36results about How to "Does not raise blood sugar" patented technology

The invention discloses children toothpaste for preventing decayed teeth. The toothpaste is prepared from the following raw materials in percentage by weight: 25-35 percent of abrasive, 15-20 percent of humectant, 0.5-3 percent of a blocking agent, 1-3 percent of a foaming agent, 46-52 percent of a traditional Chinese medicine preventive, 1-2 percent of a sweetening agent, 0.7-1.2 percent of an auxiliary and the balance of pure water, wherein the traditional Chinese medicine preventive is prepared from the following components in parts by weight: 4-6 parts of salvia miltiorrhiza extract, 7-9 parts of dried radix rehmanniae extract, 5-7 parts of radix ophiopogonis extract, 2-4 parts of radix paeoniae alba extract, 1-3 parts of rheum officinale extract, 5-7 parts of bitter gourd extract, 9-11 parts of sarcandra glabra extract, 5-7 parts of pseudo-ginseng extract, 7-9 parts of wormwood extract, 9-11 parts of bletilla striata extract and 3-5 parts of licorice root extract. The toothpaste has the effects of clearing heat, eliminating internal fire and sterilizing, and is capable of effectively preventing occurrence of decayed teeth, eliminating foreign odor from oral cavity and maintaining the oral cavity to be fresh and clean.

The invention discloses a natural compound sweetening agent with an intestinal tract regulating function and a preparation method thereof. The natural compound sweetening agent is prepared from the following raw materials in parts by weight: 30 to 100 parts of xylooligosaccharide, 100 to 250 parts of L-arabinose, 50 to 150 parts of xylose, 80 to 200 parts of xylitol, and 0.3 to 0.6 part of stevioside. The preparation method of the natural compound sweetening agent comprises the following steps of reasonably proportioning natural functional sugar and a non-sugar sweetening agent, and performing wet granulation. The natural compound sweetening agent has the advantages that after taking, the effects of promoting proliferation of probiotics in intestinal tract, regulating microecology of bacteria colony in the intestinal tract, relaxing bowel and the like are realized, the calorie is low, the blood glucose is not increased, and the natural compound sweetening agent can be applied to diabetics patients and obesity people; the granularity is uniform, the fluidity is good, and the easiness in caking is avoided; because the sweet degree is equivalent to the sugarcane, the natural compound sweetening agent can be directly used by replacing the sugarcane, and more convenience in use is realized.

The invention relates to a protein solid drink suitable for diabetic patients. The protein solid drink comprises the following raw materials in percentage by dry weight: 5-20% of erythritol, 10-25% of fructo-oligosaccharide, 2-15% of polydextrose, 5-25% of soy isolate protein, 5-15% of whey protein, 2-10% of soybean oligopeptides, 5-27% of maltodextrin, 2-10% of a Chinese wolfberry powder, 2-10% of a carrot powder and 2-8% of a green tea powder. The protein solid drink suitable for diabetic patients does not contain saccharose, thereby being low in heat quantity, good in mouth feel, rich in nutrients, having the efficacies of improving intestinal balance, strengthening nutrition, preventing occurrence of health complications of diabetic patients, boosting immunity of diabetic patients, and being a health drink suitable for diabetic patients.

The invention relates to a low-sugar wafer biscuit and belongs to the technical field of food processing. The low-sugar wafer biscuit mainly contains flour, corn starch, stevia extract, medlar powder, peanut meal, whole milk powder, olive oil, salt, swelling agent and the like. The low-sugar wafer biscuit is rich of protein, does not contain sucrose, does not increase blood pressure, blood glucose and blood fat after being eaten for a long period of time and is suitable for various populations.

The invention provides haematococcus pluvialis pressed candy with an antioxidant function and a preparation method thereof and relates to the field of health products. The pressed candy is prepared from the following raw materials in parts by weight: 40-60 parts of haematococcus pluvialis powder, 3-8 parts of acerola cherry powder, 5-10 parts of vitamin E, 25-35 parts of lemon fruit powder, 5-15 parts of citric acid, 250-300 parts of xylitol and 1-2 parts of acesulfame potassium. The pressed candy takes the haematococcus pluvialis powder, acerola cherry powder and vitamin E as main ingredients and is compounded with the lemon fruit powder, citric acid, xylitol and acesulfame potassium, so that sweetness of the pressed candy product is appropriate and taste is fresh; meanwhile, free radicals can be effectively eliminated, and the antioxidation capability of an organism can be effectively improved; besides, the preparation method comprises the steps of mixing the raw materials and then pelletizing and tabletting. The preparation method provided by the invention is simple and strong in operability.

The invention discloses a broadleaf holly leaf buccal tablet capable of reducing high blood pressure, high blood lipid and high blood glucose and a production method of the buccal tablet. The broadleaf holly leaf buccal tablet is characterized being prepared from the following raw materials in parts by weight: 90-100 parts of broadleaf holly leaves, 20-30 parts of momordica grosvenori, 8-12 parts of radix polygonati officinalis, 8-12 parts of rhinacanthus nasutus, 4-8 parts of persimmon leaves, 3-5 parts of radix curcumae longae, 3-5 parts of kelp, 1-2 parts of catharanthus roseus, 1-2 parts of nicotinic acid, 1-2 parts of menthol, 50-70 parts of filler and 10-15 parts of a lubricant. The broadleaf holly leaf buccal tablet capable of reducing high blood pressure, high blood lipid and high blood glucose has the characteristics of reducing high blood pressure, high blood lipid and high blood glucose, clearing away heat and toxic materials, tonifying spleen, calming nerves, losing weight, inhibiting and preventing cancer and the like.

The invention relates to a method for preparing a low-sugar coarse cereal nutritional wine from various coarse cereals such as millet, sorghum, coix seed, broom corn millet and buckwheat. The invention adopts the technical key points that: the method comprises the following steps of: screening, mixing, cleaning, soaking, steaming, and watering and cooling the various coarse cereals, uniformly mixing the pretreated coarse cereals and distiller yeast, and performing multi-material mixed saccharification to prepare saccharified liquid; uniformly stirring the saccharified liquid and yeast for multi-material mixed fermentation; and preparing the fermented materials into the low-sugar coarse cereal nutritional wine through processes such as squeezing, clearing, filtering, sterilizing and brewing. Compared with the prior art, the method has the advantages that: various coarse cereals are taken as raw materials, the sugar content in the wine is low, and the wine has crystal and transparent color, mild mouthfeel and no foreign flavor or peculiar smell, and contains rich natural nutrients, has good health-care effect and the effect of regulating physical energy, and particularly meets the requirement on low-sugar foods in modern life.

The present invention relates to a rosa roxbunghii fermented dried fruit which consists of the following raw materials by weight percent: fresh rosa roxbunghii fruits 80%-85%, sorbitol 6-8%, lotus leaf powder 2-4%, mulberry leaf powder 2-4%, wheat seedling powder 2-4%, and cassia seed powder 2-4% with a sum of each component to 100%. The processing process of the produced rosa roxbunghii fermented dried fruits are as follows: preparing and selecting raw materials, removing off thorns, slicing, de-seeding, mechanically rinsing, draining, sterilizing, deactivating enzymes, blending materials, fermenting, placing on plates, low-temperature aircurrent drying and ultraviolet disinfecting, inspecting quality, packaging, and storing in a warehouse. The processing process uses natural fermentation penetration technology, and enables the nutrients in a variety of ingredients to be well integrated to play a synergistic effect. The sun-drying process is discarded, so that the products are free from pollutions of mosquitoes, flies and dust. The hermetic low-temperature aircurrent drying and ultraviolet disinfecting technology is used to make the products safer and healthier.

The invention discloses a coarse grain corn cake and a preparation method thereof. The coarse grain corn cake is prepared from the following components in parts by weight: 40 to 50 parts of corn flour, 5 to 8 parts of wheat flour, 5 to 10 parts of soybean flour, 1 to 2 parts of sesame, 1 to 2 parts of nut, 4 to 6 parts of edible blending oil, 3 to 5 parts of salt, 1 to 2 parts of pepper powder, 2 to 3 parts of sugar, 4 parts of egg, and 12 to 31 parts of pure water. The invention also discloses the preparation method of the coarse grain corn cake. The prepared coarse grain corn cake has the advantages that the corn flavor is heavy, the crispness is realized, the mouth feel is particular, the nutrients are rich, the effects of low oil, low salt and low sugar are realized, the coarse grain corn cake is suitable for diabetes patients, and the natural, health-care and well-being requirements of consumers on food are simultaneously met.

The invention relates to the field of food processing, and concretely relates to a functional carbonated beverage. The functional carbonated beverage prepared in the invention has the cool and refreshing feel of a carbonated beverage, also has the advantages of no rise of the blood sugar, no generation of carious teeth, and richness in vitamins, and has extremely good market prospect.

The invention discloses an anti-caries milk tablet and a preparation method thereof. The anti-caries milk tablet is prepared from milk powder as a main raw material and especially contains erythritol, a green tea extract, composite vitamins and composite minerals. Mixing and tableting are conducted to prepare the anti-caries milk tablet which is rich in nutrition, good in taste and capable of preventing caries. The preparation method is simple and low in production cost. The prepared milk tablet is complete, has high yield and stable and controllable product quality, is suitable for being eaten by common consumers and particularly suitable for being eaten by children and teenagers in a growth period.

The invention relates to colorful fruit jello and a preparing method thereof. The method comprises the steps of preparing primary fruit pulp, preparing composite edible glutin, preparing a pulp mixing system, preparing konjac glucomannan syrup, conducting homogenizing, preparing konjac glucomannan milk gel and preparing the colorful fruit jello. The colorful fruit jello has the advantages that konjac glucomannan is good soluble dietary fiber, can regulate nutrition imbalance, improve satiety and reduce hunger sensation, and can also prevent and treat hyperlipidemia, high cholesterol, diabetes, obesity, constipation and the like; by adding fruit pudding with a fruit flavor to konjac glucomannan gel as sandwich to be frozen and shaped, nutrition values of fruit are preserved to the maximum degree, storage time is longer than that of fruit pulp, and mouth feel is rich, smooth and not greasy; aspartame is added to improve sweetness, and blood glucose increase is avoided; no preservative is added, and therefore the colorful fruit jello is harmless to people.

The invention discloses a liver-protecting dunaliella salina tablet candy and a preparation method thereof, and belongs to the technical field of tablet candies. The liver-protecting dunaliella salina tablet candy comprises the following components in percentage: 1-2% of dunaliella salina powder, 15-18% of edible spirulina, 0.6-1.5% of natural beta-carotene microcapsule powder, 1-2% of broccoli seed aqueous extract, 3-4.5% of turmeric, 30-40% of artichoke juice powder, 12-20% of D-mannitol and 20-25% of sorbitol. The turmeric and artichoke in the liver-protecting dunaliella salina tablet candy can utilize the antioxidant capacity to remove liver oxidative damage and realize long-term protection for liver health. The turmeric can remove free radicals in cells, maintain the oxidation level of the cells and prevent the liver from being damaged by active oxygen and the like, the artichoke can enhance the detoxification effect of liver cells and promote the absorption and metabolism of alcohol, the liver oxidative damage and the liver alcohol damage can be prevented through the synergistic effect of the turmeric and artichoke juice powder, rapid hangover alleviation can be realized in a short period, and the liver damage can be prevented for a long time to achieve the effect of protecting the liver.

The invention belongs to the technical field of food processing and particularly relates to a highly-resistant starch and manyflower rhizome biscuit fit for diabetic nephropathy patients. The highly-resistant starch and manyflower rhizome biscuit special for the diabetic nephropathy patients is mainly composed of raw materials including, by weight part, 80-120 parts of low-gluten flour, 24-30 parts of resistant starch, 34-40 parts of peanut oil, 12-18 parts of xylitol, 3.5-5 parts of baking powder, 22-28 parts of rhizome of manyflower and 9-12 parts of eggs. The applied rhizome of manyflower is prepared through antient techniques including nine yellow wine steaming processes and nine sun-drying processes, which save drying and crushing processes and are easy to implement; the rhizome of manyflower is rich in source and lower in cost; the processed rhizome of manyflower is black and bright in color, mellow in texture and sweet and sticky in taste and is smashed and added into the highly-resistant starch and manyflower rhizome biscuit special for the diabetic nephropathy patients, so that loss of nutrients can be reduce to the maximum degree, and the color and taste of the biscuit can be improved.

The invention discloses sugar-free syrup. The sugar-free syrup is characterized by being prepared from the following raw materials in parts by weight: 25-50 parts of erythritol, 4-10 parts of maltitol, 0.5-1 part of stevioside, 0.1-0.4 part of sucrose fatty acid ester, 0-0.06 part of potassium sorbate, 0.3-0.9 part of edible flavor, 0.06-0.15 part of edible colloid, 0.04-0.1 part of citric acid, 0.06-0.18 part of sodium citrate and 40-60 parts of deionized water. The sugar-free syrup disclosed by the invention does not contain sugar while keeping a sweet taste, has excellent stability, and does not cause the increase of blood sugar when being eaten.

The invention discloses mulberry porridge. The mulberry porridge comprises the following raw materials in parts by weight: 50-100 parts of millet, 20-30 parts of mulberries, 10-18 parts of potatoes, 10-15 parts of Chinese yams, 5-10 parts of chrysanthemums, 5-10 parts of strigose hydrangea juvenile leaves, 5-10 parts of dried persimmon, 5-10 parts of oat, 5-10 parts of dried small shrimps, 3-6 parts of olive oil, 1-3 parts of ginger, and 0.5-2 parts of salt. A preparation method of the mulberry porridge comprises the following steps of weighing the raw materials; peeling the potatoes and the Chinese yams, performing thorough cleaning, and cutting the cleaned potatoes and the cleaned Chinese yams into potato dices and Chinese yam dices, wherein the sizes of the potato dices and the sizes of the Chinese yam dices are similar to those of soybeans; dicing the dried persimmon and the mulberries into dried persimmon dices and mulberry dices; adding water to the millet and the oat, and performing soaking for 1-2h; boiling over the chrysanthemums and the strigose hydrangea juvenile leaves with water with amount being 20-40 times by weight of the chrysanthemums and the strigose hydrangea juvenile leaves, performing filtering and taking the obtained filtrate; mixing the potato dices, the Chinese yam dices, the dried persimmon dices, the mulberry dices, the soaked millet and the soaked oat, then adding the dried small shrimps and the ginger, performing stirring to obtain a mixture, putting the mixture in a pot, pouring the filtrate in the step (3), firstly, performing boiling with an intense fire for 5-10min, and then performing boiling with a small fire for 20-30min; and finally, adding the olive oil and the salt, so as to obtain the mulberry porridge. The mulberry porridge disclosed by the invention is easy to digest and rich and comprehensive in nutrition, has the efficacy of complementing calcium, moisturizing the intestine, reducing dryness, and improving immunity and is particularly suitable for middle-aged people and old people to eat.

The invention provides a preparation method of a pueraria drink. The preparation method of the pueraria drink comprises the following steps of: S1, sieving after cleaning and crushing pueraria, so that pueraria powder is obtained; S2, putting the pueraria powder in ethanol and water mixed solution, performing heating extraction, filtering, concentrating filtrate, and retaining filter residues; S3,extracting the filter residues by using a supercritical fluid extraction technology, so that pueraria extraction oil is obtained; S4, pumping the pueraria concentrated extraction solution and the pueraria extraction oil into an allocation tank, adding steviosin, a food emulsifying agent and a food thickening stabilizer, and adding water for production to supply the volume; and S5, homogenizing and degassing, filling through a vacuum filling machine, performing cover sealing, sterilizing, disinfecting, packaging to form a finished product after cooling, and storing at 4 DEG C. The product in the invention satisfies nutritional requirements of people, and simultaneously, has a health care effect; the product is abundant in nutrition and rich in health care function factors; the original flavour of pueraria is completely retained; the pueraria drink is suitable for people of all classes; and the market prospect of the product is wide.

The invention discloses a mung bean and walnut cereal protein beverage formula. According to the formula, a mung bean and walnut cereal protein beverage is prepared from the following raw materials in parts by weight: 35-45 parts of white granulated sugar, 8-28 parts of mung beans, 5-12 parts of walnut sauce, 2-10 parts of peanut butter, 1-10 parts of red beans, 1-8 parts of black beans and 2-4 parts of a stabilizer. Compared with the conventional cereal beverage, the mung bean and walnut cereal protein beverage is prepared by adding the mung beans, walnuts and peanuts; the mung beans are cool in property and sweet in taste and have the effects of relieving summer heat and quenching thirst as well as inducing diuresis and depressing qi; peanut protein contains eight amino acids necessary for a human body, and the arginine content of the peanuts is higher than that of other nuts; the walnuts contain rich unsaturated fatty acid, thus not only not increasing blood glucose, but also reducing the absorption of the intestinal tract to cholesterol after being frequently eaten; the red beans and the blacks are also added into the cereal protein beverage, the red beans have the effects of strengthening spleen and stopping diarrhea, and the black beans have the functions of tonifying kidney and invigorating yin, invigorating spleen to remove dampness as well as clearing heat and removing toxin.