Health-care flour capable of reducing blood sugar and preparation method of health-care flour

A health-care flour, flour technology, applied in the functions of food ingredients, food science, application, etc., can solve the problems of food taste, safety and energy supply that are difficult to ensure, and achieve shortening of passing time, improving sensitivity, and good taste. Effect

Inactive Publication Date: 2016-02-24
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a hypoglycemic health-care flour, thereby solving the problems in the prior art that the hypoglycemic flour mostly contains traditional Chinese medicine components or the content of the fl

Method used

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  • Health-care flour capable of reducing blood sugar and preparation method of health-care flour
  • Health-care flour capable of reducing blood sugar and preparation method of health-care flour

Examples

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Comparison scheme
Effect test

Embodiment 1

[0024] The hypoglycemic health-care flour of this embodiment is mainly composed of the following components by mass: 80 parts of refined flour, 15 parts of oat flour, 6 parts of tartary buckwheat flour, 3 parts of polyfructose, 2 parts of L-arabinose, purified konjac Powder 1.5 parts.

[0025] The preparation method of the hypoglycemic health-care flour of the present embodiment includes: passing oat flour, tartary buckwheat flour, polyfructose, L-arabinose and konjac purified powder through a 60-mesh sieve, adding 20 times the total mass of water after mixing, and Stir and mature at 85°C for 1 hour, spray dry, and pass through a 120-mesh sieve to obtain the mixed grain powder; mix the mixed grain powder and refined flour in a mixer for 20 minutes to obtain the product.

Embodiment 2

[0027] The hypoglycemic health-care flour of this embodiment is mainly composed of the following components by mass: 95 parts of refined flour, 8 parts of oat flour, 4 parts of tartary buckwheat flour, 3 parts of polyfructose, 4 parts of L-arabinose, purified konjac Powder 0.5 part.

[0028] The preparation method of the hypoglycemic health-care flour of the present embodiment includes: passing oat flour, tartary buckwheat flour, polyfructose, L-arabinose and konjac purified powder through a 60-mesh sieve, adding 25 times the total mass of water after mixing, and Stir and mature at 95°C for 1 hour, spray dry, and pass through a 120-mesh sieve to obtain the mixed grain powder; mix the mixed grain powder and refined flour in a mixer for 30 minutes to obtain the product.

Embodiment 3

[0030] The hypoglycemic health-care flour of this embodiment is mainly composed of the following components by mass: 90 parts of refined flour, 8 parts of oat flour, 5 parts of tartary buckwheat flour, 6 parts of polyfructose, 3 parts of L-arabinose, purified konjac Powder 0.5 part.

[0031] The preparation method of the hypoglycemic health-care flour of the present embodiment includes: passing oat flour, tartary buckwheat flour, polyfructose, L-arabinose and konjac purified powder through a 60-mesh sieve, adding 15 times the total mass of water after mixing, and Stir and mature at 90°C for 1.5 hours, spray dry, pass through a 120-mesh sieve to obtain mixed grain powder; mix the mixed grain powder and refined flour in a mixer for 30 minutes to obtain the product.

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Abstract

The invention discloses health-care flour capable of reducing blood sugar and a preparation method of the health-care flour. The flour mainly consists of the following components in parts by mass: 80-95 parts of wheat flour, 8-15 parts of oat flour, 4-6 parts of buckwheat flour, 3-6 parts of polyfructose, 2-4 parts of pectinose and 0.5-1.5 parts of konjak flour. The flour products are good in mouth feel and high in safety, and can also provide definite energy; the oat flour, the tartary buckwheat flour, the polyfructose, the pectinose and the konjak purifying flour which are added have mutual synergistic effects and multiplication effects in the respect of reducing blood sugar, reduce the postprandial blood sugar level of diabetes patients from multiple respects of improving the glucose tolerance, strengthening the function of insulin, restraining starch from being turned into glucose, delaying the absorption rate of small intestine walls of human bodies to saccharide, promoting the squirm of intestinal tracts, slowing down the hydrolysis speed of the starch and the like, and reduce the damage of high blood sugar to human bodies.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to a hypoglycemic health-care flour and a preparation method thereof. Background technique [0002] With the improvement of living standards, major changes have taken place in people's diet structure, which has changed from "high grain diet" type to "three high" type (high protein, high fat and high energy), which has brought various The prevalence of various chronic diseases, such as diabetes, cardiovascular disease, intestinal disease, obesity, etc. The incidence of diabetes in the world is 3% to 5%, and it is more serious in my country. According to statistics in 2013, there are more than 120 million people. One of the main reasons is that people pursue fine and fine food, such as various refined flour. This kind of flour is very popular because of its white appearance, good taste, good processing performance and high product quality. However, this kind of f...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L19/10A23L29/30A23L33/21
CPCA23V2002/00A23V2200/328A23V2250/5046A23V2250/602
Inventor 罗登林杨园园徐宝成李佩艳李璇刘建学韩四海何佳李松彪郭金英关随霞李鑫玲
Owner HENAN UNIV OF SCI & TECH
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