Noodles capable of reducing blood sugar and regulating blood lipid and preparation method of noodles

A blood lipid and blood sugar lowering technology, which is applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve problems such as unclear food safety and inability to guarantee health care efficacy, and achieve control of blood sugar rise, Good hypoglycemic and lipid-lowering effect, rich in nutrition

Pending Publication Date: 2017-06-13
WUXUE WANXING SURFACE IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The raw materials used in it are neither traditional food raw materials, nor traditional Chinese medicine for both medicine and food, nor new food resources. The food safety is not clear, and the health care effect cannot be guaranteed.

Method used

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  • Noodles capable of reducing blood sugar and regulating blood lipid and preparation method of noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The noodle for lowering blood sugar and regulating blood fat comprises the following raw materials in parts by weight: 100 parts of high-gluten wheat flour, 2 parts of tartary buckwheat flour, 7 parts of yam powder, 20 parts of mulberry leaves, 18 parts of kudzu root and 12 parts of bitter gourd.

[0038] Its preparation method comprises the following steps:

[0039] 1) Mulberry leaves and kudzu root were crushed, extracted with 11 times the amount of 60% ethanol at 50° C. for 2 hours, filtered, and the solid dregs were repeatedly extracted once, and the filtrates were combined twice. Concentrate the filtrate under reduced pressure to recover ethanol, and concentrate until the specific gravity is 1.25-1.35 to obtain extract A1 for use.

[0040] 2) Extract the solid medicinal dregs with 5-10 times the amount of pure water, adjust the pH of the pure water to 4 with hydrochloric acid, extract at 50°C for 0.5h, and after filtering, repeat the extraction of the solid medicin...

Embodiment 2

[0044] The noodle for lowering blood sugar and regulating blood fat comprises the following raw materials in parts by weight: 100 parts of high-gluten wheat flour, 5 parts of tartary buckwheat flour, 4 parts of yam powder, 10 parts of mulberry leaves, 23 parts of kudzu root and 21 parts of bitter gourd.

[0045] Its preparation method comprises the following steps:

[0046] 1) Mulberry leaves and kudzu root were crushed, extracted with 15 times the amount of 50% ethanol at 55° C. for 1.5 h, filtered, and the solid dregs were repeatedly extracted once, and the filtrates were combined twice. Concentrate the filtrate under reduced pressure to recover ethanol, and concentrate until the specific gravity is 1.25-1.35 to obtain extract A2 for use.

[0047] 2) Extract the solid medicinal dregs with 5-10 times the amount of pure water, adjust the pH of the pure water to 6 with hydrochloric acid, extract at 60°C for 1 hour, and repeat the extraction of the solid medicinal dregs once aft...

Embodiment 3

[0051] The noodle for lowering blood sugar and regulating blood fat comprises the following raw materials in parts by weight: 100 parts of high-gluten wheat flour, 8 parts of tartary buckwheat flour, 2 parts of yam powder, 30 parts of mulberry leaves, 15 parts of kudzu root and 29 parts of bitter gourd.

[0052] Its preparation method comprises the following steps:

[0053] 1) Mulberry leaves and kudzu root were crushed, extracted with 8 times the amount of 70% ethanol at 58° C. for 1 hour, filtered, and the solid medicinal dregs were repeatedly extracted once, and the filtrates were combined twice. Concentrate the filtrate under reduced pressure to recover ethanol, and concentrate until the specific gravity is 1.25-1.35 to obtain extract A for use.

[0054] 2) Extract the solid medicinal dregs with 5-10 times the amount of pure water, adjust the pH of the pure water to 5 with hydrochloric acid, extract at 55° C. for 0.5 h, and after filtering, repeat the extraction of the sol...

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PUM

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Abstract

The invention relates to the technical field of food processing and discloses noodles capable of reducing blood sugar and regulating blood lipid and a preparation method. The noodles are prepared from raw materials in parts by weight as follows: 100 parts of high gluten wheat flour, 1-9 parts of tartary buckwheat flour, 1-9 parts of yam flour, 10-30 parts of mulberry leaves, 10-25 parts of radix puerariae and 10-30 parts of bitter gourds. The active ingredients of the mulberry leaves, the radix puerariae, the bitter gourds and the like are extracted and mixed with the high gluten wheat flour, the tartary buckwheat flour and the yam flour for preparation of the noodles. Animal experiments and feeding trials prove that the noodles have significant effects of reducing blood sugar and regulating blood lipid on a diabetes model mouse and can effectively control postprandial blood sugar rise of diabetics and obviously improve the oxidative stress resistant level. The noodles can be used as safe staple food of the diabetics to control postprandial blood sugar rise and improve the life quality of the diabetics and can also be used as healthcare food for preventing diabetes to be eaten for a long term.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a food-medicine dual-purpose processing and manufacturing health food, specifically a kind of health-care noodles for lowering blood sugar and regulating blood fat. Background technique [0002] Diabetes mellitus is a group of disorders of sugar, fat, and protein metabolism caused by various reasons, characterized by increased blood sugar and glycosuria, and then leads to multi-system and multi-organ damage syndrome. The prevention and treatment of diabetes by dietotherapy is a long-term pursuit of people. At present, the existing diabetes prevention health food has the problems of lack of scientific and systematic research, unclear functional factors, unscientific extraction and preparation methods, and lack of consideration of food safety. Its preparation method is simple, mostly by simply pulverizing and mixing animal and plant raw materials, or simply pulverizing and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/105
CPCA23V2002/00A23V2200/3262A23V2200/328A23V2250/21
Inventor 陈运中
Owner WUXUE WANXING SURFACE IND CO LTD
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