CN114052225A - 一种用于糖尿病患者食用的营养粉配方及其制备方法 - Google Patents
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明公开了一种用于糖尿病患者食用的营养粉配方及其制备方法,营养粉配方食材组成有:苦瓜籽7~12克,黑芝麻20~35克,山药20~35克,葛根10~15克,生姜2~3克,富硒食用菌粉1~2克。采用蒸汽熟化,破壁成粉制作,使该营养粉吸收更充分,营养更丰富。此营养粉养肝护肝,更有效促使肝糖原的转化,从而降低血糖浓度。
Description
本发明涉及食材加工的技术领域,尤其涉及一种用于糖尿病患者食用的营养粉配方及其制备方法。
背景技术
目前市面上用于糖尿病患者食用的粉类产品中,有的品种单一、营养单一,而有的也仅仅只是无糖产品而已。为此,我们提出一种养肝护肝,更有效促使肝糖原的转化,从而有利于降低血糖浓度的营养粉。
发明内容
为了让糖尿病患者更好的降低和稳定血糖,促进健康,本发明公开了一种用于糖尿病患者食用的营养粉配方及其制备方法。
本发明公开了一种用于糖尿病患者食用的营养粉配方及其制备方法,食材配方有:苦瓜籽7~12克,黑芝麻20~35克,山药20~35克,葛根10~15克,富硒食用菌粉1~2克,生姜2~3克。
葛根:《本草纲目》载:葛根,性凉、气平、味甘,具清热、降火、排毒诸功效。现代医学研究表明:葛根中的异黄酮类化合物葛根素对高血压、高血脂、高血糖和心脑血管疾病有一定疗效。
黑芝麻:含有大量的脂肪和蛋白质,还有糖类、维生素A、维生素E、卵磷脂、钙、铁、铬等营养成分。中医学理论认为,黑芝麻具有补肝肾、润五脏、益气力、长肌肉、填脑髓的作用。
山药:益气养阴,补脾肺肾,固精止带,主治:脾虚,肾虚,肺虚证,消渴气阴两虚证。山药含有粘液蛋白,有降低血糖的作用,可用于治疗糖尿病,是糖尿病人的食疗佳品;
苦瓜籽:苦瓜籽中含有的有效成份“植物胰岛素”,即苦瓜苷,这种物质不但能降低血液葡萄糖的含量也能提高胰岛功能。
生姜:解表散寒,温中止呕,可用于缓和过食寒凉食物,出现的脾胃寒证。
富硒食用菌粉:执行标准为GB 1903.22-2016。富硒食用菌粉属于植物有机硒,硒具有防癌及保护肝脏的作用,可帮助肝脏分解与排除毒素,及时清除肝脏内的有害代谢产物,保护了肝细胞,更有效促使肝糖原的转化;同时,硒是构成谷胱甘肽过氧化物酶的活性成分,它能防止胰岛β细胞氧化破坏,使其功能正常,促进糖份代谢、降低血糖和尿糖,改善糖尿病患者的症状,增强人体免疫力。
一种用于糖尿病患者食用的营养粉配方及其制备方法,其具体的制备方法如下:
1)筛选:挑选出合格的食材(无杂质,无染色,无添加,无毒害)
2)浸泡清洗:浸泡清洗,去除食材表面灰尘和杂质。
3)熟化:再将食材盛装至食品蒸汽设备中以100~110℃的高温熟化食材,先蒸山药,葛根,熟化时间为20±5分钟,剩余最后5±2分钟时,将其余食材黑芝麻,生姜,苦瓜籽一同加入共同熟化。
4)接着进行冷却干燥使该食材的含水量为3.5%以下。
5)再进行破壁磨粉。
6)最后在按照配方比例添加富硒菌粉,搅拌机均匀搅拌混合。
7)通过灭菌处理后真空密封包装存储。
有益效果是:本发明所采用的高温蒸汽熟化工艺,使食材更充分的熟化和完整保留。且食材配方,营养丰富,养肝护肝,更有效促使肝糖原的转化,从而降低血糖浓度有利于血糖健康,养生保健价值较高,备制成粉,食用方便。
Claims (5)
1.一种用于糖尿病患者食用的营养粉配方及其制备方法,其特征在于,将食材按照重量克数,配伍组合而成。配伍有:苦瓜籽7~12克,黑芝麻20~35克,山药20~35克,葛根10~15克,生姜2~3克,富硒食用菌粉1~2克。
2.根据权利要求1中,一种用于糖尿病患者食用的营养粉配方及其制备方法,其特征在于,营养粉配方苦瓜籽7~12克,黑芝麻20~35克,山药20~35克,葛根10~15克,生姜2~3克,富硒食用菌粉1~2克,为一份营养粉的配方和重量。
3.一种用于糖尿病患者食用的营养粉配方及其制备方法,其特征在于:在食材配伍当中,添加了富硒食用菌粉,富含植物有机硒。植物有机硒能与配方中的食材很好的结合,相互作用,产生更高的营养价值,养肝护肝,更有效促使肝糖原的转化,有利于糖尿病患者的血糖健康。
4.一种用于糖尿病患者食用的营养粉配方及其制备方法,其特征在于:富硒食用菌粉在食材破壁成粉以后,在按照配方比例添加,搅拌机搅拌,均匀混合。
5.一种用于糖尿病患者食用的营养粉配方及其制备方法,其特征在于:采用蒸汽熟化工艺,在食品蒸汽设备中以100~110℃的高温熟化食材,蒸汽温度为100~110℃,不仅有较高的消毒和灭菌作用,而且能很好的熟化食材,不易产生糊化反应,使食材保持完整,减少营养流失;熟化完成后进行冷却干燥使该食材的含水量为3.5%以下;再进行破壁磨粉:最后进行灭菌后真空密封包装存储。
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