Nutrition fortification flour specially for patient with diabetes and method for preparing same

A nutrition-enhanced technology for people with diabetes, applied in the food field, to achieve the effects of reducing dosage, reducing side effects, and improving immunity

Active Publication Date: 2013-06-05
临泉县金禾面粉有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these nutrient-fortified flours only fortify and increase several trace elements necessary for healthy people. For special groups, especially diabetics with high blood sugar, it is not enough to strengthen these basic nutrients, and targeted additions must be added to play a role. to other nutrients that lower blood sugar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1 A nutritionally fortified flour for diabetic patients, the raw material components of which are: 1000g flour, 4g black fungus freeze-dried powder, 12g yam freeze-dried powder, 9g hawthorn freeze-dried powder, mulberry leaf freeze-dried powder 4g, onion freeze Dry powder 12g, perilla freeze-dried powder 9g, Poria freeze-dried powder 1g, pumpkin freeze-dried powder 13g, silkworm pupa freeze-dried powder 4g.

[0019] Preparation:

[0020] (1) Wash fresh black fungus, yam, hawthorn, mulberry leaf, onion, perilla, tuckahoe, pumpkin, and silkworm pupae and soak for 10-15min;

[0021] (2) Add the soaked raw material components to the freeze dryer for freeze drying. First turn on the freezer for refrigeration, freeze until the material temperature is below -30℃, and keep it dry for 8-10 hours, then turn on the vacuum , And heat to 95-100℃, continue to dry for 1-2 hours;

[0022] (3) pulverizing the solid material obtained by the above freeze-drying to obtain the freeze-dried...

Embodiment 2

[0026] A nutrition-fortified flour for diabetic patients, which contains the following raw material components, the weight of each component is: flour 1000, black fungus freeze-dried powder 3g, yam freeze-dried powder 10g, hawthorn freeze-dried powder 8g, mulberry leaf jelly Dry powder 3g, onion freeze-dried powder 10g, perilla freeze-dried powder 8g, tuckahoe freeze-dried powder 1g, pumpkin freeze-dried powder 10g, silkworm pupa freeze-dried powder 3g, vitamin B1 3.4 mg, vitamin B2 3.4mg, niacin 34mg, Folic acid 0.8mg, iron 19mg, zinc 24mg and calcium 980mg.

[0027] Preparation:

[0028] (1) Wash fresh black fungus, yam, hawthorn, mulberry leaf, onion, perilla, tuckahoe, pumpkin, and silkworm pupae and soak for 10-15min;

[0029] (2) Add the soaked raw material components to the freeze dryer for freeze drying. First turn on the freezer for refrigeration, freeze until the material temperature is below -30℃, and keep it dry for 8-10 hours, then turn on the vacuum , And heat to 95-1...

Embodiment 3

[0036] A nutritional fortified flour special for diabetic patients, which contains the following raw material components, the weight of each component is: flour 1000g, black fungus freeze-dried powder 5g, yam freeze-dried powder 15g, hawthorn freeze-dried powder 10g, mulberry leaf freeze-dried powder 5g, onion freeze-dried powder 15g, perilla freeze-dried powder 10g, tuckahoe freeze-dried powder 2g, pumpkin freeze-dried powder 15g, silkworm pupa freeze-dried powder 5g, vitamin B1 3.5mg, vitamin B2 3.5mg, niacin 35mg, folic acid 1.0mg , Iron 20mg, zinc 25mg and calcium 1000mg.

[0037] The preparation method is the same as in Example 2.

[0038] From 2007 to the present, thousands of people with high blood sugar have used the flour of the present invention as their staple food. The follow-up shows that generally after 3 months of continuous consumption, the physical condition has been significantly improved, and the blood sugar is stable. Some patients can stop taking the blood su...

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PUM

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Abstract

The invention provides a nutrition fortification flour specially for patients with diabetes, which comprises the following raw materials in weight ratio: 1,000g of flour, 3-5g of freeze-dried powder of black fungi, 10-15g of freeze-dried powder of yams, 8-10g of freeze-dried powder of hawthorns, 3-5g of freeze-dried powder of mulberry leaves, 10-15g of freeze-dried powder of onions, 8-10g of freeze-dried powder of purple perilla, 1-2g of freeze-dried powder of poria, 10-15g of freeze-dried powder of pumpkins and 3-5g of freeze-dried powder of silkworm chrysalis. A method for preparing the nutrition fortification flour comprises the following steps: soaking all the accessories, drying by adopting the freeze-drying method, grinding, sieving, and stirring uniformly according to proportion toobtain the product. Because the nutrition fortification flour is prepared by adopting the low-temperature freezing and processing technology, the original components of all the raw materials are guaranteed, and the nutrition fortification flour has comprehensive nutrition. Because nutritional substances capable of regulating the blood sugar are added, the nutrition fortification flour is particularly suitable for the patients with diabetes to eat for a long time and has the functions of reducing and stabilizing the blood sugar and improving the immunity of the patients. The patients eating the nutrition fortification flour can take less or even do not need to take the medicine for reducing the blood sugar, thus the side effects caused by the reason of taking the medicine for a long time to the body of the patients can be reduced.

Description

Technical field [0001] The invention relates to the field of food, in particular to a nutritional fortified flour special for diabetic patients and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, health awareness has increased. The country's pilot program and promotion of fortified nutritional flour will continue to increase the market share of nutritionally fortified flour. So far, more than 70 flour mills in my country produce nutrient-fortified flour, with an annual output of about 1 million tons. However, these nutrient-fortified flours only fortify a few trace elements necessary to increase healthy people. For special populations, especially those with high blood sugar, it is not enough to only fortify these basic nutrients, and targeted additions are necessary. Other nutrients to lower blood sugar. Summary of the invention [0003] In order to achieve the above objective, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/36
Inventor 马天冲郝保梅马飞亚马洪亮
Owner 临泉县金禾面粉有限公司
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