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Health-care flour applicable to patients with diabetes and production method of health-care flour

A health-care flour and technology for diabetics, applied in the field of flour, can solve problems such as complicated operation, difficult to implement, and difficult to learn, and achieve the effects of reasonable nutritional content, prevention of complications, and enhanced immunity

Inactive Publication Date: 2016-04-27
李艳灵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The guidelines point out goals for the nutrition of diabetic patients, but how to achieve them in life, the current food exchange method is difficult to learn and complicated to operate, and patients cannot easily and simply achieve nutritional goals, so it cannot be widely promoted
In the end, because it was difficult to achieve, the guide became a trick
The carbohydrate content of the health care flour in the prior art is relatively high, and it is only aimed at the general population, and cannot be applied to diabetics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Raw materials are proportioned according to parts by mass: 50 parts of wheat standard flour, 30 parts of soybean powder, 10 parts of mulberry leaves, 10 parts of corn silk, and 10 parts of astragalus.

[0020] The above raw materials are mixed by a mixer. In the made health-care flour, based on the dry base flour, the protein content is 15%, and the carbohydrate content is 45%. In addition, it also contains B vitamins, β-carotene, vitamin C, vitamin A, vitamin D and vitamin e.

Embodiment 2

[0022] Raw materials are proportioned according to parts by mass: 70 parts of wheat standard powder, 50 parts of soybean powder, 3 parts of mulberry leaves, 3 parts of corn silk, and 4 parts of astragalus.

[0023] The above raw materials are mixed by a mixer. In the prepared health-care flour, the protein content is 20% based on the dry base flour. Its carbohydrate content is 60%, in addition to B vitamins, beta carotene, vitamin C, vitamin A, vitamin D and vitamin E.

Embodiment 3

[0025] Raw materials are proportioned according to parts by mass: 60 parts of wheat standard flour, 40 parts of soybean powder, 6 parts of mulberry leaves, 2 parts of corn silk, and 2 parts of astragalus.

[0026] The above raw materials are mixed by a mixer. In the prepared health-care flour, the protein content is 18% based on the dry base flour. Its carbohydrate content is 58%, in addition to B vitamins, beta carotene, vitamin C, vitamin A, vitamin D and vitamin E.

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Abstract

The invention provides health-care flour applicable to patients with diabetes and a production method of the health-care flour. The health-care flour comprises raw materials in parts by mass as follows: 50-70 parts of wheat flour as well as 30-50 parts of soybean meal, mulberry leaves, corn stigmas and milkvetch roots. The health-care flour comprises the raw materials including the mulberry leaves, the corn stigmas and the milkvetch roots which can play better roles in reducing blood glucose, so that the health-care flour has higher applicability to the patients with the diabetes. Besides, the health-care flour has reasonable nutritional ingredients.

Description

technical field [0001] The invention relates to the technical field of flour, in particular to a health-care flour suitable for diabetics and a preparation method thereof. Background technique [0002] In recent decades, the number of diabetic patients in the world has increased at an alarming rate. It is estimated that by 2030, diabetic patients will increase to 380 million people, and most of them will be concentrated in developing countries. According to a report in the Journal of the American Medical Association in 2013, the prevalence of diabetes in Chinese adults has reached 11.6%. Diabetes has become a major public health problem seriously affecting the physical and mental health of Chinese people. [0003] Nutritional therapy is the basis of all types of diabetes treatment, and it is an essential measure for the prevention and control of any stage in the natural course of diabetes. Entering the 21st century, in 2002, ADA first proposed "Evidence-Based Nutritional S...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L11/00A23L33/10
CPCA23V2002/00A23V2200/328
Inventor 李艳灵张兴飞
Owner 李艳灵
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