-25 ℃, the relative humidity is 50-60%, the mice are fed with common feed and freely drink water, padding is changed once a day, and the inside of the mouse cage is kept dry and sanitary.
(3) Determination of fasting plasma glucose in mice
The mice were continuously gavaged for 14d, and the fasting blood glucose of the mice was measured at 7d and 14d according to the above step (1). Fasting blood glucose data are shown in table 4.
TABLE 4 Effect of hypoglycemic beverages on fasting plasma glucose in mice: (
n＝10)
Note: comparing with the group of the same-period normal control group+P≤0.05，++P is less than or equal to 0.01; comparison with a control group of the contemporary model*P≤0.05，**P≤0.01。
(4) Determination of sugar tolerance in mice
After fasting plasma glucose (as a blood glucose level of 0 h) was measured in the mice at 14d, blood glucose levels at 0.5h, 1h, and 2h after administration of glucose were measured by oral gavage of 2.0g/kg.bw, and the area under the blood glucose curve AUC (mmol/L. h) and glucose tolerance data were as shown in table 5 in the above-described procedure (1).
TABLE 5 Effect of hypoglycemic beverages on glucose tolerance in mice gavage: (
n＝10)
Note: comparing with the group of the same-period normal control group+P≤0.05，++P is less than or equal to 0.01; comparison with a control group of the contemporary model*P≤0.05，**P≤0.01。；
As can be seen from the data of fasting blood glucose level and glucose tolerance, the effect of the corn stigma-only beverage in example 5 was limited, and examples 6, 7 and 8, to which other ingredients were added, were significantly different from the model control group. The hypoglycemic effect and the glucose tolerance effect of the embodiment 8 are also better than those of the embodiment 5, the embodiment 6 and the embodiment 7, and the combination of the four effective components can obviously improve the hypoglycemic effect and the glucose tolerance.
Claims (3)
1. The edible plant blood sugar reducing beverage is characterized by comprising, by mass volume ratio of components in the beverage, 0.1-1% of corn stigma extract, 0.1-1% of barley malt extract, 0.1-1% of wheat germ extract, 0.1-1% of oat β -glucan extract and the balance of water, wherein the unit of the mass volume ratio is g/m L.
2. The method for preparing the edible plant hypoglycemic beverage as claimed in claim 1, wherein the method comprises the following steps in terms of 1000L beverage:
(1) adding water into stigma Maydis extract, heating to 70-80 deg.C, maintaining the temperature for 30-60min, and stirring to dissolve completely;
(2) adding barley malt extract into the solution obtained in the step (1), preserving heat at 70-80 ℃ for 30-60min, and stirring until the barley malt extract is completely dissolved;
(3) adding wheat germ extract into the solution obtained in step (2), keeping the temperature at 70-80 deg.C for 30-60min, and stirring to dissolve completely;
(4) adding the oat β -glucan extract into the solution obtained in the step (3), preserving the heat at 70-80 ℃ for 30-60min, and stirring until the oat β -glucan extract is completely dissolved;
(5) adding water into the solution obtained in the step (4), fixing the volume to 1000L, and uniformly stirring to obtain a feed liquid;
(6) performing ultrahigh temperature instantaneous sterilization, and sterilizing the feed liquid at 135 deg.C for 3 s;
(7) and (4) filling under aseptic conditions to obtain the edible plant blood sugar reducing beverage.
3. The method of claim 2, wherein the edible plant hypoglycemic beverage has a pH of 3.0-6.8 and a soluble solids content of 1% or more.
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