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Puffed coix seed food having efficacy of reducing blood sugar and preparation method of puffed coix seed food

A technology for lowering blood sugar and efficacy, applied in the field of puffed barley food and its preparation, can solve the problems of slow blood sugar lowering efficiency, poor compatibility, bad taste, etc., and achieve the effect of preventing and treating diabetes

Inactive Publication Date: 2018-03-23
贵州百科薏仁生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are currently several special foods for diabetics on the market, most of which are supplemented with one or a few nutrients, but because of poor compatibility or unsuitable dosage, there is no obvious hypoglycemic effect or the hypoglycemic effect is slow; or adding Some traditional Chinese medicine ingredients, but because of their bad taste, they cannot be accepted by diabetic patients for a long time

Method used

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  • Puffed coix seed food having efficacy of reducing blood sugar and preparation method of puffed coix seed food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Puffed barley food with hypoglycemic effect, including the following components, barley: 45kg, honey: 6kg, corn silk: 4kg, bitter gourd: 4kg, dandelion: 5kg, nutritional compound: 7kg, beef powder: 4kg, of which nutritional compound: Chromium 0.3kg, Zinc 2kg, Magnesium: 5kg, Potassium: 2kg, Selenium: 0.2kg, Vitamin C: 50kg, Vitamin B 1 : 50kg, Vitamin B 6 : 0.1kg, niacin: 1-2kg, soybean lecithin: 100kg, mix well, take 7kg of them.

[0036] The preparation method of the puffed barley food with hypoglycemic effect of the present invention is prepared through the following steps;

[0037](1) Remove impurities from barley, corn silk, dandelion, and bitter gourd, crush them, and enter the puffing process to make them into various shapes to obtain puffed fruits. The puffing temperature is 90-130°C and the pressure is 30-40atm;

[0038] (2) Mix the following nutritional elements by weight to prepare a nutritional compound: chromium: 0.3kg, zinc: 2kg, magnesium: 5kg, potassiu...

Embodiment 2

[0042] Puffed barley food with hypoglycemic effect, including the following components, barley: 50kg, honey: 5kg, corn silk: 5kg, bitter gourd: 3kg, dandelion: 5kg, nutritional compound: 5kg, green onion powder: 5kg, of which nutritional compound : Chromium: 0.2kg, Zinc: 1kg, Magnesium: 3kg, Potassium: 2kg, Selenium: 0.05kg, Vitamin C: 50kg, Vitamin B 1 : 50kg, Vitamin B 6 : 0.1kg, niacin: 1kg, soybean lecithin: 100kg, mix well, take 5kg of them;

[0043] The preparation method of the puffed barley food with hypoglycemic effect of the present invention is prepared through the following steps;

[0044] (1) Remove impurities from barley, corn silk, dandelion, and bitter gourd, crush them, and enter the puffing process to make them into various shapes to obtain puffed fruits. The puffing temperature is 90-130°C and the pressure is 30-40atm;

[0045] (2) Mix the following nutritional elements by weight to prepare a nutritional compound: chromium: 0.2kg, zinc: 1kg, magnesium: 3kg...

Embodiment 3

[0049] The technical scheme of the present invention is as follows: puffed barley food with hypoglycemic effect, comprising the following components, barley: 40kg, honey: 5kg, corn silk: 3kg, bitter melon: 5kg, dandelion: 5kg, nutritional compound: 10kg, tomato powder : 5kg, of which nutritional compound: chromium: 0.4kg, zinc: 2kg, magnesium: 5kg, potassium: 2kg, selenium: 0.05kg, vitamin C: 50kg, vitamin B 1 : 80kg, Vitamin B 6 : 0.2kg, niacin: 2kg, soybean lecithin: 200kg, mix well, take 10kg of them.

[0050] The preparation method of the puffed barley food with hypoglycemic effect of the present invention is prepared through the following steps;

[0051] (1) Remove impurities from barley, corn silk, dandelion, and bitter gourd, crush them, and enter the puffing process to make them into various shapes to obtain puffed fruits. The puffing temperature is 90-130°C and the pressure is 30-40atm;

[0052] (2) Mix the following nutritional elements to make a nutritional compou...

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Abstract

The invention discloses a puffed coix seed food having efficacy of reducing blood sugar and a preparation method. The puffed coix seed food comprises the following components of 40-50 parts of coix seeds, 5-7 parts of honey, 3-5 parts of corn stigma, 3-5 parts of bitter gourd, 4-5 parts of dandelions, 5-10 parts of a nutritive compounding agent, and 3-5 parts of condiment. The puffed coix seed food having efficacy of reducing blood sugar has obvious assisting effects on prevention and treatment of diabetes, and can be made into puffed foods, biscuits, compressed biscuits, coix seeds easy to explode and instant coix seed paste powder.

Description

technical field [0001] The invention belongs to the field of health food processing, and in particular relates to a puffed barley food with hypoglycemic effect and a preparation method thereof. Background technique [0002] With the development of society, the diet structure has undergone tremendous changes. The incidence of diabetes is getting higher and higher in the world. In 2014, among the 300,000 people in 14 provinces and cities in my country, the incidence of diabetes was 6.09%. According to the latest data, the incidence of diabetes in Beijing is 3.44%. , and showed a gradual upward trend. At present, there are about 90 million patients in our country, and there are more than 200 million invisible patients. The country invests hundreds of billions in medical expenses every year, and more than 120 million negative patients have been added. The country invests hundreds of billions in medical expenses every year, but the number of patients is still increasing sharply...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/165A23L33/10A23L33/15A23L33/115A23L33/16
CPCA23L7/165A23L33/10A23L33/115A23L33/15A23L33/16A23V2002/00A23V2200/328A23V2250/1586A23V2250/1642A23V2250/161A23V2250/16A23V2250/1626A23V2250/708A23V2250/7042A23V2250/7052A23V2250/7046A23V2250/1842
Inventor 杨延宏杨杨
Owner 贵州百科薏仁生物科技有限公司