61results about How to "Increase glucose levels" patented technology

The invention features compositions, methods, and kits for the treatment of metabolic disorders such as diabetes and obesity.

The invention relates to a method for minimizing mean blood glucose levels in an insulin dependent patient by administering insulin to the patient in a sufficiently fast manner to provide a difference of 50% or less between high and low blood glucose levels. Advantageously, the insulin is administered to the patient by jet injection and the high and low blood glucose levels differ by an amount that is less than that which would be obtained after injection of insulin by a conventional needle syringe. The invention also relates to a method for reducing mean blood glucose levels in an insulin dependent patient that is receiving insulin through a conventional syringe and needle arrangement. This method provides for administration of the insulin to the patient by jet injection rather than by the syringe by substituting a jet injector for the syringe.

Methods and compositions for treating a blood glucose condition involve identifying a suitable subject and administering an effective amount of a composition that contains one or more of an opioid antagonist, an anticonvulsant, and a psychotherapeutic agent. The compositions can include insulin. In some embodiments, such methods and compositions can be used to modulate a blood glucose level. In preferred embodiments, such methods and compositions are useful for increasing a subject's sensitivity to insulin.

The invention discloses a method for recovering coin protein sugar dregs and preparing protein nitrogen sources and nitrogen-containing syrup in the production of enzymatic corn starch sugar, comprising the steps of size mixing, liquefying, saccharifying, standing separation, centrifugal separation, proteolysis, concentration, drying, compounding, and the like. In the invention, protein is condensed under the heat flash of liquefying, the protein sugar dregs concentrate and float upwards in saccharifying, the sugar dregs are recovered through the steps of standing separation and centrifugal separation, the sugar dregs are dried into protein, or the sugar dregs are hydrolyzed to prepare protein nitrogen sources, and the nitrogen sources can be compounded with syrup to form nitrogen-containing starch syrup for fermenting. Clarified saccharification liquid after centrifugal separation is decolored, filtered, refined and concentrated, and starch syrup products are obtained. The majority of lentous sugar dregs in the saccharification liquid are removed before the treatment of decoloring and filtering, and the decoloring and filtering performance of the material is better. The use level of active carbon, and the like can be properly reduced, the production capability of filtering equipment is improved, and the frequency of the loading and unloading of filters as well as the consumption of washing waste water and various kinds of loss are greatly reduced.

The invention relates to methods of treating or preventing obesity, type 2 diabetes, metabolic syndrome, or glucose intolerance using pyrido[3,2-e]pyrazines which are inhibitors of PDE10. The invention further relates to methods of reducing body fat or body weight.

The invention relates to the technical field of food processing, in particular to composite gel and a cereal suspension beverage and preparation methods thereof. The composite gel is prepared from curdlan, gellan gum, sodium carboxymethyl cellulose and water. The gellan gum, the sodium carboxymethyl cellulose and the curdlan are used in a matched way; then, the obvious cooperative and synergistic effects can be achieved; the water preservation performance of the gel can be obviously improved. The cereal suspension beverage product provided by the invention belongs to a particle suspension cereal beverage processed by using husked mungbean, oat, coix seeds, white granulated sugar, fruit juice, curdlan, gellan gum, sodium carboxymethyl cellulose, pigments and food flavoring through a scientific and reasonable processing process. The product has the advantages that nutrition and health are realized; the mouthfeel is fresh and cool; the stability is high; the mungbean grains in the product have mild color; the curdlan particles have high elasticity; the beverage is suitable for common people to drink.

The invention discloses compound nourishing wine and a making method thereof. The compound nourishing wine comprises a nutrient extracting solution, wherein the nutrient extracting solution comprises a black date extracting solution prepared by performing solid fermentation on red dates, a black Chinese wolfberry fruit extracting solution, a black bean extracting solution, a black sesame extracting solution and a black garlic extracting solution; black dates obtained by performing solid fermentation on the red dates are characterized in that cane sugar content is lowered, fructose and glucose contents are increased, and fructo-oligosaccharide content is increased; total acid is increased, and mainly oxalic acid and citric acid are increased; flavonoid content and polyphenol content are high; cyclic adenosine monophosphate is abundant, and important physiological activity is achieved; moreover, the black date extracting solution obtained by performing solid fermentation on the red dates is obtained through treatment under an ultrahigh pressure of 100 to 150Mpa for 20 to 30 seconds; compared with an untreated black date, the treated black date has the advantages that the juice yield is increased by 10 to 15 percent, the active substance extracting rate is increased by 30 to 40 percent, and the effect of the nourishing wine is brought into play.

The invention discloses an oat and rice flour 3D printing food material, and belongs to the field of 3D printing materials. The oat and rice flour 3D printing food material is prepared from, by weight, 60-70 parts of rice flour, 10-15 parts of oat powder, 10-15 parts of water, 8-10 parts of fresh milk, 3-5 parts of buckwheat flour, 3-5 parts of vegetable oil, 2-3 parts of honey, 2-3 parts of xylitol, 2-3 parts of salt, 2-3 parts of maltodextrin, 2-3 parts of dietary fibers, 1-2 parts of emulgator and 0.1-0.2 part of essence. The low-sugar and low-fat raw materials are adopted, no chemical additive is included, pollution is avoided, and the material is healthier. Oat contains rich starch, protein, fat, B-group vitamin, nicotinic acid, folic acid, pantothenic acid, calcium, iron and other nutritional ingredients. 3D printing is adopted, diversified, individual and automatic manufacturing of products can be achieved, and the variety of the 3D printing food material is enriched. The nano rice flour is adopted, and therefore the process requirement of 3D printing can be met. The selenium-rich rice flour is adopted, therefore, the element selenium needed by the human body is supplemented, and the needs of different consumers are met.

The present invention is directed to the use of modulators of the mammalian target of rapamycine (mTOR) pathway, glucose and/or glucose enhancers for treating retinal disorders and, in particular, for prolonging the viability of cone cells.

The invention relates to a sow health-care feed capable of improving milk quality and relieving constipation and a preparation method of the sow health-care feed. The sow health-care feed comprises 30-50 parts of corn, 15-20 parts of soybean meal, 5-10 parts of DDGS, 1-2 parts of lactoferrin, 2-3 parts of wheat hydrolyzed protein, 15-30 parts of dietary fiber, 0.4-0.8 part of glycyrrhetinic acid, 1-2 parts of compound grease, 0.5-1 part of compound probiotic powder, 5-10 parts of a compound Chinese herbal medicine composition, 3-5 parts of a compound sugar preparation, 0.2-0.5 part of edible salt, 0.4-0.8 part of calcium hydrophosphate,0.05-0.1 part of a composite acidifying agent, 1-2 parts of lysine, 0.8-1.5 parts of threonine, 0.8-1.5 parts of tryptophan, 1-3 parts of compound vitamin, 0.5-1 part of choline chloride, 0.2-0.5 part of antioxidant, 0.2-0.5 part of zinc sulfate and 0.2-0.4 part of medical stone powder. The health-care feed for the sows has the characteristics of high efficiency, safety, greenness and the like, and can obviously improve the lactation yield of the sows, improve the milk quality of the sows, improve constipation of the sows, accelerate removal of endotoxin in organisms and improve the immunity of the sows by regulating the endocrine system of the sows and promoting prolactin secretion.

The invention discloses a method for preparing hulless oat scent healthcare baijiu and belongs to the technical field of wine making. Hulless oat is used as the main material, aspergillus oryzae, aroma-producing yeast and medium-high temperature yeast are used as the saccharification fermentation starter, hulless oat scent soft-taste baijiu produced with the solid-state fermentation method is used as the base liquor, a pleurotus eryngii seasoning source is prepared through pretreatment, homogenizing, enzymolysis, centrifugation and sterilization of fresh pleurotus eryngii, a flavoring agent is added, and the hulless oat scent healthcare baijiu is obtained through blending. The healthcare baijiu has a multi-layer composite aroma including outstanding hulless oat scent and rich mushroom scent and tastes soft and refreshing, aftertaste is clear and comfortable, and the liquor body is rich; meanwhile, the healthcare baijiu can improve immunity, reduce 'three highs' and resist tumor.

The present invention discloses high content oat traditional cooked wheaten food and belongs to the technical field of cooked wheaten food manufacturing. The high-content oat traditional cooked wheaten food comprise the following components in mass percentages: 60%-80% of oat flour, 5%-10% of enzymolyzed oat water, 5%-8% of high-altitude black highland barley flour, 5%-8% of high-altitude white highland barley flour, 10%-15% of vital gluten and 10%-15% of wheat flour. The enzymolyzed oat water and other water contents are used to regulate the oat flour and highland barley flour, can improve gluten degrees of the oat flour and highland barley flour, and enable the two flour with high nutritional values to form dough. By adding the enzymolyzed oat water to knead the dough, beta-glucan in theoat flour and highland barley flour can be better fused and decomposed to facilitate body's absorption from inside to outside. The high content oat traditional cooked wheaten food breaks through staple food structures of Chinese people dominated in rice and wheat flour for hundred years, and home-style and traditional staple food of noodles, steamed buns, steamed twisted rolls, pies, etc. mainlyusing the oat flour are increased.

The invention relates to the technical field of animal feed, in particular to beta-glucan (salecan) capable of increasing the fattening pig growth performance and improving the meat quality and application thereof in fattening pig feed. The beta-glucan capable of increasing the fattening pig growth performance and improving the meat quality is salecan and a fermentation product of Agrobacterium sp. ZX09, and the adding amount of the beta-glucan (salecan) in the fattening pig feed is 50-200 mg/kg. The beta-glucan has the advantages that the average daily gain and nutrient digestibility of fattening pigs are increased, intestinal floras are improved, the water holding capacity, inosinic acid in meat and unsaturated fatty acid are improved, and the flavor of the meat is significantly improved.

The invention discloses compound probiotic-containing fermented red jujube jam. The compound probiotic-containing fermented red jujube jam is prepared from the following components in parts by weight:100-200 parts of red jujube, 50-100 parts of raspberry, 100-150 parts of white granulated sugar, 0.1-1 part of citric acid, 0.01-0.1 part of cellulose and 0.1-14 parts of a fermenting agent. The invention further provides a preparation method of the compound probiotic-containing fermented red jujube jam. The compound probiotic-containing fermented red jujube jam utilizes red jujube skin very well, does not contain a thickening agent, is rich in pulp, delicious with slight sweetness and sour, long in storage life and delicate in mouth feel, is unlikely to layer and deteriorate, and is rich innutrient content.

The invention provides a process for preparing maltose by a high-temperature liquification method. The process comprises the following steps: performing pulp conditioning on starch and water until 18 to 20 baume degrees to obtain mixed starch pulp; adjusting the pH value of the mixed starch pulp to be 3.0 to 3.5 by using sulfuric acid, performing primary jetting at the temperature of 150 to 160 DEG C, and adding fungal enzyme into liquefied liquid to obtain saccharified liquid; adding diatomite into the saccharified liquid, filtering by using a sheet frame, adding activated carbon into the filtrate, and performing decoloring treatment by an Amar filtering machine to obtain decolored saccharified liquid; passing through ion exchange resin, wherein the discharging conductivity of the saccharified liquid after ion exchange is less than or equal to 20 us/cm; pumping the saccharified liquid after ion exchange into a quintuple-effect evaporator and performing evaporation and concentration, wherein the concentration after concentration is 75 percent. The aim of the process is as follows: the enzyme preparation is saved by the high-temperature liquification method under the condition of not adopting amylase.

The invention provides a production technology of the low-oligosaccharide edible glucose. Wheat starch is used as a raw material, so that the composition of the edible glucose product is optimized; heat preservation and pressure maintaining measures are adopted for liquefaction, so coagulation of proteins in the wheat starch is promoted, and the filtering speed is increased; double-method separation is adopted, so that the protein removal rate is increased, the saccharification yield is increased, and the filtering speed is increased; ceramic membrane refined filtration and bacterium-reducingfiltration are adopted in the production process, so that the material purity in the edible glucose production process is improved, and the flavor and taste of the finished edible glucose product arepurified; and the saccharification DX value is increased, and the processes of mother throwing purification, separation, oligosaccharide reduction and the like are utilized, so that the glucose content of the product is increased, the oligosaccharide content is fully reduced, and the requirements of special customers in the market are met.

The invention discloses a CaFe2O4 type magnetic solid catalyst and an application thereof. According to the invention, a composite metal hydroxide is synthesized with a co-precipitation method by using metal salt and a precipitating agent; the metal hydroxide is dried, and is calcined under a high temperature, such that the required magnetic solid catalyst is obtained. The catalyst has a relatively high catalytic activity, and can be used for catalyzing cellulose hydrolysis with a high efficiency for preparing glucose. The obtained cellulose hydrolysate is neutral, and has high glucose content. After use, the catalyst can be recycled with a high efficiency by using electromagnet equipment, and can be used again. With the catalyst, cellulose hydrolysis cost can be substantially reduced, and cellulose hydrolysis efficiency can be improved. The catalyst provided by the invention is advantaged in abundant raw material, simple preparation method, low production cost, and good reproducibility.

The invention discloses a dietary fiber powder and a preparation method thereof. The dietary fiber powder comprises the following components by weight: 20-34 parts of hawthorns, 25-47 parts of walnutpowder, 50-60 parts of soy milk powder, 18-30 parts of white fungus, 40-57 parts of oatmeal, 18-24 parts of malt, 24-34 parts of burdock, 14-25 parts of bamboo fungus, and 18-23 parts of an additive.The preparation method includes the following steps: pretreatment of hawthorns, burdock and bamboo fungus, dehydration and tableting, preparation of mixed raw material powder, preparation of semi-finished products, preparation of finished product and packaging. The dietary fiber powder effectively improves intestinal health, prevents rectal cancer, and also helps to lose weight, and further has the effects of enhancing the immunity of human body, resisting aging and cancer; and the prepared dietary fiber powder has a large specific surface area and can be quickly dissolved. The invention alsoprovides an ultra-fine pulverizing device; and the device not only has high pulverization efficiency, but also conducts double-sided drying of the pulverized materials, and overcomes the defect of sticking of powder in the pulverizing device.

The invention discloses a highland barley low-sugar crisp skin moon cake. The moon cake includes the following components in parts by weight: 30-45 parts of highland barley powder, 5-10 parts of low-fat milk powder, 10-15 parts of shortening, 5-10 parts of salted egg yolk, 10-15 parts of xylitol, 5-10 parts of walnut powder, 5-10 parts of honey, 10-15 parts of sesame, 5-10 parts of mung bean powder, and 5-10 parts of lemon juice. According to the moon cake, the highland barley is used as a main raw material of the moon cake, the highland barley is rich in beta-glucan and can reduce the increase of the glucose content in blood, and the xylitol is used to replace white granulated sugar to reduce the sugar content in the moon cake, so that the moon cake is suitable for being eaten by patientswith diabetes, hypertension and hyperlipidemia, and the edible value of the moon cake is improved; the low-fat milk powder and the mung bean powder are added, so that more lysine can be provided forthe moon cake, the lysine content in the moon cake is increased, and the nutritional value of the moon cake is improved; and the lemon juice is added, so that the appetite of consumers can be increased, the greasy feeling of the moon cake can be reduced, and the fruit fragrance is given to the moon cake.

The present invention discloses an industrial production method of a germinated millet steamed bun and belongs to the technical field of germinated millet. The industrial production method of the germinated millet steamed bun is as follows: germinated millet is milled to obtain milled millet and millet bran, after the milled millet is crushed and the millet bran is ultra-finely crushed, flour, yeasts, wheat gluten and water are added, the materials are mixed, dough kneading is conducted to prepare dough, and fermenting, shaping, second fermenting, temperature controlled steaming and cooling are conducted to obtain the germinated millet steamed bun. The steamed bun prepared by using the method contains the germinated millet, nutritional value of the steamed bun is greatly increased, at thesame time, during production processes of the production method of the germinated millet steamed bun, due to the fact that processing characteristics of base materials are similar to those of the flour, a situation that higher content of the germinated millet leads to more difficult processing does not exist, the whole process is very easy and can greatly improve production efficiency of the steamed bun, and at the same time, a qualified rate of the steamed bun is also relatively high.