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Functional staple food grain for preventing postprandial hyperglycemia of diabetes patient and preparation process method

A preparation process and functional technology, applied in the field of biotechnology, can solve serious problems and achieve the effects of preventing hyperglycemia, reducing total content, and lowering cholesterol

Pending Publication Date: 2019-04-05
康全安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The etiology of most diabetic patients, in addition to the manifestations of hyperglycemia, is also accompanied by symptoms such as hyperlipidemia and hyperviscosity. Many diabetic patients simply take orally or inject hypoglycemic drugs to control postprandial hyperglycemia , but did not solve the problem of decreased function of cells, tissues, and organs caused by hyperlipidemia and hyperviscosity in large blood vessels and small blood vessels. Risk factors of different degrees of cardiac and cerebrovascular accidental death

Method used

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  • Functional staple food grain for preventing postprandial hyperglycemia of diabetes patient and preparation process method
  • Functional staple food grain for preventing postprandial hyperglycemia of diabetes patient and preparation process method
  • Functional staple food grain for preventing postprandial hyperglycemia of diabetes patient and preparation process method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] The preparation technology of each component dry fine powder such as A, corn oat

[0072] 1-1 Corn (high straight-chain corn is selected for the variety, and the resistant starch content is about 60% in the biochemical state), the ash is removed by the dry blower wind blowing gravity screening method, the metal foreign matter is removed by the magnetic method, and the corn is peeled to remove the germ in the thresher , Obtain 55kg of corn flour that removes germ for subsequent use.

[0073] 1-2. Oats are dried with a blower and blown by gravity to remove ash, magnetically removed metal foreign matter, peeled and cored in a threshing machine, separated from oat skin and solids, and keep 20kg of oat bran for later use.

[0074] 1-3. Blend according to the ratio of 55kg of corn flour and 20kg of oat bran, and grind it into 75kg of ≥60-80 mesh fine powder in a grinder, and set aside.

[0075] B. The preparation process of gelatinization process

[0076] 2-1. Premix the ingr...

Embodiment 2

[0091] The preparation technology of each component dry fine powder such as A, corn oat

[0092] 1-1 Corn (high straight-chain corn is selected for the variety, and the resistant starch content is about 60% in the biochemical state), the ash is removed by the dry blower wind blowing gravity screening method, the metal foreign matter is removed by the magnetic method, and the corn is peeled to remove the germ in the thresher , Obtain 60kg of corn flour that removes the germ for subsequent use.

[0093] 1-2. Oats are dried with a blower and blown by gravity to remove ash, magnetically removed metal foreign matter, peeled and cored in a threshing machine, separated from oat skin and solids, and keep 25kg of oat bran for later use.

[0094] 1-3. Blend according to the ratio of 60kg of corn flour and 25kg of oat bran, and grind it into 85kg of 60-80 mesh fine powder in a grinder, and set aside.

[0095] 1-4. Polygonatum dry powder, Rhizoma Polygonatum, soaked in water and stirred,...

Embodiment 3

[0115] The preparation technology of each component dry fine powder such as A, corn oat

[0116] 1-1 Corn (high straight-chain corn is selected for the variety, and the resistant starch content is about 60% in the biochemical state), the ash is removed by the dry blower wind blowing gravity screening method, the metal foreign matter is removed by the magnetic method, and the corn is peeled to remove the germ in the thresher , Obtain 65kg of corn flour that removes germ for subsequent use.

[0117] 1-2. Oats are dried with a blower and blown by gravity to remove ash, magnetically removed metal foreign matter, peeled and cored in a threshing machine, separated from oat skin and solids, and keep 30kg of oat bran for later use.

[0118] 1-3. Blend according to the ratio of 65kg of corn flour and 30kg of oat bran, and grind it into 95kg of ≥60-80 mesh fine powder in a grinder, and set aside.

[0119] 1-4. Rhizoma Polygonatum dry powder, the Rhizoma Rhizoma Polygonatum dry powder i...

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Abstract

The invention provides functional staple food grain for preventing postprandial hyperglycemia of a diabetes patient and a preparation process method. The functional staple food grain is prepared fromthe following ingredients in parts by weight: 55 to 65 parts of corn flour and 20 to 30 parts of oat bran. After the corn and oat are subjected to primary treatment; then, primary gelatinization and secondary gelatinization treatment are performed to obtain the functional staple food grain capable of slowly releasing sugar and raising the sugar level to a low degree. The staple food grain realizesthe physical and chemical property change of slowly releasing sugar and raising the sugar level to the low degree through two aspects: firstly, high-content resistant starch is formed through a physical process of gelatinization and sharp cooling, so that the decomposition speed of converting carbohydrate from polysaccharides into monosaccharides (glucose) is decreased; secondly, through the addition of dietary coarse fiber, the content of carbohydrate in the staple food grain is relatively reduced. The two aspects are combined, so that the diabetes patient enjoys the fullness feeling and pleasant feeling of eating enough food while the hyperglycemia symptom after the meals is avoided.

Description

technical field [0001] The invention belongs to the technical field of biotechnology, and relates to a functional staple food and a preparation process for preventing postprandial hyperglycemia of diabetics. Background technique [0002] A. Cause analysis of postprandial hyperglycemia in diabetic patients [0003] The etiology of diabetes is due to long-term overeating or the influence of mental and emotional factors, resulting in impaired function of the liver, spleen, and kidneys. It is manifested in the decline in the ability to decompose and absorb protein, fat, and carbohydrates. The body function of the pancreas declines, which is manifested in the decline of insulin secretion and the decline of the ability to regulate insulin secretion in emergency situations; 70-80% of the carbohydrates in conventional staple foods (rice, wheat flour, etc.) are in the Within 1 to 2 hours after a meal, the decomposition process of polysaccharides into monosaccharides (glucose) is con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/00A23L33/22A23L5/30
CPCA23L5/30A23L7/10A23L7/115A23L33/00A23L33/22A23V2002/00
Inventor 康全安
Owner 康全安
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