Functional food suitable for diabetics

A technology for functional food and diabetic patients, which is applied to the functions of food ingredients, food ingredients, applications, etc., can solve the problems of unable to meet the dietary needs of diabetic patients, effectively control complications, increase physical burden, etc., and achieve favorable disease remission, The effect of sugar reduction and consumption reduction

Pending Publication Date: 2021-01-12
北京汉方普惠健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, although western medicine hypoglycemic drugs are effective in treating diabetes, they need to be gradually increased for long-term use. Most of them have adverse reactions and cannot effectively control complications.
[0004] The presence of high-sugar foods in the diet of diabetic patients is not conducive to the treatment of their disease and will increase t

Method used

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  • Functional food suitable for diabetics
  • Functional food suitable for diabetics
  • Functional food suitable for diabetics

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preparation example Construction

[0060] Such as figure 1 As shown, the preparation method of the functional food suitable for diabetics provided by the embodiments of the present invention comprises the following steps:

[0061] S101, peeling the peas and taking the beans, cleaning the peas and placing them on the steamer for steaming, crushing the steamed peas until there are no hard particles in the crushed product, and obtaining pea paste;

[0062] S102, washing the yam and scraping off the outer skin, placing the yam pulp on a steamer for steaming, and processing after cooking to obtain yam puree;

[0063] S103, cleaning the mulberry leaves, putting them in a drying box for drying after drying, and grinding the dried mulberry leaves to obtain mulberry leaf powder;

[0064] S104, sifting the high-gluten wheat flour to obtain the processed high-gluten wheat flour for subsequent use;

[0065] S105, grinding soybeans to obtain soybean powder, using the soybean powder to prepare soybean protein isolate, and ...

Embodiment 1

[0099] Functional food preparation:

[0100] (1) Peel 8 parts of peas and take beans, clean the peas and place them on a steamer for steaming, crush the steamed peas until there are no hard particles in the crushed product, and obtain pea paste;

[0101] (2) Wash 7 parts of yams and scrape off the outer skin, place the yam pulp on a steamer for cooking, and process after cooking to obtain yam paste;

[0102] (3) 6 parts of mulberry leaves are cleaned, placed in a drying box to dry after airing, and the dried mulberry leaves are ground to obtain mulberry leaf powder;

[0103] (4) 1 part of high-gluten wheat flour is sieved to obtain the processed high-gluten wheat flour for subsequent use;

[0104] (5) Grinding 4 parts of soybeans to obtain soybean powder, using the soybean powder to prepare soybean protein isolate, and modifying the soybean protein isolate to obtain modified protein powder;

[0105] (6) Add mulberry leaf powder, modified protein powder, 4 parts of konjac pow...

Embodiment 2

[0109] Functional food preparation:

[0110] (1) Peel 8 parts of peas and take beans, clean the peas and place them on a steamer for steaming, crush the steamed peas until there are no hard particles in the crushed product, and obtain pea paste;

[0111] (2) Wash 8 parts of yam and scrape off the outer skin, place the yam pulp on the steamer for cooking, and process after cooking to obtain yam puree;

[0112] (3) 7 parts of mulberry leaves are cleaned, placed in a drying box to dry after airing, and the dried mulberry leaves are ground to obtain mulberry leaf powder;

[0113] (4) 2 parts of high-gluten wheat flour are sieved to obtain the processed high-gluten wheat flour for subsequent use;

[0114] (5) Grinding 5 parts of soybeans to obtain soybean powder, using the soybean powder to prepare soybean protein isolate, and modifying the soybean protein isolate to obtain modified protein powder;

[0115] (6) Add mulberry leaf powder, modified protein powder, 5 parts of konjac ...

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Abstract

The invention belongs to the technical field of food preparation, and discloses a functional food suitable for diabetics. The functional food suitable for diabetics consists of the following components in parts by mass of 8-9 parts of peas, 7-8 parts of Chinese yams, 6-7 parts of mulberry leaves, 1-2 parts of high-gluten wheat flour, 4-6 parts of konjaku flour, 4-5 parts of soybeans, 5-8 parts ofblack tea, 2-3 parts of edible vegetable oil, 1-3 parts of agar and 1-2 parts of sodium bicarbonate. The peas, the Chinese yams, the mulberry leaves, the konjaku flour, the soybeans and the black teaare used as main raw materials, the satiety of the raw materials is high, and the eating amount can be reduced. Meanwhile, enough energy can be provided to meet the activity requirements of diabetics.The high-gluten wheat flour is added, but the adding amount is less than 5% of the total amount, so that threat is not brought to the blood sugar of the diabetics. Tea polyphenol prepared from blacktea, mulberry leaves and konjaku flour are added into the functional food, so that the blood sugar can be reduced, and the condition of diabetes patients can be relieved.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to a functional food suitable for diabetics. Background technique [0002] At present: The incidence of diabetes in the world is increasing year by year, and it has been listed as the third largest disease after cardiovascular diseases and tumors in developed countries. At present, the greatest hazard of diabetes to human health is the various chronic complications based on arteriosclerosis and microvascular disease, such as diabetic heart disease, diabetic gangrene, diabetic cerebrovascular disease, diabetic nephropathy, diabetic retina disease and neuropathy. The number of blindness caused by diabetes is 10-25 times more than the average person; the number of diabetic gangrene and amputation is 20 times more than the average person; the cardiovascular morbidity and mortality rate of diabetes is 2-3 times higher than that of non-diabetics; 17 times more kidne...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L7/10A23L11/00A23L19/10A23L33/105A23L33/185
CPCA23L33/00A23L33/105A23L11/05A23L19/10A23L19/115A23L33/185A23L7/198A23V2002/00A23V2200/328A23V2250/5488A23V2250/2132A23V2250/1614A23V2250/1576
Inventor 杨善彬梁新权
Owner 北京汉方普惠健康科技有限公司
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