CN113907343A - 一种适用于控制血糖的主食配方 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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- 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
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- 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
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- 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
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Abstract
本发明公开了一种适用于控制血糖的主食配方,由以下质量份的原料组成:炒制后老化大米70‑80份、燕麦米5‑10份、大麦米3‑6份、藜麦米2‑4份、荞麦2‑5份、黑米10‑15份、黑芝麻1‑3份、豆粉10‑15份、药粉5‑8份、茶粉3‑6份,本发明将豆粉、药粉、茶粉协同加入到主食类成分中,具有显著降血糖效果,本发明能作为患者主食,对糖尿病的日常保健发挥更大的功效,生产成本较低,食用前景广阔。
Description
技术领域
本发明涉及食疗配方领域,具体涉及一种适用于控制血糖的主食配方。
背景技术
随着人们物质生活水平的提高,糖尿病的患病率越来越高,并且有年轻化趋势,直接威胁着人们的健康。如何科学防治糖尿病,以前更多的侧重于药物治疗,近几年来随着营养学的研究发展和健康饮食知识的普及,糖尿病的饮食疗法已受到人们重视,各种防治糖尿病的保健食品不断涌现,虽然目前市场上已经有种类繁多的糖尿病患者营养食品,但控制血糖效果不是很理想,很难达到正常值,况且,有的食物营养价值不高,不能作为患者主食,满足患者身体正常需要。
发明内容
为解决上述技术问题,本发明提供的技术方案为:一种适用于控制血糖的主食配方,由以下质量份的原料组成:炒制后老化大米70-80份、燕麦米5-10份、大麦米3-6份、藜麦米2-4份、荞麦2-5份、黑米10-15份、黑芝麻1-3份、豆粉10-15份、药粉5-8份、茶粉3-6份。
优选地,由以下质量份的原料组成:炒制后老化大米75份、燕麦米8份、大麦米5份、藜麦米3份、荞麦4份、黑米12份、豆粉12份、坚果粉9份、药粉6份、茶粉5份。
优选地,其中豆粉包括红豆粉、绿豆粉中的一种或多种组合。
优选地,其中药粉包括人参粉、西洋参粉、黄连粉、桑白皮粉、知母粉中的一种或多种组合。
优选地,其中茶粉包括红茶粉、绿茶粉、玉米须茶粉中的一种或多种组合。
大米直接小火炒制15分钟,炒制焦黄后冷却待用;大米经过炒制成熟后,经过老化这样一个过程,大米本身煮熟后经过糊化过程升糖指数高,炒制经过老化过程后升糖指数低;燕麦米含有丰富的锌和b族维生素,可以调节糖和脂肪的代谢,并有效降低人体的胆固醇,对中老年人的心血管疾病有一定的预防作用;燕麦米还有降血糖,减肥,抗衰老,帮助睡眠等作用,同时也是补钙的佳品;大麦米是属于全谷类的食物,含有丰富的膳食纤维、矿物质、维生素,可以增加饱腹感、减轻饥饿感;大麦中的丰富膳食纤维,也可以延缓糖的吸收,避免血糖过度的波动;藜麦米是一种粗粮,可以为人体补充营养,增强机体的功能,有降血压、血糖、血脂的功效,用来治疗高血压、高血脂、糖尿病有着良好的作用;荞麦具有清热解毒、健胃利肠、降压减肥、降糖等功效;黑米可以起到滋阴补肾,健脾暖胃的效果;黑芝麻含有丰富的脂肪以及蛋白质,并且含有维生素以及卵磷脂等营养成分,能够起到抗炎的作用,也有助于防止冠状动脉硬化;
红豆具有清心养神、健脾益肾的功效,能治疗高血压、动脉粥硬化等等各种原因引起的水肿以及消暑、解热毒等等;绿豆含有大量的膳食纤维,能够增加胃排空的时间,避免血糖的波动,绿豆除了能够控制血糖,而且还具有降血脂以及清热解毒的功效;
人参不仅可改善一般症状如乏力、口渴、虚弱等,且能降低血糖及尿糖;西洋参具有补气和补血的作用;黄连清胃热,对胃火炽热、消谷善饥、烦渴多饮的中消证有效,不仅有降血糖作用,而且对糖尿病性并发症也有一定作用;桑白皮不仅有止咳的作用,还有降压、阵痛的功效,对子宫颈癌也有着抑制作用知母;
红茶在制作过程中经过发酵处理,茶多酚大部分被氧化,形成了茶红素等物质,在一定程度上也破坏了维生素C类,因此,喝红茶可以帮助降血糖;绿茶含有大量的天然物质,可以有效的灭菌、杀虫、消炎,并且可以增加血管的弹性,可以降低身体内的血糖,所以对于高血脂、高血压的患者有一定的辅助治疗作用;玉米须茶不仅仅只是降血糖,玉米须当中还含有生物碱以及各种果酸,能够扩张血管,对于血管起到保护的作用;
采用以上方案后,本发明具有如下优点:本发明将豆粉、药粉、茶粉协同加入到主食类成分中,具有显著降血糖效果,本发明能作为患者主食,对糖尿病的日常保健发挥更大的功效,生产成本较低,食用前景广阔。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。
实施例一
一种适用于控制血糖的主食配方,由以下质量份的原料组成:炒制后老化大米70份、燕麦米5份、大麦米3份、藜麦米2份、荞麦2份、黑米10份、黑芝麻1份、豆粉10份、药粉5份、茶粉3份。
其中豆粉包括红豆粉、绿豆粉中的一种或多种组合。
其中药粉包括人参粉、西洋参粉、黄连粉、桑白皮粉、知母粉中的一种或多种组合。
其中茶粉包括红茶粉、绿茶粉、玉米须茶粉中的一种或多种组合。
实施例二
一种适用于控制血糖的主食配方,由以下质量份的原料组成:炒制后老化大米75份、燕麦米8份、大麦米5份、藜麦米3份、荞麦4份、黑米12份、豆粉12份、药粉6份、茶粉5份。
其中豆粉包括红豆粉、绿豆粉中的一种或多种组合。
其中药粉包括人参粉、西洋参粉、黄连粉、桑白皮粉、知母粉中的一种或多种组合。
其中茶粉包括红茶粉、绿茶粉、玉米须茶粉中的一种或多种组合。
实施例三
一种适用于控制血糖的主食配方,由以下质量份的原料组成:炒制后老化大米80份、燕麦米10份、大麦米6份、藜麦米4份、荞麦5份、黑米15份、黑芝麻3份、豆粉5份、药粉8份、茶粉6份。
其中豆粉包括红豆粉、绿豆粉中的一种或多种组合。
其中药粉包括人参粉、西洋参粉、黄连粉、桑白皮粉、知母粉中的一种或多种组合。
其中茶粉包括红茶粉、绿茶粉、玉米须茶粉中的一种或多种组合。
实施例四
一种适用于控制血糖的主食配方,由以下质量份的原料组成:炒制后老化大米78份、燕麦米5份、大麦米4份、藜麦米4份、荞麦3份、黑米12份、黑芝麻2份、豆粉12份、药粉6份、茶粉5份。
其中豆粉包括红豆粉、绿豆粉中的一种或多种组合。
其中药粉包括人参粉、西洋参粉、黄连粉、桑白皮粉、知母粉中的一种或多种组合。
其中茶粉包括红茶粉、绿茶粉、玉米须茶粉中的一种或多种组合。
一、本发明制备方法
(1)首先将配方中谷物进行浸泡,至少两小时;
(2)将大米直接小火炒制15分钟,炒制焦黄后冷却待用;大米经过炒制成熟后,经过老化这样一个过程,大米本身煮熟后经过糊化过程升糖指数高,炒制经过老化过程后升糖指数低。
(3)将各谷物混合淘洗干净;
(4)将水烧开将谷物放入煮开的水里,并根据情况加入各敷料粉类,大火煮5分钟,关火后焖3-5分钟即可。
二、具体病例
1、王某,男,60岁,患者自述两年前确诊糖尿病,初诊血糖餐后9,最高值12,从2019年开始坚持食用本发明配方主食,至今餐前血糖维持在5.3左右。
2、张某,女,55岁,患者为自述糖尿病10年,目前空腹血糖5.3,且具有多处并发症,从2019年开始坚持食用本发明配方主食,至今餐前血糖维持在5.2左右。
3、李某,男,58岁,患者自述三年前诊断为1型糖尿病,但饮食一直控制不好,出现并发症,从2019年开始坚持食用本发明配方主食,至今餐前血糖维持在5.3左右。
以上对本发明及其实施方式进行了描述,这种描述没有限制性,如果本领域的普通技术人员受其启示,在不脱离本发明创造宗旨的情况下,不经创造性的设计出与该技术方案相似的结构方式及实施例,均应属于本发明的保护范围。
Claims (5)
1.一种适用于控制血糖的主食配方,其特征在于,由以下质量份的原料组成:炒制后老化大米70-80份、燕麦米5-10份、大麦米3-6份、藜麦米2-4份、荞麦2-5份、黑米10-15份、黑芝麻1-3份、豆粉10-15份、药粉5-8份、茶粉3-6份。
2.根据权利要求1所述的一种适用于控制血糖的主食配方,其特征在于,由以下质量份的原料组成:炒制后老化大米75份、燕麦米8份、大麦米5份、藜麦米3份、荞麦4份、黑米12份、豆粉12份、坚果粉9份、药粉6份、茶粉5份。
3.根据权利要求1所述的一种适用于控制血糖的主食配方,其特征在于,其中豆粉包括红豆粉、绿豆粉中的一种或多种组合。
4.根据权利要求1所述的一种适用于控制血糖的主食配方,其特征在于,其中药粉包括人参粉、西洋参粉、黄连粉、桑白皮粉、知母粉中的一种或多种组合。
5.根据权利要求1所述的一种适用于控制血糖的主食配方,其特征在于,其中茶粉包括红茶粉、绿茶粉、玉米须茶粉中的一种或多种组合。
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