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Functional nutrition powder capable of reducing blood glucose, reducing fat and protecting diabetes organ as well as preparation method and eating method thereof

A functional diabetes technology, which is applied in the field of functional food with the same origin of medicine and food, can solve the problems of many adverse reactions, heavy economic burden, easy rebound after drug withdrawal, etc., achieve excellent taste, improve mental state, and reduce heart damage Effect

Inactive Publication Date: 2017-07-04
NORTH CHINA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since weight-loss drugs and hypoglycemic drugs are mostly long-term medication, and most of them are expensive, long-term use will cause problems such as poor compliance, heavy economic burden, many adverse reactions, and easy rebound after drug withdrawal

Method used

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  • Functional nutrition powder capable of reducing blood glucose, reducing fat and protecting diabetes organ as well as preparation method and eating method thereof
  • Functional nutrition powder capable of reducing blood glucose, reducing fat and protecting diabetes organ as well as preparation method and eating method thereof
  • Functional nutrition powder capable of reducing blood glucose, reducing fat and protecting diabetes organ as well as preparation method and eating method thereof

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Experimental program
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Effect test

preparation example Construction

[0033] A method for preparing functional nutrition powder for reducing blood sugar, losing weight and protecting diabetic organs, comprising the following steps:

[0034] A: Preparation of fermented sweet buckwheat flour: ① Yeast activation and proliferation culture, take the enriched liquid culture after autoclaving in a sterile container, add 3-7 g / 100ml of Angel dry yeast in a sterile environment, and place it at 35- Cultivate in a constant temperature incubator at 37°C for 10-20 hours to make activated and value-added yeast liquid; ②Add the activated and value-added yeast liquid to buckwheat flour with a mass volume fraction of 30-50% and mix evenly, and then ferment; ③Fermentation conditions are The cultivation temperature is 30-37℃, the cultivation time is 24-72 hours, and the mixture is mixed 2-4 times during the period; ④ The fermented buckwheat noodles are spray-dried, crushed into powder, and set aside;

[0035] B: Fried mochi rice noodles Preparation: Soak pure moch...

Embodiment 1

[0047] ①Preparation of fermented sweet buckwheat flour: Add Angel dry yeast 3 g / 100ml in a sterile environment, and culture in a constant temperature incubator at 37°C for 20 hours; add the activated and value-added yeast liquid to buckwheat flour with a mass volume fraction of 30% and mix well Cultivate at a temperature of 37°C for 24 hours, during which the mixture is mixed twice; the fermented buckwheat noodles are spray-dried and pulverized into powder.

[0048] ②Preparation of fried mochi rice noodles: Soak pure mochi (japonica rice) in water for 5 hours, then steam it in a wok for 12 minutes, then fry it in a wok, cool, remove the shell, and crush it into powder.

[0049] ③The proportion of each ingredient is: each ingredient is counted in parts by mass: 10 parts of fermented sweet buckwheat noodles, 15 parts of fried millet rice noodles, 1 part of grape seed extract, 3 parts of rutin, 2 parts of chitosan, 1 part of xylitol 10-20 grams per bag.

[0050] ④ Mouse applicat...

Embodiment 2

[0052] ①Preparation of fermented sweet buckwheat flour: Add Angel dry yeast 5g / 100ml in a sterile environment, and culture in a constant temperature incubator at 36°C for 15 hours; add the activated and value-added yeast liquid to buckwheat flour with a mass volume fraction of 40% and mix well Cultivate at a temperature of 34°C for 48 hours, during which the mixture is mixed 3 times; the fermented buckwheat noodles are spray-dried and crushed into powder.

[0053] ②Preparation of fried mochi rice noodles: Soak pure mochi (japonica rice) in water for 8 hours, then steam it in a wok for 10 minutes, then fry it in a wok, cool, remove the shell, and crush it into powder.

[0054] ③The proportion of each ingredient is: each ingredient is counted in parts by mass: 20 parts of fermented sweet buckwheat noodles, 10 parts of fried millet rice noodles, 3 parts of grape seed extract, 2 parts of rutin, 1 part of chitosan, 2 parts of xylitol 10-20 grams per bag.

[0055] ④ Mouse applicati...

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Abstract

The invention relates to functional nutrition powder capable of reducing blood glucose, reducing fat and protecting diabetes organ as well as a preparation method and an eating method thereof, which belong to the technical field of medicinal and edible functional food. The functional nutrition powder has the components in parts by weight: 10-30 parts of fermentation sweet buckwheat flour, 5-15 parts of fried broom corn millet, 1-5 parts of a grape seed extract product, 1-3 parts of rutin, and 1-3 parts of chitosan. The functional nutrition powder has the advantages of good mouthfeel, high nutrition value, natural performance and safety, and reasonable food material matching, and embodies comprehensive conditioning effect; preparation and application are convenient, the effect is obvious, The product has obvious body weight and blood sugar reducing effects for spontaneous obesity type 2 diabetes db / db mice, and has protection effect on heart tissue organ, and no toxic side effects can be generated for animal experiments.

Description

technical field [0001] The invention relates to a functional nutrition powder for reducing blood sugar, reducing weight and protecting diabetic organs, a preparation method and an eating method thereof, and belongs to the technical field of functional food with the same source of medicine and food. Background technique [0002] At present, the incidence of obesity, type 2 diabetes and cardiovascular disease is showing an explosive growth trend, and has become a worldwide public health problem. More and more studies have confirmed that obesity is the core link in the onset of type 2 diabetes and the risk of associated complications, and the increase in the prevalence of obesity has greatly accelerated the incidence of type 2 diabetes. Obesity is associated with metabolic disturbances such as abnormal hormone secretion and defective insulin secretion, which eventually lead to type 2 diabetes, cardiovascular disease, liver and kidney disease and cancer. The number of diabetic ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/105A23L33/125A23L33/10A61K36/87A61P3/10A61P3/04A61K31/722A61K31/7048
CPCA23V2002/00A61K31/7048A61K31/722A61K36/87A23V2200/30A23V2200/328A23V2200/332A23V2200/326A23V2200/318A61K2300/00
Inventor 韩淑英王志路王建行王潇颖
Owner NORTH CHINA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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