CN111592461B - 一种具有降血糖作用的组合物 - Google Patents
一种具有降血糖作用的组合物 Download PDFInfo
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- CN111592461B CN111592461B CN202010312810.6A CN202010312810A CN111592461B CN 111592461 B CN111592461 B CN 111592461B CN 202010312810 A CN202010312810 A CN 202010312810A CN 111592461 B CN111592461 B CN 111592461B
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- powder
- chlorogenic acid
- parts
- soya bean
- mixture
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Abstract
本发明涉及保健食品、功能性食品领域,尤其涉及一种降血糖作用的组合物,所述组合物中包括以下组分:豆豉粉1‑60份、绿咖啡粉1‑50份、绿原酸1‑10份和酵母粉0.01‑10份;其中绿原酸经过绿咖啡豆的萃取、分离、活性炭提纯等提取步骤,制备得到收率和纯度较高绿原酸,该提取方法能够有效提高绿原酸的提取效率,该绿原酸具有较好的降血糖、血脂的作用;并且能够很好地用于治疗高血压的产品中。
Description
技术领域
本发明涉及保健食品、功能性食品领域,尤其涉及一种降血糖作用的组合物。
背景技术
糖尿病是全球严重损害公民健康的三大慢性病之一,是全球面临的严重公共卫生问题。糖尿病对人体的危害主要表现在并发症上。如果糖尿病得不到良好控制,将造成脑、心脏、神经、眼和肾脏、神经的慢性损害、功能障碍,甚至导致残疾或死亡。
对于Ⅱ型糖尿病患者来说,控制病情的方法一般只有两种,药物治疗或是接受减肥手术。糖尿病的药物治疗包括口服降糖药和注射胰岛素。药物方面根据作用机理不同可分为三大类:刺激胰岛素分泌(磺脲类和非磺脲类)、增加胰岛素敏感性(双胍类、噻唑烷二酮类)、抑制糖的吸收(α-糖苷酶抑制剂)。
糖尿病目前尚无根治的方法,但可预防可控制。主要通过糖尿病健康教育、自我检测血糖、饮食管理、运动配合、药物治疗五个方面避免或延迟糖尿病及其并发症的出现,维持健康。因此,现在已有不少通过饮食控制的非药物手段来缓解糖尿病患者的病情。
饮食控制对患者的食物控制较为严格,患者及其家属难以快速学习和掌握食材筛选和烹饪的方法和技巧,或是在家庭共餐中难以长期维持分餐模式,往往仍旧需要长期服用药物治疗。与此同时也市面上也出现了不少糖尿病管理的食品或保健食品,从机理上说主要有两类。一类是代餐型,用低GI的产品代替一日三餐的主食或大部分餐食;另一类是代谢类,通过特定的功能成分干预血糖的代谢过程,从而控制餐后血糖,并尽可能达到影响糖化血红蛋白的目的。第一类产品因食用的是低升糖指数的食物自然会降低血糖的上升,但对于患者来说,长期一日三餐吃固定的一种或少数几种产品,难以坚持服用,不得不放弃。第二类产品较为混杂,机理不清晰,长期食用的依从性较低,对Hb1Ac的降低效果不明确等。
综上所述,饮食干预作为非药物手段,能有效缓解肥胖糖尿病患者的病情,并可能使患者不再依赖药物治疗,维持血糖平衡和身体健康。无论是代餐类还是代谢干预类血糖管理产品,都应添加功能性成分组合物,以维持血糖平衡,改善胰岛功能,并实现消费者拥有良好体验感和长期依从性的双重目标。
经多年临床试验证实的,绿原酸有明显的降压作用,而且疗效平稳,无毒、无副作用。美国威斯康星大学(Charles J Sih,et al.Separation and synthesis ofpinoresinoldiglucosidemoides olive J Am Chem Soc 1976,98(17):5412等研究发现降血压的有效成分是松酯醇二葡萄糖苷,桃叶珊瑚甙,绿原酸,和杜仲绿原酸多糖类。
绿原酸又名咖啡单宁酸、咖啡鞣酸,是由一分子奎尼酸与一分子咖啡酸脱水缩合而成的缩酚酸,分子式为C16H18O9,熔点为208℃,相对分子质量为354.30,为白色或淡黄色针晶,且在110℃脱水转变为无水化合物,比旋光度[α]D=35.2。
绿原酸的来源广泛,但现有技术中绿原酸的提取效率并不高,虽然使用了大量的原料,但并不能有效的得到产率较高或纯度较高的绿原酸。因此,提供一种高效的提取方法具有较为重要的意义。
其次,在绿原酸的应用方面,治疗糖尿病的产品有多种多样,但是怎样提高绿原酸在人体内的生物利用度也是目前糖尿病研究人员比较关心的问题。
因此,提供一种有效提高绿原酸利用率的绿原酸应用产品同样具有重要的意义。
发明内容
为克服以上技术问题,本发明提供了一种绿原酸的提取方法及其应用。该提取方法能够有效提高绿原酸的提取效率,并且能够很好地用于治疗高血压的产品中。
为实现以上目的,本发明提供的技术方案如下:
一种具有降血糖作用的组合物,所述组合物中包括绿原酸。
优选地,所述具有降血糖作用的组合物,包括以下组分:
豆豉粉、绿咖啡粉、绿原酸、酵母粉。
优选地,按照重量份数计,所述具有降血糖作用的组合物,包括以下组分:
豆豉粉1-60份、绿咖啡粉1-50份、绿原酸1-10份、酵母粉0.01-10份。
优选地,按照重量份数计,所述具有降血糖作用的组合物中,豆豉粉:绿咖啡粉:酵母粉=(1-6):(0.2-5):(0.05-0.2)。
优选地,所述豆豉粉为非转基因大豆经米曲霉发酵、热水提取和喷雾干燥工艺制得。
优选地,所述绿咖啡粉为总绿原酸含量不低于50%。
优选地,所述酵母粉为铬含量不低于2000μg/g。
本发明的目的还在于提供所述具有降血糖作用的组合物的制备方法,包括以下制备步骤:
(1)取大豆经米曲霉发酵、热水提取、喷雾干燥,制得豆豉粉;
(2)将上述绿原酸的提取方法制得绿原酸;
(3)将豆豉粉、绿咖啡粉、绿原酸、酵母粉混合,压片,装瓶封口即得。
优选地,步骤(1)中,所述的大豆为非转基因大豆。
优选地,步骤(1)中,所述发酵的温度为:37-45℃;时间为:24-48h。
优选地,步骤(1)中,所述热水提取的水温为:60-80℃;时间为:2-4h。
优选地,步骤(1)中,所述喷雾干燥的条件为:进风温度150-200℃,出风温度100-120℃。
本发明的目的还在于提供所述具有降血糖作用的组合物在治疗糖尿病的产品中的应用。
优选地,所述治疗糖尿病的产品包括食品、调味品或保健品;
优选地,所述食品、调味品或保健品中除含有所述具有降血糖作用的组合物外,还包括辅料成分。
优选地,所述辅料成分包括山梨糖醇、黑茶粉、硬脂酸镁、肉桂粉、乌龙茶粉、酸奶粉、椰子粉、***糖、抗性糊精、苦瓜粉、白芸豆粉、白芸豆提取物、燕麦粉、黑豆粉、蛋白粉、油脂粉、椰子油粉、甜菊糖苷、黑豆香精、含黄酮类植物提取物、燕麦葡聚糖、***糖、维生素、膳食纤维、黑胡椒粉、姜黄粉、食盐、谷氨酸钠、香葱粉、洋葱粉、蒜粉、酵母抽提物、赤藓糖醇和麦芽酚中的一种或多种。
优选地,所述食品、调味品或保健品的剂型包括固体饮料、胶囊、片剂、分散剂、颗粒剂、面包、调料包。
优选地,所述绿原酸由以下方法提取得到,
一种绿原酸的提取方法,包括以下步骤:
(1)取绿咖啡豆,粉碎,烘干,过筛,得到咖啡粉;
(2)取咖啡粉加入萃取溶剂,进行超声处理;得到萃取液和残渣;
(3)萃取液中加入水,加热,加入氯化钙,搅拌分层,弃去溶液层,得到绿原酸钙盐;
(4)将绿原酸的钙盐悬浮于乙醇中,加碳酸溶液调节pH值,生成乙醇水溶液层和沉淀层,过滤,得到乙醇水溶液层;
(5)将乙醇水溶液层加热,经过活性炭除杂,浓缩,干燥,得到绿原酸。
优选地,步骤(1)中,所述烘干在40-50℃下进行。
优选地,步骤(1)中,所述过筛的筛径为80-120目。
优选地,步骤(2)中,所述超声处理的功率为160-180W,超声温度40-60℃;
超声的时间为20-40min。
优选地,步骤(2)中,所述萃取溶剂为乙醇。
优选地,步骤(3)中,所述加入水的体积为萃取液体积的2-3倍。
优选地,步骤(3)中,所述加热的温度为40-60℃。
优选地,步骤(4)中,所述pH值为4.5-5.5。
优选地,步骤(5)中,所述活性炭为椰壳活性炭、杏壳活性炭或木质粉炭中的任一种或多种;优选为椰壳活性炭和杏壳活性炭的混合物,所述混合物中椰壳活性炭与杏壳活性炭的质量比为5-10:1。
优选地,步骤(5)中,所述活性炭的目数为80-200目,优选为80-120目。
优选地,步骤(5)中,所述加热的温度为50-60℃。
优选地,步骤(5)中,所述干燥的温度为50-70℃。
与现有技术比,本发明的技术优势在于:
(1)本发明提供的绿原酸的提取方法能够有效提高绿原酸的提取效率和纯度,增加其原料的利用率;
(2)本发明所使用豆豉粉是现代发酵工艺与传统技艺的完美结合,通过植入米曲霉强力发酵和热水高效提取,3天既得成品,且所得豆豉粉中含有稳定、强力的α-葡萄糖苷酶抑制活性,有类似药物的作用,长期食用还能改善胰岛素的敏感性,降低胰岛素抵抗。同时豆豉粉是纯生物来源,热水提取,对人体耐受性好、安全性佳、无毒副作用;
(3)本发明提供的具有降血糖作用的组合物能抑制葡萄糖-6-磷酸酶的水解作用,降低肝糖原的水解并降低外源葡萄糖的吸收,促进人体内脂肪的分解,为人体补充能量,从而达到降血糖和减脂的目的;
(4)本发明提供的具有降血糖作用的组合物中豆豉粉、绿咖啡粉、酵母粉具有较好的协同作用,能够有效降低血糖、预防糖尿病相关肾病、视网膜病变、动脉粥样硬化、高血压等,且生物利用度高。
具体实施方式
为了使本领域技术人员充分了解本发明,下面结合具体实施案例对本发明的技术特征、实施方法和有益效果做进一步的详细说明,但本领域技术人员应该知晓,下面所述实施例仅仅是本发明的一部分实施例,并不以任何形式限制本发明。下述实施例中所述材料与试剂若无特别说明,均为普通市售品,皆可于市场购得。
本发明中除个别实施例中说明了使用的绿原酸为经过绿咖啡豆提取自制的绿原酸外,其余实施例使用的绿原酸均为市场可购买的高纯度绿原酸(纯度≥98%,HPLC);
豆豉粉购自Japan Pharma Co.,Ltd.;绿咖啡粉购自OmniActive HealthTechnologies Ltd.;酵母粉购自Lallemand Bio-Ingredients.。
下面结合具体实施例,进一步阐述本发明:
实施例1
一种绿原酸的提取方法,包括以下步骤:
(1)取绿咖啡豆,粉碎,在40℃下烘干,过80目筛,得到咖啡粉;
(2)取咖啡粉加入萃取溶剂乙醇,进行超声处理,超声功率为160W,超声温度40℃;超声的时间为20min;得到萃取液和残渣;
(3)萃取液中加入2倍的水,加热至40℃,加入氯化钙,搅拌分层,弃去溶液层,得到绿原酸钙盐;
(4)将绿原酸的钙盐悬浮于乙醇中,加碳酸溶液调节pH值4.5,生成乙醇水溶液层和沉淀层,过滤,得到乙醇水溶液层;
(5)将乙醇水溶液层加热至50℃,经过椰壳活性炭和杏壳活性炭的混合物(所述混合物中椰壳活性炭与杏壳活性炭的质量比为5:1,混合物的目数为80目),除杂,浓缩,50℃干燥,得到绿原酸。
实施例2
(1)一种绿原酸的提取方法,包括以下步骤:取绿咖啡豆,粉碎,在50℃下烘干,过120目筛,得到咖啡粉;
(2)取咖啡粉加入萃取溶剂乙醇,进行超声处理,功率为180W,超声温度60℃;超声的时间为40min;得到萃取液和残渣;
(3)萃取液中加入3倍的水,加热至60℃,加入氯化钙,搅拌分层,弃去溶液层,得到绿原酸钙盐;
(4)将绿原酸的钙盐悬浮于乙醇中,加碳酸溶液调节pH值5.5,生成乙醇水溶液层和沉淀层,过滤,得到乙醇水溶液层;
(5)将乙醇水溶液层加热至60℃,经过椰壳活性炭和杏壳活性炭的混合物,(所述混合物中椰壳活性炭与杏壳活性炭的质量比为10:1,混合物的目数为200目),除杂,浓缩,70℃干燥,得到绿原酸。
实施例3
一种具有降血糖作用的豆豉固体饮料,由以下重量份的原料组成:
制备方法:将所有物料混合均匀,包装成10g/包的豆豉固体饮料。
溶于100~150mL温水中充分溶解后食用,建议每天餐前服用,每次1包,每日1次。
实施例4
一种具有降血糖作用的豆豉固体饮料,由以下重量份的原料组成:
制备方法:包括以下制备步骤:
(1)豆豉粉的制备:取非转基因大豆经米曲霉在40℃下发酵36h、70℃热水提取3h、喷雾干燥,控制进风温度200℃,出风温度100℃;制得豆豉粉;
(2)取实施例1制得的绿原酸;
(3)将豆豉粉、绿咖啡粉、绿原酸、酵母粉与酵母粉、乌龙茶粉、酸奶粉、椰子粉、***糖、抗性糊精混合;包装成10g/包的豆豉固体饮料。
溶于100~150mL温水中充分溶解后食用,建议每天餐前服用,每次1包,每日1次。
实施例5
一种具有降血糖作用的豆豉压片糖果,由以下重量份的原料组成:
制备方法:将所有物料混合均匀,用旋转式压片机制成0.6g/片,硬度控制在40~50N较佳,装瓶封口即得。建议每天餐前半小时服用,每次1片,每日2次。
实施例6
一种具有降血糖作用的豆豉胶囊,由以下重量份的原料组成:
制备方法:将所有物料混合均匀,倒入胶囊自动填充机制成0.3g/粒的豆豉胶囊,装瓶封口即得。建议每天餐前服用,每次2粒,每日2次。
实施例7
一种具有降血糖作用的豆豉代餐粉,由以下重量份的原料组成:
制备方法:将酵母粉、甜菊糖苷、复合维生素矿物质、黑豆香精混合均匀,再加入豆豉粉、绿咖啡粉、苦瓜粉、白芸豆粉、燕麦β葡聚糖、***糖混合均匀,再加入剩下的所有物料一起充分混合均匀,包装成30g/包的豆豉代餐粉固体饮料。
溶于200~300mL温水中充分溶解后食用,建议每天代替1~2餐餐食食用,可搭配适量蔬菜一起食用,每次1包,每日1~2次。
实施例8
一种具有降血糖作用的豆豉调料包,由以下重量份的原料组成:
制备方法:将所有物料混合均匀,包装成5g/包。溶于100~150mL温水中作为餐前汤料饮用,饮用汤料后再进餐食,每次1包,每日1~2次。
对比例1
与实施例4相比,不含有豆豉粉和酵母粉。
一种具有降血糖作用的豆豉固体饮料,由以下重量份的原料组成:
制备方法:包括以下制备步骤:
(1)取实施例1制得的绿原酸;
(2)将绿咖啡粉、绿原酸、乌龙茶粉、酸奶粉、椰子粉、***糖、抗性糊精混合;包装成10g/包的豆豉固体饮料。
溶于100~150mL温水中充分溶解后食用,建议每天餐前服用,每次1包,每日1次。
对比例2
与实施例4相比,不含豆豉粉。
一种具有降血糖作用的豆豉固体饮料,由以下重量份的原料组成:
制备方法:包括以下制备步骤:
(1)取实施例1制得的绿原酸;
(2)将绿咖啡粉、绿原酸、酵母粉、乌龙茶粉、酸奶粉、椰子粉、***糖、抗性糊精混合;包装成10g/包的豆豉固体饮料。
溶于100~150mL温水中充分溶解后食用,建议每天餐前服用,每次1包,每日1次。
对比例3
与实施例4相比,不含酵母粉。
一种具有降血糖作用的豆豉固体饮料,由以下重量份的原料组成:
制备方法:包括以下制备步骤:
(1)豆豉粉的制备:取非转基因大豆经米曲霉在40℃下发酵36h、70℃热水提取3h、喷雾干燥,控制进风温度200℃,出风温度100℃;制得豆豉粉;
(2)取实施例1制得的绿原酸;
(3)将豆豉粉、绿咖啡粉、绿原酸、乌龙茶粉、酸奶粉、椰子粉、***糖、抗性糊精混合;包装成10g/包的豆豉固体饮料。
溶于100~150mL温水中充分溶解后食用,建议每天餐前服用,每次1包,每日1次。
对比例4
与实施例4相比,绿原酸的提取方法不同。
一种具有降血糖作用的豆豉固体饮料,由以下重量份的原料组成:
制备方法:包括以下制备步骤:
(1)豆豉粉的制备:取非转基因大豆经米曲霉在40℃下发酵36h、70℃热水提取3h、喷雾干燥,控制进风温度200℃,出风温度100℃;制得豆豉粉;
(2)绿原酸的提取:取绿咖啡豆,粉碎,在40℃下烘干,过80目筛,得到咖啡粉;取咖啡粉加入萃取溶剂乙醇,进行超声处理,超声功率为160W,超声温度40℃;超声的时间为20min;得到萃取液和残渣;取液中加入2倍的水,加热至40℃,加入氯化钙,搅拌分层,弃去溶液层,得到绿原酸钙盐;将绿原酸的钙盐悬浮于乙醇中,加碳酸溶液调节pH值6,生成乙醇水溶液层和沉淀层,过滤,得到乙醇水溶液层;经过椰壳活性炭和杏壳活性炭的混合物(所述混合物中椰壳活性炭与杏壳活性炭的质量比为5:1,混合物的目数为80目)除杂,浓缩,50℃干燥,得到绿原酸。
(3)将豆豉粉、绿咖啡粉、绿原酸、酵母粉、乌龙茶粉、酸奶粉、椰子粉、***糖、抗性糊精混合;包装成10g/包的豆豉固体饮料。
溶于100~150mL温水中充分溶解后食用,建议每天餐前服用,每次1包,每日1次。
对比例5
与实施例4相比,绿原酸的提取方法不同。
一种具有降血糖作用的豆豉固体饮料,由以下重量份的原料组成:
制备方法:包括以下制备步骤:
(1)豆豉粉的制备:取非转基因大豆经米曲霉在40℃下发酵36h、70℃热水提取3h、喷雾干燥,控制进风温度200℃,出风温度100℃;制得豆豉粉;
(2)绿原酸的提取:
取绿咖啡豆,粉碎,在40℃下烘干,过80目筛,得到咖啡粉;取咖啡粉加入萃取溶剂乙醇,进行超声处理,超声功率为160W,超声温度40℃;超声的时间为20min;得到萃取液和残渣;取液中加入2倍的水,加热至40℃,加入氯化钙,搅拌分层,弃去溶液层,得到绿原酸钙盐;将绿原酸的钙盐悬浮于乙醇中,加碳酸溶液调节pH值4.5,生成乙醇水溶液层和沉淀层,过滤,得到乙醇水溶液层;将乙醇水溶液层加热至50℃,经过椰壳活性炭和杏壳活性炭的混合物(所述混合物中椰壳活性炭与杏壳活性炭的质量比为15:1,混合物的目数为50目)除杂,浓缩,50℃干燥,得到绿原酸。
(3)将豆豉粉、绿咖啡粉、绿原酸、酵母粉、乌龙茶粉、酸奶粉、椰子粉、***糖、抗性糊精混合;包装成10g/包的豆豉固体饮料。
溶于100~150mL温水中充分溶解后食用,建议每天餐前服用,每次1包,每日1次。
功效验证
80名确诊的轻度糖尿病患者(男、女性各占一半)参加研究,随机分为实施例3-4、对比例1-5组和对照组,每组10人(男、女性各占一半)。实施例3-4、对比例1-5组分别对应实施例3、4,对比例1-5,每组患者每人每天早餐前分别服用对应实施例或对比例中制备的具有降血糖作用的豆豉固体饮料产品(本发明中实施例与对比例中制备的产品均是可食用产品,对人体不具有副作用),对照组每人每天早餐前服用一袋安慰剂,坚持服用6个月。试验前所有受试者空腹血糖(FBG)6.1~7.6mmol/L,糖化血红蛋白(HbA1c)5.8~8.0%。分别在服用后的0、1、2、4和6月采集血样,采样需在禁食12小时后。所测得的空腹血糖值和糖化血红蛋白值分别如下表1和表2。安慰剂配方为:将实施例3中豆豉粉、绿咖啡粉、酵母粉的重量份数以赤藓糖醇代替所得的配方。
对照组和试验组的空腹血糖水平随干预时间的变化的试验数据结果见表2;对照组和试验组的糖化血红蛋白水平随干预时间的变化的试验数据结果见表3。
试验前受试者的基本特征如下表1:
表1.参与者试验前基本特征表述
表2.不同干预时间下对照组和试验组的空腹血糖水平(mmol/L)
试验组 | 0月 | 1月 | 2月 | 4月 | 6月 |
对照组 | 7.2±0.8 | 7.2±0.1 | 7.1±0.1 | 7.0±0.1 | 7.0±0.1 |
实施例3 | 7.1±0.6 | 6.9±0.1 | 6.7±0.2** | 6.5±0.2** | 6.3±0.1** |
实施例4 | 7.4±0.5 | 6.8±0.2** | 6.5±0.1** | 6.3±0.4** | 6.1±0.2** |
对比例1 | 6.9±0.9 | 6.8±0.6 | 6.7±1.1 | 6.5±1.3 | 6.5±0.8** |
对比例2 | 7.3±0.3 | 7.1±0.7 | 6.9±1.3 | 6.7±0.9** | 6.6±0.6** |
对比例3 | 7.1±0.6 | 6.9±0.8 | 6.8±0.9 | 6.7±0.5 | 6.5±0.6** |
对比例4 | 7.0±1.1 | 6.8±0.7 | 6.7±0.5 | 6.5±0.8** | 6.4±0.6** |
对比例5 | 7.2±0.5 | 6.9±0.6 | 6.9±1.1 | 6.6±0.9** | 6.5±0.3** |
注:与对照组相比,**表示P<0.01。
表3.不同干预时间下对照组和试验组的糖化血红蛋白水平(%)
注:与对照组相比,**表示P<0.01。
由表2、表3的数据可看出,服用一个月之后即可观察到实施例3组的空腹血糖值明显低于对照组,服用2个月后可观察到FBG的差异具有显著性(p<0.01),HbA1c值也低于对照组。服用4个月和6个月时,相比于对照组,两项指标均有显著性差异(p<0.01)。
由表2、表3的数据可看出,服用一个月之后即可观察到实施例4组的空腹血糖值、HbA1c值均明显低于对照组,差异具有显著性(p<0.01)。
此外,试验结束时,实施例3组中,90%的受试者FBG值降低了0.3mmol/L(含0.3mmol/L)以,70%的患者降低了0.6mmol/L(含0.6mmol/L)以上。实施例3组中,也有效降低了HbA1c水平,90%的患者HbA1c水平降低了0.5%(含)以上,40%的患者HbA1c水平降低了1.0%(含)以上。
实施例4组中,80%的受试者FBG值降低了0.5mmol/L(含0.5mmol/L)以上,90%的患者降低了0.6mmol/L(含0.6mmol/L)以上。实施例4组中也有效降低了HbA1c水平,90%的患者HbA1c水平降低了0.5%(含)以上,80%的患者HbA1c水平降低了1.0%(含)以上。
试验期间,要求所有参与者记录不良反应,如腹痛、腹胀、腹泻、呕吐、胃胀、过敏等。所有人员均未对比试验前后的血液参数和尿液参数,均未发现任何理化指标有明显变化。
本发明的组合物作用不仅能起到类似于降糖药的作用效果,服用1个月显示出降糖效果,2个月后降糖效果有统计学显著性。此外,还能减少服用该类药物带来的肠道等不良反应,患者的服用体验、耐受性、依从性均优于药物。同时,由对比例1-5组的试验结果可知,本发明中使用的制备固体饮料的原料以及绿原酸的提取方法对其降糖效果具有重要的影响。
上述详细说明是针对本发明其中之一可行实施例的具体说明,该实施例并非用以限制本发明的专利范围,凡未脱离本发明所为的等效实施或变更,均应包含于本发明技术方案的范围内。
Claims (1)
1.一种具有降血糖作用的豆豉固体饮料,由以下重量份的原料组成:
豆豉粉5份;
绿咖啡粉1份;
提取自制绿原酸1份;
酵母粉0.2份;
乌龙茶粉8份;
酸奶粉12份;
椰子粉10份;
***糖18.8份;
抗性糊精45份;
豆豉粉的制备:取非转基因大豆经米曲霉在40℃下发酵36h、70℃热水提取3h、喷雾干燥,控制进风温度200℃,出风温度100℃;制得豆豉粉;
提取自制绿原酸的制备:包括以下步骤:
(1)取绿咖啡豆,粉碎,在40℃下烘干,过80目筛,得到咖啡粉;
(2)取咖啡粉加入萃取溶剂乙醇,进行超声处理,超声功率为160W,超声温度40℃;
超声的时间为20min;得到萃取液和残渣;
(3)萃取液中加入2倍的水,加热至40℃,加入氯化钙,搅拌分层,弃去溶液层,得到绿原酸钙盐;
(4)将绿原酸的钙盐悬浮于乙醇中,加碳酸溶液调节pH值4.5,生成乙醇水溶液层和沉淀层,过滤,得到乙醇水溶液层;
(5)将乙醇水溶液层加热至50℃,经过椰壳活性炭和杏壳活性炭的混合物,所述混合物中椰壳活性炭与杏壳活性炭的质量比为5:1,混合物的目数为80目,除杂,浓缩,50℃干燥,得到所述提取自制绿原酸。
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