Functional food composition for assisting in reducing blood sugar and preparation method thereof

A functional food and hypoglycemic technology, applied in the functions of food ingredients, food science, food ingredients, etc., can solve problems such as adverse reactions, limited medicinal and edible products, and inability to effectively control complications, and achieve obvious curative effects and good taste. , the effect of improving immune potential

Inactive Publication Date: 2019-02-15
武汉瑞盈泽生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, although Western medicine hypoglycemic drugs have good hypoglycemic effect in the treatment of diabetes, long-term use needs to be gradually increased. Most of them have adverse reactions and cannot effectively control complications. Treating diabetes through food prevention has fewer adverse reactions and can effectively prevent complications. And the curative effect is stable
[0009] At present, there are very limited medicinal and edible products developed for diabetics. How to develop a medicinal and edible functional food composition suitable for diabetics that can effectively assist in regulating blood sugar and provide the necessary nutrition for the human body is currently an issue. Urgent technical issues to be resolved

Method used

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  • Functional food composition for assisting in reducing blood sugar and preparation method thereof
  • Functional food composition for assisting in reducing blood sugar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Take 8 parts of yam, 12 parts of bitter melon, 4 parts of pumpkin, 4 parts of konjac, 8 parts of seaweed, 4 parts of onion, 5 parts of green beans, 6.25 parts of brown rice, 3.75 parts of pea sprouts, 15 parts of hawthorn, 7.5 parts of spirulina, and 7.5 parts of shiitake mushrooms , 10 parts of flour, 5 parts of refined salt.

[0048] Wash the green beans, hawthorn and brown rice respectively, stir-fry until light yellow and grind them into flour noodles, wash the pea seedlings, spirulina and shiitake mushrooms respectively, cook them, steam them at 100°C for 10-30 hours, then dry them at 60-70°C and grind them To make flour noodles, wash and dry yam, bitter gourd, pumpkin, konjac and onion respectively, and then grind them into fine powder, then add flour and water and stir until it becomes a paste, bake at 60-100°C for 3-6 hours, and then grind Make flour noodles, fully mix the above-mentioned various flour noodles and refined salt in a mixer, pass through an 80-100 ...

Embodiment 2

[0050] Take 15 parts of yam, 10 parts of bitter melon, 10 parts of pumpkin, 10 parts of konjac, 5 parts of seaweed, 10 parts of onion, 5 parts of green beans, 3 parts of brown rice, 2 parts of pea sprouts, 8 parts of hawthorn, 4 parts of spirulina, and 8 parts of shiitake mushrooms , 20 parts of flour, 10 parts of refined salt.

[0051] Wash the green beans, hawthorn and brown rice respectively, stir-fry until light yellow and grind them into flour noodles, wash the pea seedlings, spirulina and shiitake mushrooms respectively, cook them, steam them at 100°C for 10-30 hours, then dry them at 60-70°C and grind them To make flour noodles, wash and dry yam, bitter gourd, pumpkin, konjac and onion respectively, and then grind them into fine powder, then add flour and water and stir until it becomes a paste, bake at 60-100°C for 3-6 hours, and then grind Make flour noodles, fully mix the above-mentioned various flour noodles and refined salt in a mixer, pass through an 80-100 mesh s...

Embodiment 3

[0053] Take 12.5 parts of yam, 12.5 parts of bitter melon, 7.5 parts of pumpkin, 6 parts of konjac, 6 parts of seaweed, 5.5 parts of onion, 9.6 parts of green beans, 6.4 parts of brown rice, 4 parts of pea sprouts, 10 parts of hawthorn, 5 parts of spirulina, and 10 parts of shiitake mushrooms , 15 parts of flour, 2 parts of refined salt.

[0054] Wash the green beans, hawthorn and brown rice respectively, fry until light yellow and grind them into flour noodles, wash the pea seedlings, spirulina and shiitake mushrooms respectively, cook them, steam them at 100°C for 10-30 hours, and then dry them at 60-70°C Grind it into flour, wash and dry the yam, bitter gourd, pumpkin, konjac and onion respectively, and then pulverize it into fine powder, then add flour and water and stir until it becomes a paste, bake at 60-100°C for 3-6 hours, then Grind into flour, fully mix the above-mentioned various flours and refined salt in a mixer, pass through a 80-100 mesh sieve, and obtain a fun...

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Abstract

The invention relates to a functional food composition for assisting in reducing blood sugar. The composition comprises the following components in parts by weight: 40-60 parts of a food mixture for reducing blood sugar, 10-20 parts of a food mixture rich in trace elements and 20-30 parts of a food mixture capable of improving the human immunity. The food mixture for reducing blood sugar includesChinese yams, bitter gourds, pumpkin, konjac, laver and onions. The food mixture rich in trace elements includes green soybeans, brown rice and pea seedlings. The food mixture capable of improving thehuman immunity includes hawthorn fruits, spirulina and lentinus edodes. The invention also provides a preparation method of the functional food composition for assisting in reducing blood sugar. Thefunctional food composition for assisting in reducing blood sugar can effectively control blood sugar, has no side effect, prevents and controls diabetic complications, and can improve organism immunity.

Description

technical field [0001] The invention relates to the field of functional food, in particular to a functional food composition for assisting in lowering blood sugar and a preparation method thereof. Background technique [0002] Diabetes is caused by polygenic inheritance and environmental factors, leading to defects in insulin secretion and insulin action, which can cause metabolic disorders of carbohydrates, proteins, fats, water and electrolytes in the body. Therefore, the principle of diabetes treatment is to stably control blood sugar at normal or close to normal level for a long time, and to prevent and delay the occurrence or development of various complications as the goal. [0003] According to statistics, in 2015, about 415 million people aged 20-79 in the world suffered from diabetes (8.8% prevalence rate), and another 318 million people had impaired glucose tolerance (pre-prevalence rate was 6.7%). China is the country with the largest number of diabetic patients ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L11/00A23L19/00A23L19/10A23L31/00A23L33/00A23L33/135
CPCA23L7/198A23L11/05A23L19/01A23L19/10A23L19/115A23L31/00A23L33/00A23L33/135A23V2002/00A23V2200/30A23V2200/328A23V2200/324
Inventor 王友运刘建王晚霞谭宏飞童庆刘明星
Owner 武汉瑞盈泽生物科技有限公司
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