86 results about "Sugar intake" patented technology

The invention discloses peanut nougats with a tea flavor and a preparation method thereof. The peanut nougats mainly comprises white granulated sugar, starch, peanut kernels, milk powder, cream, vanillin, protein foam powder, tea powder and pure water in a mass percentage ratio of (10-25):(30-50):(15-25):(10-15):(1-4):(0.5-1):(5-10):(1.5-5):(3-10). The peanut nougats prepared by a formula and a process, which are adopted in the invention, combine the health-care function of tea, reduce sweetness and sugar intake and offers a good mouthfeel.

The invention relates to a cereal-dietary-fiber meal replacement powder. The cereal-dietary-fiber meal replacement powder is prepared from, by weight, 10-30 parts of malt flour, 10-30 parts of soybean isolate protein powder, 5-15 parts of oat powder, 1-5 parts of konjaku flour, 1-10 parts of date powder and 1-10 parts of black soybean meal. According to the cereal-dietary-fiber meal replacement powder, the sugar intake amount of users is effectively controlled, nutrients are balanced, occurrence danger of adiposis, arteriosclerosis, high blood pressure, diabetes and decayed teeth can be reduced, the weight and the blood fat can be controlled, blood pressure is stabilized, and dependence on blood glucose reducing medicine is reduced.

The invention is suitable for the technical field of information, and provides a blood glucose monitoring method, device and system. The method comprises the steps that a food nutritional ingredient database is built; dietary information of a user is collected; a glucose metabolism curve is fit according to the glucose metabolism process; the amount of sugar intake of a user is calculated according to the food nutritional ingredient database and the dietary information; sugar change information of the user is calculated according to the amount of sugar intake of the user and the glucose metabolism curve; historical blood glucose data of the user is obtained; a blood glucose changing curve is fit according to the historical blood glucose data and the sugar change information. According to the blood glucose monitoring method, device and system, the amount of sugar intake of the user is calculated according to the food nutritional ingredient database and the dietary information of the user, the sugar change information of the user is calculated according to the amount of sugar intake of the user and the glucose metabolism curve, the blood glucose changing curve is fit according to the historical blood glucose data and the sugar change information, and therefore prediction on a blood glucose trend is achieved, and references are provided for diet, medicine taking, exercise and the like of the user.

The invention discloses coated peanuts which are made of the following raw materials in parts by weight: 140-150 parts of peanut kernels, 3-4 parts of stevia rebaudian leaves, 8-10 parts of xylitol, 2-3 parts of dark plums, 2-3 parts of mulberries, 1-2 parts of tangerine peel, 1-2 parts of corn stigma, 1-2 parts of wampee seeds, 1-2 parts of medlar leaves, 2-3 parts of dragons tongue leaves, 1-2 parts of persimmon leaves, 2-3 parts of pueraria, 4-5 parts of white sesame seed powder, 30-34 parts of wheat flour, 13-15 parts of barley powder and 50-60 parts of coconut milk. When the coated peanuts are made, the stevia rebaudian leaves with high sugar content can be used for replacing white sugar, so that the sugar intake is reduced, and people do not need to be worried about getting fat caused by eating a great deal of coated peanuts; coating powder is made by mixing three different powders, so that the taste of the coated peanuts can be improved; multiple traditional Chinese medicine extracts are added into the coating powder, so that the nutritive value of the coated peanuts can be improved; the finished product coated peanuts are delicious and suitable for people of all ages and patients with hyperglycemia to eat, and has the functions of adjusting blood sugar, nourishing the liver, promoting appetite, loosing weight and beautifying, promoting secretion of body fluid and lubricating the intestines, removing fatigue and resisting aging.

The invention discloses a sugarless chewing gum with functions of internal heat clearing and inflammation relieving and a preparation method thereof. The sugarless chewing gum comprises, by weight, 10-20 parts of medicinal powder, 25-35 parts of a gelatin medium, 5-15 parts of xylitol, 35-45 parts of sorbitol, 5-15 parts of mannitol, 5-15 parts of a maltitol slurry and 3-5 parts of a flavoring agent, wherein the medicinal powder is prepared from 10-25 parts of Sterculia lychnophora, 20-40 parts of aloe leaf, 10-25 parts of ginkgo seed, 10-25 parts of ginkgo leaf, 10-25 parts of mint leaf, 10-25 parts of honeysuckle flower, 10-20 parts of wild chrysanthemum flower, 15-25 parts of lemon essential oil, 15-25 parts of mint essential oil, 10-20 parts of rosemary essential oil, 3-5 parts of clove seed essential oil, 3-5 parts of eucalyptus leaf essential oil and 3-5 parts of tea tree essential oil. Compared with traditional chewing gums, the chewing gum of the invention, which reduces sugar intake and introduces a pure traditional Chinese medicinal preparation with the functions of internal heat clearing and inflammation relieving, effectively solves problems of uncontinuous dosing, short lasting time of medicinal effects, bad curative effect and the like of traditional oral inflammation treatment methods without influencing the mouthfeel and tooth cleaning, overcomes disadvantages in the prior art, and broadens the audience of chewing products.

The invention discloses a sugar-free chewing gum with a hypoglycemic function and a preparation method thereof. The sugar-free chewing gum is prepared from, by weight, 10-20 parts of medicinal powder, 25-35 parts of gum base, 5-15 parts of xylitol, 35-45 parts of sorbitol, 5-15 parts of mannitol, 5-15 parts of maltitol slurry and 3-5 parts of fragrance agent. Compared with a traditional chewing gum, the chewing gum of the invention reduces sugar intake and introduces pure traditional Chinese medicine with hypoglycemic function and provides more humanistic product choice for the obese and diabetic without affecting mouthfeel and tooth cleaning, so as to expand recipient of the product and overcome insufficiencies of a prior art.

The invention relates to the technical field of a making process of foods, and provides a preparation method of soft chewy nougats. The preparation method comprises the following steps of preparing gelatin jelly, performing dissolving to enable sugar to dissolve, performing decoction, injecting decocted sugar syrup into the gelatin jelly, performing whipping and inflation, performing mixing and blending, performing shaping on products and then performing packaging so as to obtain finished products. According to the preparation method of the soft chewy nougats, maltitol of which the total glucose ( based on glucose ) is smaller than or equal to 0.5g/100g and trehalose of which the total glucose ( based on glucose ) is smaller than or equal to 0.8g/100g are added, the maltitol belongs to a sugarfree material ( GB13432-2004 ), and the trehalose belongs to a low-sugar material ( GB13432-2004 ), so that the sugariness of the nougats is reduced, the sugar intake of the nougats is reduced, and the sugariness of the nougats is moderate; edible gelatine, trehalose, and high oleic acid peanut kernels for baking are added, so that the nougats have the advantages of being elastic, chewy, free from stir-frying, and non-stick and the like, can maintain an ideal shape, and do not cause collapse, deformation and hardening. The shelf life of the nougats is prolonged, the fresh keeping properties of the nougats are improved, and the nougats have favorable soft chewy mouth feel.

The invention relates to a chrysanthemum and honey eutectic product and a cocrystallization method thereof. According to the technical scheme, the cocrystallization method comprises the following steps: firstly adding honey and chrysanthemum extracting solutions to an erythritol fused solution, adding seed crystals, growing grains, and finally cooling for crystallizing, thus obtaining the chrysanthemum and honey eutectic product. The solid chrysanthemum and honey eutectic product prepared by the method has relatively dispersity, uniformity, instant solubility and mobility and has the advantage of being convenient to carry, use and brew. As the chrysanthemum and honey eutectic product does not contain cane sugar, modern people afraid of suffering from chronic metabolic diseases such as sub-health, obesity and heart and cerebral vessels induced by excessive cane sugar intake can use the product at ease. The cocrystallization technology adopted by the invention does not need drying and is simple, economical and energy-saving in preparation process.

The invention relates to the technical field of traditional Chinese medicine tabletting and particularly relates to a cordyceps sinensis lozenge and a making method thereof. The lozenge consists of cordyceps sinensis and cordyceps militaris. By adopting the formula provided by the invention, the preparation method is different from conventional wet-method pelletizing, and tabletting can be directly implemented without pelletizing in a tabletting process, so that process steps can be simplified, the made lozenge is smooth in appearance and excellent in quality, in addition, the oral cavity action time of the lozenge can be prolonged. The cordyceps sinensis lozenge provided by the invention is free of adhesives with high sugar contents, so that a good auxiliary treatment effect is achieved for people suffering from diseases such as obesity, hypertension, diabetes, cardiovascular diseases and kidney diseases caused by long-term excessive sugar intake, and relatively remarkable healthcareand treatment effects are achieved.

The present invention discloses a pumpkin flavored steamed cake and a manufacture method thereof. The manufacture method comprises the following steps: (1) pumpkin paste is prepared; (2) vegetable oilis heated; (3) egg white paste is prepared; (4) egg yolk liquid is prepared; (5) cake paste is prepared; and (6) the cake is steamed. The manufactured pumpkin steamed cake is soft and delicious, hasobvious pumpkin flavor and is rich in dietary fibers. The steaming processing method avoids harms of acrylamide caused by baking, and the manufacture method is simple in operation and low in costs. Xylitol is used to replace all white granulated sugar, greatly reduces sugar content of the steamed cake, and reduces risks of harms to human body due to excessive sugar intake, so that the steamed cakeis suitable for consumption of patients with diabetes. At the same time, the xylitol is added in three times and can be better play foaming performance. The microwave-heated vegetable oil is added, so that the egg yolk can fully play functions of emulsifiers and the raw materials can be better and evenly mixed.

The invention discloses fresh pea bread, which is prepared by pre-treating fresh pea rich in proteins, carbohydrates, multiple vitamins, trace elements and dietary fiber and lily for strengthening the spleen and stomach, moistening lung to arrest cough, easing mental anxiety, tonifying middle-Jiao and Qi, clearing heat and detoxifying, cooking, pulping, screening, adding into wheat flour, blending the flour, fermenting, shaping, baking, inspecting, packing and the like. Stevia rebaudiana extract serving as a sweetening agent is added in accessories, so that the mouthfeel is ensured, white granulated sugar is substituted at the same time, and sugar intake of an eater is reduced. The fresh pea bread is low in sugar and fat, has certain health-care effect, is rich in proteins and plant fibers, has the fragrance of the fresh pea, and is emerald in color and suitable for both the old and the young.

An oat flour biscuit production method is provided. Oat flour biscuits are produced by the following raw materials and formula including 45-75 DEG C hot water, 60%-85% of oat flour, 3%-7% of starch, 5%-8% of wheat flour, 1%-10% of salt and 1%-10% cumin. The method comprises the steps of (1) material compounding and mixing; (2) dough preparing; (3) standing; (4) rolling; (5) baking; (6) cooling and packing; and (7) packing and storing. Sugar intake of a human body is decreased while nutrient elements and energy which are normally required by the human body are provided, diabetics are assisted to control blood glucose, the blood glucose level is not increased, so that patient conditions are controlled, and the recovery purpose is achieved. The oat flour biscuits are nutrient-rich and high in satiety, and are suitable for all people to eat. Finally, the biscuits eaten by the people having the diseases of the same kind such as hyperglycemia, insulin disorder and diabetes are provided.

The invention discloses a making method of pineapple, sticky rice and purple sweet potato cakes and belongs to the field of foods. The making method includes the steps that 1, 400-500 g of high-quality purple sweet potatoes, 300-400 g of sticky rice powder, 200-300 g of peeled pineapples and warm boiled water are taken; 2, the purple sweet potatoes are peeled after being cooked through high-temperature steaming, and purple sweet potato pulp is rolled into mashed purple sweet potato; 3, the pineapples are cooked through high-temperature steaming and rolled into mashed pineapples to be placed for standby application of cake crusts; 5, purple sweet potato and sticky rice dough is made into the pineapple, sticky rice and purple sweet potato cakes in accordance with the weight ratio of 4:2, wherein the weight of each cake is 30-50 g; 6, the cakes are put into a steamer for 15-20 minutes and then are taken out to be cooled, namely the pineapple, sticky rice and purple sweet potato cakes are obtained. The making method has the advantages that the method is simple, the cakes are delicious to eat and high in nutrition, sugar intake is controlled, and the cakes are suitable for diabetic patients to eat.

The invention discloses a lactobacillus plantarum ZJUFYJ7 and an application of the lactobacillus plantarum ZJUFYJ7, and belongs to the technical field of biology. The preservation number of the lactobacillus plantarum ZJUFYJ7 is CCTCC (China Center for Type Culture Collection) NO: M 2020127. The lactobacillus plantarum ZJUFYJ7 provided by the invention has a very high survival rate and relatively strong gastrointestinal adhesive power in a gastrointestinal tract environment, can remarkably inhibit the reproduction of gastrointestinal pathogenic bacteria, has relatively strong free radical scavenging ability, improves the sugar intake of HepG2 hepatocytes and promotes the secretion of IL-10 by macrophages, and has a potential anti-inflammatory effect. Animal experiments prove that the lactobacillus plantarum ZJUFYJ7 can remarkably relieve hyperglycemia and insulin resistance induced by high-fat diet, and through colonization of the lactobacillus plantarum, intestinal flora disorder is improved, and bile acid and short-chain fatty acid metabolism is regulated and controlled, so that the effect of reducing blood sugar is achieved.

The present invention relates to a method for manufacturing fish sauce using fermented soybean lump powder and fish sauce manufactured thereby. The fish sauce is manufactured according to the present invention which comprises: (S1) a step of mixing 0.5 to 10 weight % of fermented soybean lump powder with regard to the weight of fish sauce; (S2) a ripening step of fermenting a mixture of the fish sauce, fermented soybean lump powder, shiitake mushroom powder and starch powder for 7 to 70 days at 10 to 32° C.; and (S3) filtering the ripened fish sauce mixture to thereby remove sediment. By applying traditional Korean fermented foods, the fish sauce eliminates a peculiar smell which gives displeasure and a fishy smell of fish sauce, significantly enhances the flavor, thereby increasing savory taste, and thus can be harmonized with any dish and can be used for multiple purposes. In addition, sweet and salty tastes are also increased, while the flavor is enhanced. Accordingly, salinity is reduced so that sodium and sugar intake can be reduced, and thus it is expected that the fish sauce can be useful all over the world as well as in Korea.

The invention relates to an instant dried fruit milk flavor rod and a preparation method thereof. The instant dried fruit milk flavor rod comprises dried fruit particles and a starch matrix for wrapping the dried fruit particles. The starch matrix comprises starch, milk powder, yeast, butter, phospholipid, salt, and oatmeal. The preparation method comprises the following steps: weighing raw materials according to a weight ratio; evenly mixing weighed milk powder and yeast, carrying out fermentation in a high temperature environment, adding weighed butter, phospholipid, and salt, evenly mixing to obtain a starch matrix; preparing dried fruit particles from fruits; adding the starch matrix into a mould, moulding, adhering weighed oatmeal on the external side of the starch matrix; wrapping dried fruit particles by the starch matrix, and baking and moulding the starch matrix. The instant dried fruit milk flavor rod is rich in nutrients and milk fragrance and has abundant tastes. Excess sugar intake is avoided. The rod does not contain any additive and thus is very safe. The rod is convenient for chewing, is not sticky, can help digestion, and is suitable for the children.

The invention provides microwave sterilization equipment for dried mangoes and a preparation method of the dried mangoes. The microwave sterilization equipment for dried mangoes comprises microwave sterilization box bodies and ultraviolet sterilization box bodies, which are alternately arranged, wherein a microwave generator is arranged in each microwave sterilization box body, an ultraviolet lampis arranged in each ultraviolet sterilization box body, and the number of the microwave sterilization box bodies is one more than that of the ultraviolet sterilization box bodies; and the microwave sterilization equipment for dried mangoes also comprises a conveying device, wherein the conveying device can transport the dried mangoes in a conveying direction, and enable the dried mangoes to sequentially pass through the microwave sterilization box bodies and the ultraviolet sterilization box bodies, which are alternately arranged. According to the microwave sterilization equipment disclosed by the invention, a microwave and ultraviolet sterilization technology is used for replacing a traditional sugaring sterilization technology, so that the original flavor of dried mango products can bemaintained, the mouth feel of the dried mangoes can be improved, and excessive sugar intake can also be avoided. Besides, the microwave sterilization devices and the ultraviolet sterilization devicesare sequentially arranged, so that the situation that the dried mangoes are over mature due to heat quantity generated by microwave sterilization and the mouth feel of the dried mangoes can be influenced can be avoided.

The invention relates to the field of food, in particular to a highland barley biscuit assisting in reducing blood glucose and a preparation method of the highland barley biscuit. The highland barley biscuit is prepared from shortening, malt extract, whole milk powder, lecithin, maltitol, eggs, highland barley powder, oatmeal and resistant dextrin. According to the highland barley biscuit provided by the invention, firstly, flour materials are all from highland barley flour, wheat flour is not added, and the sensory effect of the finished biscuit is still good; secondly, the highland barley biscuit provided by the invention is high in highland barley content, and the maximum highland barley content can reach nearly 50% by weight; thirdly, the product is crispy and appropriate and has high acceptability; and fourthly, cane sugar is not used in the product, the content of beta-glucan is high, and the content of dietary fibers reaches the level (12% of the content of the dietary fibers) which is two times that of the standard of 'rich' (6% of the content of the dietary fibers). The highland barley biscuit has a certain auxiliary hypoglycemic effect, is suitable for general people, and is also suitable for people who hope to supplement dietary fibers and people who are sensitive to sugar intake.

The invention discloses a sugar-free chewing gum with common cold preventing and treating function, and a preparation method thereof. The sugar-free chewing gum is prepared by the following materials, wherein the materials comprise, by weight, 10-20 parts of drug powder, 25-35 parts of a gum matrix, 5-15 parts of xylitol, 35-45 parts of sorbitol, 5-15 parts of mannitol, 5-15 parts of a maltol pulp and 3-5 parts of an aroma agent, and the drug powder is prepared by 25-35 parts of lobed kudzuvine root, 15-25 parts of simpleleaf shrub chastetree fruit, 10-15 parts of honeysuckle, 10-15 parts of weeping forsythia fruit, 3-5 parts of peppermint, 5-10 parts of balloonflower root, 5-10 parts of cultivated purple perilla leaves, 5-10 parts of argy wormwood leaves, 45-55 parts of creeping liriope and 35-45 parts of angelica. Compared to the conventional chewing gum, the sugar-free chewing gum of the present invention has the following advantages that: the sugar intake is reduced; the pure traditional Chinese drug preparation with the common cold preventing and treating function is introduced, such that the common cold is convenient to prevent and treat on the basis of no influence on the taste and the tooth cleaning; the sugar-free chewing gum is especially suitable for children, such that the product application range is enlarged; the defects of the traditional chewing candies are overcome.

The invention discloses a formula and preparation method of fermented glutinous rice fruit ice cream, and belongs to the technical field of foods. The fermented glutinous rice fruit ice cream comprises the following raw materials in parts by weight of 15-35 parts of fermented glutinous rice, 5-10 parts of fruits, 5-8 parts of whole milk powder, 2-5 parts of whey powder, 2-5 parts of palm oil, 5-10parts of white granulated sugar, 3-5 parts of maltodextrin, 0.2-0.5 part of a stabilizing agent, 0.01-0.05 part of a sweetening agent, 0.001-0.005 part of vanillin and 30-50 parts of water, and is prepared through the steps of performing weighing, performing mashing, performing blending and dissolving, performing pasteurization, performing filtration, performing homogenizing, performing cooling and ageing, performing congelation and shaping and the like. The fermented glutinous rice fruit ice cream is rich in nutrients, rich in fermented glutinous rice aromatic fragrance and fruit fragrance,smooth and refreshing in mouth feel, and healthy to eat, and is suitable for crowds needing low-sugar intake and crowds that can suffer from diarrhoea when eating common ice cream, the acceptance crowds are extended, and the fermented glutinous rice fruit ice cream has special flavor and health-care functions, and has remarkable economic value.

The invention provides a breeding method for Allomyrina dichotoma. The breeding method of the invention is divided into six stages: breeding of breeding Allomyrina dichotoma; breeding of mother Allomyrina dichotoma in a spawning period; incubating of Allomyrina dichotoma eggs; breeding of Allomyrina dichotoma larvae; breeding of Allomyrina dichotoma in a pupal period and breeding of adult Allomyrina dichotoma. The breeding method for the Allomyrina dichotoma uses a wooden box with holes for breeding, guarantees humidity by spraying water in different stages, adjusts diet amount and sugar intake according to different stages of the Allomyrina dichotoma, changes breeding environments at any time to match with different breeding stages and simulates the survival environment of Allomyrina dichotoma in the wild. The breeding method for the Allomyrina dichotoma has simple operation and low cost; reproductive efficiency is improved by using different breeding methods at different stages; and the Allomyrina dichotoma bred by using the method of the invention can be used as an ornamental pet and can also be used as medicine, so broad market prospects are obtained.

The invention relates to an intelligent spoon based on Raman spectrum.The intelligent spoon comprises a common spoon and further comprises a laser light source, a total-reflection mirror, a CCD sensor, a Bluetooth transmission device, a receiving terminal and an LED alarm lamp.The CCD sensor is installed inside a spoon head of the spoon, a light receiving opening is formed in the surface of a spoon handle, the laser light source is arranged on the spoon handle of the common spoon, the total-reflection mirror is arranged at the position, above the laser light source, of the spoon handle, the spoon handle is further provided with the Bluetooth transmission device and the LED alarm lamp, and the Bluetooth transmission device is connected with the receiving terminal.A sugar monitoring system based on Raman spectrum is applied in the intelligent spoon, so that sugar intake is monitored, diet correction is achieved, and burdens on the body are reduced.

The invention provides a graphene electrode and a liquid material sugar content detection system and detection method using the same. The detection system comprises a sweep frequency constant flow source, a graphene electrode, a signal conditioner, and a computer. The graphene electrode is inserted into a liquid substance to be measured. The external electrode A terminal, the external electrode B terminal, the internal electrode A terminal and the internal electrode B terminal of the graphene electrode are connected to a four electrode probe method resistance measuring circuit. Two terminals are exciting terminals. A sweep frequency constant current voltage, which is sent by the sweep frequency constant flow source, from low frequency band to high frequency band is loaded on the exciting terminals. The other two terminals are measuring terminals and are arranged on the inner sides of two exciting terminals. Signals, which are output by a signal output terminal between two measuring terminals, are amplified by the signal conditioner and sent to a computer. A four electrode resistance measuring method is used to measure the sugar content of a liquid substance or judge whether a liquid substance contains sugar or not. The daily sugar intake can be calculated. The daily change of sugar intake can be analyzed and displayed automatically. People can calculate the intake of sugar from liquid substances in each day.

The invention discloses weight-losing chocolate candies. The weight-losing chocolate candies are prepared from the following raw materials: cocoa masses, isomalto-oligosaccharide, garcinia pedunculata, skimmed milk powder, chili pepper leaves, lotus leaves, ophiopogon japonicus, erigeron canadensis, table salt, kefir, Centrum powder and lysozyme. The weight-losing chocolate candies provided by the invention are rich in raw materials, crispy in the outsides and soft in the insides, appropriate in sour-sweet tastes, mellow in aromas, balanced in nutrition and easy to absorb; and the weight-losing chocolate candies are capable of enhancing immunity, protecting the cardiac and cerebral vessels, promoting gastrointestinal functions, resisting oxidation, eliminating toxicant, beautifying as well as losing weight and slimming without bounce back. The functional oligosaccharide is utilized to replace white granulated sugar, so that the chocolate candies are mild in sweetness, sugar absorption is inhibited, and sugar intake is reduced; thus, the chocolate candies are capable of inhibiting weight gains. The traditional Chinese medicines are wide in sources and easy to obtain, and the wastes are made profitable; thus, the chocolate candies are enriched in natural fat-reducing ingredients so that weight loss can be fundamentally realized. The weight-losing chocolate candies are packaged by vegetable papers and stone papers, so that the packaged weight-losing chocolate candies are low in costs, safe, non-toxic as well as capable of protecting the environment and saving costs. Moreover, the lysozyme added therein has natural anti-bacterial effects, and increases protein contents; and the lysozyme is free of any additives, so that the weight-losing chocolate candies are safe and healthy for eating.