阅读说明：本技术 一种适合于糖尿病人的营养粥及其制备方法 (Nutritional porridge suitable for diabetes patients and preparation method thereof ) 是由 刘辉 王成祥 张美娜 于 2020-03-24 设计创作，主要内容包括：本发明涉及一种适合于糖尿病人的营养粥及其制备方法,属于食品粥技术领域。一种适合于糖尿病人的营养粥,所述粥由下述原料按照重量比制备而成：以500份粥计：糯米30-35份,大米10-15份,香菇3-5份,芦笋2-3份,海带3-5份,胡萝卜5-8份,大豆10-15份,鹰嘴豆10-15份,燕麦10-15份,荞麦10-15份,薏苡仁10-15份,山药20-25份,枸杞4-8份,紫菜2-4份,燕麦纤维10-15份,葛根粉1-5份,南瓜粉5-10份,芝麻2-5份,杏仁2-5份,余量为使用绿茶泡过的茶水本发明将适合于糖尿病人食用的食品进行了合理的搭配,并设计合理的制成营养粥,是糖尿病人日常食用调理之佳品。(The invention relates to nutritional porridge suitable for diabetics and a preparation method thereof, belonging to the technical field of food porridge. A nutritional porridge suitable for a diabetic patient is prepared from the following raw materials in parts by weight: based on 500 parts of porridge: 30-35 parts of sticky rice, 10-15 parts of rice, 3-5 parts of mushroom, 2-3 parts of asparagus, 3-5 parts of kelp, 5-8 parts of carrot, 10-15 parts of soybean, 10-15 parts of chickpea, 10-15 parts of oat, 10-15 parts of buckwheat, 10-15 parts of coix seed, 20-25 parts of Chinese yam, 4-8 parts of medlar, 2-4 parts of laver, 10-15 parts of oat fiber, 1-5 parts of kudzu root powder, 5-10 parts of pumpkin powder, 2-5 parts of sesame, 2-5 parts of almond and the balance of tea water brewed by using green tea.)

1. A nutrient porridge suitable for diabetics is characterized in that: the porridge is prepared from the following raw materials in parts by weight:

based on 500 parts of porridge: 30-35 parts of glutinous rice, 10-15 parts of rice, 3-5 parts of mushroom, 2-3 parts of asparagus, 3-5 parts of kelp, 5-8 parts of carrot, 2-4 parts of laver, 10-15 parts of soybean, 10-15 parts of chickpea, 10-15 parts of oat, 10-15 parts of buckwheat, 10-15 parts of coix seed, 20-25 parts of Chinese yam, 4-8 parts of medlar, 10-15 parts of oat fiber, 1-5 parts of kudzu root powder, 5-10 parts of pumpkin powder, 2-5 parts of sesame, 2-5 parts of almond and the balance of tea water soaked by green tea.

2. Nutritional porridge suitable for diabetics according to claim 1, characterized in that: the tea water is prepared by boiling water, and soaking in green tea for 30-40 min, wherein the mass ratio of the water to the green tea is 2000: 1.

3. a method of preparing a nutritional porridge suitable for diabetics according to any one of claims 1 to 2, comprising: the method comprises the following steps:

1) preparing glutinous rice, oat, buckwheat, coix seed, rice, medlar and sesame according to a weight ratio, respectively removing impurities, cleaning, draining, cleaning and peeling carrot and Chinese yam, cutting into small cubes with the diameters of 1.5cm × 1.5 and 1.5cm × 1.5.5 cm, weighing laver, mushroom, asparagus and kelp according to a weight ratio, cleaning, shredding for later use, and crushing almonds by using a grinder;

2) mixing semen glycines and semen Ciceris Arietini at a certain weight ratio, cleaning, pre-boiling in 100 deg.C water for 30min, and taking out; preparing tea water;

3) mixing the processed glutinous rice, oat, buckwheat, sesame, almond, coix seed, medlar, carrot, laver, yam, mushroom, asparagus, kelp, soybean, chickpea in a mixing tank;

4) mixing oat fiber, radix Puerariae powder and fructus Cucurbitae Moschatae powder at a certain weight ratio, adding tea water at a certain proportion, and stirring in a stirrer to obtain feed liquid;

5) adding the feed liquid into a mixing tank, and uniformly stirring;

6) sequentially filling the mixed materials in the mixing tank into packaging containers, and sealing the packaging containers in sequence;

7) and placing the packaging container into a sterilization kettle, heating to 125-128 ℃, and sterilizing for 35-38min under the condition of 0.25-0.30 MPa for sterilization and curing to obtain the product.

4. The method for preparing nutritional porridge suitable for diabetics according to claim 2, wherein: the water temperature of the water in the step 4) is 80-83 ℃.

5. The method for preparing nutritional porridge suitable for diabetics according to claim 2, wherein: the packaging container is a packaging bowl.

Technical Field

The invention relates to nutritional porridge suitable for diabetics and a preparation method thereof, belonging to the technical field of food porridge.

Background

The porridge is the most important food in daily life, and people blend food materials with specific effects into the porridge serving as a carrier to prepare medicated porridge which is combined with food therapy and curing. The existing food industry makes great breakthrough in taste and product types, needs to be further developed in the aspect of special functionality, and is necessary to use the wisdom of the predecessor for reference as congee born by the ancient times to develop medicated porridge, so that the medicated porridge is abundant and convenient for modern life.

With the rapid development of economy, the change of eating habits and the reduction of self-exercise of people lead to the advanced appearance of diseases related to obesity.

Diabetes mellitus is called diabetes, the key pathogenesis of diabetes mellitus is yin deficiency, dryness heat is the index, is related to spleen, lung and kidney, and deficiency of both qi and yin is the main pathogenesis of diabetes mellitus, and the diabetes mellitus is manifested as symptoms of dry mouth, thirst, emaciation, excessive intake, excessive drinking and the like, and can treat the symptoms of yin nourishing, heat clearing, later stage of diabetes mellitus, dryness heat consuming qi and yin impairment, and qi tonifying and yin nourishing. Familial inheritance, unhealthy eating habits, lack of exercise, obesity, etc., are all important factors that contribute to diabetes. The older the year, the less insulin-secreting and the less insulin-responsive the human body, the more likely it is to develop diabetes. Therefore, the original dietary habits are changed, a good life style is formed, and proper exercise is beneficial to long-term control of the disease condition and effective prevention. The food for diabetics in the market is mainly dry food such as coarse grain biscuits and the like which are declared to be sugar-free and sucrose-free, and the variety is single. Therefore, a nutritional porridge suitable for the diabetics is needed to be developed, is rich in water, is easy to digest and absorb, can be used for satiety, and can be eaten as three meals by the diabetics.

Disclosure of Invention

The invention aims to provide a nutrient porridge suitable for diabetics and a preparation method thereof, and provides a food which has high nutritive value and can have proper curative effect on the diabetics.

In order to achieve the purpose, the invention adopts the technical scheme that:

a nutritional porridge suitable for a diabetic patient is prepared from the following raw materials in parts by weight:

based on 500 parts of porridge: 30-35 parts of glutinous rice, 10-15 parts of rice, 3-5 parts of mushroom, 2-3 parts of asparagus, 3-5 parts of kelp, 5-8 parts of carrot, 2-4 parts of laver, 10-15 parts of soybean, 10-15 parts of chickpea, 10-15 parts of oat, 10-15 parts of buckwheat, 10-15 parts of coix seed, 20-25 parts of Chinese yam, 4-8 parts of medlar, 10-15 parts of oat fiber, 1-5 parts of kudzu root powder, 5-10 parts of pumpkin powder, 2-5 parts of sesame, 2-5 parts of almond and the balance of tea water soaked by green tea.

The technical scheme of the invention is further improved as follows: the tea water is prepared by boiling water, and soaking in green tea for 30-40 min, wherein the mass ratio of the water to the green tea is 2000: 1.

a method of preparing a nutritional porridge as claimed in claim suitable for diabetics comprising the steps of:

1) preparing glutinous rice, oat, buckwheat, coix seed, rice, medlar and sesame according to a weight ratio, respectively removing impurities, cleaning, draining, cleaning and peeling carrot and Chinese yam, cutting into small cubes with the diameters of 1.5cm × 1.5 and 1.5cm × 1.5.5 cm, weighing laver, mushroom, asparagus and kelp according to a weight ratio, cleaning, shredding for later use, and crushing almonds by using a grinder;

2) mixing semen glycines and semen Ciceris Arietini at a certain weight ratio, cleaning, pre-boiling in 100 deg.C water for 30min, and taking out; preparing tea water;

3) mixing the processed glutinous rice, oat, buckwheat, sesame, almond, coix seed, medlar, carrot, laver, yam, mushroom, asparagus, kelp, soybean, chickpea in a mixing tank;

4) mixing oat fiber, radix Puerariae powder and fructus Cucurbitae Moschatae powder at a certain weight ratio, adding tea water at a certain proportion, and stirring in a stirrer to obtain feed liquid;

5) adding the feed liquid into a mixing tank, and uniformly stirring;

6) sequentially filling the mixed materials in the mixing tank into packaging containers, and sealing the packaging containers in sequence;

7) and placing the packaging container into a sterilization kettle, heating to 125-128 ℃, and sterilizing for 35-38min under the condition of 0.25-0.30 MPa for sterilization and curing to obtain the product.

The technical scheme of the invention is further improved as follows: the water temperature of the water in the step 4) is 80-83 ℃.

The technical scheme of the invention is further improved as follows: the packaging container is a packaging bowl.

Due to the adoption of the technical scheme, the invention has the following technical effects:

the pumpkin powder is added, belongs to food with low fat, low sodium, high dietary fiber, high potassium and high calcium, and is ideal food for patients with cardiovascular and cerebrovascular diseases, diabetes and the elderly.

According to the invention, sesame and almond are added, so that the nutritional value of the porridge is improved, and the porridge also has the function of controlling blood sugar. The laver is added in the porridge, so that the porridge contains rich laver polysaccharide, the blood sugar can be obviously reduced, and the laver is used as a vegetable to enable the nutrition of the porridge to be more comprehensive. The invention also adds low-calorie shiitake mushroom, asparagus and kelp, increases the vegetable components in the porridge and improves the nutrition.

The tea water is used as a water source, and the tea polysaccharide in the tea has the effects of reducing blood sugar and blood fat and preventing and treating diabetes. In addition, the tea water also has a slight tea flavor and a unique taste of the nutritional porridge. When the tea water is prepared, the weight ratio of the water to the green tea is 2000:1, the green tea is moderate in amount, the taste of the tea is not too big, and the taste of the porridge is not greatly influenced.

The Chinese yam is added in the invention, and is sweet and mild in nature. The main effective components of the Chinese yam are dioscin, Chinese yam polysaccharide and phenolic substances, and modern researches show that the Chinese yam extract can promote insulin secretion, improve damaged islet B cells, enhance insulin sensitivity and has a certain protection effect on the microvasculature of a diabetic patient.

The kudzu root powder is added in the invention, and has good effects of clearing dysphoria with smothery sensation, promoting the production of body fluid and quenching thirst. Radix Puerariae contains puerarin, and puerarin as effective components. Modern researches show that puerarin contained in radix puerariae has a positive influence on improving the blood sugar level of diabetic patients.

The coix seeds are added in the invention, so that the coix seeds are sweet, light and slightly cold. Has the functions of clearing heat, promoting diuresis and invigorating spleen. The invention selects bean food soybean, chickpea, high-fiber coarse cereal food oat, buckwheat and pumpkin powder which are recognized as food capable of controlling blood sugar, and is supplemented with sticky rice, carrot and rice, and oat fiber is properly added, so that dietary fiber is provided while porridge is stabilized, gastrointestinal peristalsis is promoted, speed of food entering small intestine is delayed, satiety is increased, and postprandial blood sugar rise is resisted. The invention is particularly matched with medicinal and edible food materials such as Chinese yam, medlar, kudzu root powder and coix seed which are beneficial to diabetics to eat, and is an ideal food material for diabetics.

The porridge is made of rice, beans and vegetables, is rich in contents, has natural glutinous and soft mouthfeel, and is a good daily conditioning food for diabetics.

Detailed Description

The present invention will be described in further detail with reference to specific examples below:

the invention discloses nutritional porridge suitable for diabetics and a preparation method thereof.

A nutritional porridge suitable for a diabetic patient is prepared from the following raw materials in parts by weight:

based on 500 parts of porridge: 30-35 parts of glutinous rice, 10-15 parts of rice, 3-5 parts of shiitake mushroom, 2-3 parts of asparagus, 3-5 parts of kelp, 5-8 parts of carrot, 10-15 parts of soybean, 10-15 parts of chickpea, 10-15 parts of oat, 10-15 parts of buckwheat, 10-15 parts of coix seed, 20-25 parts of Chinese yam, 4-8 parts of medlar, 2-4 parts of laver, 10-15 parts of oat fiber, 1-5 parts of kudzu root powder, 5-10 parts of pumpkin powder, 2-5 parts of sesame, 2-5 parts of almond and the balance of tea water soaked by green tea. The preparation method of the tea water comprises the following steps of boiling water, and soaking the boiled water in green tea for 30-40 min, wherein the mass ratio of the water to the green tea is 2000: 1.

a method of preparing a nutritional porridge as claimed in claim suitable for diabetics comprising the steps of:

1) preparing glutinous rice, oat, buckwheat, coix seed, rice, medlar and sesame according to a weight ratio, respectively removing impurities, cleaning, draining, cleaning and peeling carrot and Chinese yam, cutting into small cubes with the diameters of 1.5cm × 1.5 and 1.5cm × 1.5.5 cm, weighing laver, mushroom, asparagus and kelp according to a weight ratio, cleaning, shredding for later use, and crushing almonds by using a grinder;

2) mixing semen glycines and semen Ciceris Arietini at a certain weight ratio, cleaning, pre-boiling in 100 deg.C water for 30min, and taking out; preparing tea water;

3) mixing the processed glutinous rice, oat, buckwheat, sesame, almond, coix seed, medlar, carrot, laver, yam, mushroom, asparagus, kelp, soybean, chickpea in a mixing tank;

4) mixing oat fiber, radix Puerariae powder and fructus Cucurbitae Moschatae powder at a certain weight ratio, adding tea water at a certain proportion, and stirring in a stirrer to obtain feed liquid; the temperature of the tea water is 80-83 ℃.

5) Adding the feed liquid into a mixing tank, and uniformly stirring;

6) sequentially filling the mixed materials in the mixing tank into packaging containers, and sealing the packaging containers in sequence; preferably, a packaging bowl is used as packaging container.

7) And placing the packaging container into a sterilization kettle, heating to 125-128 ℃, and sterilizing for 35-38min under the condition of 0.25-0.30 MPa for sterilization and curing to obtain the product.

The following are specific examples: