CN108719969A - A kind of ferment that diabetes patient takes and its secondary fermentation preparation process - Google Patents
A kind of ferment that diabetes patient takes and its secondary fermentation preparation process Download PDFInfo
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- 238000000855 fermentation Methods 0.000 title claims abstract description 38
- 230000004151 fermentation Effects 0.000 title claims abstract description 38
- 206010012601 diabetes mellitus Diseases 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 54
- 239000002994 raw material Substances 0.000 claims abstract description 42
- 239000012452 mother liquor Substances 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 12
- 235000012907 honey Nutrition 0.000 claims description 9
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- 244000046738 asparagus lettuce Species 0.000 claims description 8
- 235000006705 asparagus lettuce Nutrition 0.000 claims description 8
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 7
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- 240000001980 Cucurbita pepo Species 0.000 claims description 6
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 6
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- 244000068988 Glycine max Species 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
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- 238000003756 stirring Methods 0.000 claims description 6
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- 244000302544 Luffa aegyptiaca Species 0.000 claims description 5
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- 240000004371 Panax ginseng Species 0.000 claims description 5
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- 240000003768 Solanum lycopersicum Species 0.000 claims description 5
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- 238000006385 ozonation reaction Methods 0.000 claims description 5
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- 238000012545 processing Methods 0.000 claims description 4
- 239000002893 slag Substances 0.000 claims description 4
- 241000589220 Acetobacter Species 0.000 claims description 3
- 244000144730 Amygdalus persica Species 0.000 claims description 3
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- 241000193830 Bacillus <bacterium> Species 0.000 claims description 3
- 244000063299 Bacillus subtilis Species 0.000 claims description 3
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 3
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims description 3
- 240000008397 Ganoderma lucidum Species 0.000 claims description 3
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- 239000004310 lactic acid Substances 0.000 claims description 3
- 240000001910 Momordica cochinchinensis Species 0.000 claims 2
- 241000282553 Macaca Species 0.000 claims 1
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical group 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 abstract description 16
- 102000004877 Insulin Human genes 0.000 abstract description 8
- 108090001061 Insulin Proteins 0.000 abstract description 8
- 229940125396 insulin Drugs 0.000 abstract description 8
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- 230000000291 postprandial effect Effects 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 3
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- 210000000496 pancreas Anatomy 0.000 abstract description 3
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- 241000219112 Cucumis Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000003750 conditioning effect Effects 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 230000003914 insulin secretion Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
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- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000055850 Diospyros virginiana Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010033645 Pancreatitis Diseases 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
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- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
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- 229930182490 saponin Natural products 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
In ferment and its secondary fermentation preparation process that diabetes patient proposed by the present invention takes, it selects with the raw material for restoring and improving pancreas islet release insulin function, complete clarified solution is fermented as ferment mother liquor using fruits and vegetables, using the semi-finished product of medicinal material fermentation as the sub- liquid of ferment, secondary fermentation is carried out by mixing the ferment mother liquor of Various Fermenting Degree with the sub- liquid of ferment, keep zymotic fluid refinement degree of decomposition deeper, activity is stronger, finally form the higher ferment finished product of state balance sound value, the ferment of preparation can promote the absorption of glucose, and help to control postprandial blood sugar.
Description
Technical field
The present invention relates to a kind of ferment that diabetes patient takes and its secondary fermentation preparation processes.
Background technology
Diabetes cause to be metabolized barrier to sugar since insulin secretion imbalance or pancreas inflammation cause insulin secretion to reduce
A kind of disease hindered, as a result, the sugar that can not be metabolized is excreted with urine, and be unable to it is spare in memory bank, so sick
People supplements sugar at any time again cannot be excessive, otherwise can increase the state of an illness.
The method of diabetes general doctor treatment is the therapy using insulin injection, but it is palliative simultaneously
Patients towards insulin can be also set to generate dependence, currently, some researches show that ferment can effectively adjust the normal secretions of insulin,
Patient's islet function can fundamentally be improved.
Wherein, ferment is also known as " enzyme ", and ferment is a kind of protein more smaller than cell-unit, is that one kind is urged with biology
The specific proteins of change effect.In its underwriter's body in metabolism various Biochemical changes mediator, all cells are metabolized, newly
Raw, decomposition, digestion etc., all can't do without it.Ferment plays indispensable role in body interior, is almost responsible for conditioning life
All physiological activities to sustain life in object, it is catalyzed the serial reaction of body, urges the progress of biological phenomena, allow
Immunocyte is rapidly bred, to enhance the immunity of human body.
However, seldom for diabetes patient ferment and its Study on Preparation at present.
Invention content
The purpose of the present invention is to provide a kind of ferment that diabetes patient takes and its secondary fermentation preparation process, technique letters
Single, the ferment of preparation is rich in oligosaccharides, promotes the absorption of glucose, is more conducive to control postprandial blood sugar.
To achieve the above object, the ferment that diabetes patient proposed by the present invention takes, the raw material and weight proportion of formula
For：Balsam pear is 16, asparagus lettuce 6, bamboo shoots 6, sponge gourd 5, pumpkin 5, tomato 5, cucumber 4, wax gourd 4, Kiwi berry
It is 3.5, pawpaw 3.5, niblet 2.5, corn beard is 2.5, and green soy bean grain is 2.5, peanut 2.5, ternip 2, and onion is
1；
Peach kernel is 5, safflower 8, and single ginseng is 8, radix cyathulae 8.
Correspondingly, the invention also provides a kind of secondary fermentation preparation process for the ferment that diabetes patient takes, in use
The raw material and weight proportion for the ferment formula that diabetes patient described in text takes, include the following steps：
1) ferment mother liquor is prepared；
2) the sub- liquid of ferment is prepared；
3) secondary fermentation of ferment.
Further, described to prepare ferment in the secondary fermentation preparation process for the ferment that the diabetes patient takes
Mother liquor includes the following steps：
A) following raw material is weighed by weight：Balsam pear is 16, asparagus lettuce 6, bamboo shoots 6, sponge gourd 5, and pumpkin 5 is western red
Persimmon is 5, cucumber 4, wax gourd 4, Kiwi berry 3.5, pawpaw 3.5, niblet 2.5, and corn beard is 2.5, green soy bean grain
It is 2.5, peanut 2.5, ternip 2, onion is 1 raw material as ferment mother liquor, ozonization processing is carried out, in cleaning condition
Under, it is cut into sheet or small bulk, is uniformly mixed；
B) it is 1 to press the raw material of ferment mother liquor and water weight ratio:10~20 ratio adds water, and the raw material of ferment mother liquor is existed
It is uniformly dispersed in water；
C) add into the mixture of the raw material of the ferment mother liquor and water by the 1%~2% of the raw material weight of ferment mother liquor
Enter prebiotic strain liquid, 0.05%~0.15% addition honey, stirs evenly, ferment 3~4 months at a temperature of 25 DEG C~40 DEG C；
D) after fermentation, filtering fermentating liquid removes ferment slag, obtains clear ferment mother liquor.
Further, described to prepare ferment in the secondary fermentation preparation process for the ferment that the diabetes patient takes
Sub- liquid includes the following steps：
A) it is 5 by peach kernel, safflower 8, single ginseng is 8, and radix cyathulae is 8 raw material as the sub- liquid of ferment, by above-mentioned weight
Part is weighed, and carries out ozonization processing and is cut into sheet or small bulk under cleaning condition, is uniformly mixed；
B) it is 1 to press the raw material of the sub- liquid of ferment and water weight ratio:10~20 ratio adds water, and the raw material of the sub- liquid of ferment is existed
It is uniformly dispersed in water；
C) add into the mixture of the raw material of the sub- liquid of the ferment and water by the 1%~2% of the raw material weight of the sub- liquid of ferment
Enter prebiotic strain liquid, 0.05%~0.15% addition honey, stir evenly, ferment 1~2 month at a temperature of 25 DEG C~40 DEG C,
Obtain the sub- liquid of ferment.
Further, in the secondary fermentation preparation process for the ferment that the diabetes patient takes, the two of the ferment
Secondary fermentation includes the following steps：
A) ferment mother liquor and the sub- liquid of ferment are pressed 3:1 is uniformly mixed；
B) into ferment mother liquor and the sub- liquid mixture of ferment by mixture weight 0.1~0.5% be added honey, 1%~
The 3% prebiotic strain liquid of inoculation；
C) it is sealed ageing 1~4 month, obtains finished product ferment.
Further, in the secondary fermentation preparation process for the ferment that the diabetes patient takes, the prebiotic strain
Include the combination of one or more of aspergillus oryzae, Ganoderma Lucidum, lactic acid bacteria, hay bacillus, Bacillus natto or acetobacter in liquid.
Compared with prior art, the beneficial effects of the invention are as follows：It selects with recovery and conditioning pancreas islet release insulin work(
The raw material of energy ferment complete clarified solution as ferment mother liquor using fruits and vegetables, using the semi-finished product of medicinal material fermentation as the sub- liquid of ferment, pass through
The ferment mother liquor of Various Fermenting Degree is mixed with the sub- liquid of ferment and carries out secondary fermentation, keeps zymotic fluid refinement degree of decomposition deeper,
Activity is stronger, finally forms the higher ferment finished product of state balance sound value, the ferment of preparation can promote the suction of glucose
It receives, and helps to control postprandial blood sugar.
Specific implementation mode
The ferment taken of diabetes patient and its secondary fermentation preparation process of the present invention are described in more detail below,
Which show the preferred embodiment of the present invention, it should be appreciated that and those skilled in the art can change invention described herein,
And still realize the advantageous effects of the present invention.Therefore, following description should be understood as the extensive of those skilled in the art
Know, and is not intended as limitation of the present invention.
Based on background technology introduction, the present invention proposes a kind of ferment that can effectively improve islet function, mitigates sugar
Urinate the pain of patient.
The raw material and weight proportion for the ferment formula that diabetes patient takes be：Balsam pear is 16, asparagus lettuce 6, bamboo shoots 6, silk
Melon is 5, pumpkin 5, tomato 5, cucumber 4, wax gourd 4, Kiwi berry 3.5, pawpaw 3.5, niblet 2.5, beautiful
Meter Hu Zi is 2.5, and green soy bean grain is 2.5, peanut 2.5, ternip 2, onion 1；
Peach kernel is 5, safflower 8, and single ginseng is 8, radix cyathulae 8.
The substance for preventing and controlling diabetes and its complication is rich in above-mentioned raw material.Such as：Balsam pear, bitter cold in nature,
Rich in multiple nutritional components, especially ascorbic content be in it is various it is melon first of.Pharmacological evaluation is found, contained in balsam pear
Momordica saponins has obviously hypoglycemic effect, not only there is similar insulin-like effects, can be rated as glucokinin, but also
There is the function of stimulation insulin releasing.Asparagus lettuce, bamboo shoots, sugar and fat content are very low, wherein asparagus lettuce insulin-containing activator,
It is beneficial to diabetic.
Depth and activity are refined more preferably more preferably to improve it in fruits and vegetables and medicinal material fermentation, realizes the value of raw material most
Bigization, and the ferment for making fruits and vegetables and medicinal material ferment brings out the best in each other, correspondingly, the present invention proposes a kind of ferment that diabetes patient takes
The secondary fermentation preparation process of element, using the raw material and weight proportion of the ferment formula that diabetes patient described above takes.
Specifically, the secondary fermentation preparation process for the ferment that diabetes patient takes, includes mainly the preparation of ferment mother liquor, ferment
Sub- liquid prepares and three step of secondary fermentation of ferment, specific steps are as follows：
1) ferment mother liquor is prepared；
A) by balsam pear, asparagus lettuce, bamboo shoots, sponge gourd, pumpkin, tomato, cucumber, wax gourd, Kiwi berry, pawpaw, niblet, corn
Beard, green soy bean grain, peanut, ternip, raw material of the onion as ferment mother liquor are weighed by above-mentioned parts by weight, are carried out at ozonization
Reason, under cleaning condition, is cut into sheet or small bulk, is uniformly mixed；
B) it is 1 to press the raw material of ferment mother liquor and water weight ratio:10~20 ratio adds water, and the raw material of ferment mother liquor is existed
It is uniformly dispersed in water；
C) add into the mixture of the raw material of the ferment mother liquor and water by the 1%~2% of the raw material weight of ferment mother liquor
Enter prebiotic strain liquid, 0.05%~0.15% addition honey, stirs evenly, ferment 3~4 months at a temperature of 25 DEG C~40 DEG C；
D) after fermentation, filtering fermentating liquid removes ferment slag, obtains clear ferment mother liquor；
2) the sub- liquid of ferment is prepared；
A) by peach kernel, safflower, Dan Can, raw material of the radix cyathulae as the sub- liquid of ferment weigh by above-mentioned parts by weight, carry out smelly
Oxygen is disinfected, and under cleaning condition, is cut into sheet or small bulk, is uniformly mixed；
B) it is 1 to press the raw material of the sub- liquid of ferment and water weight ratio:10~20 ratio adds water, and the raw material of the sub- liquid of ferment is existed
It is uniformly dispersed in water；
C) add into the mixture of the raw material of the sub- liquid of the ferment and water by the 1%~2% of the raw material weight of the sub- liquid of ferment
Enter prebiotic strain liquid, 0.05%~0.15% addition honey, stir evenly, ferment 1~2 month at a temperature of 25 DEG C~40 DEG C,
Obtain the sub- liquid of ferment, it is notable that the sub- liquid of ferment retains the secondary fermentation that its ferment slag participates in ferment；
3) secondary fermentation of ferment；
A) ferment mother liquor and the sub- liquid of ferment are pressed 3:1 is uniformly mixed；
B) into ferment mother liquor and the sub- liquid mixture of ferment by mixture weight 0.1~0.5% be added honey, 1%~
3% inoculation probiotics；
C) it is sealed ageing 1~4 month, obtains finished product ferment.
Wherein, use prebiotic strain liquid in aspergillus oryzae, Ganoderma Lucidum, lactic acid bacteria, hay bacillus, Bacillus natto or acetobacter
One or more of combinations.
Due in secondary fermentation, being based on the sub- liquid of Maxi-mize city value ferment, supplemented by Synchronous lifting ferment mother liquor, so ferment
Sub-prime liquid is fermented using medicinal material (food materials) more more valuable than ferment mother liquor.Therefore, ferment mother liquor uses in the present invention
Fruits and vegetables ferment, and the sub- liquid of ferment is fermented using medicinal material.
To sum up, it in the ferment and its secondary fermentation preparation process taken in diabetes patient provided in an embodiment of the present invention, chooses
Choosing is with the raw material for restoring and improving pancreas islet release insulin function, using the complete clarified solution of fruits and vegetables fermentation as ferment mother liquor,
Using the semi-finished product of medicinal material fermentation as the sub- liquid of ferment, two are carried out by mixing the ferment mother liquor of Various Fermenting Degree with the sub- liquid of ferment
Secondary fermentation, make zymotic fluid refinement degree of decomposition it is deeper, activity it is stronger, finally form the higher ferment of state balance sound value at
The ferment of product, preparation can promote the absorption of glucose, and help to control postprandial blood sugar.
The preferred embodiment of the present invention is above are only, does not play the role of any restrictions to the present invention.Belonging to any
Those skilled in the art, in the range of not departing from technical scheme of the present invention, to the invention discloses technical solution and
Technology contents make the variations such as any type of equivalent replacement or modification, belong to the content without departing from technical scheme of the present invention, still
Within belonging to the scope of protection of the present invention.
Claims (6)
1. a kind of ferment that diabetes patient takes, which is characterized in that the raw material and weight for the ferment formula that diabetes patient takes are matched
Than for：Balsam pear is 16, asparagus lettuce 6, bamboo shoots 6, sponge gourd 5, pumpkin 5, tomato 5, cucumber 4, wax gourd 4, macaque
Peach is 3.5, pawpaw 3.5, niblet 2.5, and corn beard is 2.5, and green soy bean grain is 2.5, peanut 2.5, ternip 2, onion
It is 1；
Peach kernel is 5, safflower 8, and single ginseng is 8, radix cyathulae 8.
2. a kind of secondary fermentation preparation process preparing the ferment that diabetes patient as described in claim 1 takes, feature exist
In including the following steps：
1) ferment mother liquor is prepared；
2) the sub- liquid of ferment is prepared；
3) secondary fermentation of ferment.
3. the secondary fermentation preparation process for the ferment that a kind of diabetes patient according to claim 2 takes, which is characterized in that
The ferment mother liquor for preparing includes the following steps：
A) following raw material is weighed by weight：Balsam pear is 16, asparagus lettuce 6, bamboo shoots 6, sponge gourd 5, pumpkin 5, and tomato is
5, cucumber 4, wax gourd 4, Kiwi berry 3.5, pawpaw 3.5, niblet 2.5, corn beard is 2.5, and green soy bean grain is
2.5, peanut 2.5, ternip 2, onion is 1 raw material as ferment mother liquor, carries out ozonization processing, under cleaning condition,
It is cut into sheet or small bulk, is uniformly mixed；
B) it is 1 to press the raw material of ferment mother liquor and water weight ratio:10~20 ratio adds water, and in water by the raw material of ferment mother liquor
It is uniformly dispersed；
C) benefit is added by the 1%~2% of the raw material weight of ferment mother liquor into the mixture of the raw material of the ferment mother liquor and water
Honey is added in raw strain liquid, 0.05%~0.15%, stirs evenly, ferments 3~4 months at a temperature of 25 DEG C~40 DEG C；
D) after fermentation, filtering fermentating liquid removes ferment slag, obtains clear ferment mother liquor.
4. the secondary fermentation preparation process for the ferment that a kind of diabetes patient according to claim 2 takes, which is characterized in that
The sub- liquid of ferment for preparing includes the following steps：
A) it is 5 by peach kernel, safflower 8, single ginseng is 8, and radix cyathulae is 8 raw material as the sub- liquid of ferment, is claimed by above-mentioned parts by weight
Weight carries out ozonization processing and is cut into sheet or small bulk under cleaning condition, is uniformly mixed；
B) it is 1 to press the raw material of the sub- liquid of ferment and water weight ratio:10~20 ratio adds water, and in water by the raw material of the sub- liquid of ferment
It is uniformly dispersed；
C) benefit is added by the 1%~2% of the raw material weight of the sub- liquid of ferment into the mixture of the raw material of the sub- liquid of the ferment and water
Honey is added in raw strain liquid, 0.05%~0.15%, stirs evenly, ferments 1~2 month at a temperature of 25 DEG C~40 DEG C, obtains
The sub- liquid of ferment.
5. the secondary fermentation preparation process for the ferment that a kind of diabetes patient according to claim 2 takes, which is characterized in that
The secondary fermentation of the ferment includes the following steps：
A) ferment mother liquor and the sub- liquid of ferment are pressed 3:1 is uniformly mixed；
B) honey is added by the 0.1~0.5% of mixture weight into ferment mother liquor and the sub- liquid mixture of ferment, 1%~3% connects
The prebiotic strain liquid of kind；
C) it is sealed ageing 1~4 month, obtains finished product ferment.
6. according to the secondary fermentation preparation process for the ferment that any one diabetes patient takes in claim 3~5, feature exists
In including one kind in aspergillus oryzae, Ganoderma Lucidum, lactic acid bacteria, hay bacillus, Bacillus natto or acetobacter in the prebiotic strain liquid
Or several combination.
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