一种辅助降血糖的牛奶及其制备方法
By combining mulberry leaf extract and resistant dextrin in a specific ratio, the stability and sensory issues of liquid dairy products have been resolved, resulting in additive-free milk that helps lower blood sugar. This milk has good stability and sensory experience, and effectively reduces postprandial blood sugar.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- INNER MONGOLIA MENGNIU DAIRY IND (GROUP) CO LTD
- Filing Date
- 2026-03-19
- Publication Date
- 2026-07-17
AI Technical Summary
Existing liquid dairy products that help lower blood sugar have issues with system stability, active substance stability, and sensory characteristics when no stabilizers are added, affecting the overall stability and efficacy of the product. Furthermore, their clinical effects have not been verified through human trials.
By screening and compounding mulberry leaf extract with resistant dextrin, the content of polyphenols, flavonoids, polysaccharides and other components in mulberry leaf extract is controlled. After being mixed with milk using a specific process, a premix is formed and then mixed to form a stable milk system. The active ingredients are protected by the hydrogen bonding and steric hindrance of resistant dextrin, and the color and taste are improved.
Maintaining product stability and sensory quality over a 6-month shelf life at room temperature, while also achieving the effect of assisting in lowering blood sugar, the product requires no additives such as thickeners and emulsifiers, has good color and taste, and effectively reduces postprandial blood sugar fluctuations.
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