Functional food with hypoglycemic effect and preparation method of functional food

A functional food and hypoglycemic technology, which is applied in food science and other fields, can solve the problems of poor hypoglycemic effect and bad taste, and achieve the effects of stable drug effect, lowering cholesterol level and high safety

Inactive Publication Date: 2019-12-20
河北百益康生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention proposes a functional food with hypoglycemic effect and its preparation method, which solves the problems in the prior art that the health food with hypoglycemic effect has bad taste and poor hypoglycemic effect

Method used

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  • Functional food with hypoglycemic effect and preparation method of functional food
  • Functional food with hypoglycemic effect and preparation method of functional food
  • Functional food with hypoglycemic effect and preparation method of functional food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A functional food with hypoglycemic effect, comprising the following components by weight:

[0033] 30 parts of bitter gourd polypeptide, 10 parts of kiwi fruit powder, 10 parts of corn polypeptide, 3 parts of kudzu peptide, 3 parts of soybean polypeptide, 1 part of ginseng peptide, 1 part of fructooligosaccharide, 1 part of vitamin C, 1 part of konjac powder, 1 part of white fungus, 1 part of carrot powder, 1 part of winter bamboo shoots, 1 part of dandelion, 0.1 part of purslane, 1 part of lily, 0.1 part of Sophora japonica flower, 0.1 part of fish scale powder, 0.1 part of onion extract, 0.1 part of bamboo leaf extract, Cordyceps militaris extract 0.1 part, 0.1 part of bilberry extract;

[0034] Its preparation method comprises the following steps:

[0035] S1. According to the above formula, weigh each component for subsequent use;

[0036] S2. Mix bitter gourd polypeptide, corn polypeptide, kudzu peptide, soybean polypeptide, ginseng peptide, konjac powder, carro...

Embodiment 2

[0043] A functional food with hypoglycemic effect, comprising the following components by weight:

[0044] 55 parts of bitter gourd polypeptide, 30 parts of kiwi fruit powder, 38 parts of corn peptide, 15 parts of kudzu peptide, 15 parts of soybean peptide, 10 parts of ginseng peptide, 8 parts of fructooligosaccharide, 10 parts of vitamin C, 8 parts of konjac powder, 8 parts of white fungus, 10 parts of carrot powder, 8 parts of winter bamboo shoots, 8 parts of dandelion, 3 parts of purslane, 8 parts of lily, 5 parts of Sophora japonica, 5 parts of fish scale powder, 5 parts of onion extract, 5 parts of bamboo leaf extract, and Cordyceps militaris extract 3 parts, 3 parts of bilberry extract;

[0045] Its preparation method is with embodiment 1.

Embodiment 3

[0047] A functional food with hypoglycemic effect, comprising the following components by weight:

[0048] 35 parts of bitter gourd polypeptide, 15 parts of kiwi fruit powder, 15 parts of corn polypeptide, 5 parts of kudzu peptide, 5 parts of soybean polypeptide, 2 parts of ginseng peptide, 1 part of fructooligosaccharide, 3 parts of vitamin C, 1 part of konjac powder, 1 part of white fungus, 2 parts of carrot powder, 1 part of winter bamboo shoot, 1 part of dandelion, 0.5 part of purslane, 1 part of lily, 0.5 part of Sophora japonica flower, 0.5 part of fish scale powder, 0.5 part of onion extract, 0.5 part of bamboo leaf extract, and Cordyceps militaris extract 0.5 parts, 0.5 parts of bilberry extract;

[0049] Its preparation method is with embodiment 1.

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Abstract

The invention belongs to the technical field of healthcare food and provides functional food with a hypoglycemic effect and a preparation method of the functional food. The functional food with the hypoglycemic effect comprises 30-55 parts of bitter gourd popypeptide, 10-30 parts of kiwifruit powder, 10-38 parts of corn polypeptide, 3-15 parts of kudzuvine root peptide, 3-15 parts of soybean peptide, 1-10 parts of ginseng peptide, 1-8 parts of fructooligosaccharide, 1-10 parts of vitamin C, 1-8 parts of konjac flour, 1-8 parts of tremella, 1-10 parts of carrot powder, 1-8 parts of winter bamboo shoots, 1-8 parts of dandelions, 0.1-3 parts of purslane herb, 1-8 parts of lily bulbs, 0.1-5 parts of sophora flowers, 0.1-5 parts of scale powder, 0.1-5 parts of an onion extract, 0.1-5 parts of abamboo leaf extract, 0.1-3 parts of a cordyceps militaris extract and 0.1-3 parts of a bilberry extract. The preparation method of the functional food comprises the steps as follows: different components are treated separately and then mixed, and homogenization, drying and sterilization are performed to obtain the functional food. The technical scheme solves the problems that healthcare food withthe hypoglycemic effect has poor taste and poor hypoglycemic effect in the prior art.

Description

technical field [0001] The invention belongs to the technical field of health food, and relates to a functional food with hypoglycemic effect and a preparation method thereof. Background technique [0002] Diabetes is a common and frequently-occurring disease, especially in recent years, with the improvement of living standards, diabetes has gradually become one of the main diseases affecting people's health. Hypoglycemic drugs usually include oral western medicines, insulin injections and Chinese patent medicines. It has been clinically verified that although western medicine and insulin injection have obvious hypoglycemic effect in the short term, the treatment has severe side effects, easily leads to hypoglycemia, and is expensive. [0003] In view of the toxic and side effects of western medicine and insulin injections, some health foods with hypoglycemic effects have appeared on the market. For example, the invention patent application with application number 201310349...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/18A23L33/125A23L33/105A23L31/00A23L19/10A23L19/00
CPCA23L33/105A23L33/18A23L33/125A23L19/115A23L19/10A23L19/09A23L31/00A23V2002/00
Inventor 孙百虎王献洲
Owner 河北百益康生物科技有限公司
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