CN105145722A - Fried dough twist assistant for lowering blood glucose and manufacturing method thereof - Google Patents

Fried dough twist assistant for lowering blood glucose and manufacturing method thereof Download PDF

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Publication number
CN105145722A
CN105145722A CN201510515793.5A CN201510515793A CN105145722A CN 105145722 A CN105145722 A CN 105145722A CN 201510515793 A CN201510515793 A CN 201510515793A CN 105145722 A CN105145722 A CN 105145722A
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powder
fried dough
dough twist
dough
oatmeal
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王自义
王治民
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Wuhan Wangziyi Food Technology Co Ltd
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Wuhan Wangziyi Food Technology Co Ltd
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Abstract

The present invention discloses a fried dough twist assistant for lowering blood glucose. The fried dough twist is characterized in that the fried dough twist comprises the following components calculated in percentages by weight: 30-47% of Fagopyrum tataricum flour and/or oat flour, 2-6% of Momordica charantia, 2-6% of asparagus officinalis, 2-6% of kelp, 2-6% of hot peppers, 2-6% of haws, 4-16% of scented tea liquid, 2-8% of yogurt, 4-20% of curing powder and 11-35% of leavening dough; raw materials of the above-mentioned scented tea liquid are: 2-5 parts of Gynostemma pentaphyllum, 2-5 parts of roses and 2-5 parts of Gomphrena globosa; and the present invention aims at: 1, providing the fried dough twist which uses the Fagopyrum tataricum flour and/or oat flour as the main raw material, and the fried dough twist is not only nutritious and delicious, but also assistant for lowering blood glucose of hyperglycemia patients; and 2, providing the manufacturing method for the fried dough twist which uses the Fagopyrum tataricum flour and/or oat flour as the main raw material. The manufactured fried dough twist can maintain nutrition to prevent nutrition loss in the production process, and is crisp and delicious.

Description

A kind of auxiliary hyperglycemic fried dough twist and preparation method thereof
Technical field
The present invention relates to a kind of food and preparation method thereof, is specifically a kind of fried dough twist and preparation method thereof.
Background technology
Fried dough twist is Chinese traditional food, is screwed in together with the face of two, three strands of strips, to be fried into.Fried dough twist, due to palatable crisp, is welcome by everybody deeply, but traditional fried dough twist adopts fried, and oil-containing is many, and when with face, in order to make fried dough twist mouthfeel good, usually also can add some greases, causes fried dough twist oil content high, hyperglycemic patients inedibility.
The raw material variety that fried dough twist on the market adopts is little, and be mostly only flour, nutritional labeling is few, and taste is single.
Diabetes are a kind of chronic, lifelong metabolic diseases, need to keep on a diet throughout one's life.Diet control is the basis for the treatment of diabetes, for light-duty patient, by dietary therapy, or need not reduce medicine hypoglycemic, controls blood urine at normal level.Hyperglycemic patients needs to accomplish few oil, few salt, low sugar, low in calories on diet.
Do not have the fried dough twist that can control even assisting in reducing blood sugar on the market, the temptation of a lot of diabetic's difficulty gear cuisines, after having eaten common fried dough twist, has caused blood sugar to raise, has brought misery to patient.
Bioflavonoid rutin in duck wheat can promote the recovery of beta Cell of islet, reduce blood sugar and serum cholesterol, improve sugar tolerance, it can also suppress aldose reductase simultaneously, therefore bioflavonoid, the multiple complications such as retinopathy, intracerebral hemorrhage, gastrorrhagia, ulcer diabetes can treated and cause because of diabetes.Crude fibre in bitter buckwheat can make diabetic have satiety, improve the polyphagia shape of " three-many-one-little ", dietary fiber also has the effect reducing blood sugar and improve sugar tolerance simultaneously, be combined with carbohydrate such as starch, delay its absorption and digestion, can glycometabolism be improved, reduce postprandial blood sugar, be conducive to the glycemic control of diabetic.Containing bitter principle in bitter buckwheat, bitter taste have antipyretic and antidote functions, reduces to take medicine the poisonous side effect of medicine caused for a long time, reduces flu, the generation of the diseases such as infection.Inorganic salts abundant in bitter buckwheat and trace element and vitamin are all the important materials forming body tissue, also be the important component participating in some special physiological function of body, diabetes and they have close relationship, such as calcium, a lot of research finds that negative calcium balance easily appears in diabetic, and patient on the one hand calcium discharges more, takes in not on the other hand, cause serious calcium deficiency, replenish the calcium so meals will be focused on.In addition, the content of selenium in diabetic's body is starkly lower than normal person to have scientist to find, anti-virus ability weakens, and in the middle of bitter buckwheat, distinctive Organic Selenium, exactly required for diabetic, is mended selenium and can be improved immunity of organisms, reduces the generation infected.
Beta glucan in oat has the effect of the middle LDL-C that reduces blood pressure (" bad " cholesterol), can not have influence on again HDL-C (level of " good " cholesterol), therefore oat has prevention cardiovascular and cerebrovascular disease and reduces the function of cholesterol simultaneously.In addition, the glycemic index of oat is lower, helps control blood sugar.
Probio in Yoghourt contributes to decomposing bile salt, reduces stomach and absorbs cholesterol.One research institution of certain university of Canada is investigated 127 high cholesterol patients.After the experiment in 9 week, the cholesterol reduction by 11.6% of patient, saturated fatty acid reduction by 8.8%, cholesterol ester reduce by 6.3%.
Summary of the invention
The object of the invention is to: 1, provide a kind of tartary buckwheat powder and/or oatmeal of adopting to be the fried dough twist of primary raw material, not only nutrition is delicious, can also assist the blood sugar reducing hyperglycemic patients; 2, provide a kind of tartary buckwheat powder and/or oatmeal of adopting to be the preparation method of the fried dough twist of primary raw material, the fried dough twist made by described method can keep nutrition not run off in the process made, and palatable crisp.
Auxiliary hyperglycemic fried dough twist of the present invention is achieved through the following technical solutions above-mentioned purpose
A kind of auxiliary hyperglycemic fried dough twist, it is characterized in that, comprise following component, count by weight percentage and be respectively: tartary buckwheat powder and/or oatmeal 30-47%, balsam pear 2-6%, asparagus 2-6%, sea-tangle 2-6%, capsicum 2-6%, hawthorn 2-6%, jasmine tea liquid 4-16%, Yoghourt 2-8%, slaking powder 4-20%, leaven 11-35%;
The raw material of described jasmine tea liquid is: 2-5 part gynostemma pentaphylla, 2-5 part rose, 2-5 part HONGQIAOMEI;
The preparation method of described slaking powder is:
Get 10 parts of coarse cereal powders, 2-4 part vegetable oil, vegetable oil is heated to 190-240 DEG C, coarse cereal powder is stirred in same direction, while add the vegetable oil after heating, stirs.
The preparation method of auxiliary antilipemic fried dough twist of the present invention is achieved through the following technical solutions above-mentioned purpose:
It is obtained by the following step:
(1) get fresh bitter, asparagus, sea-tangle, hawthorn, remove unedible part, clean, diced or section, scalds 10 seconds-1 minute, then puts into the water of 10-25 DEG C in the salt solution that boils of 0.5-2%, cooling 2-5 minute, then pull out, then it is stand-by to break into vegetable puree;
(2) get gynostemma pentaphylla, rose, HONGQIAOMEI clean, putting into weight is its gross weight 300-500 boiling water doubly, and boil 5-10 minute, then pull jasmine tea slag out, jasmine tea liquid is stand-by;
(3) get leaven, mix with the vegetable puree described in step (1), be kneaded into dough A;
(4) get tartary buckwheat powder and/or oatmeal mixes with slaking powder, add Yoghourt, then add the jasmine tea liquid in step (2), be kneaded into dough B;
(5) the dough A described in step (3) is mixed with the dough B described in step (4), be kneaded into dough C;
(6) dough C is twisted into fried dough twist embryo, through 140-220 DEG C of baking.
As preferably, described coarse cereal powder comprises: analysis for soybean powder and/or corn flour and/or black bean powder and/or sweet potato powder and/or mung bean flour and/or millet powder and/or coixlacrymajobi powder and/or tartary buckwheat powder and/or oatmeal and/or broad bean powder and/or black bean powder.
As preferably, sunflower oil and/or olive oil and/or mustard caul-fat and/or linseed oil and/or borage oil.
As preferably, described leaven is original to be fermented by tartary buckwheat powder and/oatmeal.
As preferably, the addition of described leaven is the 65-85% of tartary buckwheat powder and/or oatmeal quality.
The invention has the beneficial effects as follows:
1, the primary raw material that the present invention adopts is tartary buckwheat powder and oatmeal, and duck wheat can reduce fasting blood-glucose, raises insulin level, reduce glycosylated hemoglobin and glycated serum protein, reduction blood fat; Beta glucan in oat has the effect reducing LDL-C in blood, HDL-C can not be had influence on again simultaneously, have the function of prevention cardiovascular and cerebrovascular disease and reduction cholesterol, the glycemic index of oat is lower, helps control blood sugar.The primary raw material of fried dough twist of the present invention is tartary buckwheat powder and/or oatmeal, has eaten the fried dough twist that the present invention is made, not only can not raise blood sugar, plays booster action on the contrary to reduction blood sugar.
2, the fruits and vegetables such as balsam pear, asparagus, sea-tangle, hawthorn, capsicum have good antihypertensive function, and nutritious, can omnibearingly have additional nutrients.And the tart flavour of the bitter taste of balsam pear, hawthorn, the pungent of capsicum are mutually complementary with neutralization, make fried dough twist of the present invention not only nutrition but also delicious.
3, gynostemma pentaphylla, rose, HONGQIAOMEI can play the effect of skin maintenance, hypoglycemic, reducing blood lipid, if but join in raw material with the form of dried flower, do not have obvious effect, dried flower is soaked jasmine tea by the present invention, is then filtered out by jasmine tea slag, replaces water to be used for and face jasmine tea, the effect of skin maintenance, hypoglycemic, reducing blood lipid can be played on the one hand, on the other hand, the taste of jasmine tea is incorporated in dough, make fried dough twist have the delicate fragrance of jasmine tea; In like manner, Yoghourt has hypoglycemic effect, uses Yoghourt and face simultaneously, incorporates in dough by the taste of Yoghourt, makes fried dough twist have the sour-sweet mouthfeel of Yoghourt, promotes appetite.
4, traditional fried dough twist is in order to increase mouthfeel or extend the holding time, more or less can add some additives, and the fried dough twist that the present invention is made, do not add any additive, even do not add any flavoring, all tastes all come from raw material itself, and all raw materials are all pure naturals, to human body without any injury.
5, in order to make fried dough twist have crisp mouthfeel, fried dough twist of the present invention also adds some vegetable oil, but sunflower oil that the present invention adopts, olive oil, mustard caul-fat, linseed oil, borage oil not only can not increase blood sugar, but also hypoglycemic effect can be played.
6, add vegetable oil in slaking powder of the present invention, can increase the infiltration capacity of coarse cereal powder, thus promote the fermentation of dough, meanwhile, Yoghourt also has good fermentation, promotes dough fermentation further, thus makes fried dough twist crispy in taste.
7, the cooking method that the fried dough twist that the present invention is made adopts is baking, and unconventional fried, has both reduced the oil content of fried dough twist, and has again saved cost.
Detailed description of the invention
Below in conjunction with specific embodiment, further explanation is made to the present invention:
Embodiment 1
The preparation of slaking powder:
Get 1kg tartary buckwheat powder, 1kg millet powder, 0.2kg sunflower oil, 0.2kg olive oil, vegetable oil is heated to 200 DEG C, coarse cereal powder is stirred in same direction, while add the vegetable oil after heating, stirs;
The preparation of leaven:
Get 0.5kg tartary buckwheat powder, 1.5kg oatmeal, 0.4kg white wine, 1kg water, and face, standing for fermentation 5 hours.
The preparation of fried dough twist:
(1) fresh bitter 0.2kg, asparagus 0.3kg, sea-tangle 0.2kg, hawthorn 0.4kg, capsicum 0.2kg is got, remove unedible part, clean, diced or section, scald 10 seconds in the salt solution that boils of 0.5%, then put into the water of 10 DEG C fast, lower the temperature 2 minutes, then pull out, then it is stand-by to break into vegetable puree;
(2) get dry gynostemma pentaphylla, rose, HONGQIAOMEI clean, put into the boiling water that weight is 300 times of its gross weight, boil 5 minutes, then pull jasmine tea slag out, the airing of jasmine tea liquid is stand-by;
(3) get leaven 2kg, described leaven is original to be fermented by tartary buckwheat powder and/or oatmeal, mixes, be kneaded into dough A with the vegetable puree described in step (1);
(4) get tartary buckwheat powder 1.5kg, oatmeal 1.5kg to mix with slaking powder 0.4kg, add Yoghourt 0.2kg, then add the jasmine tea liquid 0.9kg in step (2), be kneaded into dough B;
(5) the dough A described in step (3) is mixed with the dough B in step (4), be kneaded into dough C;
(6) dough C is twisted into fried dough twist embryo, through 220 DEG C of bakings;
Embodiment 2
The preparation of slaking powder:
Get 1kg oatmeal, 1kg corn flour, 0.2kg linseed oil, 0.2kg borage oil, 0.2kg mustard caul-fat, vegetable oil is heated to 240 DEG C, coarse cereal powder is stirred in same direction, while add the vegetable oil after heating, stirs;
The preparation of leaven:
Get 2kg tartary buckwheat powder, 0.3kg white wine, 0.5kg water, and face, standing for fermentation 7 hours.
The preparation of fried dough twist:
(1) fresh bitter 0.6kg, asparagus 0.6kg, sea-tangle 0.6kg, hawthorn 0.6kg, capsicum 0.6kg is got, remove unedible part, clean, diced or section, scald 30 seconds in the salt solution that boils of 1%, then put into the water of 20 DEG C fast, lower the temperature 5 minutes, then pull out, then it is stand-by to break into vegetable puree;
(2) get dry gynostemma pentaphylla, rose, HONGQIAOMEI clean, put into the boiling water that weight is 500 times of its gross weight, boil 10 minutes, then pull jasmine tea slag out, the airing of jasmine tea liquid is stand-by;
(3) get leaven 3.5kg, described leaven is original to be fermented by tartary buckwheat powder, mixes, be kneaded into dough A with the vegetable puree described in step (1);
(4) get tartary buckwheat powder 4.7kg to mix with slaking powder 2kg, add Yoghourt 0.8kg, then add the jasmine tea liquid 1.6kg in step (2), be kneaded into dough B;
(5) the dough A described in step (3) is mixed with the dough B in step (4), is kneaded into dough C;
(6) dough C is twisted into fried dough twist embryo, through 180 DEG C of bakings;
Embodiment 3
The preparation of slaking powder:
Get 0.5kg corn flour, 0.5kg coixlacrymajobi powder, 0.5kg broad bean powder, 0.5kg sweet potato powder, 0.4kg mustard caul-fat, 0.4kg olive oil, vegetable oil is heated to 230 DEG C, corn flour is stirred in same direction, while add the vegetable oil after heating, stirs;
The preparation of leaven:
Get 1kg tartary buckwheat powder, 1kg oatmeal, 0.5kg white wine, 0.9kg water, and face, standing for fermentation 6 hours.
The preparation of fried dough twist:
(1) fresh bitter 0.5kg, asparagus 0.4kg, sea-tangle 0.3kg, hawthorn 0.2kg, capsicum 0.4kg is got, remove unedible part, clean, diced or section, scald 1 minute in the salt solution that boils of 2%, then put into the water of 25 DEG C fast, lower the temperature 3 minutes, then pull out, then it is stand-by to break into vegetable puree;
(2) get dry gynostemma pentaphylla, rose, HONGQIAOMEI clean, put into the boiling water that weight is 400 times of its gross weight, boil 8 minutes, then pull jasmine tea slag out, the airing of jasmine tea liquid is stand-by;
(3) get leaven 2.8kg, described leaven is original to be fermented by tartary buckwheat powder or oatmeal, mixes, be kneaded into dough A with the vegetable puree described in step (1);
(4) get tartary buckwheat powder 1.5kg, oatmeal 2.5kg to mix with slaking powder 1kg, add Yoghourt 0.6kg, then add the jasmine tea liquid 0.4kg in step (2), then be kneaded into dough B;
(5) the dough A described in step (3) is mixed with the dough B in step (4), be kneaded into dough C;
(6) dough C is twisted into fried dough twist embryo, through 140 DEG C of bakings;
Embodiment 4
The preparation of slaking powder:
Get 1kg millet powder, 1kg oatmeal, 0.3kg borage oil, 0.4kg mustard caul-fat, plant is heated to 220 DEG C, coarse cereal powder is stirred in same direction, while add the vegetable oil after heating, stirs;
The preparation of leaven:
Get 1.5kg tartary buckwheat powder, 0.5kg oatmeal, 0.3kg white wine, 1.1gk water, standing for fermentation of becoming reconciled 8 hours.
The preparation of fried dough twist:
(1) fresh bitter 0.3kg, asparagus 0.5kg, sea-tangle 0.5kg, hawthorn 0.5kg, capsicum 0.5kg is got, remove unedible part, clean, diced or section, scald 50 seconds in the salt solution that boils of 1.5%, then put into the water of 18 DEG C fast, lower the temperature 4 minutes, then pull out, then it is stand-by to break into vegetable puree;
(2) get dry gynostemma pentaphylla, rose, HONGQIAOMEI clean, put into the boiling water that weight is 350 times of its gross weight, boil 7 minutes, then pull jasmine tea slag out, the airing of jasmine tea liquid is stand-by;
(3) get leaven 3kg, described leaven is original to be fermented by tartary buckwheat powder or oatmeal, mixes, be kneaded into dough A with the vegetable puree described in step (1);
(4) oatmeal 4.2kg mixes with slaking powder 1.6kg, adds Yoghourt 0.5kg, then adds the jasmine tea liquid 1.2kg in step (2), is kneaded into dough B;
(5) the dough A described in step (3) is mixed with the dough B in step (4), be kneaded into dough C;
(6) dough C is twisted into fried dough twist embryo, through 160 DEG C of bakings;
The specific embodiment more than enumerated is the explanation carried out the present invention.It is pointed out that above embodiment is only for the invention will be further described, do not represent protection scope of the present invention, the nonessential amendment that other people prompting according to the present invention is made and adjustment, still belong to protection scope of the present invention.

Claims (6)

1. an auxiliary hyperglycemic fried dough twist, it is characterized in that, comprise following component, count by weight percentage and be respectively: tartary buckwheat powder and/or oatmeal 30-47%, balsam pear 2-6%, asparagus 2-6%, sea-tangle 2-6%, capsicum 2-6%, hawthorn 2-6%, jasmine tea liquid 4-16%, Yoghourt 2-8%, slaking powder 4-20%, leaven 11-35%;
The raw material of described jasmine tea liquid is: 2-5 part gynostemma pentaphylla, 2-5 part rose, 2-5 part HONGQIAOMEI;
The preparation method of described slaking powder is:
Get 10 parts of coarse cereal powders, 2-4 part vegetable oil, vegetable oil is heated to 190-240 DEG C, coarse cereal powder is stirred in same direction, while add the vegetable oil after heating, stirs.
2. a preparation method for auxiliary hyperglycemic fried dough twist according to claim 1, it is characterized in that, it is obtained by the following step:
(1) get fresh bitter, asparagus, sea-tangle, hawthorn, remove unedible part, clean, diced or section, scalds 10 seconds-1 minute, then puts into the water of 10-25 DEG C in the salt solution that boils of 0.5-2%, cooling 2-5 minute, then pull out, then it is stand-by to break into vegetable puree;
(2) get gynostemma pentaphylla, rose, HONGQIAOMEI clean, putting into weight is its gross weight 300-500 boiling water doubly, and boil 5-10 minute, then pull jasmine tea slag out, jasmine tea liquid is stand-by;
(3) get leaven, mix with the vegetable puree described in step (1), be kneaded into dough A;
(4) get tartary buckwheat powder and/or oatmeal mixes with slaking powder, add Yoghourt, then add the jasmine tea liquid in step (2), be kneaded into dough B;
(5) the dough A described in step (3) is mixed with the dough B described in step (4), be kneaded into dough C;
(6) dough C is twisted into fried dough twist embryo, through 140-220 DEG C of baking.
3. according to the auxiliary hyperglycemic fried dough twist described in claim 1, it is characterized in that, described coarse cereal powder comprises: analysis for soybean powder and/or corn flour and/or black bean powder and/or sweet potato powder and/or mung bean flour and/or millet powder and/or coixlacrymajobi powder and/or tartary buckwheat powder and/or oatmeal and/or broad bean powder and/or black bean powder.
4. according to the auxiliary hyperglycemic fried dough twist described in claim 1, it is characterized in that, described vegetable oil is: sunflower oil and/or olive oil and/or mustard caul-fat and/or linseed oil and/or borage oil.
5. according to the auxiliary hyperglycemic fried dough twist described in claim 1 or 2, it is characterized in that: described leaven is original to be fermented by tartary buckwheat powder and/oatmeal.
6. auxiliary hyperglycemic fried dough twist according to claim 1, is characterized in that: the addition of described leaven is the 65-85% of tartary buckwheat powder and/or oatmeal quality.
CN201510515793.5A 2015-08-21 2015-08-21 Fried dough twist assistant for lowering blood glucose and manufacturing method thereof Pending CN105145722A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105961538A (en) * 2016-05-08 2016-09-28 铜仁学院 Sweet potato fried dough twists and making method thereof
CN106035443A (en) * 2016-06-03 2016-10-26 四川农业大学 Fagopyrum tataricum fried dough twists and preparation method thereof
CN107821551A (en) * 2017-12-11 2018-03-23 重庆市磁器口陈麻花食品有限公司 Semen sesami nigrum taste fried dough twist and preparation method thereof
CN107897300A (en) * 2017-12-11 2018-04-13 重庆市磁器口陈麻花食品有限公司 Rose taste fried dough twist and preparation method thereof
CN109170099A (en) * 2018-10-22 2019-01-11 宋子刚 Has the eight-treasure cake and preparation method thereof for reducing blood glucose effect

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CN101965946A (en) * 2010-10-25 2011-02-09 王自义 Preparation method of fried dough twists without additives
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105961538A (en) * 2016-05-08 2016-09-28 铜仁学院 Sweet potato fried dough twists and making method thereof
CN106035443A (en) * 2016-06-03 2016-10-26 四川农业大学 Fagopyrum tataricum fried dough twists and preparation method thereof
CN107821551A (en) * 2017-12-11 2018-03-23 重庆市磁器口陈麻花食品有限公司 Semen sesami nigrum taste fried dough twist and preparation method thereof
CN107897300A (en) * 2017-12-11 2018-04-13 重庆市磁器口陈麻花食品有限公司 Rose taste fried dough twist and preparation method thereof
CN109170099A (en) * 2018-10-22 2019-01-11 宋子刚 Has the eight-treasure cake and preparation method thereof for reducing blood glucose effect

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Application publication date: 20151216