428 results about "Diabetic care" patented technology

The invention relates to a functional-material-based glucose biosensor. A working electrode of the glucose biosensor is made from a graphene nanomaterial, the glucose biosensor is formed by using the working electrode made from the graphene nanomaterial in the assembling of the glucose biosensor, belongs to a quantitative test technology and shows excellent linearity and resolution, and the detection sensitivity, the detection range and the detection speed are increased; and particularly in the concentration range of human blood glucose, the amplitude of a response current can be increased by 50%, and the resolution can be increased by over twice. The functional-material-based glucose biosensor and a preparation method thereof have the advantages that: immobilized enzyme of a nano-functional membrane prepared from the graphene nanomaterial can be continuously analyzed for over 1,000 times, so that the cost for measurement is low, the accuracy of analysis is higher than that of other methods, the relative error reaches about 1%, the response time is shortened to 20 seconds, the service life is also greatly prolonged, the precise timing measurement of the concentration of glucose can be achieved; and the functional-material-based glucose biosensor has the characteristics of high specificity, short-time performance, low-cost analysis, no special requirements on analyzing substances, safety and simplicity and convenience in operation, and convenience for on-site measurement and the like and can be applied to the daily measurement of blood glucose of diabetes patients.

The invention relates to flour suitable for patients with diabetes mellitus. The flour is prepared by uniformly stirring powder made of traditional Chinese medicines, such as rhizoma polygonati, kudzu-vine root, Chinese yam, tuckahoe, semen coicis, mulberry fruit, frosted mulberry leaf, raw hawthorn and semen euryales and the mixed flour of different grain, such as soya bean, string bean, cow peaand wheat which are beneficial to the patients with diabetes mellitus in a certain proportion and can be used for producing various foods suitable for the patients with diabetes mellitus to have as aprincipal food. The special meal flour has the obvious effects of systemically adjusting glucose metabolism, lightening the pancreatic island load, improving carbohydrate tolerance, microcirculation and the function of the visceral organ, reducing blood fat and blood viscosity and eliminating radicals. The special meal flour is suitable for the patient withs diabetes mellitus, adiposity, hyperlipemia, high blood viscosity, adiposis hepatica, hypertension and heart cerebrovascular disease and middle-aged and old people to have as the principal food.

The invention provides an electric cooker and a control method thereof. The electric cooker comprises a cooker cover, a cooker body, an inner pot, a steamer and a lifting device, the cooker cover is opened or covers the cooker body, the inner pot is placed in the cooker body, multiple through holes are formed in the steamer which is placed in the inner pot and can move relative to the same, and one end of the lifting device is connected with the cooker cover or the cooker body or the inner port while the other end of the same is connected with the steamer and can drive the steamer to move. The lifting device is arranged to drive the steamer to move to separate rice from rice soup so as to leach starch and sugar in the rice into the rice soup, so that sugar content of the rice is lowered; after the rice and the rice soup are separated, a user can get rice low in sugar content, and the rice is suitable for diabetic patients or fat patients to eat.

The invention overcomes the defects of the traditional technical requirements such as high chowchow liquid concentration, and low chowchow liquid use ratio and processing efficiency, and discloses a preparation method of mango preserved fruit. By ensuring an exact ultrahigh pressure condition, the osmotic dehydration of the mango preserved fruit is accelerated to prepare low-sugar mango preserved fruit. The method is characterized in pressuring the mango by taking hydraulic pressure as a pressure transmission medium to sterilize, modify materiel, generate new organization structure and change the quality of the mango, so that the method has the characteristics of momentary compression, even reaction, safe operation and low energy consumption, and the prepared mango preserved fruit can well preserve the natural color smell and taste and the nutrition constituent of the mango, has special flavor, is sweet, tasty, refreshing and not greasy, has exquisite tissue, special taste and abundant nutrition, has abundant antioxidant components, is widely popularized, is particularly suitable for diabetes mellitus persons as the syrup is separated, and crates a new way for developing the edible and medical value of the mango.

The invention discloses a low-sugar flavorful jam and a preparation method thereof which belong to the field of functional food. The jam is prepared with the following materials in percentage by weight: 5 to 35 percent of isomaltooligosaccharide, 1 to 20 percent of polydextrose, 0.01 to 0.5 percent of xanthan gum, 0.5 to 2 percent of pectin, 0 to 2 percent of dextrose, 0.05 to 0.15 percent of vitamin C, 0 to 0.15 percent of stevioside, 0.5 to 1.5 percent of other auxiliary materials and the balance of water. The jam is suitable for peoples in various classes and ages, particularly the group of people wanting to control weight and diabetics, the jam does not contain medicines, the materials can be easily obtained, the jam cannot be limited by regions and seasons, the equipment and the process are simple, and the cost is low.

The invention discloses an effervescent preparation as well as a preparation method and an application of the effervescent preparation. The effervescent preparation provided by the invention is prepared by compounding medicinal materials including Hovenia dulcis Thunb, the root of kudzu vine, lotus leaf, mung bean, Chinese mosla herb, pawpaw, Microcos paniculata, liquorice and the like, and has the functions of removing summer heat and dampness, harmonizing the spleen and stomach and alleviating a hangover; and the effects are better than those of currently common traditional Chinese medicines or compounds. The effervescent preparation provided by the invention is a new product of solid Chinese herb tea and the volume of the product is small so that the product is conveniently carried andtransported; after being contacted with cool water, even ice water, the effervescent preparation is rapidly dissolved into an ice Chinese herb tea beverage with a good mouth feel, and the use is convenient, so that the effervescent preparation accords with the habits of modern people who like drinking cold or ice Chinese herb tea; the effervescent preparation does not contain sugar and is low in calories, so as to meet requirements of diabetes mellitus patients; a lot of gas can be generated in the drinking process and the beverage has a mouth feel of a carbonated beverage, thereby meeting the mouth feel requirements of young groups (particularly children).

The invention discloses a maca solid beverage. The maca solid beverage consists of 60% of a maca extract, 39% of a red green extract and 1% of sucralose. A method for preparing the maca solid beverage comprises the following steps: crushing maca roots and stems, totally blending, filling, packing, inspecting quality and putting into storage. According to the maca solid beverage disclosed by the invention, the sucralose is taken as a sweetening agent; the sucralose is high in sweetness, pure in taste, good in stability, free of risk and free of heat, and is a safe cane sugar substitute product which causes no fluctuation of blood sugar and decayed tooth, so the maca solid beverage disclosed by the invention causes no series problems such as fat; meanwhile, the maca solid beverage is suitable for diabetics to drink and has the advantages of solving the problem of simplex beverages for the diabetics and overcoming the problem of lack of nourishments for the diabetics.

The invention relates to the field of foods, in particular relates to the filed of heath care foods, and more in particular relates to a tea drink. According to the blank of blood pressure and blood fat reducing tea in the current food industry, and in particular to the blank of the blood pressure and blood fat reducing tea that can replace drugs, the invention discloses a tea drink. Based on green tea, the traditional Chinese medicine components that reduce blood pressure and blood fat are added in formation of the green tea, so that the original tea form of the green tea is retained and the taste after brewing is retained as well. The tea drink can gradually replace drugs in later attack and does not need to add a taste conditioning agent, so the tea drink is suitable for being drunk by diabetics.

The invention relates to a hierarchical prediction method of the II type diabetes mellitus incidence probability and belongs to the technical field of biological information processing. According to the method, firstly, risk grades of II type diabetes mellitus groups are judged, then, a package method is adopted for carrying out attribute selection for the groups in different risk grades, and the key incidence risk attribute is selected; next, a naive bayesian algorithm is utilized for calculating the individual initial incidence probability; and the individual initial incidence probability and a single step transfer matrix are used to build a Markov chain, so a II type diabetes mellitus incidence probability prediction system is built by aiming at the groups in different risk grades. Compared with the prior art, the hierarchical prediction method has the advantages that the prediction accuracy of the II type diabetes mellitus incidence probability is further improved, meanwhile, prediction models corresponding to the risk grade can be selected according to different individual input data, the incidence probability in many years is predicated, and the processing speed is high. The goals of reducing (or delaying) the incidence of the II type diabetes mellitus can be reached through finding the II type diabetes mellitus early, taking the II type diabetes mellitus into account early and intervene in the II type diabetes mellitus in advance.

The invention discloses a health-care beverage of guava. The health-care beverage is characterized by comprising the following substances and materials in parts by weight: 30-50 parts of guava, 20-40 parts of bitter gourd, 10-30 parts of Chinese yam, 20-40 parts of folium mori and 5-20 parts of American ginseng. The health-care beverage can be made into dosage forms of tablets, capsules, granules, tea bags and the like; the health-care beverage tastes good, has the original flavor, has the pleasant tea fragrance, is applicable for long-term drinking of glycosuria patients, has the functions of conditioning the insulin secretion and promoting the glycometabolism and fat metabolism, and is capable of conditioning the physiological functions of glycosuria patients, recovering the normal functions of the spleen and stomach and achieving the functions of blood sugar reduction, fat reduction, and glycosuria adjuvant therapy; and when being drunk or taken by ordinary people, the health-care beverage also has the functions of promoting the human body conditioning ability and ensuring the health.

The invention discloses an immune type protein powder solid beverage and a preparation method thereof and belongs to the field of nutritional foods. The solid beverage comprises the following components: 70-85 percent of concentrated whey protein powder, 3-8 percent of pea protein, 5-15 percent of wheat protolysate, 2-4 percent of phospholipid, 1-3 percent of an acerola cherry extract, 1-5 percent of edible essence, 0.5-1.5 percent of a yeast extract, 0.5-1.5 percent of gamma-aminobutyric acid, 0.5-1.5 percent of coconut milk powder, 0.3-0.8 percent of silicon dioxide and 0.1-0.3 percent of stevioside. The invention also discloses the preparation method of the solid beverage. The solid beverage disclosed by the invention fully meets the demands of the human body, is scientific in prescription design, reasonable in nutrition arrangement and different in taste according to different customers, and can meet the special demands of different people on taste; the solid beverage is mellow in taste, convenient to use, stable in quality, simple in preparation method, easy to operate, suitable for large-scale industrial production, free of sugar in the prescription and suitable for diabetics to eat.

The invention relates to powder which is prepared from the following raw materials in parts by weight: psyllium seed husk powder, fructo-oligosaccharide, resistant dextrin, oat bran, corn bran dietary fiber, inulin and soybean dietary fiber. The preparation method comprises the steps of mixing the psyllium seed husk powder, the fructo-oligosaccharide and water, carrying out microwave heating and adjusting the pH value to 6.8-8.0; adding the corn bran dietary fiber and the soybean dietary fiber, mixing evenly and carrying out vacuum drying; and mixing the remaining raw materials evenly at the ratio. The powder and the preparation method thereof provided by the invention are suitable for obesity people for losing weight, diabetes patients for controlling blood sugar and body weight and constipation patients for improving constipation; obesity people can achieve the effect of losing weight in a pre-meal form without a limotherapy, and the pain of obesity people for losing weight is reduced; the diabetes patients can effectively maintain physical fitness while effectively controlling the blood sugar level; and the constipation patients can loosen the bowels to relieve constipation and improve the constipation pain.

The invention is a health product for diabetes, relating to the field of health products, prepared of Oyster Shell extract, Se-enriched yeast, Cr-enriched yeast, L-zinc aspartate, L- magnesium aspartate, linolenic acid powder, alpha- Thioctic Acid, Bitter Melon P.E, P. tataricum Linn extract, Fructus lycii P.E, Dwarf Lilyturf Tuber extract, Cortex Mori extract, Fructus Corni extract, and Fenugreek P.E, and it can promote insulin function to be normal, synthetically supplement nutrition deficient in the diets of patients suffering from diabetes, prevent complication of diabetes, protect brain, eyes, and heart, promote cooperation of immune system, nerve system and endocrine system and synthetically regulate blood sugar to be stable.

The invention relates to health care food for diabetics, belonging to the field of health care food. The technical proposal is as follows: 5-10 parts of pumpkin powder, 3-8 parts of corn flour, 2-4 parts of Spirulina maxima, 3-8 parts of soybean flour, 2-4 parts of ground seaweed, 4-8 parts of oat flour, 4-8 parts of yam flour, 3-5 parts of gyrophora powder, 3-5 parts of tuchahoe powder, 3-5 parts of hog pancreas, 2-4 parts of mulberry leaf, 4-8 parts of malt flour, 1-3 parts of radix puerariae powder, 3-5 parts of sorghum flour and 3-5 parts of buckwheat flour. With reasonable matching, the health care product has the efficacies of strengthening healthy qi, tonifying middle-Jiao and Qi, lowering blood sugar, improving immunity and recovering insulin secretion, is suitable for being taken by diabetics for a long time and has high curative effect.

The invention belongs to the field of health care foods and specifically relates to compound dendrobium candidum and American ginseng buccal tablets and a preparation method thereof. The method comprises the following steps of: performing ultrafine grinding on dendrobium candidum and American ginseng, taking ultrafine powder of the dendrobium candidum and the American ginseng as raw material, adding resistant starch, a sweetening agent and a bonding agent, preparing wet particles, drying, sizing, finally mixing with a lubricating agent, and then tabletting to get finished products. According to the compound dendrobium candidum and American ginseng buccal tablets prepared by the method disclosed by the invention, the raw material is subject to the ultrafine grinding, various biological active substances in the raw material can be retained to the greatest extent, the biological availability is high, and the dendrobium candidum and the American ginseng are compatible for use, so that the effects of resisting fatigue, nourishing Yin, producing body fluid and the like can be enhanced. The resistant starch is added in the buccal tablets so as to enhance the effects of preventing and treating intestinal diseases, reducing blood sugar and the like; and the compound dendrobium candidum and American ginseng buccal tablets are suitable for more people and more suitable for patients with diabetes for taking, have the characteristics of convenience in carrying, convenience in taking, easiness in control of dosage and the like, and are further in line with simple, convenient and fast consumer demands of modern people.

The invention relates to high-fiber high-protein noodles for diabetics and people needing to control body weight. The high-fiber high-protein noodles are made from the following raw materials in parts by weight: 0-10 parts of tartary buckwheat flour, 0-20 parts of oat flour, 18-70 parts of wheat flour, 0-15 parts of whole wheat flour, 2-15 parts of puerarin powder, 0-6 parts of Chinese yam flour, 0-8 parts of ultra-fine black rice flour, 5-15 parts of wheat protein, 0-10 parts of soybean protein, 0-10 parts of whey protein, 0-10 parts of dietary fiber and 0-0.55 part of vitamins and microelements. The noodles can ensure that the diabetics and overweight people fully ingest protein, dietary fiber and vitamin B to maintain normal nutrient requirements under the condition of controlling energy intake, and is popular food which has low energy, high fiber, high protein and low glycemic index and can be eaten as staple food.

The present invention discloses a natural sugarless rubus suavissimus beverage and its preparation method. The described preparation method includes the following steps: (1), under the condition of 150-180deg.C steaming fresh rubus suavissimus leaf for 6-9 min, then cooling to below 30deg.C; (2), leaching the cooled rubus suavissimus leaf by using hot water, taking out the rubus suavissimus leaf, cooling and filtering so as to obtain leaching liquor A; (3), further leaching the above-mentioned rubus suavissimus leaf, removing the rubus suavissimus leaf, cooling and filtering so as to obtain leaching liquor B; (4), mixing leaching liquor A and leaching liquor B to obtain mixed liquor; and (5), sterilizing the mixed liquor so as to obtain the invented natural sugarless rubus suavissimus beverage with several health-care functions of promoting the production of body fluid to quench thirst, clearing away heat, moistening the lung, mourishing the liver and the kidney, reducing blood fat, reducing blood pressure and reducing blood sugar, etc.

The invention discloses fruit / vegetable nutritive buckwheat powder and a preparation method thereof. The method mainly comprises the following steps of: firstly performing pretreatment of buckwheat, wheat germ, fruit and vegetable; then uniformly mixing the pretreatment product with the refined salt, edible alkali, water and food gum in certain parts by weight; and finally performing low-temperature low-humidity drying and the like to obtain the fruit / vegetable nutritive buckwheat powder. Through the invention, the produced fruit / vegetable buckwheat flour basically maintains the original features of color and nutrition of the fruit and vegetable; the product is rich in nutritional ingredients such as vitamins and the like, has excellent color and brightness, and is natural food well received by people; moreover, the product has good mouthfeel and rich nutrition, and the unsatisfactory taste of the traditional food for diabetics is changed; and a kind of stable food flour integrating excellent nutrition, mouthfeel and color and brightness is provided for the diabetics.

The invention relates to a tartary buckwheat health-care drink and a processing method thereof, which mainly solve the problem that the nutritional ingredients and active ingredients of the conventional tartary buckwheat drink are susceptible to loss, and the problem that the health-care and health-preserving effect is poor and the like due to an improper processing method. The processing method comprises the following steps of: inactivating a rutin-degrading enzyme completely, extracting rutin serving as an active ingredient and other nutrient substances, blending with sucrose ester, sodium carboxymethylcellulose and the like, and performing processes of homogenizing, high-temperature instant sterilizing, filling and the like to prepare the tartary buckwheat health-care drink. In the tartary buckwheat health-care drink, the loss of the rutin serving as a beneficial ingredient in tartary buckwheat is reduced, and the original nutrition and color and luster and flavor of the tartary buckwheat is maintained to a maximum degree, so the tartary buckwheat health-care drink is tasty and refreshing in mouthfeel, is a natural, green and non-polluted drink with high nutritive value, has the effects of losing weight, reducing blood pressure, reducing blood fat, reducing blood sugar and the like after long-term drinking, and is suitable to be drunk by patients who suffer from diabetes. The tartary buckwheat health-care drink produced by the technical scheme is high in nutritive value, simple in process technology, low in cost and is easy for industrial production.

The invention discloses glucose-control porridge and belongs to the field of food. A formula of the porridge comprises that main ingredients and auxiliary ingredients are added into water per 1L, wherein the main ingredients comprise oat, buckwheat, brown rice, corn grits, pearl barley, peanuts, ormosia and kidney beans; and the auxiliary ingredients comprise functional dietary fibers such as Arabic gum and resistant starch, emulsifying agents such as sucrose ester, sodium tripolyphosphate and sodium pyrophosphate, a preservative such as sodium erythorbate, a sweetening agent such as acesulfame potassium and a flavor enhancer such as ethyl maltol. A preparation technology comprises the steps as follows: the main ingredients are washed clean, the peanuts, the ormosia and the kidney beans in the main ingredients are added into water in proportion and cooked for 10min by big fire in advance; other main ingredients are added and cooked for 10min by the big fire; the auxiliary ingredients are added sequentially and cooked for 30min in a 110-DEG C high-pressure sterilization pot; and the porridge is tinned and sealed. According to the glucose-control porridge, dissolution and absorption of glucose in the porridge can be reduced remarkably, so that rising of blood glucose after dining can be reduced remarkably. The porridge tastes good and is more complete in nutrition for diabetics and stronger in health-care function; and the defects that glucose-control products often taste hard, are inconvenient to eat and the like are overcome.

The invention relates to health food capable of lowering decomposition and absorption speeds of starch in bodies and a preparation method thereof. The preparation method is characterized by comprising the steps of adding vegetable powder to normal starch or a starch composition with different digestion rates and preparing starch particles through inclusion for granulation and drying. The health food has the characteristics that as the vegetable powder is added to the starch and serves as a skeleton, not only is the health food abundant in nutrients, but also slow release skeleton powder or particles can be formed, so that decomposition and absorption of the starch is slowed down and the blood glucose can not rise sharply and is in a steady state after people eats the health food; therefore, the postprandial blood glucose is lowered, the probability of various complications caused by blood glucose fluctuation after eating is lowered, and the quality of life of patients with diabetes mellitus is improved.

Health biscuits for lowering blood glucose and lipid belong to the field of food processing and particularly relate to health biscuits suitable for diabetics and people with high blood glucose and lipid levels. The health biscuits comprise 5-30 parts of tartary buckwheat flour, 5-15 parts of whole-bitter-gourd powder, 1-2 parts of black fungus powder, 1-5 parts of hawthorn fruit powder, 1-10 parts of xylitol, 1-5 parts of spirulina, 1-5 parts of bee honey, 1-5 parts of olive oil, 0-5 parts of defatted milk powder and 1-15 parts of purified water. The health biscuits have the health effects of lowering blood glucose and lipid, enhancing body immunity, treating gastric diseases, and clearing damp and the like. Especially, materials of the health biscuits are common, the relative cost is low, and the health biscuits are used for dietary therapy and suitable for most of diabetics and people with high blood glucose and lipid levels to eat over a long period of time.

The invention relates to a jerusalem artichoke low-alcohol health drink and a preparation method thereof. The preparation method comprises the following steps: preparing jerusalem artichoke fermentation liquor from jerusalem artichoke as a main raw material by adopting the processes of pre-treatment, pulping, fermentation and the like, preparing jerusalem artichoke clarified juice through filtering, residue removal, standing, sedimentation, and kieselguhr filtering, adding auxiliary materials of honey, citric acid, xylitol, table salt, potassium sorbate and the like, and preparing the jerusalem artichoke low-alcohol health drink through filling, pasteurization and cooling. The product has the certain alcoholic strength, a unique flavour, a coordinated and soft taste and a golden yellow colour, is rich in functional factors of synanthrin, jerusalem artichoke fructo-oligosaccharides, terpenes and the like, as well as is beneficial to effectively supplementing various human essential nutritional factors, maintaining diet balance, enhancing intestinal functions, adjusting blood sugar, delaying senescence and improving body immunity in case of being drunk for a long time. The drink is especially suitable for being drunk by people with diabetes.

The invention relates to a technique for reducing in-vivo decomposition and release speed of starch, which is characterized by comprising the following steps: pulverizing starch food raw materials into fine powder or directly using starch,, adding a thickener and water, stirring uniformly to form a soft material, putting in a double screw extruder, extruding with a mold to obtain granules, and drying for later use; or drying the soft material, and pulverizing into fine powder for later use. The technique is characterized in that the edible thickener is added into the starch to reconstruct the physical structure of the starch granules, so that the starch decomposition is retarded, and the blood sugar after eating can not increase rapidly but is in a stable state, thereby lowering the postprandial blood sugar, lowering various complications initiated by blood sugar fluctuations after eating, and enhancing the life quality of diabetics.

The invention provides a ham sausage which is characterized in that raw material composition contains buckwheat flour and buckwheat grains. The production steps are as follows: pork and / or chicken are proportionally ground, and then common salt and the like are added for salting for 1 to 2 days; buckwheat grains are added with water with the volume being 1.2 to 1.8 times of the volume of buckwheat grains, and then the mixture is steamed; the steamed buckwheat grains, buckwheat flour, carrageenin, seasoners, monascus pigment, spices and water are added into material of the first step to be evenly stirred; a natural casing is used for clystering, shortening, sterilizing at high temperature, cooling and preserving. The ham sausage produced with the production method has good flavor, good elasticity, good flakiness, low content of starch and certain health care function, and is not only edible for common people, but also edible for diabetics.

The invention relates to a technology for reducing in-vivo decomposition and absorption speeds of starch. The technology is characterized by comprising the following steps: crushing starch food raw materials into fine powder or directly utilizing the starch; adding a plant extract and preparing into a soft material by suitable amount of water; then putting the soft material into a double-screw extruder, and extruding into grains by a mould; drying for future use; or after drying the soft material, crushing the soft material into fine powder for future use. The technology has the innovations that the plant extract with an alpha-glucosaccharase inhibition effect is added into the starch so that the deposition and the absorption of the starch slow down; after the starch is eaten, the blood glucose is not suddenly raised and is at a balanced state, so that the postprandial blood glucose is reduced, various complications caused by blood glucose fluctuation after the starch is eaten are reduced and the living quality of diabetics is improved.

The invention discloses half-dried noodles special for diabetics and a making method of the half-dried noodles. According to the half-dried noodles, wheat flour, tartarian buckwheat flour, common buckwheat flour, wheat bran flour, dietary fiber powder, wheat gluten and the like are used as main materials, and sorbitol fluid, water and the like are used as auxiliary materials. The making method comprises the following steps of premixing the main materials according to a set ratio, and after the main materials are uniformly mixed, performing dynamic ozone circulation fumigation and steaming treatment; then placing the treated materials into a vacuum dough kneading machine, then adding the auxiliary materials and sterile water according to the proportion, and performing vacuum dough kneading; and then sequentially calendering flocculated dough, performing ageing, performing secondary calendering, performing cutting into strips, performing moderate dehydration, and performing tempering. The dietary fiber content of the half-dried noodle products disclosed by the invention is higher than 6%, so that the postprandial blood sugar level of the diabetes can be effectively controlled; and besides, the products are stable in quality, chewy and smooth in mouth feel and long in shelf life, the quality guarantee period of the products at room temperature reaches 3 months, and the quality guarantee period of the products under cold storage environment reaches 6 months.

The invention relates to a health-care food for diabetics in the field of health-care foods. According to the technical scheme, the health-care food comprises the following components: 5-10 parts of pumpkin powder, 3-8 parts of corn meal, 2-4 parts of spirulina, 3-8 parts of soybean meal, 2-4 parts of ground seshocked, 4-8 parts of oat powder, 4-8 parts of yam flour, 3-5 parts of ganoderma lucidum powder, 3-5 parts of tuchahoe powder, 3-5 parts of pig pancreas, 2-4 parts of mulberry leaves, 4-8 parts of malt flour, 1-3 parts of puerarin powder, 3-5 parts of sorghum flour and 3-5 parts of buckwheat powder. The health-care food has the effects of combining reasonably, strengthening healthy energy, invigorating spleen-stomach and replenishing qi, reducing blood sugar, enhancing immunity and restoring insulin secretion, and is suitable for the diabetics for long-time eating and quick in curative effect.

The invention discloses novel purely natural sugarless non-caloric functional sugar and a preparation method thereof aiming at the situations of various sugarless products and more disorderly functional propaganda on the market. The functional sugar is prepared through the following steps of: adding sugar alcohol into mogroside, simultaneously adding nutrient components, such as vitamin C, vitamin E, calcium lactate and the like required by human bodies, mixing, stirring or granulating and drying. The sugar alcohol is one or more in erythritol, maltitol, lactitol, isomaltitol, xylooligosaccharide and sorbitol. The novel purely natural sugarless non-caloric functional sugar is characterized in that the functional sugar is sugarless and non-caloric, has unique taste, can bring sweet enjoyment to consumers without causing the blood sugar increase of human bodies after eaten, does not generate heat, has unique healthcare function and no side effect, is safe to eat, is particularly suitable for hyperglycemic and diabetic patients, obese crowds, hypertensive patients and crowds unsuitable for eating the sugar, and can be used as general foods and healthcare products in daily life.

The invention relates to a protein solid drink suitable for diabetic patients. The protein solid drink comprises the following raw materials in percentage by dry weight: 5-20% of erythritol, 10-25% of fructo-oligosaccharide, 2-15% of polydextrose, 5-25% of soy isolate protein, 5-15% of whey protein, 2-10% of soybean oligopeptides, 5-27% of maltodextrin, 2-10% of a Chinese wolfberry powder, 2-10% of a carrot powder and 2-8% of a green tea powder. The protein solid drink suitable for diabetic patients does not contain saccharose, thereby being low in heat quantity, good in mouth feel, rich in nutrients, having the efficacies of improving intestinal balance, strengthening nutrition, preventing occurrence of health complications of diabetic patients, boosting immunity of diabetic patients, and being a health drink suitable for diabetic patients.