Method for producing pastry special for hyperglycemia patients

Abstract

The invention relates to a method for producing pastries special for patients with hyperglycemia. The pastries are mainly prepared from heat-clearing effective components of traditional Chinese medicines, plant insulin, vitamin B12, unsaturated fatty acid, low sodium salt and a sweetening agent. According to the present invention, a dose of traditional Chinese medicine heat clearing effective components, 10 [mu] g of vitamin B12, and 10-20 g of balsam pear powder are added to 30-200 g of matched pastry raw materials with a G1 average value of less than 55, and refining is performed to obtain the finished product. The low calorie and low G1 value can better control blood sugar and reduce cardiovascular inflammatory factors. The plant insulin can regulate and control energy metabolism of a human body and promote glucose uptake. The unsaturated fatty acid can be used for recuperating diabetes combined with cardiovascular and cerebrovascular diseases, diabetes combined with dyslipidemia, diabetes combined with obesity and diabetes combined with nephropathy. Vitamin B12 is lost when a patient with hyperglycemia takes metformin, and normal functions and blood flow formation of a cranial nervous system can be maintained by supplementing the vitamin B12.

Description

Technical Field

[0001] The invention belongs to the technical field of pastry production, and particularly relates to the application of unsaturated fatty acids, vitamin B12 and plant insulin in low-calorie and low-G1 value pastries. Background Art

[0002] Due to the accelerated pace of life of modern people, the increase of pressure from all aspects, the unreasonable diet structure, genetics, environment and other factors, diabetes is currently on the rise year by year around the world, the age of onset is earlier, and it is increasing year by year. Due to the inability to effectively control the disease, complications also arise. Scientists have found for many years that in addition to the rational use of drugs, if diabetic patients have good eating and exercise habits, they can greatly improve high blood sugar. However, how to reasonably adjust the diet structure has always been a problem that has troubled scientists. The "National Drug Administration Baidu Health Medical Codex" states in the "Metformin Use Instructions": "What are the adverse reactions of metformin: reduced absorption of vitamin B12 by the endocrine system."

[0003] The National Drug Administration Baidu Health Medical Dictionary states the effects and functions of vitamin B12: "Vitamin B12 plays a key role in maintaining the normal functions of the brain and nervous system and blood flow formation: Usage and Dosage Vitamin B12 tablets: Oral 25-100μg per day."

[0004] "200 Questions on Early Knowledge and Early Treatment of Diabetes" edited by Xiao Xinhua, Beijing: China Light Industry Press, 2023.7, page 132 states: "Pay attention to the intake of vitamin B12 when taking metformin. If diabetic patients use metformin for a long time, it will affect the absorption of vitamin B12 and may cause megaloblastic anemia"; page 167 states: "Vitamin B12 helps repair damaged nerve fibers and is mostly used to treat diabetic retinopathy and diabetic peripheral neuropathy."

[0005] "Dietary Tips and Taboos for Diabetes" edited by Zhang Hong and Jiang Hong - Shenyang, Liaoning Science and Technology Press, 2017.8, page 25 states: "Vitamins are substances necessary for maintaining human health. They are required in small amounts, but because they cannot be synthesized in the body or the amount synthesized is insufficient, they must be obtained from food. Vitamins are divided into two categories: water-soluble (B vitamins, vitamin C) and fat-soluble [vitamins (A, D, E, K)], which are essential for the normal development of the human body and the regulation of physiological functions."

[0006] "24-Hour Efficient Management of Diabetes" edited by Feng Kai - Beijing: China Light Industry Press, 2022.5 Page 172 states: "Diabetes combined with cardiovascular and cerebrovascular diseases [dietary adjustment] Eat more foods rich in unsaturated fatty acids: Page 177 states: "Diabetic nephropathy [dietary adjustment] Try to choose vegetable oils rich in unsaturated fatty acids, such as olive oil, corn oil, etc.". Page 186 states: "Diabetes combined with obesity [dietary adjustment] It is advisable to increase the amount of vegetable oils rich in unsaturated fatty acids in the diet": Page 190 states: "Diabetes combined with dyslipidemia [dietary adjustment] Limit the total calorie intake, increase the intake of vitamins and dietary fiber, and it is best to use vegetable oils rich in unsaturated fatty acids when cooking."

[0007] "A Quick Reference on What to Eat for Diabetes" edited by Li Ning and Fang Yuewei-Nanjing, Jiangsu Phoenix Science and Technology Publishing House 2021.01, page 13: "Many diabetic patients report that they are often tired and weak. In fact, this is a manifestation of lack of energy in the body. To improve the symptoms of fatigue and weakness, diabetic patients must first stabilize their blood sugar and regulate the balance of sugar metabolism, thereby promoting the use of glucose by cells. At the same time, patients can regulate nerve cells and improve blood circulation by taking oral B vitamins and unsaturated fatty acids."

[0008] "200 Questions on Early Knowledge and Early Treatment of Diabetes" edited by Xiao Xinhua - Beijing: China Light Industry Press 2023.7 Page 64 states: "Some diabetic patients believe that vegetable oil contains unsaturated fatty acids, which are beneficial for disease control and do not need to control their intake. However, vegetable oil has a high calorie content. If it is not controlled, it is easy to exceed the total daily calorie requirement; page 32 states: "In fact, diabetic patients control their diet to control their total calorie intake"; page 24 states: "Although the glycemic index of coarse grains is lower than that of refined white rice and flour, the calories of some coarse grains are not low. For example, 100 grams of rice has 346 kcal, while 100 grams of coix seed has 361 kcal, and 100 grams of millet has 361 kcal. Therefore, if the intake of coarse grains exceeds the standard, blood sugar will also rise."

[0009] "Dietary Tips and Taboos for Diabetes" edited by Zhang Hong and Jiang Hong, Shenyang, Liaoning Science and Technology Press, 2017.8, page 26 states: "The first major principle of diabetes is to control total calories."

[0010] "A Quick Reference on What to Eat for Diabetes" edited by Li Ning and Fang Yuewei - Nanjing: Jiangsu Phoenix Science and Technology Press (2021.01), page 27 states: "Neither sugar-free nor sweetness is the key to choice, but calories are. Therefore, figuring out the ingredients of food and calculating its total calories are the basis for choosing food"; pages 50-55 state that fried dough sticks, instant noodles, fried cakes, biscuits, cakes, and moon cakes are high-calorie foods and will cause high blood sugar after consumption."

[0011] "Xiang Hongding's Diabetes Diet Large Print Edition" edited by Xiang Hongding-Beijing: China Light Industry Press (2022.5), page 25 states: "Increasing carbohydrate intake on the basis of reasonable calorie control will not only not cause the patient's blood sugar to rise, but also increase insulin sensitivity and improve glucose tolerance"; page 194 states: "Ensure carbohydrate intake under the premise of controlling total calories, because carbohydrates can promote uric acid excretion."

[0012] "24-Hour Efficient Management of Diabetes" edited by Feng Kai - Beijing: China Light Industry Press (2022.5), page 76: "Diabetic patients are not absolutely forbidden to eat certain foods, nor should they adopt starvation therapy, but should eat reasonably and scientifically. Diabetic patients need to do one thing: on the basis of ensuring adequate nutrition, reasonably control the total calorie intake for the whole day. "Dietary Do's and Don'ts for Diabetes" edited by Zhang Hongjiang Hong - Shenyang, Liaoning Science and Technology Press (2017.8), page 28: "The bitter melon saponins contained in bitter melon have a very obvious blood sugar lowering effect. It not only has an insulin-like effect, but also has the function of stimulating insulin release."

[0013] "Dietary Guide for Diabetes" edited by Yang Changchun, Jiangsu Phoenix Science and Technology Press (2021.9), page 54 states: "Bitter melon extract contains a type of insulin that can lower blood sugar and significantly improve the patient's clinical symptoms, so it is called "plant insulin." Long-term and moderate consumption of bitter melon can not only reduce the burden on the human pancreas, but also help restore pancreatic cell function and protect pancreatic beta cells. Bitter melon is known as a "fat killer" and can lower blood lipids.

[0014] "Illustrated Diabetes Dietary Guide" edited by Chen Mingqin and Wang Qingzhen, Fuzhou, Fujian Science and Technology Press (2022.2), page 78: "Bitter melon contains insulin-like substances, which have a significant effect of lowering blood sugar, promoting sugar decomposition, converting excess sugar into calories, and promoting fat decomposition in the body. It is one of the ideal dietary foods for diabetic patients.

[0015] The various chemical components contained in bitter melon can activate an important protein related to energy metabolism in the body - adenosine monophosphate activated protein kinase (AMPK), which has the function of regulating human energy metabolism and promoting glucose uptake. Taking effective measures to activate adenosine monophosphate activated protein kinase (AMPK) is an important way to treat type 2 diabetes"; page 158: "Stevioside: It is a non-sugar natural sweetener. Because it is a natural ingredient extracted from the stevia plant, it is relatively safe. Stevioside is not only sweeter, 300 times sweeter than sucrose, but also does not provide energy. It also has the functions of lowering blood pressure, promoting metabolism, and treating excessive gastric acid. In recent years, it has attracted the attention of many countries. In Japan, 30% of the sugar in beverages is replaced by stevioside. This is a non-sugar natural sweetener with great development prospects.

[0016] "24-Hour Efficient Management of Diabetes" edited by Feng Kai - Beijing, China Light Industry Press (2022.5), page 118 states: "[Ideal sweeteners] Stevia is 300 times sweeter than sucrose, provides no calories, contains no nutrients, and basically does not cause blood sugar fluctuations. Amino acid sugars or protein sugars are 200 times sweeter than sucrose. At the same sweetness, the calories generated can be basically ignored"; page 119 states: "Yuanzhen sugar is a sucrose substitute made from protein sugar, stevia, monk fruit sugar, glycyrrhizin, etc. It is a special sweetener for patients with "three highs". It has high sweetness, no side effects, and can be consumed with confidence."

[0017] "The Diet Book for Reducing and Controlling Sugar" edited by Wang Xingguo and Jiang Yue - Beijing: China Women's Publishing House (2022.12), page 45 states: "There are many kinds of Italian noodles, of different lengths and shapes, but they have one thing in common, that is, they are all made from durum wheat. The protein content of this flour is higher than that of ordinary flour. The noodles made from it are chewy, resistant to cooking, chewy, have a strong sense of fullness, and digest slowly. The glycemic index (G1) is very low, only 45, which is very suitable for diabetic patients."

[0018] The "List of Foods and Drugs Published by the National Health Commission" states: "Jin Yin Fan, Purslane, Gardenia, Mulberry Leaf, Light Bamboo Leaf, Prunella Vulgaris... are both food and medicine". The "Chinese Pharmacopoeia" records: Chinese medicine honeysuckle, heat-clearing, usage and dosage: oral administration, decoction 6-15g. Purslane: heat-clearing, usage and dosage: oral administration, decoction 10-15g. Gardenia: heat-clearing, usage and dosage: oral administration, decoction 6-10g. Mulberry Leaf: heat-clearing, usage and dosage: oral administration, decoction 5-10g. Light Bamboo Leaf: heat-clearing, usage and dosage: oral administration, decoction 6-10g. Prunella Vulgaris: heat-clearing, usage and dosage: oral administration, decoction 9-15g.

[0019] "Xiang Hongding's Diabetes Diet: Large Print Edition" edited by Xiang Hongding - Beijing: China Light Industry Press (2022.5), page 48: "Studies have shown that excessive sodium intake can enhance amylase activity, promote starch digestion, promote the absorption of free glucose in the small intestine, and cause blood sugar to rise, thereby aggravating the condition. Sodium restriction method: choose low-sodium salt." More and more scientific studies have shown that low and ultra-low carbohydrate diets can relieve hyperglycemia, especially for type 2 diabetes.

[0020] Research by the International Diabetes Federation (IDF) shows that compared with traditional diets, low glycemic index (G1) diets can better control blood sugar and reduce cardiovascular inflammatory factors. The World Health Organization points out that the low glycemic index (G1) diet pattern is a suitable diet pattern for blood sugar control in diabetic patients. However, new research has also found a phenomenon that low-carbohydrate diets have a better short-term effect on relieving diabetes, but the long-term effect is not obvious enough. Scientists analyzed that the main reason for this phenomenon may be that low-carbohydrate diets can hardly bring patients the "happiness" of eating, so patients' compliance is particularly poor, and ultimately fail to achieve the expected positive results.

[0021] "The Illustrated Diabetes Dietary Guide" edited by Chen Mingqin and Wang Qingzhen - Fuzhou, Fujian Science and Technology Press (2022.2), page 49: "The glycemic index (G1) reflects the speed and ability of food to increase blood sugar compared with glucose, and is an indicator to measure the postprandial blood sugar response caused by food. Foods with a glycemic index (G1) > 70 are high glycemic index (G1) foods. After entering the gastrointestinal tract, these foods are digested quickly, have a high absorption rate, and quickly enter the blood, resulting in a high postprandial blood sugar peak, but also a fast decline rate. Low glycemic index (G1) foods with a glycemic index (G1) < 55, these foods stay in the gastrointestinal tract for a long time, have a low absorption rate, a low blood sugar peak after absorption into the blood, a slower decline rate, and cause a smaller postprandial blood sugar response. And the glycemic index (G1) between the two is called medium glycemic index (G1) food. At present, there is a growing consensus on the direction of adjusting the dietary structure of diabetic patients. Only by increasing the intake of carbohydrates on the basis of reasonable calorie control can the patient's blood sugar not be increased, and insulin sensitivity and glucose tolerance can be improved; secondly, there should be a balanced and nutritious diet. Finally, the diet plan should be richer so that diabetic patients can comply better. At the same time, scientists have innovated 2000-2300 kcal full-day and weekly recipes and food exchange methods based on the height, weight, and labor activity intensity of diabetic patients. Diabetic patients can make breakfast, lunch and dinner that suit their health according to the recipes and food exchange methods. However: It is not enough for patients with high blood sugar who are on the way to work. They urgently need instant noodles that can stabilize blood sugar and regulate diabetic complications. Summary of the invention

[0022] The technical problem to be solved by the present invention is to provide a low-calorie, low-G1 value pastry that can stabilize blood sugar, maintain normal functions and blood flow formation of the brain and nervous system, regulate human energy metabolism and promote glucose uptake, and treat diabetic complications.

[0023] In order to solve the above technical problems, the raw material selection of the present invention is: select the heat-clearing Chinese medicine raw material for producing health food. For example, select honeysuckle: Chinese medicine: heat-clearing; usage and dosage: oral administration, decoction 6-15g; it is also a food and wild vegetable: it requires no impurities, wash with water, and then dry at low temperature and ultrafinely grind into powder. Select purslane: Chinese medicine, heat-clearing; usage and dosage: oral decoction 10-15g: it is also a food and wild vegetable; it requires no impurities, wash with water, and then dry at low temperature and ultrafinely grind into powder. Select gardenia: Chinese medicine, heat-clearing: usage and dosage: oral administration, decoction 6-10g; it is also a food, it requires no impurities, wash with water, and then extract, separate, concentrate, and dry to obtain a concentrated liquid or dry powder. Select mulberry leaf: Chinese medicine: heat-clearing; usage and dosage: oral administration, decoction 5-10g; it is also a food, it requires no impurities, wash with water, and then extract, separate, concentrate, and dry to obtain a concentrated liquid or dry powder. Select light bamboo leaf: Chinese medicine: heat-clearing: Usage and dosage: oral administration, decoction of 6-10g: also food: no impurities are required, washed with water, then extracted, separated, concentrated, and dried to obtain a concentrated liquid or dry powder. Select Prunella vulgaris: Chinese medicine, heat-clearing; Usage and dosage: oral administration, decoction of 9-15g: also food: no impurities are required, washed with water, then extracted, separated, concentrated, and dried to obtain a concentrated liquid or dry powder. Select bitter melon: the oxalic acid contained in bitter melon will hinder the absorption of calcium in food, so before preparing bitter melon powder, blanch the bitter melon in boiling water, and then dry it at low temperature to remove the oxalic acid and grind it into powder. Select vitamin B12, the production process includes traditional fermentation and chemical synthesis methods to culture Escherichia coli in a specific culture medium to provide the nutrients and environmental conditions required for its growth; as the bacteria grow, they will synthesize and secrete vitamin B12; then separate and purify it through the fermentation broth to obtain vitamin B12 with high purity. Choose low sodium salt, choose vegetable oil containing unsaturated fatty acids, such as soybean oil, sunflower oil, corn oil, etc.: For frying and baking, choose high temperature resistant vegetable oil containing unsaturated fatty acids; such as olive oil, which does not deteriorate within 200°C. For example, tea oil does not deteriorate and does not produce harmful substances such as benzopyrene when it is fried continuously at a high temperature of 220°C for 20 hours. Choose sweeteners: For example, stevioside is a non-sugar natural sweetener. Because it is a natural ingredient extracted from the stevia plant, it is relatively safe. Stevioside is not only sweeter, 300 times sweeter than sucrose, but also does not provide energy. For example, Yuanzhen sugar is a sucrose substitute made of protein sugar, monk fruit sugar, glycyrrhizin, etc., which is sweet and has no side effects. Choose food additives and strictly control them within the range specified by the national standard "Hygiene Standards for the Use of Food Additives". Choose pastry ingredients with an average G1 value of less than 55 after matching low G1 value raw materials with high GI value raw materials.

[0024] The invention comprises the following steps: adding a dose of heat-clearing effective ingredients of a traditional Chinese medicine (for example, 6-15g of honeysuckle powder or 10-15g of purslane powder or 6-10g of effective ingredients extracted from gardenia medicine or 5-10g of effective ingredients extracted from mulberry leaf medicine or 6-10g of effective ingredients extracted from loblolly leaf medicine or 9-15g of effective ingredients extracted from selfheal medicine), 10ηg of vitamin B12 and 10-20g of bitter melon powder to 30-200g of pastry raw materials with an average G1 value lower than 55 after matching, and then refining the pastry raw materials through raw processing, cooked processing, frying and roasting.

[0025] Traditional Chinese medicine uses cold medicine to clear heat and warm medicine to dispel cold, emphasizing the balance of cold, heat, warm and cool yin and yang. The present invention uses the heat-clearing function of traditional Chinese medicine to remove the high calories of vegetable oil, and uses the unsaturated fatty acids contained in vegetable oil, which conforms to the principle of yin and yang balance in traditional Chinese medicine, and is beneficial to the dietary conditioning of diabetes combined with cardiovascular and cerebrovascular diseases, diabetic nephropathy, diabetes combined with obesity, and diabetes combined with dyslipidemia; at the same time, the heat-clearing function of traditional Chinese medicine is used to remove the high calories contained in the raw materials of pastries, overcoming the defect that the existing technology cannot produce special pastries for patients with hyperglycemia.

[0026] The present invention selects pastry raw materials with an average G1 value of less than 55 after combining low G1 value raw materials with high G1 value raw materials. A diet with a glycemic index (G1) of less than 55 is a low glycemic index (G1) diet. Research by the International Diabetes Federation (IDF) shows that compared with traditional diets, low glycemic index (G1) diets can better control blood sugar and reduce cardiovascular inflammatory factors. The World Health Organization points out that the low glycemic (G1) diet pattern is a diet pattern suitable for blood sugar control in diabetic patients.

[0027] The invention supplements vitamin B12 because the use of metformin by patients with high blood sugar will reduce the absorption of vitamin B12 by the endocrine system. Vitamin B12 plays a key role in maintaining normal functions of the brain and nervous system and blood flow formation, and can help repair damaged nerve fibers and diabetic retinopathy and diabetic peripheral neuropathy.

[0028] The present invention selects bitter melon because bitter melon contains plant insulin that can promote sugar decomposition, convert excess sugar into heat, and promote fat decomposition in the body, and is one of the ideal dietary foods for diabetic patients. Bitter melon contains a variety of chemical components that can activate an important protein related to energy metabolism in the body-adenosine monophosphate activated protein kinase (AMPK). This protein has the function of regulating human energy metabolism and promoting glucose uptake. Taking effective measures to activate adenosine monophosphate activated protein kinase (AMPK) is an important way to treat type 2 diabetes.

[0029] The present invention utilizes unsaturated fatty acids, vitamin B12, plant insulin, and effective heat-clearing ingredients of traditional Chinese medicine to remove high calories from pastry raw materials such as vegetable oil to produce low-calorie and low-G1 value pastries: mild cases can get good results after eating; moderate and severe patients should also reasonably apply drug exercise therapy on the basis of low-calorie and low-G1 value foods. Only with good diet control, oral hypoglycemic drugs or insulin injections can play a good therapeutic effect. The present invention is beneficial for patients with high blood sugar who are on the way to work to eat conveniently. DETAILED DESCRIPTION

[0030] Embodiment (I): A honeysuckle, bitter gourd, vitamin B12, low-calorie, low-G1 value biscuit 1. Formulation 17g olive oil, 10μg vitamin B12, 10g whole egg liquid, 10g bitter melon powder, 15g honeysuckle powder, 15g durum wheat flour, 5g almond powder, 5g oatmeal, 8g almond corners, and appropriate amount of sweetener.

[0031] 2. G1 value Bitter melon has a G1 value of 24, almond has a G1 value of 25, bird's nest has a G1 value of 55, durum wheat flour has a G1 value of 55, honeysuckle, olive oil, and whole egg liquid are low G1 value foods, so the average G1 value of the above ingredients is lower than 55.

[0032] 3. Production method ①Mix olive oil + vitamin B12 + sweetener, and beat lightly with a whisk.

[0033] ② Add the whole egg liquid in two batches and beat until uniform.

[0034] ③Mix bitter melon powder + honeysuckle powder + durum wheat flour + almond powder evenly with the above, pour into a stainless steel bowl, stir slightly, then add oatmeal and almond corners and mix well.

[0035] ④ Use an ice cream baller with a diameter of 3 cm to scoop out the dough, put it on the baking tray, and bake at 160℃ for upper heat and 150℃ for lower heat for about 28 minutes.

[0036] Embodiment (II): A purslane, bitter gourd, vitamin B12 low-calorie, low-G1 value cake 1. Formulation ① Skin materials: 21g durum wheat flour, 6g olive oil, 7g water, and appropriate amount of sweetener.

[0037] ② Crisp ingredients: 9g durum wheat flour, 5g olive oil ③ Filling: 18g purslane powder, 20g bitter melon powder, 10μg vitamin B12, 4g cooked hard wheat flour, 18g sunflower oil, 6g walnut kernels, 4g pine nut kernels, 4g black sesame kernels, 3g melon seed kernels, 1g tangerine cake, appropriate amount of sweetener 2. Process flow Ingredients → prepare water-oil dough → separate dough → wrap pastry → open pastry → wrap filling → shape → decorate → cool → package → finished product.

[0038] 3. Production method ①Preparation of water-oil dough First, mix the oil, water and sweetener in the recipe thoroughly, then add in flour and mix or knead into a soft dough of appropriate hardness that is not sticky.

[0039] ②Preparation of the shortcrust dough Knead the flour and oil in the recipe thoroughly and evenly until the dough is the same hardness as the water-oil dough. The main purpose of oil pastry is to use the lubricity of oil to space the flour, reduce the viscosity between molecules and make it crispy.

[0040] ③Preparation of puff pastry Small kaisu: Knead the water-oil dough into strips, add the required amount of oil pastry, roll it into thin slices, and roll it into a tube; turn the order and roll it into thin slices again, continue to roll it into a tube, and roll it again, and divide the strips into several equal sections by pinching or cutting with a knife. Then flatten each section with the palm of your hand and roll it into a round cake shape, which is the puff pastry, called small kaisu.

[0041] ④Preparation of filling Stir-fried stuffing: the stuffing raw materials are pre-processed and then heated and fried to make stuffing. Stir-fried stuffing is a complicated process and takes a long time to make. Therefore, it is impossible to prepare it during production, but it is processed and stored before production.

[0042] ⑤ After baking and forming, the raw dough is placed on a plate manually or by the accessories of the forming machine and then sent into the oven for baking.

[0043] ⑥Cooling: The products just out of the oven can be packed after they have cooled down completely.

[0044] ⑦G1 value: Bitter melon G1 value is 24, hard wheat flour G1 value is 55, black sesame G1 value is 35, walnut kernel G1 value is 18, pine nut G1 value is 15, melon seeds G1 value is 42, tangerine cake G1 value is 43, and horse tooth mold G1 value is very low. Therefore, the average G1 value of pastry ingredients is lower than 55.

[0045] Embodiment (III): A Gardenia Bitter Melon Vitamin B12 Low Calorie Low G1 Value Biscuit 1. Formulation Gardenia 6-10g, extracted concentrate 7g, durum wheat flour 60g, bitter melon powder 20g, olive oil 10g, tea oil 9g, vitamin B12 dosage 10μg, BHA maximum dosage 0.2g / kg, sweetener appropriate amount.

[0046] 2. Dough preparation First, olive oil, tea oil, sweetener, BHA, vitamin B12, and gardenia concentrate are premixed in a powder mixer, and then hard wheat flour and bitter melon powder are added to continue to be mixed into a suitable dough size. The present invention uses vegetable oil containing unsaturated fatty acids, and the biscuits prepared have a firmer taste, and the dough is easy to ooze oil, so the process from stirring to entering the oven should be as fast as possible; after adding flour and bitter melon powder, do not stir evenly, so as to improve the defect of the biscuit being firm.

[0047] 3. Forming of biscuits The main methods of forming biscuits include punching, roller printing, roller cutting, extrusion and wire cutting.

[0048] 4. Baking of cookies The formed dough is sent into the oven and heated for a short time, causing a series of physical, chemical and biological changes, including the evaporation of water in the dough, the maturation of starch, the denaturation of protein, and the volatilization and expansion of various gases in the dough; these changes cause the dough to mature, increase in volume, and produce bright colors, attractive aromas, and a crispy and delicious internal structure.

[0049] 5. Cooling and packaging of biscuits The surface temperature of freshly baked biscuits is about 180℃, the core temperature is about 110℃, the water content is about 8%-10%, and the texture is very soft. If they are packed immediately at this time, the heat loss and the continued evaporation of water in the biscuits will inevitably affect the shelf life of the biscuits. Therefore, they must be cooled to 38-40℃ before they can be packed.

[0050] 6. G1 value The G1 value of bitter melon is 24, the G1 value of hard wheat flour is 55, the G1 value of gardenia, olive oil and tea oil is very low, so the G1 average value of pastry ingredients is lower than 55 after combination.

[0051] Embodiment (IV): A mulberry leaf and bitter gourd vitamin B12 low-calorie and low-G1 value cake 1. Formulation 7g of concentrated liquid extracted from 5-15g of mulberry leaves, 19g of tea oil, 20g of bitter melon powder, 10μg of vitamin B21, 40g of hard wheat flour, 20g of soy protein powder, maximum amount of BHA 0.2g / kg, and appropriate amount of sweetener.

[0052] 2. Dough preparation First, premix tea oil, sweetener, BHA, vitamin B12, and mulberry leaf concentrate in a powder mixer, and then add hard wheat flour, bitter melon powder, and soy protein powder to make a suitable dough, which is then formed into biscuits, baked, cooled, and packaged.

[0053] 3. G1 value The G1 value of bitter melon is 24, the G1 value of durum wheat flour is 55, the G1 value of soy protein powder is 18, and the G1 values ​​of mulberry leaves and tea oil are very low. Therefore, the average G1 value of the pastry ingredients after combination is less than 55.

[0054] Embodiment (V): A kind of low-calorie and low-G1 value boiled instant noodles containing Prunella vulgaris and bitter melon vitamin B12 1. Formulation 32-34g of concentrated liquid extracted from 9-15g of Prunella vulgaris, 10μg of vitamin B12, 15g of bitter melon powder, 85g of durum wheat flour, 0.5%-1.5% of composite additives (konjac fiber powder: guar bean limb: xanthan gum = 3:3:2), appropriate amount of sweetener (to improve the bitterness of bitter melon), 2g of low sodium salt, and 15g of vegetable oil containing unsaturated fatty acids.

[0055] 2. Process flow Vacuum dough mixing → composite sheeting → maturation → continuous sheeting → cutting into strips → steaming → quantitative cutting → boiling → primary water washing → secondary water washing → PH value adjustment → primary packaging → metal detection → sterilization → natural cooling → forced cooling → storage experiment → bowling 3. Production ① Automatic water supply system: Prunella vulgaris concentrate replaces the water used for kneading dough. It consists of a seasoning mixing system, a metering cylinder, and a pneumatic control system to ensure the accuracy of water supply.

[0056] ② Add bitter melon powder, durum wheat flour, vitamin B12, compound additives and sweeteners into a vacuum dough mixer, use high-speed stirring at the beginning to create a fully mixed condition for the powder and water, and use low-speed stirring in the later stage; then the dough is conveyed, composite sheeting and continuous sheeting, dough belt ripening and conveying, steamed noodles, stretched, quantitative cutting, caged, boiled, washed, acid-soaked, filled rotary packaging, metal quality inspection and conveying, sterilization, natural cooling, forced cooling, and secondary packaging.

[0057] 4. Equipment features ① Due to the use of a vacuum dough mixer, the air in the raw materials is exhausted during mixing, allowing the concentrate to fully penetrate into the raw materials. Even if more concentrate is added, the noodles can still maintain a certain hardness; ②PH value adjustment makes noodles slightly acidic, microorganisms are difficult to survive under acidic conditions, so the wet instant noodles produced can be stored for up to half a year. In terms of boiled instant noodles production equipment, Japan has always been in the leading position in the world in terms of variety and performance. It is another instant noodle variety after air-dried instant noodles and fried instant noodles. It can be used as soup noodles, or eaten cold or fried.

[0058] 5. Seasoning Add low-sodium salt and unsaturated fatty acid vegetable oils to the seasoning, such as olive oil, tea oil, corn, sunflower oil, soybean oil, etc.

[0059] 6. G1 value The G1 value of bitter melon is 24, and the G1 value of durum wheat flour (thin noodles) is 55. Therefore, the average G1 value of the pastry ingredients is lower than 55.

[0060] Embodiment (six): A kind of light bamboo leaf bitter melon vitamin B12 low calorie low G1 value noodles 1. Formulation 25-32g of concentrated liquid extracted from 6-10g of light bamboo leaves, 10μg of vitamin B12, 5g of mung bean starch, 10g of bitter melon powder, 85g of durum wheat flour, 0.5%-1.5% of composite additives (konjac fine powder: guar gum: xanthan gum = 3:3:2), appropriate amount of sweetener (to improve the bitter taste of bitter melon), 15g of vegetable oil containing unsaturated fatty acids, and 2g of low sodium salt; 2. Process flow Raw materials → measuring → kneading → pressing → cutting into strips → putting on shelves → drying → taking off shelves → cutting → measuring and packaging → secondary packaging → finished product.

[0061] 3. Operation points ① Use bamboo leaf concentrate instead of water for mixing dough ②Put durum wheat flour, bitter melon powder, mung bean starch, vitamin B12, compound additives and sweetener into the dough mixer, start the machine and add light bamboo leaf concentrate while stirring. The time for adding auxiliary materials and concentrate should be less than 2 minutes, the moisture content of the dough should be controlled at 29%-32%, and the dough mixing time should be 5-7 minutes. The dough should be loose particles like tofu dregs, evenly dry and wet, and of uniform color. After mixing, put the dough into the storage tray.

[0062] ③ The cooked dough is pressed into two sheets by the primary pressing roller, and then gradually thinned to the required thickness by five pressing rollers, and then cut into strips by the strip cutting machine. Then it is put on the shelf, dried, unrolled, cut, cut, measured and packaged.

[0063] ④ Secondary packaging: Put 2g of low sodium salt (small package cracked) and 15g of vegetable oil containing unsaturated fatty acids (small package) together with the measured packaged noodles and re-package them.

[0064] The above embodiments are described in detail, but the present invention is not limited to the above embodiments, and various changes can be made within the knowledge scope of those skilled in the art without departing from the spirit of the present invention.

Claims

1. A method for producing special pastries for patients with hyperglycemia, characterized in that: Raw material selection: select heat-clearing Chinese medicine for producing health food, select vegetable oil containing unsaturated fatty acids, select vitamin B12, select bitter melon powder, select low-sodium salt, select sweeteners, and select pastry ingredients with an average G1 value of less than 55 after low G1 value ingredients and high G1 value ingredients are matched; add a dose of Chinese medicine heat-clearing effective ingredients, 10μg vitamin B12, and 10-20g bitter melon powder to 30-200g of pastry ingredients with an average G1 value of less than 55 after matching, and then refine it through raw processing, cooked processing, frying and baking.

2. The method for producing special pastries for patients with hyperglycemia according to claim 1, characterized in that: The method comprises selecting the Chinese herbal medicine honeysuckle for clearing away heat; the dosage is 6-15g; adding 6-15g honeysuckle powder, 10μg vitamin B12 and 10-20g bitter melon powder to 30-200g pastry raw materials whose average G1 value is lower than 55 after matching; and then refining the pastry raw materials, cooked materials and fried and roasted materials.

3. The method for producing special pastries for hyperglycemic patients according to claim 1, characterized in that: The Chinese medicine purslane is selected to clear away heat; the dosage is 10-15g; 10-15g purslane powder, 10μg vitamin B12, and 10-20g bitter melon powder are added to 30-200g of pastry ingredients whose G1 average value is lower than 55 after matching, and then refined by raw processing, cooked processing, frying and baking.

4. The method for producing special pastries for hyperglycemic patients according to claim 1, characterized in that: The Chinese medicine gardenia is selected for clearing heat; the dosage is 6-10g; 6-10g of concentrated liquid or dry powder extracted from gardenia, 10μg of vitamin B12, and 10-20g of bitter melon powder are added to 30-200g of pastry ingredients with an average G1 value lower than 55 after matching, and then refined by raw processing, cooked processing, frying and baking.

5. The method for producing special pastries for hyperglycemic patients according to claim 1, characterized in that: The Chinese medicine mulberry leaf is selected for clearing away heat; the dosage is 5-10g; 5-10g of mulberry leaf extract concentrate or dry powder, 10μg of vitamin B12, and 10-20g of bitter melon powder are added to 30-200g of pastry ingredients with an average G1 value lower than 55 after matching, and then refined by raw processing, cooked processing, frying and baking.

6. The method for producing special pastries for patients with hyperglycemia according to claim 1, characterized in that: The Chinese medicine bamboo leaf is selected for clearing away heat; the dosage is 6-10g; 6-10g of bamboo leaf extract concentrate or dry powder, 10μg of vitamin B12, and 10-20g of bitter melon powder are added to 30-200g of pastry ingredients with an average G1 value lower than 55 after matching, and then refined by raw processing, cooked processing, frying and baking.

7. The method for producing special pastries for hyperglycemic patients according to claim 1, characterized in that: The Chinese herbal medicine Prunella vulgaris is selected for clearing away heat; the dosage is 9-15g; 9-15g of concentrated liquid or dry powder extracted from Prunella vulgaris, 10μg of vitamin B12, and 10-20g of bitter melon powder are added to 30-200g of pastry ingredients whose average G1 value after matching is lower than 55, and then the pastry ingredients are refined by raw processing, cooked processing, frying and roasting.