Functional food for relieving chronic diseases and preparation method thereof
By using functional foods with natural ingredients such as wheat malt powder, wheat cortex, flax seed powder, konjac powder and vegetable powder, the problems of nutritional imbalance and ingredient loss in traditional foods are solved, and effective conditioning and safe supplementation for chronic diseases are achieved.
Patent Information
- Application Number
- CN202510671520.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-23
- Publication Date
- 2025-07-08
AI Technical Summary
Traditional functional foods rely too much on a single nutritional fortifier or artificial synthetic ingredients, resulting in nutritional imbalance and metabolic disorders in the body, and processing methods lead to the loss of natural active ingredients, which cannot effectively alleviate chronic diseases.
Use natural ingredients such as wheat malt powder, wheat cortex, flaxseed powder, konjac powder and vegetable powder to make functional food through a gentle steaming process to ensure the retention and synergy of nutrients and avoid the addition of artificial additives.
Through the synergy of various natural ingredients, this food effectively supplements vitamins and minerals, regulates intestinal flora, reduces cholesterol and blood sugar levels, reduces chronic inflammatory response, relieves chronic diseases, and does not damage spleen, stomach and kidney function.
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Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of functional foods, and particularly to a functional food for alleviating chronic diseases and a method for making the same. Background Art
[0002] Traditional functional foods generally refer to foods that meet the nutritional needs of specific populations or regulate the body's functions by screening raw materials of ordinary foods, optimizing processing technologies, or adding specific nutritional fortifiers and bioactive ingredients. Common types include nutritional supplement foods added with vitamins and minerals, intestinal regulation foods added with probiotics and dietary fibers, and immune regulation foods added with plant extracts and functional peptides, etc.
[0003] However, traditional functional foods have many deficiencies. In terms of ingredients, many products, in pursuit of specific effects, overly rely on single nutritional fortifiers or synthetic ingredients. For example, some vitamin supplements only add one or a few vitamins, making it difficult to meet the human body's need for the synergistic action of multiple nutrients. In terms of production processes, traditional processing methods may cause the loss of natural active ingredients in raw materials. For example, high-temperature treatment will damage heat-sensitive nutrients such as vitamins and enzymes, reducing the nutritional value of foods. In terms of efficacy realization, some traditional functional foods lack scientific and rigorous clinical verification, and there is a gap between the efficacy publicity and the actual effect, and they cannot truly and effectively alleviate chronic diseases. In addition, traditional functional foods often do not fully consider the dietary characteristics and the root causes of health problems of modern people in formula design, and it is difficult to fundamentally solve the problems of nutritional imbalance and metabolic disorder caused by environmental factors and eating habits, and cannot meet people's urgent need to effectively alleviate chronic diseases.
[0004] Therefore, in view of the problem of human nutritional imbalance and metabolic disorder caused by the over-reliance of the above-mentioned functional foods on single nutritional fortifiers or synthetic ingredients, a functional food for alleviating chronic diseases can be designed. Summary of the Invention
[0005] In order to overcome the problem of human nutritional imbalance and metabolic disorder caused by the over-reliance of traditional functional foods on single nutritional fortifiers or synthetic ingredients.
[0006] The technical solution of the present invention is: A functional food for alleviating chronic diseases, based on a total weight of 500 grams, includes the following components: 200 g of wheat malt powder, 100 g of wheat bran, 100 g of flaxseed powder, 50 g of konjac powder, 50 ml of fat, and 50 g of vegetable powder.
[0007] Preferably, the content of vitamin E in the wheat malt powder is not less than 20 mg / 100 g, and the total amount of B vitamins is not less than 15 mg / 100 g.
[0008] Preferably, the glucomannan content in the konjac powder is not less than 75%.
[0009] Preferably, the fat content is between 45 - 50 g, and its density is 0.9 - 1.0 g / mL; the fat is a vegetable oil rich in unsaturated fatty acids, selected from at least one of linseed oil, olive oil, and sunflower oil, and the unsaturated fatty acid content is not less than 70%.
[0010] A method for making a functional food for relieving chronic diseases, which includes a functional food for relieving chronic diseases as described above, and the steps are as follows:
[0011] S1: Raw material pretreatment
[0012] S11: Put wheat malt, wheat bran, and linseed into a pulverizer respectively, and pulverize them into fine powders. Among them, the wheat malt powder, wheat bran powder, and linseed powder pass through an 80 - 100 - mesh sieve to ensure uniform powder particle size, which is convenient for subsequent mixing and molding;
[0013] S12: Use an electronic balance to accurately weigh 200 g of wheat malt powder, 100 g of wheat bran powder, 100 g of linseed powder, 50 g of konjac powder, 50 ml of fat, and 50 g of vegetable powder, and place them in a clean mixing container;
[0014] S2: Mixing
[0015] S21: Use a stirrer to stir all the raw materials in the mixing container at a low speed for 5 - 8 minutes to preliminarily mix the above - mentioned various raw materials evenly and ensure no obvious lumps;
[0016] S22: Turn on the medium - speed gear of the electric stirrer and continue to stir for 10 - 15 minutes to fully disperse the fat into other powdery raw materials to form a uniform mixed material;
[0017] S3: Shaping
[0018] S31: Slowly add 150 - 200 ml of water to the mixed material, and at the same time use a dough mixer to stir until a dough with certain toughness and plasticity is formed. The softness and hardness of the dough should be such that it does not stick to the hands and can be shaped;
[0019] S32: Divide the kneaded dough into several small dough pieces, each piece being 50 - 60 g. Manually roll each piece into a conical shape, and use the thumb to make a depression at the bottom of the cone to make a wotou shape. Arrange the made wotou neatly on a steaming tray and keep a 2 - 3 cm spacing to prevent sticking during the steaming process;
[0020] S4: Steaming
[0021] Place the steaming tray with the arranged steamed buns into a steamer or a steam oven. Add sufficient water inside the steamer or steam oven. After bringing the water to a boil over high heat, turn to medium heat and steam for 20 - 25 minutes. After steaming is completed, do not immediately open the lid. Let the steamed buns simmer in the pot for 4 - 6 minutes, and then remove the lid and take out the steamed buns. After cooling, they can be eaten or stored.
[0022] Preferably, in step S11, a multi-functional grinder with a power of 3 - 5 kW is selected. The rotation speed of this equipment is 2000 - 3000 r / min, which can effectively crush wheat malt, wheat cortex, and flaxseeds. A vibrating screen is used in the sieving process, and the mesh number of the sieve is set to 80 - 100 meshes, and the vibration frequency is controlled at 15 - 20 times per second to ensure uniform powder particle size; in step S12, the stainless steel mixing bucket of the mixing container has a volume of 1000 - 1500 ml.
[0023] Preferably, in step S21, a manual stirrer or an electric stirrer is specifically used as the stirrer; when using a manual stirrer, the stirring speed is 30 - 50 revolutions per minute, and by coordinating the force of the wrist and arm, the raw materials are evenly stirred; when using an electric stirrer, it is adjusted to low speed, and the rotation speed is set at 100 - 200 r / min to initially mix various raw materials evenly and avoid local caking, laying a good foundation for subsequent full mixing.
[0024] Preferably, in step S22, the rotation speed of the medium speed gear is 300 - 400 r / min. At this rotation speed, the fat can be fully dispersed into other powdery raw materials to form a uniform mixed material; at the same time, during the stirring process, pause every 3 - 5 minutes, and use a spatula to scrape off the raw materials attached to the inner wall of the mixing bucket and the stirrer to ensure uniform mixing without dead corners.
[0025] Preferably, in step S31, a vertical dough mixer with a power of 1 - 1.5 kW and a stirring paddle rotation speed of 60 - 100 r / min is selected. The water addition speed is controlled at 10 - 20 ml per minute, and water is added while stirring. According to the state of the dough, if the dough is too dry, add a small amount of water in multiple times appropriately; if the dough is too wet, add an appropriate amount of wheat malt powder for adjustment until a dough with certain toughness and plasticity, non-sticky hands, and capable of forming is formed.
[0026] Preferably, in step S32, a dough divider is used to cut the kneaded dough into several small dough pieces.
[0027] The invention has the following beneficial effects: the components of the functional food work synergistically to efficiently supplement the minerals, trace elements and vitamins that are lacking in the human body; the wheat malt powder is rich in vitamin E, B vitamins and minerals such as iron, zinc and magnesium, which helps to enhance the antioxidant capacity and maintain normal energy metabolism; the dietary fiber in the wheat cortex can promote intestinal peristalsis and regulate intestinal flora; the phenolic compounds and phytosterols can lower cholesterol levels; the flaxseed powder can be converted into DHA and EPA and has anti-inflammatory and antioxidant effects; the glucomannan in the konjac powder can delay the absorption of carbohydrates and stabilize blood sugar; the vegetable powder provides a variety of vitamins and minerals, which can maintain It ensures balanced nutrition. Multiple nutrients work together to regulate human metabolism and improve the symptoms of chronic diseases caused by nutritional imbalance. For chronic metabolic diseases such as high blood sugar and high blood lipids, this food plays a positive conditioning role. Flaxseed powder and vegetable oil rich in unsaturated fatty acids help lower blood cholesterol and triglyceride levels and reduce the risk of cardiovascular disease. Konjac powder regulates blood sugar and can help diabetic patients control blood sugar. At the same time, the antioxidant and anti-inflammatory properties of each component can reduce chronic inflammatory reactions and alleviate the disease process. Long-term consumption can help alleviate or even reverse chronic diseases and promote the body's recovery.
[0028] This food uses natural raw materials throughout the process, without adding any artificial colors, preservatives and chemical additives, eliminating the potential harm of chemical substances to the human body from the source, does not hurt the spleen, stomach and kidneys, is non-toxic and has no side effects. In terms of production technology, the gentle steaming method retains the natural active ingredients of the raw materials to the maximum extent, avoiding the production of harmful substances due to high temperature and other processing methods. This natural and safe feature ensures that the food will not cause additional burden on important organs such as the spleen, stomach and kidneys during the process of supplementing nutrition and regulating diseases. Natural ingredients are more in line with the human body's digestion and absorption mechanism, which helps to protect the normal transportation and transformation function of the spleen and stomach and reduce the metabolic pressure on the kidneys. It is especially suitable for long-term consumption by patients with chronic diseases to ensure the safety and tolerance of the body during the conditioning process. DETAILED DESCRIPTION
[0029] The present invention will be further described below in conjunction with the embodiments.
[0030] Example 1
[0031] The present invention provides an embodiment: a functional food for alleviating chronic diseases, which comprises the following components based on a total weight of 500 grams: 200 grams of wheat malt powder, 100 grams of wheat cortex, 100 grams of flaxseed powder, 50 grams of konjac powder, 50 milliliters of fat, and 50 grams of vegetable powder;
[0032] The vitamin E content in wheat malt powder shall not be less than 20 mg / 100 g, and the total amount of B vitamins shall not be less than 15 mg / 100 g;
[0033] The glucomannan content in konjac flour is not less than 75%;
[0034] The fat content is between 45 - 50g, and the density is 0.9 - 1.0g / mL; it is a vegetable oil rich in unsaturated fatty acids, selected from at least one of linseed oil, olive oil, and sunflower oil, and the content of unsaturated fatty acids is not less than 70%.
[0035] A method for preparing a functional food for relieving chronic diseases, which includes a functional food for relieving chronic diseases as described above, and the steps are as follows:
[0036] S1: Raw material pretreatment
[0037] S11: Put wheat malt, wheat bran, and linseed into a pulverizer respectively, and pulverize them into fine powders. Among them, wheat malt powder, wheat bran powder, and linseed powder pass through an 80 - mesh sieve to ensure uniform powder particle size, which is convenient for subsequent mixing and molding. Among them, a multifunctional pulverizer with a power of 3kW is selected, and the rotation speed of this equipment is 2000r / min, which can effectively pulverize wheat malt, wheat bran, and linseed. A vibrating sieve is used in the sieving process, the mesh number of the sieve is set to 80 meshes, and the vibration frequency is controlled at 15 times per second to ensure uniform powder particle size;
[0038] S12: Use an electronic balance to accurately weigh 200g of wheat malt powder, 100g of wheat bran powder, 100g of linseed powder, 50g of konjac powder, 50ml of fat, and 50g of vegetable powder, and place them in a clean stirring container. The volume of the stirring container is a 1000 - 1500ml stainless - steel stirring barrel;
[0039] S2: Mixing
[0040] S21: Use a stirrer to stir all the raw materials in the stirring container at a low speed for 5 minutes to initially mix the above - mentioned raw materials evenly and ensure no obvious lumps. The stirrer can specifically be a manual stirrer or an electric stirrer; when using a manual stirrer, the stirring speed is 30 revolutions per minute, and the raw materials are evenly stirred through the coordinated force of the wrist and arm; when using an electric stirrer, adjust it to low speed, and the rotation speed is set at 100 / min to initially mix all the raw materials evenly and avoid local lumping, laying a good foundation for subsequent full mixing;
[0041] S22: Turn on the medium - speed gear of the electric stirrer and continue to stir for 10 minutes to fully disperse the fat into other powdery raw materials to form a uniform mixed material. The rotation speed of the medium - speed gear is 300r / min. At this rotation speed, the fat can be fully dispersed into other powdery raw materials to form a uniform mixed material; at the same time, during the stirring process, pause every 3 minutes, and use a spatula to scrape off the raw materials attached to the stirring barrel wall and the stirrer to ensure uniform mixing without dead corners;
[0042] S3: Molding
[0043] S31: Slowly add 150 - 200 ml of water to the mixed materials while stirring with a dough mixer until a dough with a certain toughness and plasticity is formed. The softness and hardness of the dough should be such that it does not stick to the hands and can be shaped. A vertical dough mixer with a power of 1 kW and a stirring paddle speed of 60 r / min is selected. The water addition speed is controlled at 10 - 20 ml per minute. Stir while adding water. According to the state of the dough, if the dough is too dry, add a small amount of water in multiple times appropriately; if the dough is too wet, add an appropriate amount of wheat malt powder to adjust until a dough with a certain toughness and plasticity, not sticking to the hands and capable of being shaped is formed.
[0044] S32: Divide the kneaded dough into several small dough pieces, each piece weighing 50 - 60 g. Manually roll each piece into a conical shape and make a depression at the bottom of the cone with the thumb to form a wo tou shape. Arrange the made wo tou neatly on a steaming tray, keeping a distance of 2 - 3 cm between them to prevent sticking during steaming. Among them, a dough divider is used to cut the kneaded dough into several small dough pieces.
[0045] S4: Steaming
[0046] Put the steaming tray with the arranged wo tou into a steamer or a steam oven. Add enough water inside the steamer or steam oven. After bringing the water to a boil over high heat, turn to medium heat and steam for 20 - 25 minutes. After steaming is completed, do not immediately open the lid. Let the wo tou stay in the pot and simmer for 4 - 6 minutes, then open the lid and take out the wo tou. After cooling, it can be eaten or stored.
[0047] When consuming:
[0048] 1) Seven - day trial conditioning: 450 g of the finished wo tou every day. If not full, add vegetables and soup.
[0049] 2) One - month adaptation conditioning: 400 g of the finished wo tou every day. If not full, add vegetable soup or 1 egg or two liang of meat.
[0050] 3) Three - month recovery conditioning: 400 g of wo tou every day. If not full, add green leafy vegetables and soup, 1 egg or two liang of meat.
[0051] 4) Six - month or twelve - month conditioning: 350 g of wo tou every day, plus 50 g of carbohydrates, add vegetables and soup, egg or meat.
[0052] Example 2
[0053] The present invention provides an example: A functional food for relieving chronic diseases, with a total weight of 500 g, includes the following components: 200 g of wheat malt powder, 100 g of wheat bran, 100 g of flaxseed powder, 50 g of konjac powder, 50 ml of fat, 50 g of vegetable powder.
[0054] The vitamin E content in wheat malt powder is not less than 20 mg / 100 g, and the total amount of B vitamins is not less than 15 mg / 100 g;
[0055] The glucomannan content in konjac powder is not less than 75%;
[0056] The fat is between 45 - 50 g, and the density is 0.9 - 1.0 g / mL; it is a vegetable oil rich in unsaturated fatty acids, selected from at least one of linseed oil, olive oil, and sunflower oil, and the unsaturated fatty acid content is not less than 70%.
[0057] A method for making a functional food for relieving chronic diseases, which includes a functional food for relieving chronic diseases as described above, and its steps are as follows:
[0058] S1: Raw material pretreatment
[0059] S11: Put wheat malt, wheat bran, and linseed into a crusher respectively, and crush them into fine powders. Among them, wheat malt powder, wheat bran powder, and linseed powder pass through a 100 - mesh sieve to ensure uniform powder particle size, which is convenient for subsequent mixing and shaping. Among them, a multifunctional crusher with a power of 3 - 5 kW is selected. The equipment rotates at 2000 - 3000 r / min, which can effectively crush wheat malt, wheat bran, and linseed. A vibrating sieve is used in the sieving process, the sieve mesh number is set to 100 meshes, and the vibration frequency is controlled at 20 times per second to ensure uniform powder particle size;
[0060] S12: Use an electronic balance to accurately weigh 200 g of wheat malt powder, 100 g of wheat bran powder, 100 g of linseed powder, 50 g of konjac powder, 50 ml of fat, and 50 g of vegetable powder, and place them in a clean stirring container. The volume of the stirring container is a 1000 - 1500 ml stainless - steel stirring barrel;
[0061] S2: Mixing
[0062] S21: Use a stirrer to stir all the raw materials in the stirring container at a low speed for 5 - 8 minutes to initially mix the above - mentioned various raw materials evenly and ensure no obvious lumps. The stirrer specifically uses a manual stirrer or an electric stirrer; when using a manual stirrer, the stirring speed is 50 revolutions per minute, and the raw materials are evenly stirred by the coordinated force of the wrist and arm; when using an electric stirrer, adjust it to low speed, and the rotation speed is set at 200 r / min to initially mix various raw materials evenly and avoid local lumping phenomena, laying a good foundation for subsequent full mixing;
[0063] S22: Turn on the medium speed gear of the electric stirrer and continue stirring for 15 minutes to fully disperse the fat into other powdery raw materials, forming a uniform mixed material. The rotation speed of the medium speed gear is 400 r / min. At this rotation speed, the fat can be fully dispersed into other powdery raw materials to form a uniform mixed material. At the same time, pause every 5 minutes during the stirring process, and use a spatula to scrape off the raw materials attached to the stirring barrel wall and the stirrer to ensure uniform mixing without dead corners;
[0064] S3: Shaping
[0065] S31: Slowly add 150 - 200 ml of water to the mixed material, and at the same time use a dough mixer to stir until a dough with a certain toughness and plasticity is formed. The softness and hardness of the dough should be such that it does not stick to the hands and can be shaped. A vertical dough mixer with a power of 1.5 kW and a stirring paddle rotation speed of 100 r / min is selected. The water addition speed is controlled at 10 - 20 ml per minute. Stir while adding water. According to the state of the dough, if the dough is too dry, add a small amount of water in multiple times appropriately; if the dough is too wet, add an appropriate amount of wheat malt powder for adjustment until a dough with a certain toughness and plasticity, not sticking to the hands and capable of being shaped is formed;
[0066] S32: Divide the kneaded dough into several small dough pieces, each weighing 50 - 60 g. Manually roll them into a conical shape, and use the thumb to poke a depression at the bottom of the cone to make a wo tou shape. Arrange the made wo tou neatly on a steaming tray, and keep a distance of 2 - 3 cm to prevent sticking during the steaming process. Among them, use a dough divider to cut the kneaded dough into several small dough pieces;
[0067] S4: Steaming
[0068] Put the steaming tray with the arranged wo tou into a steamer or a steam oven. Add enough water inside the steamer or the steam oven. After bringing the water to a boil over high heat, turn to medium heat and steam for 20 - 25 minutes. After the steaming is completed, do not immediately open the lid. Let the wo tou simmer in the pot for 4 - 6 minutes, and then open the lid to take out the wo tou. After cooling, it can be eaten or stored;
[0069] When eating:
[0070] 1) Seven - day trial conditioning: 450 g of the finished wo tou every day, add vegetables and soup if not full;
[0071] 2) One - month adaptation conditioning: 400 g of the finished wo tou every day, add vegetable soup or 1 egg or two liang of meat if not full;
[0072] 3) Three - month recovery conditioning: 400 g of wo tou every day, add green leafy vegetables and soup, 1 egg or two liang of meat if not full;
[0073] 4) Six - month or twelve - month conditioning: 350 grams of steamed corn bread per day, plus 50g of carbohydrates, plus vegetables, soup, eggs or meat.
[0074] Experimental examples
[0075] Take the Examples 1 and 2 as Experimental Example 1 and Experimental Example 2 respectively, the common traditional functional foods on the market as Experimental Example 3, and the conventional ordinary foods as Experimental Example 4, and divide them into four groups for experimental treatment;
[0076] Select 120 volunteers who suffer from mild chronic metabolic diseases, such as pre - hyperlipidemia and pre - hyperglycemia, and are aged between 45 and 65 years old. Randomly divide them into four groups, with 30 people in each group;
[0077] The experimental period is 12 weeks, divided into three stages, each stage is 4 weeks. During the experiment, all volunteers maintain the same basic diet structure and exercise amount, and a nutritionist provides unified diet guidance and exercise plans;
[0078] The first stage, that is, weeks 1 - 4: Before the start of the experiment, conduct a comprehensive physical examination on all volunteers, collect blood samples, and detect blood glucose and blood lipids, including indicators such as total cholesterol, triglycerides, high - density lipoprotein cholesterol, low - density lipoprotein cholesterol, liver function, and kidney function; measure height, weight, waist circumference, and hip circumference, calculate the body mass index, that is, BMI, and record the living habits of volunteers such as diet, sleep, and physical activity. Each group of members starts to consume the corresponding food according to the experimental design. The researchers conduct regular telephone follow - ups to understand the consumption situation and physical reactions, and answer the volunteers' questions;
[0079] The second stage, that is, weeks 5 - 8: At the end of the 4th week, conduct partial index detections on the volunteers again, including weight, waist circumference, fasting and two - hour post - meal blood glucose, total cholesterol, and triglycerides, record the data changes. According to the mid - term data, make appropriate fine - tuning to the volunteers' diet and exercise plans, and continue to observe the physical conditions and adverse reactions of the volunteers;
[0080] The third stage, that is, weeks 9 - 12: At the end of the 12th week, conduct a comprehensive physical examination on all volunteers, collect the same indicators as before the start of the experiment, record the data in detail. After the experiment, distribute questionnaires to the volunteers to investigate their subjective feelings such as taste acceptance, satiety, and physical comfort of the consumed food;
[0081] The above experimental data are as follows:
[0082]
[0083]
Claims
1. A functional food for alleviating chronic diseases, characterized in that, By total weight of 500 grams, it includes the following components: 200 g of wheat malt powder, 100 g of wheat bran, 100 g of flaxseed powder, 50 g of konjac powder, 50 ml of fat, and 50 g of vegetable powder.
2. The functional food for relieving chronic diseases according to claim 1, wherein: The content of vitamin E in the wheat malt powder is not less than 20 mg / 100 g, and the total content of B vitamins is not less than 15 mg / 100 g.
3. A functional food for alleviating chronic diseases according to claim 1, characterized in that: The content of glucomannan in the konjac powder is not less than 75%.
4. A functional food for alleviating chronic diseases according to claim 1, characterized in that: The fat is between 45 - 50 g, with a density of 0.9 - 1.0 g / mL; it is a vegetable oil rich in unsaturated fatty acids, selected from at least one of linseed oil, olive oil, and sunflower oil, and the content of unsaturated fatty acids is not less than 70%.
5. A method for preparing a functional food for alleviating chronic diseases, characterized in that It includes a functional food for relieving chronic diseases according to claims 1 - 4, and the steps are as follows: S1: Raw material pretreatment S11: Put wheat malt, wheat bran, and flaxseed into a crusher respectively, and crush them into fine powders. Among them, the wheat malt powder, wheat bran powder, and flaxseed powder pass through an 80 - 100 mesh sieve to ensure uniform powder particle size, which is convenient for subsequent mixing and shaping; S12: Use an electronic balance to accurately weigh 200 g of wheat malt powder, 100 g of wheat bran powder, 100 g of flaxseed powder, 50 g of konjac powder, 50 ml of fat, and 50 g of vegetable powder, and place them in a clean stirring container; S2: Mixing S21: Use a stirrer to stir all the raw materials in the stirring container at a low speed for 5 - 8 minutes to preliminarily mix the above - mentioned raw materials evenly and ensure no obvious lumps; S22: Turn on the medium - speed gear of the electric stirrer and continue to stir for 10 - 15 minutes to fully disperse the fat into other powdery raw materials to form a uniform mixed material; S3: Shaping S31: Slowly add 150 - 200 ml of water to the mixed material, and stir with a dough mixer at the same time until a dough with a certain toughness and plasticity is formed. The soft - hardness of the dough should be such that it does not stick to the hands and can be shaped; S32: Divide the kneaded dough into several small dough pieces, each dough piece being 50 - 60 g. Manually roll it into a conical shape, and use the thumb to poke a depression at the bottom of the cone to make a wotou shape. Neatly place the made wotou on a steaming tray, and keep a distance of 2 - 3 cm to prevent sticking during the steaming process; S4: Steaming Put the steaming tray with the placed wotou into a steamer or a steam box. Add enough water inside the steamer or steam box. After bringing the water to a boil over high heat, turn to medium heat and steam for 20 - 25 minutes. After steaming is completed, do not immediately open the lid. Let the wotou simmer in the pot for 4 - 6 minutes, and then open the lid to take out the wotou. After cooling, it can be eaten or stored.
6. The manufacturing method of a functional food for alleviating chronic diseases according to claim 5, characterized in that: In step S11, a multifunctional crusher with a power of 3 - 5 kW is selected. The speed of this equipment is 2000 - 3000 r / min, which can effectively crush wheat malt, wheat bran, and flaxseed. For the sieving link, a vibrating sieve is used, the mesh number of the sieve is set to 80 - 100 meshes, and the vibration frequency is controlled at 15 - 20 times per second to ensure uniform powder particle size; in step S12, the stirring container is a stainless - steel stirring bucket with a volume of 1000 - 1500 ml.
7. The manufacturing method of a functional food for alleviating chronic diseases according to claim 5, characterized in that: In step S21, a manual stirrer or an electric stirrer is specifically used as the stirrer; when using a manual stirrer, the stirring speed is 30 - 50 revolutions per minute, and the raw materials are evenly stirred through the coordinated force of the wrist and arm; when using an electric stirrer, it is adjusted to a low speed, and the rotation speed is set at 100 - 200 r / min to initially mix various raw materials evenly and avoid local caking, laying a good foundation for subsequent full mixing.
8. The method for preparing a functional food for alleviating chronic diseases according to claim 5, wherein: In step S22, the rotation speed in the medium-speed gear is 300 - 400 r / min. At this rotation speed, the fat can be fully dispersed into other powdery raw materials to form a uniform mixed material; meanwhile, during the stirring process, pause every 3 - 5 minutes and use a spatula to scrape off the raw materials attached to the inner wall of the stirring barrel and the stirrer to ensure uniform mixing without dead corners.
9. The manufacturing method of a functional food for alleviating chronic diseases according to claim 5, characterized in that: In step S31, a vertical dough mixer with a power of 1 - 1.5 kW and a stirring paddle rotation speed of 60 - 100 r / min is selected as the dough mixer. The water addition speed is controlled at 10 - 20 ml per minute. Add water while stirring. According to the state of the dough, if the dough is too dry, add a small amount of water in several batches appropriately; if the dough is too wet, add an appropriate amount of wheat malt powder for adjustment until a dough with certain toughness and plasticity, non-sticky to the hands and capable of forming is formed.
10. The method for preparing a functional food for alleviating chronic diseases according to claim 5, wherein: In step S32, a dough divider is used to cut the kneaded dough into several small dough pieces.