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Low-sugar flour applicable to diabetics and making method of low-sugar flour

A suitable technology for diabetics, applied in the field of flour and its preparation, can solve the problems of single nutrient composition, single product, insufficient nutrients to meet human body needs, etc., and achieve the effects of high protein content, low sugar content, and low starch content

Inactive Publication Date: 2015-01-28
SUZHOU WANSHEN FLOUR PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Flour is mostly processed from wheat. Generally, refined flour only contains wheat endosperm, which has a single nutritional component. During the processing, the wheat bran and wheat germ, which are rough in taste but rich in nutrients, are removed. These flours are nutritious. Its nutrients cannot meet the needs of the human body, and the product is relatively simple

Method used

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Effect test

Embodiment Construction

[0013] The low-sugar flour suitable for diabetics consists of the following raw materials in parts by weight (kg):

[0014] Whole wheat flour 520, black fungus powder 34, egg powder 26, black corn 14, soybean protein powder 42, broccoli 22, leek flower 10, houttuynia 12, purple basil 5, banana 23, mung bean skin 8, wakame 27, Rice field eel 15, brown rice flour 22, purple back vegetable 25, medlar sprout 32, pea seedling 20, water chestnut 12, mustard powder 2, epimedium 3, polygonatum 4, Polygonum multiflorum 2, coltsfoot flower 1, health additive 15, water amount.

[0015] Among them, the health-care additive is composed of the following raw materials in parts by weight (kg): purple sweet potato powder 62, banana powder 15, black bean powder 28, chrysanthemum crystal 6, royal jelly 2, peanut butter 10, lentil flower 5, hydrangea 2, Chinese rose root 7 , lychee grass 1, lotus stem 4, perilla leaf 2, appropriate amount of water.

[0016] The preparation method comprises the s...

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Abstract

The invention discloses low-sugar flour applicable to diabetics and a making method of the low-sugar flour. The flow-sugar flour consists of whole wheat meal, black fungus powder, egg powder, black corn, soybean protein powder, broccoli, leek flower, houttuynia cordata, purple ruffles basil, banana, mung bean peel, undaria pinnatifida, ricefield eel, coarse rice powder, gynura bicolor, wolfberry sprout, pea seedlings, water chestnut, mustard powder, herba epimedii, radix polygonati officinalis, polygonum multiflorum, flos farfarae and the like. The low-sugar flour has the beneficial effects of low sugar content and rich nutrients and can satisfy the appetite of diabetics, and the low-sugar flour which is rich and comprehensive in nutrition, high in protein content, low in starch content and applicable to diabetics is provided.

Description

field of invention [0001] The invention relates to the field of food processing, more specifically to a flour and a preparation method thereof. Background technique [0002] Flour is the staple food in most parts of northern China. There are various kinds of food made from flour, with various patterns and flavors, and are loved by the general public. Flour is mostly processed from wheat. Generally, refined flour only contains wheat endosperm, which has a single nutritional component. During the processing, the wheat bran and wheat germ, which are rough in taste but rich in nutrients, are removed. These flours are nutritious. Its nutrients can not meet the needs of the human body, and the product is relatively single. With the improvement of modern living standards and safety concepts, people pay more and more attention to the nutrition and safety of food, as well as the health care effect. Flour products. Contents of the invention [0003] The purpose of the present inv...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/30A23L33/105
CPCA23L33/10A23L7/198A23L33/105A23V2002/00A23V2200/328A23V2250/202A23V2250/2042A23V2250/208A23V2250/21
Inventor 陈刚郭峰肖志勇马鹏举张成虎杨兆斌王胜权王洪新
Owner SUZHOU WANSHEN FLOUR PROD
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