Health care jam capable of reducing blood sugar and fat

A jam and hypoglycemic technology, which is applied in the field of beverages, can solve problems such as prone to adverse reactions, carelessness to take care of the body, and affect the health of the body, so as to achieve the effect of enhancing health care and health care, the method is simple, and the taste is refreshing

Inactive Publication Date: 2017-01-11
毕辉琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The pace of life in modern society is getting faster and faster, and people are under more and more pressure. Many office workers stay up late and work overtime for a long time, and do not pay attention to health care, which seriously affects their health in the long run. Many existing health care formulas have side effects, and long-term use is easy. produce adverse reactions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A hypoglycemic and weight-reducing health-care jam, characterized in that the components of the raw materials are composed as follows according to parts by weight:

[0014] 22 parts of honey, 12 parts of black soybean milk, 8 parts of dragon fruit pulp, 20 parts of kiwi juice, 4 parts of white peony root, 6 parts of green tea powder, 6 parts of rock sugar, 5 parts of yogurt, 30 parts of ice cubes, 15 parts of apple cider vinegar, and 100 parts of water .

[0015] The preparation method of the kiwi fruit juice is as follows: peel the fresh kiwi fruit, soak it in hot water at 90-95°C according to the mass-to-liquid ratio of 1:3, add watermelon with a mixture weight percentage of 20%, and boil for 40-50min. Add 4-6% papaya jelly to the filtered kiwi fruit juice, boil for 25-35 minutes, and cool to room temperature.

Embodiment 2

[0017] A hypoglycemic and weight-reducing health-care jam, characterized in that the components of the raw materials are composed as follows according to parts by weight:

[0018] 23 parts of honey, 13 parts of black soybean milk, 10 parts of dragon fruit pulp, 30 parts of kiwi juice, 5 parts of white peony root, 7 parts of green tea powder, 8 parts of rock sugar, 6 parts of yogurt, 35 parts of ice cubes, 16 parts of apple cider vinegar, and 100 parts of water .

[0019] The preparation method of the kiwi fruit juice is as follows: peel the fresh kiwi fruit, soak it in hot water at 90-95°C according to the mass-to-liquid ratio of 1:3, add watermelon with a mixture weight percentage of 20%, and boil for 40-50min. Add 4-6% papaya jelly to the filtered kiwi fruit juice, boil for 25-35 minutes, and cool to room temperature.

Embodiment 3

[0021] A hypoglycemic and weight-reducing health-care jam, characterized in that the components of the raw materials are composed as follows according to parts by weight:

[0022] 25 parts of honey, 14 parts of black soybean milk, 12 parts of dragon fruit pulp, 40 parts of kiwi juice, 6 parts of white peony root, 8 parts of green tea powder, 10 parts of rock sugar, 8 parts of yogurt, 40 parts of ice cubes, 18 parts of apple cider vinegar, and 100 parts of water .

[0023] The preparation method of the kiwi fruit juice is as follows: peel the fresh kiwi fruit, soak it in hot water at 90-95°C according to the mass-to-liquid ratio of 1:3, add watermelon with a mixture weight percentage of 20%, and boil for 40-50min. Add 4-6% papaya jelly to the filtered kiwi fruit juice, boil for 25-35 minutes, and cool to room temperature.

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PUM

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Abstract

A health care jam capable of reducing blood sugar and fat is characterized by being composed of the following components in parts by weight: 22 to 25 parts of honey, 12 to 14 parts of black soymilk, 8 to 12 parts of pitaya pulp, 20 to 40 parts of kiwi fruit juice, 4 to 6 parts of white peony root, 6 to 8 parts of green tea dust, 6 to 10 parts of rock sugar, 5 to 8 parts of yoghurt, 30 to 40 parts of ice cube, 15 to 18 parts of apple vinegar, and 100 parts of water. The kiwi fruit juice is prepared by the following steps: peeling fresh kiwi fruits, soaking kiwi fruits into hot water with a temperature of 90 to 95 DEG C, wherein the ratio of kiwi fruits to hot water is 1:3; adding watermelon accounting for 20 % of the weight of the mixture, boiling for 40 to 50 minutes, filtering, adding 4 to 6% of pawpaw bean jelly into the obtained kiwi fruit juice, boiling for 25 to 35 minutes under a boiling state, and cooling to the room temperature.

Description

technical field [0001] The invention belongs to the technical field of beverages, and in particular relates to a health-care jam for reducing blood sugar and reducing weight. Background technique [0002] Beverages refer to foods that can meet the normal needs of human body functions and can be drunk directly, or in the form of dissolution or dilution. Beverage refers to liquid food that uses water as the basic raw material and is produced by different formulas and manufacturing processes for people to drink directly. In addition to providing moisture, beverages have certain nutrition because they contain unequal amounts of sugar, acid, milk, various amino acids, vitamins, inorganic salts and other nutritional components in beverages of different varieties. [0003] Kiwifruit is generally oval, dark green and hairy skin is generally not edible, and inside is bright green pulp and a row of black seeds. Kiwifruit has a soft texture and a taste sometimes described as a cross ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L21/12A23L33/105A23L21/25A23L11/00A23L11/65
CPCA23V2002/00A23V2200/3324A23V2200/30A23V2200/318A23V2200/308
Inventor 毕辉琴
Owner 毕辉琴
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