Compound malus toringoides leaf functional food for auxiliary blood sugar and blood fat reduction and preparation method thereof

A functional food and blood lipid-lowering technology, which is applied to the functions of food ingredients, food ingredients, food ingredients containing natural extracts, etc., can solve the problems of low curative effect, many adverse reactions, and difficulty in taking it for a long time for patients

Inactive Publication Date: 2019-04-05
QINGDAO UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these drugs can improve hyperglycemia and hyperlipidemia in a short period of time, they have problems such as poor pat

Method used

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  • Compound malus toringoides leaf functional food for auxiliary blood sugar and blood fat reduction and preparation method thereof
  • Compound malus toringoides leaf functional food for auxiliary blood sugar and blood fat reduction and preparation method thereof
  • Compound malus toringoides leaf functional food for auxiliary blood sugar and blood fat reduction and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A functional food with the functions of assisting in lowering blood sugar and lowering blood lipids, which is characterized by being prepared from the following raw materials in parts by mass: 5 parts of Russian leaves, 5 parts of Ophiopogon japonicus, 50 parts of mulberry bark, and silkworm pupa 30 parts, 30 parts notoginseng leaves. The preparation method includes the following steps: take the dried Russian leaves, Ophiopogon japonicus, mulberry white bark, silkworm pupa, and Panax notoginseng leaf medicinal materials, crush them, pass through a 20-mesh sieve, add 10 times the amount of water according to the mass ratio, heat reflux and extract twice. Extract 2 hours each time, combine the extracts and concentrate to a thick paste. According to the quality of the thick paste, add 1 times the mass ratio of maltodextrin to make soft materials, granulate, dry, and sizing to obtain the total granules. .

Embodiment 2

[0020] A functional food with the functions of assisting in lowering blood sugar and lowering blood fat, which is characterized in that it is prepared from the following raw materials in parts by mass: 15 parts of Russian leaves, 30 parts of Ophiopogon japonicus, 20 parts of mulberry white bark, and silkworm pupa 15 parts, 15 parts of Panax notoginseng leaves. The preparation method includes the following steps: take dried Russian leaves, Ophiopogon japonicus, mulberry white bark, silkworm pupa, and Panax notoginseng leaf medicinal materials, crush them, pass through a 20-mesh sieve, add 15 times the amount of water according to the mass ratio, and extract once by heating and refluxing. Extract for 3 hours each time, combine the extracts and concentrate to a thick paste. According to the quality of the thick paste, add 2 times the mass ratio of maltodextrin to make soft materials, granulate, dry, and sizing to obtain total granules. .

Embodiment 3

[0022] A functional food with the functions of assisting in lowering blood sugar and lowering blood lipids, which is characterized in that it is prepared from the following raw materials in parts by mass: 10 parts of Russian leaves, 20 parts of Ophiopogon japonicus, 20 parts of mulberry white bark, and silkworm pupa 15 parts, 20 parts of Panax notoginseng leaves. The preparation method includes the following steps: taking dried Russian leaves, Ophiopogon japonicus, mulberry bark, silkworm pupa, and Panax notoginseng leaf medicinal materials, crushed, passed through a 20-mesh sieve, added 12 times the amount of water according to the mass ratio, and heated and refluxed for 3 times. Extract for 2 hours each time, combine the extracts and concentrate to a thick paste. According to the quality of the thick paste, add 2.5 times the mass ratio of maltodextrin to make soft materials, granulate, dry, and sizing to obtain total granules. .

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Abstract

The invention discloses compound malus toringoides leaf functional food for auxiliary blood sugar and blood fat reduction and a preparation method thereof. The food is prepared from the following rawmaterials in parts by mass: 1 to 50 parts of malus toringoides leaves, 5 to 80 parts of radix ophiopogonis, 3 to 70 parts of cortex mori radicis, 1 to 60 parts of silkworm chrysalis and 1 to 50 partsof pseudo-ginseng leaves. The preparation method comprises the following steps of pretreating dry raw materials; adding water for backflow extraction; concentrating extraction liquid to thick paste; adding maltodextrin into the thick paste; making soft materials; performing granulation, drying and particle sorting to obtain total particles; obtaining a final product. Through study, the conditionsthat after the matched use of all raw materials, the synergistic interaction effect is achieved, and the blood sugar and blood fat reducing effects are obvious are discovered.

Description

Technical field [0001] The invention relates to a functional food, in particular to a compound Russian color leaf functional food that assists in lowering blood sugar and blood fat, and a preparation method thereof. Background technique [0002] With the development of society and the advancement of science and technology, people's living standards have been continuously improved, and people's dietary structure has also changed accordingly. The intake of sugar, protein and fat has been increasing, while the amount of exercise has been relatively reduced. High blood sugar and high blood fat Such metabolic problems are showing a rising trend, which also exacerbates the incidence of diabetes, atherosclerosis, coronary heart disease, fatty liver and other diseases. Regarding blood sugar and blood lipids, how to control them at normal levels is the key to preventing the further development and deterioration of metabolic diseases. Therefore, effective control of blood sugar and blood ...

Claims

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Application Information

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IPC IPC(8): A23L33/105A61K36/8968A61P3/06A61P3/10A61K35/64
CPCA23L33/105A23V2002/00A61K35/64A61K36/258A61K36/605A61K36/73A61K36/8968A61K2236/331A61K2236/39A61K2236/51A61P3/06A61P3/10A23V2200/3262A23V2200/328A23V2250/21A61K2300/00
Inventor 黄山李斌
Owner QINGDAO UNIV OF SCI & TECH
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