33results about How to "Does not raise blood sugar levels" patented technology

The invention relates to a sugar-free bread, characterized by comprising the materials with the following components: high-gluten flour 150-900 parts, low-gluten flour 200-800 200-800 parts, water-free ghee 50-200 parts, sugar-free modifier 50-200 parts, sugar-free milk 10-150 parts, egg 50-10 parts, bread modifier 1-20 parts, yeast 10-20 parts, ghee 200-800 parts. The inventive technology avoids coldness or heat in fed materials contacted with yeast, causing the yeast to exert optimal fermentation ability. The prepared sugar-free nutritious bread is deeply favored by wide consumers.

The invention discloses fruit yoghurt with balanced nutrition and a production method thereof. Each 100kg of fruit yoghurt comprises 3.0 to 5.0kg of oligosaccharide, 1.0 to 2.5kg of xylitol, 4.0 to 10.0kg of fruit grains or jam, 0.08 to 0.12kg of fish oil microcapsule(DHA), 0.2 to 0.6kg of thickener, 0.005 to 0.015kg of sucralose, 0.01 to 0.03kg of flavoring essence and the balance of raw milk and starter. The method for producing the fruit yoghurt comprises the following steps of: 1, inspection of raw milk; 2, mixing; 3; constant volume; 4, preheating; 5, degassing; 6, homogenization; 7, sterilization; 8, cooling; 9, inoculating fermentation; 10, demulsification cooling; 11, addition of fruits and favoring essences; and 12, filling and thus obtaining the product. The fruit yoghurt meets the healthy demands of consumers taking fruit yoghurt; and moreover, the fruit yoghurt meets the nutritional demands as well as healthy demands and has good mouthfeel.

The invention relates to a sugar-free butter roll, characterized by comprising the materials with the weight percent: egg 150-900 parts, sugar-free modifier 50-200 parts, low gluten powder 200-800 parts, baking powder 2-10 parts, milk sachet 2-10 parts, cake oil 10-100 parts, milk essence 2-10 parts, liquid edible oil 20-100 parts, butter 500-2000 parts. The inventive butter roll is fragrant and soft in mouth feel, particularly the sugar-free modifier is used as main materials, blood glucose value is not increased after being eaten, more suitable for the diabetics.

The invention relates to sugar-free nutritious bread, characterized by comprising the materials with the following components: high-gluten flour 1500-9000 parts, low-gluten flour 200- 800 parts, water-free ghee 50-200 parts, sugar-free modifier 50-200 parts, sugar-free milk 10-150 parts, egg 50-100 parts, bread modifier 1-20 parts, tomato juice 1000-2000 parts, salt 300-600 parts. The inventive technology avoids coldness or heat in fed materials contacted with yeast, causing the yeast to exert optimal fermentation ability. The prepared sugar-free nutritious bread is deeply favored by wide consumers.

The invention discloses a chickpea cheese-shaped moon cake which consists of skin, stuff and a cheese core, wherein the skin accounts for 15-25 percent of the weight of the moon cake; the stuff accounts for 15-25 percent of the weight of the moon cake; the cheese core accounts for 50-70 percent of the weight of the moon cake; the skin comprises the following components in parts by weight of 40-80 parts of chickpea flour, 20-50 parts of glutinous rice flour, 15-35 percent of corn starch, 5-25 parts of pea starch, 10-20 parts of xylitol, 10-30 parts of grease and 130-230 parts of milk; in the preparation process of the stuff, the skin accounts for 30-70 percent of the weight of the stuff and different materials account for 5-15 percent of the weight of the cheese core. Compared with the traditional moon cake, the chickpea cheese-shaped moon cake provided by the invention has the advantages of abundant nutrition and low sugar content, and is more suitable for patients suffering from chronic diseases such as diabetes mellitus, cardiovascular and cerebrovascular diseases and obesity as well as children and middle-aged and aged people to eat.

The invention relates to a low-sugar canned cherry and a preparation method thereof. The object of the invention is to provide a completely natural low-sugar canned cherry which can be taken by the great majority of people, with good mouthfeel and rich nutrition, and the preparation method thereof. The low-sugar canned cherry contains the following ingredients by weight portions: 170-200 portions of cherry and 90-135 portions of soup bases with the pH value of 3-3.8; and every 100 portions by weight of the soup bases contain the following ingredients by weight: 10-25 portions of xylitol and 3-10 portions of blackberry juice. The preparation method of the low-sugar canned cherry comprises the steps of selecting materials, processing, pre-cooking, blending soup bases, canning, sealing and sterilizing. The low-sugar canned cherry has the functions of preventing anemia, strengthening physique and beautifying skin; simultaneously, the xylitol is adopted as sweetener, thus significantly reducing the sugar content and being suitable for various consumer groups; the cherry pulp content is high, thus having high performance-cost ratio; and the blackberry juice beautifies the color of the canned cherry, and replaces artificial color simultaneously, thus being both beautiful and healthy.

The invention discloses a blood-glucose-reducing sweetening agent without lingering bitterness. The sweetening agent is prepared from the following raw materials in parts by weight: 10-20 parts of xylitol, 20-30 parts of maltitol, 5-15 parts of lactitol, 10-20 parts of modified stevioside, 40-60 parts of rebaudioside-A, 8-12 parts of thaumatin and 6-9 parts of a traditional Chinese medicine extracted composition, wherein a method for preparing the modified stevioside comprises the following steps of dissolving maltose and stevioside in a buffer solution, adding maltase, uniformly mixing the mixture to obtain a solution A, heating the solution A, preserving the temperature of the solution A, and inactivating and purifying the solution A to obtain the modified stevioside; and the traditional Chinese medicine extracted composition comprises pomegranate seed extract, puerarin, lycium barbarum polysaccharide, rhizoma anemarrhenae extract, glycyrrhizin and radix platycodonis polysaccharide. The sweetening agent has the advantages of high sweetness, no lingering bitterness, good taste, decayed tooth prevention and good blood glucose reducing effect.

The invention discloses a preparation method of balsam pear / green tea sugar-reducing buccal tablets. The balsam pear green tea sugar-reducing buccal tablets are characterized by the following raw materials in parts by weight: 0.2-0.4g of balsam pear educt, 0.1-03g of instant green tea powder, 1.0-1.3g of corn starch, 0.5-0.8g of beta-annular dextrin, and 3.0-4.0 g of xylitol, the right amount ethanol is added to wet for granulation after the raw materials are fully mixed to be uniform, the granules are dried in a baking oven at 50-60 DEG C, and buccal tablets of a certain standard are prepared through pressing. The hardness of the buccal tablets is moderate after being pressed by adopting the technical formulation, The buccal tablets have no an adhesion feel, the sweetness is proper, and the buccal tablets have specific sweetness and bitterness and tea incense relish of balsam pears and green tea. The preparative balsam pear green tea sugar-reducing buccal tablets provided by the invention have an subsidiary sugar reducing pharmacological functions and has a certain food therapy nutritive value, the mouthfeel is good, the carry and consumption are convenient, and the balsam pear green tea sugar-reducing buccal tablets have better market application and popularization value.

The present invention discloses a moyeam tea cream and a preparation method thereof. The moyeam tea cream comprises the following components in parts by weight: moyeam tea extract tea powder 50-80 parts, edible seasonings 5-15 parts, and excipients 10-20 parts. The preparation process includes the following steps: tea leaf drying and grinding, moyeam tea extract tea powder extracting, vacuum concentrating, vacuum freeze-drying, raw material mixing, granulating, bagging, etc.; the moyeam tea cream is reasonable in compatibility of raw materials, does not add any preservatives, is mild in mouthfeel, is convenient to package and carry, has effects of preventing inflammation and cough, lowering blood pressure, blood sugar and blood lipids, preventing oxidation and tumor, etc., has therapeutic effects for people with high blood pressure, high blood lipids and high blood sugar, and has extensive and practical application values; the added edible seasoning xylitol has the effect of preventing dental caries, the metabolism of the xylitol is not controlled by insulin, and thus the moyeam tea cream is suitable for people with diabetes to drink.

The invention relates to salted cake, characterized by comprising the materials with the weight percent: 150-900 parts of eggs, 50-200 parts of sugar-free modifier, 200-800 parts of low gluten powder, 2-10 parts of baking powder, 2-10 parts of monosodium glutamate, 2-10 parts of lean ground meat, 2-10 parts of sauce, 10-100 parts of cake oil, 2-10 parts of shallot, 2-10 parts of salt. The inventive salted cake is fragrant and soft in mouth feel, particularly the sugar-free modifier is used as main materials, blood glucose value is not increased after being eaten, more suitable for the diabetics.

The invention discloses health-care rose bergamot crisp chips and a preparation method thereof. The method comprises the following steps: (1) pre-selection of raw materials, i.e., cleaning; (2) slicing; (3) enzymatic hydrolysis; (4) blanching and debittering; (5) sugar immersion; and (6) dehydration and drying. The rose bergamot crisp chips prepared by the method show the pink of a rose liquid, and are good in filling degree, crisp, delicious, moderate in sweetness and excellent in mouthfeel.

The invention relates to a sugar-free almond cake, characterized by comprising the materials with the weight percent: egg 150-900 parts, sugar-free modifier 50-200 parts, low gluten powder 200-800 parts, baking powder 2-10 parts, milk sachet 2-10 parts, cake oil 10-100 parts, milk essence 2-10 parts, liquid edible oil 20-100 parts. The inventive sugar-free almond cake is fragrant and soft in mouth feel, particularly the sugar-free modifier is used as main meterials, blood glucose value is not increased after being eaten, more suitable for the diabetics.

The invention discloses a method for processing chicory coffee. The chicory coffee is made by mixing the following components in parts by weight: 40-55 parts of chicory powder, 20-30 parts of instant coffee powder, 15-25 parts of non-dairy creamer, 2-3 parts of xylitol, and 0.05-0.1 part of caramel color. The chicory coffee is made by the following steps: preparing raw materials, freezing, drying, blending and packaging. The chicory coffee provided by the invention is reasonable in formulation, fine and smooth in taste, unique in flavor and rich in nutrition, and is dried by freeze-drying, the retention rate of chicory nutrients is improved, coffee is replaced with chicory extracts, which are easy to absorb by a human body, the loss of calcium in vivo caused by coffee drinking is avoided, the xylitol is adopted as a coffee sweetener to avoid the increase in blood sugar content of those who take the chicory coffee, and the chicory coffee is suitable for diabetics.

The invention provides plant energy drink for charging a body and a preparation method of the plant energy drink. The plant energy drink is prepared from the following components in parts by weight according to the following steps: firstly, making 1000 to 1020 parts of water, 120 to 140 parts of white granulated sugar, 3.5 to 3.9 parts of citric acid monohydrate, 1.84 to 1.88 parts of sodium citrate, 0.4 to 0.6 part of taurine, 0.08 to 1.2 parts of inositol, 0.008 to 0.012 part of nicotinamide, and 0.0008 to 0.0012 part of Vitamin B6 into diluted nutrient stoste, then adding 1.7 to 2.1 parts of guarana extract, 0.072 to 0.076 part of ginseng extract, 0.03 to 0.05 part of water-soluble Lepidium meyenii Walp powder, 0.05 to 0.09 part of gardenia yellow, 0.037 to 0.041 part of grape-skin red, and 0.0880 to 0.0884 part of plant mix fruit essence, and performing clarification and sterilization. The plant energy drink has the advantages of being capable of comprehensively supplementing bioelectricity and cytotrophy of a human body and energy required by the human body, effectively adjusting the sub-health status of the human body and inhibiting lesion, namely charging the body.

The invention relates to quick-frozen boiled dumplings applicable to diabetes and a preparation method thereof. The quick-frozen boiled dumplings are prepared by the method comprising the following steps: firstly, weighing the following raw materials in parts by weight: 15-20 parts of mulberry fruit, 15-18 parts of medlar, 20-26 parts of citrus chirocarpus, 10-13 parts of vine root, 12-16 parts of citron, 10-13 parts of poria cocos, 15-19 parts of milkvetch root and 5-8 parts of rhizoma anemarrhenae; secondly, mixing the raw materials, adding water and decocting for twice, namely adding 10 times weight of water for decocting for the first time for 2 hours and adding 8 times weight of water for decocting for the second time for 1.5 hours, respectively filtering extracts obtained by the twice decoction by virtue of a sieve of 160-180 meshes, concentrating filtrates until the density is 1.23-1.26g / cm<3> so as to obtain an extractum, mixing 1 part by weight of the extractum and 5-10 parts by weight of boiled dumpling powder, and then preparing the quick-frozen boiled dumplings by adopting the conventional quick-frozen boiled dumpling preparation process. By applying the boiled dumplings provided by the invention, islet cells can be nourished, the function of pancreas islet can be improved, the glycogenic index of food can be effectively controlled, the fasting glucose and the postmeal glucose can be reduced, the dosage of medicaments used for treating diabetes can be reduced, and the life quality can be improved.

The invention relates to a sugar-free spicy curry bread, characterized by comprising the materials with the weight percent: (1) outer skin: eggs 150-900 parts, sugar-free modifier 10-50 parts, middle wheat gluten 200-800 parts, baking powder 2-10 parts, barm 2-10 parts, mashed potatoes 2-10 parts, bread powder 10-100 parts; (2) filling: chicken 100-300 parts, onion bulb 1-2, garlic meat 2-5 parts, mixed bean 10-200 parts, milk sachet 5-10 parts, preserved chicken sauce 5-10 parts, pepper 0.1-1 parts, millet power 1-10 parts, spicy cooking materials 1-10 parts, liquid edible oil 20-100 parts. The inventive sugar-free spicy curry bread is mellow in taste, delicious in flavor, fragrant and soft in mouth feel, particularly for the breakfast of the diabetics.

The invention relates to the technical field of health-care foods, and discloses a snack powder composition. The snack powder composition comprises the following components in parts by weight of 90-100 parts of tomatoes, 90-100 parts of apples, 50-70 parts of vegetables, 18-20 parts of flos inulae, 7-9 parts of bunge cherry seeds, 6-10 parts of henbane seeds, 5-7 parts of folium artemisiae argyi,3-6 parts of rhizoma pinellinaepraeparata and 3-8 parts of terminalia chebula. Compared with the prior art, the scheme of the snack powder composition has the advantages that the flos inulae is monarch drugs, can nourish the spleen, promote digestion and promote gastrointestinal peristalsis, and can reinforce the effect of the tomatoes, the apples and the vegetables for conditioning the stomach and the intestines; the bunge cherry seeds and the henbane seeds are ministerial drugs, and can further promote gastrointestinal absorption and peristalsis, reinforce the function of the spleen and thestomach, diminish inflammation, promote urination, and condition the spleen, the stomach and the intestines; and the folium artemisiae argyi and the terminalia chebula are assistant drugs, strengthenthe health-care effects of the flos inulae, the bunge cherry seeds and the henbane seeds, are obvious in effects of nourishing the liver, protecting the kidney, benefitting qi and blood, conditioningthe stomach and the intestines and nourishing the spleen, can enable the whole snack powder to have the health-care effect of conditioning the intestinal tracts, also have the health-care effect on the spleen and the stomach, are obvious in action effects, and are thorough in conditioning effects on constipation and diarrhea. The diseases are not liable to recur.

The invention relates to low-GI total-nutrient meal replacement powder for intervening polycystic ovarian syndrome based on a ketogenesis principle and application of the low-GI total-nutrient meal replacement powder. The meal replacement powder is prepared from the following raw materials: freshly squeezed coconut oil, conjugated linoleic acid glyceride, linseed oil, olive oil, fish oil, high oleic acid sunflower seed oil, soybean oil, whey protein concentrate, soy isolate protein, hydrolyzed fish collagen, casein, rice protein, quinoa flour, chia seeds, konjac powder, inulin, fructo-oligosaccharide, L-carnitine, glutamine, enzymes, vitamin complex and mineral complex. The formula has the advantages that the energy supply ratio of the three nutrients is as follows: 70%-75% of fat, 3%-5% of carbohydrate and 20%-27% of protein. By utilizing the characteristics that MCT (medium-chain fatty acid) does not store fat and can quickly supply energy to a human body, insulin resistance is reduced, glycolipid metabolism disorder is improved, and the purpose of reducing weight is achieved. A scientific and convenient ketogenic diet replacement scheme is provided, and the ketogenic diet replacement scheme is convenient to implement and popularize in crowds.

The invention relates to a low-sugar low-fat cassava mooncake and a preparation method thereof. The low-sugar low-fat cassava mooncake is prepared from the following raw materials in parts by weight: 70 to 120 parts of cassava starch, 40 to 90 parts of corn starch, 30 to 85 parts of oat powder, 25 to 50 parts of Chinese yam powder, 40 to 60 parts of small red beans, 35 to 60 parts of mung beans, 30 to 55 parts of coix seeds, 20 to 50 parts of green tea, 15 to 35 parts of wolfberry fruit, 35 to 65 parts of Chinese chestnuts, 5 to 20 parts of shaddock peel, 30 to 50 parts of roasted pork, 1 to 15 parts of sunflower seed oil, 45 to 80 parts of black sesame, 60 to 90 parts of nut kernels and 5 to 20 parts of honey. The invention also provides the preparation method of the low-sugar low-fat cassava mooncake. The low-sugar low-fat cassava mooncake provided by the invention has natural color and luster, clear texture, smooth, soft and non-greasy taste and rich nutrition, is sweet and delicious, has low-sugar, low-fat and low-heat health-care effects, and is suitable for everyone to eat.

The invention discloses clear reed rhizome tea for conditioning the damp-heat constitution, and a preparation method thereof, and belongs to the technical field of tea. The clear reed rhizome tea forconditioning the damp-heat constitution is composed of the following raw materials in parts by weight: 15-25 parts of cassia seed, 3-8 parts of chrysanthemum flower, 0.5-2 parts of dandelion, 10-20 parts of cogon grass rhizome, 3-8 parts of reed rhizome, 10-20 parts of xylitol, 5-15 parts of lophatherum herb, 3-8 parts of purslane herb, 5-15 parts of hovenia seed, 2-6 parts of liquorice root, 3-8parts of pagodatree flower, and 3-8 parts of peppermint. The preparation method comprises the following steps: raw material pre-treatment, extraction solution preparation, drying and sterilization andcrushing, mixing, oven-drying, and sub-packaging.

The invention relates to a sugar-free ukleba bread and preparation method, characterized by comprising the materials with the following components: A: high-gluten flour 1000-1500 parts, yeast 10-20 parts, bread modifier 1-20 parts, light milk 50-100 parts, sugar-free modifier 20-100 parts; B: egg 50-200 parts, water 1000-1500 parts; C. butter 50-200 parts; D: salt 5-20 parts; E. walnut kernel 10-50 parts. The inventive sugar-free ukleba bread is soft and crisp, fragrant and sweet, deeply favored by wide consumers.

The invention discloses a special whole-grain noodle for diabetics and a preparation method thereof. The noodle comprises main materials and auxiliary materials, the main materials comprise wheat flour and whole grain flour, and the auxiliary materials comprise edible salt and drinking water. After the whole-grain raw materials are treated by a precise heat flow technology, grain seed coats are physically treated into small particles with the particle size of less than 50 microns, the particles are in a weak link state, the particles are added into the wheat flour through superfine grinding and are uniformly dispersed in dough, and the whole-grain endosperm powder is in a glassy state, and the opportunity that gastrointestinal tract amylase is in contact with wheat starch is reduced. The content of dietary fibers in the noodle is as high as 10% or above, so that the blood glucose response is low, the slow release of sugar in the digestion process is realized, the heat release time is long, and the glycemic index and the body weight are remarkably controlled. Therefore, the blood sugar level cannot be increased when the prepared noodle is eaten by diabetics.

The invention discloses a special whole grain rice for diabetics and a preparation method thereof. The components include main materials and auxiliary materials, the main materials include rice flour and whole grain powder; the auxiliary materials include drinking water and edible salt. After the whole grain raw material is processed by precise heat flow, the grain seed coat is physically processed into small particles below 50 microns, and these particles are in a weak link state. They are added to the rice flour through ultrafine grinding, and are evenly dispersed in the rice flour. And the whole grain endosperm powder presents a glassy state, which reduces the chance of gastrointestinal amylase contacting starch. The dietary fiber in whole grain rice is as high as more than 10%, which can make the blood sugar response low, realize the slow release of sugar in the digestion process, make the heat release time longer, and significantly control the blood sugar index and body weight. Therefore, eating whole grain rice specially for diabetics will not Raise blood sugar levels.

The invention discloses a special whole grain noodle for diabetics and a preparation method thereof. The components include main materials and auxiliary materials, the main materials include wheat flour and whole grain flour, and the auxiliary materials include edible salt and drinking water. After the whole grain raw material is processed by precise heat flow technology, the grain seed coat is physically processed into small particles below 50 microns, and these particles are in a weak link state. They are added to the wheat flour after superfine grinding, and they are evenly dispersed in the dough. And the whole grain endosperm powder presents a glassy state, which reduces the chance of gastrointestinal amylase contacting wheat starch. The dietary fiber in noodles is as high as 10%, which can make the blood sugar response low, realize the slow release of sugar in the digestion process, make the heat release time longer, and significantly control the blood sugar index and body weight. Therefore, eating the noodles prepared by the present invention will not increase the blood sugar level for diabetics.

The invention provides a production process and method for extracting soybean oligosaccharide, and aims at providing a production process of soybean oligosaccharide which is more stable in acid and base. The production process is characterized in that an enzyme preparation is added at the beginning of saccharification for acting for 5-20 hours, and the produced oligosaccharide is hydrogenated and saccharified at high temperature and high pressure. The key to the production of soybean oligosaccharide is utilizing synergism of the enzyme preparation. The produced oligosaccharide is hydrogenated at high temperature and high pressure to produce soybean oligosaccharide, wherein the temperature is controlled at 80-130 DEG C, the pressure is controlled at 8.0-10.0 MPa, and the pressure and temperature are the keys to control. The production process and method provided by the invention has the beneficial effects and advantages that: compared with the similar products produced by the prior art, the hydrogenated dextrin produced by the process provided by the invention has the advantages of good heat resistance, stability in acid and base, and no maillard reaction.

The invention belongs to the technical field of health food production, and discloses an anti-smog drink, a preparation method and an application thereof. The anti-smog drink provided by the invention has a scientific formula, and the compatible components complement each other, which enhances the original medicinal, food and drug effects, and can be regulated in many ways to achieve the effects of nourishing yin and moistening the lungs, clearing the lungs and relieving cough, and has the effect on preventing smog and haze. It has a good effect on cough, phlegm and other symptoms. At the same time, the phagocytic function of macrophages can be enhanced by means of clearing and moistening the lungs, thereby enhancing the defense ability of the lungs, and preventing PM2.5 from entering the blood through the alveoli, hindering normal blood circulation and causing a series of cardiovascular diseases.

The invention discloses a preparation method of balsam pear / green tea sugar-reducing buccal tablets. The balsam pear green tea sugar-reducing buccal tablets are characterized by the following raw materials in parts by weight: 0.2-0.4g of balsam pear educt, 0.1-03g of instant green tea powder, 1.0-1.3g of corn starch, 0.5-0.8g of beta-annular dextrin, and 3.0-4.0 g of xylitol, the right amount ethanol is added to wet for granulation after the raw materials are fully mixed to be uniform, the granules are dried in a baking oven at 50-60 DEG C, and buccal tablets of a certain standard are prepared through pressing. The hardness of the buccal tablets is moderate after being pressed by adopting the technical formulation, The buccal tablets have no an adhesion feel, the sweetness is proper, and the buccal tablets have specific sweetness and bitterness and tea incense relish of balsam pears and green tea. The preparative balsam pear green tea sugar-reducing buccal tablets provided by the invention have an subsidiary sugar reducing pharmacological functions and has a certain food therapy nutritive value, the mouthfeel is good, the carry and consumption are convenient, and the balsam pear green tea sugar-reducing buccal tablets have better market application and popularization value.

The invention relates to quick-frozen boiled dumplings applicable to diabetes and a preparation method thereof. The quick-frozen boiled dumplings are prepared by the method comprising the following steps: firstly, weighing the following raw materials in parts by weight: 15-20 parts of mulberry fruit, 15-18 parts of medlar, 20-26 parts of citrus chirocarpus, 10-13 parts of vine root, 12-16 parts of citron, 10-13 parts of poria cocos, 15-19 parts of milkvetch root and 5-8 parts of rhizoma anemarrhenae; secondly, mixing the raw materials, adding water and decocting for twice, namely adding 10 times weight of water for decocting for the first time for 2 hours and adding 8 times weight of water for decocting for the second time for 1.5 hours, respectively filtering extracts obtained by the twice decoction by virtue of a sieve of 160-180 meshes, concentrating filtrates until the density is 1.23-1.26g / cm<3> so as to obtain an extractum, mixing 1 part by weight of the extractum and 5-10 parts by weight of boiled dumpling powder, and then preparing the quick-frozen boiled dumplings by adopting the conventional quick-frozen boiled dumpling preparation process. By applying the boiled dumplings provided by the invention, islet cells can be nourished, the function of pancreas islet can be improved, the glycogenic index of food can be effectively controlled, the fasting glucose and the postmeal glucose can be reduced, the dosage of medicaments used for treating diabetes can be reduced, and the life quality can be improved.

The invention relates to the field of foods, in particular to health-preserving porridge for old people and a making method of the health-preserving porridge. The health-preserving porridge consists of the following raw materials in parts by weight of 10-30 parts of Chinese yams, 10-30 parts of semen lablab album, 6-15 parts of spina date seeds, 3-12 parts of lily bulbs, 3-12 parts of radix codonopsis, 3-12 parts of lotus seeds, 3-12 parts of radix angelica sinensis, 3-12 parts of herba rhodiolae, 3-12 parts of gordon euryale seeds, 10-30 parts of starch and 6-15 parts of xylitol. The making method comprises the following steps of weighing the raw materials, stir-frying the weighed raw materials, performing crushing, performing mixing, performing packing and the like. The making method issimple and reasonable, the health-preserving porridge for old people made by the method is reasonable in formula, delicious in taste, balanced in nutrients, convenient to eat and high in practicality.