Mulberry leaf juice beverage with blood sugar reducing function and preparation method thereof

A mulberry leaf juice and blood sugar lowering technology, which is applied in the field of mulberry leaf juice beverage and its preparation, can solve the problems that the efficacy of the beverage has not been further confirmed, and the taste of the beverage needs to be improved, so as to achieve rich nutrition, reasonable design, and lower blood sugar concentration Effect

Inactive Publication Date: 2012-02-22
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the technology of the related mulberry leaf juice drink has also been reported, the taste of the drink needs to be improved, and the actual effect of the drink has not been further confirmed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Fresh mulberry leaves are cleaned, dried at 95°C, crushed, passed through a 70-mesh sieve, mixed evenly with mulberry leaf powder and water at a ratio of 1:80g / mL, ultrasonically extracted at 85°C and power 100 for 60min, centrifuged, Collect the filtrate, extract the filter residue once with the previous method, centrifuge, collect the filtrate, and combine the two filtrates.

[0018] Mulberry leaf juice 95kg, xylitol 5kg, citric acid 2kg, sodium citrate 1kg, D-isoascorbic acid 150g, after blending, homogeneous filling, 90°C sterilization for 10 minutes, the mulberry leaf juice drink 1.

Embodiment 2

[0020] After cleaning the fresh mulberry leaves, dry them at 50°C, crush them, pass through a 100-mesh sieve, mix the mulberry leaf powder with water at a ratio of 1:40g / mL, and extract them under the conditions of 10min extraction time, 20°C extraction temperature, and 400W ultrasonic power. Extract, centrifuge, and collect the filtrate.

[0021] 90kg of mulberry leaf juice, 4kg of maltitol, 3kg of citric acid, 3kg of malic acid, and 100g of sodium phytate. After blending, homogeneously fill, and sterilize at 80°C for 15 minutes, the mulberry leaf juice drink 2 is made.

Embodiment 3

[0023] Wash the fresh mulberry leaves, dry them at 80°C, crush them, pass through a 40-mesh sieve, mix the mulberry leaf powder with water at a ratio of 1:40g / mL, add 1‰ cellulase during extraction, and hydrolyze at a constant temperature of 45°C for 25 minutes Then heat up to 90°C for 10 minutes to inactivate the enzyme, filter and collect the filtrate.

[0024] Mulberry leaf juice 93kg, aspartame 400g, citric acid 3kg, tartaric acid 1kg, D-ascorbic acid 150g, after blending, homogeneous filling, 100℃ sterilization for 15s, the mulberry leaf juice drink 3.

[0025] The following is the evaluation of the efficacy of the mulberry leaf juice drink in the above three examples on reducing blood sugar in diabetic mice.

[0026] 1 Method for evaluating the effect of mulberry leaf juice beverage on lowering blood sugar in diabetic mice

[0027] (1) Establishment and grouping of diabetic mouse models

[0028] ICR mice, weighing 25±3g, totaled 48. Eight mice were randomly selected...

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PUM

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Abstract

The invention belongs to a natural plant functional beverage and particularly relates to a mulberry leaf juice beverage with a blood sugar reducing function and a preparation method thereof. The mulberry leaf juice healthcare beverage is prepared by raw materials including, by weight, 90 to 95 parts of mulberry leaf juice, 0.4 to 5 parts of sweetener, 3 to 6 parts of acidifying agent and 0.1 to 0.15 part of antioxidant. The preparation method comprises the five steps of mulberry leaf juice extraction, blending, homogenizing, filling and sterilization. The mulberry leaf juice healthcare beverage has the remarkable blood sugar reducing function.

Description

technical field [0001] The invention belongs to natural plant functional drinks, in particular to a mulberry leaf juice drink with blood sugar lowering effect and a preparation method thereof, which has obvious blood sugar lowering effect. Background technique [0002] Mulberry leaves were first recorded in "Shen Nong's Materia Medica", and they are the mulberry leaves of the Moraceae plant. Morus alba L. leaves. This product is cold in nature, sweet and bitter in taste, has the functions of dispelling wind-heat, clearing lung and moistening dryness, clearing liver and improving eyesight, and is one of the commonly used traditional Chinese medicines. "Shen Nong's Materia Medica" calls mulberry leaves "immortal leaves", which have the effects of nourishing yin and blood, nourishing liver and ventilating, reducing blood pressure and diuresis. "Compendium of Materia Medica" records: Mulberry leaves are a medicine for the Yangming of the hands and feet, and the juice is fried ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 刘国艳徐鑫魏晓蕊叶群屠程
Owner YANGZHOU UNIV
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