Rose flower tea with function of reducing postprandial blood sugar and preparation method thereof

A technology of rose tea and postprandial blood sugar, which is applied in the field of food processing, and can solve the problems of rose tea in reducing postprandial blood sugar, slow leaching speed of active substances, and low content of water-soluble active substances, etc., to reduce postprandial blood glucose levels , Remarkable technical progress, good flavor effect

Inactive Publication Date: 2018-11-16
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned technical problems in the prior art, the present invention provides a kind of rose tea with the effect of lowering postprandial blood sugar and its preparation method. The rose tea with the effect of lowering postprandial blood s...

Method used

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  • Rose flower tea with function of reducing postprandial blood sugar and preparation method thereof
  • Rose flower tea with function of reducing postprandial blood sugar and preparation method thereof
  • Rose flower tea with function of reducing postprandial blood sugar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The invention provides a kind of rose tea with the function of lowering postprandial blood sugar. The tea is made of the following raw materials in parts by weight:

[0029] 1-7 parts of roses;

[0030] Matcha extract 0.5-3 parts;

[0031] 0.5-3 parts of wolfberry extract;

[0032] Dendrobium extract 0.1-1 part;

[0033] 0.5-3 parts of mulberry leaf extract.

[0034] The invention provides a method for preparing rose tea with the function of lowering postprandial blood sugar.

[0035] Including the following steps:

[0036]1) A preparation step of matcha extract: add matcha raw material (by dry weight) into water and ethanol extract (30% ethanol concentration by mass percentage) in a ratio of 1:10-100 (g:mL) for beating, and heat Extract at 60-100°C for 2-8h, filter with three layers of gauze. The filter residue is then beaten with extract at a ratio of 1:10-50 (g:mL), heated at 60-100°C for 2-8 hours, and filtered with three layers of gauze. Combine the filtrate...

Embodiment 2

[0044] A kind of rose tea with the effect of lowering postprandial blood sugar is prepared by the method comprising the following steps:

[0045] (1), the preparation of matcha extract, specifically comprises the following steps:

[0046] ①. Add 100g of matcha raw material to 5L of ethanol aqueous solution with a concentration of 30% by volume for beating, then control the temperature at 100°C for alcohol extraction for 5 hours, and filter the obtained alcohol extract 1 with three layers of gauze to obtain filtrate 1;

[0047] ②. Add the filter residue obtained after the above filtration to 2.5 L of ethanol aqueous solution with a volume percentage concentration of 30% for beating, then control the temperature to 100°C for alcohol extraction for 5 hours, and filter the obtained alcohol extract 2 with three layers of gauze to obtain the filtrate 2;

[0048] ③. Combine the above-mentioned filtrate 1 and filtrate 2, and then use a rotary evaporator to control the temperature at ...

Embodiment 3

[0070] (1), the preparation of matcha extract, specifically comprises the following steps:

[0071] ①. Add 500 g of matcha raw material to 5 L of ethanol aqueous solution with a volume percentage concentration of 30% for beating, then control the temperature at 90°C for alcohol extraction for 8 hours, and filter the obtained alcohol extract 1 with three layers of gauze to obtain filtrate 1;

[0072] ②. Add the filter residue obtained after the above filtration to 2.5 L of ethanol aqueous solution with a volume percentage concentration of 30% for beating, then control the temperature to 90°C for alcohol extraction for 8 hours, and filter the obtained alcohol extract 2 with three layers of gauze to obtain the filtrate 2;

[0073] ③. Combine the above-mentioned filtrate 1 and filtrate 2, and then use a rotary evaporator to control the temperature to 100°C and vacuum degree 0.08MPa to concentrate to 500mL, squeeze and filter with 6 layers of gauze, and the obtained filtrate is the...

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Abstract

The invention provides rose flower tea with the function of reducing postprandial blood sugar, wherein the rose flower tea is prepared from the following raw materials in parts by weight: 1-7 parts ofrose flower, 0.5-3 parts of a matcha extract, 0.5-3 parts of a wolfberry extract, 0.1-1 part of a dendrobium nobile extract and 0.5-3 parts of a mulberry leaf extract. Provided is a preparation method of the rose flower tea, wherein the preparation method includes the steps: a step of preparing a matcha extract liquid, a step of preparing a wolfberry extract liquid, a step of preparing a mulberryleaf extract liquid, a step of preparing a dendrobium nobile extract liquid, a step of compounding the extract liquids and a step of preparing rose flowers. Each flower is filled with the compound concentrate with an automatic sample injector, loaded into a tray, then put into a drying oven and dried at normal pressure, and the rose flower tea with the function of reducing postprandial blood sugar is obtained after drying. A water-soluble substance can be quickly dissolved after the rose flower tea is soaked in hot water, the content of a biological active substance is higher than the contentof a biological active substance in a single rose, and the postprandial blood sugar level can be reduced.

Description

technical field [0001] The invention belongs to the field of food processing, and specifically relates to a rose tea with the effect of lowering postprandial blood sugar and a preparation method thereof. Background technique [0002] With the aging of the population and changes in the dietary structure of residents, the incidence of diabetes is increasing year by year. Commonly used ways to control blood sugar are to consume a low-sugar diet and / or take drugs to control postprandial blood sugar. A low-sugar diet cannot meet the demand for food diversification, the price of drug treatment is high, and long-term use has certain toxic and side effects (such as hypoglycemia, weight gain, and gastrointestinal reactions, etc.). Therefore, it is of great significance to develop a health food that is composed of conventional foods and has a better effect of rapidly reducing postprandial blood sugar as a way to control postprandial blood sugar for life. [0003] After searching the...

Claims

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Application Information

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IPC IPC(8): A23F3/14A61K36/8984A61P3/10
CPCA23F3/14A61K36/605A61K36/738A61K36/815A61K36/82A61K36/8984A61P3/10A61K2300/00
Inventor 崔彬淯吴颖汪佳敏唐文欧阳晶晶王雨蔷梁婕妤陈安妮陈萍
Owner SHANGHAI INST OF TECH
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