Method for preparing plant sauce for preventing and treating hyperglycemia, hyperlipidemia and hypertension

A technology of hypertension and production methods, applied in the direction of food science, etc., can solve the problems of loss of active ingredients, destruction of active ingredients, etc., and achieve the effect of improving the effect, strengthening the promotion and application value

Inactive Publication Date: 2019-06-25
许裕金
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of preparation method of the vegetable sauce of preventing and treating hyperglycemia, hyperlipidemia and hypertension, using low-temperature wall-breaking crushing technology, combined with folk traditional brewing method to make a kind of edible vegetable sauce, thereby ensuring fresh kudzu root and The active ingredients in the fresh black tartary buckwheat are retained to the maximum without being lost, thereby improving the effect of the p

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of preparation method of preventing and treating hyperglycemia hyperlipidemia hypertensive disease vegetable sauce is:

[0015] 1. Wash the fresh kudzu root and squeeze the juice with a press for later use.

[0016] 2. Take fresh black tartary buckwheat, wash and remove the shell, and grind it into pulp with a refiner.

[0017] 3. Take 300-400g of fresh kudzu root juice and 600-700g of fresh black tartary buckwheat pulp, and fully emulsify with a wall-breaking emulsifier at -15°C for 1-3 hours. Put the mixture of broken-walled emulsified fresh kudzu root juice and fresh black tartary buckwheat pulp into a water-sealed glass jar, add 10g-15g of yeast powder into the jar, stir evenly, cover it, and pour it into the water-sealed tank on the lid Add water and seal and ferment for 15 days to form a plant paste for preventing and treating hyperglycemia, hyperlipidemia and hypertension.

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Abstract

The invention relates to a preparation method of a plant sauce for preventing and treating hyperglycemia, hyperlipidemia and hypertension. The plant sauce is made from fresh squeezed kudzuvine root juice and fresh squeezed black tartary buckwheat pulp, a low-temperature wall breaking crushing technology is used, and a traditional folk brewing preparation method is combined to prepare the edible plant sauce.

Description

technical field [0001] The invention relates to a preparation method of plant sauce for preventing and treating hyperglycemia, hyperlipidemia and hypertension. The ingredients of a vegetable sauce for preventing and treating hyperglycemia, hyperlipidemia and hypertension are composed of fresh squeezed juice of kudzu root and fresh squeezed pulp of black tartary buckwheat. The low-temperature wall-breaking and pulverizing technology is combined with the traditional folk brewing method to produce an edible vegetable paste, which has obvious effects on preventing and treating hyperglycemia, hyperlipidemia, and hypertension. Background technique [0002] At present, the effective prevention and treatment of hyperglycemia, hyperlipidemia and hypertension is the use of chemical agents for lowering blood sugar and blood pressure that have a certain damage to liver and kidney functions. In addition, fresh black tartary buckwheat, which has a certain curative effect on preventing and...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L27/60
Inventor 许裕金
Owner 许裕金
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