Food capable of balancing blood sugar and preparation method
By preparing a food containing specific ingredients, the problem of low satiety in food in diabetes patients is solved, and the effect of balanced blood sugar and increasing satiety is achieved.
Patent Information
- Application Number
- CN202510751643.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-06
- Publication Date
- 2025-07-11
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
The existing food has a low sense of fullness, which leads to a low success rate of restriction in diabetic patients and a high intake of high-calorie snacks, which is not conducive to diabetic patients to control sugar and achieve a balanced blood sugar effect.
Foods consisting of sorbitol, taurine, L-tyrosine, microcrystalline cellulose, gum arabic, compound colorants, copper gluconate, complex vitamins, magnesium stearate, rheinbide, plant extracts, puffed cereal powder, corn dietary fiber powder, cranberry powder, glycine and inulin are prepared through specific preparation methods to balance blood sugar.
By eating this food, blood sugar levels can be balanced and satiety can be increased, helping diabetics control blood sugar levels.
Smart Images
Figure CN120283810A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of health foods, and specifically to a food capable of balancing blood sugar and its preparation method. Background Art
[0002] Diabetes is a series of metabolic disorder syndromes of sugar, protein, fat, water and electrolytes caused by various pathogenic factors such as genetic factors and endocrine function disorders, resulting in reduced pancreatic islet function and insulin resistance. Clinically, diabetes is mainly characterized by high blood sugar. The normal values of the human body are: fasting blood sugar (no calorie intake for at least 8 hours) is 3.9 - 6.1 mmol / L, postprandial (2 hours) blood sugar is 4.4 - 7.8 mmol / L, and glycated hemoglobin is 4% - 6%. The diagnostic criteria for diabetes are fasting blood sugar ≥ 7.0 mmol / L or postprandial blood sugar ≥ 11.1 mmol / L or glycated hemoglobin ≥ 6.5%. Fasting blood sugar between 6.1 - 7.0 mmol / L is called impaired fasting glucose; postprandial blood sugar between 7.8 - 11.1 mmol / L is called impaired glucose tolerance; the two are collectively called pre-diabetes. People with pre-diabetes and people with diabetes are collectively called hyperglycemic people. Existing foods have a low satiety, so the success rate of food restriction for diabetic patients is low, and the intake of high-calorie snacks is high, which is not conducive to blood sugar control in diabetic patients and achieving the effect of blood sugar balance. Summary of the Invention
[0003] In view of the deficiencies of the prior art, the present invention provides a food capable of balancing blood sugar and its preparation method, solving the problems raised in the above background art.
[0004] To achieve the above objectives, the present invention is realized through the following technical solutions: A food capable of balancing blood sugar, the raw materials of the food are composed of the following components: sorbitol, taurine, L-tyrosine, microcrystalline cellulose, arabic gum, compound coloring agent, copper gluconate, compound vitamins, magnesium stearate, mogroside, plant extract, expanded cereal powder, corn dietary fiber powder, and cranberry powder, glycine, and inulin; The components of the above raw materials are: expanded cereal powder: 45% - 55%, corn dietary fiber powder: 15% - 20%, cranberry powder: 3% - 6%, sorbitol: 5% - 8%, mogroside: 0.05% - 0.1%, taurine: 0.2% - 0.5%, L-tyrosine: 0.1% - 0.3%, compound vitamins: 0.5% - 1%, copper gluconate: 0.001% - 0.005%, microcrystalline cellulose: 3% - 5%, arabic gum: 1% - 2%, magnesium stearate: 0.5% - 1.5%, compound coloring agent: 0.01% - 0.1%, plant extract: 2% - 5%, glycine: 4 - 6%, and inulin: 3 - 4%.
[0005] Optionally, the plant extract is composed of mulberry leaves, wax gourd, balsam pear and kale.
[0006] Optionally, the compound coloring agent is FC fruit and vegetable pigment, and the FC fruit and vegetable pigment adopts one of the following color numbers, which are tomato red, mango color and blueberry color.
[0007] A food preparation method for balancing blood sugar includes the following steps: S1: Prepare raw materials of 45% - 55% of expanded cereal powder, 15% - 20% of corn dietary fiber powder, 3% - 6% of cranberry powder, 5% - 8% of sorbitol, 0.05% - 0.1% of mogroside, 0.2% - 0.5% of taurine, 0.1% - 0.3% of L-tyrosine, 0.5% - 1% of compound vitamins, 0.001% - 0.005% of copper gluconate, 3% - 5% of microcrystalline cellulose, 1% - 2% of arabic gum, 0.5% - 1.5% of magnesium stearate, 0.01% - 0.1% of compound coloring agent, 2% - 5% of plant extract, 4 - 6% of glycine and 3 - 4% of inulin; S2: Mix 45% - 55% of expanded cereal powder and 15% - 20% of corn dietary fiber powder, and use steam pretreatment to enhance water absorption. Pre - mix the powdery plant extract and sorbitol at a ratio of 1:10. Mix and stir 45% - 55% of expanded cereal powder, 15% - 20% of corn dietary fiber powder, 3% - 5% of microcrystalline cellulose, 0.5% - 1.5% of magnesium stearate, 0.5% - 1% of compound vitamins, 4 - 6% of glycine and 3 - 4% of inulin; S3: Dissolve 5% - 8% of sorbitol and 0.05% - 0.1% of mogroside in pure water to form a sweet solution, add 0.2% - 0.5% of taurine and 0.1% - 0.3% of L - tyrosine to the sweet solution, and disperse and mix them. Synchronously add 1% - 2% of arabic gum and the sweet solution to the dry materials, and use a double - helix dough mixer to stir and form; S4: Dissolve the compound coloring agent in a 5% ethanol solution and spray - add it, add 3% - 6% of cranberry powder and 0.001% - 0.005% of copper gluconate, mix at low speed for 3 min and then let it stand and proof; S5: Use a rotary tablet press to make the dough into round cakes with a diameter of 40 mm and a thickness of 5 mm, bake at an upper temperature of 165 °C and a lower temperature of 150 °C for 8 min for shaping, and then bake at 140 °C with circulating air for 12 min for dehydration. After taking out of the oven, first air - dry at room temperature for 10 min, and then transfer it to a 15 °C air - cooled tunnel to cool to below 30 °C.
[0008] Optionally, the extraction method of the mulberry leaf extract is as follows: Wash the freshly harvested mulberry leaves, then freeze-dry them. After grinding the freeze-dried product, add water, and then add alkaline protease for extraction. After completion, inactivate the enzyme to obtain the mulberry leaf peptide extract. Filter the extract through a plate and frame to obtain the clear liquid and filter residue. Concentrate the clear liquid, and spray-dry the concentrated liquid to obtain the mulberry leaf extract.
[0009] Optionally, the extraction method of the bitter gourd extract is as follows: Grind the freeze-dried bitter gourd seeds, then treat the ground seeds with an acetone / hexane solvent mixture. Dissolve the residue in a 20% aqueous acetone solution, adjust the pH value with an organic buffer, collect the flocculent polypeptide precipitate, and separate the polypeptide by selective crystallization to obtain the wax gourd extract.
[0010] Optionally, the extraction method of the wax gourd extract is as follows: Take dried wax gourd, Ophiopogon japonicus, and Coptis chinensis. Add the raw materials to water for decoction, filter the mixture to obtain the clear liquid and filter residue, then concentrate the clear liquid, and spray-dry the concentrated liquid to obtain the wax gourd extract.
[0011] Optionally, the extraction method of the kale extract is as follows: Take kale powder, wolfberry, and chrysanthemum, mix and brew them, then filter the mixture to obtain the clear liquid and filter residue, then concentrate the clear liquid, and spray-dry the concentrated liquid to obtain the kale extract.
[0012] The present invention provides a food for balancing blood sugar and its preparation method, which has the following beneficial effects: The food for balancing blood sugar and its preparation method are made of sorbitol, taurine, L-tyrosine, microcrystalline cellulose, arabic gum, compound colorant, copper gluconate, compound vitamins, magnesium stearate, mogroside, plant extract, expanded cereal powder, corn dietary fiber powder, cranberry powder, glycine, and inulin. After consumption, it can balance the blood sugar of the consumers, and the expanded cereal powder and corn dietary fiber powder can increase the satiety of the consumers. Description of the Drawings
[0013] Figure 1 It is a schematic diagram of the formula structure of the present invention. Detailed Embodiments
[0014] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments.
[0015] Please refer to Figure 1, the present invention provides a technical solution: a food capable of balancing blood sugar, and the raw materials of the food are composed of the following components: sorbitol, taurine, L-tyrosine, microcrystalline cellulose, arabic gum, compound colorant, copper gluconate, compound vitamins, magnesium stearate, mogroside, plant extract, expanded cereal powder, corn dietary fiber powder, cranberry powder, glycine and inulin; The components of the above raw materials are: expanded cereal powder: 45% - 55%, corn dietary fiber powder: 15% - 20%, cranberry powder: 3% - 6%, sorbitol: 5% - 8%, mogroside: 0.05% - 0.1%, taurine: 0.2% - 0.5%, L-tyrosine: 0.1% - 0.3%, compound vitamins: 0.5% - 1%, copper gluconate: 0.001% - 0.005%, microcrystalline cellulose: 3% - 5%, arabic gum: 1% - 2%, magnesium stearate: 0.5% - 1.5%, compound colorant: 0.01% - 0.1%, plant extract: 2% - 5%, glycine: 4 - 6% and inulin: 3 - 4%.
[0016] The plant extract is composed of mulberry leaves, wax gourd, bitter gourd and kale.
[0017] The compound colorant adopts FC fruit and vegetable pigment, and the FC fruit and vegetable pigment adopts one of the following color numbers, and the color numbers are tomato red, mango color and blueberry color.
[0018] Extraction method of mulberry leaf extract: Wash the freshly harvested mulberry leaves, then freeze-dry them. After freeze-drying and comminuting, add water, and then add alkaline protease for extraction. After completion, inactivate the enzyme to obtain mulberry peptide extract. Filter the extract through a plate and frame to obtain clear liquid and filter residue. Concentrate the clear liquid, and spray-dry the concentrated liquid to obtain mulberry leaf extract.
[0019] Extraction method of bitter gourd extract: Grind the freeze-dried bitter gourd seeds, and then treat the ground seeds with an acetone / hexane solvent mixture. Dissolve the residue in 20% aqueous acetone solution, adjust the pH value with an organic buffer, collect the flocculent polypeptide precipitate, and separate the polypeptide by selective crystallization to obtain bitter gourd extract.
[0020] Extraction method of wax gourd extract: Take wax gourd dry, Ophiopogon japonicus and Coptis chinensis, add the raw materials to water for decoction, filter the mixture to obtain clear liquid and filter residue, then concentrate the clear liquid, and spray-dry the concentrated liquid to obtain wax gourd extract.
[0021] Extraction method of kale extract: Take kale powder, wolfberry and chrysanthemum and mix them for brewing, then filter the mixture to obtain clear liquid and filter residue, then concentrate the clear liquid, and spray-dry the concentrated liquid to obtain kale extract.
[0022] In summary, for the food capable of balancing blood sugar and its preparation method, when in use, Formula 1: S1: Prepare the following raw materials: expanded cereal powder: 45%, corn dietary fiber powder: 15%, cranberry powder: 3%, sorbitol: 5%, mogroside: 0.05%, taurine: 0.2%, L-tyrosine: 0.1%, compound vitamins: 0.5%, copper gluconate: 0.001%, microcrystalline cellulose: 3%, arabic gum: 1%, magnesium stearate: 0.5%, compound coloring agent: 0.01%, plant extract: 2%, glycine: 4% and inulin: 3%; S2: Mix 45% of the expanded cereal powder and 15% of the corn dietary fiber powder, and use steam pretreatment to enhance the water absorption rate. Pre-mix the powdered plant extract and sorbitol at a ratio of 1:10. Mix and stir 45% of the expanded cereal powder, 15% of the corn dietary fiber powder, 3% of the microcrystalline cellulose, 0.5% of the magnesium stearate, 0.5% of the compound vitamins, glycine: 4 - 6% and inulin: 3 - 4%; S3: Dissolve 5% of the sorbitol and 0.05% of the mogroside in purified water to form a sweet solution. Add 0.2% of the taurine and 0.1% of the L-tyrosine to the sweet solution and disperse and mix them. Synchronously add 1% of the arabic gum and the sweet solution to the dry materials, and use a double - screw dough mixer to stir and form; S4: Dissolve the compound coloring agent in a 5% ethanol solution and spray - add it. Add 3% of the cranberry powder and 0.001% of the copper gluconate, and mix at low speed for 3 min and then let it stand and proof; S5: Use a rotary tablet press to make the dough into round cakes with a diameter of 40 mm and a thickness of 5 mm. Bake at 165°C on the upper fire / 150°C on the lower fire for 8 min for shaping, and then bake at 140°C with circulating air for 12 min for dehydration. After taking out of the oven, first air - dry at room temperature for 10 min, and then transfer to a 15°C air - cooling tunnel to cool to below 30°C.
[0023] Formula 2: S1: Prepare the following raw materials: expanded cereal powder: 50%, corn dietary fiber powder: 17%, cranberry powder: 5%, sorbitol: 7%, mogroside: 0.06%, taurine: 0.3%, L-tyrosine: 0.2%, compound vitamins: 0.5%, copper gluconate: 0.001%, microcrystalline cellulose: 3%, arabic gum: 1%, magnesium stearate: 0.9%, compound coloring agent: 0.05%, plant extract: 3%, glycine: 6% and inulin: 4%; S2: Mix the expanded cereal powder with the corn dietary fiber powder, use steam pretreatment to enhance water absorption, premix the powdered plant extract and sorbitol at a ratio of 1:10, and mix and stir the expanded cereal powder, corn dietary fiber powder, microcrystalline cellulose, magnesium stearate, compound vitamins, glycine and inulin; S3: Dissolve sorbitol and mogroside in pure water to form a sweet solution, add taurine and L-tyrosine to the sweet solution, and disperse and mix them. Synchronously add arabic gum and the sweet solution to the dry materials, and use a double-screw dough mixer to stir and form; S4: Dissolve the compound colorant in a 5% ethanol solution and spray it in, add cranberry powder and copper gluconate, mix at low speed for 3 min and then let it stand and proof; S5: Use a rotary tablet press to make the dough into round cakes with a diameter of 40 mm and a thickness of 5 mm, bake at 165 °C on the upper fire / 150 °C on the lower fire for 8 min for shaping, and then bake at 140 °C with circulating air for 12 min for dehydration. After taking out of the oven, first air-dry at room temperature for 10 min, and then transfer it to a 15 °C air-cooling tunnel to cool to below 30 °C.
[0024] Formula 3: S1: Take the following raw materials for standby: expanded cereal powder: 50%, corn dietary fiber powder: 20%, cranberry powder: 5%, sorbitol: 7%, mogroside: 0.1%, taurine: 0.5%, L-tyrosine: 0.3%, compound vitamins: 1%, copper gluconate: 0.005%, microcrystalline cellulose: 5%, arabic gum: 1%, magnesium stearate: 0.5%, compound colorant: 0.01%, plant extract: 5%, glycine: 5% and inulin: 4%; S2: Mix the expanded cereal powder with the corn dietary fiber powder, use steam pretreatment to enhance water absorption, premix the powdered plant extract and sorbitol at a ratio of 1:10, and mix and stir the expanded cereal powder, corn dietary fiber powder, microcrystalline cellulose, magnesium stearate, compound vitamins, glycine and inulin; S3: Dissolve sorbitol and mogroside in pure water to form a sweet solution, add taurine and L-tyrosine to the sweet solution, and disperse and mix them. Synchronously add arabic gum and the sweet solution to the dry materials, and use a double-screw dough mixer to stir and form; S4: Dissolve the compound colorant in a 5% ethanol solution and spray it in, add cranberry powder and copper gluconate, mix at low speed for 3 min and then let it stand and proof; S5: Use a rotary tablet press to make the dough into round cakes with a diameter of 40 mm and a thickness of 5 mm. Bake them at 165 °C for the upper heat / 150 °C for the lower heat for 8 minutes for shaping, and then cool down to 140 °C and bake with circulating air for 12 minutes for dehydration. After taking out of the oven, first air-dry at room temperature for 10 minutes, and then transfer to a 15 °C air-cooling tunnel to cool to below 30 °C.
[0025] Formula Four: S1: Take the following raw materials for standby: expanded cereal powder: 55%, corn dietary fiber powder: 20%, cranberry powder: 6%, sorbitol: 8%, mogroside: 0.1%, taurine: 0.5%, L-tyrosine: 0.3%, compound vitamin: 1%, copper gluconate: 0.005%, microcrystalline cellulose: 5%, arabic gum: 2%, magnesium stearate: 1.5%, compound colorant: 0.1%, plant extract: 5%, glycine: 6% and inulin: 4%. S2: Mix the expanded cereal powder and the corn dietary fiber powder, and use steam pretreatment to enhance the water absorption rate. Premix the powdered plant extract and sorbitol at a ratio of 1:10. Mix and stir the expanded cereal powder, corn dietary fiber powder, microcrystalline cellulose, magnesium stearate, compound vitamin, glycine and inulin. S3: Dissolve sorbitol and mogroside in pure water to form a sweet solution. Add taurine and L-tyrosine to the sweet solution and disperse and mix them. Synchronously add arabic gum and the sweet solution to the dry materials, and use a double-screw dough mixer to stir and form. S4: Dissolve the compound colorant in a 5% ethanol solution and spray it in. Add cranberry powder and copper gluconate, mix at low speed for 3 minutes and then let it stand and proof. S5: Use a rotary tablet press to make the dough into round cakes with a diameter of 40 mm and a thickness of 5 mm. Bake them at 165 °C for the upper heat / 150 °C for the lower heat for 8 minutes for shaping, and then cool down to 140 °C and bake with circulating air for 12 minutes for dehydration. After taking out of the oven, first air-dry at room temperature for 10 minutes, and then transfer to a 15 °C air-cooling tunnel to cool to below 30 °C.
[0026] The above are only the preferred specific embodiments of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present invention, according to the technical solution of the present invention and its inventive concept, makes equivalent substitutions or changes, and should be covered within the protection scope of the present invention.
Claims
1. A food capable of balancing blood sugar, characterized in that: The raw materials of the food consist of the following components: sorbitol, taurine, L-tyrosine, microcrystalline cellulose, arabic gum, compound coloring agent, copper gluconate, compound vitamins, magnesium stearate, mogroside, plant extract, expanded cereal powder, corn dietary fiber powder, cranberry powder, glycine and inulin; The components of the above raw materials are: expanded cereal powder: 45% - 55%, corn dietary fiber powder: 15% - 20%, cranberry powder: 3% - 6%, sorbitol: 5% - 8%, mogroside: 0.05% - 0.1%, taurine: 0.2% - 0.5%, L-tyrosine: 0.1% - 0.3%, compound vitamins: 0.5% - 1%, copper gluconate: 0.001% - 0.005%, microcrystalline cellulose: 3% - 5%, arabic gum: 1% - 2%, magnesium stearate: 0.5% - 1.5%, compound coloring agent: 0.01% - 0.1%, plant extract: 2% - 5%, glycine: 4 - 6% and inulin: 3 - 4%.
2. The food capable of balancing blood sugar according to claim 1, wherein: The plant extract consists of mulberry leaves, wax gourd, bitter gourd and kale.
3. A food capable of balancing blood sugar according to claim 1, characterized in that: The compound coloring agent uses FC fruit and vegetable pigment, and the FC fruit and vegetable pigment adopts one of the following color numbers, and the color numbers are tomato red, mango color and blueberry color.
4. A method for preparing a food product that can balance blood sugar, characterized in that: It includes the following steps: S1: Take the raw materials of expanded cereal powder: 45% - 55%, corn dietary fiber powder: 15% - 20%, cranberry powder: 3% - 6%, sorbitol: 5% - 8%, mogroside: 0.05% - 0.1%, taurine: 0.2% - 0.5%, L-tyrosine: 0.1% - 0.3%, compound vitamins: 0.5% - 1%, copper gluconate: 0.001% - 0.005%, microcrystalline cellulose: 3% - 5%, arabic gum: 1% - 2%, magnesium stearate: 0.5% - 1.5%, compound coloring agent: 0.01% - 0.1%, plant extract: 2% - 5%, glycine: 4 - 6% and inulin: 3 - 4% for standby; S2: Mix 45% - 55% of the expanded cereal powder and 15% - 20% of the corn dietary fiber powder, and use steam pretreatment to enhance the water absorption rate. Pre-mix the powdery plant extract and sorbitol at a ratio of 1:
10. Mix and stir 45% - 55% of the expanded cereal powder, 15% - 20% of the corn dietary fiber powder, 3% - 5% of the microcrystalline cellulose, 0.5% - 1.5% of the magnesium stearate, 0.5% - 1% of the compound vitamins, 4 - 6% of glycine and 3 - 4% of inulin; S3: Dissolve sorbitol: 5% - 8% and mogroside: 0.05% - 0.1% in purified water to form a sweet solution, add taurine: 0.2% - 0.5% and L-tyrosine: 0.1% - 0.3% to the sweet solution, and disperse and mix them. Add gum arabic: 1% - 2% and the sweet solution to the dry materials synchronously, and use a double - helix dough mixer to stir and form. S4: Dissolve the compound coloring agent and spray - add it in a 5% ethanol solution, add cranberry powder: 3% - 6% and copper gluconate: 0.001% - 0.005%, mix at low speed for 3 min and then let it stand and proof. S5: Use a rotary tablet press to make the dough into round cakes with a diameter of 40 mm and a thickness of 5 mm, bake and shape them at 165°C for the upper heat / 150°C for the lower heat for 8 min, and then dehydrate them by circulating air baking at 140°C for 12 min. After taking out of the oven, first air - dry at room temperature for 10 min, and then transfer them to a 15°C air - cooled tunnel to cool to below 30°C.
5. The food preparation method capable of balancing blood glucose according to claim 1, wherein: The extraction method of the mulberry leaf extract: Wash the freshly harvested mulberry leaves, then freeze - dry them. After freeze - drying and comminuting, add water, then add alkaline protease for extraction. After completion, inactivate the enzyme to obtain the mulberry leaf peptide extract. Filter the extract through a plate - and - frame filter to obtain the clear liquid and the filter residue. Concentrate the clear liquid, and spray - dry the concentrated liquid to obtain the mulberry leaf extract.
6. The method for preparing a food capable of balancing blood glucose according to claim 1, wherein: The extraction method of the balsam pear extract: Grind the freeze - dried balsam pear seeds, then treat the ground seeds with an acetone / hexane solvent mixture. Dissolve the residue in a 20% aqueous acetone solution, adjust the pH value with an organic buffer, collect the flocculent polypeptide precipitate, and separate the polypeptide by selective crystallization to obtain the balsam pear extract.
7. The method for preparing a food capable of balancing blood glucose according to claim 1, characterized in that: The extraction method of the wax gourd extract: Take wax gourd dry, Ophiopogon japonicus and Coptis chinensis, add the raw materials to water for decoction, filter the mixture to obtain the clear liquid and the filter residue, then concentrate the clear liquid, and spray - dry the concentrated liquid to obtain the wax gourd extract.
8. The method for preparing a food capable of balancing blood glucose according to claim 1, characterized in that: The extraction method of the kale extract: Take kale powder, wolfberry and chrysanthemum, mix and brew them, then filter the mixture to obtain the clear liquid and the filter residue, then concentrate the clear liquid, and spray - dry the concentrated liquid to obtain the kale extract.