Health staple food flour special for diabetes patients and preparation method thereof

A technology for diabetics and staple food, applied in the field of food, can solve the problems of inability to satisfy diabetics, difficult to satisfy taste, low protein content, etc., and achieve the effects of increasing bioavailability, avoiding increased blood lipids and low fat content

Inactive Publication Date: 2009-10-28
田向东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this health product reduces the content of carbohydrates and correspondingly increases the protein content, its disadvantages are: First, although the bean dregs contain high protein, they also have high fat content and a strong beany smell, which makes Its mouthfeel is poor, it is difficult to satisfy the taste of the public; the second is that the bean dregs still contains many chemical components that are easy to cause adverse reactions, which may cause a burden to patients
This flour only increases the dietary fiber content, but the carbohydrate content is still high and the protein content is low, which is far from meeting the needs of diabetics.
[0005] Therefore, so far, there is still no health food suitable for long-term consumption by patients, and the production method is scientific and simple, which is very unfavorable for controlling diet and treating diabetes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] To make 100 kg of health-care staple flour for diabetics, raw materials and dosage:

[0043] Whole wheat flour 70, tartary buckwheat puffed powder 8, oat puffed powder 9, soybean protein powder 4.4, oat grass powder 1.5, gluten powder 7, inulin powder 0.1.

[0044] Preparation method: comprising the following steps:

[0045] Step 1. Selection of raw materials: Select high-quality whole wheat flour, tartary buckwheat puffed powder, oat puffed powder, soybean protein powder, oat grass powder, gluten powder and inulin respectively, and set them aside;

[0046]Step 2, the measurement of raw materials: Weigh the raw materials in step 1 according to the proportion: whole wheat flour 70, tartary buckwheat puffed powder 8, oat puffed powder 9, soybean protein powder 4.4, oat grass powder 1.5, gluten powder 7, inulin 0.1, spare;

[0047] Step 3, mixing of raw materials: mix the seven raw materials in step 2 evenly to obtain a mixture of seven raw materials, and set aside;

[...

Embodiment 2

[0051] To make 100 kg of health-care staple flour for diabetics, raw materials and dosage:

[0052] Whole wheat flour 60, tartary buckwheat puffed powder 15, oat puffed powder 15, soybean protein powder 5, oat grass powder 1.5, gluten powder 3, inulin 0.5.

[0053] Preparation method: comprising the following steps:

[0054] Step 1. Selection of raw materials: Select high-quality whole wheat flour, tartary buckwheat puffed powder, oat puffed powder, soybean protein powder, oat grass powder, gluten powder and inulin respectively, and set them aside;

[0055] Step 2, the measurement of raw materials: Weigh the raw materials of step 1 according to the proportion: 60 whole wheat flour, 15 tartary buckwheat puffed powder, 15 oat puffed powder, 5 soybean protein powder, 1.5 oat grass powder, 3 gluten powder, inulin 0.5, standby;

[0056] Step 3, mixing of raw materials: mix the seven raw materials in step 2 evenly to obtain a mixture of seven raw materials, and set aside;

[0057...

Embodiment 3

[0060] To make 100 kg of health-care staple flour for diabetics, raw materials and dosage:

[0061] Whole wheat flour 80, tartary buckwheat puffed powder 4, oat puffed powder 5, soybean protein powder 4, oat grass powder 1, gluten powder 5, inulin powder 1.

[0062] Preparation method: comprising the following steps:

[0063] Step 1. Selection of raw materials: Select high-quality whole wheat flour, tartary buckwheat puffed powder, oat puffed powder, soybean protein powder, oat grass powder, gluten powder and inulin respectively, and set them aside;

[0064] Step 2, the measurement of raw materials: Weigh the raw materials in step 1 according to the proportion: whole wheat flour 80, tartary buckwheat puffed powder 4, oat puffed powder 5, soybean protein powder 4, oat grass powder 1, gluten powder 5, inulin 1, standby;

[0065] Step 3, mixing of raw materials: mix the seven raw materials in step 2 evenly to obtain a mixture of seven raw materials, and set aside;

[0066] Ste...

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PUM

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Abstract

The invention discloses a health staple food flour special for diabetes patients, which is prepared from full wheat flour taken as a raw material, and tartary buckwheat swelling powder, oat swelling powder, soybean protein powder, young oat powder, wheat gluten and stevia rebaudiana taken as accessories in certain proportion. The preparation method for the health staple food flour special for the diabetes patients comprises that: high-quality full wheat flour, the tartary buckwheat swelling powder, the oat swelling powder, the soybean protein powder, the young oat powder, the wheat gluten are firstly selected and baked respectively, weighted in proportion, mixed evenly, screened and packaged into a finished product. The health staple food flour special for the diabetes patients and the preparation method thereof have scientific formula and strong pertinency, change the current situation that more diseases are generated due to nutrition deficiency and physical condition deterioration caused by depending on the control of the staple food in the prior diabetic treatment, and provide a novel food therapy concept of sufficient staple food, balanced nutrition and systematic interference.

Description

technical field [0001] The invention relates to a health-care edible flour and a preparation method thereof, in particular to staple food flour for diabetics and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Diabetes is an endocrine and metabolic disease. If the disease is not treated early or effectively, such diseases as cardiovascular and cerebrovascular diseases, renal and retinal vascular diseases will often occur, seriously threatening the health and life of patients. In recent years, with the continuous improvement of living standards, changes in lifestyles, population aging and advances in diagnostic technology, the incidence of diabetes has increased year by year, and it has become a frequently-occurring and common disease. No matter for which type of patient, diet therapy is the most basic method, and no matter what kind of medicine is used, diet must be controlled. For some mild patients, even diet therapy a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A21D2/36A23L1/305A23L1/10A23L1/30A23L33/105A23L33/185
Inventor 田向东田伟民
Owner 田向东
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