CN112641024A - Solid beverage and preparation method thereof - Google Patents
Solid beverage and preparation method thereof Download PDFInfo
- Publication number
- CN112641024A CN112641024A CN202010039881.3A CN202010039881A CN112641024A CN 112641024 A CN112641024 A CN 112641024A CN 202010039881 A CN202010039881 A CN 202010039881A CN 112641024 A CN112641024 A CN 112641024A
- Authority
- CN
- China
- Prior art keywords
- solid beverage
- parts
- inulin
- resistant starch
- banana powder
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- Pending
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Images
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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention relates to the field of food formulas, in particular to a solid beverage and a preparation method thereof. A solid beverage comprising, in parts by weight: 65-85 parts of banana powder and 15-35 parts of inulin; preferably, the raw materials for preparing the solid beverage comprise: 70-80 parts of banana powder and 20-30 parts of inulin. The invention is based on the novel prebiotics of resistant starch, takes banana powder rich in resistant starch as a main material, takes inulin auxiliary material, and is prepared according to a specific proportion to obtain the novel solid beverage. Due to the addition of inulin, the problems that the taste and the smell of the resistant starch are poor, the resistant starch is easy to gelatinize at high temperature, and the effective content of the resistant starch is obviously reduced along with the temperature increase are greatly improved to a certain extent. The solid beverage has important significance for early prevention and adjuvant treatment of chronic diseases such as diabetes and sub-health problems, and has important economic and social benefits for improving the physical quality of the people and reducing the expenditure burden of national medical insurance.
Description
Technical Field
The invention relates to the field of food formulas, in particular to a solid beverage and a preparation method thereof.
Background
With the rapid development of social economy and the daily improvement of the living standard of people, high-calorie and high-fat foods become more and more, the accompanying chronic diseases and sub-health problems of global human beings such as constipation, obesity, diabetes, gastrointestinal diseases and the like are increasingly highlighted, while the traditional medical health products are mostly medicines, not only have the defects of easy dehydration, inappetence, liver and kidney injury, endocrine dyscrasia, inadaptability for long-term taking and the like, but also increase the national medical insurance burden and the personal economic burden to a certain extent. Therefore, the development of a novel low-calorie functional food base material has important economic and social benefits for improving the physical quality of the people.
The Resistant Starch (RS) is a novel low-calorie functional food base material, which can delay the rise of blood sugar after meal and improve lipid composition, thereby being helpful for preventing and treating obesity and diabetes. Based on the source of starch and the results of human trials, RS was classified into 4 types: RS1(physically entrapped starch), which means starch inaccessible to amylase, is mainly present in whole or partially ground grains, beans, whose starch granules are difficult to contact with the enzyme due to the barrier action of the cell wall or the barrier action of proteins and, therefore, are not easily digested; RS2(RS particles), which refer to ungelatinized raw starch and immature starch granules, often found in raw potatoes, raw peas, green bananas, which have a specific conformation or crystalline structure in their structure, with high resistance to enzymes; RS3(retrograded starch), which means that the gelatinized starch is partially recrystallized during cooling or storage, is a retrograded starch polymer, and is often found in cold rice, cold bread, and fried potato chips; RS4(chemically modified starch) refers to a class of RSs that are genetically or chemically modified to produce enzyme resistance by a change in the molecular structure of the starch. The high-resistance starch food taken by a human body can delay the rise of blood sugar after meal and effectively control the state of diabetes, and simultaneously the resistance starch also has the function of soluble dietary fiber, can increase the defecation amount after eating, reduce constipation and reduce the danger of colon cancer, and in addition, the resistance starch is easier to be fermented by microorganisms in the large intestine than the dietary fiber, generates more volatile short-chain fatty acids, can inhibit the growth of cancer cells and prevent gastrointestinal tract diseases, particularly colon cancer and the like.
However, the resistant starch can only be used as a food additive, and only acts as a dietary fiber enhancer or a structure modifier, and if the resistant starch is directly eaten, the taste and the smell are poor, and in addition, the resistant starch is very easy to gelatinize, so that the nutrient components are damaged, namely the resistant starch loses resistance and becomes common starch. Therefore, the existing eating method cannot effectively exert the effects of assisting in reducing blood sugar, relaxing bowels, maintaining the balance of intestinal flora, improving immunity, promoting calcium absorption and reducing blood pressure and cholesterol by using the resistant starch. Therefore, the development of the solid beverage rich in the resistant starch can improve the nutritional value and the added value of the product and improve the taste, and has important significance for the precondition prevention and auxiliary treatment of chronic diseases and sub-health problems.
Disclosure of Invention
The invention aims to provide a solid beverage, and solves the technical problems that the existing resistant starch beverage tastes sour and astringent, and the nutritional ingredients of the resistant starch in the beverage are easily damaged.
The banana powder in the invention is selected from Australia green banana powder.
The technical scheme for solving the technical problems is as follows: a solid beverage is prepared from the following raw materials: banana powder and inulin.
Further, the solid beverage is prepared from the following raw materials in parts by weight: 65-85 parts of banana powder and 15-35 parts of inulin.
The banana powder is a health-care food prepared by processing fresh bananas by an advanced technology, grinding the fresh bananas into powder, pretreating, mixing, inspecting and packaging the powder according to a certain proportion. The banana powder in the invention is Australia green banana powder, and the banana powder is rich in resistant starch with a high proportion by a special processing technology, but the banana powder produced by the banana powder is only original powder and is not a final product. At present, the banana powder is rich in resistant starch with a high proportion, and the resistant starch is in an amylose high-fiber structure, so that the banana powder has the problems of sour and astringent taste and easy gelatinization of the resistant starch no matter the banana powder is taken as a brewing beverage or is directly eaten. According to the invention, the banana powder and the inulin are blended according to a specific proportion to obtain the solid beverage rich in the resistant starch, and the problems of poor taste and smell of the resistant starch are greatly improved to a certain extent due to the addition of the inulin. In addition, inulin, a substance present in the protoplast of a cell in a colloidal form, is another form of energy storage for explants other than starch, and is a highly desirable functional food ingredient. It has effects in controlling blood lipid; reducing blood sugar; promoting mineral absorption; regulating intestinal microbial flora, improving intestinal health, and preventing constipation; inhibiting production of toxic fermentation product, protecting liver, and preventing colon cancer. It is different from starch in that inulin is very soluble in hot water and rapidly absorbs heat. Therefore, the banana powder and the inulin are blended according to a specific proportion, and the problems that the resistant starch is easy to gelatinize at high temperature and the effective content of the resistant starch is obviously reduced along with the temperature rise are solved.
Researches show that the solid beverage can effectively reduce hyperglycemia, hyperlipidemia and hypercholesterolemia of people with hypertension, hyperlipidemia and hyperglycemia. The carbohydrate is digested and decomposed into monosaccharide-glucose by gastric acid and enzyme in vivo after being eaten by people, and the monosaccharide-glucose can be absorbed and enters blood, while the resistant starch cannot be decomposed in small intestine, releases glucose slowly in vivo, has low insulin reaction, and can control blood sugar balance, thereby becoming a functional starch which is particularly suitable for diabetics to eat, is not easy to starve after being eaten by the diabetics, and is beneficial to the diabetics to maintain normal blood sugar. The resistant starch is easier to ferment by microorganisms in large intestine than dietary fiber, generates more volatile short chain fatty acid, and can inhibit cancer cell growth, prevent constipation, and prevent gastrointestinal diseases. Therefore, the solid beverage can effectively control and improve the diabetes after being taken for a long time, can be used for preventing chronic diseases and sub-health problems in advance and assisting in drug treatment, is natural food, is not a drug, has no side effect, can play a good role in promoting the long-term health of human bodies, and can greatly reduce the national medical insurance burden and the individual economic burden.
Furthermore, the fruit juice also comprises fructo-oligosaccharide; the solid beverage comprises the following preparation raw materials in parts by weight: 65-85 parts of banana powder, 15-35 parts of inulin and 3-7 parts of fructo-oligosaccharide.
The fructo-oligosaccharide is a natural active substance, the sweetness of the fructo-oligosaccharide is 0.3-0.6 times of that of cane sugar, and no enzyme in the body can hydrolyze the carbohydrate of the fructo-oligosaccharide, so that the pure sweetness of the cane sugar is kept, and the blood sugar of a human body is not increased. In addition, the fructo-oligosaccharide has the health-care effects of regulating intestinal flora, proliferating bifidobacteria, promoting calcium absorption, regulating blood fat and the like. The fructo-oligosaccharide, the banana powder and the inulin are mixed and brewed, the prepared solid beverage has proper sweetness, and can not increase the blood sugar, and secondly, the solid beverage has a bidirectional regulation effect on constipation and diarrhea, is beneficial to improving the intestinal environment, improving the immunity, reducing the body chronic inflammation, improving the insulin resistance and realizing the auxiliary blood sugar reduction.
Inulin has a high moisture absorption property, has an ability to bind free water and can reduce water activity, and fructo-oligosaccharide has a relatively good moisture retention property, and has a moisture retention property similar to that of sorbitol and maltose and a higher moisture retention property than sucrose, and does not significantly decrease in quality due to drying as with sugar even in a low-temperature environment, and has an excellent moisture retention property. The banana powder, the inulin and the fructo-oligosaccharide are effectively combined for use, so that the prepared solid beverage has excellent mildew resistance.
Further, the preparation raw materials of the solid beverage comprise: 75 parts of banana powder, 20 parts of inulin and 5 parts of fructo-oligosaccharide.
The solid beverage is prepared by mixing the banana powder, the inulin and the fructo-oligosaccharide according to the proportion of 15:4:1, and the inulin with the proportion can effectively improve the problems of easy gelatinization and damaged nutritional ingredients of resistant starch in the brewing process and simultaneously improve the problems of poor taste and smell of the resistant starch.
The preparation method of the solid beverage comprises the following steps:
weighing the raw materials according to the proportion, and grinding and sieving the raw materials respectively; mixing the sieved materials uniformly to obtain solid beverage.
The preparation method of the solid beverage mainly comprises grinding and uniformly mixing the raw materials. The solid beverage prepared by the specific preparation method is rich in resistant starch, reduces the loss of the resistant starch content of the banana powder, and effectively overcomes the technical bottlenecks that the resistant starch is easy to gelatinize, has poor taste and is not suitable for taking.
Further, drying treatment is also included, and after the sieved raw materials are uniformly mixed, the drying treatment is carried out;
wherein the drying temperature is 40-60 ℃, and the moisture of the dried mixed components is controlled to be below 7%.
When the moisture of the finished product is high, the mixed components are required to be dried, and the moisture content is controlled to be below 7%, so that the taste of the product can be improved and the storage period of the product can be prolonged due to the low moisture content.
Further, sterilizing, namely drying the mixed components, and then sequentially sterilizing and subpackaging;
wherein the sterilization adopts an ultraviolet sterilization method.
The microbial content of the raw materials is detected when the raw materials are put into the field, so that the safety of the final product is ensured, and when the microbial content of the final product is higher, the product needs to be sterilized. The sterilization method is preferably an ultraviolet sterilization method, and the sterilization method is sterilization under low temperature, so that the structure of the resistant starch cannot be damaged by low-temperature sterilization, and the loss of the resistant starch in the solid beverage is reduced.
Furthermore, during the sterilization by the ultraviolet sterilization method, the ultraviolet treatment with the wavelength of 200-300nm is used for 30-60 min.
Further, in step S1, the ground material is sieved through a 200-mesh sieve with 100 meshes.
The purchased banana powder, inulin and fructo-oligosaccharide are respectively ground, so that the problems of gastrointestinal discomfort and poor digestion caused by direct eating of crude banana powder, inulin and fructo-oligosaccharide are solved, and in addition, banana seed and peel fibers in the banana powder are completely crushed, so that the taste and color of the solid beverage can be improved.
Further, in step S3, the above-mentioned bags are packed in a weight ratio of 10 to 30 g/bag.
The national recommended maximum intake of inulin is 15-20g, so that the subpackage of 10-30 g/bag of weight is convenient for consumers to control the intake of inulin every day.
Compared with the prior art, the solid beverage has the beneficial effects that:
1. the invention is based on the novel prebiotics of resistant starch, takes banana powder rich in resistant starch as a main material, takes inulin auxiliary material, and is prepared according to a specific proportion to obtain the novel solid beverage. Due to the addition of inulin, the problems that the taste and the smell of the resistant starch are poor, the resistant starch is easy to gelatinize at high temperature, and the effective content of the resistant starch is obviously reduced along with the temperature increase are greatly improved to a certain extent. The solid beverage is rich in resistant starch, can resist enzyme decomposition, can slow down glucose release speed in vivo, has low insulin reaction, and can effectively control blood sugar balance and reduce diabetic complications. In addition, the product is natural food, is not a medicine, has no side effect, can play a good role in promoting the long-term health of human bodies, and can reduce the national medical insurance burden and the personal economic burden to a great extent.
2. Researches show that the banana powder and the inulin in the solid beverage are compatible with each other, namely the banana powder naturally contains trace inulin, and the banana powder and the inulin are matched without reactions of rejection and generation of toxic substances and can promote each other. Therefore, besides the function of the resistant starch in the banana powder, the inulin can also play the role of improving the intestinal micro-ecological environment of the human body by cooperating with the banana powder, thereby reducing the contents of blood sugar, blood fat and cholesterol of the three-high population.
Drawings
FIG. 1 is a graph showing the change of the starch resistance of a solid beverage prepared according to a comparative example of the present invention with respect to temperature;
FIG. 2 is a graph showing the change of the starch resistance of the solid beverage prepared in example 3 of the present invention depending on the temperature.
Detailed Description
It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present application. As used herein, the singular forms also include the plural forms unless the context clearly dictates otherwise, and further, it is understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of the stated features, steps, operations, devices, components, and/or combinations thereof.
Hereinafter, embodiments of the present invention will be described in detail. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.
In this example 1 part represents 1 g.
Example 1
1. Taking 65 parts of banana powder and 35 parts of inulin, respectively grinding, and sieving with a 100-mesh sieve;
2. mixing the sieved raw materials uniformly, drying the mixed components at 40 ℃, controlling the moisture content of the dried mixed components to be below 7%, and subpackaging according to 10 g/bag to obtain the finished product of the solid beverage.
Example 2
1. Taking 85 parts of banana powder and 15 parts of inulin, respectively grinding, and sieving with a 200-mesh sieve after grinding;
2. mixing the sieved raw materials uniformly, drying the mixed components at 60 ℃, controlling the moisture of the dried mixed components to be below 7%, and then subpackaging according to 30 g/bag to obtain the finished product of the solid beverage.
Example 3
1. Taking 75 parts of banana powder and 25 parts of inulin, respectively grinding, and sieving with a 150-mesh sieve;
2. mixing the sieved raw materials, oven drying at 50 deg.C, controlling water content of the dried mixed components below 7%, packaging at a ratio of 20 g/bag, and treating with 200mm ultraviolet ray for 40min to obtain solid beverage.
Example 4
1. Taking 80 parts of banana powder and 20 parts of inulin, respectively grinding, and sieving with a 150-mesh sieve;
2. mixing the sieved raw materials uniformly, drying the mixed components at 50 ℃, controlling the moisture content of the dried mixed components to be below 7%, and subpackaging according to 20 g/bag to obtain the finished product of the solid beverage.
Example 5
1. Taking 65 parts of banana powder, 15 parts of inulin and 3 parts of fructo-oligosaccharide, grinding respectively, and sieving with a 150-mesh sieve;
2. mixing the sieved raw materials uniformly, drying the mixed components at 50 ℃, controlling the moisture content of the dried mixed components to be below 7%, and subpackaging according to 20 g/bag to obtain the finished product of the solid beverage.
Example 6
1. Taking 85 parts of banana powder, 35 parts of inulin and 7 parts of fructo-oligosaccharide, grinding respectively, and sieving with a 150-mesh sieve;
2. mixing the sieved raw materials uniformly, drying the mixed components at 50 ℃, controlling the moisture content of the dried mixed components to be below 7%, and subpackaging according to 20 g/bag to obtain the finished product of the solid beverage.
Example 7
1. Taking 75 parts of banana powder, 20 parts of inulin and 5 parts of fructo-oligosaccharide, grinding respectively, and sieving with a 150-mesh sieve;
2. mixing the sieved raw materials uniformly, drying the mixed components at 50 ℃, controlling the moisture content of the dried mixed components to be below 7%, and subpackaging according to 20 g/bag to obtain the finished product of the solid beverage.
Comparative example
1. Grinding the banana powder, and sieving the ground banana powder with a 150-mesh sieve; mixing the sieved raw materials uniformly, drying the sterilized mixed components at 50 ℃, controlling the moisture of the dried mixed components to be below 7%, and subpackaging according to 15 g/bag to obtain the finished product of the solid beverage.
The content of resistant starch in the finished solid beverages obtained in example 3 and the finished solid beverages obtained in the comparative example are respectively detected at different brewing water temperatures, and the detection results are as follows, wherein fig. 1 is the solid beverage prepared in the comparative example, and fig. 2 is the solid beverage prepared in example 3.
As can be seen from FIG. 1, when the water temperature is lower than 40 ℃, the original resistant starch content is basically maintained, the resistant starch content is sharply reduced along with the temperature rise, and then the water enters a gelatinization state; the solid beverage prepared in example 3 can ensure that the original resistant starch content is unchanged when the water temperature is lower than 70 ℃, and the content is reduced after 70 ℃ and enters a gelatinization state. Therefore, the problem that the effective content of the resistant starch is obviously reduced along with the increase of the temperature due to the high-temperature easy gelatinization of the resistant starch is greatly improved to a certain extent by adding the inulin.
In order to verify the effect of the solid beverage product, seven patients respectively suffering from diabetes mellitus, early stage of type II diabetes mellitus and type II diabetes mellitus are randomly selected for trial use. The following is the product trial.
Guo lady, age 42, is now in insulin resistance II, and belongs to the group of type II pre-diabetes, and diabetic people;
the taking method comprises the following steps: breakfast every day, mixing with warm water, and taking 1 bag of the solid beverage product of example 1 with meals;
before use: fasting blood glucose is 5.7;
the using date: 2019.10.11-2019.10.17, for a total of 7 days;
feeling of use: the banana powder product taken once has sour and astringent taste and poor use will, and cannot be used persistently. The product is convenient to brew, has good taste, is slightly sweet and has no sour and astringent feeling;
after use: the fasting blood sugar is 5.0, and the weight is reduced by 1.5 jin.
Mr. Wang, age 53, now in early stage of type II diabetes;
the taking method comprises the following steps: breakfast every day, mixing with warm water, and taking 1 bag of the solid beverage product of example 2 with meals;
before use: 7.5 fasting blood sugar, no diabetes medicine and no insulin injection;
the using date: 2019.10.15-2019.10.21, for a total of 7 days;
feeling of use: compared with a single banana powder product, the banana powder product is easy to brew, the taste is obviously improved, and no discomfort is caused after the banana powder product is taken;
after use: fasting blood glucose 6.9.
Mr. Zhao, age 67 years, type II diabetes 10 years;
the taking method comprises the following steps: breakfast every day, mixing with warm water, and taking 1 bag of the solid beverage product of example 3 with meals;
before use: 8.5 fasting blood glucose, no diabetes drug, only injecting insulin, 12 units in the morning and 14 units in the evening;
the using date: 2019.11.01-2019.11.14, for a total of 14 days;
feeling of use: before the banana powder product is taken, the stomach has uncomfortable feeling after the banana powder product is taken, the banana powder product is slightly sweet, has better taste and coarse grain feeling, defecates smoothly after the banana powder product is taken, and fasting blood glucose also tends to be stable;
after use: fasting blood glucose was measured for 5 consecutive days and was 8.2, 8.0, 7.9, 8.0, respectively.
Lady plum, age 62 years, type II diabetes 5 years;
the taking method comprises the following steps: breakfast every day, mixing with warm water, and taking 1 bag of the solid beverage product of example 4 with meals;
before use: taking metformin with fasting blood glucose of 7.5-9;
the using date: 2019.10.04- -to date;
feeling of use: before the banana powder product is taken, the banana powder product has sour and astringent feeling, is convenient to brew, has no gelatinization phenomenon, has good taste, improves the constipation condition after being taken, obviously reduces the blood sugar, is not taken any more at present, and is stable all the time;
after use: fasting blood glucose is below 7.0.
Mr. patients, age 82, type II diabetes for more than 30 years;
the taking method comprises the following steps: breakfast every day, mixing with warm water, and taking 1 bag of the solid beverage product of example 5 with meals;
before use: injecting insulin with blood sugar of 8.0-9.0;
the using date: 2019.09.05- -to date;
feeling of use: the banana powder has sour and astringent feeling, but the product has better sweetness and mouthfeel, can be eaten with breakfast, is more convenient, and is lovely to eat sweetmeats by people; after the product is taken for 1 month, the blood sugar is reduced to some extent, and after honey cakes and fruits with higher sugar content are eaten, the blood sugar does not change obviously; after taking the medicine for 3 months, no discomfort exists, and the blood sugar is relatively stable;
after use: equal amount of insulin is injected, and the blood sugar is 6.0-7.0.
Women of longmen, age 60, type II diabetes mellitus 10 more years;
the taking method comprises the following steps: breakfast every day, mixing with warm water, and taking 1 bag of the solid beverage product of example 6;
before use: injecting insulin with blood sugar of 8.0-8.5;
the using date: 2019.11.01- -to date;
feeling of use: the product has good sweetness and taste, and is convenient for brewing; after the product is taken for 1 month, the blood sugar is obviously reduced; after the medicine is taken for 2 months, discomfort does not exist, and the blood sugar is relatively stable;
after use: equal amount of insulin is injected, and the blood sugar is 6.0-7.0.
Women aged 58 years, in the early stages of type II diabetes;
the taking method comprises the following steps: breakfast every day, mixing with warm water, and taking 1 bag of the solid beverage product of example 7;
before use: fasting blood glucose is 7.6;
the using date: 2019.10.10- -to date;
feeling of use: the product has good sweetness and taste, and is convenient for brewing; the constipation frequency is obviously reduced after the product is taken for 1 month; after the medicine is taken for 2 months, discomfort does not exist, and the blood sugar is relatively stable;
after use: the fasting blood sugar is 6.0-7.0.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. A solid beverage is characterized in that raw materials for preparing the solid beverage comprise: banana powder and inulin.
2. The solid beverage as claimed in claim 1, wherein the solid beverage is prepared from the following raw materials in parts by weight: 65-85 parts of banana powder and 15-35 parts of inulin.
3. A solid beverage as claimed in claim 1, further comprising fructo-oligosaccharides; the solid beverage comprises the following preparation raw materials in parts by weight: 65-85 parts of banana powder, 15-35 parts of inulin and 3-7 parts of fructo-oligosaccharide.
4. A solid beverage as claimed in claim 3, wherein the solid beverage is prepared from raw materials comprising: 75 parts of banana powder, 20 parts of inulin and 5 parts of fructo-oligosaccharide.
5. A method for preparing a solid beverage according to any one of claims 1 to 4, comprising the steps of:
weighing the raw materials according to the proportion, and grinding and sieving the raw materials respectively; mixing the sieved materials uniformly to obtain solid beverage.
6. The preparation method according to claim 5, further comprising a drying process, wherein the sieved raw materials are uniformly mixed and then dried;
wherein the drying temperature is 40-60 ℃, and the moisture of the dried mixed components is controlled to be below 7%.
7. The preparation method according to claim 6, further comprising a sterilization treatment, wherein the mixed components are dried, and then sequentially sterilized and subpackaged;
wherein the sterilization adopts an ultraviolet sterilization method.
8. The method as claimed in claim 7, wherein the sterilization by UV sterilization is carried out by UV treatment at 200-300nm for 30-60 min.
9. The method according to any one of claims 4 to 8, wherein the grinding is followed by a 100-mesh and 200-mesh sieve.
10. The method according to claim 9, wherein the packaging is carried out at a weight of 10 to 30 g/bag.
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Application publication date: 20210413 |
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