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Blood-glucose-reducing health steamed bun and preparation method thereof

A steamed bread and sugar-lowering technology, which is applied in the field of sugar-lowering health-care steamed bread and its preparation, can solve the problems of elasticity, cohesion recovery value and chewing property decline, good quality, loss of taste and characteristics, and affect the formation of gluten network structure, etc., to achieve Reduce and insulin sensitivity index, improve physiological function, improve bioavailability

Inactive Publication Date: 2014-12-03
陆建益
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the added extract does not contain gluten protein, the mass fraction of gluten protein in flour is relatively diluted, which affects the formation of gluten network structure
If the added amount is too low, it will be difficult to achieve the effect of reducing blood sugar and health care. Excessive addition will cause excessive dilution of the amount of gluten in the flour, weaken the network structure of the dough, and deteriorate the gas holding capacity. The elasticity, cohesiveness, recovery value and chewiness are all reduced, the taste is blunt, and the odor is strong, which makes the original good quality, taste and characteristics of traditional steamed buns lost
And it is very easy to age during storage, and it is easy to be contaminated by microorganisms and cause quality deterioration, and even lose its edible value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Raw material pretreatment:

[0031] ① Preparation of plantain root extract, thick rattan extract, glutinous rice rattan extract, and velvety indigo extract: collect plantain root, thick rattan, glutinous rice rattan, and velvety indigo without rot and mildew, remove impurities, wash, and dry , crushed to 25 mesh coarse powder, poured into the extraction tank, and added water 8 times the weight of the coarse powder, extracted twice at 75°C, 2 hours each time, filtered, and combined filtrates were passed through D101 macroporous adsorption resin The column was first washed with water, discarded the washing solution, and then eluted with ethanol with a concentration of 35% by weight, collected the ethanol eluate, concentrated under reduced pressure, and spray-dried to obtain solid powder extracts respectively;

[0032] ②Preparation of tritium trifoliate powder: Collect fresh tritium tritium, remove impurities, wash, crush into 5-mesh fragments, put them into a beater, a...

Embodiment 2

[0043] 1. Raw material pretreatment:

[0044] ① Preparation of plantain root extract, thick rattan extract, glutinous rice rattan extract, and velvety indigo extract: collect plantain root, thick rattan, glutinous rice rattan, and velvety indigo without rot and mildew, remove impurities, wash, and dry , crushed to 45 mesh coarse powder, poured into the extraction tank, and added water 12 times the weight of the coarse powder, extracted 3 times at 60°C, 2 hours each time, filtered, and combined filtrates were passed through D101 macroporous adsorption resin The column is washed with water first, discarding the washing solution, and then eluting with ethanol with a concentration of 30 wt%, collecting the alcohol eluent, concentrating under reduced pressure, and spray drying to obtain solid powder extracts;

[0045] ②Preparation of tritium trifoliate powder: Collect fresh tritium tritium, remove impurities, wash, crush into 5-mesh fragments, put them into a beater, add water 3 ti...

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PUM

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Abstract

The invention provides a blood-glucose-reducing health steamed bun and a preparation method thereof. The blood-glucose-reducing health steamed bun comprises the following raw materials in percent by weight: 65-85 percent of flour, 2-5 percent of Chinese banana root extract, 2-5 percent of ipomoea pes-caprae extract, 2-5 percent of memorialis hirta extract, 2-5 percent of indigofera stachyodes extract, 3.5-8 percent of atriplex triangularis powder, 3-6 percent of pectin powder and 0.5-1.0 percent of instant dry yeast. The raw materials are reasonably processed to make the steamed bun, are natural in source, reasonable in formula, high in bioavailability, bright in color, rich in fruity flavor, tender in taste, fluffy and soft in mouth feel, high in eating safety, and long in refreshing and storing periods; the original high quality, the taste and the characteristic of the conventional steamed bun are reserved, and by developing a synergistic effect of all raw materials on the aspects of reducing the blood sugar and relieving the diabetic complication, when people eat the steamed bun, dietary therapy and health function can be combined, the effects of preventing, controlling and reducing the blood sugar are achieved, and the life quality and the health degree of people are improved.

Description

technical field [0001] The invention belongs to the field of food technology, and in particular relates to a hypoglycemic health-care steamed bun and a preparation method thereof. Background technique [0002] Steamed buns are one of the traditional staple foods loved by our people, especially in the vast Central Plains and northern regions, steamed buns still occupy an important position in today's family dietary structure. However, most of the traditional steamed buns sold in the market are made from a single flour-processed dough and then fermented and steamed. They contain relatively few nutrients and have no health-care ingredients. If they are used as a staple food for a long time, they will cause malnutrition. And because the nutritional components of flour are mainly starch and a small amount of protein, and after starch enters the body, it will produce carbohydrates through hydrolysis reactions, etc., making some diabetics and people with high blood sugar want to ea...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/29A23L7/104A23L33/00
CPCA23L33/00A23L7/104A23V2002/00
Inventor 陆建益
Owner 陆建益
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