CN107969703A - A kind of chu chrysanthemum hypoglycemic breakfast aleuron and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of chu chrysanthemum hypoglycemic breakfast aleuron and preparation method thereof, it is made of following parts by weight of component：100 parts of mung bean flour, 2 2.5 parts of chu chrysanthemum polysaccharide extract, 28 30 parts of pearling cone meal, 25 26 parts of Chinese yam mud, 20 25 parts of linseed meal, 0.8 1 parts of ginger juice, 0.1 0.3 parts of xylitol.Production method：(1) preparation of chu chrysanthemum polysaccharide extract；(2) mung bean bakes milling；(3) barley bakes milling；(4) mud is cooked into Chinese yam；(5) ginger crush；(6) linseed bakes milling；(7) extrusion；(8) crush.The present invention is directed to breakfast problem of diabetic population, invent a kind of breakfast aleuron of suitable diabetes patient, overall nutrition is balanced, taste mellowness, rehydration performance is good, boiling water brew stir evenly after it can be served, not only meet the dietary requirements of diabetes patient, also cater to the theory of the convenient and efficient consumption of modern.

Description

A kind of chrysanthemum hypoglycemic breakfast aleurone and its preparation method

technical field

The invention relates to the technical field of food, in particular to a chrysanthemum hypoglycemic breakfast aleurone and a preparation method thereof.

Background technique

Chu chrysanthemum is produced in Chuzhou City, Anhui Province. It ranks first among the four famous chrysanthemums in the country. It is a good product for both medicine and tea. Chuju clears heat and detoxifies, relaxes tendons and activates blood circulation, protects liver and improves eyesight, enhances human immune function, and has obvious therapeutic effects on hypertension, coronary heart disease, arteriosclerosis, and diabetes. Modern pharmacological detection and analysis show that Chuju contains effective ingredients such as flavonoids, volatile oil, amino acids and trace elements, and contains 8 kinds of amino acids and 10 kinds of trace elements necessary for the human body. Studies have shown that polysaccharides in chrysanthemum chrysanthemum have good anti-oxidation, antibacterial and lower blood sugar functions in diabetic mice. After extensive searching, there is no relevant record of making convenient breakfast aleurone with chrysanthemum chrysanthemum as raw material.

Contents of the invention

The purpose of the present invention is to overcome the deficiencies of the prior art, aiming at the breakfast problem of people with diabetes, on the basis of chrysanthemum polysaccharides, invent a kind of breakfast aleurone suitable for people with diabetes, according to the principle of yin and yang balance in traditional Chinese medicine and modern nutrition The principle of catering, with barley, mung bean, yam, ginger, flaxseed, etc. as the main auxiliary materials, the overall nutrition is balanced, the taste is mellow, and the production method of extrusion puffing is adopted. The rehydration performance of the pre-gelatinized food obtained is good, and the boiling water is brewed and stirred evenly It can be eaten immediately, which not only meets the dietary needs of diabetics, but also caters to the concept of convenient and fast consumption of modern people.

In order to achieve the above object, the present invention adopts the following technical solutions:

A Chuju chrysanthemum hypoglycemic breakfast aleurone, which is made of the following components in parts by weight: 100 parts of mung bean powder, 2-2.5 parts of Chuju polysaccharide extract, 28-30 parts of barley flour, 25-26 parts of Chinese yam mud, flaxseed 20-25 parts of powder, 0.8-1 part of ginger juice, 0.1-0.3 part of xylitol.

A preparation method of chrysanthemum hypoglycemic breakfast aleurone, comprising the following preparation steps:

(1) Preparation of Chuju polysaccharide extract: Put Chuju in a pulverizer and crush it to 40 meshes, then add distilled water at a ratio of 1:30 to material and liquid, heat in a constant temperature water bath at 90°C, extract for 3 hours, and obtain a mixture Liquid filtration, collect the first filtrate for later use; add distilled water to the filter residue according to the ratio of material to liquid 1:15, heat in a constant temperature water bath at 90°C, extract for 3 hours, filter, collect the second filtrate and combine the first filtrate to obtain the filtrate Concentrate the filtrate under reduced pressure at 50°C, the pressure is 0.08MPa, and concentrate to a polysaccharide concentration of 20-22% in the liquid to obtain the Chuju polysaccharide extract;

(2) Mung bean roasting and grinding: put the mung beans in an oven at 130-160°C and bake for 20 minutes, after cooling, grind them in a pulverizer, and sieve them through 80 meshes to obtain mung bean powder;

(3) Roasting and milling of barley: put the barley in an oven at 150-180°C and bake for 20 minutes, after cooling, grind it in a pulverizer, and sieve it through 80 meshes to obtain barley flour;

(4) Boil Chinese yam into puree: steam fresh Chinese yam in steam for 10 minutes, then stir it in a food chopping machine to make puree after cooling, to obtain Chinese yam puree;

(5) Ginger juice: get fresh ginger, squeeze the juice in a juicer, and get the ginger juice for later use;

(6) Roasting and milling of flaxseeds: roasting flaxseeds at 160-180°C for 5 minutes, grinding them in a pulverizer after cooling, and sifting through 80 meshes to obtain flaxseed powder for later use;

(7) Extrusion: Weigh 100kg of mung bean powder, 2-2.5kg of chrysanthemum polysaccharide extract, 28-30kg of barley flour, 25-26kg of yam mud, 20-25kg of linseed powder, 0.8-1kg of ginger juice, xylose Alcohol 0.1-0.3kg, mix the above raw and auxiliary materials evenly, adjust the moisture content to 40-45% with water, and extrude with an extruder; the material in the extruder is placed at a high pressure of 5-6MPa and a high temperature of 180-200°C. Under the screw speed of 80rpm, extrude and puff to obtain puffed bars;

(8) Pulverization: Put the puffed bar in a pulverizer to pulverize, pass through a 100-mesh sieve, and the obtained powder is packed in a moisture-proof package to obtain the Chuju hypoglycemic breakfast aleurone.

The catering principle of the Chuju chrysanthemum hypoglycemic breakfast aleurone of the present invention is: traditional Chinese medicine believes that diabetes is related to qi deficiency, yin deficiency, reheating, and congestion, and it is generally believed that yin deficiency is mainly dry and hot. Yin deficiency is the foundation, and dryness and heat are the standard. Damage to the lung, stomach, and kidney is the basis of the disease location, and water metabolism disorder is the pathological basis. Diabetics should pay special attention to the cultivation of the spleen and stomach in their diet. Chuju chrysanthemum hypoglycemic breakfast aleurone of the present invention, main material selects chrysanthemum chrysanthemum, barley, Chinese yam, mung bean, linseed and ginger, and chrysanthemum clears heat and detoxifies, relaxes muscles and activates blood circulation, protects liver and improves eyesight, enhances human immune function, and is effective for high blood pressure. Blood pressure, coronary heart disease, arteriosclerosis, diabetes have obvious therapeutic effect. Modern pharmacological detection and analysis show that Chuju contains effective ingredients such as flavonoids, volatile oils, amino acids and trace elements, and contains 8 kinds of amino acids and 10 kinds of trace elements necessary for the human body; , benefit water, the glycemic index of barley is only 25, it is a typical food with low glycemic index, very suitable for people with diabetes; Chinese yam is flat in nature, sweet in taste, returns to the spleen, lungs, and kidney meridian, beneficial qi and spleen, nourishing, and helping digestion , antidiarrheal, and expectorant effects, and mainly treats weakness of the spleen and kidney, diarrhea, and thirst. Therefore, it has a good therapeutic effect on symptoms such as diabetes, various deficiency syndromes, and frequent urination, and has a good effect on strengthening the spleen and stomach; Cold, sweet in taste, has the effects of clearing gallbladder, nourishing stomach, quenching thirst and detoxification. In the present invention, mung beans are used to calm dryness and heat, and eliminate metabolic toxins in the body; , has the functions of invigorating deficiency and nourishing yin, calming liver and smoothing qi, detoxifying and relieving pain. Modern medical research has found that flaxseed is rich in omega-3 fatty acids, which has a very good anti-lipid oxidation effect. Studies have shown that diabetes is accompanied by in vivo Lipid oxidation and lipid peroxidation promote the imbalance of islet function. Therefore, adding flaxseed can effectively protect the function of islets and promote anti-oxidation in the body. , warming the lungs, relieving cough, and detoxifying drugs; in the present invention, barley is cool in nature and mung bean is cold in nature. After ginger juice is added, the coldness of the two can be calmed, so that the whole breakfast paste is flat, and barley and ginger juice can be used together. Diuretic detoxification. These supplement each other, from the perspective of strengthening the body and eliminating evil, it is beneficial to the health of people with diabetes. According to taste requirements, xylitol is used as the sweetener, and its sweetness is similar to sucrose. However, when the lack of insulin in the body affects sugar metabolism, xylitol can pass through the cell membrane and be absorbed and utilized by tissues without insulin promotion. It can be used as a sweetener, nutritional supplement and auxiliary therapeutic agent for diabetics.

Compared with the prior art, the beneficial effects of the present invention are as follows:

(1) The chrysanthemum hypoglycemic breakfast aleurone of the present invention is aimed at the breakfast problem of diabetic crowd. On the basis of chrysanthemum polysaccharides, according to the principle of yin and yang balance in traditional Chinese medicine and the principle of modern nutritional diet, barley, mung beans, Chinese yam, Ginger, linseed, etc. are the main auxiliary materials. The overall nutrition is balanced and the taste is mellow. The extrusion puffing method is used to obtain pre-gelatinized food with good rehydration performance. It can be eaten after brewing and stirring in boiling water. Dietary needs also cater to the concept of convenient and fast consumption of modern people.

(2) The preparation method of the chrysanthemum chrysanthemum hypoglycemic breakfast aleurone of the present invention adopts the technology of extruding and puffing after material ripening, and then processing after ripening reduces the viscosity of the paste before extrusion, thereby making extrusion puffing more efficient. It is easy to process and consumes less energy in processing; after roasting barley, mung beans, flaxseeds, etc., they have a strong and attractive aroma, which makes the final product fragrant and pleasant; The protein is denatured and the starch is gelatinized, so the product can be eaten without ripening; the extrusion and puffing process is adopted, and the material undergoes a change of instantaneous pressure drop from high pressure. During this process, the pressure is released suddenly and the water evaporates quickly. , leaving a large number of gaps between the materials, so that the final product has a good bulkiness, which is conducive to rehydration when eating.

Detailed ways

Below in conjunction with embodiment the present invention is described further, but the present invention is not limited to these embodiments, under the premise of not departing from the gist of the present invention, any improvement done all falls within the protection scope of the present invention.

Example 1:

A Chuju chrysanthemum hypoglycemic breakfast aleurone, prepared by the following production method:

(1) Preparation of Chuju polysaccharide extract: Put Chuju in a pulverizer and crush it to 40 meshes, then add distilled water at a ratio of 1:30 to material and liquid, heat in a constant temperature water bath at 90°C, extract for 3 hours, and obtain a mixture Liquid filtration, collect the first filtrate for later use; add distilled water to the filter residue according to the ratio of material to liquid 1:15, heat in a constant temperature water bath at 90°C, extract for 3 hours, filter, collect the second filtrate and combine the first filtrate to obtain the filtrate Concentrate the filtrate under reduced pressure at 50°C, the pressure is 0.08MPa, and concentrate to a polysaccharide concentration of 20% in the liquid to obtain the Chuju polysaccharide extract;

(2) Mung bean roasting and milling: put the mung bean in an oven at 130°C and bake for 20 minutes, then grind it in a pulverizer after cooling, and sieve through 80 meshes to obtain mung bean powder;

(3) Roasting and milling of barley: put the barley in an oven at 150°C and roast for 20 minutes, after cooling, grind it in a pulverizer, and sieve it through 80 meshes to obtain barley flour;

(4) Boil Chinese yam into puree: steam fresh Chinese yam in steam for 10 minutes, then stir it in a food chopping machine to make puree after cooling, to obtain Chinese yam puree;

(5) Ginger juice: get fresh ginger, squeeze the juice in a juicer, and get the ginger juice for later use;

(6) Roasting and milling of linseed: roast the linseed at 160° C. for 5 minutes, grind the linseed in a pulverizer after cooling, and sieve through 80 meshes to obtain linseed powder for use;

(7) Extrusion: Weigh 100kg of mung bean powder, 2kg of chrysanthemum polysaccharide extract, 28kg of barley flour, 26kg of yam mud, 20kg of linseed powder, 0.8kg of ginger juice, and 0.1kg of xylitol, and mix the above raw and auxiliary materials evenly , using water to adjust the moisture content to 40%, and extruding and puffing with an extruder; the material in the extruder is placed at a high pressure of 5MPa, a high temperature of 180°C, and a screw speed of 80rpm, and extruded to obtain puffed bars;

(8) Pulverization: Put the puffed bar in a pulverizer to pulverize, pass through a 100-mesh sieve, and the obtained powder is packed in a moisture-proof package to obtain the Chuju hypoglycemic breakfast aleurone.

Example 2:

A Chuju chrysanthemum hypoglycemic breakfast aleurone, prepared by the following production method:

(1) Preparation of Chuju polysaccharide extract: Put Chuju in a pulverizer and crush it to 40 meshes, then add distilled water at a ratio of 1:30 to material and liquid, heat in a constant temperature water bath at 90°C, extract for 3 hours, and obtain a mixture Liquid filtration, collect the first filtrate for later use; add distilled water to the filter residue according to the ratio of material to liquid 1:15, heat in a constant temperature water bath at 90°C, extract for 3 hours, filter, collect the second filtrate and combine the first filtrate to obtain the filtrate Concentrate the filtrate under reduced pressure at 50°C, the pressure is 0.08MPa, and concentrate to a polysaccharide concentration of 21% in the liquid to obtain the Chuju polysaccharide extract;

(2) Mung bean roasting and milling: put the mung bean in an oven at 150°C and bake for 20 minutes, after cooling, grind it in a pulverizer, and sieve it through 80 meshes to obtain mung bean powder;

(3) Roasting and milling of barley: put the barley in an oven at 160°C and bake for 20 minutes, after cooling, grind it in a pulverizer, and sieve it through 80 meshes to obtain barley flour;

(4) Boil Chinese yam into puree: steam fresh Chinese yam in steam for 10 minutes, then stir it in a food chopping machine to make puree after cooling, to obtain Chinese yam puree;

(5) Ginger juice: get fresh ginger, squeeze the juice in a juicer, and get the ginger juice for later use;

(6) Roasting and milling of linseed: roast the linseed at 170° C. for 5 minutes, grind the linseed in a pulverizer after cooling, and sieve through 80 meshes to obtain linseed powder for use;

(7) Extrusion: Weigh 100kg of mung bean powder, 2.3kg of chrysanthemum polysaccharide extract, 29kg of barley flour, 26kg of yam mud, 23kg of flaxseed powder, 0.9kg of ginger juice, and 0.2kg of xylitol, and mix the above raw and auxiliary materials Uniform, adjust the moisture content to 42% with water, extrude and expand with an extruder; the material in the extruder is placed at a high pressure of 6MPa, a high temperature of 190°C, and a screw speed of 80rpm, and is extruded to obtain puffed bars;

(8) Pulverization: Put the puffed bar in a pulverizer to pulverize, pass through a 100-mesh sieve, and the obtained powder is packed in a moisture-proof package to obtain the Chuju hypoglycemic breakfast aleurone.

Example 3:

A Chuju chrysanthemum hypoglycemic breakfast aleurone, prepared by the following production method:

(1) Preparation of Chuju polysaccharide extract: Put Chuju in a pulverizer and crush it to 40 meshes, then add distilled water at a ratio of 1:30 to material and liquid, heat in a constant temperature water bath at 90°C, extract for 3 hours, and obtain a mixture Liquid filtration, collect the first filtrate for later use; add distilled water to the filter residue according to the ratio of material to liquid 1:15, heat in a constant temperature water bath at 90°C, extract for 3 hours, filter, collect the second filtrate and combine the first filtrate to obtain the filtrate Concentrate the filtrate under reduced pressure at 50°C, the pressure is 0.08MPa, and concentrate to a polysaccharide concentration of 22% in the liquid to obtain the Chuju polysaccharide extract;

(2) Mung bean roasting and grinding: put the mung beans in an oven at 160°C and bake for 20 minutes, after cooling, grind them in a pulverizer, sieve through 80 meshes, and obtain mung bean powder;

(3) Roasting and milling of barley: put the barley in an oven at 180°C and bake for 20 minutes, after cooling, grind it in a pulverizer, and sieve it through 80 meshes to obtain barley flour;

(4) Boil Chinese yam into puree: steam fresh Chinese yam in steam for 10 minutes, then stir it in a food chopping machine to make puree after cooling, to obtain Chinese yam puree;

(5) Ginger juice: get fresh ginger, squeeze the juice in a juicer, and get the ginger juice for later use;

(6) Roasting and milling of linseed: roast the linseed at 180° C. for 5 minutes, grind the linseed in a pulverizer after cooling, and sieve through 80 meshes to obtain linseed powder for use;

(7) Extrusion: Weigh 100kg of mung bean powder, 2.5kg of chrysanthemum polysaccharide extract, 30kg of barley flour, 26kg of yam mud, 25kg of flaxseed powder, 1kg of ginger juice, and 0.3kg of xylitol, and mix the above raw and auxiliary materials evenly , using water to adjust the moisture content to 45%, and extruding and puffing with an extruder; the material in the extruder is placed at a high pressure of 6MPa, a high temperature of 200°C, and a screw speed of 80rpm, and extruded to obtain puffed bars;

(8) Pulverization: Put the puffed bar in a pulverizer to pulverize, pass through a 100-mesh sieve, and the obtained powder is packed in a moisture-proof package to obtain the Chuju hypoglycemic breakfast aleurone.

Claims (2)

1. A chrysanthemum hypoglycemic breakfast aleurone, characterized in that: it is made of the following components in parts by weight: 100 parts of mung bean powder, 2-2.5 parts of chrysanthemum polysaccharide extract, 28-30 parts of barley flour, and 25 parts of Chinese yam mud -26 parts, 20-25 parts of flaxseed powder, 0.8-1 part of ginger juice, 0.1-0.3 parts of xylitol. 2. A preparation method of chrysanthemum hypoglycemic breakfast aleurone, characterized in that: comprising the following preparation steps: (1) Preparation of Chuju polysaccharide extract: Put Chuju in a pulverizer and crush it to 40 meshes, then add distilled water at a ratio of 1:30 to material and liquid, heat in a constant temperature water bath at 90°C, extract for 3 hours, and obtain a mixture Liquid filtration, collect the first filtrate for later use; add distilled water to the filter residue according to the ratio of material to liquid 1:15, heat in a constant temperature water bath at 90°C, extract for 3 hours, filter, collect the second filtrate and combine the first filtrate to obtain the filtrate Concentrate the filtrate under reduced pressure at 50°C, the pressure is 0.08MPa, and concentrate to a polysaccharide concentration of 20-22% in the liquid to obtain the Chuju polysaccharide extract; (2) Mung bean roasting and grinding: put the mung beans in an oven at 130-160°C and bake for 20 minutes, after cooling, grind them in a pulverizer, and sieve them through 80 meshes to obtain mung bean powder; (3) Roasting and milling of barley: put the barley in an oven at 150-180°C and bake for 20 minutes, after cooling, grind it in a pulverizer, and sieve it through 80 meshes to obtain barley flour; (4) Boil Chinese yam into puree: steam fresh Chinese yam in steam for 10 minutes, then stir it in a food chopping machine to make puree after cooling, to obtain Chinese yam puree; (5) Ginger juice: get fresh ginger, squeeze the juice in a juicer, and get the ginger juice for later use; (6) Roasting and milling of flaxseeds: roasting flaxseeds at 160-180°C for 5 minutes, grinding them in a pulverizer after cooling, and sifting through 80 meshes to obtain flaxseed powder for later use; (7) Extrusion: Weigh 100kg of mung bean powder, 2-2.5kg of chrysanthemum polysaccharide extract, 28-30kg of barley flour, 25-26kg of yam mud, 20-25kg of linseed powder, 0.8-1kg of ginger juice, xylose Alcohol 0.1-0.3kg, mix the above raw and auxiliary materials evenly, adjust the moisture content to 40-45% with water, and extrude with an extruder; the material in the extruder is placed at a high pressure of 5-6MPa and a high temperature of 180-200°C. Under the screw speed of 80rpm, extrude and puff to obtain puffed bars; (8) Pulverization: Put the puffed bar in a pulverizer to pulverize, pass through a 100-mesh sieve, and the obtained powder is packed in a moisture-proof package to obtain the Chuju hypoglycemic breakfast aleurone.