CN102715209B - Nutrition-fortified flour capable of decreasing blood sugar level - Google Patents
Nutrition-fortified flour capable of decreasing blood sugar level Download PDFInfo
- Publication number
- CN102715209B CN102715209B CN2012101305277A CN201210130527A CN102715209B CN 102715209 B CN102715209 B CN 102715209B CN 2012101305277 A CN2012101305277 A CN 2012101305277A CN 201210130527 A CN201210130527 A CN 201210130527A CN 102715209 B CN102715209 B CN 102715209B
- Authority
- CN
- China
- Prior art keywords
- parts
- wheat
- flour
- pumpkin
- nutrition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
The invention discloses a nutrition-fortified flour capable of decreasing blood sugar level. The nutrition-fortified flour is prepared from the following raw materials by weight: 1300 parts to 1500 parts of wheat, 20 parts to 30 parts of wheat germ, 5 parts to 15 parts of buckwheat flour, 5 parts to 15 parts of corn flour, 3 parts to 5 parts of lily, 5 parts to 8 parts of balsam pears, 5 parts to 8 parts of Chinese yam, 5 parts to 8 parts of pumpkin flower, 5 parts to 8 parts of Chinese wolfberry, 5 parts to 8 parts of polygonum multiflorum, 5 parts to 8 parts of astragalus, 5 parts to 8 parts of pumpkin and 2 parts to 3 parts of ginseng extract. The nutrition-fortified flour in the invention is prepared according to scientific nutrient proportions. The nutrition-fortified flour, fully realizing perfect combination of the pumpkin, the balsam pear, various edible Chinese herb ingredients and nutrition of the wheat, is of very good health care function.
Description
Technical field
The invention belongs to food processing field, the definite hypoglycemic flour of a kind of fortification that says.
Background technology
Because machining accuracy is higher, in flour, a lot of vitamin runs off, cause the vitamin content in flour extremely low, along with the raising of people's living standard, higher to the requirement of the nutrition of flour, taste, simultaneously, the interpolation of chemical reagent in the Flour production process, not only destroy the original local flavor of flour, improve production cost, and may cause unsafe factor to produce.
Summary of the invention
The object of the present invention is to provide a kind of health-care effect and section with dietotherapy to destroy the hypoglycemic flour of the former zestful fortification of wheat flour.
The present invention adopts following technical scheme to achieve these goals:
The hypoglycemic flour of a kind of fortification is characterized in that:
It is that raw material by following weight parts makes:
Wheat 1300-1500, wheat embryo 20-30, buckwheat 5-15, corn flour 5-15, lily 3-5, balsam pear 5-8, Chinese yam 5-8, pumpkin flower 5-8, fruit of Chinese wolfberry 5-8, fleece-flower root 5-8, Radix Astragali 5-8, pumpkin 5-8, ginseng extract 2-3.
The hypoglycemic flour of described fortification is characterized in that:
The preparation method comprises the following steps:
(1) get by weight lily, balsam pear, Chinese yam, pumpkin flower, the fruit of Chinese wolfberry, the fleece-flower root, the Radix Astragali, pumpkin are put into boiling water blanching 3-5min, after control water, segment mixes, be placed in bruisher and smash into thick slurry, will grind after thick slurry oven dry, it is standby that mistake 100 mesh sieves obtain the nourishing additive agent fine powder;
(2) get by weight wheat and wheat embryo and clean, wheat wetting 32-38 hour, make water content reach 15.5-15.8%, then wheat and wheat embryo dried, sterilizing, and abrasive dust, cross the 60-120 mesh sieve, obtains wheat flour standby;
(3) the nourishing additive agent fine powder of step (1) gained, buckwheat, corn flour are added by weight in step (2) gained wheat flour, after premixed 5-10min, add by weight again ginseng extract, mix 4-5min under the speed of 90-100rpm/min, mix 8-12min again under 115-125rpm/min speed, obtain product.
Beneficial effect of the present invention:
1, the present invention forms through the nutrition-allocated proportion of science, fully realized the perfect adaptation of pumpkin, balsam pear and each edible traditional Chinese medicine ingredients and wheat nutrition, the present invention contains abundant pectin, cobalt, cellulose, protein, calcium, zinc, iron, carrotene, vitamin B1, vitamin B2, the nutritional labelings such as vitamin E, edible more healthy, nutrition more comprehensively, containing a large amount of pectin, after being fully absorbed, can delay the absorption to lipid in enteron aisle in the present invention; Pectin can also be bonded together with superfluous cholesterol in body, thereby reduces the content of blood cholesterol levels, prevention of arterial sclerosis;
2, pumpkin nutrient is abundant, contain the compositions such as carbohydrate, protein, radish element, vitamin, calcium, potassium, phosphorus, and fat content is very low, is that good low fat food and pumpkin pectin have extremely strong adsorptivity, the noxious material of human body can be removed, the secretion of insulin can be promoted simultaneously; Pharmacological research is found, contained bitter gourd polypeptide in balsam pear, very significantly auxiliary hyperglycemic effect is arranged, similar ILA is not only arranged, but also the function that stimulates insulin to discharge is arranged, therefore the title of glucokinin is arranged, and Chinese herbal medicine used in the present invention be have no side effect, the temperature compensation medicine of five disagreeable tastes, hyperglycaemia is there is to the effect for the treatment of and health care;
3, the present invention is anything but containing any additives such as talcum powder, brightening agent, anticorrisive agents, the color that has fully guaranteed flour is naturally pure, can also can make the wheaten food such as steamed bun, steamed twisted roll, noodles, dumpling, steamed stuffed bun, sesame seed cake, oil cake according to taste and the hobby making of own individual family, color is all good, and nutrition is abundanter.
The specific embodiment
The hypoglycemic flour of a kind of fortification, it is that raw material by following weight parts makes:
Wheat 1500, wheat embryo 20, corn flour 10, buckwheat 10, lily 4, balsam pear 6, Chinese yam 6, pumpkin spends 6, the fruit of Chinese wolfberry 6, the fleece-flower root 6, the Radix Astragali 6, pumpkin 6, ginseng extract 3.
The hypoglycemic flour of described fortification, the preparation method comprises the following steps:
(1) get by weight lily, balsam pear, Chinese yam, pumpkin flower, the fruit of Chinese wolfberry, the fleece-flower root, the Radix Astragali, pumpkin are put into boiling water blanching 5min, after control water, segment mixes, be placed in bruisher and smash into thick slurry, will grind after thick slurry oven dry, it is standby that mistake 100 mesh sieves obtain the nourishing additive agent fine powder;
(2) get by weight wheat and wheat embryo and clean, wheat wetting 35 hours, make water content reach 15.5%, then wheat and wheat embryo dried, sterilizing, and abrasive dust, cross 100 mesh sieves, obtains wheat flour standby;
(3) the nourishing additive agent fine powder of step (1) gained, corn flour, buckwheat are added by weight in step (2) gained wheat flour, after premixed 10min, add by weight again ginseng extract, mix 5min under the speed of 100rpm/min, mix 10min again under 120rpm/min speed, obtain product.
Model case
1, Chen, the female, 52 years old, suffer from diabetes, blood glucose value 11.1mmol/L, coordinate drug therapy, the present embodiment is staple food, dietotherapy after one month blood glucose value be reduced to 9.3 mmol/L, continue dietotherapy after two months, blood glucose value is reduced to below 8 .1mmol/L;
2, cloud, the man, 39 years old, blood sugar was high, blood glucose value is 7.6mmol/L, take the present embodiment as staple food, dietotherapy after one month blood glucose value be reduced to 5.8mmol/L, continue dietotherapy after two months, blood sugar does not have rising.
Claims (2)
1. the hypoglycemic flour of fortification is characterized in that:
It is that raw material by following weight parts makes:
Wheat 1300-1500, wheat embryo 20-30, buckwheat 5-15, corn flour 5-15, lily 3-5, balsam pear 5-8, Chinese yam 5-8, pumpkin flower 5-8, fruit of Chinese wolfberry 5-8, fleece-flower root 5-8, Radix Astragali 5-8, pumpkin 5-8, ginseng extract 2-3.
2. the hypoglycemic flour of fortification according to claim 1 is characterized in that:
The preparation method comprises the following steps:
(1) get by weight lily, balsam pear, Chinese yam, pumpkin flower, the fruit of Chinese wolfberry, the fleece-flower root, the Radix Astragali, pumpkin are put into boiling water blanching 3-5min, after control water, segment mixes, be placed in bruisher and smash into thick slurry, will grind after thick slurry oven dry, it is standby that mistake 100 mesh sieves obtain the nourishing additive agent fine powder;
(2) get by weight wheat and wheat embryo and clean, wheat wetting 32-38 hour, make water content reach 15.5-15.8%, then wheat and wheat embryo dried, sterilizing, and abrasive dust, cross the 60-120 mesh sieve, obtains wheat flour standby;
(3) the nourishing additive agent fine powder of step (1) gained, buckwheat, corn flour are added by weight in step (2) gained wheat flour, after premixed 5-10min, add by weight again ginseng extract, mix 4-5min under the speed of 90-100r/min, mix 8-12min again under 115-125r/min speed, obtain product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101305277A CN102715209B (en) | 2012-04-28 | 2012-04-28 | Nutrition-fortified flour capable of decreasing blood sugar level |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101305277A CN102715209B (en) | 2012-04-28 | 2012-04-28 | Nutrition-fortified flour capable of decreasing blood sugar level |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102715209A CN102715209A (en) | 2012-10-10 |
| CN102715209B true CN102715209B (en) | 2013-12-11 |
Family
ID=46941193
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101305277A Expired - Fee Related CN102715209B (en) | 2012-04-28 | 2012-04-28 | Nutrition-fortified flour capable of decreasing blood sugar level |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102715209B (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504188B (en) * | 2013-09-16 | 2015-08-05 | 安徽皖雪食品有限公司 | A kind of black flour and preparation method thereof |
| CN103749595A (en) * | 2013-12-17 | 2014-04-30 | 当涂县科辉商贸有限公司 | Blood-glucose-reducing fat-reducing buckwheat flour and preparation method thereof |
| CN104126629A (en) * | 2014-06-18 | 2014-11-05 | 凤阳县小岗村粮油食品发展有限公司 | Calcium replenishing flour and preparation method thereof |
| CN104126756A (en) * | 2014-06-18 | 2014-11-05 | 凤阳县小岗村粮油食品发展有限公司 | Flos sophorae antihypertensive flour and preparation method thereof |
| CN104126767A (en) * | 2014-06-18 | 2014-11-05 | 凤阳县小岗村粮油食品发展有限公司 | High-protein egg flour and preparation method thereof |
| CN104336495A (en) * | 2014-11-11 | 2015-02-11 | 安徽三泰面粉有限责任公司 | Bitter gourd buckwheat flour and preparation method for same |
| CN107549623A (en) * | 2017-08-25 | 2018-01-09 | 李君� | A kind of preparation method of Traditional Chinese medicine for reducing blood glucose noodles |
| CN107950867A (en) * | 2017-11-30 | 2018-04-24 | 周子云 | A kind of matrimony vine flour and preparation method thereof |
| CN109601906A (en) * | 2018-11-16 | 2019-04-12 | 武耀鹏 | A kind of blood glucose conditioning powder pouring boiling water for eating |
| CN115428891A (en) * | 2022-08-29 | 2022-12-06 | 新疆穗德农业科技有限公司 | Processing technology of nutrition-enhanced wheat flour |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101116510A (en) * | 2007-09-18 | 2008-02-06 | 刘向前 | Power having nutrition of paddy, bean, fruit, vegetables and tea with the functions of equalizing the nutrition, losing weight and reducing blood sugar |
| CN101366521A (en) * | 2008-09-28 | 2009-02-18 | 山西省农业科学院高梁研究所 | Natural functional foods |
| CN101455377A (en) * | 2008-11-27 | 2009-06-17 | 成都润馨堂药业有限公司 | Raw fiber food and preparation method thereof |
| CN101606694A (en) * | 2008-06-19 | 2009-12-23 | 刘泳宏 | A kind of natural five-color fat-reducing hypoglycemic step-down congee and preparation method |
-
2012
- 2012-04-28 CN CN2012101305277A patent/CN102715209B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101116510A (en) * | 2007-09-18 | 2008-02-06 | 刘向前 | Power having nutrition of paddy, bean, fruit, vegetables and tea with the functions of equalizing the nutrition, losing weight and reducing blood sugar |
| CN101606694A (en) * | 2008-06-19 | 2009-12-23 | 刘泳宏 | A kind of natural five-color fat-reducing hypoglycemic step-down congee and preparation method |
| CN101366521A (en) * | 2008-09-28 | 2009-02-18 | 山西省农业科学院高梁研究所 | Natural functional foods |
| CN101455377A (en) * | 2008-11-27 | 2009-06-17 | 成都润馨堂药业有限公司 | Raw fiber food and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102715209A (en) | 2012-10-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102696711B (en) | Nutrition flour capable of reducing blood sugar | |
| CN102715209B (en) | Nutrition-fortified flour capable of decreasing blood sugar level | |
| CN102715208B (en) | Bitter gourd flour for enhancing nutrition and decreasing blood sugar | |
| CN103392758B (en) | Flour for steamed buns for hypertension patients and preparing method thereof | |
| CN103445103B (en) | Healthcare chickpea nutrition powder with anti-fatigue effect | |
| CN102715210B (en) | Nutrition-enriched hpyerglycemic composite wheat flour | |
| CN102845500A (en) | Blood fat lowering nutritious flour | |
| CN103859305B (en) | A kind of health steamed meat powder | |
| CN103445115A (en) | Kudzu root health-care nutrient powder with function of improving alimentary anemia | |
| CN102894272A (en) | Jasmine tea fragrant noodles | |
| CN103169009A (en) | Tartary buckwheat developmental noodle for children | |
| CN103330103B (en) | Pumpkin and lily rice dumplings for reducing blood sugar level | |
| CN102845501B (en) | Stomach-invigorating digestion-helping nutritious freeze-drying flour | |
| CN103947949A (en) | Hibiscus manihot flower-konjak rice cake and processing method thereof | |
| CN103549226A (en) | Health-care dried-ivy mosses steamed stuffed bun and preparation method thereof | |
| CN104872258A (en) | Biscuit reducing lipid and lowering pressure and making thereof | |
| CN102696712B (en) | Nutrition fortification wheat flour capable of reducing blood sugar | |
| CN103548970A (en) | Health-care biscuit with grapefruit flavor and preparation method of health-care biscuit | |
| CN103461906B (en) | Health care radix puerariae nutrition powder capable of resisting fatigue | |
| CN103222585B (en) | A kind of bean dregs steamed bun tuber of dwarf lilyturf and preparation method thereof | |
| CN103431266A (en) | Blood pressure reduction healthcare steamed bread and making method thereof | |
| CN104116070A (en) | Health-care selenium-rich organic green-tea health-preserving crispy cake and preparation method thereof | |
| CN103598524A (en) | Processing method of waxberry-flavored noodle | |
| CN103766758A (en) | Potato glutinous rice cake and production method therefor | |
| CN102948443A (en) | Corn biscuit made of corn grits and preparation process for corn biscuit |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20131211 Termination date: 20140428 |