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Nutrient biscuit with functions of reducing sugar and reducing fat

A technology for lowering blood sugar and lipids, biscuits, applied in baking, baked food, food science, etc., can solve the problems of lack of physiological regulation functions, etc., and achieve the effects of alleviating hunger, reducing blood fat, and balancing metabolism

Inactive Publication Date: 2010-09-01
TIBET TIANMAILI HEALTH PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional biscuits have the nutritional function of general food, but they lack the physiological regulation function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Raw material ratio: by weight

[0020] 75 parts of highland barley flour, 5 parts of fresh eggs, 0.4 parts of baking soda, 5 parts of edible vegetable oil, and 8 parts of water.

[0021] Preparation process: The above-mentioned raw materials are stirred and mixed, rolled, shaped, baked, cooled, and packaged to obtain the product.

Embodiment 2

[0023] Raw material ratio: by weight

[0024] 75 parts of highland barley flour, 5 parts of fresh eggs, 0.4 parts of baking soda, 10 parts of maltitol, 5 parts of edible vegetable oil, and 8 parts of water.

[0025] Preparation process: with embodiment 1.

Embodiment 3

[0027] Raw material ratio: by weight

[0028] 75 parts of highland barley flour, 5 parts of fresh eggs, 0.4 parts of baking soda, 10 parts of β-glucan, 5 parts of edible vegetable oil, and 8 parts of water.

[0029] Preparation process: with embodiment 1.

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Abstract

The invention provides a nutrient biscuit with functions of reducing sugar and reducing fat, which belongs to the field of food processing. The nutrient biscuit is prepared by using highland barley flour as a main raw material and matching edible vegetable oil, fresh egg, sodium bicarbonate and water according to a conventional process for preparing biscuit food. The traditional wheat flour is changed into the highland barley flour, and the highland barley flour is rich in beta-glucan, so the biscuit has the functions of reducing blood surfer, reducing blood fat, balancing metabolism and enhancing body vigor. Meanwhile, because the biscuit is rich in various nutrient components of the human body, the biscuit can relieve or eliminate hunger sensation, provides nutrients required for the metabolism of the human body, and is functional food integrating nutrition, health care and food therapy.

Description

technical field [0001] The invention belongs to the field of health food, and relates to a functional nutritional biscuit, in particular to a nutritional biscuit with the functions of lowering blood sugar and fat. Background technique [0002] Hyperlipidemia and hyperglycemia are currently one of the most serious diseases affecting human health. With the development of society and the continuous improvement of people's living standards, the incidence of this so-called "rich man's disease" is getting higher and higher, and the age of onset is getting younger and younger. At the same time, these two diseases can also cause arteriosclerosis, Common diseases such as coronary heart disease, high blood pressure, and renal failure seriously endanger people's health and even threaten people's lives. The means for the treatment of hyperlipidemia and hyperglycemia is mainly the combination of drug therapy and diet control at present. [0003] Biscuits are one of the most popular foo...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 雷菊芳杨宁苏立宏
Owner TIBET TIANMAILI HEALTH PROD CO LTD
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