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Purslane drink for diabetic patients and preparation method thereof

A technology for diabetics and a production method, which is applied in the directions of gas-containing food ingredients, non-sugar sweetener-containing food ingredients, and food ingredients as taste improvers, etc., can solve problems such as not quenching thirst

Inactive Publication Date: 2016-12-21
HEYUAN XINGRUI FOOD TECH DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Due to the addition of a large amount of artificial sweeteners, the current beverages do not quench thirst after drinking, and because they contain high-calorie sugars and artificial sweeteners, they are not suitable for diabetics to drink for a long time. Diabetes has become a common chronic disease. It is particularly important to develop beverages that are beneficial to blood sugar regulation and are suitable for the public, especially diabetics, to drink for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] The preparation method of the purslane beverage suitable for diabetics comprises the following steps:

[0047] (1) Extracting purslane-derived components: extracting purslane juice as purslane-derived components by squeezing the juice;

[0048] (2) adding purslane-derived components such that the final product purslane drink contains 45% by weight of purslane-derived components;

[0049] (3) Add stevia-derived components, sweet herbal tea-derived components, white ginseng-derived components, Luo Han Guo-derived components, licorice-derived components, Brazilian licorice-derived components, and water keel-derived components points, stevioside, glycyrrhizin, xylitol, mannitol, sorbitol, and erythritol, so that the sweetness of the final product purslane drink is equivalent to 10% sucrose sweetness at 20°C.

[0050] Also added acetic acid, citric acid, lactic acid in the described purslane drink, make the acidity of final product purslane drink be to contain 10 -3.5 mol / ...

Embodiment 2

[0053] The preparation method of the purslane beverage suitable for diabetics comprises the following steps:

[0054] (1) Extracting purslane-derived components: extracting purslane water as purslane-derived components by water leaching, the specific operation is to mix purslane with water and boil it. After the water is boiled, keep the Boil for 10 minutes, remove the purslane, and dilute the boiled water to volume. The weight ratio of fresh purslane to constant volume is 1g:15mL;

[0055] (2) adding purslane-derived components such that the final product purslane drink contains 70% by weight of purslane-derived components;

[0056] (3) Adding stevia-derived components, sweet herbal tea-derived components, white root ginseng-derived components, Luo Han Guo-derived components, licorice-derived components, Brazilian licorice-derived components, and water keel-derived components points, stevioside, and glycyrrhizin, so that the sweetness of the final product purslane drink is e...

Embodiment 3

[0060] The preparation method of the purslane beverage suitable for diabetics comprises the following steps:

[0061] (1) Extract the source components of purslane: extract the source components of purslane by ethanol extraction, the specific operation is to extract by Soxhlet extraction, distill the ethanol in the ethanol-purslane extract mixture Dry, add water to the remainder to make up the volume, the volume ratio of fresh purslane weight to volume is 1g: 15mL;

[0062] (2) adding purslane-derived components so that the final product purslane drink contains 90% by weight of purslane-derived components;

[0063] (3) Add stevia-derived components, sweet herbal tea-derived components, white ginseng-derived components, Luo Han Guo-derived components, licorice-derived components, Brazilian licorice-derived components, and water keel-derived components points, stevioside, and glycyrrhizin, so that the sweetness of the final product purslane drink is equivalent to 0.5% sucrose s...

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PUM

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Abstract

The invention discloses a purslane drink for diabetic patients. The purslane drink contains a purslane-source component and a natural low-calorie sweetener for diabetic patients. Sweetness of the drink is similar to 0.5-25% of sweetness of cane sugar at 20 DEG C. The invention also discloses a preparation method of the purslane drink. The preparation method comprises the following steps: (1) extracting the purslane-source component; (2) adding the purslane-source component; and (3) adding the natural low-calorie sweetener for diabetic patients such that sweetness of the drink is similar to 0.5-25% of sweetness of cane sugar at 20 DEG C. By the use of purslane, the drink can have efficacy of treating diabetes and hyperlipidemia. By adding the natural low-calorie sweetener for diabetic patients, the drink which has harmonious mouthfeel and is suitable for the masses especially diabetic patients for long-term drinking is prepared. The drink is natural and healthy, and the preparation technology is simple and is suitable for large-scale industrial production.

Description

technical field [0001] The invention relates to the field of beverages, in particular to a purslane drink suitable for long-term drinking by diabetics. Background technique [0002] Due to the addition of a large amount of artificial sweeteners, the current beverages do not quench thirst after drinking, and because they contain high-calorie sugars and artificial sweeteners, they are not suitable for diabetics to drink for a long time. Diabetes has become a common chronic disease. It is particularly important to develop beverages that are beneficial for regulating blood sugar and are suitable for the public, especially diabetics, to drink for a long time. [0003] Purslane is a kind of wild vegetable, which is easy to grow and easy to get raw materials. Shen Lan et al. pointed out in the article "The Effect of Purslane on Insulin Resistance in Type 2 Diabetic Rats" that purslane can reduce the weight of type 2 diabetes and improve glucose tolerance. and lipid metabolism diso...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/38A23L2/60A23L2/54A23L33/00A23L33/105
CPCA23L2/02A23L2/38A23L2/54A23L2/60A23V2002/00A23V2200/3262A23V2200/328A23V2200/16A23V2250/022A23V2250/042A23V2250/032A23V2250/11A23V2250/24A23V2250/262A23V2250/252A23V2250/6402A23V2250/6418A23V2250/642A23V2250/6422A23V2250/21A23V2300/14A23V2300/44A23V2300/28
Inventor 韩珍严汉彬
Owner HEYUAN XINGRUI FOOD TECH DEV CO LTD
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