WO2019227684A1 - 一种青稞功能调理组合物及其制备方法与应用 - Google Patents
一种青稞功能调理组合物及其制备方法与应用 Download PDFInfo
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- WO2019227684A1 WO2019227684A1 PCT/CN2018/100656 CN2018100656W WO2019227684A1 WO 2019227684 A1 WO2019227684 A1 WO 2019227684A1 CN 2018100656 W CN2018100656 W CN 2018100656W WO 2019227684 A1 WO2019227684 A1 WO 2019227684A1
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Classifications
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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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
Definitions
- the present disclosure relates to the field of barley composition, and in particular, to a barley functional conditioning composition, a preparation method and application thereof.
- Barley is a kind of cereal crop of the genus Gramineae. It is also called naked barley, yuan barley, and rice barley because of its separated inner and outer husks and bare kernels. It is mainly produced in China's Vietnam, Qinghai, Sichuan, Yunnan and other places, and is the main food of the Vietnamese people. Barley has rich nutritional value and outstanding medical and health functions, and its related products have been gradually developed, and barley's health composition needs to be further developed.
- the purpose of the present disclosure includes providing a barberry functional conditioning composition and a preparation method and application thereof.
- barley By combining barley with different materials, it has different health functions: barley, rhodiola, ginseng fruit, black pea, trichosanthin and Schisandra chinensis is used in a certain proportion to have a significant effect on lowering blood sugar.
- barley, rhodiola, green flower, Poria and beer yeast are used in a certain proportion, it has a very significant effect on lowering blood sugar, helps sleep, and intestinal indigestion.
- a barley functional conditioning composition is: barley, rhodiola, ginseng fruit, black pea, trichosanthin and schisandra weight ratio is 16: 1-1.2: 0.2-0.5: 0.8-1: 0.5-0.7: 0.5- 0.7.
- barley functional conditioning composition An application of barley functional conditioning composition, the barley functional conditioning composition is used for preparing health food with blood sugar lowering effect.
- Rhodiola rosea, ginseng fruit, black pea, trichosanthin and schisandra are in powder form, and they can also be pulverized after mixing the materials.
- a barley functional conditioning composition is mainly composed of barberry, rhodiola, rhododendron, poria, and beer yeast in a weight ratio of 16: 1-1.2: 0.5-0.7: 0.5-0.7: 1-1.2.
- An application of a barley functional conditioning composition which is used to prepare a health food having the effects of lowering blood sugar, benefiting sleep, and treating intestinal indigestion.
- Rhodiola rosea a powder form, and they can also be pulverized after being mixed.
- a barley functional conditioning composition the main composition is: barley, rhodiola, ganoderma lucidum, pine mushroom, ginseng fruit and arabinose in a weight ratio of 16: 1-1.2: 0.2-0.4: 0.5-0.6: 0.3-0.5: 5- 5.5.
- barley functional conditioning composition which is used to prepare health foods with the effect of calming lungs and asthma, anti-fatigue, refreshing, lowering blood sugar, anti-radiation and improving human immunity.
- Rhodiola rosea Rhodiola rosea, Ganoderma lucidum, Matsutake, and ginseng fruit are in powder form, and they can also be pulverized after mixing the materials.
- composition further comprises a pharmaceutically acceptable excipient.
- barley functional conditioning composition is solid or liquid; the solid includes powder, tablet, and capsule.
- a method for preparing a barley functional conditioning composition can be solid.
- the specific preparation method is to mix powdery barley with other components and mix them thoroughly to make tablets or capsules.
- the product can also be packaged. It is liquid, and the specific preparation method is to make a solid product into a liquid beverage.
- the product is liquid and can be made by the following methods:
- the product is a solid tablet, which can be made by the following methods:
- the powdery composition is firstly made into a soft material, secondly into wet granules, and then dried, then the whole granules are mixed with the whole, and finally compressed and discharged.
- the product is a solid capsule, which can be made by the following methods:
- the powdered composition is first sieved, then mixed, and then the capsules are filled, then the capsules are dust-cleaned, and finally inspected and packaged.
- the barley is powdery barley
- the powdery barley is prepared by the following method: after washing the barley, drying, sterilizing, frying, coarsely grinding, finely grinding, and obtaining.
- the barley is dried to a moisture content of 18% -22%.
- the sterilization is microwave sterilization.
- the temperature for frying is 175-185 ° C, and the time for frying is not more than 1 min, so that the lotus root is prepared.
- the frying time is 30-60s.
- the stir-fried barley is first coarsely ground to a mesh size of 70-90 mesh, and then finely ground to a mesh size of 270-300 mesh;
- the temperature of barley is not higher than 30 ° C.
- the beneficial effects of the present disclosure include:
- a barley functional conditioning composition provided by the present disclosure is an early prescription. It has been found through experiments that barley, rhodiola, ginseng fruit, black pea, trichosanthin and schisandra are eaten in a certain proportion, and the components work together With enhanced enhancement, it has significant hypoglycemic effect.
- Another barley functional conditioning composition provided by the present disclosure is a late recipe. It has been found through experiments that barley, rhodiola, green flower, Poria, and beer yeast are mixed in a certain proportion for synergy, and the components are synergistic. With enhanced enhancement, it has very significant effects on lowering blood sugar, facilitating sleep, and intestinal indigestion.
- the barley functional conditioning composition provided by the present disclosure is used in combination with morning and evening recipes. For patients with type 2 diabetes with fasting blood glucose of 8mmol / L, it is no longer necessary to take hypoglycemic drugs to maintain the blood glucose concentration in the normal range. Inside.
- barley functional conditioning composition provided by the present disclosure. It has been found through experiments that barley, rhodiola, ganoderma, pine mushroom, ginseng fruit and arabinose are consumed in a certain proportion. Ningfei Dingchuan, anti-fatigue, refreshing, hypoglycemic, anti-radiation, improve human immunity and other effects.
- the powdered barley used in the present disclosure not only completely retains the full nutritional content of barley, but also retains as much of the active nutritional components of barley as possible by controlling the temperature.
- the powdered barley obtained is delicate and easy to absorb.
- the liquid product has a lubricious texture and changes the rough feeling of barley powder in the prior art.
- the present disclosure provides a barberry functional conditioning composition, mainly composed of barberry, rhodiola, ginseng fruit, black pea, trichosanthin and schisandra in a weight ratio of 16: 1-1.2: 0.2-0.5: 0.8-1: 0.5-0.7 : 0.5-0.7.
- the weight ratio of barley, rhodiola, ginseng fruit, black pea, trichosanthin and schisandra is 16: 1.1: 0.4: 0.9: 0.6: 0.6.
- the composition further includes pharmaceutically acceptable excipients; Rhodiola rosea, ginseng fruit, black pea, trichosanthin, and schisandra are all in powder form, and the components may be mixed together Crush.
- barley functional conditioning compositions can be solid or liquid; solids include powders, tablets, and capsules.
- the present disclosure also provides an application of the above-mentioned barley functional conditioning composition.
- the barley functional conditioning composition is used to prepare a health food having a blood glucose lowering effect.
- the barley functional conditioning composition it was found through experiments that barley, rhodiola, ginseng fruit, black pea, trichosanthin and schisandra are eaten in a certain proportion, and the components are synergistically enhanced to have a significant blood glucose lowering effect.
- the present disclosure provides a barley functional conditioning composition, which is mainly composed of barberry, rhodiola, rhododendron, Poria, and beer yeast in a weight ratio of 16: 1-1.2: 0.5-0.7: 0.5-0.7: 1-1.2.
- the weight ratio of barberry, rhodiola, rhododendron flower, Poria cocos and beer yeast is 16: 1.1: 0.6: 0.6: 1.1.
- the composition further includes a pharmaceutically acceptable excipient; each component such as Rhodiola rosea, Prunus grandiflora, and Poria cocos is in powder form, and the components may be mixed and then pulverized.
- barley functional conditioning compositions can be solid or liquid; solids include powders, tablets, and capsules.
- the present disclosure also provides an application of the barley functional conditioning composition.
- the barley functional conditioning composition is used to prepare a health food with blood sugar lowering, sleep-friendly, and intestinal indigestion effects.
- the barley functional conditioning composition it was found through experiments that barley, rhodiola, rhododendron, poria, and beer yeast were mixed in a certain proportion, and the components were synergistically enhanced, which had a very significant hypoglycemic effect, good for sleep, bowel Effects such as indigestion.
- the present disclosure provides a barley functional conditioning composition, which includes two compositions.
- the main composition of a composition is: barley, rhodiola, ginseng fruit, black pea, trichosanthin and schisandra in a weight ratio of 16: 1-1.2 : 0.2-0.5: 0.8-1: 0.5-0.7: 0.5-0.7; the main composition of another composition is: the weight ratio of barley, rhodiola, green flower, Poria and beer yeast is 16: 1-1.2: 0.5-0.7: 0.5-0.7: 1-1.2.
- the two compositions of the barley functional conditioning composition are used as morning and evening recipes respectively. For patients with type 2 diabetes with fasting blood glucose of 8mmol / L, it is no longer necessary to take blood glucose lowering drugs to maintain the blood glucose concentration within the normal range. .
- the present disclosure provides a barley functional conditioning composition, the main composition of which is: barberry, rhodiola, ganoderma, pine mushroom, ginseng fruit and arabinose in a weight ratio of 16: 1-1.2: 0.2-0.4: 0.5-0.6: 0.3-0.5 : 5-5.5.
- the weight ratio of barley, rhodiola, ganoderma, pine mushroom, ginseng fruit and arabinose is 16: 1.1: 0.3: 0.5: 0.4: 5.3.
- the composition further includes pharmaceutically acceptable excipients; Rhodiola rosea, Ganoderma lucidum, Matsutake, Ginseng fruit and other components are in powder form, and the components may be mixed and then pulverized.
- barley functional conditioning compositions can be solid or liquid; solids include powders, tablets, and capsules.
- the present disclosure also provides an application of the above-mentioned barley functional conditioning composition.
- the barley functional conditioning composition is used to prepare a health food having the effect of restoring asthma, anti-fatigue, refreshing, lowering blood sugar, anti-radiation and improving human immunity.
- the barley functional conditioning composition it was found through experiments that barley, rhodiola, ganoderma, pine mushroom, ginseng fruit and arabinose were mixed in a certain proportion, and the components were synergistically enhanced to have significant lung-relieving asthma and anti-fatigue properties. , Refreshing, lowering blood sugar, anti-radiation, improve human immunity and other effects.
- the present disclosure provides a method for preparing a barley functional conditioning composition.
- the product may be in a solid state.
- the specific preparation method is to mix powdery barley and other components according to each component and thoroughly mix it to form tablets or capsules.
- the product may also be liquid.
- the specific preparation method is to make the solid product into a liquid beverage.
- the product is liquid and can be made by the following methods:
- the product is a solid tablet, which can be made by the following methods:
- Powdery composition-making soft materials-making wet granules-drying-whole granulation and total mixing-pressing-out.
- the product is a solid capsule, which can be made by the following methods:
- Powder composition screening—mixing—capsule filling—capsule dust removal and cleaning—inspection (screen inspection, weight inspection, rejection of waste products) —packaging.
- the barley is powdery barley.
- the powdery barley is prepared by the following methods: after washing the barley, drying, sterilizing, frying, coarsely grinding, and finely grinding.
- the barley is dried to a moisture content of 18% -22%; the sterilization is microwave sterilization.
- the frying temperature is 175-185 ° C, the frying time is not more than 1min, and the scallion flower is prepared; the fried barley is coarsely ground to a mesh size of 70-90 mesh, and then finely ground to a mesh size of 270-300
- the temperature of the barley is not higher than 30 °C during the coarse grinding and fine grinding.
- barley is directly pulverized to make barley, which has a rough feel when consumed.
- the bran is generally removed in the process of grinding the barley powder.
- the barley used in the present disclosure is powdered barley.
- the specific preparation method is to fry the barley first, then gradually grind it and control the temperature during the grinding process. Not only the full nutritional content of the barley is fully retained, but also the temperature is controlled. As much as possible, the active nutritional ingredients of barley are preserved, the powdered barley is fine, and the drink is smooth, which changes the rough texture of barley powder in the prior art and expands the range of barley.
- This embodiment provides a barley functional conditioning composition, which is prepared by the following preparation method:
- the frying temperature is 180 ° C and the frying time is 45s.
- This embodiment provides a barley functional conditioning composition, which is prepared by the following preparation method:
- the frying temperature is 180 ° C and the frying time is 45s.
- This embodiment provides a barley functional conditioning composition, which is prepared by the following preparation method:
- the frying temperature is 180 ° C and the frying time is 45s.
- This embodiment provides a barley functional conditioning composition, which is prepared by the following preparation method:
- Microwave sterilization, frying, frying temperature is 185 °C, frying time is 40s;
- the stir-fried barley is coarsely ground to a mesh size of 90 mesh, and then finely ground to a mesh size of 300 mesh.
- This embodiment provides a barley functional conditioning composition, which is prepared by the following preparation method:
- Microwave sterilization, frying, frying temperature is 185 °C, frying time is 40s;
- the stir-fried barley is coarsely ground to a mesh size of 90 mesh, and then finely ground to a mesh size of 300 mesh.
- This embodiment provides a barley functional conditioning composition, which is prepared by the following preparation method:
- Microwave sterilization, frying, frying temperature is 185 °C, frying time is 40s;
- the stir-fried barley is coarsely ground to a mesh size of 90 mesh, and then finely ground to a mesh size of 300 mesh.
- This embodiment provides a barley functional conditioning composition, which is prepared by the following preparation method:
- the frying temperature is 180 ° C and the frying time is 45s.
- This embodiment provides a barley functional conditioning composition, which is prepared by the following preparation method:
- the frying temperature is 180 ° C and the frying time is 45s.
- This embodiment provides a barley functional conditioning composition, which is prepared by the following preparation method:
- the frying temperature is 180 ° C and the frying time is 45s.
- This comparative example provides a barley functional conditioning composition.
- the powdered barley and Rhodiola rosea in Example 1 are mixed in a weight ratio of 16: 1.
- This comparative example provides a barley functional conditioning composition, which is obtained by mixing the powdered barley and matsutake in Example 3 in a weight ratio of 16: 0.5.
- This comparative example provides a barley functional conditioning composition.
- the powdered barley, rhodiola and matsutake in Example 6 are mixed in a weight ratio of 16: 1: 0.5.
- This comparative example provides a barley functional conditioning composition, which is obtained by mixing powdered barley, rhodiola and beer yeast in a weight ratio of 16: 1: 1 in Example 6.
- Group 1 took the barley functional conditioning combination of Example 1 and Example 4 according to the following consumption method The ingredients were used as the Qingfang Jiangtang early and evening recipes; Group 2 consumed the Qingzhi functional conditioning composition of Example 2 and Example 5 according to the following eating methods; The barley functional conditioning composition of Example 3 and Example 6 was used as the barley hypoglycemic early and late recipe; group 4 consumed the barley functional conditioning composition of Comparative Example 1 as the barley hypoglycemic early and late formula; group 5 used the comparative example The barley functional conditioning compositions of 1 and Comparative Example 4 were used as the barley hypoglycemic early and late recipes. Eat as follows:
- the barley functional conditioning composition provided in Example 1 to Example 3 and Comparative Example 1 were used as barley sugar-reducing early recipes, which were consumed before breakfast every day, 25g each time, added while stirring in water at 90-95 ° C, and stirred for 3 minutes. -5s can mix well, naturally cool to a suitable temperature, and eat. Breakfast is based on the principle of eating less and eating more for people with diabetes.
- the barley functional conditioning composition provided in Example 4 to Example 6, Comparative Example 1, and Comparative Example 4 were used as the barley sugar-reducing evening party, which was consumed after dinner every day, 22g each time, while stirring in water at 90-95 ° C. Add, stir for 3-5s to mix well, naturally cool to a suitable temperature, and eat. Before eating the barley sugar-reducing evening party, eat half full at dinner.
- test statistics are as follows:
- Group 1 Patients do not need to take blood glucose lowering drugs, and can maintain blood glucose in a normal range.
- Group 2 Patients do not need to take blood glucose lowering drugs, and can maintain blood glucose in a normal range.
- Group 3 Patients do not need to take blood glucose lowering drugs, and can maintain blood glucose in a normal range.
- Group 4 All patients still need to take blood glucose lowering drugs, which can be halved to maintain the blood glucose in the normal range.
- Group 5 The patients still needed to take blood glucose lowering drugs, which reduced the drug by two thirds, and could keep the blood glucose in the normal range.
- the barley functional conditioning composition of the present disclosure is used as a barberry lowering sugar early and late formula, and after eating the barley lowering sugar early formula, the early formula has the effect of suppressing the increase in blood sugar.
- the barley functional conditioning composition of the present disclosure is used as a barberry lowering sugar early and late formula, and after eating the barley lowering sugar early formula, the early formula has the effect of suppressing the increase in blood sugar.
- the morning prescription After taking the morning prescription, it can effectively maintain the daytime blood glucose within the normal range; the evening party can control the stability of blood glucose during the evening to morning, and is conducive to sleep. Blood sugar fluctuations are negligible after taking the evening recipe. That is to say, after eating, it is found that for patients with type 2 diabetes with fasting blood glucose of 8mmol / L, it is no longer necessary to take blood glucose lowering drugs to maintain the blood glucose concentration within the normal range.
- Mr. Zhou 60 years old, was diagnosed with type 2 diabetes and had a fasting blood glucose of 7.8 mmol / L. After breakfast, he took the barley blood sugar lowering formula 25g provided in Example 2 and after dinner he consumed the barley blood sugar reducing formula 22g provided in Example 5. Stop taking hypoglycemic drugs after taking it, take it every day, and check blood sugar, all stay within the normal range. In addition, the quality of sleep is improved, gastrointestinal discomfort disappears, and the stomach is more comfortable.
- Group 1 consumed the barley in Example 7 according to the following eating method. Composition; Group 2 consumes the barley functional conditioning composition of Example 8 according to the following eating method; Group 3 consumes the barley functional conditioning composition of Example 9 according to the following eating method; Group 4 consumes Comparative Example 2 according to the following eating method Barley functional conditioning composition; group 5 consumed the barley functional conditioning composition of Comparative Example 3 according to the following edible method. Eat as follows:
- each serving is 30g, and it is brewed. Specifically, it is added while stirring in water at 90-95 ° C, and stirred for 3 -5s can mix well, naturally cool to a suitable temperature, and eat.
- test results are as follows:
- Group 2 All found that breathing was smooth, powerful, rejuvenated, and not easy to breathe after eating;
- Group 3 All found to have smooth breathing, strength, rejuvenation and difficulty in breathing after eating;
- Group 4 has a certain effect, but the effect is significantly worse than that of the groups 1 to 3;
- Group 5 There is a certain effect, but the effect is significantly worse than that of the groups 1 to 3.
- the barley functional conditioning composition provided by the present disclosure has certain effects such as lowering blood sugar, resisting radiation, and improving human immunity. Therefore, the barley functional conditioning composition provided in Examples 7 to 9 of the present disclosure has significant effects of restoring asthma, anti-fatigue, and refreshing effects, and has certain effects of lowering blood sugar, anti-radiation, and improving human immunity. .
- Mr. Li 78 years old, is easy to breathe, fatigue, and fatigue.
- the barley functional conditioning composition provided in Example 8 of the present disclosure he found that breathing was smooth, powerful, rejuvenated, not easy to breathe, and he took it for a long time. Human immunity is also significantly improved.
- the barley functional conditioning composition provided by the present disclosure has hunger-resistant vitality, calms the lungs and asthma, refreshes, and has certain functions of lowering blood sugar, anti-radiation and improving human immunity, and has obvious enhancement effects between the components. .
- the present disclosure provides a barberry functional conditioning composition and a preparation method and application thereof.
- barley By mixing barley with different materials, it has different health functions: barley, rhodiola, ginseng fruit, black pea, trichosanthin, and schisandra are in a certain amount.
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Abstract
一种青稞功能调理组合物及其制备方法与应用，通过将青稞与不同的材料配合食用，具有不同的保健功能：青稞、红景天、人参果、黑豌豆、天花粉和五味子以一定的比例配合食用，具有显著的降血糖效果；青稞、红景天、绿萝花、茯苓和啤酒酵母以一定的比例配合食用，具有非常显著的降血糖、利于睡眠、肠道消化不良等效果；青稞、红景天、灵芝、松茸、人参果和阿拉伯糖以一定的比例配合食用，具有显著的宁肺定喘、抗疲劳、提神、降血糖、抗辐射、提高人体免疫力等效果。
Description
本申请要求于2018年5月29日提交中国专利局的申请号为201810534852.7、名称为“一种青稞功能调理组合物”的中国专利申请的优先权，其全部内容通过引用结合在本申请中。
本公开涉及青稞组合物领域，具体而言，涉及一种青稞功能调理组合物及其制备方法与应用。
青稞是禾本科大麦属的一种禾谷类作物，因其内外颖壳分离，籽粒裸露，故又称裸大麦、元麦、米大麦。主要产自中国西藏、青海、四川、云南等地，是藏族人民的主要粮食。青稞具有丰富的营养价值和突出的医药保健作用，其相关的产品被逐步开发，而青稞的保健组合物还有待进一步开发。
有鉴于此，特提出本公开。
公开内容
本公开的目的包括提供一种青稞功能调理组合物及其制备方法与应用，通过将青稞与不同的材料配合食用，具有不同的保健功能：将青稞、红景天、人参果、黑豌豆、天花粉和五味子以一定的比例配合食用，具有显著的降血糖效果；将青稞、红景天、绿萝花、茯苓和啤酒酵母以一定的比例配合食用，具有非常显著的降血糖、利于睡眠、肠道消化不良等效果；将青稞、红景天、灵芝、松茸、人参果和阿拉伯糖以一定的比例配合食用，具有显著的宁肺定喘、抗疲劳、提神、降血糖、抗辐射、提高人体免疫力等效果。
为了实现本公开的上述目的，特采用以下技术方案：
一种青稞功能调理组合物，主要组成为：青稞、红景天、人参果、黑豌豆、天花粉和五味子的重量比为16:1-1.2:0.2-0.5:0.8-1:0.5-0.7:0.5-0.7。
一种青稞功能调理组合物的应用，所述青稞功能调理组合物用于制备具有降血糖效果的保健食品。
其中，红景天、人参果、黑豌豆、天花粉和五味子均为粉末形态，也可以各物质混合后再进行粉碎。
一种青稞功能调理组合物，主要组成为：青稞、红景天、绿萝花、茯苓和啤酒酵母的重量比为16:1-1.2:0.5-0.7:0.5-0.7:1-1.2。
一种青稞功能调理组合物的应用，所述青稞功能调理组合物用于制备具有降血糖、利于睡眠、治疗肠道消化不良效果的保健食品。
其中，红景天、绿萝花和茯苓均为粉末形态，也可以各物质混合后再进行粉碎。
一种青稞功能调理组合物，主要组成为：青稞、红景天、灵芝、松茸、人参果和阿拉伯糖的重量比为16:1-1.2:0.2-0.4:0.5-0.6:0.3-0.5:5-5.5。
一种青稞功能调理组合物的应用，所述青稞功能调理组合物用于制备具有宁肺定喘、抗疲劳、提神、降血糖、抗辐射、提高人体免疫力效果的保健食品。
其中，红景天、灵芝、松茸和人参果均为粉末形态，也可以各物质混合后再进行粉碎。
进一步地，所述组合物还包括药学上可接受的剂型辅料。
进一步地，所述青稞功能调理组合物为固态或液态；所述固态包括粉剂、片剂和胶囊。
一种青稞功能调理组合物的制备方法，产品可以为固态，具体制备方法是将粉状青稞与其他组分按各成分配伍、充分混合，制成片状或胶囊分装即可；产品也可以为液态，具体制备方法是将固态的产品制成液态的饮品即可。
进一步地，产品为液态，可通过以下方法制成：
在90-95℃的水中边搅拌边加入组合物，混匀即可。
进一步地，产品为固态片剂，可通过以下方法制成：
将粉末状组合物首先制成软材，其次制成湿颗粒，然后干燥，接着整粒与总混，最后压片、出片。
进一步地，产品为固态胶囊剂，可通过以下方法制成：
将粉末状组合物首先过筛，其次混合，然后进行胶囊填充，接着进行胶囊除尘清洗，最后检查、包装。
作为优选，所述青稞为粉状青稞，所述粉状青稞采用以下方法制备：青稞清洗后，烘干，灭菌，炒制，粗磨，细磨，即得。
进一步地，所述烘干至青稞含水量为18％-22％。
作为优选，所述灭菌为微波灭菌。
作为优选，所述炒制的温度为175-185℃，所述炒制的时间不大于1min，制得稞花。一般地，炒制的时间为30-60s。
作为优选，炒制的青稞先粗磨至目数为70-90目，然后再细磨至目数为270-300目即可；
在所述粗磨与所述细磨过程中，青稞的温度不高于30℃。
与现有技术相比，本公开的有益效果包括：
(1)本公开提供的一种青稞功能调理组合物，是一种早方，经试验发现，青稞、红景天、人参果、黑豌豆、天花粉和五味子以一定的比例配合食用，各组分协同配合增强，具有显著的降血糖效果。
(2)本公开提供的另一种青稞功能调理组合物，是一种晚方，经试验发现，青稞、红景天、绿萝花、茯苓和啤酒酵母以一定的比例配合食用，各组分协同配合增强，具有非常显著的降血糖、利于睡眠、肠道消化不良等效果。
(3)本公开提供的青稞功能调理组合物，早方和晚方配合食用，对于空腹血糖为8mmol/L的二型糖尿病患者，不再需要服用降血糖药物，即可维持血糖浓度在正常范围内。
(4)本公开提供的另一种青稞功能调理组合物，经试验发现，青稞、红景天、灵芝、松茸、人参果和阿拉伯糖以一定的比例配合食用，各组分协同配合增强，具有显著的宁肺定喘、抗疲劳、提神、降血糖、抗辐射、提高人体免疫力等效果。
(5)本公开所用的粉状青稞，不仅完整的保留了青稞的全营养成分，还通过控制温度尽量多的保留了青稞的活性营养成分，制得的粉状青稞细腻，容易吸收，制得的液态产品口感润滑，改变了现有技术中青稞粉的粗糙感。
下面将结合实施例对本公开的实施方案进行详细描述，但是本领域技术人员将会理解，下列实施例仅用于说明本公开，而不应视为限制本公开的范围。实施例中未注明具体条件者，按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者，均为可以通过市售购买获得的常规产品。
本公开提供一种青稞功能调理组合物，主要组成为：青稞、红景天、人参果、黑豌豆、天花粉和五味子的重量比为16:1-1.2:0.2-0.5:0.8-1:0.5-0.7:0.5-0.7。可选的，青稞、红景天、人参果、黑豌豆、天花粉和五味子的重量比为16:1.1:0.4:0.9:0.6:0.6。在本公开的一些实施例中，组合物还包括药学上可接受的剂型辅料；红景天、人参果、黑豌豆、天花粉和五味子等各组分均为粉末形态，也可以各组分混合后再进行粉碎。在实际应用中，青稞功能调理组合物可以为固态或液态；固态包括粉剂、片剂和胶囊。
本公开还提供一种上述青稞功能调理组合物的应用，青稞功能调理组合物用于制备具有降血糖效果的保健食品。对于该青稞功能调理组合物，经试验发现，青稞、红景天、人参果、黑豌豆、天花粉和五味子以一定的比例配合食用，各组分协同配合增强，具有显著的降血糖效果。
本公开提供一种青稞功能调理组合物，主要组成为：青稞、红景天、绿萝花、茯苓和啤酒酵母的重量比为16:1-1.2:0.5-0.7:0.5-0.7:1-1.2。可选的，青稞、红景天、绿萝花、 茯苓和啤酒酵母的重量比为16:1.1:0.6:0.6:1.1。在本公开的一些实施例中，组合物还包括药学上可接受的剂型辅料；红景天、绿萝花和茯苓等各组分均为粉末形态，也可以各组分混合后再进行粉碎。在实际应用中，青稞功能调理组合物可以为固态或液态；固态包括粉剂、片剂和胶囊。
本公开还提供一种上述青稞功能调理组合物的应用，青稞功能调理组合物用于制备具有降血糖、利于睡眠、治疗肠道消化不良效果的保健食品。对于该青稞功能调理组合物，经试验发现，青稞、红景天、绿萝花、茯苓和啤酒酵母以一定的比例配合食用，各组分协同配合增强，具有非常显著的降血糖、利于睡眠、肠道消化不良等效果。
本公开提供一种青稞功能调理组合物，其包括两种组合物，一种组合物的主要组成为：青稞、红景天、人参果、黑豌豆、天花粉和五味子的重量比为16:1-1.2:0.2-0.5:0.8-1:0.5-0.7:0.5-0.7；另一种组合物的主要组成为：青稞、红景天、绿萝花、茯苓和啤酒酵母的重量比为16:1-1.2:0.5-0.7:0.5-0.7:1-1.2。青稞功能调理组合物的两种组合物分别作为早方和晚方配合食用，对于空腹血糖为8mmol/L的二型糖尿病患者，不再需要服用降血糖药物，即可维持血糖浓度在正常范围内。
本公开提供一种青稞功能调理组合物，主要组成为：青稞、红景天、灵芝、松茸、人参果和阿拉伯糖的重量比为16:1-1.2:0.2-0.4:0.5-0.6:0.3-0.5:5-5.5。可选的，青稞、红景天、灵芝、松茸、人参果和阿拉伯糖的重量比为16:1.1:0.3:0.5:0.4:5.3。在本公开的一些实施例中，组合物还包括药学上可接受的剂型辅料；红景天、灵芝、松茸、人参果等各组分均为粉末形态，也可以各组分混合后再进行粉碎。在实际应用中，青稞功能调理组合物可以为固态或液态；固态包括粉剂、片剂和胶囊。
本公开还提供一种上述青稞功能调理组合物的应用，青稞功能调理组合物用于制备具有宁肺定喘、抗疲劳、提神、降血糖、抗辐射、提高人体免疫力效果的保健食品。对于该青稞功能调理组合物，经试验发现，青稞、红景天、灵芝、松茸、人参果和阿拉伯糖以一定的比例配合食用，各组分协同配合增强，具有显著的宁肺定喘、抗疲劳、提神、降血糖、抗辐射、提高人体免疫力等效果。
本公开提供一种青稞功能调理组合物的制备方法，产品可以为固态，具体制备方法是将粉状青稞与其他组分按各成分配伍、充分混合，制成片状或胶囊分装即可；产品也可以为液态，具体制备方法是将固态的产品制成液态的饮品即可。
在本公开的一些实施例中，产品为液态，可通过以下方法制成：
在90-95℃的水中边搅拌边加入组合物，混匀即可。
在本公开的一些实施例中，产品为固态片剂，可通过以下方法制成：
粉末状组合物—制软材—制湿颗粒—干燥—整粒与总混—压片—出片。
在本公开的一些实施例中，产品为固态胶囊剂，可通过以下方法制成：
粉末状组合物—过筛—混合—胶囊填充—胶囊除尘清洗—检查(屏幕检查、重量检查、提出废品)—包装。
本实施例中，青稞为粉状青稞，粉状青稞采用以下方法制备：青稞清洗后，烘干，灭菌，炒制，粗磨，细磨，即得。可选的，烘干至青稞含水量为18％-22％；灭菌为微波灭菌。炒制的温度为175-185℃，炒制的时间不大于1min，制得稞花；炒制的青稞先粗磨至目数为70-90目，然后再细磨至目数为270-300目即可；在粗磨与细磨过程中，青稞的温度不高于30℃。
通常情况下，青稞直接粉碎制得粉状青稞，食用时粗糙感明显。为了减少制得的青稞粉的粗糙感，一般在磨碎青稞的过程中将麸皮去除，这样虽然改善了食用时的粗糙感，但麸皮中的营养成分丢失，使制得的青稞粉的营养得到了很大的流失，影响其营养价值。本公开所用的青稞为粉状青稞，具体制备方法是先将青稞炒制，然后通过逐步磨碎，并控制磨碎过程中的温度，不仅完整的保留了青稞的全营养成分，还通过控制温度尽量多的保留了青稞的活性营养成分，制得的粉状青稞细腻，制成的饮品口感润滑，改变了现有技术中青稞粉的粗糙感，扩大了青稞的应用范围。
下面结合具体实施例和对比例对上述方案作进一步说明。
实施例1
本实施例提供一种青稞功能调理组合物，其采用以下制备方法制成：
(1)准备粉状青稞，采用以下方法制备：青稞清洗后，烘干至青稞含水量为20％；
微波灭菌，炒制，炒制的温度为180℃，炒制的时间为45s，得到稞花；
然后先粗磨至目数为80目，再细磨至目数为280目即得。
(2)按以下各原料比例混合而成：粉状青稞、红景天、人参果、黑豌豆、天花粉、五味子的重量比为16:1:0.5:0.8:0.5:0.7。其中，红景天、人参果、黑豌豆、天花粉、五味子也均为粉末状。
实施例2
本实施例提供一种青稞功能调理组合物，其采用以下制备方法制成：
(1)准备粉状青稞，采用以下方法制备：青稞清洗后，烘干至青稞含水量为20％；
微波灭菌，炒制，炒制的温度为180℃，炒制的时间为45s，得到稞花；
然后先粗磨至目数为80目，再细磨至目数为280目即得。
(2)按以下各原料比例混合而成：粉状青稞、红景天、人参果、黑豌豆、天花粉、五味子的重量比为16:1.2:0.2:1:0.7:0.5。其中，红景天、人参果、黑豌豆、天花粉、五味子也均为粉末状。
实施例3
本实施例提供一种青稞功能调理组合物，其采用以下制备方法制成：
(1)准备粉状青稞，采用以下方法制备：青稞清洗后，烘干至青稞含水量为20％；
微波灭菌，炒制，炒制的温度为180℃，炒制的时间为45s，得到稞花；
然后先粗磨至目数为80目，再细磨至目数为280目即得。
(2)按以下各原料比例混合而成：粉状青稞、红景天、人参果、黑豌豆、天花粉、五味子的重量比为16:1.2:0.2:1:0.7:0.5。其中，红景天、人参果、黑豌豆、天花粉、五味子也均为粉末状。
实施例4
本实施例提供一种青稞功能调理组合物，其采用以下制备方法制成：
(1)准备粉状青稞，采用以下方法制备：青稞清洗后，烘干至青稞含水量为20％；
微波灭菌，炒制，炒制的温度为185℃，炒制的时间为40s；
炒制的青稞先粗磨至目数为90目，然后再细磨至目数为300目即得。
(2)按以下各原料比例混合而成：粉状青稞、红景天、绿萝花、茯苓、啤酒酵母的重量比为16:1:0.7:0.5:1。其中，红景天、绿萝花、茯苓也均为粉末状。
实施例5
本实施例提供一种青稞功能调理组合物，其采用以下制备方法制成：
(1)准备粉状青稞，采用以下方法制备：青稞清洗后，烘干至青稞含水量为20％；
微波灭菌，炒制，炒制的温度为185℃，炒制的时间为40s；
炒制的青稞先粗磨至目数为90目，然后再细磨至目数为300目即得。
(2)按以下各原料比例混合而成：粉状青稞、红景天、绿萝花、茯苓、啤酒酵母的重量比为16:1.2:0.5:0.7:1.2。其中，红景天、绿萝花、茯苓也均为粉末状。
实施例6
本实施例提供一种青稞功能调理组合物，其采用以下制备方法制成：
(1)准备粉状青稞，采用以下方法制备：青稞清洗后，烘干至青稞含水量为20％；
微波灭菌，炒制，炒制的温度为185℃，炒制的时间为40s；
炒制的青稞先粗磨至目数为90目，然后再细磨至目数为300目即得。
(2)按以下各原料比例混合而成：粉状青稞、红景天、绿萝花、茯苓、啤酒酵母的重量比为16:1.2:0.5:0.7:1.2。其中，红景天、绿萝花、茯苓也均为粉末状。
实施例7
本实施例提供一种青稞功能调理组合物，其采用以下制备方法制成：
(1)准备粉状青稞，采用以下方法制备：青稞清洗后，烘干至青稞含水量为20％；
微波灭菌，炒制，炒制的温度为180℃，炒制的时间为45s，得到稞花；
然后先粗磨至目数为80目，再细磨至目数为280目即得。
(2)按以下各原料比例混合而成：粉状青稞、红景天、灵芝、松茸、人参果、阿拉伯糖的重量比为16:1:0.2:0.6:0.3:5。其中，红景天、灵芝、松茸、人参果也均为粉末状。
实施例8
本实施例提供一种青稞功能调理组合物，其采用以下制备方法制成：
(1)准备粉状青稞，采用以下方法制备：青稞清洗后，烘干至青稞含水量为20％；
微波灭菌，炒制，炒制的温度为180℃，炒制的时间为45s，得到稞花；
然后先粗磨至目数为80目，再细磨至目数为280目即得。
(2)按以下各原料比例混合而成：粉状青稞、红景天、灵芝、松茸、人参果、阿拉伯糖的重量比为16:1.2:0.4:0.5:0.5:5.5。其中，红景天、灵芝、松茸、人参果也均为粉末状。
实施例9
本实施例提供一种青稞功能调理组合物，其采用以下制备方法制成：
(1)准备粉状青稞，采用以下方法制备：青稞清洗后，烘干至青稞含水量为20％；
微波灭菌，炒制，炒制的温度为180℃，炒制的时间为45s，得到稞花；
然后先粗磨至目数为80目，再细磨至目数为280目即得。
(2)按以下各原料比例混合而成：粉状青稞、红景天、灵芝、松茸、人参果、阿拉伯糖的重量比为16:1.2:0.4:0.5:0.5:5.5。其中，红景天、灵芝、松茸、人参果也均为粉末状。
对比例1
本对比例提供一种青稞功能调理组合物，将实施例1中的粉状青稞和红景天按照16:1的重量比例混合而成。
对比例2
本对比例提供一种青稞功能调理组合物，将实施例3中的粉状青稞和松茸按照16:0.5的重量比例混合而成。
对比例3
本对比例提供一种青稞功能调理组合物，将实施例6中的粉状青稞、红景天和松茸按照16:1:0.5的重量比例混合而成。
对比例4
本对比例提供一种青稞功能调理组合物，将实施例6中的粉状青稞、红景天和啤酒酵母按照16:1:1的重量比例混合而成。
实验例1
共试验了250名糖尿病患者，其空腹血糖为8mmol/L以内，年龄在45-70岁，随机平 分为5组：组1按照下述食用方法食用实施例1和实施例4的青稞功能调理组合物作为青稞降糖早方和晚方；组2按照下述食用方法食用实施例2和实施例5的青稞功能调理组合物作为青稞降糖早方和晚方；组3按照下述食用方法食用实施例3和实施例6的青稞功能调理组合物作为青稞降糖早方和晚方；组4食用对比例1的青稞功能调理组合物作为青稞降糖早方和晚方；组5使用对比例1和对比例4的青稞功能调理组合物作为青稞降糖早方和晚方。食用方法如下：
分别将实施例1-实施例3、对比例1提供的青稞功能调理组合物作为青稞降糖早方，每天早餐前食用，每次25g，在90-95℃的水中边搅拌边加入，搅拌3-5s即可混匀，自然冷却至适宜温度，食用。早餐按照糖尿病患者的少食多餐的进餐原则进餐。
分别将实施例4-实施例6、对比例1、对比例4提供的青稞功能调理组合物作为青稞降糖晚方，每天晚餐后食用，每次22g，在90-95℃的水中边搅拌边加入，搅拌3-5s即可混匀，自然冷却至适宜温度，食用。在食用该青稞降糖晚方前，晚餐吃半饱。
试验统计结果如下：
组1：患者均不需要服用降血糖药物，可维持血糖在正常范围内。
组2：患者均不需要服用降血糖药物，可维持血糖在正常范围内。
组3：患者均不需要服用降血糖药物，可维持血糖在正常范围内。
组4：患者均仍需要服用降血糖药物，药物减半，可维持血糖在正常范围内。
组5：患者均仍需要服用降血糖药物，药物减三分之二，可维持血糖在正常范围内。
另外，在食用本公开提供的晚方过程中发现，睡眠质量明显提高，并且，食用后肠胃更为舒适。将本公开的青稞功能调理组合物作为青稞降糖早方和晚方配合食用，食用该青稞降糖早方后，该早方具有抑制血糖升高的作用。对于空腹血糖浓度在8mmol/L的糖尿病患者，食用早方后，能有效维持白天血糖在正常范围内；晚方能够控制晚上至早上这段时间血糖的稳定性，并且利于睡眠。食用晚方后，血糖波动可忽略不计。也就是说，经食用发现，对于空腹血糖为8mmol/L的二型糖尿病患者，不再需要服用降血糖药物，即可维持血糖浓度在正常范围内。
以下列举具体实例进行说明：
例1
王女士，50岁，诊断为二型糖尿病，空腹血糖为7.6mmol/L，早餐前食用实施例1提供的青稞降糖早方25g，晚餐后食用实施例4提供的青稞降糖晚方22g，食用后停止降血糖药物的服用，每天按此食用，检测血糖，均保持在正常范围内。并且反应睡眠质量提高，肠胃不适情况消失，肠胃更舒适。
例2
周先生，60岁，诊断为二型糖尿病，空腹血糖为7.8mmol/L，早餐前食用实施例2提供的青稞降糖早方25g，晚餐后食用实施例5提供的青稞降糖晚方22g，食用后停止降血糖药物的服用，每天按此食用，检测血糖，均保持在正常范围内。并且反应睡眠质量提高，肠胃不适情况消失，肠胃更舒适。
实验例2
共选用了50-80岁的人群250人，该人群均容易劳累，容易气喘，容易气喘如走路快出现气喘，随机平分为5组：组1按照下述食用方法食用实施例7的青稞功能调理组合物；组2按照下述食用方法食用实施例8的青稞功能调理组合物；组3按照下述食用方法食用实施例9的青稞功能调理组合物；组4按照下述食用方法食用对比例2的青稞功能调理组合物；组5按照下述食用方法食用对比例3的青稞功能调理组合物。食用方法如下：
每天食用1次即可，食用时间为上午9-10点，或下午3-4点；每次食用量为30g，冲食，具体地，在90-95℃的水中边搅拌边加入，搅拌3-5s即可混匀，自然冷却至适宜温度，食用。
食用10天统计结果，试验结果如下：
组1：均发现食用后呼吸顺畅，有力气，精神焕发，不容易气喘；
组2：均发现食用后呼吸顺畅，有力气，精神焕发，不容易气喘；
组3：均发现食用后呼吸顺畅，有力气，精神焕发，不容易气喘；
组4：有一定的作用，但是效果明显比组1-组3人群的效果差；
组5：有一定的作用，但是效果明显比组1-组3人群的效果差。
另外，在使用本公开提供的青稞功能调理组合物过程中发现，该组合物还具有一定的降血糖、抗辐射、提高人体免疫力等效果。因此，本公开实施例7-实施例9提供的青稞功能调理组合物，具有显著的宁肺定喘、抗疲劳、提神的效果，并具有一定的降血糖、抗辐射、提高人体免疫力等效果。
以下列举具体实例进行说明：
例1
刘女士，65岁，走路快出现气喘，容易疲劳、乏力，食用本公开实施例7提供的青稞功能调理组合物，食用10天后发现，呼吸明显顺畅，有力气，精神焕发，不容易气喘，并且持久服用，人体免疫力还明显提升。
例2
李先生，78岁，容易气喘、疲劳、乏力，食用本公开实施例8提供的青稞功能调理组合物，食用10天后发现，呼吸明显顺畅，有力气，精神焕发，不容易气喘，并且持久服用，人体免疫力还明显提升。
可见，本公开提供的该青稞功能调理组合物，具有耐饥生力，宁肺定喘，提神以及一定的降血糖、抗辐射和提高人体免疫力的功效，各组分之间具有明显增强作用。
尽管已用具体实施例来说明和描述了本公开，然而应意识到，在不背离本公开的精神和范围的情况下可以作出许多其它的更改和修改。因此，这意味着在所附权利要求中包括属于本公开范围内的所有这些变化和修改。
本公开提供一种青稞功能调理组合物及其制备方法与应用，通过将青稞与不同的材料配合食用，具有不同的保健功能：将青稞、红景天、人参果、黑豌豆、天花粉、五味子以一定的比例配合食用，具有显著的降血糖效果；将青稞、红景天、绿萝花、茯苓、啤酒酵母以一定的比例配合食用，具有非常显著的降血糖、利于睡眠、肠道消化不良等效果；将青稞、红景天、灵芝、松茸、人参果、阿拉伯糖以一定的比例配合食用，具有显著的宁肺定喘、抗疲劳、提神、降血糖、抗辐射、提高人体免疫力等效果，具有工业实用性。
Claims (18)
- 一种青稞功能调理组合物，其特征在于，主要组成为：青稞、红景天、人参果、黑豌豆、天花粉和五味子的重量比为16:1-1.2:0.2-0.5:0.8-1:0.5-0.7:0.5-0.7。
- 一种青稞功能调理组合物，其特征在于，主要组成为：青稞、红景天、绿萝花、茯苓和啤酒酵母的重量比为16:1-1.2:0.5-0.7:0.5-0.7:1-1.2。
- 一种青稞功能调理组合物，其特征在于，主要组成为：青稞、红景天、灵芝、松茸、人参果和阿拉伯糖的重量比为16:1-1.2:0.2-0.4:0.5-0.6:0.3-0.5:5-5.5。
- 根据权利要求1-3任一项所述的青稞功能调理组合物，其特征在于，所述组合物还包括药学上可接受的剂型辅料。
- 根据权利要求1-3任一项所述的青稞功能调理组合物，其特征在于，所述青稞功能调理组合物为固态或液态；所述固态包括粉剂、片剂和胶囊。
- 根据权利要求1-3任一项所述的青稞功能调理组合物，其特征在于，各组分均为粉末形态，也可以各组分混合后再进行粉碎。
- 一种如权利要求1所述的青稞功能调理组合物的应用，其特征在于，所述青稞功能调理组合物用于制备具有降血糖效果的保健食品。
- 一种如权利要求2所述的青稞功能调理组合物的应用，其特征在于，所述青稞功能调理组合物用于制备具有降血糖、利于睡眠、治疗肠道消化不良效果的保健食品。
- 一种如权利要求3所述的青稞功能调理组合物的应用，其特征在于，所述青稞功能调理组合物用于制备具有宁肺定喘、抗疲劳、提神、降血糖、抗辐射、提高人体免疫力效果的保健食品。
- 一种如权利要求1至6任一项所述的青稞功能调理组合物的制备方法，其特征在于，产品可以为固态，具体制备方法是将粉状青稞与其他组分按各成分配伍、充分混合，制成片状或胶囊分装即可；产品也可以为液态，具体制备方法是将固态的产品制成液态的饮品即可。
- 根据权利要求10所述的青稞功能调理组合物的制备方法，其特征在于，产品为液态，可通过以下方法制成：在90-95℃的水中边搅拌边加入组合物，混匀即可。
- 根据权利要求10所述的青稞功能调理组合物的制备方法，其特征在于，产品为固态片剂，可通过以下方法制成：将粉末状组合物首先制成软材，其次制成湿颗粒，然后干燥，接着整粒与总混，最后压片、出片。
- 根据权利要求10所述的青稞功能调理组合物的制备方法，其特征在于，产品为固态胶囊剂，可通过以下方法制成：将粉末状组合物首先过筛，其次混合，然后进行胶囊填充，接着进行胶囊除尘清洗，最后检查、包装。
- 根据权利要求10至13中任一项所述的青稞功能调理组合物的制备方法，其特征在于，所述青稞为粉状青稞，所述粉状青稞采用以下方法制备：青稞清洗后，烘干，灭菌，炒制，粗磨，细磨，即得。
- 根据权利要求14所述的青稞功能调理组合物的制备方法，其特征在于，所述烘干至青稞含水量为18％-22％。
- 根据权利要求14所述的青稞功能调理组合物的制备方法，其特征在于，所述灭菌为微波灭菌。
- 根据权利要求14所述的青稞功能调理组合物的制备方法，其特征在于，所述炒制的温度为175-185℃，所述炒制的时间不大于1min，制得稞花。
- 根据权利要求14所述的青稞功能调理组合物的制备方法，其特征在于，炒制的青稞先粗磨至目数为70-90目，然后再细磨至目数为270-300目即可；在所述粗磨与所述细磨过程中，青稞的温度不高于30℃。
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| CN101810268A (zh) * | 2010-04-30 | 2010-08-25 | 西藏天麦力健康品有限公司 | 青稞营养保健食品及其制备方法 |
| CN102422950A (zh) * | 2011-11-05 | 2012-04-25 | 西藏正和吉玛科技有限公司 | 一种青稞保健茶饮品及其加工工艺 |
| CN106136047A (zh) * | 2016-07-22 | 2016-11-23 | 郑永新 | 一种即食青稞营养素及其制备方法和产品 |
-
2018
- 2018-05-29 CN CN201810534852.7A patent/CN108813305A/zh not_active Withdrawn
- 2018-08-15 WO PCT/CN2018/100656 patent/WO2019227684A1/zh active Application Filing
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|---|---|---|---|---|
| CN1788627A (zh) * | 2005-12-16 | 2006-06-21 | 吕坤秋 | 一种青稞保健饮料及其制备方法 |
| CN101810268A (zh) * | 2010-04-30 | 2010-08-25 | 西藏天麦力健康品有限公司 | 青稞营养保健食品及其制备方法 |
| CN102422950A (zh) * | 2011-11-05 | 2012-04-25 | 西藏正和吉玛科技有限公司 | 一种青稞保健茶饮品及其加工工艺 |
| CN106136047A (zh) * | 2016-07-22 | 2016-11-23 | 郑永新 | 一种即食青稞营养素及其制备方法和产品 |
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| BAI, TING ET AL: "Optimization of Processing Parameters of Highland Barley Milk Beverage", CEREAL & FOOD INDUSTRY, vol. 24, no. 6, 31 December 2017 (2017-12-31), pages 53 - 55 * |
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| CN108813305A (zh) | 2018-11-16 |
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