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Nutrition fortification biscuit powder capable of reducing blood sugar and method for preparing same

A technology for biscuit powder and nutrition, applied in baking, dough processing, baked goods, etc., to reduce side effects, lower blood sugar, and reduce dosage

Active Publication Date: 2013-07-10
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

[0019] Example 1 A hypoglycemic fortified nutritional biscuit powder, its raw material components are: 1000g of low-gluten flour, 4g of black bean freeze-dried powder, 12g of yam freeze-dried powder, 9g of hawthorn freeze-dried powder, 4g of bitter gourd freeze-dried powder, kudzu root jelly Dry powder 12g, celery freeze-dried powder 9g, Jiaogulan freeze-dried powder 1g, pumpkin freeze-dried powder 13g, silkworm chrysalis freeze-dried powder 4g.

[0020] Preparation:

[0021] (1) Wash and soak fresh black beans, yam, hawthorn, bitter gourd, kudzu root, celery, Jiaogulan, pumpkin, and silkworm chrysalis for 10-15 minutes;

[0022] (2) Add the above soaked raw material components into the freeze dryer for freeze drying, first turn on the freezer for refrigeration, freeze until the temperature of the material is below -30°C, and keep it dry for 8-10 hours, then turn on the vacuum , and heated to 95-100 ° C, continue to dry for 1-2 hours;

[0023] (3) Pulverizing the solid matte...

Embodiment 2

[0028] A kind of hypoglycemic fortified nutritional biscuit powder, which contains the following raw material components, the weight of each component is: low-gluten flour 1000, black bean freeze-dried powder 3g, yam freeze-dried powder 10g, hawthorn freeze-dried powder 8g, bitter melon jelly Dry powder 3 g, kudzu root freeze-dried powder 10g, celery freeze-dried powder 8g, Jiaogulan freeze-dried powder 1g, pumpkin freeze-dried powder 10g, silkworm chrysalis freeze-dried powder 3g, vitamin B1 3.4 mg, vitamin B2 3.4 mg, niacin 34 mg, folic acid 0.8mg, iron 19mg, zinc 24mg and calcium 980mg.

[0029] Preparation:

[0030] (1) Wash and soak fresh black beans, yam, hawthorn, bitter gourd, kudzu root, celery, Jiaogulan, pumpkin, and silkworm chrysalis for 10-15 minutes;

[0031] (2) Add the above soaked raw material components into the freeze dryer for freeze drying, first turn on the freezer for refrigeration, freeze until the temperature of the material is below -30°C, and keep ...

Embodiment 3

[0039] A biscuit powder for reducing blood sugar and strengthening nutrition, which contains the following raw material components, and the weight of each component is: 1000g of low-gluten flour, 5g of black bean freeze-dried powder, 15g of yam freeze-dried powder, 10g of hawthorn freeze-dried powder, bitter melon freeze-dried powder 5g, kudzu root freeze-dried powder 15g, celery freeze-dried powder 10g, Jiaogulan freeze-dried powder 2g, pumpkin freeze-dried powder 15g, silkworm chrysalis 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.

[0040] The preparation method is the same as in Example 2.

[0041] According to the conventional method of biscuit making, it is made into biscuits. If it is made into sweet biscuits, xylitol should be used instead of white sugar.

[0042] Since 2007, thousands of people with high blood sugar have used the biscuits of the present invention as snacks. Accor...

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PUM

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Abstract

The invention provides a nutrition fortification biscuit powder capable of reducing blood sugar, which comprises the following raw materials in weight ratio: 1,000g of low-gluten 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 balsam pear, 10-15g of freeze-dried powder of pueraria, 8-10g of freeze-dried powder of celery, 1-2g of freeze-dried powder of gynostemma pentaphylla, 10-15g of freeze-dried powder of pumpkins and 3-5g of freeze-dried powder of silkworm chrysalis. A methodfor preparing the nutrition fortification biscuit powder comprises the following steps: soaking all the accessories, drying by adopting the freeze-drying method, grinding, sieving, and stirring uniformly according to proportion to obtain the product. Because the nutrition fortification biscuit powder 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 biscuit powder has comprehensive nutrition. Because nutritional substances capable of regulating the blood sugar are added, the nutrition fortification biscuit powder 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 biscuit powder 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 biscuit powder fortified with sugar-lowering nutrition and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, the enhancement of health awareness. With the national pilot and promotion of nutritionally enriched flour, the market share of nutritionally enriched flour will continue to grow. Up to now, there are more than 70 flour mills in my country producing nutrition-fortified flour, with an annual output of about 1 million tons. 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. Contents of the invention [0003] In order to achieve the abov...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/36A21D13/08
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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