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

Inactive Publication Date: 2018-11-13
马鞍山中粮生物化学有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the sugar-lowering and fat-lowering cakes in the prior art have poor taste, and they only have low sugar content, and the effect of lowering sugar and fat is not obvious

Method used

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  • Corn cakes capable of reducing blood glucose and blood lipid
  • Corn cakes capable of reducing blood glucose and blood lipid
  • Corn cakes capable of reducing blood glucose and blood lipid

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention relates to corn cakes capable of reducing blood glucose and blood lipid. The corn cakes capable of reducing blood glucose and blood lipid is prepared from corn flour, oat flour, blueberry jam, Chinese yams, lotus leaves, cassia seeds, Lv-luo-hua (flowers of a kind of caladium steudneriifolium plants in Tibet of China) , shredded coconut stuffing, a sweetener and the balance of water.The corn cakes capable of reducing blood glucose and blood lipid are prepared by the following steps of decocting the lotus leaves, the cassia seeds and the Lv-luo-hua with water so as to obtain a tea base; adding the sweetener into the tea base, adding the corn flour and the oat flour, carrying out mixing and stirring, and carrying out kneading so as to obtain dough; pressing the dough into a dough sheet, spreading Chinese yam paste prepared from the Chinese yams onto the dough sheet, rolling the dough sheet so as to obtain a roll, and cutting the roll into sections; putting the sections into moulds, and carrying out thorough high-temperature steaming; brushing the steamed rolls with the blueberry jam, spraying the shredded coconut stuffing, and carrying out baking by using an oven; andthen, carrying out vacuum sterilized packaging. The corn cakes are fine and smooth in taste as well as unique in flavor, and have good functions of reducing blood glucose and blood lipid.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a sugar-lowering and fat-lowering corn cake and a preparation method thereof. Background technique [0002] With the improvement of living standards and changes in dietary structure, people are consuming more and more high-fat, high-calorie, and high-sugar foods, resulting in an increasing number of people with high blood sugar, high blood lipids, and obesity. Such people need Strict diet control, can not eat sweets such as cakes, causing great distress for patients who love sweets. Therefore, various hypoglycemic and lipid-lowering cakes also emerge randomly on the market. [0003] Most of the sugar-lowering and fat-lowering cakes in the prior art have poor mouthfeel, and they only have low sugar content, and the effect of lowering blood sugar and fat is not obvious. [0004] Therefore, how to provide a cake with good taste and the function of lowering blood sugar and fat is an ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D13/047A21D2/36A21D13/22
CPCA21D13/062A21D2/36A21D2/366A21D13/047A21D13/22
Inventor 唐宏泉汪建军刘贤顺
Owner 马鞍山中粮生物化学有限公司
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