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Food for improving hyperglycemia and hyperlipidemia and preparation method thereof

A high-fat, high-sugar technology, applied in the preparation of high-fat health care formulas, in the field of high-sugar, can solve problems such as difficulty in preservation and difficulty in retaining nutrition, and achieve the effects of good blood sugar lowering, no toxic and side effects, and good safety.

Inactive Publication Date: 2014-11-05
SICHUAN GOODDOCTOR PANXI PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Mulberries are rich in nutrients, but the disadvantage is that it is difficult to preserve and retain nutrients

Method used

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  • Food for improving hyperglycemia and hyperlipidemia and preparation method thereof
  • Food for improving hyperglycemia and hyperlipidemia and preparation method thereof
  • Food for improving hyperglycemia and hyperlipidemia and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of mulberry juice is to take 20 kilograms of mulberry fruits as raw materials, and obtain mulberry juice through selection, cleaning, beating, filtration, homogenization, sterilization and twice concentration.

[0027] Weigh 20 kg of tartary buckwheat produced in the Liangshan area of ​​Sichuan, pulverize, and pass through a 60-mesh sieve to remove the tartary buckwheat shell; steam at 120° C. under high pressure of 0.4MP for 60 minutes. Mix tartary buckwheat flour with 2kg of red yeast rice powder purchased from Shaanxi Rongkang Biotechnology Co., Ltd., add 30% pure water and mix well, and use a swing granulator to granulate through a 14-mesh screen; Put it in a hot air drying box at 60°C to dry to a water content of about 5%; then spray and mix 8kg of mulberry juice evenly, vacuum dry it at 80°C for 6 hours, take it out, control the humidity below 50%, take it out, let it cool , sieve out the qualified particles and pack them into 8g / bag. The t...

Embodiment 2

[0030] The preparation method of mulberry juice is that the preparation method of mulberry juice is to take 20 kilograms of mulberry fruits as raw materials, and obtain mulberry juice through selection, cleaning, beating, filtration, homogenization, sterilization and concentration three times.

[0031] Weigh 60 kg of tartary buckwheat produced in the Liangshan area of ​​Sichuan, pulverize, and pass through a 60-mesh sieve to remove the tartary buckwheat shell; steam at 120° C. with high-pressure 0.4MP steam for 60 minutes. Mix tartary buckwheat flour with 2kg of red yeast rice powder purchased from Shaanxi Rongkang Biotechnology Co., Ltd., add 30% pure water and mix well, and use a swing granulator to granulate through a 14-mesh screen; Put it in a hot air drying box at 60°C to dry to a water content of about 5%; then spray and mix 8kg of mulberry juice evenly, vacuum dry it at 80°C for 6 hours, take it out, control the humidity below 50%, take it out, let it cool , sieve out ...

Embodiment 3

[0034] The preparation method of mulberry juice is that 20 kilograms of mulberry fruits are weighed as raw materials, and the mulberry juice is obtained by selecting, cleaning, beating, filtering, homogenizing, sterilizing and concentrating four times.

[0035] Weigh 30 kg of tartary buckwheat produced in the Liangshan area of ​​Sichuan, pulverize, and pass through a 60-mesh sieve to remove the tartary buckwheat shell; steam at 120° C. with high-pressure 0.4MP steam for 60 minutes. Mix tartary buckwheat flour with 2kg of red yeast rice powder purchased from Shaanxi Rongkang Biotechnology Co., Ltd., add 30% pure water and mix well, and use a swing granulator to granulate through a 14-mesh screen; Put it in a hot air drying box at 60°C to dry to a water content of about 5%; then spray and mix 8kg of mulberry juice evenly, vacuum dry it at 80°C for 6 hours, take it out, control the humidity below 50%, take it out, let it cool , sieve out the qualified particles and pack them into...

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Abstract

The invention discloses a food for improving hyperglycemia and hyperlipidemia of a diabetic patient and a preparation method thereof. The preparation method includes steps of mixing, drying and crushing red yeast rice powder, tartary buckwheat powder and mulberry fruit juice. The preparation method is simple. By means of lovastatin in the red yeast rice powder, total flavonoids in tartary buckwheat, 1-deoxynojirimycin in mulberry fruits and components such as various amino acids in a formula, blood glucose and blood fat can be inhibited or reduced. According to the formula, three raw materials are employed cooperatively so that a blood glucose reducing effect and a blood fat reducing effect can be improved. In addition, the mixture composed of the red yeast rice powder, the tartary buckwheat extract and the mulberry fruit juice provided in the invention can be used as a raw material. With addition of pharmaceutically acceptable auxiliary materials or components, the raw material can be prepared into tablets, capsules, granules, granular tea or the like. The food has a huge medicinal and health-caring value.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to a preparation method for improving high-sugar and high-fat health formula for diabetic patients. Background technique [0002] "Compendium of Materia Medica" records: Tartary buckwheat is bitter, flat, and cold in nature and taste, "strengthens the stomach, nourishes energy, refreshes the spirit, sharpens the eyes and ears, and can exercise the five internal organs." Pain. Both traditional medicine and modern medicine have confirmed that tartary buckwheat has the effects of lowering blood sugar, blood fat, urine sugar, anti-constipation, anti-aging, anti-fatigue, anti-oxidation, and anti-cancer. It is called "three-lowering food" and "Healthy food for human beings in the 21st century". These are all related to the nutrients such as bioflavonoids, vitamins, trace elements and minerals contained in tartary buckwheat. Therefore, the total flavonoids can also be used as an impor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 耿福能马秀英吴宇
Owner SICHUAN GOODDOCTOR PANXI PHARMA
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