CN106235313A - 一种含青梅的辅助降血糖的保健食品组合物及其制备方法 - Google Patents
一种含青梅的辅助降血糖的保健食品组合物及其制备方法 Download PDFInfo
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- CN106235313A CN106235313A CN201610640693.XA CN201610640693A CN106235313A CN 106235313 A CN106235313 A CN 106235313A CN 201610640693 A CN201610640693 A CN 201610640693A CN 106235313 A CN106235313 A CN 106235313A
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- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
组别 | 数量 | 实验前血糖值(mmol/L) | 实验后血糖值(mmol/L) | 血糖下降百分率 |
空白对照组 | 10 | 6.66±0.42 | 6.788±0.36 | —— |
模型对照组 | 10 | 20.56±3.08 | 19.24±3.64## | 6.42% |
实施例3组 | 10 | 20.15±2.82 | 12.22±2.63▲▲△ | 39.35% |
实施例4组 | 10 | 21.03±2.79 | 11.75±3.56▲▲△ | 44.13% |
实施例5组 | 10 | 20.76±3.02 | 10.08±2.36▲▲△△ | 51.45% |
对比例1组 | 10 | 21.46±2.77 | 15.79±3.67▲ | 26.42% |
对比例2组 | 10 | 20.68±2.66 | 16.75±3.46 | 19.00% |
Claims (9)
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CN107279629A (zh) * | 2017-07-12 | 2017-10-24 | 贺州学院 | 一种可提高百香果出汁率的复合酶解制备百香果汁的方法 |
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CN102919961A (zh) * | 2012-11-22 | 2013-02-13 | 贵州大学 | 山银花饮料及其生产方法 |
CN104206969A (zh) * | 2014-07-19 | 2014-12-17 | 安徽省纽斯康生物工程有限公司 | 一种清热强身椰味蛋白粉及其制备方法 |
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Patent Citations (4)
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CN1785068A (zh) * | 2005-12-08 | 2006-06-14 | 华南农业大学 | 一种青梅果汁泡腾片及其制备工艺 |
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