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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- 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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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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