Nutrition flour capable of reducing blood sugar

A nutritional flour and blood sugar-lowering technology, which is applied in the field of food processing, can solve the problems of destroying the flavor of flour, low vitamin content, and increasing production costs, and achieve the effects of reducing content, enriching nutrition, and delaying absorption

Inactive Publication Date: 2012-10-03
ANHUI JINHE GRAIN OIL GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Due to the high processing precision, many vitamins in the flour are lost, resulting in extremely low vitamin content in the flour. With the improvement of people's living standards, the requirements for the nutrition and taste of the flour are higher. At the same time, the addition of chemical reagents in the flour production process , not only destroys the original flavor of flour, increases production costs, but also may lead to unsafe factors

Method used

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Examples

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Comparison scheme
Effect test

Embodiment Construction

[0017] A kind of hypoglycemic nutritious flour, it is made by following raw material of weight part:

[0018] Wheat 1500, wheat germ 20, soybean powder 5, pumpkin flower 7, lily 4, bitter melon 6, yam 6, kudzu root 6, cassia seed 6, lotus 6, astragalus 6, pumpkin 6, ginseng extract 3.

[0019] The preparation method of the described hypoglycemic nutritious flour comprises the following steps:

[0020] (1) Take lily, bitter gourd, yam, kudzu root, cassia, lotus, astragalus, pumpkin, and pumpkin flowers by weight, put them into boiling water for 5 minutes, control the water, mix well, put them in a masher and mash them into a thick slurry , after drying the thick slurry, grind it, and pass through a 100-mesh sieve to obtain a nutritional additive fine powder for subsequent use;

[0021] (2) Take wheat and wheat germ in parts by weight, wash, moisten the wheat for 35 hours to make the water content reach 15.5%, then dry, sterilize, grind the wheat and wheat germ, and pass throug...

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PUM

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Abstract

The invention discloses a nutrition flour capable of reducing blood sugar, which comprises the following raw materials in parts by weight: 1,200-1,500 parts of wheat, 20-30 parts of wheat germs, 5-8 parts of soy flour, 3-5 parts of pumpkin flower, 3-5 parts of lily, 5-8 parts of balsam pear, 5-8 parts of yam, 5-8 parts of pueraria, 5-8 parts of cassia seeds, 5-8 parts of astragalus, 5-8 parts of pumpkin and 2-3 parts of ginseng extract. The nutrition flour is prepared by proportioning nutrients scientifically, and the perfect combination of the nutrients of the pumpkin, the bitter gourd, the components of various edible Chinese medicinal and the wheat is fully realized. The nutrition flour has good dietetic therapy and healthcare effects.

Description

technical field [0001] The invention belongs to the field of food processing, and is specifically a kind of nutritional flour for lowering blood sugar. Background technique [0002] Due to the high processing precision, many vitamins in the flour are lost, resulting in extremely low vitamin content in the flour. With the improvement of people's living standards, the requirements for the nutrition and taste of the flour are higher. At the same time, the addition of chemical reagents in the flour production process , not only destroys the original local flavor of flour, increases production cost, and may cause unsafe factors to produce. Contents of the invention [0003] The purpose of the present invention is to provide a kind of hypoglycemic nutritious flour which has the health care function of dietotherapy and partially destroys the original flavor of wheat flour. [0004] In order to achieve the above object, the present invention adopts the following technical solutio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/38
Inventor 陈少金
Owner ANHUI JINHE GRAIN OIL GROUP
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