Healthcare fresh bread with blood sugar and blood lipid regulating functions and method for making healthcare fresh bread

Abstract

The invention provides healthcare fresh bread with blood sugar and blood lipid regulating functions and a method for making the healthcare fresh bread. The healthcare fresh bread comprises, by weight, 60-80% of high-protein flour, 1.5-3% of mukdenia rossii root extracts, 0.5-2% of strip-leaf banyan leaf extracts, 0.5-2% of moso bamboo shoot head extracts, 0.5-2% of ipomoea pes-caprae extracts, 2.5-5% of locust pollen, 5-8% of trichosanthes kirilowii maxim seed oil, 1.5-3% of pectin, 5-8% of isomalt, 2-5% of dried skim milk, 0.75-1.5% of instant dry yeast and 0.25-0.5% of bamboo salt. Raw materials of the bread are reasonably processed, and then the bread can be made from the raw materials. The healthcare fresh bread and the method have the advantages that the various raw materials are high in synergistic effect and biological availability, nutrient elements are balanced and enriched, the water holding capacity of the bread can be improved, ageing procedures of the bread can be delayed, the shelf life of the bread can be prolonged, and the bread has blood sugar and lipid reducing functions; the bread is fine, smooth and soft in texture and good in stickiness and elasticity, the blood sugar and the blood lipid of eaters can be regulated if the eaters often eat the bread, and the lives of the eaters can be prolonged; the bread is particularly suitable to be eaten by patients suffering from diabetes mellitus, high blood pressure and high blood liquid and people suffering from obesity.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a health-care and fresh-keeping bread with adjustable blood sugar and blood fat and a preparation method thereof. Background technique [0002] Bread is one of the most widely accepted food types at home and abroad. Because of its elasticity, rich taste, easy digestion, convenient carrying and safe eating, it is more and more popular. Yet the bread on the market is to take flour as main raw material, is equipped with batching such as white granulated sugar, adds water and kneads dough, wakes up, and bakes at high temperature again and forms. It contains relatively few nutrients and contains high fat and sugar. It is a high-sugar, high-fat, high-calorie food. If it is not controlled, it is easy to cause obesity, and even the content of cholesterol in the blood will be higher than the normal value. Once cholesterol is deposited on the inner wall of the blood vessel, the b...

AI Technical Summary

Problems solved by technology

Moreover, the existing bread has poor water holding capacity, is not resistant to storage, and has a short shelf life. During storage, it is prone to water loss, hardening of the internal tissue, increased roughness, aging, slag loss, and deterioration of flavor. , or even moldy and deteriorated, making it lose its edible value

Not only cause greater economic losses, but also seriously endanger human health after ingestion