Sugar reducing bean curd

A technology for tofu and hypoglycemia, which is applied to plant raw materials, metabolic diseases, medical preparations containing active ingredients, etc., can solve problems such as insignificant effects, and achieve the effects of no toxic and side effects, cheap medicinal materials, and simple preparation methods.

Inactive Publication Date: 2007-02-28
林红伍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] This kind of Chinese patent medicine for treating diabetes, because they are all compound preparations and the effect is not obvious, patients have to rely on western medicine, such as insulin

Method used

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  • Sugar reducing bean curd
  • Sugar reducing bean curd

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The invention relates to a hypoglycemic bean curd food. The tofu contains the juice of leaves and stems of Kochia scoparia with hypoglycemic effect.

Embodiment 2

[0028] Refer to accompanying drawing 1.

[0029] The hypoglycemic bean curd of embodiment 1 can adopt to prepare with technological process:

[0030] 1. Kochia pretreatment. Selected fresh leaves and stems of Kochia scoparia are washed with clean water, and the juice is squeezed mechanically to obtain the original Kochia scoparia juice.

[0031] 2. Soybean pretreatment: Soybean soaking, peeling, and the ratio of water to beans during refining is preferably 1.8:1.

[0032] 3. Cooking: The optimum cooking time is 5-10 minutes, and the temperature is 90-100°C.

[0033] 4. Point pulp: point pulp with the original juice of prepared Kochia leaves and stems. Control the concentration, dosage and temperature of Kochi Kochia juice.

[0034] 5. Filtrate to obtain the finished product: after ordering the pulp, filter to obtain the hypoglycemic tofu of the present invention.

Embodiment 3

[0036] The hypoglycemic bean curd of embodiment 1 can adopt following process to prepare:

[0037] 1. Kochia pretreatment. Clean the selected fresh Kochia scoparia leaves and Kochia scoparia stems with clean water, add water to decoct 2-3 times, keep boiling for 2-3 hours each time, filter, combine the filtrates, let stand, take the supernatant, concentrate to Extract-like Kochia stock solution.

[0038] 2. Soybean pretreatment: Soybean soaking, peeling, and the ratio of water to beans during refining is preferably 1.6:1.

[0039] 3. Cooking: The optimum cooking time is 5-10 minutes, and the temperature is 90-100°C.

[0040] 4. Dot slurry: use the prepared Kochia scoparia stock solution to do slurry. Control the concentration, dosage and temperature of Kochi skin stock solution.

[0041] 5. Filtrate to obtain the finished product: after ordering the pulp, filter to obtain the hypoglycemic tofu of the present invention.

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Abstract

A hypoglycemic bean curd features that it contains the juice of broom cypress leaf and stem, which can play the hypoglycemic role.

Description

technical field [0001] The invention belongs to the technical field of medicinal food processing, in particular to a hypoglycemic tofu. Background technique [0002] Diabetes is the third major disease that endangers human health. Diabetes will not heal for life, and its complications are extensive and serious. Chemically synthesized hypoglycemic drugs have different curative effects and large side effects. Long-term use of insulin produces antibodies, the biological activity is reduced, the dose is increased, and hyperinsulinemia may occur. [0003] Chinese patent CN1263811A discloses "a traditional Chinese medicine capsule for treating diabetes and its preparation method". , schisandra, gallnut, cornus, oyster, antler cream capsules made of fifteen traditional Chinese medicines. [0004] Such Chinese patent medicines for treating diabetes are all compound preparations and the effect is not obvious, so patients have to rely on western medicines, such as insulin. Therefo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/20A61K36/00A61P3/10A23L11/00
Inventor 林红伍李庆选
Owner 林红伍
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