Steamed buns capable of reducing blood sugar and blood fat and preparation method of steamed buns

A technology of lowering blood sugar and steamed buns, which is applied in the field of blood sugar and blood lipid lowering steamed buns and its preparation, which can solve problems such as adverse side effects, drug dependence, and single target, and achieve the effects of lowering blood sugar and blood fat, inhibiting absorption, and broad market prospects

Inactive Publication Date: 2018-01-09
广东日可威食品原料有限公司
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently, chemically synthesized drugs are mainly used to treat diabetes and hyperlipidemia. They have a cert

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Steamed buns capable of reducing blood sugar and blood fat and preparation method of steamed buns
  • Steamed buns capable of reducing blood sugar and blood fat and preparation method of steamed buns
  • Steamed buns capable of reducing blood sugar and blood fat and preparation method of steamed buns

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A steamed bread for lowering blood sugar and blood fat, which is composed of the following raw materials in parts by weight: 500 parts of all-purpose flour, 50 parts of bean dregs, 5 parts of white sugar powder, 6 parts of yeast, 2.5 parts of platycodon saponin, 2.5 parts of platycodon grandiflora stem and leaf extract, and 250 parts of water .

[0023] Wherein, the preparation method of the stem and leaf extract of Platycodon grandiflorum is: take the stem and leaf of Platycodon grandiflorum and crush through a 40-mesh sieve, add ethanol with a volume fraction of 62% at a solid-liquid ratio of 1:21, ultrasonically extract for 32 minutes at a power of 450W, and then Reflux extraction in a constant temperature water bath at 62°C for 1.5 hours, after the extraction was completed, rapidly cool to room temperature, and filter with suction to obtain the filtrate to obtain the stem and leaf extract of Platycodon grandiflora.

[0024] The preparation method of the platycodon s...

Embodiment 2

[0030] A steamed bun for lowering blood sugar and blood fat, which is composed of the following raw materials in parts by weight: 550 parts of all-purpose flour, 55 parts of bean dregs, 7.5 parts of white sugar powder, 8 parts of yeast, 3.5 parts of bellflower stem and leaf extract, 3.5 parts of bellflower saponin, and 275 parts of water .

[0031] Wherein, the preparation method of the stem and leaf extract of Platycodon grandiflorum is: take the stem and leaf of Platycodon grandiflorum and crush through a 40-mesh sieve, add ethanol with a volume fraction of 62% at a solid-liquid ratio of 1:21, ultrasonically extract for 32 minutes at a power of 450W, and then Reflux extraction in a constant temperature water bath at 62°C for 1.5 hours, after the extraction was completed, rapidly cool to room temperature, and filter with suction to obtain the filtrate to obtain the stem and leaf extract of Platycodon grandiflora.

[0032] The preparation method of the platycodon saponin is: (...

Embodiment 3

[0038] A steamed bun for lowering blood sugar and blood fat, which is composed of the following raw materials in parts by weight: 600 parts of all-purpose flour, 60 parts of bean dregs, 10 parts of white sugar powder, 10 parts of yeast, 4 parts of bellflower stem and leaf extract, 4 parts of bellflower saponin, and 300 parts of water .

[0039] Wherein, the preparation method of the stem and leaf extract of Platycodon grandiflorum is: take the stem and leaf of Platycodon grandiflorum and crush through a 40-mesh sieve, add ethanol with a volume fraction of 62% at a solid-liquid ratio of 1:21, ultrasonically extract for 32 minutes at a power of 450W, and then Reflux extraction in a constant temperature water bath at 62°C for 1.5 hours, after the extraction was completed, rapidly cool to room temperature, and filter with suction to obtain the filtrate to obtain the stem and leaf extract of Platycodon grandiflora.

[0040] The preparation method of the platycodon saponin is: (1) e...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the technical field of food processing, and particularly relates to steamed buns capable of reducing blood sugar and blood fat and a preparation method of the steamed buns. The steamed buns consist of the following raw materials of all-purpose flour, bean dregs, white sugar powder, yeast, a platycodon root stalk and leaf extract, platycodon root saponin and water. According to the steamed buns and the preparation method thereof disclosed by the invention, the platycodon root saponin and the platycodon root stalk and leaf extract are added to be used as functional components, so that the steamed buns have notable health-care functions of reducing blood sugar and reducing blood fat, after being eaten, the steamed buns can assist in alleviating symptoms of patients suffering from diabetes and high blood fat, and preventing people from various chronic diseases caused by rising of blood sugar and rising of blood fat. According to the steamed buns disclosed by the invention, the bean dregs are also used for replacing a part of flour to participate in fermentation and making of the steamed buns, and the defects of the bean dregs in mouth feel are overcome throughsecondary fermentation, so that the obtained steamed buns contain rich dietary fibers and protein, are low in calorie, have fragrant, sweet and soft mouth feel and light bean fragrance, and have broadmarket prospects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a blood sugar and blood lipid lowering steamed bun and a preparation method thereof. Background technique [0002] Mantou is China's most famous steamed food of fermented dough, and modern people often compare it with bread in the West. Usually, steamed bread refers to wheat flour as the main raw material, which is mixed with wheat flour, water, yeast or flour fertilizer, old noodles, starter, fermented juice, etc. A kind of noodle food that is processed and then steamed and cooked. After thousands of years of evolution, steamed buns have shown strong vitality, deeply integrated into the daily life of Chinese people, and become the staple food of Chinese people. [0003] With the improvement of people's living standards, the incidence of diabetes and hyperlipidemia is getting higher and higher, which has become a serious threat to people's health. Diabetes is an endocr...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L7/104A23L11/00A23L33/105A23L11/50
Inventor 周关健
Owner 广东日可威食品原料有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap