CN104397133A - Blood sugar reducing dietary biscuit - Google Patents
Blood sugar reducing dietary biscuit Download PDFInfo
- Publication number
- CN104397133A CN104397133A CN201410779928.4A CN201410779928A CN104397133A CN 104397133 A CN104397133 A CN 104397133A CN 201410779928 A CN201410779928 A CN 201410779928A CN 104397133 A CN104397133 A CN 104397133A
- Authority
- CN
- China
- Prior art keywords
- parts
- biscuit
- blood sugar
- hypoglycemic
- meals
- 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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a blood sugar reducing dietary biscuit. The blood sugar reducing dietary biscuit is prepared from the following raw materials in parts by mass: 20-25 parts of corn flour, 20-25 parts of buckwheat flour, 15-20 parts of oat, 10-15 parts of shredded celery, 8-12 parts of medlar, 8-10 parts of vegetable oil and 4-6 parts of edible salt. Through the way, the blood sugar reducing dietary biscuit disclosed by the invention has the effects of reducing blood sugar and cholesterol, protecting eyesight, softening blood vessels, preventing bleeding of blood vessels of the brain and the like, and is suitable for hyperglycemia patients to eat.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of hypoglycemic meals biscuit.
Background technology
The metabolic disease of diabetes to be one group with hyperglycaemia be feature.Hyperglycaemia be then due to defect of insulin secretion or its biological agent impaired, or both have concurrently and cause.Long-standing hyperglycaemia during diabetes, causes various tissue, particularly eye, kidney, heart, blood vessel, neural chronic lesion, dysfunction.Diabetes are one of healthy three large diseases of harm humans.
Biscuit not only instant can supplement the energy that our human body needs at once, and biscuit also very nice, so usual people like to select biscuit as snacks.But the raw material adopted due to biscuit is wheat flour, and its main component is starch, is exactly glucide, so biscuit is general and be not suitable for the edible for patients of hyperglycaemia.
Summary of the invention
The technical problem that the present invention mainly solves is to provide a kind of hypoglycemic meals biscuit, have hypoglycemic, reduce the effect such as cholesterol, vision protection, softening blood vessel and prevention cerebrovascular hemorrhage, suitable hyperglycemia patient eats.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: provide a kind of hypoglycemic meals biscuit, described hypoglycemic meals biscuit is formulated by the raw material of following mass fraction:
Corn flour 20-25 part;
Buckwheat 20-25 part;
Oat 15-20 part;
Celery end 10-15 part;
Matrimony vine 8-12 part;
Vegetable oil 8-10 part;
Salt 4-6 part.
In a preferred embodiment of the present invention, described hypoglycemic meals biscuit is formulated by the raw material of following mass fraction:
Corn flour 20 parts;
Buckwheat 25 parts;
Oat 18 parts;
13 parts, celery end;
Matrimony vine 9 parts;
Vegetable oil 10 parts;
Salt 5 parts.
In a preferred embodiment of the present invention, described hypoglycemic meals biscuit is formulated by the raw material of following mass fraction:
Corn flour 25 parts;
Buckwheat 20 parts;
Oat 16 parts;
15 parts, celery end;
Matrimony vine 11 parts;
Vegetable oil 9 parts;
Salt 4 parts.
The invention has the beneficial effects as follows: by selecting corn flour and buckwheat as primary raw material; and with the addition of a certain amount of oat, celery end and matrimony vine; make the biscuit be made have hypoglycemic, reduce the effect such as cholesterol, vision protection, softening blood vessel and prevention cerebrovascular hemorrhage, suitable hyperglycemia patient eats.
Detailed description of the invention
Below preferred embodiment of the present invention is described in detail, can be easier to make advantages and features of the invention be readily appreciated by one skilled in the art, thus more explicit defining is made to protection scope of the present invention.
Embodiment one
A kind of hypoglycemic meals biscuit, described hypoglycemic meals biscuit is formulated by the raw material of following mass fraction:
Corn flour 20 parts;
Buckwheat 25 parts;
Oat 18 parts;
13 parts, celery end;
Matrimony vine 9 parts;
Vegetable oil 10 parts;
Salt 5 parts.
Preparation method is as follows:
Add the corn flour of above-mentioned mass fraction, buckwheat, celery end, vegetable oil, salt and suitable quantity of water after the oat of above-mentioned mass fraction and matrimony vine being blended, fully mixing is rubbed, and makes dough; Dough is pressed in cookie the shape of biscuit; Cure and form.Wherein, the stoving temperature of biscuit controls at 180-210 DEG C.
Embodiment two
A kind of hypoglycemic meals biscuit, described hypoglycemic meals biscuit is formulated by the raw material of following mass fraction:
Corn flour 25 parts;
Buckwheat 20 parts;
Oat 16 parts;
15 parts, celery end;
Matrimony vine 11 parts;
Vegetable oil 9 parts;
Salt 4 parts.
Preparation method is as follows:
Add the corn flour of above-mentioned mass fraction, buckwheat, celery end, vegetable oil, salt and suitable quantity of water after the oat of above-mentioned mass fraction and matrimony vine being blended, fully mixing is rubbed, and makes dough; Dough is pressed in cookie the shape of biscuit; Cure and form.Wherein, the stoving temperature of biscuit controls at 180-210 DEG C.
Present invention is disclosed a kind of hypoglycemic meals biscuit; by selecting corn flour and buckwheat as primary raw material; and with the addition of a certain amount of oat, celery end and matrimony vine; make the biscuit be made have hypoglycemic, reduce the effect such as cholesterol, vision protection, softening blood vessel and prevention cerebrovascular hemorrhage, suitable hyperglycemia patient eats.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (3)
1. a hypoglycemic meals biscuit, is characterized in that: described hypoglycemic meals biscuit is formulated by the raw material of following mass fraction:
Corn flour 20-25 part;
Buckwheat 20-25 part;
Oat 15-20 part;
Celery end 10-15 part;
Matrimony vine 8-12 part;
Vegetable oil 8-10 part;
Salt 4-6 part.
2. the hypoglycemic meals biscuit of one according to claim 1, is characterized in that: described hypoglycemic meals biscuit is formulated by the raw material of following mass fraction:
Corn flour 20 parts;
Buckwheat 25 parts;
Oat 18 parts;
13 parts, celery end;
Matrimony vine 9 parts;
Vegetable oil 10 parts;
Salt 5 parts.
3. the hypoglycemic meals biscuit of one according to claim 1, is characterized in that: described hypoglycemic meals biscuit is formulated by the raw material of following mass fraction:
Corn flour 25 parts;
Buckwheat 20 parts;
Oat 16 parts;
15 parts, celery end;
Matrimony vine 11 parts;
Vegetable oil 9 parts;
Salt 4 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410779928.4A CN104397133A (en) | 2014-12-17 | 2014-12-17 | Blood sugar reducing dietary biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410779928.4A CN104397133A (en) | 2014-12-17 | 2014-12-17 | Blood sugar reducing dietary biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104397133A true CN104397133A (en) | 2015-03-11 |
Family
ID=52634856
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410779928.4A Pending CN104397133A (en) | 2014-12-17 | 2014-12-17 | Blood sugar reducing dietary biscuit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104397133A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104798857A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Kidney-tonifying healthcare biscuit |
| CN105724539A (en) * | 2016-03-31 | 2016-07-06 | 济南舜昊生物科技有限公司 | Blood sugar reducing dietary biscuits and preparation method therefor |
| CN114247345A (en) * | 2021-12-16 | 2022-03-29 | 内蒙古阴山优麦食品有限公司 | Low-GI oat biscuit preparation device and method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1144050A (en) * | 1995-01-24 | 1997-03-05 | 北京恒明技术开发中心 | Food with function of reducing blood sugar |
| CN102187887A (en) * | 2011-03-15 | 2011-09-21 | 张立芬 | Sandwich biscuit with functions of losing weight and regulating blood sugar and production method thereof |
| CN102422857A (en) * | 2011-11-18 | 2012-04-25 | 大连兆阳软件科技有限公司 | Celery cookie and processing method thereof |
| CN103719210A (en) * | 2013-12-02 | 2014-04-16 | 林学荣 | Biscuit containing celery |
-
2014
- 2014-12-17 CN CN201410779928.4A patent/CN104397133A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1144050A (en) * | 1995-01-24 | 1997-03-05 | 北京恒明技术开发中心 | Food with function of reducing blood sugar |
| CN102187887A (en) * | 2011-03-15 | 2011-09-21 | 张立芬 | Sandwich biscuit with functions of losing weight and regulating blood sugar and production method thereof |
| CN102422857A (en) * | 2011-11-18 | 2012-04-25 | 大连兆阳软件科技有限公司 | Celery cookie and processing method thereof |
| CN103719210A (en) * | 2013-12-02 | 2014-04-16 | 林学荣 | Biscuit containing celery |
Non-Patent Citations (1)
| Title |
|---|
| 顾奎琴: "《糖尿病人饮食健康法》", 31 January 2003, 中国轻工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104798857A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Kidney-tonifying healthcare biscuit |
| CN105724539A (en) * | 2016-03-31 | 2016-07-06 | 济南舜昊生物科技有限公司 | Blood sugar reducing dietary biscuits and preparation method therefor |
| CN114247345A (en) * | 2021-12-16 | 2022-03-29 | 内蒙古阴山优麦食品有限公司 | Low-GI oat biscuit preparation device and method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150311 |