Hypoglycemic powder and its preparation method

Abstract

The invention discloses an anti-hypelipidemic powder mainly for diabetes patient and the preparing method. The raw material essentially comprises balsam pear powder, union powder, black soybean powder, duck wheat powder and pumpkin powder. The early stage curative effect of this product is apparent and the medium-long term curative effect is stable.

Description

Technical field [0001] The invention relates to a hypoglycemic powder designed with diabetic patients as the main edible objects, and also relates to a preparation method of the hypoglycemic powder. Background technique [0002] Diet therapy is an important link that cannot be ignored for diabetic patients. Over the years, hypoglycemic foods and special-needs foods that are mainly consumed by diabetics are not uncommon in China. Many of these products are indeed for many diabetics. Help is not busy, solve a lot of problems. However, due to the numerous needs of patients in this technical field, the related technical content also involves all aspects, and there is still a big gap between our existing products to meet the needs of diabetic patients well. For example, most of the existing hypoglycemic foods have a slow hypoglycemic effect, and most consumers quickly choose to give up the practice after taking it for a period of time because they have not found any obvious effe...

AI Technical Summary

Problems solved by technology

Considering that the curative effect of this type of product can only be manifested after long-term use, we excluded some survey subjects who took it for less than one month in the survey, but the overall results are still not ideal, especially in the long-term In terms of the evaluation of the stability of the curative effect, it is impossible to make statistically significant conclusions

Judging from the existing pumpkin powder at present, although the raw materials used in most products are indeed real pumpkins, the types of raw materials selected by their producers and the processing techniques can be said to be various, such as The selection of active ingredients in pumpkin and the design of retention technology are often lacking in science and rationality

In addition, the existing pumpkin powder also has a disadvantage that the variety is relatively single. Although some auxiliary ingredients have been added to some products, there is still a lot of work to be done on the rationality of the combination and matching and the effectiveness after eating.