CN114651970A - Dietary nutrition meal aiming at reducing and stabilizing blood sugar and preparation method thereof - Google Patents

Dietary nutrition meal aiming at reducing and stabilizing blood sugar and preparation method thereof Download PDF

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CN114651970A
CN114651970A CN202011529876.7A CN202011529876A CN114651970A CN 114651970 A CN114651970 A CN 114651970A CN 202011529876 A CN202011529876 A CN 202011529876A CN 114651970 A CN114651970 A CN 114651970A
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blood sugar
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李林生
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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
    • 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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • 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
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • 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
    • A23L7/20—Malt products
    • 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

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Abstract

The invention discloses a dietary nutrition meal aiming at reducing and stabilizing blood sugar, which comprises the following components in parts by weight: 1-8% of fructo-oligosaccharide, 5-30% of wheat germ, 4-26% of black sesame, 2-8% of rye bran, 6-18% of chickpea, 6-18% of black highland barley, 10-24% of dried carrot, 4-12% of red sorghum, 2-8% of brown rice, 1-6% of lycium ruthenicum, 6-10% of red coix seed, 2-8% of sago, 1-2% of chia seed, 1-3% of red bean, 1-3% of mulberry leaf, 1-2% of dried orange peel, 1-4% of white kidney bean, 1-3% of rhizoma polygonati, 2-6% of red rose with heavy petals, 2-8% of radix puerariae, 2-8% of black tartary buckwheat and 2-8% of donkey-hide gelatin. The invention also discloses a preparation method of the dietary nutrition meal for reducing and stabilizing blood sugar, which comprises the following steps: pretreating main materials, pretreating ingredients, stirring and mixing, granulating and pulverizing. The invention lowers blood sugar through diet, leads the blood sugar to be in a stable state, is beneficial to controlling the blood sugar, and has the dietary therapy characteristics that: balanced nutrition, faint scent, refreshing taste, smoothness, tendons and channels, viscera caring, qi invigorating, hematogenesis promoting, acid-base balancing, immunity improving, thirst quenching, and blood sugar lowering effects, and is suitable for diabetic patients, people with high blood sugar, and middle-aged and elderly people to eat regularly.

Description

Dietary nutrition meal aiming at reducing and stabilizing blood sugar and preparation method thereof
Technical Field
The invention relates to the technical field of dietary nutrition meal design, in particular to a dietary nutrition meal aiming at reducing and stabilizing sugar and a preparation method thereof.
Background
With the improvement of the social and economic conditions of China, the living standard of people is continuously improved, the dietary structure is changed, the labor intensity is reduced, the average life of people is prolonged, the stress state is increased, and the diabetes detection means is improved, the prevalence rate of diabetes is gradually increased, according to statistics, 1 person dies from diabetes-related diseases every 10 seconds all over the world, the 4 th person is the 4 th main death disease in the world, about 3800 ten thousand people die from diabetes in the world in 2007, and the death rate accounts for about 6% of the total death rate all over the world. This figure is about comparable to the mortality of AIDS in 2002.
Hypertension, hyperlipidemia and hyperglycemia are commonly called as 'three-high disease' and become fatal 'first killer' for human beings, and hyperglycemia can cause diabetes and hyperlipidemia can cause cardiovascular and cerebrovascular diseases such as vascular embolism. Once suffering from hyperglycemia and hyperlipidemia, patients can only take blood fat-reducing and blood sugar-reducing medicines for a long time to treat, which not only causes great harm to bodies, but also can cause continuous decline of body functions. The world health organization has clearly proposed that the first line of defense in preventing cardiovascular disease is to reduce "three highs" and control "three highs". Among them, scientific healthy diet is one of the most economical, most direct and effective ways.
The influence of diabetes on the health of people in China is becoming more and more serious. Although China is a world with low prevalence rate of diabetes, the number of diabetics is second in the world (second to the United states), and the increase rate is remarkable. According to the preliminary statistics, the total number of diabetes patients in China is about 3600 ten thousand, wherein the number of the diabetes patients in China is 5%, the total number of the diabetes patients in China is about 200 ten thousand, and the incidence rate of the diabetes patients in China is about 0.7-1.0/10 ten thousand. The prevalence rate of type II diabetes in China is increased rapidly, according to the investigation of 30 ten thousand population in China in 1979, the prevalence rate of diabetes is 0.6%, 2.02% in 1989 and about 0.1% per year, 20 ten thousand population in China is generally investigated in 1994, the prevalence rate is increased to 2.5%, and the prevalence rate of diabetes in 20-75 years old is about 3% at present. The patients with impaired glucose tolerance have not less than 3 percent.
Diabetes can cause a number of serious complications, including blindness, renal failure, neuropathy, cardiovascular disease, and ischemic necrosis of the extremities. Unfortunately, more than about 50% of diabetics are unaware of the risk of these complications, and in some countries this proportion is even as high as 80%. Thus, the society as a whole has to spend tens of millions of dollars each year for serious complications due to a lack of early diagnosis or regular treatment. The economic burden associated with diabetes is large and heavy. In 2007, the cost of diabetes treatment worldwide is about $ 2320 million, and in 2025 it will reach 3020 million. The method for preventing and treating diabetes by strengthening the prevention of diabetes, particularly early diagnosis and early conditioning and avoiding the occurrence of complications related to diabetes is the best method for reducing the incidence rate and treating cost of diabetes. In view of the related technical problems, no effective solution has been proposed at present.
Disclosure of Invention
Aiming at the problems in the related art, the invention provides a dietary nutritional meal aiming at reducing and stabilizing blood sugar and a preparation method thereof, so as to overcome the technical problems in the prior related art.
The technical scheme of the invention is realized as follows:
the components and weight percentage of the formula of the dietary nutrition meal comprise 1-8% of fructo-oligosaccharide, 5-30% of wheat germ, 4-26% of black sesame, 2-8% of rye bran, 6-18% of chickpea, 6-18% of black highland barley, 10-24% of dried carrot, 4-12% of red sorghum, 2-8% of brown rice, 1-6% of black medlar, 6-10% of red coix seed, 2-8% of sago, 1-2% of chia seed, 1-3% of red bean, 1-3% of mulberry leaf, 1-2% of dried orange peel, 1-4% of white kidney bean, 1-3% of rhizoma polygonati, 2-6% of red rose with double petals, 2-8% of kudzu vine root, 2-8% of tartary buckwheat and 2-8% of donkey-hide gelatin.
Furthermore, the components and the weight components of the formula of the dietary nutritional meal comprise 2% of fructo-oligosaccharide, 20% of wheat germ, 11% of black sesame, 4% of rye bran, 7% of chickpea, 6% of black highland barley, 12% of dried carrot, 4% of red sorghum, 3% of brown rice, 2% of lycium ruthenicum, 6% of red coix seed, 4% of sago, 1% of chia seed, 2% of red bean, 1% of mulberry leaf, 1% of dried orange peel, 2% of white kidney bean, 1% of rhizoma polygonati, 2% of rose with double petals, 3% of radix puerariae, 2% of black tartary buckwheat and 4% of donkey-hide gelatin.
Furthermore, the components and the weight components of the formula of the dietary nutritional meal comprise 2% of fructo-oligosaccharide, 6% of wheat germ, 5% of black sesame, 4% of rye bran, 7% of chickpea, 8% of black highland barley, 13% of dried carrot, 6% of red sorghum, 4% of brown rice, 4% of lycium ruthenicum, 8% of red coix seed, 6% of sago, 2% of chia seed, 2% of red bean, 1% of mulberry leaf, 1% of dried orange peel, 2% of white kidney bean, 1% of rhizoma polygonati, 5% of double red rose, 3% of radix puerariae, 4% of black tartary buckwheat and 6% of donkey-hide gelatin.
Furthermore, the components and the weight components of the formula of the dietary nutritional meal comprise 1% of fructooligosaccharide, 12% of wheat germ, 13% of black sesame, 2% of rye bran, 6% of chickpea, 7% of black highland barley, 12% of dried carrot, 5% of red sorghum, 2% of brown rice, 2% of lycium ruthenicum, 6% of red coix seed, 8% of sago, 1% of chia seed, 2% of red bean, 1% of mulberry leaf, 1% of dried orange peel, 2% of white kidney bean, 1% of rhizoma polygonati, 4% of rose with double petals, 3% of radix puerariae, 4% of black tartary buckwheat and 5% of donkey-hide gelatin.
Further, the components and the weight components of the formula of the dietary nutritional meal comprise 6% of fructo-oligosaccharide, 5% of wheat germ, 10% of black sesame, 6% of rye bran, 8% of chickpea, 6% of black highland barley, 10% of dried carrot, 4% of red sorghum, 2% of brown rice, 3% of lycium ruthenicum, 8% of red coix seed, 6% of sago, 2% of chia seed, 2% of red bean, 1% of mulberry leaf, 2% of dried orange peel, 4% of white kidney bean, 2% of rhizoma polygonati, 2% of rose with double petals, 3% of radix puerariae, 6% of black tartary buckwheat and 2% of donkey-hide gelatin.
Furthermore, the components and the weight components of the formula of the dietary nutritional meal comprise 1% of fructooligosaccharide, 12% of wheat germ, 12% of black sesame, 2% of rye bran, 8% of chickpea, 7% of black highland barley, 10% of dried carrot, 4% of red sorghum, 2% of brown rice, 4% of lycium ruthenicum, 6% of red coix seed, 2% of sago, 1% of chia seed, 1% of red bean, 1% of mulberry leaf, 1% of dried orange peel, 1% of white kidney bean, 2% of rhizoma polygonati, 8% of rose with double petals, 8% of radix puerariae, 4% of black tartary buckwheat and 3% of donkey-hide gelatin.
Further, the fructo-oligosaccharide is a prebiotic.
Further, the sago is a starch product.
A method for preparing the glucose-lowering and glucose-stabilizing dietary nutritional meal as claimed in any one of claims 1 to 8, the method for preparing the dietary nutritional meal comprises the following steps:
s1: main material pretreatment: weighing the main materials in parts by weight: sequentially adding donkey-hide gelatin, black sesame, rye bran, chickpea, black highland barley, dried carrot, brown rice, red coix seed, sago, red bean, white kidney bean, red rose with double petals, kudzu root and black tartary buckwheat into an edible grinder, grinding, screening by a 100-120-mesh edible screening machine, and mixing in a stirring edible stirrer to obtain a spare main material A;
s2: pretreatment of ingredients: weighing the following ingredients in parts by weight: sequentially adding fructo-oligosaccharide, wheat germ, red sorghum, black medlar, chia seeds, mulberry leaves, dried orange peel and sperms into an edible grinder, grinding, screening by a 100-120-mesh edible screening machine, and adding into a stirring edible stirrer for mixing to obtain a spare ingredient B;
s3: stirring and mixing: respectively weighing the standby main material A in S1 and the standby ingredient B in S2, putting the standby main material A and the standby ingredient B into a food stirrer, adding distilled water while stirring, and stirring to form paste to obtain a standby mixture C;
s4: granulating and pulverizing: and feeding the standby mixture C in the step S3 into a granulator, granulating to obtain dietary nutrition meal pills, or drying the standby mixture C in the step S3 by using a hot air blower, crushing the dried standby mixture C in the step S3 to 100-120 meshes at 10-15 ℃, and screening the dried standby mixture C by using a 100-120 mesh edible screening machine to obtain the dietary nutrition meal powder.
Furthermore, the food pulverizers in S1 and S2 pulverize the main materials and the auxiliary materials to 100-120 meshes, and the stirring and pulverizing speed of the food stirring machines in S1, S2 and S3 is 300-400rpm/min and the stirring and pulverizing are continuously performed for 1-2 h.
The invention has the beneficial effects that:
(1) the invention lowers blood sugar through diet, leads the blood sugar to be in a stable state, is beneficial to controlling the blood sugar, and has the dietary therapy characteristics that: balanced nutrition, faint scent, refreshing taste, smoothness, tendons and channels, viscera caring, qi invigorating, hematogenesis, acid-base balancing, immunity improving, thirst quenching, and blood sugar lowering effects, and is suitable for diabetic patients, people with high blood sugar, and middle-aged and elderly people to eat regularly;
(2) the diet nutrition tableware provided by the invention has the effects of resisting oxidation and enhancing the immunity and disease resistance of organisms, is rich in nutrition, is delicious to drink, has obvious effects of reducing and stabilizing sugar, and provides a functional green diet therapy for patients with hyperglycemia and hyperlipidemia;
(3) the dietary nutritional meal provided by the invention is rich in various vitamins, trace elements, amino acids, unsaturated fatty acids and other nutritional substances, has very comprehensive nutritional elements, unique taste and strong palatability;
(4) the coarse cereals selected from various raw materials of the dietary nutritional meal provided by the invention are different from the traditional raw materials, and the aims of antibacterial effect and prolonging the shelf life can be fulfilled without adding artificial preservatives, so that the coarse cereals have high practical value and popularization value.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments that can be derived by one of ordinary skill in the art from the embodiments given herein are intended to be within the scope of the present invention.
According to the embodiment of the invention, the invention provides a dietary nutrition meal aiming at reducing and stabilizing blood sugar and a preparation method thereof.
According to the embodiment of the invention, the dietary nutrition meal for reducing and stabilizing blood sugar comprises the following components in parts by weight: 1-8% of fructo-oligosaccharide, 5-30% of wheat germ, 4-26% of black sesame, 2-8% of rye bran, 6-18% of chickpea, 6-18% of black highland barley, 10-24% of dried carrot, 4-12% of red sorghum, 2-8% of brown rice, 1-6% of lycium ruthenicum, 6-10% of red coix seed, 2-8% of sago, 1-2% of chia seed, 1-3% of red bean, 1-3% of mulberry leaf, 1-2% of dried orange peel, 1-4% of white kidney bean, 1-3% of rhizoma polygonati, 2-6% of red rose with heavy petals, 2-8% of radix puerariae, 2-8% of black tartary buckwheat and 2-8% of donkey-hide gelatin.
The components and weight components of the formula of the dietary nutritional meal comprise 2% of fructo-oligosaccharide, 20% of wheat germ, 11% of black sesame, 4% of rye bran, 7% of chickpea, 6% of black highland barley, 12% of dried carrot, 4% of red sorghum, 3% of brown rice, 2% of lycium ruthenicum, 6% of red coix seed, 4% of sago, 1% of chia seed, 2% of red bean, 1% of mulberry leaf, 1% of dried orange peel, 2% of white kidney bean, 1% of rhizoma polygonati, 2% of red rose with double petals, 3% of radix puerariae, 2% of black tartary buckwheat and 4% of donkey-hide gelatin.
The components and weight components of the formula of the dietary nutritional meal comprise 2% of fructo-oligosaccharide, 6% of wheat germ, 5% of black sesame, 4% of rye bran, 7% of chickpea, 8% of black highland barley, 13% of dried carrot, 6% of red sorghum, 4% of brown rice, 4% of lycium ruthenicum, 8% of red coix seed, 6% of sago, 2% of chia seed, 2% of red bean, 1% of mulberry leaf, 1% of dried orange peel, 2% of white kidney bean, 1% of rhizoma polygonati, 5% of red rose with double petals, 3% of radix puerariae, 4% of black tartary buckwheat and 6% of donkey-hide gelatin.
The components and weight components of the formula of the dietary nutritional meal comprise 1% of fructooligosaccharide, 12% of wheat germ, 13% of black sesame, 2% of rye bran, 6% of chickpea, 7% of black highland barley, 12% of dried carrot, 5% of red sorghum, 2% of brown rice, 2% of lycium ruthenicum, 6% of red coix seed, 8% of sago, 1% of chia seed, 2% of red bean, 1% of mulberry leaf, 1% of dried orange peel, 2% of white kidney bean, 1% of rhizoma polygonati, 4% of red rose with double petals, 3% of radix puerariae, 4% of black tartary buckwheat and 5% of donkey-hide gelatin.
The components and weight components of the formula of the dietary nutritional meal comprise 6% of fructo-oligosaccharide, 5% of wheat germ, 10% of black sesame, 6% of rye bran, 8% of chickpea, 6% of black highland barley, 10% of dried carrot, 4% of red sorghum, 2% of brown rice, 3% of lycium ruthenicum, 8% of red coix seed, 6% of sago, 2% of chia seed, 2% of red bean, 1% of mulberry leaf, 2% of dried orange peel, 4% of white kidney bean, 2% of rhizoma polygonati, 2% of red rose with double petals, 3% of radix puerariae, 6% of black tartary buckwheat and 2% of donkey-hide gelatin.
The components and weight components of the formula of the dietary nutritional meal comprise 1% of fructooligosaccharide, 12% of wheat germ, 12% of black sesame, 2% of rye bran, 8% of chickpea, 7% of black highland barley, 10% of dried carrot, 4% of red sorghum, 2% of brown rice, 4% of lycium ruthenicum, 6% of red coix seed, 2% of sago, 1% of chia seed, 1% of red bean, 1% of mulberry leaf, 1% of dried orange peel, 1% of white kidney bean, 2% of rhizoma polygonati, 8% of red rose with double petals, 8% of radix puerariae, 4% of black tartary buckwheat and 3% of donkey-hide gelatin.
The fructo-oligosaccharide is prebiotics.
The sago is a starch product.
A method for preparing the dietary nutritional meal for lowering and stabilizing glucose according to any one of claims 1 to 8, comprising the following steps:
s1: main material pretreatment: weighing the main materials in parts by weight: sequentially adding donkey-hide gelatin, black sesame, rye bran, chickpea, black highland barley, dried carrot, brown rice, red coix seed, sago, red bean, white kidney bean, red rose with double petals, kudzu root and black tartary buckwheat into an edible grinder, grinding, screening by a 100-120-mesh edible screening machine, and mixing in a stirring edible stirrer to obtain a spare main material A;
s2: pretreatment of ingredients: weighing the following ingredients in parts by weight: sequentially adding fructo-oligosaccharide, wheat germ, red sorghum, black medlar, chia seeds, mulberry leaves, dried orange peel and sperms into an edible grinder, grinding, screening by a 100-120-mesh edible screening machine, and adding into a stirring edible stirrer for mixing to obtain a spare ingredient B;
s3: stirring and mixing: respectively weighing the standby main material A in S1 and the standby ingredient B in S2, putting the standby main material A and the standby ingredient B into a food stirrer, adding distilled water while stirring, and stirring to form paste to obtain a standby mixture C;
s4: granulating and pulverizing: and feeding the standby mixture C in the step S3 into a granulator, granulating to obtain the dietary nutritional meal pills, or drying the standby mixture C in the step S3 by using a hot air blower, crushing and grinding the dried mixture C in a temperature range of 10-15 ℃ to 100-120 meshes, and screening by using a 100-120 mesh edible screening machine to obtain the dietary nutritional meal powder.
And (3) respectively crushing the main materials and the auxiliary materials into 100-120 meshes by using the food crusher in the S1 and the S2, and continuously stirring the crushed materials by using the food stirrer in the S1, the S2 and the S3 at the speed of 300-400rpm/min for 1-2 h.
Example one
The invention provides a technical scheme that: the formula of the dietary nutritional meal comprises, by weight, 2% of fructo-oligosaccharide, 20% of wheat germ, 11% of black sesame, 4% of rye bran, 7% of chickpea, 6% of black highland barley, 12% of dried carrot, 4% of red sorghum, 3% of brown rice, 2% of lycium ruthenicum, 6% of red coix seed, 4% of sago, 1% of chia seed, 2% of rice bean, 1% of mulberry leaf, 1% of dried orange peel, 2% of white kidney bean, 1% of rhizoma polygonati, 2% of double red rose, 3% of radix puerariae, 2% of black tartary buckwheat and 4% of donkey-hide gelatin, wherein the fructo-oligosaccharide is a prebiotic agent, and the sago is a starch product.
The preparation method of the dietary nutrition meal for reducing and stabilizing blood sugar comprises the following steps:
s1: main material pretreatment: weighing the main materials in parts by weight: sequentially adding donkey-hide gelatin, black sesame, rye bran, chickpea, black highland barley, dried carrot, brown rice, red coix seed, sago, red bean, white kidney bean, red rose with double petals, kudzu root and black tartary buckwheat into an edible crusher, crushing, screening by a 120-mesh edible screening machine, and mixing in a stirring edible stirrer to obtain a main material A for standby;
s2: pretreatment of ingredients: weighing the following ingredients in parts by weight: sequentially adding fructo-oligosaccharide, wheat germ, red sorghum, black medlar, chia seeds, mulberry leaves, dried orange peel and sperms into an edible grinder, grinding, screening by a 120-mesh edible screening machine, and adding into a stirring edible stirrer for mixing to obtain a spare ingredient B;
s3: stirring and mixing: respectively weighing the standby main material A in S1 and the standby ingredient B in S2, putting the standby main material A and the standby ingredient B into a food stirrer, adding distilled water while stirring, and stirring to form paste to obtain a standby mixture C;
s4: granulating and pulverizing: and (3) feeding the standby mixture C in the step S3 into a granulator, granulating to obtain dietary nutrition meal pills, or drying the standby mixture C in the step S3 by using a hot air blower, crushing the dried standby mixture C in the step S3 to 120 meshes at 10 ℃, and screening the standby mixture C by using a 120-mesh edible screening machine to obtain the dietary nutrition meal powder.
And (3) respectively crushing the main materials and the auxiliary materials into 120 meshes by the food crusher in the S1 and the S2, and continuously stirring for 2 hours at the speed of 400rpm/min by the food stirrer in the S1, the S2 and the S3.
Example two
The invention provides a technical scheme that: the formula of the dietary nutritional meal comprises, by weight, 2% of fructo-oligosaccharide, 6% of wheat germ, 5% of black sesame, 4% of rye bran, 7% of chickpea, 8% of black highland barley, 13% of dried carrot, 6% of red sorghum, 4% of brown rice, 4% of lycium ruthenicum, 8% of red coix seed, 6% of sago, 2% of chia seed, 2% of rice bean, 1% of mulberry leaf, 1% of dried orange peel, 2% of white kidney bean, 1% of rhizoma polygonati, 5% of double red rose, 3% of radix puerariae, 4% of black tartary buckwheat and 6% of donkey-hide gelatin, wherein the fructo-oligosaccharide is a prebiotic agent, and the sago is a starch product.
The preparation method of the dietary nutrition meal for reducing and stabilizing blood sugar comprises the following steps:
s1: main material pretreatment: weighing the main materials in parts by weight: sequentially adding donkey-hide gelatin, black sesame, rye bran, chickpea, black highland barley, dried carrot, brown rice, red coix seed, sago, red bean, white kidney bean, red rose with double petals, kudzu root and black tartary buckwheat into an edible crusher, crushing, screening by a 100-mesh edible screening machine, and mixing in a stirring edible stirrer to obtain a main material A for standby;
s2: pretreatment of ingredients: weighing the following ingredients in parts by weight: sequentially adding fructo-oligosaccharide, wheat germ, red sorghum, black medlar, chia seed, mulberry leaf, dried orange peel and sperms into an edible grinder, grinding, screening by a 100-mesh edible screening machine, and adding into a stirring edible stirrer for mixing to obtain a spare ingredient B;
s3: stirring and mixing: respectively weighing the standby main material A in S1 and the standby ingredient B in S2, putting the standby main material A and the standby ingredient B into a food stirrer, adding distilled water while stirring, and stirring to form paste to obtain a standby mixture C;
s4: granulating and pulverizing: and (3) feeding the standby mixture C in the step S3 into a granulator, granulating to obtain dietary nutrition meal pills, or drying the standby mixture C in the step S3 by using a hot air blower, crushing the dried standby mixture C at 11 ℃ to 100 meshes, and screening the standby mixture C by using a 100-mesh edible screening machine to obtain the dietary nutrition meal powder.
And (3) respectively crushing the main materials and the auxiliary materials into 100 meshes by the food crusher in the S1 and the S2, and continuously stirring for 1h at the speed of 300rpm/min by the food stirrer in the S1, the S2 and the S3.
EXAMPLE III
The invention provides a technical scheme that: the dietary nutritional meal comprises, by weight, 1% of fructooligosaccharide, 12% of wheat germ, 13% of black sesame, 2% of rye bran, 6% of chickpea, 7% of black highland barley, 12% of dried carrot, 5% of red sorghum, 2% of brown rice, 2% of lycium ruthenicum, 6% of red coix seed, 8% of sago, 1% of chia seed, 2% of red phaseolus bean, 1% of mulberry leaf, 1% of dried orange peel, 2% of white kidney bean, 1% of rhizoma polygonati, 4% of red rose with double petals, 3% of radix puerariae, 4% of black tartary buckwheat and 5% of donkey-hide gelatin, wherein the fructooligosaccharide is a prebiotic, and the sago is a starch product.
The preparation method of the dietary nutrition meal for reducing and stabilizing blood sugar comprises the following steps:
s1: main material pretreatment: weighing the main materials in parts by weight: sequentially adding donkey-hide gelatin, black sesame, rye bran, chickpea, black highland barley, dried carrot, brown rice, red coix seed, sago, red bean, white kidney bean, red rose with double petals, kudzu root and black tartary buckwheat into an edible crusher, crushing, screening by a 100-mesh edible screening machine, and mixing in a stirring edible stirrer to obtain a main material A for standby;
s2: pretreatment of ingredients: weighing the following ingredients in parts by weight: sequentially adding fructo-oligosaccharide, wheat germ, red sorghum, black medlar, chia seed, mulberry leaf, dried orange peel and sperms into an edible grinder, grinding, screening by a 100-mesh edible screening machine, and adding into a stirring edible stirrer for mixing to obtain a spare ingredient B;
s3: stirring and mixing: respectively weighing the standby main material A in S1 and the standby ingredient B in S2, putting the standby main material A and the standby ingredient B into a food stirrer, adding distilled water while stirring, and stirring to form paste to obtain a standby mixture C;
s4: granulating and pulverizing: and feeding the standby mixture C in the step S3 into a granulator, granulating to obtain the dietary nutritional meal pills, or drying the standby mixture C in the step S3 by using a hot air blower, crushing the dried mixture C in a 15-degree environment to 100 meshes, and screening the crushed mixture C by using a 100-mesh edible screening machine to obtain the dietary nutritional meal powder.
And (3) respectively crushing the main materials and the auxiliary materials into 100 meshes by the food crusher in the S1 and the S2, and continuously stirring for 1h at the speed of 400rpm/min by the food stirrer in the S1, the S2 and the S3.
Example four
The invention provides a technical scheme that: the dietary nutritional meal comprises, by weight, 6% of fructooligosaccharide, 5% of wheat germ, 10% of black sesame, 6% of rye bran, 8% of chickpea, 6% of black highland barley, 10% of dried carrot, 4% of red sorghum, 2% of brown rice, 3% of lycium ruthenicum, 8% of red coix seed, 6% of sago, 2% of chia seed, 2% of red phaseolus bean, 1% of mulberry leaf, 2% of dried orange peel, 4% of white kidney bean, 2% of rhizoma polygonati, 2% of red rose with double petals, 3% of radix puerariae, 6% of black tartary buckwheat and 2% of donkey-hide gelatin, wherein the fructooligosaccharide is a prebiotic, and the sago is a starch product.
The preparation method of the dietary nutritional meal for reducing and stabilizing blood sugar comprises the following steps:
s1: main material pretreatment: weighing the main materials in parts by weight: sequentially adding donkey-hide gelatin, black sesame, rye bran, chickpea, black highland barley, dried carrot, brown rice, red coix seed, sago, red bean, white kidney bean, red rose with double petals, kudzu root and black tartary buckwheat into an edible crusher, crushing, screening by a 112-mesh edible screening machine, and mixing in a stirring edible stirrer to obtain a main material A for standby;
s2: pretreatment of ingredients: weighing the following ingredients in parts by weight: sequentially adding fructo-oligosaccharide, wheat germ, red sorghum, black medlar, chia seed, mulberry leaf, dried orange peel and sperms into an edible grinder, grinding, screening by a 112-mesh edible screening machine, and adding into a stirring edible stirrer for mixing to obtain a spare ingredient B;
s3: stirring and mixing: respectively weighing the standby main material A in S1 and the standby ingredient B in S2, putting the standby main material A and the standby ingredient B into a food stirrer, adding distilled water while stirring, and stirring to form paste to obtain a standby mixture C;
s4: granulating and pulverizing: and (3) feeding the standby mixture C in the step S3 into a granulator, granulating to obtain dietary nutrition meal pills, or drying the standby mixture C in the step S3 by using a hot air blower, crushing the dried standby mixture C at 14 ℃ to 112 meshes, and screening the standby mixture C by using a 112-mesh edible screening machine to obtain the dietary nutrition meal powder.
And (3) respectively crushing the main materials and the auxiliary materials into 112 meshes by the food crusher in the S1 and the S2, and continuously stirring for 2 hours at the speed of 350rpm/min by the food stirrer in the S1, the S2 and the S3.
EXAMPLE five
The invention provides a technical scheme that: the components and the weight components of the formula of the dietary nutritional meal comprise 1% of fructooligosaccharide, 12% of wheat germ, 12% of black sesame, 2% of rye bran, 8% of chickpea, 7% of black highland barley, 10% of dried carrot, 4% of red sorghum, 2% of brown rice, 4% of lycium ruthenicum, 6% of red coix seed, 2% of sago, 1% of chia seed, 1% of red bean, 1% of mulberry leaf, 1% of dried tangerine peel, 1% of white kidney bean, 2% of rhizoma polygonati, 8% of red rose with double petals, 8% of kudzu vine root, 4% of black tartary buckwheat and 3% of donkey-hide gelatin, wherein the fructooligosaccharide is a prebiotic, and the sago is a starch product.
The preparation method of the dietary nutrition meal for reducing and stabilizing blood sugar comprises the following steps:
s1: main material pretreatment: weighing the main materials in parts by weight: sequentially adding donkey-hide gelatin, black sesame, rye bran, chickpea, black highland barley, dried carrot, brown rice, red coix seed, sago, red bean, white kidney bean, red rose with double petals, kudzu root and black tartary buckwheat into an edible crusher, crushing, screening by a 118-mesh edible screening machine, and mixing in a stirring edible stirrer to obtain a main material A for standby;
s2: pretreatment of ingredients: weighing the following ingredients in parts by weight: sequentially adding fructo-oligosaccharide, wheat germ, red sorghum, black medlar, chia seeds, mulberry leaves, dried orange peel and sperms into an edible grinder, grinding, screening by a 118-mesh edible screening machine, and adding into a stirring edible stirrer for mixing to obtain a spare ingredient B;
s3: stirring and mixing: respectively weighing the standby main material A in S1 and the standby ingredient B in S2, putting the standby main material A and the standby ingredient B into a food stirrer, adding distilled water while stirring, and stirring to form paste to obtain a standby mixture C;
s4: granulating and milling: and feeding the standby mixture C in the step S3 into a granulator, granulating to obtain dietary nutritional meal pills, or drying the standby mixture C in the step S3 by using a hot air blower, crushing the dried standby mixture C at 14 ℃ to 118 meshes, and screening the standby mixture C by using a 118-mesh edible screening machine to obtain the dietary nutritional meal powder.
And in the S1 and the S2, the main material and the auxiliary material are respectively crushed into 118 meshes by the food crusher, and the food mixers in the S1, the S2 and the S3 continuously stir for 2 hours at the speed of 380 rpm/min.
The dietary nutritional meal disclosed by the invention has the advantages that the blood sugar is reduced through diet, the blood sugar is in a stable state, the blood sugar control is facilitated, and the dietary nutritional meal has the dietary therapy characteristics that: balanced nutrition, faint scent, refreshing taste, smoothness, tendons and channels, viscera caring, qi invigorating, hematogenesis, acid-base balancing, immunity improving, thirst quenching, and blood sugar lowering effects, and is suitable for diabetic patients, people with high blood sugar, and middle-aged and elderly people to eat regularly; the health-care tea has the effects of resisting oxidation and enhancing the immunity and disease resistance of organisms, is rich in nutrition, is delicious to drink, has obvious effects of reducing and stabilizing sugar, and provides a functional green food therapy for patients with hyperglycemia and hyperlipidemia; the product is rich in various vitamins, trace elements, amino acids, unsaturated fatty acids and other nutrient substances, has very comprehensive nutrient elements, unique taste and strong palatability; the selected raw materials are different from the traditional raw materials, and the purposes of antibacterial effect and prolonging the shelf life can be achieved without adding artificial preservatives, so that the coarse cereals have high practical value and popularization value.
In the present invention, unless otherwise expressly specified or limited, the terms "mounted," "disposed," "connected," "secured," "screwed" and the like are to be construed broadly, e.g., as meaning fixedly connected, detachably connected, or integrally formed; can be mechanically or electrically connected; the terms may be directly connected or indirectly connected through an intermediate agent, and may be used for communicating the inside of two elements or interacting relation of two elements, unless otherwise specifically defined, and the specific meaning of the terms in the present invention can be understood by those skilled in the art according to specific situations.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims (10)

1. The dietary nutrition meal for reducing and stabilizing blood sugar is characterized in that the formula of the dietary nutrition meal comprises the following components in parts by weight: 1-8% of fructo-oligosaccharide, 5-30% of wheat germ, 4-26% of black sesame, 2-8% of rye bran, 6-18% of chickpea, 6-18% of black highland barley, 10-24% of dried carrot, 4-12% of red sorghum, 2-8% of brown rice, 1-6% of lycium ruthenicum, 6-10% of red coix seed, 2-8% of sago, 1-2% of chia seed, 1-3% of red bean, 1-3% of mulberry leaf, 1-2% of dried orange peel, 1-4% of white kidney bean, 1-3% of rhizoma polygonati, 2-6% of red rose with heavy petals, 2-8% of radix puerariae, 2-8% of black tartary buckwheat and 2-8% of donkey-hide gelatin.
2. The dietary nutritional meal for reducing and stabilizing blood sugar according to claim 1, wherein the formula of the dietary nutritional meal comprises, by weight, 2% of fructo-oligosaccharide, 20% of wheat germ, 11% of black sesame, 4% of rye bran, 7% of chickpea, 6% of black highland barley, 12% of dried carrot, 4% of red sorghum, 3% of brown rice, 2% of lycium ruthenicum, 6% of red coix seed, 4% of sago, 1% of chia seed, 2% of red bean, 1% of mulberry leaf, 1% of dried tangerine peel, 2% of white kidney bean, 1% of rhizoma polygonati, 2% of rose malus, 3% of radix puerariae, 2% of black tartary buckwheat and 4% of donkey-hide gelatin.
3. The dietary nutritional meal for reducing and stabilizing blood sugar according to claim 1, wherein the formula of the dietary nutritional meal comprises, by weight, 2% of fructo-oligosaccharide, 6% of wheat germ, 5% of black sesame, 4% of rye bran, 7% of chickpea, 8% of black barley, 13% of dried carrot, 6% of red sorghum, 4% of brown rice, 4% of lycium ruthenicum, 8% of red coix seed, 6% of sago, 2% of chia seed, 2% of red bean, 1% of mulberry leaf, 1% of dried tangerine peel, 2% of white kidney bean, 1% of rhizoma polygonati, 5% of red rose with heavy petals, 3% of radix puerariae, 4% of black tartary buckwheat and 6% of donkey-hide gelatin.
4. The glucose-reducing and glucose-stabilizing dietary nutrition meal as claimed in claim 1, wherein the formula of the dietary nutrition meal comprises, by weight, 1% of fructooligosaccharide, 12% of wheat germ, 13% of black sesame, 2% of rye bran, 6% of chickpea, 7% of black highland barley, 12% of dried carrot, 5% of red sorghum, 2% of brown rice, 2% of lycium ruthenicum, 6% of red coix seed, 8% of sago, 1% of chia seed, 2% of red bean, 1% of mulberry leaf, 1% of dried tangerine peel, 2% of white kidney bean, 1% of rhizoma polygonati, 4% of red rose with double petals, 3% of radix puerariae, 4% of black tartary buckwheat and 5% of donkey-hide gelatin.
5. The glucose-reducing and glucose-stabilizing dietary nutrition meal as claimed in claim 1, wherein the components and weight components of the formula of the dietary nutrition meal comprise 6% of fructo-oligosaccharide, 5% of wheat germ, 10% of black sesame, 6% of rye bran, 8% of chickpea, 6% of black highland barley, 10% of dried carrot, 4% of red sorghum, 2% of brown rice, 3% of lycium ruthenicum, 8% of red coix seed, 6% of sago, 2% of chia seed, 2% of red bean, 1% of mulberry leaf, 2% of dried tangerine peel, 4% of white kidney bean, 2% of rhizoma polygonati, 2% of red rose with double petals, 3% of radix puerariae, 6% of tartary buckwheat and 2% of donkey-hide gelatin.
6. The dietary nutritional meal for reducing and stabilizing blood sugar according to claim 1, wherein the formula of the dietary nutritional meal comprises, by weight, 1% of fructo-oligosaccharide, 12% of wheat germ, 12% of black sesame, 2% of rye bran, 8% of chickpea, 7% of black barley, 10% of dried carrot, 4% of red sorghum, 2% of brown rice, 4% of lycium ruthenicum, 6% of red coix seed, 2% of sago, 1% of chia seed, 1% of red bean, 1% of mulberry leaf, 1% of dried tangerine peel, 1% of white kidney bean, 2% of rhizoma polygonati, 8% of red rose with double petals, 8% of radix puerariae, 4% of black tartary buckwheat and 3% of donkey-hide gelatin.
7. The dietary nutritional meal for lowering and stabilizing glucose according to claim 1, wherein the fructo-oligosaccharide is a prebiotic.
8. The dietary nutritional meal for lowering and stabilizing sugar according to claim 1, wherein the sago is a starch product.
9. The method for preparing the dietary nutritional meal for lowering and stabilizing blood sugar according to any one of claims 1 to 8, wherein the method for preparing the dietary nutritional meal comprises the following steps:
s1: main material pretreatment: weighing the main materials in parts by weight: sequentially adding donkey-hide gelatin, black sesame, rye bran, chickpea, black highland barley, dried carrot, brown rice, red coix seed, sago, red bean, white kidney bean, double red rose, kudzu root and black tartary buckwheat into an edible grinder, grinding, screening by a 100-120-mesh edible screening machine, and mixing in a stirring edible mixer after screening to obtain a standby main material A;
s2: pretreatment of ingredients: weighing the following ingredients in parts by weight: sequentially adding fructo-oligosaccharide, wheat germ, red sorghum, black medlar, chia seeds, mulberry leaves, dried orange peel and sperms into an edible grinder, grinding, screening by a 100-120-mesh edible screening machine, and adding into a stirring edible stirrer for mixing to obtain a spare ingredient B;
s3: stirring and mixing: respectively weighing the standby main material A in S1 and the standby ingredient B in S2, putting the standby main material A and the standby ingredient B into a food stirrer, adding distilled water while stirring, and stirring to form paste to obtain a standby mixture C;
s4: granulating and pulverizing: and feeding the standby mixture C in the step S3 into a granulator, granulating to obtain dietary nutrition meal pills, or drying the standby mixture C in the step S3 by using a hot air blower, crushing the dried standby mixture C in the step S3 to 100-120 meshes at 10-15 ℃, and screening the dried standby mixture C by using a 100-120 mesh edible screening machine to obtain the dietary nutrition meal powder.
10. The method as claimed in claim 9, wherein the food pulverizers in S1 and S2 pulverize the main material and the ingredients to 100-120 mesh, respectively, and the food agitators in S1, S2 and S3 agitate at a speed of 300-400rpm/min for 1-2 h.
CN202011529876.7A 2020-12-22 2020-12-22 Dietary nutrition meal aiming at reducing and stabilizing blood sugar and preparation method thereof Pending CN114651970A (en)

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