Health-care blood sugar-lowering soymilk and preparation method thereof
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A technology for lowering blood sugar and soy milk, applied in dairy products, milk substitutes, applications, etc.
Active Publication Date: 2012-09-19
ANHUI LOVE ON YOUR FOOD
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Problems solved by technology
[0003] Subsequently, a large number of sugar-free foods appeared on the market, but most of these sugar-free foods only have low sucrose content. Elevated blood sugar is impossible to control
Method used
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Examples
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Embodiment 1
[0022] The preparation method of health-care hypoglycemic soybean milk comprises the following steps:
[0023] (1) First, wash and cook all kinds of beans, pumpkin, bitter gourd, Poria cocos and Ophiopogon japonicus;
[0024] (2) Put the cooked food above into the vacuum freeze dryer;
[0025] (3) Turn on the freezer to refrigerate, freeze until the temperature of the material is below -30°C, and keep it dry for 8-10 hours, then turn on the vacuum, heat to 95-100°C, and continue drying for 1-2 hours to obtain freeze-dried block of material;
[0026] (4) Pulverize the material blocks obtained by the above-mentioned freeze-drying into powders with an ultrafine pulverizer;
[0027] (5) Weigh each component according to the formula ratio, add the weighed components into a V-type mixer for thorough mixing to obtain health-care hypoglycemic soymilk, and then quantitatively pack and put into storage.
[0028] Example 2
Embodiment 2
[0030] A health-care hypoglycemic soybean milk, the weight ratio of its raw material components is: non-dairy creamer 8-12, maltodextrin 4-6, milk powder 8-12, freeze-dried soybean powder 4-6, freeze-dried mung bean powder 4-6 6. Freeze-dried black bean powder 4-6, freeze-dried red bean powder 4-6, freeze-dried cowpea powder 4-6, freeze-dried pumpkin 4-6, freeze-dried black tea powder 4-6, freeze-dried bitter gourd powder 4-6, frozen Dried Poria powder 1-2, Ophiopogon japonicus 1-2, appropriate amount of anticaking agent, sweet potato leaf extract 0.09-0.11, asparagus freeze-dried powder 1-2, fried black bean powder 3-5, licorice extract 0.09-0.11.
[0031] The preparation method is the same as in Example 1.
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Abstract
The invention provides a health-care blood sugar-lowering soymilk and a preparation method thereof. The health-care blood sugar-lowering soymilk comprises the following raw material components in part by weight: 8-12 parts of vegetable fat powder, 4-6 parts of maltodextrin, 8-12 parts of milk powder, 4-6 parts of freeze-dried soybean meal, 4-6 parts of freeze-dried mung bean meal, 4-6 parts of freeze-dried black bean meal, 4-6 parts of freeze-dried red bean meal, 4-6 parts of freeze-dried cowpea meal, 4-6 parts of freeze-dried pumpkin, 4-6 parts of freeze-dried black tea powder, 4-6 parts of freeze-dried bitter gourd powder, 1-2 parts of freeze-dried Poria powder, 1-2 parts of dwarf lilyturf tuber and a proper amount of anti-caking agent. The preparation method thereof comprises the following steps: firstly, cooking a variety of beans and other raw materials, and preparing freeze-dried powder by a freeze-drying method; secondly, adding the other components according to a formulation ratio; and finally, stirring sufficiently to obtain the health-care blood sugar-lowering soymilk. The health-care blood sugar-lowering soymilk has a blood sugar-lowering health-care function, plays a role of balancing nutrition, has no any side effect after a long-term use, is particularly applicable to the long-term use of a diabetic, can prolong the lifespan and improve the life quality of the diabetic, and is long in shelf life and convenient to carry.
Description
technical field [0001] The invention relates to the field of health food, in particular to a health-care hypoglycemic soybean milk and a preparation method thereof. Background technique [0002] The latest survey by the Chinese Diabetes Association found that the incidence of diabetes in China is as high as 9.7%, and the number of diabetics in the country is close to 100 million. China has surpassed India to become the number one country in diabetes. The younger trend of diabetes is obvious, and the incidence of diabetes is growing fastest among the "career-type" people aged 30-45. Among adults over the age of 20, the age-standardized prevalence of diabetes was 9.7%, and the proportion of prediabetes was as high as 15.5%, equivalent to one in every four adults with hyperglycemia. [0003] Subsequently, a large number of sugar-free foods appeared on the market, but most of these sugar-free foods only have low sucrose content. Diabetics who eat too much of these foods will s...
Claims
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Application Information
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