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Arctium lappa pudding having efficacy of reducing blood sugar

A technology of burdock pudding and efficacy, applied in the fields of application, food preparation, food science, etc., to achieve the effects of simple production method, overcoming bad taste and rich nutrition

Inactive Publication Date: 2016-06-01
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report of adding burdock to make pudding. Combining the medicinal value of burdock, a healthy food with high nutritional value and hypoglycemic health effects is developed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A burdock pudding with hypoglycemic effect prepared from the following raw materials: 3.5% burdock juice, 0.6% kumquat juice, 0.6% perilla plum juice, 30% pudding powder, 0.08% citric acid, Add 15% xylitol and deionized water to 100%.

[0017] Wherein, a kind of preparation method of the burdock pudding with hypoglycemic effect comprises the following steps:

[0018] 1) Peel the burdock and cut it into small pieces, then soak it with salt for 3 minutes; wash and remove the stalks of the kumquats for later use; then put the processed burdocks, kumquats, and perilla plum juice into the juicer according to the above ratio, and add quality Juicing with deionized water at a ratio of 1:4, and filtering to obtain mixed juice;

[0019] 2) Mix and stir deionized water and pudding powder at a weight ratio of 8:1, heat to 100°C for 10 minutes, then add xylitol and citric acid to dissolve it to obtain a mixture;

[0020] 3) Pour the mixed fruit juice obtained in 1) into the mixtu...

Embodiment 2

[0023] A burdock pudding with hypoglycemic effect prepared from the following raw materials: 2.2% burdock juice, 0.5% kumquat juice, 0.5% perilla plum juice, 40% pudding powder, 0.1% citric acid, Add 20% xylitol and deionized water to 100%.

[0024] Wherein, a kind of preparation method of the burdock pudding with hypoglycemic effect comprises the following steps:

[0025] 1) Peel the burdock and cut it into small pieces, then soak it with salt for 3 minutes; wash and remove the stalks of the kumquats for later use; then put the processed burdocks, kumquats, and perilla plum juice into the juicer according to the above ratio, and add quality Juicing with deionized water at a ratio of 1:4, and filtering to obtain mixed juice;

[0026] 2) Mix and stir deionized water and pudding powder at a weight ratio of 8:1, heat to 100°C for 12 minutes, then add xylitol and citric acid to dissolve it to obtain a mixture;

[0027] 3) Pour the mixed fruit juice obtained in 1) into the mixtur...

Embodiment 3

[0029] A burdock pudding with hypoglycemic effect prepared from the following raw materials: 3.8% burdock juice, 0.8% kumquat juice, 0.8% perilla plum juice, 25% pudding powder, 0.06% citric acid, Add 10% xylitol and deionized water to 100%.

[0030] Wherein, a kind of preparation method of the burdock pudding with hypoglycemic effect comprises the following steps:

[0031] 1) Peel the burdock and cut into small sections, then soak it with salt for 3 minutes; wash and remove the stalks of the kumquats for later use; then put the processed burdocks, kumquats, and perilla plum juice into the juicer according to the above ratio, and add quality Juicing with deionized water at a ratio of 1:4, and filtering to obtain mixed juice;

[0032] 2) Mix and stir deionized water and pudding powder at a weight ratio of 8:1, heat to 100°C for 8 minutes, then add xylitol and citric acid to dissolve it to obtain a mixture;

[0033] 3) Pour the mixed fruit juice obtained in 1) into the mixture...

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Abstract

The invention discloses an arctium lappa pudding having the efficacy of reducing blood sugar, and relates to the technical field of food processing. The arctium lappa pudding having the efficacy of reducing blood sugar is characterized by being prepared from the following raw materials in percentage by weight: 2.2-3.8% of arctium lappa juice, 0.5-0.8% of cumquat juice, 0.5-0.8% of perilla plum juice, 25-40% of pudding powder, 0.06-0.1% of citric acid, 10-20% of xylitol, and the balance being deionized water. The arctium lappa pudding disclosed by the invention can meet pursuit of people for delicious foods, overcomes the defects of poor taste and poor mouth feel, has the health-care efficacies of invigorating the stomach, promoting digestion, reducing blood sugar and promoting digestion, and is unique in mouth feel, simple in making method and low in cost.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a burdock pudding with hypoglycemic effect. Background technique [0002] Burdock is called Panax ginseng, and it is native to China. "Compendium of Materia Medica" claims that "burdock" (also known as Dalizi) is a biennial herb. Its seeds and roots can be used as medicine or edible. It is "three essential medicines for dispelling wind, removing heat and detoxifying". "Compendium of Materia Medica" claims that it "opens the twelve meridians, cleanses the evil spirits of the five viscera" and "long-term use makes one light body and endures old age". Burdock enjoys the reputation of the king of vegetables. It is comparable to ginseng in Japan. It is a health product with high nutritional value. It is a treasure all over the body, rich in inulin, cellulose, protein, calcium, phosphorus, iron, etc. A variety of minerals and amino acids are needed, and the carotene contained...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/187A23L1/29A23L1/212
Inventor 徐姣
Owner GUANGXI UNIV
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