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A functional composition for lowering blood sugar
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A functional and compositional technology, applied in the field of functional compositions for lowering blood sugar, can solve the problems of unclear ingredients and content, large differences in raw material quality, and lack of pertinence
Active Publication Date: 2021-08-20
TIANJIN UNIV OF SCI & TECH
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However, at present, most functional foods in my country use medicinal and food homologous materials or materials with main active ingredients as the main raw materials. Potential hazards such as balance
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Embodiment 1
[0019] Chickpea peptide 20g, 4-hydroxyisoleucine 30g, alanine 6g, arginine 6g, leucine 5g, isoleucine 5g, valine 5g, citrulline 6g, tryptophan 5g, 5g of glycine, 7g of gamma-aminobutyric acid, 0.1g of aspartame, and 0.001g of strawberry essence were put into a three-dimensional mixer and mixed evenly to obtain a hypoglycemic functional food. The inspection by the quality inspection department ensures that the sensory indicators, physical and chemical indicators and microbial indicators of the products all meet the national standards. Take it orally after dissolving in warm water, 3 times a day, 2.5g / 50kg each time.
Embodiment 2
[0021] Chickpea peptide 20g, 4-hydroxyisoleucine 30g, alanine 1g, arginine 3g, leucine 2g, isoleucine 5g, valine 5g, citrulline 2g, tryptophan 6g, glycine 5g, gamma-aminobutyric acid 7g, xylitol 0.1g, citric acid 0.1g, strawberry essence 0.001g, the preparation method is the same as embodiment 1.
Embodiment 3
[0023] Chickpea peptide 20g, 4-hydroxyisoleucine 40g, alanine 6g, arginine 10g, leucine 8g, isoleucine 8g, valine 8g, citrulline 6g, tryptophan 8g, glycine 8g, gamma-aminobutyric acid 10g, aspartame 0.2g, citric acid 0.2g, strawberry essence 0.002g, the preparation method is the same as embodiment 1.
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Abstract
The invention provides a functional composition for lowering blood sugar, the functional ingredients are composed of chickpea peptide, 4-hydroxyisoleucine, alanine, arginine, leucine, isoleucine, valine , citrulline, tryptophan, glycine and γ-aminobutyric acid, each component by weight parts chickpea peptide 20-40 parts, 4-hydroxyisoleucine 10-40 parts, alanine 1-10 parts, Arginine 1-10 parts, Leucine 1-10 parts, Isoleucine 1-10 parts, Valine 1-10 parts, Citrulline 1-10 parts, Tryptophan 1 ‑10 parts, 1‑10 parts of glycine and 1‑10 parts of γ‑aminobutyric acid; through the reasonable compatibility of chickpea peptides and amino acids, the food can effectively assist in regulating blood sugar in the human body. It is stable and balanced in composition and content, and has clear functions The hypoglycemic functional food can be used to prevent diabetes, reduce the dosage of diabetic patients, and improve the hyperglycemia of diabetic patients.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a functional composition for lowering blood sugar. Background technique [0002] Diabetes has become the most important medical problem in the 21st century. According to statistics, in 2013, there were 382 million diabetic patients in the world, of which nearly 98 million were in my country, ranking first in the world. It is estimated that within 10 years, the total number of deaths caused by diabetes will increase by more than 50%, and it will become the seventh leading cause of death in the world. By 2035, the number of diabetic patients will reach 592 million. Although a variety of diabetes treatment drugs are currently available, with the surge in the number of patients, the shortage of traditional drugs and the side effects caused by long-term use have become increasingly prominent. [0003] Functional foods are used for the prevention, improvement and adjuvant treatment of ...
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