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Cereal conditioning porridge and making method and application thereof

A technology for grains and a production method, applied in the field of grain conditioning porridge and its preparation, can solve the problems of not mentioning the conditioning and therapeutic effects of patients with diabetes, not mentioning the conditioning functions of patients' bodies, unfavorable nutrient preservation and absorption, and the like, so as to reduce the The effect of fat accumulation, prevention and treatment of diabetes, and regulation of blood lipids

Active Publication Date: 2015-03-25
东方百草堂国际科贸(北京)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN101069557A discloses a health food for lowering blood sugar. Its raw materials are wolfberry fruit, coix seed, yam, pine pollen, black beans, konjac powder, etc., but there is no raw material capable of puffing. After brewing with boiling water, the nutritional components It will sink to the bottom, which is not conducive to nutrient preservation and absorption
None of the above-mentioned prior art mentions the conditioning effect on the patient's body, nor does it mention the conditioning and therapeutic effect on the specific diabetic disease that the patient suffers from, nor does it mention the use of Bubumi
Simultaneously, there is also no commercially available product using Bubumi as a food raw material for diabetics on the market

Method used

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  • Cereal conditioning porridge and making method and application thereof
  • Cereal conditioning porridge and making method and application thereof
  • Cereal conditioning porridge and making method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0102] To prepare bubbly rice:

[0103] Raw materials: use glutinous rice and rice, the weight ratio of the two is 1:1;

[0104] The preparation method is that the puffed bubbly rice is prepared by a baking method.

[0105] In the Bubumi puffing process, when the degree of expansion reaches 50% of the required value, calcium carbonate is added, wherein the weight ratio of Bubumi to calcium carbonate is 100:1, and then salt is added, wherein, Bubumi and CaCO The weight ratio of salt is 100:3, and then continue to expand until the required expansion degree is reached.

Embodiment 2

[0107] The production steps of the cereal conditioning porridge eaten by diabetic patients:

[0108] 1) Weigh 5 parts of L-arabinose, 0.005 part of zinc gluconate, and 0.15 part of chromium yeast by weight, pass through an 80-mesh sieve, and mix evenly;

[0109] 2) The sieved mixture with 8 parts of soluble oat fiber extract, 3 parts of insoluble oat fiber extract of wheat germ 1.1 parts, 2 parts of Chinese yam extract, 1.4 parts of Polygonatum extract, 1.3 parts of mulberry leaf extract, Polygonatum odoratum extract 1.2 parts of Chinese wolfberry extract and 0.9 part of Chinese wolfberry extract are mixed evenly;

[0110] 3) granulate and moisten with 95% ethanol;

[0111] 4) Dry at 70-75 degrees Celsius for 6 hours until the moisture content is ≤5%;

[0112] 5) Naturally cool down to room temperature, then add 30 parts of oatmeal and 8 parts of Bubumi prepared in Production Example 1, mix, and then pack.

Embodiment 3

[0114] The production steps of the cereal conditioning porridge eaten by diabetic patients:

[0115] 1) Weigh 3 parts of L-arabinose, 0.006 parts of zinc gluconate, and 0.1 part of chromium yeast by weight, pass through an 80-mesh sieve, and mix evenly;

[0116] 2) The sieved mixture is mixed with 9.5 parts of Fibersol-2 pine valley starch, 4 parts of insoluble oat fiber, 1.1 parts of wheat germ extract, 1.6 parts of yam extract, 2 parts of Polygonatum extract, 1.5 parts of mulberry leaf extract, Polygonatum odoratum Mix 1 part of extract and 1.5 parts of wolfberry extract evenly;

[0117] 3) granulate and moisten with 95% ethanol;

[0118] 4) Dry at 75 degrees Celsius for 6 hours until the moisture content is ≤5%;

[0119] 5) Naturally cool down to room temperature, then add 35 parts of oatmeal and 6 parts of Bubu rice prepared in Production Example 1, mix, and then pack.

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Abstract

Cereal conditioning porridge suitable for being eaten by diabetic patients comprises, by weight, 20-35 parts of oatmeal, 8-12 parts of water-soluble dietary fiber extractives, 3-8 parts of insolubility oat fibers, 4-8 parts of rice krispies, 0.3-2 parts of wheat germ extractives, 1-3 parts of yam extractives, 0.5-2 parts of rhizome extractives, 0.5-2 parts of mulberry leaf extractives, 0.5-2 parts of polygonatum odoratum extractives, 0.2-2 parts of wolfberry extractives, 1-5 parts of L-arabinose, 0.08-0.3 part of chromium yeast and 0.002-0.006 parts of zinc gluconate. The cereal conditioning porridge is low in carbohydrate, full of nutriments, and very suitable for being used as the food for the diabetic patients, the hypoglycemic effect and the conditioning effect are obvious, a precaution and treatment effect is achieved on various complications of diabetes, and a good conditioning effect is achieved on diabetic nephropathy patients. The nutrients of the cereal conditioning porridge can be digested and absorbed easily, convenient to eat and delicate in mouthfeel.

Description

technical field [0001] The invention relates to a health food, in particular to a grain-conditioned porridge suitable for diabetics and its preparation method and application. Background technique [0002] With the people's life becoming richer and life style constantly changing, the incidence of diabetes is on the rise. According to the diabetes epidemiological survey results published by the Diabetes Society of the Chinese Medical Association in 2013, the prevalence of diabetes in people over the age of 30 in my country is 11.6%. Based on this, it is estimated that there are at least 140 million diabetic patients in the country, ranking first in the world. big country. Diabetes mellitus is a common chronic endocrine and metabolic disorder disease, which has great harm to human body tissues and various organs, and seriously affects human health and quality of life. [0003] Usually, diabetic patients need to take hypoglycemic western medicine frequently to control the cond...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/29A23L1/308A23L33/21
CPCA23V2002/00A23V2200/328A23V2200/32
Inventor 张桂英王宏一王宏山
Owner 东方百草堂国际科贸(北京)有限公司
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