CN112568370A - 一种调节体质促进血糖平衡的面条及其制备方法 - Google Patents
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Abstract
本发明提供一种调节体质促进血糖平衡的面条及其制备方法。面条主料选用山药粉、荞麦粉、全麦粉、豌豆粉、薏米粉、扁豆粉、山楂、枸杞子、大枣、黑芝麻、酸枣仁,副料选用人参、熟地黄、黄芪、黄精、丹参、生地、伏苓、山茱萸、葛根、白术、当归、泽泻、肉桂、黄连,主料研磨制成面粉,副料煎汤和面,制成可食用的面条食品,可调节体质,促进血糖平衡,长期服用糖尿病患的西药用量会随之降低,对已发生的并发症有一定的逆转作用,对中晚期并发症则有延缓作用。
Description
技术领域
本发明涉及一种调节体质促进血糖平衡的面条及其制备方法,属于食品加工技术领域。
背景技术
当前,囿于人们的生活方式、食品来源、质量等因素,糖尿病患者呈现暴发性增长,糖尿病易感人群也越来越大,而无论是西医还是中医,都未找到根治的药物和方法,而人们认识糖尿病也存在较大误区,以为控制住血糖就控制住了糖尿病,进而认为西医是治疗的唯一最好方法。其实,西医只是控制了血糖水平,不能根除糖尿病并发症,没有降低糖尿病自觉症状。同时,西医无论口服药还是注射胰岛素,治疗本身也存在风险。过量的口服药对肝肾造成损伤,过量使用胰岛素使人增重,并造成冠心病压力。在治疗持续阶段,随着病情加重和并发症产生,用药量也逐步加大,更加重了身体的负担,形成恶性循环。
治疗和控制糖尿病,应从病患产生的根本原因入手,认清甘肥过载、禀赋不足、长期压力导致素体阴虚、气阴两虚、阴阳两虚是致病根本原因,治疗不将过载卸下,如负重前行,势必不久。因此,首先须调节自身平衡,同时改善糖尿病患者的自觉症状,如口干、口渴、乏力、腰腿酸软、头晕眼花,进而控制并发症的发作时间和强度,在防病治病的同时,提高受用人群的健康感和舒适感,是本发明的原因和动机。另外,对药食同源的食材、药物加以深入研究,制成快捷方便的食品,在享用食品的同时身体得到有效调理,方便使用,摆脱长期煎药、服药的繁琐困扰,也是本发明的另一个目的。本产品促进身体内分泌平衡,长期服用西药用量会随之降低,形成良性循环,对已发生的并发症有一定的逆转作用,对中晚期并发症则有延缓作用。
发明内容
本发明的产品为可食用的面条食品。
制作本产品面条的主料有:山药粉、荞麦粉、全麦粉、豌豆粉、薏米粉、扁豆粉、山楂、枸杞子、大枣、黑芝麻、酸枣仁。
各主料间的配比为:山药粉40%、荞麦粉30%、全麦粉10%、豌豆粉5%、薏米粉5%、扁豆粉5%、山楂1%、枸杞子1%、大枣1%、黑芝麻1%、酸枣仁1%。
制作本产品面条的副料包括如下中药:人参、熟地黄、黄芪、黄精、丹参、生地、伏苓、山茱萸、葛根、白术、当归、泽泻、肉桂、黄连。
各副料间的配比为:人参4.82%、熟地黄19.27%、黄芪14.46%、黄精14.46%、丹参9.64%、生地7.23%、伏苓3.61%g、山茱萸4.82%、葛根4.82%、白术4.82%、当归2.41%、泽泻2.41%、肉桂4.82%、黄连2.41%。
制作本产品面条的主料与副料重量比为100:1.245。
制作本产品面条的主料须混拌均匀,其中,山楂、大枣去核,与枸杞子、黑芝麻、酸枣仁磨成粉勾兑掺合均匀,再与其他主料混拌均匀。
制作本产品面条的副料须按中药方式煎汤,其中人参须单煎,汁水后混入;另取上述其他13种中药慢火煎熬,三次,每次去渣取汁,混合后成为和面水。
制作面条时,主料用中药汤和面,加入食盐、食物添加剂,制成面条。
制成面条后,可根据需要煮食新鲜的面条,也可以经过高温制成熟品面条,熟品面条按包装单位,进入冷冻室,-18度~-20度 冷冻24小时后干燥,将干燥的面条包装备用,可随时煮食。
本发明的有益效果是:
(1)找到中医药调节血糖的方便路径,中西医配合治疗更加现实;
(2)从本源出发,找到预防发病和控制并发症的方法;
(3)使部分患者降低自觉症状,逐步归还健康人群;
(4)当今社会上尚无此种方式为糖友提供配方和操作方式,该配方对脾、肾、肝长期调理保护,使其功能运行正常,治病成为可能。
具体实施方式
主料以10kg为例。
其中,山药粉4kg 、荞麦粉3kg 、全麦粉1kg、豌豆粉0.5kg、薏米粉0.5kg、扁豆粉0.5kg、山楂0.1kg、枸杞子0.1kg、大枣0.1kg、黑芝麻0.1kg、酸枣仁0.1kg。
副料以124.5g为例。
其中,人参6g、熟地黄24g、黄芪18g、黄精18g、丹参12g、生地9g、伏苓4.5g、山茱萸6g、葛根6g、白术6g、当归3g、泽泻3g、肉桂6g、黄连3g。
(1)主料中的山楂、大枣去核,与枸杞子、黑芝麻、酸枣仁磨成粉勾兑掺合均匀,备用;
(2)主料中的其他原料与上述完成的备用粉一起混合搅拌均匀,备用;
(3)副料中的人参单煎,取汁水后备用;
(4)副料中的其他中药煎汤:取另外其他13种中药煎取,三次,每次去渣取汁,和步骤3的汁水混合后成为中药和面水;
(5)用步骤3的中药和面水和步骤2的粉进行和面,并加入食盐、食物添加剂,制成面条;
(6)制成面条后,可根据需要煮食新鲜的面条;
(7)制成面条后,也可以经过高温制成熟品面条,熟品面条按包装单位,进入冷冻室,-18度~-20度 冷冻24小时后干燥,将干燥的面条包装备用,可随时煮食。
食用本发明面条食品的应用实例:
姓名:许秀兰,性别:女,年龄:77,已有高血糖病史近三十年,长年服药,血糖一直偏高不下。服用本发明所述面条作为三餐主食两个月后,血糖稳定,餐前血糖由之前的9.8mmol/L 降至7.4mmol/L,餐后两小时血糖由之前的10.4mmol/L 降至6.8mmol/L,血糖明显降低,对其它降血糖的药物依赖减小,效果显著。
姓名:徐洪梅,性别:女,年龄:56 患有糖尿病史十余年,服用本发明所述面条作为三餐主食两个月后,餐前血糖由之前的8.8 mmol/L 降至6.7mmol/L,餐后两小时血糖由之前的10.2mmol/L 降至7.3mmol/L,血糖平稳下降,四肢有力,视力提高,头晕水肿等症状明显减轻。
姓名:赵利明,性别:男,年龄:52,患有糖尿病史八年,服药多年效果不显著,服用本发明所述面条作为三餐主食两个月后,餐前血糖由之前的9.5mmol/L 降至7.2mmol/L,餐后两小时血糖由之前的10.3mmol/L 降至8.1mmol/L,血糖下降,身体状况得到了明显提高。
Claims (4)
1.一种调节体质促进血糖平衡的面条,其特征在于:主料为以下11种,且主料间的配比为:山药粉40%、荞麦粉30%、全麦粉10%、豌豆粉5%、薏米粉5%、扁豆粉5%、山楂1%、枸杞子1%、大枣1%、黑芝麻1%、酸枣仁1%。
2.一种调节体质促进血糖平衡的面条,其特征在于:副料为以下14种,且副料间的配比为:人参4.82%、熟地黄19.27%、黄芪14.46%、黄精14.46%、丹参9.64%、生地7.23%、伏苓3.61%g、山茱萸4.82%、葛根4.82%、白术4.82%、当归2.41%、泽泻2.41%、肉桂4.82%、黄连2.41%。
3.一种调节体质促进血糖平衡的面条,其特征在于:主料与副料之间的用量比为100:1.245。
4.根据权利要求1-3 所述的调节体质促进血糖平衡的面条的制备方法,其特征在于:
a、主料须混拌均匀,其中,山楂、大枣去核,与枸杞子、黑芝麻、酸枣仁磨成粉勾兑掺合均匀,再与其他主料混拌均匀 ;
b、副料须按中药方式煎汤,其中人参须单煎,熬成汁水后混入;另取上述其他13种中药慢火煎熬,三次,每次去渣取汁,混合后成为中药和面水 ;
c、主料用中药和面水和面,加入食盐、食物添加剂,制成面条;
d、制成面条后,可根据需要煮食新鲜的面条,也可以经过高温制成熟品面条,熟品面条按包装单位,进入冷冻室,-18度~-20度 冷冻24小时后干燥,将干燥的面条包装备用,可随时煮食。
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