Low-sugar sesame oil emulsion

A technology of sesame oil and emulsion, which is applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of low-sugar sesame oil emulsion products that have not been reported, high blood sugar in diabetic patients, etc., to increase nutritional components and efficacy, high bioavailability, The effect of increasing use

Inactive Publication Date: 2016-09-28
ANQING XIAOZHU FOOD TECH CO LTD
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0004] Sesame 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 and cause the onset of various diseases
Have not yet seen the report of low-sugar sesame oil emulsion product

Method used

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Embodiment Construction

[0022] 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.

[0023] Production method of low-sugar sesame oil emulsion:

[0024] 20% sesame oil, 5% stearate, 5% lecithin and 10% astragalus extract; 10% tartary buckwheat extract; 805% Tween, 10% glycerin, 20% deionized water; heated to 50- 90°C, add 20% sesame oil, 5% stearate, and 5% lecithin to 10% astragalus extract; 10% tartary buckwheat extract; 805% Tween, 10% glycerin, and 20% deionized water , stirred for 30 minutes, cooled naturally to 30°C, added 0.4% food flavor and 0.4% sorbic acid, stirred and mixed, and then cooled to room temperature to obtain a uniform emulsion.

[0025] The emulsion has simple processing technology, wide sources of raw materials, recyclable extraction solvent and low cost, and can fully impl...

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Abstract

The invention relates to a low-sugar sesame oil emulsion and a preparation method, belonging to the field of modern agricultural technology, that is, respectively heating component A and component B to 50-90°C, adding component A to component B, stirring for 25-40 minutes, and After natural cooling to 25-40°C, add component C, stir and mix, and then cool to room temperature to obtain a uniform emulsion; compared with the prior art, the present invention provides a combination emulsified sesame oil using emulsifiers and Chinese herbal medicines. The technical method not only develops a new use of sesame oil, but also increases the nutritional content of low-sugar sesame oil and the effect of lowering blood pressure, fat and sugar.

Description

technical field [0001] The invention relates to a low-sugar sesame oil emulsion formulation and a preparation method thereof, and belongs to the technical fields of biology and new medical technology, modern agricultural technology, deep processing of agricultural products and modern storage and transportation, and value-added processing of agricultural and forestry products and special resources. 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. [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04A23D9/007
CPCA23D9/04A23D9/007
Inventor 查孝柱褚金霞查孝东查光圣
Owner ANQING XIAOZHU FOOD TECH CO LTD
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