8results about How to "Regulate blood sugar" patented technology

The invention relates to a composition for improving blood environment and a preparation method of a decoction of the composition, the composition comprises ginseng, rhizoma polygonati, hawthorn, black fungus, medlar, jujube, inonotuso bliquus, pitted apple, lemon, garlic and peeled ginger, the decoction needs to be decocted with white vinegar and water, and the medlar is added after a pot is boiled and fire is turned off. According to the composition, Chinese patent medicine materials and dietetic invigoration food are combined, all the components aim at improving the blood environment from multiple aspects of promoting metabolism and circulation, increasing blood vessel toughness, enriching blood, dissolving thrombus, regulating blood sugar, blood fat and blood pressure and the like, the effects of all the components complement each other, the purpose of removing garbage in blood is achieved, and the effect of removing the garbage in the blood is achieved. Therefore, various diseases caused by accumulation of blood garbage are avoided. In addition, the components of the composition also have other effects, such as the health-care effects of resisting bacteria, diminishing inflammation, promoting digestion, improving immunity and the like.

An in-vivo insulin comprehensive management platform system can include a receiving module configured to receive one or more insulin injection information including past insulin injection amount and injection timing of a user through user input or through communication connection with one or more injection devices for injecting insulin to the user, and to receive injection means information for future insulin injection of the user; a management module configured to calculate in-vivo insulin of the user based on the insulin injection information, and to generate one or more management information including injection amount and injection timing of insulin for continuous management of the in-vivo insulin based on the in-vivo insulin and the injection means information; and an output module configured to provide the management information to the user.

The invention relates to the field of food fermentation, and discloses cooked wheaten food prepared by fermentation of asparagus juice and a method. The asparagus concentrated juice, asparagus yeast and flour are mixed and fermented to prepare dough, and the fermented dough is used for making different types of cooked wheaten food such as noodles, bread, instant noodles and rice noodles. Asparagus is juiced and concentrated, asparagus yeast and asparagus concentrated juice are fermented, flour is added to prepare asparagus fermented dough, and asparagus cooked wheaten food such as noodles is prepared through the asparagus fermented dough. Detection proves that the shearing force, the tensile strength and the starch digestion characteristic of the fermented dough are all improved. In addition, the content of asparagus flavone in the fermented dough is increased from 1.3 mg / g to 3.9 mg / g; the content of asparagus saponin is increased from 55 mg / 100 g to 164 mg / 100 g; after the chromium element in the asparagus concentrated juice is fermented by the asparagus yeast, the chromium yeast element is detected in the asparagus fermented dough, and the asparagus concentrated juice has the effect of low glycemic content.

The invention relates to the technical field of functional foods, in particular to radix astragali, radix codonopsis and Chinese yam powder capable of inhibiting blood sugar and complications and a preparation method thereof. The radix astragali, radix codonopsis and Chinese yam powder is prepared from the following raw materials: radix astragali, radix codonopsis, Chinese yam, smoked plum, radix puerariae, oat, fructus lycii, wheat, corn, sorghum, bitter gourd, soybean polysaccharide, xylooligosaccharide, psyllium seed husk, erythritol and edible essence. The radix astragali, radix codonopsis and Chinese yam powder is based on the theory of traditional Chinese medicine, utilizes the holism concept of traditional Chinese medicine, and combines the ancient prescription of traditional Chinese medicine with five cereals for health preservation, so that functional food with unique health preservation effects is provided for people, and particularly, the radix astragali, radix codonopsis and Chinese yam powder adopts various natural raw materials, is safe and has no side effects, and all the raw materials have a synergistic effect; the traditional Chinese medicine composition has a remarkable effect of inhibiting blood sugar and complications.

The invention relates to a lily and polygonatum odoratum beverage and a preparation method thereof, and belongs to the technical field of traditional Chinese medicine health drinks, the active ingredients are prepared from 12 g of lily, 12 g of polygonatum odoratum, 10 g of raspberry, 10 g of polygonatum sibiricum, 10 g of sharpleaf galangal fruit, 9 g of dahurian angelica root, 6 g of dried orange peel, 6 g of Lily and polygonatum odoratum in the formula can jointly tonify qi, nourish yin and moisten the lung, and can effectively relieve discomfort such as weakness and dry mouth; the raspberry, the rhizoma polygonati and the fructus alpiniae oxyphyllae can jointly tonify the kidney, warm the spleen and moisten the lung, and have a good treatment effect on yellow urine of patients with diabetes mellitus and nephropathy; angelica dahurica, pericarpium citri reticulatae, sophora flower bud and radix puerariae can tonify spleen and reduce phlegm, regulate blood sugar and blood fat, and relieve liver-kidney yin deficiency syndrome and other conditions of early diabetic patients. The lily and polygonatum odoratum beverage has the effects of simultaneously tonifying the lung, spleen and kidney without stagnation in the whole formula, and regulating cold and heat when the medicine is warm and cool. Through comprehensive conditioning of the beverage, clinical symptoms can be relieved, liver-kidney yin deficiency syndromes and other symptoms of early diabetic patients can be relieved, and the beverage has the effect of reducing blood sugar and blood fat.

The invention belongs to the technical field of microbial fermentation, and particularly relates to a preparation method of an astragalus mongholicus fermentation product and application of the obtained astragalus mongholicus fermentation product in preparation of products for reducing blood sugar and blood fat and promoting absorption. The preparation method specifically comprises the following steps: (1) uniformly mixing radix astragali powder with water, and sterilizing to obtain a radix astragali aqueous solution; and (2) inoculating strains into the radix astragali aqueous solution, and carrying out ultrasonic-assisted fermentation, so as to obtain the radix astragali fermented product. The obtained astragalus mongholicus fermentation product has strong active hydroxyl free radical scavenging rate, iron ion reducing capacity and ABTS < + > free radical scavenging rate; the activity of inhibiting alpha-glucosidase, DPP-IV (dipeptidyl peptidase-IV) and pancreatic lipase is better; the content release of calycosin, total polyphenols and total flavonoids in the intestinal digestion process can be obviously improved.

The invention provides radix puerariae and pumpkin noodles and a making method thereof, and relates to the technical field of pumpkin noodles. The radix puerariae and pumpkin noodles comprise the following raw materials in parts by weight: 40-60 parts of dragon bone powder, 8-12 parts of pearl powder, 25-35 parts of wild jujube powder, 15-25 parts of polygala tenuifolia powder, 8-12 parts of ox horn powder, 25-35 parts of poria cocos powder, 15-25 parts of oyster powder, 40-60 parts of honey, 10-20 parts of Chinese wolfberry fruits, 180-220 parts of radix puerariae powder and 230-270 parts of pumpkins. According to the radix puerariae and pumpkin noodles and the making method thereof, the radix puerariae and pumpkin noodles and the making method thereof have very high nutritional value, diversified health-care functions, unique taste and attractive visual effects, can be widely applied to people with healthy diet and special diet requirements, and are innovative food with great market prospects.

This invention discloses a method for preparing hazelnut oil-based oleogel food material, comprising the following steps: (1) Oil extraction: Hazelnuts are soaked overnight, ground with cell wall breaking, stirred under alkaline conditions, filtered, centrifuged, and the cream layer is collected to obtain hazelnut oil. The hazelnut oil is then diluted under acidic conditions to obtain a hazelnut oil suspension; (2) Emulsion template preparation: The gelling agent hydrogel system is stirred in a water bath, and the hazelnut oil suspension and gelling agent are dispersed and sheared. The mixture is adjusted to acidic conditions and refrigerated overnight to prepare a hazelnut oil emulsion gel; (3) Hazelnut oil-based oleogel preparation: The hazelnut oil emulsion gel is freeze-dried, dispersed, sheared, and stirred to obtain a hazelnut oil-based oleogel. This invention breaks through the limitations of existing natural plant oil and oleogel delivery carrier technologies, constructs a hazelnut oil-based oleogel model, and provides a scientific theory and technical method for studying oleogel delivery systems using multifunctional high-internal-phase plant oils.