Health staple food with low glycemic index, its preparation method and application in blood sugar reduction
A low-glycemic index, staple food technology, applied in the field of hypoglycemic applications, can solve problems such as difficulty in controlling the dosage of drugs, inability to control blood sugar, different mechanisms of action, etc., to reduce harmful heavy metals and carcinogens, and enhance immunity. , lowering the effect of postprandial blood sugar
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Embodiment 1
[0044] The raw materials are weighed according to the following percentages by weight, rice 51%, peanut kernels 26%, peeled mung beans 28%.
[0045] The preparation method comprises the steps of:
[0046] A. Sieve rice, peanut kernels and mung beans to remove impurities;
[0047] B. Peel the mung beans and process them into watercress;
[0048] C. Quantify the rice, peanut kernels and mung bean splits according to the proportioning ratio;
[0049] D. The ingredients are mixed evenly;
[0050] E. Vacuum packaging;
[0051]F, get above-mentioned mixed staple food and water, mix by the ratio of 1: 1 by the weight ratio of mixed staple food gross weight and water;
[0052] G. Heat to 100°C in an ordinary household electric rice cooker for 25 minutes and eat.
Embodiment 2
[0054] The raw materials are weighed according to the following percentages by weight, rice 61%, peanut kernels 16%, peeled mung beans 18%. The preparation method comprises the steps of:
[0055] A. Sieve rice, peanut kernels and mung beans to remove impurities;
[0056] B. Peel the mung beans and process them into watercress;
[0057] C. Quantify the rice, peanut kernels and mung bean splits according to the proportioning ratio;
[0058] D. The ingredients are mixed evenly;
[0059] E. Vacuum packaging;
[0060] F, get above-mentioned mixed staple food and water, be the ratio mixing of 1: 1.5 by the weight ratio of mixed staple food gross weight and water;
[0061] G. Heat to 100°C in an ordinary household electric rice cooker for 30 minutes, and eat.
Embodiment 3
[0063] The raw materials are weighed according to the following percentages by weight, organic rice 56%, organic peanut kernels 21%, peeled organic mung beans 23%.
[0064] The preparation method comprises the steps of:
[0065] A. Sieve organic rice, organic peanut kernels and organic mung beans to remove impurities;
[0066] B. Peel the organic mung beans and process them into watercress;
[0067] C. Quantify organic rice, organic peanut kernels, and organic mung bean splits according to the proportioning ratio;
[0068] D. The ingredients are mixed evenly;
[0069] E. Vacuum packaging;
[0070] F, get above-mentioned mixed staple food and water, mix by the ratio of 1: 1 by the weight ratio of mixed staple food gross weight and water;
[0071] G. Heat to 100°C in an ordinary household electric rice cooker for 25 minutes and eat.
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