CN109463621A - A kind of hypoglycemic coarse cereal powder low in calories and its application - Google Patents
A kind of hypoglycemic coarse cereal powder low in calories and its application Download PDFInfo
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- CN109463621A CN109463621A CN201811376823.9A CN201811376823A CN109463621A CN 109463621 A CN109463621 A CN 109463621A CN 201811376823 A CN201811376823 A CN 201811376823A CN 109463621 A CN109463621 A CN 109463621A
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- wheat bran
- hypoglycemic
- refined flour
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- calories
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- 239000000843 powder Substances 0.000 title claims abstract description 54
- 235000013339 cereals Nutrition 0.000 title claims abstract description 24
- 230000002218 hypoglycaemic effect Effects 0.000 title claims abstract description 24
- 235000013312 flour Nutrition 0.000 claims abstract description 40
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 35
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 29
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 29
- 210000002221 olecranon process Anatomy 0.000 claims abstract description 29
- 239000000835 fiber Substances 0.000 claims abstract description 27
- 210000000582 semen Anatomy 0.000 claims abstract description 26
- 239000001913 cellulose Substances 0.000 claims abstract description 12
- 229920002678 cellulose Polymers 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims description 19
- 239000000203 mixture Substances 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 4
- 235000015895 biscuits Nutrition 0.000 claims description 3
- 235000008429 bread Nutrition 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 9
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 7
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000036186 satiety Effects 0.000 abstract description 3
- 235000019627 satiety Nutrition 0.000 abstract description 3
- 102000009091 Amyloidogenic Proteins Human genes 0.000 abstract description 2
- 108010048112 Amyloidogenic Proteins Proteins 0.000 abstract description 2
- 230000007812 deficiency Effects 0.000 abstract description 2
- 230000003345 hyperglycaemic effect Effects 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 235000013406 prebiotics Nutrition 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 238000005259 measurement Methods 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 210000002615 epidermis Anatomy 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 239000011148 porous material Substances 0.000 description 4
- 210000001519 tissue Anatomy 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 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 description 1
- 238000000944 Soxhlet extraction Methods 0.000 description 1
- 240000002805 Triticum turgidum Species 0.000 description 1
- 108010050181 aleurone Proteins 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of hypoglycemic coarse cereal powders low in calories, by mass percentage, are made of 50-75% wheat bran, 15-25% refined flour, 5-15% olecranon bean powder and 5-15% Semen Tritici aestivi fiber element.The invention patent changes traditional steamed bun formula, substantially reduces refined flour content in the formula such as steamed bun using the collocation that wheat bran and refined flour match in right amount, energy is also significantly reduced than traditional refined flour；The addition of wheat bran and Semen Tritici aestivi fiber element proportion, content of cellulose increase considerably.Wheat bran, which contains various trace elements and cellulose, can increase target user's satiety, have the effect of assistant hypoglycemic, cellulose can be with defaecation, and intestinal flora is adjusted as prebiotics.Olecranon bean powder contains abundant amyloid proteins matter, and the deficiency of supplement wheat bran replacement refined flour also there is function of reducing blood sugar can assist diabetes patient and obese people auxiliary hyperglycemic.
Description
Technical field
The invention belongs to field of food, it is related to a kind of hypoglycemic coarse cereal powder low in calories and its application.
Background technique
China has become fat and diabetes big country, as the improvement of people's living standards, people's dietary structure is excessive
Fining, cellulose intake are to lead to fat and diabetes major reasons less.And the wheaten food such as steamed bun are as the daily staple food of China
Outstanding person, especially in the north, almost breakfast, lunch and dinner have, and illustrate steamed bun important role in the life of our people.But
Be in the wheaten food such as traditional steamed bun formula mainly based on fine-flour, lacked other nutritional ingredients such as cellulose, caused to be formulated
Excessively fine, not only energy content is high, and content of cellulose is relatively low.Diabetes patient and obese people take in the steamed bun based on refined flour
First-class wheaten food, will lead to that glycemic control is bad, Energy intaking is excessively high.
Wheat bran, i.e. wheat skin are the byproduct of wheat processing flour, Mai Huangse, sheet or powdery.It is that animal farming industry is led
One of raw material to be used.Mainly it is made of kind of a skin, aleurone, a small amount of embryo and endosperm.During essence looks unfamiliar production, only about
85% or so endosperm enters flour, and rest part enters wheat bran, so the nutritive value of wheat bran is very high.
Summary of the invention
In view of this, the purpose of the present invention is to provide a kind of hypoglycemic coarse cereal powder low in calories and its applications.
In order to achieve the above objectives, the invention provides the following technical scheme:
1. a kind of hypoglycemic coarse cereal powder low in calories, by mass percentage, by 50-75% wheat bran, 15-25% refined flour,
5-15% olecranon bean powder and 5-15% Semen Tritici aestivi fiber element composition.
Further, by mass percentage, by 55-68% wheat bran, 18-23% refined flour, 9-12% olecranon bean powder and
5-10% Semen Tritici aestivi fiber element composition.
Further, by mass percentage, by 60% wheat bran, 20% refined flour, 10% olecranon bean powder and 10% wheat
Cellulose composition.
Further, the wheat bran mesh number is 100-120 mesh.
Further, the mesh number of the refined flour, olecranon bean powder and Semen Tritici aestivi fiber element is respectively 80-120 mesh.
Further, the mesh number of the refined flour, olecranon bean powder and Semen Tritici aestivi fiber element is respectively 100 mesh.
2. the application of hypoglycemic coarse cereal powder low in calories described in any of the above item, using the coarse cereal powder as the original of wheaten food
Material or ingredient application.
Further, the wheaten food is steamed bun, steamed stuffed bun, dumpling, biscuit or bread.
Further, the wheaten food is steamed bun.
The beneficial effects of the present invention are: the invention patent changes traditional steamed bun formula, using wheat bran and refined flour
The collocation matched in right amount substantially reduces refined flour content in the formula such as steamed bun, and energy is also significantly reduced than traditional refined flour；Wheat
The addition of bran powder and Semen Tritici aestivi fiber element proportion, content of cellulose increase considerably.Wheat bran contains various trace elements and fiber
Element can increase target user's satiety, have the effect of assistant hypoglycemic, cellulose can be with defaecation, and enteron aisle is adjusted as prebiotics
Flora.Olecranon bean powder contains abundant amyloid proteins matter, and the deficiency of supplement wheat bran replacement refined flour also there is function of reducing blood sugar can assist
Diabetes patient and obese people auxiliary hyperglycemic.
Specific embodiment
A preferred embodiment of the present invention will be described in detail below.The experiment side of actual conditions is not specified in embodiment
Method, usually according to conventional conditions or according to the manufacturer's recommendations.
Embodiment 1
A kind of hypoglycemic coarse cereal powder low in calories: by mass percentage by following component group:
55% wheat bran, 23% refined flour, 12% olecranon bean powder and 10% Semen Tritici aestivi fiber are plain, wherein wheat bran mesh number 100-
120 mesh, refined flour mesh number 80-120 mesh, olecranon bean powder and Semen Tritici aestivi fiber element mesh number are 80-120 mesh.
110g wheat bran is taken, 46g refined flour adds water 115g after 24g olecranon bean powder and the mixing of 20g Semen Tritici aestivi fiber element, wherein
100 mesh of wheat bran mesh number, 80 mesh of refined flour mesh number, olecranon bean powder and Semen Tritici aestivi fiber element mesh number are 100 mesh；High activity dried yeast
4g (Angel Yeast Co., Ltd) is put into face after being activated with warm water, is rubbed to smooth dough, after fermentation 2 hours, upper pot
It cooks.Steamed bun appearance after cooking is stood upright, and full, epidermis is smooth, and color uses hand naturally, fragrance and free from extraneous odour with wheaten food
It presses lightly on, rebound preferably, can about be restored to 95% height.It is cooled to after room temperature basic ungauged regions, collapses, section is cut, can be with
See that interior tissue is uniform, without obvious particle, pore opening is uniform.It is in good taste, it does not stick to one's teeth.
Embodiment 2
A kind of hypoglycemic coarse cereal powder low in calories: by mass percentage by following component group:
60% wheat bran, 20% refined flour, 10% olecranon bean powder and 10% Semen Tritici aestivi fiber are plain, wherein wheat bran mesh number 100-
120 mesh, refined flour mesh number 80-120 mesh, olecranon bean powder and Semen Tritici aestivi fiber element mesh number are 100-120 mesh.
120g wheat bran is taken, 40g refined flour adds water 120g after 20g olecranon bean powder and the mixing of 20g Semen Tritici aestivi fiber element, wherein
100 mesh of wheat bran mesh number, 80 mesh of refined flour mesh number, olecranon bean powder and Semen Tritici aestivi fiber element mesh number are 100 mesh；High activity dried yeast
4g (Angel Yeast Co., Ltd) is put into face after being activated with warm water, is rubbed to smooth dough, after fermentation 2 hours, upper pot
It cooks.Steamed bun appearance after cooking is stood upright, and full, epidermis is smooth, and color uses hand naturally, fragrance and free from extraneous odour with wheaten food
It presses lightly on, rebound preferably, can about be restored to 95% height.It is cooled to after room temperature basic ungauged regions, collapses, section is cut, can be with
See that interior tissue is uniform, without obvious particle, pore opening is uniform.It is in good taste, it does not stick to one's teeth.
Embodiment 3
A kind of hypoglycemic coarse cereal powder low in calories: by mass percentage by following component group:
65% wheat bran, 20% refined flour, 8% olecranon bean powder and 7% Semen Tritici aestivi fiber are plain, wherein wheat bran mesh number 100-
120 mesh, refined flour mesh number 80-120 mesh, olecranon bean powder and Semen Tritici aestivi fiber element mesh number are 80-120 mesh.
130g wheat bran is taken, 40g refined flour adds water 120g after 16g olecranon bean powder and the mixing of 14g Semen Tritici aestivi fiber element, wherein
80 mesh of wheat bran mesh number, 80 mesh of refined flour mesh number, olecranon bean powder and Semen Tritici aestivi fiber element mesh number are 80 mesh；High activity dried yeast 4g
(Angel Yeast Co., Ltd) is put into face after being activated with warm water, rubs to smooth dough and is steamed in pot after fermentation 2 hours
It is ripe.Steamed bun appearance after cooking is stood upright, and full, epidermis is smooth, and color is light with hand naturally, fragrance and free from extraneous odour with wheaten food
Light press, rebound is general, can about restore to 90% height.It is cooled to after room temperature and slightly shrinks, without collapsing, section is cut, and can be seen
Uniform to interior tissue, without obvious particle, pore opening is uniform.Mouthfeel can manage it, and do partially, not stick to one's teeth.
Embodiment 4
A kind of hypoglycemic coarse cereal powder low in calories: by mass percentage by following component group:
68% wheat bran, 18% refined flour, 9% olecranon bean powder and 5% Semen Tritici aestivi fiber are plain, wherein wheat bran mesh number 100-
120 mesh, refined flour mesh number 80-120 mesh, olecranon bean powder and Semen Tritici aestivi fiber element mesh number are 80-120 mesh.
204g wheat bran is taken, 54g refined flour adds water 170g after 27g olecranon bean powder and the mixing of 15g Semen Tritici aestivi fiber element, wherein
120 mesh of wheat bran mesh number, 80 mesh of refined flour mesh number, olecranon bean powder and Semen Tritici aestivi fiber element mesh number are 80 mesh；High activity dried yeast
6g (Angel Yeast Co., Ltd) is put into face after being activated with warm water, is rubbed to smooth dough, after fermentation 2 hours, upper pot
It cooks.Steamed bun appearance after cooking is stood upright, and full, epidermis is smooth, and color uses hand naturally, fragrance and free from extraneous odour with wheaten food
It presses lightly on, rebound is general, can about restore to 85% height.It is cooled to after room temperature and slightly shrinks, without collapsing, section is cut, can be with
See that interior tissue is uniform, without obvious particle, pore opening is uniform.Mouthfeel can manage it, and do partially, not stick to one's teeth.
It is used not only for preparing steamed bun use by hypoglycemic coarse cereal powder low in calories provided by the present invention, is also used as wrapping
The specific preparation method of the raw material of other wheaten foods such as son, dumpling, biscuit or bread or ingredient application, other application can join
The preparation method for examining art technology well-known technique, is not described in detail herein.
Embodiment 5
1) dietary fiber content measures
Dietary fiber measurement herein is all made of dietary fiber analyzer (GDE-CSF6) and is measured.
2) protein content determination
Referring to the Kjeldahl's method in GB 5009.5-2010 " measurement of national food safety standard Protein in Food "
Protein content in sample is measured.
3) determination of fat
The fat in sample is contained referring to the soxhlet extraction methods in GB/T 14772-2008 " measurement of crude fat in food "
Amount is measured.
4) measurement of carbohydrate
The measurement of carbohydrate is according to reduced sugar in GB/T 5513-2008 grain and non-reducing sugar measurement.
According to the content of each finished product in the above standard detection embodiment 1-4, the results are shown in Table 1；
The content of finished product in 1 embodiment 1-4 of table
Refined flour content substantially reduces in the steamed bun of hypoglycemic coarse cereal powder low in calories preparation of the invention, and energy is also than traditional essence
Flour significantly reduces；The steamed bun produced using this formula, has no toxic side effect, and can significantly reduce the Energy intaking of target user,
The satiety of target user can be increased simultaneously, to reduce appetite；The aperient effects of cellulose can improve its intestinal flora.
Hypoglycemic coarse cereal powder low in calories prepared by Application Example 2 is to 2015-2018 10 or more complication with diabetes and just
Secret patient carries out follow-up discovery, and should match obviously directly to be made using this formula in assistant hypoglycemic effect, patient's long-term use
Steamed bun can control blood glucose well, and reduce diabetes medicament dosage.Part is fat and constipation patient also loses weight respectively and
Defaecation.Achieve good curative effect.
Finally, it is stated that preferred embodiment above is only used to illustrate the technical scheme of the present invention and not to limit it, although logical
It crosses above preferred embodiment the present invention is described in detail, however, those skilled in the art should understand that, can be
Various changes are made to it in form and in details, without departing from claims of the present invention limited range.
Claims (9)
1. a kind of hypoglycemic coarse cereal powder low in calories, which is characterized in that by mass percentage, by 50-75% wheat bran, 15-25%
Refined flour, 5-15% olecranon bean powder and 5-15% Semen Tritici aestivi fiber element composition.
2. hypoglycemic coarse cereal powder low in calories according to claim 1, which is characterized in that by mass percentage, by 55-68%
Wheat bran, 18-23% refined flour, 9-12% olecranon bean powder and 5-10% Semen Tritici aestivi fiber element composition.
3. hypoglycemic coarse cereal powder low in calories according to claim 1, which is characterized in that by mass percentage, by 60% wheat
Bran powder, 20% refined flour, 10% olecranon bean powder and 10% Semen Tritici aestivi fiber element composition.
4. hypoglycemic coarse cereal powder low in calories according to claim 1-3, which is characterized in that the wheat bran mesh number is
100-120 mesh.
5. hypoglycemic coarse cereal powder low in calories according to claim 4, which is characterized in that the refined flour, olecranon bean powder and small
The mesh number of wheat cellulose is respectively 80-120 mesh.
6. hypoglycemic coarse cereal powder low in calories according to claim 5, which is characterized in that the refined flour, olecranon bean powder and small
The mesh number of wheat cellulose is respectively 100 mesh.
7. the application of hypoglycemic coarse cereal powder low in calories according to claim 1-6, which is characterized in that by the coarse cereals
Raw material or ingredient application of the powder as wheaten food.
8. application according to claim 7, which is characterized in that the wheaten food be steamed bun, steamed stuffed bun, dumpling, biscuit or
Bread.
9. application according to claim 7, which is characterized in that the wheaten food is steamed bun.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811376823.9A CN109463621A (en) | 2018-11-19 | 2018-11-19 | A kind of hypoglycemic coarse cereal powder low in calories and its application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811376823.9A CN109463621A (en) | 2018-11-19 | 2018-11-19 | A kind of hypoglycemic coarse cereal powder low in calories and its application |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109463621A true CN109463621A (en) | 2019-03-15 |
Family
ID=65672991
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811376823.9A Pending CN109463621A (en) | 2018-11-19 | 2018-11-19 | A kind of hypoglycemic coarse cereal powder low in calories and its application |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113729151A (en) * | 2021-08-24 | 2021-12-03 | 安徽青松食品有限公司 | Low-GI coarse cereal staple food steamed bread and preparation method thereof |
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|---|---|---|---|---|
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| US20090053379A1 (en) * | 2006-11-24 | 2009-02-26 | Mitsuwa Co.Ltd | Cereal bran granule and food prepared using the same |
| CN102894055A (en) * | 2012-10-18 | 2013-01-30 | 刘少伟 | Recipe and preparation method of low-sugar type chickpea biscuit |
| CN103689375A (en) * | 2012-09-27 | 2014-04-02 | 河南工业大学 | Noodle formula suitable for diabetic patients and processing method of the noodle |
| CN106360331A (en) * | 2016-08-29 | 2017-02-01 | 河北今旭面业有限公司 | Half-dried noodles special for diabetics and making method of half-dried noodles |
| CN106722054A (en) * | 2017-01-23 | 2017-05-31 | 浙江诺特健康科技股份有限公司 | A kind of meal replacement powder with fat reducing weight losing function |
| CN108576741A (en) * | 2018-03-27 | 2018-09-28 | 孙冠辰 | It is a kind of that there is hypoglycemic and weight losing function flour of leavening dough |
-
2018
- 2018-11-19 CN CN201811376823.9A patent/CN109463621A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| US20090053379A1 (en) * | 2006-11-24 | 2009-02-26 | Mitsuwa Co.Ltd | Cereal bran granule and food prepared using the same |
| CN103689375A (en) * | 2012-09-27 | 2014-04-02 | 河南工业大学 | Noodle formula suitable for diabetic patients and processing method of the noodle |
| CN102894055A (en) * | 2012-10-18 | 2013-01-30 | 刘少伟 | Recipe and preparation method of low-sugar type chickpea biscuit |
| CN106360331A (en) * | 2016-08-29 | 2017-02-01 | 河北今旭面业有限公司 | Half-dried noodles special for diabetics and making method of half-dried noodles |
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| CN108576741A (en) * | 2018-03-27 | 2018-09-28 | 孙冠辰 | It is a kind of that there is hypoglycemic and weight losing function flour of leavening dough |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113729151A (en) * | 2021-08-24 | 2021-12-03 | 安徽青松食品有限公司 | Low-GI coarse cereal staple food steamed bread and preparation method thereof |
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Application publication date: 20190315 |