Hypoglycemic canned fruit and vegetable and preparation method thereof

A technology for lowering blood sugar, fruits and vegetables, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of unfavorable consumption by hyperglycemic patients and high sugar content, and achieve protection of gastric mucosa, high nutritional value, and high nutritional value. Rich taste effect

Inactive Publication Date: 2020-11-27
华容县和谐菜业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Canned fruits and vegetables are common ready-to-eat foods and are very popular among people. However, they usually contain high sugar content, which is not conducive to the consumption of patients with hyperglycemia. If a kind of canned fruits and vegetables that can lower blood sugar is developed, it will have a broad market prospect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Composition of raw materials (parts by weight): 50 parts of desugared and dehydrated fruit and vegetable pieces, 1 part of stevia, 1 part of resveratrol, 5 parts of carrageenan, 2 parts of hawthorn extract, 1 part of Phaeodactylum tricornutum extract, vitamin C 0.1 part, 0.1 part of tea polyphenols and 100 parts of drinking water.

[0024] The hawthorn extract is prepared by the following method: fresh hawthorn is washed, pitted, freeze-dried, and ball milled to obtain hawthorn powder with a particle size of less than 1000 mesh; the hawthorn powder is added to deionized water, and the solid-to-liquid ratio is 1 : 5g / mL, after soaking for 1h, filter, press the filter residue, combine the filtrate and squeezed juice, concentrate, freeze-dry to obtain the hawthorn extract.

[0025] The extract of Phaeodactylum tricornutum is prepared by the following method: fresh Phaeodactylum tricornutum is washed and dried to obtain dry algae; after the dried algae is crushed and broken...

Embodiment 2

[0031] Composition of raw materials (parts by weight): 100 parts of desugared and dehydrated fruit and vegetable pieces, 5 parts of stevia, 3 parts of resveratrol, 10 parts of carrageenan, 7 parts of hawthorn extract, 5 parts of Phaeodactylum tricornutum extract, 0.5 parts of vitamin C part, 0.5 part of tea polyphenols and 300 parts of drinking water.

[0032] The hawthorn extract is prepared by the following method: fresh hawthorn is washed, pitted, freeze-dried, and ball milled to obtain hawthorn powder with a particle size of less than 1000 mesh; the hawthorn powder is added to deionized water, and the solid-to-liquid ratio is 1 : 10g / mL, after soaking for 3h, filter, press the filter residue, combine the filtrate and squeezed juice, concentrate, and freeze-dry to obtain the hawthorn extract.

[0033] The extract of Phaeodactylum tricornutum is prepared by the following method: fresh Phaeodactylum tricornutum is washed and dried to obtain dry algae; after the dried algae is...

Embodiment 3

[0039] Composition of raw materials (parts by weight): 75 parts of desugared and dehydrated fruit and vegetable pieces, 3 parts of stevia, 2 parts of resveratrol, 7 parts of carrageenan, 5 parts of hawthorn extract, 3 parts of Phaeodactylum tricornutum extract, vitamin C 0.3 part, 0.3 part of tea polyphenols and 200 parts of drinking water.

[0040]The hawthorn extract is prepared by the following method: fresh hawthorn is washed, pitted, freeze-dried, and ball milled to obtain hawthorn powder with a particle size of less than 1000 mesh; the hawthorn powder is added to deionized water, and the solid-to-liquid ratio is 1 : 7g / mL, after soaking for 2h, filter, press the filter residue, combine the filtrate and squeezed juice, concentrate, and freeze-dry to obtain the hawthorn extract.

[0041] The extract of Phaeodactylum tricornutum is prepared by the following method: fresh Phaeodactylum tricornutum is washed and dried to obtain dry algae; after the dried algae is crushed and ...

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PUM

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Abstract

The invention provides a hypoglycemic canned fruit and vegetable. The hypoglycemic canned fruit and vegetable comprises desugarized and dehydrated fruit and vegetable blocks, steviosin, resveratrol, carrageenan, hawthorn extract, phaeodactylum tricornutum extract, vitamin C, tea polyphenol and drinking water. The hypoglycemic canned fruit and vegetable has rich taste and high nutritional value, wherein the hawthorn extract can tonify middle-jiao and qi, reduce blood lipid, reduce blood sugar, clear away heat and toxic materials, protect gastric mucosa and help digestion; the phaeodactylum tricornutum extract is rich in polysaccharide, has obvious effects of lowering blood sugar and inhibiting increase of blood lipid; the steviosin has sweet taste, but cannot cause increase of blood sugar after eating, so that the canned fruit and vegetable a natural for preventing and treating diabetes. The beverage has a good hypoglycemic effect, is safe and has no toxic or side effects, and is especially suitable for patients with hyperglycemia.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a canned fruit and vegetable for reducing blood sugar and a preparation method thereof. Background technique [0002] Under normal circumstances, the human body can ensure the balance between the source and outlet of blood sugar through the two major regulatory systems of hormone regulation and nerve regulation, so that blood sugar can be maintained at a certain level. However, under the joint action of genetic factors (such as family history of diabetes) and environmental factors (such as unreasonable diet, obesity, etc.), the two major regulatory functions are disturbed, and blood sugar levels will rise. So, what are the dangers of high blood sugar? [0003] The hazards of high blood sugar Short-term, one-time high blood sugar has no serious damage to the human body. For example, in a state of stress or emotional agitation or high tension, transient hyperglycemia may occur; eati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/105A23L33/10A23L29/00
CPCA23V2002/00A23L19/03A23L29/03A23L33/10A23L33/105A23V2200/32A23V2200/328A23V2250/21A23V2200/132A23V2250/262A23V2250/2132A23V2250/5036A23V2250/20A23V2250/708A23V2250/214
Inventor 夏乐明
Owner 华容县和谐菜业有限公司
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