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63 results about "Increased blood sugar" patented technology
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Constant lack of exercise results in increased blood glucose. Photo Credit: vovaklak/iStock/Getty Images. Glucose is the sugar that circulates in your blood and serves as the body’s main source of energy. The digestion and breakdown of carbohydrate-containing foods into their simplest form produces glucose.
Functional health-care ice cream
ActiveCN101530152AAchieve melt resistanceReach the tasteFrozen sweetsFood preparationMonoglycerideIsomaltooligosaccharide
The invention relates to functional health-care ice cream of cold drink food, which is technically characterized in that the ice cream is prepared by the following raw materials according to a definite proportion: xylitol, maltitol, isomaltitol, sorbitol, isomaltitol oligosaccharide, skim milk powder, natural cream, maltodextrin, sodium pyrophosphate, gelatin, guar gum, locust bean gum, xanthan gum, sodium carboxymethyl cellulose, monoglyceride, monodiacylglycero, and the balance of drinking water. The functional health-care ice cream has the same production process as common ice cream. Taking functional sugar substitutes such as the xylitol and the like as the main materials, simultaneously non-fat solid, the natural cream, the maltodextrin, pyrophosphates, edible colloid, edible essence and natural pigments are prepared into the ice cream. Taking nutrition, health and safety as aims, the ice cream with low calorie and high nutrition is developed; and the ice cream has the functions of preventing decayed tooth, preventing yellow tooth, protecting liver, proliferating enteric beneficial strains, adjusting organism metabolism, losing weight and the like, does not increase blood sugar after eating, and is an ideal food for diabetes patients and fat people.
Owner:LIAONING TIANQI FOOD GROUP
Resistant starch sesame seed cake
InactiveCN101341897ASlow digestion and absorptionLower blood fatDough treatmentBakery productsFlavorSesamum
The invention relates to a resistant starch roast cake which belongs to the technical field of food and is characterized in that resistant starch is added in flour and the cake is made by raw materials in the following weight portions: 100 portions of flour, 25 portions to 30 portions of water, 2 portions of salt or 10 portions to 15 portions of sugar, 8 portions of soybean flour, 5 portions to 10 portions of coarse grain flour, 30 portions to 80 portions of sesame, 2 portions of honey and 8 portions of egg; the flour contains 10 weight portions to 90 weight portions of resistant starch. The resistant starch roast cake of the invention has balanced nutrition, diversified and unique flavor, does not increase blood sugar too quickly after being used, regulates the blood sugar level and is suitable to be eaten by diabetic patients, is health caring, good for health care and disease prevention of the human body, and preferable in taste, flavor and color compared with traditional roast cakes.
Owner:张明
Weight-reducing jelly and preparation method thereof
The invention relates to a weight-reducing jelly which mainly comprises Jew's-ear, a sweetening agent without heat value, a gelling agent, an emulsifying agent and water. The preparation method of theweight-reducing jelly comprises the steps of preparing Jew's-ear slurry, preparing a jelly colloid and preparing the weight-reducing jelly. In the invention, the Jew's-ear has the functions of lowering blood sugar and blood fat, resisting cancers and beautifying the face, has brown color, soft handfeel, delicious taste and abundant nutrition and can be used in meat or vegetable dish; an auxiliaryagent is rivier giantarum micropowder with the functions of reducing the weight, cleaning the stomach, conditioning the bowel, expelling toxin and relaxing bowels; and aspartame can not cause the raising of the blood sugar and is suitable for a diabetic to use, and the added modified starch can obviously enhance the elasticity and the gel strength of the jelly. The jelly is a health-care food with the functions of lowering the blood sugar and the blood fat, reducing the weight, resisting the cancers, beautifying the face and the like.
Owner:FUJIAN AGRI & FORESTRY UNIV
Protein solid beverage and preparation method and application thereof
InactiveCN105876585APromote growthReduce in quantityFood ingredient functionsProtein food ingredientsAcute hyperglycaemiaBeta-Carotene
The invention discloses a protein solid beverage, which mainly includes protein powder, β-glucan, L-carnitine, β-carotene, vitamin D3, vitamin E, and vitamin B 1 , Vitamin B 2 , niacin, pantothenic acid, vitamin B 6 , folic acid, vitamin B 12 , vitamin C, calcium, magnesium, zinc and chromium. The protein solid beverage of the present invention has a reasonable formula, and solves the problems of obesity, hyperglycemia, hyperlipidemia and hypertension from the aspects of the speed of blood sugar rise, the efficiency of blood sugar burning and utilization, and the efficiency of fat metabolism.
Owner:周姝
Plant beverage and preparation method thereof
The invention discloses a plant beverage. The plant beverage is characterized by being prepared from the following raw materials in parts by weight: 50-150 parts of mulberry leaves, 50-150 parts of hawthorn fruits, 1-100 parts of broadleaf holly leaves, 1-100 parts of kudzu vine roots, 1-100 parts of chrysthemum morifolium ramat, 1-100 parts of selfheal, 1-100 parts of cassia seeds and 1-100 parts of purslane. In order to add the mouthfeel, 200-300 parts of erythritol, 1-50 parts of stevioside and 1-50 parts of sucralose can be further added. The invention also discloses a preparation method of the plant beverage. The plant beverage disclosed by the invention is good in mouthfeel, is moderate in sweetness, meets the needs of a diabetic patient on drinking a sweet beverage without increasing blood sugar, is suitable for the normal people to drink, is obvious in effect in reducing hypertension, hyperlipidemia and hyperglycemia, has the effects of clearing internal heat, improving eyesight, eliminating polydipsia, helping producing saliva, slaking thirst, promoting dieresis and the like, and is good in health effect.
Owner:叶节和
Dietary fiber-rich food capable of delaying blood glucose elevation and processing method of dietary fiber-rich food
ActiveCN107006781ADelay blood sugar riseNitrogen solubility index increasedFood shapingFood ingredient functionsIngested foodDietary fibre
The invention relates to a dietary fiber-rich food capable of delaying blood glucose elevation and a processing method of the dietary fiber-rich food. The dietary fiber-rich food is a low blood glucose generation index food prepared from natural raw materials and is beneficial to inhibiting sudden rise of blood glucose after being eaten. The dietary fiber-rich food is characterized in that based on soybeans, one or more of wheat bran, seeds, nuts and dehydrated fruits and vegetables are added, wherein the content of protein is 30-50 percent, the content of dietary fibers is 10-30 percent, the content of fat is 2-10 percent, and the content of a carbohydrate is 15-30 percent. The processing method comprises the following steps: carrying out one-step formation and ageing on a powdery raw material mixture rich in the dietary fibers and the protein by adopting a high-temperature screw extrusion technology. By adopting the processing method, strip, flake or block foods can be processed and obtained, a product is not liable to break after being cooked, the harsh feeling of insoluble dietary fibers is eliminated, and the dietary fiber-rich food is fine, smooth, tough and chewy in taste and convenient to eat and can be eaten after being cooked or being soaked with hot water for several minutes.
Owner:山东谷霖食品科技有限公司
Sugar-free egg roll and method for producing the same
InactiveCN101461403AEasy to eatExtended shelf lifeBakery productsFood preparationSpecific populationSugar free
The invention relates to a sugar-free egg roll, which is made from the following materials according to the weight proportions of: egg 100-200 parts, sugar-free modifying agent 50-200 parts, cake flour 50-250 parts, Ammonium bicarbonate 1-20 parts, sugar-free milk powder 2-20 parts, butter 20-100 parts and anhydrous butter 20-80 parts. The sugar-free egg roll of the present invention has a crisp and soft mouth feel, is made from the main material of sugar-free modifying agent, consequently, will not increase blood sugar, and is more suitable for a specific population.
Owner:TIANJIN PACIFIC PHARMA
Wolfberry and sea-buckthorn fruit juice and preparation method thereof
InactiveCN107252024AEasy to integrateStrong fragranceFood ingredient as colourFood ingredient as taste affecting agentSaccharumSucrose
Owner:格尔木云朵枸杞科技有限责任公司
Application of Quanmasu in preparation of drugs for treatment of diabetes
InactiveCN105935374ADefinitive role in the treatment of diabetesGood for treating thirstMetabolism disorderUrinary disorderCannabisAbnormal glucose tolerance
The invention discloses application of Quanmasu in preparation of drugs for treatment of diabetes. The Quanmasu is prepared by uniform mixing of an industrial hemp fructus cannabis extract and 99.7-0.3 parts by weight of industrial hemp Huomasu. Experiments prove that the Quanmasu can significantly reduce the blood glucose value of animals with diabetes, improve abnormal glucose tolerance, improve abnormal lipid metabolism, also has an inhibitory effect on blood glucose rise in normal animals after oral taking of glucose, and has no obvious influence on the blood glucose of normal animals. Drug therapy clinical observation is carried out on 100 cases of patients with type II diabetes and finds that a Quanmasu active component has a blood glucose lowering effect and the total effective rate reaches 95%. Quanmasu has medication safety and has definite blood glucose lowering efficacy.
Owner:云南瑞酚生物科技有限公司
Processed konjak food or drink having effect of inhibiting increase in blood sugar level
InactiveCN104105415AImprove food and drinkEating without difficultyMetabolism disorderFood preparationAdditive ingredientBULK ACTIVE INGREDIENT
Owner:KAGAWA UNIVERSITY +1
Preparation method of sugar-isolated conditioning and supplementing collagen beverage
PendingCN112136990ABlock decomposition and absorptionBarrier generationSugar food ingredientsNatural extract food ingredientsBiotechnologySucrose
The invention discloses a preparation method of sugar-isolated conditioning and supplementing collagen beverage. The preparation method comprises the following steps: step 1, preparing the following raw materials: 4% of collagen peptide, 5% of resistant dextrin, 5% of passion fruit concentrated juice, 5% of apple concentrated juice, 5% of stachyose, 4% of elastin peptide, 4% of haematococcus pluvialis, 3% of erythritol, 4% of sugar alcohol, 3% of L-ascorbic acid, 6% of L-arabinose; 5% of hawthorn powder, 5% of houttuynia cordata, 5% of instant green tea powder, 4% of olive fruit powder, 6% ofwhite kidney bean extract, 6% of grape seed extract, 5% of black ginger, 4% of asparagus powder, 5% of citric acid, 5% of sodium citrate and 1% of edible essence; step 2, feeding and stirring; step 3,filtering; step 4, sterilization treatment; step 5, detection; step 6, homogenizing; and step 7, filling. The beverage has functions of blocking decomposition and absorption of starch and sucrose, controlling rise of blood sugar, and blocking generation of AGEs; promoting metabolism of AGEs, adjusting the intestines, brightening complexion, and delaying aging; supplementing collagen peptides, supplementing elastin peptides, preventing collagen loss, promoting collagen synthesis and the like.
Owner:吴宜
Method for constructing rat model for proliferative diabetic retinopathy (PDR)
PendingCN112602668AFit phenotypeLow costCompounds screening/testingAnimal husbandryDyslipidemiaDiabetes retinopathy
The invention belongs to the technical field of diabetic animal model construction, and particularly relates to a method for constructing a ZDF (Zucker diabetic fatty) rat model for proliferative diabetic retinopathy (PDR). The method for constructing the model with PDR comprises the following steps: carrying out high-fat and high-sugar diet feeding on ZDF rats, and inducing hyperglycemia formation and dyslipidemia to obtain the rat model for PDR. Experiments find that the rat model obtained by the method can be successfully constructed, the obtained model has obviously increased blood sugar, abnormal lipid metabolism, retinal neovascularization indicated by fundus angiography FFA, vitreous opacity, retinal inner layer thinning indicated by OCT, retinal inner layer thinning indicated by pathology, remarkable reduction of ganglion cells and alteration of garland-like loss of the outer nuclear layer, the modeling time is short, and the application prospect is excellent.
Owner:WEST CHINA HOSPITAL SICHUAN UNIV +1
Health-care food capable of adjusting body immunity function and inhibiting increasing of blood glucose
PendingCN109123621AFood safetyImprove autoimmunityDough treatmentFood shapingSide effectImmunocompetence
The invention discloses health-care food capable of adjusting body immunity function and inhibiting increasing of blood glucose. Black highland barley is taken as a main food material, pueraria lobate, polygonatum odoratum, Chinese yam, rhizoma polygonati, lycium ruthenicum, corn stigma and chickpea are taken as accessory ingredients, and through means of washing, drying, stir-frying, grinding, sub-packaging and the like, the raw materials can be prepared into the health-care food capable of being taken as daily staple food, adjusting body immunity function and inhibiting increasing of blood glucose. According to the health-care food, a Chinese traditional method of homology of medicine and food is utilized, the immunocompetence is effectively improved, the blood glucose content is reduced, fat metabolism is accelerated, it is avoided that the diabetes and the elderly complication occur, and significant effects are achieved on adjuvant therapy and diabetes prevention. The production issimple, raw materials are easy to purchase, the production process has no environmental pollution, and the health-care food can be eaten safely and reliably and have no toxic and side effects.
Owner:潘夕良
Weight-reducing and lipid-lowering whole-grain biscuit and production method thereof
InactiveCN107927082AGive full play to the nutritional advantages of physical fitnessGood physical propertiesDough treatmentModified nutritive productsLipid formationLife quality
The invention relates to a weight-reducing and lipid-lowering whole-grain biscuit and a production method thereof, and belongs to the food processing technology. After whole grains are screened to remove impurities, edible fungi, namely auricularia auricular and pleurotus citrinopileatus, are added for blending, shaping, baking and production of the whole-grain biscuit after physical property andprocessing characteristic improvement. The product is loose and crispy, does not collide with the mouth, does not stick to teeth, and is excellent in taste. The product contains whole-grain nutritional ingredients of the edible fungi, is especially suitable for consumers with overweight and constipation to eat, has the effects of reducing weight, lowering lipid, resisting constipation and delayingblood sugar increase, widens the application range of the edible fungi and the whole grains, provides diversity of deep processing of the edible fungi and the whole grains, gives full play to the body building nutrition advantage of the edible fungi and the whole grains, makes contribution to improving the living quality of people, and is environmentally friendly in the production process, free of generation of waste residues, waste gas and harmful substances and safe to eat; no essence, pigments, antioxidant and preservatives are used.
Owner:吉林省双胜丰药业有限责任公司
Sugar-controlled rice cake
InactiveCN106333234AAvoid absorptionInhibition of secretionFood ingredient functionsTagatoseFat intake
The invention discloses a sugar-controlled rice cake. The sugar-controlled rice cake is used for preventing absorption of sucrose and glucose, and is prepared from, by mass, 40%-80% of rice, 1%-30% of corn, 1%-20% of egg liquid, 1%-50% of sucrose, 1%-30% of L-arabinose, 1%-30% of tagatose and 3%-6% of water. A making method of the sugar-controlled rice cake includes the steps of 1, weighing; 2, powder grinding; 3, rice ball making, 4, mold molding; 5, steaming; 6 finished product packaging. According to the sugar-controlled rice cake, as the L-arabinose and the tagatose are added into the raw materials, absorption of the human body to the sucrose and the glucose is stopped, postprandial blood sugar increasing is inhibited, fat intake is reduced, the problem that diabetes crowds and crowds avoiding sugar eat rice cakes is solved, and the sugar-controlled rice cake can also be used for solving the problem that a traditional cake is high in sugar, oil and fat.
Owner:HEFEI KANGQIAO IND & TRADE CO LTD
Medical electrolyte composition and preparation method thereof
PendingCN111011863AReduce contentReduce fearInorganic compound food ingredientsFood ingredient functionsCrystalline fructoseInsulin resistance
The invention relates to a medical electrolyte composition comprising the following components in percentage by mass: 8%-22% of maltodextrin, 2%-6% of crystalline fructose, 0.3%-3% of oligosaccharide,0.1%-0.7% of composite minerals, 0.2%-1% of citric acid, 0%-0.05% of a food essence and the balance of water. According to the medical electrolyte composition disclosed by the invention, monosaccharide (fructose) and polysaccharide (maltodextrin and oligosaccharide) are mixed for use, and various sugars are gradually absorbed by human body to slowly release energy by reducing the content of the monosaccharide, so that the blood sugar rises slowly after the composition is drunk, and the satiety duration is prolonged. The medical electrolyte composition disclosed by the invention can gentle blood sugar for a patient before an operation, reduce hunger sensation and is beneficial to defecation and intestinal tract cleaning, so that the living state of the patient is improved and maintained, and preoperative fear and nervous psychology of the patient are reduced. In addition, the effect of the postoperative insulin resistance reaction of the patient is not obviously different from that ofa traditional intestinal tract preparation method.
Owner:量子高科(广东)生物有限公司
Agent for Suppressing Elevation of Blood GIP Level, Agent for Suppressing Elevation of Blood Insulin Level, Agent for Lowering Blood Triglyceride Level After Meal Ingestion, and Agent for Suppressing Elevation of Blood Glucose Level
InactiveUS20130281367A1Suppressing elevationImprove the level ofOrganic active ingredientsHormone peptidesElevated insulinBlood insulin
An agent for suppressing elevation of blood GIP level, an agent for suppressing elevation of blood insulin level, an agent for lowering blood triglyceride level after meal ingestion and an agent for suppressing elevation of blood glucose level, these agents containing potassium polyglutamates as active ingredients.
Owner:KAO CORP
Passive time released solute treatment
InactiveUS20090175925A1Improve blood sugar levelsRelease can be affectedBiocideOrganic active ingredientsMedicineIncreased blood sugar
Devices and methods for delivery of a solute to increase blood sugar levels between certain hours in a form that allows for gradual delivery. One variation includes devices and methods for the timed release of a solute of carbohydrate, typically dextrose.
Owner:NELSON CHARLES
Momordica grosvenori whole-wheat bread and preparation method thereof
InactiveCN109156491ASoft textureIncrease softnessDough treatmentBakery productsWater vaporPolydextrose
An embodiment of the present invention provides a momordica grosvenori whole-wheat bread and a preparation method thereof. Water-soluble dietary fiber can supplement the dietary fiber content of the whole wheat bread. At the same time, the water-soluble dietary fiber is mainly low-fat and low-calorie substances such as pectin, polydextrose and carboxymethyl cellulose and is sticky, the formation of the gluten by whole wheat flour in a mixing process can be promoted, the processing and formation are easy, and therefore, the limit of the content of the whole wheat flour is broken. In addition, the water-soluble dietary fiber can form a reticular organizational structure with a support effect during baking, at the same time, generated carbon dioxide gas or water vapor is coated in the reticular structure, and the bread is softer. When the water-soluble dietary fiber is in contact with the water vapor for a certain time, the water-soluble dietary fiber is slowly dissolved, fine microporesare left, the fine micropores are formed in high temperature, and the softness of the bread is further improved. In addition, a traditional sugar additive is substituted by momordica grosvenori concentrate, and an increase in blood sugar is not caused.
Owner:HUNAN AIDALUN TECH CO LTD
Sugar-controlled plant protein beverage
InactiveCN106360215AInhibit blood sugar riseAvoid absorptionFood ingredient functionsMilk substitutesTagatoseSodium lactate
The invention discloses a sugar-controlled plant protein beverage, namely a plant protein beverage capable of restraining absorption of saccharose and glucose. The sugar-controlled plant protein beverage is made from the following raw materials in percentage by mass: 25-90% of fresh peanuts (or plant protein), 0.2-3% of glyceryl monostearate, 0.1-30% of L-arabinose, 0.1-30% of tagatose, 5-50% of saccharose, 0.01-0.2% of sodium lactate, 0.3-5% of guar gum, 10-40% of soybeans, 10-40% of hickory nuts, 10-40% of macadamia nuts, 10-40% of apricot kernels, and 1-15% of water. The sugar-controlled plant protein beverage is made through the following making steps: a step I, performing rough grinding; a step II, performing fine grinding; a step III, performing hydrolysis treatment; a step IV, performing mixing; a step V, performing sterilization; a step VI, performing bottling; and a step VII, performing sealed packaging. According to the sugar-controlled plant protein beverage disclosed by the invention, the L-arabinose and the tagatose are added to the raw materials, so that the absorption of human bodies to the saccharose and the glucose is avoided, the rise of postprandial blood sugar is restrained, the fat intake is reduced, and the problem that diabetes crowds and crowds preventing eating sugar cannot drink lactic acid bacteria beverages is solved.
Owner:HEFEI KANGQIAO IND & TRADE CO LTD
Mixed cereal beverage
The invention aims at providing a mixed cereal beverage. Every 1,000 parts by weight of the mixed cereal beverage is characterized by being prepared from, by weight, 20-30 parts of crystalline fructose, 1.5-3.0 parts of a stabilizer, 80-100 parts of enzymatic oat puree, 30-60 parts of enzymatic highland barley puree and 10-20 parts of fructooligsacchride. The mixed cereal beverage has the advantages that the crystalline fructose is added, the crystalline fructose is monosaccharide, the sweetness of the crystalline fructose is 1.3-1.8 times that of sucrose, and the crystalline fructose can promote growth of beneficial bacteria and inhibit harmful bacteria in a human body, is rapid to absorb and cannot cause blood glucose to rise or cause dental caries. The mixed cereal beverage also has the advantages of being reasonable in raw material proportioning, easy to process and prepare, rich in nutrient and beneficial for health of the human body.
Owner:COFCO GROUP +1
3-deoxy-5-hydroxy-1-amino carbohydrate compound and application thereof
ActiveCN111748000AStrong inhibitory activityStable chemical structureOrganic active ingredientsSugar derivativesCyclohexanoneSucrose
The invention belongs to the field of pharmacy, and particularly relates to a 3-deoxy-5-hydroxy-1-amino carbohydrate compound with a general formula shown in the specification and an application of the 3-deoxy-5-hydroxy-1-amino carbohydrate compound, and R is described in the claims and the specification. The protected 3-deoxy-5-hydroxycyclohexanone is synthesized through a stereoselective reduction method and a position selective reduction method, and the compound has a novel carbohydrate skeleton. The preparation method comprises the following steps: enabling a compound to react with small molecular amines by virtue of a reductive amination method, so as to obtain a corresponding target object protected by a protecting group, and finally, carrying out a deprotecting group reaction, so asto obtain an amino carbohydrate target object with 3-deoxy-5-hydroxyl structural characteristics. The target object has good inhibitory activity on alpha-glycosidase, and has a significant inhibitoryeffect on blood glucose rise of normal ICR mice after sucrose loading, and the target object can be used for further development of hypoglycemic drugs.
Owner:SHENYANG PHARMA UNIVERSITY
Sugar-controlled green bean cake
InactiveCN106333251AInhibit blood sugar riseAvoid absorptionLipidic food ingredientsFood ingredient functionsTagatoseFat intake
The invention discloses a sugar-controlled green bean cake. The sugar-controlled green bean cake is used for inhibiting absorption of sucrose and glucose, and is prepared from 1%-100% of green beans, 0.1%-30% of L-arabinose, 0.1%-30% of tagatose, 5%-50% of sucrose, 10%-30% of sesame oil and a proper amount of purified water. A making method includes the steps of 1, green bean powder preparing; 2, green bean material preparing; 3, forming; 4, finished product packaging. According to the sugar-controlled green bean cake, as the L-arabinose and the tagatose are added into the raw materials, absorption of the human body to the sucrose and the glucose is stopped, postprandial blood sugar increasing is inhibited, fat intake is reduced, the problem that diabetes crowds and crowds avoiding sugar eat green bean cakes is solved, and the sugar-controlled green bean cake can also be used for solving the problem that a traditional cake is high in sugar, oil and fat.
Owner:HEFEI KANGQIAO IND & TRADE CO LTD
Sugar control composition containing quinoa and preparation method thereof
PendingCN112826014APrevent diseaseImprove metabolic disordersFood ingredient functionsInsulin responseReceptor
The invention discloses a sugar control composition containing quinoa and preparation method thereof. The preparation method comprises the following steps: respectively weighing the following components in percentage by mass: 25-40% of quinoa, 10-20% of purple rice, 10-20% of white kidney beans, 10-20% of oats and 10-20% of walnuts, the sum of the mass percentages of the components being 100%; in the formula, vitamin B1 in the quinoa and coarse cereals in the formula can maintain normal glycometabolism and nerve conduction functions of diabetic patients, and can help diabetic patients to maintain capillary health and avoid microangiopathy; so that the composition is capable of improving the kidney cell metabolism disorder caused by hypertension, wherein magnesium can better help the blood sugar of the diabetic patient to be converted into energy, and meanwhile insulin response is improved. In addition, the n-3 series of polyunsaturated fatty acids in the walnuts can help and enhance cell activity, then increase insulin receptors, make insulin very sensitive, increase blood sugar consumption and convert blood sugar into glycogen.
Owner:XIAN MEDICAL UNIV
Sweet biscuit with low glycemic index and preparation method thereof
PendingCN114304222ALow glycemic indexMake up for diversityDough treatmentLeguminous plant bakery productsBiotechnologyGlycaemic index
The invention discloses a low glycemic index sweet biscuit and a preparation method thereof, and relates to the technical field of food processing. The biscuit is prepared from the following raw materials in parts by mass: mixed coarse cereal powder, whey protein powder, white kidney bean powder, egg white, xylitol, erythritol, galactooligosaccharide, phytostanol ester, resistant dextrin and a bulking agent, the mixed coarse cereal powder is prepared by crushing quinoa, red beans, peas, oats, buckwheat, barley, red rice, coix seeds, millet and germinated brown rice. The mixed coarse cereal powder is adopted to replace wheat flour, so that the defect that the wheat flour is indeed diverse in vitamins and minerals is overcome; meanwhile, the glycemic index of the mixed coarse cereal powder is lower than that of wheat flour, the digestion speed is low, and the defect that blood sugar rises fast can be relieved; sucrose is replaced by erythritol and galactooligosaccharide, so that the calorie of the biscuit is reduced, and the biscuit is suitable for diabetics and people who lose weight to eat; egg white and xylitol are added; the intake taste of the biscuit is improved.
Owner:ANHUI QINGSONG FOOD
Hypoglycemic embryo steamed bun and making method thereof
PendingCN110522027ADecreased energy metabolismRepair energy metabolismFood scienceSodium carboxymethylcelluloseDecomposition
The invention discloses a hypoglycemic embryo steamed bun and a making method thereof. The hypoglycemic embryo steamed bun is prepared from the following raw materials in parts by mass: 70-100 parts of wheat flour, 10-20 parts of protein mulberry, 5-15 parts of yellow millet, 5-15 parts of corn, 1-5 parts of chromium-rich yeast, 5-10 parts of shortening, 0.1 to 1 part of soybean phospholipid, 0.1to 0.5 parts of monoglyceride, 0.1 to 1 part of pectin, 0.1 to 1 part of xanthan gum, 0.1 to 1 part of sodium carboxymethyl cellulose, 0.5 to 5 parts of trehalose and 50 to 63 parts of water. The protein mulberry and chromium-rich yeast are added into the raw material formula, coarse food grains are added, dietary fibers are further added, compatibility is scientific, and the steamed bun has the functions of reducing the important pathogenesis of diabetes and repairing cell energy metabolism, the activity of alpha-glucosidase is inhibited, the decomposition of starch and food into glucose andfructose is inhibited and delayed, and the rise of postprandial blood sugar is obviously inhibited, so that the blood sugar effect is gradually adjusted and stabilized, and the blood sugar reducing effect is remarkable. The hypoglycemic embryo steamed bun provided by the invention is very common in raw materials, simple in process and easy to realize industrial production.
Owner:HUNAN UNIV OF HUMANITIES SCI & TECH
Shaddock peel containing weight loss biscuits
InactiveCN106070478AAvoid accumulationLow in sugarDough treatmentBakery productsFlos chrysanthemiSugar
The invention discloses shaddock peel containing weight loss biscuits. The shaddock peel containing weight loss biscuits are mainly prepared from, by weight, 100 parts of flour, 6 parts of flos chrysanthemi, 12 parts of shaddock peels, 18 parts of pericarpium citri reticulatae, 9 parts of fructus crataegi, 14 parts of egg white, 5 parts of salad oil, 0.05 part of vitamins, 0.01 part of camptothecin, 0.02 part of troxerutin, 0.03 part of kaempferol, 0.5 part of granulated sugar and 0.1 part of salt. The shaddock peel containing weight loss biscuits are low in sugar content, crispy and tasty and are capable of effectively replenishing human body energy without increasing blood sugar excessively, and high nutritional healthcare value is achieved; the problem of functional singleness of existing biscuits is solved, weight loss and lipid reduction can be realized in eating of the biscuits, and the shaddock peel containing weight loss biscuits are suitable for people requiring weight loss or high in blood lipid.
Owner:开平市水口镇卡摩商行
Traditional Chinese medicine decoction for treating diabetes
InactiveCN105031395AReasonable formulaSafe to takeMetabolism disorderPlant ingredientsMedicinal herbsBlumea
The invention discloses traditional Chinese medicine decoction for treating diabetes. The traditional Chinese medicine decoction is prepared from the following medicinal materials in parts by weight: 41-63 parts of pueraria lobata, 21-38 parts of semen coicis, 19-32 parts of caulis mahoniae, 32-46 parts of blumea camphor, 25-42 parts of lysiontus pauciflorus, 30-48 parts of folium sauropi, 11-28 parts of wingedtooth laggera herb, 15-28 parts of trifokliate-orange bark scrap and 9-18 parts of littleflower stringbush bark and root. The traditional Chinese medicine decoction for treating diabetes provided by the invention is reasonable in formula, convenient and safe to take, free from toxic and side effect, definite and obvious in curative effect by clinical verifications, besides, several years of clinical observation prove that the traditional Chinese medicine decoction prepared by adopting the preparation method can obviously improve symptoms like polydipsia, diuresis, polyphagia, emaciation and fatigue and lack of strength that are caused by diabetes, lower blood glucose, treat qi and yin deficiency type diabetes with symptoms of urine sugar and increased blood sugar, and has a remarkable curative effect.
Owner:王璐
Low-sugar beverage containing insect protein and preparation method thereof
InactiveCN108967758AFull of nutritionEasy to drinkFood ingredient functionsTreatments waterAmino acid composition
The invention relates to low-sugar beverage containing insect protein, the low-sugar beverage containing insect protein is prepared from the following components in parts by weight: 30 to 60 parts ofcoconut juice, 2 to 10 parts of rhizoma curcumae longae juice, 5 to 15 parts of insect enzymolysis juice, 5 to 15 parts of sugar, 0.05 to 0.2 part of a compound thickener, 0.1 to 0.3 part of a sour agent, 50 to 80 parts of treatment water. According to the low-sugar beverage containing insect protein, insects, rhizoma curcumae longae and coconut juice are taken as main components, functional oligosaccharide is added so as not to increase blood sugar, can be eaten by patients with diabetes, the coconut juice is a natural sweet supplement, the composition of which is similar to that of human plasma; at the same time, the insects have abundant crude protein and reasonable amino acid composition, which makes the beverage have high quality protein source; at the same time, curcumin was added tomake the product have the functions of protecting liver and dispelling the effects of alcohol.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Heavy oil pudding and method for producing the same
The invention relates to a high-ratio pudding and preparation method thereof, which is characterized in being made from the following materials of the weight parts of: sugar-free modifying agent 50-200 parts, cake oil 5-20 parts, egg 150-700 parts, liquid xylitol 200-400 parts, cake flour 200-800 parts, baking powder 10-30 parts, custard powder 10-30 parts and liquid edible oil 200-700 parts. The high-ratio pudding of the present invention has a crisp and soft mouth feel, is made from the main material of sugar-free modifying agent, consequently, will not increase blood sugar, and is more suitable for diabetes patients.
Owner:天津金世制药有限公司
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