42 results about "Glucose high" patented technology

The invention belongs to the field of food industries and discloses a high-purity isomaltose hypgather and alcohol co-production preparation method. The method comprises the following steps of: preparing high-purity glucose higher than 95 percent by compounding diastatic enzymes; through diastatic enzyme conversion, fermenting by using dry activity yeast to prepare superhigh-purity isomaltose hypgather (the total content of isomaltose, panose and isomaltotriose are not less than 70 percent, and the total content of isomaltose hypgather is not less than 90 percent); and meanwhile, co-producingalcohol of 18 percent (the recovery rate is not less than 90 percent). The method can realize the organic combination of the superhigh-purity isomaltose hypgather production and the alcohol production and has novel process, excellent product quality, reduced cost, economy and practicability.

The invention provides an improved flour food. The improved flour comprises dietary fiber, whole wheat flour dietary fiber and amylose extracted from corn, potato, sweet potato and rice; the flour can be made into fine dried noodles, dumplings, gruel, bread, pastry, cake, steamed bread and so on. The food has low glycemic index, can satisfy health and nutrition of human body, delay the sugar absorption, effectively control blood sugar in diabetes patients, make the glycolated hemoglobin restore to normal value; the food with low glycemic index can reduce load of pancreatic islet, recover pancreatic islet function, secrete insulin resistance and protect B cell; the food with low glycemic index supplies high-nutrition content natural food to diabetes patients with nutrition utilization obstacle and nutrition deficiency caused by metabolic disorder; the invention is a kind of convenient health food.

The invention discloses a brown rice fat-reducing nutrient oatmeal which comprises the following raw materials in percentage by weight: 12-18 percent of germinated brown rice, 14-22 percent of milled rice with germ, 9-18 percent of tartary buckwheat, 18-25 percent of oat, 5-10 percent of agaric, 5-10 percent of hawthorn fruit and 8-15 percent of maltodextrin. The brown rice fat-reducing nutrient oatmeal is prepared by adopting the steps: grinding raw materials into powder, adding water in the powder and stirring to obtain paste, colloid-milling the paste to obtain a milled material, conveying the milled material to a storage tank of a steam roller dryer for being saccharified and pregelatinization to obtain pulp; coating a roller of the steam roller dryer with the pulp for drying to obtain sheets, crushing and separating the sheets into raw sheets of 5-7 mesh, and drying the raw sheets in a hot air dryer to obtain the brown rice fat-reducing nutrient oatmeal. According to the invention, the brown rice fat-reducing nutrient oatmeal is capable of softening blood vessels, conditioning intestinal tracts, and preventing obesity, has a remarkable function of adjusting high blood pressure, high blood sugar and high blood fat, is ready to make and drink, and is very convenient to eat.

The invention discloses a ginkgo leaf extracting technology and a ginkgo black tea processing method. The ginkgo black tea processing method is characterized in that ginkgo leaf is extracted to obtain juice concentrate, and then the juice concentrate and black tea are prepared into ginkgo black tea, wherein the mass ratio of the ginkgo leaf juice concentrate to black tea is 1:20-30. The processing method comprises the following steps of: evenly spraying the ginkgo leaf juice on the black tea in proportion so that the juice is sufficiently and evenly absorbed; carrying out thermostatic drying at the temperature of 55 DEG C+/-2 DEG C till the water content is less than 5%; and carrying out vacuum package to obtain a ginkgo leaf black tea product. Or the processing method comprises the following steps of: smashing black tea into 10-30-mesh powder; mixing with the ginkgo leaf juice in proportion so that the juice is sufficiently and evenly absorbed; carrying out thermostatic drying at the temperature of 50 DEG C+/-2 DEG C till the water content is less than 4%; and packing with bagged tea packing paper to obtain a bagged ginkgo black tea product, wherein each bag is 2.5-5.0g. The tea product provided by the invention is high in the content of tea polysaccharide, high in activity and more suitable for the patients who suffer from hyperlipidemia and hyperglycemia, and has more obvious effect of restraining the increase of abdominal fat as compared with other tea products.

The invention discloses health-care flour capable of reducing blood sugar and a preparation method of the health-care flour. The flour mainly consists of the following components in parts by mass: 80-95 parts of wheat flour, 8-15 parts of oat flour, 4-6 parts of buckwheat flour, 3-6 parts of polyfructose, 2-4 parts of pectinose and 0.5-1.5 parts of konjak flour. The flour products are good in mouth feel and high in safety, and can also provide definite energy; the oat flour, the tartary buckwheat flour, the polyfructose, the pectinose and the konjak purifying flour which are added have mutual synergistic effects and multiplication effects in the respect of reducing blood sugar, reduce the postprandial blood sugar level of diabetes patients from multiple respects of improving the glucose tolerance, strengthening the function of insulin, restraining starch from being turned into glucose, delaying the absorption rate of small intestine walls of human bodies to saccharide, promoting the squirm of intestinal tracts, slowing down the hydrolysis speed of the starch and the like, and reduce the damage of high blood sugar to human bodies.

The invention discloses a method for producing a peanut beverage. The method comprises the following steps of: baking peanuts; removing red skins of peanut kernels; pulping the peanut kernels together with purified water; adding protease for enzymolysis; performing filtration to obtain filtrate; blending the filtrate; and homogenizing the filtrate, thus obtaining the peanut beverage. The enzymolysis is performed for 30 to 50 minutes at the temperature of 55 DEG C by adding 16 to 30U/g protease of peanut. Oligosaccharide for substituting sucrose is added in blending. Because the enzymolysis technology is used, the soluble protein content of the produced peanut beverage is improved, the digestion rate and the nutritional value of the protein are improved, the utilization rate of the raw materials and the quality of the product are improved, and sediment of the product is reduced; wheat oligosaccharide with the effects of propagating bifidobacteria and improving immunity is compounded in the product; and the common sucrose is substituted by added protein candy, sorbitol or xylitol, and the product does not contain monosaccharide or disaccharide, so the product has low sugar and low energy and is an ideal beverage suitable for crowds of high blood fat and high blood sugar and used for losing weight.

The invention relates to a sugar-free soybean milk product to solve the problem that the conventional soybean milk products have high sugar content and are not suitable for people with high blood sugar. The sugar-free soybean milk product comprises 1 to 3.5 weight percent of xylitol, 1 to 3 weight percent of erythritol and 0.02 to 0.05 weight percent of maltitol.

The invention discloses a marine concrete anti-dispersion agent which adopts cassava starch with a wide source as a raw material, and is prepared by reacting water, ethanol, chloroacetic acid and sodium hydroxide. The marine concrete anti-dispersion agent disclosed by the invention can be applied to underwater mortar and concrete engineering such as fresh water, sea water and the like, ensures that a mixture has anti-dispersion, anti-impact and self-advection properties, can be used for improving the hardening strength, is wide in raw material source without geographical limitation, is cheap in price, and is beneficial for bulk application.

The present invention discloses low glycemic index sucrose free whole wheat purple sweet potato cookies. The cookies comprise the following raw materials in parts by weight: 80-90 parts of whole wheat flour, 10-20 parts of purple sweet potato powder, 45-50 parts of maltitol, 65-70 parts of butter, and 25-35 parts of eggs. A preparation method of the cookies is as follows: the butter is firstly beat to be soft until the color becomes white, the maltitol and eggs are added, the mixture continues to be beat to be swollen, then the purple sweet potato powder and whole wheat flour are added, and the mixture is stirred evenly to obtain dough; then the dough is put into a mounting pattern bag to be squeezed into flower patterns; then an oven is pre-heated at 170-180 DEG C, then the dough are put into a middle layer of the oven to be baked for 8-10 min, then lower heat is turned off, and the baked cookies continue to be baked for 5-7 min; and the baked cookies are cooled to prepare the sucrose free whole wheat purple sweet potato cookies. The prepared cookies have natural fragrance of the purple sweet potatoes, are special in color and rich in dietary fibers, have functions of lasting satiety, preventing digestion and being low in the glycemic index, and are suitable for the consumptions of various populations, especially patients with high blood sugar, patients with diabetes and obese people.

The invention discloses a method for preparing a metal structural part with the complex shape through 3D cold printing, and belongs to the technical field of cold isostatic pressing forming. The method comprises the following steps that a 3D cold printing method is adopted to print a cold isostatic sheath green body of a glucose high polymer with a complex shape, and then a layer of colloid thin layer coats the surface of the green body so as to obtain a novel cold isostatic pressing sheath; metal powder is mixed with an organic liquid, a slurry is prepared and is poured into the novel sheathuntil the powder body completely fills the sheath, then cold isostatic pressing and vacuum sintering are carried out, so that the metal structural part with the complex shape is prepared. According tothe method, in the cold isostatic pressing process, the organic liquid in the slurry is absorbed through the porous loose sheath, so that the metal powder fully and uniformly fills the sheath, the resilience is small in the cold isostatic pressing process, stress concentration is avoided, the shape of a pressed green body of the structural part with the complex shape can be guaranteed to be complete, the pressed green body is free of breakage, and the method is high in yield and beneficial to obtaining the metal structural part with the complex shape and integrity and high-strength.

The invention discloses a process for preparing low-sugar mixed jam, which comprises, by mass, 20-25 parts of pawpaw, 10-15 parts of grapefruit, 10-15 parts of xylitol, 2-5 parts of pectin, 3-5 partsof lemon juice, 1-2 parts of potassium sorbate and 100-150 parts of water. According to the invention, the jam is prepared from fruits with extremely low sugar contents, the peel of the fruits can befully utilized, pectin is extracted to be used in preparing the jam, and xylitol is utilized to replace white sugar, so that the jam can be used for people with hyperglycemia and even diabetes while the original sweetness is kept; and a beating device in the process drives four peripheral slave rotating shafts provided with beating blades to rotate at a high speed together to beat the fruits through a main rotating shaft provided with beating blades, so that the beating efficiency is high, the beating time is greatly reduced, and the beating thinning degree of the fruits is high; meanwhile, after the beating is finished, the peel and the seeds are filtered and separated, and the fruit pulp which is mixed with the skin and the seeds is completely separated through a spin-drying mechanism, so that resources are saved; the whole device is convenient to move through a support moving mechanism which is convenient to operate.

Compositions of a whole fruit-derived cranberry ingredient profile, enriched in Stress Adapted Bioactive (SABs) from cranberries are described, for use in reducing the blood glucose level of diabetic, prediabetic, or other hyperglycemic individuals and individuals having one or more metabolic syndrome related factors. The compositions are prepared from whole fruit-derived cranberry pomace, which may be liquid or powdered, and which is enriched in Stress Adapted Bioactives (SABs) and enriched in soluble polyphenolics. Methods for using whole cranberry ingredient profile, enriched in polyphenolic-containing SABs, for the management of individuals having one or more symptoms of metabolic syndrome and for minimizing the effects of the syndrome are disclosed.

The invention discloses a glucose high-efficiency oil-displacing agent and an oil displacement method. The oil-displacing agent is driven into an oil-displacing zone. The oil-displacing agent is prepared from the following raw materials (by weight): 30-60 parts of sodium polyalkylbenzene sulfonate, 15-30 parts of glucoside, 20-30 parts of straight-chain fatty acid alkanolamide sulfate salt, 5-15 parts of alkali, 5-10 parts of glyoxal, 10-30 parts of alkyl glycoside, 10-15 parts of Tetrakisphosphonium sulfate, 5-10 parts of a chelating agent, 5-10 parts of nano-silica sol and 5-10 parts of lauramidopropyl betaine. The invention has the beneficial effect as follows: the oil-displacing agent of the invention can improve the oil yield of tertiary recovery, has stability, and can ensure oil displacement of the entire oil zone.

The invention discloses prebiotics black sesame paste/milk which is prepared from the raw materials in parts by weight as follows: 40-80 parts of black rice, 20-50 parts of black sesame, 10-20 parts of xylitol, 0-5 parts of L-arabinose, 0-5 parts of xylooligosaccharide, 0-5 parts of salt and 0-5 parts of compound stabilizer, wherein the compound stabilizer is any one or the mixture of the konjac glucomannan, xanthan gum or carboxymethyl cellulose sodium. A preparation method of the prebiotics black sesame paste/milk is also disclosed. The prebiotics black sesame paste/milk is fragrant and sweet in taste, and fine and smooth in flavor; the xylooligosaccharide of regulating the intestinal function and the L-arabinose of restraining the absorption of cane sugar are specifically added; and the xylitol is used for adjusting the sweet taste; the prebiotics black sesame paste/milk is particularly suitable for the persons having obesity and high blood sugar.

Belonging to the field of health care products, the invention in particular relates to a green plum containing health food composition with assistant hypoglycemic effect and a preparation method thereof. The green plum containing health food composition with assistant hypoglycemic effect provided by the invention mainly comprises the following raw materials: green plum, mulberry leaf, lonicera japonica, Kudzuvine Root, almond, balsam pear, coix seed, apocynum venetum, Schisandra chinensis and ophiopogon japonicus. The green plum containing health food composition with assistant hypoglycemic effect provided by the invention has the advantages of reasonable compatibility, comprehensive and balanced nutritional components, synergistic effect of all raw materials' effective active substances, high absorption and utilization rate, and recuperation and treatment combination, has a significant assistant reduction effect on high blood sugar, and is an ideal health food for high blood sugar population.

The present invention relates to a konjak flour suitable for human group with diabetes. Its composition includes (by weight portion) 1000-1400 portions of curcumin, 0.32-0.37 portion of methylpyridine chrome, 27-31 portions of zinc glycinate, 245-255 portions of magnesium sulfate, 850-950 portions of calcium carbonate and 27000-28000 portions of konjak flour. Said invention not only has rich nutrients, but also can be used for regulating blood sugar.

The subject invention provides natural low glycemic sweeteners that are palatable and do not contain high glycemic, insulin-stimulating ingredients. In one embodiment, the subject invention provides a novel nutritive-sweetener/carbohydrate comprising kiwi fruit, a glycoside and a carbohydrate. Preferably, the glycoside is a fruit glycoside and the carbohydrate is fructose. In another embodiment, the subject invention provides a novel sweetener/carbohydrate composition comprising caffeine, chromium, and TRUTINA DULCEM. The sweetener/carbohydrate compositions of the subject invention are acceptable for use by persons desiring to avoid high glycemic, insulin-stimulating sugars and sweeteners. More specifically, these compositions are acceptable for use by diabetics and hypoglycemics.

The present invention discloses a L-arabinose functional chocolate refining production method. The L-arabinose functional chocolate is composed of the following ingredients in the following ratio: 1%-100% of cocoa beans (cocoa powder) or 75%-85% of cocoa butter replacer, 1%-50% of sucrose, 2%-5% of nutlets, 10%-12% of fresh milk, 0.5%-1.0% of stabilizer, 0.5%-0.8% of emulsifier, 1.0%-1.5% of emulsified condensed milk essence and 0.1%-10% of L-arabinose. The L-arabinose functional chocolate refining production method comprises the following steps: step one, blending ingredients; step two: selecting raw materials; step three: stirring and homogenizing the raw materials; step four: heating and refining; step five: ripening; step six: mold casting and cooling; step 7: block cutting and packaging; and step 8: storing and transporting. Compared with the chocolate of the prior art, the L-arabinose functional chocolate adds L-arabinose in the raw materials producing chocolate, can effectively inhibit human body absorption of sucrose, insulin secretion and the incidence of obesity, does not increase blood glucose levels, can prevent the occurrence of high blood sugar, is nutritious, has health-care function, is appropriate for the consumption of everyone, and solves the chocolate consumption problems in populations with obesity, high blood sugar, insulin secretion disorders, diabetes and other diseases.

The invention discloses a pueraria lobata and chrysanthemum beverage. The beverage is prepared from, by mass, 2-8% of a pueraria lobata and chrysanthemum extraction solution, 4-9% of white granulatedsugar or 4-9% of xylitol or 0.01-0.06% of aspartame, 0.05-0.2% of natural essence, 0.05-0.25% of citric acid, 0.05-0.25% of trisodium citrate and the balance pure water; according to the formula, thebeverage is obtained through uniform mixing, micro-filtering, filling and sterilizing. The invention further discloses a preparation method of the pueraria lobata and chrysanthemum beverage. The pueraria lobata and chrysanthemum beverage is light yellow and clear in color, sour, sweet and delicious, can effectively keep the effects of relieving heat, promoting secretion of saliva or body fluid, lifting yang qi, quenching thirst, checking diarrhea, nourishing cardiac muscle and reducing blood glucose and lipid, and has the good prevention effect on high blood pressure, hyperlipidemia, high blood sugar and cardiovascular and cerebrovascular diseases.

The invention discloses a processing method for snouts, and belongs to the technical field of food processing. The processing method concretely comprises the following steps: (1) unfreezing raw materials; (2) finishing; (3) soaking; (4) modifying; (5) packaging and sterilizing. The snouts made by the method have the characteristics of high nutrient value, good appearance and good mouthfeel, have the special effects of lowering, regulating and controlling a hyperglycemia symptom, and have a very good health-care effect by being taken for a long time.