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Sea cucumber and dried scallop compounded wine having blood glucose lowering effect

A technology for preparing wine and lowering blood sugar, which can be used in food preparation, function of food ingredients, food ingredients containing natural extracts, etc.

Inactive Publication Date: 2015-09-16
QINGDAO HAODA MARINE HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, there are still many disadvantages in the application of Chinese herbal medicine in the field of health food, and it is difficult to truly exert the health care effect of Chinese herbal medicine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of ginseng shellfish compound preparation wine with hypoglycemic effect is prepared through the following steps:

[0029] (1) Pretreatment of sea cucumbers and scallops: use non-polluting, normal-growing, healthy sea cucumbers and scallops, use clean and flowing water to remove sediment and their attachments, and use a tissue grinder to crush them;

[0030] (2) Enzymatic hydrolysis: mix sea cucumbers and scallops according to the ratio of 20 parts of scallops and 30 parts of sea cucumbers, add purified water with a mass ratio of 5 times the mass ratio, and add neutral protease with a mass percentage of 3%, mix evenly, and store at 50-60°C Enzyme hydrolysis for 3h;

[0031] (3) Inactivation: after enzymatic hydrolysis, heat and boil for 15-20 minutes to inactivate the enzyme, and obtain the ginseng enzymatic hydrolysis solution;

[0032] (4) Pretreatment of Chinese herbal medicine: the raw materials of Chinese herbal medicine are divided into 5 parts of dandelion...

Embodiment 2

[0041] A kind of ginseng shellfish compound preparation wine with hypoglycemic effect is prepared through the following steps:

[0042] (1) Pretreatment of sea cucumbers and scallops: use non-polluting, normal-growing, healthy sea cucumbers and scallops, use clean and flowing water to remove sediment and their attachments, and use a tissue grinder to crush them;

[0043] (2) Enzymatic hydrolysis: mix sea cucumbers and scallops according to the ratio of 25 parts of scallops and 25 parts of sea cucumbers, add purified water with a mass ratio of 5 times the mass ratio, and add neutral protease with a mass percentage of 4%, mix well, and store at 50-60°C Enzyme hydrolysis for 2.5h;

[0044] (3) Inactivation: after enzymatic hydrolysis, heat and boil for 15-20 minutes to inactivate the enzyme, and obtain the ginseng enzymatic hydrolysis solution;

[0045] (4) Pretreatment of Chinese herbal medicine: the raw materials of Chinese herbal medicine are divided into 8 parts of dandelion...

Embodiment 3

[0054] A kind of ginseng shellfish compound preparation wine with hypoglycemic effect is prepared through the following steps:

[0055] (1) Pretreatment of sea cucumbers and scallops: use non-polluting, normal-growing, healthy sea cucumbers and scallops, use clean and flowing water to remove sediment and their attachments, and use a tissue grinder to crush them;

[0056] (2) Enzymatic hydrolysis: mix sea cucumbers and scallops according to the ratio of 30 parts of scallops and 20 parts of sea cucumbers, add purified water with a mass ratio of 5 times the mass ratio, and add neutral protease with a mass percentage of 5%, mix evenly, and store at 50-60°C Enzyme hydrolysis for 2h;

[0057] (3) Inactivation: after enzymatic hydrolysis, heat and boil for 15-20 minutes to inactivate the enzyme, and obtain the ginseng enzymatic hydrolysis solution;

[0058] (4) Pretreatment of Chinese herbal medicine: the raw materials of Chinese herbal medicine are divided into 10 parts of dandelio...

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PUM

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Abstract

The invention discloses sea cucumber and dried scallop compounded wine having blood glucose lowering effect. The sea cucumber and dried scallop compounded wine is prepared from sea cucumber, dried scallop and Chinese herbal medicines through scientific compatibility, and preferentially, the sea cucumber and dried scallop compound wine is prepared from the following raw materials in parts by weight: 20-30 parts of dried scallop, 20-30 parts of sea cucumber, 5-10 parts of dandelion, 5-10 parts of Lycium barbarum, 2-5 parts of Ligusticum wallichii, 10-15 parts of semen coicis, 3-5 parts of radix bupleuri, 3-5 parts of radix puerariae, 2-3 parts of radix ophiopogonis, 3-5 parts of liquorice and 3-5 parts of stevia rebaudiana; the sea cucumber and dried scallop compound wine is prepared by the steps of enzymatic hydrolysis, digestion, mixing, blending, filling and sterilization. The sea cucumber and dried scallop compounded wine has the remarkable efficacies on lowering blood glucose, tonifying Qi, supporting the healthy energy, resisting fatigue, prolonging life and the like through the synergistic effect of sea cucumber, dried scallop and Chinese herbal medicines, is safe, has no side effect, can be used conveniently and has good market application prospect.

Description

technical field [0001] The invention relates to a scallop compound wine with the effect of lowering blood sugar, in particular to a ginseng compound wine made from sea cucumbers, scallops and plant Chinese herbal medicines, which belongs to the field of health food. Background technique [0002] Sea cucumber is an important marine invertebrate with tender meat and rich nutrition. It is a typical high-protein, low-fat food with high nutritional value and medicinal value. It is suitable for patients with hypertension, coronary heart disease, hepatitis, etc. For the elderly, it is a good food therapy product. It can not only enhance the body's immunity and hematopoietic function, but also inhibit the growth and metastasis of various molds and human cancer cells. As early as more than a thousand years ago, our country had the habit of eating sea cucumbers, and sea cucumbers were regarded as a kind of precious tonic, and listed as the first of the "Eight Treasures of the Sea". "...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L1/30A23L1/33A23L1/333A23L1/325
CPCA23L2/38A23L2/52A23V2002/00A23V2200/328A23V2250/21
Inventor 徐伦超
Owner QINGDAO HAODA MARINE HEALTH FOOD