Health-care flour for diabetes patients and preparation method thereof

A health-care flour and diabetes technology, applied in food preparation, application, dough processing, etc., can solve the problems of unpopularity, poor taste of tartary buckwheat, etc., achieve good therapeutic effect, lower blood sugar, and enhance human immunity

Active Publication Date: 2014-11-19
淮北市金华面粉有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when tartary buckwheat is added to flour to make it specially for diabetics, it is difficult to be popular due to the poor taste of tartary buckwheat.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A health-care flour for diabetic patients is prepared from the following dry raw materials in parts by weight:

[0021] 250 parts of wheat flour, 30 parts of tartary buckwheat flour, 30 parts of rice flour, 30 parts of potato, 20 parts of yam, 5 parts of bitter gourd, 8 parts of soybean, 8 parts of tea, 3 parts of black fungus, 3 parts of pumpkin, 0.5 part of folic acid, vitamin B 12 0.5 parts, 3 parts of astragalus, 2 parts of ginseng extract, 2 parts of lotus seed core, 2 parts of gallinaceous gold, 2 parts of white fungus, 5 parts of kudzu root.

[0022] The preparation method comprises the following steps:

[0023] 1) Weigh potatoes, yams, bitter gourd, soybeans, tea leaves, black fungus, pumpkin, astragalus, ginseng, lotus seed core, gallinaceous gold, tremella and kudzu root by weight, dry to 10% water content, and place in Pass through a 100-mesh sieve in the pulverizer for standby;

[0024] 2) Weigh wheat flour, tartary buckwheat flour and rice flour in parts...

Embodiment 2

[0027] Compared with Example 1, in a kind of health-care flour for diabetic patients: 20 parts of tartary buckwheat flour, 10 parts of Chinese yam, all the other remain unchanged.

[0028] The preparation method is the same as in Example 1.

[0029] The health-care flour for diabetic patients obtained in this example was rolled, cut into strips, and dried at low temperature to make noodles with a roller-type noodle machine. The taste scoring experiment was carried out. After sensory evaluation by 60 people, 42 people expressed their preference for this example. 9 people expressed that they did not like the taste of this embodiment, and the remaining 9 people expressed that the taste of this embodiment was average.

Embodiment 3

[0031] Compared with Example 1, in a kind of health-care flour for diabetic patients: 50 parts of tartary buckwheat flour, 30 parts of Chinese yam, all the other remain unchanged.

[0032] The preparation method is the same as in Example 1.

[0033] The health-care flour for diabetic patients obtained in this example was rolled, cut into strips, and dried at low temperature to make noodles with a roller-type noodle machine. The taste scoring test was carried out. After sensory evaluation by 60 people, 40 people expressed their preference for this example. 11 people expressed that they did not like the taste of this embodiment, and the remaining 9 people expressed that the taste of this embodiment was average.

[0034] Typical Case

[0035] Mr. Liu, male, 65 years old, has suffered from type II diabetes for more than 7 years. He took metformin enteric-coated tablets to lower blood sugar three times a day before meals. Each meal consisted of rice (20-30g) as the main food, with...

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PUM

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Abstract

The invention discloses health-care flour for diabetes patients. The health-care flour is prepared from the following dry raw materials in parts by weight: 100-400 parts of wheat flour, 20-50 parts of tartary buckwheat flour, 20-50 parts of rice flour, 20-50 parts of potatoes, 10-30 parts of Chinese yam, 1-10 parts of bitter gourds, 5-10 parts of soybeans, 5-10 parts of tea leaves, 2-5 parts of black funguses, 2-5 parts of pumpkins, 0.1-1 part of folic acids, 0.1-1 part of vitamin B12, 1-5 parts of astragalus membranaceus, 1-3 parts of ginseng, 1-3 parts of lotus seed cores, 1-3 parts of endothelium corneum gigeriae galli, 1-3 parts of white funguses, and 2-10 parts of radix puerariae. The invention also discloses a preparation method. The health-care flour disclosed by the invention is prepared through scientific nutrient compounding ratios, and the folic acids and the vitamin B12 are added into the flour, so that the loss of such vitamin can be made up in the processing course of the flour on the basis that the taste of the flour is not changed; and the tartary buckwheat which is added is matched with the Chinese yam, so that the problem that the mouth feel of the tartary buckwheat is poor is better solved.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a health-care flour for diabetic patients, and also relates to a preparation method of the health-care flour. Background technique [0002] In recent years, with the development of social economy and the improvement of residents' living standards, the incidence and prevalence of diabetes have increased year by year, and diabetes has become a major social problem that threatens people's health. In order to lower blood sugar and maintain blood sugar stability, in addition to the correct and consistent use of hypoglycemic drugs, the dietary problems of diabetes and its potential patients have also received increasing attention. [0003] At present, there are many kinds of pasta specially for diabetic patients on the market, such as selenium-containing flour, traditional Chinese medicine flour and so on. The invention patent (Application No. 201110442904.6) titled "A Food for Lowering ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/105A23L33/00A23L7/104
CPCA21D2/36A21D2/362A23L7/198A23L33/10A23L33/105A23V2002/00A23V2200/30A23V2250/21A23V2250/204
Inventor 刘德宽
Owner 淮北市金华面粉有限公司
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