Preparation method of health-care food rich in glucose tolerance factor chromium
A technology for health food and glucose, applied in food preparation, food science, application and other directions, can solve problems such as inability to achieve results, and achieve the effects of low production cost, improved glucose tolerance, and improved atherosclerosis
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Embodiment 1
[0020] Embodiment 1: the preparation method of chromium health food rich in glucose tolerance factor, concrete steps are:
[0021] Weigh 100 kg of corn and put it into a square container, add 65-70 kg of sulfuric acid aqueous solution with a pH value of 2.5-3, then add 0.5 kg of trivalent chromium salt basic chromium sulfate, and rotate the container for 6-8 hours until The liquid in the square container is completely absorbed by the corn; then the corn is put into a drying oven at 120-150°C to dry, and the moisture content of the corn after drying is less than 12%; then it is matured, and then processed into puffed food, which is rich in Glucose Tolerance Factor Chromium Health Food.
[0022] In this example, every gram of puffed food contains 5-8 mg of trivalent chromium. With reference to the allowable limit of food chromium in my country's food hygiene standards, the daily intake (ADI) of chromium is 1.0mg, which can be referred to when eating.
[0023] Among them, triva...
Embodiment 2
[0025] Embodiment 2: basically the same as Embodiment 1, the difference is:
[0026] The grain used is wheat, and the trivalent chromium salt used is chromium chloride CrCl 3 ·6H 2 O or chromium sulfate Cr 2 (SO 4 ) 3 15H 2 O, after ripening, the health food is processed into pills, powders or capsules.
[0027] The used grain of the present invention is common whole grains, except above-mentioned corn, wheat, also can use other grains such as rice, wheat, beans, peanuts. The preparation method is the same and will not be repeated.
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