CN108813350A - A kind of formula and its preparation process of hypoglycemic, adjuvant treatment diabetes noodles - Google Patents
A kind of formula and its preparation process of hypoglycemic, adjuvant treatment diabetes noodles Download PDFInfo
- Publication number
- CN108813350A CN108813350A CN201810741970.5A CN201810741970A CN108813350A CN 108813350 A CN108813350 A CN 108813350A CN 201810741970 A CN201810741970 A CN 201810741970A CN 108813350 A CN108813350 A CN 108813350A
- Authority
- CN
- China
- Prior art keywords
- parts
- noodles
- hypoglycemic
- adjuvant treatment
- formula
- 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
- 206010012601 diabetes mellitus Diseases 0.000 title claims abstract description 30
- 235000012149 noodles Nutrition 0.000 title claims abstract description 30
- 238000009098 adjuvant therapy Methods 0.000 title claims abstract description 19
- 230000002218 hypoglycaemic effect Effects 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000006162 Chenopodium quinoa Species 0.000 claims abstract description 23
- 235000021307 Triticum Nutrition 0.000 claims abstract description 21
- 235000016709 nutrition Nutrition 0.000 claims abstract description 19
- 244000302512 Momordica charantia Species 0.000 claims abstract description 17
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 17
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims abstract description 16
- 235000018365 Momordica dioica Nutrition 0.000 claims abstract description 16
- 239000000835 fiber Substances 0.000 claims abstract description 16
- 230000035764 nutrition Effects 0.000 claims abstract description 16
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 15
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 15
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 14
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 14
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 11
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 11
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 9
- 241000209140 Triticum Species 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 17
- 239000002994 raw material Substances 0.000 claims description 12
- 238000010025 steaming Methods 0.000 claims description 10
- 235000005911 diet Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 230000000378 dietary effect Effects 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 244000300310 Chenopodium rubrum Species 0.000 claims description 5
- 235000009332 Chenopodium rubrum Nutrition 0.000 claims description 5
- 239000003513 alkali Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 claims description 4
- 230000004048 modification Effects 0.000 claims description 4
- 238000012986 modification Methods 0.000 claims description 4
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 4
- 241000871189 Chenopodiaceae Species 0.000 claims description 3
- 235000011201 Ginkgo Nutrition 0.000 claims description 3
- 244000194101 Ginkgo biloba Species 0.000 claims description 3
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 235000019766 L-Lysine Nutrition 0.000 claims description 2
- BVHLGVCQOALMSV-JEDNCBNOSA-N L-lysine hydrochloride Chemical compound Cl.NCCCC[C@H](N)C(O)=O BVHLGVCQOALMSV-JEDNCBNOSA-N 0.000 claims description 2
- 239000004472 Lysine Substances 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 claims description 2
- 229960003646 lysine Drugs 0.000 claims description 2
- 229960003080 taurine Drugs 0.000 claims description 2
- 229940009098 aspartate Drugs 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 16
- 230000000694 effects Effects 0.000 abstract description 15
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 9
- 239000008280 blood Substances 0.000 abstract description 8
- 210000004369 blood Anatomy 0.000 abstract description 8
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 8
- MVORZMQFXBLMHM-QWRGUYRKSA-N Gly-His-Lys Chemical compound NCCCC[C@@H](C(O)=O)NC(=O)[C@@H](NC(=O)CN)CC1=CN=CN1 MVORZMQFXBLMHM-QWRGUYRKSA-N 0.000 abstract description 7
- 108010038983 glycyl-histidyl-lysine Proteins 0.000 abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 6
- 239000008103 glucose Substances 0.000 abstract description 6
- 230000002265 prevention Effects 0.000 abstract description 6
- 210000004185 liver Anatomy 0.000 abstract description 5
- 235000018102 proteins Nutrition 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 4
- 230000004663 cell proliferation Effects 0.000 abstract description 4
- 235000012000 cholesterol Nutrition 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 4
- 239000006260 foam Substances 0.000 abstract description 4
- 230000003908 liver function Effects 0.000 abstract description 4
- 238000011084 recovery Methods 0.000 abstract description 4
- 206010016654 Fibrosis Diseases 0.000 abstract description 3
- 150000001720 carbohydrates Chemical class 0.000 abstract description 3
- 235000014633 carbohydrates Nutrition 0.000 abstract description 3
- 230000007882 cirrhosis Effects 0.000 abstract description 3
- 208000019425 cirrhosis of liver Diseases 0.000 abstract description 3
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 201000010099 disease Diseases 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 230000037213 diet Effects 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- 235000008216 herbs Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000004224 protection Effects 0.000 description 2
- ODHCTXKNWHHXJC-VKHMYHEASA-N 5-oxo-L-proline Chemical class OC(=O)[C@@H]1CCC(=O)N1 ODHCTXKNWHHXJC-VKHMYHEASA-N 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- 208000027219 Deficiency disease Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 150000001510 aspartic acids Chemical class 0.000 description 1
- 210000003719 b-lymphocyte Anatomy 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000004641 brain development Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000018343 nutrient deficiency Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 210000001539 phagocyte Anatomy 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000019612 pigmentation Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 208000037821 progressive disease Diseases 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000009885 systemic effect Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- 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
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses the formulas and its preparation process of a kind of hypoglycemic, adjuvant treatment diabetes noodles, form as follows：30-50 parts of wheat, 10-20 parts of oat, 10-20 parts of buckwheat, 5-15 parts of quinoa, 1-5 parts of cortex cinnamomi, 2-4 parts of balsam pear fiber, 3-7 parts of soybean protein isolate, 4-9 parts of soybean peptide, 1-4 parts of nutrition fortifier；The present invention adds appropriate soybean protein in formula, best using the foam performance of protein isolate, using soy proteinaceous foaminess, can assign food with loose structure and good mouthfeel；Improve the mouthfeel of noodles；In addition the dietary fiber and beans Gly-His-Lys of suitable digestion gathered food are added; on the one hand it is stayed in using dietary fiber and has but played many effects in enteron aisle; including cholesterol can be reduced to reduce the generation of cardiovascular disease, carbohydrate is hindered to be rapidly absorbed to slow down blood glucose and climb sharply; on the other hand addition beans Gly-His-Lys; it can promote cell proliferation, protect liver, prevent cirrhosis; and facilitate the recovery of liver function, there is medical treatment and prevention effect to diabetes patient.
Description
Technical field
The present invention relates to a kind of hypoglycemic, adjuvant treatment diabetes noodles, specially a kind of hypoglycemic, adjuvant treatment sugar
Urinate the formula and its preparation process of the noodles of disease.
Background technique
Diabetes are a kind of to be higher by systemic progressive disease, complication caused by normal level since blood glucose is out of control
More and serious, illness rate gradually increases in China, and with the development of production, living standard improves and the extension of population life,
Diabetes morbidity increases rapidly, it has also become an increasingly severe public health problem of countries in the world.In recent years, with me
The improvement of state's social and economic condition, the continuous improvement of living standards of the people, the change of dietary structure, the attenuating of labor intensity, people
The group mean service life extends, and stress situation increases and the improvement of diabetes detection means, as countries in the world, patient of diabetes
Sick rate is being gradually increasing, and influence of the diabetes to the health of our people is on the rise, though China belongs to the low illness of diabetes in the world
Rate country, but the number of diabetic has occupied second place of the world (being only second to the U.S.), increases speed surprising.
Therefore, a kind of noodles for assisting in the treatment of diabetes are researched and developed, noodles are that a kind of production is simple, and easy to use, nutrition is rich
Richness, can cook staple food again can cook the food of fast food, received and liked by the people of the world already.Noodles is many kinds of now,
But the type of health caring noodles is also fewer.Now have on the market it is some deviation health cares in terms of noodles, but the inside addition guarantor
Strong material is less, and mostly uses rare medicinal herbs greatly, is helpful to body if such rare medicinal herbs is used for a long time, but
That this kind of rare medicinal herbs is mixed into noodles, it is unobvious to the therapeutic effect of diabetes, and now social most people all in
The state of inferior health, body fat is excessive, so be biased to based on light health on diet.And noodles addition on the market now
Auxiliary it is very few, only one two kinds, although can play certain health-care effect in this way, effect is very small.
Summary of the invention
The technical problem to be solved by the present invention is to overcome the defects of the prior art, provide a kind of hypoglycemic, adjuvant treatment sugar
The formula and its preparation process of the noodles of disease are urinated, to solve the above-mentioned problems of the prior art, so that blood glucose reduces, and can be auxiliary
Help treatment diabetes.
In order to solve the above-mentioned technical problems, the present invention provides the following technical solutions：
The present invention provides a kind of formula of hypoglycemic, adjuvant treatment diabetes noodles, forms as follows：30-50 parts of wheat, swallow
It is 10-20 parts of wheat, 10-20 parts of buckwheat, 5-15 parts of quinoa, 1-5 parts of cortex cinnamomi, 2-4 parts of balsam pear fiber, 3-7 parts of soybean protein isolate, big
4-9 parts of beans peptide, 1-4 parts of nutrition fortifier.
As a preferred technical solution of the present invention, form as follows：40 parts of wheat, 15 parts of oat, 15 parts of buckwheat, Chenopodiaceae
10 parts of wheat, 3 parts of cortex cinnamomi, 3 parts of balsam pear fiber, 4 parts of soybean protein isolate, 7 parts of soybean peptide and 3 parts of nutrition fortifier.
As a preferred technical solution of the present invention, nutrition fortifier is by l-Lysine hydrochloride, L-lysine .L- days
Aspartic acid salt, L-lysine-one or more of Pidolidone salt and taurine hardening agent are composed；Nutrition fortifier is not
The nutritional quality of food only can be improved, other can also be reduced and prevent caused by many deficiency diseases and nutritional deficiency simultaneously
Disease is sent out, some nutrition fortifiers also have the effect of the aesthetic quality and keeping property that improve food concurrently.
As a preferred technical solution of the present invention, balsam pear fiber includes but is not limited to the extraction of balsam pear or ginkgo leaf
Object is process using dietary fiber modification processing technology.Food fiber is the ingredient that can not be decomposed by human consumption in food,
Although it does not simultaneously have any nutritive value, it stays in and has but played many effects in enteron aisle, including can reduce cholesterol
To reduce the generation of cardiovascular disease, carbohydrate is hindered to be rapidly absorbed to slow down blood glucose and climb sharply, maximum function is it
There is significant effect to the prevention of colorectal cancer.Contain a large amount of dietary fiber in oat, during thermophilic digestion, diet is fine
The effect of dimension highlights.
As a preferred technical solution of the present invention, quinoa be by one of white quinoa, black quinoa and red goosefoot wheat or
It is several to be composed；The nutritional ingredient of white quinoa, black quinoa and red goosefoot wheat is not much different, wherein white quinoa mouthfeel is best, black Chenopodiaceae
Wheat and red goosefoot wheat mouthfeel relative mistake are a little, and seed is also smaller.Quinoa is the full nutrition adequate proteins base-forming food of full paddy, and endosperm accounts for kind
The 68% of son, and there are nutritional activities, protein content is up to 16%-22%（Beef 20%）, quality is suitable with milk powder and meat, rich
Containing a variety of amino acid, and quinoa belongs to easy ripe food easy to digest, unique in taste, has light nut faint scent or ginseng fragrant, tool
There are balanced extra-nutrition, enhancing body function, repairs constitution, adjust immune and endocrine, improve physical stress ability, prevention disease
Disease, anticancer, weight-reducing, adjuvant treatment and other effects are suitable for all groups and eat, be particularly suited for hyperglycemia, hypertension, hyperlipidemia, the heart
The special constitution such as popular name for chronic diseases and infant, pregnant and lying-in women, children, student, the elderly and the irregular crowd of life.It is long
Phase is edible, significant effect.
Beans Gly-His-Lys contain Several Active Peptides, have a variety of physiological activity, including anti-oxidant, blood pressure lowering, reduction gallbladder are consolidated
Alcohol, reducing blood lipid, antifatigue, enhancing is immune etc..As a kind of novel and multifunctional nourishing ingredient, soy peptide powder can be widely used in guarantor
Health food, infant food, sports food, fermented product and clinical nutritive preparations etc.；Peptide can also promote brain development, improve note
Recall power, also there is the vigor of enhancing phagocyte and B cell, enhance immune function, has anticancer, anti-aging, protection epidermis thin
Born of the same parents prevent melanin pigmentation, eliminate oxyradical, play blood street cleaner；It can promote cell proliferation, protect liver, prevent
Only cirrhosis, and facilitate the recovery of liver function, there is medical treatment and prevention effect to diabetes patient；And senile dementia can be prevented
With the generation of gall stone.
In soybean protein, the foam performance of protein isolate is best, using soy proteinaceous foaminess, can assign food
With loose structure and good mouthfeel.
The present invention also provides a kind of its preparation processes of hypoglycemic, adjuvant treatment diabetes noodles, include the following steps,
S1：Following each components are weighed respectively by following mass percent；40 parts of wheat, 15 parts of oat, 15 parts of buckwheat, quinoa 10
Part, 3 parts of cortex cinnamomi, 3 parts of balsam pear fiber, 4 parts of soybean protein isolate, 7 parts of soybean peptide and 3 parts of nutrition fortifier；
S2：Above-mentioned material first passes around after pulverizer crushes and obtains powdered raw material, and the raw material is proportionally mixed
It closes；
S3：Powder mixed in S2 is placed on 8~12min in the steaming lattice that temperature is 60~70 DEG C；
S4：Powder after steaming in S3 is taken out and is cooled, is stirred evenly after salt and dietary alkali mixs with water with powder, progress with
Face；
S5：In S4 and good face is put into press, is pressed.
The beneficial effects obtained by the present invention are as follows being：The present invention in the formula of noodles by adding appropriate soybean protein, benefit
It is best with the foam performance of protein isolate, using soy proteinaceous foaminess, food can be assigned with loose structure and good
Good mouthfeel；Improve the mouthfeel of noodles；In addition the dietary fiber and beans Gly-His-Lys of suitable digestion gathered food are added, diet is on the one hand utilized
Fiber, which stays in, has but played many effects in enteron aisle, including that can reduce cholesterol to reduce the generation of cardiovascular disease, hinder sugar
Class is rapidly absorbed to slow down blood glucose and climb sharply, and on the other hand adds beans Gly-His-Lys, can promote cell proliferation, is protected liver, is prevented liver
Hardening, and facilitate the recovery of liver function, there is medical treatment and prevention effect to diabetes patient.
Specific embodiment
Hereinafter, preferred embodiments of the present invention will be described, it should be understood that preferred embodiment described herein is only used
In the description and interpretation present invention, it is not intended to limit the present invention.
Embodiment 1
The present invention provides a kind of formula of hypoglycemic, adjuvant treatment diabetes noodles, forms as follows：30-50 parts of wheat, swallow
It is 10-20 parts of wheat, 10-20 parts of buckwheat, 5-15 parts of quinoa, 1-5 parts of cortex cinnamomi, 2-4 parts of balsam pear fiber, 3-7 parts of soybean protein isolate, big
4-9 parts of beans peptide, 1-4 parts of nutrition fortifier.
Further, balsam pear fiber includes but is not limited to the extract of balsam pear or ginkgo leaf, using dietary fiber modification plus
Work technique is process.
Further, quinoa is composed of one or more of white quinoa, black quinoa and red goosefoot wheat
Its preparation process flow of above-mentioned hypoglycemic, adjuvant treatment diabetes noodles：Include the following steps,
S1：Following each components are weighed respectively by following mass percent；40 parts of wheat, 15 parts of oat, 15 parts of buckwheat, quinoa 10
Part, 3 parts of cortex cinnamomi, 3 parts of balsam pear fiber, 4 parts of soybean protein isolate, 7 parts of soybean peptide and 3 parts of nutrition fortifier；
S2：Above-mentioned material first passes around after pulverizer crushes and obtains powdered raw material, and the raw material is proportionally mixed
It closes；
S3：Powder mixed in S2 is placed on 8~12min in the steaming lattice that temperature is 60~70 DEG C；
S4：Powder after steaming in S3 is taken out and is cooled, is stirred evenly after salt and dietary alkali mixs with water with powder, progress with
Face；
S5：In S4 and good face is put into press, is pressed.
Embodiment 2
Embodiment 2 is identical as the formula of above-described embodiment, procedure of processing, the difference is that the proportion of raw material is different.
Its preparation process flow of above-mentioned hypoglycemic, adjuvant treatment diabetes noodles：Include the following steps,
S1：Following each components are weighed respectively by following mass percent；30 parts of wheat, 20 parts of oat, 20 parts of buckwheat, quinoa 15
Part, 3 parts of cortex cinnamomi, 2 parts of balsam pear fiber, 3 parts of soybean protein isolate, 5 parts of soybean peptide, 2 parts of nutrition fortifier；
S2：Above-mentioned material first passes around after pulverizer crushes and obtains powdered raw material, and the raw material is proportionally mixed
It closes；
S3：Powder mixed in S2 is placed on 8~12min in the steaming lattice that temperature is 60~70 DEG C；
S4：Powder after steaming in S3 is taken out and is cooled, is stirred evenly after salt and dietary alkali mixs with water with powder, progress with
Face；
S5：In S4 and good face is put into press, is pressed.
Embodiment 3
Embodiment 3 is identical as the formula of above-described embodiment, procedure of processing, the difference is that the proportion of raw material is different.
Its preparation process flow of above-mentioned hypoglycemic, adjuvant treatment diabetes noodles：Include the following steps,
S1：Following each components are weighed respectively by following mass percent；50 parts of wheat, 10 parts of oat, 10 parts of buckwheat, 5 parts of quinoa,
5 parts of cortex cinnamomi, 4 parts of balsam pear fiber, 7 parts of soybean protein isolate, 5 parts of soybean peptide, 3 parts of nutrition fortifier；
S2：Above-mentioned material first passes around after pulverizer crushes and obtains powdered raw material, and the raw material is proportionally mixed
It closes；
S3：Powder mixed in S2 is placed on 8~12min in the steaming lattice that temperature is 60~70 DEG C；
S4：Powder after steaming in S3 is taken out and is cooled, is stirred evenly after salt and dietary alkali mixs with water with powder, progress with
Face；
S5：In S4 and good face is put into press, is pressed.
The present invention is best using the foam performance of protein isolate by adding appropriate soybean protein in the formula of noodles,
Using soy proteinaceous foaminess, food can be assigned with loose structure and good mouthfeel；Improve the mouthfeel of noodles；Separately
The dietary fiber and beans Gly-His-Lys of the outer suitable digestion gathered food of addition, are on the one hand stayed in using dietary fiber and have but played many in enteron aisle
Effect, including cholesterol can be reduced to reduce the generation of cardiovascular disease, carbohydrate is hindered to be rapidly absorbed to slow down blood glucose and climb sharply,
On the other hand addition beans Gly-His-Lys can promote cell proliferation, protects liver, prevents cirrhosis, and facilitate the recovery of liver function, right
Diabetes patient has medical treatment and prevention effect.
Finally it should be noted that：These are only the preferred embodiment of the present invention, is not intended to restrict the invention, although
Present invention has been described in detail with reference to the aforementioned embodiments, for those skilled in the art, still can be right
Technical solution documented by foregoing embodiments is modified or equivalent replacement of some of the technical features.It is all
Within the spirit and principles in the present invention, any modification, equivalent replacement, improvement and so on should be included in protection of the invention
Within the scope of.
Claims (6)
1. a kind of formula of hypoglycemic, adjuvant treatment diabetes noodles, which is characterized in that its composition is as follows：Wheat 30-50
Part, 10-20 parts of oat, 10-20 parts of buckwheat, 5-15 parts of quinoa, 1-5 parts of cortex cinnamomi, 2-4 parts of balsam pear fiber, soybean protein isolate 3-7
Part, 4-9 parts of soybean peptide, 1-4 parts of nutrition fortifier.
2. one kind according to claim 1 is hypoglycemic, the formula of the noodles of adjuvant treatment diabetes, which is characterized in that its
It forms as follows：40 parts of wheat, 15 parts of oat, 15 parts of buckwheat, 10 parts of quinoa, 3 parts of cortex cinnamomi, 3 parts of balsam pear fiber, soybean protein isolate
4 parts, 7 parts of soybean peptide and 3 parts of nutrition fortifier.
3. one kind according to claim 1 is hypoglycemic, the formula of the noodles of adjuvant treatment diabetes, which is characterized in that bitter
Melon fiber includes but is not limited to the extract of balsam pear or ginkgo leaf, is process using dietary fiber modification processing technology.
4. one kind according to claim 1 is hypoglycemic, the formula of the noodles of adjuvant treatment diabetes, which is characterized in that Chenopodiaceae
Wheat is composed of one or more of white quinoa, black quinoa and red goosefoot wheat.
5. one kind according to claim 1 is hypoglycemic, the formula of the noodles of adjuvant treatment diabetes, which is characterized in that battalion
Feeding hardening agent is by l-Lysine hydrochloride, L-lysine .L- aspartate, L-lysine-Pidolidone salt and taurine
One or more of hardening agents be composed.
6. one kind according to claim 1 is hypoglycemic, its preparation process of the noodles of adjuvant treatment diabetes, feature exists
In, include the following steps,
S1：Following each components are weighed respectively by following mass percent；40 parts of wheat, 15 parts of oat, 15 parts of buckwheat, quinoa 10
Part, 3 parts of cortex cinnamomi, 3 parts of balsam pear fiber, 4 parts of soybean protein isolate, 7 parts of soybean peptide and 3 parts of nutrition fortifier；
S2：Above-mentioned material first passes around after pulverizer crushes and obtains powdered raw material, and the raw material is proportionally mixed
It closes；
S3：Powder mixed in S2 is placed on 8~12min in the steaming lattice that temperature is 60~70 DEG C；
S4：Powder after steaming in S3 is taken out and is cooled, is stirred evenly after salt and dietary alkali mixs with water with powder, progress with
Face；
S5：In S4 and good face is put into press, is pressed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810741970.5A CN108813350A (en) | 2018-07-09 | 2018-07-09 | A kind of formula and its preparation process of hypoglycemic, adjuvant treatment diabetes noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810741970.5A CN108813350A (en) | 2018-07-09 | 2018-07-09 | A kind of formula and its preparation process of hypoglycemic, adjuvant treatment diabetes noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108813350A true CN108813350A (en) | 2018-11-16 |
Family
ID=64135496
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810741970.5A Pending CN108813350A (en) | 2018-07-09 | 2018-07-09 | A kind of formula and its preparation process of hypoglycemic, adjuvant treatment diabetes noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108813350A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601996A (en) * | 2018-11-19 | 2019-04-12 | 北京斯利安药业有限公司 | A kind of composition and its application with auxiliary effect for reducing blood fat |
| CN110692676A (en) * | 2019-11-01 | 2020-01-17 | 博生众康(厦门)医药生物技术股份有限公司 | Quinoa rice meal replacement composite food with low GI (glycemic index) and GL (GL) values as well as preparation method and application thereof |
| CN113016972A (en) * | 2019-12-25 | 2021-06-25 | 南京宿根花卉植物园有限公司 | A solid beverage containing fructus Viticis negundo |
| CN114747725A (en) * | 2022-05-13 | 2022-07-15 | 青岛理工建业检测科技有限公司 | Health-preserving noodles and making method thereof |
| CN115812759A (en) * | 2022-07-29 | 2023-03-21 | 河南省旷华食品有限公司 | Blood sugar-reducing bread, cake, snack and biscuit formula flour |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843178A (en) * | 2006-05-18 | 2006-10-11 | 杨胜艾 | Making method of health nutritious noodle |
| CN104431770A (en) * | 2014-11-24 | 2015-03-25 | 蒋博 | High-fiber high-protein noodles for diabetics and people needing to control body weight |
| CN105360922A (en) * | 2015-09-30 | 2016-03-02 | 同福碗粥股份有限公司 | Fine dried noodles low in glycemic index and making method thereof |
| CN106418178A (en) * | 2016-12-20 | 2017-02-22 | 绩溪袁稻农业产业科技有限公司 | Nutritional buckwheat noodles |
| CN106858317A (en) * | 2017-03-02 | 2017-06-20 | 玛士撒拉（上海）医疗科技有限公司 | A kind of low GI noodles and preparation method thereof |
-
2018
- 2018-07-09 CN CN201810741970.5A patent/CN108813350A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843178A (en) * | 2006-05-18 | 2006-10-11 | 杨胜艾 | Making method of health nutritious noodle |
| CN104431770A (en) * | 2014-11-24 | 2015-03-25 | 蒋博 | High-fiber high-protein noodles for diabetics and people needing to control body weight |
| CN105360922A (en) * | 2015-09-30 | 2016-03-02 | 同福碗粥股份有限公司 | Fine dried noodles low in glycemic index and making method thereof |
| CN106418178A (en) * | 2016-12-20 | 2017-02-22 | 绩溪袁稻农业产业科技有限公司 | Nutritional buckwheat noodles |
| CN106858317A (en) * | 2017-03-02 | 2017-06-20 | 玛士撒拉（上海）医疗科技有限公司 | A kind of low GI noodles and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 姜浩奎等: "《大豆医疗保健功能成分研究》", 31 May 2005, 科学技术文献出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601996A (en) * | 2018-11-19 | 2019-04-12 | 北京斯利安药业有限公司 | A kind of composition and its application with auxiliary effect for reducing blood fat |
| CN110692676A (en) * | 2019-11-01 | 2020-01-17 | 博生众康(厦门)医药生物技术股份有限公司 | Quinoa rice meal replacement composite food with low GI (glycemic index) and GL (GL) values as well as preparation method and application thereof |
| CN113016972A (en) * | 2019-12-25 | 2021-06-25 | 南京宿根花卉植物园有限公司 | A solid beverage containing fructus Viticis negundo |
| CN114747725A (en) * | 2022-05-13 | 2022-07-15 | 青岛理工建业检测科技有限公司 | Health-preserving noodles and making method thereof |
| CN115812759A (en) * | 2022-07-29 | 2023-03-21 | 河南省旷华食品有限公司 | Blood sugar-reducing bread, cake, snack and biscuit formula flour |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US6869621B2 (en) | Diet composition comprising raw foods and dietary fibers | |
| CN108813350A (en) | A kind of formula and its preparation process of hypoglycemic, adjuvant treatment diabetes noodles | |
| CN101347193B (en) | Compound rice capable of providing balanced nutrition and preparing art thereof | |
| CN103099089B (en) | Health-care product for reducing blood sugar and blood pressure, relaxing bowels, losing weight, resisting fatigue and improving sexual function and production technology thereof | |
| CN103190630B (en) | A kind of functional protein powder containing conjugated linoleic acid glyceride | |
| CN102919450B (en) | Cereal leaching solution herbal tea and method for preparing same | |
| CN107927512A (en) | A kind of oligopeptide weight losing meal-replacing solid beverage | |
| CN108522962A (en) | A kind of quinoa cereal meal replacement powder | |
| CN103598333A (en) | Yogurt capable of invigorating spleen to promote digestion and processing process thereof | |
| CN107467497A (en) | A kind of five cereals food therapeutic composition with anti-adiposity health care function and preparation method thereof | |
| CN107996975A (en) | A kind of quinoa weight losing meal-replacing powder containing burdock polysaccharide | |
| CN101422239A (en) | Combined partner capable of increasing edible rice, flour nutrition | |
| CN100444746C (en) | A refined health food of high and cold mountain area crop and processing technology thereof | |
| CN102613472A (en) | Nutritional wheat and bean compound powder and processing method thereof | |
| CN102550956B (en) | Coarse grain fried noodle health-care food | |
| CN103766896A (en) | Chinese yam composite nutrient rice | |
| CN106360243A (en) | White fungus composite solid beverage having anti-oxidation function and preparation method of white fungus composite solid beverage | |
| CN105707681A (en) | Supermicro black fungus nutrient porridge with blood sugar reducing function and making method thereof | |
| CN109275856A (en) | A kind of ganoderma lucidum food | |
| CN102204650B (en) | Health staple food with low glycemic index, its preparation method and application in blood sugar reduction | |
| CN107048160A (en) | Fruits and vegetables rice flour produts that a kind of diabetes patient is applicable and preparation method thereof | |
| CN101496568A (en) | Mung bean or pea dietary fiber and method for producing the same | |
| CN101897439B (en) | Health-care food | |
| KR20110118911A (en) | Lactic acid bacteria fermented extract using cereals and herb medicine materials, and method of preparing thereof | |
| CN105010628B (en) | A kind of women Weight-reducing health tea bag |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181116 |
|
| RJ01 | Rejection of invention patent application after publication |