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Low-sugar tea oil emulsion

A tea oil and emulsion technology, applied in the directions of emulsion delivery, food science, plant raw materials, etc., can solve problems such as no reports on low-sugar tea oil emulsion products, and achieve increased nutritional components and efficacy, high bioavailability, and increased use. Effect

Inactive Publication Date: 2015-08-19
ANQING XIAOZHU FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Camellia oil is one of the most common food raw materials, but if it is directly eaten by diabetic patients, it will lead to high blood sugar in diabetic patients, causing various diseases attack
Have not yet seen the report of low-sugar camellia oil emulsion product

Method used

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Embodiment Construction

[0026] Preferred embodiments of the present invention are described below, and it should be understood that the preferred embodiments described here are only used to illustrate and explain the present invention, and are not intended to limit the present invention.

[0027] Production method of low-sugar tea oil emulsion:

[0028] Tea oil 20%, stearate 5%, lecithin 5% and astragalus extract 10%; tartary buckwheat extract 10%; Tween 80 5%, glycerin 10%, deionized water 20%; heated to 50-90°C, add tea oil 20%, stearate 5%, lecithin 5% to astragalus extract 10%; tartary buckwheat extract 10%; Tween 80 5%, glycerin 10%, deionized In 20% water, stir for 30 minutes, cool it naturally to 30°C, add 0.4% food flavor and 0.4% sorbic acid, stir and mix, then cool to room temperature to obtain a uniform emulsion.

[0029] The emulsion has simple processing technology, wide sources of raw materials, recyclable extraction solvent and low cost, and can fully implement industrialized producti...

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PUM

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Abstract

The invention relates to a low-sugar tea oil emulsion and a preparation method, belonging to the technical field of modern agricultures. The preparation method comprises the following steps of: respectively heating a component A and a component B to 50-90 DEG C, adding the component A into the component B, stirring for 25-40 min, adding a component C after naturally cooling to 25-40 DEG C, stirring and mixing, and cooling to room temperature so as to obtain uniform emulsion. Compared with the prior art, a technological method by using the emulsion and Chinese herbal medicine combined emulsified tea oil is provided; therefore, novel use of the tea oil is developed; and simultaneously, the nutritional components of the low-sugar tea oil are increased and the effects of lowering blood pressure, blood fat and blood glucose are also achieved.

Description

technical field [0001] The present invention relates to a low-sugar camellia oil emulsion formula and its preparation method, belonging to the technical fields: 2. Biology and new medical technology, (7) Modern agricultural technology, 4. Intensive processing and modern storage and transportation of agricultural products: agricultural and forestry products and special resources Value-added processing. Background technique [0002] Diabetes mellitus is a group of metabolic diseases characterized by hyperglycemia caused by defects in insulin secretion or insulin action. For diabetic patients, they should not eat sugar at will, because after absorbing sugar, it will easily cause a rapid rise in blood sugar, which will overwhelm the damaged pancreatic islet B cells and aggravate the condition. Therefore, special treatment is required for the food of diabetic patients to remove as much sugar as possible to ensure that the sugar contained in their food is within the safe range. ...

Claims

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Application Information

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IPC IPC(8): A61K36/82A61K9/107A61P9/12A61P3/10A61P3/06A23L1/29A61K36/70A61K36/481A23L33/00
Inventor 不公告发明人
Owner ANQING XIAOZHU FOOD TECH CO LTD
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