Food additive for diabetics

A technology for food additives and diabetics, applied in the direction of food drying, food ingredients, food ingredient functions, etc., can solve the problems of single product types, elevated blood sugar diabetics, rough taste, etc., to increase sensitivity and reduce serum cholesterol and triglycerides, the effect of broadening the range of edible products

Inactive Publication Date: 2019-01-04
南京润草堂生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Diabetics need to eat less and more meals. Extra meals are mostly snacks and snacks that are easy to carry and can quickly increase satiety. However, most of these products on the market currently contain sucrose, which is the most suitable sweetness for our taste However, at the same time, it will be decomposed by sucrase in the small intestine of the human body and absorbed by the body in the

Method used

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  • Food additive for diabetics
  • Food additive for diabetics

Examples

Experimental program
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Embodiment 1

[0028] This embodiment provides a food additive for diabetics, the raw material components include:

[0029] 0.5 part by weight of L-arabinose, and 1 part by weight of mushroom. Wherein, the mushroom is a mixture of shiitake mushrooms, fungus and Hericium erinaceus in a weight ratio of 3:2:1.

[0030] Further, a preparation method of the mushroom is provided, comprising the steps of:

[0031] (1) Soak shiitake mushrooms, fungus and Hericium erinaceus in 1.5% salt water for 8 minutes, wash and cut into cubes to obtain diced shiitake mushrooms, diced fungus and erinaceus erinaceus. After the mushrooms are mixed, they are blanched in boiling water for 150 seconds, and then centrifuged and dehydrated at 3500 rpm for 30 minutes to obtain pre-dehydrated mixed mushroom cubes;

[0032] (2) Freeze-dry the pre-dehydrated mixed diced mushrooms in step (1) for 50 minutes at -10°C, and pulverize to obtain the first powder with a particle size of 100 mesh;

[0033] (3) Freeze-dry the fir...

Embodiment 2

[0035] This embodiment provides a food additive for diabetics, the raw material components include:

[0036] 0.5 parts by weight of L-arabinose, 1 part by weight of mushrooms, 3 parts by weight of beans, and 2 parts by weight of orange powder. Wherein, the mushroom is a mixture of Flammulina velutipes, straw mushrooms and maitake mushrooms in a weight ratio of 2:1:0.5; the beans are a mixture of soybeans, green beans, and broad beans in a weight ratio of 2:1:0.5.

[0037] Further, a preparation method of the mushroom is provided, comprising the steps of:

[0038] (1) Soak Flammulina velutipes, Straw mushrooms, and Maitake mushrooms in 1.5% salt water for 8 minutes, wash and cut into cubes to obtain diced Flammulina velutipes, Straw mushrooms, and Maitake mushrooms. After the mushrooms are mixed, they are blanched in boiling water for 150 seconds, and then centrifuged and dehydrated at 3500 rpm for 30 minutes to obtain pre-dehydrated mixed mushroom cubes;

[0039] (2) Freeze-...

Embodiment 3

[0042] This embodiment provides a food additive for diabetics, the raw material components include:

[0043] 50 parts by weight of L-arabinose, 50 parts by weight of mushrooms, 6 parts by weight of beans, and 8 parts by weight of apple powder. Wherein, the mushroom is a mixture of Flammulina velutipes, straw mushrooms and maitake mushrooms in a weight ratio of 4:3:1; the beans are a mixture of soybeans, green beans and broad beans in a weight ratio of 6:5:2.

[0044] Further, a preparation method of the mushroom is provided, comprising the steps of:

[0045] (1) Soak Flammulina velutipes, Straw mushrooms and Maitake mushrooms in 2% salt water for 6 minutes, wash and cut into cubes to obtain diced Flammulina velutipes, Straw mushrooms and Maitake mushrooms. After the mushrooms are mixed, they are blanched in boiling water for 180s, and then centrifuged and dehydrated at 5000rpm for 20min to obtain pre-dehydrated mixed mushroom cubes;

[0046] (2) Freeze-dry the pre-dehydrated...

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Abstract

The invention relates to a food additive for diabetics. The food additive is prepared by using L-arabinose and mushrooms as the raw materials according to appropriate weight, wherein the L-arabinose inhibits the sugar absorption of human bodies by contesting for sucrase; the mushrooms enhances the insulin secretion ability of islet cells and prevents and relieve diabetic complication so as to synergistically control blood sugar. The prepared food additive has the advantages that the food additive can effectively control the postprandial blood sugar of the diabetics and can replace sucrose or be compounded with sucrose to apply to sugar-containing food, and the blood sugar control effect of the food additive can reach or even be better than the blood sugar control effect of sugar-free food;the food additive can greatly expand the range of food products which can be eaten by the diabetics and is good in market popularization and application value.

Description

technical field [0001] The invention belongs to the field of food technology, in particular to a food additive for diabetics. Background technique [0002] Diabetics need to eat less and more meals. Extra meals are mostly snacks and snacks that are easy to carry and can quickly increase satiety. However, most of these products on the market currently contain sucrose, which is the most suitable sweetness for our taste However, at the same time, it will be decomposed by sucrase in the small intestine of the human body and absorbed by the body in the form of glucose and fructose, which will raise blood sugar and make diabetics discouraged. However, there are only a single type of products for diabetics, mostly high-fiber coarse grains without sugar Products have a rough taste and taste like chewing wax. Therefore, how to break the traditional dietary taboos of diabetics and enable diabetics to eat sugary foods healthily is a topic worthy of research. Contents of the invention...

Claims

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Application Information

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IPC IPC(8): A23L31/00A23L33/125A23L11/00A23L19/00
CPCA23L11/05A23L19/09A23L31/00A23L33/125A23V2002/00A23V2200/328A23V2200/3262A23V2250/602A23V2300/10
Inventor 姚松
Owner 南京润草堂生物科技有限公司
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