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Wheat compound flour and preparation method thereof

A technology of compound flour and soybean flour, which is applied in food preparation, dough processing, baking, etc., can solve the problems that diabetic patients are not easy to eat flour food, toxic and side effects, and affect functions, so as to prevent osteoporosis and avoid side effects. , the effect of reducing the economic burden

Inactive Publication Date: 2013-11-13
青岛福加德面粉有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Diabetics have a strict diet and cannot eat high-sugar foods, but the flour we use daily is high-sugar foods. Therefore, diabetic patients are not easy to eat flour foods; and diabetic patients need to take medicine or inject insulin to control blood sugar levels
Long-term medication will have serious side effects on the body and affect the functions of the stomach, liver, and kidneys

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of wheat compound flour, it is prepared by the raw material of following weight portion:

[0029] Japonica rice 10, Scrophulariaceae 8, Yam 8, Trichosanthes 6, Burdock root 20, Licorice 16, Atractylodes 12, Mulberry leaf 12, Prunella vulgaris 10, Astragalus 10, Scutellaria baicalensis 8, Anemarrhena 8, Paeoniae Alba 8, Poria cocos 4, tonic Bone fat 4, whole wheat flour 100, sorghum flour 80, soybean flour 30.

[0030] The preparation method of above-mentioned composite flour is carried out according to the following steps:

[0031] Weigh the japonica rice, scrophulariae, Chinese yam and trichosanthes according to the above parts by weight, mix them, grind them into powder, and then dry them at 60-70°C to obtain the mixture 1;

[0032] Weigh burdock root, licorice, herb, mulberry leaves, Prunella vulgaris, Astragalus, Scutellaria, Anemarrhena, Radix Paeoniae Alba, Poria cocos, and psoralen according to the above weight parts, mix well, add 5 times the weight of w...

Embodiment 2

[0037] A kind of wheat compound flour, it is prepared by the raw material of following weight part:

[0038] Japonica rice 12, Scrophulariaceae 10, Yam 10, Trichosanthes 8, Burdock root 25, Licorice 20, Atractylodes 15, Mulberry leaves 15, Prunella vulgaris 12, Astragalus 12, Scutellaria baicalensis 10, Anemarrhena 10, Paeoniae Alba 10, Poria cocos 5, tonic Bone fat 5, whole wheat flour 120, sorghum flour 100, soybean flour 50.

[0039] The preparation method of above-mentioned flour is carried out according to the following steps:

[0040] Weigh the japonica rice, Scrophulariaceae, Chinese yam and Trichosanthes according to the above parts by weight, mix them, grind them into powder, and then dry them at 70°C to obtain the mixture 1;

[0041] Weigh burdock root, licorice, herb, mulberry leaves, Prunella vulgaris, Astragalus, Scutellaria, Anemarrhena, Radix Paeoniae Alba, Poria cocos, and psoralen according to the above weight parts, mix well, add 5 times the weight of water ...

Embodiment 3

[0046] The animal experiment of compound flour of the present invention:

[0047]Experimental animals: 100 SD rats, half male and half female, weighing 180-200 g, provided by the Animal Center of the Affiliated Hospital of Qingdao University. After the rats were adapted to feeding in the animal room for 1 week, 20 rats were randomly selected as the normal control group and fed with ordinary maintenance feed. High-sugar and high-fat feed formula: rat basic feed 68%, sucrose 10%, egg yolk powder 9%, lard 8%, cholesterol 1%, bile salt 0.2%, and the rest is water. The remaining 80 were fed with high-sugar and high-fat diet for 4 weeks. Four weeks later, rats were fasted for 24 hours, and streptozotocin (STZ) was injected intravenously at 20 mg / Kg, once every two days. Choose 60 rats with successful modeling, and divide them into 3 groups at random, 20 in every group, i.e. model group (eating 200g / day of conventional flour), group of the present invention (eating 200g / day of comp...

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Abstract

The invention discloses wheat compound flour, which is prepared from polished round-grained rice, radix scrophulariae, Chinese yam, snake gourd fruit, burdock root, liquorice, rhizoma atractylodis, mulberry leaves, selfheal, astragalus, scutellaria baicalensis, rhizoma anemarrhenae, radix paeoniae alba, poria cocos, fructus psoraleae, whole meal, sorghum flour and soybean meal. The invention also discloses a preparation method of the wheat compound flour. The wheat compound flour disclosed by the invention is suitable for eating of diabetes patients, can effectively control blood sugar concentration and prevent osteoporosis.

Description

[0001] technical field [0002] The invention relates to the field of food technology, in particular to a wheat compound flour and a preparation method thereof. [0003] Background technique [0004] After the wheat is ground and processed, it becomes wheat flour, also known as wheat flour or flour. Wheat flour is divided into two categories: grade flour and special flour according to processing precision and usage: (1) grade flour: according to different processing precision, it can be divided into four categories: special first flour, special second flour, standard flour and ordinary flour; (2) ) Special flour: special flour is flour made by grinding special varieties of wheat; or flour made by adding food additives on the basis of grade flour and mixing evenly according to the needs of the purpose of use. There are various types of special flour, precise formula and stable quality, which provide good raw materials for improving labor efficiency and making better quality...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/30A21D2/36A23L33/105
Inventor 李利民姜平勋盛忠华唐书辉
Owner 青岛福加德面粉有限公司
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