Health-care food capable of stabilizing glucose function after meal

A postprandial blood sugar, health food technology, applied in food preparation, food science, application and other directions, can solve the problems of increased cardiovascular disease mortality, malnutrition, low immunity and other problems, achieve good blood cholesterol effect, remove heavy metals and some chemical pesticide residues, the effect of preventing diabetes

Inactive Publication Date: 2011-03-30
林树芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although some patients have some effects by controlling their diet, long-term use will lead to malnutrition, low immunity, and damaged islet cells will not be fully repaired, resulting in dysfunction. Diet control has little effect, and the postprandial blood sugar fluctuations are still relatively large, and the increase in cardiovascular disease mortality in diabetic patients is related to the 2-hour postprandial blood glucose
Therefore, using a unique slow-release hypoglycemic diet therapy method to control postprandial blood sugar peaks is a pure natural food that is currently rare in the domestic market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0098] A health food capable of stabilizing postprandial blood sugar function, the technology of which is:

[0099] 1. Healthy noodles

[0100] A. Mix 10kg of whole triticale flour, 5kg of naked oat flour, 5kg of tartary buckwheat flour, 3kg of black soybean flour, 2kg of cowpea flour, 2kg of pea flour, 2kg of job’s tears flour, 3kg of bitter gourd flour, 3kg of pumpkin flour, 2kg of yam flour, and konjac flour 5kg, pine mushroom powder 2kg, ash tree pollen 2kg, put them all into a flour mixer and mix well, set aside;

[0101] B. Wash 1kg of dried Ophiopogon japonicus to remove impurities, decoct the juice with 6kg of magnetized water, filter, put 5kg of clean Ophiopogon japonicus water into a stainless steel bucket, inject 7.5kg of magnetized water, heat indirectly to 50 degrees, put in Amino acid compound powder 10g, calcium chloride powder 30g, coenzyme Q10 5.5g, iodized salt 100g, sodium alginate powder 4kg, put it while stirring, after the sodium alginate is completely d...

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Abstract

The invention provides a health-care food capable of stabilizing the glucose function after meal. The food refers to health-care noodles, health-care rice, health-care porridge and health-care flour which are prepared from embedding and fixing a variety of coarse cereals of rice, flour, fungus and coenzyme by marine organisms and has the slow-release glucose-lowering function. The invention is characterized by pure natural materials and obvious glucose-lowering function.

Description

technical field [0001] The invention relates to a health food capable of stabilizing postprandial blood sugar in the technical field of food. It adopts a variety of miscellaneous grains, rice, flour, fungi, and biological enzymes, and is embedded and immobilized by sodium alginate powder to produce a food with slow-release and anti-inflammatory properties. A variety of rice and flour meals that have the effect of sugar. Background technique [0002] At present, there are 98 million people with diabetes in my country. The vast majority of patients rely on hypoglycemic drugs and insulin injections to maintain treatment. Although some patients have some effects by controlling their diet, long-term use will lead to malnutrition, low immunity, and damaged islet cells will not be fully repaired, resulting in dysfunction. Diet control has little effect, and the postprandial blood sugar fluctuations are still relatively large, and the increase in cardiovascular disease mortality i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/304A23L1/305A23L33/16A23L33/175
Inventor 林树芳
Owner 林树芳
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