Corn cakes capable of reducing blood glucose and blood lipid
A technology for reducing sugar and lipid, corn cake is applied in directions such as baking, dough processing, baked food, etc., and can solve the problems of low sugar content, poor taste, and insignificant effect of reducing sugar and lipid, and achieves a simple preparation method, Low equipment requirements and the effect of protecting active ingredients
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Embodiment 1
[0030] The sugar-lowering and lipid-lowering corn cake of the present invention is weighed according to the following parts by weight: 3 kg of corn flour, 1.2 kg of oat flour, 50 g of blueberry jam, 200 g of Chinese yam, 100 g of lotus leaf, 200 g of cassia seed, 100 g of green dill flower, 300 g of shredded coconut, and 20 g of sweetener , the balance of water.
[0031] The preparation method of the above-mentioned hypoglycemic and fat-reducing corn cake comprises the following steps:
[0032] Step (1): steaming the yam, steaming it thoroughly, and stirring it into a puree to obtain the yam puree;
[0033] Step (2): decoct the lotus leaves, cassia seeds and green radish flowers with water, remove the dregs and leave the soup to obtain the bottom tea;
[0034] Step (3): adding a sweetener to the base tea in step (2), stirring with cornmeal and oatmeal, kneading it into a ball to obtain corn-oatmeal dough;
[0035] Step (4): Press the corn and oatmeal dough in step (3) into a...
Embodiment 2
[0040] The sugar-lowering and lipid-lowering corn cake of the present invention is weighed according to the following parts by weight: 2 kg of cornmeal, 1.5 kg of oat flour, 70 g of blueberry jam, 400 g of Chinese yam, 200 g of lotus leaf, 300 g of cassia seed, 200 g of green dill flower, 400 g of shredded coconut, and 30 g of sweetener , the balance of water.
[0041] The preparation method of the above-mentioned hypoglycemic and fat-reducing corn cake comprises the following steps:
[0042] Step (1): steaming the yam, steaming it thoroughly, and stirring it into a puree to obtain the yam puree;
[0043] Step (2): decoct the lotus leaves, cassia seeds and green radish flowers with water, remove the dregs and leave the soup to obtain the bottom tea;
[0044] Step (3): adding a sweetener to the base tea in step (2), stirring with cornmeal and oatmeal, kneading it into a ball to obtain corn-oatmeal dough;
[0045] Step (4): Press the corn and oatmeal dough in step (3) into a f...
Embodiment 3
[0050] The sugar-lowering and lipid-lowering corn cake of the present invention is weighed according to the following parts by weight: 1.5 kg of cornmeal, 1 kg of oat flour, 80 g of blueberry jam, 500 g of Chinese yam, 300 g of lotus leaf, 100 g of cassia seed, 300 g of green dill flower, 500 g of shredded coconut, and 50 g of sweetener , the balance of water.
[0051] The preparation method of the above-mentioned hypoglycemic and fat-reducing corn cake comprises the following steps:
[0052] Step (1): steaming the yam, steaming it thoroughly, and stirring it into a puree to obtain the yam puree;
[0053] Step (2): decoct the lotus leaves, cassia seeds and green radish flowers with water, remove the dregs and leave the soup to obtain the bottom tea;
[0054] Step (3): adding a sweetener to the base tea in step (2), stirring with cornmeal and oatmeal, kneading it into a ball to obtain corn-oatmeal dough;
[0055] Step (4): Press the corn and oatmeal dough in step (3) into a f...
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