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Biscuit with blood sugar reducing and blood fat reducing functions

A biscuit and lipid-lowering technology, which is applied in the field of biscuit with hypoglycemic, functional biscuit, and intestine-moistening functions, and lipid-lowering field, which can solve the problems of lack of physiological regulation function and other problems

Inactive Publication Date: 2011-04-06
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 Construction

[0012] Further description will be given below by implementing the functional biscuit of Lido's invention.

[0013] (1) Processing of Highland Barley High-Fiber Powder

[0014] The highland barley bran obtained by dehulling and degerming the raw highland barley grain is subjected to bran beating treatment, the bran powder adhering to the surface of the bran is separated, and ultrafinely pulverized to obtain the high-fiber highland barley powder.

[0015] In the specific processing, the raw barley grain is subjected to two peeling processes, the bran obtained in the first peeling process is beaten into bran powder, mixed with the bran powder obtained in the second peeling process, and ultrafinely pulverized to obtain the highland barley. fiber powder; or mix the bran obtained from the two peeling processes evenly and then perform the bran beating treatment, and the obtained bran powder is ultrafinely pulverized to obtain the high-fiber highland barley powder.

[0016] (2) Prep...

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PUM

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Abstract

The invention provides a biscuit with blood sugar reducing and blood fat reducing functions, which belongs to the field of food processing. The functional biscuit of the invention is prepared by adding highland barley high-fiber powder, beta-glucan, phytosterol and buckwheat flavonoid into the common biscuit in the processing process, wherein the highland barley high-fiber powder is prepared by degerming and hulling the crude highland barley to obtain highland barley bran, finishing the highland barley bran, separating bran powder from the surface of the bran and then performing ultramicro pulverization. The functional adding ingredients are added into biscuit food and the effect of each ingredient generates synergism, so the biscuit has the effects of reducing blood sugar and blood fat; and the functional adding ingredients are added to the nutrient ingredients of the common biscuit, so the biscuit can be used as a health-care food for reducing blood sugar and blood fat and adjusting intestine and stomach and can also be used as a daily snack food.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a functional biscuit, in particular to a biscuit with the functions of lowering blood sugar, lowering fat and moistening intestines. Background technique [0002] With the improvement of people's living standards and changes in diet structure, patients suffering from hypertension, hyperlipidemia and hyperglycemia are gradually increasing. Therefore, high blood pressure, hyperlipidemia and hyperglycemia have become one of the important killers that endanger people's health. Although hypertension and hyperlipidemia can be improved through some drug treatments, diet therapy is far better than drug therapy for hypertension, hyperlipidemia, and hyperglycemia. Therefore, adjusting the law of life and improving diet structure can be more effective Treat or alleviate these diseases. [0003] The special geographical location, ecological environment and climatic conditions endow highland bar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 雷菊芳伊晓楠
Owner TIBET TIANMAILI HEALTH PROD CO LTD