CN102100270A - Highland barley fermentation blood sugar-reducing food or drink and preparation method thereof - Google Patents
Highland barley fermentation blood sugar-reducing food or drink and preparation method thereof Download PDFInfo
- Publication number
- CN102100270A CN102100270A CN 201010609279 CN201010609279A CN102100270A CN 102100270 A CN102100270 A CN 102100270A CN 201010609279 CN201010609279 CN 201010609279 CN 201010609279 A CN201010609279 A CN 201010609279A CN 102100270 A CN102100270 A CN 102100270A
- Authority
- CN
- China
- Prior art keywords
- highland barley
- fermentation
- parts
- blood sugar
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to highland barley fermentation blood sugar-reducing food or drink and a preparation method thereof and also relates to the field of biological fermentation food, in particular to food or drink prepared from a highland barley fermentation matrix and a preparation method thereof. The highland barley fermentation blood sugar-reducing food or drink comprises raw materials of highland barley, the root of kudzu vine, fagopyrum tataricum, folium mori, green tea, cinnamon and the like. The preparation method comprises the steps of cooking the highland barley, performing inoculating fermentation, performing sterilization, mixing and the like. The highland barley fermentation blood sugar-reducing food or drink and the preparation method thereof have the advantages that: the highland barley serves as the fermentation matrix; a medicinal and edible medicinal material with function of reducing blood sugar and medicinal and edible fungus with function of improving immunity are fermented together by a modern solid fermentation technology to prepare a fermentation product; and the fermentation product has the functions of reducing blood sugar and improving immunity.
Description
Technical field:
The highland barley hypoglycemic food drink and preparation method thereof that ferments relates to the biofermentation field of food.Specifically a kind of is the food or the drink of fermentation substrate preparation with the highland barley, and its preparation method.
Background technology:
At present, fermented food and drink are a lot of on the market, but but do not see food and the drink that utilizes highland barley, medicine food bacterial classification and medicine food Chinese medicine to ferment and make.
Summary of the invention:
The problem to be solved in the present invention is exactly that a kind of food and drink that utilizes highland barley, medicine food bacterial classification and medicine food Chinese medicine to ferment and make is provided at above deficiency.Its technical scheme is as follows:
It contains the raw material of following weight parts:
Highland barley 1000-1200 part, root of kudzu vine 25-35 part, duck wheat 20-30 part, mulberry leaf 15-25 part, green tea 5-20 part, Chinese cassia tree 5-15 part.
Its preparation method may further comprise the steps:
1) boiling: with highland barley 1000-1200 part, add water and do not have highland barley 8-10 centimetre, boil and boil 20-30 minute;
2) cooling: the highland barley of boiling is drained away the water, airing, thickness is no more than 3cm, is cooled to 29-31 ℃;
3) inoculation fermentation:
1. prepare the lucid ganoderma fungus seed: the female kind of lucid ganoderma fungus taken out, receive on the activation medium, the seed after the activation is transferred on the secondary medium again, cultivated 7-8 days down for 28 ± 0.5 ℃ from 4 degrees centigrade refrigerator;
2. pretreatment with Chinese medicine: root of kudzu vine 25-35 part, duck wheat 20-30 part, mulberry leaf 15-25 part, green tea 5-20 part, the sterilization of Chinese cassia tree 5-15 part is standby;
3. inoculation fermentation: the lucid ganoderma fungus seed is inoculated on the highland barley of airing, stir, in temperature is that 26-28 ℃, humidity are condition bottom fermentation 4-5 days of 50%-80%, tunning, the inoculum concentration of lucid ganoderma fungus seed is the 8%-10% of airing highland barley weight;
4) sterilization: the tunning oven dry is pulverized, get solid highland barley fermented food after the sterilization.
Above tunning is made the highland barley fermented beverage by following method:
1) tunning is added water boiling lixiviate 1-2 time that 6-8 doubly measures, each 1-1.5 hour, filter merging filtrate;
2) sterilization: filtrate is heated to 70-80 ℃, heated 30 minutes;
3) modulation: the filtrate after will sterilizing adds 2-3 and doubly measures pure water and be modulated into the highland barley fermented beverage.
Highland barley is the highest crop of beta glucan in the wheat crops in the world, is 6.57% according to detecting the highland barley Beta-dextran average content, and the improved seeds highland barley can reach 8.6%, is 50 times of wheat average content.Beta glucan prevents colon cancer by reducing intestinal mucosa with contacting with the carcinogenic microbial action of indirect inhibition of carcinogen; Synthetic angiocardiopathy preventing by reducing blood lipid and norcholesterol; Prevent and treat diabetes by control blood sugar, have the effect that improves the body defence capability, regulates circadian rhythm.
Glossy ganoderma is considered to tonifying Qi peace soul always, the celestial grass of the good medicine of promoting longevity.Modern study proof glossy ganoderma all has certain effect for the mankind's nervous system, respiratory system, internal system, metabolic system and cardiovascular system, and the immunity of organisms of raising, protecting liver and detoxication, many-sided effect such as hypoglycemic, antitumor, antibacterial are arranged.
The root of kudzu vine is cool in nature, gas is flat, flavor is sweet, the tool heat-clearing, falls effects such as fire, toxin expelling.Modern medicine study shows: the root of kudzu vine have the effect of tangible reduction blood sugar, and the contained flavone compound of the root of kudzu vine has effect for reducing blood fat, can reduce serum cholesterol, reduces oily three esters, is used for the treatment of hyperglycaemia, and the high fat of blood illness has significant curative effect.
Duck wheat nature and flavor hardship, flat, cold, the effect that useful strength, sharp knowledge, the wide intestines of sending down abnormally ascending are good for the stomach.Traditional medicine and modern medicine confirm that all duck wheat has effects such as hypoglycemic, reducing blood lipid, urine glucose lowering, anti-constipation, is called " three fall food " and " 21 century human beings'health food " by the expert.
The mulberry leaf flavor is sweet, hardship; Cold in nature.Has dispelling wind and heat from the body, clearing away the lungheat and moisturizing, suppressing liver-YANG, effect such as clear liver and improve vision.The blood sugar that wherein contained steroidal is induced several different methods raises blood sugar reducing function is all arranged, and can promote glucose sugar to be converted into glycogen, but not change the blood sugar of intact animal.
Green tea green tea China is described as " state's drink ".Modern science studies confirm that in a large number, tealeaves contains and the closely-related biochemical composition of health, tealeaves not only has to refresh oneself and clears away heart-fire, clearing away summerheat, eliminates indigestion and phlegm, goes greasy fat-reducing, the relieving restlessness that clears away heart-fire, detoxifcation to sober up, promote the production of body fluid to quench thirst, fall that fire makes eye bright, only pharmacological action such as dysentery dehumidifying, also to modern disease, as diseases such as Radiation sickness, cardiovascular and cerebrovascular diseases, cancers, certain pharmacological effect is arranged.Up-to-date scientific research result shows, the natural materials composition that keeps in the green tea all has special-effect to anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc.
The Chinese cassia tree extremely hot in nature, flavor is hot, sweet.It is supporing yang to have the fire of benefit, let the fire back to its origin, eliminating cold to stop pain, the effect of activating blood to promote menstruation.In addition, quench the thirst in addition, refreshing and detoxicating, excitor nerve maincenter, subdue fatigue, sober up, effect such as anti-inflammation and sterilization.
From finding out, the beneficial effect that the present invention has is:
1, the present invention mainly is to be fermentation substrate with the highland barley, the medicine-food two-purpose medicinal material that utilizes modern solid-fermented technique will have function of blood sugar reduction makes tunning with having the medicine food fungi co-fermentation that improves immunity function, and tunning has effective effect of lowering blood sugar and improves the function of immunity.
2, Chinese medicine can provide medicine food fungi required nutrition during the fermentation.
3, the inventive method can increase fermentation food drink kind, has positive effect to developing hypoglycemic novel fermentation food.
In order to show that product of the present invention has effect of lowering blood sugar and improves the function of immunity, 100 diabetics and immunocompromised person have been done the clinical observation of system:
The diagnosis of diabetes standard: new standard is defined as diabetes: one group because of defect of insulin secretion or and the insulin action defective cause, be the metabolic disease of feature with the hyperglycaemia, long-term hyperglycaemia can be damaged many organs (especially eye, kidney, nerve, heart, blood vessel), causes its dysfunction, depletion.Meet one of following three person and can be diagnosed as diabetes, but must in another day subsequently, repeat any one to make a definite diagnosis:
1, there is diabetic symptom (as: becoming thin of diuresis, many foods, unknown cause) to add random blood sugar 〉=11.1mmol/L or 200mg/dl.Random blood sugar refers to blood sugar whenever in one day.
2, fasting blood-glucose 〉=7mmol/L or 126mg/dl.(fasting blood-glucose refers to the blood sugar of fasting after at least 8 hours).Generally speaking, the fasting blood-glucose normal range (NR) is 70-110mg/dL, is higher than 126mg/dL and is diagnosed as diabetes.Normal person's fasting blood-glucose concentration in the morning is 80～120 milligrams of %.Fasting blood-glucose concentration surpasses 130 milligrams of % and is called hyperglycaemia.If blood sugar concentration surpasses 160～180 milligrams of %, discharge Here it is glycosuria with urine with regard to some glucose.Blood sugar concentration is lower than 70 milligrams of % and is called hypoglycemia.
Immunity is the defense mechanism of human body self, is human body identification and any foreign matter (virus, bacterium etc.) of eliminating external intrusion; Handle the ability of self cell and identification and the processing vivo mutations cell and the virus infected cell of old and feeble, damage, dead, sex change.Performances such as the general symptom of hypoimmunity has a delicate constitution, malnutritive, One's spirits are drooping, fatigue and weak, appetite reduction, sleep-disorder.
Instructions of taking:
50 experimenters are wherein taken the highland barley fermented food that the inventive method makes, every day one bag, every bag 25 grams.Perhaps the highland barley fermented food is added in other non-staple food ediblely, but the content that will guarantee to take in every day the highland barley fermented food is 25 grams;
Other 50 experimenters are taken the highland barley fermented beverage that the inventive method makes, drink and do not limit number of times, but one day the amount of drinking is 500ml.
Time of Administration: 90 days
Arm's length standard:
The blood sugar arm's length standard: all signs, transference cure, the blood sugar chemical examination is normal;
Immunity is normal: ears are wise, beard and hair is moist, and appetite is normal, and hyperglobulinemia increases, the spirit multiplication, and four limbs are strong.
Take the result:
Physical data:
Take after 90 days among 50 experimenters of highland barley fermented food, have 47 blood sugar chemical examinations normal, hypoglycemic efficient 94%; Normal or the raising of 48 immunity is arranged, improve immunity efficient 96%.Take among 50 experimenters of highland barley fermented beverage, have 46 blood sugar chemical examinations normal, hypoglycemic efficient 92%; Normal or the raising of 46 immunity is arranged, improve immunity efficient 92%.
Description of drawings:
Fig. 1 is a process chart of the present invention.
The specific embodiment:
Embodiment one:
Take by weighing each raw material by following weight portion:
1000 parts in highland barley, 35 parts of the roots of kudzu vine, 20 parts of duck wheats, 25 parts on mulberry leaf, 5 parts of green tea, 15 parts of Chinese cassia trees.
Its preparation method may further comprise the steps:
1) removal of impurities is cleaned: remove the foreign material and the dust that are mingled in the highland barley, and clean up with running water;
2) boiling: 1000 parts in the highland barley that will clean, add water and do not have highland barley 8-10 centimetre, boil and boil 20 minutes;
3) cooling: the highland barley of boiling is drained away the water, airing, thickness is no more than 3cm, is cooled to 29 ℃;
4) inoculation fermentation:
1. prepare the lucid ganoderma fungus seed: the female kind of lucid ganoderma fungus taken out, receive on the activation medium, the seed after the activation is transferred on the secondary medium again, cultivated 7 days down for 28 ± 0.5 ℃ from 4 degrees centigrade refrigerator;
2. pretreatment with Chinese medicine: with 15 parts of 35 parts of the roots of kudzu vine, 20 parts of duck wheats, 25 parts on mulberry leaf, 5 parts of green tea, Chinese cassia tree through cleaning, after the drying and crushing, standby with the high-pressure sterilizing pot sterilization;
3. inoculation fermentation: the lucid ganoderma fungus seed being inoculated on the highland barley of airing, stirring, is that 26 ℃, humidity are 50% condition bottom fermentation 4 days in temperature, tunning, the inoculum concentration of lucid ganoderma fungus seed is 8% of an airing highland barley weight;
5) sterilization: the tunning oven dry is pulverized, carry out getting solid highland barley fermented food behind the irradiation sterilization.
Solid highland barley fermented food can directly eat, and also can add in other non-staple food edible.
Embodiment two:
Take by weighing each raw material by following weight portion:
1200 parts in highland barley, 25 parts of the roots of kudzu vine, 30 parts of duck wheats, 15 parts on mulberry leaf, 20 parts of green tea, 5 parts of Chinese cassia trees.
Its preparation method may further comprise the steps:
1) removal of impurities is cleaned: remove the foreign material and the dust that are mingled in the highland barley, and clean up with running water;
2) boiling: 1200 parts in the highland barley that will clean, add water and do not have highland barley 8-10 centimetre, boil and boil 30 minutes;
3) cooling: the highland barley of boiling is drained away the water, airing, thickness is no more than 3cm, is cooled to 31 ℃;
4) inoculation fermentation:
1. prepare the lucid ganoderma fungus seed: the female kind of lucid ganoderma fungus taken out, receive on the activation medium, the seed after the activation is transferred on the secondary medium again, cultivated 8 days down for 28 ± 0.5 ℃ from 4 degrees centigrade refrigerator;
2. pretreatment with Chinese medicine: with 5 parts of 25 parts of the roots of kudzu vine, 30 parts of duck wheats, 15 parts on mulberry leaf, 20 parts of green tea, Chinese cassia tree through cleaning, after the drying and crushing, standby with the high-pressure sterilizing pot sterilization;
3. inoculation fermentation: the lucid ganoderma fungus seed being inoculated on the highland barley of airing, stirring, is that 28 ℃, humidity are 80% condition bottom fermentation 5 days in temperature, tunning, the inoculum concentration of lucid ganoderma fungus seed is 10% of an airing highland barley weight;
5) sterilization: the tunning oven dry is pulverized, carry out getting solid highland barley fermented food behind the irradiation sterilization.
Embodiment three:
Take by weighing each raw material by following weight portion:
1100 parts in highland barley, 30 parts of the roots of kudzu vine, 25 parts of duck wheats, 20 parts on mulberry leaf, 12 parts of green tea, 8 parts of Chinese cassia trees.
Its preparation method may further comprise the steps:
1) removal of impurities is cleaned: remove the foreign material and the dust that are mingled in the highland barley, and clean up with running water;
2) boiling: 1100 parts in the highland barley that will clean, add water and do not have highland barley 8-10 centimetre, boil and boil 25 minutes;
3) cooling: the highland barley of boiling is drained away the water, airing, thickness is no more than 3cm, is cooled to 30 ℃;
4) inoculation fermentation:
1. prepare the lucid ganoderma fungus seed: the female kind of lucid ganoderma fungus taken out, receive on the activation medium, the seed after the activation is transferred on the secondary medium again, cultivated 7 days down for 28 ± 0.5 ℃ from 4 degrees centigrade refrigerator;
2. pretreatment with Chinese medicine: with 8 parts of 30 parts of the roots of kudzu vine, 25 parts of duck wheats, 20 parts on mulberry leaf, 12 parts of green tea, Chinese cassia tree through cleaning, after the drying and crushing, standby with the high-pressure sterilizing pot sterilization;
3. inoculation fermentation: the lucid ganoderma fungus seed being inoculated on the highland barley of airing, stirring, is that 27 ℃, humidity are 70% condition bottom fermentation 4 days in temperature, tunning, the inoculum concentration of lucid ganoderma fungus seed is 9% of an airing highland barley weight;
5) sterilization: the tunning oven dry is pulverized, carry out getting solid highland barley fermented food behind the irradiation sterilization.
Embodiment four:
Take by weighing each raw material by following weight portion:
1000 parts in highland barley, 35 parts of the roots of kudzu vine, 20 parts of duck wheats, 25 parts on mulberry leaf, 5 parts of green tea, 15 parts of Chinese cassia trees.
Its preparation method may further comprise the steps:
1) removal of impurities is cleaned: remove the foreign material and the dust that are mingled in the highland barley, and clean up with running water;
2) boiling: 1000 parts in the highland barley that will clean, add water and do not have highland barley 8-10 centimetre, boil and boil 20 minutes;
3) cooling: the highland barley of boiling is drained away the water, airing, thickness is no more than 3cm, is cooled to 29 ℃;
4) inoculation fermentation:
1. prepare the lucid ganoderma fungus seed: the female kind of lucid ganoderma fungus taken out, receive on the activation medium, the seed after the activation is transferred on the secondary medium again, cultivated 7 days down for 28 ± 0.5 ℃ from 4 degrees centigrade refrigerator;
2. pretreatment with Chinese medicine: with 15 parts of 35 parts of the roots of kudzu vine, 20 parts of duck wheats, 25 parts on mulberry leaf, 5 parts of green tea, Chinese cassia tree through cleaning, after the drying and crushing, standby with the high-pressure sterilizing pot sterilization;
3. inoculation fermentation: the lucid ganoderma fungus seed being inoculated on the highland barley of airing, stirring, is that 26 ℃, humidity are 50% condition bottom fermentation 4 days in temperature, tunning, the inoculum concentration of lucid ganoderma fungus seed is 8% of an airing highland barley weight;
5) tunning is added the water boiling lixiviate 1 time of 6 times of amounts, extracted the filtration of 100 orders 1.5 hours;
6) sterilization: adopt the Bath sterilization, filtrate is heated to 70-80 ℃, heated 30 minutes;
7) modulation: the filtrate after will sterilizing adds 2 times of amount pure water and is modulated into the highland barley fermented beverage.
Embodiment five:
Take by weighing each raw material by following weight portion:
1200 parts in highland barley, 25 parts of the roots of kudzu vine, 30 parts of duck wheats, 15 parts on mulberry leaf, 20 parts of green tea, 5 parts of Chinese cassia trees.
Its preparation method may further comprise the steps:
1) removal of impurities is cleaned: remove the foreign material and the dust that are mingled in the highland barley, and clean up with running water;
2) boiling: 1200 parts in the highland barley that will clean, add water and do not have highland barley 8-10 centimetre, boil and boil 30 minutes;
3) cooling: the highland barley of boiling is drained away the water, airing, thickness is no more than 3cm, is cooled to 31 ℃;
4) inoculation fermentation:
1. prepare the lucid ganoderma fungus seed: the female kind of lucid ganoderma fungus taken out, receive on the activation medium, the seed after the activation is transferred on the secondary medium again, cultivated 8 days down for 28 ± 0.5 ℃ from 4 degrees centigrade refrigerator;
2. pretreatment with Chinese medicine: with 5 parts of 25 parts of the roots of kudzu vine, 30 parts of duck wheats, 15 parts on mulberry leaf, 20 parts of green tea, Chinese cassia tree through cleaning, after the drying and crushing, standby with the high-pressure sterilizing pot sterilization;
3. inoculation fermentation: the lucid ganoderma fungus seed being inoculated on the highland barley of airing, stirring, is that 28 ℃, humidity are 80% condition bottom fermentation 5 days in temperature, tunning, the inoculum concentration of lucid ganoderma fungus seed is 10% of an airing highland barley weight;
5) tunning is added the water boiling lixiviate 2 times of 8 times of amounts, each 1 hour, 100 orders filtered, merging filtrate;
6) sterilization: adopt the Bath sterilization, filtrate is heated to 70-80 ℃, heated 30 minutes;
7) modulation: the filtrate after will sterilizing adds 3 times of amount pure water and is modulated into the highland barley fermented beverage.
Embodiment six:
Take by weighing each raw material by following weight portion:
1100 parts in highland barley, 30 parts of the roots of kudzu vine, 25 parts of duck wheats, 20 parts on mulberry leaf, 12 parts of green tea, 8 parts of Chinese cassia trees.
Its preparation method may further comprise the steps:
1) removal of impurities is cleaned: remove the foreign material and the dust that are mingled in the highland barley, and clean up with running water;
2) boiling: 1100 parts in the highland barley that will clean, add water and do not have highland barley 8-10 centimetre, boil and boil 25 minutes;
3) cooling: the highland barley of boiling is drained away the water, airing, thickness is no more than 3cm, is cooled to 30 ℃;
4) inoculation fermentation:
1. prepare the lucid ganoderma fungus seed: the female kind of lucid ganoderma fungus taken out, receive on the activation medium, the seed after the activation is transferred on the secondary medium again, cultivated 7 days down for 28 ± 0.5 ℃ from 4 degrees centigrade refrigerator;
2. pretreatment with Chinese medicine: with 8 parts of 30 parts of the roots of kudzu vine, 25 parts of duck wheats, 20 parts on mulberry leaf, 12 parts of green tea, Chinese cassia tree through cleaning, after the drying and crushing, standby with the high-pressure sterilizing pot sterilization;
3. inoculation fermentation: the lucid ganoderma fungus seed being inoculated on the highland barley of airing, stirring, is that 27 ℃, humidity are 70% condition bottom fermentation 4 days in temperature, tunning, the inoculum concentration of lucid ganoderma fungus seed is 9% of an airing highland barley weight;
5) tunning is added the water boiling lixiviate 2 times of 7 times of amounts, 1.5 hours for the first time, 1 hour for the second time, 100 orders filtered, merging filtrate;
6) sterilization: adopt the Bath sterilization, filtrate is heated to 70-80 ℃, heated 30 minutes;
7) modulation: the filtrate after will sterilizing adds 2.5 times of amount pure water and is modulated into the highland barley fermented beverage.
Claims (3)
1. a highland barley hypoglycemic food drink that ferments, the raw material that it is characterized in that preparing its active ingredient comprises the raw material of following weight portion:
Highland barley 1000-1200 part, root of kudzu vine 25-35 part, duck wheat 20-30 part, mulberry leaf 15-25 part, green tea 5-20 part, Chinese cassia tree 5-15 part.
2. the described highland barley of claim 1 preparation method of hypoglycemic food drink of fermenting is characterized in that may further comprise the steps:
1) boiling: with highland barley 1000-1200 part, add water and do not have highland barley 8-10 centimetre, boil and boil 20-30 minute;
2) cooling: the highland barley of boiling is drained away the water, airing, thickness is no more than 3cm, is cooled to 29-31 ℃;
3) inoculation fermentation:
1. prepare the lucid ganoderma fungus seed: the female kind of lucid ganoderma fungus taken out, receive on the activation medium, the seed after the activation is transferred on the secondary medium again, cultivated 7-8 days down for 28 ± 0.5 ℃ from 4 degrees centigrade refrigerator;
2. pretreatment with Chinese medicine: root of kudzu vine 25-35 part, duck wheat 20-30 part, mulberry leaf 15-25 part, green tea 5-20 part, the sterilization of Chinese cassia tree 5-15 part is standby;
3. inoculation fermentation: the lucid ganoderma fungus seed is inoculated on the highland barley of airing, stir, in temperature is that 26-28 ℃, humidity are condition bottom fermentation 4-5 days of 50%-80%, tunning, the inoculum concentration of lucid ganoderma fungus seed is the 8%-10% of airing highland barley weight;
4) sterilization: the tunning oven dry is pulverized, get solid highland barley fermented food after the sterilization.
3. by the ferment preparation method of hypoglycemic food drink of the described highland barley of claim 2, it is characterized in that may further comprise the steps:
1) extracts: tunning is added water boiling lixiviate 1-2 time that 6-8 doubly measures, each 1-1.5 hour, filtration, merging filtrate;
2) sterilization: filtrate is heated to 70-80 ℃, heated 30 minutes;
3) modulation: the filtrate after will sterilizing adds 2-3 and doubly measures pure water and be modulated into the highland barley fermented beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010609279 CN102100270B (en) | 2010-12-28 | 2010-12-28 | Highland barley fermentation blood sugar-reducing food or drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010609279 CN102100270B (en) | 2010-12-28 | 2010-12-28 | Highland barley fermentation blood sugar-reducing food or drink and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102100270A true CN102100270A (en) | 2011-06-22 |
| CN102100270B CN102100270B (en) | 2013-04-17 |
Family
ID=44153510
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010609279 Active CN102100270B (en) | 2010-12-28 | 2010-12-28 | Highland barley fermentation blood sugar-reducing food or drink and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102100270B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478706A (en) * | 2012-06-10 | 2014-01-01 | 陈永如 | Nature lobed kudzuvine root enzyme and production method thereof |
| CN103923788A (en) * | 2013-05-14 | 2014-07-16 | 北京农学院 | Tartary-buckwheat highland-barley rice wine |
| CN104087633A (en) * | 2014-07-04 | 2014-10-08 | 西藏圣龙实业有限公司 | Method for improving content of polysaccharides in highland barley based on solid fermentation |
| CN105613882A (en) * | 2016-01-07 | 2016-06-01 | 苟春虎 | Black barley hypoglycemic tea (milky tea) |
| CN106942588A (en) * | 2017-03-23 | 2017-07-14 | 寰亚绿世纪（深圳）贸易有限公司 | One kind fermentation highland barley flour preparation method |
| CN107183248A (en) * | 2017-06-16 | 2017-09-22 | 安徽省天山茶业有限公司 | Highland barley teabag drink |
| CN107307252A (en) * | 2017-08-04 | 2017-11-03 | 西藏月王藏药科技有限公司 | A kind of rare sugared function food drink of highland barley monascus and its preparation and preparation method |
| CN107821953A (en) * | 2017-12-22 | 2018-03-23 | 熹农生物科技（涟源）有限公司 | A kind of eight-delicacy health care meal replacement powder |
| CN116515718A (en) * | 2023-06-27 | 2023-08-01 | 中国食品发酵工业研究院有限公司 | Bacillus bailii (Bacillus velezensis) RKZ and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729812A (en) * | 2005-08-18 | 2006-02-08 | 吕坤秋 | Health-caring highland barley tea and its preparing process |
| CN101066079A (en) * | 2007-05-29 | 2007-11-07 | 西藏宇妥藏药研究有限公司 | Highland barley tea and its making process |
-
2010
- 2010-12-28 CN CN 201010609279 patent/CN102100270B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729812A (en) * | 2005-08-18 | 2006-02-08 | 吕坤秋 | Health-caring highland barley tea and its preparing process |
| CN101066079A (en) * | 2007-05-29 | 2007-11-07 | 西藏宇妥藏药研究有限公司 | Highland barley tea and its making process |
Non-Patent Citations (1)
| Title |
|---|
| 《青海农林科技》 20091231 党斌等 青稞加工利用综述 25－27，77 1－3 , 第1期 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478706A (en) * | 2012-06-10 | 2014-01-01 | 陈永如 | Nature lobed kudzuvine root enzyme and production method thereof |
| CN103923788A (en) * | 2013-05-14 | 2014-07-16 | 北京农学院 | Tartary-buckwheat highland-barley rice wine |
| CN103923788B (en) * | 2013-05-14 | 2016-10-12 | 北京农学院 | Radix Et Rhizoma Fagopyri Tatarici Semen avenae nudae rice wine |
| CN104087633A (en) * | 2014-07-04 | 2014-10-08 | 西藏圣龙实业有限公司 | Method for improving content of polysaccharides in highland barley based on solid fermentation |
| CN105613882A (en) * | 2016-01-07 | 2016-06-01 | 苟春虎 | Black barley hypoglycemic tea (milky tea) |
| CN106942588A (en) * | 2017-03-23 | 2017-07-14 | 寰亚绿世纪（深圳）贸易有限公司 | One kind fermentation highland barley flour preparation method |
| CN107183248A (en) * | 2017-06-16 | 2017-09-22 | 安徽省天山茶业有限公司 | Highland barley teabag drink |
| CN107307252A (en) * | 2017-08-04 | 2017-11-03 | 西藏月王藏药科技有限公司 | A kind of rare sugared function food drink of highland barley monascus and its preparation and preparation method |
| CN107821953A (en) * | 2017-12-22 | 2018-03-23 | 熹农生物科技（涟源）有限公司 | A kind of eight-delicacy health care meal replacement powder |
| CN116515718A (en) * | 2023-06-27 | 2023-08-01 | 中国食品发酵工业研究院有限公司 | Bacillus bailii (Bacillus velezensis) RKZ and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102100270B (en) | 2013-04-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102100270B (en) | Highland barley fermentation blood sugar-reducing food or drink and preparation method thereof | |
| CN101831368B (en) | Millet yellow wine and making process thereof | |
| CN107197966B (en) | Method for preparing GABA tea through microbial fermentation | |
| US10517915B2 (en) | Method for preparing garlic-fermented composition and garlic-fermented composition prepared by same method | |
| CN103923788B (en) | Radix Et Rhizoma Fagopyri Tatarici Semen avenae nudae rice wine | |
| CN101775349B (en) | Health-care vinegar, brewing method and hyperglycemic reduction application thereof | |
| CN103627592A (en) | Preparation method of tartary buckwheat yellow rice wine | |
| CN103255045B (en) | Health-care vinegar for reducing blood sugar and preparation technology thereof | |
| CN109439504A (en) | A kind of probiotics compound health vinegar and preparation method thereof | |
| CN103798494B (en) | Stomach invigorating benefit spleen fermented tea haw jelly and preparation method thereof | |
| CN107772461A (en) | A kind of Chinese herbal medicine ferment drink for improving diabetic symptom | |
| CN107343889A (en) | A kind of peacilomyce hepiahi bacterium fermentation culture medium for being used to treat the 1st type or diabetes B | |
| CN104371882B (en) | A kind of brewing method of cherry lotus seeds health promoting wine | |
| CN109452634A (en) | Mycosymbiosis fermentation blood sugar-reducing Moringa and preparation method thereof | |
| CN104382127B (en) | A kind of black Bulbus Allii honey vinegar beverage | |
| CN107212392A (en) | A kind of full nutrition fermentation health-preserving food and preparation method thereof | |
| CN107095300A (en) | A kind of biological nutrition compound composition of auxiliary treatment diabetes | |
| CN106924548A (en) | The medicine and preparation method of a kind of fatigue-relieving | |
| CN115154393B (en) | Aloe fermentation liquor and preparation method and application thereof | |
| CN105831318A (en) | Polypeptide tea for blood glucose reduction and manufacturing method of polypeptide tea | |
| CN104450470A (en) | Cudrania tricuspidata fruit health care wine and preparation method thereof | |
| CN108837082A (en) | A kind of Traditional Chinese medicine compound composition of auxiliary hyperglycemic and preparation method thereof | |
| CN101427833A (en) | Process for preparing low-alcohol beverage of rice | |
| CN104804924A (en) | Wild bee health preserving wine | |
| CN107372947B (en) | Tea bag type blood sugar reducing tea and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CP03 | Change of name, title or address |
Address after: 850000 Lhasa economic and Technological Development Zone, Tibet City, Lhasa Road, No. 9 Patentee after: TIBET YUEWANG DRUGSTORE ECOLOGICAL TIBETAN MEDICINE TECHNOLOGY Co.,Ltd. Address before: Lhasa City, Tibet autonomous region 850000 empty road No. 1 cefn Druids District Patentee before: TIBET YUEWANG BIOLOGIC TECHNETRONIC Co.,Ltd. |
|
| CP03 | Change of name, title or address | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20200427 Address after: 850000 Lhasa economic and Technological Development Zone, Tibet City, Lhasa Road, No. 9 Patentee after: TIBET YUEWANG TIBETAN MEDICINE TECHNOLOGY CO.,LTD. Address before: 850000 Lhasa economic and Technological Development Zone, Tibet City, Lhasa Road, No. 9 Patentee before: TIBET YUEWANG DRUGSTORE ECOLOGICAL TIBETAN MEDICINE TECHNOLOGY Co.,Ltd. |
|
| TR01 | Transfer of patent right |