Milky tea with function of reducing blood sugar and blood fat

A technology for hypoglycemic and lipid-lowering, milk tea, applied in application, milk preparations, tea treatment before extraction, etc., can solve problems such as complex process steps, and achieve the effect of promoting calcium absorption, bifidobacteria proliferation, and inhibiting pathogenic bacteria.

Inactive Publication Date: 2012-08-01
牛安霖
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these solutions either require complex process steps or the addition of additional ingredients

Method used

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  • Milky tea with function of reducing blood sugar and blood fat
  • Milky tea with function of reducing blood sugar and blood fat
  • Milky tea with function of reducing blood sugar and blood fat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0039] Example - Enzyme Activity Inhibition

[0040] Experimental Materials:

[0041] Milk powder; tea powder; xylooligosaccharides (Suzhou Xiankuo Biotechnology Co., Ltd.); L-arabinose (L-arabinose produced by various known methods can be used);

[0042] α-glucosidase: purchased from Shanghai Yuanye Biotechnology Co., Ltd.

[0043] Lipase: pancreatic lipase (porcine pancreatic lipase), purchased from Shanghai Yuanye Biotechnology Co., Ltd.

[0044] Cholesteryl acetate: purchased from Shanghai Yuanye Biotechnology Co., Ltd.

[0045] Total cholesterol kit: purchased from Shanghai Yuanye Biotechnology Co., Ltd.

[0046] experimental method:

[0047] Inhibition rate = (enzyme activity - enzyme activity after inhibition) / enzyme activity × 100%.

[0048] The milk tea formula of the present invention is a solid milk tea formula, and in the experiment on enzyme activity inhibition, it is measured with a milk tea solution in liquid form. The milk tea solution can be carried ...

Embodiment -

[0156] Example - Precipitation

[0157] Milk tea examples 34-41 were prepared, see Table 7 below for specific recipes.

[0158] Table 7: Milk tea formula and its precipitation amount of embodiment 34-41

[0159]

[0160] Wherein embodiment 34-37 is comparative example. Compared with the sucrose used in traditional milk tea, the milk tea of ​​the present invention uses a combination of xylooligosaccharide and L-arabinose to replace sucrose. By comparing the amount of precipitation in milk tea, it is proved that the milk tea of ​​the present invention has significantly reduced precipitation.

[0161] Experimental steps:

[0162] (1) heating water, the temperature is 60-80 ℃;

[0163] (2) Add tea powder and sugar (sucrose in the comparative example; xylooligosaccharide and arabinose in the embodiment of the present invention), stir for a certain period of time, and make the system mix evenly;

[0164] (3) Add milk powder to the system, stir for a certain period of time,...

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PUM

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Abstract

The invention provides milky tea with the function of reducing blood sugar and blood fat, which comprises 10-50% (weight) of milk, 0.3-10% (weight) of tea powder and 0.03-40% (weight) of combination of xylo-oligosaccharide and L-araba sugar. The milky tea uses the combination of xylo-oligosaccharide and L-araba sugar, has the effect of synergistically inhibiting activity of alpha-glucosidase to reduce blood sugar of the human bodies, and has the effect of aiming at lipase activity and cholesteryl ester activity to synergistically enhance inhibition functions to reduce blood fat. In addition, the milky tea uses the combination of xylo-oligosaccharide and L-arabinose, can restrain sediment and has the effect of a clarifying agent.

Description

[0001] technical field [0002] The invention relates to a milk tea, in particular to a milk tea with hypoglycemic and lipid-lowering effects. Background technique [0003] With the improvement of people's living standards and the quickening pace of life, milk tea is more and more popular among people of all ages as a nutritious and convenient drink. The development and research of relevant milk tea recipes have also received a lot of attention, and a wide variety of milk tea products with rich tastes have appeared on the market. [0004] Milk tea, as the name suggests, its main ingredients are milk and tea, in order to enhance the taste, sweet ingredients are often added, such as sugar, honey, etc. Due to these inherent ingredients such as milk and sugar, milk tea is a high-sugar and high-fat beverage, which is undoubtedly a disadvantage for people who pay attention to a healthy diet. How to not only enjoy the wonderful taste of milk tea, but also achieve the effect of lo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23F3/14
Inventor 李旭冯秋萍陈功唐晓婧
Owner 牛安霖
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