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Nutritional product with steady blood sugar regulation function, preparation method and application thereof

A technology of stabilizing blood sugar, applied to bacteria used in food preparation, application, climate change adaptation, etc., can solve the problems that limit the wide application of mulberry raw materials, raw material bonding, loss of pigment degradation bioactive substances, etc., and achieve improvement Bioavailability, good functionality, effect of promoting dissolution and release

Active Publication Date: 2016-05-25
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the fact that the technical problems such as raw material bonding, pigment degradation and loss of biologically active substances in the process of processing mulberry by conventional technology have not been effectively solved, the wide application of mulberry raw materials in auxiliary hypoglycemic functional foods has been severely limited.

Method used

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  • Nutritional product with steady blood sugar regulation function, preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The preparation method of the nutritional product with steady-state regulation of blood sugar provided in this embodiment includes the following steps:

[0044] (1) Mulberry pretreatment

[0045] Pick eight or nine ripe fresh mulberries (purple), dry them in a closed solar drying room under natural sunlight until the water content is 12%, store them in a cool and ventilated place after packaging, take out the dried mulberries during production, and remove impurities after sorting Finally, put it into the ultrasonic bubble cleaning equipment, rinse it with clean water, and dry it for later use.

[0046] (2) Oat pretreatment

[0047] After the oatmeal is preliminarily cleaned and removed, it is rinsed with ultrasonic bubble cleaning equipment, soaked in clean water for 12 hours, filtered to remove water, and dried for later use.

[0048] (3) Mulberry oat mixed fermentation

[0049] After mixing the pretreated dried mulberries and oats in a ratio of 3:1, sterilize them ...

Embodiment 2

[0060] The preparation method of the nutritional product with steady-state regulation of blood sugar provided in this embodiment includes the following steps:

[0061] (1) Mulberry pretreatment

[0062] Pick eight or nine ripe fresh mulberries (purple), and dry them in natural sunlight in a closed solar drying room until the moisture content is 14%. After packaging, store them in a cool and ventilated place for later use. Take out the dried mulberries during production, and remove impurities after sorting Finally, put it into the ultrasonic bubble cleaning equipment, rinse it with clean water, and dry it for later use.

[0063] (2) Oat pretreatment

[0064] After the oatmeal is preliminarily cleaned and removed, it is rinsed with ultrasonic bubble cleaning equipment, soaked in clean water for 12 hours, filtered to remove water, and dried for later use.

[0065] (3) Mulberry oat mixed fermentation

[0066] After mixing the pretreated dried mulberries and oats in a ratio of 1...

Embodiment 3

[0077] The preparation method of the nutritional product with steady-state regulation of blood sugar provided in this embodiment includes the following steps:

[0078] (1) Mulberry pretreatment

[0079] Pick eight or nine ripe fresh mulberries (purple), dry in the sun in a closed solar drying room through natural sunlight to a water content of 16%, pack and store in a cool and ventilated place for later use. The dried mulberries are taken out during production, and after sorting and removing impurities, they are placed in ultrasonic bubble cleaning equipment, rinsed with clean water, and dried for later use.

[0080] (2) Oat pretreatment

[0081] After the oatmeal is preliminarily cleaned and removed, rinse it with ultrasonic bubble cleaning equipment, soak it in clean water for 10 hours, filter out the water, and dry it for later use.

[0082] (3) Mulberry oat mixed fermentation

[0083] After mixing the pretreated dried mulberries and oats at a ratio of 5:1, sterilize the...

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Abstract

The invention discloses a preparation method of a nutritional product with steady blood sugar regulation function. The method comprises the processes of: taking mulberries and oat as the main raw materials, and subjecting the materials to sterilization, inoculation, composite bacteria mixed fermentation, single bacterium continuous fermentation, adding of auxiliary materials, drying molding, and packaging and sterilization, thus obtaining the nutritional product. The preparation method is completed under medium and low temperature conditions, can effectively avoid the change of polyhydroxylated alkaloids, flavones, polysaccharide and other natural active ingredients in mulberries and oat, and maximumly keeps the nutrition and flavor components peculiar to mulberries and oat. The invention also discloses the nutritional product with steady blood sugar regulation function, and the nutritional product is rich in polyhydroxylated alkaloids, flavones, polysaccharide and other natural active ingredients. The invention also discloses application of the nutritional product with steady blood sugar regulation function in health food with diabetes prevention and / or treatment efficacy.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a nutritional product capable of stably regulating blood sugar, a preparation method and application thereof. Background technique [0002] In recent years, the incidence of diabetes has been rising rapidly in many countries around the world, and it has become the third chronic disease that seriously threatens human health after tumors and cardiovascular diseases. According to the 2013 survey by the International Diabetes Federation, there are more than 300 million diabetics in the world, one-third of which are from China. It is expected that by 2035, nearly 592 million people worldwide will suffer from diabetes. The researchers found that Chinese people develop this metabolic disease at a much lower body mass index (BMI) than Americans. This means rapid economic development, changes in people's eating habits and reduced physical activity, resulting in the ea...

Claims

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Application Information

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IPC IPC(8): A23L33/10A23L19/00A23L17/60A23L25/00
CPCA23V2002/00A23V2400/123A23V2400/169A23V2400/249A23V2200/30A23V2200/328A23V2250/76Y02A40/90
Inventor 邹宇晓王思远肖更生刘凡林光月施英穆利霞胡腾根
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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