A low-sugar cornbread and its preparation method

A technology of wotou and cornmeal, applied in the field of low-sugar wotou and its production, can solve the problems of stimulating gastrointestinal motility, accelerating feces excretion, low sugar content, etc. Effect

Active Publication Date: 2015-09-09
TONGNAN SANXIN FORESTRY COMPREHENSIVE DEVCO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are relatively few foods on the market specifically for diabetic patients. Wotou is a kind of food that is very suitable for diabetics. First of all, Wotou is a traditional Chinese delicacy. It uses natural green whole grains as the main raw material, and the fiber in it It has high vitamin content and relatively little sugar content. It has the characteristics of stimulating gastrointestinal peristalsis and accelerating excretion of feces, and can prevent constipation, enteritis, intestinal cancer, etc. Usually, the main material of Wotou is cornmeal, and the corn oil contained in it is more effective. Lower serum cholesterol, prevent high blood pressure and coronary heart disease, but because the proportion of ingredients is not easy to control when cornmeal is processed, sometimes in order to ensure the appearance of steamed corn bread is upright, the dosage is unbalanced, resulting in a decrease in its elasticity, and it also affects the taste and aroma of the pasta itself

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Put 5 parts of millet, 30 parts of buckwheat, 5 parts of mung bean, 3 parts of barley, 5 parts of sorghum and 30 parts of corn into a mill and grind them respectively to obtain millet flour, buckwheat flour, mung bean flour, barley flour, sorghum flour and corn flour , and add 2 parts of wheat bran, and then stir it evenly; soak 1 part of bitter gourd powder in boiling water at 50-70°C for 1-5 minutes; After 20 minutes, put the mixed flour into a cornbread machine or manually form it to make steamed buns with a weight of 80 g; put the steamed buns in a steamer at 120° C. for 30 to 60 minutes to obtain low-sugar steamed buns.

Embodiment 2

[0017] Put 10 parts of millet, 45 parts of buckwheat, 8 parts of mung bean, 7 parts of barley, 10 parts of sorghum and 43 parts of corn into a mill and grind them respectively to obtain millet flour, buckwheat flour, mung bean flour, barley flour, sorghum flour and corn flour , and add 4 parts of wheat bran, and then stir it evenly; soak 2 parts of bitter gourd powder in boiling water at 50-70°C for 1-5 minutes; After 20 minutes, put the mixed flour into a cornbread machine or manually form it to make steamed buns with a weight of 120g; put the steamed buns in a steamer at 120°C for 30-60 minutes to obtain low-sugar steamed buns.

Embodiment 3

[0019] Put 15 parts of millet, 50 parts of buckwheat, 15 parts of mung bean, 9 parts of barley, 15 parts of sorghum and 50 parts of corn into a mill and pulverize them respectively to obtain millet noodles, buckwheat noodles, mung bean noodles, barley noodles, sorghum noodles and corn noodles , and add 6 parts of wheat bran, and then stir it evenly; soak 3 parts of bitter gourd powder in boiling water at 50-70°C for 1-5 minutes; After 20 minutes, put the mixed flour into a cornbread machine or manually form it to make steamed buns with a weight of 150 g; put the steamed buns in a steamer at 120° C. for 30 to 60 minutes to obtain low-sugar steamed buns.

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PUM

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Abstract

The invention relates to low-sugar steamed bread. The low-sugar steamed bread is prepared from the following raw materials in parts by weight: 1-3 parts of bitter gourd powder, 5-15 parts of millet powder, 30-50 parts of buckwheat powder, 2-6 parts of wheat bran, 5-15 parts of mung bean powder, 3-9 parts of barley powder, 5-15 parts of sorghum powder and 30-50 parts of corn powder. In the low-sugar steamed bread, bitter gourd powder can achieve the function of decreasing blood sugar, and other several coarse cereals have very high cellulose content, are rich in nutrients and suitable for diabetics to eat, have the properties of stimulating gastrointestinal peristalsis and speeding up excretion, and are beneficial to body health.

Description

technical field [0001] The invention relates to the field of food, in particular to a low-sugar cornbread and a preparation method thereof. Background technique [0002] Diet has always been a headache for diabetic patients. Patients often worry that eating well will not keep up with nutrition, and eating well will promote diabetes. Especially in the choice of food, patients often feel very tangled. There are relatively few foods on the market specifically for diabetic patients. Wotou is a kind of food that is very suitable for diabetics. First of all, Wotou is a traditional Chinese delicacy. It uses natural green whole grains as the main raw material, and the fiber in it It has high vitamin content and relatively little sugar content. It has the characteristics of stimulating gastrointestinal peristalsis and accelerating excretion of feces, and can prevent constipation, enteritis, intestinal cancer, etc. Usually, the main material of Wotou is cornmeal, and the corn oil con...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L1/30A23L7/104A23L7/117A23L33/10
CPCA23L7/10A23L33/10A23V2002/00A23V2200/328A23V2200/30
Inventor 刘波涛
Owner TONGNAN SANXIN FORESTRY COMPREHENSIVE DEVCO
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