Preparation method and application of a healthy food base material capable of improving glucose and lipid metabolism disorders

A technology of glucose and lipid metabolism and disorder, applied to bacteria used in food preparation, polysaccharide/gum-containing food ingredients, functions of food ingredients, etc., can solve problems such as poor appearance quality and large loss of active ingredients

Active Publication Date: 2020-09-08
山东夏津古桑产业研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since these three raw materials are usually processed by conventional techniques of sun exposure or high temperature drying, the active ingredients such as γ-aminobutyric acid, 1-deoxynojirimycin and tartaryine are greatly lost, and the appearance quality of the products is relatively poor. Difference

Method used

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  • Preparation method and application of a healthy food base material capable of improving glucose and lipid metabolism disorders

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The preparation method of a healthy food base material provided in this embodiment with improved glucose and lipid metabolism comprises the following steps:

[0038] (1) Mulberry leaf picking and pretreatment. The young shoots and leaves located in the upper 1-4 positions of the mulberry branches are picked from March to June in spring. The picked mulberry leaf shoots are quickly placed in a closed container to vacuumize, and then filled with nitrogen and CO 2 Mixed gas hold for 2 hours, nitrogen and CO 2 The volume ratio (v / v) of the mixed gas is 1:4.

[0039] (2) Preparation of fresh mulberry leaf puree. Add 0.5% sodium chloride solution to the mulberry leaves according to the mass fraction ratio (m / m) of 4:1. After stirring for 3 minutes with an ordinary beater, transfer to the colloid mill for further processing to control the gap between the teeth of the colloid mill. 20 μm, the treatment time is 15 minutes, and the treatment times are 2 times to obtain green f...

Embodiment 2

[0049] The preparation method of a healthy food base material provided in this embodiment with improved glucose and lipid metabolism comprises the following steps:

[0050] (1) Mulberry leaf picking and pretreatment. The young shoots and leaves located in the upper 1-4 positions of the mulberry branches are picked from March to June in spring. The picked mulberry leaf shoots are quickly placed in a closed container to vacuumize, and then filled with nitrogen and CO 2 Mixed gas hold for 2 hours, nitrogen and CO 2 The volume ratio (v / v) of the mixed gas is 2:3.

[0051] (2) Preparation of fresh mulberry leaf puree. Add 0.6% sodium chloride solution to the mulberry leaves according to the mass fraction ratio (m / m) of 3:1, and after stirring for 3 minutes with an ordinary beater, transfer to the colloid mill for further processing to control the gap between the teeth of the colloid mill 30 minutes into the glue, the treatment time is 20 minutes, and the treatment times are 1 t...

Embodiment 3

[0061] The preparation method of a healthy food base material provided in this embodiment with improved glucose and lipid metabolism comprises the following steps:

[0062] (1) Mulberry leaf picking and pretreatment. The young shoots and leaves located in the upper 1-4 positions of the mulberry branches are picked from March to June in spring. The picked mulberry leaf shoots are quickly placed in a closed container to vacuumize, and then filled with nitrogen and CO 2 Mixed gas hold for 2 hours, nitrogen and CO 2 The volume ratio (v / v) of the mixed gas is 4:1.

[0063] (2) Preparation of fresh mulberry leaf puree. Add 0.8% sodium chloride solution to the mulberry leaves according to the mass fraction ratio (m / m) of 2:1. After stirring for 3 minutes with an ordinary beater, transfer to the colloid mill for further processing to control the gap between the teeth of the colloid mill. 50 μm, the treatment time is 15 minutes, and the treatment times are 2 times to obtain green f...

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Abstract

The invention discloses a preparation method and application of a health food base material capable of improving glucose and lipid metabolism disorders, comprising the following steps: picking and pretreatment of mulberry leaves; preparation of fresh mulberry leaf puree; preparation of mulberry leaf acidic polysaccharide; preparation of tartary buckwheat extract ; Preparation of oat extract; Preparation of compound puree; Sterilization and fermentation; Drying, packaging and sterilization. The health food base material of this invention is rich in γ-aminobutyric acid, N-saccharide compounds (1-deoxynojirimycin and buckwheat alkali, etc.), small molecule oligosaccharide prebiotics and probiotics; Optimize the microbial fermentation strain and fermentation process to increase the content of γ-aminobutyric acid and N-saccharide compounds in the raw material, and at the same time promote the conversion of natural macromolecular polysaccharides in the raw material into oligosaccharide prebiotics during the fermentation process. On the one hand, the biological activity of functional factors such as γ-aminobutyric acid, N-saccharide compounds, small molecular oligosaccharides, prebiotics and probiotics can be retained to the greatest extent through optimization of the preparation process.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method and application of a healthy food base material capable of improving glucose and lipid metabolism disorders. Background technique [0002] In recent years, with the rapid development of social economy and the continuous improvement of people's living standards, the incidence of chronic diseases such as obesity, diabetes, and hyperlipidemia has risen rapidly, seriously affecting the quality of life of modern people. [0003] In 2016, the famous British medical journal "The Lancet" published a survey report on the weight of adults worldwide. The survey found that the world has reached the point of "serious obesity epidemic". The number of obese adults in the world exceeds the number of underweight adults. The country with the highest number of obese people in the world. China has 43.2 million obese men and 46.4 million obese women, ranking ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23L33/105A23L33/135A23L29/00
CPCA23L29/065A23L33/00A23L33/105A23L33/135A23V2002/00A23V2400/11A23V2400/321A23V2400/169A23V2200/3262A23V2200/328A23V2250/21A23V2250/51
Inventor 邹宇晓胡腾根李倩廖森泰黎尔纳沈维治
Owner 山东夏津古桑产业研究院有限公司
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