CN104642883A - Staple wheat floru (rice) composition used for the hyperlipidemic - Google Patents
Staple wheat floru (rice) composition used for the hyperlipidemic Download PDFInfo
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- CN104642883A CN104642883A CN201310606416.3A CN201310606416A CN104642883A CN 104642883 A CN104642883 A CN 104642883A CN 201310606416 A CN201310606416 A CN 201310606416A CN 104642883 A CN104642883 A CN 104642883A
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Abstract
The present invention discloses a staple wheat floru (rice) composition used for the hyperlipidemic. The composition comprises the following components by weight: resistant dextrin, soy protein powder, konjac refined powder, wheat protein powder, resistant starch and high-quality instant flour. The composition is prepared by mixing the components together. The composition uses wheat flour or rice as main materials and uses coarse cereals as auxiliary materials. The resistant dextrin, konjac refined powder and resistant starch used for the composition have high dietary fibers which can prevent the absorption of blood lipids. The soy protein powder and wheat protein powder also can lower the absorption of blood lipids. The low carbohydrates can reduce the formation of blood lipids. The composition has characteristics of easy eating, low costs, good taste, no drugs, no additives, no side effects and good effects. The eating method is the same with conventional wheat flour, and can be made into steamed bun, noodles, dumplings, cooked rice and other foods.
Description
Technical field
The invention belongs to technical field of nutritional food, be specifically related to a kind of staple food flour for hyperlipidemia person or rice composition.
Background technology
Hyperlipidemia is a kind of disease the closest with diet relation, along with the raising of living standards of the people, the increase of feed flour, rice and fat food, the momental minimizing of people, energy ezpenditure also reduces, the blood lipid level that result in people significantly improves, then the incidence of disease of hypertension, coronary heart disease and fatty liver diseases also constantly rises, have a strong impact on the general level of the health of people, the most frequently used method of current treatment hyperlipidemia is the application of fat-reducing medicament, and the very expensive and poor effect of fat-reducing medicament, side effect is large.Current somebody adds Chinese medicine etc. in flour, and this does not meet the regulation of the parties concerned, also just concept hype.
Summary of the invention
The invention provides a kind of staple food flour composition for hyperlipidemia person, this staple food flour composition being used for hyperlipidemia person is a kind of by increasing protein and dietary fiber and reducing carbohydrate to reach the dietotherapy object reducing blood lipid level.
Facilitate all for flour to describe, each composition be processed into the mixing of granular same rice rice composition, lower with.
For achieving the above object, overcome the deficiencies in the prior art, technical scheme of the present invention solves like this, and said composition is counted in mass ratio and mainly comprised:
The special powder of 75-80 part wheat, 10-15 part soyabean protein powder, 3-5 part gluten powder, 2-3 part resistant dextrin, 1-3 part konjaku powder, 2-3 part resistant starch.
The special powder of described wheat can substitute by rice.
The staple food flour composition for hyperlipidemia person in the present invention is belonging to the defect of curing the symptoms, not the disease based on existing due to medicine lipopenicillinase, and the staple food flour composition of this invention is from effect a permanent cure, by reducing the intake of carbohydrate and increasing dietary fiber and protein and make the formation of blood fat and make blood fat originate from the minimizing of intestinal absorption to reduce, to reduce blood lipid level.
Specific implementation method
Below by specific embodiment, the present invention will be further described:
Embodiment 1
Hyperlipidemia staple food flour composition, counts in mass ratio, and its compound flour composition is 75-80 part wheat special a powder, 10-15 part soyabean protein powder, 3-5 part gluten powder, 2-3 part resistant dextrin, 1-3 part konjaku powder, 2-3 part resistant starch.
Embodiment 2
Hyperlipidemia staple food flour composition, counts in mass ratio, and its compound flour composition is 73-81 part wheat special a powder, 9-15 part soyabean protein powder, 3-5 part gluten powder, 1-3 part resistant dextrin, 2-3 part konjaku powder, 1-3 part resistant starch.
Embodiment 3
Hyperlipidemia staple food flour composition, counts in mass ratio, and its compound flour composition is 76-82 part wheat special a powder, 12-13 part soyabean protein powder, 3-4 part gluten powder, 1-3 part resistant dextrin, 1-3 part konjaku powder, 1-3 part resistant starch.
Embodiment 4
Hyperlipidemia staple food flour composition, counts in mass ratio, and its compound flour composition is the special powder of 71 portions of wheats, 15 parts of soyabean protein powders, 5 parts of gluten powders, 3 parts of resistant dextrins, 3 parts of konjaku powders, 3 parts of resistant starches
Embodiment 5
Hyperlipidemia staple food flour composition, counts in mass ratio, and its compound flour composition is the special powder of 72 portions of wheats, 14 parts of soyabean protein powders, 4 parts of gluten powders, 4 parts of resistant dextrins, 4 parts of konjaku powders, 2 parts of resistant starches.
Embodiment 6
Hyperlipidemia staple food flour composition, counts in mass ratio, and its compound flour composition is the special powder of 73 portions of wheats, 13 parts of soyabean protein powders, 4 parts of gluten powders, 3 parts of resistant dextrins, 3 parts of konjaku powders, 4 parts of resistant starches.
Embodiment 7
Hyperlipidemia staple food flour composition, counts in mass ratio, and its compound flour composition is the special powder of 74 portions of wheats, 12 parts of soyabean protein powders, 3 parts of gluten powders, 4 parts of resistant dextrins, 3 parts of konjaku powders, 4 parts of resistant starches.
Embodiment 8
Hyperlipidemia staple food flour composition, counts in mass ratio, and its compound flour composition is the special powder of 75 portions of wheats, 11 parts of soyabean protein powders, 4 parts of gluten powders, 3 parts of resistant dextrins, 4 parts of konjaku powders, 3 parts of resistant starches.
Embodiment 9
Hyperlipidemia staple food flour composition, counts in mass ratio, and its compound flour composition is the special powder of 76 portions of wheats, 10 parts of soyabean protein powders, 3 parts of gluten powders, 4 parts of resistant dextrins, 4 parts of konjaku powders, 3 parts of resistant starches.
Embodiment 10
Hyperlipidemia staple food flour composition, counts in mass ratio, and its compound flour composition is the special powder of 80 portions of wheats, 6 parts of soyabean protein powders, 3 parts of gluten powders, 4 parts of resistant dextrins, 3 parts of konjaku powders, 4 parts of resistant starches.
Hyperlipemia too much causes due to food-intake, and reasonably dietary structure is the basis for the treatment of hyperlipemia, dietary therapy is the effective measures conforming with psychological need, no matter which kind of fat-reducing medicament, more or less there is side effect, like this injury is caused to human body, just propose the staple food flour composition for hyperlipidemia person of the present invention thus.
In sum, blood plasma lipide is mainly derived from food, by the absorption reducing carbohydrate of keeping on a diet, blood plasma cholesterol level can be made to reduce 5-10%, contribute to fat-reducing simultaneously, and reduction fat content can be allowed to have given play to optimum level, the patient that most blood fat increases, by dietary therapy, correct the metabolic dysfunction that other coexist simultaneously, blood lipid level finally can be made to reach normal.
Triglycerides in blood plasma increase be because feed face rice too much (rice and flour Containing Carbohydrate), unnecessary carbohydrate-modifying be triglycerides, by the ratio of carbohydrate in reduction staple food, the formation of triglycerides is reduced.Hypercholesterolemia is by the dietary fiber in increase staple food and protein level, and cholesterol levels can be made to reduce, and dietary fiber can shorten the time of food by small intestine, reduces the absorption of cholesterol.Vegetable protein especially soybean protein is a kind of activated protein, can promote the discharge of intestines inner cholesterol, hinders the absorption of cholesterol, has significant effect reducing cholesterol.Resistant dextrin, it is all very high that konjaku powder and resistant starch contain dietary fiber, the resistant dextrin of every 100g, the dietary fiber content of konjaku powder and resistant starch is respectively 90g, 80g and 52g, and the special powder of 100g wheat only has 0.6g containing dietary fiber, rice only has 0.4g, in this ratio for the component formula of the staple food flour composition of hyperlipidemia person, take food every day this staple food flour 400g, dietary fiber intake just can reach 30g, it is 12.5 times of the special powder dietary fiber content of feed 400g wheat, this staple food flour 400g is 73g containing protein, it is 1.8 times of the special powder of wheat, the dietary fiber of this staple food flour and the content of protein significantly improve, these two kinds of materials inhibit human body to the absorption of cholesterol, accelerate the Excretion of cholesterol, and the special powder of wheat only accounts for 71%, that is carbohydrate also significantly reduces, thus the formation of triglyceride source also can greatly be reduced, eventually reduce blood lipid level.Gluten powder adds the toughness of flour simultaneously, and the special powder of the wheat of 71% all ensure that the good taste of combination flour, is that people gladly accept this flour.This formula reaches the object of high dietary-fiber high protein low-carb, thus reduces blood lipid level after feed.Every day, dietary fiber intake was no more than the absorption that 30 grams can not affect the nutriments such as vitamin and minerals.
In this ratio provided of filling a prescription, by each composition pulverize or be processed into granular carry out being uniformly mixed novel high dietary-fiber, high protein and low-carb all meet the food of hyperlipidemia personnel needs, be processed into noodles, steamed bun, vermicelli, instant noodles, the various food such as rice, to meet hyperlipemia disease Man's Demands.
Leading references
1. composition table of foods (National Representative value) first edition in October calendar year 2001 the 8th printing.2---8 page
2. medical nutriology teaching material in February, 2006 first edition the 4th printing. 424-427 page
3. clinical nutriology teaching material first printing 288-289 page in 2004
4. practical clinical practice teaching material the 8th edition the 28th printing 1978-1981 page December in 1986.
Claims (6)
1. a hyperlipidemia staple food flour composition, counts in mass ratio, and its compound flour composition mainly comprises
The special powder of 75-80 part wheat, 10-15 part soyabean protein powder, 3-5 part gluten powder, 2-3 part resistant dextrin, 1-3 part konjaku powder, 2-3 part resistant starch.
2. a hyperlipidemia staple food flour composition, counts in mass ratio, and its compound flour composition is
The special powder of 73-81 part wheat, 9-15 part soyabean protein powder, 3-5 part gluten powder, 1-3 part resistant dextrin, 2-3 part konjaku powder, 1-3 part resistant starch.
3. a hyperlipidemia staple food flour composition, counts in mass ratio, and its compound flour composition is
The special powder of 76-82 part wheat, 12-13 part soyabean protein powder, 3-4 part gluten powder, 1-3 part resistant dextrin, 1-3 part konjaku powder, 1-3 part resistant starch.
4. a hyperlipidemia staple food flour composition, counts in mass ratio, and its compound flour composition is
71 parts of special powder of wheat, 15 parts of soyabean protein powders, 5 parts of gluten powders, 3 parts of resistant dextrins, 3 parts of konjaku powders, 3 parts of resistant starches.
5. a hyperlipidemia staple food flour composition, counts in mass ratio, and its compound flour composition is
72 parts of special powder of wheat, 14 parts of soyabean protein powders, 4 parts of gluten powders, 4 parts of resistant dextrins, 4 parts of konjaku powders, 2 parts of resistant starches.
6. a hyperlipidemia staple food flour composition, counts in mass ratio, and its compound flour composition is
73 parts of special powder of wheat, 13 parts of soyabean protein powders, 4 parts of gluten powders, 3 parts of resistant dextrins, 3 parts of konjaku powders, 4 parts of resistant starches.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310606416.3A CN104642883A (en) | 2013-11-19 | 2013-11-19 | Staple wheat floru (rice) composition used for the hyperlipidemic |
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| CN201310606416.3A CN104642883A (en) | 2013-11-19 | 2013-11-19 | Staple wheat floru (rice) composition used for the hyperlipidemic |
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| CN104642883A true CN104642883A (en) | 2015-05-27 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851797A (en) * | 2016-04-11 | 2016-08-17 | 张福有 | Meal replacing flour suitable for diabetes and hyperlipidemia and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1167576A (en) * | 1997-03-17 | 1997-12-17 | 田建华 | Wheat flour specially adapted for diabetes and hyperlipemia |
| CN1299613A (en) * | 2000-12-29 | 2001-06-20 | 谢克华 | Blood sugar reducing food |
| CN1784983A (en) * | 2005-11-16 | 2006-06-14 | 孙常宪 | Method for producing wheat flour with functions of lowering blood-sugar and blood-fat |
| CN101116505A (en) * | 2007-09-04 | 2008-02-06 | 苏金民 | Foodstuff generating low food blood sugar exponential |
| CN101288414A (en) * | 2007-04-17 | 2008-10-22 | 北京亿利高科生物工程技术研究所有限公司 | Flour rich in meal fiber and preparation method and application thereof |
-
2013
- 2013-11-19 CN CN201310606416.3A patent/CN104642883A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1167576A (en) * | 1997-03-17 | 1997-12-17 | 田建华 | Wheat flour specially adapted for diabetes and hyperlipemia |
| CN1299613A (en) * | 2000-12-29 | 2001-06-20 | 谢克华 | Blood sugar reducing food |
| CN1784983A (en) * | 2005-11-16 | 2006-06-14 | 孙常宪 | Method for producing wheat flour with functions of lowering blood-sugar and blood-fat |
| CN101288414A (en) * | 2007-04-17 | 2008-10-22 | 北京亿利高科生物工程技术研究所有限公司 | Flour rich in meal fiber and preparation method and application thereof |
| CN101116505A (en) * | 2007-09-04 | 2008-02-06 | 苏金民 | Foodstuff generating low food blood sugar exponential |
Non-Patent Citations (1)
| Title |
|---|
| 修建成等: "膳食纤维的生理功能及应用现状", 《农产品加工•学刊》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851797A (en) * | 2016-04-11 | 2016-08-17 | 张福有 | Meal replacing flour suitable for diabetes and hyperlipidemia and preparation method thereof |
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Application publication date: 20150527 |