Functional food with auxiliary effects of lowering blood glucose and lowering blood lipid and preparation method of functional food

A functional food and blood lipid-lowering technology, which can be applied to baked foods with modified ingredients, medical preparations containing active ingredients, confectionery, etc., and can solve the problems of patients who are difficult to take for a long time, many adverse reactions, and low curative effect

Inactive Publication Date: 2019-05-28
QINGDAO UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these drugs can improve hyperglycemia and hyperlipidemia in a short period of time, they have problems such as poor pat

Method used

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  • Functional food with auxiliary effects of lowering blood glucose and lowering blood lipid and preparation method of functional food
  • Functional food with auxiliary effects of lowering blood glucose and lowering blood lipid and preparation method of functional food
  • Functional food with auxiliary effects of lowering blood glucose and lowering blood lipid and preparation method of functional food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A functional food with auxiliary blood sugar and blood fat lowering effects, characterized in that it is prepared from the following raw materials in parts by mass: 5 parts of Mujiang Yeke, 5 parts of Polygonatum, 50 parts of mulberry leaves, 30 parts of silkworm chrysalis, 30 servings of seabuckthorn. The preparation method comprises the following steps: taking dried medicinal materials such as phyllotrichia lanceolata, sealwort, mulberry leaves, silkworm chrysalis, and seabuckthorn, pulverizing them, passing through a 20-mesh sieve, adding 10 times the amount of water according to the mass ratio, heating and refluxing for extraction twice, and extracting for 2 hours each time , combine the extracts, concentrate to a thick paste, add 1 times the mass ratio of maltodextrin according to the mass of the thick paste, make a soft material, granulate, dry, and granulate to obtain the total granules.

Embodiment 2

[0020] A functional food with auxiliary blood sugar and blood fat lowering effects, characterized in that it is prepared from the following raw materials in parts by mass: 15 parts of Mujiang Yeke, 30 parts of Polygonatum, 20 parts of mulberry leaves, 15 parts of silkworm chrysalis, 15 servings of seabuckthorn. The preparation method comprises the following steps: taking dried medicinal materials such as phyllotrichia lanceolata, sealwort, mulberry leaves, silkworm chrysalis, and seabuckthorn, pulverized, passed through a 20-mesh sieve, added 15 times the amount of water according to the mass ratio, heated and refluxed once, and extracted for 3 hours each time , combine the extracts, concentrate to a thick paste, add maltodextrin with a mass ratio of 2 times according to the mass of the thick paste, make soft materials, granulate, dry, and granulate to obtain total granules.

Embodiment 3

[0022] A functional food with auxiliary blood sugar and blood fat lowering effects, characterized in that it is prepared from the following raw materials in parts by mass: 10 parts of Mujiang Yeke, 20 parts of Polygonatum, 20 parts of mulberry leaves, 15 parts of silkworm chrysalis, 20 servings of seabuckthorn. The preparation method comprises the following steps: taking dried medicinal materials such as phyllotrichia lanceolata, sealwort, mulberry leaves, silkworm chrysalis, and seabuckthorn, pulverized, passed through a 20-mesh sieve, added 12 times the amount of water according to the mass ratio, heated and refluxed for 3 times, and extracted for 2 hours each time , combine the extracts, concentrate to a thick paste, add 2.5 times the mass ratio of maltodextrin according to the mass of the thick paste, make soft materials, granulate, dry, and granulate to obtain total granules.

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Abstract

The invention discloses a functional food with auxiliary effects of lowering blood glucose and lowering blood lipid and a preparation method of the functional food. The functional food is prepared from the following raw materials in parts by mass: 1 to 50 parts of lithocarpus litseifolius, 5 to 80 parts of rhizoma polygonati, 3 to 70 parts of folium mori, 1 to 60 parts of silkworm chrysalis and 1to 50 parts of fructus hippophae; the preparation method of the functional food comprises the following steps: after taking dry raw materials and pre-treating, adding water, refluxing and extracting;concentrating an extracting solution to obtain thick paste; adding maltodextrin into the thick paste and preparing a soft material; granulating, drying and pelleting to obtain total grains. Discoveredby researches, after all the raw materials are matched to use, a synergetic effect is realized; the effects of lowering the blood glucose and lowering the blood lipid are remarkable.

Description

technical field [0001] The invention relates to a functional food, in particular to a functional food with auxiliary functions of lowering blood sugar and blood fat and a preparation method thereof. Background technique [0002] With the development of society and the advancement of science and technology, people's living standards continue to improve, and people's diet structure also changes accordingly. The intake of sugar, protein and fat continues to increase, while the amount of exercise is relatively reduced. High blood sugar, high blood fat Metabolic problems such as diabetes are on the rise, which has also exacerbated the incidence of diabetes, atherosclerosis, coronary heart disease, fatty liver and other diseases. For blood sugar and blood lipids, how to control them at normal levels is the key to preventing further development and deterioration of metabolic diseases. Therefore, effective control of blood sugar and blood lipid levels has become a problem that peop...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L21/10A23G3/48A23G3/36A21D13/06A61K36/8969A61P3/06A61P3/10
Inventor 黄山李斌
Owner QINGDAO UNIV OF SCI & TECH
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