Nutrient food suitable of diabetic and preparation method thereof

A nutritious food and diabetes technology, applied in food preparation, medical preparations containing active ingredients, applications, etc., can solve the problems of lack of taste and texture, limited varieties of diabetic patients, and ignore the balance needs of diabetic patients, etc., to achieve balanced and rich nutrition , delicious taste, reasonable nutrition effect

Inactive Publication Date: 2009-06-17
CHENGDU RUNXINTANG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although there are many nutritious foods on the market, the varieties especially suitable for diabetic patients are limited, and most of them only pay attention to the requirements of low sugar, but ignore the balanced needs of diabetic patients for other nutritional ingredients, or lack of taste and texture.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The present embodiment is suitable for the nutritious food of diabetic patient to be made from the raw material of following weight ratio:

[0038] 18 parts of black rice, 10 parts of tartary buckwheat, 8 parts of poria cocos, 8 parts of pumpkin, 8 parts of Chinese yam, 5 parts of bitter gourd, 4 parts of black sesame, 3 parts of wolfberry, 2 parts of coix seed, 2 parts of cinnamon, 2 parts of rehmannia glutinosa, 1 part of Ophiopogon japonicus 1 part of Scrophulariaceae, 2 parts of Jujube, 0.1 part of Stevia.

Embodiment 2

[0040] The present embodiment is suitable for the nutritious food of diabetic patient to be made from the raw material of following weight ratio:

[0041] 20 parts of black rice, 15 parts of tartary buckwheat, 9 parts of poria cocos, 5 parts of pumpkin, 5 parts of Chinese yam, 6 parts of bitter gourd, 5 parts of black sesame, 2 parts of wolfberry, 3 parts of coix seed, 3 parts of cinnamon, 1 part of rehmannia glutinosa, 2 parts of Ophiopogon japonicus 2 parts of Scrophulariaceae, 1 part of Jujube, 0.2 part of Stevia.

Embodiment 3

[0043] The present embodiment is suitable for the nutritious food of diabetic patient to be made from the raw material of following weight ratio:

[0044] 15 parts of black rice, 13 parts of tartary buckwheat, 10 parts of poria cocos, 6 parts of pumpkin, 6 parts of Chinese yam, 8 parts of bitter gourd, 2 parts of black sesame, 3 parts of wolfberry, 2 parts of coix seed, 2 parts of cinnamon, 1 part of rehmannia glutinosa, 1 part of Ophiopogon japonicus 2 parts of Scrophulariaceae, 2 parts of Jujube, 0.2 parts of Stevia.

[0045] The nutritious food of above-mentioned embodiment 1-3 all adopts following method to prepare:

[0046] (1), mix rehmannia glutinosa, Radix Ophiopogon japonicus, Radix Scrophulariae and Stevia rebaudiana in the stated proportion, add 8 times the amount of water to decoct and extract twice, combine the extracts, concentrate and dry to obtain Rehmannia glutinosa, Ophiopogon japonicus, Radix Scrophulariae Scrophulariae Mixed extract of ginseng and stevia; ...

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PUM

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Abstract

The invention discloses a nutritious food suitable for diabetes patients made from the following materials of weight proportions of: black rice 15-20 parts, tartary buckwheat 10-15 parts, Poria cocos 8-10 parts, pumpkin 5-8 parts, Chinese yam 5-8 parts, balsam pear 5-8 parts, black sesame 2-5 parts, matrimony vine 2-3 parts, coix seed 2-3 parts, Cinnamomum Cassia Presl 1-2 parts, prepared rhizome of rehmannia 1-2 parts, Tuber of Dwarf Lilyturf 1-2 parts, radix scrophulariae 1-2 parts, jujube 1-2 parts and stevia rebaudiana hemsl 0.1- 0.2 part. The nutritious health caring product has proper matched nutrient compositions and rich and balanced nutrition, good taste and low sugar content; it can reduce blood sugar, is especially suitable for diabetes patients. The invention further discloses a preparation method for the nutritious food.

Description

technical field [0001] The invention relates to a nutritious food suitable for diabetic patients and a preparation method thereof, belonging to the technical field of nutritious food and its processing. Background technique [0002] Diabetes mellitus is one of the most common chronic diseases. With the improvement of people's living standards, the aging population and the increase in the incidence of obesity, the incidence of diabetes is increasing year by year. The incidence rate of diabetes in China reaches 2%. According to statistics, there are 40 million diagnosed diabetic patients in China, and the number is increasing at a rate of 1 million per year. [0003] Diabetes is a common disease caused by the interaction of genetic and environmental factors. Clinically, hyperglycemia is the main sign, and common symptoms include polydipsia, polyuria, polyphagia, and weight loss. If diabetes is not treated effectively, it can cause damage to multiple systems of the body. It ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A61K36/899A61P3/10A23L33/00
Inventor 徐顺贵
Owner CHENGDU RUNXINTANG PHARMA
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