CN110367449A - 一种调理高血糖的稳糖药膳及其稳糖药膳窝头的制备方法 - Google Patents
一种调理高血糖的稳糖药膳及其稳糖药膳窝头的制备方法 Download PDFInfo
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- CN110367449A CN110367449A CN201910768154.8A CN201910768154A CN110367449A CN 110367449 A CN110367449 A CN 110367449A CN 201910768154 A CN201910768154 A CN 201910768154A CN 110367449 A CN110367449 A CN 110367449A
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Abstract
本发明涉及一种调理高血糖的稳糖药膳及其稳糖药膳窝头的制备方法。制成所述稳糖药膳的原料包括重量比为1:1~1.5的谷物和中药材;所述中药材选自黄芪、玉竹、百合、枳椇子、乌梅、苍术、地黄、山药、白扁豆、薏仁、茯苓、芡实、莲子、葛根、五味子、麦冬、天花粉、党参、金樱子、山茱萸、玄参、黄精中的一种或多种。本发明提供的稳糖药膳和稳糖药膳窝头能显著减缓餐后血糖的波动,从而达到减轻、改善血糖对机体的伤害;能够有效预防和治疗糖尿病血糖控制不良,以及糖尿病性并发症。
Description
技术领域
本发明涉及一种药膳,具体涉及一种调理高血糖的稳糖药膳及其稳糖药膳窝头的制备方法。
背景技术
据国际糖尿病联盟(International Diabetes Federation,IDF)统计,20世纪90年代全球糖尿病患者约为1亿人,然而到2007年,糖尿病患者已经迅速增长到2.46亿人,2017年IDF发布的第8版全球糖尿病地图数据显示,目前全球共有4.25亿成人(20-79岁)糖尿病患者,估计患病率为8.8%,而中国成人糖尿病患者数量高达1.14亿,位居世界第一,占全球成人糖尿病患者总数的1/4以上,且这一数据仍在继续增长,中国糖尿病不仅患者数量惊人,且患病率也高于全球水平。2017年中国国家疾病控制中心与北京大学公共卫生学院对2013年中国慢性病以及危险因素监测研究项目的糖尿病数据进行回顾性分析,采用ADA2010年标准,纳入17万余18岁以上成年人群,结果显示糖尿病患病率为10.9%,糖尿病前期患病率为35.7%。以上数据表明,糖尿病为一种快速发展的全球化慢性疾病,长期的血糖控制不良会导致诸多不可逆的糖尿病并发症,例如合并冠心病、合并脑血管病、糖尿病性周围神经病变、糖尿病眼病、糖尿病肾病、糖尿病足等,且血糖控制不良与肥胖具有高相关性,因此在2017年中国2型糖尿病防治指南中,便指出其一级预防的策略应提倡合理饮食、控制体重。
药膳是我国自古已存的一种特有的饮食治疗方式,在中医学指导之下,将中药和具有药用价值的食物依一定比例搭配后,再以独特的烹调技术制作而成的佳肴。具有寓医于食的概念,既能将药物特有的滋味融入菜式当中增添美味,也能引导出食物的治疗效果,两者相得益彰,既可丰富菜肴的滋味,又可防病治病,强身延年。稳糖药膳窝头是在国医大师吕仁和教授团队从传统中医治疗消渴病的著名方剂、药膳方基础上结合传统中医疗法、现代营养学、食物学、自身饮食经验和患者使用后的反馈研制的。吕仁和教授主持制定了中国糖尿病、糖尿病肾病的行业诊疗标准,并提出治疗糖尿病的“二五八”方案,其中八项措施里的基本措施之一便是饮食调控,吕仁和教授50余年治疗糖尿病及其并发症的临床经验都以此为其基本方针。已有其他相关文献初步证明类似的配方具有降糖、减肥、降脂的疗效,且未见应用后出现低血糖的病例,对其深入分析、改良,明确其治疗成效,不仅能提高临床疗效,因药膳主食的安全性、易行性与规范性,不仅能降低糖尿病后期并发症的发病率和死亡率,也能提高患者的生活质量。
稳糖药膳窝头在中医学理论与糖尿病医学营养治疗联合指导下形成,以消渴病、阴阳气血学说、热量合理分配、营养搭配为根基,并有前期研究证明其对2型糖尿病患者血糖控制的效果,探究其改善2型糖尿病患者血糖的作用机制。从现代营养学、食物学的角度来探讨药食同源的中药与疾病的关系,从中医理论角度对消渴病能有更深层次地认识,也能更好地指导病人如何调控血糖。
发明内容
基于上述背景技术,本发明的目的在于,提供一种调理高血糖的稳糖药膳。本发明将食物与中药材集于一体,各组分相互配伍,共同作用,在调理高血糖方面具有显著作用。
本发明提供的稳糖药膳能显著减缓餐后血糖的波动,从而达到减轻、改善血糖对机体的伤害;能够有效预防和治疗糖尿病血糖控制不良,以及糖尿病性并发症。
发明人经过长期的临床研究发现,选择特定比例的谷物和中药材进行混合配比,明显提高了稳糖效果。制成所述稳糖药膳的原料包括重量比为1:1~1.5的谷物和中药材;
其中,所述中药材选自黄芪、玉竹、百合、枳椇子、乌梅、苍术、地黄、山药、白扁豆、薏仁、茯苓、芡实、莲子、葛根、五味子、麦冬、天花粉、党参、金樱子、山茱萸、玄参、黄精中的一种或多种。
其中,所述谷物优选采用小麦、燕麦、苦荞麦、藜麦、谷朊粉、玉米、荞麦、高粱中的一种或多种。
当所述谷物为小麦、燕麦、苦荞麦、藜麦、谷朊粉的组合时,配伍上述中药材,稳糖效果更为突出;此外,选用该组合配比的谷物搭配中药材后,可大大改善稳糖药膳的食用口感和饱腹感。
本发明进一步而言,当所述中药材选自黄芪、玉竹、百合、枳椇子、乌梅、苍术、地黄、山药、白扁豆、薏仁、茯苓、芡实、莲子、葛根中的一种或多种时,其效果进一步突出;
优选的,所述中药材按重量份计,包括如下组分中的两种或多种:
黄芪5~15份、玉竹2~10份、百合2~10份、枳椇子2~10份、乌梅1~5份、苍术2~8份、地黄2~8份、山药50~70份、白扁豆30~50份、薏仁20~50份、茯苓10~30份、芡实10~30份、莲子10~35份、葛根10~35份。
本发明提供的稳糖药膳根据谷物和中药材配料调整可制成保健品,也可制成食品;两者都具体显著的稳糖效果。
其中,当所述稳糖药膳制成保健品时,所述中药材优选采用如下组分:黄芪7~10份、玉竹3~6份、百合3~6份、枳椇子3~6份、乌梅2~5份、苍术4~7份、地黄3~6份、山药55~65份、白扁豆35~45份、薏仁30~40份、茯苓15~25份、芡实15~25份、莲子20~30份、葛根20~30份;
当所述稳糖药膳制成食品时,所述中药材优选采用如下组分:所述中药材具体为:玉竹3~6份、百合3~6份、枳椇子3~6份、乌梅2~5份、山药55~65份、白扁豆35~45份、薏仁30~40份、茯苓15~25份、芡实15~25份、莲子20~30份、葛根20~30份。
本发明在优选中药材后,为了进一步提供口感和稳糖效果,当所述谷物采用小麦、燕麦、苦荞麦、藜麦、谷朊粉的组合时,效果最为突出。
本发明利用中药材所含的特殊有效成分,协同谷物,彼此间相互搭配、相互配伍,实现了明显的协同功效;在临床试验发现,采用本发明所提供的组分和配比,调理血糖效果明显,显著减缓了糖尿病的发展以及其他并发症的发生。
进一步优选所述谷物和中药材的重量比为1:1~1.2;特别是重量比为1:1时;采用该比例的谷物和中药材,稳糖药膳的口感和稳糖效果都非常理想。
尤其是,本发明采用如下两个优选方案。
制成所述稳糖药膳的原料包括重量比为1:1~1.2的谷物和中药材;
所述中药材按重量份计,具体为:
黄芪7~9份、玉竹3~5份、百合3~5份、枳椇子3~5份、乌梅2~4份、苍术4~6份、地黄3~5份、山药55~65份、白扁豆35~45份、薏仁30~36份、茯苓18~25份、芡实18~25份、莲子20~25份、葛根20~25份;
所述谷物按重量份计,具体为:
小麦60~70份、燕麦20~25份、苦荞麦8~12份、藜麦20~25份、谷朊粉30~40份。
上述配方可根据需求制成保健品。
或者,
制成所述稳糖药膳的原料包括重量比为1:1~1.2的谷物和中药材;
所述中药材按重量份计,具体为:
玉竹3~5份、百合3~5份、枳椇子3~5份、乌梅2~4份、山药55~65份、白扁豆35~45份、薏仁30~36份、茯苓18~25份、芡实18~25份、莲子20~25份、葛根20~25份;
所述谷物按重量份计,具体为:
小麦60~70份、燕麦20~25份、苦荞麦8~12份、藜麦20~25份、谷朊粉30~40份。
上述配方可根据需求制成食品。
其中,上述中药材中的山药、白扁豆、薏仁、茯苓、芡实、莲子、葛根,以及所用的谷物都是以粉末形式作为原料提供;优选的,所述粉末的粒径不大于60目。
除上述制粉的其他中药材,都采用中药材煎煮的方式,获得汤液,用于制备所述稳糖药膳窝头。
为了获得更为优异的口感,在制备过程需要进行发酵,因此,制备所述稳糖药膳的原料还包括2~5份的酵母粉和2~5份的泡打粉。
本发明提供的稳糖药膳不仅仅对糖尿病人具有显著治疗效果,对于广大民众预防糖尿病的发生同样具有明显作用。发明人为了使其稳糖药膳更便于食用,在此基础上,制成稳糖药膳窝头、稳糖药膳面条或稳糖药膳馒头中的一种。
本发明的又一目的在于,提供上述稳糖药膳窝头的制备方法,包括如下步骤:
1)山药、白扁豆、薏仁、茯苓、芡实、莲子、葛根、小麦、燕麦、苦荞麦、藜麦以粉末形式提供;将小麦粉制成面团;
2)将黄芪、玉竹、百合、枳椇子、乌梅、苍术、地黄加5~8倍(重量)的水浸泡30~100min后,煎煮40~80min,过滤去除药渣,获得汤液;
3)将山药粉、白扁豆粉、谷朊粉、薏仁粉、燕麦粉、藜麦粉、茯苓粉、芡实粉、莲子粉、葛根粉、苦荞麦粉,以及酵母粉和泡打粉与步骤1)所述的面团和步骤2)所述的汤液进行混合,获得药膳面团;
4)将所述药膳面团经醒发、蒸熟后,即得所述稳糖药膳窝头。
其中,步骤1)中,所述面团采用常规方面和面即可。优选采用如下方式:
按料液比(g/mL)为4~5:1的比例,向面团中加入水,和成面团,静置40~80分钟。
其中,步骤2)中,优选所述浸泡的时间为50~70min;
优选所述煎煮的时间为为50~70min。
其中,步骤4)中,所述醒发和所述蒸熟采用常规方式即可。优选采用如下方式:
所述醒发具体为:将所述药膳面团切成55~65g的大小,揉捏成窝头状后,置于温度为34~37℃、湿度为80~90%的条件下,醒发50~70min。
所述蒸熟具体为:将醒后发的窝头置于温度为100~120℃的条件下,蒸制18~22min;然后停止供热再静置8~12min,即可。
本发明至少具有如下有益效果:
1)本发明利用中药材所含的特殊有效成分与相互搭配的综合作用达到调理高血糖的目的,其中不含人工甜味剂,对人体无毒无害,适合长期食用。
2)稳糖药膳及窝头由中药材与面粉、杂粮粉混合制成,可明确计量摄入碳水化合物及膳食纤维的重量,利于医学营养治疗计划的实施;所含中药的配伍方向为针对于消渴病气阴两虚型的患者设计,具有补气滋阴的效果;作为主食食用,其口感良好,带有淡淡中药香气,无苦涩感,携带方便,适合天天食用。
3)稳糖药膳及窝头适合想要预防或治疗代谢综合征、血糖调节受损和明确诊断2型糖尿病患者,可与其他降糖药物及胰岛素联合使用,并于血糖监测下合理减少用药量。其调理血糖效果明显,可显著减缓糖尿病的发展及其他并发症的发生,亦适合无代谢异常人群日常保健食用。
具体实施方式
以下实施例用于说明本发明,但不用来限制本发明的范围。
实施例1
本实施例提供一种调理高血糖的稳糖药膳,按重量份计,由如下原料制成:
中药材:党参7.5份、玉竹3.75份、百合3.75份、金樱子3.75份、山茱萸2.5份、苍术5份、玄参3.75份、山药58.5份、天花粉40粉、薏仁32份、茯苓21.2份、芡实21.2份、莲子21.2份、葛根21.2份;
谷物:小麦64份、燕麦21.2份、苦荞麦10.65份、藜麦21.2份、谷朊粉35份;
辅料:酵母粉3.663份、泡打粉3.663份;
其中,山药、天花粉、薏仁、茯苓、芡实、莲子、葛根,以及所用的谷物都是以粉末形式提供;所述粉末过60目筛网。
将所述稳糖药膳制成稳糖药膳窝头,可为保健品。
实施例2
本实施例提供一种调理高血糖的稳糖药膳,按重量份计,由如下原料制成:
中药材:黄芪7.5份、玉竹3.75份、百合3.75份、枳椇子3.75份、乌梅2.5份、苍术5份、地黄3.75份、山药58.5份、白扁豆40份、薏仁32份、茯苓21.2份、芡实21.2份、莲子21.2份、葛根21.2份
谷物:小麦64份、燕麦21.2份、苦荞麦10.65份、藜麦21.2份、谷朊粉35份;
辅料:酵母粉3.663份、泡打粉3.663份;
其中,山药、白扁豆、薏仁、茯苓、芡实、莲子、葛根,以及所用的谷物都是以粉末形式提供;所述粉末过60目筛网。
将所述稳糖药膳制成稳糖药膳窝头,可为保健品。
实施例3
本实施例提供一种调理高血糖的稳糖药膳,按重量份计,由如下原料制成:
中药材:玉竹3.75份、百合3.75份、枳椇子3.75份、乌梅2.5份、山药58.5份、白扁豆40份、薏仁32份、茯苓21.2份、芡实21.2份、莲子21.2份、葛根21.2份;
谷物:小麦64份、燕麦21.2份、苦荞麦10.65份、藜麦21.2份、谷朊粉35份;
辅料:酵母粉3.663份、泡打粉3.663份;
其中,山药、白扁豆、薏仁、茯苓、芡实、莲子、葛根,以及所用的谷物都是以粉末形式提供;所述粉末过60目筛网。
将所述稳糖药膳制成稳糖药膳窝头,可为食品。
实施例4
本实施例提供一种稳糖药膳,与实施例3的区别仅在于:将“山药”替换为“黄精”。
实施例5
本实施例提供实施例1~4所述稳糖药膳窝头的制备方法,具体为:
1)山药、白扁豆、薏仁、茯苓、芡实、莲子、葛根、小麦、燕麦、苦荞麦、藜麦以粉末形式提供;按料液比(g/mL)为64:15的比例,向小麦中加入水,和成面团,静置60分钟;
2)将黄芪、玉竹、百合、枳椇子、乌梅、苍术、地黄加6.67倍(重量)的水浸泡60min后,武火煮沸,文火煎煮60min,过滤去除药渣,获得汤液;
3)将山药粉、白扁豆粉、谷朊粉、薏仁粉、燕麦粉、藜麦粉、茯苓粉、芡实粉、莲子粉、葛根粉、苦荞麦粉,以及酵母粉和泡打粉与步骤1)所述的面团和步骤2)所述的汤液进行混合,获得药膳面团;
4)将所述药膳面团切成60g的大小,揉捏成窝头状后,置于温度为35℃、湿度为85%的条件下,醒发60min;然后将醒后发的窝头置于温度为100℃的条件下,蒸制20min;然后停止供热再静置10min,即可。
试验例1
将实施例1~4提供的稳糖药膳窝头进行调理血糖的临床试验:
一、将实施例1提供的稳糖药膳窝头进行调理血糖的临床试验:
受试者1:杨女士,61岁,糖尿病的情况为:发现2型糖尿病3年,轻度肥胖,日常饮食无节制,平素血糖控制不佳;
试验结果如下表所示:
表1
日期 | BG | 2hBG | 差距 | 食用量(颗) |
受试前 | 7.6 | 8.7 | 1.1 | - |
2018/5/19 | 5.6 | 9.3 | 3.7 | 2 |
2018/5/20 | 6.9 | 10.3 | 3.4 | 2 |
2018/5/21 | 6 | 7.8 | 1.8 | 1.5 |
2018/5/23 | 5.5 | 8 | 2.5 | 1.5 |
2018/5/24 | 9 | 7.5 | -1.5 | 1.5 |
平均 | 6.6 | 8.58 | 1.98 |
由表1可知,受试者的血糖在短时间内,显著降低。尤其是餐前血糖下降幅度明显,而餐后2小时血糖在试验中稍有波动,与试验前相比仍有下降。
二、将实施例2提供的稳糖药膳窝头进行调理血糖的临床试验:
受试者2:高女士,42岁,糖尿病的情况为:发现2型糖尿病6年半,正常体态,易口干口渴,平素血糖控制不佳;
试验结果如下表所示:
表2
由表2可知,受试者在食用药膳窝头后的2小时时间内血糖变化显著降低。虽然餐前血糖控制不佳,然而餐后血糖下降幅度明显,证实食用稳糖药膳窝头后短时间内可以控制血糖波动。
三、将实施例3提供的稳糖药膳窝头进行调理血糖的临床试验:
受试者3:杜先生,33岁,糖尿病的情况为:发现2型糖尿病4年半,消瘦体态,尿中蛋白++,易口干、口气重,平素劳累后血糖波动较大;
试验结果如下表所示:
表3
日期 | BG | 2hBG | 差距 | 食用量(颗) |
受试前 | 17.5 | 21.9 | 4.75 | - |
2019/3/9 | 7.4 | 5.1 | -2.3 | 5 |
2019/3/12 | 10.5 | 12.4 | 1.9 | 5 |
2019/3/14 | 10.2 | 13.3 | 3.1 | 4 |
2019/3/16 | 9.4 | 12.3 | 2.9 | 4 |
2019/3/17 | 5 | 7.4 | 2.4 | 4 |
平均 | 7.08 | 8.42 | 1.3 |
由表3可知,受试者在食用稳糖药膳窝头后餐前、餐后血糖下降幅度皆明显,证实食用稳糖药膳窝头后可以同时改善控制餐前、餐后血糖波动。
四、将实施例4提供的稳糖药膳窝头进行调理血糖的临床试验:
受试者4:王女士,48岁,糖尿病的情况为:发现2型糖尿病5年半,消瘦体态,易饥饿、睡眠浅,难以入眠,平素激动后血糖波动较大;
试验结果如下表所示:
表4
日期 | BG | 2hBG | 差距 | 食用量(颗) |
受试前 | 7.5 | 11.9 | 4.4 | - |
2019/3/19 | 7.4 | 11.1 | 3.7 | 5 |
2019/3/21 | 9.5 | 12.5 | 3 | 5 |
2019/3/22 | 9.2 | 10.9 | 1.7 | 4 |
2019/3/23 | 10.4 | 10.3 | -0.1 | 4 |
2019/3/24 | 8.4 | 9.4 | 1 | 4 |
2019/3/25 | 8.6 | 9.7 | 1.1 | 4 |
2019/3/26 | 9.7 | 8.7 | -1 | 4 |
平均 | 8.8 | 10.5 | 1.7 |
由表4可知,受试者餐前血糖波动较大,餐后血糖下降幅度明显,餐前、餐后血糖波动较为平稳。
结论:实施例1~4提供的稳糖药膳窝头都具有稳糖效果,其中,效果是实施例3>实施例2>实施例1>实施例4;具体如下:
实施例1的配方发现受试者的餐前血糖下降幅度明显,而餐后2小时血糖在试验中稍有波动,结果与试验前餐后2小时血糖相比仍有下降。
实施例2受试者在食用后的2小时时间内血糖变化显著降低,虽然餐前血糖控制不佳,然而餐后血糖下降幅度明显,证实食用稳糖馒头后短时间内可以控制血糖波动。
实施例3受试者在食用稳糖馒头后餐前、餐后血糖下降幅度皆明显,证实食用稳糖馒头后可以同时改善控制餐前、餐后血糖波动。
而实施例4仅是在实施例3的基础上将山药替换为黄精。受试者餐前血糖波动较大,餐后血糖下降幅度明显,餐前、餐后血糖波动较为平稳。
由此可见,稳糖药膳间的中药材和谷物间存在明显的协同功效,不同的组分、配比选择,终产品都可能产生较大的影响。
虽然,上文中已经用一般性说明、具体实施方式及试验,对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (10)
1.一种调理高血糖的稳糖药膳,其特征在于,制成所述稳糖药膳的原料包括重量比为1:1~1.5的谷物和中药材;
其中,所述中药材选自黄芪、玉竹、百合、枳椇子、乌梅、苍术、地黄、山药、白扁豆、薏仁、茯苓、芡实、莲子、葛根、五味子、麦冬、天花粉、党参、金樱子、山茱萸、玄参、黄精中的一种或多种。
2.根据权利要求1所述的稳糖药膳,其特征在于,所述中药材选自黄芪、玉竹、百合、枳椇子、乌梅、苍术、地黄、山药、白扁豆、薏仁、茯苓、芡实、莲子、葛根中的一种或多种;
优选的,所述中药材按重量份计,包括如下组分中的两种或多种:
黄芪5~15份、玉竹2~10份、百合2~10份、枳椇子2~10份、乌梅1~5份、苍术2~8份、地黄2~8份、山药50~70份、白扁豆30~50份、薏仁20~50份、茯苓10~30份、芡实10~30份、莲子10~35份、葛根10~35份。
3.根据权利要求2所述的稳糖药膳,其特征在于,所述中药材具体为:黄芪7~10份、玉竹3~6份、百合3~6份、枳椇子3~6份、乌梅2~5份、苍术4~7份、地黄3~6份、山药55~65份、白扁豆35~45份、薏仁30~40份、茯苓15~25份、芡实15~25份、莲子20~30份、葛根20~30份;
或,所述中药材具体为:玉竹3~6份、百合3~6份、枳椇子3~6份、乌梅2~5份、山药55~65份、白扁豆35~45份、薏仁30~40份、茯苓15~25份、芡实15~25份、莲子20~30份、葛根20~30份。
4.根据权利要求1~3任一项所述的稳糖药膳,其特征在于,所述谷物选自小麦、燕麦、苦荞麦、藜麦、谷朊粉、玉米、荞麦、高粱中的一种或多种;
优选的,所述谷物为小麦、燕麦、苦荞麦、藜麦、谷朊粉的组合。
5.根据权利要求1~4任一项所述的稳糖药膳,其特征在于,制成所述稳糖药膳的原料包括重量比为1:1~1.2的谷物和中药材;
所述中药材按重量份计,具体为:
黄芪7~9份、玉竹3~5份、百合3~5份、枳椇子3~5份、乌梅2~4份、苍术4~6份、地黄3~5份、山药55~65份、白扁豆35~45份、薏仁30~36份、茯苓18~25份、芡实18~25份、莲子20~25份、葛根20~25份;
所述谷物按重量份计,具体为:
小麦60~70份、燕麦20~25份、苦荞麦8~12份、藜麦20~25份、谷朊粉30~40份。
6.根据权利要求1~4任一项所述的稳糖药膳,其特征在于,制成所述稳糖药膳的原料包括重量比为1:1~1.2的谷物和中药材;
所述中药材按重量份计,具体为:
玉竹3~5份、百合3~5份、枳椇子3~5份、乌梅2~4份、山药55~65份、白扁豆35~45份、薏仁30~36份、茯苓18~25份、芡实18~25份、莲子20~25份、葛根20~25份;
所述谷物按重量份计,具体为:
小麦60~70份、燕麦20~25份、苦荞麦8~12份、藜麦20~25份、谷朊粉30~40份。
7.根据权利要求1~6任一项所述的稳糖药膳,其特征在于,所述原料还包括2~5份的酵母粉和2~5份的泡打粉;
优选的,所述山药、白扁豆、薏仁、茯苓、芡实、莲子、葛根,以及所述谷物以粉末形式提供;
更优选的,所述粉末的粒径不大于60目。
8.根据权利要求1~7任一项所述的稳糖药膳,其特征在于,所述稳糖药膳为稳糖药膳窝头、稳糖药膳面条或稳糖药膳馒头中的一种。
9.权利要求8所述稳糖药膳窝头的制备方法,其特征在于,包括如下步骤:
1)山药、白扁豆、薏仁、茯苓、芡实、莲子、葛根、小麦、燕麦、苦荞麦、藜麦以粉末形式提供;将小麦粉制成面团;
2)将黄芪、玉竹、百合、枳椇子、乌梅、苍术、地黄加5~8倍的水浸泡30~100min后,煎煮40~80min,过滤去除药渣,获得汤液;
3)将山药粉、白扁豆粉、谷朊粉、薏仁粉、燕麦粉、藜麦粉、茯苓粉、芡实粉、莲子粉、葛根粉、苦荞麦粉,以及酵母粉和泡打粉与步骤1)所述的面团和步骤2)所述的汤液进行混合,获得药膳面团;
4)将所述药膳面团经醒发、蒸熟后,即得所述稳糖药膳窝头。
10.根据权利要求9所述的制备方法,其特征在于,包括如下步骤:
1)山药、白扁豆、薏仁、茯苓、芡实、莲子、葛根、小麦、燕麦、苦荞麦、藜麦以粉末形式提供;将小麦粉制成面团;
2)将黄芪、玉竹、百合、枳椇子、乌梅、苍术、地黄加6~7倍的水浸泡30~100min后,煎煮55~65min,过滤去除药渣,获得汤液;
3)将山药粉、白扁豆粉、谷朊粉、薏仁粉、燕麦粉、藜麦粉、茯苓粉、芡实粉、莲子粉、葛根粉、苦荞麦粉,以及酵母粉和泡打粉与步骤1)所述的面团和步骤2)所述的汤液进行混合,获得药膳面团;
4)将所述药膳面团切至55~65gg,并揉捏成窝头状,置于温度为34~37℃、湿度为80%~90%的条件下醒发50~70min;将醒发后的窝头置于100~120℃的温度下蒸制18~22min,即得所述稳糖药膳窝头。
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