Sour milk with function of lowering blood sugar

Abstract

A hypoglycemic sour milk for preventing and treating diabetes is prepared from raw milk, leavening agent for sour milk, VB1, VB2, calcium pantothenate, nicotinamide, 3-valence Cr, oligopectose, soluble and edible fibers and xylitol.

Description

technical field [0001] The invention relates to a dairy product, in particular to a hypoglycemic yoghurt which is used for preventing diabetes and has a good auxiliary therapeutic effect on diabetic patients. Background technique [0002] Diabetes is the third major disease that endangers human beings. Diabetes will not heal for life, and its complications are extensive and serious. It is an endocrine and metabolic disease that seriously affects human health worldwide. Efforts to explore and actively find ideal methods for treating and controlling diabetes have It has become an important issue to be solved urgently in the medical field. At present, the research and development of functional foods for diabetic patients at home and abroad mainly focus on the following aspects: 1. The research and development of functional foods with dietary fiber as the main component; Certain active chemical ingredients with hypoglycemic effects help to regulate the nutritional ingredients o...

AI Technical Summary

Problems solved by technology

Since the special foods for diabetic patients currently on the market are relatively single in efficacy, such as the special food for diabetic patients developed from dairy products, there are only sugar-free milk, sugar-free milk powder, chromium-fortified milk powder and sucrose-free or low-sucrose yogurt on the market. Unable to meet the diverse needs of diabetic patients for adjuvant therapy