Nutrition fortification wheat flour capable of reducing blood sugar

A nutrient-fortified, wheat flour technology, which is applied in baking, dough processing, food science, etc., 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
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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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Comparison scheme
Effect test

Embodiment Construction

[0017] A nutrient-fortified hypoglycemic wheat flour, which is made from the following raw materials in parts by weight:

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

[0019] The preparation method of the nutritionally fortified and hypoglycemic wheat flour comprises the following steps:

[0020] (1) Take lily, bitter gourd, yam, kudzu root, lotus, pumpkin flower, astragalus, and pumpkin by weight and put them into boiling water for 5 minutes. After controlling the water, cut them into sections and mix them evenly, and mash them into a thick paste in a masher , 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...

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PUM

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Abstract

The invention discloses a nutrient fortification wheat 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 lily, 5-8 parts of balsam pear, 5-8 parts of yam, 5-8 parts of pueraria, 5-8 parts of lotus, 5-8 parts of pumpkin flower, 5-8 parts of astragalus, 5-8 parts of pumpkin and 2-3 parts of ginseng extract. The nutrient fortification wheat 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 nutrient fortification wheat flour has good dietetic therapy and healthcare effects.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a nutritionally fortified and hypoglycemic wheat flour. 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 nutritionally fortified and blood-sugar-lowering wheat flour which has the health-care effect of dietary therapy and partially destroys the original flavor of the wheat flour. [0004] In order to achieve the above object, the present invention adopts the ...

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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