Preparation method of food for regulating blood glucose metabolic disorder

Abstract

The invention relates to the technical field of food science and nutriology, and discloses a preparation method of a food for regulating blood sugar metabolic disorder, which comprises the following steps: selecting raw materials with a blood sugar reducing effect, weighing the raw materials according to a formula proportion, and mixing the raw materials according to different collocation, the preparation method comprises the following steps: soaking and decocting the raw materials according to the ratio of the volume of the medicines to the volume of water, filtering the decocted mixture, mixing the filtrate with other auxiliary materials, molding by a standard food mold according to the daily dose, and detecting the appearance, physics, chemistry, microorganisms, functional components and stability of the molded food. The tamarind, the pumpkin and the dark green tea are prepared through the preparation steps of the method and are respectively matched with different medicinal materials to be decocted, and the three medicinal materials are respectively exerted to the maximum extent, so that the three medicinal materials are finally combined into the product to generate a medicine synergistic effect; therefore, the influence on blood glucose regulation is enhanced.

Description

Technical Field

[0001] The invention relates to the technical field of food science and nutrition, and in particular to a method for preparing food for regulating blood sugar metabolism disorder. Background Art

[0002] In the face of the increasing prevalence of metabolic diseases such as diabetes and metabolic syndrome around the world, traditional food preparation methods often cannot effectively meet the specific needs of regulating blood sugar metabolism. These methods usually lack a deep understanding of the blood sugar response mechanism and fail to fully consider the complexity of the effects of food ingredients, processing technology, and food structure on blood sugar. Therefore, in the field of modern food science and nutrition, researchers continue to explore and develop innovative food preparation technologies to make up for the shortcomings of traditional methods and improve the health of the public in a more scientific way. Summary of the invention

[0003] 1. Technical issues to be solved

[0004] In view of the deficiencies in the prior art, the present invention provides a method for preparing food for regulating blood sugar metabolism disorders, which has the advantage of regulating blood sugar metabolism and solves the problem that traditional food preparation methods cannot regulate blood sugar metabolism.

[0005] (II) Technical solution

[0006] To achieve the above object, the present invention provides the following technical solution: a method for preparing food for regulating blood sugar metabolism disorder, comprising the following steps:

[0007] Step 1: Select and weigh raw materials: Select raw materials with blood sugar lowering effect and weigh the raw materials according to the formula ratio;

[0008] Step 2: Mix the raw materials: Mix the raw materials according to different combinations;

[0009] Step 3, soaking and decocting: soaking and decocting the above raw materials in different combinations according to the ratio of drug volume to water volume;

[0010] Step 4: Mixing and preparing: filtering the decocted mixture and mixing the filtrate with other auxiliary materials;

[0011] Step 5: Forming and baking: Use standard food molds to form the food according to the daily dosage;

[0012] Step 6: Quality testing: The formed food is tested for sensory, physical, chemical, microbiological, functional ingredients and stability, and packaged after passing the test;

[0013] Step 7. Packaging and storage: Seal the baked foods individually.

[0014] Preferably, the raw materials in step 1 include: cordyceps sinensis, monk fruit, tamarind, green tea, turmeric, mulberry leaves, pumpkin, apple, black tea, black fungus, walnut, wild ginseng, oatmeal powder, whole wheat flour and honey.

[0015] Preferably, the raw materials are as follows in parts by weight: 2-5 parts of cordyceps; 1-3 parts of monk fruit; 9-13 parts of tamarind; 3-7 parts of green tea; 3-6 parts of turmeric; 15-17 parts of mulberry leaves; 12-13 parts of pumpkin; 1-3 parts of apple; 4-7 parts of black tea; 2-4 parts of black fungus; 6-9 parts of walnuts; 8-11 parts of wild ginseng; 7-10 parts of oatmeal powder; 6-11 parts of whole wheat flour; and 1-4 parts of honey.

[0016] Preferably, the raw materials in step 2 are mixed in different combinations, and the combinations are: mixing cordyceps and green tea; mixing monk fruit, pumpkin and apple; mixing walnuts, tamarind and wild ginseng; mixing turmeric, mulberry leaves, black tea and black fungus.

[0017] Preferably, in the soaking and decocting in step three: the above-mentioned raw materials with different combinations are soaked and decocted according to the ratio of the volume of the medicine to the volume of water, and the specific process is: Cordyceps sinensis and green tea are mixed in a ratio of 1:9 by weight of the medicine formula to the weight of water, and after soaking in water for 30 minutes, the temperature is kept at 85°C and decocted for 45 minutes; monk fruit, pumpkin and apple are mixed in a ratio of 2:11 by weight of the medicine formula to the weight of water, and after soaking in water for 1 hour, the temperature is kept at 95°C and decocted for 20 minutes.

[0018] Preferably, in the soaking and decocting in step three: the above-mentioned raw materials with different combinations are soaked and decocted according to the ratio of the volume of the medicine to the volume of water, and the specific process is: walnut, tamarind, and wild ginseng are mixed in a ratio of 3:20 by weight of the medicine formula to the weight of water, and decocted at 100°C for 20 minutes; turmeric, mulberry leaves, dark tea, and black fungus are mixed in a ratio of 2:11 by weight of the medicine formula to the weight of water, and decocted at 98°C for 30 minutes.

[0019] Preferably, in the step 4, the mixing and preparation is as follows: filtering the decocted mixture, taking the filtrate for later use, mixing the filtrate with oatmeal powder and whole wheat flour in parts by weight of the formula, and then adding honey and mixing evenly.

[0020] Preferably, in the step 5 of forming and baking, the formed food is placed in an oven, set at 120° C., and baked for 1.2 hours until dry.

[0021] Preferably, in step six, the formed food is subjected to specific tests on appearance, color, smell, taste, moisture content, pH value, acidity, nutrients, contaminants, total colony count, mold and yeast, and then the blood sugar lowering effect is tested in the laboratory.

[0022] Preferably, in step seven, the packaging and storage: the baked food is sealed and packaged individually, and then packaged according to the monthly dosage, and then stored in a refrigerated environment at -5°C to 7°C.

[0023] Compared with the prior art, the present invention provides a method for preparing food for regulating blood sugar metabolism disorders, which has the following beneficial effects:

[0024] 1. The present invention adds tamarind, pumpkin and black tea to the raw material formula. Tamarind is rich in dietary fiber, antioxidants, terpenes and flavonoids, which helps to slow down the movement of food in the digestive tract, thereby reducing the rate of blood sugar rise. Pumpkin is rich in β-carotene, vitamin C, cucurbitacin and antioxidants, wherein the high fiber content helps to stabilize blood sugar levels and prevent a sharp increase in blood sugar after a meal. The cucurbitacin in the pumpkin can enhance insulin secretion and improve insulin sensitivity. Black tea is a fermented tea leaf with polyphenol compounds and catechins, and has antioxidant properties, which can help regulate blood sugar levels. At the same time, the α-amylase and α-glucosidase in the black tea can inhibit the activity of digestive enzymes and slow down the digestion and absorption of carbohydrates, thereby helping to control blood sugar levels. Tamarind, pumpkin and black tea are prepared by the preparation steps of the method of the present invention, and are decocted with different medicinal materials respectively, so that the characteristics of the three medicinal properties are maximized, so that the final combination in the product will produce a drug synergistic effect, thereby enhancing the effect on blood sugar regulation. This combination provides delayed digestion, increased insulin secretion, improved insulin sensitivity and antioxidant protection to slow down blood sugar rise. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 A flow chart is prepared for the present invention; DETAILED DESCRIPTION

[0026] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0027] See also Figure 1 , a method for preparing food for regulating blood sugar metabolism disorder, comprising the following steps:

[0028] Step 1: Select and weigh raw materials: Select raw materials with blood sugar lowering effect and weigh the raw materials according to the formula ratio;

[0029] Step 2: Mix the raw materials: Mix the raw materials according to different combinations;

[0030] Step 3, soaking and decocting: soaking and decocting the above raw materials in different combinations according to the ratio of drug volume to water volume;

[0031] Step 4: Mixing and preparing: filtering the decocted mixture and mixing the filtrate with other auxiliary materials;

[0032] Step 5: Forming and baking: Use standard food molds to form the food according to the daily dosage;

[0033] Step 6: Quality testing: The formed food is tested for sensory, physical, chemical, microbiological, functional ingredients and stability, and packaged after passing the test;

[0034] Step 7. Packaging and storage: Seal the baked foods individually.

[0035] Specifically, the raw materials in step one include: cordyceps sinensis, monk fruit, tamarind, green tea, turmeric, mulberry leaves, pumpkin, apple, black tea, black fungus, walnut, wild ginseng, oatmeal powder, whole wheat flour and honey.

[0036] Specifically, the weight parts of the raw materials are: 2-5 parts of cordyceps; 1-3 parts of monk fruit; 9-13 parts of tamarind; 3-7 parts of green tea; 3-6 parts of turmeric; 15-17 parts of mulberry leaves; 12-13 parts of pumpkin; 1-3 parts of apple; 4-7 parts of black tea; 2-4 parts of black fungus; 6-9 parts of walnuts; 8-11 parts of wild ginseng; 7-10 parts of oatmeal powder; 6-11 parts of whole wheat flour; 1-4 parts of honey.

[0037] Specifically, the raw materials in step 2 are mixed in different combinations, and the combinations are: mixing cordyceps with green tea; mixing monk fruit, pumpkin and apple; mixing walnuts, tamarind and wild ginseng; mixing turmeric, mulberry leaves, black tea and black fungus.

[0038] Specifically, in step three, soaking and decocting: the above-mentioned raw materials with different combinations are soaked and decocted according to the ratio of the volume of the medicine to the volume of water. The specific process is: Cordyceps sinensis and green tea are mixed in a ratio of 1:9 by weight of the medicine formula and the weight of water, and after soaking in water for 30 minutes, the temperature is kept at 85°C and decocted for 45 minutes; monk fruit, pumpkin and apple are mixed in a ratio of 2:11 by weight of the medicine formula and the weight of water, and after soaking in water for 1 hour, the temperature is kept at 95°C and decocted for 20 minutes.

[0039] Specifically, in step three, soaking and decocting: the above-mentioned raw materials with different combinations are soaked and decocted according to the ratio of the volume of the medicine to the volume of water. The specific process is: walnuts, tamarind, and wild ginseng are mixed in a ratio of 3:20 in weight of the medicine formula to the weight of water, and decocted at 100°C for 20 minutes; turmeric, mulberry leaves, black tea, and black fungus are mixed in a ratio of 2:11 in weight of the medicine formula to the weight of water, and decocted at 98°C for 30 minutes.

[0040] Specifically, in step 4, the mixing and preparation are as follows: filtering the decocted mixture, taking the filtrate for later use, mixing the filtrate with oatmeal powder and whole wheat flour in parts by weight of the formula, and then adding honey and mixing evenly.

[0041] Specifically, in step 5, forming and baking: put the formed food into the oven, set the temperature to 120° C., and bake for 1.2 hours until dry.

[0042] Specifically, in step six, the formed food is subjected to sensory, physical, chemical, microbiological, functional ingredient and stability tests, including: appearance, color, odor, taste, moisture content, pH value, acidity, nutrients (protein, fat, fiber, vitamins and minerals), pollutants (heavy metals, pesticide residues), total colony count, mold and yeast (Escherichia coli, Salmonella), and then verified through laboratory tests whether the ingredients in the product can achieve the effect of lowering blood sugar.

[0043] Specifically, in step seven, packaging and storage: the baked food is sealed individually and packaged according to the monthly dosage, and then placed in a -5°C-7°C environment for refrigerated storage. When used, it can be taken out and brought to room temperature for consumption.

[0044] Example 1

[0045] A method for preparing food for regulating blood sugar metabolism disorder comprises the following steps:

[0046] Step 1: Select and weigh raw materials: Select raw materials with blood sugar lowering effect and weigh the raw materials according to the formula ratio;

[0047] Step 2: Mix the raw materials: Mix the raw materials according to different combinations;

[0048] Step 3, soaking and decocting: soaking and decocting the above raw materials in different combinations according to the ratio of drug volume to water volume;

[0049] Step 4: Mixing and preparing: filtering the decocted mixture and mixing the filtrate with other auxiliary materials;

[0050] Step 5: Forming and baking: Use standard food molds to form the food according to the daily dosage;

[0051] Step 6: Quality testing: The formed food is tested for sensory, physical, chemical, microbiological, functional ingredients and stability, and packaged after passing the test;

[0052] Step 7. Packaging and storage: Seal the baked foods individually.

[0053] Specifically, the raw materials in step one include: cordyceps sinensis, monk fruit, tamarind, green tea, turmeric, mulberry leaves, pumpkin, apple, black tea, black fungus, walnut, wild ginseng, oatmeal powder, whole wheat flour and honey.

[0054] Specifically, the weight parts of the raw materials are: 2-5 parts of cordyceps; 1-3 parts of monk fruit; 9-13 parts of tamarind; 3-7 parts of green tea; 3-6 parts of turmeric; 15-17 parts of mulberry leaves; 12-13 parts of pumpkin; 1-3 parts of apple; 4-7 parts of black tea; 2-4 parts of black fungus; 6-9 parts of walnuts; 8-11 parts of wild ginseng; 7-10 parts of oatmeal powder; 6-11 parts of whole wheat flour; 1-4 parts of honey.

[0055] Comparative Example 1

[0056] A method for preparing food for regulating blood sugar metabolism disorder comprises the following steps:

[0057] Step 1: Select and weigh raw materials: Select raw materials with blood sugar lowering effect and weigh the raw materials according to the formula ratio;

[0058] Step 2: Mixing raw materials: directly mix the raw materials;

[0059] Step 3, soaking and decocting: mixing and decocting at one time;

[0060] Step 4: Mixing and preparing: filtering the decocted mixture and mixing the filtrate with other auxiliary materials;

[0061] Step 5: Forming and baking: Use standard food molds to form the food according to the daily dosage;

[0062] Step 6: Quality testing: The formed food is tested for sensory, physical, chemical, microbiological, functional ingredients and stability, and packaged after passing the test;

[0063] Step 7. Packaging and storage: Seal the baked foods individually.

[0064] Specifically, the raw materials in step one include: cordyceps sinensis, monk fruit, tamarind, green tea, turmeric, mulberry leaves, pumpkin, apple, black tea, black fungus, walnut, wild ginseng, oatmeal powder, whole wheat flour and honey.

[0065] Specifically, the weight parts of the raw materials are: 2-5 parts of cordyceps; 1-3 parts of monk fruit; 9-13 parts of tamarind; 3-7 parts of green tea; 3-6 parts of turmeric; 15-17 parts of mulberry leaves; 12-13 parts of pumpkin; 1-3 parts of apple; 4-7 parts of black tea; 2-4 parts of black fungus; 6-9 parts of walnuts; 8-11 parts of wild ginseng; 7-10 parts of oatmeal powder; 6-11 parts of whole wheat flour; 1-4 parts of honey.

[0066] By comparing Example 1 with Comparative Example 1, the raw material formulas are consistent, and Comparative Example 1 changes step 2 and step 3 of the preparation process relative to Example 1. The laboratory observes and experiments the appearance, color, smell, taste, moisture content, pH value, acidity, nutrients (protein, fat, fiber, vitamins and minerals), pollutants (heavy metals, pesticide residues), total colony count, molds and yeasts (Escherichia coli, Salmonella) of the final product, and then verifies whether the ingredients in the product achieve the effect of lowering blood sugar through laboratory testing, and obtains the following table:

[0067] Table 1

[0068]

[0069]

[0070] As can be seen from Table 1 above, Example 1 and Comparative Example 1 meet the standard requirements in terms of appearance, color, odor, taste, moisture content, pH value, acidity, nutrients (protein, fat, fiber, vitamins and minerals), pollutants (heavy metals, pesticide residues), total colony count, molds and yeasts, Escherichia coli, Salmonella, etc., and there is no significant difference.

[0071] However, in terms of hypoglycemic effect, Example 1 showed a significant effect, while Comparative Example 1 performed generally. Due to the raw material processing in Steps 2 and 3 of Example 1 (the raw materials were mixed, soaked and decocted in different combinations), the efficacy of the combined Chinese medicinal materials was enhanced, which helped to maximize the retention of the active ingredients in the raw materials, thereby enhancing the hypoglycemic effect of the final product.

[0072] In summary, the preparation method of Example 1 of the present invention can more effectively regulate blood sugar metabolism disorders while maintaining the basic quality of the product, which is a better choice for diabetic patients.

[0073] Example 2

[0074] A method for preparing food for regulating blood sugar metabolism disorder comprises the following steps:

[0075] Step 1: Select and weigh raw materials: Select raw materials with blood sugar lowering effect and weigh the raw materials according to the formula ratio;

[0076] Step 2: Mix the raw materials: Mix the raw materials according to different combinations;

[0077] Step 3, soaking and decocting: soaking and decocting the above raw materials in different combinations according to the ratio of drug volume to water volume;

[0078] Step 4: Mixing and preparing: filtering the decocted mixture and mixing the filtrate with other auxiliary materials;

[0079] Step 5: Forming and baking: Use standard food molds to form the food according to the daily dosage;

[0080] Step 6: Quality testing: The formed food is tested for sensory, physical, chemical, microbiological, functional ingredients and stability, and packaged after passing the test;

[0081] Step 7. Packaging and storage: Seal the baked foods individually.

[0082] Specifically, the raw materials in step one include: cordyceps sinensis, monk fruit, tamarind, green tea, turmeric, mulberry leaves, pumpkin, apple, black tea, black fungus, walnut, wild ginseng, oatmeal powder, whole wheat flour and honey.

[0083] Specifically, the weight parts of the raw materials are: 2-5 parts of cordyceps; 1-3 parts of monk fruit; 9-13 parts of tamarind; 3-7 parts of green tea; 3-6 parts of turmeric; 15-17 parts of mulberry leaves; 12-13 parts of pumpkin; 1-3 parts of apple; 4-7 parts of black tea; 2-4 parts of black fungus; 6-9 parts of walnuts; 8-11 parts of wild ginseng; 7-10 parts of oatmeal powder; 6-11 parts of whole wheat flour; 1-4 parts of honey.

[0084] Comparative Example 2

[0085] A method for preparing food for regulating blood sugar metabolism disorder comprises the following steps:

[0086] Step 1: Select and weigh raw materials: Select raw materials with blood sugar lowering effect and weigh the raw materials according to the formula ratio;

[0087] Step 2: Mix the raw materials: Mix the raw materials according to different combinations;

[0088] Step 3, soaking and decocting: soaking and decocting the above raw materials in different combinations according to the ratio of drug volume to water volume;

[0089] Step 4: Mixing and preparing: filtering the decocted mixture and mixing the filtrate with other auxiliary materials;

[0090] Step 5: Forming and baking: Use standard food molds to form the food according to the daily dosage;

[0091] Step 6: Quality testing: The formed food is tested for sensory, physical, chemical, microbiological, functional ingredients and stability, and packaged after passing the test;

[0092] Step 7. Packaging and storage: Seal the baked foods individually.

[0093] Specifically, the raw materials in step one include: cordyceps sinensis, monk fruit, tamarind, green tea, turmeric, mulberry leaves, pumpkin, apple, black tea, black fungus, walnut, wild ginseng, oatmeal powder, whole wheat flour and honey.

[0094] Specifically, the weight parts of the raw materials are: 2-5 parts of Cordyceps sinensis; 1-3 parts of Monk Fruit; 9-13 parts of Tamarind (Houttuynia cordata); 3-7 parts of Green Tea; 3-6 parts of Turmeric; 15-17 parts of Mulberry Leaves; 12-13 parts of Pumpkin (Winter Melon); 1-3 parts of Apple; 4-7 parts of Dark Tea (Black Tea); 2-4 parts of Black Fungus; 6-9 parts of Walnuts; 8-11 parts of Wild Ginseng; 7-10 parts of Oatmeal Powder; 6-11 parts of Whole Wheat Flour; 1-4 parts of Honey.

[0095] By comparing Example 2 with Comparative Example 2, the preparation steps of the two groups of experiments are consistent, and Comparative Example 2 changes the raw material formula relative to Example 2, replacing tamarind with houttuynia cordata, pumpkin with wax gourd, and dark tea with black tea. The laboratory tests the moisture content, pollutants, and blood sugar effect of the final product, and obtains the following table:

[0096] Table 2

[0097]

[0098] As can be seen from Table 2 above, Example 2 and Comparative Example 2 meet the standard requirements in terms of basic quality indicators such as moisture content, heavy metals and pesticide residues, and there is no significant difference, which shows that the products of the two formulas have met the basic food safety standards during the production and quality control processes.

[0099] However, in terms of blood sugar lowering effect, Example 2 showed a significant effect, while Comparative Example 2 performed relatively weakly, because the raw materials used in Example 2 (tamarind, pumpkin, and black tea) were more effective in regulating blood sugar metabolism disorders than the raw materials in Comparative Example 2 (houttuynia cordata, wax gourd, and black tea).

[0100] In summary, the raw material formula of Example 2 can more effectively regulate blood sugar metabolism disorders while maintaining the basic quality of the product, which is a better choice for diabetic patients.

[0101] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing food for regulating blood sugar metabolism disorders, characterized in that: The following steps are involved: Step 1: Select and weigh raw materials: Select raw materials with blood sugar lowering effect and weigh the raw materials according to the formula ratio; Step 2: Mix the raw materials: Mix the raw materials according to different combinations; Step 3, soaking and decocting: soaking and decocting the above raw materials in different combinations according to the ratio of drug volume to water volume; Step 4: Mixing and preparing: filtering the decocted mixture and mixing the filtrate with other auxiliary materials; Step 5: Forming and baking: Use standard food molds to form the food according to the daily dosage; Step 6: Quality testing: The formed food is tested for sensory, physical, chemical, microbiological, functional ingredients and stability, and packaged after passing the test; Step 7. Packaging and storage: Seal the baked foods individually.

2. The method for preparing a food for regulating blood sugar metabolism disorders according to claim 1, characterized in that: The raw materials of step 1 include: cordyceps sinensis, monk fruit, tamarind, green tea, turmeric, mulberry leaf, pumpkin, apple, black tea, black fungus, walnut, wild ginseng, oatmeal powder, whole wheat flour and honey.

3. The method for preparing a food for regulating blood sugar metabolism disorders according to claim 2, characterized in that: The raw materials are as follows: 2-5 parts of cordyceps sinensis; 1-3 parts of monk fruit; 9-13 parts of tamarind; 3-7 parts of green tea; 3-6 parts of turmeric; 15-17 portions of mulberry leaves; 12-13 portions of pumpkin; 1-3 portions of apple; 4-7 portions of black tea; 2-4 portions of black fungus; 6-9 portions of walnuts; 8-11 portions of wild ginseng; 7-10 portions of oatmeal powder; 6-11 portions of whole wheat flour; 1-4 portions of honey.

4. The method for preparing a food for regulating blood sugar metabolism disorders according to claim 1, characterized in that: In the step 2, the raw materials are mixed in different combinations, and the combinations are: mixing cordyceps with green tea; mixing monk fruit, pumpkin and apple; mixing walnuts, tamarind and wild ginseng; mixing turmeric, mulberry leaves, black tea and black fungus.

5. The method for preparing a food for regulating blood sugar metabolism disorder according to claim 1, characterized in that: In the step 3, soaking and decocting: soaking and decocting the above raw materials in different combinations according to the ratio of drug volume to water volume, and the specific process is: mixing cordyceps sinensis and green tea in a ratio of 1:9 by weight of the drug formula to water, soaking in water for 30 minutes, and decocting at 85°C for 45 minutes; mixing monk fruit, pumpkin and apple in a ratio of 2:11 by weight of the drug formula to water, soaking in water for 1 hour, and decocting at 95°C for 20 minutes.

6. The method for preparing food for regulating blood sugar metabolism disorder according to claim 1, characterized in that: The soaking and decocting in step three: soaking and decocting the above raw materials in different combinations according to the ratio of the volume of the medicine to the volume of water, and the specific process is: mixing walnuts, tamarind, and wild ginseng in a ratio of 3:20 in weight of the medicine formula to the weight of water, and decocting at 100° C. for 20 minutes; mixing turmeric, mulberry leaves, dark tea, and black fungus in a ratio of 2:11 in weight of the medicine formula to the weight of water, and decocting at 98° C. for 30 minutes.

7. The method for preparing food for regulating blood sugar metabolism disorder according to claim 1, characterized in that: The mixing and preparation in step 4 is as follows: filtering the decocted mixture, taking the filtrate for later use, mixing the filtrate with oatmeal powder and whole wheat flour in parts by weight of the formula, and then adding honey and mixing evenly.

8. The method for preparing food for regulating blood sugar metabolism disorder according to claim 1, characterized in that: The forming and baking in step 5: the formed food is placed in an oven, set at 120° C., and baked for 1.2 hours until dry.

9. The method for preparing food for regulating blood sugar metabolism disorder according to claim 1, characterized in that: In step six, the formed food is subjected to specific tests: appearance, color, smell, taste, moisture content, pH value, acidity, nutrients, contaminants, total colony count, mold and yeast, and then the blood sugar lowering effect is tested in the laboratory.

10. The method for preparing food for regulating blood sugar metabolism disorder according to claim 1, characterized in that: The packaging and storage in step seven is as follows: the baked food is sealed and packaged individually, and then packaged according to the monthly dosage, and then stored in a -5°C to 7°C environment.

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