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Staple food powder containing low net carbohydrates and high dietary fibers

A carbohydrate and high dietary fiber technology, which is applied in the field of food processing, can solve problems such as difficulty in optimization, and achieve the effects of improving the condition, improving insulin sensitivity, and reducing insulin secretion

Pending Publication Date: 2020-05-19
丰格生物科技(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is difficult to optimize the dietary structure of type 2 diabetic patients or prediabetic patients without medical intervention in China, obese or overweight people who lose weight, and they still rely heavily on staple foods, especially polished rice and noodles with high sugar content , there is a lack of products on the market that can help achieve a low net carbohydrate, high dietary fiber diet structure, and at the same time meet the Chinese staple food taste and satiety needs, and can be used for type 2 diabetic patients or prediabetic patients, obese or overweight patients without medical intervention The staple food raw materials that people who lose weight eat in large quantities on a daily basis

Method used

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  • Staple food powder containing low net carbohydrates and high dietary fibers
  • Staple food powder containing low net carbohydrates and high dietary fibers

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] 1. Preparation

[0039] (1) Prepare the batching raw materials according to the following weight ratio:

[0040] Golden linseed powder 65, gluten powder 20, wheat flour 10, barley flour 5.

[0041] (2) First compound the wheat flour and the highland barley flour in proportion, and mix and stir evenly.

[0042] (3) Mix golden linseed powder and gluten powder in proportion and stir evenly, then mix with the aforementioned mixed powder, and stir evenly.

[0043] (4) Quantitative packaging to obtain staple food powder.

[0044] (5) Add the above staple food powder to water and knead the dough, then add yeast baking powder to leaven, and make steamed buns, flower rolls, pancakes, or heat water to brew into a solid drink, or heat water to make a batter texture for consumption. 2. Test effect

[0045] (1) Improve the effect of diabetes indicators

[0046] Set up blood sugar control experimental group: 6 patients with type 2 diabetes or pre-diabetes, with an average age of...

Embodiment 2

[0068] 1. Preparation

[0069] (1) Prepare the batching raw materials according to the following weight ratio:

[0070] Golden flaxseed powder 40, gluten powder 25, wheat flour 5, corn flour 5, buckwheat flour 5, barley flour 5, sweet almond flour 3, chia seed flour 3, almond flour 3, chickpea flour 3, walnut flour 3.

[0071] (2) First mix chia seed powder, almond powder, chickpea powder, walnut powder, wheat flour, corn flour, buckwheat flour and highland barley flour in proportion, and mix and stir evenly.

[0072] (3) Compound golden linseed powder, sweet almond powder and gluten powder in proportion, then mix with the aforementioned mixed powder, and stir evenly.

[0073] (4) Quantitative packaging to obtain staple food powder.

[0074] (5) Add the above staple food powder to water and knead the dough, then add yeast baking powder to leaven, and make steamed buns, flower rolls, pancakes, or heat water to brew into a solid drink, or heat water to make a batter texture f...

Embodiment 3

[0099] 1. Preparation

[0100] (1) Prepare the batching raw materials according to the following weight ratio:

[0101] Golden Flaxseed Powder 35, Wheat Gluten 40, Wheat Flour 10, Sorghum Flour 10, Rice Flour 5.

[0102] (2) First compound wheat flour, sorghum flour and rice flour in proportion, and mix and stir evenly.

[0103] (3) Compound the golden linseed powder and gluten powder in proportion, mix them with the aforementioned mixed powder, and stir evenly.

[0104] (4) Quantitative packaging to obtain staple food powder.

[0105] (5) Add the above staple food powder to water and knead the dough, then add yeast baking powder to leaven, and make steamed buns, flower rolls, pancakes, or heat water to brew into a solid drink, or heat water to make a batter texture for consumption.

[0106] 2. Test effect

[0107] (1) Improve the effect of diabetes indicators

[0108] Blood glucose control experimental group: 6 patients with type 2 diabetes or prediabetes, with an averag...

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Abstract

The invention relates to a staple food powder containing low net carbohydrates and high dietary fibers. The staple food powder consists of the following components in parts by weight: 35-65 parts of golden flaxseed powder, 20-40 parts of vital gluten, 15-40 parts of cereal powder and 0-30 parts of auxiliary material powder. The staple food powder is used for making Chinese steamed buns, steamed twisted rolls, baked pancakes, solid beverages and batter, is suitable for patients with type 2 diabetes mellitus without medical intervention or prediabetic patients and fat or overweight people on a diet, can greatly reduce the dietary glycemic index and glycemic load of the patients with type 2 diabetes mellitus without medical intervention, remarkably improves the blood sugar index of the patients with type 2 diabetes mellitus, and achieves the effect of promoting weight losing. The staple food powder can be made into staple foods which are similar to Chinese traditional staple foods in texture and taste, improve satiety and are suitable for dietary habits of Chinese people.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a staple food powder containing low net carbohydrates and high dietary fiber. Background technique [0002] Since the 21st century, many large-sample clinical studies and long-term cohort studies have shown that a diet consisting of low carbohydrate, high fat, and high dietary fiber has a significant effect on improving type 2 diabetes and weight loss. According to a detailed literature review, the data from three-month to two-year controlled trials showed that a low-net-carbohydrate, high-fiber diet, compared with a low-fat, high-carbohydrate diet or other diets based on dietary guidelines, had lower levels of glycated hemoglobin, Insulin resistance, medical intervention, high-density lipoprotein cholesterol, small and dense low-density lipoprotein cholesterol, triglycerides and other indicators have all been more significantly improved. [0003] At the same time, the results of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L25/00A23L11/00A23L33/185A23L11/60A23L11/65
CPCA23L7/198A23L25/30A23L11/05A23L33/185A23V2002/00A23V2200/30A23V2200/14
Inventor 廖志鹏蒲谊伍林荣冯天烨
Owner 丰格生物科技(上海)有限公司
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