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Porridge suitable for patients with diabetes and preparation method of porridge

A technology for diabetics and glutinous rice, which is applied in the field of medicinal porridge and its production, can solve the problem of single variety, achieve the effect of natural waxy and soft taste, promote gastrointestinal motility, and resist the rise of blood sugar

Inactive Publication Date: 2015-04-29
ANHUI TONGFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Foods for diabetics on the market are mainly dry foods such as coarse-grain biscuits that claim to be sugar-free and sucrose-free, and the varieties are relatively single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of porridge suitable for diabetics is prepared from the following raw materials according to the weight ratio:

[0026] Based on 1000 servings of porridge: 15 servings of glutinous rice, 8 servings of carrots, 10 servings of soybeans, 10 servings of chickpeas, 5 servings of white lentils, 15 servings of oats, 15 servings of buckwheat, 15 servings of coix seed, 20 servings of yam, 5 servings of wolfberry, 8 parts of konjac powder, 5 parts of oat fiber, 3 parts of pueraria powder, 3 parts of pumpkin powder, and the balance is water.

[0027] The preparation method of the above-mentioned porridge suitable for diabetics comprises the following steps:

[0028] 1) Remove impurities from glutinous rice, oats, buckwheat, coix seed and wolfberry, wash and drain; peel carrots and yams and cut them into 8×8×8 cubes;

[0029] 2) Wash soybeans, chickpeas, and white lentils, pre-cook them in boiling water for 15 minutes, remove and set aside;

[0030] 3) Mix the processed gl...

Embodiment 2

[0036] A kind of porridge suitable for diabetics is prepared from the following raw materials according to the weight ratio:

[0037] Based on 1000 servings of porridge: 18 servings of glutinous rice, 5 servings of carrots, 13 servings of soybeans, 15 servings of chickpeas, 6 servings of white lentils, 12 servings of oats, 10 servings of buckwheat, 12 servings of coix seed, 23 servings of yam, 8 servings of wolfberry, 5 parts of konjac powder, 7 parts of oat fiber, 1.5 parts of pueraria powder, 5 parts of pumpkin powder, and the balance is water. The production process is the same as above.

Embodiment 3

[0039] A kind of porridge suitable for diabetics is prepared from the following raw materials according to the weight ratio:

[0040] Based on 1000 servings of porridge: 20 servings of glutinous rice, 10 servings of carrots, 15 servings of soybeans, 12 servings of chickpeas, 8 servings of white lentils, 10 servings of oats, 13 servings of buckwheat, 10 servings of coix seed, 25 servings of yam, 4 servings of wolfberry, 6 parts of konjac powder, 8 parts of oat fiber, 5 parts of pueraria powder, 1.5 parts of pumpkin powder, and the balance is water. The production process is the same as above.

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Abstract

The invention relates to porridge suitable for patients with diabetes. The porridge is prepared from the following raw materials in parts by weight of 1000 parts of porridge: 15-20 parts of glutinous rice, 5-10 parts of carrots, 10-15 parts of soybeans, 10-15 parts of chickpeas, 5-8 parts of white hyacinth beans, 10-15 parts of oat, 10-15 parts of buckwheat, 10-15 parts of semen coicis, 20-25 parts of Chinese yam, 4-8 parts of wolfberries, 5-8 parts of konjaku flour, 5-8 parts of oat fiber, 1-5 parts of radix puerariae powder, 1-5 parts of pumpkin powder and the balance of water. The invention further relates to a preparation method of the porridge suitable for patients with diabetes. The porridge is particularly matched with drug-food materials such as Chinese yam, wolfberries, radix puerariae powder, white hyacinth beans and semen coicis suitable for being eaten by patients with diabetes, thereby being an ideal food material for patients with diabetes. According to the preparation method, various food materials are reasonably merged into the porridge, so that the porridge is rich in contents, is natural, glutinous and soft in taste, and is a good product for the daily eating and nursing of patients with diabetes.

Description

technical field [0001] The invention relates to the field of medicated dietary food processing, and discloses medicated dietary porridge which is rich in nutrition and suitable for diabetics and a preparation method thereof. Background technique [0002] "Rice porridge and rice warm stomach and nourish Qi". "Freedom Congee Porridge" says: porridge and rice are the most nourishing things in the world. For thousands of years, porridge has been closely related to our life. Since ancient times, people have used porridge as a carrier and incorporated ingredients with specific functions to make medicinal porridge, which is combined with diet therapy and nourishment. The current food industry has made great breakthroughs in taste and product types, and needs further development in terms of special functions. As a porridge inherited from ancient times, it is necessary to learn from the wisdom of the ancestors to develop medicinal porridge, which is rich and convenient for modern l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/30A23L33/10A23L33/21
CPCA23V2002/00A23V2200/32A23V2200/328
Inventor 刘辉张仁辰崔二彬刘德阳
Owner ANHUI TONGFU FOOD
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