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

Inactive Publication Date: 2018-03-23
柳州飞升鹏科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The smell of traditional Chinese medicine is bitter, a

Method used

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  • Glucose-lowering cookie and making method thereof
  • Glucose-lowering cookie and making method thereof
  • Glucose-lowering cookie and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention belongs to the technical field of foods and particularly relates to glucose-lowering cookie and a making method thereof. The glucose-lowering cookie is made with 70-85% of basic materials and 15-30% of functional additives. The basic materials include sesame seed powder, celery, wheat flour, peanut powder, egg white, baking soda, maltitol, olive oil, salty water, citric acid and water. The functional additives include 10-18% of Ampelopsis grossedentata extract, 10-20% of Chinese wisteria extract, 8-15% of seed extract of wild jujube, 8-15% of chaulmoogra tree seed extract, 5-10%of capillary wormwood herb extract, 5-10% of garlic extract, 5-10% of Dendrobium officinale extract, 3-10% of rice sprout extract, 5-12% of root extract of garden burnet and 5-10% of artichoke extract. The glucose-lowering cookie is crispy and soft to taste, has a nutritional ratio meeting the foot safety regulations, can assist in lowering blood glucose, is good in safety and reliability and hasno toxic and side effects.

Description

【Technical field】 [0001] The invention belongs to the technical field of food, and in particular relates to a biscuit for lowering blood sugar and a preparation method thereof. 【Background technique】 [0002] The fast-paced social life and the work pressure of fierce competition have caused serious threats to the physical and mental health of modern people. In addition, the long-term diet is unreasonable, that is: refined grains completely replace coarse grains, and a large number of three highs (high heat, high protein, high-fat), three-many (more preservatives, more flavor enhancers, more hormones) food intake and the accumulation of pesticides and fertilizers in the food residues in the body, coupled with air and water pollution and less exercise, so In the long run, the so-called "modern civilization diseases" such as three highs (hypertension, hyperglycemia, and hyperlipidemia), cardiovascular and cerebrovascular diseases, and cancer will increase rapidly, and will cont...

Claims

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Application Information

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IPC IPC(8): A21D13/062A21D2/36A21D2/38
CPCA21D2/36A21D2/38A21D13/062
Inventor 罗植升
Owner 柳州飞升鹏科技有限公司
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