Hypoglycemic ferment compound

Abstract

The invention provides a hypoglycemic ferment compound comprising the following components: 40-60 percent of protein, zinc (50-5000mg / kg), selenium (0.5-1000mg / kg) and chromium (0.5-1000mg / kg), wherein ferment is active ferment or inactive ferment. As a preference, the ferment compound further comprises one or more components selected from the following components: balsam pear or balsam pear extract, kudzu roots or kudzu root extract, gingko extract, green tea extract, ginseng or ginseng extract, glossy ganoderma or glossy ganoderma extract, glossy ganoderma leavening, glossy ganoderma spore powder, sealwort or sealwort extract, yam or yam extract, coix seed or coix seed extract, oats, tartary buckwheat, vitamin C, vitamin E, pearl powder, calcium and iron. The invention also relates to apreparation method of the ferment compound.

Description

technical field [0001] The present invention relates to yeast products, and more particularly to yeast complexes suitable for use by diabetics. Background technique [0002] Diabetes is a systemic progressive disease caused by blood sugar out of control, which is higher than the normal level. It has many and serious complications. , the incidence of diabetes is increasing rapidly and has become a more and more serious public health problem in countries all over the world. In recent years, with the improvement of our country's social and economic conditions, the continuous improvement of people's living standards, the change of diet structure, the reduction of labor intensity, the extension of the average life expectancy of the population, the increase of stress state, and the improvement of diabetes detection methods, it is the same as other countries in the world. , the prevalence of diabetes is gradually increasing, and the impact of diabetes on the health of our people is...

AI Technical Summary

Problems solved by technology

[0004] At present, there are mainly the following types of yeast available for human consumption: 1. Yeast used as a pasta starter. This type of product uses molasses as the main raw material. The product is characterized by Activity, strong production capacity and other characteristics, this kind of product does not need to control its nutritional content, through testing its zinc content is 5-50mg / kg, selenium content is 0-0.5mg / kg, chromium content is 0-0.5mg / kg, not stable, fluctuating greatly between batches

2. Beer yeast, a by-product of brewing beer, does not control the nutritional content of yeast in production.

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