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Beverage capable of lowering and preventing high blood sugar

A high blood sugar and beverage technology, applied in the direction of food science, etc., can solve the problems of unclear active ingredients, complicated formulas, difficult to achieve concentration, etc., to achieve the effect of reducing side effects and organ damage, satisfying taste requirements, and stabilizing the composition structure

Inactive Publication Date: 2005-11-02
武斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But it can only play a role in health care rehabilitation and improving the quality of life of diabetic patients
And simply use ginseng, the price is expensive, and the source of medicine is also scarce year by year
[0007] At present, there are also hypoglycemic beverages made of traditional Chinese medicines on the market, but their recipes are complicated, generally more than 3-8 herbal medicines. After the decoction water is extracted and concentrated, it is injected with several times of water and filled into beverages.
Since this type of drink is extracted by decocting digital herbs mixed with water, a variety of active ingredients are mixed and prone to chemical reactions and precipitation. The final remaining active ingredients are not clear, and its concentration is difficult to reach or maintain the concentration necessary for treatment.
In addition, its mouthfeel as a beverage neither meets the beverage production standard nor meets the needs of people's tastes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1 Preparation of chaga extract

[0035] (1) Crush or cut chaga into about 1cm 3 Blocky, add purified water in a ratio of 1:8 to the container, keep the temperature at about 5-20°C, seal and soak for 72 hours and take the supernatant;

[0036] (2) Add purified water at a ratio of 1:8, keep the temperature at about 5-15°C, seal and soak for 96 hours, then take the supernatant.

[0037] (3) Add purified water at a ratio of 1:5, keep the temperature at about 5-15°C, seal and soak for 72 hours, then take the supernatant.

[0038] (4) 3 supernatants are mixed and filtered through a 180-mesh sieve; the filtered liquid is concentrated with a vacuum concentration tank;

[0039] (5) Every 10 kg of chaga raw materials should produce 80 liters of concentrate (125 g of chaga / liter). After irradiation and disinfection, store them for later use.

Embodiment 2

[0040] Example 2 Carbonated hypoglycemic beverage

[0041] 1. Formula:

[0042] Chaga aqueous extract prepared by the method of Example 1 400L (every liter is extracted with 125 grams of chaga raw material)

[0043] Pueraria isoflavones (content 40%) 4kg, produced by Ningbo Shuanglin Chinese Herbal Pieces Co., Ltd.

[0044] Ginsenosides (extracted from ginseng stems and leaves, the total saponin content is 80%) 1kg, produced by Jilin Ginseng Firm

[0045]Protein sugar 5kg Sodium saccharin 0.4kg Edible phosphoric acid (85%) 2.25L

[0046] Citric Acid 5kg Caramel Color 4L Cola Flavor 5.5L

[0047] Softened pure water 600L

[0048] The above formula can get about 1000L of syrup. According to the ratio of 1:4, use filling equipment to pour 4000L of carbonated water into the syrup to obtain a total of 5000L (500000ml) beverage, which can be divided into 10000 bottles (500ml / bottle) for later use.

[0049] Second, the production process:

[0050] 1. Warmly dissolve protein sug...

Embodiment 3

[0079] Example 3 Non-carbonated beverage

[0080] formula:

[0081] Chaga Water Extract 350L

[0082] Pueraria isoflavones 3kg

[0083] Ginsenosides 1.2kg

[0084] The quality and source of the above three functional components are the same as in Example 2

[0085] Softened pure water 650L

[0086] Protein sugar 5kg Sodium saccharin 0.4kg Edible phosphoric acid (85%) 2.25L

[0087] Citric acid 5kg Caramel coloring 4L Vanillin 0.2kg Potassium sorbate 0.2kg

[0088] The above formula can get about 1000L of syrup. According to the ratio of 1:4, use filling equipment to pour 4000L of soft water into the syrup to obtain a total of 5000L (5000000ml) of beverages, which can be divided into 10000 bottles (500ml / bottle) for later use.

[0089] The production process of the beverage:

[0090] 1. Warmly dissolve protein sugar and saccharin sodium and filter;

[0091] 2. Add sour agent, flavor and pigment, etc.;

[0092] 3. Add the kudzu root isoflavones after heating;

[0093] ...

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PUM

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Abstract

The beverage capable of lowering blood sugar and preventing hyperglycemia contains birch down extract, kudzu vine root isoflavone, ginsenoside and other natural functional medicine-food components. The beverage can regulate and lower blood sugar, promote the recovery of diabetics, lower the medicine dosage of diabetics and prevent hyperglycemia.

Description

Technical field: [0001] The invention relates to a beverage for reducing and preventing hyperglycemia, in particular to a hypoglycemic beverage containing natural functional ingredients such as chaga extract. Background technique: [0002] The incidence of diabetes in countries around the world is increasing year by year. According to the relevant data of the World Health Organization, there are more than 100 million diabetic patients in the world, and there are about 20 million diabetic patients in my country. The rehabilitation of diabetic patients has become one of the important contents of my country's medical and health work. The onset of hyperglycemia and diabetes has a variety of reasons, including congenital and acquired factors, but one of the main reasons is that in recent years, the sources of energy, protein and fat in the Chinese diet have changed significantly, soy foods have decreased, and pure energy foods, Animal fat increases, which all contribute to the r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38
Inventor 吴鎏桢
Owner 武斌
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