High-sweetness bread suitable for diabetics to eat and preparation method thereof

A technology for diabetes and bread, applied in application, food science, dough processing, etc., can solve problems such as aggravation of blood sugar and diabetes

Pending Publication Date: 2021-05-28
何磊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, the only bread available for diabetic patients to buy in the market is whole grain, sugar-free and low-oil, especially bread with added sugar, cheese, jam, etc. Bright color and good taste cannot be eaten by diabetic patients, which will affect their blood sugar and lead to diabetes However, eating some high-sweet bread properly will cause the adrenal hormo

Method used

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  • High-sweetness bread suitable for diabetics to eat and preparation method thereof
  • High-sweetness bread suitable for diabetics to eat and preparation method thereof

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preparation example Construction

[0030] The second aspect of the present invention provides a preparation method suitable for diabetics to eat high-sweet bread, comprising the following specific steps:

[0031] (1) Preparation of Trichodia granulosa polysaccharide-disodium glycyrrhizinate complex: Trichodia granulosa polysaccharide is modified into Trichodia granulosa polysaccharide by chemically condensing the hydroxyl group on the sugar chain with the carboxyl group in disodium glycyrrhizinate - Disodium Glycyrrhizinate Complex.

[0032] (2) Preparation of the polysaccharide-disodium glycyrrhizinate complex of Trichomona selenide: the compound obtained after the hydroxyl group on the sugar chain is condensed with the carboxyl group in disodium glycyrrhizinate by a chemical method and then mixed Selenium reaction in the system.

[0033] (3) Preparation of phosphorylated selenoprotein: Utilize the active group of protein side chain to introduce phosphate group to chelate.

[0034] (4) Preparation of high-sw...

Embodiment 1

[0039] Embodiment 1: High-sweet bread suitable for diabetics 1:

[0040] A high-sweetness bread suitable for diabetic patients, comprising the following raw materials in parts by weight:

[0041] 150 parts of flour, 50 parts of Trichomonas polysaccharide-disodium glycyrrhizinate complex, 40 parts of selenized Trichodia polysaccharide-disodium glycyrrhizinate complex, 20 parts of phosphoric acid, 20 parts of calcium carbonate, 15 parts of phosphorylated selenoprotein , 1 food essence, 50 parts milk, 100 parts warm water.

[0042] The bread is prepared as follows:

[0043] (1) Preparation of Trichodia polysaccharide-disodium glycyrrhizinate complex: Polychaete polysaccharide is modified by chemical method to condense the hydroxyl group on the sugar chain with the carboxyl group in disodium glycyrrhizinate, and then modify it into Trichodia polysaccharide - Disodium Glycyrrhizinate Complex.

[0044] (2) Preparation of the polysaccharide-disodium glycyrrhizinate complex of Tric...

Embodiment 2

[0051] Embodiment 2: High-sweet bread suitable for diabetics 2:

[0052] A high-sweetness bread suitable for diabetic patients, comprising the following raw materials in parts by weight:

[0053] 200 parts of flour, 60 parts of Trichomonas polysaccharide-disodium glycyrrhizinate complex, 50 parts of selenized Trichomonas polysaccharide-disodium glycyrrhizinate complex, 30 parts of phosphoric acid, 30 parts of calcium carbonate, 20 parts of phosphorylated selenoprotein , 2 parts food essence, 60 parts milk, 150 parts warm water.

[0054] The bread is prepared as follows:

[0055] (1) Preparation of Trichodia polysaccharide-disodium glycyrrhizinate complex: Polychaete polysaccharide is modified by chemical method to condense the hydroxyl group on the sugar chain with the carboxyl group in disodium glycyrrhizinate, and then modify it into Trichodia polysaccharide - Disodium Glycyrrhizinate Complex.

[0056] (2) Preparation of the polysaccharide-disodium glycyrrhizinate complex...

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Abstract

The invention discloses high-sweetness bread suitable for diabetics to eat and a preparation method thereof. The high-sweetness bread comprises the following raw materials: a lachnum polysaccharide-disodium glycyrrhizinate compound, a selenized lachnum polysaccharide-disodium glycyrrhizinate compound, phosphoric acid, calcium carbonate, phosphorylated selenoprotein, edible essence, flour, yeast, milk and warm water. The lachnum lachnum polysaccharide-disodium glycyrrhizinate compound can enhance the sweetness of the bread, so that the bread has fine, smooth and oily taste; the selenized lachnum polysaccharide-disodium glycyrrhizinate compound can effectively reduce the blood fat level, improve the activity of antioxidant enzyme, relieve inflammation and improve the immunity, can react with selenium-dependent antioxidant enzyme in the body, and has the functions of enhancing the immunity, resisting oxidation and protecting the liver; and carbon dioxide generated by phosphoric acid and calcium carbonate can promote the interior of the bread to form a dense honeycomb-shaped tissue structure to achieve the purposes of being soft, fluffy, large in size and rich in elasticity.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a high-sweet bread suitable for diabetic patients and a preparation method thereof. Background technique [0002] In recent years, the prevalence of diabetes in China has gradually increased. The treatment of diabetes is a comprehensive management process that requires simultaneous advancement of diet, exercise, drugs, blood sugar monitoring and health education. Especially in terms of diet, diabetic patients need to pay attention to the intake of high-fat and high-sugar foods, and thus lose a lot of enjoyment of sweet delicacies. At present, the only bread available for diabetics to buy in the market is whole grain, sugar-free and oil-free, especially bread with added sugar, cheese, jam, etc. Bright color and good taste cannot be eaten by diabetics, as it will affect their blood sugar and lead to diabetes However, eating some high-sweet bread properly will make the adrenal hormon...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/02A21D2/14A21D2/18A21D2/26
CPCA21D13/06A21D2/181A21D2/145A21D2/02A21D2/263
Inventor 何磊
Owner 何磊
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