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Technique for reducing in-vivo decomposition and absorption speed of starch

A technology for decomposing and absorbing starch, applied in the directions of non-active ingredients medical preparations, medical preparations containing active ingredients, organic active ingredients, etc. Post-glycemia, improving quality of life, and reducing complications

Inactive Publication Date: 2014-01-22
JIANGXI SHI FANG SHI FANG CHINESE MEDICINE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, diabetes has been treated clinically by inhibiting the activity of α-glucosidase, but such chemical preparations are expensive, and have side effects such as flatulence, abdominal discomfort, nausea, vomiting, borborygmus and diarrhea, and the body's drug tolerance after long-term use also gradually increased

Method used

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  • Technique for reducing in-vivo decomposition and absorption speed of starch
  • Technique for reducing in-vivo decomposition and absorption speed of starch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Mix 10 kg of soybean starch and wheat starch with a particle size of 100 mesh and 2 kg of mulberry leaf extract for later use; disperse 0.07 kg of sodium carboxymethyl cellulose in 3.5 kg of cold water, make it fully absorb water and swell until it is completely dissolved, and then add 2.5kg of water, after mixing, add it to the raw material powder and stir evenly to form a soft material, put it into a twin-screw extruder, make it into a rice shape through a mold, and then microwave dry until the water content is 2.5%.

Embodiment 2

[0039] Mix 10kg of mung bean starch with a particle size of 90 mesh, 20kg of rice flour and 1.5kg of Polygonatum odoratum extract for later use; disperse 0.2kg of guar gum and 0.1kg of sodium alginate in 5kg of cold water and stir evenly to make it fully absorb water and swell Until it is completely dissolved, add 6kg of water, mix it and add it to the raw material powder and stir it evenly to form a soft material, put it into a twin-screw extruder, make it into a mung bean shape through a mold, and dry it in a fluidized bed until the water content is 3.0%. That's it.

Embodiment 3

[0041] Pueraria puerariae and Chinese chestnut are crushed into fine powder with a particle size of 100 mesh, and 3 kg of each is mixed with 14 kg of wheat starch with a particle size of 90 mesh and 2 kg of Digupi extract for later use; 0.2 kg of carrageenan is dispersed in 4 kg of cold water and stirred evenly. Make it fully absorb water and swell until it is completely dissolved, then add 3.5kg of water, mix well, add raw material powder and stir well to form a soft material, put it into a twin-screw extruder, make it into a millet shape through a mold, and dry it with hot air until it reaches moisture 2.3% can be.

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Abstract

The invention relates to a technique for reducing in-vivo decomposition and absorption speed of starch, which is characterized by comprising the following steps: pulverizing starch food raw materials into fine powder or directly using starch,, adding a thickener and plant extracts, adding water, stirring uniformly to form a soft material, putting in a double screw extruder, extruding with a mold to obtain granules, and drying for later use; or drying the soft material, and pulverizing into fine powder for later use. The technique is characterized in that plant the extracts capable of inhibiting alpha-glucosaccharase and edible thickener are added into the starch to inhibit the alpha-glucosaccharase and reconstruct the physical structure of starch granules, so that the starch decomposition is retarded, and the blood sugar after eating can not increase rapidly but is in a stable state, thereby lowering the postprandial blood sugar, lowering various complications initiated by blood sugar fluctuations after eating, and enhancing the life quality of diabetics.

Description

Technical field [0001] The present invention involves a technology that slows starch to decompose absorption in the body. Background technique [0002] Starch is widely distributed in nature. It is a common component in high plants and the main form of carbohydrate storage.Most of the roots (or tubers), stems (or wooden tissues), ball stems (roots and seeds), medium and fruits of most high plants contain starch. It is the most important source of human energy and the most economical source.After the starch is digested in the human body, it is mainly absorbed in the form of glucose and is quickly oxidized to provide energy for many organizations and organs.The blood glucose value of the body must be within a certain (normal) range, and the life activities of human cells can be carried out normally. The blood sugar is too high, the life activity cannot be carried out normally, and even the cells will cause "sugar poisoning".When blood glucose is often higher than normal, diabetes i...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23L1/05A61K31/718A61K47/46A23L33/10
CPCA23L33/105A23L29/20A23L29/30A23L33/10A23V2002/00
Inventor 钟虹光卢建中吕毅斌李诒光廖群
Owner JIANGXI SHI FANG SHI FANG CHINESE MEDICINE FOOD
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