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A kind of mulberry leaf crisp food that assists in lowering blood sugar

A technology for lowering blood sugar and mulberry leaves, which is applied in the directions of food ingredients, functions of food ingredients, food ingredients containing natural extracts, etc.

Active Publication Date: 2017-12-26
威海紫光生物科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, it is particularly important to develop a food that is small in size, convenient to eat, free of chemical additives, and has an auxiliary hypoglycemic function. The production of pure natural food will definitely be loved by people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Harvesting fresh mulberry leaves as a raw material, washing them, drying them, superfinely pulverizing them, passing through a 150-mesh sieve, and preparing mulberry leaf powder from the fine powder after sieving, is used for future use.

[0024] Harvest tartary buckwheat, bitter gourd and Luo Han Guo as raw materials, weigh according to the proportion of tartary buckwheat 65%, bitter gourd 25%, and Luo Han Guo 10%, wash them with water, put them into a multi-functional extraction tank, add water for extraction twice, add 7 for the first time Double the amount of water, heat and boil for 1.5 hours, filter the extract with 100-mesh silk cloth; add 5 times the weight of water for the second time, heat and boil for 1.5 hours, filter the extract with 100-mesh silk; combine the secondary extracts , and then concentrated in a vacuum concentrator, the temperature is controlled below 85°C, the vacuum degree is 0.06Mpa, and concentrated to a relative density of 1.22 to obtain a c...

Embodiment 2

[0027] Harvesting fresh mulberry leaves as a raw material, washing them, drying them, superfinely pulverizing them, passing through a 180-mesh sieve, and preparing mulberry leaf powder from the fine powder after sieving, is used for future use.

[0028] Harvest tartary buckwheat, bitter gourd and Luo Han Guo as raw materials, weigh according to the ratio of 71% of tartary buckwheat, 20% of bitter gourd, and 9% of Luo Han Guo, wash them with water, put them into a multi-functional extraction tank, add water for extraction twice, and add 7% for the first time Double the amount of water, heat and boil for 1.5 hours, filter the extract with 100-mesh silk cloth; add 5 times the weight of water for the second time, heat and boil for 1 hour, filter the extract with 100-mesh silk; combine the secondary extracts , and then concentrated in a vacuum concentrator, the temperature is controlled below 85°C, the vacuum degree is 0.06Mpa, and concentrated to a relative density of 1.22 to obtai...

Embodiment 3

[0031] Harvesting fresh mulberry leaves as a raw material, washing them, drying them, superfinely pulverizing them, passing through a 150-mesh sieve, and preparing mulberry leaf powder from the fine powder after sieving, is used for future use.

[0032] Harvest tartary buckwheat, bitter gourd and Luo Han Guo as raw materials, weigh according to the proportion of tartary buckwheat 65%, bitter gourd 25%, and Luo Han Guo 10%, wash them with water, put them into a multi-functional extraction tank, add water to extract 2 times, add 6 for the first time Double the amount of water, heat and boil for 1.5 hours, filter the extract with 100-mesh silk cloth; add 5 times the weight of water for the second time, heat and boil for 1.5 hours, filter the extract with 100-mesh silk; combine the secondary extracts , and then placed in a vacuum concentrator to concentrate, the temperature is controlled below 85°C, the vacuum degree is 0.06Mpa, and concentrated to a relative density of 1.20 to obt...

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Abstract

A mulberry leaf crisp chip food assisting blood glucose reducing is disclosed. The food is characterized in that the food is prepared by fully stirring mulberry leaf powder prepared from mulberry leaves and a traditional Chinese medicine extract prepared from tartary buckwheat, bitter gourd and grosvenor momordica fruit, performing compression molding by adopting a tabletting device, roasting in a furnace, cooling, and packaging with nitrogen being filled. According to a technical scheme of the food, the fresh mulberry leaves, the tartary buckwheat, the bitter gourd and the grosvenor momordica fruit are adopted as raw materials, and the purely natural crisp chip food which is natural, nutritious, convenient and good in taste is prepared by treatment determination based on syndrome differentiation in traditional Chinese medicine and modern medicine. The food has effects of tonifying yin, promoting the secretion of saliva, quenching thirst, moistening dryness and tonifying qi, and plays a role of regulating and tonifying liver, kidney, spleen, lung and stomach. When functions of internal organs of a person recover, the blood glucose decreases naturally, and body constitution is improved to different degrees. The food can assist blood glucose reducing and prevent diabetic complication. An objective of assisting blood glucose reducing can be achieved if a person eats the food often.

Description

technical field [0001] The invention relates to a food, which belongs to the technical field of food, in particular to a crisp mulberry leaf food which assists in lowering blood sugar. Background technique [0002] There are many kinds of snack foods in the domestic and foreign markets. Crisp food is characterized by crisp texture and delicious taste. It is a pure natural snack food. Advantages such as convenience are very popular among the people. [0003] The consumption of leisure food, in addition to supplying necessary nutrients, will also have more or less favorable or unfavorable effects on body balance and physiological functions due to the performance of the food. Over time, from quantitative change to qualitative change, this effect is become very obvious. In this sense, it is very necessary to properly prepare and eat leisure snacks, and insisting on long-term consumption will have an effect that drugs cannot achieve, and it is even more necessary for diabetics....

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A61K36/70A61P3/10
CPCA23V2002/00A61K36/42A61K36/605A61K36/70A23V2200/328A23V2200/324A23V2200/30A23V2250/21A61K2300/00
Inventor 吕彦羽
Owner 威海紫光生物科技开发有限公司
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