Panicum miliaceum L. biscuit for assisting blood sugar reduction, and preparation method thereof

A technology for lowering blood sugar and biscuits, which can be used in dough processing, baking, baked food, etc. It can solve the problems of inedibility and achieve the effects of lowering blood sugar, adding new varieties, and clear patterns

Pending Publication Date: 2019-03-29
SHAOGUAN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Biscuit is a common food in people's daily life, and it is easy to carry and store, so it is very popular in daily life. However, traditional biscuits ar

Method used

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  • Panicum miliaceum L. biscuit for assisting blood sugar reduction, and preparation method thereof
  • Panicum miliaceum L. biscuit for assisting blood sugar reduction, and preparation method thereof
  • Panicum miliaceum L. biscuit for assisting blood sugar reduction, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0088]The invention provides a kind of Talmi biscuit for assisting hypoglycemia, which is made of the following raw materials in parts by weight: 600 parts of Talmi flour, 400 parts of wheat flour, 80 parts of hawthorn powder, 100 parts of brown rice flour, 100 parts of inulin, and 100 parts of vegetable oil 30 parts of cornstarch, 5 parts of table salt, 8 parts of baking soda, 4 parts of ammonium bicarbonate, appropriate amount of water.

Embodiment 2

[0090] The invention provides a kind of Talmi biscuit for assisting hypoglycemia, which is made of the following raw materials in parts by weight: 500 parts of Talmi flour, 500 parts of wheat flour, 80 parts of hawthorn powder, 100 parts of brown rice flour, 100 parts of inulin, and 100 parts of vegetable oil 30 parts of cornstarch, 5 parts of table salt, 8 parts of baking soda, and 4 parts of ammonium bicarbonate.

Embodiment 3

[0092] The invention provides a kind of Talmi biscuit for assisting hypoglycemia, which is made of the following raw materials in parts by weight: 650 parts of Talmi flour, 350 parts of wheat flour, 80 parts of hawthorn powder, 100 parts of brown rice flour, 100 parts of inulin, and 100 parts of vegetable oil 30 parts of cornstarch, 5 parts of table salt, 8 parts of baking soda, and 4 parts of ammonium bicarbonate.

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PUM

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Abstract

The invention provides a Panicum miliaceum L. biscuit for assisting blood sugar reduction. The Panicum miliaceum L. biscuit is prepared from, by weight, 500-650 parts of Panicum miliaceum L. four, 350-500 parts of wheat flour, 60-100 parts of hawthorn powder, 60-100 parts of brown rice flour, 100 parts of inulin, 100 parts of plant oil, 30 parts of starch corn, 5 parts of edible salt, 8 parts of sodium bicarbonate and 4 parts of ammonium bicarbonate. The invention also discloses a preparation method of the Panicum miliaceum L. biscuit. The Panicum miliaceum L. biscuit has a blood sugar reduction effect, can realize the assisted treatment of diabetes caused by high blood sugar, has free radical removal and anti-oxidation capability, and can be eaten to promote the body health and delay ageing. The product added values of the Xinjiang characteristic edible plant resource Panicum miliaceum L. are effectively increased.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a talmy biscuit which assists in lowering blood sugar and a preparation method thereof. Background technique [0002] Talmi (Panicum miliaceum L.) is a traditional food loved by the Kazak and Mongolian people in Xinjiang. The fried Talmi is golden in color, just like the millet we often eat. It is actually processed from millet Cheng, that is, broomcorn rice. Its color and luster is golden yellow, grain is plump, belongs to Poaceae, millet family, millet subfamily, millet genus, also known as millet. Talmi is rich in starch, fat, vitamins and many minerals. The starch content of the cooked talmi is about 70%. The protein content of millet produced by shelling is about 12%, up to 14%. Among them, the content of 8 essential amino acids for human body is higher than that of wheat, especially methionine. The content per 100g of wheat is 140mg, and Talmi is more than double that of w...

Claims

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Application Information

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IPC IPC(8): A21D13/047A21D13/062A21D13/02A21D2/36
CPCA21D2/36A21D13/02A21D13/062A21D13/047
Inventor 敬思群
Owner SHAOGUAN COLLEGE
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