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Auxiliary blood-sugar-lowering type lactic acid bacterium composition and method for preparing lactic acid bacterium beverage therewith

A lactic acid bacteria beverage, lactic acid bacteria technology, applied in the direction of bacteria, dairy products, lactobacillus used in food preparation, can solve problems such as unsuitability for drinking and poor taste, and achieve the effects of increasing blood sugar regulation, lowering blood pressure, and regulating blood lipids

Inactive Publication Date: 2019-04-12
广州正明生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the patent CN105994752A discloses a preparation method of a corn-flavored blood sugar-lowering drink, which mainly uses various traditional Chinese medicine ingredients to form a drink, and the final prepared drink becomes a traditional Chinese medicine, which has a poor taste and is not suitable for drinking

Method used

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  • Auxiliary blood-sugar-lowering type lactic acid bacterium composition and method for preparing lactic acid bacterium beverage therewith

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Effect test

Embodiment 1

[0036] An auxiliary hypoglycemic lactic acid bacteria beverage, comprising the following components in parts by weight: 65 parts of skimmed milk powder, 27 parts of corn silk, 23 parts of mulberries, 12 parts of guava leaves, 9 parts of deep-sea spirulina, 0.2 parts of lactic acid bacteria, 4 parts of stabilizer, 7 parts of erythritol, 1 part of Tripterygium wilfordii powder, 3 parts of ambrette seed powder.

[0037] The lactic acid bacteria are Lactobacillus acidophilus, Lactobacillus casei, Lactococcus, Bifidobacterium lactis, Lactobacillus rhamnosus, and the mass ratio is 0.5:1.7:1.5:0.5:2.2 in sequence.

[0038] The stabilizer is carboxymethyl cellulose, propylene glycol alginate and pectin, and the mass ratio of the three components is 1:3:5.

[0039] The preparation method of the above-mentioned auxiliary hypoglycemic lactic acid bacteria beverage comprises the following steps:

[0040] S1. Mix skimmed milk powder, corn silk, mulberry, guava leaves, deep-sea spirulina, ...

Embodiment 2

[0045] An auxiliary hypoglycemic lactic acid bacteria beverage, comprising the following components in parts by weight: 60 parts of skimmed milk powder, 20 parts of corn silk, 20 parts of mulberries, 10 parts of guava leaves, 8 parts of deep-sea spirulina, 0.1 part of lactic acid bacteria, 3 parts of stabilizer, 6 parts of erythritol, 1 part of Tripterygium wilfordii powder, 2 parts of ambrette seed powder.

[0046] The stabilizer includes the following components: carboxymethyl cellulose, propylene glycol alginate and pectin, and the mass ratio of the three components is 1:2.5:5.

[0047] The lactic acid bacteria are Lactobacillus acidophilus, Lactobacillus casei, Lactococcus, Bifidobacterium lactis, Lactobacillus rhamnosus, and the mass ratio is 0.7:2.2:2:0.6:2.3.

[0048] The preparation method of the above-mentioned auxiliary hypoglycemic lactic acid bacteria beverage comprises the following steps:

[0049] S1. Mix skimmed milk powder, corn silk, mulberry, guava leaves, d...

Embodiment 3

[0054] An auxiliary hypoglycemic lactic acid bacteria beverage, comprising the following components in parts by weight: 70 parts of skimmed milk powder, 30 parts of corn silk, 25 parts of mulberries, 15 parts of guava leaves, 10 parts of deep-sea spirulina, 0.3 parts of lactic acid bacteria, 5 parts of stabilizer, 8 parts of erythritol, 2 parts of Tripterygium wilfordii powder, 3 parts of ambrette seed powder.

[0055] The stabilizer includes the following components: carboxymethyl cellulose, propylene glycol alginate and pectin, and the mass ratio of the three components is 2:3:7.

[0056] The lactic acid bacteria are Lactobacillus acidophilus, Lactobacillus casei, Lactococcus, Bifidobacterium lactis, Lactobacillus rhamnosus, and the mass ratio is 1:2.2:2:0.8:2.5. The preparation method of the above-mentioned auxiliary hypoglycemic lactic acid bacteria beverage comprises the following steps:

[0057] S1. Mix skimmed milk powder, corn silk, mulberry, guava leaves, deep-sea sp...

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Abstract

The present invention relates to the field of foods and particularly relates to an auxiliary blood-sugar-lowering type lactic acid bacterium composition and a method for preparing a lactic acid bacterium beverage therewith. The lactic acid bacterium composition comprises the following components in parts by weight: 60-70 parts of skim milk powder, 20-30 parts of corn stigma, 20-25 parts of mulberries, 10-15 parts of guava leaves, 8-10 parts of deep sea spirulina, 0.1-0.3 part of lactic acid bacteria, 6-8 parts of erythritol, 1-2 parts of tripterygium wilfordii powder and 2-3 parts of abelmoschus moschatus seed powder. After the components are fermented, toxicity of the tripterygium wilfordii is removed, and under synergistic actions of the corn stigma, mulberries, guava leaves, deep sea spirulina, tripterygium wilfordii and abelmoschus moschatus, the lactic acid bacterium composition can effectively lower blood sugar and improve blood sugar regulation ability.

Description

technical field [0001] The invention relates to the field of food, in particular to an auxiliary hypoglycemic lactic acid bacteria composition and a method for preparing a lactic acid bacteria beverage using the same. technical background [0002] According to the relevant data of the World Health Organization, there are more than 382 million diabetic patients in the world, and about 114 million diabetic patients in my country. The rehabilitation of diabetic patients has become one of the important contents of my country's medical and health work. Metabolic diseases, hyperglycemia is caused by defective insulin secretion or impaired biological function or both; the onset of hyperglycemia and diabetes is caused by congenital and acquired factors, but one of the main reasons is that in recent years The sources of energy, protein and fat in the Chinese diet have changed significantly, and the pure energy food and animal fat have increased, resulting in an upward trend in the inci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/133A23C9/123
CPCA23C9/123A23C9/13A23C9/1307A23C9/133A23V2400/157A23V2400/125A23V2400/113A23V2400/175
Inventor 尹修权朱湖
Owner 广州正明生物科技有限公司
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