CN115176993A - Carbohydrate formula capable of slowly releasing and stabilizing blood sugar balance - Google Patents
Carbohydrate formula capable of slowly releasing and stabilizing blood sugar balance Download PDFInfo
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- CN115176993A CN115176993A CN202210835661.0A CN202210835661A CN115176993A CN 115176993 A CN115176993 A CN 115176993A CN 202210835661 A CN202210835661 A CN 202210835661A CN 115176993 A CN115176993 A CN 115176993A
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- sugar
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- 239000008280 blood Substances 0.000 title claims abstract description 46
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- 235000014633 carbohydrates Nutrition 0.000 title claims abstract description 26
- 230000000087 stabilizing effect Effects 0.000 title claims abstract description 14
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- 235000007091 Chlorella pyrenoidosa Nutrition 0.000 claims abstract description 13
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- 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 claims description 16
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- 229920002472 Starch Polymers 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
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
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Classifications
-
- 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
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
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- 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)
- Mycology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a carbohydrate formula capable of slowly releasing and stabilizing blood sugar balance, belonging to the technical field of blood sugar regulation formula, and comprising the following components: tartary buckwheat, highland barley, isomaltulose, chlorella pyrenoidosa powder, inulin, collagen peptide and chitosan oligosaccharide. The slow sugar composing prescription technology of the application opens a 'sugar change revolution', makes the release speed of sugar safe and slow, keeps the blood sugar value in a state of lasting stability, can ensure the energy required by the human body every day, does not increase the injury of redundant sugar to the body, fundamentally relieves the high sugar pressure of blood vessels and organs, thereby arousing the self-healing ability of the human body and gradually recovering the healthy body function.
Description
Technical Field
The invention belongs to the technical field of blood sugar regulation formula, and particularly relates to a carbohydrate formula capable of slowly releasing and stabilizing blood sugar balance.
Background
70% of the energy of the human body comes from sugar supply (for example, the sugar supply is needed by movement, thinking, speaking, heartbeat and the like). However, modern people have irregular dietary structure and irregular life, which results in the generation of high sugar and high incidence of chronic diseases.
First, blood glucose levels are maintained at high levels, such that blood becomes "erosive" fluid, and the long-term "soaking" of the vascular endothelium in such blood is "erosive" damaged, resulting in small ulcerated wounds, on which macromolecular fat in the blood is deposited on the blood while still in place, causing a series of inflammatory reactions, lipidation of the fat to form a porridge, and atherosclerosis. Thus, elevated blood glucose does not enter the vessel wall, but allows for the deposition of fat on the vessel wall. Secondly, when blood flows through the kidney, part of blood sugar is seeped into urine due to the influence of overhigh blood sugar concentration on the filtering function of the kidney, so that urine sugar is generated, and the way of discharging redundant blood sugar is realized. However, this kind of excretion occurs only when the blood sugar level rises to a certain level, so the occurrence of urine glucose is not completely synchronized with the rise of blood sugar level, which is why diabetes cannot be diagnosed by the level of urine glucose, and the quality of blood sugar control cannot be judged by looking at the presence or absence of urine glucose.
The most important sugars in our food are starch and sucrose. It is mainly found in seeds, tuber type grain crops, and plant leaves, flowers, stems and fruits.
Since our metabolism is fueled by the monosaccharide, glucose, our digestion is the breakdown of all long-chain carbohydrates into this basic material. The complete entry of monosaccharides and disaccharides into the blood leads to a rapid rise in blood glucose, while polysaccharides need to be gradually decomposed before they can slowly enter the blood of humans.
The higher the blood glucose rises, the faster the blood glucose falls. This reaction process is a very heavy burden on human metabolism, and if blood glucose rises very high, a large amount of insulin is released, which rapidly transports the sugar into the cells, and then a rapid sugar re-decline occurs, and a sense of hunger is rapidly caused. On the other hand, when blood sugar is low, the body may develop symptoms such as tension, anxiety, palpitation, and paraesthesia, while hypoglycemia may also cause brain dysfunction, which is in the early stage of mental confusion, slow thinking and speech, irritability, bizarre behavior, dizziness, lethargy, and the like.
Therefore, in order to maintain the blood sugar level in a relatively stable state, it is difficult to supply proper amounts of sugar to the brain continuously and stably, since the sugar is supplied from common carbohydrates such as flour, whole wheat products, fruits, vegetables and the like.
In addition, carbohydrates and insulin also affect the production of serotonin. The elevated serotonin level caused by the carbohydrate can stabilize and improve our mood. If people feel hungry slightly and do not eat foods such as nuts, nougats, cream cakes and the like, certain effects on stabilizing working efficiency and improving emotion can be achieved, but ordinary carbohydrate quickly rises sugar, so that high sugar pressure is caused, and the islet burden is increased. Therefore, it is necessary to develop a carbohydrate formulation with a slow release and stable blood sugar balance.
Disclosure of Invention
The invention aims to solve the existing problems and provides a carbohydrate formula capable of slowly releasing and stabilizing blood sugar balance.
The invention is realized by the following technical scheme:
a carbohydrate formula capable of slowly releasing and stabilizing blood sugar balance is prepared from the following components in parts by weight:
16-20 g of tartary buckwheat, 8-10 g of highland barley, 8-12 g of isomaltulose, 0.7-0.9 g of chlorella pyrenoidosa powder, 1-1.4 g of inulin, 0.4-0.8 g of collagen peptide and 1-2 g of chitosan oligosaccharide.
Preferably, the composition is prepared from the following components in parts by weight:
18g of tartary buckwheat, 9g of highland barley, 10g of isomaltulose, 0.8g of chlorella pyrenoidosa powder, 1.2g of inulin, 0.6g of collagen peptide and 1.5g of chitosan oligosaccharide.
A method for preparing a carbohydrate formulation for slow release and stabilization of blood glucose balance, comprising the steps of:
(1) Weighing raw materials:
weighing the following raw materials in parts by weight for later use: tartary buckwheat, highland barley, isomaltulose, chlorella pyrenoidosa powder, inulin, collagen peptide and chitosan oligosaccharide;
(2) And (3) constant temperature baking:
respectively placing the grain raw materials weighed in the step (1) into a baking box for baking;
(3) Grinding:
and (3) grinding and uniformly mixing the baked grain raw materials and other unbaked raw materials weighed in the step (1), and then bagging.
Furthermore, the food is prepared by mixing with boiled water.
Compared with the prior art, the invention has the following advantages:
1. the carbohydrate formula for slowly releasing and stabilizing blood sugar balance has a good sugar control effect, has a good effect of adjusting sugar in the whole blood, particularly has a very obvious effect of reducing blood sugar of a diabetic, and has a very prominent effect of reducing blood pressure.
2. The carbohydrate formula capable of slowly releasing and stabilizing blood sugar balance disclosed by the application can stimulate the activity of the formula by being mixed with boiled water, and has the following functions: easy absorption, good taste, and convenient service.
3. The carbohydrate formula capable of slowly releasing and stabilizing blood sugar balance is a slow sugar formula, a 'sugar change revolution' is started by a slow sugar formula technology, the sugar is safely and slowly released, the blood sugar value is kept in a continuous and stable state, the energy required by a human body every day can be guaranteed, the harm of redundant sugar to the body is not increased, the high sugar pressure on blood vessels and organs is fundamentally relieved, the self-healing capacity of the human body is awakened, and the healthy body function is gradually recovered.
Detailed Description
Example 1:
a carbohydrate formula capable of slowly releasing and stabilizing blood sugar balance is prepared from the following components in parts by weight:
16g of tartary buckwheat, 8g of highland barley, 8g of isomaltulose, 0.7g of chlorella pyrenoidosa powder, 1g of inulin, 0.4g of collagen peptide and 1g of chitosan oligosaccharide.
A method for preparing a carbohydrate formulation for slow release and stabilization of blood glucose balance, comprising the steps of:
(1) Weighing raw materials:
weighing the following raw materials in parts by weight for later use: tartary buckwheat, highland barley, isomaltulose, chlorella pyrenoidosa powder, inulin, collagen peptide and chitosan oligosaccharide;
(2) And (3) baking at a constant temperature:
respectively placing the grain raw materials weighed in the step (1) into a baking box for baking;
(3) Grinding:
and (3) grinding and uniformly mixing the baked grain raw materials and other unbaked raw materials weighed in the step (1), and then bagging.
Example 2:
a carbohydrate formula capable of slowly releasing and stabilizing blood sugar balance is prepared from the following components in parts by weight:
18g of tartary buckwheat, 9g of highland barley, 10g of isomaltulose, 0.8g of chlorella pyrenoidosa powder, 1.2g of inulin, 0.6g of collagen peptide and 1.5g of chitosan oligosaccharide.
A method for preparing a carbohydrate formulation for slow release and stabilization of blood glucose balance, comprising the steps of:
(1) Weighing raw materials:
weighing the following raw materials in parts by weight for later use: tartary buckwheat, highland barley, isomaltulose, chlorella pyrenoidosa powder, inulin, collagen peptide and chitosan oligosaccharide;
(2) And (3) baking at a constant temperature:
respectively placing the grain raw materials weighed in the step (1) into a baking box for baking;
(3) Grinding:
and (3) grinding and uniformly mixing the baked grain raw materials and other unbaked raw materials weighed in the step (1), and then bagging.
Example 3:
a carbohydrate formula capable of slowly releasing and stabilizing blood sugar balance is prepared from the following components in parts by weight:
20g of tartary buckwheat, 10g of highland barley, 12g of isomaltulose, 0.9g of chlorella pyrenoidosa powder, 1.4g of inulin, 0.8g of collagen peptide and 2g of chitosan oligosaccharide.
A method for preparing a carbohydrate formulation for slow release and stabilization of blood glucose balance, comprising the steps of:
(1) Weighing raw materials:
weighing the following raw materials in parts by weight for later use: tartary buckwheat, highland barley, isomaltulose, chlorella pyrenoidosa powder, inulin, collagen peptide and chitosan oligosaccharide;
(2) And (3) constant temperature baking:
respectively placing the grain raw materials weighed in the step (1) into a baking box for baking;
(3) Grinding:
and (3) grinding and uniformly mixing the baked grain raw materials and other unbaked raw materials weighed in the step (1), and then bagging.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention, and the present invention is not limited to the illustrated embodiments, and all the modifications and equivalents of the embodiments may be made without departing from the spirit and scope of the present invention.
Claims (4)
1. A carbohydrate formula capable of slowly releasing and stabilizing blood sugar balance is characterized by being prepared from the following components in parts by weight:
16-20 g of tartary buckwheat, 8-10 g of highland barley, 8-12 g of isomaltulose, 0.7-0.9 g of chlorella pyrenoidosa powder, 1-1.4 g of inulin, 0.4-0.8 g of collagen peptide and 1-2 g of chitosan oligosaccharide.
2. The slow-release blood glucose balance-stabilizing carbohydrate formulation according to claim 1, characterized by being prepared from the following components in parts by weight:
18g of tartary buckwheat, 9g of highland barley, 10g of isomaltulose, 0.8g of chlorella pyrenoidosa powder, 1.2g of inulin, 0.6g of collagen peptide and 1.5g of chitosan oligosaccharide.
3. A method of preparing a slow release stable glycemic control carbohydrate formulation of claim 1 or 2 comprising the steps of:
(1) Weighing raw materials:
weighing the following raw materials in parts by weight for later use: tartary buckwheat, highland barley, isomaltulose, chlorella pyrenoidosa powder, inulin, collagen peptide and chitosan oligosaccharide;
(2) And (3) constant temperature baking:
respectively placing the grain raw materials weighed in the step (1) into a baking box for baking;
(3) Grinding:
and (3) grinding and uniformly mixing the baked grain raw materials and other unbaked raw materials weighed in the step (1), and then bagging.
4. The carbohydrate formulation for slow release and stabilization of blood glucose balance according to claim 1, wherein said formulation is administered by mixing with boiling water.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20110151076A1 (en) * | 2009-03-16 | 2011-06-23 | Jorge Luis Zapp Glauser | Processing and cooking of food with a low glycemic impact for the nutrition of diabetics, obese and for weight reducing diets |
| CN109965281A (en) * | 2017-12-27 | 2019-07-05 | 董理 | A kind of nutrient powder improving blood glucose, blood lipid and intestinal environment |
| CN112237281A (en) * | 2020-10-29 | 2021-01-19 | 青岛科海生物有限公司 | Chlorella meal replacement powder for enhancing immunity and preparation method thereof |
| CN113115941A (en) * | 2021-05-08 | 2021-07-16 | 袁吉华 | Anti-inflammatory dietary therapy formula for improving cardiovascular and cerebrovascular diseases and regulating blood sugar and blood in body |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20110151076A1 (en) * | 2009-03-16 | 2011-06-23 | Jorge Luis Zapp Glauser | Processing and cooking of food with a low glycemic impact for the nutrition of diabetics, obese and for weight reducing diets |
| CN109965281A (en) * | 2017-12-27 | 2019-07-05 | 董理 | A kind of nutrient powder improving blood glucose, blood lipid and intestinal environment |
| CN112237281A (en) * | 2020-10-29 | 2021-01-19 | 青岛科海生物有限公司 | Chlorella meal replacement powder for enhancing immunity and preparation method thereof |
| CN113115941A (en) * | 2021-05-08 | 2021-07-16 | 袁吉华 | Anti-inflammatory dietary therapy formula for improving cardiovascular and cerebrovascular diseases and regulating blood sugar and blood in body |
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Application publication date: 20221014 |