Blood pressure reducing buns

A bread and functional technology, applied in the processing of dough, baking, baked goods, etc., can solve problems such as single taste, insufficient nutrition, and inability to meet consumer requirements, and achieve the effect of improving nutrients and preventing high blood pressure

Inactive Publication Date: 2013-01-30
SHENYANG CHUANGDA TECH TRADE MARKET
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the bread made by the traditional method is not nutritious enough due to the ingredients and ratio

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of small bread with antihypertensive function is characterized in that: it comprises flour, xylitol, vegetable oil, celery dietary fiber, honey, egg, bread improver, dry yeast and water; Described each material parts by weight are preferably : 13 parts of flour, 1.5 parts of xylitol, 0.5 parts of vegetable oil, 10 parts of celery dietary fiber, 0.5 parts of honey, 0.8 parts of egg, 0.1 part of bread improver, 0.05 part of dry yeast and 7 parts of water.

Embodiment 2

[0020] A kind of small bread with antihypertensive function is characterized in that: it comprises flour, xylitol, vegetable oil, celery dietary fiber, honey, egg, bread improver, dry yeast and water; Described each material parts by weight are preferably : 18 parts of flour, 3 parts of xylitol, 2 parts of vegetable oil, 5 parts of celery dietary fiber, 0.1 part of honey, 0.3 part of egg, 0.05 part of bread improver, 0.2 part of dry yeast and 10 parts of water.

Embodiment 3

[0022] A kind of small bread with antihypertensive function is characterized in that: it comprises flour, xylitol, vegetable oil, celery dietary fiber, honey, egg, bread improver, dry yeast and water; Described each material parts by weight are preferably : 16 parts of flour, 1.9 parts of xylitol, 1 part of vegetable oil, 6 parts of celery dietary fiber, 0.3 part of honey, 0.6 part of egg, 0.09 part of bread improver, 0.11 part of dry yeast and 8 parts of water.

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PUM

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Abstract

The invention relates to bread, in particular to blood pressure reducing buns, and belongs to the field of foods. The buns contain celery dietary fibers. As high-fiber food, celery can be digested in intestine to form lignin or enterolactone which is an antioxygen. Regular eating of celery, particularly celery leaves, can prevent high blood pressure, arteriosclerosis and the like and can help to treat the diseases. The buns have more nutrients and can reduce blood pressure.

Description

[0001] technical field [0002] The invention relates to a kind of bread, in particular to a small bread with the function of reducing blood pressure, which belongs to the field of food. Background technique [0003] People depend on food, and bread has always been the mainstream product in fast food. However, the bread made by traditional methods is not nutritious enough due to the reasons of ingredients and proportioning. Taste is relatively single, can not adapt to people's increasing consumption requirements. Contents of the invention [0004] In view of the problems existing in the prior art, the purpose of the present invention is to provide a new composition and ratio of the small bread with the function of reducing blood pressure. [0005] In order to achieve the above object, the technical solution adopted by the present invention is a small bread with a function of reducing blood pressure, which is characterized in that it includes flour, xylitol, vegetable oil...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36A23L1/308
Inventor 温宏梅
Owner SHENYANG CHUANGDA TECH TRADE MARKET
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