Glucose-lowering cookie and making method thereof
A technology for reducing blood sugar and biscuit, which is applied in the field of hypoglycemic biscuit and its preparation to achieve the effects of improving taste, prolonging shelf life, and improving nutritional components of biscuit
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Embodiment 1
[0041] A biscuit for lowering blood sugar, comprising 85% of base material and 15% of functional additives; the base material includes 1% of sesame powder, 1% of celery, 10% of wheat flour, 12% of peanut powder, 8% of egg white, Baking powder 15%, maltitol 15%, olive oil 15%, salt water 7.5%, citric acid 0.5%, water 15%; the functional additives include: vine tea extract 18%, wisteria extract 20%, jujube Kernel extract 15%, Rhizoma chinensis extract 8%, Capillary extract 10%, Garlic extract 5%, Dendrobium officinale extract 5%, Grain bud extract 4%, Burnet elm extract 5%, Artichoke extract 10%.
[0042] A method for preparing a hypoglycemic biscuit as described above, specifically comprising the following steps:
[0043] (1) Preparation of functional additives:
[0044] a. Add rattan tea to 5 times the volume of water and boil it for 30 minutes, filter it while it is hot, take the filtrate, heat and concentrate the filtrate to 1.02 times the original volume, then stop heatin...
Embodiment 2
[0056] A biscuit for lowering blood sugar, comprising 70% of base material and 30% of functional additives; the base material includes 8% of sesame powder, 5% of celery, 20% of wheat flour, 5% of peanut powder, 15% of egg white, Baking powder 10%, maltitol 8%, olive oil 10%, salt water 8%, citric acid 1.0%, water 10%; the functional additives include: vine tea extract 10%, wisteria extract 10%, jujube seed 8% extract, 15% Rhizoma chinensis extract, 5% capillary extract, 10% garlic extract, 10% Dendrobium officinale extract, 10% grain bud extract, 12% Burnet extract, artichoke extract 10%.
[0057] A method for preparing a hypoglycemic biscuit as described above, specifically comprising the following steps:
[0058] (1) Preparation of functional additives:
[0059] a. Add rattan tea to 10 times the volume of water and boil it for 40 minutes, filter it while it is hot, take the filtrate, heat and concentrate the filtrate to 1.02 times the original volume, then stop heating to ...
Embodiment 3
[0070] A biscuit for lowering blood sugar, comprising 80% of base material and 20% of functional additives; the base material includes 5% of sesame powder, 3% of celery, 18% of wheat flour, 11.2% of peanut powder, 10% of egg white, 12% baking powder, 10% maltitol, 13% olive oil, 5% salt water, 0.8% citric acid, 12% water; the functional additives include: vine tea extract 14%, wisteria extract 15%, jujube Kernel extract 11%, Rhizome extract 12%, Capillary extract 7%, Garlic extract 6%, Dendrobium officinale extract 8%, Grain bud extract 8%, Burnet extract 10%, Artichoke extract 9%.
[0071] A method for preparing a hypoglycemic biscuit as described above, specifically comprising the following steps:
[0072] (1) Preparation of functional additives:
[0073] a. Add rattan tea to 7 times the volume of water and boil for 35 minutes, filter while it is hot, take the filtrate, heat and concentrate the filtrate to 1.02 times the original volume, then stop heating to obtain an extr...
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