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Anti-hyperglycemic steamed buns

A steamed bread and hypoglycemic technology, which is applied in the field of hypoglycemic steamed bread, can solve rare problems, and achieve the effects of lowering blood sugar, good dietary therapy and good taste.

Inactive Publication Date: 2019-01-08
李红光
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are not many steamed buns that can reduce sugar in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] A sugar-reducing steamed bun is characterized in that it is composed of the following weight raw materials: 1000 grams of flour, 70 grams of bitter melon powder, 50 grams of corn flour, 50 grams of mung bean flour, 30 grams of wolfberry powder, 7 grams of yeast, and 550 grams of cold water; The method is as follows: (1) dry bitter gourd, corn, mung bean and wolfberry respectively, grind them into powder, and pass through a 180-mesh sieve to obtain bitter gourd powder, corn flour, mung bean powder and wolfberry powder for later use; (2) press the above weight Weigh balsam pear powder, corn flour, mung bean powder, wolfberry powder, stir evenly to prepare mixed powder, and set aside; (3) Mix the above weight flour, yeast, and cold water evenly, stir to form a dough, and then mix it at a temperature of 32°C and a humidity of 65°C. Ferment in the environment of % for 35 minutes, make fermented dough, standby; (4) stir fermented dough and mixed powder, knead into mixed dough,...

Embodiment 2

[0011] A hypoglycemic steamed bun, characterized in that it consists of the following weight raw materials: 1000 grams of flour, 100 grams of bitter gourd powder, 70 grams of corn flour, 70 grams of mung bean flour, 50 grams of wolfberry powder, 8 grams of yeast, and 650 grams of cold water; The method is as follows: (1) dry bitter gourd, corn, mung bean and wolfberry respectively, grind them into powder, and pass through a 180-mesh sieve to obtain bitter gourd powder, corn flour, mung bean powder and wolfberry powder for later use; (2) press the above weight Weigh balsam pear powder, corn flour, mung bean powder, wolfberry powder, stir evenly to prepare mixed powder, and set aside; (3) Mix the above-mentioned flour, yeast, and cold water evenly, stir into dough, and then mix it at a temperature of 38°C and a humidity of 75°C. Ferment in the environment of % for 45 minutes, make fermented dough, standby; (4) stir fermented dough and mixed powder, knead into mixed dough, standby...

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PUM

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Abstract

The invention relates to the technical field of food processing, and discloses anti-hyperglycemic steamed buns. The steamed buns are characterized by being prepared from raw materials with the following parts by weight: 100 parts of flour, 7-10 parts of bitter gourd powders, 5-7 parts of maize flour, 5-7 parts of green bean powders, 3-5 parts of wolfberry powders, 0.7-0.8 part of yeast, and 55-65parts of cold water. The steamed buns are prepared as follows: grinding the raw materials; preparing mixed powders; preparing fermented dough; carrying out kneading to obtain mixed dough; preparing round unsteamed buns; steaming the round unsteamed buns; and obtaining the anti-hyperglycemic steamed buns. The anti-hyperglycemic steamed buns disclosed by the invention have the beneficial effects that the steam buns taste good, have multiple effects such as reducing blood glucose, promoting gland activities, tonifying the kidney, enriching the essence, nourishing the liver to improve the eyesight, encouraging the secretion of saliva to quench thirst and the like, can effectively enhance the human immunity, and achieve an effective dietary function for diabetes and high blood and urine glucoselevels.

Description

technical field [0001] The invention relates to the field of food, in particular to a kind of sugar-reducing steamed bread. Background technique [0002] Diet therapy is a traditional habit of the Chinese, through diet to achieve the purpose of conditioning the body and strengthening the body. In the past, people used diet therapy to regulate their bodies, but now people use diet therapy to lose weight, protect skin, lower blood sugar, lower blood lipids, and lower blood pressure. At present, there are not many steamed buns that can reduce sugar in the market. Contents of the invention [0003] In order to overcome the above-mentioned problems, the present invention provides a kind of sugar-reducing steamed bread to make up for the deficiency. [0004] The technical solution adopted by the present invention to solve the technical problem is: a kind of sugar-reducing steamed bread, which is characterized in that it consists of the following raw materials in parts by weigh...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L19/00A23L11/00A23L33/10
CPCA23L7/104A23L11/05A23L19/09A23L33/10A23V2002/00A23V2200/328A23V2200/30A23V2200/324A23V2250/76
Inventor 李红光
Owner 李红光
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