Hpyerglycemic cereal fruit and vegetable bread and preparation method thereof

A technology for lowering blood sugar and grains is applied in the field of hypoglycemic grain, fruit and vegetable bread and its preparation, which can solve the problems of side effects and high costs, and achieve the effects of lowering blood sugar, enriching nutrition and improving blood sugar.

Inactive Publication Date: 2018-12-11
WUHE TONGSHIFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional methods of lowering blood sugar mostly use traditional Chinese medicine, Western medicine or a combination of Chinese and Western medicine. Although the effect is remarkable, long-term medication has certain side effects on people, and the cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of cereal fruit and vegetable bread for lowering blood sugar, the components by weight are as follows: 4 parts of apple, 3 parts of papaya, 4 parts of carambola, 3 parts of fig, 1 part of compound enzyme, 1 part of scallion oil, 3 parts of buckwheat, 4 parts of black bean, cowpea 3 parts, 7 parts of black rice, 6 parts of barley, 3 parts of carrot, 2 parts of lotus root, 3 parts of celery, 15 parts of flour, 1 part of salt, 1 part of microbial bacteria, 2 parts of egg, 5 parts of purified water.

[0023] Preferably, the compound enzyme is composed of cellulase and pectinase in a weight ratio of 1:2.

[0024] As a preference, wherein the microbial bacteria are composed of lactic acid bacteria and yeast in a weight ratio of 1:1.5.

[0025] Preferably, the flour is composed of high-gluten flour and low-gluten flour in a weight ratio of 6:1.

[0026] A preparation method of cereal fruit and vegetable bread for lowering blood sugar, the specific steps are as follows:...

Embodiment 2

[0035] A cereal fruit and vegetable bread for lowering blood sugar, the components by weight are as follows: 4 parts of apple, 3 parts of papaya, 4 parts of carambola, 4 parts of fig, 1 part of compound enzyme, 1 part of scallion oil, 3 parts of buckwheat, 4 parts of black bean, cowpea 3 parts, 8 parts of black rice, 7 parts of barley, 3 parts of carrot, 2 parts of lotus root, 3 parts of celery, 17 parts of flour, 1 part of salt, 1 part of microbial bacteria, 2 parts of egg, 6 parts of purified water.

[0036] Preferably, the compound enzyme is composed of cellulase and pectinase in a weight ratio of 1:2.

[0037] As a preference, wherein the microbial bacteria are composed of lactic acid bacteria and yeast in a weight ratio of 1:1.5.

[0038] Preferably, the flour is composed of high-gluten flour and low-gluten flour in a weight ratio of 6:1.

[0039] A preparation method of cereal fruit and vegetable bread for lowering blood sugar, the specific steps are as follows:

[004...

Embodiment 3

[0048] A kind of cereal fruit and vegetable bread for lowering blood sugar, the components by weight are as follows: 5 parts of apple, 4 parts of papaya, 5 parts of carambola, 5 parts of fig, 2 parts of compound enzyme, 2 parts of scallion oil, 4 parts of buckwheat, 5 parts of black bean, cowpea 4 parts, 9 parts of black rice, 8 parts of barley, 4 parts of carrot, 3 parts of lotus root, 4 parts of celery, 20 parts of flour, 2 parts of salt, 2 parts of microbial bacteria, 3 parts of egg, 7 parts of purified water.

[0049] Preferably, the compound enzyme is composed of cellulase and pectinase in a weight ratio of 1:2.

[0050] As a preference, wherein the microbial bacteria are composed of lactic acid bacteria and yeast in a weight ratio of 1:1.5.

[0051] Preferably, the flour is composed of high-gluten flour and low-gluten flour in a weight ratio of 6:1.

[0052] A preparation method of cereal fruit and vegetable bread for lowering blood sugar, the specific steps are as foll...

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PUM

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Abstract

The invention discloses hpyerglycemic cereal fruit and vegetable bread and a preparation method thereof. Components of raw materials include the followings, apples, pawpaw, carambola, fig, compound enzyme, scallion oil, buckwheat, black soya beans, cowpeas, black rice, seeds of Job's tears, carrots, lotus roots, celery, flour, salt, microbial flora, eggs, and purified water. The method comprises the followings: 1) through enzymolysis, drying, and grinding of fruits, preparing fruit powders; 2) heating the scallion oil, adding the scallion oil into the buckwheat, the black soya beans, and the cowpeas, frying, mixing with the black rice and the seeds of Job's tears, adding into cold water to soak; 3) adding the carrots, the lotus roots, and the celery, boiling, through drying and grinding, preparing cereal vegetable powders; 4) mixing the 1) with the 3), adding flour, salt, and microbial flora, stirring, and then adding eggs and purified water to ferment; 5) proofing fermented paste; 6)baking to obtain the bread. The prepared bread is soft and tasty, and is rich in nutrients, and has very good hpyerglycemic efficacy. The method is simple and easy in production.

Description

technical field [0001] The invention belongs to the technical field of bread processing, and in particular relates to a grain fruit and vegetable bread for lowering blood sugar and a preparation method thereof. Background technique [0002] Bread is to use rye, wheat and other food crops as basic raw materials. It is first ground into powder, then added with water, salt, yeast, etc. into food. Hyperglycemia refers to the formation of hyperglycemia when the blood sugar level is higher than the prescribed level, and hyperglycemia is also one of the so-called "three highs". Traditional methods of lowering blood sugar mostly use traditional Chinese medicine, Western medicine or a combination of Chinese and Western medicine. Although the effect is remarkable, long-term medication has certain side effects on people, and the cost is relatively high. Therefore, deep processing of grains, fruits and vegetables into bread, and diet therapy to lower blood sugar are not only harmless ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/36
CPCA21D13/062A21D2/36A21D2/362
Inventor 童伟雄赵捷赵逸帆林琪瑛童汗成
Owner WUHE TONGSHIFU FOOD
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