CN106222051A - A kind of blood sugar lowering vinegar and preparation method thereof - Google Patents
A kind of blood sugar lowering vinegar and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of blood sugar lowering vinegar and preparation method thereof, be made up of following components proportioning by weight: Bulbus Allii Cepae extract 14 ~ 29 parts, Seem Lablab Album extract 12 ~ 28 parts, Tremella extract 10 ~ 30 parts, Fructus Momordicae charantiae extract 8 ~ 26 parts, Pupa bombycis extract 16 ~ 25 parts, Fructus Crataegi 9 ~ 22 parts, the Cortex Eucommiae 7 ~ 24 parts, vinegar 19 ~ 35 parts, 7 ~ 11 parts of fructose, milk-derived polypeptide 12 ~ 25 parts.Through decoct fry, soak, the process such as fermentation prepares blood sugar lowering vinegar.Compared with prior art, vinegar of the present invention with the addition of several functions component, and it is good to utilize the characteristic of vinegar itself and the synergism of each functional component to prepare blood sugar decreasing effect, and do not result in the flavoring agent of other side effect.
Description
Technical field
The invention belongs to food processing field, relate to a kind of functional food and preparation method thereof, particularly relate to a kind of fall
Blood glucose vinegar and preparation method thereof.
Background technology
For a long time, vinegar is extensively drunk by people as flavoring agent, and in long-term drinking process, people are for vinegar
Effect there has also been more deep understanding.
Modern study shows, in addition to acetic acid, containing multiple organic acid in the vinegar of solid fermentation, and mostly is fixedness
Acid, they have multiple health care.Additionally, vinegar also has the plurality kinds of health care factor, have important thus for body-care
Meaning.
The Diet Therapy of medical nutrient treatment (Medical Nutrition Therapy, MNT) i.e. science, is diabetes
The basis for the treatment of.It is reported, the type 2 diabetes mellitus patient of new diagnosis can make saccharifying blood by the fortified diet treatment of 3 months in early days
Lactoferrin (HbA1c) declines 2%, will greatly reduce the incidence rate of diabetes microvascular and macrovascular complications.Miller etc. are also
Confirm that Diet Therapy is effective in terms of blood pressure blood fat glycemic control.ADA (American Diabetes in 1994
Association, ADA) concept that proposes MNT is intended to preferably illustrate importance and the workflow of nutrition treatment, and will battalion
Cure is treated arranged side by side with Drug therapy.Within 2010, China expert has drafted " diabetes mellitus in China medical nutrient treatment guide ", for China
Preferably carry out education of diabetes diet and provide foundation.But no matter be what kind of nutrition or Diet Therapy, pass through diabetes
Education allows patient learn self management and is only the important guarantee reaching therapeutic purposes.
Vinegar is conventional flavouring agent, and mouthfeel is aromatic, makes functional flavoring agent if being made by vinegar, gives fall blood
Effect of sugar, then can reach the function of natural blood sugar lowering, thus reduce patient and take medicine the side effect brought.
Summary of the invention
Present invention solves the technical problem that: in order to overcome the defect of prior art, it is thus achieved that a kind of functional flavoring agent, this
Bright provide a kind of blood sugar lowering vinegar and preparation method thereof.
Technical scheme:
A kind of blood sugar lowering vinegar, is made up of following components proportioning by weight: Bulbus Allii Cepae extract 14 ~ 29 parts, Seem Lablab Album extract
12 ~ 28 parts, Tremella extract 10 ~ 30 parts, Fructus Momordicae charantiae extract 8 ~ 26 parts, Pupa bombycis extract 16 ~ 25 parts, Fructus Crataegi 9 ~ 22 parts, the Cortex Eucommiae 7
~ 24 parts, vinegar 19 ~ 35 parts, 7 ~ 11 parts of fructose, milk-derived polypeptide 12 ~ 25 parts.
Preferably, in described Bulbus Allii Cepae extract, total solid >=25%, aminoacid are 6 ~ 17%.
Preferably, in described Seem Lablab Album extract, total solid >=48%, polysaccharide are 12 ~ 35%.
Preferably, in described Tremella extract, total solid >=8%, polysaccharide are 20 ~ 28%.
Preferably, in described Fructus Momordicae charantiae extract, total solid >=12%, Charantin are 2 ~ 11%.
Preferably, in described Pupa bombycis extract, total solid >=17%, polypeptide are 18 ~ 37%.
The preparation method of described blood sugar lowering vinegar, comprises the steps of
(1) Fructus Crataegi, the Cortex Eucommiae are placed in pot and stir-fry, nearly off the pot during coking, and pulverizing, powder diameter is 50 ~ 200 mesh, with food
Vinegar soaks 12 ~ 35 hours；
(2) Bulbus Allii Cepae extract, Seem Lablab Album extract, Tremella extract, Fructus Momordicae charantiae extract, Pupa bombycis extract are mixed with vinegar, stir
After mixing uniformly, soak 10～20 hours under the conditions of 35 ~ 45 DEG C；
(3) fructose and milk-derived polypeptide being added to the water, three's mass ratio is 1～5:2～7:11～16, is heated to dissolving,
To aqueous solution；
(4) raw material in step (1)～(3) is mixed, tinning after high-temperature short-time sterilization, treat that in tank, temperature is down to 28～35 DEG C
Time, in tank, add vinegar, sealed cans fermentation prepares blood sugar lowering vinegar.
Preferably, Fructus Crataegi, the Cortex Eucommiae are placed in pot and stir-fry in (1) by step, nearly off the pot during coking, and pulverizing, powder grain
Footpath is 150 mesh, adds vinegar and soaks 32 hours.
Preferably, Bulbus Allii Cepae extract, Seem Lablab Album extract, Tremella extract, Fructus Momordicae charantiae extract, Pupa bombycis are carried by step (2)
Take thing to mix with vinegar, after stirring, soak 16 hours under the conditions of 42 DEG C.
Preferably, fructose and milk-derived polypeptide being added to the water in step (3), three's mass ratio is 3:5:14, is heated to
Dissolve, obtain aqueous solution.
Beneficial effect: with the addition of several functions component in vinegar of the present invention, and utilize the characteristic of vinegar itself and each merit
It is good that the synergism of energy property component prepares blood sugar decreasing effect, and does not results in the flavoring agent of other side effect.
Detailed description of the invention
Embodiment 1
A kind of blood sugar lowering vinegar, is made up of following components proportioning by weight: Bulbus Allii Cepae extract 14 parts, Seem Lablab Album extract 12
Part, Tremella extract 10 parts, Fructus Momordicae charantiae extract 8 parts, Pupa bombycis extract 16 parts, Fructus Crataegi 9 parts, the Cortex Eucommiae 7 parts, vinegar 19 parts, fructose 7
Part, milk-derived polypeptide 12 parts.
In described Bulbus Allii Cepae extract containing total solid be 25%, aminoacid be 6%.
In described Seem Lablab Album extract containing total solid be 48%, polysaccharide be 12%.
In described Tremella extract containing total solid be 8%, polysaccharide be 20%.
In described Fructus Momordicae charantiae extract containing total solid be 12%, Charantin be 2%.
In described Pupa bombycis extract containing total solid be 17%, polypeptide be 18%.
The preparation method of described blood sugar lowering vinegar, comprises the steps of
(1) Fructus Crataegi, the Cortex Eucommiae are placed in pot and stir-fry, nearly off the pot during coking, and pulverizing, powder diameter is 50 mesh, adds vinegar leaching
Steep 12 hours；
(2) Bulbus Allii Cepae extract, Seem Lablab Album extract, Tremella extract, Fructus Momordicae charantiae extract, Pupa bombycis extract are mixed with vinegar, stir
After mixing uniformly, soak 10 hours under the conditions of 35 DEG C；
(3) fructose and milk-derived polypeptide being added to the water, three's mass ratio is 1:2:11, is heated to dissolving, obtains aqueous solution；
(4) raw material in step (1)～(3) is mixed, tinning after high-temperature short-time sterilization, when in tank, temperature is down to 28 DEG C,
Adding vinegar in tank, sealed cans fermentation prepares blood sugar lowering vinegar.
Embodiment 2
A kind of blood sugar lowering vinegar, is made up of following components proportioning by weight: Bulbus Allii Cepae extract 22 parts, Seem Lablab Album extract 21
Part, Tremella extract 24 parts, Fructus Momordicae charantiae extract 21 parts, Pupa bombycis extract 19 parts, Fructus Crataegi 15 parts, the Cortex Eucommiae 18 parts, vinegar 27 parts, really
Sugar 9 parts, milk-derived polypeptide 19 parts.
In described Bulbus Allii Cepae extract containing total solid be 30%, aminoacid be 11%.
In described Seem Lablab Album extract containing total solid be 51%, polysaccharide be 19%.
In described Tremella extract containing total solid be 11%, polysaccharide be 24%.
In described Fructus Momordicae charantiae extract containing total solid be 15%, Charantin be 7%.
In described Pupa bombycis extract containing total solid be 23%, polypeptide be 26%.
The preparation method of described blood sugar lowering vinegar, comprises the steps of
(1) Fructus Crataegi, the Cortex Eucommiae are placed in pot and stir-fry, nearly off the pot during coking, and pulverizing, powder diameter is 150 mesh, adds vinegar leaching
Steep 32 hours；
(2) Bulbus Allii Cepae extract, Seem Lablab Album extract, Tremella extract, Fructus Momordicae charantiae extract, Pupa bombycis extract are mixed with vinegar, stir
After mixing uniformly, soak 16 hours under the conditions of 42 DEG C；
(3) fructose and milk-derived polypeptide being added to the water, three's mass ratio is 3:5:14, is heated to dissolving, obtains aqueous solution；
(4) raw material in step (1)～(3) is mixed, tinning after high-temperature short-time sterilization, when in tank, temperature is down to 30 DEG C,
Adding vinegar in tank, sealed cans fermentation prepares blood sugar lowering vinegar.
Embodiment 3
A kind of blood sugar lowering vinegar, is made up of following components proportioning by weight: Bulbus Allii Cepae extract 29 parts, Seem Lablab Album extract 28
Part, Tremella extract 30 parts, Fructus Momordicae charantiae extract 26 parts, Pupa bombycis extract 25 parts, Fructus Crataegi 22 parts, the Cortex Eucommiae 24 parts, vinegar 35 parts, really
Sugar 11 parts, milk-derived polypeptide 25 parts.
In described Bulbus Allii Cepae extract containing total solid be 32%, aminoacid be 17%.
In described Seem Lablab Album extract containing total solid be 54%, polysaccharide be 35%.
In described Tremella extract containing total solid be 13%, polysaccharide be 28%.
In described Fructus Momordicae charantiae extract containing total solid be 17%, Charantin be 11%.
In described Pupa bombycis extract containing total solid be 28%, polypeptide be 37%.
The preparation method of described blood sugar lowering vinegar, comprises the steps of
(1) Fructus Crataegi, the Cortex Eucommiae are placed in pot and stir-fry, nearly off the pot during coking, and pulverizing, powder diameter is 200 mesh, adds vinegar leaching
Steep 35 hours；
(2) Bulbus Allii Cepae extract, Seem Lablab Album extract, Tremella extract, Fructus Momordicae charantiae extract, Pupa bombycis extract are mixed with vinegar, stir
After mixing uniformly, soak 20 hours under the conditions of 45 DEG C；
(3) fructose and milk-derived polypeptide being added to the water, three's mass ratio is 5:7:16, is heated to dissolving, obtains aqueous solution；
(4) raw material in step (1)～(3) is mixed, tinning after high-temperature short-time sterilization, when in tank, temperature is down to 35 DEG C,
Adding vinegar in tank, sealed cans fermentation prepares blood sugar lowering vinegar.
Reference examples 1
Difference with embodiment 2 is to be not added with Fructus Momordicae charantiae extract, specific as follows:
A kind of blood sugar lowering vinegar, is made up of following components proportioning by weight: Bulbus Allii Cepae extract 22 parts, Seem Lablab Album extract 21
Part, Tremella extract 24 parts, Pupa bombycis extract 19 parts, Fructus Crataegi 15 parts, the Cortex Eucommiae 18 parts, vinegar 27 parts, 9 parts of fructose, milk-derived are many
Peptide 19 parts.
In described Bulbus Allii Cepae extract containing total solid be 30%, aminoacid be 11%.
In described Seem Lablab Album extract containing total solid be 51%, polysaccharide be 19%.
In described Tremella extract containing total solid be 11%, polysaccharide be 24%.
In described Pupa bombycis extract containing total solid be 23%, polypeptide be 26%.
The preparation method of described blood sugar lowering vinegar, comprises the steps of
(1) Fructus Crataegi, the Cortex Eucommiae are placed in pot and stir-fry, nearly off the pot during coking, and pulverizing, powder diameter is 150 mesh, adds vinegar leaching
Steep 32 hours；
(2) Bulbus Allii Cepae extract, Seem Lablab Album extract, Tremella extract, Pupa bombycis extract are mixed with vinegar, after stirring,
Soak 16 hours under the conditions of 42 DEG C；
(3) fructose and milk-derived polypeptide being added to the water, three's mass ratio is 3:5:14, is heated to dissolving, obtains aqueous solution；
(4) raw material in step (1)～(3) is mixed, tinning after high-temperature short-time sterilization, when in tank, temperature is down to 30 DEG C,
Adding vinegar in tank, sealed cans fermentation prepares blood sugar lowering vinegar.
Reference examples 2
Difference with embodiment 2 is to be not added with Pupa bombycis extract, specific as follows:
A kind of blood sugar lowering vinegar, is made up of following components proportioning by weight: Bulbus Allii Cepae extract 22 parts, Seem Lablab Album extract 21
Part, Tremella extract 24 parts, Fructus Momordicae charantiae extract 21 parts, Fructus Crataegi 15 parts, the Cortex Eucommiae 18 parts, vinegar 27 parts, 9 parts of fructose, milk-derived are many
Peptide 19 parts.
In described Bulbus Allii Cepae extract containing total solid be 30%, aminoacid be 11%.
In described Seem Lablab Album extract containing total solid be 51%, polysaccharide be 19%.
In described Tremella extract containing total solid be 11%, polysaccharide be 24%.
In described Fructus Momordicae charantiae extract containing total solid be 15%, Charantin be 7%.
The preparation method of described blood sugar lowering vinegar, comprises the steps of
(1) Fructus Crataegi, the Cortex Eucommiae are placed in pot and stir-fry, nearly off the pot during coking, and pulverizing, powder diameter is 150 mesh, adds vinegar leaching
Steep 32 hours；
(2) Bulbus Allii Cepae extract, Seem Lablab Album extract, Tremella extract, Fructus Momordicae charantiae extract are mixed with vinegar, after stirring,
Soak 16 hours under the conditions of 42 DEG C；
(3) fructose and milk-derived polypeptide being added to the water, three's mass ratio is 3:5:14, is heated to dissolving, obtains aqueous solution；
(4) raw material in step (1)～(3) is mixed, tinning after high-temperature short-time sterilization, when in tank, temperature is down to 30 DEG C,
Adding vinegar in tank, sealed cans fermentation prepares blood sugar lowering vinegar.
Illustrate below by taking the vinegar effect that the present embodiment prepares by clinical case:
1, case selection: selected for 100 example mean aves in the type 2 diabetes mellitus patient of 55 years old, male 50 examples, female 50 example；
2, diagnostic criteria: with reference to WHO in 1999 about the diagnostic criteria of diabetes；
3, Therapeutic Method: test group uses vinegar described in above-described embodiment 1 ~ 3, three times a day, each 10mL；It is right that matched group uses
The most described vinegar, three times a day, each 10mL；
4, efficacy assessment standard:
Effective: to take 60 days original transference cures, blood glucose is normal, follows up a case by regular visits to 3 months without recidivist；
Effective: to take 60 days original symptoms and alleviate, seizure frequency reduces, and the outbreak persistent period is shorter；
Invalid: to take 60 days symptoms without improving or adding severe one.
Therapeutic outcome is as shown in the table:
Claims (10)
1. a blood sugar lowering vinegar, it is characterised in that be made up of following components proportioning by weight: Bulbus Allii Cepae extract 14 ~ 29
Part, Seem Lablab Album extract 12 ~ 28 parts, Tremella extract 10 ~ 30 parts, Fructus Momordicae charantiae extract 8 ~ 26 parts, Pupa bombycis extract 16 ~ 25 parts, mountain
Short, bristly hair or beard 9 ~ 22 parts, the Cortex Eucommiae 7 ~ 24 parts, vinegar 19 ~ 35 parts, 7 ~ 11 parts of fructose, milk-derived polypeptide 12 ~ 25 parts.
A kind of blood sugar lowering vinegar the most according to claim 1, it is characterised in that total solid in described Bulbus Allii Cepae extract >=
25%, aminoacid is 6 ~ 17%.
A kind of blood sugar lowering vinegar the most according to claim 1, it is characterised in that total solid in described Seem Lablab Album extract >=
48%, polysaccharide is 12 ~ 35%.
A kind of blood sugar lowering vinegar the most according to claim 1, it is characterised in that total solid in described Tremella extract >=
8%, polysaccharide is 20 ~ 28%.
A kind of blood sugar lowering vinegar the most according to claim 1, it is characterised in that total solid in described Fructus Momordicae charantiae extract >=
12%, Charantin is 2 ~ 11%.
A kind of blood sugar lowering vinegar the most according to claim 1, it is characterised in that total solid in described Pupa bombycis extract >=
17%, polypeptide is 18 ~ 37%.
7. the preparation method of the arbitrary described blood sugar lowering vinegar of claim 1 ~ 6, it is characterised in that comprise the steps of
(1) Fructus Crataegi, the Cortex Eucommiae are placed in pot and stir-fry, nearly off the pot during coking, and pulverizing, powder diameter is 50 ~ 200 mesh, with food
Vinegar soaks 12 ~ 35 hours；
(2) Bulbus Allii Cepae extract, Seem Lablab Album extract, Tremella extract, Fructus Momordicae charantiae extract, Pupa bombycis extract are mixed with vinegar, stir
After mixing uniformly, soak 10～20 hours under the conditions of 35 ~ 45 DEG C；
(3) fructose and milk-derived polypeptide being added to the water, three's mass ratio is 1～5:2～7:11～16, is heated to dissolving,
To aqueous solution；
(4) raw material in step (1)～(3) is mixed, tinning after high-temperature short-time sterilization, treat that in tank, temperature is down to 28～35 DEG C
Time, in tank, add vinegar, sealed cans fermentation prepares blood sugar lowering vinegar.
The preparation method of blood sugar lowering vinegar the most according to claim 7, it is characterised in that by Fructus Crataegi, the Cortex Eucommiae in step (1)
It is placed in pot and stir-fries, nearly off the pot during coking, and pulverizing, powder diameter is 150 mesh, adds vinegar and soaks 32 hours.
The preparation method of blood sugar lowering vinegar the most according to claim 7, it is characterised in that in step (2), Bulbus Allii Cepae is extracted
Thing, Seem Lablab Album extract, Tremella extract, Fructus Momordicae charantiae extract, Pupa bombycis extract mix with vinegar, after stirring, at 42 DEG C of bars
Soak 16 hours under part.
The preparation method of blood sugar lowering vinegar the most according to claim 7, it is characterised in that by fructose and breast in step (3)
Property polypeptide in source is added to the water, and three's mass ratio is 3:5:14, is heated to dissolving, obtains aqueous solution.
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| CN104137992A (en) * | 2014-07-29 | 2014-11-12 | 卞佳林 | Health-care food capable of decreasing blood sugar and preparing method of health-care food |
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