CN105831380A - Candies capable of treating diabetes mellitus and preparation method of candies - Google Patents
Candies capable of treating diabetes mellitus and preparation method of candies Download PDFInfo
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- CN105831380A CN105831380A CN201610245627.2A CN201610245627A CN105831380A CN 105831380 A CN105831380 A CN 105831380A CN 201610245627 A CN201610245627 A CN 201610245627A CN 105831380 A CN105831380 A CN 105831380A
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- confection
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 55
- 206010012601 diabetes mellitus Diseases 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 12
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 12
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 12
- 229920002752 Konjac Polymers 0.000 claims abstract description 12
- 229940046240 glucomannan Drugs 0.000 claims abstract description 12
- 239000000252 konjac Substances 0.000 claims abstract description 12
- 235000010485 konjac Nutrition 0.000 claims abstract description 12
- XUFXOAAUWZOOIT-SXARVLRPSA-N (2R,3R,4R,5S,6R)-5-[[(2R,3R,4R,5S,6R)-5-[[(2R,3R,4S,5S,6R)-3,4-dihydroxy-6-methyl-5-[[(1S,4R,5S,6S)-4,5,6-trihydroxy-3-(hydroxymethyl)-1-cyclohex-2-enyl]amino]-2-oxanyl]oxy]-3,4-dihydroxy-6-(hydroxymethyl)-2-oxanyl]oxy]-6-(hydroxymethyl)oxane-2,3,4-triol Chemical compound O([C@H]1O[C@H](CO)[C@H]([C@@H]([C@H]1O)O)O[C@H]1O[C@@H]([C@H]([C@H](O)[C@H]1O)N[C@@H]1[C@@H]([C@@H](O)[C@H](O)C(CO)=C1)O)C)[C@@H]1[C@@H](CO)O[C@@H](O)[C@H](O)[C@H]1O XUFXOAAUWZOOIT-SXARVLRPSA-N 0.000 claims abstract description 8
- 229960002632 acarbose Drugs 0.000 claims abstract description 8
- XUFXOAAUWZOOIT-UHFFFAOYSA-N acarviostatin I01 Natural products OC1C(O)C(NC2C(C(O)C(O)C(CO)=C2)O)C(C)OC1OC(C(C1O)O)C(CO)OC1OC1C(CO)OC(O)C(O)C1O XUFXOAAUWZOOIT-UHFFFAOYSA-N 0.000 claims abstract description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 37
- 238000001914 filtration Methods 0.000 claims description 30
- 239000000706 filtrate Substances 0.000 claims description 27
- 238000000605 extraction Methods 0.000 claims description 12
- 239000006228 supernatant Substances 0.000 claims description 12
- 241000196324 Embryophyta Species 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 238000005056 compaction Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 241001312219 Amorphophallus konjac Species 0.000 claims 4
- 239000003814 drug Substances 0.000 abstract description 10
- 244000247812 Amorphophallus rivieri Species 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 6
- 229940079593 drug Drugs 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000018142 Hedysarum alpinum var americanum Nutrition 0.000 abstract 2
- 240000006461 Hedysarum alpinum var. americanum Species 0.000 abstract 2
- 235000003599 food sweetener Nutrition 0.000 abstract 2
- 239000003765 sweetening agent Substances 0.000 abstract 2
- 240000000249 Morus alba Species 0.000 abstract 1
- 235000008708 Morus alba Nutrition 0.000 abstract 1
- 230000003044 adaptive effect Effects 0.000 abstract 1
- 230000007721 medicinal effect Effects 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 102100024295 Maltase-glucoamylase Human genes 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 108010028144 alpha-Glucosidases Proteins 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 210000004153 islets of langerhan Anatomy 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 210000000496 pancreas Anatomy 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- 208000001889 Acid-Base Imbalance Diseases 0.000 description 1
- 229940077274 Alpha glucosidase inhibitor Drugs 0.000 description 1
- LXBIFEVIBLOUGU-UHFFFAOYSA-N Deoxymannojirimycin Natural products OCC1NCC(O)C(O)C1O LXBIFEVIBLOUGU-UHFFFAOYSA-N 0.000 description 1
- 208000002249 Diabetes Complications Diseases 0.000 description 1
- 208000001380 Diabetic Ketoacidosis Diseases 0.000 description 1
- 206010012655 Diabetic complications Diseases 0.000 description 1
- 108010001394 Disaccharidases Proteins 0.000 description 1
- 206010014418 Electrolyte imbalance Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010056771 Glucosidases Proteins 0.000 description 1
- 102000004366 Glucosidases Human genes 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- 240000002045 Guettarda speciosa Species 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 208000017170 Lipid metabolism disease Diseases 0.000 description 1
- 208000022329 Protein metabolism disease Diseases 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 239000003888 alpha glucosidase inhibitor Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000476 body water Anatomy 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 239000003246 corticosteroid Substances 0.000 description 1
- 235000001916 dieting Nutrition 0.000 description 1
- 230000037228 dieting effect Effects 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- LXBIFEVIBLOUGU-JGWLITMVSA-N duvoglustat Chemical compound OC[C@H]1NC[C@H](O)[C@@H](O)[C@@H]1O LXBIFEVIBLOUGU-JGWLITMVSA-N 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- 230000003345 hyperglycaemic effect Effects 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000002727 hyperosmolar Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 208000006443 lactic acidosis Diseases 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000011477 liquorice Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 102000005962 receptors Human genes 0.000 description 1
- 108020003175 receptors Proteins 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides candies capable of treating diabetes mellitus and a preparation method of the candies. The candies are prepared from the following raw materials: 30-50 parts of a sweetener, 0.1-0.5 part of acarbose tablet, 20-30 parts of mulberry leaves, 0.3-0.7 part of konjac glucomannan and purified water. The candies prepared by a preparation process provided by the invention have the effects of treating and preventing the diabetes mellitus; in a preparation process, the candies take liquorice roots as the sweetener, and thus the problem that the illness state of a patient is aggravated due to high sugar is solved; the taste of the candies is improved and the patient can be slowly adaptive to the medicine flavor, so that the interestingness of orally taking medicines is increased; and meanwhile, liquorice root extract enhances the treatment medical effect of the medicines, so that the patient can relatively rapidly recover and complications of the diabetes mellitus are effectively prevented from occurrence.
Description
Technical field
The present invention relates to confection preparation field, be specifically related to a kind of confection treating diabetes and preparation method thereof.
Background technology
Diabetes are one group of lifelong participation metabolic diseases being characterized with chronic hyperglycemia caused by multi-pathogenesis, patient lacks due to insulin active severe and rises the inappropriate rising of C-21 cortico-steroid, cause blood glucose too high, and cause sugar, fat and protein metabolism disorder, so that body water, electrolyte and acid base imbalance and cause Diabetic Acute complication, including diabetic ketoacidosis, Hyperglycemic hyperosmolar status, lactic acidosis etc., endanger patient health.
It is known that, confection is the dieting food of diabetics, confection in the market is all the food that sugar content is higher, even the confection of xylitol also can repeat because most of food all contain xylitol to take in, cause excess, working the mischief patient, these confections the most do not prevent and treat the function of diabetes, and after edible for patients, the state of an illness can increase the weight of.Meanwhile, patient is during treatment diabetes, and swallowing the administering mode of oral liquid or tablet, to make patient be fed up with barren, causes and is sometimes late for taking medicine, and state of an illness treatment affects slowly.Therefore, the urgent needs that a kind of confection with treatment diabetes patient is this area is researched and developed.
Summary of the invention
For solving above-mentioned technical problem, the invention provides a kind of confection with treatment diabetes patient.
The technical solution adopted in the present invention is:
A kind of confection treating diabetes and preparation method thereof, raw material includes: sweeting agent 30-50 part, acarbose tablet 0.1-0.5 part, Folium Mori 20-30 part, Konjac glucomannan 0.3-0.7 part, pure water.
Further, described sweeting agent is Radix Glycyrrhizae 30-50 part.
Radix Glycyrrhizae, the sugariness of the glycyrrhizin included is 200 times of sucrose, and the sweet feel retention time is long, and has flavour, and it is applicable to patients with diabetes mellitus, not only increasing the mouthfeel of confection, meanwhile, Radix Glycyrrhizae is in preparation process, Flavonoid substances contained therein deoxynojirimycin in Folium Mori extract be combined formation wash pancreas clearly sugar element have enhancing islet receptor activity, clean islet cells, activate the function of islet cells, thus reduce the generation of complication.
Preparation method, specific as follows:
Step 1: take the Radix Glycyrrhizae plant of fresh clean, adds pure water and carries out defibrination, then filtered by the serosity obtained, isolate filtrate 1 and filtering residue 1, stand 3-12h in filtrate 1 is placed in container, stand and extract supernatant after terminating；Above-mentioned filtering residue 1 is placed in decocting device, and adds supernatant, filter after decocting 1-2h, isolate filtrate 2 and filtering residue 2, then the water of addition filtering residue 2 weight 8 times in filtering residue 2, filter after decocting 30-40min, isolate filtrate 3 and filtering residue 3, merging filtrate, and be concentrated under reduced pressure to give extraction extractum；The extraction extractum obtained is added concentration is the ethanol solution of 60%-75%, reclaims ethanol, be concentrated to give Radix Glycyrrhizae extract clear paste after standing 12h, standby；
Step 2: by acarbose tablet grind into powder, adds the Konjac glucomannan of its weight 0.1-0.5 times and pure water is stirring uniformly to obtain confection and gets the raw materials ready 2, standby；
Step 3: take Radix Glycyrrhizae plant and the Folium Mori of fresh clean, adds pure water and carries out defibrination, then filtered by the serosity obtained, isolate filtrate and filtering residue, stand 12h in filtrate is placed in container, stand and after terminating, extract supernatant；Above-mentioned filtering residue is placed in decocting device, and adds supernatant, filter after decocting 1h, collect filtrate, then the water of addition filtering residue weight 8 times in the filtering residue being filtrated to get, filter after decocting 30min, merging filtrate, and be concentrated under reduced pressure to give extraction extractum；The extraction extractum obtained is added ethanol solution, reclaims ethanol after standing, be concentrated to give the clear paste of Radix Glycyrrhizae and Folium Mori compositions；
Step 4: Radix Glycyrrhizae extract clear paste 3-6 part step one obtained, adds the Konjac glucomannan of its weight 0.1-0.5, uniform stirring, obtains confection and gets the raw materials ready 1, the clear paste obtained addition Konjac glucomannan is uniformly mixed in step 3, obtains confection and gets the raw materials ready 3；
Step 5: the confection prepared in above-mentioned steps is got the raw materials ready 1, confection get the raw materials ready 2 get the raw materials ready with confection 3 the most corresponding add little, in, big three kinds refine sugar in moulds, mechanical compaction under the conditions of temperature is 150-200 DEG C, press time is 15-20s, compacting terminates rear cooling and mould unloading, obtain internal layer for getting the raw materials ready 3, middle level for getting the raw materials ready 2, outer layer be get the raw materials ready 1 finished product confection.
Further, optimal concentration of alcohol in described step 1 is 67%, and under the concentration of alcohol effect of 67%, the effective ingredient of Radix Glycyrrhizae is more preferably discharged, improve effective liquorice extract in the clear paste finally prepared, the preparation process for next step provides more favourable preparation condition.
Further, the confection in described step 2 get the raw materials ready 2 be also added into step 1 prepare Radix Glycyrrhizae extract clear paste 2-3 part.Acarbose, being the up-to-date medicine treating diabetes at present, the α glucosidase inhibitor in this medicine composition, by the suppression of the activity to glucosidase, makes polysaccharide and disaccharidase slow down to the digest and decompose of monosaccharide, delay the digestive tract absorption to sugar, thus reduce the rising of post-prandial glycemia.Radix Glycyrrhizae is extracted the Angelica Polysaccharide contained in clear paste and enhances α glucosidase activity, thus improves the acarbose therapeutic effect to diabetes.
Further, adding ethanol solution in described step 3 to alcohol content is
60%-80%, reclaims ethanol after standing 13h.Under the conditions of this, Flavonoid substances is fully combined with Folium Mori extract, and the formation amount washing pancreas sugar element clearly reaches optimal.
Beneficial effects of the present invention: the confection that the preparation technology that the present invention provides prepares has the effect treating and preventing diabetes, in preparation process, confection uses Radix Glycyrrhizae as sweeting agent, solve because of the problem of high sugar making patients's state of an illness, as confection exterior entrance, add the mouthfeel of confection, patient is made slowly to adapt to flavour of a drug, add interest of taking medicine, simultaneously, in the preparation process of middle level and internal layer confection, Radix Glycyrrhizae extract is combined with medicine α glucosidase, enhance the treatment drug effect of medicine, patient is not only made faster to get well, the most effectively prevent the generation of diabetic complication.
Detailed description of the invention
The following enforcement to the present invention is further described, in order to those skilled in the art can be better understood from and implement.
Embodiment 1
Take the Radix Glycyrrhizae plant 20 parts of fresh clean, add pure water and carry out defibrination, then the serosity obtained is filtered, isolate filtrate 1 and filtering residue 1, in filtrate 1 is placed in container, stand 3-12h, stand and after terminating, extract supernatant；Above-mentioned filtering residue 1 is placed in decocting device, and adds supernatant, filter after decocting 2h, isolate filtrate 2 and filtering residue 2, then the water of addition filtering residue 2 weight 8 times in filtering residue 2, decoct
Filter after 40min, isolate filtrate 3 and filtering residue 3, merging filtrate, and be concentrated under reduced pressure to give extraction extractum；The extraction extractum obtained is added concentration is the ethanol solution of 65%, reclaims ethanol, be concentrated to give Radix Glycyrrhizae extract clear paste after standing 12h, standby；
Step 2: by acarbose tablet grind into powder, adds the Radix Glycyrrhizae extract clear paste 3 parts that the Konjac glucomannan of its weight 0.2 times, pure water, and step 1 prepare, uniform stirring, obtains confection and gets the raw materials ready 2, standby；
Step 3: take Radix Glycyrrhizae plant 30 parts and 30 parts of the Folium Mori of fresh clean, adds pure water and carries out defibrination, then filtered by the serosity obtained, isolate filtrate and filtering residue, stand 12h in filtrate is placed in container, stand and after terminating, extract supernatant；Above-mentioned filtering residue is placed in decocting device, and adds supernatant, filter after decocting 1h, collect filtrate, then the water of addition filtering residue weight 8 times in the filtering residue being filtrated to get, filter after decocting 30min, merging filtrate, and be concentrated under reduced pressure to give extraction extractum；The extraction extractum obtained is added 70% ethanol solution, reclaims ethanol after standing 13h, be concentrated to give the clear paste of Radix Glycyrrhizae and Folium Mori compositions；
Step 4: Radix Glycyrrhizae extract clear paste step one obtained 5 parts, adds the Konjac glucomannan of its weight 0.2 times, uniform stirring, obtains confection and gets the raw materials ready 1, the clear paste obtained addition Konjac glucomannan is uniformly mixed in step 3, obtains confection and gets the raw materials ready 3；
Step 5: the confection prepared in above-mentioned steps is got the raw materials ready 1, confection get the raw materials ready 2 get the raw materials ready with confection 3 the most corresponding add little, in, big three kinds refine sugar in moulds, mechanical compaction under the conditions of temperature is 180 DEG C, press time is 20s, compacting terminates rear cooling and mould unloading, obtain internal layer for getting the raw materials ready 3, middle level for getting the raw materials ready 2, outer layer be get the raw materials ready 1 finished product confection.
Claims (7)
1. confection treating diabetes and preparation method thereof, it is characterised in that raw material includes: sweeting agent 30-50 part, acarbose tablet 0.1-0.5 part, Folium Mori 20-30 part, Konjac glucomannan 0.3-0.7 part, pure water.
Treat confection and the preparation method of diabetes the most as described in the appended claim 1, it is characterised in that described sweeting agent is Radix Glycyrrhizae 30-50 part.
Treat confection and the preparation method of diabetes the most as stated in claim 2, it is characterised in that specific as follows:
Step 1: take the Radix Glycyrrhizae plant of fresh clean, adds pure water and carries out defibrination, then filtered by the serosity obtained, isolate filtrate 1 and filtering residue 1, stand 3-12h in filtrate 1 is placed in container, stand and extract supernatant after terminating；Above-mentioned filtering residue 1 is placed in decocting device, and adds supernatant, filter after decocting 1-2h, isolate filtrate 2 and filtering residue 2, then the water of addition filtering residue 2 weight 8 times in filtering residue 2, filter after decocting 30-40min, isolate filtrate 3 and filtering residue 3, merging filtrate, and be concentrated under reduced pressure to give extraction extractum；The extraction extractum obtained is added concentration is the ethanol solution of 60%-75%, reclaims ethanol, be concentrated to give Radix Glycyrrhizae extract clear paste after standing 12h, standby；
Step 2: by acarbose tablet grind into powder, adds the Konjac glucomannan of its weight 0.1-0.5 and pure water is stirring uniformly to obtain confection and gets the raw materials ready 2, standby；
Step 3: take Radix Glycyrrhizae plant and the Folium Mori of fresh clean, adds pure water and carries out defibrination, then filtered by the serosity obtained, isolate filtrate and filtering residue, stand 12h in filtrate is placed in container, stand and after terminating, extract supernatant；Above-mentioned filtering residue is placed in decocting device, and adds supernatant, filter after decocting 1h, collect filtrate, then the water of addition filtering residue weight 8 times in the filtering residue being filtrated to get, filter after decocting 30min, merging filtrate, and be concentrated under reduced pressure to give extraction extractum；The extraction extractum obtained is added ethanol solution, reclaims ethanol after standing, be concentrated to give the clear paste of Radix Glycyrrhizae and Folium Mori compositions；
Step 4: Radix Glycyrrhizae extract clear paste 3-6 part step one obtained, adds the Konjac glucomannan of its weight 0.1-0.5, uniform stirring, obtains confection and gets the raw materials ready 1, the clear paste obtained addition Konjac glucomannan is uniformly mixed in step 3, obtains confection and gets the raw materials ready 3；
Step 5: the confection prepared in above-mentioned steps is got the raw materials ready 1, confection get the raw materials ready 2 get the raw materials ready with confection 3 the most corresponding add little, in, big three kinds refine sugar in moulds, mechanical compaction under the conditions of temperature is 150-200 DEG C, press time is 15-20s, compacting terminates rear cooling and mould unloading, obtain internal layer for getting the raw materials ready 3, middle level for getting the raw materials ready 2, outer layer be get the raw materials ready 1 finished product confection.
Treat confection and the preparation method of diabetes the most as claimed in claim 3, it is characterised in that the optimal concentration of alcohol in described step 1 is 67%.
The confection of described treatment diabetes the most as claimed in claim 4 and preparation method, it is characterised in that the confection in described step 2 get the raw materials ready 2 be also added into step 1 prepare Radix Glycyrrhizae extract clear paste 2-3 part.
The confection of described treatment diabetes the most as claimed in claim 5 and preparation method, it is characterised in that adding ethanol solution to alcohol content in described step 3 is 60%-80%, reclaims ethanol after standing 13h.
7. the confection of the treatment diabetes obtained by preparation method described in claim 1-6.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610245627.2A CN105831380A (en) | 2016-04-20 | 2016-04-20 | Candies capable of treating diabetes mellitus and preparation method of candies |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610245627.2A CN105831380A (en) | 2016-04-20 | 2016-04-20 | Candies capable of treating diabetes mellitus and preparation method of candies |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110801506A (en) * | 2019-11-15 | 2020-02-18 | 烟台杰西医疗器械有限公司 | Dizzy-preventing and vomiting-stopping candy |
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| CN101491506A (en) * | 2009-02-19 | 2009-07-29 | 杭州华东医药集团生物工程研究所有限公司 | Acarbose chewing tablets |
| CN101496790A (en) * | 2009-02-19 | 2009-08-05 | 杭州华东医药集团生物工程研究所有限公司 | Acarbose chewable tablet |
| CN103976124A (en) * | 2014-05-29 | 2014-08-13 | 洛阳本草生物制药股份有限公司 | Process for preparing kudzu root candies |
| US20140255581A1 (en) * | 2013-03-07 | 2014-09-11 | Sioux Naturals, LLC | Low Calorie Sugar Substitute Composition and Methods for Making the Same |
| CN104256258A (en) * | 2014-10-16 | 2015-01-07 | 北京中科邦尼国际科技有限责任公司 | Composition for compound functional sugar, tasty tablets and preparation method of tasty tablets |
| CN104664026A (en) * | 2015-02-12 | 2015-06-03 | 四川大学 | Nutritional and health mulberry leaf chewing gum and preparation method thereof |
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2016
- 2016-04-20 CN CN201610245627.2A patent/CN105831380A/en not_active Withdrawn
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101491506A (en) * | 2009-02-19 | 2009-07-29 | 杭州华东医药集团生物工程研究所有限公司 | Acarbose chewing tablets |
| CN101496790A (en) * | 2009-02-19 | 2009-08-05 | 杭州华东医药集团生物工程研究所有限公司 | Acarbose chewable tablet |
| US20140255581A1 (en) * | 2013-03-07 | 2014-09-11 | Sioux Naturals, LLC | Low Calorie Sugar Substitute Composition and Methods for Making the Same |
| CN103976124A (en) * | 2014-05-29 | 2014-08-13 | 洛阳本草生物制药股份有限公司 | Process for preparing kudzu root candies |
| CN104256258A (en) * | 2014-10-16 | 2015-01-07 | 北京中科邦尼国际科技有限责任公司 | Composition for compound functional sugar, tasty tablets and preparation method of tasty tablets |
| CN104664026A (en) * | 2015-02-12 | 2015-06-03 | 四川大学 | Nutritional and health mulberry leaf chewing gum and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110801506A (en) * | 2019-11-15 | 2020-02-18 | 烟台杰西医疗器械有限公司 | Dizzy-preventing and vomiting-stopping candy |
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