共查询到20条相似文献,搜索用时 125 毫秒
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<正>适宜食物1、主食及豆类的选择:绿豆、赤豆、小米等各种主食均可,适当食用粗粮和豆制品。2、肉蛋奶的选择:猪瘦肉、牛肉、鱼肉、鸡肉、鸭肉、动物肝脏等,奶及奶制品,咸鸭蛋、咸鸡蛋、松花蛋、蛋黄等蛋类。3、蔬菜的选择:苦瓜、丝瓜、南瓜、空心菜、马兰头、番茄、蒜苗、茄子、鲜藕、绿豆芽、黄瓜、冬瓜、菜瓜、香菇、紫菜、海带等。4、水果的选择:柑橘、葡萄、草莓、西瓜、梨、甜瓜、桃、杨梅、乌梅、李、红枣等。饮食禁忌1、夏天一定要少吃太热的食物,如羊肉、狗肉等。 相似文献
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采用正交试验方法对葛根保健饮料配方进行筛选;SD大鼠随机分为5组:正常组、模型组、阳性对照组、保健饮料大、小剂量组,采用白酒灌胃辅以造模饲料的方法建立大鼠酒精性肝损伤模型,给予葛根保健饮料保护。检测大鼠血清转氨酶(ALT、AST)水平和肝组织过氧化指标(GSH-Px、MDA),HE染色观察肝脏病理变化。结果表明,葛根保健饮料的最优配方为:中草药提取液10%,蔗糖浓度6%,柠檬酸浓度0.1%,蜂蜜用量0.4%;饮料能显著降低酒精性肝损伤大鼠血清ALT、AST活性水平和肝组织TG含量、MDA含量、肝脏指数,显著升高其肝组织GSH-Px活性,使肝组织病变好转。葛根保健饮料对酒精性肝损伤具有明显的保护作用。 相似文献
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以蒲公英、山楂为原料,主要研究了蒲公英、山楂汁复合保健饮料的加工工艺,并对山楂汁浸提时间、温度、料水比、复合饮料澄清方法的确定作了研究;通过正交试验、感官评价,得出原料最佳配比。研制出营养丰富、风味独特的蒲公英、山楂复合型保健饮料。 相似文献
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保健型仙人掌混浊汁饮料的研制 总被引:1,自引:0,他引:1
以米邦塔仙人掌为主要原料,开发研制出质量稳定、口感优良、风味独特的天然保健型饮料,着重解决了饮料的色泽、稳定性和口感等问题,通过正交实验确定仙人掌混浊汁饮料的最佳工艺条件和最佳配方,为米邦塔仙人掌的加工食用提供了新的途径。 相似文献
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K. OBrien C. Boeneke W. Prinyawiwatkul J. Lisano D. Shackelford K. Reeves M. Christensen R. Hayward K. Carabante Ordonez L.K. Stewart 《Journal of dairy science》2017,100(6):4349-4353
Kefir is a fermented milk product that is a good source of protein and health-promoting bacteria. It has the potential to improve recovery from exercise and the health and well-being of cancer survivors. The purpose of this study was to explore cancer survivor attitudes about and acceptance of a kefir recovery beverage made from cultured milk, whole fruit, natural sweeteners, and other natural ingredients. Kefir was made by inoculating and fermenting milk with kefir grains. The kefir was then mixed with a fruit base and given to cancer survivors (n = 52) following a bout of exercise. Participants evaluated the acceptability of the beverage samples (overall appearance, aroma, taste, mouthfeel, and overall liking) using a 9-point hedonic scale, and they evaluated the smoothness using a 3-category just-about-right scale (not enough, just about right, and too much). They also expressed their physical and psychological feelings about the beverage using a 5-point scale (1 = not at all to 5 = extremely) and indicated their purchase intent using a binomial (yes/no) response. The health benefits of kefir were then explained, and participants sampled a second beverage (the same product), answering the same questions related to overall liking, feeling, and intent to purchase. We used a paired Student's t-test to compare beverage liking and emotion scores before and after participants learned about the health benefits of kefir. Data are presented as mean ± standard deviations. The beverage scored significantly higher for overall liking after the health benefits were explained (6.5 ± 1.8 and 7.0 ± 1.7 out of 9 before and after the explanation of health benefits, respectively). Participants showed a high intent to purchase before they learned about the health benefits (75% of participants indicated an intent to purchase, and 89% after they learned about the health benefits). The beverage received high scores overall and, except for an improvement in overall liking, we observed no significant differences in physical and psychological feelings before and after participants learned that it contained kefir and had potential health benefits. We found the beverage to be acceptable for consumption by cancer survivors, and the majority of participants showed an interest in purchasing for after exercise. 相似文献
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对低聚异麦芽糖在核桃乳饮料中的应用进行了研究 ,探讨了低聚异麦芽糖对核桃乳饮料的影响。实验结果表明 ,低聚异麦芽糖的使用 ,增强了饮料的营养保健功能。 相似文献