CN113662113A - 一种铁皮石斛雪莲果复合果汁饮品 - Google Patents
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Abstract
本发明公开了一种铁皮石斛雪莲果复合果汁饮品,由以下重量份的原料制备而成:山楂140‑160份;胡萝卜150‑180份;雪莲60‑80份;铁皮石斛6‑15份;羧甲基纤维素1‑2份;黄原胶0.5‑3份;甜菊糖苷0.05‑0.3份。本发明所得复合果汁饮品中含有降低血糖的功能性成分,一能补充Ⅱ型糖尿病人因饮用调控引起的营养成分摄入不足,二是长期饮用后不会血糖剧烈波动,能在一定程度上起到稳定血糖的作用,更加符合人们对于将康饮食的需求;饮品的口感上有一定的提升。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种铁皮石斛雪莲果复合果汁饮品。
背景技术
铁皮石斛、雪莲是药食同源目录下的中药材,含有丰富的低聚果糖、多种维生素及矿物质、类黄酮、多酚氧化酶等活性物质。经过一定的实验研究发现其可以降低餐后血糖,并能抑制血糖及血脂的升高,对糖尿病人的肾脏和脾脏有一定的保护作用。
果茶是供人们直接饮用的液体食品,可以十分方便地被人体消化吸收,作为人们日常降糖及抑制升糖的辅助品;并且由于其水制的形态特点,营养物质更易于被人体消化吸收。
目前市售的饮品大都含糖量较高,不适合糖尿病人饮用;因此,以药食两用中草药为原料,开发出不会升糖的饮料,将具有广阔的开发前景和经济价值。
发明内容
本发明的目的是提供一种铁皮石斛雪莲果复合果汁饮品,其中含有降低血糖的功能性成分,一能补充Ⅱ型糖尿病人因饮用调控引起的营养成分摄入不足,二是长期饮用后不会血糖剧烈波动,能在一定程度上起到稳定血糖的作用,更加符合人们对于将康饮食的需求。
为解决上述技术问题,本发明采用如下技术方案:
本发明提供一种铁皮石斛雪莲果复合果汁饮品,其特征在于,由以下重量份的原料制备而成:山楂140-160份;胡萝卜150-180份;雪莲60-80份;铁皮石斛6-15份;羧甲基纤维素1-2份;黄原胶0.5-3份;甜菊糖苷0.05-0.3 份;
上述所述铁皮石斛雪莲果复合果汁饮品的制备方法,包括如下步骤:
(1)将山楂和水以1:10的比例煮沸后熬制15分钟得到山楂汁,取山楂汁按照比例加入甜菊糖苷,配成山楂调味汁;
(2)将铁皮石斛和水以1:150的比例打碎榨汁,用单层纱布过滤得到石斛汁;
(3)将雪莲、山楂、胡萝卜切丁后按照比例放入石斛汁中继续榨汁,得到果汁;
(4)将山楂调味汁和果汁以1:4的比例混匀备用;
(5)取水按照比例加入黄原胶和羧甲基纤维素溶胶,并将胶液与汁液混合并均质,最后排气杀菌即得饮品成品。
本发明的有益效果在于:1、所得复合果汁饮品中含有降低血糖的功能性成分,一能补充Ⅱ型糖尿病人因饮用调控引起的营养成分摄入不足,二是长期饮用后不会血糖剧烈波动,能在一定程度上起到稳定血糖的作用,更加符合人们对于将康饮食的需求;2、饮品的口感上有一定的提升。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案,下面将对实施例或现有技术描述中所需要使用的附图作简单地介绍,显而易见地,下面描述中的附图仅仅是本发明的一些实施例,对于本领域普通技术人员来讲,在不付出创造性劳动的前提下,还可以根据这些附图获得其他的附图。
图1为本发明提供的一种铁皮石斛雪莲果复合果汁饮品制备方法的流程框图;
图2为本发明血糖实验的柱状图。
具体实施方式
下面将结合本发明实施例中对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种铁皮石斛雪莲果复合果汁饮品,由以下重量份的原料制备而成:山楂150份;胡萝卜160份;雪莲70份;铁皮石斛7份;羧甲基纤维素2份;黄原胶0.6份;甜菊糖苷0.1份。
实施例2
一种铁皮石斛雪莲果复合果汁饮品,由以下重量份的原料制备而成:山楂 155份;胡萝卜170份;雪莲65份;铁皮石斛6.5份;羧甲基纤维素1.8份;黄原胶0.9份;甜菊糖苷0.2份。
实施例3
一种铁皮石斛雪莲果复合果汁饮品,由以下重量份的原料制备而成:山楂 152份;胡萝卜175份;雪莲78份;铁皮石斛7.5份;羧甲基纤维素1.6份;黄原胶0.7份;甜菊糖苷0.25份。
上述实施例1-实施例3所述铁皮石斛雪莲果复合果汁饮品的制备工艺,包括如下步骤:
(1)将山楂和水以1:10的比例煮沸后熬制15分钟得到山楂汁,取山楂汁按照比例加入甜菊糖苷,配成山楂调味汁;
(2)将铁皮石斛和水以1:150的比例打碎榨汁,用单层纱布过滤得到石斛汁;
(3)将雪莲、山楂、胡萝卜切丁后按照比例放入石斛汁中继续榨汁,得到果汁;
(4)将山楂调味汁和果汁以1:4的比例混匀备用;
(5)取水按照比例加入黄原胶和羧甲基纤维素溶胶,并将胶液与汁液混合并均质,最后排气杀菌即得饮品成品。
血糖实验:
选取小鼠50只,随机分为2组(实验组和对照组),实验前两组小鼠的血糖含量均没有明显差异。实验组连续服用本发明实施例2制得的果汁饮品,每天20ml,连续9周。
连续服用9周后,小鼠的血糖值(FBG)如图2所示,对照组小鼠FBG值为24.200±2.212mmol/L,实验组小鼠FBG值为25.670±3.441mmol/L,与对照组相比没有显著性差异。结果表明,果茶产品不会让T2DM小鼠的空腹血糖上升,适合T2DM患者饮用。
显然,本领域的技术人员可以对本发明进行各种改动和变型而不脱离本发明的精神和范围。这样,倘若本发明的这些修改和变型属于本发明权利要求及其等同技术的范围之内,则本发明也意图包含这些改动和变型在内。
Claims (1)
1.一种铁皮石斛雪莲果复合果汁饮品,其特征在于,由以下重量份的原料制备而成:山楂140-160份;胡萝卜150-180份;雪莲60-80份;铁皮石斛6-15份;羧甲基纤维素1-2份;黄原胶0.5-3份;甜菊糖苷0.05-0.3份;
如上述所述铁皮石斛雪莲果复合果汁饮品的制备工艺,包括如下步骤:
(1)将山楂和水以1:10的比例煮沸后熬制15分钟得到山楂汁,取山楂汁按照比例加入甜菊糖苷,配成山楂调味汁;
(2)将铁皮石斛和水以1:150的比例打碎榨汁,用单层纱布过滤得到石斛汁;
(3)将雪莲、山楂、胡萝卜切丁后按照比例放入石斛汁中继续榨汁,得到果汁;
(4)将山楂调味汁和果汁以1:4的比例混匀备用;
(5)取水按照比例加入黄原胶和羧甲基纤维素溶胶,并将胶液与汁液混合并均质,最后排气杀菌即得饮品成品。
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