Bread for diabetic patients with hypoglycemia

Abstract

The invention belongs to the field of preparation of health-care foods, and in particular relates to bread for diabetic patients with hypoglycemia. The bread is prepared from the following raw materials in parts by weight: 100 to 150 parts of whole wheat flour, 130 to 150 parts of high gluten flour, 220 to 250 parts of water, 5 to 10 parts of dry yeast, 12 to 20 parts of tea-seed oil, 3 to 6 parts of salt, 50 to 60 parts of hericium erinaceus powder, 25 to 30 parts of tender leaves of Chinese toon, 10 to 15 parts of carrot, 21 to 26 parts of asparagus, 80 to 100 parts of iron stick yam powder, 18 to 20 parts of blueberry, 10 to 12 parts of sophora flower, 10 to 15 parts of egg, and 12 to 20 parts of milk powder. The bread has the advantages that a nutrient food for supplementing blood glucose is developed according to the characteristics of the diabetic patients with hypoglycemia; by adding the hericium erinaceus powder, tender leaves of Chinese toon, carrot and the like into the bread with high sodium content, the blood glucose is supplemented, but the hyperglycemia is not caused, and the sodium content of the bread is proper; the patient is guaranteed to take comprehensive and enough nutrient matters, and the blood glucose is properly increased, and is controlled within the normal range.

Description

technical field [0001] The invention belongs to the field of preparation of health food, and in particular relates to a kind of bread suitable for diabetic patients with hypoglycemia. Background technique [0002] Diabetes mellitus is a metabolic disease characterized by hyperglycemia due to defects in insulin secretion or insulin action. Hypoglycemia refers to: under normal circumstances, the body maintains blood sugar in a relatively narrow range through a complex, systematic and precise regulation mechanism. Stabilization, plasma glucose concentration begins to decrease, such as: increased blood insulin or insulin analogues; insufficient glucose-raising hormones such as cortisol, glucagon, growth hormone, and adrenaline; severe insufficient sugar intake and / or absorption Insufficient liver glycogen reserves and (or) decomposition disorders; excessive consumption of glucose by tissues and decreased gluconeogenesis, etc. [0003] For diabetic patients, hypoglycemia is one...

AI Technical Summary

Problems solved by technology

[0003] For diabetic patients, hypoglycemia is one of the common complications. The main reasons are: 1. Using excessive oral hypoglycemic agents: 2. Taking the medicine before meals and leaving the meal for too long: because the medicine begins to respond to the increase in insulin after taking the medicine , if you haven’t eaten for too long, it may cause hypoglycemia; 3. Renal function deterioration: some patients who use oral hypoglycemic agents (sulfonyl urea) have not properly adjusted the drug dose due to renal function deterioration or failure, resulting in increased drug efficacy , if the patient's food intake is reduced or the time away from eating is too long, it may cause hypoglycemia; 4. Excessive insulin injection or too long time away from the meal after injection may also cause hypoglycemia; 5. Excessive exercise, causing muscle overuse 6. Gastrointestinal diseases, such as diarrhea, anorexia, or delayed meal time, or the influence of gastric emptying food due to diabetic autonomic neuropathy, etc. Hypoglycemia

[0004] At present, the nutritious foods suitable for diabetic patients on the market are mainly for lowering blood sugar, but there are relatively few types of nutritious foods for diabetic patients with hypoglycemia