72results about How to "Inhibit blood sugar rise" patented technology

The present invention aims to provide a pastry moon cake and a preparation method thereof. The preparation method includes water-oiled dough production, pastry production, a pastry filling process, filling production, raw cake production and a baking process, wherein warm water is used in the production of water-oiled dough, and the temperature of the warm water is controlled at 40-80 DEG C, and green tea powder is added in the production process of fillings. Beneficial effects of the pastry moon cake: grease contents and sugar contents in moon cakes are reduced by using vegetable oil instead of traditional animal oil and using xylitol instead of sucrose in the moon cake production process, so that the pastry moon cake can inhibit the increase of blood sugar and fat accumulation in the human body, and is suitable for diabetics and the elderly to eat; and the introduction of green tea powder into the traditional five-kernel fillings makes the pastry moon cake light in taste and delicate in fragrance, healthy and nutritional.

The invention discloses a composite probiotic liquid for preventing diabetes and controlling body weight and a preparation method thereof. The composite probiotic liquid contains saccharomyces boulardii, acetobacter xylinum, lactobacillus plantarum, bifidobacterium adolescentis, bacillus licheniformis, clostridium butyricum, arabinose, xylooligosaccharide and bacterial cellulose and the like. After probiotics and prebiotics of the composite probiotic liquid enter the human body, the absorption of glycogens such as glucose by the intestinal tract can be quickly reduced, and thus the body weight is controlled and blood glucose is reduced. Clinical test results indicate that for a patient who orally administers the composite probiotic liquid, it is determined preliminarily that the composite probiotic liquid is more excellent than pure application of metformin in the aspects of time for blood glucose to meet the standard, sugar tolerance improvement, insulin improvement and c-peptide release, and has a remarkable weight loss effect. In addition, the composite probiotic liquid indeed has curative effects in the aspects of functions of improving insulin resistance and protecting islet cells and has no side effect.

The present invention relates to one kind of composite beverage and its preparation process. The composite beverage is prepared with wolfberry fruit, chrysanthemum, cassia seed, mulberry leaf and haw in certain weight proportion. It has the health functions of clearing away liver-fire to treat eye diseases, dispelling wind and heat, invigorating kidney and benefiting qi, and possesses obvious effect of treating eye fatigue, blurring eyesight, myopia, etc. The health beverage has no side effect.

A fermented tea produced by primary-drying tea material leaves by means of a primary tea rolling dryer (primary drying step) to adjust the moisture content of raw leaves (tea material leaves) of bancha with low qualities (the second crop of tea, the third crop of tea, the shuto-bancha, the skiffed leaves of tea, and the like) to a constant moisture; subsequently, providing them in a tea roller (tea rolling step); adding loquat leaves during the tea rolling step in order to knead loquat leaves together with the tea material leaves; and fermenting and drying the kneaded tea material leaves and loquat leaves. The fermented tea is formed into a composition having, as an active component, the fermented tea obtained by tea-rolling processing of tea material leaves and loquat leaves, and an extract contained in the fermented tea.

The invention belongs to the technical field of medicines capable of lowering blood sugar, and provides oleanolic acid derivatives disclosed as Formula I and salts thereof, wherein n=1, 2, 3 or 4; and R1 and R2 can be hydrogen, C1-C4 straight-chain or branched-chain alkyl group, carboxyl group, phenyl group, halogen or halogenated methyl group, or R3 is straight-chain or branched-chain alkyl group. The invention also relates to a preparation method of the compounds and salts thereof, a medicinal composition which uses the compounds as active effective constituents, and application of the compounds in medicines for lowering blood sugar.

The invention relates to the technical field of foods, in particular to mulberry enzyme powder and a preparation method of the mulberry enzyme powder. The mulberry enzyme powder is characterized by mainly comprising the following raw materials in parts by weight: 70-85 parts of mulberry enzyme protoplasm and 15.0-30 parts of resistant dextrin. The mulberry enzyme powder is prepared by subjecting the mulberry enzyme protoplasm to powder spraying, is easier for people to eat; a proper amount of L-arabinose and xylitol are added to promote the absorption of minerals in the mulberry enzyme powder,so that nutrient elements in the mulberry enzyme powder can be absorbed and utilized by a human body to the maximum extent; and meanwhile, the raw materials are granulated through a boiling granulator, so that a finished mulberry enzyme powder product is not easy to agglomerate, and the shelf life of the mulberry enzyme powder is prolonged.

The invention discloses a preparation method of compound ginseng and black ginkgo nut filled chocolate. Besides the characteristics of the conventional primary taste chocolate, ginseng, radix astragali and boxthorn fruit are added in the compound ginseng and black ginkgo nut filled chocolate. The preparation method comprises the following steps: adding the ginseng, radix astragali and boxthorn fruit in the conventional primary taste chocolate, extracting and concentrating to obtain a concentrated liquid material; immerging dried black ginkgo nuts into the concentrated liquid material to prepare core materials; and then mixing melted chocolate with the core materials in a proportion that the content of the core materials are 30%-70% by mass of that of the melted chocolate, coating, forming, cooling and hardening. The compound ginseng and black ginkgo nut filled chocolate not only satisfies the requirement of people on chocolate products but also can strengthen the functional requirement of chocolate products; the physiological adjustment function can be strengthened for people suffering from hyperlipemia and hyperglycemia when the chocolate is eaten; and the compound ginseng and black ginkgo nut filled chocolate has beneficial health effect, and simultaneously has the health effects of improving the memory, delaying the process of decrepitude, resisting oxidation and increasing the immunity.

The invention provides body-shaping solid beverage. The body-shaping solid beverage comprises, by weight, 30-50 parts of water-soluble dietary fibers, 20-40 parts of grain formula powder, 5-15 parts of prickly pear juice powder, 3-8 parts of instant tea powder, 1-5 parts of brown algae extracts and 0.05-0.08 part of sweeteners. The body-shaping solid beverage has the advantages that the body-shaping solid beverage is natural and non-transgenic, is made of vegetarian sources, does not contain common allergens, a body-shaping mechanism is unique, normal diet of a drinker is unaffected, and absorption and utilization of parts of calorie nutrition components are blocked, so that the weight of the drinker can be successfully controlled while the drinker can enjoy tasteful food, an excellent mental state and the excellent work efficiency of the drinker can be kept, the body-shaping solid beverage is a novel product with weight control and health promotion effects, and the like.

The invention discloses a sugar-controlled sweetheart cake, in particular to a sweetheart cake for stopping saccharose and glucose from being absorbed. The sugar-controlled sweetheart cake is prepared from the following components in percentage by mass: oil skin: 10 to 90 percent of high-gluten flour, 1 to 60 percent of low-gluten flour, 5 to 30 percent of edible oil, 10 to 50 percent of water or maltitol (liquid), 10 to 50 percent of saccharose, 1 to 30 percent of tagatose and 1 to 30 percent of L-arabinose; flaky pastry: 1 to 100 percent of low-gluten flour, 20 to 30 percent of edible oil and 1 to 10 percent of shelled melon-seed; filling: 1 to 100 percent of glutinous rice flour, 10 to 50 percent of saccharose, 1 to 20 percent of salad oil, 1 to 30 percent of tagatose, 1 to 30 percent of L-arabinose and a proper amount of water or maltitol (liquid). A production method comprises the following steps: firstly, preparing the filling; secondly, preparing the oil skin; thirdly, preparing the flaky pastry; fourthly, preparing a wrapper; fifthly, wrapping the filling; sixthly, baking. According to the sugar-controlled sweetheart cake disclosed by the invention, the L-arabinose and the tagatose are added in raw materials, thus stopping the absorption of a human body to the saccharose and the glucose, inhibiting the increasing of postprandial blood sugar and reducing the intake of fat.

The invention relates to a method for producing edible wine by saccharification and fermentation of waxy wheat. The method comprises the following steps: washing the waxy wheat, removing impurities, adding tap water, steaming and boiling for 50-70 minutes, spreading for cooling till room temperature, then adding distillery yeast for white liquor, then placing at the temperature of 28-30 DEG C, culturing bacteria, saccharifying for 23-25 hours, loading into a container for closed fermentation for 7 days, finally adding the equal weight of cold boiled water for soaking for above 4 hours and filtering so as to get wine liquid. The method disclosed by the invention has the characteristics of convenient operation, short cycle and capability of saving energy consumption. Converted mash prepared by the method disclosed by the invention can not only be used for producing the edible wine by fermentation, but also be used for further processing to form a waxy wheat food.

The invention belongs to the field of wine brewage, and concretely relates to a plum fruit wine containing L-arabinose, and a production method thereof. The production method of the plum fruit wine containing L-arabinose is provided to solve technical problems. The method comprises the following steps: producing plum fermentation wine base, plum distillation wine, plum fruit aroma increasing wine and plum fruit kernel aroma increasing wine, uniformly mixing the plum fermentation wine base, the plum fruit aroma increasing wine and plum fruit kernel aroma increasing wine, adjusting the sugar degree and the acidity, and post-processing the adjusted mixture to obtain the plum fruit wine containing L-arabinose. The plum fruit wine containing L-arabinose, produced through the method, solves the problems of high sucrose content and unsuitableness for diabetic people to drink of present semi-sweet and sweet fruit wines.

The invention relates to a special clinical nutrition formula for climacterium women. The special clinical nutrition formula comprises protein, fat, carbohydrate, dietary fibers, macroelements, trace elements, fat-soluble vitamins, water-soluble vitamins, dietary essence, medicinal and edible components, natural plant compounds and a new resource food. The invention further relates to a preparation method of the clinical nutrition formula. The preparation method comprises the following steps of preparing all the components into powder in advance: preparing the medicinal and edible components into powder through alcohol extraction, water extraction, concentration and spray drying, and preparing the vitamins and fat into powder through microencapsulation treatment; or preparing all the components into powder through emulsifying, homogenizing and spray drying by a wet-method technology. Through screening and compounding of all the components, the nutrition formula provides comprehensive ample nutrition support for the climacterium women, so that the endocrine of women is regulated, normal secretion of hormones is maintained, various symptoms of climacterium are relieved, the metabolism function of organisms and organs is recovered and strengthened, the loss of bone mass is delayed, and senescence is delayed.

The invention relates to a preparation method of a coix seed extract. The method comprises the steps as follows: S1, drying and crushing coix seeds to obtain coix seed flour; S2, removing starch and fat in the coix seed flour through acid treatment and addition of a degreasing agent; S3, performing dynamic superhigh-pressure microfluidization treatment on coix seed pulp to promote dissolution extraction of polysaccharide and protein in the coix seed pulp; S4, adjusting the mass concentration of the coix seed pulp, adding an ionic strength regulator to regulate the ionic strength of the coix seed pulp, and adjusting the pH of the coix seed pulp; S5, adding an organic polymer adsorbent to the coix seed pulp to adsorb protein and polysaccharide agglomerates; S6, performing standing and filtration, collecting a filtered-out organic polymer adsorbent, and sequentially eluting polysaccharide and protein; and S7, removing starch and grease again through low-temperature settlement and centrifugal degreasing to finally prepare a coix seed emulsion containing polysaccharide and protein. The prepared coix seed emulsion is compounded into instant compound coix seed flour.

The invention discloses a flavored seafood rice crust and a processing method thereof. The flavored seafood rice crust is composed of the following raw materials by weight part: 200-300 of rice, 40-50 of oat flour, 20-30 of freeze-dried water chestnut powder, 8-12 of phyllanthus emblica powder, 20-25 of sliced squid, 10-20 of scallop meat, 20-30 of laver, 8-12 of seaweed powder, 20-30 of Hypsizygus marmoreus, 5-10 of lemon juice, 1-2 of Lagochilus leiacanthus, 1-2 of Polygonum chinense, 2-3 of chestnut leaves, 1-3 of seeds of greenish lily, 1-2 of Hypericum japonicum, 8-15 of a health-care flavoring agent, 15-20 of rice vinegar, and 10-15 of coix seed oil. The flavored seafood rice crust provided by the invention is added with a variety of seafood raw materials, which are reasonably collocated with laver, seaweed, Hypsizygus marmoreus and other food materials. The obtained finished product is delicious and crispy, has unique flavor and is very popular. At the same time, the formula is added with Chinese medicinal ingredients, which have a synergistic effect, can supplement the human body necessary nutrition, and simultaneously can clear heat and reduce pathogenic fire, help digestion and invigorate spleen, strengthen the body constitution, and are beneficial to human health.

The invention relates to an oral liquid for relieving cough, treating asthma and detoxicating, which is prepared mainly from mulberry leaf, apricot seeds and white sugar. The oral liquid can be used for treating wind-heat type chronic bronchitis, or used as health food.

The invention discloses a sugar-controlled fried dough twist for restraining saccharose and glucose absorption. The sugar-controlled fried dough twist is prepared from, by mass, 5-80% of flour, 0.2-5% of yeast, 0.1-30% of L-arabinose, 0.1-30% of tagatose, 5-50% of saccharose, 3-16% of eggs, 3-14% of linseed oil, 0.2-5% of baking powder, 0.2-6% of edible alkali, 0.1-2% of edible salt and 9-13% of warm water. The manufacturing method of the sugar-controlled fried dough twist comprises the steps of 1, manufacturing a leavened dough; manufacturing a dough; 3, performing segmentation; 4, manufacturing a crude twist; 5, frying the twist; 6, packaging a finished product. The L-arabinose and tagatose are added into raw materials, people are prevented from absorbing saccharose and glucose, postprandial blood sugar increase is restrained, fat intake is reduced, the problem that diabetic population and the crowd avoiding sugar cannot eat twists are solved, and the sugar-controlled fried dough twist can be used for improving high glucose, high oil and high fat of traditional pastries.

The invention discloses enzyme stoste with a blood sugar reduction function. The enzyme stoste is prepared by inoculating vegetables of seven colors as raw materials, together with red dates, lycium barbarum, ginseng, burdock, green propolis, tender willow leaves and the like, with probiotic fermentation strains through screening, proliferation and metabolism and fermentation. The vegetables of seven colors refer to 35 vegetable foods of seven colors, namely red, orange, yellow, green, blue, indigo and purple. Due to orientation selection, proliferation and metabolism of bacterial strains such as lactobacillus, yeast and bifidobacterium in a probiotic liquid, conversion of absorbable small-molecular metabolite is achieved, furthermore secretion of insulin is regulated, and the function of assisting blood sugar reduction is achieved.

The invention discloses high-protein hypoglycemic yogurt capable of improving sleep and a preparation method thereof. The hypoglycemic yogurt comprises dry basis components in parts by mass as follows: 50-80 parts of a yogurt milk based raw material, 10-20 parts of protein mulberry, 5-15 parts of bitter gourd, 5-15 parts of okra, 5-15 parts of kudzuvine roots, 5-10 parts of shaddock, 1-5 parts offructooligosaccharide, 1-5 parts of xylitol and 5-10 parts of concentrated whey protein. The preparation method of the yogurt comprises the steps of raw material mixing, grinding, homogenization, sterilization and fermentation culture. The hypoglycemic yogurt has the advantages of good quality, high protein content and rich nutrients, can reduce blood glucose, improve sleep and meet the requirement of high protein required by the human body, and has very important significance in effectively preventing and treating diabetes and improving life quality of people.

The invention provides a nutritive staple food having the function of reducing blood sugar. The nutritive staple food comprises staple food components, rhizoma polygonati powder, rhizoma polygonati odorati powder, semen cassiae powder and Chinese yam powder. According to the nutritive staple food, four nutrient substances of the rhizoma polygonati powder, the rhizoma polygonati odorati powder, thesemen cassiae powder and the Chinese yam powder are creatively and synergistically added to the staple food components, so that good effect on restraining blood sugar from rising is achieved, and theeffect of adding the four substances is further better than that of the manner of adding one or two substances. The Chinese yams also contain rich protein, vitamin B group, vitamin C, and vitamin E,and mucin in the Chinese yams also has favorable health-care effects on vessels. Besides, the nutritive staple food provided by the invention can replace a conventional staple food, is used as a dailyedible staple food of patients suffering from diabetes, and can exert the best efficacy on daily health care of the diabetes. The nutritive staple food completely conforms to principle of Guidelinesfor Medical Nutrition Therapy for Diabetes in China, and has great significance on extraction of daily nutrients and control of blood sugar for the patients suffering from diabetics.

The invention provides meal replacement biscuits and a preparation method thereof. The meal replacement biscuits are prepared from the following raw materials in parts by weight: 10-20 parts of flourand 10-20 parts of water, 60-75 parts of wheat flour, 10-12 parts of konjaku flour, 15-18 parts of wheat aleurone layers, 20-22 parts of vegetable oil, 14-16 parts of eggs, 0.1-0.15 part of sodium bicarbonate, 5-7 parts of trehalose, 1-3 parts of isomaltooligosacharide, 4-7 parts of inulin and 4-5 parts of edible salt. According to the meal replacement biscuits and the preparation method thereof,saccharides such as trehalose are used in the meal replacement biscuits and have an embedding effect, after the biscuits are eaten, the polysaccharides can be adsorbed and protected by the trehalose and the like, the polysaccharides are slowly released after adsorption, and rising of blood sugar can be effectively inhibited.