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Food with blood sugar reducing function

A hypoglycemic and functional technology, applied in the field of food with hypoglycemic function, can solve problems such as negative effects, achieve the effect of reducing sugar intake, lowering blood sugar, and hindering digestion and decomposition

Pending Publication Date: 2021-06-01
宋建峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Carbohydrates are the nutrient components that diabetics are most worried about taking. However, they are indispensable in daily diet and it is unavoidable not to take in carbohydrates. How to effectively control the rise in blood sugar caused by taking in carbohydrates is currently being treated by means of drugs. Realized that long-term use of drugs brings many potential negative effects to patients, especially for patients with gestational diabetes, it is very taboo to take drugs, so it is very necessary to invent a diet with auxiliary hypoglycemic effect. Therefore, we propose a hypoglycemic functional food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Raw materials and the weight ratio of each raw material are: 45 parts of oat bran powder, 20 parts of skimmed milk powder, 5 parts of resistant dextrin, 15 parts of β-glucan, 4 parts of isomaltooligosaccharide, concentrated whey protein powder 15 parts, sealwort 5 parts, white kidney bean extract 18 parts, erythritol 5 parts, L-arabinose 3 parts, thickener 2 parts, food flavor 0.5 parts, acetic acid 0.3 parts, alginic acid 3 parts;

[0035] The white kidney bean extract is proposed as follows:

[0036] The raw materials are clean, take the white kidney beans and wash them with water, soak them in water at 4°C for 10 hours, and then peel them off;

[0037] Pulverize, the peeled white kidney beans are pulverized;

[0038] Stir and mix, take the crushed white kidney beans and add them into distilled water to mix, stir continuously at a constant temperature to fully dissolve, add 0.5mol / LNaOH or 0.5mol / LHCl to adjust the pH value of the hydrolyzate; the pH value of the hyd...

Embodiment 2

[0041] Raw materials and the weight ratio of each raw material are: 70 parts of oat bran powder, 30 parts of skimmed milk powder, 8 parts of resistant dextrin, 24 parts of β-glucan, 8 parts of isomaltooligosaccharide, concentrated whey protein powder 20 parts, sealwort 9 parts, white kidney bean extract 26 parts, erythritol 10 parts, L-arabinose 7 parts, thickener 5 parts, food flavor 2 parts, acetic acid 1.2 parts, alginic acid 5 parts;

[0042] The method for proposing the white kidney bean extract is as follows:

[0043] The raw materials are clean, take the white kidney beans and wash them with water, soak them in water at 4°C for 10 hours, and then peel them off;

[0044] Pulverize, the peeled white kidney beans are pulverized;

[0045] Stir and mix, take the crushed white kidney beans and add them into distilled water to mix, stir continuously at a constant temperature to fully dissolve, add 0.5mol / LNaOH or 0.5mol / LHCl to adjust the pH value of the hydrolyzate; the pH v...

Embodiment 3

[0048] Raw materials and the weight ratio of each raw material are: 50 parts of oat bran powder, 25 parts of skimmed milk powder, 7 parts of resistant dextrin, 20 parts of β-glucan, 6 parts of isomaltooligosaccharide, concentrated whey protein powder 18 parts, 7 parts of sealwort, 23 parts of white kidney bean extract, 8 parts of erythritol, 5 parts of L-arabinose, 3 parts of thickener, 1 part of food flavor, 0.5 parts of acetic acid, 4 parts of alginic acid;

[0049] The method for proposing the white kidney bean extract is as follows:

[0050] The raw materials are clean, take the white kidney beans and wash them with water, soak them in water at 4°C for 10 hours, and then peel them off;

[0051] Pulverize, the peeled white kidney beans are pulverized;

[0052] Stir and mix, take the crushed white kidney beans and add them into distilled water to mix, stir continuously at a constant temperature to fully dissolve, add 0.5mol / LNaOH or 0.5mol / LHCl to adjust the pH value of the h...

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Abstract

The invention discloses a food with a blood sugar reducing function, and relates to the technical field of food processing. The nutritional powder is prepared from the following raw materials in parts by weight: 45 to 70 parts of oat bran powder, 20 to 30 parts of skim milk powder, 5 to 8 parts of resistant dextrin, 15 to 24 parts of beta-glucan, 4 to 8 parts of isomaltooligosacharide, 15 to 20 parts of concentrated whey protein powder, 5 to 9 parts of rhizoma polygonati, 18 to 26 parts of white kidney bean extract, 5 to 10 parts of erythritol, 3 to 7 parts of L-arabinose, 2 to 5 parts of a thickening agent and 0.5 to 2 parts of edible essence. The product disclosed by the invention has the effects of reducing postprandial blood sugar level and stabilizing and not increasing insulin resistance index, so that the effect of reducing blood sugar is achieved; and the multi-effect components are combined to fully exert the synergistic effect of controlling blood sugar.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a food with the function of lowering blood sugar. Background technique [0002] Diabetes is a metabolic disease characterized by high blood sugar. The long-term high blood sugar in diabetes will lead to chronic damage and dysfunction of various tissues in the body, especially the eyes, kidneys, heart, blood vessels, and nerves. With the improvement of people's living standards The proportion of diabetic patients is also increasing year by year. According to statistics, the number of diabetic patients in China reached 114 million in 2017, accounting for about one-third of the total number of diabetic patients in the world. [0003] Carbohydrates are the nutrient components that diabetics are most worried about taking. However, they are indispensable in daily diet and it is unavoidable not to take in carbohydrates. How to effectively control the rise in blood su...

Claims

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Application Information

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IPC IPC(8): A23C9/16A23C9/152A23C9/154A23C9/156
CPCA23C9/16A23C9/152A23C9/154A23C9/156A23C9/1526
Inventor 宋建峰胡慧玲
Owner 宋建峰
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