Flour having functions of reducing blood sugar and reducing weight and capable of being made into dough through fermentation

A blood sugar-lowering, functional technology, applied in the field of leavenable flour, can solve the problems of high dietary fiber content, low content of carbohydrates, diet troubles, etc., to achieve the effect of controlling blood sugar, reducing postprandial blood sugar, and increasing satiety

Inactive Publication Date: 2018-09-28
孙冠辰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In life, flour is an essential raw material for people to make pasta. However, the existing flour has high carbohydrate content and low dietary fiber content, which cannot meet people's needs for lowering blood sugar and losing weight. troubled

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Mix 3000g filling powder, 1500g gluten powder and 500g seasoning powder to get leavenable flour; among them, the filling powder consists of 1000g almond powder, 1000g golden linseed powder, 250g chia seed powder, 250g chickpea powder, 125g sunflower seeds gluten powder, 125g pumpkin seed powder, 125g walnut kernel powder and 125g wheat bran powder, gluten powder is composed of 1000g gluten powder and 500g whey protein powder, seasoning powder is composed of 125g whey protein powder, 125g walnut kernel powder, 125g cooked soybean flour and 125g soy protein powder.

[0012] The above-mentioned raiseable flour is made into pasta and given to 10 type Ⅱ diabetic patients to replace all staple foods. For other foods, including vegetables, meat, eggs, dairy products, snacks, etc., the usual habits remain unchanged. After eating for 2 weeks, the test results are shown in Table 1. In Example 1, the 10 patients with type 2 diabetes included 6 males and 4 females. The average age...

Embodiment 2

[0017] Mix 3500g of filling powder and 1500g of gluten powder to get leavenable flour; among them, the filling powder includes 1750g of golden flaxseed powder, 750g of chickpea powder, 500g of wheat bran powder and 500g of whey protein powder, and the gluten powder includes 1000g of round bran powder Forecourt husk powder and 500g gluten powder.

[0018] Average early fasting blood glucose before enrollment (mmol / L)

9.2

Average early fasting blood sugar in two weeks (mmol / L)

8.7

Average post-breakfast blood glucose before enrollment (mmol / L)

14.2

Average blood sugar after breakfast in two weeks (mmol / L)

9.6

Changes in average blood sugar after breakfast in two weeks (mmol / L)

-4.6

Probability of feeling hungry between two meals before enrollment

70%

Probability of feeling hungry between meals after enrollment

6.7%

Average weight loss (kg)

0.7

[0019] Table 2

[0020] From the above test resu...

Embodiment 3

[0022] Mix 3500g of filling powder and 1500g of gluten powder to get leavenable flour; among them, the filling powder includes 1750g of golden flaxseed powder, 750g of chickpea powder, 500g of wheat bran powder and 500g of whey protein powder, and the gluten powder includes 1000g of round bran powder Forecourt husk powder and 500g gluten powder.

[0023]

Mixed Flour Cake

Wheat Flour Cake

Average early fasting blood glucose before enrollment (mmol / L)

9.1

9.1

Average early fasting blood sugar in two weeks (mmol / L)

9.0

9.1

Average post-breakfast blood glucose before enrollment (mmol / L)

12.3

12.3

Average blood sugar after breakfast in two weeks (mmol / L)

9.5

13.5

Changes in average blood sugar after breakfast in two weeks (mmol / L)

0.5

4.4

Probability of feeling hungry between two meals before enrollment

70%

70%

Probability of feeling hungry between meals after enrollment

6.3%

...

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PUM

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Abstract

The invention discloses flour having functions of reducing blood sugar and reducing weight and capable of being made into dough through fermentation, and relates to the technical field of foods. The flour consists of the following components in percentage by weight of 50-70% of a powder filler, 20-50% of gluten flour, and 0-10% of seasoning powder, wherein the powder filler is prepared by mixing one or more of almond kernel powder, linseed meal, chia seed powder, chickpea powder, coconut powder, sunflower seed powder, pumpkin seed powder, soybean flour, walnut meat powder, wheat bran powder, psyllium husk powder, pea protein powder or whey protein powder in any proportion; the gluten flour is prepared by mixing the vital wheat gluten with one or more of the pea protein powder, the whey protein powder, the soybean protein powder or the psyllium husk powder; and the seasoning powder is prepared by mixing the whey protein powder with the walnut meat powder, cooked soybean flour and the soybean protein powder. The flour disclosed by the invention can effectively reduce the blood sugar of patients suffering from non-insulin dependent diabetes and has the efficacy of reducing weight.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a leavenable flour with functions of lowering blood sugar and reducing weight. Background technique [0002] With the continuous improvement of people's living standards, the number of patients with diabetes and obesity has also increased, and healthy eating has attracted more and more attention. In life, flour is an essential raw material for people to make pasta. However, the existing flour has high carbohydrate content and low dietary fiber content, which cannot meet people's needs for lowering blood sugar and losing weight. troubled. Contents of the invention [0003] In order to make up for the deficiencies of the prior art, the invention provides a leavenable flour with the functions of lowering blood sugar and reducing weight. [0004] The technical scheme adopted in the present invention is: [0005] A kind of leavening flour with hypoglycemic and weight-loss functions,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L11/00A23L7/10A23L19/00A23L33/185A23L33/19A23L33/10
CPCA23L7/115A23L7/198A23L11/05A23L11/07A23L19/01A23L25/30A23L33/10A23L33/185A23L33/19A23V2002/00A23V2200/328A23V2200/3322A23V2200/3202A23V2250/54252A23V2250/5488A23V2250/5486
Inventor 孙冠辰
Owner 孙冠辰
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