CN103918969A - 一种糖尿病保健糖浆的制备方法 - Google Patents
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Abstract
本发明属于保健食品技术领域，具体涉及一种糖尿病保健糖浆的制备方法，它包括：神秘果1000g、荞麦1300-1500g、木糖醇800g、低聚果糖糖浆3000g、低聚菊糖400-800g，通过带壳荞麦与神秘果的搅拌摩擦，巧妙地将果皮果肉剥取，再经除核、磨浆、过滤等工艺方法制得，原料组合严谨合理，制法巧妙简单，具降血糖、甜蜜纯正、滑润、适用面广的特点，特别适合糖尿病者食用。
Description
技术领域
本发明属保健食品技术领域，具体涉及一种糖尿病保健糖浆的制备方法。
背景技术
糖尿病患者大幅增加的现实下，患者的日常生活失去了“甜蜜”的享受，这是一大憾事，一种既能代糖，又能对糖尿病患者有辅助疗效，并且具有较稠的可涂布性，以便能用于涂抹面包之类食品的甜味糖浆便显得非常必要。
神秘果有降血糖作用，同时甜味很浓，但肉薄难取，而其果核却又苦味很重，因此，剥取果肉成为难题，另外，神秘果的甜味会因高温而消失，这对其开发利用带来限制。
发明内容
本发明针对上述的技术缺陷，巧妙地并创造性地利用带壳荞麦外壳坚硬的棱边和棱角在与神秘果一起搅拌时将神秘果果皮和果肉摩擦而脱落，然后滤去有强烈苦味的神秘果核，从而轻易顺利地解决了神秘果肉的剥取问题，同时利用荞麦能防治糖尿病的功能，巧妙地与适合糖尿病人食用的低聚果糖、木糖醇、低聚菊糖结合，并取用辐照灭菌，避免了高温灭菌，制得一种神秘果保健糖浆，完成了本发明。
本发明的目的是这样实现的。
一种糖尿病保健糖浆的制备方法，包括以下制备步骤：
A.称取鲜神秘果1000g，用无菌水冲洗干净，沥干；
B.称取带壳荞麦1300－1500g，用清水冲洗干净，装于蒸笼中，蒸20分钟，取出冷却至常温后，放入冷冻设备中冷冻至2℃；
C.将步骤A和步骤B所得放入一个不锈钢圆底桶中，再加入木糖醇800g，用一条经过消毒灭菌的木棍搅拌，使荞麦与神秘果产生摩擦，直至摩擦的结果使神秘果的皮和肉被磨脱为止；
D.在步骤C所得中加入低聚果糖糖浆3000g，搅拌均匀，用网孔比荞麦粒径大3mm的滤网滤去神秘果的果核，得到含神秘果果皮果肉和荞麦的低聚果糖糖浆；
E.将步骤D所得经胶体磨粗磨一遍，再经100目过滤去除荞麦的壳渣后，加入低聚菊糖400－800g，搅拌均匀，用胶体磨细磨一遍，装瓶，封口，辐照灭菌，于5℃保存，由此制得一种糖尿病保健糖浆。
本发明的有益效果如下：
（1）神秘果果肉甜味突出，且又有降血糖作用，果皮含丰富花色素，有抗氧化保健作用，但果肉很薄，很难剥取，而果核却苦味甚重，本发明巧妙并创造性地利用荞麦坚硬而呈棱形的锋边和锋角的外形特点，使之与神秘果搅拌摩擦，令神秘果的果皮和果肉轻易地脱落，再通过低聚果糖糖浆的分散稀释后将果核滤除，达到提取神秘果果皮果肉的目的，将荞麦冷冻至2℃是为了使已蒸熟的荞麦外壳恢复一定的硬度，并防止搅拌摩擦操作过程中温度升高而破坏神秘果肉对热非常敏感的甜味物质；
（2）荞麦本身就有降血糖、降血压的保健作用，本发明在利用其外壳来剥取神秘果皮肉后，将既已蒸熟的荞麦一并磨烂，分散于糖浆中，使荞麦的有效功能成分混溶于糖浆中，加强了糖浆的降血糖保健功效；
（3）低聚果糖糖浆甜度约为蔗糖的60%，属不消化糖，食后不会增高血糖，进入大肠后可被微生物发酵而排出体外，能使肠内有益的双歧杆菌繁殖增加5－10倍，还有促进钙吸收、提高免疫力、降血脂作用，用之作为糖尿病患者代糖食品非常理想，制得的产品于5℃保存，是防止低聚果糖糖浆分解，并保持产品的品质和功效稳定；
（4）木糖醇甜度为蔗糖的65%－100%范围，它不但能降血糖，还能补充糖尿病患者因节食引起的能量不足，消除饥饿和“三多”现象；
（5）低聚菊糖虽然甜味低，但它热值低，且能形成半凝胶或凝胶状态，有脂肪似口感，可作脂肪代用品，本发明通过调节添加比例使产品达到不同稠度，以适应不同使用需要，如稀的可用于冲调用代糖品，稠的可用于涂抹面包等食品；
（6）上述三种糖类的组合作用互补，形成了最适糖尿病患者服用的糖浆，本发明通过严谨合理的原料组合和巧妙而简单的工艺方法相结合，制得一种具有降血糖功能、适用面广泛、风味甜蜜纯正、滑润可口的特别适合糖尿病患者食用的保健糖浆，很好地解决了糖尿病患者以及要求低热量甜食消费者的健康甜食需求。
具体实施方式
下面通过实施例对本发明作进一步说明。
实施例1。
一种糖尿病保健糖浆的制备方法，包括以下制备步骤：
A.称取鲜神秘果1000g，用无菌水冲洗干净，沥干；
B.称取带壳荞麦1300g，用清水冲洗干净，装于蒸笼中，蒸20分钟，取出冷却至常温后，放入冷冻设备中冷冻至2℃；
C.将步骤A和步骤B所得放入一个不锈钢圆底桶中，再加入木糖醇800g，用一条经过消毒灭菌的木棍搅拌，使荞麦与神秘果产生摩擦，直至摩擦的结果使神秘果的皮和肉被磨脱为止；
D.在步骤C所得中加入低聚果糖糖浆3000g，搅拌均匀，用网孔比荞麦粒径大3mm的滤网滤去神秘果的果核，得到含神秘果果皮果肉和荞麦的低聚果糖糖浆；
E.将步骤D所得经胶体磨粗磨一遍，再经100目过滤去除荞麦的壳渣后，加入低聚菊糖800g，搅拌均匀，用胶体磨细磨一遍，装瓶，封口，辐照灭菌，于5℃保存，由此制得一种糖尿病保健糖浆，此产品用于涂抹面包，效果良好。
实施例2。
一种糖尿病保健糖浆的制备方法，包括以下制备步骤：
A.称取鲜神秘果1000g，用无菌水冲洗干净，沥干；
B.称取带壳荞麦1500g，用清水冲洗干净，装于蒸笼中，蒸20分钟，取出冷却至常温后，放入冷冻设备中冷冻至2℃；
C.将步骤A和步骤B所得放入一个不锈钢圆底桶中，再加入木糖醇800g，用一条经过消毒灭菌的木棍搅拌，使荞麦与神秘果产生摩擦，直至摩擦的结果使神秘果的皮和肉被磨脱为止；
D.在步骤C所得中加入低聚果糖糖浆3000g，搅拌均匀，用网孔比荞麦粒径大3mm的滤网滤去神秘果的果核，得到含神秘果果皮果肉和荞麦的低聚果糖糖浆；
E.将步骤D所得经胶体磨粗磨一遍，再经100目过滤去除荞麦的壳渣后，加入低聚菊糖400g，搅拌均匀，用胶体磨细磨一遍，装瓶，封口，辐照灭菌，于5℃保存，由此制得一种糖尿病保健糖浆。
实施例3。
一种糖尿病保健糖浆的制备方法，包括以下制备步骤：
A.称取鲜神秘果1000g，用无菌水冲洗干净，沥干；
B.称取带壳荞麦1400g，用清水冲洗干净，装于蒸笼中，蒸20分钟，取出冷却至常温后，放入冷冻设备中冷冻至2℃；
C.将步骤A和步骤B所得放入一个不锈钢圆底桶中，再加入木糖醇800g，用一条经过消毒灭菌的木棍搅拌，使荞麦与神秘果产生摩擦，直至摩擦的结果使神秘果的皮和肉被磨脱为止；
D.在步骤C所得中加入低聚果糖糖浆3000g，搅拌均匀，用网孔比荞麦粒径大3mm的滤网滤去神秘果的果核，得到含神秘果果皮果肉和荞麦的低聚果糖糖浆；
E.将步骤D所得经胶体磨粗磨一遍，再经100目过滤去除荞麦的壳渣后，加入低聚菊糖600g，搅拌均匀，用胶体磨细磨一遍，装瓶，封口，辐照灭菌，于5℃保存，由此制得一种糖尿病保健糖浆。
以上所述实施例，只是本发明的较佳实例，并非来限制本发明实施范围，故凡依本发明申请专利范围所述的配方、特征及原理所做的等效变化或修饰，均应包括本发明专利申请范围内。
Claims (1)
1.一种糖尿病保健糖浆的制备方法，其特征在于，包括以下制备步骤：
称取鲜神秘果1000g，用无菌水冲洗干净，沥干；
称取带壳荞麦1300－1500g，用清水冲洗干净，装于蒸笼中，蒸20分钟，取出冷却至常温后，放入冷冻设备中冷冻至2℃；
将步骤A和步骤B所得放入一个不锈钢圆底桶中，再加入木糖醇800g，用一条经过消毒灭菌的木棍搅拌，使荞麦与神秘果产生摩擦，直至摩擦的结果使神秘果的皮和肉被磨脱为止；
在步骤C所得中加入低聚果糖糖浆3000g，搅拌均匀，用网孔比荞麦粒径大3mm的滤网滤去神秘果的果核，得到含神秘果果皮果肉和荞麦的低聚果糖糖浆；
将步骤D所得经胶体磨粗磨一遍，再经100目过滤去除荞麦的壳渣后，加入低聚菊糖400－800g，搅拌均匀，用胶体磨细磨一遍，装瓶，封口，辐照灭菌，于5℃保存，由此制得一种糖尿病保健糖浆。
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| CN107087794A (zh) * | 2017-05-16 | 2017-08-25 | 江苏片山食品有限公司 | 一种功能性稀有糖糖浆及其制备方法 |
| CN109645447A (zh) * | 2018-05-24 | 2019-04-19 | 山东金田生物科技有限公司 | 一种无蔗糖糖浆及其制备方法 |
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