CN106418158A - Steamed bread flour with hypoglycemic effect - Google Patents
Steamed bread flour with hypoglycemic effect Download PDFInfo
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- CN106418158A CN106418158A CN201610940737.0A CN201610940737A CN106418158A CN 106418158 A CN106418158 A CN 106418158A CN 201610940737 A CN201610940737 A CN 201610940737A CN 106418158 A CN106418158 A CN 106418158A
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- steamed bun
- puffing
- rhizoma dioscoreae
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- 235000013312 flour Nutrition 0.000 title claims abstract description 21
- 235000008429 bread Nutrition 0.000 title abstract description 23
- 230000002218 hypoglycaemic effect Effects 0.000 title abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 102
- 238000002360 preparation method Methods 0.000 claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 28
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 28
- 150000001875 compounds Chemical class 0.000 claims abstract description 20
- 239000000284 extract Substances 0.000 claims abstract description 19
- 206010012601 diabetes mellitus Diseases 0.000 claims abstract description 18
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- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 30
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 15
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 15
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- WIGIZIANZCJQQY-RUCARUNLSA-N glimepiride Chemical compound O=C1C(CC)=C(C)CN1C(=O)NCCC1=CC=C(S(=O)(=O)NC(=O)N[C@@H]2CC[C@@H](C)CC2)C=C1 WIGIZIANZCJQQY-RUCARUNLSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to steamed bread flour with a hypoglycemic effect, and belongs to the processing field of steamed buns. The steamed bread flour is added with functional components of wheat bran, bean dregs, yam powder, ethanol extracts of balsam pears, mulberry leaf water extracts, xylooligosaccharide, 0.5 to 2 parts of yeast and compound enzyme preparations which are all suitable for a diabetic patient to take based on the flour; requirements on short dough fermentation time and large volumes, small and uniform longitudinal profile stomata and soft tastes of the prepared steamed buns on the premise of not adding leavening agents are reached through specifically matching the added functional components. The steamed bread flour disclosed by the invention has the characteristics of readily available raw material, convenient preparation, obvious hypoglycemic curative effect and the like. The steamed bread flour disclosed by the invention is fruit of theories of traditional Chinese medicine and modern nutrition, has an obvious hypoglycemic effect and further can comprehensively enhance the physique of the patient to prevent complications.
Description
Technical field
The present invention relates to a kind of steamed bun powder of hypoglycemic activity；Belong to steamed bread manufacture field.
Background technology
With the change of people life style, the ratio of diabeticss significantly rises, and International Diabetes Federation is most
New issue《Diabetes map》Show, the whole world there are about 3.82 hundred million adults with diabetes, diabetes mellitus in China patient within 2013
Number up to 1.14 hundred million, the whole world just has one from China per three to four diabeticss.Wherein type ii diabetes are accounted for
More than the 90% of diabeticss sum, sickness rate height, the course of disease is long, and is accompanied by various chronic complicating diseases, need life-long therapy and
Nursing, brings heavy economy and mental burden to diabeticss and entire society.Clinically majority is adopted with sulphur at present
Carbamide type medicine (such as diamicron, Glimepiride etc.) is treated, and this kind of medicine truly has stimulation insulin cell excreting insulin
So as to hypoglycemic effect is dropped, but there is the side effect for having infringement to hepatic and renal function and accelerating Intra-islet Apoptosis.Regimen
One of supplemental treatment regimens as treating diabetes, have obtained the approval of countries in the world, both the side effect of no Western medicine, and can rise
To the effect for the treatment of both the principal and secondary aspects of a disease, breakfast, lunch and dinner staple food is particularly important for diabetes patient.But China has in advance in developmental research at present
Also very weak in terms of the anti-or blood sugar lowering staple food for the treatment of diabetes, our times persistent ailment is had become as in the face of diabetes
Severe situation, exploitation has definite curative effect, staple food with low cost and undoubtedly has greatly society and economic benefit.
Content of the invention
It is an object of the invention to provide a kind of steamed bun powder of suitable diabetes patient；And, this steamed bun powder will also
Meet claimed below：On the premise of without bulking agent, short the time required to dough leavening, prepared steamed bun volume is big, mouth
Sense is soft.
The steamed bun powder of the present invention, with the addition of the functional components-wheat of suitable diabetes patient on the basis of flour
Bran, bean dregs, Rhizoma Dioscoreae powder, the ethanol extraction of Fructus Momordicae charantiae, Folium Mori water extract and oligomeric xylose；And pass through added above-mentioned functions
Specific cooperation between property composition reached " on the premise of without bulking agent, short the time required to dough leavening, prepared
Steamed bun volume is big, mouthfeel is soft " requirement.
Technical scheme
A kind of steamed bun powder of suitable diabetes patient, containing 60 parts of flour, Testa Tritici 5-15 part, bean dregs 5-15 part, Rhizoma Dioscoreae 10-20
Part, ethanol extraction 1-5 part of Fructus Momordicae charantiae, Folium Mori water extract 1-5 part, oligomeric xylose 1-5 part, yeast 0.5-2 part, compound enzymic preparation
0.5-2 part；The part by weight of bean dregs and Testa Tritici is 1：1；
Optionally, containing flavoring agent, stabilizer or preservative；
The compound enzymic preparation is the one kind or two in xylanase, glucoseoxidase, cellulase and T-5398
More than kind；
Described part is weight portion.
The part by weight of bean dregs and Testa Tritici is necessary for 1：1, under the ratio situation, in system water soluble dietary fiber with insoluble
Property dietary fiber content appropriate, advantageously ensure that steamed bread organoleptic quality.
In the present invention, after compound enzyme is coordinated with other raw materials, there is synergistic function, effect is significant in several enzyme preparations
It is better than using single enzyme preparation effect；And, four kinds of enzymes are combined in any proportion, all can be played to synergistic function.So,
Above-mentioned steamed bun powder, it is preferred that the compound enzymic preparation is by xylanase, glucoseoxidase, cellulase and transglutamin-ase 9
Enzyme constitutes.
Above-mentioned steamed bun powder, it is preferred that also contain gluten meal 3-5 part；Add gluten meal after, steamed bun powder proof performance more
Good, short the time required to dough leavening, prepared steamed bun volume bigger, mouthfeel is softer.
Above-mentioned steamed bun powder, its optimum ratio is：60 parts of flour, 8 parts of Testa Tritici, 8 parts of bean dregs, 12 parts of Rhizoma Dioscoreae, the ethanol of Fructus Momordicae charantiae
3 parts of extract, 2 parts of Folium Mori water extract, 2 parts of oligomeric xylose, 1 part of yeast, 3 parts of gluten meal, 1 part of compound enzymic preparation.
Above-mentioned steamed bun powder, it is preferred that the Testa Tritici is Testa Tritici puffing powder；The bean dregs are bean dregs puffing powder；The Rhizoma Dioscoreae
For Rhizoma Dioscoreae puffing powder.
Above-mentioned steamed bun powder, it is preferred that
The preparation method of the bean dregs puffing powder is：Bean dregs are crushed to 20 mesh, then extruding puffing, then be crushed to 150 mesh with
On, you can；
The preparation method of the Testa Tritici puffing powder is：Testa Tritici is crushed to 20 mesh, then extruding puffing, then be crushed to 150 mesh with
On, you can；
The preparation method of the Rhizoma Dioscoreae puffing powder is：Rhizoma Dioscoreae is crushed to 20 mesh respectively, then extruding puffing, then is crushed to 150
More than mesh, you can；
The ethanol extraction of the Fructus Momordicae charantiae, its preparation method is：Fructus Momordicae charantiae through being extracted with ethanol, by extracting solution concentrate, dry, powder
Broken, 80 mesh sieves excessively, you can；
The Folium Mori water extract, its preparation method is：Extracting solution is concentrated, dries, crushes, crosses 80 mesh sieves, i.e., through water extraction by Folium Mori
Can.
Above-mentioned steamed bun powder, the bean dregs, preferably soybean residue.
Above-mentioned steamed bun powder, the Rhizoma Dioscoreae, can be peeling or belt leather Rhizoma Dioscoreae, preferably belt leather Rhizoma Dioscoreae.
Beneficial effect
First, the steamed bun powder of the present invention have raw material be easy to get, prepare convenient, blood sugar lowering curative effect obvious the features such as.
Secondly, compared with existing suitable diabetes patient food, with clear advantage and special-effect：1.
Containing dietary fiber and two kinds of bacillus bifiduss promotive factor of oligomeric xylose in invention, there is obvious effect to improving immunity, loosening bowel to relieve constipation
Really；2. the alternative part staple food of this product is taken；3. the raw material of the present invention or be medicine food dual purpose plant, or for bread and cheese and
Nutrition enhancer, long term usage is without any side effects, and 4. the present invention has the effect for the treatment of both the principal and secondary aspects of a disease to diabetic.In sum,
The steamed bun powder system theory of Chinese medical science of the present invention and the crystallization of modern nutriology, not only significant blood sugar decreasing effect, and can be comprehensive
Strengthen patient's body constitution, complication prevention occurs, and this is an outstanding feature of the present invention.
In addition, the present invention possesses preferably by the steamed bun powder prepared by the specific cooperation between function of blood sugar reduction composition
Performance；Specifically, using the present invention steamed bun powder prepared by dough easily proof, required proofing period short, made
Standby steamed bread specific volume is big, vertical section pore is little and uniform, mouthfeel is soft.
Specific embodiment
Embodiment 1
Bean dregs are crushed to 150 mesh, obtain final product okara powder；
Testa Tritici is crushed to 150 mesh, obtains final product wheat bran；
Peeling Rhizoma Dioscoreae is crushed to 150 mesh, obtains final product peeling Rhizoma Dioscoreae powder；
Belt leather Rhizoma Dioscoreae is crushed to 150 mesh, obtains final product belt leather Rhizoma Dioscoreae powder；
Bean dregs are crushed to 20 mesh, then extruding puffing, then are crushed to more than 150 mesh, obtain final product bean dregs puffing powder；
Testa Tritici is crushed to 20 mesh, then extruding puffing, then is crushed to more than 150 mesh, obtain final product Testa Tritici puffing powder；
Peeling Rhizoma Dioscoreae is crushed to 20 mesh, then extruding puffing, then is crushed to more than 150 mesh, obtain final product peeling Rhizoma Dioscoreae puffing powder；
Belt leather Rhizoma Dioscoreae is crushed to 20 mesh, then extruding puffing, then is crushed to more than 150 mesh, obtain final product belt leather Rhizoma Dioscoreae puffing powder；
Extracting solution is concentrated, dries, crushes, crosses 80 mesh sieves, you can obtain the ethanol extraction of Fructus Momordicae charantiae through being extracted with ethanol by Fructus Momordicae charantiae；
Extracting solution is concentrated, dries, crushes, crosses 80 mesh sieves, you can obtain Folium Mori water extract through water extraction by Folium Mori；
Xylanase, glucoseoxidase, cellulase and T-5398 are according to 1:1:1:1 enzyme activity ratio composition is compound
Enzyme preparation.
Embodiment 2
8 parts of bean dregs puffing powder prepared by 8 parts of Testa Tritici puffing powder prepared by 60 parts of flour, embodiment 1, embodiment 1, embodiment 1
Folium Mori water prepared by 3 parts of the ethanol extraction of Fructus Momordicae charantiae prepared by 12 parts of the belt leather Rhizoma Dioscoreae puffing powder of preparation, embodiment 1, embodiment 1
2 parts of extract, 2 parts of oligomeric xylose, 1 part of yeast, 3 parts of gluten meal and 1 part of mix homogeneously of compound enzymic preparation, obtain steamed bun powder.
100g steamed bun powder, plus 56g water dough-making powder is taken, obtains dough；By dough be placed in 32 DEG C, relative humidity be 80% in the environment of
2.5 times for fermenting to original volume, obtain fermented dough；Required fermentation time is 25min；Fermented dough is made the shape of regulation
Shape, proofs 20 minutes at 30-35 DEG C；Dough after proofing is cooked, obtains steamed bread.
Embodiment 3
8 parts of bean dregs puffing powder prepared by 8 parts of Testa Tritici puffing powder prepared by 60 parts of flour, embodiment 1, embodiment 1, embodiment 1
Folium Mori water prepared by 3 parts of the ethanol extraction of Fructus Momordicae charantiae prepared by 12 parts of the belt leather Rhizoma Dioscoreae puffing powder of preparation, embodiment 1, embodiment 1
2 parts of extract, 2 parts of oligomeric xylose, 1 part of yeast and 1 part of mix homogeneously of compound enzymic preparation, obtain steamed bun powder.
100g steamed bun powder, plus 56g water dough-making powder is taken, obtains dough；By dough be placed in 32 DEG C, relative humidity be 80% in the environment of
2.5 times for fermenting to original volume, obtain fermented dough；Required fermentation time is 35min；Fermented dough is made the shape of regulation
Shape, proofs 20 minutes at 30-35 DEG C；Dough after proofing is cooked, obtains steamed bread.
Embodiment 4
5 parts of bean dregs puffing powder prepared by 5 parts of Testa Tritici puffing powder prepared by 60 parts of flour, embodiment 1, embodiment 1, embodiment 1
Folium Mori water prepared by 1 part of the ethanol extraction of Fructus Momordicae charantiae prepared by 10 parts of the belt leather Rhizoma Dioscoreae puffing powder of preparation, embodiment 1, embodiment 1
1 part of extract, 1 part of oligomeric xylose, 0.5 part of yeast and 0.5 part of mix homogeneously of compound enzymic preparation, obtain steamed bun powder.
100g steamed bun powder, plus 56g water dough-making powder is taken, obtains dough；By dough be placed in 32 DEG C, relative humidity be 80% in the environment of
2.5 times for fermenting to original volume, obtain fermented dough；Required fermentation time is 32min；Fermented dough is made the shape of regulation
Shape, proofs 20 minutes at 30-35 DEG C；Dough after proofing is cooked, obtains steamed bread.
Embodiment 5
15 parts of bean dregs puffing powder prepared by 15 parts of Testa Tritici puffing powder prepared by 60 parts of flour, embodiment 1, embodiment 1, embodiment
Folium Mori prepared by 5 parts of the ethanol extraction of Fructus Momordicae charantiae prepared by 1 20 parts of the belt leather Rhizoma Dioscoreae puffing powder for preparing, embodiment 1, embodiment 1
5 parts of water extract, 5 parts of oligomeric xylose, 2 parts of yeast and 2 parts of mix homogeneously of compound enzymic preparation, obtain steamed bun powder.
100g steamed bun powder, plus 56g water dough-making powder is taken, obtains dough；By dough be placed in 32 DEG C, relative humidity be 80% in the environment of
2.5 times for fermenting to original volume, obtain fermented dough；Required fermentation time is 49min；Fermented dough is made the shape of regulation
Shape, proofs 20 minutes at 30-35 DEG C；Dough after proofing is cooked, obtains steamed bread.
Embodiment 6
5 parts of bean dregs puffing powder prepared by 5 parts of Testa Tritici puffing powder prepared by 60 parts of flour, embodiment 1, embodiment 1, embodiment 1
Folium Mori water prepared by 5 parts of the ethanol extraction of Fructus Momordicae charantiae prepared by 20 parts of the belt leather Rhizoma Dioscoreae puffing powder of preparation, embodiment 1, embodiment 1
5 parts of extract, 1 part of oligomeric xylose, 0.5 part of yeast and 0.5 part of mix homogeneously of compound enzymic preparation, obtain steamed bun powder.
100g steamed bun powder, plus 56g water dough-making powder is taken, obtains dough；By dough be placed in 32 DEG C, relative humidity be 80% in the environment of
2.5 times for fermenting to original volume, obtain fermented dough；Required fermentation time is 41min；Fermented dough is made the shape of regulation
Shape, proofs 20 minutes at 30-35 DEG C；Dough after proofing is cooked, obtains steamed bread.
Embodiment 7
15 parts of bean dregs puffing powder prepared by 15 parts of Testa Tritici puffing powder prepared by 60 parts of flour, embodiment 1, embodiment 1, embodiment
Folium Mori prepared by 5 parts of the ethanol extraction of Fructus Momordicae charantiae prepared by 1 20 parts of the belt leather Rhizoma Dioscoreae puffing powder for preparing, embodiment 1, embodiment 1
5 parts of water extract, 5 parts of oligomeric xylose, 0.5 part of yeast and 0.5 part of mix homogeneously of compound enzymic preparation, obtain steamed bun powder.
100g steamed bun powder, plus 56g water dough-making powder is taken, obtains dough；By dough be placed in 32 DEG C, relative humidity be 80% in the environment of
2.5 times for fermenting to original volume, obtain fermented dough；Required fermentation time is 53min；Fermented dough is made the shape of regulation
Shape, proofs 20 minutes at 30-35 DEG C；Dough after proofing is cooked, obtains steamed bread.
Embodiment 8
8 parts of soybean residue puffing powder prepared by 8 parts of Testa Tritici puffing powder prepared by 60 parts of flour, embodiment 1, embodiment 1, embodiment
12 parts of the peeling Rhizoma Dioscoreae puffing powder of 1 preparation, 3 parts of the ethanol extraction of Fructus Momordicae charantiae, 2 parts of Folium Mori water extract, 2 parts of oligomeric xylose, yeast 1
Part and 1 part of mix homogeneously of compound enzymic preparation, obtain steamed bun powder.
100g steamed bun powder, plus 56g water dough-making powder is taken, obtains dough；By dough be placed in 32 DEG C, relative humidity be 80% in the environment of
2.5 times for fermenting to original volume, obtain fermented dough；Required fermentation time is 40min；Fermented dough is made the shape of regulation
Shape, proofs 20 minutes at 30-35 DEG C；Dough after proofing is cooked, obtains steamed bread.
Embodiment 9
The ethanol of Fructus Momordicae charantiae prepared by 60 parts of flour, 8 parts of wheat bran, 8 parts of Semen Glyciness ground-slag, 12 parts of belt leather Rhizoma Dioscoreae powder, embodiment 1 is carried
Take 3 parts of thing, 2 parts of the Folium Mori water extract of the preparation of embodiment 1,2 parts of oligomeric xylose, 1 part of yeast and 1 part of mixing of compound enzymic preparation equal
Even, obtain steamed bun powder.
100g steamed bun powder, plus 56g water dough-making powder is taken, obtains dough；By dough be placed in 32 DEG C, relative humidity be 80% in the environment of
2.5 times for fermenting to original volume, obtain fermented dough；Required fermentation time is 57min；Fermented dough is made the shape of regulation
Shape, proofs 20 minutes at 30-35 DEG C；Dough after proofing is cooked, obtains steamed bread.
Comparative example 1
8 parts of wheat bran prepared by 60 parts of flour, embodiment 1,12 parts of belt leather Rhizoma Dioscoreae powder, 3 parts of the ethanol extraction of Fructus Momordicae charantiae, yeast
1 part and 1 part of mix homogeneously of compound enzymic preparation, obtain steamed bun powder.
100g steamed bun powder, plus 56g water dough-making powder is taken, obtains dough；By dough be placed in 32 DEG C, relative humidity be 80% in the environment of
Fermentation, obtains fermented dough；The fermentation of 90min through how long, still cannot ferment to 2.5 times of original volume；To send out
The shape of regulation made by ferment dough, proofs 20 minutes at 30-35 DEG C；Dough after proofing is cooked, obtains steamed bread.
Comparative example 2
8 parts of Semen Glyciness ground-slag prepared by 60 parts of flour, embodiment 1,2 parts of Folium Mori water extract, 2 parts of oligomeric xylose, 1 part of yeast and multiple
1 part of mix homogeneously of synthase preparation, obtains steamed bun powder.
100g steamed bun powder, plus 56g water dough-making powder is taken, obtains dough；By dough be placed in 32 DEG C, relative humidity be 80% in the environment of
Fermentation, obtains fermented dough；The fermentation of 90min through how long, still cannot ferment to 2.5 times of original volume；To send out
The shape of regulation made by ferment dough, proofs 20 minutes at 30-35 DEG C；Dough after proofing is cooked, obtains steamed bread.
Effect experimental
First, blood sugar decreasing effect experiment
Animal and packet：Take ICR mice 240；20 are only used as Normal group, and equal four oxygen of tail vein injection of remaining mice is phonetic
Pyridine 45mg/kg.Bw, manufactures hyperglycemia mouse model.After 72 h, eyeground vein takes blood with determination of glucose oxidase blood glucose,
It is diabetic mice.220 diabetic mices are randomly divided into 11 groups, per group 20
Only；The wherein 10 groups steamed breads that respectively prepared by feeding embodiment 2-9, comparative example 1-2, used as experiment 1-10 group；Remaining 1 group used as mould
Type matched group.Experiment 1-10 group, daily feeding 2 times per only mice, each feeding 1.5g steamed bread/1kg, continuous 10 d；Model pair
Normal saline is given according to group and Normal group gavage, continuous 10 d.10 h of animal fasting, eyeground vein after last dose
Blood sampling, uses determination of glucose oxidase mouse blood sugar, the results are shown in Table 1；
Impact of 1 present invention of table to hyperglycemia model mice fasting glucose
.Note：Compare with diabetic model group：Normal group P ＜ 0.01, beverage 1-6 group P ＜ 0.05.
2nd, prepared steamed bread form
Prepared by embodiment 2-9 and comparative example 1-2, steamed bread quality that is cooling down 15 min at room temperature is evaluated, estimated
Journey is completed in 10 min.1. scales/electronic balance weighing being used, volume is surveyed with Semen Brassicae campestriss substitution method, calculates specific volume.2. passed through by 20 people
The quality sense organ valuation officer scoring group of training is evaluated to the tissue of steamed bread；Evaluation criterion：Tissue：Vertical section pore little and
Uniformly：12.1-15 divides, medium：9.1-12 divides, and hole is big and uneven：1-9 divides.As a result as shown in table 2.
Table 2
.
Claims (8)
1. a kind of steamed bun powder of suitable diabetes patient, it is characterised in that containing 60 parts of flour, Testa Tritici 5-15 part, bean dregs 5-
15 parts, Rhizoma Dioscoreae 10-20 part, ethanol extraction 1-5 part of Fructus Momordicae charantiae, Folium Mori water extract 1-5 part, oligomeric xylose 1-5 part, yeast 0.5-
2 parts, compound enzymic preparation 0.5-2 part；The part by weight of bean dregs and Testa Tritici is 1：1；
Optionally, containing flavoring agent, stabilizer or preservative；
The compound enzymic preparation is the one kind or two in xylanase, glucoseoxidase, cellulase and T-5398
More than kind；
Described part is weight portion.
2. steamed bun powder is stated according to claim 1, it is characterised in that the compound enzymic preparation is by xylanase, Fructus Vitis viniferae glycosyloxy
Change enzyme, cellulase and T-5398 composition.
3. according to claim 1 or claim 2 steamed bun powder being stated, it is characterised in that also contains gluten meal 3-5 part.
4. state steamed bun powder according to claim 3, it is characterised in that 60 parts of flour, 8 parts of Testa Tritici, 8 parts of bean dregs, 12 parts of Rhizoma Dioscoreae,
3 parts of the ethanol extraction of Fructus Momordicae charantiae, 2 parts of Folium Mori water extract, 2 parts of oligomeric xylose, 1 part of yeast, 3 parts of gluten meal, compound enzymic preparation 1
Part.
5. steamed bun powder is stated according to claim 4, it is characterised in that the Testa Tritici is Testa Tritici puffing powder；The bean dregs are bean
Slag puffing powder；The Rhizoma Dioscoreae is Rhizoma Dioscoreae puffing powder.
6. steamed bun powder is stated according to claim 5, it is characterised in that
The preparation method of the bean dregs puffing powder is：Bean dregs are crushed to 20 mesh, then extruding puffing, then be crushed to 150 mesh with
On, you can；
The preparation method of the Testa Tritici puffing powder is：Testa Tritici is crushed to 20 mesh, then extruding puffing, then be crushed to 150 mesh with
On, you can；
The preparation method of the Rhizoma Dioscoreae puffing powder is：Rhizoma Dioscoreae is crushed to 20 mesh respectively, then extruding puffing, then is crushed to 150
More than mesh, you can；
The ethanol extraction of the Fructus Momordicae charantiae, its preparation method is：Fructus Momordicae charantiae through being extracted with ethanol, by extracting solution concentrate, dry, powder
Broken, 80 mesh sieves excessively, you can；
The Folium Mori water extract, its preparation method is：Extracting solution is concentrated, dries, crushes, crosses 80 mesh sieves, i.e., through water extraction by Folium Mori
Can.
7. steamed bun powder is stated according to claim 6, it is characterised in that the bean dregs are soybean residue.
8. steamed bun powder is stated according to claim 7, it is characterised in that the Rhizoma Dioscoreae is to be peeling or belt leather Rhizoma Dioscoreae.
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| CN106974288A (en) * | 2017-05-09 | 2017-07-25 | 张新成 | It is adapted to nutrient powder of patients with diabetes mellitus and preparation method thereof |
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| CN110522027A (en) * | 2019-09-27 | 2019-12-03 | 湖南人文科技学院 | A kind of hypoglycemic raw embryo steamed bun and preparation method thereof |
| CN110973479A (en) * | 2019-12-20 | 2020-04-10 | 福建华佗有约信息技术有限公司 | Low GI steamed bread and making method thereof |
| CN115413757A (en) * | 2022-09-13 | 2022-12-02 | 赵文杰 | Steamed bread capable of reducing postprandial glycemic index |
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