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Angelica keiskei beverage capable of decreasing blood sugar and preparation method of angelica keiskei beverage

A beverage preparation method and blood sugar-lowering technology, which is applied in the field of Ashitaba beverage and its preparation, can solve the problems of insufficient research and development of blood-sugar-lowering health drinks, and achieve obvious blood-sugar-lowering effect and simple process

Active Publication Date: 2014-04-23
ZHEJIANG UNIV CITY COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are not many researches and developments on blood sugar-lowering health drinks, and the blood-sugar-lowering drinks made from Ashitaba have not been reported yet, and Ashitaba is a "dual-purpose food and medicine" ingredient, and the Ashitaba drink made has a unique flavor and is convenient. drink

Method used

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  • Angelica keiskei beverage capable of decreasing blood sugar and preparation method of angelica keiskei beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A hypoglycemic Ashitaba beverage, which is composed of the following raw materials: 1000g as the total amount, 200g of Ashitaba extract, 200g of hawthorn extract, 5g of sodium citrate, 0.3g of cyclamate, 0.4g of vitamin C, D-isocyanate Sodium ascorbate 0.1g, potassium sorbate 0.2g, the balance is water.

[0018] The preparation method steps of described hypoglycemic Ashitaba beverage are as follows:

[0019] (1) Preparation of Ashitaba extract: add 20 times the weight of Ashitaba dry leaves to water bath at 90-95°C for half an hour, extract twice, and combine the second extracts to make Ashitaba extract.

[0020] (2) Preparation of hawthorn extract: Add 10 times the weight of water to the dried hawthorn and extract in a water bath at 90-95°C for 2 hours to make a hawthorn extract.

[0021] (3) Mix Ashitaba extract and hawthorn extract in proportion, add sodium citrate, cyclamate, vitamin C, D-sodium erythorbate, potassium sorbate, add purified water and mix evenly, at ...

Embodiment 2

[0023] A hypoglycemic Ashitaba beverage, which is made up of the following raw materials: 1000g is the total amount, 300g of Ashitaba extract, 100g of hawthorn extract, 4.5g of sodium citrate, 0.25g of cyclamate, vitamin C0.3g, D- Sodium erythorbate 0.1g, potassium sorbate 0.2g, and the balance is water.

[0024] The preparation method steps of described hypoglycemic Ashitaba beverage are as follows:

[0025] (1) Preparation of Ashitaba extract: Add 20 times the weight of Ashitaba dry leaves to a water bath at 90-95°C for half an hour, extract twice, and combine the two extracts to make Ashitaba extract.

[0026] (2) Preparation of hawthorn extract: Add 10 times the weight of water to the dried hawthorn and extract in a water bath at 90-95°C for 2 hours to make a hawthorn extract.

[0027] (3) Mix Ashitaba extract and hawthorn extract in proportion, add sodium citrate, cyclamate, vitamin C, D-sodium erythorbate, potassium sorbate, add purified water and mix evenly, at a tempe...

Embodiment 3

[0029] A hypoglycemic ashitaba beverage, which is made up of the following raw materials: 1000g as total amount, 400g of ashitaba extract, 100g of hawthorn extract, 5g of sodium citrate, 0.25g of cyclamate, 0.35g of vitamin C, D-isocyanate Sodium ascorbate 0.1g, potassium sorbate 0.2g, the balance is water.

[0030] The preparation method steps of described hypoglycemic Ashitaba beverage are as follows:

[0031] (1) Preparation of Ashitaba extract: Add 20 times the weight of Ashitaba dry leaves to water bath at 90-95°C for half an hour, extract twice, and combine the two extracts to make Ashitaba extract.

[0032] (2) Preparation of hawthorn extract: Add 10 times the weight of water to the dried hawthorn and extract in a water bath at 90-95°C for 2 hours to make a hawthorn extract.

[0033] (3) Mix Ashitaba extract and hawthorn extract in proportion, add sodium citrate, cyclamate, vitamin C, D-sodium erythorbate, potassium sorbate, add purified water and mix evenly, at a temp...

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Abstract

The invention relates to an angelica keiskei beverage capable of decreasing the blood sugar. The angelica keiskei beverage is characterized by being prepared from the following raw materials in percentage by weight: 15-50% of angelica keiskei extracting solution, 10-30% of hawthorn extracting solution, 0.1-0.6% of sodium citrate, 0.01-0.03% of sodium cyclamate, 0.01-0.04% of vitamin C, 0.005-0.01% of D-sodium ascorbate, 0.01-0.02% of potassium sorbate and the balance of water. The angelica keiskei beverage has the advantages that the formula is formed by carrying out repeated researching on dozens of 'edible-medicinal' traditional Chinese medicines capable of decreasing the blood sugar, and the beverage prepared according to the formula is bright in color, high in clarity, special in flavor and rich in angelica keiskei chalcone.

Description

technical field [0001] The invention relates to an ashitaba drink with hypoglycemic effect and a preparation method thereof. Background technique [0002] Diabetes is a chronic metabolic disease characterized by endocrine disorders such as fat, protein, and carbohydrate metabolism disorders due to insufficient insulin secretion. At present, most western medicines for hypoglycemia fall into two categories: oral hypoglycemic drugs and injection hypoglycemic drugs. Oral hypoglycemic Western medicines have serious side effects and are not suitable for long-term use. Some Chinese medicines have good hypoglycemic effects, but Chinese medicines have certain requirements for boiling, and they are inconvenient to carry and taste bad. These undoubtedly bring many difficulties to diabetic patients. [0003] Ashitaba is a perennial herbaceous plant belonging to the Umbelliferae family Angelica. Recent studies have found that Ashitaba contains a very rare chalcone, which has many effect...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/60A23L1/30A23L33/105
CPCA23L2/38A23L2/52A23L2/60A23L33/15A23V2002/00A23V2250/21A23V2250/708A23V2200/328
Inventor 宣贵达李龙丁旭天
Owner ZHEJIANG UNIV CITY COLLEGE
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