CN103719665A - Vermicelli with function of reducing blood sugar level - Google Patents
Vermicelli with function of reducing blood sugar level Download PDFInfo
- Publication number
- CN103719665A CN103719665A CN201310667162.6A CN201310667162A CN103719665A CN 103719665 A CN103719665 A CN 103719665A CN 201310667162 A CN201310667162 A CN 201310667162A CN 103719665 A CN103719665 A CN 103719665A
- Authority
- CN
- China
- Prior art keywords
- starch
- bean vermicelli
- vermicelli
- blood sugar
- fruit
- 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.)
- Pending
Links
- 239000008280 blood Substances 0.000 title claims abstract description 15
- 210000004369 blood Anatomy 0.000 title claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims abstract description 45
- 235000019698 starch Nutrition 0.000 claims abstract description 45
- 239000008107 starch Substances 0.000 claims abstract description 45
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 244000197580 Poria cocos Species 0.000 claims abstract description 13
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 13
- 240000006079 Schisandra chinensis Species 0.000 claims abstract description 13
- 244000241872 Lycium chinense Species 0.000 claims abstract description 12
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 12
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 11
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 235000011837 pasties Nutrition 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 30
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 30
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000008422 Schisandra chinensis Nutrition 0.000 abstract 3
- 244000013123 dwarf bean Species 0.000 abstract 3
- 229920001592 potato starch Polymers 0.000 abstract 2
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000021331 green beans Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 3
- 240000004922 Vigna radiata Species 0.000 description 2
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 2
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 201000001421 hyperglycemia Diseases 0.000 description 2
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to vermicelli with the function of reducing blood sugar level, which comprises fruits of Chinese wolfberry, schisandra chinensis, radix scrophulariae, poria cocos, sweet potato starch and green bean starch, and is prepared through the following steps: (1), smashing the schisandra chinensis, radix scrophulariae, poria cocos and fruits of Chinese wolfberry into powder; (2), adding sweet potato starch and green bean starch in a mixer and uniformly mixing the powder; (3), preparing part of mixed starch into pasty starch; (4), uniformly mixing the powder obtained in step 1 with residual mixed starch, then adding while stirring the pasty starch obtained in step 3, then adding moderate water and obtaining a paste; (5), preparing the vermicelli through the paste. According to the invention, as Chinese wolfberry, schisandra chinensis, radix scrophulariae, poria cocos, green beans and other foods with the function of reducing blood sugar level are added during the preparation of the vermicelli, the vermicelli is delicious and can regulate the blood sugar level of people, thereby enhancing the nutritive value of vermicelli.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of bean vermicelli with function of blood sugar reduction.
Background technology
Bean vermicelli is the food that a kind of people like, existing bean vermicelli mostly is sweet potato noodles, and taste and mouthfeel are comparatively single.People's living standard is more and more higher now, and hyperglycemia population is more and more, and a lot of foods have all become their taboo, and also not having in the market can hypoglycemic bean vermicelli.
Summary of the invention
For solving the above-mentioned defect of prior art, the invention provides a kind of bean vermicelli with function of blood sugar reduction, provide delicious in, there is hypoglycemic function.
The present invention is achieved through the following technical solutions:
A kind of bean vermicelli with function of blood sugar reduction, by weight, comprise: fruit of Chinese wolfberry 5-8 part, fruit of Chinese magnoliavine 3-5 part, radix scrophulariae 2-6 part, Poria cocos 1-5 part, starch from sweet potato 30-50 part, green starch 25-40 part, bean vermicelli adopts following steps to make: (1), the fruit of Chinese magnoliavine, radix scrophulariae, Poria cocos, the fruit of Chinese wolfberry are ground into respectively to 60-80 object powder; (2), add mixer to mix starch from sweet potato and green starch; (3), by the 1/(8-12 of mixing starch total amount) take out, add starch weight 0.5-3 water doubly, at 65-80 ℃, heating, heats while stirring, heating 10-15min, makes pasty state starch; (4), powder that step (1) is made mixes with remaining mixing starch, the pasty state starch that adds while stirring step (3) to make after mixing, then add appropriate water, makes dough; (5), dough put into lower machine carry out lower bean vermicelli operation, under bean vermicelli directly bleed in boiling water and boil 10-20s, make bean vermicelli.
The water yield adding in described step (4) is 0.4-1 times of starch weight.
Radix scrophulariae: the effect with clearing heat and cooling blood, purging intense heat and detonicating.
Poria cocos: have and strengthen immunity, antitumor and calm, hypoglycemic etc. effect.
The fruit of Chinese magnoliavine: taste is sweet, sour, warm in nature.Energy nourishing generate fluid, kidney tonifying is nourished heart, and restrains astringent or styptic treatment for spontaneous sweating.
Mung bean: taste is sweet, cold in nature, nontoxic, the ventilation of can subsiding a swelling, clearing heat and detoxicating.Be suitable for hyperglycemia population edible.
Beneficial effect of the present invention: the present invention is by bean vermicelli manufacturing process, add the fruit of Chinese wolfberry, the fruit of Chinese magnoliavine, radix scrophulariae, Poria cocos, mung bean etc. to there is the food of function of blood sugar reduction, when delicious bean vermicelli is provided, can regulate people's blood sugar, improved the nutritive value of bean vermicelli.
The specific embodiment
Embodiment 1
A kind of bean vermicelli with function of blood sugar reduction, by weight, comprise: 5 parts of the fruits of Chinese wolfberry, 3 parts, the fruit of Chinese magnoliavine, 2 parts of radix scrophulariae, 1 part, Poria cocos, 40 parts of starch from sweet potato, 30 parts of green starch, bean vermicelli adopts following steps to make: (1), the fruit of Chinese magnoliavine, radix scrophulariae, Poria cocos, the fruit of Chinese wolfberry are ground into respectively to 60-80 object powder; (2), add mixer to mix starch from sweet potato and green starch; (3), take out 1/10 of mixing starch total amount, add the water of 2 times of starch weight, at 70 ℃, heating, heats while stirring, and heating 15min, makes pasty state starch; (4), powder that step (1) is made mixes with remaining mixing starch, the pasty state starch that adds while stirring step (3) to make after mixing, then add the water of 0.5 times of starch weight, makes dough; (5), dough put into lower machine carry out lower bean vermicelli operation, under bean vermicelli directly bleed in boiling water and boil 15s, make bean vermicelli.
Embodiment 2
A kind of bean vermicelli with function of blood sugar reduction, by weight, comprise: 8 parts of the fruits of Chinese wolfberry, 5 parts, the fruit of Chinese magnoliavine, 5 parts of radix scrophulariae, 5 parts, Poria cocos, 45 parts of starch from sweet potato, 25 parts of green starch, bean vermicelli adopts following steps to make: (1), the fruit of Chinese magnoliavine, radix scrophulariae, Poria cocos, the fruit of Chinese wolfberry are ground into respectively to 60-80 object powder; (2), add mixer to mix starch from sweet potato and green starch; (3), take out 1/8 of mixing starch total amount, add the water of starch weight, at 75 ℃, heating, heats while stirring, and heating 10min, makes pasty state starch; (4), powder that step (1) is made mixes with remaining mixing starch, the pasty state starch that adds while stirring step (3) to make after mixing, then add appropriate water, makes dough; (5), dough put into lower machine carry out lower bean vermicelli operation, under bean vermicelli directly bleed in boiling water and boil 15s, make bean vermicelli.
Claims (2)
1. one kind has the bean vermicelli of function of blood sugar reduction, it is characterized in that, by weight, comprise: fruit of Chinese wolfberry 5-8 part, fruit of Chinese magnoliavine 3-5 part, radix scrophulariae 2-6 part, Poria cocos 1-5 part, starch from sweet potato 30-50 part, green starch 25-40 part, bean vermicelli adopts following steps to make: (1), the fruit of Chinese magnoliavine, radix scrophulariae, Poria cocos, the fruit of Chinese wolfberry are ground into respectively to 60-80 object powder; (2), add mixer to mix starch from sweet potato and green starch; (3), by the 1/(8-12 of mixing starch total amount) take out, add starch weight 0.5-3 water doubly, at 65-80 ℃, heating, heats while stirring, heating 10-15min, makes pasty state starch; (4), powder that step (1) is made mixes with remaining mixing starch, the pasty state starch that adds while stirring step (3) to make after mixing, then add appropriate water, makes dough; (5), dough put into lower machine carry out lower bean vermicelli operation, under bean vermicelli directly bleed in boiling water and boil 10-20s, make bean vermicelli.
2. a kind of bean vermicelli with function of blood sugar reduction according to claim 1, is characterized in that: the water yield adding in described step (4) is 0.4-1 times of starch weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310667162.6A CN103719665A (en) | 2013-12-07 | 2013-12-07 | Vermicelli with function of reducing blood sugar level |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310667162.6A CN103719665A (en) | 2013-12-07 | 2013-12-07 | Vermicelli with function of reducing blood sugar level |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103719665A true CN103719665A (en) | 2014-04-16 |
Family
ID=50444159
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310667162.6A Pending CN103719665A (en) | 2013-12-07 | 2013-12-07 | Vermicelli with function of reducing blood sugar level |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103719665A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932003A (en) * | 2014-05-10 | 2014-07-23 | 娄志 | Appetizing silk noodles |
| CN108112918A (en) * | 2017-12-08 | 2018-06-05 | 安徽三兄弟薯业有限责任公司 | Wide powder of a kind of craft chafing dish and preparation method thereof |
| CN111920037A (en) * | 2019-05-13 | 2020-11-13 | 安徽省寿县春申府食品有限公司 | Preparation method of spiced vermicelli |
| CN113693190A (en) * | 2021-08-26 | 2021-11-26 | 东莞市陈辉球米粉设备有限公司 | Multi-stage material mixing method for uniformly mixing rice flour with water |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1085395A (en) * | 1993-08-25 | 1994-04-20 | 王齐贵 | Natural Fuling (Poris cocos) vermicelli and production method |
| CN1336212A (en) * | 2001-08-24 | 2002-02-20 | 王林 | Diabetes treating medicine |
| CN1931334A (en) * | 2006-09-26 | 2007-03-21 | 李卓伦 | Diabetes treating medicine |
| CN102630892A (en) * | 2012-05-04 | 2012-08-15 | 凤台县兵玲工贸有限责任公司 | Preparation method of pumpkin vermicelli |
| CN102960657A (en) * | 2012-12-06 | 2013-03-13 | 朱克兰 | Radix polygonati officinalis and Chinese yam silk noodles |
| CN103110050A (en) * | 2013-03-21 | 2013-05-22 | 亳州师范高等专科学校 | Health food |
| CN103168986A (en) * | 2013-03-02 | 2013-06-26 | 青阳县东堡小磨麻油厂 | Production method of mungbean vermicelli |
-
2013
- 2013-12-07 CN CN201310667162.6A patent/CN103719665A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1085395A (en) * | 1993-08-25 | 1994-04-20 | 王齐贵 | Natural Fuling (Poris cocos) vermicelli and production method |
| CN1336212A (en) * | 2001-08-24 | 2002-02-20 | 王林 | Diabetes treating medicine |
| CN1931334A (en) * | 2006-09-26 | 2007-03-21 | 李卓伦 | Diabetes treating medicine |
| CN102630892A (en) * | 2012-05-04 | 2012-08-15 | 凤台县兵玲工贸有限责任公司 | Preparation method of pumpkin vermicelli |
| CN102960657A (en) * | 2012-12-06 | 2013-03-13 | 朱克兰 | Radix polygonati officinalis and Chinese yam silk noodles |
| CN103168986A (en) * | 2013-03-02 | 2013-06-26 | 青阳县东堡小磨麻油厂 | Production method of mungbean vermicelli |
| CN103110050A (en) * | 2013-03-21 | 2013-05-22 | 亳州师范高等专科学校 | Health food |
Non-Patent Citations (1)
| Title |
|---|
| 陈红森: "中西医结合治疗高龄2型糖尿病49例临床观察", 《中医临床研究》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932003A (en) * | 2014-05-10 | 2014-07-23 | 娄志 | Appetizing silk noodles |
| CN108112918A (en) * | 2017-12-08 | 2018-06-05 | 安徽三兄弟薯业有限责任公司 | Wide powder of a kind of craft chafing dish and preparation method thereof |
| CN111920037A (en) * | 2019-05-13 | 2020-11-13 | 安徽省寿县春申府食品有限公司 | Preparation method of spiced vermicelli |
| CN113693190A (en) * | 2021-08-26 | 2021-11-26 | 东莞市陈辉球米粉设备有限公司 | Multi-stage material mixing method for uniformly mixing rice flour with water |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140416 |