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Steamed bread flour with hypoglycemic effect

A technology of steamed bread powder and flour, which is applied in the field of steamed bread processing, can solve the problem of hypoglycemic staple foods such as weakness, and achieve the effects of obvious hypoglycemic effect, soft taste and physical fitness enhancement

Inactive Publication Date: 2017-02-22
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet my country is still very weak in developing and researching the hypoglycemic staple food that prevents or treats diabetes at present. Facing the severe situation that diabetes has become a current worldwide chronic disease, the development of staple food with definite curative effect and low cost undoubtedly has great social significance. and economic benefits

Method used

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  • Steamed bread flour with hypoglycemic effect

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Crush the bean dregs to 150 meshes to obtain bean dregs powder;

[0029] Crush wheat bran to 150 meshes to obtain wheat bran powder;

[0030] Crush the peeled yam to 150 meshes to obtain the peeled yam powder;

[0031] Crush the yam with skin to 150 mesh to get yam with skin powder;

[0032] Crush the bean dregs to 20 meshes, extrude and puff them, and then crush them to more than 150 meshes to obtain puffed bean dregs powder;

[0033] Wheat bran is crushed to 20 mesh, then extruded and puffed, and then crushed to more than 150 mesh to obtain puffed wheat bran powder;

[0034] Crush the peeled yam to 20 mesh, then extrude and puff it, and then crush it to more than 150 mesh to obtain the peeled yam puffed powder;

[0035] Crush the yam with skin to 20 mesh, then extrude and puff it, and then crush it to more than 150 mesh to obtain puffed yam with skin powder;

[0036] Bitter melon is extracted with ethanol, the extract is concentrated, dried, crushed, and passed th...

Embodiment 2

[0040] Ethanol extraction of 60 parts of flour, 8 parts of wheat bran puffed powder prepared in Example 1, 8 parts of bean dregs puffed powder prepared in Example 1, 12 parts of puffed yam powder with skin prepared in Example 1, and balsam pear prepared in Example 1 3 parts, 2 parts of mulberry leaf aqueous extracts prepared in Example 1, 2 parts of xylooligosaccharides, 1 part of yeast, 3 parts of gluten powder and 1 part of compound enzyme preparation were mixed uniformly to obtain steamed bread powder.

[0041] Take 100g of steamed bread powder, add 56g of water and knead the dough to get the dough; put the dough at 32°C and 80% relative humidity to ferment to 2.5 times the original volume to get the fermented dough; the required fermentation time is 25min; The dough is made into a prescribed shape, and proofed at 30-35° C. for 20 minutes; the proofed dough is steamed to obtain steamed buns.

Embodiment 3

[0043] Ethanol extraction of 60 parts of flour, 8 parts of wheat bran puffed powder prepared in Example 1, 8 parts of bean dregs puffed powder prepared in Example 1, 12 parts of puffed yam powder with skin prepared in Example 1, and balsam pear prepared in Example 1 3 parts, 2 parts of mulberry leaf aqueous extract prepared in Example 1, 2 parts of xylooligosaccharides, 1 part of yeast and 1 part of compound enzyme preparation were mixed uniformly to obtain steamed bread powder.

[0044] Take 100g of steamed bread flour, add 56g of water and knead the dough to get the dough; put the dough in an environment of 32°C and 80% relative humidity to ferment to 2.5 times the original volume to get the fermented dough; the required fermentation time is 35min; The dough is made into a prescribed shape, and proofed at 30-35° C. for 20 minutes; the proofed dough is steamed to obtain steamed buns.

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Abstract

The invention relates to steamed bread flour with a hypoglycemic effect, and belongs to the processing field of steamed buns. The steamed bread flour is added with functional components of wheat bran, bean dregs, yam powder, ethanol extracts of balsam pears, mulberry leaf water extracts, xylooligosaccharide, 0.5 to 2 parts of yeast and compound enzyme preparations which are all suitable for a diabetic patient to take based on the flour; requirements on short dough fermentation time and large volumes, small and uniform longitudinal profile stomata and soft tastes of the prepared steamed buns on the premise of not adding leavening agents are reached through specifically matching the added functional components. The steamed bread flour disclosed by the invention has the characteristics of readily available raw material, convenient preparation, obvious hypoglycemic curative effect and the like. The steamed bread flour disclosed by the invention is fruit of theories of traditional Chinese medicine and modern nutrition, has an obvious hypoglycemic effect and further can comprehensively enhance the physique of the patient to prevent complications.

Description

technical field [0001] The invention relates to steamed bread powder with hypoglycemic effect, belonging to the field of steamed bread processing. Background technique [0002] With the change of people's lifestyle, the proportion of diabetic patients has increased significantly. The latest "Diabetes Map" released by the International Diabetes Federation shows that in 2013, there were about 382 million adults suffering from diabetes worldwide, and the number of diabetic patients in China reached 114 million. One out of every three to four diabetics in the world is from China. Among them, type II diabetes accounts for more than 90% of the total number of diabetic patients. It has a high incidence rate and a long course of disease, and is accompanied by various chronic complications. burden. At present, most of them are treated clinically with sulfonylurea drugs (such as Damekang, glimepiride, etc.). These drugs do have the effect of stimulating insulin cells to secrete insu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/104A23L33/10A23L33/105A23L33/125
CPCA23V2002/00A23V2200/328A23V2250/082A23V2250/21A23V2250/28A23V2250/76
Inventor 朱运平李秀婷郦金龙滕超黎芳
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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