889results about How to "Prevent diabetes" patented technology

The invention discloses high-dietary-fiber nutritional meal replacement powder and a processing method thereof, relates to a meal replacement powder food, and particularly relates to the high-dietary-fiber nutritional meal replacement powder which contains polyunsaturated fatty acids, is rich in nutrition, diversified in mouthfeel, and easy to process, store and eat as well as a processing method thereof. The high-dietary-fiber nutritional meal replacement powder comprises the following raw materials in parts by weight: 3-30 parts of flaxseed powder, 20-60 parts of cereal powder, 10-35 parts of soybean powder, 3-16 parts of dietary fiber powder and 1-15 parts of fruit and vegetable powder. The processing method of the high-dietary-fiber nutritional meal replacement powder comprises the following steps: carrying out hot air drying curing or expansion curing on cereals and soybeans respectively, and crushing at a low temperature to 80-100 meshes for later use; drying flaxseed powder, dietary fiber powder, cereal powder, soybean powder and fruit and vegetable powder, blending in proportion, and mixing evenly; and packaging quantitatively so as to obtain the nutritional meal replacement powder.

The present invention provides a rose sauce and the preparation process thereof. The rose sauce is produced by novel edible rose through the following steps: cleaning; beating; using 3% citric acid solution to adjust the pH value of slurry to 3.7 to 5.5; based on mass ratio, mixing a slurry obtained by 10 parts of fresh rose through the above-mentioned steps with 8 to 12 parts of white sugar, 4 to 8 parts of grape syrup, 1 part of honey, 0.01 parts of potassium sorbate, putting into a fermentation cylinder, heating to 65 DEG C-85 DEG C for sterilizing 10 to 30 minutes, cooling to 20 DEG C-50 DEG C; according to a proportionality that each g of fresh rose using 0.1-0.2u of cellulase and 0.2-1.0u of tannase , entirely dispersing and dissolving the two enzymes required by 10 parts of rose in 0.5 parts of sterile water; pouring the sterile water in the fermentation cylinder and mixing uniformly, hydrolyzing the mixture in the pot, wherein, the hydrolysis temperature is 20-50 DEG C, the hydrolysis time is 24-240 hours; and then heating to 90 DEG C, heat preservation 5 minutes to kill the enzymes activity, and then obtaining the products after cooling down to room temperature.

The nutritive layer feed is produced with 17 kinds of material, including corn, soybean dreg, shell powder, beer residue, sea weed, etc. The feed has high content of linoleic acid and the egg has obvious preventing and treating effect on iodine deficiency goiter, hyperthyroidosis, etc. It has high content of vitamin E, can stabilize lipoid in egg to inhibit the formation and diffusion of various kinds of cancer cell, and to possess the functions of inhibiting atherosclerosis, improving cardiac and cerebral vascular diseases, etc.

The invention relates to a method for processing farm and sideline products, which is a method for processing black garlic through enzymatic reaction fermentation. The method comprises sectional and continuous enzymosis in a sealed container: firstly, performing the first section of the enzymosis in a temperature range from 85 to 95 DEG C for 30 to 50 hours; secondly, performing the second section of the enzymosis continuously in a temperature range from 65 to 75 DEG C for 60 to 110 hours; and thirdly, performing the third section of the enzymosis continuously in a temperature range from 55 to 65 DEG C for 60 to 110 hours to obtain a black garlic product. The method does not have a process for replenishing water in the process of the enzymosis so as to improve the flavor and the quality of the black garlic and shorten the processing time effectively; with the continuous and automatic enzymosis, the processing course is simpler; and the product retains the original effective components to the utmost extent, and the contents of SOD superoxide dismutase and polyphenols are higher than that of the garlic products produced by the prior techniques from Japan and Korea.

The invention discloses a method for preparing lactobacillus microcapsules, which relates to a method for preparing microcapsules. The method solves the defects that the prior method for preparing thelactobacillus microcapsules cannot obtain dry lactobacillus microcapsule powder easily, the lactobacilli are diffused unevenly, the mortality rate of the lactobacilli is high in the preparation process, a used crosslinking agent has certain toxicity, and the yield of the lactobacillus microcapsules is low. The method for preparing the lactobacillus microcapsules comprises the following steps: firstly, mixing a core material and a wall material; secondly, preparing a primary emulsion; thirdly, preparing a microcapsule oil solution; fourthly, preparing a multiple emulsion; and fifthly, performing condensation, solidification and vacuum freeze drying. The method for preparing the lactobacillus microcapsules can obtain the dry lactobacillus microcapsule powder and avoid the defects of the uneven diffusion of the lactobacilli and the high mortality rate by means of the vacuum freeze drying; the method uses no crosslinking agents and has no toxic action on the lactobacilli; the external water phase is not miscible with the internal water phase; and the yield of the lactobacillus microcapsules prepared by the method reaches 84.6 percent, and the freeze-drying survival rate reaches over 60.107 percent.

The invention provides a Chinese sausage containing dietary fibers and fish meat and a production method thereof, which can make up for the shortage of the current sausage market. The technical scheme is as follows: the weight percentage of the dietary fibers is 2 percent to 20 percent, the weight percentage of the fish meat is 10 percent to 40 percent, the weight percentage of livestock meat is 30 percent to 70 percent, the weight percentage of seasoning is 5 percent to 15 percent, and the rest is water. The Chinese sausage has functions, such as preventing constipation and intestinal diseases, eliminating heavy metals and radicals in the body, preventing cardiovascular diseases, diabetes and breast cancer, preventing and treating gallstone, reducing blood pressure and enhancing the immunocompetence of the human body.

The invention relates to nutritionally-balanced edible blend oil. Total fatty acids include, by weight percent, 7.5%-18.9% of saturated fatty acid, 40%-46.8% of monounsaturated fatty acid, 32.5%-38.9% of n-6 polyunsaturated fatty acid, and 5.7%-9.5% of n-3 polyunsaturated fatty acid. The nutritionally-balanced edible blend oil well made from various high-quality raw oils has balanced proportion of fatty acids, low content of trans-fatty acids and no chemical antioxidants. Ratio of content of the monounsaturated fatty acid to total content of the polyunsaturated fatty acids is 1:1. Weight percentage ratio of the n-6 polyunsaturated fatty acid to the n-3 polyunsaturated fatty acid is 4-6:1. The nutritionally-balanced edible blend oil satisfies physiological requirements of healthy people for fatty acids, helps human bodies finish tri-level dynamic balance regulation to achieve health and perfect nutrition absorption and better post-absorption conversion, and is more nutrient and healthy.

The invention discloses a technology for making coated soybean cheese. The technology for making the coated soybean cheese comprises the following three steps of: A) preparing soybean milk; B) making soybean cheese by mixed fermentation; and C) preparing the coated soybean cheese. The soybean milk is obtained by ultrasonic treatment after soybean is thermally pulped. The soybean cheese is obtained by squeezing soybean curd formed under the co-action of inoculated lactic acid bacteria leaven for fermenting and added D-gluconic acid-delta-lactone (GDL). The coated soybean cheese is prepared by using the soybean cheese subjected to limited enzymolysis as a raw material. The coated soybean cheese which is not added with any milk product components has good flavor property, coated property anddeliquescence in mouth.

The invention belongs to the technical filed of medicines, and concretely relates to optically pure benzyl-4-chlorophenyl C-glucoside derivatives represented by formula (II) and formula (III), a method for preparing the above compounds and intermediates thereof, a medicinal preparation and a medicinal composition containing the compounds, and an application of the optically pure benzyl-4-chlorophenyl C-glucoside derivatives in the preparation of medicines for treating and / or preventing insulin-dependent diabetes, non-insulin dependent diabetes, insulin resistance diseases or obesity, various diabetes and relevant diseases as a sodium-glucose cotransporter (SGLT) inhibitor.

The invention discloses a health care product with the function of reducing blood sugar. The health care product comprises L-arabinose, chromium-enriched yeast and any one or more of taurine, Chinese wolfberry extract, L-carnitine tartrate and bitter melon extract. The health care product has the functions of reducing the blood sugar and controlling blood fat simultaneously, has good taste, and is particularly suitable for patients with diabetes.

The invention belongs to the technical field of food machining, and in particular relates to a method for manufacturing Chinese yam noodles. The method comprises the following steps of: a. selecting raw materials, namely, finely selecting Chinese yam which is free of mildew or scar, washing and slicing; b. pulping, namely, taking the sliced Chinese yam, adding water according to the ratio, of the Chinese yam to water, of (12-8):1, pulping in a pulping machine, and adding salt; c. mixing the materials, namely, adding eggs according to a weight ratio, of the eggs to the Chinese yam pulp, of 1:(90-120), into the Chinese yam pulp obtained in the step b, so as to obtain egg Chinese yam pulp, and further mixing the egg Chinese yam pulp with flour according to the weight ratio of (1-3):6, and kneading into dough; and d. aging, rolling, cutting into bars, drying, cutting off, measuring and packaging the kneaded dough in the step c so as to obtain a finished product. The noodle prepared by using the method is soft and pure in taste, tough and chewy, smooth, free of breakage, safe, healthy and green, is fragrant and thick in noodle soup, and has the functions of protecting human intestines and stomachs and improving the immunity.

The invention discloses a tartary buckwheat complex tea. The tartary buckwheat complex tea is obtained by using tartary buckwheat as main raw material, blending the tartary buckwheat with a finished product tea, and packaging the tea by using a visible nylon and degradable material packaging bag through ultrasonic sealing. The blending ratio of the complex tea is as follows: in each 100 g complex tea, the content of the tartary buckwheat is 50-70 g and the content of the finished product tea is 30-50 g by weight. The complex tea disclosed by the invention has both nutritional values of the tartary buckwheat and health care function of the tea; and fragrances of the tartary buckwheat and the tea are organically blended so that the taste, fragrance and nutritional value of the complex tea are all largely superior to those of the traditional tartary buckwheat tea, green tea or black tea; and mellow taste and attractive fragrance are obtained so that double requirements on taste and health are both satisfied.

The invention discloses a five-organ-nourishing nutrient health rice and a preparation method thereof. The five-organ-nourishing nutrient health rice is prepared from the raw materials of japonica rice, buckwheat, chestnut cores, black sesame, mutton, naseberry, almonds, fish maw, balsam pear power, peperomia dindygulensis miq, shaddock peels, prepared rhizoma polygonati and the like. The five-organ-nourishing nutrient health rice provided by the invention has the benefits of having a unique special flavour, being rich in nutrient substances such as soybean dietary fiber and soy proteins, has the effects of clearing away heat and toxic materials, eliminating phlegm and draining pus, relax bowel to relieve constipation, nourishing five organs and dispelling wind and eliminating dampness, can prevent diseases such as colon cancer, hypertension, hyperlipidemia, high cholesterol and diabetes mellitus.

An application of the bromophenol compounds chosen from bis-(2,3-bibromo-4,5- dihydroxybenzyl)-ether, 2,2',3,3'-tetrabromo-4,4',5,5'-tetrahydroxydiphenyl methane, 2,2',3- tribromo-3',4,4',5-tetrahydroxy-6'-ethoxymethyl diphenylmethane, 3-bromo-4,5-bis-(2,3-dibromo -4,5-dihydroxybenzyl)-catechol, their pharmacologically acceptable derivatives, and their mixture in preparing the depressant of protein tyrosine phosphatase for treating diabetes and obesity is disclosed.

The invention relates to the technical field of deep processing of agricultural products, in particular to a fermented sausage of dietary fiber and goose. The fermented sausage of dietary fiber and goose is made by steps of pickling raw goose, chopping and mixing to obtain goose paste, inoculating mixed leavening agent, stuffing, smoking, curing and packaging. The fermented sausage of dietary fiber and goose is delicate in taste, easy to digest and totally free of goose smell. The fermented sausage of dietary fiber and goose further has the advantages of high nutritional value, high safety, convenience to eat, easiness to preserve, probiotic effectiveness, health caring and the like. The fermented sausage of dietary fiber and goose, developed for society, is novel and instantly serviceable. Product cost is lowered. Economic benefit is improved. Industrial development of the goose industry in China is promoted.

The invention discloses a feed additive and feed containing the same. The additive is prepared by mixing a microbial ecological agent prepared from three probiotics, namely saccharomycetes, bacillus subtilis and aspergillus oryzae, with powder of various Chinese herbal medicines, and growth promoting factors such as chromium picolinate, zinc sulfate and sodium selenite vitamin E. The probiotics, powder of Chinese herbal medicines and growth promoting factors are organically and closely combined to produce an excellent synergetic effect, so that feed additive can prevent and control diseases in animals, promote the growth of the animals, improve the quality of livestock products and the like. The preparation process of the feed additive is simple, requires small investment and energy and avoids waste liquid pollution. The feed additive is proved by clinic animal feeding tests to have very obvious effect, is very popular among raisers and has a bright market prospect.

The invention discloses medicinal steamed bread for treating diabetes. Every 100 grams of steamed bread contain 3-10 percent by weight of medicament which is prepared from the following raw materials in parts by weight: 10-6 parts of Chinese yam, 10-5 parts of gorgon euryale seed, 10-3 parts of fragrant solomonseal rhizome, 8-3 parts of common anemarrhena, 8-3 parts of Mongolian snakegourd root, 8-3 parts of sophora flower, 8-2 parts of sealwort, 8-2 parts of corn stigma, 6-2 parts of dwarf lilyturf root, 6-2 parts of asparagus, 6-2 parts of propolis, 6-1 parts of curcumin and 6-1 parts of mulberry leaf. The medicinal steamed bread can be used for relieving, improving, preventing and treating diabetes type I and diabetes type II, so that the aims of relieving, improving, preventing and treating with medicinal foods are achieved.

The present invention provides a novel compound represented by the formula (I) wherein each symbol is as defined in the specification, a salt thereof and a prodrug thereof having a superior GPR40 receptor function modulating action, which can be used as an insulin secretagogue, an agent for the prophylaxis or treatment of diabetes and the like. They unexpectedly show superior GPR40 receptor agonist activity, and also show superior properties as a pharmaceutical product, such as stability and the like. Thus, they can be safe and useful pharmaceutical agents for the prophylaxis or treatment of GPR40 receptor related diseases in mammals.

The invention relates to a beverage containing water-soluble dietary alga fiber carrageenan. The invention has the following characteristics that: the beverage comprises the water-soluble dietary alga fiber carrageenan, sugar, fruit juice or food flavor, citric acid and water, the weight percentage of the water-soluble dietary alga fiber carrageenan ranges from 0.01 percent to 20 percent, the weight percentage of the sugar ranges from 0.0001 percent to 20 percent, the weight percentage of the fruit juice or food flavor ranges from 0.0001 percent to 40 percent, the weight percentage of the citric acid ranges from 0.0001 percent to 2 percent, and the rest is water. The beverage can prevent constipation and intestinal diseases, eliminate heavy metals and radicals in the body, prevent cardiovascular diseases, diabetes and breast cancer and gallstone, reduce blood pressure and enhance the immunocompetence of the human body. The beverage does not contain high-calorific-value ingredients such as protein and fat, belonging to a low-calorific-value functional beverage, and the beverage not only enriches Chinese food culture, but also greatly improves the physical health of people.

The invention provides a highland barley cake which is prepared from highland barley powder, wheat flour, eggs, white sugar, butter, edible salt and lemon juice. The highland barley cake comprises preparation steps as follows: heating and melting the butter and then pouring into mixed flour of the highland barley powder and the wheat flour, stirring to obtain hot butter paste, adding the eggs, the salt and the lemon juice into the hot butter paste, stirring uniformly and then adding the white sugar, placing the stirred cake paste into an oven, baking and then discharging the cake from the oven, and cooling to obtain the highland barley cake. The highland barley cake provided by the invention is suitable for health needs of modern people, a healthy food is supplied to the people, and the food can be divided into two varieties of a sugary food and a sugar-free food to adapt to more people, especially diabetic patient to eat, and the sugar-free food adopts maltitol, xylitol and bifidus factor to replace the white sugar in the prescription.

The invention discloses a golden fungus gingko yellow wine. Alcoholic strength is 8-45%, general flavone content is more than or equal to 1-5 mg / L, ginkgolide is more than or equal to 1-6 mg / kg, total triterpenoid compound content is 30-800 mg / L, protein is more than or equal to 60 mg / kg, soluble sugar is less than or equal to 2.0%, gingko phenolic acid is less than or equal to 5 ppm, and hydrocyanic acid is less than or equal to 0.1 mu g / L. A double-enzyme method is adopted to hydrolyze gingko to obtain gingko hydrolysate which contains active compounds, such as ginkgo flavone, triterpenoid compound, amino acid, peptide, starch and the like, wherein the content of amino acid and peptide is more than or equal to 1%, and starch content is more than or equal to 2%. After being added with gingko leaf extract, the hydrolysate is converted by golden fungus strains, and rice koji is added to obtain fermentation liquor; the fermentation liquor is filtered and blended to obtain golden fungus gingko yellow wine. The wine contains gingko and golden fungus active ingredients and has the efficacy of preventing diabetes and hyperlipidemia, preventing oxidation and improving immunity of body.

The invention provides a composition for preventing and treating diabetes, which comprises the following ingredients by weight: 1-100 parts of cinnamon, 1-100 parts of mulberry leaf and 1-100 parts of bitter gourd. The composition has good hypoglycemic effect, and is especially suitable for preventing and treating of spleen and kidney insufficiency type diabetes.

The invention provides a nut compound milk beverage and a preparation method thereof. The nut compound milk beverage comprises the following components by weight: 50-70 parts of peanut kernel, 1-10 parts of walnut kernel, 1-10 parts of almond, 1-10 parts of hazelnut kernel, 8-25 parts of cashew kernel, 1-10 parts of pine nut kernel and 1-8 parts of Hawaii nut which are used as mian materials. The nut compound milk beverage has antioxidant, antitumor, free radical scavenging, cardiovascular disease and diabetes preventing and other health functions, especially, is extremely rich in anthocyanin pigment content, has a strong anti-oxidation, free radical scavenging and anti radiation effect, is convenient to drink and stable in quality, can provide the human body daily need nutrients, is reasonable and scientific in formula, can be produced and applied in large scale, and is suitable for general popularization and application.

The invention relates to a dietary fiber and fish sausage and a production method thereof, which can fill the disadvantages of the conventional fish sausages in the current market. The invention adopts the technical scheme that the sausage comprises dietary fiber, fish and seasonings. The weight percentages of the dietary fiber, the fish and the seasonings are respectively 2-30%, 50-90% and 2-20%, and the rest is water. The sausage has the advantages of preventing constipation and bowel disease, removing heavy metals inside the body, removing free radicals, preventing cardiovascular disease, diabetes,and breast cancer, preventing and curing gallstones, lowering blood pressure and strengthening the human immune functions.

The invention relates to a method for preparing total asiatic acid, asiatic acid and madecassic acid from asiatic pennywort herb and use of a prepared product. The method comprises the following steps of: preparing asiaticoside from coarse powder of the asiatic pennywort herb; treating the asiaticoside by using alkali liquor, acidifying, extracting by using n-butyl alcohol, and recrystallizing byusing alcohol to prepare the total asiatic acid; and performing chromatography on the total asiatic acid to obtain the asiatic acid and the madecassic acid. Meanwhile, the total asiatic acid, the asiatic acid and the madecassic acid can be used for reducing postmeal glucose and preventing and treating diabetes. The method has the characteristics that the process is simple, the cost is low, and the method is suitable for promotion and large-scale production.

The invention discloses an osmanthus phenylethanoid glycoside extract. The total phenylethanoid glycoside content in the osmanthus phenylethanoid glycoside extract is 30-90 wt%; and the total phenylethanoid glycosides comprise verbascoside and isoverbascoside. The verbascoside content in the osmanthus phenylethanoid glycoside extract is 25-80 wt%, and the weight ratio of the verbascoside to the isoverbascoside in the total phenylethanoid glycosides is 48:1-300:1. The invention also discloses a preparation method of the osmanthus phenylethanoid glycoside extract and application of the osmanthus phenylethanoid glycoside extract in preparing foods, drugs or health products for preventing and treating diabetes.

A biologically engineered health-care milk features that the milk cow is used as a biologic engineering processor to make the active components of 18 Chinese-medicinal materials including ganoderma, ginseng, champignon, aloe, etc come into fresh milk, or said active components are used as the additive of milk food. The disease resistance and milk output of milk cow can also be increased.

The present invention relates to a flavoured short fish steak and its processing method, in particular, it relates to a processing method of squid. It is characterized by that its main raw material component includes (by weight portion) 3-7 portions of squid comminuted meat, 2-4 portions of onion, proper quantity of starch, small quantity of salt and spice, proper quantity of egg and small quantity of sugar. Its processing method includes the following steps: (1), selecting material; (2), cutting; (3), adding auxiliary materials and mixing them; (4), forming; (5), preparing starch paste; (6), dipping in starch paste; (7), bread-crumbing; and (8), quickly-freezing and packaging.

The present invention discloses a sugar-free and high calcium nutritional rice flour and a preparation method thereof. Raw materials of the sugar-free and high calcium nutritional rice include brown rice, germinated rice, tartarian buckwheat, corn, soy protein, wheat bran, coix seed, pumpkin powder, lotus root powder, calcium nutrition powder, sesame seeds, porphyra, kelp, dietary fiber, vegetable oil and sugar alcohols, wherein the calcium nutrition powder is prepared by uniformly mixing the following materials in parts by weight: cassava starch, biological calcium carbonate, sustained release maltodextrin, magnesium stearate, vitamin C and vitamin D. The sugar-free and high calcium nutritional rice flour is rich in nutrition and balance in energy; the sugar-free and high calcium nutritional rice flour not only has effects of delaying carbohydrate absorption, inhibiting blood sugar rise and treating diabetes, but also has rich calcium nutrition and is conducive to the absorption of calcium; meanwhile, the preparation method of the rice flour is simple and the production cycle is short.