High-protein staple food containing core sugar control component

Abstract

The invention discloses a high-protein staple food containing a core sugar control component, which is characterized in that the high-protein staple food is food noodles and comprises the following raw materials: pea protein powder, vital gluten, functional cereal powder, mulberry leaf extract, yeast powder, edible salt and the balance of water; wherein the ratio of the components is as follows: 10-90 parts by weight of pea protein powder, 1-80 parts by weight of vital gluten, 1-70 parts by weight of functional cereal powder, 0.1-10 parts by weight of mulberry leaf extract, 0.1-10 parts by weight of yeast powder and 1-10 parts by weight of edible salt. The high-protein staple food containing the core sugar-controlling component has the advantages that the high-protein staple food containing the core sugar-controlling component can supplement high-protein nutrition, increase satiety and reduce blood sugar at the same time.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food technology, in particular to a high-protein staple food containing core sugar-controlling ingredients. BACKGROUND

[0002] With the aggravation of aging, irregular life rhythm and eating habits, and the continuous improvement of work pressure, many sub-health and diabetes are brought about, fast-paced work and long-term fatigue plus insufficient nutrient intake, especially the lack of timely protein supplement, which will lead to symptoms such as fatigue, malnutrition, poor spirit, protein loss, muscle relaxation, etc., causing many troubles to people's life and work.

[0003] At the same time, diabetes caused by various reasons also affects many people's daily life, showing symptoms such as frequent excessive water drinking, gradual weight loss, and body weakness. Diabetes patients will also cause many other physical symptoms over time, such as decreased immunity, long-term treatment of minor illnesses, prolonged recovery time of organ and skin minor illnesses, and even persistent damage.

[0004] The dietary problems of sub-healthy people and diabetic patients with insufficient protein intake have attracted much attention and caused widespread concern. SUMMARY

[0005] The technical problem to be solved by the present application is to overcome the above technical defects, provide a high-protein staple food containing core sugar-controlling ingredients by diet therapy, and also take into account the health care function of reducing and stabilizing blood sugar.

[0006] To solve the above technical problems, the technical scheme provided by the present application is: a high-protein staple food containing core sugar-controlling ingredients, the high-protein staple food is food noodles, and the raw material composition comprises: pea protein powder, gluten powder, functional grain powder, mulberry leaf extract, yeast powder, edible salt, and the balance of water.

[0007] The ratio of each component is: pea protein powder 10-90 parts by weight, gluten powder 1-80 parts by weight, functional grain powder 1-70 parts by weight, mulberry leaf extract 0.1-10 parts by weight, yeast powder 0.1-10 parts by weight, and edible salt 1-10 parts by weight.

[0008] Preferably, the functional grain powder is selected from one or more combinations of wheat flour, corn flour, oat flour, and buckwheat flour.

[0009] Preferably, the content of 1-deoxynojirimycin in the mulberry leaf extract is greater than or equal to 10%.

[0010] Preferably, the ratio of each component of the high-protein staple food is pea protein powder 35 parts by weight, gluten powder 20 parts by weight, functional grain powder 30 parts by weight, mulberry leaf extract 3 parts by weight, yeast powder 3 parts by weight, and edible salt 3 parts by weight.

[0011] Preferably, the components of the high-protein staple food are in a ratio of 37 parts by weight of pea protein powder, 18 parts by weight of gluten powder, 35 parts by weight of functional grain powder, 1 part by weight of mulberry leaf extract, 1 part by weight of yeast powder, and 1 part by weight of edible salt.

[0012] Preferably, the components of the high-protein staple food are in a ratio of 47 parts by weight of pea protein powder, 10 parts by weight of gluten powder, 20 parts by weight of functional grain powder, 10 parts by weight of mulberry leaf extract, 3 parts by weight of yeast powder, and 3 parts by weight of edible salt.

[0013] Preferably, the high-protein staple food has a protein content greater than 30 g / 100 g and a carbohydrate content lower than 45 g / 100 g.

[0014] The present application has the advantages over the prior art that the noodles prepared by the present application are rich in nutrients, rich in high-protein, have a protein content greater than 30 g / 100 g and a carbohydrate content lower than 45 g / 100 g, are suitable for people who are prone to fatigue and people with diabetes, and can supplement high-protein nutrition, increase satiety, and have the health care effects of reducing and stabilizing blood sugar.

[0015] The 1-deoxynojirimycin (DNJ) in the mulberry leaf extract can inhibit alpha-glucosidase and slow down the process of carbohydrate conversion into glucose, thereby reducing postprandial blood sugar levels. The beta-1, 3 / 1, 6-glucan in the yeast powder can effectively improve the sensitivity of peripheral tissues to insulin, reduce the requirement for insulin, promote glucose recovery, and has obvious inhibitory and preventive effects on diabetes. In addition, the yeast powder can effectively adjust the microecology of the digestive tract, promote the proliferation of beneficial bacteria in the body, and promote the excretion of harmful substances in the intestines. DETAILED DESCRIPTION

[0016] In order to make the content of the present application more easily understood, the technical solutions in the embodiments of the present application will be described clearly and completely.

[0017] The present application provides a high-protein noodle containing mulberry leaf extract and yeast powder. The noodle is prepared from the following raw materials: pea protein powder, gluten powder, wheat flour, mulberry leaf extract, yeast powder, edible salt, and water. The process path is mixing-stirring-aging-pressing-drying-cutting-packing. The amount of water added in the mixing process needs to be greater than 60%.

[0018] The components are in a ratio of 10-90 parts by weight of pea protein powder, 1-80 parts by weight of gluten powder, 1-70 parts by weight of functional grain powder, 0.1-10 parts by weight of mulberry leaf extract, 0.1-10 parts by weight of yeast powder, 1-10 parts by weight of edible salt, and 50-70 parts by weight of water.

[0019] In one embodiment, the components are in a ratio of 10-90 parts by weight of pea protein powder, 1-80 parts by weight of gluten powder, 1-70 parts by weight of functional grain powder, 0.1-10 parts by weight of mulberry leaf extract, 0.1-10 parts by weight of yeast powder, 1-10 parts by weight of edible salt, and 50-70 parts by weight of water.

[0020] The ratio of each component is 35 parts by weight of pea protein powder, 20 parts by weight of gluten, 30 parts by weight of functional cereal powder, 3 parts by weight of mulberry leaf extract, 3 parts by weight of yeast powder, 3 parts by weight of edible salt, and 11 parts by weight of water;

[0021] In one of the embodiments:

[0022] The ratio of each component is 37 parts by weight of pea protein powder, 18 parts by weight of gluten, 35 parts by weight of functional cereal powder, 1 part by weight of mulberry leaf extract, 1 part by weight of yeast powder, 1 part by weight of edible salt, and 8 parts by weight of water;

[0023] In one of the embodiments:

[0024] The ratio of each component is 47 parts by weight of pea protein powder, 10 parts by weight of gluten, 20 parts by weight of functional cereal powder, 10 parts by weight of mulberry leaf extract, 3 parts by weight of yeast powder, 3 parts by weight of edible salt, and 10 parts by weight of water.

[0025] In the specific implementation of the present application, the raw materials are mixed, stirred, matured, calendered, dried, cut into sections, and packaged.

[0026] The contents not described in detail in the specification belong to the prior art known to those skilled in the art.

[0027] The present application and its embodiments have been described above, and this description is not restrictive. In general, if a person skilled in the art is inspired by it, without departing from the purpose of the present application, without creative design, similar structural methods and embodiments of the technical solutions should belong to the protection scope of the present application.

Claims

1. A high-protein staple food containing a core sugar-control ingredient, characterized by: The high-protein staple food is noodles, which includes the following raw materials: pea protein powder, gluten powder, functional grain powder, mulberry leaf extract, yeast powder, edible salt and the balance water; The proportions of the components are: 10 to 90 parts by weight of pea protein powder, 1 to 80 parts by weight of gluten powder, 1 to 70 parts by weight of functional grain powder, 0.1 to 10 parts by weight of mulberry leaf extract, 0.1 to 10 parts by weight of yeast powder, and 1 to 10 parts by weight of edible salt.

2. The high-protein staple food containing the core sugar-controlling ingredient according to claim 1, characterized in that: The functional cereal flour is selected from one or more combinations of wheat flour, corn flour, oat flour and buckwheat flour.

3. The high-protein staple food containing the core sugar-controlling ingredient according to claim 1, characterized in that: The content of 1-deoxynojirimycin in the mulberry leaf extract is ≥10%.

4. The high-protein staple food containing a core sugar-controlling ingredient according to claim 1, characterized in that: The component ratios of the high-protein staple food are 35 parts by weight of pea protein powder, 20 parts by weight of gluten powder, 30 parts by weight of functional grain powder, 3 parts by weight of mulberry leaf extract, 3 parts by weight of yeast powder, and 3 parts by weight of edible salt.

5. The high-protein staple food containing the core sugar-controlling ingredient according to claim 1, characterized in that: The component ratios of the high-protein staple food are 37 parts by weight of pea protein powder, 18 parts by weight of gluten powder, 35 parts by weight of functional grain powder, 1 part by weight of mulberry leaf extract, 1 part by weight of yeast powder, and 1 part by weight of edible salt.

6. The high-protein staple food containing a core sugar-controlling ingredient according to claim 1, characterized in that: The component ratios of the high-protein staple food are 47 parts by weight of pea protein powder, 10 parts by weight of gluten powder, 20 parts by weight of functional grain powder, 10 parts by weight of mulberry leaf extract, 3 parts by weight of yeast powder, and 3 parts by weight of edible salt.

7. The high-protein staple food containing the core sugar-controlling ingredient according to claim 1, characterized in that: The protein content of the high-protein staple food is greater than 30g / 100g, and the carbohydrate content is less than 45g / 100g.