Preparation method and purpose of cherry powder for controlling diabetes

A technology of cherry powder and diabetes, which is applied in the fields of application, metabolic diseases, and pharmaceutical formulations, etc. It can solve the problems of unfavorable nutritional intake for diabetics, single and elevated extracted components, and achieve outstanding biological activity and pharmacological effects. The process is simple and the yield is high. high effect

Inactive Publication Date: 2018-11-13
蔡超
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0004] Because cherries are rich in nutrition, in the prior art, there are extracting Vc from cherries, and there are also extracting anthocyanins from cherries. When extracting anthocyanins, water extraction or alcohol extraction is mostly used. The nutrition is single, only anthocyanins, and the Other rich nutrients in cherries are discarded. For example, some researchers in the United States have recently extracted anthocyanins from cherries, and removed pancreatic cells that produce insulin from rodents to test the effect of anthocyanins on these cells. After glycosides, the insulin production of the cells will increase by half, which shows that the anthocyanins in cherries have a certain effect on diabetes. The disadvantage is that the extracted components are single, which is not conducive to the nutritional intake of diabetics.

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  • Preparation method and purpose of cherry powder for controlling diabetes

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preparation example Construction

[0021] A preparation method of cherry powder for controlling diabetes is characterized in that the preparation steps of cherry powder include crushing, fermentation, distillation, analysis and drying,

[0022] Wherein, the crushing step: take fresh cherries, clean the cherries, control the moisture, and put them into a crusher for crushing;

[0023] The fermentation step: first activate the biological enzyme at 45-50°C, add the biological enzyme to the crushed cherries at 1-2‰ of the fresh fruit weight of the cherry, adjust the pH value to 3.0-3.5 with citric acid, and add sugar in an amount of 15-20%, during enzymolysis, the enzyme activity in the solution is required to be above 5000 units, the fermentation temperature is 20-30°C, the fermentation time is 1-8 days, the amount of yeast added is 0.1-0.5‰, and the pH value of the fermentation broth is Adjustment can use citric acid or tartaric acid;

[0024] The distillation step: put the fermented cherry wine solution into a ...

Embodiment 1

[0028] Example 1: Take 5 kg of fresh cherry fruit, squeeze and crush, activate cellulase at 45-50°C, add cellulase to 1‰ of the weight of fresh cherry fruit, adjust the pH value to 3.5 with citric acid, and add sugar to 15% , the amount of yeast added is 0.2‰, the fermentation temperature is 20-27°C, and the fermentation time is 5 days. After 5 days, the cherry original wine fermentation solution is obtained, and the cherry original wine fermentation solution is placed in a vacuum finishing vessel for distillation for 1 hour. The pressure is -0.05mpa, and heated The temperature is 30-60°C to obtain cherry wine lees solution and distilled wine, absorb the cherry wine lees solution through macroporous adsorption resin, wash the macroporous adsorption resin with water, and analyze with alcohol solution to obtain the analysis solution, decompress the analysis solution After being concentrated to a relative density of 1.1, it was dried under reduced pressure at 40°C to obtain 22.1 g...

Embodiment 2

[0029] Embodiment 2: Take 5 kg of fresh cherry fruit, squeeze and crush, activate pectinase at 45-50°C, add pectinase to 2‰ of the fresh cherry fruit weight, adjust the pH value to 3.0 with tartaric acid, and add 15% sugar, The amount of yeast added is 0.3‰, the fermentation temperature is 25-30°C, and the fermentation time is 6 days. After obtaining the original cherry wine fermentation solution, put the cherry original wine fermentation solution into a decompression finishing vessel for distillation for 1 hour, the pressure is -0.06mpa, and the heating temperature is at 30-60°C to obtain cherry wine lees solution and distilled wine, absorb the cherry wine lees solution through a macroporous adsorption resin, wash the macroporous adsorption resin with water, analyze with alcohol solution to obtain an analysis solution, and concentrate the analysis solution under reduced pressure After reaching a relative density of 1.2, dry under vacuum at 45°C under reduced pressure to obtain...

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Abstract

The invention relates to a preparation method and purpose of cherry powder for controlling diabetes. The preparation method is characterized in that the cherry powder preparation steps comprise crushing, fermentation, distillation and desorption drying. The preparation method is used, so that cherry wine with the effects of removing wind and dampness and promoting blood circulation to arrest painis obtained; in the fermentation process, under the condition that other nutritions of fresh cherries are not damaged, partial sugar contained in the fresh cherries becomes ethyl alcohol through conversion and is separated out; the cherry powder which can be trustingly eaten by diabete patients, has rich nutrition, can promote the insulin generation and can reduce the blood glucose is obtained. The preparation method has the advantages that the process is simple; the raw materials are comprehensively used; the yields are many; the yield is high; the cost is low; the preparation method is applicable to scale production, and the like. The cherry powder is used for controlling the diabetes; the prominent biological activity and pharmacologic action are realized in the aspects of treating thediabetes, preventing and controlling angiocardiopathy and the like. The cherry powder is applicable to the fields of food and health care products.

Description

technical field [0001] The invention relates to the technical field of biological health care, in particular to a preparation method and application of cherry powder for improving insulin and controlling diabetes by using cherries. Background technique [0002] At present, in medicine, the main clinical classification of diabetes is western medicine and traditional Chinese medicine. The so-called diabetes in western medicine is divided into two types: insulin-dependent and non-insulin-dependent. The so-called upper elimination refers to the type of lung injury due to dryness and heat, the middle elimination refers to the type of stomach heat soaked, and the lower elimination refers to the two types of kidney yin deficiency syndrome and yin and yang deficiency syndrome. Moreover, diabetics are prone to diarrhea due to incomplete nutrition absorption. Complications are caused, such as cardiovascular disease, ear and eye diseases, sores, carbuncles, etc. Therefore, diet therapy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/736A61P3/10A61P9/00A61P29/00A23L33/00A61K131/00
CPCA23L33/00A23V2002/00A61K36/736A61K2236/13A61K2236/15A61K2236/19A61K2236/31A61K2236/51A61K2236/55A61P3/10A61P9/00A61P29/00A23V2200/328
Inventor 蔡超许祖闪
Owner 蔡超
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