CN114617237A - Mulberry sugar-reducing paste and preparation method thereof - Google Patents
Mulberry sugar-reducing paste and preparation method thereof Download PDFInfo
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- CN114617237A CN114617237A CN202011440754.0A CN202011440754A CN114617237A CN 114617237 A CN114617237 A CN 114617237A CN 202011440754 A CN202011440754 A CN 202011440754A CN 114617237 A CN114617237 A CN 114617237A
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- mulberry
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- sugar
- blood
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- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 36
- 240000000249 Morus alba Species 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims description 9
- 240000006162 Chenopodium quinoa Species 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 239000008280 blood Substances 0.000 claims abstract description 9
- 210000004369 blood Anatomy 0.000 claims abstract description 9
- 239000000706 filtrate Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000001914 filtration Methods 0.000 claims description 12
- 238000002791 soaking Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 230000002218 hypoglycaemic effect Effects 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000006870 function Effects 0.000 abstract description 3
- 235000013376 functional food Nutrition 0.000 abstract description 3
- 241000218231 Moraceae Species 0.000 abstract description 2
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 3
- 208000031971 Yin Deficiency Diseases 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000002398 materia medica Substances 0.000 description 2
- HVCOBJNICQPDBP-UHFFFAOYSA-N 3-[3-[3,5-dihydroxy-6-methyl-4-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxydecanoyloxy]decanoic acid;hydrate Chemical compound O.OC1C(OC(CC(=O)OC(CCCCCCC)CC(O)=O)CCCCCCC)OC(C)C(O)C1OC1C(O)C(O)C(O)C(C)O1 HVCOBJNICQPDBP-UHFFFAOYSA-N 0.000 description 1
- 208000007848 Alcoholism Diseases 0.000 description 1
- 235000015493 Chenopodium quinoa Nutrition 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930186217 Glycolipid Natural products 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229940068065 phytosterols Drugs 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000013707 sensory perception of sound Effects 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a mulberry blood-sugar-reducing paste prepared from foods with functions of treating diabetes and reducing blood sugar, such as mulberries, quinoa and the like, and the mulberry blood-sugar-reducing paste provided by the invention comprises the following raw materials in parts by mass: 50-200 parts of mulberry and 50-200 parts of quinoa. The functional food has simple formula, is easy to eat, is convenient for effective taking of diabetics, and has good effect.
Description
Technical Field
The invention belongs to the technical field of functional foods, and particularly relates to mulberry hypoglycemic paste and a preparation method thereof.
Background
Mulberry is cold in nature and sweet in taste, and has the functions of tonifying liver, tonifying kidney and nourishing yin. For example, in Yunnan materia Medica cloud: mulberry fruit, fructus Mori is effective in tonifying kidney to arrest spontaneous emission, and can blacken hair and improve eyesight after being taken for a long time. "clear-wangmeng: mulberry fruit, fructus Mori, and fructus Mori. Therefore, it is most suitable for people with kidney deficiency, especially for those with kidney yin deficiency. Mulberry fruit is indicated for its action in Tang Ben Cao (Tang materia Medica) in Tang dynasty. The traditional Chinese medicine holds that the mulberry is sweet in taste and cold in nature, enters heart, liver and kidney meridians, has the effects of nourishing yin and supplementing blood, and can treat yin deficiency, little body fluid, insomnia and the like. In addition, many classical Chinese medicine documents record: benefiting five internal organs and joints, promoting blood and qi circulation, tranquilizing, lowering blood pressure, quenching thirst, improving hearing and eyesight, whitening and resisting aging, and relieving alcoholism. The quinoa is rich in vitamins, polyphenols, flavonoids, saponins and phytosterols, and has various health effects. Quinoa has high protein, contains unsaturated fatty acids in fat of 83%, and is a low-fructose and low-glucose food capable of playing a beneficial role in glycolipid metabolism.
The mulberry blood sugar reducing paste is prepared from the foods with the functions of treating diabetes and reducing blood sugar, such as the mulberries, the chenopodium quinoa and the like, and the functional food has the advantages of simple formula, easiness in eating, convenience for effective taking of diabetics and good effect.
Disclosure of Invention
The invention aims to provide mulberry hypoglycemic paste and a preparation method thereof.
The mulberry blood sugar-reducing paste provided by the invention comprises the following raw materials in parts by mass: 50-200 parts of mulberry and 50-200 parts of quinoa.
Preferably, the mulberry blood-sugar-reducing paste comprises the following raw materials in parts by mass: 100 parts of mulberry and 100 parts of quinoa.
The mulberry blood sugar reducing paste and the preparation method thereof comprise the following steps:
(1) weighing the raw materials according to a ratio, crushing, mixing, soaking in water, decocting for the first time, and filtering to obtain a first filtrate and filter residue;
(2) adding water into the filter residue obtained in the step (1) for second decoction, and filtering to obtain a second filtrate and a second filter residue;
(3) adding water into the filter residue obtained in the step (2) for carrying out third decoction, and filtering to obtain a third filtrate;
(4) and combining the first filtrate, the second filtrate and the third filtrate, heating and concentrating to obtain the mulberry blood-sugar-reducing paste.
Preferably, the amount of water added in step (1) is 10 to 20 times, and more preferably 15 times.
Preferably, the soaking time in the step (1) is more than 1 h, and more preferably 4 h.
Preferably, the time for the first decoction in the step (1) is 1-4 h, and further preferably 3 h.
Preferably, the amount of water added in step (2) is 5 to 15 times, and more preferably 12 times.
Preferably, the time for the second decoction in the step (2) is 1-4 h, and more preferably 3 h.
Preferably, the amount of water added in step (3) is 5 to 15 times, and more preferably 10 times.
Preferably, the time for the second decoction in the step (3) is 1-4 h, and more preferably 3 h.
Detailed Description
Example 1 was carried out.
The embodiment provides a mulberry blood-sugar-reducing paste which comprises the following raw materials in parts by weight: 100 parts of mulberry and 100 parts of quinoa.
Example 2 was carried out.
The embodiment provides a mulberry blood-sugar-reducing paste which comprises the following raw materials in parts by weight: 150 parts of mulberry and 100 parts of quinoa
Example 3 was carried out.
The embodiment provides a mulberry blood-sugar-reducing paste which comprises the following raw materials in parts by weight: 120 parts of mulberry and 80 parts of quinoa.
Example 4 was carried out.
The embodiment provides a preparation method of a blood-enriching hair-blacking cream, which comprises the following steps:
(1) weighing the raw materials according to the proportion, mixing, adding 15 times of water, soaking for 4 hours, and then decocting for 3 hours for the first time; filtering to obtain a first filtrate and filter residue;
(2) adding 12 times of water into the filter residue obtained in the step (1) for second decoction for 3 hours; filtering to obtain a second filtrate;
(3) adding 10 times of water into the filter residue obtained in the step (2) for carrying out third decoction for 3 hours; filtering to obtain a third filtrate;
(4) and combining the first filtrate, the second filtrate and the third filtrate, heating and concentrating to obtain the mulberry blood-sugar-reducing paste.
Example 5 was carried out.
The embodiment provides a preparation method of a blood-enriching hair-blacking cream, which comprises the following steps:
(1) weighing the raw materials according to the proportion, mixing, adding 20 times of water, soaking for 4 hours, and then decocting for 3 hours for the first time; filtering to obtain a first filtrate and filter residue;
(2) adding 15 times of water into the filter residue obtained in the step (1) for second decoction for 3 hours; filtering to obtain a second filtrate;
(3) adding 15 times of water into the filter residue obtained in the step (2) for carrying out third decoction for 3 hours; filtering to obtain a third filtrate;
(4) and combining the first filtrate, the second filtrate and the third filtrate, heating and concentrating to obtain the mulberry blood-sugar-reducing paste.
Claims (11)
1. The invention aims to provide mulberry hypoglycemic paste and a preparation method thereof.
2. The mulberry blood sugar reducing paste provided by the invention comprises the following raw materials in parts by mass: 50-200 parts of mulberry and 50-200 parts of quinoa.
3. Preferably, the mulberry blood-sugar-reducing paste comprises the following raw materials in parts by mass: 100 parts of mulberry and 100 parts of quinoa.
4. The mulberry blood sugar reducing paste and the preparation method thereof comprise the following steps:
(1) weighing the raw materials according to a ratio, crushing, mixing, soaking in water, decocting for the first time, and filtering to obtain a first filtrate and filter residue;
(2) adding water into the filter residue obtained in the step (1) for second decoction, and filtering to obtain a second filtrate and a second filter residue;
(3) adding water into the filter residue obtained in the step (2) for carrying out third decoction, and filtering to obtain a third filtrate;
(4) and combining the first filtrate, the second filtrate and the third filtrate, heating and concentrating to obtain the mulberry blood-sugar-reducing paste.
5. Preferably, the amount of water added in step (1) is 10 to 20 times, and more preferably 15 times.
6. Preferably, the soaking time in the step (1) is more than 1 h, and more preferably 4 h.
7. Preferably, the time for the first decoction in the step (1) is 1-4 h, and further preferably 3 h.
8. Preferably, the amount of water added in step (2) is 5 to 15 times, and more preferably 12 times.
9. Preferably, the time for the second decoction in the step (2) is 1-4 h, and more preferably 3 h.
10. Preferably, the amount of water added in step (3) is 5 to 15 times, and more preferably 10 times.
11. Preferably, the time for the second decoction in the step (3) is 1-4 h, and more preferably 3 h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011440754.0A CN114617237A (en) | 2020-12-10 | 2020-12-10 | Mulberry sugar-reducing paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011440754.0A CN114617237A (en) | 2020-12-10 | 2020-12-10 | Mulberry sugar-reducing paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114617237A true CN114617237A (en) | 2022-06-14 |
Family
ID=81896033
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011440754.0A Pending CN114617237A (en) | 2020-12-10 | 2020-12-10 | Mulberry sugar-reducing paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114617237A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110585331A (en) * | 2019-09-09 | 2019-12-20 | 周求保 | Mulberry sleep-aiding paste and preparation method thereof |
| CN111567729A (en) * | 2020-05-22 | 2020-08-25 | 北京曜食同源商贸有限公司 | Health food for preventing and treating diabetic nephropathy and preparation method thereof |
-
2020
- 2020-12-10 CN CN202011440754.0A patent/CN114617237A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110585331A (en) * | 2019-09-09 | 2019-12-20 | 周求保 | Mulberry sleep-aiding paste and preparation method thereof |
| CN111567729A (en) * | 2020-05-22 | 2020-08-25 | 北京曜食同源商贸有限公司 | Health food for preventing and treating diabetic nephropathy and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 王超;吕志强;陈智;田景振;: "桑葚的降血糖功能及保健食品研究综述" * |
| 王金丹: "桑葚多糖的提取工艺及生物活性研究进展" * |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220614 |
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| RJ01 | Rejection of invention patent application after publication |