Preparation method of hypoglycemic bitter melon freeze-dried powder

A bitter melon freeze-dried powder, bitter melon technology, applied in food preparation, medical preparations containing active ingredients, pharmaceutical formulations, etc. Less than the efficacy of drugs and other problems, to achieve the effect of improving hypoglycemic effect, improving hypoglycemic activity, and improving hypoglycemic activity

Inactive Publication Date: 2009-07-22
WUHAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

While the bitter melon fruit has been broken into pulp on the surface during the crushing process, but in fact only some of the cells are broken, and a large number of cells are not broken, so a large amount of effective substances are distributed in the unbroken cells without being released.
The human digestive system cannot decompose pectin and cellulose, so a large number of active ingredients cannot achieve their due medicinal effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A. Picking the bitter gourd fruit of the right maturity, remove the mold, deteriorate. Weigh 5kg bitter gourd fruit, then use water, fruit cleaning agent, 40 ° C hot water to clean the fruits, wash the dust and other residues of the fruit surface.

[0016] B. Use the beater to break the bitter gourd at 25 ° C, so that the bitter meat tissue is sufficiently broken, allowing the intracellular content to be fully released to give a bitter gums with a plug.

[0017] C. Mix the 5G complex enzyme formulation E1 and the bitter gums in the stirred enzyme reactor were mixed at 45 ° C for 1.5 hours, the pH was 4, and the 6 g of the complex enzyme formulation E2, 40 ° C was added 0.8 h, pH. The value was 5.5, the stirring speed was 120 r / min; after the temperature was adjusted to 80 ° C for 15 minutes, the complex enzyme preparation was inactivated.

[0018] D. The enzyme treatment was concentrated in a vacuum dryer for 4 h, the condition of 1 kPa was vacuum, 45 ° C to remove most o...

Embodiment 2

[0020] A. Picking the bitter gourd fruit of the right maturity, remove the mold, deteriorate. Weigh 10kg bitter gourd fruit, then use clear water, fruit cleaning agent, 40 ° C hot water to clean the fruits of the fruit, wash away dust and other residues of the fruit.

[0021] B. Use the beater to break the bitter gourd at 20 ° C, so that the bitter meat is fully broken, allowing the intracellular content to be fully released to give a bitter gums with a plug.

[0022] C. Mix the 9 g of the composite enzyme formulation E1 and the bitter gourd plug in the stirred enzyme reactor, at 50 ° C, the pH is 5, then add 10 g of the complex enzyme preparation E2, 50 ° C for 0.5 h, pH The value is 7, the stirring speed is 150 r / min; after the temperature is adjusted to 80 ° C for 15 minutes, the complex enzyme preparation is inactivated.

[0023] D. The enzyme treatment was concentrated in a vacuum dryer for 4 h, the condition of 1 kPa is vacuum, 40 ° C to remove most of the moisture. After ...

Embodiment 3

[0025] A. Picking the bitter gourd fruit of the right maturity, remove the mold, deteriorate. Weigh 15kg bitter gourd fruit, then use clear water, fruit cleaning agent, 40 ° C hot water to clean the bitter gourd fruit, wash away dust and other residues of the fruit.

[0026] B. Use the beater to break the bitter gourd below 25 ° C, so that the bitter meat is fully broken, allowing the intracellular content to be fully released to give a bitter gourd plug with flesh.

[0027] C. Mix the 12 g of the composite enzyme formulation E1 and the bitter gourd plug in the stirred enzyme reactor, at 45 ° C for 1.5 h, the pH of 4, then add 15 g of complex enzyme preparation E2, 45 ° C for 0.5 h, pH The value is 5.5, the stirring speed is 150 r / min; after the temperature is adjusted to 80 ° C for 15 min, the complex enzyme preparation is inactivated.

[0028] D. The enzyme treatment was concentrated in a vacuum dryer for 4 h, the condition of 1 kPa was vacuum, 45 ° C to remove most of the moi...

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PUM

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Abstract

The invention discloses a method for preparing bitter gourd freeze-dried powder capable of reducing blood glucose. The method comprises the following steps that: A, bitter gourd fruits are washed clean; B, the tissue of bitter gourd fruit is fully broken at a temperature below 30 DEG C so as to fully release intracellular matter and obtain bitter gourd fruit paste with pulp; C, a complex enzyme preparation E1 which has pectinase and cellulose enzyme complexes as components and the bitter gourd fruit paste are mixed in a stir-type enzyme reactor, and react for 1.5 to 2 hours at a temperature of between 45 and 55 DEG C; the pH value is controlled between 4 and 5; a complex enzyme preparation E2 comprising bacterial protease and glucoside hydrolytic complex enzyme is added and reacts with the complex enzyme preparation E1 and the bitter gourd fruit paste for 0.5 to 1 hour at a temperature of between 40 and 60 DEG C; the pH value is controlled to be between 5.5 and 7; and then the temperature is adjusted to be between 75 and 85 DEG C and kept for 15 and 20 minutes so as to inactivate the complex enzyme preparations; and D, the fruit paste after enzyme treatment is concentrated for 3 to 4 hours in a vacuum dryer at the vacuum degree between 1 and 5 kPa and at a temperature lower than or equal to 45 DEG C so as to remove most of moisture, and then is freeze-dried in a freeze dryer under the pressure lower than 10 Pa and at a temperature lower than 20 DEG C so as to obtain the bitter gourd freeze-dried powder. The bitter gourd freeze-dried powder obtained by the method has the advantage of good effect of reducing blood glucose.

Description

Technical field [0001] The present invention relates to a production method of a hypoglycemic assisted food, and is specifically a method of preparing a sugar-flare of bitter gourd. Background technique [0002] Studies have shown that bitter gourd contains a large amount of flavonoids (steroids and triterpenoid saponin), and the hypoglycemic active ingredient such as insulin can be developed into auxiliary food to diabetes treatment. Currently, the World Health Organization (WHO) report has been as high as 160 million patients with diabetes in 2000. There are about 50 million patients with diabetes in my country, and the number of diabetic patients is second only to the second place in India. Regarding the treatment of diabetes, the International Diabetes General Assembly put forward the "modern integrated therapy" - dietary health treatment, exercise treatment, drug treatment, self - monitoring, knowledge education and psychotherapy. This determines the important role of hypogl...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23P1/06A61K36/42A61P1/10A23L19/00A23L33/00A23P10/40
Inventor 杨忠华侯亚利杨改常煦王玉
Owner WUHAN UNIV OF SCI & TECH
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